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Unite Statesp?T?Nt of 2,879,167 Unite Statesp?t?nt of "ice Patented Mar. 24, 1959 1 . 2 , di?iculties, on roller mills. The production of super?ne ?our from such ground and milled substantially de-oiled 2,879,167 cereal germs by sifting and sieving does not cause any dif?culty. PROCESS OF MAKING GERM FLAKES The resulting germ ?ours’ are comparatively stable, Felix Grandel, Inningeu, near Augsburg, Germany due to their low oil content. They can be stored in the samemanner as wheat ?our without becoming rancid. No Drawing. Application June 24, 1954 However, they still possess a bitter taste which limits Serial No. 439,125 their use as foodstuff. It has been found that the bitter , Claims priority, application Germany June 26, 1953 _ taste of such germ ?ours is dependent upon their de* gree of comminution. Flours which have been ground 1 Claim. (or. 99-80) only to a low degree of comminution and have as low a content of crude ?ber and bran particles as possible, have the best taste while highly comminuted ?ours which _ The present invention relates to a process of debitter contain large amounts of bran contain also large amounts ing germs and/or seedlings of cereals and more particu 16 of bitter components. larly to a process of producing debittered ?akes of germs This observation proves that the bitter components and/or seedlings of cereals, ‘and to products obtained of cereal germs are mainly enriched in bran and husk thereby. - components of said material. Therefore, only germ -. It-is known to debitter germs of cereals by roasting ?ours of low degree of comminution are suitable for the or‘by a treatment with alkali hydroxide solutions and to 20 production of a starting material which can be used in further'process such debittered germs of cereals to food the manufacture of cereal germ ?akes. It has been found preparations. It is furthermore known to grind germs that the degree of comminution must not be higher of cereals and to subject the resulting ?our to a drying, than 50%. roasting, mashing, fermenting, and the like process and According to the present invention it has been found to admix thereto other suitable materials. 25 that cereal germ ?akes of pleasant taste and free of bit All the heretofore known and used processes which ter components can be produced from such a ?ne germ are concerned with the improvement of germs of cereals, ?our ground in highly effective grinding and milling de yield the desired result only incompletely. Either it was vices in the manner described hereinbefore by convert found that such processes can be carried out in prac ing such germ ?our into a dough by kneading with wa— tical operation only in an uneconomical manner and/or 30 ter or other liquids such as milk, fruit juices and the with great di?iculties or the resulting ?nal products are like, and by drying such dough under speci?c conditions bitter and of disagreeable taste. on a roller dryer of speci?c construction. As stated above, it is known to grind germs of cereals. It is known to dry solid and liquid materials on roller However, the oil content of the germs of cereals renders dryers. It has, however, been found by extensive ex such a grinding process very dif?cult. When using germs 35 periments that cereal germ ?akes free of bitter compo of a high oil content such as, for instance, corn germs, nents can economically and practically be produced only it is almost impossible to carry out such grinding proc when using special drying apparatus as they are em ess. ‘When aiming at the production of very ?nely com ployed in the potato ?ake industry and furthermore, that minuted germ ?ours by means of highly effective grind debittering of such‘ cereal germ ?akes is achieved only ing and milling devices, said grinding and milling de 40 When working within very de?nite temperature limits. vies and sieves are smeared and become fouled by the Entirely unsuitable for the production of cereal germ high oil content of said cereal germs so that it becomes ?akes which are free of bitter components are belt-type very rapidly impossible to technically carry out such op-_ dehydrators or conveyer drying machines, disc dryers, erations. Furthermore, the resulting ?ours which are 45 dryers with only a single roller, twin-cylinder spray-dry rich in oil are bitter and rapidly become rancid. The ing machines and similar types of dryers. oil which is set free during grinding and milling is pres It has furthermore been found that debittering of the cut at the surface of said ?our particles, and therefore, cereal germ ?akes on such ?aking rollers is preferably is rapidly oxidized by atmospheric oxygen. Such ?ours carried out at a temperature between about 130° and rich in oil become unpalatable within a few days and the 50 about 140° C. Thereby the rotation of the rollers is germ oil contained therein is split up to free fatty acids to be adjusted in such a manner that the ?akes are heated in an amount corresponding to about 80%. ‘ to said temperature only vfor a short period of time so ' vIt is one object of the present invention to provide a that they cannot burn. Furthermore, it has been found new and‘ e?fective process which permits the production that maintaining such a temperature range is not only of stable germ ?ours in highly comminuted form by mill-' 55 necessary in order to effect sufficient debittering but that ing and grinding in highly e?iective milling and grinding heating to such a high temperature of 130-140” C. for devices. a short period of time. causes the lowest possible losses Another object of the present invention consists in in vitamins. providing very ?nely comminuted cereal germ ?ours A number of cereal germs contain bitter components which are stable even on prolonged storage and are 60 which cannot completely be eliminated by said treat substantially free of any bitter taste and rancidity. ment on roller dryers at 130-140° C. They are, how ' Other objects of the present invention and advan ever, split up, and thus, eliminated by a treatment with tageous features thereof will become apparent as the de sodium carbonate or sodium bicarbonate. Thereby scription proceeds. , cereal germ ?akes of satisfactory taste can be obtained In principle, the process according to the present in 65 provided certain speci?c conditions are observed. It ventionconsists in ?rst removing a substantial amount has been found that the amount of sodium carbonate of the oil present in cereal germs, for instance, by hy ‘ or sodium bicarbonate to be added is adjusted accord draulic pressing and/or by extraction with solvents for ing to the_d_egree of acidity of the germ ?our. Said de oils. The deoiled cereal germs must not contain more gree of acidity is determined according to the method of than 4% of oil. Such substantially de-oiled cereal germs 70 Schulroth, which method indicates how many cc. of N/lO potassium hydroxide solution are necessary to‘ can then readily be milled and ground, Without technical ' neutralize the fatty acids present in 10 g. of hour. The 2,879,167 3 addition of sodiumv carbonate» or sodium bicarbonate might fall otf from the dryer. The ?akes, after such according to the present invention not only removes the puri?cation, have a water content of 4-6%. They are bitter components from said ?our but also neutralizes especially suitable for the manufacture of dietetic food thefattyacids. preparations, pharmaceutical preparations and in the Complete debittering” of the icereallgerm ?ours to be‘ confectionery industry. converted. into ?akes can- be achieved by adding, during. Example 2 ?aking, such amounts’ of sodium carbonate or sodium. bicarbonate as are equivalent to the degree of acidity of Corn germs obtained on dry-degermination of corn said ?our. ‘If: smaller amountsof said sodiumcarbon are de-oiled by subjecting them to the action ofhydrau ate or sodium bicarbonate are added, no debittering e?ect 10 lic presses. The resulting oil cakes have an oil content takes place‘because the free fatty acids are ?rst neutral of about 4% andare ground and milled to a super?ne ized ‘before the bitter components which. are .glucoside ?our as shown in Example 1. The resulting super?ne compounds can be hydrolyzed. If larger amounts of‘. ?our is then mixed with 30% of dry buttermilk powder, such sodium carbonate or sodium bicarbonate are added 20% of sugar, 0.1% of ‘citric acid, and 0.5% of table to said‘?our, the ?akes acquire a‘ soapy taste. The addi 15 salt. The mixture is thoroughly kneaded with 50% of tion of other alkali, carbonates or alkali bicarbonates its weight of water and 50% of its weight of buttermilk than sodium carbonate or sodium- bicarbonate did' not and is ?aked at 130—l40° C. as described in Example 1. yield satisfactory results because such other alkali-com The resulting ?akes are puri?ed in the same manner as pounds unfavorably eifect the taste of the treated ?akes. described in Example 1. They represent an excellent Other materials such as, for instance, milk. powder, 20 baby ‘food and can also be used as breakfast cereal ?akes. sugar, citric acid, ?avoring materials and others may Example .3 be added to the cereal germ ?our during ?aking. In this manner a savory breakfast or baby food is ob- Rice germs are subjected to the action of hyd'rauiic tained. Itis surprising that in such mixtures the taste presses; The expressed residues ‘are ground and milled of the ?akes is even more agreeable than the taste of 25 to a super?ne flour ‘as described in Example 1.
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