Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1994-07-08
2000-05-09
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
A23K 300
Patent
active
060600918
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The invention comprises a method for treatment of potato pulp.
Potato pulp 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 fruit water, which is further processed; 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.
This potato pulp fraction consists of arabino galactan, cellulose, pectin, protein and a small amount of starch, and it exhibits a strong water binding capacity. The potato pulp contains only 3-4% dry matter and exhibits a gelly consistency. If exposed to pressure the water content of the potato pulp can be raised to around 10%, and in that case the consistency is like the consistency of marzipan.
The potato pulp has posed a problem to the farmers and to industry. One possibility is discarding the potato pulp, due to the low nutritional value thereof, and in that case an environmental problem arises. Another possibility comprises that the farmer takes the potato pulp back to the farm, in that case, however, it has to be used very soon as a fodder in order to prevent putrefaction, and it can be used only for certain animals. Furthermore, potato pulp is only produced around 3 months a year, which means that the quality of a composed fodder will vary over the year, if potato pulp is used as a fodder ingredient. This is unwanted from the point of view of the fodder producers.
The purpose of the invention is the provision of a cheap and simple conversion of the potato pulp to a nutritionally valuable and stable fodder.
Surprisingly it has been found that this purpose can be achieved by a combination of a cooking and a treatment with a specially selected enzyme.
SUMMARY OF THE INVENTION
Thus, the method for treatment of potato pulp according to the invention is characterized by the fact that the potato pulp is first cooked, and subsequently, after proper cooling, exposed to an enzymatic degradation process by means of a cell wall degradation enzyme, and then, if necessary, preserved to a product, which exhibits microbial stability, in any conventional manner.
The cooking process comprises a heating to at least 100.degree. C. for a time period of at least 5 minutes. "Proper cooling" is to be understood as cooling to a temperature, at which the enzyme or enzymes possess at least a reasonably good stability.
If the liquid product, which appears directly after the treatment with the cell wall degrading enzyme exhibits the necessary microbial stability for the intended use thereof, no preservation is needed. The preservation, if needed, may be a pasteurization, an addition of a preservation agent, or a concentration. The concentrate can either be a concentrated liquid with a content of dry matter of 50% w/w or above, or a particle shaped material, such as a powder or a granulate.
BRIEF DESCRIPTION OF THE FIGURES
FIG. 1 shows percent soluble dry matter as a function of enzyme dosage for jet cooked and untreated samples described in Example 1.
FIG. 2 shows percent soluble dry matter as a function of enzyme dosage for jet cooked and untreated samples described in Example 2.
FIG. 3 illustrates the plan and flow diagram of Trial 4.1 as described in Example 4.
FIG. 4 illustrates the plan and flow diagram of Trial 4.2 as described in Example 4.
DETAILED DESCRIPTION
It is described in Starch/Starke 39 (1987) no. 4, p. 121-125 that potato pulp can be degraded by treatment with a cell wall degrading enzyme preparation, i.e. SP-249. However, as it clearly appears from FIG. 2 on page 123, the solid phase still constitutes a significant part of the degraded potato pulp, whereas according to the invention the potato pulp is practically completely solubilized. Due to the fact that the potato pulp according to the invention is practically completely solubilized, further processing thereof, especially separation, concentration or isolation of valuabl
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L. Slominska et al., Starch,vol. 39, No. 4, pp. 121-125, 1987.
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Corbin Arthur L.
Gregg, Esq. Valeta
Novo Nordisk A S
Zelson Esq. Steve T.
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