# US 10,501,712 B2 · Barley with low levels of hordeins > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,501,712 B2 - Document ID: US10501712B2 - Status: Granted - Kind: B2 - Application number: 14/843,437 - Filed: 2015-09-02 - Published: 2016-05-12 - Granted: 2019-12-10 - Earliest claimed: 2007-08-13 - Assignees: Commonwealth Scientific and Industrial Research Organisation; The Walter and Eliza Hall Institute of Medical Research; Grains Research and Development Corporation; Melbourne Health - Applicants: Gregory John Tanner; Crispin Alexander Howitt - Inventors: Gregory John Tanner; Crispin Alexander Howitt - Web page: https://patentgrep.com/patent/US10501712B2 ## CPC - C12C 1/18: Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt (malt products for use as foodstuffs A23L) - A01H 5/10: Seeds - A01H 6/4624: {Hordeum vulgarus [barley]} - A23L 5/20: Removal of unwanted matter, e.g. deodorisation or detoxification - A23L 7/10: Cereal-derived products - A23L 7/109: Types of pasta, e.g. macaroni or noodles - A23L 7/20: Malt products (preparation of malt for brewing C12C) - A23L 7/25: Fermentation of cereal malt or of cereal by malting - A61P 1/00: Drugs for disorders of the alimentary tract or the digestive system - A61P 37/02: Immunomodulators - C12C 1/125: Continuous or semi-continuous processes for steeping, germinating or drying - C12C 12/00: Processes specially adapted for making special kinds of beer - C12G 3/04: by mixing, e.g. for preparation of liqueurs - C12H 6/02: by distillation - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - Y02P 60/87: Re-use of by-products of food processing for fodder production - C12C: BEER; PREPARATION OF BEER BY FERMENTATION (ageing or ripening by storing C12H1/22; methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00; venting devices for casks, barrels or the like C12L9/00); PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER - A01H: NEW PLANTS OR {NON-TRANSGENIC} PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A61P: SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS - C12G: WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES (beer C12C); PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H - C12H: PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES (simulation ageing by flavouring C12G3/06) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION - Y02P: CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS ## Abstract The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention. ## Claims ### Claim 1 A malt-based beverage, comprising one or more barley grain proteins, produced from malt obtained from barley grain homozygous for at least two genetic variations which result in 25% or less of the level of total hordeins when compared to a corresponding wild-type barley grain, wherein the at least two genetic variations comprise: (a) a deletion of most or all of the B-hordein encoding genes at the Hor2 locus of barley and (b) a mutation in a Lys3 gene whereby the barley grain comprising the mutation comprises 25% or less of the level of C-hordein when compared to the corresponding wild-type barley grain, wherein the malt-based beverage comprises 25% or less of the level of total hordeins relative to a malt-based beverage produced in the same manner from malt obtained from corresponding wild-type barley grain. ### Claim 2 (depends on 1) The malt-based beverage of claim 1, wherein the malt-based beverage is beer. ### Claim 3 (depends on 2) The malt-based beverage of claim 2, wherein the beer comprises at least 2% ethanol. ### Claim 4 (depends on 1) The malt-based beverage of claim 1, wherein the malt-based beverage is whiskey. ### Claim 5 (depends on 1) The malt-based beverage of claim 1, wherein the one or more barley grain proteins comprises barley 9kDa lipid transfer protein 1 (LTP1) or protein Z or both. ### Claim 6 (depends on 1) The malt-based beverage of claim 1, wherein the malt-based beverage is produced from malt comprising less than 200 ppm hordeins. ### Claim 7 (depends on 1) The malt-based beverage of claim 1, wherein the malt-based beverage comprises less than 1 ppm hordeins. ### Claim 8 (depends on 1) The malt-based beverage of claim 1, wherein the malt-based beverage comprises a reduced level of B-hordein, wherein the level of B-hordein is 2.5% or less of the level of B-hordein in a malt-based beverage produced in the same manner from corresponding wild-type barley grain. ### Claim 9 (depends on 1) The malt-based beverage of claim 1, wherein the malt-based beverage comprises a reduced level of C-hordein, wherein the level of C-hordein is 2.5% or less of the level of C-hordein in the malt-based beverage produced in the same manner from corresponding wild-type barley grain. ### Claim 10 (depends on 1) The malt-based beverage of claim 1, wherein the malt-based beverage comprises a reduced level of B-hordein and a reduced level of C-hordein, wherein the level of B-hordein is 2.5% or less of the level of B-hordein in the malt-based beverage produced in the same manner from corresponding wild-type barley grain, and the level of C-hordein is 2.5% or less of the level of C-hordein in the malt-based beverage produced in the same manner from corresponding wild-type barley grain. ### Claim 11 A malt-based beverage, comprising one or more barley grain proteins, produced from malt obtained from barley grain homozygous for at least two genetic variations which result in 25% or less of the level of total hordeins when compared to a corresponding wild-type barley grain, wherein the at least two genetic variations comprise: (a) a deletion of most or all of the B-hordein encoding genes at the Hor2 locus of barley and (b) a mutation in a Lys3 gene whereby the barley grain comprising the mutation comprises 25% or less of the level of C-hordein when compared to the corresponding wild-type barley grain, wherein the malt-based beverage is beer which comprises less than 1ppm hordeins. ### Claim 12 (depends on 11) The malt-based beverage of claim 11, wherein the level of B-hordein is 2.5% or less of the level of B-hordein in a malt-based beverage produced in the same manner from corresponding wild-type barley grain. ### Claim 13 (depends on 11) The malt-based beverage of claim 11, wherein the level of C-hordein is 2.5% or less of the level of C-hordein in the malt-based beverage produced in the same manner from corresponding wild-type barley grain. ### Claim 14 (depends on 11) The malt-based beverage of claim 11, wherein the level of B-hordein is 2.5% or less of the level of B-hordein in the malt-based beverage produced in the same manner from corresponding wild-type barley grain, and the level of C-hordein is 2.5% or less of the level of C-hordein in the malt-based beverage produced in the same manner from corresponding wild-type barley grain.