Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C1/00—Preparation of malt
  • C12C1/02—Pretreatment of grains, e.g. washing, steeping
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C7/00—Preparation of wort
  • C12C7/04—Preparation or treatment of the mash
  • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash

Definitions

• the invention is related to the food industry and may be used for production of beverages, fermented beverages, ethyl alcohol and concentrates of cereal extracts.
• a method for producing a cereal adjunct for use in brewing is known (EP patent EP02251 10, publ. 1987-06-10, C08B30/12; C12C5/02; C12C7/047; C12G3/02; C08B30/00; C12C5/00; C12C7/00; C12G3/02), where starch-bearing product (barley or wheat) is crushed and extruded.
• starch-bearing product barley or wheat
• a moisture content of the starch product before extrusion is at least 20%, and extrusion is effected under high shear conditions, therefore, additional external heating is not used.
• the extruded product is dried to moisture content less than 14%.
• the shortcoming of this method is that products are crushed before extrusion, besides, the amount and size of insoluble fibrous materials (hulls) is not regulated.
• the closest known technical solution is an extruded beer adjunct processing device and processing method thereof (US patent application 20100189869, publ. 2010-07- 29 AC12C704F1 ), where rice, maize, sorghum, barley, wheat, with a moisture content of less than 15%, are crushed to 0.65 - 2.0 mm particles, then are moistened to a moisture content of 10 - 30%.
• the mass obtained is fed to the extruder, where the mass temperature is gradually elevated from 7- 25° to 60 - 95 °C, then extruded adjunct for brewing is ejected through the outlet, cooled to the ambient temperature and milled to particles of 0.9 - 2.0 mm in diameter.
• the object of present invention is method for production_of the extruded cereal product, where cereals, products thereof and/or mixtures thereof are used, containing from 4 to 20% of insoluble fibrous materials, by weight of dry matter, and/or preparing a mixture of cereals and/or products thereof, containing from 4 to 20% of insoluble fibrous materials, by weight of dry matter. Then said cereals and/or products thereof and/or mixture thereof are stirred, moistened with water and/or with water steam at 0 - 100 °C temperature up to a moisture content of 15 - 50%, extruded and ejected the product having 100 - 180 °C temperature through the apertures, which diameter is from 3 to 10 mm.
• the cereals and/or products thereof and/or a mixture thereof are moistened with water or with water steam during from 0.5 min. to 12 hours.
• the extruded mixture should contain from 20 to 100% of unmilled cereals or mixtures thereof.
• the amount of ingredients, composing the extruded cereal product from cereals, products thereof and/or mixtures thereof, in weight percentage, is:
• barley and/or wheat rye, triticale, oat, maize, buckwheat, rice, sorghum, peas and/or mixtures thereof (by weight of dry matter) from 85 to 96;
• insoluble fibrous materials contained from 4 to 20;
• the particle size of 80-90% of total mass of said extruded cereal product is from 2.1 to 5 mm.; bulk density of said product is from 350 to 600 g/dm 3 and hydration capacity is from 1.5 to 3.0 cm 3 /g.
• the mixture of the extruded cereal product and crushed cereal malt at the ratio 1 :1 has extractibility in water from 79.5 to 85% by the weight of dry matter.
• the extruded cereal product is used in production of fermented beverages (e.g., beer, kvass), ethyl alcohol, concentrates of cereal extracts.
• fermented beverages e.g., beer, kvass
• ethyl alcohol ethyl alcohol
• the extruded cereal product and barley, rye or other cereal malt is poured into the water, mixed, heated, and filtered.
• the amount of the extruded cereal product in the mixture thereof with malt is from 5 to 90%.
• the mash is produced, containing equal mass quantities of milled barley malt and extruded barley product.
• the technological conditions of mash mixing and filtration do not differ from the routine brewing regimes.
• the fluctuation range of the physical and chemical characteristics of the mash and wort are presented in the table.
• Extractibility extract fine
• % d.m. 80 - 85 4.5.1
• extractibility in the water calculated according to the weight of dry matter, is determined in the mixture of the cereal product and ground cereal malt (ratio 1 :1 ), according to the European Brewery Convention (EBC) methods 4.5.1 "Extract of malt: Congress mash";
• bran, hulls and/or insoluble fibrous materials by way of calculation according to research or data of initial crude material composition.
• Food barley with a moisture content of 12% is cleaned in the screener and magnetic separator. Then, 100 kg of barley is fed into the tank with a mixer, adding 40 kg of heated to a temperature of 25 °C drinking water, and mixing periodically for 2 hours. After that some 10 kg of water is poured out. Barley with a moisture content of about 32% is fed into the extruder, where it is extruded, and after reaching a temperature of 140 - 150 °C the product is ejected out through the apertures of 7 mm in diameter. The extruded barley slices are crushed into particles of 2.5 - 5 mm in size and dried. The physical and chemical characteristics of the obtained extruded cereal product are as follows:
• the extruded cereal product is used in the production of beer, beer beverages, and concentrates of cereal extracts.
• Example 2 The extruded cereal product is used in the production of beer, beer beverages, and concentrates of cereal extracts.
• Raw products - food rye, wheat, triticaie - are cleaned in the screener and magnetic separator.
• Wheat is ground to the course meal with particle size of 1 .5 - 2.5 mm, and whole-grain triticaie is ground to fine flour.
• a mixture is made of 20 kg unmilled rye, 65 kg of wheat meal, 10 kg of whole-grain triticaie flour and 5 kg wheat and/or rye bran.
• a moisture content of the mixture is 10%, amount of insoluble fibrous materials is 8%.
• the mixture is fed into the mixer, where it is moistened with 10 kg of water and mixed for about 30 seconds.
• the mixture with a moisture content of about 18% is fed into the extruder, where it is extruded, and after reaching a temperature of 160 - 180 °C the product is ejected out through the apertures of 3 mm in diameter.
• the extruded product is crushed to particles of 2.5 - 5 mm in size.
• the extruded cereal product is used in the production of ethyl alcohol or concentrates of cereal extracts.
• Example 3 The extruded cereal product is used in the production of ethyl alcohol or concentrates of cereal extracts.
• Food barley with a moisture content of 12% is cleaned in the screener and magnetic separator. Then, 100 kg of barley is poured into the tank with a mixer, containing 150 kg of drinking water, heated to a temperature of 80 °C, mixing periodically for 6 min. and pouring out excessive water. Barley with a moisture content of about 30% is fed into the extruder, where it is extruded, and after reaching a temperature of 140 - 150°C the product is ejected out through the apertures of 7 mm in diameter. The extruded barley slices are crushed into particles of 2.5-5 mm in size, and dried.
• the physical and chemical characteristics of the obtained extruded cereal product are as follows:
• the extruded cereal product as a cereal malt adjunct is used in the production of beer, kvass and concentrates of cereal extracts.
• Extruding of unmilled cereals by the method of present invention the product with a relatively higher volume mass, unchanged aroma, characteristic of crude product, i.e. without odour and taste, specific for extrudants, is produced, whereof starch is easier and more fully saccharized during mash mixing.
• whole hulls are preserved, this having a positive effect on the extract filtration process.
• the extruded cereal products, produced by the present invention exhibit properties, close to barley or rye malt, i.e., they quickly absorb water in the mash boiling kettle; starch hydrolysis and saccharification takes place readily. These products reduce the use of malt in brewing. They may also be used in the production of cereal extracts.

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• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Organic Chemistry (AREA)
• Health & Medical Sciences (AREA)
• Polymers & Plastics (AREA)
• Biochemistry (AREA)
• Nutrition Science (AREA)
• Bioinformatics & Cheminformatics (AREA)
• General Engineering & Computer Science (AREA)
• General Health & Medical Sciences (AREA)
• Genetics & Genomics (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Manufacturing & Machinery (AREA)
• Cereal-Derived Products (AREA)
• Non-Alcoholic Beverages (AREA)
• Medicines Containing Plant Substances (AREA)

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• 2010
  • 2010-09-28 LT LT2010077A patent/LT5842B/lt not_active IP Right Cessation
• 2011
  • 2011-03-31 EP EP11718795A patent/EP2459009A1/en not_active Withdrawn
  • 2011-03-31 WO PCT/LT2011/000006 patent/WO2012044141A1/en not_active Ceased

Non-Patent Citations (1)

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