Steeping

Steeping or weltering may mean:

1. Saturation in a liquid solvent to extract a soluble ingredient, where the solvent is the desired product. Tea is prepared for drinking by steeping the leaves in heated water to release the flavor and nutrients. Herbal teas may be prepared by decoction, infusion, or maceration; or
2. Soaking to remove an ingredient; Example: salt from smoked ham or salted cod, where the solvent is not the desired product.

Examples

One example is the steeping of maize, part of the milling process. As described by the US Corn Refiners Association, harvested kernels of maize are cleaned and then steeped in water at a temperature of 50 °C (120 °F) 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 maize are weakened and starch is released. The maize is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various nutrients, is recycled for use in animal feeds.

References

• "Corn steeping". www.Corn.org. Archived from the original on June 13, 2005. http://web.archive.org/web/20050613003823/http://www.corn.org/web/steep.htm. Retrieved June 20, 2005.