EP3684194A1 - Procédé de fabrication d'un amidon gonflant de pois chiches - Google Patents

Procédé de fabrication d'un amidon gonflant de pois chiches

Info

Publication number
EP3684194A1
EP3684194A1 EP18766284.6A EP18766284A EP3684194A1 EP 3684194 A1 EP3684194 A1 EP 3684194A1 EP 18766284 A EP18766284 A EP 18766284A EP 3684194 A1 EP3684194 A1 EP 3684194A1
Authority
EP
European Patent Office
Prior art keywords
flour
chickpea
takes place
suspension
roller
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP18766284.6A
Other languages
German (de)
English (en)
Inventor
Rainer NEUWIRTH
Raphael PRIESNER
Marnik Michel Wastyn
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Agrana Staerke GmbH
Original Assignee
Agrana Staerke GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Agrana Staerke GmbH filed Critical Agrana Staerke GmbH
Publication of EP3684194A1 publication Critical patent/EP3684194A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae

Definitions

  • the invention relates to the production of chickpea swollen meal and a new chickpea swollen meal with improved properties.
  • the chickpea (Cicer arietinum), also known as True Richer, Roman Richer, Venus chick peas or field peas, is a Pflan ⁇ zen from the kind of chick peas (Cicer) in the subfamily (Faboideae) within the family of Sleeve Shirt ⁇ senfrüchtler (Fabaceae). She is no closer relative to the pea (Pisum sativum). She is an old crop.
  • the chickpea is essentially grown for human nutrition.
  • the main growing areas of chickpea today are Turkey, North Africa, Mexico, Afghanistan, India, Pakistan and Spain. In Mexico and India chickpeas are still an important staple food.
  • the production is ge ⁇ gen michmaschinertig worldwide at over 13 million tons / year, of which nearly 9 million tons in India are produced.
  • Chickpeas contain about 20% protein with a relatively high proportion of the essential amino acids lysine (10%) and threonine (5%), 40% carbohydrates, about 12% fiber, vitamin B1, B6 and folic acid.
  • the mineral content of magnesium is 0.13%, of iron 60 ppm.
  • Dried chickpeas have a physiological calorific value of about 1,152 kJ / 100 g (275 kcal / 100 g).
  • Ready-to-eat chickpeas have a significantly lower calorific value of about 334 kJ / 100 g (80 kcal / 100 g) due to their high water content.
  • chickpeas are cooked as a whole, then mashed and an example to hummus or falafel equal verar ⁇ beitet / consumed, or offered as a fresh product.
  • These pro ⁇ -products have a limited shelf life and must be kept refrigerated.
  • the (intermediate) processing to Richer pea spring meal also a process used industrially, with which this raw material can be made transportable and storable.
  • Precooked white-bean and soya flour with mild beans ⁇ taste was treated with acidified water, cooking and neutralization of the acid suspension, followed by drum drying obtained by mixing the flour (Kon et al., J. Food Sci. 35 (1970), 343 -345; for other legumes: Kon et al., J. Food Sci. 39 (1974), 897-899). It was found that the desired taste ⁇ improvement ceased only at a pH of less than 3.85. At this pH, however, the pro ⁇ tein extraction was considered insufficient; only at a pH of 2 were both taste and protein extraction considered satisfactory (Kon et al., 1970). When cowpea was acidified, a flavor improvement was found on incubation of the whole beans at pH 2 and 6, but not at pH 4 (Okaka et al., J. Food Sci. 44 (1979), 1235-1240).
  • the present invention provides the principle on ⁇ task of ensuring a storable chickpeas product is available which does not require refrigeration and can thus be transported in simp ⁇ cher manner and stored.
  • an improved over the prior art chickpea flour is to be provided, in particular a dry source ⁇ flour, which is long storable, and at any time and without ⁇ on wall with water and other recipe ingredients to a consumable chickpea-based product such as hummus touched can be.
  • the aim is also improved sensory flours produced opposite with tradi tional methods ⁇ be present (less off-taste; De-Flavoring).
  • the present invention provides a method of making chickpea swollen meal characterized by the steps of: Grinding chickpeas into a chickpea flour, acidifying the chickpea flour to a pH of 4.5 to 6.0 to form a chickpea flour suspension, heating the acidified chickpea flour suspension,
  • the chickpea flour suspension is a slurry, that is to say a heterogeneous mixture of a liquid, in this case water, and finely distributed solids or particles (here chickpea flour particles), which are mixed with a stirrer or dissolver in the liquid to be slurried.
  • the heating is also used in the process according to the invention for (starch) digestion of the (starting) flour; it was found that this step, despite the comparatively low pH Nevertheless, in the state of the art, efficient digestion is still possible compared with cooking steps (and the comparatively high pH of 4.5 to 6.0, nevertheless leads to good de-flavoring in the case of acidification). It has also been found that carrying out the drying step at low pH leads to advantages in de-flavoring and to the production of a particularly advantageous flavor product, especially when working with lemon juice or lemon juice concentrate as an acidulant.
  • Acidification to a pH of 4.5 to 5.5, preferably 4.4 to 5.5, in particular 5.0 to 5.5, is particularly advantageous for the process according to the invention.
  • pH values Kgs ⁇ NEN thus be achieved on an industrial scale with the present invention be ⁇ Sonders preferred acidulant citric acid, Phosphor Text ⁇ acid, lactic acid and acidic fruit juices.
  • the use of acidified (with HCl) water (Bencini, 1986, Kon et al., 1970, etc.) is therefore not required.
  • Kings ⁇ NEN the taste particularly preferred fruit juices, citric ⁇ denominator or lime juice, advantageously, each as concent rate ⁇ be used according to the invention, provide to apar the pH values ⁇ .
  • a lemon juice concentrate obtained from controlled biological agriculture is used as an acidifying agent.
  • the organic control must comply with EU Organic Regulation No. 834/2007 on organic production and labeling of organic products.
  • lemon juice concentrates are sorted and have pH values of 1.6 to 2.4. Soluble solids of such lemon juice concentrates may range from 43-51 ° Brix, the density from 1.21 to 1.27 g / ml; the concentrates may be present 31.0 to 35.5 -.% Ge ⁇ technischquipre as citric acid (pH 8.1) containing (by default, measured at 20 ° C).
  • the heating is carried out (for Ver ⁇ gelatinization or starch digestion, that is the transfer to a cold-water-soluble or cold-swelling state) during a period of 5 min to 60 min, preferably from 5 to 40 min, in particular of 5 to 20 min.
  • the duration is always based on the efficiency in the starch digestion.
  • the resulting Suspen ⁇ sion preferably with stirring, to a target temperature range of about 70 ° C, in particular of about 75 ° C, to heat and then for at least 5 minutes, in particular for at least 10 minutes, to keep at this temperature (preferably with continued stirring).
  • the digestion should be carried out until a largely complete digestion is obtained (which as a rule can already have taken place after 10 min).
  • a too clotting ⁇ ge temperature (less than 65 ° C, sometimes even less than 70 ° C can lead to incomplete digestion of the chick pea starch, whereby the water-binding ability decreased and the viscosity can be increased. This leads to a negative Be ⁇ influencing the final product (hummus), because it is then less creamy / pasty. on the other hand may also lead to an extension of the necessary for digestion heating step to small Tem ⁇ tures.
  • the heating is carried out at a temperature of 65 to 100 ° C, preferably from 70 to 95 ° C, in particular from 75 to 90 ° C (at atmospheric pressure).
  • roller drying is carried out - depending on the make of the roller drying plant - for a period of 0.10 min to 1.00 min, preferably 0.11 to 0.50 min, insbeson ⁇ particular from 0.13 to 0.40 min.
  • Advantageous rolling speeds are 1.0 to 20.0 U / min, preferably from 3.0 to 10.0 U / min, in particular ⁇ sondere 3.5 to 7.0 U / min.
  • Preferably applied Walzendru ⁇ blocks may from 2.0 to 15.0 bar, preferably 3.0 to 10 bar, in particular from 4.0 to 6.5 bar, lie.
  • Acidifying the chickpea flour is preferably carried out - depending on the to be achieved pH - by adding the kla ⁇ réellesstoffs, wherein the acidified suspension will contain 50 to 80%, in particular 60 to 70%, dry substance.
  • the chickpea swollen meal prepared according to the invention is not only a "clean label” product, ie a product which does not contain any additives labeled "E numbers” in Europe, and can therefore also be used as "bio” if raw materials from organic farming are processed. or “biologically” characterized, it is also significantly improved sensory compared to the flours produced, for example, with citric acid, citrate or bicarbonate. Surprisingly, the functional parameters of the flour according to the invention also differ significantly from other chickpea flours produced, in particular also with respect to the citric acid produced. put flours.
  • the present invention also relates to a chickpea swollen meal obtainable according to the invention.
  • This quellmehl can then (by adding edible oil (ie all suitable for consumption ge ⁇ suitable, food grade oils, especially vegetable oils), water and spices directly to a consumable food product, such as hummus, are processed ("instant hummus" Particular preference is given to using those oils which contain a particularly high content of mono- or polyunsaturated fatty acids, such as sunflower, rapeseed, thistle, soybean, corn germ, peanut and olive oil (or mixtures thereof) ⁇ gen thereof).
  • the added oils should preferably also originate from controlled ecological / organic production and the EU organic Regulation no. 834/2007 match.
  • the flour according to the invention is characterized by improved sensory and functional features of (s. Above), uner the manner ⁇ ITAer present itself to the Bencini prepared according to product.
  • the flour according to the invention has a markedly reduced content of hexanol (more precisely: n-hexanol), a component which is chiefly responsible for the taste of the beans (Matoba et al., J.Agric.Food.Chem. 33 (1985), 852; Samoto et al., Biosci Biotechnol Biochem 62 (1998), 935).
  • the n-hexanol value in the flour according to the invention is more than 10 times lower than the n-hexanol content of a standard chickpea starting meal; It has also been found that the acidification step leads to a reduction of the n-hexanol content of more than 50%, so that the finished swelling flour ⁇ he invention achieved according to the invention only a (taste insignificant) maximum value of 50 ppm n-hexanol, more preferably However, way below that.
  • a particularly improved property of the flour according to the invention is that, after re-softening, a final product (e.g., hummus product) of reduced viscosity can be provided therefrom.
  • a final product e.g., hummus product
  • the flour according to the invention has a higher water absorption capacity than comparable flours, in particular as the flour produced by neutralizing before the heating step.
  • Another field of application is the production of a dry product Fa lafel where by admixture of the invention shown SEN flour to the main component chickpea flour - after reintroduction softness - the immediate further processing of the dough is possible without adherence to a multi-minute swelling time.
  • the flours invention taste improved properties that can be objectively checked.
  • the flours according to the invention have a significantly reduced content of the taste-undesirable substances, such as various alcohols responsible for the bean flavor, aldehydes or ketones, in particular amyl alcohol or n-hexanol (see above), whereas the content of (n-) hexanal is significantly higher than comparable Meh ⁇ len.
  • “significant” is meant according to the present invention, an increase or decrease of at least 20 ⁇ 6, preferably of at least 50%, in particular of at least 80%, compared to the value with the production without the addition of lemon juice or with neutralization step after the acidification he will keep ⁇ .
  • the erfindungsge ⁇ Frankfurtss flour is produced (and the resulting directly produced Hum ⁇ mus) particularly excellent as could be confirmed by sensor technology standardized testing in professional panel (see Examples section).
  • the flour according to the invention was rated as “odorless” and “sweet” and “floury” in taste, but in comparison with the flours produced according to Bencini, the more acidic, firm and granular sensory properties were also emphasized.
  • the output flour was mixed with water to a suspension, admixed with lemon juice concentrate, gelatinized in the reactor and ge ⁇ dried on the roll.
  • the second product was prepared according to the recipe according to Ben ⁇ cini, in which the chickpea slurry with a 0.01% citric acid solution is neutralized after gelatinization with soda (RW28) or neutralized before cooking (which exactly corresponds to the Bencini regulation, RW 42) and then dried on the roller.
  • the products WUR ⁇ both marry after drying at 1.5 mm.
  • the RW27 has a higherdamsub ⁇ punch, higher bulk density and lower water and oil binding compared to the RW28. It should also be noted that in the determination of the water binding, the cake of the RW27 after centrifuging was much more compact than the RW28.
  • the direct comparison of RW41 with RW42 is shown below under 4. in detail.
  • RW27 The product according to the invention (designated "RW27") was prepared as follows:
  • a suspension is prepared with 45 kg of demineralized water in a stirred 100 l container. After addition of 0.4 to 0.5 1 of 30% organic lemon juice concentrate, the pH is determined. The slurries on ⁇ is then transferred into a 100 1 steel reactor and gelatinized by heating to about 75 ° C. For this purpose, the double jacket is heated and steam is injected. The paste is then stirred for 10 minutes.
  • the paste is applied to a roller dryer, which is heated with steam (5 bar) (the steam used to heat the roller was about 5 bar). After steam at 5 bar corresponds to 158 ° C, the surface temperature of the roller is about 150 to 155 ° C. The residence time on the roller be ⁇ contributes about 20-25 s.
  • the dry dandruff is removed by means of a knife. The dry flake is then ground by means of a cutting mill (1.5 mm sieve insert) to obtain a uniform powder.
  • the product according to a slightly adapted version of Benzini was prepared as follows: From 15 kg of organic chickpea flour, a suspension is prepared with 45 kg of 0.01% Zitro ⁇ nen yarnrature (from organic lemon juice concentrate 30%, pH 3.4) in a stirred 100 1 container. The suspension is then transferred to a 100 1 steel reactor and gelatinized by heating to above 75 ° C. For this, the double ⁇ coat is heated and injected steam. The paste is then stirred for 10 minutes. By adding a saturated food soda solution (NaHCOs), the paste is adjusted to pH 7 and stirred for a further 45 min. It should be noted that are significantly longer than the 45 minutes at Bencini 10 minutes the top of the inventive approach, so it is not unlikely that in fiction, ⁇ contemporary method at 45 disappear more volatile Aro ⁇ mastoffe min stirring time.
  • NaHCOs saturated food soda solution
  • the paste is applied to a roller dryer, which is heated with steam (5 bar).
  • the vapor pressure of Bencini was even lower at 1 bar. From this one could additionally deduce that in the original Bencini process even less volatile aroma substances disappear.
  • the dry dandruff is removed by means of a knife.
  • the dry flake is then ground by means of a cutting mill (1.5 mm sieve insert) to obtain a uniform powder.
  • pH value pH meter from WTW, pH 3210: The chickpea flour is stirred in 10% strength in deionized matter. The pH electrode (plastic combination electrode with gel electrolyte) is then immersed in the sample stirred on the magnetic stirrer at least until it reaches both electrodes. As soon as the measured value has stabilized, the pH value is read.
  • Viscosity according to Brookfield 110 ml of deionized are placed in a 150 ml beaker. Thereupon 16.5 g of chick pea flour ⁇ are interspersed (13% in substance) and with stirring with a plastic rod a homogeneous mass without lumps. The mass is thoroughly stirred by hand for 1 min. UNMit ⁇ telbar thereafter the rotational viscosity measured by Brookfield Viscometer (type RVDV-II + PRO, Spindel4, 20 rpm). To The value is read for 20 s.
  • hummus mixture was prepared in one case (RW 27) according to the present invention and in the second case (RW 28) according to Bencini (s above):
  • RW27 corresponds to the production according to the invention
  • RW28 corresponds to the preparation according to Bencini
  • the grades awarded were 1 to 3; 1 is good, 3 is bad.
  • the GCMS (Agilent 7890B / 5977B, S / SL injector, autosampler Gerstel Robotic) were each injected with 2.5 ⁇ (splitless injector temperature: 230 °) and on a Restek Vms 20m x 0.18 mmx ⁇ column with helium as a carrier gas chromatographed (oven program: 50 ° C (3 min), 10 ° C / min, 250 ° C (6 min).
  • a suspension is prepared with 45 kg of demineralized water in a stirred 100 l container. After addition of 0.4 to 0.5 1 of 30% organic lemon juice concentrate, the pH is determined. The slurries on ⁇ is then transferred into a 100 1 steel reactor and gelatinized by heating to about 75 ° C. For this purpose, the double jacket is heated and steam is injected. The paste is then stirred for 10 minutes.
  • the paste is applied to a roller dryer, which is heated with steam (5 bar) (the steam used to heat the roller was about 5 bar). After steam at 5 bar corresponds to 158 ° C, the surface temperature of the roller is about 150 to 155 ° C. The residence time on the roller be ⁇ contributes about 20-25 s.
  • the dry dandruff is removed by means of a knife. The dry flake is then ground by means of a cutting mill (1.5 mm sieve insert) to obtain a uniform powder.
  • a suspension is prepared with 45 kg of 0.01% Zitro ⁇ nen yarn products (from organic lemon juice concentrate 30%, pH 3.4) in a stirred 100 1 container. The suspension is then transferred to a 100 liter steel reactor and boiled for 5 min. For this purpose, the double jacket is heated and steam is injected. By addition of a saturated edible soda solution (NaHCO 3), the batch is adjusted to pH 7 and boiled for another 45 minutes.
  • a saturated edible soda solution NaHCO 3
  • the paste is applied to a roller dryer, which is heated with steam (5 bar).
  • the vapor pressure of Bencini was even lower at 1 bar. It could also be deduced that in the original Bencini process even less volatile aroma substances disappear.
  • the dry dandruff is removed by means of a knife.
  • the dry flake is then ground by means of a cutting mill (1.5 mm sieve insert) to obtain a uniform powder.
  • sensors RW42 different from RW41 by lower Fes ⁇ ACTION and a less sour, bitter taste.
  • the sample is also more intense in flavor, as the saltiness and sweetness is more perceived.
  • the texture is more greasy and large ⁇ about the color darker than that of RW41.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Chemistry (AREA)
  • Epidemiology (AREA)
  • Medical Informatics (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Biotechnology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Agronomy & Crop Science (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un procédé de fabrication d'amidon gonflant de pois chiches, caractérisé par les étapes consistant à : - broyer des pois chiches en une farine, - acidifier la farine de pois chiches à un pH compris entre 4,5 et 6,0 de manière à obtenir une suspension de farine de pois chiches acidifiée, - chauffer la suspension de farine de pois chiches acidifiée, - sécher la suspension chauffée pour obtenir un amidon gonflant de pois chiches par séchage au tambour.
EP18766284.6A 2017-09-20 2018-09-18 Procédé de fabrication d'un amidon gonflant de pois chiches Withdrawn EP3684194A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP17192145.5A EP3459361A1 (fr) 2017-09-20 2017-09-20 Procédé de fabrication d'une farine prégelatinisée de pois chiches
PCT/EP2018/075123 WO2019057680A1 (fr) 2017-09-20 2018-09-18 Procédé de fabrication d'un amidon gonflant de pois chiches

Publications (1)

Publication Number Publication Date
EP3684194A1 true EP3684194A1 (fr) 2020-07-29

Family

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Family Applications (2)

Application Number Title Priority Date Filing Date
EP17192145.5A Withdrawn EP3459361A1 (fr) 2017-09-20 2017-09-20 Procédé de fabrication d'une farine prégelatinisée de pois chiches
EP18766284.6A Withdrawn EP3684194A1 (fr) 2017-09-20 2018-09-18 Procédé de fabrication d'un amidon gonflant de pois chiches

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP17192145.5A Withdrawn EP3459361A1 (fr) 2017-09-20 2017-09-20 Procédé de fabrication d'une farine prégelatinisée de pois chiches

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Country Link
EP (2) EP3459361A1 (fr)
WO (1) WO2019057680A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2020372039A1 (en) * 2019-10-25 2022-05-26 Supplant Foods Llp A process for preparing chickpea flour
CN112790335A (zh) * 2021-01-19 2021-05-14 安阳市晶华油脂工程有限公司 一种鹰嘴豆脱脂粉体加工方法

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA994164A (en) 1972-01-24 1976-08-03 Swift And Company Manufacture of flavor-free substantially undenatured legume seeds
US4022919A (en) 1975-02-14 1977-05-10 The Griffith Laboratories, Limited Removal of bitter flavor from pea flour
EP0124165A3 (fr) 1983-04-29 1985-05-22 The Procter & Gamble Company Stripping à la vapeur d'une boue ou d'une solution aqueuse de protéines pour en éliminer les substances provoquant un mauvais goût
US4915972A (en) 1988-01-05 1990-04-10 Prosoya Corporation Food processing in oxygen-free environment
JP3181913B2 (ja) 1991-03-07 2001-07-03 ノボ ノルディスク アクティーゼルスカブ えんどう豆の蛋白質水解物、その製造方法およびそれらの使用
US6465031B1 (en) * 1998-01-22 2002-10-15 Bush Brothers & Company Process for reducing flatulence in legumes
WO2000072700A1 (fr) * 1999-05-31 2000-12-07 Societe Des Produits Nestle S.A. Produits a base de cereales avec une teneur en acide phytique reduite
AU2003276937A1 (en) 2002-06-12 2003-12-31 Fraunhofer-Gelellschaft Zur Forderung Der Angewandten Forschung E.V. Vegetable protein preparations and use thereof
US7638155B2 (en) 2005-06-23 2009-12-29 Solae, Llc Process for making soy protein products having reduced off-flavor
US20080241343A1 (en) 2007-03-28 2008-10-02 California Natural Products Lupin food product base and processes
US10945448B2 (en) 2009-08-21 2021-03-16 Wisconsin Alumni Research Foundation Process for removing phospholipids and off-flavors from proteins and resulting protein product

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EP3459361A1 (fr) 2019-03-27
WO2019057680A1 (fr) 2019-03-28

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