SU128424A1 - Method for the production of beer using mold fungi - Google Patents
Method for the production of beer using mold fungiInfo
- Publication number
- SU128424A1 SU128424A1 SU633618A SU633618A SU128424A1 SU 128424 A1 SU128424 A1 SU 128424A1 SU 633618 A SU633618 A SU 633618A SU 633618 A SU633618 A SU 633618A SU 128424 A1 SU128424 A1 SU 128424A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- beer
- production
- mold fungi
- malt
- taste
- Prior art date
Links
Description
, В основном азт. св. № 75467 описан способ производства пиза с применением плесневых грибков, согласно которому- нзамен части солода используют амилолитические и протеолитическпе-ферменты плесневого грибка Аспергиллюс орызе и.неСоложенное зерновое сырье. Применение ферментных препаратов, получаемых с помощью микроорганизмов (плесневых грибов) позвол ет замен ть до 50% солода несоложенным зерновым сырьем. Остающиес 50% солода оказываютс достаточными, чтобы сообщить пиву свойственный ему СОЛОДОЕ-ЫЙ вкус и аромат, без ухудшени его органолептических показателей,по сравнению с чисто солодовым пивом. Повышение доли несоложенного сырь сверх 50% при изве):тной технологии затирани уже отрицательно сказываетс на вкусовых и ароматических свойсТ1вах получаемого пина. , , ., Mostly ats. St. No. 75467 describes a method for the production of pisa using mold fungi, according to which the amylolytic and proteolytic enzymes of the mold fungus Aspergillus oryze and non-composited grain raw materials are used. The use of enzyme preparations obtained with the help of microorganisms (mold fungi) makes it possible to replace up to 50% of the malt with unmalted grain raw materials. The remaining 50% of the malt turns out to be sufficient to inform the beer’s MALT taste and aroma, without compromising its organoleptic characteristics, as compared to purely malt beer. An increase in the proportion of raw material in excess of 50% when izvat): this mashing technology already adversely affects the taste and aroma properties of the obtained pin. ,,
По описываемому способу дл ароматизации и придани солодового вкуса пиву примен ют продукты реакциимеланоидинообразованн , получаемые одним из известных способов, что позвол ет исключить солон полностью или на 85-90%. Образующиес в результате взаимодейстни сахароз и аминокислот темно-окрашенные продукты - меланоидины, различные альдегиды и органические кислоты, обусловливают окраску вкус и аромат солода.The described method for flavoring and flavoring the malt taste of beer is applied to the reaction products of melanoid-formed, obtained by one of the known methods, which eliminates the solon completely or by 85-90%. The dark colored products, melanoidins, various aldehydes and organic acids, resulting from the interaction of sucrose and amino acids, cause the taste and aroma of malt to be colored.
- . Технологический процесс -производства пива осуществл ют следующим образом.Затор на соответствующей стадии нодЕ:ергают гидротермической обработке, способ,ствующей протеканию реакций ,мела ноидинообразовани . Затирание ведут в три доновных 1- стади -- предварительна ферментаци затора иа несоложеного сырь дл накоплени в нем в-. The technological process of beer production is carried out as follows. Foam at the appropriate stage of the node E: hydrothermal treatment is processed, the method leading to the course of reactions, melonoid formation. The mashing is carried out in three don stages; the first stage is the preliminary fermentation of the mash of unmallocated raw material for accumulation in it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU633618A SU128424A1 (en) | 1959-07-11 | 1959-07-11 | Method for the production of beer using mold fungi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU633618A SU128424A1 (en) | 1959-07-11 | 1959-07-11 | Method for the production of beer using mold fungi |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU75467A Addition SU25492A1 (en) | 1930-09-01 | 1930-09-01 | Drying trolley for curved wood semi-breeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU128424A1 true SU128424A1 (en) | 1959-11-30 |
Family
ID=48399635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU633618A SU128424A1 (en) | 1959-07-11 | 1959-07-11 | Method for the production of beer using mold fungi |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU128424A1 (en) |
-
1959
- 1959-07-11 SU SU633618A patent/SU128424A1/en active
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