DE2900561A1 - PROCESS FOR THE REFINEMENT OF MILLING PRODUCTS AND FOOD PRODUCTS OBTAINED BY THIS PROCESS - Google Patents

Description

DR. GERHARD RATZEL

PATE NTA NWA LT

File 9468

8 "January 1979 ⁶⁸⁰ ° Mannheim 1,

Secfcenheimer Str.36a. Tel. (0621) 406315

Posdcheckkonla: Frankfurt / M No. 82S3-60S Bank: Deutsche Bank Mannheim No. 72 / 00O6P Telegr.-Cod ·: G er ρ ο t Tele »463570 Para D

REALDYMS

15, rue agar

75016 PARIS / France

Process for the refinement of milling products and food products obtained after this procedure

The present invention "relates to a method of upgrading of milling products and in particular of soft bran (Iriticum sativum) as well as food products produced by this Processes have been obtained, and particularly bakery products such as breads and similar products.

"As is known, the treatment of cereals with a view to to get a fine fillet, at the end of the operation a certain one Quantity of products obtained in the course of milling, products which essentially consist of grain hulls, whose bran represents the most important part (60 to 70%).

Although bran is widely used for food, and especially for animal nutrition, this is not the case with gray-brown meal and white meal (products obtained from the transformation or grinding of semolina), which are particularly rich Proteins and enzymes such as acidic phosphatase and / 3 -amylase and which represent more than 30% of the produce, which means about 8 ° ß> the weight of the wheat that was used.

The experimental study carried out by the applicant has made it possible - moreover - to show that the nutritional value and especially the enzymatic richness: this could be at least doubled, both in terms of bran and meal, if the active proportions were taken into account could "free" which are included in the grist.

909829/0696

It was also found that the bread made by "Flours produced in the milling process are made on the basis of this compared to bread made from industrial flours (above Cylinder milled), very weighty advantages so raw in terms of its digestibility as well as in terms of on the appearance of the crumb (structure and parbe), the taste and has the shelf life and that these advantages can be found in all kinds of bread: ordinary bread, English bread Bread, black bread, plain bread, mixed bread, white bread, the crust bread ti sw ..

The present invention relates to a method for refining coolery products, which is characterized in that all the products obtained are mixed and broken during all the stages of the grain milling process or crushed so far that at least $ 85> of the broken product go through a 100 micron sieve and practically that entire product can pass through a sieve of 400 microns (dimension of the price space between the meshes).

If one takes into account that 100 kg of wheat on average To give 75 kg of flour and 25 kg of products, the products being obtained separately in the course of the extraction, they sit - on average - together from

_{kg coarser}

11 kg of fine bran, 4 kg of gray-brown meal

4 kg of white meal, 1 kg of wheat germ "·

909829/0696

These products, mixed and homogenized, have the following Characteristics based on (mean of 100 different measurements) :

a) grain size

Dimension in microns of the
space between the meshes Passage in £ 500 50.5 400 43.0 250 19.5 200 18.0 150 15.0 100 10.0 Enzymatic ^ parameters

acid phosphatase 13.5 to 16.5 TJ.I./g β- antylase 28.0 to 34.0 UI / g

Me enzvBiatisehen characteristics of each raw material - before Mixture - are on average:

Acid phosphatase / i-amylase (U.I./g) (U.I./g)

coarse bran 5.4 to 6.4 16 to 20

fine bran 16 to 20 25 to 31

gray-brown debris 16 to 20 36 to 44

white pulp 16 to 20 45 to 55

Possess the mixture of products broken according to the invention the following parameters (mean of 100 different

909829/0696

Measurements): Passage in £ a) grain size 99.5 Dimension in microns of the price
space between the meshes 99.4 500 97 400 94 250 93 200 88 150 100 "fa) Enzymatisehe parameters

acid phosphatase - 38 to 42 TJ.I./g β- amylase 67 to 73 UI "/ g

According to an advantageous way of realizing the method according to the present invention, the wheat grains are washed with drinking water of at least 2% of their weight before grinding.

Usually the wheat at the exit of the silos is in the following way Way cleaned:

dry removal of dusts, straw, sand, etc .; Elimination of foreign grains

vigorous brushing;

Entrainment of the wheat by a screw that lets it pass by spraying some kind of water;

80 90 29/0696

Storage and drying (36 hours);

To brush;

Onward transport to manufacture.

The introduction of drinking water for washing the wheat "improved the quality of the food product according to the invention, and the minimum Amount of water necessary to remove all traces of pesticides and insecticides in the starting materials.

The present invention also includes nutritional compositions or foods intended for humans and animals "and which contain or are composed of products obtained according to the process according to the present invention, to the goal,

According to an advantageous embodiment of the food, and in particular of the meal or an analogous object of the present invention, "the supplementary proportion of the flour in the aforementioned products together is between 1 and 5 ° and preferably between 1.3" and 1.7 °.

While preserving the economic benefits of milling If the wheat grains are given over a cylinder, one receives a bread of very beautiful appearance, provided with a golden brown and tender crust that is between 1/5 and 2/5 of the weight of the bread made up of a perfectly homogeneous, light and porous crumb, made up of skins that are quite resistant are opposed to chewing, while they are

809829/0696

digestive juices are permeable, formed and shaped by a sweet smell and a very appealing taste, i.e. if one considers the digestibility and the excellent digestibility "considered; thus a bread of a goodness that even the a bread made with flour from a millstone, is superior.

The invention also includes compounds of food compositions to the aim, which according to the present invention together with other foods essentially with whipping is enriched on the basis of vitamins.

In addition to the instructions preceding, the invention includes also other instructions that will emerge from the description that follows.

The present invention is directed entirely of all origins and in particular a processing procedure for the milling industry ,, as \\ ^r ie on or dietary compositions ,, obtained according to the present invention.

The present invention also aims at the means which are suitable for realizing the method according to the present invention and for obtaining the aforementioned products.

The invention will better be understood the description with the help of supplement that will follow _r is an example of the realization of the method which is the subject of the present invention is given, and a summary of the comparison

SQ9829 / 0696

, _ 2900S61

searches performed on animals; the parameters of the flour, which "applied to products according to the invention" as well as a summary of human clinical trials.

In any event, it should be remembered that these examples and summaries are for the sole purpose of explaining the subject matter of the invention are given but are in no way limiting.

Manufacturing example

216 kg of milling products, composed of:

99 kg fine bran,

4-5 kg of coarse bran,

36 kg of white waste and 33 kg of gray-brown waste

are finely crushed on a ULTRAFIHB Y 50 crusher. The throughput capacity of finely ground product is 140 kg per hour, the air temperature inside the tubes moves in the order of 80 ⁰ C, the temperature of the final product moves in the order of 45 ° C

Parameters of the product obtained;

Moisture $ 3.0

Crude protein $ 15.0

Cellulose. $ 9.0

Fatty substances $ 4.0

B09S29 / 0696

Minerals $ 4.5

nitrogen-free organics $ 64.5

One "determines the enzyme content (acid phosphatase and P-amylase) simultaneously and with the same amount of the broken product obtained and the first starting material. One finds:

a) acid phosphatase in m // ml solution (method by BESSEY-LOWRT-BROCK modified)

Time (in minutes) Source material Product according to the
invention 10 25th 150 30th 50 300 60 80 450

b) β- amylase: metering by decolorization of starch by starch provided with iodine at 37 ° C (method by SOMO & YI).

Time (in minutes) Source material Product according to the invention 30th clear blue iiell purple blue 60 light purple violet blue 90 bluish purple violet blue brown 120 violet brownish 150 violet blue Straw yellow Brown

909829/0696

The grit obtained is as follows:

Passes through a sieve of 500 / u 99.8 pounds

Passes through a sieve of 400 ^ 99.5 / °

Passes through a sieve of 315 / ^ 98.5 ^

Passes through a sieve of 250 / * - $ 97.2

Passes through a sieve of 200 v- 94, Ύ / Ό

Passes through a sieve of 15OxV 93.2? Ό

Passes through a sieve of 125 / «- 90.5 ^ 0 ·

Passing through a sieve won 100 / * $ 88.3

Summary of the experiments carried out on animals: The experiments extended to three groups of animals:

1) Piglets from 3 to 9 weeks: 100 treated animals and 100 ver

equine animals;

2) Rabbits from 4 to 11 weeks: 100 treated animals and 100

Comparison animals;

3) Calves for slaughter from 1 to 12 weeks: 100 treated animals u.

100 animals for comparison.

The dosages that were used to supplement the normal diet were $ 0.5 of the product according to the invention for the piglets and at $ 1 of the product according to the invention. for the Rabbits and the calves.

The 100 comparison animals received a diet containing $ 6 bran for the piglets contained $ 30 bran for the rabbits, while the Food given to calves did not contain bran as it is not advisable to give bran to calves.

909829/0696

RESULTS

animals Diet according to the invention Core value of the Ver
need in proportion
nis to the comparison
animals (mean) piglet Weight gain in ver
relationship to the comparison
animals (mean) Rabbits -5 # Colder -205b + 20 / o

The consumption value describes the amount of food that was required by an animal per 1 kg of weight gain.

It follows from the results presented in the table above that the treated animals are not only weight in relation to the Have won comparison animals, but have also consumed less food.

It is appropriate to note that the enzyme richness of the invention Product has a beneficial and practically immediate effect in the course of the experiments conveyed in the preceding was revealed. Furthermore, the calves tolerated the product according to the invention perfectly well; the diarrhea were minimal and significantly lower than those found in the comparison group »

§09829 / 0696

TABLE II

Characteristic values of the flour

Measurements Flour from cylinder i A. Mill meal + 1.5% to inven- proper Products ash 0.52% 1.55% 0.81% Fatty substances 1.15 1.19 1.64 KENT-JONES-Pär-
exercise 1.75 5.1 6.4
i cellulose 0.27 0.4 I.
0.54 Chopin's Alveo- G: 21.6 20.1 20.8 gram P: 79.0 74.0 68.0 W: 21 2.0 86.0 156.0 P / L: 0.86 0.94 0.80 BRABENDER-Amy-
logram 1370 280 1180

G-: index of the expansion of the dough, expressed in ml;

P: measured pressure in mm in relation to the resistance of the dough versus deformation;

L: length expressed in mm, which is the mean abscissa of the zero point represents;

W: work of deformation of the dough, expressed in 10 joules. From this table it follows that

909829/0 6 96

1.) the Alveogrannn the delicacy and impermeability of the walls which "limit the cells of the bread" (essential factors of bread quality) |

2.) the cellulose content is significantly increased and approaches that of the mill meal;

3.) the KENT-JONES shows a color which is more gray than that of the flour before it was applied (this color found "in the bread making);

4.) the amylogram shows significant diastatic activity.

TABLE III
Characteristic values of the breads received

Bread, from mills
made flour Bread, from Zy
lind flour ge
power Invention sea
moderate bread
(Cylinder +
1, 5f ° product Physical appereance dull bread shiny
golden brown
bread shiny
golden brown
bread Yolumen of the bread 1315 ml 1340 ml 1320 ml Inner appearance cream gray White cream gray porosity uniform unequal
shaped uniform Shelf life after
24 hours Well Well excellent

809829/0696

hours (Continued from Table III) less well Well ι 4'8 hours satisfactory bad very 72 less well Well

The bread preparation, the weight of the starting flour, etc. were strictly identical in the three test series.

The results summarized in Table III show It is very clear that the addition of milling products according to the invention greatly increases the quality of the breads obtained improved.

These results were confirmed in a further series of tests, v / o this time the qualities of the loaves obtained were compared by adding

1,) the wrapping products according to the invention, 2.) fine commercial bran.

TABLE IV

Comparisons between the addition of bran and milling products according to the invention (even addition; 1 ,

comparison Addition of according to the invention Cylinder meal bran bread Outer Parbe shiny broi shiny shiny ρ very bread with uniform visible bread Toilets

ffa (Ti Pi Π '5 f ⁵ ! I Π f ft F>

s U bt '■ έ ca / ö © S ©

(Continued from table IT)

Shelf life after hours hour Well Well bad Well Well crumb excellent gUX te * 24 hours Minutes at
57 ⁰ C fewer bad crumb very Well 172 Well Well 190 48 hours very 100 fewer bad 177 very Crust cranes 72 hours crust 137 crust very 109 96 soluble sugars 100 106 115 ü 172 105 60

From this series of experiments _s follows that bread to the invention in terms of its external appearance, its durability and its content of releasable sugars not only in relation to compare, but equally in relation to the bread ,, which -was supplemented with Handslskleie- ₉ ifberlegöa . is _c

SUSAMIiEHFASSIJHG DER EZPERIMSHfELEBH SHfBIE BER ERFIMJöHG-S- GEUIkSSER BROSE IiI YOUR Vi

Sttcäia erstreel'ts look aiii 111 Crane & Gj dio to 69 men 42 Trs ^ s atiftsllsn-.iiaä Λογθώ age v / iG follows ists

QvOOOOOOOOO

/ Π ^ _- / -Ό ηΤίΐΤ'ίΤ / - ^

CO * ~ - -? " ^Λ O -j O '' O 'j OOO -0 Q' J ΰ Q '3 ü GOQOOO

3. "? '? I> / Ω R C -.3

BATH ORIGINAL

-vf-

All of these patients suffered from a more or less pronounced intolerance to cereal meal, from transit problems (constipation: 19 ^, diarrhea: 4-6? °, alternating constipation and diarrhea: 35 $>) and from dispeptic complaints (flatulence, daring gas, hyposthenic dyspepsia ).

The sick were divided into 3 groups:

Group I (34 patients) who, after questioning and clinical examination, were subjected to a coprological examination on the appropriate diet for two consecutive days and then to a strictly flour-free diet for one month. At the end of that month the patients were re-examined and a new coprological study was undertaken on two consecutive days. Then, for a third period, the group was subjected to a diet similar to the previous one, but with the addition of the bread according to the invention extends waväe. and its consumption, in quantitative terms completely, is unrecognizable

The group Il (7o sick ·) ^ bGisl gto not intervening diet without Hefelö ₉ soader-a giiaG ismittelbar of their gowohnteu arranty-ung ai "f dio diet übor, I jolche the erfindungsgeEäße bread

ei fi & p 9 ß / ei

y ¹ J ti ü α ö / b

if * -

Group III (7 patients): comparison group results;

The bad results are few in number? 8 cases under 1cA patients, i.e. just under $ 8. 3 failures are certain: The ingestion of the bread caused the recurrence of the same discomfort as in those who were accustomed to ingestion Flours were evoked after »The 5 other bad ones The results are less out of the question are the "very extravagant" diet in one of the sick people and the particularly peculiar, psychological condition in the other.

The good results are 96 %, which means 92% of the cases, they are characterized by the regulation of the intestinal passage and the moderation of painful symptoms and dyspeptic complaints, especially the accompanying gastric or bladder symptoms.

There was obviously no improvement in group III (comparison group).

Copro logical results

Never. "The dry weight of the feces after taking invention breads is Entitficklung towards a" reduction, & _o h _o to liquid bowel movements © back You never noticed dry weights under 15 $ 3 vjid in Hehrzahl of cases Izcmn san firmly put ^ & cM elio stool © are very shaped as 3utror ₅ so during eia.G2? diet, which ait starch and containing substances overloaded who ₅ cisiQ significant prevention

of the dry weight could have evoked, as is usually the case notices.

The organic acids which usually translate the fermentations of the hydrocarbons have been specially studied in order to know whether the bread according to the invention, added to the flour-free diet, necessarily causes them to increase. Analysis has shown that they are reduced in ^ A-% of the cases, remain unchanged in 2 % of the cases, and are increased in only 20% of the cases. It should be added that the observed outbreaks have always been less than one -has ever for large fermentations than 25 mEq ° / o determined.

The clinical results show that the flour-free, classic diet and the diet that included breads according to the invention are identical Have effects, although after the improvement by the first it is possible to absorb the second without the Spoil improvement. This latter can also be achieved by the direct transition to the diet, which the invention Includes bread, are obtained, which is thus evidence of the effect of the breads according to the invention.

It follows from the foregoing description that, independently of the types of realization and application that have been made, one is additions to the animal Diet maintains that compared to the previously known level of

909829/069 6

2300561

Technology that possesses significant merits, from a price to which turns out to be less high, upgrading all milling products and being a very important activity as far as food additives are concerned, and that, on the other hand, bakery products are obtained, especially breads and similar ones Products with a very beautiful internal and external appearance, an excellent taste, a very good one Shelf life and, importantly, foods that are excellent in terms of digestibility.

As can be seen from what has gone before, the invention is in no way limited to these embodiments of implementation and application, which have just been described in particularly detailed manner; it includes, on the contrary all the variations that can result from the expertise of a technician without excluding a manager, and also fall within the scope of the present invention.

909829/0 696

Claims (7)

Claims 1. Process for the refinement of milling products, characterized, that all products obtained in the course of all process steps in the grinding of the grain are mixed and it threshes or chops, so that at least both broken product through a sieve of 100 micron mesh size and practically the entire product through a 400 micron mesh sieve passes through it. 2. The method according to claim 1,
characterized, that the grains are washed with drinking water in proportion to at least 2% of their weight in water before grinding « 3. Food, characterized, that it is made from the products of the method according to claim and / or 2 were obtained. 4. Food medium _{according to} claim 3, characterized in that that it is embodied as bread and / or analogous products » 309829/0696 Claims 5. Bakery product, especially bread and analogs Products according to claim 4-, characterized, that it is between $ 1 and $ 5, preferably between $ 1.3 and 1, '7/4' contains milling products that are after Claim 1 and / or 2 were obtained. 6. food means according to claim 3, characterized in that that it is given to other foods. 7. Food means according to at least one of claims 3 to 6, characterized,
that it is fortified with B vitamins. 909829/0 6 96