| 摘要 |
Grain is cleaned in a dry state and then admitted into a washing chamber for the removal of residual contaminants. The grain is then introduced into a centrifugal dryer where excess water is removed. Sufficient water remains in the grain so that it has a moisture content between 18 and 24% by weight. This moisture content is such that the outer layers of individual grains become swollen thereby activating enzymes in the outer layers which are capable of synthesizing vitamins while, however, initiation of germination of the grain is avoided. The grain is now conveyed into a heating chamber where it is heated to temperatures between 25 DEG and 35 DEG C. Thereafter, the grain is admitted into an insulated silo composed of corrosion-resistant material where it remains for a period of 5 to 30 hours while the moisture content and temperature are maintained within the respective ranges indicated above. In the silo, vitamins are synthesized by the activated enzymes. The grain travels through the silo and, in order to ensure that this occurs in a uniform manner, a vibrating valve is provided in the region of the outlet end of the silo. Subsequent to issuing from the silo, the grain may optionally be conveyed through a stream chamber for the purpose of destroying microorganisms which may be present in the grain. Also optionally, the grain may be held at temperatures between 40 DEG and 50 DEG C after issuing from the silo in order to permit decomposition of Phytin to occur. Thereafter, the grain is dried to a moisture content between 14 and 16% by weight so as to bring the grain into a grindable state. The grain may be brushed and exposed to suction so as to remove and separate loosened skin and other contaminants from the grain. The thus-treated grain is particularly well-suited for processing into foods. On the one hand, the baking characteristics of the grain are good since the quality and quantity of the gluten present in the grain are retained, which is not the case when germination of the grain occurs. On the other hand, the nutritional value of the grain is high due to the vitamins synthesized by the activated enzymes.
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