DE637918C - Process for the enzymatic digestion of genuine proteins of the protein-rich vegetable raw materials used for the production of mash - Google Patents

Description

Process for the enzymatic digestion of genuine proteins the protein-rich vegetable raw materials used for the production of mash The nitrogen source is a very special source of nutrition for all fermentation organisms It is important because, on the one hand, the nitrogen source is responsible for protein formation in the organisms conditional, on the other hand, the extent of fermentation of the starch presented in the mash or sugary ingredients primarily on the abundance and absorbability depends on the protein substances provided as a nitrogen source.

Contains a number of starch or sugar-containing mash substances only so small amounts of protein that the mash to be fermented contains protein Additives made from non-mashing substances must be offered *. On the other hand there is a number of mash substances, especially those used in the processing of plant-based products Waste products arising from raw materials, not only because of their possible content in starch and other nutrients, but especially because of their high content of genuine (native) protein represent a valuable raw material for mashing. Such protein-rich vegetable raw materials are, for example, soybean meal, Wheat bran, rye bran, rice fodder flour, malt bran, oil cake and the like.

A number of methods have already been proposed in order to to break down the protein contained in protein-rich vegetable raw materials and in this way to make the fermentation organisms accessible. Because the ones in the raw materials As is well known, most of them can contain genuine (native) proteins Fermentation organisms are not directly absorbed, they first have to be via the albumoses degraded to peptones, finally to amides and easily absorbable amino acids in order to be able to enter the metabolism of the organisms.

For the digestion of the protein substances of vegetable raw materials are so far The following suggestions have been made: a) Breakdown of protein by acids or alkalis at normal or at increased pressure, b) degradation by fungi or bacteria, which produce proteolytic enzymes, c) degradation by plant proteolytic enzymes, z. B. papain, or proteolytic enzymes of the malt and finally d) degradation by animal enzymes, e.g. B. pepsin and pancreatin.

T he processing of nitrogen-rich raw materials to produce Main mash or for the production of nitrogen-rich additional mash has so far been carried out in the same way as the processing of the starchy or sugary ones mentioned above Substances that are too small for the subsequent fermentation process Own proteins. When processing any raw material for mashing purposes was previously the mash consistently a heating at high temperatures Subjected (about Sun to i5o ° C), whereby existing starch gelatinizes and the Mash to avoid false fermentations and wild fermentations of undesirable Bacteria and fungi freed, 'was. Only then was one of the above cited method for "hydrolytic or enzymatic. digestion of proteins brought into use.

However, detailed research has shown that in all so far known processes only a part of the genuine ones contained in the raw material protein enters the mash as absorbable nitrogen, while the rest Part is lost when lautering the wort with the pomace. The reason for this In practice very noticeable malaise is to be sought in the following: While the protein in the native state it easily passes into colloidal solution in water and in this Form of distribution of hydrolysis or enzymatic degradation no obstacles at all on the other hand, the coagulated protein, which has been agglomerated into solid lumps, can be removed digest only very difficultly and very slowly, since the hydrolytic or enzymatic active substances - only on the relatively very small surface of the coagulated Find lumps of protein to attack. In the case of native protein, penetration is natural these substances between the loose, moveable molecules of the protein and the accumulation of water is very easy because the protein is in this form has a very large surface.

Furthermore, since the coagulation point of the proteins is 70 ° C and previously used in the processing of vegetable raw materials for mashing purposes for the reasons mentioned above, always initially heating well above this coagulation point subjected and only then the protein breakdown was carried out, reached all previously known, the processes which degrade protein are only applied to a coagulated Egg white to act, making a complete digestion impossible from the start is.

Acids or alkalis may know, very slowly catch up 'coagulated egg white. For technical reasons as well as for reasons of a biochemical nature, it would be quite impossible to allow these substances to act until a substantial part of the protein substances has been broken down, quite apart from the fact that in this way a quantitative breakdown would be impossible at all. Degradation by fungi or bacteria, which produce proteolytic enzymes during fermentation, is also extremely slow (every day and week) and incomplete, and requires very careful and lengthy treatment. In addition, valuable components of the mash are not only consumed by the inoculated fungi and bacteria, but also by the wild fermentations that are unavoidable when the mash has to stand for days. Vegetable proteolytic enzymes not only act too slowly, but would also be much too expensive, since disproportionately large quantities of malt would be required to break down the coagulated protein present. Even the very strong animal enzymes, such as pepsin and pancreatin, break down the coagulated protein only very slowly, so that if the mash is too long, the risk of incorrect fermentation and wild fermentation would arise. Therefore, with the help of all these known processes, no matter how carefully they are carried out, only part of the protein substances contained in the raw material and coagulated by cooking can be broken down, while a very large proportion is lost with the pomace.

The present invention has now set itself the task of a method to create a complete breakdown of the genuine proteins of vegetable, Permitted for raw materials used for mashing purposes. The invention is based on the Realization from the fact that the solution to this problem can only succeed if it has been done so far strictly adhered to high heating or, v. Cooking the mash before the next Unlocking the proteins is avoided, i.e. the genuine proteins directly be open-minded and. if the unlocking is carried out with means, which work very quickly and energetically even at low temperatures. From all known Means have for the purposes of the present invention exclusively the protein-degrading pancreatic enzymes shown to be useful. The new procedure for the complete breakdown of the contained in the protein-rich vegetable raw materials Genuine proteins therefore use the known enzymatic digestion with pancreatic enzymes and is essentially characterized by the fact that the mashed vegetable raw materials even before they reach temperatures from the coagulation point of proteins (about 70 ° C) or above have been exposed to an enzymatic Subject to treatment of their proteins with protein-degrading pancreatic enzymes then the treatment of mashing in usual Way done. Because the optimal efficiency of the pancreatic enzymes at temperatures of about 40 ° C and a hydrogen ion concentration of PH 7-8, these conditions are preferably used when performing the present method adhered to.

It was not foreseeable that it would be in spite of any technical high heating of the mash (far above the coagulation point of protein) can manage the protein substances at low temperatures, i.e. in genuine Conditions that can be dismantled completely and in a few hours without damaging the Mash enters. Any disturbing fermentation errors that do occur can possibly before the enzymatic treatment according to the invention by pasteurizing the raw material (at about 60 ° C), by using concentrated mashes and using higher ones Digestion temperatures, which only very few organisms can cope with, in itself are known to be avoided.

The surprising effect achieved by the new process is over to be valued as higher than the protein-rich vegetable raw materials precisely because of their high protein content are relatively expensive, which is why a complete utilization It is precisely these proteins that satisfy an economically important need.

It has already been proposed several times, different non-mashing To break down proteins enzymatically and to use them as additives to mashes. Such substances either consist of coagulated protein or are made for the purpose of sterilization heated so high that the existing protein coagulates. It It has also been suggested that the mash protein breakdown products, such as. B. amino acids, to add that produced separately outside of the mash in some way became. On the other hand, the essence of the present invention consists in the specific Process for the complete breakdown of the genuine protein substances of those protein-rich vegetable raw materials, such as B. bran and the like, also otherwise for the production of mashes because of their 'possible content of carbohydrates and others Nutrients are generally used and for this purpose always a heating Well above the coagulation point of the egg white were subjected before the protein substances unlocked.

A small addition of vegetable or animal coals, especially but of activated charcoal, has proven itself in the enzymatic treatment of the proteinaceous Raw materials according to the present invention proved to be an accelerating agent; Also in the following fermentation the added coal acts as is known welcome catalyst.

Example i ioo g of soybean meal are in iooo ccm of water, which was made alkaline (pH = 7.5) by the addition of brine solution, for about 1 hour Heated to 60 ° C, then cooled to 40 ° C and after adding 1 g of pancreatin Keep stirring at this temperature until the desired breakdown is achieved of protein is reached. The respective level of the same can be determined by the known Check reactions. This additional mash now becomes the main mash as a nitrogen source added for fermentation and also acts after the mash has ceased the required PH of 5 to 6 due to their amylase content, sugaring to about existing starchy components of the main mash. The main mash is then treated further in the usual way.

Example 2 100 g of malt sprouts are finely ground and roughly 100 ccm Water mashed under heating up to about 60 °. With the addition of alkali the mash brought to a hydrogen ion concentration of about pH 7.2 to 7.5 and at a temperature of about q.o ° with the addition of 1 g of pancreatin for so long digests until the desired breakdown of the proteins contained in the malt sprouts takes place is. The mash is then sterilized and can be used as a nitrogen-rich additive can be added to the main mash.

For example, those from brewing and related industries known effect of the malt peptase contained in the malt on the proteins of the Raw materials that are too mashed are far too low to have the aforementioned effects to achieve even approximately. With those that come into consideration in the brewery Malt peptase quantities and with the very slow action of this malt peptase on proteins can only be a small fraction of that introduced into the mash with the raw materials Proteins are broken down by the existing malt peptase. The vast majority Part of the protein is coagulated in the brewery by heating the mash and remains in the filtering process. If necessary, add the clear wort peptase-rich painting extracts in order to reduce the low proportion of already dissolved protein, the Slie wort still contains, continue dismantle. This subsequent However, peptonization is only used to make completely glutin-free beers.

Although it has long been known that protein-rich vegetable Raw materials, especially those resulting from the processing of vegetable raw materials vegetable waste products, valuable proteins and other valuable products, such as B. vitamins, and although the use of enzymes for the digestion of protein substances in many ways for enriching a mash with nitrogen has been proposed, so far no method has become known which the complete Digestion and utilization of the named proteins in their genuine form in the way that allows that without prior coagulation easily and completely absorbable degradation products are obtained. The present procedure works So in contrast to all previously known procedures under complete Utilization of the genuine proteins and while protecting everyone for nutrition the fermentation organisms important components of the protein and also the other in the natural substances contained in the vegetable waste, such as B. the vitamins.

Claims (1)

PATENT CLAIM Process for the enzymatic digestion of genuine Protein substances of the protein-rich vegetable substances used for the production of mashes Raw materials, characterized in that the mashed vegetable raw materials before heating to or above the coagulation point of the proteins (approx. 70 ° C) with protein-degrading pancreatic enzymes, preferably with a hydrogen ion concentration of about PH 7-8 and an optimal temperature of about .4o ° C, are treated, whereupon the mashes are processed further in the usual way.