AT340355B - PROCESS FOR OBTAINING A DIGESTION PRODUCT FROM CEREALS - Google Patents

PROCESS FOR OBTAINING A DIGESTION PRODUCT FROM CEREALS

Info

Publication number
AT340355B
AT340355B AT248174A AT248174A AT340355B AT 340355 B AT340355 B AT 340355B AT 248174 A AT248174 A AT 248174A AT 248174 A AT248174 A AT 248174A AT 340355 B AT340355 B AT 340355B
Authority
AT
Austria
Prior art keywords
cereals
obtaining
digestion product
digestion
product
Prior art date
Application number
AT248174A
Other languages
German (de)
Other versions
ATA248174A (en
Original Assignee
Boehringer Sohn Ingelheim
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Boehringer Sohn Ingelheim filed Critical Boehringer Sohn Ingelheim
Publication of ATA248174A publication Critical patent/ATA248174A/en
Application granted granted Critical
Publication of AT340355B publication Critical patent/AT340355B/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/044—Cooling the mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Grain Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
AT248174A 1973-04-21 1974-03-26 PROCESS FOR OBTAINING A DIGESTION PRODUCT FROM CEREALS AT340355B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2320425A DE2320425A1 (en) 1973-04-21 1973-04-21 PROCESS FOR OBTAINING A LIQUID OR DRIED DEGRADATION PRODUCT FROM CEREALS

Publications (2)

Publication Number Publication Date
ATA248174A ATA248174A (en) 1977-04-15
AT340355B true AT340355B (en) 1977-12-12

Family

ID=5878909

Family Applications (1)

Application Number Title Priority Date Filing Date
AT248174A AT340355B (en) 1973-04-21 1974-03-26 PROCESS FOR OBTAINING A DIGESTION PRODUCT FROM CEREALS

Country Status (7)

Country Link
JP (1) JPS5012248A (en)
AT (1) AT340355B (en)
CH (1) CH585788A5 (en)
DE (1) DE2320425A1 (en)
GB (1) GB1466957A (en)
NL (1) NL7405379A (en)
ZA (1) ZA742531B (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IE48036B1 (en) * 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
JPS58183050A (en) * 1982-04-22 1983-10-26 Nikken Sutamii Kk Nutrition assitant food composed mainly of roughage
GB8525217D0 (en) * 1985-10-12 1985-11-13 Scottish & Newcastle Breweries Making wort of low fermentability
RU2170759C1 (en) * 2000-03-09 2001-07-20 Панова Мария Ивановна Method of beer production
DE10062705A1 (en) * 2000-12-15 2002-06-27 Paul M Haering Low-malt beer is made from a wort in which the carbohydrate recovered from malted grain forms 50% or less of the total carbohydrate obtained by extraction.
CN1671833A (en) * 2002-07-25 2005-09-21 诺维信公司 Saccharification method
DE102004059324A1 (en) * 2004-11-30 2006-06-01 Hans Otto Weiss Process for the preparation of a ready-to-eat cereal-based food product and ready-to-eat cereal-based food product, in particular spread
DE102009020386A1 (en) * 2009-05-08 2010-11-11 Krones Ag Mashing process for the production of kvass wort
DE102012104764B4 (en) 2012-06-01 2018-08-02 Technologie Manufaktur Weissinger UG (haftungsbeschränkt) Process for the recycling of old baked goods
DE102015116531A1 (en) * 2015-09-30 2017-04-13 Khs Gmbh Device and method for obtaining beer wort

Also Published As

Publication number Publication date
JPS5012248A (en) 1975-02-07
GB1466957A (en) 1977-03-16
ZA742531B (en) 1975-05-28
CH585788A5 (en) 1977-03-15
DE2320425A1 (en) 1974-11-07
ATA248174A (en) 1977-04-15
NL7405379A (en) 1974-10-23

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Legal Events

Date Code Title Description
ELJ Ceased due to non-payment of the annual fee