US 5,013,561 AGranted

Process for recovery of products from waxy barley

AssigneeBarco N.V.

InventorsKenneth J. Goering, Robert F. Eslick

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Abstract

Waxy barley grain is processed by a series of processing steps to produce beta-glucan solids, a bran residue, a protein concentrate, barley oil and a maltose syrup in uncontaminated form. The process involves steps of mixing a meal produced from waxy barley grain with water, separating barley solids and a water extract, heating the water extract and separating coagulated protein and beta-glucan solids, mixing the barley solids with water and separating a bran fraction and crude starch, forming a dough from the crude starch and separating gluten and waxy barley starch from the dough, mixing the bran fraction with water and enzymes to carry out starch conversion and produce a liquid mixture, separating solids from the liquid mixture, extracting the solids with alcohol to produce oil and recovering maltose syrup from liquid remaining after separating the solids.

Claims21

Dependent claims

A method for producing and recovering beta-glucan solids, a bran residue, a protein concentrate, a barley oil, waxy barley starch and a maltose syrup from waxy barley, comprising the steps:

(a) reducing the particle size of waxy barley to form a meal;
(b) mixing the meal solely with water at a temperature of about 40.degree.-60.degree. C. to produce a liquid water extract and barley solids;
(c) separating the barley solids from the water extract and heating the water extract at about 80.degree.-115.degree. C.;
(d) separating coagulated protein from the water extract;
(e) separating beta-glucan solids containing less than 5.0 wt % protein from water extract remaining after separating coagulated protein in step (d);
(f) mixing the separated barley solids with water;
(g) screening off bran to obtain a bran fraction and a liquid passing through the screen;
(h) separating crude starch by centrifugation from the liquid passing through the screen in step (g);
(i) kneading the crude starch into a dough, allowing time for dough development and dispersing the dough in water;
(j) screening the dispersed dough from step (i) to separate barley gluten solids and a liquid dispersion of starch;
(k) separating waxy barley starch from the dispersion of starch remaining in step (j) by centrifuging the liquid dispersion;
(l) mixing the bran fraction from step (g) with water, adding an amylolytic enzyme and a beta-glucanase enzyme, and heating to a temperature of about 70.degree.-75.degree. C. for a sufficient period to effect partial starch conversion;
(m) cooling the mixture to about 50.degree.-60.degree. C.;
(n) adding an enzyme having at least alpha-amylase activity and maintaining the mixture at this temperature to complete starch conversion and form a liquid starch mixture;
(o) separating rough solids from the liquid starch mixture and recovering bran residue rough solids and a remaining liquid starch mixture;
(p) separating solids from the remaining liquid starch mixture of step (o);
(q) extracting the solids with an alcohol to separate a protein concentrate and an extracted barley oil and separately recovering the barley oil and the protein concentrate;
and
(r) recovering a maltose syrup from liquid remaining after separating solids in step (p).

16 more elements

A method for producing and recovering beta-glucan solids, a protein concentrate, waxy barley starch, a barley oil, a maltose syrup, and a bran residue from waxy barley, comprising the steps:

(a) forming a waxy barley meal by reducing the particle size of the barley;
(b) mixing the meal solely with water at a temperature of about 40.degree.-60.degree. C. to form a slurry containing liquid and meal solids;
(c) separating the meals solids from the liquid;
(d) heating the liquid from which meal solids have been separated at a temperature of about 80.degree. to 115.degree. C., centrifuging the liquid to remove coagulated protein, concentrating the liquid from which coagulated protein has been separated by reverse osmosis, and drying the resultant concentrate to produce .beta.-glucan solids;
(e) mixing the meal solids obtained in step (c) with water at 40.degree.-60.degree. C. to obtain a liquor;
(f) screening off larger particles of barley bran from the liquor;
(g) removing crude starch from the screened liquor by centrifugation;
(h) separating gluten by making a dough from the crude starch removed in step (g), dispersing the dough in water to produce a dispersion, and separating the gluten from the dispersion by screening;
(i) separating waxy barley starch from liquid remaining after screening in step (h) by centrifugation;
(j) mixing the particles of barley bran from step (f) with water at about 40.degree.-60.degree. C. and adding alpha-amylase and beta-glucanase enzymes to form a mixture thereof;
(k) heating the mixture at a temperature of about 70.degree.-75.degree. C. to cause starch liquification and obtain liquified starch;
(l) cooling the liquified starch to about 50.degree.-60.degree. C., adding an additional enzyme preparation comprising alpha-amylase and beta-amylase enzymes to further cause starch conversion and obtain a converted mixture;
(m) subjecting the converted mixture to a rough solids separation to produce a bran residue solid and a liquid product;
(n) separating a solid protein residue from the liquid product from step (m) screening and centrifuging the liquid product, and drying the residue to form a protein concentrate;
and
(o) recovering a maltose syrup from liquid remaining after separating the protein residue in step (n).

13 more elements

Dependencies are inferred from the claim text.

Facts

Application: 07/287,663Filed 20 Dec 1988 · continuation in part
Priority: 10 Aug 1984
Granted: 7 May 1991
Term ends: Not estimatedThe source records don’t support an estimate.

Classification11 codes

A23L 7/107
Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms: addition or treatment with enzymes not combined with…
A23J 1/12
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites: from cereals, wheat, bran, or molasses
C11B 1/10
Production of fats or fatty oils from raw materials: by extracting
C12P 19/22
Preparation of compounds containing saccharide radicals: produced by the action of a beta-amylase, e.g. maltose

Family

Serial639,345Parent of this continuation · filed 10 Aug 1984
Serial914,877Parent of this continuation · filed 3 Oct 1986
Serial150,434Parent of this continuation-in-part · filed 28 Jan 1988
US 4,804,545 AParent of this continuation-in-part
US 5,013,561 AThis patent

From the US filing history. Foreign family members aren’t listed.