DE577622C - Process for the production of a special beer - Google Patents

Process for the production of a special beer

Info

Publication number
DE577622C
DE577622C DES99638D DES0099638D DE577622C DE 577622 C DE577622 C DE 577622C DE S99638 D DES99638 D DE S99638D DE S0099638 D DES0099638 D DE S0099638D DE 577622 C DE577622 C DE 577622C
Authority
DE
Germany
Prior art keywords
wort
yeast
fermented
production
main patent
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.)
Expired
Application number
DES99638D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HEINRICH VAN DER SANDT
Original Assignee
HEINRICH VAN DER SANDT
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HEINRICH VAN DER SANDT filed Critical HEINRICH VAN DER SANDT
Priority to DES99638D priority Critical patent/DE577622C/en
Application granted granted Critical
Publication of DE577622C publication Critical patent/DE577622C/en
Expired legal-status Critical Current

Links

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
    • C12C12/00—Processes specially adapted for making special kinds of beer

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)

Description

Verfahren zur Herstellung eines Spezialbieres Nach dem Verfahren des Hauptpatents wird Hefe in Würze kurze Zeit über die Koagulationstemperatur des Hefeeiweißes erhitzt, und zwar zweckmäßig in Würze aufgekocht oder dicht am Siedepunkt gehalten.Process for the production of a special beer According to the process of The main patent is yeast in wort for a short time above the coagulation temperature of the yeast protein heated, and expediently boiled in wort or kept close to the boiling point.

Es hat sich erfixidungsgemäß ergeben, daß man die Behandlung der Hefe gemäß dem Verfahren des Hauptpatents auch in gegorener Würze durchführen kann, wobei zweckmäßig urgehopfte oder nur schwach gehopfte Würze als Ausgangsmaterial dient.It has been found according to the invention that one can treat the yeast can also perform in fermented wort according to the method of the main patent, wherein Purposefully originally hopped or only slightly hopped wort is used as the starting material.

Es wird also in der Weise verfahren, daß Würze (Malzwürze) zunächst mit Hefe vergoren wird und die vergorene Würze dann gemäß dem Verfahren des Hauptpatents erhitzt wird, wobei in. .die erhitzte Flüssigkeit noch Hefe zugegeben werden kann.It is thus proceeded in such a way that wort (malt wort) first is fermented with yeast and then the fermented wort according to the method of the main patent is heated, and yeast can also be added to the heated liquid.

Als besonders vorteilhaft hat es sich erwiesen, wenn nur eine kurze, intensive Angärung, z. B. bei mittleren Temperaturen,, der Würze durchgeführt und dann. die Erhitzung im Sinne des Hauptpatents angeschlossen wird.It has proven to be particularly advantageous if only a short, intensive fermentation, e.g. B. carried out at medium temperatures ,, the wort and then. the heating is connected in the sense of the main patent.

Die Gärung hat scheinbar den Vorteil, daß sich der Vitamingehalt der I@efe während des Sprossungsstadiums vermehrt und demzufolge die Flüssigkeit vitaminreicher wird, als wenn die Hefe sofort im Sinne des Hauptpatents ohne Gärung behandelt wird., Andererseits ist nur (eine- Angärung. zweckmäßig, weil die Hitzebehandlung und die damit verbundene Loslösung der Vitamine aus dem Pläsmakomplex in der maltosehaltigen Würze mit seiner geringeren Schädigung der Vitamine verbunden ist als in extraktfreien oder ganz @extraktarmen Flüssigkeiten, wie z. B. fertigvergorenen Würzen.The fermentation apparently has the advantage that the vitamin content of the I @ efe increased during the sprouting stage and therefore the liquid was richer in vitamins is as if the yeast is treated immediately in the sense of the main patent without fermentation., On the other hand, only (an initial fermentation. Is appropriate because the heat treatment and the associated detachment of the vitamins from the plasma complex in the maltose Seasoning is associated with its lower damage to vitamins than in extract-free or very low-extract liquids, such as B. fermented seasonings.

Die so verhaltene vitaminhaltige Flüssigkeit kann dann auch der Zentrifugierung oder anderweitigen Reinigungsmethoden gemäß den Angaben des Hauptpatents unterworfen werden. Auch seine Bestrahlung gemäß den Ausführungen des Hauptpatents kann stattfinden.The liquid containing vitamins that is so restrained can then also be subjected to centrifugation or subjected to other cleaning methods in accordance with the specifications of the main patent will. It can also be irradiated in accordance with the statements of the main patent.

Zum Schluß wird die vitaminhaltige Flüssigkeit dann mit Bier gemäß den Angaben des Hauptpatents verschnitten.Finally, the vitamin-containing liquid is then mixed with beer the information of the main patent blended.

Ausführungsbeispiel ioo Teile Bierwürze, die 30 Teile Hefe enthalten, werden auf etwa 3o° C erwärmt und .etwa 5 Stunden stehengelassen. -Die Flüssigkeit wird dann zum Kochen. erhitzt und etwa, i Minute gekocht und dann schnell heruntergekühlt.Exemplary embodiment 100 parts of wort containing 30 parts of yeast are heated to about 30 ° C. and left to stand for about 5 hours. -The liquid will then boil. heated and boiled for about a minute and then cooled down quickly.

Es wird dann zentrifugiert oder filtriert. Vor dem Zuleiten zu dem Bier kann das Filtrat noch durch Behandlung mit Absorptionsmitteln, die die Vitamine nicht zurückhalten, wie z. B. Kieselgur,oder, durch Erwärmen im Vakuum und andere bekannte Reinigungsmethoden noch weiter gereinigt werden.It is then centrifuged or filtered. Before forwarding to that Beer can still remove the filtrate by treating it with absorbents that contain the vitamins do not hold back, such as B. kieselguhr, or, by heating in the Vacuum and other known cleaning methods can be cleaned even further.

Das Filtrat @o. dgl. wird dann mit etwa der 2ofachen Menge normalen Bieres verschnitten.The filtrate @o. Like. Is then normal with about twice the amount Blended beer.

Claims (2)

PATENTANSPRÜCHE: i. Verfahren zur Herstellung eines Spezialbieres gemäß Hauptpatent 575 546, dadurch gekennzeichnet, daß die Würze einer Gärung unterworfen und erst in .der vergorenen Würze die Hitzebehandlung der Hefe durchgeführt wird. PATENT CLAIMS: i. Process for the production of a special beer according to main patent 575 546, characterized in that the wort is subjected to fermentation and the heat treatment of the yeast is only carried out in the fermented wort. 2. Verfahren nacli Anspruch i, dadurch gekennzeichnet, daß die Würze nur angegoren und dann der Hitzebehandlung unterworfef wird. g. Verfahren nach Anspruch i und 2, dadurch gekennzeichnet, daß vor der Hitzebehandlung zu der angegorenen oder auch zir der fertigvergorenen Flüssigkeit noch Hefe " zugesetzt wird.2. The method according to claim i, characterized in that the wort is only partially fermented and then subjected to heat treatment. G. Method according to claim i and 2, characterized in that before the heat treatment to the fermented or also yeast is added to the fermented liquid.
DES99638D 1931-07-08 1931-07-08 Process for the production of a special beer Expired DE577622C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DES99638D DE577622C (en) 1931-07-08 1931-07-08 Process for the production of a special beer

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DES99638D DE577622C (en) 1931-07-08 1931-07-08 Process for the production of a special beer

Publications (1)

Publication Number Publication Date
DE577622C true DE577622C (en) 1934-11-14

Family

ID=7522425

Family Applications (1)

Application Number Title Priority Date Filing Date
DES99638D Expired DE577622C (en) 1931-07-08 1931-07-08 Process for the production of a special beer

Country Status (1)

Country Link
DE (1) DE577622C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE748281C (en) * 1938-11-05 1944-10-31 Bank Fuer Brau Ind Process for enriching beer with vitamins and other active ingredients from yeast
DE972033C (en) * 1953-06-17 1959-05-14 Brauerei Dinkelacker Process for producing a beer containing vitamins

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE748281C (en) * 1938-11-05 1944-10-31 Bank Fuer Brau Ind Process for enriching beer with vitamins and other active ingredients from yeast
DE972033C (en) * 1953-06-17 1959-05-14 Brauerei Dinkelacker Process for producing a beer containing vitamins

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