Energy saving brewing method

Patent metadata

Field	Value
Publication number	US-9587210-B2
Application number	US-201113701604-A
Country	US
Kind code	B2
Filing date	May 31, 2011
Priority date	Dec 3, 2008
Publication date	Mar 7, 2017
Grant date	Mar 7, 2017

Abstract

Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

First claim

The invention claimed is:

1. A barley plant, or a part thereof, wherein said barley plant comprises:
a) a first mutation that results in a total loss of functional lipoxygenase (LOX)-1, and
b) a second mutation resulting in a total loss of functional LOX-2, and
c) a third mutation resulting in a total loss of functional
S-adenosylmethionine:methionine S-methyltransferase (MMT).

2. The barley plant or a part thereof according to claim 1 , wherein the gene encoding LOX-1 of said plant comprises a premature stop codon situated at the most 705 codons downstream of the start codon.

3. The barley plant or a part thereof according to claim 1 , wherein the gene encoding LOX-2 of said plant comprises a premature stop codon situated at the most 707 codons downstream of the start codon.

4. The barley plant or a part thereof according to claim 1 , wherein the mutation in the gene encoding MMT is a mutation within a 5′ splice site of an intron.

5. The barley plant or a part thereof according to claim 1 , wherein the third mutation results in a gene encoding a truncated form of MMT comprising an N-terminal fragment of wild-type MMT, wherein said N-terminal fragment comprises at most the 500 N-terminal amino acid residues of SEQ ID NO:13.

6. The barley plant or a part thereof according to claim 1 , wherein said plant is a progeny of (a) the barley plant designated “Barley, Hordeum vulgare: Line 8063” deposited at ATCC on 13 Oct. 2008 with the designation PTA-9543 and of (b) the barley plant designated “Barley, Hordeum vulgare L.: Line A689” deposited at ATCC on 8 December 2008 with the deposit number PTA-9640.

7. A malt composition comprising a processed barley plant or a part thereof, wherein said barley plant is the barley plant according to claim 1 .

8. A method for preparing a barley based beverage with low levels of one or more off-flavors and/or precursors of off-flavors, the method comprising the steps of:
(i) providing a barley plant or part thereof according to claim 1
(ii) optionally malting at least part of said barley, thereby obtaining malted barley;
(iii) mashing said barley and/or malted barley and optionally additional adjuncts, thereby obtaining a wort;
(iv) heating said wort optionally in the presence of additional ingredient(s), wherein at most 4% of the wort volume is evaporated, thereby obtaining heated wort; and
(v) processing said heated wort into a beverage;

thereby preparing the barley based beverage with low levels of one or more off-flavors or precursors of off-flavors.

9. The method according to claim 1 , wherein step (i) comprises providing barley kernels.

10. The method according to claim 1 , wherein said barley is malted using a method comprising the steps of
a) steeping said barley;
b) germinating said barley; and
c) kiln drying said barley;

and wherein kiln drying of said barley is performed at a temperature of at most 80° C.

11. The method according to claim 1 , wherein said wort is heated to a temperature of at the most 99.8° C.

12. The method according to claim 1 , wherein step v) comprises fermentation of the wort.

13. The method according to claim 1 , wherein the method does not involve heating to a temperature above 80° C. for more than 30 min.

Assignees

• Knudsen Søren
• Riis Preben
• Skadhauge Birgitte
• Bech Lene Mølskov
• Olsen Ole
• Carlsberg Breweries As
• Heineken Supply Chain Bv

Inventors

• Knudsen Søren
• Riis Preben
• Skadhauge Birgitte
• Bech Lene Mølskov
• Olsen Ole

Classifications

• C12C7/22 Primary

  Processes or apparatus specially adapted to save or recover energy · CPC title

• C12C1/073 Primary

  Processes or apparatus specially adapted to save or recover energy · CPC title

• C12C7/20

  Boiling the beerwort (brew kettles C12C13/02) · CPC title

• C12C1/18

  Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt (malt products for use as foodstuffs A23L) · CPC title