	US 12,268,218 B2
	Food safety method
David J. Domingues, Plymouth, MN (US); Steven R. Pretzel, Lakeville, MN (US); Yuewei Hu, Plymouth, MN (US); Craig A. Dowd, Eagan, MN (US); and James P. Michaels, Blaine, MN (US)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Filed by General Mills, Inc., Minneapolis, MN (US)
Filed on Feb. 7, 2023, as Appl. No. 18/106,616.
Application 18/106,616 is a division of application No. 16/607,279, granted, now 11,632,964, previously published as PCT/US2018/029099, filed on Apr. 24, 2018.
Claims priority of provisional application 62/489,245, filed on Apr. 24, 2017.
Prior Publication US 2023/0180777 A1, Jun. 15, 2023
Int. Cl. A23B 9/26 (2006.01); A01N 37/36 (2006.01); A23B 9/02 (2006.01)

CPC A23B 9/26 (2013.01) [A01N 37/36 (2013.01); A23B 9/02 (2013.01)]

12 Claims

1. A method of producing a flour, the method comprising:

a. heating grain in the absence of a tempering solution to a temperature of at least 115° F. to produce heated grain,

b. adding a tempering solution to the heated grain to arrive at a moisture content of 12% to 20% to produce a tempering mixture,

c. incubating the tempering mixture at a temperature of least 70° F. for sufficient time to achieve a tempered grain, and

d. milling the tempered grain to produce the flour, wherein:

the tempering solution is an organic acid solution;

the organic acid is lactic acid, peracetic acid, acetic acid, citric acid or salicylic acid; and

the time is less than 24 hours.