DE1417568A1 - Process for the production of non-hardened, dried cereal malt - Google Patents

Description

Process for the production of non-hardened, dried cereal rial. The production of non-hardened, dry cereal malts is known. One of these is e.g. the so-called air malt. Diastase malts are also often not kilned, but only dried at low temperatures to keep the diastasis in as much as possible to maintain high activity. In such malts, among other things, the starch is predominantly native, at most in a very small proportion of slightly corroded form.

The invention relates to the production of a solid, non-comminuted, dried I @ _alzes from z. B. Wheat, barley, oats, rye or other cereals, which., Contains swelling starch and none or at most one only very much slight discoloration of the larynx and the shell components shows, and in which no caramelization tuzd / or aromatic formation and / or hielanold formation has occurred. It is known to wet green malt in a thin layer indirectly to a temperature during 30 to 6C i_minutes heat, the ini range of the temperature of the tensioned water steam from j- to 1C atil, for t = cup removal and LrlialLtui, - of a £ i'ocl # -eiiproc_u; ätes of about 5 to 15 iJ water- ; @e; @alt. -. L @@ t @ reder wirc; c_ by a crushed green malt out ;; a @ ie @ z or the crushing of the non-shredded ; @ leijiez ~ te_ @ @@@ _ i @ _a: .ialzes allf -e - together rotating press r: alüE2 @ 1 so that Cie Erliitzuri- Cann in thinner @: iC__1.Ci? t C_.il ,. 1: =; scorched state is going on. 1l1 each Trap is c_as Er # 3ebnis eil Procu ..> t, the flicht in lrornforra- lier-t; The long time it takes to deal with it is also detrimental Produl.ten leads, which may be undesirable. Curse, rian has steamed cured malt that has grown to the point under pressure. Finally, it is also known to steam wet t: alz, which has grown to the point, by crushing it, for example in the Iienzedäripfer, and to add this wet, largely hydrolysed malt due to the nature of this treatment, to lalt mash in the course of beer production.

According to the method of the invention, moist, non-comminuted green malt with a water content of about 25-35 iö is treated for a few minutes by indirect heating, for example with pressurized steam or by direct heating with superheated steam with displacement of air. In addition to other changes in the substance (eg denaturation of the proteins), the malt also develops swelling starch and occurs as a dry product while maintaining the grain shape. The air is - at least partially - displaced either by the water vapor that forms from the moist malt or by the superheated steam supplied. Although the heating process takes place at high temperatures - with regard to the starch at least above its so-called critical temperature - the relatively short duration of the heating and the steam atmosphere surrounding the D2alt with displacement of air result in no or at most only a very slight discoloration of the Malts and no aromatization and / or formation of elanoids. Because of the relatively low water content in the nichtzerkleinerten green malt, which is outside in the heating process is rapidly reduced, and because of the rapid rise of the temperatures in the I # crimp over the Verzuckerungstemperaturbereich of 65 - 750C addition, no hydrolysis is effected, for. B. with sugar formation from starch, cellulose or hemicelluloses, and no caramelization.

This brief heating at relatively high temperatures leads to Products that require a relatively long heating of 30 to 60 minutes differ advantageously and significantly.

The invention therefore relates to a method for the production of non-hardened, dried cereal malt by = heating, in the case of the moist, non-crushed Green malt with a water content of about 25 - 35 by indirect heating e.g. with pressurized steam or by direct heating with bite steam of e.g. 180 - 2500C on malt temples above the saccharification temperature of 60 - 750C is treated for such a short time - a few minutes - that swelling starch is formed and drying occurs in the product obtained in grain form, a discoloration of the malt but not or only to a very small extent and a caramelization and / or flavoring and / or melanoid formation does not occur. For the invented procedure Any managed or harvested green malt can be used. So can it Green malt in the switch, on threshing floors and / or pneumatically z.8. in boxes or the like can be produced by various methods. It can be green malt with just straight Life awakened germination system and / or with leaf germination and / or with broken through short or long root seedlings can be used.

Examples of the preparation 1. Moist nichtzerlcleinertes green malt having a water content of about 25 - i 35 successive to the top inlet of a etwa'5 - 10 m long, to the slightly sloping slowly rotating horizontal axis, consisting of heat conducting material tube of about 20 - 40 cm clear width poured in. The entire length of the rotating tube is located in a standing, heat-conducting tube of slightly larger diameter, which is covered with heat protection on the outside. is .. Through this jacket tube, tensioned steam of about 3 - 5 atmospheres is sent, which heats the entire surface of the rotating tube and the thermal oil flowing slowly downwards in this tube.

The river flowing to the moist Grihlinalz bilee, -ide Dai: pf; rr äsen can be slowly or quickly withdrawn zrerde, 2. For c'_en passage up to the exit device at the bottom c'_e des rotiere =: c'ezi pipe needs about the green malt 1f - 50 1ä.nuteii: .e, laugh - desired unlocking Ti oc'niuxig han .--. Z these 3ehandliuz; of the green malt on or twice @riec: .er "_iolt. The nichtzer'_cyeinerte malt f.illt ciiellstarklvehaltig unc_ #; counted as part of this. 2. Moist, non-crushed green malt with a water capacity of about 25 - 5i @ is poured into a drum which can be rotated about its longitudinal axis and can be fed under pressure from the inside with Daripf and is heated from the outside - as is the case, for example, in German patent no. 585 S19 is described - introduced. After the drum has been closed, the green malt is treated with pressurized steam of, for example, about 5 - 12 atmospheres for a short time. After that, the vapor pressure increases rapidly The grain of malt is inflated or puffed a little by the water vapor escaping from its interior. It is obtained as dry grains containing swelling starch.

Other known apparatuses - such as these, for example, are used for the production of puffed grain, such as puffed rice, can be used for the process according to the invention. 3. Moist nichtzerkleinertes green malt with a water content of about 25 - 35% is introduced into a vessel through which hot steam of z. B. 180 - 250 ° C flows at low speed under low pressure. The treatment takes about 10-20 minutes. The malt that has not been crushed is obtained with swelling starch and dry.

The non-comminuted green malt treated according to Examples 1-3 can be previously wet-sterilized by known methods. However, it can also be treated in a non-sterilized manner, because during the treatment according to the examples the dried germs become detached from the malt grain and can be wiped off the finished grain in a known manner.

The granular malt containing swellable starch produced according to the invention can advantageously be used for many purposes. It can be made of him in beverage production or for baking and Idährmittelzwecke the particular requirements peeling products, spelled, bowls, Griese, grist flour or any contraction and fineness.

Also used in the fermentation beverage advice, the starchy malt saccharifies faster and more perfectly. It gives the finished drink better shelf life. and rescent by increasing the viscosity and the resulting better carbonation and slower carbonation and by stabilizing the colloidal system in the drink. As a result of the treatment described, undesired bitter substances are removed by steam distillation in the chemical-technical sense and do not get into the drink. The native proteins of the malt according to the invention are denatured, for example irreversibly coagulated, and therefore only get into the drink in smaller quantities, so that its cold cloudiness is lower and its resistance to shaking is increased. When used as a nutrient, flours made from the malt according to the invention are easier to digest because of their open nature

Claims (1)

P ate nt claims 1. Process for the production of non-hardened, dried cereal malt by heating, characterized in that moist, non-comminuted green malt with a water content of about 25 - 35 gö by indirect heating z.-B. with pressurized steam or by direct heating with hot steam from z. B. 180-250 ° C at malt temperatures above the acidification temperature of 60-750C for such a short time - a few minutes - is treated that although swelling starch formation and drying occurs in the product obtained in grain form , -a discoloration of the malt, however, not or only to a great extent to a small extent and there is no caramelization and / or aromatization and / or formation of melanoid substances . a. Process according to claim 1, characterized in that the moist, non-comminuted green malt is successively located in an S - 10 m long, slowly rotating jacket that is slowly rotating around the slightly inclined horizontal axis in a stationary , externally thermally insulated jacket charged with steam at the front for about 3 - 5 atmospheres A pipe with a clear width of about 20 - 40 cm is poured and treated in it for about 10 - 30 minutes. 3. The method according to claim 1 1, characterized in that the treatment of the moist, non-comminuted green malt takes place in apparatuses which are known for the production of puffed grain, the initial vapor tension being about 5 - 12 atmospheres and the vapor pressure being quickly lifted after a short time will. 4. The method according to claim 11, characterized in that moist, non-crushed green malt is treated with a slowly flowing superheated steam of, for example, 180-250 ° C for 10-20 minutes.