Back to results
US 5,225,228 AGranted
Bakery product from distiller's grain
OwnerJames A. Reddy, Roger Stokerinventors
Life of this patent
Estimating the term…
Abstract
The invention is a method for preparing a bran from wet distiller's grain (WDG) or distiller's dried grain with solubles (DDGS). In the method sodium bicarbonate, amino acid and potato starch are added to the wet, solid residue from the fermentation of grain. Then, the residue-additive mix is blended and dried to produce a bran which may be utilized on a 50-50 weight basis with wheat flour, for example, in the manufacture of noodles and baked goods.
Claims7
A method for preparing a bran from a solid fermentation wet distiller's grain (WDG) or distiller's dried grain with solubles (DDGS), which consisting essentially of:
- adding sodium bicarbonate at about 0.05-5 weight percent, amino acid at about 0.05-5 weight percent and potato starch at about 10-50 weight percent in the form of additives to WDG or DDGS;
- blending the WDG/DDGS-additive mix;
- and drying the blended mix to form a bran suitable for use in products for human consumption.
Dependencies are inferred from the claim text.