RU2685929C1 - Method for production of flour for confectionary and bakery production - Google Patents

Method for production of flour for confectionary and bakery production Download PDF

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Publication number
RU2685929C1
RU2685929C1 RU2018124632A RU2018124632A RU2685929C1 RU 2685929 C1 RU2685929 C1 RU 2685929C1 RU 2018124632 A RU2018124632 A RU 2018124632A RU 2018124632 A RU2018124632 A RU 2018124632A RU 2685929 C1 RU2685929 C1 RU 2685929C1
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flour
grinding
production
mixture
bakery
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RU2018124632A
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Russian (ru)
Inventor
Роман Хажсетович Кандроков
Георгий Нестерович Панкратов
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Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева)
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    • BPERFORMING OPERATIONS; TRANSPORTING
    • B02CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02CCRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C4/00Crushing or disintegrating by roller mills
    • B02C4/02Crushing or disintegrating by roller mills with two or more rollers
    • B02C4/06Crushing or disintegrating by roller mills with two or more rollers specially adapted for milling grain
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B02CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02CCRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00Other milling methods or mills specially adapted for grain

Abstract

FIELD: food industry.
SUBSTANCE: method for production of flour relates to grinding of grain mixture for production of food flour and may be used in food industry, in particular, in production of confectionary and bakery products. Method involving initial raw material cleaning, peeling and grinding consists in the fact that a mixture of peeled wheat grains and peeled cedar nut seeds is taken in ratio of 9:1. Prepared mixture is milled on roller machines with the location of the grooved edge on the edge with the speed of rotation of fast roller 4.0–8.0 m/s. Ratio of circular speeds of fast- and slow-rotating rollers makes 1.5–3.5. Density of rolls cutting makes 4–9 pieces per 1 cm with riffle incline 5.0–10.0 %. Product of grinding is sorted on sieve of various size.
EFFECT: method allows to expand raw material base for confectionary and bakery industry.
1 cl, 1 tbl

Description

The invention relates to the food industry, namely the grinding of a mixture of grain to obtain food flour for confectionery and bakery production.
A method of obtaining vegetable oil and food protein product type flour (RF patent 2057794, 1992), including cleaning pine nuts from trash, size calibration into fractions, hulling, separation of the kernel from the husk, followed by separation of the oil by pressing to obtain food protein flour type product. The disadvantages of this method are the difficulty of peeling pine nuts and the insufficient completeness of extraction of cedar oil by pressing.
A method of obtaining cedar oil and cedar flour (RF patent 2181756 publ. 04/27/2002) with taste and smell, including pretreatment of pine nut with hexane at the boiling point of the solvent for 0.5-1 h, grinding and subsequent extraction with hexane at a volume The ratio of pine nuts: solvent 1: 1-1: 2 at the boiling point of the solvent for 2-4 hours, after which the hexane is removed under vacuum, separating cedar oil, and the post-extraction residue is further crushed and sorted. The disadvantages of this method are the low yield of flour - 18-25% and fineness of grinding. As a flour sieve, the authors use a too large sieve with a mesh size of 1 mm.
The closest to the claimed invention is a method of obtaining native flax flour (US Pat. RF №2620367, publ. 05.05.2017) consisting in pre-cleaning and double peeling flax seeds with a fat content of not more than 40% on impact machines (hammer crusher), mainly grinding on impact machines (hammer crusher, entolerator, detacher, disintegrator, dismembrator) with a single or multiple pass, followed by sorting the grinding product on sieves of various sizes and obtaining three sizes native flax meal.
The disadvantage of this method of native flax flour is the difficulty of reproduction in industrial flour mills.
In the process of analyzing the array of patent and scientific literature revealed that a technical problem in this area is an insufficient range of food flour with a high content of protein and fat for use in the confectionery and bakery industry.
The technical result achieved as a result of the implementation of the developed technical solution is to expand the raw material base for the confectionery and bakery industry by processing grain of wheat and pine nut seeds to produce high-fat wheat and nut (cedar) flour for the confectionery and bakery industries .
To achieve the technical result in the method of obtaining flour for confectionery and bakery production, including cleaning the raw materials, peeling and grinding, pre-compose the grinding mixture of peeled wheat and peeled seeds of pine nuts, which are taken in a ratio of 9: 1, the prepared mixture is ground into roller machines with the arrangement of the flute edge on the edge with the speed of rotation of the fast roller 4.0-8.0 m / s, with the ratio of circular speeds of the fast- and slow-rotating rollers 1.5-3.5, with p Lot size cutting rollers 4-9 pieces per 1 cm, with a slope of flute 5,0-10,0%, followed by sorting the grinding product on sieves of various sizes.
A characteristic feature of cedar nut seeds is a high fat content of 59.9-68.6% with a content of polyunsaturated fatty acids (PUFA) (families ω-3, ω-6, ω-9) up to 41.1%, monounsaturated fatty acids (MFA ) up to 19.9%, saturated fatty acids (EFA) up to 4.6%. Pine nut seeds contain up to 13.7-16.6% protein and a balanced amino acid composition, dietary fiber up to 18.5%, with a proportion of soluble PV 8-10%, carbohydrate - 10.23%.
An example of the method. The production of wheat-nut (cedar) flour with a high content of fat and protein involves the following sequence of operations. The initial grinding mixture consisting of 90% of wheat, which has undergone preliminary peeling, and 10% of the seeds of cedar nut goes to the roller mill of the first torn system. The upper gathering of the milling intermediate products goes to the subsequent torn system, the second gathering to 1 grinding system, and the passage to the control of wheat-nut (cedar) flour with a high content of protein and fat. Total IV rainy system. The descent from the IV ragged system is sent to the bunker for bran. Grinding systems five. The exit from the 5th grinding is fed to the vymolnuyu system, the passage of the sieve goes to the control of the flour, and the vymolnoy system is sent to the bunker for bran.
The mixture was ground on roller machines with a speed of rotation of a fast roll of 5.0 m / s with a ratio of circular velocities of fast and slow-turning rollers - 2.5.
In embodiments of the method, the prepared mixture was ground on roller machines with a density of cutting rolls of 6 pieces per 1 cm with a flute gradient of 7%.
Wheat grain before grinding was subjected to peeling, removing up to 20% of the shells.
The main grinding was carried out on machines shock-abrasive action (roller machines) with multiple passes. The technological scheme for the production of wheat-nut (cedar) flour with a high content of fat and protein consists of 4 ragged, 5 grinding, and 1 extrusion system. The resulting wheat-nut (cedar) flour differed in chemical composition from the original wheat baking flour and can be used for various purposes in the confectionery and bakery industry.
The chemical composition of the original wheat flour and wheat-nut (cedar) flour with a high content of fat and protein, obtained by the present method, are presented in table 1.
Figure 00000001
Analysis of the data in table 1 shows that the resulting product is characterized by a high content of fat and protein, which allows it to be positioned as a high-lipid flour mixture for the production of a wide range of flour confectionery and bakery products, including functional products.
Compared to the control sample in the wheat-nut flour, the fat content increased by 462%, and the protein content by 9.6%. At the same time, the product was enriched not only with fat and protein, but with polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MFA), saturated fatty acids (EFA) contained in nut (cedar) fat, minerals and vitamins.
The total is: wheat-nut (cedar) flour with high fat and protein content from torn systems - 10.7%, from grinding systems - 71.8%, wheat-nut bran (cedar) from torn systems - 3.8%, wheat-nut (cedar) bran from the vymol system - 13.7%.
The claimed method of obtaining wheat-nut (cedar) flour with a high content of fat and protein has industrial applicability and can be implemented at any flour mill or farms.
Thus, the claimed technical result of the invention is achieved - obtaining wheat-nut (cedar) flour with a high content of fat and protein for confectionery and bakery production.

Claims (1)

  1. The method of obtaining flour for confectionery and bakery production, including the cleaning of raw materials, peeling and grinding, characterized in that they preliminarily constitute a grinding mixture of peeled wheat and cedar nut seeds, which are taken in a ratio of 9: 1, the prepared mixture is ground on roller machines with the location of the flute tip on the tip with the speed of rotation of the fast roll of 4.0-8.0 m / s, with the ratio of circular velocities of fast and slow-rotating rollers 1.5-3.5, with a density of cutting of rollers 4-9 pieces per 1 cm, with clone riffle 5.0-10.0%, followed by screening for product refining sieves of various sizes.
RU2018124632A 2018-07-05 2018-07-05 Method for production of flour for confectionary and bakery production RU2685929C1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2740322C1 (en) * 2020-02-14 2021-01-13 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" Method of producing triticalano-nut (cedar) flour

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
RU2070834C1 (en) * 1995-06-28 1996-12-27 Василий Николаевич Калашников Grain flour production method
RU2376344C1 (en) * 2008-08-06 2009-12-20 Государственное научное учреждение Всероссийский научнo-исследовательский и проектно-технологический институт механизации льноводства Россельхозакадемии (ГНУ ВНИПТИМЛ Россельхозакадемии) Method of production of food flour out of ground oil seeds namely linen seeds (versions)
WO2014035470A1 (en) * 2012-08-31 2014-03-06 Tegel Daniel High protein meal and flour compostions and methods
RU2552049C2 (en) * 2013-10-09 2015-06-10 Государственное научное учреждение Всероссийский научно-исследовательский институт зерна и продуктов его переработки Россельхозакадемии (ГНУ ВНИИЗ Россельхозакадемии) Method for production of macaroni flour or groats similar to semolina from triticale grain
EP2693897B1 (en) * 2011-04-01 2016-11-16 Intercontinental Great Brands LLC Method and system for multi-stage stabilization of whole grain flour
RU2620367C1 (en) * 2015-12-28 2017-05-25 Федеральное государственное бюджетное учреждение "Всероссийский научно-исследовательский институт зерна и продуктов его переработки" (ФГБНУ "ВНИИЗ") Method of obtaining native flax flour

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
RU2070834C1 (en) * 1995-06-28 1996-12-27 Василий Николаевич Калашников Grain flour production method
RU2376344C1 (en) * 2008-08-06 2009-12-20 Государственное научное учреждение Всероссийский научнo-исследовательский и проектно-технологический институт механизации льноводства Россельхозакадемии (ГНУ ВНИПТИМЛ Россельхозакадемии) Method of production of food flour out of ground oil seeds namely linen seeds (versions)
EP2693897B1 (en) * 2011-04-01 2016-11-16 Intercontinental Great Brands LLC Method and system for multi-stage stabilization of whole grain flour
WO2014035470A1 (en) * 2012-08-31 2014-03-06 Tegel Daniel High protein meal and flour compostions and methods
RU2552049C2 (en) * 2013-10-09 2015-06-10 Государственное научное учреждение Всероссийский научно-исследовательский институт зерна и продуктов его переработки Россельхозакадемии (ГНУ ВНИИЗ Россельхозакадемии) Method for production of macaroni flour or groats similar to semolina from triticale grain
RU2620367C1 (en) * 2015-12-28 2017-05-25 Федеральное государственное бюджетное учреждение "Всероссийский научно-исследовательский институт зерна и продуктов его переработки" (ФГБНУ "ВНИИЗ") Method of obtaining native flax flour

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2740322C1 (en) * 2020-02-14 2021-01-13 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" Method of producing triticalano-nut (cedar) flour

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