DD227876A1 - METHOD FOR THE PRODUCTION OF A PROTEINED FOOD ADDITIVE PRODUCT BASED ON BIERTREBER, PREFERABLY FOR THE MANUFACTURE OF MEAT PRODUCTS - Google Patents

Abstract

The invention relates to a method for producing a protein-rich food additive based on spent grains, which can be added primarily meat products, such as minced meat masses. Likewise, an application in the production of fish products and in the bakery industry is possible. The aim and object of the invention is to utilize spent grains in their entirety and to provide a process which, bypassing the troublesome and expensive drying process, results in a versatile food additive product. According to the invention, a mass is prepared from a milled grain product and spent grains having 60% to 90% spent juice content, the ratio of spent grains to milled product being between 1:10 and 1: 1 extruding at temperatures above 373 K and pressures between 10 and 35 MPa and then ground. The process can be carried out without great expenditure on equipment, a conventional kneader, an extruder and a grinder is required. The resulting product can be used for minced meat, fish chops, fish pastes and also baked goods.

Description

-2- 679

embodiment

The invention will be explained in more detail below with reference to two exemplary embodiments.

example 1

From brewer's grains with a moisture content of 75% and wheat flour, a mass is prepared in a kneader. The wheat flour corresponds to the type W630. The added spent grains are 25% by weight. Subsequently, this mass is extruded in the extruder by means of hot extrusion at a temperature of about 383 Kund a pressure of about 20 MPa. The resulting extrudate is then ground to the desired grain size. The end product can be used as a breading for meat and other foods to be breaded.

Example 2

From spent grains with a moisture content of 80% and wheat semolina is prepared in a kneader a mass, the Trebereinsatz is 30 wt .-%. The mass is hot extruded at a temperature around 393 K and a pressure of about 25 MPa.

The extrudate is ground and is used as a protein-rich additional product in the production of minced meat masses, which are processed into cutlets. The application amount is 31 kg of the additive produced by the process according to the invention per 100 kg of meat.

Likewise, an additional product made according to this example can be used in the production of fish bouquets. A use is also possible in the production of spreadable fish paste.

When grinding the extrudate or when preparing the mass, spices may be added. If the additional product in the preparation of fish products, so in the present case with fish paste, can be used, for. Ginger may be added.

Claims (3)

1. A process for the preparation of a protein-rich food additive based on spent grains preferably for the production of meat products, characterized in that from a cereal product, preferably wheat semolina, and spent grains with a spent juice content of 60% to 90%, a mass is prepared, wherein the mixing ratio from spent grains to milled cereal product may be between 1:10 and 1: 1 extruded at temperatures above 373 K and pressures between 10 and 35 MPa and then ground. - 1 - 679 oil invention claim: 2. The method according to item 1, characterized in that the mass or the extrudate can be added depending on the purpose flavorings and / or spices. 3. The method according to item 1 and 2, characterized in that as a cereal product and wheat flour, wheat, but also those from rye, barley, corn or rice or even several different are added as a mixture. Field of application of the invention The invention relates to a method for producing a protein-rich food additive based on spent grains, preferably for the production of meat products. The product according to the method can be used in the production of minced meat masses, as breadcrumbs, but also in the fish processing and in the bakery industry, its use is possible. Characteristic of the known technical solutions It is generally known to further process the spent grains produced during beer production as animal feed. Due to its content of bitter substances, recovery in the human field was not considered possible for a long time. Therefore, only individual fractions of spent grains were used for food production, such as the fiber-enriched fractions and the protein-enriched fractions for bakery production. By contrast, no methods have been known according to which wet sieves have been processed in their entirety in the food industry. Meuser and coworkers write in "Utilization of spent grains for fiber-enriched bread" in Ber. 32. Tgg. For bakery technology 1981, Detmold, pp 61 to 69, that grains can be processed in the way for the production of bread by the Wet grapes are dried, sieved and then finely ground so they can be added in percentages of 5% to 10% to the dough used for baking fiber-enriched bread, but with a residual moisture content of 10% at a solids content of about 21 , 4%, the necessity to obtain 1 t of dry matter as a dry matter results in the evaporation of 3.21% of water, which alone shows that the drying of the spent grains is extremely energy-intensive and the use hardly justifies the result. For this reason, it has been thought of a mechanical dehydration of spent grains, which then follows a drying, but here there is the disadvantage that separated with the In addition, a large portion of the nutritionally valuable ingredients of the grains is lost. Although it can be returned to the brewhouse; however, for the grains, it means a reduction in their nutritional value. This is unfavorable, since with the addition of grains to bakery not only an enrichment with fiber, but also an enrichment with proteins strives. According to DE-PS 1767473 a method has become known, according to which the spent grains are pressed and the obtained spent juice is utilized for the production of bread and other baked products. Nothing is stated here about the further use of dry grains. Furthermore, it is known from DE-AS 2403203, Treber first to be separated by a screw press in fiber-containing spent juice and in Preßtreber. While the spent grains are further processed into feeds, the fiber-containing spent juice is separated by means of a vibrating screen into a low-fiber Treberpreßsaft and Rohfaserbestandteile and the low-fiber Treberpreßsaft by a decanter into a usable as a food, feed or antidiarrheal agent in the calf rearing product and the same Purpose grain paste separated. Both methods are characterized by the fact that only the spent juice is used for human nutrition purposes. The spent grains are used exclusively for animal feed. Object of the invention The invention has set itself the goal to make the grains in their totality, ie both the solids contained therein and the shoot juice, harness the human diet. Explanation of the essence of the invention The invention has for its object to provide a method which makes it possible, bypassing a drying process used in many ways as a food additive grape. According to the invention the object is achieved in that from a cereal product, preferably wheat semolina, and spent grains is prepared with a spent juice juice content of 60% to 90% mass, the mixing ratio of spent grains to milled grain product can be between 1:10 and 1: 1, the extruded at temperatures above 373 Kund pressures between 10 and 35 MPa and then milled. The mass produced from a milled grain product and spent grains can, depending on the intended use, be added to flavorings and / or spices. Wheat flour, wheat fume, as well as those from rye, barley, maize or rice or even several different can be added as a mixture as cereal meal products. It has surprisingly been found that this food additive gives all the products to which it is added a pleasant, spicy taste. Any troublesome bitterness does not appear in any way. A further advantage is that its application is not limited to baked goods, but it can be used in the same way in the production of minced meat mass for the preparation of cutlets or even for fish products, such as fish pastes or -buletten. The inventive method makes it possible for the first time to use spent grains in their entirety for purposes of human nutrition, and it is a particular advantage that the energy-consuming drying process comes to an end. Hierdruch it is possible to produce the food additive according to the method of the invention cost. In addition, its protein content is equivalent to that of the wet grains, and it is also germ-free.