METHOD OF PROCESSING SEEDS TO NUTRITIONALLY ENHANCE FOOD

Abstract

A method of processing seed to nutritionally enhance food where seeds are placed in a tank and sanitized, and then washing and hydrating the seeds. The seeds are then allowed a period of germination before the seeds are dried for a predetermined amount of time and cooled.

Claims

1. A method of processing seeds to nutritionally enhance food and its prebiotic and probiotic microflora, comprising the steps of: placing a plurality of seeds in a tank and sanitizing the seeds; washing and hydrating the seeds with water; allowing the seeds to germinate over a period of time; drying the seeds for a predetermined amount of time; and cooling the seeds.

2. The method of claim 1 further comprising the step of subjecting the seeds to further processing.

3. The method of claim 1 further comprising the step of milling the seeds

4. The method of claim 1 further comprising the steps of milling the seeds and dry mixing the milled seeds with other grains.

5. The method of claim 1 wherein the step of drying the seeds includes drying the seeds until the seeds reach a temperature between 90 and 350 F.

6. The method of claim 1 wherein the step of allowing the seeds to germinate includes providing air circulation to the seeds.

7. The method of claim 1 wherein the step of drying the seeds includes using at least one drying device selected from the group consisting of an oven, an infrared heater, and a fluid bed.

8. The method of claim 1 wherein the step of cooling the seeds include providing incoming air circulation.

9. The method of claim 1 further comprising the step of blending the seeds with superfruits.

10. The method of claim 1 further comprising the step of rehydrating the seeds.

11. The method of claim 1 further comprising the steps of rehydrating and redrying the seeds.

12. The method of claim 1 further comprising the step of heating the seeds to an internal temperature between 140 and 185 F. in the process of making a product.

13. The method of claim 1 wherein the seeds are dried for a predetermined time of at least twelve hours and no more than 24 hours.

14. The method of claim 1 wherein the seeds are dried for a predetermined time greater than one hour.

15. The method of claim 1 wherein the seeds are dried at a temperature of 180 F.

16. The method of claim 1 wherein the seeds are allowed to germinate for 11 hours.

17. The method of claim 1 wherein the seeds are allowed to germinate for a period greater than 24 hours.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0013] FIG. 1 is a schematic drawing of the environment of performing a method of processing seeds; and

[0014] FIG. 2 is a flow diagram of a method of processing seeds.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Referring to the Figures, a method of processing seeds to nutritionally enhance food begins at step 100 by obtaining seeds 10 from any conventional source. The seeds are of any type and include, but are not limited to, wheat, rye, barley, triticale, rice, quinoa (white, red, and black), oats and oat grouts, buckwheat and grouts, soybean, lentils (red, green, and French), garbanzo beans, flax (brown an golden), chia, corn, millet, amaranth, pea, pumpkin, spelt, kamut, or the like.

[0016] Once obtained, the seeds 10 are placed in a tank 12 where the seeds are sanitized at step 110. Preferably, the seeds 10 are sanitized by treating the seeds with any organically approved sanitation product such as calcium and hypochlorite or the like. Once sanitized, the tank 12 is drained and the seeds 10 are washed and hydrated with water at step 120, preferably by using small sprayers or misters 14. In one embodiment, the seeds are washed for at least one minute but less than seven days. In an alternative embodiment, the seeds are washed for at least one minute but no more than five hours. In another embodiment, the seeds are washed for at least one minute but no more than four hours. In yet another embodiment, the seeds are washed for at least twelve hours and no more than seven days.

[0017] Once the seeds are washed and hydrated, they are set aside for a germination period at step 130. The germination period preferably lasts between one minute and seven days depending upon the type of seed, amount of hydration, and/or temperature. In one embodiment, the seeds are set aside to germinate for a period of at least eleven hours and no more than three days. In one embodiment, the seeds are allowed to germinate for a period greater than one day (twenty-four hours). If seeds are not allowed to germinate for longer than ten hours, the seeds nutritional levels cannot reach their peak. Conversely, allowing the seeds to germinate for periods longer than necessary results in the nutrients in the seeds to deplete as the seed will begin to use the nutrients.

[0018] Further, the germination period can be done without or with air circulation to provide more oxygen to the seeds. Preferably, air circulation is provided by a fan 16 that is connected to the tank 12 by tubing 18 or by a rotating auger 20 placed in the tank 12.

[0019] When the germination period is completed, the seeds 10 are removed from the tank 12 and placed on trays 22, which are positioned on racks 24, and then dried at step 140. The drying of the germinated seeds preferably is done in an oven 26 having airflow, an infrared heater 28, or a fluid bed 30 having an auger that vibrates the seeds as hot air withdraws the moisture. The drying period ends when the temperature of the seeds is between 90 and 3500 F. In one embodiment, the seeds are dried at a temperature of 180 F. to eliminate potential pathogens, but maintain probiotics. In alternative embodiments, temperatures of at least 140 and no more than 185 F. are used to dry.

[0020] In order to maintain the nutrient value of the seeds, a longer duration of drying is neededfor example a period greater than one hour. For instance, in one embodiment the seeds are dried for a period of at least twelve hours and no more than 24 hours in order to express and maintain the prebiotics, the probiotics, live enzymes, active ligan, rutin, and quenercin (found in buckwheat) and other nutrients found in the sprouting attributes. A shorter drying period, for instance, a period of thirty minutes, would result in the destruction of much of this nutritional value and therefore a slow drying process is critical.

[0021] Once dried, the seeds 10 are cooled at step 150, either in ambient air or incoming circulated air from a fan or blower 32. After the seeds 10 have cooled, they are, in one embodiment, subjected to further processing at step 160. The further processing includes grinding, blending or flaking, with or without non-sprouted seeds, flours, or superfruits. At step 170, the processed seeds are hydrated and/or redried to make the processed seed compatible for freezing, cereals, or doughs. Finally, at step 180, the processed seeds are packaged, labeled, and shipped.

[0022] Alternatively, after the seeds 10 have cooled, at step 190, the seeds are milled. Once milled, at step 200, the milled seeds are dry blended with other grains. Finally, the blended mixture is packaged and labeled at step 180.

[0023] At step 210, the processed seeds or milled seeds are cooked or baked into a product such as a cooked or baked good. In one embodiment, the processed seeds are cooked to an internal temperature between 140 and 185 F. Cooking at higher temperatures, such as these, is critical to killing potential pathogens. Previous methods were unable to produce processed seeds capable of being heated to internal temperatures this high without significant nutrient loss.

[0024] For illustrative purposes, sprouted flax, barley, wheat, quinoa, and 9 grain produced using the disclosed method were tested and subsequently heat tested to determine nutrient degradation. As shown in the charts below, insignificant degradation occurred thereby demonstrating the suitability of the processed seeds of the disclosed method for use in high-temperature scenarios.

TABLE-US-00002 Before Heat Treatment (As Is) Test S. Flax S. Barley S. Wheat S. Quinoa S. 9 Grain Probiotics 36,000,000 34,000,000 30,000,000 33,000,000 31,000,000 (Total Load) cfu/g Prebioitics 33 32 27 28 34 (FOS) mg/g Enzymes 455 452 389 393 452 (Lipase) LU/g Vitamins 1.65 5.00 3.36 1.85 3.40 (Niacin) mg/100 g Minerals 7.22 8.93 2.95 8.64 8.95 (Iron) ing/100 g

TABLE-US-00003 Post Heat Treatment Test S. Flax S. Barley S. Wheat S. Quinoa S. 9 Grain Probiotics 33,000,000 32,000,000 30,000,000 30,000,000 29,0000,000 (Total Load) cfu/g Prebioitics 32 30 25 27 31 (FOS) mg/g Enzymes 452 450 383 394 448 (Lipase) LU/g Vitamins 1.61 4.97 3.30 1.84 3.39 (Niacin) mg/100 g Minerals 7.10 8.81 2.87 8.62 8.92 (Iron) mg/100 g

[0025] Accordingly, a method of processing seeds to nutritionally enhance food and prebiotic and probiotic microflora has been disclosed that, at the very least, meets all the stated objectives.