Process for steeping cereals with a new enzyme preparation
AssigneeDorr-Oliver Incorporated
InventorsAbraham Caransa, Timo Vaara, Martti Vaara, Maarit Simell, Antti Lehmussaari
Life of this patent
Estimating the term…
Abstract
Corn or sorghum kernels are steeped in warm water containing sulfur dioxide in the presence of an enzyme preparation including one or more phytin-degrading enzymes, such as phytase and acid phosphatases, to eliminate or greatly reduce phytic acid and the salts of phytic acid.
Claims26
A steeping process for corn or sorghum kernels capable of yielding an essentially phytin-free steep liquor wherein said kernels are steeped in warm water or process water containing sulfur dioxide in the presence of an enzyme preparation comprising at least one phytin-degrading enzyme in an amount capable of degrading the phytin in said kernels.
A process for the production of starch and protein by processing corn or sorghum, which comprises the consecutive steps of:
- (a) steeping corn or sorghum kernels in warm water or process water containing sulphur dioxide in the presence of an enzyme preparation comprising phytin degrading enzymes;
- (b) separating the steepwater from the kernels and concentrating it;
- (c) milling the kernels coarsely and separating and dewatering germs;
- (d) fine-milling the kernels, separating fibers from starch and protein, and dewatering the fiber fractions, and
- (e) separating starch and protein from each other.
An aqueous steeping liquor for cereals comprising water, sulfur dioxide and a phytin-degrading enzyme component.
Dependencies are inferred from the claim text.