Cereal Material, E.g., Flour, Meal, Bran, Etc. Patents (Class 426/463)
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Patent number: 10912320Abstract: Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.Type: GrantFiled: August 5, 2019Date of Patent: February 9, 2021Assignee: GRUMA S.A.B. DE CVInventors: Felipe A. Rubio, Roberto Contreras
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Patent number: 10113180Abstract: The present invention relates to a transgenic plant which has integrated into its genome an exogenous polynucleotide encoding a polypeptide which confers resistance to Puccinia graminis f. sp. tritici, such as the Ug99 group of races Puccinia graminis f. sp. tritici. In an embodiment, the polynucleotide is the Sr33 gene from Aegilops tauschii.Type: GrantFiled: June 6, 2014Date of Patent: October 30, 2018Assignee: Commonwealth Scientific and Industrial Research OrganisationInventors: Evans Lagudah, Sambasivam Kuppusamy Periyannan
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Publication number: 20140356506Abstract: Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An exemplary process comprises first cooking the bran at high temperatures of from 250 to 290° Fahrenheit for 30 seconds to 4 minutes to form a cooked bran slurry. The cooked bran slurry is then subjected to an aqueous micro-grinding step to form a cooked slurry having a mean particle size of 150 microns or less. Alternatively, the cooked bran slurry is first dried and then later subjected to grinding or pulverization to form a cooked bran powder having a mean particle size of 150 microns or less.Type: ApplicationFiled: June 3, 2014Publication date: December 4, 2014Inventor: Monjur Hossen
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Patent number: 8815268Abstract: A simple and efficient method for the production of stable, clear, high-potency oat extracts is disclosed. The method employs the use of differential dissociation constants and ultrafiltration to stabilise extracts, prevent hazing, and prevent the loss of functional activity as an anti-irritant and anti-oxidant. Also disclosed are compositions of oat extracts derived from whole oat grains and oatmeal. Further disclosed are compositions of oat extracts for use in cosmetic, nutraceutical, therapeutic medical and veterinary preparations.Type: GrantFiled: August 2, 2013Date of Patent: August 26, 2014Assignee: CEAPRO, Inc.Inventors: Mark J. Redmond, David A. Fielder
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Patent number: 8802175Abstract: A method for processing barley to make a quick-cooking barley product is described. Barley is pearled to remove hulls, and is then precooked to raise the moisture content and gelatinize starch in a single step. The precooked barley is dried in two stages. The first drying stage causes case hardening of the kernel, while the second stage heats moisture trapped within the kernel to cause steam expulsion from the hardened kernel and final drying of the precooked barley. The resulting dried product is a porous kernel that may be shipped, stored, and easily reconstituted by the end user.Type: GrantFiled: June 23, 2009Date of Patent: August 12, 2014Assignee: Progressive Foods Inc.Inventors: Hong Qi, Constance Mary Phillips, Marshall Vance Eliason, Marvin Nakonechny
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Patent number: 8771776Abstract: A method to produce a food product comprises the steps of providing a plurality of flint corn kernels; drying the flint corn kernels; popping the flint corn kernels; cooling the porous, airy, elastic foam particles produced during popping; cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour.Type: GrantFiled: November 2, 2011Date of Patent: July 8, 2014Inventors: Todd W Gocha, Joseph Dileonardo
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Publication number: 20140093629Abstract: A process for the production of stabilized rice bran fine powder is described. The process comprises adjusting the moisture content of the rice bran, deactivating rice bran lipases and peroxidases using superheated steam, drying the stabilized rice bran, and pulverizing the dried stabilized rice bran using a turbulent powdering machine with the concomitant introduction of a liquefied inert gas.Type: ApplicationFiled: September 30, 2013Publication date: April 3, 2014Inventor: Wen-Kung YEN
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Publication number: 20130323365Abstract: The present invention relates to animal feed and processes for manufacturing the same. In particular, this invention relates to a high fibre, low density, mono-component (monoforage) product with high concentrations of long fibre particles derived from forage material, for feeding to pets and other animals and methods for producing the same.Type: ApplicationFiled: May 31, 2012Publication date: December 5, 2013Inventor: Nick Thomas
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Publication number: 20120093993Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.Type: ApplicationFiled: October 14, 2010Publication date: April 19, 2012Applicant: Frito-Lay North America, Inc.Inventors: Eugenio BORTONE, Ximena QUINTERO-FUENTES, V.N. Mohan RAO, William Cartwright WELLER
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Publication number: 20120058243Abstract: A method for processing barley to make a quick-cooking barley product is described. Barley is pearled to remove hulls, and is then precooked to raise the moisture content and gelatinize starch in a single step. The precooked barley is dried in two stages. The first drying stage causes case hardening of the kernel, while the second stage heats moisture trapped within the kernel to cause steam expulsion from the hardened kernel and final drying of the precooked barley. The resulting dried product is a porous kernel that may be shipped, stored, and easily reconstituted by the end user.Type: ApplicationFiled: June 23, 2009Publication date: March 8, 2012Applicant: PROGRESSIVE FOODS INC.Inventors: Hong Qi, Constance Mary Phillips, Marshall Vance Eliason
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Patent number: 8029843Abstract: The invention relates to a method for the preparation of aleurone from bran, in particular, wheat bran, for the extraction of aleuronic cells in particular from wheat grain, whereby the mainly aleurone-containing aleuronic components are separated from the mainly non-aleurone-containing non-aleuronic components in the bran and the aleurone-containing components are then isolated. The separation can be achieved by biochemical/enzymatic means and/or by mechanical-abrasive means. The subsequent isolation and extraction can be achieved by wet and/or dry separating methods.Type: GrantFiled: August 20, 2001Date of Patent: October 4, 2011Assignee: Buhler AGInventors: Arturo Bohm, Carlo Bogoni, Raimund Behrens, Thomas Otto
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Patent number: 7989011Abstract: Shown is a two stage filtration system for treatment of fibrous vegetable matter, particularly oilseed materials such as oil-extracted canola flakes to separate the low valued fibrous material from soluble material and small non-structural water-insoluble material of higher value. The filtration system receives a vegetable matter slurry and passes the slurry through first stage filter which is an impeller type filter that operates to separate the slurry into a filtrate and a moist retentate. The moist retentate is further filter in a second compression filtration stage or a centrifuge to remove additional water. Small non-structural insoluble matter is removed in the filtrate.Type: GrantFiled: November 24, 2003Date of Patent: August 2, 2011Assignee: MCN Bioproducts Inc.Inventors: Rex W. Newkirk, David D. Maenz, Henry L. Classen
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Patent number: 7955634Abstract: Stabilized whole grain corn products and a method and system of preventing rancidity in whole grain corn products are provided. Whole kernels of corn are fractured into a plurality of pieces and heat treated to inactivate rancidity causing enzymes to produce whole grain corn products of which more than about 40% by weight passes through a size 8 screen. The stabilized whole grain corn products can be milled to produce whole grain grits, meal and flour.Type: GrantFiled: April 10, 2006Date of Patent: June 7, 2011Assignee: The Quaker Oats CompanyInventors: Alan J. Koechner, Gangadhar Rao Vemuganti, Joseph Griebat
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Publication number: 20110111114Abstract: A beverage composition comprising dry grain-based powder derived from a cereal mixture. The cereal mixture was cooked during manufacture without enzymes. When mixed with liquid, the dry grain-based powder forms a stable solution with little or no sedimentation for a sufficient duration of time for consumption.Type: ApplicationFiled: January 20, 2011Publication date: May 12, 2011Applicant: The Quaker Oats CompanyInventors: Victoria SpadaroGrant, Malcolm Thompson, Kate Elizabeth Friend, Ter-Fung Tsao
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Patent number: 7939121Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling using cooling rollers to stop gelatinization. The new process uses very little water and emits no waste water.Type: GrantFiled: January 25, 2006Date of Patent: May 10, 2011Assignee: Sabritas, S. De R.L. De C.V.Inventors: Carmela Rivero-Jiménez, Adriana Quintanar-Guzmán
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Patent number: 7927640Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise intimate admixtures calcium carbonate and an acid such as citric acid.Type: GrantFiled: August 4, 2006Date of Patent: April 19, 2011Assignee: Delavau LLCInventors: Kevin W. Lang, James W. Dibble, Gregory B. Murphy
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Patent number: 7858140Abstract: An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated using movement of liquid slurry of the particles, providing hydraulic lift to separate the seed coat particles. Improvements in the process allow for omitting addition of sulfur compounds to the process. By-products of wet milling with improved properties are provided.Type: GrantFiled: January 16, 2007Date of Patent: December 28, 2010Assignee: Corn Value ProductsInventors: David Paustian, Daniel Hammes, Scott Feller
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Patent number: 7740895Abstract: The present invention provides a nixtamalization process wherein corn endosperm fractions, subfractions, or combinations thereof are individually nixtamalized to produce food products. The invention also comprises food products, including masa, instant masa, tortillas, and tortilla-related food products produced by the present invention's methods, including food products that have controllable fat and/or fiber levels.Type: GrantFiled: February 28, 2005Date of Patent: June 22, 2010Assignee: The Board of Trustees of the University of IllinoisInventors: Steven Eckhoff, Edith Oliva Cuevas Rodriguez, Jorge Milan Carrillo
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Publication number: 20100143569Abstract: A cereal bar having as a binder an aqueous solution of starch, another (poly)saccharide, or protein solution.Type: ApplicationFiled: December 3, 2007Publication date: June 10, 2010Applicant: The Quaker Oats CompanyInventor: Gurbe Jelle Mesu
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Patent number: 7595075Abstract: Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed.Type: GrantFiled: August 4, 2006Date of Patent: September 29, 2009Assignee: Delavau LLCInventors: Kevin W. Lang, James W. Dibble, Gregory B. Murphy
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Publication number: 20090169708Abstract: A process and plant for the production of precooked and gelatinized cereal-based food flours, particularly rise, corn and buckwheat flours, for use in the production of pasta and other food products. The raw untreated flour, possibly with ingredients added thereto, undergoes hydration after being mixed with a metered amount of water, in a fast mixer. Then, the hydrated flour is formed into a layer on a substrate to undergo precooking and gelatinization by steam treatment. The gelatinized flour may be dried into a half-processed flour for later processing or may be processed, after a cooling step, with other ingredients and/or water for the production of fresh or dry pasta or other food products.Type: ApplicationFiled: December 29, 2008Publication date: July 2, 2009Applicants: STORCI S.P.A., FAVA S.P.A.Inventors: Enrico FAVA, Anzio STORCI
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Patent number: 7534458Abstract: A process for producing rice flour, which comprises the steps of soaking material rice grains in water, crushing the resulting rice grains, penetrating ?,?-trehalose or maltitol into the rice grains, partially drying the resulting rice grains, and milling the partially dried rice grains; rice flours obtainable by the process; and uses thereof for producing bakery products and noodles.Type: GrantFiled: November 25, 2003Date of Patent: May 19, 2009Assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku KenkyujoInventors: Tsuyoshi Sadakiyo, Hideo Bunya, Hiroto Chaen
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Publication number: 20090068320Abstract: Methods for processing beta-glucan sources to obtain compositions comprising a high bulk density of beta-glucan are provided. High-bulk density compositions comprising particles of beta-glucan and products comprising the high bulk density beta-glucan compositions are also disclosed.Type: ApplicationFiled: September 5, 2008Publication date: March 12, 2009Inventor: Daniel Mark Johnson
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Patent number: 7459174Abstract: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods.Type: GrantFiled: October 27, 2004Date of Patent: December 2, 2008Assignee: Investigacion De Tecnologia Avanzada, S.A. De C.V.Inventors: Felipe A. Rubio, Manuel J. Rubio, Roberto Contreras, J. Fernando Ramirez, Rodrigo Lobeira Massu
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Patent number: 7425344Abstract: A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from the ultrafine-milled whole-grain wheat flour. The process can also be used for producing an ultrafine-milled coarse fraction, which can be used as a replacement and to fortify refined wheat flour. The ultrafine-milled coarse fraction can be used in bakery products, snack products and food products.Type: GrantFiled: September 20, 2004Date of Patent: September 16, 2008Assignee: ConAgra Foods Food Ingredients CompanyInventors: Theodore Korolchuk, Elizabeth Arndt
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Publication number: 20080206419Abstract: A process for producing a konjac product, which is free from the smell characteristic to konjac, contains isoflavone, lecithin, saponin, vitamins B1 and B2 and so on and can be taken as a health food, comprising: the mixing step wherein a definite amount of water or processed water and soy milk prepared from soybean flour of from 1 ?m to 50 ?m in size are added to konjac flour and the resulting mixture is mixed by agitation and then allowed to stand for a definite time; the kneading step wherein, after the mixing step, a definite amount of a solidifying agent is added to the mixture followed by kneading; and the shaping step wherein, after the kneading step, the mixture is heated and molded into a desired shape.Type: ApplicationFiled: September 6, 2006Publication date: August 28, 2008Applicant: Chojusystem Co.Inventors: Shujiroh Shiraishi, Eiichi Kosuge
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Patent number: 7393551Abstract: The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less than 8% water. The invention further provides a process to obtain a denatured carob flour that includes the following steps: a. cleaning the whole fruit; b. crushing the carob fruits; c. separating the carob seeds and kibbled carob pulp, d. toasting between 130 to 200° C.; e. an extracting process; f. separating; g. milling 90% of particles below 250 pm; h. separating; i. drying below 8%; and j. classifying (sieving).Type: GrantFiled: August 5, 2003Date of Patent: July 1, 2008Assignee: Investigacion Y Nutricion, S.L.Inventors: Baltasar Ruiz-Roso Calvo De Mora, Ana Maria Requejo Marcos, Lourdes Perez-Olleros Conde, Metodio Martin Casero, Bernd Haber
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Patent number: 7220443Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling to stop gelatinization. The new process uses very little water and emits no waste water.Type: GrantFiled: February 10, 2005Date of Patent: May 22, 2007Assignee: Sabritas, S. de R.L. de C.V.Inventors: Carmela Rivero-Jiménez, Adriana Quintanar-Guzmán
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Patent number: 7169417Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.Type: GrantFiled: June 16, 2005Date of Patent: January 30, 2007Assignee: Delavau LLCInventors: James W. Dibble, Kevin W. Lang, Gregory B. Murphy
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Patent number: 7166313Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.Type: GrantFiled: February 2, 2004Date of Patent: January 23, 2007Assignee: Delavau L.L.C.Inventors: James W. Diddle, Kevin W. Lang, Gregory B. Murphy
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Patent number: 7090887Abstract: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.Type: GrantFiled: September 27, 2002Date of Patent: August 15, 2006Assignee: MCN Bioproducts Inc.Inventors: Rex W. Newkirk, David D. Maenz, Henry L. Classen
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Patent number: 7014875Abstract: Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase solution effects a partial hydrolysis of bran and starchy cell-walls with a controlled gelatinization and reduced conditioning and corn solid loss in wastewater. Moisture content is then stabilized after washing, followed by milling and drying at a high temperature for a short time to produce a partial gelatinization in the ground kernel, cooling and further drying the dried-milled particle.Type: GrantFiled: August 28, 2003Date of Patent: March 21, 2006Assignee: Roberto Gonzalez BARRERAInventors: Manuel J. Rubio, Roberto Contreras, Felipe A. Rubio, Juan Fernando Ramirez
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Patent number: 7005155Abstract: The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour isolates native gluten and the content of water soluble constituents such as pentosans, that one add the native gluten thus isolated and constituents isolated, such as pentosans, to the remaining feed of flour, that the feed of flour being substantially freed from native protein and soluble constituents is used as such, or is further processed such as being subjected to an enzymatic hydrolysis to obtain a glucose syrup.Type: GrantFiled: August 14, 2002Date of Patent: February 28, 2006Inventor: Ingemar Bjurenvall
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Patent number: 7001939Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.Type: GrantFiled: April 24, 2001Date of Patent: February 21, 2006Assignee: National Institute of Agrobiological SciencesInventor: Makoto Yamamori
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Patent number: 6986912Abstract: The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders.Type: GrantFiled: March 15, 2004Date of Patent: January 17, 2006Inventor: Sigmund Kramer
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Patent number: 6872417Abstract: A method of saving water, wastewater, lime, and energy while increasing productivity and enhancing product quality in a nixtamalization process. More specifically, during the grain cook and steep process, the phase-separated supernate is retained for a subsequent batch of grain. In addition, a fresh water rinse stream is recycled as push water.Type: GrantFiled: October 29, 2003Date of Patent: March 29, 2005Assignee: Frito-Lay North America, Inc.Inventors: Allen Lee Freudenrich, William Arthur Moore, Jr., Indu Namboodiri Sardeshpande
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Patent number: 6733811Abstract: A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by recycling hot water. Next, moisture content is stabilized, and the corn is milled and dried in a super-heated stream of air with reduced energy consumption by recycling waste hot air. Dust trapping is performed on a portion of waste hot air which is reused for preheating combustion air. Wet scrubbing of the remaining waste hot air is performed where heated water is reused and exhaust air vented. Cooling and further drying of the dried-milled particles follows. A fine grind or flour is separated and recovered from the coarse grind which is also aspirated to isolate a hull fraction as corn waste along with particulate collected after entrapping and scrubbing waste hot air. Re-milling and sieving the coarse grind produces a corn flour for tortilla and the like.Type: GrantFiled: January 31, 2002Date of Patent: May 11, 2004Inventors: Manuel J. Rubio, Roberto Contreras, Francisco Sosa
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Patent number: 6716471Abstract: A novel peanut powder composition comprising 50-70% by weight peanut powder, 15-25% fructose by weight, 6-10% by weight sugar and 2-6% by weight dextrose is provided wherein the peanut powder can be used in making flavorful foods and beverages.Type: GrantFiled: May 11, 2001Date of Patent: April 6, 2004Inventor: Sigmund Kramer
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Patent number: 6713112Abstract: A particulate capture system having a plurality of high speed rotating paddles for separating particulate from an air stream. The system includes an air circulating chamber within a centrifuge that separates a first portion of particulate trapped within an air stream. The particulate capture system also has a blender section that separates a second portion of particulate trapped within the air stream. The first portion of particulate is separated via circulating air flow. The second portion of particulate is separated via encapsulating the particulate in water. The water encapsulated particles may be recirculated to a cooler or other device where the particulate may be blended with a bulk product being processed.Type: GrantFiled: March 12, 2001Date of Patent: March 30, 2004Assignee: Scott Equipment CompanyInventor: Richard V. Lucas
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Patent number: 6667069Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.Type: GrantFiled: July 6, 2001Date of Patent: December 23, 2003Assignee: The Quaker Oats CompanyInventors: Michael J. Morello, James D. Hansa, Alice H. Hibbs
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Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking
Patent number: 6638554Abstract: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial xylanase as a processing aid. The low-temperature and near neutral-pH precooking with a xylanase effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing, and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to partially isolate a bran fraction for animal feed or integral flour, remilling and sieving the coarser particle to produce an instant corn flour for arepa, and admixing the fine particle with lime to obtain a masa flour for tortilla and other snack foods.Type: GrantFiled: August 30, 2002Date of Patent: October 28, 2003Assignee: Roberto Gonzalez BarreraInventors: Manuel J. Rubio, Roberto Contreras, Felipe Rubio -
Patent number: 6638552Abstract: The present invention is directed to methods of improving flour by altering glutenin content in seeds of plants, particularly wheat. The invention relates to methods of introducing a recombinant construct comprising a glutenin gene into a parental plant.Type: GrantFiled: January 16, 1997Date of Patent: October 28, 2003Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Ann E. Blechl, Olin D. Anderson
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Publication number: 20030194473Abstract: Dietary fibers have their properties modified by applying a shock wave to a dispersion of the fibers in a fluid carrier. Pressure from a piston, in either a single or a series of compressive strokes or pulses exerted on the dispersion applies the shock wave. Increasing the effect of cavitation caused by the shock wave can enhance the modified properties of the fibers. The resulting pressure treated dietary fiber exhibits reduced calories, higher insoluble fiber content, reduced moisture absorption properties, and greater uniformity from batch to batch.Type: ApplicationFiled: July 26, 1999Publication date: October 16, 2003Inventors: BRUCE K. REDDING, JEROME HARDEN
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Patent number: 6610349Abstract: The present invention provides a high fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products including flour, yoghurts, beverages, baking items, snack foods such as pretzels, cereal products such as breakfast cereals, and salsa. The additive is provided from a high fiber, low starch source of plant material.Type: GrantFiled: June 2, 2000Date of Patent: August 26, 2003Assignee: Cargill, IncorporatedInventors: Rita M. Delrue, Mark D. Burianek, Carol J. Xenides, Steve T. Sheehan, Sergio Valle
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Publication number: 20030147993Abstract: The present invention is directed to a food product or food product intermediate which incorporates short chain beta glucan or modified short chain beta glucan, those having an average molecular weight of less than 50,000 Daltons, and preferably in the range of 500 to 2,500 Daltons, to enhance bile acid binding capacity resulting in improved hypocholesterolemic effects.Type: ApplicationFiled: February 1, 2002Publication date: August 7, 2003Inventors: Ronald A. Heddleson, Alicia A. Perdon, Brent Marston, H. Eugene Hite, Shen-Shu Sung
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Publication number: 20030143308Abstract: A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by recycling hot water. Next, moisture content is stabilized, and the corn is milled and dried in a super-heated stream of air with reduced energy consumption by recycling waste hot air. Dust trapping is performed on a portion of waste hot air which is reused for preheating combustion air. Wet scrubbing of the remaining waste hot air is performed where heated water is reused and exhaust air vented. Cooling and further drying of the dried-milled particles follows. A fine grind or flour is separated and recovered from the coarse grind which is also aspirated to isolate a hull fraction as corn waste along with particulate collected after entrapping and scrubbing waste hot air. Re-milling and sieving the coarse grind produces a corn flour for tortilla and the like.Type: ApplicationFiled: January 31, 2002Publication date: July 31, 2003Applicant: ROBERTO GONZALEZ BARRERAInventors: Manuel J. Rubio, Roberto Contreras, Francisco Sosa
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Publication number: 20030105215Abstract: A coating composition containing an emulsion polymer prepared with up to about 20% by weight, based on total polymerizable monomers, of addition polymerizable esters of the glycidyl esters of tertiary acids having 9 or more carbon atoms, preferably up to 18 carbon atoms, and particularly having 9 to 11 carbon atoms has improved application properties and produces coatings with better appearance and less water sensitivity. The emulsion polymerization process of the invention produces less coagulum without having to increase the amount of surfactant.Type: ApplicationFiled: October 26, 2001Publication date: June 5, 2003Inventor: Sunitha Grandhee
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Publication number: 20020193617Abstract: Corn oil and corn meal obtained from high oil corn are included in useful products. The corn oil is extracted from the high oil corn to form the corn meal. The corn oil generally comprises levels of nutrients not found in commercially available corn oils, since most or all of the corn grain, rather than just the germ, is exposed to the extraction process. The corn grain generally includes the steps of flaking corn grain having a total oil content of at least about 6 wt. % and extracting a corn oil from the flaked corn grain. The corn oil is useful for making nutritionally enhanced edible oil or cooking oil, lubricants, biodiesel, fuel, cosmetics and oil-based or oil-containing chemical products. The extracted corn meal is useful for making enhanced animal feed rations, snack food, blended food products, cosmetics, and fermentation broth additive.Type: ApplicationFiled: August 10, 2001Publication date: December 19, 2002Inventors: James F. Ulrich, Neal T. Jakel, Troy T. Lohrmann, Douglas C. Kotowski, Patrick Adu-Peasah, Joel Ingvalson, Brent Aufdembrink, Michael J. Tupy, Eugene J. Fox, Michael J. Beaver, Francis Amore, Stephan C. Anderson, Beth R. Anderson
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Patent number: 6482459Abstract: Corn grit is continuously processed to corn collects, or corn flour, by first treating the corn grit in a conditioner at a basic pH and a temperature in the range of about 180° F. to about 200° F. in the presence of steam and at a relatively low moisture content, i.e., no more than about 15 weight percent, preferably about 14 weight percent for a time period sufficient to effect partial gelatinization. Thereafter the obtained, partially gelatinized corn grit is passed through an extruder to produce corn collets that can be comminuted to corn flour. The corn grit moisture content in the extruder is about 20 to about 25 weight percent, and the corn collets are extruded at an exit temperature in the range of about 200 to 215° F. and a moisture content of about 9 to about 12 weight percent. The extruded corn collets have a dextrin value of about 8 to about 10.Type: GrantFiled: February 4, 2002Date of Patent: November 19, 2002Assignee: Bethel Grain Company L.L.C.Inventor: Brian J. Anderson
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Publication number: 20020142083Abstract: This invention relates to processes for the production of tocotrienol compounds from biological sources such as palm oil, cereals, grains, and grain oils. The tocotrienol products are recovered in high yields. These tocotrienols are useful as pharmaceuticals, in foodstuffs and as dietary supplements. These compositions are hypocholesterolemic, antioxidizing, antithrombotic, antiatherogenic, antiinflammatory and immunoregulatory in nature. Tocotrienols are known to lower the levels of low density lipoproteins in the bloodstream.Type: ApplicationFiled: December 11, 2001Publication date: October 3, 2002Inventor: Lewis Jacobs