Patents by Inventor Roberto CONTRERAS M.

Roberto CONTRERAS M. has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Water and energy saving process for making whole grain and whole gluten-free grain flour
    Patent number: 9623417
    Abstract: A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching treatment with saturated steam. The process also provides flour having a bimodal size mixture of material having improved viscosity. The whole grain and whole gluten-free flour can be used to prepare grain products and baked foods.
    Type: Grant
    Filed: December 19, 2014
    Date of Patent: April 18, 2017
    Assignee: INVESTIGACION TECNICA AVANZADA S.A. DE C.V.
    Inventors: Felipe A. Rubio, Manuel J. Rubio, Roberto Contreras M.
  • WATER AND ENERGY SAVING PROCESS FOR MAKING WHOLE GRAIN AND WHOLE GLUTEN-FREE GRAIN FLOUR
    Publication number: 20160175845
    Abstract: A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching treatment with saturated steam. The process also provides flour having a bimodal size mixture of material having improved viscosity. The whole grain and whole gluten-free flour can be used to prepare grain products and baked foods.
    Type: Application
    Filed: December 19, 2014
    Publication date: June 23, 2016
    Inventors: Felipe A. RUBIO, Manuel J. RUBIO, Roberto CONTRERAS M.
  • WATER AND ENERGY SAVING PROCESS FOR MAKING WHOLE GRAIN AND WHOLE GLUTEN-FREE GRAIN FLOUR
    Publication number: 20160175844
    Abstract: A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching treatment with saturated steam. The process also provides flour having a bimodal size mixture of material having improved viscosity. The whole grain and whole gluten-free flour can be used to prepare grain products and baked foods.
    Type: Application
    Filed: December 19, 2014
    Publication date: June 23, 2016
    Inventors: Felipe A. RUBIO, Manuel J. RUBIO, Roberto CONTRERAS M.