Process for production of sunflower protein concentrate and sunflower protein flour
AssigneeBunge SA
InventorsRogerio Pereira Machado, Mariusz Tadeusz Szeliga, Rodrigo Batista, Agnes Sosna Sardi
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Abstract
The present invention relates generally to improved processes for the production of sunflower protein concentrate and sunflower protein flour. In some aspects, the sunflower protein concentrate and sunflower protein flour are characterized by one or more of improved protein dispersibility, high protein content, neutral taste, an essential absence of allergens, high water holding capacity, good gelling properties, improved color.
Claims28
A process for preparing sunflower protein concentrate from sunflower seed, the process comprising the following steps:
- (1) dehulling the sunflower seed to form dehulled sunflower kernels;
- (2) cold pre-pressing the dehulled sunflower kernels to form a pressed cake;
- (3) processing the pressed cake by (a) extracting oil therefrom with an oil extraction solvent, and (b) extracting sugars and polyphenols therefrom with a sugar and polyphenol extraction solvent, in any order, to form extracted pressed cake;
- and
- (4) desolventizing the extracted pressed cake to form sunflower protein concentrate;
- wherein:
- (i) the sunflower kernels comprise oil, protein, sugars, and polyphenols;
- (ii) the temperature of the dehulled kernels and pressed cake is 65° C. or less, during the cold pre-pressing step;
- (iii) the oil content of the pressed cake is from 40 wt. % to 65 wt. % on a dry basis;
- and
- (iv) the sunflower protein concentrate is characterized by having a protein content of at least 55 wt. %, on a dry basis.
The process of claim 1, further comprising a drying step after the desolventizing step. 8 (Original) The process of claim 7, wherein the sunflower protein concentrate has a color value of at least 62, or at least 63, or at least 64, or at least 65, or at least 66, or at least 67, or at least 68, or at least 69, or at least 70, as measured by L, a, b Color test by Hunter Colorimeter at less than 100 μm particle size.
A process for preparing sunflower protein flour from sunflower seed, the process comprising the following steps:
- (1) dehulling the sunflower seed to form dehulled sunflower kernels;
- (2) cold pre-pressing the dehulled sunflower kernels to form a pressed cake;
- (3) processing the pressed cake by extracting oil therefrom with an oil extraction solvent to form an extracted pressed cake;
- and
- (4) desolventizing the extracted pressed cake to form sunflower protein flour, wherein:
- (i) the sunflower kernels comprise oil, protein, sugars, and polyphenols;
- (ii) the temperature of the dehulled kernels and pressed cake is 65° C., during the cold pre-pressing step;
- and
- (iii) the oil content of the pressed cake is from 40 wt. % to 65 wt. % on a dry basis.
Dependencies are inferred from the claim text.