Method of preparing thermally inhibited grain
AssigneeCorn Products Development, Inc.
InventorsHongxin Jiang, Christopher Lane, Tarak Shah
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Abstract
A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.
Claims13
A method of preparing thermally inhibited starch comprising:
- providing a polished grain;
- steeping the polished grain in a citrate buffer solution wherein the citrate buffer is in the solution in an amount less than about 5% but more than 0.1% by weight of the solution to form a buffered grain comprising citrate;
- soaking the buffered grain in an acidic solution having pH from about 5.5 to about 6.5;
- after soaking in the acidic solution, dehydrating the grain to anhydrous or substantially anhydrous at a first temperature to form a dehydrated grain;
- heat treating the dehydrated grain at a second temperature that is higher than the first temperature for a time from about 1 hour to not more than 6 hours to form a heat-treated dehydrated grain such that after milling a thermally inhibited starch is obtained;
- wet milling the heat-treated dehydrated grain to obtain a thermally inhibited starch;
- and drying the starch.
A method of preparing thermally inhibited starch comprising:
- providing a grain;
- steeping the grain in a citrate buffer solution to form a buffered grain comprising citrate wherein the citrate buffer in the solution is in an amount less than about 5% but more than 0.1% by weight of the solution;
- soaking the buffered grain in an acidic solution having pH from about 5.5 to about 6.5;
- following soaking in the acidic solution, dehydrating the grain to anhydrous or substantially anhydrous at a first temperature;
- heat treating the dehydrated grain at a second temperature that is higher than the first temperature for a time from about 1 hour to not more than 6 hours to form a heat-treated dehydrated grain such that after milling, a thermally inhibited starch is obtained;
- wet milling the heat treated, dehydrated grain to obtain a thermally inhibited starch;
- and drying the starch
- wherein the starch is not washed or remoistened following wet milling.
Dependencies are inferred from the claim text.