DE2352906A1 - METHOD OF MANUFACTURING BEER WORT USING ENZYMES - Google Patents

Description

CBA-GEIGY

CfBA-GEIGY AG. CH-4002 Basel

Dr. F. Zumsteln sen. - Dr. E. Assmann. £ 4 Q £ U U

Dr R. Koentgsbarger-Dipl. Phys. R. Holzhauer Dr. F. Zumstein jun. ·

P ο t β η t α η w α I f β 8 Munich 2, Bräuhcjusstraß » 4 / HI _{; ϊ}

5-8492 / = '

Process for the production of wort using enzymes

The invention relates to a method of manufacture of beer wort from malt with the help of enzyme additives.

Malt has long been known as a raw material for the production of wort. As a raw material for the Malt production serves brewing barley, which initially does not contains fermentable extract. By germinating the barley In the malt house, enzymes are mainly formed, amylases and proteases, which remove the barley grain during mashing Converting into a soluble form * This is how the amylases convert converts the insoluble starch into soluble sugar that is fermentable. Other high-molecular substances such as barley proteins are broken down by the proteases to, fragments such as polypeptides, "peptides and amino acids" which also for the implementation of the brewing process as well as the Development of certain quality characteristics in beer necessary are. These enzymatic processes represent the actual main task of the malt mashing, the result of which is then the wort is. The efficiency of the painting's own So enzymes are first and foremost decisive for the quality of the wort, which in turn is the brewing process and Strongly influenced the quality of the beer produced from it. For poor malt quality, its most important characteristic in most cases severely limited enzyme activity

fact, various factors can be responsible. These include, above all, the quality of the malting barley, which varies from year to year depending on the cultivation area and climate considerable, can fluctuate, and errors in malting, especially the optimal germination conditions such as moisture , Temperature and duration. Most of the time it is a combination of several causes that makes the quality of the corn poor conditional. The consequences for the utilization of such poor quality malts for brewing purposes can be in different ways dead in appearance in the brewing process itself as well as in the beer produced. So are among other things in the wort lower extract content too low concentrations of soluble nitrogen compounds, too long saccharification and purification times, Danger of post-pasteurisation during lautering, poor final degrees of fermentation, fermentation difficulties and filtration problems with beer. The examples given cannot be regarded as an exception, as they occur more regularly due to the various causes mentioned (see Brauwelt. 112, 56 (1972) 1152). Which are mainly due to the poor enzyme activities of the malt Difficulties occurring in the wort or in the rest of the brewing process are largely irreparable and can only with additional brewing technology resources in Glad to be walked. This inevitably results in serious economic disadvantages for those affected Breweries.

The present invention proposes a method for the production of wort from malt with the aid of enzyme additives before, wherein the enzymes are added to a malt mash, and is characterized in that at least an enzyme from the group: protease, obtained from Aspergillus melleus JAM 2066, protease, 'obtained from Rhizopus niveas JAM 6035, protease obtained from Aspergillus niger JAM 2020, α-Amyla obtained from Bacillus subtilis No. 24 ATCC 21813, glucoamylase, obtained from Rhizopus nodosus FER-P 1635 and ß-glucanase, obtained from Bacillus subtilis No. 24 ATCC 21813 applies.

40 9819/0302

The invention compensates for the inadequate enzyme activities in the frequently used types of malt of inferior quality, so that a wort is also made from these malt batches _; good brewing properties can be produced. On the other hand, there is also substantial savings in terms of technological and labor-related effort when mixing the brewing barley in the malting houses, since the use of the enzymes according to the invention means that the malting times can be reduced by up to half due to shorter germination times. The reduced germination activity of the barley results in another important advantage, which is that the so-called shrinkage caused by intensive malting is greatly reduced. This means that the ingredients of the stye, which are valuable for the brewing process and which are lost through the biochemical processes associated with the germination process, such as breathing and the formation of the root germ, are largely preserved. The shortening of the malting time does not, however, affect the formation of the 'important coloring and flavoring substances' in the malt, since the kiln, which is an essential part of the malting, is not restricted. The reduction in the malt's own enzyme activities, which is otherwise associated with the shortening of the germination time, is compensated in a practical manner by the addition of the proposed enzymes according to the invention, so that mashing of such short-term malts does not cause any difficulties in terms of brewing technology. In addition, an advantageous shortening of the mashing time is achieved by appropriate dosing of the external enzymes.

Xm individually have those used according to the invention Enzyme additives in the malt mash have the following effects. The proteases break down the protein present in the malt to a ratio of dissolved nitrogen substances that is favorable for the brewing process, while the amylase has a rapid Liquefaction of the malt starch leads to what is optimal

409819/0302

Results in extract content values in the wort. The glucoamylase accomplishes one through rapid saccharification. general increase in the final degree of fermentation of the wort. the jS-glucanase accelerates by lowering the viscosity the mash, which is mainly due to poorly soluble malt, the purification, so that the separation the wort from the spent grains in the lauter tun or in the filter press can be carried out properly in a short time.

The use of enzymes according to the invention enables the malt to be mashed in the usual way in terms of brewing technology, The recommended enzymes are added to the malt mash during the mashing process.

409819/0302

example

The effectiveness of the enzyme additives in production the desired quality features in the malt-based one The fastest way to get beer wort is with the help of the congress wort captured.

These one imagines from malting barley ordinary mild degree at a germination temperature of 15 ⁰ C with varying levels of germination time (4 and 8 days) two kinds of malt with reduced (4 days-malt) and normal (8 days-malt) Quality forth. The hardened malt is then separately ground with a Casella-MUhIe to practical coarse coarse meal with 25% flour content. '

50 g of the 4 day malt are mixed with 150 ml of water, heated to 63 ° C with stirring and treated with 20 mg of protease, 30 mg oc-amylase, 20 mg glucoamylse and 3p mg ß-glucanas, e offset. The mixture is now at 63 ° C. for 30 minutes stirred further and then heated to 70 ° C. with a temperature increase of 1 ° C. per minute. At this temperature will held the suspension for 30 minutes.

Subsequently, important brewing technological quality features are checked in the mash produced in this way. In parallel, for example, for a comparative assessment, an analogous mixing of the 8-day malt is carried out without the addition of enzymes. Here, however, the mashing time is extended to 153 minutes and the temperature is regulated as follows. At the beginning of Vermäischung thereon for 30 minutes is set as the temperature at 50 ⁰ C, left. Then, the temperature per minutes by 1 ° C to 63 ° C is increased, also left there 30 minutes and then again increased by 1 ° C per minute to 70 ⁰ C. This temperature is then maintained for 30 "minutes.

Then important ones are in the obtained mash Brewing technological quality features checked.

4 0 9819/0302

valuation

Extract content, .concentrations of soluble N-compounds and the a-amino-N-compounds, final degree of fermentation, viscosity values, color (EBC), drainage, saccharification time in minutes and the pH value in that with enzyme additives from 4 day malt produced with 40% shorter mashing time In comparison to the parallel batch with 8-day malt and without enzyme sets, wort show values that are largely comparable.

4098 1 9/0302

Claims (6)

Claims 1. Process for the production of wort from malt with the aid of enzyme additives characterized by the use at least one enzyme from the group: protease, obtained from Aspergillus melleus JAM 2066, protease from Rhiζopus niveus JAM 6035, protease, obtained from Aspergillus niger IAM 2020, α-amylase, obtained from Bacillus subtilis No. 24 ATCC 21813, glucoamylase, obtained from. Rhizopus nodosus FER-P 1635 and ß-glucanase, 'obtained from Bacillus subtilis No, 24 ATCC 21813. 2. The method according to claim 1, characterized in that at least one protease is obtained during mashing from Aspergillus melleus IAM 2066, Rhizopus niveus IAM 6035 or Aspergillus rlger IAM 2020 together with an α-amylase, obtained from Bacillus subtilis No. 24 ATCC 21813, a glucoamylase obtained from Rhizopus · nodosus FERHP 1635 and a ß-glucanase obtained from Bacillus subtilis No. 24 ATCC 21813, applies - *. 3. The method according to claim 1, characterized in that that based on the amount of malt 0.001-2.0% by weight protease, 0.003-6.0% by weight Amy lase, 0.001-2.0% by weight glucoamylase used. 4. The method according to claim 1, characterized in that, based on the amount of malt, 0.002-0.2% by weight of protease, 0.006-0.6% by weight α-amylase, 0.002-0.2% by weight glucoamylase " and 0.006-0.6 wt% β-glucanase is used. 409819/0302 5. The method according to claim 1, characterized in that a malt mash is used in the one made from it
wort produced has a pH in the range of 3.5 6.0. 6. The method according to claim 1, characterized in that a malt mash is used, wherein the mashing temperature is in the range of 20 - 95 ⁰ C is located. 40 9819/0302