Patent ID: 8709523
Filing Date: 2014-04-29
Classification: A21D,A23D,A23L,A23P,C11B

Abstract:
1. A method for preparing food-grade defatted corn germ flour from a dry-milled corn germ fraction comprising the steps of: a. providing a raw dry-milled corn germ fraction; b. transferring said raw dry-milled corn germ fraction to temporary storage bins; c. placing said raw dry-milled corn germ fraction in a vertical seed conditioner; d. producing conditioned corn germ by heating and conditioning said raw dry-milled corn germ; e. producing a flaked corn germ by processing said conditioned corn germ through a flaker, said flaked corn germ having greater surface area than the conditioned corn germ; f. conveying said flaked corn germ to an expander; g. producing a moistened corn germ from said flaked corn germ by adding water and steam to said expander, wherein said water is added at ambient temperature at a rate less than 1 gallon per minute with a corn germ running rate of 155 tons per day and said steam is added at a pressure between 35 pounds per square inch and 80 pounds per square inch; h. forming collets from said moistened corn germ by forcing said moistened corn germ through a die at high pressure and heat; i. conveying said collets to a cooler for drying; j. producing miscella and de-oiled collets by transferring said collets to an extractor and washing said collets with a hydrocarbon solvent; k. removing residual solvent by transferring said de-oiled collets to a desolventizing-toaster; l. sending said de-oiled collets from the desolventizing-toaster to a cooler; m. conveying said de-oiled collets from the cooler to a food-grade flourmill; and n. producing-food grade defatted corn germ flour by processing said de-oiled collets in the food-grade flourmill.