Production of beta-glucan, bran, protein, oil and maltose syrup from waxy barley
AssigneeBarco N.V.
InventorsKenneth J. Goering, Robert F. Eslick
Life of this patent
Estimating the term…
Abstract
Waxy barley grain of reduced particle size is heated to inactivate natural enzymes to obtain an enzyme inactivated meal, and beta-glucans are extracted from the meal with water. Preferably, inactivation of enzymes is by heating at about 90.degree.-115.degree. C. for about 1 to 2 hours. Solids obtained by separation during extraction are treated with alpha-amylase, beta-amylase and beta-glucanase to obtain starch conversion. Barley oil, high protein concentrate and maltose syrup are recovered.
Claims17
A method for the production and recovery of beta-glucan solids, bran residue, a protein concentrate, barley oil and maltose syrup from waxy barley which comprises the steps of:
- (1) reducing the particle size of the waxy barley to form a meal, heating the meal at a temperature of about 90.degree.-115.degree. C. for a sufficient period to effect inactivation of natural enzymes in the meal to form an enzyme-inactivated meal, extracting beta-glucan solids from the enzyme-inactivated meal by mixing the meal solely with water at a temperature of about 40.degree.-60.degree. C., to produce a water extract and barley solids, and recovering the beta-glucan solids from the water extract;
- (2) recovering the barley solids, mixing with water, and adding an amylolytic enzyme and a beta-glucanase enzyme, heating at a temperature of about 70.degree.-75.degree. C. for a sufficient period to effect starch conversion;
- (3) cooling the mixture to about 50.degree.-60.degree. C. and adding an enzyme which has at least alpha-amylase activity and maintaining the mixture at this temperature to complete starch conversion and form a starch mixture;
- (4) separating rough solids from this starch mixture and recovering a bran residue rough solids;
- (5) subjecting the remaining starch mixture to additional separation to separate solids from the liquid, extracting the solids with an alcohol to recover a protein concentrate and an extracted barley oil;
- (6) recovering the barley oil and protein concentrate;
- and
- (7) recovering maltose syrup from the liquid of step (5).
A methed for the production and recovery of beta-glucan, protein concentrate, barley oil, and maltose syrup from waxy barley which comprises the steps of:
- (1) heating waxy barley of reduced particle size to a temperature of about 90.degree.-115.degree. C. for about 1 to 2 hours to effect inactivation of natural enzymes and produce an enzyme-inactivated meal;
- (2) mixing said meal solely with water at a temperature of about 40.degree.-60.degree. C. to form a slurry containing liquid and meal solids;
- (3) separating from the meal solids from the liquid;
- (4) concentrating the liquid and recovering solid beta-glucans therefrom;
- (5) removing the meal solids from (3), mixing with water at 40.degree.-60.degree. C. and adding alpha-amylase enzyme and beta-glucanase enzyme to form a mixture;
- (6) heating the mixture at a temperature of 70.degree.-75.degree. C. for starch conversion, to form a starch mixture;
- (7) cooling the starch mixture to about 50.degree.-60.degree. C., adding additional enzyme which contains alpha-amylase and beta-amylase, and completing starch conversion to produce a converted mixture;
- (8) subjecting the converted mixture to a rough solids separation to produce a bran residue solid and product liquid;
- (9) separating the bran residue solid from the product liquid, extracting a barley oil from the solid and drying the solid to form a protein concentrate;
- and
- (10) purifying the product liquid to produce a maltose syrup.
Dependencies are inferred from the claim text.