Method for producing a deodorized dry legume protein

Abstract

The invention relates to a method for producing a deodorized pea protein, and to a deodorized pea protein and the use thereof for producing products requiring pressurized heat treatments, for example for producing ready-to-drink beverages or extruded products. The method comprises: providing a suspension of pea protein extract, adding peroxide to said suspension in order 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 amount of peroxide added, expressed relative to the dry weight of the pea protein extract in the suspension, ranges from 100 to 2000 pp.

Description

Description Process for manufacturing a deodorized dried vegetable protein Scope of the invention

[0001] The invention relates to a process for manufacturing a protein from dried vegetables such as peas, particularly suitable for use in the manufacture of products requiring heat treatment under pressure, such as ready-to-drink beverages or extruded products. Previous technique

[0002] Daily human protein requirements are between 12 and 20% of the dietary intake. These proteins are provided by both animal products (meat, fish, eggs, dairy products) and plant-based foods (cereals, legumes, algae).

[0003] However, in many countries, protein intake is primarily in the form of animal protein. Numerous studies demonstrate that excessive consumption of animal protein at the expense of plant-based protein is a contributing factor to the increased risk of cancer and cardiovascular disease.

[0004] Furthermore, animal proteins have many disadvantages, both in terms of their allergenicity, particularly proteins from milk or eggs, and in terms of the environment in relation to the harmful effects of intensive farming.

[0005] Thus, there is a growing demand from manufacturers for plant-based compounds with interesting nutritional and functional properties without the drawbacks of animal-based compounds.

[0006] Since the 1970s, pulses, particularly peas, have seen significant growth in Europe, especially in France, as an alternative protein source to animal protein for both animal and human consumption. These seeds are generally non-GMO and do not require solvent-based defatting. Pulses, also known as dried legumes, are thus distinguished from oilseed legumes such as soybeans.

[0007] Peas contain approximately 25% protein by weight. Pea protein, primarily pea globulin, has been extracted and processed industrially for many years. One example of a pea protein extraction process is patent EP1400537. In this process, the seed is ground in the absence of water. (a process known as "dry milling") to obtain a flour. This flour will then be suspended in water to extract the protein.

[0008] Proteins from plant materials are extracted using processes that may involve various stages of separation, purification, and treatment. These different stages will modify their composition, color, and functional and organoleptic properties, including odor.

[0009] It should be noted that odor can depend on the conditions under which the protein ingredient is used. For example, if the protein is heated under pressure to prepare the final product, it can develop unpleasant, primarily sulfurous, odors during the manufacturing process if the protein has not been properly prepared. Therefore, for the manufacture of products requiring heat treatment under pressure, such as ready-to-drink beverages or extruded products, it may be necessary to supply proteins that do not develop these odors.

[0010] Methods for deodorizing plant proteins have already been described, including methods for deodorizing pea proteins. The journal Pua et al., Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods, 2022, 11, 875, cites various documents describing the deodorization of plant proteins. It indicates that, for peas, the protein odor could be improved using different methods: by prior hulling of the peas, by alkaline treatment during soaking before protein extraction, by washing the flour with organic solvents, or by treatment with supercritical CO2 in combination with ethanol.Also, document WO2011 / 124862 A1 on behalf of the Applicant describes the manufacture of functionalized proteins; according to a preferred mode, the process includes a step of cooling heated proteins which is carried out by applying a large vacuum, so as to maximize the deodorization of the protein.

[0011] The Applicant has succeeded in developing a process for manufacturing pulse proteins, such as pea proteins, suitable for use in the manufacture of products requiring heat treatment under pressure without developing unpleasant odors, and in particular without a sulfurous odor. Surprisingly, the proteins produced can also retain their desirable functional properties (solubility) according to a preferred mode.

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

[0013] The invention relates to a process for manufacturing a deodorized dried legume protein (or "pea protein"), preferably from peas, which comprises: • the supply of a suspension of dried legume protein extract, preferably pea, • the addition of peroxide to said suspension to form an additive suspension, • heat treatment of the additively treated suspension, possibly followed by rapid cooling under vacuum, forming a deodorized protein solution, • the recovery of dried legume protein, preferably pea, deodorized, in which the mass quantity of peroxide added, expressed in relation to the dry mass of dried legume protein extract, preferably pea, in the suspension, ranges from 100 to 2000 ppm.

[0014] Another object also relates to the deodorized dried vegetable protein, preferably pea protein, which can be obtained by the process according to the invention. Description of the Figure

[0015] Figure 1 represents the molecular profiles of different pea protein samples. It consists of the visualization of electrophoresis gels obtained by SDS-PAGE under non-reducing conditions, after migration and staining, the molecular mass expressed in kDa shown on the left part of the Figure. Detailed description of the invention

[0016] The invention relates to a process for manufacturing a deodorized dried legume protein, preferably pea protein.

[0017] Pulses are also known to those in the trade by the English term "pulses." Pulse seeds are distinguished from oilseed legumes such as soybeans by their low total fat content. This total fat content relative to the dry matter of the seed is generally less than 10%, often less than 5%. This total fat content can be determined by AOAC method 996.06. Pulses may be those listed in Codex Standard 171-1989, in its revised version of 1995 and amended in 2012. The pulses listed therein are: Beans of Phaseolus spp. (except Phaseolus mungo L. syn. Vigna mungo (L.) Hepper and Phaseolus aureus Roxb. syn. Phaseolus radiatur L., Vigna radiata (L.) Wilczek); Lentils from Lens culinaris Medic. Syn. Lens esculenta Moench. ; Pisum sativum L. pea; Cicer arientinum L chickpeas; Broad beans of Vicia faba L. (also called broad beans); Cowpeas (black-eyed beans) of Vigna unguiculata (L.) Walp., Syn. Vigna sesquipedalis Fruwh., Vigna sinensis (L.) Savi exd Hassk.

[0018] However, other seeds meeting the definition of pulses according to the invention can also be mentioned, such as lupin or mung bean.

[0019] The invention also relates to a method for manufacturing a deodorized pea or broad bean protein, preferably pea protein.

[0020] The term "pea" is used here in its broadest sense and includes in particular: • all varieties of 'smooth pea' and 'wrinkled pea', and • all mutant varieties of "smooth pea" and "wrinkled pea" regardless of the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses).

[0021] The term "pea" in this application includes pea varieties belonging to the genus Pisum, and more specifically to the species sativum and aestivum. These mutant varieties include those designated "r mutants," "rb mutants," "rug 3 mutants," "rug 4 mutants," "rug 5 mutants," and "lam mutants," as described in the article by C.L. Heydley et al. entitled "Developing novel pea starches," Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87. Peas are the protein-rich legume that, since the 1970s, has seen the most significant development in Europe, particularly in France, not only as a protein source for animal feed but also for human consumption. Pea proteins consist of three main classes of proteins: globulins, albumins, and insoluble proteins.

[0022] For the sake of simplicity, the following description details the method for peas, but it is specified that the invention is applicable to all the previously mentioned dried vegetables, simply by replacing the terms "peas" with "dried vegetable" or even with at least one of the aforementioned sources of dried vegetables, such as broad beans.

[0023] The term "pea protein extract" in this application should be understood as a composition extracted from peas comprising predominantly polypeptide chains, or proteins, made up of chains of amino acid residues linked together by peptide bonds. The pea protein extract may be extracted by any type of process, dry or wet. The pea protein extract may be selected from pea protein isolate or pea protein concentrate. The pea protein extract may comprise different classes of proteins. Preferably, the pea protein of the invention comprises mainly globulins. The term "deodorized pea protein" refers to a pea protein that has a reduced and non-unpleasant odor.This means, in particular, that compared to undeodorized pea protein produced by a process differing only in the absence of peroxide addition, the deodorized pea protein of the invention exhibits a weaker odor when subjected to a heat treatment step under pressure. Preferably, after heat treatment according to TEST A as described in more detail in the Examples section, the deodorized pea protein exhibits a reduced sulfurous odor or even no sulfurous odor at all. For example, this TEST A can be carried out 29 days after the pea protein is manufactured. The Examples section lists tests illustrating the deodorization of pea proteins according to the invention.

[0024] The process of the invention comprises providing a pea protein extract suspension. Generally, the suspension may have a dry matter content ranging from 1 to 50%, for example, from 5 to 35%, and in particular from 10 to 25%. The pea protein extract suspension is generally an aqueous suspension. The dry matter of the pea protein extract suspension generally consists of pea protein extract as defined below. The pH of the pea protein extract suspension can vary widely. It can range from 1 to 9, generally from 2 to 6, for example, from 4.5 to 5.5. To adjust the pH, any type of acid and / or base, organic or inorganic, or mixtures thereof, may be added to the suspension. Examples of acids include hydrochloric acid, sulfuric acid, citric acid, or mixtures thereof. Basic examples include soda, potash, lime, and mixtures thereof.The addition of base or acid is usually done via an aqueous solution.

[0025] Pea protein extract can be of any type and extracted by any dry or wet process. In one embodiment, pea protein extract from the suspension is obtained by isoelectric precipitation. A pea protein extract obtained by isoelectric precipitation is conventionally obtained by a method that includes preparing an aqueous suspension of pea flour, solid-liquid separation of the suspension to obtain a soluble and an insoluble fraction, isoelectric precipitation of the proteins in the soluble fraction to form a pea protein extract solution, and separation of the precipitated proteins to recover a pea protein extract suspension. The pea flour suspension can be made by dry-grinding hulled peas to produce a flour, which is then suspended in water.Alternatively, pea flour suspension can be prepared by wet milling hulled peas. As an example of a method for manufacturing pea protein extract using wet milling, see document WO2019 / 053387 A1 submitted on behalf of the Applicant.

[0026] According to the invention, the protein content of the pea protein extract and the deodorized pea protein is the N6.25 content, calculated by the Dumas method.

[0027] The N6,25 protein content of the pea protein extract in the supplied suspension, expressed by dry weight, is, for example, 60% or more, advantageously 80% or more, for example, ranging from 80 to 95%, particularly ranging from 80 to 90%. Preferably, the pea protein extract is a pea protein isolate. According to the invention, a protein isolate is understood to be a pea protein having a protein content of 80% or more.

[0028] Although a pea protein (such as the pea protein extract useful to the invention and the deodorized pea protein of the invention) is primarily defined by its protein content, it obviously generally includes other minor constituents besides proteins, 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, from 0 to 10%, in particular from 0.5 to 5%. This total starch content can be measured using AOAC method 996.11. Generally, the total fiber content can range from 0 to 20%, for example, from 1 to 18%, in particular from 2 to 10%. This content can be determined using AOAC method 2017.16. Generally, the total lipid content ranges from 0 to 15%, for example, from 1 to 10%. The total lipid content can be determined by the AOAC 996.06 method by acid hydrolysis.The sugar content can range from 0 to 10%, generally from 0.5 to 5%. Sugar content can be determined by high-performance liquid chromatography (HPLC). Mineral content can be determined by measuring the ash content. All of these... The above contents are expressed in relation to the dry mass of the pea protein extract.

[0029] An advantage of the invention is that the deodorized pea protein produced according to the process of the invention can have an unchanged molecular profile compared to non-deodorized pea protein produced by a process that differs only in the absence of peroxide addition. The deodorized pea protein can also have the same composition as the pea protein extract provided and described above. The N6,25 protein content of the deodorized pea protein according to the invention, as well as its minor constituents, can thus be in the same proportions as those described above.

[0030] The process of the invention comprises adding peroxide to the pea protein extract suspension. The peroxide is preferably hydrogen peroxide.

[0031] Hydrogen peroxide can be introduced in the form of an aqueous hydrogen peroxide solution comprising, by weight, from 1 to 95% hydrogen peroxide, for example, from 5 to 50%. According to the invention, the mass quantity of peroxide added, expressed as a percentage of the dry mass of pea protein extract in the suspension, ranges from 100 to 2000 ppm.

[0032] The mass of peroxide added, expressed as a percentage of the dry mass of pea protein extract in the suspension, can range from 110 to 1000 ppm, for example from 120 to 800 ppm, or from 130 to 600 ppm. Advantageously, the mass of peroxide added, expressed as a percentage of the dry mass of pea protein extract in the suspension, ranges from 150 to 500 ppm, for example from 200 to 400 ppm, or even from 200 to 350 ppm.

[0033] According to this preferred embodiment, and as shown in the Examples section below, it has been observed that even with these very small added quantities of peroxide, the process surprisingly allows the production of deodorized pea protein without any modification of the molecular profile, nor modification of the functionalities (solubility).

[0034] This addition step can be very quick, lasting only a few seconds, or last several minutes, and an additive suspension is formed at the end of this step. This additive suspension can have a dry matter content ranging from 1 to 50%, for example, from 5 to 35%, and especially from 10 to 25%.

[0035] After the addition step and before the heat treatment step, a mixing step can optionally be performed. It is also possible to perform Optionally, a storage step. These optional steps can last from a few minutes to a few hours.

[0036] The process of the invention includes a heat treatment step of the additive suspension. Advantageously, the heat treatment is carried out at a temperature ranging from 80 to 160°C, preferably from 100 to 150°C.

[0037] According to one embodiment, the pH of the added pea protein suspension, before heat treatment, ranges from 6 to 7.5. The pH can be adjusted using the solutions of organic or inorganic acids and bases mentioned previously.

[0038] The heat treatment step of the additive-treated suspension in the process may optionally be followed by rapid cooling under vacuum. Preferably, the vacuum level of the rapid cooling step is set so that the temperature of the heat-treated solution is lowered by at least 10°C, for example, to a temperature ranging from 60 to 80°C. Depending on the process, it is possible to perform several heat treatments and / or several rapid coolings.

[0039] Following this heat treatment step, possibly followed by rapid cooling, a deodorized pea protein solution is obtained. The deodorized pea protein is recovered. Preferably, the process includes a drying step for the deodorized protein solution. The deodorized protein solution is dried, preferably by spray drying, to form the deodorized pea protein in solid form. The deodorized protein is advantageously in powder form.

[0040] According to one embodiment, the deodorized pea protein has a solubility in water at pH 7, determined according to test B described in the Examples section, greater than or equal to 30%, for example ranging from 40 to 80%.

[0041] Advantageously, deodorized pea protein contains less than 50 ppb, or even less than 30 ppb, of dihydrogen sulfide. This amount can be measured by solid-phase microextraction followed by gas chromatography-mass spectrometry analysis. The operational details of such a method are given in Test C, described in the Examples section.

[0042] The process can be a discontinuous, "batch" process, or a continuous process.

[0043] The invention also relates to a deodorized pea protein that can be obtained by the process of the invention.

[0044] The invention also relates to the use of deodorized pea protein obtained according to the process of the invention for the manufacture of products requiring heat treatments under pressure, for example for the manufacture of ready-to-drink beverages or extruded products.

[0045] In general, the pea protein thus obtained may be used in food and beverage products, which may include it in quantities of up to 100% by weight relative to the total dry weight of the food or beverage product, for example, in quantities ranging from approximately 1% by weight to approximately 80% by weight 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) may be used, as well as all intermediate ranges based on these quantities. Food and beverage products that may be concerned include baked goods; sweet baked goods (including, but not limited to, rolls, cakes, pies, pastries, and biscuits);pre-made sweet baking mixes for the preparation of sweet baked goods; pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as pecan pie fillings, as well as fillings for cookies, cakes, pastries, confectionery and other products, such as fat-based cream fillings); desserts, gelatins 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 frozen non-dairy desserts such as non-dairy ice cream, sorbet and others); 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 waters, fruit juices and sweetened tea or coffee-based drinks); beverage concentrates (including, but not limited to, liquid concentrates and syrups as well as non-liquid "concentrates", such as freeze-dried and / or powdered preparations); yogurts (including, but not limited to, full-fat, reduced-fat and fat-free dairy yogurts, as well as non-dairy and lactose-free yogurts); snack bars (including, but not limited to, cereal, nut, and / or fruit bars);bread products (including, but not limited to, leavened and unleavened breads, yeast breads and uncolored breads such as soda breads, breads containing any type of wheat flour, breads containing any type of flour other than wheat (such as potato, rice and rye flours), gluten-free breads); bread mixes for the preparation of bread products; sauces, syrups and; Salad dressings; sweet spreads (including, but not limited to, jellies, jams, butters, spreads, and other preserves and other spreadable preserves); confectionery products (including, but not limited to, jelly candies, soft candies, hard candies, chocolates, and gums); sweetened and unsweetened breakfast cereals (including, but not limited to, extruded breakfast cereals, flaked breakfast cereals, and expanded breakfast cereals); and cereal coating compositions for the preparation of sweetened breakfast cereals. Other types of food and beverages not mentioned here but which conventionally contain one or more proteins may also be considered within the scope of the present invention. In particular, animal feed (such as pet food) is explicitly considered.It can also be used, possibly after texturizing by extrusion, in meat-like products such as emulsified sausages or plant-based burgers. It can also be used in egg substitute formulations.

[0046] The food product or beverage can be used in specialized nutrition, for specific populations, for example for babies or infants, the elderly, athletes, or in clinical nutrition (for example tube feeding or enteral nutrition).

[0047] Deodorized pea protein can be used as a sole source of protein, but can also be used in combination with other plant or animal proteins.

[0048] The term "plant protein" refers to all proteins derived from cereals, oilseeds, legumes and tuberous plants, as well as all proteins derived from algae and microalgae or fungi, used alone or in mixtures, chosen from the same family or from different families.

[0049] In this application, the term "cereals" refers to cultivated plants of the grass family that produce edible grains, for example wheat, rye, barley, maize, sorghum, or rice. Cereals are often milled into flour, but are also supplied as whole grains and sometimes as whole plants (animal feed). Tubers may include carrots, cassava, konjac, potatoes, Jerusalem artichokes, and sweet potatoes.

[0050] Animal protein can be, for example, egg or milk proteins, such as whey protein, casein protein, or caseinate. Pea protein can therefore be used in combination with one or more of these proteins. amino acids to improve the nutritional properties of the final product, for example to enhance PDCAAS or to provide or modify other functionalities.

[0051] The invention will now be described in particular ways in the Examples section, particular ways which in no way limit the scope of the present invention. Examples

[0052] Methods

[0053] TEST A: Determination of the odor of pea protein

[0054] The resulting protein powder is mixed with demineralized water at room temperature to a concentration of 5% by dry weight. 5L of the solution is prepared in a beaker equipped with an Ultraturax immersion blender for a few minutes until a homogeneous mixture is obtained.

[0055] The homogeneous mixture, preheated to 80°C by passing through a tubular heat exchanger, is pumped by a centrifugal pump into a heat treatment unit equipped with an Armfield brand indirect tubular heat exchanger through which steam circulates. The heat treatment applied to the suspension is 130°C for 30 seconds. The suspension is then immediately cooled to approximately 30°C by a tubular chiller.

[0056] The sulfurous odor of the suspension is evaluated before preheating and after cooling of the suspension by a panel of 5 people experienced and trained to evaluate the odor of pea proteins.

[0057] TEST B: Measurement of solubility in water at pH 7

[0058] This measurement is based on diluting the sample in distilled water, centrifuging it, and analyzing the supernatant.

[0059] Operating procedure:

[0060] In a 400 ml beaker, introduce 150 g of distilled water at a temperature of 20°C + / - 2°C, mix with a magnetic stir bar and add precisely 5 g of the sample to be tested.

[0061] Adjust the pH to the desired value with NaOH or 0.1 N HCl (pH 7).

[0062] Top up the water content to 200g.

[0063] Mix for 30 minutes at 1000 rpm and centrifuge for 15 minutes at 3000 g.

[0064] Collect 25 g of the supernatant.

[0065] Place in a crystallizing dish that has been previously dried and weighed.

[0066] Place in an oven at 103°C + / - 2°C for 1 hour.

[0067] Then place in a desiccator (with desiccant) to cool to room temperature and weigh.

[0068] The soluble solids content, expressed as a percentage by weight, is given by the following formula: - [(m1 - m2) x (200 + P) x 100] / (P1 x P) = % solubility where: o P = weight, in g, of the sample = 5 g m1 = weight, in g, of the crystallizer after drying o m2 = weight, in g, of the empty crystallizer o P1 = weight, in g, of the collected sample = 25 g

[0069] TEST C: Determination of the quantity of dihydrogen sulfide

[0070] An exact mass of a pea protein sample is dissolved. The preparations are subjected to solid-phase microextraction (SPME), and the support is desorbed in the injector of a Shimadzu 2010 chromatograph equipped with a PDMS chromatographic column. Analyses are performed by gas chromatography-mass spectrometry (GC-MS) using a Shimadzu QP2010+ mass spectrometer, and the ionization method is electron impact (70 eV). Dihydrogen sulfide has a measured retention time of 1.26 min (characteristic ions: 33 and 34).

[0071] The colour parameters L, a and b can be determined using a spectrophotometer, using the CIE Lab model.

[0072] Control tests

[0073] The following control protocol was implemented:

[0074] Mixing smooth yellow pea flour with water to form a 20% dry matter suspension

[0075] Separation of the soluble and insoluble parts (fibers, starch) by centrifugation

[0076] Transfer of the soluble portion containing the proteins (approximately 7% dry matter) into a stirred tank equipped with a double jacket

[0077] Acidification to pH 5 with HCl and protein flocculation (by heating to approximately 70°C)

[0078] Extraction of flocculated proteins (mainly composed of globulins) in a centrifugal decanter

[0079] Recovery of these flocculated proteins, corresponding to a suspension of pea protein extract, and dilution with water at room temperature in a stirred tank.

[0080] 13% dry matter suspension with a propeller shaker for 30 minutes

[0081] Neutralization, always under stirring, by adding 1 N sodium hydroxide until a pH of 7 is obtained.

[0082] Heat treatment by direct steam injection for 10 seconds at 130°C followed by flash treatment at 70°C

[0083] Spray drying in a NUBILOSA pilot sprayer: drying temperature 190-195°C; product outlet temperature 90-95°C

[0084] Tests according to the invention

[0085] The protocol according to the invention below was implemented:

[0086] Mixing smooth yellow pea flour with water to form a 20% dry matter suspension

[0087] Separation of the soluble and insoluble parts (fibers, starch) by centrifugation

[0088] Transfer of the soluble portion containing the proteins (approximately 7% dry matter) into a stirred tank equipped with a double jacket

[0089] Acidification to pH 5 with HCl and protein flocculation (by heating to approximately 70°C)

[0090] Extraction of flocculated proteins (mainly composed of globulins) in a centrifugal decanter

[0091] Recovery of a suspension of these flocculated proteins corresponding to a suspension of pea protein extract and dilution with water at room temperature in a stirred tank with added hydrogen peroxide solution (5% by mass of hydrogen peroxide)

[0092] Additive suspension at 13% dry matter with a propeller shaker for 30 minutes

[0093] Neutralization, always under stirring, by adding 1 N sodium hydroxide until a pH of 7 is obtained.

[0094] Heat treatment by direct steam injection for 10 seconds at 130°C followed by flash treatment at 70°C

[0095] Spray drying in a NUBILOSA pilot sprayer: drying temperature 190-195°C; product outlet temperature 90 - 95 °C.

[0096] Based on this protocol according to the invention, several tests were carried out using different quantities of hydrogen peroxide solution.

[0097] Each protocol was used with two different pea lots (Lots A and B). For the control protocol, the test with lot A is listed under reference test 1 and the test with lot B is listed under reference test 3. For the protocol according to the invention, the different tests with lot A are listed under references test 2-XXX, and the different tests with lot B are listed under references test 4-XXX, where XXX represents the mass quantity of hydrogen peroxide involved in the test, expressed in ppm of hydrogen peroxide relative to the dry mass of the pea protein extract.

[0098] Table 1 below lists: • the batch of peas used • the test reference • the mass quantity of hydrogen peroxide used, expressed as pure mass, relative to the dry matter quantity of pea protein extract in the suspension • the protein content expressed as a dry mass of the sample • dry mass • The sulfurous odor determined according to TEST A before and after heat treatment (TT). Test A evaluations were conducted 5 days (5d) after production and 29 days (29d) after production. • Solubility according to test B • The quantity of dihydrogen sulfide according to TEST C.

[0099] Table 2 below lists: • the batch of peas used as the test reference • the mass quantity of hydrogen peroxide used, expressed as pure mass, relative to the dry matter quantity of pea protein extract in the suspension • the protein content expressed as a dry mass of the sample • dry mass • The parameters of the L, a and b color of the powder • the sulfurous odor according to TEST A after heat treatment (TT); the evaluation of test A was conducted 3 days (3d) after production.

[0100] Test 5 according to the invention

[0101] Other tests are carried out based on the following protocol:

[0102] Mixing smooth yellow pea flour with water to form a 20% dry matter suspension

[0103] Separation of the soluble and insoluble parts (fibers, starch) by centrifugation

[0104] Transfer of the soluble portion containing the proteins (approximately 7% dry matter) into a stirred tank equipped with a double jacket

[0105] Acidification to pH 5 with HCl and protein flocculation (by heating to approximately 70°C)

[0106] Extraction of flocculated proteins (mainly composed of globulins) in a centrifugal decanter

[0107] Recovery of a suspension of these flocculated proteins corresponding to a suspension of pea protein extract and dilution with water at room temperature in a stirred tank with added hydrogen peroxide solution (5% by mass of hydrogen peroxide)

[0108] Additive suspension at 13% dry matter with a propeller shaker for 30 minutes

[0109] Neutralization, always under stirring, by adding 1 N sodium hydroxide until a pH of 6.3-6.5 is obtained.

[0110] Heat treatment by direct steam injection for 10 seconds at 120°C followed by flash treatment at 70°C

[0111] Spray drying in a NUBILOSA pilot sprayer: drying temperature 190-195°C; product outlet temperature 90 - 95 °C.

[0112] The quantities of hydrogen peroxide are identical to those of test 4.

[0113] Analysis of results

[0114] Table 1 below shows the results obtained for the proteins from trials 1 and 2.

[0115] Table 1 does not affect protein content. Trials 2-220, 2-275 and 2-315 also show that the functionality (solubility) of pea proteins is not altered compared to the pea protein in control trial 1.

[0117] When not heat-treated, the control pea protein does not exhibit an unpleasant sulfurous odor, but a strong odor appears when subjected to heat treatment under pressure, both 5 days after protein production and even 29 days later. In contrast, even with the smallest quantities of peroxide, the process of the invention using hydrogen peroxide makes it possible to produce proteins with a significantly reduced, or even eliminated, sulfurous odor when the pea protein of the invention is heat-treated five days after production. Twenty-nine days after production, none of the proteins according to the invention exhibit an unpleasant odor when subjected to heat treatment under pressure.

[0118] Table 2 below shows the results obtained for the proteins from trials 3 and 4 which use a different batch of peas (batch B) than that of examples 1 and 2 (batch A).

[0119] Table 2

[0120] Table 2 shows that, to obtain deodorized pea protein, the quantities of hydrogen peroxide are very similar regardless of the pea lot used, although slightly different. After only three days of production, no odor was detected after heat treatment of the protein produced from lot B of peas using 240 ppm of hydrogen peroxide (test 4-240); for the test using lot A and 275 ppm of hydrogen peroxide (test 2-275), the deodorized pea protein exhibited a slight sulfurous odor after heat treatment five days after protein production. The conclusions of these tests 3 and 4 therefore remain very close to those obtained for tests 1 and 2 with regard to deodorization.

[0121] The SDS-PAGE electrophoresis analysis under non-reducing conditions shown in Figure 1 also demonstrates that the deodorized pea protein sample produced using a process with a hydrogen peroxide dose of 920 ppm exhibits a slightly modified protein structure compared to the control. For this sample, a band appears at 60 kDa, corresponding to the legume band; the bands for the α and β-legume subunits are weakly present (40 and 20 kDa, respectively). Conversely, when the peroxide concentration reaches 315 ppm, the protein structure remains unchanged, as demonstrated by the SDS-PAGE electrophoresis analyses, which are identical to those of the control: the legume band is absent (60 kDa), and two bands appear around 40 and 20 kDa, respectively, demonstrating that the α and β-legume subunits are dissociated, as in the case of the control.

[0122] As for the proteins obtained for trial 5, they have a more neutral odor and no sulfurous note, like those of trial 4.

Claims

Claims

1. A method of manufacturing a deodorized dried vegetable protein characterized in that it comprises: providing a suspension of dried vegetable protein extract, adding peroxide to said suspension to form an additive suspension, heat treating the additive suspension, optionally followed by rapid cooling by vacuum, forming a deodorized protein solution, recovering the deodorized pea protein, characterized in that the mass quantity of added peroxide, expressed relative to the dry mass of the dried vegetable protein extract in the suspension, ranges from 100 to 2000 ppm.

2. Manufacturing method according to claim 1 characterized in that the dried vegetable is chosen from peas and field beans.

3. Manufacturing method according to one of claims 1 or 2, characterized in that the dried vegetable is peas.

4. Manufacturing process according to one of claims 1 to 3, characterized in that the mass quantity of peroxide added, expressed relative to the dry mass of dry vegetable protein extract in the suspension, ranges from 150 to 500 ppm, for example from 200 to 400 ppm, or even 200 to 350 ppm.

5. Manufacturing method according to one of claims 1 to 4, characterized in that the heat treatment is carried out at a temperature ranging from 80 to 160°C, preferably from 100 to 150°C.

6. Manufacturing method according to claim 5 characterized in that the vacuum of the rapid cooling step by vacuuming is adjusted so that the temperature of the heat-treated solution is cooled by at least 10°C, for example to a temperature ranging from 60 to 80°C.

7. Manufacturing method according to one of claims 1 to 6, characterized in that it comprises a step of drying the deodorized protein solution, preferably by atomization.

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

9. Method according to one of claims 1 to 8, characterized in that the peroxide is a hydrogen peroxide.

10. Method according to one of claims 1 to 9 characterized in that the dry vegetable protein extract of the suspension is obtained by isoelectric precipitation.

11. Method according to one of claims 1 to 10, characterized in that the pH of the suspension of dry vegetable protein extract ranges from 2 to 6, for example from 4.5 to 5.

5.

12. Method according to one of claims 1 to 11, characterized in that the pH of the suspension of added dry vegetable protein, before heat treatment, ranges from 6 to 7.

5.

13. Method according to one of the preceding claims, characterized in that the richness in protein N6,25 according to the Dumas method of the dry vegetable protein extract in the suspension provided, expressed in dry weight, is 60% or more, advantageously is 80% or more, for example ranges from 80 to 95%, in particular ranges from 80 to 90%.

14. Method according to one of the preceding claims, characterized in that the deodorized dried vegetable protein comprises a quantity of dihydrogen sulfide less than 50 ppb, or even less than 30 ppb.

15. Deodorized dried vegetable protein obtainable by the method according to one of the preceding claims.

16. Use of a dried vegetable protein according to claim 15 for the manufacture of products requiring heat treatments under pressure, for example for the manufacture of ready-to-drink beverages or extruded products.

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