DE2333387A1 - Low calorie flour from extracted cereal-malt - comprising dried and ground residue left after separation of wort - Google Patents
Low calorie flour from extracted cereal-malt - comprising dried and ground residue left after separation of wortInfo
- Publication number
- DE2333387A1 DE2333387A1 DE19732333387 DE2333387A DE2333387A1 DE 2333387 A1 DE2333387 A1 DE 2333387A1 DE 19732333387 DE19732333387 DE 19732333387 DE 2333387 A DE2333387 A DE 2333387A DE 2333387 A1 DE2333387 A1 DE 2333387A1
- Authority
- DE
- Germany
- Prior art keywords
- malt
- flour
- dried
- wort
- extracted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Ferdinand Hodapp 345 Holzminden, den 29· Juni 1973Ferdinand Hodapp 345 Holzminden, June 29, 1973
DiploBraumeister Bergstraße 8DiploBraumeister Bergstrasse 8
B_e_s_e_h_r_e_i_b_u_n gB_e_s_e_h_r_e_i_b_u_n g
eineska_lorienar_menMehlesa_lorienar_men flour
Mehl aus verschiedenen Korn-, oder Getreidearten ist bekannt und wird zur Herstellung von Mehlspeisen, vorwiegend aber für Backwaren aller Art verwendet. Flour made from different grains or cereals is known and is used to Production of pastries, but mainly used for all kinds of baked goods.
Nach dem Grade der Feinheit unterscheidet man Schrot-, Grieß, und Dunstmehle, mit unterschiedlichem Kaloriengehalt der jeweiligen Getreideart, oder auch der Mehlmischung entsprechend.According to the degree of fineness, one differentiates between meal, semolina and steamed meal, with different calorie content of the respective grain, or also according to the flour mixture.
Zum Unterschied von herkämmlichen Mehlsorten, wird hier ein neuartiges Mehl erarbeitet, welches vorzugsweise aus Gerste und Weiten gewonnen wird, nachdem diese Getreidesorten zunächst zu Malz verarbeitet wurden, dann in dem üblichen Brauprozess durch Verzuckerung extrahiert sind, die Rückstände des Malzes getrocknet wurden, und dieses extrahierte Korn-, oder Getreidemalz dann zu Mehl vermählen wirdo In contrast to conventional types of flour, a new type of flour is developed here, which is preferably obtained from barley and expanses, after these types of grain have first been processed into malt, then extracted in the usual brewing process by saccharification, the residues of the malt have been dried, and this extracted grain or grain malt is then ground into flour o
Dieses Mehl kann dann allein, oder anderen Mehlsorten beigemischt, weiter verarbeitet werden, und, da dasselbe, wie dargelegt, durch die Verzuckerung kalorienarm wurde, welche als Würze absorbiert ist, so ergibt das Endprodukt oder der Restbestand des Malzes dann getrocknet und dann gemahlen, dieses kalorienarme Mehl aus eben dem extrahiertem Korn- oder Getreidemalz· Da kalorienarme Speisen, speziell auch Mehl-, oder Backwaren, der Gesundheit dienlich sind, ja sogar ärztlich anempfohlen werden, es auf dem Ernährungs sektor aber bereits heute schon nicht genügend Nahrungsmittel gibt, so kön nen diese aus extrahiertem Korn-, oder Getreidemalzen gewonnenen kalorienarmen Mehle eine Versorgungslücke schließen ·This flour can then be used alone or mixed with other types of flour processed, and since the same, as stated, has been made low in calories by the saccharification, which is absorbed as flavoring, so results in the end product or the remainder of the malt then dried and then ground, this low-calorie flour made from the extracted grain or grain malt Since low-calorie meals, especially flour or baked goods, are beneficial to health and are even recommended by doctors, it is in the food sector but there is already not enough food available today these low-calorie flours obtained from extracted grain or grain malt fill a supply gap
509820/041 8509820/041 8
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19732333387 DE2333387C3 (en) | 1973-06-30 | Use of leftover grain to make baked goods |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19732333387 DE2333387C3 (en) | 1973-06-30 | Use of leftover grain to make baked goods |
Publications (3)
Publication Number | Publication Date |
---|---|
DE2333387A1 true DE2333387A1 (en) | 1975-05-15 |
DE2333387B2 DE2333387B2 (en) | 1976-12-09 |
DE2333387C3 DE2333387C3 (en) | 1977-07-28 |
Family
ID=
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2940859A1 (en) * | 1979-10-09 | 1981-04-23 | Ferdinand Dipl.-Braum. 3450 Holzminden Hodapp | Muesli-type foodstuff - contg. cereal malting residues, rolled oats, dried yeast and wheat bran |
FR2608902A1 (en) * | 1986-12-29 | 1988-07-01 | Binding Brauerei Ag | PROCESS FOR MANUFACTURING BALLAST FOOD PRODUCTS, AND PRODUCTS THUS OBTAINED |
EP0806144A2 (en) * | 1996-05-11 | 1997-11-12 | Agrano Ag | Production of a fluid or pasty biological baking agent for bread using lactic bacteria, as well as the baking agent thus obtained |
EP0852911A2 (en) * | 1997-01-14 | 1998-07-15 | Anton Aarup | A process for preparing a particulate product from spent grains and a particulate product obtainable by said method |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2940859A1 (en) * | 1979-10-09 | 1981-04-23 | Ferdinand Dipl.-Braum. 3450 Holzminden Hodapp | Muesli-type foodstuff - contg. cereal malting residues, rolled oats, dried yeast and wheat bran |
FR2608902A1 (en) * | 1986-12-29 | 1988-07-01 | Binding Brauerei Ag | PROCESS FOR MANUFACTURING BALLAST FOOD PRODUCTS, AND PRODUCTS THUS OBTAINED |
BE1001297A3 (en) * | 1986-12-29 | 1989-09-19 | Binding Brauerei Ag | PROCESS FOR OBTAINING BALLAST SUBSTANCES FROM DRECHES AND PRODUCT PREPARED THEREFROM. |
US4938986A (en) * | 1986-12-29 | 1990-07-03 | Binding-Brauerei Ag | Recovering roughage from draff and product produced according to the method |
EP0806144A2 (en) * | 1996-05-11 | 1997-11-12 | Agrano Ag | Production of a fluid or pasty biological baking agent for bread using lactic bacteria, as well as the baking agent thus obtained |
EP0806144A3 (en) * | 1996-05-11 | 1999-05-19 | Agrano Ag | Production of a fluid or pasty biological baking agent for bread using lactic bacteria, as well as the baking agent thus obtained |
EP0852911A2 (en) * | 1997-01-14 | 1998-07-15 | Anton Aarup | A process for preparing a particulate product from spent grains and a particulate product obtainable by said method |
EP0852911A3 (en) * | 1997-01-14 | 1999-11-24 | Anton Aarup | A process for preparing a particulate product from spent grains and a particulate product obtainable by said method |
Also Published As
Publication number | Publication date |
---|---|
DE2333387B2 (en) | 1976-12-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C3 | Grant after two publication steps (3rd publication) | ||
E77 | Valid patent as to the heymanns-index 1977 | ||
8327 | Change in the person/name/address of the patent owner |
Owner name: WICKUELER-KUEPPER-BRAUEREI KGAA, 5600 WUPPERTAL, D |
|
8327 | Change in the person/name/address of the patent owner |
Owner name: WICKUELER-KUEPPER-BRAUEREI KG, 5600 WUPPERTAL, DE |
|
8327 | Change in the person/name/address of the patent owner |
Owner name: WICKUELER BRAUEREI GMBH & CO KG, 5600 WUPPERTAL, D |