Method of producing processed barley product
A manufacturing method and technology of processed products, applied in the field of manufacturing processed wheat products, can solve problems such as insufficient exploration of aroma balance, and achieve the effect of suppressing burnt and grainy smells
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Embodiment 1
[0064] Evaluation of each processed product of malt, malt internal components, and malt husk
[0065] The effects of temperature conditions and processing time on processed malt products and processed malt husk products were discussed. For the malt of Comparative Example 1a, two barley malts produced in Europe were used, and for the malt husk of Example 1a, the two barley malts produced in Europe were polished with a rice polishing machine, and then the components obtained by separating the surface layer with a sieve (0.7mm) were used. For the malt internal components of Comparative Example 2a, components other than malt husks were used.
[0066] For processing, a high-temperature heat and humidity treatment tester (manufactured by Hisaka Seisakusho Co., Ltd.: HTS-25 / 140-8039) and a high-pressure steam boiler (manufactured by Miura Industries, Ltd.: FH-100) were used. Add 2 kg of two barley malts (comparative example 1a), malt husks (example 1a) or malt internal components (...
Embodiment 2
[0076] Production and evaluation of a composition containing processed malt husk
[0077] The processed malt husk obtained in Example 1 (processed product after treatment at 180° C. for 60 seconds) was blended with malt at the ratio shown in Table 3 below to prepare a composition containing the processed malt husk.
[0078] Compositions A to E containing processed malt husks were obtained. As a control, normal malt is also shown in Table 3.
[0079] The above-mentioned compositions containing processed malt husks were respectively measured for the amount of vanillin according to the method described below, and sensory tests were further carried out on each composition containing processed malt husks. Burnt, caramel, vanilla, cereal Each item of flavor was evaluated.
[0080] (sensory test)
[0081] Each evaluation item was evaluated by 30 professional judges in a two-step process of not being able to feel it - being able to feel it, and each item was evaluated according to t...
Embodiment 3
[0088] Evaluation of low-fat liquor using a composition containing processed malt bark
[0089] Using the composition containing the processed malt bark obtained in Example 2 above as a malt raw material, low-malt liquor was produced in accordance with the usual method. That is, Compositions A to E containing processed malt and grain husks obtained by the method described in Example 2 and the control (only malt) were compared with 24% of all used raw materials except water (hereinafter simply referred to as used raw materials). % used to obtain sparkling wine respectively. Specifically, 150 L of water at 65° C. was added to 30 kg of each of Compositions A to E containing processed malt husks and a control (malt only), and saccharification was performed for about 1 hour. After filtering the saccharified solution, add saccharified starch to make the malt ratio 24%, stir, add about 100 g of hops, and boil at 100° C. for about 1 hour. After cooling to 12° C., about 300 g of bee...
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