CS258170B1 - Extruded product using malt spent grainExtruded product using malt spent grain - Google Patents

Abstract

The solution relates to an extruded product consisting of 5 to 45 weight percent dried malt grist, further 55 to 95 weight percent corn, barley and/or wheat grits in combination with common flavorings. As flavorings it contains salt, cumin, garlic, poppy seeds, paprika, sugar, chocolate, etc.

Description

Presently, cereal raw materials such as corn and wheat groats are mainly used for the production of extruded products. This process has the disadvantage of the higher cost of these raw materials. It is also disadvantageous that these raw materials contain only a small amount of crude fiber, which has a beneficial effect on rational human nutrition. These deficiencies are solved by replacing a portion of the basic raw material with wheat bran, treated corn bran, pea husks, etc., which is unfavorable to the taste of the final product.

These disadvantages are solved by the process according to the invention, according to which the extruded product is produced from at least 5 to 45% by weight of dried malt grains, 55 to 95% by weight of other raw materials, e.g. other ingredients and seasonings.

The advantages of this procedure are:

- brewing grains are currently considered waste and are sold as feed in the wet state (75 to 80% of water) to agricultural organizations. The use of the spent grains according to the invention also contributes to the development of waste-free technologies in the food industry. The use of spent grains for direct human nutrition also leads to higher appreciation;

- the use of malt grains as one of the basic raw materials gives the product a specific roasted flavor, resp. bread aromas, which are also partially modified and deepened due to physical and technological conditions in the extruder;

- the extruded product contains a healthy proportion of the crude fiber required for a rational human diet. This component is contained in the current diet of our population in completely insufficient quantities. As a necessary component of food, it positively affects some of the Metabolitan functions and reduces the risk of certain civilization diseases (altered gastrointestinal tract, removal of toxic substances from the body, lowering blood cholesterol levels, etc.). In the extruded product of the invention, the crude fiber is contained in a sensory-acceptable form. The applied technological conditions (temperature, pressure) also ensure microbiological safety of the spent grains.

the production of the extruded article according to the invention allows a number of different possibilities to modify the sensory properties of the article. It is possible to manipulate not only the proportion of grains in the base mixture (5 to 45% by weight), but especially the amount and type of flavor components used;

- the use of malt grains in the starting mixture results in an extruded product which is characterized by sufficient fragility, resp. without crunch. need to dry. This procedure reduces the energy intensity of production;

- the use of malt grains saves on more expensive basic raw materials, eg corn or wheat groats, etc., which is thereby released for other uses.

Application example 1

A mixture of 75 kg corn grits and 25 kg dried malt grains is prepared and processed on a single screw extruder. The extruded product is coated with a mixture of 40 kg of heated hardened shortening fat, 3.3 kg of salt and 16 kg of ground caraway.

Application example 2

A mixture of 80 kg of corn grits, 20 kg of dried malt grains, 4 kg of caraway seeds, kg of salt and 3 kg of hot pepper is prepared. Processing in a single screw extruder produces a finished extruded product.

Application example 3

A mixture of 70 kg of wheat groats, 30 kg of dried malt grains, 3 kg of salt, kg of caraway is prepared. Processing in a twin-screw extruder equipped with a die of the desired shape produces a flat extruded bread.

Application example 4

A mixture of 75 kg of corn meal and 25 kg of dried malt is prepared. After extrusion in a single-screw extruder, the preform is wrapped in chocolate.

For the preparation of the extruded product according to the invention, it is possible for dietary purposes to reduce the salt content or to adjust the content of other substances.

Claims (2)

OBJECT OF THE INVENTION2V An extruded product characterized in that it consists of 5 to 45% by weight of dried malt grains, furthermore 55 to 95% by weight of maize, barley and / or wheat groats in combination with conventional flavoring substances. 2. The extruded product according to claim 1, characterized in that it contains salt, caraway, garlic, poppy, paprika, sugar, chocolate as the flavoring component.