DE283471C - - Google Patents
Info
- Publication number
- DE283471C DE283471C DENDAT283471D DE283471DA DE283471C DE 283471 C DE283471 C DE 283471C DE NDAT283471 D DENDAT283471 D DE NDAT283471D DE 283471D A DE283471D A DE 283471DA DE 283471 C DE283471 C DE 283471C
- Authority
- DE
- Germany
- Prior art keywords
- colored
- malt
- taste
- extracts
- beers
- 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
- 235000013405 beer Nutrition 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 229940045184 Malt extract Drugs 0.000 claims description 2
- 239000000126 substance Substances 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 239000012261 resinous substance Substances 0.000 description 1
- 239000000341 volatile oil Substances 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
- C12C7/042—Mixing malt with water
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)
- Seasonings (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT,PATENT OFFICE,
Gegenstand vorliegender Erfindung ist ein neues Verfahren zum Entbittern von'Malzextrakten aller Art, durch welches der wesentliche Vorteil erreicht werden kann, diesen Exl'rakten in verhältnismäßig einfacher und trotzdem sehr wirksamer Weise alle Bitterstoffe Zu entziehen, welche geeignet wären, den Extrakten als solchen oder den aus ihnen herzustellenden Bieren einen manchen Konsu-The present invention relates to a new process for debittering malt extracts of all kinds, by which the essential advantage can be achieved, these extracts all bitter substances in a relatively simple and yet very effective way To withdraw which would be suitable for the extracts as such or those to be produced from them Beers some consumers
■lo'.-iinenten unangenehmen Geschmack zu vcrlei-. hen. . · ■ .■ lo '.- internal unpleasant taste. hen. . · ■.
I Besondere Bedeutung hat das vorliegende "^erfahren für die aus sogenanntem Farbmalz hergestellten Extrakte. Diese Farbmalze und die aus ihnen gewonnenen Extrakte dienen bekanntlich dazu, gewissen Biersorten die bei den Konsumenten so beliebte, mehr oder weniger dunkelbraune Färbung zu erteilen. Nun .enthalten diese Farbmalze stets . brenzliche Stoffe, die dem Bier einen bitteren und rauhen Geschmack verleihen, Diese Malzbestandteile, offenbar Produkte einer. trockenen Destillation Von Hülsenstoffen, beeinflussen besonders den Geschmack sehr dunkler Biere,I This is of particular importance "^ experienced for those from so-called colored malt produced extracts. These colored malts and the extracts obtained from them are used as is well known, certain types of beer are more or less popular with consumers to give dark brown coloring. Well. Contain these colored malts. hot Substances that give the beer a bitter and rough taste, These malt components, apparently one products. dry distillation of legumes, particularly affect the taste of very dark beers,
z. B. des Kulmbacher Bieres, sehr erheblich. j Es ist bereits ein- Verfahren zur Karamelifeierung von Zucker u. dgl. bekannt, das in der Weise durchgeführt wird,: daß die zu karameli- !sierenden Substanzen in einem offenen oder ge^z. B. the Kulmbacher beer, very significantly. j It is already switched on and method for Karamelifeierung sugar like is known which is carried out in such a manner.:. to the karameli--stabilizing substances in an open or ge ^!
bchlossenen Gefäß erhitzt werden und dabei gleichzeitig Wasserdampf, Luft oder Sauerstoff oder ein Gemisch dieser Gase durchgeleitet wird. Hierbei werden "die bei der Karamelisierung auftretenden, der Zersetzung des Zuckers ihre Entstehung verdankenden Substanzen teilweise entfernt und eventuell für weitere Verwendung gesammelt. Es handelt sich hier nicht um eine spezifische Wirkung des Wasserdampfes, da Luft oder Sauerstoff im Sinne des bekannten Verfahrens an Stelle des Wasserdampfes treten können. Der Schwerpunkt dieses Verfahrens liegt in der Durchführung des Ka-. rameliesierungsvorganges unter Mitwirkung von Wasserdampf, Luft oder Sauerstoff.closed vessel can be heated and at the same time water vapor, air or oxygen or a mixture of these gases is passed through. Here are "those in the caramelization Occurring, the decomposition of the sugar owes their formation to some extent removed and possibly collected for further use. This is not about a specific effect of water vapor, since air or oxygen in the sense of the known Process can take the place of the steam. The focus of this procedure lies in the implementation of the ka-. rameliesierungsvorganges with the help of water vapor, air or oxygen.
Wie oben erwähnt, bilden sich bei der Herstellung sehr dunkler Farbmalze, speziell aus den Bestandteilen der Getreidehülsen, vermutlich hauptsächlich aus den in ihnen enthaltenen, harzigen Stoffen Produkte, die chemisch den ätherischen Ölen nahe stehen, und die einen äußerst durchdringenden unangenehmen Geschmack und Geruch aufweisen. Diese unerwünschten Bestandteile wurden den Farbmalzauszügen bisher durch Filtration über Tierkohle entzogen. Es wurde nun gefunden, daß es gelingt, diese Substanzen in viel einfacherer und wirksamerer Weise zu entfernen, wenn man den Malzauszug mit Wasserdampf behandelt; diese Behandlung wird in der Weise durchgeführt, daß man durch die entsprechenden Würzen, z. B. die durch Vermaischen von Farbmalz mit Darrm'alz hergestellten Farbmalzwürzen oder Färbebiere o. dgl., strömenden Wasserdampf leitet, welcher die unerwünschten Geruchs- und Geschmackstoffe fortführt.- As mentioned above, very dark colored malts develop in a special way during the production the components of the grain husks, presumably mainly from those contained in them, resinous substances products which are chemically similar to essential oils and which have an extremely pervasive unpleasant taste and odor. These undesirable Components were previously removed from the colored malt extracts by filtration through animal charcoal. It has now been found that it is possible to remove these substances in a much simpler and more effective way, if the malt extract is treated with steam; this treatment is in the way carried out that one by the appropriate condiments, z. B. by mashing Colored malt made with Darrm'alz colored malt seasonings or colored beers o. The like., Conducts flowing water vapor, which the undesired Odor and taste continue.
Claims (1)
Publications (1)
Publication Number | Publication Date |
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DE283471C true DE283471C (en) |
Family
ID=539033
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT283471D Active DE283471C (en) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE283471C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3009493A1 (en) * | 1980-03-12 | 1981-09-17 | Eckhard Prof. Dr.-Ing. 1000 Berlin Krüger | Colouring malt extract mfr. - by vacuum treatment in stages to remove aroma ingredients and by thickening the extract |
-
0
- DE DENDAT283471D patent/DE283471C/de active Active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3009493A1 (en) * | 1980-03-12 | 1981-09-17 | Eckhard Prof. Dr.-Ing. 1000 Berlin Krüger | Colouring malt extract mfr. - by vacuum treatment in stages to remove aroma ingredients and by thickening the extract |
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