| 摘要 |
The present invention pertains to the food industry and relates to a method for producing food proteins from vegetal raw materials. This method can be used in the production of food products in the fields of confectionery, food concentrates, canned foodstuffs, in the chemical industry as well as in the production of drugs and in the feedmill industry. This method for producing food proteins essentially comprises the following steps: purifying and grinding the vegetal raw materials and separating the grinding waste therefrom; obtaining centrifuge effluents and groat by a centrifugation process; coagulating the proteins in the form of a green material from an isolate of the centrifuge effluents; and extracting lipids using liquid carbon dioxide under a pressure higher than the atmospheric one. According to this invention and after grinding the vegetal raw materials, said vegetal raw materials are dissolved and suspended in water and the green material from the protein isolate is separated from the groat. Lipids are extracted during the last step of the process immediately from the green material thus obtained from the isolate and the groat. In an optimal embodiment, the vegetal raw materials consist of soybeans. The lipids are extracted according to a through-flow discontinuous process by forcing the liquid carbon dioxide through a mass of the isolate. This extraction is carried out under a pressure of between 5.6 and 6.5 Mpa, while the soybeans are ground at a temperature not exceeding 40 DEG C so as to obtain grains with a size of between 45 and 65 mu m. In a preferred embodiment, the dissolution and the suspension of the vegetal raw materials are carried out using drinkable water at a pH of between 6 and 7. The purpose of this invention is to reduce the lipid extraction time while using a global industrial method for extracting proteins from vegetal raw materials. |
