Patent ID: 9604220
Date: 2017-03-28
CPC Classifications: A23L,B02B,B02C,Y02A,Y02P

Claim:
1. A method for making whole gluten-free grain flour, comprising continuously and repeatedly performing the following steps: providing a cleaned whole cereal grain kernel selected from the group consisting of sorghum, rice, amaranth, quinoa, and combinations thereof including endosperm, germ and bran components, or a cleaned whole legume seed including cotyledon and hull components; mixing the cleaned whole cereal grain kernel or whole legume seed with an aqueous solution to uniformly wet the grain kernel/legume seed surface, said aqueous solution consisting of water and a sugar; preconditioning the wet whole grain kernel/legume seed to effect a moisture adsorption to within a predetermined range; blanching the moisturized preconditioned whole grain kernel/legume seed in an atmosphere of saturated steam to at least partially gelatinize and denature the grain kernel/legume seed components and to hydrate with steam condensate the blanched grain kernel/legume seed; conditioning the blanched and hydrated grain kernel/legume seed to stabilize the grain kernel/legume seed to a desired moisture content; milling the conditioned grain kernel/legume seed to yield a bimodal mixture of a coarse-grind material and a fine-grind material; hot-air drying the milled material, and cooling the material; screening and classifying the cooled material to separate and recover a fine milled material of size under 35 US mesh to 230 US mesh, as a whole gluten-free flour, and to separate a coarse milled material of greater than 35 US mesh.