JPS60175556A - Grinding of grain and hull - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to flour milling, and more particularly to grain and bran milling.

It is known that grains produced by cereal cultivation consist of small kernels, i.e., endosperm, aleurone layer, embryo, pericarp, and outer pores.

In addition, protein in the endosperm, and therefore in highly purified flour, contains 1,000 essential amino acids (lysine, threonine, drift 7 am,
and valine, histidine and arginine)
The content in most parts of the grain is lower than the content in the whole grain. On the other hand, it is known that the content is much higher in bran and embryos. This is because, as a result of milling, most of the vitamins and proteins are taken up by the bran, which reduces the content of the above-mentioned biologically valuable substances in the flour.

Tables 1 and 2 below show the distribution of protein and vitamin content by morphological individual grain parts.
"Pshenitsa 1ot" written by J, G11nka
ssnka as Kahemtva (Wheat and Wheat Quality Vital Values)” Russian Books, Kolog Publishing House (Moscow) Iyu.

Takbnolo by Andori, Y. Auermin.
glyakhlebopekanogo prolzv
odstva (bread baking technique)” Russian Books, Pls
ab@vaya Promyllhlsnnost Publishing House (Moscow) 72, ref.

Table 7 Protein distribution in each morphological grain part (J,
Pericarp l! depending on Gl amount nka! External and external pores L, aleurone layer and transparent layer / Jt33 Internal milk Horn Table 2 Distribution of vitamins in individual morphological parts (L, Y,
(according to Auerman) BI B2 PP B3 B6 Pericarp and outer pore ノ! ≠ 2 /U aleurone layer 32
37 12 4! / 4/Internal milk J J, 2 /, 2
≠36 Embryo 2 /2 / J Germ Cyme 62 /Hiroshi /4112
Wheat flour containing bran grains is rich in protein, fatty acids, essential amino acids, cytoplasmic tissue, inorganic salts, and vitamins, so highly refined wheat flour and bran are also rich in nutrients.
rovgky @rKh1mlches+ky 5a
stavpischevykb produktov
(Chemical Composition of Foods)” Russian Books, Piscbavay
a promyshlsnnost publishing house (Moscow)
, 176, 127].

Therefore, bread made from whole kernels without separating the bran will have the vitamins and minerals contained in the whole kernel, and the biologically effective protein content of the initial kernel will be reduced. Maintained. Table 3 shows comparative data on the content of biologically active substances in whole wheat grain and flour 10011.

Table 3 Protein<p) ノ2,1/2. j /ノ, 7 fat (,
? ) 2.2 2+11 /, Zal Carbohydrate (,9)
6F, 0 6ri 3 70. r Calcium ('%') j
≠ 3ta 32s7 (mfJ 37ta 331. /
IQBl (Ini O,+3 0.u/ 0,37B
0 of 2 / 3 0. ]! 0. Nokopp <ruy
i, x, oza s, so it, sr tryptophan (,9) 0. /j O, Nohiro 0. / Korisin (,
G') (i, 3! 0.3P 0.30 Methioni 7 (
11) 0. /zao,itro,itThe size of bread flour particles is very important in bread making. Insufficient or over-milling will affect the baking properties of the flour.

Coarse flour produces bread of insufficient volume with rough, porous wall thickness. On the other hand, with very fine powder,
Bread whose volume has shrunk during conventional fresh bread production is obtained. The best quality bread is obtained from flour that has been ground to a size no larger than 230 mKm.

A method of grinding grain and bran by passing the grain and bran through rollers and subjecting them to compression and shear deformation is known [Y,N.

Kuprits, G., A. Egorov, and M. E. Ginzhurg et al.
lya perarabotkl zerna (grain processing technology)'' (Russian Books), Kolos Publishing House (Moscow), p. 77]. This method is QOJJ9-Q
What shear stress does 0173N/al12 require [1. A.

Written by Naumovr 8overshanatvovan
ie kondition rovaniyal iz
melchenlya psbenltay i r+
chi (improvement of preparation and grinding of wheat and rye)” Russian book, KOIO! 1 Publisher (Moscow)/f17J
-Reference]. However, this method has inherent disadvantages since it is not possible to achieve the required fineness of grinding.

Bran flour contains large bran and aleurone layer particles with a size of 600-700 mKm, so the cells of the aleurone layer are not fully digested, and the coarse bran particles can damage the intestinal wall. It may be the cause. Additionally, bran flour is almost completely devoid of the most effective grain component, the embryo.

Another disadvantage of the above method is that it takes many steps to grind the powder, which causes the rollers to wear out quickly, wastes a lot of power, and makes a lot of noise during the milling operation. Also, grinding equipment consumes a large amount of energy for heating, so its efficiency is quite low.

In order to improve the assimilation of biologically active substances, the ballast layer of the grain (pericarp and outer pores) must be very finely ground.

It is therefore an object of the present invention to provide a method for grinding grain and bran that allows obtaining very fine powder particles (less than 230 mKm) for producing bread with improved nutritional properties. .

This objective is achieved by a method of mechanically grinding the grains and bran by applying shear stress to the grains and bran, which grinding process involves a pressure of 0.2 to 30 MPa at a temperature of 20°C to 50°C. and o, or~3
It is characterized in that the raw material is pulverized by simultaneously applying a shear stress of N/B2.

The process is carried out continuously in a scree mixer having at least two scree mixers. The method of the invention makes it possible to improve the quality of the ground flour, ie the grain and bran can be ground to a fineness of less than JjOmKm.

With this method, grain flour with such a fractionated composition can be obtained in one step, and the bread made from this grain is highly nutritious without the addition of fortifiers such as dry milk, vegetable albumin substances, vitamins, etc. and has digestibility. This method eliminates the need for large grinding rollers and therefore only requires simple grinding techniques.

In addition to the aforementioned advantages, the method of the invention is characterized by the fact that less metal and powder are required to carry out the method and the noise level during grinding is lower.

These and other attendant advantages of the method according to the invention will become more fully apparent from the detailed description below.

As mentioned above, this method produces two types of grain and bran.
Temperatures from 0°C to 50°C and pressures from 0.2 to 30 MPm and o, or ~3 N/1111! consists in crushing the grain and bran by simultaneously applying a shear stress of .

Failure to comply with the conditions of the method described above will result in not being able to achieve the desired effect.

Therefore, pressures as low as 0.2 MPa and QOjN
If the grinding is carried out under shear stress less than /yr-, coarse powder will result. Conversely, if the process conditions exceed the specified upper limit, energy consumption will be unduly increased or milling equipment damage will occur without improving the quality of the flour.

Regarding the temperature, it should be kept within the range of J°C to SO°C, depending on the electrical requirements of the milling practices to obtain quality bread flour. Temperatures above 50°C can affect the biochemical composition of bread flour. For example, 10″C
temperature, accompanied by thermal denaturation of proteins.

The process of the invention is carried out continuously in a soufflé type mixer having at least two scree.

The raw material in the form of bran or grain is charged to the feed hopper of the scree mixer. Next, this raw material is fed to the charging zone of the flour mill by a metering device, and then captured by a screener and subjected to a pressure of 0.2 to 50 MPa, 0.03 to J
Grinding at a shear stress of N/11 M'' and a temperature of 20°C to SO°C.

As is clear from this description, the method of the invention is technically simple to implement, can be easily applied in industry, and is more advanced compared to conventional methods.

The main advantage of this method is that it produces finely ground bran grains.
The flour thus obtained is used to preserve the biologically active substances originally present in the grain and to produce highly nutritious and digestible bread without the aid of the addition of rare fortifiers. When it becomes possible to do so, it is t, -t5 point.

The method of the invention significantly simplifies the flour production technology, with less power expended for grain grinding, less metal required for the manufacture of the grinder, and less noise generated.

In view of the above, it can be concluded that, taking into account the simplicity of the process, its industrial suitability and the high quality of the powder obtained, the process according to the invention is artistically advantageous over the known grinding methods. is reasonable.

Below, various preferred examples of carrying out the method according to the invention are shown.

Example 1 Continuously feeding wheat bran to a twin scree mixer,
Temperature of 20°C, pressure of 0.2 MPa and 3N/ho2
pulverize with shear stress. The fineness of the obtained powder is shown in Table ≠.

Example 2 Continuously feeding wheat bran to a twin scree mixer,
Temperature of 30℃1. ? □MPa pressure and i, sH/H
Grind with 2O2 shear stress. The fineness of the obtained flour is shown in Table 1.

Example 3 Continuously feeding wheat bran into a twin scree mixer,
Temperature of 50°C, pressure of 50MPa and 0.0jN/g
Grind with a shear stress of m2. The fineness of the resulting flour is shown in Table ≠ Two Example Hongwheat grains were ground continuously in a twin scree mixer at a temperature of 20"C, a pressure of 2MPa, and a shear stress of JN/srs". The fractional composition of the obtained powder is shown in Table 1.

Example j Rye grains are continuously fed into a twin scree mixer and 50
℃ temperature, 50MP+1 pressure and 0. Oj N/1
The powder is pulverized with a shear stress of "rrx". The fractionated composition of the obtained powder is shown in Table ≠.

Example 6 Rye grains are continuously fed into a twin scree mixer,
℃ temperature, 30MPh pressure and/or ! N/Il
l! The fractionated composition of the resulting powder is shown in Table ≠.

Table≠ No wheat bran.

Ko Wheat Bran Kota♂ 3 Wheat bran μta 6 Wheat grains, no io.

It is clear that a very fine powder from the grains and bran is achieved by the method of the invention,
This means that known methods can
This is advantageous because it only requires pulverization to a size of Km.

Bread baked from the flour obtained by the method of the invention is highly nutritious. This is because this bread has a very low caloric value and has a beneficial effect on human blood composition, especially
This is because it acts to lower the percentage of conosterol and partially reduces the amount of total lipids in the blood. Therefore, bread produced from the flour obtained by the method of the present invention can also be called a nutritional food. This bread can be prescribed as a combined treatment of arteriosclerosis and peptic ulcers, as well as preventive measures against these diseases.

Bread made from flour containing finely ground bran is biologically better (in terms of protein efficiency) than standard bread samples! Flathead is valuable.

The method of the present invention exhibits the economy of grain production, since all morphological parts of the grain can be utilized effectively.

■Applicants Nautinoproizbonpidostowennoye, Oya, Biedenenie, Khlebopekalnoy, Bromishlennostiet Federation Moscow, Bolshaya, Cherkizovs Powers
Ritstua, 26 ar

Claims (1)

[Claims] 1. When grains and/or bran are treated with shear stress and pulverized, these raw materials 002-50MP
Pressure of a, 0.01~J N7gm” +7) ce/v
Process for grinding grain and bran, characterized in that they are ground into flour by simultaneous treatment at shear stress and a temperature between l"C and 50°C. J. Scree mixer with grinding at least two scrapers The pulverization method according to claim 1, which is carried out continuously.