CS252386B1 - A method of producing a dark malt flower poppy - Google Patents

Abstract

The solution falling within the field of food industry concerns a method of producing a flour prepared from a fine raw material, pure dark malt flower after extraction with ether in a weight ratio of 1:1. After removing the ether residues, it is then roasted at a temperature of 175 to 180 °C for 35 to 45 min. and ground after cooling. Flour can replace up to 25% of cocoa powder, coffee and poppy seeds in bakery and confectionery products and long-life pastries.

Description

The solution in the food industry relates to the method of producing a meal prepared from the secondary raw material, a pure dark malt flower after extraction with ether in a weight ratio of 1: 1. After removal of ether residues, it is roasted at 175-180 ° C for 35-45 ° C. min. and after cooling, grind. Up to 25% of cocoa powder, coffee and poppy seed in bakery and pastry products and durable pastry can be replaced by meal. 252386 252386

BACKGROUND OF THE INVENTION The present invention relates to a method for producing a dark malt flower meal.

The malt flower, as a secondary raw material obtained in the production of dark malt, is only used as animal feed. It has not yet been used for food purposes.

This disadvantage is substantially obviated by the method of the invention, wherein the dark malt blossom is extracted with ether in a ratio of 1: 1 by weight, after the ether is removed, it is further roasted at 175-180 ° C for 35-45 ° C. min, then allowed to cool to room temperature and finally ground. By the obtained flour, the coloring with synthetic dyes can be replaced and the structure of bakery and confectionery products can be improved with an additive of natural origin. With a dark malt flower meal, up to 25% of the cocoa powder and coffee imported from the foreign exchange area can be replaced with up to 25% poppy in bakery and confectionery products and in durable pastries. The use of this meal enriches food with valuable nutritional ingredients (lecithin, B-group vitamins, biogenic elements, essential amino acids) and dietary properties (fiber) and organoleptic (color and flavorings).

The dark malt flower is cleared of any whole barley grains and barley scraps (which are lighter than the malt flower). By sieving through a 2 mm mesh suture, the barley husks and grains are separated and used in the feed industry. The pure dark malt flower is extracted once with ether (1: 1) to remove fat that would impair its orgainoleptic properties when stored. The defatted malt flower is freed of complete ether. The flower thus prepared is roasted for 40 min at 180 ° C in a 5 cm layer. It cools down and after cooling it is ground on a stool mill to a fine meal which is dark brown in color. The flour is stored in moisture and oxygen impermeable containers (eg polypropylene welding packages, etc.) in a dark, cold storage. Storage time up to 6 months. Before use, it is mixed in a suitable cocoa powder mixer with a ratio of 1: 3a and the dry mixture is used to prepare the cocoa powder, or into creams and fillings of confectionery and durable pastry. It is also possible to replace up to 25% of the poppy by mixing the poppy with the flour of the invention in a 1: 3 ratio.

There were no differences in the taste of the products prepared without addition and with the addition of malt blossom flour.

Claims (1)

SUBJECT A method of producing a dark malt blossom flour characterized in that the dark malt blossom is extracted with ether at a ratio of 1: 1 by weight, then roasted at 175 to 180 ° C for 35 to 45 minutes after removal of the ether residues, then left to dry. cool to ambient temperature and finally grind.