Method for wet fractionation of cereal grits

FIELD: processes for extraction of valuable fractions from grits of cereals such as wheat, barley, oats, and from rice shells.

SUBSTANCE: method involves two-staged process including first stage of subjecting grits to enzymatic processing combined with wet milling process; centrifuging and exposing to ultrafiltration process for physical separation of main grits fractions, i.e., insoluble phase (pericarp and aleuronic layer), germ-enriched fraction, residual endosperm fraction and soluble saccharides; second stage including fractionation of cereal grits substantially free from soluble substances, i.e., insoluble phase produced at first stage through enzymatic processing by means of xylanazes and/or beta-glucans and wet milling; centrifuging and exposing to ultrafiltration for physical separation of basic fractions, i.e., insoluble phase (residual component of cellular walls), protein-enriched fraction, soluble hemi-cellulose and oligosaccharide.

EFFECT: increased extent of extraction of valuable components from cellular walls and aleuronic cells from preliminarily cleaned grits.

25 cl, 2 dwg, 3 tbl, 10 ex

 

The present invention relates to a method of extracting soluble protein, carbohydrate, non-starch, and possibly oils from commercially available bran cereals. The invention also relates to the production of materials originating from the cell walls and less available protein from bran cereals, which essentially do not contain soluble compounds, and thus obtained the compounds and to their use.

Bran called shell seeds of cereals, such as wheat, barley, rye, triticale, oats or rice. In its structure bran contain an outer layer of the seed, known as the shell (pericarp-test), and the inner layer, known as the aleurone layer, which is often regarded as the most outer layer of the endosperm. However, from a practical point of view, bran cereals are waste materials generated by traditional grinding, or polishing of the grain that contains the main components of the shell (pericarp-test) and the aleurone layer and embryo and endosperm remains. The relative amounts of each component in the bran depend on the type of grass and technology used in the processing of grain.

Under this definition bran, therefore, contain all the components of the pericarp, aleurone layer, embryo component, including proteins and germ oil is also a remaining quantity of starch, gluten and pentosans of the endosperm.

In U.S. patent No. 4,361,651 describes a method for formatiruem sugars and foods with high protein content of grain, mainly corn. According to this method, prior to milling, a division of the embryonic component, saccharification of carbohydrates (mainly starch) and the Department of fibers, grains soak for 10-30 hours. This increases the yield of starch for fermentation into alcohol. In the framework of the described process is not specific fractionation of components of bran, separation of proteins by type or based on the availability component of the embryo.

In U.S. patent No. 5,312,636 described method of fractionation of crops for production of industrial raw materials. He focuses on oats and includes procedures for the fractionation of bran, which include extraction of hydrophobic components, such as lipids, polar organic solvents before alkaline extraction of residual bran to obtain beta-glucan, protein and degustirovanija fibers. The use of organic solvent is a key stage of this method, and gidrolizuemye enzymes fractionation are not used.

In two related U.S. patents (4,171,383 and 4,171,384) describes procedures for dry and wet grinding for processing whole wheat grains. U.S. patent 4,171,383 focuses on wet is åmål whole grains. Received bran is mixed with the separated (mostly) the fraction of the protein of the endosperm to obtain a feed for animals. In U.S. patent 4,171,384 describes dry grinding whole grains to obtain a fraction of the endosperm, the germ fraction and a bran fraction. Then the fraction of the endosperm is subjected to wet-milling and sephirot fractions containing large amounts of starch and protein. The protein fraction is added to the bran to obtain feed for animals. None of these patents do not describe a specific method of wet fractionation of bran.

In WO 99/11672 described method, which uses selective enzymes, such as acetylcholinesterase and esterase ferulic acid, to facilitate the removal of hemicelluloses from different materials plants and changes in its degree of phenolic substitution esters. Despite the fact that it allows to obtain functional hemicellulose with high solubility and zagustevanii, the product yield is rather low. The inventors report the yield of 3% and 6% of arabinoxylan (hemicellulose), when wheat bran was treated with acetylcholinesterase for 90 and 180 min, respectively. Moreover, the invention does not mention the use of xylanase or its combinations with wet grinding to increase the specified output.

In U.S. patent No. 5,308,618 described FPIC is b extraction of soluble hemicellulose dietary fiber from wheat bran due to the use of preliminary heat treatment in aqueous solution. After that, apply other operations, such as filtration, salting out, dialysis, ultrafiltration, reverse osmosis, gel filtration and sedimentation to remove impurities from the hemicellulose fraction. In this patent claimed the use of enzymes and the production of other products, in addition to hemicellulose. In addition, this patent requires expensive procedures to remove impurities that were present in the original wheat bran. Bran is subjected to extraction at high temperature and pressure in the water (180-200° (C)receiving containing glucose component of dietary fiber in the aqueous phase. The method is specifically intended to obtain dietary fiber, and in practice, strictly speaking, is not a procedure fractionation, because other products are simply ignored.

U.S. patent No. 3,879,373 reveals the process of extraction of hemicelluloses from wheat bran, which uses alkaline processing for dissolution of hemicelluloses and other components of bran, followed by extraction with ethanol to separate hemicellulose. Alkaline extraction (caustic soda) hemicelluloses are also described in U.S. patent No. 5,174,998 as an intermediate stage to obtain compositions with controlled release containing alkali extracted the hemicellulose and the active substance. On the one procedure alkaline extraction is described in U.S. patent No. 4,927,649 and seeks to obtain hemicelluloses, which is then used in covering compositions containing insoluble dietary fiber.

In WO 00/04053 describes the chemical process that uses processing alkaline peroxide to obtain a high output light gelling hemicelluloses from materials obtained from flour, husk or bran. Another process of chemical extraction of hemicelluloses from wheat bran is described in WO 98/31713, where inventors unite the washing procedure, which removes the fraction of starch, and followed by the treatment with alkali using caustic soda for the extraction of hemicelluloses from raw materials that do not contain starch.

From the above prior methods of alkaline extraction of hemicelluloses follows that this is an old, proven and effective way of obtaining a large number of soluble hemicellulose with interest functionality, such as gelling substance, dietary fibers and inert material for compositions with controlled release. The disadvantage of this technology is associated with problems of disposal of chemicals. First, the chemicals eventually become contaminating impurities in various streams of product, which, therefore, require additional purification. This usually leads to significant increases in costs. Secondly, innovation is about Islandia processes, based on chemical extraction, are not always attractive from a marketing perspective, especially in the food industry.

The production of insoluble dietary fiber from oat described in U.S. patent No. 5,023,103, where disclosed chemical treatment (treatment with alkali and bleach) production of insoluble dietary fibers with high water-holding capacity and does not cause sandy mouth feel. Reported receiving fibers oats with water-holding capacity of 6.9 g of water per 1 g of fiber.

Other sources are disclosed processes for the extraction of proteins from bran cereals. In U.S. patent No. 4,746,073 revealed the physical process of separation of the particles of the aleurone cells and particles of the pericarp from commodity wheat bran. According to this process, particles of bran grind to a particular size, electrostatically charged and let charged particles through a magnetic field, which separates the aleurone particles from the pericarp. The separation is carried out by skipping bran through a hammer mill, and then subjecting the obtained particles physical separation. During the described procedure fractionation wet processing is not performed.

This concept differs from the present invention, which is based on the use of enzymes and wet grinding.

Basinski and other (1981) showed that the ratio of protein extraction from processed with alkali wheat bran with a full set of fat can be increased from 30% to 38.5%, if it is preceded by processing polysacharides. These figures are considerably lower than those described in the present invention, by which without treatment with alkali was achieved a recovery rate of 60%. Forth in U.S. patent No. 5,622,738 described method of extraction of soluble hemicelluloses from different materials that are rich in fiber such as cereals, for use as a source of dietary fiber, which uses alkaline boiling, followed by treatment with xylanase. As another source, Wasinski, etc. to increase the recovery factor used alkaline cooking. In addition, the period of the enzymatic treatment was quite long (from 3 to 96 h), which makes this method not very attractive from the point of view of production costs.

WO 01/60180 relates to a method of separating oil from rice bran, according to which bran in the form of a slurry, having an appropriate particle size, is subjected to enzymatic processing and processed by enzymes in the slurry is subjected to separation for separation of oil phase to further highlight specific lipids. This process is carried out in an alkaline medium for a long period of time, usually 5 hours Since no splitting of starch, which constitutes about 15% of the original bran, is not carried out, any final product will be highly contaminated with starch.

It is clear that the above-mentioned methods of the prior art has not succeeded in creating a process of fractionation of bran cereals, which wouldn't be using the chemicals, and which would give different food fractions and at the same time allowed to get the aleurone proteins, oligosaccharides and hemicellulose, and at the same time, would allow to obtain insoluble dietary fiber from previously treated bran cereals, i.e. essentially free of soluble components, using xylanases and/or beta-glucanase in combination with wet grinding.

The main objectives of the present invention are:

1. Efficient and cost-effective industrial wet process for the extraction and obtaining germ, rich in aleurone fractions, fraction of the endosperm, glucose, soluble hemicellulose, soluble oligosaccharides, insoluble fibers and possibly oils from bran cereals.

2. Combining enzymatic processing with wet grinding to improve the efficiency of extraction and separation in the industrial process.

3. Collateral received in the process of fractionation of protein fractions with special physical properties and, consequently, f is nctionality.

4. Ensuring the lowest content legkonastraivaemy and, therefore, soluble components in the intermediate raw materials to minimize contamination of the final product of these soluble components.

5. The process is carried out so that avoids the use of chemical extraction, and so that use of xylanase and/or beta-glucanase, preferably food varieties and which have not undergone genetic modification, to expand market opportunities of the final product.

In the present description, the terms "bran cereals, essentially free of soluble compounds or purified bran" refers to any bran cereals, which, after conventional grinding or polishing pads have been processed in any way to remove substantial amounts of soluble components extractable with water or less polar solvents. Received after this material is referred to as "purified bran" and must contain a very limited amount of soluble sugars, starch and gluten (less than 1%), but may at the same time contain certain proteins and fats, which are less accessible and/or less soluble. Purified bran contain mainly to the cell wall, i.e. the component that contains most of the hemicelluloses.

The present invention relates to methods, procedures and PR is the industrial process of wet fractionation bran cereals on two protein fractions, one of which contains germ oil and related components, the fraction of fibers, which also contains most of the aleurone protein, and the fraction of sugar syrup.

The present invention is based on the wet milling bran cereal in the presence of enzymes: a) enzymes that cleave starch and related to the group of amylases and amyloglucosidase and possibly b) enzymes that do not cleave the starch (polysacharides) and possibly phytase in appropriate temperature conditions, i.e. from 59 to 90°S, more preferably from 50 to 75°and pH from 4 to 7.5. This is followed by separation of the above components from aqueous suspensions using mainly ways centrifugation. The pH when using alpha-amylase is usually around 7, and when using amyloglucosidase about 4.5. Enzymes are commonly used in the cocktail, containing from 200 to 1,500 IU per 1 g of substrate, but which must contain at least 1 IU per 1 g of substrate.

The present invention also relates to methods, procedures and industrial process wet fractionation of purified bran on one protein-rich fraction, which contains mainly protein from aleurone cells, the fraction soluble hemicellulose fraction of soluble oligosaccharide and a fraction insoluble fibers.

The present invention d is more focused on the fractionation of purified bran by combining wet grinding and enzymatic hydrolysis, specifically dietary xylanase and/or beta-glucanase a well controlled temperature, such as 35-80°S, more preferably from 40 to 50°and pH from 4 to 1, preferably from 4.5 to 5.5.

When degradation bran and their components pH never exceed 7.5, since alkaline hydrolysis would have a detrimental effect on the fractionation and on the final product.

Another useful result of the present invention is that the end products contain no or essentially does not contain starch, starch derivatives or fragments of starch formed during the initial hydrolysis when using the enzymatic treatment, gidrolizuemye starch.

This stage follows the separation of fractions of insoluble fiber and protein from aqueous suspensions using centrifugation, whereas the hemicellulose, and the oligosaccharide sephirot using technology exceptions in size, such as ultrafiltration.

Currently, no commercial, based on the use of enzymes methods wet fractionation bran cereals, which would be able to extract the above fraction.

The above problems are solved according to the invention, the wet fractionation of components of bran cereals, providing that bran cereals ablauts the fibrous residue, obtained during primary grinding grain, i.e. after separation of the fraction of the endosperm of wheat, rice, barley, oats, rye and triticale, and having variable chemical composition, the presence of non-nutrient factors and the presence of various anatomical fractions, i.e. the pericarp, germ and residual endosperm, is first subjected to a combination of enzymatic processing enzymes belonging to the group of enzymes that cleave starch, and specified the enzymatic treatment is carried out for less than 3 hours at a pH of from 4 to 7.5 and at a temperature of from 50 to 90°s, when the enzymatic activity of at least 1 IU/g of the substrate, preferably from 200 to 1500 IU/g of substrate, in combination with periodic water-wet milling, followed by a stage of separation of the resulting aqueous suspension by decantation in a soluble phase and an insoluble fibrous phase containing purified bran cereals, consisting of insoluble fractions of the pericarp and aleurone, and the specified soluble phase additionally sephirot centrifugal forces on the fraction enriched in the germ, and the fraction enriched in the endosperm, and the proteins in endosperm enriched fractions, concentrate.

In the preferred embodiment, the specified enzyme that breaks down starch, belongs to the group of amylases and amyloglucosidase.

In preferred variations which those after periodic wet grinding carry out stage inaktivirovanie enzyme by wet heat treatment.

In a preferred embodiment, the obtained insoluble fibrous phase is additionally subjected to a combination of enzymatic processing enzymes belonging to the group of polysaccharides not break down the starch, and this enzymatic treatment is carried out for less than 3 hours at a pH of from 4 to 7, preferably of 4.5 to 5.5 and at a temperature of 35-80°s, when the enzymatic activity of at least 1 unit per gram of substrate, preferably 200-1500 units per gram of substrate, with occasional wet grinding.

Specified additional enzymatic processing of insoluble fibrous phase is preferably carried out using at least one polysacharides not break down the starch, in the form of cellulases, hemicellulase - mainly xylanase, beta-glucanase, and pectins and/or fits, and even more preferred with the use of xylanases with high beta-1-4-xylanase (pentosanase) and/or beta-glucanase activity.

After periodic wet grinding is preferably carried out stage inactivation of the enzyme by wet heat treatment, and vaccine hydrolysate may then be fractionated by centrifugal forces on an insoluble phase containing mainly the om cellulose, lignin, less available hemicellulose, residual aleurone cells and proteins of the cell wall, and the aqueous phase containing soluble hemicellulose, oligosaccharides, sugars and proteins, and the aqueous phase further sephirot centrifugal force on the fraction rich in protein, and the fraction rich in carbohydrates, and a fraction rich in carbohydrates, then sephirot particle size on the fraction rich in hemicellulose (fraction with an average size of molecules), and the fraction rich oligosaccharide (fraction with small size molecules).

The following object of the present invention concerns a protein fraction originating essentially from the aleurone cells, and this fraction contains at least 35% protein and 10% oil and less than 5% of insoluble fibers on the dry substance, does not inherently contain gluten and starch, and has a high emulsifying capacity.

Another object of the invention concerns a protein fraction originating essentially from the residual endosperm and obtained by the above method, which contains at least 25% protein, 10% sugar, less than 3% oil and 3% fiber, and further comprises at least soluble non-starch polysaccharides with high molecular weight belonging to the beta-glucans in barley and oats and arabinoxylans for wheat, rice, rye and triticale.

Another object this is part II of the invention relates to the obtained fractions insoluble fibers, contains a component of cell walls (>85%) and a component from the aleurone proteins (>10%), does not inherently contain gluten and starch and having a high water-holding capacity of more than 6 g of water per 1 g of dry product.

Another object of the invention concerns the fraction of sugars that occurs mainly from residual endosperm and contains more than 65% of sugars (such as glucose, maltose and maltotriose) on the dry substance.

Another object of the present invention relates to the fraction of insoluble fibers, and this fraction contains the main components of cell walls with a relatively low content of hemicellulose compared to the original purified bran and essentially does not contain gluten and starch (less than 1% of dry matter) and has a high water-holding capacity (more than 6 g of water per 1 g of dry product).

The following object of the present invention relates to the fraction soluble hemicellulose, and this fraction consists mainly of hemicellulose with an average molecular weight of preferably more than 20 kDa (over 40%), group arabinoxylans from wheat, rye, rice and triticale and beta-glucans from oats and barley, which also contains proteins (less than 10%) and monosaccharides (less than 10%) and essentially does not contain gluten and starch (less than 1% of dry matter).

Another is bject the present invention relates to the fraction of soluble oligosaccharide, where this fraction consists mainly of hemicellulose with a low molecular weight, less than about 20 kDa (over 40%), group arabinoxylans from wheat, rye, rice and triticale and beta-glucans from oats and barley, which also contains proteins (less than 10%), monosaccharides (less than 20%), ligani and related phenolic compounds (less than 5%) and essentially does not contain gluten and starch (less than 1% of dry matter).

The following object of the present invention concerns a protein fraction from which, possibly, removed the traditional oil extraction with organic solvents or, preferably, supercritical extraction with carbon dioxide to obtain an oil fraction and a fraction of skim milk protein.

Another object of the invention concerns a protein fraction from which the oil is removed by traditional extraction with organic solvents or, preferably, supercritical extraction with carbon dioxide to obtain an oil fraction and the fraction of fat-free protein.

The following object of the invention relates to skim protein-rich nuclei, obtained by the method according to the invention.

The following object of the invention relates to oil-rich aleurone obtained according to the present invention.

The following object of the invention relates to the resulting skim protein, rich Alar the nom.

The following object of the invention relates to a protein fraction, which in the wet state and at a controlled temperature and pH introduced protease, and the resulting protein hydrolysate has a higher functionality, for example, solubility, emulsifying and foaming ability.

The following object of the invention relates to an apparatus for implementing the method that contains the capacity for hydrolysis, a mill for wet grinding, heat exchanger for inactivation of enzymes, the decanter tank, an ultra-filter, at least one evaporator and dryer.

The following object of the present invention relates to an apparatus for implementing the method that contains the capacity for hydrolysis, a mill for wet grinding, heat exchanger for inactivation of enzymes, decanter, tank, ultra-filter, evaporators and dryers.

It is well known that the grinding of grain for the production of flour a large part of the nutrients of the grain goes in by-product, i.e. in the bran, and although bran cereals are rich in proteins, oils, vitamins and minerals, their application in food industry and in the field of forage production is quite limited.

We offer industrial method allows to separate bran cereal into fractions of different nature, receiving high-quality protein, soluble non-starch carbohydrates and, in the can, oil fractions, and also to extract essentially all of insoluble fiber in the form of a separate faction. The fractions obtained protein fractions with low fiber content, the sugar fraction, and the fraction of insoluble fibers have a much wider market applications and have a greater value than the original bran.

In the prior art there are known various methods of extraction and fractionation of hemicelluloses from bran cereals. Also known and various methods of extraction of bran cereals valuable proteins and insoluble dietary fibers. The problem is that when using commercially available bran containing large amounts of soluble components, such as starch, soluble proteins, pentosans, oil, etc. in the conventional extraction process such soluble substances pollute streams especially in meat and as a source of dietary fiber in cereal Breakfast, bakery products and Wellness products or as raw materials for further processing for the extraction of the remaining cellulose, hemicellulose, lignin and Lignano.

The following object of the invention refers to the use of soluble hemicellulose in the feed and food purposes as gelling agent, thickener, instabilities agent, emulsifier, agent, binding in the control, and also as a dietary Supplement, rich in soluble dietary fibre, and in chemical processes, as well as raw materials for further processing to obtain hemicelluloses other functionality.

Another object of the invention refers to the use of soluble hemicellulose as a food additive or ingredient in food products such as bakery products, processed foods, dairy products, soups and sauces, drinks high in protein and healthy drinks.

The following object of the invention refers to the use of soluble oligosaccharide feed and food purposes as a functional soluble dietary fiber, or low-calorie sweetener, or as raw material for further processing for the extraction Lignano and related phenolic compounds such as ferulic acid, or as raw materials for industrial fermentation.

Another object of the invention refers to the use of soluble oligosaccharide in pastry recipes in combination with glucose or other sugar syrups and additionally concentrated to obtain products stable under the influence of moisture.

The following object of the invention refers to the use of soluble oligosaccharide according to claim 19 claims, pexeva the industry and Biomedicine as a combined source Lignano and formatiruem oligosaccharides to convert Lignano active agents, reducing the risk of cancer, such as enterolactone.

The following object of the present invention refers to the use of sugar fraction in feed, food and industrial fermentation as an energy source, flavouring agent and a binder.

The following object of the invention relates to a device for implementing the method that contains the capacity for hydrolysis, a mill for wet grinding, heat exchanger for inactivation of enzymes, the decanter tank, an ultra-filter, and possibly at least one evaporator and dryer.

The following object of the present invention relates to a device for implementing the method that contains the capacity for hydrolysis, a mill for wet grinding, heat exchanger for inactivation of enzymes, decanter, a tank, an ultra-filter, and possibly the evaporators and dryers.

In a variant of the method according to the invention, the enzymatic treatment is carried out at a pH of from 4 to 7.5 and at a temperature of from 50 to 90°With enzymatic activity from 200 to 1,500 IU per 1 g of substrate.

In another embodiment, the enzymatic treatment is carried out at a pH of from 4 to 7, preferably 4.5 to 5.5 and at a temperature of from 35 to 80°when the activity of enzymes at least 1 IU per 1 g of substrate, preferably from 200 to 1,500 IU per 1 g of substrate.

Description of the preferred embodiment of the invention,

It is well known, h is about when grinding cereals for flour a large part of the nutrients of the grain goes in by-product, i.e. in the bran. Despite the fact that bran cereals are rich in proteins, oils, vitamins and minerals, their application in food industry and in the production of pet food is quite limited.

Now developed an industrial method that is used to separate bran cereal into fractions of different nature, receiving high-quality protein, soluble non-starch carbohydrates and possibly oil fractions, and also to extract essentially all of insoluble fiber in the form of a separate faction. The fractions obtained protein fractions with low fiber content, the sugar fraction, and the fraction of insoluble fibers have a much wider market applications and have a greater value than the original bran.

In the prior art there are known various methods of extraction and fractionation of hemicelluloses from bran cereals. Also known and various methods of extraction of bran cereals valuable proteins and insoluble dietary fibers. The problem is that when using commercially available bran containing large amounts of soluble components, such as starch, soluble proteins, pentosans, oil, etc. in the conventional extraction process such soluble substances pollute the threads of the main product and, therefore, should be removed. This dragosta the General procedure, and in many cases the market value of the components that are not related to hemicellulose, is threatened.

Using pre-treated bran as the preferred raw material, the authors overcame many important production constraints and created interesting opportunities for the extraction and separation of new components from the bran of cereals. In addition, the authors have developed a simple method in which the wet grinding combined with enzymatic treatment, which uses commercially available dietary xylanase and/or beta-glucanase, and inexpensive industrial separation process.

The present invention allows economical to produce fractions obtained essentially from the germ and aleurone cells and cells of the endosperm, hemicellulose, oligosaccharide and insoluble dietary fiber.

Example 1

In this example, used wheat bran obtained short grinding (SMB) and common ground (CMB). Sample bran weight of 25 kg was placed in a tank mixer and subjected to sequential hydrolysis at temperatures from 70°in the first phase of alpha-amylase and up to 60°at the second stage by amyloglucosidase, the total hydrolysis time was 3 hours During this time, the reaction mixture was periodically subjected to wet grinding to increase the surface area and dispersion of restoremigstate. The pH of the reaction mixture was initially neutral, and then the second step is lowered to 4.5 with acetic acid. In addition to strengthening the enzymatic activity of acid pH provides a partial solubilization of phytates present in the bran.

At the end of stage enzymatic hydrolysis and wet grinding enzymes contained in the reaction mixture, iactiveaware wet heating through heat exchange, and then quickly cooled to room temperature.

Hydrolyzed solution bran then passed through a two-phase decanter for separating insoluble components (fractions of fibers and aleurone fractions) from the soluble fraction.

The soluble fraction was applied to the separator so that the heavy phase containing mainly embryonic components could be separated from the light phase containing mainly components from the remnants of the endosperm, found in the bran. Light fraction having a high content of sugars, processed in ultra-filter with a 50 kDa membrane for separating a fraction of sugars with a low molecular weight and protein fraction.

All soluble protein fraction, i.e. heavy and light phases are mixed with each other and eventually was subjected to spray drying. Fraction sugars were subjected to concentration by evaporation at medium temperatures (40-60&#HWS) up to 75%concentration. The fraction of the fibers were dried in a conventional laboratory oven, but in the industrial process, this operation can be performed using a variety of different dryers, for example on a drum dryer, ring dryer, mill, fine grinding, etc.

The average chemical composition of the bran and the corresponding fractions are shown in table 1.

94,3
Table 1
SampleDry matterProteinOilFiberAshKilometers nne***
CMB*90,815,74,1to 45.45,529,3
CMB fraction process
Protein phase92,9of 31.87,71,17,951,5
Fiber92,813,63,076,94,12,4
SMB**of 89.114,32,323,73,256,5
SMB fraction process
Protein phase93,927,81,50,93,466,4
Fiber22,54,164,81,67,0
* Conventional milling bran
** Short milling bran
*** Extracts not containing nitrogen

Example 2

Wheat bran, obtained under normal grinding, subjected animationkey processing and wet-milling as described in example 1. Hydrolyzed bran was fractionally using the two-phase decanter insoluble (United fiber and aleurone) and soluble fraction.

The soluble fraction was applied to a separator for fractionation by centrifugal force, thereby obtaining two phases. Phase, rich nuclei, washed with water and re-filed in the separator to remove excess soluble substances. The obtained protein fraction was retained in this form or mixed with the evaporated liquid in a ratio of 1:1 (dry matter).

The fraction rich in wheat endosperm, containing high levels of sugar, was passed through an ultra-filter for separation of sugars, low molecular weight protein fraction.

All soluble protein fraction, i.e. the phase of the embryo and endosperm and their mixture with milk serum separated was dried by spraying. The sugar fraction was concentrated vacuum cypriani the m with the average temperature (t=60° (C) to obtain a concentration of 75°Brix. The fraction of the fibers were dried in an oven.

Additional rinse, which were subjected to germ protein and fraction fibers, was very effective to reduce the number of lung soluble impurities in each fraction and, consequently, to increase the relative content of valuable components.

Composition data show that the protein fraction rich germ and endosperm, have different relative content of protein and oil. The content of protein and oil in the ground was to 48.6% and 18.6%, respectively, while the last 28,7% and 1.5%, respectively. Insoluble phase containing mainly the pericarp (fiber) bran and aleurone proteins contained 86.4% of fibers and 12.6% protein. The chemical composition of the mixture phase, rich in embryos with serum was 31,5% protein, 9.8% of oil and 37% lactose.

Another important observation was the fact that the fraction rich in embryos subjected to spray drying and containing 18.6% of the oil was significantly more resistant to oxidation (rancid butter)than the original wheat bran. The original wheat bran began to deteriorate after 3 weeks of storage. Despite the fact that the fraction rich in germs, not added exogenous antioxidants, it began to deteriorate only after 12 weeks of storage.

Example 3

The previous example illustrates the IP is the use of enzymes, gidroliznaya starch in combination with wet grinding, followed by various separation stage to obtain protein, sugar fractions and fraction fibers, the latter still contains many of the aleurone proteins. In some cases, you may need to separate, at least partially, the aleurone proteins from the pericarp and extract these proteins in the same fractions, such as fractions, rich endosperm.

Testing was carried out according to example 2, except that together with amyloglucosidase added a cocktail of polysaccharides with high cellulase and xylanase activity and processing were carried out over 3 hours, the Temperature and pH remained unchanged. The resulting reaction mixture was further processed as described in example 2.

The inclusion of polysacharides on stage hydrolysis gave a positive effect on the extraction of the aleurone protein and protein extraction, measured by mass balance and protein content. The protein content in the fractions rich in endosperm increased from 28.7 per cent (without polysacharides) to 34.7% (polysacharides), and the total protein yield increased by 35% adding polysacharides.

Example 4

The color of the protein ingredients can be important, especially in certain feed and food applications. Dairy products such as Caseinates, powder SIV is the pigs and concentrated whey protein, slightly colored, and concentrate soy protein has a light brown color. These products are the main ingredients in valuable feed, such as artificial milk for calves. However, in some applications in the food industry, such as the production of sausages and burgers, although the percentage is much lower, color plays an important role in the perception of the final product.

Technical ability whitening fractions rich in embryos was assessed by two criteria (1). Extremely alkaline bleaching and whitening hydrogen peroxide (2) whitening using non-alkaline peroxidase and hydrogen peroxide.

1. 10-gram samples of rich nuclei fraction was placed in a laboratory glasses with a capacity of 1 l containing 100 ml of water. Samples were dispersible by stirring, and thereto was added 0.25 ml of NaOH to reach pH 12. The solutions were heated to 50°and in various flask was added 3,5, 5, and 10 ml of 30% H2O2to receive 10, 15 and 30% by weight solution of H2O2in a fraction rich nuclei. The mixture was stirred for 1 h and neutralized with acetic acid.

Complete bleaching was achieved with 15 and 30% of the content of H2O2. The sample treated with 10% H2O2was ambelin only partially. All samples bleached with lye, when dry it was getting dark.

2.10-gram sample of the rich nuclei fraction was placed in a beaker with a capacity of 1 l, containing 100 ml of water. The sample was dispersible by stirring, and thereto was added 0.25 ml of peroxidase NS 51004 Novozymes. The solution was heated to 50°and to the flask was added 3.5 ml of 30% H2O2that gave 10% (by weight) solution of H2O2in a fraction rich nuclei, and the mixture was stirred 2 hours

Whitening peroxidase and hydrogen peroxide was effective, cost less chemicals, and after drying the sample is not darkened.

Example 5

Among the various applications of fractions, rich nuclei, in examples 1-4 can be called meat products such as burgers, sausages and meatballs. In such products this fraction, rich nuclei, may be substituted, inter alia, meat, dedicated and concentrated soy protein and milk casein and Caseinates. Thus, it is important to check rich germ fraction in relation emulsifying and binding properties, taste, etc.

Tested the inclusion of fractions, rich nuclei extracted from wheat bran, traditional recipe meatballs, which includes meat, garlic, premix and water.

Tested the following fractions are dried by spraying:

- fraction, rich nuclei extracted from wheat bran short grinding (I),

- fraction rich nuclei extracted from wheat bran usually the first meal - (II)

the mixture fraction (II) with serum in a 1:1 ratio of dry matter - (III).

Tested meatballs without rich germ fraction (control) and meatballs with a content of 2.5% of samples I, II or III. After frying the meatballs were analyzed for weight loss, taste, texture and color. The results are shown in table 2.

Table 2
Check recipeWeight loss after roasting (%)ColorTexture
Control (meat, garlic, premix and water)23,4StandardStandard
Control + 2,5% I21,3A little darkerA little rougher
Control + 2,5% II20,8As in the standardAs in the standard
Control + 2,5% III18,0As in the standardA little more tender

The General conclusion about the behavior of the samples as an additive in the recipe meatballs was positive and particularly interesting was that the meatballs were less mariveles.

Example 6

To check the recovery factor purified from wheat bran by processing the xylanase used laboratory scales. Peeled of wheat the ranks bran, used as raw material, contained less than 1% of starch, and of the material was recovered at least 50% and 70% protein and oil, respectively, were in the source material.

10 g of purified bran was placed in 150 ml of water, the pH was brought to 5.5 with acetic acid and added enzyme cocktail for enzymatic activity containing pentosanase and hemicellulase in the following concentrations: 0 (control), 0,1; 0,25; 0,5; 1 and 2% (by weight). The reaction mixture was kept at 40°C for 120 minutes. The processing was stopped by inactivation of the enzymes at a temperature of 80°C for 30 minutes

The results showed a relatively high extraction ratio compared with the control treatment (without added enzymes), despite the number of enzymes used. For samples with concentrations of 0 (control), 0,1; 0,25; 0,5; 1 and 2% were obtained following extraction rates: 3.1, 32.0, 32.8, 33.1, 33.3 and 34.2%, respectively.

Example 7

Test, similar to the above, was performed with purified endo-1,4-etexilate (pentosanase) with two degrees supplements: 0.25 and 0.5% (by weight).

The extraction rates also remained high and increased from 3.1 (control treatment without enzyme) to 28.6 and 26.1% with the addition of 0.25 and 0.5% pentosans, respectively.

Example 8

Purified bran with the same characteristics as for examples 6 and 7, ispolzovalis in large-scale testing. The purpose of this test was to proof the suitability of standard industrial equipment, quantitative evaluation of process parameters, determination of the coefficient of extraction of various fractions and the final characteristics of the final products.

Purified bran (80 kg) were placed in the hydrolysis tanks containing 500 l of water. The pH was brought to 5.5 and added purified endo-1,4-etexilate (pentosanase) in the amount of 0.5% (by weight). The reaction mixture is constantly stirred and periodically subjected to wet grinding, soaking at a temperature of 40°C for 90 min Hydrolysis/wet grinding was stopped by heating the reaction mixture to 90°for 2 min in a heat exchanger.

Inactivated hydrolysate was then pumped through the commercial two-phase decanter, in which the insoluble phase (insoluble fiber) were separated from soluble substances. Insoluble phase was dried and subjected to additional grinding in a commercial mill, fine grinding using indirect heat.

Soluble substances were then pumped through another two-phase decanter, in which the heavy phase (rich in aleurone protein fraction) was separated from the light phase containing fraction extracted hemicellulose in the form and soluble hemicellulose, and oligosaccharides. Phase, Bo is atou protein, dried spray.

The hemicellulose fraction was subjected to further separation by size using ultrafilter on which faction with the large size of the molecules (soluble hemicellulose) was separated from the fraction of small molecules (oligosaccharides and sugar). The fractions obtained were subjected to further processing by spray drying to obtain a fine powder or, alternatively, evaporated the excess water to achieve a 25% water content.

From refined wheat bran were obtained insoluble dietary fiber, hemicellulose, oligosaccharides and protein-rich fractions in the number 51,0; 26,1; 17,3 and 7.7%, respectively.

Example 9

Assessed the fraction of insoluble fibers obtained by the method described in example 8, with regard to its potential use as a source of dietary fiber and textureloader agent in food applications.

A typical composition was as follows: dry matter 95%, components of cell walls 75%, protein 11%, soluble sugar 3% (of which at least 75% of glucose), 4% fat and minerals to 1.5%.

The water-holding capacity, which plays a primary role in assessing the usefulness of insoluble dietary fiber, the above product was 8.6 g water per 1 g of the product of dry matter. For comparison, water-holding sposobnosti wheat bran is 3.5 g/g, and treated wheat bran - 7.5 g/, This indicates improved the water absorption of the fibers after partial removal of components of the cell walls. Other types of commercial dietary fiber extracted from wheat straw and sugar beet, had the water-holding capacity of 6.3 and 7.9 g/g, respectively.

Example 10

Protein fractions containing substantial amounts of the aleurone proteins and obtained in example 8, has a very interesting chemical composition, functionality and is an ideal raw material for further processing.

A typical composition of the protein fraction: dry matter 98%, protein 40%, sugar 3%, fat 18%, non-starch carbohydrates of 32% minerals (ash) 5%.

To determine the effect of treatment with protease-functional protein fractions, the protein sample was subjected to the soft treatment with protease, and then analyzed for the amount of dry matter and protein solubility, emulsifying capacity and stability of emulsification.

The results are shown in the table, and clearly indicate the possibility of further improvement of some important functional abilities of this protein fraction.

Table 3
The analyzed parameterProtein fractionsThe protein fraction of obrabotan what I protease
The solubility of dry matter (%)19,738,1
The protein solubility (%)18,455,5
Emulsifying capacity (%)52,590,6
The stability of emulsification (%)47,586,0

Characteristics and end-use

The fraction rich in embryos

High protein content in rich germ fraction makes it an ideal substitute for the existing expensive proteins of animal and vegetable origin. In addition, fraction, rich nuclei, due to the nature of its protein, the availability of high-quality oils, phospholipids, and sterols also has an interesting functionality, such as emulsification, texturing and binding, as well as healthy due to lower cholesterol in humans.

As examples we can enumerate the following existing products that the food industry can be replaced by a fraction, rich nuclei.

Animal proteins: casein and Caseinates, a protein in blood plasma and egg white. Proteins of plant origin: concentrates and isolates, soy protein, textured soy, hydrolyzed gluten and potato protein.

In General, the above paragraph is the FL can be used as filler and textureloader agent for meat production, among other things, hamburgers, sausages and meatballs. These products can also be used as a substitute for casein in the production of sausages, pastry products, sauces, etc.

In the production of feed fraction, rich in germ, is the perfect ingredient for high-value food, such as milk replacer for calves, feed for calves, pigs and chickens, fish food, pet food. In the food industry it can essentially replace the use of soy (textured soy, her concentrate and isolate), potato protein, hydrolyzed gluten-free, high-quality products from fish protein of blood plasma and products from dry milk, such as whey protein, whey and skim milk.

Protein-rich nuclei is of great interest as a functional food ingredient, especially in the case of rye, in the first place, because it contains germ oil rye.

The fraction rich in endosperm

This protein fraction is obtained mainly from residual proteins of the endosperm to bran cereal. It contains 25-40% protein, most of which has high solubility. It is also particularly rich in pentosans soluble dietary fiber (more than 35%), has high water-holding capacity and has a light color.

The fraction rich in endosperm is, can be used in food industry for production of bakery products, grocery, dairy products, soups and sauces, beverages high in protein and health drinks. It is a valuable source of non-starch polysaccharides, which are beautiful soluble dietary fiber and material that binds water. In the field of forage production this fraction can partially replace gluten, soybean protein and milk as an ingredient in milk replacer for calves, in the initial feed of piglets and feed the fish.

The properties of emulsification, water binding and stabilization of the foam is equivalent to other commercially available proteins such as Caseinates, concentrate soy protein and the modified gluten of wheat, or even surpass them. Protein-rich endosperm, very suitable for use as an ingredient in recipes artificial milk (as for calves, and for the people), sauces, mayonnaise, gravy, etc.

Due to the fact that it contains a large amount of pentosans and bound ferulic acid, it has the additional benefits associated with health and functionality. In the cosmetic industry, stabilizing, emulsifying and water-retaining properties are ideal.

The combination of protein, rich E. what disperma and soluble hemicellulose, interesting for a number of food and biomedical applications due to the emulsifying effect of protein-rich endosperm, and soluble pentosans and condensing action of soluble hemicellulose.

The fraction rich in endosperm, contains many pentosanase hemicellulose, mainly arabinoxylan for rye and wheat or beta-glucans of oats and barley. Thus, the usefulness of this fraction for health is provided by arabinoxylane and glucans (see below).

The fraction rich in aleurone

This protein, derived mainly from the aleurone layer cells and which the material of both functional and nutritional value, rich in essential amino acids.

In the food industry, this material may be used as emulsifier, foam stabilizer and textureloader agent. In addition, he has great potential as a protein Supplement.

The fraction insoluble fiber

The fraction insoluble fibers can be used as an interesting source of fiber in the food industry. The main application can be used as texturise and moisture-tie additives in processed food, especially meat, and also as a source of dietary fiber in cereal Breakfast, bakery products and Wellness products is Oh. High moisture-tie ability and beneficial action on bowel function makes it an interesting product for the biomedical market.

This fiber remaining after extraction of bran soluble components (the first stage of the process) and part of the hemicellulose (the second stage of the process). The fraction insoluble fiber is a purified fiber cereal with low phytic acid content. Because fiber is already partially enzymatically "digested"for the digestive canal become available to many useful connections originating from the cell walls.

Insoluble fibers have a high moisture-tie capacity is usually 100% higher than that of wheat bran. This allows us to improve the transit through the intestines. Through the process of fractionation of the remaining pentosans become more accessible to the walls of the intestines (lower cholesterol).

Because of high content of fiber materials such as lignin and other antioxidants can be argued about its various beneficial actions that are beneficial to health. In particular, it is known that lignans and polyphenolic compounds mimic estrogens (female hormones), and recently it was discovered that they prevent the occurrence of various types of cancer. This was also proved for the products of rye.

The AOC is e, insoluble fiber are also good raw material for further (enzymatic) extraction of lignins, Frolovich acids, Lignano etc. which are natural antioxidants and potentially anti-cancer agents. They can be used for many biomedical and cosmetic pharmacological applications, for example, lotions, creams and moisturizers. Ferulic acid is an effective absorber of ultraviolet radiation and as such can be used in sunscreens.

Insoluble dietary fiber rich available linename and residual pentosans and/or hemicellulose. Bacteria present in the colon, convert plant lignans in a lignin mammals - enterolactone using the hemicellulose as a fermentation medium. These compounds mimic estrogen and, as it turned out, have a measurable, demonstrable effect on the suppression of cancer-related hormones, such as breast, ovarian and prostate cancer. Insoluble dietary fiber rye, in particular, contain lignans secoisolariciresinol (SECO) and matairesinol (MAT), which are known as precursors of enterolactone. Insoluble dietary fiber wheat also contain lignans, but this action is not shown for wheat. It is important to specify that this fraction lignans p is outstood in an accessible form, because the cell wall is partially enzymatically digested along with their natural synergy partners, arabinoxylane the hemicellulose remaining in the fibers.

Faction sugar

This glucose, obtained by enzymatic cleavage of residual starch, bran, and is a more pure product than molasses. It can be used in feed and food as a source of energy, flavouring agent and a binder agent. Alternatively, it is suitable as an industrial raw material for fermentation, because it gives less waste. Producers of ethanol and citric acid are the ideal consumers of the very large number of such product. We may consider the production of single-celled protein markets for feed and food.

Soluble hemicellulose

It is the main recellular polysaccharide cell walls of bran cereal. It can be produced with a medium and high molecular weight and high solubility (the combination of these two properties is the most important aspect). Because the product is pentosan (arabinoxylan), it is low-calorie and useful for bowel. It can be made with the side chains ferulate or free ferulic acid and other antioxidants or without them, and not only is em a flowing white powder.

Due to its composition and high moisture-tie capacity it is suitable for use as a thickener, zheleobrazuyuschee agent, stabilizer soluble dietary fibres and substitute fat. You can get and niemirow form of hemicelluloses. As a thickener and zheleobrazuyuschee agent it interesting for the food industry as an additive to soups, margarine, desserts, spreads, sauces, etc. as a stabilizer it is a cheap alternative to modified starch (derived from wheat, corn etc), modified cellulose, resins (the guar resin, the resin Irish moss, alginates (marine algae), gelatine (cheap, but having problems with BSE) and pectin (from fruit peel and sugar beet). Finally, it has good potential for application in beverages, along with a stabilizing properties is an excellent source of soluble dietary fiber.

You can put pentosan with the side chains of ferulate, and in this form the substance of gelation in combination with oxygen and enzyme. In this form, this material is of interest as a wound dressing, as it keeps the skin in gidrirovaniem condition, and you can add a medicinal substance.

From rye and wheat receive almost exclusively arabinoxylanes the (pentosanase) hemicellulose. It is easily fermented in the colon, is low for a man and reportedly generates butyrate as an end product of fatty acids with short chain (SCFA) after fermentation. According to recent studies, this is the most "healthy" SCFA, as are the preferred energy source for cells lining the colon. Therefore, the health benefits from the introduction of a diet enriched accessible source of arabinoxylan can be very significant.

This fraction is the ideal soluble dietary fiber with all the accompanying health benefits. Arabinoxylane also considered a great Sagami binding of the secondary bile acids due to the rigidity of the parts of the molecular chain and the appearance of the polymer relative to the hydrophobic domains. It is believed that this reduces any potential carcinogenic effects. In addition, this fraction contains a side chain ferulago ether in proportion to the polymer with concomitant stabilization of free radicals and antioxidant properties.

It is important to emphasize that arabinoxylan concentrated in this fraction, usually not available to the intestines and colon, if it is there as part of a normal food or even out of the ordinary bran.

In oats and barley this fraction rich in beta-glucan with all komentirovanii useful action of this polysaccharide. There is a tangible benefit in providing a concentrated beta-glucan of this nature, because eating plain oats does not provide enough material for the manifestation of these effects in full. Purified beta-glucan can buy, but it is costly, because it is obtained a very thorough cleaning. It is important to understand that this thorough cleaning is required to remove chemicals used in the extraction process. There is a suspicion that this process removes natural and synergistic connections partners, while the fraction obtained by the method according to the invention, they are saved.

Oligosaccharide syrup

It is derived from the hemicellulose fraction, and it is a 100% soluble dietary fiber with a low molecular weight and low viscosity. Oligosaccharide syrup can be made with lignane, ferulic acid and other antioxidants, and it is extremely soluble and hygroscopic.

He has great potential in the beverage industry, as it has low viscosity, is a good source of dietary fiber, creates a pleasant feeling in the mouth and has a pleasant texture.

In combination with glucose syrup can be used as a sweetener and as a source of energy drinks, bars, grain, etc. Because it is rich in ferulic acid, pentose is AMI and solubilizing lignane, you can argue about its health benefits. It is very important to put lignans in the presence of oligomers of pentosan, if you want to implement fully the effect of prevention of cancer; in this faction exists just such a situation.

The combination of glucose syrup and syrup oligosaccharide is also ideal for applications that require high content of dietary fiber and increased ability to bind water without thickening. Soluble oligosaccharide can also be used in pastry recipes in combination with glucose syrup or other syrups sugars and put more concentration to produce products that are resistant to moisture.

Oligosaccharide syrup is a fraction with a low molecular weight solubilizing of arabinoxylans along with other components with a low molecular weight, solubilisation of the cell walls. These include dissolved fragments of lignin, phenolic compounds such as ferulic acid and lignans. As for insoluble dietary fiber, the presence Lignano with arabinoxylans gives grounds for statements about the meaning of fractions obtained from rye and wheat, for cancer prevention. In this case, arabinoxylane are present as oligomers, and lignans are found abundantly in syrup and potentially easy is available to the intestine. This should increase the conversion rate Lignano plants in enterolactone, which potentially has a greater impact on the prevention of cancer.

In addition, the presence of large concentrations of oligomeric arabinoxylan is a ready fermentation substrate for the production of useful SCFA) such as butyrate, the use of which is described in the section on fractions of hemicellulose.

This fraction, especially in the case of rye, is probably the most interesting in the present context, being an excellent source of arabinoxylans, Lignano and phenolic antioxidants in a very accessible form together with the relevant synergistic compounds partners. In oats and barley, it is a good source of beta-glucan with low molecular weight.

Germ oil

Germ oil is obtained from protein-rich nuclei, and it is a high quality edible oil and ingredient. It can be extracted without solvents, and it contains no preservatives or additives. It is a good source of poly - and monounsaturated fats, has a pleasant odor, contains a lot of vitamin E and can easily be suspended. As a flavor, it goes well with products based on wheat and rye (cereal, bread is ulichnye products, biscuits etc), desserts, ice cream, etc. Due to the presence of natural vitamin E. it can be useful as an ingredient in the composition of fats and oils, juices, etc.

The rye germ oil is particularly rich in naturally formed beta sitosterol, substance, lowering cholesterol, and tocotrienol, substance, "burning" cholesterol. These materials can be classified as "natural synergy partners, which is an important factor in the field of functional foods. This dramatically increases the potential oil as a valuable neutraceuticals ingredient in food products such as Margarines and pasty products.

Germ oil is also good blocks ultraviolet light and therefore, together with ferulic acid can be an ideal component in the tanning lotion. Its emulsifying properties make it highly suitable as a stabilizer for emulsions and as sleek ingredient in skin creams.

Fraction of fat-free protein

This protein, which remains after extracting the oil from the fractions rich not defatted germ and aleurone, and contains at least 60% protein. He is also a good functional protein, has an extremely high ability to bind fats and can easily enzymatically be modified to improve Rast is ariosti and properties stabilize emulsions and foams.

This product is an excellent stabilizer of emulsions of water in oil and interesting as texturearray agent or filler meat in sausages, burgers, pies, etc. Fraction of fat-free protein is a functional protein that can easily be replaced by soybean protein and contains phospholipids, natural lecithins and glycolipids.

It has a high potential in cosmetic recipes as a stabilizer of emulsions, because it contains natural lecithins.

One preferred method of installation for implementing the method according to the invention on the bran of cereals is shown in the accompanying drawings, in which:

figure 1 - installation for the implementation of the preferred variant of the present invention, and

figure 2 - scheme of fractionation bran cereals.

Figure 1 shows the preferred embodiment of the installation for the implementation of the present invention, associated with the separation of bran cereal or treated bran cereals, where capacity 1 for hydrolysis of the suspension is connected to the mill 2 wet grinding. The reaction mixture was periodically pumped through the mill 2 wet grinding (from 1 to 3 times). Then hydrolyzed by request inactivate the heat exchanger 3 and is placed in a two-phase decanter 4, which separates the insoluble phase (insoluble fiber) from soluble. Insoluble phase, have left the dry matter content of about 35%, dried in a ring dryer 5 to a dry matter content of about 95%. Soluble phase having a dry matter content of about 3%, is pumped through the other two-phase decanter 7 or possibly through the separator, passing it through the storage tank 6, while in two-phase decanter 7 release phase rich in protein. The fraction rich in protein, optionally subjected to enzymatic processing to improve the functionality in the container 8 for hydrolysis and then dried to a dry matter content of 95% in the spray dryer 9. Soluble (liquid) phase of the two-phase decanter having a dry matter content of about 3%, served on an ultra-filter 10, having a molecular cross-sections from 20 to 100 KD, preferably from 20 to 50 KD, which depends on different production requirements. Retentate (fraction remaining on the ultra-filter 10) if desired, may be subjected to enzymatic processing to improve the functionality in the container 11 for hydrolysis and then dried to a dry matter content of about 95% in the spray dryer 12 or may be evaporated in the evaporator to obtain a syrup with a dry matter concentration of at least 75%. Permeate from ultrafilter 10 preferably is evaporated in the evaporator 13 to obtain a syrup with a dry matter concentration of at least 75%.

1. How wet fraction the simulation components bran cereals, characterized in that bran cereals, which are the fibrous residue obtained during primary grinding grain, i.e. after separation of the fraction of the endosperm of wheat, rice, barley, oats, rye and triticale, and having variable chemical composition, the presence of non-nutrient factors and the presence of various anatomical fractions, i.e. the pericarp, germ and residual endosperm, is first subjected to a combination of enzymatic processing enzymes belonging to the group of enzymes that cleave starch, and specified the enzymatic treatment is carried out for less than 3 hours at a pH of from 4 to 7.5 and at a temperature of from 50 to 90°With the enzymatic activity of at least 1 IU/g of substrate, preferably from 200 to 1500 IU/g of substrate, in combination with periodic water-wet milling, followed by a stage of separation of the resulting aqueous suspension by decantation in a soluble phase and an insoluble fibrous phase containing purified bran cereals, consisting of insoluble fractions of the pericarp and aleurone, and the specified soluble phase additionally sephirot centrifugal forces on the fraction enriched in the germ, and the fraction enriched in the endosperm, and the proteins in endosperm enriched fractions, concentrate.

2. The method according to claim 1, wherein the enzymatic treatment is carried out with POM is using enzyme breaks down starch, belonging to the group of amylases and amyloglucosidase.

3. The method according to claim 1 or 2, in which, after periodic wet grinding carry out stage inaktivirovanie enzyme by wet heat treatment.

4. The method according to claim 1, in which the obtained insoluble fibrous phase is additionally subjected to a combination of enzymatic processing enzymes belonging to the group of polysaccharides not break down the starch, and this enzymatic treatment is carried out for less than 3 hours at a pH of from 4 to 7, preferably of 4.5 to 5.5 and at a temperature of 35-80°s, when the enzymatic activity of at least 1 unit per gram of substrate, preferably 200-1500 units per gram of substrate, with occasional wet grinding.

5. The method according to claim 4, in which the specified additional enzymatic processing of insoluble fibrous phase is performed using at least one polysacharides not break down the starch, in the form of cellulases, hemicellulase - mainly xylanase, beta-glucanase, and pectins and/or fits.

6. The method according to claim 5, in which the enzymatic treatment is carried out with the use of xylanases with high beta-1-4-xylanase (pentosanase) and/or beta-glucanase activity.

7. The method according to any of claims 4 to 6, in which, after periodic wet grinding carry out stage inactivation of enzyme by the m wet heat treatment.

8. The method according to claim 7, in which inactivated the hydrolyzate is then fractionary centrifugal forces on an insoluble phase containing mainly cellulose, lignin, less available hemicellulose, residual aleurone cells and proteins of the cell wall, and the aqueous phase containing soluble hemicellulose, oligosaccharides, sugars and proteins, and the aqueous phase further sephirot centrifugal force on the fraction rich in protein, and the fraction rich in carbohydrates, and a fraction rich in carbohydrates, then sephirot particle size on the fraction rich in hemicellulose (fraction with an average size of molecules), and the fraction rich oligosaccharide (the fraction with small size molecules).

9. Protein fractions originating essentially from the germ and obtained by the method according to any one of claims 1 to 3, which contains at least 35% protein and 10% oil on dry matter and has a high emulsifying capacity and increased shelf life in terms of resistance to oxidation compared to the original bran, and this fraction contains less than 5% of fibres.

10. The protein fraction according to claim 9, in which the oil is removed by traditional extraction with an organic solvent or, preferably, supercritical extraction with carbon dioxide to obtain an oil fraction and fat-free protein fraction.

11. Low fat the trees, rich nuclei obtained in item 10.

12. Protein fractions originating essentially from the residual endosperm and obtained by the method according to any one of claims 1 to 3, which contains at least 25% protein, 10% sugar, less than 3% oil and 3% fiber, and optionally containing at least soluble non-starch polysaccharides with high molecular weight belonging to the beta-glucans in barley and oats and arabinoxylans for wheat, rice, rye and triticale.

13. Protein fractions indicated in paragraph 12, in which the introduced liquid whey in an amount of from 20 to 80% of dry matter, and the final mixture is dried.

14. Protein fractions originating essentially from the aleurone cells obtained by the method according to any of claims 4 to 8, containing at least 35% protein and 10% oil, less than 5% of insoluble fibers on the dry substance, essentially free of gluten and starch, and high emulsifying ability.

15. Protein fractions by 14 in which the oil is removed by traditional extraction with an organic solvent, preferably supercritical extraction with carbon dioxide to obtain an oil fraction and fat-free protein fraction.

16. The protein fraction according to any one of p-15, which in the wet state and in controlled conditions of temperature and acidity introduced protease, and obtained the hydrolyzed protein has a high functionality, such as solubility, emulsifying and foaming ability.

17. Oil-rich aleurone obtained by the method according to item 15.

18. Low-fat protein-rich aleurone obtained by the method according to item 15.

19. The fraction insoluble fibres obtained by a method according to any one of claims 1 to 3, which consists of the cell walls of oat bran in the amount of at least 85% of the aleurone proteins in quantities of at least 10%, essentially free of gluten and starch, and has a high water-holding capacity, component of at least 6 g of water per 1 g of dry product.

20. The fraction insoluble fibres obtained by a method according to any of claims 4-8, consisting mainly of cell wall with a relatively low content of hemicellulose compared to the original purified bran cereals, essentially free from gluten and starch (less than 1% of dry matter) and having a high water-holding capacity, making up more than 6 g of water per 1 g of dry product.

21. Fraction of sugars obtained by the method according to any one of claims 1 to 3, which is derived primarily from residual endosperm and contains more than 65% of sugars, such as glucose, maltose and maltotriose, on the dry substance.

22. Fraction soluble hemicelluloses obtained by the method according to claim 8, consisting mainly of hemicellulose with an average molecular ve the om preferably more than 20 kDa in the amount of at least 40%, and related groups arabinoxylans from wheat, rye, rice and triticale and beta-glucans from oats and barley, which also contains proteins at less than 10% and monosaccharides in the amount of less than 10% and is essentially free of gluten and starch, the content of which is less than 1% of dry matter.

23. Fraction soluble oligosaccharide obtained by the method according to claim 8, consisting mainly of sub-blocks of hemicelluloses with a low molecular weight of less than about 20 kDa in the amount of at least 40%, and belonging to groups arabinoxylans from wheat, rye, rice and triticale and beta-glucans from oats and barley, which also contains proteins at less than 10%, the monosaccharides in the amount of less than 20%, lignans and related phenolic compounds in amounts of less than 5% and is essentially free of gluten and starch, the number of which is less than 1% by dry matter.

24. Installation for implementing the method according to any one of claims 1 to 3, characterized in that it contains capacity (1, 8, and 11) for hydrolysis, mill (2) for wet grinding, the heat exchanger (3) for inactivation of enzymes, Cantatore (4 and 7), the storage tank (6), an ultra-filter (10) and at least one evaporator (13) and dryers (5, 9, and 12).

25. Installation for implementing the method according to any one of claims 4 to 8, characterized in that it contains capacity (1, 8, and 11) for hydrolysis, mill (2) for the holder of the aqueous grinding, the heat exchanger (3) for inactivation of enzymes, Cantatore (4 and 7), the storage tank (6), an ultra-filter (10), evaporators (12 and 13) and dryers (5 and 9).



 

Same patents:

FIELD: food industry, BIOTECHNOLOGY.

SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.

EFFECT: improved preparing method, valuable properties of suspension.

12 cl, 8 ex

The invention relates to the food industry

The invention relates to the food industry and can be used to enrich the protein components of raw meat main macro - and microcomponents by fermentation using multishtammovye combinations of microorganisms that contribute to the improvement of its functional and technological properties and nutritional value
The invention relates to the food industry
The invention relates to the production of flavoring base and its use for food preparation

The invention relates to the food industry and can be used in technology of meat and other food products

The invention relates to the food and feed industry and can be used in the manufacture of food supplements and animal feed, with curative properties in the treatment of gastrointestinal diseases
The invention relates to a method for the simultaneous or separate reduce the content of fermented dairy products and/or fruit material in foods containing fermented milk products and/or fruit

The invention relates to food industry, in particular, can be used in the manufacture of food products from vegetable raw materials, namely, dietetic foods low in calories, rich in dietary fibre

FIELD: food processing industry, in particular production of dried alpha-rice.

SUBSTANCE: claimed method includes washing of stripped rice and soaking thereof; charging of soaked rice into conveyor-type automated rice cooking machine wherein water temperature is maintained at 80-98°C, followed blanching thereof for 8-10 min to produce cooked rice. Then cooked rice is quenched and washed. Further cooked rice is dried in vacuum drier wherein temperature is maintained at 60-98°C and internal pressure is maintained at less than 1 Torr.

EFFECT: dried alpha-rice quickly restoring after addition of water; restored alpha-rice with appearance and structure similar to common cooked rice.

4 cl, 5 tbl, 3 ex

FIELD: baby food production process.

SUBSTANCE: method involves cooking groats in mixture of fat-free milk and milk whey; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product.

EFFECT: reduced consumption of powder and decreased time of process cycle.

FIELD: baby food production process.

SUBSTANCE: method involves cooking mixture of groats and flakes of wheat germs in mixture of fat-free milk and milk whey; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product.

EFFECT: reduced consumption of powder and decreased time of process cycle.

FIELD: baby food production process.

SUBSTANCE: method involves cooking mixture of groats and flakes from wheat germs in 0.5-1.5-% pectin extract; using groats and flakes from wheat germs in the weight ratio of 17:3; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product.

EFFECT: reduced consumption of powder and decreased time of process cycle.

FIELD: baby food production process.

SUBSTANCE: method involves cooking groats in 0.5-1.5%-pectin extract; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product.

EFFECT: reduced consumption of powder and decreased time of process cycle.

FIELD: baby food production process.

SUBSTANCE: method involves cooking groats in 0.5-1.5-% pectin solution; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product.

EFFECT: reduced consumption of powder and decreased time of process cycle.

FIELD: baby food production process.

SUBSTANCE: method involves cooking mixture of groats and flakes from wheat germs in 0.5-1.5-% pectin solution; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product.

EFFECT: reduced consumption of powder and decreased time of process cycle.

FIELD: food-processing industry, in particular, bakery and confectionery industry, more particular, preparing of farinaceous products using biologically active additives.

SUBSTANCE: method involves kneading dough from wheat flour, rye flour or mixture thereof; forming products; introducing chitosan or chitosan derivatives at kneading stage in an amount of 0.005-4.0 kg per 100 kg of flour. Method allows nutritive properties and qualitative characteristics to be kept in farinaceous products.

EFFECT: increased prophylactic value of farinaceous products by introducing into dough biologically active additives of animal origin such as chitosan or derivatives thereof rendering curing and prophylactic effect upon individual's organism.

5 ex

FIELD: flour milling and groats processing industry.

SUBSTANCE: method involves processing groats-and-vegetable mixture in microwave field at frequency of 2,450 MHz and at grain heating rate of 0.4-0.8 C/s; processing during 60-180 s until final temperature of product is 60-65 C.

EFFECT: provision for producing of ecologically clean product by increasing the extent of disinfection of groats-and-vegetable mixture while keeping its nutrient substances and consumer properties, and reduced power consumption and material usage.

1 dwg, 5 tbl

FIELD: flour-milling industry, in particular, process used in buckwheat houses.

SUBSTANCE: method involves cleaning buckwheat grain from contaminants; producing whole buckwheat grain by sorting out into fractions; shelling grain and sorting out shelled product; providing hydrothermal processing by soaking whole buckwheat grains in vacuumizer with sufficient vacuum extent at residual pressure of 0.07-0.08 MPa; conditioning in rest bin and drying in grain drier to moisture content of 11-12%; milling whole buckwheat grains in roll machines after passage through magnetic separators; sorting out milling products in redressers; directing resultant buckwheat flour into ready product bins.

EFFECT: reduced consumption of power for producing of buckwheat flour by reducing consumption of energy for soaking and drying processes.

FIELD: food-processing industry, in particular, production of delicacy preserves in jelly media.

SUBSTANCE: method involves laying preliminarily dressed and salted raw fish material in cans; pouring jelly media therein; hermetically pressurizing cans, with jelly media being media produced by mixing of grain decoction, fish muscle juice, food additive of cellulose nature and preservative, and also flavor additives used in predetermined component ratio. Grain decoction is oats, barley or wheat decoction.

EFFECT: obtaining of high-quality food products prepared with the use of said preserves in jelly media rendering improved dietary and prophylactic properties to said products.

2 cl, 3 ex

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