Method for processing of white mustard seeds. RU patent 2246235.
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Method for processing of white mustard seeds / 2246235 Method involves processing ground white mustard seeds by extracting sinalbin thioglycoside at water temperature of at least 95-1000C for at least 40 min; separating phases upon completion of extraction procedure; repeatedly washing solid phase at the same temperature and drying by known methods until residual moisture content is not in the excess of 10%. Resultant product may be used as food additive. |
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Method for obtaining of product from raw plant material and product obtained from cereal seeds by the same method / 2248730 Method involves providing mechanical and thermal action upon raw plant material by charging raw plant material into hopper equipped with at least one product discharge opening; providing said actions at pressure of 15-40 kg/cm2 by means of piston heated to temperature of 400-8000C. Product contains vitamins, proteins, hydrocarbons, mineral substances, microelements, water and products of decomposition and reaction of organic and mineral substances of basic material. Product components are used in predetermined quantitative ratio. Product has acidity value of 3.0-8.5 and density of 0.7-0.9 g/cm3. |
 Apparatus for producing of protein-lipid emulsion from oil seeds / 2250032Apparatus has grinder, filter, container, drive, cover, and protein-lipid emulsion discharge opening. Filter is made in the form of rotating funnel protruding above container and is coupled with drive shaft through central opening formed in base to divide apparatus into emulsion collecting chamber and working chamber. Housed within working chamber are raw material feeding pipe, agitator and grinder composed of two disks arranged one above another, with space between disks narrowing from center to periphery, and rotating knife connected to drive shaft. Lower disk is rigidly connected to filter base and upper disk is connected to raw material feeding pipe, which is lowered through central opening in cover into working chamber. Agitator housed within raw material feeding pipe is axially connected with drive. Filter upper edge is arranged at the level of solid residue discharge opening. Cover is secured to container. |
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Method for producing of protein from lupine seeds / 2251884 Method involves extracting alkaloids with saturated water at pressure above atmospheric pressure; periodically relieving pressure to atmospheric pressure value; extracting with aqueous alkaline solution and separating protein by isoelectric settling process. |
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Method for production of protein-carbohydrate product / 2270569 Deodorized non-defatted soy flour in form of 12 % aqueous suspension, obtained by blending of soy flour with water at 50-60°C is used as protein component, and 12.5 % aqueous solution of vegetable paste (carrot, beet, tomato or pumpkin) is used as carbohydrate component. Protein and carbohydrate components are blended in ratio of 0.5:1. Mixture is homogenized under pressure of 10-15 MPa to produce homogeneous consistence. |
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Method for production of dehydrated protein product / 2270570 Deodorized non-defatted soy flour is dissolved in 40 % sugar syrup at 40-50°C in ratio syrup/flour of 1.5-1.0. Obtained solution is agitated for 3-5 min. Then mixture is homogenized to produce homogeneous consistence. Further mixture is dried by spraying at 180-200°C in air heat carrier. |
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Soya protein concentrate with increased isoflavone content, and method for producing the same / 2273147 Method involves providing ultravibration with the use of membranes having molecular mass passage band of up to 30,000. |
 Fractionation and treatment of feed meal from oily seeds / 2275816Method of water extraction and fractionation includes blending of raw material from rape or canola seeds with water in concentration of 10-50 mass/vol % under mild extractive conditions to form aqueous mixture containing aqueous extract including extracted protein, fine fragments of solid phase of seed core cells and fiber material. Further obtained aqueous extract is separated from solid phase residue by filtration or screening through screen to produce filtrate including extracted protein and fine fragments of solid phase of seed core cells residue contains at least 200 mass % of protein calculated as dry matter of solid phase residue. Then said aqueous extract and fine fragments of solid phase of seed core cells are treated with enzyme at 10-70°C to produce extracted dephytinized high protein fraction comprising at least 30 mass % of total protein amount containing in raw materials. Extracted dephytinized fraction is treated by conditioning thereof at not less than 80°C for at least 1 min to induce coagulation of protein containing therein. Further extracted fraction is separated to produce solid phase and liquid. |
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Method for obtaining of structurally modified rape protein product / 2277794 Method involves modifying protein complex by enzymic hydrolysis process, followed by interrupting said process; before carrying out enzymic hydrolysis process, washing and disinfecting seeds with 0.01-0.05-% solution of sorbic acid having water-seed ratio of (3-5):1 for inactivation of surface microflora; performing enzymic hydrolysis process in single stage by germinating seeds for activation of proteolytic enzymes and partly hydrolyzing therewith of protein complex at seed moisture content of 80-150% and at temperature of 10-25 C for 36-60 hours; stopping hydrolysis process by heating germinated seeds at temperature of 85±5 C for 10-30 min; after stopping of hydrolysis process, frying (extracting oil); grinding oil cake and removing seed enclosures. Method allows biologically modified food product to be obtained, said product having improved fat retaining, foaming, fat emulsifying and other functional properties. |
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Method for production of soy protein concentrate / 2280371 Claimed method includes blending of defatted soy flour with liquid phase in ratio of 1:8-1:10; protein separation and drying thereof. As liquid phase electroactivated 1 % sodium chloride solution of pH 1.68-1.82 is used. After suspension preparation protein is immediately separated. |
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Method for processing of white mustard seeds / 2246235 Method involves processing ground white mustard seeds by extracting sinalbin thioglycoside at water temperature of at least 95-1000C for at least 40 min; separating phases upon completion of extraction procedure; repeatedly washing solid phase at the same temperature and drying by known methods until residual moisture content is not in the excess of 10%. Resultant product may be used as food additive. |
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Dry concentrate of edible mustard / 2266684 Dry concentrate of edible mustard contains mustard powder, sugar, table salt, spices and acidity controller. Additionally concentrate contains vegetable protein, and as acidity controller sodium acetate is used. All components are taken in specific ratio. |
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Home-made mustard production method / 2467598 Invention relates to the technology of mustard production. The method envisages preparation of recipe components, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with mustard powder, vegetable oil, apple puree, acetic acid, drinking water, sugar, salt, cloves and cinnamon. |
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Sandwich mustard production method / 2470526 Invention relates to the technology of mustard production. The method envisages preparation of recipe components, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with mustard powder, vegetable oil, tomato paste, acetic acid, drinking water, sugar, salt, black hot pepper, allspice and cloves. |
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Home-made mustard production method / 2512314 Home-made mustard production method envisages recipe components preparation, mixing of mustard powder, vegetable oil, apple puree, acetic acid, drinking water, sugar, salt, cloves and cinnamon; additionally, in the process of mixing one introduces ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. All the components are taken at preset components ratio. |
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Gorodskaya mustard production method / 2512335 Method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with mustard powder, vegetable oil, acetic acid, drinking water, sugar, salt, black hot pepper, allspice and cloves. |
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Sandwich mustard production method / 2512467 Method envisages preparation of recipe components. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes mustard powder, vegetable oil, tomato paste, acetic acid, drinking water, sugar, salt, black hot pepper, allspice, cloves and maintained pumpkin seeds extraction cake. |
FIELD: food-processing industry, in particular, processing of white mustard seeds free from anti-nutritive substance of sinalbin.
SUBSTANCE: method involves processing ground white mustard seeds by extracting sinalbin thioglycoside at water temperature of at least 95-1000C for at least 40 min; separating phases upon completion of extraction procedure; repeatedly washing solid phase at the same temperature and drying by known methods until residual moisture content is not in the excess of 10%. Resultant product may be used as food additive.
EFFECT: improved quality of product free from anti-nutritive substances of sinalbin and decomposition products thereof.
1 tbl, 1 ex
The present invention relates to food industry, in particular to a method for processing seeds of white mustard, not containing thioglycosides sinalbin, the decay products, which can be used to produce food additives.
A method of refining of mustard seeds containing water-soluble thioglycosides sinigrin /EN 2112398 C1, 20.10.98 - JSC VMAS “Capenma”/.
In the known method the treatment machine crushed seeds of Sarepta mustard.
The objective of the invention is to obtain a product free from anti-nutritional substances sinalbin and its decay products.
The problem is solved in that the seeds of white mustard, shredded, processed, which resulted from them is extracted with thioglycosides sinalbin water at a temperature of not less than 95-100°and mixing time of not less than 40 minutes. After extraction, the phases are separated, the solid phase is washed with water with a temperature of at least 95-100°With, then dried by known methods.
EXAMPLE.Take 100 kg of seeds of white mustard, crushed and placed in a reactor equipped with a stirrer /stirrer/ and filled with water with a temperature of at least 95-100°C. a Mixture of water and crushed seeds of the white mustard is stirred for at least 40 minutes, then filtered, separating the liquid phase from the solid. The solid phase is washed with excess water at a temperature of not less than 95-100°C.
After leaching the precipitate is dried to a residual moisture content of not more than 10%.
The results of the experiments are shown in the table.
Table Results of experiments on the cultivation of seeds of white mustard Name No. of experiments 1 2 3 the Product during the extraction time of 40 min, with a residual content of sinalbin, % not found not found not found
Thus, the proposed method of processing of seeds of white mustard allows to obtain a product free from anti - nutritional substances sinalbin and its decay products.
The method of processing of seeds of white mustard, involving grinding the seeds, mixing them with water under stirring, separating the liquid phase from the solid, washing the solid phase with water, wherein the water when mixing and flushing is used with a temperature of at least 95-100°and stirring is carried out for at least 40 minutes