Method for producing deodorized pea protein

Abstract

The present invention relates to a method for producing a deodorized pea protein and to a deodorized pea protein and to the use of the deodorized pea protein for the production of products requiring a heat treatment under pressure, for example for the production of ready-to-drink beverages or extruded products. The method comprises providing a suspension of a pea protein extract, adding a peroxide to the suspension to form an additive-containing suspension, heat treating the additive-containing suspension, optionally followed by rapid vacuum cooling, forming a deodorized protein solution, and recovering the deodorized pea protein, wherein the weight of the peroxide added, expressed with respect to the dry weight of the pea protein extract in the suspension, ranges from 100 pp to 2000 pp.

Description

Technical field

[0001] The subject of the present invention is a method for producing proteins from dry beans such as peas, which method is particularly suitable for manufacturing products that require thermomechanical treatment under pressure, such as ready-to-drink beverages or extruded products. State of the art

[0002] The human daily requirement for proteins represents 12% to 20% of food intake. These proteins are provided equally by products of animal origin (meat, fish, eggs, dairy products) and plant-based foods (cereals, legumes, seaweeds).

[0003] However, in many countries, protein intake is mainly in the form of proteins of animal origin. However, numerous studies have shown that the overconsumption of proteins of animal origin to the detriment of plant proteins is one of the causes of the increase in cancer and cardiovascular diseases.

[0004] In addition, animal proteins have many drawbacks both in terms of their allergenicity (especially proteins from milk or eggs) and in terms of the environment related to the harmful effects of intensive farming.

[0005] Therefore, manufacturers have an increasing need for plant-derived compounds that have beneficial nutritional and functional properties but do not have the drawbacks of animal-derived compounds.

[0006] Since the 1970s, in Europe and mainly in France, the development of dry bean plants (especially including peas) as alternative protein sources to animal proteins for animal and human food consumption has increased sharply. These seeds are generally non-GMO and do not require a degreasing step using solvents. Thus, legume grains (also called dry beans) are different from oilseed legumes such as soybeans.

[0007] Peas contain approximately 25% by weight of proteinaceous matter. Pea proteins (mainly vicilin) have been industrially extracted and used for many years. As an example of a method for extracting pea proteins, patent EP1400537 may be mentioned. In this method, the seeds are ground in the absence of water (a method called "dry grinding") in order to obtain a powder. The powder is then suspended in water in order to extract the proteins therefrom.

[0008] Proteins are extracted from plant materials by methods that may involve various separation, purification and treatment steps. These different steps modify their composition, color, functional and sensory properties, including odor.

[0009] It should be noted that the odor may depend on the conditions of use of the protein component: for example, if the protein is heated under pressure to prepare the final product, an unpleasant odor, mainly sulfur odor, may be generated during the manufacture of the final product if the protein is not adequately prepared. Therefore, for the production of products that require heat treatment under pressure, such as ready-to-drink beverages or extruded products, it may be necessary to provide proteins that do not produce these odors.

[0010] Methods for deodorizing plant proteins have been described, including methods for deodorizing pea proteins. The review by Pua et al., Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods, 2022, 11, 875 cites various literature describing the deodorization of plant proteins. It has been reported that for peas, different methods can be used to improve the odor of the protein: by applying pre-hulling of the peas, by alkali treatment during soaking before protein extraction, by washing the powder with an organic solvent, or by combined treatment with supercritical CO 2 in combination with ethanol. Similarly, the applicant's WO2011 / 124862A1 describes the production of functionalized proteins; according to a preferred embodiment, the method includes the step of cooling the heated protein, which is carried out by applying a significant vacuum in order to maximize the deodorization of the protein.

[0011] The applicant has successfully developed a method for producing proteins from dry beans (such as peas), which is suitable for the production of products that require heat treatment under pressure without generating unpleasant odors, and in particular without sulfur odor. Surprisingly, in a preferred embodiment, the produced protein can also maintain the same good functional properties (solubility).

[0012] The present invention is described below. Summary of the Invention

[0013] The present invention relates to a method for producing deodorized dry bean protein (preferably from peas), which method comprises:

[0014] ● providing a suspension of a dry bean protein extract (preferably from peas),

[0015] ● adding a peroxide to the suspension to form an additive-containing suspension,

[0016] ● heat-treating the additive-containing suspension, optionally followed by rapid vacuum cooling to form a deodorized protein solution,

[0017] ● Recovering deodorized dry legume protein (preferably pea protein),

[0018] wherein the weight range of the added peroxide expressed relative to the dry weight of the dry legume protein extract (preferably pea protein) in the suspension is from 100 ppm to 2000 ppm.

[0019] Another object further relates to deodorized dry legume protein (preferably pea protein) obtainable by the method according to the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 Shows the molecular profiles of different pea protein samples. It consists of an image of an electrophoretic gel obtained by SDS-PAGE under non-reducing conditions after migration and staining, wherein the molecular weights expressed in kDa are shown on the left-hand side of the figure. DETAILED DESCRIPTION

[0021] The present invention relates to a method for producing deodorized dry legume protein (preferably pea protein).

[0022] Dried legumes are also referred to by those skilled in the art as "dry beans". Dry beans differ from legume oil crops such as soybeans in their low total lipid content. This total lipid content relative to the dry matter of the seeds is usually less than 10%, often less than 5%. This total lipid content can be determined by the AOAC 996.06 method. Dry beans can be those listed in Codex Standard 171-1989, revised in 1995 and amended in 2012. The listed dry beans are as follows:

[0023] - Phaseolus species of the genus Phaseolus (except for black mung beans (Phaseolus mungo L.)

[0024] (synonym Vigna mungo (L.) Hepper) and mung beans (Phaseolus aureus Roxb.)

[0025] (synonym Phaseolus radiatur L., Vigna radiata (L.) Wilczek));

[0026] - Lentils (culinaris Medic.) (synonym Lens esculenta Moench.);

[0027] - Peas (Pisum sativum L.);

[0028] - Chickpeas (Cicer arientinum L.);

[0029] - Faba bean (Vicia faba L.) (also known as broad bean);

[0030] - Cowpea (black-eyed pea) (Vigna unguiculata (L.) Walp.) (synonyms Vigna sesquipedalis Fruwh., Vigna sinensis (L.) Savi exd Hassk).

[0031] However, other seeds that meet the definition of dry beans according to the present invention may also be cited, such as lupin or green bean.

[0032] The present invention further relates to a method for producing deodorized dry beans or faba bean protein (preferably pea protein).

[0033] The term "pea" is considered in its broadest sense herein and specifically includes:

[0034] ● All varieties of "smooth pea" and "wrinkled pea", and

[0035] ● All mutant varieties of "smooth pea" and "wrinkled pea", regardless of the use (human food, animal feed, and / or other uses) typically expected of the varieties.

[0036] The term "pea" in this application includes pea varieties belonging to the Pisum genus, more specifically Pisum sativum and Triticum aestivum. The mutant varieties are in particular those designated "mutant r", "mutant rb", "mutant rug 3", "mutant rug 4", "mutant rug 5", and "mutant lam", as described by C-L HEYDLEY et al. in the article entitled "Developing novel pea starches", Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pages 77-87. Since the 1970s, peas have been the most widely grown protein-rich dry bean plant in Europe, especially in France, not only as a protein source for animal feed but also as a protein source for human consumption. Pea protein consists of three main protein classes: globulin, albumin, and so-called insoluble proteins.

[0037] For the sake of simplicity, the following description details the pea method, but it should be clear that the present invention is applicable to all of the above-mentioned dry beans by simply replacing the term "pea" with "dry bean" or with at least one of the above-mentioned dry bean sources such as broad bean.

[0038] The term "pea protein extract" should be understood in the present application to mean a composition extracted from peas, which composition mainly comprises polypeptide chains or proteins consisting of sequences of amino acid residues bonded to each other by peptide bonds. The pea protein extract can be extracted by any type of method (dry or wet). The pea protein extract can be selected from pea protein isolate or pea protein concentrate. The pea protein extract can comprise different classes of proteins. Preferably, the pea protein of the present invention mainly comprises globulins. The term "deodorized pea protein" refers to pea protein having a reduced, non-offensive odor. In particular, this means that the deodorized pea protein of the present invention has less odor when subjected to a pressurized heat treatment step as compared to an undehydrated pea protein produced by a method that differs only in the absence of added peroxide. Preferably, after heat treatment according to Test A described in more detail in the Examples section, the deodorized pea protein has a reduced sulfur odor or no sulfur odor at all. For example, this Test A can be carried out 29 days after pea protein production. The Examples section lists tests showing the deodorization of pea protein according to the present invention.

[0039] The method of the present invention comprises providing a suspension of pea protein extract. Generally, the suspension can have a dry matter content ranging from 1% to 50%, such as 5% to 35%, especially 10% to 25%. The suspension of pea protein extract is typically an aqueous suspension. The dry matter of the suspension of pea protein extract usually consists of pea protein extract as defined below. The pH of the suspension of pea protein extract can vary widely. It can range from 1 to 9, usually 2 to 6, such as 4.5 to 5.5. For pH adjustment, any type of acid and / or base (organic or inorganic), or a mixture thereof, can be added to the suspension. Examples of acids that can be used include hydrochloric acid, sulfuric acid, citric acid or a mixture thereof. As examples of bases, sodium hydroxide, potassium hydroxide or lime, and mixtures thereof, can be mentioned. The base or acid is usually added via an aqueous solution.

[0040] The pea protein extract can be of any type and can be extracted by any dry or wet method. In one embodiment, a pea protein extract in suspension is obtained by isoelectric precipitation. A pea protein extract obtained by isoelectric point precipitation is conventionally obtained by a method that includes preparing an aqueous suspension of pea flour, subjecting the suspension to solid-liquid separation to obtain a soluble fraction and an insoluble fraction, subjecting the protein contained in the soluble fraction to isoelectric precipitation to form a solution of the pea protein extract, and separating the precipitated protein to recover the suspension of the pea protein extract. The pea flour suspension can be produced by dry grinding pre-dehulled peas to produce a powder and then suspending the powder in water. Alternatively, the pea flour suspension can be produced from wet-milled dehulled peas. As an example of a method for using wet milling to produce a pea protein extract, reference can be made to the document WO2019 / 053387A1 in the name of the present applicant.

[0041] According to the present invention, the protein abundance of the pea protein extract and the deodorized pea protein is N6.25 calculated by the Dumas method.

[0042] The N6.25 protein content of the pea protein extract in the provided suspension is, based on dry weight, for example 60% or higher, advantageously 80% or higher, for example in the range of 80% to 95%, particularly in the range of 80% to 90%. Preferably, the pea protein extract is a pea protein isolate. According to the present invention, a protein isolate should be understood to mean a pea protein with a protein content of 80% or higher.

[0043] Although pea protein (such as the pea protein extract useful in the present invention and the deodorized pea protein of the present invention) is mainly defined by its protein content, it obviously usually contains other non-protein minor components such as starch, lipids, fiber, sugars, and / or minerals. Generally, the total starch content in the pea protein extract ranges from 0% to 20%, for example 0% to 10%, especially 0.5% to 5%. This total starch content can be measured using the AOAC 996.11 method. Generally speaking, the total fiber content can be 0% to 20%, for example 1% to 18%, especially 2% to 10%. This content can be determined by the AOAC method 2017.16. Generally speaking, the total lipid content is 0% to 15%, for example 1% to 10%. The total lipid content can be determined by the AOAC method 996.06 using acid hydrolysis. The sugar content range can be 0% to 10%, usually 0.5% to 5%. The sugar content can be determined by high performance liquid chromatography (HPLC). The mineral content can be determined by measuring the ash rate. All of the above contents are expressed relative to the dry weight of the pea protein extract.

[0044] One advantage of the present invention is that the pea protein deodorized by the method of the present invention may have an unchanged molecular profile compared to the non-deodorized pea protein prepared by a method that differs only in the absence of the added peroxide. The deodorized pea protein may also have the same composition as the pea protein extract provided and described above. Thus, the N6.25 protein content of the deodorized pea protein according to the present invention, as well as its minor components, may be in the same proportions as those described above.

[0045] The method comprises adding a peroxide to a suspension of the pea protein extract. The peroxide is preferably hydrogen peroxide.

[0046] The hydrogen peroxide may be introduced in the form of an aqueous hydrogen peroxide solution containing 1% to 95% by weight, such as 5% to 50% by weight hydrogen peroxide, based on its total weight. According to the present invention, the weight range of the added peroxide expressed relative to the dry weight of the pea protein extract in the suspension is 100 ppm to 2000 ppm.

[0047] The amount of the added peroxide expressed relative to the dry weight of the pea protein extract in the suspension may range from 110 ppm to 1000 ppm by weight, such as 120 ppm to 800 ppm, such as 130 ppm to 600 ppm. Advantageously, the amount of the added peroxide expressed relative to the dry weight of the pea protein extract in the suspension may range from 150 ppm to 500 ppm by weight, such as from 200 ppm to 400 ppm, or even 200 ppm to 350 ppm.

[0048] According to this preferred embodiment, and as shown in the Examples section below, it has been observed that even with these very low amounts of added peroxide, the method surprisingly enables the production of deodorized pea protein without even changing the molecular profile or the functionality (solubility).

[0049] This addition step can be very rapid, lasting for a few seconds or for a few minutes, and at the end of this step, a suspension containing the additive is formed. The suspension containing the additive may have a dry matter content in the range of 1% to 50%, such as 5% to 35%, particularly 10% to 25%.

[0050] After the addition step and before the heat treatment step, a mixing step may be optionally carried out. An optional storage step may also be carried out. These optional steps may be carried out for several minutes to several hours.

[0051] The method of the present invention comprises a step of heat treating the suspension containing the additive. Advantageously, the heat treatment is carried out in a temperature range of 80°C to 160°C, preferably 100°C to 150°C.

[0052] According to one embodiment, before heat treatment, the pH range of the additive-containing pea protein suspension is from 6 to 7.5. The above-mentioned organic or inorganic acids and organic or inorganic bases can be used to adjust the pH.

[0053] After the heat treatment step of the additive-containing suspension of the method, rapid vacuum cooling can be carried out. Preferably, the degree of vacuum in the rapid cooling step is set such that the temperature of the heat-treated solution is cooled by at least 10 °C, for example, cooled to a temperature between 60 °C and 80 °C. According to this method, multiple heat treatments and / or rapid coolings can be carried out.

[0054] At the end of the heat treatment step, rapid cooling may subsequently be carried out to obtain a deodorized pea protein solution. The deodorized pea protein is recovered. Preferably, the method includes a drying step for the deodorized protein solution. Thus, the deodorized protein solution is dried, preferably by atomization, to form deodorized pea protein in solid form. The deodorized protein is advantageously in powder form.

[0055] According to one embodiment, as determined by Test B described in the Examples section, the deodorized pea protein has a solubility in water at pH 7 of greater than or equal to 30%, for example, in the range of 40% to 80%.

[0056] Advantageously, the deodorized pea protein contains an amount of hydrogen sulfide of less than 50 ppb, or even less than 30 ppb. This amount can be measured by solid-phase microextraction followed by gas chromatography-mass spectrometry analysis. The operating details of such methods can be found in Test C described in the Examples section.

[0057] The method can be a batch method or a continuous method.

[0058] The present invention further relates to deodorized pea protein obtainable by the method of the present invention.

[0059] The present invention further relates to the use of the deodorized pea protein obtained by the method of the present invention for the production of products that require pressurized heat treatment, such as for the production of ready-to-drink beverages or extruded products.

[0060] Generally, the obtained pea protein can be used in food products and beverages, which can include an amount up to 100% by weight, for example, an amount of about 1% to about 80% by weight of pea protein relative to the total dry weight of the food or beverage product. All intermediate amounts (i.e., 2%, 3%, 4%... 77%, 78%, 79% by weight relative to the total weight of the food or beverage product) and all intermediate ranges based on these amounts can be used. Food or beverage products that can be involved include baked products; sweet baked products (including but not limited to tortillas, pastries, pies, cakes, and cookies); pre-made sweet baking mixtures for preparing sweet baked products; pie fillings and other sweet fillings (including but not limited to fillings for fruit pies and fillings for nut pies, such as fillings for pecan pies, and fillings for cookies, pastries, cakes, confectionery products, and similar products, such as fillings for fat-based creams); desserts, gelatin, and puddings; frozen desserts (including but not limited to frozen dairy desserts, such as ice cream (including regular ice cream, soft-serve ice cream, and all other types of ice cream), and non-dairy frozen desserts (such as non-dairy ice cream, sorbet, and similar products)); carbonated beverages (including but not limited to carbonated soft drinks); non-carbonated beverages (including but not limited to non-carbonated soft drinks, such as flavored water, fruit juices, and beverages based on sweetened tea or coffee); beverage concentrates (including but not limited to liquid concentrates and syrups, as well as non-liquid "concentrates", such as freeze-dried preparations and / or powdered preparations); yogurt (including but not limited to high-fat, reduced-fat, and fat-free dairy yogurts, as well as non-dairy yogurts and lactose-free yogurts); snack bars (including but not limited to cereal bars, nut bars, and / or fruit bars); bread products (including but not limited to leavened and unleavened bread, yeast bread, and non-yeast bread (such as soda bread), bread containing any type of wheat flour, bread made from any type of non-wheat flour (such as potato, rice, and rye flour), and gluten-free bread); bread mixtures for preparing bread products; sauces, syrups, and vinaigrettes; sweet spreads (including but not limited to pectin, jams, butters, nut spreads, and other preserves, jellies, and other spreadable preserves); confectionery products (including but not limited to jelly beans, gummy candies, hard candies, chocolates, and chewing gums); coated and uncoated breakfast cereals (including but not limited to extruded breakfast cereals, flaked breakfast cereals, and puffed breakfast cereals); and cereal coating compositions for preparing sweet breakfast cereals. Other types of foods and beverages not mentioned herein but typically containing one or more proteins can also be contemplated in the context of the present invention. In particular, animal feeds (such as pet foods) are specifically contemplated. It can also optionally be used in meat-like products, such as emulsified sausages or plant-based burgers, after texturization by extrusion. It can also be used in egg replacement formulations.

[0061] Food or beverage products can be used for specialized nutrition of specific populations, such as for infants or young children, the elderly, athletes, or for clinical nutrition (such as tube feeding or enteral nutrition).

[0062] The deodorized pea protein can be used as a single protein source, but can also be used in combination with other plant or animal proteins.

[0063] The term "plant protein" means all proteins derived from cereals, oil plants, legumes, and tuberous plants, as well as all proteins derived from algae, microalgae, or fungi, which are used alone or as a mixture, selected from the same family or different families.

[0064] In the present application, the term "cereal" refers to plants cultivated from Gramineae plants that produce edible grains, such as wheat, rye, barley, corn, sorghum, or rice. The grains are often ground into a powder form, but are also provided in the form of grains and sometimes in the form of the whole plant (feed crop). Tubers can be carrots, cassava, konjac, potatoes, Jerusalem artichokes, sweet potatoes.

[0065] Animal protein can be, for example, egg or milk protein, such as whey protein, casein, or caseinate protein. The pea protein composition can thus be used in combination with one or more of these proteins or amino acids to improve the nutritional properties of the final product, such as improving PDCAAS or providing or improving other functionalities.

[0066] The present invention will now be described in specific embodiments in the Examples section, which in no way limits the scope of the present invention.

[0067] Example

[0068] Method

[0069] Test A: Determine the odor of pea protein

[0070] The obtained protein powder was mixed with softened water at room temperature at a concentration of 5% by dry weight. A 5 L solution was prepared in a beaker equipped with an Ultraturax immersion stirrer for several minutes to obtain a homogeneous mixture.

[0071] The homogeneous mixture preheated to 80 °C by passing through a tubular heat exchanger was sent to a heat treatment unit equipped with an Armfield indirect tubular heat exchanger by a centrifugal pump, and steam was circulated through this indirect tubular heat exchanger. The heat treatment scale applied to the suspension was 130 °C for 30 seconds. Then the suspension was immediately cooled to about 30 °C by a tubular cooler.

[0072] Before preheating and after cooling, the sulfur odor of the suspension was evaluated by a panel of five people experienced and trained in evaluating the odor of pea protein.

[0073] Test B: Measure the solubility in water at pH 7

[0074] The measurement was based on diluting the sample in distilled water, centrifuging, and analyzing the supernatant.

[0075] Procedure:

[0076] Introduce 150 g of distilled water at 20 °C ± 2 °C into a 400 ml beaker, mix with a magnetic stir bar, and accurately add 5 g of the sample to be tested.

[0077] Adjust the pH to the desired value with 0.1 N NaOH or HCl (pH 7), or do not adjust the pH.

[0078] The total water content is 200 g.

[0079] Mix at 1000 rpm for 30 minutes and centrifuge at 3000 g for 15 minutes.

[0080] Collect 25 g of the supernatant.

[0081] Introduce it into a pre-dried and weighed crystallizer.

[0082] Place it in an oven at 103 °C ± 2 °C for 1 hour.

[0083] Then place it in a desiccator (with desiccant) to cool to ambient temperature and weigh.

[0084] The soluble dry matter content is expressed as a weight percentage and is given by the following formula:

[0085] -[(m1 – m2) x (200 + P) x 100] / (P1 x P) = solubility %

[0086] ○ Where:

[0087] ○ P = weight of the sample (in g) = 5 g

[0088] ○ m1 = weight of the crystallizer after drying (in g)

[0089] ○ m2 = weight of the empty crystallizer dish (in g)

[0090] ○ P1 = weight of the collected sample (in g) = 25 g

[0091] Test C: Determine the amount of hydrogen sulfide

[0092] Dissolve a pea protein sample of precise mass. Perform solid-phase microextraction (SPME) on the preparation and desorb it from the carrier in the syringe of a Shimadzu 2010 chromatograph equipped with a PDMS column. Analyze it by coupled gas chromatography-mass spectrometry GC-MS (Shimadzu QP2010+ mass spectrometer), and the ionization method is electron bombardment (70 eV). The retention time for the measurement of hydrogen sulfide is 1.26 minutes (characteristic ions: 33 and 34).

[0093] The coloring parameters L, a, and b can be determined via the CIE Lab model using a spectrophotometer.

[0094] Control test

[0095] Perform the following control protocol:

[0096] Mix smooth yellow pea flour with water to form a suspension with 20% dry matter

[0097] Separate the soluble and insoluble parts (fiber, starch) by centrifugation

[0098] Transfer the soluble part containing protein (about 7% dry matter) to a stirred tank equipped with a double jacket

[0099] Acidify with HCl to pH 5 and perform protein flocculation (by heating to about 70 °C)

[0100] Extract the flocculated protein (mainly globulin) in a centrifuge decanter

[0101] Recover those flocculated proteins corresponding to the suspension of the pea protein extract and dilute with water in a stirred tank at room temperature

[0102] Execute the suspension with 13% dry matter using a propeller oscillator for 30 minutes

[0103] Still under stirring, add 1N sodium hydroxide for neutralization until the pH reaches 7

[0104] Apply heat treatment by direct steam injection at 130 °C for 10 seconds and then flash evaporation at 70 °C

[0105] Spray drying is carried out in a NUBILOSA pilot atomizer: drying temperature 190 °C to 195 °C; product outlet temperature 90 - 95 °C

[0106] Test according to the present invention

[0107] Perform the following protocol according to the present invention:

[0108] Mix the smooth yellow pea flour with water to form a suspension with 20% dry matter

[0109] Separate the soluble and insoluble parts (fiber, starch) by centrifugation

[0110] Transfer the soluble part containing protein (about 7% dry matter) to a stirred kettle equipped with a double jacket

[0111] Acidify to pH 5 with HCl and carry out protein flocculation (by heating to about 70 °C)

[0112] Extract the flocculated protein (mainly globulin) in a centrifuge decanter

[0113] Recover the suspension of those flocculated proteins corresponding to the suspension of the pea protein extract and dilute with water in a stirred tank to which a hydrogen peroxide solution (5 wt% hydrogen peroxide) is added at room temperature

[0114] Form a suspension containing additives with 13% dry matter using a propeller oscillator for 30 minutes

[0115] Still under stirring, add 1N sodium hydroxide for neutralization until the pH reaches 7

[0116] Apply heat treatment by direct steam injection at 130 °C for 10 seconds and then flash evaporation at 70 °C

[0117] Spray drying is carried out in a NUBILOSA pilot atomizer: drying temperature 190 °C to 195 °C; product outlet temperature 90 - 95 °C

[0118] Based on this protocol, several tests are carried out using different amounts of hydrogen peroxide solution

[0119] Each protocol is used for two different batches of peas (batch A and batch B). For the control protocol, batch A tests are listed as test 1 and batch B tests are listed as test 3. For the protocols according to the present invention, the various tests using batch A are listed under reference test 2 - XXX, and the various tests using batch B are listed under reference test 4 - XXX, where XXX represents the weight of hydrogen peroxide involved in the test, expressed in ppm of hydrogen peroxide relative to the dry weight of the pea protein extract

[0120] The following table 1 lists

[0121] ● The pea batches used

[0122] ● Test reference

[0123] ● The weight of hydrogen peroxide used, expressed as a pure weight relative to the amount of dry matter of the pea protein extract in the suspension

[0124] ● Protein abundance expressed as the dry weight of the sample

[0125] ● Dry weight

[0126] ● Sulfur odor determined by Test A before and after heat treatment (HT). Test A is evaluated 5 days (5d) and 29 days (29d) after production

[0127] ● Solubility according to Test B

[0128] ● Amount of hydrogen sulfide according to Test C

[0129] The following Table 2 lists:

[0130] ● Pea batches used

[0131] ● Test reference

[0132] ● Weight of hydrogen peroxide used, expressed as the net weight relative to the amount of dry matter of the pea protein extract in the suspension

[0133] ● Protein abundance expressed as the dry weight of the sample

[0134] ● Dry weight

[0135] ● L, a, and b color parameters of the powder

[0136] ● Sulfur odor according to Test A after heat treatment (HT); Test A is evaluated 3 days (3d) after production

[0137] According to Example 5 of the present invention

[0138] Further tests are carried out according to the following protocol:

[0139] Mix smooth yellow pea flour with water to form a suspension with 20% dry matter

[0140] Separate the soluble and insoluble parts (fiber, starch) by centrifugation

[0141] Transfer the soluble part containing protein (about 7% dry matter) to a stirred tank equipped with a double jacket

[0142] Acidify to pH 5 with HCl and carry out protein flocculation (by heating to about 70 °C)

[0143] Extract the flocculated protein (mainly globulin) in a decanter centrifuge

[0144] Recover the suspension of those flocculated proteins corresponding to the suspension of the pea protein extract and dilute with water in a stirred tank to which a hydrogen peroxide solution (5 wt% hydrogen peroxide) is added at room temperature

[0145] A suspension containing additives with 13% dry matter was formed using a propeller oscillator for 30 minutes

[0146] While still stirring, 1N sodium hydroxide was added for neutralization until a pH of 6.3 - 6.5 was obtained

[0147] Heat treatment was applied by direct steam injection at 120°C for 10 seconds and then flash evaporation at 70°C

[0148] Spray drying was carried out in a NUBILOSA pilot atomizer: drying temperature 190°C to 195°C; product outlet temperature 90 - 95°C

[0149] The amount of hydrogen peroxide was the same as that used in Test 4

[0150] Result analysis

[0151] Table 1 below shows the results obtained for the proteins from Trials 1 and 2

[0152] Table 1

[0153]

[0154] Table 1 shows that the use of hydrogen peroxide in this method does not affect protein abundance. Tests 2 - 220, 2 - 275, and 2 - 315 also show that the functionality (solubility) of the pea protein has not changed compared to the pea protein in Control Test 1

[0155] When no heat treatment was carried out, the control pea protein did not show any unpleasant sulfur odor, but when subjected to pressurized heat treatment, a strong odor appeared 5 days and even 29 days after protein production. In contrast, even when using the lowest amount of peroxide, when the pea protein of the present invention was heat - treated 5 days after production, the method of the present invention using hydrogen peroxide delivered proteins with their sulfur odor greatly reduced or even eliminated. Twenty - nine days after production, when subjected to pressurized heat treatment, none of the proteins according to the present invention showed any unpleasant odor

[0156] Table 2 below shows the results obtained for the proteins from Trials 3 and 4 using a different pea batch (Batch B) from that used in Examples 1 and 2 (Batch A)

[0157] Table 2

[0158]

[0159] Table 2 shows that, in order to obtain deodorized pea protein, the amount of hydrogen peroxide was very similar, although slightly different, regardless of which batch of peas was used. No odor was noticed after heat treatment of the protein prepared from pea batch B using 240 ppm hydrogen peroxide only three days after production (Test 4-240); for Test 2-275 using batch A and 275 ppm hydrogen peroxide, the deodorized pea protein exhibited a slight sulfur odor five days after heat treatment following protein production. Thus, in terms of deodorization, the conclusions of Tests 3 and 4 remain very close to those obtained in Tests 1 and 2.

[0160] In Figure 1 SDS-PAGE electrophoresis analysis under the non-reducing conditions shown also indicated that, compared to the control, the deodorized pea protein sample produced by the method using a hydrogen peroxide dose of 920 ppm exhibited a slightly altered protein structure. For this sample, a band corresponding to the vicilin band appeared at 60 kDa; the bands of the α- and β-vicilin subunits were less distinct (40 kDa and 20 kDa, respectively). In contrast, when the peroxide level reached 315 ppm, the protein structure remained unchanged, as demonstrated by SDS PAGE electrophoresis analysis, which was the same as those of the control: no vicilin band (60 kDa) was present, and two bands appeared at approximately 40 kDa and 20 kDa, respectively, thus demonstrating that the α- and β-vicilin subunits were dissociated, as in the case of the control.

[0161] For the proteins obtained in Test 5, they had a more neutral odor and did not have a sulfur odor like those in Test 4.

Claims

1. A method for producing deodorized dry bean protein, characterized in that the method comprises: - providing a suspension of dry bean protein extract, - adding peroxide to the suspension to form a suspension containing an additive, - heat-treating the suspension containing the additive, optionally followed by rapid vacuum cooling to form a deodorized protein solution, - recovering the deodorized pea protein, characterized in that the weight range of the added peroxide expressed relative to the dry weight of the dry bean extract in the suspension is 100 ppm to 2000 ppm.

2. The production method according to claim 1, characterized in that the dry beans are selected from peas and broad beans.

3. The production method according to any one of claims 1 or 2, characterized in that the dry beans are peas.

4. The production method according to any one of claims 1 to 3, characterized in that the mass range of the added peroxide expressed relative to the dry mass of the dry bean protein extract in the suspension is 150 ppm to 500 ppm, such as 200 ppm to 400 ppm, or even 200 ppm to 350 ppm.

5. The production method according to any one of claims 1 to 4, characterized in that the heat treatment is carried out in a temperature range of 80 °C to 160 °C, preferably 100 °C to 150 °C.

6. The production method according to claim 5, characterized in that the vacuum in the rapid vacuum cooling step is set such that the temperature of the heat-treated solution is cooled by at least 10 °C, for example cooled to a temperature of 60 °C to 80 °C.

7. The production method according to any one of claims 1 to 6, characterized in that the production method includes drying the deodorized protein solution, preferably by atomization.

8. The production method according to claim 7, characterized in that the deodorized protein is in powder form.

9. The method according to any one of claims 1 to 8, characterized in that the peroxide is hydrogen peroxide.

10. The method according to any one of claims 1 to 9, characterized in that the dry bean protein extract of the suspension is obtained by isoelectric precipitation.

11. The method according to any one of claims 1 to 10, characterized in that the pH range of the suspension of the dry bean protein extract is 2 to 6, such as 4.5 to 5.

5.

12. The method according to any one of claims 1 to 11, characterized in that before heat treatment, the pH range of the dry bean protein suspension containing the additive is 6 to 7.

5.

13. The method according to any one of the preceding claims, characterized in that the protein abundance N6.25 of the dry bean protein extract in the provided suspension based on dry weight as determined by the Dumas method is 60% or higher, advantageously 80% or higher, such as in the range of 80% to 95%, particularly in the range of 80% to 90%.

14. The method according to any one of the preceding claims, characterized in that the deodorized dry bean protein contains an amount of hydrogen sulfide less than 50 ppb, or even less than 30 ppb.

15. A deodorized dry bean protein, which can be obtained by the method according to one of the preceding claims.

16. Use of the dry bean protein according to claim 15 for manufacturing products that require pressurized heat treatment, such as for manufacturing ready-to-drink beverages or extruded products.

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