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EP-4739136-A1 - INDUSTRIAL APPLICATIONS FOR SPECIALTY PEA FLOUR

EP4739136A1EP 4739136 A1EP4739136 A1EP 4739136A1EP-4739136-A1

Abstract

Methods of producing specialty pea flour (SPF) are provided, as well as the SPF produced by such methods, compositions comprising the SPF and uses for the SPF. In addition, enzyme modified SPF, including amylase treated specialty pea flour (ASPF) and composition comprising ASPF and uses for the ASPF are provided.

Inventors

  • SASIDHARAN PILLAI, Prasanth Kumar
  • KUMAR, MANOJ

Assignees

  • LOUIS DREYFUS COMPANY PLANT PROTEINS LLC

Dates

Publication Date
20260513
Application Date
20240801

Claims (20)

  1. 1. A method of producing a Specialty pea flour (SPF) comprising: a. Hydrating pea flour from ground (milled) pea pulses in a water slurry: i) at a flour to water ratio of 1 :2 to 1 :6 (w/v), ii) at a pH of 7.5-10, iii) at a temperature of 45-60 °C, b. separating pea flour from protein-rich supernatant, c. washing the separated pea flour, and d. drying the separated pea flour, thereby producing a specialty pea flour.
  2. 2. The method of Claim 1 , wherein the hydration is performed at a flour to water ratio of 1 :4 (w:w).
  3. 3. The method of any of Claims 1-2, wherein the hydrating is performed at pH 9.5.
  4. 4. The method of any of Claims 1-3, wherein the hydrating is performed at 55 °C.
  5. 5. The method of any of Claims 1-4, wherein the hydrating is performed for 20-60 minutes.
  6. 6. The method of any of Claims 1-5, wherein the hydrating is performed for 30 minutes.
  7. 7. The method of any of Claims 1-6, wherein the separating is by centrifugation and/or decanting.
  8. 8. The method of any of Claims 1-7, wherein the separating involves centrifugation at 5000g for 10 minutes.
  9. 9. The method of any of Claims 1-8, wherein the washing is with water.
  10. 10. The method of any of Claims 1-9, wherein the washing is at a flour to water ratio of 1 :3 (w:w).
  11. 11. The method of any of Claims 1-10, wherein the washing is performed at a pH of 7.5-10.
  12. 12. The method of any of Claims 1-11 , wherein the washing is performed at a temperature of 45-60 °C.
  13. 13. The method of any of Claims 1-12, wherein the washing is performed at a temperature of 55 °C.
  14. 14. The method of any of Claims 1-13, wherein the washing is performed for 20-60 minutes.
  15. 15. The method of any of Claims 1-14, wherein the drying is to a moisture content of 8-10%.
  16. 16. A specialty pea flour produced by the process of any of Claims 1-15.
  17. 17. A specialty pea flour comprising, on a dry basis: a. 60-85% starch, b. 5-20% fiber, and c. 0.5-3% protein, Wherein said specialty pea flour is derived from peas.
  18. 18. The specialty pea flour of Claim 17, comprising on a dry basis: a. 70-84% starch, b. 18-22% fiber, and c. 1-2% protein.
  19. 19. The specialty pea flour of any of Claims 17-18, wherein said starch comprises 30-35% amylose.
  20. 20. The specialty pea flour of any of Claims 17-19, further comprising: a. 0.3-0.5% oil, b. 0.1 -0.7% ash, c. <2% sugar, and d. 2-3% resistant starch.

Description

INDUSTRIAL APPLICATIONS FOR SPECIALTY PEA FLOUR CROSS-REFERENCE This application claims benefit of U.S. Provisional Patent Application No. 63/536,024 filed August 31 , 2023, which application is incorporated herein by reference in its entirety. BACKGROUND OF THE INVENTION Plant derivatives such as starch have been widely used in the textile industry, in the production of adhesives and the modification of paper products. The predominant source of starch in both the food industry and the others mentioned above is corn starch (Maize starch). Another less-often used starch is derived from potatoes. With the push for green products that are plant based and have lower toxicities, the production of new plant-based products that may have applications in various industries is in great demand. Products from legumes, such as peas, have found a wide variety of applications in the food and beverage industry, but have not seen abundant applications otherwise. U.S. Patent No. 4,942,191 (expired) claimed an adhesive composition comprising a curable aldehyde condensation resin and an extender comprising leguminous flour. U.S. Patent Application Publication No. US 2022-0363866 A1 describes a composition comprising ground plant seeds, protein isolate, starch or a mixture of these, a metal oxide, and a plasticizer to use for adhesion or extrusion. European patent application publication No. EP4183815A1 describes an adhesive comprising ground pea seeds and an amine-based aziridinium-functional cross-linker and water. Development of plant-based industrial compositions to expand the possibilities of green building materials and products are in great demand. SUMMARY OF THE INVENTION The present invention provides specialty pea flour (SPF) that finds applications in paper and cardboard manufacturing, use as an adhesive, and applications in the production of fiber board, printing and writing papers, paper boards. These applications include corrugating adhesive, laminating adhesive, wet end starching, surface sizing of printing and writing papers and paperboard, surface sizing of recycled linerboard. Additional applications include dry wall, fiberglass insulation, wood charcoal briquettes pelleting, hydroseeding and hydromulching, and plywood, among others. The specialty pea flour is high in starch and some fiber and relatively low in protein, oil, and other components. In one aspect of the invention is provided a method of producing a specialty pea flour comprising hydrating pea flour from crushed or milled pea pulses in a water slurry at a flour to water ratio of 1:2 to 1 :6 (weight to weight), a pH of 7.5-10 and a temperature of 45-60 °C, separating the SPF from the supernatant, washing the separate SPF and drying the separated SPF. In certain embodiments the hydrating is performed at a flour to water ratio of 1:4 (w:w). In some embodiments the hydrating is performed at pH 9.5. In some embodiments, the hydrating is performed at 55 °C. In certain embodiments the hydrating is performed for 20-60 minutes. In some embodiments the hydrating is performed for 30 minutes. In certain embodiments the separating is performed by centrifugation and/or decanting. In some embodiments the separating involves centrifuging at 5000g for 10 minutes. In certain embodiments the washing is performed with water. In some embodiments the washing is at a flour to water ratio of 1 :3 (w:w). In certain embodiments the washing is performed at pH 7.5-10. In certain embodiments the washing is performed at a temperature of 45-60 °C. In some embodiments the washing is performed at 55 °C. In certain embodiments the washing is performed for 10-60 minutes. In other embodiments, the washing is performed for 15-20 minutes. In some embodiments, the drying is to a moisture content of 7-10%. In certain embodiments, the ring dryer drying is performed at140 °C inlet and 65 °C outlet. In certain embodiments the drying can also be done using other drying equipment such as peeler centrifuge, rotatory vacuum drum- filter (RVDF), drum dryer and other such commercial drying equipment. In another aspect of the invention, a specialty pea flour produced by the preceding methods is provided. In yet another aspect of the invention, an SPF is provided comprising, on a dry basis, 60-85% starch, 5-20% fiber and 0.5-3% protein and is derived from peas. In some embodiments the starch of the SPF is 30-35% amylose. In some embodiments the SPF further comprises 0.3-0.5% oil, 0.1-0.7% ash, <2% sugar and 2-3% resistant starch. In a different aspect of the invention, a method of making a specialty pea flour composition is provided by combining the specialty pea flour described above and water to form a slurry. In certain embodiments the concentration of SPF in such method is 1-15% solids. In some embodiments the concentration of SPF in such method is 2-10% solids. In some embodiments the concentration is greater than 15%. In certain embodiments the slurry is heated. In some embodiments the met