Granted Patent B2

US 8,945,642 · App. 12/882,202 · Granted Feb 3, 2015

Inventors: Ike E. Lynch (Rupert, ID); Glenn H. Sullivan (Carmel, IN); Larry R. Miller (Centreville, MD)

A23L1/1016A23L1/095A23L1/1055A23L1/3002A23D9/00C11B1/025

Abstract

Claims (28)

1. A nutritionally enhanced isolate of Stabilized Rice Bran prepared by a process 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 minuets;

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;

wherein the slurry has a pH in the range 6.0 to 7.0;

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.

2. The nutritionally enhanced isolate of claim 1 , wherein said protease comprises papain.

3. The nutritionally enhanced isolate of claim 1 , wherein said protease comprises papain protease, glycyl endopeptidase, papaya protease, and chymopapain protease.

4. 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 minuets;

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 minuets;

wherein the slurry has a pH in the range 6.0 to 7.0;

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.

5. The method of claim 4 , wherein said protease comprises papain.

6. The method of claim 4 , wherein said protease comprises papain protease, glycyl endopeptidase, papaya protease, and chymopapain protease.

Assignments (8)

Continuity (1)