EP4051773A1 - Malzextrakte mit heller farbe - Google Patents
Malzextrakte mit heller farbeInfo
- Publication number
- EP4051773A1 EP4051773A1 EP20808607.4A EP20808607A EP4051773A1 EP 4051773 A1 EP4051773 A1 EP 4051773A1 EP 20808607 A EP20808607 A EP 20808607A EP 4051773 A1 EP4051773 A1 EP 4051773A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- acid
- wort
- malt extract
- antifoaming agent
- normalized
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 34
- 239000000284 extract Substances 0.000 title abstract description 22
- 239000002518 antifoaming agent Substances 0.000 claims abstract description 73
- 238000000034 method Methods 0.000 claims abstract description 23
- 230000008569 process Effects 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000005445 natural material Substances 0.000 claims abstract description 5
- 239000000126 substance Substances 0.000 claims description 42
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 26
- 235000013305 food Nutrition 0.000 claims description 22
- 239000002253 acid Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 17
- 239000004310 lactic acid Substances 0.000 claims description 16
- 235000014655 lactic acid Nutrition 0.000 claims description 16
- 235000010323 ascorbic acid Nutrition 0.000 claims description 15
- 239000011668 ascorbic acid Substances 0.000 claims description 15
- 229960005070 ascorbic acid Drugs 0.000 claims description 15
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 14
- 239000000174 gluconic acid Substances 0.000 claims description 14
- 235000012208 gluconic acid Nutrition 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 14
- 235000015165 citric acid Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 13
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 12
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 12
- 235000013405 beer Nutrition 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 11
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 159000000007 calcium salts Chemical class 0.000 claims description 8
- 235000020166 milkshake Nutrition 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 6
- 235000011054 acetic acid Nutrition 0.000 claims description 6
- 239000001361 adipic acid Substances 0.000 claims description 6
- 235000011037 adipic acid Nutrition 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 235000013365 dairy product Nutrition 0.000 claims description 6
- 239000001530 fumaric acid Substances 0.000 claims description 6
- 235000011087 fumaric acid Nutrition 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000011975 tartaric acid Substances 0.000 claims description 6
- 235000002906 tartaric acid Nutrition 0.000 claims description 6
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000015895 biscuits Nutrition 0.000 claims description 5
- 235000011132 calcium sulphate Nutrition 0.000 claims description 5
- 239000001175 calcium sulphate Substances 0.000 claims description 5
- 235000013350 formula milk Nutrition 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 238000011065 in-situ storage Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 235000015496 breakfast cereal Nutrition 0.000 claims description 4
- 235000012495 crackers Nutrition 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 235000015243 ice cream Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 235000020209 toddler milk formula Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000012182 cereal bars Nutrition 0.000 claims description 3
- 238000010908 decantation Methods 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 235000011850 desserts Nutrition 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000499 gel Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013570 smoothie Nutrition 0.000 claims description 3
- 235000011888 snacks Nutrition 0.000 claims description 3
- 235000014268 sports nutrition Nutrition 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000007738 vacuum evaporation Methods 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 235000021577 malt beverage Nutrition 0.000 claims 1
- 235000019198 oils Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 241000196324 Embryophyta Species 0.000 description 11
- 238000005187 foaming Methods 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 8
- 230000002829 reductive effect Effects 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 7
- 238000004040 coloring Methods 0.000 description 6
- 239000006260 foam Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 238000005360 mashing Methods 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000003638 chemical reducing agent Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 239000006057 Non-nutritive feed additive Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000008033 biological extinction Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 description 3
- 229960003681 gluconolactone Drugs 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000010409 thin film Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 239000012901 Milli-Q water Substances 0.000 description 2
- 239000001825 Polyoxyethene (8) stearate Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000003254 anti-foaming effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 239000000306 component Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- -1 dried Chemical compound 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- 235000020162 malted milk drink Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 238000009987 spinning Methods 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- PKAUICCNAWQPAU-UHFFFAOYSA-N 2-(4-chloro-2-methylphenoxy)acetic acid;n-methylmethanamine Chemical compound CNC.CC1=CC(Cl)=CC=C1OCC(O)=O PKAUICCNAWQPAU-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical group [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000012468 concentrated sample Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- CPBQJMYROZQQJC-UHFFFAOYSA-N helium neon Chemical compound [He].[Ne] CPBQJMYROZQQJC-UHFFFAOYSA-N 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000004890 malting Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/04—Colouring additives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
- C12C7/282—Concentration or beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
- C12C7/285—Drying beerwort
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
Definitions
- the invention pertains to the field of malt extracts.
- Malt extract is the concentrated wort i.e. extract of dried sprouted grains (malt).
- a process called mashing is carried out to extract the sugars from the malted grains.
- Cracked (or coarsely ground) malt is warmed in water, which activates the enzymes further, cleaving more of the malt's remaining starch into various sugars, the largest percentage of which is maltose.
- the mashing at precise temperatures releases not only the sugars and enzymes, but also the proteins.
- Modern mashing practices may include high enough temperatures after mash-out to deactivate the remaining enzymes, so that the composition is no longer diastatic.
- the liquid produced from this mash after filtering (known in the field as “lautering”) out the insoluble material is called wort.
- the wort can then be concentrated by removing water from the mixture.
- Concentrated wort is also known as malt extract and is used herein interchangeably.
- Liquid malt extract is a thick syrup and is used for a variety of purposes, such as in baking and beer brewing.
- the LME may be further dried, for example in a spray drying tower, to produce dry malt extract (DME).
- Fermented bakery foods it promotes yeast activity, such that oven temperatures can be lowered and/or bake times shortened as crust color is enhanced.
- Hot or cold milk malted beverages for the unique flavor, for example Horlicks®.
- Ice cream or milkshake formulations using a “double- thick malt” based on a malt extract as the primary flavor sweetener.
- malt extract confers extra gravity and color to beers. Malt extracts are also used in home-brew kits to eliminate the need for mashing and filtering the wort, making the process more easily accessible to the amateur brewer.
- normalized EBC units refers to the color in EBC units at a dry substance concentration of llwt%
- the invention furthermore provides a process for preparing a malt extract according to the invention comprising the following steps: i. Providing a wort having a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, even more preferably less than 5 normalized EBC units, most preferably less than 4 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance concentration of llwt%; ii. Decreasing the pH of the wort to not greater than 5, preferably to a pH of from 3 to 5, more preferably from 3.5 to 5, most preferably from 4 to 5, by one or more of the following pH reducing agents:
- the invention furthermore covers the use of an antifoaming agent in the preparation of a malt extract from wort, wherein the antifoaming agent is added to a wort, preferably having a pH not greater than 5, more preferably from 3 to 5, even more preferably 3.5 to 5, most preferably 4 to 5.
- the antifoaming agent is preferably natural, for instance: a plant- based oil or a blend of plant-based oils.
- a non- limiting example of a natural antifoaming agent is Biofoam 274.
- Figure 1 shows the amount of foam formed when applying antifoaming agent at different pH at a dry substance concentration of 1 lwt%.
- the photo illustrates the effect of pH on foaming. Level of initial foam is indicated with the line (acid used is ascorbic acid; antifoaming agent used is Biofoam 274 at a dosage of 25 g/metric ton of dry substance).
- Figure 2 shows the difference in color to other malt extracts on the market at a dry substance concentration of llwt%.
- the photo illustrates difference in color between the prototypes made according to the current invention and commercial product from Diastatische Producten B.V. (samples were re-diluted from about 75 to llwt% dry substance).
- A protype made with Ascorbic acid
- C protype made with citric acid
- natural substance it is meant herein a substance that is produced by nature. Excluded are substances, which are made or caused by or interfered with by a human; and/or obtained with the help of synthetic chemicals, either to change their structure or composition, or that were used to extract the substance.
- substance it is meant herein any ingredient, additive, processing aid, component, carbohydrate, molecule, foods, foodstuffs and the like.
- Normalized EBC units refers to the EBC color, measured according to the method described below, normalized to an llwt% dry substance concentration.
- Wort is the liquid extracted from the mash of malt i.e. dried, sprouted grains (for instance barley).
- the mash is made by cracking the malt and soaking it in hot water to enable the enzymes to further convert the starch into sugars.
- Filtering is the next step to obtain the wort, which means the sugar-extracted grist or solids remaining in the mash are separated from the wort.
- the obtained wort has been heat treated in order to render it food-safe. This includes for instance reducing contamination with micro-organisms e.g. bacteria, spores, yeast etc. This heat treatment can be carried out at any stage of the process for preparing the wort, preferably after filtration (lautering) by heating the wort to a temperature of at least 90°C for at least 3 minutes.
- the malt extract according to the invention is made by concentrating wort.
- the terms “malt extract” and “concentrated wort” are used interchangeably herein and mean a wort that has been concentrated to a dry substance concentration of at least 50wt%. It has been shown that surprisingly the process of concentrating the wort to a malt extract according to the invention does not cause substantial coloring. According to the process of the invention, the final malt extract will have a similar color to the wort when compared at similar dry substance.
- a light-colored wort a light-colored malt extract can be obtained using the process of the invention.
- the wort thus preferably has a light color to begin with. Light-colored worts are known for the production of light-colored beers. However, concentrating the wort on a large scale and maintaining the light color to prepare a light-colored malt extract that could also be labelled as natural has been a technical challenge that the invention has now overcome.
- the EBC unit is the unit of color as mentioned in the European Brewery Convention (EBC) method typically used to measure the color of beer.
- EBC European Brewery Convention
- E430 European Brewery Convention
- EBC color [(E430 x 25) - (E700 x 25)] x Dilution factor [00032]
- normalized EBC units refers to the EBC color either normalized (i.e. calculated) to an llwt% dry substance concentration or measured on a sample having a 1 lwt% dry substance concentration.
- a light-colored wort is one that has a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, even more preferably less than 5 normalized EBC units, most preferably less than 4 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance of 1 lwt%.
- the pH of wort is above pH 5.
- the protein content of the wort to be concentrated can be reduced by first decreasing the pH down to a pH not greater than 5, preferably from 3 to 5, more preferably from 4 to 5. This can be done for instance using a pH reducing agent e.g. one or more of:
- the above pH reducing agents in particular the food-grade acid(s) and/or salt(s) are natural.
- the decrease in pH causes at least the partial precipitation of proteins from the solution.
- the one or more food-grade acid(s) are preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof. Most preferably the food-grade acid is selected from gluconic acid and ascorbic acid and derivatives thereof, which have been shown to provide a less pronounced acidic/sour taste.
- the one or more food-grade acid(s) are preferably selected from natural food- grade acid(s).
- the pH can be reduced by adding acidified malt to the wort.
- the precipitate can then be optionally separated from the wort. This can be done by any suitable means known to the skilled person. This can be done by decantation, centrifugation, filtration or a combination thereof. Most preferably this is done by centrifugation. 5. Addition of antifoaming agent
- Antifoaming agents include, but are not limited to, Biofoam 274, Glanpon DG 196, Glanpon DG 197, Glanpon DG 121, Glanpon DS 22, Glanpon BR-Bio, Glanpon DB 944.
- the Glanpon products are available from Bussetti & Cio.
- Biofoam 274 is available from NCR Biochemica SPA.
- a natural antifoaming agent is selected. This allows for the malt extract to be labelled as a natural substance.
- Natural antifoaming agents can be selected from plant-based oils and blends of plant-based oils. Preferred antifoaming agents are Biofoam® 274 or Glanapro BR-Bio, both being commercially available blends of vegetable oils.
- Antifoaming agents to be used according to the invention preferably have a contact angle lower than 90°C (on a glass surface) but higher than the one of water, as measured with the device and protocol mentioned above.
- the antifoaming agent more preferably has an initial contact angle of from 50° to 90° or 55° to 90°, as measured with the device and protocol mentioned above.
- the antifoaming agent more preferably has a contact angle at 25 s of from 25° to 60° or 30° to 50°, as measured with the device and protocol mentioned above.
- the antifoaming agent more preferably has a %change of contact angle (from initial to 25 s) of from 30% to 70%, or 30% to 60%, or 30% to 55%, or 30% to 50%, as measured with the device and protocol mentioned above.
- At least 10 g of antifoaming agent per metric ton of dry substance in the wort is added to the wort. More preferably at least 15 g, at least 25 g, at least 35 g, at least 45 g, at least 55 g or at least 100 g of antifoaming agent per metric ton of dry substance in the wort is added; and most preferably at most 250 g, at most 200 g, at most 150 g, at most 125 g, at most 100 g, at most 80 g or at most 70 g of antifoaming agent per metric ton of dry substance in the wort is added to the wort.
- the antifoaming agent is preferably added at a temperature above the antifoaming agent’s cloud point temperature.
- the cloud temperature is defined as the temperature where the light transmittance (Helium-Neon laser at 633nm) decreases by 50% from an optically clear solution (See Liu C et al. (1996). “Phase separation in aqueous solutions of lens l-crystalline” Proceedings of the National Academy of Science USA 96(1) 377-382 and Pincemaille J et al. (2016) “Methods for screening cloud point temperature. Food Biophysics 13 422-431 ”). A skilled person in the art would know what is or how to measure the appropriate cloud point of an antifoaming agent.
- the antifoaming agent and the wort are mixed at a temperature above the cloud point temperature of the antifoaming agent i.e. preferably from 7 to 80°C, preferably from 10 to 80°C, preferably from 20 to 80°C, more preferably from 40 to 60°C, most preferably at around 60°C.
- the antifoaming agent Biofoam 274 was mixed with the wort at 60 °C.
- the wort can be concentrated to a malt extract.
- the targeted final dry substance of the malt extract is at least 50wt%, in particular of from 50 to 90wt%, preferably 60 to 85wt%, more preferably 65 to 85%, most preferably 70 to 85wt%. Particularly preferred is a dry substance content of about 75wt%.
- the concentration step (step (vi)) for preparing a malt extract according to the process of invention is carried out by vacuum evaporation At a temperature ranging from 30 to 60°C; At a pressure ranging from 10 to 220 mbar; preferably from 10 to 150 mbar; more preferably from 10 to 100 mbar; most preferably from 10 to 50 mbar; and For a total residence time of not more than 1 hour, preferably not more than 45 minutes; and preferably using a multi-effect evaporator or alternatively a series of evaporators, for example a spinning cone evaporator in series with a thin film evaporator.
- normalized EBC units refers to the color in EBC units at a dry substance concentration of 1 lwt%
- the malt extract according to the invention preferably has a maltose content of from 40 to 70wt%, preferably 45 to 65wt%, more preferably 50 to 60wt% on a dry weight basis.
- the malt extract according to the invention is preferably a syrup having a dry substance concentration of at least 50wt%, in particular from 50 to 90wt%, preferably 60 to 85wt%, more preferably 65 to 85%, most preferably 70 to 85wt%. Particularly preferred is a dry substance content of about 75wt%.
- the protein content of the malt extract according to the invention is preferably from 3 to 6wt%, more preferably 4 to 5wt%, on a dry weight basis.
- the malt extract according to the invention preferably further comprises an antifoaming agent, preferably selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils, as described above.
- an antifoaming agent preferably selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils, as described above.
- the malt extract according to the invention preferably comprises at least 0.1wt%, at least 0.5wt%, at least lwt%, at least 1.5wt%, at least 2.5wt%, at least 3.5wt%, at least 4.5wt% or at least 5.5wt% of antifoaming agent on a dry substance basis;
- the malt extract according to the invention preferably comprises preferably at most 25wt%, at most 20wt%, at most 15wt%, at most 12.5wt%, at most 10wt%, at most 8wt% or at most 7wt% of antifoaming agent on a dry substance basis.
- the antifoaming agent is selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils, as described above.
- the malt extract according to the invention preferably comprises one or more of:
- - food-grade acid(s) preferably natural food-grade acid(s), more preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof, or combination thereof, most preferably selected from citric acid, gluconic acid and ascorbic acid;
- - food- grade calcium salt(s) preferably natural food-grade calcium salt, more preferably calcium sulphate.
- the malt extract according to the invention thus preferably consists of natural substances.
- the syrup obtained from step (vi) can optionally be further dried using any technique which removes water without altering significantly the sensory properties of the dried product chosen from spray drying, fluid bed drying, drum drying, agitated thin film drying, pulse combustion drying, microwave drying, infrared drying, spin flash drying etc.
- the invention also covers a food or beverage comprising the malt extract according to the invention.
- the food or beverage can be selected from, but is not limited to, bakery foods, confectionery (such as malted confectionery e.g. Maltesers®), cereal-based products such as breakfast cereals and cereal bars, biscuits, crackers, hot or cold malt (or malted milk) beverages or powdered products therefor, beer, smoothies, milkshakes, milkshake formulations, ice cream, infant and toddler formulas, dairy products and vegetable-based dairy substitute products (such as drinks, yoghurts, desserts), table-top sweetener, snacks and foods for sports nutrition (such as gels, drinks and power bars) etc. 10.
- confectionery such as malted confectionery e.g. Maltesers®
- cereal-based products such as breakfast cereals and cereal bars, biscuits, crackers, hot or cold malt (or malted milk) beverages or powdered products therefor
- the invention also covers the use of the antifoaming agent in the preparation of a malt extract from wort, wherein the antifoaming agent is added to a wort having a pH preferably not greater than 5, more preferably from 3 to 5, even more preferably 3.5 to 5, most preferably 4 to 5.
- the antifoaming agent is preferably selected from natural antifoaming agents, more preferably a plant-based oil or a blend of plant-based oils, as mentioned above.
- the protein content has been measured using a LECO CN928 instrument which measures the total nitrogen content which subsequently is converted to total protein content by multiplying this value with a factor of 6.25.
- the temperature of the furnace was set at 1100 °C.
- the carbohydrates are separated on a column filled with a cation exchange resin in the calcium form (BioRad Aminex HPX-87C; 7.8 mm diameter, 300 mm length) by elution with water. The temperature is 85 °C. The detection is done by measuring the refractive index at 40 °C. The results are expressed in g/1.
- a pre-column Biorad Nr.: 125-0128 is used as a guard column.
- Table 2 quantity of ascorbic acid added to adjust wort pH
- Table 3 quantity of glucono delta lactone added to adjust wort pH
- the wort sample was centrifuged for 30 minutes at 3000g and at 40°C. The supernatant wort was separated from the sediment.
- BIOFOAM 274 is a blend of vegetable-based oils, obtainable from the company NCR Biochemical. This has been certified as a natural product, according to the UK FSA Natural Guidance 2008.
- BIOFOAM 274 (diluted 1000 times) was added at an amount of 25 g per metric ton of dry substance of the wort.
- the wort was preheated to 60°C and the antifoaming agent was added to each sample of 250 ml of wort.
- the mixture was agitated for 5 minutes in a mixer (Kenwood Chefette) at maximum speed. After mixing, the foam and the liquid were transferred into a 1 liter graduated cylinder to measure the amount of foaming at different times.
- Figure 1 shows a surprising reduction in the amount of foaming with reduced pH. It can be seen that with the same amount of antifoaming agent, a pH above 5 results in substantial foam formation. Improved activity of the antifoaming agent is seen at a pH of not more than 5. The best results are obtained at a pH of 3.7 to 4.5. The same results were observed with all three acids. Thus a reduction in pH surprisingly enhances the antifoaming properties of the antifoaming agent. Without being bound by theory, it is expected that an increase of the dosage of the antifoaming agent would result in a reduced foam formation at a higher pH.
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Application Number | Priority Date | Filing Date | Title |
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EP19206284 | 2019-10-30 | ||
PCT/US2020/058175 WO2021087236A1 (en) | 2019-10-30 | 2020-10-30 | Light-colored malt extracts |
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NL6800875A (de) * | 1968-01-19 | 1969-07-22 | ||
DE2334914A1 (de) * | 1973-07-10 | 1975-01-30 | Boehringer Sohn Ingelheim | Neues praeparat als zusatz zum brauen und verfahren zu seiner herstellung |
EP2353404A4 (de) * | 2008-11-17 | 2012-05-23 | San Ei Gen Ffi Inc | Malzextrakt und herstellungsverfahren dafür |
DE102013008335A1 (de) * | 2013-01-29 | 2014-07-31 | Erdinger Weissbräu Franz Brombach e.K. | Verfahren zur Herstellung eines Nahrungsmittels sowie das damit hergestellte Nahrungsmittel und Verwendung von Milchsäurebakterien, eines Sauerguts, einer Maische, einer Würze, eines Getränks oder eines Konzentrats |
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