FR2983037A1 - Manuring grains or seeds of plants, which are useful in food substances e.g. bread and yogurt, comprises drying grains or seeds or derivatives and exposing obtained dried mixture to a smoke stream in an enclosure in which they are brewed - Google Patents

Abstract

Manuring grains or seeds of plants or their derivatives, comprises drying the grains or seeds or derivatives, and exposing the obtained dried mixture to a smoke stream in an enclosure in which they are brewed.

Description

TECHNICAL FIELD The present invention relates to a process for smoking grains or seeds of plants or their derivatives, and more particularly dry cereal grains and their derivatives. PRIOR ART In the present text, grains or seeds of plants or their derivatives include: whole or ground cereals, in particular wheat, rye, oats, rice, barley, millet, spelled corn; flour from these same cereals; outlets (envelopes) and fractions (semolina) of these same cereals; flakes of the same whole or crushed cereals; flour or flakes of these same heat-treated cereals (toasted or roasted); malted cereals and malted cereal derivatives; whole or crushed seeds, in particular sesame, buckwheat, sunflower, poppy, flax, squash; malted or heat-treated seeds; dried or whole nuts, especially nuts, hazelnuts, peanuts, pecans; mix of these different ingredients. Smoking of meat and fish is a well known historical process of preserving these products. In addition, its use for organoleptic purposes, in order to give the food a taste and smell characteristic of smoke has been extended to cheeses. More recently, smoked vegetable products have been proposed, particularly smoked malts and soya or smoked tofu. In the case of malt, smoking is carried out on a wet seed during the kilning process. EGM001-EN-4TEXTE DEPOSE JS-GE - 2 Today, to the applicant's knowledge, there are no grains or seeds of plants, or their dry derivatives, that are smoked while they are dry. However, the use of such products, particularly in breadmaking, would be particularly interesting in terms of organoleptic novelty and organoleptic properties provided to the consumer. The difficulty arises from the fact that the known smoking processes are not transposable as they are: the products usually treated are moist, which strongly favors the fixation of the smoke flavors. In addition, the required surfaces are large and the duration of exposure to smoke are much too long for these processes to be economically viable. Thus, in the case of smoking said cold (at room temperature, generally 20-25 ° C), the process lasts several days, while hot (55-80 ° C, or 100-120 ° C) ), the smoking time is several hours. In the case of malt, the smoking is done by injecting smoke into the hot air (generally at 70 ° C) of the kilning, a drying step which lasts from 24 to 48 hours. In addition, this drying of malt is practiced on large surfaces of several tens of square meters. The present invention therefore aims at providing a novel smoking process which is effective in obtaining sufficient aromatic impregnation on dry grains or seeds when they are smoked and economically attractive to exploit. SUMMARY OF THE INVENTION In this regard, the subject of the present invention is a process for smoking plant seeds or seeds or their derivatives which is remarkable in that said grains or seeds or derivatives are dry and loose and are exposed to a current. EGM001-EN-4TEXTE REMOVES JS-GE - 3 smoke in an enclosure in which they are brewed. Preferably, the chamber is at ambient temperature, the smoking being carried out "cold".

Surprisingly, the applicant noticed that the smoking with stirring allowed to obtain, over very short periods of time compared to those known (less than one hour) and without requiring heating, a very satisfactory aromatic impregnation so qualitatively than quantitatively and stably, found in the finished product in which the grain or seed treated is incorporated. Other advantages and features will become more apparent from the following detailed description. DETAILED DESCRIPTION OF THE INVENTION According to an essential characteristic of the invention, the grains or seeds of plants or their derivatives are dry and are exposed to a stream of smoke in an enclosure in which they are stirred. In the context of the present invention, dry means that the moisture content of grains or seeds or their derivative is less than 15%. According to another characteristic, for a useful volume V of the chamber, the smoking products (grains, seeds or derivatives) are loaded into the chamber at a volume between V / 4 and V / 2 inclusive. Preferably, the volume of products treated is V / 3. This choice offers a very good ratio organoleptic quality / cost. The enclosure is preferably and advantageously at ambient temperature, with a temperature that can be between 10 and 30 ° C. This produces a low temperature smoking, which is very economical. EGM001-EN-4_TEXT REMOVAL JS-GE According to one important feature, the speaker is a mixer. This mixer is taken from: blade mixer, ribbon mixer, coulter mixer, rotary mixer.

Preferably, a ribbon mixer will be used. According to another characteristic, the smoke stream is generated by injecting smoke from the combustion of wood or peat in a smoke generator. The injection of smoke from the generator can be passive by natural convection, or active. The active injection can be performed by a pump or a fan, the entrainment of the smoke can be direct, by suction, or by venturi effect. In addition, the smoke generator may, in the context of the present invention, be external to the enclosure or integrated therewith. Preferably, for a useful volume V of the enclosure, the smoke flow rate is between 2/3 V and 8/3 V per hour, including terminals.

In addition, the duration of exposure to smoke is between 5 and 60 minutes, inclusive, preferably between 15 and 40 minutes, preferably between 20 and 30 minutes. With regard to the fuel used for the production of smoke, it may be indifferently hardwood of different species (walnut, oak, beech, cherry, apple, hickory, maple, etc.) or softwood, as well as any type of vegetation whose combustion can generate smoke, in particular peat.

It may be in the form of chips, granules, pieces or sawdust. To this fuel can be added other flavoring materials such as spices (cinnamon, rosemary, juniper, EGM001-FR-4TEXTE REMOVAL JS-GE - 5 badian, anise, thyme ...), dried fruits or powders of fruits, citrus peel, etc. Industrial application The process according to the invention is preferably applied to the smoking of cereals and derivatives and makes it possible to incorporate the smoked products into food preparations, more especially food preparations containing cereals and those related to bread-making, such as bread. , pastry, cereal bars, yoghurt. EGM001-EN-4_TEXT RESTS JS-GE

Claims (10)

REVENDICATIONS1. Process for smoking grains or seeds of plants or their derivatives characterized in that said grains or seeds or derivatives are dry and loose and are exposed to a stream of smoke in an enclosure in which they are stirred. 2. Method according to the preceding claim characterized in that the mixing chamber is at room temperature. 3. Method according to any one of the preceding claims characterized in that for a useful volume V of the chamber, the smoke flow rate is between 2/3 V and 8/3 V per hour, inclusive terminals. 4. Method according to any one of the preceding claims characterized in that for a useful volume V of the enclosure, the volume of grains or seeds of plants or their treated derivatives is between V / 4 and V / 2 inclusive . 5. Method according to any one of the preceding claims characterized in that the moisture content of grains or seeds or their derivatives is less than 15%. 6. Method according to any one of the preceding claims characterized in that the duration of exposure to smoke is between 5 and 60 minutes, inclusive, preferably between 15 and 40 minutes, preferably between 20 and 30 minutes. EGM001-EN-4_TEXT REMOVES JS-GE- 7 - 7. Method according to any one of the preceding claims characterized in that the enclosure is a mixer. 8. Method according to any one of the preceding claims characterized in that the smoke stream is generated by injection of smoke from the combustion of wood or peat in a smoke generator. 9. Process according to any one of the preceding claims, characterized in that the seeds or seeds of plants or their derivatives are taken from: whole or ground cereals, in particular wheat, rye, oats, rice, barley, millet, spelled, corn flour of these same cereals, - Wheats and their fractions (semolina) - Flakes of the same whole or broken cereals, - Flours or flakes of the same cereals, heat-treated (toasted or roasted), - Malted cereals and malted cereal derivatives, - whole or ground seeds, in particular of sesame, buckwheat, sunflower, poppy, flax, squash, - malted or heat-treated seeds, - dried or whole nuts, in particular walnuts, hazelnuts, peanuts, pecans , - mixture of these different ingredients. EGM001-EN-4_TEXT REMOVAL JS-GE- 8 10. Use of grains or seeds of plants or their smoked derivatives, obtained by the method according to any one of the preceding claims, in food products, such as bread, pastry, cereal bars, yoghurt. EGM001-EN-4_TEXT REMOVES JS-GE