SE503286C2 - Brewing beer using corn-starch fraction - Google Patents
Brewing beer using corn-starch fractionInfo
- Publication number
- SE503286C2 SE503286C2 SE8903060A SE8903060A SE503286C2 SE 503286 C2 SE503286 C2 SE 503286C2 SE 8903060 A SE8903060 A SE 8903060A SE 8903060 A SE8903060 A SE 8903060A SE 503286 C2 SE503286 C2 SE 503286C2
- Authority
- SE
- Sweden
- Prior art keywords
- starch
- fraction
- dry matter
- barley
- wort
- Prior art date
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 16
- 229920002261 Corn starch Polymers 0.000 title abstract 2
- 239000008120 corn starch Substances 0.000 title abstract 2
- 229940099112 cornstarch Drugs 0.000 title abstract 2
- 229920002472 Starch Polymers 0.000 claims abstract description 42
- 239000008107 starch Substances 0.000 claims abstract description 41
- 235000019698 starch Nutrition 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000020357 syrup Nutrition 0.000 claims abstract description 19
- 239000006188 syrup Substances 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000209219 Hordeum Species 0.000 claims description 19
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 15
- 239000000126 substance Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 210000002196 fr. b Anatomy 0.000 abstract description 16
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 4
- 210000003918 fraction a Anatomy 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 208000000260 Warts Diseases 0.000 description 2
- 238000004167 beer analysis Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229920001467 poly(styrenesulfonates) Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 201000010153 skin papilloma Diseases 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000000061 acid fraction Substances 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011257 shell material Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
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- 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
- 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
- C12C11/00—Fermentation processes for beer
- C12C11/07—Continuous fermentation
-
- 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
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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
S03 286 10 15 20 25 30 35 2 ovannämnda stärkelsehaltiga blandning på ett i och för sig känt sätt genom förvätskning, försockring, filtrer- ing och koncentrering. Den resulterande kornsirapen kan likaså användas som råmaterial vid förfarandet enligt uppfinningen. En fördel med kornsirapen är att den uppvisar goda lagringsegenskaper och att den kan tillsättas till vörten i början av jäsningsskedet. SO3 286 10 15 20 25 30 35 2 the above-mentioned starch-containing mixture in a manner known per se by pre-liquefaction, pre-sugarsing, filtration and concentration. The resulting barley syrup can also be used as a raw material in the process according to the invention. An advantage of the barley syrup is that it has good storage properties and that it can be added to the wort at the beginning of the fermentation stage.
Detta ökar bryggeriets kapacitet och gör det lätt att öka vörtens koncentration i ett såkallat high gravity- förfarande.This increases the brewery's capacity and makes it easy to increase the wort concentration in a so-called high gravity procedure.
FI-patentet 56552 beskriver ett förfarande för framställning av ren stärkelse av korn. Känt är också ett förfarande för framställning av stärkelse av vete, i vilket förfarande en ren fraktion A med stora stärkel- segranuler och en mindre ren fraktion B med små stärkel- segranuler kan separeras (se Selley & Wookey, Glucose Syrups and Related Carbohydrates, ed. Birch, Green & Coulson, Elsevier Publishing Company Ltd., London, 1970). I kornstärkelseprocessen är det likaså möjligt att separera två fraktioner, A och B, på basen av stär- kelsens renhet. Det totala utbytet av processen för- bättras för stärkelsens del då fraktionerna A och B separeras, jämföri: med att endast en enda fraktion bestående av ren stärkelse separeras.FI patent 56552 describes a process for producing pure starch from barley. Also known is a process for the production of wheat starch, in which a pure fraction A with large starch granules and a less pure fraction B with small starch granules can be separated (see Selley & Wookey, Glucose Syrups and Related Carbohydrates, ed. Birch, Green & Coulson, Elsevier Publishing Company Ltd., London, 1970). In the grain starch process, it is also possible to separate two fractions, A and B, on the basis of the purity of the starch. The total yield of the process is improved for the starch when fractions A and B are separated, compared with the separation of only a single fraction consisting of pure starch.
Framställning av sirap av spannmål för att an- vändas vid jäsning är i och för sig känd (GB-patent 1 203 623). Det är också känt att använda olika spann- màls- och sirapssorter vid bryggning (Canales, Brewing J.R.A. Pollock, London, Science, ed. Academic Press, 1979).The production of cereal syrup for use in fermentation is known per se (GB patent 1,203,623). It is also known to use various cereals and syrups in brewing (Canales, Brewing J.R.A. Pollock, London, Science, ed. Academic Press, 1979).
Det är ekonomiskt fördelaktigt att använda nämnda fraktion B i stället för malt och ren stärkelse i ett bryggförfarande. Jämfört med användning av korn uppnås bättre mànga tekniska fördelar: bättre doserbarhet, filtrerbarhet av vört, minskat behov av att sätta till 10 15 20 25 30 35 503 286 3 mäskvatten, naturlig reglering av pH-värdet genom till- sättning av en syrafraktion och effektivare extraktion.It is economically advantageous to use said fraction B instead of malt and pure starch in a brewing process. Compared with the use of barley, many technical advantages are better achieved: better dosability, filterability of wort, reduced need to add mash water, natural regulation of the pH value by adding an acid fraction and more efficient extraction.
Genom att använda fraktion B erhàlls överraskande nog ett öl av mycket hög kvalitet och förträfflig smak.By using fraction B, surprisingly, a beer of very high quality and excellent taste is obtained.
Av fraktion B framställd sirap uppvisar en större renhet än maltextrakt, då det gäller proteiner, färg, aska och polyfenoler. Sirapen förbättrar sàlunda ölets stabilitet och det resulterande ölet blir lättare. Ändå innehåller den för öl typiska smak- och aromämnen, som härstammar fràn korn. Sirapens sockersammansättning kan regleras enligt önskan. En typisk sockersammansätt- ning pàminner om sockersammansättningen hos konventio- ell vört, dvs. huvudsockerkomponenten är maltos.Syrup produced from fraction B has a greater purity than malt extracts, in terms of proteins, dyes, ash and polyphenols. The syrup thus improves the stability of the beer and the resulting beer becomes lighter. Nevertheless, it contains typical flavors and aromas for beer, which are derived from barley. The sugar composition of the syrup can be regulated as desired. A typical sugar composition is reminiscent of the sugar composition of conventional wort, ie. the main sugar component is maltose.
Inga väsentliga modifikationer eller ytterligare investeringar fordras för att den stärkelsehaltiga blandningen enligt uppfinningen skall kunna användas i ett konventionellt förfarande. Användningen av denna blandning som råmaterial för öl innebär en stor ekono- misk och teknisk fördel, om stärkelsefabriken befinner sig i bryggeriets omedelbara närhet, dvs. i en integ- rerad kornstärkelse/stärkelsesötningsämnes/läskedrycks- /ölfabrik.No significant modifications or additional investments are required for the starchy composition of the invention to be used in a conventional process. The use of this mixture as a raw material for beer means a great economic and technical advantage, if the starch factory is in the immediate vicinity of the brewery, ie. in an integrated barley starch / starch sweetener / soft drink / beer factory.
Analys av fraktion B erhàllen från en korn- stärkelseprocess ger följande typiska resultat: protein 2-15 % av torrsubstans stärkelse 60-98 % av torrsubstans vatten 60-85 % pH 4-5 Sammansättningen kan. variera betydligt enligt processbetingelserna cxflx arbetssättet. Väsentligt är att fraktion A, i vilken stärkelsen är renast möjlig (mer än 98 % på torrsubstansbasis), och fraktion B, som uppvisar mer orenheter, separeras skilt. As och B-fraktionernas proportioner kan också variera; en typisk proportion är 70 % av stärkelse A och 30 % av 0505 10 15 20 25 30 35 286 4 stärkelse B, beräknade på torrsubstansen.Analysis of fraction B obtained from a grain starch process gives the following typical results: protein 2-15% of dry matter starch 60-98% of dry matter water 60-85% pH 4-5 The composition can. vary considerably according to the process conditions cx fl x the method. It is essential that fraction A, in which the starch is as pure as possible (more than 98% on a dry matter basis), and fraction B, which has more impurities, are separated separately. The proportions of the A and B fractions may also vary; a typical proportion is 70% of starch A and 30% of starch B, calculated on the dry matter.
Exemgel 1 Framställning av en sidofraktion vid en korn- stärkelseprocess 1000 kg torrt korn skalades, så att 100 kg skalmaterial avgick. Det resulterade skalade kornet blötlades i 12 timmar i vatten med en temperatur av 30°C (ca 1000 l), och därefter maldes kornet medelst stenkvarnar och det resulterade slammet siktades medelst en siktanordning såsom beskrivits i FI-patent 56552.Example gel 1 Preparation of a side fraction in a grain starch process 1000 kg of dry grain was peeled, so that 100 kg of shell material was removed. The resulting peeled grain was soaked for 12 hours in water at a temperature of 30 ° C (about 1000 l), and then the grain was ground by means of stone mills and the resulting slurry was sieved by means of a screening device as described in FI patent 56552.
Efter fraktionen i en hydrocyklon till två, siktningen separerades den stärkelsehaltiga en renare stär- kelsefraktion A, och en stärkelsefraktion B, som inne- höll proteiner och andra långsamt sedimenterande ämnen.After the fraction in a hydrocyclone in two, the sieve was separated from the starch-containing a purer starch fraction A, and a starch fraction B, which contained proteins and other slowly sedimenting substances.
Stärkelsefraktion B koncentrerades genom centrifugering. Ämnesbalansen framgår av följande formel: Korn 1000 kg (torrsubstans) ___-ä kornskal 100 kg ----§ siktningsöverfraktion 320 kg *) ----å stärkelsefraktion A 400 kg *) Stärkelsefraktion B 140 kg " *) beräknat på torrsubstansen Analys av stärkelsefraktion B: Protein 11,5 % av torrsubstans Stärkelse 67,1 % av torrsubstans Vatten 79,3 % pH 4,6 Reducerande socker (DE) 5 % (DE=dextrosekvivalent) 10 15 20 25 30 35 503 286 5 Exempel 2 Framställning av öl av stärkelsefraktion B erhållen vid en kornstärkelseprocess Stärkelsefraktion B tillsattes i bryggförfaran- dets mäskningsskede så att cirka 25 % av vörtextraktet härstammade från stärkelsefraktionen och de återstående 75 % fràn malten. 100 l vört framställdes på följande sätt: Malt 14,4 kg Stärkelsefraktion 16,8 kg (20,7 % torrsubstans) Kalciumklorid 30 g Vatten 85 l Malten krossades och blandades med vatten sam- tidigt med stärkelsefraktionen. Mäsken rördes om och dess temperatur höjdes med cirka 1°C/min enligt följande program: 50°C 30 min 63°C 20 min 72°C 30 min 78°C 10 min Efter mäskningen grovfiltrerades mäsken medelst ett kärl som var av samma typ som den reningstank som används i bryggerier. Fasta ämnen separerades från upp- lösta ämnen och tvättades i tre skeden med 78-gradigt vatten.Starch fraction B was concentrated by centrifugation. The substance balance is stated in the following formula: Barley 1000 kg (dry matter) ___- ä barley husk 100 kg ---- § sieving overfraction 320 kg *) ---- å starch fraction A 400 kg *) Starch fraction B 140 kg "*) calculated on the dry matter Analysis of starch fraction B: Protein 11.5% of dry matter Starch 67.1% of dry matter Water 79.3% pH 4.6 Reducing sugar (DE) 5% (DE = dextrose equivalent) 10 15 20 25 30 35 503 286 5 Example 2 Preparation of beer from starch fraction B obtained by a grain starch process Starch fraction B was added in the mashing process of the brewing process so that about 25% of the wort extract was derived from the starch fraction and the remaining 75% from the malt. 16.8 kg (20.7% dry matter) Calcium chloride 30 g Water 85 l The malt was crushed and mixed with water at the same time as the starch fraction, the mash was stirred and its temperature was raised by about 1 ° C / min according to the following program: 50 ° C 30 min 6 3 ° C 20 min 72 ° C 30 min 78 ° C 10 min After mashing, the mash was coarsely filtered using a vessel that was of the same type as the purification tank used in breweries. Solids were separated from solutes and washed in three stages with 78-degree water.
Den erhållna vörten leddes in i ett kokkärl och kokades och humlades enligt ett konventionellt brygg- förfarande. Den fällning som uppstod i kokningsskedet separerades medelst en virvelcyklon; vörten avkyldes och luftades för jäsning.The resulting wort was passed into a pan and boiled and hopped according to a conventional brewing method. The precipitate that formed during the boiling stage was separated by means of a vortex cyclone; the wort was cooled and aerated for fermentation.
Vörtanalys: Extraktkoncentration 11,0 vikt-% alfa-aminokväve 204 mg/1 Beskhet 31 EBU Färg 4, 5 EBc 503 286 10 15 20 25 30 35 6 pH 5,4 Vörten försattes med konventionell bottenjäst (VTT-A-63015, Statens tekniska forskningscentral, Biotekniska laboratoriet, Finland). Den huvudsakliga jäsningen skedde vid l0°C och varade 7 dygn, varefter följde en efterjäsning (l0°C, 4 veckor). Ölkvaliteten testades genom analytisk och sensorisk värdering. Ölanalys: Alkohol Extrakt skenbar halt verklig halt 3,70 vikt-% 2,15 vikt-% 3,85 vikt-% Jäsningsgrad skenbar 80,5 % verklig 65,0 % pH 4,45 Färg 3,5 EBC Beskhet 22 EBU Exemgel 3 Framställning av kornsirap pH-värdet i fraktion B erhállen från en korn- stärkelseprocess (1000 l, 20 % torrsubstans) till 6,2 medelst en 3 %:ig kaliumhydroxidlösning och fraktion B förvätskades i en jet-kokare vid 100°C i fem minuter och därefter i en förvätskningsreaktor vid höjdes 85°C i två timmar. Som enzym användes en värmebeständig alfa-amylas (Spezyme AA 20, tillverkare Cultor Ltd) i en dosering av l l/ton, pà torrsubstansen. Efter för- vätskning var mängden av reducerande socker (DE) 20 %.Wart analysis: Extract concentration 11.0% by weight of alpha-amino nitrogen 204 mg / l Bitter 31 EBU Color 4, 5 EBc 503 286 10 15 20 25 30 35 6 pH 5.4 The wort was added with conventional bottom yeast (VTT-A-63015, Statens Technical Research Center, Biotechnology Laboratory, Finland). The main fermentation took place at 10 ° C and lasted 7 days, followed by a post-fermentation (10 ° C, 4 weeks). The beer quality was tested through analytical and sensory evaluation. Beer analysis: Alcohol Extract apparent content actual content 3.70% by weight 2.15% by weight 3.85% by weight Fermentation rate apparent 80.5% actual 65.0% pH 4.45 Color 3.5 EBC Bitterness 22 EBU Exemgel Preparation of barley syrup The pH of fraction B obtained from a barley starch process (1000 l, 20% dry matter) to 6.2 by means of a 3% potassium hydroxide solution and fraction B was pre-liquefied in a jet digester at 100 ° C for five hours. minutes and then in a pre-liquefaction reactor at 85 ° C for two hours. As an enzyme, a heat-resistant alpha-amylase (Spezyme AA 20, manufacturer Cultor Ltd) was used at a dosage of 11 l / ton, on the dry matter. After liquefaction, the amount of reducing sugar (DE) was 20%.
Proteinfällningen avlägsnades genom centrifuger- ing från den resulterande blandningen och övervätskan avkyldes till 58°C. pH-värdet reglerades till 5,7. Från korn härstammande beta-amylas (Spezyme BBA 1500, till- tillsattes. verkare Cultor Ltd) Försockringstiden var 24 timmar. 10 15 20 25 30 35 503 286 7 Sirapen filtrerades medelst ett vakuumtrumfilter genom ett kiselgurskikt och leddes sedan genom en kat- jonbytare (DOWEX 88, tillverkare Dow Chemicals) och genom en anjonbytare (DOWEX 66, tillverkare Dow Chemi- cals). Sirapen koncentrerades genom avdunstning.The protein precipitate was removed by centrifugation from the resulting mixture and the supernatant was cooled to 58 ° C. The pH was adjusted to 5.7. Barley-derived beta-amylase (Spezyme BBA 1500, added. Manufacturer Cultor Ltd) The saccharification time was 24 hours. 10 15 20 25 30 35 503 286 7 The syrup was filtered by means of a vacuum drum filter through a kieselguhr layer and then passed through a cation exchanger (DOWEX 88, manufacturer Dow Chemicals) and through an anion exchanger (DOWEX 66, manufacturer Dow Chemicals). The syrup was concentrated by evaporation.
Sirapsanalys: Torrsubstans 69,1 % Reducerande socker (DE) 48,8 % pH 4,2 Färg 1295 ICUMSA Aska 1,0 % “l Protein 0,2 % *) Glukos 22,7 % “) Maltos 43,1 % *l Maltotrios 13,9 % *) *) av torrsubstansen Exemgel 4 Framställning av öl av kornsirap I detta experiment ersattes 49 % av ölextraktet med den i Exempel 3 beskrivna kornsirapen.Syrup analysis: Dry substance 69.1% Reducing sugar (DE) 48.8% pH 4.2 Color 1295 ICUMSA Ash 1.0% “l Protein 0.2% *) Glucose 22.7%“) Maltose 43.1% * 1 Maltotrios 13.9% *) *) of the dry substance Example gel 4 Preparation of beer from barley syrup In this experiment, 49% of the beer extract was replaced with the barley syrup described in Example 3.
Vört framställdes genom att blanda krossad malt (lO,5 kg) med vatten (50 l) och genom att mäska lös- ningen enligt följande temperaturprogram: 48°C 15 min 72°C 50 min 78°C 10 min Mäsken filtrerades på sedvanligt sätt och vörten leddes in i en vörtkokare, varefter tillsattes kornsirap (10,2 kg, 69,1 % torrsubstans), motsvarande 70 % med avseende på beskhetskoncentratio- jämfört med den i helmaltvört ingående mängden. samt humle i en mängd nen, Efter kokningen separerades fällningen i en virvelcyk- lon, vörten avkyldes, luftades och jäst tillsattes för jäsning.Wort was prepared by mixing crushed malt (10.5 kg) with water (50 l) and by mashing the solution according to the following temperature program: 48 ° C 15 min 72 ° C 50 min 78 ° C 10 min The mash was filtered in the usual manner and the wort was introduced into a wort boiler, after which barley syrup (10.2 kg, 69.1% dry matter) was added, corresponding to 70% with respect to bitterness concentration- compared to the amount of whole malt wort. and hops in a quantity nen. After boiling, the precipitate was separated in a vortex cyclone, the wort was cooled, aerated and yeast was added for fermentation.
Vörtens sammansättning var följande: 'soz 10 15 20 25 286 Extrakt Beskhet Färg pH Fritt alfa-aminokväve Koagulerande kväve Slutjäsningsgrad skenbar verklig 12,3 vikt-% 28 EBU 7,5 EBC 4,8 121 mg/1 21 mg/l 86,1 % 69,7 % Jäsningsskedet utfördes på samma sätt som i exempel 2. Både analytisk och sensorisk värdering visade att det färdiga ölet kvalitetsmässigt motsvarade konven- tionellt öl av helmalt. Ölanalys: Alkohol Extrakt skenbar halt verklig halt Jäsningsgrad skenbar verklig Beskhet Färg Sensorisk värdering: Vitsord 4 (mycket bra; 4,20 vikt-% 2,15 Vikt-% 4,05 vikt-% 82,5 % 66,5 % 14 EBU 6,0 EBc skala 1-5)The composition of the wart was as follows: 'soz 10 15 20 25 286 Extract Bitter Color pH Free alpha-amino nitrogen Coagulating nitrogen Final degree of fermentation apparent real 12.3% by weight 28 EBU 7.5 EBC 4.8 121 mg / l 21 mg / l 86, 1% 69.7% The fermentation stage was carried out in the same way as in Example 2. Both analytical and sensory evaluation showed that the finished beer corresponded in terms of quality to conventional beer of whole malt. Beer analysis: Alcohol Extract apparent content actual content Fermentation apparent actual Bitterness Color Sensory rating: Grade 4 (very good; 4.20% by weight 2.15% by weight 4.05% by weight 82.5% 66.5% 14 EBU 6.0 EBc scale 1-5)
Claims (4)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI884425A FI81606C (en) | 1988-09-27 | 1988-09-27 | Process for making beer |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| SE8903060D0 SE8903060D0 (en) | 1989-09-18 |
| SE8903060L SE8903060L (en) | 1990-03-28 |
| SE503286C2 true SE503286C2 (en) | 1996-05-13 |
Family
ID=8527096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SE8903060A SE503286C2 (en) | 1988-09-27 | 1989-09-18 | Brewing beer using corn-starch fraction |
Country Status (3)
| Country | Link |
|---|---|
| CA (1) | CA1336271C (en) |
| FI (1) | FI81606C (en) |
| SE (1) | SE503286C2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2375431C1 (en) * | 2009-03-20 | 2009-12-10 | Олег Иванович Квасенков | Production method of flavoured dark beer |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI92331C (en) * | 1992-03-16 | 1997-12-29 | Alko Yhtioet Oy | Process for making a brewery raw material |
-
1988
- 1988-09-27 FI FI884425A patent/FI81606C/en not_active IP Right Cessation
-
1989
- 1989-09-18 SE SE8903060A patent/SE503286C2/en not_active IP Right Cessation
- 1989-09-26 CA CA000613137A patent/CA1336271C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2375431C1 (en) * | 2009-03-20 | 2009-12-10 | Олег Иванович Квасенков | Production method of flavoured dark beer |
Also Published As
| Publication number | Publication date |
|---|---|
| FI884425L (en) | 1990-03-28 |
| CA1336271C (en) | 1995-07-11 |
| SE8903060D0 (en) | 1989-09-18 |
| SE8903060L (en) | 1990-03-28 |
| FI81606C (en) | 1990-11-12 |
| FI884425A0 (en) | 1988-09-27 |
| FI81606B (en) | 1990-07-31 |
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