EP3897186A1 - Produit sec base pois pour alimentation des animaux - Google Patents
Produit sec base pois pour alimentation des animauxInfo
- Publication number
- EP3897186A1 EP3897186A1 EP19848967.6A EP19848967A EP3897186A1 EP 3897186 A1 EP3897186 A1 EP 3897186A1 EP 19848967 A EP19848967 A EP 19848967A EP 3897186 A1 EP3897186 A1 EP 3897186A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- fraction
- product according
- weight
- soluble
- pea
- 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.)
- Pending
Links
- 241001465754 Metazoa Species 0.000 title claims description 13
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 235000010582 Pisum sativum Nutrition 0.000 claims description 56
- 235000021374 legumes Nutrition 0.000 claims description 33
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 27
- 239000004472 Lysine Substances 0.000 claims description 26
- 238000001035 drying Methods 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 25
- 235000019621 digestibility Nutrition 0.000 claims description 20
- 240000004713 Pisum sativum Species 0.000 claims description 19
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 18
- 239000005416 organic matter Substances 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 102000006395 Globulins Human genes 0.000 claims description 5
- 108010044091 Globulins Proteins 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 238000004064 recycling Methods 0.000 claims description 5
- 239000002537 cosmetic Substances 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 description 65
- 241000219843 Pisum Species 0.000 description 38
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 26
- 239000000835 fiber Substances 0.000 description 24
- 235000018102 proteins Nutrition 0.000 description 24
- 102000004169 proteins and genes Human genes 0.000 description 24
- 108090000623 proteins and genes Proteins 0.000 description 24
- 241000209140 Triticum Species 0.000 description 16
- 235000021307 Triticum Nutrition 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 12
- 235000000346 sugar Nutrition 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 11
- 240000008042 Zea mays Species 0.000 description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 9
- 235000005822 corn Nutrition 0.000 description 9
- 150000008163 sugars Chemical class 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 101710089042 Demethyl-4-deoxygadusol synthase Proteins 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 7
- 241000282887 Suidae Species 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 102000009027 Albumins Human genes 0.000 description 4
- 108010088751 Albumins Proteins 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 241000282898 Sus scrofa Species 0.000 description 3
- 235000019728 animal nutrition Nutrition 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000894007 species Species 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 239000011872 intimate mixture Substances 0.000 description 2
- -1 lysine Chemical class 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- IVWWFWFVSWOTLP-YVZVNANGSA-N (3'as,4r,7'as)-2,2,2',2'-tetramethylspiro[1,3-dioxolane-4,6'-4,7a-dihydro-3ah-[1,3]dioxolo[4,5-c]pyran]-7'-one Chemical compound C([C@@H]1OC(O[C@@H]1C1=O)(C)C)O[C@]21COC(C)(C)O2 IVWWFWFVSWOTLP-YVZVNANGSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 108700007520 CVB protocol Proteins 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000698776 Duma Species 0.000 description 1
- 241001247262 Fabales Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000219730 Lathyrus aphaca Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 241000219745 Lupinus Species 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 241000282849 Ruminantia Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001370 alpha-amino acid derivatives Chemical class 0.000 description 1
- 235000008206 alpha-amino acids Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001412 amines Chemical group 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000001475 anti-trypsic effect Effects 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000004457 maize gluten feed Substances 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical class C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000006340 racemization Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
- A23K30/20—Dehydration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- 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
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Definitions
- Plant biorefinery is a booming industrial activity. It aims to extract and enhance the different compounds present in plants, in order to enhance them in different industrial sectors ranging from human food to cosmetics, via industrial pharmacy.
- classifications There are several classifications and one of them consists of classifying the sectors by the botanical source used as a raw source of compounds, e.g. the wheat sector or the corn sector.
- the co-products are commonly mixed and then dried in order to be used as nutrients in animal feed because of their richness in fibers and proteins.
- ethanol plants (“DDGS”, English: “Distillers Dried Grains with Solubles”) or even starch co-products (English: “Corn Gluten Feed” or “Wheat Gluten Feed”).
- Maillard reactions also have the consequence of degrading the digestibility of the product resulting from drying. This deterioration is widely described in the publications "US GRAINS COUNCIL - A guide to Distiller’s Dried Grains with Solubles - Third Edition” and "Porcine Research Days 2009 - Nutritional value of European wheat grains in growing pork".
- the digestibility of organic matter can fall between 60 and 45% in pigs, when co-drying generates browning reactions
- the pea sector also generates pulp fractions and soluble fractions. These have good nutritional value for animals.
- This nutritional value was studied at the swine experimental station of INRA in Rennes, during two series of In Vivo digestibility measurements, on growing pigs.
- INRA measured the total digestibility of the constituents of wet pea pulp and the liquid pea soluble, compared with that of crushed raw peas.
- the study focused on the ileal digestibility of the protein and amino acids.
- a first object of the invention relates to the product from the mixture of soluble fraction of legumes and legume pulps whose dry matter content is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight.
- the legume is preferably chosen from the list composed of faba bean and pea. Peas being particularly preferred.
- the product in powder form is characterized in that 80%, preferably 90% of its particle size distribution has a size between 50 microns and 3000 microns, preferably between 100 microns and 2000 microns, even more preferably between 300 microns and 1000 microns.
- the product according to the invention has a so-called L * a * b coloration, characterized in that its component L is greater than 30, preferably greater than 40, even more preferably greater than 50.
- the coloration L * a * b of the product according to the invention is also characterized by its component a less than 20, preferably less than 10, and its component b greater than 25, preferably greater than 30 , preferably greater than 40, preferably greater than 50.
- the product according to the invention has a lysine content of between 3% and 10% by weight over its total protein content, preferably between 5 and 8% by weight.
- the product according to the invention is characterized in that the total digestibility of its organic matter for monogastrics is greater than 75%.
- the invention also consists in a process for producing the product obtained from the mixture of soluble fraction of legumes and legume pulps, the dry matter content of which is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight comprising the following steps:
- the legume is chosen from the list composed of faba bean and pea. Peas being particularly preferred.
- the ratio expressed in dry matter content between the soluble fraction and the pulp fraction is between 0.8 / 1, 2 and 1, 2/0, 8, preferably 1/1.
- the soluble fraction is pre-concentrated between 30 and 50% by weight, preferably 50% by weight of M.S. (dry matter) before mixing with the fibers, also called pulp fraction.
- M.S. dry matter
- the pulp fraction and the soluble fraction are mixed in a high performance mixer for a residence time of less than 5 min.
- the drying is carried out via an annular dryer technology (English: Ring-Dryer).
- the evaporation mist obtained during drying is recycled.
- the invention finally also consists in the industrial use of the mixture of soluble fraction of legumes and legume pulps whose dry matter content is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight in the industrial applications such as human food, animal feed, pharmaceuticals or cosmetics.
- a first object of the invention relates to the product obtained from the mixture of soluble fraction of legumes and legume pulps whose dry matter content is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight.
- the legume is preferably chosen from the list composed of faba beans and peas. Peas being particularly preferred.
- the dry matter content is measured by any method well known to those skilled in the art.
- the so-called "desiccation” method is used. It consists in determining the quantity of water evaporated by heating a known quantity of a sample of known mass.
- the water is evaporated by placing the sample in a heated enclosure until the mass of the sample stabilizes, the water being completely evaporated.
- the temperature is 105 ° C under atmospheric pressure
- soluble fraction of legumes means the residual aqueous fraction after extraction of starch, pulps and globulin type proteins from legume seeds by a so-called “wet” fractionation process.
- a so-called "wet” fractionation process is for example the method described by the applicant in patent application EP1400537 incorporated here by reference.
- the principle of this process is to grind the legume seed to obtain a flour which will be resuspended in water. With the help of decanters and hydrocyclones, the starch and the internal fibers (pulps) are separated.
- the residual protein-rich solution is acidified to a pH around 4.5 then undergoes heating in order to coagulate the proteins called globulins, which will be separated by centrifugation.
- the residual solution consists of the "soluble fraction”.
- This process makes it possible to obtain the soluble fractions of peas and the pulp of peas (cf. paragraphs 105 and 106). It can be modified by adding, for example, a quenching or toasting step (dry grain heating).
- This soluble fraction of legume is mainly composed of proteins soluble in acidic pH, mainly belonging to the albumin group as well as the various water-soluble compounds such as sugars and salts.
- the soluble legume fraction can also undergo heat treatment allowing the elimination of anti-nutritional factors such as anti-tryptic factors.
- legumes is considered here as the family of dicotyledonous plants of the order Fabales. It is one of the most important families of flowering plants, the third after Orchidaceae and Asteraceae by the number of species. It has about 765 genera comprising more than 19,500 species.
- Several legumes are important cultivated plants, including peas, faba beans, lupins, beans, chickpeas, peanuts, lentils, beans, carob, liquorice.
- pea being here considered in its broadest sense and including in particular all varieties of “smooth pea”("smoothpea”) and “wrinkled pea”("wrinkledpea”), and all mutant varieties of “smooth pea” and “wrinkled pea”, whatever the uses for which these varieties are generally intended (human food, animal nutrition and / or other uses).
- pea in the present application includes varieties of peas belonging to the genus Pisum and more particularly to the sativum and aestivum species.
- mutant varieties are in particular those called “mutants r”, “mutants rb”, “mutants rug 3”, “mutants rug 4”, “mutants rug 5” and “mutants lam” as described in the article by CL HEYDLEY and al. entitled “Developing novel pea starches” Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.
- the particle size of the product in powder form is characterized in that 80%, preferably 90% of its particle size distribution has a size between 50 microns and 3000 microns, preferably between 100 microns and 2000 microns, again more preferably between 300 microns and 1000 microns.
- the particle size will be measured using any technique well known to those skilled in the art. Preferably, laser particle size will be used. This particle size will be expressed in volume distribution.
- the product according to the invention has a so-called L * a * b coloration, characterized in that its L component is greater than 30, preferably greater than 40.
- the coloring L * a * b of the product according to the invention is also characterized by its component a less than 20, preferably less than 10, and its component b greater than 25, preferably more than 30, preferably greater than 40, preferably greater than 50.
- L * a * b coloring is meant the evaluation of the coloring, using a suitable spectrophotometer, which converts it into 3 parameters:
- - parameter a represents the value on a red green axis
- - parameter b represents the value on a blue yellow axis.
- the measurement of this coloration is preferably carried out using DATA COLOR -DATA FLASH 100 or KONIKA MINOLTA CM5 spectrophotometers, with the help of their user manuals.
- the product according to the invention has a lysine content of between 3% and 10% by weight over its total protein content, preferably between 5 and 8% by weight.
- the total protein content can be determined by any protocol well known to those skilled in the art, such as, for example, the determination of the total amount of amino acids.
- a total nitrogen dosage will be carried out according to the Dumas method and the value will be multiplied by the coefficient 6.25.
- the total protein content is between 10% and 30%, preferably between 15% and 25%.
- Lysine (abbreviations IUPAC-IUBMB: Lys and K) is an ⁇ -amino acid whose L-enantiomer is one of the 22 proteinogenic amino acids. Its semi-developed formula is as follows:
- the Maillard reaction is a chemical reaction which corresponds to the action of reducing sugars on proteins, and contributing in particular to the appearance brownish color and odorous compounds (by generation of aldehydes and ketones).
- the product according to the invention is characterized in that the total digestibility of its organic matter for monogastrics is greater than 75%.
- organic matter is meant in the present application the total amount of dry matter after subtraction of the ashes, mainly consisting of inorganic salts.
- nogastric animal in the present application any domestic animal (pig, poultry) having a single gastric pouch, as opposed to ruminants, which have four. Monogastric animals are particularly difficult to digest food that has undergone Maillard reactions.
- the protocol used to determine the total digestibility of organic matter known as the 2005 CVB Protocol is well known to those skilled in the art.
- a second object of the invention relates to a process for producing the product from the mixture of soluble legume fractions and legume pulps whose dry matter content is greater than 85% by weight, preferably greater than 90% by weight. weight, even more preferably greater than 94% by weight comprising the following steps:
- the legume is chosen from the list consisting of faba beans and peas. Peas being particularly preferred.
- the first stage of pre-treatment of pea seeds consists of the preparation for the following stages.
- the external fibers are separated from the seeds themselves.
- the seeds can then undergo stages of cleaning, sieving (separation of seeds from pebbles, for example), soaking, blanching, toasting.
- the scale of the heat treatment will be 3 min at 80 ° C.
- the second step is described precisely in patent application EP1400537 which is incorporated here by reference.
- the principle of this process is to grind the legume seed to obtain a flour which will be resuspended in water. With the help of decanters and hydrocyclones, the starch and the internal fibers (pulps) are separated.
- the residual solution rich in protein, is acidified to a pH around 4.5 and then undergoes heating in order to coagulate the so-called globulin proteins, which will be separated by centrifugation.
- the residual solution consists of the "soluble fraction" Any other wet extraction process resulting in the generation of the 4 fractions: a starch fraction, a pulp fraction, a protein fraction of globulin type and a soluble fraction is nevertheless also possible. It is also possible to obtain a concentrate by dry process (turbo-separation or air-classification) then to continue the extraction of the various fractions by wet process.
- the third step consists of an intimate mixture between the pulp fraction and the soluble fraction. It is to the credit of the licensee to have highlighted that if this mixture was poorly produced, the operation of the dryer is degraded and the final qualities of the product after drying deteriorate rapidly.
- the ratio expressed in dry matter content between the soluble fraction and the pulp fraction is between 0.8 / 1, 2 and 1, 2 / 0.8, preferably between 1/1 and 1, 2/0, 8, preferably 1/1.
- the pulp fraction and the soluble fraction are mixed in a high-performance mixer for a residence time of less than 5 min.
- a Plowshare® type mixer from Lodige is used. The goal here is to obtain a homogeneous intimate mixture of the two fractions. Such a result makes it possible to obtain optimal drying thereafter, without sticking in the installation.
- the soluble fraction is pre-concentrated between 30 and 50% by weight, preferably 50% by weight of dry matter (MS), before mixing with the fibers, also called pulp fraction.
- MS dry matter
- the soluble fraction thus concentrated has a crude protein content (N * 6.25) between 20% and 40% by weight on dry matter.
- the fourth step consists in drying the mixture thus obtained.
- This technology is an improvement on the flash type dryer technology (English: Flash-dryer), where the wet mixture is dispersed in a stream of heated air (or gas) which transmits it through a drying duct .
- the material dries as it travels.
- the product is separated using cyclones and / or bag filters.
- PGR partial gas recycling
- the annular dryer differs from the flash type dryer (English: Flash dryer) by incorporating a classifier (collector), which allows the recirculation of a partial amount of the semi-dried product in the area initial heating for additional drying and dispersing.
- the air outlet temperature will be managed so as to be between 80 and 130 ° c, preferably between 90 ° c and 120 ° c, even more preferably between 100 and 1 10 ° C.
- the air inlet temperature will be between 180 and 300 ° C, preferably 240 and 265 ° C.
- the dry matter content at the inlet should be greater than 65% by weight, preferably greater than 70% by weight. In fact, if the dry matter content is below this threshold, the Applicant has highlighted less perfect drying, resulting in problematic sticking in the drying installation. In addition, these conditions make it possible to obtain a final product whose average diameter is centered on 1000 microns.
- the invention finally also consists in the industrial use of the mixture of soluble pea fraction and of the pea pulp fraction, the dry matter content of which is greater than 90% by weight, preferably greater than 92% by weight, even more preferably greater than 94% by weight in industrial applications such as human food, animal feed, pharmacy or cosmetics.
- FIG. 1 shows the evolution over time of the L * a * b coloration of the wheat-based product of the prior art.
- the abscissa axis corresponds to the time expressed in minutes and the ordinate axis corresponds to the coloring L * a * b.
- FIG. 2 shows the evolution over time of the coloration L * a * b of the pea base product according to the invention.
- the abscissa axis corresponds to the time expressed in minutes and the ordinate axis corresponds to the coloring L * a * b.
- FIG. 3 shows the evolution over time of the reducing sugar and lysine levels of the wheat-based product of the prior art.
- the abscissa axis corresponds to the time expressed in minutes
- the ordinate axis (left) corresponds to the rate of reducing sugars expressed as a percentage by weight relative to the gross weight
- the ordinate axis (right) corresponds to the lysine rate expressed as a percentage by weight relative to the gross weight.
- FIG. 4 shows the evolution over time of the reducing sugar and lysine levels of the pea base product according to the invention.
- the abscissa axis corresponds to the time expressed in minutes
- the ordinate axis (left) corresponds to the rate of reducing sugars expressed as a percentage by weight per relative to gross weight
- the ordinate axis (right) corresponds to the rate of lysine expressed as a percentage by weight relative to the gross weight.
- Example 1 Obtaining a product according to the invention
- pea seeds are ground in order to obtain a flour.
- 300 kg of flour at 87% by weight of dry matter are then put to soak in water at the final concentration of 25% by dry weight, at a pH of 6.5, for 30 minutes at room temperature.
- 1044 kg of flour suspension at 25% by weight of dry matter i.e. 261 kg of dry flour
- This separation leads to a light phase consisting of the protein, internal fiber (pulp) and soluble mixture.
- the heavy phase, containing the starch is set aside.
- the light phase at the outlet of hydrocyclones contains a mixture (142 kg dry weight in total): fibers (approximately 14.8% by weight, or 21 kg dry), proteins (approximately 42, 8% by weight, i.e. 60.8 kg dry) and soluble (about 42.4% by weight, i.e. 60.2 kg dry). It is then brought to a dry matter content of 11.4%.
- the fibers are separated on centrifugal decanters of the WESPHALIA type used in an industrial starch processing unit for potatoes.
- the light phase at the outlet of the centrifugal decanter contains a mixture of proteins and solvents, while the heavy phase contains the pea fibers.
- the heavy phase contains 105 kg of fibers at 20% by weight of dry matter. It is found that almost all of the fibers are well found in this fraction. This fraction will be referred to below as "Internal pea fibers" and corresponds to the pulp fraction.
- the light fraction contains 1,142 kg of a mixture of soluble and protein solutions.
- the proteins are coagulated at their isoelectric point by adjusting the light phase at the outlet of the centrifugal decanter to a pH of 4.6 and heating this solution at 70 ° C. for 20 min. After protein precipitation, the sediment containing 56 kg of protein (86% N 6.25 on dry matter) at 93% by weight of dry matter is eliminated.
- the liquid fraction which will be called “Soluble fraction of the pea” is concentrated by evaporation under vacuum to approximately 50% by weight of DM.
- the two fractions "Internal pea fibers" and "Residual soluble fraction of pea” are mixed using a Paddle mixer Lôdige FM130 with a respective dry matter ratio of 45/55.
- the dry matter content is adjusted to about 70% by weight.
- the mixture is dried using a ring dryer (English: Ring-Dryer) from the DEDERT brand.
- the evaporative capacity is 60-80 kg of water / h.
- the ring dryer (English: Ring-Dryer) is configured in so-called "PG R" mode, that is to say with recycling of the evaporation mist.
- the operation of the ring dryer (English: Ring-Dryer) is adjusted in order to guarantee an air inlet temperature of 250 ° C and air outlet temperature of 1115 ° C.
- Example 2 Stability at the temperature of the invention versus products of the prior art
- Example 2 aims to demonstrate the impact of the drying conditions on the properties of the product of the invention when it is exposed to temperature.
- 100g samples of the two samples are then introduced into hermetically sealed aluminum sachets, then introduced into an oven heated to 100 ° C. Samples are taken regularly at regular intervals for 120 min.
- Example 3 Expertise in the nutritional properties of the product according to the invention in feeding pigs
- the pigs were fed twice a day, at a food level equal to 3.2 times the need for maintenance.
- the average live weight of pigs at the start of the experiment was 49.5 kg.
- the average digestibility of the organic matter of the product obtained according to the invention in Example 1 was established at 82%.
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Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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FR1873878A FR3090279B1 (fr) | 2018-12-21 | 2018-12-21 | Produit sec base pois pour alimentation des animaux |
PCT/FR2019/053251 WO2020128393A1 (fr) | 2018-12-21 | 2019-12-20 | Produit sec base pois pour alimentation des animaux |
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EP3897186A1 true EP3897186A1 (fr) | 2021-10-27 |
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EP19848967.6A Pending EP3897186A1 (fr) | 2018-12-21 | 2019-12-20 | Produit sec base pois pour alimentation des animaux |
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US (1) | US20220071234A1 (fr) |
EP (1) | EP3897186A1 (fr) |
JP (1) | JP2022514850A (fr) |
CN (1) | CN113423283A (fr) |
AU (1) | AU2019408905A1 (fr) |
CA (1) | CA3122610A1 (fr) |
CL (1) | CL2021001586A1 (fr) |
EC (1) | ECSP21053671A (fr) |
FR (1) | FR3090279B1 (fr) |
WO (1) | WO2020128393A1 (fr) |
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CA1314427C (fr) * | 1988-03-07 | 1993-03-16 | Robert J. Urman | Supplement alimentaire pour les animaux et la volaille, et procede pour sa fabrication |
DD275609A1 (de) * | 1988-09-21 | 1990-01-31 | Thaelmann Schwermaschbau Veb | Verfahren zur gewinnung von proteinisolaten aus entfetteten oel- und leguminosensamen |
FR2844515B1 (fr) | 2002-09-18 | 2004-11-26 | Roquette Freres | Procede d'extraction des composants de la farine de pois |
FR2860396B1 (fr) * | 2003-10-02 | 2008-07-18 | Christian Fenioux | Produit alimentaire hyperproteine sous forme de farine et procede de fabrication d'un tel produit alimentaire |
US20060251761A1 (en) * | 2005-05-03 | 2006-11-09 | Robert Jansen | Grain wet milling process for producing dextrose |
FR2889416B1 (fr) * | 2005-08-05 | 2007-10-26 | Roquette Freres | Composition de proteines de pois |
US20130071491A1 (en) * | 2006-12-18 | 2013-03-21 | Jose De J. Berrios | Extruded Legume Food Products Containing Yeast Autolysate |
DE102008044814B4 (de) * | 2008-08-28 | 2016-11-24 | Emsland-Stärke GmbH | Verfahren zur Gewinnung von Leguminosenprotein und Verwendung desselben |
FR2942585B1 (fr) * | 2009-03-02 | 2011-04-29 | Roquette Freres | Poudre granulee contenant des proteines vegetales et des fibres, leur procede d'obtention et leurs utilisations |
US20100281765A1 (en) * | 2009-05-05 | 2010-11-11 | Schwartz Anne M | Efficient biomass fractionating system for an energy pulse crop |
FR2958501B1 (fr) * | 2010-04-09 | 2012-11-23 | Roquette Freres | Procede de fabrication de proteines vegetales solubles et fonctionnelles, produits obtenus et utilisations |
JP2015530118A (ja) * | 2012-10-02 | 2015-10-15 | バーコン ニュートラサイエンス (エムビー) コーポレイションBurcon Nutrascience (Mb) Corp. | 塩化カルシウム抽出を使用した豆類タンパク質製品(「yp702」)の製造 |
CA3015245A1 (fr) * | 2016-03-07 | 2017-09-14 | Roquette Freres | Formulations nutritionnelles comprenant un isolat de proteines de pois ainsi que son utilisation comme source proteique |
JP2019513380A (ja) * | 2016-04-08 | 2019-05-30 | フラウンホッファー−ゲゼルシャフト ツァ フェルダールング デァ アンゲヴァンテン フォアシュンク エー.ファオ | マメ科植物又は脂肪種子由来の技術機能的な植物タンパク質画分 |
MX2019005360A (es) * | 2016-11-10 | 2019-08-12 | Hamlet Protein As | Un metodo para la fabricacion de producto procesado. |
US20190374569A1 (en) * | 2018-06-12 | 2019-12-12 | Richard Laver | Intact pea protein-based nutrient composition |
US20200100524A1 (en) * | 2018-10-01 | 2020-04-02 | World Food Holdings, Llc | Soluble pea protein products |
-
2018
- 2018-12-21 FR FR1873878A patent/FR3090279B1/fr active Active
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2019
- 2019-12-20 WO PCT/FR2019/053251 patent/WO2020128393A1/fr unknown
- 2019-12-20 CN CN201980088079.9A patent/CN113423283A/zh active Pending
- 2019-12-20 EP EP19848967.6A patent/EP3897186A1/fr active Pending
- 2019-12-20 JP JP2021535003A patent/JP2022514850A/ja active Pending
- 2019-12-20 AU AU2019408905A patent/AU2019408905A1/en active Pending
- 2019-12-20 US US17/309,797 patent/US20220071234A1/en active Pending
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AU2019408905A1 (en) | 2021-07-01 |
CN113423283A (zh) | 2021-09-21 |
CL2021001586A1 (es) | 2021-11-26 |
ECSP21053671A (es) | 2021-09-30 |
FR3090279B1 (fr) | 2020-12-25 |
WO2020128393A1 (fr) | 2020-06-25 |
JP2022514850A (ja) | 2022-02-16 |
FR3090279A1 (fr) | 2020-06-26 |
CA3122610A1 (fr) | 2020-06-25 |
US20220071234A1 (en) | 2022-03-10 |
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