Method of preparing thermally inhibited grain

Patent metadata

Field	Value
Publication number	US-12501904-B2
Application number	US-202217983529-A
Country	US
Kind code	B2
Filing date	Nov 9, 2022
Priority date	Mar 6, 2017
Publication date	Dec 23, 2025
Grant date	Dec 23, 2025

Abstract

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.

First claim

We claim:

1 . A method of preparing thermally inhibited starch comprising:
providing a polished grain; steeping the polished grain in a citrate buffer solution wherein the citrate buffer is in the solution in an amount less than about 5% but more than 0.1% by weight of the solution to form a buffered grain comprising citrate; soaking the buffered grain in an acidic solution having pH from about 5.5 to about 6.5; after soaking in the acidic solution, dehydrating the grain to anhydrous or substantially anhydrous at a first temperature to form a dehydrated grain; heat treating the dehydrated grain at a second temperature that is higher than the first temperature for a time from about 1 hour to not more than 6 hours to form a heat-treated dehydrated grain such that after milling a thermally inhibited starch is obtained; wet milling the heat-treated dehydrated grain to obtain a thermally inhibited starch; and drying the starch.

2 . The method according to claim 1 , wherein the grain is dehydrated to be anhydrous.

3 . The method according to claim 1 , wherein the grain is dehydrated to be substantially anhydrous.

4 . The method according to claim 1 , wherein the dehydration step is carried out by heating the grain at a temperature of between about 80° C. and about 100° C.

5 . The method according to claim 1 wherein the heat treating is carried out at a temperature of about 120° C. to about 180° C. from about 1 hour to not more than 6 hours.

6 . The method according to claim 1 wherein the heat treating is carried out at a temperature of about 130° C. to about 165° C. from about 1 hour to not more than 6 hours.

7 . The method of claim 1 , wherein the starch is not washed or remoistened following wet milling.

8 . A method of preparing thermally inhibited starch comprising:
providing a grain; steeping the grain in a citrate buffer solution to form a buffered grain comprising citrate wherein the citrate buffer in the solution is in an amount less than about 5% but more than 0.1% by weight of the solution; soaking the buffered grain in an acidic solution having pH from about 5.5 to about 6.5; following soaking in the acidic solution, dehydrating the grain to anhydrous or substantially anhydrous at a first temperature; heat treating the dehydrated grain at a second temperature that is higher than the first temperature for a time from about 1 hour to not more than 6 hours to form a heat-treated dehydrated grain such that after milling, a thermally inhibited starch is obtained; wet milling the heat treated, dehydrated grain to obtain a thermally inhibited starch; and drying the starch wherein the starch is not washed or remoistened following wet milling.

9 . The method according to claim 8 , wherein the grain is dehydrated to be anhydrous.

10 . The method according to claim 8 , wherein the grain is dehydrated to be substantially anhydrous.

11 . The method according to claim 8 , wherein the thermal dehydration step is carried out by heating the grain at a temperature of between about 80° C. and about 100° C.

12 . The method according to claim 8 wherein the heat treating is carried out at a temperature of about 120° C. to about 180° C. from about 1 hour to not more than 6 hours.

13 . The method according to claim 8 wherein the heat treating is carried out at a temperature of about 130° C. to about 165° C. from about 1 hour to not more than 6 hours.

Assignees

• Corn Products Dev Inc

Inventors

• Jiang Hongxin
• Lane Christopher
• Shah Tarak

Classifications

• A23L7/198

  Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts · CPC title

• A21D13/047

  from cereals other than rye or wheat, e.g. rice · CPC title

• A21D6/003 Primary

  Heat treatment · CPC title

• A23L29/225 Primary

  Farinaceous thickening agents other than isolated starch or derivatives · CPC title

• A23B40/30 Primary

  by heating · CPC title