HU190806B - Process for producing flour of high protein content and microbiological purity suitable for human consumption from sunflower-seed - Google Patents

Abstract

The invention relates to a process for the preparation of edible proteinaceous flours or powders with microbiologically acceptable standards from oil-containing seeds. The object of the invention is to provide an improved process for the industrial treatment of oil-containing seeds under mild conditions. According to the invention, a solid-liquid extraction of the oil is carried out by means of a mixture consisting of a hydrocarbon solvent and a sanitizing agent which is miscible with this hydrocarbon-based solvent. Preferably, n-hexane is used as the hydrocarbon compound and admixed with this ethanol.

Description

The present invention relates to a process for the production of edible proteinaceous microbiologically acceptable flour from sunflower seeds. Sunflower seeds may be either peeled or unpeeled.

In the manufacture of food ingredients and intermediates, the nutritional value of the raw materials and the hygiene and health rules applicable to the product must be maintained in order to protect the health of the consumer when processing and converting raw materials.

Food quality is determined by a number of factors, such as the composition and quality of the raw materials, the manufacturing technology, the material of the equipment, the hygiene and health of the working environment and the method of preservation of the food product (Nickerson, IT and Sinskey, AJ: Microbiology of Foods and Food Processing, 1972, American Elsevier Publishing Co., New York).

Nowadays, equipment for the production of food products in the final or even intermediate stages of processing involves a disinfection or sterilization operation.

This treatment is very important for proteinaceous products derived from oilseeds, since their initial bacterial contamination is sometimes above the limits set by various legal requirements. In order to meet these requirements, it is necessary in industrial practice to perform a sterilization operation, which, however, is sometimes carried out under such drastic conditions as to alter the structure of the final product or affect its biological properties and nutritional value. (Tateo F., 1977, Detergenza e Sanificazione nell'Industria Alimmentare, AEB Brescia, Italy.)

The present invention relates to the industrial processing of peeled or peeled oilseeds, in particular sunflower seed, into proteinaceous flours having microbiological properties suitable for human consumption.

U.S. Patent No. 3,972,861 discloses that protein is extracted from cotton seeds by drying and crushing the seeds using special machines.

No. 3,966,702. U.S. Pat.

According to U.S. Patent 3,491,764, sunflower seed flour is obtained using a mixture of hexane and acetic acid.

It is an object of the present invention to provide a solvent treatment of sunflower seed proteinaceous flour which, due to its microbiological and other properties, is suitable for human consumption without altering the biological or nutritional value of the product.

It has been found that the extraction of the oil content of the dehusked or unshelled oilseeds by special solvent extraction results in a high-protein protein product which, regardless of the raw material, is microbiologically acceptable and has an appropriate protein content.

According to the invention, the oilseeds are ground and extracted with a solvent mixture of hexane-ethanol.

The use of ethanol is justified by its disinfectant effect, which is based on the destruction of cell walls due to the dehydrating property of alcohol (Verona O., Picéi G .: Microbiologia degli Laimenti, UFET, 1968).

The extraction is carried out with a mixture of a hydrocarbon solvent: hexane and a polar organic solvent: ethanol ranging from 1 to 50% by volume.

Preferably, solid-liquid extraction is performed in several steps, each step operating from half an hour to 4 hours, with a solid to liquid weight: volume ratio of 1: 1 to 1:40 and operating temperature of 20 ° C to 60 ° C. ° C. The resulting solid was then obtained

Dry for 1 to 60 hours.

The procedure is illustrated by the following examples.

Materials

RPE (Erba Pure Reagent) grade ethanol and standard hexane from Carlo Erba (Milano, Italy) were used.

The media used for microbiological assays were DIFCO Plate Count Agaar, Mycological Greyhound, EE Mossel Broth, Tryptic Soy Broth, Violet Red Bile, Bacto Brilliant Green Bile Broth, McConkey Agar and Merck Selective Agar. .

Analytical methods

Chemical components such as moisture, lipids, ash, proteins, and crude fiber were determined according to A. O. A. C. (Association Official Analytical Chemists, 11th Edition, 1970).

Phenols were determined by gas chromatography using direct silylation.

Soluble sugars are described by Dubois M. et al., Anal. Chem., Vol. 28, No. 3, page 350 (1956)].

Microbiological assays were performed by Mossel D.A.

A., Brechet J., Lambion R. ("La prevention des infections et des toxin infections alimentaires", CEPIA ed., Bruxelles, 1962).

Example 1

This example describes the preparation of an oil-free, microbiologically acceptable flour from dehusked sunflower seeds by extraction with 1-5 volumes of ethanol containing normal hexane at an extraction ratio of 1: 20 by weight at 22 ° C. The drying time was 48 hours at room temperature.

. 190,806

Table 1

Chemical composition of peeled sunflower seeds as a percentage of dry matter

Moisture 6.0 lipids 60.0 Protein (N * 6.25) 22.0 Ash 2.9 crude fiber 3.5. Soluble sugars 4.4 phenols 1.5 Nitrogen free extract 5.7 (from the difference)

The peeled sunflower seeds having the chemical composition detailed in Table 1 were chopped and stirred at 22 ° C at room temperature, 1: 20 solids to liquid in two weight increments, each for 1 hour, first with normal hexane and second with various ethanol concentrations. de-oiled with hexane.

The microbiological characteristics of the material obtained with hexane at various concentrations of ethanol are summarized in Table 2. The results show different behavior of microorganisms against the same disinfectant. The latter is very effective against vegetative bacterial strains, yeasts and molds, while the spore-forming strains are highly resistant. The flour was dried at ambient temperature for 48 hours before analysis.

Example 2

The following describes the preparation of an oil-free, microbiologically acceptable flour from dehusked sunflower seeds by extraction with 5% v / v ethanolic hexane at an extraction ratio of 20 (solid: liquid) at 22 ° C.

The flour is 12 or more. It was dried for 48 hours at ambient temperature.

Peeled, known to be infected, and

After cutting, sunflower seeds of the composition of Table 1 were de-oiled with 5% (v / v) standard hexane-ethanol after two 1-hour intermittent contact extraction steps in normal hexane. The temperature was 22 'C and the extraction ratio (solid: liquid) was 1:20. The flour was dried at ambient temperature for 12 to 48 hours.

The data in Table 3 show that the antiseptic effect of normal hexane containing 5% ethanol is significant even after 30 minutes of contact time. Drying the flour at ambient temperature has no effect on the degree of bacterial contamination of the product extracted at different contact times.

Example 3

This example relates to the preparation of a de-oiled microbiologically acceptable flour from dehusked sunflower seeds by extraction with 5% v / v ethanolic hexane at a 1: 5 (solid-liquid) extraction ratio at 22 ° C.

The chemical composition was given in Table 1. Oil extraction was performed in two extraction steps at a 1: 20 (solid-liquid) extraction ratio with normal hexane, and in a third extraction step with 5% ethanol-standard hexane at a 1: 5 (solid-liquid) extraction ratio. was different and the temperature was 22 'C. The flour thus obtained was dried at ambient temperature under suction for 48 hours. The flour thus obtained was dried at ambient temperature under suction for 48 hours. The data in Table 4 also show the disinfectant effect of the ethanol-hexane mixture at an extraction ratio of less than 1:20. This disinfectant effect is slightly less than that mentioned in Example 2 (Table 3).

Example 4

The example relates to the preparation of an oil-free, microbiologically acceptable, decorticated sunflower seed flour. By extraction with 3% v / v ethanol in normal hexane, 1: 20 (solid-liquid) extraction at 22 'C.

The chemical composition of the sunflower seeds in the husk is given in Table 1 above.

The oil content of the shelled seeds was extracted in two steps with a 1: 20 (solid-liquid) extraction ratio with normal hexane, followed by a third step with 2 or 3% ethanol in normal hexane at an extraction ratio of 22:22. . The flour thus obtained is dried at ambient temperature for 48 hours.

The data listed in Table 5 show that ethanol-normal hexane mixtures show a more significant disinfection effect at 3% ethanol contact time for 3 hours.

Example 5

This example relates to the preparation of an oil-free, microbiologically acceptable, flaked sunflower seed meal by extraction with 3% v / v ethanolic hexane at an extraction ratio of 1: 20 (solid-liquid) for 1, 2 and 3 hours at 60 ° C.

The chemical composition of the shelled sunflower seeds is given in Table 1 above. Extraction of the peeled kernel oil in two extraction steps with a 1: 20 (solid-liquid) extraction ratio with normal hexane, followed by a third step with 3 volumes of ethanol containing 1: 20 (si-31).

190,806 l / d) at an extraction rate of 60 ° C; 3 hours contact time. The resulting flour was dried at room temperature for 48 hours. From the data in Table 6, it can be seen that the extraction temperature of 60 ° C does not improve the disinfectant effect of the ethanol-normal hexane mixture.

Table 2

Effect of Ethanol Concentration of Ethanol-Normal Hexane Mixtures on Bacterial Contamination of De-oiled Sunflower Seed Flour De-oiling

Microbiological test results cut into pieces core n. hexane With hexane containing 1% ethanol With hexane containing 3% ethanol With 4% ethanol in hexane 5% ethanol in hexane Number of bacteria / g 7-10 ⁵ 6-10® 7- 10 ' 3-10 " 5 · 10 ⁵ 2 · 10 ' Number of spore generators / g 10 ^sec 6 - 10 ' 8-10 * 2 · 10 ' 5-10 ' 10 ' Yeast / g 8-10 ³ 5 · 10 ³ <10 ² <10 <10 <10 ² Number of molds / g 6-10 * 2- 10 ' 6 · 10 ³ 2 - 10 ² 3 · 10 ² 2 · 10 ² Enterobacteriaceae / 1 g + + + - - - / 0.1 g + + + - - - / 0.01 g + + - - - - Escherichia coli / 1 g - - - - - - / 0.1 g - - - - - / 0.01 g - - - - - -

Table 3

Effect of 5% ethanol-containing normal hexane on bacterial contamination of de-oiled sunflower seed meal at different contact times

Containing 5% ethanol n. Hexane-defatted flour

Microbiological test results cut up store core n. hexane olajmen- tesített flour 48 hours drying time contact- time 3 hours (A sample) contact- time 1 hour contact- time 45 minutes contact- time 30 minutes The sample was dried for 12 hours. OTING The sample was dried for 48 hours. OTING Number of bacteria / g 7 · 10 ' 6 · 10® 2-10 ' 2 - 10 ' 3 · 10® 10 ® 5 · 10 ' 7- 10 ' Number of spore generators / g 10 ' 6 · 10 ' 10 ' 10 ® 3 · 10® 10 ® 3 10 ' 3 · 10 ' Yeast / g Number of molds / g 8- 10 ³ 5 - 10 ³ <10 ² <10 ² <10 ² <10 ² 2-10 10 6 · 10 ⁴ 2- 10 ' 2 10 ² 2- 10 ³ 4 · 10 ³ 5 · 10 ³ 10 ² 10 ² Enterobacteriaceae / 1 g + + - - - - - - / 0.1 g + + - - - - - - / 0.01 g + + - - - - - - Escherichia coli / 1 g - - - - - - - - / 0.1 g - - - - - - - / 0.01 g - - - - - - - -

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Table 4

Effect of 5% EtOH on Hexane on Bacterial Infection of De-oiled Sunflower Seed Flour with Extract Ratio I: 5 (Solids-to-Liquid) and Various Contact Times

Microbiological test results Cut the core oiling n. hexane Containing 5% ethanol n. with hexane extr. ratio 1: 5 contact time 1 hour Containing 5% ethanol n. with hexane extr. ratio 1: 5 contact time 2 hours Containing 5% ethanol n. with hexane extr. ratio 1: 5 contact time 3 hours Number of bacteria / g 7 · 10 ⁵ 6 · 10 ⁶ 3 10 ⁴ 4-10 ⁴ 5 · 10 ⁴ Number of spore generators / g 10 ^sec 6- 10 ⁵ 3 · 10 ⁴ 4 · 10 ⁴ 4 · 10 ⁴ Yeast / g 8 · 10 ³ 5 · 10 ³ <10 <10 <10 Number of molds / g 6 · 10 ⁴ 2 · 10 ⁵ 3 · 10 ³ 10 ³ 3 · 10 ³ Enterobacteriaceae / 1 g + 4- + 4- _ / 0.1 s / 4- + + - - + + _ _ _ 0.01 g Escherichia coli / 1 g - - - / 0.1 g - - - - - / 0.01 g - - - - -

Table 5. Effect of 3% v / v ethanolic hexane on bacterial contamination of deoiled sunflower seed meal at different contact times

Microbiological test results Cut the core oiling n. hexane Containing 2% v / v ethanol. hexane Containing 3% v / v ethanol. hexane con- takt- time 1 hour con- takt- time 2 o'clock con- takt- time 3 hours con- takt- time 6 hours con- takt- time 30 minutes con- takt- time 1 hour con- takt- time 3 hours Number of bacteria / g 7 · 10 ⁵ 6 · 10 ⁶ 7 · 10 ⁵ 10 ⁶ 7 · 10 ⁵ 6 · 10 ⁵ 7 · 10 ⁵ 4 · 10 ⁵ 3 · 10 ⁵ Number of spore generators / g 10 ^sec 6- 10 ⁵ 2 · 10 ⁵ ! 0 ⁵ 2 · 10 ⁵ 2 · 10 ⁵ 5 10 ⁵ 4 · 10 ⁵ 2 · 10 ⁵ Yeast / g 8 · 10 ³ 5 · 10 ³ 10 ² : o ² 10 ² 10 ² <10 ² <10 ² <10 Number of molds / g 6 · 10 ⁴ 2 10 ⁵ 3 10 ⁴ 3 10 ³ 2 · 10 ³ 2 · 10 ³ 5 · 10 ⁴ 3 · 10 ³ 2 10 ² Enterobacteriaceae / 1 g 4- + 4- + 4- 4- 4- 4- - / 0.1 g 4- + + 4- Ί- 4- 4- - - / 0.01 g 4- + + 4- - - - - - Escherichia coli / 1 g - - - - - - - - - / 0.1 g - - - - - - - - - / 0.01 g - - - - -

190,806

Table 6 Effect of Volume Hexane on Ethanol Containing Bacterial Infection of De-oiled Sunflower Seed Flour at Various Contact Times at 60 ° C

Microbiological test results loading cuts core oiling n. hexane Containing 3% v / v ethanol. hexane 1 hour contact time 1 hour 1 hour Number of bacteria / g 7 · 10 ⁵ 6 · 10 « 5 · 10 ⁴ 7 · 10 ⁴ 4 · 10 ⁴ Number of spore agents / g 10 ⁵ 6 · 10 ' 5 · 10 ⁴ 7 · 10 ⁴ 3 · 10 ⁴ Yeast / g 8 · 10 ³ 5 · 10 ³ <10 <10 <10 Number of molds / g 6 · 10 ⁴ 2 - 10 ⁵ 2- 10 ³ 4 · 10 ² 2 · 10 ² Enterobacteriaceae / 1 g + + + + - / 0.1 g + + - - - / 0.01 g + + - - - Escherichia coli / 1 g - - - - - / 0.1 g - - - - - / 0.01 g - - - - -

Claims

Claims (4)

Claims CLAIMS 1. A process for the production of microbiologically pure, high protein protein flours from shelled or unshelled sunflower seeds for human consumption, characterized in that the oil seeds are ground and extracted with a mixture of hexane-ethanol. 2. The process of claim 1, wherein the process is as a solvent mixture A mixture of ethanol and hexane containing up to 50% (v / v) ethanol was used. 3. The process according to claim 1 or 2, wherein the extraction is carried out at a temperature of from 20 ° C to 60 ° C. The process of claim 3, wherein the extraction is carried out at a solid to liquid extraction ratio of 1: 1 to 1:40.