VEGAN PROTEIN EXTRACTION PRODUCTION METHOD

Abstract

The invention relates to a method for producing vegan protein extraction, used as a raw material in the food, medicinal food, and cosmetic industries to increase the protein content in protein-rich vegan products or as a substitute for animal protein.

Description

VEGAN PROTEIN EXTRACTION PRODUCTION METHOD Technical Area The invention concerns protein-rich raw materials for the food, pharmaceutical, and cosmetic industries. To increase the protein content in vegan products or as a substitute for animal protein. It relates to the extraction of vegan protein used as a raw material instead. The invention is particularly relevant to food production using cold pressing and ultrasonic extraction techniques. It enables the extraction of protein from waste with high efficiency, significantly reducing energy consumption. by significantly reducing and naturally processing food waste at low temperatures. a method that enables the production of vegan protein extraction containing proteins with preserved structure It is related to the method. State of the Art Current techniques for protein extraction generally involve high energy consumption and low energy output. based on the use of chemicals and enzymes characterized by efficiency It uses traditional methods. These methods require expensive equipment and It is not suitable from a sustainability perspective. In the literature review, an example of the current state of the technique is given. Document number WO2002069731 can be shown. The document in question concerns cafeterias. and waste generated by food businesses such as restaurants, supermarkets, and producers. It relates to the method of preparing animal feed from spoiled food waste. In this method, food waste is used to create a protein-rich animal feed. steamed, chopped, dried in a blender dryer, microwaved The animals are sterilized with radio waves in the processing area and then sent to protein-producing animals. It is processed in a way that makes it suitable for human consumption as animal feed. This process involves thermal processing. Processing and microwave processing are used. The given temperatures also improve the quality of the protein. This reduces protein efficiency, particularly affecting smaller protein sources. It causes deterioration in their structures. 35 2 In conclusion, the existence of the above problems and the inadequacy of the current solutions, This has made it necessary to make improvements in the technical field. Purpose of the Invention The present invention eliminates the aforementioned disadvantages and contributes to the relevant technical field. This relates to a vegan protein extraction production method that brings new advantages. The main purpose of the invention is to process food using cold pressing and ultrasonic extraction techniques. The goal is to enable the extraction of protein from waste with high efficiency. The invention aims to restore the natural structure of food waste by processing it at low temperatures. The aim is to develop a vegan protein extraction process that preserves proteins. Another aim of the invention is to create vegan protein that significantly reduces energy consumption. The goal is to demonstrate the extraction process. Another aim of the invention is to sustainably process food industry by-products. evaluated, high-value vegan protein, nutritional supplements and bioactive substances The goal is to ensure its transformation into production. Another aim of the invention is to utilize by-products such as tahini waste, almond milk waste, and alfalfa sprouts. products contribute to the economy by using innovative extraction and production methods. The aim is to ensure that it is won. Another aim of the invention is to produce acid from citrus waste using a zero-waste approach. By producing environmentally friendly solutions such as these, we can both improve waste management. as well as commercially available plant-based proteins and bioactive compounds. Their goal is to develop prototypes. Another aim of the invention is to combine different plant wastes (tahini, almond milk and alfalfa sprouts) into a single unit. Its use provides variety in protein production processes. Another aim of the invention is to extract proteins using ultrasonic extraction technology. 35. By increasing its efficiency, it is more sustainable and efficient compared to traditional methods. The goal is to provide a solution. 3 Another aim of the invention is to achieve low energy consumption and minimize its environmental impact. The aim is to bring an innovative approach to industrial production processes. Another aim of the invention is to produce food products based on waste management and sustainability principles. The aim is to ensure the implementation of a circular economy model in the industry. Detailed Description of the Invention This detailed explanation describes the vegan protein extraction production method that is the subject of the invention. preferred alternatives, solely for the purpose of better understanding the subject and It is explained in a way that will not create any limiting effects. The invention concerns protein-rich raw materials for the food, pharmaceutical, and cosmetic industries. To increase the protein content in vegan products or as a substitute for animal protein. instead, the production of a vegan protein extract used as a raw material It relates to a method that provides this. The invention, in its most basic form, consists of tahini waste, almond milk waste, alfalfa sprouts, and citrus fruits. It contains an acidic solution made from its waste. Table 1 lists the ingredients and proportions of the vegan protein extract that is the subject of this invention. Table 1: Vegan protein extract content and usage rates. By weight Contents Available Amount (%) Tahini waste 40 Almond milk waste 30 Clover sprouts 15 Acidic solution from citrus waste 15 Tahini waste, thanks to its high protein and mineral content, enhances the nutritional value of the final product. increases. 4 Almond milk waste is rich in essential fatty acids and proteins, and is an important component of the product. It enhances its functional properties. Alfalfa sprouts are rich in vitamins and antioxidants, enhancing the health benefits of the product. and extends shelf life. Acidic solution from citrus waste; citrus waste, auxiliary materials It is obtained from bioactive compounds and a natural acid solution. The process steps for the vegan protein extraction production method described in this invention are as follows: It is as follows; a) 40% tahini waste by weight, 30% almond milk waste by weight and 15% by weight of alfalfa sprouts for cleaning food waste and reducing its size, b) The reduced-size tahini waste, almond milk waste, and alfalfa sprout waste should be stored at 20-30°C. pressing at a temperature between them, c) The pulp portion taken from the press is processed into an acidic solution obtained from citrus waste. taken into solution in a 1:5 ratio d) The pulp in the acidic solution obtained from citrus waste is heated at 45°C for 30 minutes. Ultrasonic extraction process with ultrasonic waves for minutes by using the breakdown of cell walls, the solubility of proteins is increased. increasing and obtaining the extracted liquid, e) Filtering and concentrating the obtained liquid to obtain protein isolate. being done, f) Powdering the protein isolate by spray drying method, g) Packaging the resulting protein powder in an airtight manner. In an alternative design of the invention, chickpea water is mentioned in process step (a). (aquafaba), rice bran, or other food industry by-products such as soybean waste. available. In an alternative configuration of the invention, the extraction step mentioned in step (c) is Alternatively, low-energy microwave-assisted extraction can be used for this process. Enzymatic hydrolysis methods can also be used. 35

Claims

1. Protein as a raw material in the food, medical food and cosmetics industries. to increase the protein content in rich vegan products or animal-based Vegan protein used as a raw material instead of a protein substitute. Extraction is a production method, and its characteristic feature is; a) Tahini waste, almond milk waste and alfalfa sprout food waste by weight cleaning and reducing its size, b) Reduced size of tahini waste, almond milk waste, and alfalfa sprout waste Pressing at a temperature between 20-30°C, c) The pulp portion obtained from the press is derived from citrus waste. added to the resulting acidic solution in a 1:5 ratio d) The pulp in the acidic solution obtained from citrus waste Ultrasound extraction process at 45°C for 30 minutes. using waves, proteins are broken down by destroying cell walls. increasing solubility and obtaining extracted liquid, e) Filtering and concentrating the obtained liquid to produce protein isolate. obtaining f) Powdering the protein isolate by spray drying method, g) Packaging the resulting protein powder in an airtight manner. It includes the steps of the process.

2. A vegan protein extraction production method that complies with Claim 1, and its characteristics are: In the process step mentioned (a), chickpea water (aquafaba), rice bran or soy The process step involves using other food industry by-products such as waste. It includes.

3. A vegan protein extraction production method that complies with Claim 1, and whose characteristic is; In the mentioned (c) process step, a low alternative can be used for the extraction process. microwave-assisted extraction or enzymatic hydrolysis requiring energy The method involves using the process step.

4. A vegan protein extraction production method that complies with Claim 1, and its characteristics are: In the aforementioned processing step (a), the tahini waste should be 40% by weight. 35 6 5. A vegan protein extraction production method that complies with Claim 1, and its characteristics are: In the aforementioned processing step (a), 30% by weight of almond milk waste It is the fact that.

6. A vegan protein extraction production method that complies with Claim 1, and its characteristics are: In the aforementioned processing step (a), 15% by weight of alfalfa sprout waste It is the fact that.

7. A vegan protein extraction production method that complies with Claim 1, and its characteristics are: In the aforementioned process step (c), the acidic solution is made from citrus waste. It should be 15% by weight.