| 摘要 |
A process for treating straw includes moistening the straw with a solution of a preparation concentrate containing yeast, preferably in the range 3 to 5 per cent WV, in, e.g. water, milk or whey and then storing the straw until maturity. The natural products of fermentation added to the straw are not only unobjectionable dietetically, eliminating the need for subsequent washing which is a disadvantage of certain known processes using soda lye, but also ameliorate the quality of the straw as a food-stuff. It has been found satisfactory to store the moistened straw at least until the smell of alcohol is perceptible and especially good results are achieved if the process is continued until the alcohol content is about 0.6 per cent related to the dry matter. The process may be carried out in a closed container i.e. substantially air-tight. The moistened straw may be compressed to increase its temperature and increase the yeast activity. Additionally or alternatively the straw may be compressed after maturity. Molasses or starch may be added. |
