MX2010004977A - Process for the manufacture of cereal and grain flour. - Google Patents

Abstract

The present invention pertains to the technical field of the manufacture of cereal and grain flour, mainly referring to a process in which several of the operations thereof are performed in a simultaneous manner in the same equipment, which results in a process of highly energetic efficiency. The inventive process comprises the following stages: Mixing, Conditioning, Dosing, Milling, Drying and Final Cooking, Sieving and Packaging; the process is characterised, amongst other aspects, in that the milling, drying and cooking stages are performed in a simultaneous manner, in the same equipment for achieving the desired grain cooking. For obtaining the final cook of the grains and cereals, the heat is transferred thereto for a predetermined period of time; for dehydrating the grains, the water contained in the grain being brought into contact with a relative humidity atmosphere which is substantially low for removing the humidity from the grain; the milling of the grains is produced by re peatedly impacting the grains against the walls of a chamber and a rotor for reducing the size thereof so as to obtain the desired granulometry, the remaining and subsequent steps are those commonly used in this industry.

Description

RARE PROCESS FOR THE ELABORATION OF GRAIN AND CEREAL FLOUR The present invention corresponds to the technical field of the preparation of cereal flours and precooked grains, particularly it refers to a process in which several of its operations are carried out simultaneously in the same equipment, resulting in a process of high energy efficiency.

BACKGROUND OF THE INVENTION.

There is a considerable number of equipment and processes in the industry for the cooking of grains and cereals. as to the elaboration of flours of said products.

Referring to the grains of corn, there is a process that is well known to be identified as nixtamalization, it is the millenary process of Mesoamerican origin by which the corn is cooked with water in the presence of lime. The word comes from nixtamal, which comes from Nahuatl nextli, or ashes of lime, and tamalli, cooked corn dough.

The first step in nixtamalization is to cook the corn kernels in an alkaline solution at a temperature close to the boiling point. After cooking, the corn ! Leave immersed in the broth for a few moments. The duration The time of cooking and soaking of the corn varies according to local traditions and the type of food to be prepared, it can be left to cook from a few minutes to an hour, and soaking from several minutes to about a day. During cooking and soaking, a series of chemical and physical changes take place in corn grains, because the components of the cell membrane of corn grains, including hemicellulose and pectin, are highly soluble in corn. alkaline solutions, the grains soften and their pericarps (shells) become loose. The grain is hydrated and absorbs calcium and potassium (depending on the compounds used) throughout the entire process. The starches are partially gelatinized, some starches and soluble gums coming mainly from the pericarp are dispersed in the liquid. The cooking produces changes in the main protein of corn, which makes proteins and nutrients more assimilable to the human body. After cooking, the alkaline broth (known as nejayote), which contains a large part of the pericarp, germ, small particles of broken corn and other substances, is decanted and discarded. The beans are completely washed to clean them from the remains of nejayote, which has an unpleasant taste. The pericarp is mostly discarded, along with fractions of broken grain and germ which causes waste and contamination. This operation is done by hand, in a traditional way or in small-scale preparations, or mechanically, on a larger scale or in industrial production.

The prepared grain is called nixtamal. The nixtamal has many uses, some of contemporary origin and others of historical origin. The nixtamal can be used fresh or can be dried for later use, furthermore it is used in the preparation of many other foods. The ground fresh nixtamal turns into dough and is used to make tortillas, tamales, and arepas. Dry and ground, it is called nixtamalized corn flour or instant masa, which is usually rehydrated and used as a dough.

According to the present invention grain (s) is understood as cereals such as corn, wheat, rice, barley, millet and sorghum, oats and rye; to legumes such as soybeans, peas, caráotas, beans, lentils and pigeon pea; and to seeds such as flaxseed, sunflower, amaranth, sesame, pips, either individually or mixtures of these.

According to the present invention, additives are understood to be compounds that are optionally used such as: bleaches, softeners, preservatives, flavorings, cooking accelerators, dyes, gums, yeasts, and thickeners.

As background of the present invention, the applicant has had knowledge of the following patent applications and patents that are briefly described below.

PA / a / 2005/000891. The present invention is related to the dough and tortilla production industry, and any new industry in which the nixtamalization of any product is required, more specifically relates to a process of nixtamalization with a rotating reactor. The advantages of this process with respect to those of the state of the art lie in reaching the desired temperature within the trinomial water-lime-corn as quickly as possible, achieving a nixtamalization process that allows a nixtamalized corn flour without blackening or undesirable odors and make possible a team that allows the application of the process that has the above qualities. The process is characterized by comprising a step of conditioning the grain prior to rest and after removing the grain from the reactor, said Conditioning consists of passing the grain through a certain amount of water to provide water adsorbed to the grain.

MX / a / 2007/002681. The process basically consists of nixtamalizing the grain in a high-pressure cylindrical cooker in a range that varies between 1.05 kg / cm2 and 20 Kg / cm2, having an inclined position of 25 ° to 45 °, the cooking time is 5 min . at 20 min., with a lime concentration of 0.3% to 1%, it is fired with direct steam and / or jacket steam. The nixtamal is maintained in another cylinder of repose that once obtained, is ground in a disk mill for the preparation of flour and discs or stones to obtain dough. 9708828. It uses a reactor with alavés, fixed reaction chamber equipped with a stirrer with rotating vanes and stirrers that move and stir the mixture, wrapped and heated by a thermal oil jacket, connected to a pressure eliminator system or expansion tank, heated to turn by a coil and burner for hot oil. 9403848. The process consists of dehydrating the corn by centrifuging it, after boiling it for 3 to 5 minutes in water saturated with lime. After this the corn is precooked and ready for any mill of the same that is they use to make the nixtamal, obtain nixtamalized flour by grinding the grain dry and adding the necessary water to turn it into ready mass to produce tortillas.

PA / a / 2003/005529. It relates to a reactor design of the type formed by a central chamber and a series of jackets surrounding it, comprising a longitudinal end at a given height, and another longitudinal end opposite a lower height, forming the longitudinal line of the reactor with respect to the horizontal, an angle selected between 15 and 30.

PA / a / 2003/009659. The process is carried out in an apparatus comprising a vacuum system, a pressure system and a heating system; wherein the vacuum system produces vacuum in a container of the heating system in order to open the pores of the product to be cooked, so that the elements that are going to be absorbed in said product can penetrate by osmosis. 9201983. A structure consisting of two concentric containers with a concave base is used, the first of which is the container for liquids and the second one for solids with the number of perforations necessary for penetration of the liquid into the grain.

PA / a / 2001/001754. The process is characterized because it is carried out 1) adding to a certain amount of fractionated corn, between 0.6 and 1.0% of. lime with respect to the amount of corn, 2) between 35 and 65% w / v of water with respect to the amount of corn to be nixtamalized, at a temperature of 55 and 65 ° C; and 3) maintaining this temperature for a time between 35 and 120 minutes, keeping the corn-water-lime moving.

PA / a / 2005/002025. An improved process for obtaining dough or corn flour, which uses a modified extrusion system that has two extrusion tubes, where in the first extruder the corn is nixtamalized, and in the second, the cooling of the mixture is accelerated , which will prevent, the flocculation of the starch. 9409276. The process consists basically of three steps that are: first the cleaning of the maize by means of water with which the final washing of the maize is avoided, as the second step is the cooking of the corn by means of an electric and electronic tub that works by means of of electricity that heats some resistors that are located around the ink that heat the oil that is in a chamber, with this system the water that will serve to cook the corn is heated, this tub does not consume gas and therefore does not contaminate and finally a cooling tub by means of air, with which the final washing is eliminated and therefore the contamination of the drain is also eliminated.

US 4,463,022. A method and apparatus for treating a grain by grinding are described under controlled conditions of humidity, temperature and impact quality. The process is particularly adapted to manufacture flour for instant tortilla, (flour dough), from a mixture of corn and lime and can be made continuously. In a preferred embodiment, the grain with the added lime is fed into a grinding chamber and crushed to a fine powder by the action of breaker bars that crush the grain against break plates mounted along the circumference of the cage of a crushing chamber. During grinding the grain product is subjected to a vapor atmosphere generated by the moisture content of the grain, heat of friction and heat applied. The vapor atmosphere is maintained by blocking the entry of air while the grain is fed and the flour is extracted, and a cooked dry flour product is obtained. Several operating parameters are controllable, resulting in energy savings, avoiding the generation of waste water, drying the product and processing the losses, while also reducing the total processing time.

Regarding the inventions described in the above documents none of these precedes the present invention, since they do not use a process for the preparation of precooked grain and cereal flour as developed according to the present invention. The above documents do not disclose a process in which the grinding, drying and final cooking necessary to achieve the best digestibility of the grains and cereals is carried out at the same time and in the same equipment. Where grain can be used in an integral way without generating waste or polluting effluents. In the above documents a process is not disclosed in which the heat generated by the friction is used when crushing the grain in both dehydration and partial cooking. The obvious differences between the documents described as background and the present invention are summarized as follows: The process of the present invention is not characterized by comprising a step of conditioning the grain prior to rest and after removing the grain from the reactor, as described in PA / a / 2005/000891; no cooking is done high pressure as in MX / a / 2007/002681; no heating and pressure elimination stages or expansion stage are carried out as in 9708828; the dehydration stage of the grain is not performed by centrifugation after boiling it as in 9403848; a reactor forming a longitudinal line at an angle between 15 and 30 ° is not used as in PA / a / 2003/005529; in the process of the present invention, vacuum conditions are not used as in PA / a / 2003/009659; 2 concentric containers are not used as in 9201983; the operations performed in the process of the present invention are different from those of PA / a / 2001/00175; Extrusion operations are not used as in PA / a / 2005/002025 and no electric or electronic tubs are used as in 9409276.

With respect to the patent US 4,463,022 there are also important differences with respect to the present invention, which are described below and will become apparent during the present description. 1. - the moisture content of the grain in US Pat. No. 4,463,022 at the entrance to the grinding chamber is 10-15%, the humidity of the pre-baked grain upon entering the grinding chamber in the present application is 18-50%. 2. - the invention of the present application does not have a crushing chamber and an outer chamber, it has a single chamber. 3. - The invention of the present sun does not have a circular mesh spaced around the perimeter of the grinding chamber. 4. - in the invention of the present application there is no blockage of air entering the grinding chamber. 5. - In claims 9 and 15 of the US patent, 4,463,022 the preconditioning step is claimed, which contains a drying step at 66 ° C for about 1 hour. The differences with the present invention is that the purpose of the conditioning stage in the 2 cases is different. In US Pat. No. 4,463,022 it is for coating the grain with calcium hydroxide and for making the processing or cooking of the grain more uniform and to reduce the total time of the process. In the process of the present invention this step is to obtain partial cooking at a temperature of 70 to 100 ° C and a time of 20 min. at 120 min. in the case of the patent US 4,463,022 the temperature is for drying the grain and is 66 ° C for 1 hour. In the case of the patent US 4, 463, 022 is an optional step and in the invention of the present application, drying is an intrinsic and necessary step. 6. - In the patent US 4,463,022 no detailed information of the conditioning step is provided, such as that claimed in claim 4 of the present application, such as the recirculation of water and the% moisture that has the precooked grain of between 18% and 50% normally when leaving this stage. 7. - The cycle that claims for air in US Patent 4,463,022 is different from that of the present invention, since in the latter it is not a closed cycle. 8. - In the patent US 4, 463, 022 heat is provided in the outer chamber and in the present invention no. 9. - In the grinding chamber of the patent US 4, 463, 022 there is a super heated atmosphere stream. In the grinding chamber of the present invention is not required. 10. The method of claim 12 of the patent US 4,463,022 is different from that of the present invention because in the latter there are no 2 chambers and the handling of grain and air is therefore different. 11. - What is atypical is that the grain in the US patent 4,463,022 comes with 10-15% moisture and leaves with 5-15%, practically no moisture decrease only the grinding and cooking is done, while in the present invention the moisture when entering the grinding chamber is 18-50% and the resulting flour has a humidity of 5-15%. 12. - The preconditioning in the patent US 4,463,022 which is claimed in claim 19, is similar to the mixing step of the present invention, with the difference that in the US patent 4,463,022 there must necessarily be a dehydration of the grain because if this does not is done, a paste can be formed inside the mill that would clog it, since the space between the grinding elements and the fixed part of the mollino is very small and the holes in the mesh would be easily covered with higher humidity. 13. - Another very important difference is that in the present invention the steam is introduced in the conditioning stage together with water to achieve a precooking, in the patent US 4,463,022 it is carried out in the mixing stage, with live steam. The essential difference is that in the process of US Pat. No. 4,463,022, the grain must be dried prior to grinding for the reason stated above. Additionally, dry cooking damages the grain, roasts it, the coefficient of heat transfer is very low in the grains, so water or moisture increase improves this coefficient, which allows a more uniform and less aggressive cooking.

As part of the present description, the following figures are attached: Figure 1. Shows a general flow chart of the process of the present invention.

Figure 2. Illustrates the equipment used as a grain conditioner.

Figure 3. Corresponds to the equipment where the stages of Grinding, Drying and Final Cooking of the grains are carried out. DETAILED DESCRIPTION OF THE INVENTION.

In the flow diagram of figure 1, the different stages of the process are shown, which correspond to the following: (1) Mixing, (2) Conditioning, (3) Grinding, Drying and Final Cooking, (4) ) Screening and (5) Packaging. Next, each of the stages that comprise the process as well as the characteristic aspects thereof will be described. (1) Mixing: they are dosed to a commercial mixer, which can be slats, rotating, Omega (it is a type where the "blades" resemble the shape of an omega) or another type, both cereal grain, optionally a Alkali, as well as optionally additives and water, once weighed, the ingredients are mixed inside the mixer, until a homogeneous mixture is achieved.

The preferred grains are according to the definition contained in the present description.

The alkali is selected from the group of: hydroxide and calcium oxide, potassium hydroxide and carbonate, sodium hydroxide, sodium carbonate, and trisodium phosphate. (2) Conditioning: The conditioning equipment used in this stage is shown in figure 2, in this stage the cereal grain is partially cooked in the presence of water, steam and for a predetermined time, depending on the characteristics desired in the final product the temperature is between 70 to 100 ° C and the partial cooking time is 20 min. 90 min. continuously feeding the mixture of the previous stage composed of raw grain and water, and also continuously discharging the precooked grain, with a humidity of between 18% and 50% by weight to the next step by means of a dispenser.

In the conditioning unit, the grain of cereal coming from the mixing stage is introduced to the conditioner (20), which is provided with a container (7) that serves to have an adequate volume for the material in the container, with a conical bottom (8), also has a steam inlet (9), with 2 branches entering through the part of the side wall of the conical lower chamber (8), a upper (18) ending in a steam diffuser and a lower one ending in a steam diffuser and mass flow promoter (10), in the lower part of the conical lower chamber (8), there is a screw conveyor ( 11), and in the lower part of said conveyor a condensate tank (12), from where they are recirculated to the chamber (7), passing through a filter (13), a pump (14), a recirculation pipe (15). ) and a spout (16) that is inside the upper chamber (7), there is also a spare water inlet (21) in the tank (12); the angle (19) that has the conical wall is more than 68 ° inclination.

In a condition of the Conditioner the lower conical chamber (8), may be the only one that exists, without the upper cylindrical chamber and without the sprint (16), in this mode the condensates are introduced to the next stage along with the grain and are expelled together with the moisture extracted from the grain with the air stream.

The cold grain is introduced through the inlet (17) and placed in countercurrent contact with the steam, which leaves the diffusers (18) and (10), so that the steam disperses and rises, heating, cooking and moistening the grain and condenses having transmitted almost all of its energy. The steam diffuser (18) is optional and is used especially to heat the chamber (8) more quickly at the start of an operation. The condensates of the steam drain to the lower part of the chamber (8) and enter the condensate recirculation tank (12), from where they are sent as recirculation to the upper chamber (7), by means of the pump (14) and passing previously by the filter (13); when it is required to replenish water, it is introduced to the tank (12) through the inlet (21). The grains in this conditioning stage, fall by gravity from the entrance (17), through the chamber (7) and the chamber (8), when they reach the bottom of the chamber (8), you have a partially cooked grain, This grain is transported by the conveyor (11) to stage 3 grinding, drying and final cooking, it was experimentally determined that an angle of more than 68 ° promotes the mass flow, which means that no layers of static material are formed next to the walls of the cone, so that the first thing that comes in comes first.

With the conditioner (20) it is possible to control precisely the final humidity that will vary between 18% and 50%, the residence time and the cooking temperature.

In the conditioning stage, as previously stated, the water recirculates, either that which comes from the condensates not absorbed of the steam as well as the water that is added to the process, so it stays warm and takes advantage of the energy very well, and only the necessary water is added to reach the desired humidity in the partially cooked grain, which will be between 18% and 50% normally. (3) Grinding, Drying and Final Cooking: By means of equipment specifically adapted to this process, the grinding, drying and final cooking necessary to achieve the desired characteristics in the flour is carried out at the same time.

Below we describe some basic aspects for the realization of this stage of the process.

For final cooking you need: 1. Hot 2. Transfer that heat to the grain evenly for a certain time To dehydrate you need: 1. To put in contact the water that has the grain with an atmosphere of relative humidity sufficiently low so that it removes this humidity of the grain.

To grind you need: 1. Impact the grain repeatedly and with the necessary force to reduce its size until achieving the ideal granulometry.

The operations in this stage according to the process of the present invention are: grinding, drying and cooking, the 3 are simultaneous, they are made in a specially adapted equipment to carry out these operations at the same time, the equipment consists of a single chamber and shown in Figure 3, the operations consist of introducing into a grinding chamber (22) thermally isolated from the environment, which is maintained at a temperature of 50 to 100 ° C, the mixture of grains, water and alkali from the previous stage , by the inlet (29), so that they collide with a rotor (39) that rotates at high speed, and are thrown by centrifugal force against the side walls of the chamber (22) and deflector plates (27) inside the chamber (22) The rotor rotates by the action of a motor (23) (directly coupled or by bands or other common means to modify the speed) to an axis (24) connected to the head of the rotor (26) in which are assembled some shock pieces (25), such as chains, knives, bars, hammers or other similar elements so that they break and impel the grains towards baffle plates (27), where they break and bounce the reduced particles of cereal grain again against the rotor, against themselves and against other deflector plates (27). The baffle plates (27), are integrated by its upper part to a conical section (28) that has a central hole. The cyclone separator (common) (35) has a blower (37), which sends a mist of moisture and air to the mist separator (33), the dry air optionally passes through a heater (32) and subsequently to the injectors ( 30), to introduce air into the chamber (22). Between the inner wall of the chamber (22) and the end of the impact pieces (25), there is a space (38), large enough not to cause grain crusts to form and the shock pieces to become stuck or make it difficult for them to rotate properly.

In the chamber (22) there is an ascending air flow produced by the injectors (30); the repeated impacts of the particles inside the chamber (22), the particles moving rapidly in the air flow and the rotor rotating at high speed generate a significant amount of heat by friction that becomes the natural source of heat for the process .

At the same time a strong current of hot air in an upward direction, keeps the suspended particles inside a turbulent flow of air. The air current in its upward trajectory inside the chamber (22), passes outside the conical section with central hole (28), as well as through the part of the central hole.

Each time the grain is hit and fractured, it is squeezed and exposed on its surface a quantity of water that is absorbed and dragged by the air flow and expelled from the system after passing through a cyclone separator (35), allowing to dehydrate mix.

This combination of factors creates an ideal atmosphere to achieve the final cooking of the grain, this is how the energy introduced is used to the maximum, resulting in a very high efficiency in this novel process.

Inside the chamber (22) there is a rotary selector (40) that controls the size of the particle that will exit to the cyclone separator (35), through the conduit (34), this selector allows only the exit of the small enough particles and light (dehydrated) leave the chamber (22), if the particles are not light enough to be dragged by the air or are too large, they will be forced to hit the rotor again when passing through the hole of the conical section ( 28) and repeat the cycle as many times as necessary.

These stages of the process are realized taking advantage of the heat generated by the friction when crushing the grain of cereal so much for the dehydration as for the partial cooking of the grain. This allows, in conjunction with the conditioning stage, to achieve a much higher efficiency than traditional processes. It is more efficient in the total use of the energy needed to make the final product because: The heat that is normally wasted and generated by friction is used.

The heat transfer necessary for cooking and dehydration takes place within an ideal environment, that is, with small particles with a large surface area within a hot and turbulent flow, which allows the maximum heat energy of the system to be utilized.

The kinetic energy of the multiple impacts of the cereal grain particles against the side walls of the chamber (22) and the deflector plates (27) of the chamber (22), as well as the impacts of some grain particles against others, causes the temperature of grain particles and shock surfaces to rise, instantaneously above 100 ° C, resulting in rapid evaporation or partial instantaneous evaporation of the moisture in the cereal grain particles. Most of the moisture is extracted mechanically due to the impacts of the particles of the grains, with its consequent substantial saving of energy thanks to the multiple impacts that cause the humidity to be literally squeezed out of the solid material. The moisture becomes a fine, hot mist which finally boils the grain, this same moisture is expelled from the chamber by means of air currents, with sufficient velocity to drag the dried, ground and cooked grain particles out of the chamber where they are separated in a cyclone separator (35) to exit through the part (36) of the separator (35) in the form of flour.

According to what has been described above, the moisture content of the cereal grain particles is substantially reduced until obtaining a product (flour) with humidity between 5% and 15%, and the residence time of the material in the chamber (22). ) is from 20 to 120 sec.

The present process is more efficient because it does not require large amounts of heat as conventional drying processes. In fact, the present process can be carried out without additional heat. (4) Screening. The screening of the product obtained in the previous step is optional. This step is carried out if necessary by conventional means such as vibrating screens. In the diagram of figure 1, the option of moving from stage 3 directly to stage 5 of packaging, without going through the screening stage, is shown. (6) Packaging. The packaging is done by any existing system depending on the desired presentation such as bags, bags, etc.

The same process can be used in the preparation of table cereals where. a flour of a certain cereal that has been previously cooked is required as a raw material.

In the preparation of snacks such as toast, churritos, chicharrones, Qtc, the products of this invention can also be used.

Example 1. 100 kg of corn were added to a slat mixer, lOKg was added. of water and 0.5 Kg. of Cal, and optionally additives, were mixed for 60 seconds to make the lime adhere to the corn pericarp homogeneously with the help of water.

The mixture is repeatedly charged to the conditioner to keep it constantly with 500 kg. of the same mixture inside the conditioner, maintaining the mixture by means of steam injection at a temperature of 80 ° C.

Water is added together with the steam condensates, at the top of the conditioner at an expense of 100 kg / hour and this drains slowly on the hot corn being absorbed by it in its descent.

The mixture is extracted by the lower part of the conditioner by means of a dispenser that feeds the next step. At an expense of 500 Kg / hour, the raw mixture that entered the top of the conditioner spent an hour inside the conditioner increasing its temperature, humidity and cooking level as it went down. same, where it came out with a humidity of approximately 32% and partially cooked. In the packaging, the conveyor (11) serves to extract the partially cooked mixture in a uniform manner so that all the grain passes the same time inside the conditioner. The grain level inside the conditioner should be kept constant.

This partially cooked mixture is fed at an expense of 500 kg / hour to the next equipment where it remains approximately 40 seconds, during which time it is crushed dehydrated and receives its final cooking to come out in the form of flour, the temperature in this stage is 70 ° C, and the moisture of the flour obtained is 12%.

Example 1 above is repeated with other grains to obtain the flour of such grains, the process is performed in a similar way to that of corn, replacing the lime by other compounds or even in the absence of lime.

Claims (11)

1. - Process for the elaboration of grain and cereal flour, characterized by the following stages: Mix grains and cereals, with an alkali, additives, and water; conditioning of the obtained mixture which comprises subjecting it to partial cooking of the cereal grain in the presence of water and steam, feeding the mixture composed of raw grain, an alkali and water, continuously, and also continuously unloading the precooked grain, with a moisture of between 18% and 50% by weight to the next step, by means of a dispenser; perform simultaneously and in the same equipment dehydration, grinding and final cooking, through the collision of cereal grain particles that are obtained from the conditioning stage, against a rotor equipped with knives, bars, chains, hammers or other similar elements, which rotates at a speed of more than 1000 RPM, in a single chamber, and against baffle plates inside the chamber causing the temperature of the cereal grain particles and the shock surfaces to rise, for instants above 100 ° C resulting in a partial instantaneous evaporation of moisture in the cereal grain particles. This energy increases the temperature of the atmosphere within which the grain is at 50-90 ° C and is used to achieve dehydration and the final cooking of the grain, moisture is expelled from the chamber by means of a current of air, with the speed enough to drag the dried, cooked and ground grain particles as flour out of the chamber to be separated from the moisture-air mist in a separator; until obtaining the flour with a humidity of between 5% and 15%; optionally the screening of the product obtained in the previous stage and packaging of the product.

2. - Process for the preparation of grain and cereal flour, according to claim 1, characterized in that in the conditioning stage the grain is partially cooked in the presence of water, steam and for a predetermined time, depending on the characteristics desired in the final product, the temperature is about 70 to 100 ° C and the time is 20 min. at 120 min. feeding the mixture consisting of raw cereal grain, and water continuously, and also continuously discharging the precooked grain with a humidity of between 18% and 50% by weight to the next step.

3. - Process for the preparation of grain and cereal flour, according to claim 1, characterized because in the preparation stage the grain coming from the mixing stage, is placed in countercurrent contact with steam, so that the steam disperses and rises heating, cooking and moistening the grain and condenses having transmitted almost in its entirety the energy he had.

4. - Process for the preparation of grain and cereal flour, according to claim 1, characterized in that in the conditioning stage the water is recirculated, either that which comes from the non-absorbed condensates of the steam as well as the water that is added to the process, so it is kept warm and energy and water are efficiently used, and only the water necessary to reach the desired humidity in the conditioned grain is added, controlling the final humidity that varies between 18% and 50% normally , the residence time and the cooking temperature.

5. - Process for the preparation of grain and cereal flour, according to claim 1, characterized by the simultaneous realization of the grinding, drying and cooking, consists in: entering in a thermally isolated grinding chamber, which is maintained at a temperature of 50 to 100 ° C, the mixture of grains and cereals, water and alkali from the previous stage, so that collide with a rotor that rotates at a speed greater than 1000 rpm and against pieces of shock in the rotor, such as chains, knives, bars, hammers or other similar elements in order to break the grains and be driven by centrifugal force to some baffle plates, where they break even further and the small particles of cereal grain bounce back against the rotor, against themselves and against other baffle plates and are thrown against the side walls of the chamber, when colliding the grains against the rotor the temperature of the particles rises instantaneously above 100 ° C; the residence time of the particles in the chamber is from 20 to 120 seconds; an air stream is fed to the chamber upstream to keep the particles suspended within a turbulent flow of air and to expel the humidity from the chamber; the particles are fed to a size selector so that only particles sufficiently small and light, dehydrated, pass into a separator, the particles leave the separator in the form of flour, cooked and with a humidity of between 5% and 15%.

6. - Process for the preparation of grain and cereal flour, according to claim 1, characterized in that in the stage of: grinding, drying and cooking, each Once the grain is hit and fractured, it is squeezed, the surface area increases exponentially and exposes on its surface a quantity of water that is absorbed and dragged by the flow of hot air and expelled after going through a separator for the mixture. that allto dehydrate the mixture.

7. - Process for the preparation of grain and cereal flour, according to claim 1, characterized in that in the stage of: grinding, drying and cooking, the grain particles before passing to a separator, previously pass through a rotary selector that it only allthe exit of particles sufficiently small and light, dehydrated, in the form of flour to leave towards the separator, if the particles are not light enough to be dragged by the air or are too large, they are forced to suffer collisions again and repeat the cycle as many times as necessary.

8. - Process for the preparation of grain and cereal flour, according to claim 1, characterized in that the humidity and air and the energy of the impacts form a fine and hot mist which finally cooks the grain, this same humidity is expelled of the camera by means of air currents, with speed, enough to drag the dried, ground and cooked grain particles out of the chamber where they are separated in a cyclone separator to exit the separator in the form of flour.

9. - Process for the preparation of grain flour and cereals, according to claim 1, characterized in that a fraction of the air after leaving the chamber and the separator drags much of the moisture out of the system, the other fraction of the air It is recirculated and mixed with fresh air from the environment which optionally goes through a heater before mixing and then to injectors to introduce air into the chamber, completing the cycle.

10. - Process for the preparation of grain and cereal flour, according to claim 1, characterized in that between the inner wall of the chamber and the end of the pieces of shock there is enough space so that they do not collide with each other and do not get stuck or it is difficult to turn them with the product that could be temporarily adhered to the surfaces.

11. - Process for the preparation of grain and cereal flour, according to claim 1, characterized in that it is carried out in the absence of alkali or additives. SUMMARIZES The present invention corresponds to the technical field of the production of grain and cereal flours, particularly it refers to a process in which several of its operations are performed simultaneously in the same equipment resulting in a process of high energy efficiency. The process of the present invention comprises the steps of: Mixing, Conditioning, Dosing, Grinding, Drying and Final Cooking, Screening and Packaging, among other aspects the process is characterized because the stage of grinding, drying and cooking is done simultaneously , in the same equipment, to achieve the desired cooking of the grain. To obtain the final cooking of the grains and cereals, heat is transferred to them uniformly, for a predetermined time; to dehydrate the grains, the water that has the grain is brought into contact with an atmosphere of relative humidity that is low enough to remove said moisture from the grain; the grinding of the grains occurs when the grains repeatedly hit against the walls of a chamber and a rotor to reduce its size until the desired granulometry is achieved, the remaining subsequent stages are those commonly used in this industry.