Method and system for processing seed kernels in food applications
AssigneeGreen Creamery, LLC
InventorCaitlin Jamison
Life of this patent
Estimating the term…
Abstract
A method of preparing a non-roasted nut, seed, grain, or legume base. The method includes cooking a feedstock comprising shelled nuts, shelled seeds, grains, or hulled legumes at a temperature, a pressure, a water-to-feedstock ratio, and for a time wherein at least a portion of chlorogenic acid present in the feedstock remains intact and activity of one or more enzymes present in the feedstock is substantially reduced or eliminated.
Claims14
A method of preparing a non-roasted nut, seed, grain, or legume base, the method comprising cooking a feedstock comprising shelled nuts, shelled seeds, grains, or hulled legumes at a temperature, a pressure, a water-to-feedstock ratio, and for a time wherein at least a portion of chlorogenic acid present in the feedstock remains intact and activity of one or more enzymes selected from the group consisting of amylases, proteases, and polyphenol oxidase is substantially reduced or eliminated.
A method of preparing a non-roasted sunflower seed base, the method comprising cooking a feedstock comprising sunflower kernels at a temperature of from about 180° F. to about 270° F., a pressure of from about 8 psi to about 15 psi (about 55 KPa to about 103 KPa), a water-to-feedstock ratio of from 1:1 to about 6:1 (by weight), and a time of from about 5 minutes to about 75 minutes, wherein at least a portion of chlorogenic acid present in the feedstock remains intact and activity of one or more enzymes selected from the group consisting of amylases, proteases, and polyphenol oxidase is substantially reduced or eliminated.
Dependencies are inferred from the claim text.