US1751032A - Grinding of bread grain - Google Patents

Description

Mpx-ch 18, 1930. K. DIENSTl l 1,751,932

GRINDING OF BREAD GRAIN Filed Sept. 1. 1928 Patented Mar. 18, 1930 UNITED staresvv naar DIENST, or rRANnroRr-oN-Tnn-MAIN, GERMANY y ,n 'n

GBINDING or Banni) GRAIN Application lfiled. September 1, 1928,', Seriai'No. 303,527, and in Germany December 24, 1927;

This inventionhas reference. to thefgrind+ lng of bread-grains, wheat, rye, corn and the like, and it is particularly intended to devise means of so conducting the grinding process 5 thatthe valuefof-'the grain-as a` foodvis' in.- creasedand a very high output is secured, and it further relates to means of facilitating the grinding process generally, and to Vobtain a better product than usually obtainable l heretofore; Broadly consideredv the treatment ofl grain for the production of'flour, 'as disclosed by the previous artvas usually effected according to two general me'thods; ln accordance with one method previously l cleaned` grain was submitted to a washing operation and was then substantially completely peeled in the wet condition whereuponit wasground up into fiour eitherldirec'tlyfor after a subsequent drying and additional purification stage. In accordance with another method the previously cleaned and washed butsubstantially unpeeled grain was v caused to 'pass either Without or after repeatedv wetting or moisteningthrough a plurality v of trickling columns or `containersofothervwise well-known construction, whereupon the grain 'was heated up' in a well known conditiener to a temperature of substantially 70 degreescentigrade (158 degrees in a con` 'ditioner or similar preparatory treating ap,- p'aratus and was then cooled down to 20 degrees centigrade (GSdegrees F.) and after having passed throughv the final purification stage. was delivered to the grinding instru- 3D mentalities. l/Vith the method'of treatment first referred to, it was' not possible to carry on the preparation of the grains of mixtures of bread grain which usuallyV constitute thel material under treatment and which generally consist of grains of'soft andhard condition in such a ymanner that they individual grains' beca-me uniformas regards-their hardness, and this lack of uniformity in the hardness-of ythe grains interfered vvery essentially withthe process etgrindng. p 1 Y In accordance with the other previous treatment above referred to there isa'tendency to arrive at a compensation-ofthe degrees o effhardnjessbetween the individual. grainsfgof meren respectively soft and hard vcondition but it has been impossible heretofore to arrive at thedesired uniformity7 in view of the fact thatvthe layer of woody fibres or cellulose surrounding the grains will absorb and retain the moisture inthe wetting and moistening treatment of the grain, wit-hout, however, allowing the moisture to reach the core of the grain, because by the passage of the material through the conditioner this ymoisture is driven off and vaporized. As a result thereof the grains still possess different degrees of hardness and interfere with the grinding in a similar manner as stated with relation to the first-mentioned method. T o this should be' the grinding output of white flours and also interferes with the baking qualities thereof.

Now in accordance with my invention which constitutes the subject: mattervof; this application, the previously cleaned vor puri- -iied and washed grain .whichhas beenfsubstantially completely peeled in the. wet; way, is caused to pass through tricklingcolumns orsimilar containers of'well.+knownl construction and without being previously wetted or eoy moistened, yor according to another modificaf tion, afterhaving` been .repeatedly wettedV or moistened.y .Thereupon the grain 1s heated 1n aconditioner or similar preparatory instru-` :mentality eto a, temperature of substantially Z0 degreescentigrade, and vis then cooled down to abouty 2O degrees centigrade, Whereand vto the grinding operation. Byr beting treated in accordance with this method, the

completepeeling off of the woody fibre from Y aegreescentigrade; .andn @assessment the upon itis ysubmitted to a subsequent cleaning absence of thelayer of Woody fibres, the per-y meation of the corewith the moisture is effeet-ed *rapidlyY Vand without disturbing vinfluences. i In accordance with this method the condition of hardness of the individual grains becomesr Very uniform for all practical purpo-ses" and the grains thus treated'may be casily'groundtwith but alowk consumption f of power and with .very high yield into'white kinds of flour of superior baking qualities.

K The. grinding inthe Amoistrcoindition of ad-r l' l l vantage, because the skin of the grains'i's 'suiiii cieiitly tough to resist trituration, and it is'ob- Y y g' vious that triturated particles of the skin and husk wouldspoil the flour and would make it dark By siftinggo lthe pure white flour by` means of Wide-mesh siftersl the coarse partie cles offskinV which have not beenjgr'ound down toa n Hour-like' condition, are thrown off, Aand al very superior flour lof coarse-grained touch -whichfis generally .preferred byfthe public Y isobtained. Such liour is, moreover, the morey 1 adapted for. baking purposes the less pressure v hasbeen 'used in the grinding operation, inasf mucho-'as .the fats which in the grinding opleration ofthe grain have been forced into the flou-r considerably .reduce thejbaking quali.

c ties-thereof.` In accordance with theprocess VV vcomparatively., high degreev of moisture, "sayV u y of this inventiomit' becomes possible toeifect the grinding at a reduced pressure. v n @The kinds Vof HourV` thus Vobtained showv *a -l yield :ofrpure Vwhite `fl'ours of high baking qualities, because as aresult ofthe sharp dry.'-

` l ingprocedure, the skin of the grain Ybecomes .l "brittle-Land' is rubbedlo and triturated ,during the grinding,"so that the ourfobf, Ytained in the sifting.operation'becomes'im;A

lpureand is discolored.,V` Si'fters of line mesh l may be used by means of which'thev finely l! 'jtritu'ratedskin is partly separated Afrom the flour, but the"l use i of. such v siftersy causes the liour to lose its coarse-grained touch which is i' so 'much` preferred in the-trade., Furthei. more, in-order to be-ableto separate the flour I at all in the case of'sifters of ine'dmesh, v it becomes necessary to grind the grainmuch Iii-ner with the resulting increaseof pressure Y' Y between the grinding rollers. Suchpractice also impairsthe baking `qualities ofv the flour.

.l N'owyvin order' to utilize the advantages-,of `60 Vfthe proce'ssfdescribed, in c onnectionfwith the manufacture offflourofdry condition, the V'grain according to this'invention insteadof @being sharply dried before the;y grinding 'n as heretofore, is treated so' as'to reduce' the 'eX- by this invention t'o the desired degree, whichk may forinstance :be effected by means of thev otherwise well-known drying in vacuo oirv under reduced air pressure., vr' i f v On the accompanying drawing a system of apparatus is yshown diagrammatically embodying theprincipal features of my Ainvention,Y the drawing showing' conventionally a combination of VpiecesA of apparatus rvfor the .c ,Cleaning7 peelingand further treating of` bread grai-n.-l`hecleaning section Vof the `plant isindicated at 1 in the drawing, but it is obvious'that instead of a single cleaning Fromv the cleaning "section Yl the "grain is which itfma'y be conducted, as Vindica-,ted by 1 the arrows in the drawing, to the usualwstoneremoving machine/5,2, whichy is;associatedv any approved and vconvenientmanner with the "washing section, and in some j embodiY kmachine a pluralityAthere'f@my` be 'USBCL l vusually delivered to the/washing section lofy n the Vplant of well-known construction, fromk mentswith drying devices. The grain is thus i washed and while still vwet lis delivered to the Vwet-,peeling section indicated at 3 in the drawing orgtoany :other kind of *peeling instrumentality inwhich the'grain is VsubstantiallyV completely jpeeled whereupon, the'l grain which, in accordancey with the preferred manf ner fof' treatment and inaccordance withl the Ynatureof theparticular grain' has beeny wetted one or several times ispassed through trickling, airing, drying ory similarly treating lup-v right tubes or columns 4 whichintheembodi-V l ment shown are providedWit-h pervious or r`ion perforated-.walls adapted for the passage of hot air, allowing the moisture to l penetratel into'the interior of the grain while removing excess of moisture by drying. :Afterhaving i *passed through these columns or tubes or`f lthrough similar'drying andY airing meansof any ,approved or well-known construction, lthegrain'fis conducted into a conditioner in,- gdicated at 5 inthe drawingY and ofy any suit- -able construction which in the exemplilica# tion shown is provided in its upperjpor'tion `.with heating elements, 'whilegin the lower kpart of the conditioner cooling means '.(perforatedsheets) are arranged." It ma'ylthus `loe heated as hereinbefore mentioned to a temperature of substantially 770 ,degrees centin grate and cooled down to a VteInvJ/era'tureV of QO'degreescentigrate, for which purpose a lfurther special cooling member 6`may be employed.- Afterhaving been-treatedy and con.-`

ditioned in v'this manner, `the grain 'is sublfrnitted tothe/action of asubsequenticleaning portion of the plantv which is diagrammatif (cally indicated aty 7 .in the drawing, with' the understanding,rhowever, that instead yof/one cleaning section 7,-a plurality thereof may berus'ed. F rom this subsequent cleaningv 'secf tion .7' thetreated ,grainisconducted to; one or moreiseries of grinders .8 of anyapproved Y constructionand. from; .which it. vrnayfhe withdrawn and delivered for consumption or shipment.

It should be understood that the lbroad features of the invention herein shown and described are susceptible of modiications and changes, as Will suggest themselves to the operator in the carrying out of the method described and the operation of the apparatus, except as otherwise stated in the appended claims.

I claim Y 1. The method ot grinding bread-grain into flour, which comprises preliminarily cleaning the grain, Washing it, then substantially completely peeling the grain in the Wet Way, submitting it to motion and to airing, thereupon heating it to a temperature of substantially 158 degrees F. and subsequently cooling the heated grain to substantially 20 degrees F. and submitting it to additional cleaning and to afgrinding operation.

2. The method of grinding bread-grain into lour, which comprises preliminarily cleaning the grain, Washing it, then substan- 'Cially completely peeling the grain in the Wet Way, repeatedly moistening it, submitting it to motion and to airing, thereupon heating it to a temperature of substantially 158 degrees F. and subsequent-ly cooling the heated grain to substantially 20 degrees F. and submitting it to additional cleaning and to a grinding operation.

3. The method of grinding bread-grain into flour, which comprises preliminarily cleaning the grain, Washing it, then substantially completely peeling the grain in the Wet Way, repeatedly moistening it, submitting it to motion and to airing, moistening it again, thereupon heating it to a temperature of substantially 158 degrees F. and subsequently cooling the heated grain to substantially 2O degrees F. and submitting it to additional cleaning and to a grinding operation.

4. The method of grinding bread-grain int-o flour, which comprises preliminarily cleaning the grain, Washing it, then substantially completely peeling the grain in the Wet Way, submitting it to motion and to airing, thereupon heating it to a temperature of substantially 158 degreesF. and subsequently cooling the heated grain to substantiallyQG degrees F., submitting it to additional cleaning and to a grinding operation and then drying the finished tlour to reduce its moisture.

5. The method of grinding bread-grain into flour, which comprises preliminarily cleaning the grain, Washing it, then substantially completely peeling the grain in the Wet Way, repeatedly moistening it, submitting it to motion and to airing, thereupon heating it to a temperature of substantially 158 degrees F. and subsequently cooling the heated grain to substantially 20 degrees F., submitting it to additional cleaning and to a grinding operation and `then dryingV the rinished iour to reduceits moisture. y

6. The method of grinding bread-grain into flour, Whichv comprises preliminarily cleaning the grain, Washing it, then substantially completely peeling the grain in the Wet Way, repeatedly moistening it, submitting it .degrees F., submitting it to additional cleaning and to a grinding operation and then drying the finished flour to reduce its moisture.

1n testimony whereof I have afIiXed my signature.

KARL DIENST.

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