RU2467589C1 - Method for production of biologically active food additive of pumpkin seeds - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Seeds are hulled and treated with UV rays with a power of 15-30 Wt and wave length within the range of 250 - 260 nm. The seeds are milled into particles sized 3-5 mm and ozonised during 45 minutes at 1 mg/m³. One performs expression till residual oil content in the cake is equal to 10-12%. The seeds are sieved on a vibrosieve cascade with upper mesh size equal to 0.2 mm and with lower mesh size equal to 0.125 mm. Protein content in the ready product in conversion to dry substance is equal to 52.8% while lipids content is no more than 3.4%.

EFFECT: invention allows to manufacture a high quality product being a balanced source of proteins and lipids, with maximum preservation of native biological value and with extended storage life.

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Description

The invention relates to the food industry, and in particular to methods for producing biologically active food additives from oilseeds, in particular from pumpkin seeds.

The new generation products in their composition should contain functional ingredients (vitamins, minerals, lipids, dietary fiber, etc.) that have a biologically significant positive effect on the body during the metabolic processes occurring in it, be safe from a balanced nutritional position and help prevent some diseases and aging of the body. It is plant material that is the basis for the production of biologically active additives and in this regard, pumpkin seeds are one of the promising raw materials.

The valuable amino acid composition of the pumpkin seed protein, along with the presence of lipids, makes it highly promising to use pumpkin meal for the production of a biologically active food supplement. The pumpkin seed protein is exceptionally rich in amino acids like tryptophan, lysine and tyrosine.

A known method of producing food flour from oilseeds by squeezing oil to a content in its core equal to 18-20%, the kernel is cooled before being added, and after crushing, a husk is isolated on a sieve surface under the influence of centrifugal forces. (USSR Author's Certificate No. 701633, publ. 05.12.1979).

A known method of preparing flour from pumpkin seeds, in which flour from pumpkin seeds is prepared by frying the seeds unrefined from the skin in the presence of salt in the ratio, wt.%: Pumpkin seeds 93-95, table salt 5-7, and subsequent grinding. (USSR Author's Certificate No. 1822724, published on June 23, 1993).

A known method of producing flour from seeds of pumpkin crops, including treating seeds with a flavoring component, drying, roasting and grinding, while the seeds of pumpkin crops with a moisture content of up to 10% are taken as feedstock, crushed to particles 2-4 mm in size, treated with 5- 10% aqueous solution of salt or sugar at the rate of 5-20 g per 1 kg of dry matter, dried at a temperature of 60-65 ° C to an air-dry state, fried at a temperature of 160-180 ° C to a yellowish color, cooled, crushed to particles no larger than 0.5 mm in size. (RF patent No. 2286678, publ. 10.11.2006).

A disadvantage of the known methods is the presence of a stage of heat treatment, in particular frying, in which a significant amount of biologically active substances is lost, which determines the nutritional properties of flour.

Known biologically active food supplement containing enterosorbent, while as an enterosorbent it contains a powder of shells of pumpkin seeds. (RF patent No. 2162646, publ. 02/10/2001).

The disadvantage of this biologically active food supplement is the complex and expensive technology for its production - cryogenic technology.

A biologically active food supplement based on pumpkin seeds is known, while pumpkin seeds are germinated on whey, extracted with honey in a ratio of 1: 2 for 42 days in a dark place, then the honey extract is mixed with lactulose, in which malic acid is previously dissolved, based on 100 kg of biological active additives 49.75 kg of honey extract of germinated pumpkin seeds, 50 kg of lactulose concentrate, 0.25 kg of malic acid. (RF patent No. 2363268, publ. 08/10/2009).

A disadvantage of the known biologically active food supplement is the presence of an allergenic component - honey, which gives limitations on its use.

A known option in the method of producing food flour from oilseeds, in particular flax seed (options), which includes cleaning the seeds from impurities, drying, squeezing the oil and grinding fat-free seeds, while after cleaning the seeds from impurities they are washed for 5-10 min at a temperature of not more than 20 ° C, drying of the seeds is carried out at a temperature of 70-80 ° C to a moisture content of not more than 10%, the oil is pressed by pressing, and the crushed fat-free seeds are sieved through sieves from wire mesh No. 0.67.

The second option is known, which includes cleaning seeds from impurities, drying, squeezing oil and grinding fat-free seeds, while after cleaning seeds from impurities, they are washed for 5-10 minutes at a temperature of no more than 20 ° C, seeds are dried at a temperature of 70- 80 ° C to a moisture content of not more than 10%, the oil is pressed by pressing, followed by extraction of fat-free seeds with hexane at a temperature of 55-60 ° C for 1-8 hours, after which the resulting extraction pulp is separated, and the crushed fat-free seeds are sieved through wire sieves internal mesh №0,67. (RF patent No. 2376344, publ. 12/20/2009).

For the prototype, a method was selected for producing food flour from oilseeds by cleaning, drying and fractionating a large fraction, separating the russel, curing the kernel, squeezing the oil out of it, cooling the cake, grinding it and removing husk on a sieve surface, while reducing the losses of the processed material and simplification of the method, while improving the quality of the flour, the isolated kernel and crushed cake before removing the husks are irradiated with ultraviolet rays in a layer with a thickness of 5-10 mm for 1-2 minutes simultaneously vibration for 5-10 minutes. (USSR Author's Certificate No. 944528, publ. 07.23.1982).

The present invention is to develop a method for producing biologically active food additives from plant materials, which is a source of protein and lipid components.

The technical result achieved in solving this problem is to simplify the method of obtaining a biologically active food supplement of high quality from pumpkin seeds, which is a balanced source of protein and lipids, with maximum preservation of native biological value, with a long and stable shelf life.

The specified technical result is achieved by a method of obtaining a biologically active food supplement from pumpkin seeds, including seed cleaning, wringing, crushing of cake and sifting, while after cleaning whole seeds are irradiated with UV rays, the irradiated seeds are crushed to a size of 3-5 mm, ozonized, wringed carried out to a residual oil content in the cake of 10-12%; sieve on the cascade vibrosieve with the dimensions of the upper mesh 0.2 mm, lower mesh 0.125 mm; wherein the protein content in terms of dry matter is at least 52.8%, and the lipid content is not more than 3.4%.

Salient features of the proposed method are:

- irradiation of whole seeds with UV rays after passing through the cleaning stage;

- grinding of irradiated seeds to a size of 3-5 mm;

- ozonation;

- extraction to a residual oil content in the cake of 10-12%;

- screening on a cascade of vibrosieve with the dimensions of the upper cells of 0.2 mm, the lower cells of 0.125 mm;

- the protein content in terms of dry matter is not less than 52.8%, and the lipid content is not more than 3.4%.

UV irradiation of whole seeds is used to prevent microbial contamination and makes it possible to preserve the protein complex without compromising its quality.

The action of UV rays on microorganisms is known: they cause death, depending on the type of microorganism, dose and duration of exposure. Very small doses of radiation even have a stimulating effect on the individual functions of microorganisms. At a dose below the lethal, restoration (reactivation) of the normal vital activity of microorganisms is possible. It is known that the death of microorganisms occurs when they are irradiated with UV rays with a short wavelength (250-260 nm). So, the lethal effect of UV rays with a wavelength of about 260 nm is explained by the fact that in this region lies the maximum absorption of UV rays by DNA and RNA molecules. However, the use of UV radiation is limited due to their low penetrating ability.

Grinding pumpkin seeds to a size of 3-5 mm allows the method of ozonation to remove part of the moisture, which leads to an increase in the concentration of lipids on the surface of crushed seeds. This allows you to extract the oil to its residual content in the cake 10-12% due to rupture of bonds between lipids and proteins of the seed kernels.

In the inventive method, the ozonation of crushed seeds is also used for complete depletion in order to protect the finished product from microorganisms. The use of ozonation avoids the restoration of the vital activity of microorganisms, penetrating deeper than UV rays.

The stages of irradiation with UV rays of a whole seed and the provision of crushed seeds with ozonation complement each other and exclude the use of high-temperature technological regimes, thereby preserving the native biologically active properties of the seeds. The microbiological frequency increases, as a result of which the shelf life of the finished product is extended.

Extraction to a residual oil content in the cake of 10-12% is necessary to obtain a finished product of high quality, which is manifested in the content of vegetable protein and amino acids. The remainder of the oil in the cake in the range of 10-12% is selected experimentally and its change affects the deterioration of the quality of the finished product. For a given interval of oil content in the cake is a good grinding. It turns out a balanced dietary supplement with protein and lipids.

To preserve the native biologically active components, the cold pressing method is used.

The use of the vibrosieve cascade with the dimensions of the upper cells of 0.2 mm and the lower cells of 0.125 mm makes it possible to obtain a product of uniform consistency, which increases the quality of dietary supplements. Sieving of the obtained product is carried out by moving it from top to bottom.

Table 1 presents data on the nutritional value of dietary supplements for food from pumpkin seeds.

Table 1 Name of indicator Content, g / 100 g The energy value 264.5 kcal Carbohydrates 7.7 Mass fraction of fat in terms of dry matter,% 3.4 Mass fraction of protein in terms of dry matter,% 52.8

Indicators of the finished product at the microbiological frequency are presented in table 2.

table 2 Parameter Name Standard value Actual result KMAFANM, CFU / g, no more 5 · 10 ⁴ 2 · 10 ² BGKP (coliforms) in 0.1 g of product Not allowed Not found Pathogenic, including Salmonella, in 10 g of product Not allowed Not found Yeast and mold, CFU / g, not more than 10 Not found

When calculating the amino acid score, according to the FAO / WHO recommendation, it was found that almost all of the essential amino acids of the finished product from pumpkin seeds were biologically valuable. When calculating the speed, according to the FAO / WHO recommendation, these were the most significant amino acids: lysine, tryptophan, phenylalanine and tyrosine, which are important components of the protein. The content of essential amino acids are shown in table 3.

Table 3 Amino acids FAO / WHO Reference Scale Protein-lipid dietary supplement A ^a C ^b BUT FROM Lysine 5.8 one hundred 6.2 107 Methionine + cystine 2.5 one hundred 1.7 68 Threonine 3.4 one hundred 3.4 one hundred Tryptophan 1,1 one hundred 2.9 263 Phenylalanine + tyrosine 6.3 one hundred 9.2 146 Valine 3,5 one hundred 4.0 114 Isoleucine 2,8 one hundred 3,1 111 Leucine 6.6 one hundred 7.1 108 Note: A ^a is the amino acid content, g / 100 g of protein; C ^b - amino acid rate,% relative to the FAO / WHO reference scale, 1991.

In addition to protein components, the additive also contains lipid components, the data for which are shown in table 4 (per 100 g of product)

Table 4 Content Units measuring Factual data fats g 3.4 of which are saturated g 0.8 unsaturated g 2.6

The obtained biologically active food supplement is a cream-colored powder with a yellow or greenish tint, smell and taste characteristic of pumpkin seeds and can be used both independently and as an integral part for enriching food products.

Human exposure to adverse environmental factors, including occupational hazards, information overload, increased labor stress, other factors associated with stressful effects combined with low physical activity, poor nutrition, hypovitaminosis, have led to the disadaptation of entire population groups, manifested by a decrease in the total tone, lethargy, poor health, mood instability, the appearance of disorders of the gastrointestinal tract, a tendency to Infectious (primarily viral) diseases.

In connection with the foregoing, the biologically active additive obtained by the claimed method can be used as a balanced source of protein and lipid components to compensate for absolute or relatively protein and lipid deficiency in people with insufficient intake, in people who follow diets, in people with high physical activity , for the prevention of painful conditions of the body caused by a general physical weakening of the body, a decrease in immunity, to improve and maintain the condition are vital x human systems and organs.

The shelf life of a biologically active food supplement made from pumpkin seeds is one year.

Thus, it is the identified combination of distinguishing features of the invention with the well-known ones, which consists in the fact that the method of obtaining a biologically active food supplement from pumpkin seeds, including cleaning the seeds, pressing, grinding the cake and sifting, while after the treatment, whole seeds are obtained with UV rays, the irradiated seeds are crushed to a size of 3-5 mm, ozonized, squeezing is carried out to a residual oil content in the cake of 10-12%; sieve on the cascade vibrosieve with the dimensions of the upper mesh 0.2 mm, lower mesh 0.125 mm; the protein content in terms of dry matter is not less than 52.8%, and the lipid content of not more than 3.4% affects the achievement of the technical result, which is expressed in simplifying the method and obtaining a biologically active food supplement of high quality from pumpkin seeds, which is a balanced source of protein and lipids, with maximum preservation of native biological value, with a long and stable shelf life.

The invention is as follows.

Pumpkin seeds are cleaned, irradiated with lamps with UV rays, crushed to sizes 3-5 mm, ozonation of crushed seeds is carried out. Extraction is carried out by cold pressing to a residual oil content in the cake of 10-12%. Grinding the cake obtained is carried out on a hammer mill and sieved on a cascade of vibrating screens with dimensions of the upper mesh 0.2 mm, lower mesh 0.125 mm

An example of a specific implementation.

The raw materials used were seeds of large pumpkin (Cucurbita maxima Dich) or ordinary pumpkin (Cucurbita rero Z), or nutmeg pumpkin (Cucurbita moschata (Dich) Poir) in an amount of 50 kg. They were cleaned of impurities on an air-sieve machine and slowly poured into the hopper, where BUV lamps with a power of 15-30 W and a wavelength of 253 nm were installed. In the process of falling asleep seeds were irradiated. Then the irradiated seeds were crushed to a size of 3-5 mm and ozonized for 45 minutes with an ozone concentration of 1 mg / m ³ . For ozonation used the ozonizer OP1-M "Orion". The press AM 150 was cold pressed to a residual oil content in the cake of 10-12%. Then, the resulting cake was ground in a DM 150 hammer mill and sieved on a cascade of vibrating screens with dimensions of the upper mesh 0.2 mm and the lower mesh 0.125 mm. Received ready-made dietary supplement in the amount of 15 kg of greenish-yellow color with a characteristic smell of pumpkin seeds, with a protein content of 52.8% and lipids of 3.4%.

Thus, the claimed method allows to obtain a biologically active food supplement of high quality from pumpkin seeds, which is a balanced source of protein and lipids, with maximum preservation of native biological value, with a long and stable shelf life.

Claims (1)

A method of obtaining a biologically active food supplement from pumpkin seeds, including cleaning seeds from impurities, squeezing, grinding cake and sifting, characterized in that after cleaning the whole seeds are irradiated with UV rays with a power of 15-30 W and a wavelength of from 250 to 260 nm, the irradiated seeds are crushed to a size of 3-5 mm, ozonized for 45 min at 1 mg / m ³ , the extraction is carried out until the residual oil content in the cake is 10-12%; sieve crushed cake on a cascade of vibrating screens with dimensions of the upper mesh 0.2 mm, lower mesh 0.125 mm; while in the finished product, the protein content in terms of dry matter is at least 52.8%, the lipid content is not more than 3.4%.