WO2018091615A1 - Procédé de production de farine de grains entiers - Google Patents

Procédé de production de farine de grains entiers Download PDF

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Publication number
WO2018091615A1
WO2018091615A1 PCT/EP2017/079517 EP2017079517W WO2018091615A1 WO 2018091615 A1 WO2018091615 A1 WO 2018091615A1 EP 2017079517 W EP2017079517 W EP 2017079517W WO 2018091615 A1 WO2018091615 A1 WO 2018091615A1
Authority
WO
WIPO (PCT)
Prior art keywords
caryopses
reactor
ground
process according
rotor
Prior art date
Application number
PCT/EP2017/079517
Other languages
English (en)
Inventor
Massimo VEZZANI
Original Assignee
Ambiente E Nutrizione S.R.L.
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 Ambiente E Nutrizione S.R.L. filed Critical Ambiente E Nutrizione S.R.L.
Priority to EP17811208.2A priority Critical patent/EP3541521B1/fr
Priority to PL17811208T priority patent/PL3541521T3/pl
Priority to ES17811208T priority patent/ES2909591T3/es
Publication of WO2018091615A1 publication Critical patent/WO2018091615A1/fr

Links

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
    • B02B1/04—Wet treatment, e.g. washing, wetting, softening
    • B02B1/06—Devices with rotary parts
    • 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
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B5/00—Grain treatment not otherwise provided for
    • B02B5/02—Combined processes

Definitions

  • the present invention relates to the sector of the food industry. More particularly, the invention relates to a process for the production of whole grain meal obtained from cereals.
  • the following layers which form the bran, are located as follows in the caryopsis, starting from the outside: pericarp, testa, nucellar layer (or hyaline layer) and aleurone, while the internal part consists of endosperm and germ.
  • Flour is the main product obtained from the process of grinding the soft wheat and consists of the innermost starchy parts of the caryopsis (endosperm) after separation from the outermost parts (the bran, which represents about 15% of the total content of the caryopsis, and the germ, which forms about 3%) traditionally intended for livestock feeding.
  • Meal is conventionally produced by breaking (grinding) the caryopses as such, followed by sieving of the fragments produced, which may contain only endosperm or parts of endosperm accompanied by bran and germ. The aforementioned fragments are then conveyed away for successive grinding and separation steps aimed at releasing and separating as far as possible the fractions of endosperm from the other components of the caryopsis.
  • the whole grain flours which are commercially available are obtained by adding to a "white" flour, obtained essentially from the endosperm alone, the bran obtained by means of the aforementioned abrasion and decortication operations, after the same has undergone regrinding treatment, in order to reduce the particle size, and heat stabilization treatment, in order to prevent the oxidation caused by enzymatic degradation.
  • the bran obtained in this way is in fact subject to degradation, even after a short period of time, owing to occurrence of oxidation reactions (rancidity) affecting the lipid components present in the bran, which may also contain germ parts very rich in lipids.
  • Rancidity is generally caused by the activation of enzymes (lipase and lipoxygenase) which are present in the bran and attack the lipid portion present. Consequently, attempts have been made to prevent this phenomenon by deactivating these enzymes with heat.
  • the heat treatment of bran may result in darkening of the bran, the creation of unpleasant tastes and chemical degradation affecting the lipid portion.
  • a continuous flow of steam is fed into the wet heat treatment reactor through the aforementioned at least one inlet opening.
  • a flow of gas preferably air, heated to a temperature of at least 100°C, is also fed into this reactor, through the aforementioned at least one inlet opening.
  • the aforementioned aqueous solution may contain one or more water- soluble ingredients, selected from the group comprising salts, in particular sodium chloride, flavorings, water-soluble vitamins, in particular ascorbic acid, and natural antioxidants.
  • water- soluble ingredients selected from the group comprising salts, in particular sodium chloride, flavorings, water-soluble vitamins, in particular ascorbic acid, and natural antioxidants.
  • the temperature of the inner wall of the reactor for the wet heat treatment is preferably kept at 100- 160°C, conveniently at 100- 120°C.
  • the rotational speed of the rotor of the reactor for wet heat treatment is preferably set to 500-3000 rpm.
  • the ratio between the flow rate of the water or aqueous solution fed into the wet heat treatment reactor and the flow rate of the wet ground caryopses particles fed into the wet heat treatment reactor is preferably comprised between 1 : 10 and 1 :2, conveniently between 1 :4 and 1 :2.5.
  • the aforementioned elements radially projecting from the rotor shaft may be for example rod-like or in the form of vanes or V-blades or beaters.
  • the whole grain meal obtained with the process according to the present invention is particularly suitable for making bakery products which, compared to the bakery products made with refined flour, have the major advantage that they contain the components of high nutritional value present in the bran (fiber, minerals, vitamins), while at the same time they have organoleptic/ structural properties (color, taste, texture) entirely comparable to those of corresponding products obtained from completely bran-free meal. Moreover, these organoleptic/ structural properties remain substantially unchanged for the entire shelf-life of the finished product.
  • FIG. 1 shows in schematic form an embodiment of a plant for implementing the process according to the present invention.
  • a motor M is provided for operation of the rotor at variable speeds ranging from 150 to 3000 rpm.
  • the tubular body 51 rotatably supports a bladed or screw rotor 58 which imparts to the wet ground caryopses an advancing thrust towards the outlet opening 57 so as to convey said wet ground caryopses to the inlet opening 105 of a thermal dehydration and treatment reactor 101.
  • This reactor 101 which has a structure entirely similar to the wet treatment reactor mentioned further above, is not described in detail.
  • the components of the thermal dehydration and treatment reactor which are identical to those of the wet heat treatment reactor are indicated by the same reference numbers increased by 100.
  • the dried ground caryopses output from the thermal dehydration and treatment reactor are conveyed to a storage container 18 which separates them from the steam and air which are also output from this reactor.
  • the dried ground caryopses are fed to a conventional cereal mill in order to reduce further the particle size and obtain corresponding whole grain cereal meal.
  • the ground caryopses were then fed to a cylinder mill where they underwent further grinding until a soft wheat whole grain flour with a grain size smaller than or equal to 300 ⁇ (diameter) was obtained.

Landscapes

  • Cereal-Derived Products (AREA)
  • Fodder In General (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne un procédé de production de farine de grains entiers, comprenant les étapes consistant à : a) broyer des caryopses de céréales pour former des particules de diamètre non inférieur à 2 mm ; b) introduire un flux continu desdites caryopses broyées dans un réacteur de traitement thermique par voie humide comprenant un corps tubulaire cylindrique (1) à axe horizontal, ayant des ouvertures d'entrée (5, 6, 10) pour les caryopses broyées et pour l'eau, une ouverture de sortie (7), une chemise chauffante (4) et un rotor (8), comprenant un arbre pourvu d'éléments saillant radialement et mis en rotation à une vitesse supérieure ou égale à 150 tr/min, et introduire également un flux continu d'eau qui est dispersé en minuscules gouttelettes ; c) centrifuger ces flux contre la paroi interne du réacteur, pendant qu'ils avancent sensiblement en contact avec la paroi interne du réacteur vers l'ouverture de sortie (7), et évacuer à partir de l'ouverture de sortie un flux continu de particules de caryopses broyées humides (teneur en humidité de 20 à 30 %) ; d) introduire ces particules dans un réacteur de déshydratation et de traitement thermique, avec une structure similaire à celle du réacteur de traitement thermique par voie humide, à travers une ouverture d'entrée (105), la paroi interne du réacteur étant maintenue à une température d'au moins 100 °C au moyen d'une chemise chauffante (104) et le rotor (108) étant mis en rotation à une vitesse d'au moins 150 tr/min ; e) centrifuger et amener ces caryopses broyées humides à avancer à l'intérieur du réacteur au moyen de l'action de ce rotor et évacuer à partir de l'ouverture de sortie (107) du réacteur, un flux continu de caryopses broyées ayant une teneur en humidité comprise entre 2 % et 15 % ; f) soumettre ces caryopses broyées à une autre étape de broyage, pour réduire la taille des particules jusqu'à une valeur inférieure ou égale à 0,5 mm, obtenant ainsi la farine de grains entiers.
PCT/EP2017/079517 2016-11-21 2017-11-16 Procédé de production de farine de grains entiers WO2018091615A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP17811208.2A EP3541521B1 (fr) 2016-11-21 2017-11-16 Procédé de production de farine de grains entiers
PL17811208T PL3541521T3 (pl) 2016-11-21 2017-11-16 Proces wytwarzania mąki pełnoziarnistej
ES17811208T ES2909591T3 (es) 2016-11-21 2017-11-16 Proceso para la producción de harina integral

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102016000117537 2016-11-21
IT102016000117537A IT201600117537A1 (it) 2016-11-21 2016-11-21 Procedimento per la produzione di sfarinati integrali

Publications (1)

Publication Number Publication Date
WO2018091615A1 true WO2018091615A1 (fr) 2018-05-24

Family

ID=58266142

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2017/079517 WO2018091615A1 (fr) 2016-11-21 2017-11-16 Procédé de production de farine de grains entiers

Country Status (5)

Country Link
EP (1) EP3541521B1 (fr)
ES (1) ES2909591T3 (fr)
IT (1) IT201600117537A1 (fr)
PL (1) PL3541521T3 (fr)
WO (1) WO2018091615A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB647085A (en) * 1948-03-02 1950-12-06 Herbert Horace Ward Improvements relating to the treatment of oats and groats from oats
FR1007288A (fr) * 1948-03-16 1952-05-05 Procédé d'amélioration des grains de céréales et produits qu'on en tire
EP0295774A2 (fr) 1987-06-18 1988-12-21 TKAC & TIMM ENTERPRISES LIMITED Procédé et appareil pour le traitement des grains de froment
EP0373274A1 (fr) 1988-12-16 1990-06-20 TKAC & TIMM ENTERPRISES LIMITED Procédé utilisé pour le broyage de la farine
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
WO2004028694A1 (fr) 2002-09-30 2004-04-08 Barilla G. E R. Fratelli S.P.A. Procede de production de farine de ble
WO2016120234A1 (fr) * 2015-01-29 2016-08-04 Ambiente E Nutrizione S.R.L. Procédé d'amélioration de propriétés organoleptique et nutritionnelle de farine de légumineuse et de constituants et dérivés de celle-ci

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB647085A (en) * 1948-03-02 1950-12-06 Herbert Horace Ward Improvements relating to the treatment of oats and groats from oats
FR1007288A (fr) * 1948-03-16 1952-05-05 Procédé d'amélioration des grains de céréales et produits qu'on en tire
EP0295774A2 (fr) 1987-06-18 1988-12-21 TKAC & TIMM ENTERPRISES LIMITED Procédé et appareil pour le traitement des grains de froment
EP0373274A1 (fr) 1988-12-16 1990-06-20 TKAC & TIMM ENTERPRISES LIMITED Procédé utilisé pour le broyage de la farine
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
WO2004028694A1 (fr) 2002-09-30 2004-04-08 Barilla G. E R. Fratelli S.P.A. Procede de production de farine de ble
WO2016120234A1 (fr) * 2015-01-29 2016-08-04 Ambiente E Nutrizione S.R.L. Procédé d'amélioration de propriétés organoleptique et nutritionnelle de farine de légumineuse et de constituants et dérivés de celle-ci

Also Published As

Publication number Publication date
PL3541521T3 (pl) 2022-04-25
ES2909591T3 (es) 2022-05-09
EP3541521A1 (fr) 2019-09-25
IT201600117537A1 (it) 2018-05-21
EP3541521B1 (fr) 2021-12-29

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