WO2020065142A1 - Installation permettant un etuvage homogene des grains de cereales ou de fruits a traiter - Google Patents
Installation permettant un etuvage homogene des grains de cereales ou de fruits a traiter Download PDFInfo
- Publication number
- WO2020065142A1 WO2020065142A1 PCT/FR2018/052372 FR2018052372W WO2020065142A1 WO 2020065142 A1 WO2020065142 A1 WO 2020065142A1 FR 2018052372 W FR2018052372 W FR 2018052372W WO 2020065142 A1 WO2020065142 A1 WO 2020065142A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- micro
- perforated
- basket
- enclosure
- conduit
- Prior art date
Links
Classifications
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Definitions
- the invention relates to the field of pre-treatment by parboiling of grains from cereals or fruits.
- the term "grain” includes by extension the term “seeds”.
- the invention relates more particularly to an installation for the pretreatment of grains, and in particular cereal grains such as rice, comprising an enclosure having an opening for feeding untreated grains capable of being hermetically closed, a basket micro-perforated disposed within the enclosure and arranged to allow the passage of steam, the installation further comprising a source of vacuum connected to said enclosure and a source of steam
- the installation is intended in particular, but not exclusively, for the treatment of paddy rice and cashew nuts.
- Parboiling is a commonly used operation in the rice industry. It consists in precooking the grain of raw rice ("paddy") by a steam treatment to gelatinize the starch. The gelatinization of starch gives new properties to the grain which allows it to resist overcooking (ability of the grain to remain firm when the grain is overcooked) and not to stick (unbeatable rice).
- parboiling techniques consist in subjecting the paddy rice to a pressurized steam after having previously subjected it to a soaking operation between 3 hours and 4 hours at 60 ° C. or overnight in cold water.
- these techniques have the disadvantage of not being entirely satisfactory from a nutritional point of view because the soaking and heating of paddy rice cause a partial loss of nutritional qualities and vitamins and mineral salts.
- parboiling generally leads to a slight increase in cooking time due to the gelatinization of the starch forming on the surface of the rice grain a kind of shell surrounding the kernel of the grain.
- application EP3041369 proposes an installation making it possible to parboil untreated rice without resorting to the prior soaking operation.
- the installation comprises an autoclave connected to a source of water vapor and means for controlling a treatment cycle consisting in injecting into the autoclave a pressure of water vapor at a temperature between 140 ° C and 190 ° C , at a pressure between 6 and 10 bars, to maintain this pressure for a period of between 10 seconds and 90 seconds, then to open a steam exhaust valve.
- the rice, which has not been previously soaked, is directly parboiled.
- the destructuring of the rice grains is adapted to favor the impregnation of the steam and the reduced cooking time.
- the invention aims to improve the installation of the above-mentioned application by proposing an installation allowing a homogeneous treatment of the grains to be parboiled and, in the case of a rice pretreatment, a uniform gelatinization of the latter, while retaining the nutritional qualities of the grains.
- the object of the invention is also to provide an installation making it possible to reduce the water required for steaming by 90%.
- the invention provides an installation for the pretreatment of grains, and in particular cereal grains such as rice, comprising an enclosure having an opening for feeding untreated rice capable of being hermetically closed, a micro-perforated basket disposed within the enclosure and arranged to allow the passage of steam and to prevent direct contact of the cereals with the enclosure, the installation further comprising a source of vacuum connected to said enclosure and a source of steam, the installation being remarkable in that it comprises at least one vapor diffusion duct opening inside the enclosure, in a space formed between the wall of said enclosure and the wall of the micro-perforated basket, and at least one micro-perforated duct positioned in said micro-perforated basket, the distance measured in the transverse plane between the internal surface of said micro-perforated basket and the external surface of said at least one micro-perforated conduit being less than or equal to 600 millimeters.
- the diffusion conduit comprises a part extending all or part of the height of the micro-perforated conduit.
- the micro-perforated conduit and the micro-perforated basket are arranged so that the distance measured in the transverse plane between the internal surface of said micro-perforated basket and the external surface of said at least one micro-perforated conduit is less or equal to 450 millimeters.
- the micro-perforated basket is cylindrical and said micro-perforated conduit is coaxial with respect to said micro-perforated basket.
- the micro-perforated basket has in the lower part a cylindrical discharge chamber and in that the micro-perforated conduit has a micro-perforated front end located at a distance from the wall of the cylindrical chamber is less than or equal to 350 millimeters, and preferably less than or equal to 250 millimeters.
- said enclosure has, in the upper part, a mobile loading hatch and a double lip seal to ensure pressure and vacuum sealing.
- the micro-perforated conduit forms a vapor diffusion conduit.
- the installation comprising an enclosure of untreated rice parboiling inside which a micro-perforated basket 2 for receiving the rice to be parboiled is placed, a source of vacuum and a source of steam connected to the enclosure (sources not represented).
- the enclosure 1 has at least one opening to allow the rice to enter and exit adapted to be hermetically closed by a cover (not shown).
- a cover (not shown).
- it has two openings, one being provided in the upper part for the entry of the rice to be parboiled and its pouring into the basket and the other in the lower part, for the exit of the rice once this last parboiled.
- the openings are capable of being closed hermetically so as to be able to create a pressurization of the enclosure. It also has openings in the lower part to allow the evacuation of condensate during and after treatment. These openings are advantageously controlled by solenoid valves.
- the enclosure 1 is also connected to three supply lines 30, 31, 50 of water vapor. It is also connected to a vacuum tank itself connected to a vacuum pump for the purpose of evacuating the enclosure 1.
- the basket 2 preferably cylindrical, is dimensioned relative to the enclosure 1 so as to leave a space 3 between the inner wall 10 of the enclosure 1 and the outer wall 20 of the basket 2 to prevent direct contact of the rice to be steamed with the walls of enclosure 1. It has a micro-perforated wall to let water vapor diffuse under pressure inside enclosure 1.
- the basket 2 is open on its upper part to allow its rice supply and open on its lower part to allow its exit. The opening of the lower part of the basket is advantageously closed by a valve in order to maintain the rice during the treatment and to take it out at the end of the treatment.
- the enclosure 1 comprises a first and second vapor diffusion conduits 4, 5 arranged in the space 3 formed between the wall of said enclosure 1 and the wall of the basket 2 micro-perforated and extending along of the wall of the enclosure 1.
- the enclosure 1 also includes a micro-perforated tube 6 positioned in said basket 2 micro-perforated and extending over the height of the latter. More particularly, the tube 6 is positioned at a distance measured in the transverse plane between the inner wall 21 of said micro-perforated basket 2 and the outer wall 60 of said second conduit less than or equal to 600 millimeters, and preferably less than or equal to 450 millimeters.
- This tube 6 constitutes, as will be seen below, a third vapor diffusion duct 6.
- peripheral diffusion conduits 4, 5 for designate the two diffusion conduits arranged in the space 3 and “interior diffusion conduit” 6 to designate the tube disposed inside the basket 2.
- the interior diffusion conduit 6 is located coaxially at basket 2 (in this case we speak of central diffusion duct 6).
- one of the peripheral diffusion conduits 4 has two water vapor air inlets via a connection to the steam supply conduits 30, 31 and one end at the top, open or closed.
- One of the water vapor inlets is advantageously arranged in the lower part of the enclosure 1, facing the bottom of the basket 2, the other being disposed at least halfway up the basket 2. This arrangement has the advantage ensure diffusion of the vapor over the entire height of the basket 2.
- the other peripheral diffusion duct 5 has a water vapor inlet via a connection to the steam supply line 50 and an outlet 51 opening into the interior diffusion duct 6.
- the peripheral diffusion conduit 5 has an end portion 50 plunging inside the interior diffusion conduit 6 passing at the level of the upper end opening of the latter. The end portion 50 of the diffusion conduit thus constitutes the entry of water vapor into the interior diffusion conduit 6.
- the peripheral and interior diffusion conduits 4, 5, 6 respectively have a micro-perforated wall to allow the diffusion of the vapor.
- the diffusion of the vapor is illustrated in the figure by the arrows.
- the water vapor circulating in the peripheral diffusion conduits 4, 5 thus diffuse through the walls of the conduits and then through the wall of the micro-perforated basket 2, over the height of the conduits as well as through the interior diffusion 6 through the walls from which the vapor also diffuses.
- the basket containing the rice to be parboiled is thus "supplied" with steam by the two peripheral conduits 4, 5 and by the internal conduit 6. This arrangement thus makes it possible to obtain a homogeneous parboiling of all the grains of rice placed in the basket, including for the grains of rice located in the heart of the basket due to the presence of the inner duct 6.
- the micro-perforated basket 2 has in the lower part a cylindrical unloading chamber, the internal diffusion duct 6 being located so as to have a front end (lower) micro-perforated or open located at a distance from the wall of the cylindrical chamber is less than or equal to 350 millimeters, and preferably less than or equal to 250 millimeters.
- the pretreatment of the rice grains is carried out as follows.
- the untreated rice to be parboiled is poured into the basket 2.
- the enclosure 1 is then closed in a sealed manner, and the valves associated with the vacuum tank open to connect the vacuum tank and the enclosure and thus conduct a vacuuming of the latter.
- the enclosure thus changes from atmospheric pressure to a vacuum of about 0.6 bars in about ten seconds.
- the valves are closed.
- the water vapor is injected inside each of the peripheral diffusion conduits via the water vapor supply lines 30, 31, 50 at a temperature of 130 °. C at 190 ° C and at a pressure of 5 to 10 bars.
- the pressure is maintained for about twenty seconds, during which the water vapor circulates in the peripheral diffusion conduits, part of it diffusing through the wall of the diffusion conduits and that of the basket. as well as in the internal diffusion duct 6.
- the pressure is then brought back to atmospheric pressure by opening an exhaust provided for this purpose.
- a vacuum is applied again by reopening the valves in order to connect the enclosure to the vacuum tank which has meanwhile been put back into vacuum by the pump. empty.
- This vacuum of about 0.6 bar is reached in ten seconds and then maintained for about 80 seconds, after which the exhaust is returned to return the enclosure to atmospheric pressure.
- the entire pretreatment is carried out in less than 300 seconds.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Commercial Cooking Devices (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201880097914.0A CN112752517A (zh) | 2018-09-26 | 2018-09-26 | 对要处理的谷物颗粒或水果种子进行均匀烘烤的装置 |
PCT/FR2018/052372 WO2020065142A1 (fr) | 2018-09-26 | 2018-09-26 | Installation permettant un etuvage homogene des grains de cereales ou de fruits a traiter |
BR112021005602-5A BR112021005602A2 (pt) | 2018-09-26 | 2018-09-26 | instalação que permite parboilização homogênea de grãos de cereais ou frutas a serem processados |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/FR2018/052372 WO2020065142A1 (fr) | 2018-09-26 | 2018-09-26 | Installation permettant un etuvage homogene des grains de cereales ou de fruits a traiter |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2020065142A1 true WO2020065142A1 (fr) | 2020-04-02 |
Family
ID=64332337
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR2018/052372 WO2020065142A1 (fr) | 2018-09-26 | 2018-09-26 | Installation permettant un etuvage homogene des grains de cereales ou de fruits a traiter |
Country Status (3)
Country | Link |
---|---|
CN (1) | CN112752517A (fr) |
BR (1) | BR112021005602A2 (fr) |
WO (1) | WO2020065142A1 (fr) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1574210A (en) * | 1924-10-29 | 1926-02-23 | Horace R Spaulding | Method and apparatus for steaming grain and the like |
US3150935A (en) * | 1960-12-05 | 1964-09-29 | Shampaine Ind Inc | Laboratory autoclaves |
US3721018A (en) * | 1971-04-21 | 1973-03-20 | Gerber Prod | Grain steaming apparatus |
JPH04190083A (ja) * | 1990-11-26 | 1992-07-08 | Kanebo Ltd | 蒸気処理された布帛巻き層体の冷却乾燥方法 |
US5852882A (en) * | 1993-09-02 | 1998-12-29 | Riviana Foods, Inc. | Food drying apparatus |
US6267046B1 (en) * | 2000-02-28 | 2001-07-31 | Conair Corporation | Convection steamer |
WO2015033053A1 (fr) * | 2013-09-03 | 2015-03-12 | Rice Technologies | Procede de pretraitement de cereales, notamment de riz |
CN107647248A (zh) * | 2017-10-17 | 2018-02-02 | 江永县老石头特色农业发展有限责任公司 | 一种萝卜干快速真空油炸脱水设备 |
-
2018
- 2018-09-26 WO PCT/FR2018/052372 patent/WO2020065142A1/fr active Application Filing
- 2018-09-26 BR BR112021005602-5A patent/BR112021005602A2/pt active Search and Examination
- 2018-09-26 CN CN201880097914.0A patent/CN112752517A/zh active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1574210A (en) * | 1924-10-29 | 1926-02-23 | Horace R Spaulding | Method and apparatus for steaming grain and the like |
US3150935A (en) * | 1960-12-05 | 1964-09-29 | Shampaine Ind Inc | Laboratory autoclaves |
US3721018A (en) * | 1971-04-21 | 1973-03-20 | Gerber Prod | Grain steaming apparatus |
JPH04190083A (ja) * | 1990-11-26 | 1992-07-08 | Kanebo Ltd | 蒸気処理された布帛巻き層体の冷却乾燥方法 |
US5852882A (en) * | 1993-09-02 | 1998-12-29 | Riviana Foods, Inc. | Food drying apparatus |
US6267046B1 (en) * | 2000-02-28 | 2001-07-31 | Conair Corporation | Convection steamer |
WO2015033053A1 (fr) * | 2013-09-03 | 2015-03-12 | Rice Technologies | Procede de pretraitement de cereales, notamment de riz |
EP3041369A1 (fr) | 2013-09-03 | 2016-07-13 | Rice Technologies | Procede de pretraitement de cereales, notamment de riz |
CN107647248A (zh) * | 2017-10-17 | 2018-02-02 | 江永县老石头特色农业发展有限责任公司 | 一种萝卜干快速真空油炸脱水设备 |
Also Published As
Publication number | Publication date |
---|---|
CN112752517A (zh) | 2021-05-04 |
BR112021005602A2 (pt) | 2021-06-22 |
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