FR2516933A1 - PROCESS FOR MANUFACTURING MALT - Google Patents

Abstract

THE INVENTION RELATES TO A PROCESS FOR MANUFACTURING MALT CONSISTING OF SUBJECTING GRAINS OF CEREALS TO SOAKING AND GERMINATION. ACCORDING TO THE INVENTION, ABSCISIC ACID AND OR A FUNCTIONAL DERIVATIVE OF THE SAME ARE APPLIED TO THE GRAINS, IN THE PROCESS OF SOAKING OR GERMINATION.

Description

Method of making malt

  The invention relates to a process for producing malt. Malt, which is useful as a raw material for the brewery, is made by a process of subjecting cereal grains to soaking and germination. In such a conventional process the quality of the malt is lowered when the malt yield is lowered. It is therefore practiced a method which consists in applying gibberellin to cereal grains, in the malting stage, to shorten the germination time and thus try to increase the yield of malt, to reduce the cost price and, moreover, to avoid quality deterioration. Gibberellin is also used to make a high-quality malt

  from a barley of low quality.

  However, the use of gibberellin is undesirable because the must prepared from gibberellin malt has such defects as

than a darker color.

  To solve these problems posed by the use of gibberellin, it has been used in practice K Br O 3 in combination with gibberellin However, it is said that K Br O 3 has a mutagenic power and, consequently, its use. It is not desirable from the point of view of food hygiene It has also been proposed to use various chemical agents other than K Br O 3, but in all these cases the use of these chemical agents is of little interest. It is an object of the invention to solve the problems indicated above. This object is achieved by the use of abscisic acid or a functional derivative of

  this one instead of K Br O 3 or other chemical agents.

  2- Thus, the malt manufacturing process according to the invention consists in subjecting grains of cereals to soaking, that is to say to the absorption of water, and to germination, and it is characterized by the that is applied to the grains during soaking or germination an abscisic compound, which is abscisic acid or

  a functional derivative thereof.

  A feature of the invention is to use the abscisic acid or a functional derivative thereof, in combination, if desired, with other agents.

  as long as the result is not diminished.

  A group of chemical agents of this kind includes the

  gibberellin and its functional derivatives.

  Thus, in another aspect, the malt-making process according to the invention consists in subjecting cereal grains to soaking and germination and is characterized by the fact that it is applied to the grains being soaked or germinated both the abscisic compound and gibberellin and / or a derivative

functional of it.

  The cereal grains in question here are those intended for the brewery Among these are barley, wheat, rye, oats and various

  other cereal grains such as millet and sorghum.

Barley is the most typical.

  The abscisic acid to be used for malting, according to the invention, is not a synthetic compound, but a plant hormone generally contained in cereals, vegetables, fruits, etc. Thus, there is no problem of food hygiene, and no risk, as in the case of K Br O 3 and other chemical agents In addition, abscisic acid or similar body may have a marked effect at a very low concentration, compared to K Br O For example, K Br O was used at about 100 ppm relative to the weight of barley, but abscisic acid or like bodies are effective even at 0.1 & 1 ppm, as As explained in detail below, the addition of abscisic acid to barley during the malting process inhibits the growth of rootlets to increase the yield of malt. the amount of amino acids is decreased in the This is because the protease formation is inhibited. In addition, the degree of coloring of the must by melanoidin formation is decreased due to a decrease in the glucose or maltotriose content of the must, caused by In addition, fermentability is improved due to an increase in the maltose content of the must and the extract content is also

  increased by the concomitant use of gibberellin.

  It is known that the biosynthesis of α-amylase in the aleurone layer of barley is favored by gibberellin (especially GA 3), but that abscisic acid (hereinafter sometimes called ABA) hinders the biosynthesis ( Plant Physiol 42, 1008 (1967) and Nature, 205, 1270 (1965)). It is also shown that the mechanism

  of inhibition of α-amylase biosynthesis by ABA -

  is not due to the inhibition of GA 3 m-RNA induction, but to the prevention of the transformation of mRNA into protein (Cell, 20, 479 (1980)). investigated the effects of ABA on mRNA induction and amylase formation by adding GA 3 and ABA together with the endosperm or aleurone layer

isolated from barley.

  However, this research does not teach or suggest the manifestation of special effects obtained according to the invention, i.e., by adding GA 3 -4 as well as ABA to barley at malting stage, that (I) the malt yield, the extract yield and the diastatic potency can be increased and, furthermore, (II) the fermentability of the obtained juice is improved and, also, the decomposition of the proteins and the color of the must can be controlled at will, as well as other effects In this connection, there are general reports that the equilibrium of four specific plant hormones is necessary for the formation of OC-amylase (European Brewery Convention Proceedings). of the 14th Congress (Salzburg), page 75 (1973) (and the 16th Congress (Amsterdam), page 63 (1977)). However, the special effects mentioned above could not

  also not be expected-according to the above reports.

  We will now describe in detail the process of

malt manufacture -

  The invention can be applied to conventional malting processes For the purposes of the invention, malting is by definition to make the grain

absorbs water and germs.

  The malt-making processes of ensuring that the grain absorbs water and germ are well known and therefore need not be described here. If necessary, one can refer for example to "Barley and Malt Biology, Biochemistry, Technology, "edited by AH Cook, Academic Press, 1962, pages 271-302, for details of the malting process in addition to the essential stages of soaking and germination which are closely related to the invention. additional stages may be carried out before, between or after these two stages, for example drying, removal of rootlets

malt or other treatment.

  The invention can also be applied to processes for the production of sprouted products of other grains (such as rice, beans and maize), other seeds and starchy tubers such as various potatoes. Acscisic Compounds The abscisic compounds which are abscisic acid and its functional derivatives are known plant hormones, details of which are given, for example, in "Annual Review of Plant Physiology", Vol 25, pages 259 to 307 (1974). by Palo Alto, Calif., United States. By functional derivatives of abscisic acid is meant derivatives relating to the carboxylic acid moiety of abscisic acid, especially water-soluble salts and esters. Salts include those which are eligible from the point of view of food hygiene, such as the alkaline, alkaline-earth and ammonium salts. Among the esters are those of lower alcohols and especially of lower monoalcohols containing about 1 to 4 carbon atoms, as well as esters of sugars, lower alkyl esters

(C 1 to C 4) being preferable.

  Other functional derivatives of the abscisic acid that can be used in the invention are the derivatives relating to the fragments other than the carboxylic acid moiety. These derivatives include, for example, xanthoxic, hydroxyabscisic, phaseic and dihydrophaseic acids. Xanthoxins are other functional derivatives of abscisic acid that contain both an aldehyde moiety in place of the fragment.

  acid and a hexagonal cyclic substituent moiety.

  The acid and its esters can also be used in the invention. The amount of abscisic acid or derivative of

  it to be used in the invention is indicated below.

  Gibberellic Compounds Gibberellin compounds, namely gibberellin and its functional derivatives, which can be used in combination with the abscisic compounds according to the invention, are also known plant hormones. Like gibberellins, a compound called

  GA 3, as well as compounds called GA 1, GA 4, GA and GA 9.

  It is also known that gibberellin currently used

  in the malt manufacturing industries is essential-

  formed from a mixture of these compounds (J Ins Brew.

  , 13 to 30 (1974)) The word "gibberellin" as used herein refers to any compound individually (eg GA 1 as indicated in the patent application

  Japanese O 67661/81) than any mixture of these compounds.

  The term "functional derivatives" of gibberellin includes salts and esters thereof, as indicated

higher for abscisic acid.

  4 o Treatment of the malt grain The abscisic compound is applied to the malt grain either (I) during the grain soaking process that is to say when the grain is in the water absorption stage, therefore between the when one begins to put the grain in contact with water, usually by soaking it in water or by watering it with water, and the moment immediately preceding the beginning of the germination of the grain with absorption of a desired amount of water which may be about 37 to 46% of the grain content in water, ie (II) during the germination process, that is to say when the grain is in the germination stage, or at the stage between the beginning and the end of the germination. In other words, the abscisic compound is applied to the grain from the stage where the water absorption begins by contact of the grain with water.

  until the stage of completion of germination.

  Specifically, the 7-abscisic compound can be applied to the malt grain by dissolving the abscisic compound in the water where the grain must be soaked or by basting the grain with an aqueous solution of the abscisic compound, especially the grain. who has absorbed water by soaking. The amount of the abscisic compound to be used may be any, as long as it is reasonable. More specifically, the amount to be used is approximately 0.001 to 100 ppm, preferably 0.01 to 10 ppm, and usually 0, 1 to 1 ppm, relative to the weight of the grain (before soaking), in the case where a water which has absorbed water by immersion is sprayed with the aqueous solution When the abscisic compound is applied by other means, the quantity to be absorbed by the grain can be chosen so that it falls within the range defined above. The amount of gibberellic compound, when used in conjunction with the abscisic compound,

  can be any, as long as it is reasonable.

  More specifically, in the case where an aqueous solution of these compounds is sprayed with grain-which has absorbed water by immersion, the amount is about 0.001 to 10 ppm and preferably 0.01 at 1 ppm of grain weight (before water absorption) When applied by other means, the amount to be absorbed by the grain can be chosen so that it enters the

range defined above.

  After applying the abscisic compound to the malt grain, it is necessary to maintain the contact between the abscisic compound and the grain until the effect of the physiological activity of the abscisic compound on the grain appears as expected in this respect also. It is preferable to apply the abscisic compound to the seed before the germination stage. When the abscisic compound is applied near the end of the germination stage, it is necessary to leave the treated seed under the same conditions for about 12 hours

  after the end of the germination stage.

Examples of experiments

EXAMPLE 1

  Soak in water at 150 ° C for 6 hours.

  1 kg of malted barley (New Golden variety), grown in Yamanashi Prefecture, Japan, then drained for 6 hours This process is repeated several times, until barley water content reaches 43%, then the barley is drained for 2 hours. The treated barley is watered with an aqueous solution of abscisic acid at a concentration of 1 × 10% or 1 × 10% (g / v). so that the amount of abscisic acid projected corresponds to 0.1 or 1 mg

  subject barley thus treated to sprouting during.

  6 whole days in an experimental malting apparatus, then oven-dried to obtain malt The analytical data of the obtained malt are given in Table 1 In the appropriate range of abscisic acid concentrations, the malt yield is increased by comparison of the control, the decomposition of the proteins is inhibited and the color of the meat is reduced Thus, by the application of abscisic acid to the barley malt manufacturing process, in the case where a barley having a strength is used sufficient to reduce the yield of malt or barley having a protein degrading power strong enough to obscure the color of the meal, the malt yield can be increased and the decomposition of the malt can be controlled at will.

protein and the color of the must.

9-

TABLE 1

Note S * mg / kg barley (as is)

EXAMPLE 2

  As in Example 1, a mixture of abscisic acid and GA 3 (0.1 mg / kg of barley) is sprayed onto barley after dipping in water to prepare malt. The analytical data The malt obtained is shown in Table 2. In the appropriate range of abscisic acid concentrations, the malt yield and the extract content are increased and the decomposition of the proteins is satisfactorily controlled. where the marked increase in the color of the must, usually caused by the addition of GA 3, is inhibited. The malt has a high diastatic power.

  and the apparent limit of attenuation of the must is normal.

  Abscisic acid added Control O, 1 ppm * 1 ppm * Yield of malt, 90.7 91.0 91.6 (% dry matter) _ 96 Extract content, 79.4 78.8 77.8 (% dry matter) Formalin Nitrogen 29.6 28.0 22.2 (mg / 100 ml wort) Kolbach Index,% 47.6 44.2 37.1 Must Color (EBC Unit) 4.7 4.4 3, 4 Diastatic power (WK) 196 201 170 Apparent limit of attenuation 82.2 82.5 1.0 wort%, -

TABLE 2

Quantity of abscisi acid 0.1 1

0 0 0.1 1

  added, ppm * Amount of GA 3 added, O 0.1 0.1 0.1 ppm * Yield of maltf Yield of malt, 90.7 90.8 91.2 91.2 (% dry matter)

  Extract content, 79.4 80.2 80.0 80.0-

  (% dry matter) Formalin Nitrogen 29.6 33.5 31.8 25.4 (mg / 100 ml wort) Kolbach Index,% 47.6 51.5 49.7 40.7 Color of must ( unit 4.7 6.9 5.3 4.1 EBC) Diastatic power 196 206 211 213

(O W K)

  Apparent limit of 82.2 81.6 82.4 83.1% of the meat,% Note S * mg / kg of barley (as is)

EXAMPLE 3

  As in Example 1, 0.1 ppm GA 3 is sprayed onto barley after soaking in water (10 ml of 1% aqueous solution 103% (g / v) per kg of barley ) and the barley thus treated is subjected to germination for 24 hours in an experimental malting apparatus. Then abscisic acid is sprayed as described in Example 1 and the germination operation is continued to produce malt. Analytics of the malt obtained are

16933

  In the appropriate concentration range of abscisic acid, a very good malt is obtained, as in Example 2, although it is observed that the effect of GA 3 is stronger than in the case of Example 2.

TABLE 3

  Amount of abscisic acid added, ppm * Amount of GA added, ppm * O 0.1 0.1 0.1 0.1 Yield of malt (material

, 6 90, 6 908 9, 7 9.7

  dry%) O 907 90.7 Extract content (material 80.3 80.2 79.5 78.6 dry%) 79.2 80.3 80.2 79.5 78.6 she%) Nitrogen dosed with formalin Nitrogen (m / s) in the form of rmol) 28,5 '33,6, 32,1 28,8 23,4 (mg / 100 ml must) ili, ii ii Kolbach index,% 46,1 52,9 51,2 4703 40.6 Wort color (EBC unit) 5.3 9.4 8.1 5.9 5.0 Diastatic power (o WK) 177 169 181 188 160 Apparent limitation of attenuation 8.5 81.2 81, 81 , 9 81.0 81 d 81.2 81% 6 Bl 81.0 of the Qt,% 'Note X * mg / kg of barley (as is) Ln n O w I b I 13 -

EXAMPLE 4

  Methyl abscisate and GA 3 were sprayed as in Example 2 onto malted barley (New Golden variety), which was soaked in water so that it was has a water content of 42% and then drained for 2 hours, in the same manner as in Example 1, to obtain malt

  Analyzes of malt obtained are shown in Table 4.

  The effect of methyl abscisate is clearly observed.

  As in the case of abscisic acid (Example 2), by the addition of an appropriate amount of abscisate

  of methyl, the quality of the malt can be adjusted at will.

TABLE 4

  Amount of methyl abscisate added, ppm * Amount of GA 3 added, O 0.1 ppm * Yield of malt 91.1 91.2 91.2 91.7 (dry matter%) Content of extract Teneuèren sèhexri 79.1 79.9 79.8 79.0 (dry matter%) Formalin nitrogen 24.1 29.6 26.5 22.0 (mg / 100 ml must) Kolbach's index,% 44.8 49.0 47.0 41.5 Color of the method 3.1 4.9 3.9 3.3 (EBC unit) Diastatic power 229 227 232 211

(W K)

  Apparent yield limit 83.0 83.3 83.4 81.5% of the meat,% Note g * mg / kg of barley (as is) 14 -

EXAMPLE 5

  Abscisic acid and GA 3, as in Example 2, are sprayed onto malt barley (New Golden variety) which has been soaked in water to have water content of 41% and then drained for 2 hours, in the same way as in Example 1 The barley thus treated is subjected to germination, in an experimental malting apparatus, the samples are sampled at the end 3 rd, 4 th and 5 th days complete and oven dried to obtain malt The data

  Analyzes of the resulting malt are given in Table 5.

  When using GA only, the Kolbach index and the color of the must are increased abnormally, although the germination time can be shortened by 1 or 2 days However, when using an appropriate concentration range of acid abscisic in association with GA 3, we obtain a good quality malt, in which the increase of the Kolbach index and the color of the must are suitably controlled, with a greater yield in a time of

  shorter germination compared to controls.

TABLE 5

  Amount of abscisic acid O 0.1 1.0 added, ppm * Amount of GA 3 added, O 0.1 0.1 0.1 ppm * Germination days 5 3 4 S 3 4 5 3 4 5 Rendeimernt de nmait 87.2 89.3 88.3 87.2 90.0 88.7 87.4 90.5 89.4 88.4 (dry matter%) i Extr extract content Tener) 79.2 78.7 79 , 79.9 78.6 79.3 79.6 77.9 78.5 79.0 (dry matter%) Nitrogen at fortool Nitrogen at formaldehyde 25.2 26.2 28.4 29.0 23, 4 26.1 25.3 17.4 19.6 22.8 (mg / 100 mi of moet) Kolbach's index% 43.2 44.3 48.2 48.8 40.9 44.8 45, 4 35 , 3 36.0 37.7 Must color (EBC unit) 3.8 4.2 4.7 5.2 3.2 3.8 4.1 2.9 3.5 3.7 Diastatic power (W KB ) 216 200 1225 217 190 210 223 163 183 181 Note S * mg / kg barley (as is) on bone L 4 <MII & n Ib 16 -

Claims (5)

  1. Process for the manufacture of malt consisting in subjecting cereal grains to dipping and germination, characterized in that abscisic acid and / or an acid is applied to the grains during soaking or germination. functional derivative thereof. 2. Method according to claim 1, characterized   in that the abscisic compound is the acid abscisic.   3. Method according to claim 1, characterized in that the abscisic compound is a salt   water-soluble abscisic acid -   4. Process according to claim 1, characterized in that the abscisic compound is an ester   of lower alkyl of abscisic acid.   5. Process according to claim 1, characterized in that the amount of the abscisic compound is   from 0.001 to 100 ppm-on the weight of the grains before soaking.   6. Process according to claim 1, characterized in that a gibberellic compound, which is gibberellin and / or a functional derivative thereof, is also applied to the grains being dipped or germinated. claim 6, characterized in that the gibberellic compound is the gibberelline -   8. Process according to claim 6, characterized   in that gibberellin is GA 3.   9 Process according to claim 6, characterized in that the amount of gibberellic compound is from 0.001 to 10 ppm on the weight of the grains before soaking.