Solid material comminution or disintegration – Processes – Cereal and other seeds or seed parts
Patent
1989-03-22
1992-03-31
Rosenbaum, Mark
Solid material comminution or disintegration
Processes
Cereal and other seeds or seed parts
241 13, 241159, B02C 904
Patent
active
051000628
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The invention is directed to a method for the production of milled grain products such as flour, semolina, middlings [Translator's Note: "Semolina" is an English translation of the German word "Grie" defined as granulated, hulled wheat used for cooking. "Middlings" is an English translation of the German word "Dunst" meaning a type of flour whose degree of fineness is between that of flour and "semolina".], etc., wherein the material is repeatedly ground with rolls and sifted with the system of advanced milling.
BACKGROUND ART
In commercial and industrial grain processing there is a strong tendency observable today which appears to be at least partially directed to the past. This is the demand for high-value basic foodstuffs which, with grain, is equated in an almost symbolic manner with the flour produced on grinding stones and the whole-grain bread which is baked from it. In this connection, the objection is raised more or less that the milling industry, as the interface between agriculture on the one hand and the baker and consumers on the other hand, has developed down the wrong path, since the final products either no longer contain important constituents or the latter are contained in impaired form. However, this opinion--which is a result of an excessive division of labor and the consequent modern scientific "division of thought"--overlooks some fundamental facts: it is left to the consumer, for example, to decide which foodstuffs he wants to draw his bulk material from. processing, given energetic consideration, so that the foodstuffs can be made use of as completely as possible by humans and animals, that is, with the least possible losses, processing, e.g. also with respect to harmful bacteria, fungi, etc.,
Whole-grain and integral/dark flour was produced, according to the old stone grinding principle, by means of grinding the entire kernel one or more times and possibly sifting out a portion of the hulls or the outermost layers of the kernel It cannot be disputed that this system, also known as flat milling, which was still wide-spread several decades ago, has the advantage that almost all constituents of the grain remain integral in the flour or bruised grain and afford a high-value nutrition for humans by way of bread and other grain products However, this oldest method also has disadvantages. The products produced from integral grinding have only a limited storage life, particularly when improperly stored, for two basic reasons. The corresponding "health products" are usually intended for immediate consumption. On the other hand, dirt, bacteria, fungus spores, etc usually adhere only to the outside of the kernel. But, it is precisely the latter which destroy the quality of the products and reduce their storage life or would cause the milled products to rot after a short storage period under bad conditions.
The fact that the grain kernel comprises very distinct parts is often overlooked. Individually, the various parts of the grain kernel give the milled products, i.e. flour, semolina, middlings, feed meal, bran, specific properties, e.g. specific baking characteristics. Such products (semolina for dough products, white flour, etc.), which are required for a specific purpose can only be partially separated with integral grinding or with the flat milling method. It is only so-called advanced milling which allows the production of the multitude of milled products required in presently prevailing eating habits while adhering to the conditions and basic facts listed above.
Depending on which parts of the interior of the kernel are made use of and combined, respectively, for the flour, the end product can be given a very particular aroma (whole-grain bread, medium-white bread, pastry and cake products, etc.). But advanced milling, in particular, allows every separately occurring fraction to be combined again to form a flour, that is, e.g. also to form whole-grain flour, or to be mixed with a flour with increased protein content or even with a flour with more germ content. The sy
REFERENCES:
patent: 453364 (1891-06-01), Taylor
patent: 1396712 (1921-11-01), Johnston
patent: 2742235 (1956-04-01), Moen
patent: 2986348 (1961-05-01), Moll et al.
patent: 3430869 (1969-03-01), Odden
patent: 4220287 (1980-09-01), Boczewski
patent: 5031845 (1991-07-01), Gemsjager
"Die Muhle+Mischfuttertechnik" by Von Karl-Heinz Hawellek, Weissenhorn.
Maschinenkunde fur Muller--"Der Flachmahl-Walzenstuhl" p. 80.
Baltensperger Werner
Lippuner Christian
Buehler AG
Rosenbaum Mark
LandOfFree
Method for the production of milled grain products and grain mil does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for the production of milled grain products and grain mil, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for the production of milled grain products and grain mil will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2253523