Idea healthy eating worries a lot of people right now. The modern rhythm of life provokes an irregular and monotonous diet, which leads to reduce the consumption of essential components. But it has long been known that nutrition is the main component of our health. It determines the normal growth and development of children, disease prevention and human longevity. Irrational nutrition and the deterioration of the ecological situation make it urgent to search for natural substances containing vitamins and minerals necessary to increase the body's resistance to the effects of unpleasant environmental factors.

Foreign experience suggests that the most effective way to combat micronutrient deficiencies is to fortify with vitamins and minerals mass-market products such as bakery products, drinks and foods. baby food.

Today, products are beginning to appear on the market, focused not only on the technological improvement of products, but also on improving their nutritional properties. Among them are beta-carotene, used as a dye and being a provitamin A, ascorbic acid, a traditional improver of oxidative action, as well as all kinds of malt preparations, which are used as enzyme preparations and as improvers of the organoleptic properties of bakery products. Such additives make the product tastier and more attractive and at the same time healthier. In this regard, more and more enterprises give preference to natural improvers containing natural nutrients and guaranteeing their good digestibility by the human body.

How Malt Extracts Are Made

Malt extracts are made from malted whole grains. The most common raw material is barley, but other grains such as rye or wheat are also used. The manufacture of malt extracts begins with the production of malt. The natural biological activity of the grain is awakened by the use of water and the optimum temperature. The germination of grain continues for several days, then it dries up and becomes malt. The malt undergoes processing in the process of mashing, extraction and evaporation. The result is a thin, viscous malt extract.

During the mash preparation process, most of the starch in the grain is converted to fermentable sugars. At the extraction stage, the amylolytic enzymes present in the grain liquefy the remaining insoluble starches, turning them into maltose and dextrins. Proteolytic enzymes at the same stage dissolve proteins. In the last step of the process, the insoluble shells are removed from the extract.

According to the raw material and the highest temperature used in the process, different types of malt extracts are produced. Different varieties source malt (roasted, caramel) affect the color of the extracts. Extraction temperature affects diastatic activity in a similar way to fermented malt production - the higher the temperature, the lower the residual diastatic activity in the product.

No artificial ingredients are used in the production of malt extracts. As a result of their production process, active malt enzymes hydrolyze and make soluble starch, proteins and other components of the grain, which causes the effect of malt extracts on products.

Properties of malt extracts

As a result of extraction, the malt extract has a thick consistency (about 80% solids). The development of microorganisms in it is impossible, and therefore the malt extract is very well stored.

Malt extracts are available diastatically active and inactive. Inactive extracts are produced in a variety of colors and flavors and have a rich composition of reducing sugars. Diastatically active malt extracts are valuable for the presence of amylolytic and proteolytic enzymes.

Along with the characteristic flavoring substances, malt extracts also contain a number of different carbohydrates (especially maltose, dextrins, glucose, fructose). These sugars contained in malt are very interesting for the baking process from various points of view.

First, due to the digestible substances found in the malt extract, the yeast is given a large amount of the right food and a rich substrate for fermentation. This suggests that they can always be used to speed up the fermentation process. The advantage in this case will be a reduction in fermentation time or savings on yeast. In most cases, accelerated fermentation is reflected in an increase in the volume of bread.

This property of malt extracts is also used in yeast and pharmacological industries - malt extracts are used to grow a pure culture of yeast and other microorganisms.

Secondly, the maltodextrins contained in malt extract determine its water-retaining capacity, which contributes to an increase in moisture and thus allows you to get a more tender crumb in bread, biscuit and rolls, and at the same time increase the shelf life of products.

Thirdly, malt extract sugars increase the gas-forming ability of the flour and thereby reduce the proofing time, and also contribute to the structuring of the properties of the dough.

Fourth, rye and dark malt extracts have good coloring power. The rich color of the malt extract sets the color of the rind and crumb. The color of the crust improves due to the reaction of melanoidin formation - the interaction of amino acids and sugars contained in the dough. Therefore, malt extract is an excellent natural alternative artificial dyes.

Malt extract sugars do not crystallize when boiled invert syrups, which is a big plus in the production of caramel and confectionery.

A unique property of malt extracts is their effect on the taste and aroma of foods. The characteristic bready taste of the malt extract components is formed during the malting of the grain and, most importantly, during the dissolution and extraction process, when the malt turns into malt extract.

In addition, malt extracts soften the high acidity of bread from rye flour, improve the consistency of dough for small pastries, contribute to the golden color and crunchy taste of crackers and breakfast cereals, give products a balanced natural sweetness, natural taste and aroma, and can be used instead of sugar and sweet syrups.

When using diastatically active malt extracts, saccharification continuously occurs due to the increase in the amount of amylolytic and proteolytic enzymes in the dough. starch flour, thus forming maltose and other sugars. They form an additional nutrient medium for yeast, changing their action during fermentation. These sugars, along with wheat flour protein, also create natural blends that provide a brown crust at normal baking times.

Malt and malt flour have traditionally been used in the production rye bread. With the advent of malt extracts, the scope of malt preparations has expanded significantly.

So, malt extracts:
- most directly affect the organoleptic characteristics of finished products, improving the taste, aroma, properties of the crust, increasing the volume;
- increase the shelf life of products;
- increase output finished products due to the water absorption capacity of the sugars contained in the malt extract, they make it possible to save on yeast;
- diastatically active malt extracts have a beneficial effect on the sugar-forming ability of flour, improve the quality of dough from flour with strong gluten, and help stabilize the properties of the dough;
- improve the gas-forming ability of flour;
- improve fermentation due to the content of a valuable substrate for yeast.

In other words, with the use of malt extracts, the processes on which the baking process is based are accelerated and revived and have a beneficial effect on the quality of a wide range of food products.

In terms of healthy eating

Both inactive and diastatically active malt extracts have a valuable composition and positively affect the physiological value of the products. Analysis of the composition of malt extracts shows that it is rich in B vitamins, phosphorus, potassium and other trace elements that have a beneficial effect on human health.

In addition to the listed micronutrients, malt extracts contain essential amino acids and polyunsaturated fatty acids, plant enzymes.

Malt extracts in pure form are used for baby food, enrichment of the diet of athletes, for the treatment of diseases of the lungs and digestive tract, for the normalization of metabolism.

The addition of malt extracts, in addition to technological quality improvement, also solves the problem of enriching traditional food products with micronutrients.

Thus, 200 g of rye bread prepared using malt extracts contains the daily intake of phosphorus and iron, as well as vitamins B1 (80%), B2 (19%), PP (56%) and magnesium (47% of daily allowance consumption).

Not only bread is enriched with malt extracts. They are traditionally used in the production of baby food, both for milk mixtures and for cookies. Malt extracts are found in many dietary supplements and products for athletes.

Practical issues in the use of malt extracts

The most widespread use of malt extracts is in the production of rye bread. Rye and dark malt extracts are used as a substitute for fermented rye malt in a ratio of 1:5 in the production of custard bread.

The same industry uses pale standard malt extracts as a substitute for molasses.

Tests have shown that malt extracts have a positive effect both on the organoleptic characteristics of bread, improving their appearance, aroma and taste, and on the course technological process. Malt extracts are convenient to use. Their viscosity is significantly less than the viscosity of molasses, which eliminates the need for heating before serving. In addition, malt extracts are unpretentious in storage, they can be easily transported, unlike malt, they are not afraid of pests, they tolerate high temperatures well, without changing their acidity.

The combination of these factors suggests that malt extracts are more cost effective than the malt and molasses they replace.

The use of malt extracts in the production of gingerbread is due to both the general improving effect on the product (preservation of freshness, malty taste and aroma, dark color), and the peculiar properties of the glaze prepared using dark malt extract.

Regarding general recommendations for use, the following can be said:
- light active and inactive malt extracts are dissolved in warm water, yeast is separately dissolved in water, a dough or dough is placed on a mixture of solutions of malt extracts and yeast,
- rye and dark malt extracts are used as a substitute for fermented rye malt in a ratio of 1:6, while they are added to sourdough, brew or dough,
- to give a dark color and rye flavor to bakery products, malt extracts are added to the dough,
- molasses is replaced by malt extracts for reducing substances, on average, instead of 1 kg of molasses, 0.8 kg of malt extract is taken; however, there is no need to heat the malt extract, since it has a significantly lower viscosity compared to molasses.

Analysis of the properties of malt extracts indicates that malt extracts are healthy, natural, palatable multi-purpose food ingredients. They are able to naturally increase taste qualities, biological value and pleasure from the consumption of a wide variety of foods.

Extracts are natural product, prepared from beer wort using classical technology and malted cereals, mainly barley. They are dry and thin, unhopped (no hops added) and hopped.

Malt extract. What it is?

It is a concentrated or dried essence made from barley malt, most of which has been used in the food industry. The extract is used to prepare malted milk, breakfast cereals, dough additives, animal feed mixtures. Grains such as barley and rye are used to make malt extracts.

Extracts are malt and fodder. Low-grade barley grows with small grains containing a large amount of protein, poorly digestible starch. Its husk is thick and not suitable for consumption. Malt extracts for beer are made from high quality grains. To weld good drink you need to be sure of that.

How to prepare the extract?

To do this, barley grains need to be soaked and dried so that they begin to germinate. This is necessary in order to activate the enzymes that process the starch that the embryo feeds on. It is important to use them correctly. From the moment of germination of the grain, it should be dried in a special oven. This is done to stop the process at the most beneficial stage for the brewers. Thus, all the necessary and useful substances will be preserved. It is this grain with a fixed germination stage that is called malt, which is divided into many varieties, each of which has its own taste, smell, and color. Malt is light, Viennese, Munich, roasted, chocolate, dried. It depends on his choice what kind of beer will be.

The production of the extract begins with the grinding and soaking of the grain in order to restart and accelerate the process of enzyme formation, which converts the starch supply in the grains into sugar, which gives fermentation. The germinated grain is called green malt. He is more active. The result is a solution of sugars called wort. It is first boiled, then mixed with hops, and yeast is added for fermentation. To obtain an extract, the wort is placed in an evaporator, where the solution thickens. Thus, malt extract is a concentrated wort. If you buy it and dilute it at home, you get the usual wort, prepared in industrial conditions.

Boiling the wort is necessary to break down the heat-resistant proteins. If this is not done, the beer will be cloudy, its taste and smell will deteriorate. Malt extracts for beer are sold in powder and syrup form. To obtain a dry product, the syrup is heated, it is sprayed in a hot chamber, its droplets dry out and begin to settle on the walls of the container. Dry extracts do not contain hops, their composition is similar to syrup.

Hopped malt extract

The most difficult stage in the technological process of brewing is the preparation of the wort. To obtain a hoppy malt extract, hops are added to the malt to add bitterness and aroma to the beer.

The biological stability of beer improves, its foaming increases. This is done after mixing the malt with water and heating it to a temperature of 75 degrees, when the starch dissolves and turns into sugar.

After the addition of hops, the wort is cooled and it is saturated with air. This improves fermentation, which should take place in a hermetically sealed container with a water seal installed in it. After a few days, fermentation ends and the beer is bottled. Malt extract or sugar is added to it.

After that, the dishes are clogged and left for fermentation. Beer malt extract is ready.

Malt extract unhopped

It is prepared without the addition of hops, which opens up great opportunities for experimentation. This beer can be easily prepared own recipe at home. Unhopped malt extract is an essential ingredient for quality beer. It is used for cooking different varieties foamy beer, it replaces sugar in the production of wort. Such malt extracts are obtained from malted mature grains. They contain a lot of carbohydrates, vitamins, trace elements and amino acids.

To replace the unhopped extract, use in the following proportions:

• One and a half kilograms of a liquid product replaces one kilogram of sugar.
• By replacing one kilogram of sugar with the same amount of dry unhopped product, the highest quality beer is obtained.
• If 0.5 kg of dry extract is added to one kilogram of sugar, the malt taste of beer will increase, it will become stronger by 20%.

Barley malt extract

To obtain it, light barley brewing malt is used. The peculiarity of the technological process is the replacement of malt with unmalted barley (30%), which supplements the composition of vitamins that have a beneficial effect on the body. Therefore, barley malt extract is actively used as an additive to various confectionery and bakery products, meat and dairy products.

In order to fully extract extractive substances, it is better to use enzyme preparations and brewer's yeast in a liquid state. Barley malt extract can be stored at room temperature four months. Differs in unpretentiousness because of the content of a large amount of solids (75%). Malt extracts retain beneficial features when the temperature drops, which is convenient for long-term transportation in winter.

home beer brewing technology

With the help of malt extract, you can easily and quickly prepare. To do this, you need:

• From the jar containing the concentrate, remove the lid, remove the package with yeast.
• Hold the jar under hot water Ten minutes.
• Mix the contents of the jar with three liters of boiled hot water.
• In the resulting liquid mixture, add 1 kg of sugar or malt extract without hops.
• Mix well and add cold water in the amount of 19 liters. In total, 23 liters of the finished solution should be obtained.
• Pour in the yeast from the sachet.
• Leave the prepared mixture to ferment for one week. The temperature should be room temperature.
• After this time, sterilize the bottles and pour the resulting beer wort into them.
• For each liter, add 10 grams of sugar or a couple of candies.
• Leave the bottles alone at room temperature for three days, let the drink ferment.
• After that, place the bottles of beer for two weeks in a place where the temperature will not exceed 10 degrees.
• The beer is ready to drink, and in order for the taste to be richer and richer, you should keep it closed for another two months.

They are manufactured by the Australian company Coopers. The extracts are intended for making beer at home. They are factory-produced brewing concentrated wort, and evaporated until all or part of the liquid is removed to obtain an extract, depending on what you want to get. In the first case, a dry concentrate will be obtained, in the second, a liquid one.

Therefore, if you dilute malt extract with water at home, you will get a real industrial wort, on the basis of which you will prepare delicious beer.

Beneficial features

Malt has a positive effect on the human body. Malt extracts contain a large amount of trace elements, soluble substances found in grains. It contains phosphorus, magnesium, manganese, selenium, calcium and vitamins. Malt is valued for its high protein content, which has the necessary set of amino acids that stimulate muscle growth and development.

The benefits of barley malt are undeniable. The composition of the grains contains insoluble fiber, which can stimulate digestion, intestinal function, cleanse the body of toxins and toxins. Barley grain also contains a lot of vitamin B4. Acting together, they create a good choleretic effect, prevent the formation of barley malt has wound healing and enveloping properties in case of damage to the mucous membranes of the intestines and stomach. As a prophylactic for diseases such as colitis, gastritis, stomach ulcers, cholecystitis is the daily use of barley malt infusion.

Rye malt is a highly effective energy food capable of restoring and strengthening the human body. Therefore, it is recommended to use it for anemia, exhaustion. Rye malt is taken at high loads, to increase muscle mass. It is used as a diabetic product due to the substances it contains that slow down the absorption of carbohydrates. Malt normalizes blood sugar. It regulates the production of natural insulin.

What is malt extract?

Malt extract is the concentrated and/or dried essence of barley malt. Most of the malt produced in the world is used in the food industry, for example, for making malted milk, breakfast cereals, baking dough additives, and even pet food. There are two main varieties of barley: malt and feed, and several sub-varieties within each. It is believed that barley, from which food extracts (3rd and 4th grades) are made, is worse than malt and pure varieties. In barley of low grades, grains are usually small, with a high protein content, poorly digestible starch and thick husks that are not suitable for consumption. The best quality barley is used in brewing, and in order to brew a good batch of beer, you must be sure that the extract for it is made from such (beer) barley.
To prepare the extract, barley grains are first soaked and dried so that the grain begins to germinate. While the sprout breaks through the grain, enzymes are activated that process the starch necessary to feed the embryo and proteins into sugars and amino acids that the sprout will need in the future. It is important for brewers to be able to use these enzymes and the supply of starch. As soon as the grain begins to germinate, it is dried in a special oven to stop the process at the most beneficial stage for the brewers and preserve all the necessary substances. It is this grain in the fixed stage of germination that is called malt. There are many varieties of malt, distinguished by taste, smell and color, and the type of beer depends on their choice. There is lager malt, pale malt, Vienna malt, Munich malt, toasted, roasted and even chocolate.

The production of malt extract at the plant is akin to the first stage of brewing from whole grains of barley. Malted barley is ground and soaked in hot water to resume and accelerate the formation of enzymes that convert the starch supply of grains into fermentable sugars. As a result, a solution of sugars is formed, which is called wort. It is his brewer who first boils, then mixes with hops and adds yeast for fermentation. In order to make a concentrated extract from the wort instead of continuing the boil, it is placed in an evaporator where it thickens. In other words, malt extract is just a concentrated wort, so when you buy it and mix it at home, you get a normal industrial wort. Depending on what kind of beer you want to make, you can use the extract of one or more varieties.
The wort is boiled for two reasons: to break down the heat-resistant proteins that otherwise cloud the beer and spoil the taste and aroma of the beer, and to isomerize the alpha acids in the hops to add bitterness to the beer.

Rice. 18. Malt extract plant (photo courtesy of Briess Malt & Ingredients Company)

This is done both at home and in industrial breweries, although hops are not always immediately added to the extract in factories. If the hops are added later, then the extract is boiled only to break down the proteins, and then when adding hops to the wort, you need to boil it at home. After boiling at the factory, the wort is placed in vacuum dehydration chambers to keep the extract longer without preservatives. In these chambers, the solution is evaporated under pressure, which prevents the sugar from caramelizing, since the temperature does not reach 100 ° C, and preserves the taste and smell of the extract. To make an extract with the addition of hops, it can be added both at the first brewing of grains, and already in the finished extract in the form of iso-alpha acids of hops. So, you can see that homebrewing extract is quite difficult to prepare.
It is sold both in liquid (syrup) form and in powder form. In syrups, the water content is about 20%, so 4 kg
dry malt extract corresponds approximately to 5 kg of liquid. To produce a dry extract, the liquid extract is heated and sprayed in a high hot chamber. Small droplets dry quickly and settle on the walls of the chamber. Typically, dry extracts do not contain hops and are generally similar to syrup.

Barley malt extract light

Barley malt extract light

TU 9184-002-05154587-13

Product description:

Barley malt extracts are made by mashing crushed barley malt and barley flour with water. The mash mass is aged in the mash tun for certain periods of time at a given temperature according to the programmed brewing chart. At this time, the dissolution and splitting of the constituent substances of malt (starch, water-soluble protein substances, flavoring and mineral substances) occurs. Next, the process of saccharification and filtration of the mash mass occurs to obtain liquid wort. After that, the wort is boiled in a sparing mode to bring the percentage of solids to the standard value.

The composition of raw materials for the production of barley - malt extracts:

Brewing barley malt according to GOST 29294;
Barley according to GOST 5060 for the production of malt;
Barley according to GOST 28672 for flour;

Areas of use

The main field of application of barley-malt extracts is the replacement of traditional and synthetic sugars in bakery, preparation of various sweets and desserts. Due to the high content of maltose (malt) sugar, barley-malt extracts can be used as a healthier substitute for both traditional sugars - sucrose, glucose, fructose, high fructose syrup, and synthetic sugar analogues - xylitol, sorbitol, aspartame.

With the use of barley - malt extracts produce:
- Bakery products;
- Dry (cereal) breakfasts, cereal flakes, gozinaki;
- Cereal bars, granola, snacks and muesli;
- Gingerbread, cookies, crackers, muffins, biscuits, biscuits;
- Products for children, sports and diabetic nutrition;
- Ice cream;
- Beer on a reduced cycle;
- Barley-based malt whiskey with a shortened production cycle;

Purposes of using barley malt extracts

• Color correction - as a natural ingredient instead of using a chemical dye Caramel color E150
• Sweetness correction - as a natural sweetener for baked goods, soft drinks and dairy drinks
• Aroma Enhancer - to add malty flavors to foods and beverages
• Extending the shelf life of finished products
• Hiding unwanted tastes and odors
• Fermentation activator - due to the content of fermentable and easily digestible sugar maltose, barley-malt extracts are an excellent fermentation activator in the production of fermented alcoholic beverages - tinctures and fruit wines.
• Extending the shelf life of food and pharmaceutical products - when barley-malt extract is included in the product.

Benefits of Using Barley Malt Extracts

Barley-malt extracts promote more active growth of yeast, thereby increasing the volume of baked goods. Keep the crumb and crust elastic longer. Help improve appearance, to achieve uniform porosity, a crispy crust of a beautiful color, friability, taste and long shelf life of bakery products. Therapeutic and prophylactic effect of barley-malt extracts. mineral composition. Barley - malt extracts are a valuable source of useful easily digestible sugars - maltose (up to 50%), maltotriose (10% -18%) and at the same time are low in glucose and fructose.

100 grams of barley malt extract contains:

Potassium - 351 mg;

Phosphorus - 100 mg;

Sodium - 85 mg;

Magnesium - 37 mg;

Calcium - 10 mg;

Barley - malt extracts are a rich source of food amino acids - leucine, phenylalanine, tyrosine, alanine, isoleucine, tryptophan, histidine with a content of 7 to 29 mg per 100 grams of product. Amino acids in their composition stimulate protein metabolism, growth and development of muscles in the human body. Activate digestion, enhance intestinal motility, help remove toxins and toxins.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article on the prohibition of the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On the administrative responsibility of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products" (Collected Legislation of the Russian Federation, 1999, No. 28 , item 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."

Moonshine in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. So, according to article 335 “Manufacture and sale alcoholic beverages home production" illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages, apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal purposes.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.

Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Manufacturing by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.

*Purchase moonshine stills for home use it is still possible, since their second purpose is the distillation of water and the production of components for natural cosmetics and perfumes.