Method of preparing stabilized whole grain flour
US5066506A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 1, 1990 |
| Grant date | Nov 19, 1991 |
| Priority date | — |
| Expiry date | Jun 1, 2010 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB02B5/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are high temperature, high pressure, short residence time methods for heat treating whole cereal grains which upon milling form raw whole grain flours which exhibit enhanced storage stability. The heat treatment step involves introducing the cereal grain into a zone of high pressure and temperature. Conventional continuous cereal puffing gun apparatus are useful to practice the process. Thereafter, the whole grain is introduced to a second zone of lower pressure but wherein the pressure differential is insufficient to cause puffing. After cooling without further drying, the treated grains can be milled to form the raw whole grain flours. The whole grain flours are especially useful in the preparation of whole grain cereal products such as whole grain R-T-E corn flakes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.