DE2056896B2 - Process for the simultaneous extraction of fat and protein from vegetable, oil-containing raw materials and intermediate products - Google Patents

Description

The invention relates to a method for the simultaneous extraction of fat and protein from vegetable, Oil-containing raw materials and intermediate products, whereby fat and proteins are produced, the quality of which is there allowed to z. B. as raw materials for margarine production or production or improvement of protein-containing To use food or for animal nutrition.

It is well known that vegetable oils and fats are extracted by pressing the raw, possibly pretreated Starting products or obtained by extracting them with fat solvents.

It has been suggested to use fatty material in the presence of an organic or inorganic To crush displacement liquid and from the resulting suspension the oil either directly or mechanically separated from an enriched fat phase.

Furthermore, for the production of protein from oilseeds, usually defatted meals are used aqueous alkaline solutions, other electrolyte solutions or combinations of these extractants, optionally with the addition of organic ones Solvent. The resulting extracts are used to make proteins at certain pH values or precipitated by heat and separated mechanically.

The application for protein extraction from alkaline electrolyte solutions are so limited set, as in their presence undesirable changes in quality of the ingredients of interest oil and protein - saponification and discoloration must be accepted or an additional one Emulsifying effect occurs through the soaps formed, which creates additional problems with emulsion concentration and destruction.

The subject of more recent process descriptions is the combination of the technical variants discussed for the purpose of simultaneous oil and protein production. The disadvantage of such methods is that the simultaneous extraction results in extremely stable protein-containing fat emulsions, from which the fat cannot be separated by simple mechanical operations. There will be low oil yields achieved, because 40% of the fat contained in the seed is in the after digestion of the Seeds with aqueous alkaline solutions and separation of the solids resulting residue.

Attempts have been made to increase the protective colloid function of the protein by mechanical, enzymatic or cancel electrophoretic processes as well as cold shock. That either requires a high additional outlay in terms of apparatus, long incubation times or a considerable impairment in the management of continuous processes. Furthermore, the methods described are unsatisfactory Yields obtained.

The purpose of the invention is to address the disadvantages of known processes and the use of organic ones and inorganic solvents as well as the high technical and economical requirements Reduce the effort involved in breaking the stable protein-containing oil emulsion.

The object of the invention is to develop a method that is a complex processing of oily vegetable raw materials and intermediate products enables, d. H. a simultaneous production of fats and protein in such high quality that direct consumption is possible as a food, with other ingredients such. B. Gossypol, also won will.

According to the invention, the object is achieved by that for digestion a 2 to 25% saline solution, which is used repeatedly as a displacement liquid and is used, is used, the use ratio of displacement liquid to raw material behaves like 15: 1 to 5: 1 and breaking the concentrated fat phase through either Mix with 10 to 40% technical grade ethanol or its homologues, based on the weight of the Fat phase, or by treatment with intensive agitators or mixers at normal pressure or vacuum and takes place at temperatures of 50 to 100 ° C and that the breaking of the cream by overheating Water vapor can be accelerated.

Furthermore, the invention provides the possibility that before breaking the fat phase a more or less complete dehydration of the fat phase takes place.

The advantages of the invention are that there is no need for a high level of mechanical equipment to carry out the method Effort is required and the simultaneous production of fat and protein for direct use is given for human consumption.

The concentration range of the saline solution according to the invention enables in connection with a Fine comminution through the simultaneous development of osmotic effects enables extensive cell breakdown even without warmth. The type and concentration of the chosen electrolyte has a positive impact

flow on the intermolecular binding forces of the protein molecules to stabilize the emulsion of the higher molecular ones Protein fraction.

In addition, the emulsion obtained is already achieved by means of simple stirrers and without the setting s a certain pH value or by adding low molecular weight alcohols as emulsion breakers will.

Another advantage is that the resulting products have a high degree of purity, so that the fat can be used directly or after a little refining effort. A protein with high biological value is gained.

The method is demonstrated on the basis of an exemplary embodiment, with oil seeds being used. ^

Pre-crushed, optionally peeled oilseed is completely digested in a suitable device, intensive stirrer according to the rotor-stator system or ball mill, in the presence of 5 times the amount of 2% aqueous electrolyte solution to particle sizes below - ^u 10 μm. The resulting aqueous suspension of solid cell components, fat, soluble nitrogen compounds and other cell constituents is separated into solids (shot I), concentrated fat phase (cream) and aqueous electrolyte-containing solution of nitrogen compounds (protein solution) using a self-discharging three-way separator It should be noted that the separation in a three-way centrifuge is only one way of separating the three phases described; it can also be done in such a way that the solids are first centrifuged off and in a subsequent stage the cream is removed from the protein solution by one or In both options discussed, a novelty in the process should be emphasized that, in contrast to the processes already described, the aqueous suspension does not have to be adjusted to a certain pH value and heated the cream can after following en -ti) variants take place:

1. The cream is in a mixing container with the 10th part of its weight of denatured %% igem Ethanol or its homologues added. It is heated to 55 to 70 ° C while stirring, after reaching the temperature, stirred for a further 5 min and the resulting mixture of Fat, ethanol, water and solids (shot II) separated by means of a three-way separator.

2. The cream is mixed in an intensive mixer treated container at 50 ° C, with the released fat is withdrawn from the container.

3. In an expansion tube, the cream is briefly heated to a temperature using superheated direct steam Brought temperature of 70 to 90 ° C. By stirring intensively in an intensive mixer (Turbo mixer) the cream is broken. The material is used to extend the treatment time partially circulated. The fat is separated in the following separator from the residue. Since this residue has not yet been completely de-oiled, it becomes a second treatment stage fed.

The solids from the oil emulsion (shot I) and the solids (shot II) from the so-called cream are united. After drying, possibly after supplementation, they can be used for animal nutrition or as an additive for nutrient media in technical-microbial Processes are used. It is also possible by squeezing off the aqueous phase or Subsequent extraction with suitable solvents to gain further fat and protein components.

In order to obtain protein, the aqueous solution obtained during the phase separation is poured onto the with acid Isoelectric precipitation range (pH 4.5 to 5.0) of the protein set. The precipitated protein gets up suitable way, e.g. B. by centrifugation, decanting, filtering, flotation, separated. The at the Aqueous electrolyte solution obtained from protein isolation can be used directly after neutralization or after adjustment traced back to the initial content as a displacement liquid in the process sequence will.

Claims (2)

Patent claims: 1. Process for the simultaneous extraction of fat and protein from vegetable, oil-containing raw materials and intermediates, in which the comminuted material is in the presence of an aqueous one Electrolyte solution subjected to a fine comminution, from the resulting Aufschlussgeitiisch obtain a concentrated fat phase, a protein solution and a solid by means of separation, the Protein is isoelectrically precipitated by the addition of acid and the fat is precipitated by breaking the concentrated Fat phase is released by means of alcohol and / or stirring, characterized in that that a 2 to 25% saline solution is used for the digestion, which is repeated as Displacement liquid at a ratio of displacement liquid to raw material from 15: 1 to 5: 1 serves, and that breaking the concentrated fat phase either by mixing with, based on the weight of the fat phase, 10 to 40% technical ethanol or its homologues or by treatment with intensive agitators or mixers at normal pressure or vacuum and temperatures of 50 to 100 ° C takes place. 2. The method according to claim 1, characterized in that before breaking the fat phase a more or less complete dehydration of the fat phase takes place.