WO2007030872A1 - Procédé de bio-enrichissement de grains - Google Patents

Procédé de bio-enrichissement de grains Download PDF

Info

Publication number
WO2007030872A1
WO2007030872A1 PCT/AU2006/001335 AU2006001335W WO2007030872A1 WO 2007030872 A1 WO2007030872 A1 WO 2007030872A1 AU 2006001335 W AU2006001335 W AU 2006001335W WO 2007030872 A1 WO2007030872 A1 WO 2007030872A1
Authority
WO
WIPO (PCT)
Prior art keywords
grain
nutrient
selenium
malt
barley
Prior art date
Application number
PCT/AU2006/001335
Other languages
English (en)
Inventor
Doug Stewart
Original Assignee
Abb Grain Ltd
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
Priority claimed from AU2005905024A external-priority patent/AU2005905024A0/en
Application filed by Abb Grain Ltd filed Critical Abb Grain Ltd
Publication of WO2007030872A1 publication Critical patent/WO2007030872A1/fr

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
    • C12C1/02—Pretreatment of grains, e.g. washing, steeping
    • 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
    • C12C1/027—Germinating
    • 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
    • C12C12/00—Processes specially adapted for making special kinds of beer

Definitions

  • This invention relates to the biof ortification of grains and, in particular, to the biofortification of grains for use in brewing of beer.
  • Selenium is naturally present in soils and is therefore part of the food chain that eventually becomes an element of the food consumed by humans.
  • the level of selenium that exists in the soil is too low to ensure that a sufficient level migrates into foods grown in that soil to maintain good health in the relevant human population.
  • the population can be treated for the selenium deficiency by, for example, consumption of selenium-rich foods such as Brazil nuts, meat, fish and cereals, these foods can often be too expensive to form a "staple" component of the diet of a population.
  • Another approach is to treat the selnium deficiency with "targeted" supplementation of selenium in direct organic form (e.g. by selenium tablets).
  • this form of treatment can often be too expensive for much of a population to adopt.
  • biof ortification of wheat can be achieved using an organic form of selenium (e.g. selenomethionine), however this involves the spreading of essentially unf easonable amounts of the organic selenium onto the crop area in order to achieve sufficient transference of selenium into the food product during its growth and later processing.
  • organic form of selenium e.g. selenomethionine
  • a process of biofortification of a grain with a nutrient comprising the step of adding an inorganic form of the nutrient to water used in the steeping and/ or germination stage(s) of the grain in a malting process.
  • the inorganic form of the nutrient is added to the water used in the steeping and/ or germination stage(s) of the grain following chitting of at least 30 %, more preferably at least 50 %, most preferably at least 95%, of the grain. More preferably, the inorganic form of the nutrient is added to the water used in the germination stage of the grain, particularly after the first day of the germination stage.
  • the amount of the inorganic form of the nutrient that is added to the water is in the range of about 25 to 125 ⁇ g/g of water, more preferably about 50 to 100 ⁇ g/g of water.
  • the nutrient is selected from iron, zinc and selenium.
  • the nutrient is selenium.
  • the inorganic form of selenium added to the water used in the steeping and/ or germination stage(s) of the grain in a malting process may be sodium selenite or, more preferably, sodium selenate.
  • the process of the invention thereby involves subjecting the grain to a malting process, and adding an inorganic form of the nutrient to water used in the steeping and/ or germination stage(s) of the grain during the malting process in a manner whereby the grain absorbs at least some of the inorganic form of the nutrient, thereby biof ortifying the grain with the nutrient.
  • the grain is selected from barley, wheat and rye.
  • the biofortified malt produced from barley, wheat and rye biofortified in accordance with the process of the invention may be used in the production of beverages, in particular, beer
  • whisky/ whiskey especially, wheat and rye malts
  • the grain is barley.
  • the process of the invention is preferably applied to the biof ortification of barley during the production of malt for use in beer production.
  • the amount of the inorganic form of the nutrient, in particular sodium selenate is selected so that:
  • the colour of the biofortified barley is approximately 5 E.B.C Units or less; and/ or
  • the diastatic power (DP) of the biofortified barley is above approximately 250 WK.
  • a biofortified malt produced by a malting process applied to a grain comprising the step of adding an inorganic form of a nutrient to water used in the steeping and/ or germination stage(s), thereby biof ortifying the grain with the nutrient, and a beverage produced from said biofortified malt, particularly a beer brewed from said biofortified malt.
  • beer produced from a biofortified malt in accordance with the invention may comprise a concentration of selenium in the range of about 10 to 40 parts per billion (ppb), which compares favourably with the amounts of selenium found in typical beer of about 1 to 4 ppb (e.g. Australian beer typically comprises about 3 ppb selenium, and European beer typically comprises about 1.4 ppb selenium).
  • ppb parts per billion
  • the invention further extends to a beer produced from a biofortified malt, wherein said beer comprises a concentration of selenium in the range of about 10 to 40 ppb.
  • FIGURE 1 is a schematic flow diagram of a conventional malting process
  • Figure 2 is a schematic flow diagram of the steps involved in using the process of the invention for a steeping step in the malting process
  • Figure 3 is a schematic flow diagram of the steps involved in using the process of the invention for a germination step in the malting process.
  • the process of malting grain is most commonly associated with barley and in this specification, the grain used by example will be barley (in particular, "New Season's Gairdner” variety of barley). However, other grains which can undergo a malting process are within the scope of the present invention. Further, by way of example, the barley grain as described hereinafter is biof ortified with the nutrient selenium, however, the process of the invention is also applicable for grain biof ortified with other nutrients, for example, iron or zinc.
  • Barley is an annual cereal plant (Hordeum vulgare and sometimes other species) of the family Gramineae (grass family). It is a valuable stock feed, often as a corn substitute, and is used for malting when the grain is of high quality.
  • the malt can be used to produce beverages and foods, for example, malt can be used in the production of beer. Indeed, its use for brewing has been dated back to about 300 BC.
  • Barley is generally used for malting because it contains around 65% starch. The barley husk protects the developing shoot and embryo during germination, and also has a firm internal consistency, both of which mean that barley is more resistant to damage during handling than other grains.
  • the malting process transforms high-grade barley into malt.
  • Malt is a rich source of minerals, amino acids, vitamins, carbohydrate and protein content that makes it a valuable human nutrient.
  • the malting process assists the conversion of cereal starches to sugars by enzymes, chiefly diastatic enzymes.
  • Malts also provide varying flavour, colour, head and body to beer depending on the style of malt being used because different barley varieties malt differently.
  • malts differ depending upon grain type and quality, steeping profiles, germination rates and the choice of temperatures during the germination step of the malting process. Consequently, typically only one variety of barley is malted in the malting apparatus at a time.
  • FIG. 1 provides a shematic flow diagram of a conventional malting process including the optional preparation of the raw barley in a mill (10), which is designed to adequately breach the seed coat (husk) to expose the seed embryo (this process step is typically no longer carried out in large scale malting operations, as the barley is now grown to have suitable characteristics obviating this processing step).
  • the milled, or in most cases, the unmilled barley is placed in a tank (20) for steeping.
  • the next step requires the barley to be placed in an environmentally controlled vessel (30) for germination.
  • the partially germinated barley is transferred to a kiln (40) for drying or partial cooking.
  • a kiln 40
  • Barley is immersed in tanks of aerated water so that the barley can absorb moisture.
  • the water content rises in the barley from about 10% to between 38% and 40% so as to kick start the germination process.
  • moisture rapidly distributes itself throughout the surface layers. Water gains entry to the internal tissues at, or near, the embryo through the micropyle region.
  • the first visible sign of germination is the appearance of the root as a white "chit".
  • the grains Once the grains have chitted, they are moved to a germination vessel for the germination stage of the malting process.
  • the steeping stage can involve submersion of the grain in the steeping tank, shown in Figure 1 at (20), for five to eight hours at a time, with water being drained to allow for air-rests in between the submersions.
  • the grain in this case, barley
  • the grain is placed in an environment controlled germination vessel so as to allow for the activation of enzymes in the moist barley.
  • the grain begins to grow and further develops the root and shoots.
  • the temperature and humidity of the barley is controlled in the germination vessel by heating and the spraying of water on the barley.
  • the endosperm of the grain i.e. the energy source of the grain during early growth
  • Manipulating the humidity and temperature in the environment of the germination vessel controls diastatic enzyme production.
  • the germination stage aims to maximise grain modification and minimise root and shoot growth that would otherwise lower the resultant extraction of malt product.
  • the grain remains in the germination vessel as shown in Figure 1 at (30) for three to four days.
  • the grains Once the grains have reached a required level of biological change (i.e. when the shoot is about three quarters the length of the grain after about four days in the germination vessel) they are dried, terminating further growth and curing the grain for storage.
  • a required level of biological change i.e. when the shoot is about three quarters the length of the grain after about four days in the germination vessel
  • malt develops its colour and flavour.
  • Low temperatures are used to ensure the survival of diastatic enzymes required for the subsequent brewing process, then a progressive increase in temperature to effect the selected degree of flavour and colour changes in the malt.
  • the kilning stage takes place in the kiln shown as (40) in Figure 1.
  • the malt product is then packaged for sale to the brewery and used in the beer making process.
  • Beer is not generally considered a healthy beverage and indeed, like anything that is not consumed in moderation, there can be adverse health consequences to consuming too much beer. For example, it is known that damage to the liver can occur, as can many other ailments including depleting the body's supply of essential nutrients including selenium. It is hoped that by providing beer having a supplemented level of selenium, some of the adverse effects of beer drinking can be balanced, and in some cases the selenium added to the consumption of the beer drinker will have beneficial effects on the health of the individual.
  • the brewing of beer starts with malt that is ground into a coarse powder, known as grist.
  • the grist is mixed with heated water in a vat called a "mash tun” for a process known as “mashing”.
  • mash tun a vat
  • enzymes within the malt including the diastatic enzymes mentioned above, break down much of the starches into sugars, which play a vital part in the fermentation process.
  • the resulting liquid is strained from the grains in a process known as lautering.
  • the liquid is known as wort.
  • the wort is moved into a large tank known as a "copper” or kettle, where it is boiled with hops and sometimes other ingredients such as herbs or sugars.
  • the boiling process serves to terminate enzymatic processes, precipitate proteins, isomerise hop resins and concentrate and sterilise the wort.
  • the wort is then moved into a "fermentation vessel" where yeast is added or “pitched” with it.
  • yeast converts the sugars from the malt into alcohol, carbon dioxide and other components through a process known as glycolysis.
  • the fresh (or "green”) beer is run off into conditioning tanks. After conditioning for a week or longer, the beer is often filtered to remove yeast and particulates. The "bright beer” is then ready for serving or packaging.
  • the "malt extract” measures the amount of fermentable sugars in the grain, and determines the amount of alcohol that can be made from a tonne of grain. The higher the extract levels, the more alcohol that can be made.
  • the malt extract value is determined by measuring the amount of soluble sugar (like glucose and maltose) in the wort. The measure is presented as a percentage (dry basis), 80% being one example of malt extract value. This is usually achieved with a four-day malt. This target cannot be met if maltsters use poor quality grain. It is the duty of a maltster to meet the specification set by a brewer planning to purchase the malt extract.
  • the "diastatic power” measures the amount of diastatic enzymes (e.g. ⁇ - amylase, ⁇ -amylase and limit-dextrinase).
  • diastatic enzymes convert the starches of the grain into soluble sugars (or malt extract).
  • the levels of the various diastase enzymes are important in achieving the quality standard required by a buyer of malt. For example, low diastase levels are associated with a low potential for malt extract.
  • Diastatic power is measured by the enzymic activity in the malt. The measure is presented in units of Windich Kolbach (WK). As the diastatic enzymes are proteins, their level is directly related to protein concentration in the grain.
  • wort viscosity measures the gumminess of wort relative to water. It is essentially a measure of the amount of stress a plant has undergone during grain filling. Genotype (i.e. hereditary constitution) also has a major influence on wort viscosity. Wort viscosity is determined by measuring the amount of ⁇ -glucan (or cell wall material) in the wort. The measure is presented in units of centipoises (cP). Barley grain with low viscosity, germinates more evenly than grain with high cell wall material. This cell wall material can also restrict the conversion of starches into malt extract. Highly viscous malt slows down the separation of the sugar-rich wort from husks during brewing. This slows the amount of beer processed in a brewery each day and increases production costs.
  • BIOFORTIFICATION Figure 2 is a schematic representation of the steps involved in using the process of the invention for a steeping stage in the malting process.
  • sodium selenate (50) an inorganic form of selenium
  • the concentration of selenium in the grain following steeping is relatively low. While not wishing to be bound by theory, it is considered that this is due to the fact that during steeping, most of the grains do not yet have a developed ion transport mechanism to facilitate the absorption of the sodium selenate into the grain. Accordingly, while sodium selenate (50) can be added to the steeping water (52), it is generally not preferred, due to the likely wastage of the sodium selenate that will ensue.
  • the water (52) is added to the grain while it resides in a tank (20) (see Figure 1) so as to submerge the grain.
  • the grain typically remains in the tank water for five to eight hours and, if the total steeping process is not over as illustrated by the "NO" arrow (57) located at the base of the decision diamond (55), then the tank water is removed and a predetermined time is lapsed before re-filling the tank with the water.
  • the predetermined time is judged by the maltster and would not be affected by the added step of adding sodium selenate to the water.
  • the tank may be re-filled with new water (52) that may or may not have sodium selenate added to it.
  • the germination vessel (66), in Figure 3 provides a controlled environment, as mentioned above, that is heated and sprayed with water (70) as required to control the germination of the grain in the vessel as determined by the maltster.
  • the maltster controls the setting of temperature and humidity (69) and the time (67) and (68) of the germination process. In some instances, these decisions may be programmable and thus automatically controlled. Also, as mentioned above, it is possible to germinate the previously described enhanced selenium content grain without further inorganic selenium addition via water sprayed on the grains during the germination process, however, the selenium content of the grains will be low (perhaps too low to provide a commercial advantage in the final beer product).
  • the grain received for germination has not previously been processed to have enhanced selenium content. That is, once the grains are transferred to the germination bed, most if not all of the grains will have chitted. As there seems to be a correlation between chitting of the grain and the development of an ion transport mechanism that may facilitate the absorption of the selenium into the grain, it is, accordingly, preferable to add sodium selenate to the water used during the germination stage of the malting process. In this case, the sodium selenate is added (72) to the water that is used for spraying the germinating grain in the germination vessel.
  • the addition of the sodium selenate during the germination stage can occur over predetermined periods of time in one or more of the first and subsequent days of germination of the grain.
  • the sodium selenate can be added on the second day of the germination process to ensure maximum selenium uptake since on the second day, the grain is ready and able to efficiently absorb more water.
  • the maltster or an automated process control determines the times, and on what days, the sodium selenate is added.
  • the grain is transferred to a kiln (74) for kilning (and completion of the malting process).
  • the amount of sodium selenate added to the water during the malting process is determined by the amount of selenium desired in the final malt product.
  • a predetermined amount of sodium selenate can be added to the water to ensure optimal biof ortification.
  • too much of the inorganic form of selenium can have undesirable effects upon the grain (see Example 1 hereinafter). For example, if too much selenium is provided, the grains can experience some level of toxicity and have a much lower level of root growth.
  • the amount of selenium added to the grain is selected or adjusted so that the colour of the biofortified grain is approximately 5 E.B.C or less (E.B.C. is a unit of the European Brewing Corporation used to measure the colour of beer. It is noted that in the "control" of Example 1 (i.e. where no selenium is added), the untreated grain had a colour of 4.5 EBC units.
  • the preferred amount of selenium added to the water used during the malting process is between approximately 50 to 100 ⁇ g/g. At levels higher than 100 ⁇ g/g (e.g. 150 ⁇ g/g and higher), the grains subjected to the experiment of Example 1 gave off high levels of irritating selenium fumes and were considered a health and safety risk.
  • the amount of selenium added to the grain is selected or adjusted such that the DP of the grains remains above a preferred threshold.
  • DP is a measure of the amount of diastatic enzymes in the grain (i.e. ⁇ -amylase, ⁇ - amylase and limit-dextrinase). Since diastatic enzymes convert the starches of the grain into soluble sugars, a low level of enzymes is undesirable.
  • the preferred DP of the selenium fortified grain is from about 250 W.K. and above. Again, selenium added at to the water used during the malting process at a concentration between approximately 50 to 100 ⁇ g/g is suitable for maintaining the desired DP.
  • the DP of the grain decreases undesirably.
  • Using water having between 50 to 100 ⁇ g/g of sodium selenate results in a grain having approximately, 25% of the original applied concentration (e.g.25 ⁇ g/g for 100 ⁇ g/ g application).
  • beer brewed from biof ortified malted barley retains a considerable proportion of the selenium (approximately 40%) that was supplied during the malting process.
  • the balance of the selenium from the selenium biof ortified malt is lost in the spent grains (approximately 50%) and yeast (approximately 10%). Since the selenium is not added during the pitching of the yeast, it is not considered to be an ingredient of the beer which is an advantage from a consumer and regulatory perspective.
  • beer produced from a malt of barley biof ortified in accordance with the invention may comprise a concentration of selenium in the range of about 10 to 40 parts per billion (ppb), which compares favourably with the amounts of selenium found in typical beer of about 1 to 4.
  • biof ortified beer are reduced liver damage and lower prostate cancer in the consumer, assuming moderation in its consumption.
  • V viscosity (cP)
  • WBG wort beta glucan (ppm)
  • AA alpha amylase (DU)
  • BG beta glucanase (U/kg)

Landscapes

  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

La présente invention concerne un procédé de bio-enrichissement de grains à l'aide d'un nutriment. Ledit procédé comprend une étape d'apport d'une forme inorganique du nutriment à l'eau utilisée pendant le ou les stages de trempage et/ou de germination des grains lors du maltage. Dans certains modes de réalisation, le nutriment est ajouté à l'eau après le piquage d'au moins 30 % des grains, le nutriment étant choisi parmi le fer, le zinc et le sélénium. L'invention concerne également des malts et des boissons bio-enrichis.
PCT/AU2006/001335 2005-09-12 2006-09-12 Procédé de bio-enrichissement de grains WO2007030872A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2005905024A AU2005905024A0 (en) 2005-09-12 Biofortified grains
AU2005905024 2005-09-12

Publications (1)

Publication Number Publication Date
WO2007030872A1 true WO2007030872A1 (fr) 2007-03-22

Family

ID=37864554

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU2006/001335 WO2007030872A1 (fr) 2005-09-12 2006-09-12 Procédé de bio-enrichissement de grains

Country Status (1)

Country Link
WO (1) WO2007030872A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015021025A1 (fr) 2013-08-07 2015-02-12 Cargill, Incorporated Procédés pour produire des céréales complètes germées et produits comprenant ces céréales complètes germées
CN104621480A (zh) * 2013-11-06 2015-05-20 甘肃农业大学 通过浸麦来生产富硒麦芽及富硒啤酒、富硒酵母的工艺
JP2015226490A (ja) * 2014-05-30 2015-12-17 サントリーホールディングス株式会社 麦芽及び麦芽飲料
BE1026272B1 (nl) * 2018-05-09 2019-12-11 Anheuser Busch Inbev Sa Een werkwijze voor het bereiden van een moutgebaseerde drank, een moutmengsel en het gebruik van voornoemd mengsel voor het bereiden van voornoemde moutgebaseerde drank

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
BROADLEY M.R. ET AL: "Biofortification of UK food crops with selenium", PROCEEDINGS OF THE NUTRITION SOCIETY, vol. 65, no. 2, 2006, pages 169 - 181, XP008078378 *
LYONS G.H. ET AL.: "Selenium in Australia: selenium status and biofortication of wheat for better health", JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY, vol. 19, no. 1, 2005, pages 75 - 82, XP005064744 *
NESTEL P. ET AL.: "Biofortification of staple food crops", JOURNAL OF NUTRITION, vol. 136, no. 4, 2006, pages 1064 - 1067, XP003009394 *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015021025A1 (fr) 2013-08-07 2015-02-12 Cargill, Incorporated Procédés pour produire des céréales complètes germées et produits comprenant ces céréales complètes germées
EP3030088A1 (fr) * 2013-08-07 2016-06-15 Cargill, Incorporated Procédés pour produire des céréales complètes germées et produits comprenant ces céréales complètes germées
EP3030088A4 (fr) * 2013-08-07 2017-04-05 Cargill, Incorporated Procédés pour produire des céréales complètes germées et produits comprenant ces céréales complètes germées
US11006637B2 (en) 2013-08-07 2021-05-18 Cargill, Incorporated Processes for making steeped whole grains and products comprising steeped whole grains
CN104621480A (zh) * 2013-11-06 2015-05-20 甘肃农业大学 通过浸麦来生产富硒麦芽及富硒啤酒、富硒酵母的工艺
JP2015226490A (ja) * 2014-05-30 2015-12-17 サントリーホールディングス株式会社 麦芽及び麦芽飲料
BE1026272B1 (nl) * 2018-05-09 2019-12-11 Anheuser Busch Inbev Sa Een werkwijze voor het bereiden van een moutgebaseerde drank, een moutmengsel en het gebruik van voornoemd mengsel voor het bereiden van voornoemde moutgebaseerde drank

Similar Documents

Publication Publication Date Title
Wunderlich et al. Overview of manufacturing beer: Ingredients, processes, and quality criteria
Briggs Brewing: science and practice
Owuama Sorghum: a cereal with lager beer brewing potential
Taylor Overview: Importance of sorghum in Africa
Boulton Encyclopaedia of brewing
CN109477048A (zh) 精制的基于谷物的饮料
JP7399861B2 (ja) 穀物の抽出物を作製するための方法およびこの抽出物を飲料へと処理するための方法
Palmer Barley and malt
WO2007030872A1 (fr) Procédé de bio-enrichissement de grains
US20030148012A1 (en) Treatment of germinating malting grain
Pomeranz et al. Food uses of barley
US10798954B2 (en) Removal of phytate
Palmer Barley and malt
Psota et al. Malting quality of winter wheat (Triticum aestivum L.)
Lewis et al. Malting technology: malt, specialized malts and non-malt adjuncts
Benedetti et al. Taste-active components of beers from emmer wheat (Triticum dicoccum) malt
Kendall Barley and malt
RU2441064C2 (ru) СПОСОБ ПРОИЗВОДСТВА СВЕТЛОГО ПИВА "наBEERлин"
Villicaña et al. Production of lager beer from sorghum malt and waxy grits
Ellis et al. Preliminary studies on extension of the shelflife of pito
Singh et al. Study on beer production from selected varieties of barley
Sheppard Introduction to Brewing and Fermentation Science: Essential Knowledge for Those Dedicated to Brewing Better Beer
Jeantet et al. From barley to beer
Kumar Characterization of Different Components and Selective Improvisation of Beers
Westermann et al. Beer brewing

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 06774963

Country of ref document: EP

Kind code of ref document: A1