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Method for producing a protein-containing food ingredient consisting of flax coarse meal

A food additive and protein technology, applied in the direction of protein food ingredients, plant protein processing, protein composition of vegetable seeds, etc., can solve the problems that protein isolates cannot fully satisfy, and have no sensory properties

Inactive Publication Date: 2010-09-22
FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG EV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Protein isolates produced in complex ways often do not fully meet the above requirements due to the special need for pre-treatment of the raw material and processes when purifying the protein isolate
[0013] Shelf-stable products made from plant-based raw materials with outstanding sensory properties combined with outstanding solubility and interfacial properties do not currently exist

Method used

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Experimental program
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Effect test

Embodiment Construction

[0026] Commercially produced flax cake was conditioned to a residual oil content of less than 1% by extraction with commercial hexane.

[0027] For this purpose, 100 kg of flax cake are loaded into the percolator of the extraction unit, followed by extraction in several channels. In this case, the extraction was carried out in the first pass with 200 liters of hexane, and in the subsequent passes with 150 liters of hexane at an average of 45° C. for 4 hours. The percolation is carried out from above, the level of the percolator being adjusted so that the press cake is completely covered with hexane. Extraction was followed by removal of the extractant by steam stripping the flax press with supercritical hexane as long as less than 1% residual fat was achieved in the meal. For this purpose stripping is carried out with a total of 550 kg of hexane vapor under a vacuum of -0.6 bar over a period of 4 hours up to a vapor temperature of 40°C. Stripping was then carried out with fo...

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Abstract

The invention relates to a method for producing a protein-containing food ingredient, according to which flax coarse meal having a low residual oil content is produced or prepared, parts of native flax protein and soluble roughage from said flax coarse meal being dissolved or at least dispersed by aqueous extraction in an aqueous phase. Unsoluble fractions of flax coarse meal are removed from the total aqueous extract produced. A flax-protein-roughage mixture is then separated from the aqueous phase, in order to obtain the food ingredient therefrom. The food ingredient thereby obtained has a neutral taste, is technologically functional and stable in storage, and is characterised by good protein solubility and excellent boundary surface properties.

Description

technical field [0001] The present invention relates to a process for the preparation of food additives from flax meal. The additive mainly comprises protein and soluble coarse material and is characterized by neutral taste, high solubility, interfacial stabilization properties in foams and emulsions and storage stability. Background technique [0002] Flaxseed consists of a husk, a core, a thin endosperm, and two large cotyledons. Here, the flattened cotyledons accounted for 57% of the total seed weight, while the outer skin and endosperm accounted for 38%. The remaining 5% forms the kernel of the flaxseed. 75% of the linseed oil and most of the protein are stored in the cotyledons. The seed coat and endosperm contain 22% of the total oil, only 3% is present in the nucleus. The polysaccharides or mucilages of flaxseed are mainly located in the outer region of the seed coat. The seeds of the oleaginous flax plant contain up to about 45% oil, 25 to 35% protein and 25 to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
CPCA23J1/14A23J1/144A23J3/14
Inventor K·穆勒P·艾斯纳C·皮卡德特M·肖特H·凯泽
Owner FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG EV
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