RU2435448C1 - Method for thermal inactivation of leguminous crops seeds and inactivated product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in processing of leguminous crops such as seeds of soya, broad beans, peas, lupine, vetch in production of food components as well as feed components and seed supplements for farm animals and birds. In the course of the method implementation one performs thermal treatment of seeds with stage heating with subsequent cooling of thermally inactivated seeds, primary seeds milling, moistening and secondary seeds milling.

EFFECT: invention ensures the possibility to produce leguminous crops seeds with low content of anti-nutritional substances combined with high content of accessible amino acids and protein.

9 cl, 2 tbl

Description

The invention relates to the field of processing agricultural raw materials, in particular to the field of processing seeds of legumes, and can be used in the processing of seeds of soybeans, fodder beans, peas, lupins, vetch in the manufacture of food products, as well as feed components and feed additives for farm animals and birds.

Known (RU, patent No. 2105494) is a method of inactivating anti-nutritional substances of soybeans by washing whole soybeans with water, soaking in an alkaline solution with a pH value of 8.3-8.5 to a degree of swelling of 0.3-0.35, heat treatment in the field microwave currents at a temperature gradient of 7-9 ° C / min to a moisture content of 8-12%.

The disadvantage of this method is the presence in the finished product of a significant amount of anti-nutritional substances that limit the use of the finished product as a food product, as well as a feed component for farm animals and birds.

Known (RU, patent No. 2190334) a method of processing soybeans. According to the known method, soybeans are subsequently dried, milled, mixed with water, mixed, separated into soluble and insoluble fractions, and drying is carried out in a drum dryer at a temperature of 80-85 ° C to a moisture content of 10-12%, the oil is extruded in a press, and grinding the squeeze is carried out in vibrating mills to a fraction of 50 microns or less with simultaneous self-heating of the product to a temperature of 51-60 ° C, and mixing and stirring is performed in a container with a heater, vibrating mixer placed in it, separation soluble and insoluble fractions are carried out on a vibrating screen, while the water temperature, the ratio of components and the duration of mixing are selected based on the conditions for obtaining soluble and insoluble fractions, and the selected insoluble fraction is dried in a drum dryer to a moisture content of 7-10%, and isolated from the soluble part protein.

The disadvantage of this method is the presence in the finished product of anti-nutritional substances that limit the use of the finished product as a food product, as well as a feed component for farm animals and birds.

Known (RU patent No. 2220587) is a method of processing soybeans, including washing with water whole soybeans, keeping them in an aqueous solution, heat treatment to a moisture content of beans of 8-12%, and the raw materials are pre-treated with a non-toxic disinfectant (in particular, copper sulfate solution ), carry out the germination of beans in an aqueous solution of a mixture of potassium nitrate, calcium nitrate, potassium phosphate monosubstituted, magnesium sulfate for 5-7 days, and then the sprouted beans are treated with a solution of propionic acid in a concentrate ation 8-10% and heat treated at a temperature of 65-75 ° C.

The known method is low-tech, and, in addition, the degree of removal of anti-nutritional substances from soybeans is insufficient for the use of processed soybeans as a food product, as well as a feed component for farm animals and birds.

Known (RU, patent No. 2085088) a method of heat treatment of grain products (including soybeans) by electrophysical methods, which includes two stages of processing. At the first stage, the product is heated for 30-90 s with thermal energy, for example, infrared energy, to a temperature of 95-105 ° C without a significant change in its moisture content. At the second stage, lasting 20-60 seconds, the product temperature is brought to 120-180 ° C using a microwave electromagnetic field with a specific power of at least 5 kJ / kgf.

The known method has the ability to inactivate soy inhibitors without soaking and cooking, but a high final processing temperature of 180 ° C leads to protein denaturation, oxidation of the native oil, and deterioration of consumer properties of soy.

The closest analogue of the developed technical solution can be recognized (RU, patent No. 2238662) a known method of inactivation of legume seeds. According to the known method, the seeds are subjected to cyclic heating, and during heating of the seeds, they are moved in the direction from top to bottom, while heating the seeds is carried out at regular intervals, while the duration of heating the seeds with each cycle is at least 0.5 time intervals between adjacent cycles heating up.

The disadvantage of this method can be recognized as incomplete removal of anti-nutritional substances, as well as low energy efficiency.

The technical problem to which the present invention is directed is to develop a method for the thermal inactivation of legumes.

The technical result obtained by the implementation of the developed method consists in providing the possibility of obtaining legume seeds with a low content of anti-nutritional substances at a high content of digestible amino acids and protein.

To achieve the specified technical result, it is proposed to use the developed method of thermal inactivation of legume seeds. When implementing the developed method, heat treatment of seeds is carried out by step heating, followed by cooling of thermally inactivated seeds, first grinding of seeds, moistening and second grinding of seeds. Preferably, in the heat treatment process, the seeds of legumes are moved through the heating zone at a constant speed, which ensures that all processed seeds receive the same amount of thermal energy. In this case, it is preferable that the seeds are moved in the vertical direction both under the action of gravitational forces and under the additional influence of vibration applied to the moving seeds. Advantageously, the time interval between the end of the previous heating step and the beginning of the next heating step of the product does not exceed twice the duration of the previous heating step of the product. This ensures the distribution of thermal energy received in the seed throughout the entire volume of the seed, and also allows for the spontaneous uniform distribution of moisture throughout the entire volume of the seed. In the case of joint processing of seeds of several legumes, their mixing is predominantly carried out before processing. Typically, the mixing is carried out by simultaneously feeding the seeds of various legumes to a conveyor feeding the seeds for heat treatment. By adjusting the feed rate of each of the types of processed seeds, regulate their ratio in the finished mixture. However, seed mixing can also be carried out after heat treatment, when the seeds that have already undergone heat treatment are mixed in the appropriate ratio. The temperature of the seeds of legumes arriving for thermal inactivation depends on external conditions, but it is desirable that the temperature at the last stage of heat treatment be from 105 to 125 ° C. The specified temperature range in conjunction with the previous stepwise heat treatment provides almost complete removal of anti-nutrients from the seeds of legumes. Subsequent forced cooling to a temperature of less than 50 ° C in conjunction with natural cooling due to the exit of the intermediate (thermally inactivated seeds of legumes) from the heat treatment means allows to increase the content of digestible carbohydrates. Moistening the intermediate after the forced cooling stage to bring the moisture content in the product from 11 to 15% allows, on the one hand, to bring the moisture content to the requirements of the standard and, on the other hand, if necessary, additionally cool the pre-ground thermally inactivated legume seeds, which leads to increase the shelf life of the finished product.

As a result of the implementation of the method, an inactivated product is obtained, which is a thermally inactivated soybean seed, and / or lupine seeds, and / or forage bean seeds. The ratio of components in the mixture, as well as the degree of inactivation of each type of seed, depends on the requirements for the finished product, as well as on the area of further use of the product.

For the thermal inactivation of legume seeds, a device for the thermal inactivation of legume seeds below the design can be used. The thermal inactivation device (inactivator) contains at least one heater section with a housing, a product loading unit located at the heater inlet and a product unloading unit located at the outlet of the heater, the heater being made in the form of a heater located in its housing and mounted on the housing many horizontal pipes, the internal volumes of which are connected to each other, the coolant supply system to the inlet of the upper pipes and the coolant removal system at the outlet of the lower pipes, the distance between in adjacent pipes is commensurate with the size of the treated seed and the tubes are arranged in parallel rows offset from row to row. Any non-aggressive fluid medium that can move along the internal volume of pipes at a temperature necessary for the thermal inactivation of leguminous seeds can be used as a heat carrier. In particular, steam, as well as liquids or liquid mixtures, including solutions, with a high boiling point can be used as a heat carrier. Steel pipes are usually used, since they are sufficiently resistant to virtually any type of coolant, have good thermal conductivity, and can be easily mounted in the casing by any known method. Advantageously, the device comprises several levels of pipe placement in the heater section. The above technical solution ensures the heating of legumes entering the seed section to the required temperature in a short period of time. It is preferable to increase the heat transfer and create the effect of mixing the processed seeds of legumes, it is desirable that the pipes in the section were parallel to the offset from row to row. But to enhance the thermal effect on the processed seeds of legumes, the pipes can be arranged in parallel in a row, but in adjacent rows, the pipes can be located at an angle relative to the direction of the pipes of the previous row. In addition, the internal volumes of the pipes in the row and / or in the section can be interconnected in the housing more than once with the formation of a mesh structure. This will provide greater heat transfer inside the case. In one embodiment of the developed device, a rectangular cross-sectional case can be used across, while pipes made of steel, passing through the internal volume of the body, partially extend beyond it and are fixed with welded or threaded joints on the body. Outside the casing, the pipes are connected into a single system by communicating the internal volumes of the pipes with curved hollow bridges. However, the housing may be in cross section and different from a rectangular shape. In addition, the connection of pipes with hollow jumpers can be made inside the housing. On the one hand, this complicates the installation somewhat, but, on the other hand, somewhat reduces heat loss. The coolant enters initially in the upper rows of pipes, passes through an integrated pipe system, heating the interior of the body and the processed seeds of legumes and leaves one of the pipes in the lower row. In some embodiments of the developed design, the coolant then enters the heat exchanger, heats up there, and re-enters the inlet of the pipe system. To ensure thermal inactivation of the seeds of any legumes, it is desirable that the device contains more than one section of the heater. To reduce heat loss, it is desirable to use a thermally insulated device casing. Thermal insulation of the case can be made by any known method. At the exit from the housing, a means for controlling the speed of movement of seeds through the device can be installed. Preferably, it can be made in the form of an iris diaphragm and / or means for creating oscillations of the device.

The method is implemented as follows.

Legume seeds to be thermally inactivated are loaded into at least one hopper. In the case of using one hopper, if it is necessary to obtain a mixture of thermally inactivated seeds of various legumes in the receiving hopper, they are mixed. In the case of using several bins, seeds of one of the legumes are placed in each of the bins used, and by adjusting the specific supply of seeds of each leguminous plant through the noria to the conveyor of the feed system for the seeds of legumes into the storage hopper, a preliminary mixture of legumes of the given crops is preliminarily prepared on the conveyor composition. Then carry out the movement of seeds (or mixture of seeds) in the hopper feeder. From the hopper-feeder, preferably by gravity, the original seeds enter the device for thermal inactivation of seeds. In this case, the heat carrier stream is preliminarily introduced into the internal volume of the pipes of the device for thermal inactivation of seeds. In the thermal inactivation device, the treated seeds by gravity move from top to bottom, passing through the heating section. To maintain the speed of movement, it is possible to use a vibration generator acting on the thermal inactivation device. Removing heat-treated beans is carried out from the bottom of the specified device. Moisture released during thermal inactivation of seeds in the form of steam is removed through the loading opening of the thermal inactivation device. The coolant, passing through the pipe system from top to bottom through all sections, heats the internal volume of the housing. In the process of moving seeds of legumes inside the body, they are heat treated with inactivation. Since the speed of movement of the seeds of legumes inside the body is preferably almost constant, all processed (inactivated) seeds receive almost the same amount of thermal energy. This will ensure at the same speed of movement of the bean mixture in the vertical plane the same conditions for heating the mixture. If necessary, the speed of movement of the processed (inactivated) seeds in the housing can be reduced or increased using means for controlling the speed of movement of seeds in the device (preferably in the form of a damper) or by imparting thermal vibration inactivation to the housing of the device.

When moving, the bean mixture enters the first heating zone, where a certain amount of thermal energy is supplied to each seed. With further movement in the seed, the process of redistribution of heat and moisture occurs. With the indicated redistribution process, the heat energy supplied during the first stage of heating is uniformly redistributed throughout the entire seed volume. The period of time during which the process of redistribution of heat and moisture is carried out in the seed, that is, the period of time between the end of the first stage of heating and the beginning of the second stage of heating of the product, preferably does not exceed twice the duration of heating of the product. The indicated temporal relationship between the duration of the heating stage and the stage of heat and moisture redistribution is determined empirically. As the studies showed, when going outside the specified range, there is a significant increase in the energy intensity of the entire process without increasing the specified technical result. With further movement of the thermally inactivated seeds, they enter the second heating zone, where a certain amount of thermal energy is supplied to each seed preheated during the first heating stage. Due to the heat introduced during the second stage of heating, the residual moisture in the seed is heated. With further movement, the seeds leave the heating zone, and the process of further redistribution of heat and moisture occurs in the seed. Next, the steps are repeated as described above, that is, they carry out stepwise heating of the moisture of each seed to the required temperature and redistribution of heat and moisture after each heating cycle. Heating of seeds leads to the destruction and a significant decrease in the activity of the lipoxygenase contained in them and similar enzymes that cause a bad smell, taste and aromatic sensations in the finished products, i.e. increase consumer characteristics of the finished product.

After passing through the thermal inactivation device, the heat-treated seeds enter the seed cooler through the heat-treated seed transportation system, where the heat-inactivated seeds are forcedly cooled while maintaining a significant amount of digestible amino acids and protein. After the cooler, the heat-treated seeds enter the first grinder of the heat-treated seeds, where they are split into 2-4 parts. The crushed beans enter the humidifier, where the moisture content of the crushed seeds is adjusted to the standard value. At the same time, if necessary, additional cooling of the heat-treated seeds of legumes occurs. Moistened particles enter the second grinder of heat-treated seeds, where particles up to 1-2 mm in size are obtained. The crushed particles through the system for unloading the crushed heat-treated seeds are delivered to the warehouse or to the transport hub of the enterprise.

The achievement of the specified technical result will be further justified by experimental data.

In the future, the essence of the developed technical solution will be disclosed using implementation examples.

The experiments were carried out in the vivarium of the State Unitary Enterprise "Zagorskoye" EPH VNITIP RAAS on broiler chickens of the cross "AVIAN-48". Feeding was carried out ad libitum with dry, complete feeds of plant type. Dry feed contained wheat, corn, legumes, sunflower meal, fish flour, lysine monochlorohydrate, methionine, common salt, monocalcium phosphate, limestone flour, premix. Soybean meal (control experiment), a mixture of fodder and soybean seeds (1: 1 ratio), a mixture of lupine and soybean seeds (1: 1 ratio), a mixture of lupine, fodder and soybean seeds taken in a ratio of 1: one.

Previously, the nutritional value of the used legumes was determined (% on air-dry matter) (see table 1).

Table 1 Nutrients and energy Lupine Forage beans Soybean Metabolic energy, kcal / 100 g 230 237 330 Crude protein 32,0 28.0 34.0 Crude fiber 13.5 6.6 7.0 Crude fat 3,7 1,5 16.6 Linoleic acid 1,1 0.48 8.25 Calcium 0.29 0.11 0.22 Phosphorus 0.43 0.5 0.65 Sodium 0.3 0.02 0,03 Amino acids lysine 1.45 1.4 2.10 histidine 0.96 0.74 0.9 arginine 3.03 3.0 2.62 threonine 0.90 0.90 1.40 glycine 0.90 1,08 1,5 cystine 0.37 0.28 0.50 valine 1.13 1.30 1,60 methionine 0.37 0.24 0.48 isoleucine 3.32 2.40 1.70 leucine 3.32 2.93 2.70 tyrosine - 0.8 1,02 phenylalanine 1.37 1,0 1.74 tryptophan 0.21 0.28 0.36

Beans, soybeans and lupine seeds, as well as mixtures thereof, were processed according to the above technology. For this, the above mixtures were formed, which were processed according to the developed technology. The device used contains five stages of heating, with a temperature of 35 ÷ 45 ° C in the first stage, 75 ÷ 85 ° C in the second stage, 95 ÷ 105 ° C in the third, and 110 ÷ 120 ° C in the fourth and fifth.

The studies were carried out in 7 groups of broilers, where the first group received traditional compound feed containing soybeans, the second group received compound feed with raw fodder beans and soybeans taken in a 1: 1 ratio, the third group received compound feed with unprocessed lupine seeds and soybeans, taken in the ratio 1: 1, the fourth group - compound feed with unprocessed soybeans, fodder beans and lupine seeds (taken in the ratio 1: 1: 1), the fifth group - compound feed with a processed mixture of fodder and soybeans taken in a ratio of 1: 1, the sixth group - compound feed with a treated mixture of lupine seeds and soybeans taken in a ratio of 1: 1, the seventh group - compound feed with a processed mixture containing soybeans, fodder beans and lupine seeds (taken in a 1: 1 ratio :one).

Table 2 shows the main zootechnical results of experiments on broilers.

table 2 Indicators Groups one 2 3 four 5 6 7 Live weight (kg) 1936 1870 1842 1851 1975 1959 1992 Including cockerels 2007 1910 1894 1877 2029 2061 2098 Including chickens 1865 1844 1821 1818 1921 1857 1962 The safety of the livestock,% 97.1 96.2 95.9 95.8 97.2 97.1 one hundred Feed consumption per 1 head, kg 3.40 3.49 3,51 3,50 3,5 3.57 3.42 Feed costs per 1.76 1.87 1.91 1.89 1.77 1.82 1.72 1 kg of growth The average daily gain in live weight, g 51,2 47.3 48.0 46.6 52.3 51.9 54,2

The data in table 2 confirm that soybeans, fodder beans and lupine seeds processed using the developed technology, successfully replace soybeans and their processed products without negatively affecting the productivity of broiler chickens.

Analysis of the broiler femur’s large bones for raw ash, calcium and phosphorus showed that the introduction of soybeans, fodder and lupine seeds treated using the developed technology does not impair the calcium and phosphorus content in broiler bones, although the use of untreated feed Beans and lupine seeds adversely affect bone and calcium.

Experiments show that the application of the developed method of thermal inactivation of legume seeds allows to obtain products with a low content of anti-nutritional substances with a high content of digestible amino acids and protein and increase the shelf life of the finished product.

Claims (9)

1. A method of processing seeds of legumes, characterized in that the heat inactivation of the seeds is carried out by heat treatment by step heating, followed by cooling of the thermally inactivated seeds, first grinding the seeds, moistening and grinding the seeds. 2. The method according to claim 1, characterized in that during the heat treatment, the seeds of legumes are moved at a constant speed. 3. The method according to claim 2, characterized in that the seeds are moved in the vertical direction. 4. The method according to claim 1, characterized in that during heat treatment, the time interval between the end of the previous stage of heating and the beginning of the second stage of heating of the product does not exceed twice the duration of the previous stage of heating of the product. 5. The method according to claim 1, characterized in that the seeds of various legumes are mixed before heat treatment. 6. The method according to claim 1, characterized in that the temperature of the last heating stage is from 105 to 125 ° C. 7. The method according to claim 1, characterized in that after cooling the temperature of the product is less than 50 ° C. 8. The method according to claim 1, characterized in that after the stage of wetting, the moisture content in the product is from 11 to 15%. 9. An inactivated product, characterized in that it is soybean seeds and / or lupine seeds and / or forage bean seeds processed by the method according to claims 1-8.