DE278482C - - Google Patents
Info
- Publication number
- DE278482C DE278482C DENDAT278482D DE278482DA DE278482C DE 278482 C DE278482 C DE 278482C DE NDAT278482 D DENDAT278482 D DE NDAT278482D DE 278482D A DE278482D A DE 278482DA DE 278482 C DE278482 C DE 278482C
- Authority
- DE
- Germany
- Prior art keywords
- malt
- wort
- husked
- meal
- pods
- Prior art date
- Legal status (The legal status 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 status listed.)
- Active
Links
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 238000013124 brewing process Methods 0.000 claims description 3
- 241000219422 Urtica Species 0.000 claims description 2
- 235000009108 Urtica dioica Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of 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
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/17—Lautering, i.e. clarifying wort by straining in lautertuns, e.g. in a tub with perforated false bottom
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
PATENTSCHRIFTPATENT LETTERING
- M 278482 KLASSE 6ö. GRUPPE- M 278482 CLASS 6ö. GROUP
GEORG FRIEDRICH HERMANN in ELBERFELD.GEORG FRIEDRICH HERMANN in ELBERFELD.
Brauverfahren mit enthülstem Malz. Patentiert im Deutschen Reiche vom 16. Januar 1913 ab. Brewing process with husked malt. Patented in the German Empire on January 16, 1913.
Das Brauverfahren, welches Gegenstand dieser Erfindung ist, unterscheidet sich von bekannten Verfahren wesentlich dadurch, daß grobe Grieße enthülsten Malzes auf einfacher Unterlage von Gewebestoff (Nesseltuch, Gaze o. dgl.) aus ihrem Zellstoff ausgelöst werden und die Auslösung durch die eigene Zellstoffmasse der Grieße hindurch filtriert wird, ohne daß hierbei Hülsen oder Hülsenextrakt irgendwie mitverwendet werden.The brewing process which is the subject of this invention differs from known ones The process is essentially characterized by the fact that coarse semolina hulls the malt on a simple base by tissue material (nettle cloth, gauze or the like) are triggered from their pulp and the triggering by their own pulp mass the semolina is filtered through without any pods or pod extract can also be used.
Das Verfahren wird in der Weise durchgeführt, daß man die hülsenfreien Grieße als Grobschrot mit lauwarmem Wasser einweicht, sodann nach sonst gebräuchlicher Art einen Teil der eingeweichten Masse in den Kochkessel bringt und zwecks Erreichung der gebräuchlichen Verzuckerungstemperatur zu der übrigen eingeweichten Masse zurückbringt, um mittels Rührwerks zu maischen, worauf sofort das Abläutern durch die einfache Gewebestoffunterlage hindurch im Läuterbottich erfolgt. Die Würze läuft vollständig klar ab, und in dem Läuterbottich bleibt nur das Fasermaterial der Kernzellen zurück, welches einen Ansatz von Stärke nicht aufweist, da das wenige' Grießmehl, welches dem Grobschrot ursprünglich beigemischt ist, in der grobkörnigen Masse zur Verkleisterung keine Gelegenheit findet.The method is carried out in such a way that the pod-free grits as Soak the coarse meal with lukewarm water, then cook it in the usual way Bring part of the soaked mass into the kettle and to achieve the usual Brings saccharification temperature back to the rest of the soaked mass to mash with a stirrer, whereupon lautering immediately through the simple fabric underlay in the lauter tun he follows. The wort drains completely clear, and only that remains in the lauter tun Fiber material of the core cells back, which does not have an approach of strength, because the little semolina flour originally added to the coarse meal in the coarse-grained mass has no opportunity to gelatinize.
Es ist einleuchtend, daß der so gewonnenen Würze keinerlei Trübung beigemischt ist und daß ihr auch Beigeschmack, wie ihn Hülsen und Hülsenextrakt geben, gänzlich fehlt.It is evident that the wort obtained in this way is not admixed with any turbidity and that it completely lacks the aftertaste that pods and pod extract give.
3535
4040
4545
Es sind zwar schon früher verschiedentlich Versuche gemacht worden, Malzschrot - von Hülsen abgesondert zu behandeln, aber man führte dabei immer absichtlich eine Mehlmaische herbei, ja nach einem britischen Verfahren (brit. Patent 2684/1896) wird sogar ausdrücklich auf Feinmehl für die Vormaischung hingearbeitet. Das Ergebnis ist demgemäß immer Kleisterbildung; eine von Stärketeilchen gänzlich freie Würze konnte hierbei nicht erzielt werden.Various attempts have already been made earlier, malt grist - from Treat pods separately, but always deliberately mashed flour here, yes, according to a British process (British patent 2684/1896) even expressly worked towards fine flour for pre-mashing. The result is accordingly always paste formation; a wort that was completely free of starch particles was able to do this cannot be achieved.
Dazu kommt noch, daß man bei den meisten dieser Versuche auch nicht einmal völlig hülsenfreies Mehl zur Verarbeitung brachte, ja sogar Hülsen oder Hülsenextrakt absichtlich beigab, womit der den Hülsen eigentümliche Beigeschmack bald mehr, bald weniger an die Würze gebunden wurde, während nach Ausübung des vorbeschriebenen Verfahrens weder das Aussehen noch der Geschmack der Würze durch Stärketeilchen oder Hülsen irgendwie ungünstig beeinflußt sind.In addition, most of these attempts do not even work brought completely pod-free flour for processing, even pods or pod extract deliberately added, with which the aftertaste peculiar to the pods now more, now less was bound to the wort, while after practicing the procedure described above, neither the appearance nor the taste the wort are somehow adversely affected by starch particles or husks.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE278482C true DE278482C (en) |
Family
ID=534479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT278482D Active DE278482C (en) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE278482C (en) |
-
0
- DE DENDAT278482D patent/DE278482C/de active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE278482C (en) | ||
| DE652131C (en) | Brewing process | |
| DE563545C (en) | Process for the production of a coloring agent for wort or beer | |
| DE213127C (en) | ||
| DE555162C (en) | Process for the production of a beer coloring agent | |
| AT124263B (en) | Process for the production of low-alcohol beers. | |
| DE677534C (en) | Process for the extraction and treatment of wort | |
| DE175021C (en) | ||
| DE132642C (en) | ||
| DE920661C (en) | Method and device for purifying wort with separate flour and coarse meal mashing | |
| DE208546C (en) | ||
| DE197886C (en) | ||
| DE599945C (en) | Process for filtering wort and beer | |
| DE138091C (en) | ||
| DE241967C (en) | ||
| DE664264C (en) | Process for making a specialty beer with a low sugar content | |
| DE411363C (en) | Process for making beer | |
| DE736186C (en) | Process for the production of a coffee substitute or coffee additive from potatoes | |
| DE826741C (en) | Process for the production of extracts from germinated and germinated grain | |
| DE69321972T2 (en) | IMPROVED BREWING METHOD | |
| DE658349C (en) | Process for the production of a high-diastase malt extract used as a desizing agent | |
| DE735044C (en) | Mashing process for the production of alcohol-free or low-alcohol beers or beer-like beverages | |
| DE183985C (en) | ||
| DE109615C (en) | ||
| DE205057C (en) |