US 11,653,673 B2
Method for treating flax seeds with a view to improving the food value of same
Guillaume Chesneau, Luitre (FR); Mathieu Guillevic, Rennes (FR); Antoine Germain, Cesson Sevigne (FR); Hervé Juin, Péré (FR); Michel Lessire, Nouzilly (FR); Francis Enjalbert, Tournefeuille (FR); Christine Burel, Ahetze (FR); and Anne Ferlay, Chamaliere (FR)
Assigned to Valorex, Combourtillé (FR)
Appl. No. 16/766,131
Filed by VALOREX, Combourtille (FR)
PCT Filed Nov. 20, 2018, PCT No. PCT/EP2018/081971
§ 371(c)(1), (2) Date May 21, 2020,
PCT Pub. No. WO2019/101751, PCT Pub. Date May 31, 2019.
Claims priority of application No. 1760984 (FR), filed on Nov. 21, 2017.
Prior Publication US 2020/0359651 A1, Nov. 19, 2020
Int. Cl. A23K 10/14 (2016.01); A23K 20/158 (2016.01); A23K 10/30 (2016.01); A23K 50/10 (2016.01); A23K 50/30 (2016.01); A23K 50/75 (2016.01)
CPC A23K 10/14 (2016.05) [A23K 10/30 (2016.05); A23K 20/158 (2016.05); A23K 50/10 (2016.05); A23K 50/30 (2016.05); A23K 50/75 (2016.05)] 19 Claims
1. A process for enhancing a food value of flax (Linum usitatissimum) seeds, comprising the following successive steps:
a) selecting raw flax seeds comprising the following successive steps of:
a1) providing raw flax seeds,
a2) measuring in each batch of said seeds a hydrocyanic acid content,
a fat content and an omega-3 fatty acid content and
a3) selecting only each batch of said seeds that has:
a content of cyanogenic compounds determined by an indirect method for assaying HCN after adding p-glucosidase according to the standard analysis method EN 16160 of April 2012 and corresponding to a hydrocyanic acid content (HCN content) of less than 250 mg per kilogram of raw flax seeds; and
a fat content greater than 38 g per 100 g of raw flax seeds and
an omega-3 fatty acid content higher than 20 g per 100 g of raw flax seeds and percent total fatty acids (TFAs) higher than 54;
b) mixing, where there are at least two raw materials of different nature and/or quality, and then fractionating, or fractionating and then mixing, said seeds from step a) to break the seeds coats and kernels;
c) impregnating the seeds from step b) with steam and/or a water-based liquid in order to reach on the seeds a temperature of 30 to 60° C. and a humidity of 10% to 60%, for 2 minutes to 8 hours;
d) pressurizing the seeds or mixture from step c) for 10 seconds to 2 minutes at a minimum pressure of 10 bars at a temperature of 80° C. to 160° C.; or d1) heating the seeds or mixture from or step c) for 15 minutes to 2 hours at a temperature of 80° C. to 150° C.