CH170439A - Method of making a nutrient. - Google Patents

Description

  

  Method of making a nutrient. The present invention relates to a method for producing a nutrient which is characterized in that grain is soaked in water and rolled, the starch of the malt thus obtained is saccharified and the saccharified product is caramelised by heating to temperatures above 1000 C, the grains are then freed from adhering germs and shell parts and the endosperm is mixed with cocoa powder in an extremely crushed state. <I> Exemplary embodiment: </I> Barley, wheat or other cereals are soaked in water and rolled with moist heat. It is best to choose German noble grain, e.g. B.

   Barley, which has a sleek, beautiful grain shape, delicate, finely curled pods (husks) and a protein content of less than 12%. In the green malt obtained in this way, which has a water content of over 40%,

          the starch is then saccharified. The enzyme that causes the saccharification or saccharification of the starch in maltose, the diastase, is formed during the natural germination of the barley grains into malt.



  The saccharified product is then caramelized, without damaging the valuable substances, and freed from water and the root germs.



  The green malt is heated to the saccharification temperature of -72-740 C in a roasting drum, for example. This temperature is maintained for about an hour. The saccharification of the starch can then be considered to have ended. This is followed by heating to over 100.degree. This temperature is maintained for about two hours. This is where the caramelization takes place. The roasting drum is kept moving during the treatments mentioned.

   The product obtained in this way has a water content of around 7% compared to green malt, which has a water content of around 50%. The germs can easily be separated through a sieve.

        The aromatic, caramelized malt is crushed and the husk components (cellulose fibers) are removed as completely as possible from the endosperm, which is ground to powder. The malt flour powder is now mixed with so much cocoa powder that the product has a cocoa taste.



  As already mentioned, the method can be carried out with barley or wheat. You can also roll, roast and grind barley and wheat separately and then mix the resulting powders and add cocoa powder to the mixture.



  The storage of the ground grain powder until it is further processed is advantageously carried out in the absence of air. To carry out the process, a roasting drum known per se with a sieve attachment, which allows the root germs to be removed during the roasting process, is expediently used.



  According to the method according to the invention, a spicy and aromatic dry malt product can be obtained in which the nutritious, digestible and tasty components of the malt are completely contained. This malt cocoa can be prepared in the same way as cocoa.



  However, care must be taken with the addition of sugar, as the malt extract's own sweetness means that less sugar is required than with pure cocoa.

 

Claims (1)

Claim: Process for the production of a nutrient medium, characterized in that the grain is soaked in water and rolled, the starch of the malt obtained in this way is saccharified and the saccharified product is caramelized by heating to temperatures above 100 ° C., the grains are then removed from adhering germs and husk parts are freed and the endosperm is mixed with cocoa powder in a finely crushed state. SUB-CLAIMS 1. Method according to claim, characterized in that the grains are exposed to moist heat during germination. 2. Method according to patent claim and sub-claim 1, characterized in that the caramelized flour body is ground to powder and mixed with cocoa powder in a mixer. 3. The method according to claim and sub-claims 1-2, characterized in that a product 'with cocoa flavor is made from barley.