EP3541521A1 - Procédé de production de farine de grains entiers - Google Patents

Procédé de production de farine de grains entiers

Info

Publication number
EP3541521A1
EP3541521A1 EP17811208.2A EP17811208A EP3541521A1 EP 3541521 A1 EP3541521 A1 EP 3541521A1 EP 17811208 A EP17811208 A EP 17811208A EP 3541521 A1 EP3541521 A1 EP 3541521A1
Authority
EP
European Patent Office
Prior art keywords
caryopses
reactor
ground
process according
rotor
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.)
Granted
Application number
EP17811208.2A
Other languages
German (de)
English (en)
Other versions
EP3541521B1 (fr
Inventor
Massimo VEZZANI
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.)
VOMM IMPIANTI E PROCESSI SpA
Original Assignee
Ambiente e Nutrizione SRL
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 Ambiente e Nutrizione SRL filed Critical Ambiente e Nutrizione SRL
Priority to PL17811208T priority Critical patent/PL3541521T3/pl
Publication of EP3541521A1 publication Critical patent/EP3541521A1/fr
Application granted granted Critical
Publication of EP3541521B1 publication Critical patent/EP3541521B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/04—Wet treatment, e.g. washing, wetting, softening
    • B02B1/06—Devices with rotary parts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/08—Conditioning grain with respect to temperature or water content
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B5/00—Grain treatment not otherwise provided for
    • B02B5/02—Combined processes

Definitions

  • the present invention relates to the sector of the food industry. More particularly, the invention relates to a process for the production of whole grain meal obtained from cereals.
  • Cereals e.g. wheat, rice, corn, barley, sorghum, etc.
  • Cereals are consumed the world over as the basis of an alimentary diet since they are the primary source of carbohydrates owing to the high starch content of the endosperm which is located in the central part of the caryopsis.
  • the following layers which form the bran, are located as follows in the caryopsis, starting from the outside: pericarp, testa, nucellar layer (or hyaline layer) and aleurone, while the internal part consists of endosperm and germ.
  • Flour is the main product obtained from the process of grinding the soft wheat and consists of the innermost starchy parts of the caryopsis (endosperm) after separation from the outermost parts (the bran, which represents about 15% of the total content of the caryopsis, and the germ, which forms about 3%) traditionally intended for livestock feeding.
  • Meal is conventionally produced by breaking (grinding) the caryopses as such, followed by sieving of the fragments produced, which may contain only endosperm or parts of endosperm accompanied by bran and germ. The aforementioned fragments are then conveyed away for successive grinding and separation steps aimed at releasing and separating as far as possible the fractions of endosperm from the other components of the caryopsis.
  • the whole grain flours which are commercially available are obtained by adding to a "white" flour, obtained essentially from the endosperm alone, the bran obtained by means of the aforementioned abrasion and decortication operations, after the same has undergone regrinding treatment, in order to reduce the particle size, and heat stabilization treatment, in order to prevent the oxidation caused by enzymatic degradation.
  • the bran obtained in this way is in fact subject to degradation, even after a short period of time, owing to occurrence of oxidation reactions (rancidity) affecting the lipid components present in the bran, which may also contain germ parts very rich in lipids.
  • Rancidity is generally caused by the activation of enzymes (lipase and lipoxygenase) which are present in the bran and attack the lipid portion present. Consequently, attempts have been made to prevent this phenomenon by deactivating these enzymes with heat.
  • the heat treatment of bran may result in darkening of the bran, the creation of unpleasant tastes and chemical degradation affecting the lipid portion.
  • the problem underlying the present invention has therefore been that of providing a meal which may be correctly defined as "whole grain", since obtained from the grinding of the entire caryopsis, said meal being able to be stored for a long period of time at room temperature without being affected by rancidity or degradation and having optimum organoleptic properties.
  • a process for the production of a whole grain cereal meal which comprises the steps of: a) grinding cereal caryopses into particles of diameter of not less than 2 mm; b) providing a wet heat treatment reactor comprising a cylindrical tubular body with horizontal axis, having at least one opening for the introduction of the ground caryopses of step a) and water or an aqueous solution and at least one discharge opening, a heating jacket for raising the temperature of said tubular body to a temperature of at least 80°C, and a rotor, arranged inside the cylindrical tubular body and comprising a shaft provided with elements projecting radially therefrom; c) feeding a continuous flow of said ground caryopses into said reactor, wherein the rotor is rotated at a speed greater than or equal to 150 rpm; d) feeding into said reactor, together with said flow of ground caryopses, a continuous flow of water or aqueous solution, which is dispersed into
  • a continuous flow of steam is fed into the wet heat treatment reactor through the aforementioned at least one inlet opening.
  • a flow of gas preferably air, heated to a temperature of at least 100°C, is also fed into this reactor, through the aforementioned at least one inlet opening.
  • the aforementioned aqueous solution may contain one or more water- soluble ingredients, selected from the group comprising salts, in particular sodium chloride, flavorings, water-soluble vitamins, in particular ascorbic acid, and natural antioxidants.
  • water- soluble ingredients selected from the group comprising salts, in particular sodium chloride, flavorings, water-soluble vitamins, in particular ascorbic acid, and natural antioxidants.
  • the temperature of the inner wall of the reactor for the wet heat treatment is preferably kept at 100- 160°C, conveniently at 100- 120°C.
  • the rotational speed of the rotor of the reactor for wet heat treatment is preferably set to 500-3000 rpm.
  • the residence time of the ground caryopses inside the wet thermal treatment reactor is preferably between 20 and 60 seconds.
  • the temperature of the inner wall of the thermal dehydration and treatment reactor is preferably kept at 120-280°C, conveniently at 150- 190°C.
  • the rotational speed of the rotor of the thermal dehydration and treatment reactor is preferably set to 300- 1200 rpm.
  • the temperature of the gas flow fed into the thermal dehydration and treatment reactor is preferably between 120°C and 250°C, conveniently between 140°C and 190°C.
  • the residence time of the ground caryopses inside the thermal dehydration and treatment reactor is preferably between 30 and 70 seconds.
  • the water or aqueous solution fed into the wet heat treatment has preferably a temperature of 80- 1 10°C, conveniently 90- 1 10°C.
  • the ratio between the flow rate of the water or aqueous solution fed into the wet heat treatment reactor and the flow rate of the wet ground caryopses particles fed into the wet heat treatment reactor is preferably comprised between 1 : 10 and 1 :2, conveniently between 1 :4 and 1 :2.5.
  • the aforementioned elements radially projecting from the rotor shaft may be for example rod-like or in the form of vanes or V-blades or beaters.
  • the process according to the invention may also comprise, prior to the aforementioned step b), a step where the aforementioned cereal caryopses ground into particles of diameter of not less than 2 mm are immersed in water at 80- 100°C for a time of between 15 and 60 minutes.
  • Meal is understood as meaning a finely divided product which is obtained from the grinding of cereal seeds and may be in the form of flour, semolina or fine granules.
  • cereals is understood as meaning plants belonging to different families, in particular Graminacee (wheat, rice, barley, rye, oat, corn, sorghum and teff), Polygonaceae (buckwheat), Amaranthaceae (amaranth) and Chenopodiaceae (quinoa).
  • the present invention also relates to a whole grain cereal meal obtained by means of the aforementioned process, such as a bakery product obtained from such whole grain meal.
  • the whole grain meal obtained with the process according to the present invention is particularly suitable for making bakery products which, compared to the bakery products made with refined flour, have the major advantage that they contain the components of high nutritional value present in the bran (fiber, minerals, vitamins), while at the same time they have organoleptic/ structural properties (color, taste, texture) entirely comparable to those of corresponding products obtained from completely bran-free meal. Moreover, these organoleptic/ structural properties remain substantially unchanged for the entire shelf-life of the finished product.
  • FIG. 1 shows in schematic form an embodiment of a plant for implementing the process according to the present invention.
  • an apparatus used for the process according to the present invention comprises a wet heat treatment reactor consisting essentially of a cylindrical tubular body 1 , closed at the opposite ends by end plates 2, 3 and coaxially provided with a heating/ cooling jacket intended to be passed through by a fluid, for example diathermic oil, so as to keep the inner wall of the body 1 at a predefined temperature.
  • a wet heat treatment reactor consisting essentially of a cylindrical tubular body 1 , closed at the opposite ends by end plates 2, 3 and coaxially provided with a heating/ cooling jacket intended to be passed through by a fluid, for example diathermic oil, so as to keep the inner wall of the body 1 at a predefined temperature.
  • the tubular body 1 is provided with inlet openings 5, 6 and 10, i.e. 5 for the water or aqueous solution, 6 for the caryopses and 10 for the steam, as well as a discharge opening 7.
  • the tubular body 1 rotatably supports a rotor 8 comprising a shaft 8 provided with elements radially projecting therefrom in the form of blades 9 which are arranged helically and oriented so as to centrifuge and at the same time convey towards the outlet the flows of ground caryopses and water or aqueous solution.
  • a motor M is provided for operation of the rotor at variable speeds ranging from 150 to 3000 rpm.
  • the wet caryopses Upon exiting the reactor, the wet caryopses are fed via a pipe 1 1 , communicating with the discharge opening 7 of the wet heat treatment reactor, to the injector device 51.
  • the body of the injector device 51 has a tubular shape and is provided with an inlet opening 55 which receives the ground caryopses from the pipe 1 1 , and an outlet opening 57.
  • the tubular body 51 rotatably supports a bladed or screw rotor 58 which imparts to the wet ground caryopses an advancing thrust towards the outlet opening 57 so as to convey said wet ground caryopses to the inlet opening 105 of a thermal dehydration and treatment reactor 101.
  • This reactor 101 which has a structure entirely similar to the wet treatment reactor mentioned further above, is not described in detail.
  • the components of the thermal dehydration and treatment reactor which are identical to those of the wet heat treatment reactor are indicated by the same reference numbers increased by 100.
  • the dried ground caryopses output from the thermal dehydration and treatment reactor are conveyed to a storage container 18 which separates them from the steam and air which are also output from this reactor.
  • the dried ground caryopses are fed to a conventional cereal mill in order to reduce further the particle size and obtain corresponding whole grain cereal meal.
  • the whole grain cereal meal obtained with the process according to the present invention in addition to the aforementioned advantages (presence of components with a high nutritional value (fiber, minerals, vitamins) together with organoleptic/ structural properties entirely similar to those of corresponding entirely bran-free meal and long storage life at room temperature, offers the further advantage of rapid baking times compared to the previously known whole grain meal.
  • the mixtures for different types of bakery products obtained with the whole grain meal produced by the process according to the invention require an oven baking time which is substantially shorter than that required by mixtures prepared with conventional whole grain meal (but also non whole grain meal).
  • the baking time may be reduced by about 30-40%.
  • the wet heat treatment reactor 1 in which the bladed rotor 8 was rotated at a speed of 700 rpm, was continuously fed, via the opening 6, with a flow of soft wheat caryopses rough-ground beforehand inside a mill to obtain particles with a diameter of not less than 2 mm (average diameter 2.5 mm) (80 kg/h) having a moisture content of 13.5%.
  • a flow of water at 80°C was continuously fed (20 kg/h) through the opening 5
  • a flow of steam was continuously fed (15 kg/h) through the opening 10 at 105°C.
  • the wall temperature was controlled to remain at a value of 180°C, while the rotational speed of the bladed rotor 108 was kept constantly at 1000 rpm.
  • the ground caryopses were then fed to a cylinder mill where they underwent further grinding until a soft wheat whole grain flour with a grain size smaller than or equal to 300 ⁇ (diameter) was obtained.
  • a dough for short pastry biscuits with the composition shown below was prepared using the soft wheat whole grain flour according to Example 1 :
  • the ingredients of the short pastry biscuit were worked using conventional kneading methods inside a planetary machine with beater, mixing sugar and fat of the base recipe until a homogeneous dough was obtained and then adding the remaining ingredients.
  • short pastry biscuits were prepared from a dough which had a composition similar to that described above, but in which a type 0 flour was used instead of the soft wheat whole grain flour of Example 1.
  • the processing steps of Example 1 were repeated in an identical manner.
  • the short pastry biscuits obtained from Examples 2 and 3 underwent evaluation by a panel of trained tasters who gave their opinion on various characteristics of the biscuits, such as the overall appearance, the consistency when tasted, the crumbliness and the fragrance, giving a score of 1 to 10 for each of the characteristics assessed.
  • the overall average score was 8.1 for the short pastry biscuit according to Example 2 and 8.2 for the short pastry biscuit according to Example 3, namely substantially the same evaluation, despite the presence in the short pastry biscuit according to Example 2 of a significant amount of bran, which, as is well-known, tends to have a negative effect on the organoleptic and structural properties of the oven products.
  • Brioches, croissants and cakes made using both batters and Danish pastry doughs were also prepared using the whole grain flour of Example 2, again with optimum results in terms of organoleptic/ structural properties and confirming in all cases the substantial reduction in the aforementioned baking times.

Landscapes

  • Cereal-Derived Products (AREA)
  • Fodder In General (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de production de farine de grains entiers, comprenant les étapes consistant à : a) broyer des caryopses de céréales pour former des particules de diamètre non inférieur à 2 mm ; b) introduire un flux continu desdites caryopses broyées dans un réacteur de traitement thermique par voie humide comprenant un corps tubulaire cylindrique (1) à axe horizontal, ayant des ouvertures d'entrée (5, 6, 10) pour les caryopses broyées et pour l'eau, une ouverture de sortie (7), une chemise chauffante (4) et un rotor (8), comprenant un arbre pourvu d'éléments saillant radialement et mis en rotation à une vitesse supérieure ou égale à 150 tr/min, et introduire également un flux continu d'eau qui est dispersé en minuscules gouttelettes ; c) centrifuger ces flux contre la paroi interne du réacteur, pendant qu'ils avancent sensiblement en contact avec la paroi interne du réacteur vers l'ouverture de sortie (7), et évacuer à partir de l'ouverture de sortie un flux continu de particules de caryopses broyées humides (teneur en humidité de 20 à 30 %) ; d) introduire ces particules dans un réacteur de déshydratation et de traitement thermique, avec une structure similaire à celle du réacteur de traitement thermique par voie humide, à travers une ouverture d'entrée (105), la paroi interne du réacteur étant maintenue à une température d'au moins 100 °C au moyen d'une chemise chauffante (104) et le rotor (108) étant mis en rotation à une vitesse d'au moins 150 tr/min ; e) centrifuger et amener ces caryopses broyées humides à avancer à l'intérieur du réacteur au moyen de l'action de ce rotor et évacuer à partir de l'ouverture de sortie (107) du réacteur, un flux continu de caryopses broyées ayant une teneur en humidité comprise entre 2 % et 15 % ; f) soumettre ces caryopses broyées à une autre étape de broyage, pour réduire la taille des particules jusqu'à une valeur inférieure ou égale à 0,5 mm, obtenant ainsi la farine de grains entiers.
EP17811208.2A 2016-11-21 2017-11-16 Procédé de production de farine de grains entiers Active EP3541521B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL17811208T PL3541521T3 (pl) 2016-11-21 2017-11-16 Proces wytwarzania mąki pełnoziarnistej

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102016000117537A IT201600117537A1 (it) 2016-11-21 2016-11-21 Procedimento per la produzione di sfarinati integrali
PCT/EP2017/079517 WO2018091615A1 (fr) 2016-11-21 2017-11-16 Procédé de production de farine de grains entiers

Publications (2)

Publication Number Publication Date
EP3541521A1 true EP3541521A1 (fr) 2019-09-25
EP3541521B1 EP3541521B1 (fr) 2021-12-29

Family

ID=58266142

Family Applications (1)

Application Number Title Priority Date Filing Date
EP17811208.2A Active EP3541521B1 (fr) 2016-11-21 2017-11-16 Procédé de production de farine de grains entiers

Country Status (5)

Country Link
EP (1) EP3541521B1 (fr)
ES (1) ES2909591T3 (fr)
IT (1) IT201600117537A1 (fr)
PL (1) PL3541521T3 (fr)
WO (1) WO2018091615A1 (fr)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB647085A (en) * 1948-03-02 1950-12-06 Herbert Horace Ward Improvements relating to the treatment of oats and groats from oats
FR1007288A (fr) * 1948-03-16 1952-05-05 Procédé d'amélioration des grains de céréales et produits qu'on en tire
CA1321525C (fr) 1987-06-18 1993-08-24 Joseph John Tkac Procede de mouture de la farine
CA1313330C (fr) 1988-12-16 1993-02-02 Joseph Tkac Procede pour l'elimination des couches de son des grains de ble
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
ITMI20022066A1 (it) 2002-09-30 2004-04-01 Barilla Alimentare Spa Procedimento per la produzione di sfarinati di grano.
WO2016120234A1 (fr) * 2015-01-29 2016-08-04 Ambiente E Nutrizione S.R.L. Procédé d'amélioration de propriétés organoleptique et nutritionnelle de farine de légumineuse et de constituants et dérivés de celle-ci

Also Published As

Publication number Publication date
EP3541521B1 (fr) 2021-12-29
WO2018091615A1 (fr) 2018-05-24
PL3541521T3 (pl) 2022-04-25
IT201600117537A1 (it) 2018-05-21
ES2909591T3 (es) 2022-05-09

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