Method for treating raw and processed grains and starches
First Claim
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1. A method of processing grain comprising the steps of:
- (a) applying an aqueous conditioning fluid to said grain, prior to milling, in a manner effective to increase a moisture content of said grain without causing said moisture content of said grain to exceed 20% by weight, said aqueous conditioning fluid at least partially comprising an aqueous anolyte product wherein, when in undiluted form, said aqueous anolyte product has a pH in a range of from about 5.5 to about 7.5 and a positive oxidation-reduction potential of at least +550 mV and then(b) dry milling said grain to produce a milled product,said process being conducted at ambient conditions during step (a) and between step (a) and step (b) andsaid aqueous anolyte product being present in said aqueous conditioning fluid in an amount effective to at least reduce growth of toxigenic fungi on said grain.
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Abstract
A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield baked goods, for example, of increased size and extended shelf life. In the decontamination and/or conditioning procedure, the grain, nut, or seed product is contacted with an aqueous anolyte product which can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least +550 mV.
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Citations
26 Claims
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1. A method of processing grain comprising the steps of:
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(a) applying an aqueous conditioning fluid to said grain, prior to milling, in a manner effective to increase a moisture content of said grain without causing said moisture content of said grain to exceed 20% by weight, said aqueous conditioning fluid at least partially comprising an aqueous anolyte product wherein, when in undiluted form, said aqueous anolyte product has a pH in a range of from about 5.5 to about 7.5 and a positive oxidation-reduction potential of at least +550 mV and then (b) dry milling said grain to produce a milled product, said process being conducted at ambient conditions during step (a) and between step (a) and step (b) and said aqueous anolyte product being present in said aqueous conditioning fluid in an amount effective to at least reduce growth of toxigenic fungi on said grain. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11)
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12. In a method comprising the steps of forming a dough comprising flour and yeast and baking said dough to produce a baked product having a finished volumetric size per a given weight amount of said flour used in forming said dough, the improvement comprising said flour used in forming said dough being a flour product which was produced by a process comprising the steps of:
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(a) applying an aqueous conditioning fluid to grain, prior to milling, in a manner effective to increase a moisture content of said grain without causing said moisture content of said grain to exceed 20% by weight, said aqueous conditioning fluid at least partially comprising an amount of an aqueous anolyte product wherein, when in undiluted form, said aqueous anolyte product has a pH in a range of from about 5.5 to about 7.5 and a positive oxidation-reduction potential of at least +550 mV and then (b) milling said grain, wherein said aqueous anolyte product being present in said aqueous conditioning fluid used in step (a) is in an amount effective for altering a fermentable sugar composition of said flour product in a manner such that said finished volumetric size of said baked product per said given weight amount of said flour used in forming said dough is increased. - View Dependent Claims (13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26)
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Specification