Method for producing a deodorized dry legume protein

Abstract

The invention relates to a method for producing a deodorized pea protein, and to a deodorized pea protein and the use thereof for producing products requiring pressurized heat treatments, for example for producing ready-to-drink beverages or extruded products. The method comprises: providing a suspension of pea protein extract, adding peroxide to said suspension in order to form an additive-containing suspension, heat-treating the additive-containing suspension, optionally followed by rapid vacuum cooling, forming a deodorized protein solution and recovering the deodorized pea protein, wherein the weight amount of peroxide added, expressed relative to the dry weight of the pea protein extract in the suspension, ranges from 100 to 2000 pp

Dependencies are inferred from the claim text.