RU2284121C2 - Method for producing of gluten food product - Google Patents

Abstract

FIELD: flour-milling, distillation and other branches of industry, in particular, process for obtaining of gluten food product which is used as individual protein product or food additive.

SUBSTANCE: method involves obtaining gluten food product containing native gluten by milling grain into flour; kneading dough from flour and water used in the ratio of 100:(50-56); keeping dough in water to full hydration of gluten; washing out and squeezing gluten and performing two-staged drying process: at first sorption stage, mixing crude gluten with flour in the ratio of (5-50):(95-50) and simultaneously grinding, and at second convective drying stage drying resultant powdered product with air heated to temperature of 45-55 C in layer under mixing process, with resultant product being additionally ground after drying. At second convective drying stage, it is advisable that fluidized bed be used as layer to be mixed. Resultant product may be used as food additive designed for improving quality of flour in the case said additive may be produced immediately at flour-milling enterprise or any other enterprise where wheat flour is used, with protein component thereof being discharged as waste.

EFFECT: wider range of natural improvers and simplified process for obtaining of product with increased gluten content.

2 cl, 3 dwg, 3 ex

Description

The invention relates to a method for producing a gluten product and can be used in flour, alcohol and other industries that use wheat grain and / or flour from it, to obtain a gluten product, which is an independent protein product, or as a food additive to improve quality flour.

About 15 technological schemes for producing gluten from wheat are known, which differ: by type of feedstock - grain or flour; gluten isolation method - mechanical, chemical, enzymatic, including microbiological; gluten quality - close to native or denatured [1].

Grain as a raw material for producing dry wheat gluten, hereinafter referred to as SPK, is used in the Alsantin, Galle, Longford-Slotter, Pilsbury, Farmmarko and Alsatsky methods, flour is used in the Alfa-Laval-Riceio, Butter, Vechber-Zwitseriot, Vaipro, Dimler, Martin, Fez, Philips-Sallans, Tenstar [1].

The most common ways to obtain SEC are the methods of Martin, Butter and Rice.

The Martin method involves kneading thick dough from flour and water with a moisture content of 40-45%, baking the dough, washing out starch from the dough at a water temperature of 18-35 ° C, drying the gluten product on a roller or ring dryer. The batter method involves mixing a batter with a moisture content of 45-52% from soft wheat flour and water at a ratio of 0.7: 1, crushing the dough in a chopping device into which cold water enters with a ratio of flour 3: 1, separating gluten from bundles starch suspension using sieves. The gluten content in the resulting product is at least 75%. The Riceio method involves mixing flour and water in a mixer with a temperature of 35-50 ° C at a ratio of 6: 5 - 10: 5, treating the mixture in a disintegrator until a homogeneous test, centrifuging the mixture on starch and gluten fraction in a precipitation centrifuge, feeding the gluten fraction into a ripener for 10-90 min, dilution with water of the protein fraction in a ratio of 1: 1 and feeding it to a disintegrator to separate starch, the remaining mixture on a sieve to separate pieces of gluten, squeezing gluten with the help of strainers. The method using Westphalia-Separator equipment involves dispersing flour with water in the form of a suspension, dividing it into three fractions - gluten, starch and soluble substances in the decanter, additional washing of gluten from starch. All of the above methods for producing SEC end with the drying of washed raw gluten. However, the disadvantage of these methods is the loss of their native properties by gluten due to the high-temperature effect on the product during drying and the complexity of the technology for producing SEC [1].

The method of the Altenbürger company involves preparing a suspension of flour, its aging, separating starch I grade from the protein fraction on a hydrocyclone, tracking the protein fraction in a curing agent for 10-15 minutes, decanting gluten from starch grade II, drying gluten on an Ultra-rotor. The disadvantage of this method is the poor agglomeration of gluten and, as a result, large losses of protein during the separation of starch, which reduces the yield of gluten [2].

In all processes, it is common to mix flour with water, to separate gluten from starch and soluble substances of flour mechanically - by washing, washing, centrifuging, passing through sieves, additional mechanical cleaning of gluten from starch and its drying. At the same time, two methods of drying wheat gluten have practical application: conductive drying on roller dryers and convective drying on Ultra-rotor plants. In conductive drying, the formation of gluten and its drying take place in one apparatus, while the formation of gluten in a thin film occurs with a much less intense mechanical impact than during pressing.

However, a drawback of this drying method is that when gluten is dried on a roll dryer, it is denatured and its native properties are lost [2].

Drying at the Ultra-rotor type plant consists in squeezing the gluten in a screw with a perforated body, forcing it through a die with 6 mm holes, mixing the obtained harnesses with dry gluten (40-50% by weight) and two-stage grinding, which involves grinding in the first stage into pieces 2-3 cm long, and in the second stage - grinding with an Ultra-rotor tensile testing machine with simultaneous drying with hot air [1, 2]. During convective drying, gluten is fed into the chamber from above, where, under the force of gravity, it goes down towards the flow of hot air, dry gluten particles are carried away by hot air and trapped in sieves.

The disadvantage of this method is the intense mechanical effect on gluten and its drying at high temperatures of about 140 ° C, which, despite the short duration of action, reduces the quality of gluten, strengthening it.

In laboratory conditions, to obtain dry gluten, the method of freeze drying is used, in which the quality of the obtained dry gluten can also deteriorate [2].

In Russia, at certain bakeries and bakeries, dietary varieties of bakery products with the introduction of protein-containing gluten-containing additives [3-6] are produced, for the preparation of which, according to the Martin method, standard machines, HZM-300 brewing, etc. are used. Gluten is washed in different machines Designs: Standard, ТМ-63, Т1-ХТ2А, etc. [1, 2]. However, production lines for the production of dry gluten in Russia and the CIS countries are not produced, and there is also no production of standard equipment for the individual stages of the production of raw gluten [1]. The disadvantage of obtaining protein-containing additives at the bakeries is that the resulting gluten is in a raw state, which makes it impossible to use such a method of enriching flour with gluten at the mill and the resulting product cannot be stored, but must be immediately added to the dough when it is kneaded.

There is a method of preparing gluten powder, which is obtained by mixing wheat flour with water, starch is removed, a plasticizer, a reducing agent and oil are added to the gluten, triturated to a creamy consistency and dried in an air stream to form a powder product [7]. Its disadvantage is the use of chemical and food substances that change the native properties of gluten and lead to a product that is not suitable for improving the baking properties of wheat flour. In addition, the use of various additives complicates the process of obtaining dry gluten.

Closest to the proposed is a method of obtaining a dry protein-containing food product, which consists in mixing obtained from soy, wheat, barley and / or corn liquid fermented protein hydrolyzate in an amount of 1-50% on dry matter mixed with 50-99% maltitol powder and / or sorbitol, drying the resulting product at a temperature not exceeding 80 ° C and molding the mixture into powder or granules. When this drying is carried out under reduced pressure, hot air, in a fluidized bed or in vacuum [8]. The disadvantage of this method is the impact on wheat gluten of enzymatic hydrolysis, which destroys proteins to peptides, and the introduction of a product of maltitol or sorbitol in a sufficiently large dose - from 50 to 99%, resulting in a product enriched in protein substances, which, however, cannot improve baking properties of flour.

The objective of the invention is to obtain a gluten product with the preservation of the native properties of gluten, which could be used as a baking improver or food additive that fortifies flour with vegetable proteins and trace elements.

It is solved by the fact that the method of producing a food gluten product containing native gluten involves grinding the grain into flour, kneading the dough from flour and water in a ratio of 100: (50 ÷ 56), keeping the dough in water until the gluten is completely hydrated, washing the gluten, it spin and two-stage drying, the first sorption drying stage being carried out by mixing crude gluten with flour in the ratio (5 ÷ 50) :( 95 ÷ 50) with simultaneous grinding, and at the second convective drying stage, the obtained powdery product is dried with air heated to perature 45-55 ° C at a flow rate of 0.5-0.1 m / s, in a stirred bed, with optional comminution product obtained after drying.

The proposed method for producing a dry gluten product provides for the dehydration of raw gluten using a combination of two types of drying - sorption with stirring raw gluten with wheat flour and convective when drying the mixture with air heated to 45 ÷ 55 ° C in the mixed layer. It is advisable to use a fluidized bed in the second drying stage.

Distinctive features of the proposed method are the absence of the use of any chemicals and enzymes, as well as the mild drying regimes provided by the use of wheat flour instead of maltitol or sorbitol for sorption drying and a milder convective drying regime — the temperature of the drying agent — air is below 80 ° C and is 45 ÷ 55 ° C. This allows you to get a food gluten product enriched in gluten-forming proteins that have not been subjected to enzymatic hydrolysis, which destroys proteins to peptides; the product also does not contain maltitol or sorbitol and can be used as a baking improver for wheat flour and a food supplement enriching flour with vegetable proteins and microelements. The edible gluten product in this case is a loose, powdery product of a light color with a cream or yellowish tint, with a moisture content of not higher than 14% and with a particle size of not more than allowed in high-quality wheat flour.

The proposed method is as follows: they grind the grain into flour, knead the dough from flour and water in a ratio of 100: (50 ÷ 56), bake the dough in a large amount of water until the gluten is completely hydrated, wash off the gluten, spin it and dry in two stages under mild conditions preserving the native properties of gluten. Food gluten product obtained by the proposed method is characterized by a high content of gluten protein substance, which determines the technological and nutritional value of the product due to the preservation of its native properties.

As can be seen from the experimental data in FIG. 1, mixing with flour affects the change in humidity of raw gluten, and therefore drying without mixing is not advisable.

At the same time, mixing can be performed not only with wheat, but also with rye and any other flour having a moisture content not higher than the standard - 15.0%.

The first stage of drying is carried out by mixing raw gluten with flour in the ratio (5 ÷ 50) :( 95 ÷ 50) with simultaneous grinding. Depending on the ratio of raw gluten and flour, mixtures with different humidity are obtained. Figure 2 presents the parameters - the ratio of raw gluten and flour, in which receive a food gluten-like consistency product from loose curd (50:50) to powder, with a uniform distribution of flour and gluten particles. Based on the bulk properties of the obtained product and the redistribution of flour and gluten particles in it, a second drying stage can be carried out.

Figure 3 shows the change in humidity of the mixture of raw gluten and flour during the drying process at various temperatures of the drying agent - from 13.4 to 73.9 ° C. As can be seen from the graph, at a temperature of 13.4 ° C, the drying process is long and does not allow to obtain a moisture content of 10% or lower. Under mild drying conditions with a drying agent temperature of 55 ° C to a moisture content of 5%, which provides long-term storage of dry wheat gluten, the drying time is 80 minutes.

At a temperature of 73.9 ° C, the drying time at the same initial gluten moisture - 29.4% is reduced to 20-30 minutes, however, to preserve its quality in order to avoid denaturation of protein substances, the temperature of the drying agent should not exceed 55 ° C and be in the range of 45 -55 ° C. Thus, the temperature of the drying agent 55 ° C allows for a fairly short time (80 min) to obtain a product with the preserved native properties of gluten (rheological properties, quality, hydration ability) and humidity, providing storage of the product for a long time (1 year or more) .

As a result of the implementation of the proposed operations, obtaining a gluten product is achieved while maintaining its native properties.

In examples 1-3, the rationale for the range of changes in the content of gluten in a mixture with flour, the technology for the preparation of edible gluten product and drying parameters are given.

Example 1

Upon receipt of gluten in the laboratory, the grain of the wheat was milled in an MLU 202 mill (Buhler type) to obtain an 80% yield flour. The obtained flour had a mass fraction of crude gluten of 26.8%, a mass fraction of dry gluten of 10.00% and a quality of 68 units. Idk.

Then, from 50 g of flour and 28 ml of water in an ETK dough mixer, the dough was kneaded, rolled into a plate and put in a bowl of water at a temperature of 18 ± 2 ° С for 10 minutes. After hydration, the dough was placed in the working chamber of an IOC type device and the gluten was washed according to the regime for flour of the first grade [9]. After washing, the raw gluten bundles were removed from the IOC device’s working chamber and 3 g of raw gluten in the form of small pieces 1-3 cm long were placed in a laboratory mill LZM with a working body speed of 1700 rpm. 57 g of wheat flour was placed there with a ratio of crude gluten of 95: 5 and the raw gluten was crushed in a LZM mill with simultaneous intensive mixing with flour for 1-2 minutes.

At the end of mixing, the moisture content of the obtained mixture of gluten and flour was determined using an SES-3M oven. The moisture content of the mixture was 15.5%.

The resulting product with a moisture content of 15.5% was placed on the bottom of the laboratory drying apparatus of the LSA and dried in a fluidized bed with air heated to a temperature of 55 ° C at a flow velocity of 0.5 m / s with a decrease to 0.1 m / s as it was dried product to prevent entrainment of dried particles. The drying time to a moisture content of less than 10%, providing long-term storage, was 20 minutes The mixture had a powdery appearance and was no different from flour in color, smell, flowability and consistency.

Example 2

The crude gluten obtained in Example 1 in an amount of 4 g was placed in a laboratory mill LZM, 12 g of wheat flour were added there, i.e. the ratio of gluten to flour was 25:75, and raw gluten was crushed in a LZM mill with simultaneous intensive mixing with flour for 1-2 minutes.

At the end of mixing, the moisture content of the obtained mixture of gluten and flour was determined using an SES-3M oven. The moisture content of the mixture was 16.4%. The mixture had a powdery appearance, the color was slightly yellower than the flour, the smell and flowability did not differ from the flour, the graininess was felt to the touch.

The resulting product with a moisture content of 16.4% was placed on the bottom of the laboratory drying apparatus of the LSA and dried in a fluidized bed with air heated to a temperature of 55 ° C at a flow velocity of 0.5 m / s with a decrease to 0.1 m / s as it was dried product to prevent entrainment of dried particles. The drying time to a moisture content of less than 10%, providing long-term storage, was 23 minutes The mixture had a powdery appearance and did not differ from flour in smell, flowability and consistency; color had a cream shade.

Example 3

The obtained crude gluten in Example 1 in an amount of 8 g was placed in a laboratory mill LZM, 8 g of wheat flour were introduced there, i.e. the ratio of gluten to flour was 50:50, and raw gluten was crushed in a LZM mill with simultaneous intensive mixing with flour for 1-2 minutes.

At the end of mixing, the moisture content of the obtained mixture of gluten and flour was determined using an SES-3M oven. The moisture content of the mixture was 37.4%. The mixture has reduced flowability and is a curd mass, preserving flowability.

The resulting product with a moisture content of 37.4% was placed on the bottom of the laboratory drying apparatus of the LSA and dried in a fluidized bed with air heated to a temperature of 55 ° C at a flow velocity of 0.5 m / s, decreasing to 0.1 m / s as it was dried product to prevent entrainment of dried particles. The drying time to a moisture content of less than 10%, providing long-term storage, amounted to 90 minutes After drying, the dried mixture is further crushed in a laboratory mill LZM. The quality of gluten before drying amounted to 86 units. IDK, after drying - 86 units. Idk. The mixture had a powdery appearance and did not differ from flour in smell, flowability and consistency; color had a yellow tint.

Thus, using the present invention, it is possible to expand the range of natural improvers that can be used directly at the milling industry to improve the baking properties of flour with the possibility of obtaining an improver directly at the mill, as well as any other enterprise that uses wheat flour and its protein component is to waste.

Information sources

1. Dubtsova G.N., Kolpakova V.V., Nechaev P.P. The use of protein products from wheat in food production // Overview (Flour and cereal industry) - M .: TSNIITEIkhleboproduktov, 1992, - 40 p.

2. Dubtsova G.N. Wheat lipid-protein complexes, their formation and role in technological processes: Dis. scientist Step of Dr. Tech. Sciences: 05.18.01. - M., 1999, - 548 p.

3. Kretovich V.A., Tokareva R.R. The problem of the nutritional value of bread. - M .: Nauka, 1978. - S.169-170.

4. A.S. USSR No. 1457878, class A 21 D 8/02, publ. 1989 year

5. RF patent No. 2136159, cl. A 21 D 8/02, 13/08, publ. 1999 year

6. RF patent No. 2136161, cl. A 21 D 8/02, 13/08, publ. 1999 year

7. Japanese application No. 58-58062, cl. A 23 J 3/02, publ. 1983 year

8. Japanese Patent No. JP3213829, CL A 23 J 3/34, 3/14, 3/16, 3/18, A 23 L 1/305, publ. 2002 year

9. GOST 27839-88 Wheat flour. Methods for determining the quantity and quality of gluten.

Claims (2)

1. A method of obtaining a food gluten product containing native gluten, comprising grinding grain into flour, kneading dough from flour and water in a ratio of 100: (50 ÷ 56), keeping the dough in water until the gluten is completely hydrated, washing the gluten, squeezing it, and two-stage drying, and the first sorption drying stage is carried out by mixing crude gluten with flour in the ratio (5 ÷ 50) :( 95 ÷ 50) with simultaneous grinding, and at the second convective drying stage, the obtained powdery product is dried with air heated to a temperature of 45 ÷ 55 ° С P and a flow rate of 0.5-0.1 m / s, a mixed layer with the additional grinding of the product obtained after drying. 2. The method according to claim 1, characterized in that in the second convective stage of drying, a fluidized bed is used as the mixed bed.

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