US4256509A — Physical modification of the viscosity characteri…

Claim 1

Independent Claim 120 words

A method of making a modified starch-containing flour having thin-thick viscosity characteristics so that when an aqueous slurry of said modified flour is heated under retorting conditions it will initially have a thin viscosity and subsequently thicken upon continued retorting thereof, said method comprising the steps of: (a) forming an aqueous alcohol slurry of said flour with an aqueous alcohol containing from about 80% to about 95% by weight alcohol and from about 5% to about 20% water, (b) heating said slurry to a temperature of at least 140° C. (284° F.) for a period of time sufficient to modify said flour in said slurry to a granular thin-thick flour; and (c) recovering the granular thin-thick flour from said slurry.

Claim 2

Independent Claim 120 words

A method of making a modified starch-containing flour having thin-thick viscosity characteristics so that when an aqueous slurry of said modified flour is heated under retorting conditions it will initially have a thin viscosity and subsequently thicken upon continued retorting thereof, said method comprising the steps of: (a) forming an aqueous alcohol slurry of said flour with an aqueous alcohol containing from about 80% to about 95% by weight alcohol and from about 5% to about 20% water, (b) heating said slurry to a temperature of at least 140° C. (284° F.) for a period of time sufficient to modify said flour in said slurry to a granular thin-thick flour; and (c) recovering the granular thin-thick flour from said slurry.

Claim 3

Dependent Claim 62 words

The method according to claim 1 wherein the starch-containing flour is slurried in aqueous alcohol in which the alcohol is a lower alcohol, the slurry is heated to a temperature in the range of 140°-171° C. for about 1-30 minutes, and the modified thin-thick flour is thereafter recovered from the slurry by filtering and desolventizing to provide a granular, desolventized thin-thick flour.

Claim 4

Dependent Claim 60 words

The method according to claim 2 wherein the slurry is heated to a temperature of at least 140° C. by continuously forcing the aqueous slurry through a confined zone at a temperature of at least about 160° C. (284° F.) so that the residence time of any portion of said slurry within the confined zone ranges from about 1-5 minutes.

Claim 5

Dependent Claim 29 words

The method according to claim 1 wherein the starch-containing flour is selected from the group consisting of oat flour, corn flour and barley flour and the alcohol is ethanol.

Claim 6

Dependent Claim 30 words

The method according to claim 3 in which the starch-containing flour is selected from the group consisting of oat flour, corn flour and barley flour and the alcohol is ethanol.

Claim 7

Dependent Claim 62 words

The method according to claim 2 wherein the starch-containing flour slurried with said aqueous alcohol is oat flour which has the following general analysis: ______________________________________ Moisture 3-15% by weight Ash 1-5% by weight Protein/Fiber 23-35% by weight Protein 12-24% by weight (as is basis) Fat 2-10% by weight (as is basis) Starch 55-70% by weight (dry solids basis) Other Components Balance ______________________________________

Claim 8

Dependent Claim 62 words

The method according to claim 2 wherein the starch-containing flour slurried with said aqueous alcohol is corn flour which has the following general analysis: ______________________________________ Moisture 4-17% by weight Ash 1-3% by weight Protein/Fiber 7-24% by weight Protein 3-14% by weight (as is basis) Fat .01-9% by weight (as is basis) Starch 60-80% by weight (dry solids basis) Other Components Balance ______________________________________

Claim 9

Dependent Claim 62 words

The method according to claim 2 wherein the starch-containing flour slurried with said aqueous alcohol is barley flour which has the following general analysis: ______________________________________ Moisture 2-17% by weight Ash 1-4% by weight Protein/Fiber 10-30% by weight Protein 3-22% by weight (as is basis) Fat .01-7% by weight (as is basis) Starch 55-70% by weight (dry solids basis) Other Components Balance ______________________________________

Claim 10

Independent Claim 113 words

A method for continuously preparing a thin-thick oat flour from oat flour, said method comprising the steps of: (a) making an aqueous alcohol slurry of oat flour, with an aqueous alcohol containing from about 80% to about 95% by weight alcohol and from about 5% to about 20% water, (b) continuously feeding said slurry through a continuous tubular reactor under pressure at an elevated temperature in the range of 140°-170° C. and at a feeding rate such that all portions of said slurry are held at the elevated temperature for 1-60 minutes and thereby convert the oat flour to a thin-thick oat flour; and (c) recovering said thin-thick oat flour from said slurry.

Claim 11

Independent Claim 113 words

A method for continuously preparing a thin-thick oat flour from oat flour, said method comprising the steps of: (a) making an aqueous alcohol slurry of oat flour, with an aqueous alcohol containing from about 80% to about 95% by weight alcohol and from about 5% to about 20% water, (b) continuously feeding said slurry through a continuous tubular reactor under pressure at an elevated temperature in the range of 140°-170° C. and at a feeding rate such that all portions of said slurry are held at the elevated temperature for 1-60 minutes and thereby convert the oat flour to a thin-thick oat flour; and (c) recovering said thin-thick oat flour from said slurry.

Claim 12

Dependent Claim 62 words

A physically modified starch-containing flour with said flour being further characterized as containing starch granules in the non-gelatinized form and possessing thin-thick viscosity characteristics so that when an aqueous slurry of said physically modified flour is heated under retort conditions said retorted slurry will initially have a thin paste viscosity and will subsequently thicken into a viscous paste upon continued retorting thereof.

Claim 13

Dependent Claim 62 words

A physically modified starch-containing flour with said flour being further characterized as containing starch granules in the non-gelatinized form and possessing thin-thick viscosity characteristics so that when an aqueous slurry of said physically modified flour is heated under retort conditions said retorted slurry will initially have a thin paste viscosity and will subsequently thicken into a viscous paste upon continued retorting thereof.

Claim 14

Dependent Claim 113 words

The physically modified starch-containing flour of claim 10 in which the flour is derived from an oat flour having the following general analysis: ______________________________________ Moisture 3-15% by weight Ash 1-4% by weight Protein/Fiber 23-35% by weight Protein 12-24% by weight (as is basis) Fat 2-10% by weight (as is basis) Starch 55-70% by weight (dry solids basis) Other Components Balance ______________________________________ with said modified oat flour being further characterized as having the following Brabender viscosities: Brabender (6% by weight treated oat flour in pH 6.5 buffer with salt) ______________________________________ Initial Viscosity Viscosity after 30 min. Viscosity after 10 min. at 95° C. at 95° C. at 50° C. ______________________________________ 120-200 185-210 340-360 ______________________________________

Claim 15

Dependent Claim 110 words

The product of claim 10 in which the flour is derived from a corn flour having the following general analysis: ______________________________________ Moisture 4-17% by weight Ash 1-3% by weight Protein/Fiber 7-24% by weight Protein 3-14% by weight (as is basis) Fat .01-9% by weight (as is basis) Starch 60-80% by weight (dry solids basis) Other Components Balance ______________________________________ with said modified corn flour being further characterized as having the following Brabender viscosities: Brabender (6% by weight treated corn flour in pH 6.5 buffer with salt) ______________________________________ Initial Viscosity Viscosity after 30 min. Viscosity after 10 min. at 95° C. at 95° C. at 50° C. ______________________________________ 45-165 80-160 120-210 ______________________________________

Claim 16

Dependent Claim 108 words

The product of claim 10 in which the flour is derived from a barley flour having the following general analysis: ______________________________________ Moisture 2-17% by weight Ash 1-4% by weight Protein/Fiber 10-30% by weight Protein 3-22% by weight (as is basis) Fat .01-7% by weight (as is basis) Starch 55-70% by weight (dry solids basis) Other Components Balance ______________________________________ with said modified barley flour being further characterized as having the following Brabender viscosities: Brabender (6% treated barley flour, pH 6.5 buffer with 1% NaCl) ______________________________________ Initial Viscosity Viscosity after 30 min. Viscosity after 10 min. at 95° C. at 95° C. at 50° C. ______________________________________ 120-150 120-130 265-270 ______________________________________

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1984-03-16	1984-09-15	1985-03-17	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1988-03-16	1988-09-15	1989-03-17	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1992-03-16	1992-09-15	1993-03-17	$7700.00	Window Closed / Lapsed

Physical modification of the viscosity characteristics of starchy flours

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