Provided is a beer-taste beverage, comprising less than 0.07 ppm by mass of diacetyl, and 0.4 (v/v) % or more and less than 1.5 (v/v) % of ethanol, having an H.sub.2S content of less than 5 ppb by mass, and comprising 50 to 1000 ppm by mass of lactic acid, or 50 to 1000 ppm by mass of phosphoric acid.

Provided is a beer-taste beverage, comprising less than 0.07 ppm by mass of diacetyl, and 0.4 (v/v) % or more and less than 1.5 (v/v) % of ethanol, having an H.sub.2S content of less than 5 ppb by mass, and comprising 50 to 1000 ppm by mass of lactic acid, or 50 to 1000 ppm by mass of phosphoric acid.

A process of producing crystal malt in which a batch of malted grain or germinated malt having a first moisture content is provided. The batch is heated by mircowaving or steaming such that at least 85% of the batch saccharifies. During heating, the first moisture content is reduced to a second moisture content. Embodiments of a batch of crystal malt are also provided. The batch of crystal malt includes at least 90% crystallized malt kernels. Further, the batch of crystal malt contains less than 50 ppb of 4-methylimidazole (4-MeI).

The present technology generally relates to food-processing industry, namely to a method of processing brewer's grains. The invention enables to increase the level of extracted food fractions of brewer's grains up to 90-95% and to increase protein content in barley protein concentrate up to 50-65% wt (dry solid). The method implies that brewer's grains are subject to loosening by means of a vibrating screen, grinding in a colloid mill with addition of water or centrate in the ratio from 0.5:1 to 1:1 to brewer's grains in order to produce a pasty homogeneous mass from brewer's grains; and then this mass is subject to processing by means of a screw extractor for its further grinding and division into 2 factions: suspension with the humidity level of 90-95%, and ground husk of brewer's grains with the humidity level of 60-75% suitable for its further industrial use. Then the suspension is supplied to mechanical filtration in order to remove the ground husk, pumped into the container and dried in order to obtain the humidity level of max. 7%.

A method for obtaining one or more fiber rich and one or more protein rich fractions from spent grain, SG, the method comprising: dehydrating (S1) wet spent grain, WSG, into dehydrated spent grain, DSG, by arranging the WSG on at least one dehydration surface, wherein the dehydration surface comprises a net with apertures arranged to allow air to penetrate without the spent grain falling through, and wherein a conditioned air movement system is arranged to move air over, under the dehydration surface as well as through the apertures, and comminuting (S2) the DSG by a comminution reactor comprising a spinnable shaft and two or more processing chambers, separated by segmented divider plates, wherein each processing chamber comprises one rotor disc attached to the shaft and one or more vortex generators placed at respective apex corners of stationary side walls of the processing chambers, wherein the DSG is fed into the comminution reactor and fiber-rich and protein-rich fractions are liberated from the DSG by means of a non-linear vortex flow of DSG and liberated products generated in the processing chambers.

A method for obtaining one or more fiber rich and one or more protein rich fractions from spent grain, SG, the method comprising: dehydrating (S1) wet spent grain, WSG, into dehydrated spent grain, DSG, by arranging the WSG on at least one dehydration surface, wherein the dehydration surface comprises a net with apertures arranged to allow air to penetrate without the spent grain falling through, and wherein a conditioned air movement system is arranged to move air over, under the dehydration surface as well as through the apertures, and comminuting (S2) the DSG by a comminution reactor comprising a spinnable shaft and two or more processing chambers, separated by segmented divider plates, wherein each processing chamber comprises one rotor disc attached to the shaft and one or more vortex generators placed at respective apex corners of stationary side walls of the processing chambers, wherein the DSG is fed into the comminution reactor and fiber-rich and protein-rich fractions are liberated from the DSG by means of a non-linear vortex flow of DSG and liberated products generated in the processing chambers.

Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).

Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG) comprising: a) mixing a malted cereal with a glucosylated terpene glycosides in water to form a GTG cereal mixture wherein the cereal comprises an amylase; b) adjusting the temperature of the mixture to a temperature sufficient to activate the amylase and for a time sufficient to form a mixture comprising glycosylated steviol glycosides wherein the average number of glucose units of the GTG in the GTG cereal mixture is reduced.

The present invention relates to the field of beverages or beverage bases, in particular to the field of health beverages. The beverage or beverage base is produced by preparing an aqueous extract of unmalted cereal grains. Fermenting the aqueous extract by cold contact fermentation and/or with inactivated yeast to obtain a fermented aqueous extract. The aqueous extract or fermented aqueous extract is then mixed with a juice, to obtain an alcohol free or low alcohol beverage or beverage base with desirable ingredients.

This disclosure provides methods for producing nixtamal, in particular from corn and other grains, with an increased level of selenium, and food products produced therefrom.