JPH0530919A - Treatment for decoloration and deodorization of gluten meal - Google Patents

Abstract

PURPOSE:To decolor and deodorize gluten meal in high efficiency while preventing the dissolution of carbohydrate and protein by treating gluten meal with a mixture of hexane and ethanol. CONSTITUTION:Colorants and odorous components are extracted and removed from gluten meal by treating the meal with a mixture of hexane and ethanol (a hexane solution containing 3-50% hydrated ethanol having an ethanol concentration of 80-95vol.%).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for decolorizing and deodorizing cereal gluten meal such as corn using a hexane / ethanol mixed solvent.

[0002]

2. Description of the Related Art In general, gluten meal is a useful material that is rich in sugars and proteins and widely used for feed and industry, and it is desired that it has little color and odor. In addition, similar requirements are strongly demanded for foods and raw materials thereof. In order to satisfy the demand, as a method for treating a zein-containing gluten meal material, the treatment method described in the specification of Japanese Patent Application No. 3-117863 filed by the same applicant was filed as a prior invention. Uses acetone.

Further, although it is not the treatment of the gluten meal material itself as in the present invention and the prior application, it is disclosed in JP-A-63-185998 as a method for extracting zein from gluten meal using hydrous ethanol. A method for manufacturing zein is well known as a conventional example. In the manufacturing method of zein in this conventional example, 75 to 95 vo
It has been shown that zein is extracted using 1% hydrous ethanol and that the extraction temperature is 50-60 ° C.

[0004]

In the treatment method using acetone according to the above-mentioned prior invention, not only is acetone easily inflammable and has a higher degree of danger than ethanol, but zein is treated from treated gluten meal by a conventional method. Even in the case of extraction, it is necessary to completely remove acetone from gluten meal, which is a problem in that workability is poor.

Further, it has been clarified that, in the method for producing zein in the conventional example, hydrous ethanol has a relatively low concentration, the extraction temperature is high, and the extraction treatment is performed in a short time. Particularly, in the examples of the conventional example, 80 to 90 vol% hydrous ethanol was used, and 60
The extraction process is carried out at a temperature of 1 to 2 hours.

When attempting a satisfactory decolorizing and deodorizing treatment while maintaining the processing conditions as in this conventional example, that is, the relationship between the water-containing ethanol concentration and the processing temperature, the component of gluten meal, that is, zein is also eluted. There is a problem that zein deteriorates during the decolorization and deodorization process.

Therefore, the above-mentioned prior invention has a problem that safety and workability must be solved, and the above-mentioned conventional example has a problem that it cannot be applied to satisfactory decolorization and deodorization. There is.

[0008]

As a concrete means for solving the above-mentioned problems of the conventional example, the present invention is a method for extracting and removing a pigment and odor from gluten meal, which comprises treating with a hexane / ethanol mixed solvent. A method for decolorizing and deodorizing gluten meal, wherein the mixed solvent is 80
Hexane containing 3 to 50% of water-containing ethanol in an amount of ˜95 vol%, and hexane mixed so as to be inversely proportional to the concentration of water-containing ethanol.
The treatment time was 6 to 20 hours at -60 ° C.

[0009]

The present invention uses a hexane / ethanol mixed solvent having a specified mixing ratio, so that even if the concentration of hydrous ethanol used as a solvent is relatively low, the sugars and proteins of gluten meal can be used. It is possible to efficiently perform decolorization and deodorization treatment without eluting components such as.

[0010]

EXAMPLES Next, the processing method of the present invention will be described in more detail with reference to the graphs shown in the drawings by referring to some examples corresponding to the relationship of the mixing ratio of hexane and hydrous ethanol.

The present invention efficiently decolorizes and deodorizes a grain, particularly gluten meal, by using a hexane / ethanol mixed solvent without eluting components such as sugars and proteins of gluten meal. Hexane containing 95% by volume of water-containing ethanol in an amount of 3 to 50% and mixed with hexane so as to be in inverse proportion to the concentration of water-containing ethanol, and using such a mixed solvent,
The extraction treatment temperature is set to a relatively low temperature range of 20 to 60 ° C., and the extraction treatment time is set to a range of 6 to 20 hours, whereby components such as gluten meal sugars and proteins can be left to perform decolorization and deodorization treatment. Of.

The graph of FIG. 1 shows the mixing ratio of the hexane / ethanol mixed solvent, and shows a preferable range in the mixing ratio of the water-containing ethanol concentration and hexane. In this case, the “suitable range” is a range of extraction conditions suitable for selectively extracting and removing color and odor from gluten meal and leaving sugars and proteins in the gluten meal. For example, if the concentration of hydrous ethanol used is 80 vol%, the pigment and odor are easily extracted due to the relatively low concentration, and the gluten meal component is also lost accordingly.
Hexane is mixed in a proportion of 90-97%. When the concentration of hydrous ethanol used was 90 vol%, the concentration became so high that the extraction of dyes and odors was delayed, so that the mixing ratio of hexane was about 65% or more. Further, when the hydrous ethanol concentration used is 95 vol%, the extraction of the dye and odor is further delayed, and the mixing ratio of hexane can be 50% or more. And, the halftone dot portion indicated by reference numeral 1 in the figure is an appropriate blending ratio range in the mixed solvent of hydrous ethanol and hexane.

As is clear from this figure, a mixed solvent of hexane and ethanol is used, and even if the water-containing ethanol mixed in this mixed solvent has a low concentration which easily elutes a dye and odor, By adjusting the mixing ratio, decolorized and deodorized gluten meal can be obtained without losing the components of gluten meal. In particular, it can be understood that the ratio of the hydrous ethanol concentration is inversely proportional to the mixing ratio with hexane.

Example 1 1 g of gluten meal containing 10% of 95 vol% hydrous ethanol
10 ml of hexane containing wt% was added, the extract was removed after extraction at 25 ° C. for 16 hours, and vacuum drying was performed to obtain 0.89 g of decolorized and deodorized gluten meal. The decolorized and deodorized gluten meal had a low odor and was a light color.

Example 2 To 100 g of gluten meal, 700 ml of hexane containing 95% by volume of water-containing ethanol of 10 wt% was added. After extraction at 25 ° C. for 16 hours, the extract was removed and vacuum dried to obtain 83 g of decolorized and deodorized gluten meal. The decolorized and deodorized gluten meal had a low odor and was a light color.

Example 3 3 wt of 80 vol% hydrous ethanol to 1 g of gluten meal
% Of hexane was added, and after extraction at 45 ° C. for 16 hours, the extract was removed and vacuum dried to obtain 0.91 g of decolorized and deodorized gluten meal. The decolorized and deodorized gluten meal had a low odor and was a light color. Further, zein was extracted from 0.91 g of this decolorized and deodorized gluten meal according to a conventional method to obtain 8.7 ml of zein extract. The solid content of this extract is 2.39% and the color tone is Robibond colorimeter 1
Inch cell had a yellow value of 4.

Example 4 50 g of 95 vol% hydrous ethanol in 1 g of gluten meal
10 ml of hexane containing wt% was added, the extract was removed after extraction at 25 ° C. for 16 hours, and vacuum drying was performed to obtain 0.92 g of decolorized and deodorized gluten meal. The decolorized and deodorized gluten meal had a low odor and was a light color. Further, zein was extracted from 0.92 g of the decolorized and deodorized gluten meal according to a conventional method to obtain 8.6 ml of zein extract. The solid content of this extract was 2.47%, and the color tone was 1 inch cell of Robibond colorimeter and the yellow value was 2.

Example 5 To 100 g of gluten meal, 1 liter of hexane containing 10 vol% of water-containing ethanol of 80 vol% was added. After extraction at 25 ° C. for 16 hours, the extract was removed and vacuum dried to obtain 90.2 g of decolorized and deodorized gluten meal. Obtained. The decolorized and deodorized gluten meal had a low odor and was a light color. Further, zein was extracted from 90.2 g of this decolorized and deodorized gluten meal according to a conventional method to obtain 87.8 ml of a zein extract. The solid content of this extract was 1.99%, and the color tone was 1-inch cell of Robibond colorimeter and the yellow value was 3. The value of each of the Lovibond colorimeters described above indicates that the larger the value, the darker the color.

The gluten meal thus obtained can be used as it is as a raw material for producing zein, or can be used as a decolorized and deodorized gluten meal dried by a means such as vacuum drying or blast drying, and can be directly used as an edible or edible raw material. It is possible to broaden the range of applications.

[0020]

As described above, the method for decolorizing and deodorizing gluten meal according to the present invention is a method for extracting and removing pigments and odors from gluten meal, and by treating with hexane / ethanol mixed solvent, gluten It has an excellent effect of preventing elution of sugars and proteins from meals and capable of efficiently decolorizing and deodorizing.

Further, the hexane / ethanol mixed solvent is 80
Hexane containing 3 to 50% of ˜95 vol% hydrated ethanol is a mixture of hexane so as to be in inverse proportion to the concentration of hydrated ethanol. By adjusting the mixing ratio, the elution of sugars and proteins from gluten meal is prevented, so even if the mixing ratio of the solvent is a little rough, it is fairly wide within the extraction treatment temperature of 20 to 60 ° C. Glucene meal can be left in the gluten meal under a wide range of conditions to decolorize and deodorize, and it is excellent in safety unlike acetone.

[Brief description of drawings]

FIG. 1 is a graph showing an appropriate mixing ratio of a hexane / ethanol mixed solvent used in the method for decolorizing and deodorizing gluten meal according to the present invention.

[Explanation of symbols]

1 Appropriate mixing ratio range

Claims (2)

[Claims] 1. A method for decolorizing and deodorizing gluten meal, which is a method for extracting and removing a pigment and odor from gluten meal, which comprises treating with a hexane / ethanol mixed solvent. 2. The decolorization and deodorization of gluten meal according to claim 1, wherein the mixed solvent is hexane containing 80 to 95 vol% hydrous ethanol in an amount of 3 to 50%, and hexane is mixed in inverse proportion to the concentration of hydrous ethanol. Processing method.