A Process for Prepared a Beverage or Beverage Component, Beverage or Beverage Component Prepared by Such Process, and Use of Brewer's Spent Grains for Preparing Such Beverage or Beverage Component

Abstract

A process for preparing a beverage or beverage component can have the following steps. Providing brewer's spent grain occurs. Then, performing a saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics obtains a fermented broth. Filtering the fermented broth and collecting the permeate obtains the beverage or beverage component. Homogenizing the fermented broth is performed to obtain the beverage or beverage component.

Claims

1. A process for preparing a beverage or beverage component comprising the steps of: Providing brewer's spent grain; performing saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics to obtain a fermented broth; and homogenizing the fermented broth to obtain the beverage or beverage component.

2. The process according to claim 1, wherein brewer's spent grain is treated with enzymes to solubilize arabinoxylans.

3. The process according to claim 1, the enzyme treatment of the brewer's spent grain includes adding one or more enzymes with enzymatic activity to the brewer's spent grain wherein the enzymes are alpha-amylase, gluco-amylase, cellulase, xylanase, protease, Beta-glucanase and/or admixtures thereof.

4. The process according to claim 1, comprising the step of mixing the beverage component with a diluent, compound or beverage to obtain a beverage.

5. The process according to claim 1, wherein the final beverage is supplemented by a probiotic microorganism after pasteurization, preferably a lactic acid bacteria, more preferably Lactobacillus rhamnosus, and more preferably the strain Lactobacillus rhamnosus GG (LGG®).

6. A beverage or beverage component obtained by fermentation of brewer's spent grain, the beverage or beverage component comprising proteins in a level sufficiently high such that at least 12% and preferably at least 20% of the total caloric value of the beverage or beverage component originates from proteins therein.

7. The beverage or beverage component according to claim 6, having a level of soluble arabinoxylans of no less than 1.4% (w/v), preferably no less than 3% (w/v).

8. The beverage or beverage component according to claim 6, being a low energy beverage having a caloric value of less than 20 kcal/100 g.

9. The beverage or beverage component according to claim 6, having a fat content of less than 1.5 w %, preferably less than 0.5 w %.

10. The beverage or beverage component according to claim 6, having a sugar content of less than 2.5 w %, preferably less than 0.5 w %.

11. The beverage or beverage component according to claim 6 having a fiber content of at least 1.5 g per 100 kcal of beverage or beverage component.

12. The beverage component according to claim 6, wherein the beverage or beverage component is lactose free.

13. The use of a beverage component as identified in claim 6, for obtaining a beverage by mixing said beverage with another beverage or component.

14. The use of a lactic acid bacteria, preferably of the specie Lactobacillus plantarum and/or Lactobacillus rhamnosus, more preferably the strain Lactobacillus plantarum F10 and/or Lactobacillus rhamnosus GG (LGG®), for fermenting brewer's spent grain in the preparation of a beverage or beverage component.

15. The use of a beverage component as identified in claim 6, for regulation of postprandial blood glucose level.

16. The use of a beverage component as identified in claim 1, or obtained by a process as identified in claim 1, for obtaining a beverage by mixing said beverage with another beverage or component.

17. The use of a beverage component as identified in claim 1, or obtained by a process as identified in claim 1, for regulation of postprandial blood glucose level.

Description

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT

[0042] The process according to the present invention generally comprises the steps of: [0043] Providing brewer's spent grain; [0044] Performing saccharification and fibre solubilization by enzymatic treatment of the brewer's spent grain; [0045] Fermenting the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics to obtain a fermented broth; and [0046] homogenizing the fermented broth to obtain the beverage or beverage component.

[0047] The brewer's spent grain is preferably obtained from a regular beer production process, wherein malt and potentially some adjuncts such as corn, rice, sorghum, wheat, barley, rye, oat or combinations thereof are mixed with water to form a mash wherein enzymes—either originating from the barley malt or added separately to the mash—are allowed to break down starch into fermentable sugars, typically a mixture of glucose, maltose and maltotriose. At the end of the mashing, the mash is filtered to obtain a fermentable wort that is further processed in to beer. The retentate of the mash filtering is the brewer's spent grain (BSG).

[0048] BSG comprises the seed coat-pericarp-husk layers that covered the original barley grain. BSG's composition mainly comprises fibers, which are non-starch polysaccharides (NSP; hemicellulose in the form of arabinoxylans (AX) and cellulose) and significant quantities of proteins and lignin, with arabinoxylans (AX) typically constituting the most abundant component. Therefore, BSG is basically a lignocellulosic material. Fiber constitutes about half of the BSG composition on a dry weight basis, while proteins can constitute up to 30% of the dry weight basis. This high fiber and protein content makes BSG an interesting raw material for food applications.

[0049] As would be expected, cellulose (β-(1,4)-linked glucose residues) is another abundant polysaccharide in BSG. Certain levels of (1-3,1-4)-β-D-glucan may also be present. The most abundant monosaccharides in BSG are xylose, glucose, and arabinose, while traces of traces of rhamnose and galactose have also been found.

[0050] The protein content of BSG typically is present at levels of approximately 30% per dry weight basis. The most abundant are hordeins, glutenins, globulins and albumins. Essential amino acids represent approximately 30% of the total protein content, with lysine being the most abundant, while non-essential amino acids in BSG constitute up to 70% of the total protein content. This is significant because lysine is often deficient in cereal foods. In addition, BSG also contains a variety of minerals elements, among which silicon, phosphorus, calcium and magnesium are the most abundant.

[0051] The BSG obtained from a lager beer production process typically comprises hemicellulose (20-25 w % on dry matter); cellulose (12-25 w % on dry matter); protein (19-30 w % on dry matter); lignin (12-28 w % on dry matter); lipid (ca. 10 w % on dry matter); ash (2-5 w % on dry matter); and low amounts of fructose, lactose, glucose and maltose.

[0052] The BSG is highly nutritious and very sensitive for spoilage by micro-organisms, hence heat treating of the BSG is desired to increase the shelf life. In this sense, the high water content of BSGs in the moment of their production (wort filtration), which is in the range of 75% (25% total solids), increases the instability of the material. For this reasons preferably fresh spent grains are used in the process of the present invention, and/or BSGs are stabilized or treated for sterilization, preferably by boiling.

[0053] In a process according to the present invention, BSGs, preferably as produced during the brewing process (in the range of 25% total solid content), and more preferably collected just after their production, are mixed with distilled water, or preferably hot product water, to a final dry matter content of between 6 and 10%, more preferably between 8 and 9%. The solids in this suspension are ground, preferably using corundum stone grinding technology, to an average particle size no bigger than 80 μm and an absolute particle size no bigger than 300 μm. The ground suspension is subsequently treated for stabilization, for example by heat treatment such as by boiling for 60 minutes.

[0054] Subsequently, the mixture of BSGs and water is exposed to fibre solubilization, saccharification and fermentation, preferably to a simultaneous process of saccharification and fermentation (SSF). Commercial enzymatic products used for the fibre solubilization and saccharification of the SG in the present invention will have at least one of following activities: xylanase (including endo-xylanase); cellulase; glucanase (including beta-glucanase); glucoamylase, protease, and or admixtures thereof. Preferably, the enzymatic mixture use will contain starch, dextrin, protein and fiber degrading activities. More preferably, these activities will comprise gluco-amylase, pullulanase, alpha-amylase, beta-glucanase, xylanase and protease. Enzyme treatment with xylanase and protease solubilizes WUAX and increases the levels of health promoting WEAX.

[0055] As examples of such enzyme treatment, experiments were done by adding to a mixture of BSGs and water the following commercial products:

Example 1

[0056]

TABLE-US-00002 Commercial Declared enzymatic Product Supplier activities Dose Ultraflo FABI Novozymes Beta-glucanase 100 ppm Endo-xylanase Alpha-amylase Attenuzyme PRO Novozymes Gluco-amylase 500 ppm Pollulanase Alpha-amylase Flavourzyme Novozymes Protease 200 ppm

Example 2

[0057]

TABLE-US-00003 Commercial Declared enzymatic Product Supplier activities Dose Ultraflo FABI Novozymes Beta-glucanase 100 ppm Endo-xylanase Alpha-amylase Attenuzyme PRO Novozymes Gluco-amylase 500 ppm Pullulanase Alpha-amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm

Example 3

[0058]

TABLE-US-00004 Commercial Declared enzymatic Product Supplier activities Dose Laminex BG2 Danisco Beta-glucanase 100 ppm Xylanase Ultimase BWL40 Novozymes Beta-glucanase 800 ppm Xylanase

Example 4

[0059]

TABLE-US-00005 Commercial Declared enzymatic Product Supplier activities Dose Allzyme Alltech Beta-glucanase 800 ppm Endo-xylanase Cellulase Attenuzyme PRO Novozymes Gluco-amylase 500 ppm Pullulanase Alpha-amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm

Example 5

[0060]

TABLE-US-00006 Commercial Declared enzymatic Product Supplier activities Dose Rohament CL AB-Enzymes Beta-glucanase 800 ppm Endo-xylanase Cellulase Attenuzyme PRO Novozymes Gluco-amylase 500 ppm Pullulanase Alpha-amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm

[0061] After hydrolysis, a fermentable broth is obtained that is subsequently fermented with lactic acid bacteria and/or acetic acid bacteria and/or probiotics. Preferably, such microorganisms are added during the hydrolysis, thus performing a simultaneous saccharification and fermentation process (SSF). The lactic acid bacteria can be used either alone or in combination with yeast (eg S. cerevisiae).

[0062] Examples of Lactic Acid Bacteria Include:

TABLE-US-00007 Species Strain Metabolism Origin L. amylovorus AB32 Homofermentative Sourdough L. amylovorus AB36 Homofermentative Sourdough L. brevis WLP672 Heterofermentative L. brevis JJ2P Heterofermentative Porcine L. paracasei CRL431 Heterofermentative Infant faeces L. casei R10 Heterofermentative Cheese L. casei H2 Heterofermentative Human L. crispaticus AB19 Homofermentative Sourdough L. delbreuckii WLP677 Homofermentative L. fermentum AB15 Heterofermentative Sourdough L. fermentum AB31 Heterofermentative Sourdough L. fermentum F23 Heterofermentative Sourdough L. gallinarum AB13 Homofermentative Sourdough L. plantarum F6 Heterofermentative Sourdough L. plantarum F10 Heterofermentative Brewery L. plantarum F21 Heterofermentative Sourdough L. plantarum R11 Heterofermentative Cheese L. plantarum R13 Heterofermentative Cheese L. reuteri AB38 Heterofermentative Sourdough L. reuteri DSM20016 Heterofermentative Human intestine L. reuteri Ff2 Heterofermentative Porcine L. reuteri hh1P Heterofermentative Porcine L. reuteri R12 Heterofermentative Cheese L. rhamnosus C7 Homofermentative Cheese L. rhamnosus C8 Homofermentative Cheese L. rhamnosus C9 Homofermentative Cheese L. rhamnosus GG Homofermentative Human gut L. sakei AB3a Heterofermentative Sourdough L. vaginalis AB11 Heterofermentative Sourdough Leuconostoc citreum TR116 Heterofermentative Sourdough L. holzapfelii AB4 Heterofermentative Sourdough Leuconostoc loctis E11 Heterofermentative Sourdough Leuc. Mesenteroides DSM20240 Heterofermentative Root deer Weissella cibaria MG1 Heterofermentative Sourdough

[0063] Examples of Acetic Acid Bacteria Include G. oxydans and K. xylinus.

[0064] Preferably, the strains L. plantarum F10 and L. rhamnosus LGG are preferred as selected to provide desirable organoleptic properties. Possibly, a probiotic strain is added at the end of the process of production of the beverage defined in the present invention.

[0065] Hydrolysis of the BSG is performed for at least 12 hours, preferably 24 hours at a temperature in function of the enzyme(s) used (typically about 55′C), to ensure solubilization of arabinoxylans and increase in the level of WEAX to health-promoting levels of at least 1.4% (w/v). Hydrolysis is followed by a 8 to 24 hours of fermentation at about 25 to 37° C., preferably at 30° C. Preferably, the hydrolysis and fermentation steps are combined in one step (SSF) and performed during between 15 and 24 h at a temperature between 25 and 37° C., more preferably during 20 h at a temperature of 30° C. Aerobic and static conditions are used during the fermentation or SSF process.

[0066] The fermentation or SSF is followed by critical parameters such us pH, extract, total acidity (TTA) and concentration of reducing sugars. The process is considered to be finished when, for example, total acidity (TTA) doubles its value, preferably from 4.0 to 8.0 mL/10 ml of broth, and more preferably together with a drop of between 0.2 and 0.4 pH units and increased extract of 0.5-1.0% (extract measured by Anton-Paar and defined as gram of soluble solid per 100 g of broth). Alcohol concentration in the fermented broth is also measured. Aerobic and static conditions are used to ensure a low alcohol concentration, below 0.20%, preferably below 0.15%, and more preferable below 0.10% in the fermented broth.

[0067] The above described fermented broth is subsequently homogenized to produce a beverage with the following nutritional claims: low fat content, low sugar content, high in fiber, high in protein, very low salt (see definitions). [0068] The fermented base is swirled to re-suspend settled particles. [0069] The mixture is then blended, preferably by an industrial blender, until a homogenous mixture is obtained.

[0070] By homogenizing a beverage or beverage component (type 2) the fermented broth, a beverage, beverage component or food component (type 2) can be obtained that is low in fat content (<1.5%) and/or low in sugar content (<2.5%) and/or high in fiber content (>1.5 g fiber/100 kcal, preferably >3 g fiber/100 kcal) and/or sufficient levels of health-promoting soluble arabinoxylans (no less than 1.4% w/v, preferably no less than 3%) and/or high in protein (>12%, preferably >20% of the energy provided by proteins) and/or very low in salt content (<0.4%). A 500 mL serving of said beverage would provide 70 g of soluble arabinoxylans, or 0.1 g/kg body weight for a 70 kg adult person.

[0071] Since no dairy product is used in the described process, the beverage or beverage component obtained by a process according to the present invention is consequently lactose free.

[0072] The beverage can be consumed as such or can be used as a beverage component and mixed with one or more other components prior to consumption, Such components can be beverages as for example a fruit juice. The beverage can be used as a food component or food additive for foodstuffs such as: pasta products, breads and sourdoughs, cereals and cereal products, baked goods and cookies.

[0073] The final beverage, beverage component or food component obtained by the process described in this invention can be exposed to stabilization treatments, preferably pasteurization, preferably at 70 C during 12 min. Additionally, the final beverage or beverage component can be supplemented by the addition of probiotic microorganisms, preferably lactic acid bacteria.

REFERENCES

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