Process for the co-production of ethanol and an improved human food product from cereal grains
First Claim
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1. A high fiber, high protein food product organoleptically suitable for human consumption comprising:
- milled, starch-bearing cereal grains having 90 to 100% of the starch enzymatically converted, said converted cereal grains having a protein content on a dry matter basis substantially between 17 to 30% by weight, a total dietary fiber content on a dry matter basis substantially between 30 to 70% by weight and a nitrogen-free extract content on a dry matter basis of less than 40% by weight, said converted grains having a coating thereon of residual sugars from the enzymatic conversion of starch substantially between 10 to 30% by weight on a dry matter basis, said sugars containing less than 5% glucose.
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Abstract
A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with an unsweet dextrin coating that renders the product good-tasting and suitable for human consumption. This process involves the enzymatic conversion and removal of starch from the grain. The converted grain is separated from its liquor before the liquor is fermented to produce ethanol. The food product may be incorporated into baked goods, drinks, breakfast cereals and the like or eaten "as is".
68 Citations
28 Claims
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1. A high fiber, high protein food product organoleptically suitable for human consumption comprising:
milled, starch-bearing cereal grains having 90 to 100% of the starch enzymatically converted, said converted cereal grains having a protein content on a dry matter basis substantially between 17 to 30% by weight, a total dietary fiber content on a dry matter basis substantially between 30 to 70% by weight and a nitrogen-free extract content on a dry matter basis of less than 40% by weight, said converted grains having a coating thereon of residual sugars from the enzymatic conversion of starch substantially between 10 to 30% by weight on a dry matter basis, said sugars containing less than 5% glucose. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11)
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12. A process for producing a high protein, high fiber food product organoleptically suitable for human consumption form selected starch-bearing cereal grains comprising the steps of:
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suspending starch-bearing cereal grains in a selected amount of water to form an aqueous slurry; heating the slurry sufficiently to at least partially gelatinize the starch; liquefying and hydrolyzing a selected amount between 90 to 100% of the starch in the grains with enzymes to produce a grain mixture having a grain solids fraction and an aqueous sugars fraction with a Brix value of substantially between 14 to 24 degrees, the sugars fraction containing less than 5% glucose; and separating the grain solids fraction of the mixture from the aqueous sugars fraction to the mixture to produce a substantially solids-free aqueous sugars fraction and a grain solids cake with a solids content substantially between 30 to 50% by weight and 50 to 70% sugars fraction by weight, said grain solids cake having a total dietary fiber content on a dry matter basis substantially between 30 to 70% by weight, a protein content on a dry basis of substantially between 17 to 30% and a nitrogen-free extract content on a dry basis of less than 40% by weight. - View Dependent Claims (13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28)
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Specification