EP1351581A1 - Method for producing protein products which can be emulsified from an oilseed - Google Patents

Method for producing protein products which can be emulsified from an oilseed

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Publication number
EP1351581A1
EP1351581A1 EP01988061A EP01988061A EP1351581A1 EP 1351581 A1 EP1351581 A1 EP 1351581A1 EP 01988061 A EP01988061 A EP 01988061A EP 01988061 A EP01988061 A EP 01988061A EP 1351581 A1 EP1351581 A1 EP 1351581A1
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EP
European Patent Office
Prior art keywords
plant seeds
products
protein
emulsifiable
lecithin
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.)
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Application number
EP01988061A
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German (de)
French (fr)
Inventor
Andreas Wäsche
Thomas Luck
Klaus Müller
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.)
Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
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Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
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Publication of EP1351581A1 publication Critical patent/EP1351581A1/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean

Definitions

  • the invention relates to a method for producing emulsifiable protein products from the plant seeds of an oilseed, in particular from soybeans.
  • those emulsions tend to separate again independently, so that additional substances must be added for long-term or storage-stable emulsions, by means of which the separation of both phases oil or fat and water to a thermodynamically stable final state is prevented or delayed until the emulsions have fulfilled their purpose.
  • Such substances are known as stabilizers or emulsifiers.
  • Most natural and / or technical emulsions consist of water and oil or fat as immiscible phases.
  • oil is the inner phase
  • O / W emulsion the basic character of which is shaped by the water, such as milk, mayonnaise or ice cream.
  • oil or fat is the outer phase and water is the inner phase
  • W / O emulsion whereby the basic character is determined by the oil, as is the case with butter, margarine or ointments, for example.
  • protein isioates are also known, which, depending on the treatment and Manufacturing technology, have specially optimized functional properties.
  • emulsifying properties of such optimized protein isioates which are used as emulsifiers in particular in the food sector.
  • lecithins are also suitable as emulsifiable auxiliaries for stabilizing the disperse systems described above.
  • Mixed products of both substances are also known, which can be obtained by spray drying by applying lecithin to protein isolates.
  • lecithins as well as protein isioates originate from the same raw material, for example from soybeans, lupins or rapeseed, in a manner known per se, a material separation is initially carried out in the production.
  • the soybeans are subjected to a deoiling process after appropriate cleaning and comminution, in which the soybeans are exposed to an organic solvent, such as hexane or ethanol.
  • an organic solvent such as hexane or ethanol.
  • the deoiling step contains, in addition to the lipid fraction, deoiled flour which is rich in proteins and from which proteins can be isolated by means of further extraction steps.
  • lecithin-rich protein isolates which, as described above, have excellent emulsifying properties and are therefore of great interest in the food industry
  • the purified lecithin or crude lecithin and the isolated protein are back-mixed, for example using the spray technique.
  • Such a procedure undoubtedly represents a considerable outlay in terms of process technology and thus also economically, in order to obtain protein isiates with exceptionally emulsifying properties.
  • a conceivable alternative to produce undoiled and therefore lecithinated protein isioates leads to products that emulsify very well, but these are not stable over the long term or in storage, since the oil they contain tends to oxidize and has a rancid odor and taste after longer storage caused.
  • the same also applies to well-emulsifying products with a lower protein content, which have not been de-oiled or have not been de-oiled sufficiently.
  • the invention is therefore based on the object of specifying a method for producing emulsifiable protein products from the plant seeds of an oilseed, in particular from soybeans, in which the disadvantages mentioned above with respect to the prior art can be avoided and in particular an emulsifiable protein product, for example protein isolate, can be obtained, that is inexpensive to manufacture, has exceptional emulsifying properties and is stable in storage and long-term.
  • the preferably shredded plant seeds are fed to a de-oiling step in which supercritical CO 2 is added to the shredded plant seeds as a solvent.
  • a de-oiling step in which supercritical CO 2 is added to the shredded plant seeds as a solvent.
  • crude oil and a deoiled residue are obtained, in which the emulsifiable protein products are contained.
  • it has been recognized that deliberate use of supercritical CO 2 ' s for deoiling oilseeds can be used to obtain a deoiled raffinate, from which a protein isolate is obtained as a protein product with a high content of lecithin using known downstream cleaning and fractionation processes and is almost free of oils susceptible to oxidation.
  • the protein isioates obtained from the above-mentioned oilseeds by extraction with supercritical CO 2 are distinguished by an outstanding emulsifying ability, which distinguishes them clearly from comparable products which are obtained by conventional processes, as described at the beginning.
  • the protein isiates characterized above with outstanding emulsifying capabilities it is also possible to obtain other products from the deoiled residue contained in the supercritical C0 2 deoiling process, for example in the form of deoiled flour, which are distinguished by a comparatively high lecithin content , These are protein-reduced flours, such as fiber or the flour itself or protein concentrates. Due to the different possibilities of further refining the deoiled residue obtained, the protein content in the product obtained can be variably adjusted between 15 and 95% in dry matter.
  • the lecithin content in the end product can also be variably reduced by using an additional entrainer in the C0 2 extraction.
  • propane is suitable as an entrainer, whereby lecithin is extracted from the seed meal in the same way as the crude oil. If all entraining agents are dispensed with and only supercritical CO 2 is used as a solvent in the deoiling step, the products deoiled in this way can flow directly into the food chain and feed chain without additional requirements. These products even meet the requirements for so-called organic foods.
  • the seed is cleaned, peeled, Breaking, flaking and / or possibly pelletizing are preconditioned in such a way that the subsequent deoiling process, ie the targeted use of supercritical C0 2 as an organic solvent, largely completely soaks the correspondingly preconditioned seeds.
  • the production of flakes or pellets using a flaking roller over which the peeled and preferably halved plant seeds are passed and pressed is particularly suitable.
  • the flaking rollers are preheated to a denaturation temperature, which is preferably below 35 ° C, whereby the comminuted plant seeds are heated to inactivate their own enzymes, but the native properties of their seeds remain largely unaffected in their native properties.
  • a denaturation temperature which is preferably below 35 ° C
  • the preconditioned plant seeds are exposed to supercritical CO 2 , which acts on the plant seeds at temperatures between 40 ° - 69 ° C and under pressure conditions between 240 - 300 bar. Under these deoiling conditions, all triglycerides are washed out of the plant seeds.
  • lecithins but also other so-called fat accompanying substances such as carotenoids, isoflavonoids, tocopherols remain in the de-oiled residue to a very high percentage and remain unaffected by the supercritical CO 2 within the plant matrix.
  • the fat accompanying substances and in particular the lecithin remain in very large proportions in the protein isolate even by standard methods of further extraction in order to obtain protein isolates.
  • the protein isioates obtained in this way have an exceptionally high emulsifying capacity.
  • the protein products obtained in the above manner, in particular protein isioates can be used advantageously without further processing in all food systems in which the emulsifying function plays an important role. These are in particular products such as baked goods, sausages and meat products, ice cream, confectionery, chocolate, delicatessen products, drinks, etc.

Abstract

The invention relates to a method for producing protein products which can be emulsified from plant seeds such as oilseed, particularly from soya beans. The plant seeds are crushed and are transported to a de-oiling step and supercritical CO>2< is added as a solvent to the crushed plant seeds and crude oil and a de-oiled residue containing the emulsifiable protein products are obtained during a separation step.

Description

Verfahren zur Herstellung von emulgierfahigen Proteinprodukten aus einer Ölsaat Process for the production of emulsifiable protein products from an oilseed
Technisches GebietTechnical field
Die Erfindung bezieht sich auf ein Verfahren zur Herstellung von emulgierfahigen Proteinprodukten aus den Pflanzensamen einer Ölsaat, insbesondere aus Sojabohnen.The invention relates to a method for producing emulsifiable protein products from the plant seeds of an oilseed, in particular from soybeans.
Stand der TechnikState of the art
Im menschlichen wie auch tierischen Lebensmitteikreislauf spielen die Stoffe Fett und Wasser eine tragende Rolle nicht nur in getrennter Form sondern insbesondere Mischformen, die sich aufgrund ihrer Nichtmischbarkeit in Form disperser Systeme oder Emulsionen darstellen. Eben jene Emulsionen neigen jedoch dazu sich selbständig wieder zu entmischen, so dass für langzeit- bzw. lagerstabile Emulsionen zusätzliche Stoffe zugesetzt werden müssen, durch die die Entmischung beider Phasen Öl oder Fett und Wasser zu einem thermodynamisch-stabilen Endzustand unterbunden bzw. solange verzögert wird, bis die Emulsionen ihre Bestimmung erfüllt haben. Derartige Stoffe sind als Stabilisatoren oder Emulgatoren bekannt.In the human and animal food cycle, the substances fat and water play a major role not only in a separate form, but in particular in mixed forms, which are represented by their immiscibility in the form of disperse systems or emulsions. However, those emulsions tend to separate again independently, so that additional substances must be added for long-term or storage-stable emulsions, by means of which the separation of both phases oil or fat and water to a thermodynamically stable final state is prevented or delayed until the emulsions have fulfilled their purpose. Such substances are known as stabilizers or emulsifiers.
Die meisten natürlichen und/oder technischen Emulsionen bestehen aus Wasser und Öl oder Fett als nichtmischbare Phasen. In Abhängigkeit von Zusammensetzung und Verhältnis der Phasen bestehen zwei Möglichkeiten der Verteilung. Ist Wasser die äußere und Öl die innere Phase, so liegt eine O/W-Emulsion vor, deren Grundcharakter durch das Wasser geprägt ist, wie beispielsweise bei Milch, Mayonnaise oder Speiseeis. Ist Öl bzw. Fett die äußere und Wasser die innere Phase, so liegt eine W/O-Emulsion vor, wobei hier der Grundcharakter vom Öl bestimmt wird, wie es beispielsweise bei der Butter, Margarine oder bei Salben der Fall ist.Most natural and / or technical emulsions consist of water and oil or fat as immiscible phases. Depending on the composition and ratio of the phases, there are two options for distribution. If water is the outer phase and oil is the inner phase, there is an O / W emulsion, the basic character of which is shaped by the water, such as milk, mayonnaise or ice cream. If oil or fat is the outer phase and water is the inner phase, there is a W / O emulsion, whereby the basic character is determined by the oil, as is the case with butter, margarine or ointments, for example.
Unter der Vielzahl bekannter Emulgatoren oder auch Stabilisatoren für Emulsionen sind unter anderem auch Proteinisoiate bekannt, die, je nach Behandlungs- und Herstellungstechnik, über speziell optimierte funktioneile Eigenschaften verfügen. Ein besonderes Interesse gilt dabei den Emulgiereigenschaften derartig optimierter Proteinisoiate, die insbesondere im Lebensmittelbereich als Emulgatoren zum Einsatz kommen. Neben entsprechend konfektionierten Proteinisolaten eignen sich auch Lecithine als emulgierfähige Hilfsmittel zur Stabilisierung vorstehend bezeichneter disperser Systeme. Ebenso sind Mischprodukte aus beiden Substanzen bekannt, die im Wege einer Sprühtrocknung durch Lecithinauftrag auf Proteinisolaten gewonnen werden können.Among the large number of known emulsifiers or stabilizers for emulsions, protein isioates are also known, which, depending on the treatment and Manufacturing technology, have specially optimized functional properties. Of particular interest is the emulsifying properties of such optimized protein isioates, which are used as emulsifiers in particular in the food sector. In addition to appropriately packaged protein isolates, lecithins are also suitable as emulsifiable auxiliaries for stabilizing the disperse systems described above. Mixed products of both substances are also known, which can be obtained by spray drying by applying lecithin to protein isolates.
Obwohl Lecithine wie auch Proteinisoiate in an sich bekannter Weise aus dem selben Rohstoff, wie beispielsweise aus Sojabohnen, Lupinen oder Raps stammen, wird in der Herstellung zunächst eine stoffliche Trennung vorgenommen. So werden, um am Beispiel der Proteinisolatgewinnung aus Sojabohnen zu bleiben, die Sojabohnen nach entsprechender Reinigung und Zerkleinerung einem Entölungsprozess unterzogen, bei dem die Sojabohnen einem organischen Lösungsmittel, wie beispielsweise Hexan oder Ethanol ausgesetzt sind. Im Wege der Entölung wird eine Lipidfraktion gewonnen, in der weitgehend der gesamte Lecithingehalt der Sojabohnen enthalten ist und aus der im Rahmen einer nachfolgenden Raffination das sogenannte Rohlecithin gewonnen wird. Andererseits enthält man durch den Entölungsschritt neben der Lipidfraktion entöltes Mehl, das reich an Proteinen ist, und aus dem mittels weiterer Extraktionsschritte Proteine isoliert werden können.Although lecithins as well as protein isioates originate from the same raw material, for example from soybeans, lupins or rapeseed, in a manner known per se, a material separation is initially carried out in the production. To stay with the example of protein isolate production from soybeans, the soybeans are subjected to a deoiling process after appropriate cleaning and comminution, in which the soybeans are exposed to an organic solvent, such as hexane or ethanol. By deoiling, a lipid fraction is obtained which largely contains the entire lecithin content of the soybeans and from which the so-called crude lecithin is obtained in the course of subsequent refining. On the other hand, the deoiling step contains, in addition to the lipid fraction, deoiled flour which is rich in proteins and from which proteins can be isolated by means of further extraction steps.
Zur Herstellung von lecithinreichen Proteinisolaten, die wie vorstehend beschrieben hervorragende emulgierende Eigenschaften aufweisen und deshalb in der Lebensmittelindustrie von hohem Interesse sind, wird das gereinigte Lecithin bzw. Rohlecithin und das isolierte Protein rückvermischt, beispielsweise unter Verwendung der Sprühtechnik. Zweifelsohne stellt eine derartige Vorgehensweise einen erheblichen prozess-technischen und damit auch ökonomischen Aufwand dar, um Proteinisoiate mit außergewöhnlich emulgierenden Eigenschaften zu erhalten. Eine denkbare Alternative, nicht entölte und damit gleichzeitig lecithinierte Proteinisoiate herzustellen führt zwar zu Produkten, die sehr gut emulgieren, doch sind diese nicht langzeit- bzw. lagerstabil, da das in ihnen enthaltene Öl zur Oxidation neigt und bei längerer Lagerung einen ranzigen Geruch und Geschmack verursacht. Gleiches gilt auch für gut emulgierende Produkte mit geringerem Proteingehalt, die jedoch nicht bzw. nicht ausreichend entölt worden sind.To produce lecithin-rich protein isolates which, as described above, have excellent emulsifying properties and are therefore of great interest in the food industry, the purified lecithin or crude lecithin and the isolated protein are back-mixed, for example using the spray technique. Such a procedure undoubtedly represents a considerable outlay in terms of process technology and thus also economically, in order to obtain protein isiates with exceptionally emulsifying properties. A conceivable alternative to produce undoiled and therefore lecithinated protein isioates leads to products that emulsify very well, but these are not stable over the long term or in storage, since the oil they contain tends to oxidize and has a rancid odor and taste after longer storage caused. The same also applies to well-emulsifying products with a lower protein content, which have not been de-oiled or have not been de-oiled sufficiently.
Darstellung der ErfindungPresentation of the invention
Der Erfindung liegt daher die Aufgabe zugrunde ein Verfahren zur Herstellung von emulgierfahigen Proteinprodukten aus den Pflanzensamen einer Ölsaat, insbesondere aus Sojabohnen anzugeben, bei dem die vorstehend zum Stand der Technik genannten Nachteile vermieden werden können und insbesondere ein emulgierfähiges Proteinprodukt, beispielsweise Proteinisolat gewonnen werden kann, das günstig in der Herstellung, über außergewöhnliche Emulgierfähigkeiten und lager- bzw. langzeitstabil ist.The invention is therefore based on the object of specifying a method for producing emulsifiable protein products from the plant seeds of an oilseed, in particular from soybeans, in which the disadvantages mentioned above with respect to the prior art can be avoided and in particular an emulsifiable protein product, for example protein isolate, can be obtained, that is inexpensive to manufacture, has exceptional emulsifying properties and is stable in storage and long-term.
Die Lösung der der Erfindung zugrundeliegenden Aufgabe ist im Anspruch 1 angegeben. Den Erfindungsgedanken vorteilhaft weiterbildende Merkmale sind Gegenstand der Unteransprüche sowie der nachfolgenden Beschreibung zu entnehmen.The solution to the problem on which the invention is based is specified in claim 1. Features which advantageously further develop the inventive idea are the subject matter of the subclaims and the following description.
Erfindungsgemäß werden die vorzugsweise zerkleinerten Pflanzensamen einem Entölungsschritt derart zugeführt, bei dem den zerkleinerten Pflanzensamen überkritisches CO2 als Lösungsmittel zugegeben wird. Im Wege einer nachfolgenden Separation, beispielsweise im Rahmen eines üblichen Filtrations- oder Dekantiervorganges, wird Rohöl und ein entölter Rückstand gewonnen, in dem die emulgierfahigen Proteinprodukte enthalten sind. Erfindungsgemäß ist erkannt worden, dass durch gezielten Einsatz überkritischem C02 's zur EntÖlung von Ölsaaten ein entöltes Raffinat gewonnen werden kann, aus dem mit an sich bekannten nachgeschalteten Reinigungs- und Fraktionierungsverfahren ein Proteinisolat als Proteinprodukt erhalten wird, das einen hohen Gehalt an Lecithin aufweist und nahezu frei von oxidationsanfälligen Ölen ist. Die aus den vorstehend bezeichneten Olsaaten gewonnenen Proteinisoiate im Wege der Extraktion mit überkritischem C02 zeichnen sich durch eine herausragende Emulgierfähigkeit aus, die sie von vergleichbaren Produkten, die im Wege konventioneller Verfahren, wie eingangs beschrieben, gewonnen werden, deutlich unterscheiden.According to the invention, the preferably shredded plant seeds are fed to a de-oiling step in which supercritical CO 2 is added to the shredded plant seeds as a solvent. In the course of a subsequent separation, for example in the course of a customary filtration or decanting process, crude oil and a deoiled residue are obtained, in which the emulsifiable protein products are contained. According to the invention, it has been recognized that deliberate use of supercritical CO 2 ' s for deoiling oilseeds can be used to obtain a deoiled raffinate, from which a protein isolate is obtained as a protein product with a high content of lecithin using known downstream cleaning and fractionation processes and is almost free of oils susceptible to oxidation. The protein isioates obtained from the above-mentioned oilseeds by extraction with supercritical CO 2 are distinguished by an outstanding emulsifying ability, which distinguishes them clearly from comparable products which are obtained by conventional processes, as described at the beginning.
Neben der Gewinnung der vorstehend charakterisierten Proteinisoiate mit herausragenden Emulgierfähigkeiten ist es auch möglich, aus dem, aus dem mit überkritischem C02 durchgeführten Entölungsvorgang enthaltenen entölten Rückstand, beispielsweise in Form eines entölten Mehls, andere Produkte zu gewinnen, die sich durch einen vergleichsweise hohen Lecithingehalt auszeichnen. Dies sind proteinreduzierte Mehle, wie Ballaststoffe oder das gewonnene Mehl selbst oder aber auch Proteinkonzentrate. Durch die unterschiedlichen Möglichkeiten der weiteren Veredelung des erhaltenen entölten Rückstandes kann der Proteingehalt im gewonnenen Produkt zwischen 15 und 95 % in Trockensubstanz variabel eingestellt werden.In addition to obtaining the protein isiates characterized above with outstanding emulsifying capabilities, it is also possible to obtain other products from the deoiled residue contained in the supercritical C0 2 deoiling process, for example in the form of deoiled flour, which are distinguished by a comparatively high lecithin content , These are protein-reduced flours, such as fiber or the flour itself or protein concentrates. Due to the different possibilities of further refining the deoiled residue obtained, the protein content in the product obtained can be variably adjusted between 15 and 95% in dry matter.
Neben der Optimierung des Lecithingehaltes beispielsweise bei der Gewinnung von Proteinisolaten, kann der Lecithingehalt im Endprodukt auch variabel reduziert eingestellt werden, indem bei der C02-Extraktion ein zusätzliches Schleppmittel eingesetzt wird. Beispielsweise eignet sich als Schleppmittel Propan, wodurch Lecithin in gleicher Weise wie das Rohöl aus dem Samenmehl extrahiert wird. Werden auf jegliche Schleppmittel verzichtet und beim Entölungsschritt lediglich überkritisches C02 als Lösungsmittel eingesetzt, so können die auf diese Weise entölten Produkte direkt in die Lebensmittelkette sowie Futtermittelkette ohne zusätzliche Anforderungen einfließen. Diese Produkte erfüllen sogar die Anforderungen an sogenannte organische Lebensmittel..In addition to optimizing the lecithin content, for example in the production of protein isolates, the lecithin content in the end product can also be variably reduced by using an additional entrainer in the C0 2 extraction. For example, propane is suitable as an entrainer, whereby lecithin is extracted from the seed meal in the same way as the crude oil. If all entraining agents are dispensed with and only supercritical CO 2 is used as a solvent in the deoiling step, the products deoiled in this way can flow directly into the food chain and feed chain without additional requirements. These products even meet the requirements for so-called organic foods.
Wege zur Ausführung der Erfindung, gewerbliche VerwendbarkeitWAYS OF CARRYING OUT THE INVENTION, INDUSTRIAL APPLICABILITY
Zur Vorbereitung der Entölung der Pflanzensamen aus einer Ölsaat, beispielsweise Soja, Lupinen, Sonnenblumen oder Raps, wird die Saat durch Reinigen, Schälen, Brechen, Flockieren und/oder eventuell Pelletisieren derart vorkonditioniert, so dass der nachfolgende Entölungsvorgang, d. h. der gezielte Einsatz von überkritischem C02 als organisches Lösemittel das entsprechend vorkonditionierte Saatgut weitgehend vollständig durchtränkt. Besonders geeignet ist die Herstellung von Flocken oder Pellets mit Hilfe einer Flockierwalze über die die geschälten und vorzugsweise halbierten Pflanzensamen geführt und gepresst werden. Um die saateigenen Enzyme weitgehend zu inaktivieren, werden die Flockierwalzen auf eine vorzugsweise unterhalb von 35°C liegende Denaturierungstemperatur vorgewärmt, wodurch die zerkleinerten Pflanzensamen zur Inaktivierung saateigener Enzyme erwärmt werden, jedoch die saateigenen Proteine in ihrer nativen Eigenschaften weitestgehend unbeeinflusst verbleiben. Nachfolgend werden die derart vorkonditionierten Pflanzensamen überkritischem C02 ausgesetzt, das bei Temperaturen zwischen 40° - 69°C und unter Druckbedingungen zwischen 240 - 300 bar auf die Pflanzensamen einwirkt. Unter diesen Entölungsbedingungen werden jegliche Triglyceride aus den Pflanzensamen ausgewaschen. Hingegen verbleiben Lecithine aber auch andere sogenannte Fettbegleitstoffe wie Carotinoide, Isoflavonoide, Tocopherole zu einem sehr hohen Prozentsatz im entölten Rückstand und bleiben durch das überkritische C02 innerhalb der Pflanzenmatrix unberührt.To prepare the de-oiling of the plant seeds from an oil seed, for example soybean, lupine, sunflower or rapeseed, the seed is cleaned, peeled, Breaking, flaking and / or possibly pelletizing are preconditioned in such a way that the subsequent deoiling process, ie the targeted use of supercritical C0 2 as an organic solvent, largely completely soaks the correspondingly preconditioned seeds. The production of flakes or pellets using a flaking roller over which the peeled and preferably halved plant seeds are passed and pressed is particularly suitable. In order to largely inactivate the seed's enzymes, the flaking rollers are preheated to a denaturation temperature, which is preferably below 35 ° C, whereby the comminuted plant seeds are heated to inactivate their own enzymes, but the native properties of their seeds remain largely unaffected in their native properties. Subsequently, the preconditioned plant seeds are exposed to supercritical CO 2 , which acts on the plant seeds at temperatures between 40 ° - 69 ° C and under pressure conditions between 240 - 300 bar. Under these deoiling conditions, all triglycerides are washed out of the plant seeds. On the other hand, lecithins but also other so-called fat accompanying substances such as carotenoids, isoflavonoids, tocopherols remain in the de-oiled residue to a very high percentage and remain unaffected by the supercritical CO 2 within the plant matrix.
Überraschenderweise ist nun erkannt worden, dass die Fettbegleitstoffe und insbesondere das Lecithin auch nach Standardverfahren der weiteren Extraktion zur Gewinnung von Proteinisolaten zu sehr großen Anteilen im Proteinisolat verbleiben. Aus diesem Grunde besitzen die auf diese Weise erhaltenen Proteinisoiate eine außergewöhnlich hohe Emulgierfähigkeit. Die auf die vorstehende Weise erhaltenen Proteinprodukte, insbesondere Proteinisoiate können unmittelbar ohne weitere, aufbereitende Behandlung in allen Lebensmittelsystemen vorteilhaft eingesetzt werden, in denen die emulgierende Funktion eine maßgebliche Rolle spielt. So sind dies insbesondere Produkte wie Backwaren, Wurst- und Fleischwaren, Eiscreme, Süßwaren, Schokolade, Feinkostprodukte, Getränke, etc.. Surprisingly, it has now been recognized that the fat accompanying substances and in particular the lecithin remain in very large proportions in the protein isolate even by standard methods of further extraction in order to obtain protein isolates. For this reason, the protein isioates obtained in this way have an exceptionally high emulsifying capacity. The protein products obtained in the above manner, in particular protein isioates, can be used advantageously without further processing in all food systems in which the emulsifying function plays an important role. These are in particular products such as baked goods, sausages and meat products, ice cream, confectionery, chocolate, delicatessen products, drinks, etc.

Claims

Patentansprüche claims
1. Verfahren zur Herstellung von emulgierfahigen Proteinprodukten aus den Pflanzensamen einer Ölsaat, insbesondere aus Sojabohnen, wobei die Pflanzensamen zerkleinert und einem Entölungsschritt zugeführt werden und den zerkleinerten Pflanzensamen überkritisches C02 als Lösungsmittel zugegeben wird und im Wege einer Separation Rohöl und ein entölter Rückstand gewonnen wird, der die emulgierfahigen Proteinprodukte enthält.1. Process for the production of emulsifiable protein products from the plant seeds of an oilseed, in particular from soybeans, the plant seeds being comminuted and passed to a deoiling step and supercritical CO 2 being added as solvent to the comminuted plant seeds and crude oil and a deoiled residue being obtained by means of a separation which contains the emulsifiable protein products.
2. Verfahren nach Anspruch 1 , dadurch gekennzeichnet, daß die Zerkleinerung der Pflanzensamen nach erfolgtem Vorbrechen des die Ölsaat enthaltenen geschälten oder ungeschälten Samens mittels einer Flockierwalze durchgeführt wird, wobei die Flockierwalze gekühlt wird.2. The method according to claim 1, characterized in that the comminution of the plant seeds is carried out after a preliminary breaking of the peeled or unshelled seed containing the oilseed by means of a flaking roller, the flaking roller being cooled.
3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß die Pflanzensamen vor der Zerkleinerung und/oder Verformung nach Form und Größe sortiert und nachfolgend geschält werden.3. The method according to claim 1 or 2, characterized in that the plant seeds are sorted by size and shape prior to comminution and / or deformation and subsequently peeled.
4. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass die zerkleinerten Pflanzensamen flockiert oder pelletisiert werden.4. The method according to any one of claims 1 to 3, characterized in that the shredded plant seeds are flaked or pelletized.
5. Verfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß der Schälvorgang nach einem sogenannten Kaltverfahren erfolgt, bei dem die Lupinensamen halbiert und von den Schalen getrennt werden.5. The method according to any one of claims 1 to 4, characterized in that the peeling process takes place according to a so-called cold process, in which the lupine seeds are halved and separated from the shells.
6. Verfahren nach einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, daß die Flockierwalze auf eine Temperatur gekühlt wird, die unter der Denaturierungstemperatur der Proteinprodukte liegt, vorzugsweise unter 35°C.6. The method according to any one of claims 1 to 5, characterized in that the flaking roller is cooled to a temperature, which is below the denaturation temperature of the protein products, preferably below 35 ° C.
7. Verfahren nach einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, daß durch den indirekten Wärmeeintrag saateigene Enzyme inaktiviert werden, wobei die Proteine ihre nativen Eigenschaften weitestgehend beibehalten.7. The method according to any one of claims 1 to 6, characterized in that seed-specific enzymes are inactivated by the indirect heat input, the proteins largely maintaining their native properties.
8. Verfahren nach einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, dass die Separation mit einer mechanischen Olabtrennung mit Pressen oder mit Ethanol-Wasser-Gemischen unter Anwendung von Zentrifugaltechniken kombiniert wird.8. The method according to any one of claims 1 to 7, characterized in that the separation is combined with a mechanical oil separation with presses or with ethanol-water mixtures using centrifugal techniques.
9. Verfahren nach einem der Ansprüche 1 bis 8, dadurch gekennzeichnet, dass das überkritische CO2 bei Temperaturen zwischen 40° C und 69° C und Drucken zwischen 240 und 300 bar den zerkleinerten Pflanzensamen zugeführt wird.9. The method according to any one of claims 1 to 8, characterized in that the supercritical CO2 is fed to the comminuted plant seeds at temperatures between 40 ° C and 69 ° C and pressures between 240 and 300 bar.
10. Emulgierfähiges Proteinprodukt, das nach dem Verfahren nach einem der Ansprüche 1 bis 9 hergestellt ist, dadurch gekennzeichnet, dass im entölten Rückstand wenigstens ein Proteinisolat enthalten ist, das mit Lecithin vermengt ist.10. Emulsifiable protein product, which is prepared by the method according to any one of claims 1 to 9, characterized in that the deoiled residue contains at least one protein isolate which is mixed with lecithin.
11. Emulgierfähiges Proteinisolat nach Anspruch 10, dadurch gekennzeichnet, dass im entölten Rückstand Fettbegleitstoffe enthalten sind.11. Emulsifiable protein isolate according to claim 10, characterized in that fat-accompanying substances are contained in the deoiled residue.
12. Emulgierfähiges Proteinisolat nach Anspruch 11 , dadurch gekennzeichnet, dass die Fettbegleitstoffe neben Lecithin, Carotinoide, Isoflavonoide oder Tocopherole sind. 12. Emulsifiable protein isolate according to claim 11, characterized in that the fat accompanying substances in addition to lecithin, carotenoids, isoflavonoids or tocopherols.
13. Verwendung des emulgierfahigen Proteinisolates nach einem der Ansprüche 10 bis 12, dadurch gekennzeichnet, dass die Proteinisolat/Lecithin-Mischung Lebensmittel beigemischt werden, wie etwa in13. Use of the emulsifiable protein isolate according to one of claims 10 to 12, characterized in that the protein isolate / lecithin mixture is added to foods, such as in
BackwarenBakery products
Wurst- und Fleischwaren,Sausage and meat products,
Eiscreme,ice cream,
Süßwaren,Confectionery,
Schokolade,Chocolate,
Feinkostprodukte. Delicatessen products.
EP01988061A 2001-01-13 2001-12-21 Method for producing protein products which can be emulsified from an oilseed Withdrawn EP1351581A1 (en)

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DE10101326A DE10101326A1 (en) 2001-01-13 2001-01-13 Process for the production of emulsifiable protein products from an oilseed
DE10101326 2001-01-13
PCT/EP2001/015214 WO2002054884A1 (en) 2001-01-13 2001-12-21 Method for producing protein products which can be emulsified from an oilseed

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