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RU2004113448A - Способ фракционирования жмыха и измельченного жмыха масличных семян - Google Patents

Способ фракционирования жмыха и измельченного жмыха масличных семян Download PDF

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RU2004113448A
RU2004113448A RU2004113448/13A RU2004113448A RU2004113448A RU 2004113448 A RU2004113448 A RU 2004113448A RU 2004113448/13 A RU2004113448/13 A RU 2004113448/13A RU 2004113448 A RU2004113448 A RU 2004113448A RU 2004113448 A RU2004113448 A RU 2004113448A
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fraction
protein
oil
cake
rich
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RU2004113448/13A
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RU2295250C2 (ru
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Стен КВИСТ (SE)
Стен КВИСТ
Томми КАРЛЬССОН (SE)
Томми КАРЛЬССОН
Джон Марк ЛОТЕР (DK)
Джон Марк ЛОТЕР
ДЕ КАСТРУ Фернанду БАСИЛЕ (BR)
ДЕ КАСТРУ Фернанду БАСИЛЕ
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Биовелоп Интернэшнл Б.В. (Nl)
Биовелоп Интернэшнл Б.В.
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    • 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
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    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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    • A23J1/148—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 by treatment involving enzymes or microorganisms
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Claims (15)

1. Способ влажного фракционирования прессового жмыха и/или измельченного жмыха масличных семян, отличающийся тем, что прессовый жмых или измельченный жмых масличных семян диспергируют в воде и подвергают комбинированной обработке мокрым измельчением, ферментами и нагреванием, за которой следует последовательное фракционирование при повышенной температуре с использованием центробежных сил и исключения по размеру (ультрафильтрации), с получением одной или более богатых волокном фракций, по меньшей мере трех различных богатых протеином фракций, возможно, богатой маслом фракции, богатой сахаром фракции и богатой фитатом фракции, с последующей конечной стадией, состоящей в сушке или частичном выпаривании вышеуказанных фракций.
2. Способ по п. 1, отличающийся тем, что прессовый жмых или измельченный жмых масличных семян представляет собой остаточную волокнисто-протеиновую фракцию, полученную традиционными способами извлечения масла из масличных семян типа сои, семян рапса, хлопковых семян, семян подсолнечника, и семян льна.
3. Способ по п. 1, отличающийся тем, что сочетание мокрого измельчения, ферментативной и тепловой обработки проводят для достижения высокой эффективности последующего фракционирования основных компонентов прессового жмыха и измельченного жмыха масличных семян, т.е. волокна, протеина, масла, сахара и фитата, при этом достигается коэффициент извлечения как протеина, так и остаточного масла и фитатов, составляющий по меньшей мере 70% от их исходного количества.
4. Способ по любому из пп. 1-3, отличающийся тем, что ферментативную обработку проводят, используя один фермент или комбинацию более чем одного из следующих ферментов: бета-глюканаза, ксиланаза, гемицеллюлаза, арабиназа и пектиназа.
5. Способ по п. 1, отличающийся тем, что перед стадией фракционирования или стадией сушки проводят стадию инактивации ферментов.
6. Протеиновая фракция, полученная способом по п.1, применимая в пищевых продуктах и кормах в качестве протеинового ингредиента для замены других протеиновых продуктов из растительных, животных и микробных источников, причем указанная фракция обеспечена в сухом виде с по меньшей мере 88% сухого вещества, и содержит одну или более протеиновых фракций, полученных в указанном процессе и при этом содержит от 30 до 95% протеина и от 1 до 60% масла.
7. Протеиновая фракция по п.6, дополнительно содержащая активные ферменты того типа, которые использованы в способе.
8. Масляная фракция, полученная способом по п.1, применимая в пищевых продуктах и кормах в качестве заменителя жира или эмульгатора для замены других жировых продуктов из растительных и животных источников, причем указанная фракция обеспечена в виде эмульгированного масла и включает одну или две масляных фракций, полученных в указанном способе, и содержит по меньшей мере 60% жиров и менее 30% протеина.
9. Масляная фракция по п.8, дополнительно содержащая активные ферменты того типа, которые использованы в способе.
10. Фракция волокон, полученная способом по п.1, применимая в кормах в качестве сбалансированного кормового ингредиента, причем указанная фракция обеспечена в сухом виде с по меньшей мере 88% сухого вещества, и содержит по меньшей мере 50% волокон, 15% протеина и 10% жиров.
11. Фракция волокон по п.10, дополнительно содержащая активные ферменты того типа, которые использованы в способе.
12. Фракция сахаров, полученная способом по п.1, применимая в кормах в качестве источника энергии или связующего для комбикорма, или в качестве среды для микробной ферментации, причем указанная фракция обеспечена в виде сиропа с по меньшей мере 75% сухого вещества, и содержит по меньшей мере 50% нейтральных и кислотных сахаров.
13. Фракция сахаров по п.12, дополнительно содержащая активные ферменты того типа, которые использованы в способе.
14. Фракция фитата, полученная способом по п.1, применимая в пищевых продуктах и кормах в качестве антиоксиданта и вкусового агента, и в пищевых/косметических/фармацевтических продуктах в качестве агента, предотвращающего рак, мочекаменную болезнь или бактериальный зубной налет, причем указанная фракция обеспечена в сухом виде и содержит от 30 до 80% фитата.
15. Установка для осуществления способа по любому из пп.1-5, отличающаяся тем, что она включает резервуар для тепловой обработки (1), мокрую мельницу (2), теплообменник (3) для инактивации ферментов, смесительные резервуары (7, 9 и 12), декантаторы (4 и 8), сепараторы (11 и 13), ультрафильтр (9), выпарной аппарат (10) и сушилки (5, 6 и 14).
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ATE385701T1 (de) 2008-03-15
RU2295250C2 (ru) 2007-03-20
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WO2003028473A1 (en) 2003-04-10
CA2462538A1 (en) 2003-04-10
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