IMPROVED PASTE PELLETS CONTAINING VITAL GLUTEN AND PRODUCTION PROCESS

专利摘要:
The present invention relates to a process for preparing compressed protein pellets comprising vital gluten, pellets obtainable by such a process and an apparatus used in such a process.
公开号:BE1023353B1
申请号:E2014/5043
申请日:2014-10-31
公开日:2017-02-13
发明作者:Hans-Jörg MENGER；Ralf Möller
申请人:BioWanze S.A.；Südzucker Aktiengesellschaft Mannheim/Ochsenfurt；
IPC主号:

专利说明:

IMPROVED PASTELLES CONTAINING VITAL GLUTEN AND METHOD OF PRODUCTION 1. Technical field
The present invention relates to a method for preparing compressed protein pellets comprising vital gluten, the pellets obtainable by such method and apparatus used in such a process. 2. Background of the invention
Gluten is a composite of proteins known to those skilled in the art. Gluten is mainly derived from wheat and related grain species, including barley and rye. Gluten is a composite of gliadin and glutenin, which is associated with starch in the endosperm of various grasses. Gliadin and glutenin in wheat make up about 80% of the protein in wheat fruit. Gliadin is soluble in alcohol and glutenin is soluble in a dilute acid or alkali. Being insoluble in water, they can be purified by removing the associated starch by washing. Globally, gluten is a source of protein, both in foods prepared directly from sources containing it and as an additive to human food or animal feed.
Gluten is a typical by-product of the ethanol production process from crops such as wheat.
Often the ones. Proteins including vital gluten are stored and are available in the form of a dried powder. This dried powder is difficult to handle.
For better handling there are also protein pellets containing gluten. WO 98/49904 relates to the formation of porous food pellets by extrusion, drying and oil absorption in said pellets by vacuum coating, which is complex and expensive. Another alternative method is described in WO 97/22265 A1 and recommends the coating of pellets formed by extrusion with water-soluble starches, which is also complex and expensive. EP 0838159 A1 discloses a method for reducing the size of wheat gluten. The granules are stored at temperatures below 0 ° C, which is also complex and expensive. US 6,309,680 B1 relates to a pelletizing process in which wheat gluten is denatured. Therefore, these pellets contain vital gluten in only small amounts.
EP 1785039 A1 discloses a method for preparing pellets consisting of dry compressed proteins comprising gluten and having a maximum moisture content of 12% by weight. The process utilizes heated air or steam and temperatures of at least 50 ° C to at most 90 ° C also during mixing. Moisture is added in this process in an amount of at most 5% by weight, preferably only at most 3% by weight. The use of hot air or steam is expensive and leads to high temperatures, especially for long periods of time, and therefore low levels of vital gluten. 3. Summary of the invention
The technical problem underlying the present invention is to provide a more cost-effective and improved process for producing pellets containing vital gluten compared to the methods described in the state of the art. Another problem underlying the present invention is to provide a method of producing pellets giving pellets having a high content of vital gluten. Another problem underlying the present invention is to provide a method for cost-effective use of by-products in ethanol production processes. Another problem underlying the present invention is the provision of pellets comprising gluten, in which a high amount of gluten is vital.
The present invention solves the underlying technical problem by providing the subject matter of the independent claims. The present invention solves the underlying technical problem in particular by providing a method according to claim 1.
The present invention solves the underlying technical problem in particular by providing a method for preparing at least one compressed protein tablet comprising vital gluten, the method comprising the following steps: a) supplying proteins comprising vital gluten, b) a mixture of the proteins comprising vital gluten with a humectant to form a mixture, wherein the humectant comprises a liquid compound, and c) a formation of at least one tablet from the mixture of the proteins comprising vital gluten and of the humectant.
The present invention solves the underlying technical problem preferably also by providing a method for preparing at least one compressed protein tablet comprising vital gluten, the method comprising the following steps: a) a supply of proteins comprising vital gluten (b) a mixture of proteins comprising vital gluten with a humectant, wherein the humectant comprises a liquid compound to form a mixture, c) forming at least one pellet from the mixture of proteins comprising vital gluten and humectant, and d) introducing the at least one pellet obtained in step c) into a storage device via a pneumatic conveying device.
The present invention solves the underlying technical problem preferably also by providing a method for preparing at least one compressed protein tablet comprising vital gluten, the method comprising the following steps: a) a supply of proteins comprising vital gluten b) a mixture of proteins comprising vital gluten with a humectant, wherein the humectant consists of a liquid compound to form a mixture, wherein the liquid compound has a total solids content of not more than 15% by weight, in which the temperature of the mixture is at least 34 ° C and at most 45 ° C, and c) a formation of at least one tablet from the mixture of proteins comprising vital gluten and humectant.
The present invention solves the underlying technical problem preferably also by providing a method for preparing at least one compressed protein tablet comprising vital gluten, the method comprising the following steps: a) a supply of proteins comprising vital gluten b) a mixture of proteins comprising vital gluten with a humectant, wherein the humectant consists of a liquid compound to form a mixture, wherein the liquid compound has a total solids content of not more than 15% by weight, in which the temperature of the mixture is at least 34 ° C and at most 45 ° C, c) a formation of at least one tablet from the mixture of proteins comprising vital gluten and the humectant and d) an introduction of the at least one pellet obtained in step c) into a storage device via a pneumatic conveying device.
The inventors of the present invention have surprisingly found that at least parts of the steam or even most or all of the steam used to moisten protein compositions comprising gluten may be replaced by a liquid compound, for example by an aqueous system such as water or a distillation residue. Moreover, the inventors have discovered with surprise that the mixing step, in which the proteins comprising gluten are moistened, can be carried out at temperatures lower than those of the state of the art. This discovery has several advantages. On the one hand, there is no need to use hot air and the use of steam can be at least reduced. This saves energy and reduces costs. On the other hand, proteins and in particular gluten are exposed to high temperatures only for a short time, namely during and shortly after the pellets forming step or even not exposed at all to higher temperatures if a temperature is reached. low mixing is chosen. This advantageously leads to a high content of vital gluten in the pellets. Accordingly, compressed protein pellets comprising gluten are also provided in which the gluten has a high vitality. 4. Detailed description of some embodiments of the invention
In the context of the present invention the term "comprising" preferably has the meaning of "containing" or "including" meaning that the formulation in question comprises at least the specifically identified component without excluding the presence of other components. However, in a preferred embodiment the term including is also meant to have the meaning of "consisting essentially of" and in a most preferred embodiment of "consisting of". The term "essentially consisting of" excludes the presence of substantial amounts of other components apart from the specifically identified component of the formulation. The term "essentially consisting of" preferably excludes the presence of amounts greater than 5% by weight, still more preferably greater than 2% by weight, most preferably greater than 1% by weight of other components apart from the specifically identified component of the formulation. The term "consisting of" excludes the presence of any other compound, regardless of its quantity in the identified formulation.
In the context of the present invention the term "substantially comprising" preferably means that the specifically identified component is the component having the highest proportion in the formulation in question relative to the components present in the formulation in question. However, in a preferred embodiment the term "substantially comprising" means that the formulation in question comprises at least 50% by weight, still more preferably at least 51% by weight of the specifically identified component.
Unless otherwise indicated, the values in% given in the present description denote the% by weight.
In the context of the present invention the term "at least one" preferably means that one or more components, for example two or three or more components, for example a plurality of components, are present.
Of course, the method according to the present invention can also be used to prepare a pellet or at least one pellet or to prepare more than one pellet, in particular a plurality of pellets.
According to the present invention, proteins comprising vital gluten are used. Preferably, the proteins comprising vital gluten comprise at least 50% by weight of gluten. More preferably, the proteins comprising vital gluten comprise at least 75% by weight of gluten. More preferably, the proteins comprising vital gluten comprise at least 98% by weight of gluten. In a preferred embodiment of the present invention, proteins comprising vital gluten are essentially gluten. In another embodiment of the present invention, proteins comprising vital gluten are gluten.
Preferably the protein particles are provided in step a).
Preferably proteins comprising vital gluten are provided in step a) in the form of a powder or granule. Preferably the proteins are provided in step a) in powder form. Preferably the proteins are provided in step a) in the form of crushed raw flour or flour.
Preferably 20% of the protein powder, preferably crude protein meal, provided in step a) has a diameter of at most about 20 μηι, in particular at most 20 μιη. Preferably 50% of the protein powder, preferably crude protein meal, provided in step a) has a diameter of at most about 60 μηι, more preferably at most 60 μιη. Preferably 90% of the protein powder, preferably crude protein meal, provided in step a) has a diameter of at most 500 μηι, more preferably at most 350 μηι, most preferably of not more than 250 μιη.
Preferably 90% of the protein powder, preferably crude protein meal, provided in step a) has a diameter of at least 0.5 μιη, more preferably at least 1 μηι, still more preferably at least 3 μηι, most preferably at least 10 μηι.
Preferably, the proteins comprising vital gluten are a gluten powder, more preferably a raw gluten meal, preferably a raw wheat gluten meal.
Preferably, proteins comprising vital gluten are derived from a process for producing ethanol.
Gluten is a protein found in many grains and many grains, such as wheat, corn, oats, rye and barley. The term "gluten" as used herein refers to gluten from any available source and gluten mixtures from different sources. Vital gluten, especially vital wheat gluten, is able to be very elastic when water is added.
Preferably, proteins comprising vital gluten are obtained from corn, wheat, rice, rye, oats, barley and sorghum. Preferably, proteins comprising vital gluten are derived from plants, more preferably corn and / or grains, for example wheat, barley and / or rye, preferably wheat. Preferably, proteins comprising vital gluten are derived from wheat or corn or mixtures thereof. Preferably, proteins comprising vital gluten are derived from wheat. In a preferred embodiment of the present invention proteins comprising vital gluten are essentially wheat gluten.
In a preferred embodiment of the present invention at least 30% by weight of the humectant consists of the liquid compound. In a preferred embodiment of the present invention at least 50% by weight of the humectant consists of the liquid compound. In a more preferred embodiment of the present invention at least 75% by weight of the humectant consists of the liquid compound. In a still preferred embodiment of the present invention at least 85% by weight of the humectant consists of the liquid compound. In another preferred embodiment of the present invention at least 96% by weight of the humectant consists of the liquid compound.
In another preferred embodiment of the present invention at most 100% by weight of the humectant consists of the liquid compound.
In a preferred embodiment of the present invention the humectant consists essentially of the liquid compound. In a preferred embodiment of the present invention the humectant consists of the liquid compound.
In a preferred embodiment of the present invention the liquid compound is an aqueous system or an aqueous solution.
In a preferred embodiment of the present invention the humectant comprises an aqueous system. In a preferred embodiment of the present invention the humectant consists essentially of an aqueous system. In a preferred embodiment of the present invention the humectant is an aqueous system. In a preferred embodiment of the present invention the humectant is a liquid aqueous system.
Preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of not more than 15% by weight. More preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at most 10% by weight. More preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of not more than 7.5% by weight. weight. Even more preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at most 5% by weight. Most preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at most 4% by weight.
Preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at least 0% by weight. Preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at least 0.5% by weight. Preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at least 1% by weight.
Preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at least 0% by weight and at most 15% by weight. Preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at least 0% by weight and at most 10% by weight. Preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at least 0% by weight and at most 8% by weight. Preferably the humectant, more preferably the liquid compound, still more preferably the aqueous system has a total solids content of at least 0% by weight and at most 5% by weight.
A low solids content of the humectant has the advantage that the resulting tablet of compressed proteins has only a minor amount of impurities due to the substances present in the humectant, in particular substances other than proteins such as carbohydrates and ashes, but also protein substances other than gluten. In addition, the humectant can be mixed with proteins comprising vital gluten in a greater amount.
In a preferred embodiment of the present invention the humectant comprises liquid water and / or distillation residue and / or process condensate. In a preferred embodiment of the present invention the humectant is liquid water and / or a distillation residue and / or a process condensate. In a preferred embodiment of the present invention the humectant is liquid water and a distillation residue. In a preferred embodiment of the present invention the humectant is liquid water or a distillation residue. In a preferred embodiment of the present invention the humectant is liquid water or process condensate. In a preferred embodiment of the present invention the humectant is liquid water and a process condensate. In a preferred embodiment of the present invention the humectant is liquid water and a distillation residue and a process condensate.
In a preferred embodiment of the present invention the humectant has a solids content of less than 20% by weight and is therefore preferably not a concentrated vinasse, molasses, corn syrup or lignosulfonates.
In a preferred embodiment of the present invention the humectant comprises liquid water. In a preferred embodiment of the present invention the humectant is essentially liquid water. In a preferred embodiment of the present invention the humectant is liquid water.
In a preferred embodiment the liquid compound is water and / or a distillation residue. In a preferred embodiment the liquid compound is water and a distillation residue. In a preferred embodiment the liquid compound is water or a distillation residue. In a preferred embodiment the liquid compound is water. In another embodiment the liquid compound is a distillation residue.
In another embodiment the liquid compound is water and / or process condensate. In a preferred embodiment the liquid compound is water and a process condensate. In a preferred embodiment the liquid compound is water or a process condensate. In another embodiment the liquid compound is a process condensate.
In a preferred embodiment of the present invention the humectant comprises a distillation residue. In a preferred embodiment of the present invention the humectant consists essentially of a distillation residue. In a preferred embodiment of the present invention the humectant consists of a distillation residue.
In the context of the present invention "distillation residue", also known to those skilled in the art as residual distillery water, residues of the first distillation, distillation residue, distillery solubles, deposit and must is preferably the sub-product. aqueous product of a distillation, preferably ethanol distillation following fermentation of carbohydrates. The distillation residue contains non-fermentable solids and water. The production of ethanol from biomass, whether from sugar crops, starch cultures, dairy products or cellulosic materials results in the concomitant production of a distillation residue which poses a considerable risk of pollution.
The inventors of the present invention surprisingly discovered that the distillation residue obtained in the production of ethanol as a by-product can be used as humectant in the process of producing pellets containing a protein comprising gluten. Accordingly, the method according to the present invention can use two of the typical ethanol production by-products, namely proteins comprising gluten or gluten itself and the distillation residue. Therefore, the process according to the present invention offers the possibility of using the by-products of ethanol production efficiently.
Preferably the distillation residue is derived from a distillation process. More preferably the distillation residue is derived from a distillation step in the ethanol production process. "Distillation residue" in the context of the present invention means the distillation residue directly obtained from a distillation step but also the soluble residue of distillation.
Preferably the distillation residue is a soluble residue of distillation. The soluble distillation residue is known to those skilled in the art and is derived from the distillation residue by separation of at least parts of the non-fermentable solids from the water.
Preferably the distillation residue has a total solids content of at most 15% by weight. Preferably the distillation residue has a total solids content of at most 12% by weight. More preferably the distillation residue has a total solids content of at most 10% by weight. More preferably the distillation residue, in particular the soluble distillation residue, has a total solids content of not more than 7.5% by weight. Still more preferably the distillation residue, especially the soluble distillation residue, has a total solids content of at most 5% by weight. In a preferred manner, the distillation residue, in particular the soluble distillation residue, has a total solids content of at most 4% by weight.
Preferably the distillation residue, in particular the soluble distillation residue, has a total solids content of at least 0% by weight. Preferably the distillation residue, in particular the soluble distillation residue, has a total solids content of at least 0.5% by weight. Preferably the distillation residue, in particular the soluble distillation residue, has a total solids content of at least 1% by weight.
Preferably the distillation residue, in particular the soluble distillation residue, has a total solids content of at least 0% by weight and at most 15% by weight. Preferably the distillation residue, in particular the soluble distillation residue, has a total solids content of at least 0% by weight and at most 10% by weight. Preferably the distillation residue, in particular the soluble distillation residue, has a total solids content of at least 0% by weight and at most 8% by weight. Preferably the distillation residue, in particular the soluble distillation residue, has a total solids content of at least 0% by weight and at most 5% by weight.
In a preferred embodiment of the present invention the humectant comprises a process condensate. In a preferred embodiment of the present invention the humectant consists essentially of process condensate. In another embodiment of the present invention the humectant consists of process condensate.
The inventors of the present invention surprisingly discovered that also a process condensate, in particular the process condensate obtained in the production of ethanol as a by-product can be used as humectant in the production process. pellets containing a protein comprising gluten. Accordingly, the process according to the present invention can use an additional by-product in ethanol production, namely a process condensate.
Preferably the process condensate has a total solids content of at most 15% by weight. Preferably the process condensate has a total solids content of at most 12% by weight. More preferably the process condensate has a total solids content of at most 10% by weight. More preferably the process condensate has a total solids content of at most 7.5% by weight. Even more preferably, the process condensate has a total solids content of at most 5% by weight. Preferably, the process condensate has a total solids content of at most 4% by weight.
Preferably the process condensate has a total solids content of at least 0% by weight. Preferably the process condensate has a total solids content of at least 0.5% by weight. Preferably the process condensate has a total solids content of at least 1% by weight.
Preferably, the process condensate has a total solids content of at least 0% by weight and at most 15% by weight. Preferably the process condensate has a total solids content of at least 0% by weight and at most 10% by weight. Preferably, the process condensate has a total solids content of at least 0% by weight and at most 8% by weight. Preferably, the process condensate has a total solids content of at least 0% by weight and at most 5% by weight.
In a preferred embodiment of the present invention the humectant does not substantially comprise steam. In a preferred embodiment of the present invention the humectant does not include steam.
In a preferred embodiment of the present invention essentially no steam is added in step b). In a preferred embodiment of the present invention no steam is added in step b).
In a preferred embodiment of the present invention essentially no heated air is added in step b). In a preferred embodiment of the present invention no heated air is added in step b).
In another embodiment the humectant may comprise steam in addition to the liquid compound. This means that the humectant comprises a liquid compound and steam, i.e. at least parts of the vapor used in the state of the art are exchanged by the liquid compound.
Preferably the humectant comprises steam in an amount such that the vapor adds in step b) moisture in an amount of at most 3% by weight of the total weight of the resulting mixture, more preferably from plus 2.9% by weight of the total weight of the mixture obtained, still more preferably not more than 2.5% by weight of the total weight of the mixture obtained, preferably not more than 2% by weight of the total weight of the mixture got.
Preferably the humectant comprises steam in an amount such that the vapor adds moisture in step b) in an amount of 0 to 3% by weight of the total weight of the resulting mixture, more preferably 0 to 2 , 9% by weight of the total weight of the mixture obtained, still more preferably from 0 to 2.5% by weight of the total weight of the mixture obtained, preferably from 0 to 2% by weight of the total weight of the mixture obtained.
In another preferred embodiment at least 50% by weight of the moisture added by the protein humectant comprising vital gluten in step b) is derived from the liquid compound and at most 50% by weight of the added moisture. by the protein humectant comprising vital gluten in step b) are from the vapor. In another preferred embodiment at least 67% by weight of the moisture added by the protein humectant comprising vital gluten in step b) originates from the liquid compound and at most 33% by weight of the added moisture. by the protein humectant comprising vital gluten in step b) are from the vapor. In another preferred embodiment at least 75% by weight of the moisture added by the protein humectant comprising vital gluten in step b) originates from the liquid compound and at most 25% by weight of the added moisture. by the protein humectant comprising vital gluten in step b) are from the vapor.
In another preferred embodiment at most 100% by weight of the moisture added by the protein humectant comprising vital gluten in step b) are derived from the liquid compound and at least 0% by weight of the added moisture. by the protein humectant comprising vital gluten in step b) are from the vapor. In another preferred embodiment at most 98% by weight of the moisture added by the protein humectant comprising vital gluten in step b) are derived from the liquid compound and at least 2% by weight of the added moisture. by the protein humectant comprising vital gluten in step b) are from the vapor.
In another preferred embodiment the vapor is present in the humectant in an amount such that the temperature of the mixture obtained in step b) is at most 30 ° C higher, more preferably at most 20 ° C higher, even more preferably at most 15 ° C above the temperature of vital gluten proteins provided in step a), ie the temperature at the beginning of step b).
In another preferred embodiment the vapor is present in the humectant in an amount such that the temperature of the mixture obtained in step b) is at least greater than 0 ° C, more preferably at least 1 ° C higher, still more preferably at least 5 ° C higher than the temperature of vital gluten proteins provided in step a), ie the temperature at the beginning of step b).
In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 1% by weight (based on the total weight of the mixture) and at most. 14.5% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 1% by weight (based on the total weight of the mixture) and at most 14.0% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 2.5% by weight (based on the total weight of the mixture) and at most 14.5% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 2.5% by weight (based on the total weight of the mixture) and at most 14%, 0% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 4% by weight (based on the total weight of the mixture) and at most 14.5% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 4% by weight (based on the total weight of the mixture) and at most 14.0% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5% by weight (based on the total weight of the mixture) and at most 14.5% by weight. (relative to the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5% by weight (based on the total weight of the mixture) and at most 14.0% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5.1% by weight (based on the total weight of the mixture) and at most 14.5% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5.1% by weight (based on the total weight of the mixture) and at most 14%, 0% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5.5% by weight (based on the total weight of the mixture) and at most 14.5% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention, the humectant is mixed in step b) in an amount of at least 5.5% by weight (based on the total weight of the mixture) and at most 14%. 0% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 6% by weight (based on the total weight of the mixture) and at most 14.5% by weight. (relative to the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 6% by weight (based on the total weight of the mixture) and at most 14.0% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 8% by weight (based on the total weight of the mixture) and at most 14.5% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 8% by weight (based on the total weight of the mixture) and at most 14.0% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 10% by weight (based on the total weight of the mixture) and at most 14.5% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 10% by weight (based on the total weight of the mixture) and at most 14.0% by weight (based on the total weight of the mixture) with proteins comprising vital gluten.
In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 1% by weight (based on the total weight of the mixture) and at most 12% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 2.5% by weight (based on the total weight of the mixture) and at most 12, 0% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5% by weight (based on the total weight of the mixture) and at most 12% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5.1% by weight (based on the total weight of the mixture) and at most 12% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5.5% by weight (based on the total weight of the mixture) and at most 12% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 6% by weight (based on the total weight of the mixture) and at most 12% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 8% by weight (based on the total weight of the mixture) and at most 12% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 10% by weight (based on the total weight of the mixture) and at most 12% by weight (relative to the total weight of the mixture) with proteins comprising vital gluten.
In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 1% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 2.5% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. . In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten.
In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount greater than 5% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5.1% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. . In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 5.5% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. . In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at least 6% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 7% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 8% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In another embodiment of the present invention the humectant is mixed in step b) in an amount of at least 10% by weight (based on the total weight of the mixture) with proteins comprising vital gluten.
In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at most 15% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at most 14.5% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. . In a preferred embodiment of the present invention, the humectant is mixed in step b) in an amount of at most 14% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. . In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at most 13% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at most 12.5% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. . In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at most 12% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at most 11% by weight (based on the total weight of the mixture) with proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in step b) in an amount of at most 10% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten. In a preferred embodiment of the present invention the humectant is mixed in. step b) in an amount of at most 8% by weight (based on the total weight of the mixture) with the proteins comprising vital gluten.
In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of greater than 12% by weight (based on the total weight of the mixture ).
In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and humectant obtained in step b) has a total moisture content of at most 16% by weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of at most 15% by weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of at most 14.5% by weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of at most 14% by weight.
In a preferred embodiment of the present invention, the mixture of the proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of greater than 12% by weight and at most 15% by weight. weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of at least 12.1% by weight and from plus 15% by weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and humectant obtained in step b) has a total moisture content of at least 12.5% by weight and from plus 15% by weight.
In a preferred embodiment of the present invention, the mixture of the proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of greater than 12% by weight and at most 14.5% by weight. % in weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of at least 12.1% by weight and from plus 14.5% by weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and humectant obtained in step b) has a total moisture content of at least 12.5% by weight and from plus 14.5% by weight.
In a preferred embodiment of the present invention, the mixture of the proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of greater than 12% by weight and at most 14.0% by weight. % in weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of at least 12.1% by weight and from plus 14.0% by weight. In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and humectant obtained in step b) has a total moisture content of at least 12.5% by weight and from plus 14.0% by weight.
In a preferred embodiment of the present invention the mixture of proteins comprising vital gluten and humectant obtained in step b) has a total moisture content of at least 13% by weight and at most 14% by weight. , 5% by weight.
In another embodiment of the present invention the mixture of proteins comprising vital gluten and the humectant obtained in step b) has a total moisture content of at most 12% by weight.
The total moisture content of the mixture refers to the total weight of the mixture.
In a preferred embodiment of the invention no heated air is provided in step b).
In a preferred embodiment of the present invention the temperature of the mixture is at most 60 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at most 50 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is less than 50 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at most 49.9 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at most 49.5 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at most 49 ° C during step b). In a preferred embodiment of the present invention, the temperature of the mixture is at most 46 ° C during step b).
In a preferred embodiment of the present invention the temperature of the mixture is at least 16 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 18 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 20 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 22 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 25 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 30 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is above 30 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 32 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 35 ° C during step b).
In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C and at most 60 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C and at most 60 ° C during step b).
In a preferred embodiment of the present invention the temperature of the mixture is above 30 ° C and below 50 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C and at most 49 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 32 ° C and at most 48 ° C during step b). In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C and at most 45 ° C during step b).
In a preferred embodiment of the present invention the temperature of the mixture is at most 60 ° C. In a preferred embodiment of the present invention the temperature of the mixture is less than 50 ° C.
In a preferred embodiment of the present invention the mixture has at least room temperature. In a preferred embodiment of the present invention the mixture has a temperature of at least 16 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 20 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 25 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 30 ° C. In a preferred embodiment of the present invention the temperature of the mixture is above 30 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 32 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 35 ° C.
In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C and at most 60 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C and at most 60 ° C.
In a preferred embodiment of the present invention the temperature of the mixture is above 30 ° C and below 50 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C and at most 49 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 32 ° C and at most 48 ° C. In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C and at most 45 ° C.
Since the liquid compound of the humectant is preferably added in amounts of at most 15% by weight, the liquid compound may be hotter than the upper limit temperature of the mixture. The liquid compound provided for step b), preferably the water or the distillation residue or the process condensate may for example have a temperature of at least room temperature, preferably at least 16 ° C and at most 85 ° C, more preferably at most 80 ° C, most preferably at most 75 ° C. However, in another embodiment the liquid compound provided for step b) may have a temperature in the range of the given temperature for the mixture obtained in step b).
In a preferred embodiment of the present invention the temperature of the mixture is at most 60 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at most 55 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at most 50 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is less than 50 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at most 49.5 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at most 49 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at most 48 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at most 47 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at most 46 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at most 45 ° C at the beginning of step c).
In a preferred embodiment of the present invention the temperature of the mixture is at least room temperature at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 16 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 18 ° C at the beginning of step c). In a more preferred embodiment of the present invention the temperature of the mixture is at least 20 ° C at the beginning of step c). In a more preferred embodiment of the present invention the temperature of the mixture is at least 22 ° C at the beginning of step c).
In a preferred embodiment of the present invention the temperature of the mixture is at least 25 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 29 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 30 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is above 30 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 32 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 35 ° C at the beginning of step c).
In a preferred embodiment of the present invention the temperature of the mixture is at least 57 ° C and at most 64 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 56 ° C and at most 63 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is about 60 ° C at the beginning of step c).
In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C and at most 60 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C and at most 60 ° C at the beginning of step c).
In a preferred embodiment of the present invention the temperature of the mixture is above 30 ° C and below 50 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 31 ° C and at most 49 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 32 ° C and at most 48 ° C at the beginning of step c). In a preferred embodiment of the present invention the temperature of the mixture is at least 34 ° C and at most 45 ° C at the beginning of step c).
The pellets are made in step c) from the mixture obtained in step b).
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 20% by weight of starch. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 15% by weight of starch. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 10% by weight of starch. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 5% by weight of starch. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 2% by weight of starch. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain essentially no starch. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) do not contain starch.
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain more than 75% by weight of protein (measured on the dry base of the pellet). In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 76% by weight of protein (measured on the dry base of the pellet). In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 77% by weight of protein (measured on the dry base of the pellet). In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 78% by weight of protein (measured on the dry base of the pellet). In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 79% by weight of protein (measured on the dry base of the pellet). In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 80% by weight of protein (measured on the dry base of the pellet).
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 80% by weight of protein (N 6.25 / solids).
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 1% by weight of a preservative. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 0.5% by weight of a preservative. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at most 0.4% by weight of a preservative. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at most 0.3% by weight of a preservative. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at most 0.2% by weight of a preservative. The preservative is preferably at least one of the group consisting of hydrolyzed proteins, hydrolysed protein derivatives and hydrolyzed protein / hydrolyzed protein-emulsifier protein complexes.
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 10% by weight of a plasticizer. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at most 9% by weight of a plasticizer. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at most 7.5% by weight of a plasticizer. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at most 5% by weight of a plasticizer. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain less than 1% by weight of a plasticizer. The plasticizer is preferably at least one of the group consisting of glycerol, diglycerol, propylene, glycol, triethylene glycol, urea, sorbitol, mannitol, maltitol, hydrogenated corn syrup, polyvinyl alcohol, polyethylene glycol and mixtures thereof .
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) essentially do not contain concentrated vinasse, molasses, corn syrup and lignosulphonates.
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) do not contain concentrated vinasse, molasses, corn syrup and lignosulphonates.
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) do not contain vegetable oil. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) do not contain oil. In a preferred embodiment the pellets according to the present invention and / or provided in step c) essentially do not contain vegetable oil. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) essentially do not contain oil.
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 2% by weight of fats. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at most 10% by weight of fats.
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 3% by weight and at most 9% by weight of fats. In a preferred embodiment, the pellets according to the present invention and / or provided in step c) contain at least 4% by weight and at most 7% by weight of fats.
In a preferred embodiment, the pellets according to the present invention and / or provided in step c) are not heated after step c). In a preferred embodiment, the pellets according to the present invention and / or provided in step c) are not heated after step c) to a temperature above 80 ° C, more preferably above 75 ° C, plus preferably greater than 65 ° C, most preferably greater than 55 ° C.
In a preferred embodiment the mixture is mixed in step b) without pressure or under pressure, which pressure is less than 0.25 MPa, more preferably less than 0.20 MPa, most preferably less than 0, 15 MPa.
In the context of the present invention "pellets" include grains, granules and other types of particles as long as it is a compressed material.
Accordingly, the pellet made in step c) is a compressed protein mixture comprising vital gluten and a humectant comprising a liquid compound.
In a preferred embodiment of the present invention the at least one pellet has a diameter of at least 1 mm. More preferably the pellet has a diameter of at least 2 mm.
In a preferred embodiment of the present invention the at least one pellet has a diameter of at least 50 mm. More preferably the pellet has a diameter of at least 20 mm.
In a preferred embodiment of the present invention the at least one pellet has a diameter of at least 3 mm and at most 9 mm. More preferably the pellet has a diameter of at least 4 mm and at most 8 mm. More preferably the pellet has a diameter of at least 6 mm and at most 9 mm. More preferably the pellet has a diameter of at least 6 mm and at most 8 mm. Those skilled in the art know proper manufacturing processes to obtain pellets. The mixture can be poured for example through a die. The pellets may be manufactured for example in a press or in an extruder.
The manufacture of the pellet causes an increase in temperature. Preferably the temperature of at least one pellet obtained in step c) is at most 75 ° C, more preferably at most 73 ° C.
In a preferred embodiment of the present invention the method comprises an additional step d) of cooling the at least one pellet obtained in step c).
In a preferred embodiment of the present invention the method comprises an additional step e) of introducing the at least one cooled pellet in step d) into a storage device via a pneumatic conveying device.
In a preferred embodiment of the present invention, the method comprises an additional step d) of introducing the at least one pellet obtained in step c) into a storage device via a pneumatic conveying device.
In a preferred embodiment of the present invention the method comprises an additional step e) of introducing the at least one pellet obtained in step c) or cooled in step d) in a storage device via a pneumatic transport device.
Because of the regulations that apply, pellets that include vital gluten as the final product, particularly when used as an animal feed, must have a moisture content of not more than 12% by weight . Therefore, the state of the art has concluded that during the production of the pellets the moisture content of the relevant proteins comprising gluten should never be greater than 12% by weight. The inventors of the present invention have discovered that the use of a cooling step d) and the use of a feeding step e) using a pneumatic conveying device reduces the moisture content of the pellets. The cooling step d) can reduce the moisture content of the pellets to a maximum of 2% by weight. Transporting via a pneumatic device can further reduce the moisture content of the pellets to 0.5% by weight. Therefore, the moisture content of the pellets obtained in step c) as an intermediate can advantageously have a maximum moisture content of 14.5% by weight if the process comprises the cooling step d) and the feeding step e). The pellets obtained in step c) as an intermediate product can have a moisture content of at most 14% by weight if only a cooling step d) is used without additional transport via a pneumatic conveying device. Therefore, steps d), d) and / or e) make it possible to add more humectant in step b) to proteins comprising vital gluten than in the state of the art. The addition of more humectant than in the state of the art gives better pellets obtained in step c). Moreover, the addition of more humectant than in the state of the art is only possible according to the present invention and with the associated use of a liquid compound. The use of steam only as humectant would result in excessively high temperatures if more than 5% by weight or even more than 4% by weight were used. These high temperatures would result in a low level of vital gluten. Therefore, the method according to the present invention and the associated use of a liquid compound in the humectant not only has the advantage that energy and cost savings are realized, but also that more moisture can be added in the process. step b) that in the state of the art.
In a preferred embodiment of the present invention the method comprises an additional step d) cooling the at least one pellet obtained in step c) and removing the moisture from the pellet, preferably from elimination of at most 2% by weight of the moisture of the pellet. In a preferred embodiment of the present invention the method comprises an additional step d) cooling the at least one pellet obtained in step c) and reducing the total moisture content of the pellet to at most 12 % in weight.
In a preferred embodiment of the present invention the method comprises an additional step e) of introducing the at least one pellet cooled in step d) into a storage device via a pneumatic conveying and disposal device pellet moisture, preferably removing at most 0.5% by weight of the pellet moisture. In a preferred embodiment of the present invention, the method comprises an additional step e) of introducing the at least one pellet cooled in step d) into a storage device via a pneumatic conveying and reduction device. the total moisture content of the pellet at not more than 12% by weight.
In a preferred embodiment of the present invention, the method comprises an additional step d) of introducing the at least one pellet obtained in step c) into a storage device via a pneumatic conveying device and removing the moisture from the pellet, preferably removing at most 0.5% by weight of the pellet moisture. In a preferred embodiment of the present invention, the method comprises an additional step d) of introducing the at least one pellet obtained in step c) into a storage device via a pneumatic transport and reduction device. from the total moisture content of the pellet to at most 12% by weight.
In a preferred embodiment of the invention the at least one tablet is transported in the pneumatic conveying device at a pressure of at least 175 mbar. In a preferred embodiment of the invention the at least one tablet is transported in the pneumatic conveying device at a pressure of at most 285 mbar. In a preferred embodiment of the invention the at least one tablet is transported in the pneumatic conveying device at a pressure of at least 220 mbar. In a preferred embodiment of the invention, the at least one tablet is transported in the pneumatic conveying device at a pressure of at most 250 mbar. In a preferred embodiment of the invention, the at least one tablet is transported in the pneumatic conveying device at a pressure of at least 220 mbar and at most 250 mbar.
In a preferred embodiment of the invention the at least one tablet is transported in the pneumatic conveying device to the air pressure.
Accordingly, in a preferred embodiment of the invention the at least one tablet is conveyed in the pneumatic conveying device with air. The air is preferably dried with an adsorption dehumidifier.
In a preferred embodiment of the invention the at least one tablet is conveyed in the pneumatic conveying device with air, wherein the air has a temperature of at most 80 ° C, more preferably at most 79 ° C, still more preferably at most 76 ° C.
In a preferred embodiment of the invention the at least one tablet is conveyed in the pneumatic conveying device with air, wherein the air has a temperature of at least 60 ° C, more preferably at least 61 ° C.
The air temperature preferably results only from the compression of the air used for the pressure in the pneumatic conveying device.
In a preferred embodiment of the invention the at least one tablet is conveyed in the pneumatic conveying device, wherein the residence time of the at least one tablet in the pneumatic conveying device is at most 10 seconds, more preferably at most 8 seconds, even more preferably at most 5 seconds. ί
In a preferred embodiment of the invention the at least one tablet is transported in the pneumatic conveying device, wherein the residence time of the at least one tablet in the pneumatic conveying device is at least 3 seconds and not more than 4 seconds.
In a preferred embodiment of the invention the at least one tablet is transported in the pneumatic conveying device, wherein the residence time of the at least one tablet in the pneumatic conveying device is at least 1 second. More preferably at least 2 seconds.
In a preferred embodiment of the present invention the total moisture content of the proteins comprising gluten and / or the mixture of proteins comprising gluten and humectant is measured before step c) and / or after the step d).
In a preferred embodiment of the present invention the total moisture content of proteins comprising gluten is measured prior to step c). The total moisture content of proteins comprising gluten can be measured for example at the beginning, at the end or during the mixing step b).
In another embodiment of the present invention the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and humectant is measured after step d).
The measurement of the moisture content, in particular "in line" during step b) or before step c) or after step d), has the advantage that the total moisture content of the mixture is known during the process, so that as much humectant as possible can be added, for example so that the humectant can be added in an amount to obtain the mixture having a total moisture content greater than 12% by weight and maximum of 14.5% by weight or any other desired total moisture content.
The present invention also relates to the provision of a tablet, obtainable by a method according to the present invention. The present invention also relates to the supply of a tablet, obtained by a method according to the present invention.
If a distillation residue is used the tablet preferably comprises the dry compounds present in the distillation residue.
The present invention also relates to providing a tablet consisting essentially of compressed proteins, wherein the compressed proteins comprise gluten, wherein the gluten has a vitality greater than 70% of glutenin vitality.
Preferably the gluten pellets has a vitality greater than 71% of glutenin vitality. Even more preferably the gluten of the pellets has a vitality greater than 75% of glutenin vitality. Most preferably, the gluten of the pellets has a vitality greater than 75% of the vitality of glutenin.
Preferably the vitality of gluten pellets is compared to the vitality of glutenin. The pure gluten powder normally has a vitality of, for example, 87 to 88% if the vitality of glutenin has a reference value of 100%. The vitality of gluten decreases due to the production of pellets, for example due to the heat used in the production of pellets. The present invention provides a method wherein the vitality of gluten is reduced only in minute amounts. Therefore, pellets can be provided in which the gluten has superior vitality compared to the state of the art.
Preferably the vitality is measured in a vital gluten extraction process with dilute acetic acid. Preferably as an analytical compound glutenin is analyzed to give a comparative value.
A possible method for measuring the vitality of the gluten and in particular the gluten of the pellets of the present invention is described in US 5,874,122 A, in particular column 2, line 38 to column 3, line 65. Further information can be found in Commission Regulation (EC) No 152/2009 of 27 January 2009 setting out the sampling and analysis procedures for the official control of animal nutrition, Annex II, paragraph C 'Determination of the content in crude protein ".
According to the present invention, the vitality is preferably measured as follows: (1) Determining the vitality of gluten, the soluble protein content is first determined. The determination of the soluble protein content is as follows: (1-1) About 2 g of a sample are accurately weighed into a beaker of 100 ml volume. (1-2) 40 ml of 0.05 N acetic acid are added to the beaker and stirred using a stirrer at room temperature for 60 min to prepare a suspension. (1-3) The suspension is placed in a centrifuge tube and centrifuged at 5,000 rpm for 5 minutes and then filtered through filter paper to recover the filtrate. (1-4) The beaker as used above is washed with 40 ml of 0.05 N acetic acid. The eluate is placed in a centrifuge tube and centrifuged at 5,000 rpm for 5 min. which is followed by filtration through a filter paper to recover the filtrate. (1-5) The filtrates recovered in the above steps (1-3) and (1-4) are combined to make up to 100 ml. (1-6) 25 ml of the liquid prepared in the above step (1-5) is returned to a Kjeldahl tube in a Kjeltec Autosystem, preferably in the Kjeltec Autosystem manufactured by Tecator Co., Ltd. (Sweden) using a whole pipette, then a tablet of the decomposing agent (compound of potassium sulfate and copper sulfate in a ratio of 9/1) and 15 ml of concentrated sulfuric acid are added. (1-7) Using a Kjeltec decomposition furnace, preferably the DIGESTION SYSTEM 20 type 1015, incorporated in the Kjeltec Autosystem above, the decomposition is preferably carried out with the key 4 for one hour and then automated with the key 9 or 10 for one hour. (1-8) The decomposed liquid is continuously and automatically distilled and titrated preferably using the Kjeltec distillation and titration system (KJELTEC AUTO type 1030) incorporated in this same Kjeltec Autosystem. Incidentally, the titration is carried out using 0.1 N sulfuric acid (1-9). A soluble protein content is calculated according to the following equation:
Soluble crude protein content (%) = 14 * (T - B) * c * N * * 4
S in which: 14: molecular weight of the nitrogen (g / mol) T: quantity (ml) of sulfuric acid 0.1 N required for the titration, B: quantity (ml) of sulfuric acid 0.1 N required at the titration of the control, c: concentration of 0.1 N sulfuric acid used for the titration (as determined in use or a commercially available product with an indication of the titre may be used), N: conversion for the nitrogen protein. For human nutrition N = 5.70. For animal feed N = 6.25. Preferably for the present invention N = 6.25 S: weighed amount of sample (g). 4: dilution factor 100: factor for conversion to% (2) Next, the crude protein content is determined: (2-1) About 0.5 g of a sample is accurately weighed into a Kjeldahl tube in a Kjeltec Autosystem, preferably Kjeltec Autosystem manufactured by Tecator Co., Ltd. (Sweden), which is followed by the addition of a decomposing agent tablet ("Kafcut C5", brand name, product of Nisshin Seifun Co., Ltd., potassium sulphate copper sulfate in a ratio of 9/1) and 15 ml of concentrated sulfuric acid. (2-2) Using a Kjeltec decomposition furnace, preferably the DIGESTION SYSTEM 20 type 1015, in the Kjeltec Autosystem, decomposition is carried out with the 9 or 10 key for one hour. (2-3) The decomposed liquid is distilled and titrated using a Kjeltec distillation and titration system, preferably the KJELTEC AUTO type 1030. The steps of (2-2) and (2-3) are continuously and automatically performed . Incidentally, the titration is carried out using 0.1 N sulfuric acid. (2-4) The crude protein content is determined according to the following equation:
Crude protein content (%) = 14 * (T - B) * c * N * -
S in which: 14: molecular weight of the nitrogen (g / mol) T: quantity (ml) of sulfuric acid 0.1 N required for the titration, B: quantity (ml) of sulfuric acid 0.1 N required at the titration of the control, c: concentration of 0.1 N sulfuric acid used for the titration (as determined in use or a commercially available product with an indication of the titre may be used), N: conversion for the nitrogen protein. For human nutrition N = 5.70. For animal feed N = 6.25. Preferably for the present invention N = 6.25 S: weighed amount of sample (g). 100: factor for conversion to% (3) The vitality of gluten is calculated according to the following equation:
vitality of gluten = soluble protein content / crude protein content
Of course, other suitable methods can also be used to measure vitality in comparison with the vitality of glutenin.
In a preferred embodiment of the present invention the tablet according to the present invention consists essentially of compressed proteins, wherein the compressed proteins comprise gluten and wherein the gluten has a water retention capacity of greater than 140, more preferably greater than 142, still more preferably greater than 144, most preferably greater than 145.
Preferably the water retention capacity (CRE), also referred to as water attachment capacity, is measured as follows: the wet gluten is washed by an automatic gluten washing apparatus (Glutomatic) and a centrifuge on a sieve specially built under standardized conditions. The weight of the gluten presses the sieve and the total weight of the gluten (having passed through and remaining on the sieve) is weighed. The total gluten is then dried under standard conditions and weighed. The difference between the weight of the total wet gluten and the total dry gluten is calculated, which gives the water bound in the wet gluten, designated by the water fixation capacity.
Preferably the water retention capacity (CRE), also referred to as water attachment capacity, is measured according to the AACC (2000) No. 38-12A method using a Glutomatic automatic gluten washing apparatus.
Below the preferred method for measuring the water fixation capacity according to AACC 38-12A (First Approval November 8, 2000) is described in detail: The apparatus used is: 1. The Glutomatic system, which includes: at. Glutomatic, with mixer, fixing for washing chambers, tubing and submersible filter for solvent container, and electronic equipment for mixing cycle for 20 s and washing for 5 min for flour and washing for 2 min, one stop, then wash for Another 3 min for raw wheat flour. b. Standard washrooms with screens and screens in 88 gm polyester and 840 gm polyamide. The metal chamber bottom for the 840 gm screen is marked by an annular groove. vs. Container for washing solvent, 10 liters or other size. d. Dispenser, 0-5 ml or other range, adjustable in increments of 0.1 ml. e. Centrifuge, operating at 6000 ± 5 rpm and equipped with gluten index cassettes. f. Gluten dryer, with Teflon surfaces, drying at 150 ° for 4 min. 2. Laboratory mill, with 0.8 mm screen or mill giving an equivalent grain size. 3. Balance, accurate to 0.01 g.
The following reagents are used:
Sodium chloride solution (2%). Dissolve 200 g of NaCl (analytical grade) in 10 liters of distilled water. Prepare a new solution every day. The Glutomatic wash solution should be maintained at 22 ± 2 ° C. Iced ice cubes can be used for cooling and maintaining the temperature.
Procedure: Preliminary Steps: 1. The distance between the mixer hook and the screen is 0.7 mm and is set at the factory. If this distance is incorrect (test sample in the accessory kit), contact the manufacturer for assistance. 2. Preliminary analysis a. Before starting Glutomatic, add a few drops of water in the hole in front of the Plexiglas body of the mixing head to lubricate the shaft. b. Fix the wash chambers at Glutomatic. To test the flour procedure, press the blue ON / OFF button (on the newest instruments the ON / OFF button is on the back of the instrument) and then the green START button. Check the 20 s slurry cycle (no pumped fluid) followed by the 5 min wash cycle (the bayonet rises and the solvent begins to flow at the beginning of this cycle). To test the procedure for raw wheat flour, press the WASH button (WASH / GROSS FLOUR on the newest instruments) and then the green START button. Check the dough cycle for 20 s followed by 2 min wash and Glutomatic stop. Then press the WASH button (START button on the most recent instruments with WASH / RAW FLOUR button), and check for an additional 3 minutes of washing. The solvent flow during the 5 min wash should be 250 to 280 ml (50 to 56 ml / min) with a liquid temperature of 22 ± 2 ° C. 3. After filling the empty wash tank, use Glutomatic for at least 2 minutes on the wash cycle to fill the wash liquid system. Stop Glutomatic and restart it to restart the mix-wash cycle (use the RESET button on the newest instruments). 4. The gluten dryer should be heated once before use with gluten. Press the START button on the box and check the 4 min.
Wash of gluten:
Flour: 1. Place an 88-gram polyester screen in the wash chamber without an annular groove. See Note 2. At the top of the screen, place a plastic wall with a cylindrical insertion tool inside. Align and secure the bottom to the plastic wall by pushing and turning clockwise. Or use an assembled wash chamber from the previous scan. Wash up and down with running water to remove any remaining material from the previous analysis. If the material on the screen or between the screen and the bottom is not removed, disassemble the chamber and wash it. 2. Add the washing liquid to the wash chamber to wet the polyester screen. Remove excess water from the screen by tapping the chamber three times against the palm of your hand covered with a cloth. Add 10 ± 0.01 g of well-mixed flour to the screen that contains the liquid film to prevent the flour from falling. Spread the sample on the screen by shaking the wash chamber in a circular motion. 3. Add 4.8 ml of wash solution from the dispenser while holding the chamber at an angle of approximately 30 °. Direct the liquid stream against the wall on the lowest side to prevent liquid loss through the screen. (For very low gluten content or low gluten content or high gluten content, the liquid content can be reduced to 4.2 ml or increased to 5.2 ml, respectively). Shake the chamber gently in a circular motion to spread the liquid over the entire upper surface of the sample. 4. Assemble the wash chamber to Glutomatic and press the green START button for automatic dough mixing for 20 seconds and a 5 min gluten wash. The flow rate of the wash liquid should be immediately 50-56 ml / min. See Notes 3 and 4. Check the up and down motion of both chambers while mixing gluten with the hook. 5. At the end of the wash cycle, lower the chamber and remove the gluten from the chamber and kneading hook without tearing to place in the centrifuge. If the gluten is torn in two or more pieces, the test must be repeated. 6. Follow the instructions for wet gluten and gluten index.
Raw flour: 1. Follow steps 1-3 above for flour. Assemble the wash chamber on Glutomatic then press the WASH button (WASH / GROW FLOUR on the newest instruments) before pressing the green START button. A dough mixing cycle of 20 seconds will be followed by a 2 min wash (see Note 3) and Glutomatic shutdown. 2. Remove the wash chamber and transfer the loose product from the hook into the chamber. Using a plastic coupler, attach the coarse screen chamber which is assembled with a 840 μηι screen and the metal bottom having an annular groove. Hold the wash chamber upside down and wash the chamber to put all of its contents in the coarse sieve chamber with a slow flow of tap water. Rinse tap water from the surface of the gluten and the screen with 10 to 15 ml of washing solvent. 3. Place the coarse sieve chamber containing gluten on Glutomatic and press the WASH button (START button on the most recent instruments) for the last 3 minutes of washing. See Note 4. Check the up and down motion of both chambers while mixing gluten with the hook. 4. At the end of the wash cycle, lower the chamber and remove the gluten from the chamber and hook without tearing it into the centrifuge. If gluten breaks in two or more pieces, the test should be repeated.
Moist Gluten Content and Gluten Index: 1. Place the wet gluten from each wash chamber into another gluten index cassette in the juicer. For gluten from a single wash chamber, use a counterweight in the other gluten index cassette. 2. Start centrifuging 30 s after the end of the wash cycle by pressing the green START button for automatic centrifugation at 6000 ± 5 rpm for 1 min. 3. Remove the gluten index cassette from the centrifuge. With a spatula, remove the gluten that has passed through the sieve as described in the manual. Weigh the gluten with an accuracy of 0.01 g. Leave the gluten on the scale. 4. Using tongs remove the remaining gluten at the top of the sieve, add to the gluten on the scale, and weigh to determine the total wet gluten. 5. The first test of the day can give an erratic result. For this reason, the result must be discarded and the test repeated.
Dry gluten content and water fixation in wet gluten: 1. Take the total amount of wet gluten and place in the center of the dryer's lower heating surface. 2. Close the dryer, and start drying at 150 ° C for 4 min by pressing the button on the Glutimer box. 3. Using tongs, gently remove dry gluten from the dryer. Weigh dry gluten with an accuracy of 0.01 g.
Cleaning and rinsing:
After the last analysis of the day, the salt must be removed by cleaning and rinsing Glutomatic with distilled water. The salt must also be removed from the inside of the centrifuge and cassettes of the centrifuge. Room screens should be washed with hot water.
Calculations:
Calculate total wet gluten, gluten index, dry gluten and water fixation in wet gluten as follows:
Wet gluten content,% (14% moisture basis) = total wet gluten (gf x 860 100 -% moisture of sample
Gluten index = wet gluten remaining on the sieve (g) x 100 total wet gluten (g)
Dry gluten content,% (14% moisture basis) = total dry gluten (gt x 860 100 -% Sample moisture content
Water fixation capacity,% = wet gluten content,% - dry gluten content,%
Water fixation capacity = water related to wet gluten
A reference for an adequate measure of CRE can be found in Perten, H. 1990. "Rapid measure of wet gluten quality by the gluten index." Cereal Foods World 35: 401.
Of course, other suitable methods can also be used to measure the gluten CRE of the pellets.
In a preferred embodiment of the present invention, the tablet according to the present invention consists of at least 90% by weight, more preferably at least 95% by weight, most preferably at least 98% by weight by weight of protein.
In a preferred embodiment of the present invention the pellet according to the present invention consists essentially of protein. In a preferred embodiment of the present invention the pellet according to the present invention consists of protein.
In a preferred embodiment of the present invention the tablet according to the present invention consists of at least 90% by weight, more preferably at least 95% by weight, most preferably at least 98% by weight. gluten weight.
In a preferred embodiment of the present invention the pellet according to the present invention consists essentially of gluten. In a preferred embodiment of the present invention the tablet according to the present invention is gluten.
Preferably the gluten of the pellets is wheat gluten or corn gluten, most preferably gluten is wheat gluten.
In a preferred embodiment of the present invention the pellet according to the present invention consists essentially of wheat gluten. In a preferred embodiment of the present invention the pellet according to the present invention is wheat gluten.
In a preferred embodiment of the present invention the pellet according to the present invention is used as an animal feed.
In a preferred embodiment of the present invention the pellet according to the present invention comprising gluten, wherein the gluten has a vitality greater than 70% by weight of the pure soluble gluten, can be obtained, preferably obtained, in a process. according to the present invention.
The present invention solves the underlying technical problem also by providing an apparatus for producing protein pellets comprising gluten, the apparatus comprising at least a first storage device for proteins comprising gluten, the storage device having at least an outlet for the removal of proteins comprising gluten, at least one second storage device for a liquid humectant, for example an aqueous system such as water, a distillation residue or a process condensate, the device for storage having at least one outlet for discharging the liquid humectant, at least one mixing device for mixing proteins comprising gluten and liquid humectant, said mixing device having at least one inlet connected to the outputs of the first and second storage devices and having at least one outlet for evacuating the mixture of the proteins ines comprising gluten and liquid humectant, at least one wafer making device for making pellets from the mixture of proteins comprising gluten and liquid humectant, said wafer making device having at least one inlet connected to the at least one outlet of the mixing device and having at least one outlet for discharging the pellets produced, wherein the apparatus comprises at least one device for measuring the total moisture content of the proteins comprising gluten and / or a mixture of proteins comprising gluten and liquid humectant and / or pellets made from the mixture of proteins comprising gluten and liquid humectant.
In a preferred embodiment of the present invention the at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and liquid humectant is assigned to at least one one of the devices upstream of the tablet manufacturing device.
In a preferred embodiment of the present invention, the at least one device for measuring the total moisture content of proteins comprising gluten is assigned to the outlet of the first storage device and / or to the inlet of the mixing device. and / or at the connection of the output of the first storage device and the input of the mixing device.
In a preferred embodiment of the present invention the at least one device for measuring the total moisture content of the mixture of proteins comprising gluten and liquid humectant is assigned to the mixing device and / or the outlet of the mixing device and / or at the input of the pelletizer and / or the connection of the output of the mixing device and the input of the pelletizer.
In a preferred embodiment of the present invention the at least one device for measuring the total moisture content of the pellets made from the mixture of proteins comprising gluten and liquid humectant is assigned to the pelletizing device. and / or at the output of the pelletizer.
In a preferred embodiment of the present invention the apparatus according to the present invention further comprises at least one cooling device for cooling the pellets manufactured, said cooling device having at least one input connected to the at least one output of the pelletizing device and having at least one outlet for discharging the cooled pellets.
In a preferred embodiment of the present invention the apparatus according to the present invention further comprises at least one pneumatic conveying device for transporting the pellets manufactured, said pneumatic conveying device having at least one inlet connected to the at least one an output of the pelletizing device and / or connected to the at least one outlet of the cooling device and having at least one outlet for pellet disposal.
In a preferred embodiment of the present invention the pelletizer is a press or an extruder.
In a preferred embodiment of the present invention the at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and liquid humectant regulates the amount of humectant liquid discharged at the outlet of the second storage device.
Measuring the total moisture content, in particular "in-line", ie with at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and wherein the liquid humectant is assigned to at least one of the devices upstream of the pelletizing device or downstream of the pelletizing device, has the advantage that the total moisture content of the mixture is known during the process, so as much humectant as possible can be added, for example so that the humectant can be added in an amount to obtain the mixture having a total moisture content greater than 12% by weight and a maximum of 14.5 % by weight or any other desired total moisture content.
Furthermore, the devices of the apparatus of the present invention are preferably connected so that no thermal bridge or as few thermal bridges as possible are present in the device. This can give even better lozenges.
The present invention also relates to the use of an apparatus according to the present invention in a process for preparing a tablet of compressed proteins comprising vital gluten. The present invention also relates to the use of an apparatus according to the present invention in a method according to the present invention.
The present invention also relates to the provision of a pellet, which can be produced, preferably produced in an apparatus according to the present invention.
The present invention of course also relates to a plurality of pellets according to the present invention.
The present invention also preferably relates to the following aspects:
Aspect 1: A process for preparing at least one tablet of compressed proteins comprising vital gluten, the process comprising the following steps: a) a supply of proteins comprising vital gluten, b) a mixture of proteins comprising vital gluten with a humectant, wherein the humectant comprises a liquid compound to form a mixture, c) a formation of at least one pellet from the mixture of proteins comprising vital gluten and humectant, and d) an introduction of the at least one pellet obtained in step c) in a storage device via a pneumatic conveying device.
Aspect 2: A process for preparing at least one tablet of compressed proteins comprising vital gluten, the process comprising the following steps: a) a supply of proteins comprising vital gluten, b) a mixture of proteins comprising vital gluten with a humectant, wherein the humectant consists of a liquid compound to form a mixture, wherein the liquid compound has a total solids content of not more than 15% by weight, wherein the temperature of the mixture is at least 34 ° C and at most 45 ° C, c) forming at least one pellet from the mixture of proteins comprising vital gluten and humectant.
Aspect 3: A process for preparing at least one tablet of compressed proteins comprising vital gluten, the method comprising the following steps: a) a supply of proteins comprising vital gluten, b) a mixture of proteins comprising vital gluten with a humectant, wherein the humectant consists of a liquid compound to form a mixture, wherein the liquid compound has a total solids content of not more than 15% by weight, wherein the temperature of the mixture is at least 34 ° C and not more than 45 ° C, c) forming at least one pellet from the mixture of proteins comprising vital gluten and humectant, d) introducing the at least one pellet obtained in step c) into a storage device via a pneumatic conveying device.
Aspect 4: The process according to aspect 1 or aspect 2, wherein the humectant comprises liquid water and / or distillation residue and / or process condensate.
Appearance 5: The process according to any one of the preceding aspects, wherein the humectant has a solids content of not more than 15% by weight.
Aspect 6: The process according to any one of the preceding aspects, wherein the temperature of the mixture is less than 50 ° C.
Aspect 7: The process according to any one of the preceding aspects, wherein the humectant is mixed in step b) in an amount greater than 5% by weight with the proteins comprising vital gluten.
Aspect 8: The process according to any one of the preceding aspects, wherein the mixture of proteins comprising vital gluten and humectant obtained in step b) has a total moisture content of greater than 12% by weight.
Aspect 9: The process according to any one of the preceding aspects, wherein the total moisture content of proteins comprising gluten and / or mixture of proteins comprising gluten and humectant is measured prior to step c) and / or after step d).
Appearance 10: A tablet, obtainable by a method according to any one of the preceding aspects, wherein the compressed proteins comprise gluten, wherein the gluten has a vitality greater than 70% of that of glutenin.
Aspect 11: The lozenge according to aspect 10, consisting essentially of wheat gluten.
Appearance 12: A tablet according to aspect 10 or aspect 11 being produced in a process according to any one of aspects 1 to 9.
Aspect 13: An apparatus for producing protein pellets comprising gluten, the apparatus comprising: at least one first storage device for proteins comprising gluten, the storage device having at least one outlet for the removal of proteins comprising gluten, at least a second storage device for a liquid humectant, the storage device having at least one outlet for the evacuation of the liquid humectant, at least one mixing device for mixing proteins comprising gluten and the liquid humectant, said mixing device having at least one inlet connected to the outlets of the first and second storage devices and having at least one outlet for discharging the protein mixture comprising gluten and liquid humectant, at minus a tablet making device for making pellets from the mixture of proteins comprising gluten and liquid humectant, said pelleting device having at least one inlet connected to the at least one outlet of the mixing device and having at least one outlet for discharging the manufactured pellets, at least one transport device pneumatic conveyor for transporting the manufactured pellets, said pneumatic conveying device having at least one inlet connected to the at least one output of the pelletizing device and having at least one outlet for discharging the pellets, wherein the apparatus comprises at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and liquid humectant and / or pellets made from the mixture of proteins comprising gluten and liquid humectant.
Aspect 14: An apparatus for producing protein pellets comprising gluten, the apparatus comprising: at least one first storage device for proteins comprising gluten, the storage device having at least one output for the removal of proteins comprising gluten, at least a second storage device for a liquid humectant, the storage device having at least one outlet for the evacuation of the liquid humectant, at least one mixing device for mixing proteins comprising gluten and the liquid humectant, said mixing device having at least one inlet connected to the outlets of the first and second storage devices and having at least one outlet for discharging the protein mixture comprising gluten and liquid humectant, at minus a tablet making device for making pellets from the mixture of proteins comprising gluten and liquid humectant, said pelleting device having at least one inlet connected to the at least one outlet of the mixing device and having at least one outlet for discharging the manufactured pellets, at least one cooling device for cooling the manufactured pellets, said cooling device having at least one inlet connected to the at least one outlet of the pelletizing device and having at least one outlet for discharging the cooled pellets, at least one transport device pneumatic conveyor for transporting the manufactured pellets, said pneumatic conveying device having at least one inlet connected to the at least one outlet of the cooling device and having at least one outlet for discharging the pellets, wherein the apparatus comprises at least one minus a device for measuring the total moisture content of proteins including glutin and / or or a mixture of proteins comprising gluten and liquid humectant and / or pellets made from the mixture of proteins comprising gluten and liquid humectant.
Appearance 15: An apparatus according to aspect 13 or aspect 14, wherein the at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and gluten. The liquid humectant is assigned to at least one of the devices upstream of the pelleting device.
Aspect 16: An apparatus according to any one of aspects 13 to 15, wherein the at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and gluten. The liquid humectant regulates the amount of the liquid humectant discharged at the outlet of the second storage device.
Aspect 17: Use of an apparatus according to any one of aspects 13 to 16 in a process according to any one of the aspects 1 to 10.
The other preferred embodiments of the aspects are the subject of the present description.
The other preferred embodiments of the present invention are the subject of the subclaims. The invention will be described in more detail using the non-limiting examples. 5. Examples
Pellets were produced from raw gluten meal by adding a humectant and compressing the resulting mixture through the dies of a press. 1. Raw gluten meal:
As the starting material a gluten flour was used having a specific surface area of 2328.0 cm / cm and having the following particle size distribution: D20: 15.5699 gm D50: 54.2600 gm D90: 248 , 1284 gm 2. Humectants:
Various humectants were used: a) soluble distillation residue (according to the present invention) b) soluble distillation residue and vapor (according to the present invention) c) water and vapor (according to the present invention) d) steam (comparison according to the invention) state of the art) 3. Pellet production:
The raw gluten meal was mixed with the humectant in a blender at a specific temperature. The mixture was compressed into pellets using a pellet mill equipped with 6 * 50 mm die die holes 6 mm in diameter and 15 mm in length or 8 * 90 mm die die holes. 8 mm and 90 mm long. The pellets were sieved and cooled to room temperature. 4. Vitality and CRE of gluten:
Gluten vitality was measured by extraction of vital gluten with dilute acetic acid as described in the above description as a preferred measurement procedure.
The water retention capacity (CRE) was measured according to the AACC 38-12A method (first approval November 8, 2000) as set forth in the present description, above. 5. Quality of the pellets:
The quality of the pellets was measured according to Holmen (1 min / 450 mbar). The procedure for determining the durability index of the pellets (IDP) was as follows: a) grading the pellets with a 3.5 mm sieve, b) holmen test with a 100 g sample for 60 seconds under the adjusted pressure standard 450 mbar, c) classification of pellets with a sieve of 3.5 mm,
d) weight of the remaining pellets-IDP 6. Results:
The results regarding vitality and water retention capacity are shown in Table 1:
Table 1: Vitality and retention capacity of gluten pellets produced with different humectants and at different temperatures. Examples No. 1 to 3 are according to the invention, Example No. 4 is according to the state of the art. The starting material had a vitality of 87 to 88% of that of the original product (glutenin).
The pellets being produced in a process according to the present invention contain gluten having superior vitality and superior water holding capacity over pellets produced according to the state of the art.
Pellets produced at high temperatures in the mixer due to steam injection tend to have a more brownish color which is likely a Maillard reaction. The pellets produced according to the present invention have a color similar to raw gluten flour. The durability index of the pellets (IDP) relates to the pellets produced according to the present invention in the same range (85% to 97%) as the pellets produced according to the state of the art (85% to 97%). The moisture of the pellets after cooling is less than 12% by weight. Therefore the pellets are usable as animal feed.
It can be concluded that the reliability and stability of the production process is better and that the gluten vitality remains higher when the pelletisation process is carried out at a lower temperature since the hot gluten tends to stick.

权利要求:
Claims (15)
[1]
A process for preparing at least one compressed protein tablet comprising vital gluten, the method comprising the following steps: e) Feeding proteins comprising vital gluten, f) a mixture of proteins comprising vital gluten with a humectant wherein the humectant comprises a liquid compound to form a mixture, g) a formation of at least one pellet from the mixture of proteins comprising vital gluten and humectant, and h) an introduction of the minus a pellet obtained in step c) in a storage device via a pneumatic conveying device.
[2]
The process according to claim 1, wherein the humectant comprises liquid water and / or distillation residue and / or process condensate.
[3]
3. A process according to any one of the preceding claims, wherein the humectant has a solids content of not more than 15% by weight.
[4]
4. A process according to any one of the preceding claims, wherein the temperature of the mixture is less than 50 ° C.
[5]
The method of any one of the preceding claims, wherein the humectant is mixed in step b) in an amount greater than 5% by weight with the proteins comprising vital gluten.
[6]
A method according to any one of the preceding claims, wherein the mixture of proteins comprising vital gluten and humectant obtained in step b) has a total moisture content of greater than 12% by weight.
[7]
A method according to any one of the preceding claims, wherein the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and humectant is measured prior to step c) and / or after step d).
[8]
A tablet, obtainable by a method as claimed in any one of the preceding claims, wherein the compressed proteins comprise gluten, wherein the gluten has a vitality greater than 70% of that of glutenin.
[9]
9. A tablet according to claim 8 essentially consisting of wheat gluten.
[10]
The tablet according to claim 8 or claim 9, being produced in a process according to any one of claims 1 to 7.
[11]
Apparatus for producing protein pellets comprising gluten, the apparatus comprising: at least one first storage device for proteins comprising gluten, the storage device having at least one outlet for the removal of proteins comprising gluten at least one second storage device for a liquid humectant, the storage device having at least one outlet for the evacuation of the liquid humectant, at least one mixing device for mixing the proteins comprising gluten and the liquid humectant, said mixing device having at least one inlet connected to the outlets of the first and second storage devices and having at least one outlet for discharging the protein mixture comprising gluten and liquid humectant, at least one pelletizing device for making pellets from the protein mixture gluten and liquid humectant, said pelleting device having at least one inlet connected to the at least one outlet of the mixing device and having at least one outlet for discharging the manufactured pellets, at least one pneumatic conveying device for transporting the manufactured pellets, said pneumatic conveying device having at least one inlet connected to the at least one output of the pelleting device and having at least one outlet for discharging the pellets, wherein the apparatus comprises at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and liquid humectant and / or pellets made from the mixture of proteins comprising gluten and liquid humectant.
[12]
An apparatus for producing protein pellets comprising gluten, the apparatus comprising: at least one first storage device for proteins comprising gluten, the storage device having at least one outlet for the removal of proteins comprising gluten at least one second storage device for a liquid humectant, the storage device having at least one outlet for the evacuation of the liquid humectant, at least one mixing device for mixing the proteins comprising gluten and the liquid humectant, said mixing device having at least one inlet connected to the outlets of the first and second storage devices and having at least one outlet for discharging the protein mixture comprising gluten and liquid humectant, at least one pelletizing device for making pellets from the protein mixture gluten and liquid humectant, said pelleting device having at least one inlet connected to the at least one outlet of the mixing device and having at least one outlet for discharging the manufactured pellets, at least one cooling device for cooling the manufactured pellets, said cooling device having at least one inlet connected to the at least one outlet of the pelletizing device and having at least one outlet for discharging the cooled pellets, at least one pneumatic conveying device for transporting the manufactured pellets, said pneumatic conveying device having at least one inlet connected to the at least one outlet of the cooling device and having at least one outlet for discharging the pellets, wherein apparatus comprises at least one device for measuring the total protein moisture comprising gluten and / or a mixture of proteins comprising gluten and liquid humectant and / or pellets made from a mixture of proteins comprising gluten and liquid humectant.
[13]
Apparatus according to claim 11 or claim 12, wherein the at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and liquid humectant is assigned to at least one of the devices upstream of the tablet manufacturing device.
[14]
Apparatus according to any one of claims 11 to 13, wherein the at least one device for measuring the total moisture content of proteins comprising gluten and / or a mixture of proteins comprising gluten and gluten. The liquid humectant regulates the amount of the liquid humectant discharged at the outlet of the second storage device.
[15]
15. Use of an apparatus according to any one of claims 11 to 14 in a process according to any one of claims 1 to 7.

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US20160249639A1|2016-09-01|

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BE1023353A1|2017-02-13|

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CN105682482B|2019-08-13|

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WO2015063261A1|2015-05-07|

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JP6426175B2|2018-11-21|

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EP3076799A1|2016-10-12|

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CN105682482A|2016-06-15|

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JP2016534733A|2016-11-10|

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EA201690902A1|2016-08-31|

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法律状态:
2020-08-21| MM| Lapsed because of non-payment of the annual fee|Effective date: 20191031 |

优先权:

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申请号 | 申请日 | 专利标题

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EP13191081.2|2013-10-31|

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EP13191081|2013-10-31|

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