Food-grade flour from dry fractionated corn germ and collet composition and method for producing same

A method for preparing crude food-grade oil from a dry-milled corn germ fraction comprising the steps of:

• a. providing a raw dry-milled corn germ fraction;
• b. transferring said raw dry-milled corn germ fraction to temporary storage bins;
• c. placing said raw dry-milled corn germ fraction in a vertical seed conditioner;
• d. producing conditioned corn germ by heating and conditioning said raw dry-milled corn germ;
• e. producing a flaked corn germ by processing said conditioned corn germ through a flaker, said flaked corn germ having greater surface area than the conditioned corn germ;
• f. conveying said flaked corn germ to an expander;
• g. producing a moistened corn germ from said flaked corn germ by adding water and steam to said expander, wherein said water is added at ambient temperature at a rate less than 1 gallon per minute with a flaked corn germ running rate of 155 tons per day and said steam is added at a pressure between 35 pounds per square inch and 80 pounds per square inch;
• h. forming collets from said moistened corn germ by forcing said moistened corn germ through a die at high pressure and heat;
• i. conveying said collets to a cooler for drying;
• j. producing miscella by transferring said collets to an extractor and washing said collets with a hydrocarbon solvent;
• and
• k. producing crude food-grade oil by removing the hydrocarbon solvent and water from said miscella in a distillation system.

A method for preparing food-grade defatted corn germ flour from a dry-milled corn germ fraction comprising the steps of:

• a. providing a raw dry-milled corn germ fraction;
• d. producing conditioned corn germ by heating and conditioning said raw dry-milled corn germ;
• c. producing a flaked corn germ by processing said conditioned corn germ through a flaker, said flaked corn germ having greater surface area than the conditioned corn germ;
• d. conveying said flaked corn germ to an expander;
• e. producing a moistened corn germ from said flaked corn germ by adding water and steam to said expander, wherein said water is added at ambient temperature at a rate less than 1 gallon per minute with a flaked corn germ running rate of 155 tons per day and said steam is added at a pressure between 35 pounds per square inch and 80 pounds per square inch;
• f. forming collets by extruding said moistened corn germ;
• g. drying said collets;
• h. producing miscella and de-oiled collets by extracting and washing said collets;
• i. desolventizing said de-oiled collets;
• j. producing food-grade defatted corn germ flour by cooling and milling said de-oiled collets.

A method for preparing crude food-grade oil from a dry-milled corn germ fraction comprising the steps of:

• a. providing a raw dry-milled corn germ fraction;
• b. producing conditioned corn germ by heating and conditioning said raw dry-milled corn germ;
• c. processing said conditioned corn germ through a flaker;
• d. producing a moistened corn germ from said flaked corn germ by adding water and steam to said expander, wherein said water is added at ambient temperature at a rate less than 1 gallon per minute with a flaked corn germ running rate of 155 tons per day and said steam is added at a pressure between 35 pounds per square inch and 80 pounds per square inch;
• e. forming collets by extruding said moistened corn germ;
• f. drying said collets;
• g. extracting and washing said collets to produce miscella and de-oiled collets;
• and
• h. producing crude food-grade oil by removing the hydrocarbon solvent and water from said miscella in a distillation system, distilling the miscella through a distillation system to remove said hydrocarbon solvent and water to produce crude food-grade oil.

A method for preparing crude food-grade defatted corn germ flour from a dry-milled corn germ fraction comprising the steps of:

• a. providing a raw dry-milled corn germ fraction;
• b. producing conditioned corn germ by heating and conditioning said raw dry-milled corn germ;
• c. producing a flaked corn germ by processing said conditioned corn germ through a flaker;
• d. producing a moistened corn germ from said flaked corn germ by adding water and steam to an expander, wherein said water is added at ambient temperature at a rate less than 1 gallon per minute with a flaked corn germ running rate of 155 tons per day and said steam is added at a pressure between 35 pounds per square inch and 80 pounds per square inch;
• e. forming collets by extruding said moistened corn germ;
• f. drying said collets;
• g. producing miscella and de-oiled collets by extracting and washing said collets;
• and
• h. desolventizing said de-oiled collets;
• and
• i. producing food-grade defatted corn germ flour by cooling and milling said de-oiled collets.