CN1192232A - Malt beverage and method for the preparation thereof - Google Patents
Malt beverage and method for the preparation thereof Download PDFInfo
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- CN1192232A CN1192232A CN96195986A CN96195986A CN1192232A CN 1192232 A CN1192232 A CN 1192232A CN 96195986 A CN96195986 A CN 96195986A CN 96195986 A CN96195986 A CN 96195986A CN 1192232 A CN1192232 A CN 1192232A
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- 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
- C12C12/00—Processes specially adapted for making special kinds of beer
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- 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
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
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- 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
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- 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
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- 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
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Abstract
The invention is a low malt beverage that possesses the physical and organoleptic attributes that are familiar to and desired by the consumer of malt beverages and a method for its preparation. The method comprises preparing a dried malt with reduced amylase activity and fermenting a mixture of this malt and adjunct that comprises 25 percent by weight or less total malt, preferably 5 to 25% by weight total malt, to produce the low malt beverage.
Description
Invention field
The present invention relates to brewage.Specifically, the present invention relates to acceptable low malt beverage in market and its preparation method.
Background of invention
When the preparation malt beverage, the brewer uses contains 50-100% weight percent barley germ, and the grain point that contains 55-65% weight percent barley germ usually is so that produce the malt beverage with acceptable taste.Because Fructus Hordei Germinatus is unique yeast-leavened protein source that is used for.The yeast nutrition problem may take place when the Fructus Hordei Germinatus that utilizes very little.The yeast nutrition problem can cause abnormal taste.Final product does not have the malt beverage human consumer and is familiar with and desirable physical property and mouthfeel.Malt beverage comprises thin beer (usually ethanol content is the 3.2-3.6% weight percent), (usually ethanol content is the 3.5-4.0% weight percent to ordinary beer, more generally be about 3.7% weight percent), and malt liquor (usually ethanol content is the 4.7-5.0% weight percent).
Fructus Hordei Germinatus is usually than other carbohydrate source such as maize treacle, corn grain, and rice or other auxiliary material are more expensive.(on brewery industry, the non-Fructus Hordei Germinatus source of the carbohydrate that is used to ferment is called auxiliary material.) because auxiliary material is to contain a small amount of proteinic starch basically, they are sources of other alcohol in the fermentation, but to the color of malt beverage, taste, fragrance, or the protein content influence is less.
Minimum for the batching cost is dropped to, preferably use Fructus Hordei Germinatus minimum but that be enough to the acceptable beverage in production market to ferment.Need a kind of production have the malt beverage of acceptable physical property of human consumer and mouthfeel, and utilize during the fermentation 25% or still less the barley germ of weight percent as the method in carbohydrate source.In order to reduce or avoid the investment of new facilities and equipment, this method should be able to be carried out in existing malt and brewing equipment.
The present invention's general introduction
In one embodiment, the present invention relates to prepare the method for the acceptable low malt beverage in market.This method comprises successively:
(A) barley that is soaked in water produces the barley soaked;
(B) make the barley germination that soaked produce moist green malt;
(C) the moist green malt of heating produces the Fructus Hordei Germinatus that amylase activity reduces, and wherein heating is carried out under about 70-89 ℃, and the moisture content of Fructus Hordei Germinatus is about the 30-55% weight percent in heat-processed;
(D) Fructus Hordei Germinatus of dry starch enzymic activity reduction produces kilned malt;
(E) brewage kilned malt, auxiliary material and a kind of Fructus Hordei Germinatus that selectively adds or the mixture of multiple Fructus Hordei Germinatus, wherein total Fructus Hordei Germinatus content is 25% (weight) or still less in the mixture, so that the acceptable low malt beverage in production market.
In another embodiment, the present invention relates to the acceptable low malt beverage in market.
Detailed description of the present invention
The present invention relates to acceptable low malt beverage in market and its preparation method.The acceptable low malt beverage in market is to utilize 25% weight percent or barley germ still less to make as carbohydrate during the fermentation, and has the malt beverage human consumer and be familiar with and desirable physical property and mouthfeel.In order to be accepted by market, malt beverage should have the good taste characteristics that does not have the tart flavour sign.Usually, the whole scores of accepting characteristic of a kind of like this beverage in consumer tastes test approximate or greater than the malt beverage on the market.The present invention includes preparation and have high-load beer fragrance precursor, beer fragrance ingredient, the kilned malt of coupler and soluble protein and low amylase level and Fructus Hordei Germinatus changed into the acceptable low malt beverage in market.
The preparation of kilned malt
At the Doncheck that is incorporated herein by reference, United States Patent (USP) 5,405 has been narrated the preparation of kilned malt in 624.Method comprises making to have high soluble protein, low amylase content and very high-load beer fragrance precursor, the Fructus Hordei Germinatus of beer fragrance ingredient and coupler.Fructus Hordei Germinatus must have enough soluble proteinss so that provide fermentation used nitrogen.
The barley germ that is soaked in water produces the barley soaked, with conventional sprouting technology under quite low temperature with its sprouting.Owing to need to keep moisture content to be about 43% (weight), mix and add water every day and sprout.As routine, in germination process, the barley that can use enzymatic catalysts such as gibberellin treatment to soak.The green malt that obtains contains high-load beer fragrance precursor, beer fragrance ingredient, and coupler.
Make kilned malt with the baking method of revising.When routine is germinateed, in the drying process green malt in heating up, staged is dried.Several hours intake air temperature fix on and are about 140 °F (60 ℃) during beginning, after about 24 hours, finish to be about in former hours 175 °F (79 ℃).Avoiding using high-temperature in the exsiccant high-moisture stage is to make the heat collapse of enzyme be reduced to minimum a kind of method.Along with the product drying, it is insensitive to heat collapse that enzyme will become.At M.R.Sfat that is incorporated herein by reference and J.A.Doncheck, at Kirk-Othmer: encyclopedia of chemical technology, the third edition, 14 volumes, Wiley, New York, 1981, in pp.810-823 " Fructus Hordei Germinatus and germination " conventional germinating method has been discussed.
In the method for the invention, when high moisture content, heat green malt so that produce the beer fragrance precursor and beer fragrance ingredient and reduction amylolytic enzyme activity.Along with amylase content reduces, the kilned malt that fragrance precursor and seasonings content obviously increase is to produce so that reduce amylase activity by Gao Re being provided for moist green malt in beginning heat-processed.This begins that heat-processed can be enclosed in green malt in the sealed vessel or uses to be included in to make Fructus Hordei Germinatus remain on system in the wet condition when being suitable for heating, as the intrasystem open container of the air of recirculation high moisture content.
Usually, by supply is heated to 85-95 ℃ warm air 2-6 hour to Fructus Hordei Germinatus, with green malt is heated to 70-89 ℃ 1 half to 3 hour.But, usually can be at the low side of temperature range, promptly 70-80 ℃ of heating Fructus Hordei Germinatus is for 12 hours.Can heat above 12 hours, but this is uneconomic usually, because be difficult to the temperature control long term.When heating surpasses 12 hours, the equipment utilization poor efficiency that also becomes.After the heating, Fructus Hordei Germinatus is still very moist, contains the moisture (adding the moisture total weight with Fructus Hordei Germinatus) of the 30-55% that has an appointment (weight) usually, preferably 35-50% (weight), the moisture of about 45% (weight) usually.
Use routine techniques and equipment kiln malt then.If heating is to carry out, then open container in the container of sealing.If Fructus Hordei Germinatus is put into not in suitable drying receptacle then with it and is allowed the container of warm air by the wheat layer, as the oven dry basket or have in the container of open-top of porose bottom.Be about 85 ℃ with temperature in, temperature out is about 70-85 ℃ air and blows the wheat layer.The intake air temperature is reduced to 55-65 ℃ and was kept 12～20 hours, and afterwards, the intake air temperature rises to 85-95 ℃ and kept 1.5-3 hour.Roughly identical in this process middle outlet air themperature with the intake air temperature.In this process, the Fructus Hordei Germinatus temperature is brought up to 85-90 ℃ scope from 45-55 ℃ scope.
Kilned malt contains the moisture of 3.5-5.5% (weight).According to the protein content and the processing conditions of green malt, the content of the soluble protein of kilned malt is generally 6.0-8.5% (weight).Soluble protein is about the 40-60% of total protein weight usually, preferably is about 50%.The amylase content of kilned malt is low, is generally 0-1020deg. α-Dian Fenmei unit.
Brewage
Can pass through conventional brewing method, in conventional brewing equipment, process the kilned malt that contains high soluble protein and low amylase so that produce the acceptable low malt beverage in market.Conventional brewing method is well known to those skilled in the art." practicality is brewageed " (second edition, H.M.Broderick edits, the U.S. tame association of making wine, Madison, Wisconsin, 1977) in the book and in " beer " literary composition of H.E.Hoyrup (be stated from Kirk-Othmer: encyclopedia of chemical technology, the third edition, 3 volumes, Wiley, New York, 1978, pp.692-735) brewing method has been discussed, the both is incorporated herein by reference.The kilned malt of grinding is made mash so that produce wort with the auxiliary material that is with or without adding Fructus Hordei Germinatus is mixed.Wort and hop are boiled, cooling, mixed with yeast saccharomyces cerevisiae, fermentation produces fermenting wort.This fermenting wort processing is produced the acceptable low malt beverage in market.Usually, in the course of processing, the wort of cooling and fermentation, the precipitation yeast also filters.
Fructus Hordei Germinatus/auxiliary material mixture contains 5-25% (weight), preferably total Fructus Hordei Germinatus of 15-25% (weight).If desired, before brewageing, exsiccant low amylase Fructus Hordei Germinatus can be mixed with another kind of Fructus Hordei Germinatus or several Fructus Hordei Germinatus.The Fructus Hordei Germinatus that can add comprises that various common Fructus Hordei Germinatus such as standard brewage merchant's Fructus Hordei Germinatus, dark color, and low amylase Fructus Hordei Germinatus, or the like.Ethanol content according to the final product needs, use exsiccant low amylase Fructus Hordei Germinatus and a kind of Fructus Hordei Germinatus of interpolation or the mixture of several Fructus Hordei Germinatus, wherein a kind of Fructus Hordei Germinatus of Tian Jiaing or several Fructus Hordei Germinatus contain the total Fructus Hordei Germinatus up to 60% (weight), and total Fructus Hordei Germinatus of about 1060% (weight) is more favourable usually.If the Fructus Hordei Germinatus mixture contains a kind of Fructus Hordei Germinatus or several Fructus Hordei Germinatus of the interpolation that surpasses about 10% (weight), then should utilize common dark color, low amylase Fructus Hordei Germinatus as adding Fructus Hordei Germinatus so that in the end produce suitable color in the product.Before slurrying, usually Fructus Hordei Germinatus is ground, sieve with No. 14 screen clothes in the U.S. sieve series, 70-80% is provided retention.
If use highly fermentable auxiliary material such as glucose, rather than common wine brewing auxiliary material, just produced the beverage of malt liquor type.Brewing process is constant.Can utilize the content of the mixture of highly can ferment auxiliary material or several auxiliary material and common auxiliary material or several auxiliary materials with alcohol in the malt beverage of control fermentation generation.As the general knowledge of brewery industry, by in beverage, adding the ethanol content that mixing water can reduce beverage.
Usually, Fructus Hordei Germinatus/auxiliary material mixture is mixed with the about 2.5-4 times of brewing water to its weight, and made mash in about 5-15 minute down, do not stir maintenance then and obtained remaining protein in 4590 minutes at about 35-40 ℃.Recover then to stir, heating mash also kept about 15-30 minute to about 70-73 ℃.Then temperature is risen to about 75 ℃, and mash is transferred in the filtration unit.The filtration temperature of immersion and spray water is about 72-77 ℃.Used water-spraying amount is about the 50-75% that brewages the water yield.Allow mash precipitation about 10-20 minute then and begin outflow.Wort recirculation up to suitably limpid, is received it in the brew-kettle then.Then the wort of collecting was boiled about 1-2 hour.The hop that in wort, adds 0-8% (calculating) with kilned malt weight.The early stage adding that common most of hop is being boiled.
Wort cooling and the blowing that to boil.Then wort is shaken with the yeast saccharomyces cerevisiae of 0.7-1.51b/bb1 and mix.During the fermentation, can add the barley protein extract of baking so that further strengthen the fragrance of final product.Then with wort 12-16 ℃ of fermentation 5-10 days, after fermentation, the wort of fermentation is moved on to cold house under 0-5 ℃.Usually, allow yeast sedimentation, and filter the fermenting wort one or many, also can use amending method and/or other conventional procedure of processing of conventional brewing method during the fermentation.
Industrial application
The present invention relates to prepare the method for low malt beverage, this beverage has physical property and the mouthfeel that the human consumer is familiar with and wishes.Because Fructus Hordei Germinatus is usually than other carbohydrate source such as glucose, maize treacle, corn grain, rice, or other auxiliary material is more expensive, has therefore reduced the batching cost.Can control the ethanol content of beverage by selecting auxiliary material.Can produce corresponding to thin beer the malt beverage of the ethanol content of beer and malt liquor.This method do not need to invest new facilities and equipment, because can be carried out under routine germination and brewing equipment.
By being used for describing but not limiting embodiments of the invention and see advantageous characteristic of the present invention with reference to following.
Embodiment
The taste test
Carry out the taste test with " consumer tastes " type taste test method.The survey team that is made up of three of one-levels or four volunteers carries out gustation.This test is " blind " survey method; The group member does not know the identity of the beverage that they taste.
Before test 10 minutes, drink sample is taken out from the cold house of about 2 ℃ (35).In the tumbler type glass cylinder of about 300ml (10oz), pour the beverage of about 120ml (oz) into.When test, the about 4-7 of beverage temperature ℃ (40-45 °F).
Make them general impression be arranged at first for the beer on the general market of group member to the taste of beverage.This beverage is not judged.Estimate those beverages then.Usually the group member assesses six kinds of beverages in once testting.Usually before beginning, gustation notes the fragrance of every kind of sample.This smells by beverage in the turn glass cylinder and the space above beverage usually and finishes.
Taste beverage then and estimate five specific characters.Estimate the beer taste and the happy degree of fragrance.Estimate the alcohol intensity of taste, bitter taste, and aftertaste.Mark with 1-7 grade.(1=is very light; 2=is light; 3=is appropriateness slightly; The 4=appropriateness; The 5=appropriateness is strong; 6=is strong; 7=is very strong).Each group member of every kind of beverage has also been pointed out to estimate the whole acceptable score of whole drinking property and local flavor.The group member writes down their evaluation and the featured review of any appropriate form.The mean value of getting group member's scoring gets scoring to the end.In this test, the beer on the market obtains the scoring of about 3.2-3.8 usually; Thin beer about 2.8 and nonalcoholic beer about 1.8.The acceptable low malt beverage in market be utilize during the fermentation 25% or still less the barley germ of weight percent make as carbohydrate source, it has physical property and the mouthfeel that the malt beverage human consumer is familiar with and wishes.In order to be accepted by market, malt beverage should have good taste characteristics, does not have the tart flavour sign.Usually, such beverage whole acceptable score in the consumer tastes test approximates or greater than commercially available malt beverage.
Embodiment 1
In cold tap water (15 ℃), soaked Robust barley (5g) 17 hours.After water flows away, wet barley is transferred in the big vinyl disc, cover aluminium foil lightly and reduce drying, and placed 24 hours in room temperature (22 ℃).Barley is mixed with the 10mg Gibberellins solution of the distilled water that is dissolved in 150ml.Allow barley to sprout 4 days at 22 ℃.Stir the barley that sprouts every day.Adding entry makes moisture content be maintained at about 42% (weight).
Barley is transferred to two aluminium dishes (the about 6.4cm of grain thickness) and cover with aluminium foil.Aluminium foil is twisted in plate edge lightly on every side so that prevent moisture loss.Dish is placed the furnace apparatus of gaseous exchange, and it is 83 ℃ recirculated air that temperature is provided.Heated 3 hours, the temperature of grain layer rises to 72 ℃.Continue heating 2.5 hours, at this moment, the grain temperature rises to 78 ℃.To coil from stove and shift out.Remove aluminium foil, the grain of heating is transferred in the container at the bottom of the sieve aperture, carry out drying so that allow warm air pass the grain layer.
Allow warm air pass through the grain layer.Because transpiration cooling, grain layer temperature begin to descend.After heating 3 hours, grain layer temperature rises to 68 ℃.Make air themperature drop to about 65 ℃ and kept this temperature 11 hours.Temperature rises to about 86 ℃ and keep finishing in 1.5 hours dry recycle then.Table 1 is listed in analysis to final Fructus Hordei Germinatus.Table 1 Fructus Hordei Germinatus is analyzed humidity, % 5.0 colors,
0L 26.2 total proteins, % 15.06 soluble proteins, % 7.72 soluble proteins/total protein, % 51.26 hand work grain extracts, %d.b. 66.2 common process grain extracts, %d.b. 59.3 meticulous-common process difference 6.9 α-Dian Fenmei, 20deg. unit's 0.0 amylase activity 0
The mixture of this Fructus Hordei Germinatus of 450g and the commercial Fructus Hordei Germinatus of 50g2 grade standard is ground, obtain 75% retention with No. 14 screen clothes of U.S. sieve series.At 38 ℃, the Fructus Hordei Germinatus that grinds mixed with the 1.70L brewing water and stirred 10 minutes and permission stop 1 hour.Recover to stir and mash is heated to 73 ℃ more than 25 minutes and kept this temperature 0.5 hour.Elevated temperature to 75 ℃ is also transferred to mash in the filtration unit.Precipitation after date at 0.25 hour begins to flow out.
Recirculation outflow process originally 4 minutes makes particulate return the grain layer and obtains the wort of certain clarity.Provide normal sprinkling to take rinsing grain with 75 ℃ brewing waters.Collect the wort of 4.454kg altogether.Wort has following analytical characteristics:
pH 5.18
Extract 6.77
Color, SRM 19.6
Wort (1.336kg is equivalent to 150g Fructus Hordei Germinatus) is joined 450g Archer DanielsMidland liquid brewage generation mixing wort in the auxiliary material.According to the amount of the Fructus Hordei Germinatus that is used to prepare the required wort that mixes wort be present in the maize treacle that mixes wort, mix Fructus Hordei Germinatus and maize treacle that wort contains 1: 3 ratio, or the maize treacle of the Fructus Hordei Germinatus of 25% (weight) and 75% (weight).Before boiling, add brewing water diluted mixture wort.The analytical results that mixes wort is as follows:
pH 5.14
Extract,
0Plato 10.68
Color, SRM 6.1 will mix wort and boil and seethed with excitement 90 minutes.When the boiling beginning, add Galena hop small pieces (1.5g), and added hop small pieces (1.0g) in preceding 0.25 hour again in the boiling end.Wort analytical results after the boiling is as follows:
pH 4.92
Extract,
0Plato 14.30
Color, SRM 11.3
Protein, %wt. 0.28
After the ebullient wort is cooled to about 18 ℃, it is mixed being incorporated under 12 ℃ with the yeast jolting of brewageing the merchant, in normal malt beverage fermenting process, fermenting.Malt beverage has good taste characteristics, does not have the tart flavour sign.The analytical results such as the table 2 of last malt beverage.The apparent extract .% 4.38 alcohol .wt% of table 2 4.30 actual extracting thing .% 6.25 original weights.
0The acceptable 2.7-3.3 of P 14.47 real attenuation degree .% 56.81pH 3.63 color .SRM 10.4 protein .wt% 0.19 taste
Embodiment 2
Adopt the method for embodiment 1 to prepare malt beverage, different is that initial wort mixture is that Fructus Hordei Germinatus and the 150g standard that 350g embodiment 1 prepares brewageed 2 grades of Fructus Hordei Germinatus.Wort (4.310g) has following analytical characteristics:
pH 5.29
Extract,
0Plato 7.69
Color, SRM 18.2
In 450g Archer Daniels Midland Auxiliary Liquid Material, add wort (1.293kg is equivalent to 150g Fructus Hordei Germinatus) and repeat the method for embodiment 1.Mix wort following analytical characteristics arranged:
pH 5.18
Extract,
0Plato 10.86
Color, SRM 5.0
After the boiling, the wort that boils has following analytical characteristics:
pH 4.95
Extract,
0Plato 14.75
Color, SRM 9.8
Protein, %wt 0.28
Malt beverage has good taste characteristics, does not have the tart flavour sign.Table 3 has provided the analytical characteristics of last malt beverage: the apparent extract of table 3, and % 4.19 alcohol, wt% 4.54 actual extracting things, % 6.22 starting weights,
0P 14.89 real attenuation degree, % 58.23pH 3.63 colors, SRM 8.9 protein, the acceptable 2.7-3.0 of wt% 0.19 taste
Embodiment 3
Present embodiment has illustrated that the height in hand auxiliary material that can ferment substitutes routine and brewages the malt beverage that auxiliary material production has typical malt liquor ethanol content.
Imitate the process of embodiment 2, different is to utilize glucose as auxiliary material.Wort has following analytical characteristics:
pH 5.25
Extract,
0Plato 7.39
Color, SRM 17.7
At 450g glucose (cerelose
, CPC) the middle process that adds wort (1,400kg is equivalent to 150g Fructus Hordei Germinatus) and repeat embodiment 2.Mix wort and have following analytical characteristics:
pH 5.21
Extract,
0Plato 11.36
Color, SRM 5.4
After the boiling, the wort that boils has following analytical characteristics:
pH 5.01
Extract,
0Plato 14.17
Color, SRM 8.9
Protein, %wt 0.24
Malt beverage has good taste characteristics, does not have the tart flavour sign.Table 4 has provided the analytical characteristics of last malt beverage.As the general knowledge of brewery industry, by in beverage, adding the content that mixing water can reduce alcohol in the beverage.The apparent extract of table 4, % 0.46 alcohol, wt% 6.29 actual extracting things, % 2.30 original weights,
0P 14.43 real attenuation degree, % 86.06pH 3.57 colors, SRM 7.7 protein, wt% 0.17%
Embodiment 4
Present embodiment has illustrated to have high-load beer fragrance precursor, beer fragrance ingredient, the preparation method of the kilned malt of coupler and soluble protein and low amylase level.
5.5kg barley (moisture of 12% (weight), the protein of 12.5% (weight)) 18 hours at room temperature is soaked in water.In immersion process, change twice in water.Soaking later, moisture is 40% (weight).
The barley that to soak places the container that has at the bottom of the porose steel then, and allows moistening blows air over barley layer, is 12 ℃ to keep temperature.After 24 hours, with Plant hormones regulators,gibberellins (10ppm barley major ingredient in the 300ml water) and barley combination treatment barley.Mix the barley that sprouts and water so that keep moisture content to be about 43% (weight) every day.
Finish (6 days) in sprouting after, covering green malt and place temperature with aluminium foil is in 88 ℃ the stove 6 hours.When this loop ends, the Fructus Hordei Germinatus moisture content is about 45% (weight).
Outlet air temperature (℃) barley layer temperature (℃)
After 2 hours 87 70
After 4 hours 89 82
After 6 hours 89 83
Then Fructus Hordei Germinatus is transferred in the baking basket on the end with sieve aperture and open top, and placed air themperature to fix in 88 ℃ the kiln 2 hours, finish the part drying.
Outlet air temperature (℃) barley layer temperature (℃)
After 5 minutes 80 62
After 30 minutes 75 56
After 60 minutes 71 54
After 90 minutes 69 51
After 120 minutes 70 52
Make storing temperature drop to 60 ℃ and keep 15 hours to finish further drying.Then storing temperature is risen to 88 ℃ and kept 3 hours.
Outlet air temperature (℃) barley layer temperature (℃)
After 5 minutes-49
After 30 minutes 85 84
After 60 minutes 87 87
After 90 minutes 87 88
After 120 minutes 87 89
Hong Kao time is 26 hours altogether.Table 5 has provided the analytical characteristics of kilned malt.The analysis of table 5 Fructus Hordei Germinatus
aMoisture % 5.4 fine grinding extracts, % (dried major ingredient) 77
bThe rough grinding extract, % (dried major ingredient) 70
bCarefully-and rough error, % 7
bAmylase activity,
0L, (dried major ingredient) 10 α-Dian Fenmei, 20
0Unit, (dried major ingredient) 10 soluble proteins, % (dried major ingredient) 7.5 total proteins, % (dried major ingredient) 12.5 solvable/total protein ratios, % (dried major ingredient) 60 colors,
0The analytical procedure b of Lov 60a ASBC estimates
After finishing narration of the present invention, we require following claim and their equivalent.
Claims (20)
1. the method for preparing the acceptable low malt beverage in market, this method comprises successively:
(A) barley that is soaked in water produces the barley soaked;
(B) make the barley germination that soaked produce moist green malt;
(C) the moist green malt of heating is produced the Fructus Hordei Germinatus that amylase activity reduces, and wherein heat at 70-89 ℃ and carry out, and the moisture content of Fructus Hordei Germinatus is about 30-55% weight in the heat-processed;
(D) Fructus Hordei Germinatus of dry starch enzymic activity reduction is to produce kilned malt;
(E) brewage kilned malt, auxiliary material and a kind of Fructus Hordei Germinatus that selectively adds or the mixture of several Fructus Hordei Germinatus.Wherein total Fructus Hordei Germinatus content of mixture is 25% (weight) or still less, so that the acceptable low malt beverage in production market.
2. method according to claim 1, wherein the content of total Fructus Hordei Germinatus is 5-25% (weight) in the mixture of Fructus Hordei Germinatus and auxiliary material.
3. method according to claim 2, wherein total Fructus Hordei Germinatus contains a kind of Fructus Hordei Germinatus or several Fructus Hordei Germinatus that adds up to 60% (weight).
4. method according to claim 2, wherein heating was carried out 0.5-12 hour.
5 methods according to claim 2, wherein auxiliary material is a glucose.
6. method according to claim 2, wherein auxiliary material comprises a kind of routine and brewages auxiliary material.
7. method according to claim 2 wherein in step (E), is mashed kilned malt and auxiliary material and is made mash so that produce wort; Wort is boiled with hop, mix with the yeast saccharomyces cerevisiae jolting, and the fermentative production fermenting wort; Fermenting wort is processed with the acceptable low malt beverage in production market.
8. method according to claim 7, wherein auxiliary material is a glucose.
9. method according to claim 7, wherein auxiliary material comprises a kind of conventional wine brewing auxiliary material.
10. method according to claim 2 wherein adds mixing water to regulate ethanol content in beverage.
11. method according to claim 2, wherein the moisture content of kilned malt is 3.5-5.5% (weight), and soluble protein content is that 6.0-8.5% (weight) and α-Dian Fenmeihanliang are 0-1020deg. (α-Dian Fenmei unit).
12. method according to claim 11, wherein total Fructus Hordei Germinatus contains a kind of Fructus Hordei Germinatus or several Fructus Hordei Germinatus that adds up to 60% (weight).
13. method according to claim 11 wherein in step (E), will be made mash so that produce wort in Fructus Hordei Germinatus and auxiliary material; Hop is boiled with wort, mix with the yeast saccharomyces cerevisiae jolting, and the wort that fermented of fermentative production; And the wort that will ferment processing is with the acceptable low malt beverage in production market.
14. method according to claim 11 wherein adds mixing water and regulates ethanol content in beverage.
15. the preparation process of the acceptable low malt beverage in market:
(A) barley that is soaked in water produces the barley soaked;
(B) make the barley germination that soaked produce moist green malt;
(C) the moist green malt of heating is produced the Fructus Hordei Germinatus that amylase activity reduces, and wherein heats at about 70-89 ℃ and carries out, and the moisture content of Fructus Hordei Germinatus is about 30-55% (weight) in the heat-processed.
(D) Fructus Hordei Germinatus of dry starch enzymic activity reduction is produced kilned malt;
(E) brewage kilned malt, auxiliary material and a kind of Fructus Hordei Germinatus that selectively adds or the mixture of multiple Fructus Hordei Germinatus, wherein total Fructus Hordei Germinatus is 25% (weight) or still less in the mixture, so that produce low malt beverage.
16. beverage according to claim 15 wherein contains total Fructus Hordei Germinatus of 5-25% (weight) in the mixture of Fructus Hordei Germinatus and auxiliary material.
17. beverage according to claim 16, wherein total Fructus Hordei Germinatus contains a kind of Fructus Hordei Germinatus or several Fructus Hordei Germinatus that adds up to 60% (weight).
18. beverage according to claim 16 wherein in step (E), is made mash so that produce wort with kilned malt and auxiliary material; Wort is boiled with hop, mix with the yeast saccharomyces cerevisiae jolting, and the wort that fermented of fermentative production; And the acceptable low malt beverage in wort production market crossed of processing and fermentation.
19. beverage according to claim 18, wherein the moisture content of kilned malt is 3.5-5.5% (weight), and soluble protein content is 6.0-8.5% (weight), and the content of α-Dian Fenmei is 0-10 20deg. (α-Dian Fenmei unit).
20. beverage according to claim 16 wherein contains the ethanol of 3.2-5.0% (weight).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US48877395A | 1995-06-08 | 1995-06-08 | |
| US08/488,773 | 1995-06-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1192232A true CN1192232A (en) | 1998-09-02 |
Family
ID=23941070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96195986A Pending CN1192232A (en) | 1995-06-08 | 1996-06-07 | Malt beverage and method for the preparation thereof |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0832178A1 (en) |
| JP (1) | JPH11507553A (en) |
| CN (1) | CN1192232A (en) |
| AU (1) | AU6107596A (en) |
| CA (1) | CA2223283A1 (en) |
| WO (1) | WO1996041863A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178345A (en) * | 2011-05-12 | 2011-09-14 | 湖北中烟工业有限责任公司 | Method for preparing fermentation malt extract for cigarettes |
| CN105612255A (en) * | 2013-08-21 | 2016-05-25 | 联邦科学工业研究组织 | Rust resistance gene |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11178564A (en) * | 1997-12-19 | 1999-07-06 | Sapporo Breweries Ltd | Production of sparkling wine |
| 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. |
| WO2019099611A1 (en) * | 2017-11-15 | 2019-05-23 | Cargill, Incorporated | Methods for malt production |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1442245A1 (en) * | 1963-02-11 | 1969-03-13 | Kyowa Hakko Kogyo Kk | Process for the production of a malt beverage |
| US3821419A (en) * | 1969-09-17 | 1974-06-28 | Dixon Malt Co Ltd | Intermediates in brewing |
| US3717471A (en) * | 1972-02-01 | 1973-02-20 | Bio Tech Resources | Preparation of a low carbohydrate beer |
| US4138499A (en) * | 1976-11-10 | 1979-02-06 | Pabst Brewing Company | Preparation of beer with reduced calories |
| EP0747472A3 (en) * | 1992-02-06 | 1996-12-27 | Bio-Technical Resources, Inc. | Concentrated beer flavor product |
| FI92331C (en) * | 1992-03-16 | 1997-12-29 | Alko Yhtioet Oy | Method for preparing brewery raw material |
-
1996
- 1996-06-07 JP JP9503217A patent/JPH11507553A/en active Pending
- 1996-06-07 AU AU61075/96A patent/AU6107596A/en not_active Abandoned
- 1996-06-07 EP EP96918402A patent/EP0832178A1/en not_active Withdrawn
- 1996-06-07 CN CN96195986A patent/CN1192232A/en active Pending
- 1996-06-07 CA CA 2223283 patent/CA2223283A1/en not_active Abandoned
- 1996-06-07 WO PCT/US1996/009753 patent/WO1996041863A1/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178345A (en) * | 2011-05-12 | 2011-09-14 | 湖北中烟工业有限责任公司 | Method for preparing fermentation malt extract for cigarettes |
| CN102178345B (en) * | 2011-05-12 | 2012-10-03 | 湖北中烟工业有限责任公司 | Method for preparing fermentation malt extract for cigarettes |
| CN105612255A (en) * | 2013-08-21 | 2016-05-25 | 联邦科学工业研究组织 | Rust resistance gene |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2223283A1 (en) | 1996-12-27 |
| JPH11507553A (en) | 1999-07-06 |
| EP0832178A1 (en) | 1998-04-01 |
| AU6107596A (en) | 1997-01-09 |
| WO1996041863A1 (en) | 1996-12-27 |
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