Production of a food product by the enzymatic treatment of cereal grains

Claim 1

A PROCESS FOR THE PREPARATION OF A FOOD PRODUCT WHICH COMPRISES IN COMBINATION THE FOLLOWING SUCCESIVE STAGES: (A) OBTAINING AN ENZYMATIC PREPARATION BY SUBJECTING CERAEL GRAINS TO GERMINATION CONDITIONS, THEN SUBJECTING SAID CEREAL GRAINS WHEN THEIR GERMINATION HAS JUST BARELY STARTED TO A PHYSICAL TREATMENT FOR THE SEPARATION OF THE CELLULOSIC CONSTITUENT OF THE GRAIN WHICH IS ELIMINATED AND A LIQUID CONSTITUENT WHICH CONSTITUTES SAID ENZYMATIC PREPARATION; (B) THEN PLACING SAID LIQUID CONSTITUENT WHICH CONSTITUTES AN ENZYMATIC PREPARATION RICH IN PECTINASES OBTAINED FROM STAGE (A) IN CONTACT WITH THE SHARPS OF THE GRAINS OF THE SAME CEREAL SPECIES AS THE GRAINS TREATED IN STAGE (A), HYDROLYZING THE PECTIC CEMENT OF THE CELLULOSIC WALLS OF THE CELLS WHICH FORM SAID SHARPS AT A TEMPERATURE FROM 10* TO 70* C., THEN SEPARATING BY PHYSICAL MEANS THE NUTRITIVE AND ACTIVE ELEMENTS FREED BY THE ACTION OF THE ENZYMATIC PREPARATION RICH IN PECTINASES OBTAINED IN STAGE (A) UPON SAID SHARPS FROM THE CELLULOSE WHICH WAS BOUND PRIOR TO SAID HYDROLYSIS TO FORM A DESIRED PRODUCT.