WO2000010403A2 - Procede de production de proteines alimentaires a partir de matieres premieres vegetales - Google Patents

Procede de production de proteines alimentaires a partir de matieres premieres vegetales Download PDF

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Publication number
WO2000010403A2
WO2000010403A2 PCT/RU1999/000304 RU9900304W WO0010403A2 WO 2000010403 A2 WO2000010403 A2 WO 2000010403A2 RU 9900304 W RU9900304 W RU 9900304W WO 0010403 A2 WO0010403 A2 WO 0010403A2
Authority
WO
WIPO (PCT)
Prior art keywords
raw materials
vegetal raw
food
lipids
proteins
Prior art date
Application number
PCT/RU1999/000304
Other languages
English (en)
Russian (ru)
Inventor
Konstantin Mikhailovich Averin
Sergei Vilorovich Ivanov
Boris Vitalievich Stradomsky
Original Assignee
Obschestvo Sogranichennoi Otve
Konstantin Mikhailovich Averin
Sergei Vilorovich Ivanov
Boris Vitalievich Stradomsky
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Obschestvo Sogranichennoi Otve, Konstantin Mikhailovich Averin, Sergei Vilorovich Ivanov, Boris Vitalievich Stradomsky filed Critical Obschestvo Sogranichennoi Otve
Priority to AU54567/99A priority Critical patent/AU5456799A/en
Publication of WO2000010403A2 publication Critical patent/WO2000010403A2/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Iz ⁇ b ⁇ e ⁇ enie ⁇ n ⁇ si ⁇ sya ⁇ ⁇ ischev ⁇ y ⁇ myshlenn ⁇ s ⁇ i and m ⁇ zhe ⁇ by ⁇ is ⁇ lz ⁇ van ⁇ ⁇ i ⁇ izv ⁇ ds ⁇ ve ⁇ ischevy ⁇ ⁇ du ⁇ v in ⁇ ndi ⁇ e ⁇ s ⁇ y, ⁇ ische ⁇ ntsen ⁇ a ⁇ n ⁇ y, ⁇ nse ⁇ vn ⁇ y, ⁇ imiches ⁇ y ⁇ myshlenn ⁇ s ⁇ i and ⁇ a ⁇ zhe ⁇ i ⁇ izv ⁇ ds ⁇ ve le ⁇ a ⁇ s ⁇ v and ⁇ m ⁇ izv ⁇ ds ⁇ ve.
  • the non-fried soybean products moisturize up to 20 ... 30% and allow for 30 ... 40 minutes to heat the food up to 103 ° ⁇ .
  • Their heating is indispensable for the destruction of saponin, inhibitor of trypsin, sulfur and other substances, which negatively affect the digestion, which depresses the health.
  • this well-known method produces high-protein foods - unhealthy soybean flour with a content of 49%, which is 90% white-blue.
  • the last two types of food are mainly used for food purposes.
  • the enriched soybean meal, the unrefined soybean flour are used for various different purposes. All food and household products are disposed of and used in food and industrial applications.
  • the export of technical products has a valid force of 0.0015 ... 0.15, and ⁇ Communication 6, 5 ... 9.0.
  • the precipitation of a protein is carried out by 4.3 ... 5.6, and the thermal division with a potency of 0.0015 ... 0.15 is used for the separation of non-reactive substances; without adding salt.
  • grinding of the raw materials is carried out in the technological sector with a strong power 0.0015 ... 0.15. Otherwise, the separation of the food from the pulp and the quick release of squirrels results in the inability to disregard the hydraulic system.
  • E ⁇ ⁇ zv ⁇ lyae ⁇ ⁇ vysi ⁇ vy ⁇ d bel ⁇ a for scho ⁇ ⁇ blegcheniya di ⁇ uzii schel ⁇ chn ⁇ g ⁇ e ⁇ s ⁇ agen ⁇ a ⁇ i ⁇ vyshenn ⁇ m pressure ⁇ blegcheniya eg ⁇ ⁇ deleniya for scho ⁇ na ⁇ usheniya s ⁇ l ⁇ shn ⁇ s ⁇ i ⁇ le ⁇ chny ⁇ ⁇ b ⁇ l ⁇ che ⁇ sy ⁇ ya ⁇ i pressure sb ⁇ se in ⁇ tsesse schel ⁇ chn ⁇ y e ⁇ s ⁇ a ⁇ tsii, ch ⁇ ⁇ vyshae ⁇ ⁇ izv ⁇ di ⁇ eln ⁇ s ⁇ s ⁇ s ⁇ ba and ⁇ a ⁇ zhe for scho ⁇ ⁇ iziches ⁇ i ⁇ sv ⁇ ys ⁇ v zhid ⁇ y dvu ⁇ isi ugle ⁇ d
  • the method is implemented by the following method.
  • the pressure is higher than the atmospheric pressure to accelerate the diffusion of the raw material, and the pressure is discharged, which eliminates the pressure.
  • the yield of alkaline extract due to the opening of vegetative cells.
  • Alkaline extract is separated and processed with acid to reduce the protein and protein deposition in the electric circuit.
  • the precipitated protein separates and rinses away the residues of alkali and acid.
  • the non-technical result achieved in the process of solving the problem is the decrease in the time of the extraction of lipids in the general process of generating electricity.
  • the operation of the extraction of lipids is carried out by centrifugation.
  • P ⁇ vyshenie ⁇ aches ⁇ va bel ⁇ a, ⁇ yavlyayuscheesya in eg ⁇ vys ⁇ y ⁇ as ⁇ v ⁇ im ⁇ s ⁇ i, byl ⁇ d ⁇ s ⁇ ignu ⁇ ⁇ db ⁇ m ⁇ imalny ⁇ ⁇ em ⁇ e ⁇ a ⁇ u ⁇ ny ⁇ ⁇ a ⁇ ame ⁇ v ⁇ m ⁇ la, e ⁇ s ⁇ a ⁇ tsii bel ⁇ a and li ⁇ id ⁇ v and drying ⁇ ye ⁇ zv ⁇ lili not ⁇ e ⁇ ey ⁇ i ⁇ g, u ⁇ udshayuschy ⁇ as ⁇ v ⁇ im ⁇ s ⁇ bel ⁇ a.
  • the original method of calculating the bean matter is that it depends on the quality of the target product. This operation is carried out by any well-known methods. Rotten, moldy, damaged by pesticides, contaminated with simple impurities: sand, dust, parts of stalks and seeds, seeds of other plants and t.p. Then, the factory produces cleaned mills in the mill complex at a rate of 1000 kg / h in the vicinity of 40 ° C. With this, soybean flour with a particle size of less than 45 ... 65 ⁇ m is received. Immediately after the sale of land, the department of hunting, i.e.
  • the supply and suspension of food is at a rate of flour 1:10 in tanks with a volume of 8.5 m 3 , with a minimum of 60 appliances. In the process of this operation, they receive a suspension of the inextricable parts of soybeans in the protein solution in water. Suspension life of no more than 3.5 hours. Further, the aqueous suspension is centrifuged with a cycle of 15 minutes, with a humidity of 60 ... 70% and an aqueous solution of the protein (fruit). Further, in a spray dryer, at a temperature of 170-180 ° C, dry wet cake is dried, emitting a temperature of ... 8-85%. ⁇ water protein (protein) is consumed within 10 ... 15 min. salted acid, a concentration of 35 ...

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Peptides Or Proteins (AREA)

Abstract

Cette invention concerne un procédé qui se rapporte au domaine de l'industrie alimentaire et qui permet de produire des protéines alimentaires à partir de matières premières végétales. Ce procédé peut être utilisé dans la production de produits alimentaires dans le domaine de la confiserie, des concentrés alimentaires, des conserves, de l'industrie chimique, ainsi que dans la production de médicaments et de nourriture pour animaux. Ce procédé de production de protéines alimentaires comprend essentiellement les étapes suivantes: nettoyer et broyer les matières premières végétales puis séparer les déchets de broyage; obtenir des effluents centrifugés et du gruau par centrifugation; coaguler les protéines sous forme de matière brute issue de l'isolat des effluents centrifugés; et extraire les lipides à l'aide de dioxyde de carbone liquide à une pression supérieure à la pression atmosphérique. D'après cette invention et après avoir broyé les matières premières végétales, ces dernières sont mises en solution et en suspension dans de l'eau, après quoi on sépare la matière brute de l'isolat protéique et le gruau. L'extraction des lipides se déroule lors de la dernière étape du processus immédiatement à partir de la matière brute ainsi obtenue de l'isolat et du gruau. Dans un mode de réalisation optimal, les matières premières végétales consistent en des graines de soja. L'extraction des lipides se fait en outre par écoulement et de manière discontinue en faisant passer le dioxyde de carbone liquide à travers une masse d'isolat. Cette extraction se fait à une pression de 5,6 à 6,5 Mpa, tandis que le broyage des graines de soja se fait à une température ne dépassant pas 40 DEG C de manière à obtenir des grains d'une taille de 45 à 65 mu m. Dans un mode de réalisation préféré, la mise en solution et la mise en suspension des matières premières végétales se font dans de l'eau potable dont le pH varie de 6 à 7. Cette invention permet de raccourcir le temps d'extraction des lipides au cours d'un processus industriel global d'extraction de protéines alimentaires à partir de matières premières végétales.
PCT/RU1999/000304 1998-08-24 1999-08-23 Procede de production de proteines alimentaires a partir de matieres premieres vegetales WO2000010403A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU54567/99A AU5456799A (en) 1998-08-24 1999-08-23 Method for producing food proteins from vegetal raw materials

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU98115615A RU2124844C1 (ru) 1998-08-24 1998-08-24 Способ получения пищевого белка из растительного сырья

Publications (1)

Publication Number Publication Date
WO2000010403A2 true WO2000010403A2 (fr) 2000-03-02

Family

ID=20209626

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU1999/000304 WO2000010403A2 (fr) 1998-08-24 1999-08-23 Procede de production de proteines alimentaires a partir de matieres premieres vegetales

Country Status (3)

Country Link
AU (1) AU5456799A (fr)
RU (1) RU2124844C1 (fr)
WO (1) WO2000010403A2 (fr)

Also Published As

Publication number Publication date
AU5456799A (en) 2000-03-14
RU2124844C1 (ru) 1999-01-20

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