DE102006057350A1 - Producing a meal product from lupine containing proteins in native form with internal fiber, useful e.g. as a probiotic food, comprises grinding the raw material containing lupine and separating a coarse fraction by wind screening - Google Patents

Abstract

Production of a meal product from lupine containing proteins in native form with an internal fiber content of maximally 20 wt.%, comprises grinding the raw material containing lupine and subsequently separating a coarse fraction according to the grain size by wind screening, where the components of the preparation are used in a dry form. Independent claims are included for: (1) a meal product from lupine comprising at least 55 wt.% of the native protein and maximum 20 wt.% of internal fibers; and (2) a probiotic food comprising the meal product as a dietary supplement agent.

Description

at The present invention is a high protein Milled lupine product containing native proteins of at least 55 wt .-% and an inner fiber content of <20 wt .-%. by virtue of its composition and physical properties it in a special way for the use as an ingredient for Food or feed suitable. In addition, it represents an excellent Starting product for the preparation of lupine protein concentrates and isolates.

In front the background of the trend to foods with particularly health-promoting Properties are becoming more and more important for bioactive products. Lupins contain one for the human organism particularly high-quality protein composition, in particular as a supplement to today very much of cereal products and animal products dominated diet. In addition, the abundant fiber, high quality compound triglycerides, prebiotic α-galactosides and a relatively high mineral content.

Yet is the proportion of foods with lupine meal products as Ingredient in the diet low. causal for the moderate acceptance of the consumer for Lupine milled products are often perceived as rough and scratchy Texture caused by the high fiber content with particle sizes over 100 microns becomes.

When Milled lupine in the conventional Sense is understood a mechanically shredded product that after the comminution contains all fractions of the starting product. The Starting product can be unpeeled or peeled seeds from lupine or a fraction made by other methods be.

Out Lupines are kernels, flakes, grits, grits and peeled and flours unpeeled Seed known. These correspond in their material composition essentially the natural one Composition of the unpeeled Seed or peeled Sow the seed of cotyledon. This composition includes typically with unpeeled Sow 20 to 25% outer fiber from the shell and 20 to 30% inner fiber of the cotyledon. The α-galactoside content, defined as the sum of the contents of raffinose, stachyose and verbascose, is in the range of 4 to 7%. The unpeeled seed still contains 35-40% Protein, 5 to 9% lipids and 2 to 4% minerals. Peeled seeds is almost complete freed from the outer fiber. The content of internal fiber is 27 to 35%. Furthermore are 40 to 50% protein, 4 to 8% α-galactosides, 6 to 10% lipids, and 3 to 4.5% minerals. The salary of vitamins, polyphenols and other secondary plant constituents in lupine meal products essentially corresponds after production that of native seed. The mean particle size (d50) in flours is typically greater than 50 μm.

Farther Protein concentrates are known. These contain over 60% Protein and very low levels of α-galactosides (<1%) as well as and / or alcohol soluble Vitamins and polyphenols. Furthermore, protein isolates are known. These contain about 85% protein and very low levels of lipids (<1%), α-galactosides (<1%), fibers (<3%) and water- and / or alcohol-soluble Vitamins and polyphenols.

by virtue of the high levels of fibers in lupine milling products and commonly relatively coarse particle size, in particular the fiber particles, the production of sensory appealing foods from lupine difficult. By the high non-digestible fiber content, the products have only a medium Nutritional value. Protein concentrates contain almost no prebiotic active α-galactosides still water and / or alcohol soluble Vitamins and polyphenols. Protein isolates contain almost none nutritionally high quality lupine oils, prebiotic active α-galactosides still water and / or alcohol-soluble Vitamins and polyphenols.

task The present invention was therefore a lupine meal to develop that has better senoric properties than flours and having a reduced compared to the raw fiber content. At the same time should be levels of nutritionally high-quality Lipids and prebiotic acting α-galactosides be the same size or the same size greater than are in the seed. Furthermore, the nutritional value of the product should be increased become. With this product are nutritionally beneficial and nutritious as well as the consumer appealing food produced can be.

This object is achieved by the method for producing a meal with the features of claim 1 and the product with the features of claim 9. Furthermore, a pre biotic food and the use of the milled product. The other dependent claims show advantageous developments.

According to the invention is a Process for the preparation of a protein containing protein in native form from lupins with a content of internal fibers not exceeding 20% by weight in which a lupine-containing raw material is ground and then a separation of a coarse fraction to grain size by means of air classification takes place. A special feature of the present method is that all process steps carried out by dry technique become. The advantage of the dry process according to the invention the waiver of heating of the ground product to temperatures above 50 ° C leads to that the proteins are obtained in the native state. The nativity of proteins and due to the fine grinding strong mechanical fiber flow to lead for excellent texture-giving and improving properties. The product can therefore - partially or completely - instead known thickening, emulsifying and / or gelling agents be used.

In A preferred variant of the method according to the invention is first the Milling by impact crushing performed to contain the lupine To obtain milled product.

When Coarse fractions are essentially internal fibers and in water or aqueous Alcohol insoluble Components of the lupine raw material separated.

At the inventive method can from 5 to 30% by weight of the inner fibers of the lupine raw material be separated.

Preferably the process steps are carried out at temperatures below 50 ° C. This allows it that, especially temperature-sensitive components of the raw material be spared.

At the inventive method it is further preferred that the raw material containing the lupine Lupinus angustifolius contains. With regard to the lupine-containing raw material, both oleaginous Lupine seeds as well as de-oiled Lupine seeds are used. So it was surprisingly found be that the inventive method for lupins or lupine products with wide variation in oil content can. So are oil contents from 0 to 20 wt .-%, determined by Caviezel, processable, without that the product properties are impaired.

According to the invention as well a lupine meal containing native proteins of at least 55 wt .-% and a content of inner fibers of maximum 20 wt .-% provided.

Preferably the content of native proteins in the milled product is at least 60 wt .-% and particularly preferably at least 65 wt .-%. Of the Content of α-galactosides, defined as the sum of the contents of raffinose, stachyose and verbascose is preferably 7 wt .-%, preferably at least 7.5 wt .-% and particularly preferably at least 8% by weight.

Of the Content of inner fibers could surprisingly to a maximum content of 15% by weight, in particular not more than 10 Wt .-% be reduced in the milled product.

Of the Mineral content of the inventive meal is at least 4 wt .-%, preferably at least 4.5 wt .-% and particularly preferably at least 5% by weight.

Especially Advantageous is the use of blue lupines (lupinus angustifolius), because the proteins of this lupine variety are particularly good techno-functional Have properties.

by virtue of the native state of the product, it finds a high acceptance at the consumer, in contrast to often chemically modified and / or highly purified functional ingredients and / or thermal treated ingredients.

The Lack of pretreatment in water also ensures that during the Production no significant enzymatically induced lipid oxidation takes place. At the same time, the contained water and / or alcohol-soluble Vitamins and polyphenols have an antioxidant protection. Thus, a Oxidation of the fats contained in the product compared to others fatty lupine products (concentrates and isolates) only very slows down.

By doing according to the invention the mean particle size (d50) less than 50 μm adjusted and a fiber content of preferably not more than 20% is present, this sensory disturbing property is no longer present or at least greatly reduced. This preferably has Milled product even only a mean particle size of a maximum of 15 microns and especially preferably of not more than 10 μm on.

Farther it is preferred that the milled product has a protein solubility at a pH of 7 in a 0.1 NaCl solution of> 70%, in particular of> 80%.

In addition, can the product described in high concentration in food be used, resulting in products with particularly favorable nutritional Properties can be produced. By adding the lupine meal Be high content of high quality protein, valuable fats and prebiotic acting α-galactosides with a balanced mineral and fiber content in the Food introduced without affecting the texture.

The Preparation of Lupine Protein Concentrates and Isolates After The state of the art takes place in aqueous or aqueous-alcoholic Processes. By using the inventive meal must less Starting material to be channeled through the nasstechnischen process. Thus, the need for process water and alcohol in relation to processed amount of solids are significantly reduced. In conventional Isolate recovery processes are a significant part of the process the proteins lost in the separation of the insoluble fibers. There less by using the ground product according to the invention insoluble Fibers are introduced into the process, go low amounts of protein lost by binding to the fibers, so that the protein yield elevated is.

simultaneously may be due to a reduced proportion of fibers and other in water and water-alcohol mixtures insoluble Ingredients increase the protein yield, since lower protein levels excreted from the process together with these substances.

moreover it is possible only with very fine particles, continuously working Decanter with slingshots over 7000 g (for example Sedikanter, Flottweg) for particularly efficient Use fiber separation. This succeeds with the present milled product in a particularly advantageous manner. This can contribute to protein losses protein isolate production.

The Use of the ground product according to the invention as starting material for the production of lupine protein concentrates allows because of the higher ratio from protein to fiber compared to conventional lupine meal products the production of concentrates with particularly high levels of protein and particularly low levels of fibers.

Based The following examples are intended to illustrate the subject matter of the invention be explained in more detail, without restrict this to the specific embodiments shown here want.

Examples

In Table 1 are the analytically determined compositions of the raw material (Lupine angustifolius) and its ground product (lupine flour) shown. The first column shows the dry matter content. The The following four columns refer to the contents of various Components of the two educts. Finally, in the last column is the Yield after milling indicated to be 76.1%.

The following determination methods were used:
The particle size distribution was determined after dispersing the powder in butanol on a Laser Particle Sizer, Malvern Instruments, UK, according to the Mie scattering model.

Of the Protein content was determined by the Dumas method.

Of the Fat content was after Caviezel, method of the German society for fat research (DGF) K-I 2c (00).

The Dry matter was at 105 ° C to constant weight in a thermo-gravimetric analyzer, TGA 601, Leco Instruments, Corporation, St. Joseph, USA. The mineral content was at 950 ° C to constant weight in the same thermogravimetric analyzer TGA 601 certainly.

The galactoside content was determined after methanolic extraction by capillary electrophoresis. Hereby the method became after Andersen et al., J. Agric. Food Chem. 51, 6391-6397, 2001 , applied.

The Yield was determined as mass balance.

After the grinding process, the lupine flour had a particle size distribution with the following characteristics: Dv 0.1 = 9.02 μm Dv 0.5 = 37.28 μm Dv 0.9 = 118.41 μm

this includes it should be understood that 10% of the particles have a diameter ≤9.02 μm, 50% of the particles have a diameter of ≤37.28 μm and 90% of the particles have a diameter of ≤118.41 microns.

The lupine flour shown in Table 1 was then by means of Air classification divided into different samples. These are in table 2 shown. The individual samples differ in speed the Sichterrades in the air classification. For every speed was an analysis of the first light fraction, e.g. Lupine D1, and below the corresponding heavy fraction, i. Lupine D2, stated.

In Table 3 are finally the particle size distributions for the shown in Table 2 samples D1 to D10.

Claims (20)

Process for producing a protein in native Form containing milled lupine containing inner fibers of at most 20 wt .-%, in which a lupine containing Raw material is ground and then a separation of a Coarse fraction by particle size by means of Air classification takes place, the process steps dry technical carried out become. Method according to claim 1, characterized in that that the grinding takes place by impact crushing. Method according to one of the preceding claims, that as a coarse fraction essentially inner fibers and in water or aqueous Alcohol insoluble Components of the lupine raw material to be separated. Method according to one of the preceding claims, characterized characterized in that the air classification at least 5 to 30 Wt .-% of the inner fibers of the lupine raw material to be separated. Method according to one of the preceding claims, characterized characterized in that the process steps at temperatures below from 50 ° C respectively. Method according to one of the preceding claims, characterized characterized in that the lupine-containing raw material Lupinus contains angustifolius. Method according to one of the preceding claims, characterized characterized in that the lupine-containing raw material is oil-containing Contains lupine seeds. Method according to one of the preceding claims, characterized characterized in that the lupine-containing raw material de-oiled lupine seeds contains. Milled lupine with a native content Proteins of at least 55 wt .-% and a content of internal fibers of at most 20% by weight. Milled product according to claim 9, characterized that the content of native proteins at least 60 wt .-%, in particular at least 65 wt .-% is. Milled product according to one of claims 9 or 10, characterized in that the α-galactoside content, defined as the sum contents of raffinose, stachyose and verbascose, at least 7 Wt .-%, preferably at least 7.5 wt .-% and particularly preferably at least 8 wt .-% is. Milled product according to one of claims 9 to 11, characterized in that the content of inner fibers maximum 15 wt .-%, in particular at most 10 wt .-% is. Milled product according to one of claims 9 to 12, characterized in that the mineral content at least 4 wt .-%, preferably at least 4.5 wt .-% and particularly preferably at least 5 wt .-% is. Milled product according to one of claims 9 to 13, characterized in that the milled product has a mean Particle size d50 of maximum 20 μm, preferably of not more than 15 μm and particularly preferably of not more than 10 μm. Milled product according to one of claims 9 to 14, characterized in that the lupinus contains angustifolius. Milled product according to one of claims 9 to 15, characterized in that the milled product gives texture Owns properties. Milled product according to one of claims 9 to 16, characterized in that the milled product has a protein solubility at a pH of 7 in a 0.1 M NaCl solution of> 70%, in particular of> 80%. Milled product according to one of claims 9 to 17, characterized in that the milled product according to the method according to one of the claims 1 to 8 can be produced. prebiotic Food containing as a dietary supplement a milled product according to one of the claims 9 to 17. Use of the meal according to one of claims 7 to 15 for the production of lupine protein isolates or lupine protein concentrates.