JPS5012248A - - Google Patents

Info

Publication number
JPS5012248A
JPS5012248A JP49044363A JP4436374A JPS5012248A JP S5012248 A JPS5012248 A JP S5012248A JP 49044363 A JP49044363 A JP 49044363A JP 4436374 A JP4436374 A JP 4436374A JP S5012248 A JPS5012248 A JP S5012248A
Authority
JP
Japan
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.)
Pending
Application number
JP49044363A
Other languages
Japanese (ja)
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 filed Critical
Publication of JPS5012248A publication Critical patent/JPS5012248A/ja
Pending 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • 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
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
    • 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

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Grain Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
JP49044363A 1973-04-21 1974-04-19 Pending JPS5012248A (zh)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2320425A DE2320425A1 (de) 1973-04-21 1973-04-21 Verfahren zur gewinnung eines fluessigen oder getrockneten aufschlussproduktes aus cerealien

Publications (1)

Publication Number Publication Date
JPS5012248A true JPS5012248A (zh) 1975-02-07

Family

ID=5878909

Family Applications (1)

Application Number Title Priority Date Filing Date
JP49044363A Pending JPS5012248A (zh) 1973-04-21 1974-04-19

Country Status (7)

Country Link
JP (1) JPS5012248A (zh)
AT (1) AT340355B (zh)
CH (1) CH585788A5 (zh)
DE (1) DE2320425A1 (zh)
GB (1) GB1466957A (zh)
NL (1) NL7405379A (zh)
ZA (1) ZA742531B (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58183050A (ja) * 1982-04-22 1983-10-26 Nikken Sutamii Kk 食物繊維を主体とする栄養補助食品

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IE48036B1 (en) * 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
GB8525217D0 (en) * 1985-10-12 1985-11-13 Scottish & Newcastle Breweries Making wort of low fermentability
DE10062705A1 (de) * 2000-12-15 2002-06-27 Paul M Haering Verfahren zur Herstellung von Bier mit geringem Malzanteil und nach dem Verfahren hergestelltes Bier
US20060057684A1 (en) * 2002-07-25 2006-03-16 Novozymes A/S Mashing process
DE102004059324A1 (de) * 2004-11-30 2006-06-01 Hans Otto Weiss Verfahren zur Herstellung eines verzehrfertigen getreidebasierten Lebensmittelerzeugnisses und verzehrfertiges getreidebasiertes Lebensmittelerzeugnis, insbesondere Aufstrich
DE102009020386A1 (de) * 2009-05-08 2010-11-11 Krones Ag Maischverfahren zur Herstellung von Kwass-Würze
DE102012104764B4 (de) 2012-06-01 2018-08-02 Technologie Manufaktur Weissinger UG (haftungsbeschränkt) Verfahren zur Verwertung von Altbackwaren
DE102015116531A1 (de) * 2015-09-30 2017-04-13 Khs Gmbh Vorrichtung sowie Verfahren zur Gewinnung von Bierwürze

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58183050A (ja) * 1982-04-22 1983-10-26 Nikken Sutamii Kk 食物繊維を主体とする栄養補助食品
JPH0220221B2 (zh) * 1982-04-22 1990-05-08 Nitsuken Sutamii Kk

Also Published As

Publication number Publication date
DE2320425A1 (de) 1974-11-07
NL7405379A (zh) 1974-10-23
ZA742531B (en) 1975-05-28
AT340355B (de) 1977-12-12
GB1466957A (en) 1977-03-16
ATA248174A (de) 1977-04-15
CH585788A5 (zh) 1977-03-15

Similar Documents

Publication Publication Date Title
AR201758A1 (zh)
AU465372B2 (zh)
AR201235Q (zh)
AR201231Q (zh)
AU471343B2 (zh)
AU465453B2 (zh)
AU465434B2 (zh)
AU450229B2 (zh)
JPS5012248A (zh)
AR201229Q (zh)
AU472848B2 (zh)
AU466283B2 (zh)
AU6923174A (zh)
AR199451A1 (zh)
AR197627A1 (zh)
AR195311A1 (zh)
AR200256A1 (zh)
AR196382A1 (zh)
AR201432A1 (zh)
AU471461B2 (zh)
AR210729A1 (zh)
AU447540B2 (zh)
AU461342B2 (zh)
AR195948A1 (zh)
AR193950A1 (zh)