Grain modification process and product

• Main Authors: SFAT MICHAEL R, DAHLSTROM ROBERT V, SMITH LESLIE F, JAEHNIG JAMES H
• Format: Patent
• Language: English
• Published: 02.05.1967
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; SPIRITS; VINEGAR; WINE

A malt-like grain modification product is produced from malting cereal grain whole corns having active endosperms and a viable embryonic radicle and acrospire by subjecting the whole corns to freezing temperature conditions sufficient to render the radicles and acrospires inviable while preserving endosperm activity, thawing the grain whole corns, and subjecting the grain whole corns to enzyme-producing conditions until a substantial amount of alpha-amylase is produced. Thus, grain such as barley, wheat, oats or rye, may be subjected at a moisture content of 25-45% obtained by steeping the grain in water at 45 DEG - 75 DEG F. for 1-40 hours, to a temperature in the range of 0 DEG F. to minus 22 DEG F. for up to 42 hours, and then to the enzyme-producing conditions until alpha-amylase is produced in an amount of at least 15 Dextrinizing Units per grain on a dry basis and the product has a diastatic power of at least 40 DEG Lintner per gram on a dry basis. For the enzyme-producing conditions the grain whole corns are contacted with gibberellic acid or a compound thereof (specified) in an amount providing a concentration of 0.1-100 ppm and are incubated for three to seven days at a temperature in the range of 50 DEG -75 DEG F. The product is dried to a moisture content of 5% by weight or less and may be kilned under specified conditions.