Patent ID: 7955634
Filing Date: 2011-06-07
Classification: A23B

Abstract:
1. A method of preventing rancidity in whole grain corn products comprising: fracturing whole grain kernels of corn into a plurality of pieces to create fractured corn wherein more than about 40 weight % of the fractured corn is retained by a size 8 screen and no more than about 20 weight % of the fractured corn passes through a size 58 screen and wherein the fractured corn comprises endosperm, germ, bran and corn tip; feeding the fractured corn into a heat treatment device maintained at a temperature of from about 190° F. to about 200° F. and heat treating the fractured corn in the heat treatment device for at most 30 seconds at a moisture sufficient to inactivate peroxidase enzymes in the corn that cause rancidity to form an enzyme-deactivated fractured corn; and milling the enzyme-deactivated fractured corn into a whole grain material selected from the group of corn meal, corn grits, corn flour and combinations thereof.