VERFAHREN ZUR HERSTELLUNG EINES GETREIDEKEIMPRODUKTES FUER NAHRUNGSZWECKE

摘要

Prodn. of cereal germ prods. for nutritional purposes is effected by (a) drying cereal germ to a moisture content of 5-6% at up to 40 deg.C in a fluidised-bed granulator in which the air flow rate is sufficient to entrain fines larger than (sic) 1.5 mm; (b) sepg. the fines from the effluent air stream by means of a cyclone or filter; and (c) spraying the dried cereal germ with one or more coating materials selected from hydrocolloids, fats, oils, pharmaceutical coating compsns. and modified starches, opt. together with flavours. The coating materials are applied simultaneously or successively. Either (a) the materials are applied as stable emulsions at a germ temp. of up to 40 deg.C, or (b) at least one coating layer comprises a hydrophobic fat or oil and is applied at a germ temp. of up to 25 deg.C. USE/ADVANTAGE - The prods. may be used in porridges, soups, muesli, etc. They have good storage stability.