IL180951A - Seed based foodstuff - Google Patents

Description

SEED BASED FOODSTUFF 1.80951/4 FIELD OF THE INVENTION This invention generally relates to seed based foodstuff. More specifically, the present invention relates to seed based foodstuff from several types of seeds.

BACKGROUND It is a well known fact that an adult should consume a minimum of one gram of protein per Kg. of body-weight per day. Protein from meat, which is a good source for the Amino Acids the body needs, is often delivered with fat, which is partly saturated.

Many plants, fruits, vegetables, grains and beans contain natural toxins, enzymes and substances some of which may interfere with digestion. Beans, for example, are famous for their gas producing effects. They contain substances which interfere with the action of Trypsin- the major protein digesting enzyme.

While Soy beans contain all the necessary Amino acids the human body needs, the concentration of the Amino acids containing Sulfurs like Cystine and Methionine remains low. Furthermore, Soy products are known to contain Phytates which interfere with the body's absorption of different minerals and particularly Zinc.

Soy also contains high levels of Phytoestrogens (also known as Isoflavones), Genistein and Daidzein, which mimic and sometimes block the Estrogen hormone. As a result of Phytoestrogen overload, Soy fed babies carry a higher risk of developing Thyroid abnormalities including gaiter and auto-immune Thyroidities. Boys risk retarded physical maturation, while girls risk early puberty and fertility problems.

Taking into account all of the above, there clearly remains a need for a seed based foodstuff, using several varieties of seeds and one or more germination techniques which may be used to balance amino acids content, increase Protein content, increase other nutritional values, or decrease the amount of toxins and other unwanted substances. A seed based foodstuff would satisfy a long-felt need in the art. 180951/4 U.S. Publication 2004/0191396 to Barker describes a flax based food supplement and a process for its production, in which flax is sprouted to grant It an elevated Omega 3 content as compared to flaxseed. The sprouted flax is then prepared to form a supplement, which can have the form of a tablet or capsule, or which can be added to a food product, such as bread, as a minor component of the food product.

U.S. Publication No. 2004/0093643 to Ensley describes a method of producing pharmaceutically active proteins by sprouting transgenic seeds, which can be further processed. U.S. Pat No. 4,859,486 to Douglas, describes a method of preparation of sunflower seeds by sprouting then grinding them, then forming a dough which can be dried. This acts to provide a consumable sunflower based food, which is highly nutritious. However, the dough is formed from a single seed source, and therefore does not contain enough dietary variety that would allow its use as a sole protein source that could provide all protein needs.

SUMMARY OF THE INVENTION According to some embodiments of the present invention, there is provided a seed-based foodstuff, which is suitable for human consumption as a protein source. In the present invention, three or more varieties of seeds are germinated, and are selected from the following varieties: wheat, qulnoa, buckwheat, mash, lentils, chickpeas, red kidney beans, black beans, and barley.

As each of the varieties of seeds partially ends the process of germination, the seeds are processed into an edible form.

One advantage of the invention lies in Its ability to provide essential amino acids which are not self-produced by the human body. The invention further provides whole protein.

The scope of the invention is defined by the appended claims appearing hereinbelow.

In the present Invention, the term "foodstuff refers to an ingestible material having nutritional value, suitable for consumption by a human or animal.

The term "seed-based foodstuff refers to a food comprising a substantial quantity of germinated or partially germinated seeds, which undergo processing to generate a food suitable for human consumption. Generally, processing may include any of the following steps, which are performed In any ordBn grinding, heat-treating and drying.

The present invention thereby provides a seed-based foodstuff suitable for human consumption, comprised of germinated seeds, processed subsequent to germination, wherein said processing Is of a duration sufficient to render said foodstuff suitable for human consumption and digestion. 180951/4 Optionally, the processing is comprised of grinding said seeds and performing a heat treatment selected from: frying, cooking, baking, heat-drying, and steaming. Optionally, the foodstuff is selected from: a nutritional supplement, and a soup powder.

The final form of said foodstuff may be selected from: a dough, a patty and a powder.

In some embodiments, the germinated seeds are characterized by having a nutritional value selected from at least one of the following: having a vitamin content of 10-600% greater than prior to germination, having a mineral content of 10-100% , or having a protein inhibitor concentration of 10-90% lower than prior to germination. The foodstuff may comprise essential amino acids and protein.

The invention additionally provides a seed-based foodstuff suitable for human consumption, said foodstuff comprised of germinated seeds ground to a powder form, and provided to a user for heat-treatment prior to ingestion.

The invention additionally provides a process for preparation of a seed-based foodstuff suitable for human consumption, said process comprising the steps: germinating at least one type of seed; grinding said seeds; processing said ground seeds for a duration sufficient to render said seed-based foodstuff suitable for human consumption and digestion; wherein said step (c) may be performed before or after said step (c).

Optionally, the processing is heat treatment selected from: frying, cooking, baking or steaming.

In some embodiments, the seed-based foodstuff is prepared from seeds of at least one type selected from: wheat, quinoa, buckwheat, lentils, chickpeas, red kidney beans, black beans, mash and barley.

In one embodiment, the step of germination is performed until a root length of 2-6 mm is observed in said germinated seed.

Optionally, the step of grinding is performed at a temperature of 0-15 "C.

Optionally the invention further comprises a drying step performed prior to step (c). In some embodiments the foodstuff is selected from: a nutritional supplement, and a soup powder. 180951/2 In some embodiments the final form of said foodstuff is selected from: a dough, a powder and a patty.

According to some embodiments of the present invention, germinating may include: Washing cycle (Step 1000 Fig. 1) - The seeds may be soaked in water at a temperature of approximately 20 degrees centigrade, they may be slowly stirred for several cycles of approximately 4-5 minutes each. Water used to soak the seeds may be replaced between each soaking cycle and the soaking process may be terminated when post cycled water appears to be clear. o Green lentils, Wheat, Mash, Black beans and Chick peas will usually require 3-4 cycles.

• Orange lentils, Quinoa and Buckwheat will usually require 8-12 cycles. First Soaking (Step 1000 Fig. 1) - The seeds may be soaked in a Chlorine or Hydrogen peroxide solution having a concentration of around 0.5 PPM, for a period of approximately 30 minutes, during which they may be slowly stirred. Seeds may be fully submerged during the process. This action destroys microorganisms and thus can prevent the later formation of mildew during germination.

Second Soaking (Step 1000 Fig. 1) - The seeds may be soaked in water at a temperature of approximately 20 degrees centigrade, during which they may be very slowly stirred for a period of approximately 1 minute every hour. Seeds may be fully submerged during the process and this process will usually take place in dark conditions. Different types of seeds may require different soaking periods: * Green lentils, Wheat, Black beans, and Chick peas will usually require 24-26 hours.

» Orange lentils, Quinoa, Mash/cereal and Buckwheat will usually require 12-15 hours.

Growing (Step 2000 Fig. 1) - After second soaking seeds may be moved into ventilated germination trays, which may be made of a tight screen (approximately MESH 40). According to type of seed, seed layers of different thicknesses may be placed over the MESH screen: 180951/2 • Large Seeds - Green lentils, Wheat, Black beans, and Chick peas: will require 1-3 Centimeters in most cases, o Small Seeds - Orange lentils, Quinoa, Mash and Buckwheat: will require less then 1 Centimeter in most cases.

Temperature may be kept at approximately 20 degrees centigrade, and humidity at approximately 100%.

On the first day, germination may be performed in darkness. Starting of the second day, the process may be performed in partially lit conditions for around 8 hours a day, using either daylight, Neon lamps or sometimes both.

According to some embodiments of the present invention, partial sprouting may be defined or determined by: Harvesting (Step 3000 Fig. 1) - Somewhere between the ending stages of germination and the very beginning of the sprouting process seeds may be harvested. The exact time may be determined according to seed's root length, which correlates to the growth in concentration of the vitamins found in the seed (i.e. Wheat seeds have showed to contain the highest levels of ascorbic acid (Vitamin C) on the 6th day in the above conditions).

Different seeds may be harvested at different root lengths: ° Wheat (5-6 millimeters). o Quinoa (3-4 millimeters). o Buckwheat (2-3 millimeters).

Orange lentils (2-3 millimeters).

The seeds may be examined for their root length approximately every 4 hours, and a magnifying glass may be used.

According to some embodiments of the present invention, processing may include: Grinding and mincing (Step 4000 Fig. 1) - Seeds may be placed in an unlit room at a temperature of approximately 0-2 degrees centigrade for a period of approximately 6 hours, after which chilled seeds of each type may be separately ground in an unlit room chilled to approximately 14 degrees centigrade. The 180951/2 resulting dough product may then be covered, placed in a dark place, and stored at a temperature of approximately 0-4 degrees centigrade until processed.

Mixing and combining (Step 4000 Fig. 1) - Different percentages of different seed dough products may be used in order to produce different combinations of Amino Acids and different protein structures. Two possible combinations are: • 20% Buckwheat % Wheat % Green lentils % Orange lentils % Chick peas % Quinoa % Mash % Red beans.

And (Gluten free combination): <=> 25% Buckwheat % Green lentils % Orange lentils % Chick peas % Mash % Quinoa.

Food preparing (Step 4000 Fig. 1)— Dough product may be prepared using several methods: Powdering 1 - (Ready to Eat Powder) - The dough product of each different seed may be separately baked in a steam oven. High steam level may enable lowering Oxygen level to approximately 1%-2%. Ground seeds have a larger outer surface area which may enable a short, nutrient preserving (Vitamins and Enzymes remain undamaged) steaming period of anywhere between approximately 2 minutes for Quinoa to approximately 7 minutes for Wheat and Chick peas.

Steamed dough may then be flattened on trays, which may be made of a tight screen (approximately MESH 30) and may then be put into a slow drying 180951/2 process, in containers, at a temperature of approximately 35-38 degrees centigrade in a high Nitrogen environment. Resulting powder may be frozen at approximately -20 degrees centigrade, refrigerated at approximately 4 degrees centigrade or vacuum packed to prevent oxidation. Powder is a ready to eat product which may be used as a food supplement.

Powdering 2 - (Pre-Cooked Powder) dough may be flattened on trays, which may be made of a tight screen (approximately MESH 30) and may then be put into a slow drying process, in containers, at a temperature of approximately 35- 38 degrees centigrade in a high Nitrogen environment. Resulting powder may be vacuum packed to prevent oxidation. Powder may be used as part of various cooking techniques or as soup powder.

Baking - After the grinding process, combined seed dough mixture may be baked in a steam oven. High steam level may enable the lowering of Oxygen level to approximately 3% and thus prevent vitamin oxidation.

Frying - After the grinding process, combined seed dough mixture may be fried.

According to some embodiments of the present invention, the partially germinated seeds, prior to processing, may have protein content greater than before germination (e.g. 10% great, 50% greater, 100% greater, or more).

According to some embodiments of the present invention, the partially germinated seeds, prior to processing, may have vitamin content greater than before germination (e.g. 10% great, 50% greater, 100% greater, 600% greater, or more).

According to some embodiments of the present invention, the partially germinated seeds, prior to processing, may have mineral content greater than before germination (e.g. 10% great, 50% greater, 100% greater, or more). 180951/2 According to some embodiments of the present invention, the partially germinated seeds, prior to processing, may have a protein inhibitor concentration lower than before germination (e.g. 10% lower, 50% lower, 90% lower, etc.).

BRIEF DESCRIPTION OF THE DRAWING Fig. 1 shows a flow chart illustrating the steps of a method of producing seed based foodstuff according to some embodiments of the present invention.

DETAILED DESCRIPTION In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the Invention. However, it will be understood by those skilled in the art that the present invention may be practiced without these specific details. In other instances, well-known methods, procedures, and components have not been described in detail so as not to obscure the present invention.

For the first days of the germination process Seeds are not capable of feeding themselves, they actually sustain entirely on nutrients contained inside the seeds, much like mother milk.

During germination days, the seed's enzymes convert stored inactive nutrients into nutritional super fuel which will later allow the sprout to grow rapidly during its early days. This process can also make the seeds easier to digest.

Post germination seeds are essentially a predigested food. The seed's enzymes have already done most of the hard work. The proteins are converted into amino acids by the proteases enzymes, fats are converted into essential fatty acids by lipases enzymes and starches are converted into simple sugars by amylases.

The advantages of germination In order to achieve the sought after concentration of vitamins, minerals, soluble fibers, non-soluble fibers, protein, fat and carbohydrates, different seeds 1 80951/2 from the following families may be used: legumes, cereals, therapeutic plants and others, each of which characterizes a separate group containing different concentration of proteins, vitamins and minerals. The seeds may then go through the germination process presented hereinafter.

The resulting foodstuff products may contain increased values of proteins from plants and various types of Amino acids the body needs though does not produce in an optimal concentration, they may be a natural source of vitamins, minerals and trace elements and may contain a very low amount of saturated fat. Amounts of various vitamins from natural sources found in these products may be hundreds of percents higher than the amount of natural vitamins found in Soy beans and their digestion in the body easier in comparison.

Produced foodstuff may also be a good and flexible (different seed mixture ratios may yield different dietary fiber combinations) source of soluble and insoluble dietary fibers, which the beneficial effects of are: lowering blood-cholesterol, preventing heart diseases and improving the metabolic functioning.

The amount of Anti nutritional materials in these products may be very low as these materials are partially deactivated during the germination process and further during the cooking process. During germination, Phytic acid concentration may also be lowered, so it does not block the uptake of essential minerals such as Calcium, Magnesium, Iron and most of all Zinc.

Production Process Washing cycle (Step 1000 Fig. 1) - The seeds may be soaked in water at a temperature of approximately 20 degrees centigrade, they may be slowly stirred for several cycles of approximately 4-5 minutes each. Water used to soak the seeds may be replaced between each soaking cycle and the soaking process may be terminated when post cycled water appears to be clear. 180951/2 Green lentils, Wheat, Mash, Black beans and Chick peas will usually require 3-4 cycles. 9 Orange lentils, Quinoa and Buckwheat will usually require 8-12 cycles.

First Soaking (Step 1000 Fig. 1) - The seeds may be soaked in a Chlorine or Hydrogen peroxide solution having a concentration of around 0.5 PPM, for a period of approximately 30 minutes, during which they may be slowly stirred. Seeds may be fully submerged during the process. This action destroys microorganisms and thus can prevent the later formation of mildew during germination.

Second Soaking (Step 1000 Fig. 1) - The seeds may be soaked in water at a temperature of approximately 20 degrees centigrade, during which they may be very slowly stirred for a period of approximately 1 minute every hour. Seeds may be fully submerged during the process and this process will usually take place in dark conditions. Different types of seeds may require different soaking periods: * Green lentils, Wheat, Black beans, and Chick peas will usually require 24-26 hours.

° Orange lentils, Quinoa, Mash/cereal and Buckwheat will usually require 12-15 hours.

Growing (Step 2000 Fig. 1) - After second soaking seeds may be moved into ventilated germination trays, which may be made of a tight screen (approximately MESH 40). According to type of seed, seed layers of different thicknesses may be placed over the MESH screen: ° Large Seeds - Green lentils, Wheat, Black beans, and Chick peas: will require 1-3 Centimeters in most cases.

© Small Seeds - Orange lentils, Quinoa, Mash and Buckwheat: will require less then 1 Centimeter in most cases.

Temperature may be kept at approximately 20 degrees centigrade, and humidity at approximately 100%.

On the first day, germination may be performed in darkness. Starting of the 180951/2 second day, the process may be performed in partially lit conditions for around 8 hours a day, using either daylight, Neon lamps or sometimes both.

Harvesting (Step 3000 Fig. 1) - Somewhere between the ending stages of germination and the very beginning of the sprouting process seeds may be harvested. The exact time may be determined according to seed's root length, which correlates to the growth in concentration of the vitamins found in the seed (i.e. Wheat seeds have showed to contain the highest levels of ascorbic acid (Vitamin C) on the 6th day in the above conditions).

Different seeds may be harvested at different root lengths: o Wheat (5-6 millimeters). o Quinoa (3-4 millimeters). o Buckwheat (2-3 millimeters). o Orange lentils (2-3 millimeters).

The seeds may be examined for their root length approximately every 4 hours, and a magnifying glass may be used.

Grinding and mincing (Step 4000 Fig. 1) - Seeds may be placed in an unlit room at a temperature of approximately 0-2 degrees centigrade for a period of approximately 6 hours, after which chilled seeds of each type may be separately ground in an unlit room chilled to approximately 14 degrees centigrade. The resulting dough product may then be covered, placed in a dark place, and stored at a temperature of approximately 0-4 degrees centigrade until processed.

Mixing and combining (Step 4000 Fig. 1) - Different percentages of different seed dough products may be used in order to produce different combinations of Amino Acids and different protein structures. Two possible combinations are: o 20% Buckwheat % Wheat % Green lentils % Orange lentils % Chick peas 180951/2 % Quinoa % Mash % Red beans.

And (Gluten free combination): o 25% Buckwheat % Green lentils % Orange lentils % Chick peas % Mash % Quinoa.

Food preparing (Step 4000 Fig. 1) - Dough product may be prepared using several methods: Powdering 1 - (Ready to Eat Powder) - The dough product of each different seed may be separately baked in a steam oven. High steam level may enable lowering Oxygen level to approximately 1 %-2%. Ground seeds have a larger outer surface area which may enable a short, nutrient preserving (Vitamins and Enzymes remain undamaged) steaming period of anywhere between approximately 2 minutes for Quinoa to approximately 7 minutes for Wheat and Chick peas.

Steamed dough may then be flattened on trays, which may be made of a tight screen (approximately MESH 30) and may then be put into a slow drying process, in containers, at a temperature of approximately 35-38 degrees centigrade in a high Nitrogen environment. Resulting powder may be frozen at approximately -20 degrees centigrade, refrigerated at approximately 4 degrees centigrade or vacuum packed to prevent oxidation. Powder is a ready to eat product which may be used as a food supplement.

Powdering 2 - (Pre-Cooked Powder) dough may be flattened on trays, which may be made of a tight screen (approximately MESH 30) and may then be put into a slow drying process, in containers, at a temperature of approximately 35- 180951/2 38 degrees centigrade in a high Nitrogen environment. Resulting powder may be vacuum packed to prevent oxidation. Powder may be used as part of various cooking techniques or as soup powder.

Baking - After the grinding process, combined seed dough mixture may be baked in a steam oven. High steam level may enable the lowering of Oxygen level to approximately 3% and thus prevent vitamin oxidation.

Frying - After the grinding process, combined seed dough mixture may be fried. 180951/2 Nutritional Values for Wheat sp.rputsJn_comparison to Wheat seeds Amount of nutritional substances in Wheat and Wheat sprout* (per 100 fresh grams) "Values relating to Wheat sprouts change in accordance to sprouting day. 1 4 ABSTRACT Disclosed is a seed-based foodstuff comprised of three or more seed varieties, as a protein source. According to some embodiments of the present invention, seeds can be treated, conditioned, germinated, and processed. According to some embodiments of the present invention, seed may be processed at or before the point of sprouting.

E5-DEC-E011 (5UN) 1 Ξ: 32 NAOMI flSSIfl & CD (FRX)036flfli818 P.016/017 180951/4

Claims (7)

1. A seed-based foodstuff suitable for human consumption as a protein source, comprised of germinated seeds, processed subsequent to germination, wherein said processing is of a duration sufficient to render said foodstuff suitable for human consumption and digestion; wherein said foodstuff comprises at least three types of germinated seeds selected from the following: wheat, quinoa, buckwheat, mash, lentils, chickpeas, red kidney beans, black beans, and barley.

2. The seed-based foodstuff of claim 1 , wherein said processing is comprised of grinding said seeds and performing a heat treatment selected from: frying, cooking, baking, heat-drying, and steaming.

3. The seed-based foodstuff of claim 1 , wherein said foodstuff is selected from: a nutritional supplement, and a soup powder.

4. The seed-based foodstuff of claim 1 , wherein the final form of said foodstuff is selected from: a dough, a patty and a powder.

5. The seed-based foodstuff of claim 1 wherein said germinated seeds are characterized by having a nutritional value selected from at least one of the following: having a vitamin content of 10-600% greater than prior to germination, having a mineral content of 10-100% , or having a protein inhibitor concentration of 10-90% lower than prior to germination.

6. The seed-based foodstuff of claim 1 , comprising essential amino acids and protein.

7. A seed-based foodstuff suitable for human consumption, said foodstuff comprised of germinated seeds ground to a powder form, and provided to a user for heat-treatment prior to ingestion; wherein said foodstuff comprises at least three types of germinated seeds selected from the following: wheat, quinoa, buckwheat, mash, lentils, chickpeas, red kidney beans, black beans, and barley. For the Applicant: Naomi Assia & Co. Law Offices 15