Method for Producing Sweet Bran and the Resultant Product
OwnerBob J. Dullinventor
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Abstract
Provided herein is a method for treating untreated rice bran to produce a treated rice bran. The method comprises inactivating lipase in the untreated rice bran, saponifying the fatty acids in the untreated rice bran to fatty acid salts, and contacting the untreated rice bran with a source of bisulfite anions so that an aldehyde or ketone in the untreated rice bran forms an organosulfite. The method produces the treated rice bran, wherein the amount and characterization of protein and fiber between the treated rice bran and the untreated rice bran remain unchanged. A treated rice bran composition is also provided, which comprises fatty acid salts, inactivated lipase, organosulfites, between about 14% and about 16% by weight protein, and between about 8% and about 10% by weight fiber.
Claims59
A method for treating untreated rice bran to produce a treated rice bran, comprising:
- a. inactivating lipase in the untreated rice bran;
- b. saponifying fatty acids in the untreated rice bran to fatty acid salts;
- and
- c. contacting the untreated rice bran with a source of bisulfite anions so that an aldehyde or ketone in the untreated rice bran forms an organosulfite;
- whereby the treated rice bran is produced, wherein the amount and characterization of protein and fiber between the treated rice bran and the untreated rice bran remain unchanged.
A method for treating untreated hydrated rice bran to produce a treated hydrated rice bran, comprising:
- a. adding a food-grade hydroxide to the untreated hydrated rice bran in an amount sufficient to have a pH of between about 7.5 and about 14.0 and to saponify the fatty acids to fatty acid salts;
- and
- b. contacting the untreated hydrated rice bran with a source of bisulfite anions to form a organosulfite from an aldehyde or ketone within the untreated hydrated rice bran.
A method for converting rancid rice bran to palatable rice bran, comprising:
- a. adding a food-grade hydroxide to the rancid rice bran in an amount sufficient to have a pH of between about 7.5 and about 14.0 and to saponify the fatty acids to fatty acid salts;
- and
- b. contacting the rancid rice bran with a source of bisulfite anions to form a organosulfite from an aldehyde or a ketone within the rancid rice bran.
A method for stabilizing rice bran, comprising:
- a. heating the rice bran to between about 40° F. and about 360° F.;
- b. adding a food-grade hydroxide to the rice bran in an amount sufficient to have a pH ranging between about 7.5 and about 14.0, with the hydroxide contacting the rice bran for between about 0.1 minutes and about 90 minutes, whereby fatty acids within the rice bran are saponified to fatty acid salts;
- c. adding a food-grade acid to the rice bran in an amount sufficient to have a pH of between about 5.0 and about 8.0;
- d. contacting the rice bran with a source of bisulfite anions so that an aldehyde or a ketone forms an organosulfite;
- and
- e. separating the remaining water from the rice bran by drying the rice bran.
A treated rice bran composition, comprising:
- fatty acid salts;
- inactivated lipase;
- organosulfites;
- between about 14% and about 16% by weight protein;
- and
- between about 8% and about 10% by weight fiber.
A rice bran admixture, comprising:
- rice bran;
- water in a bran-to-water ratio of about 1:1 to about 1:10 by weight;
- an amount of food-grade hydroxide sufficient for the rice bran admixture have a pH of between about 7.5 and about 14.0;
- and
- between about 0.0001% and about 1.25% by weight of bisulfite.
A method for treating untreated rice bran to produce a treated rice bran, comprising:
- a. feeding the untreated rice bran into a cooker;
- b. applying within the cooker a temperature of between about 40° F. and about 360° F.;
- c. adding a food-grade hydroxide to the cooker in an amount sufficient to have a pH ranging between about 7.5 and about 14.0, with the food-grade hydroxide contacting the untreated rice bran for between about 0.1 minutes and about 90 minutes, whereby the fatty acids in the untreated rice bran are saponified to fatty acid salts;
- and
- d. contacting within the cooker the untreated rice bran with a source of bisulfite anions so that an aldehyde or ketone in the untreated rice bran forms an organosulfite;
- whereby the treated rice bran is produced, wherein the amount and characterization of protein and fiber between the treated rice bran and the untreated rice bran remain unchanged.
Dependencies are inferred from the claim text.