Treatment of germinating malting grain

&null;0001&null; The present invention relates to malted grain, a process for germinating and treating malting grain, malt derived from said grain, uses of the said grain and malt derived therefrom. and malted grain and malt derived therefrom obtainable by the said process. In particular, the invention relates to malted grain and/or malt derived from raw grain selected from barley, wheat, sorghum, maize and rye, said malted grain and malt derived therefrom being suitable for use in the brewing, distilling and/or food processing industry, and processes of production thereof and uses therefor.

&null;0002&null; One of the major industrial uses of monocotyledonous grain, especially barley, is in the malting industry. The malt grain is used inter alia for the production of beers, lagers, ales, stouts, barley wines and whiskies (both single malt whiskies and/or blended whiskies), malt vinegar, malt extract (powders and syrups), diastase, gin, vodka, and alcohol. Rootlets (&null;malt sprouts&null;) from malted grain are also used as feedstuffs for livestock, and may be used in the supply of vitamins and nitrogenous nutrients for micro-organisms (Prescott S. C. and Dunn C. G. (1959) Industrial Microbiology (3rd Edition). London: McGraw-Hill).

&null;0003&null; Barley grain must be malted before it can be used in brewing or whisky manufacture. Malt is produced by sprouting cereal grains and growing the young seedlings for four to six days under carefully controlled conditions. The quality requirements in malting barley represent a consensus of the specifications required by commercial brewers, distillers and food processors to produce their products in an efficient manner consistent with desired product properties or traditional methodologies (Barley Ed. D. C. Rasmusson 1985, American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, Publishers, Madison, Wis.).

&null;0004&null; Generally speaking the malting process is designed to provide an acceptable product for the brewer, distiller or food processor in an efficient manner. The overall malting process can be viewed as comprising four steps: Cleaning and sizing of malting grain, steeping, germination and kilning. Cleaning and sizing, for example, over screens and by air flotation, removes contaminating seeds, damaged kernels and other undesirable materials. Once the cleaning is finished, the remaining grain is sized.

&null;0005&null; Steeping involves placing the cleaned grain in contact with cool water, typically by immersion in cool water, such that the moisture content of the cleaned grain reaches from about 35% to 50%, depending on the nature of the grain and the intended use for the malt. For example, in order to produce a poorly modified traditional pale lager, malt from two-rowed European barley requires steeping to about 41%-43% moisture, while to make a better modified pale ale malt the preferred traditional moisture content would be about 43%-45%. For a high-nitrogen barley (about 1.8% N) destined for a distillery or vinegar factory 46%-49% moisture may be preferred. Higher moisture contents result in faster modification, but hitherto greater malting losses. Thus, many procedures for steeping are used by maltsters depending on the ultimate use for the malt of concern. For example, the first steeping may involve immersion in water with an overflow to remove floating debris and dust. Bottoms of steeping tanks may be fitted with equipment which facilitates the agitation and washing of the grain and to maintain adequate dissolved oxygen. Following this initial step, any one of three procedures as outlined in Barley (1985) supra, page 372, may be employed. The steeping may take from 20 to 70 hours depending on the desired steep-out moisture, the procedure used, kernel size and nature of the grain, and steep water temperature.

&null;0006&null; Barley from steep is transferred to germination bins, compartments or floors and may, for example, be spread evenly on slotted floors to a depth of up to a metre or more. Air at a controlled temperature (of from about 12&null;-25&null; C.) and 100% relative humidity is passed through the grain. The grain may be mixed or turned during this time to minimise maiting of rootlets. Typically, the parameters for germination are 4-6 days growth at 12-25&null; C. and a final moisture content of from 42-48% depending on design. During this period, the seedlings metabolic systems become fully activated, as evidenced by the emergence of rootlets, growth of the acrospire (coleoptile) and very large increases in respiration and heat output (Barley 1985 supra, page 374).

&null;0007&null; Following on from germination the malted grain termed &null;green malt&null; is dried once the coleoptile has attained a length of from about 75% to 100% of the length of the kernel. Drying of the &null;green&null; malt is done in a kiln. For example, in the production of lager-beer, drying may be carried out in a kiln into which air at 40&null;-60&null; C. is forced, the purpose being to reduce malt moisture levels to about 20%. The malt can then be subjected to further kilning at an elevated temperature of from about 60&null;-85&null; C. Malt destined for brewing purposes is typically dried in this manner to a moisture content of from 4-5% moisture.

&null;0008&null; Malt destined for distillers is dried to about 6% and using a lower temperature to preserve maximal diastatic activity.

&null;0009&null; The skilled artisan will appreciate that the kilning may last from 18 h to 4 days and the air temperatures vary in the range of from 30&null; C. to 105&null; C. depending on the type of kiln being used, the type of malt being kilned, the stage of the kilning process, and the intended end use of the malt.

&null;0010&null; The purpose behind kilning is to remove as much of the moisture as possible at relatively low drying temperatures such that enzymic activities are retained. Higher drying temperatures are necessary for curing malt (ie promoting formation of melanoidins which contribute to malt flavour and aroma). Once kilning is finished, the malt is allowed to cool, rootlets (that is culms, coombes, cummins, and sprouts) are removed and the cleaned malt can be stored, ready for use in the brewing or the distilling process proper.

&null;0011&null; Thus, it can be appreciated that in conventional malting processes, such as the ones in which barley is the grain of choice, selected barley grain is first steeped to achieve a particular moisture level; water is drained from the grain, and the grain may be transferred to a location where it germinates. Conditions are regulated to keep the grain cool (generally below 18&null; C.) and to minimise water losses. As the grain germinates the &null;acrospire&null; (coleopble, spire, blade) grows beneath the husk and pericarp, while the &null;chit&null; (coleorhiza, root-sheath) appears at the base of the grain, and is split by the emerging rootlets. At intervals the grain is mixed and turned to provide more uniform growth opportunities, and to prevent the roots matting together as the embryo grows, the endosperm undergoes &null;modification&null;, that is, its structure is altered by hydrolytic enzymes, which accumulate in the tissue. When &null;modification&null; is sufficient it is stopped by kilning the &null;green&null; malt, that is, by drying and cooking it in a current of hot, dry air (Briggs, D. E. 1978, Barley. Chapman and Hall, London pages 541-545). It can be appreciated that during the malting process, that is, up to the point of kilning, the embryo continues to grow as it undergoes &null;modification&null;, the growth thereof being terminated by or during the kilning step. After kilning, the dry, brittle culms are separated and the resultant malt may be stored in dry form or used. Malt from barley may be crushed (unlike barley grain) and can be stored in a crushed or uncrushed state ready for use later on.

&null;0012&null; An example of later use is in brewing: typically, the cleaned malt (in crushed or powder or non-crushed form) can then be mashed, that is, subjected to a combined extraction and autolytic process designed to maximise production of fermentable materials. For example, in the production of lager-type beers, crushed malt is combined with brewing water at 35&null;-50&null; C. to the consistency of thin porridge. After a standing period, typically of about 20-30 minutes (protein rest), a source of carbohydrate, termed &null;adjunct&null; may be added in the form of hot gelatinised rice or corn grits (cooker mash). Addition of mash with rapid agitation raises the temperature of the combined mash to 68&null;-70&null; C. Conversion of starch is permitted to proceed at this temperature for typically about 15-20 minutes after which the temperature is increased to a level to inactivate the bulk of the remaining enzymes, typically the temperature is about 80&null; C. The ratio of malt to adjunct in a combined mash may vary from about 50:50 to 75:25. All-malt mashes also are prepared in the production of some premium beers, and usually when liquid adjuncts are added subsequent to mashing.

&null;0013&null; After mashing the combined mash is transferred to a filtration vessel from which the filtrate, termed &null;wort&null; is drawn off. After drawing off of the wort, the spent malt may be sprayed with warm water (sparge) to remove most of the remaining solubles or extract. The product, sweet wort, may then be processed downstream, for example, in the production of beer-lagers, wort may be transferred to boiling kettles or coppers for further processing steps, such as the addition of hops, fermentation and lagering, and the like.

&null;0014&null; It will be appreciated that there are many factors which affect the brewhouse yield of malt. Malting and brewing processes involve many complex biochemical reactions. During malting, conditions are selected to maximize endosperm breakdown (ie endosperm modification) while at the same time acrospire and rootlet growth may be minimised but not arrested by the addition of certain additives, such as potassium bromide, prior to kilning. The purpose of malting is to convert a hard relatively insoluble kernel of grain, such as barley, into a friable, relatively soluble kernel of malt. Yield of soluble malt extract is of great economic importance to brewers as it is related to brewhouse yield of wort. Brewhouse yield determines the amount of beer that can be produced from a particular quantity of barley malt.

&null;0015&null; It can be appreciated that the conversion of raw grain, such as barley into malt incurs losses of dry matter. These losses are: (i) materials dissolved or dust washed away in the steep; (ii) the respiratory loss of water and carbon dioxide, and (iii) the rootlets. The rootlets have a monetary value (less than that of the malt on a weight basis), but the steep effluent is a liability as its high biological oxygen demand must be reduced before it can be allowed into any waterway. The maltster aims to reduce malting losses to a minimum, while producing good malt in as short a time and in as economical a manner as possible.

&null;0016&null; In conventional malting/brewing processes as alluded to above, there is a requirement that the grain is permitted to grow while the endosperm undergoes &null;modification&null; as outlined hereinbefore. The present inventor has found that germination or sprouting, that is, growth of roots and shoots (&null;rootlets&null; as defined hereinafter) can be arrested under certain conditions while the endosperm undergoes modification, resulting in the grain being able to acquire altered levels of certain measurable components relative to levels of such measurable components found under conventional germination conditions, which altered levels of components, may be useful to the maltster, brewer, distiller and/or foodstuff producer, such as altered levels of total nitrogen content and therefore altered soluble nitrogen ratio, altered diastatic power, altered sugar levels, for example in hot water extract, and altered alpha-amylase activity and a greater ability to control arrestation of root and shoot growth without substantially affecting the quality of malt produced from malting grain. Typically, the altered levels of such measurable components are reflected as increases relative to the levels typically found under conventional germination and/or malting conditions, although in certain cases decreases may be desirable. Such changes of measurable components are desirable in brewing processes, whisky manufacture and food processing of grain. Naturally, the man skilled in the art will appreciate that different varieties of grain subjected to a process or processes according to the invention will give results which are variety dependent.

&null;0017&null; For the first time there is provided a modified malting process which provides for the obtention of malt in which one or more of the following advantages can be realized through the simple manipulation of water availability in the grain germinating environment and thereby, impose a mild to moderate water stress to the grain:

&null;0018&null; (i) the level of soluble sugars found in hot water extract from malted grain produced by the modified malting process of the invention may be elevated relative to the levels of soluble sugars, for example, found in hot water extract from malted grain produced under conventional conditions;

&null;0019&null; (ii) alpha-amylase levels may be increased relative to alpha-amylase levels found in malt produced under conventional malting methods;

&null;0020&null; (iii) a greater ability to control arrestation of root and shoot growth without substantially affecting the quality of malt produced from the malting grain. The growth of rootlets is arrested during the &null;modification step&null; (ie during germination) in the preparation of malted grain suitable for downstream use, for example, in brewing, distilling, and/or food processing prior to kilning, hence the amount of waste in the form of rootlets is substantially reduced;

&null;0021&null; (iv) total nitrogen content may be increased and therefore soluble nitrogen ratio may also be increased;

&null;0022&null; (v) diastatic power may be increased.

&null;0023&null; It is thought that losses due to the respiratory loss of water and carbon dioxide are also substantially reduced. Furthermore, such improvements in the malted grain are obtainable without the need for further capital investment in industrial hardware. In addition, it has been found that grain varieties currently used in the brewing and/or distilling industries are able to undergo modification as described and exemplified herein with the result that such varieties acquire altered levels of at least one or more of the parameters mentioned under (i)-(v) above relative to the same varieties germinated under conventional germinating conditions.

&null;0024&null; These and other advantages of the instant invention will become apparent from the following description and examples.

&null;0025&null; According to the present invention there is provided a method of treatment of malting grain, in which the grain after commencement of germination under normal conditions within a grain-germinating environment but before completion thereof is subjected to water-restriction stress by reducing the amount of water available to the grain but maintaining an adequate oxygen supply to the grain within said environment for at least one time-interval sufficient to modify, as compared with conventionally germinated non-water stressed grain, at least one of the following parameters, namely:

&null;0026&null; (i) the amount of soluble sugars in a hot water extract;

&null;0027&null; (ii) the alpha-amylase level;

&null;0028&null; (iii) the degree of root and shoot growth;

&null;0029&null; (iv) the total nitrogen content and the soluble nitrogen ratio; and/or

&null;0030&null; (v) the diastatic power; as determined in the germinated and thus-treated grain.

&null;0031&null; According to another embodiment of the invention there is provided a method of treatment of malting grain comprising the steps of:

&null;0032&null; a) treating the grain at a first relative humidity of at least 95%, at a temperature In the range from 12 to 25&null; C. for at least a first period of time; and

&null;0033&null; b) on at least one occasion during this treatment reducing the relative humidity to less than 95% and continuing to treat the grain at the said reduced relative humidity for at least a second period of time.

&null;0034&null; Steps a) and b) do not require the addition of chemical additives. Arrestation of rootlet growth is observed under the modified germination conditions and may be achieved substantially independently of the addition of chemical additives, such as potassium bromate (KBr), gibberellic acid (GA), and without physically damaging the seed.

&null;0035&null; According to a preferred embodiment of the invention there is provided a method of malting grain which comprises incubating malting grain in a grain germinating environment which is conducive to the arrestation of the growth of rootlets wherein the arrestation of rootlet growth does not require the addition of rootlet growth arresting agents, such as KBr, and the like.

&null;0036&null; In a further embodiment of the present invention there is provided a method of arresting rootlet growth in grain by incubating the said grain in a grain germinating environment wherein active addition of water to the grain is withheld for a time interval conducive to the alteration of one or more of parameters (i)-(v), above.

&null;0037&null; Naturally, the skilled addressee will appreciate that in certain malting practise, GA, that is a commercial GA, such as GA derived from the fungus Gibberella fujikuroi, may be added to increase the level of enzymes such as amylase, glucanases and endo-proteases in the grain. However, generally, the brewing and distilling industries are cautious in using grain which has been treated with added GA and/or KBr because of the risk of excessive proteolysis occurring in the endosperm of the grain.

&null;0038&null; For the purposes of the present invention &null;grain&null; and &null;malting grain&null; means monocotyledonous raw grain (untreated grain) suitable for use in the brewing, food processing and/or distilling industries. Typically, malting grain is grain which has certain attributes which are of value to such industries. Thus, certain varieties of monocotyledonous plants which do provide raw grain are not suitable for use in such industries inter alia because the grains may lack certain attributes of value to the said industries, and therefore may be of no practical use for malting purposes. The skilled artisan will appreciate that the screening of grain for attributes of interest to the brewing, distilling and/or food processing industries is a matter of routine. Malting grain includes grain suitable for brewing, food processing and/or distilling selected from barley, wheat, sorghum, maize and rye, more preferably from barley and rye, and most preferably, barley. Barley varieties suitable for malting include winter and spring barleys. Examples of commercially available barley varieties suitable for malting include inter alia Maris Otter, Golden Promise, Fanfare, Chariot and Halcyon. Thus, the skilled artisan will appreciate that certain varieties of monocotyledonous plants of the same species, for example, barley varieties, are not suitable for brewing purposes since such varieties may be deficient in one or more attributes of interest to the brewing, food processing and/or distilling industry. Typically, brewing barleys (Hordeum distichon or Hordeum vulgare) may be either 2- or 6-rowed, the 2-rowed being generally more favoured in Europe and Australia and the 6-rowed being more favoured in the USA and Canada.

&null;0039&null; The grain germinating conditions must be such that the malting grain is permitted to germinate under conventional germination conditions for a period of time before being subjected to a period of mild water stress such that the growth of rootlets is arrested but the moisture content of the grain is high enough to permit measurable alterations, typically elevations in the levels of one or more of at least (i)-(v), above. The moisture content of the grain before the mild water stress treatment typically lies between 42-50%. After a mild water stress treatment the moisture content of the grain may depend on the particular grain type and even the variety of grain used but will in general not be lower than about 30% by weight of the seed, more typically between about 32%-45% depending on the proposed end use. Thus, the modified germinating conditions of the present invention in the context of the malting of grain rely in part on with-holding water from the grain for a time interval during the germinating period. The initial moisture content of the malting grain may be equal to that of steeped grain, although it is envisaged that a lower moisture content, for example after the seeds have been exposed to a normal germinating environment for a period of hours, may give rise to a quicker increase in the levels of one or more of at least (i)-(v) above, in the grain, once the mild water-stress conditions are imparted to the germinating environment. The aim of the modified germinating conditions is to place the malting grain under a mild to moderate water stress with a view to arresting rootlet growth, and altering measurable parameters, such as (i)-(v) above, within the grain. &null;Rootlets&null; as this term appears herein is to be taken to mean &null;roots and shoots&null; which encompasses the growth of the acrospire (coleoptile, spire, blade) and roots.

&null;0040&null; In the context of germination as it relates to the preparation of grain suitable for malting purposes in the brewing, distilling and/or food processing industries, the steeped grain in which germination has been initiated and permitted to continue for a period of time, may then be subjected to environmental conditions for a further period of time wherein growth of rootlets is arrested. For example, steeped barley grain can be permitted to germinate for a period of time between a few hours up to 6 days or more, for example, 1-4 days at 100% relative humidity, adequate oxygen (eg air) supply and at a suitable temperature, such as 18&null; C. At the end of such a time period the coleoptile will be about 3-4 mm in length. The grain of interest, in this illustration, barley, can then be placed in a closed container at a lower relative humidity, for example less than 95%, such that water is withheld from the grain. It is envisaged that in the germinating step of a malting process, once the grain has undergone modification in the germination step, for example, for 48-72 hours, the water vapour level may be reduced or withdrawn from the incoming oxygen (air) supply (under conventional germinating conditions air is typically supplied at and maintained at from 95-100% relative humidity). The air in the germination chamber may then be permitted to re-circulate thereby giving rise to a mild water stress by the withholding of additional water from the grain. The grain can be held under such conditions for a period of time ranging from 24 hrs up to several days or more, for example up to 6-10 days, more preferably 6 days or less and most preferably from 2-4 days or less. However, for malting purposes, the amount of time the grain spends in the mild water stress phase of the modified germination step generally lies between 24-96 hours, preferably from 24 to 72 hours, and most preferably from about 24-48 hours depending on design. Naturally, the skilled artisan will appreciate that the amount of time the malting grain is subjected to the mild water stress phase of the germination step will vary between grain varieties, and will in part be dependent on the desired end use of the grain being treated, for example, what type of lager, ale, beer, stout or other liquor such as whisky, vodka or other distillation product, such as malt vinegar, the malted grain is intended for. During this second time interval moisture gain is limited by the with-holding of water. The germinated malting grain undergoing the mild water stress can be held at any temperature within the range of from 0&null; C. up to about 25&null; C., preferably within the range of from 0&null; C.-18&null; C., and most preferably from about 10&null; C.-18&null; C. The relative humidity is typically less than 95% relative humidity.

&null;0041&null; In a variant of the germination step outlined above, germinated malting grain may first be dried back relatively quickly under conventional drying procedures and then subjected to mild water stress conditions as outlined above. Thus, the moisture content may initially be reduced to, for example, a moisture content which is about 10% lower than that which germinated malting grain has normally. Satisfactory results may be obtained when the moisture content is between about 0.5%-5% lower, particularly between about 2%-5% lower than that which germinated malting grain normally has depending on species and/or variety, and desired end use of the malting grain. In general it is advantageous not to reduce the moisture content of the malting grain to less than about 30-35% by weight of the grain, for example 32%. For instance, the malting grain may be subjected to a temperature lying between 0&null; C.-25&null; C., at a relative humidity within the range of from 30%-90%, in still air or in flowing air at speeds typical for conventional drying back of grain. Suitable drying conditions may be 20&null; C., at a relative humidity of 40% in air flowing at a speed of 2 m/s over 5 minutes.

&null;0042&null; Germinated malting grain in which an alteration in one or more of parameters (i)-(v) above, is to be induced, may be dried back to an overall water content sufficient to permit metabolic processes to continue but sufficiently below that of germinating grain so as to substantially inhibit rootlet growth. Typically, the water content of the grain will lie in the range of from about 30%-about 55%, more preferably from about 35%-50% by weight of malting grain depending on species, variety, and desired end use of the malting grain.

&null;0043&null; After drying back, the malting grain may be transferred to an environment wherein moisture loss is prevented (for example a closed container), and subjected to conditions wherein rootlet growth is arrested as hereindescribed.

&null;0044&null; Water content of mated grain may be calculated using the following formula:

1

Wi

-

Wa

Wi

&null;

100

&null;0045&null; where

&null;0046&null; Wi&null;weight initial

&null;0047&null; Wa&null;weight after oven drying grain at 103&null; C. overnight

&null;0048&null; According to a further embodiment of the invention there is provided a method of malting grain comprising the steps of

&null;0049&null; (i) cleaning and sizing;

&null;0050&null; (ii) steeping;

&null;0051&null; (iii) germinating; and

&null;0052&null; (iv) kilning

&null;0053&null; wherein the germinating step (iii) further comprises incubating the malting grain in a relative humidity of less than 95% for a total time period conducive to the arrestation of rootlet growth prior to the kilning step (iv), as outlined above.

&null;0054&null; After the germination step is completed, the malted grain, termed &null;green malt&null; may then be kilned inter alia for imparting flavour characteristics to the malt; and/or to dry the malt back prior to storage. It is envisaged that a further advantage of the process of the present invention is that the period of time spent in the kilning step is shortened relative to conventional malting processes and as a consequence the amount of energy required for the kilning step is significantly reduced.

&null;0055&null; The skilled artisan will appreciate that steps (i), (ii) and (iv) are known in the art and general descriptions of these steps can be found in, for example, 1. Brewing Room Book (1998-2000), Ed. RHB Beach, Paul's Malt, Brewing Materials, &null;Malt&null; pages 219-230; and 2. An Introduction to Brewing Science & Technology (1983), Eds Rainbow C and Float G. E. S., The Institute of Brewing, 33 Clarges Street, London, W1Y 8EE, England, Chapter 2 &null;Malting and Mashing&null;, pages 10-27, the teaching of which (ie 1 and 2) is herein incorporated by reference. The skilled addressee will also appreciate that the germinating environment for the conventional germinating step (iii) is also known in the art.

&null;0056&null; According to a further embodiment of the invention there is provided germinated and treated grain in which, at least one of the following parameters, namely:

&null;0057&null; (i) the amount of soluble sugars in a hot water extract;

&null;0058&null; (ii) the alpha-amylase level;

&null;0059&null; (iii) the degree of root and shoot growth;

&null;0060&null; (iv) the total nitrogen content and the soluble nitrogen ratio; and/or

&null;0061&null; (v) the diastatic power;

&null;0062&null; has been modified in comparison to conventionally germinated non-water stressed grain.

&null;0063&null; According to a further embodiment of the invention there is provided treated green malt in which, at least one of the following parameters, namely:

&null;0064&null; (i) the amount of soluble sugars in a hot water extract;

&null;0065&null; (ii) the alpha-amylase level:

&null;0066&null; (iii) the degree of root and shoot growth;

&null;0067&null; (iv) the total nitrogen content and the soluble nitrogen ratio; and/or

&null;0068&null; (v) the diastatic power;

&null;0069&null; has been modified in comparison to conventionally germinated non-water stressed green malt.

&null;0070&null; As shown in Examples section 1 (laboratory conditions), the soluble sugars content may be upto 500% greater than, and the alpha-amylase content upto 250% greater than that of green malt produced by conventional malting processes. The increased amount of soluble sugars found in germinated malting grain produced in the germination step of the process of the present invention (total soluble sugars measured as mg/g. fresh weight) over, for example, a period of 4 days is generally upto 500% higher than the amounts of soluble sugars found in grain subjected to conventional germinating conditions over a 6 day time Interval. Generally, the soluble sugars content can be increased from about 3%-350% or more depending on grain variety, more usually from about 3%-200%, more usually still from about 3%-190%. Naturally, the skilled artisan will appreciate that the amount of increase in soluble sugars will in part be dependent on the nature of the grain variety used and the length of time the malting grain is exposed to the modified germinating conditions of the malting process of the invention. In addition, it has been found that the alpha-amylase levels undergo an increase (measured change O.D./mg fresh weight) of upto 250% or more depending on variety, and length of time of exposure to the modified germinating conditions of the malting process of the present invention. Generally, the increase in alpha-amylase levels lies in the range of from 30%-140%, more generally from about 35%-125% depending on the length of time of exposure to the malting conditions of the present invention. As an example, the exposure time for the whole of the germination step illustrated in the examples of the present invention was 144 hrs, of which for 24-48 hrs, the malting grain was subjected to a mild water stress as hereindescribed in the examples section. The skilled artisan will appreciate that depending on the end use of the malt of interest, the Water stress imparting element of the germination step, in terms of time could be longer or shorter but generally would not be expected to be less than about 24 hrs and may be up to 48 hrs or longer, depending on the grain variety of interest. The skilled artisan will also appreciate that the mild water stress aspect of the germination conditions of the present invention can be imparted to the malting grain after germination is observed and may be applied continuously, for example over 24-48 hours or may be applied discontinuously, that is in &null;blocks&null; of a few hrs spread over the entire germination step, for example in bursts of 6-12 hours every 6-12 hours once germination is observed. However, for ease of operation it is envisaged that the mild water stress aspect of the germination conditions of the present invention is applied continuously as outlined above.

&null;0071&null; In addition to altered levels of certain components as herein described, it has also been found that the green malt of the instant invention does not show a concomitant gain in fresh weight. In fact, seed batches are found to lose a percentage of their fresh weight during the mild water stress phase of the germination step, as illustrated, for example in FIG. 1 and Tables 1-5 herein. The loss of fresh weight is thought to be due in large part to moisture loss. Thus, it is clear that rootlet growth is arrested in the green malt produced by the process of the instant invention. According to a further embodiment of the invention there is provided dried malted grain suitable for storage having a moisture content of from 4-8%, preferably from 4-6% wherein at least one or more of parameters (i)-(v) are altered, typically elevated, relative to dried malted grain produced under conventional malting process conditions.

&null;0072&null; According to a further embodiment of the invention there is provided malted grain obtainable by the process of the present invention as hereinbefore described. For the purposes of the present invention &null;malted grain&null; in the context of this aspect of the invention includes green malt; green malt which has been kilned ie malt kilned prior to storage which may include culms; kilned malt from which the culms have been removed using conventional methods commonly employed in the art; and kilned malt from which the culms have been removed which has been crushed or rendered into powdered form using conventional methods commonly employed in the art ready for storage and/or immediate use. Naturally, the skilled artisan will appreciate that dried malted grain and/or dried crushed malt or dried powdered malt derived from the process of the invention as hereindescribed will possess altered levels, typically elevated levels of the relevant components as hereindescribed.

&null;0073&null; In a further embodiment of the present invention there is provided use of malt prepared according to the present invention in the production of beers, lagers, ales, stouts, barley wines and whiskies (both single malt whisky and blended whisky), malt vinegar, malt extracts (powders and syrups), diastase, gin, vodka, and alcohol.

&null;0074&null; In a further embodiment of the present invention there is provided rootlets separated from malted grain of the invention for use in animal feedstuffs.

&null;0075&null; In a further embodiment of the present invention there is provided rootlets from malted grain of the invention for use in the preparation of growth and/or maintenance media for micro-organisms, such as yeast and bacteria.

&null;0076&null; In a further embodiment there is provided malt extract derived from malted grain produced by the process of the present invention.

&null;0077&null; In a further embodiment, there is provided use of malted grain of the present invention in the preparation of wort for use in the manufacture of whisky.

&null;0078&null; In a further embodiment, there is provided use of malted grain of the present invention in the preparation of wort suitable for use in the manufacture of beers, lagers, ales, stouts, and barley wines.

&null;0079&null; The invention will now be illustrated with reference to the accompanying examples. It is to be understood that the examples are not to be viewed as limiting the scope of the invention in any way. The tables referred to in the Examples Section are shown immediately thereafter.

&null;0080&null; FIG. 1: Fresh weight of barley seedlings subjected to a modified germination environment.

&null;0081&null; FIG. 2: Total soluble sugars in barley seedlings subjected to a modified germination environment.

&null;0082&null; FIG. 3: Soluble sugar content of barley seedlings subjected to a modified germination environment cv: Prisma (1).

&null;0083&null; FIG. 4: Soluble sugar content of barley seedlings subjected to a modified germination environment cv: Prisma (2).

&null;0084&null; FIG. 5: Soluble sugar content of barley seedlings subjected to a modified germination environment cv: Chariot.

&null;0085&null; FIG. 6: Soluble sugar content of barley seedlings subjected to a modified germination environment cv: Derkado.

&null;0086&null; FIG. 7: Soluble sugar content of barley seedlings subjected to a modified germination environment cv: Golden Promise.

&null;0087&null; FIG. 8:. Amylase activities in barley seedlings subjected to a modified germination environment.