DE102020121433A1 - Method for producing protein preparations from sunflower seeds and protein preparations made therefrom - Google Patents

Abstract

The invention relates to a method for producing protein preparations from sunflower seeds with at least the following steps: shelling sunflower seeds to a residual shell content of less than or equal to 1.0% by mass or providing shelled sunflower seeds with a residual shell fraction of less than or equal to 1.0 mass %,- Carrying out a mechanical partial deoiling of the peeled sunflower seeds by means of cold pressing at a temperature of less than or equal to 90°C, preferably at a temperature of 60 to 90°C, most preferably at a temperature of about 80°C, to produce a Sunflower press cake with a residual oil content of less than or equal to 13% by mass, preferably from 8 to 12% by mass, most preferably around 11% by mass, - carrying out an aqueous extraction of the sunflower presscake, in which the presscake, preferably at room temperature , Is suspended in the water, with the addition of an acidity regulator, preferably by the Addition of citric acid, in which a defined pH value is set in the finished suspension.

Description

The invention relates to a method for producing protein preparations from sunflower seeds. The invention also relates to protein preparations produced using the method.

The demand for high-quality organic food produced according to the guidelines of the EU organic regulation has been increasing for years. The EU Organic Regulation, also known as the European Organic Regulation, is the "Regulation (EU) No. 2018/848 of the Council of May 30, 2018 on organic production and the labeling of organic products products". There, the conditions under which agricultural products, including aquaculture such as food, animal feed or seed, may be placed on the market or advertised as organic or organic products in the EU are regulated for all production and marketing stages.

Constant growth in the organic food industry is particularly evident in those foods that carry the "health claim" protein as an additive. This ranges from dairy products to special bars to protein breads. Foods advertised with protein, often also referred to colloquially as protein, are classified as so-called “fast moving consumer goods (FMCG)”.

Vegetable proteins are also becoming increasingly important for human nutrition as a result of the scarcity of resources. The demand for plant-derived proteins will also continue to rise due to the general trend towards vegetarian and vegan foods.

Sunflower protein can make a valuable contribution to this. Like soya, which is the main source of protein (of which there are a number of genetically modified varieties), it is gluten-free, but unlike soya it is allergen-free and can therefore be used without any health-related restrictions. Sunflowers are also now a plant native to Europe and are cultivated on a large scale. However, proteins from the sunflower are not only interesting because of their nutritional and technological properties (including water binding and emulsifying effect), but also because of their sensory properties.

Sunflower protein is usually obtained from the sunflower press cake by means of protein extraction from the sunflower press cake, with solvents such as hydrochloric acid, sodium hydroxide solution or isopropanol or supercritical gases being used for the extraction (see, for example, WO 2010/097 238 A2 ). However, such solvents are not permitted under the EU Organic Regulation and there are economic limits to the use of supercritical gases.

Other reasons why the sunflower press cake has so far only been used to a limited extent for the production of organic food are the high polyphenol content, which leads to a dark color of the isolate or concentrate when extracted under alkaline conditions. On the other hand, also because of the intensive taste of the sunflower protein.

However, since sunflower proteins still have a high market potential, there is still a great need for the production of protein preparations from sunflower seeds.

It is therefore the object of the present invention to propose a method for producing protein preparations from sunflower seeds, by means of which high-protein, high-quality sensory products can be produced which, in particular, comply with the EC Organic Regulation.

This object is solved with the features of the independent patent claims. Advantageous configurations are the subject matter of the subclaims which refer back thereto.

• - Schälen von Sonnenblumenkernen auf einen Restschalenanteil von kleiner oder gleich 1,0 Mass-% oder Bereitstellen von geschälten Sonnenblumenkernen mit einem Restschalenanteil von kleiner oder gleich 1,0 Mass-%,
• - Durchführung einer mechanischen Teilentölung der geschälten Sonnenblumenkerne mittels Kaltpressen bei einer Temperatur kleiner oder gleich 90°C, bevorzugt bei einer Temperatur von 60 bis 90°C, höchst bevorzugt bei einer Temperatur von in etwa 80°C, zur Herstellung eines Sonnenblumenpresskuchens mit einem Restölgehalt von kleiner oder gleich 13 Mass-%, bevorzugt von 8 bis 12 Mass-%, höchst bevorzugt von in etwa 11 Mass-%,
• - Durchführung einer wässrigen Extraktion des Sonnenblumenpresskuchens, bei der der Presskuchen im Wasser, vorzugsweise bei Raumtemperatur, suspendiert wird, wobei durch die Zugabe eines Säureregulators, vorzugsweise durch die Zugabe von Zitronensäure, in der fertig hergestellten Suspension ein definierter pH-Wert eingestellt wird.

According to claim 1, a method for producing protein preparations from sunflower seeds is proposed with at least the following steps:

• - Hulling of sunflower seeds to a residual hull percentage of less than or equal to 1.0% by mass or providing hulled sunflower seeds with a residual hull percentage of less than or equal to 1.0% by mass,
• - Carrying out a mechanical partial deoiling of the peeled sunflower seeds by means of cold pressing at a temperature of less than or equal to 90°C, preferably at a temperature of 60 to 90°C, most preferably at a temperature of around 80°C, to produce a sunflower pressku chens with a residual oil content of less than or equal to 13% by mass, preferably from 8 to 12% by mass, most preferably from about 11% by mass,
• - Carrying out an aqueous extraction of the sunflower press cake, in which the press cake is suspended in water, preferably at room temperature, a defined pH value being set in the finished suspension by adding an acidity regulator, preferably by adding citric acid.

The percentage by mass (= percentage by mass or mass fraction) above and below always refers to absolute values, i.e. to the product or intermediate product under consideration including the mass of the water contained therein and therefore not to the dry mass, unless this explicitly stated otherwise. In other words, this means that the value in relation to all ingredients, including the water, is absolute. This value is given in g/100g, for example.

With such a process, in which sunflower seeds with a very low residual shell content are used, in connection with the particularly gentle mechanical cold pressing, not only is a sensory high-quality sunflower oil obtained that complies with the EC Organic Regulation, but at the same time a special one Protein-rich, partially de-oiled sunflower press cake, which is ideal for the production of high-quality sunflower protein preparations that also comply with the EC Organic Regulation. The latter is primarily achieved through a particularly gentle aqueous extraction of the sunflower press cake, in which no solvent residues can remain in the product and in which only the press cake is suspended in the water. In addition, only a small loss of protein occurs during aqueous extraction and the formation of insoluble compounds between proteins and chlorogenic acid during further processing is avoided. By adding an acidity regulator, preferably by adding citric acid, a defined pH value is set in the finished suspension. The defined setting of the pH value ensures that the proteins do not precipitate and can only go into solution to a small extent or not to any significant degree. In addition, with such a process, there is the basic possibility of producing a sunflower protein product that is low in polyphenols and therefore has a high sensory value in a simple and economical manner.

The washing in the course of the aqueous extraction, in particular by washing out the carbohydrates and dietary fibers soluble in the water, also increases the proportion of proteins, for example from 45% by mass to 60% by mass, to give just one example of the achievable magnitude, Furthermore, the taste or smell of sunflowers is also reduced and finally a lighter product coloration is obtained. All of this contributes to the fact that the product can be further processed more variably. Here, as also below, conventional water is preferably used as the water.

As the experiments carried out by the inventors have shown, it is also particularly advantageous for a high-quality microbiological or germ-killing effect if the temperature of the sunflower press cake is kept in the temperature range of 60 to 90° C. for a certain period of time during the mechanical partial de-oiling, in particular for a period of at about 80°C for about 3 to 5 seconds, preferably for about 4 seconds.

As the experiments carried out by the inventors have also shown, citric acid in particular is suitable as an acidity regulator for adjusting the pH. The citric acid is sensory advantageous and also inexpensive. The citric acid also has the advantage that it is approved as an additive according to the EC Organic Regulation. Furthermore, the experiments carried out by the inventors have shown that a relatively large pH change can be achieved even with low concentrations.

The sunflower seeds are peeled, for example, in a centrifugal peeler, with the residual peel content being determined in the usual way, for example by sorting, counting and/or weighing.

The residual oil content is preferably determined using the Weibull-Stoldt/Weibull-Berntrop method.

According to a particularly preferred first variant of the process, the addition of the acidity regulator, preferably the addition of citric acid, results in a pH of 4 to 7, preferably 6.1 to 6.5, most preferably around 6 ,3, is set. As the experiments carried out by the inventor have shown, such a pH value reliably ensures that the proteins do not precipitate and only to a small extent or not in a significant amount solution can go. In addition, this procedure has the effect that only one protein fraction is present and accordingly a concentrated sunflower protein preparation is obtained.

According to a particularly preferred specific method for this purpose, as part of the aqueous extraction of the sunflower press cake, the pH value in the water is first reduced to 4.9 to 5.3, preferably to around 5, by adding the acidity regulator, preferably by adding citric acid. 1, discontinued. At least part of the sunflower press cake is then suspended in the water in such a way that the pH of the aqueous suspension is from 6.1 to 6.5, preferably around 6.3.

A procedure in which 0.5 to 1.5 parts of the sunflower press cake, preferably 1 part of the sunflower press cake, is dissolved in 8.5 to 9.5 parts of water, preferably in 9 parts of water, has proven particularly advantageous for the production of the aqueous suspension. is or will be suspended. As the experiments carried out by the inventors have shown, such a mixing ratio is sufficient to remove a large part of the polyphenols from the solid phase and is also economical in order not to have too much volume.

The aqueous suspension is preferably separated by means of a separating device, preferably by means of a decanter or a filter centrifuge, into a solid phase, preferably a low-polyphenol solid phase, and a liquid phase, preferably a polyphenol-rich liquid phase. It is preferably provided that the residual water content of the solid phase is below 75%, preferably the residual water content of the solid phase is approximately 68 to 72%. As the experiments carried out by the inventors have shown, the product then has a consistency (for example a slightly “crumbly” consistency) that can be dried directly in a fluidized bed or flash dryer. In addition, it has been shown that with such a product, direct further processing into a wet extrudate is very well possible.

The solid phase preferably has a lower proportion of polyphenols, in particular a significantly lower proportion of polyphenols, than the liquid phase, for example such that only about 20 to 30% of the polyphenols of the initial value are still in the solid phase, while the liquid phase then contains a corresponding amount approx. 70 to 80% of the polyphenols of the initial value are located. The baseline is defined here, for example, as the proportion of polyphenols in the sunflower press cake just prior to the addition of water to make the aqueous suspension. Specifically, the liquid phase has a polyphenol content of 4.3 to 4.8 g/l (grams per liter), preferably about 4.5 g/l, the polyphenol content being defined herein as the chlorogenic acid content in the liquid phase. Chlorogenic acid is the most abundant polyphenol in sunflower seeds. Therefore, only the chlorogenic acid content was determined in order to determine the polyphenol content. The proportion of polyphenols in the liquid phase is determined, for example, spectrophotometrically by adding DSMO (dimethyl sulfoxide). If a saline solution (sodium carbonate in caustic soda) is added to a sample containing chlorogenic acid, the sample turns bright yellow. The intensity of the color correlates with the concentration of chlorogenic acid in the sample. The coloring of the sample enables a photometric measurement at 413 nm. This allows the chlorogenic acid concentration of the sample to be determined using a calibration line, which was created using samples with a known chlorogenic acid concentration.

The low-polyphenol and protein-rich solid phase can then already be regarded as a high-quality sunflower protein product which, for example, is at least partially dried to a residual moisture content of less than 8% by means of a dryer, for example by means of a drum dryer or by means of a fluidized-bed dryer or by means of a flash dryer, in order to obtain a high-quality obtain a salable product. Depending on the grain size, this can also be followed by grinding, for example in such a way that at least 85% of the particles have a particle size of less than 180 μm. The screening can be done, for example, by air jet screening.

This product or protein preparation preferably has a protein content of greater than or equal to 50 g absolute (i.e. not related to the dry matter) and/or a polyphenol content of less than 1.0 g absolute (i.e. not related to the dry matter), each based on 100 g, In particular, this product or protein preparation has the following specifications, also referred to below as "Heliaflor N PR" (nutritional information in 100g): Calorific value / Energy value kcal/kJ 320-380/1380-1580 fat G 8-12 of which saturated fatty acids G 2-5 Carbohydrates / Carbohydrates G 1 - 4 of which sugar G < 1 egg white / protein G ≥ 50 Polyphenol content G < 1.0 Roughage / dietary fiber G 20 - 27 water content / moisture G 8-12

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

After the mechanical partial deoiling, the sunflower press cake itself has, for example, a protein content of more than 41g absolute (i.e. not related to the dry matter), based on 100g, and thus also already forms a product or protein preparation. In particular, this product or protein preparation has the following specifications, also referred to below as "SBPK 45, organic" (nutritional information in 100g): Calorific value / Energy value kcal / kJ 300 - 400 / 1360 - 1560 egg white / protein G > 41 Carbohydrates / Carbohydrates G 5 - 9 of which sugar G 3 - 5 fats G 8 - 12 of which monounsaturated fatty acids G 2.5 - 3.5 of which polyunsaturated fatty acids G 5-7 of which saturated fatty acids G 0.5 - 1.5 Roughage / dietary fiber G 16-21 salt G < 0.002 Vitamin B1 (thiamine) mg 1.5 - 3 Vitamin B6 (pyridoxine) mg 0.5 - 1 Folic acid µg 200-350 vitamin E mg 3 - 10

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Alternatively or additionally, at least part of this protein-rich, polyphenol-poor solid phase from the aqueous extraction can be further processed by direct extrusion into a wet extrudate that has a fibrous, meat-like structure and can therefore also be used as a plant-based, vegan and/or allergen-free "meat substitute". Due to the fact that the solid phase from the aqueous extraction still has a very high residual water content, direct extrusion can advantageously be done without the additional dosing of further water can be carried out economically. For example, the solid phases intended for wet extrusion are thermally modified in the extruder at temperatures of 120 to 155°C and pressed through a downstream, cooled nozzle by means of a twin screw, which creates the meat-like texture.

A wet extrudate produced in this way, hereinafter also referred to as “meat substitute vegan”, has, for example, an absolute protein content of 20g to 30g (i.e. not related to the dry matter), based on 100g. In particular, such a wet extrudate has the following specification (nutritional information per 100 g): Calorific value / Energy value kcal / kJ 140 - 210 / 650 - 850 fats G 4 - 6 of which saturated fatty acids G 0.3 - 0.7 Carbohydrates / Carbohydrates G 3-5 of which sugar G 1 - 3 Roughage / Dietary fibre G 7 - 12 egg white / protein G 21 - 27 salt G < 1.2 water content / moisture G 40 - 70

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Alternatively or additionally, at least part of the solid phase from the aqueous extraction can also be resuspended in water, in particular to produce a protein concentrate. According to a particularly preferred embodiment, a defined pH value is set in the finished suspension by adding an acidity regulator, preferably by adding sodium carbonate. The aim of this method is to obtain a sunflower protein product (protein concentrate) that is particularly low in polyphenols or even free of polyphenols.

Specifically, according to a particularly preferred process for preparing the suspension, 0.5 to 1.5 parts of solid phase, preferably one part of solid phase, can be suspended in 3.5 to 4.5 parts of water, preferably in 4 parts of water. As the experiments carried out by the inventors have shown, optimum protein solubility is achieved with a mixing ratio of this type while at the same time being economical. Because the lower the volume, the lower the process costs.

As the experiments on the part of the inventors have further shown, a procedure is advantageous in which the addition of the acidity regulator, preferably by the addition of sodium carbonate, in the finished suspension has a pH of 7.8 to 8.2, preferably one pH value of about 8.0, and the suspension is then fed to a protein extraction. As the experiments carried out by the inventors have shown, sodium carbonate in particular is suitable as an acid regulator in this process step in order to adjust the pH. Sodium carbonate has the advantage that it is permitted as an additive in accordance with the EC Organic Regulations, and the experiments carried out by the inventors have shown that a relatively large change in the pH value can be achieved even with low concentrations.

The suspension can then be heated for protein extraction, preferably in a stirred tank that can be heated and cooled, at 70 to 90° C., preferably at essentially 80° C., for a period of 15 to 25 minutes, preferably for 20 minutes. The suspension can then be separated further by means of a separating device, preferably by means of a decanter, into a concentrate solid phase, preferably a protein-poor concentrate solid phase, and a concentrate liquid phase, preferably a protein-rich concentrate liquid phase. The concentrate liquid phase preferably has a protein content of 70 to 80%, preferably about 75%, based on the dry matter or dry matter, and / or the concentrate solid phase has a protein content of 45 to 50%, preferably about 47% %, related to the dry matter or dry substance. With the parameters given above (temperature, times) for the protein extraction, gentle treatment of the suspension is ensured.

As the experiments carried out by the inventors have also shown, it is particularly advantageous if an acidity regulator, preferably citric acid as an acidity regulator, is added to the concentrate liquid phase in order to set a defined pH value. It is preferably provided here that the pH is adjusted to 6.1 to 6.7, preferably to approximately 6.5. This avoids protein denaturation and creates a very good preparation for an enzymatic process.

At least part of the pH-adjusted concentrate liquid phase is, according to a further particularly preferred method, dried to a residual moisture content of less than 8% by means of a dryer, preferably by means of a spray dryer, as a result of which a particularly high-protein and low-polyphenol sunflower protein product or sunflower protein product is then produced. concentrate is obtained. This concentrate forms a protein preparation which, for example, has a protein content of 75g to 85g absolute (i.e. not related to dry matter) and/or a polyphenol content of less than 1.0g absolute (i.e. not related to dry matter), each based on 100g . This protein preparation particularly preferably has the following specifications, also referred to as "Heliaflor 80 PF" in the following (nutritional information in 100g): Calorific value / Energy value kcal / kJ 330-420 / 1470-1670 fats G < 5 egg white / protein G 75 - 85 Polyphenol content G < 1.0 Carbohydrates / Carbohydrates incl. fiber G 4-6 water content / moisture G 5-8

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

According to a further particularly preferred method, at least part of the concentrate liquid phase is subjected to an enzyme treatment, in particular to break down chlorogenic acid, in which a chlorogenic acid-splitting enzyme, preferably an esterase, is added to the concentrate liquid phase. The degradation of the chlorogenic acid means that no undesired discoloration, in particular no undesired brown-green discoloration, of the protein preparations obtained can occur.

According to a specific method, the enzymatically treated concentrate liquid phase is then concentrated, preferably by evaporation, for example in a vacuum evaporator, preferably to a dry matter content of more than 50%, with it being preferably provided that the protein content in the concentrate liquid phase is between 70 to 80% by mass, preferably about 75% by mass, in each case based on the dry substance. The protein is determined here, as generally in the context of the present invention, for example by means of the Kjeldahl method. The concentrated concentrate liquid phase was preferably dried to a residual moisture content of less than 8% by means of a dryer, preferably by means of a spray dryer, before the protein content determination. With such a procedure, an almost polyphenol-free sunflower protein product based on the solid phase from the aqueous extraction can then be obtained overall.

The concentrated and dried concentrate-solid phase preferably has a protein content of 75 g to 85 g absolute (i.e. not related to the dry matter) and/or a polyphenol content of less than 0.1 g absolute (i.e. not related to the dry matter), each based on 100 g . In particular, the concentrated and dried concentrate solid phase has the following specifications, also referred to as "Heliaflor 80 PF" in the following (nutritional information in 100g): Calorific value / Energy value kcal / kJ c. 375 / c. 1575 fats G < 5 egg white / protein G 75 - 85 Polyphenol content G < 0.1 Carbohydrates / Carbohydrates incl. fiber G 2-6 water content / moisture G 5-8

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Optionally, the proteins can also be precipitated from the concentrated concentrate liquid phase, preferably by adding citric acid to a pH below 3.8. Lowering the pH is beneficial to precipitate the proteins at the isoelectric point. It is preferably provided that the precipitated proteins are separated by means of a separating device, preferably with a centrifuge, the protein content, based on the dry matter or dry substance, in the precipitate after the precipitation of the liquid phase being 80 to 90%, most preferably approximately 85% based on dry matter. The protein content is further increased by the precipitation. Here, too, the protein is determined, for example, using the Kjeldahl method. The isolate obtained from the concentrated and precipitated concentrate liquid phase. was dried to a residual moisture content of less than 8% by means of a dryer, preferably by means of a spray dryer. Before drying, which is preferably spray drying, the precipitate is preferably dissolved by increasing the pH to, for example, 6.5. With such a procedure, an almost polyphenol-free sunflower protein product based on the solid phase from the aqueous extraction can then be obtained overall. This is particularly advantageous for the sustainable utilization of all the valuable ingredients in sunflower seeds. The isolate, which is obtained from the concentrated, precipitated and dried concentrate solid phase, preferably has an absolute protein content of greater than 85 g (i.e. not related to the dry matter) and/or a polyphenol content of less than 0.1 g absolute (i.e. not related to the Dry matter), each based on 100g. In particular, the concentrated, precipitated and dried concentrate solid phase has the following specifications, also referred to as "Heliaflor 90 PF" in the following (nutritional information in 100g): Calorific value / Energy value kcal / kJ c. 375 / c. 1575 fats G < 2 egg white / protein G > 85 Polyphenol content G < 0.1 Carbohydrates / Carbohydrates incl. fiber G 1 - 3 water content / moisture G about 5 - 8

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

• Hierzu wird wenigstens ein Teil der Feststoffphase aus der wässrigen Extraktion in Wasser resuspendiert, wobei es gegebenenfalls nochmals erforderlich sein kann, durch die Zugabe eines Säureregulators, vorzugsweise durch die Zugabe von Natriumcarbonat, in der fertig hergestellten Suspension einen definierten pH-Wert einzustellen. Dementsprechend ist vorgesehen, dass für den Fall, dass der pH-Wert in der fertig hergestellten Suspension nicht einem vorgegebenen pH-Wert im Bereich von 6,2 bis 6,8, vorzugsweise nicht einem vorgegebenen pH-Wert von in etwa 6,5, entspricht, ein Säureregulator, vorzugsweise Natriumcarbonat, in die fertig hergestellte Suspension zugegeben und der vorgegebene pH-Wert eingestellt sowie die Suspension anschließend einer Enzymbehandlung zugeführt wird. Alternativ ist vorgesehen, dass für den Fall, dass der pH-Wert in der fertig hergestellten Suspension einem vorgegebenen pH-Wert im Bereich von 6,2 bis 6,8, vorzugsweise einem vorgegebenen pH-Wert von in etwa 6,5, entspricht, keine weitere Zugabe eines Säureregulators vorgenommen wird und die Suspension einer Enzymbehandlung zugeführt wird. Die Einstellung des pH-Wertes ist insbesondere für einen nachfolgenden Enzymprozess wichtig. Wie die erfinderseitigen Versuche weiter gezeigt haben, eignet sich bei diesem Verfahrensschritt insbesondere Natriumcarbonat als Säureregulator, um den pH-Wert einzustellen. Natriumcarbonat hat den Vorteil, dass es gemäß EG-Öko-Verordnung als Zusatzstoff zugelassen ist und die erfinderseitigen Versuche haben weiter gezeigt, dass man bereits mit niedrigen Konzentrationen eine relativ große pH-Wert Änderung erreichen kann.

As an alternative or in addition to the procedures just described, according to a particularly preferred embodiment of the procedure according to the invention, it can be provided that at least part of the solid phase from the aqueous extraction is subjected to an enzymatic treatment:

• For this purpose, at least part of the solid phase from the aqueous extraction is resuspended in water, it possibly being necessary again to set a defined pH value in the finished suspension by adding an acidity regulator, preferably by adding sodium carbonate. Accordingly, it is provided that in the event that the pH value in the finished suspension does not correspond to a specified pH value in the range from 6.2 to 6.8, preferably not to a specified pH value of approximately 6.5, corresponds, an acidity regulator preferably sodium carbonate, is added to the finished suspension and the specified pH value is set, and the suspension is then subjected to an enzyme treatment. Alternatively, it is provided that in the event that the pH value in the finished suspension corresponds to a specified pH value in the range from 6.2 to 6.8, preferably a specified pH value of approximately 6.5, no further addition of an acidity regulator is made and the suspension is subjected to an enzyme treatment. Adjusting the pH is particularly important for a subsequent enzyme process. As the experiments carried out by the inventors have also shown, sodium carbonate in particular is suitable as an acid regulator in this process step in order to adjust the pH. Sodium carbonate has the advantage that it is permitted as an additive according to the EC Organic Regulation and the experiments carried out by the inventors have also shown that a relatively large pH change can be achieved even with low concentrations.

As the experiments carried out by the inventor have further shown, it is particularly advantageous for producing the suspension if 0.5 to 1.5 parts of solid phase, preferably one part of solid phase, in 3.5 to 4.5 parts of water, preferably in four parts of water, is or will be suspended. As the experiments carried out by the inventors have shown, good protein solubility is achieved with a mixing ratio of this type, while at the same time being economically viable. Because the lower the volume, the lower the process costs.

At least part of this suspension is then, for example, subjected to an enzyme treatment, in particular to break down chlorogenic acid, in which an enzyme that splits chlorogenic acid, preferably an esterase, is added to the suspension. The degradation of the chlorogenic acid means that no undesired discoloration, in particular no undesired brown-green discoloration, of the protein preparations obtained can occur.

At least part of the enzymatically treated suspension is then preferably separated by means of a separating device, preferably by means of a decanter, into an enzymatically treated solid phase and an enzymatically treated liquid phase. It is preferably provided that the residual water content in the enzymatically treated solid phase is below 70%. In connection with the use of a decanter, the 70% limit has proven to be technically feasible and easy to achieve.

The separated enzymatically treated solid phase can then be dried to a residual moisture content of less than 8% by means of a dryer, preferably by means of a fluidized bed or flash dryer. An essentially almost polyphenol-free sunflower protein product is then obtained in this way, ie a particularly high-quality food additive is created. The enzymatically treated and dried solid phase preferably has a protein content of greater than or equal to 50 g absolute (i.e. not related to the dry matter) and/or a polyphenol content of less than 0.1 g absolute (i.e. not related to the dry matter), each based on 100 g . In particular, the enzymatically treated and dried solid phase has the following specification, also referred to below as Heliaflor N PF'' (nutritional information in 100g): Calorific value / Energy value Kcal / kJ 320 - 380 / 1380 - 1580 fat G 8-12 of which saturated fatty acids G 2-5 Carbohydrates / Carbohydrates G 1 - 4 of which sugar G < 1 egg white / protein G ≥ 50 Polyphenol content G < 0.1 Roughage / dietary fiber G 20 - 27 water content / moisture G 8-12

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the substance contained therein tenen water and therefore not values related to the dry mass of the product or intermediate product.

Another valuable substance, namely a kind of milk, can be obtained if, according to another particularly preferred method, at least part of the enzymatically treated suspension, preferably before or after setting a dry matter or dry matter content of 3 to 5% and / or after Stabilizing the suspension by adding guar gum and/or locust bean gum (for example 0.1 to 0.5% by mass), homogenizing and then heating and filling. This is also a salable product, which contributes to the sustainable utilization of all the valuable ingredients in the sunflower seeds. Calorific value / Energy value Kcal / kJ 320 - 370 / 1380 - 1580 fat G <1 of which saturated fatty acids G <0.5 Carbohydrates / Carbohydrates G <1.5 of which sugar G <0.5 egg white / protein G <3 Polyphenol content G < 0.1 Roughage / dietary fiber G <2 water content / moisture G >90

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

According to a further particularly preferred specific embodiment of the method according to the invention, polyphenols can also be obtained from the liquid phase of the aqueous extraction by separating polyphenols with a defined molecular size, for example with a molecular size greater than 10 kD, preferably by filtration, most preferably by nanofiltration , to be separated.

According to a particularly preferred procedure for this, the liquid phase from the aqueous extraction can be concentrated in one or more stages after the enrichment of the polyphenols, preferably to a dry matter or dry matter content of 45 to 60%, most preferably to 45 to 55% will. It can be provided, for example, that in a first stage there is a pre-concentration by reverse osmosis and in a second stage a further concentration by a vacuum evaporator. The concentrated liquid phase then preferably has a polyphenol content of 50 to 65 g/l, most preferably about 55 to 60 g/l, the polyphenol content being defined here again as the chlorogenic acid content in the liquid phase.

The protein preparations produced in the individual stages using a method as described above have already been mentioned above and constitute patentable objects in their own right.

the 1 , the content of which is expressly part of the present description, shows a flow chart which exemplifies the procedure according to the invention described in detail above. The explanations given in the exemplary embodiment below relate in particular to this flow chart:

Example:

Shelled sunflower seeds with a residual husk content of 0.8% by mass are subjected to mechanical partial deoiling by cold pressing, preferably in a temperature window of 60°C to 90°C, with a temperature of approx. 80°C for approx. 4 seconds was held. This will partially deoil ter sunflower press cake with a residual oil content of about 8.0 wt .-% obtained. The sunflower press cake had the following specification (SBPK 45, organic):

Nutritional information per 100g:

Calorific value / Energy value kcal / kJ c. 350 / c. 1466 egg white / protein G about 47.6 Carbohydrates / Carbohydrates G about 7 of which sugar G about 4 fats G about 10 of which monounsaturated fatty acids G about 3 of which polyunsaturated fatty acids G about 6 of which saturated fatty acids G approx. 1 Roughage / dietary fiber G about 18 salt G about 0.002 Vitamin B1 (thiamine) mg > 2 Vitamin B6 (pyridoxine) mg > 0.8 Folic acid µg > 280 vitamin E mg > 5

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Microbiological parameters:

Total aerobic plate count CFU/g cfu/g < 10,000 mold / mould CFU/g cfu/g < 500 Yeasts CFU/g cfu/g < 500 Enterobacteriaceae CFU/g cfu/g < 100 Presumptive Bacillus Cereus CFU/g cfu/g < 1,000 Coagulase positive staphylococci / coagulase positive staphylococci CFU/g cfu/g < 100 Salmonella / Salmonellae CFU/g cfu/g 22 negatives in 375 g E. coli / E. coli CFU/g cfu/g 22 negatives in 1 g

sensors:

Look: beige-brown Odor: species-typical, without foreign odour The taste: typical of the species, without a foreign taste Consistency: powder, strands or sheets

The sunflower press cake was then suspended in water at room temperature to carry out an aqueous extraction, namely 1 part sunflower press cake SBPK 45, organic in 9 parts water, with the addition of citric acid in the finished suspension having a pH of around 6.3 , was discontinued (ablution in 1 ).

The aqueous suspension was then separated using a decanter and separated into a solid phase low in polyphenols and a liquid phase rich in polyphenols (separation in 1 ), with the residual water content of the solid phase amounting to approx. 70%.

The solid phase was then dried using a dryer to a residual moisture content of less than 8% and a product with the following specification (Heliaflor N PR) was obtained:

Nutritional information per 100g:

Calorific value / Energy value Kcal / kJ 320 - 380 / 1380 - 1580 fat G 8-12 of which saturated fatty acids G 2-5 Carbohydrates / Carbohydrates G 1 - 4 of which sugar G < 1 egg white / protein G ≥ 50 Polyphenol content G < 1.0 Roughage / dietary fiber G 20 - 27 water content / moisture G 8-12

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Microbiological parameters:

Total aerobic plate count CFU/g cfu/g < 10,000 mold / mould CFU/g cfu/g < 1,000 Yeasts CFU/g cfu/g < 1,000 Enterobacteriaceae CFU/g cfu/g < 1,000 Salmonella / Salmonellae CFU/g cfu/g negative in 375 g E. coli / E. coli CFU/g cfu/g negative in 1 g

sensors:

Look: light beige Odor: species-typical, without foreign odour The taste: typical of the species, without a foreign taste Consistency: powder

wet extrusion

For the production of a vegan meat substitute (meat substitute vegan in 1 ) was then converted into a meat-like part of the solid phase from the aqueous extraction by direct extrusion Wet extrudate containing fibers (it should be noted that water was further removed in the extrusion process) which has the following specification:

Nutritional information per 100g:

Calorific value / Energy value kcal / kJ approx. 175 / approx. 740 fats G 4-6 of which saturated fatty acids G about 0.5 Carbohydrates / Carbohydrates G 3-5 of which sugar G 1 -3 Roughage / Dietary fibre G 8-11 egg white / protein G 22 - 26 salt G < 1.2 water content / moisture G 45 - 70

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Microbiological parameters:

Total aerobic plate count CFU/g cfu/g 5,000 max mold / mould CFU/g cfu/g 500 max Yeast CFU/g cfu/g 500 max Salmonella / Salmonellae in 375g negative E.coli in 1g negative

sensors:

Look: light brown to beige Odor: species-typical, without foreign odour The taste: typical of the species, without a foreign taste Consistency: Strand (length x width x height 600-4000x150x13 mm), cut-resistant, fibrous

Production of a protein concentrate

• Die Suspension wurde zur Proteinextraktion in einem beheiz- und kühlbaren Rührkessel bei im Wesentlichen 80°C für eine Zeit von 20 Minuten erhitzt und die so erhaltene Suspension wurde anschließend mittels eines Dekanters in eine proteinarme Konzentrat-Feststoffphase und in eine proteinreiche Konzentrat-Flüssigphase separiert bzw. aufgetrennt (Separation in 1). Die Konzentrat-Flüssigphase wies einen Proteinanteil von in etwa 75%, bezogen auf Trockensubstanz und die Konzentrat-Feststoffphase einen Proteinanteil von in etwa 47%, bezogen auf Trockensubstanz, auf,

To produce a protein concentrate from the solid phase of the aqueous extraction, 1 part of the solid phase from the aqueous extraction was resuspended in 4 parts of water, with the addition of sodium carbonate in the finished suspension having been adjusted to a pH of about 8.0 and the suspension was then subjected to protein extraction and heated:

• For protein extraction, the suspension was heated in a heated and coolable stirred tank at essentially 80°C for a period of 20 minutes and the suspension obtained in this way was then separated using a decanter into a protein-poor concentrate-solid phase and a protein-rich concentrate-liquid phase . separated (separation in 1 ). The concentrate liquid phase had a protein content of about 75%, based on dry substance, and the concentrate solid phase had a protein content of about 47%, based on dry substance.

Citric acid was then added to the concentrate liquid phase and a pH of approximately 6.5 was set.

The concentrate liquid phase was then dried using a spray dryer to a residual moisture content of less than 8%, with a product having the following specification (Heliaflor 80 PR) being obtained:

Nutritional information per 100g:

Calorific value / Energy value kcal / kJ 330-420 / 1470-1670 fats G < 5 egg white / protein G 75 - 85 Polyphenol content G < 1.0 Carbohydrates / Carbohydrates incl. fiber G 4-6 water content / moisture G about 5 - 8 Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Microbiological parameters:

Total aerobic plate count CFU/g cfu/g < 10 000 mold / mould CFU/g cfu/g < 1 000 Yeasts CFU/g cfu/g < 1 000 Salmonella / Salmonellae CFU/g cfu/g negative in 375 g E. coli / E. coli CFU/g cfu/g negative in 1 g

sensors:

Look: light beige Odor: species-typical, without foreign odour The taste: typical of the species, without a foreign taste Consistency: powder

Enzymatic degradation of the chlorogenic acid in the liquid phase of the protein concentrate

Part of the concentrate liquid phase was subjected to an enzyme treatment to decompose chlorogenic acid, in which an esterase was added to the concentrate liquid phase as a chlorogenic acid-splitting enzyme (esterase in 1 ).

The concentrate liquid phase treated enzymatically in this way was then concentrated by evaporation to a dry matter content of approx. 60% (concentration in 1 ).

The concentrated concentrate liquid phase was then dried using a spray dryer to a residual moisture content of less than 8% and a product with the following specification (Heliaflor 80 PF) was obtained:

Nutritional information per 100g:

Calorific value / Energy value kcal / kJ c. 375 / c. 1575 fats G < 5 egg white / protein G 75 - 85 Polyphenol content G < 0.1 Carbohydrates / Carbohydrates incl. fiber G 2-6 water content / moisture G about 5 - 8

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Microbiological parameters:

Total aerobic plate count CFU/g cfu/g < 10 000 mold / mould CFU/g cfu/g < 1 000 Yeasts CFU/g cfu/g < 1 000 Salmonella / Salmonellae CFU/g cfu/g negative in 375 g E. coli / E. coli CFU/g cfu/g negative in 1 g

sensors

Look: light beige Odor: species-typical, without foreign odour The taste: typical of the species, without a foreign taste Consistency: powder

Alternatively, the proteins were precipitated from the concentrated concentrate liquid phase by adding citric acid and lowering the pH to 3.5 (protein precipitation in 1 ), whereby the precipitated proteins were separated using a centrifuge. The precipitate was redissolved (pH 6.5) and dried to a residual moisture content of less than 8% using a spray dryer, with a product having the following specification (Heliaflor 90 PF) being obtained:

Nutritional information per 100g:

Calorific value / Energy value kcal / kJ c. 375 / c. 1575 fats G <2 egg white / protein G > 85 Polyphenol content G < 0.1 Carbohydrates / Carbohydrates incl. fiber G 1 - 3 water content / moisture G about 5 - 8

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Microbiological parameters:

Total aerobic plate count CFU/g cfu/g < 10 000 mold / mould CFU/g cfu/g < 1 000 Yeasts CFU/g cfu/g < 1 000 Salmonella / Salmonellae CFU/g cfu/g negative in 375 g E. coli / E. coli CFU/g cfu/g negative in 1 g

sensors:

Look: light beige Odor: species-typical, without foreign odour The taste: typical of the species, without a foreign taste Consistency: powder

Enzymatic degradation of the chlorogenic acid in the solid phase from the aqueous extraction

1 part of the solid phase from the aqueous extraction was resuspended in 4 parts of water, with the addition of sodium carbonate in the finished suspension being adjusted to a pH of about 6.5 and the suspension then being subjected to an enzyme treatment to break down chlorogenic acid, in which an esterase was added to the suspension as a chlorogenic acid-splitting enzyme.

The suspension treated enzymatically in this way was then separated into a solid phase and a liquid phase by means of a decanter, the residual water content in the enzymatically treated solid phase being about 70%.

The solid phase was then dried using a fluidized bed or flash dryer to a residual moisture content of less than 8% and a product with the following specification (Heliaflor N PF) was obtained:

Nutritional information per 100g:

Calorific value / Energy value Kcal / kJ 320 - 380 / 1380 - 1580 fat G 8-12 of which saturated fatty acids G 2-5 Carbohydrates / Carbohydrates G 1 - 4 of which sugar G < 1 egg white / protein G ≥ 50 Polyphenol content G < 0.1 Roughage / dietary fiber G 20 - 27 water content / moisture G 8-12

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Microbiological parameters:

Total aerobic plate count CFU/g cfu/g < 10,000 mold / mould CFU/g cfu/g < 1,000 Yeasts CFU/g cfu/g < 1,000 Enterobacteriaceae CFU/g cfu/g < 1,000 Salmonella / Salmonellae CFU/g cfu/g negative in 375 g E. coli / E. coli CFU/g cfu/g negative in 1 g

sensors:

Look: light beige Odor: species-typical, without foreign odour The taste: typical of the species, without a foreign taste Consistency: powder

To produce a sunflower milk, part of the enzymatically treated suspension, after setting a dry matter content of 3 to 5% (DM setting in 1 ) and after stabilization of the suspension by adding guar gum (e.g. 0.1 to 0.5% by mass), homogenized and then heated and bottled. The sunflower milk obtained in this way had the following product specification (Heliaflor milk):

Nutritional information per 100g:

Calorific value / Energy value Kcal / kJ 320 - 370 / 1380 - 1580 fat G <1 of which saturated fatty acids G <0.5 Carbohydrates / Carbohydrates G <1.5 of which sugar G <0.5 egg white / protein G <3 Polyphenol content G < 0.1 Roughage / dietary fiber G <2 water content / moisture G >90

Unless explicitly stated otherwise, the above table and the above values are always absolute values, i.e. values including the mass of the water contained therein and therefore not values that refer to the dry mass of the product or Intermediate related.

Extraction of polyphenols from the liquid phase of the aqueous extraction

From the polyphenol-rich liquid phase of the aqueous extraction, polyphenols were separated by nanofiltration (purification, nanofiltration in 1 ). The liquid phase was then concentrated in several stages, with a pre-concentration by reverse osmosis in a first stage and further concentration in a vacuum evaporator in a second stage (multi-stage concentration in 1 ). The polyphenol concentrate thus obtained had a polyphenol content of 50 to 65 g/l, preferably about 55 to 60 g/l, the polyphenol content being defined here as the chlorogenic acid content in the liquid phase.

QUOTES INCLUDED IN DESCRIPTION

This list of the documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• WO 2010/097238 A2 [0006]

Claims (40)

Process for the production of protein preparations from sunflower seeds, comprising at least the following steps: - Hulling of sunflower seeds to a residual hull percentage of less than or equal to 1.0% by mass or providing hulled sunflower seeds with a residual hull percentage of less than or equal to 1.0% by mass, - Carrying out a mechanical partial de-oiling of the peeled sunflower seeds by means of cold pressing at a temperature of less than or equal to 90 ° C, preferably at a temperature of 60 to 90 ° C, most preferably at a temperature of about 80 ° C, to produce a sunflower press cake with a residual oil content less than or equal to 13% by mass, preferably from 8 to 12% by mass, most preferably about 11% by mass, - Carrying out an aqueous extraction of the sunflower press cake, in which the press cake is suspended in water, preferably at room temperature, a defined pH value being set in the finished suspension by adding an acidity regulator, preferably by adding citric acid. procedure after claim 1 , characterized in that during the mechanical partial deoiling the temperature of the sunflower press cake is kept at about 80°C for a time of about 3 to 5 seconds, preferably for about 4 seconds. procedure after claim 1 or 2 , characterized in that the addition of the acidity regulator, preferably by the addition of citric acid, in the finished suspension, a pH of 4 to 7, preferably from 6.1 to 6.5, most preferably from about 6.3 , is set. procedure after claim 3 , characterized in that during the aqueous extraction of the sunflower press cake, the pH value in the water is first adjusted to 4.9 to 5.3, preferably to about 5.1, by adding the acidity regulator, preferably by adding citric acid and that at least part of the sunflower press cake is then suspended in the water in such a way that the pH of the aqueous suspension is from 6.1 to 6.5, preferably around 6.3. Process according to one of the preceding claims, characterized in that to produce the aqueous suspension, 0.5 to 1.5 parts of the sunflower press cake, preferably 1 part of the sunflower press cake, is suspended in 8.5 to 9.5 parts of water, preferably in 9 parts of water will or will Method according to one of the preceding claims, characterized in that the aqueous suspension is separated by means of a separating device, preferably by means of a decanter or a filter centrifuge, into a solid phase, preferably a low-polyphenol solid phase, and a liquid phase, preferably a polyphenol-rich liquid phase, It is preferably provided that the residual water content of the solid phase is below 75%, preferably 68 to 72%. procedure after claim 6 , characterized in that the liquid phase has a polyphenol content of 4.3 to 4.8 g/l, preferably about 4.5 g/l, the polyphenol content being defined here as the chlorogenic acid content in the liquid phase. procedure after claim 6 or 7 , characterized in that at least part of the solid phase is dried to a residual moisture content of less than 8% by means of a dryer, preferably by means of a drum dryer or by means of a fluidized bed dryer or by means of a flash dryer. procedure after claim 8 , characterized in that the dried solid phase has a protein content of greater than or equal to 50 g absolute and/or a polyphenol content of less than 1.0 g absolute, in each case based on 100 g, and in particular has the following specification (nutritional information in 100 g): Calorific value / Energy value Kcal / kJ 320 - 380 /1380 - 1580 fat G 8-12 of which saturated fatty acids G 2-5 Carbohydrates / Carbohydrates G 1 - 4 of which sugar G < 1 egg white / protein G ≥ 50 Polyphenol content G < 1.0 Roughage / dietary fiber G 20 - 27 water content / moisture G 8-12 Method according to one of the preceding claims, characterized in that the sunflower press cake has a protein content of more than 41 g absolute, based on 100 g, after carrying out the mechanical partial de-oiling, in particular has the following specification (nutritional information in 100 g): Calorific value / Energy value kcal / kJ 300 - 400 / 1360 - 1560 egg white / protein G > 41 Carbohydrates / Carbohydrates G 5-9 of which sugar G 3-5 fats G 8-12 of which monounsaturated fatty acids G 2.5 - 3.5 of which polyunsaturated fatty acids G 5-7 of which saturated fatty acids G 0.5 - 1.5 Roughage / dietary fiber G 16-21 salt G < 0.002 Vitamin B1 (thiamine) mg 1.5 - 3 Vitamin B6 (pyridoxine) mg 0.5 - 1 Folic acid µg 200-350 vitamin E mg 3 - 10 Procedure according to one of Claims 6 until 10 , characterized in that at least part of the solid phase from the aqueous extraction is further processed by direct extrusion to form a wet extrudate, it being preferably provided that the solid phase intended for wet extrusion is thermally modified in the extruder at temperatures of 120 to 155 ° C and by means of a Twin screw is pressed through a downstream, cooled nozzle. procedure after claim 11 , characterized in that the wet extrudate has an absolute protein content of 20g to 30g, based on 100g, and in particular has the following specification (nutritional information in 100g): Calorific value / Energy value kcal / kJ 140 - 210 / 650 - 850 fats G 4-6 of which saturated fatty acids G 0.3 - 0.7 Carbohydrates / Carbohydrates G 3-5 of which sugar G 1 -3 Roughage / Dietary fibre G 7 - 12 egg white / protein G 21 - 27 salt G < 1.2 water content / moisture G 40 - 70 Procedure according to one of Claims 6 until 12 , characterized in that at least part of the solid phase from the aqueous extraction, in particular for the production of a protein concentrate, is resuspended in water, with the addition of an acidity regulator, preferably by the addition of sodium carbonate, in the finished suspension a defined pH is set. procedure after Claim 13 , characterized in that to produce the suspension, 0.5 to 1.5 parts of solid phase, preferably 1 part of solid phase, is or are suspended in 3.5 to 4.5 parts of water, preferably in 4 parts of water. procedure after Claim 13 or 14 , characterized in that by adding the acidity regulator, preferably by adding sodium carbonate, a pH value of 7.8 to 8.2, preferably of about 8.0, is set in the finished suspension and the suspension is then adjusted subjected to protein extraction. procedure after claim 15 , characterized in that the suspension for protein extraction, preferably in a heatable and coolable stirred tank, is heated at 70 to 90°C, preferably at essentially 80°C, for a period of 15 to 25 minutes, preferably for 20 minutes . procedure after claim 15 or 16 , characterized in that the suspension is separated by means of a separating device, preferably by means of a decanter, preferably into a protein-poor concentrate-solid phase and into a concentrate-liquid phase, preferably into a protein-rich concentrate-liquid phase. procedure after Claim 17 , characterized in that the concentrate-liquid phase has a protein content of 70 to 80%, preferably about 75%, based on the dry substance, and/or the concentrate-solid phase has a protein content of 45 to 50%, preferably about 47% , based on the dry matter. procedure after Claim 17 or 18 , characterized in that an acid regulator, preferably citric acid, is added to the concentrate liquid phase to set a defined pH value, it being preferably provided that the pH value is adjusted to 6.1 to 6.7, preferably to about 6, 5, is set. procedure after claim 19 , characterized in that at least part of the concentrate liquid phase is dried by means of a dryer, preferably by means of a spray dryer, to a residual moisture content of less than 8%. procedure after claim 20 , characterized in that the dried concentrate liquid phase has a protein content of 75g to 85g absolute and/or a polyphenol content of less than 1.0g absolute, in each case based on 100g, and in particular has the following specification (nutritional information in 100g): Calorific value / Energy value kcal / kJ 330-420 / 1470-1670 fats G < 5 egg white / protein G 75 - 85 Polyphenol content G < 1.0 Carbohydrates / Carbohydrates incl. fiber G 4-6 water content / moisture G about 5 - 8 procedure after claim 20 or 21 , characterized in that at least part of the concentrate liquid phase is subjected to an enzyme treatment, in particular to break down chlorogenic acid, in which an enzyme that splits chlorogenic acid, preferably an esterase, is added to the concentrate liquid phase. procedure after Claim 22 , characterized in that the enzymatically treated concentrate-liquid phase is concentrated, preferably by evaporation, preferably to a dry substance content of more than 50%, it being preferably provided that the protein content in the concentrate-liquid phase is between 70 and 80% by mass , preferably about 75% by mass, in each case based on the dry matter. procedure after Claim 23 , characterized in that the proteins are precipitated from the concentrated concentrate liquid phase, preferably by adding citric acid to lower the pH to below 3.8, it being preferably provided that the precipitated proteins are separated by means of a separating device, preferably by means of a centrifuge, the protein content, based on the dry matter, in the precipitate after the precipitation of the liquid phase being 80 to 90%, most preferably about 85%. procedure after Claim 23 or 24 , characterized in that the concentrated liquid phase or the precipitate was dried by means of a dryer, preferably by means of a spray dryer, to a residual moisture content of less than 8%, it being preferably provided that the precipitate is dissolved again (pH value 6 ,5) and is dried by means of a dryer, preferably by means of a spray dryer, to a residual moisture content of less than 8%. procedure after Claim 25 , characterized in that the concentrated and dried concentrate-solid phase has a protein content of 75g to 85g absolute and/or a polyphenol content of less than 0.1g absolute, in each case based on 100g, and in particular has the following specification (nutritional information in 100g): Calorific value / Energy value kcal / kJ c. 375 / c. 1575 fats G < 5 egg white / protein G 75 - 85 Polyphenol content G < 0.1 Carbohydrates / Carbohydrates incl. fiber G 2-6 water content / moisture G about 5 - 8 procedure after Claim 25 , characterized in that the isolate, which is obtained from the precipitated and dried precipitate from the concentrate liquid phase, has a protein content of greater than 85 g and/or a polyphenol content of less than 0.1 g, each based on 100 g, in particular has the following specification (Nutritional information per 100g): Calorific value / Energy value kcal / kJ c. 375 / c. 1575 fats G <2 egg white / protein G > 85 Polyphenol content G < 0.1 Carbohydrates / Carbohydrates incl. fiber G 1 - 3 water content / moisture G about 5 - 8 Procedure according to one of Claims 6 until 27 , characterized in that at least part of the solid phase from the aqueous extraction is resuspended in water. procedure after claim 28 , characterized in that to produce the suspension, 0.5 to 1.5 parts of solid phase, preferably 1 part of solid phase, is or are suspended in 3.5 to 4.5 parts of water, preferably in 4 parts of water. procedure after claim 28 or 29 , characterized in that in the event that the pH value in the ready-made suspension does not correspond to a specified pH value in the range from 6.2 to 6.8, preferably not to a specified pH value of approximately 6.5, corresponds, an acidity regulator, preferably sodium carbonate, is added to the finished suspension and the predetermined pH is adjusted and the suspension is then subjected to an enzyme treatment, or that in the event that the pH in the finished suspension is a predetermined pH in the range from 6.2 to 6.8, preferably a predetermined pH of approximately 6.5, no further addition of an acidity regulator is made and the suspension is subjected to an enzyme treatment. procedure after Claim 30 , characterized in that at least part of the suspension is subjected to an enzyme treatment, in particular to break down chlorogenic acid, in which an enzyme which splits chlorogenic acid, preferably an esterase, is added to the suspension. procedure after Claim 31 , characterized in that at least part of the enzymatically treated suspension is separated by means of a separating device, preferably by means of a decanter, into an enzymatically treated solid phase and an enzymatically treated liquid phase, it being preferably provided that the residual water content in the enzymatically treated solid phase is below 70 % amounts to. procedure after Claim 32 , characterized in that the separated enzymatically treated solid phase is dried to a residual moisture content of less than 8% by means of a dryer, preferably by means of a fluidized bed or flash dryer. procedure after Claim 33 , characterized in that the enzymatically treated and dried solid phase has a protein content of greater than or equal to 50 g absolute and/or a polyphenol content of less than 0.1 g absolute, in each case based on 100 g, and in particular has the following specification (nutritional information in 100 g): Calorific value / Energy value Kcal / kJ 320 - 380 /1380 - 1580 fat G 8-12 of which saturated fatty acids G 2-5 Carbohydrates / Carbohydrates G 1 - 4 of which sugar G < 1 egg white / protein G ≥ 50 Polyphenol content G < 0.1 Roughage / dietary fiber G 20 - 27 water content / moisture G 8-12 procedure after Claim 34 , characterized in that at least part of the enzymatically treated suspension, preferably before or after setting a dry substance content of 3 to 5% and/or before or after stabilizing the suspension by adding guar gum and/or locust bean gum, is homogenized and then heated and filled will. procedure after Claim 35 , characterized in that the homogenized and heated suspension, preferably a kind of milk, has the following specification (nutritional information in 100g): Calorific value / Energy value Kcal / kJ 320 - 370 / 1380 - 1580 fat G <1 of which saturated fatty acids G <0.5 Carbohydrates / Carbohydrates G <1.5 of which sugar G <0.5 egg white / protein G <3 Polyphenol content G < 0.1 Roughage / dietary fiber G <2 water content / moisture G >90 Procedure according to one of Claims 6 until 36 , characterized in that polyphenols with a defined molecular size, preferably with a molecular size greater than 10 kD, are separated from the liquid phase of the aqueous extraction, preferably by filtration, most preferably by nanofiltration. procedure after Claim 37 , characterized in that the polyphenol-enriched fraction of the liquid phase from the aqueous extraction is concentrated in one or more stages, preferably to a dry substance content of 45 to 60%, most preferably to 45 to 55%, it being preferably provided that in a first stage a pre-concentration by reverse osmosis and in a second stage a further concentration by a vacuum evaporator takes place. procedure after Claim 38 , characterized in that the fraction from the liquid phase that is concentrated and enriched with polyphenols has a polyphenol content of 50 to 65 g/l, preferably from about 55 to 60 g/l, the polyphenol content being defined here as the chlorogenic acid content in the liquid phase . Protein preparation from sunflower seeds, in particular produced by a method according to one of patent claims 1 until 39 .

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