RU2797914C2 - Use of steviol glycoside in malt production - Google Patents

Abstract

FIELD: brewing industry.

SUBSTANCE: method for producing malt includes soaking cereal grains in water, adding at least one steviol glycoside to the soaked cereal grains to form a mixture, germinating the mixture, drying the germinated grains to obtain a malt product having a moisture content of 2 wt.% to 10 wt.%, in which: germination is carried out for a sufficient period of time so that the average sprout length of more than 80% of cereal grains becomes at least 1.5 times the length of the kernel, or for a time that is at least 12 hours less than at germination without steviol glycoside, or for a period of time that is reduced by at least about 10% compared to the germination time without steviol glycoside, and in which the malt product has: fine milling extract content from 79 wt.% to 90 wt.%, viscosity from 1.0 cP to 1.6 cP, protein content from 8 wt.% to 13 wt.%, content of soluble nitrogen from 650 mg/100 g of malt to 800 mg/100 g of malt, or a combination of any two or more of them.

EFFECT: method allows to reduce the time of germination and withdrawal of grain from dormancy while maintaining or improving the quality of the malt.

13 cl, 10 dwg, 6 tbl, 2 ex

Description

Cross-references to related applications

This application claims the benefit of U.S. Provisional Application No. 62/463,106, filed Feb. 24, 2017, the contents of which are incorporated herein by reference in their entirety.

Technical field

The present invention relates to the use of at least one steviol glycoside in a malt manufacturing process to improve the germination of cereal grains and produce a malt product for brewing.

Prerequisites for the creation of the invention

As a rule, the first stage in brewing is the production of malt. Malt is produced using cereal grains such as barley, rye, sorghum or millet. Approximately 92.5% of all beer produced is brewed with malt and additives, i.e. malt substitutes. The remaining 7.5% of the world's beer is brewed with 100% malt or 100% pseudograins.

During malting, the kernel produces enzymes such as cytolytic enzymes (e.g., beta-glycanases and cytase), proteolytic enzymes (proteases), enzymes that catalyze the breakdown of phosphoric acid (phosphatases), and enzymes that break down starch (alpha- and beta- amylase) that alter the grain nucleus. The modified cereal crop results in low molecular weight degradation products from high molecular weight compounds. These changes play an important role in the brewing process in terms of brewing efficiency and beer quality.

The traditional malting process can be divided into three distinct steps: (1) steeping, (2) germination, and (3) heat treatment (eg, but not limited to kiln drying). As a rule, stage (2), germination, is interrupted at a selected point in time in accordance with the quality specifications required for breweries.

Natural and seasonal fluctuations in the quality of grain crops, i.e. in the composition and/or concentration of amino acids and proteins, due to the influence of weather, are critical factors that can adversely affect the characteristics of obtaining malt from cereals. Failure to meet minimum malt quality requirements negatively impacts kernel germination, brewing performance and beer quality.

Statement of the Invention

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding, after the soaking step, at least one steviol glycoside to a plurality of cereal grains to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the germination step is carried out for a sufficient time such that the sprout length of more than 80% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel; and wherein the sufficient time for the germination step is less than the sufficient time for the sprout length of more than 50% of the plurality of cereal grains to become at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside, and (f) drying the sprout a plurality of cereal grains sufficient to produce a malt product having a moisture content of 2 wt.% to 10 wt.%; where the malt product has the following characteristics: the content of finely milled extract from 80 wt.% to 90 wt.%, the viscosity is from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof.

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding, after the soaking step, at least one steviol glycoside to a plurality of cereal grains to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the germination step is carried out for a sufficient time such that the sprout length of more than about 80% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel; and wherein the sufficient time for the germination step is less than the sufficient time for the sprout length of more than about 80% of the plurality of cereal grains to become at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside, and (f) drying a germinated plurality of cereal grains sufficient to produce a malt product having a moisture content of 2 wt.% to 10 wt.%; where the malt product has the following characteristics: content of extract of fine grinding from about 79 wt.% to about 90 wt.%, a viscosity of from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof.

In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 35 wt.% stevioside, based on the total weight of at least one steviol glycoside. In some embodiments, the implementation of at least one steviol glycoside contains from 21 wt.% to 99 wt.% rebaudioside A, based on the total weight of at least one steviol glycoside. In some embodiments, at least one steviol glycoside comprises at least one of dulcoside A, rebaudioside C, rebaudioside D, rebaudioside F, steviol bioside, or rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains at least one of: (i) from 0.1 wt.% to 2.5 wt.% dulcoside A; (ii) from 0.1 wt.% to 4 wt.% rebaudioside B; (iii) from 0.1 wt.% to 5 wt.% rebaudioside D; (iv) from 0.1 wt.% to 3 wt.% rebaudioside F; (v) from 0.1 wt.% to 1.5 wt.% steviolbioside; (vi) from 0.1 wt.% to 4 wt.% rubusoside or (vii) from 10.0 wt.% to 25.0 wt.% rebaudioside C, based on the total weight of steviol glycoside.

In some embodiments, step (c) includes adding at least one steviol glycoside in an amount of 0.000005 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, at least one steviol glycoside is added in an amount of 0.000025 kg to 0.000038 kg per 1 metric ton of multiple cereal grains.

In some embodiments, the plurality of cereal grains includes a grain of barley, a grain of wheat, a grain of sorghum, a grain of millet, a grain of rye, a grain of oats, a grain of corn, a grain of rice, or any combination thereof. In some embodiments, the plurality of cereal grains includes barley grain. In some embodiments, the barley grain is a two-row barley, or a six-row barley, or a combination thereof.

In some embodiments, the soaking step of the method includes adding at least one steviol glycoside to water to form a steviol glycoside solution having a concentration of 0.01 to 0.08 mg/L, and then adding the steviol glycoside solution to a plurality of cereal grains. In some embodiments, the soaking step of the method includes adding at least one steviol glycoside to water to form a 0.2 to 0.5 mg/L steviol glycoside solution, and then adding the steviol glycoside solution to a plurality of cereal grains. In some embodiments, the soaking step of the method includes adding a solution of at least one steviol glycoside to a plurality of cereal grains by spraying the steviol glycoside solution onto a plurality of cereal grains.

In some embodiments, the implementation of the method does not include the addition of gibberellic acid.

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding at least one steviol glycoside to the plurality of cereal grains in a steeping step to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the germination step is carried out for a sufficient time such that the sprout length of more than 80% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel; and wherein the sufficient time for the germination step is less than the sufficient time for the sprout length of more than 50% of the plurality of cereal grains to become at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside, and (f) drying the sprout a plurality of cereal grains sufficient to produce a malt product having a moisture content of 2 wt.% to 10 wt.%; where the malt product has the following characteristics: the content of finely milled extract from 80 wt.% to 90 wt.%, the viscosity is from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof.

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding at least one steviol glycoside to the plurality of cereal grains in a steeping step to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the germination step is carried out for a sufficient time such that the sprout length of more than about 80% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel; and wherein the sufficient time for the germination step is less than the sufficient time for the sprout length of more than about 80% of the plurality of cereal grains to become at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside, and (f) drying a plurality of germinated cereal grains sufficient to produce a malt product having a moisture content of 2% to 10% by weight; where the malt product has the following characteristics: content of extract of fine grinding from about 79 wt.% to about 90 wt.%, a viscosity of from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof.

In some embodiments, the implementation of the present invention is a method, including soaking cereal grains in water to obtain soaked cereal grains with an average moisture content of from 36 wt.% to 55 wt.%; adding steviol glycoside to soaked cereal grains to form a mixture; germinating the mixture for the first sufficient time so that the average sprout length of more than about 80% of the cereal grains becomes at least 1.5 times the length of the kernel, with the formation of germinated cereal grains; and drying the germinated cereal grains sufficient to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; wherein the first sufficient time for the germination step is less than the second sufficient time for the average sprout length of more than about 80% of the cereal grains to become at least 1.5 times the length of the kernel when germinated without steviol glycoside, and the malt product has an extract content fine grinding from about 79 wt.% to about 90 wt.%, viscosity from 1.0 centipoise to 1.6 centipoise; a protein content of from 8 wt.% to 13 wt.%, a content of soluble nitrogen from 650 mg/100 g of malt to 800 mg/100 g of malt, or a combination of any two or more of them. In some embodiments, the steviol glycoside contains at least two steviol glycosides. In some embodiments, the implementation of the steviol glycoside contains from 6 wt.% to 35 wt.% stevioside. In some embodiments, the steviol glycoside contains from 21% to 99% by weight of rebaudioside A. In some embodiments, the steviol glycoside contains dulcoside A, rebaudioside C, rebaudioside D, rebaudioside F, steviolbioside, rubusoside, or a combination of any two or more of them. In some embodiments, based on the total weight of the steviol glycoside, the steviol glycoside contains at least one of: 0.1 wt% to 2.5 wt% dulcoside A; from 0.1 wt.% to 4 wt.% rebaudioside B; from 0.1 wt.% to 5 wt.% rebaudioside D; from 0.1 wt.% to 3 wt.% rebaudioside F; from 0.1 wt.% to 1.5 wt.% steviolbioside; from 0.1 wt.% to 4 wt.% rubusoside or from 10.0 wt.% to 25.0 wt.% rebaudioside C. In some embodiments, based on the total weight of steviol glycoside, steviol glycoside contains at least one of: up to 1.2 wt% dulcoside A; from 0.1 wt.% to 4 wt.% rebaudioside B; up to 5 wt.% rebaudioside D; from 0.1 wt.% to 3 wt.% rebaudioside F; up to 5 wt.% steviolbioside; up to 4 wt.% rubusoside; from 0.1 wt.% to 25.0 wt.% rebaudioside C or from 10 wt.% to 95 wt.% rebaudioside A. In some embodiments, the addition of steviol glycoside includes the addition of steviol glycoside in an amount of from 0.000005 kg to 0 .00004 kg per metric ton of cereal grains. In some embodiments, the steviol glycoside is added in an amount of 0.000025 kg to 0.000038 kg per metric ton of cereal grains. In some embodiments, adding the steviol glycoside includes adding 0.00010 kg to 0.0010 kg of steviol glycoside of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the cereal grains include a grain of barley, a grain of wheat, a grain of sorghum, a grain of millet, a grain of rye, a grain of oats, a grain of corn, a grain of rice, or a combination of any two or more of them. In some embodiments, the cereal grains comprise barley grain. In some embodiments, the barley grain is a two-row barley, or a six-row barley, or a combination thereof. In some embodiments, the implementation of the steviol glycoside has a concentration in water from 0.01 to 0.08 mg/l. In some embodiments, the implementation of the steviol glycoside has a concentration in water from 0.2 to 0.5 mg/l. In some embodiments, drying includes spraying the steviol solution onto the cereal grains. In some embodiments, the implementation of the method does not include the addition of gibberellic acid.

In some embodiments, the present invention is a method including soaking a plurality of cereal grains in water to form soaked cereal grains with an average moisture content of 36% to 55%; adding at least one steviol glycoside to the soaked cereal grains to form a mixture; germination of the mixture with the formation of germinated cereal grains; drying germinated cereal grains to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; the germination is carried out for a sufficient time that the average length of the sprouts in more than about 80% of the cereal grains became at least 1.5 times the length of the kernel; and sufficient time for germination is less than sufficient time for the average sprout length of more than about 80% of the cereal grains to become at least 1.5 times the length of the kernel when germinated without steviol glycoside; and wherein the malt product has a finely ground extract content of from about 79 wt.% to 90 wt.%; viscosity from 1.0 cP to 1.6 cP; protein content from 8 wt.% to 13 wt.%; a soluble nitrogen content of 650 mg/100 g malt to 800 mg/100 g malt, or a combination of any two or more of these.

In some embodiments, the implementation of the present invention is a method, including soaking cereal grains in water to achieve an average moisture content of from 36% to 55% with the formation of soaked cereal grains; adding steviol glycoside to soaked cereal grains to form a mixture; germination of the mixture with the formation of germinated cereal grains; drying the germinated cereal grains sufficient to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; wherein the germination is carried out for a time that the germination is carried out for a time that is at least 12 hours less than during germination without steviol glycoside, and wherein the malt product has a fine milling extract content of from about 79 wt.% to about 90 wt. .%; viscosity from 1.0 cP to 1.6 cP; protein content from 8 wt.% to 13 wt.%; a soluble nitrogen content of 650 mg/100 g malt to 800 mg/100 g malt, or a combination of any two or more of these.

In some embodiments, the implementation of the present invention is a method, including soaking cereal grains in water to achieve an average moisture content of from 36% to 55% with the formation of soaked cereal grains; adding steviol glycoside to soaked cereal grains to form a mixture; germination of the mixture with the formation of germinated cereal grains; drying the germinated cereal grains sufficient to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; wherein the germination is carried out for a period of time reduced by at least about 10% compared to the period of germination without steviol glycoside; and wherein the malt product has a finely milled extract content of 79 wt% to 90 wt%; viscosity from 1.0 cP to 1.6 cP; protein content from 8 wt.% to 13 wt.%; a soluble nitrogen content of 650 mg/100 g malt to 800 mg/100 g malt, or a combination of any two or more of these.

Brief description of graphic materials

The present invention may be further elucidated with reference to the accompanying drawings, in which similar structures are indicated by the same numerals in several views. The drawings are not necessarily drawn to scale; instead, the focus is essentially on illustrating the principles of the present invention. In addition, some elements may be magnified to show details of specific components.

In FIG. 1 is a flow chart showing the steps of the methods used in some embodiments of the present invention.

In FIG. 2 is a graph comparing control germination of barley kernel and test germination of barley kernel during soaking in accordance with some embodiments of the present invention.

In FIG. 3A is a graph comparing control barley kernel germination and barley kernel test germination and shows the results of pecking kernels 12 hours after completion of soaking, in accordance with some embodiments of the present invention.

In FIG. 3B is an image showing a test sample in accordance with some embodiments of the present invention.

In FIG. 4 is an image showing what a test germination of a barley kernel looks like in accordance with some embodiments of the present invention.

In FIG. 5 is a graph comparing a control germination of barley kernel and a test germination of barley kernel at a germination time of 36 hours in accordance with some embodiments of the present invention.

In FIG. 6 is an image showing the germination of a barley kernel test germination in accordance with some embodiments of the present invention.

In FIG. 7 is an image showing how a barley kernel test sprouting looks like, in accordance with some embodiments of the present invention.

In FIG. 8 is a graph showing the quantitative results of germinating a test kernel of barley for 60 hours in accordance with some embodiments of the present invention.

In FIG. 9 is a graph showing the quantitative results of germinating a control barley kernel for 72 hours in accordance with some embodiments of the present invention.

In FIG. 10 is a flow chart showing the steps of the methods used in some embodiments of the present invention.

In addition, any measurements, specifications, and the like shown in the figures are intended to be illustrative and not restrictive. Thus, the specific structural and functional features described herein should not be interpreted as limiting, but only as a representative basis for various applications of the present invention by those skilled in the art.

Detailed description of the invention

In addition to those advantages and improvements that have been given in the description, other objects and advantages of the present invention will also become apparent from the description below and the accompanying figures. This document describes in detail the embodiments of the present invention; however, it should be understood that the described embodiments are merely illustrative of the invention, which may be embodied in various forms. In addition, each of the examples given in connection with various embodiments of the invention is intended to be illustrative and not restrictive. Any changes and additional modifications of the feature of the invention illustrated herein, and any additional applications of the principles of the invention illustrated herein, which may normally be encountered by specialists in the relevant field, having at their disposal this description, should be considered as being included in the scope of the present invention.

In the description and claims, the following terms take on the meanings directly related to the present invention, unless the context clearly indicates otherwise. In this document, the phrases "in one aspect", "in some aspects", etc. do not necessarily refer to the same embodiment(s), although they may refer to it. Moreover, in this document, the phrases "in one aspect" and "in some aspects" do not necessarily refer to another aspect (an embodiment), although they may refer to it. Thus, as described below, various aspects (embodiments) of the invention can be easily combined without departing from the scope or spirit of the invention.

As used herein, the term "approximately" will be understood by those skilled in the art and its meaning will depend to some extent on the context in which it is used. When using a value whose magnitude is not understood by those of ordinary skill in the art from the context in which it is used, "about" will mean up to plus or minus 10% of the particular value.

The use of the singular and similar references in the context of the description of the elements (especially in the context of the following claims) is intended to use both the singular and the plural, unless otherwise specified herein or unless the context clearly contradicts it. The specification of ranges of values in this document is used only as a shorter way to indicate separately each specific value within the range, unless otherwise indicated in this document, and each individual value is included in the description as if it were separately specified in this document. All methods described herein can be performed in any suitable order, unless otherwise indicated herein or unless it is clearly contrary to the context. The use of any and all examples or phrases used (eg, "such as") herein is intended only to better illuminate the embodiments and is not intended to limit the scope of the claims unless otherwise indicated. No language contained in the description should be construed as indicating the presence of any unclaimed element that is essential.

In addition, as used herein, the term "or" is an inclusive "or" operator and is equivalent to the term "and/or" unless the context clearly dictates otherwise. The term "based on" is not exclusive and allows you to rely on additional factors not described in the document, unless the context clearly indicates otherwise. In addition, in the text of the description, when using nouns in the singular, their use in the plural is also implied. The value "in" includes the values "in" and "at".

As used herein, the term "acidic solution" means an aqueous solution of an acid having a pH of less than 7. In a non-limiting example, an acidic solution may be water having a pH of less than 7.

As used herein, the term "grain" means any herbaceous plant cultivated for the edible components of its grain, which is composed of endosperm, germ and bran. Non-limiting examples of cereal grains are: barley, wheat, sorghum, millet, rye, oats, corn and rice.

In this document, the term "peeped kernels" means kernels that have begun the germination process, but that have not yet sprouted.

As used herein, the term "diastatic capacity" means the measured content of amylolytic enzyme in any particular malt. An example of an amylolytic enzyme is amylase.

As used herein, the term "fermentation medium" means any cereal-based solution (eg, without limitation, wort) capable of being fermented to produce a fermented beverage. In one aspect, the fermentation medium is a wort derived from malted grains.

As used herein, the term "fermentation" means the conversion of carbohydrates into alcohols and carbon dioxide or organic acids using yeast under anaerobic conditions to produce a fermented beverage such as beer.

As used herein, the term "brittleness" means the measured hardness or ability of a solid, such as a cereal grain, to break into smaller pieces under pressure or on contact.

As used herein, the term "sprouting" refers to the process by which a plant grows from a seed.

In this document, the term "kernel length" means the measured length of the grain kernel from its first end to its second end.

As used herein, the term "malt" means any cereal grain, such as barley, that is prepared for germination through a soaking step, followed by germination of the soaked cereal grain until the cereal grain sprouts, and then drying the cereal grain for use in the final beer brewing and distillation.

As used herein, the term "malting" refers to the process of converting cereal grains (eg, barley, rye, oats, rice, and/or wheat) into malt for use in brewing beer. Malt production includes at least a steeping step, a germinating step, and a drying step (eg, without limitation, kiln drying). Malt production is carried out using technological methods and processes internationally recognized in the malting industry, which include plant growing processes such as the formation of sprouts and leaf primordia, the formation of enzymes and the change in storage materials. The quality of malt is usually measured using a method of analysis prescribed, for example, by the European Brewing Convention (EBC), the American Society of Brewing Chemists (ASBC) and the Central European Commission for the Analysis of Brewing Products (Mitteleuropaische Brautechnische Analysenkommission - MEBAK). The most common internationally accepted methods for assessing malt quality include: soluble nitrogen analysis (e.g. Analytica EBC 4.9.1, 4.9.2 or 4.9.3), Kolbach index (MEBAK 4.1.4.5.3), Hartong index (45 °C) (MEBAK 4.1.4.11), free amino acid content (FAN - Analytica EBC 4.10), malt extract (Analytica EBC 4.5.1), color (Analytica EBC 4.7.1), brittleness (Analytica EBC 4.15), diastatic capacity (Analytica EBC 4.12) and viscosity (Analytica EBC 4.8), which are incorporated herein by reference in their entirety. Typically, brewing malt provides brittleness and homogeneity (grinding); ease of transformation (mashing); fermentable carbohydrate (wort production); the ability to ferment (fermentation); color and flavor properties (quality of beer); colloidal stability (beer quality); foaming potential (beer quality); stability of flavor properties (beer quality) and quality state (beer quality).

As used herein, the term "malt product" means the end product obtained from the malting process and the term may be used interchangeably with the term "malt".

As used herein, the term "moisture content" or "water content" means the amount of water contained in a material, such as, for example, cereal grains, and is measured in mass percent ("wt.%").

As used herein, the term "sprout" or "sprout" means a radicle or offshoot of a root that has not grown to its full length from a cereal grain. There are no sprouts on unsprouted barley grain.

As used herein, the term "soaking" refers to the process of keeping a solid in a liquid to increase the moisture content of the solid. Soaking is one of the steps in the malting process in which a source of starch, such as cereal grains, is soaked in water.

In this document, the term "degree of soaking" means the moisture content, for example, in cereal grains.

In this document, the term "steviol glycoside" means a product with the following basic formula:

,

,

where in some embodiments R1 is defined as hydrogen (H), beta-glc or beta-glc - beta-glc (2→1) and R2 is defined as H, beta-glc, beta-glc (3→1) or beta-glc glc - beta-glc (2→1), where "glc" is glucose. Steviol glycosides are well known in the art, as are methods for their production, including extraction from the leaves of Stevia rebaudiana, fermentation from glucose, and/or preparation by enzymatic modification (for example, without limitation, using recombination technology, such as yeast strains of Yarrowia lipolytica). In a non-limiting example, the leaves are extracted with hot water and the aqueous extract is passed through an adsorption resin to capture and concentrate the constituent steviol glycosides. The resin can be washed with an alcohol-based solvent to release the glycosides, after which the product can be recrystallized from methanol or an aqueous ethanol solution. In the cleaning process, ion exchange resins can be used. The finished product can be spray dried. Steviol glycosides are 200–300 times sweeter than sugar and are widely used as a sweetener in Asia. Steviol glycosides may include naturally occurring steviol glycosides, synthetic steviol glycosides, or any combination thereof. Naturally occurring steviol glycosides may include stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside and/or steviolbioside, and any combination thereof. Synthetic steviol glycosides may include, without limitation, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N and rebaudioside O, rebaudioside M2 and rebaudioside D2, or any combination thereof. Steviol glycoside preparations may contain higher levels of stevioside or rebaudioside A than other steviol glycosides, e.g., rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M [also known as rebaudioside X], rebaudioside N, and rebaudioside O, including isomers of each. In some embodiments, steviol glycosides may include dulcoside A, rebaudioside C, rebaudioside A, and stevioside. In some embodiments, the steviol glycosides include steviol monoside, steviol monoside A, rubusoside, steviolbioside, stevioside, stevioside D, stevioside E, stevioside E2, stevioside F, stevioside A, stevioside B, rebaudioside A, rebaudioside A2, rebaudioside A3, rebaudioside B , rebaudioside C, Rebaudioside C2, Rebaudioside D, Rebaudioside D2, Rebaudioside E, Rebaudioside F, Rebaudioside F2, Rebaudioside F3, Rebaudioside H, Rebaudioside I, Rebaudioside I2, Rebaudioside I3, Rebaudioside J, Rebaudioside K, Rebaudioside K2, Rebaudioside L, Rebaudioside M, rebaudioside M2, rebaudioside N, rebaudioside O, rebaudioside O2, rebaudioside Q, rebaudioside Q2, rebaudioside Q3, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside T1, rebaudioside U, rebaudioside U2, rebaudioside V, rebaudioside V2, rebaudioside W, rebaudioside Ozide W2 , rebaudioside W3, rebaudioside Y, dulcoside A, dulcoside C, or any combination thereof.

The grain malting process converts the nutrient content of the grain, which is mainly insoluble starch and protein, into a substrate capable of being dissolved and extracted with hot water in a later mashing step, producing wort, which is an aqueous solution of fermentable carbohydrates. and soluble protein. The degree of conversion during malt production is referred to as modification and is controlled by controlling the growth conditions to which the grain, such as barley, is exposed.

The variety of barley and the year of harvest have a significant impact on the water absorption of barley kernels. Barley from dry and inland areas swells and germinates faster than barley from coastal areas. In order to avoid uneven growth and, consequently, a decrease in quality, barley is divided into classes. In addition, growth regulators (eg, germination promoters) are commonly added in malt houses, which interfere with metabolic mechanisms to have an accelerating effect on the germination of cereals and increase the homogeneity of malt quality.

One widely used stimulant is gibberellic acid, which is also present in small amounts in unmalted barley and other grains. This substance is a natural plant hormone that controls modification in germinating barley. Gibberellic acid is also produced commercially as a metabolic product of Gibberella fujikuroi, a fungal plant pathogen. Gibberellic acid is an expensive white crystalline powder with a limited shelf life. In general, gibberellic acid is dissolved in alcohol or acetone (1 gram per 50 ml) and diluted with water. The resulting aqueous solution is prepared no earlier than 24 hours before use, because due to decomposition, this solution becomes less effective.

Treatment of wet barley with gibberellic acid may precede the production of gibberellins by the grain itself and contributes to (i) breaking out of dormancy, (ii) speeding up the entire malt production process, (iii) increasing the rate of respiration and heat production of the grain, (iv) accelerating the growth of embryonic sprouts and seedlings, and (v) stimulation of the rate of production of hydrolytic enzymes and hence the rate of endosperm modification. Treatment with appropriate doses of gibberellic acid results in accelerated modification and yields an extract of maximum concentration two or three days earlier than without treatment. According to the analysis, the properties of the malt fit within the generally accepted acceptable limits, so the resulting product is indistinguishable from untreated malt. It is possible to reduce losses in malt production by 0–4% (based on the original dry weight of barley) because the production of the enzyme and hence the modification outpaces the growth of the embryo and the associated losses in malt production. After the application of gibberellic acid, a large number of hydrolytic enzymes appear in increased amounts, including alpha-amylase, other carbohydrases, proteinases, peptidases and phosphatases.

The present technology provides a reduction in germination time during the production of malt from cereals and a reduction in the period of withdrawal of grain from a state of dormancy, an increase in plant germination, as well as the preservation or improvement of the quality of malt as a result of the addition of a steviol glycoside composition during soaking of grain crops or as a result of spraying such a composition on dried or already hatched cereal crop. Although it was known that steviol glycosides can stimulate the production of alpha-amylase in barley, the inventors of the present invention surprisingly found that steviol glycosides stimulate the production of other hydrolytic enzymes in barley, such as beta-glucanases, phosphatases and proteases, which is essential for the production of malt from cereals. cultures. The present technology also provides improved shelf life, shelf life, processing and usability compared to the case of using gibberellic acid.

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding, after the soaking step, at least one steviol glycoside to a plurality of cereal grains to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the sprouting step is carried out at least 12 hours less than when sprouting without at least one steviol glycoside, and (f) drying the germinated plurality of cereal grains sufficient to obtain a malt product having a moisture content of 2 wt% to 10 wt%; where the malt product has the following characteristics: the content of finely milled extract from 80 wt.% to 90 wt.%, the viscosity is from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof. In some embodiments, the duration of the sprouting step is at least 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, or 24 hours less than sprouting without at least one steviol glycoside. In some embodiments, the duration of the germination step is at least 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 hours less than sprouting without at least one steviol glycoside. In some embodiments, the duration of the sprouting step is 12-30 hours less than sprouting without at least one steviol glycoside. This time includes the period for 12-16, 12-20, 12-24, 12-28, 14-18, 14-20, 14-24, 14-28, 14-30, 16-20, 16-22 , 16-24, 16-28, 16-30, 18-22, 18-24, 18-28, 18-30, 20-24, 20-28, 20-30, 22-28, 22-30, 24 -28 or 24-30 hours less than sprouting without at least one steviol glycoside.

In some embodiments, the present invention is a method comprising soaking a plurality of cereal grains in water to form soaked cereal grains with an average moisture content of 36% to 55% by weight; adding at least one steviol glycoside to the soaked cereal grains to form a mixture; germination of the mixture with the formation of germinated cereal grains; drying the germinated cereal grains to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; the germination is carried out for a sufficient time that the average length of the sprouts in more than about 80% of the cereal grains became at least 1.5 times the length of the kernel; and sufficient time for germination is less than sufficient time for the average sprout length of more than about 10% of the cereal grains to become at least 1.5 times the length of the kernel when germinated without steviol glycoside; and wherein the malt product has a finely ground extract content of from about 80 wt.% to about 90 wt.%, a viscosity of from 1.0 centipoise to 1.6 centipoise; a protein content of from 8 wt.% to 13 wt.%, a content of soluble nitrogen from 650 mg/100 g of malt to 800 mg/100 g of malt, or a combination of any two or more of them. In some embodiments, germination is carried out for a period of time reduced by about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 , 28, 29 or 30% or more compared to the germination time without steviol glycoside. In some embodiments, germination is carried out for a period of time reduced by at least about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26%, 27%, 28%, 29% or 30% or more compared to the germination time without steviol glycoside. In some embodiments, the implementation of the germination is carried out for a period of time reduced by an amount from about 10% to about 30% compared to the time period of germination without steviol glycoside. This value includes from 10% to 15%, from 10% to 20%, from 10% to 25%, from 12% to 15%, from 12% to 18%, from 12% to 20%, from 12% up to 22%, from 12% to 25%, from 12% to 28%, from 12% to 30%, from 15% to 20%, from 15% to 25%, from 15% to 30%, from 18% to 20%, 18% to 22%, 18% to 25%, 18% to 28%, 18% to 30%, 20% to 25%, 20% to 30%, 22% to 25 %, 22% to 28%, 22% to 30%, 25% to 28%, 25% to 30%, or 28% to 30% compared to the germination time without steviol glycoside.

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding, after the soaking step, at least one steviol glycoside to a plurality of cereal grains to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the germination step is carried out for a sufficient time such that the sprout length of more than 80% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel; and wherein the sufficient time for the germination step is less than the sufficient time for the sprout length of more than 50% of the plurality of cereal grains to become at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside, and (f) drying the sprout a plurality of cereal grains sufficient to produce a malt product having a moisture content of 2 wt.% to 10 wt.%; where the malt product has the following characteristics: the content of finely milled extract from 80 wt.% to 90 wt.%, the viscosity is from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof.

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding, after the soaking step, at least one steviol glycoside to a plurality of cereal grains to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the germination step is carried out for a sufficient time such that the sprout length of more than about 80% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel; and wherein the sufficient time for the germination step is less than the sufficient time for the sprout length of more than about 80% of the plurality of cereal grains to become at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside, and (f) drying the germinated plurality of cereal grains sufficient to produce a malt product having a moisture content of 2 wt% to 10 wt%; where the malt product has the following characteristics: content of extract of fine grinding from about 79 wt.% to about 90 wt.%, a viscosity of from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof.

In some embodiments, the implementation of the present invention is a method, including soaking cereal grains in water to obtain soaked cereal grains with an average moisture content of from 36 wt.% to 55 wt.%; adding steviol glycoside to soaked cereal grains to form a mixture; germinating the mixture for the first sufficient time so that the average sprout length of more than about 80% of the cereal grains becomes at least 1.5 times the length of the kernel, with the formation of germinated cereal grains; and drying the germinated cereal grains sufficient to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; wherein the first sufficient time for the germination step is less than the second sufficient time for the average sprout length of more than about 80% of the cereal grains to become at least 1.5 times the length of the kernel when germinated without steviol glycoside, and the malt product has an extract content fine grinding from about 79 wt.% to about 90 wt.%, viscosity from 1.0 centipoise to 1.6 centipoise; a protein content of from 8 wt.% to 13 wt.%, a content of soluble nitrogen from 650 mg/100 g of malt to 800 mg/100 g of malt, or a combination of any two or more of them.

In some embodiments, the present invention is a method including soaking a plurality of cereal grains in water to form soaked cereal grains with an average moisture content of 36% to 55% by weight; adding at least one steviol glycoside to the soaked cereal grains to form a mixture; germination of the mixture with the formation of germinated cereal grains; drying germinated cereal grains to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; the germination is carried out for a sufficient time that the average length of the sprouts in more than about 80% of the cereal grains became at least 1.5 times the length of the kernel; and sufficient time for germination is less than sufficient time for the average sprout length of more than about 80% of the cereal grains to become at least 1.5 times the length of the kernel when germinated without steviol glycoside; and wherein the malt product has a finely ground extract content of from about 79 wt.% to about 90 wt.%, a viscosity of from 1.0 centipoise to 1.6 centipoise; a protein content of 8 wt% to 13 wt%, a soluble nitrogen content of 650 mg/100 g malt to 800 mg/100 g malt, or a combination of any two or more of these.

In some embodiments, the implementation of the average moisture content is measured, for example, without limitation, by infrared thermogravimetric analysis. In some embodiments, infrared thermogravimetric analysis is performed using the following equipment: QUIMIS Q533M thermogravimetric analyzer).

In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 35 wt.% stevioside, based on the total weight of at least one steviol glycoside. In some embodiments, the implementation of at least one steviol glycoside contains from 21 wt.% to 99 wt.% rebaudioside A, based on the total weight of at least one steviol glycoside. In some embodiments, at least one steviol glycoside comprises at least one of dulcoside A, rebaudioside C, rebaudioside D, rebaudioside F, steviol bioside, or rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains at least one of: (i) from 0.1 wt.% to 2.5 wt.% dulcoside A; (ii) from 0.1 wt.% to 4 wt.% rebaudioside B; (iii) from 0.1 wt.% to 5 wt.% rebaudioside D; (iv) from 0.1 wt.% to 3 wt.% rebaudioside F; (v) from 0.1 wt.% to 1.5 wt.% steviolbioside; (vi) from 0.1 wt.% to 4 wt.% rubusoside or (vii) from 10.0 wt.% to 25.0 wt.% rebaudioside C, based on the total weight of steviol glycoside. In some embodiments, the implementation of at least one steviol glycoside contains at least one of: (i) up to 1.2 wt.% dulcoside A; (ii) from 0.1 wt.% to 4 wt.% rebaudioside B; (iii) up to 5% by weight of rebaudioside D; (iv) from 0.1 wt.% to 3 wt.% rebaudioside F; (v) up to 5 wt.% steviolbioside; (vi) up to 4 wt.% rubusoside; (vii) from 0.1 wt.% to 25.0 wt.% rebaudioside C or (viii) from 10 wt.% to 95 wt.% rebaudioside A, based on the total weight of steviol glycoside.

In some embodiments, step (c) includes adding at least one steviol glycoside in an amount of 0.000005 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, at least one steviol glycoside is added in an amount of 0.000025 kg to 0.000038 kg per 1 metric ton of multiple cereal grains. In some embodiments, step (c) includes adding at least one steviol glycoside in an amount of 0.00010 kg to 0.0010 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains.

In some embodiments, the plurality of cereal grains includes a grain of barley, a grain of wheat, a grain of sorghum, a grain of millet, a grain of rye, a grain of oats, a grain of corn, a grain of rice, or any combination thereof. In some embodiments, the plurality of cereal grains includes barley grain. In some embodiments, the barley grain is a two-row barley, or a six-row barley, or a combination thereof.

In some embodiments, the soaking step of the method includes adding at least one steviol glycoside to water to form a steviol glycoside solution having a concentration of 0.01 to 0.08 mg/L, and then adding the steviol glycoside solution to a plurality of cereal grains. In some embodiments, the soaking step of the method includes adding at least one steviol glycoside to water to form a 0.2 to 0.5 mg/L steviol glycoside solution, and then adding the steviol glycoside solution to a plurality of cereal grains. In some embodiments, the soaking step of the method includes adding a solution of at least one steviol glycoside to a plurality of cereal grains by spraying the steviol glycoside solution onto a plurality of cereal grains.

In some embodiments, the implementation of the method does not include the addition of gibberellic acid.

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding during the soaking step at least one steviol glycoside to a plurality of cereal grains to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the germination step is carried out for a sufficient time such that the sprout length of more than 80% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel; and wherein the sufficient time for the germination step is less than sufficient time for the sprout length of more than 50% of the plurality of cereal grains to become at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside, and (f) drying the sprout plurality cereal grains, sufficient to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; where the malt product has the following characteristics: the content of finely milled extract from 80 wt.% to 90 wt.%, the viscosity is from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof.

In some embodiments, the present invention is a method including: (a) obtaining a plurality of cereal grains; (b) combining a plurality of cereal grains with water; (c) soaking the plurality of cereal grains in water until the average moisture content of the plurality of cereal grains reaches 36 wt% to 55 wt%; (d) adding during the soaking step at least one steviol glycoside to a plurality of cereal grains to form a mixture; (e) sprouting a mixture of a plurality of cereal grains and at least one steviol glycoside, wherein the germination step is carried out for a sufficient time such that the sprout length of more than about 80% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel; and wherein the sufficient time for the germination step is less than the sufficient time for the sprout length of more than about 80% of the plurality of cereal grains to become at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside, and (f) drying a plurality of germinated cereal grains sufficient to produce a malt product having a moisture content of 2% to 10% by weight; where the malt product has the following characteristics: content of extract of fine grinding from about 79 wt.% to about 90 wt.%, a viscosity of from 1.0 centipoise to 1.6 centipoise; protein content from 8 wt.% to 13 wt.%, soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt, or any combination thereof.

In some embodiments, the soaking step of the method is repeated at least once.

In some embodiments, at least one steviol glycoside includes at least two steviol glycosides. This number includes at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 steviol glycosides. In some embodiments, at least one steviol glycoside includes 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15 steviol glycosides.

In some embodiments, at least one steviol glycoside is added to cereal grains or multiple cereal grains during steeping. In some embodiments, at least one steviol glycoside is added to cereal grains or multiple cereal grains after the soaking step but before the germination step.

In some embodiments, the implementation of at least one steviol glycoside contains from 0.3 wt.% to 40 wt.% stevioside, based on the total weight of the steviol glycoside. In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 40 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 10 wt.% to 40 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 15 wt.% to 40 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 20 wt.% to 40 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 25 wt.% to 40 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 30 wt.% to 40 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 35 wt.% to 40 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 35 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 30 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 25 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 20 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 15 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 6 wt.% to 10 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 10 wt.% to 35 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 15 wt.% to 30 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 20 wt.% to 25 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.5 wt.% to 15 wt.% stevioside. In some embodiments, the implementation of at least one steviol glycoside contains from 3 wt.% to 15 wt.% stevioside.

In some embodiments, the implementation of at least one steviol glycoside contains from 15 wt.% to 99 wt.% rebaudioside A, based on the total weight of the steviol glycoside. In some embodiments, at least one steviol glycoside contains from 21 wt.% to 99 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 30 wt.% to 99 wt.% rebaudioside A. In some embodiments, implementation at least one steviol glycoside contains from 40 wt.% to 99 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 50 wt.% to 99 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 60 wt.% to 99 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 70 wt.% to 99 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 80 wt.% to 99 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 90 wt.% to 99 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 21 wt.% to 90 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 21 wt.% to 80 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 21 wt.% to 70 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 21 wt.% to 60 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 21 wt.% to 50 wt.% rebaudioside A. B in some embodiments, at least one steviol glycoside contains from 21 wt.% to 40 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 21 wt.% to 30 wt.% rebaudioside A. In some embodiments, according to at least one steviol glycoside contains from 30 wt.% to 90 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 40 wt.% to 80 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 50 wt.% to 70 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 50 wt.% to 60 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 60 wt. .% to 70 wt.% rebaudioside A. In some embodiments, at least one steviol glycoside contains from 15 wt.% to 50 wt.% rebaudioside A.

In some embodiments, the implementation of at least one steviol glycoside contains at least one of: (i) from 0.1 wt.% to 2.5 wt.% dulcoside A; (ii) from 0.1 wt.% to 4 wt.% rebaudioside B; (iii) from 0.1 wt.% to 5 wt.% rebaudioside D; (iv) from 0.1 wt.% to 3 wt.% rebaudioside F; (v) from 0.1 wt.% to 1.5 wt.% steviolbioside; or (vi) from 0.1 wt.% to 4 wt.% rubusoside, or (vii) from 10.0 wt.% to 25.0 wt.% rebaudioside C, based on the total weight of steviol glycoside.

In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 2.5 wt.% dulcoside A, based on the total weight of the steviol glycoside. In some embodiments, at least one steviol glycoside includes from 0.5 wt.% to 2.5 wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes from 1 wt.% to 2.5 wt. wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes from 1.5 wt.% to 2.5 wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes from 2 wt. .% to 2.5 wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes from 0.1 wt.% to 2.0 wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes from 0.1 wt.% to 1.5 wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes from 0.1 wt.% to 1 wt.% dulcoside A. In some embodiments, implementation, at least one steviol glycoside includes from 0.1 wt.% to 0.5 wt.% dulcoside A. In some embodiments, the implementation of at least one steviol glycoside includes from 0.5 wt.% to 2 wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes from 1 wt.% to 1.5 wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes from 0 wt.% dulcoside A. In some embodiments, at least one steviol glycoside includes up to 1.2 wt% of dulcoside A.

In some embodiments, the implementation of at least one steviol glycoside includes from 0.1 wt.% to 4 wt.% rebaudioside B, based on the total weight of the steviol glycoside. In some embodiments, at least one steviol glycoside comprises 0.5 wt% to 4 wt% rebaudioside B. In some embodiments, at least one steviol glycoside comprises 1 wt% to 4 wt% rebaudioside B. In some embodiments, the implementation of at least one steviol glycoside includes from 2 wt.% to 4 wt.% rebaudioside B. In some embodiments, the implementation of at least one steviol glycoside includes from 3 wt.% to 4 wt.% rebaudioside B. In some embodiments, at least one steviol glycoside comprises from 0.1 wt.% to 3 wt.% rebaudioside B. In some embodiments, at least one steviol glycoside comprises from 0.1 wt.% to 2 wt.% rebaudioside B. In some embodiments, at least one steviol glycoside includes from 0.1 wt.% to 1 wt.% rebaudioside B. In some embodiments, at least one steviol glycoside includes from 1 wt.% up to 3 wt.% rebaudioside B. In some embodiments, at least one steviol glycoside includes from 1 wt.% to 2 wt.% rebaudioside B. In some embodiments, at least one steviol glycoside includes from 2 wt.% up to 3% by weight of rebaudioside B. In some embodiments, at least one steviol glycoside comprises 0% by weight of rebaudioside B.

In some embodiments, at least one steviol glycoside contains from 0.5 wt.% to 25 wt.% rebaudioside C. In some embodiments, at least one steviol glycoside contains from 10 wt.% to 25 wt.% rebaudioside C. In some embodiments, embodiments, at least one steviol glycoside contains from 5 wt.% to 25 wt.% rebaudioside C. In some embodiments, at least one steviol glycoside contains from 15 wt.% to 25 wt.% rebaudioside C. In some embodiments, at least at least one steviol glycoside contains from 20 wt.% to 25 wt.% rebaudioside C. In some embodiments, at least one steviol glycoside contains from 5 wt.% to 20 wt.% rebaudioside C. In some embodiments, at least one steviol glycoside contains from 5 wt.% to 15 wt.% rebaudioside C. In some embodiments, at least one steviol glycoside contains from 5 wt.% to 10 wt.% rebaudioside C. In some embodiments, at least one steviol glycoside contains from 10 wt. % to 20 wt.% rebaudioside C. In some embodiments, at least one steviol glycoside contains from 15 wt.% to 20 wt.% rebaudioside C. In some embodiments, at least one steviol glycoside contains from 10 wt.% to 15 wt. .% rebaudioside C. In some embodiments, the implementation of at least one steviol glycoside contains from 0.5 wt.% to 15 wt.% rebaudioside C.

In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 5 wt.% rebaudioside D, based on the total weight of the steviol glycoside. In some embodiments, at least one steviol glycoside contains from 1 wt.% to 5 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains from 2 wt.% to 5 wt.% rebaudioside D. In some embodiments, implementation at least one steviol glycoside contains from 3 wt.% to 5 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains from 4 wt.% to 5 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains from 0.1 wt.% to 4 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains from 0.1 wt.% to 3 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains from 0.1 wt.% to 2 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains from 0.1 wt.% to 1 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains from 1 wt.% to 4 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains from 2 wt.% to 3 wt.% rebaudioside D. In some embodiments, at least one steviol glycoside contains 0 wt. .% rebaudioside D. In some embodiments, the implementation of at least one steviol glycoside contains up to 1 wt.% rebaudioside D.

In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 3 wt.% rebaudioside F, based on the total weight of the steviol glycoside. In some embodiments, at least one steviol glycoside contains from 0.5% to 3% by weight of rebaudioside F. In some embodiments, at least one steviol glycoside contains from 1% to 3% by weight of rebaudioside F. In some embodiments, embodiments, at least one steviol glycoside contains from 1.5 wt.% to 3 wt.% rebaudioside F. In some embodiments, at least one steviol glycoside contains from 2 wt.% to 3 wt.% rebaudioside F. In some embodiments, implementation at least one steviol glycoside contains from 2.5 wt.% to 3 wt.% rebaudioside F. In some embodiments, at least one steviol glycoside contains from 0.1 wt.% to 2.5 wt.% rebaudioside F. In some embodiments, embodiments, at least one steviol glycoside contains from 0.1 wt.% to 2 wt.% rebaudioside F. In some embodiments, at least one steviol glycoside contains from 0.1 wt.% to 1.5 wt.% rebaudioside F. In some embodiments, at least one steviol glycoside contains from 0.1 wt.% to 1 wt.% rebaudioside F. In some embodiments, at least one steviol glycoside contains from 0.1 wt.% to 0.5 wt.% rebaudioside F. In some embodiments, at least one steviol glycoside contains from 0.5 wt.% to 2.5 wt.% rebaudioside F. In some embodiments, at least one steviol glycoside contains from 1 wt.% to 2 wt.% rebaudioside F. In some embodiments, the implementation of at least one steviol glycoside contains from 1.5 wt.% to 2 wt.% rebaudioside F. In some embodiments, the implementation of at least one steviol glycoside contains from 1 wt.% to 1.5 wt.% rebaudioside F. In some embodiments, the implementation of at least one steviol glycoside contains 0 wt.% rebaudioside F.

In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 4 wt.% steviolbioside, based on the total weight of the steviol glycoside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 1.5 wt.% steviolbioside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.5 wt.% to 1.5 wt.% steviolbioside. In some embodiments, the implementation of at least one steviol glycoside contains from 1 wt.% to 1.5 wt.% steviolbioside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 1 wt.% steviolbioside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 0.5 wt.% steviolbioside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.5 wt.% to 1 wt.% steviolbioside. In some embodiments, the implementation of at least one steviol glycoside contains 0 wt.% steviol bioside. In some embodiments, the implementation of at least one steviol glycoside contains up to 4 wt.% steviol bioside.

In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 4 wt.% rubusoside, based on the total weight of the steviol glycoside. In some embodiments, the implementation of at least one steviol glycoside contains from 1 wt.% to 4 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains from 2 wt.% to 4 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains from 3 wt.% to 4 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 3 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 2 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains from 0.1 wt.% to 1 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains from 1 wt.% to 3 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains from 1 wt.% to 2 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains from 2 wt.% to 3 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains 0 wt.% rubusoside. In some embodiments, the implementation of at least one steviol glycoside contains up to 2 wt.% rubusoside.

In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000005 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.00001 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000015 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.00002 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000025 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.00003 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000035 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.00010 kg to 0.0010 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.00010 kg to 0.00090 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains.

In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000005 kg to 0.000035 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000005 kg to 0.00003 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000005 kg to 0.000025 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000005 kg to 0.00002 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains.

In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000035 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000036 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000037 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000038 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000039 kg to 0.00004 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000035 kg to 0.000039 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000035 kg to 0.000038 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000035 kg to 0.000037 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. In some embodiments, the method includes adding at least one steviol glycoside in an amount of 0.000035 kg to 0.000036 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains.

In some embodiments, at least one steviol glycoside is added in an amount of 0.000025 kg to 0.000038 kg per 1 metric ton of multiple cereal grains.

In some embodiments, at least one steviol glycoside is added in an amount of 0.00010, 0.00011, 0.00012, 0.00013, 0.00014, 0.00015, 0.00016, 0.00017, 0.00018, 0, 00019 0.00020 0.00021 0.00022 0.00023 0.00024 0.00025 0.00026 0.00027 0.00028 0.00029 0.00030 0.00031 0.00032, 0.00033, 0.00034, 0.00035, 0.00036, 0.00037, 0.00038, 0.00039, 0.00040, 0.00041, 0.00042, 0.00043, 0, 00044 0.00045 0.00046 0.00047 0.00048 0.00049 0.00050 0.00051 0.00052 0.00053 0.00054 0.00055 0.00056 0.00057, 0.00058, 0.00059, 0.00060, 0.00061, 0.00062, 0.00063, 0.00064, 0.00065, 0.00066, 0.00067, 0.00068, 0, 00069 0.00070 0.00071 0.00072 0.00073 0.00074 0.00075 0.00076 0.00077 0.00078 0.00079 0.00080 0.00081 0.00082, 0.00083, 0.00084, 0.00085, 0.00086, 0.00087, 0.00088, 0.00089, 0.00090, 0.00091, 0.00092, 0.00093, 0, 00094, 0.00095, 0.00096, 0.00097, 0.00098, 0.00099 or 0.0010 kg per 1 metric ton of many cereal grains.

In some embodiments, at least one steviol glycoside is obtained by extraction and isolation from a plant source. In some embodiments, the plant source is Stevia rebaudiana. In some embodiments, isolation includes one or more steps of heating the Stevia rebaudiana starting material at reflux temperature in a reflux apparatus. Example procedures are provided in WO 2016023103 and US 20060083838, which are incorporated herein by reference in their entirety.

In some embodiments, at least one steviol glycoside is obtained through recombinant production. In some embodiments, the recombinant production is carried out with a recombinant host cell expressing one or more uridine-5'-diphospho(UDP)glycosyltransferases suitable for the production of steviol glycosides. In some embodiments, the steviol glycoside of interest produced in such a process is rebaudioside D or rebaudioside M. In some embodiments, recombinant production is by engineered yeast (i.e., yeast cells in which at least one exogenous DNA has been introduced into the cell). -sequence by insertion into the genome of the cell or present in an extrachromosomal construct such as a plasmid or episome) and the steviol glycoside of interest is obtained by initially growing the yeast at a lower first pH and then adjusting the pH to a higher pH. In some embodiments, the recombinant host cell is a recombinant microorganism comprising one or more nucleotide sequences encoding: a polypeptide having ent-copalyl pyrophosphate synthase activity; a polypeptide having ent-kaurene synthase activity; a polypeptide having ent-kaurene oxidase activity; and a polypeptide having kaurenic acid 13-hydroxylase activity, whereby expression of the nucleotide sequence(s) confers on the microorganism the ability to produce at least steviol. Example procedures are described in WO 2014122227, WO 2016196321 and US 20150031868; which are incorporated herein by reference in their entirety.

In some embodiments, at least one steviol glycoside is produced through a biocatalytic process. In additional embodiments, the implementation of the steviol glycoside is obtained by (i) bringing into contact the original composition containing a structurally different steviol glycoside with a microorganism and/or biocatalyst, (ii) the formation of steviol glycoside and (iii) isolation of the steviol glycoside. The steviol glycoside obtained in such a process may be steviol monoside, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside D2, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside M2, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rubusoside or steviolbioside. In some embodiments, the implementation of the biocatalyst contains one or more UDP-glycosyltransferases (UGT). In some embodiments, the biocatalyst comprises one or more UDP recycling enzymes. In some embodiments, the biocatalyst comprises one or more mevalonate (MVA) pathway enzymes. In some embodiments, the biocatalyst comprises one or more non-mevalonate (via 2-C-methyl-D-erythritol-4-phosphate (MEP/DOXP)) pathway enzymes. In some embodiments, the steviol glycoside of interest is prepared by such a process from rebaudioside A. In some embodiments, the biocatalyst is a cyclodextrin-glucanotransferase from Thermactinomyces vulgaris and/or Baccillus halophilus. In some embodiments, rebaudioside M is prepared in such a process from rebaudioside A or rebaudioside D. In further embodiments, the biocatalyst comprises UGT-A from Stevia rebaudkma and/or UGT-B from Oryza sativa. Examples of procedures are presented in US patent No. 9,752,174, publications WO 2017093895; US 7,838,044 and WO 2014122227, which are incorporated herein by reference in their entirety.

In some embodiments, at least one steviol glycoside is produced by a synthetic or semi-synthetic process. In some embodiments, the steviol glycoside of interest is derived from rebaudioside A. In further embodiments, the steviol glycoside of interest is rebaudioside B, rebaudioside D, or rebaudioside M. Example procedures are provided in US 20140296499, which is incorporated herein by reference in its entirety.

In some embodiments, the method includes obtaining a plurality of cereal grains, such as barley, and combining the plurality of cereal grains with water or an acidic solution, such as an aqueous solution, for example, without limitation, citric acid, hydrochloric acid, lactic acid, phosphoric acid, and etc.), having a pH in the range of 4.5–6.9. In some embodiments, the method includes soaking a plurality of cereal grains in water or an acidic solution for a period of time (e.g., without limitation, 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours, 8 hours , 9 o'clock, 10 o'clock, 11 o'clock, 12 o'clock, 13 o'clock, 14 o'clock, 15 o'clock, 16 o'clock, 17 o'clock, 18 o'clock, 19 o'clock, 20 o'clock, etc.). In some embodiments, the method includes soaking a plurality of cereal grains in water or an acidic solution for up to 60 hours.

In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 36-55% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 40-55% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 45-55% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 50-55% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 36-50% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 36-45% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 36-40% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 40-50% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 40-45% by weight. In some embodiments, a plurality of cereal grains are soaked in water or an acidic solution until the average moisture content of the plurality of cereal grains reaches 45-50% by weight.

In some embodiments, the water or acidic solution is drained off at least once during the soaking step. In some embodiments, the step of soaking a plurality of cereal grains is to prepare the cereal grains for sprouting.

In some embodiments, aeration is performed during the soaking step. In some embodiments, the implementation of aeration is carried out at a temperature in the range of 10-20°C. In some embodiments, the implementation of aeration is carried out at a temperature in the range of 10-15°C. In some embodiments, the implementation of aeration is carried out at a temperature in the range of 15-20°C. In some embodiments, the implementation of aeration is carried out at a temperature in the range of 13-17°C. In some embodiments, the implementation of aeration is carried out at a temperature in the range of 17-23°C. In some embodiments, the implementation of aeration is carried out at a temperature in the range of 19-21°C.

In some embodiments, the aeration is repeated at least once during the soaking step. Aeration is typically performed three times during the steeping step, however, depending on the type of malt (for example, dark malts), aeration can be performed up to six times. Aeration involves the use of atmospheric oxygen.

In some embodiments, the germination of a plurality of cereal grains is carried out in a germination box. In some embodiments, germination takes 3-9 days. In some embodiments, germination takes 3-8.5 days. In some embodiments, germination takes 3-8 days. In some embodiments, germination takes 3-7.5 days. In some embodiments, germination takes 3-7 days. In some embodiments, germination takes 3-6.5 days. In some embodiments, germination takes 3-6 days. In some embodiments, germination takes 3-5.5 days. In some embodiments, germination takes 3-5 days. In some embodiments, germination takes 3-4.5 days. In some embodiments, germination takes 3-4 days. In some embodiments, germination takes 3-3.5 days. In some embodiments, germination takes 3.5-9 days. In some embodiments, germination takes 4-9 days. In some embodiments, germination takes 4.5-9 days. In some embodiments, germination takes 5-9 days. In some embodiments, germination takes 5.5-9 days. In some embodiments, germination takes 6-9 days. In some embodiments, germination takes 6.5-9 days. In some embodiments, germination takes 7-9 days. In some embodiments, germination takes 7.5-9 days. In some embodiments, germination takes 8-9 days. In some embodiments, germination takes 8.5-9 days. In some embodiments, germination takes 3.5-8.5 days. In some embodiments, germination takes 4-8 days. In some embodiments, germination takes 4.5-7.5 days. In some embodiments, germination takes 5-7 days. In some embodiments, germination takes 5.5-6.5 days.

In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 10-30°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 15-30°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 20-30°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 25-30°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 10-25°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 10-20°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 10-15°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 15-25°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 16-24°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 17-23°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 18-22°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 19-21°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 15-18°C. In some embodiments, the implementation of the germination of multiple cereal grains includes a ventilation air temperature of 11-15°C.

In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 36-55% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 40-55% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 45-55% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 50-55% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 36-50% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 36-45% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 36-40% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 40-50% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 45-50% by weight. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 40-45 wt%. In some embodiments, during the germination step, a plurality of cereal grains have an average moisture content of 43-47 wt%.

In some embodiments, during the germination step, a plurality of cereal grains are mixed at least once with shoveling operations (e.g., without limitation, 1 shoveling operation, 2 shoveling operations, 3 shoveling operations, 4 shoveling operations, etc.). In some embodiments, mixing is carried out after at least 12 hours of germination. In some embodiments, agitation is performed every 12 hours during germination. In some embodiments, stirring is further carried out after 24 hours of germination. In some embodiments, stirring is further carried out after 36 hours of germination. In some embodiments, mixing is further carried out after 48 hours of germination. In some embodiments, mixing is further carried out after 60 hours of germination. In some embodiments, mixing is further carried out after 72 hours of germination.

In some embodiments, agitation is performed every 6-18 hours during germination. In some embodiments, agitation is performed every 8-18 hours during germination. In some embodiments, agitation is performed every 10-18 hours during germination. In some embodiments, agitation is performed every 12-18 hours during germination. In some embodiments, agitation is performed every 14-18 hours during germination. In some embodiments, agitation is performed every 16-18 hours during germination. In some embodiments, agitation is performed every 8-16 hours during germination. In some embodiments, agitation is performed every 8-14 hours during germination. In some embodiments, agitation is performed every 8-12 hours during germination. In some embodiments, agitation is performed every 8-10 hours during germination. In some embodiments, agitation is performed every 10-16 hours during germination. In some embodiments, agitation is performed every 12-14 hours during germination.

In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 50% of the plurality of cereal grains is at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 55% of the plurality of cereal grains is at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 60% of the plurality of cereal grains is at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 65% of the plurality of cereal grains is at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 70% of the plurality of cereal grains is at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 75% of the plurality of cereal grains is at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 80% of the plurality of cereal grains is at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the length of the sprouts of more than 85% of the plurality of cereal grains becomes at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 90% of the plurality of cereal grains is at least 1.5 times the length of the kernel. In some embodiments, the germination step is carried out for a sufficient time that the sprout length of more than 95% of the plurality of cereal grains is at least 1.5 times the length of the kernel.

In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 50% of the plurality of cereal grains to have sprout length at least 1.5 times the kernel length when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 55% of the plurality of cereal grains to have sprout length at least 1.5 times the kernel length when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 60% of the plurality of cereal grains to have sprout length at least 1.5 times the kernel length when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 65% of the plurality of cereal grains to have sprout length at least 1.5 times the kernel length when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 70% of the plurality of cereal grains to have sprout length at least 1.5 times the kernel length when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 75% of the plurality of cereal grains to have sprout length at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 80% of the sprout length of the plurality of cereal grains to be at least 1.5 times the length of the kernel when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 85% of the plurality of cereal grains to have sprout length at least 1.5 times the kernel length when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 90% of the plurality of cereal grains to have sprout length at least 1.5 times the kernel length when germinated without at least one steviol glycoside. In some embodiments, the sufficient time for the germination step is shorter than the time sufficient for more than 95% of the plurality of cereal grains to have sprout length at least 1.5 times the kernel length when germinated without at least one steviol glycoside.

In some embodiments, the duration of the sprouting step is shorter by up to 24 hours than sprouting without at least one steviol glycoside. This value includes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22 or 23 hours.

In some embodiments, the germination step is at least one hour shorter than germination without at least one steviol glycoside. This value includes at least 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 or 24 hours.

In some embodiments, the amount of time the germination step takes is reduced by about 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20% compared to the amount of time the germination step takes without at least at least one steviol glycoside. In some embodiments, the amount of time the germination step takes is reduced by at least about 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20% compared to the amount of time the germination step takes. without at least one steviol glycoside. In some embodiments, the amount of time the germination step takes is reduced by up to about 10%, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20% compared to the amount of time the germination step takes without at least one steviol glycoside.

In some embodiments, the germination step is followed by a heating step. In some embodiments, the heat treatment step is oven drying. In some embodiments, oven drying is performed by electrical heating in a single deck drying oven. In some embodiments, oven drying is performed by heating with a heat transfer oil in a single deck drying oven. In some embodiments, kiln drying is performed by heating using natural gas in a single-deck drying kiln. In some embodiments, kiln drying is performed by heating using beech wood in a single-deck kiln. In some embodiments, kiln drying is performed by heating by burning coal in a single-deck drying kiln.

In some embodiments, oven-drying may include two oven-drying steps, including a first oven-drying step, a drying phase (“drying”), and a second oven-drying step, a holding phase (“holding”).

In some embodiments, the first oven drying step is performed for 12-48 hours. In some embodiments, the first oven drying step is performed for 12-36 hours. In some embodiments, the implementation of the first stage of drying in the oven is performed within 12-24 hours. In some embodiments, the first oven drying step is performed for 24-48 hours. In some embodiments, the first oven drying step is performed for 36-48 hours. In some embodiments, the first oven drying step is performed for 24-36 hours.

In some embodiments, the implementation of the first stage of drying in the oven is performed within 12-22 hours. In some embodiments, the first oven drying step is performed for 12-20 hours. In some embodiments, the first oven drying step is performed for 12-18 hours. In some embodiments, the first oven drying step is performed for 12-16 hours. In some embodiments, the first oven drying step is performed for 12-14 hours. In some embodiments, the first oven drying step is performed for 14-22 hours. In some embodiments, the first oven drying step is performed for 16-22 hours. In some embodiments, the first oven drying step is performed for 18-22 hours. In some embodiments, the first oven drying step is performed for 20-22 hours. In some embodiments, the first oven drying step is performed for 14-20 hours. In some embodiments, the first oven drying step is performed for 16-18 hours.

In some embodiments, the first oven drying step is performed for 6-18 hours. In some embodiments, the first oven drying step is performed for 6-16 hours. In some embodiments, the first oven drying step is performed for 6-14 hours. In some embodiments, the first oven drying step is performed for 6-12 hours. In some embodiments, the first oven drying step is performed for 6-10 hours. In some embodiments, the first oven drying step is performed for 6-8 hours. In some embodiments, the first oven drying step is performed for 8-20 hours. In some embodiments, the first oven drying step is performed for 10-20 hours. In some embodiments, the first oven drying step is performed for 12-20 hours. In some embodiments, the first oven drying step is performed for 14-20 hours. In some embodiments, the first oven drying step is performed for 16-20 hours. In some embodiments, the first oven drying step is performed for 18-20 hours. In some embodiments, the first oven drying step is performed for 8-18 hours. In some embodiments, the first oven drying step is performed for 10-16 hours. In some embodiments, the first oven drying step is performed for 12-14 hours.

In some embodiments, the first oven drying step is performed at 20-84°C. In some embodiments, the first oven drying step is performed at 30-84°C. In some embodiments, the first oven drying step is performed at 40-84°C. In some embodiments, the first oven drying step is performed at 50-84°C. In some embodiments, the first oven drying step is performed at 60-84°C. In some embodiments, the first oven drying step is performed at 70-84°C. In some embodiments, the first oven drying step is performed at 80-84°C. In some embodiments, the first oven drying step is performed at 20-80°C. In some embodiments, the first oven drying step is performed at 20-70°C. In some embodiments, the first oven drying step is performed at 50-70°C. In some embodiments, the first oven drying step is performed at 55-70°C. In some embodiments, the first oven drying step is performed at 20-60°C. In some embodiments, the first oven drying step is performed at 20-50°C. In some embodiments, the first oven drying step is performed at 20-40°C. In some embodiments, the first oven drying step is performed at 20-30°C. In some embodiments, the first oven drying step is performed at 30-80°C. In some embodiments, the first oven drying step is performed at 40-70°C. In some embodiments, the first oven drying step is performed at 50-60°C. In some embodiments, the first oven drying step is performed at 55-60°C. In some embodiments, the first oven drying step is performed at 50-55°C.

In some embodiments, the first oven drying step is performed at 20-104°C. In some embodiments, the first oven drying step is performed at 20-100°C. In some embodiments, the first oven drying step is performed at 20-90°C. In some embodiments, the first oven drying step is performed at 20-80°C. In some embodiments, the first oven drying step is performed at 20-70°C. In some embodiments, the first oven drying step is performed at 20-60°C. In some embodiments, the first oven drying step is performed at 20-50°C. In some embodiments, the first oven drying step is performed at 20-40°C. In some embodiments, the first oven drying step is performed at 20-30°C. In some embodiments, the first oven drying step is performed at 30-104°C. In some embodiments, the first oven drying step is performed at 40-104°C. In some embodiments, the first oven drying step is performed at 50-104°C. In some embodiments, the first oven drying step is performed at 60-104°C. In some embodiments, the first oven drying step is performed at 70-104°C. In some embodiments, the first oven drying step is performed at 80-104°C. In some embodiments, the first oven drying step is performed at 90-104°C. In some embodiments, the first oven drying step is performed at 100-104°C. In some embodiments, the first oven drying step is performed at 30-100°C. In some embodiments, the first oven drying step is performed at 40-90°C. In some embodiments, the first oven drying step is performed at 50-80°C. In some embodiments, the first oven drying step is performed at 60-70°C.

In some embodiments, the second oven drying step is performed for 2-4 hours. In some embodiments, the second oven drying step is performed for 3-4 hours. In some embodiments, the implementation of the second stage of drying in the oven is performed within 2-3 hours. In some embodiments, the second oven drying step is performed for 2-6 hours. In some embodiments, the second oven drying step is performed for 2, 3, 4, 5, or 6 hours.

In some embodiments, the second oven drying step is performed at 70-105°C. In some embodiments, the second oven drying step is performed at 75-105°C. In some embodiments, the second oven drying step is performed at 80-105°C. In some embodiments, the second oven drying step is performed at 85-105°C. In some embodiments, the implementation of the second stage of drying in the oven is performed at 90-105°C. In some embodiments, the second oven drying step is performed at 95-105°C. In some embodiments, the second oven drying step is performed at 100-105°C. In some embodiments, the implementation of the second stage of drying in the oven is performed at 70-100°C. In some embodiments, the second oven drying step is performed at 70-95°C. In some embodiments, the implementation of the second stage of drying in the oven is performed at 70-90°C. In some embodiments, the implementation of the second stage of drying in the oven is performed at 70-85°C. In some embodiments, the implementation of the second stage of drying in the oven is performed at 70-80°C. In some embodiments, the second oven drying step is performed at 70-75°C. In some embodiments, the second oven drying step is performed at 75-100°C. In some embodiments, the implementation of the second stage of drying in the oven is performed at 80-95°C. In some embodiments, the implementation of the second stage of drying in the oven is performed at 85-90°C.

In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 2-10% by weight. In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 4-10% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 6-10% by weight. In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 8-10% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 2-8% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 2-6% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 2-4% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 4-8% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 4-6% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 6-8% by weight.

In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 0.1-5% by weight. In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 0.1-4% by weight. In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 0.1-3% by weight. In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 0.1-2% by weight. In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 0.1-1% by weight.

In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 1-5% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 2-5% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 3-5% by weight. In some embodiments, a plurality of cereal grains are kiln-dried so as to produce malt having a moisture content of 4-5% by weight. In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 1-4% by weight. In some embodiments, a plurality of cereal grains are kiln-dried to produce malt having a moisture content of 2-3% by weight.

In some embodiments, the implementation of the malt product contains a finely milled extract in an amount of from about 79 wt.% to about 90 wt.%. In some embodiments, the implementation of the malt product contains a finely milled extract in an amount of from about 80 wt.% to about 90 wt.%. In some embodiments, the implementation of the malt product contains an extract of fine grinding in an amount of from 80 wt.% to 90 wt.%. In some embodiments, the implementation of the malt product contains a finely milled extract in an amount of from 85 wt.% to 90 wt.%. In some embodiments, the implementation of the malt product contains an extract of fine grinding in an amount of from 80 wt.% to 90 wt.%. In some embodiments, the implementation of the malt product contains a finely milled extract in an amount of from 80 wt.% to 85 wt.%. In some embodiments, the implementation of the malt product contains a finely milled extract in an amount of from 85 wt.% to 90 wt.%. In some embodiments, the implementation of the malt product contains an extract of fine grinding in an amount of at least 79 wt.%.

In some embodiments, the implementation of the malt product has a viscosity of from 1 centipoise to 1.6 centipoise.

In some embodiments, the implementation of the malt product contains protein in an amount from 9 wt.% to 12 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount of from 9.5 wt.% to 12 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 10 wt.% to 12 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount of from 10.5 wt.% to 12 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 11 wt.% to 12 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 11.5 wt.% to 12 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 9 wt.% to 11.5 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 9 wt.% to 11 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 9 wt.% to 10.5 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 9 wt.% to 10 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 9 wt.% to 9.5 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount of from 9.5 wt.% to 11.5 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount of from 10 wt.% to 11 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount of from 10.5 wt.% to 11 wt.%. In some embodiments, the implementation of the malt product contains protein in an amount from 10 wt.% to 10.5 wt.%.

In some embodiments, the malt product contains soluble nitrogen in an amount of 650 mg/100 g malt to 800 mg/100 g malt. In some embodiments, the malt product contains soluble nitrogen in an amount of 700 mg/100 g malt to 800 mg/100 g malt. In some embodiments, the malt product contains soluble nitrogen in an amount of 750 mg/100 g malt to 800 mg/100 g malt. In some embodiments, the malt product contains soluble nitrogen in an amount of 650 mg/100 g malt to 750 mg/100 g malt. In some embodiments, the implementation of the malt product contains soluble nitrogen in an amount from 650 mg/100 g of malt to 700 mg/100 g of malt. In some embodiments, the implementation of the malt product contains soluble nitrogen in an amount from 700 mg/100 g of malt to 750/100 g of malt.

In some embodiments, the method includes refining the malt, wherein during the refining of the malt, sprouts are removed from a plurality of cereal grains. In some embodiments, the malt refining uses, for example, without limitation, a sprout auger.

In some embodiments, the implementation of the method includes packaging, during which the refined malt is packaged for later use in storage containers (for example, without limitation, bags, containers, etc.). In some embodiments, the clarified malt is packaged for later use, for example, without limitation, in a plurality of 25 kilogram bags.

In some embodiments, the implementation of the method of the present invention provides increased shelf life, shelf life, movement and use of the sprout promoter. In some embodiments, the implementation of steviol glycosides can be mixed with an aqueous solution (for example, without limitation, with water) and after 24 hours or more added to the soaked cereal grains.

For some embodiments, steviol glycosides and their associated weight percentages on a dry matter basis are shown in Table 1 (analysis performed according to the analysis method described in the Joint FAO/WHO Expert Report on Food Additives (JECFA), 2010) and table 2.

Table 1. Examples of steviol glycoside content ranges in a mixture of steviol glycosides

Steviol glycosides Minimum wt.% in terms of dry matter Maximum wt.% in terms of dry matter Rebaudioside A 21 99 Stevioside 6 35 Dulcoside A 0 2.5 Rebaudioside B 0 4 Rebaudioside C 10 25 Rebaudioside D 0 5 Rebaudioside F 0 3 Steviolbioside 0 1.5 Rubuzoside 0 4 Total 37 99

Table 2. Examples of steviol glycoside content ranges in a mixture of steviol glycosides

Steviol-
glycosides Compound 1
(wt.% in terms of dry matter) Compound 2
(wt.% in terms of dry matter) Rebaudioside A 30.7 47.9 Stevioside 6.7 37.9 Dulcoside A 0 0 Rebaudioside B 2.6 1.6 Rebaudioside C 12.8 7.8 Rebaudioside D 0 2.2 Rebaudioside F 1.9 0.8 Steviolbioside 0 1.1 Rubuzoside 0 0 Total 54.7 99.2

In some embodiments, it is possible to dilute at least one steviol glycoside in water to form a steviol glycoside solution and spray onto germinating cereal grains, for example, through a nozzle, using compressed air, or by pumping. In some embodiments, the implementation of the addition of at least one steviol glycoside can be carried out by spraying on cereal grains. Spraying can be carried out between the soaking stage and the germination stage.

In some embodiments, at least one steviol glycoside is added to cereal grains in an amount in the range of 0.000005-0.00004 kg per 1 metric ton of unmalted cereal grains, where the raw cereal grains are barley and where the moisture content of barley is 10 -55% (for example, unlimited, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, or 55%).

In some embodiments, the soaking step of the method includes adding at least one steviol glycoside to water to form a steviol glycoside solution having a concentration of 0.01-0.08 mg/L (e.g., without limitation, 0.01 mg/L, 0 .02 mg/l, 0.03 mg/l, 0.04 mg/l, 0.05 mg/l, 0.06 mg/l, 0.07 mg/l and 0.08 mg/l).

The present invention, as described essentially herein, will be better understood by reference to the following examples, which are provided by way of illustration and are not intended to be limiting in relation to the present invention.

Examples

The examples below are intended to illustrate the invention and therefore should not be construed as limiting the invention in any way.

Example 1 Cereal grain malting tests were conducted according to the methods described herein to compare control malt with test malt to which 0.000038 kg of steviol glycosides was added at the end of the steeping process and before germination, per 1 metric tonne of unmalted barley. . Tables 1 and 2 illustrate the content ranges of each steviol glycoside in a mixture of steviol glycosides in mass percent. Steviol glycosides were not added to the control malt. In FIG. 1 illustrates the steps performed in these methods.

More specifically, in FIG. 1 shows typical malt quality specifications for the type of malt used in this example, which is Pilsner malt: maximum 5% moisture, 82% extract, 9.5-11.5% protein, 4.5-5 color, 5 as measured by EBC, diastatic power of at least 240 Windisch-Kolbach units (WK), friability of at least 80%, Kolbach index of at least 41%, and viscosity of 1.5-1.6 cP. The barley composition contained 100% two-row barley, in which the morphology of the barley differed in that the kernels consisted of two rows, were symmetrical and had the same size.

In FIG. 1 describes a soaking process performed in a flat-bottomed soaking vessel which involved adding 120 kg of barley malt with a moisture content of 7% to water with a pH of 6.0. The soaking process included two soaking steps, including a soaking step carried out for 6 hours with aeration at 17°C, followed by a drying step carried out for 6 hours with aeration at 17°C. The soaking step was repeated. The measured degree of soaking of cereal grains was 38–44%. In preparation for germination, the water was drained.

Further in FIG. Figure 1 shows the germination stage, which was carried out in a typical rectangular germination box (eg Saladin box) for 4.5–6 days. The ventilation air temperature during the germination stage was 17–20°C and the moisture content was 38–45%. The shoveling operations, which provide a mechanism for stirring the germinated kernels, were carried out for the first time after 12 hours of germination, and the second time after 24 hours of germination. After the average length of the sprouts became 1.5 times the length of the kernel, the kernel was dried in an oven.

Shoot length measurements were made on 100 metric grams of kernel samples, directly comparing germinated barley kernels with unsprouted barley kernels 2.5 mm long. The percentage of nuclei was calculated, in which the length of the sprouts was 1.5 times or more higher than the standard.

In FIG. 1 kiln-drying step is shown as being carried out by electrical heating in a single-deck drying kiln. The cores were heated for 12 hours using hot air at 55°C, and then for 3 hours using hot air at 78°C. The moisture content in the resulting malt was 5–7%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags.

In FIG. 2 is a graph showing that control malt and test malt show similar results in steepness, i.e. moisture content.

In FIG. 3A is a graph showing that the result of pecking kernels after soaking after 12 hours for control malt and test malt was similar, indicating that the addition of at least one steviol glycoside does not affect the early stages of germination. In FIG. 3B is an image showing the appearance of test malt with 88% hatched kernels that were germinated for 12 hours.

In FIG. 4 is an image showing the appearance of test malt with 52.8% split roots and 40.7% single roots after germination for 24 hours. Thus, 93.5% of the nuclei had sprouts.

In FIG. 5 is a graph showing the results after 36 hours of germinating control malt and test malt. In the control malt, 49% of the kernels had sprouts of the same or greater length compared to the size of the kernel. In the test malt, 91% of the kernels had sprouts of the same or greater length compared to the size of the kernel. Thus, since the control malt and the test malt differed only in that steviol glycosides were added to the test malt, this means that the steviol glycosides accelerated barley sprout formation by at least 80%.

In FIG. 6 is an image showing test malt that has been germinated for 48 hours in a sprouting box. The ventilation air temperature during the germination stage was 17–20°C and the moisture content was 38–45%. During the germination step, the malt was mixed twice, with the first mixing being carried out after 12 hours of germination and the second mixing being carried out after 24 hours of germination.

In FIG. 7 is an image showing the appearance of test malt after germination for 48 hours. The sprouts were measured and in 57.5% of the nuclei the sprouts were longer than the length of the nucleus, and in 31% of the nuclei the sprouts were the same length as the length of the nucleus.

In FIG. 8 and 9 are graphs showing the size distribution of germs of control and test nuclei. The designation "Sprouts < kernel" refers to kernels in which at least one germ is shorter than the kernel. The designation "Sprouts = kernel" means that each nucleus had at least one sprout the same length as the nucleus. The designation "Sprouts > core" means that at least one sprout was longer than the core. In FIG. Figures 8 and 9 illustrate the results of sprout length measurements after 60 hours of test malt germination and 72 hours of control malt germination. The test malt contained 92% (32% + 60%) of the kernels, which after 60 hours of germination had an equal or greater germination length, compared to the control malt, which had 81% (33% + 48%) of the kernels after 72 hours of germination had equal to or greater than the length of the sprouts. Thus, (1) the test malt had at least 12 hours (18%) less germination time than the control malt, and (2) the test malt germinated by at least 10%, or as measured by approximately 12% faster than control malt.

Table 3 summarizes the germination results for test malts. As shown in Table 3, target sprout size results were achieved approximately 24 hours faster on the test malt than on the control malt due to the addition of at least one steviol glycoside at the end of the steeping stage and at the beginning of the germination stage. The germination of the test malt was completed within 3.5 days, which was approximately 24 hours less than the germination time of the control malt, which was completed in 4.5 days.

Table 3. Results for test malt at the germination stage

Number Time watch) Temperature (°C) Moisture content (wt%) Notes 1 12 17.5 38.7 88% pecked cores + 12% non-pecked cores 2 24 20.5 38.8 52.8% split roots + 40.7% single roots + 6.5% pecked kernels 3 48 19.6 44.7 57.5% more than the length of the core + 31.0% equal to the length of the core + 11.5% less than the length of the core 4 60 19.3 42.8 60.0% more than the length of the core + 32.2% equal to the length of the core + 7.8% less than the length of the core 5 84 19.3 42.8 Germination completed

Table 4 illustrates that the quality of the brew malt did not decrease despite shorter germination times and the addition of steviol glycosides. The color of the must is not associated with the use of steviol glycosides, but with drying in an oven, i.e. samples of control malt and test malt showed similar results.

Table 4. Results of quality analysis of test malt and control malt

Analysis Control test Specification Moisture (%) 4.5 5.1 Maximum 5.0 Extract - finely ground (%) 79.7 82.0 Minimum 80.0 Extract - coarse grinding (%) 78.5 81.1 Minimum 78.0 Difference in mass fractions of extracts (%) 1.2 0.9 Maximum 2.0 Saccharification duration (min) 5–10 5–10 Maximum 15 Viscosity 8.6% (cP) 1.5 1.5 Maximum 1.6 Protein (%) 10.5 9.5 9.5–11.5 Soluble nitrogen (mg/100 g malt) 765 703 Minimum 650 Kolbach index (%) 42 45 Minimum 41 Wort color* (EBC) 6.4 6.9 4.5–5.5 Hartong index (mg/100 g malt) 43 44.8 37–41 Diastatic capacity (WK) 216 245 Minimum 240 Brittleness (%) 82.0 87.7 Minimum 80

Example 2 Cereal grain malting tests were conducted according to the methods described herein to compare control malt samples Nos. 1, 2, and 3 with test malt samples Nos. 1, 2, 3, 4, and 5 to which steviol glycosides were added in the following quantities:

test 1: 0.00019 kg per 1 metric ton of unmalted barley;

test 2: 0.00013 kg per 1 metric ton of unmalted barley;

test 3: 0.00024 kg per 1 metric ton of unmalted barley;

test 4: 0.00070 kg per 1 metric ton of unmalted barley;

test 5: 0.00043 kg per 1 metric ton of unmalted barley.

Steviol glycosides were added at the beginning of the germination process, prior to oven drying. Table 5 illustrates the ranges of content of each steviol glycoside in a mixture of steviol glycosides in mass percent.

Table 5. Ranges of content of steviol glycosides in mass percent

Steviol glycosides wt. A B C D E Rebaudioside A % thirty 95.0 49.6 17.1 27.80 Stevioside % 7 0.5 3.9 11.1 5.90 Dulcoside A % 0 0.0 0.9 1.1 1.30 Rebaudioside B % 3 0.5 1.1 3.6 2.00 Rebaudioside C % 13 0.7 4.7 11.4 10.40 Rebaudioside D % 0 0.8 0.6 0.3 0.80 Rebaudioside F % 2 0.5 1.0 2.0 1.60 Steviolbioside % 0 0.0 3.1 1.2 0.20 Rubuzoside % 0 0.0 0.4 1.5 0.60 Total Steviol Glycosides % 55 98 65 49 51 Content of rebaudioside A in the product % 6.0 9.5 5.0 1.7 2.8 Proportion of carrier in product mixture % 80 90 90 90 90

Control malt samples No. 1, 2 and 3 and test malt samples No. 1, 2, 3, 4 and 5 were prepared as follows. The general process is illustrated in Fig. 10.

Malt Control #1 was prepared according to the steeping process described in FIG. 10, which was carried out in a flat-bottomed soaking vessel by adding 400 kg of 100% two-row barley with a moisture content of 10% to water. The soaking process included three soaking steps, including a soaking step, which was carried out for 1:15 hours, and a subsequent drying step, which was aeration at 19–21°C for 6 hours. The soaking step was repeated twice. When the measured degree of soaking of cereal grains was ≥ 42%, the water was drained in preparation for germination. No steviol glycosides and/or gibberellic acid were added during malt control #1.

The stage of germination of the control sample of malt No. 1 is shown in Fig. 10, the step being carried out in a typical rectangular sprouting box (eg Saladin box) for 5.5 days. From the first to the third day of germination, the ventilation air temperature during the germination stage was 15–18°C, then from the third day until the last day of germination, the ventilation air temperature was 11–15°C, and the moisture content was 43–47%. The malt shoveling procedures, which provide agitation of the germinating kernels, were first applied after 24 hours of germination, and the second time after 48 hours of germination. After the germination time reached the expected value for the control sample of malt No. 1, the kernels were dried in an oven.

In FIG. 10, the oven-drying step is shown as being carried out by gas-assisted heating in a single-deck drying oven. The cores were heated for 16:30 hours using hot air at 55–70°C and then for 5 hours using hot air at 80°C. The resulting malt had a moisture content of 5.1%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags. Table 6 summarizes the results of germination and evaluation of malt quality for the control sample of malt No. 1.

Malt Control #2 was made according to the steeping process described for Malt Control #1. No steviol glycosides and/or gibberellic acid was added in the Malt Control #2 process.

The germination step for control malt #2 was carried out similarly to that described for control malt #1, but the step was performed in a typical rectangular germination box (e.g. Saladin box) for 4.5 days instead of 5.5 days. After the germination time reached the expected value for the control sample of malt No. 2, the kernels were dried in an oven.

The kiln drying step for Control Malt No. 2 was carried out similarly to that described for Control Malt No. 1. The resulting malt had a moisture content of 5.3%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags. Table 6 summarizes the results of germination and evaluation of malt quality for the control sample of malt No. 2.

Malt Control No. 3 was prepared in a manner similar to the steeping process described for Malt Control No. 1. No steviol glycosides were added during the preparation of Malt Control No. 3. However, 0.00014 kg of gibberellic acid per 1 metric tonne of unmalted barley was added at the beginning of the germination process prior to kiln drying.

The germination step of the control malt sample No. 3 was carried out similarly to the description for the control malt sample No. 2 for 4.5 days. After the germination time reached the expected value for the control sample of malt No. 3, the kernels were dried in an oven.

The kiln-drying step for Control Malt No. 3 was carried out similarly to that described for Control Malt No. 1. The resulting malt had a moisture content of 4.9%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags. Table 6 summarizes the results of germination and evaluation of malt quality for the control sample of malt No. 3.

Test Malt No. 1 was prepared in a manner similar to the steeping process described for Control Malt No. 1. No gibberellic acid was added during the preparation of Test Malt No. 1. However, 0.00019 kg of steviol glycoside composition A (Table 5) per 1 metric tonne of unmalted barley was added at the start of the germination process prior to kiln drying.

The germination stage of the test sample of malt No. 1 was carried out similarly to the description for the control sample of malt No. 2 within 4.5 days. After the germination time reached the expected value for test malt No. 1, the kernels were dried in an oven.

The kiln-drying step for Test Malt No. 1 was carried out similarly to that described for Control Malt No. 1. The resulting malt had a moisture content of 6.3%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags. Table 6 summarizes the results of germination and evaluation of malt quality for test sample malt No. 1.

Test Malt No. 2 was prepared in a manner similar to the steeping process described for Control Malt No. 1. No gibberellic acid was added during the preparation of Test Malt No. 2. However, 0.00013 kg of steviol glycoside composition B (Table 5) per 1 metric tonne of unmalted barley was added at the start of the germination process prior to kiln drying.

The germination stage of the test sample of malt No. 2 was carried out similarly to the description for the control sample of malt No. 2 within 4.5 days. After the germination time reached the expected value for test malt No. 2, the kernels were dried in an oven.

The kiln-drying step for Test Malt No. 2 was carried out similarly to that described for Control Malt No. 1. The resulting malt had a moisture content of 4.7%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags. Table 6 summarizes the results of germination and evaluation of malt quality for test sample malt No. 2.

Test Malt No. 3 was prepared in a manner similar to the steeping process described for Control Malt No. 1. During the preparation of Test Malt No. 3, no gibberellic acid was added. However, 0.00024 kg of steviol glycoside composition C (Table 5) per 1 metric tonne of unmalted barley was added at the start of the germination process prior to kiln drying.

The germination stage of the test sample of malt No. 3 was carried out similarly to the description for the control sample of malt No. 2 within 4.5 days. After the germination time reached the expected value for test malt No. 3, the kernels were dried in an oven.

The kiln-drying step for Test Malt No. 3 was carried out similarly to that described for Control Malt No. 1. The resulting malt had a moisture content of 4.9%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags. Table 6 summarizes the results of germination and evaluation of malt quality for test sample malt No. 3.

Test Malt No. 4 was prepared in a manner similar to the steeping process described for Control Malt No. 1. During the preparation of Test Malt No. 4, no gibberellic acid was added. However, 0.00070 kg of steviol glycoside composition D (Table 5) per 1 metric tonne of unmalted barley was added at the start of the germination process prior to kiln drying.

The germination stage of the test sample of malt No. 4 was carried out similarly to the description for the control sample of malt No. 2 within 4.5 days. After the germination time reached the expected value for test malt No. 4, the kernels were dried in an oven.

The kiln-drying step for Test Malt No. 4 was carried out similarly to that described for Control Malt No. 1. The resulting malt had a moisture content of 5.1%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags. Table 6 summarizes the results of germination and evaluation of malt quality for test sample malt No. 4.

Test Malt No. 5 was prepared in a manner similar to the steeping process described for Control Malt No. 1. During the preparation of Test Malt No. 5, no gibberellic acid was added. However, 0.00043 kg of steviol glycoside composition E (Table 5) per 1 metric tonne of unmalted barley was added at the start of the germination process prior to kiln drying.

The germination stage of the test sample of malt No. 5 was carried out similarly to the description for the control sample of malt No. 2 within 4.5 days. After the germination time reached the expected value for test malt No. 5, the kernels were dried in an oven.

The kiln-drying step for Test Malt No. 5 was carried out similarly to that described for Control Malt No. 1. The resulting malt had a moisture content of 6.8%. The malt was clarified by removing the sprouts with a sprout auger and the clarified malt was packed in 25 kg bags. Table 6 summarizes the results of germination and evaluation of malt quality for test sample malt No. 5.

Table 6. Results of germination and evaluation of malt quality for test malt sample No. 5

As shown in Table 6, Control #1 meets the typical quality standards used in the brewing industry.

As shown in Table 6, control malt #2 shows the effect of reducing the germination time by 24 hours without the use of growth promoters such as gibberellic acid, and the results (e.g., coarse milled extract, difference in mass fractions of extracts, glassiness) indicate insufficient cytolytic degradation. . Such malt is not recommended for subsequent use in brewing as its characteristics are likely to result in poor extract solubility and wort and beer filtration problems. Control #2 also showed a germination rate below the minimum target (84.3 vs. 95.0%).

As shown in Table 6, Control #3 (produced with gibberellic acid) met most of the minimum requirements for malt production, indicating that this growth promoter is able to compensate for a 24-hour reduction in germination time while still producing acceptable malt quality, even though to a slight decrease in the rate of germination.

As shown in Table 6, test malt #1 met all of the specifications, showing a quality similar to control #1 and superior to control #3. The friability was significantly better than control #1 (85.5 in. compared to 72.7%), as well as glassiness (0.7 compared to 4.1%), indicating better cytolytic degradation than control sample #1 (i.e., a higher level of enzymatic degradation of β- glucans and arabinoxylans, which provides a suitable viscosity for wort and beer filtration). Test #1 also performed satisfactorily in the malting process, meeting the germination rate and Hazzar speed specifications.

As shown in Table 6, test malt #2 met virtually all of the specified malt quality specifications, while performing significantly better than control #1 on the Hartong index (42.5 vs. 38.6 mg/100 g malt), indicating significant protein degradation compared to control #1, and also had better cytolytic degradation based on friability (76.0 vs. 72.7) and glassiness (2.7 vs. 4 ,1). However, test #2 performed poorly in the malting process, with germination rates (81 vs. 95%) and Hazzar rates (5 vs. 3%) not meeting the specifications.

As shown in Table 6, test malt #3 met nearly all of the specified malt quality specifications, but had limited cytolytic degradation that met only the minimum quality requirements, as evidenced by the weight fraction difference of the extracts, which was slightly above specification (2.5 wt. compared to 2.0%), and friability results that met the minimum value of the given specification (72%). The germination rate was also below the minimum threshold for the desired results (88 vs. 95%).

As shown in Table 6, Test #4 met nearly all of the minimum malt quality requirements for subsequent use in beer brewing, demonstrating virtually the same malt quality as Control #1 and Control #3. In terms of in-process performance malt production, the germination rate was below specification (85 vs. 95%).

As shown in Table 6, test malt #5 did not meet the minimum requirements for a malt product and malt production process for subsequent use in beer brewing due to insufficient cytolytic degradation (e.g., based on coarse milled extract, difference in mass fractions of extracts, glassiness, and also germination rate).

Table 6 indicates that test malt Nos. 1, 2, 3 and 4, obtained using different compositions of steviol glycosides and with a 24-hour reduction in germination time compared to control sample No. 1 (i.e., germination was carried out for 4, 5 vs. 5.5 days) met the specified specification standards for malt quality and brewing application, although the germination rate results for test samples #2, 3 and 4 were slightly lower than the minimum target value (i.e. 95 %).

Based on Table 6, it can be assumed that the content of rebaudiosides C and A seems to have a positive effect on the stimulation of barley germination and enzymatic degradation of the endosperm. In particular, the content of rebaudioside A seems to affect the activity of proteolytic enzymes and the breakdown of proteins (ie, the high content of soluble protein in malt).

Based on Table 6, it can also be assumed that the presence of rebaudiosides B and F in certain concentration ranges (i.e. 2.5-3.5% for rebaudioside B and 1.9-2.0% for rebaudioside F), apparently affects the germination of barley. Dulcoside A appears to have a negative effect on barley germination stimulation (ie higher dulcoside A levels reduce overall malt quality). Stevioside, rebaudioside D, steviolbioside, and rubusoside do not appear to play a significant role in promoting barley germination.

In particular, it can be seen from Table 6 that for test malts nos. 1, 2, 3 and 4, the quality of the malt for brewing did not decrease, despite the faster germination time and the addition of steviol glycosides.

Example 3 Assay Information

The amount of material dissolved in water under given conditions is called "extract". Various forms of extract used to evaluate malt include "fine" and "coarse" extracts. A standardized mashing procedure is carried out - congress mashing - in which 50 g of malt is ground very coarsely so that the flour content of the resulting product is only 25% (coarse extract analysis), and 50 g of malt is ground very finely so that the flour content in the resulting product was 90% (analysis of finely ground extract). A standardized disc mill is used for this purpose. Each 50 g of coarse and fine grinding was mashed into 200 ml of distilled water at 45–46°C with constant stirring in a beaker and mashed for 30 min. The temperature in the mash vessel was then raised to 70° C. over 25 minutes, after which 100 ml of water was added at 70° C. and the temperature was maintained for one hour with stirring for saccharification. Then the mash was cooled down to room temperature for 10–15 minutes and the contents of the beaker were adjusted to 450 g with distilled water. The contents were then filtered through filter paper. The first 100 ml of the filtrate was returned to the filter and the filtration was stopped after the filter cake was dry. The resulting wort is called congress wort, and the value of the extract is measured with a hydrometer, or a pycnometer, or a refractometer, or a precision density device. The yield of the extract is obtained according to the Plateau table and recorded as a percentage without conversion to dry matter or in terms of dry matter. Typical extract yield values are at least 80% for fine grinding and at least 78% for coarse grinding. High extract yields are desirable. If the difference in mass fractions of extracts between the extracts of coarse grinding and fine grinding is a maximum of 2%, then grinding subsequently has less effect on the dissolution of the extract, which leads to high brewing qualities of the malt.

Saccharification time analysis was performed by adding 2 drops of iodine solution (0.02 mol/l) to 5 drops of a sample of congress wort taken from a laboratory mash glass immediately after the mash temperature reached 70°C. This procedure must be repeated every 5 minutes until the color of the wort after adding the iodine solution changes from dark blue to light yellow. A typical saccharification time analysis result is a maximum of 15 minutes.

The viscosity of 8.6% is the property of a sample of thin congress wort that makes it resist relative motion within itself. The wort concentration is 8.6% by weight, based on the weight of the extract. Viscosity is usually expressed in cP or mPa·s and measured at 20° C. using a Goeppler falling ball viscometer. A typical viscosity analysis result of 8.6% is a maximum of 1.6 cP.

Congressional mash color intensity is expressed in Relative Units (EBC) and is measured by visual comparison with standard Lovibond or Hellige EBC color discs in "10%" wort at a 25mm light path. Wort color generally refers to the color measured on a congress wort sample taken after congress wort production. Wort color (after boil) generally refers to the color measured on a sample of congress mash that was boiled for two hours after congress mash using a reflux condenser and cleaned on a membrane filter. A typical wort color analysis result is a maximum of 4.0 on the EBC scale. Typical wort color analysis results (after boil) are in the range of 4.0-6.0 on the EBC scale.

The Hartong index is the relative yield obtained by comparing the extract yield of 50 g fine malt mashed for one hour at 45°C with that of the congress mash extract. The isometric extract at 45°C is known as the Hartong number (VZ value of 45°C), the extract result is expressed as weight percent based on the dry matter of the malt, and the index is expressed in dimensionless terms. Typical analysis results for the Hartong index are in the range of 37–41. They are closely related to the amine nitrogen content and predict nutrient availability for yeast growth.

Brittleness is the ease with which the malt can be ground into powder or flour. It is quantified using a fragility analyzer. The percentage fragility is a measure of modification, in particular relating to cell walls and protein. Typical friability results are a minimum of 72 or 80%.

Glassiness is the degree to which the malt is glassy or firm. It is measured using a longitudinal cutter. It is believed that the percentage of vitreous kernels is related to the number of unsprouted grains. A typical vitreous analysis result is a maximum of 4.1%.

The pH value of the wort is measured 30 minutes after the beginning of the filtering of the congress wort using an electrode, guided by a numerical scale to determine the acidity or alkalinity of this aqueous solution. Typical wort pH analysis results are in the range of 5.60-6.05.

Germination rate analysis shows the percentage of kernels that germinate during malt production. In each of four Petri dishes containing 4 ml of distilled water, one hundred barley grains are placed on a paper filter. The number of germinated nuclei is measured after 24, 48 and 72 hours, respectively. The germination rate is determined by comparing the number of nuclei germinated after 24, 48 and 72 hours with the total number of nuclei (400). A typical result for germination rate analysis is a minimum of 95%.

Analysis of the Khazzar speed allows us to determine the proportion of kernels of cereal crops in which seedlings hatched from the end of the grains. A number of devices with magnifying glasses and graduated scales were used as measuring instruments, on which lines indicating deviation from the norm were applied. The devices were applied to the grains so that the bases and tops were aligned with the lines "0" and "1", after which the length was determined as ¼, ½, 2/3, ¾, 1 and 1+ relative to the length of the grain. The results can be expressed as an average value. A typical Hazzar speed analysis result is a maximum of 3%. Analysis of the data shows how evenly the malted grains germinate and therefore shows the proportion of grains that have sprouts that exceed the length of the grain.

The nitrogen content of the malt is determined by the Kjeldahl method, the result is usually expressed as the protein content, calculated according to the formula N x 6.25. The protein content gives an indication of the quality of the malt in terms of yeast nutrition, beer colloidal properties and foam stability. Typical results for protein analysis are in the range of 9.5-11.5 weight percent.

Soluble nitrogen content means the content of nitrogen compounds that have been dissolved in the preparation of the congress mash; it is also determined by the Kjeldahl method. During the production of malt, the protein contained in barley, which is essentially insoluble, is partly solubilized by enzymatic degradation. The ratio of soluble nitrogen content to nitrogen content is known as the Kolbach index. The content of soluble nitrogen is usually expressed in mass percent on a dry matter basis or as a percentage of the extract, and the Kolbach index is expressed as a dimensionless value. A typical soluble nitrogen test result is a minimum of 650 mg/100 g of malt. The typical result of the Kolbach index is a minimum of 41.

Diastatic capacity is a measure of the activity of enzymes that hydrolyze starch in malt, in particular α-amylase and β-amylase. A 2% starch solution is added to 5 ml of mash malt wort, and after 30 minutes of exposure at 20°C, the content of maltose produced by malt enzymes is determined by iodine quantitative analysis. It is expressed in Windisch-Kolbach units (WK-units). Amylase potential is a decisive factor for the enzymatic breakdown of starch. A typical diastatic ability test result is a minimum of 240 WK units.

Moisture analysis shows the water content of the malt; the index is essentially indirectly determined by physical means, such as weight loss during oven drying, electrical conductivity and reflection in the near infrared range. It is expressed in mass percent. Typical moisture content results are a maximum of 5–7%.

While certain embodiments have been illustrated and described, it should be understood that changes and modifications may be made by those skilled in the art within the scope of the technology in its broader aspects as defined in the following claims.

The exemplary embodiments illustratively described herein may be appropriately applied in the absence of any element or elements, limitation or limitations not expressly disclosed herein. Thus, for example, the terms "comprising", "including", "comprising", etc. should be understood broadly and without limitation. In addition, terms and expressions used in this document are used to describe and not to limit, and the use of such terms and expressions is not intended to exclude, in whole or in part, any equivalents of the above and described features or parts thereof, while various modifications are allowed in within the scope of the claimed technology. In addition, the phrase "consisting essentially of" should be understood to include specifically these elements and those additional elements that do not significantly affect the basic and new characteristics of the claimed technology. The phrase "consisting of" excludes any unspecified element.

The present description is not limited to the specific embodiments described in this application. Those skilled in the art will appreciate that many modifications and changes are possible without departing from its spirit and scope. Functionally equivalent methods and compositions that are within the scope of the present disclosure, in addition to those listed herein, will become apparent to those skilled in the art upon reading the descriptions above. Such modifications and variations are intended to be included within the scope of the appended claims. The present description is limited solely by the appended claims, as well as the full scope of the equivalents to which such claims apply. It is to be understood that the present disclosure is not limited to specific methods, reagents, compounds, compositions, or biological systems, which, of course, may vary. In addition, it should be understood that the terms used herein are used only for the purpose of describing specific embodiments and are not restrictive.

Also, if features or aspects of the description are presented in terms of Markush groups, it will be apparent to those skilled in the art that the description is thus also presented in terms of any individual member or subgroup of members of the Markush group.

As will be apparent to one of skill in the art, for all purposes, in particular to provide a written description, all ranges described herein also cover any and all of their possible subranges and combinations of subranges. Any range listed can be easily recognized as providing a sufficient description and as a range that can be broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. In a non-limiting example, each range described herein can be easily broken down into lower third, middle third, and upper third, and so on. As will be apparent to one of ordinary skill in the art, all terms such as "up to", "at least", "more than", "less than", etc., include the cited number and refer to ranges that can subsequently be sub-banded as described above. Finally, as will be apparent to one skilled in the art, the range includes every single element.

All publications, patent applications, granted patents, and other documents referred to in this specification are incorporated herein by reference as if each individual publication, patent application, patent granted, or other document were specifically and individually identified as being incorporated in their entirety. this document by reference. Definitions that are contained in the text incorporated herein by reference are excluded to the extent that they conflict with the definitions given in this specification.

Other embodiments are presented in the appended claims.

Claims (42)

1. Method for the production of malt, including: soaking a plurality of cereal grains in water to form soaked cereal grains with an average moisture content of 36% to 55%; adding at least one steviol glycoside to the soaked cereal grains to form a mixture; germination of the mixture with the formation of germinated cereal grains; drying germinated cereal grains to obtain a malt product having a moisture content of from 2 wt.% to 10 wt.%; in which: - germination is carried out for a sufficient period of time so that the average length of the sprouts of more than 80% of the cereal grains becomes at least 1.5 times the length of the kernel; or - germination is carried out for a time that is at least 12 hours less than when germinating without steviol glycoside; or - germination is carried out for a period of time that is reduced by at least about 10% compared to the germination time without steviol glycoside, and wherein the malt product has: the content of the extract of fine grinding from 79 wt.% to 90 wt.%; viscosity from 1.0 cP to 1.6 cP; protein content from 8 wt.% to 13 wt.%; soluble nitrogen content from 650 mg/100 g of malt to 800 mg/100 g of malt; or a combination of any two or more of them. 2. The method of claim 1 wherein the steviol glycoside comprises at least two steviol glycosides. 3. The method according to any preceding claim, wherein the steviol glycoside contains from 6 to 35% by weight of steviol glycoside. 4. The method according to any preceding claim, wherein the steviol glycoside contains 21 to 99% by weight of rebaudioside A. 5. The method of any preceding claim, wherein the steviol glycoside comprises dulcoside A, rebaudioside C, rebaudioside D, rebaudioside F, steviol bioside, rubusoside, or a combination of any two or more of them. 6. The method according to any one of the preceding claims, wherein the steviol glycoside, based on the total weight of the steviol glycoside, contains at least one of: from 0.1 wt.% to 2.5 wt.% dulcoside A; from 0.1 wt.% to 4 wt.% rebaudioside B; from 0.1 wt.% to 5 wt.% rebaudioside D; from 0.1 wt.% to 3 wt.% rebaudioside F; from 0.1 wt.% to 1.5 wt.% steviolbioside; from 0.1 wt.% to 4 wt.% rubusoside; or from 10.0 wt.% to 25.0 wt.% rebaudioside C. 7. The method according to any of the preceding paragraphs. 1-5, wherein, based on the total weight of the steviol glycoside, the steviol glycoside contains at least one of: up to 1.2% by weight of dulcoside A; from 0.1 wt.% to 4 wt.% rebaudioside B; up to 5% by weight of rebaudioside D; from 0.1 wt.% to 3 wt.% rebaudioside F; up to 5 wt.% steviolbioside; up to 4 wt.% rubusoside; from 0.1 wt.% to 25.0 wt.% rebaudioside C; or 10 wt% to 95 wt% rebaudioside A. 8. The method according to any preceding claim, wherein the addition of the steviol glycoside comprises adding the steviol glycoside in an amount of i) 0.000005 kg to 0.00004 kg or 0.000025 kg to 0.000038 kg per metric ton of multiple cereal grains, or ii) from 0.00010 kg to 0.0010 kg of at least one steviol glycoside per 1 metric ton of multiple cereal grains. 9. The method according to any one of the preceding claims, wherein the cereal grains include a grain of barley, a grain of wheat, a grain of sorghum, a grain of millet, a grain of rye, a grain of oats, a grain of corn, a grain of rice, or a combination of any two or more of them. 10. The method of claim 9 wherein the barley grain is a two-row barley or a six-row barley or a combination thereof. 11. The method according to any preceding claim, wherein the steviol glycoside has a concentration in water of 0.01 to 0.08 mg/L or 0.2 to 0.5 mg/L. 12. The method of any one of the preceding claims, wherein the drying comprises spraying a solution of steviol onto the cereal grains. 13. A method according to any one of the preceding claims which excludes the addition of gibberellic acid.

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