Process for transforming at least one raw material into at least one concentrate and / or isolate, corresponding installation and applications

Abstract

The invention relates to a process for transforming at least one raw material into at least one concentrate and / or an isolate: grinding the raw material into a first flour, and processing the first flour. According to the invention, before the step of processing the first flour, the process includes a pre-conditioning step comprising a phase for adjusting the moisture content of the first flour. This pre-conditioning step is followed by a heat treatment step of the first flour at the adjusted moisture content. This heat treatment is carried out by heating the first flour at the adjusted moisture content in a reactor comprising means for conveying the first flour at the adjusted moisture content between at least one inlet of the reactor and at least one outlet of the reactor, such that the first flour at the adjusted moisture content is heated while being moved between the inlet and outlet of the reactor. (Figure from the abstract: Fig. 1)

Description

Title of the invention: Process for transforming at least one raw material into at least one concentrate and / or isolate, corresponding installation and applications

[0001] The present invention relates to a process for transforming at least one raw material into at least one concentrate and / or an isolate.

[0002] BACKGROUND OF THE INVENTION

[0003] Nowadays, plant proteins are becoming increasingly attractive as alternatives to animal proteins.

[0004] Among all the plant proteins available on the market, protein concentrates are particularly interesting products because they are manufactured by dry processing methods with a moderate environmental impact (Vogelsang-o'Dwyer, M., Petersen, IL, Joehnke, MS, Sorensen, JC, Bez, J-, Detzel, A., Busch, M., Krueger, M., Mahony, JAO, Arendt, EK, & Zannini, E. (2020). Comparison of Faba Bean Protein Ingredients Environmental Performance. Foods, 9, 322).

[0005] Dry processing methods consist of treating a plant raw material to separate the protein bodies from the starch, the starch generally (but not necessarily) having particles of a larger diameter than the protein bodies. For example, in the case of legumes, dry processing methods consist of separating the protein bodies, whose particles have a diameter of less than 10 micrometers (pm), from the starch, whose particles generally (but not necessarily) have a larger diameter (and in particular greater than 10 pm) (* Weber, E., & Neumann, D. (1980). Protein bodies, storage organelles in plant seeds. Biochemie Und Physiologie Der Pflanzen, 175(4), 279-306. https: / / doi.org / 10.1016 / s0015-3796(80)80070-9, *Pelgrom, PJM, Boom, RM, & Schutyser, MA L (2015). Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes. Food and Bioprocess Technology, 8(7), 1495-1502. https: / / doi.org / 10.1007 / sll947-015-1513-0).

[0006] To better separate the protein particles from the starch, the plant-based raw material is usually ground into fine particles with a diameter of a few microns (for example, an average diameter of less than 40 pm). The particles are then sorted according to their size, density, and / or electrostatic behavior using technologies such as air separation (also called turboseparation) and / or electrostatic separation. This generally yields two final products: 1) protein concentrate also called fine fraction and 2) starch concentrate also called heavy fraction.

[0007] Unfortunately, despite a satisfactory chemical composition, the protein concentrate generally has a particular taste, notably bitter and astringent, which tends to displease the consumer (Price, KR, Griffiths, NM, Curl, CL, & Fenwick, GR (1985). Undesirable sensory properties of the dried pea (Pisum sativum). The role of saponins. Food Chemistry, 17(2), 105-115. https: / / doi.org / 10.1016 / 0308-8146(85)90079-2). This drawback is accentuated for certain raw materials such as yellow peas.

[0008] To overcome this drawback, it is known to treat the protein concentrate as part of a post-treatment by a complex process of bringing the protein concentrate into contact with steam, cooling the resulting agglomerate and reconditioning it in powder form.

[0009] It is therefore understood that in order to obtain a protein concentrate with an "improved taste", many post-processing steps are necessary, which greatly increases the cost of production and its environmental impact.

[0010] In order to avoid the processing of the protein concentrate, it was also envisaged to directly process the initial plant raw material (Kaysi, Y., & Melcion, JP (1992). Technological treatments of protein crops for monogastric animals: examples of application to broad bean seed. Productions Animales, 5(1), 3-17. https: / / hal.archives-ouvertes.fr / hal-00895959 / document).

[0011] For example, the initial plant raw material is in the form of seeds which are initially roasted, toasted, etc.

[0012] This results in a change in the taste of the initial plant material due to the Maillard reaction. The seeds then take on more pleasant notes of biscuit, hazelnut, caramel, etc. Consequently, there is no actual removal of bitterness, but only a masking of the structure by other notes.

[0013] Moreover, because the center of the seeds is less treated than the outside of the seeds, when the seeds are ground to form the concentrate, this heterogeneity will be preserved: the protein concentrate thus contains bitter areas and areas where the bitterness is masked by other notes.

[0014] Steaming the seeds was also considered. However, in order for the steam to reach the center of the seeds and avoid the aforementioned inconsistent taste, the seeds must be subjected to very high-temperature steam and / or for a very long contact time, which can cook their outer layers. This gelatinizes the starch in the seeds, reducing the efficiency of the process of transforming the seeds into a concentrate.

[0015] SUBJECT OF THE INVENTION

[0016] One object of the invention is to propose a transformation process allowing to thermally treat a raw material in a more optimized way to obtain a concentrate and / or an isolate exhibiting good organoleptic properties. Summary of the invention

[0017] With a view to at least partially achieving this goal, a process is proposed for transforming at least one raw material into at least one concentrate and / or an isolate, the process comprising at least the steps of: - If the initial raw material is not already a first flour, grind the raw material into a first flour. - Process the first flour by: • Micronization of the first flour into a second flour finer than the first flour and extraction, from the second flour, of at least one concentrate, and / or • Suspending the first flour to extract at least one isolate.

[0018] According to the invention, before the step of working the first flour, the process includes a preconditioning step of the first flour, the preconditioning step comprising a phase of adjusting the moisture content of the first flour, said preconditioning step being followed by a heat treatment step of the first flour at the adjusted moisture content, which is carried out by heating the first flour at the adjusted moisture content in a reactor comprising means for conveying the first flour at the adjusted moisture content between at least one inlet of the reactor and at least one outlet of the reactor so that the first flour at the adjusted moisture content is heated while being moved between the inlet and the outlet of the reactor.

[0019] The invention proves particularly effective in that it thermally treats the raw material in the form of flour, i.e. a product with a small particle size: this promotes the thermal treatment of the raw material and greatly limits the heterogeneity of thermal treatment within the raw material.

[0020] Furthermore, heating the first flour, the moisture content of which has been adjusted, will cause the water present in said first flour to evaporate, naturally producing steam which will further improve the processing of said first flour. The steam is thus generated directly inside the reactor, by the first flour itself.

[0021] Advantageously, the heat treatment of the first flour by heating allows the concentrate and / or isolate in question to have a taste with improved organoleptic properties.

[0022] By improvement of organoleptic properties, it is understood that the concentrate / isolate obtained has organoleptic attributes such as taste) that are more acceptable to the consumer and in particular a less bitter, less astringent taste ... We can therefore, in a simplified way, speak of "debittered concentrate" or "debittered isolate" even if the invention does not only act on the bitterness of the product (thus the established English term is more generalized since we speak of "clean concentrate" or "clean isolate").

[0023] Moreover, by ensuring through the pre-conditioning step that the first flour is neither too dry nor too wet, the steam released by the first flour itself is sufficiently large so that the process can do without, if desired, a dedicated steam production unit.

[0024] This limits the formation of agglomerates of the first flour in the reactor which would inevitably have appeared if a dedicated steam protection unit had been used and which could cover the inside of the reactor and clog or damage it.

[0025] Similarly, at the outlet of the thermal reactor, the first flour retains a powdery form and therefore does not form an agglomerate that needs to be reconditioned into flour.

[0026] By "moisture content", we mean the number of parts by weight of water per 100 parts by weight of a flour (i.e. a flour with a moisture content of 2% is therefore a flour comprising 2 parts by weight of water per 100 parts by weight of flour).

[0027] Advantageously, by thermally treating the first flour, it is thus possible to treat both the protein corpuscles and the starch of the first flour so as to be able to produce (if desired) simultaneously protein and starch concentrates with improved organoleptic properties.

[0028] Furthermore, the invention proves to be relatively energy-efficient. The inventors have thus been able to observe that the invention can save more than twice the energy expended to transform a raw material into a concentrate and / or an isolate with improved organoleptic properties compared to a prior art process.

[0029] The invention advantageously makes it possible not to modify the particle size distribution of the concentrate obtained (if desired) with respect to existing concentrates produced by prior art processes.

[0030] The invention can be implemented for multiple applications and in particular for the production of protein concentrate with organoleptic properties and / or the production of starch concentrate with improved organoleptic properties and / or the production of isolate (in particular protein isolate) with improved organoleptic properties.

[0031] The invention cleverly makes it possible to improve the quality of the concentrate and / or of the isolate obtained in particular by reducing the microbial load of the first flour and / or by decreasing its anti-nutritional properties.

[0032] Advantageously, the invention also makes it possible to retain the functionalities of protein concentrates, starch concentrates and isolates (in particular protein isolate) such as, for example, one or more functionalities chosen from foaming, gelling, emulsifying properties, solubility, water retention capacity, oil retention capacity, etc.

[0033] For the present application, "raw material" means either a single raw material or a mixture of raw materials - hereafter we will only refer to "raw material" to facilitate reading the description, but what follows applies of course to a "mixture of raw materials".

[0034] For the purposes of this application, "raw material" preferably means a raw material from which the concentrate and / or isolate obtained will be for food use.

[0035] For the purposes of this application, "raw material" preferably means any substance or product, including flavorings, food additives and food enzymes, or any constituent of a compound raw material, used in the manufacture or preparation of a foodstuff and still present in the finished product, possibly in a modified form.

[0036] For the purposes of this application, "raw material" preferably means a raw material from which: - a protein-enriched concentrate and / or a starch-enriched concentrate can be produced by dry processing; and / or - a protein-enriched isolate can be produced by wet processing.

[0037] For the purposes of this application, “raw material” preferably means a solid product.

[0038] The term "raw material" preferably means a raw material of plant origin such as: - A legume (peas, soybeans, broad beans, lentils, kidney beans, chickpeas, lupins, etc...), - A cereal (wheat, buckwheat, oats, barley, corn, rice, etc.), - Oilcake (solid residue from the extraction of oil from seeds and / or oilseeds such as sunflower seeds, rapeseed, soybeans, oilseed flaxseed, etc...), - Flour (made from cereals, seeds, oilseeds, etc.), - An industrial or agricultural by-product (malt, bran, spent grain, straw, brewery waste, etc.), - An alga, - Etc.

[0039] For the purposes of this application, "raw material" may possibly mean one or more insects or an insect-based product.

[0040] For the purposes of this application, "raw material" may possibly mean a yeast extract and / or an extract of industrial microorganisms and / or an extract of one or more microbial cultures.

[0041] For the present application, "raw material" is preferably understood to mean a material already naturally rich in protein and, for example, a material comprising, for 100 parts by weight of material, at least 10 parts by weight of protein and, for example, at least 20 parts by weight of protein.

[0042] Furthermore, it is understood that the first flour is an intermediate (possibly initial) state of the raw material in question and should therefore not be confused with the concentrate and / or isolate. The first flour is not intended to be used as such as food, unlike the concentrate and / or isolate. For the purposes of the invention, the first flour is therefore not a concentrate and / or isolate. Indeed, the ratio by weight of protein particles (or starch, depending on whether one considers the protein concentrate, the starch concentrate, or the protein isolate) to the weight of the first flour is much lower than in the concentrate and / or isolate.

[0043] It should be noted for the purposes of this application that a dry processing method is distinct from a wet processing method. In a wet processing method, the first flour is suspended in a solution to extract an isolate (the protein-enriched portion) without micronization. In a dry processing method, there is no step of suspending the first flour before or after its heat treatment; instead, the first flour is micronized.

[0044] Optionally, the transformation process is a dry transformation process, the raw material then being transformed into at least one concentrate.

[0045] Optionally, the moisture level adjustment phase of the first flour is configured so that the first flour has a moisture level between 5 and 35%, and preferably between 15 and 25%, and preferably between 17 and 22%, before entering the reactor.

[0046] The inventors were able to observe that these intervals of moisture content of the first flour were particularly interesting with regard to the quality of processing of the first flour.

[0047] Optionally, water or an aqueous solution is added to the first flour during the moisture content adjustment phase.

[0048] It is clear that this involves adding water or an aqueous solution to increase the moisture content of the first flour, but in no way does it involve suspending the first flour (the volumes involved being completely different).

[0049] Optionally, the first flour is micronized after its heat treatment without passing through a cooling device.

[0050] The first flour is thus cooled naturally without the invention requiring a dedicated cooling device.

[0051] The inventors were able to observe that this made it possible to make substantial energy savings (on the order of 85 kilowatt-hours per tonne of raw material processed).

[0052] Optionally the process includes the preliminary step of preparing the first flour before the pre-conditioning step.

[0053] Optionally, the preliminary step includes a phase of dehulling the raw material.

[0054] This contributes to the improvement of the organoleptic properties of the concentrate and / or isolate.

[0055] Optionally the conveying means also form means for heating the first flour.

[0056] Optionally the heating means include a conveying screw which is electrically powered.

[0057] Optionally, the time the first flour remains in the reactor is between 3 and 30 minutes.

[0058] Optionally the temperature inside the reactor is between 120 and 220 degrees Celsius.

[0059] Optionally the first flour exiting the reactor is at a temperature between 25 and 100 degrees Celsius.

[0060] Optionally, the first flour at the beginning of the pre-conditioning step has particles with an average diameter of less than 5 millimeters.

[0061] The invention also relates to an installation for implementing the process as described above, comprising at least: - a pre-conditioning module, and - a heat treatment module, and - a micronization module and / or a suspension module.

[0062] The invention also relates to the use of a concentrate from the process as previously described for the manufacture of a plant-based dairy preparation.

[0063] A plant-based dairy preparation is distinct from an animal-based dairy preparation. A dairy preparation is defined as milk or a milk-based product (cream, butter, yogurt, cheese, etc.).

[0064] It is therefore understood that the process of the invention makes it possible to preserve the functionalities of the raw material since it is even possible to produce a plant-based dairy preparation from a product obtained by the process of the invention.

[0065] Other features and advantages of the invention will become apparent from the following description of particular, non-limiting implementations of the invention. Brief description of the drawings

[0066] The invention will be better understood in the light of the following description with reference to the accompanying figures, among which:

[0067] [Fig-1] Fig. 1 is a diagram illustrating the main steps of a process according to a first implementation of the invention,

[0068] [Fig.2] Fig.2 is a diagram illustrating the main steps of a process according to a second implementation of the invention. DETAILED DESCRIPTION OF THE INVENTION

[0069] A first implementation of the process according to the invention will now be described with reference to [Fig. 1]. This process is implemented by an installation which will be described simultaneously.

[0070] A first step 101 consists of the prior preparation of a raw material. The installation includes for this purpose a raw material preparation module.

[0071] Preferably, the raw material is in the form of divided solids (grains, seeds, powders, granules, pieces, fibers, sheets, sticks, cakes, insects, extracts of microbial cultures, a mixture of one or more of the aforementioned forms, etc.). Otherwise, the first step 101 may include at least one preparatory phase during which the raw material is conditioned in the form of divided solids.

[0072] To this end, the first step 101 may include one or more preparatory phases such as: - at least one raw material cleaning phase, and / or - at least one raw material sorting phase, such as for example a raw material calibration phase (elements forming the raw material with a diameter below and / or above a given threshold are excluded from the rest of the transformation process), and / or - at least one dehulling phase allowing the removal of one or more outer layers of the elements forming the raw material, - Etc.

[0073] The phase(s) indicated above may be combined and implemented in a different order than that indicated. For example, at least one calibration phase may follow at least one sorting phase.

[0074] At least one phase of the dehulling process can, for example, be carried out by abrasion, compression, grinding...

[0075] At least one sorting phase can be implemented by optical sorting, calibration, gravity classification...

[0076] In a second step 102, if the raw material is not already in the form of flour, the raw material is ground into a first coarse flour.

[0077] For this purpose, the installation includes a grinding module which is connected to the raw material preparation module. Said grinding module includes, for example, a mill.

[0078] Optionally, the raw material is ground (or is presented) into a first flour whose particles have an average diameter of less than 5 millimeters and preferably less than 1 millimeter (mm) and preferably less than 500 pm and for example less than 300 pm and for example less than 200 pm.

[0079] Preferably, the raw material is ground (or is presented) into a first flour whose particles also have an average diameter greater than 30 pm and preferably greater than 30 pm (or at least the raw material is ground (or is presented) into a first flour whose number of particles having an average diameter less than 30 pm (preferably 50 pm) is as small as possible).

[0080] This will limit the risk that very small particles (or too many particles) could infiltrate the installation, and in particular its reactor, which will be described below, potentially damaging it. This will also allow the first flour to maintain a high fluidity, ensuring a homogeneous and regular feed to the reactor.

[0081] Furthermore, the process includes a third step 103 of pre-conditioning the flour. This pre-conditioning step 103 comprises one or more phases of pre-conditioning the first flour.

[0082] This pre-conditioning step 103 includes at least one moisture adjustment phase for the first flour. Preferably, the adjustment phase is such that the first flour has a moisture level between 5 and 35% before the start of the fourth step 104, which will be described below. Even more preferably, the adjustment phase is such that the first flour has a moisture level between 15 and 25% before the start of the fourth step 104. Even more preferably, the adjustment phase is such that the first flour has a moisture level between 17 and 22% before the start of the fourth step 104.

[0083] For example, the first flour is moistened (by adding, for example, water or an aqueous solution to the flour) to reach the desired moisture content. Alternatively, the first flour is dried to lower its moisture content.

[0084] Everything will therefore depend on the initial moisture content of the first flour. Indeed, according to the

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[0092] The initial raw material, the first flour, can be more or less moist. The inventors were thus able to efficiently process, thanks to the invention, flours with an initial moisture content between 8 and 14% or between 5 and 12%, as well as first flours with an initial moisture content between 25 and 35% (for example, for a raw material that is a brewery waste). For this purpose, the installation includes at least one pre-conditioning module for the first flour which is connected to the milling module. For example, the pre-conditioning module includes one or more sensors to measure the moisture content of the first flour. For example, the pre-conditioning module includes a mixer. Preferably, the pre-conditioning module includes at least one continuous mixer comprising an inlet and an outlet, the first flour being moved in the continuous mixer between its inlet and outlet while being pre-conditioned to reach the target moisture content: For example, water (or an aqueous solution) is introduced into the continuous mixer (through the same or a different inlet than the one through which the first flour is introduced), and the water is thus mixed with the first flour as it is transferred into the continuous mixer. The continuous mixer can be horizontal or vertical, screw-type or vibratory tube-type, etc. The volume of water introduced into the continuous mixer is determined, for example, based on the readings provided by one or more measuring sensors in the preconditioning module. - For example, the continuous mixer is configured to heat the first batch of flour to dry it. The continuous mixer can be horizontal or vertical, screw or vibratory tube type... The heating of the first batch of flour is determined, for example, based on the results provided by one or more measuring sensors in the preconditioning module. - For example, the continuous mixer can be both capable of moistening the first flour and also capable of heating it so as to be able to adapt to the arrival of a new first flour. The pre-conditioning module can therefore both dry and humidify the product depending on the initial moisture level of the product. The fourth step 104 consists of heat-treating the first flour. For this purpose, the installation includes a heat-treatment module for the first flour which is connected to the pre-conditioning module for the first flour. The heat treatment module includes, for example, a heat treatment reactor. The heat treatment reactor includes a containment comprising at least The reactor includes an inlet and at least one outlet, and means for conveying the first meal between said inlet and outlet. Furthermore, the reactor includes means for heating the containment so that the first meal present in the containment is heated while being moved between the inlet and outlet of the reactor.

[0093] The inlet of the heat treatment reactor is thus connected to the outlet of the pre-conditioning module.

[0094] We can therefore understand the advantage of having a continuous mixer to precondition the first flour in order to ensure a continuous supply to the heat treatment reactor.

[0095] In the present case, the reactor has at least two outlets: at least one outlet for recovering the first treated flour and at least one outlet for evacuating the gas or gases resulting from the thermal treatment of the first flour.

[0096] Indeed, the first flour is intentionally introduced into the chamber with a non-zero moisture content: heating the first flour will generate steam, which will allow the first flour to be treated. The steam is also removed from the chamber, at least via the second outlet.

[0097] For example, the first outlet is arranged in the lower part of the enclosure and the second outlet in the upper part of the enclosure, the first outlet and the second outlet being arranged at the level of a longitudinal end of the enclosure opposite the entrance through which the first flour is introduced.

[0098] The reactor may optionally include means for extracting steam present in the containment via at least the second outlet, such as a fan, a pump...

[0099] Optionally, the time the first flour remains in the enclosure is between 3 and 30 minutes and for example between 5 and 30 minutes and for example between 5 and 15 minutes and for example between 5 and 10 minutes.

[0100] Optionally, the temperature inside the enclosure is between 120 and 220 degrees Celsius and for example between 150 and 200 degrees Celsius and for example between 150 and 180 degrees Celsius.

[0101] It is understood here that this refers to the temperature prevailing inside the enclosure but not to the temperature of the first flour when it is in the enclosure due to heat losses and the transformation of water into vapor.

[0102] Preferably, it is ensured that the temperature of the first flour exiting the reactor is less than 120 degrees Celsius.

[0103] Optionally, the fourth step 104 is implemented so that the first flour exiting the reactor is at a temperature between 25 and 100 degrees Celsius and for example between 40 and 80 degrees Celsius.

[0104] Optionally, the fourth step 104 is implemented so that the first flour exiting the reactor has a moisture content of less than 20% and preferably less than 15% and preferably less than 12%.

[0105] Typically, the heat treatment applied to the product is a heat treatment of 5 to 30 minutes at a reactor temperature of 120 to 220 degrees Celsius for a first flour temperature at the reactor outlet between 25 and 100 degrees Celsius. Optionally, the heat treatment applied to the product is a heat treatment of 5 to 15 minutes at a reactor temperature of 150 to 200 degrees Celsius for a first flour temperature at the reactor outlet between 40 and 80 degrees Celsius.

[0106] Preferably, the conveying means themselves form means for heating the flour (the conveying means being the only means for heating the enclosure or being part of the means for heating the enclosure).

[0107] For example, the conveying means form heating means by electrically supplying said conveying means.

[0108] For example, the conveying means include a screw mounted to rotate within the enclosure around a geometric axis of rotation in order to move the flour between the inlet and outlet of the enclosure, the screw being electrically powered. By Joule heating, the screw releases heat which heats the first flour in contact with the screw, thus facilitating its movement within the enclosure.

[0109] This consequently allows the first flour to be processed.

[0110] The inventors were thus able to observe that the treatment of the first flour was particularly effective with a reactor whose conveying means also formed means of heating the first flour by Joule effect.

[0111] The thermal reactor may, for example, be a reactor such as that described in application WO 2009 / 095564 of one of the present applicants.

[0112] In a fifth step 105, the first flour is then micronized into a second ultrafine flour. The second flour thus consists of fine particles having an average diameter of a few microns (for example, an average diameter of less than 40 pm).

[0113] For this purpose, the installation includes a micronization module. Preferably, the micronization module is directly connected to the heat treatment module and, even more preferably, to the reactor. In this way, the first flour exiting the reactor is directly introduced into the micronization module.

[0114] The invention thus eliminates the need for a dedicated cooling device.

[0115] The micronization module is known per se to be a micronization module based on impact, attrition, pin and / or compression technology.

[0116] The particles at the end of micronization have a very fine average diameter of less than 50 pm and preferably less than 30 pm and preferably less than 10 pm.

[0117] In a sixth step 106, at least one concentrate is extracted from the second flour thus micronized.

[0118] This can classically be achieved by sorting the particles of the second flour according to their size, density and / or electrostatic behavior.

[0119] For this purpose, the installation includes a sorting module connected to the micronization module. The sorting module is based, in a manner known per se, on technologies such as air classification (for example by turbo-separation) and / or electrostatic separation.

[0120] This sixth step 106 allows the protein concentrates to be separated from the starch concentrates and thus the said concentrates to be extracted.

[0121] For the first flour, the ratio of parts by weight of protein corpuscles (respectively starch) to parts by weight of the first flour is for example less than 0.4 whereas the ratio of parts by weight of protein corpuscles (respectively starch) to parts by weight of the protein concentrate (respectively starch concentrate) is usually greater than 0.5.

[0122] The process thus described makes it possible to produce concentrates with improved organoleptic properties in a simple and relatively energy-efficient manner.

[0123] In particular, the process makes it possible to eliminate, or at least to strongly remove, organoleptic notes perceived negatively by consumers (bitterness, astringency ...) by a heat treatment carried out directly within the particles forming the first flour.

[0124] In addition, the heat treatment on the first flour allows for a more homogeneous treatment of the raw material.

[0125] It is also noted that the process thus described cleverly makes it possible to simultaneously produce a protein concentrate with improved organoleptic properties but also a starch concentrate with improved organoleptic properties (since the starch particles were also treated during the fourth step 104 given that they were present in the first flour).

[0126] Furthermore, the process according to the first implementation described makes it possible to do without a dedicated steam production unit (which would inject steam into the enclosure) thanks to the pre-conditioning step of the first flour ensuring that the first flour will be neither too wet nor not wet enough to directly produce steam itself within the enclosure.

[0127] Furthermore, the process according to the first embodiment described allows the micronization module to be connected directly to the heat treatment module without an intermediate cooling device. The flour is naturally cooled during the micronization and sorting stages.

[0128] The fact that the first flour exiting the reactor is at a reasonable temperature It also facilitates this direct connection between the micronization module and the heat treatment module.

[0129] The installation thus proves to be relatively energy efficient.

[0130] A second implementation will now be described with reference to [Fig.2].

[0131] The second embodiment is identical to the first embodiment except that the process includes an additional step 104' inserted between the fourth heat treatment step 104 and the fifth micronization step 105. The additional step 104' consists of actively cooling the first flour after its heat treatment before micronization. "Active" means that the installation includes a specific module that cools the first flour more rapidly than natural cooling, particularly through contact with air.

[0132] Apart from this cooling step, the second implementation is identical to the first.

[0133] An example of an application will now be described. The example concerns the transformation of peas into a protein concentrate with a neutral taste.

[0134] Peas are processed according to the following steps of a particular embodiment of the invention:

[0135] 1°) preparation of peas for example by hulling (and sorting (for example by sorting optics and gravity classification),

[0136] 2°) grinding the peas thus prepared into a first flour containing particles with an average diameter of 300 pm,

[0137] 3°) pre-conditioning of the first flour so that said first flour exhibits a moisture content of 20% upon exiting the pre-conditioning process.

[0138] 4°) heat treatment of the first flour in a treatment reactor thermal chamber in which the chamber is heated to 180 degrees Celsius, the first batch of flour remaining in the chamber for 10 minutes.

[0139] 5°) micronization of the first flour into a second, finer flour,

[0140] 6°) sorting of particles resulting from micronization (for example by turbo-aspiration) to obtain a protein concentrate with particles whose average diameter is between 8 and 10 pm.

[0141] Another example of application will now be described. A protein concentrate obtained according to a particular embodiment of the invention is used for the manufacture of a plant-based dairy preparation.

[0142] Another example of application will now be described. A starch concentrate obtained according to a particular embodiment of the invention is used for the manufacture of a pre-gel.

[0143] The inventors were indeed able to observe that the invention not only allowed to improve the organoleptic properties of starch while preserving (see improver) its gelling power. The production of pre-gels from a starch concentrate obtained by a particular implementation of the invention is thus made easier.

[0144] The invention is not limited to the implementations described, but on the contrary encompasses any variant reproducing, with equivalent means, the essential characteristics stated above.

[0145] In particular the heat treatment reactor may be different from what has been described.

[0146] For example, the reactor may (in addition to the fact that the conveying means constitute heating means, or instead of the fact that the conveying means constitute heating means, in which case the conveying means do not constitute heating means) also include one or more heating elements internal or external to the containment, as proposed in PCT / EP2020 / 067397 application by one of the present applicants. If the conveying means constitute heating means, this may be achieved by means other than direct powering the screw (conductive throughout its mass and electrically powered), for example, by incorporating one or more heating elements into the screw. The conveying means may both be heating means by virtue of being made of an electrically conductive material throughout its mass and simultaneously incorporate heating elements.

[0147] The reactor may be arranged horizontally and / or vertically and / or obliquely.

[0148] Although the preconditioning module and the heat treatment module are separate here, the preconditioning module may be incorporated into the heat treatment module. For example, the reactor may be configured to allow the introduction of water or an aqueous solution into the chamber (through a different or identical inlet to the one through which the flour is introduced) so as to moisten the first flour directly at the reactor inlet, and / or the reactor may be configured so that the flour is dried within the reactor before being heat-treated. The preconditioning and heat treatment steps of the first flour will thus be simultaneous or nearly simultaneous and, in all cases, carried out within the same reactor.

[0149] Although here the first flour is moistened with water, the flour may be moistened with an aqueous solution. For example, the first flour may be moistened with ozonated water.

[0150] The micronization and concentrate extraction steps can be carried out within the same module instead of two as previously indicated.

[0151] Other steps than those described may be implemented by The invention. The invention may thus include a step of intensively manipulating the raw material, the first flour and / or the concentrate, for example, to modify the final flavor of the concentrate. Optionally, the raw material may be roasted, toasted, charred, etc., to give it a particular taste of biscuit, caramel, hazelnut, etc. Because the invention subsequently relates to a heat treatment step acting on the organoleptic properties of the raw material, this intensive manipulation step will not need to heat the raw material to a high temperature as in the prior art, so as to limit the gelling of the raw material. The invention may also include a step of mixing the raw material, the first flour and / or the concentrate with another component such as water, an additional flour to balance the amino acid profile of the mixture of raw material and additional flour.For example, the concentrate can be mixed with water to obtain a more refined final product; for example, to 100 parts by weight of concentrate, add between 8 and 12 parts by weight of water, or for example, 7 parts by weight of water.

[0152] Although the final products obtained here are concentrates, the process may include steps different from those described after the fourth heat treatment step or the fourth bis cooling step to transform the first flour differently in order to obtain one or more isolates. For example, after heat treatment (and possible cooling), the first flour may be suspended in order to extract a starch isolate and / or a protein isolate.

Claims

Demands

1. A process for transforming at least one raw material into at least one concentrate and / or one isolate, the process comprising at least the steps of: - If the initial raw material is not already a first flour, grinding the raw material into a first flour, - Processing the first flour by: • Micronizing the first flour into a second flour finer than the first flour and extracting, from the second flour, at least one concentrate, and / or • Suspending the first flour to extract at least one isolate, the process being characterized in that, before the step of processing the first flour, the process comprises a pre-conditioning step of the first flour, the pre-conditioning step comprising a phase of adjusting the moisture content of the first flour, said pre-conditioning step being followed by a heat treatment step,of the first flour with the adjusted moisture content, which is carried out by heating the first flour with the adjusted moisture content in a reactor comprising means for conveying the first flour with the adjusted moisture content between at least one inlet of the reactor and at least one outlet of the reactor such that the first flour with the adjusted moisture content is heated while being moved between the inlet and the outlet of the reactor.

2. A process according to claim 1, wherein the transformation process is a dry transformation process, the raw material then being transformed into at least one concentrate.

3. A process according to any one of claims 1 to 2, wherein the first flour is micronized after its heat treatment without passing through a cooling device.

4. A method according to any one of claims 1 or 3, wherein the moisture content adjustment phase of the first flour is configured so that the first flour has a moisture content between 5 and 35% by weight.

5. A method according to any one of claims 1 to 4, wherein water or an aqueous solution is added to the first flour during the moisture content adjustment phase.

6. A process according to any one of the preceding claims, wherein the process includes the preliminary step of preparing the first flour before the pre-conditioning step.

7. A process according to claim 6, wherein the preliminary step comprises a phase of dehulling the raw material.

8. A method according to any one of claims 1 to 7, wherein the conveying means also form means for heating the first flour.

9. Method according to claim 8, wherein the heating means comprise a conveying screw which is electrically powered.

10. A method according to any one of the preceding claims, wherein the time of presence of the first flour in the reactor is between 3 and 30 minutes.

11. A method according to any one of the preceding claims, wherein the temperature inside the reactor is between 120 and 220 degrees Celsius.

12. A process according to any one of the preceding claims, wherein the first flour exiting the reactor is at a temperature between 25 and 100 degrees Celsius.

13. A process according to any one of the preceding claims, wherein the first flour at the beginning of the pre-conditioning step has particles having an average diameter of less than 5 millimeters.

14. Installation for carrying out the process according to any one of claims 1 to 13, comprising at least: - a pre-conditioning module including at least one mixer, and - a heat treatment module, and - a micronization module and / or a suspension module.

15. Use of a concentrate from the process according to any one of claims 1 to 13 for the manufacture of a plant-based dairy preparation.

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