canadian pulse industry overview 0… · >900,000 tonnes of soy protein was used by the global...

Canadian Pulse Industry Overview加拿大Pulse豆類產業介紹

Tanya DerPulse Canada加拿大豆類協會

Director, Food Innovation & Marketing食品創意及行銷總監September 2019, Taiwan

High in protein高蛋白 High in fiber高纖維 Low in fat低脂肪 Nutrient dense營養豐富 Low glycemic index升糖指數低 Shelf-stable保存久 Affordable價廉物美 Low Carbon Footprint碳足跡小 Low Water Footprint水足跡小 Improve Soil Health改善地力 Improve Crop Rotations 改善輪作

What are pulses?名詞釋義

Pulse是豆科(Legume)植物的種子，包括乾豆類、乾豌豆、鷹嘴豆、扁豆等等( 黃豆、花生、新鮮豌豆、新鮮莢豆除外)

Types of Pulses Grown in Canada加拿大生產的種類

Peas 豌豆 Lentils扁豆 Beans豆 Chickpeas鷹嘴豆

CANADIAN PULSE GROWING REGIONS生產地區

Canada is the world’s largest producer of peas and lentils加拿大的豌豆、扁豆產量領先全球

Source: StatsCan, AAFC

2018 Production產量分佈

Top 10 Pulse Producers 2016

Source: FAO Stat

Top 10 Pulse Exporters 2016

Canada is a leader in the global pulse industry加拿大pulse產業名列前茅

十大生產國

Represent Canadian Industry on Transportation, Trade and Market Access Issues 代表會員爭取權益：運輸、貿易、市場准入等

Increase non-traditional, new market use through research, technical and marketing support 開拓新市場利基，提供技術/行銷支援

Pulse Canada Members

Acts on behalf of members to 本協會的任務:

Exported to 100+ countries but dominated by a few key markets 行銷全球100多國但集中在少數國家

Major Export Markets (2015)Lentils Peas Chickpeas Beans

India 41% India 47% US 29% UK 49%

Turkey 16% China 26% Pakistan 21% US 13%

UAE 8% Bangladesh 12% Turkey 14% Italy 11%

Bangladesh 5% US 5% India 8%New

Zealand4%

Algeria 4% Cuba 2% UK 5% Turkey 3%

Indian tariffs on pulses = loss of this major market由於印度課徵pulse關稅，暫時失去該國市場

Major Export Markets (2015)Lentils Peas Chickpeas Beans

India 41% India 47% US 29% UK 49%

Turkey 16% China 26% Pakistan 21% US 13%

UAE 8% Bangladesh 12% Turkey 14% Italy 11%

Bangladesh 5% US 5% India 8%New

Zealand4%

Algeria 4% Cuba 2% UK 5% Turkey 3%

New Markets開拓新市場

10

North

America

Europe

Asia

= New markets or uses for 25% of Canadian production by 2025

Pulse Type Tonnes

Peas 1,100,000

Lentils 625,000

Chickpeas 100,000

Fababeans 100,000

Beans 75,000

Total 2,000,000

Crop Specific Tonnage Targets

Objective: Incremental use of 1.1 million tonnes of Canadian peas 逐步增加豌豆用量,2025年目標110萬公噸

Pea Ingredient豌豆食材 Applications用途

Pea Protein豌豆蛋白質 Dairy/Milk 豆奶Meat 素肉Bakery 烘培

Pea Starch By-Product 豌豆澱粉副產品

Jellies/Gums/Mint 果凍/膠類 /薄荷Soup/Bouillon/Sauce 濃湯/高湯/醬料Salty Snacks 鹹零食Other – Aquaculture?其他-水產養殖?

Pea Fibre豌豆纖維 Bakery烘培Pasta 義大利麵RTE Cereal/Bar 即食穀類/穀類棒Salty Snacks鹹零食Other 其他

Pea Flour豌豆粉 Noodles 麵類

Peas and Pea Flour豌豆和豌豆粉

Premium Dog Food 高檔狗食Other Pet Food 其他寵物食品

Ingredient 食材 Application用途

Whole Lentil完整扁豆Lentil Flour扁豆粉

Meat Blends and Bowls素肉及調理包 (Foodservice食品業)

Meat Blends素肉 (Retail零售)

Noodle麵類

Bakery烘培

Salty Snack鹹零食

Pasta義大利麵

Objective: Incremental use of 625,000 tonnes of lentils 逐步增加扁豆用量,2025年目標62.5萬公噸

0

5,000

10,000

15,000

20,000

25,000

30,000

35,000

40,000

45,000

2012 2013 2014 2015 2016 2017 2018 2019 2020 2021 2022

Global Pea Protein Use by Food Category全球豌豆蛋白用量/用途

27,500 tonnes of pea protein was used by the global food industry

全球食品業在2017年使用27500公噸的豌豆蛋白

Other

Meat Substitutes

Cheese

Energy and Cereal Bars

Yogurt

Bread

Milk Alternatives

Source: Euromonitor International

(equivalent to ~160,000 tonnes of whole pea demand相當於耗用160,000公噸的完整豌豆)

Forecast

其他素肉乳酪能量棒優格麵包代奶

Source: Euromonitor International

664,243

246,141

27,546

0

100,000

200,000

300,000

400,000

500,000

600,000

700,000

800,000

900,000

2012 2013 2014 2015 2016 2017 2018 2019 2020 2021 2022

Global Plant Protein Utilization (tonnes)全球植物蛋白用量(公噸)

>900,000 tonnes of soy protein was used by the global food industry 全

球食品業在2017年共使用>90萬公噸的黃豆蛋白

Soy Protein Concentrate

Vegetable Proteins

Gluten

Soy Protein Isolate

Pea Protein

黃豆濃縮蛋白

蔬菜蛋白

麩質

黃豆分離蛋白

豌豆蛋白

Vegetable Protein = all other non-animal proteins. Mostly bean and rice protein.Forecast

Potential to further expand pulse protein use增加豆類蛋白使用量的契機~1 million tonnes of whole pulse demand could be created if 10% of major markets reformulated with pulse proteins 若主要市場有10%改配方用pulse蛋白，可創造~100萬公噸完整全豆的需求

Pulse volume potential forthe top 6 food categories:~950,000 tonnes whole pulses 六大用途的潛在需求相當於95萬公噸完整全豆

194,436

163,942

158,393

142,119

137,430

137,378

30,470

30,345

29,653

12,184

8,760

8,277

7,533

5,295

1,851

970

732

- 50,000 100,000 150,000 200,000 250,000

Flavoured Milk Drinks (4%)

Milk Alternatives (4%)

Ice Cream

Packaged Leavened Bread (3%)

Meat Substitutes (5%)

Yoghurt (3%)

Coffee Whiteners (5%)

Mayonnaise (5%)

Frozen Pizza (5%)

Pasta (2%)

RTE Cereals (3%)

Packaged Pastries (2%)

Packaged Cakes (2%)

Salad Dressings (4%)

Puffed Snacks (1%)

Cereal Bars (2%)

Energy Bars (3%)

Pro

du

ct A

pp

licat

ion

(% p

uls

e in

clu

sio

n)

Pulse Protein Volume Potential by Product Application*

豆類蛋白各種用途的潛在需求量

Pulse Protein Potential

Protein Potential Converted into Whole Seed (20% Extraction Rate)

Ice Cream (3%)

*Assumes 10% market penetration 假設市場普及率10%

優格素肉發酵麵包冰淇淋代奶調味奶

橘線：潛在需求量藍練：換算成完整全豆的量

184,623

125,287

114,329

72,362

35,836

32,324

20,460

17,176

15,432

15,240

14,607

14,561

13,409

13,294

10,992

7,973

5,255

3,161

3,009

2,368

1,712

1,557

1,456

861

- 20,000 40,000 60,000 80,000 100,000 120,000 140,000 160,000 180,000 200,000

Processed Meat and Seafood (5%)

Instant Noodles (15%)

Plain Noodles (20%)

Plain Biscuits (20%)

Pasta (25%)

Yoghurt (3%)

Tortilla Chips (15%)

RTE Cereals (25%)

Rice Snacks (25%)

Puffed Snacks (35%)

Packaged Pastries (15%)

Filled Biscuits (10%)

Packaged Flat Bread (15%)

Packaged Cakes (15%)

Bouillon (20%)

Cookies (15%)

Shelf Stable Soup (10%)

Pretzels (15%)

Pasta Sauces (5%)

Hot Cereals (5%)

Cereal Bars (15%)

Salad Dressings (5%)

Premium Wet Dog Food (5%)

Energy Bars (15%)

Flour Potential for Top 5 Categories: ~530,000 tonnes whole pulse

橘線：潛在需求量藍線：換算成完整全豆的量

Expanding Pulse Flour Use擴大pulse豆粉用量Volume Potential by Product Category (tonnes)

各種產品的潛在需求量(公噸)

Application用途(% pulse inclusion含量)

五大用途的pulse豆粉潛在需求相當於53萬公噸完整全豆

義大利麵純餅乾純麵條速食麵加工食品海鮮

Pulse Canada provides marketing support and technical expertise on a broad range of topics related to pulses

本協會提供各種行銷支援及技術專長

Sourcing Canadian Pulses採購

Health & Nutrition營養保健

Working with Pulses如何運用

EnvironmentalSustainability環保

Consumer and Market Insights市場

Canadian pulse industry加拿大產業

Latest research on pulse nutrition and health benefits研究

Pulse processing technology加工

Sustainable food systems食品永續性

Mintel & Euromonitor insights解讀市場資訊

Canadian pulse quality品質

Regulations and Claim Opportunities

法規及標示

Pulse ingredient functionality食材功能

Measuring sustainable sourcing永續性採購指標

Consumerperceptions of pulses

消費者認知

Canadian pulse ingredients作為食材

Dietary Recommendations for Pulses膳食建議

Emerging foodapplication research

新興用途

Sustainabilityattributes of pulsesPulse永續指標佳

Application specific pulse positioning找市場定位

Examples of Pulse Canada led Pre-competitive Research Projects and Partnerships 本協會主導各種(市場競爭前)研究案及跨業合作

Research to support dietary recommendations and food policies/regulations that encourage pulse consumption/utilization各種[膳食建議]或[食品政策/法規]鼓勵民眾多吃pulse,本協會有研究可以佐證

Partnerships with Health Organizations to encourage pulse consumption 與健康團體結盟,鼓吹食用豆類

“Low GI” was seen as an EASY way to identify a food/ food group that

is a better choice for you – get people talking about Low GI and

not “glycemic index”

咸認: [低GI]即可輕鬆判斷哪種食品較佳。讓大家多講究[低GI]，少計較升糖指數多少

[低GI]觀念可影響對食品的取捨

Studies to measure carbon footprint of Canadian pulses測量加拿大豆類的碳足跡

-43%

Sources of CO2eq/ kg yield Wheat or Peas每收成一公斤麥或豆子的CO2來源

Nitrogen fertilizer氮肥Phosphorus fertilizer鉀肥Pesticide use 噴灑殺蟲劑Seed production生產種子

Field operations (e.g., tractor use)田間作業Direct/indirect nitrous

oxide emissionsNOX的直接間接排放

後設分析探討加拿大西部輪作豌豆/扁豆對CO2排放的影響

Wheat Flour replaced with Yellow Pea Flour黃豌豆粉取代小麥粉

Reformulated新配方

15% whole yellow pea flour

Traditional傳統

100% refined wheat flour (13% protein)



Traditional傳統

100% refined wheat flour (all purpose多用途)



Traditional傳統

100% refined wheat flour (durum semolina粗粒杜蘭麵粉)

Chaudhary et al. Nutrients 2018, 10, 490.

GHG Emissions 65 g CO2e GHG Emissions 51 g CO2e

Traditional 傳統Pasta 100% durum

Reformulated 新配方Pasta

Pea (30%)/ Durum (70%)

g CO2eq/ serving

-21%溫室氣體排放

有豆類參與輪作的小麥作物,每份餐點的CO2排放當量減少21%

Measuring sustainability impacts of food reformulation with pulses探討含pulse配方之永續性指數

+15% +90%

+35%

Chaudhary et al. Nutrients 2018, 10, 490. 黑色: 傳統食譜灰色: 新配方

盤烤麵包早餐穀片義大利麵

Customized Market Intelligence Reports客製化的商情報告

New Product Launches Containing Pulses 含pulse豆類的新產品紛紛上市

500% increase over 10 years過去十年全球成長五倍

0

1,000

2,000

3,000

4,000

5,000

6,000

7,000

8,000

9,000

2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

# o

f N

ew P

rod

uct

Lau

nch

es

Sauces & Seasonings

Savoury Spreads

Side Dishes

Soup

Processed Fish, Meat & Egg Products

Pet Food

Bakery

Fruit & Vegetables

Meals & Meal Centers

Snacks

Source: Mintel Global New Products Database

醬料塗抹醬小菜濃湯加工產品寵物食品烘培蔬果餐點中央廚房零食

紅扁豆

黑吉豆

豌豆粉

豌豆纖維

豆類

豌豆蛋白

鷹嘴豆粉

腰豆

鷹嘴豆

豌豆


0

100

200

300

400

500

600

700

800

900

1,000

2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

Global Launches of Products with Pea Ingredients - Top 10

推出含豌豆新產品的前十大國家

Poland

Netherlands

India

Spain

China

Germany

Canada

France

UK

USA


New Product Launches for Meat Substitutes, Globally全球推出新素肉產品

豌豆粉

紅扁豆

豌豆分離蛋白

腰豆

Pulse豆類

鷹嘴豆粉

鷹嘴豆

豌豆纖維

豌豆蛋白

豌豆

Pulse素肉，按照成分排列

Prevalence of Pulse Use Globally風行全球

Vegan Turkey Slices (USA/Canada)

Vegan Black Bean Burgers (USA/Canada) Deli Slices (Canada)

Pate (Canada)

Canned Tuna

Vegan Meat Balls (Canada)

Chicken Fingers(Netherlands)

Turkey Ham (France)

Cocktail Sausage(Denmark)

Beef Meatballs (Italy)

Pork Sausages(UK)

Chicken Nuggets(Switzerland)

Breaded Chicken (India)

Frozen PorkSausages (China)

Breaded Salmon Cakes(New Zealand)

Meat Floss (China)

Vegan Omelet Mix(Israel)

Breaded Chicken Breast (UAE)Sausages (UK)

BISCUIT & COOKIES餅乾

BREAKFAST CEREAL穀類早餐

PASTA & NOODLE麵類

DAIRY ALTERNATIVE 代奶

SALTY SNACKS鹹零食

BREAD麵包

DIPS & SAUCE醬料

Pulse Use Across Food Categories各種食品都用到pulse

Working with Pulses:Technical Overview of Pulse Ingredients運用pulse食材的技術層面

33

Ingredients with Nutrition各種食材的營養

100 grams Barley大麥

Corn Meal粗玉米粉

Oat燕麥

Rice米(White)

Wheat小麥

Pea豌豆

Lentil扁豆

Chick-Pea

Bean豆

Protein (g)蛋白質 9.9 8.1 13.2 7.1 13.2 23.7 25.5 21.5 25.1

Fat (g)脂肪 1.2 3.6 6.5 0.7 2.5 1.2 1.2 5.6 1.4

Carbohydrate (g)醣 78 77 68 80 72 67 64 65 69

Fibre (g)纖維 15.6 7.3 10.1 1.3 10.7 13.3 18.4 19.0 15.3

Iron (mg)鐵 15.6 3.5 4.3 0.8 3.6 4.0 6.0 8.2 7.6

Magnesium (mg)鎂 79 127 138 25 137 98 99 155 203

Potassium (mg)鉀 280 287 362 115 363 1080 874 1105 1705

Anatomy of a Pulse剖析

Part of Seed (proportion) Protein (%) Fat (%)Seed Coat (~10%)種皮 3.6-4.4 0.2-0.26Cotyledon (~88%)子葉 22.4-28.5 0.5-1.1Germ (~0.8%)胚根 42.5-46.8 4.4-6.2

Protein and fat distribution in dry pea seed乾豌豆內蛋白質及脂肪的分佈

(Seed Coat)~10%

~88%

(Germ)<1%

(Kosson et al., 1994)

子葉疤

胚根

珠孔

種臍

胚芽

種皮

子葉

36

Separation Technologies(從收成到上桌)把豌豆分離的技術

Dehulling

Wet Milling Dry Milling

Extrusion

Air Classification

Alcohol/Acid WashingExtrusion

Extrusion

食品用途

加工成品

加工技術

Pulses: Diversity of Ingredients多元食材

完整全豆去皮剝開磨粉薄片萃取糊泥

重組豌豆蛋白

Shifting from Commodity to Ingredients從大宗物資轉型為功能食材

WHOLE PULSE完整全豆 FUNCTIONAL INGREDIENT功能食材

Water Absorption吸水性

Shifting from Commodity to Ingredients:從大宗物資轉型為功能食材Different knowledge needs!知識層面不同!

39

WHOLE PULSE

完整全豆FUNCTIONAL INGREDIENT

功能食材

Size大小

Cooking Properties烹煮性質

Shape形狀

Colour顏色

Anti-Nutritional Factors抗營養因子

Starch Damage澱粉受損

Flour Particle Size & Distribution粒徑分佈

ProteinAmino Acids氨基酸

Fibre纖維

Solubility融化

Gelation膠化

Flour Particle Shape粉狀

Shelf Life保存

Enzyme activity酶活性

Emulsification乳化

Foaming泡沫

Dispersibility擴散性

Flavour味

Amylose直纖維

Develop industry capacity to supply consistent pulse ingredients tailored to needs of end users

業界需提升pulse食材穩定度,以滿足用戶各種需求

含不同pulse成分的乾麵

Key Categories CompetingIngredient

Important Functional Attributes

Business Case for Pulse Inclusion

Whole Seed Quality Factors

Barriers to Pulse Inclusion

Optimize via Processing

Flavoured Milk Drinks

Dairy MilkMilk ProteinSoy Protein

↑Solubility↑Heat Stability↓Foaming CapacityNeutral Flavour

Cost SavingSustainability

Off FlavourConsumer Perception↓Protein Quality

Fractionation Impact on Protein Denaturation

Milk Alternatives Soy MilkAlmond Milk

↑Solubility↑Heat Stability↓Foaming CapacityNeutral Flavour

NutritionSustainabilityLow Cost OptionAllergen Free

Off FlavourConsumer Perception

Fractionation Impact on Protein Denaturation

Ice Cream Soy Protein ↑Emulsifying Capacity

Processing AidAllergen Free

↑Cost Fractionation Impact on Protein Denaturation

Leavened Bread Wheat FlourMilk Protein

↑Emulsifying Capacity

NutritionProcessing Aid

Protein Concentrate vs Isolate

Meat Substitutes Soy ProteinMilk ProteinWheat ProteinEgg Protein

↑Protein ContentTexturizing Properties

SustainabilityPlant ProteinAllergen GMO-Free

Off Flavour

Yogurt Milk ProteinSoy Protein

↑SolubilityParticle Size

Cost SavingProcessing AidSustainability

Consumer PerceptionOff Flavour

Protein Concentrate vs Isolate

Pea Protein Applications豌豆蛋白用途Cost/Benefit and Seed Quality Attributes成本/效益、種子品質分析

類別對手功能使用誘因全豆品質使用障礙加工改善

Pea/Lentil Flour Applications豌豆粉/扁豆粉用途Cost/Benefit and Seed Quality Attributes成本/效益、種子品質分析

Key Categories

Competing/ Complementary Ingredient





Optimize via Processing

Processed Meat

BeefSoy ProteinWheat Protein

Protein binding of meat particles

↑Water Absorption to withstand drip loss through storage & cooking

Sustainability, NutritionCost SavingAllergen/GMO-FreeProcessing Aid

Protein ContentStarch Content

↑Cost(compared to soy)

Regulatory limitsMicrobial issues

Heat Pre-Treatment to partially gelatinize starch to increase water absorption and minimize microbial/ enzymatic activity

Instant Noodle

Wheat FlourWheat Protein

Optimal Water Absorption to hydrate protein & starches to promote dough elasticity & efficient sheeting.

Minimal leaching of starch when boiling noodles.

NutritionHealth TBD


↑CostLack of GlutenDough Stickiness

Gradual mill flows to minimize starch/ protein damage

Plain Noodle Wheat FlourWheat Protein

NutritionHealth TBD


↑CostLack of GlutenDough StickinessOff-Flavour

Gradual mill flows to minimize starch/ protein damage

Plain Biscuit Wheat FlourWheat Protein

Optimal Water Absorption for good dough formation

NutritionHealth TBD


↑Cost; flavourLack of GlutenDough Stickiness

Gradual mill flows to minimize starch/ protein damage;Heat pre-treatment

Pasta Wheat SemolinaWheat Protein

Optimal Water Absorption Nutrition(Gluten Free)


↑CostLack of GlutenDough Stickiness

Heat Pre-TreatmentPasta Drying Conditions

類別對手功能使用誘因全豆品質使用障礙加工改善

Key Categories CompetingIngredients





Gums, Jellies, Chews Corn starch Strong gel formation GMO-free High amylose Hot/cold viscosity

Bouillon Wheat flourCorn starchRice flour/starch

DispersibilitySolubility

GMO-freeSustainability

Lower solubility

Wet Dog Food Corn starchRice flour/starchXanthan gum

TextureBinding capacity

Processing aidLow GI (tbc)

High amylose

RTE Cereals/Puffed Snacks

Corn flour/starchRice flour/starchSoy flour

High expansion index Processing aid High starchHigh amylose

Dressings Corn flour/starchRice flour/starchSoy flour

Emulsification stabilityHigh viscosity

Processing aid High amylopectin High rate of retrogradation

Pea Starch Applications豌豆澱粉用途Cost/Benefit and Seed Quality Attributes成本/效益、種子品質分析

類別對手功能使用誘因全豆品質使用障礙

Key Categories CompetingIngredients





Processed Meat Burger (foodservice)

Beef Binding capacity of all burger components

Cohesive texture

Sustainability Cost Savings Allergen/GMO-Free

Water hydration Texture?

Premium Dog Food (dry)

Millability & extrudability? Nutrition? Processing Aid?

Processed Meat Sausage (foodservice)

Emulsifying capacity of ingredients

Cohesive texture

Sustainability Cost Savings Allergen/GMO-Free

Water hydration

Pasta Sauces Texture Quick cooking properties Microbial & shelf life

Nutrition Water hydration Consistent seed size

Integrity of cooked pulse in sauce

Shelf Stable Soup(canned, retort pouch)

Grains Seed hydration Quick cooking properties Stable texture of soup and

grains

Nutrition Water hydration Consistent seed size ANF Content (TI,

phytate)

Integrity of cooked pulse in sauce

Hot Cereals Grains e.g. oat, rice, etc.

Efficient hydration of grains for cook efficiency

Quick cooking properties Full starch gelatinization

for viscosity & texture

Nutrition Water hydration Consistent seed size

Longer cook times vs cereal grains

Whole Pea/Lentil Applications完整豌豆/扁豆用途Cost/Benefit and Seed Quality Attributes成本/效益、種子品質分析

類別對手功能使用誘因全豆品質使用障礙

PDCAAS*

Lentil (green, whole) 0.63

Pea (yellow, split) 0.64

Black Beans 0.53

Wheat Flour 0.43

Rice Flour 0.50

Lentil:Wheat (25比75) 0.71

Lentil:Rice (20比80) 0.74

Black Bean-Rice (25比75) 0.75

Pea-Wheat (30比70) 0.75

↑ Methionine↓Lysine

↑ Lysine ↓ Methionine

Cereals穀類 Legumes豆類(or grain products)

Wheat PulsesRice SoyCorn PeanutsOat

Pulses: A Partner for Protein攝取蛋白質的夥伴

*PDCAAS = Protein Digestibility蛋白質消化率45

蛋氨酸離氨酸

離氨酸蛋氨酸

46

Adding Pulse Flour to Foods Increases Protein Quality食品添加pulse粉可以提升蛋白質消化率

(灰色)對照組:未添加pulse粉(綠色)實驗組:使用豌豆粉,其PDCAAS值較高

類別(公克)

鹹薄餅甜餅乾早餐榖片擠壓零食玉米片貝果玉米烤餅麵包麵類

每份(某參考重量)食物裡的蛋白質含量

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Developing Foods Along the Pulse:Cereal Continuum開發[Pulse對小麥]各種比例的食品

PLAIN PASTA義大利麵(DURUM WHEAT杜蘭小麥)

GLUTEN FREE PASTA 零麩質麵Contains 100% Lentil Flour

PULSE RICE PASTA複合成分麵Contains 60% Pea & Lentil Flour

100% WHEAT BASED --------------------------------------------------------------- 100% PULSE BASED

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Developing Foods with Animal Meat & Plant Meats開發[動物肉對素肉]各種比例的食品

MEATLESS MEAT PRODUCTSContains Pea Protein零動物肉的食品,含豌豆蛋白

PEA FLOUR-BASED MEAT BURGER豌豆粉做的肉餅

MEAT BURGER牛肉餅

100% PLANT BASED --------------------------------------------------------------- 100% ANIMAL BASED

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Developing Foods with Animal Milks & Plant Milks開發[動物奶對植物奶]各種比例的食品

Pea Milk豌豆奶

Contains a Blend of ‘Milks’動、植物混合奶

Dairy Milk動物奶

100% PULSE BASED --------------------------------------------------------------- 100% ANIMAL BASED

Research Highlights研發焦點Optimizing Pulse Ingredient Performance提升pulse食材的績效

Breeding

育種

Storage

儲存

Ingredient Processing

食材加工

Food Processing

食品加工

FoodRetail

食品零售

Developing knowledge

on pulse processing &

functionality累積加工及功能方面的知識

Commercial

Food Projects

商品化專案

Improved Pulse Varieties

e.g. reduced beaniness,

phytate levels, high

protein, amylose, etc.

改良品種：減少豆腥味、植酸量, 提高蛋白質、直鏈澱粉含量

Prototype Development

開發原型

Pulse Flour

Milling Research

磨粉技術研究

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http://www.inmagine.com/fdc_single50/fdc989236-photo

http://www.inmagine.com/fdc_single50/fdc989236-photo

Average protein content of Canadian yellow peas 2006-2016年加拿大黃豌豆蛋白質平均含量

www.grainscanada.gc.ca51

Canadian Pea Varieties – Protein Functionality加拿大豌豆六品種的蛋白質功能分析

Lam, Warkentin, Tyler, Nickerson, Cereal Chemistry 201752

含油力穩泡性乳狀穩定性

豌豆分離蛋白在pH 7.0 的各種功能指數

品種

Method of milling matters!怎樣研磨的？有差！

Adapted from Maskus et al., 2016 (Cereal Foods World)

Comparison of yellow pea flour quality using different milling methods黃豌豆用不同方式研磨後的品質分析

Pin Mill

Hammer Mill

Roller Mill

Stone Mill

粒徑分佈

成分(%,dwb)蛋白質總澱粉

功能指標澱粉受損(%)吸水性(g/g)

石磨錘式粗芯細芯滾輪

Past Research: Adding pulse flours to foods impacts quality過去研究:食品添加pulse粉,品質會有變化

Dried noodles made with pea (left) and lentil (right) flours左豌豆粉右扁豆粉

Puffed snack made with pea flours 加了豌豆粉的膨發零食

Cookies made with red lentil flour (30%)

Cookies made with yellow pea flour (30%)

Tortilla made with red lentil flour

Crackers made with red lentil flour

Studies can be accessed here: www.pulses.org/research

http://www.pulses.org/research

Maximize water retention when cooking ground meat:烹煮絞肉時提升保水力How does particle size, starch damage, protein denaturation, influence water absorption of flours and their ability to retain moisture in meat during cooking?探討粒徑、澱粉受損、蛋白質變性等因素如何影響豆粉的吸水性，以及烹煮時的保水力

Optimize water absorption capacity of pulse flours尋求pulse豆粉最佳吸水力:• How does starch damage from pea processing affect

water absorption in flour and dough handling properties?「加工時澱粉受損」如何影響豆粉吸水力、以及揉麵的難易?

Potential to reduce ingredient COSTS with higher water retention in meat

Addressing Functionality Challenges功能性課題

「提升絞肉保水力又降低材料成本」的可能性

Upcoming Study (2019-20):預定課題Exploring Roller Milling of Canadian Pulses

探討滾輪研磨加拿大豆類

56

＊To test the effect of increasing length of roller mill flows on pea and lentil flour quality of similar particle sizes.

把滾輪研磨流程加長，比對它如何影響豌豆粉和扁豆粉(顆粒尺寸接近)的品質

＊To demonstrate the impact of the physiochemical changes of differently milled pulse flours on cereal-based foods.

穀類為主的食品，混入各種研磨的豆粉，說明豆粉的物理化學變化對該食品會有不同影響

canadian pulse industry overview 0… · >900,000 tonnes of soy protein was used by the global...

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