US 4,311,714 AGranted

Production of products from waxy barley grain

AssigneeEndowment and Research Foundation at Montana State University

InventorsKenneth J. Goering, Robert F. Eslick

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Abstract

The processing of barley grain by a series of sequential steps to produce a carbohydrate syrup having a high maltose content, novel protein products, a gluten-like product, a carbohydrate gum, all useful in the food industry, and a fermentable product which can be converted to alcohol. The processing steps comprise conditioning and milling, separation of starches, conversion of starch residues to the syrup and protein products, and recovery of the products and by-products.

Claims29

Dependent claims

A process for the production of protein products and maltose syrup from flour obtained from a waxy barley grain, the steps of the process comprising:

(a) obtaining a waxy barley flour from waxy barley grain and mixing with sufficient water to form a paste;
(b) adding to the paste a beta-glucanase-containing enzyme in a sufficient amount to thin the paste and form a slurry and at least partially hydrolyze beta-glucans contained in the flour to place the beta-glucans in a form suitable for separation from the starch, and then subjecting the slurry to grinding;
(c) removing the ground slurry to a holding tank provided with agitation for a sufficient time period for the enzyme to at least partially hydrolyze beta-glucans contained in the mixture and release protein solids from solution, and thereby form a resulting suspension containing crude starch, protein solids and fiber;
(d) subjecting the suspension to a solids separation step based on particle size by which the protein solids and fiber products are substantially removed from the suspension to provide a starch suspension;
(e) adjusting the solids content of the starch suspension to about 40-60 wt. % starch solids by removal of excess liquid which comprises a fermentable mill water;
(f) adding sufficient water to form a 25-35 weight percent solids suspension of the starch, and adding to said suspension additional enzyme which contains at least amylase in a sufficient amount to at least partially hydrolyze beta-glucans contained in the starch and at least partially hydrolyze the starch so as to release proteins and to form maltose and produce a resulting mixture containing these components;
(g) heating the resulting mixture to a temperature at about 75.degree.-76.degree. C. range for a sufficient period for the starch to dissolve and so that no starch granules remain in the resulting starch solution;
(h) cooling the resulting solution and adding a further portion of an enzyme which contains at least amylase, and agitating for a sufficient time to effect additional starch conversion, release protein and form maltose, and produce a resulting mixture of these components;
(i) heating the resulting mixture at a temperature of about 50.degree. C. to 70.degree. C. to substantially complete starch conversion, and form a mixture of protein solids in maltose syrup;
and
(j) separating and recovering the protein solids and a liquid comprising a maltose syrup.

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A process for the production of protein products and maltose syrup from starch obtained from waxy barley by conversion of components in the starch to remove proteins and form maltose, the steps of the process comprising:

(a) forming a 25-35 weight percent mixture of waxy barley starch solids in water, at least a portion of beta-glucan protein solids having been removed from the starch;
(b) adding to said mixture an enzyme containing at least amylase in a sufficient amount to at least partially hydrolyze beta-glucans contained in the starch so as to release proteins and at least partially hydrolyze the starch and form maltose and produce a resulting mixture containing these components;
(c) heating the resulting mixture to a temperature at about the 75.degree.-76.degree. C. range from a sufficient period for the starch to dissolve and so that no starch granules remain in the resulting starch solution;
(d) cooling the resulting solution and adding a further portion of an enzyme which contains an amylase, and agitating for a sufficient time to effect additional starch conversion, to release proteins and form maltose, and produce a resulting mixture of these components;
(e) heating the resulting mixture at a temperature of about 50.degree. C. to 70.degree. C. to substantially complete starch conversion, and form a mixture of protein solids in maltose syrup;
and
(f) separating and recovering the protein solids and a liquid comprising a maltose syrup.

4 more elements

A process for the production of protein products, maltose containing syrups, and a beta-glucan carbohydrate gum from flour obtained from a waxy barley grain, the steps of the process comprising:

(a) grinding waxy barley grain to produce a waxy barley flour and a bran product, and removing the bran;
and mixing the waxy barley flour with sufficient water to form a paste;
(b) adding to the paste about 0.5 wt. percent of a waxy barley green malt enzyme, based on the weight of the solids, which amount is sufficient to thin the paste and form a slurry and at least partially hydrolyze beta-glucans contained in the flour to place the beta-glucans in a form suitable for separation from the starch and then subjecting the slurry to grinding;
(c) removing the ground slurry to a holding tank provided with agitation for a sufficient time period for the enzyme to at least partially hydrolyze beta-glucans contained in the mixture and release protein solids from solution, and thereby form a resulting suspension containing crude starch, protein solids and fiber;
(d) subjecting the suspension to a solids separation step based on particle size by which the protein solids and fiber products are substantially removed from the suspension to provide a starch suspension;
(e) adjusting the solids content of the starch suspension to about 40-60 wt. % starch solids by removal of excess liquid which comprises a fermentable mill water;
(f) adding sufficient water to form a 25-35 weight percent solids suspension of the starch, and adding to said suspension about 0.5 wt. % of a waxy barley green malt enzyme, said amount based on the weight of the solids, which amount is sufficient to at least partially hydrolyze beta-glucans contained in the starch and at least partially hydrolyze said starch so as to release proteins and form maltose and produce a resulting mixture containing these components;
(g) heating the resulting mixture to a temperature at about the 75.degree.-76.degree. C. range for a sufficient period for the starch to dissolve and so that no starch granules remain in the resulting starch solution;
(h) cooling the resulting solution to a temperature of about 40.degree. C., adding a further about 0.5 wt. % portion of a waxy barley green malt enzyme, and agitating for a sufficient time to effect additional starch conversion, release protein and form maltose, and produce a resulting mixture of these components;
(i) heating the resulting mixture at a temperature of about 50.degree. C. to 70.degree. C. to substantially complete starch conversion, and form a mixture of protein solids in maltose syrup;
and
(j) separating and recovering the protein solids and a liquid comprising a maltose syrup.

9 more elements

Dependencies are inferred from the claim text.

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Abstract

A process for the production of protein products and maltose syrup from flour obtained from a waxy barley grain, the steps of the process comprising:

(a) obtaining a waxy barley flour from waxy barley grain and mixing with sufficient water to form a paste;
(b) adding to the paste a beta-glucanase-containing enzyme in a sufficient amount to thin the paste and form a slurry and at least partially hydrolyze beta-glucans contained in the flour to place the beta-glucans in a form suitable for separation from the starch, and then subjecting the slurry to grinding;
(c) removing the ground slurry to a holding tank provided with agitation for a sufficient time period for the enzyme to at least partially hydrolyze beta-glucans contained in the mixture and release protein solids from solution, and thereby form a resulting suspension containing crude starch, protein solids and fiber;
(d) subjecting the suspension to a solids separation step based on particle size by which the protein solids and fiber products are substantially removed from the suspension to provide a starch suspension;
(e) adjusting the solids content of the starch suspension to about 40-60 wt. % starch solids by removal of excess liquid which comprises a fermentable mill water;
(f) adding sufficient water to form a 25-35 weight percent solids suspension of the starch, and adding to said suspension additional enzyme which contains at least amylase in a sufficient amount to at least partially hydrolyze beta-glucans contained in the starch and at least partially hydrolyze the starch so as to release proteins and to form maltose and produce a resulting mixture containing these components;
(g) heating the resulting mixture to a temperature at about 75.degree.-76.degree. C. range for a sufficient period for the starch to dissolve and so that no starch granules remain in the resulting starch solution;
(h) cooling the resulting solution and adding a further portion of an enzyme which contains at least amylase, and agitating for a sufficient time to effect additional starch conversion, release protein and form maltose, and produce a resulting mixture of these components;
(i) heating the resulting mixture at a temperature of about 50.degree. C. to 70.degree. C. to substantially complete starch conversion, and form a mixture of protein solids in maltose syrup;
and
(j) separating and recovering the protein solids and a liquid comprising a maltose syrup.

8 more elements