PEAN PROTEINS FEATURE A MILKY AROMATIC UNIVERSE

Abstract

The present invention relates to pea proteins having a milky aromatic profile, to a process for manufacturing these pea proteins, and to the use of said proteins for the manufacture of food or beverage products, in particular plant-based alternatives to milk.

Description

Title of the invention: PEA PROTEINS PRESENTING A MILK AROMATIC UNIVERSE Scope of the invention

[0001] The invention relates to novel pea proteins exhibiting a milky aromatic profile. Another object of the invention relates to a process for manufacturing these pea proteins. The invention also relates to the use of said proteins for the manufacture of food products. Previous art

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

[0003] In industrialized countries, protein intake is still predominantly in the form of animal protein. These proteins have good nutritional and functional properties that allow them to be used in a wide variety of food products.

[0004] However, numerous studies demonstrate that excessive consumption of animal protein at the expense of plant protein is one of the causes of an increase in cancers and cardiovascular diseases. Furthermore, animal proteins have many disadvantages, both in terms of their allergenicity (particularly proteins from milk or eggs) and in terms of the environmental impact linked to the harmful effects of intensive farming.

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

[0006] Since the 1970s, the pea has been the most widely cultivated legume in Europe, and particularly in France, notably as a protein source for both animal and human consumption. Peas contain approximately 27% protein by weight. The term "pea" is used here in its broadest sense and includes, in particular, all wild varieties of "smooth pea" and all mutant varieties of "smooth pea" and "wrinkled pea," regardless of their usual uses (human consumption, animal feed, and / or other uses). Pea protein, primarily pea globulin, has been extracted and processed industrially for many years. Examples include The process for extracting pea protein is patented EPI400537. In this process, the seed is ground in the absence of water (a process known as "dry milling") to obtain a flour. This flour is then suspended in water at room temperature to carry out the various stages of protein extraction.

[0007] Despite its undeniable qualities, pea protein, compared to other proteins, suffers from undesirable aromatic notes that can limit its use in certain applications. Furthermore, while numerous plant-based milk alternatives have been developed in recent years, for example from soy, but also from rice or oats, pea-based plant-based milk alternatives have so far achieved little commercial success.

[0008] These aromatic notes are very specific to the pea source and distinct from other plant sources. In particular, one of the main aromatic notes commonly found in many commercially available proteins is of the "pea" or "beany" type. This aromatic note is a significant drawback in many applications, especially in the food industry. Following numerous studies, it has been shown that one of the main causes of this undesirable pea aromatic note stems from the synthesis of volatile aldehydes and / or ketones (especially hexanal), resulting from the action of an internal lipoxygenase on lipids present in the pea seed, particularly during protein extraction. Saponins and 3-alkyl-2-methoxypyrazines are also categories of compounds that generate these undesirable flavors ("Flavor aspects of proteins and ingredients," Wibke SU Roland, 2017). The article by Gao et al.“Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate, Food Research International, May 2020, 131(4)” also concludes that there is a correlation between the inhibition of lipoxygenase and a decrease in volatiles.

[0009] Moreover, the protein extracted from the pea also very often has a marked bitter aftertaste (or “off-note”).

[0010] Thus, to improve the taste of vegetable proteins, a well-known and long-standing solution is to reduce the lipid content by using organic solvents, thereby limiting the generation of the volatile compounds mentioned above. The organic solvent can be applied to the flour or directly to the protein obtained. Application WO2021174226 illustrates this technique. However, this document does not describe a pea protein with a milky aromatic note.

[0011] The person skilled in the art has developed several other solutions for improving the aroma of pea proteins, particularly to give them a neutral taste. A first solution is based on masking the flavor by adding compounds selected for this purpose: this solution requires the user to introduce into their [unclear] mulation a compound that he did not necessarily want to introduce and also requires its labeling on the ingredient.

[0012] Another solution is described in US patent 4022919, which states that treating pea flour with steam produces a flour with improved flavor. However, this process carries the risk of altering the functional qualities of the proteins obtained through thermal denaturation (for example, loss of solubility or an increase in their hydration capacity) and causing the starch in the flour to gel. Again, the document makes no mention of a milky note.

[0013] Other solutions have been explored, including, but not limited to, the selection of pea cultivars with less lipoxygenase or the pre-germination of peas prior to protein extraction.

[0014] The use of a long-term soaking of the peas before grinding and protein extraction has also been described. For example, patent application WO2015071499 describes a process involving soaking for several hours with lactic acid bacteria at 40°C. However, these solutions are not yet satisfactory. This lengthy, complex process, which consumes a large quantity of water due to lactic acid fermentation, does not yet allow for the production of a pea protein with a completely neutral flavor (see Table 10 where the odor and / or taste of peas are noted in each extract) nor does it produce a milky aromatic note.

[0015] We can mention patent application WO2017 / 120597, which describes a process including precipitation of pea protein by adding salts, several washings, and recovery by centrifugation. Despite a complex process using large quantities of water (up to 30 times the quantity of peas), the "pea" and "bitter" flavors are still present in the pea protein (see graphs 18A, B, and C). Again, this document is completely silent regarding a milky aromatic note in the pea protein. Furthermore, when formulating a plant-based alternative to milk, the finished product formulation may also include several flavorings. However, there is an advantage to being able to do without these flavorings for the sake of simplicity in labeling the finished product. Moreover, these flavorings can be expensive. Finally, these flavorings can be difficult to measure precisely to achieve the desired result.

[0016] The Applicant has also explored numerous other strategies for improving the taste of legume proteins, including peas. For example, documents WO2020 / 260841 and WO2020 / 240144 describe the manufacture of pea protein with an improved taste. Also, document WO2019 / 053387, on behalf of the Applicant, describes a process for manufacturing pea protein with a reduced pea aroma, said process comprising blanching the seeds. The seeds are heated between 70 and 90°C for 2 to 4 minutes before cooling, then ground and the pea protein extracted. This document does not describe the production of pea protein with a milky aromatic note: although this aromatic note was presented (among others) to the panel, they did not consider it a relevant characteristic for describing the taste of the protein.

[0017] The use of enzymes that modify the primary structure of the protein, such as glutaminases or proteases, can also modify the organoleptic properties of proteins, including their taste; processes for producing modified pea proteins using such enzymes have already been described. For example, US patent application 2021 / 0401022 A1 describes such a process. Besides the fact that the resulting pea protein is modified in its primary structure, another drawback of using enzymes such as glutaminase is that it transforms glutamine and produces ammonia, which consequently reduces the amount of protein nitrogen in the pea protein.

[0018] Thus, while research appears to exist to reduce the pea taste and bitter aftertaste of the protein, or even to try to achieve a protein with the most neutral taste possible, it must be noted that none of the previously cited documents has attempted (and succeeded) in providing pea proteins with a milky aromatic profile while retaining the unmodified pea protein and without adding any additional flavoring. Furthermore, this is also confirmed by the fact that commercially available pea proteins do not have a milky aromatic profile, as demonstrated in the Examples section.

[0019] For the purposes of this application, "aromatic universe" means the set of aromatic descriptors determined by a trained tasting panel, which represent the aromatic profile of a product. A dairy aromatic universe means that the dairy note was identified by the tasting panel as one of the top three main aromatic notes, or even as the first or second aromatic note, when the protein is tasted after being suspended in water. A dairy note is understood to be an aromatic note related to milk and / or yogurt.

[0020] Now, there is precisely a need for such proteins which can be advantageously used, for example, in plant-based alternatives to milk, in order to obtain more milky organoleptic properties.

[0021] The Applicant has thus, after extensive research, developed a new manufacturing process for producing pea proteins with a very low pea aroma, very low bitterness, and a milky flavor profile, all without the addition of any flavoring. This is obviously an advantage for the manufacture of products such as pea-based plant-based milk alternatives. Furthermore, the flavor profile of the pea protein thus obtained is unique; even in food products other than plant-based alternatives, its use can modify the taste and flavor of final products containing pea proteins. According to one variant, the Applicant has also succeeded in obtaining new pea proteins that provide excellent texturization when used in extrusion, particularly wet extrusion. These pea proteins are especially advantageous for the production of meat or fish analogues. Summary of the invention

[0022] Thus, the invention relates to a process for manufacturing pea protein comprising the following steps: a) introduction of peas or crushed peas into an aqueous solution with a temperature between 65°C and 90°C in order to obtain a water-pea suspension or a water-crushed pea suspension; b) heat treatment of the suspension obtained in step a) at a temperature between 40°C and 65°C for 1 to 10 min; c) in the case where it is a water-pea suspension, wet grinding of the water-pea suspension obtained in step b) in order to obtain an aqueous suspension of ground peas; d) extraction of a protein fraction by solid-liquid separation of the aqueous pea suspension obtained in step b) or c); e) possibly adjusting to a pH between 2.0 and 8.0, for example between 4.5 and 5.7, of said protein fraction obtained in step d); f) heat treatment of the protein fraction obtained in step e) at a temperature ranging from 65 to 90°C for a duration ranging from 1 to 120 seconds to form a suspension of coagulated pea proteins; g) solid-liquid separation of the coagulated protein suspension obtained in step f) to form pea protein.

[0023] Advantageously, the extraction step d) is preceded by a cooling step d0) of the suspension is cooled to a temperature below 15°C, preferably to a temperature of 4 to 14°C, for example 10 to 12°C.

[0024] Advantageously, the cooling step dO) is carried out by passing the aqueous suspension of crushed peas through a heat exchanger.

[0025] Advantageously, the process includes, following the heat treatment step f), a cooling step fl) by rapid cooling of the coagulated protein suspension.

[0026] Advantageously, the process includes a step of adjusting the pH of the pea protein to a pH between 6 and 7.5, preferably between 6.5 and 7.5.

[0027] Advantageously, the process includes an additional heat treatment step of the pea protein.

[0028] Advantageously, the process includes a step of shearing the pea protein, for example by passing it through a high-pressure pump.

[0029] Advantageously, the process includes a step of homogenizing the pea protein.

[0030] Advantageously, the process includes a step of drying the pea protein.

[0031] Advantageously, the pH of the aqueous solution in step a) is adjusted between 8 and 10.

[0032] Advantageously, the duration of the heat treatment of the protein fraction is between 1 and 45 seconds, most preferably between 1 and 10 seconds.

[0033] Advantageously, the ground peas of step a) are obtained by dry grinding.

[0034] Advantageously, a pea starch-rich fraction and / or a pea fibre-rich fraction is recovered from the insoluble part from the solid-liquid separation step d).

[0035] Another object of the invention relates to the pea protein that can be obtained by the process of the invention.

[0036] Advantageously, the pea protein is characterized in that at least one of its first three CATA descriptors determined according to ISO 5492:2008(fr), 4.23 is a milky descriptor. This pea protein may exhibit low bitterness, a reduced pea aroma note, and, moreover, a milky aromatic profile. Without being bound by any particular theory, the applicant hypothesizes that this milky aromatic profile is explained by the presence of volatile compounds in the pea protein of the invention that are present in different quantities and / or proportions than those of already known pea proteins, some volatiles being able to be generated, others reduced, or even eliminated through the steps of the process of the invention, in particular the combination of heat treatment steps.This is all the more remarkable given that the process does not require the use of organic solvents or enzymes, and that pea proteins can also exhibit excellent functional properties, such as high solubility and / or gelling power.

[0037] Another object of the invention also relates to the use of said pea protein for the manufacture of food or beverage products, in particular plant-based alternatives to milk. Detailed brief of the invention

[0038] The invention relates to a process for manufacturing pea protein.

[0039] Step a)

[0040] Step a) involves introducing peas into an aqueous solution. The peas used in step a) may have previously undergone steps well known to those skilled in the art, such as cleaning (removal of non-porous particles). desired materials such as stones, dead insects, soil residue, etc.) or the removal of the pea's outer fibers (cellulosic outer layer) through a well-known step called dehulling. Thus, in step a), "peas" refers to whole peas or pea cotyledons, from which the outer layer has been preferentially removed. Alternatively, ground peas (i.e., pea flour) can be used; these ground peas are generally obtained by dry milling.

[0041] The aqueous solution may be water which may optionally include additives such as, in particular, antifoaming or bacteriostatic compounds.

[0042] The weight ratio of quantity of peas / quantity of aqueous solution in step a) may in particular be between 0.5 and 2.

[0043] The temperature of the aqueous solution is between 65°C and 90°C. Heating can be achieved using any device well known to those skilled in the art, such as an immersed heat exchanger. Preferably, the temperature is between 70°C and 80°C, or even approximately 75°C.

[0044] The water-pea suspension or the water-crushed pea suspension is obtained by introducing the crushed pea or peas into the previously heated aqueous solution.

[0045] According to one embodiment, the pH of the aqueous solution in step a) is adjusted between 8 and 10. This adjustment can be made by adding a base such as sodium hydroxide, lime, or potassium hydroxide, preferably sodium hydroxide. According to another embodiment, the pH is not adjusted at this step.

[0046] Step b)

[0047] The process further comprises a heat treatment (b) of the suspension obtained in step (a) at a temperature between 40°C and 65°C for 1 to 10 minutes. The suspension can be heated or cooled to reach this temperature. Alternatively, the suspension is not heated and is already at temperature when the aqueous suspension is mixed with the peas or ground peas. Preferably, the heat treatment temperature is between 40 and 60°C, or even between 45 and 55°C. Preferably, the heat treatment is carried out for 2 to 4 minutes.

[0048] Step c)

[0049] In the case where peas are used in step a), the process includes a step c) of wet grinding the water-pea suspension treated in step b) to obtain an aqueous suspension of ground peas. Preferably, the process is carried out using peas, and the wet grinding step c) is performed by continuous passage through one or more mills to obtain the aqueous suspension of ground peas. The mill(s) can be any type of mill suitable for wet grinding, such as wet ball mills, conical wet mills, helical wet mills, or wet mills equipped with rotor / stator systems. In one embodiment, the mill can be that used in the examples in the document WO2019 / 053387 on behalf of the Applicant. In the variant where the mill is of the rotor-stator type, this type of mill can allow continuous grinding by passing the pea-water suspension through said mill. According to a preferred sub-variant, the process combines two cutting stages (pre-cut and then cut) using different rotor-stator mills for each of these cuts. The pre-cut and then the cut can be carried out consecutively or, alternatively, the cut can take place after pre-cutting and then storing the treated pea-water suspension. Such mills are described in document WO2019 / 158589. Optionally, it is possible to carry out dilution with water during or at the end of this stage to form the aqueous suspension of ground peas. According to one variant, during grinding, water is added continuously or discontinuously to dilute the aqueous suspension.Generally, the dry matter content of the aqueous suspension of crushed peas ranges from 10 to 30%, for example from 15 to 25%.

[0050] Step d)

[0051] Step d) of the process consists of extracting the components from the aqueous suspension of ground peas, and in particular extracting a protein fraction by solid-liquid separation of the aqueous pea suspension. According to one embodiment, before carrying out the solid-liquid separation stage, a pH adjustment stage of the aqueous suspension of ground peas can be performed. Thus, the solid-liquid separation can take place after adjusting the aqueous pea suspension to a pH ranging from 6 to 9, preferably from 8 to 9, most preferably from 8.5 to 9. This pH adjustment stage can be carried out in a stirred tank. This stage can be of varying length, lasting, for example, from 1 to 240 minutes, generally from 5 to 60 minutes. To perform the pH adjustment, it is possible to add any type of acid and / or base, organic or inorganic, or mixtures thereof.Examples of acids include hydrochloric acid, sulfuric acid, citric acid, or mixtures thereof. Examples of bases include sodium hydroxide, potassium hydroxide, or lime, and mixtures thereof. The addition of base or acid, as well as pH measurement, can be performed online. The base and / or acid can be in aqueous solution. Advantageously, before this solid-liquid separation, and preferably before extraction step d), or even more preferably before extraction step d) and after heat treatment step b) or the optional wet milling step c), the aqueous suspension of ground peas is cooled to a temperature below 15°C. This temperature can range from 4 to 14°C, for example, from 10 to 12°C. This cooling step d0) can be carried out using known techniques, such as passing the aqueous suspension of ground peas through a heat exchanger. .

[0052] Generally, the protein fraction is the soluble part of the aqueous suspension and the starch- and fiber-rich fraction is the insoluble part. It is also possible to separate more than two insoluble fractions, and for example, to recover a first insoluble fraction richer in starch and a second insoluble fraction richer in fiber. Thus, according to one variant of the process, a starch-rich fraction and / or a fiber-rich fraction is recovered from the insoluble portion obtained from the solid-liquid separation step d). By starch-rich fraction and fiber-rich fraction, we generally mean a fraction comprising at least 50% starch or fiber. The methods for quantifying starch and fiber are known to those skilled in the art, and specific methods are indicated later in the description. These fractions are recovered conventionally by known separation methods. The solid-liquid separation can notably be carried out using at least one separation step with a decanter, in particular a decanter centrifuge, a centrifuge, or even hydrocyclones.The process can also allow the recovery of one or more fractions enriched in fibers and / or starch, which are removed from the suspension, and the recovery of the useful protein fraction following the process of the invention.

[0053] Step e)

[0054] The process also optionally includes a step e) of adjusting said protein fraction to the pH, which may optionally be the isoelectric point of the protein. By isoelectric point, we mean a pH close to which the net electrical charge of the protein in the protein fraction is zero. This pH can be adjusted to a pH between 2.0 and 8.0, for example between 4.5 and 5.7, or even between 4.8 and 5.2. The pH adjustment can be carried out by adding an acid, organic or inorganic, for example hydrochloric acid, sulfuric acid, or citric acid, or mixtures thereof. This step e) can be carried out in a tank, stirred or not. It can be of varying duration, lasting, for example, from 1 to 240 minutes, generally from 5 to 60 minutes. This addition of base or acid, as well as the pH measurement, can be carried out online, and the acid can be in the form of an aqueous solution.

[0055] Step f)

[0056] The process also includes a heat treatment step f) of the protein fraction at an optionally adjusted pH. This step includes a heating stage of the coagulated protein suspension. This stage is carried out at a temperature ranging from 65 to 90°C to form a coagulated protein suspension. It can be carried out for a duration ranging from 1 to 120 seconds, preferably from 1 to 45 seconds, most preferably from 1 to 10 seconds. To carry out this heating, a heat exchanger is generally used. It can be of the type based on the principle of indirect heating or on the principle of direct heating, generally by steam injection. Preferably, the heating is carried out by steam injection. Advantageously, the heat treatment step f) includes a heating stage followed by a cooling stage of the coagulated protein suspension. In the embodiment where the step of Heat treatment (f) comprises, following the heating stage of the coagulated protein suspension, a cooling stage of said suspension. This cooling stage is preferably achieved by rapid cooling, known as "flash cooling," resulting in immediate cooling. At the end of this stage, the temperature can range from 60 to 75°C, for example, between 64 and 70°C. This rapid cooling is achieved by applying a vacuum to the coagulated protein suspension, the applied vacuum being determined according to the chosen cooling temperature.

[0057] The Applicant considers the first heat treatment steps b) and f) to be essential to the process of the invention. Without being linked to any particular theory, one hypothesis is that the pea protein could contain volatile compounds in certain proportions, leading to a milky aromatic profile. It is likely that these first heat treatment steps b) and f), at specific temperatures, generate this particular aromatic profile, different from that of already known pea proteins. It is possible that these steps could lead to a higher concentration of certain volatile compounds and, conversely, a lower concentration of certain other volatile compounds, compared to already known pea proteins. This combination would produce this milky aromatic profile without the need to modify, for example, the primary structure of the protein.

[0058] Step g)

[0059] In the continuation of the process of the invention, the pea protein is separated from the suspension of coagulated proteins in step g). This solid-liquid separation can be carried out using the means indicated for the separation means described in step e). The pea protein formed in this step mainly comprises the proteins of the solid fraction, which are separated from the liquid fraction. The liquid fraction generally contains other proteins soluble at isoelectric point pH, albumins, and also soluble carbohydrates. The recovered solid fraction comprises the pea protein and is generally a concentrated aqueous suspension of pea protein. The recovered solid fraction has a dry matter content that generally ranges from 25 to 50%, or even from 30 to 40%.The mass composition of pea protein can vary and will generally consist mainly of proteins (particularly in the form of globulins) but also starch, lipids, fiber, and / or sugars. This solid fraction can be diluted by adding water for easier handling in subsequent optional steps.

[0060] Other steps

[0061] Following this step g), the process generally includes a step g') of adjusting the pH of the pea protein to a pH ranging from 6 to 7.5, generally of 6.5 to 7.5. This step can be carried out by adding an inorganic or organic base, for example, sodium hydroxide. Raising the pH is generally achieved by adding a basic aqueous solution.

[0062] Preferably, the process includes an additional heat treatment step for the pea protein. The temperature and time conditions in this step can vary widely, for example, from 70 to 140°C and from 0.1 seconds to several minutes. According to a first variant of this additional heat treatment step, the temperature ranges from 70 to 90°C and its duration from 0.1 seconds to 30 minutes. According to a second variant of this additional heat treatment step, the temperature ranges from 90 to 110°C and its duration from 0.1 seconds to 5 minutes. According to another variant, this additional heat treatment step is carried out at a temperature ranging from 110 to 140°C for a time ranging from 0.1 to 30 seconds, preferably from 0.2 to 15 seconds, for example, from 0.3 to 10 seconds. This step may be intended to functionalize and / or sterilize the pea protein.To perform this additional heat treatment step, the pea protein can be in the form of an aqueous dispersion, preferably having a dry matter content ranging from 10 to 25%, for example, from 15 to 20%. Advantageously, the process of the invention comprises, following the additional heat treatment step, a cooling step (f) of the pea protein. According to a preferred embodiment, this cooling step is achieved by flash cooling. At the end of this step, the temperature can range from 60 to 100°C, for example, between 70 and 90°C. Similarly, this flash cooling step is carried out by applying a vacuum to the aqueous dispersion of pea protein, the applied vacuum being determined according to the chosen cooling temperature.

[0063] Regarding the functionalities of pea protein, these can be modified by heat treatment. In particular, they are likely to be affected by the choice of pH of the composition subjected to the additional heat treatment. For example, when the aqueous dispersion of pea protein has a neutral pH during heat treatment, the solubility of the pea protein obtained after this heat treatment is greater than that of a pea protein heat-treated at a slightly lower pH. Similarly, when the aqueous dispersion of pea protein has a neutral pH during heat treatment, the gelling power of the pea protein obtained after this heat treatment may be lower than that of a pea protein heat-treated at a slightly lower pH. This is reflected in the examples section below.

[0064] According to one embodiment of the process, it comprises a step of shearing the pea protein, for example by passing the aqueous protein dispersion through a high-pressure pump. Examples of high-pressure pumps include the pumps High-pressure mixers marketed by Silverson, also known as high-shear mixers, for example those in the UHS range. Preferably, the shearing stage is carried out by a high-pressure pump.

[0065] The shearing step can take place before or after the heat treatment and / or pH raising steps.

[0066] According to another variant, the process includes a step of homogenizing the pea protein.

[0067] To carry out this homogenization step, any type of homogenizer can be used. According to the invention, this refers to equipment comprising a high-pressure pump and a homogenization head, in which the equipment is designed so that the product to be homogenized passes under pressure through this homogenization head. A homogenization head consists of a reduced orifice generally comprising a seat, a valve, and a shock ring. The passage of the aqueous dispersion of pea proteins through the homogenizer thus enables the homogenization of the pea protein. The homogenization can be low-pressure, high-pressure, or ultra-high-pressure. The homogenization pressure can vary widely and, depending on the homogenization technique used, range from 1 to 1000 bar, for example, from 20 to 800 bar.In one version, the homogenization pressure ranges from 20 to 200 bar, for example, from 50 to 150 bar. In another version, the homogenization pressure ranges from 200 to 800 bar, for example, from 300 to 800 bar. In one version, the homogenization is single-effect. In another version, the homogenization is multi-effect, for example, double-effect. Suitable homogenizers are available from companies such as GEA or Tetra Pak.

[0068] The homogenization step can take place before or after the heat treatment and / or pH raising steps.

[0069] The process according to the invention may also include a step of drying the pea protein. Generally, this drying step is carried out so as to achieve a dry matter content greater than 80%, preferably greater than 90%, and most preferably greater than 94% by weight of dry matter relative to the weight of the pea protein. Any technique well known to those skilled in the art is used for this purpose, such as freeze-drying, flash drying, drum drying, or spray drying. The process may also include a grinding or micronization step. Spray drying is the preferred technology, in particular multi-effect spray drying. The pea protein may be in powder form with a particle size d50, which may vary widely, for example from 10 to 500 µm, generally from 50 to 150 µm.

[0070] By "pea protein" is meant a pea extract that can be produced according to the method of the invention, the protein of which is composed of pea protein. Generally, the protein content by weight is 60% or more, advantageously 80% or more, for example, from 80 to 95%, in particular from 80 to 90%. The protein content is the N6.25 content, calculated by the Dumas method. It obviously generally includes other minor constituents other than proteins, such as starch, lipids, fiber, and / or sugars. Generally, the total starch content in the pea protein produced according to the method of the invention 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 method AO AC 996.11. Generally, the total fiber content can range from 0 to 20%, for example from 1 to 18%, and especially from 2 to 10%. This content can be determined using the AO AC 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 in acid hydrolysis. The sugar content can range from 0 to 10%, generally from 0.5 to 5%. The sugar content can be determined by high-performance liquid chromatography (HPLC).

[0071] Pea protein can exhibit a milky aromatic profile. Without being linked to any particular theory, this could be explained by a higher concentration of certain volatile compounds and, conversely, a lower concentration of certain other volatile compounds. In one embodiment, the 3-methylbutanal content is less than 3000 ppb, for example, less than 2500 ppb. In another embodiment that can be combined with the preceding one, the benzaldehyde content is less than 60 ppb, for example, less than 50 ppb.

[0072] The properties of pea protein can vary widely, depending on the process parameters set out above and as shown in the Examples section.

[0073] According to one embodiment, the dried pea protein has a solubility at pH 7 ranging from 10% to 99%. The solubility can be in any intermediate range (i.e., 11%, 12%, 13%... 97%, 98%, 99%), and those skilled in the art will be able to modify the process parameters within the indicated ranges, based on the process indications given above and in the Examples section, to achieve the desired solubility. Advantageously, the dried pea protein has a solubility ranging from 5% to 100%, in particular from 40% to 95%. According to a first variant, the solubility ranges from 75% to 100%, for example, from 80% to 95%. According to a second variant, the solubility ranges from 40% to 75%.

[0074] Solubility: Test A

[0075] As regards solubility, it is determined according to the TEST A method described below: Measurement of solubility in water This measurement is based on diluting the sample in distilled water, centrifuging it, and analyzing the supernatant.

[0076] Operating procedure: 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. Adjust the pH to the desired value with NaOH or 0.1 N HCl (pH 7). Add water to bring the total to 200 g. Mix for 30 minutes at 1000 rpm and centrifuge for 15 minutes at 3000 g. Collect 25 g of the supernatant. Place in a crystallizing dish that has been previously dried and weighed. Place in an oven at 103°C + / - 2°C for 1 hour. Then place in a desiccator (with desiccant) to cool to room temperature and weigh.

[0077] The soluble solids content, expressed as a percentage by weight, is given by the following formula:

[0078] [Math.l] (ml - m2) x (200 + P) x WG .........................................- % solubility PI x P

[0079] Where: • P = weight, in g, of the sample = 5 g • ml = weight, in g, of the crystallizing dish after drying • m2 = weight, in g, of the empty crystallizing dish • PI = weight, in g, of the collected sample = 25 g

[0080] According to one embodiment, the dried pea protein may exhibit gelling power. This gelling power may range from 1 to 500 Pa, for example from 100 to 500 Pa.

[0081] Gelling power: Test B

[0082] By "gelling power," we mean the functional property consisting of the ability of a protein composition to form a gel or network, increasing viscosity and generating a state of matter intermediate between liquid and solid states. The term "gel strength" may also be used. To quantify this gelling power, it is therefore necessary to generate this network and evaluate its strength. To perform this quantification, in the present invention, test B is used, the The description is as follows: 1) Solubilization at 60°C+ / - 2°C of the tested protein composition in water containing 15% + / - 2% dry matter and at pH 7; 2) Agitation for 5 min at 60°C + / - 2°C; 3) Cooling to 20°C + / - 2°C and stirring for 24 hours at 350 rpm; 4) Implementation of the suspension in a constraint rheometer equipped with a concentric cylinder; 5) Measurement of the elastic moduli G' and viscous moduli G'' by applying the following temperature profile: a. Phase 1: Measurement of parameter G'1 after stabilization at 20°C + / - 2°C and heating from a temperature of 20°C + / - 2°C to a temperature of 80°C + / - 2°C in 10 minutes; b. Phase 2: stabilization at a temperature of 80°C + / - 2°C for 110 minutes; c. Phase 3: cooling from a temperature of 80°C + / - 2°C to a temperature of 20°C + / - 2°C in 30 minutes and measurement of G'2 after stabilization at 20°C + / - 2°C; 6) Calculation of the gelling power equal to G'2 - G'1.

[0083] Preferably, the constraint rheometers are selected from the DHR 2 (TA, instruments) and MCR 301 (Anton Paar) models, with a concentric cylinder-type spindle. They have a Peltier temperature control system. To prevent evaporation problems at high temperatures, paraffin oil is added to the samples.

[0084] A "rheometer" within the meaning of the invention is a laboratory device capable of making measurements relating to the rheology of a fluid or a gel. It applies a force to the sample. Generally of small characteristic dimensions (very low mechanical inertia of the rotor), it allows for the fundamental study of the mechanical properties of a liquid, a gel, a suspension, a paste, etc., in response to an applied force.

[0085] So-called "imposed stress" models allow, by applying a sinusoidal load (oscillation mode), the determination of the intrinsic viscoelastic quantities of the material, which depend in particular on time (or the angular velocity co) and temperature. In particular, this type of rheometer allows access to the complex modulus G*, which itself allows access to the moduli G' or elastic part and G" or viscous part;

[0086] The first three steps consist of resuspending the protein in water, under precise conditions to maximize the subsequent measurement.

[0087] The water chosen is preferably reverse osmosis water, but drinking water can also be used.

[0088] Its temperature is 60°C + / - 2°C during the initial resuspension (1st and 2nd steps) and then 20°C + / - 2°C after solubilization for 24 hours and cooling before measurement (3rd step). In general and unless otherwise indicated, when a temperature is given in this description, it always includes a variation of + / - 2°C, for example 20°C + / - 2°C or 80°C + / - 2°C.

[0089] A defined quantity of protein is added to said water to obtain a suspension with a dry matter content of 15% + / - 2%. This is done using equipment well known to those skilled in the art, such as beakers and magnetic stir bars. A volume of 50 mL is stirred for a minimum of 10 minutes at 350 rpm at room temperature. Generally, and unless otherwise specified, the dry matter contents given in this description always include a variation of + / - 2%, for example, 15% + / - 2%. The pH is adjusted to 7 + / - 0.5 using a pH meter and acid-base reagents, as well known in the prior art.

[0090] The fourth step consists of introducing the sample into the rheometer by covering it with a thin layer of oil in order to limit evaporation.

[0091] During the fifth step, the following temperature schedule is then applied: a. Phase 1: heating from a temperature of 20°C + / - 2°C to a temperature of 80°C + / - 2°C in 10 minutes; b. Phase 2: stabilization at a temperature of 80°C + / - 2°C for 110 minutes; c. Phase 3: cooling from a temperature of 80°C + / - 2°C to a temperature of 20°C + / - 2°C in 30 minutes.

[0092] The measurement of the parameter G' is carried out continuously during this scale and is recorded.

[0093] The sixth and final step of test B consists of processing the recording. Two values ​​are extracted: G' 1 = value of G' at the beginning of phase 1 after stabilization at 20°C + / - 2°C and G'2 = value of G' at the end of phase 3 after stabilization at 20°C + / - 2°C.

[0094] The gelling power is equal to G'2 - G'1.

[0095] According to one variant, the pea protein is an enzymatically modified protein. By enzymatically modified protein, a person skilled in the art understands a protein whose protein structure has been intentionally modified by the addition to the protein of at least one enzyme capable of modifying the protein structure. This enzyme can be chosen from among proteases, peptidases, deamidating enzymes, for example those of type EC 3.5.1 such as glutaminase, or deiminating enzymes, for example those of type EC 3.5.3 such as peptidylarginine deiminase. These protein-modifying enzymes are known to modify the physicochemical and / or organoleptic properties of the protein. For example, it is known from document WO2019 / 233920 A1 that peptidylarginine deiminase can reduce astringency, in particular the astringency of rapeseed protein.In cases where the process includes proteolysis of the protein-enriched fraction, this can modify the degree of hydrolysis (DH) of the protein. Preferably, . The degree of hydrolysis is less than 15%, advantageously less than 10%, preferably less than 6%, for example, between 3 and 5%. Those skilled in the art will be able to adapt the conditions of enzymatic proteolysis, or even omit this step altogether, in order to obtain the desired hydrolysis density. According to a preferred embodiment of the invention, the pea protein is not enzymatically modified by deamination. According to another preferred embodiment of the invention, the protein is not enzymatically modified. An advantage of the invention is that it is possible to modify the organoleptic properties of the pea protein, and in particular to give it a milky aromatic profile, without even needing to enzymatically modify the protein. The invention therefore makes it possible, according to one embodiment, to provide proteins with an unmodified primary structure.

[0096] Pea protein obtainable by the process of the invention

[0097] Another object of the invention relates to a pea protein obtainable by the process of the invention. As explained previously, the protein of the invention has a unique milky aromatic profile for pea proteins. Without being linked to any particular theory, the applicant hypothesizes that this milky aromatic profile is explained by the presence of volatile compounds in the pea protein of the invention that are present in different quantities and / or proportions than those of known pea proteins. Some of these volatiles can be generated, others reduced, or even eliminated through the steps of the process of the invention, in particular the combination of heat treatment steps. This is all the more remarkable since the process requires neither the use of organic solvents nor enzymatic modification of the protein to obtain this milky aromatic profile.Advantageously, the pea protein obtainable by the process of the invention is characterized in that at least one of its first three CATA descriptors determined according to ISO 5492:2008(fr), 4.23 is a milk descriptor.

[0098] Pea protein having a milk descriptor among its first three CATA descriptors

[0099] Another object of the invention relates to a pea protein characterized in that at least one of its first three CATA descriptors determined according to ISO 5492:2008(fr), 4.23 is a milk descriptor.

[0100] Utilization of pea protein

[0101] The invention also relates to the use of the pea protein of the invention for the manufacture of food or beverage products, in particular plant-based alternatives to milk.

[0102] Generally speaking, the pea protein of the invention can be used in food and beverage products, which may include it in an amount of up to 100% by weight relative to the total dry weight of the food or beverage product, for example, in an amount ranging from about 1% by weight to about 80% by weight. 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. These food and beverage products can be adapted for vegetarian or vegan populations.

[0103] A particularly interesting use of the protein of the invention relates to its use in beverages that have a more pleasant taste than those obtained from other commercially available pea proteins. The pea protein of the invention can advantageously be used for the manufacture of beverages, in particular milk alternatives, or in other words, milk substitutes. Moreover, due to the milky aromatic note imparted by the ingredient, these beverages can also have a more pronounced milky aromatic note than a beverage not containing said protein, which is an undeniable advantage for the manufacture of plant-based milk alternatives.In addition to improving the aroma, the invention also makes it possible to obtain a more coating texture in the mouth (mouthfeel effect) than when other pea proteins are used, which is advantageous for beverages, and in particular for plant-based alternatives to milk, since animal milks generally also have a coating texture.

[0104] In beverages, the protein content of these products can vary widely and can also be a high-protein drink. The protein content can range, for example, from 1 to 12% by dry weight relative to the total weight of the beverage, and in particular from 3 to 10% relative to the total weight of the beverage. Beverages can be of any type and include plant-based alternatives to milk or milk substitutes, including barista-style milks or coffee creamers.This can also include other ready-to-drink beverages, acidic or not, such as carbonated drinks (including, but not limited to, carbonated soft drinks), non-carbonated drinks (including, but not limited to, non-carbonated soft drinks such as flavored waters, fruit juices, and sweetened or unsweetened tea or coffee-based drinks), alcoholic beverages such as beers or spirits, smoothies, and 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 or "powder mixes"). It should be noted that flavorings or masking agents are generally used in beverages to reduce the pea flavor or the bitter aftertaste of protein, or to flavor the beverage.One of the advantages of the pea protein of the invention is that its use in place of conventional pea proteins makes it possible to reduce the amount of flavoring or masking agent, or even to completely remove these constituents from the product. The beverage may also contain hydrocolloids; however, since pea protein provides a more coating texture, it is possible to reduce or even eliminate the hydrocolloid content while maintaining a coating texture in the mouth.

[0105] Food products that may be concerned include bakery products such as bread products (including, but not limited to, leavened and unleavened breads, sandwich breads, yeast breads and unleavened breads such as baking soda breads), breads comprising all types of wheat flour, breads comprising all types of flour other than wheat (such as potato, rice, barley, spelt and rye flours), gluten-free breads; mixes for the preparation of said bread products; sweet bakery products (including, but not limited to, rolls, cakes, pies, pastries, waffles, pancakes, muffins, pancakes, and biscuits); mixes for the preparation of said sweet bakery products;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 cream fillings); snack bars (including, but not limited to, energy, cereal, nut, and / or fruit bars).

[0106] This may also include gelled desserts such as dessert creams or flans and puddings. Another type of dessert may also be 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 the like).

[0107] Other products conventionally prepared from animal milk may also include the pea protein of the invention to form substitutes. These may be acidified and / or fermented products, for example, lactic acid, vegan, or mesophilic cultures. They may include yogurts (including, but not limited to, full-fat, reduced-fat, and fat-free yogurts, which may be free of milk proteins and lactose). The term "yogurts" also includes soft cheeses and fromage frais. They may also include cheese substitutes such as spreadable, processed, cooked and uncooked pressed cheeses, soft cheeses, stretched-curd cheeses, and blue cheeses; It could be Emmental, string cheese, ricotta, provolone, Parmesan, Munster, mozzarella, Monterey Jack, Manchego, blue cheese, Fontina, feta, Edam, double Gloucester, Camembert, Cheddar, Brie, Asiago and Havarti. It can also include other products such as vegetable butters or fresh cream.

[0108] Other products that may include the pea protein of the invention are also sauces such as salad dressings or sauces based on mayonnaise or ketchup or syrups.

[0109] Also, the pea proteins of the invention can be incorporated into confectionery products (including, but not limited to, gummy candies, soft candies, hard candies, chocolates, caramels, and gums); sweetened and unsweetened breakfast cereals (including, but not limited to, extruded cereals, flaked cereals, and puffed cereals); and cereal coating compositions for the preparation of breakfast cereals. They can also be used in sweet spreads (including, but not limited to, jellies, jams, nut butters such as peanut butter, spreads, and other spreadable products).

[0110] The pea proteins of the invention can also be used as a carrier or encapsulation of aroma.

[0111] 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.

[0112] Pea protein can also be used, possibly after texturizing, in meat substitutes such as emulsified sausages or hamburgers, or in fish or seafood substitutes. It can also be used in egg replacement formulations or for the manufacture of protein products such as tofu or tempeh. Textured proteins generally refer to proteins textured by extrusion, i.e., in particular, dry extrusion (also known as Textured Vegetable Protein) or high-moisture extrusion. Extruders can be single-screw, twin-screw, or multi-screw. In the case of twin-screw extrusion, the extrusion can be co-rotating or counter-rotating. Examples of multi-screw extrusion include the planetary extruder and the ring extruder.Other more specialized technologies can also be mentioned, such as shear cell technology, microextrusion, or 3D printing.

[0113] Food products or beverages may, in particular, be used in specialized nutrition, for example for specific populations, for example for babies or infants, children, adolescents, adults, the elderly, athletes, people suffering from an illness. These may include nutritional meal replacement formulas, complete nutritional drinks, etc. example for weight management or in clinical nutrition (for example tube feeding or enteral nutrition).

[0114] Pea protein can be used as the sole source of protein, but can also be used in combination with other additional proteins, whether plant or animal. These additional proteins may be hydrolyzed or non-hydrolyzed. Generally, these additional proteins are in the form of concentrates or isolates. 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, selected from the same or different families. "Legume" generally refers to the family of dicotyledonous plants in the order Fabales.Several legumes are important cultivated plants, including soybeans, beans (particularly mung beans), chickpeas, broad beans, peanuts, cultivated lentils, cultivated alfalfa, various clovers, broad beans, carob, licorice, and lupins. The additional legume protein may be selected from these legumes or be a pea protein, as described in the invention. In this application, the term "cereals" refers to cultivated plants of the grass family that produce edible grains, such as wheat, oats, rye, barley, maize, sorghum, or rice. Tubers may include carrots, cassava, konjac, potatoes, Jerusalem artichokes, and sweet potatoes. Oilseed plants are generally plants that produce seeds from which oil is extracted. Oilseed crops can be chosen from sunflower, rapeseed, peanut, sesame, pumpkin or flax.Animal proteins can be, for example, egg or milk proteins, such as whey proteins, casein, or caseinates. The pea protein composition of the invention 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, for example, to enhance the PDCAAS of the protein or to provide other functionalities.

[0115] Pea protein can also be used for the manufacture of pharmaceutical products or in fermentation, for example for the production of fungal metabolites or metabolites by cell culture.

[0116] The invention and its advantages will now be illustrated in the embodiments detailed in the examples section below. It is specified that these examples are not limiting to the present invention. Examples

[0117] Example 1: Pea protein according to the invention

[0118] Approximately 900 kg of peas were used. The outer fibers of the peas have all The peas were first separated from the seeds by crushing (mechanical separation of the outer husk and the pea seed) and hulling (sorting the outer husks and hulled pea seeds using compressed air). Water at 75°C was used in this first part of the process: the pea seeds and water were continuously fed into a Bruynooghe brand submersible screw bleacher. The water-to-peas weight ratio was approximately 1:1. The water was fully inlet to the bleacher, and the peas were immediately introduced into the 75°C water. As soon as the peas came into contact with the water, the temperature of the pea-water suspension was approximately 55°C. The screw speed was set so that the peas passed through the bleacher in 3 minutes, and the temperature remained stable during this time. Water was added at the exit of the blanching process so that the water / pea weight ratio was approximately 1.5.The water-pea suspension was immediately ground using continuous wet milling by introducing ambient-temperature water during the grinding process, resulting in a ground pea suspension of approximately 20% dry matter at a temperature of approximately 35°C. The ground pea suspension was adjusted to pH 8.5 by continuously adding sodium hydroxide inline. The ground pea suspension was then cooled to approximately 10°C by passing through a plate heat exchanger and subsequently transferred to a stirred storage tank. This ground pea suspension was fed into a centrifugal decanter (Flottweg Z3). The protein fraction was recovered from the overflow (approximately 7% dry matter).The protein fraction was adjusted with hydrochloric acid to pH 5 in a stirred tank and then heat-treated by steam injection at 74°C in a GEA skid for approximately 3 seconds, following an initial preheating step by passing through a plate heat exchanger. The protein fraction was then flash-cooled to 67°C. Immediately afterward, the heat-treated protein fraction was transferred to a Flottweg Z3 centrifugal decanter. The recovered protein sediment (underflow) was diluted in hot water (80°C) to allow for pumping. This sediment was then immediately adjusted to a dry matter content of approximately 15% and rectified to pH 7 with sodium hydroxide. The pea protein floc was heat-treated at 130°C for 5 seconds and then flash-cooled to approximately 75°C.This pea protein floc was passed through a high-pressure homogenizer at 200 bar and then atomized in a TGE brand nozzle atomizer. The recovered pea protein powder was then analyzed.

[0119] Example 2: Pea protein according to the invention

[0120] Approximately 900 kg of peas were used. The outer fibers of the peas were first separated from the seeds by crushing (mechanical separation of the outer husk and the pea seed) and hulling (sorting the outer husks and the (Pea seeds were hulled using compressed air). Water at 75°C was used in this first part of the process: peas and water were continuously fed into a Bruynooghe brand submersible screw bleacher. The water-to-peas ratio was approximately 1:1. The water was fully inlet to the bleacher, and the peas were immediately introduced into the 75°C water. As soon as the peas came into contact with the water, the temperature of the pea-water suspension was approximately 52°C. The screw speed was set so that the peas passed through the bleacher in 3 minutes, and the temperature remained stable during this time. Water was added at the bleacher outlet to achieve a water-to-peas ratio of approximately 1:5.The water-pea suspension was immediately ground using continuous wet milling by introducing ambient-temperature water during the grinding process, resulting in a ground pea suspension of approximately 20% dry matter at a temperature of approximately 35°C. The ground pea suspension was adjusted to pH 8.5 by continuously adding sodium hydroxide inline. The ground pea suspension was then cooled to approximately 10°C by passing through a plate heat exchanger and subsequently transferred to a stirred storage tank. This ground pea suspension was fed into a centrifugal decanter (Flottweg Z3). The protein fraction was recovered from the overflow (approximately 7% dry matter). The protein fraction was adjusted with hydrochloric acid to pH 5 in a stirred tank and then thermally treated by steam injection at 74°C in a GEA skid for approximately 3 seconds, after an initial immediate preheating step by passing through a plate heat exchanger.The protein fraction was then immediately flash-cooled to 67°C. The heat-treated protein fraction was then immediately passed through a Flottweg Z3 centrifugal decanter. The recovered protein sediment (underflow) was diluted in hot water (80°C) to allow for pumping. This sediment was then immediately adjusted to a dry matter content of approximately 15% and subsequently rectified to pH 6.5 with sodium hydroxide. The pea protein floc was heat-treated at 120°C for 10 seconds and then flash-cooled to approximately 75°C. This protein floc was atomized using a TGE nozzle atomizer. The recovered pea protein powder was then analyzed.

[0121] Other embodiments

[0122] Other embodiments of the invention are carried out and make it possible to obtain pea proteins with properties similar to those of Example 1. For reasons of simplicity, the table below lists the differences compared to Example 1 (if mentioned, no differences).

[0123] [Tables 1] Example: Water temperature a) Water-pea suspension temperature b) Treatment time step b) pH of ground pea suspension d) pH of protein fraction e) Heat treatment 0 IA 85°C 62°C 8 minutes 7 5.5 90°C, 1s IB 70°C 51°C 4 minutes same same same IC 70°C 51°C 4 minutes 9 4.5 70°C, 15s 1D same same same same Same 5.2 72°C, 8s 1E same same same same same 4.8 65°C, 20s 1F same same same same 8 Same 90°C, 5s

[0124] Analyses

[0125] [Table 2 Properties Example 1 Example 2 Dry matter 94.3% 94.8% Protein N6.25 (% dry matter) 85.6% 87.3% Solubility (pH 7) 88.6% 38.3% Gelling power (Pa) 5 198 Viscosity 5s-1 0.08 0.50 Viscosity 40s-1 0.06 0.10

[0126] Commercial pea protein

[0127] In addition to the pea protein of the invention (Example 1), the following commercial pea proteins were evaluated sensorially: • NUTRALYS® S85F (ROQUETTE® Frères) • Pisane® C9 (Cosucra) • Puris® 870 (Puris) • Profam® (ADM)

[0128] ] Pea protein comparison - prior art protein WO2019 / 053387 Al

[0129] 0.8 kg of peas are used. The outer fibers of the peas are first The peas are separated from the seeds by crushing (mechanical separation of the outer husk and the pea seed) and hulling (sorting the outer husks and pea seeds using compressed air). The peas are placed in a container with 1.6 L of demineralized water heated to 80°C. The temperature of 80°C is maintained for 3 The peas are separated from the aqueous solution by filtration through a 2 mm mesh sieve. They are then placed for 5 minutes in a second container holding 1.6 L of demineralized water, the temperature of which is regulated to 7°C. This cooling process is continued until the temperature of the peas is 10°C or lower. The peas, weighing 1.3 kg due to water absorption, are then placed in a Robocoupe Blixer 4VV grinder. The peas are ground at maximum speed for 1.5 minutes. Then, still grinding at maximum speed, 2.7 L of demineralized water are added over a period of 3 minutes. Finally, the grinding process is continued for another 0.5 minutes. The final product is a homogeneous water / pea mash with a dry matter content of 20%. This mash is centrifuged for 5 minutes at 5000 g.The supernatant, concentrating the proteins, is adjusted to pH 5 and then heated to 60°C for 10 min to flocculate the proteins. The protein floc is recovered by centrifugation at 5000 g for 5 min. The floc is resuspended in a volume of water to obtain a free-flowing suspension so that its pH can be adjusted to 7 with hydrochloric acid. This floc is then lyophilized. The result is a pea protein with a strength of 81% protein / dry matter and 95% dry matter.

[0130] Sensory evaluation of the pea proteins of the invention, comparative and commercial

[0131] For each sensory test, panelists followed a specific protocol for rinsing their mouths and avoiding saturation caused by pea protein isolate solutions, in order to optimize the sensory analysis of this type of product. This method is described in the publication: Cosson, A., Delarue, J., Mabille, A.-C., Druon, A., Descamps, N., Roturier, J.-M., Souchon, L., & Saint-Eve, A. (2020). Block protocol for conventional profiling to sensory characterize plant protein isolates. Food Quality and Preference, 83, 103927.

[0132] Evaluation in water

[0133] [Tables3] Quantification Characterization of the organoleptic profile Samples • 4% protein powder in Evian water • Tasting temperature: 20°C • Random order • Blind samples (3-digit codes) Panels • Expert panelists (training ~ 20 hours) • >12 panelists • Qualified panelists • >25 panelists Methodology • Profile by quantitative descriptive analysis (QDA)(») • 0-10 CATA (Check-All-That-Apply) scale (2) Sensory attributes presented to the trained panel Bitter Pea flavor • Flavors and perceptions: sweet, salty, sour, umami, astringent, neutral (with nose clip) • Texture: powdery, mouthfeel (with nose clip) • Aromatic note: almond, broth, cardboard, chemical, cocoa, cooked cereals, earthy, fatty, flour, green, toasted, hay, liqueur, metallic, milky, mushroom, nuts, paint, potato, acrid, rancid, soap, sulfurous, vegetable, Yeast, neutral Statistical analysis • Mean + standard deviation • Analysis of variance - ANOVA (a = 5%) • Cochran's test • Correspondence analysis • Marascuilo procedure for multiple comparisons 1. “Sensory analysis — Methodology — General guidelines for establishing a sensory profile.” (ISO 13299:2016) 2. “Description of the sensory attributes of a sample, but without measurement of intensity” (ISO 5492:2008(fr), 4.23)

[0134] Sensory analysis using the CATA methodology allows the aromatic universes of the proteins to be defined, each of which is listed in the Table below:

[0135] [Tables4] Protein 3 main descriptors Protein of the invention Dairy, cereal, roasted NUTRALYS® S85F Peas, potato, broth Profam® (ADM) Sulphur, potato, chemical Puris® 870 (Puris) Sulphur, peas, roasted Pisane® C9 Peas, chemical, almond

[0136] Among the proteins tested, only the protein of the invention has a milky descriptor, which is even the first descriptor in the case of the protein of the example.

[0137] In addition, some of the comparative proteins (Profam® (ADM), Puris® 870 (Puris), Pisane® C9) have unpleasant main descriptors, such as the sulfur and / or chemical descriptor, unlike the protein of the invention.

[0138] As for the comparative pea protein, the milky descriptor was not noted by the panel and this protein therefore does not present a milky aromatic universe either.

[0139] Moreover, the protein of the invention has very low pea and bitter notes, and it thus ranks at the top of the best proteins with regard to these 2 criteria.

[0140] Plant-based alternative to milk

[0141] Preparation

[0142] The plant-based milk alternatives were manufactured using the recipe below:

[0143] [Tables5] Ingredient % mass Water 90.08 Pea protein from Example 1 6.20 Sunflower oil 1.50 Powdered cane sugar 2.00 Sunflower lecithin 0.10 Gellan gum 0.12 Total 100

[0144] Nine litres of plant-based milk alternative are prepared using the following protocol: - 1. Disperse the powders in water heated to 70°C - 2. Hydrate the mixture under low stirring for 30 minutes (2500 rpm in a Silverson mixer) to form an aqueous protein solution - 3. Heat the oil to 65°C and disperse the lecithin and mix for 3 minutes. - 4. Add the oil and lecithin mixture to the aqueous solution and stir vigorously for 5 minutes (000°C in a Silverson mixer) - 5. Sterilization: 142°C for 5 seconds - 6. Homogenization of the sterilized solution at 75°C in a high-pressure homogenizer (170 bar - 1st stage / 30 bar - 2nd stage) - 7. Cool to 4°C and bottle

[0145] Similar recipes have been made with commercial pea proteins: NUTRALYS® S85F (ROQUETTE® Frères) and PURIS® Pea Protein P870 (PURIS®).

[0146] Texture and color

[0147] The plant-based alternatives to milk of the invention have an excellent texture and a satisfactory color.

[0148] Sensory analysis

[0149] The plant-based milk alternative of the invention has fewer pea-like aromatic notes, less astringency and bitterness than plant-based alternatives made with commercial pea proteins.

[0150] Moreover, the plant-based milk alternative of the invention is the only one which presents the milky note as the main aromatic note of its aromatic universe, which is explained by the milky aromatic universe of the protein of the invention.

[0151] Addition of masking agents in T plant-based milk alternative

[0152] An addition of 0.08% masking agents was made to the reference plant-based milk alternative to enhance its aroma (approximately 1.3% by weight of the pea protein NUTRALYS® S85F). However, even with this addition, the pea and bitter notes of the plant-based milk alternative of the invention are much weaker than those of the reference plant-based alternative containing this masking agent. Furthermore, the plant-based milk alternative of the invention remains the only one to exhibit a milky aroma.

[0153] Powder mix (“Powder mix”1

[0154] Preparation

[0155] The powder mixes were manufactured using the recipe below:

[0156] [Tableauxô] Ingredient % mass Pea protein from Example 1 88.5% Maltodextrin GLUCIDEX® IT 19 10.6% Sunflower lecithin 0.7% Xanthan gum 0.1% Intense sweeteners 0.1%

[0157] The pea protein of the invention is evaluated as well as the commercial pea protein NUTRALYS® S85F (ROQUETTE® Frères) also in the powder mix recipe.

[0158] 40g of powder mixture are placed in 325 mL of Evian® brand water.

[0159] After shaking in the shaker, it is noted that in both cases after 15-25 minutes: • that no sedimentation is observed • that the amount of foam is small and very acceptable • that no lumps are observed • Viscosity remains stable over time

[0160] Sensory analysis

[0161] The powdered mixture made with the protein from Example 1 has a milky note identified by the panel as the most prominent. It also has a more pleasant, coating texture in the mouth than the powdered mixture made from commercial pea protein.

[0162] As in the case of pea proteins evaluated in water, an improvement in taste is also noted for the powder mixture comprising the protein of the invention compared to that comprising the commercial product, with regard to the bitter notes and pea notes are very reduced.

[0163] Addition of masking agents to the reference powder mixture

[0164] A quantity of 1.2% masking agents was added to the reference powder mixture to improve its aroma (approximately 1.3% by weight of the pea protein). However, even though this addition improves the pea and bitter notes of the reference powder mixture and makes them quite close to the pea and bitter notes of the powder mixture of the invention, the powder mixture of the invention remains the only one to exhibit a milky aromatic note. Furthermore, it is thus possible to provide a powder mixture with very faint pea and bitter notes, without adding a masking agent, which increases the cost of the powder mixture formulation and requires labeling.

[0165] Plant-based alternative to pizza cheese

[0166] Preparation

[0167] The plant-based alternatives to pizza cheese were made using the recipe below:

[0168] [Tables?] Ingredient Mass (g) Water 434 Pea protein from Example 1 50 Sunflower oil 230 Waxy maize starch N-200 ROCKET 100 Modified starch CLEARGUM® PG 90 20 166 Salt NaCl 17 Anhydrous citric acid 3

[0169] The pea protein of the invention is evaluated as well as the commercial pea protein NUTRALYS® S85F (ROQUETTE® Frères) also.

[0170] The following protocol is applied: • Pour the water into a Stephan-type cooker • Heat to 50°C • Add the powders except for the citric acid • Mix for 2 minutes while stirring at 750 revolutions per minute • Adjust the pH to 4.5 using citric acid • Mix for 1 minute at the same speed and possibly readjust the pH to 4.5 • Heat to 75°C • Pour the melted mass into a silicone mold and place in the refrigerator (4°C)

[0171] Both cheeses have a high melting capacity, a desirable characteristic for this type of application. The cheeses' ability to be grated is excellent in both cases, the protein of the invention allowing them to be grated in a longer form than the commercial protein.

[0172] Plant-based alternative to spreadable cheese

[0173] The spreadable cheeses were manufactured using the following recipes:

[0174] [Tables7] Ingredient Recipe 1 (%) Recipe 2 (%) Recipe 3 (%) Demineralized Water 70.9 71.2 70.6 Pea Protein from Example 1 7.1 0 0 Pea Protein from Example 2 0 6.8 0 Pea Protein NUTRALYS® S85F 0 0 7.4 Sunflower Oil 10.0 10.0 10.0 Soluble Fiber NUTRIOSE® FM06 7.5 7.5 7.5 Citrus Fiber 3.0 3.0 3.0 Sucrose 1.0 1.0 1.0 Salt (NaCl) 0.5 0.5 0.5 Ferments qs qs qs

[0175] All cheeses produced have a quantity of pea protein and water selected to include 6% protein.

[0176] In a Hotmix type mixer equipped with a butterfly type mixing blade, the following protocol was carried out: 1. Heat the water to 55°C and mix at 300 rpm 2. Add the pea protein and mix for 20 minutes at 300 rpm 3. Add the remaining ingredients in powder form and mix for 2 minutes at 300 rpm 4. Add the oil and mix for 2 minutes at 800 rpm 5. Heat while stirring at 300 rpm to 95°C, then maintain at this temperature for 5 minutes. 6. Cool to 43°C and shake at 300rpm 7. Add the starter culture (Vega Harmony, 0.1ml per 500ml) 8. Place in an oven at 43°C until a pH of 5.0 is reached 9. Smooth using the Hotmix for 30 seconds at 300 rpm 10. Pack and store at 4°C

[0177] The fermentation time was approximately 3 hours 25 minutes for all trials. The color of the cheeses is entirely satisfactory.

[0178] The cheeses of the invention exhibited an improved taste compared to those prepared from the commercial protein. Among the trials, only cheese 2 had a texture close to that of a commercial spreadable cheese, the other two being slightly more liquid and less gelatinous.

[0179] Yogurt without texturizer

[0180] Preparation

[0181] The yogurt was made using the recipe below:

[0182] [Tables8] Ingredient % Demineralized water 88.9 Pea protein from Example 1 4.3 Sunflower oil 2.6 Cane sugar 4.2 Ferments qs

[0183] The pea protein of the invention is evaluated as well as the commercial pea protein NUTRALYS® S85F (ROQUETTE® Frères) also.

[0184] The following protocol is applied: 1. Heat the water to 55°C 2. Add the pea protein while stirring moderately (480 rpm) and hydrate for 30 minutes. 3. Add the cane sugar, mix for 5 minutes at the same stirring speed. 4. Add the sunflower oil, mix for 5 minutes at 1800 revolutions per minute 5. Place the mixture in a high-pressure homogenizer of the NIRO PANDA type heated to 60°C (first stage 105 bar, second stage 45 bar (upstream) at 150 bar 6. Pasteurization at 95°C for 10 minutes while agitating at 800 revolutions per minute 7. Cool to 42°C and add the lactic ferments 8. Maintain at 42°C until the pH reaches 4.6 9. Passage through an IKA Magic Lab smoothing machine equipped with 4M and 2G modules 10. Pack and store at 4°C.

[0185] The yogurt without texturizer of the invention has a soft or even liquid texture. It appears creamier and more coating than yogurt without texturizer made from commercial protein.

[0186] It is quite possible to add a conventional texturizing agent in order to improve the texture and make the yogurt more gelled than creamy.

[0187] Emulsified vegetable sausage

[0188] A model of a vegetable sausage is made following the following recipe:

[0189] [Tables9] Ingredient % Water 31.5 Crushed Ice 25.2 Pea Protein (Example 1) 14.8 Wheat Gluten 3.0 Egg White 1.5 Methylcellulose 1 Sunflower Oil 16.3 Potato Starch 5.9 Salt 0.8

[0190] The pea protein of the invention is tested in this model.

[0191] Approximately 1.5 kg of emulsified sausage model is prepared by the following process:

[0192] In a Stephan mixer cooled to 4°C and fitted with emulsion blades, disperse the crushed ice in water, mix at 750 rpm, place under vacuum, and increase the speed to 1500 rpm.

[0193] Gradually add the oil and methylcellulose and then mix under vacuum for 5 minutes at the same speed.

[0194] Add the protein and continue mixing for 5 minutes at the same speed

[0195] Add the remaining ingredients and stir at the same speed for 5 minutes

[0196] Place 140 g of the mixture into metal cans and seal

[0197] Heat for 1 hour at 100°C (70% relative humidity)

[0198] Cool in cold water

[0199] Freeze

[0200] For tasting, the preserves are warmed in hot water (100°C for 20 minutes).

[0201] The texture of the sausages of the invention is excellent and does not have a marked taste, demonstrating that the protein of the invention can be advantageously used in this application.

[0202] Evaluation of pea protein by wet extrusion

[0203] A mixture of powders is made and consists of 3% potato starch, 5% ROQUETTE® I50M pea fiber and 92% pea protein, the proportions being given by weight.

[0204] The pea proteins tested are those of example 1, example 2 and the commercial pea protein NUTRALYS® F85M.

[0205] This mixture is introduced by gravity into a LEISTRITZ ZSE 27MAXX extruder from the LEISTRITZ company.

[0206] The mixture is introduced at a regulated flow rate of approximately 13.3 kg / h. Approximately 15.3 kg / h of water is also introduced. The humidity in the extruder is approximately 56%.

[0207] The wet extrusion tests are carried out on this extruder equipped with a thermoregulated die, model FDK750 of the Coperion brand, comprising two modules of length 80 cm and of passage section 50 mm x 15 mm, the 2nd module of which is thermoregulated at 30°C; The extrusion screw is rotated at a speed of 350 rpm and sends the mixture into the die.

[0208] The temperature profile of the extruder, equipped with 15 heatable barrels, is detailed below:

[0209] [TableauxlO] Z15 Z14 Z13 Z12 Zll Z10 Z9 Z8 Z7 Z6 Z5 Z4 Z3 Z2 ZI T°C profile 120 120 130 150 150 130 100 90 80 60 60 60 35 35

[0210] The textured protein thus produced is cut at the exit of the die into 10 cm strips.

[0211] For the 3 tests, the extrusion parameters are reported below:

[0212] [Tables 11] Pea protein Example 1 Example 2 NUTRALYS® F85M Tenderness (%) 10 12 10 Pressure (bar) 16 14 11 Matter temperature (°C) 97 118 115 (SME (Wh / kg) 33 35 30

[0213] Observation of the bands

[0214] Regarding the test performed using the protein from Example 2, the resulting HME bands exhibit excellent fibration. These bands contain numerous fine fibers and also demonstrate good elasticity.

[0215] With regard to the bands obtained from the protein of Example 1, the bands exhibit less fibration than those of Example 2. Under the preparation conditions of Example 2, the HME bands obtained from the commercial protein also exhibit less fibration than those of Example 2.

Claims

Demands

1. A process for manufacturing pea protein comprising the following steps: a) introducing peas or ground peas into an aqueous solution at a temperature between 65°C and 90°C to obtain a water-pea suspension or a water-ground pea suspension; b) heat-treating the suspension obtained in step a) at a temperature between 40°C and 65°C for 1 to 10 min; c) in the case of a water-pea suspension, wet-grinding the water-pea suspension obtained in step b) to obtain an aqueous suspension of ground peas; d) extracting a protein fraction by solid-liquid separation of the aqueous pea suspension obtained in step b) or c); e) optionally adjusting said protein fraction obtained in step d) to a pH between 2.0 and 8.0, for example between 4.5 and 5.7);f) heat treatment of the protein fraction obtained in step e) at a temperature of 65 to 90°C for a duration of 1 to 120 seconds to form a suspension of coagulated pea proteins; g) solid-liquid separation of the suspension of coagulated proteins obtained in step f) to form the pea protein.

2. The method according to claim 1 characterized in that the extraction step d) is preceded by a cooling step d0) of the suspension is cooled to a temperature below 15°C, preferably to a temperature of 4 to 14°C, for example 10 to 12°C.

3. The method according to claim 2 characterized in that the cooling step dO) is carried out by passing the aqueous suspension of crushed peas through a heat exchanger.

4. A process according to any one of the preceding claims characterized in that it comprises, following the heat treatment step f), a cooling step fl) by rapid cooling of the coagulated protein suspension.

5. A method according to any one of the preceding claims characterized in that it comprises a step of adjusting the pH of the pea protein to a pH between 6 and 7.5, preferably between 6.5 and 7.

5.

6. A method according to any one of the preceding claims, characterized in that it comprises an additional heat treatment step of the pea protein.

7. A method according to any one of the preceding claims characterized in that it comprises a step of shearing the pea protein, for example by passing it through a high-pressure pump.

8. A process according to any one of claims 1 to 6 characterized in that it comprises a step of homogenizing the pea protein.

9. A process according to any one of the preceding claims characterized in that it comprises a step of drying the pea protein.

10. A process according to any one of the preceding claims characterized in that the pH of the aqueous solution in step a) is adjusted between 8 and 10.

11. A process according to any one of the preceding claims characterized in that the duration of the heat treatment of the protein fraction is between 1 and 45 seconds, most preferably between 1 and 10 seconds.

12. A process according to any one of the preceding claims characterized in that the ground peas of step a) are obtained by dry grinding.

13. A process according to any one of the preceding claims characterized in that a pea starch-rich fraction and / or a pea fibre-rich fraction is recovered from the insoluble part obtained from the solid-liquid separation step d).

14. Pea protein capable of being obtained by the process according to any one of the preceding claims, characterized in that the pea protein is not enzymatically modified by a glutaminase.

15. Pea protein according to claim 14 characterized in that at least one of its first three CATA descriptors determined according to ISO 5492:2008(fr), 4.23 is a milk descriptor.

16. Use of pea protein according to any one of claims 14 or 15 for the manufacture of food or beverage products, in particular plant-based alternatives to milk.