Method for producing a polyphenolic composition from barley malt
Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.
1. A method for producing a polyphenolic composition, the method comprising:
1) grinding malt grains and splitting in two portions;
2) mixing each of the two portions with water to obtain a mixture A and a mixture B, wherein mixture A has a malt concentration from 9.5% to 20% by weight and mixture B has a malt concentration from 33% to 60% by weight;
3) thermal cycling in a first phase mixture A until the mixture boils;
4) following thermal cycling of mixture A, combining mixture A and mixture B;
5) thermal cycling in a second phase the combination of mixture A and mixture B wherein the thermal cycling in the second phase comprises staged heating with temperature increasing between 60° C. and 80° C.;
6) separating from the combination of mixture A and mixture B a liquid component and a solid component comprising spent grains;
7) adding hops to the liquid component to obtain a beer wort;
8) boiling the beer wort; and
9) cooling the beer wort until a temperature between 2° C. and 10° C. is reached to obtain the polyphenolic composition;
wherein the second phase of the thermal cycling comprises holding temperature between 45° C. and 55° C. for 15-30 minutes, followed by a subsequent three stage heating with increasing temperatures between 60° C. and 80° C., and
wherein the three stage heating with increasing temperatures is conducted as follows:
the first heating stage at 63±5° C. is reached in 7-11 minutes and hold for about 37-42 minutes;
the second heating stage at 72±5° C. is reached in 4-10 minutes and hold for about 37-42 minutes; and
the third heating stage at 76±5° C. is reached in 3-10 minutes and hold for about 100-300 minutes.
2. The method of claim 1 , further comprising aging the beer wort for at least 3 days.
3. The method of claim 2 , further comprising at least one of the following steps:
purifying the beer wort to remove impurities;
adding a natural preservative to the beer wort; or
pasteurizing the beer wort.
4. The method of claim 1 , further comprising washing the solid component comprising spent grains with water and mixing the wash obtained therefrom with the liquid component.
5. The method of claim 1 , wherein separating from the combination of mixture A and mixture B the liquid component and the solid component comprising spent grains is performed at the final temperature reached in the second phase thermal cycling.
6. The method of claim 1 , wherein yeast is not added during the process.
7. The method of claim 1 , wherein mixture A contains 20% by weight of the malt grains and mixture B contains 80% by weight of the malt grains.
8. The method of claim 1 , wherein the first phase of the thermal cycling comprises heating for a period of 1-2 minutes until reaching a temperature of 66±5° C.; a following pause holding the temperature for 20-30 minutes, followed by a raise in temperature for a duration of 10-20 minutes until the mixture is boiled; a following boiling pause for 10-25 minutes, followed by cooling for a duration of 10-18 minutes to a temperature between 45° C. and 55° C.
9. The method according to claim 1 , wherein beer wort contains up to 0.5% by weight of hops.
10. The method according to claim 1 , wherein the boiling the beer wort comprises heating to the boiling point at 108° C. for about 60 minutes.
11. The method of claim 1 , wherein the first phase of the thermal cycling comprises heating for a period of 1-2 minutes until reaching a temperature of approximately 66° C.; a following pause holding the temperature for approximately 20 minutes followed by a raise in temperature for a duration of approximately 15-16 minutes until the mixture is boiled; a following boiling pause for 10-25 minutes, followed by cooling for a duration of approximately 14 minutes to a temperature between 45° C. and 55° C.