WO1999003363A2 - A method of producing a flavour/texture modifying product - Google Patents

A method of producing a flavour/texture modifying product

Info

Publication number
WO1999003363A2
WO1999003363A2 PCT/GB1998/002085 GB9802085W WO9903363A2 WO 1999003363 A2 WO1999003363 A2 WO 1999003363A2 GB 9802085 W GB9802085 W GB 9802085W WO 9903363 A2 WO9903363 A2 WO 9903363A2
Authority
WO
WIPO (PCT)
Prior art keywords
flavour
wort
powder
ultrafiltration
permeate
Prior art date
Application number
PCT/GB1998/002085
Other languages
French (fr)
Other versions
WO1999003363A3 (en
Inventor
Martin Reading Edgley
Douglas Albert Stone
Original Assignee
Edme Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Edme Limited filed Critical Edme Limited
Publication of WO1999003363A2 publication Critical patent/WO1999003363A2/en
Publication of WO1999003363A3 publication Critical patent/WO1999003363A3/en

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
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/285—Drying beerwort
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/282—Concentration or beerwort

Definitions

  • This invention relates to a method of producing a flavour/texture enhancing and/or modifying product.
  • a wort fluid In the production of ingredients for brewing or food products, a wort fluid can be
  • the wort fluid can be produced having the required properties and the wort fluid is then evaporated to form a dark colour liquid which is then dried to form a dark coloured powder.
  • the wort fluid can be
  • roast unmalted cereal coloured or roasted malted cereal or roasted
  • the hot liquor is usually water and the
  • the temperature of liquor is arranged to give a desired amount of extraction.
  • the concentrate being a low flavour dark coloured
  • flavour/texture enhancing and/or modifying product is provided a method of providing a flavour/texture enhancing and/or modifying product
  • a wort fluid from a cereal, seed or pulse immersed in a hot liquor at a
  • flavour/texture enhancing and/or modifying powder by evaporation and drying of the permeate.
  • the concentrate is also evaporated and dried to form a darker colour powder of lower flavour to that produced prior to ultrafiltration.
  • Colour of an ingredient produced this way is determined by its hue, chroma and
  • ultrafiltration is carried out across a spiral wound membrane.
  • ultrafiltration can take place in any other suitable manner as desired or as appropriate.
  • the ultrafiltration membrane may have a pore size which allows passage of
  • the preselected temperature of the hot liquor lies in the range 10° to
  • the selected temperature is dependant on the cereal, seed or pulse used and the
  • the cereal, seed or pulse used is roasted and/or malted.
  • flavour/texture enhancing and/or modifying product as a flavour/texture enhancing and/or modifying product.
  • the invention is the formation of a bright dark wort.
  • the bright dark wort is formed by mixing a cereal, seed or pulse with hot liquor
  • the cereal, seed or pulse can be roasted and/or malted dependant on the desired flavour of the product to be produced.
  • the hot liquor is usually
  • the temperature of the liquor usually falls in the range 10°-130°C and may
  • the mixing of the cereal, seed or pulse with hot liquor is carried out in a mash tun of conventional form.
  • the mixture of cereal, seed or pulse and hot liquor is allowed to stand for a period of time and then the wort liquor is run off the tun in a conventional manner.
  • the wort is
  • powder is either malt extract if the cereal, seed or pulse is malted or if they are only
  • the remainder of the wort is passed through an ultrafiltration membrane.
  • ultrafiltration membrane Various types of ultrafiltration membrane are known, however, the most effective for the purposes of
  • the invention has been found to be a spiral wound cross-flow membrane.
  • pore size of the membrane is such that only particles with a nominal molecular weight of
  • the concentrate can be evaporated and dried in conventional manner to form a darker
  • the permeate can also be evaporated and dried to produce a powdered product and it has been found that this powder has a flavour/texture enhancing or modifying effect.
  • the powder produces this effect in sweet systems, e.g. coffee, chocolate, toppings and
  • the powder also enhances the texture of foodstuffs when added to render them significantly more
  • modifying powder using the method of the invention is that the method involves no

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a method of forming a flavour/texture enhancing or modifying product. The product is formed by mixing a bright dark wort with hot liquor at a predetermined temperature in the range 10° to 130°. The wort liquor is run off and the wort is passed through a coarse centrifugal filter. A part of the wort is also passed through an ultrafiltration membrane to form a permeate and concentrate. The permeate is evaporated and dried to produce a powder which has flavour/texture enhancing or modifying properties. The concentrate can also be evaporated and dried for a darker enhanced colour powder which is of lower flavour and higher colour than any dark coloured powder produced from wort which is not passed through the ultrafiltration membrane.

Description

A METHOD OF PRODUCING A FLAVOUR/TEXTURE
ENHANCING AND/OR MODIFYING PRODUCT
This invention relates to a method of producing a flavour/texture enhancing and/or modifying product.
In the production of ingredients for brewing or food products, a wort fluid can be
produced having the required properties and the wort fluid is then evaporated to form a dark colour liquid which is then dried to form a dark coloured powder. The wort fluid can
be formed from roasted unmalted cereal, coloured or roasted malted cereal or roasted
seeds, pulses or blends immersed in a hot liquor. The hot liquor is usually water and the
temperature of liquor is arranged to give a desired amount of extraction. The wort fluid
produced in the usual process yields a dark coloured powder which is high in flavour and
can be a malt extract or a syrup dependant on the cereal, seed or pulse used in the process.
The present applicants have realised that if the wort fluid produced using the
conventional process indicated above is ultra filtered, both the permeate and concentrate
formed can be utilised as ingredients, the concentrate being a low flavour dark coloured
powder (after evaporation and drying) and the permeate as a flavour/texture enhancing
and/or modifying product.
Thus and in accordance with a first aspect of the present invention therefore there
is provided a method of providing a flavour/texture enhancing and/or modifying product
comprising the steps of: forming a wort fluid from a cereal, seed or pulse immersed in a hot liquor at a
preselected temperature; forming a dark colour powder from at least a part of the wort fluid by evaporation
and drying;
forming a concentrate and permeate by ultrafiltration of another part of said wort
fluid;
forming a flavour/texture enhancing and/or modifying powder by evaporation and drying of the permeate.
With this method it is possible to produce a flavour/texture enhancing and/or
modifying product in a particularly simple and convenient manner.
Preferably the concentrate is also evaporated and dried to form a darker colour powder of lower flavour to that produced prior to ultrafiltration.
Colour of an ingredient produced this way is determined by its hue, chroma and
darkness which are measured in conventional manner using a colour comparator or
spectrophotometer.
Preferably ultrafiltration is carried out across a spiral wound membrane. Alternatively ultrafiltration can take place in any other suitable manner as desired or as appropriate. The ultrafiltration membrane may have a pore size which allows passage of
particles of less than 30,000 nominal molecular weight to pass through the filter.
Preferably the preselected temperature of the hot liquor lies in the range 10° to
130°C. The selected temperature is dependant on the cereal, seed or pulse used and the
desired properties of the finished product.
Preferably the cereal, seed or pulse used is roasted and/or malted.
According to a second aspect of the present invention therefore there is provided the use of a permeate formed in accordance with the first aspect of the present invention
as a flavour/texture enhancing and/or modifying product.
The invention will now be described further by way of example only and with
reference to the accompanying drawing, the single figure of which shows a flow chart illustrating the method of the invention.
Referring now to the drawing, it can be seen that the first stage of the method of
the invention is the formation of a bright dark wort.
The bright dark wort is formed by mixing a cereal, seed or pulse with hot liquor
at a preselected temperature. The cereal, seed or pulse can be roasted and/or malted dependant on the desired flavour of the product to be produced. The hot liquor is usually
hot water and the temperature of the hot liquor is selected to give the desired degree of
extraction. The temperature of the liquor usually falls in the range 10°-130°C and may
be dependant on the cereal, seed or pulse chosen and its particle size. The mixing of the cereal, seed or pulse with hot liquor is carried out in a mash tun of conventional form.
The mixture of cereal, seed or pulse and hot liquor is allowed to stand for a period of time and then the wort liquor is run off the tun in a conventional manner. The wort is
also passed through a coarse filter and can also be centrifugally separated and the bright
dark wort is thus formed. At this point in the process, at least a part of the bright, dark wort can be taken and the wort can be concentrated by evaporation to remove surplus water and dried to give a dark coloured product in powder form. The dark coloured
powder is either malt extract if the cereal, seed or pulse is malted or if they are only
roasted then it is referred to as a syrup. The remainder of the bright dark wort then passes to the next stage in the process.
The remainder of the wort is passed through an ultrafiltration membrane. Various types of ultrafiltration membrane are known, however, the most effective for the purposes of
the invention has been found to be a spiral wound cross-flow membrane. The preferred
pore size of the membrane is such that only particles with a nominal molecular weight of
less than 30,000 can pass through the membrane.
Upon ultrafiltration at the membrane, a concentrate (which does not pass through
the membrane) and a permeate (which does pass through the membrane) are formed. The concentrate can be evaporated and dried in conventional manner to form a darker
enhanced colour product in powdered form. This darker enhanced colour powder is of
lower flavour and higher colour than the dark coloured powder produced without
ultrafiltration.
The permeate can also be evaporated and dried to produce a powdered product and it has been found that this powder has a flavour/texture enhancing or modifying effect.
The powder produces this effect in sweet systems, e.g. coffee, chocolate, toppings and
desserts, and in savoury systems, e.g. soups and meat dishes. Furthermore, the powder also enhances the texture of foodstuffs when added to render them significantly more
palatable and pleasing to the mouth.
A significant advantage of the formation of the flavour/texture enhancing and/or
modifying powder using the method of the invention is that the method involves no
chemical additives or chemical separation process and therefore the powder formed is a
so-called "natural product". This fact renders the produce acceptable to various ethnic/religious groups who are unable to use fermented products and also the fact that
no chemical separation of additives have been used renders the product more widely
acceptable.
It is of course to be understood that the invention is not intended to be restricted
to the details of the above embodiment which are described by way of example only.
Thus, for example, all of the products produced can be provided in liquid form
and in this case there is no need for the drying stage mentioned above.

Claims

1. A method of providing a flavour/texture enhancing and/or modifying product
comprising the steps of: forming a wort fluid from a cereal, seed or pulse immersed in a hot liquor
at a preselected temperature;
forming a dark colour powder from at least a part of the wort fluid by evaporation
and drying;
forming a concentrate and permeate by ultrafiltration of another part of said wort fluid; forming a flavour/texture enhancing and/or modifying powder by evaporation and
drying of the permeate.
2. A method according to claim 1, wherein the concentration is evaporated and dried to form a darker colour powder of lower flavour to that produced prior to ultrafiltration.
3. A method according to claim 1 or claim 2, in which ultrafiltration is carried out
across a spiral wound membrane.
4. A method according to any one of claims 1 to 3, wherein ultrafiltration is carried
out across a membrane having a pore size which allows passage of particles of less than
30,000 nominal molecular weight to pass through the filter.
5. A method according to any one of claims 1 to 4, wherein the preselected
temperature of the hot liquor is in the range 10┬░ to 130┬░C.
6. A method according to any one of claims 1 to 5, wherein the cereal, seed or pulse
is roasted.
PCT/GB1998/002085 1997-07-17 1998-07-15 A method of producing a flavour/texture modifying product WO1999003363A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9715019A GB9715019D0 (en) 1997-07-17 1997-07-17 A method of producing a flavour/texture enhancing and/or modifying product
GB9715019.7 1997-07-17

Publications (2)

Publication Number Publication Date
WO1999003363A2 true WO1999003363A2 (en) 1999-01-28
WO1999003363A3 WO1999003363A3 (en) 1999-04-22

Family

ID=10815975

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1998/002085 WO1999003363A2 (en) 1997-07-17 1998-07-15 A method of producing a flavour/texture modifying product

Country Status (2)

Country Link
GB (1) GB9715019D0 (en)
WO (1) WO1999003363A2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2353404A1 (en) * 2008-11-17 2011-08-10 San-Ei Gen F.F.I., INC. Malt extract and manufacturing method therefor
JP2013099297A (en) * 2011-11-09 2013-05-23 Sanei Gen Ffi Inc Deep color malt extract, method for producing the same, and taste or smell masking agent derived from malt extract, and method for producing the agent

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1221146A (en) * 1968-04-10 1971-02-03 Naarden Chem Fab Powdered wort and manufacture of beer therefrom
FR2263301A1 (en) * 1974-03-05 1975-10-03 Interbrew Holding Beteiligungs Beer prodn. from wort concentrate - evaporated in two-stages to a stable powder for reconstitution to a pitching wort
US4943436A (en) * 1984-05-11 1990-07-24 Ogden Ian E Beer production
GB2263856A (en) * 1992-02-01 1993-08-11 Pauls Malt Limited A foodstuffs additive
US5468491A (en) * 1994-01-11 1995-11-21 Targan; Ronald G. Method for producing oat extract

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1703677A1 (en) * 1989-04-12 1992-01-07 Научно-производственное объединение напитков и минеральных вод Method for malt extract preparation

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1221146A (en) * 1968-04-10 1971-02-03 Naarden Chem Fab Powdered wort and manufacture of beer therefrom
FR2263301A1 (en) * 1974-03-05 1975-10-03 Interbrew Holding Beteiligungs Beer prodn. from wort concentrate - evaporated in two-stages to a stable powder for reconstitution to a pitching wort
US4943436A (en) * 1984-05-11 1990-07-24 Ogden Ian E Beer production
GB2263856A (en) * 1992-02-01 1993-08-11 Pauls Malt Limited A foodstuffs additive
US5468491A (en) * 1994-01-11 1995-11-21 Targan; Ronald G. Method for producing oat extract

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch, Week 9246 Derwent Publications Ltd., London, GB; Class D16, AN 92-380032 XP002090861 & SU 1 703 677 A (DRINKS MINERAL WATERS RES PRODN ASSOC), 7 January 1992 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2353404A1 (en) * 2008-11-17 2011-08-10 San-Ei Gen F.F.I., INC. Malt extract and manufacturing method therefor
JPWO2010055949A1 (en) * 2008-11-17 2012-04-12 三栄源エフ・エフ・アイ株式会社 Malt extract and preparation method thereof
EP2353404A4 (en) * 2008-11-17 2012-05-23 San Ei Gen Ffi Inc Malt extract and manufacturing method therefor
JP2013099297A (en) * 2011-11-09 2013-05-23 Sanei Gen Ffi Inc Deep color malt extract, method for producing the same, and taste or smell masking agent derived from malt extract, and method for producing the agent

Also Published As

Publication number Publication date
GB9715019D0 (en) 1997-09-24
WO1999003363A3 (en) 1999-04-22

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