Production of beta-glucan, bran, protein, oil and maltose syrup

Details Production of beta-glucan, bran, protein, oil and maltose syrup Production of beta-glucan, bran, protein, oil and maltose syrup

1988-01-28

1989-02-14

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 44, 426 52, 426430, 426436, 435 95, 435 99, A23L 110, A23J 112, C12P 1922, C12P 1914

Patent

active

048045454

ABSTRACT:
Waxy barley grain of reduced particle size is heated to inactivate natural enzymes to obtain an enzyme inactivated meal, and beta-glucans are extracted from the meal with water. Preferably, inactivation of enzymes is by heating at about 90.degree.-115.degree. C. for about 1 to 2 hours. Solids obtained by separation during extraction are treated with alpha-amylase, beta-amylase and beta-glucanase to obtain starch conversion. Barley oil, high protein concentrate and maltose syrup are recovered.

REFERENCES:
patent: 3576645 (1971-04-01), Rozsz
patent: 4042414 (1977-08-01), Goering et al.
patent: 4069103 (1978-01-01), Muller
patent: 4116770 (1978-09-01), Goering et al.
patent: 4311714 (1982-01-01), Goering et al.
patent: 4428967 (1984-01-01), Goering et al.
patent: 4448790 (1984-05-01), Sarkki et al.
Gjertsen, P., A.S.B.C. Proceedings, 1982, pp. 113-120.

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