	US 12,137,700 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 Jun. 7, 2022, as Appl. No. 17/834,297.
Application 17/834,297 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 2022/0295807 A1, Sep. 22, 2022
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)]

16 Claims

1. A method of tempering a grain, the method comprising:

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

b. adding sufficient tempering solution to arrive at a moisture content of 12% to 20% to produce a tempering mixture, and

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