WO2005044860A1 - Apparatus and method for processing meal and water to batter for recovering starch and/or protein therefrom, and batter produced with this apparatus and/or method - Google Patents

Apparatus and method for processing meal and water to batter for recovering starch and/or protein therefrom, and batter produced with this apparatus and/or method Download PDF

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Publication number
WO2005044860A1
WO2005044860A1 PCT/NL2004/000788 NL2004000788W WO2005044860A1 WO 2005044860 A1 WO2005044860 A1 WO 2005044860A1 NL 2004000788 W NL2004000788 W NL 2004000788W WO 2005044860 A1 WO2005044860 A1 WO 2005044860A1
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WIPO (PCT)
Prior art keywords
kneading
batter
protein
zone
water
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Application number
PCT/NL2004/000788
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English (en)
French (fr)
Inventor
Johan Pieter Marseille
Robert Jan Hamer
Original Assignee
Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno
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Priority to EP04808704A priority Critical patent/EP1692188A1/en
Publication of WO2005044860A1 publication Critical patent/WO2005044860A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/60—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a horizontal or inclined axis
    • B01F27/62—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a horizontal or inclined axis comprising liquid feeding, e.g. spraying means
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/60—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a horizontal or inclined axis
    • B01F27/70—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a horizontal or inclined axis with paddles, blades or arms
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F33/00—Other mixers; Mixing plants; Combinations of mixers
    • B01F33/80—Mixing plants; Combinations of mixers
    • B01F33/81—Combinations of similar mixers, e.g. with rotary stirring devices in two or more receptacles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F33/00—Other mixers; Mixing plants; Combinations of mixers
    • B01F33/80—Mixing plants; Combinations of mixers
    • B01F33/81—Combinations of similar mixers, e.g. with rotary stirring devices in two or more receptacles
    • B01F33/811—Combinations of similar mixers, e.g. with rotary stirring devices in two or more receptacles in two or more consecutive, i.e. successive, mixing receptacles or being consecutively arranged
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
    • B01F35/20—Measuring; Control or regulation
    • B01F35/21—Measuring
    • B01F35/213—Measuring of the properties of the mixtures, e.g. temperature, density or colour
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
    • B01F35/20—Measuring; Control or regulation
    • B01F35/21—Measuring
    • B01F35/2136—Viscosity
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
    • B01F35/20—Measuring; Control or regulation
    • B01F35/22—Control or regulation
    • B01F35/2201—Control or regulation characterised by the type of control technique used
    • B01F35/2208—Controlling using ultrasonic waves during the operation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
    • B01F35/20—Measuring; Control or regulation
    • B01F35/22—Control or regulation
    • B01F35/221—Control or regulation of operational parameters, e.g. level of material in the mixer, temperature or pressure
    • B01F35/2211—Amount of delivered fluid during a period
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
    • B01F35/20—Measuring; Control or regulation
    • B01F35/22—Control or regulation
    • B01F35/221—Control or regulation of operational parameters, e.g. level of material in the mixer, temperature or pressure
    • B01F35/2214—Speed during the operation
    • B01F35/22142—Speed of the mixing device during the operation
    • B01F35/221422—Speed of rotation of the mixing axis, stirrer or receptacle during the operation
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/02—Preparatory treatment, e.g. crushing of raw materials or steeping process
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C08B30/042—Extraction or purification from cereals or grains
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C08B30/042—Extraction or purification from cereals or grains
    • C08B30/044—Extraction or purification from cereals or grains from corn or maize
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C08B30/042—Extraction or purification from cereals or grains
    • C08B30/046—Extraction or purification from cereals or grains from wheat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/10—Starch-containing substances, e.g. dough

Definitions

  • the invention relates to an apparatus for processing meal (including wheat meal) and water to batter, from which batter starch and/or protein (in the case of wheat meal: gluten protein) can then be recovered.
  • Such an apparatus is known, for instance from the starch industry.
  • the known apparatus comprises a kneading trough, supply means for the supply of meal, water and any additives, as well as kneading means for kneading these ingredients to batter.
  • Meal consists of many flour particles which each comprise starch and protein.
  • the protein consists of relatively long, crumpled protein molecules. By addition of water, the flour particles are hydrated so that the protein molecules swell and unfold.
  • the non-water-soluble protein particles in wheat: glutenin particles form small weak protein networks (protein units of some tenths of millimeters) which are continuously decomposed during kneading.
  • protein networks protein units of some tenths of millimeters
  • protein particles are deformed and reduced on a nano scale, so that they can form increasingly stronger and larger protein networks.
  • the batter is ready to separate protein and starch therefrom, for instance by washing the starch from the protein networks. This separation process proceeds more easily as the formed protein networks are larger, stronger and purer (that is, contain less enclosed starch).
  • the known kneading apparatus has a number of disadvantages. For instance, it can react to varying process conditions in a limited manner, such as variations in the meal composition resulting from varying harvests, use of other types of grain or variations within a grain variety. Such variations require adjustment of the kneading conditions to guarantee the yield and quality of the protein and/or starch.
  • An important kneading condition is the kneading speed (rotational speed) of the kneading means. The maximum kneading speed is determined by the maximum acceptable forces on the kneading means.
  • an apparatus according to the invention is characterized by the measures according to claim 1.
  • the kneading conditions can always be optimally adjusted to the development of the batter and changing process conditions can be reacted to in a flexible manner.
  • the kneading trough may be divided into a pre -mixing zone and a reduction zone. In the pre-mixing zone, meal and water are combined and kneaded to a homogenous batter, whereby the flour particles are hydrated and the protein molecules present therein unfold.
  • the batter is then kneaded further, whereby insoluble protein particles (with wheat meal: glutenin particles) are deformed and reduced by means of an above-described composition and decomposition process, until sufficiently large, coherent protein networks can form.
  • insoluble protein particles with wheat meal: glutenin particles
  • the kneading in the pre-mixing zone requires relatively little energy and can therefore take place using relatively low kneading speeds and relatively small forces.
  • the kneading in the reduction zone requires much energy, using relatively high kneading speeds and great forces. Due to the division into separate kneading zones, per zone, the most suitable kneading conditions can be set and kneading can take place in an energy -conscious manner.
  • an apparatus according to the invention is characterized by the measure according to claim 7.
  • the kneading conditions may be set such that further reduction of the protein particles is stopped and the protein and the smaller protein networks already formed have the opportunity to aggregate to relatively large, strong networks (gluten networks in the case of wheat meal). The reduction can be stopped by decreasing the energy transfer to the batter.
  • the final processing zone is preferably provided with water supply means for diluting the batter, so that the viscosity decreases and the energy transfer decreases.
  • the final processing zone can be provided with supply means for additives according to the measures according to claim 9. It is known per se to add additives, particularly enzymes, to the batter in order to neutralize negative influences of fibers present in the batter on the formation and quality of the protein networks. Usually, such additives are added at the start of the kneading process. A disadvantage of this is that, then, the batter still has a crumbly, little homogenous structure and the kneading speeds are, moreover, low.
  • an apparatus according to the invention is characterized by the measures according to claim 13.
  • the kneading means in the final processing zone are preferably dimensioned such that, therewith, sufficient energy can be transferred to the batter to reduce protein particles present therein, should this have been done insufficiently in the preceding reduction zone.
  • the final processing zone can function as a continuation of the reduction zone.
  • the reduction zone can function as a continuation of the pre-mixing zone.
  • the different kneading zones are preferably designed as modular, couplable parts so that the number of zones per kneading apparatus and/or the length thereof can be extended as needed, depending on, for instance, the type of meal to be processed.
  • an apparatus according to the invention is characterized by the measures according to claim 14.
  • a great problem with known kneading apparatuses is that the batter therein is often kneaded too long ('overkneaded') or too short ('underkneaded'). With overkneading, the above-mentioned protein particles (glutenin particles) are reduced too strongly and, moreover, during the composition and decomposition process, formed protein units can become irreparably damaged.
  • the protein particles are, conversely, not sufficiently reduced, so that they can contribute insufficiently to the formation of strong protein networks. Consequently, the separation of the protein and starch becomes considerably more difficult, the risk that the starch becomes polluted is higher and the final protein and starch yields will be lower.
  • an apparatus according to the invention is characterized by the measures according to claim 15.
  • the size of the protein particles can accurately and quickly be estimated or measured. It is known from practice to estimate the condition of the batter on the basis of the amount of energy supplied to the kneading means. This is considered a measure for the amount of energy transferred to the batter. With this information, it is then estimated, on the basis of empirical data from previous kneading sessions, how "far" the batter has been developed. Such a measurement method does not yield an accurate picture, inter alia because it is uncertain how much of the energy supplied has been actually transferred to the batter. This is a further cause why batter is often overkneaded or underkneaded in the known kneading processes.
  • the reduction zone is provided with multiple ultrasonically reflective sensors placed one behind the other in feeding direction, so that the batter development can be monitored from the beginning to the end and the kneading conditions can be controlled such that the protein particles have the desired size and shape at the end of the reduction zone.
  • the other kneading zones may also be provided with one or more ultrasonically reflective sensors or other measuring means.
  • the sensors are preferably provided in the kneading trough with the aid of special, detachable coupling pieces. Such coupling pieces can help to protect sensitive parts of the sensors against harmful influences from outside or of the batter, flour or water. Further, this allows the sensors to be replaced in a simple manner, for the benefit of, for instance, cleaning, calibration or similar maintenance activities.
  • the ultrasonically reflective measurement technique can also advantageously be used in a kneading device without the limitative measures of the preceding claims, for instance in a kneading apparatus which is not subdivided into different kneading zones.
  • a kneading apparatus which is not subdivided into different kneading zones.
  • the batter prepared from wheat flower with an apparatus according to the invention contained protein networks with a protein content between about 60 and 68% (on a dry matter basis), whereas percentages between 40 and 50% are conventional with protein networks prepared with the known kneading apparatuses.
  • the prepared batter is then separated in an apparatus according to claim 23.
  • the ready batter is conventionally intensively mixed with water in a so-called 'siever' and then led to a separation device, for instance a series of shaking sieves.
  • the protein networks are reduced to millimeter size between two rotating disks provided with knives, so that enclosed starch is released and can be washed away with water.
  • a disadvantage of this manner of separating is that, thereby, relatively much washing water is consumed and the protein networks are irreparably reduced and damaged.
  • still enclosed starch is expressed from the networks and discharged together with the diluting water.
  • This roller cycle can be repeated a few times if desired, either by repeatedly leading the protein along the same set of rollers or by setting up multiple pairs of rollers one behind the other. Especially in a continuous production process, the latter set up is preferred.
  • the invention further relates to a method for recovering starch and/or protein from meal and batter produced with this method or an apparatus according to the invention.
  • a method for recovering starch and/or protein from meal and batter produced with this method or an apparatus according to the invention in the further claims, further advantageous embodiments of an apparatus and method according to the invention are described.
  • an exemplary embodiment of an apparatus for recovering protein and/or starch from meal will be elucidated in more detail with reference to the drawing, in which: Fig. 1 diagrammatically shows a kneading apparatus according to the invention, with three successive kneading zones;
  • Fig. 2 shows a cross section of the kneading apparatus along line II-II in Fig. 1, in which the kneading means are visible in more detail;
  • Fig. 1 diagrammatically shows a kneading apparatus according to the invention, with three successive kneading zones;
  • Fig. 2 shows a cross section of the
  • Fig. 3 diagrammatically shows an ultrasonic reflection sensor and a coupling piece for this, for installation of the sensor in the kneading apparatus according to Fig. 1;
  • Fig. 4 shows an example of a measurement result of an ultrasonically reflective measurement;
  • Fig. 5 diagrammatically shows a separation device according to the invention, for separating protein and starch from batter, prepared in a kneading apparatus according to Fig. 1.
  • same or corresponding parts have same or corresponding reference numerals.
  • the terms meal and flour will be used interchangeably.
  • meal or flour is to be understood to mean at least ground grain (for instance wheat, rye, oat, barley, spelt, etc.) or legumes with a protein content of at least 3 wt.% (on a dry matter basis, that is, dry protein in relation to dry flour).
  • a continuous process is understood to mean a production process with a continuous input (here: flour, water and any additives) and a continuous output (here: batter).
  • ultrasonic reflection is understood to mean a measurement method where a measuring object is exposed to an ultrasonic vibration (with a frequency of, for instance, 5 MHz) and where a response signal reflected by the measuring object is received by a sensor and converted to a value, curve or pattern, representative for the size and/or composition of the respective object.
  • inline measurement is understood to mean a measurement which takes place directly on or to the process, where the measurement results are obtained directly, at least without any appreciable delay.
  • the invention will be elucidated in more detail on the basis of an apparatus and method for recovering gluten protein and starch from wheat meal.
  • Gluten protein or gluten for short is the water-insoluble part of protein which is found in wheat.
  • Fig. 1 diagrammatically shows an apparatus 1 according to the invention for preparing batter 20 from flour 2, water 15 and any additives 17.
  • the kneading apparatus 1 comprises a cyHndrical kneading trough 3, which is subdivided into kneading zones 3A-C, in the exemplary embodiment shown three zones, namely a pre-mixing zone A, a reduction zone B and a final processing zone C. These zones 3A-C correspond with three preparation stages of the batter 20, to be described hereinbelow.
  • Each zone 3A-C is provided with kneading means 5A-C.
  • these each comprise a drive shaft 4A-C bearing-mounted centrally in the respective kneading zone 3A-C, which shaft is provided with blades 6.
  • the blades 6 extend to near an inner wall of the kneading zone 3A-C are provided around the drive shafts 4A-C in a spiral-shaped manner, where successive blades have been rotated over 120° relative to one another.
  • the blades 6 are each built up from three bar-shaped arms 21, 22, 23, which are, by their first ends, attached to the drive shafts 4A-C and are, by their other ends, mutually connected by a cross blade 24.
  • the middle arm 22 extends in radial direction from the drive shaft 4A, while the two outer arms 21, 23 include a smaller, positive and negative angle ⁇ , respectively, with the middle arm 22, as can clearly be seen in Fig. 2.
  • the blade 6 thus has a somewhat twisted shape. As a result, mixing chiefly takes place in radial direction.
  • the large number of arms 21-23 ensures intensive kneading.
  • the twisted shape provides a good propelling action in feeding direction (indicated by arrow A in Fig. 1).
  • the drive shafts 4A-C are each individually drivable by a drive means 7A-C known per se, for instance a servomotor, which is coupled to a control device 16.
  • the coupling between the drive means 7A-C and the different drive shafts 4A-C is preferably constructed such that the feed- through between the different kneading zones 3A-C is not, at least as little as possible, hampered thereby.
  • This may, for instance, be realized by designing the outer drive shafts 4A,C so as to be hollow and having the middle drive shaft 4B continue with extended (and preferably reduced) ends to outside the kneading trough 3, through the hollow drive shafts 4A,C. On one or both projecting ends of the drive shaft 4B, a drive means 7B can then engage, without disturbing the feed-through in the kneading trough 3.
  • the pre-mixing zone 3A is, near a first end 8, provided with first supply means 11 for the supply of flour 2 and provided, in feeding direction A, with a series of second supply means 12 placed one behind the other at regular intervals for stepwise supply of water 15.
  • the first and second supply means 11, 12 are connected to the above-mentioned control device 16 with which a desired flow can be supplied to meal 2 and water 15 at all times.
  • the final processing zone 3C is provided with third supply means 13 for the supply of water and fourth supply means 14 for the supply of additives 17, which are, just like the preceding supply means 11, 12, connected to the control device 16.
  • the final processing zone 3C is, near an end 9, provided with discharge means 18 for the discharge of ready batter 20 to a separation device to be described in more detail hereinbelow, with which gluten 28 and/or starch 29 can be recovered from the batter 20.
  • All kneading zones 3A-C further comprise a number of ultrasonically reflective measuring means 10 (to be described hereinbelow in more detail with reference to Fig. 3) with which developments in the batter 20, particularly morphological developments of glutenin particles present in the batter 20 (reduction, deformation) can accurately be monitored inline, during the passing through of the different kneading zones 3A-C. The signals measured are fed back to the control device 16.
  • this is provided with a control algorithm which compares the development measured with a desired development path and adjusts the kneading conditions (speed of the kneading means 5A-C, dosing of the supply means 11-14) in the different kneading zones 3A-C in case of an observed deviation.
  • further measuring means may be provided for measuring further process parameters, such as for instance the temperature, the viscosity of and/or the percentage of dry matter in the batter, the energy supplied to the kneading means and/or kneading resistance experienced by these kneading means 5A-C.
  • FIG. 3 shows, in partly exploded cross section, an ultrasonically reflective measuring means 10 according to the invention which can be screwed down in the wall of the kneading trough 3 in a detachable manner via a coupling piece 25.
  • the measuring means 10 comprises a housing 30, inside which a vibration source 26, for instance a piezoelectric element, is included with which an ultrasonic vibration can be transmitted.
  • the measuring means 10 further comprises a signal detector 27 with which a response signal reflected by the batter 20 can be received and conveyed to above-mentioned signal-processing means 19.
  • the reflected signal comprises information regarding the morphological development of the batter. This information is inter alia included in the intensity of the response signal (determined by the extent of either reflection or absorption) and the phase shift with respect to the transmitted vibration signal. With the signal-processing means 19 such as filters, this information is analyzed and presented in suitable graphical form, an example of which is shown in Fig. 4. In this, a number of successive measurement results can be seen, which clearly show how the location of the peak value Mi shifts and smaller, secondary peaks M2 arise. With suitable caHbration, from the shift of the peak value Mi, information regarding the average particle size can be deduced. Further information can be deduced from the shape of the curve and the absence or presence of the secondary peaks M2.
  • the coupling piece 25 is designed such that, in mounted condition, an inwardly directed side thereof connects virtually seamlessly to the inner waU of the kneading trough 3, to avoid seams and cracks in which batter 20 and/or flour 2 can remain behind. Further, the coupling piece 25 has such a design that the more sensitive parts of the measuring means 10, in particular the vibration source 26 and the signal detector 27, do not directly contact the batter 20 but are screened therefrom by a more robust intermediate part 31.
  • the coupling piece 25 is simply detachable due to the screwed connection, so that the measuring means 10 can simply be replaced.
  • the operation of the kneading apparatus 1 shown in Fig. 1 is as follows.
  • the first stage of the batter preparation process takes place, in which meal 2 supplied by the first supply means 11 is mixed "into the crumb" with gradual supply of water 15 via the second supply means 12.
  • flour particles present in the meal are hydrated, whereby the protein particles in these flour particles swell and unfold.
  • the proportion of meal, water is preferably dosed such that the percentage of dry matter in the batter 20 is approximately 63% near the start of the pre-mixing zone 3A, that is, at the start of the "mixing into the crumb", and then gradually decreases to a lower percentage, for instance about 45%, near the end of the pre-mixing zone 3A (or the beginning of the next zone).
  • the batter 20 is then homogenous.
  • the desired dry matter percentages, particularly the percentage at the end of the pre-mixing zone 3A depend on inter alia the type of grain used and the kneading temperature, and the values mentioned are therefore to be taken to be illustrative.
  • the kneading means 5A are therefore controUed using a moderate rotational speed, for instance 15 revolutions per minute.
  • the residence time in the pre-mixing zone 3A is, for instance, about 5 minutes. It is noted that aU above-mentioned values and the values foUowing hereinbelow only serve as an illustration and depend on inter alia the size of the kneading trough 3 used. The values are therefore by no means to be taken as being limitative.
  • the batter 20 is kneaded further in the reduction zone 3B, where the energy transfer is considerably increased by driving the kneading means 5B using a higher rotational speed of, for instance, about
  • the residence time of the batter 20 in the reduction zone 3B needs to be sufficiently long so that the energy needed for reducing the glutenin particles can be transferred to the batter 20 but, on the other hand, it is preferably as short as possible, with a view to the transit time and production rate. In practice, it is found that, with a residence time of between about 2 to 4 minutes, good results can be achieved.
  • the third stage of the batter preparation process then takes place.
  • the energy transfer to the batter 20 is decreased by reducing the rotational speed of the kneading means 5C, for instance to 20 revolutions per minute, so that further reduction of the glutenin particles is stopped and aggregation of the gluten network can take place.
  • such a 'spontaneous' aggregation can be promoted by setting a lower temperature than the conventional kneading temperatures of 30° to 40° in the final processing zone 3C (or in all kneading zones).
  • the temperature is around 20°C or lower.
  • a small amount of water 15 can be added.
  • the dilution is preferably small, so that the percentage of dry matter in the batter 20 remains at least higher than 40%.
  • additives 17 may be supplied via the fourth ' supply means 14. With these additives, interference of fibers (inter alia soluble pentosans, water-insoluble residues of endosperm cell wall, bran, brush hairs and pericarp) present in the batter 20 with the formation of gluten networks is minimized.
  • Suitable additives 17 comprise inter alia pH-regulating chemicals, oxidative and reductive substances and enzymes to decompose pentosans or to cut protein molecules in particular places.
  • the additives 17 can prevent fibers present in the batter 20 from preventing the desired viscosity decrease by bonding with water. Consequently, in the final processing zone 3C, finally, less diluting water is sufficient than would be the case without addition of additives.
  • ultrasonically reflective measuring means 10 to monitor the condition of the batter 20, in particular the aggregation of gluten networks, and to adjust, for instance, the dosing of water 15, additives 17 or the rotational speed of the kneading means 5C on the basis thereof. If the glutenin particles should not have reached their target size at the end of the second zone 3B, then the final processing zone 3C can function as continuation of the reduction 3B by choosing the rotational speed of the third kneading means 5C so as to be equal to that of the reduction zone 3B and postponing the supply of water 15 and additives 17.
  • the batter 20 is ready to recover the gluten protein 28 and starch 29 therefrom.
  • This may take place in a conventional manner, for instance by washing, filtering, centrifuging or a combination thereof.
  • a separation device 40 as shown in Fig. 5.
  • This device 40 comprises an input opening 41 and three pairs of rollers 42A-C placed on below the other. Above each pair of rollers 42A-C, supply means 46 for washing water are provided, below each pair of rollers 42A-C, a declining sieve 43 is arranged. On this, batter and water led between the rollers are coUected.
  • This batter consists of gluten networks 28 and water with starch 29 suspended therein.
  • the roUers are profiled. This increases the grip on the suppHed batter 20 so that the risk of accumulation is reduced. In addition, this increases the pressing surface so that a still better pressing action is obtained. This is the more advantageous because (gluten) protein is difficult to stretch. By providing the rollers with, for instance, corrugations, the protein is alternately stretched, each time in different pressing directions. This promotes the separation of starch.
  • the above-described separation device 40 offers the advantage that it is less destructive to the protein networks than the known separation devices and leaves the gluten networks largely intact. In addition, the device consumes little water, which can, in addition, easily be recycled.
  • roller separation device 40 is particularly intended for separating batter 20 which has been prepared with a kneading apparatus 1 according to the invention and which is therefore 'well separable' due to the relatively large, strong, pure protein networks
  • the roller separation device 40 is not limited to such a use, but can also be deployed for separating protein and starch from batter which has been prepared in a conventional apparatus.
  • the above-described apparatus according to the invention has many advantages.
  • kneading can take place more energy -consciously, while the supply of energy can better be adapted to the momentary need of the batter.
  • this allows the development of the batter, in particular the reduction of protein particles present therein, to be controlled such that strong protein networks can be formed, irrespective of the composition of the meal.
  • This aUows a good separation of protein and starch with a high yield and high purity at all times.
  • this separation can take place with relatively little water when use is made of a roUer device according to the invention.
  • the kneading process as described hereinabove is found to produce stiH better results at a relatively low kneading temperature, in particular around room temperature, so that energy can be saved.
  • the water consumption can be reduced still further by not adding fiber-neutralizing additives until the end of the kneading process.
  • the invention is by no means limited to the exemplary embodiments shown in the description and the drawing. It is explicitly noted that combinations of (parts of) exemplary embodiments shown are understood to be within the inventive concept. In addition, many variations are possible within the scope of the invention set forth in the claims. For instance, the kneading process may be divided into more stages than shown in the exemplary embodiments.
  • the kneading means may be designed differently, for instance as a rotatably arranged spiral or screw spindle, whose windings extend to near the jacket of the kneading cylinder. Further, in addition to or instead of the (ultrasonic) measuring means mentioned, other measuring means may be used for monitoring batter parameters, for instance one or more temperature sensors, flow meters, viscosity meters, camera with suitable pattern recognition programs, etc.
  • the nozzles for dosing water and/or additives may be placed around the circumferential wall of the kneading trough, in order to bring about a still more uniform supply.

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  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Materials Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Grain Derivatives (AREA)

Abstract

De uitvinding heeft betrekking op een inrichting en werkwijze voor het verwerken van meel en water tot een beslag waaruit zetmeel en/of eiwit kunnen worden gewonnen. De inrichting omvat een kneedbak welke is onderverdeeld in meerdere, elkaar in doorvoerrichting opvolgende kneedzones, in het bijzonder een voormeng-, verkleinings- en nabewerkingszone. Elk kneedzone is voorzien van afzonderlijk aanstuurbare kneedmiddelen, zodat per zone optimale kneedomstandigheden kunnen worden ingesteld. Aansturing van de kneedsnelheid geschiedt op grond van de morfologische toestand van het beslag, in het bijzonder de grootte en vorm van zich daarin bevindende eiwitdeeltjes. Deze toestand kan bijvoorbeeld met ultrasoon reflectieve meetmiddelen worden gevolgd. Het kneden wordt gestopt wanneer de eiwitdeeltjes een bepaalde streefgrootte hebben bereikt, waarbij samenhangende eiwitnetwerken kunnen worden gevormd. Deze eiwitnetwerken kunnen vervolgens van ingesloten zetmeel worden ontdaan in een scheidingsinrichting, bij voorkeur een walsinrichting.
PCT/NL2004/000788 2003-11-11 2004-11-11 Apparatus and method for processing meal and water to batter for recovering starch and/or protein therefrom, and batter produced with this apparatus and/or method WO2005044860A1 (en)

Priority Applications (1)

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EP04808704A EP1692188A1 (en) 2003-11-11 2004-11-11 Apparatus and method for processing meal and water to batter for recovering starch and/or protein therefrom, and batter produced with this apparatus and/or method

Applications Claiming Priority (2)

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NL1024760 2003-11-11
NL1024760A NL1024760C2 (nl) 2003-11-11 2003-11-11 Inrichting en werkwijze voor het verwerken van meel en water tot beslag voor het daaruit winnen van zetmeel en/of eiwit, alsmede met deze inrichting en/of werkwijze geproduceerd beslag.

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WO2005044860A1 true WO2005044860A1 (en) 2005-05-19

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2950227A1 (fr) * 2009-09-23 2011-03-25 Vmi Procede de petrissage d'une pate notamment pour preparation boulangere et dispositif de mise en oeuvre

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2197635A1 (nl) * 1972-09-01 1974-03-29 Werner & Pfleiderer
EP0010447A1 (en) * 1978-10-25 1980-04-30 Barr & Murphy International Limited Method of separating wheat gluten and starch from wheat flour
RU2010529C1 (ru) * 1991-07-01 1994-04-15 Эльданиз Энвер Байрамов Тестомесильная машина непрерывного действия
JPH08201A (ja) * 1994-06-17 1996-01-09 Nagata Sangyo Kk グルテンおよび小麦澱粉の分離回収方法
EP0747396A1 (fr) * 1995-06-09 1996-12-11 Institut National De La Recherche Agronomique Procédé et installation de séparation des constituants de farines de céréales ou de tubercules, ou de produits dérivés
RU2130179C1 (ru) * 1997-01-31 1999-05-10 Товарищество с ограниченной ответственностью Фирма "Алейрон" Способ определения качества клейковины

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2197635A1 (nl) * 1972-09-01 1974-03-29 Werner & Pfleiderer
EP0010447A1 (en) * 1978-10-25 1980-04-30 Barr & Murphy International Limited Method of separating wheat gluten and starch from wheat flour
RU2010529C1 (ru) * 1991-07-01 1994-04-15 Эльданиз Энвер Байрамов Тестомесильная машина непрерывного действия
JPH08201A (ja) * 1994-06-17 1996-01-09 Nagata Sangyo Kk グルテンおよび小麦澱粉の分離回収方法
EP0747396A1 (fr) * 1995-06-09 1996-12-11 Institut National De La Recherche Agronomique Procédé et installation de séparation des constituants de farines de céréales ou de tubercules, ou de produits dérivés
RU2130179C1 (ru) * 1997-01-31 1999-05-10 Товарищество с ограниченной ответственностью Фирма "Алейрон" Способ определения качества клейковины

Non-Patent Citations (4)

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Title
CLYDE DON ET AL.: "Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough", JOURNAL OF CEREAL SCIENCE, vol. 38, 2003, pages 157 - 165
DATABASE WPI Section Ch Week 199503, Derwent World Patents Index; Class D11, AN 1995-020322, XP002319689 *
DATABASE WPI Section Ch Week 200026, Derwent World Patents Index; Class D11, AN 2000-301668, XP002287481 *
PATENT ABSTRACTS OF JAPAN vol. 1996, no. 05 31 May 1996 (1996-05-31) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2950227A1 (fr) * 2009-09-23 2011-03-25 Vmi Procede de petrissage d'une pate notamment pour preparation boulangere et dispositif de mise en oeuvre
WO2011036359A1 (fr) * 2009-09-23 2011-03-31 Vmi Procédé de pétrissage d'une pâte notamment pour préparation boulangère, et dispositif de mise en oeuvre

Also Published As

Publication number Publication date
NL1024760C2 (nl) 2005-05-12
EP1692188A1 (en) 2006-08-23

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