DE647081C - Process for the production of a nutrient from the germs of plant seeds, especially grain seeds - Google Patents

Process for the production of a nutrient from the germs of plant seeds, especially grain seeds

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Publication number
DE647081C
DE647081C DEK136574D DEK0136574D DE647081C DE 647081 C DE647081 C DE 647081C DE K136574 D DEK136574 D DE K136574D DE K0136574 D DEK0136574 D DE K0136574D DE 647081 C DE647081 C DE 647081C
Authority
DE
Germany
Prior art keywords
germs
seeds
production
nutrient
fatty acids
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DEK136574D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HUGO KUEHL DR
Original Assignee
HUGO KUEHL DR
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HUGO KUEHL DR filed Critical HUGO KUEHL DR
Priority to DEK136574D priority Critical patent/DE647081C/en
Application granted granted Critical
Publication of DE647081C publication Critical patent/DE647081C/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C1/00—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids
    • C11C1/08—Refining
    • C11C1/10—Refining by distillation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C1/00—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids
    • C11C1/02—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids from fats or fatty oils
    • C11C1/04—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids from fats or fatty oils by hydrolysis

Description

Verfahren zur Herstellung eines Nährmittels aus Keimen von Pflanzensamen, besonders Getreidesamen Die Verwendbarkeit der an sich hochwertigen, an Nährstoffen reichen Keime ist infolge der im Keime vorhandenen freien Fettsäuren und der diese leichtoxydierenden Oxydase beschränkt, da die Keime in kurzer Zeit ranzig werden. Überdies lassen sich die Keime infolge der großen Oberflächenaktivität der freien Fettsäuren nicht vermüllern, mithin nicht von den unverdaulichere, das eigentliche Keimmehl entwertenden Schalenbestandteilen trennen.Process for the production of a nutrient from the germination of plant seeds, especially grain seeds The usability of the nutrients that are valuable in themselves rich germs is due to the free fatty acids present in the germ and of these easily oxidized oxidase, since the germs become rancid in a short time. In addition, due to the large surface activity of the free Do not rubbish fatty acids, therefore not from the indigestible ones, the real ones Separate the peel components devaluing the germ meal.

Der hohe Nährwert der Keime ist durch den hohen Gehalt an Eiweißstoffen, Lecithin und an Vitaminen, z. B. A und B, bedingt. Von geringerer Bedeutung ist der Gehalt an Neutralfett, der rund io% beträgt.The high nutritional value of the germs is due to the high content of proteins, Lecithin and vitamins, e.g. B. A and B, conditional. Is of lesser importance the content of neutral fat, which is around 10%.

Zur Gewinnung eines haltbaren Nährpräparates, das die Lecithine- und Vitamine in natürlicher Form enthält, ist es also erforderlich, die freien Fettsäuren und das sie durch Sauerstoffübertragung oxydierende Enzym, eben die Oxydase, zu entfernen.To obtain a durable nutritional preparation that contains the lecithins and It contains vitamins in natural form, so it is necessary to include the free fatty acids and the enzyme which oxidizes them through the transfer of oxygen, namely oxidase remove.

Es ist bereits vorgeschlagen worden, die Entfernung dieser Stoffe durch Quellung des Keimgutes mit 45% seines Gewichtes an_ 96%igem Alkohol und anschließende Pressung zu bewirken.It has already been suggested the removal of these substances by swelling the germinal material with 45% of its weight in 96% alcohol and then To effect pressing.

Es wurde nun gefunden, d.aß mang durch geeignete Extraktion ohne Pressung dasselbe erreichen kann.It has now been found that this can be achieved by suitable extraction without pressing can achieve the same thing.

Es ist bekannt, däß verdünnter Alkohol Fettsäuren und Bitterstoffe, jedoch nicht Neutralfette löst. Es ist weiterhin auch nicht mehr neu, daß nur aus vollkommen trockenem Material das Fett quantitativ extrahiert werden kann.It is known that fatty acids and bitter substances, but does not dissolve neutral fats. It is still no longer new that only from completely dry material the fat can be extracted quantitatively.

Auf Grund dieser beiden bekannten Tatsachen ist das Verfahren gemäß der Erfindung ,ausgearbeitet worden.Based on these two known facts, the procedure is in accordance with of the invention.

Es wird folgendermaßen durchgeführt: Die Keime werden durch Benetzen mit Wasser auf einen Feuchtigkeitsgehalt von 18 bis 2o% gebracht. Da Alkohol mit Wasser in jedem Verhältnis leicht mischbar ist, erfolgt bei der anschließenden Extraktion eine gewisse Verdünnung des Alkohols.- Infolgedessen werden nur die freien Fettsäuren, nicht aber das Neutralfett und Lecithin extrahiert. Dasselbe tritt bei Verwendung von Aceton ein, da das Neutralfett in diesem Falle auch nur sehr geringfügig extrahiert wird, weil das feuchte Keimgut ein Lösen des Neutralfettes wesentlich verhindert. Die Extraktionszeit wird außerdem nur so kurz bemessen, d.aß wohl die freien Fettsäurean, nicht aber das Neutralfett, das Lecithin und die Vitamine extrahiert werden.It is carried out as follows: The germs are by wetting brought to a moisture content of 18 to 20% with water. Because alcohol with Water is easily miscible in any ratio, takes place during the subsequent extraction some dilution of the alcohol - as a result, only the free fatty acids, but not the neutral fat and lecithin extracted. The same thing occurs when using of acetone, since the neutral fat in this case is only extracted very slightly because the moist germinal material prevents the neutral fat from dissolving. In addition, the extraction time is only so short that the free fatty acids but not the neutral fat, the lecithin and the vitamins are extracted.

Beispiel 1 1 oo kg Weizenkeime, deren Feuchtigkeitsgehalt zunächst durch Benetzung mit Wasser auf 18 bis 2o% gebracht wurde, werden mittels 96%igen Alkohols io bis 15 Minuten in der Weise, wie es bei der ölgewinnung nach dem Extraktionsverfahren in der Industrie üblich ist, extrahiert. Die dadurch von freien Fettsäuren und von Oxydase befreiten Keime werden dann in einem Vakuumkessel, bei etwa 50' C vom anhaftenden Extraktioüs=';" mittel befreit. Eine höhere Temperatur würde''-, das in den Keimen vorhandene Eiweit > ver= ändern und zu einer Aufspaltung des Lecithins führen. Die fettsäure- und oxydasefreien Keime werden vermahlen, darauf über einen Sichter geschickt und hierdurch die Schalenteile von dem eigentlichen Keimmehl. getrennt. Das gewonnene Keimmehl, das in einer Menge von 62 bis 650.!o des Ausgangsmaterials anfällt, besitzt einen angenehmen, süßen, schwach nußartigen Geschmack. Es ist praktisch unbegrenzt haltbar und beisitzt infolge seines Gehaltes an Lecithin und Vitaminen einen höheren physiologischen Nährwert als mit üblichen Fettlösungsmitteln extrahierte Keime, in denen nur noch Eiweit:> und Zucker als besondere Nährstofte vorhanden sind. Beispiel 2 i oo g Maiskeime, deren Feuchtigkeitsgehalt durch Benetzung auf iS bis 2oa'o gebracht wurde, werden 15 Minuten mit technischem Aceton extrahiert. Die so von freien Fettsäuren befreiten Keime werden bei einer 50' C nicht überschreitenden Temperatur im ''Vakuumkessel von Aceton befreit. Dann .,wird ein Luftstrom durch die Masse geleitet, Reste noch anhaftenden Acetons zu beseitigen. Das so behandelte Keimmaterial wird vermahlen, und anschließend wird in einem Sic.hter das eigentliche Keimmehl abgesondert.Example 1 1 oo kg of wheat germ, whose moisture content initially was brought to 18 to 20% by wetting with water, are 96% by means of Alcohol 10 to 15 minutes in the same way as in oil production after the extraction process used in the industry is extracted. The result of Free fatty acids and germs freed from oxidase are then placed in a vacuum kettle, at about 50 ° C from adhering Extraktioüs = '; "medium freed. A higher temperature would '' - change the protein present in the germs and lead to a splitting of the lecithin. The fatty acid and oxidase-free germs are ground up on top sent over a sifter and thereby the shell parts from the actual Germ meal. separated. The germ meal obtained, which is in an amount of 62 to 650.! O of the starting material is obtained, has a pleasant, sweet, slightly nutty Taste. It can be kept practically indefinitely and because of its content it persists lecithin and vitamins have a higher physiological nutritional value than usual Germs extracted from fat solvents, in which only proteins:> and sugar as special nutrients are present. Example 2 i oo g corn germs, their moisture content was brought to iS to 2oa'o by wetting, 15 minutes with technical Acetone extracted. The germs freed from free fatty acids are used in a Freed from acetone in the '' vacuum vessel, not exceeding 50 ° C. then ., a stream of air is passed through the mass, residues of acetone still adhering to it remove. The seed material treated in this way is ground and then becomes the actual germ meal is secreted in a safety container.

Die Vermüllerung der erfindungsgemäß behandelten Keime ist nach Entfernung der oberflächenaktiven Fettsäuren ohne jede SchuIerigkeit durchführbar.The germs treated according to the invention are granulated after removal of the surface-active fatty acids can be carried out without any difficulty.

Claims (1)

PATl7NTAN Srrucii Verfahren ztir Herstellung eines Nährmittels aus Keimen von Pflanzensamen, besonders Getreidesamen, durch Extraktion der Fettsäuren und der Oxydase, dadurch gekennzeichnet, daß die Keime zunächst durch Benetzung mit Wasser auf einen Feuc'htigkeitsge'halt von 18 bis 2o% gebracht und dann kurze Zeit, vorzugsweise io bis 15 Minuten, mit 96%igem :@Ik@hol oder Aceton extrahiert werden.PATl7NTAN Srrucii Process for the production of a nutrient Germination of plant seeds, especially grain seeds, by extracting the fatty acids and the oxidase, characterized in that the germs initially by wetting brought to a moisture content of 18 to 20% with water and then short Time, preferably 10 to 15 minutes, extracted with 96%: @ Ik @ hol or acetone will.
DEK136574D 1935-01-18 1935-01-18 Process for the production of a nutrient from the germs of plant seeds, especially grain seeds Expired DE647081C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEK136574D DE647081C (en) 1935-01-18 1935-01-18 Process for the production of a nutrient from the germs of plant seeds, especially grain seeds

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEK136574D DE647081C (en) 1935-01-18 1935-01-18 Process for the production of a nutrient from the germs of plant seeds, especially grain seeds

Publications (1)

Publication Number Publication Date
DE647081C true DE647081C (en) 1937-06-26

Family

ID=7248665

Family Applications (1)

Application Number Title Priority Date Filing Date
DEK136574D Expired DE647081C (en) 1935-01-18 1935-01-18 Process for the production of a nutrient from the germs of plant seeds, especially grain seeds

Country Status (1)

Country Link
DE (1) DE647081C (en)

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