Her Majesty the Queen in Right of Canada, As Represented by the Minister

Canadian Patents & Development Ltd.

Canadian Patents and Development Limited/societe Canadienne Des Brevets

John D Jones

Hiroshi Yamazaki

James I Elliot

Douglas S McGinnis

Howard W Modler

John Holme

Oilseed, particularly whole canola seed, is separated under non-oxidizing conditions, in a non-aqueous solvent system, into high quality oil and proteinaceous flour food components, and a seed coat meal (hull) byproduct. Maceration in a solvent, sequential liquid cyclone separations, and recovery of components and solvent all take place in completely enclosed liquid flow-through systems with solvent recycle, in a relatively short time. This rapid processing avoids oilseed exposure to elevated temperatures and substantially prevents breakdown of certain of its chemical components into antinutritional compounds. Flaking, cooking and pressing stages are not required.

Separation of oilseed components in solvent phase

Novel processes are provided for the preparation of useful materials from tubers of Jerusalem artichoke or similar inulin-containing plants. In one process, a flour is prepared from such tubers which comprises the steps of: macerating the tubers to a pumpable fluid homogenate, preferably in an environment of steam; heating the pumpable fluid homogenate at a temperature ranging from about 150.degree. C. for a time ranging, respectively, from about 15 seconds to about 10 minutes; subjecting the heated, pumpable fluid homogenate to spray-drying in a stream of hot gas, and recovering a flour comprising a mixture of monosaccharides, small oligosaccharides and large oligosaccharides, e.g. about 50-60% small fructooligosaccharides and about 40-50% large oligosaccharides. In another process, a food-grade accidulant, preferably acetic acid is added, either before, during or after the macerating step to provide an acidified, pumpable fluid homogenate of such tubers. The flour recovered is sweeter than that recovered in the first described process because of the presence of more fructose therein.

Process for preparing flour from Jerusalem artichoke tubers

A process for producing a detoxified protein concentrate product from defatted oilseeds, particularly those of the thioglucoside and phenolic containing types such as rapeseed, mustard or Crambe, in which dehulled, defatted seeds are extracted with an aqueous alcohol solvent under substantially non-oxidizing conditions, so as to prevent oxidation of the contained phenolic compounds and inhibit enzymic degradation of the glucosinolates. The solid residue of the extraction is dried at a temperature below about 60.degree. C.

Oilseed processing

Growing community of inventors

Ottawa, Canada

John D Jones