LENTIL MALT PRODUCTION METHOD Russian patent published in 2011 - IPC C12C1/00 

FIELD: food industry.

SUBSTANCE: lentil malt production method involves grains purification and sorting, their soaking with introduction of additives into the steep water, alternation of soaking at a temperature of 10-16°C and air rest due to the grains maintenance now under water during 2-4 hours then without water during 12-14 hour, malting, drying freshly prepared malt, clearing malt from sprouts. Prior to soaking lentil grains an additive represented by colloidal gold solution (with concentration 0.00325 nmol/l) is introduced into the steep water at the following components ratio, wt %: colloidal gold solution with concentration 0.00325 nmol/l - 10%; steep water -90%.

EFFECT: enhancement of fermentative activity and energy of lentil grains sprouting, ready malt production terms reduction and extension of the field of lentil malt application.

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