Embodiments of the disclosure relate to a method of accelerating a malting process. In the method, a grain is steeped in water including β-glucanase to produce chitted malt. The chitted malt is germinated to produce green malt, and during germinating, an aqueous mixture including β-glucanase and Gibberellic acid is applied to the chitted malt. The green malt is then kilned to reduce the moisture content to produce a batch of malt. Advantageously, the finished batch of malt exhibits lower levels of deoxynivalenol contamination than conventional malts.
Embodiments of the disclosure relate to a method of accelerating a malting process. In the method, a grain is steeped in water including β-glucanase to produce chitted malt. The chitted malt is germinated to produce green malt, and during germinating, an aqueous mixture including β-glucanase and Gibberellic acid is applied to the chitted malt. The green malt is then kilned to reduce the moisture content to produce a batch of malt. Advantageously, the finished batch of malt exhibits lower levels of deoxynivalenol contamination than conventional malts.
A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150° C. to 200° C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.
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).
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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).
Malt for brewing and distilling; unprocessed grain; malted
grain; malt extract for use in making beer; processed grains
in the nature of malted grains.
10.
CRAFT MASTER MALT SPECIALTY GRAINS FROM FIELD TO FLAVOR
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Malt for brewing and distilling; unprocessed grain; malted grain; malt extract for use in making beer; processed grains in the nature of malted grains
