CA1036863A - Treating protein foodstuffs with steam - Google Patents
Treating protein foodstuffs with steamInfo
- Publication number
- CA1036863A CA1036863A CA204,114A CA204114A CA1036863A CA 1036863 A CA1036863 A CA 1036863A CA 204114 A CA204114 A CA 204114A CA 1036863 A CA1036863 A CA 1036863A
- Authority
- CA
- Canada
- Prior art keywords
- zone
- bed
- foodstuff
- steam
- hot fluid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
- Drying Of Solid Materials (AREA)
Abstract
Abstract In direct steam treatment of albumen-containing foodstuffs, like soya products, for destroying the bitter principles and/or inhibitors, the improvement that said foodstuffs are treated in a fluidised state in two successive zones; the supporting fluid in the first zone being gas and steam, said foodstuffs being heated by con-densation of said steam thereon and held in suspension by said gas: the supporting fluid in the second zone being steam and/or gas, said foodstuffs being kept by the supporting fluid of the second zone at a temperature at which said bitter principles and/or inhibitors are destroyed.
Description
1036~363 The invention relates to a process for the direct steam treatment of albumen~containing foodstuffs, more particularly soya products, for destroy-ing the bitter principles and/or inhibitors contained in the foodstuffs.
From the German book "Ullmanns Encyklop~die der technischen Chemie", third edition, 1965, volume 16, at the foot of page 2 and the top of page 3 it is known to subject degreased and debenzined harvested soya plants to "Toasting" i.e. direct steam treatment for 30 to 45 minutes at 100 to 110C, for destroying the bitter principles which are contained in the beans, and al-so the trypsin inhibiting factor, After subsequent coolingJ grinding and screening, the foodstuffs i.e. soya products are put on the market as either rough-ground or fine-ground soya meal.
Owing to the long time taken for steam treatment, the bitter prin-ciples and inhibitors are in fact destroyed, but there is a considerable de-naturing of the foodstuffs. As a result they become less easy to digest and they are no longer suitable for relatively delicate nutrition processes.
The invention has as its object to provide a process for the direct steam treatment of albumen-containing foodstuffs wherein the bitter principles and/or inhibitors can be destroyed without substantial denatùring of the food-stuffs, in other words foodstuffs of relatively high quality can be produced.
Accordingly, the invention provides a process for the direct steam treatment of albumen-containing foodstuff for destroying undesirable con-stituents including bitter principles and inhibitors, the process comprising (a) forming a bed of said foodstuff which extends exclusively along a continuous, straight path leading from an inlet region to a discharge region;
(b) fluidizing the foodstuff in a first zone of said bed by causing a mixture of steam and gas to flow through the bed in a direc-tion transverse to said path;
~c) the foodstuff in the first zone being heated by condensation ~, thereon of the steam and being kept in suspension by the gas;
(d) fluidizing the foodstuff in a second zone of said bed by caus-ing a hot fluid to flow through the bed in a direction trans-. .~k ~_ 10:~6863 verse to said path;
(e) selecting the temperature of the hot fluid so that it maintains the foodstuff in the second zone at a treatment temperature at which said undesirable constituents are destroyed; and ~f) continuously introducing additional foodstuff to the bed at the inlet region and continuously withdrawing treated foodstuff from the bed at the discharge region;
(g) the foodstuff being transported through said first and second zones in succession and only along said path and across the flows of the fluidizing media.
It is also advantageous if the foodstuffs are at least partly freed, by the supporting fluid of the second of the two zones, from a part of the moisture which had precipitated on them in the first of the two zones. Ad-vantageously at least some of the supporting fluid of the second of the two zones is recycled. Advantageously, some of the supporting fluid issuing from the second of the two zones is supplied to the first of the two zones. It is advantageous if the supporting fluid of the second zone is steam and the part of the fluid issuing from the second zone is used as the steam fraction of the supporting fluid for the first zone. Finally, it is advantageous if the temperature and/or moisture or superheating of the supporting fluid of the second of the two zones is so controlled that the foodstuffs issuing from the second zone have the desired moisture content. It is particularly advantage-ous if the fluidized state is produced by means of a horizontal fIuidized bed apparatus having an at least approximately horizontal floor comprising through-flow apertures for the fluids and also a supply box for the supporting fluids, which is situated below the floor and is sub-divided into two zones.
An installation for carrying out the process according to the in-vention is shown in a diagrammatic manner in the drawing by means of which the process according to the invention is explained in detail. The single illustration .
-shows a vertical longitudinal section through a fluidised bed apparatus with other parts of the installation shown in elevation.
m e illustrated installation comprises, for the fluidising of the foodstuffs, a horizontal fluidised bed apparatus 1 with a horizontal floor ~ comprising throughflow apertures 2 for the fluids, and also a supply box 4 for the supporting fluids, which is situated below the floor 3. m e foodstuffs which are to be treated are introduced into the fluidised bed apparatus 1 through an inlet chute 5, form a fluidised bed 6 above the floor ~ under the action of the fluids passing through the throughflow apertures 2, and issue from the fluidised bed apparatus through an outlet chute 7.
Situated above the fluidised bed 6 is a suction hood 8 for the fluids issuing from the fluidised bed 6. A wall 9 arranged in the supply box 4 and a wall 10 arranged in the suction hood 8 sub-divide the fluidised bed apparatus 1 into two zones 11 and 12 situated one after the other in the direction of throughflow of the foodstuffs.
m e first of the two zones, namely the zone 11, comprises a fluid supply conduit 13 opening into the supply box 4, and the second of the two zones, namely the zone 12, has a fluid supply conduit 14 opening into the supply box 4.
From the first zone 11 a fluid discharge conduit 15 issues from the suction hood 8, and from the second zone 12 a fluid discharge conduit 16 issues from the suction hood 8. A
fresh air conduit 17 opens into the fluid supply conduit 1~, likewise a stea~ conduit 18. In the fluid supply conduit 1~
there are arranged a fan 19 and a heater 20. Arranged in the ~0 fluid discharge conduit 15 is a dust separator 21 whose dust ~ \
discharge conduit 22 opens into the inlet chute 5, and a suction fan 2~ for the fluid.
Provided in the fluid discharge conduit 16 of the second zone 12 is a dust separator 24 whose dust dis-charge conduit 25 opens into the outlet chute 7. The fluiddischarge conduit 16 opens into the fluid supply conduit 14 which comprises a compressor 26 and a heater 27.
A live steam conduit 28 opens into the fluid discharge conduit 16. The steam conduit 18 branches off from the fluid supply conduit 14.
In the illustrated installation the process for the direct steam treatment of albumen-containing foodstuffs, more particularly soya products, for the purpose of destroying bitter principles and/or inhibitors which are contained in the foodstuffs, is carried out in such a manner that the food-stuffs are treated in a fluidised state, namely in the fluidised bed 6 in the two zones 11 ald 12 which are situated one after the other in the direction of throughflow of the foodstuffs.
The supporting fluid in the first of the two zones, namely the zone 11, is gas i.e. air from the fresh air conduit 17 and steam from the steam conduit 18, which are mixed and compressed in the fan 19 and heated in the heater 20 and enter the fluidised bed 1 through the fluid supply conduit 1~. The temperature and moisture or superheating of the steam are so adjusted that the foodstuffs are heated by condensation of steam thereon. The gas, i.e. fresh air, ensures that the fluidised bed 6 is held in a state of suspension. Owing to the heating of.the foodstuffs in a fluidised state by means of condensation, the heating achieved is extremely rapid and ~ is distributed uniformly over all particles of the foodstuffs.
A~ ~
By providing the other component of the fluid, that is to say the gas, the moisture supplied to the particl~s can be kept so small that they do not become sticky.
m e supporting fluid in the second of the two zones, that is to say the zone 12, can be steam and/or gas. In the constructional example it is steam, and in fact superheated steam. This is used for keeping the foodstuffs of the fluidised bed 6 in the second zone 12 at a treatment temperature at which the bitter principles and inhibitors are destroyed.
The heating of the foodstuffs which are in a fluidised state in the bed 6 by condensation of the steam thereon permits an extremely rapid, precisely regulated heating effect distributed uniformly over all particles of the food-stuffs. After this heating in the first zone 11 the treat-ment temperature in the second zone 12 can be kept, owing to the fluidised state of the foodstuffs in the fluidised bed 6, precisely to the desired value and at the same level for all particles of the foodstuffs. In this way the treatment time for the foodstuffs, including the heating-up time, can be reduced to a fraction of the time used with the known process.
In tests carried out, the treatment time amounted to onyl five minutes. There was sufficient destruction of the bitter principles and inhibitors and owing to the shorter treatment time there was only an insignificant denaturing of the food-stuffs.
m e foodstuffs are freed of a part of their moisture in the second Qf the two zones, namely the zone 12, by the supporting fluid in this zone, and at least a part of the 3 moisture is carried ~ay which had been precipitated on it in -1036~363 the first zone 11. For this purpose the temperature and/or moisture or superheating for the supporting fluid of the second zone 12 is so controlled that the foodstuffs issuing from the second zone have the desired moisture content.
By means of the fluid discharge conduit 16 and the fluid supply conduit 14 the supporting fluid of the second zone is recycled thus avoiding heat losses. A part of the supporting fluid issuing from the second zone 12 is supplied through the steam conduit 18 to the first zone 11. As has already been mentioned, the supporting fluid of the second zone 12 is steam and the part of this fluid which issues from the second zone 12 is used as the steam fraction of the supporting fluid of the first zone 11. In this way the installation requires only a single live steam inlet, namely the live steam conduit 28, and only a single steam outlet, namely the fluid discharge conduit 15. m e issuing quantity of steam is very small since in the first zone 11 the greater proportion of the steam is precipitated on the foodstuffs.
Therefore, the installation ~erates in a very economical manner.
~ 6
From the German book "Ullmanns Encyklop~die der technischen Chemie", third edition, 1965, volume 16, at the foot of page 2 and the top of page 3 it is known to subject degreased and debenzined harvested soya plants to "Toasting" i.e. direct steam treatment for 30 to 45 minutes at 100 to 110C, for destroying the bitter principles which are contained in the beans, and al-so the trypsin inhibiting factor, After subsequent coolingJ grinding and screening, the foodstuffs i.e. soya products are put on the market as either rough-ground or fine-ground soya meal.
Owing to the long time taken for steam treatment, the bitter prin-ciples and inhibitors are in fact destroyed, but there is a considerable de-naturing of the foodstuffs. As a result they become less easy to digest and they are no longer suitable for relatively delicate nutrition processes.
The invention has as its object to provide a process for the direct steam treatment of albumen-containing foodstuffs wherein the bitter principles and/or inhibitors can be destroyed without substantial denatùring of the food-stuffs, in other words foodstuffs of relatively high quality can be produced.
Accordingly, the invention provides a process for the direct steam treatment of albumen-containing foodstuff for destroying undesirable con-stituents including bitter principles and inhibitors, the process comprising (a) forming a bed of said foodstuff which extends exclusively along a continuous, straight path leading from an inlet region to a discharge region;
(b) fluidizing the foodstuff in a first zone of said bed by causing a mixture of steam and gas to flow through the bed in a direc-tion transverse to said path;
~c) the foodstuff in the first zone being heated by condensation ~, thereon of the steam and being kept in suspension by the gas;
(d) fluidizing the foodstuff in a second zone of said bed by caus-ing a hot fluid to flow through the bed in a direction trans-. .~k ~_ 10:~6863 verse to said path;
(e) selecting the temperature of the hot fluid so that it maintains the foodstuff in the second zone at a treatment temperature at which said undesirable constituents are destroyed; and ~f) continuously introducing additional foodstuff to the bed at the inlet region and continuously withdrawing treated foodstuff from the bed at the discharge region;
(g) the foodstuff being transported through said first and second zones in succession and only along said path and across the flows of the fluidizing media.
It is also advantageous if the foodstuffs are at least partly freed, by the supporting fluid of the second of the two zones, from a part of the moisture which had precipitated on them in the first of the two zones. Ad-vantageously at least some of the supporting fluid of the second of the two zones is recycled. Advantageously, some of the supporting fluid issuing from the second of the two zones is supplied to the first of the two zones. It is advantageous if the supporting fluid of the second zone is steam and the part of the fluid issuing from the second zone is used as the steam fraction of the supporting fluid for the first zone. Finally, it is advantageous if the temperature and/or moisture or superheating of the supporting fluid of the second of the two zones is so controlled that the foodstuffs issuing from the second zone have the desired moisture content. It is particularly advantage-ous if the fluidized state is produced by means of a horizontal fIuidized bed apparatus having an at least approximately horizontal floor comprising through-flow apertures for the fluids and also a supply box for the supporting fluids, which is situated below the floor and is sub-divided into two zones.
An installation for carrying out the process according to the in-vention is shown in a diagrammatic manner in the drawing by means of which the process according to the invention is explained in detail. The single illustration .
-shows a vertical longitudinal section through a fluidised bed apparatus with other parts of the installation shown in elevation.
m e illustrated installation comprises, for the fluidising of the foodstuffs, a horizontal fluidised bed apparatus 1 with a horizontal floor ~ comprising throughflow apertures 2 for the fluids, and also a supply box 4 for the supporting fluids, which is situated below the floor 3. m e foodstuffs which are to be treated are introduced into the fluidised bed apparatus 1 through an inlet chute 5, form a fluidised bed 6 above the floor ~ under the action of the fluids passing through the throughflow apertures 2, and issue from the fluidised bed apparatus through an outlet chute 7.
Situated above the fluidised bed 6 is a suction hood 8 for the fluids issuing from the fluidised bed 6. A wall 9 arranged in the supply box 4 and a wall 10 arranged in the suction hood 8 sub-divide the fluidised bed apparatus 1 into two zones 11 and 12 situated one after the other in the direction of throughflow of the foodstuffs.
m e first of the two zones, namely the zone 11, comprises a fluid supply conduit 13 opening into the supply box 4, and the second of the two zones, namely the zone 12, has a fluid supply conduit 14 opening into the supply box 4.
From the first zone 11 a fluid discharge conduit 15 issues from the suction hood 8, and from the second zone 12 a fluid discharge conduit 16 issues from the suction hood 8. A
fresh air conduit 17 opens into the fluid supply conduit 1~, likewise a stea~ conduit 18. In the fluid supply conduit 1~
there are arranged a fan 19 and a heater 20. Arranged in the ~0 fluid discharge conduit 15 is a dust separator 21 whose dust ~ \
discharge conduit 22 opens into the inlet chute 5, and a suction fan 2~ for the fluid.
Provided in the fluid discharge conduit 16 of the second zone 12 is a dust separator 24 whose dust dis-charge conduit 25 opens into the outlet chute 7. The fluiddischarge conduit 16 opens into the fluid supply conduit 14 which comprises a compressor 26 and a heater 27.
A live steam conduit 28 opens into the fluid discharge conduit 16. The steam conduit 18 branches off from the fluid supply conduit 14.
In the illustrated installation the process for the direct steam treatment of albumen-containing foodstuffs, more particularly soya products, for the purpose of destroying bitter principles and/or inhibitors which are contained in the foodstuffs, is carried out in such a manner that the food-stuffs are treated in a fluidised state, namely in the fluidised bed 6 in the two zones 11 ald 12 which are situated one after the other in the direction of throughflow of the foodstuffs.
The supporting fluid in the first of the two zones, namely the zone 11, is gas i.e. air from the fresh air conduit 17 and steam from the steam conduit 18, which are mixed and compressed in the fan 19 and heated in the heater 20 and enter the fluidised bed 1 through the fluid supply conduit 1~. The temperature and moisture or superheating of the steam are so adjusted that the foodstuffs are heated by condensation of steam thereon. The gas, i.e. fresh air, ensures that the fluidised bed 6 is held in a state of suspension. Owing to the heating of.the foodstuffs in a fluidised state by means of condensation, the heating achieved is extremely rapid and ~ is distributed uniformly over all particles of the foodstuffs.
A~ ~
By providing the other component of the fluid, that is to say the gas, the moisture supplied to the particl~s can be kept so small that they do not become sticky.
m e supporting fluid in the second of the two zones, that is to say the zone 12, can be steam and/or gas. In the constructional example it is steam, and in fact superheated steam. This is used for keeping the foodstuffs of the fluidised bed 6 in the second zone 12 at a treatment temperature at which the bitter principles and inhibitors are destroyed.
The heating of the foodstuffs which are in a fluidised state in the bed 6 by condensation of the steam thereon permits an extremely rapid, precisely regulated heating effect distributed uniformly over all particles of the food-stuffs. After this heating in the first zone 11 the treat-ment temperature in the second zone 12 can be kept, owing to the fluidised state of the foodstuffs in the fluidised bed 6, precisely to the desired value and at the same level for all particles of the foodstuffs. In this way the treatment time for the foodstuffs, including the heating-up time, can be reduced to a fraction of the time used with the known process.
In tests carried out, the treatment time amounted to onyl five minutes. There was sufficient destruction of the bitter principles and inhibitors and owing to the shorter treatment time there was only an insignificant denaturing of the food-stuffs.
m e foodstuffs are freed of a part of their moisture in the second Qf the two zones, namely the zone 12, by the supporting fluid in this zone, and at least a part of the 3 moisture is carried ~ay which had been precipitated on it in -1036~363 the first zone 11. For this purpose the temperature and/or moisture or superheating for the supporting fluid of the second zone 12 is so controlled that the foodstuffs issuing from the second zone have the desired moisture content.
By means of the fluid discharge conduit 16 and the fluid supply conduit 14 the supporting fluid of the second zone is recycled thus avoiding heat losses. A part of the supporting fluid issuing from the second zone 12 is supplied through the steam conduit 18 to the first zone 11. As has already been mentioned, the supporting fluid of the second zone 12 is steam and the part of this fluid which issues from the second zone 12 is used as the steam fraction of the supporting fluid of the first zone 11. In this way the installation requires only a single live steam inlet, namely the live steam conduit 28, and only a single steam outlet, namely the fluid discharge conduit 15. m e issuing quantity of steam is very small since in the first zone 11 the greater proportion of the steam is precipitated on the foodstuffs.
Therefore, the installation ~erates in a very economical manner.
~ 6
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for the direct steam treatment of albumen-containing food-stuff for destroying undesirable constituents including bitter principles and inhibitors, the process comprising (a) forming a bed of said foodstuff which extends exclusively along a continuous, straight path leading from an inlet region to a discharge region;
(b) fluidizing the foodstuff in a first zone of said bed by causing a mixture of steam and gas to flow through the bed in a direction transverse to said path;
(c) the foodstuff in the first zone being heated by condensation thereon of the steam and being kept in suspension by the gas;
(d) fluidizing the foodstuff in a second zone of said bed by causing a hot fluid to flow through the bed in a direction transverse to said path;
(e) selecting the temperature of the hot fluid so that it maintains the foodstuff in the second zone at a treatment temperature at which said undesirable constituents are destroyed; and (f) continuously introducing additional foodstuff to the bed at the inlet region and continuously withdrawing treated foodstuff from the bed at the discharge region, (g) the foodstuff being transported through said first and second zones in succession and only along said path and across the flows of the fluidizing media.
(b) fluidizing the foodstuff in a first zone of said bed by causing a mixture of steam and gas to flow through the bed in a direction transverse to said path;
(c) the foodstuff in the first zone being heated by condensation thereon of the steam and being kept in suspension by the gas;
(d) fluidizing the foodstuff in a second zone of said bed by causing a hot fluid to flow through the bed in a direction transverse to said path;
(e) selecting the temperature of the hot fluid so that it maintains the foodstuff in the second zone at a treatment temperature at which said undesirable constituents are destroyed; and (f) continuously introducing additional foodstuff to the bed at the inlet region and continuously withdrawing treated foodstuff from the bed at the discharge region, (g) the foodstuff being transported through said first and second zones in succession and only along said path and across the flows of the fluidizing media.
2. A process as defined in claim 1 in which said hot fluid is said second zone also serves to free the foodstuff of at least a portion of the moisture precipitated thereon in said first zone.
3. A process as defined in claim 1 or 2 including recycling at least a portion of the hot fluid exiting from the bed of the second zone.
4. A process as defined in claim 1 including supplying to the first zone a portion of the hot fluid exiting from the bed of the second zone.
5. A process as defined in claim 4 in which said hot fluid is steam and said portion of the hot fluid exiting from the bed of the second zone is used as the steam which traverses the foodstuffs in the first zone.
6. A process as defined in claim 1, 2 or 4 controlling the temperature and condition of the hot fluid of the second zone so that the foodstuff leav-ing that zone has a predetermined moisture content.
7. A process as defined in claim 1, 2 or 4 in which said path is hori-zontal and the bed in both zones is fluidized by fields of discrete, upward directed jets of the fluidizing media.
8. A process as defined in claim 1, 2 or 4 wherein the foodstuff is a soya product.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH983873A CH580922A5 (en) | 1973-07-05 | 1973-07-05 | Direct steam heating of proteinaceous feedstuffs - to remove impurities without denaturing the protein with reduced heating time |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1036863A true CA1036863A (en) | 1978-08-22 |
Family
ID=4356200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA204,114A Expired CA1036863A (en) | 1973-07-05 | 1974-07-04 | Treating protein foodstuffs with steam |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5653968B2 (en) |
| BR (1) | BR7405481D0 (en) |
| CA (1) | CA1036863A (en) |
| CH (1) | CH580922A5 (en) |
| NL (1) | NL7409139A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2722246C2 (en) * | 1977-05-17 | 1984-03-15 | Akzo Gmbh, 5600 Wuppertal | Production of soybean meal |
| WO1991013099A1 (en) * | 1990-03-02 | 1991-09-05 | Afex Corporation | Biomass refining process |
-
1973
- 1973-07-05 CH CH983873A patent/CH580922A5/en not_active IP Right Cessation
-
1974
- 1974-07-03 JP JP7623174A patent/JPS5653968B2/ja not_active Expired
- 1974-07-03 BR BR5481/74A patent/BR7405481D0/en unknown
- 1974-07-04 CA CA204,114A patent/CA1036863A/en not_active Expired
- 1974-07-05 NL NL7409139A patent/NL7409139A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| NL7409139A (en) | 1975-01-07 |
| CH580922A5 (en) | 1976-10-29 |
| JPS5653968B2 (en) | 1981-12-22 |
| BR7405481D0 (en) | 1975-04-15 |
| JPS5036661A (en) | 1975-04-05 |
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