EP0701602A1 - Method for improving the properties of malted cereals - Google Patents
Method for improving the properties of malted cerealsInfo
- Publication number
- EP0701602A1 EP0701602A1 EP94918834A EP94918834A EP0701602A1 EP 0701602 A1 EP0701602 A1 EP 0701602A1 EP 94918834 A EP94918834 A EP 94918834A EP 94918834 A EP94918834 A EP 94918834A EP 0701602 A1 EP0701602 A1 EP 0701602A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cereals
- malted
- process according
- malt
- malting
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 40
- 230000008569 process Effects 0.000 claims abstract description 35
- 238000004890 malting Methods 0.000 claims abstract description 25
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 20
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 20
- 239000007858 starting material Substances 0.000 claims abstract description 19
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 239000005980 Gibberellic acid Substances 0.000 claims description 2
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 claims description 2
- IXORZMNAPKEEDV-OBDJNFEBSA-N gibberellin A3 Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)[C@H]1C(O)=O)C[C@H]2[C@]2(C=C[C@@H]3O)[C@H]1[C@]3(C)C(=O)O2 IXORZMNAPKEEDV-OBDJNFEBSA-N 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 7
- 240000006394 Sorghum bicolor Species 0.000 abstract description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 241000209056 Secale Species 0.000 abstract description 2
- 235000007238 Secale cereale Nutrition 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 39
- 229940088598 enzyme Drugs 0.000 description 23
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- 240000006024 Lactobacillus plantarum Species 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 244000168141 Geotrichum candidum Species 0.000 description 8
- 244000199866 Lactobacillus casei Species 0.000 description 8
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000159512 Geotrichum Species 0.000 description 2
- 235000017388 Geotrichum candidum Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
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- 230000001476 alcoholic effect Effects 0.000 description 2
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- 239000006285 cell suspension Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- JLJLRLWOEMWYQK-GDUNQVSHSA-N giberellic acid Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)C1C(O)=O)CC2[C@@]2(OC3=O)C1[C@]3(C)[C@@H](O)CC2 JLJLRLWOEMWYQK-GDUNQVSHSA-N 0.000 description 2
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- 244000151018 Maranta arundinacea Species 0.000 description 1
- 235000010804 Maranta arundinacea Nutrition 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
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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.
- Malting comprises the steps of steeping of the raw cereals, germination, subseguent drying or kilning and optionally root and acrospire removal.
- 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.
- this is meant to comprise both a higher total amount of enzymes as well as a higher concentration of desired enzymes.
- This better enzyme balance might be caused by enzymes produced by the starter cultures added as well as due to a promotion by added microorganisms of the activity of enzymes which are already present or developed in the cereal.
- the level of enzymes like proteases, peptidases or phytase (which can break down the undesired phytate) and tannin degrading enzymes (including tannin-like polyfenols) may be increased by the process according to the invention.
- tannins or polyfenols present in the malted cereals may shorten shelf life because they may lead to haze formation and/or off flavour.
- 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.
- the process as disclosed above has the additional benefit of improving germination at the malting stage. Among such benefits is a faster germination. This benefit reduces the need for the use of conventional germination aids, like gibberellic acid.
- Yet a further advantage of the present invention is that the filterability of the mash obtained from the malt is improved. More in particular, the time needed for filtration can be reduced by employing the present invention. This is a considerable advantage, since filtration of the mash prepared from the malts is known to cause difficulties.
- 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.
- Lactobacillus casei var rha nosu ⁇ was pre-cultured in MRS broth for 24 h at 30°C, centrifuged and washed in culture medium. Finally the biomass pellet was resuspended to the original volume.
- Lactobacillus fermentum and Pediococcus acidilactici used are commercial products from Quest International, and were not pre-cultured but applied as delivered.
- 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.
- acrospire length of the various malts after 5 days of germination is given. The length is rated into groups of 0 to 2 mm, 2 to 5 mm, 5 to 10 mm, 10 to 15 mm and bigger than 15 mm. From this table it can be seen that acrospires of the treated malt(s) are longer, indicating that they are in a further stage of development than the control. This indicates that less time is required to reach the point where a good quality malt would be kilned (acrospire length should be approximately 3/4 of the grain length) . Table 4 Rating of acrospire length of various malt samples malt Length ( mm )
- 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 wort that was prepared from the filtration trial was tasted by expert tasters.
- the flavour description is given in table 6.
- the flavour of the control is relatively green and beany, which is probably caused by the way the malt is kilned.
- clear differences could be tasted between control and especially malt treated with the Lactics mixture. These differences will only be enhanced on treating the malt with a more severe kilning regime.
- 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).
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- 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)
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Abstract
The properties of malted cereals can be improved by a process wherein starter cultures are added to the cereals prior to or during malting of said cereals. Such starter cultures may comprise moulds, yeasts and bacteria. Cereals to which the starter cultures may be added comprise wheat, barley, rye, rice, corn and sorghum. The malted cereals according to the invention may be used in the brewing, distilling and bakery industry.
Description
Method for improving the properties of malted cereals
The present invention relates to improving the properties of malted cereals, especially of malted cereals for the brewing, distilling and bakery industry.
Since ancient ages, mankind uses fermentation in the preparation of a number of foodstuffs, including beverages, meat products, dairy products etcetera. With respect to beverages, the main applications are in the field of brewing various types of beer, in providing fermented wort as is used in the whisky distilling industry. Further applications of malted cereal are in providing malt products like syrups and extracts for the bakery industry.
Before fermentation or other processing of raw vegetable material like cereal can take place, it is generally needed that this material is malted first to generate or activate a complex mix of endogenous enzymes. Malting comprises the steps of steeping of the raw cereals, germination, subseguent drying or kilning and optionally root and acrospire removal.
For malting, 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. For further processing, 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.
In the present malting processes 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. If, for
example, 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.
Besides enzymes, there are often compounds added to speed up germination during the malting stage. Faster germination is of clear economical advantage, and additionally it may lead to a higher quality malt, more fermentable sugars and improved balance between desired and undesired products. The most known and widely applied germination aid is 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. 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. Brew., 98., 139-142, 1992) .
Thus, there is a need for a process for improving the quality or properties of malted cereals in a convenient, environmentally acceptable way. Improving the quality or properties in this respect means that one or more of the following conditions is fulfilled: improving the enzyme balance in the malted cereals, increase in the amount of /3-glucanase in the malted cereals,. faster germination during malting, - improving the flavour of the malted cereals better microbial quality of the malted cereals, Which of the above conditions is to be fulfilled will depend on the end use for which the malted cereals are used, which may be in brewing different kinds of beer (including low or zero percent alcohol beer) , distilling, bakery etcetera.
It has now been found that the quality or properties of malted cereals can be improved by a process wherein starter cultures are added to the cereals prior to or during malting of said cereals. Such starter cultures may comprise moulds, yeasts and bacteria.
With respect to the improved enzyme balance, this is meant to comprise both a higher total amount of enzymes as well as a higher concentration of desired enzymes. This better enzyme balance might be caused by enzymes produced by the starter cultures added as well as due to a promotion by added microorganisms of the activity of enzymes which are already present or developed in the cereal. The level of enzymes like proteases, peptidases or phytase (which can break down the undesired phytate) and tannin degrading enzymes (including tannin-like polyfenols) may be increased by the process according to the invention. In the case of the preparation of beer, tannins or polyfenols present in the malted cereals may shorten shelf life because they may lead to haze formation and/or off flavour. Reduction of
some tannins or tannin-like polyfenols may be desired. An increased level of carbohydrate modifying enzymes like glucanase (and in particular of β-glucanase) may be obtained, which is of particular significance in the brewing industry.
With 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. With respect to 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.
Due to the metabolism of the added starter cultures, desired compounds may be formed. Desired for further processing (including mash preparation and fermentation) may be certain specific carbohydrates and proteins. As a result of this, 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.
In the case moulds or yeasts are added, suitable amounts to be added to the cereals range from 10~3 to 104 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. In the case of bacteria, 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.
By employing the process according to the invention 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.
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.
It should also be noted that the process as disclosed above has the additional benefit of improving germination at the malting stage. Among such benefits is a faster germination. This benefit reduces the need for the use of conventional
germination aids, like gibberellic acid.
Yet a further advantage of the present invention is that the filterability of the mash obtained from the malt is improved. More in particular, the time needed for filtration can be reduced by employing the present invention. This is a considerable advantage, since filtration of the mash prepared from the malts is known to cause difficulties.
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.
The invention is illustrated by the following examples but is in no way limited thereto.
Example 1
Preparation of microbial cultures
Before use in malting experiments 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 OD610 readings.
Barley
Hordeum vulgare cv Triumph (water sensitive) from 1993 harvest was used in all examples.
Application of microbial cultures
In case of Lactobacillus plantarum , 1 ml of cell suspension was added to 200 g of barley. Additions of microbial cultures to malting trials were made on equal OD basis, corresponding with 107 CFU/g barley (Colony Forming Units) .
In case of Geotrichum candidum addition, 0.7 g cell suspension of a full grown culture in MRS (ca 10 g dry weight/1) was added. In this case no "colonies" are formed therefore no CFU data can be given. These cultures were sprayed onto the barley after the steeping operation.
Steeping
Immersion steeping was carried out in two stages at T = 15°C using a 500 g batch of barley. Total barley to water ratio was 1:8 with a water change after 24 hours. During steeping there was continuous aeration of the water via circulation of a connected stirred reactor, which was aerated at a rate of 0.3 vvm (volume gas per volume liquid per minute) . No air rests were applied.
Germination
In this example, germination was carried out on a 150 gram scale using an covered sieve box (type ø 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
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.
Malt evaluation
Filtration performance was measured using the "Tepral" filtration system as described by M.Moll et.al. (Am.Soc.Brew.Chem. 4 (1) , 14-17, 1989). This system is claimed to mimic large scale filtration best, one of the reasons is that it operates at high temperatures (75°C)
From a cold extract of the malt, α-Amylase and β-Glucanase activities were measured using the Megazyme "Amylazyme" and
"Glucazyme" kits.
Results
The results of the filtration test are shown in table 1. Commercial malt A is taken as reference example of a high quality malt, while malt B is regarded as a low quality malt. It can be seen that the control is a moderately good malt. Treatment with G. candidum seems to have a negative effect on the filtration rate at gravity, however is improved after applying 1 bar pressure and would be rated as a high quality malt. The L .plantarum treated malt can be rated as a very good quality malt, both at gravity filtration and at 1 bar pressure. The results of the enzyme activities are described in table 2. No significant differences in α-Amylase activities were observed in control malts and treated malts. Important however is that α-Amylase activity in malt is generally present in high levels (excess) and is therefore not the most critical enzyme which needs to be increased. The contrary is the case with β-Glucanase in malts. The β-
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.
Table 1 Tepral filtration rates of various malt samples malt gravity 1.0 bar filtration pressure
(ml/min. ) (ml/min. )
Commercial malt A 9.9 7.2
Commercial malt B 6.5 4.6 control 8.0 5.0
G.candidum 5.8 12.6 treated
L.plantarum 11.0 12.5 treated
Table 2. Enzyme analysis of malts from example 1 malt sample α-Amylase β-Glucanase (Units/g) (ϋnits/g) control 170 265
L.plantarum treated 165 397
L.plantarum treated 183 515 control 181 224
G.candidum treated 182 332
G.candidum treated - 444
Commercial malt A 179 351
Example 2
Preparation of microbial cultures
Before use in malting experiments Lactobacillus casei var rha nosuε was pre-cultured in MRS broth for 24 h at 30°C, centrifuged and washed in culture medium. Finally the biomass pellet was resuspended to the original volume.
Alternatively, the Lactobacillus fermentum and Pediococcus
acidilactici used are commercial products from Quest International, and were not pre-cultured but applied as delivered.
Application of microbial cultures
The second set up consisted of a complete own-design 5 dm3 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 107 CFU/g.
Steeping
Immersion steeping was carried out in two stages at T = 15°C using a 500 g batch of barley. Total barley to water ratio was 1:8 with a water change after 24 hours. During steeping there was continuous aeration of the water as described in example 1. No air rests were applied.
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.
Kilning
Kilning of 125 g samples was carried out as described in example 1.
Malt evaluation Filtration performance was measured as described in example 1. Differences in germination rate were scored by monitoring
acrospire length.
Results
Initial filtration rates are described in table 3. It can be seen that filtration rates of the control malt is relatively poor but treated malts are clearly superior to the control, and would rate as high quality malt.
Table 3 Tepral filtration rates of various malt samples malt gravity filtration
(ml/min.) control 5.0 . casei v 10.6 rhamnosus
P. acidilactici 11.3
L. fermentum 12.7
In table 4. the acrospire length of the various malts after 5 days of germination is given. The length is rated into groups of 0 to 2 mm, 2 to 5 mm, 5 to 10 mm, 10 to 15 mm and bigger than 15 mm. From this table it can be seen that acrospires of the treated malt(s) are longer, indicating that they are in a further stage of development than the control. This indicates that less time is required to reach the point where a good quality malt would be kilned (acrospire length should be approximately 3/4 of the grain length) .
Table 4 Rating of acrospire length of various malt samples malt Length ( mm )
control 0-2
L. casei v > 15 rhamnosus
P. acidilactici 5-10
L. fermentum 10-15
Example 3 Preparation of microbial cultures
Before use in malting experiments 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.
Application of microbial cultures
In this example use was made of the micro-malting facility at TNO-Zeist (Nibem) . In trial-1 no cultures were added (control) . In trial 2 and 3 respectively Lactobacillus casei var rhamnosus (4.8 105 CFU/g barley) and Lactobacillus plantarum (1.3 107 CFU/g barley) were added and in trial 4, a mixture of L . casei var rhamnosus (2.4 105 CFU/g), L.jrevis (1.6 106 CFU/g) and Pediococcus acidilactici (1.4 107 CFU/g) was added. These cultures were sprayed onto the barley after the final air rest of the steeping operation.
Steeping Intermittent wet-dry steeping was carried out at T = 15°C, using initially a 2 hour wet and 2 hour air rest, followed by 12 cycles of 1 hour wet - 2 hours dry. The barley to water ratio was 1:11. After 24 hours of steeping the steep
water was replaced with fresh water.
Germination
Germination was carried out at T = 15°C, using humidified air at 10 1/min. for the first three days and 5 1/min afterwards.
Kilning
Kilning was done according to the following scheme: 11 hours at T = 50°C, followed by 2 hours at T = 60°C and 5 hours at T = 80°C.
Malt evaluation
Differences in germination rate were monitored by measuring the degree of modification according to the "Carlsberg" method (Calcofluor staining: Aastrup S & Jorgensen K.G., in Modern methods of plant analysis 1_, 56-66, 1986) .
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. Although in this experiment only "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) .
Table 5 Degree of modification of various malts after 3 day germination malt Modification (%) control 68
L. casei v 75 rhamnosus
L.plantarum 78
Lactics mixture 74
The wort that was prepared from the filtration trial was tasted by expert tasters. The flavour description is given in table 6. The flavour of the control is relatively green and beany, which is probably caused by the way the malt is kilned. Despite the "mild" kilning, clear differences could be tasted between control and especially malt treated with the Lactics mixture. These differences will only be enhanced on treating the malt with a more severe kilning regime.
Table 6 Flavour description of various malts. malt Flavour description control Raw, Green, Beany
L.plantarum More complex than control, Branny
Lactics mixture Most complex, less Green, slightly Beany
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 . breviε (90545) , P. acidilactici (90589) , L . casei var rhamnosus (90594) and L. fermentum (90596).
Claims
1. A process for improving the properties of malted cereals, characterized in that starter cultures are added prior to or during malting of said cereals.
2. A process according to claim 1, characterized in that the starter cultures are added prior to the germination step of the malting process.
A process according to claim 1-2, characterized in that the starter cultures comprise moulds.
4. A process according to claim 3, characterized in that 1100""33--110044 mmgg mmoouullddss oorr yyeeaasstt aarree aadded (based on dry weight biomass) per kg of cereal,
5. A process according to claim 1-2, characterized in that the starter cultures comprise bacteria.
6. A process according to claim 5, characterized in that the bacteria comprise lactic acid bacteria.
7. A process according to claim 5-6, characterized in tthhaatt 1100--55--110000 mmgg bbaacctteerriiaa aarree aaddddeed (based on dry weight biomass) per kg of cereal.
8. A process according to claim 1-7, characterized in that the cereals comprise barley or wheat.
9. A process according to claims 1-8, characterized in that the malted cereal is used for the preparation of beer.
10. A process for increasing the amount of glucanase, and in particular of β-glucanase, in malted cereals, characterized in that a process is used according to claims 1-9 .
11. A process for reducing the amount of phytate in malted cereals, characterized in that a process is used according to claims 1-9.
12. A process for reducing the amount of tannins and tannin-like polyfenols in malted cereals, characterized in that a process is used according to claims 1-9.
13. A process for improving the germination of cereals in malting, characterized in that a process is used according to claim 1-9.
14. A process according to claim 11, characterized in that substantially no gibberellic acid is added to the cereals prior to or during malting.
15. A process according to claim 1-14, characterized in that apart from starter cultures enzymes are added to the cereals.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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EP94918834A EP0701602A1 (en) | 1993-06-04 | 1994-06-02 | Method for improving the properties of malted cereals |
Applications Claiming Priority (4)
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EP93201594 | 1993-06-04 | ||
EP93201594 | 1993-06-04 | ||
EP94918834A EP0701602A1 (en) | 1993-06-04 | 1994-06-02 | Method for improving the properties of malted cereals |
PCT/EP1994/001793 WO1994029430A1 (en) | 1993-06-04 | 1994-06-02 | Method for improving the properties of malted cereals |
Publications (1)
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EP0701602A1 true EP0701602A1 (en) | 1996-03-20 |
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EP94918834A Withdrawn EP0701602A1 (en) | 1993-06-04 | 1994-06-02 | Method for improving the properties of malted cereals |
Country Status (6)
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EP (1) | EP0701602A1 (en) |
JP (1) | JPH08510913A (en) |
AU (1) | AU6999394A (en) |
CA (1) | CA2164104A1 (en) |
FI (1) | FI955781A0 (en) |
WO (1) | WO1994029430A1 (en) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
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US7241462B2 (en) * | 1996-07-23 | 2007-07-10 | Theo Coppens | Process for the preparation of malted cereals |
US6613371B2 (en) | 1997-07-23 | 2003-09-02 | Cargill, Incorporated | Method for malting seeds |
TW200727909A (en) * | 2002-06-26 | 2007-08-01 | Suntory Ltd | Enterokinesis promoting ingesta |
CZ2005810A3 (en) * | 2005-12-22 | 2007-05-02 | Výzkumný ústav pivovarský a sladarský, a. s. | Process for producing grain extracts by employing enzymatic hydrolysis |
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 |
EP2983506A1 (en) | 2013-03-22 | 2016-02-17 | Bühler AG | Method of treating grains and treated grains |
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 |
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 |
UA128208C2 (en) | 2017-12-28 | 2024-05-08 | Карлсберг А/С | Method for producing an extract of cereal and method for processing this extract into beverage |
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US2903399A (en) * | 1955-06-21 | 1959-09-08 | Enzymic Malt Company Ltd | Process for the production of acidified malt |
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- 1994-06-02 EP EP94918834A patent/EP0701602A1/en not_active Withdrawn
- 1994-06-02 AU AU69993/94A patent/AU6999394A/en not_active Abandoned
- 1994-06-02 WO PCT/EP1994/001793 patent/WO1994029430A1/en not_active Application Discontinuation
- 1994-06-02 JP JP7501274A patent/JPH08510913A/en active Pending
- 1994-06-02 CA CA 2164104 patent/CA2164104A1/en not_active Abandoned
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1995
- 1995-12-01 FI FI955781A patent/FI955781A0/en not_active Application Discontinuation
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JPH08510913A (en) | 1996-11-19 |
CA2164104A1 (en) | 1994-12-22 |
AU6999394A (en) | 1995-01-03 |
FI955781A (en) | 1995-12-01 |
FI955781A0 (en) | 1995-12-01 |
WO1994029430A1 (en) | 1994-12-22 |
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