Methods for Providing Whole Grain-Based Extracts

Abstract

The present invention relates to a method for preparing a whole grain based extract, the method comprising the steps of (i) providing whole grain and meal, preferably providing 50-90% by weight of whole grain and 10-50% by weight of meal based on the total of whole grain and meal, (ii) subjecting the whole grain to a single grinding and then combining the whole grain, meal and water, (iii) subjecting the ground whole grain, meal and water to enzymatic hydrolysis of the macromolecular elements in the whole grain and meal to provide a modified whole grain, (iv) inactivating the enzymes, and (v) separating the soluble fraction of the modified whole grain from the insoluble fraction of the modified whole grain to obtain a modified whole grain extract comprising the soluble fractions from the whole grain and meal. The present invention also relates to a beverage ingredient comprising the concentrate obtained by the method.

Description

[Technical field]

[0001] The present invention relates to a method for preparing a whole grain based extract, in particular to the preparation of a beverage comprising a beverage ingredient comprising a whole grain based extract, which allows to maintain the nutritional value of the whole grain and provide the beverage with desired organoleptic properties.

[0002] [Background technology] Grain extracts, such as malt extract, have been used as ingredients in beverages such as cocoa and malt drinks. Malt extracts, such as grain extracts, are produced based on the time-honored process used by brewers to produce beer. In this process, grains such as barley or wheat are harvested and dried, allowing them to be stored until needed for use. The traditional malting process involves soaking the grains in water, germinating the grains for several days, and stabilizing the grains by carefully drying them to a low moisture content, typically around 5% moisture. During the malting process, enzymes are produced to convert the starchy endosperm into soluble components. Enzymes such as α-amylase, β-amylase, β-glucanase, protease, and arabinoxylanase are synthesized within the germinating grains. During malting, these enzymes also modify the structure of the cell walls, allowing easier and more complete extraction of the soluble fraction of the grain during later steps in the process.

[0003] Malted whole grains are typically ground into a heterogeneous powder by milling, and the powder is mixed with water in a ratio of 1 part grain to 3-10 parts water (or sometimes even more). The initial temperature of the water can be about 40°C-50°C to allow the proteases and cell wall hydrolases to hydrolyze. Once this hydrolysis is sufficiently complete, the temperature is raised to 60°C-70°C to allow the α-amylase and β-amylase to hydrolyze the starch. Once hydrolysis is complete, the temperature of the slurry is raised to about 80°C to inactivate the enzymes. The slurry is passed through a separation device such as a lauter tun, decanter, or plate and frame filter. The liquid portion is separated from the insoluble / partially soluble material by a process of filtration and percolation. Percolation involves washing the insoluble grains until all of the readily soluble material has been removed. The liquid portion is stabilized by drying to a powder or by evaporating to a paste with a typical dry matter content of more than 78% (w / w).

[0004] The resulting powder or paste may be used as an ingredient in beverages. The remaining insoluble material (spent grain) is typically sold as animal feed or disposed of in landfills.

[0005] Recently, beverages have been reported that utilize grains by simply adding finely milled grains, flours, and grains that have been physically modified, such as flakes or pellets. The grain content in these beverages is limited by the impact on sensory properties and the difficulty of dissolving or suspending the grains in the beverage. The resulting beverages may have a high viscosity, more similar to a smoothie than a drink, or may have a sediment or a layer of grains floating on the surface.

[0006] US Patent No. 5,135,765 describes a method for producing protein-rich and / or fibrous products, which includes squeezing wet brewer's grains and sieving water from the squeezing brewer's grains to separate a protein-containing fraction and a fibrous fraction. US Patent No. 5,135,765 describes that pulverization of the fibrous material should be avoided, as this may make subsequent separation of the protein fraction from the fibrous fraction difficult. US Patent No. 5,135,765 further describes that the resulting fibrous fraction is used as a feed or combustible fuel.

[0007] US Patent 4,282,319 describes hydrolysis products from whole grains and methods for preparing such derived products. US Patent 4,282,319 describes the use of proteolytic enzymes to convert water-insoluble proteins to water-soluble products and further treat the starch content with amylase to form a water-soluble starch product. The product is further processed by removing the bran fraction and removing water to obtain a concentrated derived product that is dry, semi-moist, or liquid. This product can be added to food products such as bread, drinks, and cereal products as a sweetener, and the above-mentioned obtained bran can be used in bread as a fiber additive. Therefore, US Patent 4,282,319 does not describe a fiber-containing beverage ingredient that maintains the nutritional value of whole grains and has improved suspension properties.

[0008] The above products and methods suffer from the following drawbacks:

[0009] As mentioned above, in traditional grain extraction approaches, a portion of the grain is not used for beverages but rather sold as animal feed. This unused portion contains various value-added nutritional components, such as fiber, proteins, polypeptides or amino acids, vitamins and minerals.

[0010] A further drawback of conventional grain extraction is that it is not particularly suitable for grains such as barley and wheat, which produce a large proportion of insoluble material after hydrolysis.

[0011] A still further drawback lies in the effect of simply adding, for example, milled grains or grain flakes, as these ingredients tend to increase viscosity due to swelling of the fibers and result in beverages in which the grain components separate as sediment and / or float on the surface of the beverage.

[0012] Therefore, there is a need to provide methods and beverage ingredients that allow the nutritional value of whole grains to be maintained or nearly maintained, the suspension properties of the beverage ingredient to be improved, and / or a beverage having desirable organoleptic properties to be provided.

[0013] [Summary of the invention] The present invention provides that the nutritional value of whole grains is maintained or nearly maintained, allows for improved suspension properties of beverage ingredients and / or provides beverages with desirable organoleptic properties.

[0014] A first aspect of the present invention provides a method for preparing a whole grain based extract, the method comprising the steps of: (i) providing whole grains and cereal meal, preferably providing 50-90% by weight of whole grains and 10-50% by weight of cereal meal based on the total weight of the whole grains and cereal meal; (ii) subjecting the whole grain to a single grinding step, and then combining the whole grain, meal, and water; (iii) subjecting the ground whole grain, meal and water to enzymatic hydrolysis of the macromolecular components in the whole grain and meal to provide a modified whole grain; (iv) inactivating the enzyme; (v) separating the soluble fraction of the modified whole grain from the insoluble fraction of the modified whole grain to obtain a modified whole grain extract comprising the soluble fraction from the whole grain and the meal; The present invention relates to a method comprising the steps of:

[0015] Preferably the whole grains and meal are present in the range 50-60% by weight whole grains and 40-50% by weight meal.

[0016] Surprisingly, it has been found that a single milling of the whole grain is sufficient to obtain the desired mouthfeel in the final product.

[0017] Advantageously, the cereal-based fraction comprises particles having a particle size of less than 100 μm, preferably less than 50 μm, more preferably less than 30 μm.

[0018] Moreover, it was found surprisingly that the incorporation of cereal grains in the processing of unmalted whole grains, especially unmalted barley, did not affect the filtration time. Moreover, the nutritional profile of the modified malt extract was better than that of the malt extract based on 100% green barley. The taste of the final beverage produced using the modified malt extract according to the invention was similar to that of the beverage produced using the malt extract based on 100% green barley. Interestingly and surprisingly, the total available carbohydrate was also lower in the modified malt extract compared to the malt extract based on 100% green barley. It was also found surprisingly that the yield of the process using 50% green barley and 50% cereal grains was similar to that of the process using 100% green barley, and therefore no impact on productivity was observed. It was also found that the filtration rate was still the same compared to the process using 100% green barley.

[0019] Furthermore, the process according to the invention is a simpler process. It utilizes side streams or waste products that are generally less expensive than green barley. However, the final product is nutritionally superior due to its higher fiber content and higher protein. The final beverage product that can be produced with the concentrate obtained by the process according to the invention still has good texture and sensory properties, is not gritty and tastes similar to 100% by weight green barley concentrate.

[0020] In a second aspect, the present invention relates to a beverage ingredient comprising a concentrate obtained by the method according to the invention. [Brief description of the drawings]

[0021] [Figure 1] 1 shows a comparative profiling comparing a beverage made using 100% green barley extract with a beverage made using 50-50 (wt %) modified malt extract. [Diagram 2] On the left side of the figure, a schematic diagram of a brewing process producing cereal grains is shown, and on the right side of the figure, an embodiment of a method according to the invention using cereal grains in the preparation of a modified whole grain extract is shown.

[0022] The present invention will now be described in more detail. [Mode for carrying out the invention] Surprisingly, it has been found that by treating whole grain in a certain way, it is possible to improve the suspension properties of insoluble fraction without sacrificing sensory properties. This reduction in suspension properties can improve the suitability of insoluble fraction as beverage raw material. By reintroducing the treated insoluble fraction into the process for obtaining whole grain-based extract, it is possible to provide beverages with particularly desirable sensory properties. Since the suspension properties of beverage raw materials are improved and the size reduction of insoluble fraction leads to a reduction in the impact on the viscosity of beverage, more whole grain can be added to beverages.

[0023] A method according to the invention for preparing a whole grain based extract, said method comprising the steps of: (i) preparing whole grains and cereal meal, preferably 50-90% by weight of whole grains and 10-50% by weight of cereal meal based on the total weight of the whole grains and cereal meal; (ii) subjecting the whole grain to a single grinding step, and then combining the whole grain, meal, and water; (iii) subjecting the ground whole grain, meal, and water to enzymatic hydrolysis of the macromolecular components in the whole grain and meal to provide a modified whole grain; (iv) inactivating the enzyme; (v) separating the soluble fraction of the modified whole grain from the insoluble fraction of the modified whole grain to obtain a modified whole grain extract comprising the soluble fraction from the whole grain and the meal; Includes.

[0024] A process according to the present invention may be as shown in the flow chart of Figure 2. An exemplary process starts with whole grain, which may be malted before being subjected to grinding.

[0025] In the present context, the term "grinding" is any physical disruption of whole grains with the purpose of making their macromolecular structure accessible to, for example, water and / or enzymes.

[0026] As used herein, the term "cereal spent grain" refers to the insoluble fraction of the whole grain obtained after enzymatic hydrolysis or mashing.

[0027] The insoluble portion of the cereal meal is in the present context selected from cereal fibre, cereal bran and cereal meal, or a combination thereof.

[0028] The ground (malted) whole grain can then be mixed with water and optionally an enzyme to modify the whole grain. Once the whole grain is sufficiently modified, the enzyme can be inactivated and the insoluble fraction of the whole grain can be separated from the soluble fraction of the whole grain.

[0029] In one embodiment of the invention, the soluble fraction (or a fraction thereof) and the grain-based fraction (or a fraction thereof) are derived from different whole grains. Thus, the soluble fraction and the grain-based fraction do not necessarily have to be derived from the same whole grain.

[0030] In the present invention, the term "whole grain-based extract" relates to an extract obtained from treating a grain by a process according to the invention. Preferably, the whole grain-based extract comprises at least a part of the insoluble fraction of the whole grain.

[0031] In the present invention, the term "cereal-based fraction" relates to a fraction obtained from treating the insoluble fraction of a modified whole grain by the process presented in the present invention. Preferably, the cereal-based fraction comprises the insoluble fraction of a whole grain.

[0032] In this context, the term "insoluble fraction" refers to the fraction obtained from whole grains that contains insoluble fiber, i.e. insoluble dietary fiber that is not fermented in the large intestine or is only slowly digested by the intestinal microflora. Examples of insoluble fiber include cellulose, hemicellulose, resistant starch type 1 and lignin. Further benefits of insoluble fiber include the promotion of intestinal function by stimulating peristalsis, which makes the colon muscles work harder, stronger and function better. There is also evidence that the intake of insoluble fiber may be associated with a reduced risk of intestinal cancer.

[0033] Dietary fiber is the edible parts of plants that are not broken down by digestive enzymes. Dietary fiber is fermented in the human large intestine by the bacterial flora. There are two types of fiber: soluble and insoluble. Both soluble and insoluble dietary fiber can promote many positive physiological functions, such as good intestinal transit, which helps prevent constipation, or a feeling of fullness. Health organizations recommend an intake of 20-35g of fiber per day, depending on weight, sex, age, and energy intake.

[0034] In contrast to the insoluble fraction, there is a soluble fraction that is obtained from the process described by this invention. The soluble fraction contains soluble fiber and other soluble parts of the whole grain, such as proteins, vitamins, minerals, sugars, etc.

[0035] In this context, "soluble fiber" may also include dietary fiber that undergoes complete or partial fermentation in the large intestine. Examples of soluble fiber from cereals include β-glucan, arabinoxylan, arabinogalactan, and resistant starch type 2 and type 3, and oligosaccharides derived from the latter. Soluble fiber from other sources includes, for example, pectin, acacia gum, gum, alginate, agar, polydextrose, inulin, and galactooligosaccharides. Some soluble fibers are called prebiotics because they are the energy source for probiotics present in the large intestine. Additional benefits of soluble fiber include glycemic control, which is important in preventing diabetes, controlling cholesterol, or reducing the risk of cardiovascular disease.

[0036] In one embodiment of the invention, the soluble fraction may be a malt extract.

[0037] The starting material in the process can be whole grain, which is a product made from the cereal kernel including the entire edible part of the grain, i.e., the germ, endosperm and bran.

[0038] In one embodiment of the invention, the whole grain may be provided from whole grain cereals, cereal products as disclosed in EP 0031050, liquid whole grain (LWG), milled whole grains or flour, or any combination thereof.

[0039] In the present context, the term "cereal" relates to monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible starchy grain.

[0040] In one embodiment of the present invention, the whole grain is selected from the group consisting of barley, brown rice, wild rice, bulgur, maize, millet, oats, sorghum, spelt, triticale, rye, wheat, wheat grain, teff, canary grass, pigeon oat, fonio and pseudocereals. Plant species that do not belong to the grass family but produce similar starchy seeds or fruits that can be used in the same way as cereal grains are called pseudocereals. Examples of pseudocereals include amaranth, buckwheat, tartary buckwheat and quinoa.

[0041] Preferably, the cereal meal is derived from a cereal grain selected from the group consisting of barley, sorghum, rice, wheat, oats and combinations thereof. Preferably, the cereal meal is derived from barley.

[0042] In a further embodiment of the invention, the terms "cereal" and / or "whole grain" include both cereals and pseudo-cereals. Preferably, the terms "cereal" and / or "whole grain" do not include pseudo-cereals.

[0043] In a preferred embodiment of the present invention, the whole grain is a malted whole grain.

[0044] One advantage of the insoluble fraction provided by the process described in this invention may be the improved suspension properties of the insoluble fraction, for example compared to the suspension properties of an unprocessed insoluble fraction having a main particle size of greater than 100 μm.

[0045] As used herein, the term "suspension properties" refers to the degree to which the insoluble fraction is suspended in the liquid phase. Typically, insoluble particles can be dispersed throughout the liquid phase by mechanical agitation, stirring or shaking. A suspension is a solution in which, when left undisturbed, the insoluble fraction will eventually settle, or at least a portion of the insoluble fraction will eventually settle over time.

[0046] In a preferred embodiment of the process according to the invention, the whole grain is an unmalted whole grain.

[0047] The cereal grains used in the present process are preferably obtained from the processing of malted or unmalted grains.

[0048] In a preferred embodiment, the soluble fraction resulting from the separation in step (iv) of the process according to the invention is concentrated to a residual starch level of preferably less than 40% (w / w), preferably less than 30% (w / w).

[0049] Advantageously, the beverage raw material comprises a concentrate obtainable by the process according to the invention, having a residual starch content of less than 30% (w / w) starch, preferably less than 5% (w / w) starch, more preferably less than 2% (w / w) starch.

[0050] Advantageously, the concentrate obtained by the process according to the invention comprises at least 10% and up to 97.5% (w / w) of a soluble fraction before concentration.

[0051] The hydrolysis in the method according to the invention may be carried out using a mixture of enzymes with different functions selected from the group consisting of α-amylases, proteases, xylanases, cellulases, β-glucanases, pullulanases, lipases, or combinations thereof.

[0052] Another aspect of the present invention relates to a whole grain based extract obtainable from the above process.

[0053] Yet another aspect of the present invention is a method for preparing a beverage having improved organoleptic properties and / or improved nutritional value, comprising the steps of: (a) providing a beverage ingredient according to the present invention; (b) mixing the beverage raw material of step (a) with a liquid ingredient to obtain a beverage; The present invention provides a method comprising:

[0054] Yet another aspect of the present invention is a method for producing a medicament for use in a method for the treatment of osteoporosis, comprising: (1) a liquid component; and (2) Beverage ingredients according to the present invention The present invention provides a beverage comprising:

[0055] The present invention also relates to the use of modified whole grain extracts, including soluble fractions from whole grains and cereal meals, in cooking sauces, chocolates, binders for cereal bars, and breakfast cereals.

[0056] Compared to existing malt extracts, the concentrate obtained using the method according to the invention is higher in soluble protein and dietary fiber from the grain, lower in sugar and more sustainable due to the use of by-products or side streams or meal from the flour or grain mashing process. Therefore, the product may also be less expensive to produce compared to regular malt extracts due to the use of by-products and less grain.

[0057] In order to control the sensory properties of the beverage and / or to improve the nutritional value of the beverage, it is preferred that at least 50% of the insoluble fraction comprises particles having the above-mentioned particle size, such as at least 75% of the insoluble fraction comprises particles having the above-mentioned particle size, such as at least 90% of the insoluble fraction comprises particles having the above-mentioned particle size, such as at least 95% of the insoluble fraction comprises particles having the above-mentioned particle size, such as at least 98% of the insoluble fraction comprises particles having the above-mentioned particle size.

[0058] In one embodiment of the present invention, the comminution in the process is carried out by use of a method selected from the group consisting of milling, ultrasonication, micronization, high pressure homogenization, extrusion and combinations thereof.

[0059] Additionally, water may be added to the grinding of whole grains to make the grinding process more effective.

[0060] Following the grinding process, the ground whole grain may be subjected to hydrolysis of the macromolecular components of the whole grain, for example, the ground whole grain may be subjected to hydrolysis of carbohydrates and / or proteins, and / or lipids, and / or other organic components (e.g., polyphenols).

[0061] In one embodiment of the invention, for example the hydrolysis of carbohydrates and / or proteins (in step (iii)) may be an enzymatic modification. Preferably, the enzymatic modification may be carried out at a temperature in the range of 10°C to 122°C, preferably in the range of 20°C to 100°C, for example in the range of 20°C to 40°C or in the range of 40°C to 65°C.

[0062] In a further embodiment of the invention, for example the hydrolysis of carbohydrates and / or proteins (in step (iii)) may be carried out until substantially complete denaturation of the starch has occurred. The term "substantially complete denaturation" relates to that at most 10% of the original starch content may remain after denaturation, such as for example at most 5% of the original starch content, for example at most 2%, such as at most 1%, for example at most 0.5%.

[0063] For example, the hydrolysis of carbohydrates and / or proteins in step (iii) may be carried out by one or more endogenous enzymes and / or by the addition of one or more exogenous enzymes, or by a combination thereof.

[0064] With regard to one or more exogenous enzymes, such exogenous enzymes may be selected from the group consisting of proteases, dextrinases, cell wall hydrolases, amylases and amyloglucosidases, fragments thereof, and any combination thereof. Preferably, a mixture of several of the above enzymes can be used.

[0065] In order to maintain the nutritional value of the whole grain, at least one of the one or more exogenous enzymes may be an enzyme that does not exhibit denaturing activity towards dietary fiber when in an active state.

[0066] In one embodiment of the invention, at least one of the endogenous and / or exogenous enzymes is a protease and / or an amylase. The protease may be active at alkaline, neutral and / or acidic pH conditions.

[0067] In further embodiments of the invention, the protease may be a metalloprotease, a threonine protease, a cysteine ​​protease, an aspartic acid protease, a glutamic acid protease, a serine protease, or a combination thereof.

[0068] The amylase may preferably be an α-amylase, such as 1,4-α-D-glucan glucanohydrolase or glycogenase, a β-amylase, such as 1,4-α-D-glucan maltohydrolase or saccharogen amylase, a glucoamylase, such as amyloglucosidase or exo-1,4-α-glucosidase, or any combination thereof.

[0069] The process may further comprise a step of inactivating the enzymatic activity, for example when the hydrolysis of carbohydrates and / or proteins has reached substantially complete denaturation. This inactivation may be carried out by changing the temperature to a temperature in the range of 40-130° C., preferably in the range of 75-85° C. Preferably, the inactivation may be carried out for at least 15 seconds, such as at least 30 seconds, for example at least 1 minute, such as at least 5 minutes, for example at least 10 minutes, such as at least 20 minutes, for example at least 30 minutes.

[0070] Hydrolysis of the different macromolecular components of the whole grain can also be achieved by any other means known in the art, such as chemical modification, for example acid hydrolysis.

[0071] Once hydrolysis is complete and the soluble portion of the whole grain is liberated from the insoluble portion, the soluble and insoluble fractions can be separated. Thus, in one embodiment of the invention, the separation of the soluble fraction from the insoluble fraction (in step (iv)) can be selected from the group consisting of filtration, centrifugation, decantation and combinations thereof.

[0072] Depending on the use of the soluble fraction, it may be further processed to provide different fractions containing specific components or it may be concentrated. Preferably, the soluble fraction obtained from the separation (in step (iv)) is concentrated. The concentrate may contain at least 10% and up to 97.5% (w / w) of the soluble fraction before concentration. The final concentrate may be in the form of a liquid, gel or powder.

[0073] The resulting insoluble fraction may be subjected to further processing.

[0074] In one embodiment of the invention, the insoluble fraction of the modified whole grain (obtained from separation step (v)) may be subjected to a second enzymatic treatment, chemical treatment, fermentation, or a combination thereof before, during or after the second grinding (in step (v)).

[0075] The further processing step may be a second enzymatic treatment. Preferably, the second enzymatic treatment is carried out by one or more exogenous enzymes. In one embodiment of the present invention, the one or more exogenous enzymes are cell wall hydrolases, preferably selected from the group consisting of arabinoxylanase, β-glucanase, cellulase, endoxylanase (including endo-1,4-β-xylanase, EC 3.2.1.8), β-xylosidase (including xylan 1,4-β-xylosidase, EC 3.2.1.37), α-glucuronidase (including α-glucosiduronase, EC 3.2.1.139), α-arabinofuranosidase (including α-L-arabinofuranosidase, EC 3.2.1.55), acetyl xylan esterase (EC 3.1.1.72, including β-xylosidase and fragments thereof).

[0076] The effect of the one or more exogenous enzymes may be a change in the structural properties of the whole grain and / or the insoluble fraction and / or an improvement in functionality, such as taste and nutritional properties.

[0077] The processed insoluble fraction resulting from the processes described herein is referred to as the grain-based fraction, which may preferably be used directly as a beverage ingredient.

[0078] In one embodiment of the invention, the beverage raw material comprises a cereal-based fraction. The cereal-based fraction resulting from the denaturation of the insoluble part of the milled and hydrolyzed whole grain comprises particles having a particle size of at most 100 μm, such as at most 50 μm, for example at most 30 μm, and a residual starch level of at most 20% (w / w) starch, such as at most 5% (w / w) starch, for example at most 3% (w / w) starch, such as at most 2% (w / w) starch, for example at most 1% (w / w) starch.

[0079] In the present context, the term "whole grain-based extract" relates to a whole grain-based extract comprising an insoluble fraction or a combination of a soluble and an insoluble fraction.

[0080] In another embodiment of the invention, the beverage ingredient comprises 5-30% (w / w) dietary fiber, such as 8-25% (w / w) dietary fiber, for example 10-20% (w / w) dietary fiber, for example 12-17% (w / w) dietary fiber.

[0081] Yet another embodiment of the modified grain-based fraction comprises 25-75% (w / w) dietary fiber; 10-35% (w / w) protein and 10-35% (w / w) carbohydrates.

[0082] As mentioned above, the whole grain based extract may be a combination of both soluble and insoluble fractions. In one embodiment of the invention, the beverage ingredient comprises at least 15% (w / w) of the soluble fraction of modified whole grain, such as at least 25% (w / w), such as at least 50%, for example at least 75%.

[0083] In one embodiment of the invention the beverage ingredient comprises at most 70% (w / w) protein or fragments thereof, such as at most 50% (w / w) protein or fragments thereof, for example at most 20% (w / w) protein or fragments thereof, such as at most 2% (w / w) protein or fragments thereof, for example at most 1% (w / w) protein or fragments thereof.

[0084] In another embodiment of the invention, the beverage ingredient comprises at least 5% (w / w) protein or fragments thereof, such as at least 10% (w / w) protein or fragments thereof, such as at least 25% (w / w) protein or fragments thereof, such as at least 50% (w / w) protein or fragments thereof, for example at least 60% (w / w) protein or fragments thereof.

[0085] The beverage ingredient of the present invention may advantageously be a high sugar beverage ingredient or a low sugar beverage ingredient.When the beverage is a high sugar beverage ingredient, the beverage ingredient comprises more than 50% (w / w) to 95% (w / w) sucrose, such as at most 85% (w / w) sucrose, such as at most 75% (w / w) sucrose, such as at most 65% (w / w) sucrose.When the beverage ingredient is a low sugar beverage ingredient, the beverage ingredient comprises at most 50% (w / w) sucrose, such as at most 40% sucrose, such as at most 25% sucrose, such as at most 15% sucrose, such as at most 10% sucrose, such as at most 5% sucrose, such as 0% sucrose.

[0086] In order to control and / or improve the sensory impression of the beverage and the beverage ingredients, the beverage ingredients include flavor ingredients. In one embodiment of the present invention, the flavor ingredients may be selected from the group consisting of cocoa, coffee, fruit, malt, soy, tea, vegetable, and any combination thereof.

[0087] The beverage ingredients may also include a fat component. In one embodiment of the invention, the fat component may be a vegetable fat component, a fish oil component, or a combination thereof.

[0088] The beverage ingredients may further include dairy ingredients, such as skim milk ingredients and / or dairy ingredients.

[0089] Depending on the application and manufacturing conditions of the beverage ingredient, the beverage ingredient may be in the form of a liquid, concentrate, puree or powder.

[0090] For the purposes of the present invention, the malt extract may be considered the soluble fraction of the modified whole grain.

[0091] In another embodiment of the invention, the beverage ingredients comprise, on a dry matter basis, 10-50% (w / w), preferably about 30% (w / w) of a modified cereal-based fraction; 15-45% (w / w), preferably about 20% (w / w) of skimmed milk powder; and 8-30% (w / w), preferably about 15% (w / w) of sucrose.

[0092] In a preferred embodiment of the beverage ingredient, the beverage ingredient has 10-15% by weight protein and 5-10% by weight fiber.

[0093] The beverage raw material may preferably be used for the preparation of a beverage. In particular, the beverage raw material may be used for the preparation of a beverage having improved organoleptic properties and / or improved nutritional value.

[0094] This beverage is (a) providing a beverage ingredient according to the present invention; (b) mixing the beverage raw material of step (a) with a liquid ingredient to obtain a beverage; It can be prepared by

[0095] The liquid ingredient may be any type of ingestible liquid ingredient. Preferably, the liquid ingredient may be selected from the group consisting of water, milk, fruit juice, vegetable juice or any combination thereof.

[0096] The dairy component may be selected from the group consisting of whole milk, whey fractions, casein, and any combination thereof.

[0097] therefore, (1) a liquid component; and (2) Beverage ingredients according to the present invention A beverage may be provided comprising:

[0098] In this context, the term "beverage" refers to a composition in the form of a dry powder, a slurry or a liquid. It should be understood that a dry powder can be reconstituted in any applicable liquid suitable for consumption. A slurry or liquid can be further diluted using any applicable liquid suitable for consumption.

[0099] The beverage may comprise at least 5% (w / w) of the soluble fraction of the modified whole grain on a ready-to-drink basis, such as at least 10% (w / w) of the soluble fraction of the modified whole grain on a ready-to-drink basis, for example at least 20% (w / w) of the soluble fraction of the modified whole grain on a ready-to-drink basis, such as at least 30% (w / w) of the soluble fraction of the modified whole grain on a ready-to-drink basis, for example at least 50% (w / w) of the soluble fraction of the modified whole grain on a ready-to-drink basis.

[0100] The concentration of the cereal based fraction may be at least 5% (w / w) of the beverage on a ready-to-drink basis, such as at least 10% (w / w) of the beverage on a ready-to-drink basis, such as at least 20% (w / w) of the beverage on a ready-to-drink basis, such as at least 20% (w / w) of the beverage on a ready-to-drink basis, such as at least 30% (w / w) of the beverage on a ready-to-drink basis, such as at least 50% (w / w) of the beverage on a ready-to-drink basis, such as at least 75% (w / w) of the beverage on a ready-to-drink basis.

[0101] Further, the beverage may have a concentration of protein or fragments thereof of at least 5% (w / w) of the beverage, such as at least 10% (w / w) of the beverage, such as at least 15% (w / w) of the beverage, such as at least 20% (w / w) of the beverage, for example at least 25% (w / w) of the beverage.

[0102] It is possible to increase the whole grain content of a beverage, which may provide health benefits to the consumer.

[0103] Such health benefits may be selected from improving gastrointestinal health, providing a better immune system, providing healthy aging, reducing constipation, lowering cholesterol, reducing the incidence of cardiovascular disease, reducing obesity, reducing the incidence of diabetes, or any combination thereof.

[0104] In the present context, the term "(w / w)" relates to weight to weight ratio of compounds or products on a dry matter basis, unless otherwise stated.

[0105] It should be noted that embodiments and features described in the context of one aspect of the invention also apply to other aspects of the invention.

[0106] All patent and non-patent literature cited in this application is hereby incorporated by reference in its entirety.

[0107] There are several advantages to having a grain-based fraction with improved suspension properties. I. The whole grain and fiber content in final products, such as beverages, can also be increased without substantially affecting the sensory parameters of the product. II. The nutritional value of whole grains can be maintained. III. Increased satiety and slower digestion without substantially affecting the sensory parameters of the product. Currently, fortifying beverages with whole grains is limited by non-flowing viscosity, grainy texture, and taste issues. However, the use of whole grains processed according to the present invention in beverages can provide the desired viscosity, the desired sensory parameters, smooth texture, minimal impact on flavor, and added nutritional health and wellness value. IV. A further advantage may be improving the carbohydrate profile of the final product by replacing traditional exogenous sweeteners such as glucose syrup, high fructose corn syrup, invert sugar, maltodextrin, sucrose, fiber concentrates, etc. with healthier sweetener sources.

[0108] The invention will now be described in further detail by the following non-limiting examples. [Example] Example 1 Comparative profiling comparing beverages made with 100% green barley extract to beverages made with 50-50 (wt%) modified malt extract. Table 1 shows a comparison of filtration, percolation rates and yields between the 100% green barley based malt extract process and the modified malt extract process. In this context, the percolation process is carried out after the filtration process, where water passes through the meal to further extract the soluble material trapped in the meal and maximize the overall process yield. Yield in this context is defined as the amount of dry matter extracted per 100 g dry matter of the raw material.

[0109] [Table 1]

[0110] Table 2 shows a comparison of the nutritional profile of 100% green barley-based malt extract and the modified malt extract at 80% total solids. Protein and fiber are significantly higher in the modified malt extract compared to 100% green barley malt extract, and available carbohydrates are reduced.

[0111] [Table 2]

[0112] FIG. 1 shows a comparative profiling of a beverage made using 100% green barley extract compared to a beverage made using 50-50 (wt %) modified malt extract.

[0113] Eleven tasters participated in the tasting. The data suggests that, except for phase separation, none of the attributes deviated more than +1 / -1, indicating that the differences were not significant.

[0114] Example 2 Enzymatic hydrolysis of wet cereal meal to improve the nutritional properties of the extract The wet meal obtained as the insoluble matter from the filtration process of the malted barley is combined with the malted barley grist in a 1:1 ratio and subjected to an enzymatic hydrolysis process, which is intended to further dissolve the insoluble matter present in the wet meal to obtain a filtrate, which is then subjected to an evaporation process to increase the total solids content. The purpose of further dissolving the wet meal is to adjust the nutritional profile of the extract, called modified malt extract, which may have a higher protein and dietary fiber content.

[0115] Example 3 Cocoa beverage with modified whole grain and bran malt extract The powder is dosed at 15 g per 100 mL of water and is defined as a serving size of 28-30 grams. The powder contains 30-40% modified whole grain and bran malt extract (preferably about 38%), 15%-40% skimmed milk powder (preferably about 21%), 10-20% sugar (preferably 15%), 10-20% cocoa (preferably 12%) and 5-15% fat (10%), the whole grain and bran malt extract containing about 1-5% spent grain meal, which consists of about 50% insoluble fiber, about 25% protein and about 25% carbohydrate. The beverage has a caloric value of less than 255 kcal per serving and is intended to be consumed as a major part of a meal (e.g. breakfast).

Claims

1. 1. A method for preparing a whole grain based extract comprising the steps of: (i) providing whole grains and meal, the whole grains being in an amount of 50-90% by weight and 10-50% by weight of meal, based on the total weight of the whole grains and the meal; (ii) subjecting the whole grain to a single grinding step, and then combining the whole grain, the meal, and water; (iii) subjecting the ground whole grain, the meal, and water to enzymatic hydrolysis of macromolecular components in the whole grain and the meal to provide a modified whole grain; (iv) inactivating the enzyme; (v) separating a soluble fraction of the modified whole grain from an insoluble fraction of the modified whole grain to obtain a modified whole grain extract comprising a soluble fraction from the whole grain and the meal; A method comprising:

2. 10. The method of claim 1, wherein the whole grain is an unmalted whole grain.

3. 2. The method of claim 1, wherein the cereal meal is obtained from the processing of malted or unmalted grains.

4. 2. The method of claim 1, wherein the cereal meal is derived from a grain selected from the group consisting of barley, sorghum, rice, wheat, oats, and combinations thereof.

5. 2. The method of claim 1, wherein the soluble fraction obtained from the separation in step (v) is concentrated to a residual starch level of less than 40% (w / w).

6. 6. The method of claim 5, wherein the concentrate comprises at least 10% and up to 97.5% (w / w) of the soluble fraction prior to concentration.

7. 2. The method of claim 1, wherein the hydrolysis is carried out using a mixture of enzymes with different functions selected from the group consisting of α-amylase, protease, xylanase, cellulase, β-glucanase, pullulanase, lipase, or combinations thereof.

8. 6. A beverage ingredient comprising a concentrate obtained by the process of claim 5, wherein the residual starch level is less than 30% (w / w) starch.

9. The raw materials comprise, on a dry matter basis, 25-45% (w / w) of a concentrated modified cereal-based fraction; 15-25% (w / w) of skimmed milk powder; 10-20% (w / w) of carbohydrates; 10-20% (w / w) of cocoa; and 5-15% (w / w) of fat components. The beverage ingredient of claim 8 .

10. A method for preparing a beverage having improved organoleptic properties and / or improved nutritional value, comprising the steps of: (a) providing a beverage ingredient according to claim 8 or 9; (b) mixing the beverage raw material of step (a) with a liquid component to obtain a beverage; A method comprising:

11. The method of claim 10, wherein the liquid ingredient is selected from the group consisting of water, milk, fruit juice, vegetable juice, or any combination thereof.

12. It is a beverage (1) a liquid component; and (2) The beverage ingredient according to claim 8 or 9. A beverage consisting of.

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