Method of reducing the content of phytate and high degree of phytase in cereals and cereal products having a reduced content of phytate

US6139892A · kind A · utility

Assignees

• Semper AB · SE
• OY Lahden Polttimo · FI
• SKANSKA LANTMANNENEK FOR · SE

Inventors

• Kerstin Fredlund · Kalmar, SE
• Leif Christensen · Stockholm, SE
• Håkan Almen · Stockholm, SE
• Juhani Olkku · Hollola, FI
• Pekka Reinikainen · Loppi, FI
• Veli-Matti Tuokkuri · Nastola, FI
• Ann-Charlotte Eliasson · Lund, SE
• Erik Svensson · Lund, SE
• Ingegerd Sjoholm · Lund, SE
• Inger Ahlden · Lund, SE
• Nils-Georg Asp · Lund, SE
• Lars-Börje Sjöberg · Vallentuna, SE
• Catharina Tennefors · Stockholm, SE
• Hans Lingnert · Göteborg, SE
• Annika Rutgersson · Göteborg, SE
• Ann-Sofie Sandberg · Göteborg, SE
• Eva-Lotta Bergman · Göteborg, SE
• Lennart Wikstrom · Malmö, SE
• Karin Autio · Espoo, FI
• Teja Parkkonen · Espoo, FI
• Auili Haikara · Espoo, FI
• Erna Storgårds · Espoo, FI
• Juha Ahvenainen · Espoo, FI

Key dates

• Filing date: Jul 7, 1999
• Grant date: Oct 31, 2000
• Expiry date: Jul 7, 2019

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L7/197
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for reducing the content of phytate and/or salts thereof, formed by phytic acid, in cereal grains, whereby the cereal grains are subjected to a combined wet steeping and dry steeping in at least two successive cycles in that the cereal grains are mixed with water or a water mixture to a water content in the cereal grains of 25-60%, the pH value is adjusted to pH 4-7, the mixture is heated to 35-60.degree. C. and is subjected to wet steeping for a period of 0.5-10 hours, eventual excess of water or water solution is drained, and the cereal grains are dry steeped for a period of 0.5-20 hours at a temperature of 35-60.degree. C., whereupon the cereal is finally dried. The cereal can be taken out of the process as whole grains, as flakes, as cut grains or as flour.