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 wort

Info

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
Application number
DE19732333387
Other languages
German (de)
Other versions
DE2333387B2 (en
DE2333387C3 (en
Inventor
Ferdinand Hodapp
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wickueler Brauerei & Co Kg 5600 Wuppertal D GmbH
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE19732333387 priority Critical patent/DE2333387C3/en
Priority claimed from DE19732333387 external-priority patent/DE2333387C3/en
Publication of DE2333387A1 publication Critical patent/DE2333387A1/en
Publication of DE2333387B2 publication Critical patent/DE2333387B2/en
Application granted granted Critical
Publication of DE2333387C3 publication Critical patent/DE2333387C3/en
Expired legal-status Critical Current

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

Flour is obtained pref. from barley and wheat, after these cereals have been processed to malt. After extraction in the usual brewing-process by saccharification for obtaining the wort, the residue of the malt is dried and this extracted malt ground to flour. The novel prod. can supplement scarce resources of low-calorie foods.

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)

Ferdinand Hodapp Dipl,BraumeisterFerdinand Hodapp Dipl, master brewer 345 Holzminden, den 29o Juni 1973 Bergstraße 8345 Holzminden, 29 June 1973 o mountain road 8 PatentanspruchClaim Hiermit stelle und beantrage ich Patentanspruch für ein kalorienarmes Mehl, dadurch gekennzeichnet, daü dasselbe aus Korn-, oder Getreidemalz, welches zunächst im Brauprozess durch Verzuckerung und Gewinnung der Würze extrahiert wurde, dann der Restmalzbestand getrocknet und zu einem kalorienarmen Mehl vermählen wird.This site and I apply Claim for a low-calorie meal, characterized in that DAT is the same in K o m-, or malted cereal, which was first extracted in the brewing process by saccharification and recovering the wort, then the Restmalzbestand is milled dried to a low calorie meal. 509820/0418509820/0418
DE19732333387 1973-06-30 Use of leftover grain to make baked goods Expired DE2333387C3 (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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