WO1996022027A1 - Flax preparation, its use and production - Google Patents
Flax preparation, its use and production Download PDFInfo
- Publication number
- WO1996022027A1 WO1996022027A1 PCT/FI1996/000042 FI9600042W WO9622027A1 WO 1996022027 A1 WO1996022027 A1 WO 1996022027A1 FI 9600042 W FI9600042 W FI 9600042W WO 9622027 A1 WO9622027 A1 WO 9622027A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- flax
- mucilage
- acid
- lower alkanol
- resulting
- Prior art date
Links
- 235000004431 Linum usitatissimum Nutrition 0.000 title claims abstract description 105
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000006240 Linum usitatissimum Species 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 241000208202 Linaceae Species 0.000 claims abstract description 95
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 57
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 57
- 229920000715 Mucilage Polymers 0.000 claims abstract description 54
- 239000000853 adhesive Substances 0.000 claims abstract description 54
- 239000000047 product Substances 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000002244 precipitate Substances 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 239000002671 adjuvant Substances 0.000 claims abstract description 13
- 239000000835 fiber Substances 0.000 claims abstract description 12
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 11
- 239000000944 linseed oil Substances 0.000 claims abstract description 11
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 9
- 239000002904 solvent Substances 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 45
- 239000000706 filtrate Substances 0.000 claims description 18
- 235000008429 bread Nutrition 0.000 claims description 16
- 238000000926 separation method Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000003916 acid precipitation Methods 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 230000001376 precipitating effect Effects 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000007731 hot pressing Methods 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 239000007795 chemical reaction product Substances 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 241000252141 Semionotiformes Species 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000000243 solution Substances 0.000 description 16
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 238000005119 centrifugation Methods 0.000 description 9
- 150000004676 glycans Chemical class 0.000 description 9
- 229920001282 polysaccharide Polymers 0.000 description 9
- 239000005017 polysaccharide Substances 0.000 description 9
- 238000003825 pressing Methods 0.000 description 9
- 238000000605 extraction Methods 0.000 description 8
- 238000001556 precipitation Methods 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 8
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000005406 washing Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
- 239000000969 carrier Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000012670 alkaline solution Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- -1 cyanogen glycosides Chemical class 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000012869 ethanol precipitation Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- JMANVNJQNLATNU-UHFFFAOYSA-N glycolonitrile Natural products N#CC#N JMANVNJQNLATNU-UHFFFAOYSA-N 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 241000288906 Primates Species 0.000 description 1
- 241000282849 Ruminantia Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
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- 239000003973 paint Substances 0.000 description 1
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- 230000000630 rising effect Effects 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 238000010257 thawing Methods 0.000 description 1
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- 239000003171 wood protecting agent Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
Definitions
- This invention relates to a flax protein preparation having a high mucilage content, a process for its production and its use in food preparation, especially in baking.
- Flax (Lin ⁇ m usitatissimum L.) is generally cultivated for flax fibre or oil recoverable from linseeds. For these uses, flax has been cultivated into oil flax and fibre flax, but there also exist varieties which are suitable for both purposes. Linseed oil is primarily used in different kind of paints, putties, coatings and wood protecting agents. The oil content of linseeds is, calculated from the dry weight, generally over 38 % by weight, most of which can be recovered by pressing and, if desirable, also by using additionally solution extraction. However, in the pressed and crushed flax obtained from cold and/or hot pressing still some linseed oil remains, which constitutes about 8 to 18 % of the composition of the crushed flax.
- the crushed flax obtained from pressing contains inter alia about 30 to 35 % of protein and 25 to 30 % of food fibre, of which about a third is water-soluble mucilage, which practically consists of polysaccharides.
- the contents of oil, protein and polysaccharide in flax vary significantly every crop year.
- Mucilage consists of soluble carbohydrates, inter alia of water-soluble polysaccharides.
- the properties of flax mucilage has been found to resemble those of arabic gum, but mucilage is not, however, generally used as a stabilizing or thickening agent, apparently because there has not been enough reliable information about its functional properties (Mazza and Biliaderis, J. Food Sci. 54 (1989) 1302-1305).
- the lack of an economically feasible separation technology has also been an obstacle for the large-scale use of mucilage.
- flax mucilage has a high water binding capacity, even 1600 to 3000 g of water per 100 g of dry matter (Fedeniuk and Biliaderis, J. Agric. Food Chem. 42 (1994) 240-247).
- the preparation was not at all suitable for a meat emulsion due to its insufficient gelling properties. Neither was the viscosity produced by the preparation in ice cream the same as that produced by gelatin, which is normally used in ice cream. Thus it seems that, according to the process of the prior art, a polysaccharide content high enough is not achieved in a flax protein - mucilage preparation.
- the object of the present invention is to eliminate the disadvantages of the prior art and to provide a novel process for the production of a completely novel type of a flax protein product, and to use the resulting preparation in food processing, especially in baking.
- the object of the present invention it has now been discovered that by precipitating the flax proteins and flax mucilage from the alkaline extract with an acid and a lower alkanol, a product having a significantly higher mucilage content is obtained and problems caused by unprecipitated mucilage in the further processing are avoided.
- the resulting preparation is excellently suitable as an adjuvant in food processing, especially in baking, in place of the usual improver additives for bread, due to the below-mentioned advantageous effects thereof on improving the properties when used in baking.
- the invention relates to a process for the preparation of a product containing flax proteins and flax mucilage, in which process linseeds are cold and/or hot pressed and, if desirable, also extracted with a suitable solvent for the separation of linseed oil, the resulting pressed and crushed flax is alkali extracted and the insoluble fibre is separated, the alkaline extract is precipitated with an acid and a lower alkanol for the production of a precipitate containing proteins and mucilage, the lower alkanol is separated from the precipitate, the precipitate is, if necessary, purified and the resulting product is used as such or it is dried and possibly mixed with suitable adjuvants.
- the invention also relates to a flax protein product having a high mucilage content, which may be produced by the above-mentioned process, and the use of the said preparation as an adjuvant in foods, especially in baked products.
- the seeds of oil flax or fibre flax used as a starting material are cleaned and hot and/or cold pressed as previously known for the separation of the linseed oil.
- the linseed oil recovered from cold pressing is usually about 20 % of the weight of the seeds. If the warm, crushed flax obtained from cold pressing is repressed (by hot pressing), the linseed oil recovered is generally almost 10 % of the weight of the seeds.
- the crushed flax from compression may, if necessary, be ground to a smaller particle size. Further, if desired, residual oil may be removed therefrom by extracting with a suitable solvent, such as, for instance hexane or isopropanol.
- a suitable amount of water preferably hot water, the temperature of which is for instance about 60 to 65 °C, is added to the crushed flax in an amount of for instance about 15 to 20-fold compared to crushed flax.
- a suitable alkaline agent is used, such as, for instance sodium or potassium hydroxide or other alkaline agents generally used in the food processing industry, preferably dilute sodium hydroxide, in an amount sufficient for raising the pH of the mixture to the range of about 8 to 12, preferably to the range of about 9 to 10.
- the suspension is stirred for at least half an hour to allow the pH of the mixture to stabilize.
- the temperature used is preferably over 50 °C, especially 60 to 65 °C, which is achieved by adding sufficiently hot water to the crushed flax, and the suspension is mixed for a period of from half an hour to several hours.
- the alkali extraction about 60 to 80 % of the proteins and 50 to 70 % of the pentosans (polysaccharides) can be made to dissolve.
- the insoluble fibre is separated from the alkaline extract for instance by centrifugation or by filtration.
- the resulting filtrate may, if desired and if necessary, be concentrated by evaporation.
- the concentrated alkaline extract filtrate might in principle be used as such as an adjuvant in baking, but because the filtrate in practice can be evaporated to a dry matter content of only at the most 15 % due to gelatinizing, industrial production and use are not possible.
- the filtrate is further processed by precipitating with an acid and a lower alkanol, especially with ethanol, as described later.
- acid is added to the alkaline extraction filtrate in order to lower the pH to the isoelectric point of the flax proteins, i.e. to the range of about 3 to 5, preferably about 4 to 4.5.
- Suitable acids include conventional inorganic and organic acids used in food industry, such as dilute hydrochloric, sulphuric, nitric, phosphoric and acetic acid, especially dilute hydrochloric acid.
- the proteins form precipitating macromolecules at the isoelectric point of the proteins.
- a lower alkanol is added to the mixture in such a way that the alcohol concentration of the solution will be about 50 to 75 % (for instance about 1 to 3-fold amount of a concentrated, food- grade ethanol solution in comparison with the amount of solution to be precipitated).
- Suitable lower alkanols include, for instance, methanol, ethanol and isopropanol, especially ethanol.
- the alcohol can be added either directly to the mixture, to which the acid has first been added, or the acid precipitated mixture can first be separated into a precipitate fraction and a filtrate fraction, whereby the alcohol is added primarily to the filtrate.
- the alcohol can also be added simultaneously with the acid, or the alcohol precipitation can be performed wholly before the acid precipitation.
- the solution to be precipitated can be heated, because especially the ethanol precipitation is advantageously performed at a temperature slightly higher than room temperature.
- the precipitation takes place relatively rapidly when the solution to be precipitated is stirred at the same time the acid and/or the alcohol are added to allow the mixture to stabilize.
- the resulting filtrate fraction may, if desired, be evaporated to a higher solid content before the addition of the alcohol.
- the mucilage of the precipitate obtained from the centrifugation may be precipitated by extracting with, for instance, a 1 to 3-fold amount of concentrated ethanol, either combined with the filtrate fraction or separately.
- the resulting flax protein - mucilage precipitate is recovered for instance by filtration or by centrifugation and it is washed, if desirable, with an alcohol. Washing with an alcohol solubilizes a major part of the oil which from the pressing stage remains in the crushed flax, if solvent extraction is not used, and which also contains flax cyanogen glycosides. If it is desirable to adjust the pH value of the resulting product, this can advantageously be performed at this stage of the process. Without adjustment, the pH value is mildly acidic after washing with the alcohol and thus does not necessarily need to be adjusted.
- the alcohol used for washing can be recovered and used in the alcohol precipitation.
- the alcohol used in the alcohol precipitation can be distilled and reused.
- the resulting flax protein product having a high content of flax mucilage may be used as such or it may be dried to a powder, which may be further mixed with suitable carriers and adjuvants.
- suitable carriers and adjuvants for use in baking include, for instance, wheat flour, sugars, corn malt, ascorbic acid, amylase and lecithin, which are added in suitable amounts in such a way that the content of the mucilage containing flax product in the end product, for instance in an improver additive for bread, is 10 to 100 %, preferably 20 to 50 %.
- a drying method for instance air drying or freeze- drying may be used.
- An especially suitable and economical drying method is air drying. If the separated solid matter is freeze-dried after the alcohol precipitation, washing of the solid matter with an alcohol may be omitted.
- a flax protein product having a very high mucilage content can be produced.
- the mucilage content of the flax protein product is 20 to 45 %, especially 30 to 40 %, which amount comprises i.a. the water-soluble pentosans (pentosans constitute 10 to 20 % of the whole composition of the product), and the protein content 35 to 60 %, especially 40 to 50 % of the dry matter, the rest being insoluble polysaccharides and moisture.
- the proportion of the pentosans of the total amount of proteins and pentosans is on the average about 16 to 33 %, normally 18 to 25 %.
- the product differs significantly from the previously known flax mucilage preparations by its mucilage content, which is represented by the amount of pentosans in the product.
- Flax is known to have been tested in baking only as ground or whole linseeds or as a pressed cake.
- the novel flax protein - mucilage preparation produced according to the process of the invention is excellently suitable especially for baking purposes, where it may be used in place of traditional improver additives for bread.
- the suitability of the preparation as an improver additive for bread is due i.a. to the excellent emulsifying and water binding capacity and viscosity and foaming pro ⁇ perties, all of which are related to the high mucilage content of the product.
- comparative experiments show that the flax protein - mucilage preparation according to the invention has an advantageous effect not only on the structural properties of the dough but also on the rising stability and on the shelf life of the bread.
- the salt content may be decreased due to improved water binding capacity.
- the flax preparation does not generate any side tastes in the bread, either.
- the flax preparation may be used in the dough for instance in the amount of 0 to 10 %, preferably 0.3 to 5 % of the amount of flour used.
- Dried seeds of oil or fiber flax were cleaned by grading and dust removal.
- the cleaned seeds were first cold pressed, whereby 20 % of flax oil calculated from the weight of the seeds was obtained.
- the warm crushed flax obtained from pressing was repressed. From this hot pressing, almost 10 % of flax oil calculated from the weight of the seeds was obtained. If necessary, the crushed flax was ground to a smaller particle size.
- the resulting pressed flax contained 7.9 % pentosans and 34.3 % proteins.
- a 15 to 20-fold amount of hot, 60 to 65 °C water was added.
- the pH of the solution was adjusted to the range of 9.5 to 10.0 with a dilute NaOH solution.
- the suspension was stirred at least for a half an hour.
- Insoluble fiber was separated in a continuous disc centrifuge. If necessary, the yield of the filtrate from centrifugation was improved by recycling the sediment fraction back to the alkaline suspension.
- 60 % of the pentosans and about 66 % of the proteins were made soluble.
- the pH of the filtrate fraction from the centrifugation which was, if necessary, concentrated, was adjusted to the isoelectric point (pH 4.2 to 4.5) of proteins with dilute hydrochloric acid.
- the precipitated fine precipitate was separated in a continuous disc centrifuge.
- the filtrate fraction from centrifugation was evaporated to a dry matter content of at least 10 %.
- the pentosans present in the filtrate fraction were precipitated with a 1 to 3-fold amount of ethanol solution, whereby the ethanol concentration of the solution to be precipitated was 50 to 75 %. If necessary, the solution was heated. Also the pentosans of the sediment fraction from centrifugation were precipitated by extracting with a 1 to 3-fold amount of ethanol, either combined with the filtrate fraction, or separately.
- the solid matter was separated from the filtrate by filtration or by centrifugation.
- the solid matter was washed with ethanol, at which time most of the remaining oil from pressing was made to dissolve.
- the washing solution was separated from the solid matter.
- the washed dry matter was dried by air drying.
- the mucilage content of the resulting flax protein product was 36 % (the pentosan content about 11 %) and the protein content 45 % of the dry matter.
- wheat flour and sugars were added in such a way that the content of the flax product in the final product was 30 %.
- Example 2 Use of the flax product in baking (freeze baking)
- the dough was prepared and baked in the normal way and freezed before made to rise. After thawing, the products were made to rise. If desired, also the already risen products could have been frozen.
- the structure of the resulting bread was homogeneous also after freeze- baking, and the restoration ability of the structure was good. Also the gas retaining capacity of the bread remained good. The use of the flax product did not cause any defective flavour to the bread, either. Furthermore, the baking loss was only 12 %, while it with traditional improver additives for bread (for instance Primat, manufactured by Ireks, Germany) is 15 to 17 %.
- the amount of the flax product used was greater than in the previous examples, in other words even up to 2 to 5 % from the amount of flours used.
- the water binding capacity was improved and thereby the baking loss was decreased.
- both the baking and gas retaining properties of dough were improved significantly.
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
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US08/875,266 US5925401A (en) | 1995-01-20 | 1996-01-19 | Flax preparation, its use and production |
EP96900996A EP0805630B1 (en) | 1995-01-20 | 1996-01-19 | Flax preparation, its use and production |
AT96900996T ATE222063T1 (en) | 1995-01-20 | 1996-01-19 | FLAX PROCESSING, ITS USE AND PRODUCTION |
DK96900996T DK0805630T3 (en) | 1995-01-20 | 1996-01-19 | Flax preparation, use and preparation thereof |
CA002210870A CA2210870C (en) | 1995-01-20 | 1996-01-19 | Flax preparation, its use and production |
DE69622990T DE69622990T2 (en) | 1995-01-20 | 1996-01-19 | FLAT PROCESSING, ITS USE AND PRODUCTION |
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FI950266 | 1995-01-20 | ||
FI950266A FI100089B (en) | 1995-01-20 | 1995-01-20 | Linen product, its use and manufacture |
Publications (1)
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WO1996022027A1 true WO1996022027A1 (en) | 1996-07-25 |
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Family Applications (1)
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PCT/FI1996/000042 WO1996022027A1 (en) | 1995-01-20 | 1996-01-19 | Flax preparation, its use and production |
Country Status (9)
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US (1) | US5925401A (en) |
EP (1) | EP0805630B1 (en) |
AT (1) | ATE222063T1 (en) |
CA (1) | CA2210870C (en) |
DE (1) | DE69622990T2 (en) |
DK (1) | DK0805630T3 (en) |
ES (1) | ES2178698T3 (en) |
FI (1) | FI100089B (en) |
WO (1) | WO1996022027A1 (en) |
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WO2000019842A1 (en) * | 1998-10-01 | 2000-04-13 | Hk Ruokatalo Oyj | Food composition |
EP1500695A1 (en) * | 2003-07-24 | 2005-01-26 | Hans-Joachim Jackeschky | Method for processing glycoside-containing vegetable oils and process for pretreating glycoside-containing oilseeds |
WO2008015342A2 (en) * | 2006-08-03 | 2008-02-07 | Societe D'extraction Des Principes Actifs Sa (Vincience) | Use of a plant extract as active agent for increasing melanin synthesis in melanocytes |
WO2009056097A1 (en) | 2007-10-31 | 2009-05-07 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Method for producing a protein-containing food ingredient consisting of flax coarse meal |
US7563473B2 (en) | 2003-12-16 | 2009-07-21 | Colorado State University Research Foundation | Quinoa protein concentrate, production and functionality |
WO2010033755A2 (en) * | 2008-09-19 | 2010-03-25 | Glanbia Nutritionals Ireland Limited | Flax substitution methods and food products |
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WO2023041437A1 (en) * | 2021-09-14 | 2023-03-23 | Basf Se | An extract of linum usitatissimum seeds |
WO2023105028A3 (en) * | 2021-12-10 | 2023-08-03 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e. V. | Protein preparation produced from linseed and preparation method |
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DE102011054244A1 (en) * | 2011-10-06 | 2013-04-11 | Lutz Müller | Grain flour mixture for baked goods, such as bread, pizza or pretzels, is made of different biological source, seed oil residue or crop oil residue, where seed oil residue or crop oil residue is provided from extraction of edible oils |
CN103030705B (en) * | 2012-12-20 | 2015-09-09 | 中国农业科学院油料作物研究所 | A kind of linseed oil method for comprehensive processing |
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US5705618A (en) * | 1995-03-31 | 1998-01-06 | Agriculture And Agri-Food Canada | Process for extracting lignans from flaxseed |
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- 1996-01-19 ES ES96900996T patent/ES2178698T3/en not_active Expired - Lifetime
- 1996-01-19 WO PCT/FI1996/000042 patent/WO1996022027A1/en active IP Right Grant
- 1996-01-19 US US08/875,266 patent/US5925401A/en not_active Expired - Fee Related
- 1996-01-19 DE DE69622990T patent/DE69622990T2/en not_active Expired - Fee Related
- 1996-01-19 EP EP96900996A patent/EP0805630B1/en not_active Expired - Lifetime
- 1996-01-19 AT AT96900996T patent/ATE222063T1/en not_active IP Right Cessation
- 1996-01-19 CA CA002210870A patent/CA2210870C/en not_active Expired - Fee Related
- 1996-01-19 DK DK96900996T patent/DK0805630T3/en active
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WO2023041437A1 (en) * | 2021-09-14 | 2023-03-23 | Basf Se | An extract of linum usitatissimum seeds |
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Also Published As
Publication number | Publication date |
---|---|
DE69622990D1 (en) | 2002-09-19 |
ATE222063T1 (en) | 2002-08-15 |
EP0805630A1 (en) | 1997-11-12 |
FI100089B (en) | 1997-09-30 |
DE69622990T2 (en) | 2003-04-10 |
CA2210870C (en) | 2007-11-27 |
EP0805630B1 (en) | 2002-08-14 |
FI950266A0 (en) | 1995-01-20 |
ES2178698T3 (en) | 2003-01-01 |
US5925401A (en) | 1999-07-20 |
FI950266A (en) | 1996-07-21 |
DK0805630T3 (en) | 2002-11-25 |
CA2210870A1 (en) | 1996-07-25 |
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