Preparation of an Uncooked Sunflower Seed Foodstuff

Raw, whole, hulled sunflower seeds are first thoroughly soaked, drained and rinsed to remove any unwanted impurities, and to remove the majority of the seed membranes. The cleansed seeds can either be placed in room temperature tap water, or simply kept moist, until the seeds are sprouted. Care should be exercised to insure that the seeds are sprouted only until the sprout itself is approximately one-fourth inch in length (as it has been discovered that excessively sprouted seeds produce a foodstuff of unpleasant color and uncomfortably hot to the taste), and to insure that the seeds sprout but do not mold (i.e., produce fungus growth). In this regard, it has been found that only whole seeds should be used and that seed fragments should be discarded before sprouting, as the fragments are more prone to molding. As the seeds absorb an abundance of water, a volume of water roughly equal to one and one-half the volume of seeds will be sufficient, and less water will, in some instances, suffice. It has been found that soaking the seeds or maintaining them moist for approximately 12-20 hours is adequate in order to sprout the seeds properly. The preferred method is to soak the seeds for approximately eight hours, then drain the seeds, but keep them in a cool place for another 10-12 hours, rinsing the seeds every 2 hours or so.

The sprouting of the seeds is important in that it has been found that this sprouting decreases the protease inhibitor to minimum quantities and increases vitamin content. It is desirous, however, to have some protease inhibitor present.

During the soaking and sprouting procedure, more of the shell membranes will loosen and can be removed by one or more vigorous rinsings. Additionally, the seeds can be soaked and washed in agitated water which will be more effective to remove the seed membranes which are high in phosphorus, and therefore undesirable.

After the seeds are thoroughly soaked, they should be given a final rinse and allowed to drain to eliminate excess water. However, it is not necessary, and it is undesired, to allow the seeds to drain for too great a period of time. Eight to ten minutes is typically sufficient.

In the preferred embodiment, uncooked organic raisins which have also been soaked in water are mixed together with the sprouted and rinsed sunflower seeds. (Commercially prepared raisins should be avoided as they have been subjected to high heat during processing.) The raisins and sprouted sunflower seeds are ground in any suitable mechanical device which will produce a dough. A regular kitchen-type food processor and a nutbutter maker have proven effective.

Prior to grinding the seeds, enzymes, nutritious foodstuffs (dried sprouts for example), vitamins and other nutrient supplements can also be added to the seeds. Such things as amylase, iron, zinc, manganese, magnesium, phytase and/or any of the vitamin or food supplements can be added in any desired dosage. When ground with the seeds, the supplements will be thoroughly mixed.

Flavoring, such as carob powder, tamari, miso, salt, herbs and other seasonings can also be added to the seeds before or during the grinding stage. This does not interfere with the processing or drying of the foodstuff, but can be used to vary the flavor and nutrient content of the resultant product. The foodstuff having carob powder added tastes much like chocolate, whereas the tamari and miso flavored product have a somewhat meat-like taste. Those with added salt taste much like salted sunflower seeds or salted chips. Any number of other herbs, flavorings can be added to obtain a number of tastes.

The resultant dough is then formed into any shape that may be quickly air dried. A flat shape characterized by "peaks" and "valleys" on one side so as to increase surface area has been found preferable. This shape can be easily made by using a regular kitchen fork to flatten a ball of the dough or to shape a slice of the dough. The crucial aspect here is to ensure that whatever shape the dough is formed into will air dry quickly, and will not be prone to interior molding which may have deleterious effects on persons ingesting same.

It has been found that the dough can be formed into long or short rolls of the desired diameter. Cookie shaped slices from the roll are easy to prepare and air dry. This forming and shaping of the dough can be done by hand or by conventional food processing apparatus currently available in the industry. If done by hand, it has been found that the rolls can be made more manageable by placing them into a refrigerator or freezer until they become cold, firm and easier to handle.

Thin slices may be cut from the rolls by use of a knife or any other suitable type of mechanical slicer. These slices are placed on a screen, perforated metal sheet or other suitable apparatus to allow for ambient air drying, although a fan and/or mild heat, around 100.degree. to 130.degree. F., may also help in cold or damp climates. The air drying, depending on atmospheric conditions, will take two to six days. In a 100.degree. to 130.degree. F. dehydrator, drying is typically completed in 12 to 18 hours. The drying process is complete when the product is firm and dry all the way through.

Although a precise description of the preferred embodiment is set forth above, it will be understood to those in the art that many modifications thereupon are possible, without departing from the inventive concepts hereinafter claimed. Accordingly, this patent and the protection provided hereby is not to be limited to the preferred embodiment, but is of the full scope of the appended claims.