A method of steeping and germinating malting cereal

Abstract

The present invention relates to a method of steeping and germinating malting cereal, preferably barley, comprising: steeping said cereal in water; and germinating said cereal to produce germinated cereal; wherein said steeping and germinating are carried out in green light and / or in the dark. The method shortens the time needed for germination, without compromising the quality of the malted, e.g. barley, or subsequent malt, obtained.

Description

[0001] Method

[0002] INTRODUCTION

[0003] The present invention relates to a method of steeping and germinating malting cereal, in particular barley, to produce germinated malting cereal, and to a method of malting cereal (e.g. barley) comprising the afore-mentioned method. The resulting germinated malting cereal and malted cereal also form part of the invention. Finally the present invention relates to method of making wort comprising the afore-mentioned methods.

[0004] BACKGROUND

[0005] The production of beer is well known. It comprises the basic steps of malting barley, mashing the malted barley to convert the carbohydrates into wort containing soluble sugars and then fermenting the wort to produce beer. The malting process comprises three steps:

[0006] Steeping in water;

[0007] Germination; and

[0008] Kilning.

[0009] The product of malting - malted barley, or “malt” - is critical to ensure the quality of the wort, and therefore the beer, ultimately produced. It is therefore critical that the malting process produces high quality malt.

[0010] During steeping, the barley is soaked in water in order to increase the moisture content of the grains from around 10-12 %wt to about 45 %wt, so that enzymes present in the grain will be activated. The aim in steeping is to achieve the same moisture level across all the grains, at the same point in time. In a typical steeping process, the water is added to the barley and mixing occurs, e.g. using pressurised air. After a period of time, the water may be drained from the barley, and the wetted barley undergoes an “air rest” when the air in the steep tank may be vented. Oftentimes, this cycle of soaking, followed by an air rest, is repeated to achieve the target moisture content in the barley. Typically, the overall steeping time might be 20-40 hours. The resulting steeped barley is sometimes referred to as chitted barley or chit barley.

[0011] During germinating, the endosperm of the chitted barley is modified by breaking down the cell walls, protein matrix, and starch granules by the enzymes that are activated in the steep. During the process, rootlets or “culms” begin to emerge from the grain. In a typical germination process, the temperature and humidity in the germination vessel or drum is controlled to optimise the modification of the endosperm. Usually germination

[0012] 15195096-1 vessels and drums are equipped with a mechanism to turn the grain. This helps air to circulate through the grain, and thereby helps achieve homogeneity across the batch of barley. The germination process is lengthy, and usually takes 3-4 days. The exact length of time depends, inter alia, on the barley variety and the malting equipment being used.

[0013] Once germination is complete, the barley is kilned. This kills the embryo and stabilises the endosperm. The temperature and duration of the kilning process depends on the malt product sought. Typically, however, the process takes 20 to 24 hours. After kilning is complete, the moisture level in the barley might be around 4 -5 wt%.

[0014] The total time for malting is extensive, approximately 20-40 hours for steeping, about 3-4 days for germinating and 20-24 hours for kilning. The germination process is typically the longest step of the process, and in some malt plants is the bottleneck of the process. Thus if a producer wants to achieve processing speed improvements in the malting process, it needs to target the germination step. However, the infrastructure in malt houses is fixed, and is not easy to replace or modify without very significant investment of time and money.

[0015] The general approach taken so far to try to solve this conundrum, i.e. reduce the length of malting, in particular germination, is to add chemicals that speed up the process. For instance, gibberellins are often added for this purpose. Other chemicals are mentioned in the literature, e.g. cytokinins and hydrogen peroxide but are not commonly used in practice.

[0016] In a similar approach, US2016 / 0120186 discloses a composition for enhancing germination which comprises a transition metal catalyst and an oxidant. Examples of catalysts disclosed include nanoparticulates such as carbon nanotubes impregnated with Fe, Cu, Mo, Rh, Co or salts thereof. US2016 / 0120186 speculates that the transition metal catalyst and catalytic reaction medium act on lingo-cellulosic material present in the seed coat, and depolymerises molecules such as lignin, hemicellulose, cellulose, and other complex molecules therein. As a result, the seed coat is softened or weakened which enables better penetration of water moisture into the seed, thereby hastening germination.

[0017] The disadvantage of adding chemicals to speed up germination, however, is that there is a strong desire in the consumer market to produce “natural” products, i.e. to make beers comprising only ingredients derived from natural sources. The addition of synthetic compounds, and especially transition metal catalysts, is therefore not appealing to the end consumer.

[0018] 15195096-1 SUMMARY OF INVENTION

[0019] Viewed from a first aspect, the present invention provides a method of steeping and germinating malting cereal, preferably barley, comprising:

[0020] (i) steeping said cereal in water; and

[0021] (ii) germinating said cereal to produce germinated cereal; wherein said steeping and germinating are carried out in green light and / or in the dark.

[0022] Viewed from a further aspect, the present invention provides germinated cereal, preferably germinated barley, obtainable from, the process as hereinbefore described.

[0023] Viewed from a further aspect, the present invention provides a method of malting cereal, wherein said cereal is a malting cereal, preferably barley, comprising:

[0024] (i) steeping and germinating said malting cereal as hereinbefore described; and

[0025] (ii) drying said germinated malting cereal to produce malted cereal.

[0026] Viewed from a further aspect, the present invention provides malted cereal, e.g. malted barley, obtainable from the process as hereinbefore described.

[0027] Viewed from a further aspect, the present invention provides a method of making wort comprising:

[0028] (i) malting cereal as hereinbefore described; and

[0029] (ii) milling said malted cereal; and

[0030] (iii) mashing said milled cereal to produce wort.

[0031] Viewed from a further aspect, the present invention provides a wort obtainable from the process as hereinbefore described.

[0032] DEFINITIONS

[0033] As used herein, the term “malting cereal” refers to a cereal that can undergo malting, i.e. steeping and germinating, to produce a malt. Examples of malting cereals include barley, oat, rye, wheat, maize and sorghum. Herein, rice is not considered to be a malting cereal as it does not typically contain a sufficiently high enzymatic capacity to convert starch to fermentable sugars.

[0034] As used herein, the term “steeping” refers to a process step in which grains of a cereal are contacted with water, and typically covered with water, to increase the moisture content of the grain.

[0035] As used herein, the term “germinating” refers to a process step in which steeped cereal grains germinate, i.e. convert starches to fermentable sugars, under humid conditions.

[0036] 15195096-1 As used herein, the term “malted” refers to cereal grains that have undergone steeping, germination and kilning.

[0037] As used herein, the term “green light” refers to light having a wavelength in the range of 495-570 nm.

[0038] As used herein, the term “red light” refers to light having a wavelength in the range of 625-750 nm.

[0039] As used herein, the term “blue light” refers to light having a wavelength in the range 450-485 nm.

[0040] As used herein, the term “white light” refers to light including all of the wavelengths of the visible spectrum, and which therefore appears white.

[0041] As used herein, the term “purple growers light” refers to mixture of red light and blue light. Preferably the red and blue light have substantially the same intensity.

[0042] As used herein, the term “in the dark” refers to a lighting condition where there is an absence of light, or no light.

[0043] DETAILED DESCRIPTION OF THE INVENTION

[0044] The present invention provides a method of steeping and germinating malting cereal, preferably barley, comprising: (i) steeping said cereal in water; and (ii) germinating said cereal to produce germinated malting cereal; wherein said steeping and germinating are carried out in green light and / or in the dark. It has been found that by carrying out steeping and germination in green light and / or in the dark, that germination proceeds more quickly than in white light, or purple growers light, i.e. conventional lighting conditions employed during the process. Moreover, it is has been found that by employing green light and / or dark conditions during steeping and germination, the quality of the malted cereal, e.g. barley, produced is either comparable (but produced in a shorter period of time) or, in at least some cases improved, compared to malted cereal steeped and germinated in white light or purple growers light, i.e. conventional lighting conditions. Advantageously, the method of the invention may be employed in the majority of malt houses without any major infrastructure changes, meaning it is easy to implement, and it does not employ any synthetic compounds meaning the final product is still a “natural” product. This is highly desirable from the point of view of both the consumer, for whom such products are attractive, and the producer, since it means no additional regulatory clearance is required.

[0045] In one method of the present invention, the steeping and germination may be carried out in the dark, for instance, solely in the dark. Using dark conditions has the

[0046] 15195096-1 advantage that it is economically very cheap to run. In dark conditions, it has been found that germination proceeds more quickly that in conventional lighting conditions and yields malted cereal of at least comparable quality to conventional processes carried out in white light or growers purple light.

[0047] In a preferred method of the invention, said steeping and germinating are carried out in green light, or in a combination of green light and in the dark. In methods wherein steeping and germination are carried out in a combination of green light and in the dark, different arrangements are possible. For example, the steeping may be carried out in the dark and germination in green light, dark and green light conditions may be alternated, or green light may only be turned on during specific times, e.g. during a turning run within the germination process. The latter is believed to maximise the impact of the green light since the majority of the cereal grains would be exposed to the light by turning it on during this stage.

[0048] In particularly preferred methods of the invention, said steeping and germinating are carried out solely in green light. Using green light and / or in the dark conditions, but especially green light, during steeping and germination has been found to be the key to producing high quality malted cereal, in a comparatively short period of time.

[0049] Preferably the green light has a wavelength of 495-570 nm, more preferably 500- 560 nm and more preferably 520-540 nm.

[0050] Preferably the green light has an intensity of at least 10,000 Im, preferably at least 13,000 Im and more preferably at least 16,000 Im.

[0051] Green light may be provided, for example, by green LEDs.

[0052] Malting cereal

[0053] In preferred methods of the invention the malting cereal is selected from barley, oat, rye, wheat, maize and sorghum. In particularly preferred methods, the malting cereal is barley. Both 6-row and 2-row barley may be used. Representative examples of barley variants that are suitable for use in the methods of the invention include Planet and Laureate. A wide range of barley variants are suitable for use in the present invention and are commercially available.

[0054] Steeping

[0055] Steeping of the cereal may be carried out in conventional conditions, except for being carried out in the dark and / or in green light as described above. Any conventional steeping apparatus may be used. Apparatus wherein the cereal is mixed or roused

[0056] 15195096-1 during the process is preferred. Examples of suitable apparatus include conical tanks or flat bottom tanks, with integrated aeration.

[0057] Steeping may be carried out in batches or continuously. Steeping in batches is preferred.

[0058] Typically, water is added to cover the cereal, such that the cereal grains absorb the water and increase the moisture content of its grains to, e.g. 40-45 wt%. During steeping the chit appears. In a simple steeping process, water is added to cover the cereal and it is left until the moisture content reaches the necessary level. More preferably, the cereal may be submerged in water (which is referred to as a “wet stand”), and then the water drained (which is referred to as an “air rest”). Each cycle of wet stand and air rest may be repeated one, two or three times during a steep, until the moisture content of the cereal grains achieve the necessary level.

[0059] In preferred methods of the invention, the cereal is roused or turning during steeping. This is advantageous because it allows the majority of the cereal grains to be exposed to green light. Different rousing or turning patterns may be appropriate, and will be readily determined by the skilled person.

[0060] The water used for steeping preferably has a temperature of 10-35°C, more preferably of 15-25 °C, still more preferably of 18-20 °C and yet more preferably 17-19 °C.

[0061] The total steeping time (i.e. occupancy in the steep apparatus) is at least 12 hours, more preferably 16-28 hours and still more preferably 22-25 hours.

[0062] Preferably the moisture content of the cereal after steeping is 35-50 %wt, preferably 40-50 %wt and more preferably 40-45 wt%, based on the total weight of the cereal.

[0063] Germination

[0064] Germination of the steeped cereal may be carried out in conventional conditions, except for being carried out in the dark and / or in green light as described above. Any conventional germination apparatus may be used. Apparatus wherein the cereal is roused or turned during the process is preferred. Examples of suitable apparatus include saladin boxes and roundhouse vessels, with both fixed and rotating floors.

[0065] Germination is preferably carried out under temperature and humidity controlled conditions. Preferably the temperature of the cereal is maintained at a temperature of 15-35 °C, more preferably 20-32 °C, and still more preferably 22-30 °C. Preferably the humidity during germination is maintained at 90% or greater, and more preferably 95%

[0066] 15195096-1 or greater. Preferably, however, the humidity is less than 100%. Preferred humidity ranges are therefore 90% to <100%, more preferably 94% to 99% and still more preferably 96-98%. During germination, the water content of the cereal grains is preferably maintained between 38 and 50 wt.%, more preferably between 40 and 46 wt.% and still more preferably between 42 and 45 wt.%. Optionally, water may be sprayed onto the steeped cereal during the germination to ensure these moisture levels are maintained.

[0067] In a preferred method of germination, the cereal is exposed to air flow to ensure enough oxygen is available for aerobic respiration in the cereal grains.

[0068] In a further preferred method of germination, the cereal grains are turned or roused as germination proceeds. This may be achieved by, e.g. air pressure, vibration, shaking, stirring and / or raking. Advantageously, this enables the majority of the cereal grains to be exposed to green light.

[0069] The total germination time is preferably less than 72 hours, preferably less than 70 hours, and still more preferably less than 68 hours. The resulting product is sometimes referred to as “green malt”.

[0070] An advantage of the present invention is that the total steeping and germination time may be shortened without compromising the quality of the malted cereal, and therefore downstream, wort produced. In a preferred method of the invention, the steeping and germination takes a total time of less than 90 hours, preferably less than 88 hours and more preferably less than 85 hours.

[0071] The resulting germinated cereal, preferably barley, obtainable from, the process as herein described is another aspect of the invention.

[0072] Advantageously, the above-mentioned steeping and germination times may be achieved without the addition of any additives. In a particularly preferred method of the invention no gibberellic acid is added during germination. In a further particularly preferred method of the invention no synthetic compounds are added during germination. Advantageously this means the germinated cereal, and wort produced therefrom, is “natural”, i.e. it does not comprise any exogenous ingredients.

[0073] Kilning

[0074] Kilning may be carried out by any conventional method. A range of commercially available kilning equipment is available commercially.

[0075] During kilning the moisture content of the germinated cereal is reduced and the germination process is stopped. In a typical process, in a first drying stage, the air

[0076] 15195096-1 temperature in contact with the germinated cereal is kept cool to dry the cereal, without causing any damage to its enzymes. Generally the air-on temperature in this first stage may be maintained in the range 45-60 °C, e.g. 50-55 °C. In a second drying stage, sometimes referred to as a forced drying stage, the air-on temperature is increased to further dry the cereal. Generally the air temperature in this second stage may be maintained in the range 60-75 °C. Often, the air temperature is raised to above, e.g. 80 °C in the last few hours of kilning to promote Maillard reactions.

[0077] A wide range of kilning protocols may be employed depending on, inter alia, the type of barley, equipment present, the type of malted cereal desired and the weather conditions. The skilled person can determine suitable kilning conditions, according to conventional procedures. In a typical process the kilning time may be 20-24 hours.

[0078] After kilning is complete, the moisture content of the malted cereal is preferably around 2-8 wt%, more preferably 3-6 wt% and still more preferably 4-5 wt%.

[0079] The present invention also relates to a method of malting cereal, wherein said cereal is a malting cereal, preferably barley, comprising: (i) steeping and germinating said malting cereal as hereinbefore described; and (ii) kilning said germinated malting cereal to produce malted cereal.

[0080] Preferably the kilning is carried out in first and second drying stages, as described above.

[0081] Malted cereal, e.g. malted barley, obtainable from the process herein described forms a further aspect of the invention.

[0082] Preferably the resulting malted cereal a moisture content of 4-6 wt%, e.g. around 5 wt%.

[0083] Preferably the resulting malted cereal has an extract level of 65-85%, preferably 80-85% and more preferably 82-85%.

[0084] Preferably the resulting malted cereal has a diastatic power of greater than 200 WK, preferably greater than 300 WK and more preferably greater than 400 WK.

[0085] Preferably the resulting malted cereal has a friability of 75% or more, preferably 80% or more and more preferably 85% or more.

[0086] Preferably the resulting malted cereal has:

[0087] (i) an extract level of 65-85%, preferably 80-85% and more preferably 82- 85%;

[0088] (ii) a diastatic power of greater than 200 °WK, preferably greater than 300 °WK and more preferably greater than 400 °WK; and / or

[0089] 15195096-1 (iii) a friability of 75% or more, preferably 80% or more and more preferably 85% or more.

[0090] Wort and beer production

[0091] Another aspect of the present invention relates to a method of making wort comprising: (i) malting cereal as hereinbefore described; (ii) milling said malted cereal; and (iii) mashing said milled cereal to produce wort. Milling of the malted cereal may be carried out by conventional methods. Similarly mashing of the malted cereal may be carried out by conventional methods.

[0092] In a typical mash, the milled malted cereal is mixed with water to produce a mash containing fermentable sugars. Preferably the entirety of the milled malted cereal is obtained by a method as hereinbefore described. The mash preferably does not comprise an adjuncts. After mixing the milled malted cereal and water to prepare a mash, a solid-liquid separation is carried out to separate wort from insoluble material. Such a separation may be carried out, for example, in a lauter tun, a mash tun, a mash filter or a centrifuge. The resulting liquid product is wort.

[0093] Wort obtainable from the process hereinbefore described forms a further aspect of the invention.

[0094] In a preferred method of the invention the wort has a Kolbach index of 30-52, preferably 35-45 and more preferably 38-44.

[0095] In a preferred method of the invention, the wort has a FAN level of 150-300 mg / L, preferably 175-200 mg / L and more preferably 175-225 mg / L.

[0096] In a preferred method of the invention, the wort has a beta-glucan level of less than 400 mg / L, preferably less than 200 mg / L and more preferably less than 100 mg / L.

[0097] Particularly preferably the wort has:

[0098] (i) a Kolbach index of 30-52, preferably 35-45 and more preferably 38-44;

[0099] (ii) a FAN level of 150-300 mg / L, preferably 175-200 mg / L and more preferably 175-225 mg / L; and / or

[0100] (iii) beta-glucan level of less than 400 mg / L, preferably less than 200 mg / L and more preferably less than 100 mg / L.

[0101] In a particularly preferred process of the invention, the wort is further processed to produce a malt beverage, particularly preferably a beer. The further processing comprises the step of fermentation by yeast. This may be carried out according to conventional processes.

[0102] 15195096-1 The invention will now be described by the following non-limiting examples, wherein:

[0103] Figures 1 (a)-(c) show the impact of different lighting regimes (white, red, purple and dark) during steeping and germination of Genesis barley on a lab scale;

[0104] Figures 2(a)-(c) show the impact on the resulting malt, specifically extract content, diastatic power and friability, of different lighting regimes (white, purple, green and dark) during steeping and germination of Planet barley on a micro malter scale;

[0105] Figures 3(a)-(c) show the impact on the wort produced from the resulting malt, specifically Kolbach index, FAN and beta-glucans, of different lighting regimes (white, purple, green and dark) during steeping and germination of Planet barley on a micro malter scale;

[0106] Figures 4(a)-(c) show the impact on the resulting malt, specifically extract content, diastatic power and friability, of different lighting regimes (dark, white, green 72 hours, green 66 hours) during steeping and germination of Planet barley on a micro malter scale;

[0107] Figures 5(a)-(c) show the impact on the wort produced from the resulting malt, specifically Kolbach index, FAN and beta-glucans, of different lighting regimes (dark, white, green 72 hours, green 66 hours) during steeping and germination of Planet barley on a micro malter scale;

[0108] Figures 6(a)-(c) show the impact on the resulting malt, specifically extract content, diastatic power and friability, of different lighting regimes (dark, white, green 66 hours) during steeping and germination of Planet barley on a micro malter scale; and

[0109] Figures 7(a)-(c) show the impact on the wort produced from the resulting malt, specifically Kolbach index, FAN and beta-glucans, of different lighting regimes (dark, white, green 66 hours) during steeping and germination of Planet barley on a micro malter scale.

[0110] 15195096-1 EXAMPLES

[0111] Measurement methods

[0112] The extract content (%wt) of malt was measured by the EBC method 4.5.1 (European Brewery Convention, 1997)

[0113] The diastatic power (°WK) of malt was measured by the EBC method 4.12.1 (European Brewery Convention, 1997).

[0114] The friability (%) of malt was measured by the EBC method 4.15 (European Brewery Convention, 1997).

[0115] The Kolbach index (s / t) of wort was calculated as a mathematical ratio of soluble nitrogen / total nitrogen. The Total Nitrogen of Malt was measured by the Dumas Combustion Method according to EBC method 4.3.2 (European Brewery Convention, 1997). The Soluble Nitrogen of malt was measured by the Spectrophotometric method according to the EBC method 4.9.2 (European Brewery Convention, 1997).

[0116] The beta glucan content (ppm) of wort was measured by the EBC method 4.16.3 (European Brewery Convention, 1997).

[0117] The Free Amino Nitrogen content (mg / l) of wort was measured by the EBC method 4.10 (European Brewery Convention, 1997).

[0118] Example 1 : Impact of dark on steeping and germination of barley kernels

[0119] Materials and methods

[0120] A Pilotmalting system from Passion malts was used for the pilot malting trials. This system has a capacity of 120 kg of cleaned barley. The system consisted of one steeping - germinating - kiln vessel (GKV) with false bottom, aeration, water spraying during the germination, fogging and turning capacity. The maximum usable height is 80 cm.

[0121] 120 kg pre cleaned barley was loaded into the pilot malting equipment, and a pre programmed receipt was run. The steeping process consisted of two cycles each of 8 h wet and 10 h dry periods, with a final moisture content of about 45%. The steeping and germination was conducted at 17 °C. The green malt was kilned according to the following schedule: at 60 °C for 6 h, at 65 °C for 6 h, at 70 °C for 3 h, at 80 °C for 2 h, at 83 °C for 2 h, and 85 °C for 2 h and cooled down below 30 °C within 1 h. The kilned malt was cleaned from rootlets and sorted. All tests were run in duplicate.

[0122] The following batches were run:

[0123] 15195096-1 T1 - light for 24 hrs;

[0124] T2 - 16 hrs light, and 8 hrs dark;

[0125] T3 - 12 hrs light, and 12 hrs dark;

[0126] T4 - 8 hrs light, and 16 hrs dark; and

[0127] T5 - 24 hrs dark.

[0128] When lighting was used, it was on during the steeping and germination process. The kiln process was conducted under dark condition for all batches.

[0129] The results are shown in Figure 1 , wherein Figure 1 (a) compares the level of germination achieved using white light in different lighting regimes; Figure 1(b) compares the level of germination achieved using red light in different lighting regimes and Figure 1 (c) compares the level of germination achieved using purple “growers” light in different lighting regimes.

[0130] Results

[0131] A number of interesting observations arise from the results in Figures 1 (a)-(c). First, it can be seen that for any given lighting regime and light conditions, generally the level of germination increases as time increases from 24 hours to 72 hours.

[0132] Second, comparing T1 (all light) to T5 (all dark) for white light (Figure 1 (a)) shows that dark conditions lead to higher levels of germination at all time points (i.e. 24 hours, 48 hours and 72 hours). The same trend is seen when T 1 and T5 are compared for red light and purple growers light. In each case, a higher level of germination is achieved at T5 at each of the time points, 24 hours, 48 hours and 72 hours.

[0133] Third, comparing T5 (all dark) to T2, T3 and T4 for purple growers light, shows that the all dark conditions achieve higher levels of germination than for any of the lighting regimes combining a mix of purple light and dark conditions. For purple growers light, the level of germination achieved at T5, 72 hours is significantly higher than in any other lighting regime tested. The same trend is also observed with the results for red light and white light.

[0134] The conclusion reached is that each of white light, red light and purple light decreases the % of barley kernels germinated in a given period of time.

[0135] Example 2

[0136] Materials and methods

[0137] 15195096-1 A micro malting system was used to investigate the effects of different light wavelengths on barley malting quality. The system consisted of sixteen square malting boxes (Joe White Maltings, Australia), each with a capacity of 0,5 kg of barley. The box covers were fitted with light-emitting diode (LED) strips (RGB LED Strip, China) that could emit light of different wavelengths and intensities. The LED strips were attached to the top wall of each of the boxes.

[0138] The barley variety used for malting was RGT PLANET, a commercially available product. The barley grains were cleaned, sorted, and weighed before steeping in the conventional manner.

[0139] The steeping process consisted of two cycles of 8 h wet and 10 h dry periods, with a final moisture content of about 45%. The steeping and germination was conducted at 17 °C in different light regimes as set out below.

[0140] The light treatments were as follows: (a) no light (i.e. dark), (b) white light (400- 700 nm), (c) purple grow light (blue [400-525 nm] + red [600-700nm]), (d) green light (520-540 nm). All the lights had the same intensity. The light duration was 24 h per day. The grains under dark, white light and purple light conditions were turned every 12 hours. The grains under green light conditions were turned every 2 hours (marked 2h on the Figures), 4 hours (marked 4h on the Figures) and every 12 hours (marked 12h on the Figures). The germination temperature and relative humidity were maintained at 17 °C and 95%, respectively. The germination period lasted for four or three days, which are typical germination periods, after which the green malt was kilned according to the following schedule: at 60 °C for 6 h, at 65 °C for 6 h, at 70 °C for 3 h, at 80 °C for 2 h, at 83 °C for 2 h, and 85 °C for 2 h and cooled down below 30 °C within 1 h. The kilned malt was cleaned from rootlets and sorted.

[0141] The kilned malt was milled and mashed according to the EBC method 4.5.1 (European Brewery Convention, 1997). The mash was filtered and the wort was collected. Samples of both the kilned malt and wort were analysed were analysed. The results are shown in Figures 2(a)-(c) and Figures 3(a)-(c).

[0142] Results

[0143] Figures 2(a)-(c) show that germination in the dark for 3 days produces comparable malt to germination in conventional conditions, i.e. white light or purple growers light. The extract content is identical at 3 days, and both diastatic power (281 vs. 267, 286) and friability are comparable (84.1 vs. 78.2, 84.2). Extending the duration of germination in the dark to 4 days increases the extract content, but also the friability.

[0144] 15195096-1 Figures 2(a)-(c) also show that germination in green light yields a comparable malt to germination in conventional conditions. In Figure 2(a), germination with turning every 12 hours produces a malt having an extract content of 82.2 %, i.e. essentially identical to the extract content of malt germinated in conventional conditions for 3 days (82.4 %). Figure 2(b) shows that the malt produced by germination in green light generally has a higher diastatic power (328, 332, 279.5) than malt germinated in conventional light (white / purple) for 3 days (267 or 286 respectively). Figure 2(c) shows that the malt produced by germination in green light all has comparable friability (85, 90, 81) to malt germinated in conventional light (white / purple) for 3 days (78.2 and 84.2 respectively).

[0145] The results in Figures 2(a)-(c) show that germination in the dark, and especially in green light, produce malt of comparable or improved quality (in particular diastatic power) compared to germination in conventional conditions (i.e. white or purple light).

[0146] Figure 3(a)-(c) show the analyses on the wort made using the different malted grains. These results are also summarised in Table 1 below.

[0147] Table 1

[0148] The results in Figures 3(a)-(c) and Table 1 show that barley germinated in the dark or in green light produces wort of high quality, and in particular, wort of improved quality compared to wort produced from barley germinated in conventional (white or purple light) conditions. It is believed that this is a result of improved malted barley, since mashing was carried out in conventional conditions.

[0149] The Kolbach index for each of the wort produced from barleys germinated in the dark or green light conditions is higher or comparable to that of the wort from barley

[0150] 15195096-1 germinated in white or purple light. This may indicate that, in the dark or in green light, protein modification occurs more quickly than in conventional germination conditions.

[0151] The FAN level for each of the worts produced from barleys germinated in the dark or green light is also higher than that of wort from the barley germinated in white or purple light. The FAN levels achieved were suitable for wort production. Again, germination in the dark or in green light proceeds quickly, with the FAN levels for all conditions exceeding that of barley germinated in conventional conditions.

[0152] The beta-glucan levels for each of the barleys germinated in dark or green light is also in the acceptable range. In particular the levels achieved in green light were desirably low.

[0153] Overall, the results suggested that by employing dark or green light during germination, the period of germination could be significantly shortened, without compromising the quality of the wort ultimately produced.

[0154] Example 3 - Shortening of Germination time in green light

[0155] Materials and methods

[0156] A micromalting system was used to investigate the effects of different light wavelengths on barley malting quality. The system consisted of 8 square malting boxes (Joe White Maltings, Australia), each with a capacity of 0,5 kg of barley. The boxes cover were fitted with light-emitting diode (LED) strips (RGB LED Strip, China) that could emit light of different wavelengths and intensities. The LED strips were attached to the top wall of the boxes.

[0157] The lights were off during the steeping and kiln phase.

[0158] The barley variety used for malting was RGT PLANET. The barley grains were cleaned, sorted, and weighed before steeping. The steeping process consisted of two cycles of 8 h wet and 10 h dry periods, with a final moisture content of about 45%. The steeping and germination was conducted at 17°C.

[0159] The steeped grains were exposed to different light treatments just during germination. The light treatments were as follows: (a) no light, (b) white light (400-700 nm), (c) green light (520-540 nm). All the lights has the same intensity. The light duration was 24 h per day. The germination temperature and relative humidity were maintained at 17 °C and 95%, respectively. The germination period lasted for four and three days, after which the green malt was kilned according to the next receipt: at 60 °C for 6 h, at 65 °C for 6 h, at 70 °C for 3 h, at 80 °C for 2 h, at 83 °C for 2 h, and 85 °C for 2 h and

[0160] 15195096-1 cooled down below 30 °C within 1 h. The kilned malt was cleaned from rootlets and sorted.

[0161] The results are shown in Figures 4(a)-(c) and 5(a)-(c).

[0162] Results

[0163] The results in Figures 4(a)-(c) and 5(a)-(c) show that the germination time, in green light conditions, may be reduced from the conventional 72 hours (i.e. 3 days) to around 66 hours, without impacting on the quality of the resulting malted barley or the wort produced therefrom.

[0164] Figures 4(a)-(c) show the results of analyses carried out on the malt. Figure 4(a) shows that the extract % achieved with germination in green light for 66 hours is comparable to that obtained with white light at 72 hours. Figure 4(b) shows that the diastatic power achieved with germination in green light for 66 hours is better than that achieved by 72 hours in white light. Figure 4(c) shows that the friability of malt obtained with germination in green light for 66 hours is a little lower than that for white light at 72 hours, but is still within the acceptable range.

[0165] Figures 5(a)-(c) show the results of analyses carried out on wort produced using the different malts. Each of these - Kolbach Index, FAN and beta-glucans - show that the wort produced from malt germinated in green light for 66 hours is comparable to wort produced from malt germinated in white light for 72 hours.

[0166] Collectively the results show that employing green light during germination speeds up the process, thereby allowing the germination period to be shortened.

[0167] Example 4 - Shortening of Germination time in dark conditions

[0168] Materials and methods

[0169] The method set out in Example 3 was used. The results are shown in Figures 6(a)-(c) and 7(a)-(c).

[0170] Results

[0171] The results in Figures 6(a)-(c) and 6(a)-(c) show that the germination time, in dark conditions, may be reduced from the conventional 72 hours (i.e. 3 days) to around 66 hours, without impacting on the quality of the resulting malted barley or the wort produced therefrom.

[0172] 15195096-1 M&C PC933792W0

[0173] 17

[0174] Figures 6(a)-(c) show the results of analyses carried out on the malt. Figure 6(a) shows that the extract % achieved with germination in the dark for 66 hours is comparable to that obtained with white light at 66 hours. Figure 4(b) shows that the diastatic power achieved with germination in the dark for 66 hours is comparable or slightly better than that achieved by 66 hours in white light. Figure 4(c) shows that the friability of malt obtained with germination in the dark for 66 hours is similar to that for white light at 66 hours.

[0175] Figures 7(a)-(c) show the results of analyses carried out on wort produced using the different malts. Each of these - Kolbach Index, FAN and beta-glucans - show that the wort produced from malt germinated in the dark for 66 hours is comparable to wort produced from malt germinated in white light for 66 hours.

[0176] Collectively the results show that employing dark conditions during germination speeds up the process, thereby allowing the germination period to be shortened.

[0177] 15195096-1

Claims

1. CLAIMS:

1. A method of steeping and germinating malting cereal, preferably barley, comprising:(i) steeping said cereal in water; and(ii) germinating said cereal to produce germinated cereal; wherein said steeping and germinating are carried out in green light and / or in the dark.

2. A method as claimed in claim 1 , wherein said steeping and germinating are carried out in green light, preferably wherein said steeping and germinating are carried out solely in green light.

3. A method as claimed in claim 1 or 2, wherein said green light has a wavelength of 495-570 nm, preferably 500-560 nm and more preferably 520-540 nm.

4. A method as claimed in any preceding claim, wherein the green light intensity is at least 10,000 Im, preferably at least 13,000 Im and more preferably at least 16,000 Im.

5. A method as claimed in claim 1 , wherein said steeping and germination are carried out in the dark, preferably wherein said steeping and germination are carried out solely in the dark.

6. A method as claimed in any preceding claim, wherein said steeping is for at least 12 hours, preferably 16-28 hours, and more preferably 22-25 hours.

7. A method as claimed in any preceding claim, wherein said germination is for less than 72 hours, preferably less than 70 hours, and still more preferably less than 68 hours.

8. A method as claimed in any preceding claim, wherein said steeping and germination takes a total of less than 90 hours, preferably less than 88 hours and more preferably less than 85 hours.

9. A method as claimed in any preceding claim, wherein no additives are during said steeping or said germinating.15195096-110. Germinated malting cereal, preferably barley, obtainable from, the process as claimed in any one of claims 1-9.

11. A method of malting cereal, wherein said cereal is a malting cereal, preferably barley, comprising:(i) steeping and germinating said malting cereal as claimed in any one of claims 1-9; and(ii) drying said germinated malting cereal to produce malted cereal.

12. A method as claimed in claim 11 , wherein the resulting malted cereal has:(i) an extract level of 65-85%, preferably 80-85% and more preferably 82- 85%;(ii) a diastatic power of greater than 200 °WK, preferably greater than 300 °WK and more preferably greater than 400 °WK; and / or(iii) a friability of 75% or more, preferably 80% or more and more preferably 85% or more.

13. Malted cereal, e.g. malted barley, obtainable from the process as claimed in claim 11 or 12.

14. A method of making wort comprising:(i) malting cereal as claimed in claim 11 or 12; and(ii) milling said malted cereal; and(iii) mashing said milled cereal to produce wort.

15. Wort obtainable from the process as claimed in claim 14.15195096-1

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