EP0568981B1 - Verfahren zum Herstellen von Getreidemehlen mit einem Minimum an allergenem Potential - Google Patents

Verfahren zum Herstellen von Getreidemehlen mit einem Minimum an allergenem Potential Download PDF

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Publication number
EP0568981B1
EP0568981B1 EP93107228A EP93107228A EP0568981B1 EP 0568981 B1 EP0568981 B1 EP 0568981B1 EP 93107228 A EP93107228 A EP 93107228A EP 93107228 A EP93107228 A EP 93107228A EP 0568981 B1 EP0568981 B1 EP 0568981B1
Authority
EP
European Patent Office
Prior art keywords
flour
particles
maximum
fine dust
minimum
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Revoked
Application number
EP93107228A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP0568981A3 (enrdf_load_stackoverflow
EP0568981A2 (de
Inventor
Gerhard Jansen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GEORG PLANGE KG
Original Assignee
GEORG PLANGE KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=6457948&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP0568981(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by GEORG PLANGE KG filed Critical GEORG PLANGE KG
Publication of EP0568981A2 publication Critical patent/EP0568981A2/de
Publication of EP0568981A3 publication Critical patent/EP0568981A3/xx
Application granted granted Critical
Publication of EP0568981B1 publication Critical patent/EP0568981B1/de
Anticipated expiration legal-status Critical
Revoked legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00—Other milling methods or mills specially adapted for grain

Definitions

  • the invention relates to a method for producing cereal flours with a minimum of allergenic potential using surface-active fat substances.
  • JP-A-83-718774 relates to an anti-agglomeration agent, that is to say a release agent, for flour based on a mineral powder based on silicon dioxide, a silicate or a carbonate and a fatty acid, an ester or a salt, the release agent being 0.2 to 20% by weight .-% of the treated material.
  • JP-A-89-282402 relates to a method for grinding wheat, which inter alia sieves a wheat quality with a particle size of ⁇ 10% by weight of ⁇ 40 ⁇ m, which combines with a viscosity-increasing agent and malt to produce a flour become.
  • flour In flour processing companies, flour is often pneumatically fed into containers such as kneading kettles promoted; if these are open and not aspirated, flour dust is whirled out of the kettle into the air. The same swirling of flour in the air happens when the kettle is filled out of the sack.
  • the processor sprinkles flour (so-called knitting flour) on the work surface and the dough by hand to avoid the dough sticking to the table, hands or machines.
  • flour is swirled in the air.
  • Flour once whirled up, can stay in the air for a long time. This is particularly noticeable with the very fine particles. They only sink back very slowly, sometimes they are whirled away and lie down in completely different places near the workplace. Even a small breeze can let them rise up here again.
  • the object of this invention is to find a simpler and less expensive solution which is based both on the raw material flour - the problem core - and on the conditions of the processing. It is also an object of the invention to produce cereal flours with normal processing properties in such a way that firstly the sinking rate is increased, secondly the risk of whirling up is reduced and thirdly the adherence to the skin is reduced so as to reduce the allergenic potential.
  • the product according to the invention can be used anywhere instead of commercially available flour. It is particularly recommended for use where there is a particularly high chance of contact through inhalation and skin contact, e.g. when knitting, flouring dough, equipment and work surfaces. It is not suitable for use where the low fat addition would be disruptive for recipe reasons, e.g. with impact masses.
  • the end product only has a residual stock of large particles of at most 3% above 300 my. It is also of great advantage if the treated flour is used as active flour.
  • a method for producing cereal flours is proposed, with methods for separating materials other than the plan sifter, in particular using a tarar, a wind sifting, a filter chain, an air jet sieve or a cascade can be used, whereby the end product should only have a residual stock of a maximum of 3% fine dust particles and the resulting flour is subjected to a coating with surface-active fat substances.
  • the sinking rate is increased, the risk of whirling up lying particles and getting stuck in skin pores is reduced with larger particles.
  • the sieve passages from the first meal to the after-inspection are carried out in such a way that the end product flour only contains a maximum of 3% fine dust. It is ensured that the majority of the fine dust particles are continuously removed from the system and intercepted separately from the first shot. In the dissolutions and grindings, taking into account suitable passages, these fines are carefully removed. Filter flours that contain a particularly large number of very fine particles must not be added. After the indulgence, no long transportation should be with Flour augers or in pneumatics, so that fine particles are not created again by abrasion or comminution.
  • the indulgence of the flour from the flour collecting screw is finally carried out in such a way that only small residues of dust-fine products are present in the end product. It is expedient to start with bread cereal batches with a not too low protein content and a relatively high hardness value in the production of the flours according to the invention.
  • the threshold values for wheat should not be below 12.5% or 45%.
  • Flours with a reduced fine dust content can still be produced from the coarse fraction of the wind sifting, with the help of filters connected in series, with the help of the cascade or with the help of the tarar known from grain cleaning. Powdery mixtures are guided over baffles in the air flow. By taking advantage of the different sinking speeds of particles of different sizes, they can be separated from one another. The introduction of a deflection air flow which only detects the lighter particles (so-called air jet sieve) is also in accordance with the invention. Larger plants for this, however, are not yet known.
  • Coating (coating) of the flour according to known methods with vegetable or animal fats is suitable for completely eliminating the risk of even the last micro dusts.
  • Fats e.g. from dairy products, soybeans, sunflower, Linseed or rapeseed from which coconut is used, also lecithin and mixtures thereof.
  • Fine particles that are still present are bound / glued to the larger flour particles by the introduction of fat, which makes them even larger.
  • Even larger particles adhere to neighboring, equally sized particles, forming a group of larger units.
  • These sink faster for example, when filling into a kettle or when spreading as active flour or do not whirl up at all.
  • the risk of being whirled up by a draft is also significantly reduced. This shortens the time in which this product can be inhaled because it is released during processing or is accidentally released into the air by up to 90% and the risk of inhalation is significantly reduced.
  • the added fat should be surface-active and should be able to thinly enclose large parts of the flour, so to speak encapsulate it.
  • the adherence of the flour is significantly reduced, so that the skin of the processor does not come into contact with the fine flour, which may trigger allergies, but only directly with the fat. This reduces the risk of developing skin eczema.
  • the addition of fat should be between a minimum of 1 kg and a maximum of 3 kg of fat per 100 kg of flour.
  • a maximum protective effect can be determined with just 3% fat. With a fat content of less than 1%, no significant effect can be seen. Increasing the amount of fat above 3% reveals significant processing differences compared to a commercially available flour. Therefore, the increase is prohibited if the intended normal use of the flour.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)
EP93107228A 1992-05-06 1993-05-04 Verfahren zum Herstellen von Getreidemehlen mit einem Minimum an allergenem Potential Revoked EP0568981B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4214435 1992-05-06
DE4214435A DE4214435A1 (de) 1992-05-06 1992-05-06 Verfahren zum Herstellen von Getreidemehlen

Publications (3)

Publication Number Publication Date
EP0568981A2 EP0568981A2 (de) 1993-11-10
EP0568981A3 EP0568981A3 (enrdf_load_stackoverflow) 1994-04-13
EP0568981B1 true EP0568981B1 (de) 1996-12-27

Family

ID=6457948

Family Applications (1)

Application Number Title Priority Date Filing Date
EP93107228A Revoked EP0568981B1 (de) 1992-05-06 1993-05-04 Verfahren zum Herstellen von Getreidemehlen mit einem Minimum an allergenem Potential

Country Status (4)

Country Link
EP (1) EP0568981B1 (enrdf_load_stackoverflow)
AT (1) ATE146703T1 (enrdf_load_stackoverflow)
DE (2) DE4214435A1 (enrdf_load_stackoverflow)
DK (1) DK0568981T3 (enrdf_load_stackoverflow)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004063334A1 (de) * 2004-12-23 2006-07-06 Bühler AG Verfahren zur Herstellung eines Teiges für hefegetriebene Backwaren mit einem tiefen glykemischen Index (Gl)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2518426A1 (fr) * 1981-12-18 1983-06-24 Grp Etud Rech Charges Traitement de produits fins pulverulents par des charges antimottantes
HU197681B (en) * 1986-05-08 1989-05-29 Malomipari Kutato Intezet Apparatus and method for classing granular materials particularly wheat connected with grinding
JPH01206943A (ja) * 1988-02-16 1989-08-21 Nisshin Flour Milling Co Ltd パン用小麦粉組成物およびその製造法
US5063078A (en) * 1989-11-16 1991-11-05 General Mills, Inc. Method of dry milling and preparing high soluble fiber barley fraction

Also Published As

Publication number Publication date
DE59304855D1 (de) 1997-02-06
ATE146703T1 (de) 1997-01-15
DE4214435A1 (de) 1993-11-11
EP0568981A3 (enrdf_load_stackoverflow) 1994-04-13
EP0568981A2 (de) 1993-11-10
DK0568981T3 (da) 1997-05-12

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