| 摘要 |
Preparing food product based on distillers grains, with improved taste properties, comprises: (a) preparing distillers grain; (b) drying the distillers grain obtained in step (a) until the average water content of the distillers grain is 10 wt.%, preferably 2-8 wt.%, and cooling the distillers grain; simultaneously and/or subsequently (c) mixing an enzymatically active composition; (d) enzymatically treating the distillers grain at 30-60[deg] C for at least 15 minutes, preferably 45-90 minutes; and (e) heat treating the distillers grain at greater than 65[deg] C using hot air in a vibration dryer. Preparing food product based on distillers grains, with improved taste properties, comprises: (a) preparing distillers grain according to ; (b) drying the distillers grain obtained in step (a) until the average water content of the distillers grain is 10 wt.%, preferably 2-8 wt.%, and simultaneously and/or subsequently cooling the distillers grain to 30-60[deg] C; simultaneously and/or subsequently (c) mixing an enzymatically active composition at a pH of the distillers grain of 3.5-4.2, preferably 3.8; (d) enzymatically treating the distillers grain at 30-60[deg] C for at least 15 minutes, preferably 45-90 minutes, and at an increased content of the distillers grain, preferably up to 3-folds, in water soluble pentosan, preferably with a water soluble pentosan content of 5000-10000 mg per kg of distillers grain; and (e) heat treating the distillers grain at greater than 65[deg] C using hot air in a vibration dryer. Independent claims are also included for: (1) a food product obtainable by the above method; and (2) use of the food product as a mono product-stirring powder, ready-to-use product or as a beverage. |
