Production of rapeseed protein concentrate for human consumption

• US 4,083,836 A
• Filed: 07/06/1976
• Issued: 04/11/1978
• Est. Priority Date: 05/17/1974
• Status: Expired due to Term

• Current Assignee: Ab Karlshamns Oljefabriker
• Original Assignee: Ab Karlshamns Oljefabriker, ALFA Laval AB
• Inventors: Anjou, Klas Orvar Stensson, Fecske, Aurel Jeny, Ohlson, Jan Sven Ragnar, Krook, Carl Goran
• Primary Examiner(s): Sever, Frank
• Application Number:
  US05/702,454
• Time in Patent Office: 644 Days
• Field of Search: 426/425, 426/430, 426/431, 426/481, 426/518, 426/482, 426/483, 426/432, 426/443, 426/456, 426/465, 426/417, 260/412.2, 260/412.4, 260/210, 260/123.5, 99/261, 99/625, 209/162, 209/172, 209/173
• US Class Current: 530/377
• CPC Class Codes: A23J 1/14 from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• CPC Class Codes: A23J 1/142 by extracting with organic solvents

Abstract

To prepare a satisfactory edible protein concentrate, seed selected from Brassica species and Crambe abyssinica are cracked to loosen the hulls and then separated into a meat fraction and a hull fraction. The hull-free meat fraction is then subjected to myrosinase inactivation in the wet state at 80°-100° C, leaching by water of glucosinolates and other soluble components, drying, solvent extraction to remove the oil, and careful desolventizing so that the protein will not be damaged or discolored.

Claims

1. A method of preparing, from seeds selected from Brassica species and Crambe abyssinica, an edible protein concentrate which is non-toxic and has an acceptable light color and a neutral and bland flavor, said seeds consisting of meat and surrounding hulls attached directly to the meat, said method comprising the steps that the dry seeds are cracked to loosen the hulls and thereby form a cracked material which is then separated under essentially dry conditions into a first fraction consisting essentially of meat and a second fraction consisting essentially of non-meat material, the separation being done in two main steps wherein the cracked material is first divided by sifting into three fractions, namely, a coarse fraction comprising hull material and uncompletely cracked seeds, a medium fraction comprising cracked meat material and hull particles, and a fraction of fines, the medium fraction being thereafter freed from the remaining hull particles on a gravity table so as to provide said first fraction, and that only said first fraction is then subjected to the treatment steps of myrosinase inactivation in the wet state at 80°

-100°

C, removing glucosinolates and other soluble components, mainly carbohydrates, from said first fraction by leaching with water, drying the resulting meat material, subjecting the dried material to solvent extraction to remove the oil, and careful desolventizing of the meat material so that the protein will not be damaged or discolored.

2. The method of claim 1, in which the cracking is effected by passing the seeds between fluted rolls rotating at different speeds in the ratio 1:

1.2-4, the slower rotating roll having a speed of 150-500 r.p.m.

3. The method of claim 1, wherein the hulls are separated from the coarse fraction on a gravity table, the uncompletely cracked seeds being subjected to a further cracking and screening, whereafter the recovered medium fraction and fraction of fines are combined with the fractions recovered in the first screening.

4. The method of claim 1, in which said fines are subjected to an expeller pressing operation in order to extract the oil.

5. The method of claim 1, in which the myrosinase inactivation is performed continuously through treatment with hot water at 80-100°

C for a holding time of 1.5-20 minutes.

6. The method of claim 5, in which the hot water comprises leach-liquid from the leaching step.

7. The method of claim 1, in which the leaching step is performed according to the counter-current principle in repeated stages, each stage consisting of a holding zone where the material is stirred and treated with leach-liquid, and a sieving zone where the leached material is separated by centrifugal straining from the leach-liquid.

8. The method of claim 7, in which the leaching is performed at a temperature of 60°

-80°

C.

9. The method of claim 7, in which the leaching is carried out in a time period of 15-90 minutes per stage.

10. The method of claim 7, in which the pH of the leach-liquid is kept between 3 and 8.

11. The method of claim 7, in which the weight ratio of meat material to leach-water is between 1:

2.5 and 1;

4.0.

12. The method of claim 11, in which said weight ratio is about 1:

3.

13. The method of claim 7, in which the leaching is carried out in 2 to 8 stages.

14. The method of claim 7, in which pure leach-water is added to the last leaching stage and is reused in the leaching stage next preceding said last stage, the spent leach-liquid after its use in the first leaching stage being evaporated until a dry matter content of 25-60% by weight is attained, said moisture content being then reduced to about 10% by weight by drying of the evaporated liquid.

15. The method of claim 1, in which said drying of the leached material is effected with hot air in a fluidizied-bed drying zone where the temperature is maintained at 50°

-70°

C and where the material is dried to a moisture content of 3-7% by weight.

16. The method of claim 1, in which the desolventizing of the protein concentrate is effected with superheated solvent vapor to avoid discoloring and protein destruction.