| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_60923706c1ed164adcd33043736361e6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e4123d94d2d591c07f8ed9d4b1a2d6a6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_32cbe35e562ab4d19f489999d13041db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b280048f03d390e87c48c5e6e16a2b0e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-265
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-23 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate |
2012-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2014-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19aab8c8ffa4ddaf7bc64f25acfb21e2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7397f69341d037b5491c14d4543bbc1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2667c8df19101c2a7965e46ab91b6798
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ddf56ee1c6fff1e3dd5003a09d671e16 |
| publicationDate |
2014-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-8709523-B2 |
| titleOfInvention |
Food-grade flour from dry fractionated corn germ and collet composition and method for producing same |
| abstract |
A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2020163366-A1 |
| priorityDate |
2010-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |