DE1442288A1 - Process for the production of wort - Google Patents

Description

Chas. Pfizer & Co., Inc., New York, UY,
V. St. A.

Process for the production of beer wort.

• The present invention relates to a method zxr production of wort for non-distilled fermentation drinks, ie for beers of different types, namely bottom-fermented beers, top-fermented beers, lager beers, etc. _o In the production of bottom-fermented and top-fermented beer by fermenting grain, eg « , Barley, the grain is subjected to the brewing process and the subsequent fermentation process. Malted barley is usually used for the production of beer. Malt barley is made by germinating barley, removing the germ by drying it, and grinding the remaining grain. The malt barley is mixed with other grains, for example ground corn or rice, whereupon the mixture is treated with hot water at 70 to 74 ° C so that the amylase from the malt barley converts the grain starch into dextrins and fermentable sugars. The filtrate from this mixture is referred to as "Y / Mürz" and the residue as used brewery grain. The process up to this point is commonly referred to as brewing.

The wort is mixed with hops and heated. By heating the effect of the amylase is terminated and the wort is sterilized, while the simultaneous extraction of the hops creates aroma-forming and preserving substances.

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The wort is then cooled and fermented by adding brewer's yeast, e.g. Saccharömyces cerevisiae or similar. "Bottom-fermenting yeast" is commonly used to make bottom-fermenting beer and "top-fermenting yeast" is used for making used in top-fermented beer (ale). Upper yeast is a yeast, the cells of which agglomerate into clumps, which are carried to the surface of the fermentation broth by trapped gas, while the cells of the bottom fermentation The yeast remain essentially separate and settle at the bottom of the jar. The yeast usually processes the fermentable ones Sugars, which are part of the flavor. The primary fermentation of the wort takes place at around 7 to 14 ° C and generally requires 7 to 9 days. This is followed by the second, or storage fermentation, which takes place at 0 to 4 ° G and 2 to 6 weeks or longer. Then the beer is clarified or filtered, carbonated and bottled.

It is known to use wort from malt mash of additives, e.g. grain preparations, unmalted raw grain, grain meal, rice, corn or other carbohydrates To manufacture fabrics. Unchanged starch, e.g. in the form of raw grain meal, must be pre-cooked in a separate cooker before it can be added to the mash. This is generally done so that grain meal is mixed with water and finely ground malt. The malt liquefies the starch material and thus enables " complete conversion of the starch in the main mash into sugar.

So far, a mash * commonly used in the brewing industry for making beer consisted of, for example 65 $ malt and about 35 $ additional material (grain), calculated on the basis of the total weight of malt and additional material.

Occasionally, mashes with about $ 60 malt and about $ 40 additional material (grain) have also been used with success. At a The brewing industry can use a ratio of 65: 35 according to standardized Brewing processes work and products with consistent properties, i.e. a beer with a good taste and provide good appearance, good resistance, suitable chemical composition, pleasant color, etc. The kachteil

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the use of malt and additional material in the dilemma of 65:35 is due to the high cost, especially in view of the high malt cost.

It has now been found that when using certain enzymes are present as additives in the mash a mesh in which malt and additive material in a ratio of 50 t 50, can be twists for brewing. With such a maize marriage a beer can be produced which is not only comparable in taste, appearance, shelf life, chemical composition, color etc. to a beer produced with a 65:35 mash, but in some cases even better than this is.

It is already emphasized to use enzymes in brewing. In In some cases, for example, enzymes are added to the raw grain, the mixture is placed in a cooker for gelatinization to achieve and the resulting mass of the main malt mash added. In other cases, enzymes are the unmalted Grain, e.g. has been added to unmalted barley. In both However, raw or unmalted grains are used in cases been. '.

It has now been found that a beer with a good aroma, good Smell, good composition, etc. can be obtained if, in addition to smaller quantities of malt, a suitable Enzyme used in the mash. The ratio of malt to additional material can then be 50:50, for example. Any untreated starch material, e.g. crushed grain, is mixed with brewing water and placed in a cooker and heated to 70 ° C for about 30 minutes. The mixture is then brought to the boil and left for 10 minutes at the boiling temperature. This treatment completely liquefies the meal. To have too high a viscosity in the Avoiding stoves can add about $ 10 of the total malt be added to the meal. The enzyme to be used is the Liaisch barrel, which contains malt and brewing water, added. This mixture is left at about 37 ° C. for 1 hour. After this time has elapsed, the liquefied grain meal becomes introduced into the quay barrel, the temperature increased to about 70 ° 0 and the mixture again a half to Leave at this temperature for 1 hour. The gelatinized

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Starch is converted into easily fermentable sugars and dextrins by the malt enzymes (diastase). It follows that "so far the entire enzymatic ^ Activity originated from the diastatic and proteolytic enzymes present in the malt. This activity was at ■ beer production as long as the malt: additional material ratio 65:35 or even 60:40. If. However, the ratio to about 55:45 or even more (■ with regard to the malt content) can be used Do not make beers anymore if enzymes are not added to the mash. Will the mash not If enzymes are additionally added, the conversion time becomes unreasonably long and the extract yield and the total protein · salary decrease considerably.

After the swollen starch has been converted into fermentable sugars and dextrins are processed in a manner known per se, i.e. the worts are placed in a brewing kettle with Hops mixed and concentrated. The worts are then aerated and mixed with brewer's yeast at 12 ° C. After the preparation The wort is transferred to fermentation kettle and left to ferment at around 13C. After fermentation, the Beers stored at lower temperatures (0 ° C) to allow the yeast to settle. Make the beers when the yeast settles decanted and stored for another 5 to 7 days at about 0 ° C. Then the beers are filtered, made ready and bottled.

The present invention is for use in normal brewing processes certainly. While so far the ratio of malt to additional material in the mash barrel was essentially 65 to 35 lay or unmalted grain meal with an addition of enzymes the mash represented, is according to the present Invention, part of the malt was replaced by an enzyme additive. The method according to the invention is based on the use of malted grain and ancillary materials limited. The ratio of malt to added grain is not limited to 50:50 in the present invention. Conditions from 30:70 (malt to grain additive) to 55:45 can be used. Preferably, however, if the ratios

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fall below 45:55, in addition to using the enzyme \ proteolytisehen the diastatic activity supported, eg by adding a diastatic enzyme (eg Bakterienamylase) or hochdiastatischem malt or both. An example of highly diastatic malt is distillery malt (diastatic activity -DA- 190 to 250 ° lintiier, alpha-amylase -aa- 50 to 70 units), the malt that is generally used in the production of beer. is used is brewery malt (diastatic activity -DA-120 to HO ⁰ Lintner, alpha-amylase. -aa- 25 to 40 units).

Enzymes which have proven to be particularly suitable are, for example, papain, 3? Icin, bromelain, pancreatin and proteases such as fungal and bacterial proteases. An amount of enzyme from about 0.10 to about 1.0 percent by weight, based on the mal weight, is suitable. The optimal amount of enzyme for a 50:50 brew is about 0.16 percent by weight. The enzymes can be used alone or as a mixture with one another. The mash, which contains malt and enzymes, is held for 45 to 90 minutes at a temperature of around 35 to 40 ° C. After the liquefied grain meal has been added, the temperature is increased to about 65 to 75 ° C. and held at this temperature for 30 to 60 minutes.
Example 1;

Malt to added grain = 50:50.

Grain meal (188 g) and brewery malt (1.8.8 g) are poured into 700 cm of brewing water (brewing water composition: 121 water, 5 cm edible 50% lactic acid, 6 g Burton's salt) and heated the whole thing in a cooker. The cooker is heated to 70 ° C. and held at this temperature for 30 minutes. Then the temperature of the digester is increased to 95 to 100 C; this temperature is maintained for 10 minutes. The grain The grist is liquefied by this treatment. 168.3 g of brewery malt and 0.9 g of dark malt are put into a mash barrel Caramel malt, 0.3 g papain (1000 Hb units / g - Hb = hemoglobin - modified Anson's hemoglobin method) and 700 cnT brewing water given. The mash is heated to 37 ° C and held at this temperature for 60 minutes. Then the liquefied grain meal is added and the temperature of the Mash increased to 70 ° C. This temperature will

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Maintain ί -5 minutes. The mash is refined and infused with 1600 cm of brewing water. Compartment for lautering and infusion is transferred to the kettle. 3 g of hops are added to the kettle and the wort is reduced to a volume of 2000 by boiling Then the wort is passed through cooling coils and cooled down to 20 ° C, then aerated and prepared at 12 ° 0 with brewery depth, ie Saeeharomyces cerevisiae fermentation for letting. After 5 days, the beer is drawn off and ier to oust yeast cold (O ⁰ O) stored After settling of the yeast beer yird from yeast poured off and continue 5-7 days> ei 0 stored ° C. In the second storage compartment, the beer is chemically analyzed and subjected to a taste test.

Example 2 ι lan proceeds as indicated in Example I, but with the exception that ficin is added as an enzyme.

Example 3 :

lan proceeds as indicated in example I, but with the off-lame, that bromelain is added as an enzyme.

Example 4 :

Jager beers of Examples 1, 2 and 3 are based on their chemical properties

Analysis of the composition and the results with a beer

^r compared which have been made from a 65:35 malt: grain additive.

Ex.

Ex.

Ex.

1 2 3 Brew 'arbe, ° Lovibond 2727 2. "25 2730 2.1b isolable extract, $ 2.86 2.86 2.88 2.66 ; essential extract, $ 4.69 4.61 4.64 4.55 .lcohol, percent by weight 3.79 3.66 3.66 3.84 .l alcohol, percent by volume 4.85 4.68 4.68 4.91 'Prompt Extract, $ 12.0 11.7 11.7 12.0 ; relevant fermentation ; rad, #. 61.1 60.7 60.4 62.3 identifiable fermentation ; rad, $> 76.0 75.6 75o5 77.6 acid, # 0.13 0.12 0.Ί2 0.13 H 4.4 4.4 4.5 4.5 eductive sugars, Is tf> maltose 0.99 1.04 0.99 0.90 extrine,? δ 3.05 2.88 2.98 2.91 total protein , $ ( Έ χ 6.25) 0.33 0.38 0.35 0.35 8Ö98I / 7 0 6/0407

Example 5 t

The procedure is as indicated in Example 1, but used different amounts of papän (in percent, based on the malt weight). The chemical composition of the lager beers is given in the table below:

Percent enzyme added to the mash

Example 1 0.24 0.32 0.16 2.08 2.22 Color, Lovibond 2.27 2.43 3.26 apparent extract, i » 2.86 4.30 5.05 actual extract, $> 4.69 3.98 3.80 Alcohol, weight percent 3.79 5.08 4.87 Alcohol, percent by volume 4.85 12.1 12.4 Originally Extract, $> 12.0 64.3 59.3 actual degree of fermentation, f ί 61.1 76.8 72.5 apparent degree of fermentation, ψ 76.0 0.13 0.14 Acid, $> 0.13 4.5 4.5 pH 4.4 reducing sugars,) 0.88 1.04 as # maltose) 0.99 2.76 3.25 Dextrins, % 3.05 0.34 0.41 Geeaint protein, # (Nx 6.25) 0.33 Example 6;

Various condiments obtained by the method of Example 1 using various enzymes were analyzed and compared with the results obtained with condiments from a 65:35 -

Malt: Grain - mash have been preserved.

The results are summarized in the table below -

posed :

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Type of enzyme used in the mash

Papain

Ficin Bromelain Pancreatin mushroom
Protease bacteria
Protease 65: 35
Brew 41 40 41 60 40 39 11.9 11.9 10.4 11.7 12.2 11.9 0.54 0.52 • 0.51 0.41 0.54 0.16 0.16 0.34 0.16 0.16 no

CX) OO O

Conversion time 40 in minutes
70 ° C

Agglomeration 12.1 ° Plato

Total protein, fo 0.53 (N χ 6.25)

Enzyme concentration 0.16 in percent, based on the malt weight

Enzyme activity in 1000 Hb units / g

1000

2048

1000

19th

= not calculated

• Example 7 : (Malt to added grain = 30:70). Grain meal (250 g) and brewery malt (11 g) are mixed with 900 cm of brewing water and placed in a cooker. The cooker is heated to 70 ° C and kept at this temperature for 30 minutes. Then the temperature of the cooker is increased to 95-100 ° C and held at this level for 10 minutes. The meal becomes liquefied by this treatment. In a mash barrel earth 73 g brewing malt, 29 g high diastatic malt (240 ° Lintner),: 5 g soy flakes, 0.56 g papain (1000 Hb units / g), 0.066 g bacterial amylase (35,000 DY units / g - DV = Dextrinierwert-), ^ - g of malt syrup and 500 cm of brewing water. The mash is heated to a temperature of 37 ⁰ O and kept at this temperature for 60 minutes. The liquefied grain is then added to the mash, the temperature is increased to 70 ° C. and held at this temperature for 45 minutes. The mash is refined and 1600 cm of brewing water is poured on it.

Example 8 ι

The chemical composition of lager beers / from corn marrows with a malt: grain ratio of 30:70 and 40:60 was compared with that of beers made from mashes with a malt: grain ratio of 50: 50 and 65:35 were made. _{Malt to} grain ratio

Color, ° Lovibond apparent extract, 56 actual Extract, $> alcohol, percent by weight. Alcohol, volume per. original extract, # actual degree of fermentation, $ apparent Fermentation grade, $ acid, &

^pH

reduced sugar, as for maltose

Dextrins, $>

Total protein, $ (H ^- χ 6.25) Papain, $ (1000Hb units / g) * 0.50 Bacterial amylase, $ **

* based on the malt weight; Addition to the mash. ** based on the grain weight; Addition to the mash.

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30:70 40:60 50:50 65:35 2.51 2.40 2.27 2.16 2.98 2.97 2.86 2.66 4.83 4.76 4.69 4.55 3.83 3.72 3.79 3.84 4.90 4.76 4.85 4.91 12.3 12.0 12.0 12.0 ξθ.6 60.3 61.1 62.3 75.7 73c0 76.0 77.6 0.13 0.13 0.13 0.13 4.2 4.2 4.4 4.5. 0.96 0.97 0.99 0.90 3.15 3.16 3.05 2.91 0.39 0.30 0.33 • 0.35 ) * 0.50 0.48 0.16 0.00 0.027 0.013 0.00 0.00

The beers were stored for a week and then a taste test subject. The 50:50 beers were on average rated slightly better than the 65:35 beers. In general, illegally preserved beers could be described as having a clean and neutral aroma will. All had a light to moderate consistency and a mild to moderate hop character; they are good for lager beers suitable. The significantly lower malt content in the 50i50 beers 3r gave a slightly lighter color than usual beers. this By adding various types of caramel malt, e.g. black dissolving malt ($ 0.05), dark caramel malt ($ 0.5) »medium caramel malt ($ 3), light caramel malt ($ 5), and malt syrup ($ 1.6) instead of part of the regular malt. The percentages of the different types of caramel malts mentioned are based on the G-e plus times ζ weight. The smell was. By The addition of caramel malts is not adversely affected. At malt levels of $ 45 and below, malt syrup can be both can be added to improve both the color and the aroma.

Regarding the beer aroma, the cloudiness on cooling and the As could be determined, the foaming properties of the 5Or5O beers were equivalent to commercial brewery beers; in terms of resistance to suspended matter, the 50:50 beers were commercial beers both at low temperatures and superior even at room temperatures.

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Claims (5)

1 · Verfalireii for producing wort, characterized, in that puts a Malznfiisehe with a proteolytic enzyme, and the mixture about 45 - 90 minutes about 35 - heated 40 ⁰ O, afterwards with liquefied grain meal in an amount of about 45 - 70 weight percent, based on the total weight of malt and cereal meal, mixed and then increases the temperature of the mass thus obtained at about 65-75 ⁰ C. and left for a period of about 30-60 min. at this level. 2. The method according to claim 1, characterized in that the proteolytic enzyme in an amount of about 0.16 to about 0.25 percent by weight, based on the malt weight, added to the malt maize and liquefied Grain red of the enzyme-containing mash in an amount of about 5-96, based on the total weight of malt and Grain, is added. 3. The method according to claim 1 to 2, characterized in that the enzyme papain, ficin, bromelain, pancreatin, Fungal proteases, bacteria proifesen or mixtures of these substances can be used. 4. The method according to any one of the preceding claims, characterized in that the proteolytic enzyme is used in amounts of from about 0.10 to about 1.0 percent by weight based on the weight of the malt. 5. The method according to any one of the preceding claims, characterized in that in addition to the proteolytic Enzyme a diastatic enzyme is used when the meal content is at least $ 55. Pure: Chas.Pfi zerACo., Ine. New York, N.Y., V.St.A. Lawyer 809806/0407