RU2163922C1 - Method of extracting oil and obtaining protein product from low oily plant raw material, preferably wheat germs - Google Patents

Abstract

FIELD: fat-and-oil industry. SUBSTANCE: method involves squeezing low oily plant raw material, preferably wheat germs, in extracting chamber while grinding, heating and mixing raw material; providing circulation and oscillation of raw material in extraction chamber at temperature not exceeding 80 C; prior to squeezing raw material, drying it in fluidized bed or vibrating layer until moisture content reaches 6-8% at temperature not exceeding 80 C. When temperature in extraction chamber reaches processing temperature value during squeezing process, raw material is subjected to plasticizing by adding oil produced from processed raw material or oil having biological composition approximating that of produced oil. EFFECT: increased efficiency, improved yield and high quality of product. 2 cl, 2 tbl

Description

 The invention relates to the oil and fat industry, and in particular to methods for producing oil and protein product from low-oil vegetable raw materials, mainly from wheat germ.

Known methods for extracting oil from the germ of cereals 1976, C 11 B 1/00, US Pat. RF N 2074239 and N 2092529, 1997, C 11 B 1/10) and methods for producing oil from wheat germ (US Pat. RF N 1819288 and N 1833410, 1993, C 11 B 1/10), including grinding of raw materials hydrolysis by various enzymes, solvent extraction and removal of extractants. However, in some of the described methods use heat treatment in the range of 88 - 100 ^o C.

A common drawback of all these methods is, firstly, obtaining oil by extraction with solvents, which significantly increases the cost of production, makes the process time-consuming, multi-stage, and also does not allow to obtain an environmentally friendly product that can have an unpredictable effect on the living organism consuming it with the presence of residual solvents in it, as well as possible mutations of the vitamin, fat and protein components. Secondly, an increase in temperature above 80 ^o C at any stage of processing leads to a noticeable denaturation of the protein component, and also a change in the composition of fatty acids is observed, it is especially sharp if mechanical action on the feedstock was performed before pressing. At temperatures above 100 ^o C there is a splitting of vitamins, which makes the biologically active product obtained from low-oil raw materials completely unsuitable. Thirdly, all these methods include preliminary processing of raw materials on rollers or crushers, associated with grinding and deformation, which as a result leads to an increase in the acidity of the resulting oil and the accumulation of peroxide compounds in it, which reduce its quality.

The most acceptable from the point of view of the described disadvantages are the methods of producing oil by pressing, known for producing oil from high-oil crops, for example, methods for producing oil from pumpkin seeds (US Pat. RF N 2018514, 1995, N 2064485, 1996, N 2078129, 1997 d., C 11 B 1/10), including grinding, moistening or drying to a moisture content of 10 - 12% and pressing. In the process use temperatures not exceeding 70 ^o C.

 The disadvantages of this method are undesirable preliminary grinding of raw materials, and mainly with this method of processing low oil crops, the oil yield is very small, which casts doubt on the feasibility of organizing such production.

 The closest to the claimed is a method of extracting oil from oily raw materials according to ed. St. N 1558964, 1993, C 11 B 1/06, by squeezing it in a grain chamber, where vibrations in the direction perpendicular to the direction of its movement are reported with raw grinding, heating and stirring, and they are circulated by movement in the chamber per unit time, the amount of material is 4 to 7 times greater than the amount of discharged oil in the cake.

 The disadvantage of this method is the low oil yield when using low oil raw materials.

 The objective of the present invention is to increase the yield of oil and obtain a high-quality protein product from low-oil plant materials.

The problem is solved in that in the method of extracting oil and obtaining a protein product from low-oil plant materials, mainly from wheat germ, including the extraction of raw materials in a grain chamber with simultaneous grinding, heating and mixing, the raw material is informed by vibrations in the direction perpendicular to the direction of its movement, and ensure its circulation by moving in the chamber per unit time an amount of material in excess of the amount of discharged oil and oilcake, according to the invention, the feedstock two times dried to a moisture content of 6-8% in a fluidized bed or emitted at a temperature not exceeding 80 ^o C, and during the extraction process, when the technological temperature in the chamber is reached, the raw material is plasticized by adding oil obtained from the processed material or close to it by biochemical composition, and the extraction is carried out at a temperature not exceeding 80 ^o C.

 For a more complete extraction of the oil, the resulting cake is subjected to repeated extraction.

 Processing in a fluidized or vibro bed provides an additional thorough cleaning of the raw material from volatile fractions (bran, flour, etc.) that are not completely removed when using other cleaning agents (sieves, winders, etc.) and with an increase in pressure during the extraction process burn out, and the remaining combustion products significantly reduce the quality of the oils and especially the cake. In addition, with this treatment, uniform heating and drying of each particle of the raw material is achieved, excluding its fogging, which positively affects the quality of the resulting products.

 A study of the physicochemical processes occurring in the raw materials of low-oil crops at each stage of processing showed that the completeness of oil production is significantly affected by the preparedness of the intermolecular and molecular structure of the raw material. It has been established that a decrease in the size of intermolecular bonds at the intercellular level, as well as an increase in the permeability of the cell membrane in the feedstock as a result of preliminary plasticization, leads to a shift in the oil release zone towards lower pressures, an increase in its width and, as a result, an increase in the yield of finished products. Plasticization of the feedstock simultaneously leads to a decrease in the temperature of pressing, which favorably affects the quality of the products. In addition, with such processing, cake is obtained practically without changing the biological value of the feedstock, which is usually a valuable biologically active product.

 The method is as follows.

The wheat germ obtained in flour mills is subjected to pre-treatment, including drying with simultaneous heating in a special chamber in a fluidized or vibro bed, to a moisture content of 6-8%, preventing the temperature from rising above 80 ^o C. The raw material thus prepared is fed to a receiving hopper, from where it dispenser and feed conveyor is pumped into the grain chamber. When the technological temperature is reached (not higher than 80 ^o C), the raw materials are plasticized by feeding oil from the same raw material or oil close to it in terms of biochemical composition into the chamber.

 For a more complete extraction of oil, it is possible to re-spin the resulting meal.

 An example implementation of the method is illustrated in the tables given in appendices 1, 2 and 3.

 Table 1 (Appendix 1) shows the comparative composition of the oil obtained by the claimed and known methods of processing wheat germ.

 Table 2 (Appendix 2) illustrates the dependence of the amount of oil obtained on the oil additive at the pressing stage.

 Appendix 3 shows the content of vitamins in oil and oilcake, as well as substances that make up the commodity value of oilcake of wheat germ obtained by the proposed method.

 Using the proposed method allows to increase the oil yield and to obtain a high-quality protein product from low-oil vegetable raw materials through the use of unmilled raw materials, dried in a fluidized bed and plasticized during processing. This treatment allows you to prevent unwanted side processes: the formation of new protein-lipid complexes and the transition of oil in a bound state; transition to the lipid fraction of membrane phospholipids, which reduces oil pollution with proteins, phospholipids, facilitates the process of free oil separation with the most valuable components - tocopherols and retinoids - at the level of their content in the lipid fraction of the feedstock. The resulting oil has a low acid and peroxide value. Refining and deodorization of the resulting oil is not required. Removal of a small amount of suspended impurities is achieved by settling or filtering through conventional filter materials. The protein product (cake) is obtained practically without changing the biological value of the feedstock, which, as a rule, is a valuable biological product. At the same time, the digestibility of these substances in the body is much higher than from the original wheat germ, since active and biologically valuable substances are in a form more accessible to the body.

 Obtained by the proposed method, the products are suitable for use in medicine, food industry, perfumes and cosmetics.

Appendix 3
The vitamin content in the wheat germ oil obtained by the proposed method (mg%):
Retinoids (Vitamin A) - 1.1 - 18.6
Ergosterol (Vitamin D) - 1.2 - 1.6
Tocopherol (Vitamin E) - 170 - 600
Pantothenic acid - 12 - 16
Folic Acid - 2 - 3
2. The main substances that make up the commodity value of the cake of wheat germ obtained by the proposed method (wt.%):
Protein - 25 - 37
Sahara - 19 - 25
Pentosan - 8 - 11
Fiber - 1.8 - 4.2
Fats - 6.0 - 8.1
Ash - 4.0 - 7.7
3. The content of vitamins in the cake (average for 3 samples) obtained by the proposed method (mg / g):
Retinol (A) - 0.37
Ergosterol (D) - 0.71
Tocopherol (E) - 45
Thiamine (B1) - 8
Riboflavin (B2) - 0.6
Nicotinic acid (PP - 94
Pantothenic acid - 6
Folic acid - 6th

Claims (2)

1. A method of extracting oil and obtaining a protein product from low-oil vegetable raw materials, mainly from wheat germ, comprising pressing the raw materials in a grain chamber with simultaneous grinding, heating and stirring, where the raw materials report fluctuations in the direction perpendicular to the direction of its movement and provide circulation due to movement in the chamber per unit time of the amount of material in excess of the amount of discharged oil and oilcake, characterized in that the raw material is pre-dried to a moisture content of 6 - 8% in ps vdoozhizhennom or vibrosloe at a temperature not higher than 80 ^o C, and during the spin cycle, when the process temperature, the raw material is plasticized by adding an oil obtained from the feed stock or close thereto by biochemical composition, wherein the extraction is carried out at a temperature not higher than 80 ^o C.  2. The method according to claim 1, characterized in that the resulting cake is subjected to repeated pressing with plasticization.

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