METHOD FOR PRODUCTION OF FERMENTED BUCKWHEAT MALT Russian patent published in 2016 - IPC C12C1/18 

FIELD: food industry.

SUBSTANCE: invention relates to production of buckwheat malt. Method involves purification of whole grains buckwheat of grain impurities, from dust and metallic inclusions, sorted by size, washing, removal of alloy, disinfection, buckwheat soaking by air-water method at temperature 15-16 °C in tap water up to relative humidity of 46-50 %, note here that air and water pause is alternated every 4 hours, sprouting during 6-7 days at 15-16 °C until achievement of maximum activity of hydrolytic enzymes of amylolytic and proteolytic action, fermentation, for which it is allowed to stand for 12-24 hours until the temperature in the middle layer increases up to 50-55 °C, turning and air-conditioned blown with such intensity to humidity of malt was 50-52 %, and temperature in all layers 67-68 °C for 5 days, then is followed by drying with a gradual increase of temperature from 67-68 °C to 74-75 °C for 16 hours till the moisture content of 5-6 % magnitude.

EFFECT: method provides improved colour and taste of buckwheat malt, increasing its acidity, colour and weight fraction of extractive substances.

1 cl, 1 tbl, 3 ex