WO2012044141A1 - Method for production of extruded cereal product and such product - Google Patents

Method for production of extruded cereal product and such product Download PDF

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Publication number
WO2012044141A1
WO2012044141A1 PCT/LT2011/000006 LT2011000006W WO2012044141A1 WO 2012044141 A1 WO2012044141 A1 WO 2012044141A1 LT 2011000006 W LT2011000006 W LT 2011000006W WO 2012044141 A1 WO2012044141 A1 WO 2012044141A1
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WO
WIPO (PCT)
Prior art keywords
product
cereals
extruded
mixture
products
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Application number
PCT/LT2011/000006
Other languages
French (fr)
Inventor
Romualdas Grikstas
Original Assignee
Uab Naujasis Nevezis
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Uab Naujasis Nevezis filed Critical Uab Naujasis Nevezis
Priority to EP11718795A priority Critical patent/EP2459009A1/en
Publication of WO2012044141A1 publication Critical patent/WO2012044141A1/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/02—Pretreatment of grains, e.g. washing, steeping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash

Definitions

  • the invention is related to the food industry and may be used for production of beverages, fermented beverages, ethyl alcohol and concentrates of cereal extracts.
  • a method for producing a cereal adjunct for use in brewing is known (EP patent EP02251 10, publ. 1987-06-10, C08B30/12; C12C5/02; C12C7/047; C12G3/02; C08B30/00; C12C5/00; C12C7/00; C12G3/02), where starch-bearing product (barley or wheat) is crushed and extruded.
  • starch-bearing product barley or wheat
  • a moisture content of the starch product before extrusion is at least 20%, and extrusion is effected under high shear conditions, therefore, additional external heating is not used.
  • the extruded product is dried to moisture content less than 14%.
  • the shortcoming of this method is that products are crushed before extrusion, besides, the amount and size of insoluble fibrous materials (hulls) is not regulated.
  • the closest known technical solution is an extruded beer adjunct processing device and processing method thereof (US patent application 20100189869, publ. 2010-07- 29 AC12C704F1 ), where rice, maize, sorghum, barley, wheat, with a moisture content of less than 15%, are crushed to 0.65 - 2.0 mm particles, then are moistened to a moisture content of 10 - 30%.
  • the mass obtained is fed to the extruder, where the mass temperature is gradually elevated from 7- 25° to 60 - 95 °C, then extruded adjunct for brewing is ejected through the outlet, cooled to the ambient temperature and milled to particles of 0.9 - 2.0 mm in diameter.
  • the object of present invention is method for production_of the extruded cereal product, where cereals, products thereof and/or mixtures thereof are used, containing from 4 to 20% of insoluble fibrous materials, by weight of dry matter, and/or preparing a mixture of cereals and/or products thereof, containing from 4 to 20% of insoluble fibrous materials, by weight of dry matter. Then said cereals and/or products thereof and/or mixture thereof are stirred, moistened with water and/or with water steam at 0 - 100 °C temperature up to a moisture content of 15 - 50%, extruded and ejected the product having 100 - 180 °C temperature through the apertures, which diameter is from 3 to 10 mm.
  • the cereals and/or products thereof and/or a mixture thereof are moistened with water or with water steam during from 0.5 min. to 12 hours.
  • the extruded mixture should contain from 20 to 100% of unmilled cereals or mixtures thereof.
  • the amount of ingredients, composing the extruded cereal product from cereals, products thereof and/or mixtures thereof, in weight percentage, is:
  • barley and/or wheat rye, triticale, oat, maize, buckwheat, rice, sorghum, peas and/or mixtures thereof (by weight of dry matter) from 85 to 96;
  • insoluble fibrous materials contained from 4 to 20;
  • the particle size of 80-90% of total mass of said extruded cereal product is from 2.1 to 5 mm.; bulk density of said product is from 350 to 600 g/dm 3 and hydration capacity is from 1.5 to 3.0 cm 3 /g.
  • the mixture of the extruded cereal product and crushed cereal malt at the ratio 1 :1 has extractibility in water from 79.5 to 85% by the weight of dry matter.
  • the extruded cereal product is used in production of fermented beverages (e.g., beer, kvass), ethyl alcohol, concentrates of cereal extracts.
  • fermented beverages e.g., beer, kvass
  • ethyl alcohol ethyl alcohol
  • the extruded cereal product and barley, rye or other cereal malt is poured into the water, mixed, heated, and filtered.
  • the amount of the extruded cereal product in the mixture thereof with malt is from 5 to 90%.
  • the mash is produced, containing equal mass quantities of milled barley malt and extruded barley product.
  • the technological conditions of mash mixing and filtration do not differ from the routine brewing regimes.
  • the fluctuation range of the physical and chemical characteristics of the mash and wort are presented in the table.
  • Extractibility extract fine
  • % d.m. 80 - 85 4.5.1
  • extractibility in the water calculated according to the weight of dry matter, is determined in the mixture of the cereal product and ground cereal malt (ratio 1 :1 ), according to the European Brewery Convention (EBC) methods 4.5.1 "Extract of malt: Congress mash";
  • bran, hulls and/or insoluble fibrous materials by way of calculation according to research or data of initial crude material composition.
  • Food barley with a moisture content of 12% is cleaned in the screener and magnetic separator. Then, 100 kg of barley is fed into the tank with a mixer, adding 40 kg of heated to a temperature of 25 °C drinking water, and mixing periodically for 2 hours. After that some 10 kg of water is poured out. Barley with a moisture content of about 32% is fed into the extruder, where it is extruded, and after reaching a temperature of 140 - 150 °C the product is ejected out through the apertures of 7 mm in diameter. The extruded barley slices are crushed into particles of 2.5 - 5 mm in size and dried. The physical and chemical characteristics of the obtained extruded cereal product are as follows:
  • the extruded cereal product is used in the production of beer, beer beverages, and concentrates of cereal extracts.
  • Example 2 The extruded cereal product is used in the production of beer, beer beverages, and concentrates of cereal extracts.
  • Raw products - food rye, wheat, triticaie - are cleaned in the screener and magnetic separator.
  • Wheat is ground to the course meal with particle size of 1 .5 - 2.5 mm, and whole-grain triticaie is ground to fine flour.
  • a mixture is made of 20 kg unmilled rye, 65 kg of wheat meal, 10 kg of whole-grain triticaie flour and 5 kg wheat and/or rye bran.
  • a moisture content of the mixture is 10%, amount of insoluble fibrous materials is 8%.
  • the mixture is fed into the mixer, where it is moistened with 10 kg of water and mixed for about 30 seconds.
  • the mixture with a moisture content of about 18% is fed into the extruder, where it is extruded, and after reaching a temperature of 160 - 180 °C the product is ejected out through the apertures of 3 mm in diameter.
  • the extruded product is crushed to particles of 2.5 - 5 mm in size.
  • the extruded cereal product is used in the production of ethyl alcohol or concentrates of cereal extracts.
  • Example 3 The extruded cereal product is used in the production of ethyl alcohol or concentrates of cereal extracts.
  • Food barley with a moisture content of 12% is cleaned in the screener and magnetic separator. Then, 100 kg of barley is poured into the tank with a mixer, containing 150 kg of drinking water, heated to a temperature of 80 °C, mixing periodically for 6 min. and pouring out excessive water. Barley with a moisture content of about 30% is fed into the extruder, where it is extruded, and after reaching a temperature of 140 - 150°C the product is ejected out through the apertures of 7 mm in diameter. The extruded barley slices are crushed into particles of 2.5-5 mm in size, and dried.
  • the physical and chemical characteristics of the obtained extruded cereal product are as follows:
  • the extruded cereal product as a cereal malt adjunct is used in the production of beer, kvass and concentrates of cereal extracts.
  • Extruding of unmilled cereals by the method of present invention the product with a relatively higher volume mass, unchanged aroma, characteristic of crude product, i.e. without odour and taste, specific for extrudants, is produced, whereof starch is easier and more fully saccharized during mash mixing.
  • whole hulls are preserved, this having a positive effect on the extract filtration process.
  • the extruded cereal products, produced by the present invention exhibit properties, close to barley or rye malt, i.e., they quickly absorb water in the mash boiling kettle; starch hydrolysis and saccharification takes place readily. These products reduce the use of malt in brewing. They may also be used in the production of cereal extracts.

Abstract

The method for production of the extruded cereal product is proposed, where cereals and/or products thereof and/or mixture thereof are used, containing from 4 to 20% of insoluble fibrous materials, and the particle size of said product is from 2.1 to 5 mm. Said mixture should have from 20 to 100% of unmilled cereals; besides, insoluble fibrous materials may be further added to the mixture. The invention may be used in the production of beverages, fermented beverages, ethyl alcohol and concentrates of cereal extracts. ˙

Description

METHOD FOR PRODUCTION OF EXTRUDED CEREAL PRODUCT AND SUCH
PRODUCT
Field of the Invention
The invention is related to the food industry and may be used for production of beverages, fermented beverages, ethyl alcohol and concentrates of cereal extracts.
Background of the Invention
In the extrusion equipment, under the effect of high temperature, pressure and mechanical loading, structural changes occur in cereals and products thereof, starch molecular chains become shorter, therefore, the amount of water soluble substances increases. While using extruded cereal products in the production of beer, ethyl alcohol, kvass, concentrates of cereal extracts, the extraction of soluble substances takes place more rapidly and is deeper, extract yield increases; correspondingly the production cost, labour and energy costs become decreased.
A method for producing a cereal adjunct for use in brewing is known (EP patent EP02251 10, publ. 1987-06-10, C08B30/12; C12C5/02; C12C7/047; C12G3/02; C08B30/00; C12C5/00; C12C7/00; C12G3/02), where starch-bearing product (barley or wheat) is crushed and extruded. A moisture content of the starch product before extrusion is at least 20%, and extrusion is effected under high shear conditions, therefore, additional external heating is not used. The extruded product is dried to moisture content less than 14%. The shortcoming of this method is that products are crushed before extrusion, besides, the amount and size of insoluble fibrous materials (hulls) is not regulated.
The closest known technical solution is an extruded beer adjunct processing device and processing method thereof (US patent application 20100189869, publ. 2010-07- 29 AC12C704F1 ), where rice, maize, sorghum, barley, wheat, with a moisture content of less than 15%, are crushed to 0.65 - 2.0 mm particles, then are moistened to a moisture content of 10 - 30%. The mass obtained is fed to the extruder, where the mass temperature is gradually elevated from 7- 25° to 60 - 95 °C, then extruded adjunct for brewing is ejected through the outlet, cooled to the ambient temperature and milled to particles of 0.9 - 2.0 mm in diameter. The shortcomings of this product and method of its production are that raw material and adjunct for the brewing process are milled too much, therefore, beer wort filtration may be rendered difficult, since the size of insoluble constituent particles (hulls) reduces, and that the extrusion temperature is too low, therefore, the cereal adjunct structure may change insufficiently.
Summary of the Invention
The object of present invention is method for production_of the extruded cereal product, where cereals, products thereof and/or mixtures thereof are used, containing from 4 to 20% of insoluble fibrous materials, by weight of dry matter, and/or preparing a mixture of cereals and/or products thereof, containing from 4 to 20% of insoluble fibrous materials, by weight of dry matter. Then said cereals and/or products thereof and/or mixture thereof are stirred, moistened with water and/or with water steam at 0 - 100 °C temperature up to a moisture content of 15 - 50%, extruded and ejected the product having 100 - 180 °C temperature through the apertures, which diameter is from 3 to 10 mm.
The cereals and/or products thereof and/or a mixture thereof are moistened with water or with water steam during from 0.5 min. to 12 hours.
The extruded mixture should contain from 20 to 100% of unmilled cereals or mixtures thereof.
Into said cereals, products thereof and/or mixture thereof before moistening the insoluble fibrous materials, preferably bran or cereal hulls or mixture thereof, are further added.
The amount of ingredients, composing the extruded cereal product from cereals, products thereof and/or mixtures thereof, in weight percentage, is:
barley and/or wheat, rye, triticale, oat, maize, buckwheat, rice, sorghum, peas and/or mixtures thereof (by weight of dry matter) from 85 to 96;
including insoluble fibrous materials contained from 4 to 20;
water up to 100. The particle size of 80-90% of total mass of said extruded cereal product is from 2.1 to 5 mm.; bulk density of said product is from 350 to 600 g/dm3 and hydration capacity is from 1.5 to 3.0 cm3/g.
The mixture of the extruded cereal product and crushed cereal malt at the ratio 1 :1 has extractibility in water from 79.5 to 85% by the weight of dry matter.
Detailed Description of the Invention
The extruded cereal product is used in production of fermented beverages (e.g., beer, kvass), ethyl alcohol, concentrates of cereal extracts. For this purpose, the extruded cereal product and barley, rye or other cereal malt is poured into the water, mixed, heated, and filtered. The amount of the extruded cereal product in the mixture thereof with malt is from 5 to 90%. During these technological operations, hydrolysis of the constituents of the mixture and especially that of starch takes place, the soluble substances got extracted into the water phase.
For example, during brewing, the mash is produced, containing equal mass quantities of milled barley malt and extruded barley product. The technological conditions of mash mixing and filtration do not differ from the routine brewing regimes. The fluctuation range of the physical and chemical characteristics of the mash and wort are presented in the table.
Table
The fluctuation ranges of the physical and chemical characteristics of the mixture of extruded cereal product and crushed cereal malt at the ratio 1 :1 in the mash and wort production
Characteristics Specification European Brewery
Convention (EBC) research method
Extractibility (extract fine), % d.m. 80 - 85 4.5.1
Filtration time, min. 15 - 30 4.5.1
Wort colour, EBC units 2.7 - 4.4 4.7.2
Wort pH 5.8 - 6.2 8.17
Wort turbidity, EBC units 2.2 - 4.4 9.29
Wort viscosity, mPa s 1.5 - 1.7 4.8
Saccharification time, min. 10 - 18 4.5.1 The properties of the extruded cereal product according to present invention are determined by the following methods:
hydration capacity - according to American Association of Cereal Chemists (AACC) method 56-20.01 "Hydration capacity of pregelatinized cereal products"; bulk density - according to LST EN ISO 7971 -3:2009 (LST EN ISO 7971 -3:2009) "Cereals. Determination of bulk density, called mass per hectolitre. Part 3. Routine method" (ISO 7971 -3:2009);
moisture content - according to LST EN ISO 712-2010 (LST EN ISO 712-2010) "Cereals and cereal products. Determination of moisture content. Reference method" (ISO 712-2009);
extractibility in the water, calculated according to the weight of dry matter, is determined in the mixture of the cereal product and ground cereal malt (ratio 1 :1 ), according to the European Brewery Convention (EBC) methods 4.5.1 "Extract of malt: Congress mash";
amount of bran, hulls and/or insoluble fibrous materials - by way of calculation according to research or data of initial crude material composition.
Embodiments of the Invention
The substance of the present invention is illustrated by examples
Example 1
Food barley with a moisture content of 12% is cleaned in the screener and magnetic separator. Then, 100 kg of barley is fed into the tank with a mixer, adding 40 kg of heated to a temperature of 25 °C drinking water, and mixing periodically for 2 hours. After that some 10 kg of water is poured out. Barley with a moisture content of about 32% is fed into the extruder, where it is extruded, and after reaching a temperature of 140 - 150 °C the product is ejected out through the apertures of 7 mm in diameter. The extruded barley slices are crushed into particles of 2.5 - 5 mm in size and dried. The physical and chemical characteristics of the obtained extruded cereal product are as follows:
moisture content 12%,
hydration capacity 2.5 cm3/g,
bulk density 430 g/dm3, amount of insoluble fibrous materials 12%.
The extruded cereal product is used in the production of beer, beer beverages, and concentrates of cereal extracts. Example 2
Raw products - food rye, wheat, triticaie - are cleaned in the screener and magnetic separator. Wheat is ground to the course meal with particle size of 1 .5 - 2.5 mm, and whole-grain triticaie is ground to fine flour. Then, a mixture is made of 20 kg unmilled rye, 65 kg of wheat meal, 10 kg of whole-grain triticaie flour and 5 kg wheat and/or rye bran. A moisture content of the mixture is 10%, amount of insoluble fibrous materials is 8%. The mixture is fed into the mixer, where it is moistened with 10 kg of water and mixed for about 30 seconds. The mixture with a moisture content of about 18% is fed into the extruder, where it is extruded, and after reaching a temperature of 160 - 180 °C the product is ejected out through the apertures of 3 mm in diameter. The extruded product is crushed to particles of 2.5 - 5 mm in size. The physical and chemical characteristics of the obtained extruded cereal product are as follows:
moisture content 8%,
hydration capacity 3.0 cm3/g,
bulk density 370 g/dm3,
amount of insoluble fibrous materials 8%.
The extruded cereal product is used in the production of ethyl alcohol or concentrates of cereal extracts. Example 3
Food barley with a moisture content of 12% is cleaned in the screener and magnetic separator. Then, 100 kg of barley is poured into the tank with a mixer, containing 150 kg of drinking water, heated to a temperature of 80 °C, mixing periodically for 6 min. and pouring out excessive water. Barley with a moisture content of about 30% is fed into the extruder, where it is extruded, and after reaching a temperature of 140 - 150°C the product is ejected out through the apertures of 7 mm in diameter. The extruded barley slices are crushed into particles of 2.5-5 mm in size, and dried. The physical and chemical characteristics of the obtained extruded cereal product are as follows:
moisture content 12%,
hydration capacity 2.0 cm3/g,
bulk density 480 g/dm3,
amount of insoluble fibrous materials 12%.
The extruded cereal product as a cereal malt adjunct is used in the production of beer, kvass and concentrates of cereal extracts. Extruding of unmilled cereals by the method of present invention, the product with a relatively higher volume mass, unchanged aroma, characteristic of crude product, i.e. without odour and taste, specific for extrudants, is produced, whereof starch is easier and more fully saccharized during mash mixing. Besides, by processing cereals with the use of the method described, whole hulls are preserved, this having a positive effect on the extract filtration process. The extruded cereal products, produced by the present invention exhibit properties, close to barley or rye malt, i.e., they quickly absorb water in the mash boiling kettle; starch hydrolysis and saccharification takes place readily. These products reduce the use of malt in brewing. They may also be used in the production of cereal extracts.

Claims

1. Method for production of the extruded cereal product, where cereals, products thereof and/or mixtures thereof are cleaned mechanically, stirred, moistened, extruded, crushed and dried, c h a ra cte r i ze d in using the cereals and/or products thereof, containing from 4 to 20% of insoluble fibrous materials, by weight of dry matter, and/or preparing a mixture of cereals and/or products thereof, containing from 4 to 20% of insoluble fibrous materials, by weight of dry matter, stirring said cereals and/or products thereof and/or mixture thereof, moistening with water and/or with water steam at 0 - 100 °C temperature up to a moisture content of 15 - 50%, extruding and ejecting the product having 100 - 180 °C temperature through the apertures, which diameter is from 3 to 10 mm.
2. The method for production of the extruded cereal product according to Claim 1, characterized in moistening of said cereals and/or products thereof and/or a mixture thereof with water or with water steam during from 0.5 min. to 12 hours.
3. The method for production of the extruded cereal product according to Claim 1, c h a r a c t e r i z e d in that the mixture contains from 20 to 100% of unmilled cereals or mixtures thereof.
4. The method for production of the extruded cereal product according to Claims 1 , 2 and 3, c h a r a c t e r i z e d in further adding of insoluble fibrous materials, preferably bran or cereal hulls or mixture thereof into said cereals, products thereof and/or mixture thereof before moistening .
5. An extruded cereal product from cereals, products thereof and/or mixtures thereof, c h a r a ct e r i z e d in that the amount of ingredients comprising the product in weight percentage is:
barley and/or wheat, rye, triticale, oat, maize, buckwheat, rice, sorghum, peas and/or mixtures thereof (by weight of dry matter) from 85 to 96;
including insoluble fibrous materials contained from 4 to 20;
water up to 100.
6. The extruded cereal product according to Claim 5, characterized in that the particle size of 80-90% of total mass of said product is from 2.1 to 5 mm.
7. The extruded cereal product according to Claim 5, characterized in that bulk density of said product is from 350 to 600 g/dm3.
8. The extruded cereal product, according to Claim 5, characterized in that hydration capacity of said product is from 1.5 to 3.0 cm3/g.
9. The extruded cereal product according to Claim 5, characterized in that the mixture of the extruded cereal product and crushed cereal malt at the ratio 1:1 has extractibility in water from 79.5 to 85% by the weight of dry matter.
PCT/LT2011/000006 2010-09-28 2011-03-31 Method for production of extruded cereal product and such product WO2012044141A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP11718795A EP2459009A1 (en) 2010-09-28 2011-03-31 Method for production of extruded cereal product and such product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LT2010077A LT5842B (en) 2010-09-28 2010-09-28 Method for production of the extruded cereal product and the product
LTLT2010077 2010-09-28

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2609338C1 (en) * 2015-10-05 2017-02-01 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609298C1 (en) * 2015-10-02 2017-02-01 Олег Иванович Квасенков Method for producing kvass wort concentrate
RU2609454C1 (en) * 2015-10-02 2017-02-01 Олег Иванович Квасенков Method for producing kvass wort concentrate
RU2609942C1 (en) * 2015-10-06 2017-02-07 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609956C1 (en) * 2015-10-06 2017-02-07 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate

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US4759942A (en) * 1985-09-19 1988-07-26 General Foods Corporation Process for producing high fiber expanded cereals
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EP0818956A1 (en) * 1993-12-28 1998-01-21 Societe Des Produits Nestle S.A. Cereal food product high in soluble fiber
EP1308096A1 (en) * 1997-11-04 2003-05-07 General Mills, Inc. Grain based, extruded product preparation in a high-speed screw-extruder
US20070134385A1 (en) * 2005-12-09 2007-06-14 Dechao Shen Processing method, processing device and saccharifying method for extrusion cooked beer adjunct
WO2010140963A2 (en) * 2009-06-01 2010-12-09 Pb Cereal Procsessing Ag An oat cereal product and method for making the same

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US4350714A (en) * 1979-08-02 1982-09-21 The Quaker Oats Company Corn bran expanded cereal
US4497840A (en) * 1981-06-29 1985-02-05 The Quaker Oats Company Cereal foods made from oats and method of making
US4759942A (en) * 1985-09-19 1988-07-26 General Foods Corporation Process for producing high fiber expanded cereals
EP0225110A2 (en) 1985-11-25 1987-06-10 EDWARD BILLINGTON & SON LIMITED A Method of producing a cereal adjunct suitable for use in brewing and a method of brewing involving such adjuncts
CN1102033A (en) * 1992-09-23 1995-04-26 曼内斯曼股份公司 Three phase electric arc furnace with choke
EP0818956A1 (en) * 1993-12-28 1998-01-21 Societe Des Produits Nestle S.A. Cereal food product high in soluble fiber
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2609298C1 (en) * 2015-10-02 2017-02-01 Олег Иванович Квасенков Method for producing kvass wort concentrate
RU2609454C1 (en) * 2015-10-02 2017-02-01 Олег Иванович Квасенков Method for producing kvass wort concentrate
RU2609338C1 (en) * 2015-10-05 2017-02-01 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609942C1 (en) * 2015-10-06 2017-02-07 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate
RU2609956C1 (en) * 2015-10-06 2017-02-07 Олег Иванович Квасенков Method of obtaining kvass wort dry concentrate

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