METHOD TO REDUCE SPORE COUNT IN GRAIN KERNELS

There is provided a method of tempering grain kernels, comprising keeping the grain kernels in contact with tempering water for about one hour to about forty hours; and drying the tempered grain kernels until the relative humidity of the resulting flour product with a range of 60% to 70% humidity is...

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Bibliographische Detailangaben
Hauptverfasser:	DIAZ BOB E, ZHAO BIN, HAYNES LYNN C, SUN FRANK FENG, THAM KENCHU A, THOMAS JENNIFER K, CHEN ANDY, GU MANHU
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	There is provided a method of tempering grain kernels, comprising keeping the grain kernels in contact with tempering water for about one hour to about forty hours; and drying the tempered grain kernels until the relative humidity of the resulting flour product with a range of 60% to 70% humidity is obtained; in which the tempering water is in an amount of up to about 8% by weight based on the weight of the grain kernels and comprises no less than 500 ppm chlorine by weight based on the weight of the tempering water. Spore count in the products thus obtained is reduced. 本发明提供了种对谷粒进行调湿的方法，所述方法包括保持所述谷粒与调湿水接触约1小时至约40小时；以及干燥所述经调湿的谷粒，直到所得面粉产品的相对湿度在60％至70％的范围内；其中所述调湿水的量基于所述谷粒的重量最高至约8重量％，并且所述调湿水包括基于所述调湿水的重量不低于500ppm的氯。因此所获得的产品中的孢子数减少。