Mechanical extrusion process for stabilizing cereal and oil seed bran and germ components
OwnerLeo Gingras, Paul Mathewson +2inventors
InventorsLeo Gingras, Paul Mathewson, Stephen Holloman, Rani Madhavapeddi Patel
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Abstract
The present invention provides a mechanical extrusion stabilization process for whole grains having a shelf life of at least 12 months. Whole grain food compositions using the stabilized bran of the present invention, and blended compositions are also described.
Claims23
A method of stabilizing a plant bran material to a shelf-life of at least 12 months, the method comprising the steps of:
- loading the raw bran material into a mechanical extruder;
- applying power, heat and pressure at suitable levels for enzyme denaturation;
- maintaining the bran material in the extruder at a residence time suitable for stabilization;
- adding water to maintain a level of moisture content in a stabilized bran material;
- and,
- testing free fatty acid levels in the stabilized bran material.
An extruded grain composition comprising a stabilized bran fraction and at least one other flour component, the stabilized bran fraction having a shelf-life of at least 12 months.
A method for manufacturing a stabilized whole grain product stable for at least 12 months, the method comprising the steps of:
- milling the cereal grain to produce a flour stream and a bran stream;
- loading the bran stream into a mechanical extruder;
- inactivating the lipase and peroxidase enzymes associated with bran fraction by means of suitable heat, pressure and residence time in the mechanical extruder;
- and,
- combining the bran fraction with the flour stream to produce a composition having a ratio of bran and endosperm components in the same ratio as an original cereal grain.
Dependencies are inferred from the claim text.