DE647851C - Process for the production of a special beer for diabetics and corpulent people - Google Patents

Description

Process for producing a special beer for diabetics and corpulent people The present invention relates to a method for producing a special beer for diabetics and obese. It is well known that everyone has normal, ready-fermented Beer still has a certain extract content, which is essentially made up of maltose, dextrins, Composed of protein bodies and mineral salts.

The following is the real extract of a common pale lager beer (about i2% original wort): ioog beer contains -5.56% extract. The essential components of this extract are composed as follows: Protein 0.45%, Ash o, ig 0/0, Carbohydrates 4,830 / 0. The purpose of the present process is to reduce the extract content of the finished beer without changing the other essential and characteristic properties of the beer in a disadvantageous manner: So that there is no overall reduction in the quality of the beer, one cannot take the path. suggest reducing the wort content as such, which would also lead to an absolute, but not a relative, reduction in the extract content of the finished beer, but must be within the usual limits of normal draft, lager and export beers.

According to the invention, it has been found that the non-fermentable Extract can be minimized, as is the case with beers for diabetics and Corpulent is required without affecting the other properties of the beer, such as Foaming capacity, foaming capacity, carbonic acidity, and in particular the taste will suffer if you use normal saccharifying malt and a well saccharifying mashing process with the addition of a diastase solution or mashes if you use normal iodine wort or the beer obtained from it at any stage the fermentation or storage process mixed with diastase extract; it can be both Combine measures with each other.

The use of mainly normal saccharifying malt closes not from the fact that to achieve certain types of beer according to the invention also dark malt, Colored malt and the like 'can also be used. So it can be according to the new procedure Both light and dark beers are made for diabetics and corpulent people.

So in the end the procedure comes down to the fact that the real - The extract content of the finished beer is reduced far beyond the normal level.

According to the present method, it is easy to achieve a real one Extract of i% also with common yeast without the help of other fermentation organisms to come down.

It is of course also possible to carry out a double fermentation in a manner known per se to carry out by z. B. initially with normal yeast (Saccharomyoes cerevisiae) and then fermented with a microorganism, which is also dextrins fermented, such as schiz, osaccharomyces pombe.

The effect of the diastase extract on crumbling normally saccharified Malzes is based on the fact that it succeeds in a relatively short time carry out extensive sugar formation with extensive elimination of dextrins, whereby an excessive action of the proteolytic enzymes is avoided.

The effect with regard to the addition of diastase extract is similar too normal iodine seasoning. Still the wort as normal, for a perfect beer Has the required propertiesA, it succeeds in obtaining the real extract content finally press down in the required manner.

For the production of the special beer for diabetics and corpulent people @ it goes on. Proven to be useful, as have the other measures. specially adjusted to the end product during beer production.

It is expedient to start from a low-protein barley. In a known manner, it becomes a well-dissolved and slightly hardened light malt manufactured; the Ic @@: erv is then brewed according to the known (== roughing process, which lead to its dextrinun.ä low-protein, but rich in maltose wort (e.g. infusion process, Choice of suitable mash concentrations, suitable hydrogen ion concentration, if necessary also handling of the brewing water).

In other words, can r even a? : - measures known per se the brewery aiming to reduce the protein content of the wort and the aältuis 1VIaltose: Dextrin in favor of the "A: ... @. @ to move to Production of., Fkezialbieres according to the invention anget: c @@ L @ .et be.

The essence of the invention is essentially that diastase solution in the present process for the production of a special beer for diabetics and corpulent is also used if that in and of itself is within the scope of the normal beer production process would not be necessary at all. So it is in other words about the application of diastase in such cases, in dexwn one hitherto not thought or could control the application of the diastasis at all, because in the sense of normal bicrherst, such a diastase addition rather than Disadvantage than had to be seen as an advantage. Despite this, it is in the Successful within the scope of the present invention, even with the greatest possible reduction of the extract is a good foaming one that fully satisfies the demands of the beer drinker Making beer.

Only if you produce a special beer for diabetics and corpulent people you will when mashing a normal, saccharifying malt or when it is present use a diastase solution for normal iodine wort.

In the production of a normal beer, not the present one Purpose, has so far been a mashing process based on good saccharification and when using a normal saccharifying malt or when one is available normal iodine wort no reason at all to use diastase solution; the idea of the invention But it consists precisely in the fact that diastase solutions are still used in special beers used.

So far, if you have used diastase solution for mashing, act it is not about the processing of normal malt, but z. B. about the treatment of malt that contains a lot of stone malt, or mash plumes were used, which for certain reasons were not geared towards good saccharification.

When diastase solution was added to wort or beer, he found Addition not to normal iodine Würnn or perfect bees instead, but the diastase solution was z. B. used to correct non-iodine-normal condiments or cloudy beers. Exemplary embodiment I Barley with a low protein content is loosened in a cold pile and withered under normal conditions. The crushed malt is made into a paste at 63 ° C and mashed for 1 hour with the addition of a diastase extract, the temperature is gradually increased to 65 ° C. The mash (or parts of the mash) will (become) now cooked, cooled to 65 ° C, mixed with a diastase extract 'and with this Temperature final saccharified. Mashing, lautering and boiling of the, worting takes place in known way. The wort obtained in this way is after cooling with Saccharomyces cerevisiae fermented and further treated as usual. Each centering fill will be z. B. zugesetizt 2 1 of a diastase extract, which is squeezed by extracting i kg Green malt with 21 water has been obtained.

Exemplary embodiment II Low-protein barley is produced in a cold pile dissolved and withered under normal conditions. It is then vain mash z. B. produced by the three-mix process and in the usual way Leine normal wort obtained. The wort obtained in this way is. after cooling in usually fermented and. stored; z. B. at the end of storage is per hectolitre unfiltered Bierces i 1 Diastaseauszng added, with which the beer z. B. let ferment for up to 3 days at about 15 ° C. The beer obtained in this way becomes more common Way.

The coming to use diastase extract is z. B. in the way won that green malt crushed, with a dilute aqueous, alcoholic Solution is extracted 'and then filtered; the DLastase green malt extract came z. B. be sterilized with the help of a sterilization filter.

Claims (3)

PATENT CLAIMS: i. Process for the production of his specialty beer for diabetics and corpulent people, characterized in that normal saccharifying malt despite the use of a well-saccharifying hL-isch process with the addition of a diastase solution is mashed and / or that normal iodine flavoring or that from it. received beer at any stage of the fermentation-mild storage process the effect of a diastase extract is exposed, so that the extract content of the finished beer is significantly opposite the normal Blereri with the same original wort content is reduced. 2. Procedure according to claim i, characterized in that during the production of the wort except the use of the diastase extract other process steps known per se, the The Malfose: Dextrin ratio is largely shifting in favor of the Malfose, used will. 3. The method according to claim i and 2, characterized in that the protein content . The wort is kept as low as possible by process steps known per se will. q .. The method according to claim i to 3, characterized in that the fermentation is carried out with such a double fermentation process, in which dextrins are also fermented be e.g. B. with normal yeast and with a microorganism such as Schizosaccharomyces Pombe.