Method for fractionating the whole wheat kernel by centrifugal means

Claim 2

A process for fractionating the whole wheat kernel to separate at least starch and gluten and to recover at least vital wheat gluten therefrom, comprising the steps of: a. tempering whole wheat kernels in water to a moisture content, by weight, in the range from 14% to saturation; b. milling the tempered kernels to particulate form; c. admixing said kernel particles with water and agitating said mixture to form a substantially homogeneous slurry in which said starch and gluten particles are dispersed, said slurry having a wheat to water ratio, by weight, of 1 part wheat to 3 or more parts water; d. subjecting said slurry to centrifugal forces sufficient to cause said slurry to separate into a primarily starch-containing phase, a supernatant, primarily gluten-containing phase and a primarily water phase, said gluten-containing phase containing agglomerated gluten; e. separating said supernatant agglomerated gluten-containing phase from said other phases; and f. recovering vital wheat gluten from said agglomerated gluten-containing phase.

Claim 3

A process, as claimed in claim 1, further including the step of recovering starch from said starch-containing phase.

Claim 4

A process, as claimed in claim 1, wherein said wheat kernels are tempered to a moisture content of from 14 to 22% by weight.

Claim 5

A process, as claimed in claim 1, wherein said wheat kernels are tempered to a moisture content of from 14 to 18% by weight.

Claim 6

A process, as claimed in claim 1, wherein said slurry has a wheat to water ratio in the range 1:3 to 1:10.

Claim 7

A process as claimed in claim 5, wherein said slurry has a wheat to water ratio of about 1:5.

Claim 8

A process, as claimed in claim 1, wherein said slurry is subjected to centrifugal forces in the range of 25G to 75G.

Claim 9

A process, as claimed in claim 1, wherein said supernatant glutencontaining phase is separated from said starch-containing phase by said water phase.

Claim 10

A process, as claimed in claim 1, wherein said gluten in said gluten-containing phase is caused to agglomerate during centrifugation.

Claim 11

A process, as claimed in claim 1, wherein vital wheat gluten is recovered from said agglomerated gluten-containing phase by mechanically manipulating said agglomerate while washing said agglomerate with water to wash non-gluten components of said agglomerate away fron said gluten.

Claim 12

A process, as claimed in claim 10, wherein said non-gluten components of said agglomerate include starch and bran-germ.

Claim 13

A process, as claimed in claim 11, wherein said bran-germ remaining in said agglomerate following washing is separated therefrom by abrading the agglomerate with a roughened surface.

Claim 14

A process, as claimed in claim 1, including the additional step of drying the gluten after recovery from said gluten-containing phase.

Claim 15

A process, as claimed in claim 1, including the step of separating bran-germ particles from said slurry prior to subjecting said slurry to centrifugal forces.

Claim 16

A process, as claimed in claim 14, wherein said bran-germ particles are separated from said slurry by filtering said slurry, said bran-germ particles being retained on said filter.

Claim 17

A process, as claimed in claim 14, including the step of recovering said separated bran-germ particles.

Claim 18

A process for fractionating the whole wheat kernel into its components to recover starch, gluten and bran-germ, comprising the steps of: a. tempering whole wheat kernels in water having a temperature in the range from about room temperature to 120° F. to a moisture content, by weight, in the range from 14 to 22%; b. milling the tempered kernels to particulate form; c. admixing said kernel particles with water and agitating said mixture to form a substantially homogeneous slurry in which said starch and gluten particles are dispersed, said slurry having a wheat to water ratio, by weight, in the range 1:3 to 1:10; d. subjecting said slurry to centrifugal forces in the range 25G to 75G to cause said slurry to separate into three phase, a primarily starch-containing phase, a primarily gluten-containing phase containing agglomerated gluten, and a primarily water phase; e. separating said gluten-containing and starch-containing phases; f. recovering vital wheat gluten from said gluten-containing phase by mechanically manipulating said agglomerate while washing said agglomerate with water having a temperature in the range 60 to 120° F. to wash bran-germ and starch away from said gluten, said mechanical manipulating including abrading the agglomerate with a roughened surface to separate said bran-germ therefrom; g. drying said gluten; h. recovering starch from said starch-containing phase; and i. recovering bran-germ from said gluten agglomerate wash water.

Claim 19

A process for fractionating the whole wheat kernel into its components to recover starch, gluten and bran-germ, comprising the steps of: a. tempering whole wheat kernels in water having a temperature in the range from about room temperature to 120° F. to a moisture content, by weight, in the range from 14 to 22%; b. milling the tempered kernels to particulate form; c. admixing said kernel particles with water and agitating said mixture to form a substantially homogeneous slurry in which said starch and gluten particles are dispersed, said slurry having a wheat to water ratio, by weight, in the range 1:3 to 1:10; d. subjecting said slurry to centrifugal forces in the range 25G to 75G to cause said slurry to separate into three phase, a primarily starch-containing phase, a primarily gluten-containing phase containing agglomerated gluten, and a primarily water phase; e. separating said gluten-containing and starch-containing phases; f. recovering vital wheat gluten from said gluten-containing phase by mechanically manipulating said agglomerate while washing said agglomerate with water having a temperature in the range 60 to 120° F. to wash bran-germ and starch away from said gluten, said mechanical manipulating including abrading the agglomerate with a roughened surface to separate said bran-germ therefrom; g. drying said gluten; h. recovering starch from said starch-containing phase; and i. recovering bran-germ from said gluten agglomerate wash water.