DE202022001121U1 - Milk alternative based on barley, obtained from spent grains - Google Patents

Abstract

Beverage containing brewer's grains

Description

Summary

The present invention provides a non-dairy milk alternative based on bidder grains. In particular, the present invention encompasses an unsweetened milk alternative containing protein isolate from brewer's grains. This milk alternative is very nutritious and is similar to cow's milk in its organoleptic properties. In addition, the present invention provides a method of making a brewer's grain-based non-dairy milk alternative that does not curdle when brewing coffee.

field of invention

The present invention relates to the field of alternative plant-based foods and beverages, more particularly, the present disclosure relates to an unsweetened milk alternative made from protein isolate from brewer's grains.

Background of the Invention

In recent years, the sustainable recycling of waste streams and by-products that occur in agriculture and the food industry has become increasingly important and represents one of the most important challenges in food technology. [1]

Spent grain is the main by-product of the brewing process and consists of the husks and undissolved parts of the barley malt that accumulates during the purification of the mash after the beer wort has been separated. [2]

Brewer's spent grain has great untapped potential, as it is regularly available in large quantities parallel to beer production and, at around 85 percent, accounts for the largest residue streams in the beer industry. [3]

The annual production of beer in Germany in 2019 was around 92.2 million hectoliters, of which around 22 kg of spent grains with a dry matter content of 24 - 28% are produced per hectolitre. [4]

At the same time, spent grains are a valuable source of high-quality proteins (> 20%), roughage (>55%), malt sugar, vitamins and health-promoting substances such as polyphenols and antioxidants, some of which remain in the spent grains after the mashing process and have not dissolved. [10]

So far, the reuse of spent grain has focused on feeding livestock, as its high protein content makes it equivalent to concentrated feed. The processing of spent grains into food is limited as the microbiological instability due to the high moisture content (about 80%) is an obstacle and therefore has to be pre-treated in a food-safe way. [1] Therefore, the sensitive spent grain is fed directly fresh, or ensiled immediately after delivery. Another common use of spent grains is in energy production. Larger breweries try to cover their energy needs by producing biogas. [5]

With regard to more sustainable food production, alternative protein sources are increasingly coming into focus. On global average, the production of one liter of cow’s milk has a climate impact equivalent to around 2.4 kg of carbon dioxide [10]. A study from 2018 showed that dairy products are around three times more greenhouse gas intensive than plant-based milk alternatives [11]. For this reason, a milk alternative made from barley protein, obtained from spent grains, can make an important contribution to climate, environmental and resource protection. As a resource of German origin, high transport costs are avoided and transport-related CO2 emissions are reduced.

At the same time, fewer consumers are drinking classic cow's milk. According to information from the Dairy Industry Association (MIV), there has been a downward trend in the per capita consumption of drinking milk in recent years. For comparison, this was 56.3 kilograms in 2014 and 49.9 kilograms in 2020. [6]

The increasing ethical and ecological motivation of consumers to consume more plant-based products is a challenge for manufacturers to develop innovative products made from plant-based proteins without introducing undesirable flavors.

The demand for plant-based milk substitutes has never been greater. The market for substitute products is constantly growing. Around 250 million liters of plant-based milk alternatives were sold in German food retailing in 2020. A good half of the sales volume of plant-based milk is accounted for by oat milk.

In the previous year, the sales volume of plant-based milk substitute products in Germany was 171 million liters, which means that strong growth in the milk alternative sector can be seen. [7]

The market for so-called milk substitute products is now diverse. Oat, almond and soy milk account for the largest proportion of sales in this order, while alternatives also make up Coconut, rice, lupine and pea protein are attracting increasing interest from consumers.

In addition to the popular oat milk, a milk alternative consisting of barley complements the category of cereal drinks and can generate positive customer acceptance thanks to well-known ingredients.

In view of the nutritional and regional advantages, brewer's grains as the basis for a milk alternative are an attractive addition to the market.

character list

• Zeichnung (1) zeigt schematisch ein Flussdiagramm der verschiedenen Schritte, die zur Herstellung der Milchalternative auf Biertreberbasis der vorliegenden Erfindung erforderlich sind.

The accompanying drawings, which are a further understanding of the invention and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention.

• Drawing (1) shows schematically a flow chart of the various steps required to manufacture the brewer's grains-based milk alternative of the present invention.

Summary of the invention:

An object of the present invention is to develop a beverage containing protein isolate from brewer's grains with a protein content of at least about 0.6%.

1. a.) Proteinisolat aus Biertreber mit einem Anteil von etwa 0,6 % bis etwa 5 %
2. b.) Ein vorbestimmtes Volumen an Wasser
3. c.) Mindestens ein desodoriertes Pflanzenfett mit einem Anteil von etwa 0 % bis etwa 10 %
4. d.) Calciumcarbonat mit einem Anteil von etwa 0 % bis 2 %
5. e.) Zichorienwurzelfaser mit einem Anteil von etwa 0 % bis 2 %
6. f.) Mindestens einen Stabilisator
7. g.) mindestens einen Lebensmittelzusatzstoff mit einem Anteil von etwa 0 % bis etwa 15 %.

Another object of the present invention is to disclose a brewer's grain based milk alternative comprising:

1. a.) Protein isolate from spent grains with a proportion of about 0.6% to about 5%
2. b.) A predetermined volume of water
3. c.) At least one deodorized vegetable fat with a proportion of about 0% to about 10%
4. d.) Calcium carbonate with a proportion of about 0% to 2%
5. e.) chicory root fiber with a proportion of about 0% to 2%
6. f.) At least one stabilizer
7. g.) at least one food additive with a proportion of about 0% to about 15%.

Another object of the present invention is to disclose the above-mentioned brewer's grain-based milk alternative, wherein the protein isolate contains all the essential amino acids required for human nutrition.

Another object of the present invention is to disclose the above brewer's grain based milk alternative wherein the deodorized vegetable fat is selected from a group consisting of rapeseed, sunflower, sesame, wheat seed and any combination thereof.

Another object of the present invention is the disclosure of the above milk alternative based on brewer's grains, wherein the at least one stabilizer is selected from a group consisting of gellan, methylcellulose, kappa-carrageenan, iota-carrageenan and any combination thereof.

Another object of the present invention is to disclose the milk alternative based on brewer's grains described above, wherein the at least one food additive is selected from a group consisting of stabilizers, anti-caking agents, anti-foaming agents, antioxidants, fillers, colors, emulsifiers, flavorings, humectants, preservatives , sweeteners, sugars, starches, minerals, proteins, vitamins, hydrocolloids, thickeners and any combination thereof.

Another object of the present invention is to disclose the brewer's grains-based milk alternative described above, which milk alternative is a barista milk that can be used for the preparation of coffee.

1. a.) Herstellung einer Suspension aus Biertreber und Wasser in einem Verhältnis von 1:3
2. b.) Zerkleinerung der Mischung
3. c.) Zugabe von Natronlauge (pH-Wert = 11,5)
4. d.) Umrühren der Mischung für 30 min
5. e.) Filtrieren der Mischung
6. f.) Zentrifugieren der Mischung (8.500 g, 23°C, 15 min)
7. g.) Zugabe von Salzsäure (pH-Wert = 6,5)
8. h.) Hinzufügen von Stabilisator(en) und Lebensmittelzusatzstoff(en)
9. i.) Homogenisierung der Mischung
10. j.) Pasteurisierung der Mischung.

Another object of the present invention is the disclosure of a method for producing a milk alternative based on spent grains, which comprises the following steps:

1. a.) Production of a suspension of spent grains and water in a ratio of 1:3
2. b.) comminution of the mixture
3. c.) Addition of caustic soda (pH value = 11.5)
4. d.) Stirring the mixture for 30 min
5. e.) filtering the mixture
6. f.) Centrifuging the mixture (8,500 g, 23°C, 15 min)
7. g.) Addition of hydrochloric acid (pH value = 6.5)
8. h.) Adding stabilizer(s) and food additive(s)
9. i.) Homogenization of the mixture
10. j.) Pasteurization of the mixture.

Another object of the present invention is to disclose the methods described above wherein the homogenization step is performed by means selected from a group consisting of mixing at about 25,000 rpm or using high pressure homogenization.

Organoleptic and Nutritive Properties of the Invention:

With the present invention, the above-described milk alternative based on spent grains, an innovative product has been achieved that appeals to milk lovers because it is nutritionally similar to cow's milk. Brewer's Grain Based Milk Alternative is a delicious, vegan and high protein milk alternative as it is made from a by-product that still contains many nutrients naturally. For this purpose, the undissolved protein was extracted from the spent grains and made available.

To achieve a creamy consistency, rapeseed oil is added to achieve the fat content of 3.5% whole milk and 1.8% semi-skimmed milk. At the same time, rapeseed oil contains an optimal ratio of unsaturated omega-3 to omega-6 fatty acids and is a valuable addition to a healthy diet. The addition of gellan ensures the desired stabilization of the oil droplets in the milk substitute and thus contributes to the full-bodied taste.

The daily requirement of calcium can also be covered wonderfully with the vegetable substitute, which is why the milk alternative made from brewer's grains has the same amount of calcium carbonate added as milk. The enrichment with vitamin B12 and D2 is particularly ideal for a vegan diet to prevent a possible nutrient deficiency.

Gellan gum and chicory root fiber have been added to make the milk alternative made from spent grains appear fuller. Incidentally, chicory root reduces the grainy taste, stimulates digestion and has an antibacterial effect.

The present invention is a perfect base to create a barista milk alternative, sweetened milk alternative or even cocoa.

manufacture of the invention

The production of the milk alternative from spent grains is based on the extraction and fractionation of the barley protein. The spent grain contains coagulated, insoluble proteins that could not get into the beer during the brewing process. These proteins include the prolamins and the glutelins. The focus in protein extraction is on the glutelins since they are soluble in the alkaline or basic range.

First, the spent grains were mixed with water in a ratio of 1:3 and crushed. After the crushing process, the spent grains were treated with caustic soda for 30 minutes at room temperature with constant mixing and brought to a pH of 11.5. After extraction, the insoluble solids were separated by filtration and through the centrifuge (8,500 x g for 15 min at 23°C). The supernatants from the extraction with caustic soda were collected and were brought to pH 6.5 with hydrochloric acid to induce neutralization. The neutralization produces water and sodium chloride (common salt).

The addition of rapeseed oil, calcium carbonate, chicory root fibre, vitamins, aromas and the stabilizer round off the milk alternative made from spent grains.

Claims (17)

Beverage containing brewer's grains Milk alternative containing brewer's grains Beverage containing protein isolate obtained from brewer's grains with a protein content of at least about 0.6% A milk alternative that has a protein content of at least about 0.6% A brewer's grain based milk alternative comprising: a.) Protein isolate from spent grains with a proportion of about 0.6% to about 5% b.) A predetermined volume of water c.) At least one deodorized vegetable fat with a proportion of about 0% to about 10% d.) Calcium carbonate with a proportion of about 0% to 2% e.) chicory root fiber with a proportion of about 0% to 2% f.) At least one stabilizer g.) at least one food additive with a proportion of about 0% to about 15%. Beverage containing protein isolate obtained from brewer's grains extracted with caustic soda and hydrochloric acid. A milk alternative that is extracted with caustic soda and hydrochloric acid. Beverage containing protein isolate obtained from brewer's grains extracted by an alkaline solution and by an acid. A milk alternative that is extracted by an alkaline solution and by an acid. A milk alternative based on brewer's grains, the protein isolate contains all the essential amino acids required for human nutrition. A brewer's grain based milk alternative wherein the deodorized vegetable fat is selected from the group consisting of rapeseed, sunflower, sesame, wheat seed and any combination thereof. A brewer's grains-based milk alternative, wherein the at least one stabilizer is selected from a group consisting of gellan, methylcellulose, kappa-carrageenan, iota-carrageenan, and any combination thereof. To disclose a milk alternative based on spent grains, wherein the at least one food additive is selected from a group consisting of stabilizers, anti-caking agents, anti-foaming agents, antioxidants, fillers, colors, emulsifiers, flavorings, humectants, preservatives, sweeteners, sugars, starches, minerals, proteins, vitamins, hydrocolloids, thickeners and any combination thereof. To disclose a brewer's grain based milk alternative, the milk alternative being a barista milk that can be used for the preparation of coffee. A brewer's grain based milk alternative wherein the homogenization step is performed by means selected from a group consisting of mixing at about 25,000 rpm or the use of high pressure homogenization. A milk alternative based on brewer's grains in which fiber components are not present. Beverage containing protein isolate obtained from brewer's grains in which fiber components are absent.

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