EP4102980A1

EP4102980A1 - Protein ingredient and oil preparation from the seeds of macauba fruit and method for preparing same

Info

Publication number: EP4102980A1
Application number: EP21709622.1A
Authority: EP
Inventors: Peter Eisner; Stefanie MITTERMAIER; Isabel MURANYI; Gabriele DOER; Sérgio Henrique TOLEDO E SILVA; Roseli APARECIDA FERRARI; Alexandre MARTINS MOREIRA; Lidiane BATAGLIA DA SILVA; Carlos Colombo
Original assignee: Instituto De Technologia De Alimentos Ital; Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Current assignee: Instituto De Technologia De Alimentos Ital; Fraunhofer Gesellschaft zur Forderung der Angewandten Forschung eV
Priority date: 2020-02-14
Filing date: 2021-02-15
Publication date: 2022-12-21
Also published as: CA3169054A1; JP2023520622A; CN115297732A; US20230337697A1; CR20220406A; WO2021160877A1; MX2022009984A; CO2022010643A2

Abstract

The present invention relates to a protein ingredient and an oil preparation from the seeds of macauba fruit and to a method for preparing same. The protein preparation has a protein content of more than 15% by weight, preferably more than 30% by weight, and a fat content of less than 60% by weight, preferably less than 25% by weight. The protein ingredient can be produced with light color and good techno-functional properties. It has appealing sensory properties and can therefore be used in a wide range of applications in foodstuff, pet food and also in cosmetics.

Description

Macau fruit seed protein ingredient and oil preparation and process for making them

field of use

The invention relates to functional protein ingredients for foodstuffs, cosmetics and pet food from seeds of macauba fruits, processes for the production of these ingredients and an oil preparation obtained from the seeds.

State of the art

Against the background of increasingly scarce agricultural land and resources, vegetable protein ingredients are becoming more and more important for human nutrition and for use in pet food and cosmetics. The increasing demand for high-quality plant-based foods leads to an increasing need for nutritionally and techno-functionally optimized protein ingredients, which can be provided easily and inexpensively and which do not consume a lot of resources in production. Inexpensive preparations can be made available, for example, from residues from vegetable oil extraction, e.g. from residues from the extraction of sunflower, linseed or rapeseed oil. However, the resulting press cakes show considerable sensory weaknesses in terms of color, taste, composition and aroma. In addition, there are nutritional deficits due to high concentrations of secondary plant substances such as phenolic acids, glucosinolates or cyanogenic compounds. This considerably limits its use in human nutrition.

In addition to other oil plants, the high-fat kernels of largely unknown fruits also appear as a new sustainable source for the production of edible oil. In the present patent application, these are the seeds of the Macauba fruit. Macauba fruits consist of different fractions, namely the epicarp (shell), the mesocarp (pulp), the endocarp (inner shell) and a fat-rich seed core (endosperm) which is covered with a thin, dark shell (integument). From the endosperm, which contains a protein content between 14.0 and 30.1%, the oil has so far been pressed out in individual cases, as disclosed, for example, in BR 102012029493 A2. This document also describes a process for the production of an animal feed based on by-products of Macau fruit. The use of the press cake for high-quality food applications, pet food or cosmetics is not described in this publication. The previously available press residues of the above-mentioned fruit seeds are brown to black in color, which so far has made their use in food, pet food or cosmetics appear unattractive.

Object of the present invention

The object of the present invention was to provide sensory appealing and functional vegetable protein-containing ingredients and an oil preparation and to provide an inexpensive and simple method for their production. In advantageous embodiments, the ingredients should have the lightest possible color and good techno-functional properties, such as oil or water binding. In addition, they should advantageously have appealing sensory properties such as a neutral smell and taste in order to be versatile in food.

Description of the invention

The object is achieved by the protein ingredient, the oil preparation and the method according to claims 1, 13 and 25. Advantageous embodiments of the protein ingredient and the method are the subject of the dependent claims or can be found in the following description and the exemplary embodiments.

In the present invention, it was recognized that residues of oil extraction from the seeds of Macau fruit, despite the very dark to black seeds, are used as protein-containing and / or techno-functional ingredients for the production - especially for industrial production - of food, pet food or cosmetics can. These ingredients have properties according to the invention which can be obtained with the described method for their production or the corresponding procedural designs.

In the present patent application, the nucleus of the macauba fruit is understood to mean the endosperm with the dark integument (testa).

The properties according to the invention of the proteinaceous ingredients of macauba fruit are as follows:

Fat content less than 60% by mass, better less than 25% by mass, advantageously less than 5% by mass, better less than 3% by mass, particularly advantageously less than 2% by mass, to avoid clumping when dosing into food. The ingredients have good storage stability, especially with fat contents below 2% by mass, since the formation of aroma-active lipid breakdown products is largely avoided.

Protein content greater than 15% by mass, advantageously greater than 30% by mass, better greater than 35% by mass, and greater than 50% by mass, particularly advantageously greater than 70, greater than 80 or greater than 90% by mass.

In preferred embodiments, the protein ingredients have good techno-functional properties, in particular one or more of the following properties: Emulsifying activity index (measured by means of turbidity measurement) greater than 30 m ² / g ingredient, advantageously greater than 50 m ² / g ingredient, particularly advantageously greater than 100 m ² / g ingredient

- Protein solubility at pH 7.0 and 0.1 mol / 1 NaCl greater than 10%, advantageously 15%, better greater than 20%;

Protein solubility at pH 7.0 and 0.5 mol / 1 NaCl greater than 30%, advantageously greater than 40%, particularly advantageously greater than 50%, better greater than 60%;

Water binding (water remaining in the ingredient after adding water in excess, centrifugation and pouring off the excess water) greater than 1 ml / g ingredient, advantageously greater than 2.0 ml / g ingredient, particularly advantageously greater than 4.0 ml / g Ingredient;

Oil binding (oil remaining in the ingredient after adding excess oil, centrifugation and pouring off the excess oil) greater than 1.0 ml / g ingredient, advantageously greater than 1.5 ml / g ingredient, particularly advantageously greater than 2.0 ml / g ingredient;

- Minimum gel formation concentration less than 10.0%, better less than 8.0%, particularly advantageously less than 6.0%.

- light color, determined in accordance with CIE-L * a * b * color measurement with an L * value greater than 50, advantageously greater than 70, better greater than 80, particularly advantageously greater than 90. The lighter the preparations turn out through appropriate processing, the higher quality and More color-sensitive applications such as drinks or yoghurt or cheese-like fermented products can be developed.

Surprisingly, it turns out that these ingredients taste very neutral, despite a simple, inexpensive production described below, show good sensory properties and have good functional properties for food and pet food. This means that, despite the low production costs, attractive ingredients are available for the production of food, as well as for pet food or cosmetics. Description of the method according to the invention:

1) The Macauba kernels are mechanically separated from the respective fruit fractions, i.e. epicarp, mesocarp and endocarp. In addition to this separation, it is advantageous to carry out a heat treatment and / or humidification or drying in order to facilitate the mechanical separation of the cores. It is optional and advantageous to partially or completely separate the dark integument from the cores before the subsequent separation of oil. Alternatively, cores can already be provided that are not, partially or completely freed from the dark integument. Without severing the integument, a dark gray product is obtained through the following steps 2) and 3), and a gray-white product (brightness value L greater than 70) is obtained through at least partial severing. When the following steps 2) and 4) are carried out, a light gray-white product (brightness value L mostly greater than 80, sometimes over 90) is obtained both without severing the integument and by at least partial severing.

2) Mechanical pressing of the cores advantageously in a continuous press, particularly advantageous in a screw press (optional: after previous coarse comminution such as breaking, grinding or flaking) for partial separation of the fat

Residual fat contents less than 30% by mass, advantageously less than 25% by mass, better less than 20% by mass, particularly advantageously less than 15% by mass, less than 10% by mass or less than 8% by mass. Typical values are in the range between 7 and 25 mass%.

3) Grinding the residue to a meterable powder, semolina or flour, with a D90 volume particle size (ie 90% of the volume of the sample consists of particles with a diameter smaller than this value) smaller 2 mm, better less than 1 mm, advantageously less than 500 mpi, even better less than 250 mpi, particularly advantageously less than 100 mpi. Alternatively, the residue can also be flocculated into flakes which have a thickness of less than 2 mm, better less than 1 mm, advantageously less than 500 mpi, particularly advantageously less than 350 mpi. ) Alternatively or after step 3): Remove the residual fat using a solvent (organic solvent such as hexane, ethanol or other or supercritical CO2) from the residue to values less than 5% by mass, advantageously less than 3% by mass, particularly advantageous less than 2 mass%. and / or treatment of the de-oiled or fat-containing residues with mixtures of water and alcohol, advantageously water with ethanol or water with propanol. Typical values for the fat content after the solvent treatment are in the range between 0.1 and 5% by mass. Then the degreased residue is ground to a D90 volume particle size of less than 2000 μm, better less than 1000 μm, advantageously less than 500 μm, even better less than 250 μm, particularly advantageously less than 100 μm. Alternatively, the degreased residue can also be flocculated with flake thicknesses as in step 3). This produces an ingredient that has a very neutral smell and is stable in storage, which can be applied directly to food after grinding or flaking. ) Optional and advantageous: partial or complete separation of the dark pigmented integument of the cores from the white endosperm, by peeling or polishing the cores before pressing or cutting off outer parts of the endosperm, thereby reducing the proportion of brown or black integument of the endosperm by more than 10%, better greater than 25%, better greater than 50%, even better greater 75%, advantageously greater than 90%, particularly advantageously greater than 99%. The percentages relate to the area proportion on the surface of the cores based on cores that are still complete Are wrapped in the integument. This separation results in a corresponding change in the brightness of the powder, semolina or flour and the flakes. ) Optional and advantageous: after pressing and / or de-oiling with solvents and grinding: sorting out and separating dark particles from the powder / semolina / flour or flakes by more than 10% by mass, better than 50% by mass, particularly advantageous more than 90 mass%. The separation of the dark components is understood to mean that particles which contain parts of the dark integument are separated from the particles which do not contain any parts of the dark integument. ) Optional and advantageous: The macauba protein ingredients obtained, which are produced using the processes mentioned, could be used for further protein enrichments and protein fractionations. An aqueous extraction process for the separation of water-soluble proteins and insoluble components is ideal. This extraction is advantageously carried out after mechanical de-oiling or after solvent-based de-oiling. For this purpose, the protein flour or the protein flakes (de-oiled and ground or flaked residue) in water or in water or an aqueous NaCl solution (concentration 0.01-0.5 mol / L) and a pH of 7-9 are preferred 8.0 dispersed. The solid residue is then separated off from the liquid extract. The dissolved proteins are separated from the liquid extract using precipitation and / or filtration processes. The filling is advantageously carried out by adjusting the pH to a value in the range from 3.0 to 5.0, preferably at 3.5. The liquid supernatant is separated from the precipitated proteins by centrifugation and / or filtration. The protein fraction obtained is advantageously dried. This gives a protein isolate that can have a protein content greater than 70, greater than 80 or even greater than 90 mass%. ) Optional and advantageous: After the solvent removal and grinding, the residue is present as what is known as protein flour. This can be treated by means of sieving processes or air classification processes in order to achieve a dry technical separation between protein-rich fractions from protein-poor fractions or in order to separate fractions that contain more soluble protein from fractions that contain less soluble protein.

The use of the dry separation process mentioned separates the protein meal into at least two different fractions, one with a higher protein content and one with a lower protein content. When using sieving methods, an opening diameter of 2 mm to 50 μm is preferred. The sieves can also be arranged one behind the other.

The air classification can be carried out with various classification methods such as gravity sifting in counterflow or crossflow or centrifugal classification in counterflow or crossflow. According to the invention, the increase in the protein content can be more than 25%, better higher than 35%, particularly advantageously higher than 50%, in individual cases greater than 60% based on the protein content in the dry matter in the protein flour. This protein enrichment improves the functional and sensory properties compared to the non-enriched protein flour, so that enriched fractions are more suitable as an ingredient for food, pet food and cosmetic products. Due to the difference in specific weight compared to the white endosperm, the dark integument of the nuclei can also be separated using the techniques described, for example by means of sifting or classification. The determination methods used for the quantitative characterization of the protein ingredients produced are briefly described below:

- protein content:

The protein content is defined as the content that is calculated by determining the nitrogen in a sample and multiplying the determined value by a factor of 6.25. The protein content is given in the present patent application as a percentage based on the dry matter (TS).

- Colour:

The perceptible color is defined by means of CIE-L * a * b * color measurement (see DIN 6417). The L * axis indicates the brightness, with black having the value 0 and white the value 100, the a * axis describes the green or red component and the b * axis the blue or yellow component.

- protein solubility:

The protein solubility is determined by means of the determination method according to Morr et al. 1985 determined, see the journal article: Morr C. V., German, B., Kinsella, J.E., Regenstein, J. M.,

Van Buren, J.P., Kilara, A., Lewis, B.A., Mangino, M.E, "A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure. Journal of Food Science", Volume 50 (1985) pp. 1715-1718).

The emulsifying activity index is as in Pearce, K.N., Kinsella, J.E. Emulsifying properties of proteins: evaluation of a turbudimetric technique. Journal of Agricultural and Food Chemistry, v. 26, p. 716-723, 1978 described.

- Fat content: The fat content is determined gravimetrically using the Sohxlet method, in which the sample material is repeated for at least six hours with a organic solvent (hexane or petroleum ether) is brought into contact. The extracted oil is measured after the solvent has evaporated.

- Minimum gel formation concentration: It is determined by adding different suspensions of the protein ingredient in 0.1 mol / L sodium phosphate buffer solution in concentrations of 2%, 4%,

6%, 8%, 10%, 12%, 14%, 16%, 18%, 20% (in each case mass%) can be produced in test tubes. The suspensions are heated in a water bath at 95 ° C for one hour and then rapidly cooled and stored at 4 ° C for two hours. The minimum gelling concentration is the concentration at which the sample does not flow out after inverting the test tube.

Embodiment 1:

1000 g of kernels from Macauba fruits with a completely preserved dark integument were roughly pre-comminuted to an edge length of less than 5 mm by means of a crusher and pressed in a hydraulic press at room temperature. The oil that escaped was collected. The remaining press cake contained a residual oil content of 30% by mass and a protein content of 25% by mass. After the press cake had been ground to a particle size of less than 1000 μm, the Macauba flour was applied to a chocolate pound cake with a mass fraction of 3%, which led to a protein-enriched cake without any significant sensory impairment.

Embodiment 2:

1000 g of kernels from Macauba fruits with a completely preserved dark integument were surface treated by means of a peeling unit, so that after the treatment almost the entire surface of the kernels was free of dark integument. The cores were then roughly pre-shredded to an edge length of less than 3 mm, heated to 50 ° C. and pressed in a screw press. The oil that escaped was collected. The one from the Press cake emerging from the screw press contained a residual oil content of 23% by mass and a protein content of 29% by mass. After the press cake had been flaked to a flake thickness of less than 500 μm, the flakes were de-oiled using hexane, after which the protein content was 33% by mass. This was followed by grinding to less than 250 pm. This white flour was processed into a wet textured meat alternative. The sensory properties of the meat alternative were very good and the color was exceptionally light.

Embodiment 3:

100 g of the white flour from Example 2 were added to 1000 ml of an aqueous-alcoholic solution (50-50% by mass) and sugar, other alcohol-soluble carbohydrates and secondary plant substances were dissolved from the flour. After decanting off the supernatant, the residue was dried and finely ground again. The white powder was incorporated into a mayonnaise in a proportion mixed with egg. In the finished mayonnaise, there was no sensory perception that a vegetable protein had been used.

Embodiment 4:

1 kg of the white flour prepared as in Example 2 was added to 10 liters of aqueous NaCl solution (0.25 mol / 1) at a pH of 8 and stirred for 1 hour. Part of the protein from the flour was transferred to the aqueous phase. The raffinate was centrifuged off from the protein solution. To concentrate the protein, the solution was treated by means of ultrafiltration and the protein was retained in the retentate and then diafiltered. The concentrated protein was then dried. The isolate obtained in this way had a protein content in dry matter of 85% and a good emulsifying capacity and could be used for the production of ice cream as a substitute for milk protein. Share of sterols in Macauba oil for different process variants:

Claims

1. Protein ingredient made from Macau fruit seeds and

a protein content greater than 15% by mass, advantageously greater than 30% by mass, and

- Has a fat content of less than 60% by mass, advantageously less than 25% by mass.

2. Protein ingredient according to claim 1, which is designed as a meterable powder, semolina or flour, with a D90 volume particle size less than 2000 gm, advantageously less than 500 gm or as flakes with thicknesses less than 2000 gm, advantageously less than 500 gm.

3. Protein ingredient according to claim 1, which is designed as a meterable powder, semolina or flour, with a D90 volume particle size less than 250 gm, advantageously less than 100 gm or as flakes with thicknesses less than 350 gm.

4. Protein ingredient according to one of claims 1 to 3, which has a light color with an L * value, determined according to CIE-L * a * b * color measurement, greater than 50, advantageously greater than 70.

5. Protein ingredient according to one of claims 1 to 3, which has a light color with an L * value, determined according to CIE-L * a * b * color measurement, greater than 80, advantageously greater than 90.

6. Protein ingredient according to one of claims 1 to 5, which has one or more of the following properties: an emulsifying activity index, measured by means of Turbidity measurement, greater than 30 m ² / g, advantageously greater than 50 m ² / g protein ingredient,

- a protein solubility at pH 7.0 and 0.1 mol / 1 NaCl greater than 10%, advantageously greater than 15%,

A water binding of greater than 1 ml / g, advantageously greater than 2.0 ml / g of protein ingredient, the water binding indicating the amount of water per gram of protein ingredient that remains in the protein ingredient after adding excess water, centrifuging and pouring off the excess water ,

- An oil binding of greater than 1.0 ml / g, advantageously greater than 1.5 ml / g of protein ingredient, the oil binding indicating the amount of oil per gram of protein ingredient which, after adding excess oil, centrifuging and pouring off the excess oil in the Protein ingredient remains, and

- Has a minimum gel formation concentration of less than 10.0%, advantageously less than 8.0%.

7. Protein ingredient according to one of claims 1 to 6, which has a protein content greater than 30% by mass and a light color with an L * value, determined in accordance with CIE-L * a * b * color measurement, greater than 90.

8. Protein ingredient according to one of claims 1 to 7, which has a protein content greater than 35% by mass, advantageously greater than 70, greater than 80 or greater than 90% by mass.

9. Protein ingredient according to one of claims 1 to 8, which has a fat content of less than 5% by mass, advantageously less than 3% by mass or less than 2% by mass.

10. Protein ingredient according to one of claims 1 to 9, which has an emulsifying ^{activity index of greater than 100 m 2} / g protein ingredient.

11. Protein ingredient according to one of claims 1 to 10, which has a water binding of greater than 4.0 ml / g Protein ingredient and / or an oil binding of greater than 2.0 ml / g protein ingredient.

12. A protein ingredient according to any one of claims 1 to 11, which has a minimum gelation concentration of less than 6.0%.

13. A method for the production of a protein ingredient from seeds of macaques, comprising at least the following steps:

- Providing kernels of the fruits, the kernels not, partially or completely freed from the dark integument;

Mechanical pressing of the cores for the partial separation of fat or oil to a residual fat content of less than 30% by mass, advantageously less than 25% by mass, in which the separated fat or oil and a residue are obtained; and

- Grinding the residue to a meterable powder, semolina or flour with a D90 volume particle size of less than 2 mm, advantageously less than 500 gm, or flaking the residue into flakes with a thickness of less than 2 mm, advantageously less than 500 gm, as ground or flaked product that can be used directly or optionally after further processing as a protein ingredient, and / or

Removal of fat or oil remaining in the residue by means of one or more solvents down to a residual fat content in the residue of less than 5% by mass, advantageously less than 3% by mass, particularly advantageously less than 2% by mass, to obtain a defatted residue to obtain, and either grinding the defatted residue to a meterable powder, semolina or flour with a D90 volume particle size of less than 2 mm, advantageously less than 500 gm, or flaking the defatted residue into flakes with a thickness of less than 2 mm, advantageously smaller 500 gm, as a ground or flaked product, which can be added directly or optionally after can be used for further processing as a protein ingredient.

14. The method of claim 13, wherein providing the nuclei comprises at least the step of mechanically separating the nuclei of the epicarp, mesocarp and endocarp of the macauba fruit.

15. The method according to claim 14, wherein the provision of the cores additionally comprises the implementation of a heat treatment and / or humidification or drying in order to facilitate the mechanical separation of the cores.

16. The method according to any one of claims 13 to 15, wherein the mechanical pressing of the cores takes place in a continuous press.

17. The method according to any one of claims 13 to 16, in which the mechanical pressing takes place down to a residual fat content of less than 20% by mass, advantageously less than 15% by mass.

18. The method according to any one of claims 13 to 16, in which the mechanical pressing takes place down to a residual fat content of less than 10% by mass, advantageously less than 8% by mass.

19. The method according to any one of claims 13 to 18, in which the grinding of the residue to powder or flour with a D90 volume particle size of less than 250 gm, advantageously less than 100 gm takes place.

20. The method according to any one of claims 13 to 19, in which the residue is treated with one or more mixtures of water and alcohol, preferably water with ethanol or water with propanol.

21. The method according to any one of claims 13 to 20, in which the dark integument remaining on the cores is partially or completely separated from the cores before mechanical pressing by peeling or polishing the cores or by cutting off outer parts of the endosperm, so that a reduction the proportion of brown or black integument in the ground or flaked residue is reached by more than 10%, better than 50%, even better than 75%, advantageously more than 90%, particularly advantageously more than 99%.

22. The method according to any one of claims 13 to 21, in which, after the grinding or flaking of the residue, more than 10% by mass, advantageously more than 50% by mass, particularly advantageously more than 90% by mass, of dark constituents separated from the ground product.

23. The method according to any one of claims 13 to 22, in which the ground or flaked product obtained from the cores is subjected to an aqueous extraction process for separating water-soluble proteins and insoluble constituents, with proteins dissolved in the liquid extract after separation of a solid residue separated from the liquid extract by precipitation and / or filtration processes and the liquid supernatant is separated from the precipitated proteins by centrifugation and / or filtration, which then form the protein ingredient.

24. The method according to any one of claims 13 to 23, in which the ground product is separated into at least two fractions with different protein content by means of a sieving process or air classification process, one fraction of which forms the protein ingredient, one by more than 25%, preferably by more than 35%, especially preferably more than 50% higher protein content than the ground product in the dry matter.

25. Oil preparation, which is made from seeds of Macauba fruits and has a sterol content of <80 mg / 1 oil preparation.

26. Use of the protein ingredient according to one of claims 1 to 12 as an ingredient in food and pet food.

27. Use of the protein ingredient according to one of claims 1 to 12 as an ingredient for technical applications, e.g. for packaging.