DD156921A1 - METHOD FOR OBTAINING GRAIN TESTING - Google Patents

Abstract

Process for the preparation of cereal starch from ground products of dry mulling, by adding or suspending the cereal meal in the 2 to 7 times, preferably 2 to 5 times, water or recirculated, diluted amount of extract, plus 0.02 to 2.0%, preferably 0.1-1.0%, based on the rye flour, of a complex enzyme consisting of a beta-glucanase, a protease and an alpha-amylase added at a temperature of 20-50 degrees C, preferably 35-47 degrees C partially hydrolyzes the organic non-starch constituents, separates the extract by a solid-liquid separation, the extracted rye-flour sediment is suspended by recirculated process water, sieves fine fibers and then separates the soluble and flocculated non-starch constituents in the gravitational or centrifugal field. The raw-stone sediment is suspended in 0.1% sodium hydroxide solution, the enzymes are inhibited and the alkali-soluble and swellable substances dispersed, the alkali-swellable non-starch components are separated and the pre-purified starch in the gravity or centrifugal field washed out with fresh water in countercurrent. The extract is preserved in whole or in part by preservatives or by drying and can be further processed in this form.

Description

-f

Process for the production of cereal starch

Field of application of the invention

The present invention relates to a process for the recovery of cereal starch from milled products of dry Mülle "rei, preferably from kleberschwachem wheat from rye, barley, rice, corn, triticale u _e a · grain crops"

Characteristic of the known technical solutions

In the processing of cereals to obtain starch, the main focus of effort is inevitably on the fullest possible extraction of starch. However, the economic viability of a process is also determined by the fullest possible recovery of the remaining cereal ingredients. such as the proteins, pentosans, soluble carbohydrates, etc., decisive the processability of the individual types of cereals, even different varieties of cereal ₀ The technological properties of the other ingredients are mostly summarized in the behavior of the protein portion, the so-called adhesive * the wise is the property of the adhesive particularly pronounced, but are also found in wheat big differences in the properties of the adhesive "for example, is obtained from durum wheat glue strong and soft wheat glue

weak flour * But other influences such "B ₆ fertilization Witterungsbedingungeη during maturation, technical drying ^ storage conditions and großk Ii mat i se hey · conditions, the adhesive properties of wheat affect S

The distinction between high-starch and low-glue flours is, above all, common in the production of wheat starch from wheat flour. The property of the adhesive has traditionally been of great technological importance here. " Known to produce only glue strong flour a stiff cohesive dough _e contrast, can only produce a plastic, deliquescent (dough rait adhesive weak wheat flours * This appearance is for other Getreidetaahlprodukte such "B. rye barley j" oat, rice and Corn flour applicable *

For the purposes of this specification, cereal-based products made from rye, barley _s oats, rice and maize are therefore explicitly included in the term "glutinous flours".

In the production of wheat starch from wheat flour, the Martin process most widely used is the Martin process wheat flour with ca "of 0 _s A ^L _{e ee} 0.6 times amount of water will, prepared a rigid coherent dough before further treatment are left to the ! Dough of a dough rest of 0,5 ·· β 1 * 0 hours * The dough, in particular the glue, should hydrate completely during the dough rest »After the dough rest, the dough is portioned and added portionwise into the ejector In the washers starch becomes starch The IClayer matrix is rinsed out by mechanical movement and addition of water. The leaching can be carried out batchwise in so-called sieve tractors or continuously in rinsing drums. In the sieve extractors, the dough is rolled through a reciprocating corrugating roller and the stripped starch is rinsed away by sprayed-on water. The thin starch mixture flows through the sieve bottom

from _e In the 'washout rotors, the continuous variant of the Martin process, the QJeigbaIlen is moved with lifting blades. • The baffles are also arranged in the drum to maintain the required dwell time. Most two or three rinsing drums are connected in series · The starch milk becomes the conveying direction the dough bales in the lashing drum are usually guided in a crosswise direction and counter-current ·

There are some proposals known to further improve the continuous Martin process.

Ata best known is the so-called batter process. In this process, by adding more water,... Normatively, the 0.7... Simple amount relative to the flour is produced, a smooth, elastic batter which is used in a scab the addition of water is divided into small portions. The gluten berry is separated from the starch on shaker sieves.

In the described method, the in the starch extraction and. Post-treatment resulting processing and washing water repelled a large part, so that here yield losses of up to 10 % ·

It is obvious that, despite continuous process management and further improvements, the applicability of the Martin or * Batter process is necessarily limited by the quality of the adhesive. "According to the Martin process or the other equivalent processes, satisfactory yields are obtained only in the processing of high-adhesive flours Wheat flour as well as rye, barley, oat and maize flour can not be processed with the conventional methods outlined. * Most notable is the non-efficiency of conventional methods in the treatment of rye flour for the purpose of obtaining starch. »Regardless of whether one tries rye starch from rye flour or rye meal, the separation of rye starch from other rye

nical difficulties "For this purpose, the water-soluble and swellable as well as water-insoluble polysaccharides are predominantly pentosans and β-glucans and the high proportion of colloidally soluble proteins is obviously responsible for the binding and distribution of these substances and their adhesion to the starch components incorporated by them 'or smaller differences from the other grain crops. the effect of the non-starch ingredients is such that you get when pasting from rye flour with water a _smooth? ointment-like consistency with a relatively high viscosity *

With the well-known techniques of ütest / Hüssig separation, the starch particles incorporated into the high-viscosity flour suspensions are not separable,

Since rye protein also does not form an adhesive structure similar to wheat gluten in the presence of the polysaccharides mentioned, it is not possible to work up according to the classic Martin process. Therefore, other ways must be used to obtain rye starch. "

Known is a process for the preparation of rye starch according to the DRP 528 109 ", After this process, 25 parts rye flour 50% grinding with 50 parts of water in a high-speed agitator with the addition of 0 _s 5 % lactic acid mixed and converted into an ointment-like foamy consistency "The frothy mass is then centrifuged, with approximately 50% of the rye starch contained in the flour being separated and consequently an excessively high proportion of starch remaining in the frothy extract. The process described is characterized by low starch yield and high consumption of chemicals."

In order to suppress the formation of foam, 0.5% acetic acid ethyl ester is additionally used in evaluation of DRP 528 109 according to DjSP 639 6O9. In addition, the addition of lactic acid is increased from 0j5 to 1 % «. This should be the annoying foaming

If it is known that solvents are irreversibly included by starch, the products produced according to DEP 639 609 are not usable in the middle of the diet or are not usable *.

Another method of producing rye starch is set forth in DBP 620,883. In the described method, up to 60 % ground rye flour is suspended in 10 times the amount of a 0.4% strength waterglass solution and the rye starch is extracted by repeated solid / liquid separation and renewed slurry in waterglass solution. This process is unilaterally oriented to the production of rye starch, while the other valuable ingredients of the rye mustard are present in highly diluted and chemically contaminated form. An economically viable recovery of the other rye ingredients is therefore hardly possible.

Also known is a method according to the DRP 620 884. In this method, the rye starch, which is obtained in a conventional alkali process, finally refined in a gravity / sinking process. Trichlorethylene, chloroform or similar chemicals are used as the heavy liquid. * In addition to a high solvent consumption, which calls into question the economic efficiency of the overall process, no food-safe products can be produced by this process.

In the Hungarian patent 119 501 it is proposed to extract rye starch by the action of pepsin from the aqueous suspended rye flour *

For this purpose, a rope of rye flour is stirred into three parts of water, the pH value by adding hydrochloric acid to 3.3, .. 3,> 8 set and 0 _{s added} 3 % pepsin powder. The mixture is treated at a temperature of 35 ^° C. for about 12 hours. Thereafter, it is further diluted with water, the starch is separated off by centrifuging and dried by centrifugation

given reaction conditions can be estimated _s that mainly by the low pH value and the Reaktions¬ temperature partial hydrolysis of the proteins takes place. The gain of strength v / ird. This facilitates the lifting of the partial hydrolysis of the proteins, the starch is degraded, so that an aqueous boil shows a "changed gelation behavior" A disadvantage is the known acidity by Sin effect of strong mineral acids on the quality of the intermediate and final products of _e

In DEP 739 530 the use of a strong one is also used. Mineral acid protected as an aid in the preparation of rye starch * The procedure is structured so that an aqueous suspension below the Verkleisterungstemperatui ^1} preferably at 3O _"e <" 35 ⁰ C over a period of 4 _e "C5H, with stirring until acid treated until a virtually unchanged pH value between 5 »5 and 6j5, followed by the separation of the starch in a known manner» The method is primarily aimed at reducing the viscosity of the Eoggenmehl extract. The core idea of the method is based on the _assumption} that after adjusting the pH of 5ϊ5 ··· 6> 5 degradation of the soluble grain constituents in conjunction with the acid precipitation of the soluble proteins is so far advanced that after a substantially quantitative removal of the rye starch is possible due to greater differences in the behavior of various flours or meats, due to age, Srnte-3ahr _s agrotechnical conditions, müllereitechnische pretreatment and other circumstances, this assumption is practically not reproducible with the necessary security for a production process The process was temporarily as Produktionsverfahren however, strong foaming led to high yield losses, which led to the cessation of production.

After the DRP 7- ^ 2 638 a zw-eiphasiges method for the production of Eoggenstärke is proposed · In the first phase is crushed rye! S _s, for example, Eoggenmehlj

first with about three or more times the amount of water into a viscous suspension, in order to separate the pesticides and the soluble substances from each other by centrifuging or pressing. In the second phase, the further processing and refining of the rye starch takes place in a conventional alkali process. "The proposed process was used at times as a production process. A disadvantage is the high water consumption and the fact that the extracted in very high dilution extractives can hardly be processed economically "Bine wide application was therefore" this process denied "

The classical form of the conventional alkali process is practiced in the production of rice starch. While the simple transfer of the conventional alkali process to the processing of egg yolk flour failed due to the high initial viscosity of the alkalized aqueous rye flour slurry, this was too great for the production of barley starch from barley flour high water consumption also not possible.

Thus, according to DRP 7A-0 844, suspended barley flour is first subjected to an acid treatment to inactivate the flour-type enzymes, after which the mucilage water is separated off by suitable solid / liquid operations. The thrown-off solid is then converted into the alkaline suspension suitable for rice starch of barley starch »This process is also a non-continuous process, which is realized in two phases. · Such processes generally have the disadvantage that the opposite direction of material flows is restricted. This is reflected in a higher water consumption in the process according to DRP 740 844. "The process according to DRP 740 844 is bound to a low content of pentosans. Since this can vary greatly depending on the variety of barley, the method is only applicable to lots with a low content of pentosans »

Object of the invention

The object of the invention is to enable the processing of low-tack dry milling products in a simple and versatile process, where the organic light-starch components are completely economical, including the cereal proteins and the starch obtained as the main product "

Presentation of the essence of the invention

The invention has for its object to develop a process for the production of cereal starch, which ensures a high overall yield by largely preserving the native properties of the ingredients by gentle treatment of the main and Uebenbestandteile of the raw material, by meaningful sequence and design of the process steps a counteracting the flow of materials and a radical reduction in water consumption, insensitive to fluctuations in the composition of raw materials, and largely eliminating foam production leading to large yield losses «

According to the invention, the object is achieved by adding or agitating the dry ground product of low-adhesive grain fruits with the two * sevenfold amount of liquid. 1.0 g is added to the thin dough or aqueous suspension, based on the air-dry milled cereal product , 0 g, preferably 2.0 ... 5.0 g per kg of a complex of the enzyme consisting of the components of a β -glucanase, a protease and a = t- amylase, to, then or before, the thin dough or the aqueous suspension to a temperature of 35 "" ο55 ° C _S preferably 45 ⁰ C., and the mixture over a period of 0.5 ·· "7 h, primarily o, 5 ··· 2 h stirred at this temperature"

The thermo / enzymatically treated Roggentnehl is then subjected to a Pest / Plüssigtrennung and the aqueous extract solution separated *

The extracted rye flour sediment is diluted by recirculated, low viscosity process water and sieved to separate the coarse fibers. The water-swellable pentosans are separated from the largely coarse-fiber-free rye flour suspension in the centrifugal field or in flood channels or hydrocyclones. The crude starch suspension is then adjusted to 0.05 % caustic soda for enzyme inactivation and dissolution of still insoluble proteins Recirculation of Alkaline Liquid into Polysaccharide Schlaram and Alkaline Starch Mixture Separated «

Finally, the remaining soluble Soggeninhaltsstoffe be washed out by a solid / liquid separation using water.

In another variant, the extracted by sieving of shell and pulp extracted rye flour suspension is further processed by an intensive wet mechanical treatment. The wet mechanical treatment can be carried out in a high-speed dispersing stirrer, a homogenizing machine or with a mechanical or kinematic high-frequency dispersing machine. Preferably, the treatment is carried out with a high-frequency dispersing machine. The wet mechanically processed _s extracted rye flour suspension is refined by sieving and single solid / liquid separation and can then be worked up in liquid form to give starch hydrolysates.

The separated during the primary separation aqueous extract. is subjected to enzyme inactivation and further concentrated. The consentrate may be dried by various means or preserved by the addition of preservatives.

There is also the possibility of drying the concentrate to a carrier. However, one can also use the starting raw material itself as a carrier. Preferably, the dry ground product itself or the coke flour obtained as a co-product is used as carrier for the drying

of the extract concentrate used »

In the process according to the invention, cereal milling products of dry milling with a degree of milling of up to 90 % are used. Other degrees of milling are possible. The degree of comminution of the cereal meal is not dictated by the process according to the invention. However, since it is also a concern of the process to rid the starch grain of Zwicke! Protein and also to a large extent of the coat protein, it is expedient to support the enzymatic by an intensive wet mechanical treatment. The material streams are consistently carried out in the process according to the invention in opposite directions. "The two countercurrent streams are once the pesticide or the raw starch or the refined starch and on the other hand arising from the leaching of soluble rye ingredients aqueous extract solution. The guidance of the streams according to the invention makes possible a stepwise separation of the proteins, pentosans, soluble carbohydrates, etc., as well as a stepwise purification and refining of the starch and a concentration of the high-intensity components which is reminiscent of the fines.

The high-density components are subjected to partial hydrolysis in the process according to the invention. Due to the enzymatic partial hydrolysis, the native character of the non-starch constituents is only insignificantly changed. "However, the digestibility and usability of the starch constituents are significantly increased. The spray-dried extract concentrate is a free-flowing powder with a characteristic, pleasant odor and a mild, slightly sweet taste. It is excellently suited for the most diverse areas of human nutrition. The spray-dried powder has a high proportion of water-soluble or water-swellable proteins. The spray-dried or otherwise dried extract concentrate eig-. is therefore very well as supplementary and main feed in the young animal nutrition.

Particularly advantageous is the fact that only slight foaming in the inventive method

occurs. As a result, the use of separators and decanters, which stir in the suspension of air, easily possible. By reducing the viscosity of the extract solutions, the aqueous extract can be completely or partially recirculated, so that high final concentrations are achieved. By the method according to the invention, the detachment of pentosans and proteins is intensified, existing oligosaccharides are degraded. The rye starch has a high starch hydrolysis Weißgrad.Enzymatische intact starch granules by the existing - ^ - Aniylase has not been determined.

The invention will be explained in more detail by embodiments of the invention. The exemplary embodiments demonstrate the solution according to the invention using the example of the production of rye starch, because here the most difficult process conditions are present and further advantages of the solution according to the invention become apparent.

In the accompanying drawing, Fig. 1 shows a complete plant for the production of rye starch with a particularly low crude protein content.

It is formed from a heatable stirrer reactor, two horizontal screw centrifuges Z 1 and Z 2, a screening machine S, a classifying centrifuge KZ, two centrifugal separators Z 3 and Z 4, hydrocyclone stages and the respective intermediate containers.

Example 1 s This example shows the influence of various

commercial enzymes, or a complex enzyme on the foam control of suspended rye flour. ,

To determine the active enzyme component at the attained with complex enzyme in preliminary foam suppression and regulation in a suspended rye flour in each case 50 g of rye flour were suspended 200 ml of water in, laughing stirring for Oj5 bzwο 2 hours at 20 ⁰ C Behändlungstemperatur were in a graduated test tube 5 ml of the treated suspension was added to 10 ml of distilled water initially introduced, and the mixture was shaken vigorously under defined conditions for 30 seconds. After a settling time of one minute, the foam volume was measured.

Enzytnmenge used in g per 200

Stirring time Enzyme preparation ^{ml of water}

0 0.1 0.2 0.5

brewery enzyme 2.4 2.4 2.4 1.4 1.2 0.7 thermitase 2.4 2.4 2.6 2.6 3.0 3.5 0.5 h Fungamyl 2.4 2.3 2.6 2.6 2.8 3.0 1600 s BAKL 120 2.4 2.4 2.4 2.6 2.8 3.0 Biolase 2.4 2.4 2.4 2.4 2.4 2.6 brewery enzyme 3.0 2.8 2.4 1.2 1.0 0.6 thermitase ' 3.0 3.0 3.0 3.0 3.5 3.7 2.0 hours Fungainyl 16OO S 3.0 3.0 3.1 3.2 3.4 3.4 BAIL 120 3.0 2.9 3.0 3.2 3.2 3.4 Biolase 3.0 2.9 3.0 2.9 3.0 3.2

Of the commercial enzymes, the brewing enzyme is a complex enzyme consisting of an α- glucanase, a protease, and an α-Lα amylase . The thermitase is a protease, Punga my 1600S, BAlTL 120, and biolase are u6-amylases

 The table clearly shows that all enzymes, with the exception of the complex enzyme, increase the foaming tendency. "

The brewery enzyme attenuates the foaming tendency concisely under the given process conditions.

Example 2 This example demonstrates the effectiveness of separating the non-starch ingredients from a rye flour suspension in the presence of complex enzyme.

Rye flour is suspended in water in the ratio 1: 4.

The Bnzymzugabe is 0 or 1 g brewing enzyme per 200 ml of water.

The reaction temperature is 20 C.

Enzyme React. Viscosity Yellowest Substances Protein Removal

Amount of time in the extract on rye

flour-total protein

gh cp%%

0.5 91 6.4 77.8 1.0 84.4 6.5 78.4 1 2.0 79.3 6.9 79.2 5.0 62.2 7.1 80.8 0.5 102 3.3 27.9 1.0 98.8 3.4 27.9 O 2.0 91.1 3.7 27.9 5.0 77.8 4.0 28.4

Example 3 '

This example demonstrates according to the working procedure of Example 2, the improved Ab solution of protein and other non-starch ingredients at elevated 'temperature of 47 ⁰ C. (BrauerGienzym-Binsatz 1 g per 200 ml water)

!Reaction time

0.5 1.0

2.0 5.0

viscosity P dissolved substances protein separation 82.2 _S 8 in extract bez. on rye 81.8 c; .3 C Flour 83.3 69 , 9 .9, 83 * 6 52 10 36 10th 22 12 »5 »5 »3 "1

Example 4i In this example comes to. Expression that even small amounts of complex enzyme promotes the solid / liquid separation of rye flour suspensions by hydrolysis of soluble or swollen in aqueous suspension present rye ingredients clearly «

For this purpose, 50 g of rye flour were suspended in 200 g of water and stirred for 60 min. At 45 ⁰ C with the final addition of the evaporated water after addition of complex enzyme. After centrifuging the mixture in the closed beaker, the amount of liquid drained from the sediment in 30 seconds was determined. The table below shows the pourable amount of fugate as a percentage of the water used:

0 70.0

0.025 - 73i5 0.050 ^ 75.0

0.100. 77.0

0 _s 250 78.0

0.500 81.0

1,000 82.0

The results set forth in Examples 1 to 4 clearly emphasize that the use of a complex cytokine according to the invention makes the processing of rye flour into dough starch using currently common aggregates of solid / liquid separation even more superfluous. " Moreover, such a high level of non-starch constituents is already removed from the rye flour during the 'extraction, and the viscosity of the aqueous extract is reduced in such a way that the further processing and refining of the raw starch proceeds smoothly and in high yields.

Example $ i Production of Eoggenstärke according to FIG. 1.

Type 1150 rye flour with 10.2% protein and 6.8 % pentosans is suspended in a stirred reactor reactor Mi containing enzyme-containing extract fugate Fp aer horizontal screw centrifuge Z 2 in the ratio 1 ϊ 4. The rye flour suspension is heated to a temperature of 35 - 50 ⁰ C and subjected here within 0.5 - 5 hours of a thermal-enzymatic treatment. Subsequently, the reaction mass is separated in the horizontal screw centrifuge Z 1 in extracted rye flour sediment and extract. The major part of the extracted non-starch constituents is discharged with A 2 and stands for applications outside the range described

Procedure available. This can be inactivated by increasing the temperature to 90 ⁰ C, the Knzyine. »The inactivation can be useful but also connected to a further concentration of the dissolved rye ingredients. For purely short-term storage, the addition of a preservative is possible. · The sediment is taken up in the stirred tank with return water U _n and part of the fugate of centrifuge Z 1 and. in the horizontal screw centrifuge Z 2 again subjected to a Eest / liquid QJrennung. The accumulated sediment passes with recirculated process liquid Qg- to separate the Kornschalenfragmente in the screening machine S'The Siebdurchlauf is after addition of takeaway water CLQ using Klassierzentrifuge KZ in a Hohstärkesediment and especially Pentosan- and protein flakes and soluble substances and a .A small amount Peinstkornstärke containing Fugat Qg- separated. This pugate, together with the screen residue, separates the sedimenting substance into the separator Z 3 and is subsequently recycled. The Rohstärkefugat is adjusted in the stirred tank B with sodium hydroxide to O _S O5 - 0.1 % sodium hydroxide to achieve a Tei! Inactivation of the enzymes and dissolve residual proteins and the non-water-soluble pentosans. The alkaline raw starch suspension then passes through a hydrocyclone for the separation of still existing sludge, the hydrocyclone overflow is hereby returned to the container B via the separator Z 4 used for discharging this sludge substance »

The sludge-free operation of the iDrennzyklons arrives at the removal of the soluble substance in the downstream hydrocyclone -Wa seest e, which receives fresh water supplied in countercurrent. The overflow of the washing cyclone stage is used with a small proportion of dissolved rye ingredients as take-back water in the tank A and for receiving the sediment from centrifuge Z 1, beyond this frame addition amounts are discharged as waste water Der with IvL. reported

and the amount of scrubbing water fed to the centrifuge Z 2 is brought to pH 6-7 with hydrochloric acid and the amount of complexing enzyme required to maintain a constant enzyme concentration in the stirred reactor Mi is added.

The starch isocyanate present at the outlet of the washing stage is fed to the conventional starch drying via a cyclic cyclization. The starch suspension can be pre-expanded on a rotary filter.

The dried starch has a crude protein content of G, 25 % with a whiteness of 94.0 %. The total starch yield is 94.4 %. T With deduction of the finest grain starch 83 »4 % of the starch present in the rye flour is obtained»

Claims (2)

Process for the production of cereal starch from dry grinding mill products in the sewing process, characterized by the fact that the air dried cereal seed product is mixed with water in the water. The proportion of 1% 2e »e1% 7 is increased or decreased by mixing the slurry or" suspension "of a complex, consisting of a gamma-glucanase, a protease and a cC-amylase, at a temperature of 2Oe *. «5O 0Cs preferably 35« ·· »^? 0Cj for a period of Ο · 5 ··· 7 h thermo-enzymatically treated, after completion of the thermal-enzymatic treatment by sedimentation in the gravitational or centrifugal field, the extract containing the major part of the brighteners, separates the sediment by recirculated process water from the extracted cereal sludge product suspension by sieving separates the pein fibers, then the fine fiber-free, extracted cereal bran product suspension by classification in the gravitational or centrifugal field separates the flocculated pentosan and protein components and the soluble substances, the sedimented raw starch for Bnzyiainalivivierung and dissolution of Eestproteinen'einer alkaline treatment subdivides the alkali-swellable pentosans from the alkalized RohstärkemiIch by another screening or Klassierbehandlung the recovered raw starch in the gravitational or centrifugal field with fresh water in countercurrent to the dissolved Hoggeninhal liberated the aqueous extract of the milled cereal product as well as the refined starch for various purposes 1 * 8 process according to item 1, characterized in that the process is carried out continuously at temperatures of 20 to 50 ^° C., preferably 35 ° to 47 ^° C. 2. Apparatus for carrying out the method according to item 1 *, characterized in that the complete system for Production of cereal starch from dry cereal manure products from a heatable stirrer reactor, two horizontal screw centrifuges, a sieving machine, a centrifuge centrifuge5, two centrifugal separators, hydrocyclone stages and the respective intermediate containers 'exists', 1.7. Method according to item 1, characterized in that 0.02 % of the 1.5 % complex enzyme is used in the addition or suspension of the air-dry corn malt product with undiluted or diluted extract. 1.6 »Process according to item 1, characterized in that 0.1». »2% complex enzyme, based on the air-dry ground product, is used in the addition or suspension of the air-dry ground product with water» 1 · 5 · Method according to item 1, characterized in that the air-dry cereal meal is steeped or suspended with an extract diluted by recirculated process water. 1.4 "method of item 1, jgekennzeichnet_dadurch _Λ into a paste that the air-dry cereal milling with aqueous extract or suspended. 1 * 2, drawing, labeled in method of item 1 t characterized in that the reaction temperature of 20 _o .50 ⁰ C, preferably 35 ··· 47 ⁰ C is maintained throughout the procedure. Verfahren · 3 · Method according to item 1, characterized in that sulfur dioxide, peracetic acid or other taikrobizide agents are added at different points of the technology. 1.1. Method according to item 1, characterized geke nzzeichnet ^ that the material flows are performed in opposite directions and the addition of fresh water took place with the refining of the raw starch milk 2 * 1 "apparatus for performing the method according to item 2 _S characterized in that the flow-through _s of the screening machine via a flood system classified and the leaching of soluble rye ingredients over Purifikationsseparatoren performed wirdo A 1> hit <