HK1245022B - Method for producing a pea extract - Google Patents

Description

FIELD OF THE INVENTION

The present invention relates to processes for the separation and purification of various compounds from peas. In particular, the present invention relates to the preparation of a pea extract containing fibers. The invention also relates to a pea extract containing fibers that can be obtained using the aforementioned processes, as well as products intended for human or animal consumption containing a pea extract containing fibers. The invention also has for its object the use of the pea extract containing fibers in the human or animal food industry.

BACKGROUND OF THE INVENTION

Peas are an annual plant species of the legume family with rapid growth. Pea cultivation is very widespread in northern Europe. The pea (Pisum sativum) has been known for centuries as a healthy vegetable and is part of a balanced diet due to its low fat content and high protein, starch, and fiber content.

Pea fiber is used in combination within the meat, fish, and vegetarian product industries as a texturizing agent or for its dietary fiber properties.

To separate vegetable fibers from other components of the pea, many processing steps are necessary, such as extraction, fractionation and purification steps. The purity and especially the physicochemical properties of pea fiber, such as water-holding capacity, oil-holding capacity, color, taste, density and gel strength, will vary depending on the treatment used. All prior manipulations in obtaining the pea fiber extract, available in a more or less pure form, have a strong impact on its quality. For example, peas contain a certain amount of starch. This starch remains more or less associated with the vegetable fibers depending on the process used. The physicochemical properties of the pea fiber-containing extract will depend, among other factors, on the amount of starch present in the extract. Moreover, the dry matter content will also influence these properties.

There are very few industrial methods describing the separation of vegetable fibers from peas.

Since pea fiber has been considered a by-product so far, few studies have been conducted on the process. There is a real need to find an innovative and suitable process for extracting pea fibers.

EP0 251 163 A2 describes a process for preparing a product comprising fibers and also the product comprising fibers.

From that moment on, one of the objects of the present invention is to overcome or improve at least one of the disadvantages of the prior art, or to provide a useful alternative.

SUMMARY OF THE INVENTION

According to a first aspect, the present invention relates to a process for preparing a pea extract containing fibers. The process for preparing a pea extract containing fibers comprises the following steps: (a) bringing hulled peas into contact with an aqueous solution in order to form an aqueous composition comprising the peas; (b) allowing the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding the said peas to obtain ground peas; (d) fractionating the said ground peas in order to obtain at least one pea extract containing fibers, characterized in that step (a) precedes step (b), which itself precedes step (c), which itself precedes step (d), and in that the pea extract containing fibers has a weight ratio of fibers to starch of at least 30/70 and at most 85/15, preferably a weight ratio of fibers to starch of at least 40/60 and at most 70/30.

According to the present invention, the preparation of a pea extract comprising fibers involves hydrating the peas before grinding them. Preferably, the peas are ground in a wet phase. According to one embodiment, after step (b) and before step (c), the peas are drained and then brought into contact with an aqueous solution. According to another embodiment, during or after grinding, the pea fibers are separated and purified.

According to a second aspect, the present invention relates to a pea extract comprising fibers that can be obtained or is obtained using the method according to the first aspect of the invention.

According to a third aspect, the present invention relates to a food composition, preferably intended for human or animal consumption, comprising an extract of peas containing fibers according to the second aspect of the invention, or an extract of peas containing fibers obtained using the method according to the first aspect of the invention.

According to a fourth aspect, the present invention relates to the use of the pea extract comprising fibers according to the second aspect of the invention, or the pea extract comprising fibers obtained using the method according to the first aspect of the invention, in products intended for human or animal consumption, preferably in restructured meat, poultry, fish and/or plant-based products such as ham, burgers, meatballs, nuggets, and cordon bleu, pork and/or chicken and/or fish sausages and salamis, and meat- and/or fish- and/or plant-based pâtés.

There are many vegetable fibers (carrots, wheat, soy, bamboo, etc.), but the pea fibers of the present invention possess a unique combination of physico-chemical characteristics. Indeed, the present inventors were surprised to find that hydrating the peas (Pisum sativum) before grinding has a beneficial effect on several physico-chemical parameters.

When split peas are hydrated before being ground according to the method of the invention, the pea extract containing fibers has better water retention compared to water retention measured on a pea extract containing fibers obtained from dry-milled and then hydrated split peas.

Moreover, the hydration time is important. A simple contact of the bean with an aqueous solution is not sufficient to achieve real hydration and obtain the characteristics mentioned above.

Furthermore, the pea extract containing fibers obtained from peeled peas that have been hydrated according to the method of the invention has better water retention than the same pea extract obtained from unpeeled peas before hydration.

The pea extract containing fibers obtained according to the invention also exhibits excellent oil retention and gel strength, making it suitable for use in food products intended for human or animal consumption, preferably in restructured meat, poultry, fish, and/or plant-based products. Indeed, the fiber-containing pea extract is highly functional and cost-effective. It helps reduce cooking losses and improve the yields of various meat-based preparations. It enhances the molding texture of restructured products such as hamburgers and nuggets, while also increasing the juiciness of the final product. Neutral in color and taste, it is free from major allergens and can serve as a functional alternative to proteins.

Independent and dependent claims define the particular and preferred features of the invention. The features of dependent claims can be combined with the features of independent claims or with other dependent claims as appropriate. Joint claims are also explicitly incorporated by reference in the present description.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1 schematically represents an extraction process according to an embodiment of the invention. Figure 2 schematically represents an extraction process according to the embodiment of Example 2. Figure 3 schematically represents an extraction process according to the embodiment of Example 3. Figure 4 schematically represents an extraction process according to the embodiment of Example 4.

DETAILED DESCRIPTION OF THE INVENTION

Before describing the method of the present invention, it should be understood that this invention is not limited to the particular processes, components, products, or combinations described, as these processes, components, products, or combinations may, of course, vary. It is also understood that the terminology used here should not be considered as limiting, since the scope of the present invention will have no limits other than those set forth in the appended claims.

As used here, the singular forms "un," "une," and "le," "la" include both singular and plural references unless the context clearly indicates otherwise.

The terms "comprising," "comprises," and "composed of," as used herein, are synonymous with "including," "includes," or "containing," "contains," and are inclusive or open-ended, and do not exclude additional members, elements, or process steps not mentioned. It should not be forgotten that the terms "comprising," "comprises," and "composed of," as used herein, include the terms "composed of," "consists of," and "consists in," as well as the terms "consisting essentially of," "consists essentially of," and "consists essentially in."

The evocation of numerical ranges by their extreme points includes all numbers and fractions included within the respective ranges, as well as the cited extreme points.

The term "approximately" or "about," as used herein when applied to a measurable value such as a parameter, quantity, temporal duration, and similar values, means that there is a degree of variation of ± 20% or less, preferably ± 10% or less, more preferably ± 5% or less, and even more preferably ± 1% or less relative to the specified value, to the extent that such variations are appropriate for the practice of the present invention. It is understood that the value to which the qualifier "approximately" or "about" refers is itself also specifically and preferably described.

While the terms "one or more" or "at least one," such as one or more or at least one member(s) of a group of members, are clear as they are, by means of an example, the term includes, among others, a reference to any one of the aforementioned members, or to at least two of the aforementioned members, for example, ≥ 3, ≥ 4, ≥ 5, ≥ 6, or ≥ 7 of the aforementioned members, and up to all of the aforementioned members.

All references cited in the present description are incorporated herein by reference in their entirety. In particular, the teachings of all references explicitly mentioned here are incorporated by reference.

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning commonly understood by a person skilled in the art to which the invention pertains. For additional information, definitions of the terms are included to better understand the teaching of the present invention.

In the following paragraphs, various aspects of the invention are defined in more detail. Each such defined aspect can be combined with one or more other aspects unless clearly stated otherwise. In particular, any feature indicated as being preferred or advantageous can be combined with one or more other features indicated as being preferred or advantageous.

Any reference in this description to "an embodiment" means that a particular function, structure, or characteristic described with respect to the embodiment is included in at least one embodiment of the present invention. Thus, the occurrences of the phrase "in an embodiment" in various places in this description do not necessarily all refer to the same embodiment, but they may. Furthermore, the particular functions, structures, or characteristics can be combined in any appropriate manner, as would become evident to a person skilled in the art upon reading this description, in one or more embodiments. Moreover, while some embodiments described here include certain features but not others that are included in other embodiments, combinations of features from different embodiments fall within the scope of the invention and form different embodiments, as would be understood by a person skilled in the art. For example, in the appended claims, any one of the claimed embodiments may be used in any combination.

In the following detailed description of the invention, reference is made to the attached figures, which form an integral part of the invention, and in which are shown, by way of illustration only, specific embodiments in which the invention may be practiced. It is understood that other embodiments may be used and structural or logical modifications may be made without departing from the scope of the present invention. Therefore, the following detailed description should not be considered as limiting, and the scope of the present invention is defined by the appended claims.

The present invention is defined by claims 1-17.

The present invention is particularly represented by any one or any combination of one or more of the following aspects and embodiments, as indicated numerically from 1 to 84, provided that they are within the scope of the claims. 1. A method for preparing a pea extract comprising fibers, the method comprising the following steps: (a) contacting hulled peas with an aqueous solution to form an aqueous composition comprising peas; (b) allowing the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas to obtain ground peas; and (d) fractionating said ground peas to obtain at least one pea extract comprising fibers,characterized in that step (a) precedes step (b), which itself precedes step (c), which itself precedes step (d), and in that the pea extract comprising fibers has a weight ratio of fibers/starch of at least 30/70 and at most 85/15, preferably a weight ratio of fibers/starch of at least 40/60 and at most 70/30. 2. The process according to claim 1, wherein step (a) precedes step (b), which itself precedes step (c), which itself precedes step (d). 3. The process according to claim 1 or 2, wherein at least one drying step (e) of said fiber-containing pea extract is carried out.4. The process according to any one of claims 1 to 3, wherein the separation of the ground peas in step (d) comprises subjecting the ground peas to at least one separation step by centrifugation and/or filtration. 5. The process according to any one of claims 1 to 4, wherein the separation step (d) can be divided into at least two separation steps (d1) and (d2). 6. The process according to any one of claims 1 to 5, wherein the separation step (d) comprises at least one step (d1), wherein the separation of the ground peas in step (d1) comprises subjecting the ground peas to at least one settling step.of filtration and/or centrifugal separation to obtain a fiber-enriched fraction. 7. The process according to any one of claims 1 to 6, wherein the fractionation step (d) can be divided into at least two fractionation steps (d1) and (d2), and the fractionation step (d2) includes at least one filtration step of the fiber-enriched fraction obtained in step (d1), particularly a sieving step to obtain a pea extract containing fibers. 8. The process according to any one of claims 1 to 7, wherein during step (b), the peas in said aqueous composition are hydrated for at least 1 hour,preferably for at least 1.5 hours, preferably for at least 3 hours, even more preferably for at least 6 hours. 9. The process according to any one of claims 1 to 8, wherein during step (b), the peas in said aqueous composition are hydrated at a temperature of at least 0 °C. 10. The process according to any one of claims 1 to 9, wherein said aqueous composition containing the peas during step (b) is subjected to at least one fermentation. 11. The process according to any one of claims 1 to 10, wherein the separation step (d) comprises at least one step (d1),in which the grinding of said ground peas in step (d1) includes adjusting the pH of the ground peas to a pH of at least 6.12. The pea extract containing fibers that can be obtained using the process according to any one of claims 1 to 11.13. The pea extract containing fibers that can be obtained using the process according to any one of claims 3 to 11.14. Pea extract containing fibers characterized in that it comprises: a weight ratio of fibers/starch of at least 30/70 and at most 85/15, preferably a weight ratio of pea fibers/starch of at least 40/60 and at most 70/30; an amount of fibers of at least 35% and at most 80% by weight based on dry matter measured by the AOAC-985 method.29, preferably a fiber content of at least 40% and at most 55% by weight on a dry basis measured by the AOAC-985.29 method; a dry matter content of at least 80% and at most 95% on a total weight basis of the extract, preferably a dry matter content of at least 86% and at most 94% on a total weight basis of the extract, more preferably a dry matter content of at least 88% and at most 92% on a total weight basis of the extract; and a protein content of less than 5% on a dry basis; and wherein it has a water retention of at least 9 g water/g of dry matter and at most 19 g water/g of dry matter; preferably a water retention of at least 9 g water/g of dry matter and at most 17 g water/g of dry matter; and more preferably a water retention of at least 9 g water/g of dry matter and at most 15 g water/g of dry matter;and even more preferably a water retention of at least 9 g water/g dry matter and at most 13 g water/g dry matter. 15. Pea extract comprising fibers according to claim 14, characterized in that it comprises: a particle size D50 < 400 µm, measured by dry particle size analysis; a particle size D90 < 700 µm, measured by dry particle size analysis; and in that it has an oil retention of at least 2.5 g oil/g dry matter and at most 5.0 g oil/g dry matter, preferably an oil retention of at least 2.8 g of oil per gram of dry matter and at most 3.2 g of oil per gram of dry matter; and a gel strength after thermal treatment of at least 400 g and at most 900 g, preferably a gel strength after thermal treatment of at least 400 g and at most 600 g. 16. Ground pea extract comprising fibers, characterized in that it comprises: a D50 particle size less than 200 µm, measured by dry particle size analysis; a D90 particle size less than 400 µm, measured by dry particle size analysis; a weight ratio of fibers/starch of at least 30/70 and at most 85/15, preferably a weight ratio of fibers/starch of at least 40/60 and at most 70/30; a fiber content of at least 35% and at most 80% by weight, based on dry matter, determined by the AOAC-985 method.29, preferably a fiber content of at least 40% and at most 65% by weight on a dry basis measured by the AOAC-985.29 method; a dry matter content of at least 80% and at most 95% on a total weight basis of the extract; preferably a dry matter content of at least 86% and at most 94% on a total weight basis of the extract, more preferably at least 88% and at most 92% on a total weight basis of the extract; and having a water retention of at least 7 g water/g of dry matter and at most 17 g water/g of dry matter,Preferably a water retention of at least 7 g water/g dry matter and at most 15 g water/g dry matter, more preferably a water retention of at least 7 g water/g dry matter and at most 13 g water/g dry matter, even more preferably a water retention of at least 7 g water/g dry matter and at most 11 g water/g dry matter, even more preferably a water retention of at least 9 g water/g dry matter and at most 11 g water/g dry matter. 17. Ground pea extract comprising fibers according to claim 16,characterized in that it has a protein content of less than 5% on a dry matter basis; and it has an oil retention of at least 1.5 g oil/g dry matter and at most 5.0 g oil/g dry matter, preferably an oil retention of at least 2.0 g oil/g dry matter and at most 3.0 g oil/g dry matter; and a gel strength after thermal treatment of at least 250 g and at most 900 g, preferably a gel strength after thermal treatment of at least 300 g and at most 400 g. 18. A edible composition,Preferably a product intended for human or animal consumption, comprising the pea extract containing fibers according to any of the claims 12 to 17.19. The use of the pea extract containing fibers according to any of the claims 12 to 17 in products intended for human or animal consumption, preferably in restructured meat, poultry, fish or plant-based products, pork and/or chicken and/or fish sausages and sausage products, meat/fish or vegetarian pâtés.20. The method according to any of the claims 1 to 11, wherein said aqueous solution of step (a) is water.21. The method according to any one of claims 1 to 11, 20, wherein the peas of step (a) are dry peas, preferably peas having a dry matter content of at least 80% and at most 95% on a total weight basis of the dry peas. 22. The method according to any one of claims 1 to 11, 20 to 21, wherein the amount of peas added to the aqueous solution in step (a) to reconstitute the aqueous composition comprising peas is at least 150 and at most 500 kg of peas per m³ of the aqueous composition comprising peas.23. The method according to any one of claims 1 to 11, 20 to 22, wherein step (b) comprises fermenting said beans in the presence of lactic acid bacteria, preferably in the presence of one or more species of lactobacilli. 24. The method according to any one of claims 1 to 11, 20 to 23, wherein step (b) comprises fermenting said beans in the presence of lactic acid bacteria, wherein said lactic acid bacteria are selected from the group consisting of: Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weisella, and their combinations. 25. The method according to any one of claims 1 to 11,20 to 24, wherein step (b) comprises fermenting said beans in the presence of selected lactic acid bacteria from the group consisting of: Lactobacillus fermentum, Lactobacillus crispatus, Lactobacillus panis, Lactobacillus mucosae, Lactobacillus pontis, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus buchneri, Lactobacillus delbrueckii and Lactobacillus casei and their mixtures. 26. The process according to any one of claims 1 to 11, 20 to 25, wherein step (b) comprises fermenting said beans in the presence of lactic acid bacteria, wherein the lactic acid bacteria are selected from the group consisting of: Lactobacillus fermentum, Lactobacillus crispatus, Lactobacillus panis, Lactobacillus mucosae, Lactobacillus pontis, and their mixtures.27. The method according to any one of claims 1 to 11, 20 to 26, wherein step (b) includes the fermentation of said beans in the presence of lactic acid bacteria, wherein said lactic acid bacteria are Lactobacillus fermentum, or Lactobacillus crispatus. 28. The method according to any one of claims 1 to 11, 20 to 27, wherein step (b) includes the fermentation of said beans, wherein said fermentation is an anaerobic fermentation. 29. The method according to any one of claims 1 to 11, 20 to 28, wherein said beans from step (b) are subjected to fermentation until the pH of said beans is at most 5.5, preferably not more than 5.0, preferably until the pH of said peas is at least pH 3.5 and no more than pH 5, measured at room temperature on 1 g of said peas that have been ground and then suspended in 9 g of water. 30. The process according to any one of claims 1 to 11, 20 to 29, wherein said peas from step (b) are subjected to fermentation until the pH of said peas is reduced by at least 1 pH unit, preferably by at least 1.5 pH units, measured at room temperature on 1 g of said peas that have been ground and then suspended in 9 g of water.31. The method according to any of claims 1 to 11, 20 to 30, wherein said beans in step (b) are subjected to fermentation in the presence of at least 10² CFU to at most 10¹⁰ CFU of lactic acid bacteria per ml of said aqueous bean composition. 32. The method according to any of claims 1 to 11, 20 to 31, wherein at the end of step (b), said beans have an acidity of at least 25 and at most 250 mEq OH⁻ per gram of beans. 33. The method according to any of claims 1 to 11, 20 to 32,in which the grinding at step (c) is carried out in a wet way. 34. The process according to any one of claims 1 to 11, 20 to 33, wherein after step (b) and before step (c), the peas are drained and then brought into contact with an aqueous solution. 35. The process according to claim 34, wherein said aqueous solution is water. 36. The process according to any one of claims 1 to 11, 20 to 35, wherein the peas, after step (b) and before step (c), have a dry matter content of at least 35% and at most 70% on a total weight basis of the peas.preferably at least 40% and at most 50%. 37. The process according to any one of claims 1 to 11, 20 to 36, wherein before, during and/or after the grinding step (c), an aqueous solution is added, preferably water, preferably in such a way that an aqueous composition comprising ground legumes is obtained, said composition containing at least 15% and at most 35% dry matter based on the total weight of the composition, preferably 15% to 35% dry matter based on the total weight of the composition,from 18% to 33%, for example from 20% to 30% of dry matter based on the total weight of the formulation, such as at least 21%, for example at least 22%, for example at least 23%, for example at least 24%, for example at least 25%, at least 26%, at least 27%, at least 28%, at least 29% of dry matter based on the total weight of the formulation, for example up to 30% of dry matter based on the total weight of the formulation,At most 31%, at most 32%, at most 33%, at most 34% of dry matter based on the total weight of the composition. 38. The process according to any one of claims 1 to 11, 20 to 37, wherein the separation step (d) comprises at least one step (d1), wherein the separation of the milled peas in step (d1) includes adjusting the pH of the milled peas to a pH of at least 6, preferably at least 7, more preferably to a pH of at least 8 and at most 9. This pH adjustment can be carried out during the milling step (c).This pH adjustment can be carried out using any suitable base, such as sodium hydroxide, potassium hydroxide, or calcium hydroxide. Preferably, this pH adjustment is performed on an aqueous composition containing ground peas with a dry matter content of at most 45%, preferably at most 40%, preferably at most 35%, preferably at most 30%, preferably at most 25%. In one embodiment, the dry matter content of the ground peas is adjusted to the aforementioned level by adding water accordingly.39. The method according to any one of claims 1 to 11, 20 to 38, wherein the separation step (d) includes at least one step (d1), wherein the separation of the milled peas in step (d1) includes the step of subjecting the milled peas to at least one settling step, preferably at least one settling step by centrifugation, wherein the settling residues include a fiber-enriched fraction. 40. The method according to any one of claims 1 to 11, 20 to 38, wherein the separation step (d) includes at least one step of subjecting the milled peas to at least one filtration step.in which the cake contains an extract comprising fibers. 41. The process according to any of claims 1 to 11, 20 to 38, wherein the fractionation step (d) includes at least one step (d1), wherein the fractionation of the milled peas in step (d1) includes the step of subjecting the milled peas to at least one hydrocyclone separation step, wherein the underflow comprises a fiber-enriched fraction. 42. The process according to any of claims 1 to 11, 20 to 39, wherein the fractionation step (d) includes at least one step (d1), wherein the fractionation of the milled peas in step (d1) includes the step of subjecting the milled peas to at least one settling step,preferably including at least one settling step by centrifugation in order to obtain sediments, and subjecting these obtained sediments to at least one filtration step (d2). 43. The process according to any one of claims 1 to 11, 20 to 42, wherein the separation step (d) includes at least one step (d1), wherein the separation of said milled peas in step (d1) includes the step of subjecting said milled peas to at least one separation step by hydrocyclones in order to obtain underflow, and subjecting these underflows to at least one settling step by centrifugation (d2).44. The method according to any of claims 1 to 11, 20 to 43, wherein the fractionation step (d) includes at least one step (d1), wherein the fiber-enriched fraction obtained in step (d1) also contains pea starch. 45. The method according to any of claims 1 to 11, 20 to 44, wherein the fractionation step (d) includes at least one step (d1), wherein the fiber-enriched fraction obtained in step (d1) has a dry matter content of at least 35% and at most 55% on a total weight basis of the fraction.preferably at least 40% and at most 50% based on the total weight of the fraction. 46. The process according to any one of claims 1 to 11, 20 to 45, wherein the fractionation step (d) includes at least one step (d1), wherein the fiber-enriched fraction obtained in step (d1) comprises, based on dry matter, at least 50% starch by weight, and at most 90% starch by weight, preferably at least 60% and at most 80% by weight, based on dry matter. 47. The process according to any one of claims 1 to 11,20 to 46, wherein the fractionation step (d) can be divided into at least two fractionation steps (d1) and (d2), and step (d2) comprises subjecting said fiber-enriched fraction to at least one separation step, followed by at least one concentration step, preferably a concentration step by passing through a press or a decanter, more preferably a concentration step by passing through a press. 48. The process according to any one of claims 1 to 11, 20 to 47, wherein the fibers contained in the pea extract comprising fibers include pectin.49. The method according to any of claims 1 to 11, 20 to 48, wherein the fibers contained in the pea extract comprising fibers include hemicellulose. 50. The method according to any of claims 1 to 11, 20 to 49, wherein the fibers contained in the pea extract comprising fibers include cellulose. 51. The method according to any of claims 1 to 11, 20 to 50, wherein the fibers contained in the pea extract comprising fibers include lignin. 52. The method according to any of claims 1 to 11, 20 to 51, wherein 90% of the particles in the fiber-containing pea extract have a size less than 700 µm.measured by wet sieving. 53. The process according to any one of claims 1 to 11, 20 to 52, wherein 50% of the particles in the pea extract containing fibers have a size less than 450 µm, measured by wet sieving. 54. The process according to any one of claims 1 to 11, 20 to 53, wherein the pea extract containing fibers comprises, on a dry basis, at least 10% starch by weight, and at most 60% starch by weight, preferably at least 20% and at most 50% starch by weight, on a dry basis.55. The method according to any one of claims 1 to 11, 20 to 54, wherein the pea extract comprising fibers has a weight ratio of fibers/starch of at least 30/70 and at most 85/15, preferably a weight ratio of fibers/starch of at least 40/60 and at most 70/30. 56. The method according to any one of claims 1 to 11, 20 to 55, wherein the pea extract comprising fibers has a water retention of at least 5 g water/g dry matter and at most 21 g water/g dry matter, preferably at least 7 g water/g dry matter and at most 17 g water/g dry matter.preferably at least 9 g water/g dry basis and at most 15 g water/g dry basis. 57. The process according to any one of claims 1 to 11, 20 to 56, wherein the pea extract comprising fibers has a protein content lower than 5% on a dry basis. 58. The process according to any one of claims 3 to 11, 20 to 57, wherein at least one drying step (e) of said pea extract comprising fibers is carried out, said at least one drying step being performed on a drum dryer,preferably on a flash dryer, a whirl flash dryer and/or on a fluidized bed dryer. 59. The process according to any one of claims 3 to 11, 20 to 58, wherein at least one drying step (e) of said pea extract comprising fibers is carried out, and wherein said pea extract comprising fibers obtained after the drying step (e) has a dry matter content of at most 95% based on the total weight of the composition and at least 80%. 60. The process according to any one of claims 3 to 11,From 20 to 59, wherein at least one drying step (e) of said pea extract containing fibers is carried out, and wherein said pea extract containing fibers obtained after the drying step (e) comprises, based on dry matter, at most 90% fibers by weight, preferably at most 80% fibers by weight, determined by the AOAC-985.29 method, and at least 35% fibers by weight, more preferably at least 40% fibers by weight, determined by the AOAC-985.29 method.61. The process according to any one of claims 1 to 11,20 to 60, in which at least one drying step (e) of said fiber-containing pea extract is carried out, and in which the fiber-containing pea extract obtained after the drying step (e) comprises, based on dry matter, at least 10% starch by weight, and at most 60% starch by weight, preferably at least 20% and at most 50% by weight, based on dry matter. 62. The process according to any one of claims 3 to 11, 20 to 61, wherein at least one drying step (e) of said fiber-containing pea extract is carried out,and in which the pea extract comprising fibers obtained after the drying step (e) has a weight ratio of fibers/starch of at least 40/60 and at most 85/15, preferably a weight ratio of fibers/starch of at least 50/50 and at most 70/30. 63. The process according to any one of claims 3 to 11, 20 to 62, wherein at least one drying step (e) of said fiber-containing pea extract is carried out, and wherein 50% of the particles of the fiber-containing pea extract obtained after the drying step (e) have a size less than 400 µm, measured by dry particle size analysis.Preferably a particle size < 300 µm, measured by dry particle size analysis. 64. The process according to any one of claims 3 to 11, 20 to 63, wherein at least one drying step (e) of said pea extract comprising fibers is carried out, wherein 90% of the particles of the pea extract comprising fibers obtained after the drying step (e) have a particle size < 700 µm, measured by dry particle size analysis, preferably a particle size < 600 µm, measured by dry particle size analysis, even more preferably a particle size < 500 µm, measured by dry particle size analysis.65. The method according to any one of claims 3 to 11, 20 to 64, wherein at least one drying step (e) of said pea extract comprising fibers is carried out, and wherein said pea extract comprising fibers obtained after the drying step (e) has a water retention of at least 5 g water/g dry matter and at most 20 g water/g dry matter, preferably at least 6 g water/g dry matter and at most 16 g water/g dry matter, more preferably at least 8 g water/g dry matter and at most 14 g water/g dry matter.66. The method according to any of claims 3 to 11, 20 to 65, wherein at least one drying step (e) of said pea extract comprising fibers is carried out, and wherein the pea extract comprising fibers obtained after the drying step (e) has an oil retention of at least 2.5 g oil/g dry matter and at most 5.0 g oil/g dry matter, preferably at least 2.7 g oil/g dry matter and at most 3.4 g oil/g dry matter. 67. The method according to any of claims 3 to 11, 20 to 66,in which at least one drying step (e) of said fiber-containing pea extract is carried out, and in which the pea extract containing fibers obtained after the drying step (e) has a gel strength after thermal treatment of at least 400 g and at most 900 g, preferably at least 450 g and at most 500 g. 68. The process according to any one of claims 3 to 11, 20 to 67, in which at least one drying step (e) of said fiber-containing pea extract is carried out, and in which the pea extract containing fibers obtained after the drying step (e) has a protein content lower than 5% on a dry matter basis.69. The process according to any one of claims 1 to 11, 20 to 68, wherein a second grinding can take place after step (d), more preferably after step (e). 70. The process according to claim 68, wherein the pea extract comprising fibers contains, based on dry matter, at least 35% and at most 90% by weight of fibers, preferably at least 40% and at most 80% by weight of fibers, measured by the AOAC-985.29 method. 71. The process according to any one of claims 69 to 70, wherein the fiber-containing pea extract has a weight ratio of fibers/starch of at least 40/60 and at most 85/15.preferably with a fiber/starch weight ratio of at least 50/50 and at most 70/30.72. The process according to any one of claims 69 to 71, wherein the pea extract comprising fibers contains, based on dry matter, at least 10% starch by weight, and at most 60% starch by weight, preferably at least 20% and at most 50% by weight, based on dry matter.73. The process according to any one of claims 69 to 72, wherein 50% of the particles of the fiber-containing pea extract have a size less than 200 µm, measured by dry particle size analysis,preferably a size < 100 µm, measured by dry particle size analysis. 74. The process according to any one of claims 69 to 73, wherein 90% of the particles in the pea extract containing fibers have a size < 400 µm, measured by dry particle size analysis, preferably a size < 300 µm, measured by dry particle size analysis. 75. The process according to any one of claims 69 to 74, wherein said pea extract containing fibers has a water retention of at least 5 g water/g dry matter and at most 20 g water/g dry matter.preferably at least 5 g water/g dry matter and at most 17 g water/g dry matter, more preferably at least 6 g water/g dry matter and at most 15 g water/g dry matter. 76. The process according to any one of claims 69 to 75, wherein the pea extract comprising fibers has an oil retention of at least 1.5 g oil/g dry matter and at most 5.0 g oil/g dry matter, preferably at least 2.0 g oil/g dry matter and at most 2.5 g oil/g dry matter. 77. The process according to any one of claims 69 to 76,in which the pea extract comprising fibers has a gel strength of at least 250 g and at most 900 g, preferably at least 300 g and at most 500 g. 78. The process according to any one of claims 69 to 77, wherein the pea extract comprising fiber has a protein content lower than 5% on a dry matter basis. 79. The process according to any one of claims 1 to 11, 20 to 78, comprising the following steps: (a) contacting the dehulled peas with an aqueous solution in order to form an aqueous composition comprising peas; (b) allowing the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas to obtain ground peas; (d1) separating said ground peas in order to obtain at least one fiber-enriched fraction; and (d2) further separating said fiber-enriched fraction in order to obtain a pea extract comprising fibers.80. The method according to any one of claims 1 to 11, 20 to 79, comprising the following steps: (a) contacting the dehulled seeds with an aqueous solution to form an aqueous composition containing the seeds; (b) allowing the seeds to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said seeds to obtain ground seeds; (d) fractionating said ground seeds to obtain at least one seed extract containing fibers; and (e) drying said fiber-containing seed extract, optionally grinding said seed extract before or after step (e).81. The process according to any one of claims 1 to 11, 20 to 80, comprising the following steps: (a) contacting the dehulled peas with an aqueous solution to form an aqueous composition containing peas; (b) allowing the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas to obtain ground peas; (d1) fractionating said ground peas to obtain at least one fiber-enriched fraction; (d2) fractionating said fiber-enriched fraction to obtain a pea extract containing fibers; and (e) drying said pea extract containing fibers,Optionally grind the said pea extract before or after step (e).82. The process according to any one of claims 1 to 11, 20 to 81 comprising the following steps: (a) bringing the dehulled peas into contact with an aqueous solution to form an aqueous composition containing peas; (b) allowing the peas to hydrate in said aqueous composition for at least 3 hours and at most 8 hours; (c) grinding said peas to obtain ground peas; (d1) fractionating said ground peas to obtain at least one fiber-enriched fraction; (d2) fractionating said fiber-enriched fraction to obtain a pea extract containing fibers; and (e) drying said pea extract containing fibers,Optionally grind the said pea extract before or after step (e).83. The process according to any of the claims 20 to 82, wherein the water may be tap water, well water, or demineralized water.84. The pea extract comprising fibers that can be obtained using the process according to any of the claims 1 to 11, 20 to 83.

As used here, the term "pea" refers to the round seeds contained in the pod of Pisum sativum (wrinkled peas or smooth peas) and its subspecies, varieties, or cultivars. Preferably, the peas are yellow peas, preferably dried yellow peas, that is, yellow peas that have been harvested in a dry state. The terms "fibers," more specifically "internal fibers of peas" or "cotyledon" or "cell wall fibers," as used here, therefore mainly refer to the fibers contained in hulled pea seeds. According to a preferred embodiment, the pea fibers mainly contain pectin, lignin, cellulose, and hemicellulose.

According to the invention, the peas are shelled peas, that is, peas as they appear in the pod but with their outer husk or shell removed. Removal of the husk can be carried out by known techniques in the art, such as, for example, mechanically using shellers. It is understood that when reference is made here to shelled peas, in certain embodiments, not all but nevertheless the majority of individual peas are shelled, preferably more than 50% of the peas, more preferably more than 60%, even more preferably more than 70%, still more preferably more than 80%, and even more preferably more than 90% of the peas are shelled.

The peas, as used here, can be sorted before being subjected to hydration. For example, pebbles or larger plant materials, as well as damaged peas, can be removed from the peas intended to be used according to the invention.

As used here, the expression "preparation of a pea extract comprising fibers" refers to the process of purifying and separating the fibers from certain other components of the pea.

The professional will understand that the pea extract containing fibers will mainly consist of fibers, but will also contain pea starch as well as a certain amount of additional components (impurities), such as lipids, proteins, minerals, etc.

According to the invention, the steps (a) to (d) of the process specified above are carried out in the following order: step (a) precedes step (b), which itself precedes step (c), which itself precedes step (d). However, it is also possible according to the invention to perform steps (c) and (d) simultaneously, that is, the grinding step and the sorting step are performed simultaneously.

According to step (a) of the process described here, shelled peas are brought into contact with an aqueous solution to form an aqueous composition containing peas. According to the invention, the peas used in step (a) are unbroken peas (i.e., whole peas). However, in one embodiment, the peas may be broken peas. In one embodiment, the peas are round at harvest and after drying. After removing the husk, the natural cotyledon pieces of the seeds can be separated manually or mechanically to produce "broken peas."

As used here, the expression "aqueous composition comprising fish" used in step (a) refers to a composition that mainly or exclusively consists of an aqueous solution such as water, in addition to the fish. In some embodiments, the aqueous composition may for example comprise a suspension of fish in an aqueous solution. In a preferred embodiment, the aqueous solution is water. In one embodiment, the water can be tap water, well water, or demineralized water. The water used is preferably potable water, that is, water suitable for human consumption.

In certain embodiments, the amount of fish added to the aqueous solution to reconstitute the aqueous composition containing fish is preferably between 150 and 500 kg of fish per cubic meter of the aqueous composition containing fish, meaning that for 150 to 500 kg of fish, an aqueous solution is added until a final volume of 1 cubic meter is obtained.

In one embodiment, the aqueous composition comprising fish at step (a) of the process described here has a pH of at least 6, preferably at least 6.2, for example at least 6.4, measured in the aqueous composition comprising fish.

In a preferred embodiment, the shelled peas that are in contact with the aqueous composition are naturally dried, or in another embodiment, the peas can be dried after harvest at maturity. Preferably, the peas are shelled and dried peas, having a dry matter content (by weight) of at least 80% (i.e., at least 80 g of dry matter per 100 g total weight of peas), more preferably at least 85%, for example at least 90%, for example at least 95%, such as a dry matter content ranging between 80% and 95%, for example between 85% and 95%, for example between 90% and 95%.

According to step (b) of the process described here, the peas of the aqueous composition are subjected to hydration for at least 30 minutes and at most 15 hours. In one embodiment, the peas of the aqueous composition are subjected to hydration during step (b) of the described process for a duration of at least 1 hour, preferably at least 2 hours, preferably at least 3 hours, for example at least 4 hours, for example at least 5 hours, more preferably at least 6 hours, about 7 hours, about 8 hours, about 9 hours, for example at most 10 hours, for example at most 11 hours, for example at most 12 hours, for example at most 13 hours, for example at most 14 hours, for example at most 15 hours. In another embodiment, the peas of the aqueous composition are subjected to hydration during step (b) of the described process for a period ranging from 30 minutes to 14 hours, preferably from 1 hour to 14 hours, more preferably from 1 hour to 12 hours, even more preferably from 3 hours to 9 hours.

In a preferred embodiment, the said peas at step (b) are subjected to a hydration step at a temperature of at least 0 °C, at least 5 °C, at least 10 °C, at least 15 °C, at least 17 °C, at least 20 °C, at least ambient temperature, at least 25 °C, at least 30 °C, at least 35 °C, at least 40 °C, or at least 45 °C. In one embodiment, the said peas are subjected to a hydration step at a temperature of at most 5 °C, at most 10 °C, at most 15 °C, at most 17 °C, at most 20 °C, at most ambient temperature, at most 25 °C, at most 30 °C, at most 35 °C, at most 40 °C, at most 45 °C, or at most 50 °C. In one embodiment, the said peas are subjected to a hydration step at a temperature between 0 °C and 50 °C, between 0 °C and 30 °C, more preferably between 5 °C and 25 °C, even more preferably between 20 °C and 25 °C.

In one embodiment, fermentation may occur at the beginning or during the hydration step. As used herein, the term "fermentation" has the commonly accepted meaning in the art. For additional information, it can be specified that fermentation is a microbial metabolic process involving the conversion of sugars into acids and/or gases using yeasts and/or bacteria. According to one embodiment, subjecting an aqueous composition comprising peas to fermentation, as used here, may therefore refer to incubating the aqueous composition comprising peas with bacteria and/or yeasts under appropriate conditions so that the bacteria and/or yeasts are metabolically active.

In a mode of implementation, the aqueous composition containing peas is subjected to fermentation in step (b) of the above-described process using lactic acid bacteria. As used herein, the term "lactic acid bacteria" refers to a population of gram-positive cocci or bacilli, with low guanine plus cytosine content, acid-tolerant, generally non-spore-forming, anaerobic bacteria that are associated by their common metabolic and physiological characteristics and produce lactic acid as the main end product of carbohydrate fermentation. These bacteria are generally present in decomposing plants and dairy products.As used here, the lactic acid bacteria can be non-pathogenic in the sense that they do not cause damage or lead to harmful effects if ingested. Preferably, the lactic acid bacteria as used here are one or more bacterial genera selected from the group comprising Lactobacillus, Pediococcus, Lactococcus, Leuconostoc, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weisella, and their combinations. Most preferably, the lactic acid bacteria are species of lactobacilli, preferably selected from the group consisting of: Lactobacillus fermentum, Lactobacillus crispatus, Lactobacillus panis, Lactobacillus mucosae, Lactobacillus pontis,Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus buchneri, Lactobacillus delbrueckii, and Lactobacillus casei, and their mixtures, for example in the group consisting of: Lactobacillus fermentum, Lactobacillus crispatus, Lactobacillus panis, Lactobacillus mucosae, Lactobacillus pontis, Lactobacillus acidophilus and their mixtures, for example in the group consisting of: Lactobacillus fermentum, Lactobacillus crispatus, Lactobacillus panis, Lactobacillus mucosae, Lactobacillus pontis, and their mixtures, for example said bacteria are Lactobacillus fermentum or Lactobacillus crispatus. In certain embodiments, the fermentation may be a spontaneous fermentation (that is, a fermentation in which no fermentation microorganism is deliberately added, but the fermentation is carried out by microorganisms that are naturally present on/in the legumes and/or in the environment) or an inoculated fermentation (that is, a fermentation in which fermentation microorganisms are deliberately added).Fermentation can also be carried out by transferring part or all of the aqueous fraction from one fermentation step to a subsequent fermentation that will be started later, for example by transferring at least 1/10th of the volume of the first fermentation into at least a second fermentation step. In a preferred embodiment, the fermentation is an anaerobic fermentation.

In one embodiment, the aqueous composition containing fish is subjected to fermentation in step (b) of the above-described process until the pH of the fish is at most 5.5, preferably at most 5.0, more preferably between 3.5 and 5, measured at room temperature on 1 g of the said fish which have been ground and suspended in 9 g of water, as described in the experimental section. In one embodiment, the aqueous composition containing fish is subjected to fermentation in step (b) of the above-described process until the pH of the fish is at least 3.5, for example at least 3.75, for example at least 4.0, for example at least 4.25, for example at least 4.50, for example at least 4.75, for example at most 5.0, for example at most 5.25, for example at most 5.5, between 3.5 and 4.5, for example between 4.0 and 5.0, preferably between 4.5 and 5.5, such as, for example, measured at room temperature on 1 g of said peas that have been ground and suspended in 9 g of water, as described in the experimental section.

In one embodiment, the aqueous composition comprising fish is subjected to fermentation in step (b) of the process described above until the pH of the fish decreases by at least 1 pH unit, preferably by at least 1.5 pH units, such as at least 1, for example at least 1.1, for example at least 1.2, for example at least 1.3, for example at least 1.4, for example at least 1.5, for example at least 1.6, for example at least 1.7, for example at least 1.8, for example at least 1.9, for example at least 2,For example, at least 2.1, for example, at least 2.2, for example, at least 2.3, for example, at least 2.4, for example, at least 2.5, for example, at least 2.6, for example, at least 2.7, for example, at least 2.8, for example, at least 2.9, for example, at least 3 pH units, preferably measured at room temperature on 1 g of the said peas that have been ground and suspended in 9 g of water. In another embodiment, the aqueous composition comprising the peas is subjected to fermentation in step (b) of the above-described process until the pH of the peas decreases by 1 pH unit to 3 pH units.preferably from 1.5 pH units to 3 pH units, such as from 1.5 pH units to 2.5 pH units, for example from 2.0 pH units to 3.0 pH units, preferably measured at room temperature on 1 g of the said peas that have been ground and then suspended in 9 g of water. As an example, without limitation, at the start of fermentation, the pH of the peas may be 6.5, and at the end of fermentation, the pH of the peas may be 5.0, preferably measured at room temperature on 1 g of the said peas that have been ground and then suspended in 9 g of water,as described in the experimental section.

In one embodiment, the aqueous composition comprising fish is subjected to fermentation in step (b) of the process described above at a temperature that is optimal for the fermenting microorganisms, preferably at a temperature that is at most 5 °C higher or lower than the optimal temperature for the fermenting microorganisms. The optimal temperatures for bacteria and/or yeasts as defined here are known in the art. As additional information, it can be specified, without limitation, that an optimal temperature, as defined here, refers to the temperature at which growth is maximal. In a further embodiment,The aqueous composition containing fish is subjected to fermentation in step (b) of the process described above at a temperature of at least 30 °C, for example between 30 °C and 50 °C, preferably between 35 °C and 45 °C. In another embodiment, the aqueous composition containing fish is subjected to fermentation in step (b) of the process described above at a temperature between 30 °C and 40 °C, between 35 °C and 45 °C, or between 40 °C and 50 °C, preferably a temperature of 40 °C or approximately 40 °C.

In one embodiment, the aqueous composition containing fish is subjected to fermentation in step (b) of the above-described process in the presence of fermentation microorganisms, such as bacteria and/or yeasts, preferably including one or more lactic acid bacteria and/or yeasts, more preferably the aforementioned fermentation microorganisms are selected from the group consisting of one or more species of lactobacilli and/or yeasts. In one embodiment, the fermentation is carried out in the presence of one or more of the aforementioned microorganisms at a concentration ranging from 10² CFU/ml to 10¹⁰ CFU/ml of said aqueous composition containing fish, such as a concentration of at least 10² CFU/ml, for example at least 10⁵ CFU/ml, for example at least 10⁶ CFU/ml, for example at least 10⁷ CFU/ml, for example at least 10⁸ CFU/ml, for example at least 10⁹ CFU/ml of said aqueous composition containing fish. The units "CFU" (colony-forming units) are well known in the art and can be determined, for example, by plate counting. It is understood that "CFU/ml" refers to the number of colony-forming units per ml of the total aqueous composition containing fish, i.e., including the fish.

In another embodiment, the aqueous composition containing fish is subjected to fermentation in step (b) of the above-described process in the presence of fermentation microorganisms, preferably including one or more lactic acid bacteria and/or yeasts, more preferably including one or more species of lactobacilli, wherein the microorganisms are added at a concentration of at least 10² CFU/ml of the aqueous composition containing fish.

In one embodiment, the peas, after step (b) and before step (c) of the process described above, that is, at the end of hydration and before the grinding step, have a dry matter content (by weight) ranging from 35% to 70%, preferably from 35% to 55%, for example from 40% to 50%, such as a dry matter content of at least 40%, for example at least 41%, at least 42%, for example at least 43%, for example at least 44%, for example at least 45%, for example at least 46%.For example, at least 47%, approximately 48%, approximately 49%, for example at most 50%, for example at most 55%, for example at most 60% based on the total weight of the peas at the end of hydration, that is, after the peas have been separated from the aqueous composition. In step (c) of the process according to the invention described above, the peas that have undergone hydration in step (b) are milled. For this purpose, in one embodiment, the peas are removed from the aqueous composition after step (b) and then subjected to milling.Preferably, the peas are washed or rinsed after step (b) and before step (c). Washing and rinsing can be carried out with an aqueous solution, preferably water, such as tap water or treated well water, preferably drinking water, demineralized water, that is to say water suitable for human consumption.

As used here, the term "pea grinding" has the commonly accepted meaning in the art. For additional information, it can be specified that grinding, as used here, may refer to the process of milling solid materials, that is, peas, by exposure to mechanical forces that destroy the structure by overcoming internal bonding forces. Grinding can thus disintegrate the original structure of the peas. In a preferred embodiment, the particle size of the ground peas, comprising at least 25% dry matter, have a D50 of at most 300 µm, preferably at most 250 µm, for example at most 200 µm, where D50 is defined as the particle size at which fifty percent by volume of the particles are smaller than D50; and D50 is measured by laser diffraction analysis on a Malvern particle analyzer.

For example, the D50 can be measured by sieving or by laser diffraction analysis. For example, Malvern Instruments' laser diffraction systems can be advantageously used. Particle size can be measured by laser diffraction analysis on a Malvern-type analyzer. Particle size can be measured by laser diffraction analysis on a Malvern-type analyzer after the peas have been ground and incorporated into an aqueous suspension with a dry matter content of 25%. Appropriate Malvern systems include Malvern 2000, Malvern MasterSizer 2000 (such as MasterSizer S), Malvern 2600, and Malvern 3600. These instruments, along with their user manuals, meet or even exceed the requirements defined in the ISO 13320 standard. The Malvern MasterSizer instrument (such as MasterSizer S) can also be useful because it can more accurately measure the D50 at the lower end of the range, for example for average particle sizes less than 8 µm, by applying Mie theory using appropriate optical means.

In one embodiment, before, during, or after the grinding of the peas in step (c) of the process described above, an aqueous solution, preferably water, such as tap water or treated well water, preferably demineralized water, i.e., water suitable for human consumption, is added to the peas. In a further embodiment, an amount of aqueous solution is added to the peas in order to obtain an aqueous composition comprising ground peas, said composition preferably containing between 15% and 35% dry matter based on the total weight of the composition.preferably between 15% and 35%, preferably between 20% and 30%, at least 19%, at least 20%, at least 21%, at least 22%, for example at least 23%, for example at least 24%, for example at least 25%, for example at least 26%, for example at least 27%, for example at least 28%, for example at least 29%, for example at most 30%, for example at most 35% dry matter on a total weight basis of the composition.In a preferred embodiment, the grinding process is a wet grinding process, such that an aqueous solution is added to the beans before or during the grinding.

As used herein, the term "fractionation" refers to a process in which at least a portion of the fibers contained in the peas is separated from the rest of the peas. It is understood that when reference is made to the fractionation step, in certain embodiments, not all but nevertheless the majority of the fibers are separated, preferably at least 50% by weight of the fibers, more preferably at least 60% by weight of the fibers, based on the total fiber content of the milled peas that are separated. The fractionation of the said milled peas in step (d) includes subjecting the said milled peas to at least one separation step by centrifugation and/or filtration.

In an embodiment, the grinding step (d) includes at least one step (d1), wherein the grinding step of the said crushed peas in step (d1) comprises subjecting the said crushed peas to at least one step of sedimentation, filtration and/or separation in order to obtain a fiber-enriched fraction.

According to a preferred mode of implementation, the splitting step (d) can be divided into at least two splitting steps (d1) and (d2).

The separation step (d1) of crushed peas into a fiber-rich fraction can be carried out by any means known in the art, such as the addition of an appropriate base or salt.

Preferably, the milled peas are fractionated by increasing the pH of the milled peas. Preferably, the fractionation step (d1) includes adjusting the pH of the milled peas to a pH of at least 6, preferably at least 7, and more preferably at least 8 and at most 9. Preferably, the fractionation step (d1) includes increasing the pH of an aqueous composition containing milled peas. In a preferred embodiment, the pH of the composition is adjusted to a pH of at least 6, more preferably at least 7. In another preferred embodiment,The pH of the formulation is adjusted to a value between pH 6 and pH 9, more preferably between pH 7 and pH 9, such as a pH of at least 7.0, for example at least 7.1, for example at least 7.2, for example at least 7.3, for example at least 7.4, for example at least 7.5, for example at least 7.6, for example at least 7.7, for example at least 7.8, for example at least 7.9, for example at least 8.0, for example at least 8.1, for example at least 8.2, for example at least 8.3, for example at least 8.4, etc.4, for example at most 8.5, for example at most 8.6, for example at most 8.7, for example at most 8.8, for example at most 8.9, for example at most 9.0, preferably a pH between 7.5 and 8.5, preferably pH 8 or approximately pH 8. Preferably, this pH adjustment is carried out on an aqueous composition comprising ground fish having a dry matter content of at most 45%, preferably at most 40%, preferably at most 35%, preferably at most 30%, preferably at most 25%.In one embodiment, the dry matter content of the ground peas is adjusted to the aforementioned dry matter content by adding water accordingly. This pH adjustment can be carried out using any suitable base, such as sodium hydroxide, calcium hydroxide, potassium hydroxide, and similar substances. In a preferred embodiment, the pH of the compositions containing ground peas is adjusted by adding sodium hydroxide.

In a particular mode of implementation, the said crushed seeds, after optional adjustment of the pH, are subjected to at least one sedimentation step, preferably at least one sedimentation step by centrifugation, in which the sediment residues include a fraction enriched in fibers.

In another embodiment, the said crushed peas, after possible adjustment of the pH, are subjected to at least one filtration step, wherein the cake comprises a pea extract containing fibers.

In another embodiment, the said crushed peas, after possible adjustment of the pH, are subjected to at least one separation step using hydrocyclones, in which the underflow comprises a fraction enriched in fibers.

In another embodiment, preferably, the said crushed peas, after optional adjustment of the pH, are subjected to at least one sedimentation step, preferably at least one sedimentation step by centrifugation in order to obtain sediments, and the submission of these obtained sediments to at least one filtration step.

In another embodiment, the said crushed seeds, after possible adjustment of the pH, are subjected to at least one separation step using hydrocyclones, in which the underflow comprises a fraction enriched in fibers, and the underflows are subjected to at least one settling step by centrifugation.

As indicated elsewhere in this document, step (d) and step (c) of the process according to the invention can be carried out simultaneously or as a supplementary step, with step (d) being performed after step (c).

It is understood that the fiber-rich fraction can also include other components, particularly those that become insoluble or remain insoluble during the fractionation step.

In one embodiment, the fiber-enriched fraction has a dry matter content of at least 35% based on the total weight of the composition, preferably a dry matter content of at least 36%, more preferably a dry matter content of at least 37%, such as a dry matter content of at least 38%, such as a dry matter content of at least 39%, such as a dry matter content of at least 40%, at least 41%, at least 42%, at least 43%, at least 44%,At least 45%, at least 46%, at least 47%, at least 48%, at least 49%, at least 50%. In one embodiment, the fiber-enriched fraction has a dry matter content of at most 50% based on the total weight of the composition, preferably a dry matter content of at most 51%, more preferably a dry matter content of at most 52%, such as a dry matter content of at most 53%, such as a dry matter content of at most 54%, such as a dry matter content of at most 55%. In another embodiment,The fiber-enriched fraction has a dry matter content ranging from 35% to 55% based on the total weight of the composition, preferably a dry matter content ranging from 40% to 50%.

In one embodiment, the fiber-enriched fraction comprises, based on dry matter, at least 50% starch by weight, more preferably at least 51% starch by weight, at least 52% starch by weight, such as at least 53% starch by weight, such as at least 54% starch by weight, at least 55%, at least 56%, at least 57%, at least 58%, at least 59%, at least 60%, at least 61%, at least 62%, at least 63%, at least 64%,at least 65 %, at least 66 %, at least 67 %, at least 68 %, at least 69 %, at least 70 % starch, by weight, at least 71 % starch, by weight, at least 72 % starch, by weight, at least 73 % starch, by weight, at least 74 % starch, by weight, at least 75 % starch by weight, at least 76 % starch by weight, at least 77 % starch, by weight, at least 78 % starch, by weight, at least 79 % starch, by weight, at least 80 % starch, by weight and at most 90 % starch,by weight, at most 89% starch, by weight, at most 88% starch, by weight, at most 87% starch, by weight, at most 86% starch, by weight, at most 85% starch, by weight, at most 84% starch, by weight, at most 83% starch, by weight, at most 82% starch, by weight, at most 81% starch, by weight, at most 80% starch, by weight, at most 79% starch, by weight, at most 78% starch, by weight, at most 77% starch, by weight, at most 76% starch, by weight,At most 75% starch, by weight, at most 74% starch, by weight, at most 73% starch, by weight, at most 72% starch, by weight, at most 71% starch, by weight, at most 70% starch, by weight, at most 69% starch, by weight, at most 68% starch, by weight, at most 67% starch, by weight, at most 66% starch, by weight, at most 65% starch, by weight, at most 64% starch, by weight, at most 63% starch, by weight, at most 62% starch, by weight, at most 61% starch, by weight,by weight, up to 60% starch, by weight. In one embodiment, the fiber-enriched fraction comprises between 60% starch by weight and 80% starch by weight, for example between 65% starch by weight and 75% starch by weight.

The separation of the fiber-enriched fraction into a pea extract containing fibers can be carried out by any means known in the art, such as sieving. The finest particles not retained on the sieve correspond to starch particles as well as soluble molecules contained in the aqueous phase. The fibers along with part of the starch associated with the fibers are retained on the sieve.

In one embodiment, 90% of the particles in the pea extract containing fibers have a size less than 700 µm, measured by wet sieving, more preferably a size less than 500 µm, measured by wet sieving.

In one embodiment, 50% of the particles in the pea extract containing fibers have a size less than 450 µm, measured by wet sieve analysis, more preferably a size less than 400 µm, measured by wet sieve analysis.

In one embodiment, the pea extract comprising fibers contains, based on dry matter, at least 10% starch by weight, more preferably at least 11% starch by weight, at least 12% starch by weight, such as at least 13% starch by weight, at least 14% starch by weight, at least 15% starch by weight, at least 16% starch by weight, at least 17% starch by weight, at least 18% starch by weight, at least 19% starch by weight, at least 20% starch by weight,at least 21% starch, by weight, at least 22% starch, by weight, at least 23% starch, by weight, at least 24% starch, by weight, at least 25% starch, by weight, at least 26% starch, by weight, at least 27% starch, by weight, at least 28% starch, by weight, at least 29% starch, by weight, at least 30% starch, by weight, at least 31% starch, by weight, at least 32% starch, by weight, at least 33% starch, by weight, at least 34% starch, by weight, at least 35% starch,by weight, at least 36% starch, by weight, at least 37% starch, by weight, at least 38% starch, by weight, at least 39% starch, by weight, at least 40% starch, by weight, at least 41% starch, by weight, more preferably at least 42% starch, by weight, such as at least 43% starch, by weight, such as at least 44% starch, by weight, at least 45% starch, by weight, at least 46% starch, by weight, at least 47% starch, by weight, at least 48% starch, by weight,at least 49% starch, by weight, at least 50% starch, by weight, at least 51% starch, by weight, at least 52% starch, by weight, at least 53% starch, by weight, at least 54% starch, by weight, at least 55% starch, by weight, and at most 60% starch, by weight, at most 59% starch, by weight, at most 58% starch, by weight, at most 57% starch, by weight, at most 56% starch, by weight, at most 55% starch, by weight, at most 54% starch, by weight, at most 53% starch, by weight,by weight, at most 52% starch, by weight, at most 51% starch, by weight, at most 50% starch, by weight, at most 49% starch, by weight, at most 48% starch, by weight, at most 47% starch, by weight, at most 46% starch, by weight, at most 45% starch, by weight, at most 44% starch, by weight, at most 43% starch, by weight, at most 42% starch, by weight, at most 41% starch, by weight, at most 40% starch, by weight, at most 39% starch, by weight,At most 38% starch by weight, at most 37% starch by weight, at most 36% starch by weight, at most 35% starch by weight.

In certain embodiments of the invention, the pea extract comprising fibers has a weight ratio of fibers/starch of at least 40/60, at least 41/59, at least 42/58, at least 43/57, at least 44/56, at least 45/55, preferably at least 46/44, at least 47/53, at least 48/52, at least 49/51, at least 50/50, preferably at least 51/49, at least 52/48, at least 53/47, at least 54/46, at least 55/45, preferably at least 56/44, at least 57/43, at least 58/42, at least 59/41, at least 60/40. In certain embodiments, the pea extract comprising fibers has a weight ratio of fibers/starch of at most 85/15.At most 84/16, at most 83/17, at most 82/18, at most 81/19, at most 80/20, at most 79/21, at most 78/22, at most 77/23, at most 76/24, preferably at most 75/25, at most 74/26, at most 73/27, at most 72/28, at most 71/29, preferably at most 70/30, at most 69/31, at most 68/32, at most 67/33, at most 66/34, preferably at most 65/35. In certain embodiments, the pea extract comprising fibers has a weight ratio of fibers to starch ranging from 40/60 to 85/15, for example from 50/50 to 70/30, for example from 55/45 to 65/35.

In certain embodiments of the invention, the pea extract comprising fibers has a water-holding capacity of at least 5 g water/g dry matter, at least 6 g water/g dry matter, at least 7 g water/g dry matter, at least 8 g water/g dry matter, at least 9 g water/g dry matter, or at least 10 g water/g dry matter; the water-holding capacity being determined by the following method: Accurately weigh 2.00 g of dry matter of the pea extract containing fibers in a previously tared tube (P1). Add sufficient water to obtain a final volume of 38 mL. Manually shake the tube for 5 seconds. Let the tube stand for 18 hours. Centrifuge the mixture at 1820 G for 10 minutes. Let the tube stand again for 10 minutes. Remove the supernatant. Weigh the tube containing the sediment (P2). Appliquer la formule RE =((P2 -P1) - (m*maitère sèche % / 100)) / (m*matière sèche / 100)

With P1: Weight of the tube (g); P2: Tare weight + plug (g); m: mass of the pea extract including fibers (g).

In certain embodiments of the invention, the pea extract comprising fibers has a water-holding capacity of at most 21 g water/g dry matter, at most 20 g water/g dry matter, at most 19 g water/g dry matter, at most 18 g water/g dry matter, at most 17 g water/g dry matter, at most 16 g water/g dry matter, at most 15 g water/g dry matter, or at most 14 g water/g dry matter.

In certain embodiments of the invention, the pea extract comprising fibers has a water-holding capacity of at least 5 g water/g dry matter, at least 6 g water/g dry matter, at least 7 g water/g dry matter, at least 8 g water/g dry matter, at least 9 g water/g dry matter, at least 10 g water/g dry matter, at least 11 g water/g dry matter, at least 12 g water/g dry matter, or at least 13 g water/g dry matter.

In certain embodiments of the invention, the pea extract comprising fibers has a water-holding capacity ranging from 5 g water/g dry matter to 21 g water/g dry matter, more preferably from 8 g water/g dry matter to 18 g water/g dry matter, even more preferably from 10 g water/g dry matter to 16 g water/g dry matter, and still more preferably from 12 g water/g dry matter to 14 g water/g dry matter.

In another additional step, the pea extracts containing fibers can be dried, whether or not they have previously been subjected to a dry matter increase.

In a preferred embodiment, in order to increase the dry matter of the pea extract comprising fibers, a concentration step can be implemented, for example by passing through a press or a decanter, particularly a press.

In one embodiment, the pea extract comprising fibers after a concentration step has a dry matter content of at least 8% based on the total weight of the composition, preferably a dry matter content of at least 15%, more preferably a dry matter content of at least 20%, at least 25%, at least 30%, or at least 35%.

In another embodiment, the pea extract containing fibers after passing through a press has a dry matter content ranging from 8% to 40% based on the total weight of the composition, preferably from 20% to 30%, more preferably from 25% to 35%.

In an implementation mode, at least one drying step (e) of said pea extract comprising fibers is carried out.

Drying can be carried out by any method known in the art, such as by application of hot air, evaporation, lyophilization, contact drying, steam drying, dielectric drying, cylinder drying, flash drying, quick drying, whirl flash drying, fluidized bed drying, etc. In a preferred embodiment, the pea extract comprising fibers is dried in a flash dryer.

In a particular embodiment, before the drying step (e), a step for increasing the dry matter is implemented, more preferably by a step of recirculating the dried product.

In one embodiment, the pea extract comprising fibers obtained after the drying step (e) has a dry matter content of at least 80% based on the total weight of the composition. In one embodiment, the pea extract comprising fibers obtained after the drying step (e) has a dry matter content of at most 95%, at most 94%, at most 93%, at most 92%, at most 91%, more preferably at most 90%, at most 89%, at most 88%, at most 87%, at most 86%, or at most 85%.

In one embodiment, the pea extract comprising fibers obtained after a drying step (e) contains, based on dry matter, at least 35% fibers by weight and at most 90% fibers by weight, preferably between 35% and 90% fibers by weight, more preferably between 40% and 85% fibers by weight, even more preferably between 45% and 80% fibers by weight, at least 36% fibers by weight, at least 37% fibers by weight,at least 38% fibers by weight, at least 39% fibers by weight, at least 40% fibers by weight, at least 41% fibers by weight, at least 42% fibers by weight, at least 43% fibers by weight, at least 44% fibers by weight, at least 45% fibers by weight, at least 46% fibers by weight, at least 47% fibers by weight, at least 48% fibers by weight, at least 49% fibers by weight, at least 50% fibers by weight,by weight, at least 51% fibers, by weight, at least 52% fibers, by weight, at least 53% fibers, by weight, at least 54% fibers, by weight, at least 55% fibers, by weight, at least 56% fibers, by weight, at least 57% fibers, by weight, at least 58% fibers, by weight, at least 59% fibers, by weight, at least 60% fibers, by weight, at least 61% fibers, by weight, at least 62% fibers, by weight, at least 63% fibers,by weight, at least 64% fibers, by weight, at least 65% fibers, by weight, at least 66% fibers, by weight, at least 67% fibers, by weight, at least 68% fibers, by weight, at least 69% fibers, by weight, at least 70% fibers, by weight.

In one embodiment, the pea extract comprising fibers obtained after a drying step (e) contains, based on dry matter, at most 60% fibers by weight, at most 61% fibers by weight, at most 62% fibers by weight, at most 63% fibers by weight, at most 64% fibers by weight, at most 65% fibers by weight, at most 66% fibers by weight, at most 67% fibers by weight, at most 68% fibers by weight, at most 69% fibers by weight,by weight, at most 70% fibers, by weight, at most 71% fibers, by weight, at most 72% fibers, by weight, at most 73% fibers, by weight, at most 74% fibers, by weight, at most 75% fibers, by weight, at most 76% fibers, by weight, at most 77% fibers, by weight, at most 78% fibers, by weight, at most 79% fibers, by weight, at most 80% fibers, by weight, at most 81% fibers, by weight, at most 82% fibers,by weight, at most 83% fibers, by weight, at most 84% fibers, by weight, at most 85% fibers, by weight, at most 86% fibers, by weight, at most 87% fibers, by weight, at most 88% fibers, by weight, at most 89% fibers, by weight, at most 90% fibers, by weight.

In one embodiment, the pea extract comprising fibers obtained after the drying step (e) contains, based on dry matter, at least 10% starch by weight, more preferably at least 11% starch by weight, at least 12% starch by weight, such as at least 13% starch by weight, at least 14% starch by weight, at least 15% starch by weight, at least 16% starch by weight, at least 17% starch by weight, at least 18% starch by weight, at least 19% starch by weight, at least 20% starch by weight,by weight, at least 21% starch, by weight, at least 22% starch, by weight, at least 23% starch, by weight, at least 24% starch, by weight, at least 25% starch, by weight, at least 26% starch, by weight, at least 27% starch, by weight, at least 28% starch, by weight, at least 29% starch, by weight, at least 30% starch, by weight, at least 31% starch, by weight, at least 32% starch, by weight, at least 33% starch, by weight, at least 34% starch, by weight,at least 35% starch by weight, at least 36% starch by weight, at least 37% starch by weight, at least 38% starch by weight, at least 39% starch by weight, at least 40% starch by weight, at least 41% starch by weight, more preferably at least 42% starch by weight, such as at least 43% starch by weight, such as at least 44% starch by weight, at least 45% starch by weight, at least 46% starch by weight, at least 47% starch by weight, at least 48% starch by weight,by weight, at least 49 % starch, by weight, at least 50 % starch, by weight, at least 51 % starch, by weight, at least 52 % starch, by weight, at least 53 % starch, by weight, at least 54 % starch, by weight, at least 55 % starch, by weight, and at most 60 % starch, by weight, at most 59 % starch, by weight, at most 58 % starch, by weight, at most 57 % starch, by weight, at most 56 % starch, by weight, at most 55 % starch, by weight, at most 54 % starch, by weight,at most 53% starch by weight, at most 52% starch by weight, at most 51% starch by weight, at most 50% starch by weight, at most 49% starch by weight, at most 48% starch by weight, at most 47% starch by weight, at most 46% starch by weight, at most 45% starch by weight, at most 44% starch by weight, at most 43% starch by weight, at most 42% starch by weight, at most 41% starch by weight, at most 40% starch by weight, at most 39% starch by weight,In weight, at most 38% starch, in weight, at most 37% starch, in weight, at most 36% starch, in weight, at most 35% starch, in weight.

In certain embodiments of the invention, the pea extract comprising fibers obtained after the drying step (e) has a weight ratio of fibers/starch of at least 40/60, at least 41/59, at least 42/58, at least 43/57, at least 44/56, at least 45/55, preferably at least 46/54, at least 47/53, at least 48/52, at least 49/51, at least 50/50, preferably at least 51/49, at least 52/48, at least 53/47, at least 54/46, at least 55/45, preferably at least 56/44, at least 57/43, at least 58/42, at least 59/41, or at least 60/40. In certain embodiments, the pea extract comprising fibers has a weight ratio of fibers/starch of at most 85/15.At most 84/16, at most 83/17, at most 82/18, at most 81/19, at most 80/20, at most 79/21, at most 78/22, at most 77/23, at most 76/24, preferably at most 75/25, at most 74/26, at most 73/27, at most 72/28, at most 71/29, preferably at most 70/30, at most 69/31, at most 68/32, at most 67/33, at most 66/34, preferably at most 65/35. In certain embodiments, the pea extract comprising fibers has a weight ratio of fibers to starch between 40/60 and 85/15, for example between 50/50 and 70/30, for example between 55/45 and 65/35.

In certain embodiments of the invention, the pea extract comprising fibers obtained after the drying step (e) has a water retention of at least 5 g water/g dry matter, at least 6 g water/g dry matter, at least 7 g water/g dry matter, at least 8 g water/g dry matter, at least 9 g water/g dry matter, at least 10 g water/g dry matter, at least 11 g water/g dry matter, or at least 12 g water/g dry matter.

In certain embodiments of the invention, the pea extract comprising fibers obtained after the drying step (e) has a water retention of at most 20 g water/g dry matter, at most 19 g water/g dry matter, at most 18 g water/g dry matter, at most 17 g water/g dry matter, at most 16 g water/g dry matter, at most 15 g water/g dry matter, at most 14 g water/g dry matter, at most 13 g water/g dry matter, or at most 12 g water/g dry matter.

In certain embodiments of the invention, the pea extract comprising fibers obtained after the drying step (e) has a water retention between 5 g water/g dry matter and 21 g water/g dry matter, more preferably between 8 g water/g dry matter and 18 g water/g dry matter, even more preferably between 10 g water/g dry matter and 16 g water/g dry matter, and still more preferably between 12 g water/g dry matter and 14 g water/g dry matter.

In certain embodiments of the invention, the pea extract comprising fibers obtained after the drying step (e) has an oil retention ranging from 2.5 g oil/g dry matter to 5.0 g oil/g dry matter, more preferably from 2.7 g oil/g dry matter to 3.5 g oil/g dry matter, even more preferably from 2.9 g oil/g dry matter to 3.4 g oil/g dry matter, and still more preferably from 3.0 g oil/g dry matter to 3.4 g oil/g dry matter.

In one embodiment, the pea extract comprising fibers obtained after the drying step (e) has a gel strength after thermal treatment ranging from 400 g to 900 g, more preferably from 450 g to 700 g, more preferably from 450 g to 650 g, more preferably from 450 g to 600 g, and even more preferably from 500 g to 600 g.

In one embodiment, 90% of the particles of the pea extract containing fibers obtained after the drying step (e) have a size less than 700 µm, measured by dry particle size analysis, more preferably a size less than 600 µm, measured by dry particle size analysis, even more preferably a size less than 500 µm, measured by dry particle size analysis.

In one embodiment, 50% of the particles in the pea extract comprising fibers obtained after the drying step (e) have a size smaller than 400 µm, measured by dry particle size analysis, more preferably a size smaller than 300 µm, measured by dry particle size analysis.

In a mode of implementation, a second grinding can take place after or during step (d) at any time, preferably after step (e).

In one embodiment, the pea extract comprising fibers obtained after a second grinding contains, based on dry matter, at least 35% fibers by weight and at most 90% fibers by weight, preferably between 35% and 90% fibers by weight, more preferably between 40% and 85% fibers by weight, even more preferably between 45% and 80% fibers by weight, at least 36% fibers by weight, at least 37% fibers by weight, at least 38% fibers by weight,by weight, at least 39 % fibers, by weight, at least 40 % fibers, by weight, at least 41 % fibers, by weight, at least 42 % fibers, by weight, at least 43 % fibers, by weight, at least 44 % fibers, by weight, at least 45 % fibers, by weight, at least 46 % fibers, by weight, at least 47 % fibers, by weight, at least 48 % fibers, by weight, at least 49 % fibers, by weight, at least 50 % fibers, by weight, at least 51 % fibers,by weight, at least 52 % fibers, by weight, at least 53 % fibers, by weight, at least 54 % fibers, by weight, at least 55 % fibers, by weight, at least 56 % fibers, by weight, at least 57 % fibers, by weight, at least 58 % fibers, by weight, at least 59 % fibers, by weight, at least 60 % fibers, by weight, at least 61 % fibers, by weight, at least 62 % fibers, by weight, at least 63 % fibers, by weight, at least 64 % fibers,by weight, at least 65% fibers, by weight, at least 66% fibers, by weight, at least 67% fibers, by weight, at least 68% fibers, by weight, at least 69% fibers, by weight, at least 70% fibers, by weight and at most 60% fibers, by weight, at most 61% fibers, by weight, at most 62% fibers, by weight, at most 63% fibers, by weight, at most 64% fibers, by weight, at most 65% fibers, by weight, at most 66% fibers,by weight, at most 67% fibers, by weight, at most 68% fibers, by weight, at most 69% fibers, by weight, at most 70% fibers, by weight, at most 71% fibers, by weight, at most 72% fibers, by weight, at most 73% fibers, by weight, at most 74% fibers, by weight, at most 75% fibers, by weight, at most 76% fibers, by weight, at most 77% fibers, by weight, at most 78% fibers, by weight, at most 79% fibers,by weight, at most 80% fibers, by weight, at most 81% fibers, by weight, at most 82% fibers, by weight, at most 83% fibers, by weight, at most 84% fibers, by weight, at most 85% fibers, by weight, at most 86% fibers, by weight, at most 87% fibers, by weight, at most 88% fibers, by weight, at most 89% fibers, by weight, at most 90% fibers, by weight.

In certain embodiments of the invention, the pea extract containing fibers obtained after a second grinding has a weight ratio of fibers/starch of at least 40/60, at least 41/59, at least 42/58, at least 43/57, at least 44/56, at least 45/55, preferably at least 46/54, at least 47/53, at least 48/52, at least 49/51, at least 50/50, preferably at least 51/49, at least 52/48, at least 53/47, at least 54/46, at least 55/45, preferably at least 56/44, at least 57/43, at least 58/42, at least 59/41, at least 60/40. In certain embodiments, the pea extract containing fibers has a weight ratio of fibers/starch of at most 85/15.At most 84/16, at most 83/17, at most 82/18, at most 81/19, at most 80/20, at most 79/21, at most 78/22, at most 77/23, at most 76/24, preferably at most 75/25, at most 74/26, at most 73/27, at most 72/28, at most 71/29, preferably at most 70/30, at most 69/31, at most 68/32, at most 67/33, at most 66/34, preferably at most 65/35. In certain embodiments, the pea extract comprising fibers has a weight ratio of fibers to starch ranging from 40/60 to 85/15, for example between 50/50 and 70/30, for example between 55/45 and 65/35.

In one embodiment, the pea extract comprising fibers obtained after a second grinding contains, based on dry matter, at least 10% starch by weight, preferably at least 11% starch by weight, at least 12% starch by weight, such as at least 13% starch by weight, at least 14% starch by weight, at least 15% starch by weight, at least 16% starch by weight, at least 17% starch by weight, at least 18% starch by weight, at least 19% starch by weight, at least 20% starch by weight,by weight, at least 21% starch, by weight, at least 22% starch, by weight, at least 23% starch, by weight, at least 24% starch, by weight, at least 25% starch, by weight, at least 26% starch, by weight, at least 27% starch, by weight, at least 28% starch, by weight, at least 29% starch, by weight, at least 30% starch, by weight, at least 31% starch, by weight, at least 32% starch, by weight, at least 33% starch, by weight, at least 34% starch, by weight,at least 35% starch by weight, at least 36% starch by weight, at least 37% starch by weight, at least 38% starch by weight, at least 39% starch by weight, at least 40% starch by weight, at least 41% starch by weight, more preferably at least 42% starch by weight, such as at least 43% starch by weight, such as at least 44% starch by weight, at least 45% starch by weight, at least 46% starch by weight, at least 47% starch by weight, at least 48% starch by weight,by weight, at least 49 % starch, by weight, at least 50 % starch, by weight, at least 51 % starch, by weight, at least 52 % starch, by weight, at least 53 % starch, by weight, at least 54 % starch, by weight, at least 55 % starch, by weight, and at most 60 % starch, by weight, at most 59 % starch, by weight, at most 58 % starch, by weight, at most 57 % starch, by weight, at most 56 % starch, by weight, at most 55 % starch, by weight, at most 54 % starch, by weight,at most 53% starch by weight, at most 52% starch by weight, at most 51% starch by weight, at most 50% starch by weight, at most 49% starch by weight, at most 48% starch by weight, at most 47% starch by weight, at most 46% starch by weight, at most 45% starch by weight, at most 44% starch by weight, at most 43% starch by weight, at most 42% starch by weight, at most 41% starch by weight, at most 40% starch by weight, at most 39% starch by weight,In weight, at most 38% starch, in weight, at most 37% starch, in weight, at most 36% starch, in weight, at most 35% starch, in weight.

In one embodiment, 50% of the pea extract particles containing fibers obtained after a second grinding have a size smaller than 200 µm, measured by dry particle size analysis, more preferably a size smaller than 100 µm, measured by dry particle size analysis.

In one embodiment, 90% of the particles of the pea extract containing fibers obtained after a second grinding have a size < 400 µm, measured by dry particle size analysis, more preferably a size < 300 µm, measured by dry particle size analysis. In certain embodiments of the invention, the pea extract containing fibers obtained after a second grinding has a water retention of at least 5 g water/g dry matter, at least 6 g water/g dry matter, at least 7 g water/g dry matter, at least 8 g water/g dry matter, at least 9 g water/g dry matter, at least 10 g water/g dry matter, at least 11 g water/g dry matter, or at least 12 g water/g dry matter.

In certain embodiments of the invention, the pea extract containing fibers obtained after a second grinding has a water retention of at most 20 g water/g dry matter, at most 19 g water/g dry matter, at most 18 g water/g dry matter, at most 17 g water/g dry matter, at most 16 g water/g dry matter, at most 15 g water/g dry matter, at most 14 g water/g dry matter, or at most 13 g water/g dry matter, or at most 12 g water/g dry matter.

In certain embodiments of the invention, the pea extract comprising fibers obtained after a second grinding has a water-holding capacity ranging from 5 g water/g dry matter to 21 g water/g dry matter, more preferably from 8 g water/g dry matter to 18 g water/g dry matter, even more preferably from 10 g water/g dry matter to 16 g water/g dry matter, and still more preferably from 12 g water/g dry matter to 14 g water/g dry matter.

In certain embodiments of the invention, the pea extract containing fibers obtained after a second grinding has an oil retention ranging from 1.5 g oil/g dry matter to 5.0 g oil/g dry matter, more preferably from 2.0 g oil/g dry matter to 4.5 g oil/g dry matter, even more preferably from 2.0 g oil/g dry matter to 3.5 g oil/g dry matter, and still more preferably from 2.0 g oil/g dry matter to 2.5 g oil/g dry matter.

In one embodiment, the pea extract comprising fibers obtained after a second grinding has a gel strength after thermal treatment ranging from 250 g to 900 g, more preferably from 250 g to 700 g, even more preferably from 300 g to 650 g, even more preferably from 300 g to 500 g, and still more preferably from 300 g to 400 g.

The present invention also relates to a pea extract comprising fibers, characterized in that it comprises: a weight ratio of fibers/starch between 30/70 and 85/15; an amount of fibers between 35% and 80% on a dry matter basis, measured by the AOAC-985.29 method; a dry matter content between 80% and 95% based on the total weight of the extract; a particle size D50 < 400 µm, measured by dry particle size analysis; a particle size D90 < 700 µm, measured by dry particle size analysis; a protein content lower than 5% on a dry matter basis; and it has a water retention capacity between 9 g water/g of dry matter and 15 g water/g of dry matter; an oil retention capacity between 2.5 g oil/g of dry matter and 5.0 g oil/g of dry matter; and a gel strength between 400 g and 900 g.

The present invention also relates to a milled pea extract comprising fibers, characterized in that it comprises: a particle size D50 < 200 µm, measured by dry particle size analysis; a particle size D90 < 400 µm, measured by dry particle size analysis; a fiber content between 35% and 80% on a dry matter basis, determined by the AOAC-985.29 method; a weight ratio of fibers to starch between 30/70 and 85/15; a dry matter content between 80% and 95% based on the total weight of the extract; and a protein content lower than 5% on a dry matter basis; and wherein it has a water retention between 7 g water/g dry matter and 13 g water/g dry matter; an oil retention between 1.5 g oil/g dry matter and 5.0 g oil/g dry matter; and a gel strength after thermal treatment of at least 250 g and at most 900 g, more preferably between 300 and 400 g.

The pea extract containing fibers obtained using the methods according to the invention described here exhibit different characteristics, such as different biochemical and/or organoleptic characteristics, as well as differences in the values of parameters related to quality when compared to known pea extracts containing fibers in the prior art.

In another aspect, the present invention relates to a food composition comprising a pea extract containing fibers obtained or capable of being obtained using the processes described here.

Preferably, said composition is a food intended for human or animal consumption, more preferably in restructured meat, poultry, fish, or vegetable-based products, for example in ham, burgers, meatballs, nuggets, cordon bleu, pork and/or chicken and/or fish sausages and salamis, meat/fish or vegetarian pâtés.

The aspects and embodiments of the invention are further supported by the following non-limiting examples.

EXAMPLES Protocols

Unless otherwise indicated, in the examples below, all parameters are measured as defined in this section. The measurement of the parameters, as defined in this section, also represents in the preferred embodiments the method for measuring said parameters according to the invention as indicated in the respective aspects and embodiments described in the detailed description above.

Determination of the amount of fibers contained in the pea extract containing fibers

This method is AOAC 985.29. The method involves gelatinizing the dried food samples (with fat extracted if it exceeds 10%) using Termamyl (heat-stable α-amylase), followed by removal of proteins and starch through enzymatic digestion with a protease and an amyloglucosidase. When analyzing food mixtures, the fat is extracted before determining total dietary fiber. Four volumes of ethyl alcohol were added to precipitate the soluble dietary fiber. The total residue was filtered, washed with 78% ethyl alcohol, then with 95% ethyl alcohol and acetone. After drying, the residue was weighed. A duplicate of the sample was used for protein analysis, and another duplicate was incinerated at 525°C to determine the amount of ash.

Total dietary fiber (%) = residue - weight (proteins + ashes).

Determination of the dry matter content

The total dry matter content measured by gravimetry was determined as the residue remaining after drying. The moisture was evaporated from the sample by drying in an oven. 5 g of the sample were weighed in a previously tared aluminum dish (precision balance Ohaus, capacity 410 g, sensitivity 0.001 g). The sample was placed in an oven at 103°C until the residual weight remained constant (at least 24 hours). The sample was then cooled in a desiccator for 1 hour and immediately weighed. The results are expressed in % (g of dry matter per 100 g of sample). m1 = weight of the dry aluminum dish (in grams) m2 = weight of the aluminum dish with the sample before drying (in grams) m3 = weight of the aluminum dish with the sample after drying (in grams)

Protein Content Determination AFNOR ISO/TS 16634-2:2009 Method

The principle of the method is to determine the total nitrogen content by combustion according to the Dumas principle and to calculate the crude protein content. The samples are converted into gas by heating in a combustion tube. Interfering components are removed from the resulting gas mixture. The nitrogen-containing compounds in the gas mixture, or a representative portion of them, are converted into molecular nitrogen, which is quantitatively determined using a thermal conductivity detector. The nitrogen content of the sample is then calculated by a computer system. The conversion factor to obtain the protein content from the nitrogen content is 6.25.

The results are expressed in %.

Starch Dosage

The objective is to determine the amount of starch present in a sample by enzymatically hydrolyzing the starch. All the starch and glucose chains are hydrolyzed into glucose using α-amyloglucosidase. The glucose is quantified by HPLC. The total glucose quantified is converted back into starch. It is assumed that all the glucose present in the sample originates from the starch.

Preparation of Solutions

200 ml of acetate buffer were prepared as follows. In a beaker, approximately 160 ml of Milli-Q water were added to 31.95 g of sodium acetate. The mixture was stirred with a magnetic stirrer to ensure complete dissolution. Then, 24 ml of 96% acetic acid were added, and the pH was adjusted to 4.8 (between 4.75 and 4.85). The solution was then transferred into a 200 ml volumetric flask, and the volume was adjusted to the mark.

The amyloglucosidase solution (Aspergillus niger) (Megazyme) (AMG solution) was prepared as follows. 0.38 g of enzyme were added to Milli-Q water to obtain 40 g of sample. The entire mixture was stirred using a magnetic stirrer.

Preparation of HPLC Standards

First, the dry matter of the glucose (see the protocol above) was measured. According to Table 1 below, the glucose was weighed and then dissolved in approximately 50 ml of Milli-Q water. The entire solution was transferred into a 100 ml volumetric flask and adjusted to the mark. This solution was diluted to prepare a standard of 0.5 g/L. Tableau 1

0,5	2	3,5	5
0,5	0,2	0,35	0,5
100	100	100	100
10g dans 100ml	aucune	aucune	aucune

The theoretical concentration of the standards was calculated by correcting with the dry matter (DM) value of glucose. The values were verified five times on the same day using HPLC. If the value was accurate, the solution was aliquoted into 1.5 ml Eppendorf tubes after filtration through a 0.2 µm Acrodisc (no later than the next day), and the tubes were then placed in the freezer.

Calculation of the concentration of each standard m: glucose mass (g); MS glucose: in %; mf: final mass (g)

Sample hydrolysis

5 g of pea extract containing fibers with a dry matter content of 20% were weighed into a Schott bottle, and 25 ml of Milli-Q water were added (if the fiber-containing pea extract had been dried, 1 g of sample was used). The mixture was stirred. The bottle was autoclaved at 130 °C for 1 hour and 30 minutes. After autoclaving, the bottle was allowed to cool down to 60 °C. Then, 2.5 ml of acetate buffer, 45 g of Milli-Q water, and 2 ml of AMG solution were added. The flask was closed and incubated in a shaking water bath at 180 rpm and 60 °C for 2 hours. At the end of the incubation, the flask was wiped and weighed. The sample was filtered hot into a snap-cap. The sample was diluted to 1/4 (2.5 ml of solution in 7.5 ml of Milli-Q water in a 10 ml screw-cap tube). If HPLC analysis cannot be performed on the same day, the samples must be frozen. If the samples are frozen, they must be filtered through a 0.2 µm Acrodisc filter into HPLC-compatible vials after thawing.

HPLC Analysis

Glucose was quantified by HPLC (calibrated with glucose solutions at 0.5; 2; 3.5 and 5 g/Kg) (2 columns; Column type: Phenomenex REZEX K+ ion exchange column, 8%; Eluent: 0.1 g/L KNO3 at pH between 9.4 and 9.6; Eluent flow rate: 0.5 ml/min; Analysis time: 45 minutes; Detector: Refractometer R-I from WATERS).

Calculation

Amidon %MS = résultat mesuré (g/kg) * fatceur de dilution hydrolyse* facteur dilution HPLC * (162/180) / (10*MS)

Determination of ash content

The ash content measured by gravimetry was determined as the residue remaining after heating in a muffle furnace at high temperature. The moisture was evaporated from the sample by drying in an oven.

2 g of the sample were weighed into a previously tared porcelain crucible (Ohaus precision balance, capacity 410 g, sensitivity 0.001 g). The crucible was placed in a muffle furnace at 550 °C for 24 hours. Then, the crucible was kept in an oven at 103 °C for 1 hour and then in a desiccator for 1 hour. After cooling, the crucible was weighed again. The results are expressed as % (grams of ash per 100 grams of sample). m1 = weight of the crucible (in grams) m2 = weight of the crucible with the sample (in grams) m3 = weight of the crucible with the ashes (in grams)

Water Retention Measurement (WR) of the pea extract containing fibers

The RE corresponds to the amount of water that can be retained by 1 g of pea extract containing fibers.

The RE can be measured on the dry pea extract containing fibers and on the wet pea extract containing fibers.

First, the dry matter content of the sample was determined. The RE measurement was performed in duplicate.

The empty tube P1 intended for the test was weighed. Then two situations arose depending on the nature of the sample:

Case of a pea extract containing dried fibers:

Exactly 2 g of the sample were weighed into a tube. Then, 38 ml of distilled water were added.

Case of a pea extract containing moist fibers:

Exactly 2 g of dry matter of the sample were weighed (calculate the mass of the sample to be weighed—the mass depends on the dry matter content of the sample). Then, a sufficient amount of water was added to obtain a final water mass of 38 ml (calculate the mass of water already present in the sample and add the remaining amount to reach 38 ml).

The rest of the protocol is the same, regardless of the sample.

The sample was shaken for 5 seconds and allowed to swell for 18 hours. Then, the medium was centrifuged at 1820 G for 10 minutes and allowed to swell again for 10 minutes. The supernatant was then removed, and the tube containing the pellet (P2) was weighed.

RE (in g water/g sample) = (mass of retained water) / (dry mass of sample) RE =(masse culot (g) - (massa échantillon(g) *matière séche /100) / (masse échantillon (g) *matière sèche % 100)

P1: Tare of the tube (g); P2: Tare mass + plug (g); m: mass of pea extract containing fibers (g).

Dry Particle Size Determination

The objective was to determine the particle size of the powder sample.

The sieves used were the following: 1000 µm, 500 µm, 400 µm, 315 µm, 200 µm, 100 µm (pore sizes).

First, the clean and dry sieves were weighed and stacked in order of increasing pore size. 50 g of powder to be analyzed were weighed and then placed on the top sieve. The pea extract containing fibers was sifted for 20 minutes at an intensity of 1.5. After the analysis, each sieve was weighed along with the bottom tray containing the powder. It was possible to adjust the number and size of the sieves according to the requirements.

Determination of Particle Size by Wet Method

The objective was to determine the particle size of the sample.

The sample is passed through different sieves by washing, and the amount of material and dry matter of each fraction is determined to establish the particle size distribution.

The sieves used are the following: 50 µm, 100 µm, 200 µm, 315 µm, 400 µm, 500 µm (pore size).

The dry matter of the original sample is measured. Each sieve has been tared. The sieves are then assembled, from the finest at the bottom to the coarsest at the top. A 5L beaker has been tared and placed under the sieve assembly. Exactly 1 kg of the sample was weighed. The sample was poured onto the coarsest sieve and passed through by manually agitating the sieve (wearing gloves). Water was added into the first sieve (500 µm) until it was filled. Then the first sieve was manually agitated to allow the passage of particles smaller than 500 µm. The 500 µm sieve was then removed. The next sieve (400 µm) was manually agitated to allow the passage of particles smaller than 400 µm. The 400 µm sieve was then removed. The same operations were performed with the 315 µm, 200 µm, 100 µm, and 50 µm sieves. All these steps were repeated until 5L of liquid were collected in the beaker.

When the washing was completed, the amount of sample recovered on each sieve was weighed. The dry matter of each fraction recovered on each sieve was measured.

The results are expressed as follows: m matière sèche échantillon tamis X = m échantillon tamis X * matière sèche èchantillon tamis X / 100 & échantillon pour tamis X = (m matière sèche échantillon tamis X) / Σ (m matière sèche échantillon de tous les tamis)

pH measurement on dry fish or on an aqueous composition containing fish or on an aqueous composition containing ground fish

The pH was measured at room temperature using a WTW SERIES Inolab Termil 740 pH meter. The device was calibrated using buffer solutions with pH 4.01 (WTW technical buffer pH 4.01, model STP4, order number 108706) and pH 7 (WTW technical buffer pH 7.00, model STP7, order number 108708).

pH of whole peas

When the pH was measured on the peas, the peas were taken from the hydration tank. The peas were drained in a sieve and then placed on an absorbent paper for 2 minutes to remove excess juice. The peas were blended for 1 minute using a blender (Magic Bullet, Homeland Housewares). 1 g of the blended peas was suspended in 9 g of deionized water (water conductivity < 15 µS). The suspension was blended again with the blender. Finally, the pH of the suspension was measured at room temperature once the value stabilized.

pH in an aqueous composition containing fish

When the pH was measured on the aqueous composition free of fish, a sample of aqueous solution was directly taken from the hydration cell. The pH of the sample was measured once the value had stabilized.

pH in an aqueous composition containing ground fish

When the pH was measured on an aqueous composition containing fish, it was measured directly in the cell once the value stabilized.

Counting of lactic bacteria

Sample dilutions were performed using EPT Dilucups 9 ml Led techno.

The medium used was MRS agar (according to De Man, Rogosa and Sharpe), commercially available from Merck, Cat. no. 1.10661.0500.

The peas or the suspension of peas were crushed using a blender, Magic Bullet, Homeland Housewares.

During the analysis of an aqueous sample free of fish, a sample was taken directly from the fermentation tank. One milliliter of the sample was spread. When dilution was necessary, 1 milliliter of the sample was added to the dilution cup, and this step was repeated until the correct dilution was achieved, then 1 milliliter of the diluted sample was spread. The Petri dishes were incubated for 48 hours at 45°C.

During the analysis of a sample of peas, shelled peas were taken from the fermentation tank. The peas were drained in a sieve and then placed on absorbent paper for 2 minutes to remove excess juice. The peas were then ground for 1 minute. The ground peas were suspended (1 g of peas in 9 g of deionized water) in deionized water (conductivity < 15 µS). The suspension was then further homogenized using a mixer. 1 ml of the suspension was spread. If dilution was necessary, 1 ml of the suspension was added to the dilution cup, and this step was repeated until the correct dilution was achieved, after which 1 ml of the diluted sample was spread. The Petri dishes were incubated for 48 hours at 45°C.

Measurement of Acidity

The acidity was measured using a WTW SERIES Inolab Termil 740 pH meter. The device was calibrated using buffer solutions with pH 4.01 (WTW technical buffer pH 4.01, model STP4, order number 108706) and pH 7 (WTW technical buffer pH 7.00, model STP7, order number 108708).

The peas or the suspension of peas were crushed using a blender, Magic Bullet, Homeland Housewares.

During the measurement of the acidity of "pea juice," a sample (A) was taken directly from the fermentation tank. The sample (A) was weighed. A sodium hydroxide solution at 1 mol/L (C) (number 1.09137.1000 TitriPURR; density = d = 1.04 kg/L) was slowly added until the pH of the sample stabilized at pH 7 for at least 2 minutes. The mass of sodium hydroxide (B) was then calculated.

When measuring the acidity of the peas, shelled peas were taken from the fermentation tank. The peas were drained in a sieve and then placed on an absorbent paper for 2 minutes to remove excess juice. The peas were then ground for 1 minute. The ground peas were suspended (1 g of peas in 9 g of deionized water) in deionized water (conductivity < 15 µS). The suspension was then further processed using a mixer to obtain a pea suspension.

The exact amount of the slurry (A') was weighed. A sodium hydroxide solution at 1 mol/l (C') (No. 1.09137.1000 TitriPURR; density = d = 1.04 kg/l) was slowly added until the pH of the slurry had stabilized at pH 7 for at least 2 minutes. The mass of sodium hydroxide (B') was then calculated.

Oil Retention Measurement (OR)

10 g of dried pea extract containing fibers were weighed and dispersed in 80 g of sunflower oil. The entire mixture (P0) was left to absorb for 15 minutes under magnetic stirring (position 10). Two (pre-weighed) centrifuge tubes were filled up to 2.5 cm from the edge (shake for 1 minute between the two tubes). The entire (tube + dispersion) was weighed (warm the tubes if necessary). The tubes were centrifuged (tabletop centrifuge - MKII / ALC 4217) for 10 minutes at 3000 rpm. The mixture was left to stand for 8 minutes. The supernatant was transferred and weighed (P1). With P0: sample mass + oil, P1: mass of the supernatant

Fiber Analysis Pectine is a term that can have different meanings depending on the context. Here are a few possible translations or explanations in English: 1. **Anatomical term**: In anatomy, "pectine" refers to something related to the pecten (a ridge or comb-like structure). For example: - *Pectineus* (muscle): A muscle in the thigh. - *Pecten of the iris*: A part of the eye. 2. **In botany**: It may refer to a structure resembling a comb, such as in some plant species. 3. **In zoology**: It could describe a comb-like structure in certain animals. If you provide more context, I can give a more precise translation or explanation.

Pectins were quantified using the method described in Food Chemistry 96 (2006), 477-484 "Kinetics of the hydrolysis of pectin galacturonic acid chains and quantification by ionic chromatography," Garna H. et al.

The method uses 2M trifluoroacetic acid (TFA).

Cellulose and Hemicellulose

Cellulose and hemicellulose were determined by the Englyst method; FIE Chromatography, 3; "Ingredient analysis 'Measurement of dietary fibre' " p84-93. In the Englyst procedure, starch is completely removed enzymatically, and the non-starch polysaccharides are measured as equal to the sum of their constituent sugars released by acid hydrolysis. The sugars can be measured by liquid chromatography, providing values for individual monosaccharides, or more rapidly by colorimetry.

Lignin

Soluble and insoluble lignin were determined. Insoluble lignin was determined according to the TAPPI T 222 om-11 method. The sugars were hydrolyzed and dissolved using sulfuric acid. Acid-insoluble lignin was filtered, dried, and weighed.

Soluble lignin was determined by another method. The residue remaining after acid hydrolysis of the biomass sample, corrected for ash content, was designated as acid-insoluble lignin. However, this value does not represent the total lignin content of the sample. A small portion of the lignin is solubilized during the hydrolysis procedure and can be quantified by ultraviolet spectroscopy.

After the samples had been hydrolyzed according to TAPPI T 222 om-11 method, the hydrolysates were filtered and the filtrate was analyzed by a spectrophotometer at a wavelength of 205 nm in quartz cuvettes. The samples were diluted to obtain an absorbance between 0.2 and 0.7.

Calculation

The formula is as follows: With A: Absorbance at 205 nm df: Dilution factor b: Path length of the cell a: Absorption, equal to 110 L/g·cm

Measurement of Freeze Force

The gel strength was determined by measuring the maximum resistance of a gel to an applied compression using a probe controlled by a texture analyzer. Fiber gel is formed from a fiber suspension that has undergone thermal treatment followed by cooling.

The rigidity of the gel is expressed either in g or N. The method was used on a powder of pea extract containing fibers with a dry matter content of 85% to 90% (by weight). The measurement was carried out at room temperature.

1456.9 g of Milli-Q water were weighed at a temperature of 20 °C in the bowl of a mixer (Kenwood Major). 243.1 g of pea extract containing fibers were weighed (Ohaus ARC120 balance, sensitivity 0.01 g, capacity 3100 g) in a beaker and poured onto the surface of the water. The entire mixture was stirred for 90 seconds at speed 1. The sides of the bowl were scraped. The mixture was stirred again for 90 seconds at speed 1. The can (pre-weighed; diameter 73 mm, height: 44 mm, capacity 150 ml, weight 30.1 g) was filled with a spoon, pressing regularly. The compacted can should contain 145 g of mixture. The can was sealed with a Sertinox and placed in a water bath at 75 °C for 50 minutes. The can was removed from the water bath, dried, and stored in the refrigerator at 4 °C overnight.

The gel strength was measured on a TA XT2i 15 texture analyzer (Stable Micro Systems, Ltd.) with a 5 kg compression load cell and a conical probe (45° P45C Perspex cone). Gel strength is the maximum force recorded at the end of penetration, expressed in grams.

TA-XT2i Parameters: Compression Force Measurement - Force Holding for 30s Pre-test Speed: 2.0 mm/s Test Speed: 1.0 mm/s Post-test Speed: 5.0 mm/s Penetration Distance: 20.0 mm Time: 30.00 s Pressure/Contact Area: Auto - 1.0 g

Hardness measurement of nuggets

The hardness of the nuggets before cooking is defined as the force required to compress a nugget over a distance of 35 mm.

The measurement was carried out using a TAXT2i texture analyzer.

Device: Texture Analyzer TA-XT2i (Stable Micro Systems, Ltd) Compression cell, 25 kg Probe P45C 45° acrylic cone

Procedure: TA-XT2i Parameters: ∘ Compression force measurement ∘ Pre-test speed: 2 mm/s ∘ Test speed: 1 mm/s ∘ Post-test speed: 1 mm/s ∘ Penetration distance: 35 mm ∘ Temperature: 0°C ∘ Pressure/contact surface: Auto - 1.0 g

The results are recorded by the analyzer and plotted on a graph.

The hardness of the nugget is the maximum force recorded during the test (expressed in "maximum force"). The test results were obtained from 20 samples and the average value was calculated.

Color Measurement

The L*a*b* coordinates were measured at 20 °C using a CR5 chroma meter (Konica Minolta TA Sensing, Europe). L* indicates lightness on a scale from 0 to 100, from black to white; a*, (+) red or (-) green; and b*, (+) yellow or (-) blue.

Sample Preparation

The Petri dish was filled with the sample so that the analysis could be performed on a uniform surface. The Petri dish was placed on the device in the specifically reserved location, and the analysis began.

Results

The L* a* b* values are indicated by the colorimeter (average of 3 measurements).

Example 1: Process for preparing a pea extract containing fibers according to an embodiment of the present invention

This example was carried out following the protocol schematically represented in Figure 1. The dry peas, designated here as "dry peas" (with a dry matter content of approximately 87% on a basis of the total weight of the dry peas) were sieved and de-stoned by passing through a de-stoner. Then, the peas were hulled in a huller.

Then the fish were placed in contact with an aqueous solution (drinking water solution) and subjected to hydration. 400 kg of fish per cubic meter of the total aqueous composition containing fish were placed in a tank. The hydration was carried out in a closed tank without degassing at a temperature of about 40 °C. At the same time, the fish were subjected to fermentation with lactic acid bacteria. The fish were fermented in the presence of approximately 108 CFU of lactic acid bacteria per mL of the aqueous composition containing fish. The fermentation was carried out until the pH of the fish reached 4.4. During fermentation, the aqueous phase in the fermentation tank was recycled at approximately 20 m³/h. The peas were fermented for a duration of 480 minutes. At the end of the fermentation, the peas had absorbed an amount of water equal to about their initial mass before fermentation, and had a dry matter content of approximately 43% (by weight). After fermentation, the peas were removed from the aqueous solution. The peas were then placed in a perforated rotating drum and washed to remove remaining soluble impurities. After cleaning, the peas were subjected to wet grinding.During grinding, additional drinking water was added so that the final composition had a dry matter content of approximately 25% (by weight). During the grinding step, the pH was adjusted to about 8 by adding sodium hydroxide.

After grinding and pH adjustment, the ground pea paste was subjected to sedimentation by centrifugation. The residue containing fibers and starch had a dry matter content of approximately 45% (by weight). The fiber-enriched fraction was diluted to a dry matter content of 20% (by weight).

The fiber-enriched fraction was then sieved to remove part of the starch. The pea extract containing fibers had a dry matter content of approximately 10% (by weight).

Next, the pea extract containing fibers was passed through a press to remove part of the water from the medium. The pea extract containing fibers then has a dry matter content of approximately 30% (by weight).

Finally, the pea extract containing fibers, which was pressed, was dried in a Flash dryer with recirculation of the dried product. The inlet temperature of the Flash dryer was approximately 200 °C and the outlet temperature was approximately 75 °C.

Example 2: Comparison between the grinding of hydrated peas and the grinding of dry peas

The protocol is described in Figure 2. Different parameters were also measured and are presented in the table below (MS: dry matter). Tableau 2

MS(%)	23,3	28,8
Amidon (% MS)	54,5	47,6
Cendres (% MS)	1,4	1,3
RE (g/g MS)	13,0	8,1

Example 3: Effect of hydration time on dehulled peas at 40°C.

The procedure followed is described in Figure 3. The results are presented in Table 3 below. Tableau 3

1 heure	23,2	44,8	1,6	12,5
3 heures	23,0	51,4	1,3	12,5
6 heures	23,3	55,7	1,3	13,0

Example 4: Effect of dehusking before or after hydration for 6 hours at 20 °C

The procedure followed is described in Figure 4. The results are presented in Table 4 below. Tableau 4

22,0	54,9	1,4	12,9
23,3	53,5	1,5	12,4

Example 5: Food products containing a pea extract containing fibers according to the invention

The inclusion of pea extract containing fibers in various food products was evaluated.

1. Burger Recipe

The pea extract containing fibers obtained in Example 1 was used in this example. The ingredients of the recipe are described in Table 5 below. A control recipe was prepared, meaning without the pea extract containing fibers. Tableau 5

Viande de boeuf (15% graisse)	80,20	82,00
Eau	15,00	15,00
Extrait de pois comprenant des fibres	1,80
Sel	1,50	1,50
Dextrose/Lactose	0,80	0,80
Assaisonnement	0,65	0,65
Acide ascorbique	0,05	0,05
TOTAL	100	100

Fresh meat was stored in a cold room at 0°C for 12 hours before use. The meat was then pre-ground using a plate with 5 mm diameter holes. Water was then added to the meat in the paddle mixer. Pea extract containing fibers was added to the ground meat in the paddle mixer and mixed for 3 minutes. Then, other ingredients were added and the whole mixture was mixed for 6 minutes, then cooled to 2°C. The preparation was then ground for 5 minutes. Desired pea burgers were formed and frozen at -18°C. The burgers were then grilled at 125°C for 4 minutes on each side.

With the use of pea extract containing fibers, during preparation, the dough was non-sticky, easy to handle and shape. The burgers exhibited good cooking behavior with reduced cooking losses. Shrinkage was controlled during cooking. The cooked burgers had a good texture and a juicy mouthfeel. The color and flavor of the meat were preserved.

Table 6 presents the different characteristics of burgers with and without fiber-containing pea extract. Tableau 6

-16 %	-22 %
-15 %	-22 %
-10,9 %	-22,2 %
Bonne	Ferme
Bon	Sec
Ok	Ok

The burgers were measured according to their width (I1 and I2) and length (L1 and L2) before (1) and after cooking (2).

The percentage of length reduction is equal to: ((L2 - L1)/L1) * 100

The percentage of width reduction is equal to: ((I2 - I1)/I1) * 100

The burgers were weighed before (m1) and after cooking (m2). The total loss during cooking is equal to: ((m2 - m1)/m1) * 100.

The texture, juiciness, and taste after cooking were analyzed by sensory analysis according to standard V 09-001.

The texture was defined as the sensation of firmness during chewing. The juiciness was defined as the release of juice during chewing. The taste was defined as the absence of an unusual and inappropriate flavor.

2. Nuggets Recipe

The pea extract containing fibers obtained in Example 1 was used in this example. The ingredients of the recipe are described in Table 7 below. A control recipe was prepared, meaning without the pea extract containing fibers. Tableau 7

40,00	42,20
10,00	10,00
15,00	15,00
Peau de poulet	5,00	5,00
Eau glacée	25,50	25,50
Extrait de pois comprenant des fibres	2,20
Sel	1,20	1,20
Dextrose	0,50	0,50
0,35	0,35
0,25	0,25
TOTAL	100	100

First, the brine was prepared by dissolving the phosphate and salt in ice water. Everything was mixed until complete dissolution. Then, dextrose and seasonings were added. Chicken breasts (approximately 4/5) were minced through a 25 mm plate, and the rest through a 4 mm plate. Turkey thighs were minced through a 4 mm plate. The meat was loaded into a mixer, and the pea extract including fibers and the brine were added simultaneously. The mixture was mixed under vacuum (-0.9 bar) for 20 minutes (20 revolutions per minute for 8 minutes (continuous), and 2 minutes of rest). The entire mixture was refrigerated at -2 °C. The nuggets were formed and coated with breadcrumbs, then fried for 45 seconds at 180 °C (pre-frying). The nuggets were then frozen and packaged. Subsequently, the nuggets were fried in a fryer (containing vegetable oil) at 180 °C for 6 minutes (complete frying).

During preparation, the nuggets have good cooking behavior with reduced cooking losses. The coating has an excellent texture before cooking and is non-sticky, easy to handle and shape. The product is very stable after freezing/thawing. In the mouth, it has a juicy texture. There was no effect on the product's color, and the taste of the poultry was preserved.

Table 8 presents the different characteristics of nuggets with and without pea extract, including fiber content. Tableau 8

380	236
-2,4 %	-8,0 %
-13,6 %	-29,3 %
-15,7 %	-35,0 %
Bon	Ok
Bon	Trop sec, du jus est perdu
Ok	Ok

The nuggets were weighed before (m1) and after cooking (m2). The total loss during cooking is equal to: ((m2 - m1)/m1) * 100.

The texture, juiciness, and taste after cooking were analyzed by sensory analysis according to standard V 09-001.

The texture was defined as the sensation of firmness during chewing. The juiciness was defined as the release of juice during chewing. The taste was defined as the absence of an unusual and inappropriate flavor.

Example 6: Food products containing an pea extract comprising fibers according to the invention, the extract having undergone a second grinding after drying

The pea extracts containing fibers obtained in Example 1 were used in this example. The fiber-containing pea extract was milled a second time using a dry pin mill (d50 = 65 µm, d90 = 180 µm; particle size was measured by dry sieving), and then mixed with a formulation to form a brine. The ingredients of the brine are described in Table 9 below. Tableau 9

Eau	88,95 %	88,95 %
Phosphate de sodium	1,73 %	1,73 %
Sel de salaison	5,76 %	5,76 %
Dextrose	1,39 %	1,39 %
K-Carraghénane	0,30 %	0,30 %
Ascorbate de sodium	0,13 %	0,13 %
Extrait de pois comprenant des fibres	1,73 %	1,73 %
Total	100 %	100 %

The brine was prepared by dispersing sodium phosphate in cold water. Then the sodium nitrite and dextrose were dissolved. The pea extract containing fibers was added to the mixture. Sodium carrageenan was then dispersed, and sodium ascorbate was dissolved.

The brine was injected into lean fresh meat (a ham piece of approximately 5 kg) until the desired yield of 40% was achieved. The injector used was the GUNTHER - 54 needles, 4 mm.

The meat with the brine was then massaged for 15 minutes (6 rpm continuously). The meat was placed in a plastic bag and cooked in hot water at 82°C (internal temperature 72°C). Then the meat was refrigerated at 4°C.

Table 10 presents the different characteristics of meats with pea extract. Tableau 10

OK	OK
Pas de résidu	Gros gâteau à la surface du filtre
OK	Arrêt

Example 7: Comparison of the pea extract containing fibers after drying with the pea extracts from previous art

Different pea extracts were tested and compared with the pea extracts according to the invention. The results are shown in Table 11. Tableau 11

Extrait de pois comprenant des fibres	Extrait de pois comprenant des fibres	Extrait de pois comprenant des fibres	Extrait de pois comprenant des fibres ayant subi un 2ème broyage	Emfibre EF 150	Pea fiber I50M
Selon l'invention	Selon l'invention	Selon l'invention	Selon l'invention	Emsland	Roquette
blanche	blanche	Blanche	Blanche	jaunâtre	jaunâtre
neutre	neutre	Neutre	Neutre	neutre	neutre
< 300 µm	< 300 µm	< 300 µm	< 100 µm	<300 µm	< 300 µm
12.4	16.6	13.5	9.6	10.3	5.3
3.3	3.6	2.1	2,1	1,6
497	531	402	325	92
4.00	4.1	4.1	12.7	8.2
89,9	95,5	90,9	90,9	91,2	93,2

Claims (17)

1. Process for preparing a pea extract comprising fibres, the process comprising the following steps:

   (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;

   (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;

   (c) grinding said peas in order to as a result obtain ground peas; and

   (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres;

   characterized in that step (a) precedes step (b), which itself precedes step (c), which itself precedes step (d) and in that the pea extract comprising fibres has a fibres/starch weight ratio of at least 30/70 and of at most 85/15, preferentially a fibres/starch weight ratio of at least 40/60 and of at most 70/30.
2. Process according to Claim 1, in which at least one step of drying (e) said pea extract comprising fibres is carried out.
3. Process according to Claim 1 or 2, in which the fractionation of said ground peas in step (d) comprises subjecting said ground peas to at least one step of separation by centrifugation and/or filtration.
4. Process according to any one of Claims 1 to 3, in which the fractionation step (d) can be divided into at least two fractionation steps (d1) and (d2).
5. Process according to any one of Claims 1 to 4, in which the fractionation step (d) comprises at least one step (d1), in which the fractionation of said ground peas in step (d1) comprises subjecting said ground peas to at least one step of decantation, of filtration and/or of separation by centrifugation in order to obtain a fibre-enriched fraction.
6. Process according to any one of Claims 1 to 5, in which the fractionation step (d) can be divided into at least two fractionation steps (d1) and (d2), and the fractionation step (d2) comprises at least one step of filtration of the fibre-enriched fraction obtained in step (d1), more particularly a sieving step in order to obtain a pea extract comprising fibres.
7. Process according to any one of Claims 1 to 6, in which, during step (b), the peas in said aqueous composition are hydrated for at least 1 hour, preferably for at least 1.5 hours, preferably for at least 3 hours, even more preferentially for at least 6 hours.
8. Process according to any one of Claims 1 to 7, in which, during step (b), the peas in said aqueous composition are hydrated at a temperature of at least 0°C.
9. Process according to any one of Claims 1 to 8, in which said aqueous composition comprising the peas during step (b) is subjected to at least one fermentation.
10. Process according to any one of Claims 1 to 9, in which the fractionation step (d) comprises at least one step (d1), in which the fractionation of said ground peas in step (d1) comprises the adjustment of the pH of the ground peas to a pH of at least 6.
11. Pea extract comprising fibres, characterized in that it comprises:

    - a fibres/starch weight ratio of at least 30/70 and of at most 85/15, more preferentially a fibres/starch weight ratio of at least 40/60 and of at most 70/30;

    - an amount of fibres of at least 35% and of at most 80% by weight on the basis of the dry matter, assayed by the AOAC-985.29 method, more preferentially an amount of fibres of between 40% and 55% by weight on the basis of the dry matter, assayed by the AOAC-985.29 method;

    - a dry matter content of at least 80% and of at most 95% on the basis of the total weight of the extract, more preferentially a dry matter content of between 86% and 94% on the basis of the total weight of the extract, even more preferentially of between 88% and 92% on the basis of the total weight of the extract; and

    - a protein content of less than 5% on the basis of the dry matter; and

    - in that it has a water retention of at least 9 g of water/g of dry matter and of at most 19 g of water/g of dry matter; more preferentially a water retention of between 9 g of water/g of dry matter and 17 g of water/g of dry matter.
12. Pea extract comprising fibres according to Claim 11 that can be obtained by means of the process according to any one of Claims 1 to 10.
13. Pea extract comprising fibres according to Claim 12, characterized in that it comprises:

    - a particle size D50 < 400 pm, measured by dry particle size analysis;

    - a particle size D90 < 700 pm, measured by dry particle size analysis; and in that it has

    - an oil retention of at least 2.5 g of oil/g of dry matter and of at most 5.0 g of oil/g of dry matter, morepreferentially an oil retention of between 2.8 g of oil/g of dry matter and 3.2 g of oil/g of dry matter; and

    - a gel strength after heat treatment of at least 400 g and of at most 900 g, more preferentially a gel strength after heat treatment of between 400 and 600 g.
14. Ground pea extract comprising fibres, characterized in that it comprises:

    - a particle size D50 < 200 pm, measured by dry particle size analysis;

    - a particle size D90 < 400 pm, measured by dry particle size analysis;

    - a fibres/starch weight ratio of at least 30/70 and of at most 85/15, more preferentially a fibres/starch weight ratio of at least 40/60 and of at most 70/30;

    - an amount of fibres of at least 35% and of at most 80% by weight on the basis of the dry matter, assayed by the AOAC-985.29 method, more preferentially an amount of fibres of between 40% and 65% by weight on the basis of the dry matter, assayed by the AOAC-985.29 method;

    - a dry matter content of at least 80% and of at most 95% on the basis of the total weight of the extract; more preferentially a dry matter content of between 86% and 94% on the basis of the total weight of the extract, even more preferentially between 88% and 92% on the basis of the total weight of the extract; and

    - in that it has a water retention of at least 7 g of water/g of dry matter and of at most 17 g of water/g of dry matter.
15. Ground pea extract comprising fibres according to Claim 14, characterized in that it comprises

    - a protein content of less than 5% on the basis of the dry matter;

    - and in that it has an oil retention of at least 1.5 g of oil/g of dry matter and of at most 5.0 g of oil/g of dry matter, more preferentially an oil retention of between 2.0 g of oil/g of dry matter and 3.0 g of oil/g of dry matter; and

    - a gel strength after heat treatment of at least 250 g and of at most 900 g, more preferentially a gel strength after heat treatment of between 300 and 400 g.
16. Edible composition, preferably a product intended for human or animal nutrition, comprising the pea extract comprising fibres according to any one of Claims 11 to 15.
17. Use of the pea extract comprising fibres according to any one of Claims 11 to 15, in products intended for human or animal nutrition, preferably restructured products which are based on meat, poultry, fish or vegetable, pork and/or chicken and/or fish fresh sausages and dry-cured sausages, meat/fish-based or vegetarian pâtés.