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
  • 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
  • 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
  • A23J1/142—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 by extracting with organic solvents
  • A23J1/144—Desolventization
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
  • A21D2/264—Vegetable proteins
  • A21D2/266—Vegetable proteins 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
  • 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
  • A23J1/142—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 by extracting with organic solvents
• • 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
  • A23J1/148—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 by treatment involving enzymes or microorganisms
• • 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
• • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/142—Amino acids; Derivatives thereof
  • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/158—Fatty acids; Fats; Products containing oils or fats
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs

Definitions

• the invention relates to a sensory-appealing protein preparation for food, pet food and animal feed made from pumpkin seeds and a method for obtaining such pumpkin seed protein ingredients.
• soybean proteins which can be mixed with soybean and pea proteins as a blend component in order to compensate for the methionine deficit in these legume proteins. This can be achieved with proteins from pumpkin seeds, for example, as these have a high methionine content.
• a cost-effective source of proteins for food, animal feed and pet food are pressing and extraction residues from the extraction of edible oil from pumpkin seeds.
• pumpkin seeds After peeling, pumpkin seeds have a thin light to dark green integument that is difficult or impossible to separate from the cotyledons. With these raw materials, the integument is separated before the oil is extracted not wanted because a green color in the oil is deliberately desired.
• the seeds are thermally treated before de-oiling in order to obtain roasted aromas and then pressed. At high temperatures of over 100° C., press cakes with an oil content of less than 15% by mass, in many cases less than 10% by mass, are then obtained. These can be ground into a powder and added to food and animal feed.
• pumpkin seed preparations are known whose fat content is reduced to values below 2% by mass after pressing using supercritical CO2, which improves storage stability.
• this method causes very high costs.
• the extraction takes place at high pressure of several 100 bar in very expensive reactors, the manufacture and operation of which is associated with high CO2 emissions. Since the process requires a lot of energy and large amounts of CO2 are released from the de-oiled flour after expansion, protein flours that are extracted using supercritical CO2 do not have any clear ecological advantages compared to animal proteins and also cause similarly high costs for the provision.
• the color of these preparations is still dark green, which is also not conducive to acceptance in food applications.
• the object of the present invention was to provide a neutral-tasting, largely light-colored and high-quality vegetable protein preparation and a cost-effective method of production that is suitable for food applications with sophisticated tastes such as drinks and yoghurt and fine baked goods such as cakes or emulsions such as creams and fillings.
• the preparation should advantageously have as high a protein content as possible in order to contribute to protein enrichment in foodstuffs even when used in small quantities, or to compensate for the methionine deficit even in small doses when mixed with legume protein.
• cleaned and peeled pumpkin seeds are used, which have a proportion of dry integument based on the dry integument contained in native seeds of less than or equal to 100% by mass, advantageously less than 75% by mass, better less 50% by mass, particularly preferably less than 10% by mass.
• the preparation according to the invention is characterized by the following properties (the methods of determination are given at the end of the description):
• the fat content of the preparation is less than 6% by mass, advantageously less than 4% by mass, better less than 3% by mass, particularly advantageously less than 2% by mass, based on each case on the dry matter or dry substance (DS) of the preparation.
• the protein content of the preparation is greater than 60% by mass, advantageously greater than 70% by mass, better greater than 75% by mass, particularly advantageously greater than 78% by mass (based on
• the preparation has a light color, with the L* value after grinding to a particle size d9o (d9o: proportion of 90% of the mass of all particles smaller than the specified value) below 250 gm greater than 70, advantageously greater than 80, particularly advantageously greater is 90.
• the L* value for a 10% aqueous suspension is greater than 70, advantageously greater than 80, particularly advantageously greater than 85 (see Table 1).
• the preparation has a residual content of integument of the pumpkin seeds of less than 10% by mass, preferably less than 6% by mass, advantageously less than 3% by mass, particularly preferably less than 1% by mass.
• the preparation contains a proportion of water-soluble carbohydrates. Since sucrose makes up the largest proportion of water-soluble carbohydrates, these are given below as the sucrose content.
• the sucrose content is less than 4% by mass, advantageously less than 2% by mass, better less than 1.5% by mass, particularly advantageously less than 1% by mass.
• the particle size of the preparation advantageously has a d9o ert of less than 500 gm, better less than 250 gm, advantageously less than 150 gm, particularly advantageously less than 100 gm.
• the preparation has good to very good technofunctional properties.
• the water binding is greater than 1 mL/g, advantageously greater than 2 mL/g, particularly advantageously greater than 3 mL/g, and the Oil binding greater than 1 mL/g, advantageously greater than 2 mL/g, particularly advantageously greater than 2.5 mL/g.
• the preparation has an emulsifying capacity of more than 250 mL/g, advantageously more than 350 mL/g, better more than 400 mL/g, particularly advantageously more than 500 mL/g.
• the preparations according to the invention show excellent suitability as an ingredient for dairy alternatives, despite a solubility of in some cases less than 15%.
• the preparation contains proportions of alcohol, in particular ethanol, greater than 0.001% by mass, better >0.01% by mass.
• proportions of alcohol in particular ethanol, greater than 0.001% by mass, better >0.01% by mass.
• the preparation contains proportions of hexane greater than 0.0005% by mass, preferably >0.001% by mass. but less than 0.005% by mass. Preparations with such hexane levels show better functional properties compared to lower hexane level preparations.
• Table 1 Color values for the pumpkin seed protein preparation of the exemplary embodiment as ground flour and in a 10% suspension
• solvent-containing preparations still show very good properties in terms of technical functionality at the specified levels of solvent, such as very good texturing in the extruder with the formation of solid gel structures, although the protein content is in the same order of magnitude as protein isolates (such as pea protein isolates), which in the presence of solvents such as ethanol show a significant loss of functionality.
• the preparation has additional properties that can be of great use in different food applications.
• the content of the sucrose originally contained in the seeds in relation to the protein content can be reduced with the help of suitable processes, so that the ratio of proteins to sucrose in the protein preparation is significantly higher than in peeled pumpkin seeds with integument.
• This can bring advantages in avoiding the formation of undesired Maillard reactions in the production of food, since Maillard products change the color of the food produced with the proteins and the food acquires a darker appearance and a Maillard taste. This is particularly undesirable for foods such as milk or yoghurt alternatives or for fine baked goods and confectionery or delicatessen products.
• the carbohydrate-reduced pumpkin seed protein preparation according to the invention is particularly suitable for the production of sensory demanding foods that should contain no or only small amounts of Maillard products.
• sucrose content in the protein preparation in relation to the content of water-soluble carbohydrates in the raw material to values of less than 50% significantly reduces the Maillard reaction, e.g. during extrusion or when baking the protein at temperatures above 130°C, and the final product brighter and sensory more neutral than when a preparation containing the sucrose content originally contained in the seeds is processed.
• protein contents of more than 76% by mass can be achieved in the preparation according to the invention—after advantageous implementation of the method according to the invention—and without first dissolving the proteins in water, as is necessary in the production of protein isolates according to the prior art.
• protein contents can be obtained without separating the proteins from the press cake matrix, which are almost in the same order of magnitude as those of pea protein isolates, which are slightly over 80%.
• the method according to the invention has several sub-steps, peeled and cleaned pumpkin seeds containing an integument content of between 0 and 100% of the integument originally adhering to the seeds being provided.
• These pumpkin seeds are subjected to mechanical de-oiling, preferably with a continuous press, such as a screw press, an extruder or a discontinuous hydraulic press, which is advantageously operated quasi-continuously in a combination of several individual presses, and the press cakes or partially de-oiled pumpkin seeds obtained are then extracted by means of solvent extraction , advantageously largely freed from oil and sucrose after setting a defined particle size and setting a defined water content of the press cake or the partially de-oiled pumpkin seeds.
• the solvent or solvents are then separated from the preparation.
• the preparation is preferably ground to a defined particle size distribution.
• the process can advantageously be accompanied by sieving and classifying methods, which enable parts of the integument to be separated before, during or after processing the seeds.
• the partial steps of the proposed method are explained in more detail below.
• pumpkin seeds are provided or pumpkin seeds are freed from foreign matter or contaminants using mechanical processes.
• the proportion of impurities is reduced to less than 0.5% by mass, advantageously less than 0.2% by mass, better less than 0.1% by mass, particularly advantageously less than 0.05% by mass, or it Pumpkin seeds are provided with a correspondingly small amount of stock.
• Partial separation of the integument In the following optional step, the pumpkin seeds are at least partially freed from the integument. Abrasive methods can be used for this, which free the surface of the pumpkin seeds at least partially from the integument by means of rubbing, shearing or grinding.
• the integument fraction separated off with adhering portions of cotyledons is preferably fed to a separate oil production facility, and the pumpkin seeds partially or completely freed from integument are fed to further processing according to the invention.
• a separation under damp or wet conditions advantageously at elevated temperatures, can be used.
• the pumpkin seeds are either heated or boiled before the hard shells are separated and the integument is rubbed off mechanically after the hard shells have been separated. It can also be done in a similar way if the already peeled pumpkin seeds are soaked in water, boiled and then freed from the integument, as is known from peeling almonds.
• the method according to the invention is advantageously used with pumpkin seeds that have been partially, largely or completely freed from integument raw material carried out.
• a prior separation or sorting of integument-poor or integument-free cores from integument-rich cores takes place.
• the seeds are conditioned before the mechanical partial deoiling, with the temperature and moisture content of the seeds being adjusted, if necessary after the kernels have been comminuted.
• the water content in the seeds is adjusted to between 2 and 8% by mass, better still between 3 and 6% by mass, particularly advantageously between 4 and 5.5% by mass.
• the cores Prior to the mechanical partial deoiling, are advantageously coarsely comminuted to an edge length of 0.5 to 7 mm, advantageously between 0.5 and 5 mm, particularly advantageously between 0.5 and 2 mm. Rough crushing, e.g.
• the pumpkin seeds can be processed particularly well in a continuous press.
• the pressing or another technique of mechanical partial deoiling can be carried out both with pumpkin seeds that still contain their entire integument or with seeds in which the integument has been partially or completely separated by a suitable pretreatment.
• the oil is mechanically separated from the seeds, advantageously with continuous devices for de-oiling.
• continuous devices for de-oiling examples of such aggregates are screw presses, extruders or quasi-continuous hydraulic presses, but other mechanical devices for oil separation can also be used, such as centrifugal separation techniques.
• the pressing is carried out in such a way that the residual oil content after pressing is greater than 8% by mass but less than 40% by mass; the residual oil content is advantageously between 8 and 30% by mass, better between 8 and 25% by mass and particularly advantageously between 8 and 20% by mass.
• the lower limit of 8% by mass of residual oil content is chosen because further oil separation requires significantly higher temperatures, which can contribute to damage to the proteins.
• pumpkin seeds have an oil content of up to 55% and cannot be easily mechanically de-oiled due to the lack of structure-giving components for drainage.
• an attempt will be made to achieve a residual oil content of less than 25% by mass in the press cake after pressing or in the partially de-oiled pumpkin seeds. It may therefore be necessary to press the press cake again with a press or to carry out another mechanical partial de-oiling. During pressing, this can be done, for example, by adding the press cake to the inlet of the first press together with unpressed seeds, or in a second press that only presses the press cake further.
• the press cake can also be pressed several times in order to achieve the desired residual oil content.
• the desired low residual oil content can be achieved without having to set temperatures that are too high.
• pressing or mechanical partial de-oiling takes place at moderate temperatures.
• the pumpkin seeds are pressed or mechanically partially de-oiled at an average temperature below 100°C, particularly advantageously at less than 80°C.
• the mean temperature is understood to be the arithmetic mean of the temperature of the seeds in the intake and the temperature of the press cake or the partially de-oiled pumpkin seeds at the outlet of the press or the device for mechanical partial de-oiling. This enables the oil to be pressed gently despite multiple pressing passes, without having to accept significant color changes in the preparation.
• Optional conditioning of the press cake or the partially de-oiled pumpkin seeds Before further processing to separate the remaining oil and to reduce the proportion of sucrose from the press cake or partially de-oiled pumpkin seeds, in an advantageous embodiment of the method according to the invention, the press cake or the partly de-oiled pumpkin seeds. It turns out that lowering the moisture in the press cake or partially de-oiled pumpkin seeds, which can be up to 15% by weight after mechanical partial de-oiling, to a residual moisture content of less than 8% by weight, advantageously less than 5% by weight, better less than 3% by mass, particularly advantageously less than 2% by mass, e.g. with the help of dryers, which makes de-oiling using organic solvents more efficient in the subsequent step, as more oil can be separated with less solvent at lower moisture levels. This can be used advantageously to reduce costs and contribute to protecting the proteins.
• the press cake or the partially de-oiled pumpkin seeds are comminuted to particle sizes with a d9o value of less than 2 mm, advantageously less than 1 mm, better less than 0.5 mm, particularly advantageously less than 0.2 mm significantly accelerates the process of drying and extraction. This acceleration leads to an improvement in the functional properties of the preparations, since the residence time in the dryer and the contact time between the solvent and the proteins are reduced.
• the proportion of fines with a particle size of less than 100 ⁇ m in the comminuted bed of press cake or pumpkin seeds should be less than 50% by mass, advantageously less than 25% by mass, particularly advantageously less than 10% by mass.
• the flake thickness is advantageously set to below 2 mm, advantageously below 0.5 mm, particularly advantageously below 0.2 mm.
• Flake thickness is understood to mean the average thickness of the flakes from the roller mill or another flaking unit. The average thickness can be determined, for example, by measuring with a caliper or a micrometer screw, it then corresponds to the average of 50 measurements.
• the particle size and shape of the press cake in mechanical partial de-oiling with a press can be adjusted using different methods. Mills or crushers with appropriate sieve inserts or roller mills with defined roller spacing can be used. In this way, particle size distributions with a defined size spectrum can be obtained. These can be equalized after or during the grinding by separating them according to size, for example by means of sieving, with regard to the particle size distribution.
• Fast-flowing liquids in the form of a pressure jet or suspensions containing solids can also be used to crush the press cake particles.
• conveyor units, stirrers or mixers with a shearing load on the press cake are also used for this purpose. This makes it possible to use aggregates for comminution that are actually designed for pumping or stirring, such as
• Centrifugal pumps or other forms of conveying units or agitators By means of a suitable residence time in these units or by circulation, it will be possible to set the comminution in the devices mentioned in such a way that the particle size distribution according to the invention is obtained.
• Solvent extraction For the separation of residual oil and sucrose from the press cake or mechanically partially de-oiled pumpkin seeds, mixtures of alcohols with water are preferably used as the solvent.
• the treatment with alcohol and the treatment with water can take place simultaneously in the same extraction step (in the form of an alcohol-water mixture) or they can be arranged one after the other.
• hexane can also be used in the presence of water as a solvent, as well as combinations of alcohol or hexane as one solvent and water as the other solvent.
• Alcohols such as ethanol, propanol, isopropanol or others can be used.
• the proportion by mass of solvent based on the proportion by mass of press cake or partially de-oiled pumpkin seeds should be greater than 1.5 to 1, advantageously greater than 3 to 1, better still greater than 5 to 1. even better greater than 7 to 1, particularly advantageously greater than 10 to 1 can be selected. In this way, an extensive reduction of the oil to less than 2% by mass can be achieved.
• the organic solvents alcohol or hexane in the extraction it is advantageous that a portion of water or an organic solvent with a defined water content is added in addition to the organic solvent is used.
• the water can be used during the solvent extraction of the oil or only afterwards.
• the water content in the extraction, based on the organic solvent is selected to be greater than 6% by mass, advantageously greater than 7% by mass, better still greater than 8% by mass, particularly advantageously greater than 10% by mass.
• the water content should be less than 14% by mass in order to prevent the oil from being able to be dissolved sufficiently. This limitation makes it possible to obtain a technofunctional protein preparation which has a particularly light color and a very high protein content.
• the water can be added to the organic solvent by providing water-containing solvent, by adding moist press cake or moist pumpkin seeds, or by adding water directly before or during the solvent extraction. Combinations of the measures mentioned can also be selected. If, in one embodiment, hexane is used as the organic solvent, the water content can also be adjusted so that it is higher than 14% by mass, based on the hexane. In the case of hexane, the good solubility for oil is retained, even if the water content, based on the solvent, is greater than 20 or even 30% by mass, for example. The water content according to the invention is therefore limited to a maximum of 14% by mass only in alcohols; this limitation does not apply to hexane as the solvent.
• the temperature of the solvent during the extraction will be between 30°C and 75°C, advantageously between 45°C and 65°C, particularly advantageously between 50°C and 65°C.
• the selected mixtures of water and organic solvent are able to separate both oil and soluble carbohydrates from the pumpkin seeds without causing excessive denaturation of the proteins at the same time.
• a conventional percolation extraction can be used for the extraction, in which the solvent flows over a bed of press cake particles or particles that have been conditioned with regard to particle size/shape or moisture, so that oil and sucrose are discharged into the organic solvent or can take place in the water. Since fine particles are detached from the pumpkin seed press cake during this process and can be discharged with the solvent, extensive filtration devices must be provided in order to avoid clogging of pumps and pipes or loss of product. In order to prevent or at least limit this process, it can be advantageous to press the conditioned or unconditioned press cake into pellets before extraction, from which clearly during the extraction remove fewer fine particles. As a result, the effort involved in filtration can be significantly reduced.
• immersion extraction e.g. in a mixing-settling process.
• a multi-stage immersion extraction is particularly advantageous. In this process, the press cakes or the conditioned press cakes are completely immersed in the solvent.
• an immersion extractor it is possible to crush the particles simultaneously with the extraction, as described above, using a stirrer. This also makes it possible to carry out a gradual comminution of the press cakes in several extraction containers arranged one behind the other.
• solvent and raffinate can be separated mechanically, advantageously by sedimentation.
• the oil-containing miscella in the supernatant can then be distilled and the recovered solvent can be used again for the extraction of one of the press cake particles with a finer particle size distribution.
• the press cake (raffinate) that has been separated from the solvent can be mixed with fresh solvent and thus be de-oiled again.
• the excess solvent from the treatment of a raffinate loaded with less oil can be used again for the extraction of a raffinate loaded with more oil to reduce the total amount of solvent, and so on.
• a countercurrent extraction can also be implemented in a screw, chamber or belt extractor.
• a particular advantage of using sedimentation results from the possibility of setting the sedimentation time for setting the solid-liquid separation shafts.
• a sedimentation takes place in the earth's gravity field to to a defined volume ratio of raffinate and supernatant.
• This process can advantageously be supported by a filter or sieve bottom that accelerates or sinks the sedimentation of the particles from above or by applying a vacuum below a filter below the sedimentation layer (eg suction filter).
• the volume fraction of the supernatant is predetermined in advance of at least 50%, advantageously greater than 60%, particularly advantageously greater than 70%.
• the raffinate can be treated with solvent again in countercurrent and the suspension stirred until a new particle size distribution occurs due to the shearing during stirring.
• the sedimentation process then takes place again.
• the process of mixing and settling the raffinate can be repeated several times; the process is advantageously carried out more than 2 times, better more than 3 times, particularly advantageously more than 4 times, so that the extraction is particularly advantageously carried out as a multi-stage extraction in countercurrent becomes.
• the water content can be lower to make the de-oiling more efficient, since, for example, a solvent such as ethanol or propanol with less water dissolves more oil can.
• a solvent such as ethanol or propanol with less water dissolves more oil can.
• this procedure also has the advantage that the water content is only high for a short time in the first extraction stage, so that protein denaturation can be minimized.
• Post-treatment and desolventization of the preparation After extraction with organic solvents and water, the preparation can optionally be further treated with aqueous enzyme solutions or by means of fermentation to improve its functional properties, or it can be dried directly. Drying is advantageously carried out at low temperatures below 120° C., better below 100° C., particularly advantageously below 80° C., in order to protect the proteins and to keep the color of the preparation as light as possible.
• a dryer that can be operated in a vacuum and whose pressure is reduced again at the end of the drying process to separate the solvent residues is advantageously used for this purpose.
• the pressure is reduced to values below 500 mbar, better below 200 mbar, particularly advantageously below 100 mbar. This reduction in pressure at the end of drying allows a further reduction in temperature during post-drying and thus further protection of the proteins.
• the dried protein preparations are advantageously ground to adjust the functionality, since preparations ground with different fineness show clear differences in the technofunctional properties, such as, for example, in the solubility.
• the grinding is therefore carried out to d9o particle sizes of less than 500 gm, advantageously less than 250 gm, better less than 150 gm, particularly advantageously less than 100 gm. Description of a use of the preparation:
• a mixture of the preparation according to the invention with protein components from legume proteins from the group pea, lentil, bean, broad bean, peanut or soya is advantageous, particularly advantageously only from the group pea and soya, particularly advantageously only pea.
• a mixture according to the invention should have a protein content of >60% by mass, advantageously >70% by mass, particularly advantageously >80% by mass.
• the ratio of the protein according to the invention to the total mass of the mixture should be greater than 5% by mass and less than 95% by mass, advantageously greater than 10% by mass and less than 90% by mass, particularly advantageously greater than 25% by mass. -% and less than 75% by mass, preferably greater than 40% by mass and less than 60% by mass. This makes it particularly possible to combine the functionality of the legume proteins with the good sensory properties and color of the preparation according to the invention.
• the protein content is defined as the content calculated by determining the nitrogen according to Dumas and multiplying it by a factor of 6.25. In the present patent application, the protein content is given in percent by mass, based on the dry matter (TS), ie the anhydrous sample. Colour :
• the perceivable color is defined using CIE-L*a*b* color measurement.
• the L* axis indicates the brightness, with black having the value 0 and white having the value 100.
• the a* axis describes the green or red component and the b* axis describes the blue or yellow component.
• the protein solubility is determined using the determination method according to Morr et al. Determined 1985, see journal article: Morr C.V., German, B., Kinsella, J.E., Regenstein, J.M., Van Buren, J.P., Kilara, A., Lewis, BA, Mangino, ME, "A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure. Journal of Food Science, Vol. 50 (1985) pp. 1715-1718).
• the protein solubility can be given for a defined pH value, if no pH value is given, the data refer to a pH value of 7.
• the emulsifying capacity is determined by means of a determination method (hereinafter referred to as EC determination method), in which 100 ml of a 1% suspension of the protein preparation with a pH of 7 and corn oil is added until the phase inversion of the oil-in-water emulsion occurs.
• EC determination method a determination method in which 100 ml of a 1% suspension of the protein preparation with a pH of 7 and corn oil is added until the phase inversion of the oil-in-water emulsion occurs.
• the emulsifying capacity is defined as the maximum oil absorption capacity of this suspension, determined via the spontaneous decrease in conductivity during phase inversion (cf. the journal article by Wäsche,
• the fat content is determined by the Soxhlet method using hexane as a solvent. - sucrose:
• sucrose content is determined using a modified measurement in accordance with DIN 10758:1997-05 (including correction 1 from Sep. 2018) using HPLC methods.
• the sugars are extracted from the sample matrix with hot water. After separating interfering substances, the extracts are made up to a defined volume with water, filtered and the filtrates are fed to the HPLC measurement.
• the water binding capacity is determined using the method given in: American Association of Cereal Chemists, "Approved methods of the AACC". 10th ed., AACC. St Paul, MN, 2000b; Methods 56-20. "Hydration capacity of pregelatinized cereal products”.
• the water binding capacity is z. B. specified in ml / g, d. H. milliliters of bound water per gram of preparation, and is determined according to the AACC determination method via the weight of the water-saturated sediment minus the weight of the dry preparation after mixing approx. 2 g protein preparation with approx. 40 ml water for 10 minutes and centrifuging at 1000g for 15 minutes at 20°C.
• the oil-binding capacity can be specified in ml/g, ie milliliters of bound oil per gram of preparation, and is measured according to centrifuge determination methods as the volume of the oil-binding sediment after mixing 1.5 g protein preparation with 15 ml corn oil for 1 minute and centrifuging at 700g for 15 minutes at 20°C.
• the preparation had a pleasant nutty taste and a protein content of 76.4%, a protein solubility of 13.3% at pH 7 and an emulsifying capacity of 160 mL/g. In the L*a*b measurement, an L* value of 91.9 was determined. Tables 2 and 3 below give the composition and functional properties of this preparation. Table 2: Composition of the pumpkin seed protein preparation compared to pumpkin seeds before treatment
• the pumpkin seed preparation from the exemplary embodiment were added to a muffin recipe as a substitute for an egg.
• the functionality was very appealing, the muffins had a fluffy crumb, a brown crust and a very pleasant taste.
• the preparation is particularly suitable for applications such as nut or chocolate cake.

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• 2021
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