PROCESS FOR PRODUCING MALT

Description

[0001] The invention relates to a process for producing malt from cereal grains, in particular barley grains, comprising at least the process steps of soaking, germinating and drying the cereal grains.

[0002] The invention also relates to a process for producing a beverage.

[0003] Beer-based mixed drinks are enjoying increasing popularity. They are generally produced by mixing beer with a flavored liquid, such as lemonade. This requires a separate bottling system for the added liquid to avoid negatively impacting the beer's shelf life.

[0004] In order to produce a mixed drink from wheat beer, it is known from DE 195 07 037 A1 to inactivate the yeast fungi of the wheat beer in order to prevent a renewed fermentation process by adding the liquid that provides the desired taste due to the sugar present in it.

[0005] During mixing, unwanted substances such as sugar or wild yeasts can also enter the product, triggering unwanted fermentation or other spoilage processes. To prevent this, the products must be treated after mixing either in a flash pasteurizer or in a pasteurizer. In both cases, the shorter the heat treatment, the higher the risk of unwanted re-fermentation, but the lower the loss of aromatic substances from both the malt and the added base material.

[0006] The addition of flavorings poses a problem because they contain protein compounds that are not heat-stable, meaning that a corresponding beer-based mixed drink would not be able to be stored to the required extent.

[0007] According to DE 10 2018 291 558 A1, kilned malt components that have been exposed to smoke during the kilning process are used to flavor a beer.

[0008] DE 12 04 171 A1 describes a process for producing sour malt, which enhances the aromatic properties of malt in beer. Acidic soaking liquid is added to the green malt. After soaking, the acid is removed and the normal kilning process is carried out.

[0009] From the document DE Briggs et al. "Brewing: Science and Practice" a malt is known that is infused with spice and orange.

[0010] The present invention is based on the object of providing a process for producing malt and a beverage that is flavored to the desired extent. Flavored means that a flavor can be produced that particularly has a fruit and / or spice aroma. The aim is to ensure that the flavoring ensures that the produced beverage has the same properties, at least with regard to shelf life, as a beverage that does not have the corresponding flavor.

[0011] The basic properties of the flavoured beverage, in particular beer, should not be changed or not substantially changed.

[0012] To achieve one of the objects, a method for producing malt is proposed which is essentially characterized in that the germinated grains are partially dried, wherein the germinated grains are adjusted to a softness degree W° with W° ≤ 26% during the partial drying, are then soaked in a flavored liquid and then kilned.

[0013] The drying after germination can also be referred to as intermediate drying and the subsequent soaking in the flavored liquid as post-soaking.

[0014] Surprisingly, it has been shown that when the grain kernels are dried before kilning and after germination and then soaked again in a flavored liquid, i.e. water and a flavor carrier, and then kilned, the finished malt contains flavorings to such an extent that during further processing, such as a brewing process, the flavor is transferred to the liquid so that the beverage has the desired flavor.

[0015] Because the existing green malt is flavored after germination, the flavoring solution, which acts as a flavor steeping solution, can penetrate the endosperm to a sufficient extent. The green malt is first partially dried to reduce its water content. This optimizes the subsequent flavor steeping. The root germs should be well preserved so that the flavor steeping solution can be absorbed into the grain; they absorb moisture quickly.

[0016] The invention is characterized by the fact that the grains in the form of germinated grains are exposed to the flavored liquid, in which they are steeped. The germinated grains are first partially dried, and then, after steeping in the flavored liquid, the drying process is carried out.

[0017] In particular, it is provided that the cereal grains are adjusted during germination to a softness level W° of 40% < W° ≤ 45%, in particular 41% ≤ W° ≤ 44%, preferably 42% ≤ W° ≤ 44%.

[0018] Furthermore, the germinated grains should be adjusted to a softness W° of W° ≤ 22% during drying. The softness W° should preferably be 18% ≤ W° ≤ 25%.

[0019] The drying of the germinated grains should be carried out when the germination process is essentially or substantially complete, in particular after the grains have germinated for d days with d ≥ 4, preferably d = 5.

[0020] The invention is also particularly characterized by the fact that the germinated grains are exposed to the flavored solution when the protein solubility is between 41% and 45%. The protein solubility relates the nitrogen compounds dissolved by germination to the total nitrogen content of the malt (see MEBAK Analysis Instructions, Volume Raw Materials, Version 2016-3, Analysis R-205.12.999).

[0021] The drying itself should be carried out over a time t with 9 h ≤ t ≤ 13 h, in particular 10 h ≤ t ≤ 11 h, preferably at a temperature T with 38 °C ≤ T ≤ 42 °C, in particular T = 40 °C or T ≈ 40 °C.

[0022] In particular, it is provided that the soaking in the flavored solution (post-soaking) is carried out at room temperature, preferably in the range from 18 °C to 24 °C, wherein the soaking takes place over a time t with 1 h ≤ t ≤ 12 h, in particular 4 h ≤ t ≤ 8 h, particularly preferably 5 h ≤ t ≤ 7 h.

[0023] The degree of softening W° after re-soaking should be between 40% and 45%, in particular between 41% and 44%, preferably between 42% and 44%.

[0024] A flavoured liquid is particularly suitable as a mixture of water with a flavour from the group of fruits, especially fruit, and / or spices.

[0025] The flavoring agent can preferably be added to the water as an essence or juice. Examples of fruit flavorings include grapefruit, lemon, lime, orange, apricot, tangerine, apple, pineapple, currant, and elderflower. Spice flavorings include cardamom, allspice, or clove.

[0026] In particular, the invention is characterized by the process steps: Soaking, germination, drying of the germinated grains to a softness level W° with W° ≤ 26%, preferably 18° ≤ W° ≤ 25°, soaking in a flavored liquid with at least one flavor, such as fruit and / or spice flavoring, kilning, degermination.

[0027] The invention also relates to a beverage in the production of which a malt is used which is flavoured according to the teaching of the invention.

[0028] Further details, advantages and features of the invention emerge not only from the claims and the features derived therefrom - individually and / or in combination - but also from the following description.

[0029] They show: Fig. 1 shows a process flow for the production of flavored malt and Fig. 2 shows an analysis scheme.

[0030] Based on the Fig. 1 The inventive method, malting, for producing flavored malt will be explained. The method is explained using barley as the grain, although malt from other grains, such as wheat, spelt, rye, or even corn, can be flavored according to the inventive teachings. In particular, however, the inventive method is used for producing malt required for brewing.

[0031] In a first process step, 10 cleaned barley is mixed with water (soaking). This takes place in a soaking house, which can be a silo-like container.

[0032] In process step 12, the barley is then soaked with the addition of air. This process step represents the first wet soak, which can take place over a period of approximately 6 to 8 hours. After the first wet soak, the water content, i.e., the degree of soak of the barley grains, should be between 30% and 33%.

[0033] In a subsequent process step 14, the dry soaking step is carried out in the steeping house. For this purpose, the water is first drained from the steeping house. The barley grains lie in the steeping room, removing the resulting CO2, and the life processes in the grains begin. The first dry soaking preferably lasts approximately 10 to 14 hours.

[0034] The first dry steeping step is followed by a second wet steeping step (process step 16), in which the barley is again flooded with water. The barley is preferably submerged for approximately 3 to 5 hours to achieve a steeping degree W° between 42% and 44%.

[0035] The next step is a soaking process (process step 18). This involves conveying the so-called green malt (germinating barley) into the germination boxes. In process step 20, the green malt is placed in the germination box, and germination continues. The grains are germinated in a controlled manner, preferably for five days, with aeration and daily turning. The degree of soaking can be adjusted as required by spraying water during a turning process. During germination in the germination box, the temperature should remain constant between 20°C and 16°C.

[0036] The duration of germination is determined by the grain's sufficient dissolution, i.e., the protein in the grains is dissolved to such an extent that a protein solubility degree of between 41% and 44% is achieved. The protein solubility degree is the ratio of the nitrogen compounds dissolved during germination to the total nitrogen content of the malt (see MEBAK Analysis Instructions, Volume Raw Materials, Version 2016-3, Analysis R-205.12.999). This protein solubility degree is typically achieved after 5 days of germination, resulting in a highly dissolved green malt.

[0037] According to the invention, a preliminary or intermediate drying then takes place according to process step 22, in which the barley grains are gently dried at approximately 40°C, preferably over a period of 9 to 13 hours, resulting in a degree of softness W° in the range of 18% to 25%. The preliminary or intermediate drying is carried out in such a way that the malt germs are preserved. If these temperatures are exceeded, there is a risk of damage to the enzymes present in the grain. This should be avoided due to the subsequent brewing processes.

[0038] The corresponding barley grains, which have a degree of softness in the range between 18% and 25%, are then steeped in a flavored liquid in a process step 24 for a period of 1 h to 12 h, preferably 4 h to 8 h, particularly preferably 5 h to 7 h, preferably approximately 6 h (h = hour). The temperature should be around room temperature, in particular in the range between 18 °C and 24 °C. Due to the degree of softness after the initial or intermediate drying 22, the grains can absorb the required amount of flavored steeping solution, i.e. in particular water plus flavor carrier, in order to then carry out the kilning in process step 26, which is divided into the process steps of smoldering and drying. The green malt is dried using heat and a high air flow.

[0039] The simmering should take place over a period of preferably between 11 and 13 hours at temperatures preferably between 40 °C and 65 °C and the drying or kilning over a period of preferably between 7 and 9 hours at a temperature between 55 °C and 85 °C, preferably above 80 °C, whereby the temperature determines the colour of the malt.

[0040] After kilning, the degree of soaking, i.e., the water content, should be between 4% and 5%. The malt germs are then removed from the kilned malt by friction, thus degerminating the malt.

[0041] The corresponding malt can then be used to brew alcoholic beverages that are flavored according to the aroma stored in the kiln malt.

[0042] Based on the teachings of the invention, the initial drying (process step 22) provides highly dissolved green malt, which can readily absorb and incorporate the flavor steeping solution in the subsequent process step 24. Dissolution refers to the degree of degradation of supporting substances in the endosperm, primarily protein, which forms a rigid structure in the grain. During germination, the supporting structure is broken down, exposing the endosperm. To ensure that the flavor steeping solution can be optimally absorbed and incorporated into the endosperm, extensive dissolution, i.e., the degradation of supporting substances, is essential.

[0043] Several factors interact to achieve this. After the wet steeping (process step 16), the degree of steeping should preferably be between 42% and 44%, as the degree of steeping correlates strongly with the amount of protein dissolved in solution and the solution itself. Furthermore, during germination, the germination temperature should consistently remain in the upper range, preferably between 18°C ​​and 20°C. The desired, highly dissolved green malt, which is available after preferably 5 days of germination, is then partially or intermediately dried to reduce the water content to 20% to 25%. This involves gentle, slow drying at 40°C for a period of between 9 and 13 hours.

[0044] The gentle drying process is intended to ensure that the malt's own enzymes are not damaged and that the root germs are preserved. These enzymes are essential for further processing in the brewery and must be largely preserved.

[0045] The root germs should be preserved as well as possible so that the flavoring solution can be absorbed even better into the grain; because the root germs serve as the grain's first root system, which can absorb moisture very well and quickly.

[0046] Steeping in the flavoring solution preferably takes place over a period of 1 to 12 hours, preferably 4 to 8 hours, particularly preferably 5 to 7 hours, and preferably approximately 6 hours, so that as much flavoring solution as possible reaches the endosperm and the flavors can dissolve and integrate into the grain. The green malt is then conveyed to the kiln and dried according to standard procedures.

[0047] The aroma solutions contain, in particular, fruit and / or spice aromas, whereby water is mixed with aroma essence or aroma liquid. Fruit aromas include grapefruit, lemon, lime, orange, apricot, mandarin orange, apple, currant, and elderflower, while spice aromas include cardamom, chili, allspice, and clove.

[0048] In particular, if a flavor concentrate is used for the flavored solution during the steeping of dried, germinated grains, the concentration should be between 0.2% and 3%, particularly in the range between 0.5% and 1.5% in the steeping water. A value between 0.5% and 1.5% is achieved, for example, if the concentrate used is blackcurrant flavor (product number 2.01003, version 4.0, from the Döhler Group GFSRA, Darmstadt). If lemon concentrate is used, a lower dosage is required, as lemon is very intense. In contrast, other flavors, such as apple, require a more intense dosage.

[0049] The following example describes a malt and aroma beer recipe that includes the aromatization according to the invention.

[0050] A 10 kg sample of malting barley was mixed with water. The first wet steeping then took place over a period of between 6 and 8 hours. This was followed by a dry steeping for between 12 and 14 hours, during which aeration took place, with a 5-minute break always being observed after every 1 minute of aeration. The second wet steeping then took place over a period of between 4 and 5 hours. The additional condition was that the total steeping time be approximately 24 hours.

[0051] After the soaking process, the germination process continued over a period of 5 days. During germination, aeration was carried out in such a way that every 10 minutes of air supply was followed by a 10-minute break. The supply air temperature was set between 19°C and 16°C. The seeds were turned daily, with water added if necessary. The target soaking rate was between 42% and 44%. The inventive drying process then took place over a period of approximately 11 hours at a temperature of 40°C. The achieved soaking rate was 20%.

[0052] A sample of 6 kg of dried green malt was then soaked in a 1% currant solution for 6 hours. For this, 80 ml of 100% flavoring was mixed with 8 liters of water. The temperature was set to approximately 20 °C.

[0053] This was followed by the drying program, i.e. smoldering and drying, with the following temperatures and periods being chosen: 12 hours at 45 °C 2 hours at 55 °C 2 hours at 60 °C 6 hours at 82 °C and then shut down via 30 min at 50 °C.

[0054] A 4.3 kg batch of the resulting aromatic malt was brewed. This was followed by mashing at 60 °C and resting steps: 30 min at 62 °C, 30 min at 72 °C and 10 min at 79 °C.

[0055] After a top-up of 2 liters, the wort was boiled for 60 minutes, and hops were added 10 minutes after the start of the boil.

[0056] After the brewing process, 20 liters were available, to which yeast was added. Fermentation then took place in a fermentation tank at 12 °C to yield a residual extract of 4.0% to 4.5%. The resulting green beer was stored for 4 weeks at 6 °C. The CO2 content was then adjusted to 5.0 g / l.

[0057] Similar experiments were conducted with different concentrations of the soaking solution, i.e., the flavor-water mixture, and at different degrees of soaking after initial drying. It was found that the aroma marker, in the case of currants, ethyl 2-methylbutanoate, increased with increasing soaking. The same applied to the concentration of the soaking solution: the higher the concentration of the soaking solution, the higher the aroma marker content.

[0058] Experiments were also conducted with lemon, elderflower and apple aromas, using 1,4 cineole and linalool as aroma markers for lemon and ethyl-2-methylbutanoate, 1,8 cineole and linalool for elderflower and apple.

[0059] To evaluate the aroma in the beers, sensory analyses were conducted on both the malt and the finished beers. For the malt samples, the attributes grainy, malty, sweet, lime aroma, apple aroma, elderflower aroma, and blackcurrant aroma were evaluated using a modified quantitative descriptive analysis (QDA) scheme ( Fig. 2 ). For the beer samples, a beer scheme of the German Agricultural Society (DLG) was applied to investigate the influence of aroma malts on the quality of the finished beers, followed by a modified QDA scheme (attributes lemon aroma, apple aroma, elderflower aroma, and blackcurrant aroma) to specifically evaluate their influence on the aroma and resulting taste of the beers (Table 18). In the QDA scheme, the attributes were rated from 0 to 5 (0 = absent, 1 = weak impression, 5 = strong impression). Fig. 2 illustrates the results of the sensory analysis of the beers.

[0060] The invention is characterized by a process for producing malt from cereal grains, in particular barley grains, comprising at least the process steps of softening, germination and kilning of the cereal grains, wherein the cereal grains are partially dried after germination, wherein the germinated cereal grains are adjusted to a softness degree W° with W° ≤ 26% in the partial drying and are then exposed to a flavored liquid before kilning.

[0061] Another characteristic of the invention is that the germinated grains are adjusted to a softness W° of W° ≤ 22% during the initial drying process. Preferably, the softness W° is between 18% and 25%.

[0062] The invention is further characterized in that the cereal grains are adjusted during germination to a softness degree W° of 40% ≤ W° ≤ 45%, in particular 41% ≤ W° ≤ 44%, preferably 42% ≤ W° ≤ 44%.

[0063] Another characteristic of the invention is that the germinated cereal grains are exposed to the flavored solution when the degree of protein solubility is in the range between 38% and 46%, in particular between 41% and 44%.

[0064] The invention is further characterized in that the drying is carried out over a time t with 9 h ≤ t ≤ 13 h, in particular 10 h ≤ t ≤ 11 h, preferably at a temperature T with 38 °C ≤ T ≤ 42 °C, in particular T = 40 °C or T ≈ 40 °C.

[0065] The invention is also characterized in that the subsequent softening takes place to a degree of softening W° between 40% and 45%, in particular between 41% and 44%, preferably between 42% and 44%.

[0066] The invention is also characterized in that the soaking in the flavored solution is carried out at preferably room temperature, in particular in the range from 18 °C to 24 °C, wherein the soaking (post-soaking) takes place over a time t 1 h ≤ t ≤ 12 h, in particular 4 h ≤ t ≤ 8 h, particularly preferably 5 h ≤ t ≤ 7 h.

[0067] Furthermore, the invention is characterized in that the drying takes place after the cereal grains have germinated for d days with d ≥ 4, preferably d = 5 or d ≥ 5.

[0068] The invention is also characterized in that the flavored liquid consists of or contains a mixture of water and at least one flavor, in particular from the group of fruit and / or spice essence or juice.

[0069] Furthermore, the invention is characterized in that at least one fruit from the group lemon, lime, orange, grapefruit, orange, apricot, mandarin, apple, pineapple, currant, elderflower is used as the fruit and / or at least one spice from the group cardamom, chili, allspice, clove is used as the spice.

[0070] In particular, the invention relates to a process for producing malt from cereal grains, comprising the process steps: Soaking, germination, drying of the germinated grains to a softness level W° with W° ≤ 26%, preferably 18° ≤ W° ≤ 25°, soaking in a flavored liquid, preferably flavored with a fruit and / or vegetable flavor, kilning, degermination.

[0071] A further object of the invention is also the production of a beverage, in particular beer, using a malt produced taking into account the features explained above.

[0072] The invention also relates to a malt produced according to the process steps described above.

Claims

1. A method for producing malt from cereal grains, in particular from barley grains, comprising at least the method steps of steeping (12, 16), germinating (20) and kilning (26)w of the cereal grains, characterized in that the germinated cereal grains are interim-dried, wherein the germinated cereal grains are set in the interim drying (22) method step to a degree of steeping W° where W° ≤ 26 %, subsequently steeped in a flavored liquid and then kilned.

2. The method according to claim 1, characterized in that the flavored liquid consists of or contains a mix of water and at least one flavor from the group of fruit and / or of spice essence or juice.

3. The method according to claim 1, characterized in that the germinated cereal grains are set in the interim drying (22) method step to a degree of steeping W° where W° ≤ 22 %.

4. The method according to claim 1, characterized in that the germinated cereal grains are set in the interim drying (22) method step to a degree of steeping W° where W° 18 % ≤ W° ≤ 25 %.

5. The method according to at least one of the preceding claims, characterized in that the cereal grains are set during the germinating method step to a degree of steeping W° where 40 % ≤ W° ≤ 45 %, in particular 41 % ≤ W° ≤ 44 %, preferably 42 % ≤ W° ≤ 44 %.

6. The method according to at least one of the preceding claims, characterized in that the germinated cereal grains are subjected to the flavored solution when the degree of protein modification is in the range between 38 % and 46 %, in particular between 41 % and 44 %.

7. The method according to at least one of the preceding claims, characterized in that interim drying (22) is performed over a time t of 9 h ≤ t ≤ 13 h, in particular 10 h ≤ t ≤ 11 h, preferably at a temperature T of 38 °C ≤ T ≤ 42 °C, in particular T = 40 °C or T ≈ 40 °C.

8. The method according to at least one of the preceding claims, characterized in that steeping (24) in the flavored solution is performed at room temperature, in particular in the range from 18 °C to 24 °C.

9. The method according to at least one of the preceding claims, characterized in that steeping (24) in the flavored solution (secondary steeping) takes place over a time t of 1 h ≤ t ≤ 12 h, in particular 4 h ≤ t ≤ 8 h, preferably 5 h ≤ t ≤ 7 h.

10. The method according to at least one of the preceding claims, characterized in that secondary steeping takes place up to a degree of steeping W° of between 40 % and 45 %, in particular between 41 % and 44 %, preferably between 42 % and 44 %.

11. The method according to at least one of the preceding claims, characterized in that interim drying (22) takes place after the cereal grains have germinated over d days where d ≥ 4, preferably d = 5 or d ≥ 5.

12. Method according to at least one of the preceding claims, characterized in that at least one from the group of lemon, lime, grapefruit, orange, apricot, mandarin, apple, pineapple, currant, elderflower is used as the fruit and / or at least one from the group of cardamom, chili, pimento pepper, cloves as the spice.

13. The method for producing malt from cereal grains according to claim 1, comprising the method steps: - steeping (12, 14), - germinating (20), - interim drying (22) of the germinated cereal grains up to a degree of steeping W° where W° ≤ 26 %, preferably 18° ≤ W° ≤ 25°, - steeping (20) in a flavored liquid, preferably flavored with a fruit and / or vegetable flavor, - kilning (26), - deculming.

14. Producing a beverage, in particular beer, using a malt produced according to at least one of claims 1 to 12.