WO1994029430A1 - Method for improving the properties of malted cereals - Google Patents
Method for improving the properties of malted cereals Download PDFInfo
- Publication number
- WO1994029430A1 WO1994029430A1 PCT/EP1994/001793 EP9401793W WO9429430A1 WO 1994029430 A1 WO1994029430 A1 WO 1994029430A1 EP 9401793 W EP9401793 W EP 9401793W WO 9429430 A1 WO9429430 A1 WO 9429430A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cereals
- malted
- process according
- malt
- malting
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
Definitions
- the present invention relates to improving the properties of malted cereals, especially of malted cereals for the brewing, distilling and bakery industry.
- any cereal may be used depending e.g. on the end product for which the malted matter is used, the availability of the raw material etcetera.
- Such cereals are for example wheat, barley, rye, rice, corn and sorghum.
- other starchy vegetable matter like cassava (including the derived tapioca) , arrowroot, sago and potato may be added to the malted cereals, depending on e.g. its end use.
- malted cereals are obtained which have a quality which is far from optimal. This implies that measures have to be taken of various kinds, depending upon the use of the malted cereal, to upgrade the quality of the already malted cereal.
- a malted barley is to be used for the fermentation to beer, it is common practice to add e.g. enzymes to the malted barley, to make up for the poor endogenous enzyme balance formed by the traditional malting process.
- An example of an enzyme used for this is 0-glucanase.
- Enzyme compositions for this purpose are generally added prior to mash preparation or fermentation. This addition of separate enzyme mixes is more and more considered as undesirable.
- giberellic acid or compositions comprising this plant growth hormone (see e.g. "Cereal science and technology", edited by G.H. Palmer, Aberdeen University Press) .
- Use of giberellic acid (or similar additives) is, however, undesired.
- Another disadvantage caused by known malting processes is the relatively high loss of fermentable (poly) saccharides, which in its turn is caused by extensive steeping of the raw cereals. Another negative effect of extensive steeping is that a high volume waste water stream is obtained with a very high BOD (Biological Oxygen Demand) , which is undesirable from an environmental point of view.
- BOD Bio Oxygen Demand
- Still other disadvantages related to a poor quality of malted cereals are short shelf life of products produced by fermentation of the malted cereals and that the malt rootlets or sprouts obtained as waste material after malting are of such poor quality that they are not suitable to be used as feed stock in high concentrations. The latter is due to the amount of toxins which might be present in this waste material (see J. Inst.
- Such starter cultures may comprise moulds, yeasts and bacteria.
- Reduction of some tannins or tannin-like polyfenols may be desired.
- An increased level of carbohydrate modifying enzymes like glucanase (and in particular of ⁇ -glucanase) may be obtained, which is of particular significance in the brewing industry.
- improved microbial quality of the malted cereal or of the products prepared thereof it is meant that microbial spoilage may be reduced due to a decrease in pH, formation of acids which reduce the growth of certain microorganisms and/or formation of other compounds which reduce the growth of certain microorganisms, like bacteriocins.
- this improved microbial quality this means that the shelf life of products prepared with malts prepared by the process according to the invention may be extended. This is especially important in beer, and more in particular in the case of low- or zero alcohol beer.
- Desired for further processing may be certain specific carbohydrates and proteins.
- an increased flavour control is achieved and in the case the malt is used for the production of beer, a beneficial effect on the foam stability may be obtained.
- suitable amounts to be added to the cereals range from 10 ⁇ 3 to 10 4 mg moulds or yeast (viable, based on dry weight biomass) per kg of cereal to which such moulds or yeasts are added.
- a preferred amount is 0.1 to 100 mg moulds or yeast (viable, based on dry weight biomass) per kg of cereal.
- suitable amounts to be added to the cereals range from 10 ⁇ 5 to 100 mg bacteria (viable, based on dry weight biomass) per kg of cereal to which such bacteria are added.
- a preferred amount is 0.01 to 10 mg bacteria (viable, based on dry weight biomass) per kg of cereal.
- Mixtures comprising moulds and bacteria may also be employed.
- Preferred bacteria are lactic acid producing bacteria, such as various Lactobacilli. e.g. Lactobacillus casei. Lactobacillus casei var rhamnosus, Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus brevis. Also preferred are bacteria of the genus Pediococcus. Preferred moulds are moulds of the genus Asper illus and Geotrichum, like Geotrichum candidum.
- Preferred cereals to which the process according to the invention is applied to are barley and wheat.
- a preferred end use of malted material obtained by a process according to the invention is in the preparation of beer, both alcoholic and non-alcoholic beer.
- the benefits of the process according to the invention are of particular significance when sorghum is used as cereal, since in the conventional malting of sorghum only low levels of enzymes are developed.
- the amount of undesired tannins and tannin-like polyfenols and phytate may be reduced due to enzymes produced by the added starter cultures which may break down these compounds.
- starter cultures it is preferred to add the starter cultures at some stage of the malting process (i.e. prior to or during malting) . Most preferred is that the starter culture bacteria are added prior to germination. Apart from the addition of starter cultures, enzymes may still be added during some stage of the malting process for obtaining an even better enzyme balance.
- a further benefit of adding starter cultures to cereals is that the waste material obtained during or after malting is upgraded in such a way that it becomes suitable for food or feedstock. This is due to a reduced level of toxins in the malt rootlets or sprouts.
- strains were pre cultured in MRS broth for 24 hours at 30°C, centrifuged and washed with physiological saline. Finally the biomass pellet was resuspended to the original volume and the density of the culture was measured using OD 610 readings.
- germination was carried out on a 150 gram scale using an covered sieve box (type ⁇ 22 cm laboratory test sieve, Endecotts Ltd, England) .
- the boxes were placed in a temperature controlled cabinet at 18 °C. Air was supplied to the germinating grain by natural diffusion.
- Kilning was performed in an "Aeromatic" (Muttenz, Switzerland) drier. Three sieve boxes were put in the drier and air was blown through at speed 10. Inlet temperature for the first 18 hours was 50°C followed by 4 hours at 80°C.
- Glucanase activity from the malts that have been treated, either with Lactics or with Geotrichum, are significantly higher than controls and are at least as good as the high quality of commercial malt A.
- the second set up consisted of a complete own-design 5 dm 3 laboratory micromalting system with provisions for T - controlled steeping, sparging and head space aeration, agitation and kilning using heated air. However after steeping, 150 g aliquots were taken and put in the same sieve boxes and germinated and kilned as described in example 1. Cultures (10 ml) were added to the barley which was immersed in part of the final steeping water (1:1). After removal of the liquid, the effective dosage was estimated at 10 7 CFU/g.
- Germination Germination (150 g scale) was carried out as described in example 1. Small aliquots (25 g) were taken from the steep and separately incubated in petri-dishes. These samples were used to monitor differences in germination rate.
- Malt evaluation Filtration performance was measured as described in example 1. Differences in germination rate were scored by monitoring acrospire length.
- strains were pre cultured in MRS broth for 24 hours at 30°C, centrifuged and washed in culture medium. Finally the biomass pellet was resuspended to the original volume and the viability of the culture was measured, and is expressed in CPU's.
- results in table 5 the degree of modification is shown of malts that were analysed with the Calcofluor method after 3 days of germination.
- the increased degree of modification is a preferred character by brewers (and thus malsters) and reflects the increased germination rate as was observed in example 2.
- starter cultures were used, it should not be excluded to apply a mixture of "starters” on their own but also mixtures with yeasts or moulds (e.g. Geotrichum or Aspergillus species) .
- the microorganisms used in the above experiments were: NRRL-18.368 (L . plantarum) , CBS 24062 (G. candidum) and the following available from Quest International, the Netherlands, with their respective Quest index no.: L . brevi ⁇ (90545) , P. acidilactici (90589) , L . casei var rhamnosus (90594) and L. fermentum (90596).
Landscapes
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU69993/94A AU6999394A (en) | 1993-06-04 | 1994-06-02 | Method for improving the properties of malted cereals |
JP7501274A JPH08510913A (en) | 1993-06-04 | 1994-06-02 | Method for improving the properties of malted cereals |
EP94918834A EP0701602A1 (en) | 1993-06-04 | 1994-06-02 | Method for improving the properties of malted cereals |
FI955781A FI955781A (en) | 1993-06-04 | 1995-12-01 | Method for improving the characteristics of malted cereals |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP93201594.4 | 1993-06-04 | ||
EP93201594 | 1993-06-04 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1994029430A1 true WO1994029430A1 (en) | 1994-12-22 |
Family
ID=8213868
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP1994/001793 WO1994029430A1 (en) | 1993-06-04 | 1994-06-02 | Method for improving the properties of malted cereals |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP0701602A1 (en) |
JP (1) | JPH08510913A (en) |
AU (1) | AU6999394A (en) |
CA (1) | CA2164104A1 (en) |
FI (1) | FI955781A (en) |
WO (1) | WO1994029430A1 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1998003627A1 (en) * | 1996-07-23 | 1998-01-29 | Cargill France N.V. Doing Business As Cargill Malt Division N.V. | Process for the preparation of malted cereals |
US6613371B2 (en) | 1997-07-23 | 2003-09-02 | Cargill, Incorporated | Method for malting seeds |
CZ297950B6 (en) * | 2005-12-22 | 2007-05-02 | Výzkumný ústav pivovarský a sladarský, a. s. | Process for producing grain extracts by employing enzymatic hydrolysis |
WO2014147031A1 (en) | 2013-03-22 | 2014-09-25 | Bühler AG | Method of treating grains and treated grains |
WO2018093285A1 (en) * | 2016-11-18 | 2018-05-24 | Baltika Breweries - Part Of The Carlsberg Group | Method of producing a grain malt and the malt product obtained in this way |
WO2019129724A1 (en) * | 2017-12-28 | 2019-07-04 | Carlsberg A/S | Method for producing an extract of cereal and method for processing this extract into beverage |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TW200407317A (en) * | 2002-06-26 | 2004-05-16 | Suntory Ltd | Enterokinesis promoting ingesta |
JP5881305B2 (en) * | 2011-04-01 | 2016-03-09 | サントリーホールディングス株式会社 | Soaking method |
JP2015154777A (en) * | 2015-04-23 | 2015-08-27 | サントリーホールディングス株式会社 | Malt steeping method |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2903399A (en) * | 1955-06-21 | 1959-09-08 | Enzymic Malt Company Ltd | Process for the production of acidified malt |
DE2451046A1 (en) * | 1974-10-26 | 1976-04-29 | Boehringer Sohn Ingelheim | Enzymatic mixt for treatment of unmalted cereals - contg malt (or its extract) and enzyme mixt for rapid malting |
-
1994
- 1994-06-02 WO PCT/EP1994/001793 patent/WO1994029430A1/en not_active Application Discontinuation
- 1994-06-02 EP EP94918834A patent/EP0701602A1/en not_active Withdrawn
- 1994-06-02 JP JP7501274A patent/JPH08510913A/en active Pending
- 1994-06-02 CA CA 2164104 patent/CA2164104A1/en not_active Abandoned
- 1994-06-02 AU AU69993/94A patent/AU6999394A/en not_active Abandoned
-
1995
- 1995-12-01 FI FI955781A patent/FI955781A/en not_active Application Discontinuation
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2903399A (en) * | 1955-06-21 | 1959-09-08 | Enzymic Malt Company Ltd | Process for the production of acidified malt |
DE2451046A1 (en) * | 1974-10-26 | 1976-04-29 | Boehringer Sohn Ingelheim | Enzymatic mixt for treatment of unmalted cereals - contg malt (or its extract) and enzyme mixt for rapid malting |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1998003627A1 (en) * | 1996-07-23 | 1998-01-29 | Cargill France N.V. Doing Business As Cargill Malt Division N.V. | Process for the preparation of malted cereals |
KR100525860B1 (en) * | 1996-07-23 | 2005-11-02 | 까르질 프랑스 엔.브이. | Process for the preparation of malted cereals |
US6613371B2 (en) | 1997-07-23 | 2003-09-02 | Cargill, Incorporated | Method for malting seeds |
CZ297950B6 (en) * | 2005-12-22 | 2007-05-02 | Výzkumný ústav pivovarský a sladarský, a. s. | Process for producing grain extracts by employing enzymatic hydrolysis |
WO2014147031A1 (en) | 2013-03-22 | 2014-09-25 | Bühler AG | Method of treating grains and treated grains |
WO2018093285A1 (en) * | 2016-11-18 | 2018-05-24 | Baltika Breweries - Part Of The Carlsberg Group | Method of producing a grain malt and the malt product obtained in this way |
RU2733294C1 (en) * | 2016-11-18 | 2020-10-01 | Балтика Брюэрис - Парт Оф Зе Карлсберг Груп | Method for production of grain malt and malt product produced by such method |
WO2019129724A1 (en) * | 2017-12-28 | 2019-07-04 | Carlsberg A/S | Method for producing an extract of cereal and method for processing this extract into beverage |
Also Published As
Publication number | Publication date |
---|---|
FI955781A0 (en) | 1995-12-01 |
CA2164104A1 (en) | 1994-12-22 |
EP0701602A1 (en) | 1996-03-20 |
AU6999394A (en) | 1995-01-03 |
JPH08510913A (en) | 1996-11-19 |
FI955781A (en) | 1995-12-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101261666B1 (en) | Method of producing fungal culture | |
CA2348163C (en) | Preparation of wort and beer of high nutritional value, and corresponding products | |
Bvochora et al. | Effect of fermentation processes on proanthocyanidins in sorghum during preparation of Mahewu, a non-alcoholic beverage | |
Balcerek et al. | Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts | |
CN115895804A (en) | Refined cereal-based beverage | |
TWI422679B (en) | Method of producing liquid koji | |
Del Pozo‐Insfran et al. | Effect of amyloglucosidase on wort composition and fermentable carbohydrate depletion in sorghum lager beers | |
EP0701602A1 (en) | Method for improving the properties of malted cereals | |
KR101048394B1 (en) | Rice modified Nuruk containing lactic acid bacteria and manufacturing method of rice makgeolli using the same | |
BG106921A (en) | Method for malting seeds | |
Li et al. | Beers | |
WO2018093285A1 (en) | Method of producing a grain malt and the malt product obtained in this way | |
AU684204B2 (en) | A method of improving the quality of plant seeds | |
Lowe et al. | Biological acidification of a mash containing 20% barley using Lactobacillus amylovorus FST 1.1: its effects on wort and beer quality | |
Agu et al. | Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes | |
CN114350466A (en) | Preparation method and application of saccharopolyspora inoculation raw wheat starter for brewing food | |
Zeng et al. | Amylolytic lactic acid bacteria as starter cultures for malt quality improvement | |
KR102061608B1 (en) | Method for Preparing Scorched Rice with Enhanced GABA Content, and Scorched Rice Made thereby | |
CN111763591A (en) | Low-alcohol purple sweet potato beverage wine and preparation method thereof | |
JPH0515420B2 (en) | ||
CN110628550A (en) | Rice wine bran koji and preparation method thereof | |
KR102522128B1 (en) | Method for manufacturing Takju with improved palatability and stability | |
RU2781481C1 (en) | Method for the production of distillate from starch-containing raw materials | |
JP3613541B2 (en) | Method for producing alcoholic and sweet foods using Indica sticky rice | |
CN115521927B (en) | Complex enzyme preparation capable of reducing content of higher alcohol and application thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AM AT AU BB BG BR BY CA CH CN CZ DE DK ES FI GB GE HU JP KG KP KR KZ LK LU LV MD MG MN MW NL NO NZ PL PT RO RU SD SE SI SK TJ TT UA US UZ VN |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG |
|
DFPE | Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101) | ||
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 1994918834 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2164104 Country of ref document: CA |
|
WWE | Wipo information: entry into national phase |
Ref document number: 955781 Country of ref document: FI |
|
ENP | Entry into the national phase |
Ref document number: 1995 569088 Country of ref document: US Date of ref document: 19951204 Kind code of ref document: A |
|
WWP | Wipo information: published in national office |
Ref document number: 1994918834 Country of ref document: EP |
|
REG | Reference to national code |
Ref country code: DE Ref legal event code: 8642 |
|
WWW | Wipo information: withdrawn in national office |
Ref document number: 1994918834 Country of ref document: EP |