DE766591C - Process for vitaminizing beers - Google Patents

Description

Method for vitaminizing beers The invention relates to a Process for the production of beers containing vitamins, with vitamin-containing Extracts of a special kind are added to the beer in such a phase of beer production in which the vitamins in question are no longer destroyed or excreted can be.

It is known to be used in the production of beers rich in vitamins Beer at the earliest after the completion of the wort boiling vitamins that are obtained from malt, malt sprouts or yeast are obtained.

Sensitive beer drinkers find the yeast taste annoying felt. This also applies to beers to which extracts from malt sprouts have been added.

According to the beer in such a phase of beer production, in which the added vitamins can no longer be destroyed or excreted, Extracts of special kind from barley, wheat, their malts or from hops added. In the process according to the invention, such extracts are added that in principle only the vitamins contained in the relevant starting materials, but not which have extract substances. The enzymes contained in these extracts are however before the Use disabled. Since the salary of such Extracts of extracts in relation to the vitamin content is low. do you have no significant effect on the final state or degree of ripeness of the beer.

The method according to the invention fulfills, insofar as malt is used, in every respect in an impeccable way the purity requirements of the beer tax laws.

The addition of wort to the finished beer is recommended in and of itself «-Order, especially to reduce the alcohol content. Also diastatic: malt extracts, which had been prepared by digesting malt grist with cold water, were occasionally, especially with sick, cloudy beers, during fermentation or secondary fermentation added. This was also done to make low-extract beers for diabetics, since the diastase is known to convert the dextrins into fermentable sugars. The character of the products obtained in di: ases known processes is different than that of the beers obtained by the process according to the invention.

In the process according to the invention, none of the enzymes becomes more effective Cold or `farm extract veriv end ° t, but vitamin-rich extracts in which the Enzymes even by heating, e.g. B. boiling, have been intentionally destroyed.

The advantage of the method according to the invention is readily apparent a comparison can be seen between the amounts of vitamins and extra amounts that are consumed by the addition of common wort to get into the beer, and those 'quantities that be introduced into the beer by the method according to the invention. Because i g 'malt. contains an average of 3 7 vitamin B1 and about 0.75 g of extract substance receives, therefore meets 4 in the case of the usual beer wort; ' Vitamin BI at least i g of extract. If you want to add 1 liter of i2oloigem beer 24o 7, vitamin B1, you have to Even with such a moderate vitaminization, 6o g of malt extract substance in 11 beers, which originally had a stock extract content of i2o g. In the waste are therefore only 60 g of the strain extract with a real beer character and an additional 60 g to non-beer lovers. Contains malt substance that is completely uninvolved in fermentation. This largely changes the beer character of the drink obtained, Quite apart from the experience has shown that it has an unfavorable effect on the taste. If, on the other hand, an extract is used according to the method of the present invention, where i g of extract substance, for example: 2o y vitamin Bi, is achieved you already have a replacement of 12 g, d. H. il io of the stem extract, by the invention used extract the same vitaminizing effect as in the one outlined above Case. Here, in the blend, 12 g of malt substance meet lob g of stock extract of real beer character. The resulting changes with regard to the The character of the drink and the taste are quite irrelevant and to everyone The case is significantly less than in the case of the method described first. Using of the extracts according to the invention one approaches the ideal borderline case in which everything `` Itamin B1 of the malt or cereal grain, on the other hand no extract substance at all got into the beer.

By the method according to the invention in the barley, in Wheat, in their malts, in hops or in the seedling flours of barley or wheat contained vitamins that were previously lost during beer production due to early Out-C, out of the brewing process and reintroduction in a later S-stage harnessed, while at the same time the raw materials freed from the vitamins get used in the usual way.

-; after the method according to the invention, -n vitamin-containing sub- and top-fermented beers of various degrees, furthermore malt beers, wheat beers, brown beers, low-alcohol or non-alcoholic beers or beer-like drinks (folk drinks) and the like the like. generated t \ -erden. The vitamin-containing drinks will be your finished or semi-finished Beer in a phase in which the vitamins are no longer destroyed or no longer through Adsorption, e.g. B. in excretions, yeast cells, etc., can be eliminated, added. This is most expediently done after the main fermentation or after the yeast has settled or towards the end of storage.

When carrying out the method according to the invention, for. B. clear cold extracts from barley, especially from vitamin-rich malt or green malt, be added to the beer in the appropriate amount and in a suitable state of maturity. The extracts are made by digesting fine salt grist with water in the cold or made warm. The temperature is to be chosen so that no optimal starch degradation, but the physical or enzymatic solubilization of the vitamins takes place can. The extract should contain the vitamins as much as possible, but should he would otherwise get little extract. The clarification can be done by letting go or Squeezing done. About starch and opacifying proteins, infectious germs and enzymes, which can interfere with later processing, such as z. B. Diastasis or protein-splitting enzymes, to be switched off, is centrifuged, possibly filtered and shorter or longer with or without hops carefully, if necessary in a vacuum, cooked. Concentration can also occur at the same time. Possibly resulting precipitates, e.g. B. protein-tannin compounds are previously for example separated using customary suitable clarifying or fining agents. A The malt extract obtained in this way then becomes, in the course of the secondary fermentation, particularly special towards the end of the same, added to the beer in store.

The amount of the vitamin content of the finished beer can be determined by selection vitamin-rich barley or malt, due to the mixing ratio when preparing the aqueous extract and also largely regulated by the amount of addition to the beer will.

Finally, it is also possible to use the vitamin extracts obtained for to make themselves usable as a folk drink without adding them to beers, when fermented with microorganisms, from the production of through fermentation processes obtained beverages of various kinds are known. Such microorganisms have recently become generally recommended for the production of folk drinks (see »Wochenschrift für Brauerei ", 1940, p. 283 ff., and" Tageszeitung für Brauerei ", 1940, p.529).

The following is intended to carry out the process according to the invention will be explained in more detail using an exemplary embodiment, Example The entire malt grist intended for a brew or part of it is mixed with the corresponding, When mashing, the usual amount of brewing water is mashed in without heating and initially Stirred for some time and then sit for a few hours, possibly also overnight calmly. The protruding, almost clear cold extract is now peeled off or peeled off and for the purpose of killing the enzymes contained therein and for the purpose of separating out coagulable substances Egg white and tannin compounds, if necessary, cooked in a vacuum. The cooking time can be selected within the limits of 5 to 10 minutes or 1 to 2 hours. The moist mash is expediently washed for so long and with so much water and the extract is cooked in the pan until the total cold extract after after cooking has the same extract content (e.g. 9%) as the original wort of the finished one Beer. Overall you need for the purpose of producing a z. B. 90% cold extract 1.7 to 2 times the amount of water, based on the bed plus that in the mash remaining amount of water. The setting of the same extract content is true not absolutely necessary, but it has the advantage that this cold pull-out from the malt in any proportion with beer, which is to be discussed below Way is obtained from the pre-extracted mash, can be blended, without the prescribed original wort content changing.

The cold leached, possibly also washed out mash is now further mashed in the usual way, with the addition of brewing water, of course, that, based on the total extract contained in the malt bulk, about 20 to 300/0 (depending on the duration of the cold leaching) in have gone the cold extract. Lautering and sparging are done in the usual way. Finally, a cast-out wort with the desired extract content is obtained, which is fermented in the vat and, if necessary, stored on the tank. The beer can be filtered or unfiltered and blended in any ratio with the cold extract obtained in the manner described above and sterilized or kept sterile. Since the cold extract, based on ig extract, contains 2o y vitamin B1, which gets into the beer-malt extract blend in this way without loss, the vitamin B, content of 1 1 of the finished vitamin beer for some mixing ratios is as follows, if according to the example the original wort of the beer and the extract content of the cold extract are the same (e.g. 9%). Mixing ratio Vitamin BI content Original wort cold extraction in i 1 beer I extra kt 9 parts i part 180 y 8 - 2 parts 36o y 6-4 5407 4 - 6 - 1080 y 2 - 8 - 14407 r part 9 - 162o y The vitaminization shown in the present example fully complies with the legal purity requirements. To assess the achievable degree of vitaminization, it should be mentioned that the human daily dose of vitamin Bi 100 = 1 mg. The vitamin B. content of 1 liter of beer-malt extract blend is already as large as z. B. at zoo or 400 g potatoes or such. B. from 15o or 300 g of rye bread (from 700 / oig milled flour).

Claims (1)

CLAIM OF THE PATEX: Process for adding vitamins to beers by adding vitamin-containing extracts from z. B. barley, wheat, their 'Talzen or from hops in such a phase of beer production. in which the vitamins in question can no longer be destroyed or excreted, characterized in that the extracts are added to the beer after prior inactivation of the enzymes contained in them and sterilization. To delimit the subject matter of the invention from the state of the art, the following publications were taken into account in the granting procedure: German Patent Specifications 1; r. 579 369, 6o9 744, 63 1 IS 2 i Austrian patent specification no. 13o 6I8.