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1. WO2002022268 - METHOD FOR PRODUCING GRAIN SUBSTANCE, A SET OF EQUIPMENT FOR PRODUCING SAID SUBSTANCE AND GRAIN BREAKING MACHINE

Publication Number WO/2002/022268
Publication Date 21.03.2002
International Application No. PCT/RU2000/000360
International Filing Date 08.09.2000
Chapter 2 Demand Filed 26.02.2002
IPC
A21D 2/38 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
38Seed germs; Germinated cereals; Extracts thereof
A21D 13/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
A21D 13/02 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
02Products made from whole meal; Products containing bran or rough-ground grain
A21D 13/08 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
08Pastry, e.g. cake, biscuit, puff-pastry
A23L 1/10 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
A23L 1/172 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
172Cereal germ products
CPC
A21D 2/38
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
36Vegetable material
38Seed germs; Germinated cereals; Extracts thereof
A23L 7/152
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
152Cereal germ products
A23L 7/198
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
A23L 7/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
20Malt products
B02B 1/00
BPERFORMING OPERATIONS; TRANSPORTING
02CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
BPREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
1Preparing grain for milling or like processes
B02B 3/08
BPERFORMING OPERATIONS; TRANSPORTING
02CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
BPREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
3Hulling; Husking; Decorticating
08by means of beaters or blades
Applicants
  • KALNISH, Grigory Izeslavovich [RU]/[RU]
  • ANTONOV, Vladimir Mikhailovich [RU]/[RU] (UsOnly)
  • EVSTIGNEEV, Boris Konstantinovich [RU]/[RU] (UsOnly)
Inventors
  • KALNISH, Grigory Izeslavovich
  • ANTONOV, Vladimir Mikhailovich
  • EVSTIGNEEV, Boris Konstantinovich
Agents
  • EVSTIGNEEVA, Natalia Vladimirovna
Priority Data
200012291304.09.2000RU
Publication Language Russian (RU)
Filing Language Russian (RU)
Designated States
Title
(EN) METHOD FOR PRODUCING GRAIN SUBSTANCE, A SET OF EQUIPMENT FOR PRODUCING SAID SUBSTANCE AND GRAIN BREAKING MACHINE
(FR) PROCEDE ET EQUIPEMENT POUR PRODUIRE UNE SUBSTANCE GRANULEUSE, ET BROYEUR DE GRAINS
Abstract
(EN)
The invention relates to the food industry. The inventive method for producing a grain substance consists in the following: mellow grain having an undamaged membrane and a hyaline layer is husked with the aid of a husker (5) in such a way that a part of external layer of kernel seed coat of a grain is removed in a quantity which is equal to 5 % of the initial weight of the grain, the integrity of the hyaline layer of the seed coat being preserved. The cleaning of the grain is carried out with the aid of current water in a device (7) for cleaning grain from impurities and in a device (6) for washing the grain surface of a module (1) for surface cleaning. The cleaned grain is germinated in receptacles (40) of a module (2) for grain germination by flooding the grain with a liquid and supplying air thereto with the aid of a perforated tube (43) of an air supply system. The germination of the grain is carried out, for example in an isothermal chamber (46) at a temperature of liquid ranging from 20 °C to 40 °C and which is even through the total volume of grain. Said germination is carried out until a humidity of not less than 38 % and a pH of the liquid ranging from 3.4 to 6.0 are reached. The grain substance is produced with the aid of grain breaking machines (51) of a module (3) for grain breaking by breaking the germinated grain by means of blade pressure knives until particles of not more than 0.4 mm are produced at a temperature which does not exceed the temperature of denaturation of protein of the produced grain substance.
(FR)
L'invention concerne le domaine de l'industrie alimentaire. Selon le procédé de production d'une substance granuleuse de cette invention, les grains mûrs dont l'enveloppe est encore intacte et dont la bande hyaline n'a pas été endommagée sont soumis au décorticage dans une décortiqueuse (5) de façon à retirer une partie de la couche superficielle de l'enveloppe du noyau des grains dans une quantité inférieure ou égale à 5 % du poids initial des grains, l'intégrité de la bande hyaline de l'enveloppe des grains étant conservée. Le nettoyage des grains s'effectue dans un courant d'eau d'un dispositif (7) où sont éliminées les impuretés et dans un dispositif (6) de rinçage de la surface du grain, dispositif faisant partie d'un module (1) de nettoyage de la surface des grains. Les grains nettoyés sont mis à germer dans des réceptacles (40) du module (2) de germination des grains, les grains s'écoulant avec un milieu liquide et de l'air étant amené sur ceux-ci par un tuyau perforé (43) d'un système d'alimentation d'air. La germination des grains s'effectue, par exemple, dans une chambre isotherme (46) à une température du milieu liquide comprise entre 20 °C et 40 °C et qui est uniforme dans tout le volume des grains en germination jusqu'à obtention d'une humidité des grains inférieure ou égale à 38 %, le pH du milieu liquide étant compris entre 3,4 et 6. On obtient une substance granuleuse au moyen d'un broyeur (51) intégré au module (3) de broyage des grains, les grains germés étant broyés par des lames-poussoirs, les particules des grains broyés ne dépassant pas 0,04 mm à une température n'excédant pas celle de la dénaturation de la protéine de la substance granuleuse obtenue.
Also published as
RU2003111017
RU2003111017
IN942/MUMNP/2003
Latest bibliographic data on file with the International Bureau