EP0187877A1 - Working-up of oil seeds - Google Patents
Working-up of oil seeds Download PDFInfo
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- EP0187877A1 EP0187877A1 EP85100266A EP85100266A EP0187877A1 EP 0187877 A1 EP0187877 A1 EP 0187877A1 EP 85100266 A EP85100266 A EP 85100266A EP 85100266 A EP85100266 A EP 85100266A EP 0187877 A1 EP0187877 A1 EP 0187877A1
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- oil
- processing
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- extraction
- seeds
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- 238000000034 method Methods 0.000 claims abstract description 22
- 238000003825 pressing Methods 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 230000003750 conditioning effect Effects 0.000 claims abstract description 5
- 238000000638 solvent extraction Methods 0.000 claims abstract description 5
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 240000002791 Brassica napus Species 0.000 claims description 5
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 5
- 125000004383 glucosinolate group Chemical group 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims 1
- 150000002989 phenols Chemical class 0.000 claims 1
- 238000001556 precipitation Methods 0.000 claims 1
- 239000002904 solvent Substances 0.000 abstract description 4
- 239000003921 oil Substances 0.000 description 29
- 235000019198 oils Nutrition 0.000 description 29
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 102000015439 Phospholipases Human genes 0.000 description 1
- 108010064785 Phospholipases Proteins 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 230000008646 thermal stress Effects 0.000 description 1
- 108010058651 thioglucosidase Proteins 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
Definitions
- the invention relates to a method for processing oilseeds by conditioning the oilseeds, separating and processing the oil and desolventing the solid.
- oil seeds with a high oil content such as rapeseed, linseed, safflower, sunflower seeds or soybeans
- the oil seeds are first subjected to a pre-pressing and then to a solvent extraction.
- the seeds are preconditioned, flocculated and then heated in conditioners over a period of less than 5 minutes with the addition of steam to over 80 ° C. (DE-AS 23 13 224). Without preliminary heating, with most oilseeds, satisfactory and economically viable oil production is not possible, even when extremely high pressures are used, even under the most favorable conditions.
- the remaining oil is washed out of the press cake with a suitable solvent, usually hexane. It is then freed of hexane in evaporators and refined to edible oil by degumming, deacidification and other known treatment steps.
- a suitable solvent usually hexane. It is then freed of hexane in evaporators and refined to edible oil by degumming, deacidification and other known treatment steps.
- the solid is usually freed from solvent in toasters by heating and introducing steam. This treatment does not result in a very high-quality meal, and this is due to the low solubility of the proteins and the seed components associated with the proteins by reactions such as B. phenolic acids can only be used to a limited extent for human consumption.
- Oilseeds with a lower oil content, e.g. B. soybeans are usually not pressed, but extracted directly. To do this, they are also preconditioned and flocculated. However, enzymes are not inactivated. In soybeans, this only occurs through toasting after extraction and desolventization.
- the procedure described first consisting of conditioning, pressing, extracting and processing, is essentially aimed at the smooth processing of the seeds, but not at the quality of the individual products.
- the heat treatment of the digested seeds leads to oxidative changes in the oil despite the increasing inactivation of the enzymes, in particular the lipoxygenase.
- the myrosinase enzyme catalyzes the breakdown of glucosinolates. These degradation products are then partly found as sulfur-containing components in the extraction oil, where they are undesirable because of their property of blocking catalysts, especially when hydrogenating the oil.
- the phytic acid are of particular importance.
- the plant cells are only opened up in the screw press.
- This can prevent the atmospheric oxygen from oxidizing the sensitive oils.
- the press oil is known for. B. from a particularly low peroxide number.
- the extraction oil also has an improved quality compared to those oils which are obtained by the known processes.
- the time span in which reactions between oil and other reaction partners can take place is significantly reduced compared to conventional processing methods with separate conditioning, on the other hand, enzymatically catalyzed reactions are excluded.
- This also has another significant advantage.
- the structure of the phosphatides is retained to a greater extent, so that predominantly hydratable phosphatides are obtained with the extraction oil.
- This new procedure for de-oiling means that the various seed components can react with each other or with substances coming from outside, such as e.g. B. oxygen or water to a minimum. So In the end, an oil-free solid is obtained which, when carefully desolvented, for example by means of superheated hexane gas, contains a high proportion of soluble proteins and has undergone only minimal negative changes. Such a solid can advantageously be used as feed or used to obtain the vegetable proteins for human consumption.
- the rapeseed is conveyed directly into an apparatus in which sufficient heat treatment of the intact seeds is possible.
- This can preferably be a fluidized bed apparatus.
- drum conditioners are also suitable, as they have been used up to now to condition the rolled seeds.
- the heat treatment is usually sufficient if it is carried out at 80 to 120 ° C for 5 to 45 minutes.
- part of the oil is pressed from the seeds in a press.
- the press oil obtained in this way is of excellent quality, as shown in Table 1 below.
- the press cake is then possibly crushed and fed into the extraction. There, the remaining oil is washed out to a level below 5% using hexane.
- the extraction oil obtained after evaporation of the hexane has significantly lower oxidation and hydrolysis damage than the oils obtained by conventional processes, as shown in Table 2.
- the solid After extraction, the solid is desolvented, where it is preferably freed from the solvent in a fluidized bed which is generated by means of superheated hexane gas.
- the denaturation of the seed proteins remains minimal and the solvent-free meal can be used for further processing, for example for protein extraction.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
Die Erfindung bezieht sich auf ein Verfahren zur Verarbeitung von ölsaaten durch Konditionierung der ölsaaten, Abtrennen und Aufbereiten des Öls und Desolventieren des Feststoffes.The invention relates to a method for processing oilseeds by conditioning the oilseeds, separating and processing the oil and desolventing the solid.
Bei den bekannten derartigen Verfahren zur Gewinnung von öl und Schrot aus ölsaaten mit hohem ölanteil wie Raps-, Lein-, Safflor-, Sonnenblumensamen oder Sojabohnen werden die ölsaaten zunächst einer Vorpressung und anschließend einer Lösungsmittelextraktion unterworfen. Dabei werden die Samen vorkonditioniert, flockiert und dann in Konditionierern über einen Zeitraum von weniger als 5 Minuten unter Zugabe von Wasserdampf auf über 80 OC erhitzt (DE-AS 23 13 224). Ohne voraufgehende Wärmung ist bei den meinsten ölsaaten auch bei im übrigen denkbar günstigen Voraussetzungen eine befriedigende und wirtschaftlich tragbare Ölgewinnung selbst bei Anwendung extrem hoher Drücke nicht möglich. Die Gewinnung von sogenannten Kaltschlagölen, die von hoher Qualität sind, bei denen aber nur eine geringe Ausbeute erzielbar ist, soll hier außer Betracht bleiben, zumal dabei die noch ölreichen Preßkuchen nach Zerkleinerung und üblicher Wärmung einer zweiten Pressung unterworfen werden. Durch die geschilderte Behandlung werden auch die in den Saaten vorhandenen Enzyme inaktiviert, was an sich sehr erwünscht ist, da damit verhindert wird, daß während der weiteren Verarbeitung nachteilige Veränderungen an öl oder Proteinen beschleunigt ablaufen.In the known processes of this type for obtaining oil and meal from oil seeds with a high oil content, such as rapeseed, linseed, safflower, sunflower seeds or soybeans, the oil seeds are first subjected to a pre-pressing and then to a solvent extraction. The seeds are preconditioned, flocculated and then heated in conditioners over a period of less than 5 minutes with the addition of steam to over 80 ° C. (DE-AS 23 13 224). Without preliminary heating, with most oilseeds, satisfactory and economically viable oil production is not possible, even when extremely high pressures are used, even under the most favorable conditions. The extraction of so-called cold impact oils, which are of high quality but in which only a low yield can be achieved, should be disregarded here, especially since the still oil-rich press cake is subjected to a second pressing after comminution and usual heating. The treatment described also inactivates the enzymes present in the seeds, which in itself is very desirable, since this prevents disadvantageous changes to oil or proteins from accelerating during further processing.
Aus den Preßkuchen wird das restliche Öl mit einem geeigneten Lösungsmittel, in der Regel Hexan, herausgewaschen. Es wird danach in Verdampfern vom Hexan befreit und durch Entschleimen, Entsäuern und andere bekannte Behandlungsschritte zu Speiseöl raffiniert.The remaining oil is washed out of the press cake with a suitable solvent, usually hexane. It is then freed of hexane in evaporators and refined to edible oil by degumming, deacidification and other known treatment steps.
Der Feststoff wird gewöhnlich in Toastern durch Erhitzen und Einbringen von Wasserdampf vom Lösungsmittel befreit. Diese Behandlung ergibt keinen sehr hochwertigen Schrot, und dieser ist aufgrund der geringen Löslichkeit der Proteine und der mit den Proteinen durch Reaktionen verbundenen Saatkomponenten wie z. B. phenolischen Säuren nur noch beschränkt für die menschliche Ernährung einsetzbar. ölsaaten mit einem geringeren ölanteil, wie z. B. Sojabohnen, werden in der Regel nicht gepreßt, sondern direkt extrahiert. Dazu werden sie ebenfalls vorkonditioniert und flockiert. Enzyme werden dabei jedoch nicht inaktiviert. Dies geschieht bei Sojabohnen erst durch die Toastung nach der Extraktion und Desolventierung.The solid is usually freed from solvent in toasters by heating and introducing steam. This treatment does not result in a very high-quality meal, and this is due to the low solubility of the proteins and the seed components associated with the proteins by reactions such as B. phenolic acids can only be used to a limited extent for human consumption. Oilseeds with a lower oil content, e.g. B. soybeans are usually not pressed, but extracted directly. To do this, they are also preconditioned and flocculated. However, enzymes are not inactivated. In soybeans, this only occurs through toasting after extraction and desolventization.
Es ist auch bekannte die flockierten Sojabohnen vor der Extraktion einer feuchten Wärmebehandlung auszusetzen, um das Enzym Phospholipase zu inaktivieren. Dadurch ergeben sich hinsichtlich der Abtrennung der Phosphatide und der anschließenden Raffinierung des Sojaöls einige Vorteile gegenüber der konventionellen Pressung und Extraktion. Weiter ist es bekannt, auf eine Aufbereitung der Saaten vor der Pressung generell zu verzichten, und die unzerkleinerte Saat direkt nach der Reinigung der Presse zuzuführen (DE-PS 23 35 385 und DE-PS 29 15 538).It is also known to subject the flaked soybeans to a moist heat treatment prior to extraction to inactivate the enzyme phospholipase. This results in several advantages over conventional pressing and extraction with regard to the separation of the phosphatides and the subsequent refining of the soybean oil. Furthermore, it is known to generally dispense with the preparation of the seeds before pressing, and the unreduced seeds immediately after cleaning the press to supply (DE-PS 23 35 385 and DE-PS 29 15 538).
Die geschilderten Verfahren weisen verschiedene Nachteile auf. Insbesondere die zuerst beschriebene Vorgehensweise bestehend aus Konditionieren, Pressen, Extrahieren und Aufbereiten ist im wesentlichen auf die reibungslose Verarbeitung der Saaten ausgerichtet, nicht jedoch auf die Qualität der einzelnen Produkte. Durch die Wärmebehandlung der aufgeschlossenen Saat kommt es trotz der mit zunehmender Dauer fortschreitenden Inaktivierung der Enzyme, insbesondere der Lipoxigenase zu oxidativen Veränderungen des Öls.The described methods have various disadvantages. In particular, the procedure described first, consisting of conditioning, pressing, extracting and processing, is essentially aimed at the smooth processing of the seeds, but not at the quality of the individual products. The heat treatment of the digested seeds leads to oxidative changes in the oil despite the increasing inactivation of the enzymes, in particular the lipoxygenase.
Bei der Verarbeitung von Raps findet zusätzlich ein durch das Enzym Myrosinase katalysierter Abbau von Glucosinolaten statt. Diese Abbauprodukte finden sich dann zum Teil als schwefelhaltige Komponenten im Extraktionsöl wieder, wo sie wegen ihrer Eigenschaft, Katalysatoren zu blockieren, besonders bei der Hydrierung des öls unerwünscht sind. Nicht zuletzt finden bei dieser Behandlung, bei der im Grunde alle Saatkomponenten reaktionsbereit nebeneinander vorliegen, Reaktionen der anderen Komponenten untereinander statt, von denen im Hinblick auf die weitere Verarbeitung des Feststoffes zu Nahrungs- oder Futtermittel die Reaktionen der Proteine mit Kohlehydraten, phenolischen Komponenten oder z. B. der Phytinsäure von besonderer Bedeutung sind. Dadurch, daß bei dem zuletzt erwähnten Verfahren sowie bei der konventionellen Verarbeitung von Sojabohnen eine separate Wärmebehandlung entfällt, treten hier auch die vorstehend angegebenen Nachteile nicht oder kaum auf. Die thermische Beanspruchung der Saaten nur bei der Pressung ist jedoch zu gering, um eine befriedigende Wirkung zu erreichen. Damit kommen nach der alleinigen Pressung ebenso wie bei der Verarbeitung von Sojabohnen enzymatisch katalysierte Reaktionen in Gang, die zu einer schlechten Öl- und Schrotqualität führen.When rapeseed is processed, the myrosinase enzyme catalyzes the breakdown of glucosinolates. These degradation products are then partly found as sulfur-containing components in the extraction oil, where they are undesirable because of their property of blocking catalysts, especially when hydrogenating the oil. Last but not least, in this treatment, in which basically all of the seed components are ready to react next to one another, reactions of the other components take place among one another, of which the reactions of the proteins with carbohydrates, phenolic components or, for example, with regard to the further processing of the solid into food or feed . B. the phytic acid are of particular importance. Because there is no need for a separate heat treatment in the last-mentioned method or in the conventional processing of soybeans, the disadvantages mentioned above do not occur or hardly occur here. However, the thermal stress on the seeds only during pressing is too low to achieve a satisfactory effect. So come after the sole Pressing as well as in the processing of soybeans enzymatically catalyzed reactions in progress, which lead to poor oil and grist quality.
Es ist Aufgabe der vorliegenden Erfindung, ein verbessertes Verfahren zur Verarbeitung von ölsaaten anzugeben, das gleichzeitig eine wirtschaftliche Gewinnung des Speiseöls von höchster Qualität und eine Gewinnung von Proteinprodukten erlaubt, die auch zur menschlichen Ernährung eingesetzt werden können. Danach wird vorgeschlagen, bei dem eingangs beschriebenen Verfahren zunächst die gereinigten ölsaaten ohne vorheriges Zerkleinern zur Inaktivierung der enthaltenen Enzyme trocken zu erhitzen, sie anschließend in einer kontinuierlich arbeitenden Schneckenpresse unter Abzug von öl zu pressen und sie dann einer Lösungsmittelextraktion zu unterwerfen. Dadurch, daß die intakten Samen, bevor sie der Schneckenpresse zugeführt werden, so hoch und so lange trocken erhitzt werden, daß die Enzyme, die sonst zum beschleunigten Abbau von Samenbestandteilen führen, inaktiviert werden, können die Nachteile der bekannten Verfahren vermieden werden. Dies gilt auch für diejenigen ölsaaten, die vor der Pressung geschält werden, wenn dabei die Zellen im wesentlichen unversehrt bleiben. Gegenüber der feuchten Wärmebehandlung, z. B. nach der DE-OS 23 13 224, bei der die Kondensation von Wasserdampf auf die Gutoberfläche wesentlich ist, ist bei der trockenen Wärmebehandlung keine zusätzliche Trocknung des Behandlungsguts erforderlich. Dabei wird die auch in der zitierten Schrift vertretene Auffassung verlassen, daß eine Koagulierung (Denaturierung) der Proteine für die wirtschaftliche Verarbeitung notwendig sei. Wenn diese Koagulation jedoch nicht mehr angestrebt wird, kann auch die feuchte Wärmebehandlung vor der Pressung durch die vorteilhaftere trockene ersetzt werden, bei der zwar die Proteine und Phosphatide in ihren wesentlichen Eigenschaften nahezu unverändert bleiben, die empfindlichen Enzyme jedoch inaktiviert werden. Dadurch, daß bei der Enzyminaktivierung und der nachfolgenden Pressung die Löslichkeit der Proteine im wesentlichen erhalten bleibt, lassen sich die nach dem neuen Verfahren erzeugten Schrote zur Gewinnung dieser Proteine für die menschliche Ernährung einsetzen. Im Hinblick auf die Qualität der gewinnbaren Produkte ist es von besonderem Vorteil, daß die pflanzlichen Zellen erst in der Schneckenpresse aufgeschlossen werden. Damit kann insbesondere verhindert werden, daß der Luftsauerstoff die empfindlichen öle oxidiert. Das Preßöl zeichnet sich z. B. durch eine besonders niedrige Peroxidzahl aus. Auch das Extraktionsöl weist gegenüber denjenigen ölen, die nach den bekannten Verfahren gewonnen werden eine verbesserte Qualität auf. Zum einen ist die Zeitspanne, in der Reaktionen zwischen öl und anderen Reaktionspartnern stattfinden können, gegenüber konventionellen Verarbeitungsverfahren mit separater Konditionierung wesentlich verkürzt, zum anderen sind enzymatisch katalysierte Reaktionen ausgeschlossen. Dadurch ergibt sich auch ein weiterer wesentlicher Vorteil. Die Struktur der Phosphatide bleibt in größerem Umfang erhalten, so daß mit dem Extraktionsöl überwiegend hydratisierbare Phosphatide gewonnen werden. Durch dieses neue Vorgehen bei der Entölung sind die Reaktionsmöglichkeiten der verschiedenen Saatkomponenten untereinander oder mit von außen herantretenden Stoffen, wie z. B. Sauerstoff oder Wasser auf ein Minimum beschränkt. So erhält man am Ende auch einen ölfreien Feststoff, der bei schonender Desolventierung, wie beispielsweise mittels überhitzten Hexangases, einen hohen Anteil an löslichen Proteinen enthält und nur minimale negative Veränderungen erfahren hat. Ein solcher Feststoff kann vorteilhaft als Futtermittel verwendet werden oder zur Gewinnung der pflanzlichen Proteine für die menschliche Ernährung eingesetzt werden.It is an object of the present invention to provide an improved method for processing oilseeds, which at the same time allows the high-quality production of the edible oil and protein products which can also be used for human nutrition. It is then proposed in the method described at the outset to first heat the cleaned oil seeds dry without prior comminution to inactivate the enzymes contained, then to press them in a continuously operating screw press with the removal of oil and then to subject them to solvent extraction. The fact that the intact seeds, before they are fed to the screw press, is heated so high and so long that the enzymes, which otherwise lead to the accelerated degradation of seed components, are inactivated, the disadvantages of the known methods can be avoided. This also applies to those oilseeds that are peeled before pressing if the cells remain essentially intact. Compared to the moist heat treatment, e.g. B. according to DE-OS 23 13 224, in which the condensation of water vapor on the material surface is essential, no additional drying of the material to be treated is required in the dry heat treatment. The view also taken in the cited document is abandoned that a coagulation (denaturation) of the proteins is necessary for economic processing. However, if this coagulation is no longer sought, the moist heat treatment before pressing be replaced by the more advantageous dry one, in which the essential properties of the proteins and phosphatides remain almost unchanged, but the sensitive enzymes are inactivated. Because the solubility of the proteins is essentially retained during the enzyme inactivation and the subsequent pressing, the pellets produced according to the new process can be used to obtain these proteins for human consumption. With regard to the quality of the products that can be obtained, it is particularly advantageous that the plant cells are only opened up in the screw press. In particular, this can prevent the atmospheric oxygen from oxidizing the sensitive oils. The press oil is known for. B. from a particularly low peroxide number. The extraction oil also has an improved quality compared to those oils which are obtained by the known processes. On the one hand, the time span in which reactions between oil and other reaction partners can take place is significantly reduced compared to conventional processing methods with separate conditioning, on the other hand, enzymatically catalyzed reactions are excluded. This also has another significant advantage. The structure of the phosphatides is retained to a greater extent, so that predominantly hydratable phosphatides are obtained with the extraction oil. This new procedure for de-oiling means that the various seed components can react with each other or with substances coming from outside, such as e.g. B. oxygen or water to a minimum. So In the end, an oil-free solid is obtained which, when carefully desolvented, for example by means of superheated hexane gas, contains a high proportion of soluble proteins and has undergone only minimal negative changes. Such a solid can advantageously be used as feed or used to obtain the vegetable proteins for human consumption.
Besonders vorteilhafte und zweckmäßige Ausgestaltungen, Weiterentwicklungen und Anwendungen des vorgeschlagenen Verfahrens sind in den Unteransprüchen näher beschrieben.Particularly advantageous and expedient refinements, developments and applications of the proposed method are described in more detail in the subclaims.
Im folgenden soll das neue Verfahren am Beispiel der Verarbeitung von Raps näher erläutert werden. Es ist jedoch selbstverständlich nicht darauf beschränkt, sondern kann auf alle ölsaaten angewendet werden.In the following, the new method will be explained in more detail using the example of processing rapeseed. However, it is of course not limited to this, but can be applied to all oil seeds.
Die Rapssaat wird nach der Reinigung direkt in eine Apparatur gefördert, in der eine ausreichende Hitzebehandlung der intakten Samen möglich ist. Dies kann vorzugsweise eine Wirbelschichtapparatur sein. Jedoch eignen sich auch sogenannte Trommelkonditionierer, wie sie bisher zur Konditionierung der ausgewalzten Saat eingesetzt werden. Die Hitzebehandlung ist in der Regel ausreichend, wenn sie bei 80 bis 120 °C über 5 bis 45 Minuten durchgeführt wird. Danach wird in einer Presse ein Teil des Öls von der Saat abgepreßt. Das so gewonnene Preßöl weist eine hervorragende Qualität auf, wie die folgende Tabelle 1 zeigt.
Der Preßkuchen wird dann eventuell zerkleinert und in die Extraktion gefördert. Dort wird mittels Hexan das restliche Ö1 bis auf einen Anteil unter 5 % herausgewaschen. Das nach Abdampfen des Hexans erhaltene Extraktionsöl weist gegenüber den nach konventionellen Verfahren gewonnenen ölen deutlich geringere Oxidations- und Hydrolyseschäden auf, wie die Tabelle 2 zeigt.
Der Feststoff gelangt nach der Extraktion zur Desolventierung, wo er vorzugsweise in einer Wirbelschicht, die mittels überhitzten Hexangases erzeugt wird, von dem Lösungsmittel befreit wird. Dadurch bleibt die Denaturierung der Samenproteine minimal und das lösungsmittelfreie Schrot kann zur weiteren Veredelung, etwa zur Proteingewinnung, eingesetzt werden.After extraction, the solid is desolvented, where it is preferably freed from the solvent in a fluidized bed which is generated by means of superheated hexane gas. As a result, the denaturation of the seed proteins remains minimal and the solvent-free meal can be used for further processing, for example for protein extraction.
Claims (7)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP19850100266 EP0187877B1 (en) | 1985-01-12 | 1985-01-12 | Working-up of oil seeds |
| DE8585100266T DE3563539D1 (en) | 1985-01-12 | 1985-01-12 | Working-up of oil seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP19850100266 EP0187877B1 (en) | 1985-01-12 | 1985-01-12 | Working-up of oil seeds |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP0187877A1 true EP0187877A1 (en) | 1986-07-23 |
| EP0187877B1 EP0187877B1 (en) | 1988-06-29 |
Family
ID=8193225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP19850100266 Expired EP0187877B1 (en) | 1985-01-12 | 1985-01-12 | Working-up of oil seeds |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP0187877B1 (en) |
| DE (1) | DE3563539D1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994021762A1 (en) * | 1993-03-17 | 1994-09-29 | Unilever N.V. | Removal of phospholipids from glyceride oil |
| US6376689B1 (en) | 1999-09-02 | 2002-04-23 | Cargill, Incorporated | Removal of gum and chlorophyll-type compounds from vegetable oils |
| CN110776995A (en) * | 2019-12-04 | 2020-02-11 | 新晃县华森科技有限责任公司 | Production and processing method of trichosanthes kirilowii Maxim oil |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102022129942A1 (en) | 2022-11-11 | 2024-05-16 | Sabine Popp | Process for enzyme inactivation of seeds |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1917341A1 (en) * | 1969-04-03 | 1970-10-22 | Vnii Zirov | Cotton seed oil extraction giving higher - yields of better quality oil |
| FR2032281A1 (en) * | 1968-11-29 | 1970-11-27 | Canadian Patents Dev | |
| DE2335385A1 (en) * | 1973-07-12 | 1975-02-13 | Krupp Gmbh | METHOD AND DEVICE FOR EXTRACTION OF OIL FROM PURIFIED OILFRUITS |
| FR2324714A1 (en) * | 1975-09-19 | 1977-04-15 | Stork Amsterdam | METHOD AND APPARATUS FOR EXTRACTING OILS AND FATS CONTAINED IN PLANT PRODUCTS |
| FR2390909A1 (en) * | 1977-05-17 | 1978-12-15 | Akzo Nv | SOY GROUPS PREPARATION PROCESS |
| EP0017809A1 (en) * | 1979-04-18 | 1980-10-29 | Fried. Krupp Gesellschaft mit beschränkter Haftung | Cage screw press and process for the recovery of oil from washed oil fruits and oil seeds using this cage screw press |
-
1985
- 1985-01-12 DE DE8585100266T patent/DE3563539D1/en not_active Expired
- 1985-01-12 EP EP19850100266 patent/EP0187877B1/en not_active Expired
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2032281A1 (en) * | 1968-11-29 | 1970-11-27 | Canadian Patents Dev | |
| DE1917341A1 (en) * | 1969-04-03 | 1970-10-22 | Vnii Zirov | Cotton seed oil extraction giving higher - yields of better quality oil |
| DE2335385A1 (en) * | 1973-07-12 | 1975-02-13 | Krupp Gmbh | METHOD AND DEVICE FOR EXTRACTION OF OIL FROM PURIFIED OILFRUITS |
| FR2324714A1 (en) * | 1975-09-19 | 1977-04-15 | Stork Amsterdam | METHOD AND APPARATUS FOR EXTRACTING OILS AND FATS CONTAINED IN PLANT PRODUCTS |
| FR2390909A1 (en) * | 1977-05-17 | 1978-12-15 | Akzo Nv | SOY GROUPS PREPARATION PROCESS |
| EP0017809A1 (en) * | 1979-04-18 | 1980-10-29 | Fried. Krupp Gesellschaft mit beschränkter Haftung | Cage screw press and process for the recovery of oil from washed oil fruits and oil seeds using this cage screw press |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994021762A1 (en) * | 1993-03-17 | 1994-09-29 | Unilever N.V. | Removal of phospholipids from glyceride oil |
| US6376689B1 (en) | 1999-09-02 | 2002-04-23 | Cargill, Incorporated | Removal of gum and chlorophyll-type compounds from vegetable oils |
| CN110776995A (en) * | 2019-12-04 | 2020-02-11 | 新晃县华森科技有限责任公司 | Production and processing method of trichosanthes kirilowii Maxim oil |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0187877B1 (en) | 1988-06-29 |
| DE3563539D1 (en) | 1988-08-04 |
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