DE2812920A1 - PROCESS AND DEVICE FOR FRACTIONING WHOLE WHEAT CORES WITH SUCCESSIVE GRINDING - Google Patents

Description

³⁷ ° f812920

FAR-MAR-CO. INC.
Hutchinson, Kansas (V.St.A.)

Method and device for fractionating whole woizen grains with successive ones Grinding operations

The invention relates to the separation of

biologically active egg glue from the starch, in particular a process for wet fractionation of whole Wheat grains for the extraction of biologically active wheat gluten, starch and bran and germ material with minimal Impairment of the chemical, biological and functional properties of the components of the wheat grain.

There are two types of milling processes for grinding wheat, namely 1. dry milling processes and 2. Wet milling processes in aqueous media. The well-known dry grinding of wheat leads to fine wheat flour, Dunst (an inferior flour), various others lower quality flour products, bran and germs. Flour refers to those products that can be obtained from the endosperm containing the wheat starch and the gluten. It is currently not possible the wheat starch and the gluten contained in the endosperm by dry grinding with good efficiency to separate from each other.

0 9 8 1 1/0 6 1 i OHlGlNAL INSPECTED

For the technical production of biological

active wheat gluten and to separate the starch from it, one has up to now wet grinding, in particular the "dough dumpling" method or modifications of the same, applied, whereby from ¥ wheat flour or vapor (this forms a small part of the flour products), wheat starch is used in this process separated from the glutinous protein «, In a process of this kind, a dough made of flour and water becomes the Starch washed out while the glue formed a single coherent mass in another process in this way the dough is dispersed in water and the glue particles are retained on a sieve. Much of the currently produced, biologically active glue is made from wheat flour after modifications won the dough dumpling process. So far is for that Extraction of glue no known process in which whole grains of wheat are assumed. This is probably due to the fact that the biological active wheat gluten is a relatively new product resulting from starch extraction processes. In older starch production processes were based on whole grains of wheat, but none could Glues are obtained because the process conditions were too harsh so that the glue destroyed or devitalized became. In contrast, dough made from wheat flour could be processed relatively easily because the bran and the germinal material had already been essentially removed during the grinding process Ash-rich haze can be well processed, which is available as a by-product of the mills at attractive prices was. As a result, one has been in glue production since Decades from the flour and apparently existed

- 3,981 Ϊ / 0 6 I S

- 3 ^ ^- -

there is no reason for the development of a process based on whole grains of wheat. Improvements to the Milling technology on the one hand and a sharp reduction in the number of mills in operation on the other however, have made haze scarce and expensive. Because of this, there will be millions of kilograms biologically active glue introduced into the United States annually because the domestic Producers cannot meet the demand.

Whole wheat processes for separating organic wheat gluten and starch and for recovering the gluten are disclosed in US Pat. No. 3,891,613 and US Pat. No. 3,979,375. In these processes, whole grains of wheat are soaked in water and then ground with whipping or made into flakes. The particles or flakes obtained in this way are then treated with water for hydration until saturation, whereby a consistent dough is obtained, which is then in the presence of Water is kneaded so that the other wheat grain components are separated from the gluten by washing. Other wet milling fractionation of whole wheat grains are described in US Patent 3,788,561, US Patent 3,832,472, US Patent No. 3,851 O85, US Patent No. 3,857,987 _f US Patent No. 3,868,355 and the U.S. Patent 3,958,016.

In all of these patents it is stated that the dough is broken down into its constituent parts prior to fractionation must first be fully hydrated. It has always been assumed that this measure for effective separation of high quality wheat grain components and is essential for their extraction with high yields. One has

9Ö981 1 / 06iä

found that the higher the hydration, the yields of the endosperm constituents of the wheat, ie. of strength and glue, increase. In order to increase these yields, efforts have therefore been made in the wet milling process, increase the speed and degree of hydration. Efforts to increase yields through However, enhancement of hydration, for example by reducing the grain size, usually proceeds efforts to improve the quality of the fractions and to separate and recover bran and germs.

The object of the invention is therefore to provide a method that is used for fractionation of whole wheat grains in biologically active gluten, starch, and bran and germination is used, with the wheat fractions can be obtained in greater yields and in higher quality than in the processes currently used.

Another object of the invention is the creation of a process for fractionating whole grains of wheat in which special Grinding processes ensure that, on the one hand, the endosperm is maximally exposed for hydration, on the other hand, the grain is only comminuted to such an extent that the bran and germ are economical the other fractions can be separated and recovered with high yields.

Further advantages of the subject matter of the invention emerge from the following description and the claims emerged.

- 5th

§0981 1/061

To achieve these objects, the invention provides a method for fractionating whole wheat kernels and especially for separating egg gluten from the other components of the whole grain of wheat and for the extraction of glue, starch and bran and germ material in high quality, whereby the physical, chemical and biological properties of the grain components are only minimally impaired.

From Fig. 1 it can be seen that whole wheat grains are first soaked in water and thereby brought to a moisture content of at least Ik ^ o . Then they are ground into flakes to reduce the particle size of the grain components. These are in a further malil process, z. B. in a hammer or pin mill, comminuted to such an extent that on the one hand a rapid and complete hydration of the endosperm and on the other hand an effective and essentially complete separation and recovery of the constituents is made possible. Just enough water is added to the crushed flakes, which contain endosperm as well as bran and germ material, for hydration and doughing, so that saturation is achieved. The water-containing dough is then subjected to a first separation step by means of which most of the starch is removed. For this purpose, the dough is subjected to a very mild mechanical treatment in a dough washer and continuously washed with water sprayed under high pressure the bran and germ particles and remaining starch are separated from the adhesive. This second one

8Ö981 1/061 (1

1812920

Separation process is preferably carried out in an adhesive scrubber in which kneaded consisting predominantly of adhesive mass and simultaneous with ¥ ater is washed _o obtained in the first and second separating operation starch milk is "cleaned by known methods also the bran and germination material is according to known Procedure won and purified

It has been found that, for improved fractionation and a higher yield of each component, complete and uniform hydration is particularly important grinding, which consists of two steps, wherein in the first step, milled the grains into flakes and the flakes are so much ground in the second step, that 25 to 75 Jo of the particles are retained mesh of a sieve of 50 ₀ Unless otherwise indicated is screen sizes are in accordance with here the details of the company WS Taylor Inc "in mentor, Ohio (V.StoA.) indicated ₀ the milling in two steps damage the strength is largely avoided and the same time ensuring that the endosperm for Hydration is exposed to the maximum and that the bran and germ particles are only crushed so far that they can be separated from the adhesive and starch with high efficiency and essentially completely and with high economic efficiency »

In the inventive method for

Fractionation of whole wheat grains into gluten, starch and bran and germination material are whole wheat grains for

10 9 8 1 1/0 6 1 n

1812920

Increase their moisture content soaked in water and then ground to flakes, which are then comminuted to such an extent that 25-7 ¥ / o of the particles obtained are retained by a 50 mesh sieve, the bran and germ particles obtained by comminuting the flakes are larger than the endosperm particles obtained. Thereafter, the Korngutteilchen for hydration are just added to saturation with water and agitated, so that a stiff dough is formed, which is then circulated and / or kneaded and washed with water, whereby the glue, the starch and the bran and germ separated from each other and gained.

An embodiment of the invention is

subsequently described with reference to the accompanying drawings. In these shows

1 shows a block diagram of the steps of the method according to the invention and

2 shows the devices for carrying out the same in a flow diagram of the method.

The invention particularly relates to the fractionation of wheat into its main components the separation of biologically active wheat gluten, assuming whole grains and not, as usual, from wheat flour. In a process suitable for fractionating whole grains of wheat but wheat flour can also be used as the starting material. Since of the wheat flour already the Bran and the germinal matter have been removed, the constituents of whole wheat grains can be much heavier

909811/061 Ä

are obtained as from wheat flour «, on the other hand are Whole wheat grains are more readily available than wheat flour and their use as a starting material leads to a Number of other valuable advantages «While from whole grains of wheat the gluten contained in the wheat can be recovered essentially completely, the processing of wheat flour enables recovery of glue only from the by-product haze. Furthermore, whole grains of wheat are an always available one shelf-stable raw material with reliable} known physical and chemical properties. Wheat flour, on the other hand, is made through various milling processes preserved and is neither uniform nor storable. Furthermore, one can process whole wheat grains get more high quality glue per hectolitre of processed wheat.

In the first step of the present process, whole wheat kernels are soaked in water and intermittently mixed with it so that the kernels have a moisture content between about "\ k ^c / o and the saturation moisture content". The moisture content of untreated whole wheat kernels is generally about 11.2 to 14 %. The saturation moisture content depends on the nature of the grain and is usually in the range of about 45 to 55 wt _s are brought into contact or immersed therein, have until the granules added so much water that they have the desired moisture content. Preferably, the granules are "mixed with the steepwater in one embodiment, the granules with water

-. 9 3981 1/0611

812920

brought into contact and mixed with it and then placed in a soaking vessel in which they remain in contact with the soaking water until they have the desired moisture content. Preferably, the grains are soaked in precisely the amount of water required to achieve the desired water content. In this way, a loss of water-soluble protein to the soaking water is avoided. Soaking is relatively slow. For example, it has been found that the grains must be kept in contact with water which is at room temperature, ie about 20 ° C., for about 2 to 12 hours, usually about 8 hours, until an optimal moisture content is reached. The soaking can be accelerated by heating, but the soaking water must not be heated so high that the adhesive is damaged. Since one object of the process is to produce biologically active wheat gluten as a very important fraction of the whole grain of wheat, each step of the process must be carried out at a temperature at which damage to the gluten is precluded. Damage to the adhesive can occur at around 60 ° C or after prolonged heating to ^ 9 ° C. The soaking is therefore advantageously carried out at temperatures between room temperature and about k-9 C.

In one embodiment of the present method, the soaking increases the moisture content of the grain to a maximum of about 22% by weight of water. It has been shown that soaking to a moisture content of about 14-18fo is optimal with regard to the least possible damage to the starch and the greatest possible endosperm yield after grinding.

- 10 -

9D981 1/0612

If the moisture content of the grain is increased above 22 Gev.fo at this early stage in processing, microbial growth can occur much more easily. For this reason it is advantageous to soak to a moisture content of \ 5-Λψ, Ό .

Processes starting with whole wheat grains, in which the starch, the gluten and the bran and germinal material are to be separated from one another, the moisture content of the whole wheat grains must be increased to at least about 1% before grinding. If the moisture content of the grains is not at least $ 14 before grinding, the germination and starch will be damaged when the grain is crushed. The present process basically consists of fractionating whole wheat grains _o It is particularly desirable to keep the bran as intact as possible, i.e. To avoid breaking the bran, because in the following steps the bran and germ particles are separated from the endosperm constituents of the whole wheat grain. "Relatively large bran" and germ particles are also desirable ₉ because the large bran particles after hydration and drying apparently encapsulate the germinal material so that its shelf life is increased. By increasing the moisture content to at least 1k %, it is ensured that the bran remains somewhat plastic and is therefore less comminuted than the endosperm during grinding

In the context of the invention, the soaked wheat grains are ground in such a way that both the starch as Also the bran and germ are damaged as little as possible

-

811/0610

that the endosperm is exposed as much as possible for subsequent hydration and that the economical one that takes place with high efficiency and substantially complete separation of the bran and germ particles from the adhesive and the Strength is facilitated. Grinding takes place in two stages. In the first stage, the grains ground to flakes, which in the second stage in a controlled process on a predetermined Particle size range are crushed.

You can use a

Use the usual roller mill with roller gaps of 0.025 to 1.27 mm. Although the size of the flakes obtained is not critical, it has been found that flakes in a thickness of 0.013 to 0.64 inches can be processed properly in the process of the invention. Milling into flakes is known and can be carried out using commercially available equipment, such as roller mills, under the known conditions which are favorable for milling into flakes. It has been shown that, in order to achieve flakes of the desired thickness and the least possible damage to the starch, it is beneficial if no ribbed or corrugated rollers are used, but smooth rollers _o You could, for example, grind the soaked grains in a hammer mill, but milling into flakes is preferred because it has been found in practice to be extremely difficult to remove the bran from the very small particles of the milled wheat after milling in a hammer mill.

By crushing the flakes in the second grinding stage, the endosperm should be as large as possible

- 12 -

30 98 11/06

exposed, d. η. can be freed from the bran, but without the bran being comminuted so much that the bran particles can then be separated only with difficulty. It is of course known that after soaking the grains to a moisture content of at least 1 * 1 $, the endosperm particles are more brittle than the relatively plastic bran particles. Therefore, when the flakes are crushed, the endosperm is crushed into relatively small particles, while the more plastic bran is less crushed. When comminuting the flakes, a compromise must therefore be found between the advantage of long-term or intensive milling of better exposure of the endosperm for hydration and the disadvantages of long-term or intensive milling, i.e. the greater damage to the bran and the starch and the extensive milling the bran particles that they can then be separated only with great difficulty. It has been found that this compromise is best achieved when the flakes are comminuted to such an extent that $ 25-75, preferably hO-60%, and especially about 50%, of the particles are retained by a 50 mesh screen.

Various grinding devices can be used to comminute the flakes to the desired grain size range, for example conventional hammer mills and conventional pin or impact mills. Hammer mills and pin mills are known and are commercially available. For example, hammer mills suitable for use in the present process are from Jacobson Machine Works, from ¥. ¥. Grinder Go ₀ and available from Sprout Walder Co., Inc. It is preferable to use hammer mills because they allow you to adjust the slot size or screen size according to the

- 13 §0981 1/06 1 i

Chopping the flakes can choose the grain size achieved well. Furthermore, experience has shown that with the Hammer mill a good with a larger size difference between the endosperm and bran particles can be obtained as with a pin mill. But you can also achieve useful results if you crush the flakes with pin mills or other mills. For use in the present process suitable pin mills are available from Alpine American Corp. in Natick, Massachusetts (V.St.A.) available under the trademarks Kolloplex and Contraplex.

In Table I, for example, a particle size distribution is given which was achieved by first soaking whole wheat grains at room temperature to a moisture content of 16-17% by weight and then ground into flakes in a roller mill which were then crushed in a hammer mill.

Table I.

Sieve analysis of the grain after crushing the flakes in a hammer mill

Screen size (mesh) +10 +20 +30 +50 +60 +100 -100

3.1 28.64 11.03 20.23 14.98 8.83 12.98

According to Table I, 63.215ε of the grain particles were retained by a 50 mesh sieve.

For proof ₉ that when the flakes are comminuted in a hammer mill or pin mill, the endosperm particles

909811/0612

- 14 -

are comminuted more strongly than the more plastic particles from bran and germ, the grain size distributions were von Bran ™ and Keimgut examined by grinding flakes in (1) a hammer mill and (2) a pin mill. The results are given in Table II.

Table II

Sieve analysis of bran and germ count after shredding Hor * flakes

Screen size (mesh)

+ 10 + 2j5 +50 +100 -100

mill ^{"1 '75} ^ ^{0' 24 35> 95 15 '98 6' 08 GeW} * '' ^ hammer ₅₅ 73.8? 20.17 0.95 # 0.46 wt mill.

From Table II it can be seen that by grinding with the pin mill and by grinding With the hammer mill a grain was obtained, of which the largest part of the bran and germ material from one 50 mesh sieve was retained, namely after the grinding with the hammer mill 98> 59? ° and after the Wedding with the pin mill 77 »9 ^ · It can be seen that that after grinding with the hammer mill, essentially all of the bran and germ are still in the form of relative large parts were present and that the bran and germ were stronger in an undesirable manner through the pin mill is crushed.

The grains, which are crushed by grinding, are hydrated and kneaded into a dough. The existing ¥ glue a cohesive, elastic

- 15 -

9Ö9811 / 0612

Dimensions. The temperature of the water of hydration can and is preferably between 1 C and about 4 ° C in the range of 21-32 C. The hydration of the endosperm is an important step in the present Process, because only with the right degree of hydration the glue and the starch are good and with a high degree of efficiency can be separated from each other. In contrast to the known processes in which wheat flour is used and this is deliberately added with more water for hydration than for saturating the flour is necessary, so that a thin liquid pulp is obtained, the grain may be used in the process according to the invention Can only be hydrated with limited amounts of water to keep the glue and starch well separated can be. In the method according to the invention, the comminuted grain for hydration should only be so a lot of water is added so that saturation is achieved and a stiff dough is obtained that does not contain excess water, but only contains as much water as is necessary to saturate the grain. A such dough which does not contain excess water is said to be "just saturated". It is therefore very It is important how much water is added to the grain for hydration. If you go for hydration more than that If the amount of water indicated below is used, a slimy cloudiness is obtained, whereby the separation of the Adhesive is made very difficult by the strength.

The amount of water required to achieve a saturation moisture content is of course dependent both on the moisture content of the endosperm and on the saturation limit of the respective wheat variety. For example, in the case of endosperm particles with a moisture content of 11 to 22% by weight, the amount of water required for saturation is about 65-85 % by weight

90981 1/0612

- 16 -

hydrating particles _o An addition of more than 85 / ^ water must be avoided, because otherwise a thin slurry is obtained, from which the ingredients are not won with good efficiency könnon "On the other hand you can with less than 65 ^ water is generally no saturation achieve ,

The hydration of wheat grain particles for the formation of a coherent dough from which fractions of the wheat can be obtained has been since has been known for many years, and various hydration processes have been developed, in the present Any method in which the endosperm particles are completely and uniformly can be used be hydrated without the bran taking up a disproportionate amount of water of hydration and without that dry lumps and non-hydrated areas are obtained in which the glue is washed falls apart ο It has been shown that the full Hydration depends on the amount of hydration water, the movement of the material and the hydration time. It has also been shown that a reproducibly good hydration can be achieved with a process in which

(a) the crushed flakes are mixed with enough water of hydration and the mixture is agitated to form a paste will,

(b) By kneading the dough, lumps are broken up and provided with complete, even hydration is guaranteed and

(c) allowing the water of hydration in the dough to be completely hydrated to the grain particles to act. A short time of less than an hour is usually sufficient, generally from 10 to 30 minutes "

- 17 -

909811/0611

In practice, one can achieve complete hydration by removing the crushed flakes and Water is moved in a mixer, the dough obtained in this way with the help of a belt screw or other Conveys a screw in a channel, kneading it and storing the dough in a hydration vessel for so long that it becomes fully hydrated. The dough could also be kneaded throughout the hydration period but in this case a very long conveyor would be required to knead the dough. Hence camps it is advisable to keep the dough in a hydration vessel for so long after kneading that a complete Hydration is guaranteed.

The stiff dough obtained in this way can be broken down into its constituents by various known methods, the glue, the starch and the bran and germ are separated if an extraction is particularly pure Fractions with high yields is not required. For example, it is known to make the hydrated dough to knead while continuously spraying with washing water. Here, for example, the washer exists from a perforated drum or chute through which a screw conveyor conveys the hydrated dough. To separate the starch from the glue, the dough is continuously washed with water at the same time, which is sprayed under high pressure from nozzles arranged along the channel. From The wash water and starch existing starch milk runs off the glue that is in the drum through the holes or gutter remains. This known washer enables good separation of the starch from the adhesive and can be used for a first separation step. The use of this scrubber is not preferred

- 18 -

981 1/0612

Well recent studies have shown that the adhesive through intensive or rough treatment can be crushed at this early stage, so that the glue yield is reduced, egg white in the starch milk arrives and difficulties arise in cleaning the bran and germinal material, it it has been recognized that you can remove the glue from the hydrated You can win dough in maximum yield if you gently bake the dough in the presence of ash water stirs and / or gently kneads.

For the first separation step, a device is preferably used with which so much starch can be removed from the hydrated dough that the glue agglomerates into a cohesive, elastic mass without this having to be kneaded too much. The formation of this cohesive, elastic mass prevents adhesive losses. In a preferred embodiment, a multi-stage, generally two-stage vibrating sieve arrangement is used, on which the dough is circulated. At the same time, the dough is continuously washed with ¥ assor, which is sprayed under high pressure from nozzles arranged along the sieve. Similar to the known dough washing devices, the starch contained in the dough can easily be separated from the glue on the vibrating sieve, in that the starch milk consisting of washing water and starch runs off through the sieve openings further cleaned and dried in a known manner. The washing water may have a temperature in the range of 15-49 C and has preferably a temperature of 15-32 C ₉ particular. about 27 »29 ° C, at a washing water temperature

- 19 -

909811/0612

above about 32 C the glue becomes slimy and can it is difficult to win. At wash water temperatures below about 15 ° C the adhesive becomes tough.

After cutting off most of the

Starch from the biologically active adhesive retained on the sieve is fed to the sieve for further processing. When the starch is washed out of the dough, the glue tends to form fibers and to Agglomerate into coherent masses. This agglomeration prevents the glue from sticking together can pass through the sieves with the starch milk. The sieve sizes are chosen so that the sieve openings for the passage of the starch milk is sufficiently large, but too small for the agglomerated glue to pass through are. In general, 20 to 50 mesh screens are used. When using a two-tier arrangement with successive vibrating screens the first Sieve an approximately 30 mesh sieve after the drainage jar and the second screen be a screen of about 20 mesh. In general, the openings of the second screen be larger than that of the first sieve, because by the time it reaches the second sieve, the adhesive is already closed so large particles are agglomerated that there is only a reduced risk of the adhesive passing through the Sieve openings is present. Advantageously, the sieves can be given a rotary motion to shake them, so that the dough is generally on the sieve between its task on the sieve and its discharge from the sieve moved in a circular path, thereby increasing the dwell time of the dough on each sieve. In a particularly preferred embodiment of the dough washer is placed between the first and the second sieve and optionally also, a modified one between subsequent seven

- 20 -

909811/0612

Conveyor screw used that the partially washed Knead the dough a little so that the glue sticks together better. It has been shown that a constant increase in the cohesion of the adhesive during the entire washing process can lead to better yields of bran, germ and glue «

For final cleaning, the hydratiorte adhesive, which now contains significantly less starch than before the dough washer, is washed again with washing water and kneaded in a glue washer to remove the remaining starch residues. Numerous types of adhesive washers have been proposed for this purpose. Since the separation of starch and glue has so far mostly been based on flour, the washers only required a separation of the starch, but no separation of the bran and germ from the glue. In the known and available glue washers, bran and germ can be separated be separated either not at all or only with a very low efficiency, so that their use leads to a poor yield of bran and germ and to an adhesive that is relatively heavily contaminated with undesirable fibers. When using such scrubber is obtained, for example, an adhesive having a fiber content of 2.5 to 6, O ° / o _t In the preferred embodiment of the method according to the invention can, however, readily obtained an adhesive having a fiber content of less than $ 1. In cases where a relatively high fiber content adhesive is acceptable as a product, or in processes that start with flour or fume, or in processes of the type set forth in US Pat. No. 3,979,375, in which the bran and .Kiimgut is removed before the dough is ₉ , on the other hand, most of them can be used

- 21 -

809811/0611

Use known and available adhesive washers. The glue mass is in these usual glue washers kneaded by constantly cutting and tearing, lifting and stretching and thereby the glue thoroughly is brought into contact with countercurrent fasching water, which generally has a temperature of approx Has a range of 15-32 C. One embodiment of a glue washer has a continuous belt screw, which is arranged concentrically in a perforated channel and, during operation, causes the adhesive mass is conveyed along the channel and is cut and torn in the process. The screw conveyor has a concentric screw core, on which also radial, generally triangular blades are arranged, which the Scrape and lift glue from the side walls of the gutter, moving it from one side of the gutter to the other. The paddles also cause the adhesive to be stretched and thereby stretched in the trough as it is conveyed is effectively brought into contact with the washing water. The washed-out starch occurs in the dough washer through the holes in the gutter into a collecting vessel and the strength will then continue in a manner known per se cleaned and dried. The cleaned adhesive can be removed from the gutter and dried.

On the other hand, if, as in the present case, one starts from whole grains of wheat, then it must be second separation step the bran and germ are separated from the biologically active wheat gluten. Further Of course, the starch residues still present after the first separation step must be removed in the second separation step will. In the preferred apparatus, novel mechanical means are used to make the adhesive mass to knead while washing it with water so that

- 22 -

90981 1/0612

the bran and Keimgutteilchen separated from the adhesive and any starch residues are washed ,, The ¥ aschwasser must not be so hot that it damages the adhesive, d _o h _o, its temperature must always be below about 60 C, and generally under ^ 9 C lie and, for the reasons given above, is preferably between 15 and 32 ^° C.

A glue scrubber, which is in the present The method that has proven successful is disclosed in US Pat. No. 3,981,738 indicated, to which reference is expressly made here «This known device essentially has a elongated, perforated expanded metal housing in which a cylindrical screw core is rotatably mounted, the diameter of which is small at one end and gradually increases towards the other end. In this snail core webs are inserted that protrude from it and surround it in a helical manner »In the outer surface of the cylindrical In the core of the screw, several elbow-shaped ribs that rise to a point or other means are provided, which form a rough surface and thereby support the kneading of the adhesive = while the helical webs push the adhesive mass through the housing, scrape or scratch the ribs which rise to a point and the perforated surface of the rotor core on the surface of the adhesive mass, so that bran and germ particles are detached and any starch still present inside the adhesive mass is exposed to the washing water, in which the screw core is submerged or which is sprayed onto the screw core. The bran and germ and the starch are pressed through the openings of the housing and collected, in order then in a known manner to be separated and cleaned from each other "

- 23 -

909B11 / 0612

In order for the adhesive obtained in the process to retain its biological activity, it must be carefully to be dried. Because it is difficult to use the biologically active, elastic glue with different moisture contents To put it in a dryer, it can be useful to drain the glue before it dries. For this drainage one can use the glue washer according to of US Pat. No. 3,981,738 without the addition of yasch water. There are numerous suitable methods available for drying the adhesive, such as drying in the vacuum drying cabinet with removable drying trays, relaxation drying, spray lumbar and Extrusion drying.

In the diagram of a preferred embodiment of the present method shown in FIG. 2, it can be seen that whole oizenkörner are conveyed into a storage container 12 by means of a bucket elevator 10. To prepare the egg kernels, they are fed from the container 12 by means of a screw conveyor Ik and a bucket elevator 16 to a weight metering device 18, which dispenses the kernels in a metered amount into a soaking vessel 22 via a mixer 20. In this the moisture content of the grains is brought to the desired level. Then the soaked kernels are fed to the roller mill 2.6 by means of the weight meter 2k , in which the grains are ground into flakes, which are then fed to the hammer mill 28 and comminuted in this in such a way that the bran and germ particles are significantly larger than the endosperm particles. The material ground in the hammer mill is fed to a continuously operating paste mixer 30 and made into a paste in this by adding water. To remove dry lumps and promote hydration, the dough is wrapped in a tendon ligament

- 24 -

90-9 811/0612

Conveyor 32 kneaded from which the dough is thrown into a hydration vessel "} K " The dough passing through the hydration vessel remains in this vessel for so long that the dough is completely hydrated ", the hydrated dough emerging from the vessel jK then arrives a dough washer ₉ which consists of two vibrating sieves 36 and kO, which are connected to one another by a modified screw _{conveyor 38, which improves the cohesion of the agglomerated adhesive released by the first sieve 9.} The dough is gently circulated on the sieves The washed-out starch passes through the sieve openings and arrives in a container (not shown) in order to be cleaned further.The glue agglomerates and is then washed further in the glue washer k2 in order to remove the bran and germination material and any starch residues from the glue Remove "in the scrubber KZ is continuously kneaded the adhesive mass to the information contained in their strength freizuleg Separate s and bran ™ and germination material. The starch and the bran and germs are washed out with flowing washing water and taken through holes in the washer into a container Kk . Then the starch is separated from the bran and germ and both fractions are cleaned. The now only minimally contaminated adhesive mass is dried before it is used «

In the following exemplary embodiments, the known procedure (Example 1) and, for comparison, the procedure according to the present process are explained. Examples 2 and 3 show the advantages that can be achieved according to the invention _o

25 -

909811/0612

example 1

Whole grains of wheat were cleaned, in contact with water at room temperature brought and left in a soaking jar for about 8 hours. After soaking the grains were with an average moisture content of $ 16.8 in a smooth roller mill to flakes with an average Now grind a thickness of about 0.025. These flakes were divided into three subsets.

A first aliquot of the flakes was mixed with water in a Readco mixer for hydration and stirred. The dough thus obtained was kneaded in a screw conveyor and thrown into a hydration vessel and left in it until the total hydration time was about 30 minutes. The hydrated dough was placed on a 30 mesh vibrating screen, to which a rotary movement has been granted. Then the dough was made using a modified screw conveyor placed on a 20 mesh vibrating screen which was also given a rotating motion. On the seven was sprinkled the dough with water. The starch milk that formed passed through the sieve openings and was collected. After leaving the second vibrating sieve, the agglomerated adhesive mass was fed to an adhesive washer, which was constructed and operated in accordance with U.S. Patent 3,981,738. The starch as well as bran and germ material containing wash water drained from the glue washer was collected. The biologically active glue was made dehydrated and dried. From the starch milk running off the vibrating sieves and from that from the glue washer With the washing water running off, the starch was recovered and cleaned and dried in the usual manner

- 26 -

90981 1/0612

and the bran and germ were also obtained and also cleaned and dried.

The fractions obtained from the glue, the bran and germ and the starch The yield of each fraction in percent by weight of the content was analyzed by suitable measurements the fraction in the wheat grains used as the starting material, as well as the protein content dos bran and The percentage of germination and the percentage damage to the starch determined, the results are in the table III stated.

Example 2

A second subset of the in example 1

The flakes obtained were comminuted in a hammer mill, which is provided with a sieve with sieve openings of 6.35 mm was. ¥ ie in Example 1, the crushed flakes were made into a paste for hydration and two successive ones Subjected separation steps and the fractions obtained were analyzed and determined after drying. The results are also given in Table III.

Example 3

A third aliquot of the flakes obtained in Example 1 was one in a stick or Impact mill crushed », As in Example 1, the crushed flakes were made into a paste for hydration and two subjected to successive separation steps and the fractions obtained were analyzed after drying and "determined. The results are also given in Table III"

- 27 -

909811/0612

Table III

Meal

Wedging into flakes

Grinding into flakes and crushing in a hammer mill

Grinding into flakes and grinding in a pin mill

Glue

Yield, "fo 6.0-6.5 8.0-8.5 8.2 Bran and
Germination Yield, '/ o 22-24 17-19 18.5 Protein content, fa 18-19.5 14.5 -16.0 15.8 strength Yield,; 'a 45-47.0 50-52 51.9 Injury, -'3 4.20 4.15 5.2

The information in Table III clearly shows the results of the application of the invention Process achieved an increase in the yield and the influence of the grinding into flakes and the comminution the same. From the information about the glue yield it can be seen that the additional crushing of the flakes before the dough makes the adhesive yield compared the mere grinding into flakes is increased by about a third. It is believed that this increased Yield is due to the fact that the endosperm of the crushed flakes are more hydrated can. By crushing the flakes, it is also possible to obtain purer bran and germ material. The table shows that after the flakes have been comminuted, the total bran yield

- 28 -

90981 1/0612

and germinal material is lower, but this reduction in yield is essentially exclusively due to the lowering of the protein content of the bran and germinal material The germinal material is separated and contributes to a higher adhesive yield. It is assumed that the data on the starch yield can be explained in a similar way to the data on the adhesive yield, ie that the higher yield is due to the fact that the crushing of the flakes enabled greater hydration of the endosperm. It is noteworthy that the additional grinding not be expected to, lead much greater damage to the strength, but that the damage to the strength of the naked grinding into flakes and for additional crushing the flakes of the same order has _e In this connection, for example, to FIGS. h US Patent 3 979 375 pointed out.

The embodiments of the invention explained above can be understood by those skilled in the art within the scope of Inventive concept can be modified.

90981 1/0612

Claims (1)

Patent claims p 1. Procedure for fractionating whole grains of wheat into an adhesive and a non-adhesive component of the endosperm, characterized in that (a) Whole wheat grains in water up to a moisture content between 1A · wt. ^ and the saturation moisture content get soaked f (b) werdenj milled mm all the WeizerJcörner into flakes having a thickness of 0.0013 to 64 O ₈ (c) the flakes are ground to bran and germ particles and endosperm particles, the bran and germ particles being larger than the endosperm particles and the bran and germ particles and the endosperm particles having a size distribution such that 25 to 75 ° ß > the particles are retained by a 50 mesh screen? (d) the particles in an additional amount of water corresponding to 65-85% by weight of the particles and just sufficient to achieve a saturation moisture content, hydrated and thereby the Particles and the water are agitated, forming a stiff dough} (e) the majority of the endosperm particles are washed out of the dough with water, so that an agglomerate consisting predominantly of glue remains ₉ and (f) biologically active wheat gluten is separated from the agglomerate and recovered ₀ 2. The method according to claim 1 _9, characterized in ₉ that the wheat grains are soaked up to a moisture content of 14-22 Ge-w ₀ ⁰ / o _o - 30 - . 109811/0611 "1812920 y / 3. The method according to claim 2, characterized in that the T wheat grains up to a moisture content of 1'ί · -18 wt.ρ to be soaked « H. Process according to claim 1, characterized in that the particles after grinding have a size distribution such that kO-60 ^r / o of the particles are retained on a ^ O mesh sieve. 5. The method according to claim 1, characterized in that the particles after selection have such a size distribution that 50 ^c / o of the particles are retained by a 50 mesh sieve. 6. The method according to claim 1, characterized in that the particles are hydrated with water are made into a paste and the dough is kneaded and the water allowed in the dough until substantially to act on the particles in full hydration 7 «Method according to claim 6, characterized in that that substantially complete hydration of the particles is achieved in about 10 to 60 minutes. S. The method according to claim 1, characterized in that that while the non-adhesive component of the endosperm is being washed out of the dough, it is gently circulated. 9. The method according to claim 1, characterized in that the non-adhesive component of the endosperm with the Wash water is continuously transported away from the dough. - 31 - 909811/0611 1812920 10. Procedure according to. Claim 1, characterized in that that the non-adhesive component of the endosperm with the washing water is filtered from the dough " 11. The method according to claim 10, characterized; that the non-adhesive component of the endosperm in at least two separate stages from the dough is filtered off. 12 _O The method of claim 1 ₉ characterized in that this is kneaded, and simultaneously washed with water to separate the biologically active wheat gluten of the agglomerate to the non-adhesive components of the agglomerates be removed from the adhesive to. 13 · The method of claim 12, characterized in that ₉ to the non-adhesive components of the agglomerates starch and bran and germination material include ,, 14. The method according to claim 13? characterized, that to separate the bran and germ material from the agglomerate this with a roughened surface is scraped off. 15. The method according to claim 1, characterized in that the adhesive separated from the agglomerate is dried. 16. The method according to claim 1, characterized in, that the dough is washed with water at 15-32 ° C. 17. Process for fractionating whole grains of wheat .in glue, non-glue endosperm and bran and Seed material, characterized in that 811/0611 - 32 - (a) Whole wheat grains are soaked in water from about room temperature to ^ 9 ⁰ C to a moisture content of 14-22 wt. ^c ß> , (b) the whole wheat grains are ground into flakes with a thickness of 0.0013 to 0.64 mm, (c) the flakes are ground to bran and grain particles and endoscopic particles, the Bran and germ particles are larger than the sndosperm particles and the bran and germ particles and the endosperm particles have a size distribution such that 25 to 75% Particles are retained by a 50 mesh sieve, corresponds to (d) the particles in an additional Wassermange that 65-85 wt. ° / o of the particles and especially to achieve a saturation moisture content sufficient hydrated and thereby the particles and the water are moved, with a stiff dough formed is made, in order to hydrate the particles, they are made into a paste with water and the dough is kneaded and the water in the dough is allowed to act on the particles for about 10-20 minutes, (e) Wash the dough with water at 15- ^ 9 C and it is gently circulated, creating the non-adhesive endosperm is separated from the dough and filtered off with the washing water from the dough, so that a predominantly consisting of glue Agglomerate remains, and (F) the agglomerate is mechanically treated and washed with water at 15-49 ° C so that the non-gluten components and the biologically active wheat gluten of the agglomerates from each other are separated, the mechanical treatment of the agglomerate scraping it with a 10981 1/0612 - 33 - roughened surface for the purpose of separating the bran and embraces germination «, 18. A method for fractionation of whole l / eizenkörnern into its components ₉ in which the whole TVeizenkörnor in water to a moisture content of 1'L · wt ^'f; are soaked o up to the saturation moisture content, the whole wheat grains into flakes with a Thickness of 0.013-0.64 mm mill and the milled grain is hydrated in an amount of Ifassor just sufficient to achieve a saturation moisture content ₉ , so that a stiff dough is obtained, and from this the glue and the non-glue ingredientso of the grain material, characterized in that the flakes have been comminuted by a grinding process before being hydrated to form particles which have a size distribution such that 25-75% of the particles are retained by a 50 mesh sieve _β 19. The method according to claim 18, characterized in, that the particles, after the flakes have been comminuted, have such a size distribution that 4θ-6θ $ the Particles of retained on a 50 mesh screen will. 20. The method according to claim 18, characterized in that that the flakes to bran = and germination = particles and endosperm particles are crushed, with the Bran and germination = particles are larger than that Endosperm particles 21. Device for fractionating whole egg grains in glue and a non-glue component of the - 3h - Ül811 / 06ii 1812 £ 920 Endosperms, characterized by (a) a soaking device for soaking the whole woizen grains down to a moisture content between \ h weight ^C , O and the saturation moisture content, (b) a first grinding device for pre-grinding the soaked grains into flakes, (c) a second grinding device for comminuting of the flakes in particles with a size distribution such that 25-75 '; o of the particles of retained on a 50 mesh screen, (d) a hydration means for hydrating the particles in water to form one stiff dough, (o) a separator for separating the non-adhesive component of the endosperm from the dough, so that an agglomerate consisting predominantly of glue remains, and (f) a separation device for separating the biological active wheat gluten from the agglomerates 22. The device according to claim 21, characterized in that the Ilydratationseinrichtung a mixing device for mixing the particles and the water of hydration to form the dough, a kneading device for kneading the dough and means for allowing the water of hydration in the dough, act on the particles until they are essentially completely hydrated, 23. The device according to claim 21, characterized in that that the separating device for separating the non-adhesive component of the endosperm from the dough at least one vibrating sieve and one washing device to wash the dough on the sieve with 80981 1/0612 - 35 - with water. Zh, device according to claim 23, characterized in that the separating device for separating the non-adhesive component of the endosperm from the dough has two vibrating sieves and a conveying device for conveying the dough between the first and the second sieve while strengthening the cohesion of the dough. 25. The device according to claim 2I _9, characterized by a separating device for separating the adhesive from the non-adhesive components of the agglomerates _o 26. The device according to claim 21, characterized in that that the first grinding device comprises a roller mill. 27. The device according to claim 21, characterized in that that the second grinding device comprises a hammer mill. 28. The device according to claim 26, characterized in that that the second grinding device comprises a hammer mill. 109811/0614