GB1303644A - - Google Patents

Info

Publication number
GB1303644A
GB1303644A GB3440969A GB1303644DA GB1303644A GB 1303644 A GB1303644 A GB 1303644A GB 3440969 A GB3440969 A GB 3440969A GB 1303644D A GB1303644D A GB 1303644DA GB 1303644 A GB1303644 A GB 1303644A
Authority
GB
United Kingdom
Prior art keywords
amylase
corn
minutes
protease
wort
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
GB3440969A
Inventor
M Walmsley
J Cross
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.)
Labatt Breving Co Ltd
Original Assignee
Labatt Breving Co 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 Labatt Breving Co Ltd filed Critical Labatt Breving Co Ltd
Publication of GB1303644A publication Critical patent/GB1303644A/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
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • 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
    • 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
    • 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
    • C12C7/28—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
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/282—Concentration or beerwort
    • 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
    • C12C7/285—Drying beerwort
    • 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)
  • 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)

Abstract

1303644 Producing wort JOHN LABATT Ltd 8 July 1970 [8 July 1969 21 July 1969 (2) 23 July 1969] 34409/69 36473/69 36474/69 and 36964/69 Heading C6E [Also in Division C3] In a process for the production of a brewers' wort, an aqueous slurry of a ground starchcontaining material e.g. barley, wheat, corn, rye, rice or buckwheat, is proteolysed, liquefied and saccharified by reacting the material with up to 30% based on the weight of starch-containing materials, of malt (or malt extract) and discrete protease and α-amylase enzymes in an amount of at least 0À5 modified kunitz protease units (as defined in the Specification) per gram of starchcontaining material and at least 80 modified Stein-Fischer α-amylase units (defined in the Specification) per gram, the ratio of amylase to protease on an activity basis being less than 200‹1. The protease enzyme should include both alkaline and neutral proteases. Suitable proportions of the proteases and α-amylase are obtained in the cultivation of Bacillus subtilis ATCC 21556. The process of producing wort typically involves commingling an aqueous slurry of cereal grains with the protease and, optionally, the α-amylase and malt also, holding the resulting mixture with pH 5À0 - 6À5, at a temperature between 40 and 55‹C. for a period between 30 and 120 minutes, at or towards the end of this period introducing the α-amylase and malt (if not introduced already) and, optionally, 10-60% by weight of cereal adjunct, raising the temperature of the combined mass to between 60 and 80‹C, maintaining this temperature for 30 to 120 minutes, further heating to inactivate the enzymes, separating the wort so obtained from the resulting solid residue, and, if desired, adding bittering constituents to the separated wort and concentrating or drying it to a powder for reconstitution with water. The adjunct may be corn grits, corn meal, sorghum corn or meal, wheat flour, barley flour or rice enzymatically liquefied to the extent of at least 10 modified Stein-Fischer units per gram, or corn flakes, corn starch or glucose. The heating at 60-80‹C. for 30-120 minutes may be effected in two stages viz. 64-68‹ C for 35-60 minutes followed by 70-80‹C for 10-30 minutes.
GB3440969A 1969-07-08 1969-07-08 Expired GB1303644A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3440969 1969-07-08

Publications (1)

Publication Number Publication Date
GB1303644A true GB1303644A (en) 1973-01-17

Family

ID=10365272

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3440969A Expired GB1303644A (en) 1969-07-08 1969-07-08

Country Status (2)

Country Link
GB (1) GB1303644A (en)
ZA (1) ZA704735B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1980002695A1 (en) * 1979-06-04 1980-12-11 Mauri Brothers & Thomson Edible colourant
WO2008018627A1 (en) * 2006-08-11 2008-02-14 Takasago International Corporation Process for producing flavor enhancer for beer and beer-like beverage and beverage of a roast material
US20120282370A1 (en) * 2009-10-27 2012-11-08 Sapporo Breweries Limited Sparkling beverage and method of producing same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1980002695A1 (en) * 1979-06-04 1980-12-11 Mauri Brothers & Thomson Edible colourant
WO2008018627A1 (en) * 2006-08-11 2008-02-14 Takasago International Corporation Process for producing flavor enhancer for beer and beer-like beverage and beverage of a roast material
US9399754B2 (en) 2006-08-11 2016-07-26 Takasago International Corporation Process for producing flavor enhancer for beer and beer-like beverage and beverage of a roast material
US20120282370A1 (en) * 2009-10-27 2012-11-08 Sapporo Breweries Limited Sparkling beverage and method of producing same

Also Published As

Publication number Publication date
ZA704735B (en) 1971-03-31

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees