WO2009065237A1 - Fabrication de produits de broyage de céréales - Google Patents

Fabrication de produits de broyage de céréales Download PDF

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Publication number
WO2009065237A1
WO2009065237A1 PCT/CH2008/000462 CH2008000462W WO2009065237A1 WO 2009065237 A1 WO2009065237 A1 WO 2009065237A1 CH 2008000462 W CH2008000462 W CH 2008000462W WO 2009065237 A1 WO2009065237 A1 WO 2009065237A1
Authority
WO
WIPO (PCT)
Prior art keywords
cereal
conditioning
fragments
crushing
grain
Prior art date
Application number
PCT/CH2008/000462
Other languages
German (de)
English (en)
Inventor
Arturo Bohm
Urs DÜBENDORFER
Original Assignee
Bühler AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bühler AG filed Critical Bühler AG
Publication of WO2009065237A1 publication Critical patent/WO2009065237A1/fr

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Classifications

    • 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
    • B02B1/08—Conditioning grain with respect to temperature or water content
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00—Other milling methods or mills specially adapted for grain
    • B02C9/04—Systems or sequences of operations; Plant

Definitions

  • the invention relates to a process for processing cereals for the production of cereal milling products.
  • Such a process is usually carried out in a mill installation.
  • a mill usually contains several shredding units, e.g. in the form of roll mills or hammer mills, as well as several fractionating units, e.g. in the form of sieves and air classifiers or in so-called grime cleaning machines in which the ground material comminuted in a roll mill is sorted into particle size fractions using sieves and air streams. These fractions are then collected as a milled product or slotted once or more over another or the same crushing unit and a fractionation unit.
  • the grains to be processed or ground are conditioned before the beginning of the actual grinding process.
  • Today's conventional conditioning prepares the wheat grain so that in the subsequent process steps for the progressive comminution optimum conditions for processing, in particular for crushing in several successive mill grinding passages exist, namely breaking up the grain in the so-called “B 1 -Passage ", separating bran and endosperm in the so-called” B-passages “and grinding the endosperm in the so-called” C-passages ".
  • this is achieved by moistening the wheat grain with water and then spreading it to about 16.5%, then allowing it to stand between 10h and 70h depending on the wheat variety.
  • the physical properties of the components of the wheat grain are modified (tempered) that for the above-mentioned process steps, the desired mechanical properties (elasticity, elongation at break, breaking strength, etc.) are present.
  • the invention is therefore an object of the invention to provide a milling process, on the one hand reduces the volume of the floating cells or can be dispensed with cells completely off, and on the other hand reduces the reaction time of the miller on production changes and thus the flexibility of the milling process can be increased ,
  • the invention provides a process for processing cereals, in particular cereal grains, into a cereal milled product, in particular for meal, semolina, flour or bran.
  • the method comprises at least one step a) of crushing cereal grains into a first quantity of cereal debris; and a step b) for further processing at least a portion of the amount of first cereal debris into a second quantity of cereal debris.
  • a further step c) of conditioning at least a portion of the first quantity of cereal debris. Furthermore, a conditioning of the whole cereal grains takes place before crushing.
  • the conditioning takes place after the crushing of the newly created fracture surfaces of the grain fragments, for the conditioning on the one hand fresh fracture surfaces and on the other hand more fracture surface are available at the same size to be conditioned grain volume. This allows the conditioning agent to penetrate more quickly inside the grain (capillary action, diffusion). In addition, one can be content with some steps of further processing with a low penetration depth of the conditioning agent and thus a shorter conditioning time.
  • the moisture content of the cereal fragments is increased.
  • wetting cereal debris one avoids leaking and, during the processing of wheat grain, wets the resulting cereal debris several times.
  • step c) the cereal chips can be brought into contact with water vapor.
  • water vapor preferably a very humid atmosphere, saturated steam or superheated steam is used. This can lead to relatively cool tride grains or cereal debris, causing the debris surfaces to be selectively but sparingly wetted.
  • step c) the cereal fragments can be brought into contact with water droplets.
  • step c) the cereal chips can also be brought into contact with a water bath.
  • the water bath is preferably used to treat the still intact cereal grains (whole grains) prior to step a).
  • the cereal fragments can be additionally subjected to ultrasound. This at least accelerates the capillary action-based initial penetration of water into the grain fragments.
  • the water used in step c) may contain enzymes.
  • enzymes you can use a wide range of enzymes to enzymatically weaken the border area between the body of flour and bran in the grain grains, so that in addition to the already achieved by using water softening or Mürb- the bran and their adhesion to the flour body is reduced , A shortening of the diffusion-limited meshing is possible, in particular, by using hydrolytically active substances, such as weak acids and / or weak lyes, or in particular enzymes, which weaken the structure of the cereal grains and thus also facilitate the penetration of water molecules into the grain.
  • the water contains the enzyme cutinase.
  • This selective enzymatic treatment acts to weaken the cuticle which extends in the layers of bran between an outer bran area (pericarp) and an inner bran area.
  • the Cuticula Cutan is a water barrier.
  • the selective weakening of the cuticle layer according to the invention now allows a much more rapid penetration of water into the entire bran up to the aleurone layer and thus a marked reduction in the conditioning times. To this Thus, the water barrier in the bran targeted weakened, and water molecules can diffuse faster through the entire bran layer.
  • step c) contacting the cereal fragments with water during a residence time of 1 min to 20 min in a Kondition istsbe- rich.
  • the residence time in step c) is preferably between 2 minutes and 8 minutes.
  • the relatively short residence times make it possible for the volume of individual conditioning areas (for step c) to be relatively small in a grinding plant according to the invention between the comminution units (for step a) and the further processing units (for step b).
  • step c) contacting the crop fragments with water is preferably carried out at a temperature of 10 0 C to 5O 0 C, preferably at a temperature of 15 0 C to 45 0 C and more preferably at a temperature of 2O 0 C to 40 0 C.
  • the process is continuous.
  • the residence times in the individual process steps or in the individual treatment areas of the grinding plant are different.
  • individual treatment areas have a buffer function, i. a relatively long residence time.
  • the residence time during comminution in the range of a few seconds, while it lies in the respective conditioning in the range of a few minutes.
  • the comminution of cereal grains in step a) is a first comminution and the further processing of cereal fragments in step b) a second comminution.
  • merging is meant all processes in which fractions are added to the cereal fragments within the endosperm, within the bran, or between bran and endosperm.
  • cereal fragments are meant all fragments that can be obtained by “crushing”. These include, in particular, the predominantly inguinal endosperm fragments, the predominantly platelet-like bran fragments and the intact seedling, as well as fragments having both endosperm and bran, i. Bran, to which (still) endosperm adheres.
  • the process according to the invention preferably contains at least one step d) for fractionating cereal fragments into millbase fractions.
  • these are on the one hand endosperm fractions, which can be further fractionated by size (semolina, haze, flour), and on the other hand bran fractions, which can also be further fractionated by size.
  • a respective conditioning in step c) takes place after a respective fractionation in step d). This allows conditioning in step c) specifically for fractionation in the preceding fractionation step d).
  • the first comminution ie the "breaking up" of the cereal grains, preferably takes place by the action of shearing forces, impact forces or pressing forces or combinations of these forces on the cereal grains.
  • Shearing forces and pressing forces occur predominantly in roll passages, whereby the proportion of shearing force and pressing force acting on a cereal grain can be adjusted by adjusting the gap distance and the speed difference between the two roll surfaces.
  • corrugated rolls may be used in which the corrugations on the roll surfaces cut the grain grains, i. the shear forces act as cutting forces.
  • the first comminution of cereal grains to cereal debris also makes it possible to use smooth rolls (smooth rolls) which move with only a slight difference in speed or no difference in speed and in which the smooth roll surfaces crush the grain grains, i. the pressing forces act as crushing forces.
  • smooth rolls smooth rolls which move with only a slight difference in speed or no difference in speed and in which the smooth roll surfaces crush the grain grains, i. the pressing forces act as crushing forces.
  • the advantage here is that when crushing the furrow of the grain is deformed and opened a little, so that impurities that have accumulated during the growing period of the grain mainly in the furrow, can be removed.
  • the second comminution ie the "grinding" or “milling” preferably takes place by the action of shear forces, impact forces or pressing forces or combinations of these forces on the cereal fragments.
  • smooth rolls smooth rolls in which the smooth roll surfaces are moved with a sufficient difference in speed and a sufficiently small gap spacing so that the roll surfaces exert shear forces on the grain debris, thereby reducing them be broken down into even smaller cereal fragments.
  • Also in the second crushing of the cereal fragments can be used again a hammer mill or hammer mill, in which the grain fragments collide with rapidly rotating striking elements (blow bars), whereby the cereal fragments are broken down into even smaller cereal fragments.
  • a hammer mill or hammer mill in which the grain fragments collide with rapidly rotating striking elements (blow bars), whereby the cereal fragments are broken down into even smaller cereal fragments.
  • the process according to the invention expediently comprises a plurality of successive steps b) for further processing, wherein in each case a step c) for conditioning the respective cereal fragments takes place before at least part of the steps b).
  • a step d) for fractioning the respective cereal fragments takes place prior to the respective step c) for conditioning.
  • the entire exposure time during conditioning as well as the entire system volume required for the conditioning can be decisively reduced compared to a one-time time-consuming and volume-intensive conditioning.
  • the conditioning of cereal debris occurs at step c) in a presentation area in which the cereal debris remains for a predetermined time of action or residence time.
  • the time of action or residence time is adjustable.
  • the crop fragments in the presentation area may be moved with at least part of the dwell time and / or at least part of the presentation area with a drift motion component.
  • the cereal debris in the presentation area may be moved at least during a portion of the dwell time and / or at least in a portion of the presentation area with a compound motion component.
  • the grain fragments may be moved at least during a portion of the dwell time and / or at least in a portion of the presentation area concurrently with a drift motion component and with a compound motion component.
  • step a) of comminution a pre-conditioning of the intact cereal grains takes place, wherein preferably the moisture content of the cereal grains is increased.
  • the cereal grains may be contacted with water vapor and / or contacted with water droplets.
  • all of the cereal grains are conditioned by being contacted with a water bath.
  • the cereal grains can be additionally subjected to ultrasound.
  • the water used in this pre-conditioning may also be added to hydrolytically active substances such as a weak acid, a weak liquor or an enzyme, in particular using the enzyme cutinase.
  • the contacting takes place the cereal grains with water for a residence time of 1 min to 20 min, more preferably with a residence time of between 2 min and 8 min, in a Konditionie- tion range.
  • conditioning contacting the cereal grains preferably takes place in advance conditioning with water at a temperature of 10 0 C to 50 0 C and more preferably at a temperature of 15 0 C to 45 0 C.
  • Meal, flour produced by a process according to the invention (left) with the yield of similar milling products (semolina, meal, flour) prepared by a conventional process (right).
  • Fig. 3 shows a comparison of a shot particle size distribution of a ground product, which was prepared by a process according to the invention (each left, light bar), with the particle size distribution distribution of a similar ground product, which was prepared by a conventional method (each right, dark bar).
  • the requirement for the B1 passage is to bring the resulting components of semolina, meal and flour into the state in which further processing can be optimally achieved.
  • wetting is e.g. at a total of 8 locations, each time before a subsequent roller pass.
  • Each of the conditioning areas 2, 4, 6, 8, 10, 12, 14, 16 is located in the grinding material conveying direction upstream of a respective crushing passage Z.
  • Die respective shredding passages are schematically indicated by a pair of rollers. After passing through a crushing passage Z, the material to be ground passes on a sieve separator S.
  • the grain fragments of the rejects from the S separators are conditioned in the conditioning areas 4, 6, 8 and 14. This conditioning is carried out in a fraction-specific or passage-specific manner in order to prepare the mechanical properties of these cereal fragments for the next comminution.
  • the grain fractions of the coarse fraction from the air classifiers W which are transported in the lines shown as a solid line, are then conditioned again in the conditioning areas 10, 12, 14. This conditioning is also carried out on a fraction-specific or passage-specific basis in order to prepare the mechanical properties of these cereal fragments for the next comminution.
  • the cereal fragments of the fines from the air classifiers W which are transported in the lines shown in dashed lines, each arrive in a cyclone C, where the cereal fragments of fines are removed via the lines also shown in dashed lines.
  • the grain fractions of the coarse fraction from the cyclone separators C which are transported in the lines also shown as a solid line, are then reconditioned in the conditioning areas 10, 12, 14, 16. This conditioning is also fraction-specific or passagen-specific in order to prepare the mechanical properties of these cereal fragments for the next size reduction.
  • the conditioning area 2 is a first fraction (fraction SOFT) of cereal grains (eg soft or proteiniermeere fraction) while the conditioning area 4, a second fraction (fraction HARD) of cereal grains (eg hard or protein-rich fraction) is supplied.
  • fraction SOFT fraction of cereal grains
  • fraction HARD fraction of cereal grains
  • These two fractions can originate from a cereal grain sorter (not shown) in which the cereal grain stream is split according to a specific criterion (eg hardness or protein content).
  • the conditioned cereal fragments arrive in shredding passages Z and then each onto a sieve separator S.
  • the diarrhea from the sieve separators S passes through three parallel transport lines (solid lines) into one strand each with sieve separators S, metal detector (MetCheck) and flour filling device (Flour 1, Flour 2, Flour 3).
  • the discharge from these sieve separators enters an air classifier W.
  • the fines from the air classifier W returns via a line shown in dashed lines back into a cyclone C, while the coarse fraction of the air classifier W passes through a Zhrleungsungspasssage Z on a Siebabscheider S.
  • the diarrhea from the Siebabscheider S gets back into the three parallel transport lines, while the discharge from the Siebabscheider S enters an air classifier W.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Adjustment And Processing Of Grains (AREA)

Abstract

L'invention concerne un procédé pour transformer des céréales, notamment des grains de céréales conditionnés, en un produit de broyage de céréales, en particulier en gruau, semoule, farine ou son, qui comprend au moins les étapes suivantes : a) broyage de grains de céréales en une première quantité de fragments de céréales; et b) traitement supplémentaire d'au moins une partie de la première quantité de fragments de céréales en une deuxième quantité de fragments de céréales. Selon l'invention, on effectue entre le broyage de l'étape a) et le traitement supplémentaire de l'étape b) une étape supplémentaire c) de conditionnement d'au moins une partie de la première quantité de fragments de céréales.
PCT/CH2008/000462 2007-11-19 2008-11-06 Fabrication de produits de broyage de céréales WO2009065237A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE200710055350 DE102007055350A1 (de) 2007-11-19 2007-11-19 Herstellung von Getreide-Mahlprodukten
DE102007055350.3 2007-11-19

Publications (1)

Publication Number Publication Date
WO2009065237A1 true WO2009065237A1 (fr) 2009-05-28

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Application Number Title Priority Date Filing Date
PCT/CH2008/000462 WO2009065237A1 (fr) 2007-11-19 2008-11-06 Fabrication de produits de broyage de céréales

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DE (1) DE102007055350A1 (fr)
WO (1) WO2009065237A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107081188A (zh) * 2017-04-05 2017-08-22 河南工业大学 麸质物料逐级粉碎方法及装置

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011141257A1 (fr) 2010-04-15 2011-11-17 Bühler AG Procédé et dispositif de fabrication de farine

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB723863A (en) * 1950-11-08 1955-02-16 Res Ass Of British Flour Mille Improvements in the rolling of wheaten stocks during flour milling
US4171383A (en) * 1978-05-11 1979-10-16 Cpc International Inc. Wet milling process for refining whole wheat
EP0022989A1 (fr) * 1979-07-12 1981-01-28 Leslie Palyi Procédé et installation pour la fabrication de farine, en particulier de la farine de froment pour la boulangerie
US4986997A (en) * 1989-04-19 1991-01-22 Kansas State University Research Foundation Method of separating wheat germ from whole wheat
US5176931A (en) * 1992-03-13 1993-01-05 Wenger Manufacturing, Inc. Preparation of masa flour

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB723863A (en) * 1950-11-08 1955-02-16 Res Ass Of British Flour Mille Improvements in the rolling of wheaten stocks during flour milling
US4171383A (en) * 1978-05-11 1979-10-16 Cpc International Inc. Wet milling process for refining whole wheat
EP0022989A1 (fr) * 1979-07-12 1981-01-28 Leslie Palyi Procédé et installation pour la fabrication de farine, en particulier de la farine de froment pour la boulangerie
US4986997A (en) * 1989-04-19 1991-01-22 Kansas State University Research Foundation Method of separating wheat germ from whole wheat
US5176931A (en) * 1992-03-13 1993-01-05 Wenger Manufacturing, Inc. Preparation of masa flour

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107081188A (zh) * 2017-04-05 2017-08-22 河南工业大学 麸质物料逐级粉碎方法及装置

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Publication number Publication date
DE102007055350A1 (de) 2009-05-20

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