Process for treating plants and / or raw food materials

Abstract

The present invention relates to a process for treating plants and / or raw food materials, such as legume raw materials, without denaturing the proteins of the plants and / or raw food materials. The method includes a steam stripping step carried out under high vacuum. The present invention further relates to a system for carrying out the method as well as products obtained therefrom.

Description

[Technical field]

[0001] The present invention relates to a process for treating at least a part of a plant and / or a raw food material. [Background technology]

[0002] Protein represents a fundamental part of the diet. With the development of new types of diets such as vegetarianism, veganism, and / or flexitarianism, a surge in new products containing plant-based proteins, especially legumes such as peas, can be observed. According to Innova Market Insights (DuivenTheNetherlands), the number of new products claiming to be "plant-based" in the United States rose from 94 in 2012 to 320 in 2016. Mintel, in its "Food and drink trends 2017" report, stated that this year the food and beverage industry will welcome more products highlighting plants as an ingredient, serving as a way to meet consumers' health and wellness concerns.

[0003] The success of a plant protein-based product depends on several criteria, including taste, palatability, and undenatured protein content.

[0004] Legume materials are attractive as alternative protein sources to replace soy products in foods and beverages. However, legume materials are often undesirable for use in food products due to their undesirable flavor. For example, pea flour obtained by dry milling peas contains a pea flavor and bitter taste. As a result, when the pea flour is used in food products, the flavor and bitter taste of raw peas are transferred to these products.

[0005] In order to optimize the palatability and taste of plant protein-based products, various treatment and / or extraction processes have been developed to avoid off-flavors of plant proteins in the products. Two main examples of suitable processes for extracting protein isolates and concentrates are the "wet method" and the "dry method", which are detailed below for pea protein.

[0006] Wet methods for extracting pea proteins are particularly suitable for obtaining protein isolates containing about 70% to 80% protein. Said wet methods refer to alkaline extraction and acid precipitation or ultrafiltration. The final step of the method involves drying the protein isolate through an air dryer at air temperatures ranging up to 150°C. In these wet methods, exposure to acidic and alkaline media and to heat has an unfavourable effect on the quality of the proteins extracted from peas. Protein functions such as emulsifying properties, water solubility, dispersing properties, gelling properties, foaming properties and ability to bind water and / or fats can be affected by such processing steps. As a result of the loss of protein quality by these methods, it may be necessary to modify the obtained protein composition and impart the desired properties, using complex techniques such as, for example, enzymatic hydrolysis.

[0007] Pea protein concentrates can be obtained by using the drying route, i.e. air classification, but this process further limits food application since they typically contain much higher levels of antinutritional factors, which makes the final product unpalatable for most consumers.

[0008] According to the Canadian International Grains Institute (Cigi) (Winnipeg, Man.), heat treatment before milling can reduce off-flavors in legumes such as yellow peas, white beans, and fava beans that are processed as ingredients in commercial food products.

[0009] International Patent Application WO2019 / 006286 discloses a method of processing a raw pea composition to reduce non-volatile flavor components, comprising steam cooking a raw pea slurry to form a cooked pea slurry and drying the cooked pea slurry to form a processed pea composition, wherein the amount of non-volatile flavor components associated with proteins having a molecular weight of about 25 kDa or more in the processed composition is less than the amount of non-volatile flavor components in the raw material. Cooking by this process is typically jet cooking with steam at a pressure of at least 5 psi (about 344 mbar) and a temperature of at least 150°F (about 65.5°C). Such heat and pressure conditions do not allow all the properties of the proteins extracted from the raw pea composition to be maintained.

[0010] Furthermore, existing processes for reducing undesirable off-flavor components from plant-derived raw materials generally do not allow for the recovery, further processing and / or use of the extracted off-flavor components.

[0011] Finally, conventional protein isolate manufacturing processes generate large amounts of effluent and waste products and exhibit high energy consumption.

[0012] Thus, there remains a need to develop new treatment processes for plant-derived materials, such as raw plant material derived from plants, that allow the reduction and / or elimination of undesirable off-flavor compounds while maintaining the full functionality of the proteins contained therein. Advantageously, such a process must of course further allow the recovery of the extracted off-flavor components and their processing and / or use. Moreover, advantageously, such a process must of course also be frugal in terms of solvents, waste liquids, and / or energy consumption, so as to allow a more economical and environmentally friendly implementation of the treatment process. Summary of the Invention

[0013] The present invention relates to a process for deodorizing legume raw materials containing starch, protein and off-flavor compounds without denaturing the proteins, comprising the steps of: i. contacting the legume raw material with an aqueous solution at a temperature ranging from about 5° C. to about 40° C. to obtain a hydrated legume material; ii. blanching the hydrated plant and / or raw food material by heating the hydrated legume material at a temperature comprised between 60° C. and 121° C. for a period of time ranging from about 1 second to about 30 seconds, thereby blanching the hydrated legume material; iii. rapidly cooling the blanched legume raw material by applying a high vacuum, while stirring, exhibiting an absolute atmospheric pressure of about 123 mbar or less, about 100 mbar or less, about 50 mbar or less, preferably about 35 mbar or less, more preferably 15 mbar or less, even more preferably about 5 mbar or less, thereby protecting the legume from protein denaturation; iv. steam stripping (as described in the cooling step) under high vacuum by blending the cooled legume material by injecting water vapor having a temperature in the range of about 30° C. to about 50° C., thereby removing off-flavor compounds; v. drying the legume material by removing the injected water vapor containing the off-flavor compounds to obtain a dried and deodorized legume material;

[0014] The process may further comprise at least one step vi) of hydrating the dried and deodorized legume material of step v) and subjecting it to a new cycle of steam stripping and drying according to steps iv) and v).

[0015] In one embodiment, the legume raw material is selected from peas, typically yellow split peas.

[0016] In one embodiment, step i) is carried out by spraying the legume raw material with an aqueous solution.

[0017] In one embodiment, the drying step v) is carried out by condensation, typically using a chiller heat exchanger.

[0018] The process may further comprise milling the deodorized and dried legume raw material into a deodorized legume raw material flour comprising starch and protein. The deodorized legume raw material flour may then be fractionated, typically by air classification milling, into a deodorized protein-rich fraction and a deodorized starch-rich fraction. The deodorized protein-rich fraction may exhibit a mean particle size of about 2 μm.

[0019] The present invention further relates to a product selected from deodorized legume raw materials, deodorized legume flours, or deodorized legume protein-enriched fractions, exhibiting a hexanal content of less than 3 ppb, preferably less than 2 ppb, more preferably less than 1.4 ppb hexanal per dry matter of the product, and exhibiting a nitrogen solubility index that is reduced by no more than 20%, preferably no more than 15%, compared to the nitrogen solubility of the plant and / or raw food material proteins.

[0020] In one embodiment the legume is pea and the pea protein raw material, pea flour or pea protein enriched fraction exhibits a nitrogen solubility index of at least 60%.

[0021] The present invention also relates to a food composition comprising the product described herein above.

[0022] Finally, the invention relates to a system for carrying out the process according to the invention, comprising: - means for hydrating the legume raw material by contacting it with an aqueous solution; - means for rapid boiling the hydrated legume raw material; - a cylindrical vessel presenting a first and a second planar surface and a heated circumferential surface, typically a stirring device; a chamber surrounding a cylindrical vessel provided with means for sealing, at least one pump for applying a high vacuum, exhibiting an absolute atmospheric pressure of -123 mbar or less, 100 mbar or less, 50 mbar or less, preferably 35 mbar or less, more preferably 15 mbar or less, even more preferably 5 mbar or less, and a vacuum inlet configured to apply the high vacuum in the chamber; - means for injecting water vapor into a first plane of the cylindrical vessel; - means for removing the injected water vapor containing the off-odour compounds from the second plane of the cylindrical blending device; Optionally, - means for hydrating the contents of the cylindrical container; and / or - Means for milling raw legume material The present invention relates to a system comprising:

[0023] In one embodiment, the means for hydrating the legume raw material by contacting it with an aqueous solution are selected from at least one sprayer, typically at least one sprayer configured to spray an open weave belt conveyor, and / or at least one water bath; and / or - the heating means for rapidly boiling the hydrated legume raw material is selected from a heated, typically steam jacketed, screw conveyor; and / or - the cylindrical vessel is a blending device, typically a conical blender; and / or - the heated circumferential surface means of the cylindrical blending device is a heated water jacketed circumferential surface; and / or the means for making the chamber airtight is a pneumatic valve, typically a globe type valve; and / or the means for injecting steam in a first plane of the cylindrical blending device is at least one steam nozzle; the means for recovering the injected water vapor containing the off-odor compounds from the second plane of the cylindrical blending device are steam condensation means typically selected from at least one chiller heat exchanger; - The optional means for hydrating the contents of the cylindrical blending device is selected from at least one water sprayer.

[0024] A means for removing the injected water vapor containing the off-flavor compounds may be configured between the second planar surface of the cylindrical blending device and the pump inlet.

[0025] In one embodiment, the system may further comprise at least one of the following: - Means for controlling the temperature, pressure, water flow and steam flow of the system; and / or - Means for filtering the air in the system.

[0026] definition In the present invention, the following terms have the following meanings:

[0027] "About" before a number means plus or minus 10% of the value of that number, preferably plus or minus 5% of the value of that number, and especially plus or minus 1% of the value of that number.

[0028] "Raw food ingredient": refers to any food ingredient that is suitable for use as a food ingredient, either as is or after treatment and / or processing.

[0029] "Leguminous plants" refers to the fruits or seeds of legumes. Non-limiting examples include alfalfa, clover, beans and peas (e.g., adzuki beans, fava beans, bell beans, field beans, horse beans, kidney beans, snap beans, chickpeas, calvance peas, chestnut beans, dwarf peas, garbanzo beans, gram peas, yellow grams, cowpeas, asparagus beans, black eyed peas, black eyed beans, crowder peas, ... peas, snow peas, southern peas, frijoles, guar beans, cluster beans, hyacinth beans, bonavistas, hyacinth beans, lima beans, butter beans, mung beans, dry peas, snow peas, snap peas, chicharo, lentils, lupins, peanuts, pigeon peas, soybeans, tepary beans, and vetch, mesquite, carob, and tamarind. In some preferred embodiments, the legume is pea and the legume flour is pea flour. In highly preferred embodiments, the legume is yellow split pea.

[0030] "Flavor" refers to the properties that can be detected by taste and / or smell.

[0031] "Off-flavor" refers to vapor volatile compounds (SVOCs), which typically exhibit undesirable flavors, such as a bitter taste or the characteristic flavor of raw flour.

[0032] "Off-flavor compounds" refer to molecules that impart an off-flavor to a product. In a preferred embodiment, the off-flavor compounds are non-volatile or vapor-volatile off-flavor compounds. Flavor is a major factor limiting the use of many plant protein ingredients in foods. For example, pulses (the dried edible seeds of certain plants in the legume family) can contain off-flavors such as (but not limited to) beany, oily, earthy, bitter, astringent, etc. It is noted that this is an obstacle to scaling up pulse ingredients into mainstream food applications.

[0033] "Non-volatile flavor compounds" refers to molecules that impart flavor to a product but are not volatile in the sense that they may not be removable by methods such as evaporation at atmospheric pressure. The term applies to both liquids and solids.

[0034] "Food" means crackers, breads (e.g., rye, wheat, oat, potato, white flour, whole wheat products, mixed flour products, breads, twists, buns, rolls, pita, matzo, focaccia, melba toast, zwieback, croutons, soft pretzels, soft and hard breadsticks, heat and serve), toaster pastries, cookies, danishes, croissants, tarts, pie crusts, pastries, muffins, brownies, sheet cakes, doughnuts, snack foods (e.g., pretzels, tortilla chips), and other snack foods (e.g., cookie, cookie, cookie cutter ... , corn chips, potato chips, processed snacks, processed potato crisps, extruded snacks, extruded filled snacks, trail mix, granola, snack mixes, shoestring potatoes), flour, corn meal, polenta, mixes (e.g., cake mix, biscuit mix, brownie mix, bread mix, pancake mix, crepe mix, batter mix, pizza dough), refrigerated dough (e.g., biscuits, bread, breadsticks, croissants, dinner rolls, pizza dough, cookies, danishes , brownies, pie crust), frozen foods (e.g., pie crust, pies, tarts, turnovers, pizza, food pockets, cakes, french fries, hash browns, breaded products such as chicken and fish, breaded vegetables), bagels, breakfast cereals, biscuits, vegetables (e.g., dried, grilled, roasted, broiled, fried, vacuum dried, etc.), taco shells, hash browns, mashed potatoes, toast, grilled sandwiches, flour and corn tortillas, crepes, pancakes, waffles, batter, pizza crust, rice, herbs, spaghetti, "cocoa" refers to any edible product such as chairs, nuts, nut-based foods (e.g., peanut butter, foods containing chopped nuts), fruits (e.g., dried, grilled, roasted, broiled, fried, vacuum dried, baked, jellies, pie fillings, flambéed, raisins), hash browns, alcoholic beverages (e.g., beer and ale), products containing roasted cocoa beans (e.g., cocoa, chocolate, confectionery coatings, hot chocolate, hot chocolate mix, candy bars), and animal foods (e.g., dog food, cat food).

[0035] "Food" also includes beverage(s). Beverage products disclosed herein include ready-to-drink liquid formulations, beverage concentrates, and the like. Beverages include, for example, carbonated and non-carbonated beverages, fountain drinks, frozen ready-to-drink beverages, coffee drinks, tea drinks, dairy drinks, powdered soft drinks, purees, as well as liquid concentrates, flavored waters, enhanced waters, fruit juices and fruit juice flavored beverages, sports drinks, and alcoholic products.

[0036] "Protein content" refers to the relative protein content of a material as determined by AOCS (American Oil Chemists Society) Official Methods Be 4-91 (1997), Aa 5-91 (1997), or Ba 4d-90 (1997), each of which is incorporated herein by reference in its entirety, and is determined as the total nitrogen content of a material sample as ammonia and the protein content as 6.25 times the total nitrogen content of the sample.

[0037] "Steam volatile" in the context of the present invention refers to compounds, such as off-flavor compounds, that can be removed from raw plant material when contacted with high vacuum steam. Removal of steam volatile compounds under high vacuum may include (1) lowering the boiling point of the steam volatile compounds, thereby volatilizing the steam volatile compounds under high vacuum conditions and removing them from the raw plant material, and / or (2) diffusing the steam volatile compounds to the outer surface of the raw plant material, typically using hydrogen bonds formed between the steam and the off-flavor compounds to remove the steam volatile compounds with high vacuum steam. In other words, diffusion occurs due to the inherent humidity or hydration of the legume raw material, creating a path for the SVOCs to diffuse to the surface of the legume. Once the SVOCs reach the surface of the peas, they are removed from the surface of the peas by forming hydrogen bonds with the high vacuum steam. Preferably, removal of steam volatile compounds under high vacuum includes diffusion of the steam volatile compounds (2), as detailed above. It is therefore understood that even if a compound is not strictly volatile under high vacuum conditions, it becomes steam volatile due to the diffusion phenomenon carried out under high vacuum steam conditions. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0038] Treatment process The present invention first relates to a process for treating at least a portion of a plant and / or a raw food material, preferably a legume raw material, comprising a step of steam stripping under high vacuum by blending at least a portion of the plant and / or the raw food material by injecting water steam exhibiting a temperature in the range of about 30°C to about 50°C.

[0039] According to the invention, the steam stripping step aims to remove at least a portion of the off-flavor compounds of the plant and / or raw food material. In a preferred embodiment, the steam stripping step aims to remove substantially all, preferably all, of the off-flavor compounds of the plant and / or raw food material. Removing all of the off-flavor compounds of the plant and / or raw food material means that after the steam stripping step, the amount of off-flavor compounds in the plant and / or raw food material is below the detection limit or human taste perception threshold by conventional suitable analytical techniques, preferably below the human perception threshold. In one embodiment, the analytical technique comprises or consists of an analytical chemistry technique, such as for example gas chromatography coupled to mass spectrometry (GC-MS) or flame ionization detector (GC-FID). In case the human detection threshold is below the analytical detection threshold, the analytical technique may also encompass a sensory evaluation of the plant and / or raw food material by a group of human subjects. Additionally or alternatively, analytical techniques may include gas chromatography combined with olfactometry (GC-O), a technique that integrates the separation of volatile compounds using a gas chromatograph and the detection of odors using an olfactometer (human assessor).

[0040] The plant and / or raw food material may be any plant and / or raw food material that contains at least one off-flavor compound that, if left in the plant and / or raw food material, is liable to alter the odor and / or taste of the plant and / or raw food material.

[0041] In some embodiments, the plant and / or raw food material is a legume raw material, preferably peas, more preferably yellow split peas. Other plant and / or raw food materials that may be processed according to the present invention include, but are not limited to, plant-based flour, milk powder, onion, garlic, avocado oil, fish oil, and marula oil.

[0042] Typically, the plants and / or raw food materials treated according to the invention comprise starch, proteins and off-flavor compounds. Advantageously, the process according to the invention makes it possible to remove the off-flavor compounds that become steam-volatile as defined above under the high vacuum conditions of the process without exposing the plants or raw food materials to high temperatures, thereby keeping the starches and proteins, preferably the proteins, substantially intact.

[0043] As defined above, the off-flavor compounds are vapor-volatile compounds, preferably vapor-volatile under high vacuum conditions according to the present invention. Typically, vapor-volatile compounds can be removed by high vacuum steam, for example by forming hydrogen bonds with the high vacuum steam. In some embodiments, the off-flavor compounds are selected from the group consisting of aldehydes, alcohols, ketones, acids, pyrazines, and sulfur compounds. In some embodiments, the off-flavor compounds are vapor-volatile.

[0044] The high vacuum steam stripping step can be carried out under any conditions suitable for removing at least a portion of the off-flavor compounds. The steam stripping step is carried out under high vacuum of about 123 mbar or less, about 100 mbar or less, about 50 mbar or less, preferably about 35 mbar or less, more preferably 15 mbar or less, even more preferably about 5 mbar or less, for example 1 mbar or less, or less than 0.1 mbar.

[0045] The steam is injected into the reactor, typically a cylindrical vessel, to blend at least a portion of the plant and / or raw food material. According to a first variant, the steam is injected in the form of steam, typically at the high vacuum and temperature conditions of the process defined above. According to a second variant, the steam is injected in the form of liquid water having a temperature of about 30° C. to about 60° C., preferably about 50° C., which is instantly converted into steam when exposed to the high vacuum conditions of the process. The suitable amount and flow rate of the steam depends on several parameters, such as the nature of the plant and / or raw food material, the amount of plant and / or raw material, and / or the volume of the reactor. Preferably, the steam flow rate is comprised between 10 and 1000 kg / h, preferably between 50 and 200 kg / h. In some embodiments, the flow rate of the steam may be about 100 kg / h, for example for a 4 tonne batch.

[0046] The generated steam containing off-flavors may be removed in this steam stripping step. Typically, steam is injected into the plant and / or raw food material to remove off-flavors, and the generated steam containing off-flavors is condensed onto a surface, preferably using a chiller heat exchanger, more preferably at a temperature comprised between about -10°C and 10°C, to condense the steam containing off-flavors.

[0047] The temperature of the water vapor can vary over a wide range. In some embodiments, the water vapor exhibits a temperature in the range of about 30° C. to about 50° C. Preferably, the water vapor exhibits a temperature below about 40° C., more preferably below about 35° C., and typically the water vapor exhibits a temperature in the range of about 30° C. to about 35° C. When carrying out the invention according to the second variant in which the water vapor is injected in the form of liquid water having a temperature of about 30° C. to about 60° C., preferably about 50° C., it is understood that when the water is injected into the high vacuum conditions of the process, it is instantly converted into water vapor and cooled to the above-mentioned water vapor temperature, typically by reaching a saturation temperature at the vacuum conditions in the cylindrical device.

[0048] Thus, according to a preferred embodiment, the process comprises: - steam stripping the plant and / or raw food material, preferably legume raw material, under high vacuum of about 123 mbar or less, about 100 mbar or less, about 50 mbar or less, preferably about 35 mbar or less, more preferably 15 mbar or less, even more preferably about 5 mbar or less, for example 1 mbar or less, or less than 0.1 mbar, comprising injecting water or steam under high vacuum into the plant and / or raw food material, the steam exhibiting a temperature in the range of about 30°C to about 50°C, preferably less than about 40°C, even more preferably less than about 35°C, typically the steam exhibits a temperature in the range of about 30°C to about 35°C; - condensing the water vapor after injection into the plant and / or raw food material, preferably using a chiller heat exchanger, more preferably at a temperature comprised between about -10°C and 10°C, to condense the water vapor containing off-odours.

[0049] The treatment process according to the invention makes it possible to remove off-flavor compounds from plants and / or raw food materials while preserving their protein functionality. In addition, the process according to the invention also allows the recovery of the isolated off-flavor substances. Finally, the process according to the invention is much less demanding in terms of effluent, waste and energy than currently used treatment processes.

[0050] In some embodiments, the treatment process according to the present invention comprises: i. contacting a plant and / or raw food material, preferably a legume raw material, with an aqueous solution at a temperature ranging from about 5° C. to about 40° C. to obtain a hydrated plant and / or raw food material; ii. blanching the hydrated plant and / or raw food material, typically by heating the hydrated legume plant material at a temperature comprised between 60° C. and 121° C. for a period of 1 to 30 seconds, typically comprising: iia) by blanching (rapid heating for enzyme inactivation) the hydrated plant / raw food material by heating at about 121°C for a period ranging from about 1 second to about 5 seconds; or iib) blanching the hydrated plant / raw food material by heating at a temperature comprised between about 60°C and about 75°C for a period ranging from 17 to 30 seconds (to extend enzyme inactivation at moderate temperatures); iii. rapidly cooling the blanched legume raw material by applying a high vacuum, while stirring, representing an absolute atmospheric pressure of about 123 mbar or less, about 100 mbar or less, about 50 mbar or less, preferably about 35 mbar or less, more preferably 15 mbar or less, even more preferably about 5 mbar or less, such as 1 mbar or less, thereby protecting the plant and / or raw food material from protein denaturation; iv. carrying out steam stripping under high vacuum as described in (iii) above by blending the cooled plant and / or raw food material by injecting water steam exhibiting a temperature in the range of about 30°C to about 50°C, thereby removing off-flavor compounds; v. drying the plant and / or raw food material by removing the injected water vapor containing the off-flavor compounds to obtain a dried and deodorized plant and / or raw food material.

[0051] Steps (i) to (v) are preferably carried out in the order recited. Additional further and / or intermediate processing and / or recovery steps may be included before and / or after any of the recited steps of the process according to the invention.

[0052] Step (i) may be carried out by any suitable technique. For example, step (i) may be carried out by spraying the plant and / or raw food material with an aqueous solution or by immersing the plant and / or raw food material in the aqueous solution. In some embodiments, particularly when step (i) is carried out by immersion in an aqueous solution, the aqueous solution used in step (i) has a pH in the range of about 4 to about 5, preferably a pH of about 4.5. The pH range is particularly suitable for most legumes, such as soybeans, yellow split peas, mung beans, cowpeas, or lentils, to minimize protein leaching.

[0053] The duration of step (i) may vary over a wide range, depending inter alia on the plant and / or raw food material, the aqueous solution, and the step temperature. As a rule, the duration of step (i) may be comprised between 30 minutes and 6 hours, preferably between 2 and 5 hours, in particular about 4 hours.

[0054] The temperature in step (i) can likewise vary within a wide range and is comprised between about 5°C and about 40°C, preferably between 5°C and 25°C, in particular between 10°C and 20°C.

[0055] The hydrated plant and / or raw food material obtained in step (i) preferably exhibits a moisture content comprised between about 15 and about 25 w / w%, preferably a moisture content of about 20 w / w%. The skilled person can adjust the various parameters of step (i) to obtain the desired moisture content.

[0056] Step (ii) may be carried out by any suitable technique. Step (ii) aims to disinfect the hydrated plant and / or raw food material and to inactivate enzymes and / or their inhibitors. Enzymes and / or their inhibitors that may be inactivated in step (ii) include enzymes that cause off-flavors, such as lipoxygenases (e.g., LOX-1, LOX-2, and / or LOX-3), which are catalysts for the oxidation of alkenes, lectins, especially fatty acids with the ability to aggregate carbohydrate molecules, and protease inhibitors. If step (ii) is carried out for too long, protein degradation may begin. If step (ii) is not carried out for a sufficient time, enzyme activity, such as LOX activity, may still be present.

[0057] According to a first variant, step (ii) is carried out at a temperature of about 121° C. (variant step iia) for about 1 to about 5 seconds, thereby inactivating the enzymes by rapid heat blanching. According to a second variant, step (iib) is carried out at a temperature comprised between about 60° C. and about 75° C. for about 17 to about 30 seconds, thereby blanching the hydrated material by prolonged enzyme inactivation at moderate temperatures.

[0058] Lipoxygenase (LOX) enzymes have been reported to be responsible for the development of characteristic SVOC off-flavor compounds, such as beany or grassy off-flavors in legume seed products, and for the instability and reversion of extracted oils during storage. In one embodiment, lipoxygenase activity is reduced to less than 100 units, preferably less than 50 units, and more preferably, lipoxygenase activity is undetectable. Any means known in the art for measuring lipoxygenase activity can be applied. For example, samples of plant and / or raw food materials in step (ii) may be blended, diluted to different concentrations with additional water, and incubated with potassium linoleate, an OX substrate. Lipoxygenase activity can therefore be calculated by measuring the variation in optical density over time.

[0059] Step (iii) may be carried out by any suitable technique. High vacuum in step (iii) means a pressure of about 123 mbar or less, about 100 mbar or less, about 50 mbar or less, preferably about 35 mbar or less, more preferably 15 mbar or less, even more preferably about 5 mbar or less, for example 1 mbar or less, or less than 0.1 mbar. The temperature at which the blanched plant and / or raw food material is cooled may be comprised between about 2°C and 10°C. Rapid cooling means that the cooling in step (iii) is carried out in less than 30 minutes, preferably less than 10 minutes, in particular less than 5 minutes. Advantageously, the cooling step (iii) is carried out in less than 1 minute, preferably less than 30 seconds, in particular less than 10 seconds. In one embodiment, the cooling step (iii) is carried out in less than 5 seconds, preferably less than 3 seconds, in particular less than 1 second. The stirring in step (iii) may be carried out by mechanical stirring, for example by a screw, and / or by magnetic stirring. Step (iii) may be carried out in a cylindrical blending device having a first planar surface, a second planar surface, and a circumferential surface that is heated at a temperature in the range of about 35°C to about 50°C.

[0060] When step (iii) is carried out in a cylindrical device as described above, step (iv) may be carried out by injecting water vapour into a first planar surface of the cylindrical device.

[0061] Step (v) may be carried out by any suitable technique. For example, step (v) may be carried out by condensation, typically using a chiller heat exchanger. The temperature of step (v) may vary over a wide range. In some embodiments, the temperature used to condense the steam in step (v) is comprised between about -10°C and 10°C. When step (iii) is carried out in a cylindrical device as described above, the injected water vapor containing the off-flavor compounds may be collected in step (v) from the second plane of the device. After completion of step (v), the pressure may be returned to atmospheric pressure with atmospheric air or nitrogen.

[0062] Each step or group of steps of the process according to the invention may be repeated multiple times as necessary and / or to obtain the desired level of treatment.With regard to drying, the present invention refers to obtaining deodorized plant and / or raw food material, typically having a moisture content of 15 w / w% or less, preferably 10-12 w / w%.

[0063] In some embodiments, the process according to the invention further comprises at least one step (vi) of hydrating the dried and deodorized legume material of step (v), typically by spraying with water, and applying steps (iv') and (v'). Steps (iv') and (v') are identical to steps (iv) and (v), respectively. Steps (iv') and (v') may also be referred to as a new cycle of steps (iv) and (v).

[0064] In some embodiments, the process according to the invention optionally further comprises the step (vii) of milling the deodorized plant and / or raw food material to obtain a flour of the plant and / or raw food material. Preferably, the flour of the plant and / or raw food material obtained in step (vii) comprises starch and protein.

[0065] In some embodiments in which the process of the invention comprises a milling step (vii), the process according to the invention further comprises a step (viii) of fractionating the flour of the deodorized plant and / or raw food material into a deodorized protein-rich fraction and a deodorized starch-rich fraction, said step may be carried out by any suitable fractionation technique, typically air classification milling.

[0066] The protein-rich fraction and the starch-rich fraction can be further used independently for different applications. In some embodiments, the deodorized protein-rich fraction exhibits an average particle size comprised between >0 μm and 50 μm, preferably between 1 μm and 10 μm, in particular about 2 μm.

[0067] In one embodiment, the treatment process of the present invention further comprises, after step (iv), a step of recovering at least one off-flavor component.

[0068] Deodorizing products Another object of the invention is a product obtainable by the treatment process according to the invention. In one embodiment, the product according to the invention is obtainable by the treatment process according to the invention.

[0069] The product according to the invention may be a dried and / or deodorized plant and / or raw food material, preferably as obtained in step (v) of the process according to the invention, a flour of the plant and / or raw food material, preferably as obtained in step (vii) of the process according to the invention, or a deodorized protein-rich fraction, preferably as obtained in step (viii) of the process according to the invention.

[0070] In one embodiment, the deodorized protein-rich fraction is a deodorized protein concentrate exhibiting a protein content in the range of at least 30% by weight, preferably 30% to 70% by weight, more preferably 40% to 70% by weight or less than 40% to 60% by weight, based on dry weight.

[0071] In one embodiment, the deodorized protein-enriched fraction is a deodorized protein isolate exhibiting a protein content of more than 70%, more than 80%, preferably more than 90% or more than 95% by weight on a dry weight basis.

[0072] In one embodiment, the product exhibits a hexanal content of less than 3 ppb (3000 pg / g), preferably less than 2 ppb, and more preferably less than 1.4 ppb hexanal, based on the dry matter (DM) of the product.

[0073] In one embodiment, the product exhibits a hexanal content of less than 50 pg hexanal per gram of dry matter (DM). In one embodiment, the hexanal content is less than 40 pg / g (DM). In one embodiment, the hexanal content is less than 30 pg / g (DM). In one embodiment, the hexanal content is less than 20 pg / g (DM). In one embodiment, the hexanal content is less than 15 pg / g (DM). In one embodiment, the hexanal content is less than 10 pg / g (DM). In one embodiment, the hexanal content is less than 5 pg / g (DM). In one embodiment, the hexanal content is less than 10 pg / g (DM). In one embodiment, the hexanal content is undetectable.

[0074] In one embodiment, the product exhibits a 2-methoxy-3-(1-methylpropyl)pyrazine content of less than 15 pg of 2-methoxy-3-(1-methylpropyl)pyrazine per gram of dry matter (DM). In one embodiment, the 2-methoxy-3-(1-methylpropyl)pyrazine content is less than 10 pg / g (DM). In one embodiment, the 2-methoxy-3-(1-methylpropyl)pyrazine content is less than 8 pg / g (DM). In one embodiment, the 2-methoxy-3-(1-methylpropyl)pyrazine content is less than 7 pg / g (DM). In one embodiment, the 2-methoxy-3-(1-methylpropyl)pyrazine content is less than 5 pg / g (DM). In one embodiment, the 2-methoxy-3-(1-methylpropyl)pyrazine content is undetectable.

[0075] In one embodiment, the product exhibits a 2-methoxy-3-isopropyl-5-methylpyrazine or 2-methoxy-3-isopropyl-6-methylpyrazine content of less than 15 pg of 2-methoxy-3-isopropyl-5-methylpyrazine or 2-methoxy-3-isopropyl-6-methylpyrazine per gram of dry matter (DM). In one embodiment, the 2-methoxy-3-isopropyl-5-methylpyrazine or 2-methoxy-3-isopropyl-6-methylpyrazine content is less than 10 pg / g (DM). In one embodiment, the 2-methoxy-3-isopropyl-5-methylpyrazine or 2-methoxy-3-isopropyl-6-methylpyrazine content is less than 8 pg / g (DM). In one embodiment, the 2-methoxy-3-isopropyl-5-methylpyrazine or 2-methoxy-3-isopropyl-6-methylpyrazine content is less than 7 pg / g (DM). In one embodiment, the 2-methoxy-3-isopropyl-5-methylpyrazine or 2-methoxy-3-isopropyl-6-methylpyrazine content is less than 5 pg / g (DM). In one embodiment, the 2-methoxy-3-isopropyl-5-methylpyrazine or 2-methoxy-3-isopropyl-6-methylpyrazine content is undetectable.

[0076] In one embodiment, the product exhibits a 2-methyl-3-isopropylpyrazine content of less than 15 pg of 2-methyl-3-isopropylpyrazine per gram of dry matter (DM). In one embodiment, the 2-methyl-3-isopropylpyrazine content is less than 10 pg / g (DM). In one embodiment, the 2-methyl-3-isopropylpyrazine content is less than 8 pg / g (DM). In one embodiment, the 2-methyl-3-isopropylpyrazine content is less than 7 pg / g (DM). In one embodiment, the 2-methyl-3-isopropylpyrazine content is less than 5 pg / g (DM). In one embodiment, the 2-methyl-3-isopropylpyrazine content is undetectable.

[0077] In one embodiment, the product exhibits less than 15 pg of the sum of hexanal, 2-pentyl-furan, (E)-2,4,heptadienal and 1-octen-3-ol per gram of product, preferably less than 10 pg, and more preferably less than 5 pg or less than 4 pg of the sum of hexanal, 2-pentyl-furan, (E)-2,4,heptadienal and 1-octen-3-ol per gram of dry matter.

[0078] In one embodiment, the product exhibits greater than 2000 ppb, greater than 2500 ppb, greater than 3000 ppb, greater than 3200 ppb, or greater than 3500 ppb of 3-methylbutanal. In one embodiment, the amount of 3-methylbutanal ranges from 2000 to 4000 ppb. In one embodiment, the amount of 3-methylbutanal ranges from 3100 ppb to 4000 ppb or from 3200 ppb to 4000 ppb.

[0079] In one embodiment, the product exhibits greater than 50 ppb, greater than 55 ppb, greater than 60 ppb, greater than 61 ppb, or greater than 62 ppb benzaldehyde.

[0080] Preferably, the product according to the invention exhibits no detectable trypsinase inhibitors and / or lipoxygenase activity, and / or no detectable traces of hexanal and / or its by-products, no detectable traces of organic solvents, and no denatured proteins.

[0081] The amount of trypsinase inhibitor may range from 0.5 to 10 IU / mg. Measurement of trypsinase inhibitor can be performed by extracting said inhibitor from the product with sodium hydroxide. Increasing volumes of the diluted sample are then contacted with an excess of trypsin in the presence of N-α-benzoyl DL-arginine p-nitroanilide (BAPNA), which is hydrolyzed to a form of p-nitroaniline that absorbs light at 410 nm. After blocking the reaction with acetic acid, the color increase at 410 nm is measured spectrophotometrically. The amount of trypsinase inhibitor is calculated from the percentage of color reduction. The unit (IU) is arbitrarily defined as the amount of enzyme trypsin required to cause an increase of 0.01 of absorbance at 410 nm for 10 ml of reaction mixture under the conditions of method AOCSBa12-75. According to a first embodiment, the amount of trypsinase inhibitor is less than 2 IU / mg. According to a second embodiment, the amount of trypsinase inhibitor is in the range of 2 to 6 IU / mg. According to a third embodiment, the amount of trypsinase inhibitor is in the range of 6-10 IU / mg.

[0082] Non-denatured proteins have a high nitrogen solubility index (NSI). A commonly accepted method for determining protein solubility is the American Association of Cereal Chemists' (NSI) method (AACC method 46-23). ​​Alternatively or additionally, differential scanning calorimetry (DSC) can identify factors that contribute to the folding and stability of native biomolecules. These factors include hydrophobic interactions, hydrogen bonding, conformational entropy, and physical environment. DSC can highlight protein folding modifications upon denaturation.

[0083] The high quality and accurate data obtained by DSC provides important information regarding protein stability for process development or formulation of potential therapeutic candidates.

[0084] In one embodiment, the absence of denatured protein in the product may be characterized by a nitrogen solubility index that is reduced by no more than 20%, preferably no more than 15%, compared to the nitrogen solubility of the plant and / or raw food material proteins (undeodorized starting material).

[0085] In one embodiment, the absence of denatured proteins in the product may be characterized by at least one of the following: a nitrogen solubility index that is reduced by no more than 20%, preferably no more than 25, for example no more than 10%, typically no more than 12%, compared to the nitrogen solubility of the plant and / or raw food material protein; and / or - A differential calorimetry scan that is substantially identical to the differential calorimetry scan of the plant and / or raw food material proteins.

[0086] In one embodiment, the product exhibits a hexanal content of less than 50 pg / g and exhibits at least one of the following: - a hexanal content of less than 3 ppb, preferably less than 2 ppb, and even more preferably less than 1.4 ppb hexanal based on the dry matter of the product; A nitrogen solubility index that is reduced by no more than 20%, preferably no more than 15%, compared to the nitrogen solubility of plant and / or raw food material proteins.

[0087] In one embodiment, the product exhibits a hexanal content of less than 50 pg / g and exhibits at least one of the following: a nitrogen solubility index that is substantially the same as the nitrogen solubility index of the legume raw material protein, and / or - A differential calorimetry scan that is substantially identical to the differential calorimetry scan of the legume raw material protein.

[0088] In one embodiment, when the legume is a pea, the protein of the pea protein material, pea flour, or pea protein enriched fraction exhibits a nitrogen solubility index of at least 50%, at least 55%, at least 58%, at least 60%, at least 62%, or at least 65%.

[0089] In one embodiment, the absence of denatured proteins in the product can be characterized by the maintenance of urease activity in the product. Urease is one of the heat-sensitive proteins in isolated form that starts to denature at temperatures above 45° C. for 60 minutes. Thus, the maintenance of urease activity clearly indicates that the more heat-resistant structural proteins of the product are not denatured. In one embodiment, the urease activity is reduced by 5% or less, typically 2% or less, compared to the urease activity of the plant and / or raw food material.

[0090] In one embodiment, the protein of the product exhibits a water solubility of greater than 40%, greater than 45%, greater than 50%, or greater than 55%. In one embodiment, the protein of the product exhibits a water solubility of greater than 50% or greater than 55%. In one embodiment, the protein of the product exhibits a water solubility of greater than 55%. The water solubility of the protein may be determined by any means known in the art. In one embodiment, the water solubility is determined by extracting the protein from the product and assessing the amount / percentage of the protein that dissolves in water. In one embodiment, the amount of water soluble protein is greater than 250g protein per liter of water. In one embodiment, the amount of water soluble protein is greater than 300g protein per liter of water. In one embodiment, the amount of water soluble protein is greater than 350g protein per liter of water. In one embodiment, the amount of water soluble protein is greater than 400g protein per liter of water. In one embodiment, the amount of water soluble protein is greater than 450g protein per liter of water. In one embodiment, the amount of water soluble protein is greater than 500g protein per liter of water. In one embodiment, the amount of water soluble protein is greater than 550 g protein per liter of water. In one embodiment, the amount of water soluble protein is greater than 600 g protein per liter of water.

[0091] The products according to the invention may for example be used in products selected from the group consisting of food nutritional products, animal food products, pharmaceuticals, dietary supplements, cosmetics, and / or products used in the industrial market.

[0092] Examples of food and nutritional products in which the compounds according to the invention can be used include beverages, dairy products such as cheese or yogurt, confectionery products, savoury products and speciality nutritional products such as sports nutrition products and / or weight management products.

[0093] When the product according to the invention is used in food and nutritional products, it is particularly suitable for the following applications: - improving the smoothness and mouthfeel of beverages and dairy products; - producing milk substitutes in dairy products; - Formulating texture, crispness and crunchiness in snacks; - improving the taste of batters and coatings, - Improving the final product to reduce costs and improve quality; - Producing allergy-free products.

[0094] When the products according to the invention are used in animal food products, they are particularly suitable for thickening the product in protein and / or for enhancing the texture of the product.

[0095] When the product according to the invention is used in pharmaceutical and / or dietary supplements, it is particularly suitable for imparting digestibility, viscogelling properties, and / or stability to the product. Examples of pharmaceutical and / or dietary supplements include swallowable tablets, hard capsules, blends, granules, and pellet premixes.

[0096] When the products according to the invention are used in cosmetics, they are in particular starch-containing products and may be included as sebum absorbing agents, skin mattifying agents, odor control agents, gelling agents, cushioning agents, and / or agents that enable a non-sticky powdery feel.

[0097] Another object of the invention is a food composition comprising a product according to the invention.

[0098] Processing System A final object of the invention is a system which is suitable for carrying out the treatment process according to the invention.

[0099] In particular, the present invention provides - a cylindrical vessel presenting a first and a second planar surface and a heated circumferential surface, typically a stirring device; a chamber surrounding the cylindrical blending device vessel, equipped with airtight means; at least one pump for applying a high vacuum of up to 1 mbar absolute atmospheric pressure and a vacuum inlet configured to apply a high vacuum in the chamber; - means for injecting water vapor into a first plane of the cylindrical vessel; - a means for removing the injected water vapor containing the off-odour compounds from the second plane of the cylindrical container, and optionally - means for hydrating the contents of the cylindrical blending device vessel; and / or - A system comprising means for milling plants and / or raw food materials.

[0100] Typically, the system comprises: - means for hydrating the plant and / or raw food material by contacting it with an aqueous solution; - means for rapid boiling of the hydrated plants and / or ingredients, - a cylindrical vessel presenting a first and a second planar surface and a heated circumferential surface, typically a stirring device; a chamber surrounding the cylindrical blending device vessel, equipped with airtight means; at least one pump for applying a high vacuum of about 123 mbar or less, about 100 mbar or less, about 50 mbar or less, preferably about 35 mbar or less, more preferably 15 mbar or less, even more preferably about 5 mbar or less, such as 1 mbar or less, or even less than 0.1 mbar, absolute atmospheric pressure, and a vacuum inlet configured to apply the high vacuum in the chamber, - means for injecting water vapor into a first plane of the cylindrical vessel; - a means for removing the injected water vapor containing the off-odour compounds from the second plane of the cylindrical container, and optionally - means for hydrating the contents of the cylindrical blending device vessel; and / or - A system comprising means for milling plants and / or raw food materials.

[0101] In some embodiments, the means for hydrating the plant and / or raw food material by contacting it with an aqueous solution is selected from at least one sprayer, typically at least one sprayer configured to spray an open weave belt conveyor, and / or at least one water bath. In one embodiment, the means for hydrating the plant and / or raw food material by contacting it with an aqueous solution is selected from at least one belt conveyor configured to contact it with a water bath.

[0102] In some embodiments, the heating means for rapid boiling the hydrated plant and / or raw food material is selected from a heated, typically steam jacketed screw conveyor.

[0103] In some embodiments, the cylindrical vessel is a blending device, which is typically a conical blender.

[0104] In some embodiments, the heated circumferential surface of the cylindrical blending device is a heated, water-jacketed circumferential surface.

[0105] In some embodiments, the means for sealing the chamber is a pneumatic valve, typically a globe type valve.

[0106] In some embodiments, the means for injecting steam into the first planar surface of the cylindrical blending device is at least one steam nozzle.

[0107] In some embodiments, the means for recovering the injected water vapor containing the off-flavor compounds from the second flat surface of the cylindrical blending device is a steam condensing means, typically selected from at least one chiller heat exchanger.

[0108] In some embodiments, the optional means for hydrating the contents of the cylindrical blending device is selected from at least one water sprayer.

[0109] In some embodiments, the means for removing the injected water vapor containing the off-flavor compounds is configured between the second planar surface of the cylindrical blending device and the pump inlet.

[0110] In some embodiments, the system further comprises means for controlling the temperature, pressure, water flow and / or steam flow, and / or means for filtering air within the system. [Brief description of the drawings]

[0111] [Figure 1] 1 is a graph showing overlaid GC-FID chromatograms of linoleic acid removal in condensates 1, 3, 4, and 9 according to the results of Example 2.

[0112] Working Example The present invention is further illustrated by the following examples. Example 1: Treatment of yellow split peas with the process according to the present invention The process according to the invention is carried out for the treatment of yellow split peas.

[0113] receive Yellow split peas are sold in bulk with the shells already removed. Bulk deliveries are discharged from delivery trucks into receivers having a square to round configuration.

[0114] Bulk materials are transported from the receiving hopper to the preparation section using a standard screw conveyor, the speed of which is matched to the capacity of the swing tray / screening equipment.

[0115] screening Dried yellow split peas are sieved to remove foreign objects. The sieving unit is fed by a swinging tray conveyor matched to the capacity of the sieve.

[0116] hydration After sieving, the washed split peas are transported at low speed to the next receiving hopper. The conveyor is an open weave belt and hydration occurs by spraying water onto the dry product during transport. The purpose of spraying water onto the product is to hydrate the spores, expand the substrate and allow for the inactivation of unwanted enzymes.

[0117] The duration of this step is determined by the water temperature and is adjusted to allow water absorption above 20% m / m. At 20°C, this process takes about 4 hours. The upper limit for water temperature is 40°C. The optimal moisture percentage is 20%. The process will also work with +-5% variances.

[0118] Blanching A heated screw conveyor is used to heat the hydrated product to boiling point for a period of time, where the hold time is between 1 and 5 minutes.

[0119] cooling The jacketed, steam heated conveyor discharges directly into a jacketed conical blender which is held under vacuum.

[0120] Tightness is maintained using a globe-type rotary valve that is pneumatically opened. Jacket temperature is controlled to a maximum of 47°C using a dimpled jacket and hot water. Agitation is provided by four internal screws, two of which rotate around the periphery and two internally, thus preventing temperature differences. The hydrated cotyledons are instantly cooled to approximately 5°C as a result of rapid evaporation under vacuum. Freezing is prevented by continuously heating the cotyledons at 47°C on the surface.

[0121] Steam Stripping and Drying Some stripping occurs during loading (transfer of material from the screw conveyor to the conical blender), but the main stripping action is performed by introducing live steam into the base of the cone while the blender is under vacuum. The vacuum is maintained at less than 1 mbar. Stripping is usually obtained within a maximum of 4 hours, depending on the degree of contamination. With older feedstock the full 4 hours are required.

[0122] There is no upper time limit for this process. Stripping beyond the minimum time results in wasted energy but has no adverse effect on the product.

[0123] If full steam stripping is not achieved after the initial drying action is complete, water can be added through spray nozzles attached to the blender dome to allow for rehydration. Water is added while the blender is running, but not under vacuum. Up to 20% water can be added over a 30 minute period, after which the vacuum is restored and the stripping process is resumed. The process is discontinued after the sample is confirmed to be complete.

[0124] The water vapor in the system (along with the volatile compounds) passes through the chiller heat exchanger, which cools the water vapor and causes it to condense at 0.5°C. The condensed water is collected in a small receiver below the chiller heat exchanger. A vacuum pump maintains the vacuum in the conical blender while condensation of the water vapor occurs.

[0125] The chiller is placed in line near the outlet (top of the blender) - in other words, the placement of the chiller should prevent water vapor from reaching the vacuum pump.

[0126] Classified flour milling The washed and dried cotyledons are discharged from the blender onto a screw conveyor which feeds a buffer hopper which holds a 4 hour stock. The entire line including the hopper is sealed.

[0127] Breathe through a HEPA filter if necessary.

[0128] The classifying mills are fed by screw conveyors, each with a VFD control. The VFD is in turn controlled by a switching ammeter which optimizes the flow rate. When the moisture content exceeds 5%, the milling speed starts to decrease. The mills dry the incoming wet material up to 10%m / m.

[0129] The classified material is pneumatically transported through a reverse pulse filtration system. Air is drawn through a filter bag and exhausted to the atmosphere. The inlet air is filtered using a HEPA filter. Optionally, the air can be recycled using a dehumidifier.

[0130] The filter bag is impregnated with PTFE, which ensures complete removal of powder during the back pulse.

[0131] The frequency of the reverse pulse process is fixed using a dedicated controller, preferably US supplier Donaldson.

[0132] The classified and milled powder is collected in a filter bag house. A rotary valve attached to the bottom outlet of the collection hopper operates continuously and discharges the powder onto a screw conveyor and then into a storage bin.

[0133] Sifting As a precautionary measure and HACCP (Hazard Analysis and Critical Control Point) step, the milled material is sieved using a sieve opening of 53 microns or less, with smaller openings of 25 microns usually being preferred for beverage preparation.

[0134] The sieve is vibrated in three dimensions and fitted with inert ceramic balls to dislodge any particles that may be blocking portions of the sieve.

[0135] Oversized material is returned by a screw conveyor through a holding hopper to the classifying mill.

[0136] The sieved particles are transported by a screw to a holding vessel in the packaging section.

[0137] Example 2: Removal of Volatile Off-Odors of High Vacuum Steam in Process Condensate The process according to the invention is carried out on 10 kg of yellow split peas, hydrated in a water bath for 4 minutes, blanched in a water bath at 67°C for 17 seconds, then subjected to a high vacuum of 30 mbar and injected with steam in the form of water at 50°C, which is instantly converted to steam under high vacuum.

[0138] The removal of volatile off-flavors of the high vacuum steam was monitored by condensing the high vacuum steam in a chiller at 5°C, thereby providing a condensate containing off-flavor compounds, which was collected every 30 minutes and dosed to the condensed steam in the chiller heat exchanger. The analysis of the condensate was performed by gas chromatography coupled to a flame ionization detector (GC-FID, Agilent 8890®) using a calibration method, and the amount of off-flavors removed was calculated based on the area under the curve (AUC, pAxs) that correlates with the AUC of standard samples of the following high vacuum steam volatile compounds (SVOCs): (1) hexanal, (2) hexanoic acid, and (3) linoleic acid. The results are presented in Table 1.

[0139] [Table 1]

[0140] The removal of hexanal between the first and fourth condensates indicates that the process is effective and that hexanal levels are decreasing over time, which is further supported by the fact that hexanoic acid, an oxidation product of hexanal, and linoleic acid, a source of off-flavors further associated with fermentation of plant materials, follow the same trend throughout the deodorization process.

[0141] A visual depiction of linoleic acid removal in the condensate is presented in Figure 1.

[0142] In addition, the amounts of hexanoic acid and linoleic acid in the treated samples before and after one cycle of steam stripping were calculated, and the results are presented in Table 2.

[0143] [Table 2]

[0144] Thus, the process of the present invention provides for the elimination of off-flavors even after only one cycle of steam stripping according to the present invention.

Claims

1. 1. A process for deodorizing legume raw materials containing starch, protein and off-flavor compounds without denaturing the proteins, comprising: i. contacting the legume raw material with an aqueous solution at a temperature ranging from about 5°C to about 40°C to obtain a hydrated legume material; ii. blanching the hydrated plant and / or raw food material by heating the hydrated legume material at a temperature comprised between 60°C and 121°C for a time period ranging from about 1 second to about 30 seconds, thereby blanching the hydrated legume material; iii. Rapidly cooling the blanched legume raw material by applying a high vacuum, while stirring, to an absolute atmospheric pressure of not more than 123 mbar, not more than 100 mbar, not more than 50 mbar, preferably not more than 35 mbar, more preferably not more than 15 mbar, even more preferably not more than 5 mbar, thereby protecting the legume from protein denaturation; iv. steam stripping the cooled legume material under high vacuum by blending with injecting water vapor at a temperature in the range of 30°C to 50°C, thereby removing the off-flavor compounds; v. drying the legume material by removing the injected steam containing the off-flavor compounds to obtain a dried and deodorized legume material; A process involving:

2. 2. The process of claim 1, further comprising at least one step vi) of hydrating the dried and deodorized legume material of step v) and subjecting it to a new cycle of steam stripping and drying according to steps iv) and v).

3. 3. The process of claim 1 or claim 2, wherein the legume raw material is selected from peas, typically yellow split peas.

4. 2. The process of claim 1, wherein step i) is carried out by spraying the legume raw material with an aqueous solution.

5. 2. The process of claim 1, wherein the drying step v) is carried out by condensation, typically by means of a chiller heat exchanger.

6. 10. The process of claim 1, further comprising milling the deodorized and dried legume raw material into a deodorized legume raw material flour comprising starch and protein.

7. 7. The process of claim 6, further comprising fractionating the deodorized legume raw material flour into a deodorized protein-rich fraction and a deodorized starch-rich fraction, typically by air classification milling.

8. 8. The process of claim 7, wherein the deodorized protein-rich fraction exhibits an average particle size of about 2 μm.

9. 1. A product selected from deodorized legume raw materials, deodorized legume flour, or deodorized legume protein-enriched fractions, which exhibits a hexanal content of less than 3 ppb, preferably less than 2 ppb, and more preferably less than 1.4 ppb hexanal per dry matter of said product, and which exhibits a nitrogen solubility index that is reduced by no more than 20%, preferably no more than 15%, compared to the nitrogen solubility of the plant and / or raw food material protein.

10. 10. The product of claim 9, wherein the legume is pea and the pea protein material, the pea flour, or the pea protein enriched fraction exhibits a nitrogen solubility index of at least 60%.

11. A food composition comprising a product according to any one of claims 9 or 10.

12. 10. A system for carrying out the process of claim 1, comprising: - means for hydrating said legume raw material by contacting it with an aqueous solution; - means for rapid boiling said hydrated legume raw material, a cylindrical vessel having a first and a second planar surface and a heated circumferential surface, typically a stirring device; a chamber surrounding the cylindrical container provided with means for sealing, - at least one pump for applying a high vacuum of atmospheric pressure below -123 mbar, below 100 mbar, below 50 mbar, preferably below 35 mbar, more preferably below 15 mbar, even more preferably below 5 mbar, and a vacuum inlet configured to apply the high vacuum in said chamber; - means for injecting steam into said first plane of said cylindrical vessel; - means for removing the injected water vapor containing the off-flavor compounds from the second flat surface of the cylindrical blending device; Optionally, - means for hydrating the contents of said cylindrical container; and / or - Means for milling raw legume material A system comprising:

13. the means for hydrating said legume raw material by contacting it with an aqueous solution are selected from at least one sprayer, typically at least one sprayer configured to spray onto an open weave belt conveyor, and / or at least one water bath; and / or - the heating means for rapidly boiling the hydrated legume raw material is selected from a heated, typically steam-jacketed screw conveyor; and / or - the cylindrical vessel is a blending device, typically a conical blender; and / or - the heated circumferential surface means of said cylindrical blending device is a heated water-jacketed circumferential surface; and / or the means for making the chamber gas-tight are pneumatic valves, typically globe valves; and / or - the means for injecting steam at the first plane of the cylindrical blending device is at least one steam nozzle; - the means for recovering the injected steam containing the off-flavor compounds from the second flat surface of the cylindrical blending device are steam condensing means, typically selected from at least one chiller heat exchanger; - the optional means for hydrating the contents of said cylindrical blending device is selected from at least one water sprayer; The system of claim 12.

14. 13. The system of claim 12, wherein a means for removing the injected water vapor containing the off-flavor compounds is configured between the second flat surface of the cylindrical blending device and the pump inlet.

15. - means for controlling the temperature, pressure, water flow and steam flow of said system; and / or at least one of the means for filtering the air in said system; Further provided with The system of claim 12.

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