Pea-based dry products for animal feed

Abstract

The present invention relates to a pea-based dry product, its production method and its use.

Description

[Technical field]

[0001] Plant biorefinery is a rapidly growing industrial activity aiming at the extraction and improvement of various compounds present in plants, for their beneficial use in various industrial sectors, ranging from human food to cosmetics and even pharmaceuticals.

[0002] Several classification methods exist, one of which consists in classifying them by sector according to the plant source used as the raw source of the compound, such as for example the wheat sector or the corn sector.

[0003] To sustain their economic models, each sector needs to use all of the products extracted, so standard practice is to extract and isolate the various components of these plants as concentrated fractions such as starch or protein, primarily by wet processes.

[0004] Extraction by exhaustion then also results in the production of fractions, usually called "by-products", which do not consist of pure and concentrated fractions, such as starch, but which nevertheless need to be economically exploited. These by-products are also called "secondary products".

[0005] This, for example, in the case of the wheat and corn sector, after the extraction of starch and protein, mainly produces a liquid by-product, usually called the "soluble fraction", containing mainly the difficult-to-extract soluble proteins, as well as water-soluble salts and sugars. Another type of common by-product is better known under the term "pulp" or "fiber", where this term encompasses the fraction containing mainly fiber resistant to human digestion.

[0006] In these sectors, due to their high fiber and protein content, the by-products are usually mixed and then dried so that they can be used as nutrients in animal feed. Residues from ethanol production plants, such as "DDGS": Distillers Dried Grains with Solubles or by-products from the starch sector ("Feed with Corn Gluten" or "Feed with Wheat Gluten"), are well known in the field.

[0007] Although these mixed and dried by-products are of great value to the animal nutrition industry, their production remains subject to several drawbacks.

[0008] Specifically, drying a mixture of these two by-products produces a mixture of soluble proteins and sugars (from the fiber or residues) that can undergo Maillard reactions, which can cause some coloration problems.

[0009] The appearance of this color is associated with the denaturation of amino acids, especially lysine, in the Maillard reaction that occurs during drying involving the reducing sugars present in the product. * a * b * The correlation between color as measured by the color space, and in particular its component L, and lysine content is well known in these fields, especially for DDGS (see, for example, the GEA presentation "The Effects of Drying on DDGS Protein Quality").

[0010] The Maillard reaction also reduces the digestibility of the product obtained after drying, which is described in detail in the publications US GRAIN COUNCIL-A guide to Distiller's Dried Grains with Solubles-Third Edition and Journees de la Recherche Porcine2009-Valeur nutritionnelle des dreches de ble europeennes chez le porc en croissance (Conference on Porcine Research 2009-Nutritional value of European wheat stillage grain for growing pigs).

[0011] According to these publications, browning reactions caused by co-drying reduce the digestibility of organic matter from 60% to 45% in pigs.

[0012] The pea sector also produces a pulp fraction and a soluble fraction, which have good nutritional value for animals, which was investigated in two series of growing pigs by the INRA, Rennes (France) pig research laboratory.

[0013] In 2005, INRA measured the total digestibility of soluble components of moist pea pulp and liquid peas compared to crushed raw peas. In 2006, a study focused on the ileal digestibility of proteins and amino acids. These two studies were presented in the paper "Nutritional value in pigs of by-products from the pea starch sector" (Jean Noblet, Yolande Jaguelin-Peyraud, Bernard Seve, Christian Delporte) at the 39th conference of Porcine Research in Paris in 2007.

[0014] The total digestibility of organic matter in the pig, a monogastric animal, determined according to the INRA protocol was 91.8% for pea pulp, 93.8% for pea soluble matter, and 90.7% for raw peas. The ileal digestibility of lysine was 82.2% for pea pulp, 90.8% for pea soluble matter, and 84.9% for raw peas.

[0015] It is important to note that these two by-products were studied in moist form. In fact, the legume sector, and in particular the pea sector, completely excludes the co-drying of these by-products, especially the inner fiber and the fraction called "soluble fraction". In fact, in the residual proteins present in the soluble fraction of pea, the content of lysine is higher than in maize or wheat. Therefore, those skilled in the art, well aware of the Maillard reaction, strongly recommended not to dry the mixture of these two by-products. It can be seen that in the document published in June 2014, "Sector reference document on the manufacturing of safe feed materials from starch processing. Version 3" of the European Guide to good practice for the industrial manufacture of safe feed materials, the drying after mixing of the by-products in the processes of the maize and wheat sectors is clearly indicated (see page 11 of "Maize Gluten Feed" and page 13 of "Wheat Gluten Feed"). Also, on page 18 of the pea sector, we see that mixed dry by-products are completely ignored.

[0016] It would therefore be beneficial in the pea sector to obtain its by-products, specifically the dried products produced by mixing the pulp and the soluble fractions followed by drying, by optimizing their nutritional profile and simplifying the improvement of the quality of these by-products in order to improve the quality as much as possible throughout the sector.

[0017] The applicant's achievement has been to address this problem and to design the present invention, which is described in the following sections. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] A first object of the present invention relates to a product derived from a mixture of a soluble fraction derived from a legume plant and a pulp derived from a legume plant, wherein the solids content is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight.

[0019] The legumes are preferably selected from the list consisting of broad beans and peas, with peas being particularly preferred.

[0020] Preferably, the product in powder form is characterized in that 80% of its particle size distribution, preferably 90%, has a size between 50 microns and 3000 microns, preferably between 100 microns and 2000 microns, even more preferably between 300 microns and 1000 microns.

[0021] Preferably, the product according to the invention is characterized in that its component L is greater than 30, preferably greater than 40, even more preferably greater than 50. * a * b * " color space chromaticity.

[0022] More preferably, the L of the product according to the invention * a * b * The color space chromaticity is also characterized in that its component a is less than 20, preferably less than 10, and its component b is greater than 25, preferably greater than 30, preferably greater than 40, in particular greater than 50.

[0023] Even more preferably, the product according to the invention has a lysine content of between 3% and 10% by weight, preferably between 5% and 8% by weight, based on its total protein content.

[0024] Finally, even more preferably, the product according to the invention is characterized in that the total digestibility of the organic matter in monogastric animals is greater than 75%.

[0025] The present invention also relates to a method for producing a product derived from a mixture of a soluble fraction derived from a legume plant and a pulp derived from a legume plant, the solids content of which is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight, the method comprising the following steps: i) pretreatment of legume seeds; ii) wet separation of legume seed components into four fractions: starch fraction, pulp fraction, globulin-type protein fraction, and soluble fraction; iii) mixing the pulp fraction and the soluble fraction separated in the previous step ii); iv) drying the mixture obtained in step iii).

[0026] Preferably, the legume is selected from the list consisting of broad beans and peas, with peas being particularly preferred.

[0027] Preferably, the ratio of the soluble fraction to the pulp fraction, expressed as solids content, is between 0.8 / 1.2 and 1.2 / 0.8, preferably 1 / 1.

[0028] Preferably, the soluble fraction is pre-concentrated to a SC (solids content) of 30% to 50% by weight, in particular 50% by weight, before being mixed with the fibres, also known as the pulp fraction.

[0029] Even more preferably, the mixing of the pulp fraction and the soluble fraction is carried out in a high efficiency mixer with a residence time of less than 5 minutes.

[0030] Preferably, drying is performed using ring dryer technology. Preferably, the evaporation mist obtained during drying is recirculated.

[0031] Finally, the present invention also relates to the industrial use of a mixture of a soluble fraction derived from a legume and a pulp derived from a legume in industrial applications such as food for human consumption, animal feed, pharmaceuticals or cosmetics, wherein the solids content is greater than 85% by weight, preferably greater than 90% by weight and even more preferably greater than 94% by weight.

[0032] For a better understanding of the present invention, the following detailed description is given.

[0033] A first object of the present invention relates to a product derived from a mixture of a soluble fraction derived from a legume plant and a pulp derived from a legume plant, wherein the solids content is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94%.

[0034] Preferably, the legume is selected from the list consisting of: broad bean and pea, with pea being particularly preferred. The solids content is measured by any method known to those skilled in the art. Preferably, the "dry" method is used, which consists of measuring the amount of water evaporated by heating a known amount of a sample of known weight. First, the sample is weighed to measure the mass m1 in grams. The sample is placed in a heating chamber to evaporate the water, preferably at a temperature of 105° C. at atmospheric pressure, until the water is completely evaporated and the mass of the sample stabilizes. The final sample is weighed to determine the mass m2 in grams. Solid content=(m2 / m1) * The number is 100.

[0035] The term "soluble fraction from legumes" refers to the aqueous fraction remaining after the extraction of starch, pulp and globulin-type proteins from legume seeds using "wet" fractionation methods. Such a method is for example the method described by the applicant in EP 1 400 537, which is incorporated herein by reference. The principle of this method consists in grinding the legume seeds to obtain a meal which is then resuspended in water. The starch and the internal fibres (pulp) are separated using decanters and hydrocyclones. The remaining solution with a high protein content is acidified to a pH of about 4.5, then a heating step coagulates the proteins, the so-called globulins, which are separated by centrifugation. The remaining solution is made up of the "soluble fraction". This method makes it possible to obtain a pea soluble fraction and a pea pulp (see paragraphs 105 and 106). This may be modified, for example, by the addition of soaking steps, roasting (heating the kernels to dryness). This soluble fraction of legumes consists mainly of proteins that are soluble at acidic pH, mainly belonging to the group of albumins, as well as various water-soluble compounds such as sugars and salts. The soluble fraction of legumes may also be heat treated, which allows the removal of antinutritional factors such as trypsin inhibitors.

[0036] The term "pulp" or "fiber" refers to all the non-starch polysaccharides that can be removed by centrifugation as part of the "wet" fractionation process, as described in the previous paragraph. Reference may be made to the "Sector reference document on the manufacturing of safe feed materials from starch processing. Version 3" of the European Guide to good practice for the industrial manufacture of safe feed materials, published in June 2014. The term "pulp" or "fiber" refers in particular to the fraction known as "pea pulp".

[0037] The term "legumes" is herein considered to be a family of dicotyledonous plants of the order Fabaceae. Fabaceae is the third most numerous family of flowering plants after Orchidaceae and Asteraceae in terms of number of species. Fabaceae includes about 765 genera and more than 19,500 species. Some legumes are important crops such as pea, broad bean, lupine, kidney bean, chickpea, peanut, lentil, fava beans, carob, and licorice.

[0038] The term "pea" is considered herein in its most widely accepted usage and specifically includes all varieties of "round pea" and "wrinkled pea", as well as all variants of "round pea" and "wrinkled pea", regardless of the overall intended use of the variety (human food, animal feed and / or other uses).

[0039] In the present application, the term "pea" includes pea cultivars belonging to the genus Pisum sativum and, more particularly, to the species aestivum and sativum. The mutants are in particular those named "mutant r", "mutant rb", "mutant rug3", "mutant rug4", "mutant rug5" and "mutant lam" described in the paper by CL HEYDLEY et al. entitled "Developing novel pea starches.", Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0040] Preferably, the particle size of the product in powder form is characterised in that 80% of the particle size distribution, preferably 90%, has a size between 50 microns and 3000 microns, preferably between 100 microns and 2000 microns, even more preferably between 300 microns and 1000 microns.

[0041] The particle size is measured by any technique known to those skilled in the art. It is preferred to use laser based particle size analysis. The particle size analysis is expressed as a volume distribution.

[0042] Preferably, the product according to the invention is characterized in that its component L is greater than 30, preferably greater than 40, "L * a * b * " color space chromaticity.

[0043] Alternatively, the L of the product according to the invention * a * b * The color space chromaticity is also characterized in that its component a is less than 20, preferably less than 10, and its component b is greater than 25, preferably greater than 30, preferably greater than 40, preferably greater than 50.

[0044] The term “L * a * b * "Color space chromaticity" means the evaluation of a color using an appropriate spectrophotometer and converting it into three parameters: Lightness L has values ​​from 0 (black) to 100 (reference white); The parameter a represents the value on the green → red axis; The parameter b represents the value on the blue → yellow axis.

[0045] The color space chromaticity is preferably measured using a spectrophotometer such as DATACOLOR's DATA FLASH100 or Konica Minolta's CM5, in accordance with the user manual thereof.

[0046] Even more preferably, the product according to the invention has a lysine content of between 3% and 10% by weight, preferably between 5% and 8% by weight, based on its total protein content.

[0047] The total protein content can be determined by any protocol known to those skilled in the art, for example by analysis of the total amount of amino acids. Preferably, the total nitrogen content is analyzed according to the Dumas method and multiplied by a factor of 6.25. The total protein content is between 10% and 30%, preferably between 15% and 25%.

[0048] Lysine (IUPAC-IUBMB abbreviations: Lys and K) is an α-amino acid and the L enantiomer of one of the 22 proteinogenic amino acids. Its structural formula is:

[0049] [ka]

[0050] Due to its two amine functional groups, lysine reacts strongly when heated in contact with reducing sugars, participating in the "Maillard" reaction.

[0051] The Maillard reaction is a chemical reaction corresponding to the action of reducing sugars on proteins and is responsible for the appearance of particularly brown colored and odorous compounds (through the production of aldehydes and ketones).

[0052] Legume proteins, especially pea proteins, are very rich in lysine. In particular, C. Perrot's "Les proteines de pois: de leur fonction dans la graine a leur utilisation en alimentation animale [Pea proteins: from their function in the seed to their use in animal feed]" published in 1995, states that "heating (pea) proteins in the presence of reducing sugars (fructose, lactose, etc.) produces many complex polymers, especially with lysine. This reaction, called non-enzymatic browning or Maillard reaction, also contributes to reducing the digestibility of proteins. Finally, heating also induces racemization of amino acids, a transition from the natural L-form to the D-form, which is no longer recognized by digestive enzymes (Zagon et al., 1994)." It also teaches that "(pea) albumin has a higher content of sulfur-containing amino acids and lysine" (1994). However, the soluble fraction of peas is an albumin-rich fraction, and therefore it has been considered by those skilled in the art that mixing the sugar-containing inner pea fiber with the albumin-rich, and therefore lysine-rich, soluble fraction of peas, followed by drying, would be disastrous, since it would lead to a product with a greatly reduced digestibility of the organic matter, including that of lysine.

[0053] Finally, even more preferably, the product according to the invention is characterized in that the total digestibility of its organic matter in monogastric animals is greater than 75%.

[0054] In this application, the term "organic matter" means the total amount of dry matter after subtracting the ash content, which consists mainly of inorganic salts.

[0055] In the present application, the term "monogastric animal" refers to any livestock animal (pig, poultry) that has only one stomach pouch, as opposed to ruminants, which have four stomach pouches. It is particularly difficult for monogastric animals to digest feed that has undergone the Maillard reaction.

[0056] The protocol used to measure total digestibility of organic matter, known as the 2005 CVB Protocol, is known to those skilled in the art.

[0057] A second object of the invention relates to a method for the manufacture of a product derived from a mixture of a soluble fraction derived from a legume plant and a pulp derived from a legume plant, the solids content of which is greater than 85% by weight, preferably greater than 90% by weight and even more preferably greater than 94%, the method comprising the following steps: i) pretreatment of legume seeds; ii) wet separation of legume seed components into four fractions: starch fraction, pulp fraction, globulin-type protein fraction, and soluble fraction; iii) mixing the pulp fraction and the soluble fraction separated in the previous step ii); iv) drying the mixture obtained in step iii).

[0058] Preferably, the legume is selected from the list consisting of broad beans and peas, with peas being particularly preferred.

[0059] The first step of the pretreatment of pea seeds consists in preparing them for the next step: removing the outer fibres from the actual seeds. The seeds may then be washed, sieved (i.e. separating the seeds from the stones), soaked, bleached and roasted. If a bleaching step is carried out, the preferred heat treatment protocol is 80° C. for 3 minutes.

[0060] The second step is described in detail in EP 1400537, which is incorporated herein by reference. The principle of the method is as follows: legume seeds are ground to obtain a meal, which is then resuspended in water. Starch and inner fibres (pulp) are separated using decanters and hydrocyclones. The remaining solution, which has a high protein content, is acidified to a pH of about 4.5, then a heating step coagulates the so-called globulin proteins, which are separated by centrifugation. The remaining solution consists of the "soluble fraction".

[0061] However, any other wet extraction method that produces the four fractions: starch fraction, pulp fraction, globulin-type protein fraction and soluble fraction is also conceivable. It is also possible to obtain a concentrate by dry processes (turbo separation or air classification) and then continue to extract the various fractions using wet processes.

[0062] The third step consists in homogeneously mixing the pulp and soluble fractions of the pulp fraction. The inventors have shown that if this mixing is not properly performed, the efficiency of the operation of the dryer decreases and the final quality of the dried product rapidly deteriorates.

[0063] Preferably, the ratio of the soluble fraction to the pulp fraction, expressed as solids content, is between 0.8 / 1.2 and 1.2 / 0.8, preferably between 1 / 1 and 1.2 / 0.8, preferably 1 / 1.

[0064] Preferably, the mixing of the pulp fraction with the soluble fraction is carried out in a high-performance mixer with a residence time of less than 5 minutes. Preferably, a Ploughshare® mixer from Lodige is used. The aim here is to obtain a uniform and homogeneous mixture of the two fractions. This allows optimal drying without sticking in the equipment.

[0065] Even more preferably, the soluble fraction is pre-concentrated to a solids content (SC) of 30% to 50% by weight, preferably 50% by weight, before being mixed with the fibre, also known as pulp fraction. The soluble fraction thus concentrated contains 20% to 40% by weight of raw protein (N) relative to the solids. * 6.25) content.

[0066] The fourth step consists of drying the mixture thus obtained.

[0067] Preferably, ring dryer technology is used, preferably with recirculation of the evaporated mist.

[0068] This technology is an improvement over flash-type (flash dryer) drying technology, in which the wet mixture is dispersed in a heated air (or gas) stream that conveys it through a drying conduit. The heat of the air stream dries the material as it is conveyed. The product is separated using cyclones and / or bag filters.

[0069] Furthermore, exhaust gas recirculation can be used for higher thermal efficiency, and in the case of the product according to the invention, this partial gas recirculation (PGR) configuration is particularly preferred.

[0070] Ring dryers differ from flash type dryers (flash dryers) in that they contain a built-in classifier (collector), allowing a portion of the semi-dried product to be recirculated back to the initial heating zone for further drying and dispersion.

[0071] The air outlet temperature is controlled to be between 80° C. and 130° C., preferably between 90° C. and 120° C., and even more preferably between 100° C. and 110° C. The air inlet temperature is between 180° C. and 300° C., and preferably between 240° C. and 265° C.

[0072] The solids content at the inlet must be greater than 65% by weight, preferably greater than 70%, and indeed the applicant has shown that if the solids content is lower than this threshold, the drying does not proceed very well and problems of sticking occur in the drying equipment. Furthermore, these conditions make it possible to obtain a final product with an average diameter of 1000 microns.

[0073] Finally, the present invention also relates to the industrial use of a mixture of a pea soluble fraction and a pea pulp fraction in industrial applications such as human food, animal feed, pharmaceuticals or cosmetics, wherein the solids content is greater than 90% by weight, preferably greater than 92% by weight and even more preferably greater than 94% by weight.

[0074] This makes available to the animal feed industry a lysine-rich nutritional product with guaranteed content, high digestible fiber content, no intense coloring, and stable to subsequent heat treatment.

[0075] It is also conceivable to provide a product with more color, whose lysine content is still guaranteed. Indeed, as shown in the Examples section, the product obtained according to the invention, after controlled heating, may develop color, but the loss of lysine is limited. This behavior is totally unique compared to other sectors of the corn or wheat type.

[0076] For a better understanding of the present invention, the following examples are set forth without, however, limiting the scope of the invention. [Brief description of the drawings]

[0077] [Figure 1] 1 shows the L*a*b* color space chromaticity over time for a prior art wheat-based product, where the x-axis corresponds to time in minutes and the y-axis corresponds to L*a*b* color space chromaticity.

[0078] [Diagram 2] Figure 2 shows the time course of L*a*b* color space chromaticity of a pea-based product according to the invention, where the x-axis corresponds to time in minutes and the y-axis corresponds to L*a*b* color space chromaticity.

[0079] [Diagram 3] Figure 2 shows the concentration of reducing sugars and lysine over time for wheat-based products of the prior art. The x-axis corresponds to time in minutes, the y-axis (left) corresponds to the concentration of reducing sugars expressed as weight percent of total weight, and the y-axis (right) corresponds to the concentration of lysine expressed as weight percent of total weight.

[0080] [Figure 4] Figure 2 shows the concentration of reducing sugars and lysine over time for a pea-based product according to the invention, where the x-axis corresponds to time in minutes, the y-axis (left) corresponds to the concentration of reducing sugars expressed in weight percent relative to the total weight, and the y-axis (right) corresponds to the concentration of lysine expressed in weight percent relative to the total weight. EXAMPLES

[0081] Example 1: Preparation of a product according to the invention

[0082] After dehulling the outer fibres using a hammer mill, the pea seeds are ground to produce a meal. 300 kg of meal with a solids content of 87% are then soaked in water at pH 6.5 for 30 minutes at room temperature with a final concentration of 25% based on dry weight. A suspension of 1044 kg meal containing 25% solids by weight (hence 261 kg dry meal) is then placed together with 500 kg water into an array of hydrocyclones converted from an industrial potato starch processing unit. This separation produces a light phase consisting of a mixture of proteins, inner fibres (pulp) and soluble materials. The heavy phase containing starch is discarded.

[0083] The light phase at the hydrocyclone outlet contains, as a mixture (total of 142 kg solids), fibre (about 14.8% by weight, i.e. 21 kg solids), protein (about 42.8% by weight, i.e. 60.8 kg solids) and soluble matter (about 42.4% by weight, i.e. 60.2 kg solids). It is then taken to a solids content of 11.4% by weight. The fibres are separated in a decanter centrifuge of the WESPHALIA type used in industrial potato starch processing units. The light phase at the outlet of the decanter centrifuge contains a mixture of proteins and soluble matter, while the heavy phase contains the pea fibres. The heavy phase contains 105 kg fibres with a solids content of 20% by weight. It is noted that practically all the fibres are indeed found in this fraction. This fraction is hereafter called "pea internal fibres" and corresponds to the pulp fraction.

[0084] The light fraction contains 1142 kg of a mixture of dissolved soluble material and protein. The pH of the light phase at the outlet of the decanter centrifuge was adjusted to 4.6 and the protein was coagulated at its isoelectric point by heating the solution at 70°C for 20 minutes. After protein precipitation, 56 kg of protein was obtained at a solids content of 93% by weight (86% N on a dry basis). * The precipitate containing SC (6.25) was discarded. The liquid fraction, called the "pea soluble fraction", was concentrated to about 50 wt. % SC by vacuum distillation.

[0085] The two fractions "pea internal fibre" and "pea residual soluble fraction" were mixed in a ratio of 45 / 55 on a solids basis, respectively, using a Lodige FM130 paddle mixer. The solids content was adjusted to approximately 70% by weight. The mixture was dried using a DEDERT ring dryer. The evaporation capacity was 60-80 kg water / h. The ring dryer was set in "PGR" mode with recirculation of the evaporated mist. The operation of the ring dryer was adjusted to ensure an air inlet temperature of 250°C and an air outlet temperature of 115°C.

[0086] Example 2: Temperature Stability of the Invention Versus Prior Art Products

[0087] The purpose of Example 2 was to demonstrate the effect of drying conditions on the properties of a product according to the invention when exposed to temperature.

[0088] For comparison purposes, reference by-products from the wheat sector were used, which were mixed in specific ratios and dried under similar conditions (40°C, 200 mbar, 68 h).

[0089] The analytical results of the two products obtained were as follows:

[0090] [Table 1]

[0091] The two samples, each containing 100 g, were then placed in a sealed aluminium bag and then placed in an oven heated to 100° C. Samples were taken periodically at regular intervals over a period of 120 minutes.

[0092] These samples were analyzed for: Visual Observation of Color (DDGS Color Scale) Spectrophotometric L * a * b * Measurement of color space chromaticity Analysis of lysine content.

[0093] L shown in Figs. 1 and 2 * a * b * Color space chromaticity has indeed become a testament to this observation.

[0094] The analysis results of lysine in the collected samples are shown in FIG. 3 and FIG.

[0095] Surprisingly, The appearance of color was greater in the conventional wheat-based product; The loss of lysine in the product according to the invention was only 33% by weight, whereas the loss in the wheat-based product of the prior art was 50% by weight; It was noted that this result was contrary to previous results regarding color development: a greater degradation of lysine in the product according to the invention would have been expected by those skilled in the art.

[0096] These results make it possible to confirm that the product according to the invention exhibits very specific behaviour and, when following the process implemented by the Applicant, gives a product with guaranteed colour and lysine content, which meets the expectations of the animal nutrition sector.

[0097] Example 3: Evaluation of the nutritional properties of the product according to the invention in feeding pigs

[0098] In Example 1, the digestibility of the product obtained according to the invention was tested in vivo.

[0099] The test compared the total digestibility of a control reference diet A, diet B mixed with 25% by weight of yellow peas (Canadian origin) and two diets C and D containing 15% and 30% by weight, respectively, of the product according to the invention obtained in example 1. The diets were presented as granules with a diameter of 3 mm containing an appropriate methionine supplement to compensate for the normally low methionine content in pea products.

[0100] The pigs were fed twice daily at a feeding level equivalent to 3.2 times their maintenance requirement. The average live weight of the pigs at the start of the study was 49.5 kg.

[0101] The study showed that the digestibility values ​​of organic matter were in agreement with the expected value (88.7%) for the tested yellow pea compared with the values ​​in the reference tables for pig feed (INRA2002=90%, CBV2006=92%), thus validating the maintenance of the experimental protocol.

[0102] The average digestibility of organic matter in the product obtained in Example 1 according to the invention was found to be 82%.

[0103] This result is quite surprising, since the difference in digestibility between dried by-products and the original raw material is less than 10 units, whereas a difference of more than 20 units is routinely seen in the table when comparing the digestibility of organic matter in pigs between the original raw material and a co-dried by-product consisting of fiber and solubles. According to the INRA study mentioned above, European wheat distillers' dried grains with solubles (wheat DDGS) show an average digestibility of 68% compared to 90% for wheat. For corn distillers' dried grains with solubles (corn DDGS), the value is 69% compared to 91% for corn.

Claims

1. A product obtained by fractionating the components of the seeds of a legume plant into four fractions, namely a starch fraction, a pulp fraction, a globulin-type protein fraction, and a soluble fraction, using a wet fractionation method, the product being a mixture of the soluble fraction and the pulp fraction, The legume plant is broad bean or pea, A product characterized in that its solids content is greater than 85% by weight.

2. 2. The product of claim 1, wherein the solids content is greater than 90% by weight.

3. 3. The product of claim 2, wherein said solids content is greater than 94% by weight.

4. A product according to any one of claims 1 to 3, characterized in that 90% of the components of said product have a size between 50 microns and 3000 microns.

5. 5. The product according to claim 4, characterized in that 90% of the components of said product are between 300 microns and 1000 microns in size.

6. L ＊ a ＊ b ＊ 6. A product according to claim 1, characterized in that in its color space chromaticity according to the method, its component L is greater than 30.

7. 7. The product of claim 6, wherein said component L is greater than 40.

8. 8. The product of claim 7, wherein said component L is greater than 50.

9. A product according to any one of claims 6 to 8, characterised in that component a is less than 20 and component b is greater than 25.

10. 10. The product of claim 9, wherein component a is less than 10.

11. 11. The product according to claim 9 or 10, characterized in that the component b is greater than 30.

12. 12. The product according to claim 9, wherein the component b is greater than 40.

13. 13. The product according to any one of claims 9 to 12, characterized in that the component b is greater than 50.

14. Product according to any one of claims 1 to 13, characterized in that its lysine content is between 3% and 10% by weight of its total protein content.

15. A product according to claim 14, characterized in that its lysine content is between 5% and 8% of its total protein content.

16. A product according to any one of claims 1 to 15, characterized in that the total digestibility of organic matter in monogastric animals is greater than 75%.

17. A method for producing the product according to any one of claims 1 to 16, comprising the steps of: i) pretreatment of legume seeds; ii) wet separation of the legume seed components into four fractions: a starch fraction, a pulp fraction, a globulin-type protein fraction, and a soluble fraction; iii) mixing the pulp fraction and the soluble fraction separated in the previous step ii); iv) drying the mixture obtained in step iii).

18. A method for producing a product according to claim 17, characterized in that the ratio of the soluble fraction to the pulp fraction, expressed in terms of solids content, is between 0.8 / 1.2 and 1.2 / 0.

8.

19. 20. A method for producing a product according to claim 18, characterized in that the ratio of the soluble fraction to the pulp fraction, expressed in terms of solids content, is 1 / 1.

20. A process for the manufacture of a product according to any one of claims 17 to 19, characterized in that the soluble fraction is pre-concentrated to a solids content of between 30% and 50% by weight before being mixed with the pulp fraction.

21. 21. A process for producing a product according to claim 20, characterized in that the soluble fraction is pre-concentrated to a solids content of 50% by weight before being mixed with the pulp fraction.

22. A process for producing a product according to any one of claims 17 to 21, characterised in that the mixing of the pulp fraction and the soluble fraction is carried out in a high performance mixer with a residence time of less than 5 minutes.

23. Method for the manufacture of a product according to any one of claims 17 to 22, characterized in that the drying is carried out by ring dryer technique.

24. 24. A method for producing a product according to claim 23, characterized in that the drying is carried out by ring dryer technique, with recirculation of the evaporated mist.

25. 17. Industrial use of a product according to any one of claims 1 to 16 in the manufacture of a food product for human consumption, an animal feed, a pharmaceutical product or a cosmetic product.

Images