Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1994-07-08
1996-11-12
Kepplinger, Esther M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 54, 426 63, 426 51, 426 52, 435274, 435275, 435267, 435277, A23B 710, A23K 114, A23L 109, A23J 116
Patent
active
055737951
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The invention comprises a method for treatment of potato fruit water (potato waste water). Potato fruit water is a certain fraction which appears during the potato starch production. The disintegrated, clean potato chips are first introduced into a decanter, the supernatant therefrom being the potato fruit water; the residue is introduced into a centrifugal sieve, from which two fractions are taken out, i.e. the potato starch fraction and the potato pulp fraction. The annual production of potato starch on a global basis is at least around 10.sup.6 tons, and the corresponding volume of potato fruit water is at least around 4.times.10.sup.6 tons, with a dry matter content of at least 10.sup.5 tons.
Before the strict environmental regulations enforced today were passed, potato fruit water was simply fed into the sewer system or sprayed onto the fields. Another prior art attempt to solve the problem comprising the utilization of potato fruit water in an environmentally acceptable and economically sound manner has been established by utilization of heat coagulators with subsequent recovery of the insoluble part of the protein fraction by centrifugation as a concentrated protein precipitate. Also attempts have been made to use ultrafiltration of the potato fruit water in some potato processing plants. As around 50% of the total amount of the potato protein is low molecular and non-coagulable, the mentioned methods leave the non precipitable protein and the low molecular protein components in solution. Thus these unwanted products will be present in the waste water which has to be treated in waste water treatment plants or utilized by other means. After introduction of the enviromental regulations in many countries it became necessary to purify the potato fruit water as efficient as possible before it was introduced into the sewer system. This was a costly procedure, and the potato starch manufacturer could derive no benefit from this expense unless valuable products could be generated. It was suggested to concentrate the potato fruit water in order to use it as an animal fodder; however, as the potato fruit water without protein separation could not be concentrated more than corresponding to about 25% dry matter, due to a sharp viscosity rise, and as this percentage was considered too low for practical utilization of the concentrated potato fruit water as an animal fodder, this suggestion did never lead to a commercially sound utilization of potato fruit water.
SUMMARY OF THE INVENTION
Thus the purpose of the invention is the provision of a method for treatment of potato fruit water, which will enable a commercially sound utilization of potato fruit water.
The method according to the invention for treatment of potato fruit water is characterized by the fact that the potato fruit water is subjected to a heat treatment to at least 125.degree. C. for at least 3 minutes, whereafter the heat treated fruit water is cooled to a temperature, at which enzymes are relatively stable, then enzymatically treated with a proteinase, and finally concentrated to microbial stability. The concentrated end product is either a concentrated liquid with a content of dry matter of 70% w/w or above, or a particle shaped material, such as a powder or a granulate.
No upper limit for the duration of the heat treatment-is given; however, it is a known fact that a heat treatment with a duration above a certain critical value for this system, dependent of i.a. the pH, of the order of magnitude around 10 minutes, will give rise to an unwanted reaction between proteins and sugars (Maillard compositions), which will reduce the nutritional value of the end product which is concentrated to microbial stability.
Surprisingly it has been found that the potato fruit water, which is treated according to the invention, can be concentrated to a dry matter content of at least 50%, before the viscosity of the concentrate increases so much that fouling and solidification occurs and that the thus treated potato fruit water can
REFERENCES:
patent: 4421682 (1983-12-01), Edwards et al.
patent: 4478940 (1984-10-01), Adler-Nissen et al.
patent: 4483874 (1984-11-01), Olsen
G. Richter et al., "Enzymatische Prozesse bei der Verarbeitung von Kartoffeln", vol. 35, No. 4, pp. 113-118, 1983.
Harrington Esq. James J.
Kepplinger Esther M.
Koh Choon P.
Novo Nordisk A S
Zelson Esq. Steve T.
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