| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | Process for the production of animal feed and ethanol and novel animal feed | US12354407 | 2009-01-15 | US07998511B2 | 2011-08-16 | Charles Abbas; Thomas P. Binder; Kyle E. Beery; Michael J. Cecava; Perry H. Doane; David P. Holzgraefe; Leif P. Solheim |
| A method for the production of ethanol and a modified animal feed is provided. The method replaces the starch in known corn-based animal feed with biomass fiber treated to make it more digestible by animals. The process includes wherein the pericarp and germ are removed from the corn kernel and processed for by-products. The starch and protein are also removed and separated. The starch is then fermented and distilled to ethanol and stillage. The bioavailable modified animal feed comprises the pericarp and germ removed from corn kernels and optionally by-products of the pericarp and germ processing, and lignocellulosic materials. The modified animal feed may optionally include energy materials such as animal and vegetable fats, vegetable soapstocks, or glycerin, and combinations thereof. | ||||||
| 182 | Methods of increasing flaxseed hull recovery and resultant flax products | US11079335 | 2005-03-15 | US07595078B2 | 2009-09-29 | Glenn Roy Pizzey |
| The present invention relates to a method for increasing the amount of hull portions recovered from flaxseeds. In a preferred embodiment, the invention includes providing a plurality of harvested flaxseeds, tempering the harvested flaxseeds by sufficiently increasing the moisture content for at least about one-half hour to increase the amount of hulls recovered from the flaxseeds, and recovering a portion of the hulls from the moisture-increased flaxseeds. The claimed invention also relates to a flaxseed hull isolate that includes at least 7 up to 17 weight percent of flaxseed hull based on the total weight of flaxseeds. Additionally, the claimed invention relates to a harvested flaxseed, whose moisture content is increased by at least about 1 weight percent, and a flax product having a lignan concentration of at least 10 percent by weight. | ||||||
| 183 | NUTRACEUTICAL FRACTIONS FROM CEREAL GRAINS | US11910914 | 2006-04-07 | US20090169683A1 | 2009-07-02 | Christopher James Findlay |
| The present invention is directed to isolating the valuable components of cereal grains and allowing the benefits to be more fully exploited. The concept of the present invention initially involves selection of cultivars of cereal grains such as wheat, barley, oats and rye having desired bioactive components including antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients concentrated in one or more of the outer bran layers. Then separating the outer bran layer into three fractions, according to the desired bioactive components contained in the bran layers including antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients. This allows the maximum benefit and value to be obtained from the bran fractions as dietary supplements, nutraceuticals, or as enriched food products. | ||||||
| 184 | Corn debranning and degermination process | US11147871 | 2005-06-08 | US07553507B2 | 2009-06-30 | Peter Matthews |
| The present invention provides a process to remove the bran and the germ from the endosperm of a corn kernel. The process includes use of an apparatus having a chamber to induce rubbing between adjacent corn kernels to remove bran and an apparatus for germ removal having frictional cylindrical rollers rotating substantially parallel to one another, in opposing directions, and tensioned to impart low-impact friction forces to each corn kernel drawn between the roller surfaces. The process of the present invention includes a tempering step including adding an amount of moisture to the bran of the corn kernel by wetting and soaking the corn kernel; a bran removal step for removing substantially all bran from the corn by rubbing corn kernels together; a second tempering step including adding an additional amount of moisture to the exposed germ by wetting and soaking the exposed germ; and a degermination step to fracture the endosperm about the germ, substantially freeing the germ from the endosperm. | ||||||
| 185 | Stabilized Whole Grain Flour | US11915311 | 2006-05-24 | US20080311274A1 | 2008-12-18 | Ansui Xu; Michael Vanhouten |
| Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour. | ||||||
| 186 | Method of and apparatus for processing corn grains for production of ethanol | US11898230 | 2007-09-11 | US20080089996A1 | 2008-04-17 | Ryo Yokoyama; Shigeki Uebayashi; Shoji Fujioka |
| A processing method and an apparatus for producing ethanol that reduces the number of separation steps to the maximum extent possible and simplifies the production configuration while enabling the grits, pericarp and germ to be extracted with ease. The method includes a tempering step of wetting corn grains with a certain amount of water, a dehulling step of dehulling the corn grains while maintaining their shape without breaking the wetted grains, a pulverization step of pulverizing the dehulled corn grains into pieces, a separation step of separating grits and bran from the broken pieces, and a milling step of further milling the separated grits. | ||||||
| 187 | Process for the production of animal feed and ethanol and novel animal feed | US11405724 | 2006-04-18 | US20060251764A1 | 2006-11-09 | Charles Abbas; Thomas Binder; Kyle Beery; Michael Cecava; Perry Doane; David Holzgraefe; Leif Solheim |
| A method for the production of ethanol and a modified animal feed is provided. The method replaces the starch in known corn-based animal feed with biomass fiber treated to make it more digestible by animals. The process includes wherein the pericarp and germ are removed from the corn kernel and processed for by-products. The starch and protein are also removed and separated. The starch is then fermented and distilled to ethanol and stillage. The bioavailable modified animal feed comprises the pericarp and germ removed from corn kernels and optionally by-products of the pericarp and germ processing, and lignocellulosic materials. The modified animal feed may optionally include energy materials such as animal and vegetable fats, vegetable soapstocks, or glycerin, and combinations thereof. | ||||||
| 188 | Methods of increasing flaxseed hull recovery and resultant flax products | US11079335 | 2005-03-15 | US20060210691A1 | 2006-09-21 | Glenn Pizzey |
| The present invention relates to a method for increasing the amount of hull portions recovered from flaxseeds. In a preferred embodiment, the invention includes providing a plurality of harvested flaxseeds, tempering the harvested flaxseeds by sufficiently increasing the moisture content for at least about one-half hour to increase the amount of hulls recovered from the flaxseeds, and recovering a portion of the hulls from the moisture-increased flaxseeds. The claimed invention also relates to a flaxseed hull isolate that includes at least 7 up to 17 weight percent of flaxseed hull based on the total weight of flaxseeds. Additionally, the claimed invention relates to a harvested flaxseed, whose moisture content is increased by at least about 1 weight percent, and a flax product having a lignan concentration of at least 10 percent by weight. | ||||||
| 189 | Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking | US10973381 | 2004-10-27 | US20060024407A1 | 2006-02-02 | Felipe Rubio; Manuel Rubio; Roberto Contreras; J. Ramirez; Rodrigo Massu |
| Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods. | ||||||
| 190 | Corn debranning and degermination process | US11147871 | 2005-06-08 | US20050226978A1 | 2005-10-13 | Peter Matthews |
| The present invention provides a process to remove the bran and the germ from the endosperm of a corn kernel. The process includes use of an apparatus comprising a chamber to induce rubbing between adjacent corn kernels to remove bran and an apparatus for germ removal comprising frictional cylindrical rollers rotating substantially parallel to one another, in opposing directions, and tensioned to impart low-impact friction forces to each corn kernel drawn between the roller surfaces. The process of the present invention includes a tempering step comprising adding an amount of moisture to the bran of the corn kernel by wetting and soaking the corn kernel; a bran removal step for removing substantially all bran from the corn by rubbing corn kernels together; a second tempering step comprising adding an additional amount of moisture to the exposed germ by wetting and soaking the exposed germ; and a degermination step to fracture the endosperm about the germ, substantially freeing the germ from the endosperm. | ||||||
| 191 | Corn degermination process | US10004742 | 2001-12-04 | US06936294B2 | 2005-08-30 | Peter Matthews; John Steinfort; Alberto Macedo |
| The present invention provides a process to remove the germ from the endosperm of a corn kernel. The apparatus of the present invention comprises frictional cylindrical rollers, each roller rotating about an axis, the axis of the rollers substantially parallel, and the direction of rotation being opposing. The roller bodies having a rubberized covering, rotate with differing surface velocities and are tensioned such as to impart low-impact friction forces to corn kernels drawn between the roller covers. The process of the present invention includes a tempering step comprising adding an amount of moisture to the corn by wetting and soaking the corn; a polishing step for removing bran layers from the corn; a second tempering step comprising adding an additional amount of moisture to the corn by wetting and soaking the corn; and a friction step to remove germ from the endosperm. | ||||||
| 192 | Process for tempering and milling grain | US10138769 | 2002-05-03 | US06887509B2 | 2005-05-03 | Steven J. Leusner; John G. Roufs |
| A method of milling grain, comprising, prior to milling, heating a quantity of grain kernels to at least a glass transition onset temperature to form heated softened grain kernels is disclosed. With this method, it has surprisingly been found that moisture tempering, in most instances, is no longer required as a conditioning step for milling. Depending on the temperature to which the grain is heated, the texture of the grain kernel can be moved to a variety of textures, including, but not limited to, a more leathery or rubbery texture. In an alternative embodiment, the heat tempering step is preceded by a moisture tempering step. The method increases overall yield and improves control of the milling process. | ||||||
| 193 | Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla | US10653361 | 2003-09-03 | US20040105925A1 | 2004-06-03 | Manuel J. Rubio; Roberto Contreras; Felipe A. Rubio; Juan Fernando Ramirez |
| Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase solution effects a partial hydrolysis of bran and starchy cell-walls with a controlled gelatinization and reduced conditioning and corn solid loss in wastewater. Moisture content is then stabilized after washing, followed by milling and drying at a high temperature for a short time to produce a partial gelatinization in the ground kernel, cooling and further drying the dried-milled particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a light bran fraction for integral flour or feed use, remilling and sieving the coarser particle to produce an instant corn flour for snack chip and corn-based food, and admixing the fine particle with lime to obtain a masa flour for tortillas and the like. | ||||||
| 194 | Method of and apparatus for processing polished rice | US10649617 | 2003-08-28 | US20040043120A1 | 2004-03-04 | Shigeharu Kanemoto; Nobuhiro Matsumoto |
| A method of and an apparatus for processing polished rice capable of enhancing whiteness and also providing high brilliance on grain surfaces of processed polished rice. The method comprises the steps of adding moisture to the polished rice to soften grain surfaces thereof; mixing and stirring starchy granular material heated to have temperature not less than 60null C. with the moistened polished rice so that bran stuck on the grain surfaces of the polished rice is captured by the starchy granular material and removed; and separating the polished rice from the starchy granular material with bran captured, and smoothing the grain surfaces by eliminating minute inequalities thereof after the bran removed so as to enhance brilliance of the grain surfaces. The polished rice processing apparatus of the present invention comprises moisture adding means, mixing/stirring means and separating/smoothing means for carrying out the above respective steps of the polished rice processing method. | ||||||
| 195 | Process for tempering and milling grain | US10138769 | 2002-05-03 | US20030206996A1 | 2003-11-06 | Steven J. Leusner; John G. Roufs |
| A method of milling grain, comprising, prior to milling, heating a quantity of grain kernels to at least a glass transition onset temperature to form heated softened grain kernels is disclosed. With this method, it has surprisingly been found that moisture tempering, in most instances, is no longer required as a conditioning step for milling. Depending on the temperature to which the grain is heated, the texture of the grain kernel can be moved to a variety of textures, including, but not limited to, a more leathery or rubbery texture. In an alternative embodiment, the heat tempering step is preceded by a moisture tempering step. The method increases overall yield and improves control of the milling process. | ||||||
| 196 | Apparatus for preparing Masa flour from dry milled maize | US09638605 | 2000-08-15 | US06516710B1 | 2003-02-11 | Peter Knight; Simon Clack; Robert Craddock |
| The invention relates to an improved process for preparing Masa flour from dry milled maize comprising direct steam treating of the Masa meal, and also relates to a vertical cooking vessel suitable for (but not limited to) carrying out the steam treatment with improved product consistency. | ||||||
| 197 | Treatment device for particulate materials | US638340 | 1996-04-26 | US5727689A | 1998-03-17 | George E. Anderson; William L. Kratochwill; Darcy Moses; William L. Stevenson; Joe C. Givens |
| A device for conditioning particulate matter such as particalized soybean meats and hulls. The device includes a chamber. The chamber includes a lower increased velocity stage in which gas movement is accelerated because of constriction resulting from the interposition of a plurality of staves. The lower increased velocity stage is disposed beneath a normal velocity stage which is coextensive with a discontinuity in a side wall of the chamber through which particulate matter is introduced. Gas flow is introduced into the chamber proximate the bottom end thereof and is directed upwardly in a direction opposite that in which particulate matter passes downwardly under the influence of gravity. The velocity of the gas through the normal velocity stage is regulated so that heavier particulate materials will pass downwardly and lighter materials will pass upwardly. Velocity is maintained at a level through the lower increased velocity stage so that downward passage of the heavier particulate materials will still be permitted. As those materials pass downwardly, grains would ricochet off the various staves in order to facilitate further separation in an application wherein the particulate materials comprise fragments, for example, of soybean meats and hulls. | ||||||
| 198 | Round expanding modular steam chamber | US62357 | 1993-05-13 | US5381731A | 1995-01-17 | Kelsey C. Thom, Jr. |
| A vertical steam conditioning chamber, for feed grains and other steam conditioned particles, has a circular cross section and is formed from a plurality of stackable modules, each such module having a larger diameter than the module next above. A flange like member permits stacking and joining of the cylindrical modules and prevents the upper modules from telescoping downward into the modules below. This permits generation of a stepwise diametric expansion or even a variable stepwise diametric expansion in a conditioning chamber to accommodate different conditioning responses of different particulate materials. The ratio of cylindrical module height to diameter and the change thereto from one module to the next succeeding module provides the versatility and the variability of the stepwise diametric expansion. | ||||||
| 199 | Dietary fibre composition | US286374 | 1988-12-19 | US5240733A | 1993-08-31 | Joseph J. Tkac |
| Significant improvements to the milling of wheat kernels are possible by sequentially removing the bran layers of the kernels prior to processing in general accordance with the conventional milling principles. The wheat kernels are preprocessed by means of a number of friction and abrasion operations to peel or strip the various layers of bran from the kernels. A series of friction machines followed by abrasion machines progressively remove the bran layers and separate the same into generally pre-identified bran layer mixtures. Up to about 75% of the bran can be removed with the remaining bran being essentially confined to the kernel crease and removed during the conventional milling operation. Such preprocessed kernels, when milled in the conventional manner, have higher yields due to less bran contamination. This selective removal of the bran layers also facilitates low cost production of specialty bran products or selective reintroduction of bran layers to flour after, or during, further milling. | ||||||
| 200 | Method for rapidly producing stable flour from newly harvested wheat | US771341 | 1991-10-04 | US5194276A | 1993-03-16 | R. Carl Hoseney; Jon M. Faubion; Kantha Shelke |
| The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 wt-% greater than the original level, thereby producing hydrated wheat grain. The hydrated wheat grain is then rapidly dried to a moisture content approximating the original level of the newly harvested wheat grain to produce grain that can be efficiently milled. The milling of the treated grain produces a wheat flour that is more acceptable and desirable for baking than that produced from newly harvested wheat that is not processed according to the invention. The rapid conversion of grain from the newly harvested state to a more millable state is shown by an increase in the capacity of the milled flour to rapidly hydrate. Newly harvested grain normally increases its hydration capacity over the first two to three months after its harvest. The method of the present invention permits elimination of this aging process yet produces a flour having desirable baking characteristics. | ||||||
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