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AssigneeL'Air Liquide, Societe Anonyme pour I'Etude et l'Exploitation des Procedes Georges Claude
InventorsChunqiong Shi, Jian Lu, Hao Zhu, Huoxiang Peng, Didier Pathier, Xu Cheng, Dianhui Wu, Guolin Cai
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The present application discloses a malt production method and a method for improving the antioxidant activity of malt, wherein grains are subjected to at least one steeping step, in which the grains are immersed in hydrogen water with a dissolved hydrogen concentration of 0.3 to 1.6 ppm. By using hydrogen rich water in malt production, it is possible to take into account simultaneous improvements to multiple quality indicators at the same time. The positive biological effects of hydrogen rich water are especially significant. The increased content of α-amino nitrogen in the malt brings greater economic benefit to malt producers. Moreover, the colour intensity and turbidity of the malt are significantly reduced, effectively solving the problem of wort often being turbid. The endogenous antioxidant activity of malt, wort and even fermented beverages is increased, as desired by malt producers and the brewing industry. No additional additives are introduced during malt production.
A method for improving antioxidant activity of malt, the method comprising grains are subjected to at least one steeping step, wherein the grains are immersed in hydrogen water with a dissolved hydrogen concentration of 0.3 to 1.6 ppm, preferably 0.3 to 1.2 ppm, and more preferably 0.6 to 1.2 ppm.
A malt production method, the method comprising grains are subjected to at least one steeping step, wherein the grains are immersed in hydrogen water with a dissolved hydrogen concentration of 0.3 to 1.6 ppm, preferably 0.3 to 1.2 ppm, and more preferably 0.6 to 1.2 ppm.
A method for increasing antioxidant activity of plant raw material, the method comprising a step of subjecting the plant raw material to steeping at least once and/or germination at least once in hydrogen water with a dissolved hydrogen concentration of 0.3 ppm to 1.6 ppm, to produce a fermented foodstuff or fermented beverage.
Dependencies are inferred from the claim text.