DE10338430A1 - Infrared process to monitor the quality of the mixed dry ingredients in the preparation of noodles, couscous, extruded or agglomerated starch-based food products - Google Patents

Abstract

In a continual process to prepare food from water, flour and/or semolina, the dry ingredients are transported from a hopper to a dry mixing zone to a wet mixing zone. During the transportation process ingredient samples are measured at intervals by N-infra red reflection spectroscopy to determine one or more parameters. The parameters are e.g. grain, water content, protein content, fat and ash content. The overall process takes place in four stages, the spectroscopy being the third. In the first stage the ingredients are held at readiness. The ingredients consist of two or more starch-based substances e.g. flour or semolina. The ingredients are then discharged in the required ratio to a vessel in which they are mixed to a homogenous condition, followed by transfer and NIR measurement to the a vessel in which water is added and mixed 20-60 % wt.

Description

The The invention relates to a method and a plant for continuous Production of a water and flour and / or semolina Mass for further processing into food products such as pasta, couscous, extruded, expanded or agglomerated products, bakery products or the like according to the preamble of claim 1 or claim 14.

at the production of this type of food products, below also referred to as "pasta" takes place a mixture of starchy raw materials at least with water, the mixture (the "dough") then subjected to a thermo-mechanical processing becomes. Depending on the type of raw materials used and their further processing Then the food products mentioned above are obtained.

The Achieving consistent product quality is sometimes complicated by that the properties of the supplied Commodities are not always constant. One therefore strives for one as possible good knowledge of the properties of the raw materials used. For this will be IR spectroscopic method used, in particular the NIR reflectance spectroscopy is used.

The EP 0 179 108 describes an IR measuring device in a tubular measuring section, is transported in the ground material. The millbase is lightly pressed and smoothed for the measurement, so that a slight compression takes place. The grinding stock is stopped before the measurement, so that the IR measurement is performed on a static sample. This allows control (setpoint / actual value adjustment) for the production of flour mixtures.

The EP 0 539 537 describes a method for continuous inline NIR measurement. Again, there is a more or less pressed and smoothed product stream. However, here the measurement takes place on the moving sample, and the measured values are constantly averaged again.

Of the Invention is the object of the above-mentioned food products or pasta as possible consistent product quality despite unavoidable fluctuations in the quality of the raw material.

These Task is by the method according to claim 1 and the system according to Claim 14 solved.

• a) Bereitstellen verschiedener Sorten stärkehaltiger Rohstoffe, die sich in mindestens einem der Parameter Körnigkeit, Wassergehalt, Proteingehalt, Fettgehalt und Aschengehalt unterscheiden und unter denen sich mindestens zwei verschiedene Mehlsorten und/oder mindestens zwei verschiedene Griesssorten befinden;
• b) Zusammenführen der verschiedenen Sorten stärkehaltiger Rohstoffe in einem vorgegebenen Mischungsverhältnis in einem Trocken-Mischbereich zu einem homogenen mehlartigen oder griessartigen Rohstoffgemisch;
• c) Transportieren des homogenen Rohstoffgemisches über eine kontinuierlich austragende Dosiereinheit von dem Trocken-Mischbereich zu einem Nass-Mischbereich;
• d) Zudosieren von Wasser zu dem Rohstoffgemisch in dem Nass-Mischbereich und Vermischen des Wassers mit dem Rohstoffgemisch zu einer feuchten Masse mit einem Wassergehalt von 20-60 Gew.%;

wobei in Schritt c) an dem Rohstoffgemisch während seines Transports von dem Trocken-Mischbereich zu dem Nass-Mischbereich in zeitlichen Abständen Messungen mittels NIR-Reflexionsspektroskopie durchgeführt werden, um einen Messwert mindestens eines der Parameter Körnigkeit, Wassergehalt, Proteingehalt, Fettgehalt und Aschengehalt des Rohstoffgemisches zu bestimmen.In the process according to the invention, the following steps are carried out during further processing into food products:

• (a) the provision of various varieties of starchy raw materials differing in at least one of the following parameters: granularity, water content, protein content, fat content and ash content, including at least two different flours and / or at least two different types of semolina;
• b) merging the different types of starchy raw materials in a predetermined mixing ratio in a dry mixing range to a homogeneous flour-like or griessartigen raw material mixture;
• c) transporting the homogeneous raw material mixture via a continuously discharging metering unit from the dry mixing area to a wet mixing area;
• d) adding water to the raw material mixture in the wet mixing zone and mixing the water with the raw material mixture into a moist mass having a water content of 20-60% by weight;

wherein in step c) measurements on the raw material mixture during its transport from the dry mixing area to the wet mixing area are carried out by means of NIR reflection spectroscopy at least one of the parameters granularity, water content, protein content, fat content and ash content of the raw material mixture to determine.

There for the Pasta mentioned above in addition to the starchy raw materials (flour and / or semolina) is always added to water, so that a water as well as flour and / or semolina-containing mass ("dough") for the Further processing to food products ("pasta") is possible, with knowledge of the raw material parameters and their fluctuations when adding water to it yet moistened mixture of raw materials an at least partial compensation These fluctuations take place in order to achieve as constant a product quality as possible.

The measurements in step c) can be carried out by means of NIR reflection spectroscopy on a so-called stationary sample volume of the raw material mixture, wherein the stationary sample volume of the raw material mixture is an accumulated at least during the duration of a measurement area of the transported raw material mixture. Alternatively, the measurements can be carried out by means of NIR reflection spectroscopy on a respective moving sample volume of the transported raw material mixture. These measurements should always be Care must be taken that the meal-like or semolina-like mixture of raw materials in the sample volume is compacted during measurements on an NIR-permeable window.

Conveniently, the measured values of several consecutive measurements are added averaged, the averages of measured values the at least one parameter having a reference value for the respective one Parameters are compared and the deviations of the mean values be determined by the reference value. If the deviation of a Measured value or the mean value of several measured values of a parameter of the reference value of a respective parameter exceeds a respective minimum value, At least one of the raw material types is replenished in such a way that compensates the deviation of the measured value from the reference value and again smaller than the respective minimum value of the deviation. Thus, e.g. Two types of flour and two semolina varieties serve as raw materials, the differ in their ash content or in their graininess. If then measuring e.g. a decrease (increase) of the ash content and / or graininess of the raw material mixture, this can be done by increasing (lowering) the proportion of a raw material component in the raw material mixture be compensated, the ash content and / or graininess is greater than the other Raw material component.

A possibly necessary replenishment of the at least one type of raw material can be uprated from the Place the measurements, especially at step b), done.

alternative may be a possibly necessary replenishment of at least one type of raw material förderabseitig from the location of the measurements, in particular in step d).

at a particularly advantageous embodiment of the inventive method in step c) the temperature and the humidity of the starchy Raw materials determined, and based on the specific moisture and temperature of the not yet moistened raw material mixture then the required amount and temperature of dosed in step d) Water adjusted so that a constantly constant dough moisture in the Processing process results.

humidity and temperature fluctuations are namely those for the further processing of Dough essential parameter. If by the inventive compensation this raw material parameters with relatively little effort before the Further processing (e.g., in conditioners, pasta presses, dryers, etc) a uniform dough is produced, the further processing of this Dough standardized according to a given parameter scheme, without it being more permanent Readjustments during further processing is required.

• – einen Trocken-Mischbereich zum Zusammenführen und Mischen verschiedener Sorten stärkehaltiger Rohstoffe in einem vorgegebenen Mischungsverhältnis zu einem Rohstoffgemisch;
• – einen Nass-Mischbereich zum Zudosieren von Wasser zu dem Rohstoffgemisch und Vermischen des Wassers mit dem Rohstoffgemisch zu einer feuchten Masse;
• – einen Transportbereich zum Transportieren des homogenen Rohstoffgemisches von dem Trocken-Mischbereich zu dem Nass-Mischbereich;

wobei dem Transportbereich ein NIR-Reflexionsspektrometer zugeordnet ist, um an dem noch nicht angefeuchteten Rohstoffgemisch während seines Transports von dem Trocken-Mischbereich zu dem Nass-Mischbereich in zeitlichen Abständen Messungen mittels NIR-Reflexionsspektroskopie durchzuführen.The inventive system has:

• A dry mixing section for combining and mixing different types of starchy raw materials in a given mixing ratio into a raw material mixture;
• A wet mixing zone for adding water to the raw material mixture and mixing the water with the raw material mixture to form a moist mass;
• A transport area for transporting the homogeneous raw material mixture from the dry mixing area to the wet mixing area;

wherein the NIR reflection spectrometer is associated with the transport region in order to carry out measurements by means of NIR reflection spectroscopy on the unimpregnated raw material mixture during its transport from the dry mixing region to the wet mixing region at intervals.

The invention Plant has expediently a dosing system with a control and regulation unit, to which the data detectable by the NIR reflection spectrometer are supplied can.

Preferably the dosing system is a water dosing system in which the water flow and the Water temperature are adjustable.

Further advantages, features and applications of the invention will become apparent from the following description of the single FIGURE ( 1 ), in which an embodiment of the inventive system is shown schematically.

In the figure, one recognizes a first container B1 and a second container B2, in which a first or a second starch-containing raw material R1 or R2 are provided, which are typically flours or semolina (step a). About a first resource line 11 and a second resource line 12 For example, the first raw material R1 and the second raw material R2 become a dry mixing region 1 fed, which is formed by a dry mixer. In this dry mixing area 1 the raw materials R1 and R2, which have not yet been moistened, are mixed to form a dry raw material mixture R (step b), which is then transported via a transport line 2 to a wet mixing area 3 is transported (step c), which is formed by a wet mixer. In this wet mixing area 3 becomes the raw material mixture R via a water pipe 13 Water W added from a third container B3. The in the wet mixing area 3 by mixing the water W with the raw material mixture R obtained wet mass RW (step d) then passes via a transport line 14 for further processing 8th , This further processing may involve various processes, such as the production of noodles, couscous, extruded, expanded or agglomerated food products, bakery products or the like.

Near the transport line 2 there is an NIR reflection spectrometer 4 , which has an NIR-permeable window (not shown) in the transport line 2 Irradiates NIR radiation into the raw material mixture R and detects the reflected NIR radiation.

The NIR measurement is carried out on a stationary or on a moving sample of the raw material mixture R behind the window in the transport line 2 ,

The NIR reflection spectrometer 4 is via a data line 21 with a control and regulation unit 6 connected.

In the raw materials lines 11 and 12 is in each case a bulk material metering device 51 respectively. 52 arranged while in the water pipe 13 a liquid metering device 53 is arranged. In addition, located on the third container B3 for the water W a temperature control 7 with which the water temperature can be adjusted.

The control and regulation unit 6 is via a data line 22 and a data line 23 with the liquid metering devices 51 respectively. 52 connected. It is also via a data line 24 with the tempering device 7 and via a data line 25 with the liquid metering device 53 connected.

In step c), the temperature and the humidity of the starch-containing raw materials are determined by means of the NIR reflection spectrometer 4 determined, and based on the determined humidity and temperature of the not yet humidified raw material mixture R in the transport line 2 Then, the required amount and temperature of the metered in step d) water W are set. Thus, a compensation of fluctuations of the raw material parameters with relatively little effort even before the further processing in the area 8th which may have a pasta press, an oven, a dryer, etc.

The in steps a), b), c) and d) with the aid of the NIR reflection spectrometer 4 , the control and regulation unit 6 , of the dosing system 51 . 52 . 53 and the tempering device 7 standardized dough enables a standardization of downstream processing, which thus becomes virtually independent of fluctuations in the raw material parameters.

The embodiment shown schematically in the figure could also be modified in that a first NIR reflection spectrometer and a second NIR reflection spectrometer of the first and the second raw material line 11 respectively. 12 is assigned, so that instead of the parameter fluctuations in the raw material mixture R, the respective parameter fluctuations in the raw materials R1 and R2 are detected and as a basis for the control of the dosing 51 . 52 . 53 be used.

1

Dry-mixing area

2

transport line

3

Wet-mixing area

4

NIR reflectance spectrometer

51 52, 53

dosing

6

control and control unit

7

tempering

8th

Area further processing

11

feedstock line

12

feedstock line

13

water pipe

14

transport line

21

data line

22

data line

23

data line

24

data line

25

data line

B1

container

B2

container

B3

container

R1

first raw material

R2

second raw material

W

water

R

Rohstoffgemsich

RW

wet Mass, dough

Claims (16)

A process for the continuous production of a water and flour and / or semolina mass for further processing into food products such as pasta, couscous, extruded, expanded or agglomerated products, bakery products or the like, comprising the following steps: a) providing various types of starchy raw materials, which differ in at least one of the parameters granularity, water content, protein content, fat content and ash content and under de there are at least two different types of flour and / or at least two different types of semolina; b) merging the different types of starchy raw materials in a predetermined mixing ratio in a dry mixing range to a homogeneous flour-like or griessartigen raw material mixture; c) transporting the homogeneous raw material mixture from the dry mixing area to a wet mixing area; d) adding water to the raw material mixture in the wet mixing zone and mixing the water with the raw material mixture into a moist mass having a water content of 20-60% by weight; characterized in that in step c) measurements are carried out by means of NIR reflection spectroscopy on the raw material mixture during its transport from the dry mixing area to the wet mixing area at intervals to obtain a measured value of at least one of granularity, water content, protein content, fat content and Ash content of the raw material mixture to determine. Method according to claim 1, characterized in that that measurements by NIR reflection spectroscopy on a resting sample volume of the raw material mixture are performed. Method according to claim 2, characterized in that that the resting sample volume of the raw material mixture at least while the duration of a measurement accumulated area of the transported Raw material mixture is. Method according to claim 1, characterized in that that measurements by NIR reflection spectroscopy on a respective moving sample volume of the transported raw material mixture carried out become. Method according to one of claims 1 to 4, characterized that the meal-like or semolina-like mixture of raw materials in the sample volume during the Measurements on a NIR-permeable Window is compacted. Method according to one of claims 1 to 5, characterized that the readings of several consecutive measurements become one Mean will be averaged. Method according to Claim 6, characterized that the mean values of measured values of the at least one parameter with the reference value for the respective parameters are compared and the deviations the average values are determined from the reference value. Method according to claim 6 or 7, characterized that if the deviation of a reading or the mean of several Measured values of a parameter from the reference value of a respective one Parameter exceeds a respective minimum value, at least one the raw materials are replenished in such a way that the deviation the measured value of the reference value compensated and smaller again than the respective minimum value of the deviation becomes. Method according to claim 8, characterized in that that the replenishment of the at least one type of raw material upstream from the location of the measurements. Method according to claim 9, characterized in that that the replenishment of the at least one type of raw material in step b) takes place. Method according to claim 8, characterized in that that the replenishment of the at least one type of raw material downstream from the location of the measurements. Method according to claim 11, characterized in that that the replenishment of the at least one type of raw material in step d). Method according to one of the preceding claims, characterized characterized in that in step c) the temperature and the humidity the starchy Raw materials are determined and based on the specific moisture and temperature of the not yet moistened raw material mixture the Amount and the temperature of the dosed in step d) water adjusted become. Plant for the continuous production of a water and flour and / or semolina mass for further processing into food products such as noodles, couscous, extruded, expanded or agglomerated products, bakery products or the like, with - a dry mixing area ( 1 ) for combining and mixing different types of starchy raw materials (R1, R2) in a predetermined mixing ratio to a raw material mixture (R); A wet mixing area ( 3 ) for adding water (W) to the raw material mixture and mixing the water with the raw material mixture (R) to form a moist mass; - a transport area ( 2 ) for transporting the homogeneous raw material mixture from the dry mixing area ( 1 ) to the wet mixing area ( 3 ); characterized in that the transport area ( 2 ) an NIR reflection spectrometer ( 4 ) is assigned to the not yet humidified raw material mixture (R) during its transport of the dry mixing area ( 1 ) to the wet mixing area ( 3 ) to perform measurements at intervals by means of NIR reflection spectroscopy. Plant according to claim 14, characterized in that it comprises a metering system ( 5 ) with a control and regulation unit ( 6 ), which by the NIR reflection spectrometer ( 4 ) can be supplied to detectable data. Plant according to claim 15, characterized in that the dosing system ( 5 ) is a water metering system in which the water flow and the water temperature are adjustable.