CA1177323A - Sunflower butter spread and products thereof including a pretreatment of the sunflower seeds and the like - Google Patents
Sunflower butter spread and products thereof including a pretreatment of the sunflower seeds and the likeInfo
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- CA1177323A CA1177323A CA000397327A CA397327A CA1177323A CA 1177323 A CA1177323 A CA 1177323A CA 000397327 A CA000397327 A CA 000397327A CA 397327 A CA397327 A CA 397327A CA 1177323 A CA1177323 A CA 1177323A
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Abstract
SUNFLOWER BUTTER SPREAD AND PRODUCTS THEREOF INCLUDING
A PRETREATMENT OF THE SUNFLOWER SEEDS AND THE LIKE
ABSTRACT OF THE DISCLOSURE
A process is disclosed whereby the objectional grey-green discoloration is removed from sunflower seed, meal and the like prior to roasting. The system utilizes a pretreatment of the seeds, meal and the like by chemical and/or physical means after dehulling and prior to roasting by the addition of acidic compounds that significantly affect the discoloration reaction such as those reactions that are catalyzed by enzymes or oxygen. Similar results may be obtained by the addition of reducing agents which serve to prevent the oxidation of the caffeic and chlorogenic acids or can convert the ortho-quinones back to the reduced state.
The process can also be effected by the addition of bleach-ing agents, blocking agents, compounds which result in the breakdown of the ortho quinone-protein complex, antioxidants, compounds which result in the hydrolysing of the chlorogenic acid or by the addition of compounds which cause the in-activation of the enzymes. Finally the process may use physical treatments. In all cases the roasting process which follows the pretreatment, is found to stabilize the reaction and prevent the discoloration from recurring. The pretreated and roasted material can subsequently be used in the manufacture of Sunflower butter spread and products thereof.
A PRETREATMENT OF THE SUNFLOWER SEEDS AND THE LIKE
ABSTRACT OF THE DISCLOSURE
A process is disclosed whereby the objectional grey-green discoloration is removed from sunflower seed, meal and the like prior to roasting. The system utilizes a pretreatment of the seeds, meal and the like by chemical and/or physical means after dehulling and prior to roasting by the addition of acidic compounds that significantly affect the discoloration reaction such as those reactions that are catalyzed by enzymes or oxygen. Similar results may be obtained by the addition of reducing agents which serve to prevent the oxidation of the caffeic and chlorogenic acids or can convert the ortho-quinones back to the reduced state.
The process can also be effected by the addition of bleach-ing agents, blocking agents, compounds which result in the breakdown of the ortho quinone-protein complex, antioxidants, compounds which result in the hydrolysing of the chlorogenic acid or by the addition of compounds which cause the in-activation of the enzymes. Finally the process may use physical treatments. In all cases the roasting process which follows the pretreatment, is found to stabilize the reaction and prevent the discoloration from recurring. The pretreated and roasted material can subsequently be used in the manufacture of Sunflower butter spread and products thereof.
Description
~1773Z3 SUNFLOWER BUTTER SPREAD AND PRODUCTS THEREOF INCLUDING A
PRETREATMENT OF THE SUNFLOWER SEEDS AND THE LIKE
BACKGROUND OF THE INVENTION
This invention relates to a sunflower butter or spread and a pretreatment process of the sunflower kernels, meat, meal or products thereof. These products are superior in quality to conventional peanut butter or peanut spreads and may be processed to achieve a smooth and creamy texture, a regular style, or a chunky or crunchy style. In the specification and claims, the term "sunflower seeds" includes sunflower kernels, pearled kernels, cut kernels, meal and the like.
CONVENTIONAL PEANUT BUTTER CHARACTERISTICS
Conventional peanut butter is processed by roasting and blanching raw, whole and/or split peanuts followed by milling and/or 8rinding and/or homogenization to achieve a homogenous mixture. The resulting product may have added thereto, salt, sweetening agents and stabilizerswhich generally improve the quality characteristics and sensory attributes of the finished product. Stabilize~ usually consist of high melting point fat component which are added during the grinding stage or when the product is held at an elevated temperature. Several patents outline procedures for stabilizing peanut butter and related products (U.S.
Patents 3,129,102; 3,671,267). A process has also been 1177;~23 - la -described whereby peanuts are ground in the presence of solid carbon dioxide to improve the flavour and increase the shelf life of the finished product (U.S. Patent 4,004,037).
This process reduces the amount o oxygen which is dissolved, occluded and absorbed from the ingredients.
Once the peanut butter has been homogenized, it is subjected to deaeration and chilling processes which remove occluded air and produce a crystal matrix, respectively, in the finished product.
The composition of peanut bu~ter and peanut spread will ultimately vary according to formulation and raw ingre-dient composition. A summary of the composition of peanut butter and spread is shown in Table 1. Results from this soUrCe indicate rather high levels of protein in peanut butter (25.2% - 27.8%) compared to peanut spread (20.3%). A study conducted by Roberson et al., (12), before the Standard of Identity for peanut butter was established showed a wide range in moisture (0.67% - 2.69%), fat (44.4% - 54.4%) and protein (19.45~ - 26~44%) contents of 30 brands of commercial peanut butter.
Recently, McWalters and Young (13) completed a thorough study on the quality and compositional characteris-tics of stabilized, unstabilized and imitation peanut butter.
Table 2 shows the moisture, protein and oil content of smooth stabilized, unstabilized and imitation peanut butter. Re-sults showed a wide variance in moisture content - from 0.67%
to 2.22%, with stabilized peanut butters having the highest average moisture level (2.01%), imitation were intermediate (1.63~), and unstabilized were the lowes~ (0.74~). More vari-ation in moisture occurred among the imitation brands than in . . .
_~ 2a. il77323 TABLE 1: Composition of peanut butter & peanut spread (1).
Proximate ~nalyses . _.
Car~ohydrate ~isture Protein Fat Fibre Ash %
Description ~ % - S ~ S by DifferenCe .
PEPNUT BU~ ' ' ' Small amnts added fat, alt 1.8 27.8 49.4 1.9 3.8 15.3 Small amnts added fat, ~weetener,salt 1.7 25.5 49.5 1.9 3.8 17.6 Mbderate amnts added fat, ~#dYser, salt 1.7 25.2 50.6 1.8 3.7 17.0 PE~NUr SPREWD 2.2 20.3 52.1 1.5 3.4 20.5 .
TABLE 2: ~oisture, protein ~ oil content of ~mooth, stabilized, un~tab~lized and imitation peanut buttera (13).
.
.
. ' ' .
Peanut Butter Brand Type Code ~ % Mbisture t Protein ~ Oil STABILIZED 8 1.92a 23.50b 51.87ab
PRETREATMENT OF THE SUNFLOWER SEEDS AND THE LIKE
BACKGROUND OF THE INVENTION
This invention relates to a sunflower butter or spread and a pretreatment process of the sunflower kernels, meat, meal or products thereof. These products are superior in quality to conventional peanut butter or peanut spreads and may be processed to achieve a smooth and creamy texture, a regular style, or a chunky or crunchy style. In the specification and claims, the term "sunflower seeds" includes sunflower kernels, pearled kernels, cut kernels, meal and the like.
CONVENTIONAL PEANUT BUTTER CHARACTERISTICS
Conventional peanut butter is processed by roasting and blanching raw, whole and/or split peanuts followed by milling and/or 8rinding and/or homogenization to achieve a homogenous mixture. The resulting product may have added thereto, salt, sweetening agents and stabilizerswhich generally improve the quality characteristics and sensory attributes of the finished product. Stabilize~ usually consist of high melting point fat component which are added during the grinding stage or when the product is held at an elevated temperature. Several patents outline procedures for stabilizing peanut butter and related products (U.S.
Patents 3,129,102; 3,671,267). A process has also been 1177;~23 - la -described whereby peanuts are ground in the presence of solid carbon dioxide to improve the flavour and increase the shelf life of the finished product (U.S. Patent 4,004,037).
This process reduces the amount o oxygen which is dissolved, occluded and absorbed from the ingredients.
Once the peanut butter has been homogenized, it is subjected to deaeration and chilling processes which remove occluded air and produce a crystal matrix, respectively, in the finished product.
The composition of peanut bu~ter and peanut spread will ultimately vary according to formulation and raw ingre-dient composition. A summary of the composition of peanut butter and spread is shown in Table 1. Results from this soUrCe indicate rather high levels of protein in peanut butter (25.2% - 27.8%) compared to peanut spread (20.3%). A study conducted by Roberson et al., (12), before the Standard of Identity for peanut butter was established showed a wide range in moisture (0.67% - 2.69%), fat (44.4% - 54.4%) and protein (19.45~ - 26~44%) contents of 30 brands of commercial peanut butter.
Recently, McWalters and Young (13) completed a thorough study on the quality and compositional characteris-tics of stabilized, unstabilized and imitation peanut butter.
Table 2 shows the moisture, protein and oil content of smooth stabilized, unstabilized and imitation peanut butter. Re-sults showed a wide variance in moisture content - from 0.67%
to 2.22%, with stabilized peanut butters having the highest average moisture level (2.01%), imitation were intermediate (1.63~), and unstabilized were the lowes~ (0.74~). More vari-ation in moisture occurred among the imitation brands than in . . .
_~ 2a. il77323 TABLE 1: Composition of peanut butter & peanut spread (1).
Proximate ~nalyses . _.
Car~ohydrate ~isture Protein Fat Fibre Ash %
Description ~ % - S ~ S by DifferenCe .
PEPNUT BU~ ' ' ' Small amnts added fat, alt 1.8 27.8 49.4 1.9 3.8 15.3 Small amnts added fat, ~weetener,salt 1.7 25.5 49.5 1.9 3.8 17.6 Mbderate amnts added fat, ~#dYser, salt 1.7 25.2 50.6 1.8 3.7 17.0 PE~NUr SPREWD 2.2 20.3 52.1 1.5 3.4 20.5 .
TABLE 2: ~oisture, protein ~ oil content of ~mooth, stabilized, un~tab~lized and imitation peanut buttera (13).
.
.
. ' ' .
Peanut Butter Brand Type Code ~ % Mbisture t Protein ~ Oil STABILIZED 8 1.92a 23.50b 51.87ab
2.03a 24.72ab 50.40bc 13 2.22a 22.03bc 53.32ab 1.77ab 23.73ab 51.08bc 16 2.09a 23.16bc 51.29b~
nean 2.01a 23.43a 51.59xy UNSmWBIIIZ~w 18 0.8Ibc 25.00ab 54.90a 19 0.67c 26.61a 50.43bc nean 0.74b 25.81a 52.67x IMIT~TIOW 12 1.83a 20.19c 47.01d 14 2.20a 11.82e 48.41cd 22 0.86bc 17.02d 50.40bc nean 1.63ab 16.34b 48.61y . -a Values ~n a oolumn followed by a common letter are n~t significan~ly different at P < 0.01 (a throu~h e) or at P < 0.05 (x,y).
~ ~773Z3 the other types.
Protein content ranged from 11.82% to 26.61% and was significantly influenced by the type of peanut butter.
Stabilized and unstabilized butters contained similar and significantly higher levels of protein (23.43~ and 25.81%, respectively) than the imitation products (16.34%). The imi-tation butters were also more variable in protein content -ranging from 11.82% to 20.19%. Lower protein contents reflect lower percentages of peanuts incorporated into the formulation.
10Oil content of the various types of peanut butter ; ranged from 47.01~ to 54.90%. Unstabilized butters had the largest amount of variation in oil content while the stabiliz-ed products have the least. It is interesting to note that imitation peanut butters had the lowest oil content in addi-tion to the lowest pxotein content.
Compositional characteristics of stabilized, smooth and crunchy style peanut butters are shown in Table 3. In smooth butters, moisture levels ranged from 0.74% to 2.22~;
~amples produced by national United States manufacturers had '~ 20the lowest average moisture content (1.36%), chain store brands were intermediate (1.82%) and those produced by "other" manu-facturers were highest (2.01%). National brands had the great-est variation in moisture level.
Protein content of smooth peanut butter produced by the various manufacturers ranged from 21.84% to 24.72%. This range is narrower than that quoted by Roberson et al. (12).
. _ . . _ .. ... . . .. . .. . . .. .. ....... . . . .. .. . ..... . ..
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~177323 Oil content varied from 48.23% to 55.02% with signi-ficant differences occurring between brands. With the excep-tion o$ one brand, all products met the limit of 55% fat.
Moisture, fat and protein levels in crunchy peanut butter were similar to the smooth style but with a narrower range of values. No mention was made about the level of chunks used in the formula. Parker and Melnick ~14) analyzed various chunk style peanut butters manufactured in the United States and found between 3.4% and 14.0% chunks by weight. These in-vestigators subsequently received a patent assigned to CPC
International Inc. for incorporating 15-25% by weight peanut chunks into peanut butter ~14).
INGREDIENT CHARACTERISTICS
.
The present invention relates to a peanut butter type of product oonsisting primarily of Sunflower seeds of either the oilseed or confectionery type, or a mix-ture thereof. Additional ingredients may/may not be added to improve the product's quality and sensory properties. These ingredients include salt, sweetening agents, stabilizers, emulsifiers and natural or artificial flavours.
Sunflower seeds are the primary ingredient in this type of product and generally comprise at least 70% by weight of the total formula. A comparison in composition between peanut~ and confectionery Sunflower seed is shown in Table 4.
Variations in these figures would be expected due to varieties and growth conditions.
4a.
TABLE 4: Composition of peanuts & swlflower see~s ~1).
Proxima~e Analyses Carbohydrate Mbisture Protein Fat Fikre Ash Descripkion % ~ % S ~ ~y ~ifference . , .
p~5: ' ' raw, with skins 5.6 26.0 47.5 2.4 . 2.3 16.2 raw, without skins 5.4 26.3 48.4 1.9 2.3 15.7 S~ ~;u .~: , , . .
. y, dbhulled 4.~ 24.0 47.3 3.8 4.~ 16.1 - . : .
, "
TABLE 5. Fatty Acid Profile ~1).
50q~ FAT FATTY ACIDba P/ ~
Description % TDtal S ~-lrated ~ :1 .C18:~ Ratio ''''' . .
. ,.
PEPNUrS:
. raw with ~kins 47.5 10 20 14 1.4:.1 ~;UNEl~ÆR S~ED
KERN~S~ .
, r~ dehuli0d 47.3 6 9 30 .5.0:1 .
based on total prod~ct weight . b polyunsatur~te/saturate 1~773Z3 Results indicate that the proximate analyses are quite similar with approximately 4.8% - 5.6% moisture, 24.0~ -26.3% protein, 47.3% - 48.4% fat, 1.9% - 3.8% fibre, 2.3% -4.0% ash and 15.7% - 16.2% carbohydrate by difference ~1).
This lnnovative product would therefore be expected to possess similar compositional characteristics to peanut butter, peanut spread or produc~ thereof.
However, the quality of the present invention from a nutritional point of view would be superior to peanut butter in view of its higher level of unsaturated fatty acids. Re-~ults shown in Table 5 indicate that dehulled confectionery Sunflower seeds have more than twice the level of polyunsatur-ated fatty acids (C18 2) compared to peanuts. Perhaps more importantly, the polyunsaturate/saturate level is 5.0:1 for Sunflower ~eeds compared to 1.4:1 for peanuts. It is expect-ed that these ratios will vary only slightly depending on variety of seed or nut (2-8), environment (5-10) and maturity ~4, 6, 11).
Salt level~ generally range from 1% - 2~ by weight of the formula and contribute towards the flavour and over-all palatability of the finished product.
Sweetening agents may be added to the product at levels normally up to 14%, primarily for sweetness and overall palatability. Several patents have been issued regarding sweetening agents in peanut butter ~U.S. patents 3,978,246 4,000,322). Examples of sugars which may be added to the con-, " , . ... . .. .. . .. . . . .. . .. .. . ...... . . .... .... .. ... ..... .. . . . .. .
~177323 fectionery Sunflower products include corn syrup solids, dex-trose, sucrose, invert sugar, icing sugar, beet sugar, molasses and honey. Selection of an appropriate sweetening compound will depend on availability, price and characteristic propertîes such as sweetness and hydroscopicity.
Stabilizers may be added to achieve desired tex-tures and prevent oil separation in the butter. Typical exam-ples include partially hydrogenated fat, fully hydrogenated fat, monoglyceride esters of fatty acids or mixtures of the above. These stabilizers set up as a continuous or semi-continuous stearine structure within the product during cool-ing. This helps to give the butter a glossy surface and in-creased stability under a broad range of storage conditions.
Levels may vary up to 10% by weight of the finished product.
Emulsifiers such as lecithin and polyglycerol esters may also be incorporated into the product to prevent oil separation. In emulsion systems such as margarine, these sur-face active agents concentrate at the interface between the oil and water, lowering the tension and allowing the two phases to come together.
However, emulsifiers would not be expected to act in the same manner in a peanut or Sunflower butter in view of the low moisture content. These compounds are postulated to form a complex with the protein moieties, thereby forming a more readily suspendible solid in the oil phase.
Flavouring agents may also be incorporated into the ~ . . , ;
Sunflower products to enhance the flavour sensation. These flavours may be either natural or artificial in nature and generally comprise less than 5% on a weight basis of the formula.
PROCESSING CONDITIONS
Some of the current processing technology for manufacturing conventional peanut butter and products thereof can be utilized in developing confectionery Sunflower butter.
Initially, the manufacturing procedure for Sunflower butter appears to be relatively simple, consisting of roasting the Sunflower seeds, grinding and/or milling and/or homogeniz-ing the mixture of ingredients, followed by deaeration, cooling and filling the product into containers. However, there are complex chemical and physical changes which arise during the processlng of Sunflower butter which do not occur ln the processing of peanut butter and which ultimately affect the quality of the finished product. It is imperative that the quality of incoming raw materials be both consistent and of high standards. The selection of optimum process-ing equipment, operating parameters, type and quantity of raw ingredients, and tempering conditions is essential to maintain a consistent, uniform, high quality product.
The basic processing steps include:
1. Pretreatment -Pretreatment of the Sunflower kernels, meat, - 7a -meal or the like to remove the greyish-green discoloration which is normally present therein due to the presence and subsequent reactions of chlorogenic and/or caffeic and other phenolic compounds. This pretreatment will be described hereinafter.
2. Roasting Roasting is one of the primary steps in Sunflower butter production whereby the Sunflower seeds are subject to radiant heat to reast or toast them - ~77323 to a uniform colour and pleasant flavour. This process may consist of a belt moving continuously through a series of oven compartments which grad-ually raise the temperature of the seeds to approx-imately 160C. Typical residence times are from 10 to 40 minutes. Proctor and Schwartz make a suitable belt roaster. Sunflower seeds may also be roasted in a batch-type of operation such as that manufactured by W.C. Cantrell Co. of Ft.Worth, Texas. Production rates are three to four batches per hour with a stock capacity of 1000 to 1200 lbs.
per hour, depending on the desired colour of the finished product and size of roaster.
The time/temperature relationship is an important parameter durlng roasting and influences several quality r~ characteristics, namely:
a) development of optimum colour.
b) development of desirable flavour.
The roasting process for Sunflower butter involves strict quality control measures to ensure that the product is not subjected to over-roasting conditions. Since confectionery Sunflower seeds are smaller in size than most varieties of peanuts, more care must be taken in selecting precise condi-tions to attain a well-balanced flavour and optimum colour.
On completion of roasting, it is essential that the Sunflower seeds are cooled as quickly as possible to prevent further roasting or darkening of the product. Again, the seeds ~1773;~3 g may pass through a cooling chamber on a continuous belt or be cooled in a bin by passing cold air through the product.
It is important to note that fresh roasted Sunflower seeds have a volatile and perishable flavour. Therefore, they should be processed as quickly as possible to obtain a high quality product. Holding roasted seeds for several hours prior to grinding can result in ~stale" Sunflower butter flavour.
Plavour as related to a Sunflower butter type of pro-duct is a complex ~ensation involving both taste and aroma. It is, therefore, imperative that the finished product flavour be well-balanced. The ~lavour is a pleasant sensation consisting of:
a) roasted Sunflower seeds and/or peanuts b1 sweetness c) saltiness On the other hand, flavours may develop during pro-cessing which render the product unacceptable in terms of quality, namely:
a) bitterness due to over-roasting b) "green" flavour due to inadequate roasting c) burnt flavour due to over-roasting d) rancid flavour due to lipid oxidation e) oily flavour due to the inability of the mixture to hold the oil.
Process conditions should be selected to avoid these flavour defects.
.. . . . . . ...
~77323
nean 2.01a 23.43a 51.59xy UNSmWBIIIZ~w 18 0.8Ibc 25.00ab 54.90a 19 0.67c 26.61a 50.43bc nean 0.74b 25.81a 52.67x IMIT~TIOW 12 1.83a 20.19c 47.01d 14 2.20a 11.82e 48.41cd 22 0.86bc 17.02d 50.40bc nean 1.63ab 16.34b 48.61y . -a Values ~n a oolumn followed by a common letter are n~t significan~ly different at P < 0.01 (a throu~h e) or at P < 0.05 (x,y).
~ ~773Z3 the other types.
Protein content ranged from 11.82% to 26.61% and was significantly influenced by the type of peanut butter.
Stabilized and unstabilized butters contained similar and significantly higher levels of protein (23.43~ and 25.81%, respectively) than the imitation products (16.34%). The imi-tation butters were also more variable in protein content -ranging from 11.82% to 20.19%. Lower protein contents reflect lower percentages of peanuts incorporated into the formulation.
10Oil content of the various types of peanut butter ; ranged from 47.01~ to 54.90%. Unstabilized butters had the largest amount of variation in oil content while the stabiliz-ed products have the least. It is interesting to note that imitation peanut butters had the lowest oil content in addi-tion to the lowest pxotein content.
Compositional characteristics of stabilized, smooth and crunchy style peanut butters are shown in Table 3. In smooth butters, moisture levels ranged from 0.74% to 2.22~;
~amples produced by national United States manufacturers had '~ 20the lowest average moisture content (1.36%), chain store brands were intermediate (1.82%) and those produced by "other" manu-facturers were highest (2.01%). National brands had the great-est variation in moisture level.
Protein content of smooth peanut butter produced by the various manufacturers ranged from 21.84% to 24.72%. This range is narrower than that quoted by Roberson et al. (12).
. _ . . _ .. ... . . .. . .. . . .. .. ....... . . . .. .. . ..... . ..
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~ V ¦ ¦ ~I N 117 01~ r~ c ~D ~ 8 o a o n ~31 I ~ ~
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~177323 Oil content varied from 48.23% to 55.02% with signi-ficant differences occurring between brands. With the excep-tion o$ one brand, all products met the limit of 55% fat.
Moisture, fat and protein levels in crunchy peanut butter were similar to the smooth style but with a narrower range of values. No mention was made about the level of chunks used in the formula. Parker and Melnick ~14) analyzed various chunk style peanut butters manufactured in the United States and found between 3.4% and 14.0% chunks by weight. These in-vestigators subsequently received a patent assigned to CPC
International Inc. for incorporating 15-25% by weight peanut chunks into peanut butter ~14).
INGREDIENT CHARACTERISTICS
.
The present invention relates to a peanut butter type of product oonsisting primarily of Sunflower seeds of either the oilseed or confectionery type, or a mix-ture thereof. Additional ingredients may/may not be added to improve the product's quality and sensory properties. These ingredients include salt, sweetening agents, stabilizers, emulsifiers and natural or artificial flavours.
Sunflower seeds are the primary ingredient in this type of product and generally comprise at least 70% by weight of the total formula. A comparison in composition between peanut~ and confectionery Sunflower seed is shown in Table 4.
Variations in these figures would be expected due to varieties and growth conditions.
4a.
TABLE 4: Composition of peanuts & swlflower see~s ~1).
Proxima~e Analyses Carbohydrate Mbisture Protein Fat Fikre Ash Descripkion % ~ % S ~ ~y ~ifference . , .
p~5: ' ' raw, with skins 5.6 26.0 47.5 2.4 . 2.3 16.2 raw, without skins 5.4 26.3 48.4 1.9 2.3 15.7 S~ ~;u .~: , , . .
. y, dbhulled 4.~ 24.0 47.3 3.8 4.~ 16.1 - . : .
, "
TABLE 5. Fatty Acid Profile ~1).
50q~ FAT FATTY ACIDba P/ ~
Description % TDtal S ~-lrated ~ :1 .C18:~ Ratio ''''' . .
. ,.
PEPNUrS:
. raw with ~kins 47.5 10 20 14 1.4:.1 ~;UNEl~ÆR S~ED
KERN~S~ .
, r~ dehuli0d 47.3 6 9 30 .5.0:1 .
based on total prod~ct weight . b polyunsatur~te/saturate 1~773Z3 Results indicate that the proximate analyses are quite similar with approximately 4.8% - 5.6% moisture, 24.0~ -26.3% protein, 47.3% - 48.4% fat, 1.9% - 3.8% fibre, 2.3% -4.0% ash and 15.7% - 16.2% carbohydrate by difference ~1).
This lnnovative product would therefore be expected to possess similar compositional characteristics to peanut butter, peanut spread or produc~ thereof.
However, the quality of the present invention from a nutritional point of view would be superior to peanut butter in view of its higher level of unsaturated fatty acids. Re-~ults shown in Table 5 indicate that dehulled confectionery Sunflower seeds have more than twice the level of polyunsatur-ated fatty acids (C18 2) compared to peanuts. Perhaps more importantly, the polyunsaturate/saturate level is 5.0:1 for Sunflower ~eeds compared to 1.4:1 for peanuts. It is expect-ed that these ratios will vary only slightly depending on variety of seed or nut (2-8), environment (5-10) and maturity ~4, 6, 11).
Salt level~ generally range from 1% - 2~ by weight of the formula and contribute towards the flavour and over-all palatability of the finished product.
Sweetening agents may be added to the product at levels normally up to 14%, primarily for sweetness and overall palatability. Several patents have been issued regarding sweetening agents in peanut butter ~U.S. patents 3,978,246 4,000,322). Examples of sugars which may be added to the con-, " , . ... . .. .. . .. . . . .. . .. .. . ...... . . .... .... .. ... ..... .. . . . .. .
~177323 fectionery Sunflower products include corn syrup solids, dex-trose, sucrose, invert sugar, icing sugar, beet sugar, molasses and honey. Selection of an appropriate sweetening compound will depend on availability, price and characteristic propertîes such as sweetness and hydroscopicity.
Stabilizers may be added to achieve desired tex-tures and prevent oil separation in the butter. Typical exam-ples include partially hydrogenated fat, fully hydrogenated fat, monoglyceride esters of fatty acids or mixtures of the above. These stabilizers set up as a continuous or semi-continuous stearine structure within the product during cool-ing. This helps to give the butter a glossy surface and in-creased stability under a broad range of storage conditions.
Levels may vary up to 10% by weight of the finished product.
Emulsifiers such as lecithin and polyglycerol esters may also be incorporated into the product to prevent oil separation. In emulsion systems such as margarine, these sur-face active agents concentrate at the interface between the oil and water, lowering the tension and allowing the two phases to come together.
However, emulsifiers would not be expected to act in the same manner in a peanut or Sunflower butter in view of the low moisture content. These compounds are postulated to form a complex with the protein moieties, thereby forming a more readily suspendible solid in the oil phase.
Flavouring agents may also be incorporated into the ~ . . , ;
Sunflower products to enhance the flavour sensation. These flavours may be either natural or artificial in nature and generally comprise less than 5% on a weight basis of the formula.
PROCESSING CONDITIONS
Some of the current processing technology for manufacturing conventional peanut butter and products thereof can be utilized in developing confectionery Sunflower butter.
Initially, the manufacturing procedure for Sunflower butter appears to be relatively simple, consisting of roasting the Sunflower seeds, grinding and/or milling and/or homogeniz-ing the mixture of ingredients, followed by deaeration, cooling and filling the product into containers. However, there are complex chemical and physical changes which arise during the processlng of Sunflower butter which do not occur ln the processing of peanut butter and which ultimately affect the quality of the finished product. It is imperative that the quality of incoming raw materials be both consistent and of high standards. The selection of optimum process-ing equipment, operating parameters, type and quantity of raw ingredients, and tempering conditions is essential to maintain a consistent, uniform, high quality product.
The basic processing steps include:
1. Pretreatment -Pretreatment of the Sunflower kernels, meat, - 7a -meal or the like to remove the greyish-green discoloration which is normally present therein due to the presence and subsequent reactions of chlorogenic and/or caffeic and other phenolic compounds. This pretreatment will be described hereinafter.
2. Roasting Roasting is one of the primary steps in Sunflower butter production whereby the Sunflower seeds are subject to radiant heat to reast or toast them - ~77323 to a uniform colour and pleasant flavour. This process may consist of a belt moving continuously through a series of oven compartments which grad-ually raise the temperature of the seeds to approx-imately 160C. Typical residence times are from 10 to 40 minutes. Proctor and Schwartz make a suitable belt roaster. Sunflower seeds may also be roasted in a batch-type of operation such as that manufactured by W.C. Cantrell Co. of Ft.Worth, Texas. Production rates are three to four batches per hour with a stock capacity of 1000 to 1200 lbs.
per hour, depending on the desired colour of the finished product and size of roaster.
The time/temperature relationship is an important parameter durlng roasting and influences several quality r~ characteristics, namely:
a) development of optimum colour.
b) development of desirable flavour.
The roasting process for Sunflower butter involves strict quality control measures to ensure that the product is not subjected to over-roasting conditions. Since confectionery Sunflower seeds are smaller in size than most varieties of peanuts, more care must be taken in selecting precise condi-tions to attain a well-balanced flavour and optimum colour.
On completion of roasting, it is essential that the Sunflower seeds are cooled as quickly as possible to prevent further roasting or darkening of the product. Again, the seeds ~1773;~3 g may pass through a cooling chamber on a continuous belt or be cooled in a bin by passing cold air through the product.
It is important to note that fresh roasted Sunflower seeds have a volatile and perishable flavour. Therefore, they should be processed as quickly as possible to obtain a high quality product. Holding roasted seeds for several hours prior to grinding can result in ~stale" Sunflower butter flavour.
Plavour as related to a Sunflower butter type of pro-duct is a complex ~ensation involving both taste and aroma. It is, therefore, imperative that the finished product flavour be well-balanced. The ~lavour is a pleasant sensation consisting of:
a) roasted Sunflower seeds and/or peanuts b1 sweetness c) saltiness On the other hand, flavours may develop during pro-cessing which render the product unacceptable in terms of quality, namely:
a) bitterness due to over-roasting b) "green" flavour due to inadequate roasting c) burnt flavour due to over-roasting d) rancid flavour due to lipid oxidation e) oily flavour due to the inability of the mixture to hold the oil.
Process conditions should be selected to avoid these flavour defects.
.. . . . . . ...
~77323
3) Milling/Grinding/Homogenization This is one of the most important stages in processing Sunflower butter and relates direct-ly to the quality of the finished product.
There are generally three types of processing methods which can be used singly or in combin-ation: milling, grinding or homogenization -all of which can produce a quality product with uniform consistency. Crucial to the selection o~ an appropriate process is the precise meter-ing of incoming ingredients and control of oper-ating parameters such as product temperature and distance between grinding plates. W.C.
Cantrell Co. offers a Vibra Screw SCR-20 Feeder ~Trade Mark) or the accurate metering of dry ingredients. Such feeders will ensure a uni-form consistency in the finished product.
a) _illing The milling process generally consists of linking two attrition mills in series, the first providing a coarse grind and the second a fine grind. For fine grinding, clear-ance between the plates or discs usually range from 0.003 to 0.032 inches. These mills can be used with a single pass to produce medium or coarse grades of Sunflower butter.
Maximum temperatures during milling or grinding should not exceed 82C to prevent "burnt" flavours in the A
finished product. In some instance5 cooling equipment may be inserted between two mills to keep product temperatures to a m~nimum. Cryogenic milling with solid carbon dioxiae may also be used to improve product stability by reducing the amount of oxygen incorporated during milling.
b~ ~rinding Grinding or size reduction may also be utilized in the processing stages and is usually installed as a two-stage process. Product is fed into a pre-breaker/grinder and then fed to a size reduction unit to givea smooth, creamy product.
Urschel manufacturers Comitrol equipment for this process with separate cutting heads for each operation.
The size of the finished particle is determined by the opening between the cutting blades and depth of cut made by the blades. The microcut head may vary from 156 to 210 blades, depending on the desired fini~hed product consistency, and remains stationary. A high speed impellor ~6,000 - 12000rpm) forces the prebroken seeds against the blades to produce a smooth consistency. The leading edge of the blade is a sharp knife which accomplishes size reduction with no metal-to-metal contact.
c) Homogenization Homogenization may be used as a unit proces~ or as a finishing procese for manufacturing Sunflower butter and pro-ducts thereof. This process produces a fine and creamy texture as well as a smooth appearance.
-12- ~323
There are generally three types of processing methods which can be used singly or in combin-ation: milling, grinding or homogenization -all of which can produce a quality product with uniform consistency. Crucial to the selection o~ an appropriate process is the precise meter-ing of incoming ingredients and control of oper-ating parameters such as product temperature and distance between grinding plates. W.C.
Cantrell Co. offers a Vibra Screw SCR-20 Feeder ~Trade Mark) or the accurate metering of dry ingredients. Such feeders will ensure a uni-form consistency in the finished product.
a) _illing The milling process generally consists of linking two attrition mills in series, the first providing a coarse grind and the second a fine grind. For fine grinding, clear-ance between the plates or discs usually range from 0.003 to 0.032 inches. These mills can be used with a single pass to produce medium or coarse grades of Sunflower butter.
Maximum temperatures during milling or grinding should not exceed 82C to prevent "burnt" flavours in the A
finished product. In some instance5 cooling equipment may be inserted between two mills to keep product temperatures to a m~nimum. Cryogenic milling with solid carbon dioxiae may also be used to improve product stability by reducing the amount of oxygen incorporated during milling.
b~ ~rinding Grinding or size reduction may also be utilized in the processing stages and is usually installed as a two-stage process. Product is fed into a pre-breaker/grinder and then fed to a size reduction unit to givea smooth, creamy product.
Urschel manufacturers Comitrol equipment for this process with separate cutting heads for each operation.
The size of the finished particle is determined by the opening between the cutting blades and depth of cut made by the blades. The microcut head may vary from 156 to 210 blades, depending on the desired fini~hed product consistency, and remains stationary. A high speed impellor ~6,000 - 12000rpm) forces the prebroken seeds against the blades to produce a smooth consistency. The leading edge of the blade is a sharp knife which accomplishes size reduction with no metal-to-metal contact.
c) Homogenization Homogenization may be used as a unit proces~ or as a finishing procese for manufacturing Sunflower butter and pro-ducts thereof. This process produces a fine and creamy texture as well as a smooth appearance.
-12- ~323
4) Deaeration The previous grinding or milling procedures in-corporate air into the but~er which would sub-sequently decrease the shelf life of the pro-duct if not removed. Thus, stainless steel deaeration tanks may be employed to facilitate the release of entrained air from the butter.
A full sweep agitator removes the produce from the wall of the vessel and continuously exposes new surface to allow air to escape under vacuum.
A full sweep agitator removes the produce from the wall of the vessel and continuously exposes new surface to allow air to escape under vacuum.
5) Chilling Chilling is an important aspect of the Sunflower butter processing and is required to reduce pro-duct temperatures down to approximately 32-43C
for filling. The outlet temperature will de-pend on the choice of stabilizer, but should be as low as tolerable for filling so that the dis-sipation of heat during tempering is kept to a minimum. The common equipment used in this type of operation are either Votator "C" (Trade Mark) units or Crepaco (Trade Mark) Swept Surface Heat Exchangers.
Optimum operating parameters must be selected to promote crystallization and achieve a desirable finished pro-duct texture. In addition, operating conditions should be related to tempering conditions to maximize product quallty.
~1773Z3
for filling. The outlet temperature will de-pend on the choice of stabilizer, but should be as low as tolerable for filling so that the dis-sipation of heat during tempering is kept to a minimum. The common equipment used in this type of operation are either Votator "C" (Trade Mark) units or Crepaco (Trade Mark) Swept Surface Heat Exchangers.
Optimum operating parameters must be selected to promote crystallization and achieve a desirable finished pro-duct texture. In addition, operating conditions should be related to tempering conditions to maximize product quallty.
~1773Z3
6) Tempering Finished product is tempered for a period of up to 72 hours at 10 - 38C. in roder to optimize crystallization properties of the product.
7) Chunk Style In the preparation of a chunk style Sunflower butter and products thereof, granulated Sunflower seeds or other suitable nuts are mixed into a smooth or creamy phase prior to the packaging process. Unfortunately, the agitation or mixing required to obtain an even distribution of chunks in the butter phase other products an end product which exhibits a greater tendency to oil out. This is a result of marked disruption of the contin-uous fat structure in the Sunflower butter.
Oil separation will generally occur in the vicinity of a Sunflower chunk. Hlgher levels of chunks will accentuate the problem and produce a Sun-flower butter which is difficult to spread.
Therefore, many peanut butter manufactueres will increase the level of hard fat or stabilizer in the smooth phase to compensate for the oil separation problem. Similarly, increased levels of stabilizer are employed in Sunflower butter to improve spreadability and maintain protection against oil ~lt~73Z3 separation. Additional levels of 0.5% to 3.5%
hard fat, monoglycerides, diglycerides, or blends thereof are commonly utilized.
Quality Characteristics Quality characteristics as they relate to confec-tionery Sunflower butter are both numerous and diverse in .
nature. They vary according to ingredients, formulation, method of manufacture, and tempering and handling conditions.
The end result i8 a product category having a wide 10rangeof quality attributes-Examples of product composition are shown as follows:
Example 1: 90% Sunflower Seeds 2% Vegetable Oil 2% Hydrogenated Yegetable Oil 4.5% Sugar (dextrose) 1.5% Salt Example 2: 90% Sunflower Seeds 2% Mono and Diglycerides 2% Hydrogenated Vegetable Oil 4.5% Sugar (dextrose and icing sugar) 1.5% Salt Example 3: 80% Sunflower Seeds
Oil separation will generally occur in the vicinity of a Sunflower chunk. Hlgher levels of chunks will accentuate the problem and produce a Sun-flower butter which is difficult to spread.
Therefore, many peanut butter manufactueres will increase the level of hard fat or stabilizer in the smooth phase to compensate for the oil separation problem. Similarly, increased levels of stabilizer are employed in Sunflower butter to improve spreadability and maintain protection against oil ~lt~73Z3 separation. Additional levels of 0.5% to 3.5%
hard fat, monoglycerides, diglycerides, or blends thereof are commonly utilized.
Quality Characteristics Quality characteristics as they relate to confec-tionery Sunflower butter are both numerous and diverse in .
nature. They vary according to ingredients, formulation, method of manufacture, and tempering and handling conditions.
The end result i8 a product category having a wide 10rangeof quality attributes-Examples of product composition are shown as follows:
Example 1: 90% Sunflower Seeds 2% Vegetable Oil 2% Hydrogenated Yegetable Oil 4.5% Sugar (dextrose) 1.5% Salt Example 2: 90% Sunflower Seeds 2% Mono and Diglycerides 2% Hydrogenated Vegetable Oil 4.5% Sugar (dextrose and icing sugar) 1.5% Salt Example 3: 80% Sunflower Seeds
8.5% Vegetable Oil 2% Mono and Diglycerides 4% Hydrogenated Vegetable Oil 4% Sugar ~dextrose) 1.5% Salt ; ~ 1773Z3 .
A nutritional profile compares two commercial brands of smooth style peanut butter against the Sunflower butter outlined in Example 1. Results are shown in Table 6 and indicate similar values for proximate analyses. The Sunflower bu~ter had a slightly lower moisture level and higher ash and fibre content than peanut butter. Protein contents were similar and ultimately depend on the level of nuts or seeds in the formula. The concentration of fat, on the other hand, depends both on the level of nuts or seeds and the level of added fat or stabilizer.
Mineral contents in the two brands of peanut butter were similar while the Sunflower butter showed slightly higher levels, especially in calcium and phosphorus. Iron, which is a well documented pro-oxidant of lipid oxidation (15), was present in all products at higher concentrations than expect-ed (0.0040%- 0.0055%). Watt and Merril (1) quote average levels of 0.0019% - 0.0020% iron in peanut butter and 0.0015%
iron in peanut spread.
Salt is added to peanut butter for palatability considerations and was found to vary from 1.27% in Brand #l peanut butter to 1.51% in Brand #2 peanut butter.
Acidity or pH ranged from fi.65 to 6.70 in peanut butter to 6.25 in the Sunflower butter. These differences would not be expected to significantly influence shelf life or product guality.
15~ 7323 TA~LE 6: Nutritional profile of peanut butter ver3us - Sunflower butter.
COMPOSITION BY WEIGHT
SUNFLOWER
DESCRIPTION BRAND #1 BRAND ~2 BUTTER
Proximate Analysis: -Moisture 1.26 2.65 0.50 Pat 53.30 52.10 54.30 Protein (N x 5.46)22.80 21.58 21.S8 Ash 3.11 3.38 4.74 Fibre 1.28 1.44 1.92 Carbohydrate by Difference 18.25 18.85 16.96 Total Sugars 7.25 10.48 8.12 Viscosity, cps: 6 6 6 ; 2 rpm 2.72 x 10 2.00 x 10 3.25 x 16 4 rpm 1.61 x 106 1.03 x 106 1.83 x 10 pH 6.70 6.65 6.25 Salt (by Cl) 1.27 1.51 1.47 (by Na) 1.28 1.42 1.28 Calcium 0.052 0.043 0.072 Phosphorh~ 0-35 0-33 0-74 Potas~lum 0.58 0.57 0.63 Iron 0.0050 0.0040 0.0055 '.
~atty Acid Profile: g/100 g ~at C16:0 ~.9 9.0 5.9 C18:0 4.0 4.2 6.6 C18:1 45.6 44.3 15.9 C18:2 35.3 34.7 70.0 18:3 1.4 1.3 --C20:0 0.8 1.8 --C22:0 3.0 4.7 1.6 Polyun~aturates lP) 36.7 36.0 70.0 Saturates lS) 17.7 19.7 14.1 P/S 2.1:1 1.8:1 5,ol . .. , ~ ~.77323 From a nutritional point of view, fatty acid pro-files have become increasingly important in the past few years. Indeed, levels of polyunsaturated and saturated fat in the diet have been of interest to dietitians, physicians, the fats and oils industry, government, and of course the consumer at large.
The nutritional profile indicates that the polyun-saturated fatty acid content of the Sunflower butter is appro-ximately twice that in peanut butter. Polyunsaturates ranged from 36.0% to 36.7% in peanut butter to 70~ in the Sunflower butter. Another important aspect to note is that the polyun-~aturatejsaturate ratio is 5.0:1 in the Sunflower product com-pared to 1.8 to 2.1:1 in the peanut butter samples. These re-~ults are depicted as typical for these typesof products.
The Sunflower spreads are characteristically greater than 55~ in at content with similar fatty acid profiles.
Other important characteristics of these types of products are their quality and quantity of protein. The pro-tein efficiency ratio (PER), a biological measure of protein quality, i~ 1.7 for peanut butter compared to 2.5 for casein (17). ~hus, depending on the quantity of protein, peanut butter fits the label of being either a "good source" or an "excellent ~ource" of protein. Similarly, Sunflower butter would be expected to fit into the ~ame category.
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_ 20 -With reference to the pretreatment process mentioned previously, a process is disclosed which eliminates the greyish-green discoloration which is normally present in Sunflower kernels, meat, meal or products thereof and results from the presence and subsequent reactions of chlorogenic acid and/or caffeic acid. This pretreatment process utilizes chemical and/or physical treatments to eliminate the colour problems.
Figure 1 shows a suggested reaction for the forma-tion of colour complexes in Sunflower products.
Figure 2 shows the reactions of o-quinone with sulfhydryl, amino, imino and activated methylene groups under alkaline conditions.
Phenolic Compounds The successful utilization of Sunflower kernels, meal or flour for human consumption such as Sunflower butter, spread and products thereof, has been hampered by the detri-mental properties of phenolic compounds present in these materials. These compounds produce an objectionable dark greyish-green colour due to the oxidation of polyphenolic compounds. Chlorogenic acid has been identified as the major polyphenolic compound in Sunflower kernels with minor constit-uents comprising caffeic acid, 3,5-dicaffeoylquinic acid, and a disubstituted cinnamic acid (19,20). Sabir et al. (20) reported 3 to 3.5.g per 100 g of Sunflower flour with chlorogenic and caffeic acids representing about 70% of the total phenolics.
Compounds related to p-coumaric, isoferulic and sinapic acids, as 1~773:23 well as hydroxycinnamic acid-sugar esters were also identified in the Sunflower flour (26). Many of the phenolic com-pounds are located in the outer portions of the Sunflower kernel, just under the testa (21).
The exact mechanism responsible for producing the discolouration problem is not well defined in the literature. Sosulski (22) proposed the following reaction to account for the formation of colour complexes in Sun flower products (Fig. 1). Atmospheric oxygen or enzyme catalyzed oxidation results in the formation of quinoidal compounds and possibly hydroperoxides (22). Both of these substances destruct labile amino acids, denature proteins and inhibit enzymes such as indole acetic acid oxidase (23), trypsin and lipase (19), and arginase (24). Cinnamic acids and their esters are of particular significance in oilseeds since they are preferred substrates for phenol oxidase (26).
The ortho-dihydroxyphenols such as caffeic acid, part of the chlorogenic acid molecule, may be oxidized to ortho-quinones by copper-containing enzymes present in the Sunflower material (22). Once formed, ortho-quinones such as chlorogenoquinone can react nonenzymatically to poly-merize or may bond covalently to fee amino, thiol or methy-lene groups of protein. The -amino group of lysine and the thioether group of methionine may be common targets, thereby rendering them nutritionally unavailable to the mono-gastric digestive system (22). The end result is a product with non-asthetic properties.
~.773Z3 - 21a -Figure 2 depicts a series of reactions of o - quinone with -sulfhydryl, amino, imino and activated methylene groups under alkaline conditions. The initial addition products are in their reduced (hydroquinone) state and are not brightly coloured. For example, the reaction of o - quinone with an amino acid forms the addition product and the concomitant reduction of quinone to the hydroquinone.
OH
R ~ O + AA ) R ~ OH
In the reduced state the addition product is not colored green. Howe~er, when the reduced form is oxidized by an unreacted quinone or oxygen, the dark green color develops, OH OH
; R ~ OH + quinone ~ R ~ O + hydroq~inone (colorless) (green) ~1773Z3 As a result of the discolouration problem, numerous investigators have attempted to remove the phenolic com-pounds from the kernels, meal or subsequent products. Com-plete removal of phenolics from Sunflower meal or isolate has been demonstrated after long periods of refluxing or shaking with 50-95% ethanol or 70-85% methanol (18,22,27, 28,29~. Aqueous batch diffusion by Sosulski et al. (30) removed over 90% of the chlorogenic acid from dehulled ker-nels and the defatted flour retained its white appearance under alkaline conditions. This process was based on the principle that low molecular weight substances such as poly-phenolic acids, simple sugars, minerals and nonprotein nitrogen compounds will passively diffuse through the semi-permeable membrances in the plant cells while large mole-cules such as triglycerides, protein, starch and crude fibre are retained in the kernel. However, operational costs for this method are prohibitive due to long extraction periods, large volumes of water required and high temper-atures required.
Sosulski et al. (21) later developed a continuous diffusion process at 80C which eliminated the discolour-ation problem in meal when solvent ratios and residence times were high. Results from these studies are shown in Tables 1, 2 and 3. Testa removal and temperature were found to be more critical than solvent flow rates for the rapid ~73;~3 diffusion of chlorogenic acid. However, commercialization of this process is not feasible in light of the large volumes of extract liquor required which would create a serious problem of waste disposal or solvent recovery. Product losses and protein solubilities were also prohibitive.
Fan _ al. (31) attempted to decrease the solvent requirements for the extraction of chlorogenic acid from Sunflower seeds and flour. Again~ yields of product from the countercurrent extraction process were low, thereby limiting its practical significance.
SUMMARY OF THE INVENTION
The present invention relates to a chemical and/
or physical process which eliminates the discolouration problem in Sunflower kernels, meat, meal or products there-of. The source of Sunflowers may be either the confection-ery or oilseed varieties and must be dehulled prior to ap-plication of the process. This process may be described as a pretreatment process, especially when it is applied to the whole Sunflower kernel after dehulling. Testas may or may not be removed prior to pretreatment processing.
In any event, it is undertaken prior to the roasting of seeds.
As discussed, this invention may be applied to Sunflower meats or meal. These substances may or may not be ground up in conventional ways prior to treatment 1~77323 _ 24 -by the process described herein.
The basic invention details a process which may include one or more of the following reactions. Examples of typical classes of chemicals which may be utilized in the process are also provided. The end result of these processes is the elimination of the grey-green colour and, in many instances, an improvement in the flavour and palat-ability of the product. Product yields may range above
A nutritional profile compares two commercial brands of smooth style peanut butter against the Sunflower butter outlined in Example 1. Results are shown in Table 6 and indicate similar values for proximate analyses. The Sunflower bu~ter had a slightly lower moisture level and higher ash and fibre content than peanut butter. Protein contents were similar and ultimately depend on the level of nuts or seeds in the formula. The concentration of fat, on the other hand, depends both on the level of nuts or seeds and the level of added fat or stabilizer.
Mineral contents in the two brands of peanut butter were similar while the Sunflower butter showed slightly higher levels, especially in calcium and phosphorus. Iron, which is a well documented pro-oxidant of lipid oxidation (15), was present in all products at higher concentrations than expect-ed (0.0040%- 0.0055%). Watt and Merril (1) quote average levels of 0.0019% - 0.0020% iron in peanut butter and 0.0015%
iron in peanut spread.
Salt is added to peanut butter for palatability considerations and was found to vary from 1.27% in Brand #l peanut butter to 1.51% in Brand #2 peanut butter.
Acidity or pH ranged from fi.65 to 6.70 in peanut butter to 6.25 in the Sunflower butter. These differences would not be expected to significantly influence shelf life or product guality.
15~ 7323 TA~LE 6: Nutritional profile of peanut butter ver3us - Sunflower butter.
COMPOSITION BY WEIGHT
SUNFLOWER
DESCRIPTION BRAND #1 BRAND ~2 BUTTER
Proximate Analysis: -Moisture 1.26 2.65 0.50 Pat 53.30 52.10 54.30 Protein (N x 5.46)22.80 21.58 21.S8 Ash 3.11 3.38 4.74 Fibre 1.28 1.44 1.92 Carbohydrate by Difference 18.25 18.85 16.96 Total Sugars 7.25 10.48 8.12 Viscosity, cps: 6 6 6 ; 2 rpm 2.72 x 10 2.00 x 10 3.25 x 16 4 rpm 1.61 x 106 1.03 x 106 1.83 x 10 pH 6.70 6.65 6.25 Salt (by Cl) 1.27 1.51 1.47 (by Na) 1.28 1.42 1.28 Calcium 0.052 0.043 0.072 Phosphorh~ 0-35 0-33 0-74 Potas~lum 0.58 0.57 0.63 Iron 0.0050 0.0040 0.0055 '.
~atty Acid Profile: g/100 g ~at C16:0 ~.9 9.0 5.9 C18:0 4.0 4.2 6.6 C18:1 45.6 44.3 15.9 C18:2 35.3 34.7 70.0 18:3 1.4 1.3 --C20:0 0.8 1.8 --C22:0 3.0 4.7 1.6 Polyun~aturates lP) 36.7 36.0 70.0 Saturates lS) 17.7 19.7 14.1 P/S 2.1:1 1.8:1 5,ol . .. , ~ ~.77323 From a nutritional point of view, fatty acid pro-files have become increasingly important in the past few years. Indeed, levels of polyunsaturated and saturated fat in the diet have been of interest to dietitians, physicians, the fats and oils industry, government, and of course the consumer at large.
The nutritional profile indicates that the polyun-saturated fatty acid content of the Sunflower butter is appro-ximately twice that in peanut butter. Polyunsaturates ranged from 36.0% to 36.7% in peanut butter to 70~ in the Sunflower butter. Another important aspect to note is that the polyun-~aturatejsaturate ratio is 5.0:1 in the Sunflower product com-pared to 1.8 to 2.1:1 in the peanut butter samples. These re-~ults are depicted as typical for these typesof products.
The Sunflower spreads are characteristically greater than 55~ in at content with similar fatty acid profiles.
Other important characteristics of these types of products are their quality and quantity of protein. The pro-tein efficiency ratio (PER), a biological measure of protein quality, i~ 1.7 for peanut butter compared to 2.5 for casein (17). ~hus, depending on the quantity of protein, peanut butter fits the label of being either a "good source" or an "excellent ~ource" of protein. Similarly, Sunflower butter would be expected to fit into the ~ame category.
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_ 20 -With reference to the pretreatment process mentioned previously, a process is disclosed which eliminates the greyish-green discoloration which is normally present in Sunflower kernels, meat, meal or products thereof and results from the presence and subsequent reactions of chlorogenic acid and/or caffeic acid. This pretreatment process utilizes chemical and/or physical treatments to eliminate the colour problems.
Figure 1 shows a suggested reaction for the forma-tion of colour complexes in Sunflower products.
Figure 2 shows the reactions of o-quinone with sulfhydryl, amino, imino and activated methylene groups under alkaline conditions.
Phenolic Compounds The successful utilization of Sunflower kernels, meal or flour for human consumption such as Sunflower butter, spread and products thereof, has been hampered by the detri-mental properties of phenolic compounds present in these materials. These compounds produce an objectionable dark greyish-green colour due to the oxidation of polyphenolic compounds. Chlorogenic acid has been identified as the major polyphenolic compound in Sunflower kernels with minor constit-uents comprising caffeic acid, 3,5-dicaffeoylquinic acid, and a disubstituted cinnamic acid (19,20). Sabir et al. (20) reported 3 to 3.5.g per 100 g of Sunflower flour with chlorogenic and caffeic acids representing about 70% of the total phenolics.
Compounds related to p-coumaric, isoferulic and sinapic acids, as 1~773:23 well as hydroxycinnamic acid-sugar esters were also identified in the Sunflower flour (26). Many of the phenolic com-pounds are located in the outer portions of the Sunflower kernel, just under the testa (21).
The exact mechanism responsible for producing the discolouration problem is not well defined in the literature. Sosulski (22) proposed the following reaction to account for the formation of colour complexes in Sun flower products (Fig. 1). Atmospheric oxygen or enzyme catalyzed oxidation results in the formation of quinoidal compounds and possibly hydroperoxides (22). Both of these substances destruct labile amino acids, denature proteins and inhibit enzymes such as indole acetic acid oxidase (23), trypsin and lipase (19), and arginase (24). Cinnamic acids and their esters are of particular significance in oilseeds since they are preferred substrates for phenol oxidase (26).
The ortho-dihydroxyphenols such as caffeic acid, part of the chlorogenic acid molecule, may be oxidized to ortho-quinones by copper-containing enzymes present in the Sunflower material (22). Once formed, ortho-quinones such as chlorogenoquinone can react nonenzymatically to poly-merize or may bond covalently to fee amino, thiol or methy-lene groups of protein. The -amino group of lysine and the thioether group of methionine may be common targets, thereby rendering them nutritionally unavailable to the mono-gastric digestive system (22). The end result is a product with non-asthetic properties.
~.773Z3 - 21a -Figure 2 depicts a series of reactions of o - quinone with -sulfhydryl, amino, imino and activated methylene groups under alkaline conditions. The initial addition products are in their reduced (hydroquinone) state and are not brightly coloured. For example, the reaction of o - quinone with an amino acid forms the addition product and the concomitant reduction of quinone to the hydroquinone.
OH
R ~ O + AA ) R ~ OH
In the reduced state the addition product is not colored green. Howe~er, when the reduced form is oxidized by an unreacted quinone or oxygen, the dark green color develops, OH OH
; R ~ OH + quinone ~ R ~ O + hydroq~inone (colorless) (green) ~1773Z3 As a result of the discolouration problem, numerous investigators have attempted to remove the phenolic com-pounds from the kernels, meal or subsequent products. Com-plete removal of phenolics from Sunflower meal or isolate has been demonstrated after long periods of refluxing or shaking with 50-95% ethanol or 70-85% methanol (18,22,27, 28,29~. Aqueous batch diffusion by Sosulski et al. (30) removed over 90% of the chlorogenic acid from dehulled ker-nels and the defatted flour retained its white appearance under alkaline conditions. This process was based on the principle that low molecular weight substances such as poly-phenolic acids, simple sugars, minerals and nonprotein nitrogen compounds will passively diffuse through the semi-permeable membrances in the plant cells while large mole-cules such as triglycerides, protein, starch and crude fibre are retained in the kernel. However, operational costs for this method are prohibitive due to long extraction periods, large volumes of water required and high temper-atures required.
Sosulski et al. (21) later developed a continuous diffusion process at 80C which eliminated the discolour-ation problem in meal when solvent ratios and residence times were high. Results from these studies are shown in Tables 1, 2 and 3. Testa removal and temperature were found to be more critical than solvent flow rates for the rapid ~73;~3 diffusion of chlorogenic acid. However, commercialization of this process is not feasible in light of the large volumes of extract liquor required which would create a serious problem of waste disposal or solvent recovery. Product losses and protein solubilities were also prohibitive.
Fan _ al. (31) attempted to decrease the solvent requirements for the extraction of chlorogenic acid from Sunflower seeds and flour. Again~ yields of product from the countercurrent extraction process were low, thereby limiting its practical significance.
SUMMARY OF THE INVENTION
The present invention relates to a chemical and/
or physical process which eliminates the discolouration problem in Sunflower kernels, meat, meal or products there-of. The source of Sunflowers may be either the confection-ery or oilseed varieties and must be dehulled prior to ap-plication of the process. This process may be described as a pretreatment process, especially when it is applied to the whole Sunflower kernel after dehulling. Testas may or may not be removed prior to pretreatment processing.
In any event, it is undertaken prior to the roasting of seeds.
As discussed, this invention may be applied to Sunflower meats or meal. These substances may or may not be ground up in conventional ways prior to treatment 1~77323 _ 24 -by the process described herein.
The basic invention details a process which may include one or more of the following reactions. Examples of typical classes of chemicals which may be utilized in the process are also provided. The end result of these processes is the elimination of the grey-green colour and, in many instances, an improvement in the flavour and palat-ability of the product. Product yields may range above
9~% and are typically in the range of 95%.
Process treatments may include one or more of:
1. Addition of acidic compounds that significantly affect the discolouration reaction. The most obvious reactions are those catalyzed by enzymes or oxygen. Typical classes of acids include:
A. Weak organic acids i. Carboxylic 1. citric 2. lactic 3. tartaric 4. propionic 5. acetic 6. succinic ii. Amino 1. glutamic 2. aspartic 3. cysteine iii. Aromatic 1. benzoic 2. phenol 3. salicylic 4. acetylsalicylic iv. Enol 1. ascorbic acid 2. erythorbic acid v. Citrus juice or extract from citrus fruits such as:
1. lemon juice 2. lime juice 3. orange juice 4. grapefruit juice vi. Fruit juice or extract from fruits such as:
1. apples (malic acid, ascorbic acid) 2. cranberries (benzoic acid) B. Strong organic acids 1. trichloracetic acid :~773Z3 C. Strong inorganic acids 1. hydrochloric 2. phosphoric 3. sulfuric 4. nitric 5. perchloric D. Weak inorganic acids 1. nitrous acid 2. boric acid 3. carbonic acid E. Acid salts The sodium and potassium salts of the acids in parts A, B, C and D.
2. Addition of reducing agents. These compounds will serve two functions. They will be preferentially oxidized and thereby prevent the oxidation of caffeic and chlorogenic acids or if strong reducing agents are used, they can con-vert the ortho-quinones back to the reduced state.
Typical reagents for this process are:
A. Organic reducing agents 1. ascorbic acid 2. erythorbic acid 3. hydroquinone 4. formaldehyde 5. ascorbyl palmitate B. Inorganic reducing agent 1. sodium hydrosulfite 2. sodium nitrite 3. sodium thiosulfate 4. sodium metabisulfite 3. Addition of bleaching agents. This technique will des-troy the colour complexes which have formed.
Examples include:
1. hydrogen peroxide 2. chlorine 3. sulfur dioxide 4. soidum bisulfite 5. sulfurous acid 4. Inactivation of enzymes 1. heat treatment 2. addition of enzyme inhibitors 3. addition of metal ion chelators 4. adjustment in pH
5. Addition of blocking compounds. These compounds will react with the o-quinone or with the free amino and thiol ~1773Z3 groups of proteins and prevent the formation of the colour-ed complex.
Examples of such compounds include:
1. aldehydes and ketones 2. cysteine and glutathione 3. sugars 4. primary and secondary amines 5. Other amino acids 6. Addition of compounds which result in the hydrolysis of chlorogenic acid. Examples include the following: -i. Strong acids 1. hydrochloric acid 2. phosphoric acid 3. sulfuric acid ii. Enzymes 1. esterases 7. Addition of compounds which result in the breakdown of the ortho quinone-protein complex.
1. strong acid enzymes 8. Addition of antioxidants. These compounds will slow any free radical mediated reactions.
1. Butylated hydroxyanisole (BHA~
2. Butylated hydroxytoluene (BHT) 11'773Z3 _ 29 -3. Propyl gallate 4. Tertiary butylhydroquinone (TBHQ) 5. Gums such as gum guaiac 6. Ethosyquin 7. Tocopherols 9. Utilization of physical treatments:
1. Application of moist heat. Examples in-clude pasteurization5 tyndallization, auto-claving, or heating in presence of aqueous solutions of the one or more of the afore-mentioned chemicals or classes of chemicals.
2. Utilization of microwave treatments.
3. Dry heat such as oven drying.
4. Extrusion cooking 5. Cooklng under pressure or vacuum Although several process treatments are disclosed, perhaps the most important ones are firstly the use of the reducing agents and secondly the use of the acidic compounds.
The processes for use of these two preferred treat-ments are similar and dealing first with the use of the reducing agents, the solution containing them should in-clude the selected reducing agent in a ratio of between 0.05%
and 5.0% by weight. The seeds or other form of meal and the like are soaked in the solution at a temperature of between 1C and 100C. Cooking under pressure could utilize higher temperatures. For example, temperatures could reach 200C
at 225.5 p.s.i.
It will of course be appreciated that the hotter the solution, the less time is required for the solution to be absorbed by the seeds until they contain approximately 40% by weight of the solution although this figure can go as high as 70% by weight.
The time is therefore between 24 hours if the solu-tion is at 1C down to approximately 2 minutes if the solution is at the boiling point, namely, 100C.
The preferred temperature is 95C and the preferred moisture content should be approximately 40/O by weight.
Once this has been reached, the seeds or other form of meal, are placed in a combination drying and roasting device the temperature of which is preferably approximately 160C.
However, this temperature may vary from a low of 30C to a high of 240C.
Drying ends when the moisture content has dropped to approximately 8% by weight and at that point the roasting action commences and takes approximately 2 to 40 minutes de-pending upon the roasting colour required. The desirable colour is a light toasted colour and once again this depends upon the temperature selected.
Once the roasting action has been completed, the ~773Z3 remainder of the process as hereinbefore described, may take place with the roasting action preventing a reverse of the discolouration from occurring.
When using the acidic treatment, the acid solution should be between 0.01% and 10% by weight and typically, 0.1% to 1.0% acid is utilized. Otherwise the details of the pretreatment are the same as that given for the reducing treat-ment.
Examples of typical pretreatment systems are as follows:
Example 4: Dehulled confectionary Sunflower seed is immersed in a 2% solution of ascorbic acid at 30C until the seed moisture content has reached 40% by weight. The pretreated seed is then dried and roasted at 160C.
Example 5: Dehulled confectionary Sunflower seed is immersed in a boiling solution of erythorbic acid (1%
by weight) for 30 minutes. The pretreated seed is then dried and roasted at 160C.
Example 6: Dehulled Sunflower seed is immersed in a 1%
tartaric acid solution (by weight) at 95C for 20 minutes. The pretreated seed is then dried roasted at 170C.
il773Z3 REFERENCES
1. Watt, B.K. and Merrill, A.L., Composition of Foods:
raw, processed, prepared, Agriculture Handbook No: 8, (1975).
2. Carter, J.F., Sunflower science and technology, Agronomy Series No: 19, Soil Science Socity of America, Inc., Madison, Wisconsin, (1978), Chapter 9.
3. Holley, K.T. and Hammons, RØ, University of Georgia Research Bulletin No: 32, (1968).
4. Sanders, T.H., J.A.O.C.S. 57:12, (1980).
5. Worthington, R.E., Hammons, RØ and Allison, J.R., J. Agric. Food Chem. 20:727, (1972).
6. Young, C.T., Matlock, R.S. and Waller, G.R., J.A.O.C.S.
49:314, (1972).
7. Young, C.T., Worthington, R.E., Hammons, RØ, Matlock, R.S., Waller, G.R. and Morrison, R.D., J.A.O.C.S. 51:31 (1974).
8. Brown, D.F., Cater, C.M., Mattil, K.F. and Darrock, J.G.
J. Good Sci. 40:1055 (1975).
9. Kinman, M.L. and Earle, F.R., Crop Science, 4:412, (1964).
Process treatments may include one or more of:
1. Addition of acidic compounds that significantly affect the discolouration reaction. The most obvious reactions are those catalyzed by enzymes or oxygen. Typical classes of acids include:
A. Weak organic acids i. Carboxylic 1. citric 2. lactic 3. tartaric 4. propionic 5. acetic 6. succinic ii. Amino 1. glutamic 2. aspartic 3. cysteine iii. Aromatic 1. benzoic 2. phenol 3. salicylic 4. acetylsalicylic iv. Enol 1. ascorbic acid 2. erythorbic acid v. Citrus juice or extract from citrus fruits such as:
1. lemon juice 2. lime juice 3. orange juice 4. grapefruit juice vi. Fruit juice or extract from fruits such as:
1. apples (malic acid, ascorbic acid) 2. cranberries (benzoic acid) B. Strong organic acids 1. trichloracetic acid :~773Z3 C. Strong inorganic acids 1. hydrochloric 2. phosphoric 3. sulfuric 4. nitric 5. perchloric D. Weak inorganic acids 1. nitrous acid 2. boric acid 3. carbonic acid E. Acid salts The sodium and potassium salts of the acids in parts A, B, C and D.
2. Addition of reducing agents. These compounds will serve two functions. They will be preferentially oxidized and thereby prevent the oxidation of caffeic and chlorogenic acids or if strong reducing agents are used, they can con-vert the ortho-quinones back to the reduced state.
Typical reagents for this process are:
A. Organic reducing agents 1. ascorbic acid 2. erythorbic acid 3. hydroquinone 4. formaldehyde 5. ascorbyl palmitate B. Inorganic reducing agent 1. sodium hydrosulfite 2. sodium nitrite 3. sodium thiosulfate 4. sodium metabisulfite 3. Addition of bleaching agents. This technique will des-troy the colour complexes which have formed.
Examples include:
1. hydrogen peroxide 2. chlorine 3. sulfur dioxide 4. soidum bisulfite 5. sulfurous acid 4. Inactivation of enzymes 1. heat treatment 2. addition of enzyme inhibitors 3. addition of metal ion chelators 4. adjustment in pH
5. Addition of blocking compounds. These compounds will react with the o-quinone or with the free amino and thiol ~1773Z3 groups of proteins and prevent the formation of the colour-ed complex.
Examples of such compounds include:
1. aldehydes and ketones 2. cysteine and glutathione 3. sugars 4. primary and secondary amines 5. Other amino acids 6. Addition of compounds which result in the hydrolysis of chlorogenic acid. Examples include the following: -i. Strong acids 1. hydrochloric acid 2. phosphoric acid 3. sulfuric acid ii. Enzymes 1. esterases 7. Addition of compounds which result in the breakdown of the ortho quinone-protein complex.
1. strong acid enzymes 8. Addition of antioxidants. These compounds will slow any free radical mediated reactions.
1. Butylated hydroxyanisole (BHA~
2. Butylated hydroxytoluene (BHT) 11'773Z3 _ 29 -3. Propyl gallate 4. Tertiary butylhydroquinone (TBHQ) 5. Gums such as gum guaiac 6. Ethosyquin 7. Tocopherols 9. Utilization of physical treatments:
1. Application of moist heat. Examples in-clude pasteurization5 tyndallization, auto-claving, or heating in presence of aqueous solutions of the one or more of the afore-mentioned chemicals or classes of chemicals.
2. Utilization of microwave treatments.
3. Dry heat such as oven drying.
4. Extrusion cooking 5. Cooklng under pressure or vacuum Although several process treatments are disclosed, perhaps the most important ones are firstly the use of the reducing agents and secondly the use of the acidic compounds.
The processes for use of these two preferred treat-ments are similar and dealing first with the use of the reducing agents, the solution containing them should in-clude the selected reducing agent in a ratio of between 0.05%
and 5.0% by weight. The seeds or other form of meal and the like are soaked in the solution at a temperature of between 1C and 100C. Cooking under pressure could utilize higher temperatures. For example, temperatures could reach 200C
at 225.5 p.s.i.
It will of course be appreciated that the hotter the solution, the less time is required for the solution to be absorbed by the seeds until they contain approximately 40% by weight of the solution although this figure can go as high as 70% by weight.
The time is therefore between 24 hours if the solu-tion is at 1C down to approximately 2 minutes if the solution is at the boiling point, namely, 100C.
The preferred temperature is 95C and the preferred moisture content should be approximately 40/O by weight.
Once this has been reached, the seeds or other form of meal, are placed in a combination drying and roasting device the temperature of which is preferably approximately 160C.
However, this temperature may vary from a low of 30C to a high of 240C.
Drying ends when the moisture content has dropped to approximately 8% by weight and at that point the roasting action commences and takes approximately 2 to 40 minutes de-pending upon the roasting colour required. The desirable colour is a light toasted colour and once again this depends upon the temperature selected.
Once the roasting action has been completed, the ~773Z3 remainder of the process as hereinbefore described, may take place with the roasting action preventing a reverse of the discolouration from occurring.
When using the acidic treatment, the acid solution should be between 0.01% and 10% by weight and typically, 0.1% to 1.0% acid is utilized. Otherwise the details of the pretreatment are the same as that given for the reducing treat-ment.
Examples of typical pretreatment systems are as follows:
Example 4: Dehulled confectionary Sunflower seed is immersed in a 2% solution of ascorbic acid at 30C until the seed moisture content has reached 40% by weight. The pretreated seed is then dried and roasted at 160C.
Example 5: Dehulled confectionary Sunflower seed is immersed in a boiling solution of erythorbic acid (1%
by weight) for 30 minutes. The pretreated seed is then dried and roasted at 160C.
Example 6: Dehulled Sunflower seed is immersed in a 1%
tartaric acid solution (by weight) at 95C for 20 minutes. The pretreated seed is then dried roasted at 170C.
il773Z3 REFERENCES
1. Watt, B.K. and Merrill, A.L., Composition of Foods:
raw, processed, prepared, Agriculture Handbook No: 8, (1975).
2. Carter, J.F., Sunflower science and technology, Agronomy Series No: 19, Soil Science Socity of America, Inc., Madison, Wisconsin, (1978), Chapter 9.
3. Holley, K.T. and Hammons, RØ, University of Georgia Research Bulletin No: 32, (1968).
4. Sanders, T.H., J.A.O.C.S. 57:12, (1980).
5. Worthington, R.E., Hammons, RØ and Allison, J.R., J. Agric. Food Chem. 20:727, (1972).
6. Young, C.T., Matlock, R.S. and Waller, G.R., J.A.O.C.S.
49:314, (1972).
7. Young, C.T., Worthington, R.E., Hammons, RØ, Matlock, R.S., Waller, G.R. and Morrison, R.D., J.A.O.C.S. 51:31 (1974).
8. Brown, D.F., Cater, C.M., Mattil, K.F. and Darrock, J.G.
J. Good Sci. 40:1055 (1975).
9. Kinman, M.L. and Earle, F.R., Crop Science, 4:412, (1964).
10. Cavin, D.T., Can. J. Bot. 43:63, (1965).
11. Worthington, R.E., Proceedings 5th National Peanut Research Conference, Norfolk, V.A. (1968), Page 87.
12. Roberson, S., Marion, J.E. and Woodroof, J.G. J. Amer.
Dietic Assoc. 49:208, (1966).
il77;~23
Dietic Assoc. 49:208, (1966).
il77;~23
13. McWatters, K.H. and Young, C.T., J Food Sci. 43:370, (1978).
14. Parker, W.A. and Melnick, D., Chunk style peanut butter U.S. Patent 3,950,568; April 13, (1976).
15. MacDonald, B.E., M. Sc. Thesis, University of Guelph, Guelph, Ontario, (1978).
16. F.A.O., Amino Acid Content of Foods and Biological Data on Proteins, Food and Agriculture Organization of the United Nations, Rome, Italy (1970).
17. ~aighton, A.J., J.A.O.C.S. 36 (1959) Page 347
18. Mikoljczak, K.L., Smith, C.R., Jr., and Wolff, I.A.
J. Agr. Food Chem. 18:27 (1970).
J. Agr. Food Chem. 18:27 (1970).
19. Milic, B., Stojanovic, S., Vucurevic, N., and Turcic, M.
J. Sci. Food Agr. 19:108 (1968).
J. Sci. Food Agr. 19:108 (1968).
20. Sabir, M.A., Sosulski, F.W., and Kernan, J.A.
J. Agr. Food Chem. 22:572 (1974).
J. Agr. Food Chem. 22:572 (1974).
21. Sosulski, F.W., Sabir, M.A. and Fleming, S.E.
J. Food Sci. 38:468 (1973).
J. Food Sci. 38:468 (1973).
22. Sosulski, F., J. Amer. Oil Chemists' Soc. 56:711 (1979).
23. Rabin, R.S. and Kein, R.M. Arch. Biochem. Biophys.
70:11 (1975).
70:11 (1975).
24. Muszynska, G. and Reflier, I., Acta Biochem. Pol. 17:247 (1970).
25. Pierpoint, W.S., Rep. Rothamsted Exp. Stn. Part 2, Page 199, (1970).
` 11773Z3
` 11773Z3
26. Smith, A.F. and Johnsen, V.L., Cereal Chem. 25:399 (1948).
27. Joubert, F.J., Biochim. Biophys. Acta 16:520 (1955).
28. Gheyassudin, S., Cater, C.M. and Mattil, K.F.
Food Technol. 24:242 (1970).
Food Technol. 24:242 (1970).
29. Pomenta, J.V. and Burns, E.D., J. Food Sci. 36:490 (1971).
30. Sosulski, F.W., McCleary, C.W. and Soliman, F.S.
J. Food Sci. 37:253(1972).
J. Food Sci. 37:253(1972).
31. Fan, T.Y., Sosulski, F.W. and Hamon, N.W., Cereal Chem. 53:118 (1976)~
Claims (6)
(1) A process for the preparation of sunflower butter and products thereof prepared from a starting material such as sunflower seeds, consisting of the steps of a) dehulling the sunflower seeds, b) pretreating the seeds to remove the greyish-green discoloration thereof, by immersing said seeds in a solution selected from the group consisting of:
1. reducing agents, 2. acidic compounds, 3. bleaching agents, 4. blocking compounds, 5. compounds which result in the hydrolysis of chlorogenic acid, 6. compounds which result in the breakdown of the ortho quinone-protein complex, 7. compounds which result in the inactivation of enzymes, 8. antioxidants c) drying and roasting the seeds, d) cooling the roasted seeds, e) addition of other ingredients selected from the group consisting of:
1. sweetening agents 2. stabilizers I
3. emulsifiers 4. salt 5. flavoring compounds (artificial and/or natural) 6. partially hydrogenated oil and/or fat 7. vegetable oil 8. animal fat 9. preservatives 10. marine oil f) milling, grinding and homogenizing the roasted seeds, g) deaerating the resulting butter, h) chilling the butter and then i) tempering the butter.
(2) The process according to Claim 1 in which the pretreatment of the seeds includes the immersion there-of in a reducing solution selected from the group consist-ing of A. Organic reducing agents 1. ascorbic acid, 2. erythorbic acid, 3. hydroquinone 4. formaldehyde 5. ascorbyl palmitate and B. Inorganic reducing agent 1. sodium hydrosulfite, 2. sodium nitrite 3. sodium thiosulfate 4. sodium metabisulfite (3) The process according to Claim 1 in which the pretreatment of the seeds includes the immersion there-of in an acidic solution selected from the group consist-ing of A. Weak organic acids consisting of i. Carboxylic 1. citric 2. lactic 3. tartaric 4. propionic 5. acetic 6. succinic ii. Amino 1. glutamic 2. aspartic 3. cysteine iii. Aromatic 1. benzoic 2. phenol 3. salicylic 4. acetylsalicylic iv. Enol 1. ascorbic acid 2. erythorbic acid B. Strong organic acids consisting of 1. trichloracetic acid C. Strong inorganic acids from the group con-sisting of 1. hydrochloric 2. phosphoric 3. sulfuric 4. nitric 5. perchloric D. Weak inorganic acids from the group con-sisting of 1. nitrous acid 2. boric acid 3. carbonic acid or E. Acid salts selected from the sodium and potassium salts of the acids listed above in parts A, B, C
and D.
(4) The process according to Claim 2 in which the solution includes a) 0.05% to 5.0% of the reducing agent by weight and b) the seeds are immersed in the solution at a temperature from between 1°C and 200°C, c) for a time period from between 24 hours to 2 minutes depending upon the temperature (b), d) dried at a temperature from between 30°C to 240°C until the moisture content of the seeds drop to approximately 8% by weight and then e) roasting the seeds at the temperature of be-tween 90°C and 240°C between 2 minutes and 40 minutes de-pending upon the roasting color required.
(6) A pretreatment process for sunflower seeds and products thereof consisting of the steps of pretreat-ing the dehulled seed by the immersion thereof in a solu-tion selected from the group consisting of a) reducing agents, b) acidic compounds, c) bleaching agents, d) blocking compounds, e) compounds which result in the hydrolysis of chlorogenic acid, f) compounds which result in the breakdown of the ortho quinone-protein complex.
g) compounds which result in the inactivation of enzymes, h) antioxidants or i) the utilization of physical treatments.
(7) The pretreatment process according to Claim 6 in which the pretreatment of the seeds includes the im-mersion thereof in a reducing solution selected from the group consisting of A. Organic reducing agents 1. ascorbic acid 2. erythorbic acid 3. hydroquinone 4. formaldehyde 5. ascorbyl palmitate and B. Inorganic reducing agent 1. sodium hydrosulfite 2. sodium nitrite 3. sodium thiosulfate 4. sodium metabisulfite (8) The process according to Claim 6 in which the pretreatment of the seeds includes the immersion there-of in an acidic solution selected from the group consist-ing of A. Weak organic acids consisting of i. Carboxylic 1. citric 2. lactic 3. tartaric 4. propionic 5. acetic 6. succinic ii. Amino 1. glutamic 2. aspartic 3. cysteine iii. Aromatic 1. benzoic 2. phenol 3. salicylic 4. acetylsalicylic iv. Enol 1. ascorbic acid 2. erythorbic acid v. Citrus juice or extract from citrus fruits.
B. Strong organic acids consisting of 1. trichloracetic acid C. Strong inorganic acids from the group consist-ing of 1. hydrochloric 2. phosphoric 3. sulfuric 4. nitric 5. perchloric D. Weak inorganic acids from the group consist-ing of 1. nitrous acid 2. boric acid 3. carbonic acid or E. Acid salts selected from the sodium and po-tassium salts of the acids listed above in parts A, B, C
and D.
(9) The process according to Claim 6 in which the solution includes (a) 0.05% to 5.0% of the reducing agent by weight and (b) the seeds are immersed in the solution at a temperature from between 1°C and 200°C, (c) for a time period from between 24 hours to 2 minutes depending upon the temperature (b), (d) dried at a temperature from between 30°C to 240°C until the moisture content of the seeds drops to approximately 8% by weight and then (e) roasting the seeds at the temperature of between 90°C and 240°C between 2 minutes and 40 minutes depending upon the roasting color required.
(10) The process according to Claim 6 in which the solution consists of a) the acid being between 0.01% and 10% by weight, b) the seeds are immersed in the solution at a temperature from between 1°C and 200°C, c) for a time period from between 24 hours to 2 minutes depending upon the temperature (b), d) dried at a temperature from between 30°C to 240°C until the moisture content of the seeds drops to approximately 8% by weight and then e) roasting the seeds at the temperature of be-tween 90°C and 240°C between 2 minutes and 40 minutes de-pending upon the roasting color required.
(11) The process according to Claim 3 or 8 in which the citrus juice or extract from citrus fruits is selected from the group consisting of 1. lemon juice 2. lime juice 3. orange juice 4. grapefruit juice and from the fruit juice or extract from fruits selected from the group consisting of 1. apples (malic acid, ascorbic acid) 2. cranberries (benzoic acid).
(12) The process according to Claims 1, 2 or 3 in which the starting material is selected from the group consisting of Sunflower kernels, meat, meal or products thereof, (13) The process according to Claims 4, 5 or 6 in which the starting material is selected from the group consisting of Sunflower kernels, meat, meal or products thereof.
(14) The process according to Claims 7, 8 or 9 in which the reducing agent or acid is ascorbic acid.
(15) The process according to Claim 10 in which the reducing agent or acid is ascorbic acid.
(16) The process according to Claims 6, 7 or 8 in which the reducing agent or acid is erythorbic acid.
(17) The process according to Claims 9 or 10 in which the reducing agent or acid is erythorbic acid.
(18) The process according to Claim 1 in which the pretreatment of the starting material includes the steps of preheating the material by the addition of a blocking compound which reacts with o-quinone or the free amino and thiol groups of protein, said blocking compound being selected from the group consisting of 1. aldehydes and ketones 2. cysteine and glutathione 3. sugars 4. primary and secondary amines 5. other amino acids.
(19) The process according to Claim 1 in which the pretreatment of the starting material includes the step of pretreating the material by physical means select-ed from the group consisting of
1. the application of moist heat,
2. microwave treatment,
3. dry heat,
4. extrusion cooking,
5. cooking under pressure, and
6. cooking under vacuum.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8106819 | 1981-03-04 | ||
| GB8106819 | 1981-03-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1177323A true CA1177323A (en) | 1984-11-06 |
Family
ID=10520141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000397327A Expired CA1177323A (en) | 1981-03-04 | 1982-03-01 | Sunflower butter spread and products thereof including a pretreatment of the sunflower seeds and the like |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1177323A (en) |
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| US10645950B2 (en) | 2017-05-01 | 2020-05-12 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
| US11412759B1 (en) | 2021-07-14 | 2022-08-16 | Usarium Inc. | Method for manufacturing alternative meat from liquid spent brewers' yeast |
-
1982
- 1982-03-01 CA CA000397327A patent/CA1177323A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10645950B2 (en) | 2017-05-01 | 2020-05-12 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
| US11412759B1 (en) | 2021-07-14 | 2022-08-16 | Usarium Inc. | Method for manufacturing alternative meat from liquid spent brewers' yeast |
| US11464243B1 (en) | 2021-07-14 | 2022-10-11 | Usarium Inc. | Spent brewers' yeast based alternative meat |
| US11839225B2 (en) | 2021-07-14 | 2023-12-12 | Usarium Inc. | Method for manufacturing alternative meat from liquid spent brewers' yeast |
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