METHOD OF PRODUCING FERMENTED OAT MALT Russian patent published in 2018 - IPC C12C1/18 

FIELD: food industry.

SUBSTANCE: cleaned, sorted by size, washed and disinfected whole oat grains are soaked by the air-water method at a temperature of 14-16°C in tap water to a relative humidity of 50-52% and germinated for 4-5 days at a temperature of 14-18°C to reach a maximum activity of hydrolytic enzymes of amylolytic, cytolytic and proteolytic activity. On the 1st day of germination, ferment preparation "Ceremix 6XMG" is added in an amount of 0.1-0.3 kg/t of malt and fermented in a dryer at a temperature of 55-67°C for 12 hours at a relative malt humidity of 50-52%. The malt is dried for 12-14 hours by the temperature regime of 70-80-90-105°C to a final relative humidity of 4-6%.

EFFECT: invention allows to improve the oat malt quality, to intensify the process, to obtain malt having dietary properties, which can be used to produce gluten-free and low-gluten-free foods for a wide range of consumers, including those suffering from gluten intolerance, to expand malt application in the food industry.

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