METHOD OF PROCESSING GRAIN

Abstract: A method for processing grain to provide a flour or grit product suitable for human consumption and by-products suitable for use as animal feed and industrial products which includes forming a slurry (18) of the grain with water and passing the slurry through a plurality of pump stages having turbine pumps (22) equipped with turbine pump impellers to remove the husks from the grain kernels without cracking a substantial portion of the kernels. The slurry is then passed through a centrifuge (26) to remove excess water (28), surface dried and passed through an aspirator (34) to separate the husks from the grain kernels. The dehusked kernels are sent through a centrifugal impact cracker (42) to break up the kernel and separate the germ and oil from the endosperm. The broken kernel pieces are then milled to produce flour (48).

Description: METHOD OF PROCESSING GRAIN BACKGROUND OF THE INVENTION This invention relates to the processing of grains and, more particularly, to an improved process especially useful for milling grain sorghum. Grain sorghums offer a tremendous potential as a world food supply. Sorghums grow over a wide range of climatic conditions. They provide a higher yield per acre than smaller cereal grains, comparable to or greater than corn. Additionally, grain sorghums have a higher protein content than corn, although less than that of hard winter wheat. However, in spite of the foregoing advantages, grain sorghums are not used widely for human consumption in the United States and other highly developed countries. This is due to the fact that flour milled by conventional processes from grain sorghums has a bitter taste from the tannie acid content of the grain. Also, the color of the conventionally processed flour makes it undesirable for baked goods. Additionally, it has been ound that if a conventional roller mill is used in processing grain sorghums, the flour has a gritty aftertaste . It would be desirable to provide a method for processing grain sorghums that overcomes those disadvantages because flour made from grain sorghums has the potential for being a superior food product. Such flour is a low gluten flour, desirable for making soft baked goods. When grain sorghum flour is blended with wheat flour, the mixture has baking qualities equivalent to soft wheat flour but at a savings in cost on the order of 10%. By controlling the ratio of sorghum flour to wheat flour, the quality of the mixture can be maintained constant, even though the quality of the individual flour may vary as a result of changing climatic conditions. Additionally, flour produced from grain sorghum is bland and accepts flavors very well, thereby reducing the amount of flavoring and sweeteners required by many recipes. Still furthe grit by-products from the processing of grain sorghums can be utilized replace corn grit in extruded food products at savings in the order of 10%. Th grit in large particles can also be substituted for rice with a higher- nutrition value at less than half the cost and can be precooked and reshaped to equivalent to instant rice products. The grit products tend to hold up bett than similarly prepared rice, and can be prepared in the same manner regular rice. Thus, with a proper processing method, grain sorghums have t potential of providing an economical food product which additionally gives t capability to develop new products and flavors. SUMMARY OF , THE INVENTION In accordance with the principles of this invention, an improv method for the processing of grain includes the steps of mixing cleaned gra kernels with water to form a thick slurry, pumping the slurry through plurality of stages of pumps equipped with throttle valves to remove the hus from the kernels, removing the excess water from the slurry, surface dryi and aspirating to separate the husks from the kernels. Grains other th sorghums can then be milled. However, in the ease of sorghums, the addition steps of separating the germ and oil from the endosperm is necessary a preferably a hammer mill is used to form the flour. A centrifugal impa cracker is preferred for performing the separation step. DESCRIPTION OF THE DRAWINGS The foregoing will be more readily apparent upon reading t following description in conjunction with the drawings in which: FIG. 1 is a flow diagram illustrating steps in accordance with t principles of this invention for removing the husks from the grain sorghu kernels; FIG. 2 is a flow diagram showing the steps in the processing grain sorghum after the husks have been removed in accordance with the ste of FIG. 1; FIG. 3 is a flow diagram showing steps in producing corn meal form masa if corn rather than grain sorghum is processed in accordance wi the flow diagram of FIG. 1; and FIG. 4 is a flow diagram showing steps involved in produci wheat flour if wheat is processed in accordance with the flow diagram of FI 1. O *. W DESCRIPTION OF THE PREFERRED EMBODIMENT Referring now to FIG. 1, shown therein is a flow diagram of an improved method for removing and separating grain husks from kernels. This method is especially useful in the processing of grain sorghums and in particular for the processing of milo. The method is initiated by removing the grain from storage, step 10, and then cleaning the grain at step 12. This step of cleaning is to remove dirt, trash, cracked or small seed and other grains which may be utilized as feed, 14. A conventional cleaner may be utilized such as that used for cleaning seed. The cleaned grain is then put in intermediate storage, 16, until further processing is to take place. When it is desired to continue processing the grain, it is sent to a tank for mixing, at step 18, with water, 20, to form a very heavy slurry. During the mixing process, the water level in the mix tank is preferably maintained so that there is approximately two pounds of water for every one pound of grain. It has been found that this heavy slurry gives improved results, but the ratio of water to grain is not critical. The slurry is then sent through a plurality of pumping stages, 22, each consecutive pair of which is separated by a pressure reducing valve, 24. Improved results are achieved by using an open bowl turbine pump with the impellers raised to make the pump inefficient and to pass the grain as a whole kernel without cracking the grain. In some instances, it is necessary to remove some of the material, of which the pump impellers are constructed, from the pump impellers to provide the necessary clearance. It has been found that as many as 60 or more pump stages may be utilized to give the desired result, which is a removal of the husk from the kernel. The purpose of each of the valves, 24, is to act as a pressure reducing valve and to retard flow of material. The output of each pump stage is suitably at a pressure of approximately 20 psi and that the pump input is suitable at a pressure in the range of 2 to 3 psi. It is possible to work at higher pressures but the lower pressure provides a lower power consumption and hence a lower cost. The valve, 24, is a pinch valve in which air pressure against a deformable tube within a casting is utilized to reduce the pressure but the deformable tube does not allow any clogging to take place. Illustratively, the transit time through the pump stages is in the order of eighteen minutes. After the slurry has passed through the pumps, it is sent through a centrifuge, 26, which removes excess water, 28. The slurry is then surface dried, 30, illustratively by means of a fluidized bed dryer which only removes the surface moisture, 32. In effect, the surface drying only dries the husk and -tfϋRE ζ/" OMPI ° the surface of the kernel while much of the internal moisture of the kern remains. As part of the dryer there is provided an aspirator hood whi aspirates, 34, the surface dried mixture of husks and kernels to remove t dried and lighter husks, 36. The step of surface drying, 30, is relatively sho and provides many advantages. Primarily, the cost of drying is significant reduced, a relatively low temperature of approximately 150 F being used. has also been found that if the kernels of the grain sorghum are moist, th succeeding process steps are much more effective. A moisture content approximately 22% at the output of the fluidized bed dryer is suitable. It only necessary that the husk be sufficiently dry to be removed by th aspirator. While the surface moisture is removed, much of the intern moisture remains. Referring now to FIG. 2 depicted therein is a flow diagra showing the processing of dehusked grain sorghum kernels, picking up at poi A denoted by reference numeral 38, from FIG. 1. The dehusked kernels can b but are not necessarily, sent through a No. 10 mesh vibrating screen stage, 4 The pieces which do not pass through the screen, but rather remain on th screen, are sent to a centrifugal impact cracker 42. The cracker is suitably centrifugal fan which has flat blades extending radially outward from a centr rotating shaft and a conical member at its input side to direct the incomin kernels toward the outer half of the blades. The impact of the blades hittin flat against the kernels causes the kernels to be broken into smaller piece The presence of internal moisture contributes to better separation of the ger and oil from the endosperm. These pieces are sent to an aspirator stage, 4 which separates the very fine and dust-like particles from the heavier an larger broken pieces. These dust-like particles are then sent to a final sifte the output of which is grain sorghum flour, 48, suitable for huma consumption. The larger pieces which pass through the aspirator stage 44, ar then sent to a No. 7 mesh vibrator screen stage, 50. The unbroken piece which do not fall through the screen, 50, are normally grains other tha sorghum, and are utilized as animal feed, 52. The smaller pieces which fa through the No. 10 mesh vibrating screen, 40, and the No. 7 mesh vibratin screen, 50, are sent through a sizing screen stage, 54, which includes Nos. 1 14, 24 and 35 sizing screens and a pan for collecting the fines. In sizing screen stage 54, the pieces of kernel are separated int four sized groups. The pieces of a size larger than No. 10 mesh go to gravit separator stage, 56. The pieces in size between No. 10 and No. 14 mesh go t gravity separator stage, 58. The pieces in size between No. 14 and No. 24 mes O go to gravity separator stage, 60. The pieces between No. 24 and No. 35 mesh go to gravity separator stage 62. The pieces that are smaller than No. 35 mesh are collected in a pan and are fines that can go directly to the sifter. The first three gravity separator stages separate their respective particles into heavy, medium and light weights. The last gravity separator stage, 62, separates its particles into heavy and light weight. The lighter mass particles have been found to contain the germ and oil of the kernels and may be used as a eed by-product or the germ and oil may be extracted at stage, 64. The medium density particles usually comprise some germ or oil attached to an endosperm particle, and are returned to the cracker, 42. The heavy endosperm particles are sent to a hammer mill stage, 66. When processing grain sorghums, it has been found that a more suitable product may be obtained through the use of a hammer mill or honey comb mill rather than a conventional roller mill since a higher moisture content can be tolerated. If a grain sorghum is processed in a roller mill, it has been found that the flour produced thereby has a gritty aftertaste, whereas the flour produced by the use of other mills, such as a hammer mill has no such bad aftertaste. It is believed that the presence of moisture during milling contributed to the reduction in the gritty aftertaste. The output of the hammer mill stage, 66, is sent to an aspirator stage, 68. The fine dust-like particles pickup up by the aspirator are sent through sifter 46 where they are turned into flour 48 suitable for human consumption. The heavy grit particles not pickup by the aspirator stage, 68, can be either returned to the hammer mill, if only flour is desired as indicated by the dash line 71, or sent to a sizing screen stage 70, from which they may be marketed, 72, as a by-product suitable, for example, for making extruded food products. The method disclosed with reference to FIG. 1 may also be applied to dehusking corn and wheat. It has been found that utilizing the method disclosed with reference to FIG. 1, approximately a 10% savings in capital equipment eost and a 20% savings in operating cost may be achieved due to the fact that a continuous process is utilized rather than a conventional batch process for dehusking corn and wheat. If it is desired to manufacture masa, a corn meal product, the method disclosed in FIG. 3 for using the dehusked corn which is present at point A in FIG. 1, may be utilized. In this method, the dehusked corn is cooked, 74, utilizing steam, 76. The cooking lasts about 18 minutes, depending on the required glutenization. The cooked corn is then sent through a wet gr stage, 78, and then air column dried, 80, to form the masa, 82. This is significant improvement over present methods which include adding lime a boiling to glutenize the starches, and steeping at 150 F for 9 to -IS hours, remove the husk. It is important to note that the quality of corn required making masa using the process of the present invention is much lower th that required in conventional processes, since kernels with stress fractures c be used. If it is desired to process wheat which has been dehusked usi the method disclosed in FIG. 1, as shown in FIG. 4 the dehusked wheat at po A is sent to a mill, 84, which provides wheat flour, 86, at its outp Conventional sifting and purifying steps, not shown, can be incorporated. Accordingly, there has been described an improved method processing grain sorghums, which method may also be utilized for dehuski corn and wheat with a substantial savings in both capital equipment costs a operating expenses. When grain sorghums are processed, according to t disclosed method, the resulting product is substantially less expensive tha corresponding wheat product. A low gluten flour is produced which especially good for baking soft goods, this flour being bland and accepti flavoring and sweeteners very well. By-products include animal feed havin value which will be nearly equal to the cost of the grain being processed. grit suitable for use as a rice substitute, but which is more nutritional and l than one-half the cost of commercially available rice products can obtained. The grit can also be utilized to manufacture extruded food produc It is thus apparent that the improved method according to this invention i substantial improvement over prior art methods and provides a new use fo widely available and highly advantageous grain. Although a preferred embodiment of the present invention been described, it is understood that variations and modifications may incorporated within the scope of the present invention. For example, althou a centrifuge is described for removing the water from the slurry, other me may be used to accomplish the same result. Similarly, other means may used to detach the germ and oil from the endosperm and to grind the kern into flour. What is claimed is:

Claims: 1. A method of processing grain comprising the steps of: mixing water with the grain to form a slurry; pumping the slurry successively through a plurality of pump stages to separate the husks from the kernels without cracking* a- substantial percentage of the kernels; removing the water from the grain slurry; surface drying the grain; and aspirating the grain to remove the husks from the kernels. " 2. The method of Claim 1 wherein the step of pumping the slurry comprises passing the slurry by a plurality of rotating impellers to work the husks loose from the kernels. 3. The method according to Claims 1 or 2 wherein the step of pumping comprises reducing the pressure in the pump stages using a pressure reducing valve disposed between two adjacent pump stages. 4. The method according to any of Claims 1 - 3 wherein each of the pump stages utilizes a low efficiency open bowl turbine pump. 5. The method according to any of Claims 1 - 4 wherein the grain is a sorghum. 6. The method according to Claim 5 wherein the sorghum is milo. 7. The method according to any of Claims 1 - 6 further comprising the step of cracking the aspirated kernels. 8. The method according to Claim 7 wherein the step of cracking is performed by passing the grain through a centrifugal impact cracker. 9. The method according to Claims 7 - 8 wherein the step of cracking is performed by using a fan having flat blades extending radially outward from a central rotating shaft. 10. The method according to any of Claims 7 - 9 wherein t step of cracking includes separating the germ and oil from the endosperm the kernels. U. The method according to any of Claims 1 - 10 wherein t mixing step comprises adding approximately two pounds of water to one pou of grain. 12. The method of Claim 1 and further comprising the steps sizing the cracked kernels, separating the cracked kernels, and milling t sized kernels into flour. 13. The method according to Claim 12 wherein the milli occurs in a hammer mill. 14. The method of Claim 12 wherein the sizing step compris passing the cracked kernels through a multiple stage sifter having a plurali of mesh screens. 15. The method of Claim 12 wherein the separating st comprises passing the cracked kernels through a gravity separator. 16. The method according to any of Claims 1 - 4 wherein t grain is wheat and further comprising the step of milling the wheat kerne resulting from aspirating the wheat to form flour. 17. The method according to any of Claims 1 - 4 wherein th grain is corn and further comprising the step of steam cooking the kernels. * 18. The method of Claim 17 and further comprising the step wet grinding the cooked kernels. 19. The method of Claim 18 and further comprising the step drying the ground kernels. 20. The method according to Claim 19 wherein the groun kernels are air column dried.

Inventors: HART E
Applicants: MILO INT INC
Application year: 1978
Main classification: A23L1
IPC codes: A23K1, A23L1, B02B1, B02B3, B02C9, F16J15