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US2015320092 (A1) ― 2015-11-12
US2015320092 (A1) ― 2015-11-12
METHOD OF PROCESSING SEEDS TO NUTRITIONALLY ENHANCE FOOD
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.
[0005] Additionally, the use of milling and grinding to unlock some of the nutrients has negative consequences. Namely, the ground and milled seeds require special packaging and storage to maintain stability and prevent the seeds from becoming rancid.
[0011] A method of processing seeds where after the seeds are sanitized, washed and hydrated, the seeds are subjected to a period of germination prior to drying and cooling. By permitting the seed to germinate and sprout not only is the mineral connection and enzymes liberated and enhanced to proteins improved, but by allowing the seed to sprout, starches are changed to simple sugars as well as prebiotics and probiotics expressed. The method enhances and elevates the nutritional and beneficial microflora value of the seed for use in food, but also puts seed in a better form for absorption in the body. Seed produced by this method preferably is used as an ingredient in infant food, in infant cereals, in other hot and cold cereals, in frozen dough, and for dry mixes and flours.
[0012] When compared to nonsprouted seeds and grains, sprouted seeds and grains using the disclosed method demonstrate a superiority in nutritional value in nearly every category:
Nonsprouted Seeds & Grains Compared to Sprouted Seeds & Grains
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