DE2639871A1 - Wet malt prepn. for beer prodn. - comprising comminuting the malt in hot water, mashing with cold water, and with kiln dried malt - Google Patents

Abstract

Working up wet malt in beer mfr. comprises comminuting the wet malt between 65 degrees C and the boiling temp. of the water, while simultaneously converting the barley starch into a paste. The comminuted wet malt is then mashed with water and crushed kiln dried malt at 50 pref. (45-48) degrees C. Comminuted wet malt and barley malt paste contact the enzymes of whole kiln dried malt, and high enzyme concn. helps quick degradation of the beta-glucans, saccharification of the starches and degradation of the protein to peptides for the yeast. Filtration-, yeast deposition- and foaming difficulties are avoided. High enzyme concn. allows use of up to 40% wet malt, opt. prepd. with fodder barley which cannot be processed to kiln dried malt. Pasting while soaking during comminution prevents blocking of brewing vessels. Warm water can be used for pasting.

Description

Processing of wet malt in beer production

The invention relates to the processing of wet malt in beer production, when they are used, the well-known problems in the processing of pointed malt products can be avoided in beer production.

It is known to have a non-dried pointed malt product (nasa malt) to use in beer production (German patent no. r72 bs2), a simple one However, crushing or crushing by steaming the wet malt is not sufficient, the well-known difficulties and disruptions involved in processing non-dried Pointed malt (hate malt) to avoid occurrence. In particular, when using the the following difficulties and disorders: beta-glucans, those in Naasmalz are much higher than those in Naasmalz due to the short germination time are present in the kiln malt commonly used only become soluble when the barley starch is gelatinized. This takes place from a temperature of 650 C. Since the enzymes that break down the beta-glucans (beta-glucanases), the predominant Part not in the wet malt but only in the kiln malt are present for the most part under 500 C are inactivated, occurs with the described or a conventional mashing process little or no degradation of beta-glucans. Since the beta-glucans become a Increase in viscosity in wort and beer lead to lautering and filtration difficulties unavoidable by the described method or a conventional method.

The yeast settles when wet malt is removed as described Process much slower and soupy during and after fermentation, so that In the fermentation cellar and storage cellar, large losses of beer were accepted with the yeast discharged that consume the cost advantage of using wet malt.

If the method described is used, there is one in the wort too low alpha-amino nitrogen content for the yeast.

Therefore metabolic disorders of the yeasts occur during fermentation on. As a result, the yeasts give off too much fatty acids to the beer, so that the foam of the finished beer disintegrates immediately after pouring it into the glass.

The final degree of fermentation of those produced by the conventional method Beers is low so that the beers taste thick. The method described takes about 3.5 hours. This would lead to delays in a modern brewhouse in the brewing sequence, as the brewing vessels are blocked for too long.

With cold mashing applied according to the method described the abundant hot water in the brewery cannot be used for mashing so that high energy losses occur. With the method described The total mash must be up to 120 C due to the energy source used in the Sudbauæ 750 C.

'Be the described dampening of the lassmal a does not arise more pumpable, gelatinous slurry that makes the pipes, pumps, and grinders laid for the wet malt and burns down on the heating surfaces in the pans. Will the The steaming process is shortened so that the grains of the wet malt are not crushed due to the poor heat transfer, the starch grains are inside the Dornes not gelatinized. When treating the water mark with boiling water the same phenomena can be observed for the gelatinization of the barley starch.

All of these difficulties and disturbances resulted in none Brewery the procedure described has been applied over a longer period of time.

The invention is based on the problem of these difficulties and Avoid disruptions when using a wet malting process. The solution-the Set task is done by Nasamals at a temperature between 650 C and the boiling temperature of the water crushed and thereby at the same time the barley starch is gelatinized, so that the crushed wet malt together with the total amount of ground malt at a temperature below 500 C is mashed.

The barley is soaked in a very intensive soaking process in such a way that that it spikes in about 6 to 7 hours, that is, it has started to germinate. One According to the Beer Tax Act, barley germinated in this way is called malt. After this the barley has sprayed, the soft water is drained off and the Na88malz briefly Washed out with warm water to remove the unwanted substances from the fresh Barley loosened during the soak were removed and around the soak and the wet malt to warm up. Then the switch is filled with hot water, so that the wet malt-water mixture has a 3ndtemperatut of over 650 a-The wet malt-water mixture is now fed to the shredding device, shredded and recirculated in pumped back the switch. This cycle is carried out until the inside of the grain is crushed to the desired degree. The crushing is done at the same time the barley starch at a relatively low temperature, which is between 650 C and the boiling point of the water is completely gelatinized. read shredded Wet malt remains pumpable.

The crushed wet malt is then mixed with cold Mashed water and the grist of the kiln malt, such that a temperature below 50 ° e, preferably between 450 C 480 C results. After a short rest you can any conventional mashing process can be used.

The advantages of the process are as follows: The crushed wet malt reaches, already with gelatinized device starch with the enzymes of the entire quantity of kiln malt in contact, not as before only with a subset of the kiln malt. Through the If the enzyme concentration is high, the beta-glucans are broken down quickly and the starch seeps away and the egg white degraded to peptides usable for yeast. Through this the well-known filtration, yeast settling and foaming difficulties are avoided, Since the cast-out seasonings produced by the process contain beta-glucan, the degree of final fermentation and have Alpba-Amino-Nitrogen values like pure Darrmalzausschlag seasonings.

Since the enzyme concentrations are high, when using a skimmed malt of good quality up to 40 ß of the bulk of wet malt can be used. Through this high cost savings can be achieved, as neither during the nasal salt burst maltable barley can be used, such as butter barley or sprouted barley, which cannot be processed into kiln malt.

Due to the gelatinization in the soft during the chopping no brewing vessels blocked, there is no delay in the brewing sequence.

-To gelatinize the wet malt when it is crushed in the switch the abundant hot water in breweries is used, so that energy is lost does not occur.

Example With a brewhouse with a volume of 1200 kg, 400 kg of barley are produced soaked in a switch with a capacity of 2000 1 at 350 C, with constantly in the soft air heated to 350 o is blown through the softened material increases. After 6 to 7 hours, the barley sharpens and is then referred to as wet malt and entered in the brewing book in the column "Malt, ungedarrt'l".

The soft water is drained off, the wet malt several times with warm Washed out water of 850 a. Then the switch is filled with water at 85 ° C fill so that the wet malt-water mixture has a final temperature of 75 ° C. The wet malt-water mixture is then fed to a suitable grinding device. (in the example of a malt milk apparatus, there are also other devices, such as e.g. Corundum mills, wet grist mills, green malt grinders, squeeze pumps, pork feeders possible as a shredding device) The respective shredded portion is again returned in the circuit to the switch, until after 30 minutes of the The desired degree of comminution has been achieved and the barley starch has gelatinized. The wet malt mash is now mixed with cold water and 800 kg of cased meal mashed, so that a temperature of 450 o results and a 10-minute rest held. A well-known practice mashing process is then applied.

Claims (1)

Claim method for processing wet malt in beer production, characterized in that wet malt at a temperature between 65 o and the The boiling temperature of the water is crushed and at the same time the barley starch is gelatinized, so that the crushed wet malt together with the entire breaded The amount of kiln malt is mashed at a temperature below 500 C.