Gluten-free grain-concentrate substitute for fermented wheat germ food product and method of preparation

A method for producing gluten-free grain concentrate comprising 2,6-dimethoxy-1,4-hydroquinone, monomethoxy-1,4-bezoquinone, monomethoxy-1,4-hydroquinone comprising the steps of:

• (A) a fermentation process comprising:
• a) heating 400 gallons of filtered water to a temperature of 25 C;
• b) adding said water to a vessel containing 100 lbs of crumbled baker's yeast (Saccharomyces cerevisiae);
• c) mixing said yeast water mix constantly for an hour;
• d) adding 1,000 lbs of raw wheat germ to said yeast water mix;
• e) mixing said wheat germ yeast water mix for 8 hours allowing temperature to raise to a temperature of not more than 40 C;
• (B) a component-extraction process comprising:
• f) separating said wheat germ yeast water mix through a liquid-solid separator with a 100 to 150-micron screen into a stacked disc centrifuge;
• g) operating said stacked disc centrifuge to remove at least 75% of the yeast from said low wheat germ liquid forming a low yeast liquid;
• h) transferring said low yeast liquid to a plate and frame filtration device with filter plates having one to five-micron openings;
• i) operating said plate and frame filtration device to produce clarified broth no more than 7% solids;
• j) transferring said broth to a vacuum evaporator;
• k) operating said vacuum evaporator to remove water from said broth producing a concentrated both which has no less than 28% dissolved solids;
• l) transferring said concentrated broth to a second centrifuge;
• m) operating said second centrifuge to remove remaining suspended solids forming a clarified broth;
• n) transferring said clarified broth solid at a rate of approximately 17 gallons per hour to a third vessel containing sufficient ethyl acetate to remove at least 99.4% of gluten from said clarified broth forming an ethyl acetate liquid layer and a water layer;
• o) decanting said ethyl acetate liquid layer from said third vessel into a fourth vessel;
• p) evaporating said ethyl acetate liquid in said fourth vessel forming concentrated ethyl acetate liquid which contain at least 6% solids;
• q) mixing equal amounts of microcrystalline cellulose and hydroxypropyl methylcellulose in sufficient quantities, forming a cellulose mix which has a volume of nine times the volume of said concentrated ethyl acetate liquid;
• r) adding said cellulose mix to said concentrated ethyl acetate liquid in said fourth vessel forming a final mix;
• (C) a liquid-to-solid transformation process comprising:
• s) testing said final mix for a characteristics set comprising:
• (i) a red color,
• (ii) a thick liquid appearance,
• (iii) an acidic odor,
• (iv) a density of 1.07 grams per cubic centimeter (gm/cm3),
• (v) a pH<1, and
• (vi) a 0.0 part per million (ppm) concentration of said gluten,
• t) adding one liter of ethyl acetate over approximately three hours, and repeating steps (n) through (r) until said characteristics set is achieved;
• u) pouring said final mix into a vacuum paddle dryer;
• v) setting said vacuum paddle dryer to operate with a vacuum of 26 inches to 28 inches of mercury, a temperature of 30 C-60 C and a 3-60 rpm drum rotation speed;
• w) continuously stirring said final mix with said vacuum paddle dryer for up to 24 hours using said vacuum, heat and drum rotation speed setting forming a stable dry powder,
• wherein said three processes require about 56 hours continuously, said 56 hours being comprised of approximately 8 hours of said fermentation process, 24 hours of said component-extraction process, and approximately 24 hours of drying said liquid-to-solid transformation process.