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/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.

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 cm ³ /g,

bulk density 430 g/dm ³ , 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 cm ³ /g,

bulk density 370 g/dm ³ ,

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 cm ³ /g,

bulk density 480 g/dm ³ ,

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.