WO2022058760A1

WO2022058760A1 - The method for production of food bran of wheat and a device for its realization

Info

Publication number: WO2022058760A1
Application number: PCT/GE2020/050004
Authority: WO
Inventors: Gela Sulaberidze
Original assignee: Gela Sulaberidze
Priority date: 2020-09-18
Filing date: 2020-11-09
Publication date: 2022-03-24
Also published as: GEP20217270B

Abstract

A method, which includes mechanical processing of bran during which the bran is crushed, its husk is slashed and afterwards it is ground. A device contains a body (1), a funnel-like bunker (2), a lower immovable stone (4) and an upper stone with the ability to rotate (5), a drive (6), a container (7) for collecting wheat bran flour, a sieve (8), herewith, at least on one stone from the upper and the lower ones there are circular coulisses with regulated depth performed, wherein the depth of the coulisses is maximum in the central part of the stone and decreases in the direction of the stone periphery.

Description

THE METHOD FOR PRODUCTION OF FOOD BRAN OF WHEAT AND A DEVICE FOR ITS REALIZATION

The invention relates to the food industry and medicine, in particular to wheat bran processing technology and may be used in the manufacture of healthy food, dietary products or food additives.

Nowadays, the need to supplement the deficiency of dietary fibre is especially urgent over the world, especially for the prevention and treatment of the diseases such as: obesity, diabetes, hypercholesterolemia, arterial hypertension, ischemic heart disease, organic and functional diseases of gastrointestinal tract, bowel and breast cancer, etc.

For the prevention and treatment of the above mentioned diseases, as well as for following the principles of healthy eating, it is necessary to consume at least minimum amount of dietary fibre every day. In case of adults, minimum 35-40 g, in case of children age + 5 g. It has been identified that most modern people, in developed as well as in developing countries, consume half or less of the minimum daily amount of dietary fibre. There are many food products or additives containing dietary fibre available on the market today, including wheat bran, though they are coarse and hard to digest, which is why they are often contraindicated in many diseases that are widespread these days. In addition to the above mentioned, existing technologies in most cases cannot ensure the preservation of the naturalness and useful properties of raw materials.

Due to the abundance and low calorie content of vegetable fibre, recently it has been tried to use wheat bran as a food additive, though its use is limited because it is contraindicated for users who have diseases of gastrointestinal tract.

Technologies that exist nowadays generally are oriented to reduce the size of bran, but small fractionation cannot guarantee the elimination of medical contraindication. Finely shredded bran also cannot solve the problems of technology in terms of texture and taste properties.

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SUBSTITUTE SHEETS (RULE 26) A method of preparation of wheat bran for dietary products is known (RU2052955 27/01/1996). According to this document this method involves heat treatment of wheat bran, herewith, the above-mentioned treatment is carried out at 12-18% moisture content of bran, while the treatment itself is carried out in an extruder under the conditions of 115-145 degrees and 42-44 kg / cm² pressure during 30-40 minutes. The obtained extrudate is then cooled up to 25 degrees and shredded (ground). Such hydrothermal barometric treatment of wheat bran is intended to make wheat bran easier to digest and increase absorption capacity.

The disadvantage of the mentioned technology is its high energy capacity and, consequently, costs for its production. Besides, bran flour prepared by this technology not only loses its natural properties because of hydrothermal barometric effect, but it still keeps its hard-to- digest property because its husk does not disrupt enough to cause its swelling up and rising by liquid.

Technology of making wheat flour by shredding it with stones is also known (CN105639215 08/06/2016). According to this document bran is separated from cereal and ground in order to make flour. After this, the bran is bio-fermented in carbonic acid environment and then ground and mixed into wheat flour to increase the nutritional value of the flour.

The disadvantage of the mentioned technology is the existence of chemical processing component in it, in particular, processing in acid environment, which significantly reduces its nutritional values.

A stone mill and a method of making flour by a stone mill are also known (CN 103639014 19/03/2014). There are several examples of mill embodiment described in this document. According to one example the mill contains upper and lower disc-like stones which are connected to each other via a sleeve, herewith, the lower dis-like stone is immovable and the upper one has an ability to rotate. Contact surface of the upper disc is concave and contact surface of the lower disc is convex. There is a hole made in the upper disc to send wheat to the zone between the discs. Herewith, the working surface of the discs is divided into 8 equal

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SUBSTITUTE SHEETS (RULE 26) sectors (it is possible to be more or fewer). Each sector contains a row of ribs running parallel from the center to the direction of periphery in such a way that they are inclined to similar ribs made in adjacent sectors, with an angle of a rib shredder facet being 20-30 degrees and an angle of a chamfer 74. A device with this kind of configuration represents a low-speed grinding and a low-temperature processing device where wheat grains are processed, though before making flour via this device, the grains are cleaned, then moistened and then ground. It is also mentioned that the flour made in this way preserves nutritional values as there is no strong breakdown of starch chain and proteins, gluten, carotene, calcium, various vitamins Bl, B2 and various nutrients are maintained to the maximum.

The disadvantage of the mentioned device is complexity of the construction due to the existence of many auxiliary nodes in it and low functional capabilities because with the mill of such construction it is impossible to process bran separately so that it can be used as a perfect food product or additive.

The above mentioned disadvantages are eliminated by the method of preparation of wheat bran for food purposes, which involves processing of bran and afterwards its grinding, wherein the bran is processed by mechanical processing, during which the bran is crushed and its husk is slashed, herewith, crushing the bran, slashing the husk and grinding is performed in a form of a consecutive, uninterrupted process. Moreover, additionally the bran flour is sifted to get at least two fractions and at least one fraction from two bran flour fractions is mechanically processed and ground once again.

The disadvantages are also eliminated by the device for preparation of wheat bran for food purposes, which contains a body, a funnel-like bunker for placing wheat bran, a lower immovable stone and an upper stone with the ability to rotate, a drive, a container for collecting wheat bran flour, wherein at least on one stone from the upper and the lower ones there are circular coulisses with regulated depth performed, wherein the depth of the coulisses

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SUBSTITUTE SHEETS (RULE 26) is maximum in the central part of the stone and decreases in the direction of the stone periphery.

The disadvantages are also eliminated by the following:

The device is equipped with a sieve to get at least two fractions of bran flour and with at least one additional container;

The sieve is performed in a form of a vibrational sieve;

The technical result of the invention is to rise the nutritional value of bran, increase the ability of its assimilation by the organism and make digestion easier. To reduce energy costs on preparation of bran for food purposes and intensify the technological process.

Rise of the nutritional value of bran, increase of its assimilative and digestive properties are achieved by the fact that its processing technology i.e. the process of processing wheat bran is close to the physiological process of chewing. Husk of wheat bran is rough and covered with a dense hydrophobic layer. Via the mentioned technology the mentioned hydrophobic layer is processed by crushing, slashing the husk and then shredding-grinding. Through such technology, the husk is softened and the hydrophobic layer is transformed into a layer of hydrophilic structure. Bran flour fragment with such husk easily becomes swollen by liquid and rises up, which is a prerequisite for easy digestion. It does not irritate the gastrointestinal mucosa any more. Thus, the bran processed by our technology has undergone the mechanical processing which is similar to chewing, which facilitates its further digestion and assimilation of constituent nutrients by the organism.

Intensification of the technological process is guaranteed by the fact that bran crushing, husk slashing and grinding activities are performed in a form of a consecutive, uninterrupted process, on one device.

Reduction of energy costs on preparation is guaranteed by the device, which is constructed with an ordinary mill configuration, without any auxiliary nodes or mechanisms and with the

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SUBSTITUTE SHEETS (RULE 26) only constructional variety which relates to the form of the stone surfaces. This specific form, which was discussed above, is given before the device is placed in operation.

The invention is described with the drawing.

Fig. 1 shows a schematic representation of the device for preparation of wheat bran for food purposes.

The device for preparation of wheat bran for food purposes contains a body 1, formed in a shape of a table. There is a funnel-like bunker situated on the body 2 for placing wheat bran and supplying the processing zone with bran. The bunker is situated on a frame 3. The device also has a lower immovable stone 4 and an upper stone with the ability to rotate 5. A drive 6 is kinematically connected to the upper stone with the ability to rotate. Kinematical connection between the drive and the upper stone with the ability to rotate may be performed in any acceptable form, for example via a belt transmission (it is not shown on the drawing). Similarly, the drive may also be formed in any acceptable form, for example it may be performed in a form of an electric drive or in a form of a water drive, etc. The device also contains a container 7. The number of the containers depends on the number of the flour fractions. If ground bran is sifted in two fractions, correspondingly, the number of gathering containers may be two. One or both working surfaces of the upper and the lower stones are processed in advance, i.e. there are circular coulisses performed on it (it is not shown on the drawing) with regulated depth. Concept of “regulated” indicates that the depth of the coulisses is maximum in the central part of the stone i.e. in the supplying zone and decreases in the direction of the stone periphery. The device may also be equipped with a sieve 8 in order to sift wheat bran flour for example in two fractions. The sieve may be performed in a form of a vibrational sieve; it is true that in the example of the embodiment presented here there is no description of the exact constructional performance form of the vibrational mechanism of the sieve, though it is obvious that it may be performed in any acceptable form known from the technical field. At the same time it may have a separate drive or may kinematically be

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SUBSTITUTE SHEETS (RULE 26) connected to the drive of the device. In the example of the embodiment presented here, the device is equipped with a belt 9 and a guide of shredded bran 10.

Operation of the device for preparation of wheat bran for food purposes and therefore the method of preparation of wheat bran for food purposes are performed in the following way:

Firstly, bran is placed into the funnel-like bunker, from which the bran is sent to the central zone of the stones. From the supplying zone the bran moves to the processing zone i.e. to the circular coulisses. As the depth of the circular coulisses is maximum in the supplying zone, as a result of the mechanical impact on the bran its crushing takes place. Intensification of the bran crushing increases along with its movement into the mentioned groove as its depth decreases consequentially. After maximum crushing and softening of bran its husk is slashed due to the decrease of the depth of a mobile coulisse, and in the peripheral part shredding and grinding are performed. The wheat bran flour then gets on the vibrational sieve and is divided into two fractions, corresponding fractions get into the corresponding containers. The wheat bran of a rather thick fraction may be returned to the bunker for re-processing.

As already mentioned, by such mechanical processing i.e. by crushing and slashing the hydrophobic layer of the wheat husk gets disrupted and matrix becomes disintegrated. Further shredding of the bran, such processing during grinding ensure the softening of the flour husk on the one hand and its transformation into a hydrophilic structure on the other hand.

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SUBSTITUTE SHEETS (RULE 26)

Claims

CLAIMS A method of preparation of wheat bran for food purposes which includes processing of bran and afterwards its grinding, characterised in that the bran is processed by mechanical processing, during which the bran is crushed and its husk is slashed, herewith, crushing the bran, slashing the husk and grinding is performed in a form of a consecutive, uninterrupted process. The method of preparation of wheat bran for food purposes, according to Claim 1, characterised in that the bran flour is additionally sifted to get at least two fractions. The method of preparation of wheat bran for food purposes, according to Claim 2, characterised in that at least one fraction from two bran flour fractions is mechanically processed and ground once again. A device for preparation of wheat bran for food purposes which contains a body, a funnel-like bunker for placing wheat bran, a lower immovable stone and an upper stone with the ability to rotate, a drive, a container for collecting wheat bran flour, characterised in that at least on one stone from the upper and the lower ones there are circular coulisses with regulated depth performed, wherein the depth of the coulisses is maximum in the central part of the stone and decreases in the direction of the stone periphery. The device for preparation of wheat bran for food purposes, according to Claim 4, characterised in that additionally is equipped with a sieve to get at least two fractions of bran flour and with at least one additional container; The device for preparation of wheat bran for food purposes, according to Claims 4-5, characterised in that the sieve is performed in a form of a vibrational sieve.

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