EP1551237A1 - Production continue de couscous - Google Patents

Production continue de couscous

Info

Publication number
EP1551237A1
EP1551237A1 EP03807720A EP03807720A EP1551237A1 EP 1551237 A1 EP1551237 A1 EP 1551237A1 EP 03807720 A EP03807720 A EP 03807720A EP 03807720 A EP03807720 A EP 03807720A EP 1551237 A1 EP1551237 A1 EP 1551237A1
Authority
EP
European Patent Office
Prior art keywords
semolina
flour
agglomerates
drying
mixing
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.)
Withdrawn
Application number
EP03807720A
Other languages
German (de)
English (en)
Inventor
Werner Seiler
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.)
Buehler AG
Original Assignee
Buehler AG
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
Application filed by Buehler AG filed Critical Buehler AG
Publication of EP1551237A1 publication Critical patent/EP1551237A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain

Definitions

  • the invention relates to a method and a plant for the production of couscous.
  • the invention is based on the object of optimizing previously known methods for producing couscous, in which conventional dryers are used, in such a way that a uniform product quality, in particular a particle size of the couscous that is as uniform as possible, is achieved.
  • this object is achieved by the method according to claim 1 and in terms of the device by means of the system according to claim 21.
  • a surface which is arranged at least on the bottom of the fifth process area and on which the agglomerates rest is vibrated. Vibrating results in effective comminution into large agglomerates. It also ensures that the particles to be dried are all exposed to the drying effect in the fifth process area (drying area) on average during the drying step, so that in addition to the relatively uniform particle size, a relatively uniform degree of drying or water content of the couscous particles is achieved ,
  • a fluidizing and drying gas for drying and fluidizing the agglomerates can be blown into the fifth processing area through a perforated surface at least at the bottom of the fifth processing area on which the agglomerates rest .
  • the fluidization is very effective, since on the one hand it prevents the formation of too large agglomerates and on the other hand it leads to a good purging of all the particles with drying gas, whereby preferably a sufficient sufficient dry and warm drying gas is used, which flows around and fluidizes the agglomerates.
  • the drying in step e) can be carried out by irradiating the agglomerates with infrared radiation.
  • a high drying performance is achieved by a combination of drying gas flow and infrared radiation. It is essential that the particles heated by infrared absorption and / or by heat conduction from the drying gas emit water vapor, which is immediately removed by the gas stream.
  • the fifth process area comprises a predrying area in which a predrying e1) of the agglomerates takes place, and a final drying area in which a final drying e2) of the agglomerates takes place.
  • each process area i.e. Both the predrying area and the final drying area have a degree of dryness which is scattered over a more or less broad spectrum, the spectrum generally following approximately a normal distribution.
  • the division of the drying area into two separate drying areas connected in series, each with its own residence time spectrum means that the resulting residence time spectrum and the spectrum of the degree of drying of the couscous particles for the connection in series of the two drying areas is significantly narrower than if one used the same energy expenditure and one drying area volume , which corresponds to the sum of the volumes of the two separate drying areas, would work in only one drying area.
  • the predrying that takes place in e1) can take place, for example, by vibrating and / or fluidizing the agglomerates in a first vibration and / or fluidizing chamber.
  • the final drying taking place in e2) can take place by vibrating and / or fluidizing the agglomerates in a second vibration and / or fluidizing chamber. Even if the two vibration and / or fluidization chambers have different dimensions and residence time spectra, the separation of the two drying areas into a first chamber and a separate second chamber, within which the Particles are mixed in each case, a narrowing of the resulting residence time spectrum and thus the resulting spectrum of degrees of drying is achieved.
  • the final drying at e2) can also take place in a belt dryer.
  • a belt dryer works with little or no fluidization of the particles, which is why it has a very narrow residence time spectrum.
  • the combination of a vibration and / or fluidization chamber for pre-drying e1) with a drum or belt dryer for final drying e2) combines the advantages of the good mixing achieved with e1) with the narrow residence time range with e2).
  • Steps a) to e) are expediently carried out continuously. This applies in particular to the pre-drying e1) and the final drying e2), which, as mentioned above, take place continuously in series.
  • Steps a) to c) can each take place in at least one continuous mixer which has a mixing chamber in which at least one rotating mixing and conveying element is mounted, which through the mixing chamber contains the semolina / flour mixture or the semolina and flour agglomerates promoted.
  • drying area e which is divided into two or more separate areas with a wide residence time spectrum (e1) and a narrow residence time spectrum (e2)
  • the division of the mixing area into an area for the initial mixing and wetting of the product (second process area) b) and an area for further mixing and swelling of the product (third process area c) contributes to a relatively narrow overall residence time spectrum in areas b) and c).
  • the mixing and conveying elements are preferably rotated at a speed of approximately 200-2000 rpm during the metered addition and mixing of water into the semolina / flour mixture, while the mixing and conveying elements in step c) ) continued mixing of the semolina / flour mixture wetted with water can be rotated at a speed of approx. 20 - 200 rpm.
  • step b) the product is fluidized and wetted.
  • the residence time spectrum in area b) is wide.
  • step c) the product swells, which is relatively compact due to the process space is transported.
  • the residence time spectrum in area c) is narrow.
  • the resulting residence time spectrum of areas b) and c) and the degree of swelling of the particles after passing through areas b) and c) is also relatively narrow.
  • the initial moisture content of the semolina and flour added and metered in step a) is preferably in the range of about 12-15% by weight.
  • the metered addition and mixing of water into the semolina / flour mixture in step b) then results in a mixture moisture of about 30-40% by weight of water.
  • about 1-2% by weight of water is added during the boiling in step c), and finally a product moisture of about 8-13% by weight is finally set during the drying in step e), expediently during predrying in step e1) a product moisture of approximately 15-20% by weight is initially set and the desired product moisture of approximately 11-12.5% by weight is set in the subsequent final drying in step e2).
  • wet screening takes place between steps c) and d), in which the product is divided into a wet fine fraction with too fine a product, into a wet medium fraction with an acceptable product and into a wet coarse fraction with too coarse Product is divided, the wet fine fraction being fed back to the process in step b) or c), the wet middle fraction being fed to step d) and the wet coarse fraction first being wet-crushed and then being fed to step d).
  • the advantage is that if only "good", i.e. uniform or equally large product, a uniform treatment of all couscous particles takes place, which also enables minimal product return, if necessary after a dry sifting before packaging the end product.
  • dry screening is carried out after step e), in which the product is divided into a dry fine fraction with too fine product, into a dry medium fraction with acceptable product and into a dry coarse fraction with too coarse product, the dry fine fraction in step a) is fed back to the process, the dry medium fraction is removed as the end product is packed and the dry coarse fraction is first dry-crushed and then packaged as the end product.
  • both wet sieving and dry sieving in which, on the one hand, the fine fraction is subsequently returned to the process for renewed agglomeration in step c) and, on the other hand, there is a subsequent deagglomeration of the coarse fraction, contribute to the optimal utilization of the raw materials semolina and Flour with. Since the resulting fine fractions are returned to the process in closed circuits by means of pneumatic lines and cyclone separators both in the wet and in the dry area of the process according to the invention, the process according to the invention is also distinguished by being free of dust and thus high hygiene and cleanliness.
  • the system according to the invention for performing the described method has the following elements:
  • a dosing device for the metered addition and mixing of semolina and flour to produce a semolina and flour particle-containing semolina / flour mixture; a first mixing device for the metered addition and mixing of water into the semolina / flour mixture by means of sufficiently rapid mixing movements for at least partial fluidization of the semolina / flour mixture for uniform wetting of the semolina and flour particles of the semolina / flour mixture; a second mixing device for the continued mixing of the water-containing semolina / flour mixture by means of less rapid mixing movements while avoiding fluidization of the semolina / flour mixture for the agglomeration of semolina and / or flour particles to form agglomerates comprising semolina and / or flour particles; a cooking device for cooking the agglomerates originating from the second mixing device to swell the starch contained in the semolina and flour particles; and a drying device for drying the starch-containing agglomerates originating from the cooking
  • a fluidized bed / vibro dryer is preferably used as the pre-dryer and the final dryer.
  • a fluidized bed / vibro dryer can also be used for the pre-dryer, while a belt or drum dryer is used as the final dryer. Both alternatives contribute to the narrowing of the overall residence time spectrum in the two dryers and thus to a product quality that is as uniform as possible.
  • the system can additionally have a wet classifier and a device for wet comminuting the wet coarse fraction from the wet classifier.
  • the system can have a dry sifter and a device for dry comminuting the wet coarse fraction from the dry sifter. This guarantees a practically complete utilization of the raw materials flour and semolina as well as a uniform particle size of the couscous obtained.
  • the product according to the invention has a swelling behavior in lukewarm water (30-40 ° C.) of at least 1: 3.
  • FIG. 1 shows a first embodiment of the system according to the invention
  • FIG. 2 shows a second exemplary embodiment of the system according to the invention.
  • FIG. 1 is a schematic illustration of a first exemplary embodiment of the system according to the invention for carrying out the method according to the invention.
  • a raw material supply line 1 Via a raw material supply line 1, the raw materials semolina and flour with an initial moisture content of about 12 to 15% are fed into a metering device 3. tion of the raw materials flour and semolina in a first mixing device 4.
  • the first mixing device 4 is supplied with water via a water supply line 2.
  • the first mixing device 4 is a "high-speed mixer" in which the initially relatively dry raw materials flour and semolina are fluidized together with the metered water, so that the surface of the semolina and flour particles is completely wetted.
  • the high-speed mixer 4 operates at speeds in the range from 200 to 1000 rpm, so that the product has a relatively short residence time in this first mixing device.
  • the product which has been pretreated and wetted in this way then passes into a second mixing device 5, which is designed as a "slow mixer", which operates at a speed of 20 to 200 rpm and thus has a longer residence time of the product than the first mixing device 4.
  • a second mixing device 5 which is designed as a "slow mixer", which operates at a speed of 20 to 200 rpm and thus has a longer residence time of the product than the first mixing device 4.
  • the product is also soaked inside, so that the raw materials, which mainly consist of starch, swell.
  • the water content of the product in the mixing device 5 is about 30 to 40%.
  • the agglomerate obtained in this way reaches a wet classifier 6 via a pneumatic line 17a and a cyclone separator 17b.
  • the product is classified into a wet fine fraction, a wet medium fraction and a wet coarse fraction.
  • the wet fine fraction contains particles that are smaller than the desired particle size. They are again fed to the first mixing device 4 via a scale 15 together with the raw materials semolina and flour which are metered in via the metering device 3.
  • the wet middle fraction is one via a pneumatic line 18a and a cyclone 18b Cooking device 7 supplied.
  • the wet coarse fraction of the particles passes through a reductor 16, in which wet comminution of too large agglomerates takes place, again into the second mixing device or the slow mixer 5. This ensures that too fine particles and too coarse particles agglomerate again or again be deagglomerated so that they can also be passed on to the cooking device 7 as an acceptable wet middle fraction on the next pass through the wet sifter 6.
  • the wet particles are cooked at an elevated temperature and with the addition of 1 to 2% water. This causes the starchy particles to swell completely.
  • the cooked starch particles then go first to a pre-dryer 8 and then to a final dryer 9, each of which is a fluidized bed / ibro dryer.
  • the particles are dried in the first fluidized bed / vibratory dryer 8 using conventional heat or infrared radiation to a water content of 15 to 20%.
  • further drying takes place with conventional heat or infrared radiation to a water content of 11 to 12%. Drying in a fluidized bed with a hot drying gas and / or by infrared radiation is very effective.
  • the dried but still hot product reaches a fluidized bed cooler 10 via a further pneumatic line 19a and a further cyclone separator 19b.
  • This fluidized bed cooler 10 is constructed similarly to the two fluidized bed / vibro dryer 8 and 9. However, it does not work with hot air but with cold air.
  • the now dry and cooled product reaches a dry sifter H in this dry sifter 11, similar to the wet sifting previously carried out, Corner sifting of the added product into a dry fine fraction, a dry middle fraction and a dry coarse fraction.
  • the coarse fraction expelled by the dry sifter 11 is fed to a granulator 12, in which the particles are comminuted, similarly to the previously too large wet particles in the reductor 16.
  • the comminuted particles reach the dry classifier 11 again via the pneumatic lines 21a and 22a and the cyclone separators 21b and 22b.
  • the dry fine fraction which results from the particles which are already too small when they are fed into the dry classifier 11, and from the particles in the granulator 12 strongly comminuted particles, the raw materials semolina and flour are fed again via a return line 13 (only partially shown), and thus reaches the process described so far again via the metering device 3.
  • the dry middle fraction represents the desired end product with the correct particle size and is filled into storage container 14. The end product is stored or packaged there.
  • FIG. 2 is a schematic illustration of a second exemplary embodiment of the system according to the invention for carrying out the method according to the invention. All elements of FIG. 2, which are identical to elements of FIG. 1, have the same reference numbers. Similar to the first exemplary embodiment in FIG. 1, in the second exemplary embodiment in FIG. 2, the raw materials semolina and flour are agglomerated with the aid of the metering device 3, the first mixing device 4 (high-speed mixer), and the second mixing device 5 (slow mixer or agglomerator ) and the wet sifter 6. The subsequent cooking also takes place here in a belt cooker 7.
  • the product particles are dried by means of a pre-dryer 8, which is a vortex / vibro dryer as in the first Embodiment, and by means of a final dryer 9 ', which, in contrast to the first embodiment here is a belt or drum dryer.
  • product cooling is carried out here with the aid of a fluidized bed cooler 10.
  • the subsequent dry classification using a dry classifier 11 in conjunction with a granulator 12 for the rejected dry coarse fraction takes place in a manner similar to that in the first exemplary embodiment.
  • the dry fine fraction is again fed to the raw materials semolina and flour, while the dry medium fraction acceptable as the end product is fed to the storage containers 14 for storage or subsequent packaging.
  • Raw material supply line Water supply line Dosing device for raw materials first mixing device second mixing device wet sifter cooking device or belt cooker pre-dryer or fluidized bed / vibro dryer end dryer or fluidized bed / vibro dryer 'end dryer or belt or drum dryer 0 fluidized bed cooler 1 dry sifter for end product 2 granulator (for dry comminution) 3 return line for dry fine fraction 4 storage containers (for end product) 5 scales 6 reductor (for wet comminution) 7a pneumatic line 8a pneumatic line 9a pneumatic line 0a pneumatic line 1a pneumatic line 2a pneumatic line 3a pneumatic line 7b cyclone separator 8b cyclone separator 9b cyclone separator 0b cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator 1 cyclone separator

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

L'invention concerne un procédé et une installation de production continue de coucous ou de produits équivalents présentant des agglomérats de semoule et/ou de farine. Ce procédé consiste à: a) doser la semoule et la farine et les mélanger pour obtenir un mélange semoule/farine; b) doser et incorporer l'eau au mélange semoule/farine, en agitant suffisamment vigoureusement pour fluidifier au moins partiellement le mélange semoule/farine afin d'obtenir un mouillage uniforme des particules de semoule et de farine du mélange semoule/farine; c) continuer à battre le mélange semoule/farine dilué à l'eau en battant moins vite pour éviter une fluidification du mélange semoule/farine et ainsi obtenir l'agglomération des particules de semoule et/ou de farine et donc des agglomérats de particules de semoule et/ou de farine; d) cuire les agglomérats obtenus en c) en ajoutant éventuellement de l'eau pour provoquer le gonflement de l'amidon contenu dans les particules de semoule et de farine; e) sécher les agglomérats contenant de l'amidon et gonflés obtenus en d) en mélangeant ces agglomérats au moins par intermittence pendant le processus de séchage pour empêcher l'agglutination des agglomérats obtenus en c) et cuits en d).
EP03807720A 2002-10-08 2003-08-19 Production continue de couscous Withdrawn EP1551237A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE10246843 2002-10-08
DE10246843A DE10246843A1 (de) 2002-10-08 2002-10-08 Kontinuierliche Herstellung von Couscous
PCT/CH2003/000557 WO2004032650A1 (fr) 2002-10-08 2003-08-19 Production continue de couscous

Publications (1)

Publication Number Publication Date
EP1551237A1 true EP1551237A1 (fr) 2005-07-13

Family

ID=32086857

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03807720A Withdrawn EP1551237A1 (fr) 2002-10-08 2003-08-19 Production continue de couscous

Country Status (4)

Country Link
EP (1) EP1551237A1 (fr)
AU (1) AU2003250716A1 (fr)
DE (1) DE10246843A1 (fr)
WO (1) WO2004032650A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMI20060023A1 (it) * 2006-01-10 2007-07-11 Couscousseries Du Sud C D S Couscous industriale ad alta digeribilita'
IT1396930B1 (it) * 2009-11-19 2012-12-20 Bianchi Macchina per la produzione di mazluga.
ITPD20110312A1 (it) * 2011-10-03 2013-04-04 Suba Alimentare Srl Impianto per la produzione di cous cous

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1078367B (it) * 1976-01-30 1985-05-08 Buehler Ag Geb Processo per la fabbricazione del"cuscus"e dispositivo per la messa in opera di tale processo
DE3635313A1 (de) * 1986-10-17 1988-04-28 Bayer Ag Verfahren zur herstellung von granulaten
CH682619A5 (de) * 1991-06-18 1993-10-29 Buehler Ag Verfahren und Vorrichtung zur Herstellung eines knöllchenförmigen Produktes.
US5334407A (en) * 1993-01-26 1994-08-02 North Dakota State University Research Foundation Couscous
US6000146A (en) * 1997-01-14 1999-12-14 Knorr Foods Co., Ltd. Apparatus and method for continuously granulating powder material

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2004032650A1 *

Also Published As

Publication number Publication date
DE10246843A1 (de) 2004-05-27
WO2004032650A1 (fr) 2004-04-22
AU2003250716A1 (en) 2004-05-04

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