DE4431394C1 - Prodn. of sea buckthorn juice and oil - Google Patents

Abstract

Sea buckthorn (Hippopae rhamnoides) berries are processed by (a) coarsely comminuting the fresh or frozen and thawed berries in a mill or grinder; passing the cold material through coarse and fine sieves with mesh sizes of 2 to 0.8mm to obtain a pulp; (b) adding 5-10% (pref 7%) sugar, or a corresp. amt. of fruit juice concentrate, to the pulp so that the subsequently sepd. juice has a density of 1.04-1.06 g/ml; (c) separating the pulp into a clear juice and a oil-rich sediment by ultrafiltration or centrifugation of 50-55 deg C; (d) fermenting the sediment at pH 3-4 with an enzyme prepn. having proteolytic, pectinolytic and cellulolytic activity; and (e) separating the fermented prod. into an oil fraction and a low-oil sediment or macerate. Also claimed is a process stated to be as above where fermentation is effected before separating the pulp into juice and sediment. The juice is useful for making drinks. The macerate is useful for making drinks, fruit prepns. and spreads. The oil is useful in cosmetic, pharmaceutical and food prods.

Description

The invention relates to a method for cold extraction of Clear juice, leek and oil from sea buckthorn berries, with the fresh or frozen and thawed sea buckthorn berries in Mills or millers are roughly crushed and closed a mark are processed, the mark in a liquid and solid phase by ultrafiltration, Decant or centrifuge separately will.

The invention also relates to the use of the Clear juice, trubes and oil from sea buckthorn berries.

It is known that buckthorn berries contain up to 7% oil saturated and unsaturated fatty acids in the form of Mono-, di- and preferably triglycids, which in liquid Sea buckthorn berries remain and partly in shape of free oil droplets, partly on turbid particles is bound.

So far, this oil has been obtained without Extractor used the pressing. The Sea buckthorn berries either together with the ones they carry Branches or crushed after separation from them, in Pressed sheets wrapped and with packing presses or with squeezed a cloudy juice from these comparable presses,  which is an emulsion in which only a few Parts of the pulp are suspended. This emulsion is via centrifugation in oil, an aqueous phase and Separable pulp parts.

Will this known method for the production of Sea buckthorn juice and based on it from various Sea buckthorn drinks used, so it is only possible 2 to 10 per thousand of the actually in the pulp to separate contained oil.

What remains in the juice, on the few fruit particles hanging oil causes floating particles to float, especially after dilution with water and sugar. At the The surface of the drinks forms a relatively firm, very poorly resuspendable layer, that of oxidation is exposed and thereby smell and color changed. The main part of pulp oil remains in the Press marts back.

The pressing is therefore for the extraction of an oil-free one Juice from sea buckthorn berries is not suitable.

Methods for cold pressing of are also known Olive oil after crushing the fruit in the pan mill and a pressing of thin layers of pressed material with a high working pressure up to 50 at.

This known method cannot be used on sea buckthorn berries be transferred because of the very fine size reduction and the high working pressure increases the amount of turbidity in the juice and thus the binding of the oil to the lees.

This known method is unsuitable for free sea buckthorn oil to win.

CH-PS 675 730 A5 is a process for extraction of oils from natural products by extraction with water known as a means of transportation. The raw material is at least prepared by crushing and cell disruption and that thereby liberating oil by feeding  at least partially emulsified by water. The separation of the then resulting oil / water mixture from the insoluble Protein and cell material is obtained using cross flow filtration carried out.

In this known method, the cells are disrupted of the raw material physically and / or enzymatically and / or chemically. For physical digestion, pressure Homogenizers with high cavitation forces or Colloid mills used. The enzymatic digestion takes place at least in part by means of cellulase enzymes. Of the physical and also the enzymatic digestion by adding pectinase, amylase or proteinase Promoted enzymes.

Enzymes and water are also used to improve Extraction of olive oil by pressing, centrifuging and Percolating used (GIOVACCHINO (Riv. Ital. Sostanze grasse (1991) 68, No. 4, 195-201).

Other known methods (DE 21 04 259, EP 0 113 165) extract the oil with water and by adding Enzymes.

Basically, the use of water leads to more or less strong increase in the water content in the Residues after oil extraction and thus reduces their Value in processing to food and / or Feed.

At the same time, the wastewater becomes organic Impurities relatively heavily burdened, which in turn the Expenditure for water purification increased.  

Furthermore, a method and an apparatus for Oil extraction from purified oil fruits and oil seeds up to a particle diameter of 10 mm with high Fat content known by pressing and extracting (DE-OS 29 15 538), in which the oil fruits or oil seeds be cold pressed immediately after cleaning and the remaining solid is then extracted becomes.

In addition, DE 42 06 006 C1 describes a method for Extraction of olive oil known, by means of a Mill a fruit porridge that is made in one Mixer unlocked and then one Solid bowl centrifuge is fed for the purpose Separation of the oil from the fruit pulp, the oil then in a plate centrifuge with addition a small amount of water to separate Water and solids is treated.

The total amount of water added becomes so strong reduces the production when using fresh olives the fruit pulp without water, when used Dried olives are done with little water added. The digested fruit pulp is then in oil and one Solid-water mixture separated, the solid Water mixture for a subsequent extraction and Drying is suitable.

All these known methods have in common that they are based on Sea buckthorn are not transferable because of the sea buckthorn oil Turbidity remains bound so that this oil is not with Water forms an emulsion and can be separated from it can.  

However, it is also a process for the DD 2 75 775 A3 improved processing of raw juice from sea buckthorn berries by separating the oil-containing raw juice into an oil-water Phase and in a largely oil-free aqueous juice phase and subsequent separate and / or combined processing for food, dietetic and pharmaceutical purposes known.

The phase separation of the immediately after pressing the Sea buckthorn berries raw juice or one mechanically and thermally treated raw juice takes place afterwards using a membrane separation process. After a separate Interim storage or after separate concentration and Interim storage are the separate phases, Phase concentrates and / or further juices or Juice concentrates in the desired proportions blended and eventually either stabilized Sea buckthorn berry juice or mixed juice or instant Sea buckthorn berry juice powder or mixed powder with addition of sucrose and viscosity-increasing hydrocolloids or hydrocolloid mixtures from water-soluble Polysaccharides and / or water-soluble proteins or Protein partial hydrolyzates processed.

With the method described in this known method Processing the sea buckthorn berries by pressing go in the press pomace about 33% of the raw material mass and with the majority of oil and fat-soluble vitamins lost.

In this known method, the semi-permeable membranes have obtained a fat-free clear juice, but the remaining oil / emulsion / suspension contains in usually less than 30% of the total pulp oil content the berries.  

Another disadvantage is that with pressing even a small part of the higher molecular substances such as Pectin for the processing of permeate and retentate takes effect. The one used to make clear juice Naturally, membrane separation processes also last higher molecular weight substances in the retentate.

The invention lies in this known prior art based on the task, the native enzymes in sea buckthorn to activate thermally, to promote their activity, in oil bypassing a sea buckthorn berry prolonged damaging heating (soft boiling, Hot extraction), drying and extraction with organic Separate solvents by fermentation and the oil in the solid phase simultaneously with the phase separation to be enriched so that on the one hand a clear juice and on the other hand a trub can be won from which most of the total oil content economically can be separated.

This object is achieved with the method of initially mentioned type solved that 1) this roughly shredded pulp over coarse and fine sieves with a hole diameter of 2.0 mm to 0.8 mm to one Mark cold happens, taking the plant's own enzymes largely released into the marrow, the marrow after heating to 50 ° C to 55 ° C by ultrafiltration or centrifuging in a largely fat-free, deductible clear juice and in a viscous, pasty, high in solids, up to three times the amount of sea buckthorn oil contained trub is separated, the one-with proteolytic and pectinolytic and cellolytic Activities unfolding in compliance with the enzyme complex of the plant's own pH from 3 to <4 fermented and  that 2) by adding 5 to 10%, preferably 7%, sugar, or a comparable amount of fruit juice concentrate for Mark before its separation in fat-free clear juice and oily turbidity the density in clear juice to 1.04 to 1.06 g / ml is increased and then into an almost pure Sea buckthorn oil and a low-fat sea buckthorn trub or low-fat Sea buckthorn macerate is separated.

Passing the roughly chopped fresh or frosted and thawed sea buckthorn berries happens preferably in several in a row switched passing machines, whose hole diameter of Machine to machine is matched, the sequence of Diameter from the larger diameter to the smaller one Diameter goes.

In the first pass machine, the rough ones Shell parts and larger grains in the sieve drum held back. Depending on the needs of the target Particle size of the pulp becomes the diameter of the Sieve drums must be selected accordingly.

Has proven to be particularly advantageous as the smallest Proved a diameter of 0.8 mm.

Of particular advantage is that an addition from 5% to 10%, preferably 7% sugar or one comparable amount of fruit juice concentrate to the marrow Separation of the pulp into clear juice and trub (fatty pasty mass) can be significantly accelerated, whereby Sugar or fruit juice concentrate in the following Preparation of drinks from the clear juice come in. The acceleration of separation is due to that Increase the density in the liquid phase to values of about 1.04 to 1.06 g / ml.  

The pulp is separated into clear juice and trub advantageously by means of decanting or Centrifuge.

To carry out the fermentation of the Sea buckthorn berry oil or fat concentrated trubes particularly the enzyme complex with the trade name Novozym AP MZ 2723 proved suitable.

The addition of the enzyme complex and the fermentation will with advantage before and / or after the separation of the Markes performed in clear juice and lees.

If the enzyme complex is added before Phase separation, the clear juice quality is usually better, but the enzyme addition higher.

The fermentation of the lees takes place according to the invention gentle at temperatures from 50 to 55 ° C for one Duration of 4 to 6 hours or at 20 to 25 ° C for 24 Hours. The heating is preferably carried out in one Plate heat exchanger, the temperatures each to the optimum temperature of the enzyme complex incl. native is set.

The fermentation will continue under these conditions carried out until the sea buckthorn oil largely from the lees is released.

With the selected time and temperature at the Fermentation of the lees can reduce the degree of release Sea buckthorn oils can be largely determined from the lees. This makes the process management economical on the respective subsequent processing process of the sea buckthorn trub.  

It is of particular advantage that with the inventive method only with the enzyme addition without Additions Degrees of release of up to 85% of the The oil contained in sea buckthorn can be obtained remaining oils remain fully integrated in the lees, enrich it sensory and nutritionally and protect against oxidative changes.

If the oil separation process is to be completed, interrupts short-term heating according to the invention 95 ° C the fermentation of the lees, resulting in a Facilitating oil separation and increasing the Binding forces of the sea buckthorn oil still remaining in the pulp leads to this.

An oil separation without prior heating up 95 ° C is possible, but reduces oil yield as well Oil separation speed and at the same time increases the oil content in the lees.

The prerequisite, however, is that the Sea buckthorn fruits down to a particle size of about 2 mm in such a way that the individual plant cells are injured and be opened. Preferably this is done by hitting Tearing or rubbing in hammer mills or similar mills carried out.

According to the invention can prevent a microbial Spoilage and / or to avoid biochemical changes heating in the cold-won marrow to 100 ° C for 1 to 3 min. and a final one Recooling and aseptic storage up to preferably Max. 10 days.

The enzymatic treatment according to the invention must then but extend at 40 ° C for 24 hours, if approximately the same amount of oil is to be separated.  

Another object of the invention is also the Use of the according to the inventive method preserved low-fat sea buckthorn trubes for production a stabilized sea buckthorn juice, from Sea buckthorn fruit preparations and spread.

The obtained with the inventive method Sea buckthorn oil is used for the production of organic cosmetics, Biopharmaceuticals and as vitamin, gel and antioxidants containing components used in food.

Further advantages, details and essential to the invention Characteristics result from the following Examples:

example 1

100 kg of frozen sea buckthorn berries are washed, in the process and during the subsequent coarse shredding in one Fruit mill thawed. The ground berries will be then cold over perforated sieves with 2 mm first Hole diameter and then 0.8 mm hole diameter. 15 kg of seeds and fruit peels are on the sieve drums Machines separated. The remaining 85 kg mark will be then to 50 ° C to 55 ° C in a plate heat exchanger heated and 6 kg of sugar or an adequate amount of Fruit juice concentrate dissolved in it.

After a standing time of 1 to 3 hours, 35 kg pasty mass of 60 kg of cloudy juice over Centrifugal separator separated.

This pasty intermediate product is 2.5 g Novozym AP MZ 2723 / kg added. Then this Mass then fermented at 55 ° C for 4 to 6 hours.  

The temperature is then raised to 95 ° C 1 to 3 min. kept and centrifuged at 5000 g. It 1.7 kg of oil and 33.3 kg of macerate are obtained. The juice can be mixed juices, nectars and fruit drinks are processed. The macerate is for Fruit preparations and spreads also for those Production of beverages ideally suited.

Example 2

100 kg of frozen sea buckthorn berries were grown as in Example 1 cold processed to mark.

After heating the pulp to 50 to 55 ° C 2.5 g of Novzym / kg added, as in Example 1 described proteolytic, pectinolytic and cellolytic activities unfold in an acidic environment. After completion of the fermentation in 4 to 6 hours, the Mass separated by an ultrafilter (see Example 3). The approx. 30 kg of lees accumulated in the process are opened Heated 95 ° C and about 2.1 kg of oil via an oil separator and 31.9 kg of lees separated.

Further processing takes place as in example 1.

Example 3

100 kg of sea buckthorn berries become cold to 85 kg mark and 15 kg of residues processed as in Example 1. The mark is heated to 55 ° C and then over an ultrafilter with a pore size of 100,000 in 51 kg of clear juice - one practically fat-free sea buckthorn juice - and 34 kg of lees Cut.  

This lees is with 2.5 g / kg of an enzyme complex proteolytic, pectinolytic and cellolytic Activities postponed and then four to six Fermented at 50 to 55 ° C for hours.

The total mass is then as in Examples 1 and 2 heated to 95 ° C and centrifuged. It becomes 1.3 kg of oil separated from a total of 30 kg of lees. Clear juice and cloudy are used as described in example 1.

Claims (11)

1. A process for the cold extraction of clear juice, lees and oil from sea buckthorn berries, in which fresh or frozen and thawed sea buckthorn berries are roughly crushed in mills or pan millers and processed into a pulp, the pulp being separated into a liquid and solid phase by ultrafiltration, decanting or Centrifuging is separated from one another, characterized in that
1) this coarsely shredded pulp passes through coarse and fine sieves with a hole diameter of 2.0 mm to 0.8 mm to a pulp cold, whereby the plant's own enzymes are largely released into the pulp, the pulp after heating to 50 ° C up to 55 ° C by ultrafiltration or centrifugation into a largely fat-free, clear, clear juice and into a viscous, pasty, solids-rich, up to three times the amount of sea buckthorn oil, which contains a proteolytic and pectinolytic and cellolytic activity-developing enzyme complex while observing the plant's own pH of 3 to <4 fermented and
2) that the addition of 5% to 10%, preferably 7% sugar, or a comparable amount of fruit juice concentrate to the pulp before its separation into fat-free clear juice and oily turbidity increases the density in the clear juice to 1.04 to 1.06 g / ml and then separated into an almost pure sea buckthorn oil and a low-fat sea buckthorn trub or a low-fat sea buckthorn macerate. 2. The method according to claim 1, characterized, that "Novozym AP MZ 2723" is used as the enzyme complex. 3. The method according to claim 1 or 2, characterized, that the addition of the enzyme complex and the fermentation before and / or after the separation of the pulp into clear juice and oily concentrated trub is carried out. 4. The method according to claim 1 to 3, characterized, that the fermentation at 50 ° C to 55 ° C for a Period of 4 to 6 hours or that the fermentation at 20 ° C to 25 ° C for a period of over 24 hours is carried out or that the fermentation with the Enzyme complex at an average of 40 ° C over about 24 Hours. 5. The method according to claim 1 to 4, characterized, that heating in heat exchangers, preferably Plate heat exchanger or tubular heat exchanger, is carried out. 6. The method according to claim 1 to 5, characterized, that immediately before the oil separation the oily slurry over 1 to 3 min. to 95 ° C to accelerate the Separation is heated.   7. The method according to claim 1, characterized, that the pulp briefly, preferably 1 to 2 min at 100 ° C. heated, then cooled and under aseptic Conditions, preferably up to 10 days, is stored. 8. The method according to claim 1 to 7, characterized, that the crushing down to a particle size of 2 mm is carried out so that the individual cells in the particles are injured and opened and that the pulp preferably by beating, tearing or grinding in hammer mills or similar mills is crushed. 9. Use of the according to one of claims 1 to 8 extracted sea buckthorn juice for the production of Mixed juices, nectars and fruit drinks. 10. Use of the according to one of claims 1 to 8 obtained low-fat sea buckthorn trubes for direct Production of a stabilized sea buckthorn juice from Mixed juices, mixed drinks, fruit preparations and Spread. 11. Use of the according to one of claims 1 to 8 won sea buckthorn oil for the production of Organic cosmetics, biopharmaceuticals and as vitamin, gel and Component for food containing antioxidants.