METHOD FOR PRODUCTION OF POWDERED MALT EXTRACT Russian patent published in 2012 - IPC C12C1/18 

FIELD: food industry.

SUBSTANCE: method is as follows: buckwheat grains are purified from impurities, dust, sorted, washed; amalgamations are removed, grains are disinfected, soaked at a temperature of 15-16°C in water till relative moisture content is equal to 42-44%, sprouted during 6-7 days, crushed, mashed by decoction mash method in the following mode: one mixes crushed malt with 40-42°C water at water duty equal to 1:4.5, performs maintenance during 12-15 minutes, increases temperature up to 50-55°C, proceeds with maintenance for 8-10 minutes while stirring, clarifies for 30-35 minutes; the clarified part (enzymic wort) is decanted; the remaining thick fraction is heated (while stirred) till a buckwheat starch gelatinisation temperature equal to 67°C and maintained for 30-35 minutes. The gelatinised mass is cooled to a temperature of 45°C, mixed with 45°C enzymic wort; mash mass is hydrolysed at temperatures of 45-50-63-72-75°C during 15-15-30-35-10 minutes respectively, the mash optimal pH value is equal to 5.0-5.5, the produced wort is filtered, condensed at a temperature of 50-55°C till dry substances content is equal to 30-35% and dried till relative moisture content is equal to 2.5-3.0% at temperatures at the input and output of the drying chamber equal to 130-150°C and 60-80°C respectively.

EFFECT: invention allows to enhance nutritive and biological value, ensure preservation of nutritional and biologically active substances in the process of the extract storage, extend the extract storage life up to a year and a half.

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