Process for extracting the components of pea flour

Details Process for extracting the components of pea flour Process for extracting the components of pea flour

2007-03-06

2007-03-06

Wax, Robert A. (Department: 1652)

Chemistry: natural resins or derivatives; peptides or proteins;

Proteins, i.e., more than 100 amino acid residues

Plant proteins, e.g., derived from legumes, algae or...

C426S615000, C426S622000

Reexamination Certificate

active

10666223

ABSTRACT:
The present invention relates to a process for extracting and refining the components of pea flour, characterized in that it consists of the steps of preparing a flour by grinding dried peas previously cleaned, sorted, blanched, freed of dust, introducing the flour thus obtained into water and separating the components of the pea flour using at least one of the pieces of equipment from a potato starch factory chosen from the group consisting of hydrocyclones, centrifugal decanters and sieves, without a stage for separating the internal fibers of the pea being carried out beforehand, devices comprising at least one of these pieces of equipment, and to a particular quality of pea starch thus extracted.

REFERENCES:
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patent: 00/40788 (2000-07-01), None
A Derwent English Abstract of the German Patent DE 2922247 A (Dec. 6, 1979).
A complete document entitled “Production and Functionality of Starches and Protein Isolates from Legume Seeds (Field Peas and Horsebeans0”-J.R. Vose—abstract from Cereal Chemistry, vol. 57, No. 6, 1980, pp. 406-410. XP008017257.
A complete document entitled “Yield of Starch and By-products in the Processing of Different Varieties of Wrinkled Peas on a Pilot Scale” F. Meuser et AL—Abstract from Cereal Chemistry, vol. 74, No. 4, 1997, pp. 364-370. XP001149013.
A Derwent English Abstract of the German Patent DD 275 609.
A Derwent English Abstract of the French Patent FR 2 256 727.
Jianhua et al., Report on Centrifugal Separation of the components of Pea,Science and Technology of Foodstuff, No. 1, 1997, pp. 25-27.

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