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US 5,063,079 AGranted
Method of producing shelf stable wheat germ
OwnerPeter J. Ferrara, John T. Bensoninventors
Life of this patent
Estimating the term…
Abstract
An improved wheat germ having longer shelf life by reason of its having been steamed under conditions sufficient to remove sulfhydril therefrom including venting about 0.2 to 0.4 pounds of steam condensate per pound of treated wheat germ during the steaming operation.
Claims4
A method of extending the shelf life of wheat germ, by the elimination of free SH groups, without adversely affecting the flavor of the wheat germ, which comprises:
- contacting the wheat germ with steam in a chamber, under a combination of conditions sufficient to reduce the sulfhydryl(SH) content of the wheat germ to substantially nil, including maintaining pressures of about 8 to 14 PSIG in said chamber for about 20 to 35 minutes, while drawing off from said chamber about 0.20 lb. to 0.40 lb. of steam per lb. of wheat germ being steamed.
Dependencies are inferred from the claim text.