Pulsed electric field treatment of barley to accelerate malting process

Abstract

Malt quality is assessed by indicators: β-glucan quantity, α-amylase activity, Free Amino Nitrogen (FAN) content, and overall extract concentration in the finished malt. Pulsed Electric Field (PEF) treatment of barley accelerates malt production. A small-scale trial of 250 g–1.00 kg barley was evaluated for germination at two PEF treatment conditions. Barley rootlet length during germination for PEF treatment conditions was observed to be 1.3 mm longer than for the control. Large-scale trials of 1.00 kg–3.00 kg barley, resulted in an increase in germination rate and a decrease of β-glucan concentration in the PEF treated barley. Micromalted barley using PEF parameters of 1.0 kV / cm and 15.0 kJ / kg displayed a reduction in β-glucan concentration by 38%, and increase in malt extract by 1.5%, FAN by 6.2%, and α-amylase by 8.4%. Thus, PEF treated barley generates more and better malt, and leads to greater efficiency in the beer making process.

Description

TITLE: PULSED ELECTRIC FIELD TREATMENT OF BARLEY TOACCELERATE MALTING PROCESSCROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to provisional patent application U.S. Serial No. 63 / 554,782, filed February 16, 2024. The provisional patent application is hereby incorporated by reference in its entirety herein, including without limitation: the specification, claims, and abstract, as well as any figures, tables, appendices, or drawings thereof.TECHNICAL FIELD

[0002] Methods herein relate to subjecting barley to pulsed electric fields to improve germination rates and accelerate the malting process.BACKGROUND

[0003] The malting process takes one week to transform raw barley to malt and involves three steps: steeping, germination, and kilning. Of the three stages of malt production, germination requires the most time, typically between 68 to 72 hours. Malt quality is critically important to achieve the desired attributes of the finished beer, and the process of making malt is a timeconsuming craft that generally cannot be expedited.BRIEF DESCRIPTION OF THE FIGURES

[0004] The following drawings form part of the specification and are included to further demonstrate certain embodiments. In some instances, embodiments can be best understood by referring to the accompanying figures in combination with the detailed description presented herein. The description and accompanying figures may highlight a certain specific example, or a certain embodiment. However, one skilled in the art will understand that portions of the example or embodiment may be used in combination with other examples or embodiments.

[0005] FIG. 1 shows soak-Time before PEF treatment results for 1 kg sample size using a PEF treatment of 1.0 kV / cm and 14.0 kJ / kg for all PEF treatments and control. A two-minute soak time resulted in longer rootlet length than the control.

[0006] FIG. 2A-B shows day 3 barley germination, where control (FIG. 2A), and PEF treatment at a field strength of 1.0 kV / cm and a specific energy 14.0 kJ / kg (FIG. 2B), both show robust radical emergence.

[0007] FIG. 3 shows steeping index over time results for 1 kg sample size for “low” (1.0 kV / cm and 14.0 kJ / kg), “high” (3.0 kV / cm and 20.0 kJ / kg), and control. It took over 15 h. of steeping to see any measurable difference in steeping index values for all test cases.

[0008] FIG. 4 shows day 3 germination results for 1 kg sample size, where control is none, “low” is 1.0 kV / cm and 14.0 kJ / kg, and “high” is 3.0 kV / cm and 20.0 kJ / kg, n=3.

[0009] FIG. 5A-B shows germination conditions for small-scale and large-scale, where 1 kg sample sizes (FIG. 5A) were scaled-up to 3 kg sample sizes (FIG. 5B).

[0010] FIG. 6 shows steeping Index Score results for large-scale for “low” PEF treatments (A- D), control (E), and “high” PEF treatments (F-I) after 28 h. of steeping, n=3. After 28 h. of steeping, multiple PEF treatments at both “low” and “high”, have lower steep index scores (higher degree of hydration) than the control. While multiple PEF treatments took in more water, no significant difference can be seen between the control and any of the PEF treatments.

[0011] FIG. 7 shows day 3 germination results for 3 kg sample size. Test cases A-D are “low” PEF treatments, E is control, and F-I are “high” PEF treatments, n=3. After 68 h. of germination, multiple PEF treatments at both “low” and “high”, have longer rootlet length than the control. While multiple PEF treatments grew better, no significant difference can be seen between the control and any of the PEF treatments.

[0012] FIG. 8 shows P-Glucan results for 3 kg sample size. Test cases A-D are “low” PEF treatments, E is control, and F-I are “high” PEF treatments, n=3. Multiple PEF treatments had lower P-glucan content than the control. While multiple PEF treatments had lower P-glucan content, no significant difference can be seen between the control and any of the PEF treatments.

[0013] FIG. 9 shows P-Glucan concentration (mg / L) results for micro-malted barley, comparing a control to three different PEF treatment levels (1.0 kV / cm and 5.0 kJ / kg (A), 1.0 kV / cm and 15.0 kJ / kg (B), and 3.0 kV / cm and 15.0 kJ / kg (C)), n=3, * indicate significant difference from control value.

[0014] FIG. 10 shows extract concentration (mg / L) results for micromalted barley, comparing a control to three different PEF treatment levels (1.0 kV / cm and 5.0 kJ / kg (A), 1.0 kV / cm and 15.0 kJ / kg (B), and 3.0 kV / cm and 15.0 kJ / kg (C)), n=3, * indicate significant difference from control value.SUMMARY

[0015] The following objects, features, advantages, aspects, and / or embodiments are not exhaustive and do not limit the overall disclosure. No single embodiment need provide each and every object, feature, or advantage. Any of the objects, features, advantages, aspects, and / or embodiments disclosed herein can be integrated with one another, either in full or in part.

[0016] The following embodiments also form part of the present disclosure and are nonlimiting as to other embodiments applicant may derive from this disclosure:

[0017] A. A method for producing malt from barley grain, the method comprising: subjecting the barley grain to a pulsed electric field; and steeping and germinating the barley grain.

[0018] B. The method of embodiment A., wherein the pulsed electric field comprises a field strength from about 0.5 kV / cm to about 3 kV / cm.

[0019] C. The method of any one of embodiments A.-B., wherein the pulsed electric field comprises a specific energy from about 0.5 kJ / kg to about 20 kJ / kg.

[0020] D. The method of any one of embodiments A.-C., wherein the pulsed electric field comprises a frequency of about 20 Hz.

[0021] E. The method of any one of embodiments A.-D., wherein the pulsed electric field comprises a pulse width of about 6 ps.

[0022] F. The method of any one of embodiments A.-E., wherein the moisture content of the barley grain is at least about 15% prior to subj ecting the barley grain to the pulsed electric field.

[0023] G. The method of any one of embodiments A.-F., further comprising soaking the barley grain in an aqueous solution prior to subjecting the barley grain to the pulsed electric field.

[0024] H. The method of any one of embodiments A.-G., further comprising kilning the germinated barley grain.

[0025] I. The method of any one of embodiments A.-H., wherein the rate of germination of the barley grain is increased relative to a method without subjecting barley grain to a pulsed electric field.

[0026] J. The method of any one of embodiments A.-L, wherein the P-glucan concentration of the malt is decreased relative to a method without subjecting barley grain to a pulsed electric field.

[0027] K. The method of any one of embodiments A.-J., wherein the extract quantity is increased relative to a method without subjecting barley grain to a pulsed electric field.

[0028] L. The method of any one of embodiments A.-K., wherein the FAN concentration is increased relative to a method without subjecting barley grain to a pulsed electric field.

[0029] M. The method of any one of embodiments A.-L., wherein the a-amylase concentration is increased relative to a method without subjecting barley grain to a pulsed electric field.

[0030] N. A method of producing a beverage, the method comprising: processing the malt produced according to the method of any one of embodiments 1-10 into a beverage.

[0031] O. A method of increasing the rate of germination of barley grain, the method comprising: subjecting the barley grain to a pulsed electric field prior to germination.

[0032] P. The method of embodiment Q., wherein the pulsed electric field comprises a field strength from about 0.5 kV / cm to about 3 kV / cm.

[0033] R. The method of any one of embodiments O.-P., wherein the pulsed electric field comprises a specific energy from about 0.5 kJ / kg to about 20 kJ / kg.

[0034] S. The method of any one of embodiments O.-R., wherein the pulsed electric field comprises a frequency of about 20 Hz.

[0035] T. The method of any one of embodiments O.-S., wherein the pulsed electric field comprises a pulse width of about 6 ps.

[0036] U. The method of any one of embodiments O.-T., wherein the moisture content of the barley grain is at least about 15% prior to subj ecting the barley grain to the pulsed electric field.

[0037] V. The method of any one of embodiments O.-U., further comprising soaking the barley grain in an aqueous solution prior to subjecting the barley grain to the pulsed electric field.

[0038] W. The method of any one of embodiments O.-V., further comprising germinating the barley grain.

[0039] These and / or other objects, features, advantages, aspects, and / or embodiments will become apparent to those skilled in the art after reviewing the following brief and detailed descriptions of the drawings. The present disclosure encompasses (a) combinations of disclosed aspects and / or embodiments and / or (b) reasonable modifications not shown or described.DETAILED DESCRIPTION

[0040] So that the present disclosure may be more readily understood, certain terms are first defined. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the disclosure pertain. Many methods and materials similar, modified, or equivalent to thosedescribed herein can be used in the practice of the embodiments of the present disclosure without undue experimentation, the preferred materials and methods are described herein. In describing and claiming the embodiments of the present disclosure, the following terminology will be used in accordance with the definitions set out below.

[0041] It is to be understood that all terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting in any manner or scope. For example, as used in this specification and the appended claims, the singular forms "a," "an" and "the" can include plural referents unless the content clearly indicates otherwise. Similarly, the word “or” is intended to include “and” unless the context clearly indicate otherwise. The word “or” means any one member of a particular list and also includes any combination of members of that list. Further, all units, prefixes, and symbols may be denoted in its SI accepted form.

[0042] Numeric ranges recited within the specification are inclusive of the numbers defining the range and include each integer within the defined range. Throughout this disclosure, various embodiments of this disclosure are presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the disclosure. Accordingly, the description of a range should be considered to have specifically disclosed all the possible sub-ranges, fractions, and individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed sub-ranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6, and decimals and fractions, for example, 1.2, 3.8, 1 ’A, and 43 / 4. This applies regardless of the breadth of the range.

[0043] The term “about” as used herein, refers to variation in the numerical quantity that can occur, for example, through typical measuring techniques and equipment, with respect to any quantifiable variable, including, but not limited to, concentration, distance, field strength, frequency, mass, moisture content, pulse, specific energy, temperature, time, volume, and voltage. Further, given solid and liquid handling procedures used in the real world, there is certain inadvertent error and variation that is likely through differences in the manufacture, source, or purity of the ingredients used to make the compositions or carry out the methods and the like. The term “about” also encompasses these variations. The term “about” also encompasses amounts that differ due to different equilibrium conditions for a compositionresulting from a particular initial mixture. Whether or not modified by the term “about,” the claims include equivalents to the quantities.

[0044] The term “amylose” refers to homopolymers of a-D-glucose. Amylose has a linear molecular structure, as its glucose units are almost exclusively linked by alpha- 1,4-glycosi die bonds.

[0045] The term “amylopectin” refers to homopolymers of a-D-glucose. Amylopectin molecules contains frequent alpha- 1,6-glucosidic linkages. These introduce branch points into the otherwise alpha- 1,4-linked glucose chains resulting in clusters of parallel chains appearing in regular intervals along the molecule's axis.

[0046] The term “barley” in reference to the process of malting and making barley-based beverages, such as beer, particularly when used to describe the malting process, means barley grains. In all other cases, unless otherwise specified, “barley” means the barley plant (Hordeum vulgar e).

[0047] As used herein “fermentable sugars” refers to any sugar that a microorganism can utilize or ferment. In particular, fermentable sugars are monosaccharides, disaccharides and short oligosaccharides, including but not limited to glucose, fructose, maltose, maltotriose and sucrose, which can be fermented by microorganisms, in particular yeast or lactobacteria, to produce ethanol or lactic acid.

[0048] As used herein “field strength” refers to the voltage applied over a certain distance.

[0049] The term “germinated grain” as used herein refers to a grain having developed a visible chit.

[0050] The term “grain” is defined to comprise the cereal caryopsis, also denoted internal seed. In addition, the grain can comprise the lemma and palea. In most barley varieties, the lemma and palea adhere to the caryopsis and are a part of the grain following threshing. However, naked barley varieties also occur. In these, the caryopsis is free of the lemma and palea and threshes out free as in wheat. The terms “grain” and “kernel” and “seed” are used interchangeably herein.

[0051] The term “malting” as used herein refers to a controlled germination of cereal grains (in particular barley grains) taking place under controlled environmental conditions. In some embodiments “malting” can further comprise a step of drying the germinated cereal grains, e.g. by kiln drying. The malting process induces hydrolytic enzyme activity of, for example, alphaamylases.

[0052] “Mashing” is the incubation of milled malt (e.g. green malt or kiln dried malt), and / or ungerminated cereal grains in water. Mashing can be performed at specific temperature(s), and in a specific volume of water. The process allows extraction of sugars, oligo- and polysaccharides, proteins and other compounds of malt and / or grains and allows enzymatic hydrolysis of oligo- and polysaccharides (notably starch) in the extract into fermentable sugars.

[0053] As used herein “specific energy” refers to the amount of energy required to move a unit of mass.

[0054] The term “starch” as used herein refers to a composition of one or both of the discrete macromolecules: amylose and amylopectin.

[0055] As used herein “total fermentable sugars” or “TFS” refers to fructose, sucrose, glucose, maltose and maltotriose. Thus, the amount of the TFS is the total amount of fructose, sucrose, glucose, maltose and maltotriose.

[0056] By the term “wort” is meant a liquid extract of malt and / or barley grains, such as milled malt and optionally additional adjuncts. Wort is in general obtained by mashing, optionally followed by “sparging”, in a process of extracting residual sugars and other compounds from spent grains after mashing with hot water. Sparging is typically conducted in a lauter tun, a mash filter, or another apparatus to allow separation of the extracted water from spent grains. The wort obtained after mashing is generally referred to as “first wort”, while the wort obtained after sparging is generally referred to as the “second wort”. If not specified, the term wort can refer to a first wort, second wort, or a combination of both. During conventional beer production, wort is boiled together with hops. Wort without hops, can also be referred to as “sweet wort”, whereas wort boiled with hops can be referred to as “boiled wort” or simply as wort.Pulsed Electric Field

[0057] Pulsed electric field (PEF) can be used to electro-stimulate, reversibly electroporate, or irreversibly electroporate cells. Electroporation is dependent on reaching the transmembrane potential to create and maintain pores in the cell membrane, which allows for molecules to exit or enter the cell.

[0058] Any of the methods described herein can comprise subjecting barley grain to a pulsed electric field comprising any combination of the following energy parameters (e.g., any combination of the frequency, voltage, pulse width, etc.). In addition, in other embodiments, the methods described herein may be applied to other cereals, such as grain, wheat, and oats.

[0059] In certain embodiments, the pulsed electric field can comprise a pulse width between about 0.1 ps and about 1000 ps, between about 0.5 ps and about 100 ps, or between about 1 ps and about 10 ps. The pulse width can be any value or subrange within the recited ranges, including endpoints. For example, the pulse width can be about 1 ps, about 5 ps, about 10 ps, about 50 ps, or about 100 ps. In certain embodiments, the pulsed electric field comprises a pulse width of about 6 ps.

[0060] In certain embodiments, the pulsed electric field can comprise a frequency between about 1 Hz and about 1,000 Hz, between about 5 Hz and about 500 Hz, or between about 10 Hz and about 50 Hz. The frequency can be any value or subrange within the recited ranges, including endpoints. For example, the frequency can be about 1 Hz, about 5 Hz, about 10 Hz, about 20 Hz, about 30 Hz, about 40 Hz, about 50 Hz, about 100 Hz, or about 500 Hz.

[0061] In certain embodiments, the pulsed electric field can comprise a voltage between about 1 kV and about 500 kV, between about 5 kV and about 50 kV, or between about 10 kV and about 30 kV. The voltage can be any value or subrange within the recited ranges, including endpoints. For example, the voltage can be about 5 kV, about 10 kV, about 20 kV, about 30 kV, about 40 kV, about 50 kV, or about 100 kV. In certain embodiments, the voltage is adjusted to achieve a desired field strength.

[0062] In certain embodiments, the pulsed electric field has a strength between about 0.01 V / cm and about 10 kV / cm, between about 0.1 kV / cm and about 5 kV / cm, or between about 0.5 kV / cm and about 3 kV / cm. The field strength can be any value or subrange within the recited ranges, including endpoints. For example, the field strength can be about 0.5 kV / cm, about 1 kV / cm, about 1.5 kV / cm, about 2 kV / cm, about 2.5 kV / cm, or about 3 kV / cm.

[0063] In certain embodiments, the barley grain is subjected to a specific energy between about 0.1 kJ / kg to about 100 kJ / kg, between about 0.5 kJ / kg to about 50 kJ / kg, between about 1 kJ / kg to about 25 kJ / kg, or between about 5 kJ / kg to about 20 kJ / kg. The specific energy can be any value or subrange within the recited ranges, including endpoints. For example, the specific energy can be about 0.5 kJ / kg, about 1 kJ / kg, about 5 kJ / kg, about 10 kJ / kg, about 15 kJ / kg, about 20 kJ / kg, about 25 kJ / kg, or about 50 kJ / kg, or about 100 kJ / kg.

[0064] In certain embodiments, the barley grain is soaked in an aqueous solution (e.g. water) prior to subjecting the barley grain to the pulsed electric field. The soaking can increase the moisture content of the seeds to at least about 10%, at least about 11%, at least about 12%, at least about 13%, at least about 14%, at least about 15%, at least about 16%, at least about 17%,at least about 18%, at least about 19%, or at least about 20% by weight. In certain embodiments, the soaking increases the moisture content of the barley grain to about 10%, or about 11% to about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, or about 20% by weight. In certain embodiments, the moisture content of the barley grain is at least about 15% prior to subjecting the barley grain to the pulsed electric field.Malt Production Methods

[0065] The malting process involves three steps: steeping, germination, and kilning. Before the malting process begins, raw barley can be cleaned and dried.

[0066] Raw barley that has been cleaned and dried is steeped in a 21°C water bath for 28-30 h. until the moisture content reaches between 42-46 g / lOOg. The water content is critical for the seed to achieve optimal oxygenation for germination. Hormone secretion of gibberellic acid within the barley initiates germination, which leads to the activation of myriad enzymes, including a-amylase and P-amylase. The amylase enzymes catalyze the degradation of the starchy endosperm into usable sugars for the growing embryo.

[0067] Steeping can be performed by any conventional method known to the skilled person. One non-limiting example involves steeping at a temperature in the range of 10°C to 25°C with alternating dry and wet conditions. During steeping, for example, the barley grain can be incubated wet for in the range of 30 minutes to 3 hours followed by incubation dry for in the range of 30 minutes to 3 hours and optionally repeating the incubation scheme in the range of 2 to 5 times. The final water content after steeping can, for example, be in the range of 40% to 50%.

[0068] As the malting process progresses, the barley seed is germinated for a prescribed amount of time, depending on the particular malt variety. Germination of barley grains can be performed by any conventional method known to the skilled person. As germination progresses, a coleoptile and radicle emerge from the barley seed. The coleoptile gradually turns into the first leaf and the radicle transforms into the primary root. It is critically important for the barley to maintain a moisture content of 44-46 g / lOOg initially achieved in the steeping step. This optimal moisture level is retained in the barley using temperature and humidity controlled environmental conditions throughout germination. Proper moisture content during germination allows for production of essential enzymes, which break down starch into fermentable sugars, including glucose and fructose, that are used by yeast in the mashing step to generate adenosine triphosphate (ATP).

[0069] After the barley has germinated for 68-72 h., the growth process is halted by kilning, a two-step drying method. The malt is first dried at temperatures between 59°C-67°C to reduce the water content of the seed from 42-46 g / lOOg down to 5 g / lOOg. The kiln temperature is then slowly increased up to 79°C to achieve a final barley moisture content of 4 g / lOOg, which contributes to the desired flavor and color profiles for the mash and final product. The kiln drying can be performed at any conventional temperatures.

[0070] The amount of time that grain is malted impacts the starch to enzyme ratio, and each step of the process has to be optimally timed to achieve the highest quality malt. If the barley is allowed to steep too long, the result is earlier germination with complete enzymatic breakdown of the starchy endosperm and its contents, and low protein levels. In the fermentation step, nitrogen is needed for yeast survival and proliferation. During germination, storage proteins are broken-down into individual amino acids; these amino acids along with other nitrogen containing compounds like ammonia, constitute the Free Amino Nitrogen (FAN).

[0071] One advantage of the methods of the present disclosure is the amount of P-glucan in the malt is decreased relative to a method without subjecting barley grain to a pulsed electric field. P-Glucan is a polysaccharide that makes-up the cell walls of the endosperm and is broken down into glucose during germination. A low level of P-glucan is of particular importance in the beer making process. Low P-glucan levels indicate that adequate enzymatic breakdown of the endosperm has occurred, allowing the soluble material to be separated from insoluble. The soluble material will undergo further enzymatic break-down into simple sugars that will be utilized in the mash.

[0072] Any other suitable method for producing malt can also be used with the present disclosure, such as methods for production of specialty malts, including, but not limited to, methods of roasting the malt.

[0073] Malt can be further processed, for example by milling. The milling can be performed in a dry state, i.e. the malt is milled while dry, or the milling can be performed in a wet state, i.e. the malt is milled while wet.Beverage Production Methods

[0074] The disclosure further provides methods of preparing barley -based beverages. In certain embodiments, methods for preparing a barley-based beverage comprise preparing an aqueousextract of malts prepared according to the methods of the present disclosure and optionally one or more adjuncts.

[0075] The aqueous extract can, in general, be prepared by incubating barley malt in an aqueous solution. In particular, the aqueous extract can be prepared by mashing. The aqueous solution can be water, such as tap water to which one or more additional agents can be added. The additional agents can be present in the aqueous solution from the onset or they can be added during the process of preparing an aqueous extract.

[0076] In certain embodiments, the additional agents can be enzymes. The enzymes can be added to the aqueous solution from the onset, or subsequently, during the process. The enzymes can, for example, be one or more hydrolytic enzymes. Suitable enzymes include lipases, starch degrading enzymes (e.g. amylases), glucanases [e.g. (1-4)- and / or (l,3;l,4)-beta-glucanases], and / or xylanases (e.g. arabinoxylanases), and / or proteases, or enzyme mixtures comprising one or more of the aforementioned enzymes, e.g. Cereflo, Ultraflo, or Ondea Pro (Novozymes).

[0077] The additional agent can also be a salt, for example CaCh, or an acid, for example H3PO4.

[0078] The aqueous extract is generally prepared by incubation of the barley malt in the aqueous solution at one or more predetermined temperature(s). The predetermined temperature can also be referred to as “mashing temperature” herein. The mashing temperatures can, for example, be conventional temperatures used for mashing. The mashing temperature is in general either kept constant (isothermal mashing), or gradually increased, for example increased in a sequential, stepwise manner. In either case, soluble substances in the barley grains and / or malt are liberated into the aqueous solution thereby forming an aqueous extract. The mashing temperature(s) are typically temperature(s) in the range of 30°C to 90°C, such as in the range of 40°C to 85°C, for example in the range of 50°C to 85°C.

[0079] Subsequent to incubation in the aqueous solution in e.g. a mashing vessel, the aqueous solution can be transferred to another container, e.g. a lauter tun and incubated for additional time at elevated temperature.

[0080] Mashing (i.e. incubation of the barley malt in aqueous solution) can occur in the presence of adjuncts, which is understood to comprise any carbohydrate source other than malt, such as, but not limited to, barley, barley syrups, or maize, or rice — either as whole kernels or processed products like grits, syrups or starch. All of the aforementioned adjuncts can be used principally as an additional source of extract (syrups are typically dosed during wort heating).The requirements for processing of the adjunct in the brewery depend on the state and type of adjunct used, and in particular on the starch gelatinization or liquefaction temperatures.

[0081] After incubation in the aqueous solution, the aqueous extract can typically be separated, e.g. through filtration into the aqueous extract and residual non-dissolved solid particles, the latter also denoted “spent grain”. Filtering can for example be performed in a lauter tun. Alternatively, the filtering can be filtering through a mash filter. The aqueous extract thus obtained can also be denoted “first wort”. Additional liquid, such as water can be added to the spent grains during a process also denoted sparging. After sparging and filtration, a “second wort” can be obtained. Further worts can be prepared by repeating the procedure. Thus, the aqueous extract can be wort, e.g. a first wort, a second wort, a further wort or a combination thereof.

[0082] A beverage can, for example, be prepared by processing the aqueous extract into a beverage. In certain embodiments, the methods comprise fermentation of the aqueous extract, e.g. by fermentation of wort. Thus, the beverage can be prepared by fermentation of the aqueous extract with yeast.

[0083] The beverage can be an alcoholic barley -based beverages or non-alcoholic barley based beverages. Alcoholic barley-based beverages can, for example, be beer or a distilled alcohol. The beer can be any kind of beer, for example lager or ale. The beer can also be a low-alcohol or non-alcoholic beer. The beverage can be a non-alcoholic beverage, such as a non-alcoholic barley based beverage, e.g. non-alcoholic beer or non-alcoholic malt beverages, such as maltina or noussy.

[0084] Once the aqueous extract has been prepared it can be processed into beer by any method including conventional brewing methods. It is recognized that many specific procedures are employed for a given brewery, with the most significant variations relating to local consumer preferences. Any such method of producing beer can be used with the present disclosure.

[0085] The first step of producing beer from the aqueous extract can involve boiling the aqueous extract, followed by a subsequent phase of cooling and optionally whirlpool rest. One or more additional compounds can be added to the aqueous extract. After being cooled, the aqueous extract can be transferred to fermentation tanks containing yeast, e.g. brewing yeast, such as S. pastorianus or S. cerevisiae. The aqueous extract can be fermented for any suitable time period, in general in the range of 1 to 20 days, such as 1 to 10 days. The fermentation is performed at any useful temperature e.g. at a temperature in the range of 10°C to 20°C. Themethods can also comprise addition of one or more enzymes, e.g. one or more enzymes can be added to the wort prior to or during fermentation. In certain embodiments, no exogenous enzymes are added during the methods.

[0086] During the several-day-long fermentation process, sugar is converted to alcohol and CO2 concomitantly with the development of some flavor substances. The fermentation can be terminated at any desirable time.

[0087] Subsequently, the beer can be further processed, for example chilled. It can also be filtered and / or lagered — a process that develops a pleasant aroma and a less yeast-like flavor. Additives can also be added. Furthermore, CO2 can be added. Finally, the beer can be pasteurized and / or filtered, before it is packaged (e.g. transferred to containers or kegs, bottled or canned). The beer can also be pasteurized by standard methods.

[0088] All publications and patent applications mentioned in the specification are indicative of the level of skill of those skilled in the art to which this disclosure pertains. All publications and patent applications are herein incorporated by reference to the same extent as if each individual publication or patent application was specifically and individually indicated to be incorporated by reference.

[0089] Although the foregoing disclosure has been described in some detail by way of illustration and example for purposes of clarity of understanding, it will be obvious that certain changes and modifications may be practiced within the scope of the appended claims.

[0090] The following examples are offered by way of illustration and not by way of limitation.EXAMPLESExample 1: Impact of Pulsed Electric Field Treatment on Barley Germination for Malting

[0091] This example describes the application of Pulsed Electric Field (PEF) treatment of barley to accelerate malt production. A small-scale trial of 250 g to 1.00 kg barley, was evaluated for germination at two PEF treatment conditions, generically referred to as “low” and “high”, that resulted in increased barley rootlet length during germination of 1.3 mm longer than was observed for the control. Large-scale trials of 1.00 kg to 3.00 kg barley, resulted in an increase in germination rate and a decrease of P-glucan concentration in the PEF treated barley. Micromalted barley using PEF parameters of 1.0 kV / cm and 15.0 kJ / kg displayed a reduction in P-glucan concentration by 38%, and increase in malt extract by 1.5%, FAN by 6.2%, and a-amylase by 8.4%, supporting the hypothesis that PEF treated barley generates more and better malt, leading to greater efficiency in the beer making process.Malting MaterialsBarley

[0092] The raw Voyager variety barley from the 2022 harvest was used for all experiments, and the barley was donated by Anheuser-Busch (Idaho Falls, ID).PEF System

[0093] PEF treatment of raw barley was performed prior to steeping, using the Elea PEF -Pilot Dual system in either an 800 mL or 9.6 L treatment cell, at the desired field strength and specific energy. Field strength has been described as the potential energy, and is the voltage applied over a certain distance. Specific energy equates to kinetic energy, and is the amount of energy required to move a unit of mass. PEF machine settings were kept consistent throughout the study with electrode distances of 8 cm for the 800 mL treatment cell and 24 cm for the 9.6 L treatment cell. A pulse width of 6 ps was retained throughout the study and was selected because it is the medium setting for the Elea PEF-Pilot Dual, where the system performs optimally. PEF treatment consisted of adjusting machine voltage to meet the desired field strength levels of 0.5, 1.0, and 3.0 kV / cm, with the total machine voltage set to 24 kV, at a frequency of 20 Hz. The barley was PEF treated at the assigned specific energy levels of 0.5, 1.0, and 5.0 kJ / kg.Steeping

[0094] The steeping protocol was consistent for all trials. Prior to PEF treatment, raw barley weights were measured with an OXO 2.3 kg food scale. After PEF treatment, each batch of barley was placed into a separate 18.9 L bucket, covered with tap water (21°C), and aerated for 28 h. using a Skywin Aquarium DC Air Pump (500 mL per min. cap.).Germination Materials

[0095] For the small-scale trials (250 g - 1.00 kg), steeped barley weights were taken on a Torbal AGZN200 top loading balance to the nearest 0.0001 g. Rectangular Pyrex® storage containers (1.5 L) were used as germination trays. A Benchmark Scientific MyTemp Mini Digital Incubator (model # H2200-HC) was used as a germination chamber. The temperature of the germination chamber was set to 21 °C, and the humidity was retained at or above 90% for the duration of germination. The humidity was kept constant by hand-stirring and wetting barley with a spray bottle, two times daily. Radicle emergence of barley seedlings wasmeasured with a Fisher brand Traceable® digital caliper to the nearest 0.01 mm, using 10 seeds that were randomly selected, rootlet length measured, and then returned to bulk sample. The moisture content of barley after steeping, germination, and kilning were measured on an OHAUS MB120 moisture analyzer using a standard drying program at a temperature of 105°C, switch-off criterion of A60 (1 mg per 60 sec.) and a display mode of g / lOOg MC.

[0096] For the large-scale trials (1.00 kg - 3.00 kg), steeped barley weights were taken on an OXO 2.3 kg food scale to the nearest 0.01 g. Mid-grade polyethylene reversible tarps (12'xl 6') were used for the duration of germination. A temperature-controlled storage room was used as a germination chamber, the tarps were placed on a cement floor, and the room was kept at 24°C to maintain a germination temperature of 21 °C. Radicle emergence measurements and moisture content parameters for the large-scale trials were the same as the small-scale trials mentioned above.Kilning Materials

[0097] The kilning protocol for all small-scale and large-scale trials was the same, with the exception that the large-scale trials utilized two drying trays instead of one to accommodate the larger mass of green malt (3.00 kg). The germinated barley was dried using a Harvest Saver tray dryer (Model #R-5A), with each test case being placed on a separate tray. Kilning started at 59°C with a fan speed of 4 (high) and ended at 79°C with a fan speed of 2 (low), for a total drying time of 26 h. The kilned barley was de-rooted using a fine-mesh stainless steel strainer (S / S 18 / 8) and placed in individually marked storage bags for shipment.Malting MethodsPEF Treatment Methods

[0098] The PEF treatment methods were consistent throughout (small-scale and large-scale) testing, the raw barley was covered with tap water (21 °C, conductivity (c) = 0.31 mS / cm), and allowed to soak for 2 min. prior to PEF treatment. Small-scale PEF optimization consisted of three rounds, where the amount of barley was 250 g, 500 g, and 1.00 kg of steeped barley, respectively. The small-scale trials tested a wide range of PEF treatment settings intended to minimize energy usage to achieve maximal benefit to germination (TABLE 1).

[0099] From the 250 g testing, a medium and high PEF treatment was selected for scale-up to 1.00 kg. For the 1.00 kg scale-up PEF treatment conditions were either “low” or “high”, where “low” PEF treatment consisted of voltage on the Elea PEF-Pilot Dual system set to a field strength and specific energy of 1.0 kV / cm and 14.0 kJ / kg, respectively. The “low” PEFtreatment was applied to 1.00 kg of raw barley, placed into a 9.6 L PEF treatment cell, to which was added 1.5 L of tap water and allowed to soak. The “high” PEF treatment was conducted at a voltage on the Elea PEF-Pilot Dual system that was adjusted to a field strength and specific energy of 3.0 kV / cm and 20.0 kJ / kg, respectively. In the “high” treatment level experiments, 250 g of raw barley was placed into an 800 mL PEF treatment cell to which 400 mL of tap water was added and allowed to soak. Because of capacity restraints of the 800 mL treatment cell, the “high” treatment was broken into 250 g batches with a total of 1.00 kg of barley being treated. All test cases, the control, low PEF treatment, and high PEF treatment, were put in separate 18.9 L buckets and each bucket was filled with fresh tap water. An aquarium aerator was placed in each bucket and barley was allowed to steep for 28 h. The small-scale PEF test cases are summarized in (TABLE 2).

[0100] The large-scale results are summarized in (TABLE 3), with the “low” PEF treatment level experiments for 1.00 kg of raw barley that had been placed that into the 9.6 L PEF treatment cell, to which was added 1.5 L of water and allowed to soak. In the “high” treatment experiments, 375 g of raw barley was placed into the 800 mL PEF cell to which 400 mL of tap water was added and allowed to soak. All “low” and “high” field strength experimental conditions were repeated with a total of 3.00 kg of PEF treated barley for each test case. All test cases, the control, low PEF treatments, and high PEF treatments, were steeped in the same manner as test cases in the small-scale trials.

[0101] From the 250 g testing, a medium and high treatment were selected for scale-up to 1 kg. For the 1 kg scale-up PEF treatment conditions were either “low” or “high”, where “low” PEF treatment consisted of voltage on the Elea PEF-Pilot Dual system set to a field strength and specific energy of 1.0 kV / cm and 14.0 kJ / kg, respectively. The “low” PEF treatment was applied to 1 kg of raw barley, placed into a 9.6 L PEF treatment cell, to which was added 1.5 L of tap water and allowed to soak for 2 minutes, reaching a moisture content of 15%, prior to PEF treatment. The “high” PEF treatment was conducted at a voltage on the Elea PEF-Pilot Dual system that was adjusted for a field strength and specific energy of 3.0 kV / cm and 20.0 kJ / kg, respectively. In the “high” treatment level experiments, 250 g of raw barley was placed into an 800 mL PEF treatment cell to which 400 mL of tap water was added and allowed to soak for 2 minutes prior to PEF treatment. Because of capacity restraints of the 800 mL treatment cell, the “high” treatment was broken into 250 g batches with a total of 1 kg of barley being treated. All test cases, the control, low PEF treatment and high PEF treatment, were putin separate 5 gal. buckets and each bucket was filled with fresh tap water. An aquarium aerator was placed in each bucket and barley was allowed to steep for 28 hours (in accordance with industry standard). Table 2 summarizes the phase I (1,000 g) PEF parameter settings for “low” and “high” test cases.

[0102] TABLE 1. Small-scale (250 g) PEF parameter settings for “low”, “medium”, and “high” test cases.PEF Treatment Level Sample Field Strength (kV / cm) Specific Energy (kJ / kg) low A 0.5 0.5 low B 0.5 1.0 low C 0.5 5.0 medium D 1.0 1.0 medium E 1.0 5.0 medium F 1.0 10.0 medium G 1.0 14.0 high H 3.0 1.0 high I 3.0 5.0 high J 3.0 10.0 high K 3.0 20.0 control L None None

[0103] TABLE 2. Small-scale (1,000 g) PEF parameter settings for “low” and “high” test cases.Test Case Field Strength (kV / cm) Specific Energy (kJ / kg)Control None NoneLow 1.0 14.0High 3.0 20.0

[0105] TABLE 3. Large-scale PEF parameter settings for “low” (A-D), control (E), and “high” (F-I) test cases.PEF Treatment Level Sample Field Strength (kV / cm) Specific Energy (kJ / kg) low A 1.0 5.0 low B 1.0 10.0 low C 1.0 15.0 low D 1.0 20.0 control E None None high F 3.0 5.0 high G 3.0 10.0 high H 3.0 15.0 high I 3.0 20.0Steeping Index

[0106] The steeping index protocol for all small-scale and large-scale trials was consistent. During the steeping process the barley kernels were evaluated every 4 h. and graded according to their degree of hydration or the amount of water that can enter the barley seed in a set amount of time, according to the Chapon test. The Chapon test procedure is as follows: 50 seeds of each test case were taken from the 18.9 L bucket (starting with A and ending with I, one at-a- time) and boiled for 30 s. in tap water. The barley kernels were then rinsed with cool tap water and cut in half lengthwise. For evaluation, one half of each barley kernel was assessed and assigned to 0-25 g / lOOg, 25-50 g / lOOg, 50-75 g / lOOg or 75-100 g / lOOg hydration. The number of kernels assigned to each hydration level were then combined and multiplied by a point value of 1-4. The hydration index for a particular test case at a particular time is the sum of all scores. Germination Methods

[0107] For the small-scale trials, the contents of each 18.9 L bucket were filtered through a strainer to collect the barley. The steeped barley was weighed and 1.00 kg was placed in each of the three labeled containers (6.5"x 8.5"x 2.0") for germination. During the 68-h. germination period, each test case was taken from the incubator and transferred into a larger container, sprayed with nanopure water, lightly hand-mixed, and again sprayed with nanopure water to ensure humidity levels were maintained. The turning of the barley was performed twice-a-day, with radical emergence being measured at the first turning. For each test case, 10 seeds were randomly selected and rootlet length was measured for each seed. After lengths had been recorded for a particular test case, all seeds were transferred back into the labeled containerwith the bulk sample and returned to the incubator at 21 °C. The labeled containers were rotated from top shelf to middle shelf, middle shelf to bottom shelf, and bottom shelf to top shelf to ensure that all test cases experienced the same incubator conditions.

[0108] For the large-scale trials, the contents of each 18.9 L bucket were filtered through a strainer to collect the barley. The steeped barley was weighed and 3.00 kg was placed on labeled section of tarp (A-I). During the germination period, each test case was lightly sprayed with nanopure water, lightly hand-mixed, sprayed again with nanopure water and evenly spread-out on the labeled section of tarp. The turning of the barley was performed twice-a-day, with rootlet length being measured at first turning. For each test case, 10 seeds were randomly selected and rootlet length was measured for each seed, which were then returned to the bulk sample.Kilning

[0109] After germination, each test case was weighed and spread-out on separate dehydrator trays and placed in the dehydrator, which had been pre-set to 59°C, and the fan speed set on 4 (high). The kilning process using a commercial dehydrator was adapted to simulate industry kilning. The 26-h. drying process is outlined in (TABLE 4). After the final kilning step, each test case was removed from the dehydrator tray and weighed. The kilned barley was then derooted by hand using a Number 16 (8” diameter) medium-sized U.S. Standard Testing Sieve with a 0.0469" (1.18 mm) nominal sieve opening and a wire diameter of 0.63 mm. The derooted barley was weighed again and packaged for shipping.

[0110] TABLE 4. Kilning steps in malting process for commercial dehydrator.Dry Step Temperature (°C) Fan Speed Duration (H:MM)1 59 4 5:002 63 4 4:103 66 4 5:004 67 4 5:005 72 4 2:206 74 4 0:207 76 3 1:258 76 2 0:159 79 2 2:10Micromalting

[0111] Micromalting testing was done using a Newmalt Micromalter (Joe White Malting Systems). Grains were steeped at 15 °C, germinated at 18 °C, and kilned at 50-90 °C. The malting program used is detailed in (TABLE 5).

[0112] TABLE 5. Malting profile for the Joe White Micromalting systemStage Temperature (°C) Time (H:MIN)SteepingWet Stage 1 15 7:00Air Rest Stage 1 15 12:00Wet Stage 2 15 5:00GerminationStage 1 18 24:00Stage 2 18 24:00Stage 3 18 24:00KilningStage 1 50 8:00Stage 2 60 6:00Stage 3 65 4:00Stage 4 70 3:00Stage 5 75 3:00Stage 6 80 3:00Stage 7 90 3:00Malt Analysis

[0113] Malt analysis testing for P-glucan, extract, Free Amino Nitrogen (FAN), and a-amylase was performed by Anheuser-Busch. In short, P-glucan levels are measured by fluorescence spectroscopy, where the intensity of a fluorochrome is directly proportional to the amount of P-glucan present. Extract is the sum of all the carbohydrates, protein, and other soluble components in the finished malt and provides an indication of the malts overall fermentability and alcohol yielding potential. To measure extract concentration, a mixture of ground malt and salt water is heated then filtered, the density of the filtered extract is then recorded. FAN concentration is measured by reaction of primary amines with o-phthaldialdehyde (OP A), and the intensity of absorbance is measured at 340 nm with concentrations ranging from 145 to 188mg / L according to the official Wort-12 ASBC method (ASBC method Wort-12). The concentration of a-amylase is measured spectrophotometrically at an absorbance of 660 nm, based on the rate of breakdown of a P-limit dextrin / malt solution.ResultsSoak-Time Testing

[0114] Soak-test trial results indicate that a 2 min. soak-time, or a moisture content of 15 g / lOOg, of raw barley in tap water prior to PEF treatment resulted in a 1.03 mm increase in rootlet length after 68 h. of germination, when compared to the control, from 13.85 mm in the control barley to 14.88 mm in the PEF treated barley (FIG. 1).Small-scale

[0115] Small-scale results confirmed that PEF treatment did not stunt, and may potentially stimulate barley germination, as demonstrated by the observation that PEF treated barley appeared to exhibit greater radical emergence as compared to the control (FIG. 2). Steeping index results for the small-scale trials showed that it took over 15 h. for all test cases, (control, low, and high) to change in degree of hydration (FIG. 3). Small-scale results showed that field strengths of 1.0 kV / cm and 3.0 kV / cm led to elongated rootlet length as compared to the nontreatment control (FIG. 4). Small-scale results indicated that PEF treament increases rootlet length, leading to a scaled-up trial from 1.00 kg to 3.00 kg for the large-scale trials (FIG. 5). Large-scale

[0116] PEF treatments consisted of testing two different field stengths at four specific energies. The two field strengths of 1.0 kV / cm and 3.0 kV / cm that were tested in the small-scale, were retained for testing, while specific energies were varied from 5.0 kJ / kg to 20.0 kJ / kg (TABLE 3). It was decided that in the large-scale, steeping index collection would start at 16, 20, 24, and 28 h. The steeping index results at 28 h. indicate that all low (A, B, C and D) and 2 high (F and I) PEF treatments had lower Steep Index scores, or a higher degree of hydration than the control (E), with a PEF treatment of 1.0 kV / cm and 10.0 kJ / kg (B) having the highest degree of hydration (FIG. 6). Because PEF treatment conditions for trial B provided the most hydrated barley compared to control (E), a paired t-test was performed. No signifacant difference was found between the PEF treatment of 1.0 kV / cm & 10.0 kJ / kg and the control, with a p-value of 0.4110. Day 3 germination results showed that four PEF treatments: (B) 1.0 kV / cm and 10.0 kJ / kg, (C) 1.0 kV / cm and 15.0 kJ / kg, (D) 1.0 kV / cm and 20.0 kJ / kg, and (F) 3.0 kV / cm and5.0 kJ / kg all had longer rootlet development than the control (FIG. 7). Spectrophotometric results of four PEF treatments: (B) 1.0 kV / cm and 10.0 kJ / kg, (C) 1.0 kV / cm and 15.0 kJ / kg, (D) l.O kV / cm and 20.0 kJ / kg, and (G) 3.0 kV / cm and 10.0 kJ / kg all had desired lower P-glucan levels than the control (FIG. 8). Moisture anlaysis of both “low” (A-D) and “high” (F-I) PEF treament levels are similar to the control (E) at all points in the malting process after steeping, germination, and kilning (TABLE 6), with consistent moisture content from steeping throughout germination.

[0117] A micromalting trial was performed to better replicate the industry malting process and confirm the large-scale results. The micromalter allowed for the whole malting process to be done in one vessel under strict time and temperature conditions. A control and three PEF treatments were tested in the micromalter: 1.0 kV / cm and 5.0 kJ / kg, 1.0 kV / cm and 15.0 kJ / kg, and 3.0 kV / cm and 15.0 kJ / kg. The micromalter results showed that both the 1.0 kV / cm and 15.0 kJ / kg and 3.0 kV / cm and 15.0 kJ / kg PEF treatments had a lower final concentration of P- glucan than the control, from 199 mg / L in the control malt to 123 mg / L and 152 mg / L in the PEF treated malts, respectively (FIG. 9). Unpaired t-tests were performed and a significant difference was found between the PEF treatment of 1.0 kV / cm and 15.0 kJ / kg and the control with a p-value of 0.0233 and the PEF treatment of 3.0 and 15.0 kJ / kg and the control with a p- value of 0.0281. The micromalter results also displayed that the 1.0 kV / cm and 15.0 kJ / kg PEF treatment had a higher extract concentration over the control, with an increase of 1.2 mg / L (1.5%), from 80.8 mg / L in the control malt to 82.0 mg / L in the PEF treated malt (FIG. 10). An unpaired t-test was performed and a significant difference, with a p-value of 0.0201, was determined between the PEF treatment of 1.0 kV / cm and 15.0 kJ / kg and the control. Both FAN levels and a-amylase activity increased for PEF treated malt compared to non-PEF control, with values ranging from 218.5 mg / L to 233.0 mg / L for FAN, and 73.0 mg / L to 79.7 mg / L for a-amylase. The results of micromalting trials are summarized in TABLE 7.

[0119] TABLE 6. Large-scale Moisture Content (MC) for the control (E), “low” PEF treatments (A-D), and “high” PEF treatments (F-I) at the end of steeping, germination, and kilning processes, n=3.T„ Steeping MC Germination MC Kilning MC lest Case(g / 100g)(g / i00g) (g / i00g)A 43.21 ± 1.46 47.34 ± 0.76 3.21 ± 0.54B 44.20 ± 0.56 47.55 ± 1.93 3.25 ± 0.38C 44.60 ± 0.77 49.31 ± 0.56 3.04 ± 0.75D 44.50 ± 1.79 47.83 ± 0.74 3.50 ± 0.77E 44.33 ± 1.48 48.35 ± 0.56 3.59 ± 0.24F 45.15 ± 2.00 48.81 ± 0.88 3.57 ± 0.32G 44.89 ± 0.59 48.05 ± 1.39 3.42 ± 0.41H 44.32 ± 0.96 48.32 ± 0.10 3.47 ± 0.59I 46.04 ± 0.74 49.51 ± 1.08 3.53 ± 0.40

[0120] TABLE 7. Micromalting results for P-glucan, extract, FAN, and a-amylase.Discussion

[0121] The barley was subj ected to a 2-min. soak in water prior to PEF treatment, and the result following PEF treatment was a 1.1% increase in rootlet length, over the non -PEF control. The aim of the small-scale experiments was to optimize PEF conditions, to achieve faster barley germination. The aim of the large-scale experiments was to refine PEF parameters, to achieve consistent or better germination rates than observed in the small-scale trials. The small-scale results indicated that a medium field strength and higher specific energy (1.0 kV / cm and 14.0 kJ / kg) provided the fastest rate of germination. In the large-scale trials, a more systematic approach was taken when it came to the specific energy parameter, varying specific energy in 5.0 kJ / kg increments from 5.0 kJ / kg to 20.0 kJ / kg. Steeping index results for both the small- scale and large-scale showed that the full 28 h. of steeping was needed for all test cases to reachthe 50-75 g / lOOg hydration window, and that PEF treatment did not have a significant effect on the degree of hydration in the steeping process. Moisture analysis after steeping, germination, and kilning provided similar results with no significant differences between the PEF treatments and the control; the steeped barley moisture content ranged from 43.21 g / lOOg to 46.04 g / lOOg, germinated barley moisture ranged from 47.34 g / lOOg to 49.51 g / lOOg, and kilned barley moisture ranged from 3.04 g / lOOg to 3.59 g / lOOg. Steeping index and moisture content data indicate PEF treatment does not significantly impact the water content of the barley throughout the malt process.Conclusion

[0122] PEF trials were conducted on 1.00 and 3.00 kg batch sizes of barley to identify optimal treatment parameters to accelerate the rate of germination during malting. The best PEF conditions to induce electro-stimulation of barley increased the rate of germination by 2.9%, equating to root length elongation of 1.0 mm / hr. more than the control, when the temperature was kept at 21°C and humidity maintained above 90%. PEF field strength of 1.0 kV / cm and a specific energy of either 14.0 kJ / kg (small-scale) or 15.0 kJ / kg (large-scale) provided superior overall growth rate compared to the non-PEF control, with rootlet length increasing by 1.0 - 1.1 mm / hr. Analysis of the micromalted barley produced using PEF parameters of 1.0 kV / cm and 15.0 kJ / kg reduced P-glucan by 38%, and increased malt extract by 1.5%, FAN by 6.2%, and a-amylase by 8.4%, all supporting the hypothesis that PEF treated barley generates more and better quality malt leading to greater efficiency in the beer making process.

[0123] The work detailed in the current study demonstrates that PEF technology has significant potential to benefit malt and beer making industries. Batch-size trails were used in this study, but in order for the technology to be adopted by maltsters, continuous flow PEF operations are essential to accommodate the amount of barley requiring treatment. Another possible hurdle for industry adoption is the probable need for multiple PEF systems, on a single line, to reach volume flow-through. PEF system upgrades are ongoing that aim to broaden implementation of the technology into new markets, including malting. The benefits of better-quality malt and shorter germination time is expected to result in higher cost-savings and allow for more malt to be produced. The use of PEF technology may also allow “low” quality grain to be used to produce “quality” malt, and improve low extract yielding grain to potentially meet maltproducing standards.

Claims

CLAIMSWhat is claimed is:

1. A method for producing malt from barley grain, the method comprising: subjecting the barley grain to a pulsed electric field; and steeping and germinating the barley grain.

2. The method of claim 1, wherein the pulsed electric field comprises a field strength from about 0.5 kV / cm to about 3 kV / cm.

3. The method of claim 1, wherein the pulsed electric field comprises a specific energy from about 0.5 kJ / kg to about 20 kJ / kg.

4. The method of claim 1, wherein the pulsed electric field comprises a frequency of about 20 Hz.

5. The method of claim 1, wherein the pulsed electric field comprises a pulse width of about 6 ps.

6. The method of claim 1, wherein the moisture content of the barley grain is at least about 15% prior to subjecting the barley grain to the pulsed electric field.

7. The method of claim 1, further comprising soaking the barley grain in an aqueous solution prior to subjecting the barley grain to the pulsed electric field.

8. The method of claim 1, further comprising kilning the germinated barley grain.

9. The method of claim 1, wherein the rate of germination of the barley grain is increased relative to a method without subjecting barley grain to a pulsed electric field.

10. The method of claim 1, wherein the P-glucan concentration of the malt is decreased relative to a method without subjecting barley grain to a pulsed electric field.

11. The method of claim 1, wherein the extract quantity is increased relative to a method without subjecting barley grain to a pulsed electric field.

12. The method of claim 1, wherein the FAN concentration is increased relative to a method without subjecting barley grain to a pulsed electric field.

13. The method of claim 1, wherein the a-amylase concentration is increased relative to a method without subjecting barley grain to a pulsed electric field.

14. A method of producing a beverage, the method comprising: processing the malt produced according to the method of claim 1 into a beverage.

15. A method of increasing the rate of germination of barley grain, the method comprising: subjecting the barley grain to a pulsed electric field prior to germination.

16. The method of claim 15, wherein the pulsed electric field comprises a field strength from about 0.5 kV / cm to about 3 kV / cm.

17. The method of claim 15, wherein the pulsed electric field comprises a specific energy from about 0.5 kJ / kg to about 20 kJ / kg.

18. The method of claim 15, wherein the pulsed electric field comprises a frequency of about 20 Hz.

19. The method of claim 15, wherein the pulsed electric field comprises a pulse width of about 6 ps.

20. The method of claim 15, wherein the moisture content of the barley grain is at least about 15% prior to subjecting the barley grain to the pulsed electric field.

21. The method of claim 15, further comprising soaking the barley grain in an aqueous solution prior to subjecting the barley grain to the pulsed electric field.

22. The method of claim 15, further comprising germinating the barley grain.

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