CA1108856A - Process for growing sprouts - Google Patents
Process for growing sproutsInfo
- Publication number
- CA1108856A CA1108856A CA337,362A CA337362A CA1108856A CA 1108856 A CA1108856 A CA 1108856A CA 337362 A CA337362 A CA 337362A CA 1108856 A CA1108856 A CA 1108856A
- Authority
- CA
- Canada
- Prior art keywords
- sprouts
- container
- hours
- seeds
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/20—Reduction of greenhouse gas [GHG] emissions in agriculture, e.g. CO2
- Y02P60/21—Dinitrogen oxide [N2O], e.g. using aquaponics, hydroponics or efficiency measures
Landscapes
- Cultivation Receptacles Or Flower-Pots, Or Pots For Seedlings (AREA)
- Pretreatment Of Seeds And Plants (AREA)
Abstract
Abstract Process for growing sprouts from seeds comprises circulating the water in which the seeds are germinated continuously for 8 hours so that the seeds are continually germinating in fresh water. The germinated sprouts are then repeatedly allowed to drain and stand fox approximately 4 - 8 hours and then soaked for approximately 15 minutes. For the first 48 hours the sprouts are lightly worked during the soakings by being separated by the user's fingers. Between 48 and 72 hours the sprouts are heavily worked and are submerged during the soaking cycle, and the floating husks are removed from the container in which the sprouts are soaked by skimming the container while the sprouts are sub-merged. Between 72 and 144 hours, in addition to the skimming, after each soaking the sprouts are removed from the container and the container cleaned. Also after 72 hours and 96 hours the sprouts in each container are split in approximately equal portions and each of the portions are placed in separate containers. Therefore, the sprouts germinated in a single container ultimately fills four containers by the time the sprouts are ready for harvesting so that the depth of the sprouts growing in a container remains relatively constant.
Description
PROCESS FOR GRO~ lG SPROUTS
Baclcground of the Invention This invention relates to a process for growing sprouts, and in particular to such a process whereby the sprouts have a longer shel~ life and are more tasty.
In the past sprouts of various grains, such as alfalfa, have been widely grown as a food source due to their high nutritional value. Typically r the process for growlng the sprouts is to germinate seeds by soaking ~hem overnight and thereafter placing the germinated sprouts in a container where -they are periodically watered until.
they grow to the desired size~ While re-Eined processes have been developed for large scale production of sprouts t this b~sic grow.ing procedure is still followed.
However, the husks oE sprout seeds contain a toxin that is released when the seeds are soaked which is quite bitter to the taste. In addition, if the husks remain in water for an extended period o time, they star-t to deca~
and as a result promote and harbor the growth o~ bacteria.
Heretofore -the husks are left to remain with ~he sprouts and are continuously soaked in the water whi~h nourishes them so that the sprouts also acquire the bitter tas-te of the toxin which has come to characterize them, and the resulting bacteria adversly eEfects their freshness. ~lso, since it wouia be exkremely expensive to remove the husks once they have become intertJoven in the mat which the growing sprouts create, the husks are harvested along with the sprouts which detracts from the aesthetic appeal o~ the sprouts and further embi.t-ter their taste.
In addition~ the prior art processes for growing sprouts do not provide the necessary step5 for suE~iciently retarding that bacteria gro~.~th which is initiated. Therefore~
the stems of t~e sprouts spoil prematurel.y which severly 5 limit their self life. As a result of ~oth of the ~oregoing limitations of the prior art processes fc~r growing sprouts~
the market for sprouts has not been widely develaped, even though they contain a great amount of nu~ritional value.
The process of the presen~ invention on the other hand, allows for systematic removal of ~he husks ~hroughout the growing process so that the toxin generated by them is not absorbed by the sprouts, bacteria growth is minimizea and the resulting sprouts are relatively Eree o~ the husks ther~by providiny ~ much more aesthetic~lly pl~asing appear--ance~ In addition it provides periodic soaks in coo] waterto retard any bacteria growth which does occur in the sprouts which serves to maintain their freshness and provide long shel~ life.
The process compri.ses continually ~irculating fresh water. throuyh the seeds during the germination.pro-~cess -to flush the -toxin ou~ of the container in which germination takes place before it can be absorbed by the sprouts. ThereaEter the sprouts undergo periodic cool water soakings and growing periods wi~h measures being taken during the soakings to prevent the sprouts from becoming matte~ and to remove the husks from the container in which the sprouts are growing. Throughout each soaking in the first portion of the process (up to 48 hours)~ ~.e sprou-ts are lightly worked by the operator~s hands to prevent matting and to remove ~he husks. Durin~ the middle p~rtion of the process (48 to 72 hours), the sprouts are heavily ~lorked during each soaking and are also submerged thereby allowing the husks to float to the surface where they are remove~
by skimming the container. During the l.atter part of the S process (from 72 hours on)/ after every soaking, which also includes heavy working~ submerging and skim~ing r thè
sprouts are removed rom the container and the container is cleaned. A~ter approximately 144 hours ~he sprouts are fully gro~m and are allowed to dry ~efore being packaged, In order to maintain a nearly constant volume of sprouts in the container, the sprouts are progressively spl.it into two parts and each part placed .~nto separate con~ainers aftc:~ 7~ and 96 hours.
Accordingly, it is a principal object of.the present invention to provide a method for growing sprouts whereby the toxin which is produced by the seed husks is continually removed before it can adversely afrect the taste of the sprouts.
It is a further object of -the present invention to provide such a process whereby the husks also are periodically removed rom the sprouts.
It is a still further object o the present in vention wherein the. sprouts are prevented from becoming tightly matted as they grow~ -2J . It is a ~et further object o~ ~he present inven-tion to provide such a process wherein progressive soaking and growing periods are timed so as to provide fresh long lived sprou-ts upon harvestD
It is a still further object of the present invention to provide such a proces which i5 arranged for growing a large number of sprouts in an eff icient manner hereby labor demands are compressed into short predictable sey~ents thereby reducing labor costs.
The foregoing c~bjectives, features and advantages 5 of the present invention will be more readily understood upon consideration of the following detailed description of the invention taken in c:onjunction with the accompanying drawing ~
10 Brief Description of the Drawing The single FIGUR~: is a schernatic 10w diagram showing the process of the present invention~
Det:ailed Description of the Inv~ntion ~eferrin~ to the FIGUR~ the present invention proviaes an improved process for growing sprouts rom seed~ While the time intervals shown and described are particularly applicable -to al:Ealfa sprouts r ~he basic principles taught by the invention also apply to other 20 types o sprouts.
The seeds are first disinfected 10 by sub-merging them in a 10-1 solution of 5.75% chl~rine bleach.
As a result, any bacteria or fungus on the seeds is killed so $hat the sprouts will not become contaminated by i~.
25 While the particular -time o. submerging is not critical, it has been found that 3 - 5 rninutes serves to kill mos t bacteria and funyus without any appreciable absorption o chlorine into the seeds.
Af-ter disinfecting, residual chlorine is rernove~
30 from the seeds by rinsiny 12. ~ain, while the rinse ~ime - - \
is not critical, i-t has been found that -~hree rinses in fresh water with the seeds being agitated during each rinsing, effec-tively removes any chlorine residual.
After rinsing the seeds to remove the residual chlorine, the seeds are germinated 14 by soaking them in a suitable sized container~ It has been found that the ideal sizea container is one which ~`7ill accommodate ap~roximately 100 pounds cf sprouts, and it is desirable ~hat appro~i-mately this volume of sprouts be maintained ~hroughout the growing cycle. Accordingly, assum;ng 10-1 germination, 40 pounds of seeds, which will provide 100 pounds o small sprouts upon germina-tion, is placed in each container;
although this amount of sprouts will ultimatel~ gro~7 to wei.cJh 400 pounds by the time they are harvested~ There-fore, to maintain the 100 pound weight, the sprouts mustbe periodically divided as will be more ull~ e~plained later.
In order to fully germinate~ the seeds should sit in the water for approximately 8 hours. Ho~7ever, when ~he seeds are soaked a toxin is released ro~1 the husks in~o the water and i ~he sprouts are le-ft in the water the bitter taste of the toxin is imparted to them. There~ore, the water used for germination i5 circulated by continuously draining water from the container and adding fresh water to it.
After germina-tion the container is drained ana the sprouts allowed to grow 16 as they gradually dry. In order -to prevent the loss of any ungerminated seeds or small sprouts, the drain is covered by a ~ine mesh drai.n screen (not shown). However, in approx;.mately ~ - 8 hoursv before - \
8~
the sprouts become fully dry, the container is again filled with water and the spxouts are allowed to soak for approx-imately 15 minutes. In addtion to irrigatinc~ the sprouts t i the temperature of the water is low enough to cool the mass of sprouts helow 48, the soaking also serves to re~
tard any bacteria growing in the sprouts~ As the sprouts are soake~ a~ operator gently works them by running his hand through them thereby separating the sprouts and pre-venting them from becoming matted. As a resultJ when ~he sprouts ma-ture to the stage where the husks æ e released, the husks are free to separate from the sprouts rather than becomincJ entan~led within the mat~ After soaking the water i5 a~ain emptied from the container and -the sprouts allowed to gro~7 for another 4 - 8 hours as they dr,y.
Soakiny and growing are then cycli.call~ repeated until the process has been in progress for appro~imately ~8 hours. Thereafter during all the following soakings the sprouts are worked much more vigo.rously to ensure separa~ion o the sprouts and to dislodge the husks, w~ich by this ti.me are readily falling off. In addit.ion~ during the remainirlg soakings the sprouts are submerged thereby allowing the husks to float to the surface where ~hey are removed by skimming the container. Accordingly~ -the husXs are not allowed ~o deca~ and thus promote bacteria which would other-wise effect the freshness of the sprouts, The modlfiedsoaking and growing cycles are then repeated up to an elaspe~
time of 72 hours. At this time af-ter each soakinc~ the sprouts are removed from the con-tainer and it is drained and cleaned. Xn addition, af-ter 72 hours ~he drain screen is replaced with one havincJ a larcJer mesh so that unc~erm;nated seed and under developed sprouts will be removed ~7ith the water upon draining. The sprouts, which now have approx-imately doubled in volume (i.e. 200 pounds of sproutS are provided from the original 40 pounds of seed), are divided in half 23 and each of the halves is placed in a separate clean con-tainer which is filled with fresh water ana allowed to grow 24. O-the~lise the increased volume o~ the sprouts causes their height in the container to increase past the point where rapid growth is ob-tained. It has been found that ~he maximum depth which the-sprouts should be allowed to reach is 6 - 8 inches.
At the end oE the next ~ - 8 hour gro~7ing c~cle r the sprouts a~ain undexgo a 15 rninute soa~;r~CJ wllich includ~s heavy working, submersion and skimming. Thereafter the sprouts are again removed from the containers and the containers are cleaned. The growing, soaking and cleaning is repeated until the sprouts again double in volume, aftex approxi~
mately 96 hours. The sprouts then are split agairl 26, ~his time into our containers, where they again undergo repeated growing ~4, soaking 20 and cleaning 22 un-til they are xeady to be harvested, which typically occurs at approx-imately 14~ hours~ The containers are ~hen ~rained and the sprouts allowed to surface dry 28. After the sprouts have surface dried they are packaged 30 and shipped to ~arXet.
The terms and expressions which have keen em-ployed in the foregoing specification ~re used ~herein as terms of description ar.d not of limitation, and there is no inten-tion, in the use oE such terms and e~pressions, of excludiny equivalents oE the Eeatures shown and described or por-tions thereoE, it beiny reco~nized t~la-t t~ scoye o the invention is def ined and limi-ted only by ~he claims tJhich f ol 10~7 .
Baclcground of the Invention This invention relates to a process for growing sprouts, and in particular to such a process whereby the sprouts have a longer shel~ life and are more tasty.
In the past sprouts of various grains, such as alfalfa, have been widely grown as a food source due to their high nutritional value. Typically r the process for growlng the sprouts is to germinate seeds by soaking ~hem overnight and thereafter placing the germinated sprouts in a container where -they are periodically watered until.
they grow to the desired size~ While re-Eined processes have been developed for large scale production of sprouts t this b~sic grow.ing procedure is still followed.
However, the husks oE sprout seeds contain a toxin that is released when the seeds are soaked which is quite bitter to the taste. In addition, if the husks remain in water for an extended period o time, they star-t to deca~
and as a result promote and harbor the growth o~ bacteria.
Heretofore -the husks are left to remain with ~he sprouts and are continuously soaked in the water whi~h nourishes them so that the sprouts also acquire the bitter tas-te of the toxin which has come to characterize them, and the resulting bacteria adversly eEfects their freshness. ~lso, since it wouia be exkremely expensive to remove the husks once they have become intertJoven in the mat which the growing sprouts create, the husks are harvested along with the sprouts which detracts from the aesthetic appeal o~ the sprouts and further embi.t-ter their taste.
In addition~ the prior art processes for growing sprouts do not provide the necessary step5 for suE~iciently retarding that bacteria gro~.~th which is initiated. Therefore~
the stems of t~e sprouts spoil prematurel.y which severly 5 limit their self life. As a result of ~oth of the ~oregoing limitations of the prior art processes fc~r growing sprouts~
the market for sprouts has not been widely develaped, even though they contain a great amount of nu~ritional value.
The process of the presen~ invention on the other hand, allows for systematic removal of ~he husks ~hroughout the growing process so that the toxin generated by them is not absorbed by the sprouts, bacteria growth is minimizea and the resulting sprouts are relatively Eree o~ the husks ther~by providiny ~ much more aesthetic~lly pl~asing appear--ance~ In addition it provides periodic soaks in coo] waterto retard any bacteria growth which does occur in the sprouts which serves to maintain their freshness and provide long shel~ life.
The process compri.ses continually ~irculating fresh water. throuyh the seeds during the germination.pro-~cess -to flush the -toxin ou~ of the container in which germination takes place before it can be absorbed by the sprouts. ThereaEter the sprouts undergo periodic cool water soakings and growing periods wi~h measures being taken during the soakings to prevent the sprouts from becoming matte~ and to remove the husks from the container in which the sprouts are growing. Throughout each soaking in the first portion of the process (up to 48 hours)~ ~.e sprou-ts are lightly worked by the operator~s hands to prevent matting and to remove ~he husks. Durin~ the middle p~rtion of the process (48 to 72 hours), the sprouts are heavily ~lorked during each soaking and are also submerged thereby allowing the husks to float to the surface where they are remove~
by skimming the container. During the l.atter part of the S process (from 72 hours on)/ after every soaking, which also includes heavy working~ submerging and skim~ing r thè
sprouts are removed rom the container and the container is cleaned. A~ter approximately 144 hours ~he sprouts are fully gro~m and are allowed to dry ~efore being packaged, In order to maintain a nearly constant volume of sprouts in the container, the sprouts are progressively spl.it into two parts and each part placed .~nto separate con~ainers aftc:~ 7~ and 96 hours.
Accordingly, it is a principal object of.the present invention to provide a method for growing sprouts whereby the toxin which is produced by the seed husks is continually removed before it can adversely afrect the taste of the sprouts.
It is a further object of -the present invention to provide such a process whereby the husks also are periodically removed rom the sprouts.
It is a still further object o the present in vention wherein the. sprouts are prevented from becoming tightly matted as they grow~ -2J . It is a ~et further object o~ ~he present inven-tion to provide such a process wherein progressive soaking and growing periods are timed so as to provide fresh long lived sprou-ts upon harvestD
It is a still further object of the present invention to provide such a proces which i5 arranged for growing a large number of sprouts in an eff icient manner hereby labor demands are compressed into short predictable sey~ents thereby reducing labor costs.
The foregoing c~bjectives, features and advantages 5 of the present invention will be more readily understood upon consideration of the following detailed description of the invention taken in c:onjunction with the accompanying drawing ~
10 Brief Description of the Drawing The single FIGUR~: is a schernatic 10w diagram showing the process of the present invention~
Det:ailed Description of the Inv~ntion ~eferrin~ to the FIGUR~ the present invention proviaes an improved process for growing sprouts rom seed~ While the time intervals shown and described are particularly applicable -to al:Ealfa sprouts r ~he basic principles taught by the invention also apply to other 20 types o sprouts.
The seeds are first disinfected 10 by sub-merging them in a 10-1 solution of 5.75% chl~rine bleach.
As a result, any bacteria or fungus on the seeds is killed so $hat the sprouts will not become contaminated by i~.
25 While the particular -time o. submerging is not critical, it has been found that 3 - 5 rninutes serves to kill mos t bacteria and funyus without any appreciable absorption o chlorine into the seeds.
Af-ter disinfecting, residual chlorine is rernove~
30 from the seeds by rinsiny 12. ~ain, while the rinse ~ime - - \
is not critical, i-t has been found that -~hree rinses in fresh water with the seeds being agitated during each rinsing, effec-tively removes any chlorine residual.
After rinsing the seeds to remove the residual chlorine, the seeds are germinated 14 by soaking them in a suitable sized container~ It has been found that the ideal sizea container is one which ~`7ill accommodate ap~roximately 100 pounds cf sprouts, and it is desirable ~hat appro~i-mately this volume of sprouts be maintained ~hroughout the growing cycle. Accordingly, assum;ng 10-1 germination, 40 pounds of seeds, which will provide 100 pounds o small sprouts upon germina-tion, is placed in each container;
although this amount of sprouts will ultimatel~ gro~7 to wei.cJh 400 pounds by the time they are harvested~ There-fore, to maintain the 100 pound weight, the sprouts mustbe periodically divided as will be more ull~ e~plained later.
In order to fully germinate~ the seeds should sit in the water for approximately 8 hours. Ho~7ever, when ~he seeds are soaked a toxin is released ro~1 the husks in~o the water and i ~he sprouts are le-ft in the water the bitter taste of the toxin is imparted to them. There~ore, the water used for germination i5 circulated by continuously draining water from the container and adding fresh water to it.
After germina-tion the container is drained ana the sprouts allowed to grow 16 as they gradually dry. In order -to prevent the loss of any ungerminated seeds or small sprouts, the drain is covered by a ~ine mesh drai.n screen (not shown). However, in approx;.mately ~ - 8 hoursv before - \
8~
the sprouts become fully dry, the container is again filled with water and the spxouts are allowed to soak for approx-imately 15 minutes. In addtion to irrigatinc~ the sprouts t i the temperature of the water is low enough to cool the mass of sprouts helow 48, the soaking also serves to re~
tard any bacteria growing in the sprouts~ As the sprouts are soake~ a~ operator gently works them by running his hand through them thereby separating the sprouts and pre-venting them from becoming matted. As a resultJ when ~he sprouts ma-ture to the stage where the husks æ e released, the husks are free to separate from the sprouts rather than becomincJ entan~led within the mat~ After soaking the water i5 a~ain emptied from the container and -the sprouts allowed to gro~7 for another 4 - 8 hours as they dr,y.
Soakiny and growing are then cycli.call~ repeated until the process has been in progress for appro~imately ~8 hours. Thereafter during all the following soakings the sprouts are worked much more vigo.rously to ensure separa~ion o the sprouts and to dislodge the husks, w~ich by this ti.me are readily falling off. In addit.ion~ during the remainirlg soakings the sprouts are submerged thereby allowing the husks to float to the surface where ~hey are removed by skimming the container. Accordingly~ -the husXs are not allowed ~o deca~ and thus promote bacteria which would other-wise effect the freshness of the sprouts, The modlfiedsoaking and growing cycles are then repeated up to an elaspe~
time of 72 hours. At this time af-ter each soakinc~ the sprouts are removed from the con-tainer and it is drained and cleaned. Xn addition, af-ter 72 hours ~he drain screen is replaced with one havincJ a larcJer mesh so that unc~erm;nated seed and under developed sprouts will be removed ~7ith the water upon draining. The sprouts, which now have approx-imately doubled in volume (i.e. 200 pounds of sproutS are provided from the original 40 pounds of seed), are divided in half 23 and each of the halves is placed in a separate clean con-tainer which is filled with fresh water ana allowed to grow 24. O-the~lise the increased volume o~ the sprouts causes their height in the container to increase past the point where rapid growth is ob-tained. It has been found that ~he maximum depth which the-sprouts should be allowed to reach is 6 - 8 inches.
At the end oE the next ~ - 8 hour gro~7ing c~cle r the sprouts a~ain undexgo a 15 rninute soa~;r~CJ wllich includ~s heavy working, submersion and skimming. Thereafter the sprouts are again removed from the containers and the containers are cleaned. The growing, soaking and cleaning is repeated until the sprouts again double in volume, aftex approxi~
mately 96 hours. The sprouts then are split agairl 26, ~his time into our containers, where they again undergo repeated growing ~4, soaking 20 and cleaning 22 un-til they are xeady to be harvested, which typically occurs at approx-imately 14~ hours~ The containers are ~hen ~rained and the sprouts allowed to surface dry 28. After the sprouts have surface dried they are packaged 30 and shipped to ~arXet.
The terms and expressions which have keen em-ployed in the foregoing specification ~re used ~herein as terms of description ar.d not of limitation, and there is no inten-tion, in the use oE such terms and e~pressions, of excludiny equivalents oE the Eeatures shown and described or por-tions thereoE, it beiny reco~nized t~la-t t~ scoye o the invention is def ined and limi-ted only by ~he claims tJhich f ol 10~7 .
Claims (13)
1. The method of growing sprouts from seeds comprising:
(a) germinating the seeds into sprouts by sub-merging them in water until said seeds have germinated;
(b) circulating said water continuously so that said water is constantly being replaced by fresh water;
(c) draining the sprouts and thereafter allowing them to stand for a predetermined time in-terval;
(d) soaking the sprouts in fresh water for a time less than said predetermined time in-terval;
(e) draining said water from the sprouts and thereafter allowing them to again stand for said predetermined time interval; and (f) cyclically repeating steps d and e until the sprouts have matured to the desired degree.
(a) germinating the seeds into sprouts by sub-merging them in water until said seeds have germinated;
(b) circulating said water continuously so that said water is constantly being replaced by fresh water;
(c) draining the sprouts and thereafter allowing them to stand for a predetermined time in-terval;
(d) soaking the sprouts in fresh water for a time less than said predetermined time in-terval;
(e) draining said water from the sprouts and thereafter allowing them to again stand for said predetermined time interval; and (f) cyclically repeating steps d and e until the sprouts have matured to the desired degree.
2. The method of growing sprouts from seeds com-prising:
(a) germinating the seeds into sprouts by sub-merging them in water for approximately 7 - 9 hours;
(b) circulating said water continuously so that said water is constantly being replaced by fresh water;
(c) draining the sprouts and thereafter allowing them to stand for approximately 4 - 8 hours;
(d) soaking the sprouts in fresh water for approximately 15 minutes;
(e) draining said water from the sprouts, allowing them to stand for approximately 4 - 8 hours; and (f) cyclically repeating steps d and e until the sprouts have matured to the desired degree.
(a) germinating the seeds into sprouts by sub-merging them in water for approximately 7 - 9 hours;
(b) circulating said water continuously so that said water is constantly being replaced by fresh water;
(c) draining the sprouts and thereafter allowing them to stand for approximately 4 - 8 hours;
(d) soaking the sprouts in fresh water for approximately 15 minutes;
(e) draining said water from the sprouts, allowing them to stand for approximately 4 - 8 hours; and (f) cyclically repeating steps d and e until the sprouts have matured to the desired degree.
3. Method of growing sprouts from seeds com-prising:
(a) germinating the seeds into sprouts by sub-merging them in waker in a container for approximately 7 - 9 hours;
(b) circulating said water in said container continuously so that said water is con-stantly being replaced by fresh water;
(c) draining the sprouts for 4 - 8 hours after removing the waker from said container;
(d) soaking the sprouts in said container in fresh water or approximately 15 minutes;
(e) draining the sprouts for approximately 4 -8 hours after removing the water from said container; and (f) cyclically repeating steps d and e until the sprouts have matured to the desired degree.
(a) germinating the seeds into sprouts by sub-merging them in waker in a container for approximately 7 - 9 hours;
(b) circulating said water in said container continuously so that said water is con-stantly being replaced by fresh water;
(c) draining the sprouts for 4 - 8 hours after removing the waker from said container;
(d) soaking the sprouts in said container in fresh water or approximately 15 minutes;
(e) draining the sprouts for approximately 4 -8 hours after removing the water from said container; and (f) cyclically repeating steps d and e until the sprouts have matured to the desired degree.
4. The process of claim 3 including, before step a, the step of disinfecting the seeds by submerging them in a diluted chlorine solution for approximately 3 - 5 min-utes.
5. The process of claim 4 wherein said chlorine solution contains approximately 0.5% chlorine bleach.
6. The process of claim 4 including the ?urtner step of rinsing and agitating the seeds three times in a water bath after disinfecting to remove the residual chlorine from the seeds.
7. The process of claim 3 wherein during every soaking the sprouts are worked to prevent them from be-coming intergrown and matted.
8. The process of claim 3 where every soaking after the process has progressed for approximately 48 hours is followed by the step of submerging the sprouts in the container and skimming the container to remove the husks which fall from the seeds after germination.
9. The process of claim 3 where every soaking after the process has progressed for a predetermined time is followed by the step of submerging the sprouts in the container and skimming the container to remove the husks which fall from the seeds after germination.
10. The process of claim 3 wherein after the process has progressed for approximately 72 hours, every soaking is followed by the step of removing the sprouts from the container, cleaning the container and thereafter placing the sprouts back into the container.
12.
12.
11. The process of claim 3 wherein after the process has progressed for a predetermined time, every soaking is followed by the step of removing the sprouts from the container, cleaning the container and thereafter placing the sprouts back into the container.
12. The process of claim 3 including, after the process has progressed for approximately 72 hours and 96 hours, the step of dividing the sprouts in each container into approximately equal portions and placing each of said portions in a separate container.
13. The process of claim 3 including, after step f the additional step of drying the sprouts and thereafter packaging them.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA337,362A CA1108856A (en) | 1979-10-11 | 1979-10-11 | Process for growing sprouts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA337,362A CA1108856A (en) | 1979-10-11 | 1979-10-11 | Process for growing sprouts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1108856A true CA1108856A (en) | 1981-09-15 |
Family
ID=4115325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA337,362A Expired CA1108856A (en) | 1979-10-11 | 1979-10-11 | Process for growing sprouts |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1108856A (en) |
-
1979
- 1979-10-11 CA CA337,362A patent/CA1108856A/en not_active Expired
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