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US 9,282,756 B2Granted
High temperature methods of steeping grain
AssigneeCorn Products Development, Inc.
InventorsBaljit Ghotra, Robert A. Skorge, Marc D. Gunderson, Barry J. Nagle, Vincent R. Green
Life of this patent
Estimating the term…
Abstract
The application relates to a process comprising: a) steeping high amylose corn kernels at a temperature from about 71° C. to about 93° C. for a time from about 24 hours to about 72 hours; b) subjecting the high-temperature steep corn kernels to conventional wet milling; c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w); and d) wherein the recovered starch has not been chemically modified.
Claims9
A process comprising:
- a) steeping high amylose corn kernels at a temperature from about 71° C. to about 93° C. for a time from about 24 hours to about 72 hours;
- b) subjecting the high-temperature steep corn kernels to conventional wet milling;
- c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w).
Dependencies are inferred from the claim text.