DE607928C - Process for the production of a fermented beverage - Google Patents

Process for the production of a fermented beverage

Info

Publication number
DE607928C
DE607928C DEK127895D DEK0127895D DE607928C DE 607928 C DE607928 C DE 607928C DE K127895 D DEK127895 D DE K127895D DE K0127895 D DEK0127895 D DE K0127895D DE 607928 C DE607928 C DE 607928C
Authority
DE
Germany
Prior art keywords
grain
germs
production
fermented beverage
fermented
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
DEK127895D
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.)
VOLKMAR KLOPFER DR
Original Assignee
VOLKMAR KLOPFER DR
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 VOLKMAR KLOPFER DR filed Critical VOLKMAR KLOPFER DR
Priority to DEK127895D priority Critical patent/DE607928C/en
Application granted granted Critical
Publication of DE607928C publication Critical patent/DE607928C/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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash

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)
  • Non-Alcoholic Beverages (AREA)

Description

Verfahren zur Herstellung eines Gärungsgetränkes Der Getreidekeim ist von großer ernährungsphysiologischer Bedeutung, weil er 36 °Jo biologisch hochstehendes Eiweiß, 1z °/a Fett und Lecithin, 45 °/ö größtenteils lösliche Kohlehydrate und 7 °1o Mineralstoffe aufweist. Diese enthalten außer Kalk, Magnesia, Phosphorverbindungen kleine, überaus bedeutungsvolle Mengen sämtlicher Schwermetalle bis zum Gold. In dem Getreidekeim und den daraus nach vorliegendem Verfahren hergestellten Nährmitteln sind außer dem Faktor C alle Vitamine vertreten.Process for the production of a fermented beverage The grain germ is of great nutritional importance because it is 36 ° Jo biologically superior Protein, 10% fat and lecithin, 45% mostly soluble carbohydrates and 7 ° 1o has minerals. Besides lime, magnesia, these contain phosphorus compounds small, extremely significant amounts of all heavy metals up to gold. In the grain germ and the nutrients produced from it according to the present process except for factor C, all vitamins are represented.

Die aus .Getreidekeimen hergestellten pulverförmigen Nährmittel lassen sich zwar vielseitig verwenden. Trotzdem wird aber, namentlich von ärztlicher Seite, immer wieder darauf hingewiesen, daß ein fertiges, flüssiges Nährmittel aus Getreidekeimen hergestellt werden sollte, das sofort ohne jede Mühewaltung genommen werden kann. Wässerige Auszüge aus Getreidekeimen würden nur haltbar sein, wenn Konservierungsmittel zugesetzt würden. Auch ist der Geschmack solcher Auszüge nicht so angenehm, daß große Mengen verbraucht würden.Leave the powdered nutrients made from .grain germs can be used in a variety of ways. Nevertheless, especially from the medical side, repeatedly pointed out that a ready-made, liquid nutrient made from grain germs that can be taken immediately without any effort. Aqueous extracts from grain germs would only be durable if there were preservatives would be added. Also, the taste of such extracts is not so pleasant that large amounts would be consumed.

Man hat nun gefunden, daß sich ein wohlschmeckendes, fertiges Nährmittel aus Getreidekeimen herstellen läßt, wenn man Getreidekeime und insbesondere Roggenkeime in Verbindung mit Getreidemalz zu einem Gärungsgetränk verarbeitet. Dies ist technisch durchführbar, da die Kohlehydrate des Getreidekeims vergärbar sind und die Eiweißstoffe der Getreidekeime teilweise löslich sind. Die bei der Gärung und der weiteren Verarbeitung zu einem Gärgetränk entstehenden Geschmacksstoffe bewirken in Verbindung mit der gebundenen Kohlensäure, daßdas unter Mitverwendung von Getreidekeimen bereitete Gärungsgetränk angenehm und erfrischend schmeckt und einen großen Teil der im Getreidekeim enthaltenen lebenswichtigen Stoffe aufweist. Beispiel Roggenkeime werden mühlentechnisch einwandfrei gereinigt, durch Behandlung in der Luftleere von unangenehm schmeckenden Stoffen befreit. 25 Teile gereinigter, gemahlener Roggenkeime werden mit 75 Teilen gemahlenem Getreidemalz gemischt und in der bei der Bierbrauerei üblichen Weise auf Würze verarbeitet. Die weitere Behandlung der Würze erfolgt nach Grundsätzen, wie sie in der Bierbrauerei üblich sind. Das daraus erzielte Getränk darf nicht als Bier bezeichnet werden.It has now been found that a tasty, finished nutrient can be produced from grain germs if grain germs and in particular rye germs are processed in connection with grain malt to form a fermentation drink. This is technically feasible because the carbohydrates of the grain germ are fermentable and the proteins of the grain germ are partially soluble. The flavors produced during fermentation and further processing into a fermentation drink, in conjunction with the bound carbonic acid, ensure that the fermentation drink prepared with the use of grain germs tastes pleasant and refreshing and contains a large part of the vital substances contained in the grain germ. For example, rye germs are perfectly cleaned in terms of mill technology, and unpleasant-tasting substances are removed by treatment in the vacuum. 25 parts of cleaned, ground rye germs are mixed with 75 parts of ground grain malt and processed into wort in the usual way in the brewery. The further treatment of the wort takes place according to the principles that are customary in the brewery. The drink obtained from it cannot be called beer.

Claims (1)

PATE NTAN SPRU GFI Verfahren zur Herstellung eines Gärungsgetränkes unter Mitverwendung von Getreidekeimen, dadurch gekennzeichnet, daß die Getreidekeime in Verbindung mit Getreidemalz zu einer Würze verarbeitet und dann in an sich bekannter Weise vergoren werden.PATE NTAN SPRU GFI Process for the production of a fermented beverage with the use of grain germs, characterized in that the grain germs processed in connection with grain malt to a seasoning and then in itself known Way to be fermented.
DEK127895D 1932-11-24 1932-11-24 Process for the production of a fermented beverage Expired DE607928C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEK127895D DE607928C (en) 1932-11-24 1932-11-24 Process for the production of a fermented beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEK127895D DE607928C (en) 1932-11-24 1932-11-24 Process for the production of a fermented beverage

Publications (1)

Publication Number Publication Date
DE607928C true DE607928C (en) 1935-01-10

Family

ID=7246484

Family Applications (1)

Application Number Title Priority Date Filing Date
DEK127895D Expired DE607928C (en) 1932-11-24 1932-11-24 Process for the production of a fermented beverage

Country Status (1)

Country Link
DE (1) DE607928C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE961022C (en) * 1952-11-05 1957-03-28 Dr Fritz Schneider Process for the production of flavor-improved and pharmacologically active plant extracts by fermentation-chemical methods

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE961022C (en) * 1952-11-05 1957-03-28 Dr Fritz Schneider Process for the production of flavor-improved and pharmacologically active plant extracts by fermentation-chemical methods

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