CN1750761A - Aleurone product and corresponding production method - Google Patents

Abstract

The present invention relates to a aleurone product, which includes the granule comprised by cereal-aleurone cell, especially the wheat-aleurone cell, it is characterized in that the granule which is comprised by the cereal-aleurone cell is fine lapping granule, the longest dimension is in the scope which is at most 500 mu m of the aleurone cell diameter. The method for making the aleurone product of the invention comprises the following steps of: preparing the bran, especially the wheat bran, which is composed of aleurone component and non-aleurone component; separating the aleurone component and the non-aleurone component, to form the compound composed of aleurone component and non-aleurone component; regulating the moisture degree of the component to 10 percent to 20 percent by weight; processing fine grinding using the grinding compaction equipment with at least one pair of rollers, the roller rotates and squeezes to each other with different surface velocity.

Description

Aleurone product and its preparation method

The invention relates to an aleurone product comprising granules composed of cereal-aleurone cells, in particular wheat-aleurone cells, and to a process for the preparation of the product.

Aleurone is a nutritionally physiologically valuable constituent of cereals and especially wheat grain. Aleurone is present in wheat grains as a single-cell layer (aleurone) between the flour body (endosperm) and the outer shell (pericarp and testa) of the wheat grain. The weight content of the aleurone in wheat is 8.3% on average.

Aleurone can be separated from the bran by physical, in particular mechanical-grinding and bio-enzymatic methods, and processed further. The bran used here as a raw material can be obtained in a grain mill in the usual way. Reference is also made in this regard to the applicant's International Patent Application WO 01/15711A2.

The most nutritionally physiologically important substances of the wheat grain are contained in concentrated form in the aleurone cells of the wheat grain, such as vitamins, minerals, essential fatty acids, nutritional fibers, high-value proteins (albumin) and special protective Sexual substances (biologically active substances such as polyphenols, lignin, calcium magnesium phytate, etc.). Furthermore, wheat has been an effective food for humans and animals for thousands of years.

High levels of vitamins and minerals contribute to general health and mental and physical performance.

The nutritional fiber of aleurone helps to enhance the digestive activity in the large intestine (prebiotic effect). In addition, the nutritional fiber delays absorption in the small intestine by its ion-exchange activity and binds harmful substances. This nutritional fiber thus contributes to long-lasting satiety and aids in detoxification.

The bioactive substances of aleurone such as polyphenols, flavonoids, lignin, β-glucan, etc. have preventive effects on a series of civilization diseases such as arteriosclerosis and certain cancers.

The object of the present invention is to make aleurone and its constituents useful nutrition for humans and animals.

The object of the present invention is achieved in that the aforementioned aleurone product contains finely ground particles composed of cereal-aleurone cells, the longest dimension of which is approximately in the range of at most 500 μm in diameter of the aleurone cells. The aleurone-containing granules can be added in finely ground form, especially as an admixture, to conventional foods, especially to a variety of foods suitable for human and animal nutrition. Preferably in the case of more than 50% of the granules consisting of aleurone cells, the longest dimension is in the range of up to 500 μm in diameter of the aleurone cells.

There is a preference for finer aleurone products for certain applications. In this case the longest dimension may be in the range of 100-300 μm. Preferably in the case of more than 50% of the particles consisting of aleurone cells, the longest dimension is in the range of 100-300 μm. The longest dimension can also be in the range of 10-100 μm, in which case it is also preferred in the case of more than 50% of the particles consisting of aleurone cells, that the longest dimension is in the range of 10-100 μm.

According to the invention, the granules composed of aleurone cells contain cell aggregates composed of 1-200 aleurone cells, wherein preferably more than 50% of the granules composed of aleurone cells are composed of 1-200 aleurone cells. Cell aggregates composed of pink cells.

In the case of some finer aleurone products, the granules composed of aleurone cells contain cell masses consisting of 5-100 aleurone cells, wherein preferably more than 50% of the granules composed of aleurone cells are A cell mass consisting of 5-100 aleurone cells.

A particular characteristic of the aleurone product according to the invention is that the smallest size of the grain-aleurone-cell granules corresponds approximately to the size of a single aleurone cell. In other words, usually single cells of the unicellular aleurone (wheat) are still intact. By fine grinding and subsequent fractionation, only the size or number of aleurone cells of this cell mass, still called a cluster, is determined.

Although aleurone is also contained in the grains of other cereals, it is preferred to use aleurone cells in wheat bran.

The bioavailability of the aforementioned substances contained in the aleurone cells depends decisively on the state of the cell walls of the aleurone cells in the cell mass according to the invention.

In a particular embodiment, the cell walls of all aleurone cells of the granule are intact. This is achieved by very careful fine grinding. The advantage is that the cell content of the aleurone cells can be maintained for a long time. In particular, oxidation of cellular components is prevented.

In another embodiment, a portion of the aleurone cells of the granule have damaged cell walls. Preferably less than 50% of the aleurone cells in the granule have damaged cell walls. This makes the valuable contents of aleurone cells, mainly composed of arabinoxylan, more accessible during digestion than in the case of intact aleurone cells. In order to prevent premature oxidation of cell contents, various antioxidants can be mixed in the aleurone product of the present invention if desired.

The cell walls of the aleurone cells can be at least partially damaged or weakened using enzymatic, chemical, mechanical or thermal means. Combinations of these measures such as mechanical-enzymatic or mechanical-thermal combinations can also be used to weaken the cell wall. Depending on the degree of damage/weakening of the cell walls of the aleurone cells, humans and animals absorb the above-mentioned nutri-physiologically valuable substances faster and more completely or slower and less completely during digestion, wherein in In the second case, only the prebiotic effect becomes dominant based on the cells present in the digestive tract. By targeted adjustment of the degree of damage to the aleurone cells, the rate of release of the nutritionally-physiologically valuable substance can be adjusted as desired. Strongly damaged aleurone cells lead to rapid and virtually complete digestion of the cell contents, whereas weakly damaged aleurone cells require a longer time for digestion (fermentation).

In a particular embodiment, the aleurone product is a mixture of a first standard aleurone product and a second standard aleurone product, wherein preferably the first standard aleurone product mainly contains undamaged Aleurone Cells and Second Criterion - Aleurone products mainly contain damaged aleurone cells. This allows the preparation of a "custom" aleurone product which can be adapted to the physiological needs of certain individuals (human or animal).

The second standard-aleurone product mainly contains damaged aleurone cells or mainly consists of aleurone cell-fragments.

The aleurone product of the present invention mainly has the following composition: 10-30% by weight of protein, 5-15% by weight of ash, 2-8% by weight of fat and 30-60% by weight of non-digestible or only partially digestible fiber .

The main achievement of the present invention is that the aleurone product according to the invention contains more than 90% by weight of aleurone, in particular more than 95% by weight of aleurone. Practically pure "aleurone powders" can also be prepared according to the invention. In the case of the wheat bran based products of the present invention, the husk kernels which would give the product a brown color are practically no longer present. More precisely, according to the present invention, the high-purity "aleurone powder" is almost white or pale yellow to white, wherein practically no dark brown shell grains can be found.

In another embodiment, the aleurone product according to the invention may also, in addition to the aleurone cell mass, also contain shell grains originating from the original bran. Such products can be produced at relatively low cost.

The method for preparing aleurone product of the present invention comprises the following steps:

a) preparation of bran, in particular wheat bran, consisting of aleurone components and non-aleurone components;

b) separating aleurone components and non-aleurone components to form a mixture consisting of aleurone components and non-aleurone components;

c) adjusting the humidity of the mixture to contain 10-20% by weight of water;

d) fine grinding with a grinding-roller apparatus having at least one pair of rollers, which rolls rotate at different surface speeds and press against each other so as to subject the aleurone ingredients to pressure and shear.

By applying mechanical stress to the aleurone grains in step d), the nutritionally physiologically valuable contents of the aleurone cells are made more digestible by the individual, and the composition (dehydration) and taste of the aleurone product can also be induced (to get rid of suffering) changes.

In step c), the humidity is preferably adjusted to 14-16% by weight. It is advantageous to adjust the humidity of the selected aleurone ingredients to a value of 10-20% by weight of water, especially 14-16% by weight of water, because the combination of water and the subsequent fine grinding unexpectedly leads to the presence of aleurone in the Improvement in taste, especially leading to debitterness.

It is advantageous to carry out the step of extracting the aleurone components from the mixture as before step d). That is, if too much non-aleurone ingredients such as especially shell particles are contained in the mixture to be finely ground, fine grinding will be difficult due to the relatively hard foreign particles which are practically crushed between the grinding rolls. It acts as a "gasket", thereby preventing the original aleurone grains (= aleurone-cell mass) from being broken by rolling.

This selection step can preferably be carried out electrostatically, and is preferably carried out before step c). Electrostatic selection of aleurone components yields a virtually pure "aleurone powder" that not only allows for better fine grinding, but also has a more fine-looking appearance than the brown fine powder product contaminated by shell particles. Desirable pure appearance of yellowish white powder.

For this purpose, the aleurone ingredients can be ground multiple times by passing the aleurone components through pairs of rollers for fine grinding, or the aleurone ingredients can be ground multiple times by passing several pairs of rollers connected in series, wherein the rollers The gap is adjusted to practically zero and the rollers are pressed against each other.

The fine grinding step is preferably followed by a further step of selecting the finely ground (micromilled) aleurone fraction, which preferably applies a wet separation method. The above-mentioned fractions in the range of 50-500 μm, 100-300 μm or 10-100 μm can thus be obtained.

Further advantages, features and application possibilities of the invention are given by the following non-limiting explanatory description of preferred embodiments of the aleurone product of the invention with the aid of the accompanying drawings:

Figure 1 shows a micrograph of a substantially undamaged aleurone cell-agglomerate of the present invention;

Figure 2 shows an electron micrograph with greater resolution of the substantially undamaged aleurone cell-agglomerate of Figure 1;

Figure 3 shows a macroscopic photograph of a mixture of substantially undamaged aleurone cell-aggregates ("aleurone granules") and shell granules of the present invention;

Fig. 4 shows the aleurone cell-agglomerates ("aleurone granules") of the present invention consisting of almost no intact aleurone cell-agglomerates ("aleurone paste") Visual photo of the mixture.

Figure 1 shows a photomicrograph of an essentially undamaged aleurone cell-mass 1 according to the invention, as it would normally be after step b) of the method according to the invention. The aleurone cell mass 1 shown here always consists of a monolayer of aleurone cells 2 (see FIG. 2 ). The clumps represent fragments derived from the unicellular aleurone layer between the husk and flour of the wheat kernel. The photograph shows a fraction in which the longest dimension of aleurone cell-clumps 1 is in the range of about 100-300 μm.

FIG. 2 shows an electron micrograph with greater resolution of the substantially undamaged aleurone cell-mass 1 of FIG. 1 . Individual aleurone cells 2 and cell walls 3 can now be clearly identified. The whole slightly damaged aleurone cells 2 are concentrated at the edge of the small sheet-like aleurone cell-mass 1 where the originally interconnected unicellular aleurone layers of the wheat grain are usually broken apart in steps a) and b) . The cell walls 3 of the aleurone cells 2 are mainly composed of arabinoxylans and are only weakly or not at all broken down or "ruptured" when digested by humans as well as many animals. However, it is slowly fermented by bacteria in the digestive tract. The aforementioned and other nutritionally physiologically valuable constituents are therefore available to a limited extent by the digesting human or animal organism.

Figure 3 shows a macroscopic photograph of a mixture of substantially intact aleurone cell-aggregates ("aleurone granules") and shell granules according to the invention. In addition to aleurone cells-aggregate 1, which totaled 5, capsicles 4 were also visible.

Figure 4 shows a mixture according to the invention consisting of virtually no damaged aleurone cell-agglomerates ("aleurone granules"), but essentially consisting of damaged aleurone cell-agglomerates ("aleurone paste") visible photos. This damaged aleurone cell-mass 5 whose majority of aleurone cells 2 (see FIG. 2 ) are broken or split and most of its cell contents spills out now forms an "aleurone slurry", i.e. from a few cell aggregates 1 always containing only very few aleurone cells 2, single aleurone cells 2, damaged cell aggregates and damaged aleurone cells, and overflow intracellular aleurone-juice). The damaged or ruptured cell wall 3 of the aleurone cell 2, consisting mainly of arabinoxylan, releases most of the aforementioned and other nutritionally physiologically valuable aleurone cell components, so that these components are And many animals are available for digestion without losing the prebiotic effect of the original cell wall in the large intestine (arabinoxylan fermentation).

The bioavailability of the nutrophysiologically valuable constituents of the wheat grain increases progressively with the following manifestations of aleurone:

· Whole grains (whole wheat)

Husk separated from wheat kernels with attached aleurone layer (whole bran)

·Mixture of "aleurone grains" and husk grains (crushed bran)

· Separated "aleurone granules" (still only aleurone cells - mass 1)

Finely ground aleurone grains ("aleurone-paste")

This bioavailability is only slightly increased from 1) to 2), from 2) to 3) and from 3) to 4), whereas the bioavailability can be greatly increased with the fine grinding according to the invention.

A quantitative comparison between the aleurone-forms 3), 4) and 5) is shown by Table 1: ^LEURON® .

Table 1: ^LEURON® Analysis per 100 grams method unit 3) 4) 5) heat calculate cal 173 202 236 Total fat AACC 30-14 g 6.8 8.0 8.8 Ash AACC 08-01 g 8.5 10.6 10.7 total hydrocarbon calculate g 59.0 53.0 52.4 Total NFG Nutritional Fiber AACC 32-07 g 49.6 42.8 36.8 insoluble nutritional fiber AACC 32-07 g 46.6 38.8 32.5 NFG percentage AACC 32-07 % 94 91 88 soluble nutritional fiber AACC 32-07 g 3.1 4.1 4.3 NFG percentage AACC 32-07 % 6 9 12 Protein (factor 5.7) AACC 46-12 g 15.6 18.2 19.3 humidity AACC 44-15A g 10.1 10.2 8.8

legend:

3) A mixture of aleurone grains and shell grains

4) Pure aleurone granules - powder

5) Ground aleurone grains

Other typical compositions of the aleurone-formulations according to the invention are shown in Table 2.

Table 2: Typical composition of aleurone-formulations method unit ASP-1 ASP-2 Original protein (Nx5.70) Leco g/100g DM 16.5 20.8 raw fat Soxhlet g/100g DM 5.8 5.7 - Higher unsaturated fatty acids - Lower unsaturated fatty acids - Saturated fatty acids HPLC-fatty acid profile % raw fat 661816 661816

Total Nutritional Fiber-Water Insoluble Nutritional Fiber-Water Soluble Nutritional Fiber AOAC991.43 g/100g DMg/100g DMg/100g DM 54.150.04.1 47.143.04.1 Raw ash-phosphorus-potassium-magnesium-calcium-iron-zinc-sodium Ashing furnace/590℃ microwave-mineralization+AAS g/100g DMg/kg DMg/kg DMg/kg DMmg/kg DMmg/kg DMmg/kg DMmg/kg DM 9.321.218.58.476221311417  11.325.822.510.393026013921 Vitamin-B1(Thiamine)-B2(Riboflavin)-B6(Pyridoxine)-Niacin-Folic Acid-Pantothenic Acid-E(DL-α-Tocopherol-AC) Swiss Food Analysis Act mg/100 DMmg/100g DMmg/100g DMmg/100g DMμg/100g DMmg/100g DMmg/100g DM n.a.n.a.n.a.n.a.n.a.n.a.n.a. 1.40.21.332.91584.91.2 inositol acid Egli(267) g/100g DM 6.9 8.4

legend:

ASP-1 : an aleurone product prepared from:

Starting from wheat bran containing aleurone components and non-aleurone components.

The aleurone components are mechanically separated from the non-aleurone components to obtain a mixture consisting of aleurone components and non-aleurone components.

The humidity of the mixture is then adjusted to 10-20% by weight of water.

The mixture thus prepared is finely ground (micro-milled) by means of a grinding-rolling apparatus equipped with at least one pair of rollers. The rollers rotate at different surface speeds and press against each other.

The product ASP-1 thus obtained contains shell granules in addition to aleurone granules (agglomerates composed of aleurone cells).

ASP-2 : Aleurone product prepared from:

Start from ASP-1.

The ASP-1 is enriched to increase the content of aleurone grains.

The separation of the shell granules required for this is accomplished by charging the ASP-1 via contact or tribocharging and subsequent electrostatic separation of the shell granules from the aleurone granules.

The product ASP-2 thus obtained has a high aleurone content.

Labels in the accompanying drawings:

1 undamaged aleurone cell-agglomerate ("aleurone granule")

2 aleurone cells

3 cell wall

4 shell grains

5 Damaged aleurone cell-mass ("aleurone-pulp")

Claims (39)

1. an aleurone product, said aleurone product contains by cereal-aleurone cells, especially the granule that is made up of wheat-aleurone cell, it is characterized in that, described granule that is made up of cereal-aleurone cell is fine Ground particles, the longest dimension of the finely ground particles is in the range of aleurone cell diameter up to 500 μm. 2. The aleurone product according to claim 1, characterized in that, in the case of more than 50% of the particles consisting of aleurone cells, the longest dimension thereof is in the range of at most 500 μm in diameter of the aleurone cells. 3. Aleurone product according to claim 1 or 2, characterized in that said longest dimension is in the range of 100-300 [mu]m. 4. The aleurone product according to claim 3, characterized in that, in the case of more than 50% of the particles composed of aleurone cells, their longest dimension is in the range of 100-300 μm. 5. Aleurone product according to claim 1 or 2, characterized in that said longest dimension is in the range of 10-100 [mu]m. 6. The aleurone product according to claim 3, characterized in that, in the case of more than 50% of the particles consisting of aleurone cells, their longest dimension is in the range of 10-100 [mu]m. 7. The aleurone product according to any one of claims 1-6, characterized in that the granule composed of aleurone cells is a cell mass composed of 1-200 aleurone cells. 8. The aleurone product according to claim 7, characterized in that more than 50% of the granules consisting of aleurone cells are cell aggregates consisting of 1-200 aleurone cells. 9. The aleurone product according to claim 7 or 8, characterized in that the granule composed of aleurone cells is a cell mass composed of 5-100 aleurone cells. 10. The aleurone product according to claim 9, characterized in that more than 50% of the granules consisting of aleurone cells are cell masses consisting of 5-100 aleurone cells. 11. Aleurone product according to any one of claims 1 to 10, characterized in that the smallest size of the granules composed of cereal-aleurone cells corresponds approximately to the size of a single aleurone cell. 12. The aleurone product as claimed in claim 1, characterized in that the granules composed of cereal-aleurone cells are always formed by aleurone cells via a single cell layer. 13. Aleurone product according to any one of claims 1-12, characterized in that the aleurone cells are derived from wheat bran. 14. Aleurone product according to any one of claims 1 to 13, characterized in that all aleurone cells of the granule have undamaged cell walls. 15. The aleurone product according to any one of claims 1 to 14, characterized in that a portion of the aleurone cells of the granule contain damaged cell walls. 16. The aleurone product according to claim 15, characterized in that less than 50% of the aleurone cells in the granule contain damaged cell walls. 17. The aleurone product according to claim 15 or 16, characterized in that it is a mixture consisting of a first standard-aleurone product and a second standard-aleurone product, 18. The aleurone product according to claim 17, characterized in that the first standard-aleurone product mainly contains undamaged aleurone cells and the second standard-aleurone product mainly contains damaged aleurone cells. 19. The aleurone product according to claim 18, characterized in that the second standard-aleurone product mainly contains damaged aleurone cells or mainly consists of aleurone cell-fragments and spilled cell contents. 20. The aleurone product according to claim 19, characterized in that the aleurone product is a pressed product. 21. Aleurone product according to any one of claims 15-20, characterized in that said damaged cell walls are cell walls weakened by enzymes. 22. Aleurone product according to any one of claims 15-20, characterized in that the damaged cell walls are mechanically weakened cell walls. 23. Aleurone product according to one of the preceding claims, characterized in that it contains 10-30% protein. 24. Aleurone product according to one of the preceding claims, characterized in that it contains 5-15% by weight of ash. 25. Aleurone product according to one of the preceding claims, characterized in that it contains 2-8% fat. 26. Aleurone product according to one of the preceding claims, characterized in that it contains 30-60% by weight of non-digestible or only partially digested fibers. 27. Aleurone product according to one of the preceding claims, characterized in that it contains more than 95% by weight of aleurone. 28. An aleurone product characterized in that it contains more than 99% by weight of aleurone. 29. The aleurone product according to claim 27 or 28, characterized in that it contains, in addition to the aleurone cell mass, an outer shell granule. 30. A process for the preparation of an aleurone product according to any one of claims 1-29, comprising the steps of: a) preparation of bran, in particular wheat bran, consisting of aleurone components and non-aleurone components; b) separating aleurone components and non-aleurone components to form a mixture consisting of aleurone components and non-aleurone components; c) adjusting the humidity of the mixture to a value containing 10-20% by weight of water; d) Finely grinding (micro-grinding) the mixture with a grinding-roller apparatus with at least one pair of rollers rotating and pressing against each other at different surface speeds. 31. The method according to claim 30, characterized in that in step c) the humidity is adjusted to 14-16% by weight of water. 32. The method according to claim 30 or 31, characterized in that a step of extracting aleurone components from the mixture is carried out before step d). 33. The method according to claim 32, characterized in that the extraction is carried out electrostatically, preferably before step c). 34. Process according to any one of claims 30-33, characterized in that in step d) the aleurone ingredient is passed through the roller pair several times for multiple grinding. 35. Process according to any one of claims 30-34, characterized in that in step d) the aleurone ingredient is passed through several pairs of rollers connected in series to perform multiple grindings. 36. The method according to one of claims 30-35, characterized in that step d) is followed by a further step for selecting finely ground (microground) aleurone components, preferably by means of a wet separation method. 37. The method according to claim 36, characterized in that a cereal-aleurone cell fraction is selected whose longest dimension is in the range of aleurone cell-diameter up to 500 [mu]m. 38. The method according to claim 36 or 37, characterized in that a cereal-aleurone cell fraction is selected whose longest dimension is in the range of 100-300 [mu]m. 39. Process according to any one of claims 36-38, characterized in that a cereal-aleurone cell fraction is selected whose longest dimension is in the range of 10-100 [mu]m.

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