Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product.
Corn
One example is the steeping of corn (or
maize), part of the milling process. As described by the US Corn Refiners Association, harvested
caryopsis of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours.
In the process their moisture content rises from 15% to 45% and their volume more than doubles. The
gluten bonds in the corn are weakened and
starch is released. The corn is then ground to break free the
cereal germ and other components, and the water used (steepwater), which has absorbed various nutrients, is recycled for use in animal feeds.
Tea
Dried teas as
loose tea or
are prepared for drinking by steeping the leaves in just
boiled or heated water to release the flavour and nutrients in the dried tea into the water. This is often done in a
Teacup,
mug,
teapot, pitcher or
urn. A
tea infuser or a
tea strainer may be used to assist in this process. There is a huge variety of teas available in the market with broad based categories like oolong, green, black, white etc. and other specialized ones catering to particular regions such as Assam, Darjeeling
etc. Each tea has to be prepared properly pertaining to their make and quality.
Beer
Steeping grain is a part of making beer.
See also
-
Brewing (disambiguation)
-
ISO 3103
-
Malting
