摘要:
Bei einem Verfahren zum Gewinnen von Sojaöl und Sojaschrot aus Sojabohnen werden die Sojabohnen mit Brechen für Flockierung vor Extraktion verarbeitet. Bei der Verarbeitung werden die Sojabohnen in einem ersten (1) von zwei hintereinander angeordneten Fliessbetten so schnell aufgewärmt, dass es zum Lösen der Schalen von den Kernen kommt und eine homogene Aufwärmung aller Bohnen erreicht wird. Die aufgewärmten Bohnen werden entweder direkt in das zweite Fliessbett (2) geführt, wo sie warmgehalten werden und wovon sie in dem warmen Zustand zum Brechen (23) und zum anschliessenden Flockieren (24) geführt werden. Oder es wird am Wege vom ersten in das zweite Fliessbett (2) an den Bohnen eine mechanische Trennung (3, 4) der Schalen von Kernen vorgenommen und die Kerneteile in das zweite Fliessbett (2) geführt werden, wo sie warmgehalten werden und wovon sie in dem warmen Zustand zum Brechen (23) und zum anschliessenden Flockieren (24) geführt werden. Die Verarbeitung verläuft kontinuierlich und das Material wird nur einmal, und zwar in den Fliessbetten (1 und 2) aufgewärmt.
摘要:
There are provided a flour milling pretreatment method for manufacture of rice flour and its apparatus for drastically reducing hardness of rice without having need of water-washing and soaking steps. The method comprises a moisture homogenizing step for supplying low-humidity air to milled rice having a moisture content of 13.0∼16.0% (w. b.%), to adjust the moisture content in the milled rice to 11.0 ∼13.0% (w. b.%), thereby homogenizing the moisture and a moisture conditioning step for adding water to the rice grains had the moisture homogenizing step passed through until the moisture content in each of the rice grains of rice reaches 20. 0∼45.0% (w. b. %), and facilitating water absorption into the core of each of the grains of the milled rice after the water addition.
摘要:
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
摘要:
A processing method and an apparatus for producing ethanol that reduces the number of separation steps to the maximum extent possible and simplifies the production configuration while enabling the grits, pericarp and germ to be extracted with ease. The method includes a tempering step of wetting corn grains with a certain amount of water, a dehulling step of dehulling the corn grains while maintaining their shape without breaking the wetted grains, a pulverization step of pulverizing the dehulled corn grains into pieces, a separation step of separating grits and bran from the broken pieces, and a milling step of further milling the separated grits.
摘要:
A pretreatment process in a flour milling method in which raw wheat grains are first polished and the polished grains are ground and milled for producing end flour, includes a first, a second, a third polishing step, and a step of adding water. In the first polishing step a pericarp (516) of each wheat grain is removed, in the second polishing step a seed coat (518) of each raw wheat grain is removed, and in the third polishing step a part of cell walls (530) of aleuron layer cells (519) that was in contact with the removed seed coat is removed so that a cell membrane (522) of the aleuron layer cell is caused to be ruptured and that a substance (521) in the aleuron layer cell is caused to be in a state which permits the substance to flow out. In step of adding water, by adding the water to each raw wheat grain, the substance (521) in the aleuron layer cells (519) is caused to flow out from the aleuron layer cells, resulting in producing a polished grain in a state in which the substance (521) in the aleuron layer cell (519) has been separated from each raw wheat grain. It is possible to increase the yield of the end flour collected by the subsequent grinding operation.
摘要:
A method and an apparatus for skinning and cutting wet grain has a hopper 10 supplying wet, cooked grain via a feed channel 11 to a hopper 9. The hopper 9 is connected to feed grain to one end of a perforated cylinder 1. Located within the cylinder is a shaft 3 rotatable by a motor 5, the motor being controlled by a variable speed device 7. The shaft 3 carries a plurality of axially spaced rectangular knives 4, adjacent knives being oriented at approximately 90° to one another. In use wet grain entering the cylinder is bruised and the skins of the grain are weakened and removed to fall through the cylinder perforations, and the thus skinned grain is subsequently cut by the knives until of such a size that the grain passes through the cylinder perforations 2. The skins and grain are sorted by blowing and the cut grain is dried for subsequent use.
摘要:
In an apparatus for humidifying polished rice, a conveyor (8; 50; 204A, 204B) has a tubular housing (7; 49; 203) which defines a predetermined transport path for the polished rice. The conveyor conveys the polished rice, while steering the same, along the transport path. A humidifier (17; 72; 253) is arranged in association with the transport path for adding moisture to the polished rice conveyed along the transport path to humidify the polished rice. A blower (26; 58; 254) is arranged in association with the transport path for causing air to flow therealong. A rice milling system comprises a rice polishing machine (1; 100) and the apparatus (22; 200) connected thereto. The rice polishing machine polishes brown rice to form the polished rice. Polishing of the brown rice to the polished rice raises temperature of the polished rice. The polished rice elevated in temperature is supplied to the housing of the apparatus.
摘要:
According to the present invention, there is provided a process for par-boiling rice, comprising the steps of:
(a) treating the rice with water at a temperature up to its boiling point to increase its water content to 17 to 28%; (b) steaming the soaked rice at a temperature from 100 to 125°C to increase its water content to 19 to 30%; (c) heating the steamed rice, in a sealed vessel, under pressure and using dry heat, to a minimum temperature of approximately t°C, wherein t = 195 - 2.5 M and M is the moisture content of the steamed rice in %, for from 1 to 5 minutes; (d) reducing the pressure on the rice over a period of 1 to 10 minutes to atmospheric pressure, thereby allowing water to evaporate from the heated rice to reduce its temperature to approximately 100°C and its water content to 17 to 24%; and (e) drying the partially dried rice to microbiological stability.
The product of the present invention has better consumer appeal than conventional par-boiled rice.