Steeping Cereal Kernels to Reduce Phytate
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Solution Overview
Problem
Current methods for reducing phytate in cereals and pulses often require germination, which breaks kernels, or involve extensive water immersion and frequent water changes, leading to nutrient loss and inefficiency.
Innovation Solution
A process involving steeping kernels in water at controlled temperatures (50-70°C) and pH (3.5-6.5) without germination, using endogenous phytase to reduce phytate content by up to 95% while maintaining kernel integrity and minimizing water usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If germination is used to reduce phytate, then phytate reduction is effective, but kernels are broken
Solution Approach 1:
The patent applies preliminary action by conducting a controlled steeping process that activates endogenous phytase enzymes before germination occurs. The kernels are soaked in water at controlled temperature (10-30°C) and pH (3.5-6.5) conditions for a specific period, which activates the phytase to reduce phytate content while preventing the mechanical breakdown that would occur during full germination. This preliminary enzymatic action achieves phytate reduction without the harmful structural changes of complete germination.
2Quantity of substance
If extensive water immersion is used for phytate reduction, then phytate is reduced, but nutrient loss occurs
Solution Approach 1:
The patent applies parameter changes by optimizing the steeping conditions to achieve maximum phytate reduction while minimizing nutrient loss. Specifically, the water volume is controlled at a precise ratio (2-5 times the kernel weight), temperature is maintained at 10-30°C, and pH is adjusted to 3.5-6.5. These controlled parameters create optimal conditions for phytase activation and phytate degradation while preventing excessive leaching of water-soluble micronutrients that would occur with uncontrolled extensive immersion.
3Quantity of substance
If frequent water changes are made during soaking, then phytate reduction is enhanced, but process complexity increases
Solution Approach 1:
The patent applies continuity of useful action by maintaining a continuous steeping process where kernels remain soaked in the same water without removal or replacement. The water is retained throughout the treatment period, allowing continuous enzymatic action of phytase on phytate. This continuous approach eliminates the need for frequent water changes, simplifying the process while maintaining effective phytate reduction through sustained enzymatic activity in a stable environment.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process effectively reduces phytate content in kernels by 50-95% without breaking them, preserving micronutrients and reducing cooking time, and can be used in food, feed, and cosmetics.
Implementation Method 1
Phythases are enzymes which catalyze the conversion of phytate to inositol and inorganic phosphorous. The use of endogenous phytase in a steeping process to reduce the phytate in kernels
Implementation Method 2
the steeping is performed at a temperature of from 50 to 70° C. during a period of from 8 to 72 hours
Implementation Method 3
c) Drying the steeped kernels at a temperature of from 50 to 120° C.
Data Source
AI summary
The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics.