FR2036473A5 - Recovery of wort from barley - Google Patents

Recovery of wort from barley

Info

Publication number
FR2036473A5
FR2036473A5 FR6907389A FR6907389A FR2036473A5 FR 2036473 A5 FR2036473 A5 FR 2036473A5 FR 6907389 A FR6907389 A FR 6907389A FR 6907389 A FR6907389 A FR 6907389A FR 2036473 A5 FR2036473 A5 FR 2036473A5
Authority
FR
France
Prior art keywords
barley
degrees
wort
treated
malt
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
FR6907389A
Other languages
French (fr)
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.)
FORSCH GARUN
Original Assignee
FORSCH GARUN
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 FORSCH GARUN filed Critical FORSCH GARUN
Priority to FR6907389A priority Critical patent/FR2036473A5/en
Application granted granted Critical
Publication of FR2036473A5 publication Critical patent/FR2036473A5/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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • 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
    • C12C1/00—Preparation of malt
    • C12C1/02—Pretreatment of grains, e.g. washing, steeping
    • 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
    • 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
    • C12C7/044—Cooling the mash
    • 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)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Wort is recovered from barley, with or without the addition of malt, for use in beer making, by a process in which the barley is treated in a washing and extraction apparatus at an elevated temperature, the mash is treated with malt or an alpha amylase preparation. The entire mixture or only thick mask is cooled and then treated under pressure, at 10 - 150 degrees C especially 50 - 150 degrees C for 20 - 180 mins. After cooling to 50 - 80 degrees C carbohydrate is added and/or albumin enzyme preparation to complete.
FR6907389A 1969-03-14 1969-03-14 Recovery of wort from barley Expired FR2036473A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR6907389A FR2036473A5 (en) 1969-03-14 1969-03-14 Recovery of wort from barley

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR6907389A FR2036473A5 (en) 1969-03-14 1969-03-14 Recovery of wort from barley

Publications (1)

Publication Number Publication Date
FR2036473A5 true FR2036473A5 (en) 1970-12-24

Family

ID=9030680

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6907389A Expired FR2036473A5 (en) 1969-03-14 1969-03-14 Recovery of wort from barley

Country Status (1)

Country Link
FR (1) FR2036473A5 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2203875A1 (en) * 1972-10-24 1974-05-17 Ciba Geigy Ag
EP2399982A1 (en) * 2010-06-25 2011-12-28 Stadtbrauerei Spalt Method for producing a drink from buckwheat

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2203875A1 (en) * 1972-10-24 1974-05-17 Ciba Geigy Ag
EP2399982A1 (en) * 2010-06-25 2011-12-28 Stadtbrauerei Spalt Method for producing a drink from buckwheat

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Legal Events

Date Code Title Description
ST Notification of lapse