DE722257C - Process for the production of protein-free malt extract - Google Patents

Process for the production of protein-free malt extract

Info

Publication number
DE722257C
DE722257C DER110017D DER0110017D DE722257C DE 722257 C DE722257 C DE 722257C DE R110017 D DER110017 D DE R110017D DE R0110017 D DER0110017 D DE R0110017D DE 722257 C DE722257 C DE 722257C
Authority
DE
Germany
Prior art keywords
protein
production
malt extract
malt
wort
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
DER110017D
Other languages
German (de)
Inventor
Johannes Rohrer
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.)
MARIE MAIER GEB ROHRER
Original Assignee
MARIE MAIER GEB ROHRER
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 MARIE MAIER GEB ROHRER filed Critical MARIE MAIER GEB ROHRER
Priority to DER110017D priority Critical patent/DE722257C/en
Application granted granted Critical
Publication of DE722257C publication Critical patent/DE722257C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Description

Verfahren zum Herstellen von eiweißfreiem Malzextrakt Nach vorliegendem Verfahren. wird das Eiweiß aus der Malzwürze durch eine Doppeldruckkochung ausgeschaltet. Dieser Malzextrakt eignet sich zur Herstellung von extraktreichem, alkoholarmem Bier, ebenso zur Herstellung von extraktreichem, alkoholfreiem Bier und zur Herstellung- von alkoholfreien Malzgetränken (Malzbrausen).Process for the preparation of protein-free malt extract According to the present Procedure. the protein from the malt wort is switched off by double pressure boiling. This malt extract is suitable for the production of extract-rich, low-alcohol Beer, also for the production of extract-rich, alcohol-free beer and for the production of non-alcoholic malt beverages (malt sprinkles).

Es ist an sich bekannt, daß in ein alkoholarmes Bier ein kleiner Teil eingedickter Malzwürze nach beendeter Nachgärung und Sättigung mit Kohlensäure unter isobarometrischem Gegendruck einfiltriert wird. Diese eingedickte Malzwürze ist jedoch nicht eiweißfrei und scheidet beim Pasteurisieren Eiweißstoffe aus, welche das Bier unbrauchbar machen.It is known that in a low-alcohol beer a small part thickened malt wort after the secondary fermentation and saturation with carbonic acid Isobarometric counter pressure is filtered in. This thickened malt wort is but not protein-free and when pasteurizing protein substances are excreted, which make the beer unusable.

Die Herstellung von alkoholfreien Malzgetränken ist an sich ebenfalls bekannt. Auch diese Herstellungs=erfahren aus den in bekannter Weise hergestellten Würzen haben zu keinem befriedigenden Erfolg geführt.The production of alcohol-free malt beverages in itself is also known. Also this manufacturing = experienced from the manufactured in a known manner Seasonings have not given satisfactory results.

Der nach dem erfindungsgemäßen Verfahren hergestellte Malzextrakt hat den an sich bekannten Verfahren gegenüber den Vorteil, daß dieser Malzextrakt direkt beim Abfüllen dem Bier zugesetzt werden kann und -beim Pasteurisieren keine Eiweißstoffe ausscheidet.The malt extract produced by the process according to the invention has the advantage over the processes known per se that this malt extract Can be added directly to the beer during bottling and none during pasteurization Excretes protein substances.

Im einzelnen gestaltet sich das Verfahren beispielsweise wie folgt: Durch ein geeignetes Maischverfahren wird aus Malz eine Würze hergestellt und in bekannter Weise bis zur höchstzulässigen Temperatur mit über i Atm. Druck gekocht, wobei eine starke Eiweißausscheidung erf olgt.In detail, the procedure is structured as follows, for example: A suitable mashing process is used to produce a wort from malt and add it to the known way up to the maximum permissible temperature with over i Atm. Pressure cooked, whereby a strong protein excretion takes place.

Würde diese Würze mit noch höherer Temp-eeatur und Druck gekocht, so würden die in der Würze ausgeschiedenen Eiweißstoffe verbrennen, wobei die Würze .eine braune Farbe und einen üblen Geschmack bekäme.If this wort were cooked with an even higher temp-eeatur and pressure, so would the in burn protein substances excreted in the wort, the seasoning would get a brown color and a bad taste.

Da aber eine solche Würze noch nicht vollständig eiNveißfrei ist, wird die Würze in bekannter Weise von den ausgeschiedenen Eiweißstoffen befreit und nochmals einer Druckkochung mit höherem Druck und Temperatur als beim vorangehenden Kochprozeß unterworfen, anschließend wiederum von den ausgeschiedenen Eiweißstoffen befreit und dann in bekannter Weise im Vakuum eingedampft.But since such a wort is not yet completely free from white the wort is freed from the excreted protein substances in a known manner and again a pressure cooking with a higher pressure and temperature than the previous one Subjected to the cooking process, then again from the excreted proteins freed and then evaporated in a known manner in vacuo.

Claims (1)

PATENTANSPRUCH: Verfahren zum Herstellen von eiweißfreiem Malzextrakt, dadurch gekennzeichnet, daß eine normale Malzwürze nach an sich bekannter Druckkochung und Entfernung der hierbei ausgeschiedenen Eiweißstoffe nochmals einer Druckkochung mit höherem Druck und Temperatur als beim vorangehenden Kochprozeß unterworfen, anschließend wiederum von den ausgeschiedenen Eiweißstoffen befreit und dann in bekannter Weise im Vakuum eingedampft wird.PATENT CLAIM: Process for the production of protein-free malt extract, characterized in that a normal malt wort after pressure boiling known per se and removal of the protein substances excreted in this process again in a pressure boiling process subjected to higher pressure and temperature than in the previous cooking process, then again freed from the excreted proteins and then in is evaporated in a known manner in vacuo.
DER110017D 1941-04-06 1941-04-06 Process for the production of protein-free malt extract Expired DE722257C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DER110017D DE722257C (en) 1941-04-06 1941-04-06 Process for the production of protein-free malt extract

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DER110017D DE722257C (en) 1941-04-06 1941-04-06 Process for the production of protein-free malt extract

Publications (1)

Publication Number Publication Date
DE722257C true DE722257C (en) 1942-07-07

Family

ID=7421817

Family Applications (1)

Application Number Title Priority Date Filing Date
DER110017D Expired DE722257C (en) 1941-04-06 1941-04-06 Process for the production of protein-free malt extract

Country Status (1)

Country Link
DE (1) DE722257C (en)

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