Protein ingredient and oil preparation from the seeds of macauba fruit and method for preparing same

Method for producing a protein ingredient from seeds of macauba fruit, with at least the following steps:

• providing kernels of the fruits;
• mechanical pressing of the kernels for partial separation of the fat or oil to residual fat contents of less than 30% by weight, in which separated fat or oil and a residue is obtained;
• and
• grinding the residue to form a powder, grit or flour dispensable in metered quantities with a D90 volume particle size less than 2 mm, or flaking the residue into flakes with a thickness of less than 2 mm, as a ground or flaked product, which is usable directly or optionally after further processing as a protein ingredient, and/or
• removal of fat or oil remaining in the residue by means of one or more solvents to a residual fat content in the residue of less than 5% by weight, to obtain a defatted residue, and either grinding the defatted residue to produce a powder, grit or flour dispensable in metered quantities with a D90 volume particle size less than 2 mm, or flaking the defatted residue to form flakes with a thickness of less than 2 mm, as a ground or flaked product, which is usable directly or optionally after further processing as a protein ingredient,
• wherein dark integument remaining on the kernels is partially or completely separated from the kernels by peeling or polishing of the kernels, or by cutting off outer parts of the endosperm, so that a reduction by more than 10% of the fraction of brown or black integument in the ground or flaked product is achieved.