EP3877498A1

EP3877498A1 - Process for producing a filler from whole stillage, filler, use of a filler and foodstuff

Info

Publication number: EP3877498A1
Application number: EP18799710.1A
Authority: EP
Inventors: Carsten Petry; Mary OLWAL
Original assignee: Buehler AG
Current assignee: Buehler AG
Priority date: 2018-11-05
Filing date: 2018-11-05
Publication date: 2021-09-15
Also published as: WO2020094209A1

Abstract

Disclosed is a process for producing a filler from whole stillage, in particular for supplementing a sugar substitute in a foodstuff. The whole stillage used was obtained as a waste product in the production of bioethanol on the basis of starch-containing grains. The method comprises the following steps: a) comminuting the whole stillage, b) heating the whole stillage, c) optionally: fermenting the whole stillage, d) optionally: reducing the humidity of the whole stillage, e) optionally: mixing the, in particular dried whole stillage with at least one taste-modifying foodstuff additive, in particular at least one sugar substitute and/or at least one aroma. The comminuting of the whole stillage in step a) may contain a milling, in particular a wet milling. The reduction of the moisture content in step d) may be effected mechanically in a first substep d1) and thermally in a second substep d2). Also disclosed are a filler obtained or obtainable by this process, a use of such a filler and a foodstuff comprising at least one such filler.

Description

Process for producing a filler from stillage, filler, use of a filler and food

The invention relates to a method for producing a filler from stillage, a filler obtained or obtainable by this method, a use of such a filler and a food with at least one such filler.

Sugar and / or sugar substitutes are used to sweeten many different foods.

For the purposes of the present application, sugar is understood to mean the products listed in Annex A to the Directive

2001/111 / EC of the Council of the European Union of December 20, 2001 on certain types of sugar for human consumption, such as sucrose, invert sugar, glucose, dextrose and fructose.

In the context of the present invention, “sugar substitutes” are understood to mean, among other things, the substances that are listed in Appendix 2 to the German Ordinance on the Approval of Additives to Food for Technological Purposes (Additive Approval Ordinance of 29 January 1998 (BGBl. I.

P. 230, 231), which was last amended by Article 3 of the Ordinance of 21 May 2012 (Federal Law Gazette I p. 1201)) (regardless of the specific foods mentioned there). The term "sugar substitute" thus includes the sugar substitutes listed in part A of the said plant (sorbitol (E 420), mannitol (E 421), isomalt (E 953), maltitol

(E 965), lactitol (E 967) and xylitol (E 967)) and the sweeteners (acesulfame K (E 950), aspartame (E 951), cyclohexanesulfamic acid (E 952) and their natural and Ca salts, saccharin (E 954) and its Na, K and Ca salts, sucralose (E 955), thaumatin (E 957), neohesperidin (E 959), neotame (E 961) and aspartame and acesulfame salts

(E 962)). The term "sugar substitute" also includes also the sugar substitute erythritol (E 968) and the sweeteners Advantam (E 969), stevioside glycosides (E 960), polyglycitol syrup (E 964) and lactitol (E 966). The terms “sugar substitute” and “sweetener” are also to be understood in this sense below.

Artificial sweeteners in particular are very efficient. Compared to sugar, however, they often only take up a comparatively small part of the volume due to their significantly stronger sweetness and thus significantly lower dosage in a food with the same effect. This means that a considerable part of the volume is missing for foods in which sugar is at least partially or completely replaced by a sugar substitute. This problem can also occur if a sugar substitute is not used in a food, but only the sugar content is reduced.

It is therefore an object of the present invention to counteract the disadvantages known from the prior art, in particular the disadvantage, described above, of the low volume which arises when using one or more sugar substitutes and / or reducing the sugar content.

A first aspect of the invention relates to a method for producing a filler from stillage. As stillage in the present invention, the residues of a fermentation liquid will be understood by carbohydrates and distilling urückbleiben of alcohol _Z to the Ab. Schlempe usually contains proteins, fats, fibers and also minerals. Among other things, it arises as a by-product obtained from the production of bioethanol based on starchy cereals. Dried mash from grain mash is also known as dry mash or DDGS ("Dried Distillers Grains with Solubles"). Mash has a high protein content of up to 30% in some cases. The process according to the invention contains the following steps, which are carried out preferably, but not necessarily in this order: a) comminuting the stillage,

b) heating the stillage,

c) optional: fermentation of the stillage,

d) optional: reducing the moisture of the stillage, e) optional: mixing the dried stillage with at least one taste-modifying food additive, in particular at least one sugar substitute and / or at least one aroma.

The crushing of the stillage in step a) is necessary for further processing and the sensory properties in the end product. Heating the stillage in step b) serves to decontaminate and thus to eliminate pathogenic germs and spoilage organisms in particular. This is important on the one hand for the further processing of the stillage and on the other hand for a food for which the filler is used. The fermentation of the stillage in optional step c) serves to develop a specific taste and to further stabilize the product. The optional reduction of the moisture of the stillage in step d) serves the final stabilization in order to obtain a storable product. In optional step e), the addition of taste-modifying food additives such as sweeteners and / or flavors can compensate for the sensory quality which is adversely affected by a sugar reduction.

The filler produced by the process according to the invention can be used as a supplement in a foodstuff which contains in particular sugar and / or at least one sugar substitute. In this way, the volume in the recipe of the food can be replenished, which for example by reducing the sugar content and / or at least partially replacing sugar with a sugar substitute. Quite surprisingly, the quality of the food is not adversely affected by the addition of the filler obtained by the process according to the invention. In addition, the method according to the invention permits further, economical use of the stillage in addition to use as animal feed. In addition, the process is used to produce a storable processing form of

Stillage. In addition, food can be upgraded in terms of nutritional value through the use of the filler, since the stillage has a relatively high protein and fiber content.

As already explained, according to the invention stillage is used which was obtained as a by-product in the production of bioethanol based on starchy cereals. It is particularly advantageous if the stillage was removed directly from the bioethanol production before step a) and was not, for example, temporarily stored and / or transported. In this way, the perishability of the slurry can be counteracted.

The grinding of the stillage in step a) can include grinding. Depending on the order of the process steps, this can be, for example, wet grinding or dry grinding. If the grinding is carried out as the first process step, wet grinding can be carried out, for example using a colloid mill. He follows the grinding after drying, preferably a dry grinding is carried out, for example with a roller.

The particle sizes of the stillage after crushing in

Step a), in particular after grinding, and before the optional reduction of moisture in step d) should see 200 ym and 1600 ym, preferably with an average particle diameter in the range of 250 ym to 500 ym, a narrower particle size distribution and a smaller average particle size diameter are preferred. The particle size distribution can be determined, for example, using a laser diffraction method known per se.

Grinding improves the filler's sensor technology and increases fermentation, since the surface of the particles is enlarged and is therefore more accessible to the bacteria that act on the fermentation.

In step b) the stillage is preferably heated to a temperature which is in the range from 70 ° C. to 130 ° C., preferably in the range from 80 ° C. to 121 ° C. This temperature is preferably kept for a period of 2 minutes to 120 minutes. Optionally, the heating step can also include at least two heating stages, with a cooling phase taking place between two heating stages, which leads to germination of the spores contained in the product. These germinated spores can be inactivated by the subsequent second heating stage. This heating step can optionally also be carried out before comminution, in particular before grinding.

A fermentation can preferably take place in a step c). A fermentation can alternatively or additionally be carried out during at least one, in particular during all other process steps. The fermentation serves to increase digestibility, the sensory enhancement of the product and an additional stabilization of the stillage by suppressing pathogens and spoilage organisms. The fermentation can take place with yeast or lactic acid bacteria or other bacterial strains. Their metabolic products reduce the pH of the stillage and lead to the development of a specific taste. If the product is not used as a paste, there is a

Drying the material in step d). Advantageously, step d) contains a first sub-step dl) in which the

Moisture of the stillage is reduced mechanically. This can be achieved, for example, by pressing out the stillage, for example with a belt or screw press. In this way, the moisture of the stillage can be reduced comparatively quickly and easily, and the cost of thermal moisture removal can be minimized.

Advantageously, the moisture of the stillage immediately after the first sub-step dl) is in the range of

50% by weight to 70% by weight, preferably in the range from 50% by weight to 65% by weight, particularly preferably in the range from 50% by weight to 60% by weight.

In order to achieve the final moisture, the moisture of the stillage is preferably reduced after partial step dl) or directly without partial step dl) by a thermal process, for example with the aid of mill drying (for example with a so-called "flash dryer") or roller drying.

In the case of drum drying, a further grinding step should preferably be carried out in order to achieve the desired particle sizes.

The moisture in the stillage immediately after step d), in particular after the second sub-step d2), is in the range from 4% by weight to 15% by weight, preferably in the range from 5% by weight to 10% by weight. %, particularly preferably in the range from 6% by weight to 9% by weight. Moisture in this area allows the slurry to be stored or transported in a stable state.

The dried product has particle sizes from 50 μm to 1000 μm, preferably from 100 μm to 800 μm, more preferably from 100 μm to 500 μm, in particular with a medium particle size cone size diameter from 100 ym to 300 ym (measured with laser diffraction method).

Mixing with at least one taste-modifying food additive, in particular at least one sugar substitute and / or at least one aroma, is optional

Step e) can take place in a mixer, for example in a so-called batch mixer.

Another aspect of the invention relates to a filler obtained or obtainable by a method as described above. In particular, such a filler can be provided and designed to supplement sugar and / or at least one sugar substitute in a food. This filler has the advantages already described. The filler can be in the form of a powder or a paste, for example. The filler can also be used in the context of the invention for other purposes than to supplement sugar and / or at least one sugar substitute in food.

Furthermore, the invention relates to a use of the filler for supplementing in a food, in particular for supplementing sugar and / or at least one sugar substitute in a food. In particular, the filler can be used to supplement a sugar substitute and / or a sweetener. The advantages of such use have been set out above.

In yet another aspect, the invention relates to a food which contains at least one filler according to the invention. The food optionally also contains sugar and / or at least one sugar substitute. The food may contain at least one sugar substitute and / or at least one sweetener as at least one sugar substitute. Such a food has the advantages already mentioned above. With a special advantage

- The proportion of sugar in the food is at least 2% by weight, preferably at least 3.5% by weight, more preferably at least 5% by weight, particularly preferably at least 7.5% by weight; and or

- The proportion of sugar substitute is at least 0.06% by weight, preferably at least 0.10% by weight, further preferably at least 0.15% by weight, particularly preferably at least 0.23% by weight; and or

- Contain sugar in a proportion x (in% by weight) and sugar substitute in a proportion y (in% by weight) according to the following formula where z is at least 2% by weight, preferably at least 3.5% by weight, more preferably at least 5% by weight, particularly preferably at least 7.5% by weight.

The food can be selected from the group consisting of the following foods:

Snacks, in particular cereal bars and snack bars, where the snacks can be pressed, fried and / or toasted,

- baked goods, in particular bread, crispbread, pastries and waffles, cookies,

- pastries, such as cakes,

- breakfast cereals,

- sauces,

- instant drinks

- Pasta, pastes, spreads, fillings. The invention is explained in more detail below using an exemplary embodiment.

In the production of bioethanol, which is known per se, stillage was separated with a moisture content of approx. 78% by weight. This stillage was stabilized in step a) by heating to about 100 ° C. for 5.4 minutes. Thereafter, in a step b), the moisture was mechanically reduced to about 70% by weight and in a step c) a fermentation was carried out using yeast. The material was then dried in a thermal drying step d) to 6.5% by weight moisture. This material was then in one

Step e) crushed with a roller mill and sieved with a 0.30 mm sieve, whereupon 99.8% by weight of the particles contained in the slurry had a size of less than 280 μm.

This dry powder was used to make Schlempe butter biscuits from the following recipe: 250 g butter,

125 g sugar, 125 g fermented, dried stillage, 250 g wheat flour, 100 g eggs, 50 g water. First, butter, water and sugar were mixed for 2 minutes. The eggs were then added and mixed for 1 minute. After adding flour and stillage, mixing was continued for 1 minute. This resulted in a total of 900 g of dough, which was cooled, rolled out to a thickness of 8 mm, punched out into biscuits and baked in a rack oven.

Claims

1. A process for the production of a filler from stillage, in particular for supplementation in a food, in particular to supplement sugar and / or at least one sugar substitute in a food, the stillage being obtained as a byproduct in the production of bioethanol based on starchy cereals and the process includes the following steps:

a) crushing the stillage,

b) heating the stillage,

c) optional: fermentation of the stillage,

d) optional: reducing the moisture of the stillage, e) optional: mixing the dried ones in particular

Stillage with at least one taste-modifying food additive, in particular at least one sugar substitute and / or at least one aroma,

preferably in the order a), b), c), d), e).

2. The method according to claim 1,

wherein the pulp is crushed in step a) by means of wet grinding, in particular with the aid of a colloid mill, and after step a) step b) is carried out as optionally at least one of steps c), d) and e).

3. The method according to claim 1,

the pulp is crushed in step a) by means of dry grinding, in particular with the aid of a roller mill, and step b) is carried out after step d).

4. The method according to one of the preceding claims,

wherein the particle sizes of the stillage after step a) are between 200 μm and 1600 μm and preferably an average particle size diameter in the range of Have 250 ym to 500 ym and after step a)

Step b) and optionally at least one of steps c), d) and e) is carried out.

5. The method according to any one of the preceding claims, wherein the stillage in step b) are heated to a temperature which is in the range from 70 ° C to 130 ° C, preferably in the range from 80 ° C to 121 ° C.

6. The method according to claim 5, wherein the temperature is maintained for a period of 2 minutes to 120 minutes.

7. The method according to any one of the preceding claims,

wherein step d) contains a first sub-step dl) in which the moisture of the stillage is reduced mechanically, in particular by pressing out the stillage.

8. The method according to claim 7,

the moisture of the stillage immediately after the first substep dl) in the range from 50% by weight to

70% by weight, preferably in the range from 50% by weight to

65% by weight, particularly preferably in the range from 50% by weight to 60% by weight.

9. The method according to any one of the preceding claims,

wherein step d) includes a second sub-step d2) carried out in particular after the first part step dl), in which the moisture of the stillage is thermally reduced, for example by means of mill drying or drum drying.

10. The method according to one of the preceding claims,

the moisture of the stillage immediately after step d), in particular after the second sub-step d2), in the range from 4% by weight to 15% by weight, preferably in the range from 5% by weight to 10% by weight, is particularly preferably in the range from 6% by weight to 9% by weight.

11. filler, in particular for supplementing in a food, in particular for supplementing sugar and / or at least one sugar substitute in a foodstuff, obtained or obtainable by a process according to one of the preceding claims.

12. Filler according to claim 11, wherein the filler has particles with particle sizes from 50 μm to 1000 μm, preferably from 100 μm to 800 μm, more preferably from 100 μm to 500 μm, in particular with an average particle size diameter from 100 μm to 300 ym.

13. Use of a filler obtained or obtainable by a process according to one of claims 1 to 10 for supplementation in a food, in particular for the supplementation of sugar and / or at least one sugar substitute, in particular for supplementing a sugar substitute and / or a sweetener , in a food.

14. Food containing at least one obtained by a method according to one of claims 1 to 10 or the available filler.

15. Food according to claim 14, wherein the food contains sugar and / or at least one sugar substitute, in particular at least one sugar substitute and / or at least one sweetener.

16. Food according to claim 15,

in which

the proportion of sugar in the food is at least 2% by weight, preferably at least 3.5% by weight, more preferably at least 5% by weight, particularly preferably at least 7.5% by weight; and or the proportion of sugar substitute (s) is at least 0.06% by weight, preferably at least 0.10% by weight, more preferably at least 0.15% by weight, particularly preferably at least 0.23% by weight; and / or - Sugar in a proportion of x% by weight and sugar substitute in a proportion of y% by weight are present according to the formula and where z is at least 2% by weight, preferably at least 3.5% by weight, more preferably at least 5% by weight, particularly preferably at least 7.5% by weight.

17. Food according to one of claims 14 to 16,

where the food is selected from the group consisting of:

Snacks, in particular cereal bars and snack bars, wherein the snacks can be pressed, fried and / or toasted,

- baked goods, in particular bread, crispbread, pastries and waffles, cookies,

- pastries, such as cakes,

- breakfast cereals,

- sauces,

- instant drinks,

- Pasta, pastes, spreads, fillings.