RU2414506C1 - Method for production of polymalt concentrate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is implemented by way of mixing malt concentrates produced as a result of separate processing different cereals malt wort. At least one of the malts is green malt or a mixture of dry and green malts of the same cereal.

EFFECT: enhanced biological or nutritional value of the target product due to preservation of biologically active substances contained in the vegetal raw materials used.

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Description

The invention relates to the food industry, namely the production of polysalt malt extracts (concentrates), and can be used in the manufacture of food products in the non-alcoholic and confectionery industries.

Known (Patent RU No. 1585320) is a method for producing a polysalt malt extract for the dairy, non-alcoholic and confectionery industries, including mash preparation from a mixture of malt by grinding them, enzymatic hydrolysis of mash mass, wort separation and thickening it under vacuum.

The closest in the set of essential features is the known (Patent RU No. 1666527) method for producing a polysalt extract, which includes separate soaking, germination, drying, crushing of a mixture of malts, mashing crushed malts with water, enzymatic hydrolysis, filtering and thickening, taken as a prototype for the claimed invention wort under vacuum.

The reasons that impede the obtaining of the technical result indicated below when implementing known methods include the fact that exclusively dried malt is used for processing the wort (the final step in the production of malt is drying it), and the extract is produced from the wort obtained by processing the polysalt malt ( malts of different crops).

The problem to which the invention is directed is the production of high-quality raw materials for natural food products that have a restorative and / or therapeutic effect, including dietary.

The technical result that can be obtained by carrying out the invention is to increase the biological and / or nutritional value with the specified physicochemical and biomedical parameters of the target product by preserving the biologically active substances of the plant materials used (grain products).

The specified technical result in the implementation of the invention is achieved due to the fact that in the known method for producing polysalt malt concentrate, including the processing of malt to produce wort, the malt concentrates obtained as a result of separate processing to produce malt wort of different crops are mixed, at least one of the malts is freshly sprouted malt or a mixture of dried and freshly sprouted malts of one grain crop.

Part of the dried malt used for processing, in order to reduce the cost of the final product (additional technical result) can be replaced by unmalted raw materials.

The best technical result in the implementation of the invention is achieved under the following conditions:

- four of the malts processed into musts of different crops, taken in equal amounts, are a mixture of dried and freshly germinated malts of one grain crop or a mixture of dried, freshly germinated malts and unmalted raw materials of one grain crop;

- the amount of grain products processed in freshly germinated form is 50% of all processed grain products.

The considered method for the production of polysalt malt concentrate according to the proposed method consists in the separate production of malt concentrates of each grain culture and subsequent mixing of the obtained malt concentrates in various ratios to obtain a polysalt malt concentrate with specified physicochemical and biomedical parameters (dry matter content, color, acidity, content carbohydrates, protein substances, amine nitrogen, trace elements, vitamins, etc.).

The main raw material for the production of polysalt malt concentrate (a concentrated solution of extractives of grain raw materials) is malt made from various cereals. Malt production consists of the following main technological stages: soaking the grain, germinating it and, as a rule, drying - dried malt. Malt obtained by soaking and germinating (without drying) is freshly germinated (freshly grown) malt. Due to the peculiarity of the grain structure and its chemical composition, each of the grain crops used in the technology for the production of malt uses its own separate technology for the production of malt.

Upon receipt of the polysalt malt concentrate, the processing of malts of individual crops is carried out by crushing dried malt, or freshly sprouted malt, or a mixture of dried and freshly sprouted malt of one grain crop, mashing, filtering the mash, heat treating the resulting wort, thickening it under vacuum and subsequent heat treatment of the resulting malt concentrate.

The technology for producing a polysalt malt concentrate using or adding malts at the processing stage to produce freshly grown grain musts eliminates the loss of biologically active substances generated during malt cultivation. The resulting polysalt malt extract is rich in essential amino acids, micro and macro elements: potassium, magnesium, phosphorus, magnesium, silicon, selenium.

Below, as an example of a description of the method for producing a specific polysolod concentrate, information is provided confirming the possibility of carrying out the invention to obtain the above technical result.

Example

A polysalt malt concentrate is prepared from cereals (rye, barley, wheat, oats, corn, rice), four of which (barley, rye, wheat, oats), processed in freshly grown form, are in equal proportions:

- Barley - 25%,

- Wheat - 25%,

- Rye - 25%,

- Oat - 25%.

Malt involved in the production of polysalt malt concentrate:

1 - Wheat malt (mixture) 15000 g: 10000 g freshly germinated + 5000 g dried.

2 - Malt (mixture) of rye 15000 g: 10000 g freshly germinated + 5000 g dried.

3 - Malt (mixture) barley 15000 g: 10000 g freshly germinated + 5000 g dried.

4 - Oat malt (mixture) 15000 g: 10000 g freshly germinated + 5000 g dried.

5 - Corn malt - 10000 g.

6 - Rice Malt - 10000 g.

Dried processed cereal products: 40,000 g.

Freshly processed cereal products: 40,000 g.

Total cereal products: 80,000 g.

As a result, the obtained polysalt malt concentrate of freshly malt is 40,000 g, which is 50% of the total amount (80,000 g) of grain products processed for malt.

The technological scheme for the production of polysalt malt concentrate includes the following stages: 1) preparation of malt concentrate for each grain crop, 2) mixing of malt concentrates.

Separate preparation of each malt concentrate (wort concentrate) is carried out by:

- crushing of dried corn and rice malts and mixtures (freshly grown and dried components) of rye, wheat, barley and oat malts:

- mashing,

- filtering,

- heat treatment of the wort,

- wort thickening,

- heat treatment of the obtained malt concentrate.

Crushing of grain products (malts) is carried out on special equipment that allows crushing freshly germinated malt with a moisture content of 48-52%. Crushed grain products are mixed with water in a ratio of 1: 2.5, thereby stimulating the action of enzymes (proteases) that break down proteins.

Mashing begins at a temperature of 45 ° C, which also allows for intensive hydrolysis of high molecular weight protein compounds and to obtain a large number of amino acids. After that, the mash is kept at certain temperatures to transfer to a dissolved state and further hydrolysis of starch polysaccharides by appropriate enzymes.

Filtration is the process of dividing mash into two fractions: solid - grains and liquid - wort, carried out on special filtration plants.

Wort heat treatment - the wort is heated to a temperature of 80 ° C. Higher temperatures and boiling of the wort are eliminated in order to avoid initiating the melanoidin formation reaction and the Strecker amino acid splitting, which lead to a decrease in the number of amino acids in the wort.

The wort is thickened by vacuum evaporation in a special vacuum evaporation unit at a temperature of not more than 80 ° C under a vacuum of -0.5 atm.

The heat treatment of the obtained malt concentrate is carried out at a temperature not exceeding 100 ° C and a duration of not more than 5 minutes, which also contributes to the preservation of the maximum number of amino acids in the polysalt malt.

The resulting malt concentrates are mixed to obtain a polysalt malt concentrate.

The table summarizes the data on the quantitative and qualitative content of amino acids obtained as a result of a comparative analysis of the polysalt malt concentrate obtained without adding freshly sprouted grain crops with the polysalt malt concentrate obtained by the claimed method.

Table Amino acids (mg / 100 g) Polysalt malt concentrate (without the addition of freshly germinated crops) Polysalt malt concentrate (with the addition of freshly sprouted grain crops) Aspartic 96.0 293.3 acid + Asparagine Glutamine 356.7 1289.2 acid + Glutamine Histidine 27.4 72.8 Series 65.9 195.5 Arginine 23.3 43,4 Glycine + 123.5 423.4 threonine Alanine 57.6 207.3 Tyrosine 48,2 116.9 Valine 52.1 186.0 Methionine 37.0 85.3 Isoleucine 43.9 138.2 Phenylalanine 42.5 143.3 Leucine 54.9 204.3 Lysine 15.8 389.5

The claimed method allows to obtain a polysalt malt concentrate in which the content of amino acids (including essential ones) is significantly higher than in the polysalt malt concentrate obtained by processing malt without adding freshly sprouted grain crops, which is confirmed by the results of the analysis.

Claims (5)

1. A method of producing a polysalt malt concentrate, including the processing of malt to produce wort, characterized in that the malt concentrates obtained as a result of separate processing to produce malt wort of different crops are mixed, while at least one of the malt is freshly germinated malt or a mixture of dried and freshly germinated malts of one grain crop. 2. The method according to claim 1, characterized in that four of the malts processed into musts of different crops, taken in equal amounts, are a mixture of dried and freshly germinated malts of one grain crop. 3. The method according to any one of claims 1 and 2, characterized in that part of the dried malt used for processing is replaced with unmalted raw materials. 4. The method according to any one of claims 1 and 2, characterized in that the amount of grain products processed in freshly grown form is 50% of all processed grain products. 5. The method according to claim 3, characterized in that the amount of grain products processed in freshly grown form is 50% of all processed grain products.