MALT EXTRACT PRODUCTION METHOD Russian patent published in 2012 - IPC C12C1/18 A23L1/185 

FIELD: food industry.

SUBSTANCE: one prepares mash of malt subjected to crushing and extrusion treatment at a temperature of 120-240°C. Cellulolytic and amylolitic enzyme preparations are introduced into the mash in an amount of respectively 0.2-0.3 ml/kg of malt dry substances and 0.3-0.5 ml/kg of starch dry substances for decomposition of non-starch polysaccharides and hydrolysis of starch contained in the malt. Hydrolysis is performed at a temperature of 55-60°C during 5-12 hours. The mash is separated into wort and sediment; the wort is condensed to produce a malt extract containing 72-76% of dry substances.

EFFECT: enhancement of malt extracts colourity and malt dry substances yield.

3 cl, 2 dwg, 2 ex