Method of producing fermentation-based products from corn

Abstract

Corn oil and corn meal obtained from corn are included in useful products. A method for producing fermentation-based products comprises combining corn meal with water and an enzyme, and mixing the combination with a micro-organism capable of fermenting a carbon source to produce a fermentation-based product. The corn meal is produced by cracking whole corn, conditioning the whole corn and extracting the whole corn to produce corn meal without flaking the corn during processing. The corn grain process generally includes the steps of cracking corn grain having a total oil content of from about 3% by weight to about 30% by weight and extracting a corn oil from the cracked corn grain.

Description

[0001] The present application is a continuation-in-part of copending U.S. patent application Ser. No. 10 / 047,725, filed Jan. 15, 2002, which is a continuation-in-part of U.S. patent application Ser. No. 09 / 927,836, filed Aug. 10, 2001, which is a continuation-in-part of co-pending U.S. patent application Ser. No. 09 / 637,843, filed Aug. 10, 2000, the entire disclosures of which are hereby incorporated by reference.FIELD OF THE INVENTION [0002] The present invention relates to a method for extracting oil from whole corn with a total oil content of about 3% by weight to about 30% by weight and the products that are derived from the extracted corn. BACKGROUND OF THE INVENTION [0003] Corn, Zea mays L., is grown for many reasons including its use in food and industrial applications. Corn oil and corn meal are two of many useful products derived from corn. [0004] Commercial processing plants utilizing conventional methods for extracting corn oil from normal yellow #2 corn separate the cor...

AI Technical Summary

Benefits of technology

[0008] One aspect of the invention involves an optional process applicable to corn having an oil content from about 3% by weight to about 30% by weight (e.g., about 3% to about 20% by weight; about 3% to about 15% by weight; about 3% to about 10% by weight; about 3% to about 8% by weight; about 3% to about 6% by weight; about 6% to about 12% by weight). The process may include tempering whole corn to a specific moisture and temperature level followed by cracking the grain. The process breaks the whole kernel corn into smaller pieces. The cracked corn is then conditioned before being subjected to an extraction process. The conditioning step may include applying steam or indirect heat. The cracked corn is heated to a minimum of about 20° C. and a maximum of about 110° C. prior to the extraction process. Conditioning makes the corn more pliable, helping to release the oil bodies during the extraction step. After conditioning, the cracked corn is fed to the extractor for, for example, solvent extraction. The extraction process can be that of existing methods for multiseed and soybean oil extraction operations. In one embodiment of the present invention, the process of the present invention reduces the number of steps in processing corn, e.g., by eliminating the flaking step. Further, the process of the present invention reduces the amount of “fines” by eliminating the flaking step.

[0011] In one embodiment, the method of processing corn includes a cracking step before conditioning the corn. Cracking the corn breaks the cell structure of the corn and enhances the extractability of the oil. In addition, cracking the corn increases the available surface area for extraction. The extraction step exposes the cracked corn grain to solvent-based oil extractions. Solvents used to extract miscible or soluble substances from the cracked grain include hexane, n-hexane, isopropyl alcohol, ethanol and supercritical carbon dioxide. The method of processing corn is preferably accomplished without flaking the corn.

Problems solved by technology

Industry and health advocates are continually in search of more nutritious products derived from corn, since products derived from normal yellow #2 corn lack some desired nutritional components.