Process for fractioning grain flour into components of food quality
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
May 15, 1984
Grant Date -
N/A
app pub date -
Jan 19, 1982
filing date -
Jan 28, 1981
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
The present invention is concerned with a process by means of which the fraction of grain flour that remains after separation of the main part of the starch and of the gluten-type protein, when the grain contains gluten, is divided into two products of food quality. One of these products consists mainly of the albumin-globulin-type, water soluble proteins and the other one, a syrupy product, consists mainly of sugars obtained as products of hydrolysis of small-particle starch of grain. The homogenous slurry obtained after separation of ordinary grain starch and gluten from the grain flour by known methods is heated at a temperature of at least 120.degree. C., treated at a temperature of at the most 90.degree. C. simultaneously by means of alpha-amylase and beta-glucanase, the produced protein precipitate is separated from the sludge, washed, and dried. The remaining clear fraction is sugared by means of amyloglucosidase of fungalamylase.
First Claim
Family
International Classification(s)
- [Classification Symbol]
- [Patents Count]
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully