METHOD OF AGGLOMERATING AND DEFLAVORING PEA FLOURS AND PEA PROTEIN CONCENTRATES AND PRODUCTS THEREOF

摘要

ABSTRACT OF THE DISCLOSUREA process is described herein for agglomerating anddeodorizing pea flours, pea protein concentrates, or admixtures of peaflours or pea protein concentrates with other foodstuffs, said admixturescontaining at least 25% by weight of said pea flours or pea proteinconcentrates, which process comprises: (a) charging said pea flours.pea protein concentrates, or said admixtures to a treatment chamber(b) agitating said charge while spraying same with water or suitableaqueous solutions or emulsions in the amount of about 5% to about 30% byweight of the dry charge, thereby to form bead-like agglomerates havingabout 12% to about 30% by weight of moisture; (c) heating the agglomeratedflours, concentrates or admixtures to a temperature in the range of185°-200°F., thereby to remove pea-like flavor and bitterness from thematerial: and (d) drying said agglomerated flours, concentrates oradmixtures at a temperature in the range of 100°-130°F. Desirably,step (d) of this process is carried out for a timeranging from about 20 to about 40 minutes. The process produces abland flavored, light-colored, free-flowing, bead-like agglomeration:pea flours, pea protein concentrates or of mixtures ??????? with otherfoodstuffs, and having a relatively high bulk density, e.g. up to 3times greater than that of raw pea protein concentrate. The productsof this invention can be readily incorporated into food mixtures suchas bread, cookie or pasta doughs, and the food mixtures containing suchproducts can be readily handled in conventional equipment. Foodscontaining such products are quite palatable, being free from pea-likeflavour and bitterness; and provide a good source of protein.