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
  • 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
  • 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
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0056—Spread compositions
• • 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
• • 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
• • 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
  • 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
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • 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
  • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
  • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
• • 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
  • 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
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Definitions

• the invention relates to a sensory-appealing protein preparation for food, pet food and animal feed made from almond seeds and to a method for obtaining such an almond seed protein preparation.
• Press cakes with an oil content of less than 15% by mass are then produced at high temperatures of over 100°C. %, often less than 10% by mass. These can be ground into a powder and added to food and animal feed. Due to the treatment at high temperatures, the technofunctional properties such as the solubility of the protein are severely impaired. Due to the content of unsaturated fatty acids, the oily press cake also tends to oxidize the residual fat, which can quickly impair the sensory properties during storage. Compared to isolates from soya (protein content >90%) or peas (protein content >80%), such almond preparations also only have a protein concentration of between 40 and 45% by mass, which means that they can be used in many food applications in which protein enrichment is desired , difficult or impossible .
• almond preparations are known whose fat content is reduced to values below 2% by mass after pressing using supercritical CO 2 , which improves storage stability but also causes very high costs.
• the CO 2 extraction takes place at high pressure of several 100 bar in very expensive reactors, the production and operation of which are associated with high CO 2 emissions. Since the process also requires a lot of energy and significant amounts of CO2 are released from the de-oiled flour after the expansion, protein flours that are extracted using supercritical CO2 do not have any clear ecological advantages compared to animal proteins and sometimes even cause higher costs for the provision.
• the color of these preparations is still brown, which is also not conducive to acceptance in food applications. So far there are no light-colored preparations made from almond seeds with an increased protein content well above 50% by mass, good oxidation stability and at the same time appealing sensory properties.
• the object of the present invention was to provide a neutral-tasting, light-colored and high-quality protein preparation from almond seeds and a simple and 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 foods even when used in small amounts.
• the raw material used for the production of the protein preparation according to the invention is almond seeds which have been cleaned and preferably freed from at least part of the seed skin, the proportion of seed skin in dry substance, based on the seed skin contained in native seeds, being less than or equal to 100% by mass, advantageously less 75% by mass, better less than 50% by mass, particularly preferably less than 10% by mass, which has a positive effect on the brightness of the preparation produced therewith.
• the preparation according to the invention can advantageously be obtained using the method according to the invention and is characterized by the following properties (the methods of determination are listed at the end of the description, fat and oil are used interchangeably below): •
• 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, in each case based on the dry matter or dry substance (TS) of the preparation.
• the protein content is greater than 50% by mass, advantageously greater than 55% by mass, better greater than 60% by mass, particularly advantageously greater than 65% by mass (factor 6.25 and based on TS).
• the preparation contains a proportion of water-soluble carbohydrates such as mono-, di- and oligosaccharides. 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 8% by mass, advantageously less than 4% by mass, better less than 2.5% by mass, even better less than 1% by mass, particularly advantageously less than 0.5% by mass ( related to TS).
• the preparation is light in color.
• the L* value after grinding to an average particle size d90 (d90: proportion of 90% of the mass of all particles smaller than the specified value) below 250 gm is greater than 70, advantageously greater than 80, preferably greater than 90, particularly advantageously greater than 94.
• the particle size of the preparation advantageously has a d90 value of less than 500 gm, better less than 250 gm, advantageously less than 150 gm, particularly advantageously less
• the preparation has good to very good technofunctional properties, the water binding is in particular greater than 1 mL/g, advantageously greater than 2 mL/g, particularly advantageously greater than 3 mL/g, the oil binding is in particular greater than 1 mL/g, advantageously greater 2 mL/g particularly advantageously greater than 2.5 mL/g.
• the preparation has an emulsifying capacity of more than 150 mL/g, advantageously more than 250 mL/g, better more than 400 mL/g, particularly advantageously more than 500 mL/g.
• the preparation has at pH 7, in particular a protein solubility greater than 10%, better greater than 20%, better greater than 30%, advantageously greater than 40%, advantageously greater than 50%, particularly advantageously greater than 60%.
• the preparations according to the invention are extremely suitable as an ingredient for fermented dairy alternatives with a pH of 4.5 (e.g.
• the preparation has good gel-forming properties.
• the minimum gel-forming concentration of the preparation is preferably ⁇ 12% by mass, advantageously ⁇ 10% by mass, better still ⁇ 8% by mass, particularly advantageously 6% by mass.
• the preparation optionally contains proportions of alcohol, in particular ethanol, greater than 0.001% by mass, better >0.01% by mass, advantageously >0.1% by mass, particularly advantageously >0.5% by mass, but in each case less than 1% by mass. This shows that even with a content of 0.5% by mass, the functional properties of the preparation are at a very high level.
• the preparation contains proportions of hexane greater than 0.0005% by mass, better than >0.001% by mass. but in each case less than 0.005% by mass. Preparations with such hexane levels exhibit better functional properties compared to lower hexane level preparations.
• preparations with proportions of organic solvents still show very good properties, such as very good ones, with the specified contents of solvents with regard to technical functionality Texturability in the extruder with the formation of solid gel structures.
• the inventors were able to show that preparations extracted with ethanol, despite the mild processing conditions and the good techno-functional properties, have a very low bacterial load, advantageously less than 1000 colony-forming units (cfu) per gram of preparation, advantageously less than 100 cfu, particularly advantageously less than 10 cfu per grams.
• the preparation has additional properties that can be of great use in different food applications.
• the content of the water-soluble carbohydrates originally contained in the seeds can be reduced with the help of suitable processes, so that the ratio of proteins to soluble carbohydrate content in the protein preparation is significantly higher than in almond seeds before processing.
• the ratio of the two key figures can be up to 500% higher than with native almond seeds. 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 can be undesirable, especially with very light-colored foods such as milk or yoghurt alternatives, poultry or fish alternatives or delicatessen products.
• the carbohydrate-reduced almond 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.
• protein contents of more than 60% by mass are achieved in the preparation according to the invention—after advantageous implementation of the method according to the invention.
• the method according to the invention has several sub-steps, with almond seeds freed from the stone shell and cleaned, which contain a proportion of seed skins between 0 and 100% of the seed skins originally adhering to the seeds, being provided and then processed.
• These almond seeds are - optionally after pre-crushing or hydrothermal conditioning - mechanically de-oiled, preferably with a continuous or quasi-continuous press, such as a screw press, an extruder or a hydraulic press, and freed from oil.
• a continuous or quasi-continuous press such as a screw press, an extruder or a hydraulic press
• Solvent extraction is largely freed from oil and possibly partially from water-soluble carbohydrates, in particular from sucrose.
• the solvent is then separated from the preparation.
• the preparation is preferably ground to a defined particle size distribution.
• the process can be advantageously accompanied by sieving and classifying processes. The process is described in detail below:
• cleaned almond seeds are provided or almond seeds are freed from impurities 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 almonds are provided with a correspondingly low proportion of impurities.
• the almonds are at least partially freed from the seed coat.
• Abrasive methods can be used for this, with at least part of the surface of the almonds being freed from the seed shells by means of rubbing, shearing or grinding.
• the resulting shells with adhering portions of cotyledons are fed to a separate oil extraction, the almonds partially or completely freed from seed coats are fed to further processing according to the invention.
• separation under moist or wet conditions advantageously at elevated temperatures, can be used.
• the almond seeds are either steamed, heated or boiled before the hard stone shells are separated and the skin is rubbed off mechanically after the hard stone shells have been separated.
• the already peeled almond seeds are soaked in water or steam, heated and then freed from the seed shells.
• the method according to the invention is advantageously carried out using almonds which have been partially, largely or completely freed from Testa as raw material. It is also possible to carry out the procedure with almond seeds containing the whole husk and only to a later (e.g. after de-oiling) to separate parts of the seed coat, e.g. through sieves.
• the seeds before the mechanical partial deoiling, are conditioned by adjusting the temperature and moisture content of the seeds and, if necessary, after crushing the kernels.
• 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 kernels Prior to the mechanical partial deoiling, are also advantageously coarsely comminuted to an edge length of 0.5-7 mm, advantageously between 0.5 and 5 mm, particularly advantageously between 0.5 and 2 mm.
• Rough crushing e.g. in an impact or cutting mill, can cause relevant parts of the seed coat to flake off, which can be separated from the kernels by sifting or other separation methods.
• the oil yield is higher when the almond seeds are pre-crushed. It is also advantageous to heat the seeds to a temperature of more than 40 °C, advantageously more than 50 °C, preferably more than 60 °C, particularly advantageously more than 70 °C but less than 100, before or after the comminution and before the mechanical partial deoiling °C, particularly advantageously less than 80 °C. After this type of conditioning, the almond seeds can be processed particularly well in a continuous press. According to the invention, the mechanical partial deoiling can be carried out both with almond seeds which still contain all of their seed skins or with almond seeds in which the seed skins have been partially or completely separated by a suitable pretreatment.
• a mechanical separation of the oil takes place with the optionally preconditioned almond seeds, advantageously with 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.
• Almond seeds have an oil content of up to 60% and cannot be easily mechanically de-oiled due to the lack of structure-giving components for drainage.
• attempts will therefore be made to achieve a residual oil content of less than 20% by mass in the press cake after mechanical partial deoiling. It may therefore be necessary to press the press cake again or to further de-oil it using a device for mechanical partial de-oiling, in particular a press. This can be done during pressing 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 pressing or mechanical partial de-oiling of the press cake can also be carried out several times in order to achieve the desired residual oil content. By repeatedly pressing press cakes or multiple mechanical partial de-oiling, the desired low residual oil content can be achieved at the end without setting temperatures that are too high have to.
• the mechanical partial deoiling is carried out according to the invention at moderate temperatures.
• the almonds are advantageously 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 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.
• the press cake or partially de-oiled almond seeds can be conditioned again before extraction. It turns out that lowering the moisture in the press cake or partially de-oiled almond seeds to a residual moisture content of less than 8% by mass, advantageously less than 5% by mass, 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 particle size and shape of the press cake or partially de-oiled almond seeds before or during extraction.
• press cakes from almond seeds tend to form very solid and sometimes hard discs, flakes or press cake structures, making it difficult or impossible for organic solvents to penetrate.
• crushing the press cake or the partially de-oiled almond seeds to particle sizes with a d90 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 extraction.
• This acceleration leads to an improvement in the functional properties in the preparations, since the dwell time in the dryer before extraction and the contact time between solvent and proteins can be reduced.
• the proportion of fines with a particle size of less than 100 ⁇ m 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 material emerging 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. Particle size distributions with a defined Size range 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.
• Crushing in a suspension has proven to be particularly advantageous.
• Fast-flowing liquids can also be used as a pressure jet or suspensions containing solids to crush the press cake particles.
• conveyor units, agitators or mixers which lead to shearing of the press cake, can be used to break up the particles and always create a new surface for the solvent to penetrate.
• aggregates that are already used in the process for conveying the extraction agent 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 aggregates or agitators that introduce high shear forces into the suspension of press cake and solvent.
• By means of a suitable residence time in these units or by circulation it is possible to set the comminution in the devices mentioned in such a way that the particle size distribution according to the invention is obtained.
• Mixtures of alcohols with water are preferably used as the solvent for the separation of oil and sucrose from the press cake or partially de-oiled almond seeds.
• 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 mass fraction of solvent based on the mass fraction of press cake or partially de-oiled almond seeds should be greater than 1.5, advantageously greater than 3, preferably greater than 5, even better greater than 7. particularly advantageously greater than 10 can be selected. In this way, an extensive reduction of the oil to less than 2% by mass can be achieved.
• a proportion of water is present in addition to the organic solvent during the extraction. This can be achieved by adding water or using an organic solvent with a defined water content or by adding water via a wet presscake.
• 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, particularly advantageously greater than 8% by mass, better greater than 9% by mass, even better greater than 10% by mass %.
• alcohol in particular ethanol
• 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 protein preparation with technofunctional properties obtained that has a particularly light color and a very high protein content of more than 60% by mass.
• the water content in the extraction process can be adjusted by providing aqueous solvent, by adding press cake or partially de-oiled almond seeds with a residual moisture content, or by adding water directly before or during the solvent extraction. Combinations of the measures mentioned can also be selected.
• 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 used.
• the good solubility for oil is retained, even if water contents, based on the solvent, of, for example, greater than 20% or up to 30% by mass, preferably ⁇ 30% by mass, are used.
• the water content according to the invention is therefore limited to a maximum of 14% by mass only in amphiphilic solvents such as alcohol; this limitation does not occur in the case of a lipophilic solvent.
• the temperature of the solvent or the mixture of solvents during the extraction will therefore be between 30°C and 75°C, advantageously between 45°C and 65°C, particularly advantageously between 50°C and 65°C. In this temperature range, the selected mixtures of water and organic solvent are able to separate both oil and sucrose from the almonds without at the same time denaturing the almonds too extensively to effect proteins.
• the duration of the contact between the organic solvent and the press cake or the protein preparation at temperatures above 45° C. is between 30 minutes and 12 hours in the method according to the invention, advantageously between 1 hour and 5 hours, particularly advantageously between 1 and 2 hours.
• the temperature ranges mentioned above should also be selected if, for example, non-polar solvents such as hexane are used, in order to largely avoid thermal damage to the proteins.
• 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 almond press cakes during this process and can be carried out with the solvent, filtration devices must be provided to prevent pumps and pipes from clogging or product losses. 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 significantly fewer fine particles are released during extraction. As a result, the effort involved in filtration can be significantly reduced.
• immersion extraction preferably in a mixing-settling process, has particular advantages.
• a multi-stage immersion extraction is particularly advantageous.
• the press cakes or the conditioned press cakes are completely immersed in the solvent so that virtually no gas comes into contact with the particles.
• an immersion extractor is thus able to crush the particles simultaneously with the extraction, as described above, by mixing them vigorously with a stirrer. This also makes it possible to carry out a gradual comminution of the press cakes in a targeted manner into different particle sizes in several extraction containers arranged one behind the other.
• the solvent and the coarse particulate raffinate can be easily separated mechanically, advantageously by sedimentation or by centrifugation, e.g. in decanters.
• the oil-containing miscella in the supernatant can then be distilled and the recovered solvent can be used again for the extraction of press cake particles that have already been extracted once or several times and have a smaller particle size distribution than in the previous extraction.
• 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. This gives a countercurrent extraction with stirred tanks that contain different large particle size distributions.
• a particular advantage of using sedimentation results from the possibility of setting the sedimentation time for setting the solid-liquid separation shafts.
• sedimentation takes place in the earth's gravity field up to a defined volume ratio of raffinate and supernatant. It makes sense here to separate the supernatant from the raffinate, for example from above by pumping, siphoning or suction, if the volume fraction of the supernatant is 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 carried out in several stages, particularly advantageously in countercurrent.
• a higher water content can be used in order to specifically separate water-soluble components; Solvents such as ethanol or isopropanol with a lower water content can dissolve more oil.
• 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.
• This change in the water content is advantageously supported by the fact that after the second and/or third extraction part of the supernatant is not used for the next extraction but is treated with the miscella.
• a lipophilic solvent such as hexane or a less polar solvent such as ethanol with a water content of less than 5% by mass for the first extraction steps and, after partial removal of the solvent or complete desolventization of the raffinate, a hydrophilic solvent or one with more water to use mixed solvent. This can further reduce the stress on proteins from the presence of water.
• the preparation can optionally be further treated with aqueous enzyme solutions or by means of fermentation or dried directly to improve the functional properties. Drying is advantageously carried out at low temperatures in the material 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 is advantageously used for this which has a jacket temperature above 100 °C, preferably above 120 °C, but which is operated in a vacuum and whose pressure is reduced again at the end of the drying process to remove the solvent residues.
• 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 lowers the boiling point of the solvent and the jacket temperature can be reduced. Such a reduction in the temperature of the jacket during post-drying results in further protection of the proteins.
• the dried protein preparations are advantageously ground to adjust the functionality, because 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 d90 particle sizes less than 500 mpi, advantageously less than 250 mpi, better less than 150 mpi, particularly advantageously less than 100 mpi.
• the miscella loaded with oil and water is advantageously separated by distillation and optionally concentrated by rectification. It turns out that the sugars and some secondary plant substances remain in the water phase, which can be separated from the oil phase mechanically, e.g. centrifugally or in the gravitational field.
• the method according to the invention results in further advantages for the safety of the almond preparation. Since sweet almonds (almonds with a very low proportion of cyanogenic glycosides) can always contain proportions of bitter almonds (with a high content of cyanogenic glycosides), the extractive process with amphiphilic or hydrophilic solvents enables partial separation of the cyanogenic glycosides contained, so that from the resulting protein preparation - unlike pure press cake - poses no danger to humans.
• 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 of the proteins mentioned and the almond preparation 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 and to compensate for deficits in individual amino acids of the individual proteins in the mixture.
• 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 substance (TS), ie the anhydrous sample.
• TS dry substance
• 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 in 1985, see the journal article: Morr CV German B Kinsella JE Regenstein JM
• 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 or oil content is determined by the Soxhlet method using hexane as a solvent.
• HCN hydrocyanic acid
• sucrose content is determined by modified measurement determined according to 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 as 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 calculated according to the AACC
• the oil-binding capacity can be specified in ml/g, i.e. 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 minimum gelling concentration determines the concentration below which a protein preparation can form a thermally induced gel.
• the preparation is placed in test tubes in different concentrations in water and evenly suspended. The suspension is then heated to 85°C for 30 minutes and cooled again to 20°C. The test tube is inverted, leaving free water can flow off. The lowest concentration at which no more water flows off is referred to as the minimum gel concentration.
• the comminuted presscake was extracted 5 times with 3500 mL solvent (ethanol-water mixture with 7% by mass water content) each time. For this purpose, 3500 ml were added to the 800 g presscake in the first stage, the mixture was stirred at 58° C. for 5 minutes and the stirrer was then switched off.
• the preparation had a pleasant nutty taste and a protein content of 69% based on TS, a protein solubility of 68% at pH 7 and an emulsifying capacity of 535 mL/g.
• An L* value of 95 was determined in the L*a*b measurement.
• a content of cyanogenic glycosides, measured as hydrocyanic acid, was not detectable. Further properties of the preparation obtained can be found in the tables below. Table 1: L*a*b* color values of the preparation and an aqueous suspension
• Table 2 Composition of the raw materials and preparations
• Table 3 Functional properties of the preparations

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• 2022
  • 2022-03-11 CN CN202280033975.7A patent/CN117412677A/zh active Pending
  • 2022-03-11 WO PCT/EP2022/056358 patent/WO2022238031A1/de active Application Filing
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