System for producing gluten-free oats

A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and fo...

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Bibliographische Detailangaben
Hauptverfasser:	Zietlow, Philip K, Arlinghaus, Mark E, Winderl, Daniel J
Format:	Patent
Sprache:	eng
Schlagworte:	CRUSHING, PULVERISING, OR DISINTEGRATING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PREPARATORY TREATMENT OF GRAIN FOR MILLING PREPARING GRAIN FOR MILLING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THESURFACE THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.