US PATENT SUBCLASS 127 / 68
.~.~.~.~ Steeping

Current as of: June, 1999
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127 /   HD   SUGAR, STARCH, AND CARBOHYDRATES

*  DD  PROCESSES {1}
34  DF  .~ Carbohydrate manufacture and refining {3}
65  DF  .~.~ Starch manufacture and refining {3}
67  DF  .~.~.~ Treatment of starch-bearing material {2}
68.~.~.~.~ Steeping

DEFINITION

Classification: 127/68

Processes involving the cooking or softening of grain or amylaceous plant material by liquid or steam treatment. The liquid may or may not contain an added chemical.

SEE OR SEARCH THIS CLASS, SUBCLASS:

28,

SEE OR SEARCH CLASS

426, Food or Edible Material: Processes, Compositions, and Products, appropriate subclasses, especially 506+ for processes involving the treatment of an edible material with an aqueous material.

435, Chemistry: Molecular Biology and Microbiology,

435, for processes that include steeping seeds or grain.