| 摘要 |
A malt extract is produced in a conventional manner from malt enriched with 10 to 40 % by weight of leaf sprouts or 5 to 25 % by weight of green malt and of normal malt, in each case made up to 100 % by weight. This extract is heated to a temperature of 100 to 120 DEG C, preferably to 105 to 117 DEG C, and held at this temperature for a period of preferably 14 to 18 hours. No other additives are added. By this means is obtained a malt extract of high colouring power of 20,000 to 25,000 EBC units, which is particularly suitable for colouring foods, but which simultaneously also improves the taste properties and the shelf life of foods to which it has been added. |
