METHOD FOR MANUFACTURING FOOD BAR USING POLYMALT EXTRACT Russian patent published in 2024 - IPC A23L7/126 

FIELD: food industry.

SUBSTANCE: proposed method for producing a food bar involves mashing a mixture of at least five grains: barley malt, wheat malt, rye malt, oat malt, sprouted corn with water. At the end of the mashing process, the mixture is left for 60 minutes at a temperature of 52-55°C. After mashing, the mash is sequentially heated to a temperature of 62-63°C and left for 60-120 minutes, then the mash is heated to a temperature of 72-73°C and left for 40-60 minutes until the mash is completely saccharified. Next, the mash is heated to a boiling point of 99-100°C and left for 20-30 minutes. The resulting mash is filtered on a filter vat with the entire volume of the first wort collected in a filtered wort collector. Wash water at a temperature of 74-78°C is supplied to the layer of grains in the filter tank, then the wash water with the extract washed from the spent grains is also added to the first wort. Then the wort is boiled in stages and after that the finished wort is settled. The wort is concentrated at low temperatures in the range of 37–39°C in a vacuum evaporation unit under high vacuum conditions at a pressure from -0.093 to -0.096 MPa to a dry matter content of 70-75%. The resulting concentrated wort is mixed in a mixer with bran, nuts and dried fruits and a food bar is formed.

EFFECT: invention is aimed at eliminating the presence of added sugar in a food bar and obtaining a product of high nutritional value.

4 cl, 1 dwg