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1. 发明申请

WO2021195087A1 RAPID HIGH AMYLOSE WHEAT SEED PURITY TEST 审中-公开
公开(公告)号：WO2021195087A1
公开(公告)日：2021-09-30
申请号：PCT/US2021/023692
申请日：2021-03-23
申请人： BAY STATE MILLING COMPANY
发明人： JERADECHACHAI, Tanya , FINNIE, Sean , SCHUKO, Alexis
IPC分类号： G01N21/31 , G01N1/286 , G01N1/4055 , G01N2001/2866 , G01N2001/2873 , G01N2001/4061 , G01N21/78 , G01N31/22 , G01N33/0098 , G01N33/10
摘要： Described herein are methods for quickly measuring properties of grain kernels. The methods allow for a quick, qualitative assessment of high amylose content in the grain kernel. The methods described herein allow for the assessment of high amylose content in wheat in either a laboratory setting or in the field with a minimum of equipment required. The results of these methods may be used to determine if high amylose kernels have been contaminated with normal or low amylose kernels.

2. 发明专利

CA885423A BREWING PROCESS AND ADJUNCT 未知
公开(公告)号：CA885423A
公开(公告)日：1971-11-09
申请号：CA885423D
申请人： BAY STATE MILLING COMPANY
发明人： ROZSA TIBOR A

3. 发明专利

DE1517804A1 未知
公开(公告)号：DE1517804A1
公开(公告)日：1970-01-22
申请号：DE1517804
申请日：1966-10-21
申请人： BAY STATE MILLING COMPANY
发明人： A ROZSA TIBOR
IPC分类号： C12C5/00

4. 发明专利

GB1121017A New brewing process and adjunct 未知
公开(公告)号：GB1121017A
公开(公告)日：1968-07-24
申请号：GB4770266
申请日：1966-10-24
申请人： BAY STATE MILLING COMPANY
IPC分类号： C12C5/00
摘要： A brewing adjunct is produced by selecting a suitable cereal grain, steeping the grain in water at a temperature in the range of 50 DEG F. to 190 DEG F. until its moisture content is increased to more than 22%, preferably to approximately 42%, cooking the steeped grain at a temperature in the range of 200 DEG F. to 220 DEG F. for a period of 5 to 30 minutes, drying the cooked grain at a temperature in the range of 110 DEG F. to 220 DEG F. until the moisture content is in the range of 7% to 11%, and granulating the grain. The cereal employed may be rye, barley, wheat, maize, milo or sorghum; in the case of barley, the kernel is dehusked before the grain is steeped. According to preferred procedures, 1/2 -2% of sodium bisulphite is added to the steeping water, the dried grain is cured at a temperature in the range 170 DEG F. to 210 DEG F. for 180 to 20 minutes, and the dried and cured grain is debranned, removing more than 10% of the total weight of the grain, and granulated in course and fine grinds based on the U.S. Standard No. 20 sieve. The pregelatinized grain adjunct produced is blended with high a - amylase malt (as distinct from brewer's malt) so that the blend includes 30% - 70% high a - amylase malt, less than 45% maize grits (or corn syrup), less than 15% pregelatinized rye grain and less than 40% pregelatinized barley grain, the blend is mashed until substantially all of the available starches contained therein are converted to fermentable sugars, the wort is drawn from the mash and boiled until substantially all of the enzymes therein are deactivated, and the boiled wort is cooled and fermented. Reference is made to the addition to beer of gum arabic, algin derivatives and cobalt compounds as foam aids.ALSO:A brewing adjunct is produced by selecting a suitable cereal grain, steeping the grain in water at a temperature in the range of 50 DEG F. to 190 DEG F. until its moisture content is increased to more than 22%, preferably to approximately 42%, cooking the steeped grain at a temperature in the range of 200 DEG F. to 220 DEG F. for a period of 5 to 30 minutes, drying the cooked grain at a temperature in the range of 110 DEG F. to 220 DEG F. until the moisture content is in the range of 7% to 11%, and granulating the grain. The cereal employed may be rye, barley, wheat, maize, milo or sorghum; in the case of barley, the kernel is dehusked before the grain is steeped. According to preferred procedures, 1/2 %-2% of sodium bisulphite is added to the steeping water, the dried grain is cured at a temperature in the range 170 DEG F. to 210 DEG F. for 180 to 20 minutes, and the dried and cured grain is debranned, removing more than 10% of the total weight of the grain, and granulated in course and fine grinds based on the U.S. Standard No. 20 sieve. The pregelatinized grain adjunct produced is blended with high a -amylase malt (as distinct from brewer's malt) so that the blend includes 30%-70% high a -amylase malt, less than 45% maize grits (or corn syrup), less than 15% pregelatinized rye grain and less than 40% pregelatinized barley grain, the blend is mashed until substantially all of the available starches contained therein are converted to fermentable sugars, the wort is drawn from the mash and boiled until substantially all of the enzymes therein are deactivated, and the boiled wort is cooled and fermented. Reference is made to the addition to beer of gum arabic, algin derivatives and cobalt compounds as foam aids.

5. 发明专利

GB1166973A New Product and Method of Agglomerating Flours 未知
公开(公告)号：GB1166973A
公开(公告)日：1969-10-15
申请号：GB1963168
申请日：1968-04-25
申请人： BAY STATE MILLING COMPANY
IPC分类号： A21D6/00
摘要： 1,166,973. Dispersible flour agglomerates. BAY STATE MILLING CO. 25 April, 1968 [5 May, 1967], No. 19631/68. Heading A2E. Dispersible flour agglomerates are prepared by modifying a small portion of a flour to at least partially gelatinise the starch therein, for example by cooking, and forming this flour into a thin slurry, which is dispersed in the form of fine droplets together with a relatively large quantity of a flour, whereby the droplets and flour particles commingle, and the thus wetted particles come into contact and adhere to each other to form the agglomerates, which are then conditioned, for example by drying to the desired moisture content.

6. 发明授权

US11802838B2 Rapid high amylose wheat seed purity test 有权
公开(公告)号：US11802838B2
公开(公告)日：2023-10-31
申请号：US17301056
申请日：2021-03-23
申请人： BAY STATE MILLING COMPANY
发明人： Tanya Jeradechachai , Sean Finnie , Alexis Schuko
IPC分类号： G01N21/78 , G01N1/28 , G01N1/40
CPC分类号： G01N21/78 , G01N1/286 , G01N1/4055 , G01N2001/2866 , G01N2001/2873 , G01N2001/4061
摘要： Described herein are methods for quickly measuring properties of grain kernels. The methods allow for a quick, qualitative assessment of high amylose content in the grain kernel. The methods described herein allow for the assessment of high amylose content in wheat in either a laboratory setting or in the field with a minimum of equipment required. The results of these methods may be used to determine if high amylose kernels have been contaminated with normal or low amylose kernels.

7. 发明申请

US20210293721A1 RAPID HIGH AMYLOSE WHEAT SEED PURITY TEST 有权
公开(公告)号：US20210293721A1
公开(公告)日：2021-09-23
申请号：US17301056
申请日：2021-03-23
申请人： BAY STATE MILLING COMPANY
发明人： Tanya Jeradechachai , Sean Finnie , Alexis Schuko
IPC分类号： G01N21/78 , G01N1/28 , G01N1/40
摘要： Described herein are methods for quickly measuring properties of grain kernels. The methods allow for a quick, qualitative assessment of high amylose content in the grain kernel. The methods described herein allow for the assessment of high amylose content in wheat in either a laboratory setting or in the field with a minimum of equipment required. The results of these methods may be used to determine if high amylose kernels have been contaminated with normal or low amylose kernels.

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