RU2612426C1 - Method for producing defatted flax meal from linseed cake - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: invention relates to the production of food defatted flax meal from linseed cake and can be used in the oil and fat and flour-milling industry. The linseed cake is preliminary milled with a residual fat content of not more than 20% on the percussive machines. Then the pre-milled linseed cake is milled on percussive machines. The milled mass is passed through a sieve of 710 mkm.

EFFECT: invention improves the efficiency of use of the secondary products of flax seed processing with the retention of native properties.

5 cl, 2 tbl

Description

The invention relates to the food industry, and in particular to the production of skimmed flaxseed meal from flaxseed meal.

Fat-free flaxseed flour from flaxseed meal has a high protein content with a well-balanced amino acid composition, dietary fiber, and low fat content.

A known method of producing food flour from flax seeds (US Pat. RF No. 2305950, publ. September 20, 2007), including cleaning, washing, drying, heat treatment by three-stage heating on an electric fryer, sonication, cooling, grinding of flax seeds.

The disadvantage of this method is the low protein content and its low quality, which reduces the quality of flour due to heat treatment on an electric fryer at 150 ° C and the use of ultrasound, which contribute to the irreversible denaturation of the protein. In addition, due to the lack of a technological operation for removing oil, its high content in flaxseed due to lipid oxidation shortens the shelf life of flaxseed and gives the product an unpleasant odor and rancid taste. Thus, by a known method receive flaxseed of low quality due to the low protein content and high oil content, which reduces its shelf life.

The closest analogue of the developed technical solution can be recognized (RU, patent 2376344, publ. 12/20/2009) a method for producing food flour from oilseeds, in particular flax seeds. According to the first variant of the known method, the seeds are cleaned of impurities, oil is dried, the oil is pressed and fat-free seeds are ground, and after the seeds are cleaned of impurities, they are washed for 5-10 minutes at a temperature of not more than 20 ° C, the 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, and the crushed defatted seeds are sieved through sieves from wire mesh No. 0.67. According to the second embodiment of the known method, the seeds are cleaned of impurities, oil is dried, the oil is pressed and the fat-free seeds are ground, and after the seeds are cleaned of impurities, they are washed for 5-10 minutes at a temperature of no more than 20 ° C, the 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 defatted seeds with hexane at a temperature of 55-60 ° C for 1-8 hours, after which the resulting extraction pulp is separated, and the ground defatted seeds are sieved added through a sieve of wire mesh №0,67.

The disadvantage of this method should be recognized as its inapplicability to the processing of oilcake.

The technical problem solved by the developed method is to increase the efficiency of using secondary products of processing flax seeds, namely flaxseed cake.

The technical result achieved by the implementation of the developed method is to obtain a high-protein product used to enrich flour mixtures of various compositions in the production of a wide range of bakery and flour confectionery.

To achieve the specified technical result, it is proposed to use the developed method for producing fat-free flaxseed flour from flaxseed meal. The developed method is characterized by preliminary grinding of linseed meal with a residual fat content of not more than 20% on impact machines, followed by grinding of pre-ground linseed meal on impact machines, and the grinding is passed through a sieve with a size of 710 μm.

A significant new feature of the proposed method is that the preliminary grinding of flaxseed meal is carried out on a hammer mill for leveling so that the size of the pieces of the meal did not exceed 10-20 mm, depending on the design of the main grinding machine.

In a preferred embodiment of the developed method, the sieve gathering is additionally sent for re-grinding on impact machines with passing the grinding through a sieve with a hole size of 450 μm. In addition, the gathering of a sieve with a hole size of 450 μm is sent for re-grinding on impact machines with passing grinding through a sieve with a hole size of 250 μm.

Preliminary grinding of the cake is carried out preferably on hammer crushers.

The main grinding is carried out on impact machines (hammer crusher, entolator, detacher, disintegrator, dismembrator) with one or multiple passes. The number of passes is determined by the product range.

Sifting is carried out on a set of sieves with openings of 710 μm, 450 μm, 250 μm, which allows to obtain coarse flaxseed flour (sieve passage 710 μm, sieve gathering 450 μm), medium-sized flour (sieve passage 450 μm, sieve gathering 250 μm) , fine flour (passage 250 μm). The resulting different types of flaxseed fat-free flour differ in chemical composition and can be used for various purposes. The chemical composition of the original flax cake and products of its processing are presented in table 1.

An analysis of the data in Table 1 shows that the products obtained are characterized by a high protein content of about 38%, which allows them to be positioned as a high-protein product for enriching flour mixtures of various compositions in the production of a wide range of bakery and flour confectionery products, including functional products. In this case, the product is enriched not only with protein, but also with fiber, PUFA, contained in flaxseed fat, minerals and vitamins. At the same time, a small amount of starch (about 8%) and fat (up to 15%) does not contribute to an increase in the calorie content of the product.

Additionally, the fractional composition of simple proteins of flaxseed meal and its processing products was studied and presented in table 2. Analysis of the data in table 2 shows that in all samples of fat-free flour from flaxseed meal, regardless of size, the albumin-globulin fraction prevails, prolamins are practically absent, the amount of glutelins 2-4 times less in comparison with water and salt-soluble proteins.

Example. The production of non-fat large-sized flax flour involves the following sequence of operations. Pre-crushing of the cake - sieving (returning large parts to re-crushing) - grinding in a percussion machine (hammer mill) - sieving on a sieve with a hole size of 710 microns - sieve passage - large-sized non-fat flax flour; the gathering of the sieve is sent to re-grinding. When replacing a 710 micron sieve with a 450 micron sieve in a similar way, medium-fat non-fat flax flour is obtained.

Obtaining fine non-fat flax flour involves the following sequence of operations. Pre-crushing of cake - sieving (return of large parts to re-crushing) - milling twice (triple) in impact machines (1 - machine - hammer crusher with sieve об2 mm) - sieving on two sieves. The first with a hole size of 710 μm, the gathering of which is sent for re-grinding, the passage of a 710 μm sieve on a sieve with a hole size of 250 μm. Sieve passage 250 μm - thin flaxseed flour; gathering sieves of 250 microns on the second grinding system (hammer mill with sieve shell ∅1.5 mm). After the second grinding step, the product is sent for sieving on a sieve with a hole size of 250 μm. Sieve passage - thin flaxseed flour; the gathering of the sieve is returned for re-grinding to this system or sent to a third grinding system. The parameters of the third system are similar to the second system.

The claimed method for producing flaxseed flour has industrial applicability and can be implemented at any flour mill or in the oil and fat industry.

Thus, the claimed purpose of the invention is achieved - increasing the efficiency of using secondary products of flax seed processing while maintaining its native properties.

Claims (5)

1. A method of obtaining fat-free flaxseed flour from flaxseed meal, characterized by pre-grinding flaxseed meal with a residual fat content of not more than 20% on percussion machines, followed by grinding pre-chopped flaxseed meal on percussion machines, and the grinding is passed through a sieve with a size of 710 microns . 2. The method according to claim 1, characterized in that the sieve is additionally sent for re-grinding on impact machines with passing grinding through a sieve with a hole size of 450 μm. 3. The method according to claim 1, characterized in that in addition, the gathering of the sieve with a hole size of 450 μm is sent for re-grinding on impact machines with passing grinding through a sieve with a hole size of 250 μm. 4. The method according to claim 1, characterized in that the preliminary grinding of the cake is carried out on hammer crushers. 5. The method according to claim 1, characterized in that the grinding is carried out using a hammer crusher, entolator, detacher, disintegrator or dismembrator.