WO2024028454A1

WO2024028454A1 - Method for converting at least one raw material into at least one concentrate and/or one isolate, corresponding installation and corresponding applications

Info

Publication number: WO2024028454A1
Application number: PCT/EP2023/071583
Authority: WO
Inventors: Guillaume Bruno LEFEVRE; Jean Charles MOTTE
Original assignee: E.T.I.A. - Evaluation Technologique, Ingenierie Et Applications; Improve
Priority date: 2022-08-05
Filing date: 2023-08-03
Publication date: 2024-02-08
Also published as: FR3138604A1

Abstract

The invention relates to a method for converting at least one raw material into at least one concentrate and/or one isolate: milling the raw material into a first flour and working the first flour. According to the invention, prior to the step of working the first flour, the method comprises a preconditioning step involving a phase of adjusting the moisture content of the first flour, said preconditioning step being followed by a step of heat-treating the first flour at the adjusted moisture content, which step is performed by heating the first flour at the adjusted moisture content in a reactor comprising means for conveying the first flour at the adjusted moisture content between at least one inlet of the reactor and at least one outlet of the reactor such that the first flour at the adjusted moisture content is heated as it travels between the inlet and the outlet of the reactor.

Description

METHOD FOR TRANSFORMING AT LEAST ONE RAW MATERIAL INTO AT LEAST ONE CONCENTRATE AND/OR AN ISOLATE, CORRESPONDING INSTALLATION AND APPLICATIONS

The present invention relates to a process for transforming at least one raw material into at least one concentrate and/or an isolate.

BACKGROUND OF THE INVENTION

Nowadays, plant proteins are becoming more and more attractive as alternatives to animal proteins.

Among all the plant proteins available on the market, protein concentrates are particularly interesting products because they are manufactured by dry processing processes with a moderate environmental impact (Vogelsang-o' Dwyer, M., Petersen, I. L., Joehnke Comparison of Faba Bean Protein Ingredients Environmental Performance (Foods, 9, 322).

Dry transformation processes consist of a treatment of a plant raw material to separate the protein corpuscles from the starch, the starch having particles generally (but not necessarily) of a larger diameter than that of the corpuscles. protein. For example, in the case of legumes, dry processing processes consist of separating protein corpuscles whose particles have a diameter less than 10 micrometers (pm) from starch whose particles generally (but not necessarily) have a larger diameter (and in particular greater than 10 pm) (* Weber, E., & Neumann, D. (1980). Protein bodies, storage organelles in plant seeds. Biochemie Und Physiologie Der Pflanzen, 175(4), 279-306. https://doi.org/10.1016/s0015-3796(80) 80070-9, * Pelgrom, PJM, Boom, RM, & Schutyser, MAI (2015). Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes. Food and Bioprocess Technology, 8(7), 1495-1502. https://doi.org/10.1007/sll947-015-1513-0).

To better separate the protein corpuscles from the starch, the plant raw material is usually crushed into fine particles having a diameter of a few microns (for example an average diameter less than 40 pm) then the particles are sorted according to their size, their density and/or their electrostatic behavior by technologies such as air classification (also called turboseparation) and/or electrostatic separation. We thus generally obtain two final products: 1) the protein concentrate also called fine fraction and 2) the starch concentrate also called heavy fraction.

Unfortunately, despite a satisfactory chemical composition, the protein concentrate generally has a particular taste, notably bitter and astringent, which tends to displease the consumer (Price, K. R., Griffiths, N. M., Curl, C. L., & Fenwick, G. R. (1985). Undesirable sensory properties of the dried pea (Pisum sativum). The role of saponins. Food Chemistry, 17(2), 105-115. https://doi.org/10.1016/0308-8146(85) 90079-2). This disadvantage is accentuated for certain raw materials such as yellow peas.

To overcome this drawback, it is known to treat the protein concentrate as part of post-treatment by a complex process of bringing the protein concentrate into contact with steam, cooling the agglomerate obtained and repackaging in powder form. .

We therefore understand that to obtain a protein concentrate with an “improved taste”, numerous post-processing steps Treatments are necessary, which greatly increases the cost of production and its environmental impact.

In order to avoid processing the protein concentrate, it was also considered to directly treat the initial plant raw material (Kaysi, Y., & Melcion, J. P. (1992). Technological treatments of protein crops for the monogastric: examples of application to fava bean seeds. Productions Animales, 5(1), 3-17. https: //hal. archive s-ouverte s. fr/hal-00895959/document).

For example, the initial plant raw material comes in the form of seeds which are initially roasted, roasted, toasted...

This has the effect of modifying the taste of the initial plant raw material due to the Maillard reaction. The seeds then take on more pleasant notes of biscuit, hazelnut, caramel, etc.... Consequently, there is not strictly speaking a removal of bitterness but only a masking of the bitterness by other notes.

Furthermore, due to the fact that the center of the seeds is less treated than the exterior of the seeds, when the seeds are crushed to form the concentrate, this heterogeneity will be preserved: the protein concentrate thus includes bitter zones and zones where the bitterness is masked by other notes.

We also thought about treating the seeds with steam. However, for the steam to reach the center of the seeds and avoid the aforementioned taste heterogeneity, the seeds must be subjected to steam at a very high temperature and/or for a very long contact time, which can result in their layers being cooked. external. The starch in the seeds becomes gelatinized, which reduces the performance of the process of transforming the seeds into a concentrate. OBJECT OF THE INVENTION

An aim of the invention is to propose a transformation process making it possible to thermally treat a raw material in a more optimized manner to obtain a concentrate and/or an isolate having good organoleptic properties.

SUMMARY OF THE INVENTION

With a view to at least partially achieving this goal, we propose a process for transforming at least one raw material into at least one concentrate and/or an isolate, the process comprising at least the steps of:

If the initial raw material is not already a first flour, grind the raw material into a first flour,

Work the first flour by:

• Micronization of the first flour into a second flour finer than the first flour and extraction, from the second flour, of at least one concentrate, and/or

• Suspending the first flour to extract at least one isolate.

According to the invention, before the step of working the first flour, the process comprises a step of preconditioning the first flour, the preconditioning step comprising a phase of adjusting the humidity level of the first flour, said step preconditioning being followed by a step of heat treatment of the first flour at the adjusted humidity level, which is carried out by heating the first flour at the adjusted humidity level in a reactor comprising means for conveying the first flour to the adjusted humidity level between at least one reactor inlet and at least one reactor outlet such that the first flour with the adjusted humidity level is heated while being moved between the inlet and outlet of the reactor.

The invention proves to be particularly effective in that it thermally treats the raw material in the form of flour i.e. a product with a small particle size: this promotes the thermal treatment of the raw material and greatly limits the heterogeneity of thermal treatment within of the raw material.

In addition, heating the first flour whose humidity level has been adjusted will cause the evaporation of the water present in said first flour, naturally causing steam which will make it possible to further improve the processing of said first flour. flour. The creation of steam is thus done directly inside the reactor, by the first flour itself. Advantageously, the heat treatment of the first flour by heating allows the concentrate and/or the isolate considered to have a taste with improved organoleptic properties.

By improvement of the organoleptic properties, we mean that the concentrate/isolate obtained has organoleptic attributes (such as taste) that are more acceptable to the consumer and in particular a less bitter, less astringent taste... We can therefore, in a simplified manner, speak of " debittered concentrate" or "debittered isolate" even if the invention does not only act on the bitterness of the product (thus the established English term is more general since we speak of "clean concentrate" or "clean isolate ").

In addition, by ensuring through the pre-conditioning step that the first flour is neither too dry nor too humid, the steam released by the first flour itself is sufficiently significant for the process to be able to proceed, if desired, a dedicated steam production unit.

We thus limit the formation of agglomerates of the first flour in the reactor which would inevitably have appeared if a dedicated steam production unit was used and which could cover the interior of the reactor and clog or damage it.

Likewise, at the outlet of the thermal reactor, the first flour retains a powdery form and therefore does not form an agglomerate which must be repackaged in the form of flour.

By “humidity level”, we mean the number of parts by weight of water per 100 parts by weight of flour (i.e. a flour with a humidity level of 2% is therefore a flour comprising 2 parts by weight of water per 100 parts by weight of flour).

Advantageously, by heat treating the first flour, it is thus possible to treat both the protein corpuscles and the starch of the first flour so as to be able to produce (if desired) simultaneously protein and starch concentrates. with improved organoleptic properties.

In addition, the invention is relatively energy efficient. The inventors were thus able to see that the invention could make it possible to save more than twice the energy spent to transform a raw material into a concentrate and/or an isolate with improved organoleptic properties with respect to a processing process. the prior art.

The invention advantageously makes it possible not to modify the particle size distribution of the concentrate obtained (if desired) with respect to existing concentrates produced by processes of the prior art.

The invention can be implemented for multiple applications and in particular for the production of protein concentrate with improved organoleptic properties and/or the production of starch concentrate with improved organoleptic properties and/or the production of isolate (in particular protein isolate) improved organoleptic properties.

The invention cleverly makes it possible to improve the quality of the concentrate and/or the isolate obtained in particular by reducing the microbial load of the first flour and/or by reducing its anti-nutritional properties.

Advantageously, the invention also makes it possible to retain the functionalities of protein concentrates, starch concentrates and isolates (in particular protein isolate) such as for example one or more functionalities chosen from foaming, gelling, emulsifying properties, solubility, water holding capacity, oil holding capacity, etc. For the present application, the term "raw material" means either a single raw material or a mixture of raw materials - subsequently we will only speak of "raw material" to facilitate reading of the description but the following applies of course to a “mixture of raw materials”.

For the present application, the term “raw material” preferably means a raw material from which the concentrate and/or isolate obtained will be for food use.

For the present application, the term “raw material” is preferably understood to mean any substance or product, including flavorings, food additives and food enzymes, or any constituent of a compound raw material, used in the manufacture or preparation of a foodstuff and still present in the finished product, possibly in a modified form. For the present application, the term "raw material" preferably means a raw material from which: a concentrate enriched with proteins and/or a concentrate enriched with starch can be produced by dry transformation; and or a protein-enriched isolate can be produced by wet processing.

For the present application, “raw material” is preferably understood to be a solid product.

By “raw material”, we preferably mean a raw material of plant origin such as:

- A legume (pea, soya, bean, lentil, bean pea, chickpea, lupine, etc.),

- A cereal (wheat, buckwheat, oats, barley, corn, rice etc...),

- A cake (solid residue resulting from the extraction of oil from seeds and/or oilseed fruits such as sunflower seeds, rapeseeds, soybeans, oilseeds, etc.) ) ,

- Flour (from cereals, seeds, oilseeds, etc.),

- An industrial or agricultural by-product (malt, bran, spent grain, straw, brewery waste, etc.),

- An algae,

- Etc .

For the present application, “raw material” may possibly be understood as one or more insects or a product based on insect(s).

For the present application, “raw material” may possibly be understood as a yeast extract and/or an extract of industrial microorganisms and/or an extract of one or more microbial cultures.

For the present application, the term “raw material” preferably means a material already naturally rich in proteins and for example a material comprising for 100 parts by weight of material at least 10 parts by weight of proteins and for example at least 20 parts in weight of protein.

Furthermore, we understand that the first flour is an intermediate (possibly initial) state of matter first consideration which should therefore not be confused with the concentrate and/or isolate. The first flour here is not intended to be used as such as food, unlike the concentrate and/or isolate. For the purposes of the invention, the first flour is therefore not a concentrate and/or an isolate. In fact, the ratio of parts by weight of protein corpuscles (or of starch depending on whether we consider the protein concentrate or the starch concentrate or the protein isolate) to the parts by weight of the first flour is much less important than in the concentrate and/or isolate.

It is recalled for the present application that a dry transformation process is opposed to a wet transformation process. In a wet processing process, the first flour is suspended in a solution to extract an isolate (part enriched with proteins) without the use of micronization. In a dry transformation process, there is no step of suspending the first flour after or before its heat treatment, the first flour being on the other hand micronized.

Optionally, the transformation process is a dry transformation process, the raw material then being transformed into at least one concentrate. Optionally, the phase of adjusting the humidity level of the first flour is configured so that the first flour has a humidity level of between 5 and 45%, and preferably between 15 and 25%, and preferably between 17 and 22%, before entering the reactor.

The inventors were able to observe that these intervals of humidity level of the first flour were particularly advantageous with regard to the processing quality of the first flour.

Optionally, water or an aqueous solution is added to the first flour during the rate adjustment phase. humidity.

We clearly understand that this is an addition of water or an aqueous solution to increase the humidity level of the first flour but in no case a suspension of the first flour (the volumes involved being completely different).

Optionally, the first flour is micronized after its heat treatment without going through a cooling device.

The first flour is thus cooled naturally without the invention requiring a dedicated cooling device.

The inventors were able to observe that this made it possible to make substantial energy savings (of the order of 85 kilowatt hours per tonne of raw material processed).

Optionally, the process includes the preliminary step of preparing the first flour before the preconditioning step.

Optionally, the preliminary step includes a phase of shelling the raw material.

This contributes to improving the organoleptic properties of the concentrate and/or isolate.

Optionally, the conveying means also form means for heating the first flour.

Optionally, the heating means include a conveyor screw which is electrically powered.

Optionally, the time the first flour remains in the reactor is between 3 and 30 minutes.

Optionally, the temperature inside the reactor is between 120 and 260 degrees Celsius.

Optionally, the first flour leaving the reactor is at a temperature between 25 and 100 degrees Celsius.

Optionally, the first flour at the start of the processing step pre-conditioning has particles having an average diameter of less than 5 millimeters.

Optionally, the first flour is heated during its pre-conditioning step, before the heat treatment step.

The invention also relates to an installation for implementing the method as described above, comprising at least:

- a pre-conditioning module comprising a mixer, and

- a heat treatment module, and

- a micronization module and/or a suspension module.

Optionally, the mixer is a continuous mixer comprising an inlet and an outlet, the first flour being moved in the continuous mixer between its inlet and its outlet while being preconditioned to reach the targeted humidity level.

Optionally, the mixer comprises a water supply pipe and/or an aqueous solution (the pipe being connected to the aforementioned inlet or opening into a body of the mixer via an additional inlet provided in the mixer) to mix in service the first flour and water and/or aqueous solution.

Optionally, the continuous mixer is configured to heat the first flour before the heat treatment module.

Optionally, the installation includes a drying module, preferably placed between the heat treatment module and the micronization and/or suspension module.

The invention also relates to the use of a concentrate resulting from the process as previously described for the manufacture of a vegetable dairy preparation.

The plant-based dairy preparation is opposed to a preparation animal dairy. By “dairy preparation”, we mean milk or a milk-based product (cream, butter, yogurt, cheese, etc.).

We therefore understand that the process of the invention makes it possible to preserve the functionalities of the raw material since it is even possible to produce a vegetable dairy preparation from a product obtained by the process of the invention.

Other characteristics and advantages of the invention will emerge on reading the following description of particular non-limiting implementations of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will be better understood in the light of the description which follows with reference to the appended figures among which:

[Figure 1 is a diagram illustrating the main steps of a process according to a first implementation of the invention,

Figure 2 is a diagram illustrating the main steps of a method according to a second implementation of the invention.

DETAILED DESCRIPTION OF THE INVENTION

A first implementation of the method according to the invention will now be described with reference to Figure 1. This method is implemented by an installation which will be described simultaneously.

A first step 101 consists of the prior preparation of a raw material. For this purpose, the installation includes a raw material preparation module.

Preferably, the raw material is in the form of divided solids (grains, seeds, powders, granules, pieces, fibers, sheets, sticks, cakes, insects, extracts of microbial cultures, mixture of one or more aforementioned forms, etc.). Otherwise, the first step 101 may include at least one preparatory phase during which the raw material is packaged in the form of divided solids.

For this purpose, the first step 101 may include one or more preparatory phases such as:

- at least one phase of cleaning the raw material, and/or

- at least one phase of sorting the raw material such as for example a phase of calibrating the raw material (the elements forming the raw material with a diameter below and/or beyond a given threshold being removed from the following the transformation process), and/or

- at least one shelling phase making it possible to remove one or several external layers of the elements forming the raw material,

- etc .

The phase(s) indicated above may be combined together and implemented in an order different from that indicated. For example at least one calibration phase can follow at least one sorting phase.

The at least one hulling phase can for example be implemented by abrasion, by compression, by grinding, etc. The at least one sorting phase can be implemented by optical sorting, by calibration, by classification by gravity

During a second step 102, if the raw material is not already in the form of flour, the raw material is ground into a first coarse flour. For this purpose, the installation includes a grinding module which is connected to the raw material preparation module. Said grinding module includes for example a mill. Optionally, the raw material is crushed (or is presented) into a first flour whose particles have an average diameter less than 5 millimeters and preferably less than 1 millimeter (mm) and preferably less than 500 pm and for example less than 300 m and for example less than 200 pm.

Preferably, the raw material is crushed (or is presented) into a first flour whose particles also have an average diameter greater than 30 pm and preferably greater than 30 pm (or at least the raw material is crushed (or is presented ) into a first flour whose number of particles having an average diameter less than 30 pm (preferably 50 pm) is as reduced as possible).

This will limit the risk that particles (or too many particles) of very small dimensions cannot infiltrate inside the installation and in particular its reactor, which will be described below, which could damage. This will also allow the first flour to maintain a high fluidity which will ensure a homogeneous and regular supply to the reactor.

Furthermore, the process includes a third step 103 of pre-conditioning the flour. This preconditioning step 103 comprises one or more phases of preconditioning the first flour.

This pre-conditioning step 103 includes at least one phase of adjusting the humidity of the first flour. Preferably, the adjustment phase is such that the first flour has a humidity level of between 5 and 45% before the start of the fourth step 104 which will be described below. More preferably, the adjustment phase is such that the first flour has a humidity level of between 15 and 25% before the start of the fourth step 104. Preferably again, the adjustment phase is such that the first flour has a humidity level of between 17 and 22% before the start of the fourth step 104.

For example, the first flour is moistened (for example by adding water or an aqueous solution to the flour) to reach the targeted humidity level. As a replacement, the first flour is dried to lower its moisture content.

Everything will therefore depend on the initial humidity level of the first flour. Indeed, depending on the initial raw material, the first flour may be more or less humid. The inventors were thus able to effectively treat, thanks to the invention, flours having an initial humidity level of between 8 and 14% or between 5 and 12% as well as first flours having an initial humidity level of between 25 and 35 % (for example for a raw material which is a brewery waste). For this purpose, the installation comprises at least one module for pre-conditioning the first flour which is connected to the molding module.

For example, the pre-conditioning module includes one or more sensors for measuring the humidity level of the first flour.

For example, the pre-conditioning module includes a mixer.

Preferably, the pre-conditioning module comprises at least one continuous mixer comprising an inlet and an outlet, the first flour being moved in the continuous mixer between its inlet and its outlet while being preconditioned to reach the targeted humidity level:

For example, water (or an aqueous solution) is introduced into the continuous mixer (via an entry identical or different from that through which the first flour is introduced) and the water is thus mixed with the first flour during the transfer of the first flour inside the continuous mixer. The continuous mixer can be horizontal or vertical, be screw or vibrated tube... The volume of water introduced into the continuous mixer is for example determined according to the results provided by one or more measuring sensors of the control module. pre-conditioning.

For example, the continuous mixer is configured to heat the first flour so as to dry it. The continuous mixer can be horizontal or vertical, be screw or vibrated tube... The heating of the first flour is for example determined according to the results provided by one or more measuring sensors of the preconditioning module.

For example, the continuous mixer can be both capable of moistening the first flour and at the same time capable of heating it so as to be able to adapt to the arrival of a new first flour.

The pre-conditioning module can therefore dry the product as well as humidify it depending on the initial humidity level of the product.

The fourth step 104 consists of heat treating the first flour. For this purpose, the installation includes a module for heat treatment of the first flour which is connected to the module for pre-conditioning the first flour.

The heat treatment module comprises for example a heat treatment reactor.

The heat treatment reactor comprises an enclosure comprising at least one inlet and at least one outlet and means for conveying the first flour between said inlet and said outlet. Furthermore, the reactor includes means for heating the enclosure so that the first flour present in the enclosure is heated while being moved between the inlet and outlet of the reactor. The inlet of the heat treatment reactor is thus connected to the type of pre-conditioning module.

We therefore understand the advantage of having a continuous mixer to precondition the first flour in order to be able to ensure continuous supply to the heat treatment reactor.

In the present case, the reactor has at least two outlets: at least one outlet for recovering the first treated flour and at least one outlet for evacuating the gas(es) resulting from the heat treatment of the first flour.

In fact, the first flour is deliberately introduced into the enclosure with a non-zero humidity level: heating the first flour will result in the creation of water vapor which will allow the first flour to be treated. The water vapor is also evacuated from the enclosure at least via the second outlet.

For example, the first outlet is arranged in the lower part of the enclosure and the second outlet in the upper part of the enclosure, the first outlet and the second outlet being arranged at a longitudinal end of the enclosure opposite the entrance through which the first flour is introduced.

The reactor can optionally include means for extracting the steam present in the enclosure via at least the second outlet such as for example a fan, a pump, etc.

Optionally, the time of presence of the first flour in the enclosure is between 3 and 30 minutes and for example between 5 and 30 minutes and for example between 5 and 15 minutes and for example between 5 and 10 minutes.

Optionally, the temperature inside the enclosure is between 120 and 260 degrees Celsius and, for example, between 120 and 220 degrees Celsius and, preferably, between 150 and 200 degrees Celsius and for example between 150 and 180 degrees Celsius. This temperature is by example adjusted according in particular to the humidity level of the first flour when it is introduced into the heat treatment reactor, a higher humidity level making it possible to have a higher temperature without risking burning the first flour.

We understand here that this is the temperature prevailing inside the enclosure but not the temperature of the first flour when it is in the enclosure due to heat losses and the transformation of the water in the form of steam.

Preferably, we ensure that the temperature of the first flour leaving the reactor is less than 120 degrees Celsius.

Optionally, the fourth step 104 is implemented so that the first flour leaving the reactor is at a temperature between 25 and 100 degrees Celsius and for example between 40 and 80 degrees Celsius.

Optionally, the fourth step 104 is implemented so that the first flour leaving the reactor has a humidity level of less than 20% and preferably less than 15% and preferably less than 12%.

Typically, the heat treatment applied to the product is a heat treatment of 5 to 30 minutes at a reactor temperature of 120 to 220 degrees Celsius for a temperature of the first flour at the reactor outlet between 25 to 100 degrees Celsius. Optionally the heat treatment applied to the product is a heat treatment of 5 to 15 minutes at a reactor temperature of 150 to 200 degrees Celsius for a temperature of the first flour at the reactor outlet between 40 to 80 degrees Celsius.

Preferably, the conveying means themselves form means for heating the flour (the conveying means being the only means for heating the enclosure or being a part of the means of heating the enclosure). For example, the conveying means form heating means by electrical supply of said conveying means.

For example, the conveying means comprise a screw mounted to rotate in the enclosure along a geometric axis of rotation in order to move the flour between the entrance and the exit of the enclosure, the screw being electrically powered. By Joule effect, the screw releases heat which makes it possible to heat the first flour in contact with the screw for its movement in the enclosure. This consequently allows the first flour to be processed. The inventors were thus able to observe that the treatment of the first flour was particularly effective with a reactor whose conveying means also formed means of heating the first flour by the Joule effect.

The thermal reactor can for example be a reactor such as that described in application WO 2009/095564 from one of the present applicants.

During a fifth step 105, the first flour is then micronized into a second ultrafine flour. The second flour thus consists of fine particles having an average diameter of a few microns (for example an average diameter less than 40 μm).

For this purpose, the installation includes a micronization module. Preferably, the micronization module is directly connected to the heat treatment module and more preferably to the reactor. In this way, the first flour leaving the reactor is directly introduced into the micronization module.

The invention thus frees itself from a dedicated cooling device.

The micronization module is in a manner known per se a micronization module based on impact technology, attrition, pin and/or compression.

The particles at the end of micronization have a very fine average diameter of less than 50 μm and preferably less than 30 μm and preferably less than 10 μm.

During a sixth step 106, at least one concentrate is extracted from the second flour thus micronized.

This can conventionally be achieved by sorting the particles of the second flour according to their size, their density and/or their electrostatic behavior.

For this purpose, the installation includes a sorting module connected to the micronization module. The sorting module is based, in a manner known per se, on technologies such as air classification (for example by turbo-separation) and/or electrostatic separation.

This sixth step 106 makes it possible to separate the protein concentrates from the starch concentrates and thus to extract said concentrates.

For the first flour, the ratio of parts by weight of protein corpuscles (respectively starch) to parts by weight of the first flour is for example less than 0. 4 while the ratio of parts by weight of protein corpuscles (respectively starch) to parts by weight of the protein concentrate (respectively starch concentrate) is usually greater than 0. 5.

The process thus described makes it possible to produce concentrates with improved organoleptic properties in a simple and relatively inexpensive manner in terms of energy.

In particular, the process makes it possible to eliminate, or at least to significantly remove, the organoleptic notes perceived negatively by consumers (bitterness, astringency, etc.) by a heat treatment carried out directly within the particles forming the first flour.

In addition, the heat treatment on the first flour makes it possible to obtain a more homogeneous treatment of the raw material. We also note that the process thus described cleverly makes it possible to simultaneously produce a protein concentrate with improved organoleptic properties but also a starch concentrate with improved organoleptic properties (since the starch particles were also treated during the fourth step 104 given that 'they were present in the first flour).

In addition, the method according to the first implementation described makes it possible to do without a dedicated steam production unit (which would inject steam into the enclosure) thanks to the pre-conditioning step of the first flour ensuring that the first flour will be neither too moist nor not enough to directly produce water vapor within the enclosure.

Furthermore, the method according to the first implementation described makes it possible to directly connect the micronization module to the heat treatment module without an intermediate cooling device. The cooling of the flour is in fact ensured naturally during the micronization and sorting stages. The fact that the first flour leaving the reactor is at a reasonable temperature also facilitates this direct connection between the micronization module and the heat treatment module.

The installation thus proves to be relatively energy efficient.

A second implementation will now be described with reference to Figure 2.

The second implementation is identical to the first implementation with the difference that the process comprises an additional step 104' interposed between the fourth heat treatment step 104 and the fifth micronization step 105. The additional step 104' consists of active cooling of the first flour following its heat treatment before its micronization. By “active” means that the installation includes a specific module acting more quickly on the cooling of the first flour than natural cooling due in particular to contact with air.

Apart from this cooling step, the second implementation is identical to the first.

An example application will now be described. The example concerns the transformation of peas into a protein concentrate with a neutral taste.

Peas are transformed according to the following steps of a particular implementation of the invention:

1°) preparation of peas for example by shelling (and sorting (for example by optical sorting and classification by gravity),

2°) grinding the peas thus prepared into a first flour having particles with an average diameter of 300 μm, 3°) pre-conditioning of the first flour so that said first flour has a humidity level of 20% at the outlet of pre-conditioning,

4°) heat treatment of the first flour in a heat treatment reactor whose enclosure is heated to 180 degrees Celsius, the first flour remaining in the enclosure for 10 minutes,

5°) micronization of the first flour into a second, finer flour,

6°) sorting of particles resulting from micronization (for example by turbo-aspiration) to obtain a protein concentrate having particles whose average diameter is between 8 and 10 pm.

Another application example will now be described. A protein concentrate obtained according to a particular implementation of the invention is used for the manufacture of a plant-based dairy preparation.

Another application example will now be described. A starch concentrate obtained according to an implementation particular of the invention is used for the manufacture of a pre-gel.

The inventors were in fact able to note that the invention not only made it possible to improve the organoleptic properties of the starch while retaining (or even improving) its gelling power. The manufacture of pregel from a starch concentrate obtained by a particular implementation of the invention thus proves to be easier.

The invention is not limited to the implementations described, but on the contrary encompasses any variant incorporating, with equivalent means, the essential characteristics stated above.

In particular, the heat treatment reactor may be different from what has been described.

For example, the reactor may (in addition to the fact that the conveying means form heating means or in replacement of the fact that the conveying means form heating means, the conveying means then not forming heating means) also include one or more heating elements internal or external to the enclosure as proposed in application PCT/EP2020/067397 from one of the present applicants. If the conveying means form heating means, this could be achieved other than by direct power supply to the screw (conductive in its mass and electrically powered) for example by incorporating one or more heating elements into the screw. The conveying means can both be heating means due to the fact that they are made of an electrically conductive material in their mass and at the same time incorporate heating elements.

The reactor may be arranged horizontally and/or vertically and/or obliquely.

Although here the pre-conditioning module and the heat treatment module are distinct, the pre-conditioning module Conditioning can be incorporated into the heat treatment module. For example, the reactor could be configured to allow the introduction of water or an aqueous solution into the enclosure (via an inlet different or identical to that into which the flour is introduced) so as to moisten the first flour directly. at the reactor inlet and/or the reactor could be configured so that the flour is dried in the reactor before being thermally treated. The steps of pre-conditioning the first flour and processing the first flour will thus be simultaneous or almost simultaneous and in all cases implemented within the same reactor.

Although here the first flour is moistened with water, the flour can be moistened with an aqueous solution. For example, the first flour could thus be moistened with ozonated water.

The micronization and concentrate extraction steps can be carried out in one part of the same module instead of two as previously indicated. These steps may be preceded by drying carried out in a drying module to achieve an optimal humidity level for micronization. The same goes for suspension.

Steps other than those which have been described may be implemented by the invention. The invention may thus include a step of intensive manipulation of the raw material, the first flour and/or the concentrate, for example to modify the final flavor of the concentrate. Optionally we can thus roast, grill, burn... the raw material to give it a particular taste of biscuit, caramel, hazelnut... Due to the fact that the invention subsequently concerns a heat treatment step acting on the organoleptic properties of the raw material this intensive handling step will not have need to bring the raw material to high temperature as in the prior art so as to limit the gelling of the raw material. The invention may also include a step of mixing the raw material, the first flour and/or the concentrate with another component such as water, an additional flour making it possible to balance the amino acid profile of the material mixture. first and additional flour. We can for example mix the concentrate with water to obtain a more workable final product and for example for 100 parts by weight of concentrate add between 8 and 12 parts by weight of water and for example 7 parts by weight of water.

Although here the final products obtained are concentrates, the process may include steps different from those described after the fourth heat treatment step or the fourth cooling step to transform the first flour differently in order to obtain one or more isolates. . For example after heat treatment (and possible cooling), the first flour can be suspended in order to be able to extract a starch isolate and/or a protein isolate.

Claims

1. Process for transforming at least one raw material into at least one concentrate and/or an isolate, the process comprising at least the steps of:

Work the first flour by:

• Suspending the first flour to extract at least one isolate, the process being characterized in that, before the step of working the first flour, the process comprises a step of pre-conditioning the first flour, the pre-conditioning step comprising a phase of adjusting the humidity level of the first flour, said pre-conditioning step being followed by a heat treatment step, of the first flour at the adjusted humidity level, which 'carried out by heating the first flour at the adjusted humidity level in a reactor comprising means for conveying the first flour at the adjusted humidity level between at least one inlet of the reactor and at least one outlet of the reactor so that the first flour with the adjusted humidity level is heated while being moved between the inlet and outlet of the reactor.

2. Method according to claim 1, in which the transformation process is a dry transformation process, the raw material then being transformed into at least one concentrate.

3. Method according to one of claims 1 to 2, in which the first flour is micronized after its heat treatment without going through a cooling device.

4. Method according to one of claims 1 or 3, in which the phase of adjusting the humidity level of the first flour is configured so that the first flour has a humidity level of between 5 and 45% by weight .

5. Method according to one of claims 1 to 4, in which water or an aqueous solution is added to the first flour during the humidity level adjustment phase.

6. Method according to one of the preceding claims, wherein the method comprises the preliminary step of preparing the first flour before the pre-conditioning step.

7. Method according to claim 6, in which the preliminary step comprises a phase of shelling the raw material.

8. Method according to one of claims 1 to 7, in which the conveying means also form means for heating the first flour.

9. Method according to claim 8, in which the heating means comprise a conveyor screw which is electrically powered.

10. Method according to one of the preceding claims, in which the time of presence of the first flour in the reactor is between 3 and 30 minutes.

11. Method according to one of the preceding claims, in which the temperature inside the reactor is between 120 and 260 degrees Celsius.

12. Method according to one of the preceding claims, in which the first flour leaving the reactor is at a temperature between 25 and 100 degrees Celsius.

13. Method according to one of the preceding claims, in which the first flour at the start of the pre-conditioning step has particles having an average diameter of less than 5 millimeters.

14. Installation for implementing the method according to one of claims 1 to 13, comprising at least:

- a pre-conditioning module comprising a mixer, and

- a heat treatment module, and - a micronization module and/or a suspension module.

15. Installation according to claim 14, comprising a drying module.

16. Use of a concentrate resulting from the process according to one of claims 1 to 13 for the manufacture of a plant-based dairy preparation.