RU2303372C1 - Method for obtaining biologically active additive out of mustard seeds or products of their processing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing food biologically active additive (BAA). The innovation suggests to carry out extraction of sinigrin thioglycoside and products of its hydrolysis out of mustard seeds or products of their processing with 2%-acetic acid solution at 80°C at weight ratio being 1:5 for 3 h without additional preheating. On separating a solid phase it should be washed with water at about 75-80°C and dried. The BAA obtained keeps all biologically active components more completely and, also, contains no anti-nutritive admixtures of sinigrin and products of its hydrolysis which cause bitter taste in mustard.

EFFECT: higher efficiency.

3 ex, 1 tbl

Description

The invention relates to the food industry and can be used for the production of biologically active food additives.

A fairly wide range of biologically active food additives is known that make up for the deficiency of the main constituent foods - proteins, fats and carbohydrates. One of the most important classes of dietary supplements are plant proteins. Their addition to animal proteins makes food products more balanced in composition, more dietary and easily digestible.

By amino acid composition, the proteins of mustard seeds and products of its processing are close to soy proteins. In addition, mustard contains free fatty acids, triglycerides, carbohydrates, phospholipids, enzymes and other biologically active substances [1, 2].

A known method of obtaining a biologically active additives from mustard seeds or from products of their processing [3]. The method involves the continuous extraction of water-soluble thioglycoside sinigrin from mustard or mustard raw materials at a temperature of 75-90 ° C in a ratio of 1: 6, subsequent separation of the solid phase from the liquid, drying the solid phase to a residual moisture content of not more than 10%. The above operations are carried out in order to extract thioglycoside synigrin and its hydrolysis products - allyl isothiocyanates, which give the mustard a burning taste.

The disadvantage of this method is the complex hardware design (mixer, extractor, a special device for separating the solid phase from the liquid) and the low amount of biologically active components of the resulting dietary supplement.

The technical result is a simplification of the method and an improvement in the quality of separation of thioglycoside synigrin and products of its hydrolysis from mustard raw materials, increasing the biological value of the obtained dietary supplement.

To achieve this goal, mustard raw materials are extracted with a 2% solution of acetic acid at a temperature of 80 ° C and a mass ratio of 1: 5 and maintained for 3 hours without heating with periodic stirring, after separation of the solid phase it is washed with water at a temperature of 75-80 ° C and are dried.

The method is as follows. Mustard raw materials are poured with a 2% solution of acetic acid at a temperature of 80 ° C, a mass ratio of 1: 5 and maintained for 3 hours without additional heating with periodic stirring, then the water is drained and the precipitate is washed once with water at a temperature of 75-80 ° C, dried at at a temperature of 80 ° C to a moisture content of less than 10%, the residual amount of acetic acid is completely decomposed during the drying process.

To implement the proposed method, two batches of mustard, acetic acid of different concentrations, a solution of soda of different concentrations were used to determine the optimal conditions for hydrolysis of sinigrin and its decomposition products, while at the same time ensuring the preservation of the maximum amount of biologically active components during processing.

The feedstock and its processing product were monitored for the content of allyl isothiocyanates according to the procedure [4].

Example 1. The prototype.

50 kg of mustard seeds are loaded into the mixer, water with a temperature of 75 ° C is also fed there and mixed. The resulting suspension from the mixer is fed to an extractor pre-filled with water at a temperature of 80 ° C, which is maintained by heating during extraction. The ratio of solid phase and water is 1: 6. Then, the solid phase is separated from the liquid and dried to a residual moisture content of less than 10%.

Example 2

50 kg of mustard seeds are loaded into a container, filled with 250 l of a 2% solution of acetic acid at a temperature of 80 ° C and kept for 3 hours without additional heating with periodic stirring, then the solution is drained over the precipitate and the precipitate is washed once with water at a temperature of 75-80 ° C and dried to a residual moisture content of less than 10%.

Example 3

50 kg of mustard seeds are loaded into a container, filled with 250 l of a 2.5% solution of drinking soda at a temperature of 80 ° C and kept for 3 hours without additional heating with periodic stirring, then the solution is drained over the precipitate and the precipitate is washed once with water at a temperature of 75- 80 ° C and dried to a residual moisture content of 10%.

Similarly to example 2,3, experiments were conducted on the hydrolysis of both parties mustard 5% and 10% solution of acetic acid and 5% and 10% solution of baking soda.

The research results are presented in the table.

Table Name Moisture,% Cellulose, % Fat% Ash,% Sinigrin,% R,% Protein,% Sa,% mustard, party number 1 5.88 11.6 11.1 6.4 0.686 0.584 35.92 0.599 mustard No. 1, processed water, prototype 5.3 22.5 12.3 1.7 0.181 0.279 30.22 0.399 mustard No. 1, treated with 2% CH ₃ COOH 4,5 14.3 15.1 2,5 traces 0.356 32.67 0.497 mustard No. 1, treated with 5% CH ₃ COOH 4.75 18.8 13.5 2.0 - 0.312 21.27 0.421 mustard No. 1, treated with 10% CH ₃ COOH 4,56 21.5 12,4 1.7 - 0.290 18.77 0.408 mustard No. 1, treated with 2.5% NaHCO ₃ 4.44 15.7 14.3 2.1 traces 0.318 23.63 0.457 mustard No. 1, treated with 5% NaHCO ₃ 5.01 21.8 13,2 1.8 - 0.302 17.74 0.413 mustard No. 1, treated with 10% NaHCO ₃ 4.78 23.56 12.0 1,5 - 0.285 14.21 0.396 mustard, party number 2 5.73 12.23 12.54 6.5 0.789 0.592 35.7 0.610 mustard No. 2, processed water, prototype 5.23 21,2 12.8 1.89 0.179 0.264 30.89 0.406 mustard No. 2, treated with 2% CH ₃ COOH 5.26 15.7 15.8 2.85 traces 0.368 32,4 0.523 mustard No. 2, treated with 5% CH ₃ COOH 4.78 20,0 14.2 2.2 - 0.343 25.83 0.444 mustard No. 2, treated with 2% NaHCO ₃ 4.89 22.6 13.6 1.9 - 0.310 23.0 0.425 mustard No. 2, treated with 5% NaHCO ₃ 5.06 22.1 13,4 1.8 - 0,305 17.0 0.420

The table shows that in the case of processing mustard raw materials with 2% acetic acid, the content of protein and other biologically active components in the processed products is higher than in the prototype. From the data of analytical studies it can be seen that in the case of processing the raw materials according to the prototype, mustard contains a significant amount of allyl isothiocyanates, which are not completely hydrolyzed and are not washed with water under the conditions specified in the prototype.

List of literature used in the examination

1. Dublyanskaya A.F. The chemical composition of modern varieties of Sarepta mustard // Oil and fat industry, 1959, p. 9-11.

2. Cosmodemyansky MP, Kulina E.N. Sareptskaya mustard, Volgograd: Lower Volga ed., 1967.

3. RU No. 2213491.

4. GOST 13979.7-78. Cake, meal and mustard powder. Method for determination of allyl isothiocyanates (allyl oil).

Claims (1)

A method of obtaining a biologically active additive from mustard seeds or products of their processing, comprising extracting thioglycoside of sinigrin and products of its hydrolysis from mustard seeds or products of their processing, subsequent separation of the solid phase from the liquid and drying, characterized in that the extraction is carried out with a 2% acetic solution acid heated to 80 ° C in a mass ratio of 1: 5 for 3 hours without additional heating, after separation of the solid phase, it is washed with water at a temperature of 75-80 ° C and dried.