Process for steeping cereals with a new enzyme preparation
US4914029A · kind A · utility
70Cited by
2References
26Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 12, 1988 |
| Grant date | Apr 3, 1990 |
| Priority date | — |
| Expiry date | Sep 12, 2008 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y302/01015
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.