WO2008084407A2 - Procédé servant à traiter des céréales et amidons bruts et transformés - Google Patents

Procédé servant à traiter des céréales et amidons bruts et transformés Download PDF

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Publication number
WO2008084407A2
WO2008084407A2 PCT/IB2008/000672 IB2008000672W WO2008084407A2 WO 2008084407 A2 WO2008084407 A2 WO 2008084407A2 IB 2008000672 W IB2008000672 W IB 2008000672W WO 2008084407 A2 WO2008084407 A2 WO 2008084407A2
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Prior art keywords
product
aqueous
anolyte
grain
amount
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PCT/IB2008/000672
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English (en)
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WO2008084407A3 (fr
Inventor
Nickolas Speakman
Robin Duncan Kirkpatrick
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Gb International Limited
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Priority to CN200880007849.4A priority Critical patent/CN101686660B/zh
Priority to EP08719350.4A priority patent/EP2152096B1/fr
Priority to BRPI0806518-7A priority patent/BRPI0806518B1/pt
Priority to DK08719350.4T priority patent/DK2152096T3/da
Priority to AU2008204340A priority patent/AU2008204340B2/en
Priority to CA2675281A priority patent/CA2675281C/fr
Publication of WO2008084407A2 publication Critical patent/WO2008084407A2/fr
Publication of WO2008084407A3 publication Critical patent/WO2008084407A3/fr

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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/30—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/04—Wet treatment, e.g. washing, wetting, softening
    • 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

Definitions

  • This invention relates to a method for treating grains, nuts and oil seeds in the food, industrial starch and animal feed products industry.
  • it concerns surface treatment of grain during processing so as to achieve optimal microbial and chemical decontamination of in-process, partly processed and final products in the grain milling and baking industries.
  • the invention includes a method for the selective manipulation of the relative proportions of processed starch derivatives.
  • the invention also includes a method for the production of baked products derived from treated cereal starches.
  • the term "grain” includes within its scope, but is not limited to, barley, wheat, maize, rye, oats, corn and the grains o[ any other cereal crops from which starch can be extracted.
  • a grain shipment is first graded according to, inter alia, color, size, level of microbial, mycotoxin and chemical contamination, moisture, oil and protein content, after which the grain is weighed and cleaned in a preliminary first stage screening process to remove dust, chaff and foreign materials.
  • the grain subsequently undergoes a second stage water conditioning process, during which the conditioning water is added to the grain to soften the husks.
  • the grain kernels absorb water, which elevates the moisture levels and results in an increase in grain size.
  • This grain is then conveyed to conditioning bins where it resides for anything from 30 minutes to a few hours in the case of the maize and corn milling processes, and up to about 48 hours in wheat milling processes, essentially to permit optimal mobilization of the endosperm and to ease germ extraction
  • tempered grain is subjected to a second dampening and may be further processed through a mechanical surface decontaminator such as the DCPeeler MHXL-W from Buhler AG, which removes the outermost layer (pericarp) of the softened grains and with it contaminating superficial bacteria, mycotoxins and toxic heavy metals.
  • a mechanical surface decontaminator such as the DCPeeler MHXL-W from Buhler AG, which removes the outermost layer (pericarp) of the softened grains and with it contaminating superficial bacteria, mycotoxins and toxic heavy metals.
  • the softened husks are removed and the grain is coarsely ground to break the grain germ, also known as the embryo, loose from other components, such as the endosperm and fiber.
  • the ground grain is carried to degerminators, where the germ is separated and retained for further processing, e.g. extraction of oils, while the germ residue may be used in animal feeds.
  • the grain is further treated in a dry milling process through a series of roller mills, sifters and purifiers to produce finished product flour, meal or the like-milled product.
  • conditioning water during the second stage water cleaning process is a critical step in grain milling since it provides the only substantial opportunity for impacting upon the microbial quality levels of the final milled product.
  • the volume of conditioning water introduced must be such that the total grain moisture content after treatment does not exceed 20%, and most preferably be closer to 13% or 18% depending on the grain type. This restriction is set to manage the downstream handling and milling of the grain, and to prevent carry-over of moisture into the final starch-based product. Unless stated otherwise, all grain moisture percentages discussed herein are percentages by weight.
  • the difficulty in practice is that the quantity of conditioning water that is permitted per ton of grain to be processed such as not to exceed the maximum permissible grain moisture content limit, is substantially inadequate to achieve effective grain surface coating and thus optimal microbial, mycotoxin and chemical decontamination of the grain surface.
  • This limited quantity of conditioning water is, however, sufficient to enable the superficial fungal spores to become vegetative, thus resulting in microbial spoilage and an increased potential for mycotoxin generation.
  • Aquachlor or equivalent device and stabilized chlorine-based solutions are often added to the conditioning water to assist with surface decontamination.
  • molecular and stabilized chlorine-based solutions are noxious and pose a risk that introduction of such solutions into the conditioning water may lead to the creation of hazardous chlorine or derivative residues on the final grain product, which may be detrimental for human or animal consumption.
  • fermentable sugar molecules e.g. glucose, fructose, maltose and sucrose
  • fermentable sugars are produced by enzymes, amongst others alpha-amylases, which are naturally present in the grain and which serve to assist in the cleaving of discrete sugar molecules from the raw starch aggregate. It is the quantity of these readily available, fermentable sugars which are critical to the pace and magnitude of the anaerobic fermentation as a precursor to the baking process.
  • bromate-based oxidants e.g. potassium bromate
  • other oxidants including ascorbic acid, azodicarbonamide, benzoyl peroxide, chlorine and calcium iodate
  • benzoyl peroxide only bleaches carotenoids normally present in flour, but does not have any significant effect on microbial contamination or the color of bran particles.
  • ECA solutions It is well known that production of electrochemically activated (ECA) solutions from diluted dissociative salt solutions involves passing an electrical current through an electrolyte solution in order to produce separable catholyte and anolyte solutions.
  • catholyte which is the solution exiting the cathodic chamber, is an anti-oxidant and normally has a pH of between 8 and 13, and an oxidation-reduction (redox) potential (ORP) of between -20OmV and -1100 mV.
  • the anolyte which is the solution exiting the anodic chamber, is an oxidant and is generally an acidic solution with a pH of between 2 and 8, and an ORP of between +30OmV and +120OmV.
  • HOCl hypochlorous acid
  • ClO 2 chlorine dioxide
  • ClO 2 " chlorite
  • ClO 3 chlorate
  • ClO 4 " perchlorate
  • OCf hypochlorite
  • Cl 2 chloride
  • O 2 oxygen
  • OH hydroxyl
  • H 2 hydrochloride
  • HOCl converts to Cl 2 , which substantially increases toxicity levels.
  • hypochlorite ions are the dominant species.
  • the oxidants chlorites, hypochlorites
  • non-oxidants chloride, chlorates, perchlorates
  • active chlorine i.e. defined as Cl 2 , HOCl and ClO "
  • the predominant species are HOCl (hypochlorous acid), O 3 (ozone), O 2 " (peroxide ions) and O 2" (superoxide ions).
  • anolyte predominantly comprises species such as ClO; ClO " ; HOCl; OH “ ; HO 2 ; H 2 O 2 ; O 3 ; S 2 Og 2" and Cl 2 Oo 2"
  • catholyte predominantly comprises species such as NaOH; KOH; Ca(OH) 2 ; Mg (OH) 2 ; HO “ ; H 3 O 2 " ; HO 2 " ; H 2 O 2 " ; O 2 " ; OH “ and O 2 2 .
  • the order of oxidizing power of these species is: HOCl (strongest) > Cl 2 > OCl " (least powerful). For this reason anolyte has a much higher antimicrobial and disinfectant efficacy in comparison to that of catholyte.
  • RU 2,181 ,544 suggests a process for improving the quality of baked goods by introducing an electrochemically treated sodium hydrocarbonate solution of pH 9.0 - 10.0 and an ORP of between -68OmV and -813mV.
  • a catholyte solution is produced, which has a low decontamination and sterilization efficacy.
  • HighTest Hypochlorite (HTH) and hypochlorous acid are off-gassed at the alkaline pH.
  • the gassing product is chlorine gas which is a product of decomposition of hypochlorite or hypochlorous acid (some believe it is chlorine monoxide-anhydride). Either one is toxic, even in low concentrations, due to irritation to mucous membranes and the respiratory system.
  • the amount of gas released is proportional to the concentration of active chlorine in solution, the state of aggregation, temperature and pH.
  • RU 2,195,125 proposes increasing the efficiency of grain decontamination in the food industry by (i) washing the grains in an electrochemically activated aqueous catholyte solution of pH 11.0 - 1 1 .5 and an ORP of -82OmV - -87OmV for 10 - 12 hours; and (ii) then conducting grain steeping in an electrochemically activated aqueous anolyte solution of pH 2.0 - 2.5 and an ORP of 100OmV - 1140OmV for 1 - 1.5 hours.
  • the grain is subsequently germinated at room temperature for 8 - 10 hours up to a germ length of not more than 1.5 mm.
  • the first disadvantage of this process is that catholyte at a pH of 11.0 - 11.5, comprises predominantly chlorides, chlorates and perchlorates, and all reactive chlorine is lost. Accordingly, the catholyte treatment step provides very low decontamination and disinfectant efficacy.
  • the second disadvantage is that subsequent introduction of acidic anolyte results in steeping being done at high Cl 2 levels, where all HOCl is converted to
  • RU 2,203,936 discloses a method for preparing water for use in various stages of brewage grains using electrochemically activated aqueous salt solution that is prepared from a salt solution comprising 10 grams of salt per liter water. It suggests using anolyte with a concentration of active chlorine in an amount of 0.03% - 0.06% for processing of seed yeasts. This equates to about 300 - 600 ppm chlorine. Notwithstanding the adverse impact upon the viability of the yeast organisms, a level of chlorine as low as 50 ppm as mentioned above, is already considered toxic to the respiratory tract and thus the recommended inclusion rate renders this remedy massively noxious to any procedure for the generation of food for human consumption.
  • the invention also involves a specific method for the treatment of bran for the reduction of heavy metal contamination as well as bleaching prior to addition as an ingredient into a flour mix during the production of high fiber, bran based, baked products.
  • a method for reducing contaminants on a surface of a product comprising the step of contacting the surface of the product with an amount of an aqueous anolyte product effective for at least reducing an amount of bacteria, an amount of fungus, an amount of yeast, or a combination thereof on the surface.
  • the aqueous anolyte product used in the inventive method is one which, when in undiluted form, has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least + 550mV.
  • the aqueous anolyte product can be undiluted or can be used in the step of contacting in the form of a diluted anolyte composition comprising the aqueous anolyte product and an amount of non-electrochemically activated water, the amount of non-electrochemically activated water being at least 50% by weight of the diluted anolyte composition.
  • This method can also optionally further comprise the step of contacting the surface of the product with an amount of an aqueous catholyte product effective for at least reducing an amount of mycotoxin on the surface wherein, when in undiluted form, the aqueous catholyte product has a pH in the range of from about 8 to about 13 and a negative oxidation-reduction potential of at least 70OmV.
  • a method of processing grain comprising the steps of: (a) conditioning the grain, prior to milling, by contacting the grain with an amount of an aqueous conditioning fluid effective to increase a moisture content of the grain, the aqueous conditioning fluid at least partially comprising an aqueous anolyte product wherein, when in undiluted form, the aqueous anolyte product has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least + 550mV and (b) milling the grain to produce a milled product.
  • the method can further comprise the steps, after step (a) and prior to step (b), of removing at least an outer layer from the grain and removing a grain germ material from the grain.
  • a method comprising the steps of forming a dough comprising flour and yeast and baking the dough to produce a baked product having a finished volumetric size per a given weight amount of the flour used in forming the dough.
  • the improvement to this method comprises the flour used in forming the dough being a flour product which has been produced by a process comprising the steps of: (a) contacting grain, prior to milling, with an amount of an aqueous conditioning fluid to increase a moisture content of the grain, and (b) milling the grain.
  • the aqueous conditioning fluid at least partially comprises an amount of an aqueous anolyte product wherein, when in undiluted form, the aqueous anolyte product has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least 55OmV.
  • the amount of the aqueous anolyte product in the aqueous conditioning fluid and the amount of the aqueous conditioning fluid which was used in the step of contacting are effective for increasing the finished volumetric size of the baked product per the given weight amount of the flour used in forming the dough.
  • the concentration of the aqueous anolyte product in the conditioning fluid and the amount of aqueous conditioning fluid which was used will preferably be effective for increasing the volumetric size of the baked product by at least 6.78%.
  • the concentration of the aqueous anolyte product and the amount of conditioning fluid which was used will more preferably be effective for increasing the finished volumetric size of the baked product by at least 9.15% and will most preferably be effective for increasing the finished volumetric size of the baked product by at least 10.53%.
  • the aqueous anolyte product used in the contacting or conditioning step will preferably have a free active oxidant concentration of less than 250 ppm.
  • the aqueous anolyte product will preferably have a positive oxidation-reduction potential of at least + 650mV and will preferably have a pH in the range of from about 5.5 to about 7.
  • the aqueous anolyte product be an anode product which has been produced by electrochemical activation of an aqueous salt solution comprising from about 1 to about 9 grams of salt per liter of water.
  • the sale used in the aqueous salt solution will preferably be sodium chloride, sodium carbonate, sodium bicarbonate, or a combination thereof.
  • the diluted anolyte composition When used in diluted form, will preferably comprise the aqueous anolyte product and non-electrochemically activated water such that the aqueous anolyte product is present in the diluted anolyte composition in a concentration of at least 1% by weight and the non- electrochemically activated water is present in the diluted anolyte composition in a concentration of at least 50% by weight.
  • a method of treating grain, nuts, or seeds including in one aspect a conditioning phase in which the grain, nuts, or seeds is/are washed with treated conditioning water, the method being characterized therein that during the conditioning phase the grain is brought into contact with an electrochemically activated aqueous anolyte solution with a pH in the range of from about 4.5 to about 7.5 an
  • ORP in the range of from about +55OmV to about +900 mV and a Free Active Oxidant concentration of ⁇ 250 ppm.
  • the amount of this anolyte used as or in the contacting and/or conditioning fluid will preferably be sufficient to equate to at least 9.3 liters of undiluted anolyte per ton of grain.
  • the anolyte may be produced from electrochemically activating a dilute aqueous saline solution comprising from about 1 to about 9 grams of salt per liter of water.
  • the saline solution preferably may comprise 2 to 3 grams of salt per liter of water.
  • the salt may be any inorganic salt.
  • the salt will preferably be sodium chloride (NaCl), sodium carbonate (NaCOs), or sodium bicarbonate (NaHCOa).
  • the method may include the step of on-site production of the anolyte solution, comprising the steps of electrochemically activating a dilute electrolyte solution in an electrochemical reactor comprising an anodic and a cathodic chamber and capable of producing separable electrochemically activated aqueous anolyte and catholyte solutions; separately harvesting the catholyte solution; reintroducing the catholyte solution into the anodic chamber in the absence of any fresh water; and manipulating the flow rate, hydraulic flow regime, pressure and temperature of the catholyte through the anodic chamber, so as to produce an anolyte solution that is characterized therein that it predominantly includes the species HOCl (hypochlorous acid), O 3 (ozone), O 2 (peroxide ions) and O 2" (superoxide ions), and having a mixed oxidant concentration of less than 250 ppm.
  • HOCl hyperochlorous acid
  • O 3 ozone
  • O 2 peroxide ions
  • the pH of the anolyte will preferably be in the range of from about 5.5 to about 7.
  • the method particularly may provide for the surface treatment of the grain before it is processed, particularly during a dry milling process, in the food, industrial starch and animal feed products industry, by introducing the anolyte into the conditioning water of the steeping or conditioning phase.
  • the anolyte can be introduced into the conditioning water at a concentration of up to 50%.
  • the anolyte will be introduced into the conditioning water at a concentration of less than 20% in corn or maize conditioning solutions, and less than 35% in wheat conditioning solutions.
  • the anolyte treated water may be applied as a continuous or episodic spray, mist, fog, steam, wash, immersion, a combination of two or more or as a substantial equivalent of any of the aforementioned.
  • the method may comprise selectively washing the grain, nuts or seeds with undiluted anolyte solutions where high levels of oxidant-based antimicrobial decontamination are required, such as during the production of ingredients for infant food products.
  • the method also may be used in the treatment of grain in a wet milling process, such as malting, where the moisture content may be up to 50% by weight.
  • the method can include a further step of selectively administering anti-oxidant electrochemical! y activated aqueous catholyte solution as a preconditioning grain, nut or seed wash for superficial heavy metal and mycotoxin neutralization, the catholyte preferably having a pH in the range of from about 8 to about 13, and an ORP of at least -
  • 70OmV i.e., a negative ORP of at least -70OmV such that ORPs of, for example, -80OmV and -90OmV would constitute succeedingly "higher” negative values
  • the anolyte can be introduced at ambient temperature as per standard operating conditions.
  • the anolyte preferably will be introduced at a temperature in the range of from about 5 0 C to about 45 0 C.
  • the duration of the anolyte contact with the grain surface will be directly dependent upon the surface area of the grain relative to its mass, as well as the hygroscopic nature of the grain as described by the initial moisture level, which in turn will predict the permissible volume of anolyte treated conditioning solution that will be required to increase the final moisture level of the conditioned grain to the recognized industry standards for the given grain type. Additionally, absorption of conditioning solutions by 'hard grains' with a high protein content will differ substantially from 'soft grains' of relatively lower protein content.
  • the method can include the further step of bleaching the grain, such as bran, by washing a separated grain component in an acidic anolyte solution with a pH in the range of from about 2 to about 5 and an ORP of > + 1000mV (i.e., a positive ORP of greater than +100OmV such that the ORPs of, for example, + 1000mV and + 1200mV would constitute succeedingly "higher” positive values).
  • Said method would also be appropriate for the neutralization of superficial chemical contaminating residues such as, but not restricted to, organophosphate based pesticides.
  • the method would permit the application of the anolyte solutions as a continuous or episodic spray, mist, fog, steam, wash, immersion, a combination of two or more, or as a substantial equivalent of any of the aforementioned.
  • the method may include yet a further decontamination step of adding electrochemically activated aqueous anolyte solution with a pH in the range of from about 4.5 to about 7.5, an ORP in the range of from about +55OmV to >+900 mV, and a Free Active Oxidant concentration of ⁇ 250 ppm as an additive during a baking process, this step being largely but not exclusively restricted to being a dough ingredient during a baking process.
  • the invention extends to the use of an electrochemically activated aqueous anolyte solution as a conditioning agent during a conditioning phase in a grain treatment process, particularly in the food, industrial starch and animal feed products industry, the use comprising the step of bringing the grain into contact with an anolyte solution with a pH in the range of from about 4.5 to about 7.5, an ORP in the range of from about +55OmV to
  • the invention includes an electrochemically activated aqueous anolyte solution with a pH in the range of from about 4.5 to about 7.5 and an ORP in the range of from about +65OmV to >+900 mV for use as a conditioning agent during grain, nut, or seed decontamination in the food, industrial starch and animal feed products industry.
  • the invention extends to the use of an electrochemically activated aqueous anolyte solution as a bleaching and maturing agent in the baking industry, the use comprising the step of adding an anolyte solution with a pH in the range of from about 4.5 to about 7.5, an ORP in the range of from about +55OmV to >+900 mV and a Free Active Oxidant concentration of ⁇ 250 ppm either directly to flour at a mill, or as a dough ingredient in a bakery.
  • the invention includes an electrochemically activated aqueous anolyte solution with a pH in the range of from about 4.5 to about 7.5 and an ORP in the range of from about +65OmV to >+900 mV for use as a bleaching and maturing agent in the baking industry.
  • Anolyte 1 had a substantially neutral pH of from 6.5 to 7.5 and an ORP ⁇ 850mV, while anolyte 2 had an acidic pH of from 5.5 to 6.5 and an ORP ⁇ lOOOmV.
  • the EC of both solutions was ⁇ 5.1mS/cm.
  • White maize or corn kernels were received from Delmas Milling in Randfontein. The moisture content of these kernels was determined (12.07%), and this was then used to set the final moisture level of the different conditioned maize samples at either 14% or 16.5%. The final moisture levels were achieved by conditioning the kernels using both of the two anolyte solutions or standard tap water. All solutions were applied as a superficial spray and the grains were agitated by continuous tumbling in a sealed container until all moisture had been absorbed. Post-conditioning moisture levels were assessed in accordance with standard drying procedures. The following treatments were used:
  • Aspergillus flavus is known to produce the mycotoxin, aflatoxin, which causes liver damage and cancer in humans. These types of mycotoxins are regarded as the most carcinogenic substances known to man. Results showed a slight decline in the presence of this fungus with both anolytes although slightly lower, but not significantly, in Anolyte 2. Normally this fungus is not associated with maize in South Africa, unless the storage or processing conditions are favorable to this fungus.
  • Field fungi such as Maydis and Fusarium species seem not to be influenced by the anolytes. These fungi are known to be deep set in the maize kernels and are not easily reached by fungicidal or fungistatic compounds. These fungi colonize the maize kernels during cultivation in the field and, therefore, have already done the damage when the raw material is delivered at a miller or storage facility. The fungal material and their mycotoxins cannot be physically removed and, therefore, prevention is better than cure. On the other hand, storage fungi develop during the storage and processing stage and can be eliminated before damage is caused to the kernels.
  • Rhizopus oryzae is sensitive to both anolytes, especially Anolyte 2.
  • a separate dilution series was prepared from 12 flour samples, using 1 gram per sample and plating 1ml per dilution to Wort Agar (WA) pour plates. Developing colonies were counted after three and seven day's incubation at 25°C for yeast and fungi, respectively. The inclusion of the Wort Agar culture assessment was undertaken to derive a more definitive count for the Yeasts as separate from the Fungi as initial counts on the PDA and YEA media did not afford a representative quantitative evaluation.
  • WA Wort Agar
  • Anolyte of ORP > 90OmV, EC ⁇ 5.1mS/cm and pH 5.5 to 7.5 was applied as a superficial spray either at a 20% or 50% inclusion rate in tap water as used for conditioning of the variety of wheat grain types as detailed.
  • the sprayed grains were then agitated by means of laboratory scale mechanical tumbler to optimize grain surface exposure to the available conditioning solution.
  • the treated grains were conditioned for 48 hours at ambient temperature before being milled under standard operating practices to yield commercial grade bread-flour.
  • the reference to "hard” refers to grain with high protein content, while “soft” refers to grain with low protein content.
  • Table 3 Yeast and fungal counts after three and seven days, respectively, incubated at 25 0C
  • Detection of Aspergillus and Fusarium spp. is indicated as absent (-) or present m low (S), medium (SS) and high (SSS) levels.
  • the physical characteristics of the anolyte dilutions are shown in Table 4.
  • the results are summarized in Table 5 and represent a graded and proportionate evaluation of micro-organism viability after exposure to Anolyte and culture on a dedicated growth medium .
  • Sample A details the viability of aerobic bacteria on the surface of maize kernels treated with progressive dilutions of Anolyte while sample B details the viability of yeast and moulds on the surface of maize kernels treated with progressive dilutions of anolyte.
  • Table 5 Efficacy of anolyte in controlling surface micro-flora of maize kernels. Results are presented as number of kernels showing regrowth on fungal specific culture media after 8 minutes exposure to anolyte
  • Anolyte was in general more effective against moulds and yeasts than aerobic bacteria.
  • Sample B Anolyte was effective against moulds and yeasts at least up to 1 :100 dilution.
  • Sample A Anolyte was moderately effective against aerobic bacteria at least up to 1 :100 dilution.
  • Loose maize or corn grains of variable levels of field acquired mycotoxin contamination were exposed to different permutations of anolyte and catholyte exposure - either separately or in combinations.
  • the levels of mycotoxin present on the surface of the grains, both before and after treatment with the anolyte and/or catholyte solutions, were determined in accordance with the instructions of the VlCAM aflatest and fumonitest kits.
  • the anolyte solution had an ORP of >+ 90OmV and a pH of 6.5-6.7 and the catholyte solution had an ORP of from -80OmV to -95OmV, and pH 11 to 12, and the solutions were applied at ambient temperature and standard pressure and all samples were exposed to the treatment solutions for 15 minute periods.
  • Table 6 Percentage change in superficial Aflatoxin concentration on maize and roundnuts after ex osure to a variety of ECA solutions.
  • Al saline-based anolyte
  • Cl saline -based catholyte
  • C2 bicarbonate-based catholyte
  • 15 min 15 minutes exposure to each solution type.
  • High protein ('Hard') wheat grain was obtained from a commercial mill and assessed under a variety of treatment permutations to evaluate the effect of anolyte when added to conditioning water, as well as the bake quality of anolyte-conditioned grain flour in comparison to an untreated control.
  • the anolyte used in the conditioning assessment (Sl) was generated using a pre-activation solution 2.5gm/litre Sodium Chloride, and had an ORP > 90OmV, an EC ⁇ 5.2mS/cm and a pH of 6.7.
  • the Anolyte was added at the prescribed rate required to obtain a final conditioning moisture content of 16% and the conditioning solution had an anolyte inclusion rate of either 35 or 50% and was made up to final strength with standard tap water.
  • the Anolyte used in the baking assessment was generated from 3.0gm/lit Sodium bicarbonate pre-activation solution, and had an ORP > 80OmV, an EC ⁇ 6mS/cm and a pH of 6.9.
  • the grains of one untreated control group were irradiated with a total exposure of 25 kGy to ensure optimal decontamination, whereafter the grains were conditioned with sterile water to maintain an aseptic treatment environment.
  • the conditioning solutions were applied as a direct surface spray and the grains were agitated with a screw conveyor to ensure optimal exposure to the solution.
  • all treated grains were allowed to stand (steep) for 48 hours under ambient conditions in a sealed container.
  • the conditioned grains were then milled according to global standard practice (Chorleywood) in a Buhler laboratory-scale milling device which was cleaned and decontaminated before each of the different treatment samples was milled.
  • the processed flours were then submitted to internationally recognized baking standards for direct comparison of the final bake quality. The evaluations were conducted in strict compliance with the standard baking test (Industry accepted method 018).
  • the Bread Score Report was conducted in accordance with the internationally recognized Chorleywood Process.
  • Results Table 7 Standard baking parameters of white wheat flour bread after treatment of the conditioning water with Anolyte at two inclusion
  • Addition of the anolyte solution during the baking process has no adverse effect on commercial yeast strains, and provides sufficient redox potential to reduce wild strain and in-process contaminants.
  • the anolyte may be responsible for disrupting thiol disulphide bonds, resulting in the production of an optimal gluten structure during the baking process. Accordingly it may promote enhanced fermentation by the commercial strains of yeast used as an ingredient through optimized competitive exclusion, and may also ensure the production of a final baked product with reduced levels of spoilage microbes which may otherwise result in reduced shelf-life.
  • the anolyte of the invention can be introduced as a core ingredient of a baking mix with a plurality of functions, inclusive of water decontamination, flour bleaching, starch mobilization and maturation, and as such it provides a means to replace dependence on bromatc-based and equivalent carcinogenic oxidants as additives in the baking process.
  • the anolyte solution of the invention provides an added benefit in that, in addition to its broad based antimicrobial efficacy, it is able simultaneously to sanitize steeping equipment, such as screw conveyors and hydrators, as well as downstream processing and milling equipment - a simultaneous "in-process" plant and product disinfectant, as it were.

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Abstract

L'invention concerne un procédé de décontamination de produits de céréales, de noix ou de graines et un procédé servant à traiter des céréales dans un procédé de broyage pour la décontamination et pour produire un meilleur produit broyé qui produira des produits de boulangerie et des pâtisseries, par exemple, ayant une taille accrue et une plus longue durée de conservation. Dans la procédure de décontamination et/ou de traitement, le produit de céréales, de noix ou de graines est mis en contact avec un produit anolyte aqueux qui peut être non dilué ou qui peut être dilué avec de l'eau non activée. Sous la forme non diluée, le produit anolyte aqueux a de préférence un pH dans la plage allant d'environ 4,5 à environ 7,5 et un potentiel d'oxydoréduction positif d'au moins +550 mV.
PCT/IB2008/000672 2007-01-11 2008-01-11 Procédé servant à traiter des céréales et amidons bruts et transformés WO2008084407A2 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CN200880007849.4A CN101686660B (zh) 2007-01-12 2008-01-11 处理未经加工和经加工的谷物和淀粉的方法
EP08719350.4A EP2152096B1 (fr) 2007-01-12 2008-01-11 Procédé servant à traiter des céréales brutes et transformées
BRPI0806518-7A BRPI0806518B1 (pt) 2007-01-11 2008-01-11 método de processamento de grãos, e, uso de uma farinha
DK08719350.4T DK2152096T3 (da) 2007-01-11 2008-01-11 Fremgangsmåde til behandling af rå og forarbejdede korn og stivelser
AU2008204340A AU2008204340B2 (en) 2007-01-11 2008-01-11 Method for treating raw and processed grains and starches
CA2675281A CA2675281C (fr) 2007-01-11 2008-01-11 Procede servant a traiter des cereales et amidons bruts et transformes

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US97271707A 2007-01-11 2007-01-11
US11/972,717 2007-01-11
US88466407P 2007-01-12 2007-01-12
US60/884,664 2007-01-12

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EP2152756A2 (fr) * 2007-03-19 2010-02-17 Giant Trading Inc Procédé et composition pour l'extraction et la modification d'amidon
US8147889B2 (en) 2007-01-12 2012-04-03 Giant Trading Inc. Method for treating raw and processed grains and starches
WO2013044062A1 (fr) * 2011-09-23 2013-03-28 Diversey, Inc. Procédés pour décontaminer des grains de céréales avec du dioxyde de chlore
WO2015004448A1 (fr) * 2013-07-10 2015-01-15 Tate & Lyle Ingredients Americas Llc Traitement d'une pâte de gluten liquide pour réduire ou éliminer l'aflatoxine
CN114053464A (zh) * 2020-08-04 2022-02-18 山东福洋生物科技股份有限公司 一种降低玉米淀粉微生物指标的方法

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US704349A (en) 1901-03-15 1902-07-08 Eugene Leconte Process of manufacturing rice-starch or other amylaceous substances.
RU2203936C2 (ru) 2002-03-22 2003-05-10 Панова Мария Ивановна Способ подготовки воды для пивоваренного производства

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US5558886A (en) * 1993-10-21 1996-09-24 Centro De Investigacion Y De Estudios Avanzados Del I.P.N. Extrusion apparatus for the preparation of instant fresh corn dough or masa
US6610249B1 (en) * 1997-10-23 2003-08-26 Radical Waters Ip (Pty) Ltd Aqueous solution for disinfecting an animal product, a method and a plant for such disinfection

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US704349A (en) 1901-03-15 1902-07-08 Eugene Leconte Process of manufacturing rice-starch or other amylaceous substances.
RU2203936C2 (ru) 2002-03-22 2003-05-10 Панова Мария Ивановна Способ подготовки воды для пивоваренного производства

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See also references of EP2152096A4

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8147889B2 (en) 2007-01-12 2012-04-03 Giant Trading Inc. Method for treating raw and processed grains and starches
EP2152756A2 (fr) * 2007-03-19 2010-02-17 Giant Trading Inc Procédé et composition pour l'extraction et la modification d'amidon
US8123865B2 (en) 2007-03-19 2012-02-28 Gb International Ltd. Method and composition for starch extraction and modification
EP2152756A4 (fr) * 2007-03-19 2014-10-15 Giant Trading Inc Procédé et composition pour l'extraction et la modification d'amidon
WO2013044062A1 (fr) * 2011-09-23 2013-03-28 Diversey, Inc. Procédés pour décontaminer des grains de céréales avec du dioxyde de chlore
US9622495B2 (en) 2011-09-23 2017-04-18 Diversey, Inc. Methods to decontaminate cereal grains with chlorine dioxide
WO2015004448A1 (fr) * 2013-07-10 2015-01-15 Tate & Lyle Ingredients Americas Llc Traitement d'une pâte de gluten liquide pour réduire ou éliminer l'aflatoxine
CN114053464A (zh) * 2020-08-04 2022-02-18 山东福洋生物科技股份有限公司 一种降低玉米淀粉微生物指标的方法

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BRPI0806518B1 (pt) 2020-11-10
CA2675281C (fr) 2016-01-05
CA2675281A1 (fr) 2008-07-17
BRPI0806518A2 (pt) 2012-12-25
DK2152096T3 (da) 2020-12-21

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