Beverages containing barley β-glucan

Patent metadata

Field	Value
Publication number	US-11116242-B2
Application number	US-201716097345-A
Country	US
Kind code	B2
Filing date	May 2, 2017
Priority date	May 2, 2016
Publication date	Sep 14, 2021
Grant date	Sep 14, 2021

Abstract

The invention relates to methods for preparing a beverage comprising at least 2 g/L β-glucan, wherein said β-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising at least 10% β-glucans and having a ratio of DP3/DP4 in said β-glucan of at least 3 in the presence of α-amylase and endo-1,3(4)-β-glucanase activity. The beverages have a viscosity providing a good mouth-feel, and at the same time they comprise β-glucans, which are able to aid in lowering LDL cholesterol levels. The beverages are generally stable and can be stored for months at room temperature without a significant decrease in β-glucan content.

First claim

The invention claimed is:

1. A method for preparing a beverage comprising at least 2 g/L β-glucans, wherein said β-glucans have an average molecular weight in the range of 110 to 200 kDa, said method comprising the steps of
a) providing kernels of a barley plant, wherein said kernels have the following characteristics:
i. comprising at least 10% β-glucans; and
ii. having a ratio of DP3/DP4 in said β-glucans of at least 3.4;

b) mashing said kernels with water in the presence of an enzyme composition, wherein said enzyme composition comprises α-amylase and endo-1,3(4)-β-glucanase activity, thereby obtaining an aqueous extract; and
c) separating said aqueous extract from the barley kernels, thereby obtaining a beverage or a beverage base.

2. The method according to claim 1 , wherein the enzyme composition further comprises a glucoamylase activity.

3. The method according to claim 1 , wherein the enzyme composition further comprises a pullulanase activity.

4. The method according to claim 1 , wherein the beverage comprises at least 3 g/L β-glucans.

5. The method according to claim 1 , wherein said kernels comprise at least 11% β-glucans.

6. The method according to claim 1 , wherein the ratio of DP3/DP4 in said β-glucans is at least 3.6.

7. The method according to claim 1 , wherein the barley plant carries a mutation in the HvNst1 gene.

8. The method according to claim 1 , wherein step b) comprises mixing milled barley kernels with water at a ratio of water to milled barley of 1 to in the range of 10 to 20.

9. The method according to claim 1 , wherein the beverage has a viscosity of at the most 50 mPas.

10. The method according to claim 1 , wherein a beverage base is obtained in step c), and further comprising step d) processing the beverage base into a beverage.

11. The method according to claim 10 , wherein the step d) comprises adding one or more additional compounds and/or one or more additional liquids to the beverage base obtained in step c) in order to produce a beverage.

12. The method according to claim 11 , wherein at least one additional compound is added, which is selected from the group consisting of a flavor compound, a preservative, and a functional ingredient; or wherein at least one additional liquid is added, which is selected from the group consisting of fruit juice, water, and beer.

13. The method according to claim 10 , wherein step d) comprises fermenting the beverage base with one or more microorganisms.

14. A beverage comprising at least 2 g/L β-glucans, wherein said β-glucans have an average molecular weight in the range of 110 to 200 kDa and wherein said beverage is produced by the method according to claim 1 .

15. The beverage according to claim 14 , wherein the beverage has a viscosity of at the most 50 mPas.

16. A method for reducing the risk of acquiring a clinical condition in an individual in need thereof, wherein the clinical condition is selected from the group consisting of coronary heart disease, diabetes, and infections, said method comprising administering the beverage according to claim 14 to said individual in an effective amount.

17. A method for reducing blood levels of at least one lipid selected from the group consisting of triglycerides, cholesterol, and LDL in an individual in need thereof, wherein said method comprises intake of the beverage according to claim 14 by said individual.

18. The method according to claim 16 , wherein said individual is administered beverage comprising at least 3 g β-glucan daily.

19. A method for reducing the risk of obesity or reducing obesity in an individual in need thereof, said method comprising intake by said individual of the beverage according to claim 14 .

20. The method according to claim 17 , wherein the individual is a human being.

Assignees

• Carlsberg Breweries As
• Univ Copenhagen

Inventors

• Møller Birthe
• Mikkelsen Mette Skau
• Jensen Morten Georg
• Gojkovic Zoran

Classifications

• A23L2/38

  Other non-alcoholic beverages (drinks from legumes A23L11/60) · CPC title

• C12C7/04

  Preparation or treatment of the mash · CPC title

• A23V2200/328

  having effect on glycaemic control and diabetes · CPC title

• A23V2200/326

  having effect on cardiovascular health · CPC title

• A23V2200/32

  having an effect on the health of the digestive tract · CPC title