Abstract: A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.

Abstract: A banana food made using ripe banana removed from bark and stalk. Cooking and stirring the ripe banana and dried banana as a mash. Adding green banana biomass to partially cooked mash of ripe banana and dried banana and further cooking the mixture of green banana biomass with the mash of ripe banana and dried banana.

Abstract: A method and system provides for for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate. The method and system includes receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas and generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour. The method and system includes separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein. Therein, the method and system includes extracting a protein concentrate from the de-oiled flour.

Abstract: A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.

Abstract: A system and method for de-oiling for generating a protein concentrate therefrom. The method and system includes decorticating a material having an oil content to remove cortex therefrom, the material including a protein therein. The method and system further includes creating a flour from the material having the cortex removed therefrom and removing the oil content from the flour by mixing the flour with ethanol. The method and system further extracts a de-oiled flour therefrom and dries the de-oiled flour using at least one dryer. Therein, the method and system provides for extracting the protein concentrate from the de-oiled flour.

Abstract: Generally, a dry-wet grain fractionation system which provides a dry mill process (26) for the production of grain fractions (14) (15) (16) and a wet mill process (18) for the production of purified bran (19), endosperm (20) and germ (21) from the mixture of grain particles in a grain fraction (14) (15) or (16) or combinations thereof. Specifically, a dry-wet grain fractionation system for production of corn germ (21) having increased protein and oil content and an endosperm (20) having increased starch and sugar content.

Abstract: The application relates to a process comprising: a) steeping high amylose corn kernels at a temperature from about 71° C. to about 93° C. for a time from about 24 hours to about 72 hours; b) subjecting the high-temperature steep corn kernels to conventional wet milling; c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w); and d) wherein the recovered starch has not been chemically modified.

Abstract: Use of a high shear mechanical device in a process for production of starch by hydration and disruption of corn kernel particles in the presence of sulfur dioxide or bisulfite ions makes possible a decrease in mass transfer limitations, thereby enhancing starch production. A system for production of starch is also provided in which a high shear mixing device is configured to receive an aqueous corn slurry from a pump that is disposed between the reactor and a gaseous sulfur dioxide inlet of the high shear mixing device. The high shear mixing device is also configured to generate a fine dispersion of sulfur dioxide bubbles and small corn particles in the slurry. A reactor is configured to receive the output from the high shear mixing device and to provide for starch production.

Abstract: The present invention is directed to improvements in the steeping process of corn wet milling and a steeping system therefore. The process for steeping corn includes subjecting corn situated in a battery of no less than four steeping tanks to a countercurrent flow of steep water. The first steeping tank defines a new corn receiving tank and the last steeping tank defines a discharge tank. The countercurrent flow of steep water includes sulfur dioxide and flows in a direction from the discharge tank to the new corn receiving tank. The sulfur dioxide concentration in the steep water of the first steeping tank is greater than the sulfur dioxide concentrations in a plurality of the remainder of the steeping tanks, which maintain sulfur dioxide levels that are substantially equivalent.

Abstract: The present invention is directed to improvements in the steeping process of corn wet milling and a steeping system therefore. The process for steeping corn includes subjecting corn situated in a battery of no less than four steeping tanks to a countercurrent flow of steep water. The first steeping tank defines a new corn receiving tank and the last steeping tank defines a discharge tank. The countercurrent flow of steep water includes sulfur dioxide and flows in a direction from the discharge tank to the new corn receiving tank. The sulfur dioxide concentration in the steep water of the first steeping tank is greater than the sulfur dioxide concentrations in a plurality of the remainder of the steeping tanks, which maintain sulfur dioxide levels that are substantially equivalent.

Abstract: A process including steeping cereal kernels in an aqueous liquid, producing softened cereal; milling the softened cereal, producing a milled cereal comprising germ, protein, starch, and fiber; separating at least some of at least one material selected from the group consisting of germ, starch, and protein from the milled cereal, producing at least one of germ, starch, and a first protein portion, and also producing a first fiber portion that comprises fiber and starch, and a light steep water that comprises protein; separating at least some protein from the light steep water, producing a second protein portion and a process water that comprises protein; converting at least some of the starch in the first fiber portion to saccharides; separating at least some of the saccharides from the first fiber portion, producing saccharides and a second fiber portion that comprises fiber; and burning at least some of the fiber from the second fiber portion, producing a flue gas and a first quantity of energy; wherein the

Abstract: Plant materials such as corn kernels which contain starch and fiber comprising cellulose, hemicellulose, lignin, and pectin are refined. The starch, cellulose, hemicellulose, and pectin are converted to sugars which are then fermented to ethanol. Additional sources of starch and fiber are optionally added to the refining process to further increase the yield of ethanol.

Abstract: A grain containing starch, such as corn, is refined. The grain is steeped in water at a temperature of about 125 to 160° F., which water is essentially free of sulfurous acid and contains recycled enzymes from downstream processes, in a counter-current steeping reactor for about 10 to 20 hours to produce an aqueous slurry of steeped grain having a moisture content of about 40 to 50 percent. The various components of the grain are then separated and the starch is converted to ethanol.

Abstract: A method of starch extraction, starch modification, and/or malting comprising (a) steeping a starch source in the presence of an aqueous anolyte product, (b) adding an aqueous anolyte product to an intermediate product extraction slurry comprising starch and gluten, (c) adding an aqueous anolyte product to a starch product slurry produced by separating the starch and gluten, (d) contacting an extracted starch product with a type and amount of an aqueous anolyte product effective for modifying the starch product and/or (e) steeping the starch source in the presence of an aqueous catholyte product.

Abstract: A process for decreasing the reducing sugars content of light steepwater comprising complementary incubation of light steepwater from a corn steeping process having sulfur dioxide (SO2) content at between about 20 ppm and about 220 ppm for at least about 5 hours. The process is particularly useful for obtaining Pharmaceutical Industry Grade Steepwater.

Abstract: The present invention includes a method for extracting protein, oil and starch from grain. The method includes: Providing kernels or seeds comprising a germ and pericarp comprising protein, oil, and starch; Steeping the kernels or seeds in a steeping reactor for a time effective to soften the kernels and seeds; Milling the steeped corn kernels to separate the germ from the starch/pericarp forming a germ stream and a starch/pericarp stream; Subjecting the germ to rapid pressurization/depressurization in order to extract oil and protein from the germ; and separating the starch from the pericarp.

Abstract: A method for obtaining starch from maize involving soaking maize kernels in water to produce soaked maize kernels, grinding the soaked maize kernels to produce a ground maize slurry, and incubating the ground maize slurry with enzyme (e.g., protease).

Abstract: A corn steeping process wherein the pH is adjusted to from about 4.2 to about 5.5 at a time between about 4 hours after fresh steepwater is introduced to about 1 hour before the separation of the steepwater from the corn. The process provides a steepwater having a low reducing sugar content while also providing good starch yields.

Abstract: In order to obtain starch and proteins from the flour of legumes, in particular peas, the legume flour which has been treated with an aqueous decomposing agent, is fed into a first section (I) of a process line with several solids-liquids separation stages (6, 9, 10) for the purpose of extracting the proteins. The solid phase suspended in water from the final solids-liquids separation stage (10) of the first section (I) is then fed continually into a second section (II) of the process line with at least one separation stage (11) for separating the fibers from the starch and at least one solids-liquids separation stage for separating the starch from the liquid phase. The aqueous decomposing agent is formed from an alkaline concentrate (B) and the liquid phase separated by the starch in the second section of the process line.

Abstract: A process to enhance the physical separations in the wet milling process is disclosed. Specifically, a nonionic surfactant esterified with fatty acids acts to reduce the starch content of fiber in the wet milling process, thus increasing the quantity of starch recovered for subsequent processing into higher value products.

Abstract: A high quality starch, wholesome to be used for food applications is produced from green unpeeled bananas though a cost efficient, commercially viable process. The process steps involve an optional initial comminution, lye milling of the bananas, holding the milled solution for a minimum of 1 hour, sieving to remove pomace and fiber, concentrating, neutralizing the starch solution, dewatering and drying. The final product is of very high quality and devoid of detectable pesticide and/or fungicide residues.

Abstract: The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding starch hydrolase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches Brix 32 to 68; steeping nonglutinous rice in water and boiling, adding 1 to 3 times of water by weight and starch hydrolase to the resulting nectaring rice, and saccharifying; diluting the malt extract with water saccharified nectaring rice to the resulting mixture, and filling up a container with rice nectar thus produced and sealing; and, putting the container filled with the rice nectar in a retort chamber and sterilizing.

Abstract: A process is described for isolating granular starch from bananas by making use of sodium bisulfite and naturally occurring enzymes in the bananas to promote release of starch granules from the banana fruit.

Abstract: A method of preparing high solids liquid starch is provided using a modified two step batch cooking procedure.

Abstract: Methods for controlling the formation of proteinaceous fouling deposits in high temperature evaporators and concentrators as employed in processing steepwater in the wet milling of corn. The methods comprise adding lecithin, or a long chain fatty acid to the steepwater in an amount ranging from about 150 parts per million to about 500 parts per million steepwater.

Abstract: The residual flow of the starch preparation from wheat, rye, oats or barley is thickened to a dry material content of 17 to 25 weight % after which an enzyme preparation with pentosanase activity, originating from fungi or yeasts, is added. The enzyme preparation is allowed to react for 0.5 to 4 hours with a pH of 2.6 to 3.7 and at a temperature between 30 and 50.degree. C. and the starch fraction is separated afterward with an increased yield. The starch thus obtained is a calibrated, fine grained starch of which at least 90 weight % of the grains have a diameter of 3 to 12 micrometer.

Abstract: The invention relates to a method of milling grain, especially corn, comprising cleaning the grain, steeping the grain in water to soften it, and then milling the grain with a cellulase enzyme.

Abstract: A process for the production of starch from cereals includes the steps (a) subjecting dry-ground dehusked grains to enzyme treatment, (b) homogenizing the treated product (optional), (c) extracting starch from the homogenized product, leaving the fibre, (d) concentrating the starch to yield a crude starch fraction and process water, (e) separating proteins from the crude starch and (f) separating the crude starch into primary and secondary starch fractions. The process assures that solubles will be maximized so that drying can be accomplished primarily by evaporators rather than by other types of dryers.

Abstract: Methods for controlling the formation of proteinaceous fouling deposits in high temperature evaporators and concentrators as employed in processing steepwater in the wet milling of corn. The methods comprise adding a surfactant, preferably a nonionic surfactant to the steepwater. Particularly effective surfactants are oxyalkylated sorbitan R surfactants where R is monooleate, trioleate, monostearate, tristearate, monopalmitate and monolaurate.

Abstract: Dehulled and degermed dry-milled corn products are refined by mixing for a period of not more than 4 hours at ambient temperature dehulled and degermed corn containing starch and protein with water to form an aqueous slurry, treating the slurry with alkali, and subjecting the alkali containing slurry to high intensity mixing. Sodium sulfite may be present in the alkali containing slurry. A high-quality starch then is recovered.

Abstract: The method for the production of starch from grain or ground grain products by the wet process comprises a brief steeping of the raw material during which the morphological structures are not broken down by chemical or microbiological processes, and of a comminution of the steeped raw material in a high-pressure apparatus equipped with a splitter head. In this high-pressure apparatus, the steeped raw material is subjected to a pressure of at least 10 bar, fragmented under the action of high shear forces, and exposed to the atmosphere, thus causing the necessary structural breakdown between the starch grains and the protein. For shelled corn after the addition of process water, the shelled corn is fed to a heated pressure steeping apparatus. After a maximum of three hours at a pressure of 10 to 15 bar, the necessary moisture absorption is achieved. Excess water is fed to an evaporator. A pressure reducing apparatus at the output of the steeping apparatus produces a preliminary fragmentation of the corn grains.

Abstract: Wet milling of starch bearing materials (e.g. corn, potatoes or wheat) wherein water being used in the process is separated by reverse osmosis or ultrafiltration, into two fractions, one fraction (the first fraction) having a lower content of soluble and insoluble matter than the other (second) fraction. The first fraction is then recycled to the washing step of the milling process where it is used to wash the starch. The separation and recycling steps reduce the water requirement of the milling process and also reduce the volume of effluent leaving the process, which needs to be evaporated and/or disposed of.

Abstract: The production rate and yield resulting from the dewatering of starch conversion products containing swollen starch granules resulting from treatments with cationic reagents is improved by the addition to the starch slurry of a water soluble anionic polymer.

Abstract: The invention relates to a corn-steeping process. In this process the temperature of the steeping water decreases from silo to silo and the cycling ratio is comprised between 0.8 and 1.2 m.sup.3 per ton of commercial corn.The Corn-Steep obtained can be applied especially in the manufacture of penicillin.

Abstract: The method of this invention includes heating and steeping of corn, water, and calcium hydroxide mixture for predetermined period. Selective injection of air through the bottom of the container stirring the steeping mixture, the pumping of fluid from the bottom of the container and discharging the fluid into the top of the container followed by sequential repetition of the foregoing steps until the corn content is cooked or steeped to a desired texture for producing masa followed by the processing the corn into masa.

Abstract: In the wet milling of a cereal grain such as corn for the recovery of starch and other products therefrom, steepwater containing much of the water soluble components of the grain, e.g., carbohydrates, proteins and minerals, is utilized as process water for each of the individual milling, screening, concentrating and washing operations and the process water is thereafter recycled for use as steepwater in a subsequent starch recovery sequence.

Abstract: A starch wet milling process, in which a series of independent classifications and separations is carried out in the production of starch, employs a Starch Gluten Separation Station having a three-stage centrifugation treatment including passing the entire mill stream through a mill stream centrifuge thickener, followed by primary starch centrifuge separation and gluten centrifuge thickening.

Abstract: The water phase from a corn steeping step is evaporated in a multistage evaporator to a steeping concentrate, the steeped corn being divided into an aqueous germ fraction, an aqueous fiber fraction and a gluten suspension which is partly dewatered to an aqueous gluten fraction. Said three fractions are dried to a low water content by heating while subjected to a direct air flow, causing steam-air flows from said fractions. In the drying of said fractions, the air flow is limited to make the enthalpy of the steam-air flows relatively high, and part of the steam-air flows, preferably combined, is fed to one stage of the evaporator, preferably the first stage to which the water phase from the steeping step is fed.

Abstract: A continuous process for refining whole grain corn to obtain a prime corn starch fraction, an animal feed product and, optionally, corn oil. The process comprises dry milling corn kernels to provide an endosperm fraction, a germ fraction, a fiber (hull) fraction and a cleanings fraction, wet milling the endosperm fraction including using two distinct steeping steps, one upstream and the other downstream of an impact milling step, to provide a mill starch slurry. The process further comprises removing fine fiber tailings from the mill starch slurry, separating the slurry into a starch-rich fraction and protein-rich fraction, concentrating the protein-rich fraction, directly combining the fiber (hull), cleanings, fine fiber tailings and protein-rich concentrate without removing corn oil therefrom, with the germ fraction to provide a wet animal feed product, and drying the feed product. Optionally, corn oil is recovered from the germ fraction only.

Abstract: There is disclosed a continuous process for refining whole grain wheat to obtain a prime wheat starch fraction and an animal feed product, the process comprising dry milling wheat kernels to provide an endosperm fraction, a germ fraction, a fiber (bran) fraction and a cleanings fraction, wet milling the endosperm fraction to provide a mill starch slurry, removing fine fiber tailings from the mill starch slurry, separating the slurry into a starch-rich fraction and protein-rich fraction, concentrating the protein-rich fraction, directly combining the fiber (bran), cleanings, fine fiber tailings and protein-rich concentrate, and the germ fraction to provide a wet animal feed product, and drying the feed product.

Abstract: There is disclosed a continuous process for refining whole grain wheat to obtain a wheat starch fraction and an animal feed product, the process comprising cleaning whole wheat kernels to separate extraneous matter, wet milling the cleaned whole wheat kernels to provide a mill starch slurry, separating fiber (bran) tailings from the mill starch slurry, washing and dewatering the fiber (bran) tailings, separating the mill starch slurry into a starch-rich fraction and a protein-rich fraction, concentrating and dewatering the protein-rich fraction, combining the wheat cleanings, the dewatered fiber (bran) tailings and the dewatered protein-rich fraction with an aqueous concentrate resulting from the partial evaporation of the filtrates obtained during the dewatering of the protein-rich fraction to form a wet animal feed product, and drying the feed product.

Abstract: A process of preparing a starch hydrolysate from wheat, barley or rye comprising the steps of contacting kernels of wheat, barley or rye with an aqueous solution to hydrate and soften the kernels, gently wet-milling the hydrated and softened kernels, separating fibres and pentosans attached thereto as well as germs and gluten from the wet-milled product to form a starch-containing slurry essentially free of insoluble pentosans, carefully washing the fraction to form a refined, starch-containing product, hydrolysing the refined product to form a starch hydrolysate and finally refining the hydrolysate.

Abstract: Corn is steeped in a process in which corn is continuously added at the top of a cylinder of a height of at least 1.5 to 2.5 times its diameter, water is continuously circulated upward through downflowing corn. This water, comprising a combination of steep water moving with steeped corn together with fresh mill and water containing corn solubles, is continuously withdrawn from the top of the tank. A conical bottom of the tank of specific dimensions aids in the continuous down-flow of corn.

Abstract: A process for steeping grain wherein the steepwater is inoculated with an inoculum containing a microorganism of the genus Lactobacillus at or near the beginning of the steeping process. The process reduces the steeping time and increases the content of lactic acid in the steepwater. The process also reduces the amount of sulfur dioxide needed in the steeping process.

Abstract: Waxy, small granule starch of high spreadability, and waxy, large granule starch which is capable of forming an exceptionally clear and bright paste, are simultaneously produced by steeping waxy barley grain for a period of at least 12 hours in an aqueous solution containing sulfur dioxide at a temperature of 45.degree.-55.degree. C so as to swell the grain and extract soluble protein contained within said grain, water washing and milling said steeped grain, separating the starch from fibers and protein, suspending said starch in water to form a suspension containing less than 15% wt solids, permitting larger granules to settle for a period of at least 2 hours and recovering a larger granule fraction, said larger granules being characterized by an average particle size of greater than 10.mu., and breaking the remaining suspension and recovering therefrom a smaller granule fraction, said small granules being characterized by an average particle size of from 2.5 to 10.mu..