Process for steeping cereals with a new enzyme preparation

Details Process for steeping cereals with a new enzyme preparation Process for steeping cereals with a new enzyme preparation

A - Human Necessities

23

L

241/133, 195/60

A23L 1/105 (2006.01) A23L 1/015 (2006.01)

Patent

CA 1296668

US-2049 ABSTRACT Corn or sorghum kernels are steeped in warm water containing sulfur dioxide in the presence ff 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.

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