GB1060681A - Method of producing alcoholic beverages - Google Patents

Abstract

In the production of an alcoholic beverage, a mash prepared from cereal grain and plant protein is subjected to decomposition and saccharification by addition of a proteolytic enzyme and a mould culture capable of saccharifying starch or one or more enzymes obtained by purifying the mould culture, and optionally some malt, and a wort prepared from the solution thus obtained is fermented and filtered to obtain the alcoholic beverage. A modification of the process involves preparing a mash from plant protein and water and adding to the mash an amount of proteolytic enzyme to effect decomposition of the protein; preparing a second mash from cereal grain with water, boiling the mash, cooling to a temperature of about 55 DEG -85 DEG C., adding a mould culture capable of saccharifying starch or an extract of such a mould culture containing enzymes, to the mash and subjecting it to saccharification for about 3 hours; combining the two separate mashes obtained, and hopping, boiling and filtering the mixture to obtain a clear hopped wort, which is fermented and subsequently filtered and carbonated to obtain the alcoholic beverage. The beverage product is packaged and subjected to preserving processes. According to an example, 27.5 parts by weight of gluten are added to 200 parts by volume of water. This mash is heated to 50 DEG C. and decomposed by the addition of 0.28 parts by weight of proteolytic enzyme, and maintained at the same temperature for one hour. Separately, 33.4 parts by weight of rice are added to 1,000 parts by volume of water and subjected to boiling with stirring. After boiling, the rice mash is cooled to 55 DEG -85 DEG C. and 10 parts by weight of powdered malt and 60 parts by weight of rice koji are added. The rice koji is prepared by cultivating Rhizopus delemar, Aspergillus oryzae Aspergillus flavus or Aspergillus niger on rice media of specified composition. The saccharification is carried out at 55 DEG -85 DEG C. for 3 hours. The mashes are then mixed and boiled for 1.5 hours with 1.7 parts by weight of hops. Hopped, cooled wort is separated from solid matter by filtration and subjected to fermentation by the addition of 100 parts by volume of yeast culture of the bottom-fermenting type. The temperature is held at about 8 DEG -14 DEG C. for 10 days. The product is then fermented at a temperature of 1 DEG -5 DEG C. in a closed fermenter for 60 days and filtered. The brewed beer is carbonated. According to the procedure of further examples, a mixture of rice, barley and wheat replaces the gluten, and barley koji or an enzyme preparation extracted and purified by alcohol precipitation or diethylaminoethyl cellulose treatment is employed in place of the rice koji.