Flavored Malted Cereals with Removable Solid Infusibles
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Solution Overview
Problem
Existing methods for producing flavored malted cereals result in undesired organoleptic properties and require process modifications when used in beverage or food production due to the presence of added flavoring substances, which are not easily removable.
Innovation Solution
A method involving a malting process with solid infusible materials for flavoring, followed by separation techniques such as gravity, optical, or size separation to obtain dried flavored malted cereals with inherent organoleptic properties, ensuring ease of use in further processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If added flavoring substances are used to flavor malted cereals, then organoleptic properties are improved, but the presence of these substances causes process modifications to be required in beverage or food production
Solution Approach 1:
The patent applies the extraction principle by removing solid infusible materials from the malted cereal mixture after the malting process. The method involves adding solid infusible materials during malting to impart flavor, then subsequently separating and removing these materials through screening or other separation techniques. This allows the malted cereals to gain desirable organoleptic properties from the infusible materials while eliminating the need for process modifications in downstream beverage or food production, as the final product contains only the flavored malted cereals without residual solid additives
2Reliability
If solid infusible materials are added during malting process, then unique inherent flavor is achieved, but separation of these materials requires additional processing steps
Solution Approach 1:
The patent applies segmentation by dividing the malting process into distinct stages: a first malting process where solid infusible materials are added to impart flavor, followed by a separation stage where these materials are removed through screening or other separation techniques, and then a second malting process that continues without the solid materials. This segmented approach allows the process to benefit from the unique flavors provided by solid infusible materials while managing the complexity of separation through systematic, staged processing rather than attempting to handle all separation requirements simultaneously
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces dried flavored malted cereals with improved workability and unique flavor profiles, resulting in beverages with enhanced colloidal stability and longer shelf-life, while maintaining clarity and reducing non-biological hazes.
Implementation Method 1
adding at least one solid infusible material for flavoring said cereals during a malting process of said cereals
Implementation Method 2
flavoring said cereals during a malting process
Implementation Method 3
separating said at least one solid infusible material from the dried flavored malted cereals by means of at least one separation technique, selected from the following: gravity separation
Implementation Method 4
separating said at least one solid infusible material from the dried flavored malted cereals by means of at least one separation technique, selected from the following: optical separation
Implementation Method 5
separating said at least one solid infusible material from the dried flavored malted cereals by means of at least one separation technique, selected from the following: separation by size
Data Source
AI summary
The present disclosure relates to a method for producing dried flavored malted cereals, comprising the steps of providing cereals; adding at least one solid infusible material for flavoring said cereals during a malting process of said cereals, wherein said malting process of cereals comprises the steps of at least one steeping step, at least one germination step, and at least one drying step; obtaining dried flavored malted cereals; and separating said at least one solid infusible material from the dried flavored malted cereals by means of at least one separation technique, selected from the following: gravity separation, optical separation, and separation by size. The present disclosure further relates to a use of a separation technique for separating said at least one solid infusible material, to dried flavored malted cereals obtained by the method and a beverage product or food product.