GB1170836A - Enzymatic Decomposition of Cereal Grain - Google Patents

Enzymatic Decomposition of Cereal Grain

Info

Publication number
GB1170836A
GB1170836A GB490366A GB490366A GB1170836A GB 1170836 A GB1170836 A GB 1170836A GB 490366 A GB490366 A GB 490366A GB 490366 A GB490366 A GB 490366A GB 1170836 A GB1170836 A GB 1170836A
Authority
GB
United Kingdom
Prior art keywords
enzyme
mash
temperature
proteslytic
amylolytic
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
GB490366A
Inventor
Abraham Winson
Ernest Jeffreys Hampson
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.)
STARCH CONVERSIONS Ltd
Original Assignee
STARCH CONVERSIONS Ltd
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 STARCH CONVERSIONS Ltd filed Critical STARCH CONVERSIONS Ltd
Priority to GB490366A priority Critical patent/GB1170836A/en
Priority to NL6701014A priority patent/NL6701014A/xx
Priority to FR48252A priority patent/FR1510738A/en
Priority to DE19671642748 priority patent/DE1642748A1/en
Priority to DK60567A priority patent/DK115612B/en
Priority to CH163867A priority patent/CH514674A/en
Priority to ES336393A priority patent/ES336393A1/en
Publication of GB1170836A publication Critical patent/GB1170836A/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
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes

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)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

1,170,836. Enzymatic decomposition of cereal grain. STARCH CONVERSIONS Ltd. Jan.6, 1967 [Feb.4, 1966], No.4903/66. Heading C6E. A process for preparing an extract from farinacesus matter includes the following steps: mashing ground farinacesus matter with water, adjusting the pH of the mash primarily to achieve peptisation (to release the natural enzymes indiginous to the matter), subsequently adjusting the pH of the peptised mash to a value within the range 5À0 to 6À0 if it is not already within this range; adding to the peptised mash at least one thermostable amylolytic enzyme and at least one thermostable proteslytic enzyme either simultaneously or separately, adjusting the temperature of the mash such that the amylolytic enzyme causes partial amylolysis of part at least of the farinacesus matter, subsequently raising the temperature to effect completion of the amylolysis thereof, and, whilst the proteslytic enzyme is still active, adjusting the temperature of the mash to achieve hydrolysis of at least part of the protein of the farinacesus matter. The proteslytic enzyme to preferably added and the temperature of the mash adjusted to promote the action of this enzyme before the amylolytic enzyme is added and the temperature adjustments necessary to promote the action of this enzyme are made. Proteslytic enzymes: ficin, bromelin, pancreatin, pepsin and papain. Amylolytic enzymes: malt liquor extracts, fungal amyluse and bacterial amylase. Temperatures: proteslytic enzymes 100‹-128‹F; amylolytic enzymes 140‹ -150‹ F. for partial amylolysis. Preparations by weight of cereal grain: proteslytic enzyme 0À006-0À048%; amylolytic enzyme 0À037- 0À148%. Peptisation and brought about by adjusting the pH of the mash to between 2À0 and 3À5 by addition of hydrochloric acid and heating to a temperature between 100‹ and 128‹ F. for ¢ hour - 1¢ hours. Following the enzymic treatment, insoluble material such as grain fibre is removed from the mixture and the purified liquor is heated to a temperature of from 180‹ to 250‹ F. for a time ranging between 5 minutes and 2 hours, after which the liquor is cooled to between 150‹ and 180‹ F. The resulting cereal extract, after centrifugal separation of coagulated proteins, can be used as brewer's wort.
GB490366A 1966-02-04 1966-02-04 Enzymatic Decomposition of Cereal Grain Expired GB1170836A (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
GB490366A GB1170836A (en) 1966-02-04 1966-02-04 Enzymatic Decomposition of Cereal Grain
NL6701014A NL6701014A (en) 1966-02-04 1967-01-23
FR48252A FR1510738A (en) 1966-02-04 1967-02-01 Enzymatic decomposition of cereal grains
DE19671642748 DE1642748A1 (en) 1966-02-04 1967-02-03 Process for the production of an extract from farinaceous substances
DK60567A DK115612B (en) 1966-02-04 1967-02-03 Process for the preparation of brewer's wort by treating a mash of unmalted grain in water with enzymes.
CH163867A CH514674A (en) 1966-02-04 1967-02-03 Extract prodn from starch-contg materials - by hydrolysis and amylolysis for brewing
ES336393A ES336393A1 (en) 1966-02-04 1967-02-03 Enzymatic Decomposition of Cereal Grain

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB490366A GB1170836A (en) 1966-02-04 1966-02-04 Enzymatic Decomposition of Cereal Grain

Publications (1)

Publication Number Publication Date
GB1170836A true GB1170836A (en) 1969-11-19

Family

ID=9786049

Family Applications (1)

Application Number Title Priority Date Filing Date
GB490366A Expired GB1170836A (en) 1966-02-04 1966-02-04 Enzymatic Decomposition of Cereal Grain

Country Status (7)

Country Link
CH (1) CH514674A (en)
DE (1) DE1642748A1 (en)
DK (1) DK115612B (en)
ES (1) ES336393A1 (en)
FR (1) FR1510738A (en)
GB (1) GB1170836A (en)
NL (1) NL6701014A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2406665A1 (en) * 1977-10-18 1979-05-18 Lyckeby Staerkelsefoeraedling PROCESS FOR THE PREPARATION OF A HYDROLYSIS PRODUCT FROM COMPLETE CEREALS AND PRODUCT THUS OBTAINED
US4765994A (en) * 1983-02-23 1988-08-23 Tricum Ab Method of preparing a water absorbing dietary fibre product
CN108719778A (en) * 2018-05-25 2018-11-02 湖南三五二环保科技有限公司 A kind of processing method of Gai Liang Finger-millet powder mouthfeels

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202006011096U1 (en) * 2006-07-18 2006-09-21 Liebhart's Privatbrauerei Gmbh & Co. Kg Pure, stable beer with pils-like taste, specifically barley- and/or gluten-free beer, is obtained from cereal syrup, water and optionally brewing gypsum and/or hops

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2406665A1 (en) * 1977-10-18 1979-05-18 Lyckeby Staerkelsefoeraedling PROCESS FOR THE PREPARATION OF A HYDROLYSIS PRODUCT FROM COMPLETE CEREALS AND PRODUCT THUS OBTAINED
US4765994A (en) * 1983-02-23 1988-08-23 Tricum Ab Method of preparing a water absorbing dietary fibre product
US4915960A (en) * 1983-02-23 1990-04-10 Tricum Ab Dietary fiber product
CN108719778A (en) * 2018-05-25 2018-11-02 湖南三五二环保科技有限公司 A kind of processing method of Gai Liang Finger-millet powder mouthfeels

Also Published As

Publication number Publication date
DE1642748A1 (en) 1971-05-19
CH514674A (en) 1971-10-31
NL6701014A (en) 1967-08-07
DK115612B (en) 1969-10-27
FR1510738A (en) 1968-01-19
ES336393A1 (en) 1968-01-16

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