EP4369944A1

EP4369944A1 - Method for processing a starch hydrolysate, and starch hydrolysate

Info

Publication number: EP4369944A1
Application number: EP22743488.3A
Authority: EP
Inventors: Karl Ludovici; Sebastian HANFT; Thomas HÄSSLER; Timo Koch; Birgit KAUFMANN
Original assignee: FoodOr International GmbH
Current assignee: FoodOr International GmbH
Priority date: 2021-07-12
Filing date: 2022-07-12
Publication date: 2024-05-22
Also published as: CA3223730A1; WO2023285485A1; US20240365832A1

Abstract

The invention relates to a method for processing a starch hydrolysate in which at least one legume is provided. By means of a separation milling process, the at least one legume provided is separated into a first fraction and a second fraction. In the process, the first fraction has a higher protein proportion than the second fraction. In the second fraction, a proportion of the starch contained in the at least one legume provided is at least 40 wt.%. The second fraction is processed to produce a starch hydrolysate, which has a protein proportion in the range of 5 wt.% to 30 wt.% after hydrolysation.

Description

METHOD OF PROCESSING A STARCH HYDROLYSATE AND STARCH¬

HYDROLYSATE

The present application claims the priorities of the German applications DE 102021 117932.7 of July 12, 2021 and DE 102022 101 408.8 of January 21, 2022, the disclosure content of which is hereby fully incorporated by reference.

The invention relates to a method for processing a starch hydrolyzate, a starch hydrolyzate and a mushroom mycelia protein mixture. The invention also relates to a process for the production of lactic acid.

BACKGROUND

The use of protein-containing raw materials, particularly those based on legumes, for the production of vegetarian or vegan food products has increased significantly in recent times. Not only are conventional approaches based on soybeans pursued, but legumes such as peas and field beans are also increasingly being used. However, legumes have a relatively large proportion of starch, which is removed during the processing of the legume species to extract the protein content. For this purpose, a so-called wet or a so-called dry extraction can be used, among other things. In the case of wet extraction, the separation of the starch portion and the protein portion takes place using an aqueous solution, with the proteins being precipitated by setting a suitable pH value and being separated from the remaining starch and fibers. The starch can then be dried again and reused. In the case of dry extraction, processing takes place via so-called classifier grinding, in which the legume type is ground very finely and then separated into a fraction containing starch or a fraction containing protein using a classifying sieve. An increasing difficulty in the processing of legumes and other fruits to produce proteins is the relatively high starch content that remains after extraction of the protein content. Although this starch content is currently used in various other processes, the demand for starch or carbohydrates for agriculture, cosmetics and animal feed production is covered. As a result, with the expected increase in the processing of legumes, additional starch will be produced for which there is currently no market, so that the already low starch prices may fall further. This means there is a risk that the processing of legumes will become economically unprofitable. Accordingly, there is a need to further process the by-products, in particular starch-containing by-products, in order to increase the total yield in the processing of legumes in the value-added chain.

SUMMARY OF THE INVENTION

This need is taken into account with the subject matter of the independent patent claims. Refinements and further aspects are the subject of the dependent claims.

The inventors have recognized that the starch-rich fraction, as a side-stream product in the dry extraction of legumes, has a not inconsiderable protein content in addition to the starch content. When this portion is further processed, in particular when the starch is processed, either the protein portion remains or is also consumed, depending on the application. According to the proposed principle, a method for processing starch is now to be created in which this protein portion is still used, so that the result is an intermediate product suitable for further processing, which on the one hand has a processed starch portion and on the other hand has not yet been processed Has protein content from the legumes. For this purpose, the inventors propose a method for producing a hydrolyzate with an increased protein content and for processing a starch hydrolyzate. In this case, at least one legume type is provided first, which is then ground via a sifter grinding process and separated into a first fraction and a second fraction. The first fraction has a higher protein content than the second fraction and is referred to as the protein-rich fraction. The second fraction, which has a lower protein content, has a higher starch content and is also referred to as the high-starch fraction.

According to the proposed principle, the starch contained in the legume type provided is represented with at least 40% by weight, but in particular at least 50% by weight, in the starchy fraction. In addition, the second fraction can also include fiber components and other coarser residues from the sifter grinding process. The second starchy fraction, which also has a protein content in the range of 5 to 30% by weight, is now hydrolyzed to produce a starch hydrolyzate. In this way, a starch hydrolyzate is created which has a still unprocessed protein content which results as a residue from the sifter grinding process of the at least one type of legume.

This is based on the knowledge that in a sifting process the protein-containing fraction, i. H. the first fraction has a significantly smaller grain size than the second fraction containing starch. Thus, components that exceed a certain particle size remain in the starchy fraction.

This fraction can also contain fats or other components of the legume species.

The starch hydrolyzate from the starch-rich fraction can now be further processed in various ways using microorganisms. The term microorganisms should be broadly defined here and includes all unicellular, but also few-celled living beings. In addition to bacteria, microorganisms also include yeasts, as well as fungi, fungal mycelia, algae and protozoa. The various microorganisms include the respective wild types, but also types modified genetically or by other methods.

In general, the starchy fraction and the carbohydrates contained therein are fermented to subsequently produce the desired target substance or substances. Depending on the desired target product, such a fermentation can take place both anaerobically and aerobically. In addition to the production of proteins, this includes components of proteins in the form of biomass (baker's yeast, vitamins and amino acids such as lysine, methionine and threonine or oils and fats), as well as the production of organic acids, in particular lactic acid, succinic acid, itaconic acid or acetic acid, just to name a few. Alcohols can also be produced, as can diols, in particular propanediol and butanediol. In addition, medicinal starting materials and/or products can also be manufactured, such as insulin, hyaluronic acid, streptokinase and a large number of antibiotics (e.g. penicillin).

In addition to the examples mentioned above, the starch hydrolyzate with the additional substances also forms starting materials for biodegradable plastics in some aspects. Finally, it makes sense to use the hydrolyzate for the production of proteins via fermentation with fungal mycelium in the food sector.

The non-sugar components still present in the starchy fraction, such as the remaining vegetable proteins, but also minerals, oils and fats, can be metabolized by the microorganisms or remain in the end product. Of course, the protein-containing components can also be removed before processing, but the use of the non-sugar-containing components has the advantage that they do not have to be added during fermentation, or only partially. This reduces the costs of producing higher-value substances from the hydrolyzate. In the following, both the further processing by means of a fungal mycelium and the fermentation with microorganisms for the production of lactic acid are explained in more detail. It goes without saying here that the end substances in these two concrete examples, namely a protein mixture or lactic acid, can be replaced by the end products mentioned above. Depending on the desired end product, parameters have to be adjusted, but the starting material, namely the hydrolyzate produced here from a fraction obtained from a sifter grinding process, containing starch but still containing a protein mixture, is always the same. In this respect, the intermediate product produced by classifier grinding and subsequent hydrolysis can serve as a starting material for a large number of other industrially valuable products.

According to some aspects of the proposed principle, the starch hydrolyzate obtained in this way can be cultivated using a fungal mycelium from the department of pillar fungi, sac fungi and/or Fusarium species with the starch hydrolyzate and an additional nitrogen source. An additional nitrogen source is expedient since in this case the fungal mycelium receives the nitrogen it needs for growth from the additional nitrogen source and does not have to fall back on the protein components still present in the hydrolyzate for this purpose. After cultivation, the result is dried and ground to create a mushroom protein mixture. Alternatively, it can also be further processed directly without additional drying. In addition to a fungal protein component, the mixture of fungal proteins also includes the remaining components of proteins from the legume species. With the method proposed in this way, the processing of legume protein can be scaled up so that a protein mixture can also be obtained from the starchy part of the legume type in the end result.

By using classifier grinding and a dry extraction process, the processing costs are significantly reduced compared to a wet extraction process. At the same time will by hydrolyzing the coarse second fraction and subsequent cultivation, for example with a microorganism, the remaining protein portion present in the second fraction can be used in a cost-effective and very efficient manner. With the proposed method, a protein mixture from a type of legume with a very high specific weight can be produced in a cost-effective manner. The two parts produced in this way are, on the one hand, a protein mixture with a high proportion of legume protein and, on the other hand, a second end product which, depending on further processing, can still have a residual proportion of legume protein.

In a further development of the proposed method, the first fraction can be further processed to produce a protein isolate with a legume protein content in the range from 80% to 97% by weight and in particular in the range from 85% to 95% by weight will. For this purpose, the first fraction can be subjected to a wet extraction process so that remaining smaller starch particles and other substances are removed from the mixture during the wet extraction process and the protein content is thus enriched.

In one aspect, the hydrolyzing step comprises additional filtering, in particular membrane filtering and/or precipitating the second fraction. As a result, coarser fibers and other fiber-containing components are removed from this fraction. This can usefully assist in the production of a protein isolate or concentrate having a very high protein content. Some other aspects deal with the possibility of using the different sizes of the resulting sugar and the other proteins and fats present from the starchy fraction after hydrolysis and saccharification. To this end, some aspects provide for separating protein components and/or fat components from the hydrolyzate in order to obtain a highly enriched protein-containing and/or fat-containing fraction. The remaining sugar mass can be used for fermentation. In addition to various filter processes, mechanical processes such as decantation, centrifugation or other mechanical processes can also be used for separation.

In another aspect, the method includes dehulling the legumes prior to the classifying step. In addition, the second fraction can also be additionally screened before the hydrolyzing step, so that residues with a particle size of greater than 100 gm, in particular greater than 60 gm to 70 gm, are removed from the second fraction. This ensures that, above all, only starch components and remaining protein components as well as fats and minerals remain in the starchy fraction, but no more fiber components.

The second fraction containing starch, which is hydrolyzed, also includes a fat portion in addition to a remaining protein portion. This is originally part of the legume species and in some aspects may be more than 0.5% by weight, particularly ranging from 1% to 6% by weight. It should be mentioned in this context that defatting can be carried out in upstream processing steps or as part of the sifter grinding process, so that the fat components contained in the first or second fraction are shifted or adjusted both in terms of their quantity and their composition can become. In some aspects, the fat present in the legume species is primarily ground into the first fraction and hence the proteinaceous fraction. In other aspects, the proportion of fat in the starchy fraction is increased by appropriate measures. In some aspects, the fats present in the legume species are not evenly broken down, but the distribution of the different fatty acids differs depending on the fraction.

Some aspects deal with the composition of the starchy fraction. So do experiments on several examples shown that the starchy fraction comprises in the range of 50% to 70% by weight of the total mass, and in particular 55% to 65% by weight. The starchy fraction can also be in the range from 60% to 67% by weight, in the range from 55% to 63% by weight or even in the range from 57% to 64% by weight. However, as mentioned, proteins and fats are still included. Protein contents in some aspects range from 10% to 35% by weight, but more particularly around 20% to 25% by weight, in various starchy fractions of legumes obtained by this method before hydrolyzing - % by weight of the total mass. Also, in some examples, the amount of legume protein ranges from 22% to 27%, or 18% to 23% by weight. Although there is also a concentration of 12% by weight to 20% by weight, these require particularly fine or multiple sifting, depending on the application.

Overall, the proportion of protein in the starchy fraction is greater than 15% by weight and in particular greater than 20% by weight and in particular greater than 22% by weight or greater than 24% by weight but less than 30% by weight. %. In some examples, the amount of starch and proteins was approximately 76% to 90% by weight, in particular the amount is between 79% and 85% by weight, with the remainder being water, fats and ash exists. The fat content is essentially between 0.8% by weight and 1.6% by weight, with values between 1% by weight and 1.4% by weight often occurring. In some examples, however, values greater than 1.5% by weight or greater than 2.25% by weight are also possible. In some aspects, the fat content can be in the range from 0.5% by weight to 5.0% by weight, but in particular between 1.0% by weight and 4.5% by weight or also between 1.5% by weight and 4% by weight or also between 1.0% by weight and 3.5% by weight. Ash, ie minerals and residual components in some aspects range from 1.0% to 8.0% by weight and more preferably between 1.5% and 6.5% by weight. In other aspects, the ash is between 2.0% and 3.9% by weight. In some examples, the proportion of ash is greater than 1.5% by weight, or greater than 2.0% by weight, or greater than 2.5% by weight, or greater than 3.0% by weight, or greater than 3, 5% by weight or greater than 4.0% by weight or greater than 4.5% by weight but still less than 8.0% by weight. It turned out that individual proportions of starch, proteins and fats as well as ash were within the specified ranges but without any specific correlation between them.

In other words, even if the type of legume used is the same, for example broad beans, but the farmland on which the legume has grown and/or from which the legume is harvested is different, there appear to be slight differences in the proportions even with otherwise the same sifter grinding. Conversely, it turned out that a slightly different classifier grinding leads to a different composition. For example, longer sifting and separation with smaller grain sizes seems to lead to a higher starch concentration at the expense of the amount of protein.

Of course, different types of legumes show different proportions in the respective components, but most are characterizable by a combination of the given ranges. In this respect, any combination of the specified ranges, sub-ranges or even individual values from them can be combined with one another without this generally being detrimental to the subsequent process. On the contrary, depending on later use, a larger proportion of fat or protein can be useful in order to increase the biological value of the classified basic substance but also of the hydrolyzate. Some other aspects of the process deal with the step of hydrolyzing or, in general, converting the starch portion of the starchy fraction into a sugar mixture. The hydrolyzing step can in particular be carried out enzymatically, using an enzyme from a group consisting of the enzymes mentioned further below.

An alternative to this is hydrolysis with an acid, in which case the acid is neutralized, in particular with a basic nitrogen compound, after the hydrolysis has ended. In this aspect, an ammonium-containing salt is formed, which can also serve as a nutrient for later cultivation with a microorganism. In an alternative aspect, the mixture is neutralized and the pH value is then shifted to the basic range with a basic nitrogen compound, which is a nitrogen source for later processing, for example for cultivation with a microorganism, in particular a fungal mycelium, or for forms a submerged fermentation.

The hydrolyzate obtained in this way includes not only the various sugars, which can be adjusted either by means of acid or enzymatically, depending on the hydrolysis, and also the remaining protein content in the range from 5% by weight to 35% by weight. As described above, this portion can be separated mechanically, i.e. by filtering, decanting or similar, so that an additional side stream of highly enriched protein is formed.

The hydrolyzate often includes a sugar mixture of different sugars, such as glucose, fructose, maltose, sucrose and other oligo- and polysaccharides in different proportions by weight. The production of the individual types of sugar as well as their weight percentage is adjusted by using the corresponding enzymes or via the process parameters. In one aspect, the various sugars are selected in such a way that they are particularly well suited for subsequent cultivation with the microorganisms mentioned above. In some aspects, an amylase is used which works primarily at lower temperatures. This has the advantage that the temperature-dependent components identified with advantage above, in particular vitamins, for example but not limited to the B complex, folic acid, and/or proteins from the starting material are largely retained and do not denature or decompose. Such a method is therefore particularly useful for the mixtures from the sifter grinding process according to the principle proposed here.

As a result, the process speed is accelerated, particularly in a downstream cultivation process with microorganisms.

The type of legume used can be a single legume species, but also a mixture of these. In particular, soybeans, peas, green or kidney beans, broad beans, chickpeas, peanuts, lentils, lupine and combinations thereof come into consideration as possible types of legumes.

A further aspect relates to a starch hydrolyzate which has a sugar content of at least 40% by weight, but in particular at least 50% by weight and in particular greater than 60% by weight. The sugar content includes at least one of the following sugars, namely glucose, fructose, maltose and sucrose, where this sugar content is represented with a proportion of at least 10% by weight. According to the proposed principle, the starch hydrolyzate also includes a legume protein mixture, in particular from peas or field beans with a proportion of less than 30% by weight.

In some aspects, glucose is predominantly present, ranging from 60% to 96% by weight of the sugars present in some aspects. In some aspects, the glucose can also be up to 98% of the amount of sugar. In particular, glucose and other monosaccharides account for more than 80% by weight of the total sugar content in some aspects. In addition, you can also Hydrolyzate still oligosaccharides or components thereof be present the remains of the sifting process and have not been fully implemented or not. In one aspect, the legume protein blend may range from 5% to 30% by weight of the hydrolyzate. In the case of enzymatic saccharification, the protein content is in the ranges already mentioned in the base material. In some aspects, it can in particular be around 20% by weight to 25% by weight of the total mass. After hydrolysis, the proportion of proteins can be greater than 15% by weight and in particular greater than 20% by weight and in particular greater than 22% by weight or greater than 24% by weight but less than 30% by weight of the total mass . In some aspects, the level after hydrolysis may be slightly higher than before.

In some examples, the level of proteins and/or amino acids is slightly higher than the levels originally present in the base. The reason for this is the enzymatic saccharification, which breaks down other proteins in some of the other residual components, so that these contribute to the total amount of protein in the hydrolyzate.

The protein content of a hydrolyzate is therefore in the range from 10% by weight to 35% by weight, but in particular around 15% by weight to 25% by weight of the total mass. Likewise, in some examples the amount of protein is in the range of 18% to 23% by weight, or 21% to 27% by weight, or even between 7.5% and 20% by weight -%. In some aspects, the protein or amino acid content is from 0.10% to 0.65% by weight higher than the corresponding value of the basic substance.

The fat content in the hydrolyzate is essentially between 0.8% by weight and 1.6% by weight, with values between 1% by weight and 1.4% by weight usually occurring. However, some examples also contain values greater than 1.5% by weight or else greater than 2.25% by weight. Thus, in some aspects of fat part in the range of 0.5% by weight to 5.0% by weight, but in particular between 1.0% by weight and 4.5% by weight or between 1.5% by weight and 4% by weight or can also be between 1.0% and 3.5% by weight.

The individual fatty acids or fat components and their amount depend on the type of legume, which also contributes to the protein mixture. It was also surprisingly found that the proportion of monounsaturated and polyunsaturated fatty acids is in the range of more than 70% by weight of the total amount of fat present, and often even more than 80% by weight of the total amount of fat, with the proportion of polyunsaturated fat acids predominates and, taken by itself, already accounts for more than 55% of the total fat content in the starch hydrolyzate. The proportion of saturated fatty acids, on the other hand, is lower and is less than or about the amount of monounsaturated fatty acids.

The inventors have recognized that a starch hydrolyzate produced according to the method presented above also has a relatively high proportion of B vitamins in the hydrolyzate due to the proportions of B vitamins present in the original type of legume. In one aspect, a proportion of B vitamins of more than 0.002% by weight in the starch hydrolyzate is therefore specified.

Surprisingly, it turned out that the vitamin B content does not decrease as a result of the hydrolysis either. The complex is therefore also in the starch hydrolyzate and can therefore be actively used for further processing of the hydrolyzate. This can be useful in particular when the vitamin B complexes are growth factors from microbiological components or fungi to which the starch hydrolyzate is added.

In some aspects, the amount of B vitamins present is approximately 1.5 mg to 6 mg per 100 g total mass. In other aspects, the proportion of vitamin B complexes can be between 1.8 mg and 5.6 mg or between 2.0 and 5.1 mg per 100 g total mass be. In other aspects, the proportion of vitamin B complexes is more than 2.2 mg per 100 g total mass and can be, for example, between 2.5 mg and 4.7 mg or else between 2.8 mg and 4.2 mg per 100 g total mass . A large proportion of over 50% can be accounted for by vitamin B3. Possible components of the vitamin B complex in the starch hydrolyzate are thiamine, niacin, pantothenic acid and pyridoxine, pyridoxal and pyridoxamine.

In addition, it was found that various amino acids are also present as part of the proteins in the hydrolyzate. Besides aspartic acid in the range of 2% to 3.5% by weight, in particular between 2.2% to 3.3% by weight and in particular between 2.5% to 3.0% by weight this also glutamic acid in the range from 3% to 5% by weight or between 3.5% to 4.3% by weight or also in the range from 3.6% to 4.4% by weight and Arginine in the range of 1.6% to 2.6% by weight and more preferably between 1.9 and 2.2% by weight. Overall, in some aspects, the above, as well as lysine and valine, may account for more than 1% by weight. In further aspects, the amino acids proline and glycine and at least one of isoleucine, serine, alanine and phenylalanine are in the range 0.8% to 1.2% by weight and in particular between 0.9% and 1.1% by weight -% Before. In contrast, the proportion of threonine and tyrosine as well as histidine in field beans is less than 1% by weight and often less than 0.85% by weight. The proportions of the amino acids taurine, hydroxyproline, hydroxylysine and g-aminobutyric acid, on the other hand, are less than 0.2% by weight or even less than 0.1% by weight.

In addition, a starch hydrolyzate produced using the method can also include other components or roughage and, generally speaking, non-protein-containing components with a specific grain size from the previous sifter grinding process. In some aspects, the non-proteinaceous fractions exhibit a grain size in the range of 30 pm to 120 pm with a maximum in the range of 40 pm to 100 pm. Another aspect deals with the further use of the starch hydrolyzate, either with the remaining protein or after it has been separated. In some aspects, the hydrolyzate is fermented. For this purpose, the starch hydrolyzate can be used, for example, as a nutrient for bacteria, yeasts, algae and/or fungi. Examples of fermentation would be: alcohols such as bioethanol, or organic acids, citric acid and acetic acid. The hydrolyzate can be fermented with fungi to form amino acids or proteins. In some aspects, the starch hydrolyzate is added to yeast.

An exemplary further processing of the hydrolyzate mentioned above would be the production of lactate, such as L-lactate, but also enantiomerically pure D-lactate, since the latter can be further processed into biodegradable plastics, so-called polyactides. In fact, the demand for lactic acid has been growing for a number of years, so this is a possible source for further processing of the hydrolyzate. To produce lactic acid, it is possible to use lactic acid bacteria, but also fungi or algae. Some representatives of the genera Lactobacillus, Leuconostoc, Pediococcus, Carnobacterium, Lactococcus, Streptococcus, Enterococcus, Vagococcus, Aerococcus, Alloiococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, and Weissella are particularly suitable because of their high lactate production and low formation of by-products. Depending on the strain, they are able to produce L- or D-lactate in high enantiomeric excess.

Fungi of the genus Rhizopus, in particular Rhizopus oryzae, are suitable for the production of L-lactate with high enantiomeric purity. These fungi also thrive on fewer nutrients and lower pH levels.

Depending on the strain, lactic acid bacteria require certain amino acids and vitamins. The use of a little purified hydrolyzate, ie with a residual protein content that is still high, has therefore proven to be advantageous because the further supply of nutrients can be reduced and so the costs for the production of lactic acid decrease. Such a mixture with a high proportion of protein can also be referred to as a protein hydrolyzate, ie as a complex mixture of peptides of different chain lengths and free amino acids. The latter can already be present in the mixture after classifying, but can also be produced from the proteins present by suitable measures, for example by adding proteases.

A possible further use and thus cost reduction also applies in a similar way to trace elements left over from the sifting and hydrolysis process, which have a growth-promoting effect depending on the strain used. Thus, in some aspects, lactic acid bacteria of at least one of the above strains are mixed with the hydrolyzate in an aqueous solution. The pH value and temperature of the solution can be adapted to the needs of the strain used. In some aspects, these bacteria are at least one of the species from Sporolactobacillus laevolacticus, Sporolactobacillus inulinus, Sporolactobacillus putidus, Lactobacillus lactis, Lactobacillus delbrueckii and its subtypes, Lactobacillus coryniformis and its subtypes and Leuconostoc mesenteroides. Different species can also be combined, for example to take advantage of the fact that some species require different amino acids or can synthesize certain amino acids required by other species.

In some aspects, additional amino acids are added, especially when the proteins and amino acids left in the starchy fraction are insufficient for biosynthesis and lactate production is thereby inhibited. In other aspects, the proteins present are broken down prior to feeding the bacteria, thus increasing the amount of free amino acids in the hydrolyzate. In this respect, a protein and starch hydrolyzate is finally provided in this context and used for the production of lactic acid. Such a protein and starch hydrolyzate can also be used for the other uses and refinements of the starchy products described here Fraction are used, ie for fungal protein production described below or for the production of alcohols and similar chem. The proteins from the starch-rich fraction can be broken down enzymatically during the hydrolysis, but also after or beforehand.

Another aspect deals with a mushroom mycelia protein mixture, which has a first protein component from a fungus from the division of pillar fungi or ascomycetes, and a second protein component. The second protein fraction is such that a lysine fraction or an arginine fraction in the entire mushroom mycelium is increased compared to the lysine fraction or the arginine fraction in the first protein fraction. In other words, the second protein portion includes a lysine portion or arginine portion that complements the portions in the first protein portion. Thus, in some aspects, the second protein fraction is at least partially formed from the protein fraction that remains in the starch-rich fraction during the sifter grinding process according to the proposed principle, which in turn serves as the basis for the production of the hydrolyzate used for mushroom mycelium formation.

In this way, a mushroom mycelium or a mushroom protein mixture is created which increases the naturally low proportions of lysine and arginine in a pure mushroom protein mixture.

In one aspect, this second protein component comprises a legume protein, in particular a pea protein, a field bean protein or a combination thereof.

BRIEF DESCRIPTION OF THE DRAWING

Further aspects and embodiments according to the proposed principle will become apparent with reference to the various embodiments and examples which are described in detail in connection with the accompanying drawings. FIG. 1 shows a first exemplary embodiment of a method for producing a protein isolate as part of the processing of legumes;

FIG. 2 shows an example of a process flow for a dry insulation process according to some aspects of the proposed principle;

FIG. 3 shows an exemplary embodiment of a method according to the proposed principle;

FIG. 4 shows a further exemplary embodiment of a method for producing a mushroom mycelia protein or a fermentation for producing lactic acid according to some aspects of the proposed principle;

FIG. 5 shows a distribution of the grain size of a dry insulation process with classifier grinding for separating the two fractions according to some aspects of the proposed principle.

DETAILED DESCRIPTION

The following embodiments and examples show various aspects and their combinations according to the proposed principle. It goes without saying that the individual aspects and features of the embodiments and examples shown in the figures can be easily combined with one another without the principle according to the invention being impaired thereby. Some aspects are specified in areas. It should be noted that minor deviations from these can occur in practice, but without contradicting the inventive idea.

For the purpose of this application, the term “plant protein” includes a plant protein mixture. Such a plant protein mixture is obtained from a plant species in the manufacturing process. This can be, for example, field beans or peas or another legume. Such legumes have a protein content, starch, as well as other components such as fibers, minerals, fats, vitamins and others. Various methods are used for processing and in particular for the extraction or separation of the protein and starch components, which are explained in more detail below. As a result, however, one obtains plant protein isolate and plant protein concentrates, which each describe plant protein mixtures that are present in different concentrations. The other components of an isolate or concentrate can come from the range of fats, sugars including starch, cellulose, fibers and water. The concentration of the protein mixture in the respective isolate or concentrate not only depends on the type of processing, but also on the process steps within each process, so that there are a large number of mixtures with different concentrations and residual components.

A vegetable protein isolate is, for example, a mixture of a vegetable protein in which the concentration of the protein mixture is in the range above 83% by weight, for example in the range from 87% to 97% by weight. In the case of a protein concentrate, the proportion by weight is in the range below 80%, for example in the range from 40% to 75% to approx. 80%.

Unless otherwise stated, a "plant protein" includes a plant protein mixture from the respective plant, otherwise it is referred to as a "single plant protein".

Correspondingly, a "pea protein" or a pea-based plant protein is a protein mixture which essentially comprises pea, pea components from the pea plant and has been processed. Accordingly, a legume protein is a protein which was obtained from legumes Broad bean protein such a mixture based on broad beans. FIG. 1 shows a conventional wet extraction process with an overview of its essential process steps. To put it simply, a type of legume is separated into its main components, namely a protein-rich fraction and a starch-rich fraction, so that these can be processed separately. The legume type has a protein content essentially in the range of 25% by weight. The remaining 75% by weight is made up of starch, fat, fiber and roughage, minerals, vitamins and other substances. The legume type also includes a not inconsiderable proportion of water.

In a first step S1, the type of legume is separated from its shell in a suitable mill and the two components are separated from one another. This means that the actual legume is present as such without its shell. In a second step S2, the type of legume is ground and dissolved in water. This creates a liquid interspersed with proteins, starch and sugar as well as other substances, with the proteins being precipitated in step S3 by adding various chemicals to shift the pH value. These settle in the lower area of the solution due to the chemicals that are added. Through various extraction and separation processes, the fraction is enriched with proteins and separated from the rest of the solution. The two fractions are then further processed essentially separately, with chemical neutralization in the protein-rich fraction first taking place in step S4. The protein-rich fraction contained in this way is dewatered and dried in several steps using various processes.

The second fraction, which mainly contains starch, is further processed in different ways in step S5. In addition to a possible filtering to separate fibers and other substances, the starchy fraction can also be washed again, dewatered and then dried. The wet extraction process shown here allows the protein components of the legume to be almost completely separated from the rest Separate components and enrich them in very high concentrations. In this way, in step S6, a protein isolate with a very high concentration of pure legume protein is produced. Depending on the effort involved in processing, the starchy fraction only comprises a residual protein content in the range of a few percent by weight of the entire second fraction.

However, the process presented here is expensive, especially for the production of protein isolates with very high concentrations of a protein mixture, both in terms of investment and energy consumption due to the various extraction and drying processes. It turned out that due to the high proportion of starch, this process is only profitable under certain conditions. The reason for this is the very low market price for the starch obtained, since starch also occurs in cereals and other products as the main or side stream and the quantity available on the market sometimes exceeds demand or the market appears to be saturated in general. The starch must therefore be processed further.

A simplified wet extraction process with fewer complex extraction steps reduces costs considerably, but results in a starchy fraction with a higher protein content. The proteinaceous fraction is thus less concentrated and in turn generates lower revenues, which partially offsets the benefit from the reduced costs. The inventors now propose further processing of a starchy fraction with a higher protein content using the concept according to the invention described below, so that overall a very good cost-benefit ratio is nevertheless achieved.

A method that differs from the wet extraction process is shown in FIG. 2 in the form of a dry extraction process or a so-called protein shift. This forms part of the method according to the proposed principle. In this step S10, a type of legume, for example peas, field beans, chickpeas or others, is provided and in a subsequent step Process similar to the wet extraction process stripped of their shells.

After removing the shell, the legume is subjected to a fine grinding process in step Sil. This process grinds the legume much finer than is the case with the usual grinding process during wet extraction. The pulses ground up in this way are then fed to a classifier separation in step S12, which leads to a so-called protein shift. This takes advantage of the fact that the different components of the legume are distributed in terms of their grain size as a result of the previous fine grinding process. In detail, protein components show a slightly smaller grain size than the corresponding starchy components or the starch itself. Fats, minerals and the other elements are divided between the two fractions, whereby these can easily be shifted in one direction or the other through various process parameters .

This aspect is illustrated in FIG. 5 using the diagram there, which shows the two main fractions with their respective particle size distribution. The first protein-containing fraction has a particle size distribution in the range of essentially less than 10 μm and is represented by the curve K1. In contrast, the starchy fraction represented by curve K2 has a grain size distribution whose maximum is in the range from 50 μm to 100 μm and thus clearly exceeds the average grain size of the protein-containing fraction. The two fractions are separated from one another by the classifier separation in step S12 downstream of the process in step Sil of FIG. The separation takes place, for example, along a predefined grain size and is illustrated in FIG. 5 by the dashed line, for example in the range of 20 μm.

Constituents that are smaller than 20 mpi are thus included in the protein-containing fraction, the total proportion of which is in the range of 25 weight! depends on the total amount. The protein content is 55% to 60% by weight within this proteinaceous fraction. Components that have a particle size of more than 20 μm form the starchy fraction, with smaller amounts of protein and fibers and other things also being added here, since these also have a larger particle size. The remainder of protein is in the range of 10% to 15% by weight based on the amount of this fraction. This is illustrated in FIG. 4 by the two curves K1 and K2. The area of the curve K1 with a grain size greater than 20 μm is clearly smaller than the other area, but still falls into the starch-containing fraction and is thus lost to the protein-containing fraction. Fibers and other parts have a significantly larger grain size. Only a small part of starch with very small grain sizes remains in the protein-containing fraction.

In contrast to the wet extraction process, the dry extraction process in FIG. 2 does not contain a protein isolate with a protein concentration percentage of more than 75% by weight, but only a concentrate in the protein-containing fraction with approx. 50% by weight to 65% by weight of protein. The protein content in the fraction containing starch and the fraction containing protein can be slightly shifted through appropriate grinding in steps Sil and sifting with a previously defined grain size, but the result is that the protein content is somewhat lower compared to the wet extraction process. However, the advantages of the dry extraction process are significantly lower investments and operating costs, which compensates for the somewhat poorer yield compared to the wet extraction process. In addition, the starchy fraction can be further refined with the concept proposed by the inventors and thus the value of the starchy fraction can be significantly increased.

In this context, as already mentioned, starch is now an essential part of production when processing cereals and legumes, so that the value of starch or carbohydrates from starch is relatively low. this will Although somewhat offset by the dry extraction process used and its lower operating costs, the inventors have set themselves the goal of further processing the starchy fraction in a suitable manner both in the wet extraction process and in the dry extraction process and increasing its value again through the downstream process steps.

In this regard, FIG. 3 shows an exemplary embodiment of the proposed method for producing a starch hydrolyzate. In this case, a type of legume is provided in step S20. This includes, for example, peas, field beans, lentils, green beans, chickpeas, peanuts, lupins, soybeans or combinations thereof. In step S22, these are first freed from the shell, ground up and then secured.

As already explained in the previous exemplary embodiment of FIG. 2, this results in a protein-containing fraction with a protein content in the range from 50% by weight to 65% by weight, as well as a starchy fraction with a remaining protein content in the range of 15% by weight measured on the starchy fraction. The starchy fraction is used in step S23' as a starting material for further processing to produce a starch hydrolyzate. In a first step S23, the starchy fraction is sieved and thus freed from the coarser components over a certain grain size, e.g. over 100 μm grain size. These are primarily components such as fibers and roughage, i.e. the components of the fraction that do not contain starch or protein. The mixture screened in this way thus has a proportion of starch in the range of at least 40% by weight, but in particular at least 50% by weight to 65% by weight.

The following table compares, by way of example, the starting material of a starchy fraction of a legume, which is used as the starting point for hydrolysis according to the proposed method, with a starch isolate from another legume. Since several series of tests with several sifting processes were carried out, either the respective averages are given or Ranges, especially in the amino acid values. The ranges are also included earlier in this disclosure.

Due to the sifting process, some of the legume proteins remain in the starchy fraction, which is indicated by the amino acid spectrum that is included. In addition, it was found that the subsequent step S4, in particular an enzymatic hydrolysis, does not significantly change the amino acid spectrum or the fat spectrum. This is advantageous because on the one hand the existing amino acids can be used as nutrients, on the other hand the vitamin B complex can also serve as a growth factor for fungi or bacteria. Overall, the hydrolyzed product can be used as a raw material for further processing and the addition of other substances can be reduced.

In step S24, the second fraction is now hydrolyzed to produce a starch hydrolyzate. Various processes can be used for this. For example, step S24 of hydrolyzing is carried out enzymatically. Various sugar-producing enzymes from the group of amylases, such as alpha- and beta-amylase, maltase, dextrinase, sucrase, glycosidase, glucoamylase or pullulanase, can be used for this purpose. The enzymes used allow the various sugars obtained from the starch to be adjusted according to needs. The enzymes described here can be used individually, but also in combination. It is also possible to add the enzymes at different times and at different temperatures and pH parameters in order to obtain a mixture of different sugars in the starch hydrolyzate. In a practical step, an amylase is used which has its enzymatic maximum at relatively low temperatures. The use of such enzymes at low temperatures has the advantage that they do not affect any temperature-unstable vitamins that may be present, so that these are still present after hydrolysis.

After completion of the hydrolyzing in step S24, the enzymes are removed from the starch hydrolyzate as needed in step S30 TI or by adding chemicals, such as acids or other inactivated. Inactivation can also take place via a corresponding change in temperature, whereby it should be ensured here that this also denatures the residual protein content or the vitamins, if necessary. In the case of inactivation by acid, the added acid can be neutralized again after inactivation by ammonia or other basic compounds. This has the advantage that the starch hydrolyzate thus formed contains an additional source of nitrogen, which is useful for further processing steps.

The starch hydrolyzate obtained in this way now allows further processing into various sugars or else fermentation or further processing into proteins with the aid of a microorganism, in particular a fungal mycelium.

In this regard, FIG. 4 shows an embodiment of such a method, in which the starchy fraction forms the starting product in step S40 as a result of the proposed dry extraction process or downstream wet extraction process. In step S41, enzymatic saccharification takes place using one or more suitable enzymes. These can then be inactivated by acid and the acid can be neutralized again after an optional filter process in step S42.

The optional filter process, for example with a membrane filter, also retains the proteins and possibly also fats in addition to other fibers and thus separates them from the remaining sugar produced. The protein fractions form a further advantageous side stream, since the proteins and/or fats still remaining in the starchy fraction can be almost completely separated off by membrane filtration or another suitable measure. The side stream generated in this way is of high concentration and forms, for example, a protein isolate with a protein content of greater than 40% by weight, but optionally also greater than 60% by weight or 80% by weight. Due to this multiple structure, almost the entire protein can be used with advantage extracted from the legume and used as a concentrate or isolate.

In one embodiment, the starch hydrolyzate formed in S43 forms the starting product for cultivating with a fungal mycelium and producing a fungal and legume protein mixture. For this purpose, an additional nitrogen source is first added in step S44. This can take place, for example, in the form of ammonium, in particular in the form of ammonium sulfate, ammonia or nitrates. A neutralization of the acidic environment in steps S41 or S42 by means of a nitrogen-containing and basic component is also possible here.

The additional source of nitrogen serves as a source for some microorganisms, such as fungi, to form the fungal mycelium protein. If no filtering takes place, the fungus can also fall back on the nitrogen from the legume protein that is already present, so that the addition of a nitrogen source can be reduced or even omitted entirely. In step S45, after the addition of a suitable fungal mycelium, in particular from the department of pillar fungi and/or sac fungi, fungal protein is formed.

After the cultivation process is complete, it is dried and ground to produce a mushroom protein mixture. Alternatively, the mushroom protein mixture can simply be pressed and then refrigerated. There are various options for further processing. In this way, the product obtained in S46 forms a mixture of the remaining legume protein of the original starchy fraction and the fungal protein or a pure fungal protein, depending on whether protein filtering and separation took place in step S42.

It was recognized that the high proportion of B vitamins in the starchy fraction is essentially retained through processing using starch hydrolyzate and in the later cultivation, so that the mushroom and legume protein mixture produced additionally has the corresponding proportion of B vitamins. In addition, due to the presence of minerals from the original starchy fraction, this mixture is particularly nutritious and suitable for processing into vegan foods. Mushrooms have different essential amino acids. By using the protein portion present after the hydrolysis, fungi can be used which require the amino acids occurring in the legume protein used, such as glutamine and aspartic acid, as essential amino acids. Conversely, by adding the previously separated protein portion after the production or also during the production of the fungal protein mixture, the proportions of individual amino acids can be increased above the proportions present in the original fungal protein mixture.

Furthermore, it was recognized that the protein mixture from mushroom mycelia from the department of pillar fungi, ascomycetes or also the Fisarium species has a lysine content or arginine content, which is increased by the use of the legume protein. The starchy fraction from a dry extraction process, in which an additional legume protein is present in the range of 5% to 35% by weight, increases the lysine content or the arginine content in the final mixture in S46 compared to the lysine or arginine content in the first protein fraction , i.e. H. in the mushroom protein mixture. A balanced mixture of different essential amino acids and thus an improved biological value can be achieved by a suitable choice of legumes and selection in the formation of the starchy fraction.

Such a mushroom protein mixture is thus characterized in some aspects by the fact that the protein composition and also the proportions of the amino acids can be partly attributed to the production with the proposed sifter milling process. Referring back again to FIG. 4, in a further exemplary embodiment there is also the possibility of a fermentation in order to obtain end products other than proteins. This further processing can use the hydrolyzate formed above as the starting material, with additional nutrients or other growth-promoting components being added as required if they are not present in the hydrolyzate or are not present in sufficient quantities.

It should be pointed out that in some applications after the hydrolysis, the protein portion left over from the sifting process remains in the hydrolyzate and is not separated off. This makes sense when the costs for the nutrients that would otherwise have to be supplied and the costs for separating the proteins from the hydrolyzate exceed the value of the separated protein portion. Depending on how they are processed, the minerals and trace elements that are still present can have a beneficial effect in addition to proteins. Initial tests have shown that a hydrolyzate obtained from the starch-rich fraction also leads to a temporary increase in biosynthesis due to the amino acids present. The reason is that valine, leucine, isoleucine, threonine, methionine, phenylalanine and tyrosine present in the hydrolysis are mostly metabolized in lactic acid bacteria during fermentation. In addition, a strong decrease in serine, asparagine, aspartic acid, glutamic acid, histidine and tryptophan can be observed.

In step S43, the proteins present in the hydrolyzate are optionally broken down and the proportion of free amino acids is increased in this way. This is useful because, depending on the bacterium used, not all of them can break down the proteins themselves. Sporolactobacillus inulinus, for example, appears to have less or more selective peptide transport, while Lactococcus lactis can process the proteins present better through various mechanisms. For this reason, it is useful on the one hand, depending on the spectrum of amino acids or select a suitable strain of the proteins in the hydrolyzate, or split the proteins. To this end, pro teases are added in step S43. This step can also take place during hydrolysis if the required temperature ranges and/or pH values are the same in order to achieve good splitting.

The vitamins present in the hydrolyzate, especially those of the B complex, have a further positive effect on lactic acid production. A lack of thiamine (Bl), riboflavin (B2), niacin (B3) and Ca pantothenate (B5) lead to lower production, since these serve as co-factors for the synthesis of precursors to lactic acid. However, this does not apply to the same extent to pyridoxine (B6), biotin (B7) and folic acid (B9).

In step S45, the bacteria are then supplied and stimulated to produce lactic acid. For this purpose, the pH value suitable for the production of lactate is set and the lactate (e.g. Ca lactate) is converted into a poorly soluble salt by adding a Ca compound, which precipitates out during the synthesis. Calcium carbonate or calcium hydroxide is used here as a possible compound, which also makes pH regulation possible. The formed Ca lactate is difficult to dissolve and thus precipitates.

Since the biological production of lactate is essentially an equilibrium reaction, it is continuously removed through the conversion to Ca-lactate, which prevents product or pH inhibition. The Ca lactate can be flushed out in step S46 and separated from the mixture. After filtration and separation of the lactic acid, it is processed and is then available for further processing.

Various aspects of processes for generating lactic acid are given below.

1. A process for producing lactic acid, comprising the steps of: Providing a starch hydrolyzate and/or a protein hydrolyzate, in particular from a starch-rich fraction obtained by a sifter grinding process, comprising: a sugar content of at least 40% by weight, in particular at least 50% by weight and in particular greater than 60% by weight, and a legume protein mixture in particular from field beans or peas with a proportion of more than 5% by weight and less than 35% by weight, in particular with a proportion of more than 10% by weight and less than 30% by weight and in particular with a proportion of between 15% by weight - % by weight and 25% by weight based on the total dry weight;

adding a lactate-producing bacterium or fungus;

separating the lactate;

Processing of the lactate to lactic acid. Method according to item 1, in which the sugar fraction comprises at least one of the following sugars in a proportion of at least 30% by weight of the sugar fraction:

glucose;

fructose;

maltose; and sucrose. A method according to any one of items 1 to 2, wherein the step of adding a lactate-producing bacterium comprises adding at least one genus of bacteria from one of the following:

Lactobacillus;

Leuconostoc;

pediococcus;

carnobacterium;

lactococcus;

streptococcus; Enterococcus;

vagococcus;

aerococcus;

alloiococcus;

oenococcus;

sporolactobacillus;

Tetragenococcus; and Weissella.

4. A method according to any one of the preceding items, wherein the step of adding a lactate-producing bacterium comprises adding at least one species of Sporolactobacillus laevolacticus;

Sporolactobacillus inulinus;

Sporolactobacillus putidus;

Lactobacillus lactis;

Lactobacillus delbrueckii or its subtypes;

Lactobacillus coryniformis or its subtypes; and Leuconostoc mesenteroides.

5. Method according to one of the preceding items, in which a combination of Sporolactobacillus inulinus and Lactococcus lactis is added as lactate-producing bacterium.

6. Method according to one of the preceding items, in which the step of providing a starch hydrolyzate and/or protein hydrolyzate comprises adding proteases which at least partially break down the protein mixture into amino acids before adding the bacterium.

7. The method according to any one of the preceding items, in which the starch hydrolyzate and / or protein hydrolyzate has a proportion of free amino acids in the range of more than 1% by weight and we niger than 20% by weight, in particular between 5% by weight and 15% by weight and in particular between 4% by weight and 10% by weight based on the dry matter. A method according to any one of the preceding items, wherein in the step of separating the lactate calcium carbonate or calcium hydroxide is added. A method according to any one of the preceding items, wherein the step of upgrading the lactate to lactic acid comprises: - optionally dissolving the separated lactate in sulfuric acid and separating the precipitated sulphate;

purification of lactic acid, in particular by activated charcoal; esterification of lactic acid; and hydrolyzing the ester.

Claims

EXPECTATIONS

1. A method for producing a starch hydrolyzate, comprising the steps of:

- Providing at least one type of legume;

- Sifter grinding the provided at least one legume type of fruit and separating it into a first fraction and a second fraction, wherein

- the first fraction has a higher protein content than the second fraction; and

- In the second fraction, optionally, a proportion of a starch contained in the provided at least one type of legume is at least 40% by weight, in particular at least 50% by weight! amounts to;

- Hydrolyzing the second fraction to produce a starch kehydrolysates, which weight a protein content in the range of 5 Ge! up to 35 weight! and especially in the range of 10 weight! up to 30 weight! having.

2. The method of claim 1, further comprising:

- Wet extraction of the first fraction to produce a protein isolate with a legume protein content in the range of 80% by weight! up to 97 weight!, and especially in the range of 85 weight! up to 95 weight!.

3. The method according to any one of claims 1 to 2, in which the hydrolyzing step comprises filtering, in particular in membrane filters and/or precipitating the hydrolyzed second fraction.

4. The method according to any one of the preceding claims, in which after the step of hydrolyzing at least one separation of the protein portion and/or fat portion still present is carried out by at least one of the following steps:

- Filtering, in particular membrane filtering;

- centrifugation; - decanting;

- failures; and

- combinations thereof.

5. The method according to any one of the preceding claims further comprising:

- dehulling of the legumes before the classifying step; and or

- Screening of the second fraction to remove residues with a grain size larger than 60pm from the second fraction.

6. The method according to any one of the preceding claims, in which in the second fraction, before an optional step of separating off a protein portion and/or fat portion that is still present, a protein portion is in at least one of the following ranges:

- 5% to 35% by weight;

- 20% to 25% by weight;

- 22% to 27% by weight;

- 18% to 23% by weight;

- 12% to 20% by weight;

- 15% to 30% by weight;

- 20% to 30% by weight;

- 22% to 30% by weight;

- 24% to 30% by weight.

7. The method according to any one of the preceding claims, in which the second fraction before hydrolysis has a fat content in at least one of the following ranges:

- 0.8% by weight to 1.6% by weight,

- 1% to 1.4% by weight;

- 1.5% to 6.0% by weight;

- 2.25% to 5.5% by weight;

- 0.5% to 5.0% by weight;

- 1.0% to 4.5% by weight; - 1.5% to 4% by weight;

1.0% to 3.5% by weight.

8. The method according to any one of the preceding claims, in which the hydrolysed second fraction has a fat content of more than 0.5% by weight, and in particular in at least one of the following, before an optional step of separating off a protein content and/or fat content that is still present has areas:

- 0.8% by weight to 1.6% by weight,

- 1% to 1.4% by weight;

- 1.5% to 6.0% by weight;

- 2.25% to 5.5% by weight;

- 0.5% to 5.0% by weight;

- 1.0% to 4.5% by weight;

- 1.5% to 4% by weight;

- 1.0% by weight to 3.5% by weight.

9. The method according to any one of the preceding claims, in which the hydrolyzed second fraction comprises at least one of the following components before an optional step of separating off a protein portion that is still present:

Aspartic acid with a proportion by weight of 1.5% to 4%, in particular between 2% to 3% and in particular between 2.5% to 3.3%, in each case based on the dry matter of the hydrolyzed fraction;

Glutamic acid with a proportion by weight of 2.7% to 5.5%, in particular between 3.0% to 4.7% and in particular between 3.6% to 4.3%, based on the dry matter of the hydrolyzed fraction;

arginine in a proportion by weight of 1.6% to 2.6% and in particular between 1.9 and 2.2% by weight, based on the dry matter of the hydrolysed fraction; serine or alanine or phenylalanine or proline or glycine, in each case with a proportion by weight of between 0.5% and 4.5%, each based on the dry matter of the hydrolysed fraction;

Lysine with a weight percentage of more than 4% based on the dry weight of the hydrolyzed fraction.

10.The method according to any one of the preceding claims, in which the step of hydrolyzing enzymatically, in particular with at least one enzyme from the group consisting of:

- alpha-amylase;

- beta-amylase;

- maltase;

- dextrinase;

- sucrase;

- glycosidase;

- glucoamylase; and

- pullulanase.

11.The method according to any one of the preceding claims, in which the step of hydrolyzing is carried out by means of an acid, with the acid being neutralized, in particular with ammonia, after completion of the hydrolyzing.

12. The method according to any one of the preceding claims, wherein the starch hydrolyzate comprises at least one of the following sugars, each based on the dry matter:

- glucose ranging from 60% to 98% by weight;

- fructose ranging from 5% to 30% by weight;

- maltose ranging from 5% to 30% by weight; and

- sucrose in the range of 2% to 20% by weight.

13. The method according to any one of the preceding claims, further comprising: - Cultivation of a mushroom mycelium from the department of pillar fungi and/or sac fungi with the starch hydrolyzate and an additional nitrogen source; and at least one of the following steps:

- drying and grinding the cultured mushroom mycelium to produce a mushroom protein mixture;

- cooling the cultivated mushroom mycelium;

- wet processing of the cultivated mushroom mycelium; and

- Pasteurization of the cultivated mushroom mycelium.

14. The method according to any one of the preceding claims, further comprising:

- Fermentation of the starch hydrolyzate with a lactic acid bacterium or a fungus to produce lactate, in particular Ca-lactate and

- Further processing of the formed lactate to lactic acid; or

- Fermenting the starch hydrolyzate with a microorganism to produce at least one end product substance selected from the group of

diols, alcohols, amino acids and vitamins.

15. The method of claim 13 or 14, wherein the step of culturing or fermenting comprises:

- adding a nitrogen source, in particular in the form of ammonium, in particular ammonium sulphate, ammonia and/or nitrates; or

- Adding at least one amino acid, in particular from the group comprising:

valine;

leucine;

isoleucine;

threonine;

methionine;

phenylalanine and tyrosine. 16. The method according to any one of the preceding claims, wherein the provision of at least one type of legume comprises a preparation of Be

- Peas;

- green beans;

- broad beans;

- Chickpeas;

- Peanuts;

- Lenses;

- soybeans;

- combinations thereof.

17. Starch hydrolyzate comprising:

- a sugar content of at least 40% by weight, in particular at least 50% by weight, and in particular greater than 60% by weight

%,

- wherein the sugar content comprises at least one of the following sugars in a proportion of at least 10% by weight:

- glucose;

- fructose;

- maltose; and

- sucrose;

- a legume protein mixture, in particular from broad beans or peas, with a proportion of between 5% and 30% by weight and in particular between 10% and 25% by weight.

18. Starch hydrolyzate according to claim 17, in which the legume protein mixture is in at least one of the following ranges:

- 5% to 35% by weight;

- 20% to 25% by weight;

- 22% to 27% by weight;

- 18% to 23% by weight;

- 12% to 20% by weight;

- 15% to 30% by weight; - 20% to 30% by weight;

- 22% to 30% by weight;

- 24% by weight to 30% by weight, in particular based on the dry matter of the starch hydrolyzate.

19. Starch hydrolyzate according to one of claims 17 to 18, in which the starch hydrolyzate has a fat content from a legume of more than 0.5% by weight and is in at least one of the following ranges:

- 0.8% by weight to 1.6% by weight,

- 1% to 1.4% by weight;

- 1.5% to 6.0% by weight;

- 2.25% to 5.5% by weight;

- 0.5% to 5.0% by weight;

- 1.0% to 4.5% by weight;

1.5% to 4% by weight;

1.0% to 3.5% by weight.

.Starch hydrolyzate according to one of claims 17 to 19, in which the starch hydrolyzate has a proportion of vitamins from the B complex in at least one of the following ranges

- 1.5 mg to 6 mg based on 100 g dry total mass;

- 1.8 mg to 5.6 mg based on 100 g dry total mass;

- 2.0 mg to 5.1 mg based on 100 g dry total mass;

- 2.2 mg to 4.2 mg based on 100 g dry total mass;

- 2.5 mg to 4.7 mg based on 100 g dry total mass;

- 2.8 mg to 4.2 mg based on 100 g dry total mass;

- 2.8 mg to 5.5 mg based on 100 g dry total mass;

- 3.2 mg to 6.0 mg based on 100g dry total mass.

21. Starch hydrolyzate according to one of claims 16 to 19, comprising non-protein-containing fractions with a particle size in the range from 30 μm to 70 μm, in particular in the form of dietary fibers and fibrous legume fibers.

22. Starch hydrolyzate according to one of claims 17 to 21, further comprising glutamic acid with a weight fraction of 2.7% to 5.5%, in particular between 3.0% to 4.7% and in particular between 3.6% to 4%, 3% based on the dry matter of the hydrolyzed fraction.

23.Starch hydrolyzate according to any one of claims 17 to 22, further comprising at least one of the following components:

- Aspartic acid with a weight fraction of 1.5% to 4%, in-particular between 2% to 3% and in particular between 2.5% to 3.3%, based in each case on the dry matter of the hydrolyzed fraction;

- arginine in a proportion by weight of between 1.6% and 2.6% and in particular between 1.9 and 2.2% by weight, each relative to the dry matter of the hydrolysed fraction;

- serine or alanine or phenylalanine or proline or glycine, each in a proportion by weight between 0.5% and 4.5% each based on the dry matter of the hydrolysed fraction;

- Lysine with a weight fraction of more than 4% based on the dry matter of the hydrolysed fraction.

24. A mushroom protein mixture comprising:

- a first protein fraction from a fungus from the department of pillar fungi and/or sac fungi; and

- a second protein portion derived from a hydrolyzate used to produce the first protein portion, which is obtained by performing a sifter milling process; wherein the second protein component increases a lysine component and/or an arginine component in the mushroom protein mixture compared to the lysine component and/or arginine component in the first protein component.

25. Fungal protein mixture according to claim 24, produced with a method according to the preceding claims.

26. Mushroom protein mixture according to claim 24 or 25, in which the second protein component comprises a legume protein, in particular a pea protein, a field bean protein or combinations thereof.

27.Mushroom protein mixture according to one of claims 24 to 26, in which the lysine proportion and/or arginine proportion in the mushroom mycelia protein mixture is in the range from 10% to 30% greater than the lysine proportion and/or arginine proportion in the first protein proportion.

28.Mushroom protein mixture according to one of claims 24 to 27, in which a sugar content is less than 10% by weight and in particular less than 5% by weight.

29. Mushroom protein mixture according to one of claims 24 to 28, containing a proportion of B vitamins in the range from 0.002% by weight to 0.005% by weight.

30. Mushroom protein mixture according to one of claims 24 to 29, which has a fat content from a legume of more than 0.5% by weight and is in at least one of the following areas:

- 0.8% by weight to 1.6% by weight,

- 1% to 1.4% by weight;

- 1.5% to 6.0% by weight;

- 1.5% to 3.5% by weight;

- 2.25% to 5.5% by weight;

- 0.5% to 5.0% by weight;

- 1.0% to 4.5% by weight;

1.5% to 4% by weight;

1.0% to 3.5% by weight.