Process for the preparation of malted cereals

Details Process for the preparation of malted cereals Process for the preparation of malted cereals

2007-07-10

2007-07-10

Cano, Milton I. (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S052000, C426S060000

Reexamination Certificate

active

08898736

ABSTRACT:
Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein after a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30° C., preferably between 14 and 18° C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150° C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process.

REFERENCES:
patent: 5312630 (1994-05-01), Pfaff
patent: 5955070 (1999-09-01), Boivin et al.
patent: 55096092 (1980-07-01), None
Gyllang et al, The influence of some fungi on malt quality., Proceedings, European Brewery Convention, 1977, pp. 245-254.
Abstract of Jap. Pat. No. 406153896A, Soga et al, Jun. 1994.
Abstract of Jap. Pat. No. 363094968A, Hirai, Apr. 1988.
Abstract of Jap. Pat. No. 357033593, Tanaka et al, Feb. 1982.
Abstract of Jap. Pat. No. 354064697A, Yoshizawa et al, May 1979.

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