Method of dearomatizing and debittering legumes

Abstract

The invention relates to a method of dearomatizing and debittering legumes, comprising a step a) of thermal treatment of the legumes; a step b) of comminuting or grinding the legumes thermally treated in step a); and a step c) of sifting the legumes comminuted in a step b), so as to obtain at least one protein-rich and at least one starch-rich fraction, wherein the thermal treatment step a) comprises heating the legumes to a temperature of at most 140°C.

Description

[0001] Process for dearomatization and debittering of pulses

[0002] Description

[0003] Technical area

[0004] The present invention relates to a method and a device for dearomatization and debittering of pulses.

[0005] background

[0006] Pulses, also known as grain legumes, consist of a shell or pod containing the fruit or fruits. There is a wide variety of different pulses. A few specific varieties, cultivated in different countries, are used for human consumption. These include peas, beans, and

[0007] Field beans, chickpeas, lentils, peanuts, sweet peas, mung beans, lupins. Soybeans are not covered by the present invention; although they are classified as pulses, fundamentally different processing requirements apply. Peas, beans, and lentils, for example, are characterized by a comparatively high protein content (18-32%) compared to grains (wheat, spelt, etc.), while the other main component is starch, along with smaller fractions of fat, fiber, minerals, enzymes, and acids.

[0008] There are many ways of preparing and processing the beans for human consumption. The beans are usually removed from the pod, but sometimes they are prepared with the pod, especially with chickpeas. For household use, restaurants, or mass-produced ready meals, the beans are soaked in water for a certain period of time before being cooked or otherwise processed into food. However, the beans are not processed to separate the protein from the starch; instead, they are simply peeled before heating. In industrial processing, it is particularly important to extract the protein or starch contained in these legumes, both for food and for technical applications.

[0009] Industrial starch production has existed for thousands of years, continually evolving over the centuries and ultimately culminating in the isolation of protein and starch fractions. This isolation experienced high demand in the 1950s due to the economic boom in the Western world after World War II, as starch was initially primarily in demand for technical applications, especially in the booming paper and corrugated board production.

[0010] The protein fraction was mostly used as animal feed. However, this began to change in the 1970s with the fitness boom. Demand for protein has been further boosted by the growing interest in vegetarian and vegan diets, especially in the last 10 years.

[0011] To separate protein and starch in pulses, an industrial process has been established since the 1970s: concentration. First, the pod is separated from the fruit, and then the fruit is peeled, leaving only the pulp.

[0012] The fruits are then ground. This is typically done using rotor impact mills or classifier mills. By grinding to a specific grain size, the pulses are prepared for dynamic classifying. This is followed by separation / classification into protein-enriched and starch-enriched flours. This process takes advantage of the fact that protein particles and starch particles are present in different sizes and masses after milling.

[0013] Complete separation is currently not possible in practice, resulting in an enriched protein fraction and an enriched starch fraction. These two products are often used as raw materials in the production of other foods or as animal feed. Due to the anti-nutritional ingredients, these products generally do not have a neutral flavor, but rather taste more or less bitter to humans and have an earthy, peaty aroma, which does not suit all dishes, especially milk and meat substitutes.

[0014] At the moment, also for economic reasons, the following protein values ​​are achieved permanently with a high yield of the machine performance:

[0015] Pea about 55%

[0016] Field bean approximately 65%

[0017] Chickpea approximately 45%

[0018] Lens approximately 55%

[0019] The remaining fraction is divided into starch, fat, fiber, minerals, acids and enzymes.

[0020] However, it can be expected that process optimizations in concentrate production will make it possible to achieve approximately 10-15% higher protein values ​​in the future. Furthermore, more and more seed varieties with a higher protein content are being developed, which ultimately leads to a higher protein content in the protein fraction.

[0021] The concentrated protein and starch flour fractions are used for various applications in food production. However, they still contain a very high proportion of anti-nutritional substances and have a more or less strong bitter taste and the described earthy, pea-like aroma. Anti-nutritional substances can cause serious illnesses that can even lead to death, and current state-of-the-art processes do not reduce these effects; instead, the protein and starch concentrates used must be reheated.

[0022] Furthermore, thanks to the invention, the throughput (kilograms per hour) of the machines is significantly higher, not only with pre-drying, but also with native protein and starch concentrates. Most concentrate manufacturers generally do not process the flours prior to or afterward. Initially, the proteins were used primarily in Europe as animal feed in salmon farms, while the starches were used in livestock feed or pet food.

[0023] Since the 2000s, however, these concentrates have been increasingly used in human nutrition, especially as raw materials for the production of textured proteins for meat-free alternative diets.

[0024] Document US4022919A (Removal of bitter flavor from Pea Flour) describes the debittering of pea flour using steam, as does the process according to W02023023046A1 (De-Flavored Legume Flours and Methods of Manufacture). These two publications are representative of the processing / debittering of flour (not protein / starch concentrates).

[0025] Document CA000001118270A (Method of Agglomeration and Deflavoring Pea Flours and Pea Protein Concentrates and Products Thereof) describes the dearomatization of pea protein flour by soaking / washing pea flour or pea protein concentrate after dynamic air separation. A mixture of water and pea flour / protein concentrate is prepared, heated, and then dried again using a roller dryer or spray dryer. Disadvantages of this process, which involves soaking / washing pea flour or pea protein concentrate after dynamic air separation, include high costs.

[0026] Similar to the previously described document, the disclosure in W02023023049 (De-Flavored Fava Protein Concentrates and Methods of Manufacture) is similar. Here, after the production of the broad bean protein, an aqueous solution is prepared and then dried again in a reactor. Document W02019006286A1 (Deflavored Pea Composition) describes dearomatization and / or debitter removal by soaking the legume fruit, or its products, such as pea flour and pea protein (isolates, concentrates), whose further processing step is drying. However, with the two processes W02023023049 and W02019006286A1, microbial counts of over 10,000 cfu / g total plate count can generally be expected.

[0027] The process according to WO2021217265A1 (Method of producing protein products with reduced off-flavors) is similar to the two previously mentioned methods. Here, too, an aqueous solution is prepared and then subsequently dried.

[0028] Documents US20230172238 and US11503846 also describe debittering after milling pulses. According to these documents, the milled pulse flour is separated into a low-protein and a high-starch fraction by screening. The protein-rich fraction is then hydrogenated in a reactor and heated. This creates a dough, which is agglomerated and subsequently heated to 95 to 150 degrees Celsius. Drying and screening then follow. This results in debittering and improved flavor of the processed products.

[0029] It has been known for many years that heating whole pulses, and soybeans in particular, results in debittering. Documents DE000P0012643DAZ and EP000000193633A1, for example, describe how chopped or whole pulses can be debittered by heating them with gases or steam. Document EP000000113900A1 also describes the thermal treatment of soybeans using microwaves, which results in debittering.

[0030] Summary of the invention

[0031] It is therefore an object underlying the present invention to overcome the disadvantages of prior art methods and devices for dearomatization and debittering. In particular, it is an object underlying the present invention to provide devices and methods for dearomatization and debittering that have improved efficiency and effectiveness in removing bitter substances and undesirable flavors. These and other problems are solved by the subject matter of the appended independent claims.

[0032] Preferred embodiments can be taken from the dependent claims and further from the following description, particularly taking into account various embodiments as dealt with and described in the appended claims.

[0033] The present invention relates to a method for dearomatizing and debittering pulses. The invention explicitly relates to, and is disclosed in the present documents, a method for dearomatizing and debittering pulses, as well as the use of a heat treatment for dearomatizing / debittering pulses.

[0034] The process according to the invention is advantageous over known prior art processes because it achieves improved efficiency and effectiveness in removing bitter substances and undesirable flavors. In particular, the thermal treatment of the pulses reduces the bacterial count more than usual, thus extending the shelf life of the pulses and their products. This makes the products obtained by the process according to the invention advantageously usable for a variety of industries, in addition to the food industry, for example, the cosmetics industry. Furthermore, the thermal treatment allows for an advantageous reduction in anti-nutritional properties.

[0035] The embodiments, features, and combinations of features described here in connection with the invention, as well as the combination of features as specified in the appended claims, but also any combination of features mentioned and described in connection with the embodiments, are deemed to be disclosed herein, or at least derivable by a person skilled in the art. In particular, any feature and any combination of features in the embodiments described here can be claimed, for example, in a different combination, in particular in a different claim category, at least because the person skilled in the art will recognize that each individual combination of the features mentioned here is suitable for contributing to solving the underlying problem.

[0036] Furthermore, each feature and combination of features in the claims and in the description below may be used and claimed separately, independently of the respective claimed subject matter, independently of claim dependencies and cross-references, and independently of the claim category in which the feature is claimed. For example, one or more embodiments according to the description below and / or the accompanying drawings may be provided in an arbitrary combination selected from one or more claims.

[0037] The above-described objects are achieved according to the invention by a device for dearomatizing and debittering pulses according to the present invention. This device is preferably also configured and suitable for carrying out the inventive method for dearomatizing and debittering pulses.

[0038] The device according to the invention comprises a dearomatization / debittering zone for carrying out a step a) of thermally treating the pulses; a comminution or milling zone for carrying out a step b) of comminution or milling of the pulses thermally treated in step a), wherein the dearomatization / debittering zone is arranged upstream of the comminution or milling zone; and a sifting zone for carrying out a step c) of sifting the pulses, preferably comminuted in step b), so that at least one protein-rich and at least one starch-rich fraction is obtained.

[0039] The above-described objects are also achieved according to the invention by a method according to the invention for dearomatizing and debittering legumes. The method according to the invention for dearomatizing and debittering legumes comprises: a step a) of thermally treating the legumes; a step b) of comminuting or grinding the legumes thermally treated in step a); and a step c) of sifting the legumes comminuted in step b) so that at least one protein-rich and at least one starch-rich fraction is obtained, wherein step a) of thermally treating comprises heating the legumes to a maximum temperature of 140°C.

[0040] In connection with the method according to the invention, it should also be noted that the specified steps, unless explicitly stated, do not necessarily have to be performed in the specified order. The specified steps can be performed in any other suitable order or even simultaneously.

[0041] However, the above-specified sequence may be advantageous for certain embodiments of the process according to the invention. In particular, it is according to the invention that, for example, step a) of thermally treating the pulses is carried out before a step of comminuting or grinding the pulses thermally treated in step a).

[0042] It will also be appreciated by a person skilled in the art that a feature, embodiment, effect or advantage as described herein in connection with the inventive device may also be a feature, embodiment, effect or advantage of the inventive method, or vice versa.

[0043] The method and device according to the invention are suitable for dearomatization and / or debittering of peeled or unpeeled pulses. The device comprises a dearomatization / debittering zone, a comminution or milling zone, and a sifting zone for obtaining a protein-rich and a starch-rich fraction by comminution and sifting. The dearomatization / debittering zone is located upstream of the comminution or milling zone, and the dearomatization / debittering zone is designed for thermal treatment of the pulses at a maximum temperature of 140°C.The method according to the invention is designed to carry out a method for processing peeled or unpeeled pulses in order to obtain a protein-rich and a starch-rich fraction by comminution and sifting, wherein a thermal treatment of the pulses is carried out before the comminution or sifting, which serves to improve the taste, dearomatize or debitter the pulses.

[0044] In the present description and the appended claims, unless the context requires otherwise, the word “comprise” and variations such as “comprises” and “comprising” are understood to imply the inclusion of a specified element, integer, or step, or group of elements, integers, or steps, but not the exclusion of any other element, integer, or step, or group of elements, integers, or steps, although in some embodiments such other elements, integers, or steps, or groups of elements, integers, or steps may be excluded, i.e., the subject matter is the inclusion of a specified element, integer, or step, or group of elements, integers, or steps.

[0045] The terms "a," "an," "the," and similar references used in the context of describing the invention (particularly in the context of the claims) are to be construed to include both the singular and the plural, unless otherwise stated herein or clearly contradicted by the context. The specification of ranges of values ​​is merely a shorthand way to refer individually to each value within the range. Unless otherwise stated herein, each value is included in the specification as if individually recited herein.Within the present application, terms such as “side” or “lateral”, “rear”, “front”, “top”, “bottom”, “bottom”, “opposite”, “inside”, “outside” or the like, which describe the position of a first object relative to another object, preferably refer to the relative position of a respective part or object with respect to its position when fully assembled for its intended use.

[0046] For the preliminary definition of taste and aroma:

[0047] The term "taste," as used herein, refers primarily to the basic sensations perceived by the taste buds on the tongue, namely sweet, sour, salty, bitter, and umami. Taste is primarily perceived by the tongue and mouth. For example, when eating sugar, the sweetness is perceived through the taste buds on the tongue.

[0048] The term "aroma," as used herein, preferentially refers to the complex odors perceived by the olfactory receptors in the nose. These odors arise from volatile compounds released during eating. Aroma is primarily perceived through the nose, both through smelling (orthonasal) and through chewing (retronasal). For example, when you smell freshly baked bread, you perceive the aroma, which encompasses a variety of odors (such as yeast, caramel, wheat).

[0049] In summary, “taste” refers to the perception of sweet, sour, salty, bitter and umami in the mouth, whereas “aroma” refers to the perception of smells through the nose.

[0050] With the present invention, both taste and aroma are advantageously reduced or even completely eliminated.

[0051] In a preferred embodiment of the method and / or device according to the invention, the device, in particular the comminution or grinding zone, comprises a mill. The mill is selected from the group comprising rotor impact mills or classifier mills, eddy current / extended gap mills, jet mills, fluidized bed mills, or the like. The mill is designed to produce, in a step b) of comminution or grinding of the pulses thermally treated in step a), comminuted pulses with a granularity of at least 1 μm to at most 200 μm, preferably of at least 30 μm to at most 35 μm.

[0052] This is particularly advantageous because the selection and configuration of the mill used in the comminution or grinding zone enables precise control over the granularity of the comminuted pulses. Since the mill is configured to produce comminuted pulses with a granularity of at least 1 μm to at most 200 μm, preferably of at least 30 μm to at most 35 μm, in a step b) of comminution or grinding of the pulses thermally treated in step a), granulated pulses can be achieved which can be particularly advantageously separated into at least one protein-rich and at least one starch-rich fraction. This leads to improved efficiency and consistency in the production process, since the precise granularity of the comminuted pulses is crucial for this subsequent processing step.

[0053] It should further be understood that the above-mentioned advantages of the device according to the invention and the method according to the invention for dearomatizing and debittering peeled or unpeeled pulses are achieved by providing a dearomatizing / debittering zone, a comminution or grinding zone and a sifting zone in order to obtain a protein-rich and a starch-rich fraction by comminution and sifting, wherein the dearomatizing / debittering zone is arranged upstream of the comminution or grinding zone and wherein the dearomatizing / debittering zone is designed such that a thermal treatment of the pulses takes place therein at a maximum temperature of 140 °C.

[0054] As a result, whole and uncrushed or unground pulses are at least partially treated in the dearomatization / debittering zone. The invention is designed to carry out a method for processing peeled or unpeeled pulses, the preferred and advantageous embodiments and variants of which are set out individually below:

[0055] Preferably, the method for processing peeled or unpeeled pulses is designed to obtain a protein-rich and a starch-rich fraction by comminution and sifting, wherein a thermal treatment of the pulses is carried out before comminution or sifting, which serves to improve the taste, dearomatize and debitter the pulses.

[0056] Preferably, the pulses are dried after heating, then crushed, and then separated into a protein-rich and a protein-poor fraction by screening. Alternatively, the process can include further processing of the pulses in a liquid suspension, with or without subsequent drying.

[0057] Preferably, the thermal treatment takes place after peeling the pulses and before crushing / sifting.

[0058] In a further preferred embodiment of the method and / or device according to the invention, step a) of thermally treating the pulses comprises roasting, drying, or toasting the pulses. These thermal treatment methods are particularly advantageous because undesirable bitter substances and aromas can be effectively reduced by roasting, drying, or toasting. These thermal treatment methods contribute to improving the sensory properties of the pulses by reducing bitterness and mildening the aroma. Furthermore, these processes can also break down anti-nutritional substances, which increases the digestibility and nutritional value of the pulses.

[0059] In a further preferred embodiment of the method and / or device according to the invention, a pre-drying step is provided, wherein the pre-drying step comprises pre-drying the pulses for a predetermined residence time in a predetermined temperature range. The predetermined temperature range is from 60°C to 90°C. At the same time or alternatively, the predetermined residence time is at most 30 minutes, preferably 5 to 15 minutes. Preferably, the pre-drying step is carried out before step a) of thermally treating the pulses. This is particularly advantageous because the pre-drying step contributes to reducing the moisture content of the pulses, which improves the efficiency and effectiveness of the subsequent thermal treatment.Pre-drying makes thermal treatment more efficient, as the pulses can be heated more evenly and less energy is required for water evaporation. This leads to better control over the process and can improve the quality of the final products by more effectively reducing undesirable flavors and bitterness. Furthermore, pre-drying can help shorten overall processing time and reduce production costs.

[0060] The thermal treatment preferably includes roasting, drying or toasting the pulses, wherein preferably before roasting, drying or toasting by a roaster or another type of dryer, pre-drying in the range from 60 °C to 90 °C and a residence time of up to 30 minutes, preferably 5 - 15 minutes, takes place, and / or a combination of steaming and roasting in one process step of the pulses, and / or heating in water or another liquid with or without subsequent drying of the product, and / or heating with infrared waves of the pulses.

[0061] Steaming to reduce germs or for sterilization is preferably included in the dearomatization and / or debittering zone if it is only possible via the roasting process. Steaming to reduce germs or for sterilization can advantageously be included in the dearomatization and / or debittering zone and preferably be extended and elongated in shape so that it is also used to develop flavor or bitter the fruit. Dry, superheated steam is preferably used in the debittering zone.

[0062] Preferably, superheated steam is used for comminution, grinding and / or sifting.

[0063] Thermal treatment preferably reduces the bacterial count more than usual, thus extending the shelf life of pulses and their products. Thermal treatment also preferably reduces their anti-nutritional properties.

[0064] In a further preferred embodiment of the method and / or device according to the invention, step a) of thermally treating the pulses comprises a thermal treatment by means of a combination of steaming and roasting. This is particularly advantageous because the combination of steaming and roasting can have a synergistic effect on the reduction of bitter substances and undesirable aromas in the pulses. Steaming heats and hydrates the pulses evenly, which loosens the cell structures and makes subsequent roasting more efficient. Roasting then contributes to further breaking down volatile compounds responsible for the bitter taste and developing a more pleasant aroma.This combined method not only improves the sensory properties of the pulses but can also reduce antinutritional substances, increasing the digestibility and nutritional value of the final products. Furthermore, this method can shorten processing times and increase energy efficiency, leading to more cost-effective production.

[0065] At the same time, steaming can contribute to the reduction of germs or to sterilization, preferably in the dearomatization and / or debittering zone.

[0066] For this purpose, a steaming surface or steaming section for reducing germs or for sterilization can be included in the dearomatization and / or debittering zone, which is preferably expanded and extended in shape so that it is also used for flavor development or dearomatization / bittering of the fruit.

[0067] In a further preferred embodiment of the method and / or device according to the invention, step a) of thermally treating the pulses comprises heating the pulses with infrared waves. This is particularly advantageous because heating the pulses with infrared waves enables uniform and rapid heating that penetrates deep into the material. This method effectively reduces bitter substances and undesirable flavors, as the infrared waves break down the cell structures of the pulses and degrade volatile compounds responsible for the bitter taste. Furthermore, infrared heating is energy-efficient and can shorten processing time, leading to more cost-effective production. Uniform heating also ensures consistent product quality, which increases consumer acceptance of the final products.

[0068] In a further preferred embodiment of the process according to the invention, the process comprises, before step a) of thermally treating the legumes, in particular if present before a pre-drying step, an extraction step for defatting the legumes.

[0069] An extraction agent is preferably selected from the group comprising hexane, ethanol, acetone, isopropanol, petroleum ether, methanol or supercritical carbon dioxide (CO2).

[0070] In a further preferred embodiment of the device according to the invention, the device comprises an extraction zone for carrying out an extraction step for defatting the pulses, and wherein the extraction zone is arranged upstream of the dearomatization / debittering zone.

[0071] This is particularly advantageous because the extraction step for defatting the pulses prior to thermal treatment helps to reduce the fat content of the pulses, which improves the efficiency and effectiveness of subsequent processing steps. Defatting the pulses can, on the one hand, make thermal treatment more efficient, as less fat remains in the material, which could oxidize at high temperatures and produce undesirable flavors. On the other hand, the reduced fat content ensures that, in the case of pulses with a high fat content, such as chickpeas, further processing, particularly in a mill or step b) of crushing or grinding the pulses thermally treated in step a), does not lead to greasing of the mill. Furthermore, the removal of fat can increase the storage stability of the pulses and improve the overall efficiency of the production process.

[0072] In a further preferred embodiment of the method and / or device according to the invention, step a) of thermally treating the pulses comprises heating in water or another liquid. This is particularly advantageous because heating the pulses in water or another liquid enables uniform heat transfer and allows bitter substances and undesirable aromas to be effectively extracted from the pulses. This step of heating, optionally even cooking, in water or another liquid contributes to improving the sensory properties of the pulses by reducing bitterness and softening the aroma. It is preferred that the method comprises a drying step following step a) of thermally treating the pulses in the form of heating in water or another liquid.

[0073] This is particularly advantageous because the subsequent drying step after heating in water or another liquid helps reduce the moisture content of the pulses and improves their storage life. Furthermore, drying enables better handling and processing of the pulses in subsequent production steps.

[0074] In an advantageous embodiment of the process according to the invention, the pulses are dried after heating in water or another liquid, subsequently crushed, and then separated by screening into a protein-rich and a protein-poor fraction. However, it should be understood that a drying step can be performed optionally depending on the pulses to be processed. This means that the thermal treatment, in the form of heating in water or another liquid, can be carried out either with or without subsequent drying of the product.

[0075] In a further preferred embodiment of the method according to the invention, the method comprises a step of treating the legumes with an enzyme. This enzyme treatment step is preferably carried out before step a) of thermally treating the legumes.

[0076] In a further preferred embodiment of the device according to the invention, the device, in particular the dearomatization / debitterization zone, comprises an enzymatic treatment bath and / or a cooking bath.

[0077] Through such an enzymatic treatment, the pulses can be particularly advantageously prepared for a subsequent processing step. In particular, a starch antagonist, for example, can be used as an enzyme to prevent the gelatinization of the starch, thus enabling a high-quality separation of proteins and starches. Additionally or alternatively, a protease, for example, can also be used to specifically break down proteins. In a similar way, other, possibly undesirable components can also be specifically removed using appropriate enzymes.

[0078] In a further preferred embodiment of the method and / or device according to the invention, the enzyme is a starch antagonist selected from the group comprising protease, in particular papain, bromelain, trypsin; rennet, in particular chymosin; lipase; pectinase; (pectin methylesterase, polygalacturonase); lactase; glucose oxidase; cellulase and amylase, wherein the enzyme is preferably amylase.

[0079] In a further preferred embodiment of the method and / or the device according to the invention, the method comprises a step of peeling the pulses, which is preferably carried out before step a) of thermally treating the pulses, or the device comprises a peeling device arranged before a dearomatization / debittering zone. In other words, the thermal treatment preferably takes place after peeling the pulses and before comminution and sifting. This is particularly advantageous because peeling the pulses before thermal treatment contributes to increasing the efficiency and effectiveness of the subsequent processing steps. This may be necessary or advantageous depending on the pulse to be processed.also removes unwanted components such as shell residues that could negatively affect the quality and taste of the final products.

[0080] In a further preferred embodiment of the method and / or device according to the invention, step a) of thermally treating the legumes is carried out in a temperature range of at least 80 to a maximum of 140 °C.

[0081] This is particularly advantageous because thermal treatment of the pulses in a temperature range of at least 80 to a maximum of 140 °C allows for optimal reduction of bitter substances and undesirable flavors. This temperature range is ideal for improving the sensory properties of the pulses, as it is sufficiently high to break down volatile compounds responsible for the bitter taste without destroying the nutrients and structure of the pulses or causing unwanted burning or charring.

[0082] If step a) of thermally treating the pulses involves roasting or kilning, the temperature range is preferably at least 120 °C to at most 140 °C. This specific temperature range is optimal for roasting or kilning to improve the sensory properties of the pulses, as it is high enough to degrade volatile compounds responsible for the bitter taste without compromising the nutrients and structure of the pulses.

[0083] If step a) of thermally treating the pulses comprises heating in water or another liquid, the temperature range is preferably approximately at least 80°C to at most 100°C. This specific temperature range is optimal for heating in water or another liquid, in particular water-based, since heating the pulses in water or another liquid, in particular water-based, in the temperature range of at least 80°C to at most 100°C enables gentle and uniform heat transfer.

[0084] Advantageously, in particular, devices or measures can be provided in terms of the process and the process in order to measure and control or regulate the temperature in the dearomatization and / or debittering zone or in the dearomatization and / or debittering process.

[0085] In a further preferred embodiment of the method and / or device according to the invention, the residence time of the product in the process, which is step a) of the thermal treatment of the pulses, which comprises roasting or kilning, is at least 5 to a maximum of 40 minutes, preferably at least 15 to a maximum of 20 minutes. This is particularly advantageous because the specified residence time in the process, which comprises roasting or kilning, ensures an optimal balance between the reduction of bitter substances and the preservation of the nutrients and structure of the pulses. This specific residence time enables sufficient thermal treatment to effectively break down undesirable aromas and bitter substances while simultaneously protecting the valuable ingredients of the pulses.Too short a residence time could lead to insufficient reduction of bitter substances, while too long a residence time could impair the nutrients and texture of the pulses.

[0086] In a further preferred embodiment of the method and / or device according to the invention, the residence time of the product in the process, which is step a) of thermally treating the pulses, which comprises heating in water or another liquid, is at least 60 minutes, preferably at least 120 minutes. This is particularly advantageous because a longer residence time in the heating process in water or another liquid enables a more thorough reduction of bitter substances and undesirable aromas. This extended residence time ensures that the pulses have sufficient time to completely degrade the volatile compounds responsible for the bitter taste. At the same time, it ensures that the nutrients and structure of the pulses are preserved.This leads to improved sensory quality of the final products as bitterness is reduced and the aroma becomes milder.

[0087] Preferably, the method for processing peeled or unpeeled pulses is designed to obtain a protein-rich and a starch-rich fraction by comminution and sifting, wherein a thermal treatment of the pulses is carried out before or during the comminution or sifting, which serves to improve the taste or to dearomatize / debitter the pulses.

[0088] The thermal treatment preferably includes roasting, drying or toasting the pulses, wherein preferably before roasting, drying or toasting by a roaster or another type of dryer, pre-drying in the range from 60 °C to 90 °C and a residence time of up to 30 minutes, preferably 5 - 15 minutes, takes place, and / or a combination of steaming and roasting in one process step of the pulses, and / or heating in water or another liquid with or without subsequent drying of the product, and / or heating with infrared waves of the pulses.

[0089] Preferably, the pulses are dried after heating, then crushed and then separated into a protein-rich and a protein-poor fraction by screening.

[0090] The thermal treatment preferably takes place after peeling the pulses and before comminution / sifting. Roasting or drying preferably takes place at a temperature range of approximately 80 to 140 °C, preferably approximately 120 to 140 °C.

[0091] It is particularly preferred if devices or measures are provided in the process to measure and control or regulate the temperature in the debittering zone or in the debittering process.

[0092] The residence time of the product in the process is preferably 5 to 40 minutes, more preferably approximately 15 to 20 minutes. It is particularly preferred if the process and the process-related devices or measures are provided to measure and control or regulate the temperature in the dearomatization / debittering zone or in the dearomatization / debittering process over the residence time.

[0093] Steaming for microbial reduction or sterilization is preferably included in the dearomatization and / or debittering zone. Steaming for microbial reduction or sterilization can advantageously be included in the dearomatization / debittering zone and preferably extended and extended in the mold so that it is also used for flavor development or for dearomatization / bittering of the fruit.

[0094] Dry superheated steam is preferably used in the dearomization / debittering zone.

[0095] Preferably, superheated steam is used for comminution, grinding and / or sifting.

[0096] The thermal treatment preferably reduces the number of germs more than usual and thus makes the pulses and their products last longer.

[0097] Preferably, the thermal treatment results in a reduction of the anti-nutritional properties.

[0098] Preferably, the legumes are defatted in a defatting zone prior to the thermal treatment. Furthermore, the invention provides for the use of the methods described above, and in particular also the process variants specified above, for a heat treatment for debittering legumes.

[0099] The present process is used to optimize the taste of bitter pulses (e.g. peas, broad beans, lentils, chickpeas), reduce the earthy / pea flavor and reduce the anti-nutritional ingredients, since in many foods the bitter taste and aroma of the pulses significantly reduces their acceptance by the consumer.

[0100] This reduction and / or elimination of bitter and aromatic substances opens up new consumer applications, especially in vegan diets. This is more "sustainable" than a diet based on animal-based raw materials, especially in:

[0101] Egg substitute

[0102] Vegan sausage and meat products

[0103] Vegan cake

[0104] Vegan ready meals

[0105] Vegan cheese products and milk substitute drinks and much more

[0106] Dearomatization and / or debittering make some applications more acceptable to consumers.

[0107] Legumes contain anti-nutritional compounds such as bitter substances (e.g., glycosides, saponins) or lectins. These serve to protect the plant from predators, but are often unsuitable for human consumption.

[0108] By using thermal processes according to the present invention, these anti-nutritional ingredients, as well as flatulent factors (e.g.

[0109] Stachyoses). This not only improves the taste of the protein or starch concentrate, but also reduces the anti-nutritional ingredients. These two things go hand in hand.

[0110] This reduction of anti-nutritional properties and bitter substances through thermal processes is described, among others, in:

[0111] “Dry beans processing, quality evaluation and nutrition” (Howard et al., 2018)

[0112] "Flavor aspects of pulse ingredients" (Roland et al., 2017)

[0113] "Increase of the nutritional quality in fava bean flour and concentrate by reduction of antinutritives" (Mittermaier, Stephanie)

[0114] Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses" (Shi L, et al., 2018)

[0115] The thermal process or thermal treatment can therefore be used in particular before milling / sifting. First, the pulses are separated from their pods or shells, or in other words, the pods are separated from the fruit. The pulses are then usually peeled as before. The procedure according to the invention then means that in the next step, the peeled whole pulses are subjected to a thermal treatment which brings about the greatest possible dearomatization and / or debitter removal of the fruit. The dearomatized / debittered fruit is then crushed by milling. This is followed by sifting or separation into a fraction containing protein concentrates and a fraction containing starch concentrates. Various methods can be used for the thermal treatment.Thus, the goods can be exposed to dry heat and / or a combination of steam and dry heat and / or moist heat after soaking.

[0116] Short description of the characters

[0117] The present invention will be explained in more detail below with reference to the drawings, from which further features, embodiments, and advantages can be seen. In the embodiments shown in the figures, elements that have similar or identical functions are provided with the same reference numerals. Please note that the figures may not be to scale.

[0118] It shows:

[0119] FIG 1 shows a schematic representation of a process according to the prior art without a step a) of thermally treating the pulses;

[0120] FIG 2 shows a schematic representation of a method according to the prior art with a step a) of thermally treating the pulses;

[0121] FIG 3 shows a schematic representation of a method according to the present invention according to a first embodiment;

[0122] FIGS. 4A, 4B and 4C show devices according to the present invention;

[0123] Detailed description

[0124] FIG 1 shows a schematic representation of a prior art process without step a) of thermally treating the pulses.

[0125] The process comprises the following steps: Cleaning 1 of pulses. In the prior art, such cleaning 1 is carried out, for example, using a vibrating sieve or by selecting stones and grasses, for example also using color separators or centrifuges. This is usually followed by a peeling step 2, whereby for various pulses, including peas, drum peelers or hammer mills, as well as various abrasive techniques, are used. For chickpeas, the peeling step can be omitted if necessary. The pulses are then sent to the comminution / grinding process in order to obtain the finely ground ground product 4 from the peeled pulses 3, usually with initial protein values ​​of 19-32%, depending on the pulse, and initial starch values ​​of 40-55.This is then sifted 5 to separate fines / protein concentrate 6 – with a higher protein content, typically from 44% to 65% or even higher depending on the pulse, and coarses / starch concentrate 7 – with a higher starch content, typically from 55% to 75%. Such sifting 5 can be achieved, in particular, by dynamic air sifting. The skilled person will immediately recognize that this step involves concentrating the respective fraction of protein-rich or starch-rich concentrate and not isolating it.

[0126] FIG. 2 also shows a schematic representation of a process according to the prior art. In contrast to the process shown in FIG. 1, however, step a) of the thermal treatment 8 of the pulses is shown here. In the prior art, as can be seen in FIG. 2, the thermal treatment 8 is carried out after sifting 5 or between grinding 3 and sifting (optionally wet) 5. The figure shows the previous dearomatization / debitterization process according to the prior art, in which thermal treatment takes place after sifting 5. Therefore, FIG. 2 also shows the thermal treatment 8, which in the prior art is usually carried out by drying, e.g., a drum dryer.

[0127] FIG. 3, on the other hand, shows a schematic representation of a method according to the present invention according to a first embodiment. In the method according to the invention, here using the example of a roaster E4, a thermal treatment E4 is provided upstream of the comminution E6 as a dearomatization / debittering zone E4. Here, too, the pulse can first be cleaned E1 and then peeled E2. A thermal treatment step E4 of the peeled pulses E3 takes place after peeling E2. The peeled pulses E3 are fed to the thermal treatment E4 and enter the further process as a modified product E5. This is shown in FIG.3 shows a method according to the invention for dearomatization and debittering of pulses, comprising step a) of thermally treating the pulses E4 and a step b) of comminuting or grinding E6 the pulses E5 thermally treated in step a). This is followed by step c) of sifting the pulses E7 comminuted in step b), so that at least one protein-rich fraction E8 and at least one starch-rich fraction E9 is obtained. According to the invention, step a) of thermal treatment E4 comprises heating the pulses E3 to a maximum temperature of 140°C. FIGS. 4A, 4B, and 4C show devices according to different embodiments of the present invention.

[0128] Figure 4A shows a schematic representation of a first preferred embodiment of a device 11 for dearomatizing and debittering pulses according to the present invention. The device comprises the following components: an extraction zone 15, which is provided for the extraction step for defatting the pulses. Here, the pulses are treated with an extractant such as hexane or CO2 to reduce the fat content. The pulses are then transported to the next processing stage via a conveyor line 17 after the extraction zone 15. This is configured as a dearomatizing / debittering zone 12, in which step a) of thermally treating the pulses takes place. The pulses are heated to a maximum temperature of 140°C to reduce bitter substances and undesirable aromas.After thermal treatment, the pulses are transported further along a conveyor line 17. In the comminution or milling zone 13, step b) of comminution or milling of the thermally treated pulses takes place. The pulses are ground to a specific grain size. The ground material is transported to the next processing stage via another conveyor line 17. In the sifting zone 14, step c) of sifting the crushed pulses takes place. The material is separated into a protein-rich and a starch-rich fraction.

[0129] Figure 4B shows a schematic representation of a second preferred embodiment of an apparatus 11 for dearomatizing and debittering pulses according to the present invention. The apparatus comprises the following components and steps:

[0130] In a bath 16, here a soaking and cooking container, which serves both for cooking (16b) and for enzyme treatment (16a) of the pulses, step a) of thermal treatment can be carried out. This involves heating the pulses in water or another liquid. Additionally, an enzyme treatment can be carried out in the bath 16 prior to the thermal treatment to increase the efficiency of bitter substance reduction. After the bath 16, the pulses are transported via a conveyor line 17 to the next processing stage. In the comminution or grinding zone 13, step b) of comminution or grinding of the thermally treated pulses takes place. For this purpose, the pulses can be wet-ground in a fluidized-bed mill according to the rotor / stator principle. The pulses are ground to a specific grain size. The ground material is transported via another conveyor line to the next processing stage.Again, as in the embodiment shown in Fig. 4A, step c) of sifting the crushed pulses can take place in the sifting zone 14. The material is separated into a protein-rich and a starch-rich fraction.

[0131] Figure 4C shows a schematic representation of a third preferred embodiment of a device 11 for dearomatizing and debittering pulses according to the present invention, similar to Figure 4B, but with an additional drying step in a drying device 18. This drying device 18 is integrated into the device 11 in that the pulses are conveyed from the bath 16 via a conveyor line 17 to the drying device 18, in which they are dried. After heating in water or another liquid in the bath 16, the drying step follows in order to reduce the moisture content of the pulses and improve their storage life. After drying, the pulses are transported further via a further conveyor line 17. In the comminution or milling zone 13, step b) of comminution or milling of the thermally treated pulses takes place.The ground material is transported via a further conveyor line 17 to the sifting zone 14, where step c) of sifting the ground pulses takes place. The material is separated into a protein-rich and a starch-rich fraction.

[0132] The device 11 according to the invention and the associated method according to the invention enable efficient dearomatization and debitter removal of pulses by combining several processing steps in one integrated device. As an alternative to such a device configured as a plant, the various process steps can also be carried out in individual devices, possibly at different locations. Application examples:

[0133] In examples 1 to 4 explained below, the thermal process is applied after cleaning / peeling the fruits and before chopping / sifting the pulses.

[0134] The basis of all thermal processes or treatments is that the heat or thermal treatment results in debittering and / or dearomatization and partial 'washing out' and / or 'masking' of the unpleasant flavors.

[0135] The invention significantly reduces, or even almost completely eliminates, the bitter taste and the earthy, pea-like (or legume-like) aroma. This creates significant added value for the food and broader consumer acceptance.

[0136] This was determined using a sensory testing procedure according to DIN 10967-1, profile testing. Eight testers, trained according to ISO 8586-1 and -2, were used to identify defined characteristics (e.g., bitterness and pea aroma). The bitterness was first trained several times with roasted coffee beans and then further expanded to include roasted legumes.

[0137] For the aroma tests, the aroma sensation was neutralized before and after an odor sample by smelling one's own skin in the crook of the arm and an unscented cotton cloth.

[0138] The test was conducted in a test room according to DIN 10962. Eight test persons were involved in the example below.

[0139] Test for roasted and warmed chickpea protein treated with starch antagonists (as an example for the process mentioned below in Example 1), single protocol after the 1st reduction, for the bitter note and the earthy, pea-like (or legume-like) aroma:

[0140] Intensity scale:

[0141] 0 not recognizable 1 very faintly recognizable

[0142] 2 faintly visible

[0143] 3 clearly visible

[0144] 4 clearly visible 5 very clearly visible

[0145] As a blind test, unroasted chickpea protein

[0146] Further sensory results are available for other pulses using the patent-pending process. Particularly in many applications, such as vegan milk substitutes, the bitter taste and earthy, pea-like aroma permeate even added flavors, resulting in an unpleasant sensory taste. The new process prevents this. Furthermore, the anti-nutritional ingredients are reduced.

[0147] The advantage of the process is the optimization of taste and also the reduction of saponins and lectins, so that the raw materials can be used more widely and thus make a greater contribution to supplying the world's growing population.

[0148] It can also be beneficial to defatt the legumes after peeling. This achieves an even higher protein and starch yield and facilitates mechanical processing, especially for chickpeas, which have a higher fat content than peas or broad beans.

[0149] This can usually be achieved through extraction and an extraction agent, such as CO2, or a more economical process using hexane. Mechanical presses have their limitations due to the very low fat content, but it might be possible to use this process in the future.

[0150] Another advantage of defatting is the longer shelf life by reducing fat oxidation. Fat oxidation can cause legumes to become rancid and ultimately inedible for consumers, and oxidation products are also nutritionally undesirable.

[0151] Furthermore, applications in the cosmetics sector are opening up, as debittering and / or dearomatization result in a significant reduction in germs. In the cosmetics market, there is a trend away from "chemicals" and microplastics. Demand for "natural" ingredients is therefore high.

[0152] Example 1 - Roasting / Drying / Tossing

[0153] Roasting refers to the heating of food without the addition of liquids. The most commonly used roaster is a drum roaster, which ensures a constant rotation of the roasted product (in this case, pulses). It is a batch process, but continuous discharge of the roasted product is also possible. Other roasters that can be used include:

[0154] Fluidized bed roasters (e.g. with fluidized bed) with and without subsequent water vaporization.

[0155] According to the present invention, roasting above 160 °C is avoided, as the Maillard reaction (a non-enzymatic browning) can occur and cause the pulses to become too brown. Furthermore, the roasting time also plays a role, as a "burnt" taste can develop after roasting above 30 minutes, especially in the starch fraction.

[0156] The purpose is to preserve the protein and starch concentrates in their natural color as much as possible. This is particularly desired by customers / consumers in the vegan milk and milk substitute industry, as well as in the production of vegan cheese, for example. But protein drinks for fitness should also be presented to the consumer with a product that is as light as possible, as is the case with many convenience meals (ready meals). But lighter protein and starch concentrates are also generally used in baked goods, for example in vegan cakes. This is generally not necessary for bread, as this is baked again and therefore undergoes additional browning. Therefore, energy is saved if toasting below 165°C is not used.

[0157] Kiln-drying is a traditional device in which the food is layered on a tray and dried using hot, circulating air. It's a batch process, like roasting.

[0158] The toaster continuously produces evenly roasted pulses in a continuous process, but with a much shorter residence time than kilning or roasting.

[0159] In this example, peas are used. However, other legumes can also be processed accordingly. The temperature and roasting time in the roaster must be adjusted accordingly. Roasting takes place in a temperature range of 80°C to 140°C, with a preferred temperature range of 120°C to 140°C, and a roasting time of 5 to 30 minutes, preferably 15 to 20 minutes.

[0160] The temperature curves are as follows:

[0161] In the 1st minute 20°C to 80°C, from the 3rd minute 60°C to 80°C, from the 6th minute from 80°C up to the final temperature of 130°C to 140°C depending on the pulse.

[0162] The peas, like other pulses, are then ground using a sifter mill, preferably. However, other milling methods can also be used, such as:

[0163] • A counter-rotating pin mill (rotor impact mill)

[0164] • A rotor impact mill with other tools e.g. beaters

[0165] • A eddy current Z-long gap mill

[0166] • A jet mill: This mill does not use a grinding mechanism and

[0167] Grinding path. This is a so-called autogenous comminution, since the particles collide in the air stream and are thus crushed

[0168] Most mills have a classifying wheel (separation mechanism) integrated into them. The adjustable speed of the classifying wheel separates the particles according to their size or specific gravity. Smaller particles pass through the classifying wheel due to their centrifugal forces, while larger particles are rejected by the classifying wheel and returned to the grinding zone (a mixture of proteins, starch, fibers, etc.) for further grinding until the desired particle size is achieved.

[0169] Dynamic air separation is typically used next. This is a mechanical separation process in which particles are separated based on their ratio of inertia to flow resistance in a gas stream, using gravity and centrifugal forces. In simple terms, heavy, high-density particles (in this example, the starch fraction) are separated from lighter, lower-density particles (in this example, the protein fraction). Example 2 - Pre-drying

[0170] As in example 1 :

[0171] Peas are used here. However, other pulses can also be processed in this way. The temperature and roasting time in the roaster must be adjusted accordingly.

[0172] However, in this example, pre-drying is carried out to achieve a higher grinding yield and better sensory properties.

[0173] Without pre-drying, the kernel of the legume may not be optimally penetrated during roasting. If roasting is carried out for too long (over 30 minutes) or at too high a temperature (over 140°C), a "burnt" taste develops, especially in the protein fraction after sifting. Therefore, in the example of peas using a roaster, drying is carried out for 1-6 minutes, preferably 3-5 minutes, at 60°C to 90°C, preferably 70°C to 80°C.

[0174] Other types of dryers can also be used. Two preferred types are:

[0175] Convective dryer - Here the thermal energy is

[0176] Hot gas is supplied, e.g. drum dryers, roasters, or the like; Radiation dryers - The thermal energy is supplied by radiation of a defined frequency (microwave, infrared, or the like)

[0177] However, it makes more sense to dry and roast the pulses in a machine, in this case a roaster. Therefore, as in Example 1, they are then roasted at a temperature range of 80°C to 140°C, with a preferred temperature range of 120°C to 140°C, and a dwell time of 5 to 30 minutes, preferably 15 to 20 minutes. Pre-drying results in a more even roast without leaving any "flavor."

[0178] The peas, like other pulses, are then crushed using a sifter mill and then sifted as described in Example 1. Pre-drying results in mill performance increases of approximately 10%; in this example, with an hourly output of 500 kg per mill, this would be 550 kg for peas.

[0179] The peas are then ground and sifted as in Example 1.

[0180] Example 3 - Roasting and steaming - in one machine - in one process step, in a continuous process.

[0181] The broad beans, or other pulses (but with slight temperature and time differences of 1% to 10%), are processed with: a. Temperatures in the range of 80 °C to 140 °C, preferably 130 °C to 140 °C b. Steam temperature of 75 °C to 130 °C c. Depending on the roasting temperature / time used

[0182] • In a preferred temperature window of 110 °C to 125 °C d . In the time from 2 minutes to 15 minutes e. At a preferred time from 2 minutes to 6 minutes

[0183] The advantage of combining both processes is that it not only "masks" the flavor, which is essentially the case with roasting, but also, to put it simply, "washes out" the flavor. In addition, the thermal treatment with steam and roasting reduces the number of germs.

[0184] The field beans, or other pulses, are then subjected to a crushing / sifting process so that the protein and starch flour can be concentrated, as in example 1.

[0185] Example 4 - Heating in water or another liquid

[0186] For example, peas, or other legumes, are soaked in water. The soaking time ranges from 6 to 24 hours, preferably 10 to 12 hours in water. However, due to capacity and space requirements, peas are not always soaked, even though this can certainly reduce gas-causing substances, such as oligosaccharides. Thus, the process can begin without prior soaking.

[0187] After soaking, the peas are heated for a temperature range of 45°C to 70°C, preferably 50°C to 60°C, and a dwell time of 50 to 180 minutes, preferably 80 to 120 minutes. However, this is not done in the soaking water—this reduces anti-nutritional substances. The peas are then dried at 40°C to 60°C with dry air, preferably in a drum dryer with air flowing through them, for 10 to 30 minutes. Preferably, the drying time is 15 to 20 minutes.

[0188] However, this process results in only slight or barely perceptible debittering and dearomatization, as determined by sensory tests following a previous sensory testing scheme. Furthermore, there is a high risk of the starch granules bursting. This makes clean separation in the sifter difficult, which in turn prevents a higher protein value from being achieved.

[0189] Therefore, subsequent experiments using a starch antagonist are significantly more promising. A starch antagonist is a substance that prevents the starch from gelatinizing, which causes it to acquire a different density, volume, and mass, making it difficult or impossible to separate in the sifter.

[0190] However, in contrast to examples 1 and 2, a different mill is used, as the grinding capacity / output can be significantly reduced, e.g., up to 80% lower with a sifter mill. This is due to the elasticity of this "softer" pea and a lower Mohs number of 2-3, compared to the Mohs number of 5-6 for roasted peas.

[0191] Therefore, one usually uses:

[0192] • A counter-rotating pin mill (rotor impact mill)

[0193] • A rotor impact mill with other tools e.g. beaters

[0194] • Vortex mill (rotor / stator principle) with heated walls When the desired grain size is reached, the powder is fed to the classifier to separate the protein and starch fractions, as in examples 1 and 2.

[0195] Example 4.1 : Prevention of starch gelatinization in pulses

[0196] Alternatively, the legumes, in this example peas, are treated with a starch gelatinization antagonist. Technical enzymes, such as amylases, are best suited. Procedure:

[0197] Goal: To break down the starch before it gelatinizes during cooking. Alpha amylase is used in this example.

[0198] Function: Alpha-amylase breaks down starch into smaller molecules such as dextrins and maltose, thus preventing gelatinization.

[0199] Application: Alpha amylase can be added to peas before or during cooking to break down the starch.

[0200] Procedure number 1

[0201] 1. Prepare enzyme solution: o Prepare a solution of alpha-amylase in water. o Amount of enzyme: 0.1 grams to 3.5 grams per kilogram of legumes, preferably 0.2 to 0.4 grams.

[0202] 2. Soak peas: o Soak the peas in this solution for at least 1-6 hours, preferably over 6 hours, so that the enzyme can break down the starch.

[0203] 3. Cooking: o After soaking, cook the peas at 100°C for 30 to 45 minutes. Treatment with alpha amylase prevents the gelatinization of the starch or reduces it to such an extent that it plays no or only a minor role in further processing.

[0204] Procedure number 2, where the pH value is adjusted

[0205] 1. Goal: Temperature and pH Optimum o Enzymes have specific temperature and pH optima. For alpha-amylase, the temperature optimum is often between 60-70°C, and the pH is around 6-7. Therefore, heating is not done to 100°C, but to 60-70°C. o The pH is adjusted using acids. Drinking water usually has a pH of 7-7.5, so it must be adjusted to pH 6-7 using acids, e.g., citric acid.

[0206] 2. Concentration / amount of enzymes: o 0.1 grams to 3.5 grams per kilogram of pulses, preferably 0.3-0.4 grams per kilogram of pulses are used.

[0207] The moist peas or other pulses are then dried, milled, and sifted. Alternatively, the moist peas can be ground in a fluidized-bed mill (rotor / stator principle) with heated walls, eliminating the need for separate drying. The mills mentioned in Example 4 can also be used. However, in the fluidized-bed mill, no further dearomatization or debitter removal takes place, as the pulses' residence time is too short. This step merely serves to save a processing step.

[0208] Possible strength antagonists

[0209] • Amylases: These, like alpha-amylase, beta-amylase, glucoamylase, and invertase, are best suited to breaking down starch. However, alpha-amylase is most effective at preventing gelatinization during cooking.

[0210] Other technical enzymes that can be used are: • Proteases (e.g. papain, bromelain, trypsin)

[0211] • Rennet (Chymosin)

[0212] • Lipase

[0213] • Pectinase (pectin methylesterase, polygalacturonase)

[0214] • Lactase

[0215] • Glucose oxidase

[0216] • Cellulase

[0217] Example 4.2 Use of acids

[0218] Lowering the pH with acids can inhibit or delay the gelatinization of starch and is an alternative to Example 4.1. Both methods can also be used in combination.

[0219] Possible acids:

[0220] 1. Acetic acid: Dosage: 0.1% to 0.8%. Preferably between 0.3% and 0.5%.

[0221] 2. Citric acid: o Dosage: Typically between 0.1% and 0.5% per kg of pulse, preferably between 0.2% and 0.3%.

[0222] Other acids that can be used are malic acid, lactic acid, tartaric acid, ascorbic acid and all acids approved for the food industry, such as formic acid and phosphoric acid.

[0223] Application example:

[0224] 1. The acid can be added during the soaking of the peas. A solution with a pH of approximately 4 to 5 is effective in influencing starch gelatinization.

[0225] 2. A homogeneous distribution of the acid is important to ensure consistent effectiveness. This can be achieved, for example, by using a stirrer. 3. Heat in the range of 50-70°C, preferably between 58°C and 64°C, for 30 to 80 minutes, preferably between 40 and 50 minutes.

[0226] With these methods, the gelatinization of starch in pulses can be effectively prevented or reduced, which facilitates further processing and results in better taste and aroma with higher yields, especially in the protein fraction.

[0227] The moist peas, or other pulses, are then dried, milled, and sifted. Alternatively, they are transferred while still moist to a cyclone dryer.

[0228] The advantage of the application examples, as proven in the sensory tests, is a further reduction of the bitter taste as well as the earthy, pea-like (legume-like) aroma.

[0229] Example 5 - Process involving defatting of pulses prior to thermal treatment.

[0230] This is especially useful for chickpeas, as they have a higher fat content (6-7%) compared to peas (approx. 4%). The higher the fat content, the more difficult the product is to grind, and the fat can cause clumps or accumulations of material to form in pipes, machinery, or other equipment. This is especially true if the intake air temperature is above 25°C. Furthermore, this significantly reduces the mill's performance.

[0231] Therefore, the legumes can be defatted before thermal treatment and grinding. Another advantage is that fat spoilage is reduced, which also results in a longer shelf life.

[0232] The legumes, in this example chickpeas, are reduced in fat using extraction and an extraction agent such as CO2. This can result in a residual fat of up to 0.5%.

[0233] Other possible extraction agents can be used, such as methanol, CO2, propane, butane, ethyl acetate, acetone, nitrous oxide; less frequently, extraction is carried out with hexane, methyl acetate, butanone, or dichloromethane. After extraction, the pulses are thermally treated, milled, and sifted as in Example 1 or 2 to obtain a protein-enriched and starch-enriched fraction.

[0234] In the process according to the invention, pulses are thermally treated after peeling and before or during comminution / sifting to improve flavor and debitter. This results in a significant reduction in anti-nutritional ingredients in the production of protein and starch concentrates from pulses, and thus in a reduction in the bitter substances responsible for the bitter taste. The shelf life of these products is also increased by a further reduction in germ count. This process can increase consumer acceptance among a significant portion of consumers, as the protein and starch products produced using this method no longer have any or only a barely perceptible bitter taste.

[0235] The invention is presented merely by way of example with reference to the exemplary embodiments in the description and is not limited thereto. Rather, it encompasses all variations, modifications, substitutions, and combinations that a person skilled in the art can derive from the present documents, particularly within the scope of the claims and the general representations in the introduction to this description, as well as the description of the exemplary embodiments, and can combine with their expert knowledge and the prior art. In particular, all individual features and possible embodiments of the invention can be combined.

[0236] Reference character list

[0237] 1 1 - Device for dearomatization and debittering of pulses

[0238] 12- Dearomatization Zdebittering zone

[0239] 13- Crushing or grinding zone

[0240] 14- Classification zone

[0241] 15- Extraction zone 16- Bath

[0242] 16a- Enzymatic treatment bath

[0243] 16b- Cooking bath

[0244] 17- Conveyor line 18- Dryer

Claims

Claims 1 . A process for the dearomatization and debittering of pulses comprising - a step a) of thermal treatment of the pulses; - a step b) of crushing or grinding the pulses thermally treated in step a); and - a step c) of sifting the pulses comminuted in step b) so that at least one protein-rich fraction and at least one starch-rich fraction is obtained, wherein step a) of thermal treatment comprises heating the pulses to a maximum temperature of 140 °C.

2. The method according to claim 1, wherein step a) of thermally treating the pulses comprises roasting, drying or toasting the pulses.

3. The method according to claim 1 or 2, further comprising a pre-drying step, wherein the pre-drying step comprises pre-drying the legumes for a predetermined residence time in a predetermined temperature range, and wherein the predetermined temperature range is from 60 °C to 90 °C and / or the predetermined residence time is at most 30 minutes, preferably 5 to 15 minutes, and wherein further preferably the pre-drying step is carried out before a step a) of thermally treating the legumes.

4. A method according to any one of claims 1 to 3, wherein step a) of thermally treating the legumes comprises thermal treatment by means of a combination of steaming and roasting.

5. A method according to any one of claims 1 to 4, wherein step a) of thermally treating the legumes comprises heating the legumes with infrared waves.

6. Process according to one of the preceding claims, wherein the process comprises, before step a) of thermally treating the pulses, in particular if present before a pre-drying step, an extraction step for defatting the pulses, wherein an extraction agent is preferably selected from the group comprising hexane, ethanol, acetone, isopropanol, petroleum ether, methanol or supercritical carbon dioxide (CO2).

7. A method according to any one of claims 1 or 2, wherein step a) of thermally treating the legumes comprises heating in water or another liquid, and wherein the method preferably comprises a drying step following step a) of thermally treating the legumes.

8. The method according to claim 7, wherein the method comprises a step of treating the legumes with an enzyme, which is preferably carried out before step a) of thermally treating the legumes.

9. The method according to claim 8, wherein the enzyme is a starch antagonist selected from the group comprising protease, in particular papain, bromelain, trypsin; rennet, in particular chymosin; lipase; pectinase; (pectin methylesterase, polygalacturonase); lactase; glucose oxidase; cellulase and amylase, wherein the enzyme is preferably amylase.

10. A method according to any one of the preceding claims, wherein the method comprises a step of peeling the legumes, which is preferably before step a) of thermal treatment of the pulses.

11. A method according to any one of the preceding claims, wherein step a) of thermally treating the legumes is carried out in a temperature range of at least 80 to a maximum of 140 °C, and wherein - preferably step a) of thermally treating the pulses comprises roasting or drying and the temperature range is approximately at least 120 °C to at most 140 °C or - preferably step a) of thermally treating the pulses comprises heating in water or another liquid and the temperature range is approximately at least 80°C to at most 100°C.

12. A process according to any one of the preceding claims, wherein the residence time of the product in the process, which is a step a) of thermally treating the pulses, which comprises roasting or drying, is at least 5 to at most 40 minutes, preferably at least 15 to at most 20 minutes, or - wherein the residence time of the product in the process, which is a step a) of thermally treating the pulses, which comprises heating in water or another liquid, is at least 60 minutes, preferably at least 120 minutes.

13. Device (11) for dearomatization and debittering of pulses, preferably designed to carry out a method according to claims 1 to 13, comprising - a dearomatization-debittering zone (12) for carrying out a step a) of thermal treatment of the pulses - a comminution or milling zone (13) for carrying out a step b) of comminution or milling of the pulses thermally treated in step a), wherein the dearomatization / debittering zone (12) is arranged upstream of the comminution or milling zone (13). and - a sifting zone (14) for carrying out a step c) of sifting the pulses, preferably comminuted in a step b), so that at least one protein-rich and at least one starch-rich fraction is obtained, and - optionally, an extraction zone (15) for carrying out an extraction step for defatting the pulses, and wherein the extraction zone (15) is arranged upstream of the dearomatization / debittering zone (12).

14. Device (11) according to claim 13, wherein the device, in particular the dearomatization / debittering zone (12) comprises an enzymatic treatment bath (16, 16a) and / or a cooking bath (16, 16b).

15. Device (11) according to claim 13 or 14, wherein the device (11), in particular the comminution or grinding zone (13) comprises a mill which is selected from the group comprising rotor impact mills or classifier mills, eddy current Z-long gap mills, jet mills, fluidized bed mills or the like, and wherein the mill is designed to produce, in a step b) of comminution or grinding of the pulses thermally treated in step a), comminuted pulses with a granularity of at least 1 pm to at most 200 pm, preferably of at least 30 pm to at most 35 pm.

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