USRE16116E

USRE16116E - Looze vennootschap

Info

Publication number: USRE16116E
Authority: US
Publication date: 1925-07-14

Description

Patented July 14,1925.. 1 Re. 16,116

iimrso STATES] PATENT-OFFICE,

EGBEBT connnnrs SU'THERLAND, or nnvnn'rnn, nnrnnnnnnns, assm'non ro mamv LOOZE vrmnoorscnnr, mnus'r unnnn MAA'ISCHAPPIJ' vooannnn noumr & van nan. LANDE, ornnvnnrnn, NETHERLANDS, A coaronnrrou or NETHERLANDS.

rnocnss FOR TREATING MEAL on FLOUR AND MILLm rBonUc'r's.

No Drawing. Original 170. 1,380,334, dated May 31, 1921, Serial No. 136,551, filed December 12, 1916.

V. Application for reissuefiled March 29, 1922. Serial No. 547,909.

To all whom it mag con-cam; by which reaction the' meal assumed a brown 13c it known that I, vEar-Eur Connnms' color, so that in some respects the quality Sornnnmno, chemist, residing at Deventer, of the treated meal. was poorer than that The Netherlands, have invented certain new of the'untreated'. Besides it was supposed,

l5 and useful Improvements in and Relating to rightly or wrongly, that the reactionof the 'a Process for Treating Meal or Flour and nitrogen dioxid gave rise to the formation Milling Products, of which the following is of poisonous or noxious substances in the a specification; meal and that its digestibility was rendered My invention relates to a process for more diflicult. I

, treating meal or flour and milling products That is Why in some places the processes made from any starting material and has in which nitrogen dioxid is used have fallen for its object to improve the color, the bak into disuse, and as matters stand at present 65 ingv qualities and the durability of these the "milling trade does not yet possess a useproducts. Y ful and entirely satisfactory process for By improvement in the baking qualities improving the quality of meal and flour as the property is meant thatdough prepared to its baking qualities, color and durability. from flour treated inthis way swells It has now been found by applicant that.

. stronger than dough made from untreated an; improvement in the color of meal and flour and produces loaves which are proflour, including inferior qualities thereof,

2 portionally larger, from the same amount together with preservation of the flour or offlour, .or'meal, such swelling being sep'} meal, and an improvement ofthe baking arate and distinct from the rising of qualities, are obtained by mixing the meal 1 raised bread, which latter is produced by or flour with a peroxidized compound. The

the addition of bread raising agents (e. g. "peroxidized compounds can be divided into baking powder etc.).' two classes (a) a true inorganic or orq The process may be applied to all kinds g'anic peroxid and (b) a peracid or per-salt of meal or Hour and milling products ob- ,which is capable of producing a bleaching tained from grain, as well as to all int'eraction on the flour, when used in amount 'mediate products. Itmay also be applied to chemically equivalent to 0.02% of hydro en meal from beans and tubers, which latter peroxid. The meal or flour is therea ter applicationhas the important advantage subjected to a-treatment by which the said that not only the color and the durability of peroxidized compound in themixture is desuch meals are improved,'but that also the composed with. the liberation of active oxydisagreeable odor and flavor, often inherent gen, which latter reacts very energetically 35 in such meals, fully disappear. This is, for on the-coloring substance of the meal, or instance, the case with meal from'soya beans flour, so that it assumes a bright and lively and from manioc roots. color.- Besides the above mentioned results Flour from grain is in the first place there is obtained another considerable techjudged by its baking qualities and its color, nical effect, to wit, the increasing of the '40 its durability being moreover a very immoisture absorbing qualitiesbf the flour,

portant feature. I the meal, or the milling products. There- Manyefl'o "have been made to improve ,fore, the bread yield from a given amount the baking 'qualities of meal and flour, howof any particular flour, is increased by this ever, without satisfactory results. From the invention.

4 5 methods proposed for improving the color' The expression true peroxidsi is inofflour andimilling prodncts from grain, tended to cover those inorganic peroxids those in which dioxid of nitrogen is used, which may be considered to be salts of hy- 1 have proved .to-be practicable to a certain. drogen. peroxid, and this compound itself, degree. It soon turned out however, that as well as organic. peroxids. According to 50 the improvement in color attained thereby their nature the peroxids, as above dewas not very important, while it was difiiscribed, may be added either as such, or in cult to control the process; the result being solution or suspension. I do not limit my- 1 a too strong react-ionof the nitrogen dioxid, self, either to special representatives of the groups of compounds mentioned, nor' to a special form in which they are added to the meal or flour. It must further be understood that mixtures of said suitable peroxidized compounds are intended to be covered by my claims. ,I do'not include, however, in what I claim, those inorganic peroxids like nitrogen peroxid, which cannot be considered to be salts or derivatives of hydrogen peroxid.

Only an exceedingly small quantity of the peroxidized compound isrequired to obtain satisfactory results. The'quantity required (relatively to the quantity of meal or flour) may be varied according to the kind. andthe quality of the meal or flour to be treated. The treatment by which the peroxidized compound is decomposed may be of a physical or of a chemical nature. It may advantageously consist in a treatment with actinic rays, e. g. such as are emitted by a mercury vapor lamp. Moreover it is to be observed that the step of mixing the flour, meal, or milling product with the peroxidized compound, is itself a novel step in the art.

After the treatment according'to my invention, the meal or flour is found to be very completely sterilized and is also found to have obtained a good durability, while a further advantage of the process is, that the meal, or flour, does not assume a bad odor and flavor when kept, in contradistinction to untreated meal or flour, which often assumes these properties before turning really bad, by the action of molds and bacteria.

- The improvement of the baking qualities is certainly partly to be ascribed to the fact, that living micro-organisms, having an unfavorable influence onthe fermentation, are no longer present in the .treated meal or flour. On the other hand the stiffness and elasticity of the gluten are increased. 1

'The process may be executed as follows:

Meal, e. g. mixed bolted meal-d. e. meal obtained by combining all the different.

kinds of products of the factory, the bran and the germs only excepted'.-obtained from a mixture of La Plata, Kansas, and Montana wheat (which mixture has already a rather light color) -is mixed with 0.7% (byweight) of a 3% solution of hydrogen pe-- roxid, i. e. with about 0.02% H 0 This mealis transported by a belt-conveyor through a room in which .mercury vapor lamps for 220 volts, are placed. The thickness of the layer of meal on the belt ma be about 3 cm., while the speed of the belt is regulated in such a way that 200 kg. of

meal will pass thru the room per lamp and per hour. 1

No claim is made herein to any treatment of flour, or meal, or othermilling products,

with nitrogen oxids or with ozone. No claim produce any bleaching of the flour or meal.

This difference is included in the expression which are capable of bleaching the flour or meal. This disclaimer is not intended to apply to true peroxides themselves as distinguished from peracids and persalts.

In. my copending application 426,223, filed November 24', 1920, I have claimed the. bleaching and improvement of flour bythe addition of organic peroxids, and also an intermediate product comprising a cereal milling product mixed with a peroxid compound, such subject matter being referred to 1n the present case, but not specifically claimed herein.

I claim:

1. A process "of treating flour, meal, and milling products, which comprises mixing the product with a reagent containing as its essential constituent, aperoxid compound, and decomposing said compound while mixed with said product, under conditions ca able of roducin active ox en in conwith, and while maintaining substantially the normal consistency of said product.

' 3. A process of treating flour, meal and milling products, which comprises mixing the product with a true inorganic per' oxid, and decomposing such peroxid while mixed with said roduct, under conditions capableof'producmg active oxygen in contact therewith, and while maintaining substantially the normal consistency of said product.

4. A process of treating flour, meaL-and millingproducts which comprises mixing the product with an aqueous solution of a soluble true inorganic peroxid, in amount insufficient to wet said product, decomposing thls peroxid while mixed with said prodnot, under conditions capable of producing active oxygen in contact therewith, while -maintainin gthe milling product otherwise in its normal physical condition.

5. A process of treating flour, meal, and milling products, which comprises mixing the said product with an aqueous solution of hydrogen peroxid, in amount insufficient to wet said product, and decomposing the-hydrogen roxid while mixed with 'said product, un or conditions capable of producing active oxygen in Contact therewith.

Ill)

milling prod-ucts, the product with cent. of a peroxid compound,-and decomposing the peroxid compound, with the producmilling products,

' of free oxygen in a hi milling products, consisting 1n 1nixing the A product with a small proportion of a peroxidized compound, and decomposing'this compound, with the liberation of nascent oxy en while maintaining said milling prodnot in a pulverulent condition and at a temperature below that necessary to cook the same.

7. A process of treating flour, meal and which comprises mixing a few hundredths of a per tion of nascent oxygen, while leaving the said milling product in substantially its normal pnlverulent condition.

8. A process of treating flour, meal and milling products, consistingin 'mixing the product with a few hundredths of a per cent of an inorganic peroxid which is capable of bleaching the said products, and decomposing the peroxid, with with the said product;

9. A process of treating flour, meal and the product with an aqueous solution of a soluble true inorganic peroxid, in amount insuflicient to wet the said product, and decomposing the peroxid, with the production hly active state, while maintainmgsaid mil lng product in a pulverulentcondition and at a temperature be- .low that necessary to cook the same.

10. A process of treating flour, meal and milling products, which comprises mixing the said product with an aqueous solution of hydrogen peroxid, in amount insufiicient to wet the said product, and decomposing the hydrogen peroxid, with the production of free oxygen in a highly active state, while maintainmg said milling product in a pulverulent condition and at a temperature below that necessary to cook the sam 11. Aprocess for treating flouiymeal' and milling products, consisting in mixing the product with a peroxidized compound, spreading out the'mixture in the form of a layer upon a belt-conveyor and moving the belt-conve er with the mixture through a room in w ich the mixture is exposed to actii ic rays.

12. A process for treating-flour, meal and milling products, consisting in mixing the product with a peroxidized compound, and subjecting the entire mixture to actinic light. 1 i I 13. A process for treating flour, meal and milling products, product with a peroxidized compound decomposing this compound, wh mixture, by subjecting the same rays.

and

to actinic 61A process'of treating flour, meal and' the production of free oxygen 1n a highly active state. in contact which comprises mixmg I gen not substantially bleach and improve consisting in mixingthe.

loosely combined oxygen. en in' the A process for treating .flour, meal and milling products, consisting in mixing the product with a true .inorganic peroxid and decomposing this peroxid, when in the mixture, by subjecting the same to actin'ic rays.

15. A process for treating flour, meal and milling products, consisting in mixing the product gen peroxid and decomposing peroxid, when in the mixture, the same to actinic rays.

the hydrogen by subjecting with an aqueous solution of hydro- 16. The process of treating 'millin products of the nature set forth,'and simi ar ma terial, whichcomprises bleaching the same by treatment with a powerful oxidizing agent in conjunction with the step of subjecting the same while .in 'a pulverulent state violet. rays while in the presenceof reactive oxidizing agents.

' 18. A process of treating flour, meal and other edible milling products having their normal starch content, ing the same with a peroxid capable of bleaching such products, in amount corresponding to a percentage of available oxyin excess over the quantity necessary tobleachthe flour and to the action of a reaction-accelerating inwhich comprises mixto improve its baking qualities, so as to the milling products as such. V

19. A process of treating flour, meal and other edible milling normal starch content, which comprises mixing the same with a peroxid capable of bleaching such products, inamount corresponding to a percentage of available oxygen not 5 bstantially in excess over the quantity necessary to bleach the flour and to improve its baking qualities, and thereafter subjecting the mixture to conditions capable of liberating free oxygen in a highly active state.

20. A process of treating flour, meal and like edible milling products with a percentproducts having their age of hydrogen peroxid not substantially greater than 0.02%.

21. A process of treating flour, meal and like edible milling products with a percentnot substantially more than 0.01% of such 22. A process of treating flour, meal and milling products with a peroxid of the hydrogen peroxid type which is capable of bleaching such products in'amount not subvcan be produced from a tent, a peroxid in such quantities as will inof the flour" crease the moisture capacit above the normal without reaking down the gluten in the flour, such peroxid being non-toxic to permit its usein a food product. p 24. The steps in the process of making bread, which consist in incorporating with flour, having a substantial starch content, a peroxid-in such quantities as will increase themoisture capacity of the dough batch above'the normal, without breaking down the gluten in the flour, such peroxid being non-toxic to ermit its usein a food product,

and adding t e other ingredients of a dough batch. 4

25. The step in the process of'making bread which consists in incorporating with flour which is to be used in a dough batch, and which hasa normal starch content, hy-

drogen peroxid in such quantities.- as will increase the moisture capacityof the flour above the normal without breaking down the gluten-of the flour.

26. The'steps in the process of making bread which consistin incorporatin with the flour having a substantial star'c con tent, hydrogen peroxide in such quantities as will increase the moisture capacity of the dough batch above the normal without breaking down the gluten of the flour, and adding the other ingredients of a dough batch.

27. The process of making bread which comprises incorporating with the flour to be used in the dough batch, a peroxid of the class including hydrogen eroxid and those peroxids which are derive therefrom, in amount corresponding to not more than a few hundredths of a per cent of hydrogen peroxid, whereby the amount of bread which given quantity of the flour is increased. I

28. The step in the process of making bread, which consists in incorporating with the milling product to be used in the bread,

a peroxid in such an amount as will improve the'baking qualities of said milling product, but not greatly in excess of the quantity necessary to vbleach said milling product, such peroxid being non-toxic to permit its use in making a food product.

29. The steps in the process of making bread, which consistin incorporating wit-h the flour, a peroxid in such an amount as will increase the moisture capacity above the normal, the amount of such peroxid being not substantially greater than the equivalentof 0.02% H O relative to the weight of the saidflour, such peroxid being non-toxic to permit its use in a food product-,- and adding the other ingredients of a dough batch.

30. As a new material, an edible 'pulverulent milling product carrying admixed therewith, a proportion of a peroxidized compound which is capable of bleaching such product, corresponding to not substantially more thereof than is necessary to bleach such product and to improve its baking qualities.

31. As a new material, an edible meal, flour or like milling roduct in admixture with a true peroxid in proportion suflicient to improve the baking. qualities, but containing an amount of active oxygen not substantially in excess .of .01% relatively to the weight of said product.

32. As a new material of manufacture, :an

edible milling product carr ing admixed therewith, a proportion of a true peroxid corresponding to not substantially more thereof than is necessary 'to bleachv said product and to improve its baking qualities.

33. As a new material of manufacture, an edible milling product having a normal percentage of starch, and carrying admixed therewith, a proportion of a I corresponding to not substantially more thereof than is necessary to bleach said prodnot and to improve its baking qualities, such peroxid bein mixed with a liquid or aqueous vehic e. i

In witness whereof, I (have signed my name to this specification.

. sc'smrcomus SUTHERLAND.

true peroxid