RU2431411C1 - Method for production of protein product of manchurian walnut cake - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. Walnut is preliminarily treated. Oil is removed by way of extraction with an alcohol-ether mixture One proceeds with treatment with aqueous solution of salt. The cake separated from oil is dried, cooled and treated with an enzyme represented by pig pepsin at a ratio of the substrate to the enzyme solution 1:225. The cake is treated with the enzyme solution during 30-40 minutes, stirred, at a temperature of 43-44C. The solution is clarified and neutralised. The produced sediment is separated and dried. ^ EFFECT: invention allows to produce a product with quality indices improved due to fermentative treatment such as: protein content and structure, its solubility, emulsion, moist- and fatty-binding capacity which ultimately increases its bioavailability and accessibility in the human alimentary tract. ^ 5 tbl, 2 ex

Description

The invention relates to the production of a protein product from the Manchurian meal obtained during processing, which can be used in the food industry for the production of mayonnaise, sauces, bakery, confectionery and meat products.

It is known about the high nutritional, including biological, value of Manchurian walnut, which in organoleptic characteristics and chemical composition is not inferior to the more common walnut. By kernel oil content in terms of dry matter (60-63%), Manchurian walnut is similar to cedar nut (53-66%) and slightly inferior to hazel (60-73%) and walnut (51-77%). There are more protein (26.5-28.7%) and ash substances (up to 3.3%) in the kernel of the studied nut than in walnut. The biologically active components of Manchurian walnut are represented by vitamins A, B ₁ , B ₂ , PP, C, E, and F (100 g of the kernel contains more than 30 mg of carotenoids, more than 70 mg of tocopherols, which is almost twice as much as in walnut (31-46 mg)), phospholipids, phytosterols and a wide range of minerals.

The introduction of nut oil and meal into the food formulation will enrich them with proteins, essential fatty acids, vitamins, phospholipids, mineral elements and other biologically active substances.

It is well known to obtain oilcake (meal) in a complex processing of nuts, including crushing the drupe of a nut to extract the kernel, subsequent extraction of fat from the kernel and separating the oilcake (meal), which is used for the preparation of nut flour used in the food industry.

Known methods for producing protein from feed meal from oilcake, for example, according to RF patent No. 2361415 by extracting fat from feed meal obtained from canola seed meal, followed by extraction of protein from flour using an aqueous salt solution and increasing the protein concentration. The disadvantage of this method is the presence of glucosinolates exhibiting toxic properties (suppression of animal growth, hemorrhage in the internal organs, increased mortality in birds) in the aqueous extract of feed meal from canola seed cake oil (according to HPLC-grams, example 2); the absence of a stage for further processing of the resulting native protein product, increasing its digestibility in the body.

Known methods for producing protein from feed flour from bean seed meal using enzymes that accelerate the process of extraction of oil and protein. For example, the method according to RF patent No. 2335917, which is carried out using a complex enzyme preparation obtained by culturing Bacillus subtilis bacteria and Penicillium emersonii fungi (0.01-0.015% by weight of raw materials), or an enzyme composition consisting of a neutral Bacillus subtilis protease (0 , 01-0.03%), Trichoderma reesei cellulase (0.01-0.05%) and a complex enzyme preparation obtained by culturing the bacteria Bacillus subtilis and Penicillium emersonii fungi (0.01-0.015%). The disadvantages of this method are:

- prolonged hydrolysis of plant materials (within 3-4 hours at a temperature of 50-70 ° C), which can lead to protein denaturation and fat spoilage;

- oil recovery after the hydrolysis stage, and not before it, which provokes the hydrolytic breakdown of fats;

- the absence of the stage of heat treatment of the protein product (at a temperature of 120 ° C) necessary for the removal of pectins and inhibitors of proteolytic enzymes of higher animals contained in legume seeds covered by the patent. Drying due to its short duration does not ensure the destruction of anti-nutritional substances;

- the stage of thermal inactivation of enzymes (at a temperature of 80 ° C), preceding the separation of oil, accelerates the chemical and biochemical processes of its hydrolytic and oxidative damage and leads to a general decrease in the quality and preservation of the finished product;

- multi-stage and special process conditions using a large number of technological solutions and expensive enzymes, which requires their disposal and increases the cost of the final product;

- lack of a stage for further processing of the resulting native protein product, increasing its digestibility in the body.

As a prototype, the applicant selected a method of obtaining the product "Cedar Proteins" from cedar cake according to the patent of the Russian Federation No. 229658, A23J 1/14. The prototype was selected according to the closest technological process associated with the use of nuts as a raw material. The technology for obtaining the product is aimed at the most complete extraction of oil from the kernel and involves drying the nut, then cleaning it from weed impurities, calibrating the nut by size into fractions, crushing the nut, separating the kernel from the husk and cold pressing it using standard equipment, followed by grinding the cake. Cedar cake, obtained after cold mechanical extraction of cedar oil, is additionally treated with liquid carbon dioxide at a temperature of 15-25 ° C and a pressure of 55-60 atm for 10-15 hours. Next, crush the meal in a crusher, sort the grinding on sieve devices, and dry cedar flour to a residual moisture content of 2.0-4.0% and its packaging in bags.

As a result of this treatment, the product "Cedar Proteins" is formed, which does not contain toxic impurities. Nutrients of pine nuts in such a product are stored for more than 1 year in an unchanged form and have high bioavailability.

The disadvantages of this method are:

- the complexity of the process of extracting oil from oilcake using carbon dioxide at high pressure, which is difficult in the laboratory;

- low efficiency of extraction of oil from oilcake using carbon dioxide (to a fat content of 18.0-21.0% in the final product);

- obtained by the proposed method, the product contains a significant amount of fat; its proteins are not balanced for such an essential amino acid as methionine (there is no data on the content of another essential amino acid - tryptophan); poor in trace elements silicon, which generally reduces its nutritional and dietary properties;

- in the proposed method there is no stage of processing the obtained product, in connection with which its proteins are in a form that is difficult to digest for digestive enzymes, which impedes their absorption, which leads to a decrease in the nutritional, biological and physiological value of the protein product for the body.

The applicant aims to expand the raw material base of vegetable protein preparations by obtaining and modifying meal from Manchurian walnut and substantiating the feasibility of using the product from it as a multicomponent food fortifier. The technical result is manifested in the improvement of the quality parameters of the protein product due to its enzymatic processing, such as the content and structure of the protein, its solubility, emulsion, moisture and fat-binding ability, which ultimately increases its bioavailability and digestibility in the human digestive tract, and also improves technological properties and opens up opportunities for the enrichment of a variety of food products.

The technical result is achieved by the fact that the Manchurian nut is pretreated before extracting the oil, purifying the pericarp and shell, isolating and grinding the kernel, according to the proposed method, the oil is extracted with an alcohol-ether mixture, followed by treatment with an aqueous salt solution, the walnut meal separated from the oil is dried, cooled and treated with an enzyme , which is used as pork pepsin, with a substrate and enzyme solution ratio of 1: 225, the solution is defended, neutralized to inactivate the enzyme, obtained The precipitate is separated and dried. In this case, walnut meal is dried under vacuum at a temperature of 40-50 ° C, proteolysis is carried out for 30-40 minutes with stirring and a temperature of 43-44 ° C, the precipitate is separated by filtration and dried under vacuum at a temperature of 60-65 ° C.

Processing nut meal with pork pepsin leads to the formation of a large number of physiologically active peptides, a decrease in their molecular weight and an increase in the digestibility of the body. Pig pepsin is similar in composition and properties to human, participates in the primary breakdown of proteins and completely reproduces the process of digestion in the human stomach.

The use of an aqueous salt solution intensifies the extraction process, since salt is a strong electrolyte, and its addition to the system leads to the screening of charged functional groups of macromolecules, the destruction of protein-fat bonds, destabilization of oil droplets and their coalescence. The duration of hydrolysis of meal by pork pepsin is also greatly reduced due to mixing.

According to the proposed method, the industrial use of undeveloped Manchurian walnut, which is a valuable source of biologically active substances, and the production of food - protein product and unrefined peanut butter and technical products - pericarp and shell powder are ensured. The high shelf life of Manchurian fruits due to the presence in their composition of a large number of phenolic compounds and tocopherols exhibiting antioxidant properties, will allow the production of these products year-round.

The method is as follows.

Pretreatment is carried out to clean the fruits from impurities and rot, to separate the pericarp, shell and walnut kernels from each other, grinding the pericarp to form particles with an area of not more than 1 cm ² , the shell to powder, the walnut kernel to a coarse state (particle diameter no more than 1.5 mm). The pericarp and the shell are dried to an air-dry state in indirect light, at a temperature of 25-30 ° C and humidity not more than 75%. The walnut kernel is poured, for example, with a mixture of chloroform and ethyl alcohol (2: 1) in a ratio of 1:17 by volume. Then, extraction is carried out with stirring for 20-30 min and a temperature of 20-25 ° C, sedimented for 40-60 min and filtered by discharge on a filter press. A 0.58% aqueous solution of sodium chloride was added to the filtrate in a ratio of 5: 1 and separated on a separatory funnel. The solvent is removed in vacuo at a temperature not exceeding 60 ° C, the resulting oil is filtered under vacuum on a filter press. Walnut meal is dried under vacuum at a temperature of 40-50 ° C, cooled and a limited proteolysis of pork pepsin is carried out. 0.2 g of pork pepsin is dissolved in 1000 cm ^{3 of} hydrochloric acid with a molar concentration of 0.1 mol / dm ³ at a temperature of 42-43 ° C to obtain a pepsin solution with an activity of about 400 units / dm ³ . Proteolysis is carried out in a flask for 30-40 minutes with stirring in a magnetic stirrer with a frequency of 300 rpm, in a thermostat at a temperature of 43-44 ° C and the ratio of substrate and enzyme solution 1: 225. Then the solution is left to stand for 20 minutes, neutralized with an aqueous solution of sodium hydroxide with a molar concentration of 0.1 mol / dm ³ and cooled to 20 ° C to inactivate the enzyme. The precipitate was separated by filtration on a filter press and dried under vacuum at a temperature of 60-65 ° C.

Examples of the method.

Example 1

Manchurian nuts are peeled, pericarp separated, crushed or crushed shell with the separation of the kernel, crushed and dried pericarp and shell, crushed the kernel (particle diameter of not more than 1.5 mm) and pour it with a mixture of chloroform and ethyl alcohol (2: 1) in a ratio of 1: 1 : 17 by volume. Then, extraction is carried out with stirring for 20 min and a temperature of 25 ° C, sedimented for 40 min and filtered under vacuum on a filter press. A 0.58% aqueous solution of sodium chloride was added to the filtrate in a ratio of 5: 1 and separated on a separatory funnel. The upper layer is carefully and carefully separated using a siphon, the lower layer is quantified using a solvent mixture in a distillation flask, the solvent is removed in vacuo at a temperature not exceeding 60 ° C. Walnut meal is dried under vacuum at a temperature of 40-50 ° C, cooled and a limited proteolysis of pork pepsin is carried out. 0.2 g of pork pepsin is dissolved in 1000 cm ^{3 of} hydrochloric acid with a molar concentration of 0.1 mol / dm ³ at a temperature of 42-43 ° C to obtain a pepsin solution with an activity of about 400 units / dm ³ . Proteolysis is carried out in a flask for 30-40 minutes with stirring in a magnetic stirrer with a frequency of 300 rpm, in a thermostat at a temperature of 43-44 ° C and the ratio of substrate and enzyme solution 1: 225. Then the solution is left to stand for 20 minutes, neutralized with an aqueous solution of sodium hydroxide with a molar concentration of 0.1 mol / dm ³ and cooled to 20 ° C to inactivate the enzyme. The precipitate was separated by filtration on a filter press and dried under vacuum at a temperature of 60-65 ° C.

Example 2: the fruits of Manchurian walnut are processed according to example 1, the extraction of oil is carried out with stirring for 30 minutes and a temperature of 25 ° C and stand for 60 minutes.

The resulting processed products of the Manchurian walnut fruit can be used in:

fat and oil (unrefined oil, emulsion products);

bakery (bread and bakery products);

confectionery (jam, cookies, sweets, cakes, cakes, halva);

canning;

fodder;

pharmaceutical (drugs, vitamins, dietary supplements);

paint and varnish (paints, varnishes, drying oil);

light (pickle, tanning agent and paint for fur, fur and leather raw materials);

cosmetic (scrubs, creams, hair dye);

furniture (stain) industry,

as well as a source of phenolic compounds exhibiting antioxidant properties, mineral and other biologically active substances.

The quality of the protein product obtained by the developed method (example 1) meets the requirements given in tables 1-5.

Table 1 Organoleptic characteristics of the protein product from Manchurian meal Appearance Loose powder of white color with the inclusion of brown and dark brown particles of the seed peel. Lumps of particles disintegrating after light pressure are allowed Taste the smell Peculiar to nut meal, without extraneous smacks and smell

table 2 Nutritional value of a protein product from Manchurian meal Mass fraction of moisture and volatiles,% 8.1-8.5 Mass fraction of protein,% 60.8-67.5 Mass fraction of fat,% 8.6-9.8 Mass fraction of carbohydrates,% 14.9-21.3 Mass fraction of ash,% 0.5 Energy value 100 g, kcal (kJ) 407-417 (1704-1744)

Table 3 Amino acid composition of the protein product from meal of Manchurian walnut, g / 100 g of protein Aspartic acid 9.48 Threonine 3.08 Serine 4.08 Glutamic acid 21.73 Glycine 4.66 Alanine 1.97 Cystine 0.64 Valine 4.61 Methionine 0.57 Isoleucine 3.56 Leucine 6.17 Tyrosine 2.46 Phenylalanine 3.99 Tryptophan 1.12 Lysine 2.67 Histidine 3.89 Arginine 14.34 Proline 5.83

Table 4 Fatty acid composition of the protein product from meal of Manchurian walnut, wt.% Palmitic C _{16: 0} 2.4-2.7 Palmitoleic C _{16: 1} Up to 0.1 Stearic C _{18: 0} 0.6-0.7 Oleic C _{18: 1} 11,4-19,1 Linoleic C _{18: 2} 69.7-71.1 Linolenic C _{18: 3} 7.1-15.1 Gondoinovaya C _{20: 1} Up to 0.3 Eicosadiene C _{20: 2} Up to 0.1

Table 5 Mineral composition of protein product from Manchurian meal Mineral elements Content, mg / kg Satisfaction of 100 g TFP,% Macronutrients K 11306.80-11493.20 45-46 Ca 1008.71-1114.97 10-11 Mg 5567.15-6260.60 139-157 Na 589.93-5385.00 5-41 P 5344.70-6081.60 69-76 Trace elements Fe <0.01 - Co 0.11-0.20 110-200 Mn 73.00-135.30 365-677 Zn 78.14-80.26 65-67 Se 0.04-0.17 7-31 Mo 0.69-0.78 99-111 Ni 9.46-17.65 95-177 Cr 0.43-0.70 86-140 Toxic elements Allowable levels, no more than * Pb 0.06-0.36 0.5 Cd 0.001-0.12 0.1 As 0.01 0.3 Hg 0.001 0.05 Note. Daily physiological need (TFP) - according to MR 2.3.1.1915-04 and MR 2.3.1.2432-08; * according to SanPiN 2.3.2.1078-01.

Taking into account the experimental data on the high nutritional value and the balanced chemical composition of the protein product from walnut meal, it can be recommended for dietary nutrition for hypo and vitamin deficiencies, deficiency of salts of phosphorus, manganese, chromium, cobalt, iron, copper and iodine, as a general strengthening agent , and also used to optimize the composition of various products.

Thus, a new method for producing a protein product from a meal of Manchurian walnut is proposed. Considering that walnut processing products - pericarp and shell powder, unrefined oil and protein product from meal - are sources of valuable, including irreplaceable, macro and micronutrients, as well as technical components, they are of particular interest for various industries industry. So, pericarp powder extracts can be used to produce antioxidants, vitamins and mineral elements, food and technical dyes for coloring confectionery products, human hair, fur and fur raw materials; etching of wood products, leather raw materials; shell powder extracts - food and technical dyes, tanning agents for leather raw materials, antioxidants; shell powder - sorbents, in particular activated carbon, building filler, reinforcing filler for machine parts, abrasive component of cosmetic scrubs; walnut kernel - cookies, sweets, cakes, cakes, halva, bakery products; unrefined oil - as an independent product, as part of vegetable oil mixtures, emulsion products, canned food, varnishes and drying oils, cosmetic creams; protein product - as a protein filler of emulsion, bakery, confectionery and meat products.

Claims (3)

1. A method of obtaining a protein product from a meal of Manchurian walnut, including pre-processing the nut, extracting oil, separating the meal, characterized in that the oil is extracted by extraction with an alcohol-ether mixture, followed by treatment with an aqueous solution of salt, the nut meal separated from the oil is dried, cooled and treated with an enzyme , which is used as pork pepsin, with a substrate and enzyme solution ratio of 1: 225, the meal is treated with an enzyme solution for 30-40 minutes with stirring and temperatures 43-44 ° C, after which defend solution and neutralized, the resulting precipitate was separated and dried. 2. The method according to claim 1, characterized in that the walnut meal is dried under vacuum at a temperature of 40-50 ° C. 3. The method according to claim 1, characterized in that the precipitate is separated by filtration and dried under vacuum at a temperature of 60-65 ° C.