Process for chemically bonding animal protein to peeled kernels of cereal grains

Claim 2

A process for chemically bonding animal protein to peeled kernels of cereal grains, comprising the steps of: a. subjecting kernels of cereal grains to a cold alkali solution to peel the same, removing and separating testa and germ from the kernels, leaving the surface of the peeled kernels alkaline thereby increasing the solubility and subsequent reaction of protein with the surface of the peeled kernels; b. adding animal protein, either in its dried or liquid form, to the surface of the peeled kernels in an amount sufficient to produce a predetermined protein content; c. adding to said protein coated cereal a food grade acid in an amount sufficient to set the animal protein and to neutralize the animal protein and peeled kernels; and d. drying the animal protein coated peeled kernels of cereal grains to completely set the adhered animal protein thereby creating a new food wherein the protein does not abrade.

Claim 3

A process for chemically bonding animal protein to peeled kernels of cereal grains, comprising the steps of: a. subjecting kernels of cereal grains to a hot alkali solution to peel the same, removing and separating testa and germ from the kernels, leaving the surface of the peeled kernels alkaline thereby increasing the solubility and subsequent reaction of protein with the surface of the peeled kernels; b. adding animal protein, either in its dried or liquid form, to the surface of the peeled kernels in an amount sufficient to produce a predetermined protein content; c. adding to said protein coated cereal a food grade acid in an amount sufficient to set the animal protein and to neutralize the animal protein and peeled kernels; and d. drying the animal protein coated peeled kernels of cereal grains to completely set the adhered animal protein thereby creating a new food wherein the protein does not abrade.

Claim 4

A process for chemically bonding animal protein to peeled kernels of cereal grains, comprising the steps of: a. subjecting kernels of cereal grains to a hot alkali solution to peel the same, removing and separating testa and germ from the kernels, leaving the surface of the peeled kernels alkaline thereby increasing the solubility and subsequent reaction of protein with the surface of the peeled kernels; b. adding animal protein, either in its dried or liquid form, to the surface of the peeled kernels in an amount sufficient to produce a predetermined protein content; c. adding to said protein coated cereal a food grade acid in an amount sufficient to set the animal protein and to neutralize the animal protein and peeled kernels; and d. drying the animal protein coated peeled kernels of cereal grains to completely set the adhered animal protein thereby creating a new food wherein the protein does not abrade.

Claim 5

A PROCESS FOR CHEMICALLY BONDING ANIMAL PROTEIN TO PEELED KERNELS OF WHEAT, COMPRISING THE STEPS OF: A. IMMERSING WHOLE KERNELS OF WHEAT IN WATER HAVING A TEMPERATURE UP TO 180*F, B. DRAINING THE WHOLE KERNELS OF WHEAT, C. APPLYING AN ALKALI SOLUTION IN A 20 TO 50% RANGE OF CONCENTRATION BY WEIGHT UTILIZING 1 U.S. GALLON OF THE ALKALI SOLUTION TO A POUND OF WHEAT, EXPOSING ALL KERNELS OF WHEAT TO THE ALKALI TO REMOVE THE TESTA AND GERM AND TO RELAX THE STARCH STRUCTURE OF THE WHOLE WHEAT KERNELS, D. DRAINING THE ALKALI SOLUTION FROM THE WHEAT KERNELS, E. PLACING THE WHEAT KERNELS INTO WATER TO STOP THE ALKALINE ACTION, F. DRAINING SAID WHOLE WHEAT KERNELS AND THEIR STILL REMAINING DILUTED ALKALINE SOLUTION TO REMOVE THE EXCESS WATER, ALKALI, TESTAS AND GERMS, G. SHAKING AND SPRAYING WITH WATER THE DRINED WHOLE WHEAT KERNELS TO FURTHER STOP THE ALKALINE ACTION YET ALLOWING THE THEN PEELED KERNELS OF WHEAT TO RETAIN THEIR ALKALINE SURFACE, H. PLACING BOTH THE WHEAT KERNELS WHILE STILL WARM, SWELLED AND OPEN AND THE ANIMAL PROTEIN CONCENTRATE INTO A COATING-PREDRYER APPARATUS IN WHICH THE ANIMAL PROTEIN CONCENTRATE CONTACTS THE GELATINIZED SURFACE OF THE PEELED WHEAT KERNELS AND IS HELD IN AND ON THE ALEURONE LAYER OF THE WHOLE WHEAT KERNELS, I. CONTACTING SAID COATED WHOLE WHEAT KERNELS WITH A WARM DILUTE SOLUTION OF ACETIC ACID, J. DRAINING AND RINSING THE WHOLE WHEAT KERNELS WITH WARM WATER, AND K. FINALLY DRYING THE PROTEIN FORTIFIED PEELED WHEAT KERNELS FOR A PERIOD OF TIME SUFFICIENT TO REDUCE THE MOISTURE CONTENT TO BELOW 15%, USING DRYING TEMPERATURES RANGING BETWEEN 120* TO 150*F.

Claim 6

A PROCESS FOR CHEMICALLY BONDING ANIMAL PROTEIN TO PEELED KERNELS OF WHEAT, COMPRISING THE STEPS OF: A. IMMERSING WHOLE KERNELS OF WHEAT IN WATER HAVING A TEMPERATURE UP TO 180*F, B. DRAINING THE WHOLE KERNELS OF WHEAT, C. APPLYING AN ALKALI SOLUTION IN A 20 TO 50% RANGE OF CONCENTRATION BY WEIGHT UTILIZING 1 U.S. GALLON OF THE ALKALI SOLUTION TO A POUND OF WHEAT, EXPOSING ALL KERNELS OF WHEAT TO THE ALKALI TO REMOVE THE TESTA AND GERM AND TO RELAX THE STARCH STRUCTURE OF THE WHOLE WHEAT KERNELS, D. DRAINING THE ALKALI SOLUTION FROM THE WHEAT KERNELS, E. PLACING THE WHEAT KERNELS INTO WATER TO STOP THE ALKALINE ACTION, F. DRAINING SAID WHOLE WHEAT KERNELS AND THEIR STILL REMAINING DILUTED ALKALINE SOLUTION TO REMOVE THE EXCESS WATER, ALKALI, TESTAS AND GERMS, G. SHAKING AND SPRAYING WITH WATER THE DRINED WHOLE WHEAT KERNELS TO FURTHER STOP THE ALKALINE ACTION YET ALLOWING THE THEN PEELED KERNELS OF WHEAT TO RETAIN THEIR ALKALINE SURFACE, H. PLACING BOTH THE WHEAT KERNELS WHILE STILL WARM, SWELLED AND OPEN AND THE ANIMAL PROTEIN CONCENTRATE INTO A COATING-PREDRYER APPARATUS IN WHICH THE ANIMAL PROTEIN CONCENTRATE CONTACTS THE GELATINIZED SURFACE OF THE PEELED WHEAT KERNELS AND IS HELD IN AND ON THE ALEURONE LAYER OF THE WHOLE WHEAT KERNELS, I. CONTACTING SAID COATED WHOLE WHEAT KERNELS WITH A WARM DILUTE SOLUTION OF ACETIC ACID, J. DRAINING AND RINSING THE WHOLE WHEAT KERNELS WITH WARM WATER, AND K. FINALLY DRYING THE PROTEIN FORTIFIED PEELED WHEAT KERNELS FOR A PERIOD OF TIME SUFFICIENT TO REDUCE THE MOISTURE CONTENT TO BELOW 15%, USING DRYING TEMPERATURES RANGING BETWEEN 120* TO 150*F.

Claim 7

A process for chemically bonding animal protein to peeled kernels of wheat comprising the steps of: a. presoaking raw wheat kernels in water having a temperature below 150* F; b. heating and holding the presoaked wheat kernels below 150*F for 30 minutes; c. blanching the heated wheat kernels; d. treating the blanched wheat kernels with an alkali solution, up to a 50% concentration by weight, utilizing 1 U.S. gallon of the alkali solution to a pound of grain, exposing all kernels of wheat to the alkali to remove the testa and germ and to relax the starch structure of the whole wheat kernels; e. stopping the alkali action by adding water and causing peeling as the water containing the wheat kernels is swirled so the bran and the wheat germ will float to the surface and thus be separated from the wheat kernels; f. rinsing and screening said alkali peeled wheat kernels; g. mixing animal protein concentrate with the alkali peeled wheat kernels to chemically bond the animal protein with the alkaline surfaced peeled wheat kernels; h. treating the peeled protein bonded wheat kernels with a food grade acid to fix the chemical bonding of the animal protein concentrate and thereafter neutralize the protein fortified wheat grains; and i. heating and drying the chemically bound animal protein and peeled wheat kernels to complete the process of chemical bonding.

Claim 8

A process for chemically bonding animal protein to peeled kernels of wheat comprising the steps of: a. presoaking raw wheat kernels in water having a temperature below 150* F; b. heating and holding the presoaked wheat kernels below 150*F for 30 minutes; c. blanching the heated wheat kernels; d. treating the blanched wheat kernels with an alkali solution, up to a 50% concentration by weight, utilizing 1 U.S. gallon of the alkali solution to a pound of grain, exposing all kernels of wheat to the alkali to remove the testa and germ and to relax the starch structure of the whole wheat kernels; e. stopping the alkali action by adding water and causing peeling as the water containing the wheat kernels is swirled so the bran and the wheat germ will float to the surface and thus be separated from the wheat kernels; f. rinsing and screening said alkali peeled wheat kernels; g. mixing animal protein concentrate with the alkali peeled wheat kernels to chemically bond the animal protein with the alkaline surfaced peeled wheat kernels; h. treating the peeled protein bonded wheat kernels with a food grade acid to fix the chemical bonding of the animal protein concentrate and thereafter neutralize the protein fortified wheat grains; and i. heating and drying the chemically bound animal protein and peeled wheat kernels to complete the process of chemical bonding.