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
Application number
GB275268A
Inventor
David Henry Clayton
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.)
ABM IND PRODUCTS
Original Assignee
ABM IND PRODUCTS
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 ABM IND PRODUCTS filed Critical ABM IND PRODUCTS
Priority to GB275268A priority Critical patent/GB1184032A/en
Priority to ZM19569A priority patent/ZM19568A1/en
Publication of GB1184032A publication Critical patent/GB1184032A/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
    • 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.
GB275268A 1968-01-18 1968-01-18 The Production of Traditional Beer (Southern Africa) Expired GB1184032A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (6)

* Cited by examiner, † Cited by third party
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