Sport beverages and methods for their production

Abstract

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

Claims

1. A method for producing a sport beverage having an alcohol content of less than about 1.2 vol-%, comprising the following steps: (i) providing malt and/or one or more unmalted grains; (ii) providing mashing liquor produced from spent grains, wherein said mashing liquor has a protein content of about 10 to about 30 g/L; (iii) processing the malt and/or one or more unmalted grains and the mashing liquor to obtain a wort; (iv) fermenting the wort by using a maltose-negative yeast; (v) blending the wort or fermented wort with one or more flavours and/or vitamins and/or adding one or more sugars to the wort or fermented wort, wherein the production of the mashing liquor comprises extracting and/or solubilizing proteins contained in the spent grains, wherein the extraction and/or solubilizing of proteins contained in the spent grains comprises: (a) mechanical crushing of the spent grains, (b) mixing the mechanically broken down spent grains with brewing liquor, and (c) enzymatic degradation comprising the addition of two or more technical enzymes to the mechanically broken down spent grains mixed with brewing liquor, wherein said two or more technical enzymes include at least a protease and at least one of a glucanase and/or xylanase, a pullulanase, or an endoprotease, and wherein the sugar(s) added in step (v) are selected from non-fermentable sugar(s).

2. The method of claim 1, wherein: (a) step (i) comprises providing malt without an unmalted grain, or (b) step (i) comprises providing malt and an unmalted grain, said unmalted grain comprising unmalted barley, and, (c) step (i) comprises, in addition to (a) or (b) providing one or more special malts selected from a colour malt, a flavour malt, a munich malt, a melanoidine malt, and a roasted malt and/or roasted barley.

3. The method of claim 1, wherein the one or more unmalted grains are selected from barley, wheat, rye, corn, and combinations thereof.

4. The method of claim 1, wherein the step of processing the malt and/or one or more unmalted grains and the mashing liquor to obtain a wort comprises mashing wherein the malt and/or one or more unmalted grain and the produced mashing liquor are subject to thermal treatment, wherein said thermal treatment comprises at least 3 rests as follows: (1) a first rest, at about 45? C., for about 20 min, (2) a second rest, after heating up to about 66? C., for about 20 min, at about 66? C. for about 20 min (3) a third rest, after heating up to about 75? C., for about 10 min, at about 75? C. for about 20 min, followed by another heating up to about 78? C., for about 3 min.

5. The method of claim 1, wherein step (iii) comprises lautering and boiling of the wort, wherein the boiling of the wort is for at least about 50 min at about 100? C., and wherein the boiling of the wort is with a hop dosage corresponding to a bitterness of about 0 to about 20 IBU in the final beverage, and wherein, after boiling, the wort is cooled down to about 10? C.

6. The method of claim 1, wherein the yeast for the fermentation in step (iv) is selected from Saccharomycodes sp. TK 67, Saccharomycodes sp. TK 77, Saccharomyces cerevisiae (Saflager S-23) and Saccharomyces pastorianus HEBRU.

7. The method of claim 5, wherein step (iii) comprises an acidification of the wort, wherein fermented wort is added during wort boiling, and wherein said fermented wort was obtained in a separate/parallel fermentation step (iv) with lactic acid bacteria.

8. The method of claim 1, wherein the blending of step (v) is carried out: before bottling and pasteurization, and wherein the flavour(s) are selected from lemon, apple, pomegranate, ginger, pineapple, elder, raspberry, rhubarb, strawberry, maracuja and combinations thereof and the vitamin(s) are selected from ascorbic acid, vitamin E, vitamin B complex, vitamin D and combinations thereof.

9. The method of claim 5, wherein the adding of sugar(s) of step (v) is carried out: after wort boiling and at the end of a whirlpool rest, or before the wort is cooled and fermented according to step (iv).

10. The method, according to claim 1, wherein, step (b) comprises mixing the mechanically broken down spent grains with brewing liquor in a ratio of 1:1 to 1:1.5 (spent grains [kg]: water [L]).

11. The method, according to claim 1, wherein the enzymatic degradation comprises a thermal treatment comprising a first rest (1) and a second rest (2) and, optionally, a cooling down, and wherein said one or more technical enzymes include at least one of the following: a protease, added during the first rest (1), in a concentration of about 1 to 5 g/kg spent grains, added at about 45? C.; a glucanase and/or xylanase, added during the first rest (1) and/or second rest (2), in a concentration of about 0.05 to 0.3 g/kg spent grains, added at about 45? C. to about 75? C.; a pullulanase, added during the first rest (1) and/or second rest (2), in a concentration of about 0.01 to 1 g/kg spent grains, added at about 45? C. to about 75? C.; and/or an endoprotease, added during or after cooling at 5? C., in a concentration of about 2 to 10 g/hL mashing liquor, at about 5? C. for about 8 to 12 h.

12. The method, according to claim 1, wherein the non-fermentable sugar(s) are selected from trehalulose, polydextrose, maltodextrin and combinations thereof, wherein the method further comprises adding NaCl to the sport beverage to a final content of at least about 25 mmol/L, and/or adding proteins to the sport beverage, wherein the proteins are selected from soy protein, wheat protein, milk protein and protein(s) from other plant sources; and wherein the method further comprises: filtering the wort and/or fermented wort, before, during and/or after the blending in step (v); carbonating the sport beverage; bottling the sport beverage; and pasteurizing the sport beverage.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1: Increase of blood glucose during the uptake of sucrose (grey) (similar to glucose) compared with isomaltulose (blue) [1].

(2) FIG. 2: Example of a preferred thermal treatment for the enzymatic degradation of spent grains and the preparation of the mashing liquor for the production of a sport beverage.

(3) FIG. 3: Example of the mashing procedure to produce a sport beverage using the prior produced protein-rich mashing liquor.

(4) FIG. 4: The total urine volumes following the 4 hr observation period in the trials of Example 1.

(5) FIG. 5: Volumes of urine produced per hour throughout the 4 hr observation period in the trials of Example 1.

(6) FIG. 6: Net body mass balance calculated by change in body mass throughout the 4 hr observation period in the trials of Example 1.

(7) FIG. 7: Breath alcohol concentrations throughout the 4 hr observation period in the trials of Example 1.

(8) FIG. 8: Mean plasma osmolality throughout the trials of Example 1.

EXAMPLES

Example 1

(9) Experimental Trials and Comparison Between a Sport Beverage of the Present Invention and a Commercial Sport Beverage and a Commercial Mid-Strength Beer

(10) 1. Methods

(11) 1.1 Participants

(12) Eleven healthy recreational active males [29.0?6.9 y, 176?4 cm, 75.5?7.9 kg; values are mean?SD] volunteered to participate as participants in the prototype study. Participants were all non-smokers with an average reported habitual alcohol intake in the 3 months prior to the study ranging from 2.5-150 g.Math.week.sup.?1. All participants were fully informed of the nature and possible risks of the study before giving their written informed consent. The investigation was approved by the institutional Human Research Ethics Committee of Griffith Health Institute, Griffith University, Nathan, Queensland, Australia.

(13) 1.2 Experimental Design

(14) Participants visited the laboratory on three occasions with their diet and exercise being standardised before each trial. Experimental trials consisted of exercise-induced weight loss (target 2.0% body mass) followed by consumption of a test beverage containing either 1) a commercial carbohydrate electrolyte beverage Powerade? 0% ABV, 111 kJ.Math.100 mL.sup.?1, 7.0 g.Math.100 mL.sup.?1 CHO, 15 mmol.Math.L.sup.?1 Na.sup.+, 2) a mid-strength beer XXXX Gold? 3.5% ABV, 121 kJ.Math.100 mL.sup.?1, 1.9 g.Math.100 mL.sup.?1 CHO, 3 mmol.Math.L.sup.?1 Na.sup.+ (subject to slight seasonal variation), or 3) a prototype beer (i.e. a sport beverage according to the invention) Prototype 0.5% ABV, 95 kJ.Math.100 mL.sup.?1, 4.6 g.Math.100 mL.sup.?1 CHO, 5.3 g.Math.L.sup.?1 Protein, 22 mmol.Math.L.sup.?1 Na.sup.+.

(15) Total drink volumes in each trial were equivalent to 150% of body mass loss during exercise, consumed over a 1 h period. The order of beverage treatment was randomised using an incomplete latin square design. Measures of net fluid balance, urine production, breath alcohol concentration, plasma osmolality, haemorheology and subjective ratings of gastrointestinal tolerance were collected as dependent variables across a subsequent 4 h rest period.

(16) 1.3 Exercise and Dietary Standardisation

(17) Experimental trials were separated by at least 7 d and were conducted at the same time of the day in a stable laboratory environment (19?2? C., ?55% relative humidity). Participants were instructed to refrain from consuming alcohol for 48 h and caffeine-containing substances for 12 h before each experiment. Participants were also asked to refrain from heavy exercise 24 h prior to each trial and any light exercise was to be completed by 1200 h the day before the experimental trials. Finally, participants were encouraged to drink fluid throughout the day but instructed to cease food and fluid consumption from 2100 h on the evening prior to trials. Food and exercise diaries were used to record their diet/exercise habits prior to the first trial and then to encourage repetition of these behaviours prior to subsequent trials. On arrival at the laboratory (0600 h) subjects verbally confirmed compliance to pre-trial diet and exercise procedures and undertook a breath alcohol compliance check (Alcolizer Technologies Inc, Brisbane, Australia) and a urine specific gravity (U.sub.SG) measure. In the event of a U.sub.SG recording >1.02 subjects were asked to consume a small amount of water (range 500-1000 mL) until a U.sub.SG?1.02 could be established. On confirmation of a standard breakfast consisting of fruit bread, jam and apple juice was then supplied which provided approximately 30 kJ.Math.kg.sup.?1 body mass of energy, 1 g.Math.kg.sup.?1 body mass of carbohydrate, 3.2 mg.Math.kg.sup.?1 body mass of sodium and 125 mL of fluid. The breakfast was designed to provide participants with some food for the subsequent 5-6 h testing period whilst minimising fluid and sodium intakes.

(18) 1.4 Experimental Protocol

(19) Following breakfast a 30 min rest period was taken before the participants were instructed to empty their bladder as completely as possible and a nude body mass was measured using a calibrated electronic scale to the nearest 10 g (AND Mercury DX6000). Participants then commenced exercise dressed in warm clothes designed to increase the heat and subsequent sweat losses while cycling. Exercise intensity was initially set at 60% of the subject's peak power output aiming to produce a 2% reduction in the subject's body mass. For their first trial subject's cycled for 45 min before dismounting, drying with a towel and taking a nude body mass. From this point the exercise intensity was self-selected. Subsequent nude body mass measurements were taken at regular intervals until 1.8% of the subject's initial body mass was lost, at which point the subject stopped cycling to allow the remainder of mass loss to occur throughout the cool down. During all subsequent trials participants exercised using the same intensities established within the first trial for 10 min less than the total exercise time before the first nude body mass was collected. If 1.8% body mass deficit was not achieved participants were instructed to continue exercising until this goal was reached. A rest period of 30 min occurred after the exercise phase to allow participants to have a cool shower, return to a cool environment and rest. On completion of this period a final nude body mass was taken to determine the volume of fluid required for consumption during the rehydration phase.

(20) Over the next 60 min, the subjects ingested one of the rehydration beverages. The entire beverage volume, equal to 150% of the change in body mass, was divided into four equal parts, each of which was consumed over a 15 min period. All beverages aliquots were served cold (?4? C.), immediately from the same refrigerator. For the subsequent 4 h observation period, participants remained within the laboratory, and were seated except for essential movements.

(21) 1.5 Test Beverage Preparation

(22) Powerade? (ready to drink) and XXXX Gold? commercial beverages were purchased at the same time, to minimise the influence of additional and/or different ingredients throughout production.

(23) The Prototype beverage was manufactured by Technische Universitat Berlin and is a sport beverage according to the present invention with the following characteristics: 0.5% ABV (i.e. alcohol content), 95 kJ.Math.100 mL.sup.?1, 4.6 g.Math.100 mL.sup.?1 CHO (i.e. carbohydrate content), 5.3 g.Math.L.sup.?1 Protein, 22 mmol L.sup.?1 Na.sup.+
1.6 Subjective Measures (Results not Provided)

(24) Questionnaires were conducted during the rehydration phase of the study to examine palatability of the different beverages and gastrointestinal (GI) symptoms. The palatability questionnaire was administered with the second and last of the four beverages aliquots and consisted of ratings of overall pleasantness, saltiness, sweetness and bitterness. The GI questionnaire was conducted prior to the first beverage (baseline), at 15 min following the second and the last drink and at hourly intervals until the end of the observation period. Participants were asked to rate feelings of thirst, fullness, hunger, energy, tiredness, alertness and dryness of mouth. All measures were conducted on a 100 mm visual analogue scale (VAS) ranging from not at all to a lot administered using a laptop computer [9].

(25) 1.7 Fluid Balance and Breath Alcohol Measures

(26) Total urine loss was calculated from the total accumulated urine output in the period from the commencement of drinking until the end of the observation period (i.e. 5 h total). Participants were permitted to urinate as required throughout the observation period, with urine collected into pre-weighed containers. Hourly urine output was calculated following requested voiding at the conclusion of each hour throughout this 5 h period. Net fluid balance was calculated by subtracting the body mass (post voiding) from the initial body mass. When used across an acute time period, it is proposed that this non-invasive parameter will take into account urinary losses, sweat loss and other insensible losses and arrive at the value of complete hydration status [10].

(27) Breath alcohol concentrations (BrAC) were analysed using a police grade Alcolizer LE breathalyser (Alcolizer Pty Ltd., Brisbane, QLD, Australia), which had been recently calibrated by the manufacturer. All breathalyser measurements were taken in duplicate, with a triplicate measure recorded if readings differed by ?0.005%. The measures were averaged to provide the final assessment of BrAC. Previous research from our laboratory has indicated the inter-trial coefficient of variation for the breathalyser is 2.5% [11]. Participants were not informed of their BrAC measures until after completion of the entire study. As described, an initial breath alcohol sample was taken to confirm participants reported to the laboratory having completed a period of alcohol abstinence. The second breath alcohol sample occurred 15 min after completing the rehydration phase. This short period was used to avoid contamination from alcohol that may have remained within the mouth. Further breath samples were collected at 1, 2, 3 and 4 h throughout the observation period. Results are expressed as a percentage.

(28) 1.8 Blood Measures (Haemorheology Methods Excluded)

(29) Blood samples for the determination of plasma osmolality were collected via venipuncture immediately before exercise, immediately after exercise, and then at 1 h and 4 h of the observation period. Blood samples were immediately decanted into EDTA tubes prior to centrifugation (Sigma 3K10) at 3000 rpm for 10 minutes at 4? C. The resultant plasma was then extracted for the determination of osmolality (Osmomat 030, Gonotec GmbH, Germany).

(30) 1.9 Statistical Analysis

(31) All statistical procedures were performed using SPSS for Windows, Version 22 (SPSS Inc., Chicago, IL). One way repeated measures ANOVA was used to determine any variation between trial on initial body weight, percentage body mass change, exercise time and total urine volume. Two way (treatment and time) repeated measures ANOVA was used to compare hourly urinary volume, net fluid balance, plasma osmolality and subjective questionnaire ratings. Post hoc analysis (LSD) was performed on all significant F ratios. Significant differences were accepted when P?0.05. All data are reported as mean?SD.

(32) 2. Results

(33) 2.1 Standardisation Procedures and Exercise Induced Dehydration

(34) All participants arrived at the laboratory and reported compliance with the pre-trial dietary and exercise control conditions. Participants began each trial without detectable breath alcohol. Participant's initial body mass prior to exercise was similar between trials (Powerade=75.6?8.0 kg, Prototype=75.6?8.0 kg, Mid=75.3?8.1 kg, all p>0.05). Participants were successful in achieving similar relative levels of hypohydration after the exercise protocol in each of the three conditions (Powerade=2.12?0.1%, Prototype=2.06?0.2%, Mid=2.11?0.3%, all p>0.05). Additionally, the mean exercise time required to induce the dehydration did not differ between trials (Powerade=69?8 min, Prototype=64?14 min, Mid=63?13, all p>0.05).

(35) 2.2 Beverage and Alcohol Consumption

(36) Volumes of beverages consumed varied between participants according to their initial bodyweight and degree of hypohydration. The mean volume of beverage consumed was not different between trials (Powerade=2.40?0.32 l, Prototype=2.34?0.32 l, Mid=2.39?0.43 l, all p>0.05). This equated to an alcohol intake of ?10 g (Prototype), ?65 g (Mid) on trials involving beer consumption. On ten occasions (5 prototype and 5 Mid trials) participants were unable to consume the required beverage volume within the allocated (1 hr) drinking period. To avoid emesis participants were encouraged to slow the rate of drinking of the final beverage aliquot. Despite this, no statistical differences were observed in drinking rates between trials (Powerade=60?0 min, Prototype=67?11 min, Mid=66?9 min, all p>0.05).

(37) 2.3 Urine Volume and Fluid Balance

(38) The total urine volumes for each trial are shown in FIG. 4 and the volumes of urine produced per hour for each trial are shown in FIG. 5. A significant main effect for treatment, F(2,20)=7.51; p=0.004, time, F(3,30)=31.87; p<0.001, and time x treatment interaction, F(6,60)=5.12; p p<0.001 was observed for hourly urine production. Significantly larger hourly urine volumes were observed on the Prototype and Mid trials compared to the Powerade trial during the first hour of the observation period (Powerade=542?159 ml, Prototype=695?321 ml, Mid=877?320 ml, Powerade-Prototype p=0.04, Powerade-Mid p<0.01). Over the next hour the urine production on the Prototype trial reduced and was significantly lower than the other trials (Powerade=608?219 ml, Prototype=355?111 ml, Mid=677?280 ml, Powerade-Prototype p<0.01, Prototype-Mid p<0.01). No further differences in hourly urine production between trials were evident.

(39) Net body mass balance values for each trial are shown in FIG. 6. All experimental treatments concluded with participants in a state of negative fluid balance relative to pre-exercise values (Powerade=?1.04?0.45 kg, Prototype=?0.95?0.37 kg, and Mid=?1.64?0.59 kg). A significant main effect for treatment, F(2,20)=11.57; p<0.001, time, F(6,60)=125.57; p<0.001, and time x treatment interaction, F(12,120)=8.52; p<0.001 was observed for net body mass balance.

(40) Significantly improved net body mass balance occurred on the Powerade and Prototype trials compared to the Mid trial 1 h following drink consumption. This difference remained until the completion of the observation period (both Powerade-Mid and Prototype-Mid p<0.01 at end of observation period). These differences can be largely accounted for by the lower total urine outputs observed following consumption of Powerade and the Prototype beer (Powerade=1564?356 mL, Prototype=1425?324 mL, and Mid=2099?716 mL trials (Powerade-Mid p=0.02, Prototype-Mid p=0.02)). No statistical difference in net body mass balance was observed between Powerade and Prototype at any time point.

(41) 2.4 Breath Alcohol Concentrations

(42) The mean breath alcohol measures for all trials are shown in FIG. 7. No detectable breath alcohol values were recorded on the Prototype trials. Peak breath alcohol values were recorded 15 min after the cessation of drinking on the Mid trials.

(43) 2.5 Plasma Osmolality

(44) Measures of plasma osmolality are shown in FIG. 8. Plasma osmolality was not influenced by either time or beverage treatment.

CONCLUSION

(45) The prototype beer used in this investigation displayed equivalent post exercise fluid restoration capacity to a commercial carbohydrate-electrolyte (sports drink) beverage. Both the prototype beverage and the sports drink where more effective at replacing exercise induced sweat losses than a mid-strength (3.5% ABV) commercial beer.

(46) The features disclosed in the foregoing description, in the claims and/or in the accompanying drawings may, both separately and in any combination thereof, be material for realizing the invention in diverse forms thereof.

REFERENCES

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