DE114741C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

When making a health coffee by distilling barley or malt (so-called Kneipp coffees) are - according to the inventor - those contained in the grains Food is completely destroyed, and a drink is produced which is nothing is less than nutritious and also has a bitter, burning taste. Will on the other hand, unroasted malt is used according to the process known from patent specification 94086, so the disadvantage arises that the flour substances predominantly present in it arise during the infusion gelatinized by boiling water and a cloudy, hard-to-digest liquid deliver. On the other hand, the extracted sugar juice of the malt is used alone and with Coffee extract and tannins connected, as z. B. in patent specification 75897 described is, one obtains a product which contains all the components of the real coffee, and therefore, like this one, is detrimental to health.

The present process has the purpose of producing a health coffee which is in the main thing, contains only parts of the malt and the disadvantages cited above does not own. It consists essentially in the fact that the malt goes through a thick mashing process is subjected to separate the soluble nutrients from the insoluble, indigestible, whereupon the latter are burned alone and then combined with the former to form a dry mass. Form the soluble substances.

in this case a concentrated, sugar-rich wort, while the insoluble parts the malt sprouts and pods exist.

When carrying out the process, the malt is roughly crushed after the malt germs have been removed and for the purpose of saccharification and digestion like in breweries the usual thick mashing process.

The collected wort is boiled down to the syrup thickness after separation of the spent grains and mixed with melted sugar to create a malt caramel.

On the other hand, the spent grains are dried, burned and ground immediately after pressing. Likewise, the malt sprouts are lightly burned after they have previously been de-bittered by repeated soaking in water.

In order to bring about the union of these substances, proceed as follows:

The malt caramel is ground in a heated grater and mixer, it is practical with the addition of a greasy, non-rancid substance to prevent stinging and sticking to prevent the mass on the walls. It is best to use non-defatted cocoa powder, which still has the advantage has to make the later product more nutritious and tasty. A cheap cocoa powder can e.g. B. can be produced by simply drying cocoa shells vigorously and grinds.

After the trituration, the burnt and ground pods and germs are added

and continues the treatment in the grater and mixer for some time.

The product obtained in this way would now be finished and could be delivered to the trade in powder form will. However, in order to prevent later adulteration of the product, the. Mass pressed into tablets like chocolate, with better conservation at the same time is achieved.

That was produced by simply pouring boiling water on these tablets Drink is nutritious and has a pleasant, coffee-like taste.

Claims (1)

. Patent claim: Process for the production of malt coffee, characterized in that the germ-free malt for the purpose of saccharification and digestion in the manner customary in breweries Treated thick mash process and the wort obtained after separation of the Evaporated grains and mixed with melted sugar, whereupon this mixture, event, with the addition of a fatty substance with the roasted grains, as well as with the before debittered and also roasted germs of the malt is thoroughly rubbed.