Claims
- 1. 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).
- 2. The method of claim 1, further comprising
- separating solids from water extract remaining after separating beta-glucan solids in step (e) and recovering undenatured barley gluten from the solids and waxy barley starch substantially free of beta-glucan from water extract remaining after separating the solids.
- 3. The method of claim 1, wherein
- the enzyme added in step (n) comprises alpha-amylase enzyme and beta-amylase enzymes.
- 4. The method of claim 3, wherein
- the enzyme is a green malt enzyme which has both alpha-amylase and beta-amylase activities.
- 5. The method of claim 1, wherein
- the heating in step (c) is conducted for a period of time of about 30 seconds to 10 minutes.
- 6. The method of claim 1, wherein separating beta-glucan solids in
- step (e) is conducted by subjecting the water extract to reverse osmosis to produce a concentrate containing beta-glucans; and
- drum drying the concentrate to recover beta-glucan solids.
- 7. The method of claim 3, wherein
- the enzyme is added in step (n) in an amount of about 0.5% by weight of enzyme solids.
- 8. The method of claim 1, wherein starch conversion in
- step (l) is conducted for about 1 to 10 minutes;
- cooling in step (m) is to a temperature of about 55.degree.-60.degree. C. to allow added enzymes to further convert starch remaining from step (e); and
- the mixture of step (n) is allowed to stand for about 4-8 hours to complete starch conversion.
- 9. The method of claim 1, further comprising
- recovering and recycling the alcohol after recovering the barley oil in step (q) for an additional extraction.
- 10. The method of claim 1, further comprising
- drying the protein concentrate obtained in step (q) to form a protein concentrate containing about 75-80% protein.
- 11. The method of claim 1, wherein the maltose syrup is recovered from the liquid in step (r) by
- decolorizing the liquid with carbon;
- filtering off carbon particles and inert materials from the liquid;
- deionizing the liquid by ion-exchange; and
- evaporating the liquid to produce an about 80 wt % solid maltose syrup.
- 12. A beta-glucan composition containing less than about 5 wt % protein comprising beta-glucan solids obtained from step (e) in the method of claim 1.
- 13. A waxy barley starch composition, comprising barley starch substantially free of beta-glucans, protein and oils obtained from step (k) in the method of claim 1.
- 14. 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).
- 15. The method of claim 14, wherein
- step (d) is conducted at a temperature of about 90.degree.-95.degree. C.
- 16. The method of claim 14, wherein
- the enzyme preparation added in step (l) comprises about 0.5 wt % of a green malt containing alpha- and beta-amylase enzymes.
- 17. The method of claim 14, wherein
- the heating in step (k) is conducted for about 1 minute to 10 minutes.
- 18. The method of claim 14, wherein the
- protein concentrate contains about 75-80 wt % protein.
- 19. The method of claim 14, further comprising recovering the maltose syrup in step (o) by
- decolorizing the liquid with carbon;
- filtering off the carbon particles and inert materials from the liquid;
- deionizing the liquid by ion exchange; and
- evaporating the liquid to produce an about 80 wt % solids maltose syrup.
- 20. The method of claim 14, further comprising
- separating solids from liquid remaining after reverse osmosis in step (d);
- recovering undenatured barley gluten from the solids; and
- recovering waxy barley starch substantially free of beta-glucans from liquid remaining after separating solids.
- 21. The method of claim 14, wherein
- the heating in step (d) is conducted for a period of time of about 30 seconds to 10 minutes.
Parent Case Info
This is a continuation-in-part application of U.S. application Ser. No. 150,434 filed on Jan. 28, 1988, now U.S. Pat. No. 4,804,545 which is a continuation of U.S. application Ser. No. 914,877 filed on Oct. 3, 1986, now abandoned, which is a continuation of U.S. application Ser. No. 639,345 filed on Aug. 10, 1984, now abandoned, all by the same inventors.
US Referenced Citations (13)
Continuations (2)
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Date |
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914877 |
Oct 1986 |
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639345 |
Aug 1984 |
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Continuation in Parts (1)
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150434 |
Jan 1988 |
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