WO2021087236A1

WO2021087236A1 - Light-colored malt extracts

Info

Publication number: WO2021087236A1
Application number: PCT/US2020/058175
Authority: WO
Inventors: Kim AERNOUTS; Abdel BENSOUISSI; Frank Derez
Original assignee: Cargill, Incorporated
Priority date: 2019-10-30
Filing date: 2020-10-30
Publication date: 2021-05-06
Also published as: EP4051773A1

Abstract

The invention pertains to the field of malt extracts. The invention covers light-colored malt extracts, and processes for preparing light-colored malt extracts from wort using an antifoaming agent. The malt extracts according to the invention preferably consist of natural substances. Furthermore, the invention also covers the use of antifoaming agents in the preparation of malt extracts from wort.

Description

LIGHT-COLORED MALT EXTRACTS

FIELD OF THE INVENTION

[0001] The invention pertains to the field of malt extracts.

BACKGROUND OF THE INVENTION

[0002] Malt extract is the concentrated wort i.e. extract of dried sprouted grains (malt).

[0003] Its production begins by germinating grain (such as barley) in a process known as malting i.e. immersing (known in the field as “steeping”) the grains in water to encourage the grain to sprout, then after controlled germination, drying (known in the field as “kilning”) the grains to halt the progress of sprouting. Due to the low temperatures used in the drying step, the sprouting stops, but the enzymes remain active, thereby breaking down the starch into various carbohydrates.

[0004] In the next step, a process called mashing is carried out to extract the sugars from the malted grains. Cracked (or coarsely ground) malt is warmed in water, which activates the enzymes further, cleaving more of the malt's remaining starch into various sugars, the largest percentage of which is maltose. The mashing at precise temperatures releases not only the sugars and enzymes, but also the proteins. Modern mashing practices may include high enough temperatures after mash-out to deactivate the remaining enzymes, so that the composition is no longer diastatic. The liquid produced from this mash after filtering (known in the field as “lautering”) out the insoluble material is called wort.

[0005] Finally, the wort can then be concentrated by removing water from the mixture.

Concentrated wort is also known as malt extract and is used herein interchangeably.

[0006] Various methods to produce wort itself are described in the doctoral thesis by

Matthias Weinzierl: “Ein neuartiges Kochsystem auf Basis der Diinnschichtverdampfung”. This thesis does not disclose malt extracts i.e. concentrated wort.

[0007] Liquid malt extract (LME) is a thick syrup and is used for a variety of purposes, such as in baking and beer brewing. The LME may be further dried, for example in a spray drying tower, to produce dry malt extract (DME).

[0008] The advantages of malt extract as an ingredient are its relatively low sweetness, nutritional properties, unique flavor and natural qualities. In fact, it has roughly half the sweetness of sugar and therefore can be used in food applications, where too much sweetness is undesirable or where a reduction in sucrose or glucose is desirable. Malt extract is thus used in many foods and beverages:

• High- fiber breakfast cereals or biscuits: Masking the bitter notes of high-fiber formulations

• Fermented bakery foods: it promotes yeast activity, such that oven temperatures can be lowered and/or bake times shortened as crust color is enhanced.

• Biscuits and cracker: the cutting and machining during production is improved as well as the smoothness and shine of the finished product

• Hot or cold milk malted beverages: for the unique flavor, for example Horlicks®.

• Ice cream or milkshake formulations: using a “double- thick malt” based on a malt extract as the primary flavor sweetener.

• Infant and toddler formulas: as a flavor enhancer

• In the production of beer: In commercial, craft beer or micro- breweries, malt extract confers extra gravity and color to beers. Malt extracts are also used in home-brew kits to eliminate the need for mashing and filtering the wort, making the process more easily accessible to the amateur brewer.

[0009] In the brewing industry, highly flavored and deeply colored malt extracts are often used. However, in certain food applications light-colored malt extract with a more neutral flavor are often preferred in order to be able to use a higher inclusion rate without negatively impacting the taste, appearance and texture.

[00010] Unfortunately, obtaining light-colored malt extracts is not straight-forward. The concentration of even a light-colored wort using known procedures to remove water from the mixture typically results in a highly colored malt extract. This is due to maillard reactions that take place between the proteins and sugars present in the wort. The proteins not only contribute to maillard reactions, they can also cause substantial foaming of the wort. Foaming causes the heat transfer during the concentration of the wort to be very inefficient. The concentration step thus has to be carried out under harsh conditions (higher pressure, higher temperature and longer duration), which means that the likelihood of undesirable maillard reactions and coloring increases.

[00011] It is an objective of the invention to provide light-colored malt extracts with a pleasant sweet taste. [00012] It is an objective of the invention to provide a process for the concentration of wort by reducing the risk of foaming and the risk of color development.

[00013] It is an objective of the invention to provide a malt extract with a reduced protein content.

[00014] This would increase the usage of malt extracts into the above-mentioned food and beverage applications.

[00015] However, in view of the increasing customer demand for clean-label, natural ingredients, there remains also a need for malt extracts that are not only light-colored with a pleasant sweet taste, but that can also be labelled as “natural”.

[00016] It is an objective of the invention to provide light-colored malt extracts with a pleasant sweet taste that can be labelled as “natural”.

SUMMARY OF THE INVENTION [00017] The invention provides a malt extract having:

- a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, more preferably less than 5 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance concentration of llwt%; and

- a pH of not greater than 5, preferably a pH of from 3 to 5, more preferably from 3.5 to 5, most preferably from 4 to 5, wherein the pH is measured at a dry substance concentration of llwt%.

[00018] The invention furthermore provides a process for preparing a malt extract according to the invention comprising the following steps: i. Providing a wort having a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, even more preferably less than 5 normalized EBC units, most preferably less than 4 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance concentration of llwt%; ii. Decreasing the pH of the wort to not greater than 5, preferably to a pH of from 3 to 5, more preferably from 3.5 to 5, most preferably from 4 to 5, by one or more of the following pH reducing agents:

- Adding food- grade acid(s), more preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof, most preferably selected from citric acid, gluconic acid and ascorbic acid;

- Adding food-grade calcium salt(s), more preferably calcium sulphate;

- Adding acidified malt extract;

- Using in-situ fermentation with lactic acid bacteria; iii. Optionally separating and discarding any precipitate formed after step (ii) from the wort, preferably by centrifugation, decantation, filtration, or a combination thereof, more preferably by centrifugation; iv. Adding an antifoaming agent, preferably selected from natural antifoaming agents, more preferably selected from plant-based oil or a blend of plant-based oils, to the wort; v. Mixing the antifoaming agent with the wort preferably at a temperature above the cloud point temperature of the antifoaming agent, preferably from 20 to 80°C, more preferably from 40 to 60°C, most preferably at about 60°C; vi. Concentrating the wort to obtain a malt extract according to the invention.

[00019] The invention furthermore provides a food or beverage comprising the malt extract of the invention, for instance: bakery foods, confectionery (such as malted confectionery), cereal-based products such as breakfast cereals and cereal bars, biscuits, crackers, hot or cold malt (or malted milk) beverages or powdered products therefor, beer, smoothies, milkshakes, milkshake formulations, ice cream, infant and toddler formulas, dairy products and vegetable-based dairy substitute products (such as drinks, yoghurts, desserts), table-top sweetener, snacks and foods for sports nutrition (such as gels, drinks and power bars). [00020] The invention furthermore covers the use of an antifoaming agent in the preparation of a malt extract from wort, wherein the antifoaming agent is added to a wort, preferably having a pH not greater than 5, more preferably from 3 to 5, even more preferably 3.5 to 5, most preferably 4 to 5. The antifoaming agent is preferably natural, for instance: a plant- based oil or a blend of plant-based oils. A non- limiting example of a natural antifoaming agent is Biofoam 274.

FIGURES

[00021] Figure 1 shows the amount of foam formed when applying antifoaming agent at different pH at a dry substance concentration of 1 lwt%. The photo illustrates the effect of pH on foaming. Level of initial foam is indicated with the line (acid used is ascorbic acid; antifoaming agent used is Biofoam 274 at a dosage of 25 g/metric ton of dry substance).

[00022] Figure 2 shows the difference in color to other malt extracts on the market at a dry substance concentration of llwt%. The photo illustrates difference in color between the prototypes made according to the current invention and commercial product from Diastatische Producten B.V. (samples were re-diluted from about 75 to llwt% dry substance).

G: prototype made with Glucono Delta Lactone;

A: protype made with Ascorbic acid;

C: protype made with citric acid;

N: commercial product Aromalt M from Diastatische Producten B.V. (The Netherlands)

DETAILED DESCRIPTION

1. Definitions

[00023] By the term “natural” substance it is meant herein a substance that is produced by nature. Excluded are substances, which are made or caused by or interfered with by a human; and/or obtained with the help of synthetic chemicals, either to change their structure or composition, or that were used to extract the substance.

[00024] By the term “substance” it is meant herein any ingredient, additive, processing aid, component, carbohydrate, molecule, foods, foodstuffs and the like.

[00025] The natural ingredients, additives, processing aids, components, carbohydrates, acids, salts, molecules, foods, foodstuffs and the like disclosed herein, preferably all comply with the FSA UK 2008 Guidance on the criteria for the use of the term “natural”.

[00026] “Normalized EBC units” refers to the EBC color, measured according to the method described below, normalized to an llwt% dry substance concentration.

2. The wort

[00027] Wort is the liquid extracted from the mash of malt i.e. dried, sprouted grains (for instance barley). The mash is made by cracking the malt and soaking it in hot water to enable the enzymes to further convert the starch into sugars. Filtering (lautering) is the next step to obtain the wort, which means the sugar-extracted grist or solids remaining in the mash are separated from the wort. [00028] Preferably, the obtained wort has been heat treated in order to render it food-safe. This includes for instance reducing contamination with micro-organisms e.g. bacteria, spores, yeast etc. This heat treatment can be carried out at any stage of the process for preparing the wort, preferably after filtration (lautering) by heating the wort to a temperature of at least 90°C for at least 3 minutes.

[00029] The malt extract according to the invention is made by concentrating wort. The terms “malt extract” and “concentrated wort” are used interchangeably herein and mean a wort that has been concentrated to a dry substance concentration of at least 50wt%. It has been shown that surprisingly the process of concentrating the wort to a malt extract according to the invention does not cause substantial coloring. According to the process of the invention, the final malt extract will have a similar color to the wort when compared at similar dry substance. By choosing a light-colored wort, a light-colored malt extract can be obtained using the process of the invention. The wort thus preferably has a light color to begin with. Light-colored worts are known for the production of light-colored beers. However, concentrating the wort on a large scale and maintaining the light color to prepare a light-colored malt extract that could also be labelled as natural has been a technical challenge that the invention has now overcome.

[00030] The EBC unit is the unit of color as mentioned in the European Brewery Convention (EBC) method typically used to measure the color of beer. To measure the “EBC color” of wort and malt extracts a similar method as for beer is used: the light absorption is detected at 430 nm. The wort / malt extract samples are filtered twice on 0.45 micron filter. Then the Extinction of the filtered samples is measured at 430 and 700 nm using a 1 cm optical path length cuvette. The samples are diluted until the Extinction is less than 1 Extinction unit (E430).

[00031] Calculation of the EBC color, before normalization to 1 lwt% dry substance, is done using the following formula:

EBC color = [(E430 x 25) - (E700 x 25)] x Dilution factor [00032] In the present invention the term “normalized EBC units” refers to the EBC color either normalized (i.e. calculated) to an llwt% dry substance concentration or measured on a sample having a 1 lwt% dry substance concentration.

[00033] A light-colored wort is one that has a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, even more preferably less than 5 normalized EBC units, most preferably less than 4 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance of 1 lwt%.

[00034] The skilled person knows how to prepare worts of different intensities and color. For instance, it is known that as the alkalinity of the water used in the wort production process increases, so does the extraction rate of the coloring pigments in malt. Increasing the pH leads to worts with a darker color. Also, the longer the mashing process, the deeper the final color of the wort.

3. The pH of the wort

[00035] Without being bound by theory, it was found that the presence of proteins in the production of malt extracts results in at least two major disadvantages for the production of light-colored malt extracts:

Maillard reactions between the proteins and sugars during the concentration of the wort, which leads to substantial coloring of the final malt extract;

Complex proteins cause foam formation during the concentration of the wort, which means that the concentration step takes longer and requires higher pressures and temperatures, which in turn also leads to more maillard reactions taking place and thus further substantial coloring of the final malt extract.

[00036] Typically, the pH of wort is above pH 5.

[00037] It was found that the protein content of the wort to be concentrated can be reduced by first decreasing the pH down to a pH not greater than 5, preferably from 3 to 5, more preferably from 4 to 5. This can be done for instance using a pH reducing agent e.g. one or more of:

- Adding food-grade calcium salt(s), more preferably calcium sulphate;

- Adding acidified malt extract;

- Lactic acid obtained from in-situ fermentation of the wort with lactic acid bacteria. [00038] Preferably, the above pH reducing agents, in particular the food-grade acid(s) and/or salt(s) are natural.

[00039] The decrease in pH causes at least the partial precipitation of proteins from the solution.

[00040] The one or more food-grade acid(s) are preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof. Most preferably the food-grade acid is selected from gluconic acid and ascorbic acid and derivatives thereof, which have been shown to provide a less pronounced acidic/sour taste. The one or more food-grade acid(s) are preferably selected from natural food- grade acid(s).

[00041] A suitable derivative of gluconic acid is for example delta glucono lactone (GDL), which forms gluconic acid in solution i.e. when added to the wort.

[00042] Adding acid to the wort can result in a sour and/or bitter taste of the final malt extract. Hence, depending on the desired end use of the malt extract, different suitable acids or calcium salts can be selected to influence the final taste.

[00043] Alternatively or in addition, the pH can be reduced by adding acidified malt to the wort.

[00044] Alternatively or in addition, the pH can be reduced using lactic acid by fermenting the wort in the presence of lactic acid bacteria, which will cause the formation of lactic acid in-situ.

[00045] The skilled person will know how much acid or calcium salt, acidified malt or in- situ produced lactic acid should be added/prepared in order to achieve a wort pH of not greater than 5, preferably between 3 to 5. More preferably, the pH is reduced down to a pH of from 3.5 to 5, most preferably of from 4 to 5.

[00046] The amounts of the pH reducing agent will also depend on the starting pH of the wort, typically above pH 5.

4. Separation of the protein precipitate

[00047] The precipitate can then be optionally separated from the wort. This can be done by any suitable means known to the skilled person. This can be done by decantation, centrifugation, filtration or a combination thereof. Most preferably this is done by centrifugation. 5. Addition of antifoaming agent

[00048] However, even after removal of the precipitated proteins, some protein still remains in the wort. The presence of this residual protein causes substantial foaming of the wort during the concentration step, as well as undesirable maillard reactions. Due to large amounts of foaming, the concentration step must be carried out for longer periods of time at higher temperatures and pressures. However, the longer the wort is subjected to these conditions, the more maillard reactions take place, thus causing substantially coloring of the final malt extract. The result of the prolonged concentration process is a dark and intensely flavored malt extract, unsuitable for many food applications outside of the brewing industries or limiting the level of possible inclusion in any given recipe.

[00049] It has been found that the amount of foaming can be substantially reduced by adding an antifoaming agent. Synthetic products, collectively known as silicones, are commonly used as antifoaming agents. These are based on a siloxane structure. Whilst these are approved for use in food manufacture generally and so are deemed to be safe, it is seen as unnatural for the malt, wort, and beer brewing industries and will not allow the labelling of a product as “natural”. In addition, high amounts of antifoaming agent were needed to ensure that foaming could be controlled during the concentration step. Accordingly, there is demand from brewers for the development of alternative, preferably natural, antifoaming products, that can be used more sparingly as a processing aid.

[00050] It has surprisingly been found that by lowering the pH of the starting wort the performance and efficiency of the antifoaming agent could be substantially improved, thereby requiring less antifoaming agent. Hence, it is the surprising combination of the lower pH and the use of the antifoaming agent that allows a reduction in the temperature and time for the concentration step and a reduction in the amount of antifoaming agent needed, thus providing a malt extract with a light color and an improved taste.

[00051] Antifoaming agents include, but are not limited to, Biofoam 274, Glanpon DG 196, Glanpon DG 197, Glanpon DG 121, Glanpon DS 22, Glanpon BR-Bio, Glanpon DB 944. The Glanpon products are available from Bussetti & Cio. Biofoam 274 is available from NCR Biochemica SPA.

[00052] Preferably, a natural antifoaming agent is selected. This allows for the malt extract to be labelled as a natural substance. [00053] Natural antifoaming agents can be selected from plant-based oils and blends of plant-based oils. Preferred antifoaming agents are Biofoam® 274 or Glanapro BR-Bio, both being commercially available blends of vegetable oils.

[00054] An antifoaming agent can be selected also according to its wettability, as measured by contact angle measurements. The contact angles (initial and after 25s) can be measured using the following device and protocol:

Device: Tracker tensiometer

Contact angle determination through sessile drop method Surface= glass slide

Calibration (verticality check-up, optical calibration and focus)

All materials are pre-cleaned (2%-Helmanex solution, rinsing with hot water + rinsing with milli Q water)

Deposition of 1 drop of 15-pL solutions on glass slides and determination of contact angle kinetics (determination of contact angle at 25 s after deposition of the drop = Contact angle after 25 s)

5 replicates/ sample milliQwater analysed for comparion

Settings:

Repeatability in initial drop volume: V: 15.1 ± 1 pL (40 values)

[00055] For the antifoaming agents listed above, the following contact angle measurements were observed with the device and protocol used above:

[00056] Antifoaming agents to be used according to the invention preferably have a contact angle lower than 90°C (on a glass surface) but higher than the one of water, as measured with the device and protocol mentioned above. The antifoaming agent more preferably has an initial contact angle of from 50° to 90° or 55° to 90°, as measured with the device and protocol mentioned above. The antifoaming agent more preferably has a contact angle at 25 s of from 25° to 60° or 30° to 50°, as measured with the device and protocol mentioned above. The antifoaming agent more preferably has a %change of contact angle (from initial to 25 s) of from 30% to 70%, or 30% to 60%, or 30% to 55%, or 30% to 50%, as measured with the device and protocol mentioned above.

[00057] The amount of antifoaming agent will depend on the specific antifoaming agent and on the specific wort, as well as on the end use of the malt extract. For instance, if the malt extract is to be used in a home-brewery kit for the preparation of artisanal beer, then some foaming properties should remain in the malt extract and less antifoaming agent can be added or alternatively a foaming agent can be added back into the malt extract.

[00058] Preferably, at least 10 g of antifoaming agent per metric ton of dry substance in the wort is added to the wort. More preferably at least 15 g, at least 25 g, at least 35 g, at least 45 g, at least 55 g or at least 100 g of antifoaming agent per metric ton of dry substance in the wort is added; and most preferably at most 250 g, at most 200 g, at most 150 g, at most 125 g, at most 100 g, at most 80 g or at most 70 g of antifoaming agent per metric ton of dry substance in the wort is added to the wort.

[00059] The antifoaming agent is preferably added at a temperature above the antifoaming agent’s cloud point temperature. The cloud temperature is defined as the temperature where the light transmittance (Helium-Neon laser at 633nm) decreases by 50% from an optically clear solution (See Liu C et al. (1996). “Phase separation in aqueous solutions of lens l-crystalline” Proceedings of the National Academy of Science USA 96(1) 377-382 and Pincemaille J et al. (2018) “Methods for screening cloud point temperature. Food Biophysics 13 422-431 ”). A skilled person in the art would know what is or how to measure the appropriate cloud point of an antifoaming agent. Preferably, the antifoaming agent and the wort are mixed at a temperature above the cloud point temperature of the antifoaming agent i.e. preferably from 7 to 80°C, preferably from 10 to 80°C, preferably from 20 to 80°C, more preferably from 40 to 60°C, most preferably at around 60°C.

[00060] In the present examples of the invention, as presented below, the antifoaming agent Biofoam 274 was mixed with the wort at 60 °C.

[00061] The antifoaming agent and the wort are then thoroughly mixed.

6. Concentration of the wort to a malt extract

[00062] Once the pH has been adjusted, precipitate removed and the antifoaming agent added, the wort can be concentrated to a malt extract.

[00063] This can be done by conventional heating, but most preferably under gentle conditions in order to maintain the light color of the wort and avoid maillard reactions from taking place, preferably in one or more multi effect/stage evaporator(s). Examples include vacuum evaporators, spinning cone evaporators, thin film evaporators and combinations thereof. [00064] The targeted final dry substance of the malt extract is at least 50wt%, in particular of from 50 to 90wt%, preferably 60 to 85wt%, more preferably 65 to 85%, most preferably 70 to 85wt%. Particularly preferred is a dry substance content of about 75wt%.

[00065] Preferably, the concentration step (step (vi)) for preparing a malt extract according to the process of invention is carried out by vacuum evaporation At a temperature ranging from 30 to 60°C; At a pressure ranging from 10 to 220 mbar; preferably from 10 to 150 mbar; more preferably from 10 to 100 mbar; most preferably from 10 to 50 mbar; and For a total residence time of not more than 1 hour, preferably not more than 45 minutes; and preferably using a multi-effect evaporator or alternatively a series of evaporators, for example a spinning cone evaporator in series with a thin film evaporator.

7. Properties of the malt extract

[00066] The process thus provides a novel malt extract according to the invention having:

- a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, more preferably less than 5 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance concentration of 1 lwt%; and

[00067] The color in normalized EBC units is determined as described above.

[00068] The malt extract according to the invention preferably has a maltose content of from 40 to 70wt%, preferably 45 to 65wt%, more preferably 50 to 60wt% on a dry weight basis. [00069] The malt extract according to the invention is preferably a syrup having a dry substance concentration of at least 50wt%, in particular from 50 to 90wt%, preferably 60 to 85wt%, more preferably 65 to 85%, most preferably 70 to 85wt%. Particularly preferred is a dry substance content of about 75wt%.

[00070] The protein content of the malt extract according to the invention is preferably from 3 to 6wt%, more preferably 4 to 5wt%, on a dry weight basis.

[00071] The malt extract according to the invention preferably further comprises an antifoaming agent, preferably selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils, as described above.

[00072] The malt extract according to the invention preferably comprises at least 0.1wt%, at least 0.5wt%, at least lwt%, at least 1.5wt%, at least 2.5wt%, at least 3.5wt%, at least 4.5wt% or at least 5.5wt% of antifoaming agent on a dry substance basis; The malt extract according to the invention preferably comprises preferably at most 25wt%, at most 20wt%, at most 15wt%, at most 12.5wt%, at most 10wt%, at most 8wt% or at most 7wt% of antifoaming agent on a dry substance basis. Preferably the antifoaming agent is selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils, as described above. [00073] The malt extract according to the invention preferably comprises one or more of:

- food-grade acid(s), preferably natural food-grade acid(s), more preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof, or combination thereof, most preferably selected from citric acid, gluconic acid and ascorbic acid;

- food- grade calcium salt(s), preferably natural food-grade calcium salt, more preferably calcium sulphate.

[00074] The malt extract according to the invention thus preferably consists of natural substances.

8. Optional further drying of the malt extract syrup to obtain a powder

[00075] If the powder form of the malt extract is required, then the syrup obtained from step (vi) can optionally be further dried using any technique which removes water without altering significantly the sensory properties of the dried product chosen from spray drying, fluid bed drying, drum drying, agitated thin film drying, pulse combustion drying, microwave drying, infrared drying, spin flash drying etc.

9. Use of the malt extract

[00076] The invention also covers a food or beverage comprising the malt extract according to the invention. The food or beverage can be selected from, but is not limited to, bakery foods, confectionery (such as malted confectionery e.g. Maltesers®), cereal-based products such as breakfast cereals and cereal bars, biscuits, crackers, hot or cold malt (or malted milk) beverages or powdered products therefor, beer, smoothies, milkshakes, milkshake formulations, ice cream, infant and toddler formulas, dairy products and vegetable-based dairy substitute products (such as drinks, yoghurts, desserts), table-top sweetener, snacks and foods for sports nutrition (such as gels, drinks and power bars) etc. 10. Use of the antifoaming agent

[00077] The invention also covers the use of the antifoaming agent in the preparation of a malt extract from wort, wherein the antifoaming agent is added to a wort having a pH preferably not greater than 5, more preferably from 3 to 5, even more preferably 3.5 to 5, most preferably 4 to 5.

[00078] The antifoaming agent is preferably selected from natural antifoaming agents, more preferably a plant-based oil or a blend of plant-based oils, as mentioned above.

[00079] All of the disclosures above in relation to the invention in relation to the malt extract and to the process also apply and can be combined with the concept of the invention relating to the use of the antifoaming agent in the preparation of a malt extract.

EXAMPLES

[00080] A wort with the following properties was used as the starting material:

*after double filtration on 0.45 mhi cut off

[00081] Carbohydrate composition of the wort based on HPLC analysis:

[00082] The protein content has been measured using a LECO CN928 instrument which measures the total nitrogen content which subsequently is converted to total protein content by multiplying this value with a factor of 6.25. The temperature of the furnace was set at 1100 °C. [00083] In the HPLC analysis, the carbohydrates are separated on a column filled with a cation exchange resin in the calcium form (BioRad Aminex HPX-87C; 7.8 mm diameter, 300 mm length) by elution with water. The temperature is 85 °C. The detection is done by measuring the refractive index at 40 °C. The results are expressed in g/1. A pre-column (Biorad Nr.: 125-0128) is used as a guard column.

[00084] The color in normalized EBC units is determined as described above.

Step (i)

[00085] For each acid tested, 2000 g of wort was heated in a stainless steel container in a water bath to 60°C.

Step

[00086] During gentle mixing, a food-grade acid was added to the wort to reach the desired pH according to the tables below.

Table 1: quantity of citric acid added to adjust wort pH

Table 2: quantity of ascorbic acid added to adjust wort pH

Table 3: quantity of glucono delta lactone added to adjust wort pH

*a derivative of gluconic acid that forms gluconic acid in solution

[00087] The wort was then incubated at 60°C for another 2 hours.

Step (iii)

[00088] The wort sample was centrifuged for 30 minutes at 3000g and at 40°C. The supernatant wort was separated from the sediment.

Step

[00089] The natural antifoaming agent BIOFOAM 274 is a blend of vegetable-based oils, obtainable from the company NCR Biochemical. This has been certified as a natural product, according to the UK FSA Natural Guidance 2008.

[00090] The dry substance of the wort after centrifugation was measured. BIOFOAM 274 (diluted 1000 times) was added at an amount of 25 g per metric ton of dry substance of the wort. [00091] The wort was preheated to 60°C and the antifoaming agent was added to each sample of 250 ml of wort.

Step (v)

[00092] The mixture was agitated for 5 minutes in a mixer (Kenwood Chefette) at maximum speed. After mixing, the foam and the liquid were transferred into a 1 liter graduated cylinder to measure the amount of foaming at different times.

[00093] Figure 1 shows a surprising reduction in the amount of foaming with reduced pH. It can be seen that with the same amount of antifoaming agent, a pH above 5 results in substantial foam formation. Improved activity of the antifoaming agent is seen at a pH of not more than 5. The best results are obtained at a pH of 3.7 to 4.5. The same results were observed with all three acids. Thus a reduction in pH surprisingly enhances the antifoaming properties of the antifoaming agent. Without being bound by theory, it is expected that an increase of the dosage of the antifoaming agent would result in a reduced foam formation at a higher pH.

Step

[00094] For all the three acids evaluated, 4 liters of wort having a pH of about 4 were treated as described above and then the water was evaporated to obtain a concentrated malt extract having around 70-80wt% dry substance. This was done under gentle vacuum evaporation using a rotavapor equipment with limited heat.

Temperature at 40°C Pressure set point = 10 mbar Condensation water temperature 6-8°C Flask rotation speed = 245 rpm in a 2 L round-bottomed flask [00095] Concentration of the wort from llwt% to approximately 75wt% dry substance took 40 to 45 minutes under the above described conditions. At the end of the concentration step: release of the vacuum and increase of the temperature to 60°C for approximately 5 min to facilitate the recovery of the concentrated syrup.

[00096] The following results were observed, including a sensory blind tasting test of the samples by a panel of 5 tasters. The concentrated samples of malt extracts described above were compared to a commercially available malt extract, which is considerably darker and had a higher pH (above 5).

Table 4: characteristics of the prototypes obtained compared to a commercial malt extract from

Diastatische Producten B.V.

* after double filtration on 0.45 mhi cut off

Claims

1. A malt extract having :

- a dry substance concentration of at least 50wt%;

2. The malt extract according to claim 1 having a maltose content of from 40 to 70wt%, preferably 45 to 65wt%, more preferably 50 to 60wt% on a dry weight basis.

3. The malt extract according to claim 1 or 2 wherein the malt extract is a syrup having a dry substance content of from 50 to 90wt%, preferably 60 to 85wt%, more preferably 65 to 85%, most preferably 70 to 85wt%.

4. The malt extract according to any one of the preceding claims further comprising an antifoaming agent, preferably selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils.

5. The malt extract according to claim 4 comprising at least 0.1wt%, preferably at least lwt%, of antifoaming agent on a dry substance basis.

6. The malt extract according to any one of the preceding claims further comprising one or more of:

- food-grade acid(s), preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof, or combination thereof, most preferably selected from citric acid, gluconic acid and ascorbic acid; - food-grade calcium salt(s), preferably calcium sulphate; wherein the acid(s) and/or salt(s) are preferably natural substances.

7. The malt extract according to any one of the preceding claims having a protein content of from 3 to 6wt%, preferably 4 to 5wt%, on a dry weight basis.

8. The malt extract according to any one of the preceding claims wherein the malt extract consists of natural substances.

9. A process for preparing a malt extract comprising the following steps: i. Providing a wort having a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, even more preferably less than 5 normalized EBC units, most preferably less than 4 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance concentration of llwt%; ii. Decreasing the pH of the wort to not greater than 5, preferably a pH of from 3 to 5, more preferably from 3.5 to 5, most preferably from 4 to 5, by one or more of the following:

- Adding food-grade acid(s), preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof, most preferably selected from citric acid, gluconic acid and ascorbic acid or a combination thereof;

- Adding food-grade calcium salt(s), preferably calcium sulphate;

- Adding acidified malt;

- Lactic acid obtained by fermentation of the wort with lactic acid bacteria to produce lactic acid in-situ; iii. Optionally separating and discarding any precipitate from the wort, preferably by one or more of centrifugation, decantation, filtration; iv. Adding an antifoaming agent, preferably selected from natural antifoaming agents, more preferably selected from plant-based oil or a blend of plant-based oils, to the wort; v. Mixing the antifoaming agent with the wort preferably at a temperature above the cloud point temperature of the antifoaming agent, preferably from 20 to 80 °C, more preferably from 40 to 60°C, most preferably at about 60°C; and vi. Concentrating the wort to obtain a malt extract according to any one of the preceding claims.

10. The process for preparing a malt extract according to claim 9 wherein in step (iv) at least 10 g of antifoaming agent per metric ton of dry substance in the wort is added to the wort.

11. The process for preparing a malt extract according to claims 9 or 10 wherein the concentration step (vi) is carried out by vacuum evaporation

- at a temperature ranging from 30 to 60°C;

- at a pressure ranging from 10 to 220 mbar; preferably from 10 to 150 mbar; more preferably from 10 to 100 mbar; most preferably from 10 to 50 mbar; and

- for a total residence time of not more than 1 hour, preferably not more than 45 minutes; and preferably using a multi-effect evaporator or alternatively a series of evaporators.

12. The process according to any one of claims 9 to 11 further comprising a step (vii) of drying, preferably spray drying, the malt extract obtained from step (vi) to obtain a powder.

13. A food or beverage comprising the malt extract of any one of claims 1 to 8 and other food or beverage ingredients.

14. The food or beverage according to claim 13 selected from bakery foods, confectionery (such as malted confectionery), cereal-based products such as breakfast cereals and cereal bars, biscuits, crackers, hot or cold malt beverages, beer, smoothies, milkshakes, milkshake formulations, ice cream, infant and toddler formulas, dairy products and vegetable-based dairy substitute products (such as drinks, yoghurts, desserts), table-top sweetener, snacks and foods for sports nutrition (such as gels, drinks and power bars).

15. Use of an antifoaming agent in the preparation of a malt extract from wort, wherein the antifoaming agent is added to a wort having a pH preferably not greater than 5, more preferably from 3 to 5, even more preferably 3.5 to 5, most preferably 4 to 5.

16. The use of an antifoaming agent according to claim 15 wherein the malt extract is according to any one of claims 1 to 8 or a malt extract prepared according to the process of any one of claims 9 to 12.