DE1016545B - Process for the production of fermented flakes from vegetable seeds - Google Patents

Description

Process for the production of ferment-rich flakes from vegetable Seeds It is known that certain strains of mold fungus are grown on nutrient media Ferments, namely significant amounts of amylases and proteases and other groups of ferment form, which are deposited on the substrates, so that the latter a valuable Represent the source of these enzymes or ferments. For growing molds Aspergillus orycae is used almost exclusively; also come for the extraction of fungal amylases Aspergillus niger and, for fungal proteases, Aspergillus flavus into consideration. As a substrate in the production of the ferments using the surface process wheat bran culture media are usually used. The wheat bran is made before using the fungus is inoculated, mixed with water or dilute acid and at 100 ° 1 Steamed for hours and so sterilized.

Also with the germination of plant seeds (maize, rye, oats, wheat and barley), considerable amounts of ferments, especially amylases, are formed.

In the German Auslegeschrift 1000 768 (patent application K23202 IV a @ 6a) a process for the production of ferments is proposed, which consists in adding a weak organic or inorganic acid to vegetable seeds after soaking them in water, inoculating them with mold cultures, while the The germination becomes moldy under semi-sterile conditions, the product obtained in this way is then carefully ground at temperatures of approximately below 40 ° C. and if necessary ground.

Since molds are known to form antibiotic substances, i.e. substances that inhibit the growth of other microorganisms, it was surprising that one could find the V. fungus growth of vegetable seeds for the production of ferments and germination of the plant seeds, whereby ferments are also formed without a complete Could combine sterilization of the cereal grains with each other.

The subject of the invention is a further development of the method proposed in the German Auslegeschrift 1000 768, which consists in driving the mold only so far that the formation of unfavorable flavors of the peptone type is avoided usually entangled.

According to the new process for the production of fermented and ferment-rich, well-opened and therefore easily digestible cereal flakes Plant seeds, especially those obtained by the stone cutting process, husked Cereal grains (wheat and rye grains), after soaking them well with water under Addition of weak organic and / or inorganic acids, especially citric acid, for the purpose of improving the taste and creating a favorable growth environment (pH) for the mold to be inoculated.

A 0.5 to 10% citric acid solution is used to soak the grains used. The acid concentration can also be stronger, however. this does not mean any Benefit for the growth of the fungal mycelium. Prerequisite for favorable growth of the fungus and for the prevention of bacterial infections is the shift of the PA value to 3 to 6.

The liquid not absorbed by the seeds is then removed, and the soaked seeds are inoculated with ferment-forming mold cultures. Molds are then allowed to grow under normal culture conditions to such an extent that that the fungi do not form ripe conidia and thereby the emergence of unfavorable ones Flavors is avoided. The so nobly moldy good becomes at temperatures dried below 40 ° and in a known manner at temperatures below 40 ° flaked, and the flakes obtained are optionally after the addition of taste-improving and substances rich in active ingredients are dried to the end at below 40 °.

The soaking of the grains must continue until the innermost flour kernel is well moistened. To do this, depending on the water content of the grain Needed 2 to 5 hours at ordinary temperature, so that practically not yet or the germination process has just started. Thoroughly soaking the grains is therefore carried out so that a good base is created for the subsequent piling and thus the fungal active ingredients (ferments) penetrate into the grain. The soaked Seeds are separated from the excess water, placed on trays and in a room inoculated under good ventilation with ferment-forming mold cultures, e.g. B. Aspergillus orycae. The fungus should only be driven so far that the later flakes made from it do not have an unpleasant taste. Therefore will the growth of the mold is interrupted after just 24 hours by the moldy seeds carefully at a temperature not exceeding 40 ° withdraws so much water that they contain only about 15% moisture.

The drying down to a water content of 15 0/0 is therefore carried out, so that the mold formation is interrupted, since the moisture content is below 40 0 / e the fungus can no longer thrive.

The seeds fermented in this way are placed on a flake chair pressed into flakes at a temperature below 40 °. The still slightly damp flakes are then at temperatures below 40 ° to a water content of below 10% brought.

In the case of flocculation, substances can also be added that improve the taste of the flakes, e.g. B. sugar, honey, mineral salts and trace elements, Natural dyes, e.g. B. saffron, spices, e.g. B. Vanilla, and essential oils.

Claims (1)

PATENT CLAIM: Process for the production of easily digestible, fermented and ferment-rich flakes from vegetable seeds, characterized in that that the seeds can be soaked well with water with the addition of weak organic substances and / or inorganic acids, especially citric acid, added by the The seeds not absorbed by the seeds are removed and the seeds are soaked with fermentation-forming substances Mold cultures inoculated, under normal culture conditions with molds so far overgrown that the fungi form germ-ripe conidia and thereby the The formation of unfavorable flavors is avoided, the so noble mold Good at temperatures: <below 40 "dries in the known manner at temperatures flaked below 40 ° and the flakes obtained, if necessary after the addition of flavor enhancers and substances rich in active ingredients, dries to the end below 40 °.