GB1184032A - The Production of Traditional Beer (Southern Africa) - Google Patents
The Production of Traditional Beer (Southern Africa)Info
- Publication number
- GB1184032A GB1184032A GB275268A GB275268A GB1184032A GB 1184032 A GB1184032 A GB 1184032A GB 275268 A GB275268 A GB 275268A GB 275268 A GB275268 A GB 275268A GB 1184032 A GB1184032 A GB 1184032A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mash
- action
- produced
- enzymatic hydrolysis
- lactobacilli
- 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
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
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/008—Lactic acid bacteria
-
- 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
-
- 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
- C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
-
- 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
- C12C7/28—After-treatment, e.g. sterilisation
-
- 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
- C12C2200/00—Special features
- C12C2200/35—Dissolving, reconstituting or diluting concentrated or dried wort
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (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)
- Microbiology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
1,184,032. African beer. A.B.M. INDUSTRIAL PRODUCTS Ltd. Jan, 2, 1969 [Jan.18, 1968], No.2752/68. Heading C6E. A process for the production of Traditional beer (Southern Africa) in which some of the starch present in a cereal mash which comprises raw sorghum corn (or other appropriate cereal material) is converted into fermentable sugar, involves heating the mash to gelatinize the starch, cooling the mash to a temperature between 50‹ and 70‹C., adding to this mash a mixture of the commercial enzymes amyloglucosidase and α- amylase, allowing the controlled hydrolysis of the starch, present in the sorghum corn, to fermentable sugar to take place for a predetermined period of time so that a required quantity of fermentable sugar is produced while a required quantity of suspended starchy solids remains, cooling the mash to a temperature suitable for alcoholic fermentation and subjecting the mash to alcoholic fermentation, and the mash is soured by incorporating at an appropriate stage a sour liquor produced by the action of lactobacilli viz prior to gelatinization, after cooling of the mash but prior to the enzymatic hydrolysis, or after the enzymatic hydrolysis. The mash may be supplemented with maize grits. The enzymatic hydrolysis is carried out at a temperature of 60‹-62‹C. usually for 2 to 4 hours until the dextrose equivalent of the mash is not less than 30% and preferably between 45 and 50% of the total carbohydrate solids. A pre-gelatinized enzyme-converted starchy material (whether soured or not) may be carefully spray-dried prior to the completion of the enzymic action to give a pale buff, slightly hydroscopic powder. The enzymatic hydrolysis will be resumed when the spray dried product is redispersed in water. The water supplied to the processes should have a calcium hardness equivalent to not less than 100 p. p. m. by weight of calcium carbonate. The sour liquor may be produced by mashing sorghum corn malt in the presence of lactobacilli as by the action of the lactobacilli on a mash produced by the action of the commercial enzymes amyloglucosidase and α- amylase on a gelatinized cereal. This mash may have been divided from the prepared main mash.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB275268A GB1184032A (en) | 1968-01-18 | 1968-01-18 | The Production of Traditional Beer (Southern Africa) |
ZM19569A ZM19568A1 (en) | 1968-01-18 | 1969-01-10 | The production of traditional beer |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB275268A GB1184032A (en) | 1968-01-18 | 1968-01-18 | The Production of Traditional Beer (Southern Africa) |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1184032A true GB1184032A (en) | 1970-03-11 |
Family
ID=9745228
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB275268A Expired GB1184032A (en) | 1968-01-18 | 1968-01-18 | The Production of Traditional Beer (Southern Africa) |
Country Status (2)
Country | Link |
---|---|
GB (1) | GB1184032A (en) |
ZM (1) | ZM19568A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0949328A1 (en) * | 1998-04-08 | 1999-10-13 | Heineken Italia S.p.A. | Gluten-free beer containing rice malt |
EP0949329A1 (en) * | 1998-04-08 | 1999-10-13 | Heineken Italia S.p.A. | Gluten-free beer |
DE102004037696A1 (en) * | 2004-08-02 | 2006-02-23 | Matec Management Und Technologieentwicklung Gmbh | Gluten free drink with flavour similar to beer produced from mashed millet subjected to intensive cytolose and proteolyse processing |
EP2399982A1 (en) * | 2010-06-25 | 2011-12-28 | Stadtbrauerei Spalt | Method for producing a drink from buckwheat |
US20120328734A1 (en) * | 2009-04-30 | 2012-12-27 | Fine Food & Beverages Gmbh | Production of non-alcoholic beverages by fermentation |
-
1968
- 1968-01-18 GB GB275268A patent/GB1184032A/en not_active Expired
-
1969
- 1969-01-10 ZM ZM19569A patent/ZM19568A1/en unknown
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0949328A1 (en) * | 1998-04-08 | 1999-10-13 | Heineken Italia S.p.A. | Gluten-free beer containing rice malt |
EP0949329A1 (en) * | 1998-04-08 | 1999-10-13 | Heineken Italia S.p.A. | Gluten-free beer |
DE102004037696A1 (en) * | 2004-08-02 | 2006-02-23 | Matec Management Und Technologieentwicklung Gmbh | Gluten free drink with flavour similar to beer produced from mashed millet subjected to intensive cytolose and proteolyse processing |
US20120328734A1 (en) * | 2009-04-30 | 2012-12-27 | Fine Food & Beverages Gmbh | Production of non-alcoholic beverages by fermentation |
US9345260B2 (en) * | 2009-04-30 | 2016-05-24 | Fine Food & Beverages Gmbh | Production of non-alcoholic beverages by fermentation |
EP2399982A1 (en) * | 2010-06-25 | 2011-12-28 | Stadtbrauerei Spalt | Method for producing a drink from buckwheat |
Also Published As
Publication number | Publication date |
---|---|
ZM19568A1 (en) | 1969-06-17 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
414F | Notice of opposition given (sect. 14/1949) | ||
414B | Case decided by the comptroller ** grants allowed (sect. 14/1949) | ||
PS | Patent sealed | ||
PLE | Entries relating assignments, transmissions, licences in the register of patents | ||
PE20 | Patent expired after termination of 20 years |