GB1241078A - Oilseed flour and meal preparation - Google Patents

Abstract

1,241,078. Treating oilseed to produce food products. CANADIAN PATENTS & DEVELOPMENT Ltd. 27 Nov., 1969 [29 Nov., 1968], No. 58166/69. Heading A2Q. Thioglucoside-containing oilseeds, particularly rapeseeds, mustard seeds and crambe seeds, are treated to render them suitable as a food by subjecting them to a myrosinase-inactivating temperature in the presence of water, thereby also loosening the seed coat, subjecting the water-treated seeds to a shearing action so as to expose the seed meat, removing thioglucoside by extraction with water from at least the exposed seed meat, drying the water extracted material, comminuting the dried material and separating it into a proteinrich fraction and a protein-poor fraction. The myrosinase-inactivation is preferably effected by soaking the oil seed in water at at least 185 degrees F for 0.5 to 5 minutes, after which the seeds are cooled by water spraying while being subjected to shearing action by a vertical plate grinder, to produce an exposed seed meat substantially free of occlusion by the seed coat. All of the sheared seed material is then subjected to water extraction at an elevated temperature not above 80 degrees C to remove the thioglucoside, the extraction being repeated from two or four times at a seed to water ratio of between 1 : 1 and 1 : 15 using concurrent or countercurrent extraction techniques. The water-extracted mixture is then air-dried, preferably in a hot air drier, to a moisture content of less than 5 per cent., after which the dried material is flaked. Oil is recovered from the flakes by solvent extraction prior to separating by air classification into seed meat and seed coat components providing the protein-rich and protein-poor fractions, respectively. the protein-rich fraction is preferably screened to a predetermined particle size, the coarser residue being combined with the protein-poor fraction. In the particular example, there is produced from rapeseed seed meat and seed coat fractions which, by further processing, yield, respectively, a white, non-toxic defatted rapeseed flour, free of thioglucosides and suitable for use as a food, having a protein content of between 56 and 62 per cent, and a rapeseed coat meal, free of thioglucosides and suitable as an animal feed, having a protein content of between 25 and 35 per cent. The recovered oil is said to be free of sulphur compounds and nickel hydrogenation catalyst poisons.