Back to results
US 4,496,605 AGranted
Process for producing black barley malt extract
OwnerRonald G. Targaninventor
Life of this patent
Estimating the term…
Abstract
Black barley malt extract is produced by crushing fully grown and fully germinated barley malt followed by a series of hulling, heating, agitating, cooling, separating and concentrating procedures.
Claims11
A process for producing a black barley malt extract comprising the steps of:
- (a) Crushing a black barley malt having a Lovibond Tintometer reading greater than 400 and a moisture content of from about 1.5 to 2.5 percent by weight, said black barley malt having been made from substantially fully grown and fully germinated barley;
- (b) Separating hulls from the crushed black barley malt;
- (c) Combining the crushed black barley malt with water in a ratio of from about 4 to 5.5 gallons of water per pound of crushed black barley malt;
- (d) Heating the mixture of the crushed black barley malt and water to a temperature of about 120.degree. F.;
- (e) Maintaining the temperature of the mixture of crushed black barley malt and water at about 120.degree. F. for about 1 hour;
- (f) Heating the mixture of the crushed black barley malt and water to a temperature of about 200.degree. F. at a rate of about 20 Fahrenheit degrees per hour;
- (g) Maintaining the temperature of the mixture of the crushed black barley malt and water at about 200.degree. F. for about 2 hours to produce a black barley malt wort;
- (h) Agitating the mixture of the crushed black barley malt and water during steps (e), (f) and (g);
- (i) Cooling the black barley malt wort to a temperature of about 180.degree. F.;
- (j) Separating undissolved solids from the black barley malt wort;
- and
- (k) Concentrating the black barley malt wort to produce a black barley malt extract.
9 more elements
A process for producing black barley malt extract comprising the steps of:
- (a) Roasting substantially fully grown and fully germinated barley malt to produce a black barley malt having a Lovibond Tintometer reading greater than about 400 and a moisture content of from about 1.5 to 2.5 percent by weight;
- (b) Crushing the black barley malt;
- (c) Separating hulls from the crushed black barley malt;
- (d) Combining the crushed black barley malt with water in a ratio of from about 4 to 5.5 gallons of water per pound of crushed black barley malt;
- (e) Heating the mixture of the crushed black barley malt and water to a temperature of about 120.degree. F.;
- (f) Maintaining the temperature of the mixture of crushed black barley malt and water at about 120.degree. F. for about 1 hour;
- (g) Heating the mixture of the crushed black barley malt and water to a temperature of about 200.degree. F. at the rate of about 20 Fahrenheit degrees per hour;
- (h) Maintaining the temperature of the mixture of the crushed black barley malt and water at about 200.degree. F. for about 2 hours to produce a black barley malt wort;
- (i) Agitating the mixture of the crushed black barley malt and water during steps (f), (g) and (h);
- (j) Cooling the black barley malt wort to a temperature of about 180.degree. F.;
- (k) Separating undissolved solids from the black barley malt wort;
- and
- (l) Concentrating the black barley malt wort to produce a black barley malt extract.
10 more elements
A process for producing black barley malt extract comprising the steps of:
- (a) Roasting substantially fully grown barley malt, which is at least about 99.0% germinated, at a temperature of about 425.degree. F. for about one hour to produce a black barley malt;
- (b) Crushing the black barley malt to a +115 mesh size.
- (c) Separating hulls from the crushed black barley malt;
- (d) Mixing the crushed black barley malt with water in a ratio of about 5 gallons of water per pound of crushed black barley malt;
- (e) Adjusting the mixture of the crushed black barley malt and water to a pH of about 6.2 to about 6.4;
- (f) Heating the mixture of the crushed black barley malt and water to a temperature of about 120.degree. F.;
- (g) Maintaining the temperature of the mixture of the crushed black barley malt and water at about 120.degree. F. for about 1 hour;
- (h) Heating the mixture of the crushed black barley malt and water to a temperature of about 200.degree. F. at a rate of 20 Fahrenheit degrees per hour;
- (i) Maintaining the temperature of the mixture of the crushed black barley malt and water at about 200.degree. F. for about 2 hours to produce a black barley malt wort;
- (j) Agitating the mixture of the crushed black barley malt and water during steps (f), (g) and (h);
- (k) Cooling the black barley malt wort to a temperature of about 180.degree. F.;
- (l) Rapidly lowering the pH of the black barley malt wort to from about 3 to 3.1;
- (m) Mixing the hulls from (c) with the black barley malt wort;
- (n) Filtering undissolved solids from the black barley malt wort using a plate and frame filter press;
- (o) Evaporating water from the black barley malt wort until the water content is from about 25 to 30% by weight, whereby a black barley malt extract is produced.
12 more elements
Dependencies are inferred from the claim text.