A shelf-stabilized form of hops may be produced by mixing hops with rice bran and magnesium oxide. The stabilized hops may be contained in a paper filter for use during brewing. The rice bran may act as a surfactant or emulsifier during the boil phase of the brewing process. The magnesium oxide may accelerate isomerization during boiling, and by keeping the ingredients in a paper filter container, the magnesium oxide may be in close contact with the hops during beer making. It is believed that the magnesium oxide or other metal salt may offset the degradation of alpha acids at room temperature by slowly isomerizing the alpha acids. A typical form of shelf-stabilized hops may contain rice bran at amounts of 25% or more by weight of hops, and magnesium oxide at 3% or more by weight of hops. The mixture may be ground and pelletized prior to being contained in a paper filter.

Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that does not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of these products or food ingredients in these products even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products to effect this modified flavor release, such as about 0.1 to about 2 weight percent, or in specific ratios relative to one or more flavor compounds in the product.

The present invention relates to the technical field of Traditional Chinese medicine, in particular to a traditional Chinese medicine composition and the use thereof. The traditional Chinese medicine composition comprises the following ingredients: honeysuckle, tangerine peel, stir-baked malt, honey, and hawthorn juice. The traditional Chinese medicine composition of the present invention has significant promotions on the gastric emptying rate, intestinal motility, gastric digestive enzyme (pepsin) activity and pancreatic enzyme (trypsin, chymotrypsin, amylase and lipase) activity of rats, exhibiting that the traditional Chinese medicine composition of the present invention has significant effects of clearing heat-fire and moistening the intestine.

Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that does not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of these products or food ingredients in these products even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products to effect this modified flavor release, such as about 0.1 to about 2 weight percent, or in specific ratios relative to one or more flavor compounds in the product.

Brewer's spent-grain based protein powder and related methods for using producing protein-enhanced foodstuff. The brewer's spent-grain based protein powders have beneficial properties including low phytic acid content, high PDCAAS value and retention of significant antioxidant properties. The brewer's spent-grain based protein powders are highly soluble and thus are easily wetable, readily dispersable and blendable in concentrations of up to 50% by weight. The brewer's spent-grain based protein powder possesses beneficial sensory characteristics including light color and mild flavor that allow the brewer's spent-grain based protein powder to be used alone or as a protein value enhancer within foods intended for human consumption, companion pet foods and in commercial livestock feeds.

The present invention relates a process for preparing a cereal-based extract; said process comprises the steps of: (i) providing a whole grain cereal, (ii) subjecting the whole grain cereal to a single grinding and subsequently combining the whole grain cereal and water, (iii) subjecting the slurry of ground whole grain cereal and water to an enzymatic hydrolysis step, (iv) separating a soluble fraction of the whole grain cereal from an insoluble fraction through filtration, decantation or centrifugation and wherein the enzymatic hydrolysis step makes use of lytic polysaccharides monooxygeneases (LPMOs) in combination with carbohydrate hydrolysing enzymes and at least one protease. The invention also relates to a concentrated cereal-based extract ingredient comprising based on a dry matter basis, 40-90% (w/w) of carbohydrate, 5-20% (w/w) of protein, 0.5-20% (w/w) of total dietary fiber, optionally 1-4% (w/w) of ash and 0-10% (w/w) of fat, and such a extract obtained with the process.

Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained from chlorine-dioxide steeping and/or spraying generally has a reduced microorganism and/or toxin content, and may be subjected to additional malting processes.

Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained from chlorine-dioxide steeping and/or spraying generally has a reduced microorganism and/or toxin content, and may be subjected to additional malting processes.

A continuous method of producing dried malted grains is disclosed. The method comprises: (a) providing a continuous stream of steeped grains having a water content of at least 30 wt. %; (b) transporting the stream through a germination stage to produce a continuous stream of malted grains, the germination stage comprising (i) maintaining the grains at 10-30 C. and (ii) maintaining the water content of the grains within the range of 20-38 wt. %, the residence time of the grains in the germination stage being in the range of 12 to 36 hours; (c) transporting a layer of the malted grains with a second moving conveyor through a drying stage to produce a continuous stream of dried malted grains, the residence time of the grains in the drying stage being in the range of 2 to 24 hours. Also disclosed is a dried malted barley that is obtained by the aforementioned method.

A continuous method of producing dried malted grains is disclosed. The method comprises: (a) providing a continuous stream of steeped grains having a water content of at least 30 wt. %; (b) transporting the stream through a germination stage to produce a continuous stream of malted grains, the germination stage comprising (i) maintaining the grains at 10-30 C. and (ii) maintaining the water content of the grains within the range of 20-38 wt. %, the residence time of the grains in the germination stage being in the range of 12 to 36 hours; (c) transporting a layer of the malted grains with a second moving conveyor through a drying stage to produce a continuous stream of dried malted grains, the residence time of the grains in the drying stage being in the range of 2 to 24 hours. Also disclosed is a dried malted barley that is obtained by the aforementioned method.