NO143961B - PROCEDURE FOR THE MANUFACTURE OF NUTRITION AND MEDICINAL PRODUCTS - Google Patents
PROCEDURE FOR THE MANUFACTURE OF NUTRITION AND MEDICINAL PRODUCTS Download PDFInfo
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- NO143961B NO143961B NO762181A NO762181A NO143961B NO 143961 B NO143961 B NO 143961B NO 762181 A NO762181 A NO 762181A NO 762181 A NO762181 A NO 762181A NO 143961 B NO143961 B NO 143961B
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- whey
- line
- lactose
- fermentation
- proteins
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- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000016709 nutrition Nutrition 0.000 title description 2
- 230000035764 nutrition Effects 0.000 title description 2
- 229940126601 medicinal product Drugs 0.000 title 1
- 108010046377 Whey Proteins Proteins 0.000 claims description 24
- 102000007544 Whey Proteins Human genes 0.000 claims description 23
- 239000005862 Whey Substances 0.000 claims description 22
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000008101 lactose Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 239000000758 substrate Substances 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 108010027322 single cell proteins Proteins 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- 235000011868 grain product Nutrition 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 244000309466 calf Species 0.000 description 6
- 239000012141 concentrate Substances 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 5
- 230000008020 evaporation Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000005273 aeration Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 230000000384 rearing effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241000222178 Candida tropicalis Species 0.000 description 2
- 241000235646 Cyberlindnera jadinii Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108010058643 Fungal Proteins Proteins 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonium chloride Substances [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229910017920 NH3OH Inorganic materials 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 244000082988 Secale cereale Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000006285 cell suspension Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000006200 vaporizer Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
- A23K10/28—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin from waste dairy products
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Biomedical Technology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Animal Husbandry (AREA)
- Biochemistry (AREA)
- Physiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicinal Chemistry (AREA)
- Sustainable Development (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Tropical Medicine & Parasitology (AREA)
- Botany (AREA)
- Virology (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Framgangsmåte for framstilling av nærings- og f6rmidler.Procedure for the preparation of food and feedstuffs.
Description
Oppfinnelsen vedrører en framgangsmåte av det slag som er angitt i innledningen til patentkravet for framstilling av nærings- eller formidler. The invention relates to a method of the kind specified in the introduction to the patent claim for the production of commercial or intermediary products.
Myse fra ysterier utgjør normalt et problem. Den dannes i store mengder som et vanskelig utnyttbart bipro-dukt ved osteframstilling, samtidig som den inneholder 3å verdifulle stoffer at den ikke bør slippes bort. Whey from cheese factories is normally a problem. It is formed in large quantities as a difficult-to-use by-product during cheese-making, at the same time as it contains 3 valuable substances that should not be discarded.
Myse består, avhengig av opprinnelse, av ca. Whey consists, depending on its origin, of approx.
4-5% laktose og omtrent 0,71 protein, idet resten er salter og vann. Tørrmyse som tilsetning for formidler blir framstilt ved fordampning og tørking. Sluttproduktet består av omtrent 11-12% protein, omtrent 60-65% laktose med salter. Framstillingen er imidlertid meget energikrevende og dermed kostbar. 4-5% lactose and about 0.71 protein, the rest being salts and water. Dry whey as an additive for mediator is produced by evaporation and drying. The final product consists of approximately 11-12% protein, approximately 60-65% lactose with salts. However, the production is very energy-intensive and therefore expensive.
De forskjellige muligheter for fermentering av laktoser i mysen er beskrevet i FR-PS 2.049.425, GB-PS 1.383.703, USA-PS 3.818.109 og DE-OS 24 03 306 og 24 10 349. The various possibilities for fermenting lactose in the whey are described in FR-PS 2,049,425, GB-PS 1,383,703, USA-PS 3,818,109 and DE-OS 24 03 306 and 24 10 349.
Disse framgangsmåter fører imidlertid ikke til et avbalansert næringsmiddel for mennesker eller dyr. Selv ikke proteinene som finnes i produktene oppviser et avbalansert aminosyrespektrum. Mest egnet synes å være, med hensyn til aminosyresammensetning, den tørrmyse som oppviser tilstrek-kelige mengder metionin og lysin, men den kan på grunn av overskudd av kullhydrater i form av laktose ikke anses som fullverdig næring. However, these methods do not lead to a balanced food for humans or animals. Even the proteins found in the products do not exhibit a balanced amino acid spectrum. The most suitable seems to be, with regard to amino acid composition, the dry whey which exhibits sufficient amounts of methionine and lysine, but due to the excess of carbohydrates in the form of lactose, it cannot be considered as complete nutrition.
I US-PS 2.809.113 beskrives framstilling av protein på grunnlag av myse ved hjelp av en gjæringsprosess. Her blir myse blandet med maismel og hvetemel. Laktosen i mysen blir imidlertid forgjæret. US-PS 2,809,113 describes the production of protein on the basis of whey by means of a fermentation process. Here, whey is mixed with cornmeal and wheat flour. However, the lactose in the whey is pre-fermented.
I FR-PS 2.105.501 beskrives framstilling av et formiddel, spesielt for kalver, på grunnlag av fermenterte kornsorter. Her blir de malte cerealier dispergert i en pas-sende næringssaltløsning. Også laktose kan benyttes som dis-pergeringsmiddel. Når det gjelder de anvendte mikroorganis-mer vil de uten unntak assimilere laktosen. FR-PS 2.105.501 describes the production of a preparation, especially for calves, on the basis of fermented cereals. Here, the ground cereals are dispersed in a suitable nutrient salt solution. Lactose can also be used as a dispersant. As far as the microorganisms used are concerned, they will without exception assimilate the lactose.
Gjær som er blitt dyrket på myse etter de (tyske) Yeast that has been grown on whey according to the (German)
F.D.A.-forskrifter oppviser et underskudd på de nevnte aminosyrer og kan på grunn av sin høye salt- og nukleinsyrean-del ikke benyttes som et næringsmiddel alene. Den vanlige andel i næringsr og fSrmidler utgjør mellom 5 og 301. F.D.A. regulations show a deficit in the aforementioned amino acids and, due to its high salt and nucleic acid content, cannot be used as a foodstuff on its own. The usual share in businesses and financial resources is between 5 and 301.
En forbedring av aminosyresammensetningen kan oppnås ved tilsetting av f.eks. kunstig framstilt metionin. Heller ikke denne sammensetning er tilfredsstillende, da den bare gir en blandingskomponent for fQrmidler. An improvement in the amino acid composition can be achieved by adding e.g. artificially produced methionine. This composition is also not satisfactory, as it only provides a mixing component for carriers.
Det er kjent blandinger av encelleproteiner, kornprodukter og mysepulver. For dette formål blir imidlertid de enkelte komponenter på forhånd framstilt i den ønskete renhet. Produksjonen av enkeltkomponentene er imidlertid forbundet med høye omkostninger, idet man som hovedomkostning skal nevne inndampingen og tørkingen av myse, tilberedning av gjær som bare vokser i forholdsvis fortynnete substrat-løsninger, f.eks. på melasse eller sulfitavlut, samt gjæren-es tørking og tilberedelsen av kornproduktene. Mixtures of single-cell proteins, cereal products and whey powder are known. For this purpose, however, the individual components are prepared in advance in the desired purity. However, the production of the individual components is associated with high costs, the main costs being the evaporation and drying of whey, preparation of yeast that only grows in relatively diluted substrate solutions, e.g. on molasses or sulphite liquor, as well as the drying of the yeast and the preparation of the grain products.
Det er hovedformålet med oppfinnelsen å komme fram til en slik framgangsmåte for framstilling av et avbalansert næringsmiddel og fSrmiddel, fortrinnsvis for oppaling av kalver. En ytterligere oppgave er innsparingen av tørkeomkost-ninger ved framstillingen av sluttproduktet. It is the main purpose of the invention to come up with such a procedure for the production of a balanced nutrient and fodder, preferably for rearing calves. A further task is the saving of drying costs during the production of the final product.
Ifølge oppfinnelsen kan dette oppnås ved hjelp av de framgangsmåtetrinn som er beskrevet i den karakteriserende del av patentkravet. According to the invention, this can be achieved using the procedural steps described in the characterizing part of the patent claim.
Det er altså funnet en framgangsmåte, hvor den myse som oppstår i ysterier samtidig kan benyttes som svellings-middel for f.eks. kornprodukter og dessuten som fortynnings-middel for hydrolysen av disse. Den fortynnete mysen, som dannes i ysteriene, blir tilsatt kornprodukter, hvilke blir nedbygget i selve mysen til sukker. Den sukkerholdige mysen blir deretter underkastet en fermentering med gjær. Etter forgjæringen blir det foretatt inndamping og tørking. A method has thus been found, where the whey produced in cheese factories can simultaneously be used as a swelling agent for e.g. grain products and also as a diluent for the hydrolysis of these. The diluted whey, which is formed in the cheese factories, is added to cereal products, which are broken down into sugar in the whey itself. The sugary whey is then subjected to fermentation with yeast. After fermentation, evaporation and drying are carried out.
Forgjæringen kan gjennomføres med Torula-gjær, hvilke ikke angriper laktosen, slik at det dannes et protein-holdig og laktoseholdig tørrprodukt. The pre-fermentation can be carried out with Torula yeast, which does not attack the lactose, so that a protein-containing and lactose-containing dry product is formed.
Ved å unngå eks-tra prosessvann, kan omfanget av produksjonsanleggene redu-seres betydelig. By avoiding extra process water, the scale of the production facilities can be significantly reduced.
Framgangsmåten skal beskrives nærmere ved hjelp av den medfølgende tegning. The procedure must be described in more detail using the accompanying drawing.
Diagrammet viser en forrådsbeholder 1 for myse. Mellom ledningene 2 og 4 befinner det seg en pumpe 3. De to beholderne 5 og 5' er like og forsynt med hvert sitt røreverk, 6 hhv. 6', varmtvannsinnløp 7 hhv. 7', varmtvannsutløp 8 hhv. 8'. Tilkoblingsstussen er forbundet med en ikke vist dobbelt-kappe eller med varmeslange. Begge beholderne 5 og 5' er forbundet med hverandre gjennom en ledning 9. Fra beholderen 5' fører en ledning 10 over en pumpe 11 og en forbindelsesledning 12 til en fermenterer 13. Fermentereren 13 består av et kar 14 som er forsynt med en luftingsanordning 15 i den ned-erste del av karet og en skumutskiller 16 i den øverste del av karet. På karveggene er det anbragt ledeplater 17 og 17'. Det finnes en innløpsstuss 18 og en utløpsstuss 19 for kjøle-vann. Mellom forrådsbeholderen 1 finnes det en ytterligere forbindelsesledning 20, en pumpe 21 og en ytterligere led-ningsdel 22 direkte til fermentereren 13. I den underste del av fermentereren 13 befinner det seg en såkalt "avlingsled-ning" 23 hvori det er innebygget en reguleringsventil 24. Fermenteringskaret står på en trykkmåler 25 som med en kabel 26 er forbundet med en optisk vektsanviser 27 og med en ytterligere kabel 28 med reguleringsventilen 24. Ledningen 29 fører over en strupeventil 30 og en ledning 31 til et fler-trinnsfordampningsanlegg 32. Den gjengitte fordamper består av tre trinn. Virkemåten er kjent. Massen fra det første trinn 321 går over ledningen 33 og varmer opp konsentratet, som over ledningen 34 går over i det andre trinn 322. Det samme skjer med massen over ledningen 35, som varmer konsentratet som over ledningen 36 blir ført til fordamperens tredje trinn 323. Rørledningen 37 fører til en kondensator (ikke vist). I konsentratledningen 38 befinner det seg en pumpe 39, idet forbindelsesledningen 40 fører til en sprøy-tetørker 41. En beholder 42 er utstyrt med et røitverk 43, The diagram shows a storage container 1 for whey. Between the lines 2 and 4 there is a pump 3. The two containers 5 and 5' are identical and equipped with their own agitator, 6 respectively. 6', hot water inlet 7 respectively. 7', hot water outlet 8 respectively. 8'. The connecting piece is connected with a double jacket (not shown) or with a heating hose. Both containers 5 and 5' are connected to each other through a line 9. From the container 5', a line 10 leads over a pump 11 and a connecting line 12 to a fermenter 13. The fermenter 13 consists of a vessel 14 which is equipped with an aeration device 15 in the lower first part of the vessel and a foam separator 16 in the upper part of the vessel. Guide plates 17 and 17' are placed on the vessel walls. There is an inlet connection 18 and an outlet connection 19 for cooling water. Between the storage container 1 there is a further connection line 20, a pump 21 and a further line part 22 directly to the fermenter 13. In the lower part of the fermenter 13 there is a so-called "harvest line" 23 in which a control valve 24 is built-in The fermentation vessel stands on a pressure gauge 25 which is connected by a cable 26 to an optical weight indicator 27 and by a further cable 28 to the control valve 24. The line 29 leads over a throttle valve 30 and a line 31 to a multi-stage evaporation system 32. The rendered vaporizer consists of three steps. The way it works is known. The mass from the first stage 321 passes over the line 33 and heats up the concentrate, which passes over the line 34 into the second stage 322. The same happens with the mass over the line 35, which heats the concentrate which is led over the line 36 to the evaporator's third stage 323 Conduit 37 leads to a condenser (not shown). In the concentrate line 38 there is a pump 39, with the connecting line 40 leading to a spray dryer 41. A container 42 is equipped with a clarifier 43,
en tilførselsledning 44 for substratet fra fermentereren og a supply line 44 for the substrate from the fermenter and
en avløpsledning 45 for forblandingen til en homogenisator 46 samt dennes avløpsledninger 47. Henvisningstall 48 angir forpakningen, mens 49 angir et blandeanlegg. a drain line 45 for the premix to a homogenizer 46 as well as its drain lines 47. Reference number 48 indicates the packaging, while 49 indicates a mixing plant.
Under drift blir en delstrøm av mysen fra beholderen 1 ført over ledningen 2 ved hjelp av pumpen 3 og videre gjennom ledningen 4 inn i rørerkaret 5. Den hurtigløpende oppdelingsrører 6 blander det tilsatte kornprodukt 50, mel eller mais. Etter ensartet oppvarming av innholdet ved tilsetning av varmemedium til stussen 7 og bortførsel gjennom stussen 8, skjer det første trinn av enzymeringen, som før-er til en flytendegjøring av kornproduktets stivelse. Den flytendegjorte stivelse blir over ledningen 9 ført til den andre enzymeringsbeholderen 5', hvor den blir forsukret. Etter avskilling av den gjenværende andel av fast masse ved hjelp av separatorer eller filter (ikke vist) blir væsken over ledningen 10 ved hjelp av pumpen 11 pumpet gjennom del-ledningen 12 inn i fermentereren 13. Her skjer det en omdan-nelse til gjærprotein under sterk beluftning og medvirkning av spesielle gjærer, så som Candida utilis, Candida tropicalis, på kjent måte. For å fortynne den enzymerte substrat blir mysen fra forrådsbeholderen 1 gjennom ledningsdelene 20 og 22 ved hjelp av pumpen 21 til-ført fermentereren. Fermenteringen skjer automatisk og blir styrt over et vektsystem som består av trykkmåleren 25, forbindelsesledningen 26, anviseren 27 og reguleringsventilen 24, over ledningen 28. Uttaket av det gjærholdige substrat skjer gjennom ledningen 23, ventilen 24 og kan ved kontinuerlig drift tilføres direkte til fordamperen 32. During operation, a partial flow of the whey from the container 1 is led over the line 2 by means of the pump 3 and further through the line 4 into the mixing vessel 5. The fast-running dividing mixer 6 mixes the added grain product 50, flour or corn. After uniform heating of the contents by the addition of heating medium to the nozzle 7 and removal through the nozzle 8, the first stage of the enzyme ring takes place, which is a precursor to a liquefaction of the grain product's starch. The liquefied starch is led via the line 9 to the second enzyming container 5', where it is sugared. After separation of the remaining portion of solid mass by means of separators or filters (not shown), the liquid above the line 10 is pumped by means of the pump 11 through the sub-line 12 into the fermenter 13. Here a transformation into yeast protein takes place under strong aeration and involvement of special yeasts, such as Candida utilis, Candida tropicalis, in a known manner. In order to dilute the enzyme substrate, the whey from the storage container 1 is supplied to the fermenter through the pipe parts 20 and 22 by means of the pump 21. The fermentation takes place automatically and is controlled via a weight system consisting of the pressure gauge 25, the connection line 26, the indicator 27 and the control valve 24, via the line 28. The withdrawal of the yeast-containing substrate takes place through the line 23, the valve 24 and can be fed directly to the evaporator 32 during continuous operation .
En del eller hele det uttatte produkt kan imidlertid også føres gjennom ledningen 44 til beholderen 42 og emul-geres med olje eller flytende fett og deretter føres gjennom homogenisatoren 46 før det føres til fordamperen 32. However, part or all of the extracted product can also be fed through the line 44 to the container 42 and emulsified with oil or liquid fat and then fed through the homogenizer 46 before being fed to the evaporator 32.
Inndampingsgraden kan velges, men produktet må frem-deles være pumpbart. Over pumpen 39 og ledningen 40 blir konsentratet f.eks. tilført sprøytetørkeren 41 og tørket i denne, deretter pakket i sekker 48, eventuelt blandet med ytterligere bestanddeler i blandingsanlegget 49 og lagret som ferdig produkt 51. The degree of evaporation can be chosen, but the product must still be pumpable. Above the pump 39 and the line 40, the concentrate is e.g. supplied to the spray dryer 41 and dried in this, then packed in sacks 48, possibly mixed with further ingredients in the mixing plant 49 and stored as finished product 51.
Eksempel 1 Example 1
1000 1 søtmelk ble tilsatt 80 kg hvetemel i beholderen 5, rørt godt og tilsatt 1110 g CaCl2 (tørr). Man ønsk-et at denne blanding skulle ha en pH-verdi på 6,4 og den nødvendige innstilling ble foretatt med HC1 eller NH^OH. Deretter ble det tilsatt 500 g Alpha-Amylase (HT-1000 Miles Labs.) og det ble foretatt en oppvarming til 60°C under om-røring. Etter tre timer ble pH-verdien innstilt på 4,1 med HC1 og det ble tilsatt 100 til 200 ml Amyloglucosidase (L-100 Diazym, Miles Labs.). Blandingen ble holdt på 60°C i 45 minutter. Kontrollen med reaksjonen skjedde med KJ/ J^. Ved kontinuerlig føring av den etterfølgende fermentering ble innholdet fra beholderen 5 over ledningen 9 ført til beholderen 5' og i denne pasteurisert ved 80°C og deretter av-kjølt til 38°C. Fermenteringen i fermentereren 13 skjedde med en tilpasset stamme med Candida tropicalis ved 38°C, en pH-verdi på 4, som ble holdt konstant med fortynnet amoniakk-løsning (25% NH^OH), samt med en konstant beluftningshastig-het på 0,5 til 1,0 vvm. 1000 1 of sweet milk was added to 80 kg of wheat flour in container 5, stirred well and 1110 g of CaCl2 (dry) added. It was desired that this mixture should have a pH value of 6.4 and the necessary adjustment was made with HC1 or NH3OH. Then 500 g of Alpha-Amylase (HT-1000 Miles Labs.) was added and heating to 60°C was carried out with stirring. After three hours, the pH was adjusted to 4.1 with HCl and 100 to 200 ml of Amyloglucosidase (L-100 Diazym, Miles Labs.) was added. The mixture was held at 60°C for 45 minutes. The control of the reaction took place with KJ/ J^. When the subsequent fermentation was carried out continuously, the contents from the container 5 via the line 9 were led to the container 5' and in this pasteurized at 80°C and then cooled to 38°C. Fermentation in fermenter 13 took place with an adapted strain of Candida tropicalis at 38°C, a pH value of 4, which was kept constant with dilute ammonia solution (25% NH^OH), as well as with a constant aeration rate of 0 .5 to 1.0 vvm.
Ved ladningsvis gjennomføring av fermentasjonspro-sessen var denne ferdig etter omtrent 6-8 timer. Ved kontinuerlig fermentering ble fermentasjonsløsningen ført kontinuerlig til beholderen 42. Det ble da benyttet to slike be-holdere, idet det eventuelt også kan benyttes flere. Etter at en bestemt mengde var nådd i beholderen 42 ble det under omrøring innstilt en pH-verdi på 7,5 ved tilsetning av NaOH. Cellesuspensjonen ble blandet med 5,5 kg vegetabilsk olje og 5,5 kg smeltet animalsk fett og emulgert i en homogenisator 46. Ved tilsetning av 1000 g lecitin ble emulsjonens stabi-litet øket. When carrying out the fermentation process step by step, this was finished after approximately 6-8 hours. In the case of continuous fermentation, the fermentation solution was fed continuously to the container 42. Two such containers were then used, since possibly more can also be used. After a certain amount had been reached in container 42, a pH value of 7.5 was set while stirring by adding NaOH. The cell suspension was mixed with 5.5 kg of vegetable oil and 5.5 kg of melted animal fat and emulsified in a homogenizer 46. By adding 1000 g of lecithin, the stability of the emulsion was increased.
Emulsjon ble tilført fordamperen 32 og konsentrert til halvparten av sitt opprinnelige volum. Tørkingen skjedde i en sprøytetørker. Alternativt kunne det vært benyttet en valsetørker. Emulsion was fed to evaporator 32 and concentrated to half its original volume. The drying took place in a spray dryer. Alternatively, a roller dryer could have been used.
Istedet for hvetemel kan det benyttes rug, bygg, havre, mais eller hirse. Instead of wheat flour, rye, barley, oats, corn or millet can be used.
Eksempel 2 Example 2
1250 1 ostemyse med omtrent 4,2% laktose og 0,7% myseprotein ble fyllt opp i beholderen 6 som hadde en stør-relse på 2000 1, og varmet til 50-60°C. Så ble 40 kg knust, uskallet mais og 50 kg hvetemel med 12% proteininnhold inn-rørt. Etter tilsetning av 1000 til 1200 g kalsiumklorid ble det tilsatt 0,10 til 0,15% (beregnet av stivelsen) Alpha-Amylase (HT-1000, Miles Labs.) og temperaturen øket til 75-80°C. Etter en til to timer var kornandelen praktisk talt i oppløsning, bortsett fra fibrene og en liten eggehviteandel. Deretter ble dessuten pH-verdien innstilt på 3,8 med salt-syre (HC1). Temperaturen ble senket til 50-55°C. Det fulgte så tilsetning av 0,15% (beregnet av stivelsen) Amyloglucosidase (L-100 Diazym, Miles Labs.), god homogenisering og hen-stilling i 24 timer. Deretter ble det foretatt en oppvarming til 80-90°C og fiberdeler og utfelte myseproteiner ble avsentrifugert. 1250 1 of cheese whey with approximately 4.2% lactose and 0.7% whey protein was filled up in container 6, which had a size of 2000 1, and heated to 50-60°C. Then 40 kg of crushed, unhusked maize and 50 kg of wheat flour with a 12% protein content were stirred in. After adding 1000 to 1200 g of calcium chloride, 0.10 to 0.15% (calculated from the starch) Alpha-Amylase (HT-1000, Miles Labs.) was added and the temperature increased to 75-80°C. After one to two hours, the grain portion was practically dissolved, except for the fibers and a small egg white portion. Then, the pH value was also adjusted to 3.8 with hydrochloric acid (HC1). The temperature was lowered to 50-55°C. This was followed by the addition of 0.15% (calculated from the starch) Amyloglucosidase (L-100 Diazym, Miles Labs.), good homogenization and rest for 24 hours. Heating was then carried out to 80-90°C and fiber parts and precipitated whey proteins were centrifuged.
Man fikk et konsentrat på 17-25 kg, avhengig av fi-berandel og tørkegrad, med et proteininnhold på 60-65%. Den avsentrifugerte væsken, som inneholder den forsukrete stivelsen fra maisen og hvetemelet og laktosen fra mysen, ble forgjært på kjent måte, f.eks. med Candida utilis, A concentrate of 17-25 kg was obtained, depending on the fiber proportion and degree of drying, with a protein content of 60-65%. The centrifuged liquid, which contains the sugary starch from the corn and the wheat flour and the lactose from the whey, was pre-fermented in a known manner, e.g. with Candida utilis,
I tabell 2 er det gitt resultatene ved gjennomføring av dette eksempel med andre kornsorter enn hvetemel. Table 2 gives the results of carrying out this example with grains other than wheat flour.
Eksempel 3 Example 3
Det ble laget en blanding av 1/4 magermelk og 3/4 A mixture of 1/4 skimmed milk and 3/4 was made
av produktet ifølge tabell 2 (25 kg magermelk og 75 kg av produktet ifølge fig. 2) til bruk for foring av kalver. of the product according to table 2 (25 kg skimmed milk and 75 kg of the product according to fig. 2) for use for feeding calves.
Blandingen inneholdt 28% protein, derav halvparten melkeprotein og halvparten ikke-melkeprotein. The mixture contained 28% protein, of which half was milk protein and half was non-milk protein.
Flere års forsøk med kalver har vist, at f.eks. ved kalveoppdrett kan 30-50% av melkeproteinene erstattes, med gjærprotein. Ved siden av de proteiner som er tilstede i mysen, finnes det ved produktene ifølge den nye framgangsmåten, avhengig av kornart, proteiner i tørrgjæren og native proteiner fra det anvendte kornprodukt, slik at man oppnår et meget avbalansert aminosyrespektrum. Several years of experiments with calves have shown that e.g. in calf rearing, 30-50% of the milk proteins can be replaced with yeast protein. In addition to the proteins present in the whey, the products according to the new method contain, depending on the type of grain, proteins in the dry yeast and native proteins from the grain product used, so that a very balanced amino acid spectrum is obtained.
Sammensetningen av eggehvitestoffene sikrer således en tilstrekkelig forsyning til kalver under oppdrett, med viktige aminosyrer og vitaminer. The composition of the egg whites thus ensures a sufficient supply to calves during rearing, with important amino acids and vitamins.
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH1008475A CH621925A5 (en) | 1975-07-30 | 1975-07-30 | Process for isolating proteins from whey and protein- and starch-containing natural products |
Publications (3)
Publication Number | Publication Date |
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NO762181L NO762181L (en) | 1977-02-01 |
NO143961B true NO143961B (en) | 1981-02-09 |
NO143961C NO143961C (en) | 1981-05-20 |
Family
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Application Number | Title | Priority Date | Filing Date |
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NO762181A NO143961C (en) | 1975-07-30 | 1976-06-24 | PROCEDURE FOR THE MANUFACTURE OF NUTRITION AND MEDICINAL PRODUCTS |
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JP (1) | JPS5813130B2 (en) |
AU (1) | AU503841B2 (en) |
CA (1) | CA1058949A (en) |
CH (1) | CH621925A5 (en) |
DE (1) | DE2633958C2 (en) |
DK (1) | DK144356C (en) |
FR (1) | FR2319302A1 (en) |
GB (1) | GB1511975A (en) |
IT (1) | IT1064726B (en) |
MX (1) | MX3629E (en) |
NO (1) | NO143961C (en) |
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CA1275595C (en) * | 1982-05-05 | 1990-10-30 | David W. Stroman | Protein delivery system |
JPS59122161A (en) * | 1982-12-28 | 1984-07-14 | Toshiba Corp | Broad band network system |
JPS6042116U (en) * | 1983-08-30 | 1985-03-25 | ニユ−ロング株式会社 | carry bag |
ES2050066B1 (en) * | 1992-03-06 | 1994-12-16 | Univ Pais Vasco | UNICELULAR PROTEIN PRODUCTION FROM LACTOSUERO. |
JP2826808B2 (en) * | 1995-07-14 | 1998-11-18 | カルピス株式会社 | Functional food with brain function improvement, learning ability enhancement and memory enhancement effect |
WO2008006382A1 (en) * | 2006-07-14 | 2008-01-17 | Legarth, Lone | Homofermented products |
BRPI0801779B1 (en) * | 2008-02-13 | 2016-04-12 | Celso Luis Gadiani | production of maltodextrin via whey water as milk replacer for animals |
EP2592937A1 (en) * | 2010-07-16 | 2013-05-22 | Nutreco Nederland B.V. | Improved drying of components |
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US2809113A (en) * | 1953-04-10 | 1957-10-08 | Nat Dairy Prod Corp | Increasing the protein content of milk products |
FR1566384A (en) * | 1968-02-19 | 1969-05-09 | ||
FR2105501A5 (en) * | 1970-09-09 | 1972-04-28 | Alimentation Zootechniqu | |
FR2197524B1 (en) * | 1972-09-06 | 1977-09-16 | Mueller Hans | |
DE2513221A1 (en) * | 1974-04-05 | 1975-10-23 | Buehler Ag Geb | METHOD FOR MANUFACTURING ANIMAL FEED AND DEVICE FOR CARRYING OUT THE METHOD |
-
1975
- 1975-07-30 CH CH1008475A patent/CH621925A5/en not_active IP Right Cessation
-
1976
- 1976-06-24 NO NO762181A patent/NO143961C/en unknown
- 1976-07-09 MX MX761300U patent/MX3629E/en unknown
- 1976-07-14 AU AU15884/76A patent/AU503841B2/en not_active Expired
- 1976-07-27 IT IT25734/76A patent/IT1064726B/en active
- 1976-07-28 DE DE2633958A patent/DE2633958C2/en not_active Expired
- 1976-07-29 CA CA258,080A patent/CA1058949A/en not_active Expired
- 1976-07-29 FR FR7623888A patent/FR2319302A1/en active Granted
- 1976-07-29 DK DK342376A patent/DK144356C/en not_active IP Right Cessation
- 1976-07-30 JP JP51091194A patent/JPS5813130B2/en not_active Expired
- 1976-07-30 GB GB31982/76A patent/GB1511975A/en not_active Expired
Also Published As
Publication number | Publication date |
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JPS5813130B2 (en) | 1983-03-11 |
DK144356C (en) | 1982-08-09 |
AU503841B2 (en) | 1979-09-20 |
DK144356B (en) | 1982-03-01 |
DK342376A (en) | 1977-01-31 |
MX3629E (en) | 1981-04-06 |
CA1058949A (en) | 1979-07-24 |
IT1064726B (en) | 1985-02-25 |
GB1511975A (en) | 1978-05-24 |
NO143961C (en) | 1981-05-20 |
CH621925A5 (en) | 1981-03-13 |
JPS5228954A (en) | 1977-03-04 |
AU1588476A (en) | 1978-01-19 |
DE2633958A1 (en) | 1977-02-17 |
DE2633958C2 (en) | 1984-05-17 |
NO762181L (en) | 1977-02-01 |
FR2319302A1 (en) | 1977-02-25 |
FR2319302B1 (en) | 1979-03-23 |
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