Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/185—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
  • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
• • 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
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
  • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
• • 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
  • C11B1/06—Production of fats or fatty oils from raw materials by pressing
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
  • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
  • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
  • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
  • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

• 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.
• 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.
• the ingredients should have the lightest possible color and good techno-functional properties, such as oil or water binding.
• they should advantageously have appealing sensory properties such as a neutral smell and taste in order to be versatile in food.
• 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:
• 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.
• 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
• Water binding water remaining in the ingredient after adding water in excess, centrifugation and pouring off the excess water
• 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
• Oil binding oil remaining in the ingredient after adding excess oil, centrifugation and pouring off the excess oil
• 1.0 ml / g ingredient advantageously greater than 1.5 ml / g ingredient, particularly advantageously greater than 2.0 ml / g ingredient;
• 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.
• 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%.
• 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.
• 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.
• 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.
• 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.
• an opening diameter of 2 mm to 50 ⁇ m is preferred.
• the sieves can also be arranged one behind the other.
• 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).
• 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.,
• 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 2 is a diagrammatic representation of Embodiment 1:
• Embodiment 3 is a diagrammatic representation of Embodiment 3
• Example 2 100 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 is a diagrammatic representation of Embodiment 4:

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Mycology (AREA)
• Health & Medical Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Botany (AREA)
• Biochemistry (AREA)
• Nutrition Science (AREA)
• Zoology (AREA)
• Animal Husbandry (AREA)
• Biotechnology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Molecular Biology (AREA)
• Physiology (AREA)
• Organic Chemistry (AREA)
• Wood Science & Technology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Peptides Or Proteins (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)
• Fodder In General (AREA)
• General Preparation And Processing Of Foods (AREA)
• Seasonings (AREA)
• Confectionery (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Edible Oils And Fats (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (2)

Publications (1)

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Family Applications (1)

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Family Cites Families (2)

• 2021
  • 2021-02-15 CR CR20220406A patent/CR20220406A/es unknown
  • 2021-02-15 CN CN202180014284.8A patent/CN115297732A/zh active Pending
  • 2021-02-15 CA CA3169054A patent/CA3169054A1/en active Pending
  • 2021-02-15 US US17/799,417 patent/US20230337697A1/en active Pending
  • 2021-02-15 MX MX2022009984A patent/MX2022009984A/es unknown
  • 2021-02-15 JP JP2022549248A patent/JP2023520622A/ja active Pending
  • 2021-02-15 WO PCT/EP2021/053612 patent/WO2021160877A1/de unknown
  • 2021-02-15 EP EP21709622.1A patent/EP4102980A1/de active Pending
• 2022
  • 2022-07-29 CO CONC2022/0010643A patent/CO2022010643A2/es unknown

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