WO2013007369A1

WO2013007369A1 - A method for producing concentrated malt

Info

Publication number: WO2013007369A1
Application number: PCT/EP2012/002878
Authority: WO
Inventors: Thomas Søndergaard
Original assignee: Royal Unibrew
Priority date: 2011-07-12
Filing date: 2012-07-09
Publication date: 2013-01-17

Abstract

The present invention relates to a method of producing a concentrate malt product comprising heating a liquid mart product at a temperature where precipitation is avoided such as from 25 °C to 90 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%. Furthermore the present invention concerns a concentrate product obtainable by the method of the present invention.

Description

TITLE: A method for producing concentrated malt

FIELD OF THE INVENTION:

The present invention relates to a method for producing non-alcoholic beverages, as well as a method for producing a concentrated malt. The present invention also relates to a method for producing a granulate malt, in particular by vacuum evaporation or freeze drying. Furthermore the present invention relates to a concentrated malt product as well as a granulate malt product. BACKGROUND OF THE INVENTION:

The malt products are brewed with start in the brewhouse where different raw materials are used depending on the final product. The barley malt or barley is milled before it goes to the mashing in kettle where the temperature is heated up to the saccharification temperature. At that temperature there is a break to ensure the degrading off the starch (carbohydrates). The temperature is raised to the mashing of temperature and afterword's the mash is pumped to the mash filter or lauter tun where the spent grain is separated. The wort is pumped further to the wort kettle were the temperature is raised to boiling temperature and the hop is added. After the boiling the wort is pump to the whirlpool and with a small break at approximately 30 minute's. Afterwards the wort is pumped through a cooler and the wort is cooled down to approximately 0-3 °C and transferred to the fermentation/stabilisation tank where the wort is further cooled if necessary. When the temperature is down at the set point the malt product is filtrated and at the filter there are the possibilities both to adjust with sugar and colour. C0₂ is added at the filter. After the filter the malt beverage is transported to the brigh beer tank and from here it goes to packaging where the beer is pasteurized with approximate 100-200 PU. A typical method of producing a liquid wort comprises a) extraction of wort and dilution of wort in the lauter tun to produce a liquid wort, b) concentrating the liquid wort to an extract. Furthermore after extraction of wort, typically, the method comprises wort cooking for evaporating water for adjusting a wort content, separating high-molecular protein, inactivating the enzymes for fixing composition of the wort, sterilizing the wort, isomerization of hops bitter substances, formation of flavorings and removal of undesired flavorings, then hot trub separation for separating hot trub contained in the liquid wort. In principle enzymes are used to do the saccharification of the malt- or/and the barley starch followed by prior art known filtration procedures to ensure a clear worth without precipitation. SUMMARY OF THE INVENTION:

The current way of producing non-alcoholic beverages requires cooperation with a brewery. The first step is a regular brewing process for making a wort, and then optionally adding sugar, blends, flavors, preservatives, vitamin blends and other ingredients, adjusting pH, mixing and adding water, optionally adding C0₂, filtering, and filling into suitable containers, such as bottles. Hereafter the bottles are shipped to other countries. Typically, at least one of the following cereals or substances is used as starting material for production of the wort, such as barley, wheat, rye, spelt, emmer, maize, rice, sorghum, other malted or unmalted cereals and/or sugar. A liquid malt product as produced by this method however is not economically feasible to ship, due to the amount of liquid which has to be shipped. Thus, it is typically the final beverage that is packed and shipped.

The present inventors have realized that by producing a concentrated malt product that upon adding water and optionally other suitable ingredients, will result in a final non- alcohlic beverage that contains no or essentially no haze or gel. The most critical parameter was found to be the temperature at which the liquid malt product obtained from a prior art manufacturing process of making non-alcoholic beverages was concentrated. Moreover, the method of the present invention for making a concentrate malt product can be scaled up, and a manufacturing brewery may be dimensioned to evaporate from 3000 to 10000 Liter wort/hour, such as from 4000 to 5000 Liter wort/hour, e.g. 4500 Liter wort/hour.

Accordingly, a broad aspect of the present invention relates to a method of producing a concentrate malt product comprising heating a liquid malt product at a temperature from above room temperature to 90 °C, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%. Typically, such heating is done under vacuum evaporation. Any number of vacuum evaporators may be used such as from 1-10. In a further embodiment 1-4 vacuum evaporators are used, such as 3 or 4. The liquid malt product may be obtained and used before adding C0₂, or may be filtered before applying the method of the present invention.

In principle the heating, such as the vacuum evaporation, is done from about 1 to 30 minutes, but longer heating times may be applied, although this would not seem economically feasible, to produce a concentrated malt product having a dry matter content of above 40%.

The present inventors have also realized that during the method of producing the concentrated malt product one or more aromas may disappear or be reduced, which may result in a final beverage product with a different aroma compared to the normal process of making non-alcoholic beverages. As a result of this a further step of adding aromas during manufacturing of the concentrated malt product is suggested. Typically, the aroma(s) is(are) recovered during the vacuum evaporation and recycled to the concentrate malt product.

A further aspect of the present invention relates to a concentrate malt product obtainable by the method of the present invention.

The concentrate malt product may then be used to prepare the non-alcoholic beverage, and optionally other ingredients such as sugar may be added.

Thus, a still further aspect of the present invention relates to a liquid non-alcoholic maK beverage product comprising an aqueous solution of the concentrate malt product of the present invention.

The concentrate malt product may then be used to prepare the non-alcoholic beverage, or if desired may be treated to produce a granulate malt product, which may be suitable for dissolving in water to produce the liquid non-alcoholic malt beverage product.

Accordingly, in a further aspect the present invention relates to a method of producing a granulate malt product comprising heating a liquid malt product at a temperature from above room temperature, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and spray drying the concentrated malt product under heating conditions to produce the granulate malt product. Typically, the heating is done under vacuum evaporation. Typically, the spray drying is performed in a fluid bed or spouted bed

In a still further aspect the present invention relates to a granulate malt product obtainable by the method comprising heating a liquid malt product at a temperature from above room temperature, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and spray drying the concentrated malt product under heating conditions to produce the granulate malt product.

In a further aspect the present invention relates to a liquid non-alcoholic malt beverage product comprising an aqueous solution of the granulate malt product obtainable by the method comprising heating a liquid malt product at a temperature from above room temperature, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and spray drying the concentrated malt product under heating conditions to produce the granulate malt product.

The present inventors have furthermore realized that concentrate mart product may be freeze dried to produce a freeze dried granulate malt product, and such product is also suitable for dissolving in water for producing the non-alcoholic beverage product, and has no or essentially no haze or gel formation. Accordingly, in a further aspect the present invention relates to a method of producing a freeze dried granulate malt product obtainable by the method comprising heating a liquid malt product at a temperature from above room temperature, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and freeze drying the concentrated malt product to produce the freeze dried granulate malt product. Typically, the freeze drying is done under vacuum.

In a still further aspect the present invention relates to a freeze dried granulate malt product obtainable by the method comprising heating a liquid malt product at a temperature from above room temperature, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and freeze drying the concentrated malt product to produce the freeze dried granulate malt product.

In a further aspect the present invention relates to a liquid non-alcoholic malt beverage product comprising an aqueous solution of the freeze dried granulate malt product obtainable by the method comprising heating a liquid malt product at a temperature from above room temperature, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and freeze drying the concentrated malt product to produce the freeze dried granulate malt product.

Several advantages of the present invention are clear from the present description of the invention and without limitation such advantages are that it is now possible to combine part of the brewing process with the soft drink bottling plants. Instead of making a liquid malt product to be shipped, or bottles to be shipped to the final destination, the present invention makes it possible to pack and ship concentrated malt product to be used directly at the soft drink bottling plants in foreign countries. The malt product may also have potential for other semi- or - finished product in the diary industry.

We also have foreseen a possibility complexity reduction. Today we have a range of malt products where the difference is generated in the brewhouse. By concentration and/or granulation we can reconstitute and at the same time add the complexity and by that react faster to demands from consumers. There is a better quality of the concentrate or granulate compared to liquid malt product from brewhouse due to no or essentially no haze and/or gel formation. Figure 1 : This figure shows a rough drawing of the principle steps

DETAILED DESCRIPTION OF THE INVENTION:

5 As mentioned above the present inventors have realized that it is possible to produce a concentrated malt product which may be used in manufacturing of a non-alcoholic beverage product. The concentrated malt product of the present invention may be used as is or may be further processed to a granulate product or freeze dried granulate product, which products will result in a final non-alcohlic beverage that contains no or essentially no haze or gel.

10 In a broad aspect of the present invention relates to a method of producing a concentrate malt product comprising heating a liquid malt product at a temperature from above room temperature, such as 25 °C, to 90 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%. By said heating water is evaporated to create the concentrated malt product. Typically, such heating is done under vacuum

15 evaporation. The liquid malt product may be obtained and used before adding C0₂, or may be filtered before applying the method of the present invention.

In an embodiment one to ten vacuum evaporators are used. Typically from 1-4 vacuum evaporators are used, such as 3 or 4 vacuum evaporators.

In further embodiments the heating temperature is from 25 °C to 70 °C, such as from

20 35 °C to 60 °C, such as from 40 °C to 50 °C, or from 35 °C to 50 °C. Typically, under vacuum evaporation.

In further embodiments the vacuum evaporation is done from 10 to 200 mbar, such as from 40 to 120 mbar, such as from 60 to 00 mbar, e.g. about 80 mbar. Typically, about 50 mbar.

25 In further embodiments the vacuum evaporation is done from about 1 to 60 minutes, such as from about 2 minutes to 30 minutes, such from about 5 to 25 minutes, e.g. from about 10 to 20 minutes.

The liquid malt product as obtained by normal standard brewery conditions comprises a dry matter content which may be adjusted by adding sugar if desired. Also colour may be 30 added if desired. Typically, the liquid malt product comprises about 10-20% Plato w w dry

matter, such as about 15-20%. When using a liquid malt product having a dry matter content of about 15-20% fewer vacuum evaporation steps are necessary compared to when the liquid malt product comprises less than 15% dry matter.

In a still further embodiment the concentrated malt product of the present invention has 35 a high dry matter content of about 45-80%, such as 45-70%, e.g. 60-70%. Typically, the concentrated malt product comprises at least 50% Plato w w malt sugar, such as at least 60% malt sugar.

In a further embodiment enzymes are added to the liquid malt before or during vacuum evaporation. Typically, enzymes are added to the liquid malt before vacuum evaporation. As a precautionary measure enzymes are added in order to reduce the haze and sediment development.

During the method of producing the concentrated malt product one or more aromas may disappear or be reduced, which may result in a final beverage product with a different aroma compared to the normal process of making non-alcoholic beverages. As a result of this a further step of adding aromas during manufacturing of the concentrated malt product is suggested. Typically, the aroma(s) is(are) recovered during the vacuum evaporation and recycled to the concentrate malt product.

In a further embodiment one or more aromas are recovered during the heating, such as the vacuum evaporation, and recycled to the concentrate malt product.

In order to avoid precipitation such as haze, or gel formation and produce a clear product, the present inventor has realized that preferably addition of sugar and/or colour to the liquid malt product before or during heating should be avoided. Thus, in a further embodiment no sugar is added to the liquid malt product before or during heating. In a still further embodiment no colour is added to the liquid malt product before or during heating. Typically, both sugar and colour should be avoided before or during heating.

It is of high importance to maintain a microbiologically stable concentrate mart product and pH should be kept below 5. In a further embodiment pH in the concentrate mart product is below 4, such as from 3.5 to 4, e.g. 3.6 to 3.9.

In a further embodiment no C0₂ is added to the liquid malt product before or during heating.

In a further aspect the present invention relates to a concentrate malt product obtainable by the method of the present invention.

In a still further aspect the present invention relates to a liquid non-alcoholic malt beverage product comprising an aqueous solution of the concentrate malt product of the present invention. Such liquid non-alcoholic malt beverage product is clear and contains essentially no haze and/or gel. Typically, such a liquid non-alcoholic malt beverage product may contain C0₂.

The term "essentially no haze and/or gel" as used herein means that the non-alcoholic beverage produced by making an aqueous solution of the concentrate mart product, or by making an aqueous solution of the granulate product or an aqueous solution of the freeze dried granulate product, contains no visible haze or gel, or at least insignificant amounts that does not influence the quality of the beverage product.

In a further embodiment the liquid non-alcoholic malt beverage product comprises added sugar. Typically, sugars are glucose, maltodextrins etc. For a low calorie product it could be other sweeteners.

In a still further aspect the present invention relates to a method of producing a granulate malt product comprising heating a liquid malt product at a temperature from above room temperature to about 90 °C, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and spray drying the concentrated malt product under heating conditions to produce the granulate mart product. The embodiments that are described in relation to the method of producing a concentrate malt product of the present invention also applies to this method of producing a granulate malt product in respect of the step of the heating process. Typically, the spray drying is performed in a fluid bed, such as a spouted bed or similar. Typically, vacuum evaporation is used for heating the liquid malt product, in the same manner as explained above in connection with producing a concentrate malt product. Also, here preferably 1-4, such as 3 or 4 vacuum evaporators are used.

Typically, during the spray drying the inlet temperature should not exceed about 100 °C. Without being bound by theory it is believed that it is preferred not to pass an inlet temperature higher than of about 100 °C to avoid melting maltose, which may cause some production facility problems like clotting og nozzles and the like. In a further embodiment of the step of spray drying under heating conditions said heating is performed at a temperature of less than 104 °C, such as from 90-104 °C.

In a further embodiment the granulate malt product has a water content of not more than 5 weight %, such as not more than 4 weight %, not more than 3 weight %, not more than 2 weight %, not more than 1 weight %.

In a still further aspect the present invention relates to a granulate malt product obtainable by the method of the present invention, comprising heating a liquid malt product at a temperature from above room temperature to about 90 °C, such as 25 °C, to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and spray drying the concentrated malt product under heating conditions to produce the granulate malt product. The granulate malt product may then be dissolved in water and other ingredients may be added.

Accordingly, in a further aspect the present invention relates to a liquid non-alcoholic malt beverage product comprising an aqueous solution of the granulate malt product of the present invention. Such liquid non-alcoholic malt beverage product is clear and contains essentially no haze and/or gel. A clear product contains no precipitation.

Neither the liquid malt product nor the concentrate malt product of the present invention could be freeze dried by standard techniques and re-dissolved without creating haze and/or gel. However, by cooling a liquid malt product for a sufficient time to create a more pasta like structure and then freeze drying under standard conditions a granulate was produced which upon re-dissolving in water did not contain any haze, and furthermore had retained the aroma.

Thus, a further aspect of the present invention relates to a method of producing a freeze dried granulate malt product comprising treating a liquid malt product at a temperature from below 0 °C, such as about -50 °C for a sufficient time to obtain a more viscous liquid, and then freeze drying the cooled viscous liquid malt product to produce the freeze dried granulate malt product.

A still further aspect of the present invention relates to a method of producing a freeze dried granulate malt product comprising treating a concentrated malt product at a temperature from below 0 °C, such as about -50 °C for a sufficient time to obtain a more viscous

concentrate, and then freeze drying the cooled viscous concentrate malt product to produce the freeze dried granulate malt product.

The term "sufficient time" as used herein means that by cooling slowly a more pasta like structure is obtained. In contrast a more quick cooling may create a product with a hard shell which may explode during freeze drying, and such hard shell product is unwanted. The skilled person will know by running test trials how a specific liquid or concentrated product should be cooled and the time for such cooling, and off course cooling at a temperature close to 0 °C will require a longer time to create the desired pasta like structure, whereas cooling at a lower temperature such as about -50 °C will require a shorter time to create the desired pasta like structure.

In further embodiments the concentrated malt product is obtainable by the method of the present invention as described herein.

Accordingly, in a further aspect the present invention relates to a freeze dried granulate malt product obtainable by the method of the present invention.

Moreover, in a still further aspect the present invention relates to liquid non-alcoholic malt beverage product comprising an aqueous solution of the freeze dried granulate malt product of the present invention. Such liquid non-alcoholic malt beverage product is clear and contains essentially no haze and/or gel.

The granulate malt product or freeze dried granulate malt product of the present invention may be used as is or may be packed in a suitable article of manufacture. Typically, such article of manufacture is a 20-30 kg bag, a 150-400 kg drum, or a 500-800 kg palletainer.

According to the present invention wort is understood in the sense of brewing technology and is in liquid form. Further, in the present invention it is also referred to wort, if a different starting product is used as usually malted cereals sorts as for example barley, wheat, rye, spelt or emmer, especially other starchy basic materials such as maize, rice and/or other malted cereals sorts and/or other un malted cereals sorts as well as sugar.

A malt product typically comprises Protein, Carbohydrate, Fat Dietary Fibres, Ash (dry matter), Calcium, Beta Glucan, Fructose, Glucose, Sucrose, Maltose, maltotriose, Lactose and/or Higher sugars.

Producing a concentrate malt product appears to be more laborious than the conventional production of non-alcoholic beer. However, this approach has many advantages when producing at a traditional brewery and then transferring to a soft drink production facility, typically in a foreign country. The present invention also makes it easier to handle at the brewery where handling of liquids is preferred. A granulate material will take up more space than a liquid concentrate and will typically comprise 4-6 liters/kg compared to a liquid concentrate that will typically comprise 1½-2 liters/kg. It may be seen as more complex to produce a granulate product and may result in increasing investments and increasing operating costs.

With the conventional approach, the whole technological process of producing wort is performed in each brewery in order to subsequently produce it to a soft drink. This may require a local production of non-alcoholic beer in a plurality of brewhouses in the respective destination countries, i.e. up to now each brewery has a brewhouse. Thereby, the whole production of wort and non-alcoholic beer is performed on one premises. However, the technological know-how of the production of non-alcoholic beer as a whole is contained in the production of wort.

According to the present invention, the production of concentrate malt product can be performed centralized, wherein the final product is liquid concentrate malt product which can be stored and easily be transported. After transport to a soft drink production plant, the concentrate malt product can be dissolved in water, optionally adding sugar, blends, flavors and preservatives, some adjusting of pH, then mixing and adding water, followed by optionally adding C0₂, filtering, and finally filling into suitable containers, such as bottles.

Therefore, a centralized production of concentrate malt product reduces the effort substantially in view of equipment and energy, because a centralized production brings respective synergy effects. The use of the local fermentation plants is not necessary anymore, since the concentrate malt product can be used directly at a soft drink bottling facility in the local country of interest. Further, a unification of the quality of the non-alcoholic beer production is achieved since the final steps do not require a brewery or such knowledge. Also since bottles do not have to be transported this will keep costs lower.

According to the present invention, the use of spray drying under heating conditions to produce the granulate malt product can be performed by different techniques, such as the use of the fluid bed technology, e.g. fluid bed drying, fluid bed granulating, fluid bed spray granulating and/or fluid bed coating is especially suited for the production of the granulate malt of the present invention. FIG. 2 shows a process diagram of the production of wort granulate according to the present invention.

This is a rough drawing of the granulation /spouted bed process with in- and out- and inlet of air. It is possible to control the temperature of the inlet air and also the humidity level. There is also the option to add some sugars in the solid inlet to increase the granulation formation, and a further option is to add sugar in the concentrate depending on which dry level there are in the contrite.

The method of non-alcoholic beer production can essentially be divided in three main processes namely the production of malt, the production of liquid wort, the production of concentrate malt product, optionally production of granulate malt or freeze dried granulate malt and the bottling process.

For the production of malt, the raw barley grain is processed to malt, wherein the process steps steeping, germination and kilning is employed in the malt house. During steeping, the grain absorbs water, is supplied with oxygen and cleaned. Subsequently, germination is performed in germination plants, wherein air supply is usually achieved by ventilators, and turnover devices provide for a unitary turnover of the germination material. The purpose of malting mainly is the creation of enzymes and their controllable reactions to the malt substances. During the germination processes the germ bud causes the formation of enzymes which are able to decompose the grain substances. This process is in particular relevant for the degradation of protein and starch as well as the degradation of other substances. After the germination period which is necessary for the conversion of substances, the germination process is stopped by withdrawal of water. The skilled person denotes this process step as kilning. The withdrawal of water is usually achieved by the use of heat and air supply. Caused by the kilning, the malt gets a flavor and a color which is characteristic for the respective type, which has effect on the soft drink type to be produced. After the kilning, the malt usually has a water content of below 5% such that it can be stored. At the end of the malt production the malt still has the shape of grain. Besides barley, which is used as basic material for the malt production of non-alcoholic beers, also other cereals sorts such as wheat, rye, spelt and emmer can be malted.

During the production of liquid wort, malt is usually processed to wort under the presence of water and hops. Dependent on the desired beverage, also different sugar types as well as other starch containing basic materials such as maize, rice, other malted grain sorts and/or other unmalted cereals sorts can be processed. Further, the addition of enzyme supplements and of inorganic substances is possible. The production of wort is performed in the brewhouse which means the entity of plants and/or devices which are necessary for the production of wort. The production of wort in the brewhouse, i.e. the brewhouse process, usually consists of six partial processes, namely grinding, mashing, lautering, wort cooking, hot trub separation and wort cooling.

In order to continue with the enzymatic degradation within the malt grain which has started in the malthouse plant, the malt has to be grinded in a well defined manner. This process of grinding is usually performed in a malt mill which has the object to separate the grain encasement, the so-called husks from the residual grain. Thereby, the husks must be treated as sparing as possible for the later use as discussed below in detail. During grinding, the starch containing body is to be chopped as far as possible.

The subsequent mashing is usually performed in a mash tun and a mash kettle.

Mashing is understood as dissolving the malt ingredients, in particular starch and proteins, and the degradation of high molecular organic substances in a water dissolving form by means of the enzymes of the malt. The insoluble starch is degraded to fermentable sugars as most important process during mashing. Mashing plays a central role for the production of liquid wort, because during this process the basis for the wort composition and therefore for the type of non-alcoholic beer and the quality is ascertained. The process of mashing starts with mixing a specific amount of grist and a specific amount of brewing water, the so-called mash-liquor. For controlling the process, the parameters temperature, duration, concentration of the mash and in a low extent the concentration of the mash and in a low extent the concentration of hydrogen ions are available for the brewer. The extract solution being present at the end of mashing in the mash is called first wort, this is not used in the present process.

Lautering is performed either in a lauter tun or-rarely-in a mash filter. In general, lautering is understood as the separation of the dissolving contents of the mash, namely the wort from the insoluble contents, the so-called spent grain. The spent grain mainly consists of husks and proteins gained during grinding, and further of starch and mineral components. For the lautering, the whole mash is pumped into the lauter tun. Above the tun base, the tauter tun has a sieve bottom, the so-called false bottom. Thereon, the spent grain lays down, while the wort gets through the screen slits from the lauter tun into the wort kettle, which is usually performed by pumping. The spent grain forms a filter layer for the wort to be lautered. Roughly, the process of lautering can be divided into two steps: The deduction, i.e. the pumping of the extract solution being present in the mash, namely the first wort, and the sparging of the spent grain which still contains extract, by means of hot brewing water, the so-called sparging water. In the recent past, also other separating techniques have become known.

The wort cooking is performed in a wort kettle. During the process of cooking, hops or hop products are added, but also the addition of sugar is sometimes performed in practice. The hopping gives the wort and, with that, the non-alcoholic beer which is produced later by processing the concentrate malt product or optionally the granulate malt, its typical bitter taste. After the wort cooking, the so-called liquid wort is provided. Characterizing for the liquid wort is the wort content. The wort content is the percentage of the substances which are dissolved in the wort prior to further processing, such as malt sugar, proteins, vitamins, trace elements and flavourings. The wort content is measured in % Plato or formerly in degree Plato, respectively.

With wort cooking, the following objects are achieved: evaporating water for adjusting the wort content, separating high-molecular protein (the so-called break), inactivating the enzymes for fixing the wort composition, sterilizing of wort, isomerization of the hop

substances, formation of flavourings (the so-called Maillard reaction) and removal of undesired flavourings. These objects are all achieved by the effect of heat during wort cooking.

After finalizing the wort cooking, the hot trub break separation is performed usually in a whirlpool, wherein the hot trub contained in the wort is separated from the remaining wort. The hot trub consists mainly of proteins which have been coagulated, i.e. agglomerated by the effect of heat during the wort cooking. Further, the hot trub contains polyphenols and other suspended contents. In the whirlpool, the centrifugal effect is used by means of pumping-in in tangential direction. The hot trub agglomerates in the shape of a cone on the center of the bottom of the whirlpool. The separated wort is subsequently pumped away. Instead of a whirlpool, also other separating systems can be used.

The last partial process in the brewhouse plant is the wort cooling in which the liquid wort is cooled down from almost cooking temperature to the so-called pitching temperature of for example 6 °C. Normally, when producing beer the pitching temperature is between 12 and 14 °C, whereas with products it is 0-3 °C. This is usually performed by a heat exchanging system. The cooled wort is well ventilated.

In order to optimize the energy required for concentrating the liquid wort, it is further suggested according to the present invention to use a vacuum evaporator between the whirlpool and the fluidized bed plant. Vacuum evaporators are based on the principle that with a reduction of pressure the distillation point decreases significantly. With that, the distillation point of water can be reduced to 35 °C to 45 °C with a pressure of about 0 bar. In the first evaporation step energy is only necessary for the operation of the vacuum pump by which water vapor is removed. Thus, a significant amount of water can be removed from the liquid wort with only low requirement of energy. Furthermore, undesired easily volatile flavourings are removed.

The above embodiments as well as the embodiments to be described hereunder should be seen as referring to any one of the aspects described herein as well as any one of the embodiments described herein unless it is specified that an embodiment relates to a certain aspect or aspects of the present invention.

All references, including publications, patent applications and patents, cited herein are hereby incorporated by reference to the same extent as if each reference was individually and specifically indicated to be incorporated by reference and was set forth in its entirety herein.

All headings and sub-headings are used herein for convenience only and should not be construed as limiting the invention in any way.

Any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or otherwise clearly contradicted by context.

Recitation of ranges of values herein are merely intended to serve as a short method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it was individually recited herein. Unless otherwise stated, all exact values provided herein are representative of corresponding approximate values (e.g., all exact exemplary values provided with respect to a particular factor or measurement can be considered to also provide a corresponding approximate measurement, modified by "about," where appropriate).

All methods described herein can be performed in any suitable order unless other-wise indicated herein or otherwise clearly contradicted by context.

The use of any and all examples, or exemplary language (e.g., "such as") provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise indicated. No language in the specification should be construed as indicating any element is essential to the practice of the invention unless as much is explicitly stated. The citation and incorporation of patent documents herein is done for convenience only and does not reflect any view of the validity, patentability and/or enforceability of such patent documents.

The description herein of any aspect or embodiment of the invention using terms such as "comprising", "having", "including" or "containing" with reference to an element or elements is intended to provide support for a similar aspect or embodiment of the invention that "consists οΓ, "consists essentially of, or "substantially comprises" that particular element or elements, unless otherwise stated or clearly contradicted by context (e.g., a composition described herein as comprising a particular element should be understood as also describing a composition consisting of that element, unless otherwise stated or clearly contradicted by context).

This invention includes all modifications and equivalents of the subject matter re-cited in the aspects or claims presented herein to the maximum extent permitted by applicable law.

The present invention is further illustrated by the following examples which, however, are not to be construed as limiting the scope of protection. The features disclosed in the foregoing description and in the following examples may, both separately and in any combination thereof, be material for realizing the invention in diverse forms thereof.

EXAMPLES:

Example :

It was decided besides looking for the production of the granulate also to investigate if freeze drying could be a method for producing an intermediate product which could be reconstituted and have the same aroma and taste profile and no haze problems.

The initial purpose was to start with a Vitamalt from the brewhouse with at dry matter content at around 10% and only with sugars based from the malt.

The malt was initially concentrated up to about 70% dry matter in pilot evaporation plant. The time for concentration was between 2 and 9 hours. We could observe that at a higher temperature and longer treatment time in the pilot evaporation plant there was a tendency to develop more haze (like gels and sediments), this could in trials be reduced by adding enzymes and PWP.

The product was concentrated from 10 % in dry mater up to 76 % as the highest during the test.

The product was concentrated at product temperatures between 30^°C and up to 60°C and with a heating temperature (under vacuum) ranging from 45°C to 80'C. When comparing the aroma and taste profile with a reference malt product there was observed a lack of intensity in the aroma in the sample. The aroma from the condensed water was more malty than the concentrate which indicated that a fraction of the aroma was transferred from the concentrate to the condensate which is essential for the aroma.

For further reducing the time for creating the concentrate, several tests were done at a laboratory evaporator scale and all the trials was without any additives and the results showed no gel or sediment when re-dissolved, formation of haze in samples higher than 70 % was observed but the level was significant lower compared to the pilot evaporator. When comparing the taste and aroma in relation to the reference we experienced a better match and by evaporate the condensate and mix some of the fraction back in the concentrate we experienced further improvement in aroma.

The condensate was separated at 20°C, 40°C and 80°C with a clear difference in aroma, which indicate that by taking these fractions a good flavor match will be possible in the final product.

It was further investigated to develop a freeze dried granulate by using standard freeze drying technique known to the person skilled in the art. Samples were used with different dry matter content, and structures during the trials indicate that it is possible. It seems that some of the granulates when reconstituted showed the same level of haze (gel and sedimenets).

However by taking some of the non concentrated product with dry mater around 10% and then freeze at - 50^*C until it is transferred to a more solid form, and then freeze drying at 0,25 mbar we were able to make a product with a dry matter content at 98,2 % and by re- dissolving obtain a clear liquid without any haze or sediment and also appeared to have a better aroma match. Example 2

In order to obtain an extract and a final product (the concentrate malt product), which is chemical and microbiological stable, we have found the following parameters to be essential:

Brewhouse:

Simple basic recipe containing as few ingredients as necessary for making a wort, consisting of pilsner malt, hops, water and with few additives (calcium and enzyme )

pH reduction by use of acid (phosphoric-, lactic- or sulfuric acid)

pH of 3,8 - 3,9

High gravity with %Plato of 15 - 20

No adding of C0₂ during filtration or storage Evaporation plant:

Flow in: 5000 l/h (plant scale dependant)

Evaporation pressure: 50 mbar

Temperature step heat exchanger (hot site): 76 - 69 - 59 - 40 °C

Temperature of product in evaporator: <70 °C

%Plato in/out of product: 15 - 20 / 64 - 66

Adding preservation agents: Sodiumbenzoat 1 ,13 g/kg concentrate and Potassiumsorbate 0,76 g/kg concentrate (equals max legal amount in finished malt product)

Sirop and bottling hal:

Mixing the final ingredients using sanitized equipment and under hygienic conditions pH adjusted to 3,7 - 3,8 by use of phosphoric acid

Flash pasteurized at 200 - 500 PU

Bottled in cans, cleaned by use of rinser with desinfectant

0,25 mbar we were able to make a product with a dry matter content at 98,2 % and by re- dissolving obtain a clear liquid without any haze or sediment and also appeared to have a better aroma match. Example 2

Brewhouse:

pH reduction by use of acid (phosphoric-, lactic- or sulfuric acid)

pH of 3,8 - 3,9

High gravity with %Plato of 15 - 20

No adding of C0₂ during filtration or storage

Evaporation plant:

Flow in: 5000 l/h (plant scale dependant)

Evaporation pressure: 50 mbar

Temperature step heat exchanger (hot site): 76 - 69 - 59 - 40 °C

Temperature of product in evaporator: <70 °C

%Plato in/out of product: 15 - 20 / 64 - 66

Sirop and bottling hal:

Flash pasteurized at 200 - 500 PU

Bottled in cans, cleaned by use of rinser with desinfectant

Claims

WE CLAIM:

1. A method of producing a concentrate malt product comprising heating a liquid malt product at a temperature from 25 °C to 90 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%.

2. The method of claim 1 wherein the heating is done under vacuum evaporation.

3. The method of claim 2 wherein 1 to 10 vacuum evaporators are used, such as 1-4, e.g. 3 or 4.

4. The method of any one of the preceding claims wherein the liquid malt product comprises about 10-20% dry matter, such as 15-20% dry matter.

5. The method of any one of the preceding claims wherein the concentrated malt product has a high dry matter content of about 45-70%, such as 60-70%.

6. The method of any one of the preceding claims wherein the vacuum evaporation is done from 40 to 120 mbar, such as from 60 to 100 mbar, e.g. about 80 mbar.

7. The method of any one of the preceding claims wherein the vacuum evaporation is done from 1 to 30 minutes, such from 5 to 25 minutes, e.g. 10 to 20 minutes.

8. The method of any one of the preceding claims wherein enzymes are added before vacuum evaporation.

9. The method of any one of the preceding claims wherein the concentrated malt product comprises at least 50% malt sugar, such as at least 60% malt sugar.

10. The method of any one of the preceding claims wherein the temperature of heating the liquid malt product is from 25 °C to 70 °C, such as from 35 °C to 60 °C, e.g. from 40 °C to 50

°C.

11. The method of any one of the preceding claims wherein no sugar is added to the liquid malt product before or during heating.

12. The method of any one of the preceding claims wherein no colour is added to the liquid malt product before or during heating.

5 13. The method of any one of the preceding claims wherein no C0₂ is added to the liquid malt product before or during heating.

14. The method of any one of the preceding claims wherein pH in the concentrate malt product is below 4, such as from 3.5 to 4, e.g. 3.6 to 3.9.

10

15. A concentrate malt product obtainable by the method of any one of claims 1-14.

16. A liquid non-alcoholic malt beverage product comprising an aqueous solution of the concentrate malt product of claim 15.

15

17. Use of the concentrate malt product of claim 15 for preparing a liquid non-alcoholic malt beverage product containing CO

18. The beverage product of claim 16 wherein the product is clear and contains essentially no 20 haze and/or gel.

19. The beverage product of any one of claims 16 or 18 wherein the product comprises added sugar.

25 20. The beverage product of any one of claims 16 or 18 wherein the product comprises

added colour.

21. The beverage product of any one of claims 16 or 18 wherein the product comprises added C0₂-

30

22. A method of producing a granulate malt product comprising heating a liquid malt product at a temperature from 25 °C to 90 °C, such as from 25 °C to 70 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%, and spray drying the concentrated malt product under heating conditions to produce the granulate malt

35 product.

23. The method of claim 22 wherein the heating is done under vacuum evaporation.

24. The method of any one of claims 22-23 wherein the spray drying is performed in a fluid 5 bed.

25. The method of claim 24 wherein the spray drying under heating conditions is performed at a temperature of less than 104 °C, such as from 90-104 °C.

10 26. The method of any one of claims 22-25 wherein the concentrated malt product is

obtainable by the method of any one of claims 1-14.

27. The method of any one of claims 22-26 wherein the granulate malt product has a water content of not more than 5 weight %, such as not more than 4 weight %, not more than 3

15 weight %, not more than 2 weight %, not more than 1 weight %.

28. A granulate malt product obtainable by the method of any one of claims 22-27.

29. A liquid non-alcoholic malt beverage product comprising an aqueous solution of the

20 granulate malt product of claim 28.

30. The beverage product of claim 29 wherein the product is clear and contains essentially no haze and/or gel.

25 31. A method of producing a freeze dried granulate malt product comprising treating a liquid malt product or a concentrated malt product at a temperature from below 0 °C, such as about -50 °C for a sufficient time to obtain a more viscous liquid or concentrate, and then freeze drying the cooled viscous liquid/concentrate malt product to produce the freeze dried granulate malt product.

30

32. The method of claim 31 wherein the concentrated malt product is obtainable by the method of any one of claims 1-14.

33. A freeze dried granulate malt product obtainable by the method of any one of claims 31- 35 32.

34. A liquid non-alcoholic malt beverage product comprising an aqueous solution of the freeze dried granulate malt product of claim 33.

35. The beverage product of claim 34 wherein the product is clear and contains essentially no haze and/or gel.