Cooking apparatus for reducing a content of phytic acid and phytate contained in foodstuff

1. An apparatus for soaking foodstuff in a liquid under set acid pH conditions of the liquid which are set by the apparatus so as to reduce a content of phytic acid and/or phytate contained in the foodstuff;

wherein the apparatus comprises:

a vessel for receiving the foodstuff for receiving the liquid for soaking the foodstuff within the vessel;

an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel; and

a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.

2. The apparatus of claim 1 , wherein the amount determining system is configured to determine an amount of the foodstuff and/or an amount of the liquid when contained in the vessel.

3. The apparatus according to claim 1 , wherein the amount determining system comprises a weighing system.

4. The apparatus of claim 3 , wherein the weighing system is configured to weigh a content contained in the vessel.

5. The apparatus of claim 1 , further comprising a liquid supply system configured to supply a set amount of the liquid to the vessel;

wherein the set amount of the liquid is determined by the amount determining system depending on the determined amount of the foodstuff.

6. The apparatus of claim 1 , wherein the amount determining system is configured to determine the amount of the liquid depending on a class of the foodstuff; wherein:

the apparatus comprises an interface for receiving user input indicative of the class of the foodstuff; and/or

the apparatus is configured to determine the class of the foodstuff.

7. The apparatus according to claim 1 , wherein the pH adjusting system is configured to adjust the pH level of the liquid to a value within a range of between 4 and 6.5, or within a range of between 4.5 and 6.0, or within a range of between 4.5 and 5.6.

8. The apparatus of claim 1 , wherein the apparatus is configured to execute a temporal heating profile which comprises a temperature level within a temperature range of between 30° C. and 70° C., or between 40° C. and 60° C., or between 45° C. and 55° C.;

wherein the temperature level is within the temperature range for a time period of between 1 hour and 3 hours or for time period of between 1.5 hours and 2.5 hours.

9. A method of treating foodstuff for reducing a content of phytic acid and/or phytate contained in the foodstuff by soaking using an apparatus,

the method comprising:

supplying an amount of the foodstuff and an amount of a liquid to a vessel of the apparatus;

determining the amount of the foodstuff and/or the amount of the liquid using an amount determining system of the apparatus;

adjusting the pH level of the liquid within a range of acid pH levels using a pH adjusting system of the apparatus, wherein the pH adjusting system is configured to perform an electrolysis of at least a portion of the liquid; and

soaking the foodstuff and the liquid under a set acid pH condition of the liquid, which is set by the apparatus.

10. The method of claim 9 , wherein the amount of the liquid and the amount of the foodstuff is determined so that a ratio of the amount of the liquid to the amount of the foodstuff is substantially a predefined value and/or is within a predefined range.

11. The method according to claim 10 , further comprising: selecting the predefined value and/or the predefined range from a plurality of predefined values and/or predefined ranges which are associated with different classes of foodstuff.

12. The method according to claim 10 , wherein the predefined value and/or the predefined range is within a range of between 0.4 and 1.5, or between 0.5 and 1.3, or between 0.6 and 1.15 if the foodstuff includes or substantially consists of whole grains.

13. The method according to claim 10 , wherein the predefined value and/or predefined range is within a range of between 1.5 and 4.5, or between 1.8 and 4, or between 2 and 3.8 if the foodstuff includes or substantially consists of legumes.