METHODS TO DECONTAMINATE CEREAL GRAINS WITH CHLORINE DIOXIDE

Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained...

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Bibliographische Detailangaben
Hauptverfasser:	KOSAR, KAREL, VON REGE, HENRY, BASAR, PETR
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained from chlorine-dioxide steeping and/or spraying generally has a reduced microorganism and/or toxin content, and may be subjected to additional malting processes. L'invention concerne des procédés qui comprennent le trempage et/ou la pulvérisation de grains de céréales récoltés, comme l'orge, le blé, le seigle, le millet, le maïs, le riz ou l'avoine, dans ou avec une solution aqueuse comprenant une quantité efficace de dioxyde de chlore pour obtenir des grains de céréale traités. Les grains de céréale traités obtenus par le trempage et/ou la pulvérisation au dioxyde de chlore présentent généralement une teneur réduite en micro-organismes et/ou en toxine, et ils peuvent être soumis à des procédés de maltage additionnels.