Patent ID: 11944113
Assignee: QJV, LLC
Field: Food chemistry (Chemistry)
Classification: CPC A  C | IPC A  C

Claim 1:
2. A method of creating a nutritionally enhanced isolate of stabilized rice bran, comprising the steps of:
providing a stabilized rice bran material;
adding water to the stabilized rice bran material to produce an aqueous slurry including an insoluble fiber fraction;
adding to the slurry a combination of enzymes consisting essentially of:
a-beta-glucanase enzyme;
a thermotolerant protease enzyme mix derived from Carica papaya; and
a thermostable alpha-amylase enzyme;
heating the slurry to a first temperature in the range from 57° C. to 97° C. for 15 to 45 minutes;
heating the slurry to a second temperature higher than the first temperature and in the range from 68° C. to 108° C. for 1 to 10 minutes;
isolating from the slurry fat and protein components that were released from the insoluble fiber fraction, and soluble dextrin that was converted from starch in the stabilized rice bran material;
wherein said stabilized rice bran comprises from 0.86 to 2.78 percent as-is protein, and from 0.93 to 2.5 percent as-is fat.