Patent GB-930571-A (GB)
Title: Cereal base food constituent and methods of producing same
IPC: A23L15/00
Filed: 1960-04-04
Abstract: A cereal-base food or animal feed constituent is produced by treating ground ungerminated cereal grains (e.g. of wheat) with a diastase-rich liquid prepared by subjecting cereal grains of the same species as the cereal grains to be treated to conditions in which germination can take place and as soon as germination has started separating the diastase-rich liquid phase from the cellulosic constituents of the cereal grains, by which treatment the nutritive constituents contained in the cellulosic cells of the ground cereal grains are released; the liquid phase may have been separated from the cellulosic constituents by filtration under pressure and the diastase-rich liquid may first be diluted with warm water before its addition to the ground ungerminated cereal.  The ground cereal grains may be soaked in water or in a salt solution of concentration 9 mg. per ml. prior to the treatment, which is preferably carried out at a temperature of about 50 DEG C. for 1 1/4 hours; the pH value of the mixture is preferably adjusted to 6.5 at the beginning of the treatment.  A dough leaven produced in a conventional manner from a dough of the food constituent may be stabilized against further fermentation by exposing it to heat and/or alcohol vapour and then dried, preferably in vacuo or by a freeze-drying process.  The dried leaven obtained may be added in proportions of about 7% to semolina and water for preparing macaroni, about 5 cc. to the amount of milk required in the preparation of a 12 cc. ration of yoghourt, and about 60 cc. per litre of milk as a replacement for egg in the preparation of a desiccated cream or custard food product.  The cereal-based food constituent also may be introduced directly into finished food products such as bread, biscuits or cakes.ALSO:A cereal-base food or animal-feed constituent is produced by treating ground ungerminated cereal grains (e.g. of wheat) with a diastase-rich liquid prepared by subjecting cereal grains of the same species as the cereal grains to be treated to conditions in which germination can take place and, as soon as germination has started, separating the diastase-rich liquid phase from the cellulosic constituents of the cereal grains, by which treatment the nutritive constituents contained in the cellulosic cells of the ground cereal grains are released; the liquid phase may have been separated from the cellulosic constituents by filtration under pressure and the diastase-rich liquid may first be diluted with warm water before its addition to the ground ungerminated cereal. The ground cereal grains may be soaked in water or in a salt solution of concentration 9 mg. per ml. prior to the treatment, which is preferably carried out at a temperature of about 50 DEG  C. for 1 1/4 hours; the pH value of the mixture is preferably adjusted to 6.5 at the beginning of the treatment.  A dough leaven produced in a conventional manner from a dough of the food constituent may be stabilized against further fermentation by exposing it to heat and/or alcohol vapour and then dried, preferably in vacuo or by a freeze-drying process. The dried leaven obtained may be added in proportions of about 7% to semolina and water for preparing macaroni, about 5 c.c. to the amount of milk required in the preparation of a 12 c.c. ration of yoghourt, and about 60 c.c. per litre of milk as a replacement for egg in the preparation of a dessiccated cream or custard food product.  The cereal-based food constituent also may be introduced directly into finished food products such as bread, biscuits or cakes.