Process for recovery of products from waxy barley

Claim 1

A method for producing and recovering beta-glucan solids, a bran residue, a protein concentrate, a barley oil, waxy barley starch and a maltose syrup from waxy barley, comprising the steps: (a) reducing the particle size of waxy barley to form a meal; (b) mixing the meal solely with water at a temperature of about 40°-60° C. to produce a liquid water extract and barley solids; (c) separating the barley solids from the water extract and heating the water extract at about 80°-115° C.; (d) separating coagulated protein from the water extract; (e) separating beta-glucan solids containing less than 5.0 wt % protein from water extract remaining after separating coagulated protein in step (d); (f) mixing the separated barley solids with water; (g) screening off bran to obtain a bran fraction and a liquid passing through the screen; (h) separating crude starch by centrifugation from the liquid passing through the screen in step (g); (i) kneading the crude starch into a dough, allowing time for dough development and dispersing the dough in water; (j) screening the dispersed dough from step (i) to separate barley gluten solids and a liquid dispersion of starch; (k) separating waxy barley starch from the dispersion of starch remaining in step (j) by centrifuging the liquid dispersion; (l) mixing the bran fraction from step (g) with water, adding an amylolytic enzyme and a beta-glucanase enzyme, and heating to a temperature of about 70°-75° C. for a sufficient period to effect partial starch conversion; (m) cooling the mixture to about 50°-60° C.; (n) adding an enzyme having at least alpha-amylase activity and maintaining the mixture at this temperature to complete starch conversion and form a liquid starch mixture; (o) separating rough solids from the liquid starch mixture and recovering bran residue rough solids and a remaining liquid starch mixture; (p) separating solids from the remaining liquid starch mixture of step (o); (q) extracting the solids with an alcohol to separate a protein concentrate and an extracted barley oil and separately recovering the barley oil and the protein concentrate; and (r) recovering a maltose syrup from liquid remaining after separating solids in step (p).

Claim 2

A method for producing and recovering beta-glucan solids, a bran residue, a protein concentrate, a barley oil, waxy barley starch and a maltose syrup from waxy barley, comprising the steps: (a) reducing the particle size of waxy barley to form a meal; (b) mixing the meal solely with water at a temperature of about 40°-60° C. to produce a liquid water extract and barley solids; (c) separating the barley solids from the water extract and heating the water extract at about 80°-115° C.; (d) separating coagulated protein from the water extract; (e) separating beta-glucan solids containing less than 5.0 wt % protein from water extract remaining after separating coagulated protein in step (d); (f) mixing the separated barley solids with water; (g) screening off bran to obtain a bran fraction and a liquid passing through the screen; (h) separating crude starch by centrifugation from the liquid passing through the screen in step (g); (i) kneading the crude starch into a dough, allowing time for dough development and dispersing the dough in water; (j) screening the dispersed dough from step (i) to separate barley gluten solids and a liquid dispersion of starch; (k) separating waxy barley starch from the dispersion of starch remaining in step (j) by centrifuging the liquid dispersion; (l) mixing the bran fraction from step (g) with water, adding an amylolytic enzyme and a beta-glucanase enzyme, and heating to a temperature of about 70°-75° C. for a sufficient period to effect partial starch conversion; (m) cooling the mixture to about 50°-60° C.; (n) adding an enzyme having at least alpha-amylase activity and maintaining the mixture at this temperature to complete starch conversion and form a liquid starch mixture; (o) separating rough solids from the liquid starch mixture and recovering bran residue rough solids and a remaining liquid starch mixture; (p) separating solids from the remaining liquid starch mixture of step (o); (q) extracting the solids with an alcohol to separate a protein concentrate and an extracted barley oil and separately recovering the barley oil and the protein concentrate; and (r) recovering a maltose syrup from liquid remaining after separating solids in step (p).

Claim 15

A method for producing and recovering beta-glucan solids, a protein concentrate, waxy barley starch, a barley oil, a maltose syrup, and a bran residue from waxy barley, comprising the steps: (a) forming a waxy barley meal by reducing the particle size of the barley; (b) mixing the meal solely with water at a temperature of about 40°-60° C. to form a slurry containing liquid and meal solids; (c) separating the meals solids from the liquid; (d) heating the liquid from which meal solids have been separated at a temperature of about 80° to 115° C., centrifuging the liquid to remove coagulated protein, concentrating the liquid from which coagulated protein has been separated by reverse osmosis, and drying the resultant concentrate to produce β-glucan solids; (e) mixing the meal solids obtained in step (c) with water at 40°-60° C. to obtain a liquor; (f) screening off larger particles of barley bran from the liquor; (g) removing crude starch from the screened liquor by centrifugation; (h) separating gluten by making a dough from the crude starch removed in step (g), dispersing the dough in water to produce a dispersion, and separating the gluten from the dispersion by screening; (i) separating waxy barley starch from liquid remaining after screening in step (h) by centrifugation; (j) mixing the particles of barley bran from step (f) with water at about 40°-60° C. and adding alpha-amylase and beta-glucanase enzymes to form a mixture thereof; (k) heating the mixture at a temperature of about 70°-75° C. to cause starch liquification and obtain liquified starch; (l) cooling the liquified starch to about 50°-60° C., adding an additional enzyme preparation comprising alpha-amylase and beta-amylase enzymes to further cause starch conversion and obtain a converted mixture; (m) subjecting the converted mixture to a rough solids separation to produce a bran residue solid and a liquid product; (n) separating a solid protein residue from the liquid product from step (m) screening and centrifuging the liquid product, and drying the residue to form a protein concentrate; and (o) recovering a maltose syrup from liquid remaining after separating the protein residue in step (n).

Claim 16

A method for producing and recovering beta-glucan solids, a protein concentrate, waxy barley starch, a barley oil, a maltose syrup, and a bran residue from waxy barley, comprising the steps: (a) forming a waxy barley meal by reducing the particle size of the barley; (b) mixing the meal solely with water at a temperature of about 40°-60° C. to form a slurry containing liquid and meal solids; (c) separating the meals solids from the liquid; (d) heating the liquid from which meal solids have been separated at a temperature of about 80° to 115° C., centrifuging the liquid to remove coagulated protein, concentrating the liquid from which coagulated protein has been separated by reverse osmosis, and drying the resultant concentrate to produce β-glucan solids; (e) mixing the meal solids obtained in step (c) with water at 40°-60° C. to obtain a liquor; (f) screening off larger particles of barley bran from the liquor; (g) removing crude starch from the screened liquor by centrifugation; (h) separating gluten by making a dough from the crude starch removed in step (g), dispersing the dough in water to produce a dispersion, and separating the gluten from the dispersion by screening; (i) separating waxy barley starch from liquid remaining after screening in step (h) by centrifugation; (j) mixing the particles of barley bran from step (f) with water at about 40°-60° C. and adding alpha-amylase and beta-glucanase enzymes to form a mixture thereof; (k) heating the mixture at a temperature of about 70°-75° C. to cause starch liquification and obtain liquified starch; (l) cooling the liquified starch to about 50°-60° C., adding an additional enzyme preparation comprising alpha-amylase and beta-amylase enzymes to further cause starch conversion and obtain a converted mixture; (m) subjecting the converted mixture to a rough solids separation to produce a bran residue solid and a liquid product; (n) separating a solid protein residue from the liquid product from step (m) screening and centrifuging the liquid product, and drying the residue to form a protein concentrate; and (o) recovering a maltose syrup from liquid remaining after separating the protein residue in step (n).