A PROCESS FOR PREPARING A DRINK OR BEVERAGE COMPONENT, BEVERAGE OR DRINK COMPONENT PREPARED BY SUCH

专利摘要:
A process for preparing a beverage or beverage component comprising the steps of: - providing beer broth; - Carrying out a saccharification by enzymatic treatment of the broth and a fermentation of the saccharified broth with lactic acid bacteria and / or acetic acid bacteria and / or probiotics to obtain a fermented broth; and - filtering the fermented broth and collecting the permeate to obtain the beverage or beverage component; or Homogenizing the fermented broth to obtain the beverage or beverage component.
公开号:BE1025275B1
申请号:E2017/5560
申请日:2017-08-14
公开日:2019-01-07
发明作者:Jorge GIL-MARTINEZ；Elke Arendt
申请人:Anheuser-Busch Inbev S.A.；
IPC主号:

专利说明:

A PROCESS FOR PREPARING A DRINK OR BEVERAGE COMPONENT, BEVERAGE OR BEVERAGE COMPONENT PREPARED BY SUCH PROCESS, AND USE OF BEER BRUSH FOR PREPARING SUCH DRINK OR DRINK COMPONENT
FIELD OF THE INVENTION
The present invention relates to a beverage or beverage component obtained by the fermentation of beer broth and a process for preparing such beverage, as well as the use of a component obtained by the fermentation of beer broth for preparing a beverage and / or or for preparing other foods. In a further aspect, the present invention provides compositions of a beverage obtained through the fermentation of beer broth, in particular nutritional compositions comprising nutritional claims such as high protein content / protein source, high fiber content / fiber source, in particular soluble and insoluble arabinoxylans, and optionally prebiotics such as beta glucans and probiotics such as Lactobacillus.
BACKGROUND OF THE INVENTION
Bierbostel (BSG) is the most common co-product that is generated during the beer brewing process. This material consists of the barley grains obtained as a solid part after the wort production. Since BSG is rich in sugars and proteins, this product has until now mainly been used as animal feed. However, for precisely the same reasons, namely because it is rich in dietary fiber and protein, BSG is important for application in different domains, especially when considering its valuable component composition as a potential source of bioactive, health-promoting compounds.
BSG consists of the seed-skin-fruit-wall pellages that covered the original barley grain. The starch content is usually low, and the composition of BSG contains mainly fibers, which are non-starchy polysaccharides (NSP; hemicellulose in the form of arabinoxylans (AX) and cellulose) and substantial amounts of proteins and lignin, with arabinoxylans (AX) that are usually the most abundant
BE2017 / 5560 component. Therefore, BSG is basically a lignocellulosic material. Fibers constitute about half the BSG composition on a dry weight basis, while proteins can form up to 30% of the dry weight basis. This high fiber and protein content makes BSG an interesting raw material for food applications.
As expected, cellulose (β- (1,4) -bound 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 rhamnose and galactose traces have also been found.
Arabinoxylans (AX) constitute up to 25% of the dry weight in BSG. Most of these are associated with other fiber components (cellulose or lignin) or with proteins and are not biologically available (non-water extractable arabinoxylans, WUAX). A small fraction of WUAX can be made soluble (water-extractable arabinoxylans, WEAX) via enzymatic treatment. Consumption of WEAX has shown to have positive health effects, including prebiotic effects, regulation of postprandial blood glucose levels, reduction of cholesterol levels, tumor suppression and immunomodulatory effects. It is therefore desirable to increase the WEAX share in BSG preparations for human consumption.
The protein content of BSG is typically present at levels of about 30% on a dry weight basis. The most abundant are hordeins, glutelins, globulins and albumin. Essential amino acids represent about 30% of the total protein content, with lysine being the most abundant, while non-essential amino acids in BSG represent up to 70% of the total protein content. This is significant because lysine is often deficient in cereal nutrition. In addition, BSG also contains a variety of mineral elements, of which silicon, phosphorus, calcium and magnesium are the most abundant.
The present invention is directed to a specific use of BSG for beverage production, whereby a beverage is obtained with beneficial effect on the organization of the
BE2017 / 5560 gut microbial community, and includes nutrition claims that refer to the high protein content or drink that serves as a source of protein and an increased level of health-promoting WEAX. The present invention further comprises the method for preparing such a beverage. Therefore, the present invention is not only directed to new uses of beer broth, but specifically to a higher valorization of the beer broth than is currently possible.
Summary of the invention
The present invention achieves a high valorization of beer broth by using this material to prepare healthy and / or functional beverages with specific nutritional properties such as high protein content or protein source, which are desired by sportsmen and craftsmen to recover from intensive exercise. In addition, the said drink contains a high fiber content, part of which consists of health-promoting water-extractable arabinoxylans (WEAX). In addition, the beverage preferably contains prebiotics such as beta glucans and / or probiotics such as Lactobacillus.
In particular, the present invention relates to a process for preparing a beverage or beverage component comprising the steps of:
Providing beer broth;
Performing saccharification and fiber solubilization through enzymatic treatment of the beer broth;
Fermenting the saccharified beer broth 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, beverage component or food component.
The present invention also relates to a beverage, beverage component or food component obtained by fermentation of beer broth, the beverage, beverage component or food component comprising proteins at a sufficiently high level such that at least 12% and preferably at least 20% of the total caloric
BE2017 / 5560 value of the beverage, beverage component or food component is derived from proteins therein; and wherein the total arabinoxylan content of said beverage, beverage component or food component is at least 5% (w / v) and the soluble arabinoxylan content (WEAX) of said beverage, beverage component or food component is at least 1% (w / v)
The present invention further relates to the use of a beverage component as defined above for obtaining a final beverage by mixing with other beverage component.
The present invention finally relates to the use of lactic acid bacteria (LAB) for fermenting beer broth in the preparation of a beverage or beverage component.
Extensive summary of the invention
The enzyme treatment of the beer broth preferably comprises the addition of one or more enzymes with the following enzymatic activity to the beer broth: alpha-amylase, glucoamylase, cellulase, xylanase, protease, beta-glucanase and / or mixtures thereof. Treatment with said enzymes results in an increase in the levels of health-promoting soluble arabinoxylans (WEAX).
Preferably, the fermentation of the fermentable broth is achieved by lactic acid bacteria, preferably lactic acid bacteria of the species Lactobacillus plantarum and / or Lactobacillus rhamnosus, more preferably the strain Lactobacillus plantarum FIO and / or Lactobacillus rhamnosus GG (LGG®).
According to a preferred embodiment of the invention, the beverage or beverage component is supplemented with a probiotic microorganism after pasteurization, preferably a lactic acid bacterium, more preferably Lactobacillus rhamnosus, and more preferably the strain Lactobacillus rhamnosus GG (LGG®).
BE2017 / 5560 The drink or beverage component can be: a low-energy drink with a calorific value of less than 20 kcal / 100 g; and / or with a fat content of less than
1.5% by weight, preferably less than 0.5% by weight and / or with a sugar content of less than
2.5% by weight, preferably less than 0.5% by weight; and / or with a fiber content of at least
1.5 g per 100 kcal drink or beverage component.
The beverage or beverage component may contain prebiotics and / or probiotics, for example by supplementing the beverage with a probiotic microorganism after pasteurization, preferably a lactic acid bacterium, more preferably Lactobacillus rhamnosus, and more preferably the strain Lactobacillus rhamnosus GG (LGG ®).
The beverage or beverage component is preferably lactose-free.
BE2017 / 5560
Definitions
Barley is the main raw material used for beer production. However, other grains such as corn or rice are usually used with malted barley. During the brewing process, the starch-rich endosperm of these grains is subjected to enzymatic degradation, resulting in the liberation of fermentable (maltose and maltotriose, and a small percentage of glucose) and non-fermentable carbohydrates (dextrins), proteins, polypeptides and amino acids. The medium thus produced (which will be fermented in beer by the action of yeast) is known as wort. The insoluble grain components (which mainly include grain coatings) are the beer broth (BSG). In traditional brewing with a parquet, the BSG components play an important role as they form the bed, which filters the mash to produce wort. Therefore, the initial milling of the malt must be such that the grain coatings remain intact to form an adequate filter. While many small or traditional breweries still use this method of batter filtration, much larger breweries today use a batter filter that is less dependent on the filter function of the BSG and therefore malt can be ground more extensively.
The beer bundle contains all solids that are separated from the wort by filtration; it contains what remains of the barley malt and the by-products. The trot consists mainly of the fruit wall and the barley turtles and non-starchy corn parts, provided that corn kernels were used as a by-product. Beer broth is a lignocellulosic material that typically consists of lipids, lignin, proteins, cellulose, hemicellulose and some ash. For the description and claims of this invention, the "beer broth" (BSG) formulation will be used in accordance with the above definition.
Product water refers to water used in the brewing process, which has undergone a defined and standard process to make it suitable for consumption.
BE2017 / 5560
Nutrition definitions as defined by the European
Commission (http://ec.europa.eu/food/safety/labelling_nutrition/claims/nutrition_claims /index_en.htm), see table below:
Nutrition claim Definition Low energy content <20 kCal per 100 g Fat free <0.5% fat content Low fat <1.5% fat content Very low salt content <0.4% salinity Source of fibers > 3% fiber content OR> 1.5 g fiber per 100 kCal Low sugar content <2.5% sugar content High fiber content > 6% fiber content OR> 3 g fiber per 100 kCal Source of protein > 12% of the energy supplied by proteins High protein content > 20% of the energy supplied by proteins
Degradation of AX either enzymatically or otherwise results in an increase in the soluble fraction of arabinoxylans (WEAX). This fraction is responsible for most of the health-promoting effects of arabinoxylans. Among the many positive effects of WEAX on health, we find:
1. decrease in postprandial glucose levels in individuals with compromised glucose metabolism (Lu et al., 2004, Garcia et al., 2006)
2. tumor suppressing activity (Li et al., 2011)
3. reduction in obesity, cholesterol levels and recovery of beneficial intestinal bacteria in high-fat diets (Neyrinck et al., 2011)
4. immune-enhancing effects (Zhou et al., 2010)
5. prebiotic effects, including the promotion of healthy gut bacteria and short-chain fatty acids in distal colon (Cloetens et al., 2010, Sanchez et al.,
2009)
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In addition, there is evidence that preparations of arabinoxylans from beer broth (BSG-AX) can exert the same prebiotic effects as the better-tested wheat-derived arabinoxylans, namely:
6. BSG-AX are not absorbed in the small intestine and reach the large intestine (Texeira et al., 2017); BSG-AX promote the proliferation of intestinal bacteria, in particular beneficial species such as, for example, those of the genus Bifidobacteria, and BSG-AX promote the production of short-chain fatty acids by said bacterium (Reis et al., 2014)
The effects documented above were induced by the following dosages:
(1) 0.12 g / kg body weight / day, (2) 0.4 g / kg body weight / day, (3) 10% of diet, (4) 0.1 g / kg day, (5) 0, 14 g / kg weight / day and 0.6% (w / v), (6) 0.6 g / kg body weight / day
In addition, a patent on the use of soluble arabinoxylans extracted from wheat (Ekhart et al., 2016) recommends that a daily dose of 0.08 g / kg a day would be sufficient to achieve the claimed health effects, namely prebiotic effect and decrease in symptoms associated with high-fat diets.
The European Food Safety Authority has concluded that there is a cause-effect relationship between the consumption of tarwearabinoxylan and the decrease in postprandial glucose levels (EFSA, 2011). Based on the evidence provided, EFSA suggests that to achieve the claimed effect, 4.8% w / w of consumed carbohydrates should be soluble arabinoxylans. For a healthy 70 kg adult with an average daily intake of 2200 kcal (EFSA, 2013), of which 45% carbohydrates (EFSA, 2010), this corresponds to 0.17 g / kg body weight / day.
Therefore, it is considered that no less than 0.1 g / kg body weight / day is a sufficient dose of WEAX to have positive health effects.
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The fiber solubilization and saccharification enzyme process described herein results in a beverage, beverage ingredient or food ingredient with no less than 1.4% (w / v) soluble arabinoxylans.
Finally, lactose-free refers to a product that contains no trace of this compound. The present invention relates to a beverage that is produced by the fermentation of BSGs, and therefore contains no dairy product and is therefore lactose-free.
Detailed description of a preferred embodiment
The process of the present invention generally comprises the steps of:
Providing beer broth;
Performing saccharification and fiber solubilization through enzymatic treatment of the beer broth;
Fermenting the saccharified beer broth 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.
The broth is preferably obtained from an ordinary beer production process in which malt and potentially some by-products such as corn, rice, sorghum, wheat, barley, rye, oats or combinations thereof are mixed with water to form a batter in which enzymes - either derived of the barley malt or added separately to the mash - starch may break down into fermentable sugars, usually a mixture of glucose, maltose and maltotriose. At the end of mashing, the batter is filtered to obtain a fermentable wort that is further processed into beer. The retentate of the batter filtration is the beer broth (BSG).
BSG consists of the seed-skin-fruit-wall pellages that covered the original barley grain. The composition of BSG contains mainly fibers, which are non-starchy polysaccharides (NSP; hemicellulose in the form of arabinoxylans (AX) and cellulose) and substantial amounts of proteins and lignin, with arabinoxylans (AX) which are usually the most abundant component.
BE2017 / 5560
Therefore, BSG is basically a lignocellulosic material. Fibers constitute about half the BSG composition on a dry weight basis, while proteins can form up to 30% of the dry weight basis. This high fiber and protein content makes BSG an interesting raw material for food applications.
As expected, cellulose (β- (1,4) -bound 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 rhamnose and galactose traces have also been found.
The protein content of BSG is typically present at levels of about 30% on a dry weight basis. The most abundant are hordeins, glutelins, globulins and albumin. Essential amino acids represent about 30% of the total protein content, with lysine being the most abundant, while non-essential amino acids in BSG represent up to 70% of the total protein content. This is significant because lysine is often deficient in cereal nutrition. In addition, BSG also contains a variety of mineral elements, of which silicon, phosphorus, calcium and magnesium are the most abundant.
The BSG obtained from a piled beer production process usually comprises hemicellulose (20-25% by weight based on the dry matter); cellulose (12-25% by weight based on the dry matter); protein (19-30% by weight based on the dry matter); lignin (12-28% by weight based on the dry matter); lipid (about 10% by weight based on the dry matter); ash (2-5% by weight based on the dry matter); and low amounts of fructose, lactose, glucose and maltose.
The BSG is very nutritious and highly susceptible to spoilage by micro-organisms, so heat treatment of the BSG is desirable to improve shelf life. In this regard, the high water content of BSGs at the time of their production (wort filtration), which is in the range of 75% (25% total solids content), increases the instability of the material. For these reasons, preferably fresh trot
BE2017 / 5560 used in the process of the present invention, and / or BSGs are stabilized or treated for sterilization, preferably by boiling.
In a process according to the present invention, BSGs, preferably as produced during the brewing process (in the range of 25% total solids content), and more preferably collected just after their production, are mixed with distilled water, or preferably warm 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 milled, preferably using corundum grinding technology, to an average particle size of no greater than 80 μm and an absolute particle size of no greater than 300 μm. The milled suspension is then treated for stabilization, for example by heat treatment such as by boiling for 60 minutes.
Subsequently, the mixture of BSGs and water is exposed to fiber solubilization, saccharification and fermentation, preferably to a simultaneous process of saccharification and fermentation (SSF). Commercial enzymatic products used for the fiber solubilization and saccharification of the BSG in the present invention will have at least one of the following activities: xylanase (including endo-xylanase); cellulase; glucanase (including beta glucanase); glucoamylase, protease, and or mixtures thereof. Preferably, the enzymatic mixture use contains starch, dextrin, protein and fiber degradation activities. More preferably, these activities will include glucoamylase, pullulanase, alpha amylase, beta glucanase, xylanase and protease. Enzyme treatment with xylanase and protease solubilizes WUAX and increases the levels of health-promoting WEAX.
As examples of such enzyme treatment, experiments were performed by adding to a mixture of BSGs and water the following commercial products:
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Example 1
Commercial product Supplier Explained enzymatic activities Dose Ultraflo FABI Novozymes Beta glucanase 100 ppm Endoxylanase Alpha amylase Attenuzyme PRO Novozymes Glucoamylase 500 ppm Pullulanase Alpha amylase Flavourzyme Novozymes Protease 200 ppm
Example 2
Commercial product Supplier Explained enzymatic activities Dose Ultraflo FABI Novozymes Beta glucanase 100 ppm Endoxylanase Alpha amylase Attenuzyme PRO Novozymes Gluco-a mylase 500 ppm Pullulanase Alpha amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm
Example 3
Commercial product Supplier Explained enzymatic activities Dose Laminex BG2 Danisco Beta glucanase 100 ppm Xylanase Ultimase BWL40 Novozymes Beta glucanase 800 ppmXylanase
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Example 4
Commercial product Supplier Explained enzymatic activities Dose Allzyme Alltech Beta glucanase 800 ppm Endoxylanase Cellulase Attenuzyme PRO Novozymes Gluco-a mylase 500 ppm Pullulanase Alpha amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm
BE2017 / 5560
Example 5
Commercial product Supplier Explained enzymatic activities Dose Rohament CL AB Enzymes Beta glucanase 800 ppm Endoxylanase Cellulase Attenuzyme PRO Novozymes Gluco-a mylase 500 ppm Pullulanase Alpha amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm
After hydrolysis, a fermentable broth is obtained which is then fermented with lactic acid bacteria and / or acetic acid bacteria and / or probiotics. Preferably, such microorganisms are added during the hydrolysis, thereby performing a simultaneous saccharification and fermentation process (SSF).
The lactic acid bacteria can be used either alone or in combination with yeast (e.g. S. cerevisiae).
Examples of lactic acid bacteria include:
Species tribe Metabolism Origin L. amylovorus AB32 Homofermentative Sourdough L. amylovorus AB36 Homofermentative Sourdough L. brevis WLP672 HeterofermentativeL. brevis JJ2P Heterofermentative Pig L. paracasei CRL431 Heterofermentative Infant faeces L. casei RIO Heterofermentative Cheese L. casei H2 Heterofermentative Human L. crispaticus AB19 Homofermentative Sourdough L. delbreuckii WLP677 HomofermentativeL. fermentum AB15 Heterofermentative Sourdough
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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 Shiver Heterofermentative Cheese L. plantarum R13 Heterofermentative Cheese L. reuteri AB38 Heterofermentative Sourdough L. reuteri DSM20016 Heterofermentative Human gut L. reuteri Ff2 Heterofermentative Pig L. reuteri hhlP Heterofermentative Pig 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 ABU Heterofermentative Sourdough Leuconostoc citreum TR116 Heterofermentative Sourdough L. holzapfelii AB4 Heterofermentative Sourdough Leuconostoc lactis Ell Heterofermentative Sourdough Leuc.Mesenteroides DSM20240 Heterofermentative Root beer Weissella cibaria MG1 Heterofermentative Sourdough
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Examples of acetic acid bacteria include G. oxydons and K. xylinus.
Preferably, the strains L. planetarum F10 and L. rhamnosus LGG are preferred to provide desired organoleptic properties. If possible, a probiotic strain is added at the end of the production process of the beverage defined in the present invention.
Hydrolysis of the BSG is carried out for at least 12 hours, preferably 24 hours at a temperature as a function of the enzyme (s) used (usually about 55 ° C), to ensure solubilization of arabinoxylans and increase in content WEAX up to health-promoting levels of at least 1.4% (w / v). Hydrolysis is followed by a fermentation for 8 to 24 hours at about 25 to 37 ° C, preferably at 30 ° C. Preferably, the hydrolysis and fermentation steps are combined in one step (SSF) and performed for 15 to 24 hours at a temperature between 25 and 37 ° C, more preferably for 20 hours at a temperature of 30 ° C. Aerobic and static conditions are used during the fermentation or SSF process.
The fermentation or SSF is monitored by critical parameters such as pH, extract, total acidity (TTA) and concentration of reducing sugars. The process is considered to be complete when, for example, total acidity (TTA) doubles in value, preferably from 4.0 to 8.0 ml / 10 ml 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 grams 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, lower than 0.20%, preferably lower than 0.15%, and more preferably lower than 0.10% in the fermented broth.
The fermented broth described above is then homogenized to produce a beverage with the following nutritional claims: low fat, low sugar, high fiber, high protein, very low salt (see definitions).
BE2017 / 5560
The fermented base is swirled to resuspend precipitated particles.
The mixture is then mixed, preferably by an industrial mixer, until a homogeneous mixture is obtained.
By homogenizing a beverage or beverage component (type 2), the fermented broth, a beverage, beverage component or food component (type 2) can be obtained with a low fat content (<1.5%) and / or low sugar content (<2.5 %) and / or high fiber content (> 1.5 g fiber / 100 kcal, preferably> 3 g fiber / 100 kcal) and / or sufficient levels of health-promoting soluble arabinoxylans (not less than 1.4% w / v, at preferably not less than 3%) and / or high protein content (> 12%, preferably> 20% of the energy supplied by proteins) and / or very low salt content (<0.4%). A 500 ml portion of said beverage would provide 70 g of soluble arabinoxylans, or 0.1 g / kg of body weight for a 70 kg adult person.
Therefore, since no dairy product is used in the described process, the beverage or beverage component obtained by a method according to the present invention is lactose-free.
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 drinks such as, for example, a fruit juice. The drink can be used as a food or food additive for foods such as: pasta products, bread and sourdough, cereals and cereal products, baked products and cookies.
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 for 12 minutes. In addition, the final beverage or beverage component can be supplemented by the addition of probiotic microorganisms, preferably lactic acid bacteria.
REFERENCES
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Cao, L., Liu, X., Qian, T., Sun, G., Guo, Y., Chang, F., .. Sun, X. (2011). Antitumor and immunomodulatory activity of arabinoxylans: A major constituent of wheat bran. International Journal of Biological Macromolecules, 48 (1), 160-164. doi: 10.1016 / j.ijbiomac.2010.10.014
Cloetens, L., Broekaert, W.F., Delaedt, Y., Ollevier, F., Courtin, C.Μ., Delcour, J. A.,. . .
Verbeke, K. (2010). Tolerance of arabinoxylan oligosaccharides and their prebiotic activity in healthy subjects: a randomized, placebo-controlled crossover study. BrJ Nutr, 103 (5), 703-713. doi: 10.1017 / S0007114509992248
Efsa Panel on Dietetic Products, N. a. A. (2010). Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fiber. EFSA Journal, 8 (3), 1462-n / a. doi: 10.2903 / j.efsa.2010.1462
Efsa Panel on Dietetic Products, N. a. A. (2011). Scientific Opinion on substantiation of health claims related to arabinoxylan produced from wheat endosperm and reduction of post-prandial glycemic responses (ID 830) according to Article 13 (1) of Regulation (EC) No 1924/2006. EFSA Journal, 9 (6), 2205 n / a. doi: 10.2903 / j.efsa.2011.2205
Efsa Panel on Dietetic Products, N. a. A. (2013). Scientific Opinion on Dietary Reference Values for energy. EFSA Journal, 11 (1), 3005 n / a. doi: 10.2903 / jefsa.2013.3005
Garcia, A.L., Otto, B., Reich, S.C., Weickert, Μ. 0. Steiniger, J., Machowetz, A., .. Koebnick, C. (2006). Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance. European Journal of Clinical Nutrition, 61 (3), 334. doi: 10.1038 / sj.ejcn.1602525
Lu, Z. X., Walker, K. Z., Muir, J. G., & Dea, K. O. (2004). Arabinoxylan fiber improves metabolic control in people with Type II diabetes. European Journal of Clinical Nutrition, 58 (4), 621. doi: 10.1038 / sj.ejcn.1601857
Reis, S.F., Abu-Ghannam, N., Gullon, B., Gullon, P., Ferreira, S., Maia, C. J., ... Alonso, J.
L. (2014). Evaluation of the prebiotic potential of arabinoxylans from brewer's spent grain. Applied Microbiology and Biotechnology, 98 (22), 9365-9373. doi: 10.1007 / s00253-014-6009-8
Sanchez, J.I., Marzorati, Groot., Grootaert, C., Baran,,., Verstraete, V., Van De Wiele, C. Μ.,. .
. Delcour, T. (2009). Arabinoxylan oligosaccharides (AXOS) affect the protein / carbohydrate fermentation balance and microbial population dynamics of the Simulator of Human Intestinal Microbial Ecosystem. Microbial Biotechnology, 2 (1), 101-113. doi: 10,1111 / j1751-7915.2008.00064.x
Teixeira, C., Nyman, "., Andersson, R., & Alminger,". (2017). Application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of barley dietary fiber and evaluate potential impact on Hindgut fermentation. Bioactive Carbohydrates and Dietary Fiber, 9, 7-13. doi: 10.1016 / j.bcdf.2016.12.001
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权利要求:
Claims (15)
[1]
Conclusions
A process for preparing a beverage or beverage component comprising the steps of:
• Providing beer broth; performing saccharification by enzymatic treatment of the broth and a fermentation of the saccharified broth 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 0, wherein beer broth is treated with enzymes to solubilize arabinoxylans.
[3]
The process according to any of the preceding claims, wherein the enzyme treatment of the beer broth preferably comprises addition of one or more enzymes with following enzymatic activity to the beer broth: alpha-amylase, glucoamylase, cellulase, xylanase, protease, beta-beta glucanase and / or mixtures thereof.
[4]
The method of any one of the preceding claims, comprising the step of mixing the beverage component with a diluent, compound or beverage to obtain a beverage.
[5]
The process according to any of the preceding claims, wherein the final beverage is supplemented with a probiotic microorganism after pasteurization, preferably a lactic acid bacterium, more preferably Lactobacillus rhamnosus, and more preferably the strain Lactobacillus rhamnosus GG (LGG®) .
[6]
6. A beverage or beverage component obtained by fermentation of beer broth, wherein the beverage or beverage component comprises proteins at a sufficiently high level such that
BE2017 / 5560 at least 12% and preferably at least 20% of the total calorific value of the beverage or beverage component is derived from proteins therein.
[7]
The beverage or beverage component according to claim 6, with a level of soluble arabinoxylans of not less than 1.4% (w / v), preferably not less than 3% (w / v).
[8]
The drink or beverage component according to claim 6 or 7, wherein it is a low-energy drink with a calorific value of less than 20 kcal / 100 g.
[9]
The beverage or beverage component according to any of claims 6 to 8, with a fat content of less than 1.5% by weight, preferably less than 0.5% by weight.
[10]
The drink or beverage component according to any of claims 6 to 9, with a sugar content of less than 2.5% by weight, preferably less than 0.5% by weight.
[11]
The beverage or beverage component according to any of claims 6 to 10 with a fat content of at least 1.5 g per 100 kcal beverage or beverage component.
[12]
The beverage component according to any of claims 6 to 11, wherein the beverage or beverage component is lactose-free.
[13]
The use of a beverage component as identified in any one of claims 6 to 12 or obtained by a process as identified in any one of claims 0 to 5 for obtaining a beverage by mixing said beverage with another beverage or component .
[14]
14. The use of a lactic acid bacterium, preferably of the Lactobacillus plantarum and / or Lactobacillus rhamnosus specimen, more preferably the Lactobacillus plantarum FIO strain and / or Lactobacillus rhamnosus GG (LGG®), for fermenting beer broth in the preparation of a beverage or beverage component.
BE2017 / 5560
[15]
The use of a beverage component as identified in any one of claims 6 to 12 or obtained by a process as identified in any one of claims 0 to 5 for controlling the postprandial blood glucose level.
COOPERATION TREATY ON PATENTS

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法律状态:
2019-02-04| FG| Patent granted|Effective date: 20190107 |

优先权:

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申请号 | 申请日 | 专利标题

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EP16184254.7|2016-08-16|

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EP16184254.7A|EP3284348A1|2016-08-16|2016-08-16|A process for preparing 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|

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