TH35567A - Malt beverage powder and process - Google Patents

Abstract

DC60 (19/02/42) A process for producing malt beverage powders that reduces drying needs, brings malt-mixed beverage mixtures with approximately 9% less total moisture by weight into the press. And then ironed using heat at approx less temperature 150 degrees Celsius During ironing with heat Put inert gas into the press and mix it. Homogeneous Into the malt drink mix To cause the molten mass that Mixed with gas Roll the molten mass mixed with gas through one or more holes to obtain the expanded rolled portion. Which is then frozen to make the expanded structure of the section The expanded rolled out stable, the rolled out expansion, is ground into powder. A process for producing malt beverage powders that reduces drying requirements. The malt-infused beverage mix with approx. 9% less total moisture by weight is brought into an ironing machine and ironed to a temperature less than approx. 150 ° C during heat ironing. Inert gas is introduced into an extruder and homogenized into a malt blender. To produce a molten mass that is mixed with gas Roll the molten mass mixed with gas through a hole. Hole or more To get the rolled out part that expanded Which is then frozen to make the expanded structure of the rolled section The expanded portion is rolled out and grinded into powder.

Claims (9)

1.Process for the production of malt beverages (maltedbeverage powder) The process consists of By putting malt mixes into an extruder, the malt mixes have approximately 9% less total moisture content by weight. Iron until the temperature is sufficient. To obtain the molten mass but less than 150 ํ; Rolling the molten mass through one or more holes. To get the extrudate part that is expanded; To cool down the rolled out portion To make the expanded structure of the rolled part To stabilize and grind the expanded rolled portion into powder. 2. Process according to claim 1 in which an inert gas is injected into the molten mass in the press. 3. Process according to claim 1 or claim 2 where malt mixtures contain between 10 to 80% malts by weight and protein sources from approximately 15 to 30% by weight. 4. Process according to claim 3 where malt is in the form of liquid malt extract (malt extract) or malt powder or both. 5. Process according to claim 3 or claim 4, choosing protein source from milk powder, milk protein, egg protein, soy protein extract. Or soy concentrates (soya concentrates or isolates) and blends of such protein sources. 6. Process for any one of 3- to 5 claim In the mix, malt beverages also contain a powdered or granule 15% to 30% by weight of 5% to 20% cocoa powder by 5% to 15% fat weight. % By weight 7. Process for any one of the 1 to 6 claims Where the moisture content in a malt beverage mixture is approximately 7% to 2% by weight. 8. Process for any of the 1 to 7 claims That heats the malt beverage mixture to a temperature in the range of about 120 ํ to 150 ํ. 9. Process according to one of the 1 to 8 claims. That made the rolled-out part that expanded to cool to a temperature less than 60 ํ C 1 0. Process according to one of the 1-9 claims That the expansion of the rolled-out portion begins within 3 seconds when the rolled-out portion that expands from the hole