De-flavoring legumes or pulses

Abstract

A process for treating a product A having unwanted flavors, and selected from the group consisting of at least partially dried legumes and at least partially dried pulses. The process comprises the steps of: contacting an aqueous solution comprising peracetic acid and hydrogen peroxide with the product A for 40 seconds to 90 seconds, to provide a mixture of the aqueous solution and the product A; drying the mixture to a temperature of no less than 135 °C for a period of time of no less than 7 minutes, to provide a treated product B, and recovering the treated product B, wherein the treated product B is depleted in unwanted flavors and has a moisture content loss of a minimum of 8 wt.-% with respect to a moisture content of the product A. A de-flavored product so obtained, a process for preparing de- flavored flour and a de-flavored flour so obtained.

Description

DE-FLAVORING LEGUMES OR PULSESField of the invention

[0001] The invention relates to a process for de-flavoring a product comprising at least one of partially dried legumes and / or partially dried pulses, a de-flavored product so obtained, a process for producing de-flavored flour from said de-flavored product, and a de-flavored flour so obtained.Background

[0002] Food safety of ready to eat legumes, pulses and flours remains a challenge for producers. One of the largest problems for the legumes, pulses, legumes flours and pulses flours to displace animal-based proteins is sensory. Legumes and pulses are commonly milled / ground, and milling can often exacerbate oxidative rancidity and this is particularly damaging for legumes and pulses.

[0003] The largest flavor houses in the world and legumes and / or pulses protein producers know the benefits of reducing typical off-notes flavors which are associated with legumes and pulses, such as bitterness / green notes / astringency which are strong- off notes.

[0004] Plant-based proteins, especially those derived from legumes and pulses such as peas, lentils, and chickpeas, have garnered significant attention due to their nutritional benefits and potential for sustainable production. However, the widespread acceptance and use of these proteins are often hindered by the presence of off-flavors, which can significantly affect their palatability and consumer acceptance.

[0005] Various literature review explores the sources of these off-flavors and various strategies employed to mitigate them.

[0006] Sources of Off-Flavors

[0007] Off-flavors in pulses are partially inherent and partially produced during harvesting, processing, and storage. The primary sources of these undesirable flavors in legumes and pulses are complex and arise from various biochemical processes involving both volatile organic compounds (VOCs) and non-volatile organic compounds(non-VOCs). (See Saffarionpour, Shima. 2023. “Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods”. Food and Bioprocess Technology, July, https: / / doi.org / 10.1007 / s11947-023-03148-4.)

[0008] Volatile organic compounds: VOCs in pulses belong to the categories of aldehydes, alcohols, ketones, acids, pyrazines, sulfur compounds which are primarily produced through the oxidation of unsaturated fatty acids. (See Roland, Wibke S. U., Laurice Pouvreau, Julianne Curran, Fred Van De Velde, and Peter M. T. De Kok. 2017. "Flavor Aspects of Pulse Ingredients". Cereal Chemistry 94 (1): 58-65. https: / / doi.org / 10.1094 / CCHEM-06-16-0161-FI.) This oxidation can be enzymatic or non-enzymatic. The enzymatic action, particularly from lipoxygenases, catalyzes these reactions, producing flavors often described as beany or grassy. (See Wang, Bei, Qiang Zhang, Na Zhang, Kathrine H. Bak, Olugbenga P. Soladoye, Rotimi E. Aluko, Yu Fu, and Yuhao Zhang. 2021. “Insights into Formation, Detection and Removal of the Beany Flavor in Soybean Protein”. Trends in Food Science & Technology 112 (June): 336-47. https: / / doi.Org / 10.1016 / j.tifs.2021.04.018.) For example, hexanal, a common aldehyde, contributes to the green, grassy notes found in many legume-based products (See Yu , Hansong, Ruixue Liu, Yaohui Hu, and Baojun Xu. 2017. “Flavor Profiles of Soymilk Processed with Four Different Processing Technologies and 26 Soybean Cultivars Grown in China”. International Journal of Food Properties 20 (sup3): S2887-98. https: / / doi.Org / 10.1080 / 10942912.2017.1382507.)

[0009] Non-VOCs: On the other hand, off-taste is strongly correlated to the presence of non-VOC such as saponins, phenolic compounds, and sometimes alkaloids. (See Roland, Wibke S. U., Laurice Pouvreau, Julianne Curran, Fred Van De Velde, and Peter M. T. De Kok. 2017. "Flavor Aspects of Pulse Ingredients". Cereal Chemistry 94 (1): 58-65. https: / / doi.org / 10.1094 / CCHEM-06-16-0161-FI.) These compounds impart a bitter taste.

[0010] Enzymatic Activities: Beyond lipoxygenases, other enzymes such as proteases can also impact flavor by breaking down proteins into smaller peptides and amino acids, some of which may be bitter or have other strong flavors. In chickpeas,specific peptides produced during enzymatic hydrolysis have been identified to contribute to bitterness, potentially overshadowing their beneficial bioactive properties. (See Real Hernandez, Luis M., and Elvira Gonzalez de Mejia. 2019. “Enzymatic Production, Bioactivity, and Bitterness of Chickpea (Cicer Arietinum) Peptides”. Comprehensive Reviews in Food Science and Food Safety 18 (6): 1913-46. https: / / doi.Org / 10.1111 / 1541 -4337.12504.)

[0011] Impact of Processing and Storage: The methods used to process and store plant-based proteins can exacerbate the formation of off-flavors. Improper handling and prolonged storage can increase the activity of enzymes like lipoxygenases and proteases, thus intensifying undesirable flavors. Additionally, excessive exposure to heat can lead to development of off-flavors due to the impact of heat on sugars and amino acids, such as those occurring in Maillard reactions, through the thermal breakdown of phenolic acids, as well as from the oxidative and thermal degradation of carotenoids, and through the thermal decomposition of thiamine. (See Roland, Wibke S. U., Laurice Pouvreau, Julianne Curran, Fred Van De Velde, and Peter M. T. De Kok. 2017. "Flavor Aspects of Pulse Ingredients". Cereal Chemistry 94 (1): 58-65. https: / / doi.Org / 10.1094 / CCHEM-06-16-0161 -Fl .)

[0012] Existing De-flavoring Techniques for Legumes, Pulses and Their Derivatives

[0013] To address off-flavors in whole or partially dried legumes and pulses, as well as in plant-based protein products such as flours and protein isolates derived from these sources, a range of specific techniques were applied up to now during various stages of production:

[0014] Soaking

[0015] Soaking legumes and pulses in water prior to cooking is a traditional method that helps in reducing water-soluble non-volatile compounds such as saponins and phenolics as well as volatile compounds. This process significantly diminishes bitterness and astringency by leaching out undesirable compounds. (See Roland, Wibke S. U., Laurice Pouvreau, Julianne Curran, Fred Van De Velde, and Peter M. T. De Kok. 2017. "Flavor Aspects of Pulse Ingredients". Cereal Chemistry 94 (1): 58-65.https: / / doi.org / 10.1094 / CCHEM-06-16-0161-FI.) Using an integrated metabolomics approach, He et al. (See He, Lei, Qian Hu, Liyang Wei, Xuliyang Ge, Ning Yu, and Ying Chen. 2023. “Unravelling Dynamic Changes in Non-Volatile and Volatile Metabolites of Pulses during Soaking: An Integrated Metabolomics Approach”. Food Chemistry 422 (October): 136231) https: / / doi.Org / 10.1016 / j.foodchem.2023.136231) demonstrated that soaking leads to substantial alterations in a wide range of metabolites, including flavonoids, fatty acids, aldehydes, and esters. These changes were particularly notable over various time intervals, with significant transformations observed as early as 4 hours and continuing up to 24 hours of soaking. This research underscores the complexity of biochemical reactions during soaking and highlights its effectiveness in enhancing the sensory properties of pulses by modifying key flavor-active compounds. (See He, Lei, Qian Hu, Liyang Wei, Xuliyang Ge, Ning Yu, and Ying Chen. 2023. “Unravelling Dynamic Changes in Non-Volatile and Volatile Metabolites of Pulses during Soaking: An Integrated Metabolomics Approach”. Food Chemistry 422 (October): 136231.)

[0016] Thermal treatment

[0017] Thermal treatments, including roasting, boiling, and autoclaving, are critical for reducing volatile compounds and deactivating enzymes that contribute to off-flavors. These methods are effective in breaking down complex flavor precursors through Maillard reactions, thermal degradation of phenolic acids, carotenoids, and thiamine, thereby improving the overall flavor profile.

[0018] For instance, Ma et al. (See Ma, Zhen, Joyce I. Boye, Benjamin K. Simpson, Shiv O. Prasher, Diane Monpetit, and Linda Malcolmson. 2011. “Thermal Processing Effects on the Functional Properties and Microstructure of Lentil, Chickpea, and Pea Flours”. Food Research International, Improving the Nutrition and Safety of Manufactured Foods: The Quest for Better Health? Selected papers from the CIFST- AAFC 2010 Meeting held in Winnipeg, MB, Canada, May 30 to June 1 , 2010, 44 (8): 2534-44. https: / / doi.Org / 10.1016 / j.foodres.2010.12.017) explored how different thermal processing treatments affect the volatile flavor profiles of pulses like navy beans, red kidney beans, green lentils, and yellow peas grown in Saskatchewan. Roasting wasfound to increase the total volatile compound content, particularly enhancing desirable flavors such as the green, grassy notes in navy and red kidney beans. In contrast, precooking methods reduced the overall volatile content by about 61.75% across most pulses, effectively diminishing undesirable flavors. These findings indicate that thermal treatments like roasting and precooking can be selectively used to either amplify favorable flavors or suppress less desirable ones in pulse-based products, offering valuable insights for optimizing sensory qualities in food development. (See Ma, Zhen, Joyce I. Boye, Benjamin K. Simpson, Shiv O. Prasher, Diane Monpetit, and Linda Malcolmson. 2011. “Thermal Processing Effects on the Functional Properties and Microstructure of Lentil, Chickpea, and Pea Flours”. Food Research International, Improving the Nutrition and Safety of Manufactured Foods: The Quest for Better Health? Selected papers from the CIFST-AAFC 2010 Meeting held in Winnipeg, MB, Canada, May 30 to June l , 2010, 44 (8): 2534-44. https: / / doi.Org / 10.1016 / j.foodres.2010.12.017.)

[0019] In a different study, Ma et al. (See Ma, Zhen, Joyce I. Boye, Sorayya Azarnia, and Benjamin K. Simpson. 2016. “Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments”. International Journal of Food Properties 19 (10): 2251-71. https: / / doi.org / 10.1080 / 10942912.2015.1121494) explored the impact of thermal treatments, specifically roasting and boiling, on removing off-flavors in lentil, chickpea, and pea flours. The study found that both treatments were effective in reducing off- flavors associated with raw pulses, primarily through the reduction of anti-nutritional factors like trypsin inhibitors, which are known to contribute to undesirable tastes. Roasting was particularly effective in modifying flavor profiles without compromising the structural integrity of the flours, suggesting a potential method for enhancing flavor in pulse-based products. Boiling also contributed to flavor improvement, though it additionally altered the microstructure of the flours, which could affect their final sensory attributes in food applications. (See Ma, Zhen, Joyce I. Boye, Sorayya Azarnia, and Benjamin K. Simpson. 2016. “Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments”. International Journal of Food Properties 19 (10): 2251-71. https: / / doi.org / 10.1080 / 10942912.2015.1121494.)

[0020] In a study by Wainaina et al. (See Wainaina, Irene, Elizabeth Wafula, Daniel Sila, Clare Kyomugasho, Tara Grauwet, Ann Van Loey, and Marc Hendrickx. 2021. “Thermal Treatment of Common Beans (Phaseolus Vulgaris L.): Factors Determining Cooking Time and Its Consequences for Sensory and Nutritional Quality”. Comprehensive Reviews in Food Science and Food Safety 20 (4): 3690-3718. https: / / doi.org / 10.1111 / 1541-4337.12770), the effectiveness of thermal treatments in removing off-flavors in common beans is explored with a focus on cooking techniques. The study highlights that both roasting and boiling significantly affect the sensory qualities of beans by reducing anti-nutritional factors such as hemagglutinin and phytates, which are known to contribute to off-flavors. Thermal processing, particularly cooking, is shown to be essential for enhancing flavor, aroma, and texture, thereby improving the overall palatability and digestibility of beans. This balance ensures that while off-flavors are minimized, nutritional quality is maximized, illustrating the critical role of controlled thermal treatment in the preparation of legumes for consumption. (See Wainaina, Irene, Elizabeth Wafula, Daniel Sila, Clare Kyomugasho, Tara Grauwet, Ann Van Loey, and Marc Hendrickx. 2021. “Thermal Treatment of Common Beans (Phaseolus Vulgaris L.): Factors Determining Cooking Time and Its Consequences for Sensory and Nutritional Quality”. Comprehensive Reviews in Food Science and Food Safety 20 (4): 3690-3718. https: / / doi.org / 10.1111 / 1541-4337.12770.)

[0021] Solvent extraction

[0022] This method involves using solvents to remove bitter and astringent compounds, particularly from legume flours. In a study by Chang et al. (See Chang, C., A. K. Stone, R. Green, and M. T. Nickerson. 2019. “Reduction of Off-Flavors and the Impact on the Functionalities of Lentil Protein Isolate by Acetone, Ethanol, and Isopropanol Treatments”. Food Chemistry 277 (March): 84-95. https: / / doi.Org / 10.1016 / j.foodchem.2018.10.022), effectiveness of solvent extraction using acetone, ethanol, and isopropanol to reduce off-flavors in lentil protein isolate (LPI) was evaluated. The research demonstrated that ethanol and isopropanol treatments, particularly at 75% concentration, significantly reduced total volatile compounds that contribute to off-flavors, enhancing the flavor profile of LPI. Thisreduction was attributed to the solvents' ability to decrease the presence of aldehydes and ketones, which are often associated with undesirable flavors in pulses. Notably, the treatments did not negatively impact the physicochemical and functional properties of the LPI, suggesting that solvent extraction can be a viable method to improve the sensory qualities of plant-based protein isolates without compromising their functional benefits. (See Chang, C., A. K. Stone, R. Green, and M. T. Nickerson. 2019. “Reduction of Off-Flavors and the Impact on the Functionalities of Lentil Protein Isolate by Acetone, Ethanol, and Isopropanol Treatments”. Food Chemistry 277 (March): 84-95. https: / / doi.Org / 10.1016 / j.foodchem.2018.10.022.) Similarly, Vatansever et al. (See Vatansever, Serap, Minwei Xu, Ana Magallanes-Lopez, Bingcan Chen, and Clifford Hall. 2021. “Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory”. Processes 9 (3): 489. https: / / doi.org / 10.3390 / pr9030489) examined the efficacy of using supercritical carbon dioxide combined with ethanol (SC-CO2+EtOH) as a solvent extraction method for removing off-flavors from pea flour. The findings demonstrated that this technique significantly reduces off-aroma compounds such as alcohols, aldehydes, and methoxypyrazines, which are primarily responsible for the undesirable flavors in pea flour. Notably, the study reports that total volatile content in de-flavored pea flours decreased dramatically, illustrating the effectiveness of SC- CO2+EtOH extraction in enhancing the sensory quality of the flours by minimizing the presence of key off-aroma compounds. (See Vatansever, Serap, Minwei Xu, Ana Magallanes-Lopez, Bingcan Chen, and Clifford Hall. 2021. “Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory”. Processes 9 (3): 489. https: / / doi.Org / 10.3390 / pr9030489.)

[0023] Enzymatic treatment

[0024] Applying specific enzymes can target and break down bitter peptides and other flavor precursors in legume-derived products. Enzymatic treatment is generally designed to enhance the flavor of protein isolates and concentrates by selectively hydrolyzing proteins into shorter, less bitter peptides).

[0025] The research by Song et al. (See Song, Danfeng, Sam K.c. Chang, and Salam A. Ibrahim. 2009. “Descriptive Sensory Characteristics of No-Flatulence Pinto Bean”. Journal of Food Quality 32 (6): 775-92. https: / / doi.Org / 10.1111 / j.1745- 4557.2009.00278.x) studied the effects of enzymatic treatment with crude a- galactosidase on pinto bean flour. While the enzymatic treatment was intended to modify flavor profiles, it yielded mixed results. Although the treatment successfully reduced certain off-flavors, it simultaneously increased the presence of other undesirable flavors, including raw beany off-flavors, bitterness, and astringency. Additionally, it led to a darker color in the bean paste. This study highlights the complex outcomes of enzymatic treatments, which, while effective in addressing specific flavor issues, can also intensify or introduce new off-flavors, demonstrating the challenges in achieving targeted flavor improvements in food products.

[0026] Germination

[0027] Germination or sprouting activates natural enzymes in legumes and pulses, leading to the degradation of undesirable flavor compounds. This process not only enhances the taste but also improves the digestibility and nutritional availability of these foods. Recent studies on the effects of germination and sprouting on reducing off- flavors in pulses have been comprehensively reviewed by Saffarionpour (See Saffarionpour, Shima. 2023. “Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods”. Food and Bioprocess Technology, July. https: / / doi.org / 10.1007 / s11947-023-03148-4), highlighting the effectiveness of these methods in improving sensory and nutritional qualities.

[0028] Fermentation

[0029] Fermentation leverages microbial cultures to transform both volatile and non-volatile flavor precursors into less offensive compounds. This biological method not only reduces off-flavors but can also introduce new, desirable flavors to the product, enhancing its overall sensory profile. Recent studies on effect on effect of fermentation on modulating the flavor profile of legumes and pulses is reviewed comprehensively by Roland et al. (See Roland, Wibke S. U., Laurice Pouvreau, Julianne Curran, Fred Van De Velde, and Peter M. T. De Kok. 2017. "Flavor Aspects of Pulse Ingredients". Cereal Chemistry 94 (1): 58-65. https: / / doi.org / 10.1094 / CCHEM-06-16-0161-FI.) andSenanayake et al. (See Senanayake, Dhananga, Peter J. Torley, Jayani Chandrapala, and Netsanet Shiferaw Terefe. 2023. “Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes”. Fermentation 9 (7): 635. https: / / doi.org / 10.3390 / fermentation9070635.)

[0030] Other methods

[0031] W02023023048 (Bender et al.) and W02023023049 (Anderson et al.) highlights various approaches in the processing of pea and fava beans protein concentrates to reduce off-flavors. More particularly:W02023023048 describes a method for making a de-flavored pea protein concentrate comprising: applying an aqueous fluid to a base pea protein concentrate to obtain a moistened pea protein concentrate; heating the moistened legume flour at a temperature 140 °C - 190 °C to obtain a heat- treated pea protein concentrate; and milling the heat-treated pea protein concentrate to obtain the de-flavored pea protein concentrate. The applying step comprises applying an aqueous steam to the base pea protein concentrate in a ratio (concentrate to water) of from about 7: 1 to about 12: 1 , optionally with liquid water or aqueous solution to the base pea protein concentrate in ratio (concentrate to water) of from about 4.0: 1 to 6.0: 1 .W02023023049 describes a method for making a de-flavored fava bean protein concentrate comprising: in a reactor applying an aqueous fluid to a base fava bean protein concentrate to obtain a moistened fava bean protein concentrate;heating the moistened fava bean flour at a temperature from about 160° C to about 200 °C, to obtain a heat-treated fava bean protein concentrate; and optionally, milling the heat-treated fava bean protein concentrate to obtain the de-flavored fava bean protein concentrate. The aqueous fluid is at least an aqueous steam and wherein the aqueous steam is applied to the base fava bean protein concentrate in a ratio (concentrate to steam) greater than 7 : 1 to greater than 8 : 1 and optionally the aqueous fluid further comprises a liquid water or aqueous solution, which is applied to the base fava bean protein concentrate in ratio (concentrate to water) of from about 4.0:1 to about 6.0: 1 .

[0032] However, the above-mentioned prior art description fails to describe or suggest: a process allowing to easily remove unwanted flavors from at least partially dried legumes and at least partially dried pulses; a process allowing to easily remove unwanted flavors from at least partially dried legumes and at least partially dried pulses while performing a pasteurization of said at least partially dried legumes and at least partially dried pulses; a de-flavored product comprising at least one of partially dried legumes and / or partially dried pulses having improved properties and limited denaturation, preferably no denaturation; a de-flavored and pasteurized product comprising at least one of partially dried legumes and / or partially dried pulses having improved properties and limited denaturation, preferably no denaturation; a process to easily manufacture a de-flavored flour from a de-flavored product comprising at least one of partially dried legumes and / or partially dried pulses; a process to easily manufacture a de-flavored and pasteurized flour from a de-flavored and pasteurized product comprising at least one of partially dried legumes and / or partially dried pulses;a de-flavored flour of a de-flavored product comprising at least one of partially dried legumes and / or partially dried pulses, said de-flavored product having improved properties; and / or a de-flavored and pasteurized flour of a de-flavored and pasteurized product comprising at least one of partially dried legumes and / or partially dried pulses, said de-flavored and pasteurized product having improved properties.

[0033] Most existing processes do not have the capability to do de-flavoring or deflavoring and sanitizing without degrading the quality of the product and protein content. If a thermal process (such as steam pasteurization) or other non-thermal pasteurization (such has HPP: high pressure processing) is used to pasteurize the product and to remove unwanted flavours, it will damage the quality of the product and the protein will undergo a certain amount of denaturation.

[0034] Also, it is to be noted that: de-flavoring / debitterization is a critical competitive advantage for a plantbased produced against their competitors because one of the main challenges is the flavour profile, which prevents plant-based proteins from being on par in taste with animal proteins; plant-based proteins have the disadvantage of being bitter, astringent, beany, metallic, amongst other; and / or plant-based products have to rely heavily on flavour systems to mask these off- notes; however, these flavour systems do not last throughout the whole shelf life of the product.

[0035] Therefore, there is a strong need to overcome drawbacks of the existing processes and other drawbacks mentioned above.

[0036] More particularly, there is a strong need for a process for de-flavoring a product comprising at least one of partially dried legumes and / or partially dried pulses, ade-flavored product so obtained, a process for producing de-flavored flour from said deflavored product, and a de-flavored flour so obtained.

[0037] Also, there is a strong need to give plant protein suppliers a competitive advantage and to make plant proteins more appealing. This is critical for the plantbased business to compete against animal proteins and to be better than the other plant protein suppliers.

[0038] According to one embodiment of the invention, it was surprisingly discovered that de-flavoring of at least partially dried legumes and / or at least partially dried pulses, with an aqueous solution of peracetic acid and hydrogen peroxide (such as the aqueous solution known as Neo-Pure Synergy), followed by a controlled drying step, is less time consuming than existing processes (e.g., fermentation, germination and enzymatic activities).

[0039] Also, according to another embodiment of invention, it was surprisingly discovered that de-flavoring and pasteurizing of at least partially dried legumes and / or at least partially dried pulses, with an aqueous solution of peracetic acid and hydrogen peroxide (such as the aqueous solution known as Neo-Pure Synergy), followed by a controlled drying step, is less time consuming than existing processes (e.g., fermentation, germination and enzymatic activities).

[0040] It is important to note that the processes according to the invention involve fewer variables than processes of the existing art.

[0041] Also, according to another embodiment, the technology of the present invention does not mask these off-flavours, it removes them through a combination of oxidation and exposure to heat for a short period of time.

[0042] Also, according to another embodiment, the technology according to the present invention is superior to existing processes (e.g., germination, fermentation and, enzymatic activity (to name a few examples)) because it is faster, less expensive and has fewer variables to impact its performance.

[0043] Also, according to another embodiment, the technology according to the present invention allows to preserve the protein concentration and the quality of the product.

[0044] Also, there is a further need for a process for de-flavoring and pasteurizing a product comprising at least one of partially dried legumes and / or partially dried pulses, a de-flavored and pasteurized product so obtained, a process for producing de-flavored and pasteurized flour from said de-flavored and pasteurized product, and a de-flavored and pasteurized flour so obtained.

[0045] As mentioned above, existing processes do not have the capability do both without degrading the quality of the product. If a thermal process (such as steam pasteurization) or other non-thermal pasteurization (such has HPP: high pressure processing) is used to pasteurize the product and to remove unwanted flavours, it will damage the quality of the product and the protein will undergo a certain amount of denaturation.

[0046] The innovative invention described below allows to remove unwanted flavors from at least partially dried legumes and at least partially dried pulses, and also from flour obtained said at least partially dried legumes and at least partially dried pulses. Non-limiting examples of unwanted flavors may be bitterness, astringency, etc.

[0047] In broad terms, the process applies, preferably continuously applies, an aqueous, colourless processing aid based on peracetic acid and hydrogen peroxide onto the whole or partial dried legumes or pulses. The legumes or pulses are tumbled, preferably continuously tumbled, and then dried, preferably continuously dried, in a bed dryer. Dried legumes or pulses (in a whole forms or chuck forms) after the drying step, can milled / ground into flour.

[0048] One of the advantages of the process according to the invention is that a deflavoring of whole or partially dried legumes involves less protein denaturation to remove the unwanted flavors, especially after being milled (higher denaturation enthalpy).

[0049] Summary of the invention

[0050] Various aspects of the invention are described hereinafter with reference to the following preferred embodiments 1 to 49.1. A process for treating a product A having unwanted flavors, wherein the product A is selected from the group consisting of at least partially dried legumes and at least partially dried pulses, and wherein said process comprises the steps of:(a) contacting an aqueous solution comprising peracetic acid and hydrogen peroxide with the product A for a period of time varying from 40 seconds to 90 seconds, to provide a mixture of the aqueous solution and the product A;(b) drying the mixture of step (a) to a temperature of no less than 135 °C for a period of time of no less than 7 minutes, to provide a treated product B, and(c) recovering from step (b) the treated product B, wherein the treated product B is depleted in unwanted flavors and has a moisture content loss of a minimum of 8 wt.-% with respect to a moisture content of the product A.2. The process according to embodiment 1, wherein the treated product is further depleted from peracetic acid and / or hydrogen peroxide.3. The process according to embodiment 1 , wherein the treated product B is further free of the peracetic acid and / or the hydrogen peroxide.4. The process according to any one of embodiments 1 to 3, wherein step (a) comprises the steps of spraying the aqueous solution against the product A, and mixing the product A and the aqueous solution.The process according to embodiment 4, wherein the mixing of the product A and the aqueous solution is carried out in mixing drum or a continuous mixer. The process according to any one of embodiments 1 to 5, wherein the aqueous solution is an aqueous, colourless processing aid comprising with respect to the total weight of the aqueous, colourless processing aid:(i) from 2 wt.-% to 8 wt.-% of peracetic acid;(ii) from 15 wt.-% to 30 wt.-% of hydrogen peroxide; and(iii) water. The process according to embodiment 6, wherein the aqueous, colourless processing aid further comprises: acetic acid, sulfuric acid, and / or at least one additive. The process according to embodiment 7, wherein the at least one additive is 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP). The process according to any one of embodiments 6 to 8, wherein the weigh ratio of ingredient (i) to ingredient (ii) is 1 :65 to 1 :7. The process according to any one of embodiments 1 to 9, wherein the aqueous solution is contacted with the product A at a rate of 130 to 170 liters of the aqueous solution per metric ton of the product A. The process according to any one of embodiments 1 to 9, wherein the aqueous solution is contacted with the product A at a rate of 145 to 165 liters of the aqueous solution per metric ton of the product A. The process according to any one of embodiments 1 to 9, wherein the aqueous solution is contacted with the product A at a rate of 150 liters of the aqueous solution per metric ton of the product A.The process according to any one of embodiments 1 to 12, wherein step (b) is carried out in a drying device. The process according to embodiment 13, wherein the drying device is a fluidized bed dryer. The process according to embodiment 13 or 14, wherein said process further comprises between step (a) and step (b), a step of conveying the mixture of the aqueous solution and the product A to the drying device of step (b). The process according to embodiment 15, wherein the conveying of the mixture of the aqueous solution and the product A to the drying device is carried out by at least one device selected from the group consisting of chutes, and conveyor belts. The process according to embodiments 1 to 16, wherein step (b) is carried out at a temperature of 135 °C to 150 °C for a period of 7 to 10 minutes. The process according to embodiment 17, wherein step (b) is carried out at a temperature of 135 °C for 7 minutes. The process according to any one of embodiments 1 to 18, wherein the at least partially dried legumes are selected from the group consisting of peas, soy beans, lentils, garbanzo beans, faba beans and navy beans; and wherein the at least partially dried pulses are selected from the group consisting of dried peas, dried soy beans, dried lentils, dried garbanzo beans, dried faba beans and dried navy beans. The process according to any one of embodiments 1 to 19, wherein the at least partially dried legumes are under the form of whole legumes and / or chunks of legumes, and wherein the at least partially dried pulses are under the form of whole pulses and / or chunks of pulses. The process according to any one of embodiments 1 to 20, wherein said process further allows to obtain a pasteurized treated product B.A product selected from the group consisting of at least partially dried legumes and at least partially dried pulses, said product being depleted in unwanted flavors, wherein said product is obtained from the process defined in any one of embodiments 1 to 21. The process according to any one of embodiments 1 to 20, wherein the product B obtained from step (c) is further transformed into a flour which is depleted in unwanted flavors. The process according to embodiment 21, wherein the product B obtained from step (c) is further transformed into a flour which is depleted in unwanted flavors and pasteurized. The process according to embodiment 23 or 24, wherein the treated product B transformed into the flour in a mill. A process for preparing flour from at least partially dried legumes and at least partially dried pulses, said flour being depleted in unwanted flavors, wherein said process comprises:(a) contacting an aqueous solution comprising peracetic acid and hydrogen peroxide with a product A selected from the group consisting of at least partially dried legumes and at least partially dried pulses, for a period of time varying from 40 seconds to 90 seconds, to provide a mixture of the aqueous solution and the product A;(b) drying the mixture of step (a) to a temperature of no less than 135 °C for a period of time of no less than 7 minutes, to provide a treated product B;(c) recovering from step (b) the treated product B, the treated product B being depleted in unwanted flavors and having a moisture content loss of a minimum of 8 wt.-% with respect to a moisture content of the product A; and(d) transforming the treated product B of step (c) into flour depleted in the unwanted flavors. The process according to embodiment 26, wherein the treated product B is further depleted in the peracetic acid and / or the hydrogen peroxide, and the flour is further depleted in in the peracetic acid and / or the hydrogen peroxide. The process according to embodiment 26, wherein the treated product B is further free of the peracetic acid and / or the hydrogen peroxide, and the flour is further free of the peracetic acid and / or the hydrogen peroxide. The process according to any one of embodiments 26 to 28, wherein step (a) comprises the steps of spraying the aqueous solution against the product A, and mixing the product A and the aqueous solution. The process according to embodiment 29, wherein the mixing of the product A and the aqueous solution is carried out in mixing drum or a continuous mixer. The process according to any one of embodiments 26 to 30, wherein the aqueous solution is an aqueous, colourless processing aid comprising with respect to the total weight of the aqueous, colourless processing aid:(i) from 2 wt.-% to 8 wt.-% of peracetic acid;(ii) from 15 wt.-% to 30 wt.-% of hydrogen peroxide; and(iii) water. The process according to embodiment 31 , wherein the aqueous, colourless processing aid further comprises: acetic acid, sulfuric acid, and / or at least one additive.The process according to embodiment 32, wherein the at least one additive is 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP). The process according to any one of embodiments 31 to 33, wherein the weigh ratio of ingredient (i) to ingredient (ii) is 1 :65 to 1:7. The process according to any one of embodiments 26 to 34, wherein the aqueous solution is contacted with the product A at a rate of 130 to 170 liters of the aqueous solution per metric ton of the product A. The process according to any one of embodiments 26 to 34, wherein the aqueous solution is contacted with the product A at a rate of 145 to 165 liters of the aqueous solution per metric ton of the product A. The process according to any one of embodiments 26 to 34, wherein the aqueous solution is contacted with the product A at a rate of 150 liters of the aqueous solution per metric ton of the product A. The process according to any one of embodiments 26 to 37, wherein step (b) is carried out in a drying device. The process according to embodiment 38, wherein the drying device is a fluidized bed dryer. The process according to embodiment 38 or 39, wherein said process further comprises between step (a) and step (b), a step of conveying the mixture of the aqueous solution and the product A to the drying device of step (b). The process according to embodiment 40, wherein the conveying of the mixture of the aqueous solution and the product A to the drying device is carried out by at least one device selected from the group consisting of chutes, and conveyor belts. The process according to embodiments 26 to 41, wherein step (b) is carried out at a temperature of 135 °C to 150 °C for a period of 7 to 10 minutes.43. The process according to embodiment 40, wherein step (b) is carried out at a temperature of 135 °C for 7 minutes.44. The process according to any one of embodiments 26 to 43, wherein the at least partially dried legumes are selected from the group consisting of peas, soy beans, lentils, garbanzo beans, faba beans and navy beans; and wherein the at least partially dried pulses are selected from the group consisting of dried peas, dried soy beans, dried lentils, dried garbanzo beans, dried faba beans and dried navy beans.45. The process according to any one of embodiments 26 to 44, wherein the at least partially dried legumes are under the form of whole legumes and / or chunks of legumes, and wherein the at least partially dried pulses are under the form of whole pulses and / or chunks of pulses.46. The process according to any one of embodiments 26 to 45, wherein step (d) is carried out in a mill.47. The process according to any one of embodiments 26 to 46, wherein said process further allows to obtain a pasteurized flour.48. A flour made from at least partially dried legumes and / or at least partially dried pulses, said flour being depleted in unwanted flavors and obtained from the process defined in any one of embodiments 26 to 46.49. A flour made from at least partially dried legumes and / or at least partially dried pulses, said flour being depleted in unwanted flavors and pasteurized, wherein the flour is obtained from the process defined in embodiment 47.

[0051] Various other aspects of the invention will be described hereinafter with reference to the following drawings:Fig. 1 represents a schematic view of a system used to carry out the process according to the invention.Fig. 2 represents photos illustrating a visual evaluation of the Control product and the Test product of Example 2.Fig. 3 represents a graph illustrating the appearance of the Control product and the Test product of Example 2.Fig. 4 represents a graph illustrating the aroma of the Control product and the Test product of Example 2.Fig. 5 represents a graph illustrating the flavor of the Control product and the Test product of Example 2.Fig. 6 represents a graph illustrating the texture of the Control product and the Test product of Example 2.Fig. 7 represents a graph illustrating the aftertaste of the Control product and the Test product of Example 2.Fig. 8 represents a graph illustrating a man comparison between the Control product and the Test Product of Example 2.

[0052] The present description will provide hereinafter specific examples to one particular legume for illustrative purposes and are not intended to limit the scope of the disclosed technology. In any embodiment described in this document, the de-flavored whole or chunk dried legume when milled has reduced bitterness, and reduced astringency compared to a base non-treated legume flour.

[0053] EXAMPLES

[0054] The following examples illustrate surprising improvements according to the present invention. In the following examples, with reference to Fig. 1 , a system 1 was used. This system 1 comprised a spinning mixing drum 11 (i.e., a continuous mixer), a conveyor 41 and a continuous fluid-bed dryer 71. The spinning mixing drum 11 was provided with an inlet 15, an inlet 17 and an outlet 19.

[0055] The inlet 15 was in fluid communication with a source 13 of a product to be treated. Means (e.g a conveyor belt not illustrated) were provided to continuously feed theinlet 15 and load the spinning mixing drum 11 with a controlled flow 21 of the product to be treated. Any kind of spinning mixing drum can be used.

[0056] The inlet 17 was in fluid communication with a source 23 of an aqueous solution of peracetic acid and hydrogen peroxide. Also, means (e.g. a dosing pump which is not illustrated) were provided to continuously apply a controlled flow 25 of the aqueous solution of peracetic acid and hydrogen peroxide to the controlled flow 21 of the product to be treated. Then both flows 21 and 25 are mixed and transit toward the outlet 19 where a continuous flow 27 of treated product is collected by an inlet 43 of the conveyor 41. Also, the inlet 17 was further provided with sprinklers to improve dispersion of the flow 25 of the aqueous solution against the flow 21 of the product to be treated.

[0057] The fluid-bed dryer 71 was provided with an inlet 73 for receiving the flow 27 of the treated product, and an outlet 75 (e.g. a chute) for collecting a flow 77 of pasteurized and de-flavored product.

[0058] The conveyor 41 was further provided with an outlet 45 in fluid communication with the inlet 73. The conveyor 41 was continuously transporting the flow 27 of the treated product to the inlet 73 of the fluid-bed dryer.

[0059] The spinning mixing drum 11, the conveyor 41 and the fluid-bed dryer 71 are common commercial devices well known to a person skilled in the art and do not need to be further defined. In the case of the example 1 , the following devices were used:

[0060] Example 1

[0061] Protocol

[0062] Using the system 1 defined above, partially dried peas (product to be treated) were fed to the system using a conveyor belt at a rate of 2 metric tons per hour, the product falls into the spinning mixing drum 11 via the inlet 15 (creating a flow 21 of the product to be treated) and a flow 25 of a solution containing peracetic acid and hydrogen peroxide is applied to the flow 21. Then the flows 21 and 25 are mixed and transit to form a flow 27 of treated product transiting via the conveyor 41 to the fluid bed dryer 71. Then the flow 27 of the treated product flows in the fluid bed dryer and is dried at 149 °C. The product was collected at the outlet 77 the fluid bed dryer 71.

[0063] Efficacy of Neo-Pure pasteurization process on Enterococcus faeciunr.

[0064] In broad terms, the process to achieve a 5-logarhythm product was inoculated with Enterococcus faecium NRRL B-2354. The product was treated with Neo-Pure Synergy solution and system (150 Liters / ton, 2 metric tons / hour and 149 °C).

[0065] The Final Active Chemical Components of the Neo-Pure Synergy solution is illustrated in the following table.*Remaining component of the solution is water

[0066] Produce product for the sensory test of Neo-Pure pasteurization process:

[0067] Split yellow peas were treated with the Neo-Pure Synergy solution and system (150 Liters / ton, 2 metric tons / hour and 149 °C). Sensory samples were collected, after treating and drying, from the exit chute at different times, starting at the beginning of the run. Additionally, control samples were collected from untreated product. Samples were collected every minute at the exit of the fluid bed dryer in clean plastic resealable bags. The control samples were composites of the incoming product.

[0068] Third-party sensory evaluation

[0069] The product that was produced for sensory evaluation was milled using a clean milling attachment for a benchtop stand mixer and sent to a professional third- party sensory evaluation company to evaluate the appearance, aroma, flavor and texture of the control (non-treated yellow peas) and the Neo-Pure Synergy treated yellow peas.

[0070] Results

[0071] Efficacy results:

[0072] The pasteurization for the split yellow peas achieved an average 5-log reduction of Enterococcus faecium NRRL B-2354.

[0073] Sensory results:

[0074] In terms of flavor: The Neo-Pure treated product was less bitter, less green / grassy and there was less aftertaste than in the untreated pea flour. Metallic flavors are also associated to pulse flours, this was perceived in the untreated sample and less present in Neo-Pure treated product.

[0075] In terms of texture: The Neo-Pure treated product was less thick, less viscous, and less astringent than the untreated pea flour.

[0076] In terms of aroma: The Neo-Pure treated product smelled slightly greener / grassier than the untreated pea flour and it had some toasted notes. This is the reason we ask for participants to plug their nose when they taste the sample so that thearoma does not influence their response; this is also why we ask people to not flip back to aroma evaluation after tasting the sample.

[0077] In summary: Neo-Pure treated peas that were subject to milling outperformed the untreated milled peas.

[0078] Example 2 - Detailed data of the third party evaluation of the samples of Example 1

[0079] Protocol

[0080] Descriptive analysis of the test products was conducted by a third party trained sensory panel (n=9) previously trained for sensory testing of wheat and pea flour.

[0081] The panel was oriented with the test products and references for appearance, flavour and texture / body for the descriptive analysis of two available products and developed a detailed lexicon to document each product with its unique sensory profile.

[0082] Panellists evaluated the products in a two-replication design using a customised sensory ballot with standard rating scales in order to quantify sensory product similarities and differences between the products. The strength of each attribute was rated on a 0 - 15 scale with 0 = none and 15 = very strong. Panelists each received 6.6 g of product dissolved in 93.4 grams of water, served in a 5 oz. plastic cup.

[0083] All samples were served at room temperature. Samples were rated for appearance (consensus), aroma, flavour, and texture by the panelists, individually. All samples were swallowed. Samples were presented blind and randomized.

[0084] Yellow Pea Flour - Trained Panel Assessment

[0085] Descriptive Analysis Report

[0086] Background and Objectives

[0087] Background

[0088] Two samples of Yellow Pea Flour were evaluated to determine similarities and differences in appearance, flavor and texture between the two samples.

[0089] The sensory properties of the two products (Control and Test) were identified and quantified by a Trained Sensory Panel.

[0090] Objectives

[0091] The primary research objectives of this study were to determine, using the trained panel, the sensory similarities and differences between the 2 products.

[0092] Methodology (DA)

[0093] METHODOLOGY - Descriptive Analysis• Descriptive analysis of the test products were conducted by the trained sensory panel (n=9) previously trained for sensory testing of wheat and pea flour.• The panel was oriented with the test products and references for appearance, flavor and texture / body for the descriptive analysis of two available products and will develop a detailed lexicon to document each product with its unique sensory profile.• Subsequently, panellists have evaluated the products in a two-replication design using a customised sensory ballot with standard rating scales in order to quantify sensory product similarities and differences between the products. The strength of each attribute will be rated on a 0 - 15 scale with 0 = none and 15 = very strong.

[0094] Key Sensory Findings

[0095] Meaningful differences are noticed for appearance, aroma / flavor, and texture1. Appearance: Test was noticeably darker and more opaque, and shows more separation and residue on the side of the cup2. Aroma / Flavor: Meaningful differences between the Control and Test samples were driven mainly by overall impact (aroma) for Test, and higher green / grassy perception for the Control products (aroma / flavor). The panel has also noted a slight higher bitterness intensity (Flavor) for Control compared to T est.3. Texture: in comparison to Control, Test was thinner / less viscous, had fewer particles, and less astringency

[0096] The samples were analyzed for appearance, aroma, flavor, and texture by a Professional Trained Panel, who has been trained for sensory analysis of pea flour.

[0097] The panel was oriented with the test products and appropriate references for appearance, aroma, flavor, and texture for the descriptive analysis of all samples and to develop a detailed lexicon to document each product with its unique sensory profile.

[0098] Samples were evaluated and prepared and served.

[0099] The strength of each attribute was rated on the 15-point, where 0 = none and 15 = very strong.

[0100] This scale incorporates the ability to use tenths of a point and therefore has the potential of 150 scale differentiations.

[0101] The panelists evaluated each sample using the following procedure:

[0102] Panelists each received 6.6 g of product dissolved in 93.4 grams of water, served in a 5 oz. plastic cup• All samples were served at room temperature• Samples were rated for appearance (consensus), aroma, flavor, and texture by the panelists, individually.• All samples were swallowed• Samples were presented blind and randomized• Two replications of sample data were collected

[0103] Evaluation Design

[0104] Products were evaluated in one session:

[0105] Panelists evaluated 2 products, with a total of 2 replications for each product. Visual attributes were seen side by side for comparison, consensus by panel. One visual evaluation was completed per repetition.

[0106] Definitions: Appearance

[0107] Definitions: Aroma

[0108] Definitions: Flavor & Aftertaste

[0109] Definitions: Texture

[0110] Fig. 2 represents photos and visual evaluation of the Control product and the T est product.

[0111] Key Differences

[0112] Detailed Descriptive Results

[0113] How to Interpret Significance

[0114] In the following table 1 , the letters following the mean score show significant differences at the 95% confidence level. You can feel confident 19 out of 20 times, this will be the outcome.Table 1

[0115] Concerning Product 1 and Product 2: There is an “a” following both numbers associated with Product 1 and Product 2, so these numbers are not statistically different. Product 1 was not significantly higher for overall flavor than Product 2.

[0116] Concerning Product 2 and Product 4: There is an “a” for Product 2, but no “a” for Product 4, so these numbers are significantly different - the mean that has an “a” beside it is significantly higher. Thus, Product 2 had significantly more overall flavor that Product 4.

[0117] Appearance - See table 2 below and Figure 2

[0118] The Test product was considerably darker in colour intensity and more opaque than Control product. More separation and residue left on the side of the cup were evident in the Test sample as well. Also, additional information concerning the Appearance is illustrated in Figure 3.

[0119] Aroma - see table 3 below and Figure 3

[0120] Test product had slightly stronger overall aroma intensity than the Control product, driven by more perceptible beany, earthy, and toasted notes. Control was noticeably higher for green / grassy and nutty aromas. Also, additional information concerning the Aroma is illustrated in Figure 4.

[0121] Flavor - see table 4 below and Figure 4

[0122] Test product was significantly less bitter, and had fewer green / grassy, hay, and other flavor (metallic) notes than Control product. Slightly more earthy flavor was detected in Test. Also, additional information concerning the Flavor is illustrated in Figure 5.[0124 Texture - see table 5 below and Figure 5

[0124] The Test product felt thinner in the mouth, had fewer particles, and significantly less astringency than Control product. Also, additional information concerning the Texture is illustrated in Figure 6.

[0125] Aftertaste - see table 6 below and Figure 6

[0126] Both products (Control product and Test product) had a low level aftertaste, with Control product being slightly higher than Test product, driven by bitterness, beany, and other flavor (metallic) perception. Control product was also found to be significantly more astringent than Test product in aftertaste. Also, additional information concerning the Aftertaste is illustrated in Figure 7.

[0127] Mean Comparisons

[0128] Figure 8 represents a graph illustrating a man comparison between the Control product and the Test Product.Example 3 - Hexanal Reduction and Shelf-Life Sensory Evaluation

[0129] In a subsequent study, split yellow peas were treated using the Neo-Pure Synergy process at 149 °C (290 °F) for 8-9 minutes, with a solution concentration of 150 L / ton (4:20 ratio). Analytical testing demonstrated a 42% reduction in hexanal concentration compared to untreated control samples. Hexanal is a key volatile compound contributing to the characteristic “grassy” flavor and aroma in legumes. It isformed through the enzymatic oxidation of unsaturated fatty acids, primarily catalyzed by lipoxygenase (LOX). The observed reduction in hexanal is hypothesized to result from the following mechanisms:1. Oxidation of hexanal to hexanoic acid by peracetic acid (PAA), consistent with known chemical pathways.2. Volatilization and removal during the drying process, which likely contributes to the reduction of volatile aldehydes.3. Enzymatic deactivation of LOX, inferred from the deterioration of flavor in control samples over time, while treated samples maintained stability.

[0130] Sensory evaluation trials were conducted at 2 and 6 months post-milling. The trained sensory panels consistently reported superior flavor profiles in the treated samples according to the present technology. Control samples exhibited increased bitterness, grassy notes, and metallic aftertaste over time, whereas treated samples retained a cleaner, less astringent flavor with improved overall acceptability. These findings further support the efficacy of the present technology in improving the sensory quality and shelf-life stability of legume-based products.

[0131] The above description of the embodiments should not be interpreted in a limiting manner since other variations, modifications and refinements are possible within the scope of the present invention. Accordingly, it should be understood that various features and aspects of the disclosed embodiments can be combined with or substituted for one another in order to form varying modes of the disclosed invention. The scope of the invention is defined in the appended claims and their equivalents.

Claims

CLAIMS1. A process for treating a product A having unwanted flavors, wherein the product A is selected from the group consisting of at least partially dried legumes and at least partially dried pulses, and wherein said process comprises the steps of:(a) contacting an aqueous solution comprising peracetic acid and hydrogen peroxide with the product A for a period of time varying from 40 seconds to 90 seconds, to provide a mixture of the aqueous solution and the product A;(b) drying the mixture of step (a) to a temperature of no less than 135 °C for a period of time of no less than 7 minutes, to provide a treated product B, and(c) recovering from step (b) the treated product B, wherein the treated product B is depleted in unwanted flavors and has a moisture content loss of a minimum of 8 wt.-% with respect to a moisture content of the product A.

2. The process according to claim 1, wherein the treated product is further depleted from peracetic acid and / or hydrogen peroxide.

3. The process according to claim 1 , wherein the treated product B is further free of the peracetic acid and / or the hydrogen peroxide.

4. The process according to any one of claims 1 to 3, wherein step (a) comprises the steps of spraying the aqueous solution against the product A, and mixing the product A and the aqueous solution.

5. The process according to claim 4, wherein the mixing of the product A and the aqueous solution is carried out in mixing drum or a continuous mixer.

6. The process according to any one of claims 1 to 5, wherein the aqueous solution is an aqueous, colourless processing aid comprising with respect to the total weight of the aqueous, colourless processing aid:(i) from 2 wt.-% to 8 wt.-% of peracetic acid;(ii) from 15 wt.-% to 30 wt.-% of hydrogen peroxide; and(iii) water.

7. The process according to claim 6, wherein the aqueous, colourless processing aid further comprises: acetic acid, sulfuric acid, and / or at least one additive.

8. The process according to claim 7, wherein the at least one additive is 1- hydroxyethylidene-1 ,1-diphosphonic acid (HEDP).

9. The process according to any one of claims 6 to 8, wherein the weigh ratio of ingredient (i) to ingredient (ii) is 1:65 to 1:7.

10. The process according to any one of claims 1 to 9, wherein the aqueous solution is contacted with the product A at a rate of 130 to 170 liters of the aqueous solution per metric ton of the product A.

11. The process according to any one of claims 1 to 9, wherein the aqueous solution is contacted with the product A at a rate of 145 to 165 liters of the aqueous solution per metric ton of the product A.

12. The process according to any one of claims 1 to 9, wherein the aqueous solution is contacted with the product A at a rate of 150 liters of the aqueous solution per metric ton of the product A.

13. The process according to any one of claims 1 to 12, wherein step (b) is carried out in a drying device.

14. The process according to claim 13, wherein the drying device is a fluidized bed dryer.

15. The process according to claim 13 or 14, wherein said process further comprises between step (a) and step (b), a step of conveying the mixture of the aqueous solution and the product A to the drying device of step (b).

16. The process according to claim 15, wherein the conveying of the mixture of the aqueous solution and the product A to the drying device is carried out by at least one device selected from the group consisting of chutes, and conveyor belts.

17. The process according to claims 1 to 16, wherein step (b) is carried out at a temperature of 135 °C to 150 °C for a period of 7 to 10 minutes.

18. The process according to claim 17, wherein step (b) is carried out at a temperature of 135 °C for 7 minutes.

19. The process according to any one of claims 1 to 18, wherein the at least partially dried legumes are selected from the group consisting of peas, soy beans, lentils, garbanzo beans, faba beans and navy beans; and wherein the at least partially dried pulses are selected from the group consisting of dried peas, dried soy beans, dried lentils, dried garbanzo beans, dried faba beans and dried navy beans.

20. The process according to any one of claims 1 to 19, wherein the at least partially dried legumes are under the form of whole legumes and / or chunks of legumes, and wherein the at least partially dried pulses are under the form of whole pulses and / or chunks of pulses.

21. The process according to any one of claims 1 to 20, wherein said process further allows to obtain a pasteurized treated product B.

22. A product selected from the group consisting of at least partially dried legumes and at least partially dried pulses, said product being depleted in unwanted flavors, wherein said product is obtained from the process defined in any one of claims 1 to 21.

23. The process according to any one of claims 1 to 20, wherein the product B obtained from step (c) is further transformed into a flour which is depleted in unwanted flavors.

24. The process according to claim 21, wherein the product B obtained from step (c) is further transformed into a flour which is depleted in unwanted flavors and pasteurized.

25. The process according to claim 23 or 24, wherein the treated product B transformed into the flour in a mill.

26. A process for preparing flour from at least partially dried legumes and at least partially dried pulses, said flour being depleted in unwanted flavors, wherein said process comprises:(a) contacting an aqueous solution comprising peracetic acid and hydrogen peroxide with a product A selected from the group consisting of at least partially dried legumes and at least partially dried pulses, for a period of time varying from 40 seconds to 90 seconds, to provide a mixture of the aqueous solution and the product A;(b) drying the mixture of step (a) to a temperature of no less than 135 °C for a period of time of no less than 7 minutes, to provide a treated product B;(c) recovering from step (b) the treated product B, the treated product B being depleted in unwanted flavors and having a moisture content loss of a minimum of 8 wt.-% with respect to a moisture content of the product A; and(d) transforming the treated product B of step (c) into flour depleted in the unwanted flavors.

27. The process according to claim 26, wherein the treated product B is further depleted in the peracetic acid and / or the hydrogen peroxide, and the flour is further depleted in the peracetic acid and / or the hydrogen peroxide.

28. The process according to claim 26, wherein the treated product B is further free of the peracetic acid and / or the hydrogen peroxide, and the flour is further free of the peracetic acid and / or the hydrogen peroxide.

29. The process according to any one of claims 26 to 28, wherein step (a) comprises the steps of spraying the aqueous solution against the product A, and mixing the product A and the aqueous solution.

30. The process according to claim 29, wherein the mixing of the product A and the aqueous solution is carried out in mixing drum or a continuous mixer.

31. The process according to any one of claims 26 to 30, wherein the aqueous solution is an aqueous, colourless processing aid comprising with respect to the total weight of the aqueous, colourless processing aid:(i) from 2 wt.-% to 8 wt.-% of peracetic acid;(ii) from 15 wt.-% to 30 wt.-% of hydrogen peroxide; and(iii) water.

32. The process according to claim 31, wherein the aqueous, colourless processing aid further comprises: acetic acid, sulfuric acid, and / or at least one additive.

33. The process according to claim 32, wherein the at least one additive is 1- hydroxyethylidene-1 ,1-diphosphonic acid (HEDP).

34. The process according to any one of claims 31 to 33, wherein the weigh ratio of ingredient (i) to ingredient (ii) is 1:65 to 1:7.

35. The process according to any one of claims 26 to 34, wherein the aqueous solution is contacted with the product A at a rate of 130 to 170 liters of the aqueous solution per metric ton of the product A.

36. The process according to any one of claims 26 to 34, wherein the aqueous solution is contacted with the product A at a rate of 145 to 165 liters of the aqueous solution per metric ton of the product A.

37. The process according to any one of claims 26 to 34, wherein the aqueous solution is contacted with the product A at a rate of 150 liters of the aqueous solution per metric ton of the product A.

38. The process according to any one of claims 26 to 37, wherein step (b) is carried out in a drying device.

39. The process according to claim 38, wherein the drying device is a fluidized bed dryer.

40. The process according to claim 38 or 39, wherein said process further comprises between step (a) and step (b), a step of conveying the mixture of the aqueous solution and the product A to the drying device of step (b).

41. The process according to claim 40, wherein the conveying of the mixture of the aqueous solution and the product A to the drying device is carried out by at least one device selected from the group consisting of chutes, and conveyor belts.

42. The process according to claims 26 to 41, wherein step (b) is carried out at a temperature of 135 °C to 150 °C for a period of 7 to 10 minutes.

43. The process according to claim 42, wherein step (b) is carried out at a temperature of 135 °C for 7 minutes.

44. The process according to any one of claims 26 to 43, wherein the at least partially dried legumes are selected from the group consisting of peas, soy beans, lentils, garbanzo beans, faba beans and navy beans; and wherein the at least partially dried pulses are selected from the group consisting of dried peas, dried soy beans, dried lentils, dried garbanzo beans, dried faba beans and dried navy beans.

45. The process according to any one of claims 26 to 44, wherein the at least partially dried legumes are under the form of whole legumes and / or chunks of legumes, and wherein the at least partially dried pulses are under the form of whole pulses and / or chunks of pulses.

46. The process according to any one of claims 26 to 45, wherein step (d) is carried out in a mill.

47. The process according to any one of claims 26 to 46, wherein said process further allows to obtain a pasteurized flour.

48. A flour made from at least partially dried legumes and / or at least partially dried pulses, said flour being depleted in unwanted flavors and obtained from the process defined in any one of claims 26 to 46.

49. A flour made from at least partially dried legumes and / or at least partially dried pulses, said flour being depleted in unwanted flavors and pasteurized, wherein the flour is obtained from the process defined in claim 47.

50. A process for treating a product, such as a legume or a pulse, having unwanted flavors, comprising: contacting an aqueous solution comprising peracetic acid and hydrogen peroxide with the product to provide a mixture of the aqueous solution and the product; drying the mixture at a temperature of at least 135 °C for a drying time, to provide a treated product, and controlling the contacting step and the drying step such that the treated product is depleted in unwanted flavors and has a moisture content loss of a minimum of 8 wt% with respect to a moisture content of the product prior to treatment.

51. The process of claim 50, further comprising one or more features as recited in any one of claims 1 to 49 or as described or illustrated herein.

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