NL2021026B1 - Process for malting of grain, malt obtained therewith and use thereof - Google Patents

Abstract

The invention relates to a malting process for converting grain, in particular barley, into malt. In particular, the invention relates to an improved malting process comprising a new step of pre-steeping of the grain and optionally pre-cleaning of the grain, before the grain is subjected to the step of steeping. The invention also relates to the malt obtainable by said improved malting process of the invention. Furthermore, the invention relates to the use of said malt obtainable by the improved malting process of the invention, in the manufacturing of for example a food product such as brewing beer, and in the manufacturing of for example a malt extract.

Description

TECHNICAL FIELD OF THE INVENTION

The invention relates to a malting process for converting grain, in particular barley, into malt. In particular, the invention relates to an improved malting process comprising a new 10 step of pre-steeping of the grain and optionally pre-cleaning of the grain, before the grain is subjected to the step of steeping in the malting process. The invention also relates to the malt obtainable by said improved malting process of the invention. Furthermore, the invention relates to the use of said malt obtainable by the improved malting process of the invention, in the manufacturing of for example a food product, such as brewing beer, 15 and in the manufacturing of for example a malt extract.

BACKGROUND OF THE INVENTION

Malting is the process in which grains are stimulated to germinate. After a relative short germination time of regularly less than seven days, the grain is subsequently dried to preserve the quality effects obtained by this germination process. In the malting process currently applied, three steps are generally discriminated, viz. steeping, germination, 25 kilning. During the first step, the steeping step, barley is soaked in water. By soaking the barley in water, the increase in moisture level inside the barley initiates the process of germination. Several parameters are known to be important during the steeping step. Amongst other parameters the temperature during steeping and the proper moisture content of the barley are influencing the outcome of the steeping step.

In past years several steeping techniques have been developed to improve the steeping process. Techniques such as the application of cylindro-conical steep vessels or of flat-bottom steeps have been applied in attempts to improve on the malt quality or on the malting process. However, although these varying techniques all may have some beneficial effect, such techniques all come with disadvantages and often provide nonconsistent characteristics. Moreover, costs for manufacturing flat-bottom steeps are relatively high, putting economically feasible malting of the barley under pressure.

Start of germination

Steeping is considered the start of gemination. It is due to the increase in kernel moisture that germination starts. During steeping water is absorbed by the raw barley kernel and 10 germination begins. Steeping starts with raw barley that has been sorted and cleaned, then for example has been transferred into steep tanks and covered with water. Typically, for the next 40-48 hours, the raw barley alternates for two or three cycles between being submerged in water and being drained until the grain increases in moisture content from about 12% to about 44%. The absorbed water activates naturally existing enzymes and 15 stimulates the embryo to develop new enzymes. The enzymes break down the protein and carbohydrate matrix that encloses starch granules in the endosperm, opening up the seed's starch reserves, and newly developed hormones initiate growth of the acrospire (sprout).The increase in kernel moisture thus activates endosperm enzymes, induces biosynthesis of indigenous plant hormones (giberillic acid), and induces the release of 20 storage proteins and starch. This start of germination by the steeping step of the malting process is strongly influenced by the level of available oxygen for the barley kernel. During the start of germination, giberillic acid is released from the embryo and diffuses through the kernel and endosperm to the inner side of the bran, where the giberillic acid induces the release of for example endo-beta-glucanase, alpha-amylase, proteases, 25 phosphatases and beta-amylase, into the interior of the barley.

Oxygen

For the biosynthetic processes in the barley kernel during germination, presence of 30 oxygen is a necessity. In early phases of germination, this required oxygen level is relatively low since germination processes are only in the start-up phase. However, once germination has commenced, even though this might not be visible at the outside of the kernel, sufficiently high levels of oxygen are a requirement. In case of oxygen depletion at this stage of germination, this will eventually lead to suffocation of the barley kernel and thus as a consequence termination of the germination.

However, little knowledge and approaches are available with regard to improving on the outcome of the malting process. Current techniques for malting in all of its varieties still do not provide for a method and means that reliably provide for a predetermined quality of the malt obtained with such a malting process in a predictable and controllable manner. It is currently in fact not much more than the actual grain quality and the local expertise of the process technologist that is decisive for the outcome of current malting processes.

Therefore, a solution still needs to be found that allows for the provision of a malting process that is a predictable and reliable manner for providing malt in an efficient way at a sufficient quality, suitable for the purpose of using said malt in e.g. the production of a beer, a malt extract, etc.

SUMMARY OF THE INVENTION

It is a first goal of the present invention to provide an improved method for the provision of malt. The current invention concerns a malting process comprising a new process step preceding the common three steps of a malting process, i.e. the steeping, germinating, and kilning steps. The new process step of the malting process of the invention concerns the priming of the grain by a relatively short exposure time to water for a time frame in the order of minutes to a few hours.

The current inventors realized that due to the importance of the steeping step as the first step in the malting process, final malt quality is thus largely influenced by this first step. Furthermore, the inventors observed and came across the fact that the start of grain germination by the steeping step of the malting process is strongly influenced by 30 presence of certain minerals in the water used in the malting process, and by excretion products of the microflora present on the barley kernel, and by the moisture content in the grain at the start of the steeping step.

The concern of the inventors was their observation that ‘rubbish in - rubbish out’ holds true, though in the technological field of malting, the quality of the grain is not controllable and predictable to a sufficiently high extent, that allows for forecasting and 5 predicting the quality of the malt provided by current malting processes known in the art. By improving the different parameters in the process the inventors now realized and observed that quality of malt is significantly influenced, and efficiency is clearly improved.

Two of the prominent parameters that are now made controllable by applying the 10 method of the invention is the extent of contamination of the grain by microbes at the start of the steeping step in the malting process of the invention, and the moisture content of the grain at the start of the steeping step. Amongst others, the quality of the water (presence of minerals, absence of germination inhibitors) and the extent of contamination of barley by microflora at the grain surface, are addressed with the application of the 15 method for providing malt according to the invention.

It is thus an objective of the current invention to provide a malting process comprising at least a method step that reduces or eliminates the influence of grain contamination by microbes such as yeast, bacterium, mold and fungus, and/or comprising at least a method step that brings the start of the steeping step of the malting process under 20 control by controlling the moisture content in the grain at the start of the steeping step.

At least one of the above objectives is achieved by providing a method for malting grain of the invention.

The present invention will be described with respect to particular embodiments but the invention is not limited thereto but only by the claims.

Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order. The terms are interchangeable under appropriate circumstances and the embodiments of the invention can operate in other sequences than described or illustrated herein.

Moreover, the terms top, bottom, over, under and the like in the description and the claims are used for descriptive purposes and not necessarily for describing relative positions. The terms so used are interchangeable under appropriate circumstances and the embodiments of the invention described herein can operate in other orientations than described or illustrated herein.

The embodiments of the invention described herein can operate in combination and cooperation, unless specified otherwise.

Furthermore, the various embodiments, although referred to as “preferred” or “e.g.” or “for example” or “in particular” are to be construed as exemplary manners in which the invention may be implemented rather than as limiting the scope of the invention.

The term “comprising”, used in the claims, should not be interpreted as being 10 restricted to the elements or steps listed thereafter; it does not exclude other elements or steps. It needs to be interpreted as specifying the presence of the stated features, integers, steps or components as referred to, but does not preclude the presence or addition of one or more other features, integers, steps or components, or groups thereof Thus, the scope of the expression “a method comprising A and B” should not be limited to a method 15 consisting only of steps and/or components A and B, rather with respect to the present invention, the only enumerated steps of the method are A and B, and further the claim should be interpreted as including equivalents of those method steps.

In addition, reference to an element by the indefinite article a or an does not exclude the possibility that more than one of the element are present, unless the context 20 clearly requires that there is one and only one of the elements. The indefinite article a or an thus usually means at least one.

A first aspect of the invention relates to a method for producing malt from grain, comprising the steps of:

(a3) steeping of a portion of grain with water, wherein the steeping step is 25 terminated by draining the water from the steeped grain and air-drying the steeped grain, which has a moisture content of about 44% by weight of the grain after drying;

(b) germinating the steeped grain of step (a3), therewith developing malt enzymes;

(c) kilning the germinated grain of step (b), therewith reducing the grain moisture content and terminating the germination process commencing in step (b) such that malt is provided, characterized in that step (a3) is preceded by priming step (a2) wherein the portion of grain is provided that is first primed by soaking the grain in water for between 2 seconds and less than 1 hour followed by draining the water from the primed grain, before being subjected to the steeping step (a3).

It is preferred that in the method of the invention the priming step (a2) is preceded by a step (al) wherein the grain is washed with water before the washed grain of step (al) 5 is subjected to the priming step (a2).

In embodiments of the method of the invention, the water applied in the washing step (al) comprises an additive selected from any one or more of a disinfectants and a detergent.

Yet in further preferred embodiments of the method of the invention, the water 10 applied in the washing step (al) comprises an additive selected from any one or more of calcium cations, hydroxide anions, short-chain fatty acids such as lactic acid and acetic acid, a peroxide and chlorine dioxide.

One of the many advantages achievable by conducting the method for malting according to the invention is the shortened time required for arriving at the malt provided 15 by the method, since the number of steeping cycles in the steeping step is reduced upon introduction of the priming step of the invention. That is to say, during the germination step (b) a higher fraction of grain, e.g. barley, is already germinated within 24 hours and/or within 48 hours since the start of the germination step, than can be obtained with current malting processes known in the art. Typically, after 24 hours after the start of the 20 germination step (b) in the method of the invention, at least about 65% of the grain is already germinated; typically, after 48 hours after the start of the germination step (b) in the method of the invention, at least about 88% of the grain is already germinated.

Furthermore, due to the priming step (a2) and due to the combination of the washing step (al) and the priming step (a2), the malting process of the invention is highly 25 controllable and provides for a predictable and stable end product, i.e. the malt, when batch to batch comparisons between portions of malt provided by the method of the invention are made.

A second aspect of the invention relates to malt obtainable by the method of the invention. Preferably, a malt obtained by subjecting barley to the method of the invention 30 is provided, according to the invention.

A third aspect of the invention is the use of the malt obtainable by the method of the invention, in the manufacturing of a food product, a beverage, a feed product, a nutraceutical, or a semi-finished food- or feed product.

Preferred is the use of the malt obtainable by the method of the invention, wherein the malt is applied in the manufacturing of an alcoholic beverage such as beer, or in the manufacturing of a malt extract. Also the brewing of a non-alcoholic beverage such as a non-alcoholic beer is part of the invention.

BRIEF DESCRIPTION OF THE DRAWING

Figure 1. Microflora development during a currently common applied malting process known in the art. The development of Enterobacteriaceae (‘Entero’), lactic acid bacteria (‘l.a.b.’), yeasts and the total aerobic bacteria count (‘Tot. aer. count’) were established during the time frame from the end of the steeping step of the malting process up to the 15 kilning step, and at day 1, 2, 3, 4 and 5 of the steeping step therein between.

DETAILED DESCRIPTION OF THE INVENTION

Current methods for producing malt from grain, comprise the steps of (al) providing a portion of grain, and providing water;

(bl) a first steeping of the grain of step (a) with the water, wherein the first steeping step is terminated by draining the water;

(b2) a second steeping of the grain obtained with the first steeping step (bl), wherein the second steeping step is terminated by draining the water and air-drying the steeped grain of the first and second steeping step;

(b3) optionally a third steeping of the grain obtained with the second steeping step (b2), wherein the third steeping step is performed before the air-drying of the steeped 30 grain in step (b2), and then terminated by draining the water and air-drying the steeped grain of the first, second and third steeping step (c) germinating the grain of step (b2) or step (b3), therewith developing malt enzymes;

(d) kilning the germinated grain of step (c), therewith reducing the grain moisture content and terminating the germination process commencing in step (c) such that malt is provided.

As said, applying current malting processes known in the art does not satisfactorily result in malt of a constant and predictable quality and composition in a controllable manner. One of the drawbacks of the current methods appeared to be the lack of control over the level of contamination of the grains by microbes, before the grain is subjected to the malting process. Other drawbacks are amongst others the required time and volumes of water consumed by current malting processes. Improvements on controllability and 10 predictability of the result of a malting process are also increasingly awaited for in the field.

A first aspect of the current invention relates to a method for producing malt from grain, comprising the steps of:

(a3) steeping of a portion of grain with water, wherein the steeping step is terminated by draining the water from the steeped grain and air-drying the steeped grain, which has a moisture content of about 44% by weight of the grain after drying;

(b) germinating the steeped grain of step (a3), therewith developing malt enzymes;

(c) kilning the germinated grain of step (b), therewith reducing the grain moisture content and terminating the germination process commencing in step (b) such that malt is provided, characterized in that step (a3) is preceded by priming step (a2) wherein the portion of grain is provided that is first primed by soaking the grain in water for between 2 seconds and less than 1 hour followed by draining the water from the primed grain, before being subjected to the steeping step (a3).

The current invention thus provides a novel method to perform a pre-steeping process for priming the grain to be malted. This pre-steeping process prepares kernels to start germination. That is to say, by the priming of the grain in priming step (a2) of the method of the invention, the grain is put all together in the ‘jumping seat’ for germination. As a result, germination in step (b) of the process of the invention is proceeding more 30 homogeneously, resulting in improved quality and in improved efficiency of the malting process. The water quality and e.g. the mineral content of the applied water during the pre-steeping process is a decisive parameter for the controlling of the end-product of the malting process of the invention, i.e. the malt. By adding selected minerals and/or by adding certain technical aids to the water used for the pre-steeping in priming step (a2) of the malting process of the invention, or by increasing temperature or by decreasing temperature, the exact onset of germination is optimized.

In some embodiments of the invention, the step ( a3 ) of the method of the invention comprises a single cycle of covering the primed grain with water, draining the water and air-drying the steeped grain. This step (a3) involves steeping according to methods known in the art.

In some embodiments of the invention, the step (a3) of the method of the invention comprises two steeping cycles: covering the primed grain with water, draining the water 10 from the grain, recovering the primed grain with water, again draining the water from the grain, and then air-drying the steeped grain, such that the steeped grain with a moisture content of about 44% by weight of the grain after drying is obtained. Thus, the air-drying of the portion of grain during the steeping step is only performed after the second round of covering the primed grain with water and then draining the water from the grain.

Preferably, the step (a3) of the method of the invention comprises a single cycle of covering the primed grain with water, draining the water and air-drying the steeped grain, for reasons of saving time, water, resources, etc. Typically, after steeping the moisture content of the steeped grain is about 44% by weight of the grain, suitable for the next step of the malting process, the step of germinating the soaked, moisturized grain. Of course, 20 a different moisture content after steeping may be selected and obtained by the steeping step, if found beneficial to the next step of germination, such as about 42%, 43%, 45% and 46% by weight of the grain, although about 44% is preferred.

One of the benefits of the method of the invention is for example the acceleration of the steeping step (a3) of the method, compared to methods known in the art. In current 25 malting processes, the step of steeping requires at least two rounds of covering the grain with water, draining the grain from the water, recovering the drained grain with water, again draining the grain, followed by a drying step. Typically, the steeping steps in current malting processes comprise two or three rounds of covering the grain with water and draining the water.

Therefore, in particular, for the method according to the invention, the steeping step (a3) lasts for less than 40 hours, preferably less than 35 hours, more preferably less than 30 hours, most preferably less than 25 hours, such as about 32 hours, about 28 hours, about 25 hours, about 22 hours or about 18-20 hours. In current malting methods, the steeping step typically lasts for 40 hours to 48 hours. The method of the invention thus provides for an overall shortened malting process, therewith saving water, time and resources. These beneficial effects of the method of the invention add to the controllability of the malting process that is now achieved by applying the method of the 5 invention including the pre-steeping step of priming the grain before steeping.

Pre-steeping

According to current literature, biological processes inside the kernel only start at a 10 moisture content in the range of 31-33% based on the weight of the grain. This water level ensures the kernel that sufficient water is available to complete the process of germination (grow rootlets and start the growth of a plant stem). If a too high level of water is present in the barley, a risk exist that oxygen depletion might occur and that the kernel suffocates. If a too low water content is present, the germination process cannot continue to the very 15 end. Water level thus needs to be precisely regulated in the steeping process.

Despite the fact that below a moisture level of 31-33% no biological processes start in the grain, still many changes may occur. For example, the inventors found that water gains access to the barley kernel mainly through the embryo, and indeed in the embryo higher 20 water levels are observed, while the moisture level in the grain is still below 31%.

Preferred is the method according to the invention, wherein the grain is a cereal grain, preferably barley.

Without wishing to be bound by theory, the inventors now realized that the higher water content in embryo compared to the grain as a whole none-the-less can stimulate the 25 kernel to start certain processes, although the overall water content in the grain may still be too low to starting germination. This phenomenon is now referred to as ‘priming’ by the inventors. As a result of the priming, the kernel prepares itself to start with germination. If, after a short period during the priming the water level is increased to sufficient levels, the kernel is thus provided with the possibility to have a head start with 30 regard to its germination process once moisture content reaches about 31%. The result is a faster onset of germination, and a more homogeneous process, which is improvingly controllable and predictable. The results of the exemplifying experiments in the Examples section, here below, show the influence of priming step (a2) during the pre-steeping process on the germination of barley lot.

Preferably, in the method according to the invention, the priming step (a2) is preceded by a step (al) wherein the grain is washed with water before the washed grain of step (al) is subjected to the priming step (a2).

Microflora

Barley is a natural product harvested by applying regular farming techniques known in the art, e.g. by the use of a combiner. Typically, a diverse range of micro-organisms 10 colonize the kernels during the growth of grains on the field. Since the malting process is performed in an environment which differs from the field conditions during growth and development of the grain, not all of these indigenous micro-organisms grow and flourish in the malting process to the same extent, if at all. The increased water levels during steeping and the aerobic conditions typically stimulate Enterobacteriaceae. Furthermore 15 growth of yeasts and fungi is regularly occurring especially towards the end of the malting process. Due to the more favorite conditions at the end of the malting process, during germination, lactobacilli also regularly increase in number. The subsequent kilning process will normally decrease the absolute levels of these aforementioned microflora. However, at that time said microbes already had exerted their (often detrimental) effect 20 on final malt quality. Figure 1 depicts the typical increase of different microflora as measured during a current malting process known in the art. Typically, lactic acid bacteria count, yeasts count and total aerobic bacterial count increase during the time of the malting process steps from the end of the steeping step up to the kilning step.

The wash step (al) in the method of the invention now provides for a further improvement of the malting process. The washing step provides a manner to improvingly control the quality of the grain that is applied for the steps of steeping, germinating and kilning, by reducing the microbial load at the exterior of the grain, and at least by controlling the microbial burden, such that the quality and composition of the malt obtainable by the 30 malting process of the invention is within smaller limits from batch to batch.

In preferred embodiments, the method according to the invention comprises the washing step (al), wherein the water applied in said washing step (al) comprises an additive selected from any one or more of a disinfectants and a detergent. Such disinfectants and detergents are known in the art and are applicable for use in processes conducted in food- and feed industry. By fine-tuning the disinfectants / detergent(s) composition with regard to the relative amounts, concentrations in the water and the selected agents, the grain is cleaned to an extent that the influence of microbes on the 5 grain during the malting process is reduced to a large extent, preferably essentially eliminated, more preferably eliminated completely.

Preferred is the method of the invention, wherein the water applied in the washing step (al) comprises an additive selected from any one or more of calcium cations, hydroxide anions, short-chain fatty acids such as lactic acid and acetic acid, a peroxide 10 and chlorine dioxide. In certain embodiments, the method of the invention comprises the washing step (al) wherein the water applied for the washing step contains any one or more of calcium cations and hydroxide anions. Typically, calcium chloride, -hydroxide, -phosphate and/or -carbonate is applied as a source of calcium cations. Typically, sodium-, potassium-, calcium-, magnesium- and/or ammonium hydroxide is applied as a 15 source of hydroxide anions. In certain embodiments, the method of the invention comprises the washing step (al) wherein the water applied for the washing step contains any one or more of short-chain fatty acids such as lactic acid and acetic acid, a peroxide and chlorine dioxide.

An embodiment of the method of the invention is a malting process wherein the 20 washing step (al) comprises a first washing cycle with water comprising any one or more of calcium cations and hydroxide anions and a second washing cycle with water comprising any one or more of short-chain fatty acids such as lactic acid and acetic acid, a peroxide and chlorine dioxide, or vice versa.

Preferably, in the method of the invention, the one or more additive(s) applied in 25 the water used for washing step (al) is/are suitable for at least partially cleaning the outer surface of the grain from one or more microbes selected from yeast, bacterium, mold, fungus, for example one or more of Enterobacteriaceae, lactic acid bacteria, and a yeast.

Microflora management

The microflora on the barley kernel influences the malting process. Water minerals are now thus added to the water used for the washing step (al) of the malting process of the invention, since the inventors now found that by this process step, it is possible to influence the microflora load on the grain before the washed grain is subjected to the presteeping of the priming step (a2) according to the method of the invention. By addition of disinfection agents or cleaning agents, kernels are thus efficiently washed and/or disinfected. Although this may not completely remove all microflora, a specific degree 5 of cleanliness is obtained, which improves the germination of the barley, as well as the final malt quality, as observed by the inventors.

Minerals such as calcium, caustic, or contrary, short-chain fatty acids (lactic acid, acetic acid, etc.) are beneficially added to the pre-steeping water. Furthermore, by addition of disinfection agents such as peroxide or chlorine dioxide, microbial load on the 10 kernel is beneficially lowered.

As said before, the priming step of the malting method of the invention increases the moisture content of the grain up to a level that germination does not yet start. By increasing the moisture content to a level just below about 31-33% based on the weight of the barley, the subsequent process of steeping and germinating of the grain is 15 accelerated.

Thus, according to preferred embodiments, in the method according to the invention, the moisture content after the priming step (a2) is below 31% based on the weight of the grain, preferably below 30%, more preferably below 27%, most preferably below 20%, such as about 29%, about 25%, about 22%, about 18% or about 15% based 20 on the weight of the grain. Increasing the moisture content of the grain to a level of slightly below 31% or lower thus aids in quicker onset and progression of germination in the subsequent steps of the malting process of the invention.

Preferably, in the method according to the invention, after 24 hours from the start of germination in step (b) at least 55% of the grain is germinated, preferably over 58%, 25 more preferably over 62%, most preferably over 65%, such as about 68%. Applying a current method for malting of barley only results in at most about 54% of the grain germinating after 24 hours of the start of the germination step. The method of the invention results in an increased fraction of the grain that already germinates within the first 24 hours of the germination step of the method of the invention. Typically, already 30 about 68% or more of the grain is germinated after the germination step lasted for 24 hours in the method of the invention.

Preferably, in the method according to the invention, after 48 hours from the start of germination in step (b) at least 83% of the grain is germinated, preferably over 85%, more preferably over 87%, most preferably over 89%, such as about 90%. Applying a current method for malting of barley only results in at most about 82% of the grain germinating after 48 hours of the start of the germination step. The method of the invention results in an increased fraction of the grain that already germinates within the 5 first 48 hours of the germination step of the method of the invention. Typically, already about 90% or more of the grain is germinated after the gemination step lasted for 48 hours in the method of the invention.

A second aspect of the invention relates to malt obtainable by the method of the invention. As said, this malt provided by the method of the invention is of more constant 10 quality, and the composition of the malt is improvingly controllable and predetermined, and constant from batch to batch. Moreover, batches of malt obtained with the method of the invention have a better controllable size and the timing of delivery is improved, due to the shortened period of time required for running the malting process of the invention with a portion of grain.

A third aspect of the invention relates to the use of the malt obtainable by the method of the invention in the manufacturing of a food product, a beverage, a feed product, a nutraceutical, or a semi-finished food- or feed product.

In preferred embodiments of the invention the use of the malt obtainable by the method of the invention, is the use of the malt for application in the manufacturing of an 20 alcoholic beverage such as beer, or in the manufacturing of a malt extract.

While the invention has been described in terms of several embodiments, it is contemplated that alternatives, modifications, permutations and equivalents thereof will become apparent to one having ordinary skill in the art upon reading the specification and upon study of the drawings. The invention is not limited in any way to the illustrated 25 embodiments. Changes can be made without departing from the scope which is defined by the appended claims.

The invention is further illustrated by the following examples, which should not be interpreted as limiting the present invention in any way.

EXAMPLES

The method of the invention for producing malt from grain was exemplified by applying the method with a portion of barley and compare the progress of germination during the 5 germination step with barley that was subjected to a current malting process commonly applied in the art.

The method according to the invention now applied with the provided barley, comprised the steps of:

(a2) priming the portion of barley by soaking the barley in water for between 2 seconds and less than 1 hour followed by draining the water from the primed barley, before being subjected to the steeping step (a3);

(a3) steeping of the portion of barley of step (a2) with water, wherein the steeping step is terminated by draining the water from the steeped barley and air-drying the steeped barley, which has a moisture content of about 44% by weight of the grain after drying;

(b) germinating the steeped barley of step (a3), therewith developing malt enzymes;

(c) kilning the germinated barley of step (b), therewith reducing the grain moisture content and terminating the germination process commencing in step (b) such that malt is provided. Here, in step (a3) the steeping step comprised a single cycle of covering the primed barley with water, draining the water and air-drying the steeped barley.

It was observed that the embryo of the barley kernels that are subjected to the priming step in the malting process of the invention appeared swollen compared to the untreated barley kernels that are subjected to the current method known in the art, lacking the pre-steeping step of priming the kernels. Thus, due to the priming step, the embryo has taken up water.

Since the steeping step now only comprised a single step of covering the grain with water, draining and drying the grain, the steeping step lasted shorter than 40 hours, whereas the steeping according to the method known in the art took 40-48 hours.

During the germination step with barley subjected to the method of the invention and with control barley subjected to a malting process known in the art, the percentage of 30 germinating kernels was followed in time and counted at day 1, 2 and 3 (24, 48 and 72 hours) after the start of the gemination step of the malting process.

Table 1 depicts the results of the method of the invention on the accelerated germination of the barley. Already at day 1 there is a 14% difference in the number of germinating kernels, in favor of barley subjected to the malting process of the invention. After 48 hours of germination, already 90% of the kernels subjected to the method of the invention are germinating; only 82% of the kernels subjected to a current method are germinating at this time point.

Table 1. Effect of pre-steeping on the germination and vitality of a barley lot.

Pre-steep	+	-
Main steep	+	+
Moisture level	42%	42%
	g/c/n (%)	g/c/n (%)
Germination day 1	68/30/2	54/39/7
Germination day 2	90/9/1	82/16/2
Germination day 3	98/1/1	98/0/2

G = germinated, C=chitted, N=non-germinated kernels.

Claims (15)

CONCLUSIONS A method for producing malt from grain, comprising the steps of: 5 (a3) soaking a portion of grain with water, the soaking step being terminated by draining the water from the soaked cereal grains and drying the soaked cereal grain in air, which after drying has a moisture content of about 44 wt. % of the grain; (b) germinating the soaked grain of step (a3), wherein malted 10 enzymes are developed, (c) allowed the germinated grain of step (b) to dry, thereby reducing the moisture content of the granules and terminating the germination process starting at step (b) to provide malt, not the characteristic that Step (a3) is preceded by priming step (a. 2) providing the portion of the grain that is first primed by soaking the grain in water for between 2 seconds and less than 1 hour followed by draining the water from the primed grain before being subjected to the soaking step (a3). 2. Method as claimed in claim 1, wherein in step (a3) the soaking step comprises a single cycle of covering the primed grain with water, draining the water and air-drying the soaked grain. The method according to claim 1, wherein in step (a.3) the weekly step is two weekly cycles 25 comprises: covering the primed grain with water, draining the water from the grain, re-covering the primed grain with water, re-draining the water from the grain, and then air-drying the soaked grain such that watered grain with a moisture content of about 44% by weight of the grain after drying is obtained. The method of any one of claims 1-3, wherein the step (a3) lasts less than 40 hours, preferably less than 35 hours, more preferably less than 30 hours, most preferably less than 25 hours, such as about 32 hours; about 28 hours, about 25 hours, about 22 hours, or about 18-20 hours. A method according to any one of claims 1-4, wherein the grain is an edible grain, preferably barley. The method of any one of claims 1-5, wherein the priming step (a2) is preceded by a step (a1), wherein the grain is washed with water before the washed grain of step (a1) is subjected to the priming step (a2 ). The method of claim 6, wherein the water used in the washing step (a1) comprises an additive selected from one or more disinfectants and a detergent. 15 A method according to claim 6 or 7, wherein the water used in the washing step (a1) comprises an additive selected from one or more of calcium cations, hydroxide anions, short-chain fatty acids such as lactic acid and acetic acid, a peroxide and chlorine dioxide. 9. Method according to claim 7 or 8, wherein the one or more additives are suitable for at least partially removing the outer surface of the cereal grains from one or more microbes selected from yeast, bacterium, fungus, mushroom, for example one or more of Enterobacteriaceae, lactic acid bacteria and a yeast. 10. Method according to any of claims 1-9, wherein the moisture content after the priming step (a2) is lower than 31% on the basis of the weight of the grain, preferably lower than 30%, more preferably lower than 27% , most preferably, less than 20%, such as about 29%, about 25%, about 22%, about 18% or about 15% based on the weight of the grain. 30 A method according to any of claims 1-10, wherein after 24 hours from the start of germination in step (b) at least 55% of the grain has been germinated, preferably more than 58%, more preferably more than 62% , most preferably more than 65%, such as about 68%. A method according to any one of claims 1-11, wherein after 48 hours from the start of germination in step (b) at least 83% of the grain has been germinated, preferably more than 85%, more preferably more than 87% , most preferably more than 89%, such as about 5 90%. A malt obtainable with the method according to any one of claims 1-12. Use of the malt according to claim 13 in the manufacture of one 10 food product, a beverage, a feed product, a nutraceutical or a semi-manufactured food or feed product. The use according to claim 14, wherein the malt is used in the manufacture of an alcoholic beverage such as beer, or in the manufacture of a malt extract. 1.0E + 09 Microbiological count (# / g) 1.0E + 02 1.0E + 07 · 1.0E + 06 1.0E + 03 1.0E + 08 T0E + 05 1ΌΕ + 04 At each time point, from left to right: Entero □ La.b. «Yeasts □ Tot. aer. count