SU463269A3 - The method of obtaining protein product in the production of beer wort - Google Patents

The method of obtaining protein product in the production of beer wort

Info

Publication number
SU463269A3
SU463269A3 SU1768666A SU1768666A SU463269A3 SU 463269 A3 SU463269 A3 SU 463269A3 SU 1768666 A SU1768666 A SU 1768666A SU 1768666 A SU1768666 A SU 1768666A SU 463269 A3 SU463269 A3 SU 463269A3
Authority
SU
USSR - Soviet Union
Prior art keywords
protein
beer wort
protein product
production
wort
Prior art date
Application number
SU1768666A
Other languages
Russian (ru)
Inventor
Карл Иоган Энстрем Ларс
Original Assignee
Альфа-Лаваль Аб (Фирма)
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 Альфа-Лаваль Аб (Фирма) filed Critical Альфа-Лаваль Аб (Фирма)
Application granted granted Critical
Publication of SU463269A3 publication Critical patent/SU463269A3/en

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
    • C12C7/00—Preparation of wort
    • C12C7/14—Lautering, i.e. clarifying wort
    • C12C7/175—Lautering, i.e. clarifying wort by centrifuging
    • 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
    • C12C1/02—Pretreatment of grains, e.g. washing, steeping
    • 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
    • C12C9/00—Methods specially adapted for the making of beerwort
    • C12C9/02—Beerwort treatment; Boiling with hops; Hop extraction

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)
  • Peptides Or Proteins (AREA)

Description

Белковый продукт содержит (в%) : 3,0 лизина , 2,1 метиоиина, 1,4 триптофана, 2,1 гистидина , 4,8 аргинина, 5,5 аспаргиновой кислоты, 23,2 глутаминовой кислоты, 12,9 пролииа, 1,3 цистина, 3,3 треонина, 4,4 серина, 3,1 глицина, 3,7 аланина, 5,3 валина, 4,3 изолейцина, 7,6 лейцина, 4,1 тирозина и 6,3 фенил ал анииа.The protein product contains (in%): 3.0 lysine, 2.1 methyioin, 1.4 tryptophan, 2.1 histidine, 4.8 arginine, 5.5 aspartic acid, 23.2 glutamic acid, 12.9 prolia, 1.3 cystine, 3.3 threonine, 4.4 serine, 3.1 glycine, 3.7 alanine, 5.3 valine, 4.3 isoleucine, 7.6 leucine, 4.1 tyrosine and 6.3 phenyl al annea.

Пример 1. 10000 кг/час суспензии, содержащей 10% сухого вещества и 306 кг белков, пропускают через центробежное сито с двум  концентрическими коническими ситами, 5000 кг/час суспензии, содержащей 780 кг белков, подают в центрифугу и получают 780 кг/час осадка, после сущки которого остаетс  156 кг измельченного белкового продукта , содержащего 54% белков, или 84,5 кг чистого белка.Example 1. 10,000 kg / h of suspension containing 10% dry matter and 306 kg of proteins is passed through a centrifugal sieve with two concentric conical sieves, 5000 kg / hour of suspension containing 780 kg of proteins, is fed to a centrifuge and 780 kg / hour of sediment are obtained , after the essence of which 156 kg of crushed protein product containing 54% of proteins, or 84.5 kg of pure protein, remain.

Измельченный белок получают из зерна, обработанного водой при 70°С. Он пригоден дл  потреблени  в качестве добавок к Xv4e6y и другим продуктам питани , а также дл  получени  белка в чистом виде.The crushed protein is obtained from grain treated with water at 70 ° C. It is suitable for consumption as an additive to Xv4e6y and other foods, as well as for obtaining protein in pure form.

При аппарате непрерывного дейСТ1ВИЯ получают 80 л/час сусла, содержащего 12% сухого вещества, центрифугируют его и отдел ют 420 г/час белкового продукта, содержащего 28% твердых веществ, сущат и получают 120 г измельченного белка, содержащего 98% сухого вещества и 61% белков.When the apparatus is continuous, 80 l / h of wort containing 12% of dry matter is obtained, it is centrifuged and 420 g / h of the protein product containing 28% of solids is separated, and 120 g of crushed protein is obtained, containing 98% of dry matter and 61 % of proteins.

4 Пред м е т и з о б р е т е н и  4 PREPARATIONS AND RESULTS

Claims (5)

1.Способ получени  белкового продукта при производстве пивного сусла, предусматривающий экстракцию пивного сусла затиранием предварительно тонкоизмельченного белковосодержащего сырь  и центрифугирование суспензии, содержащей нерастворивщиес  в liponecce затирани  частицы, отличающийс   тем, что, с целью увеличени  содержани  белка в иродукте, перед центрифугированием из суспензии отдел ют целлюлозные остатки путем последовательного пропускани  ее через вращающиес  сита с размером отверстий 100-200 и 20-50 мк.1. A method of obtaining a protein product in the production of beer wort, involving the extraction of beer wort by mashing pre-finely ground protein-containing raw material and centrifuging a suspension containing mashing particles that are insoluble in liponecce, characterized in that, in order to increase the protein content in the product, they will cellulose residues by successive passing through rotating sieves with aperture size of 100-200 and 20-50 microns. 2.Способ по п. 1, отличающийс  тем, что белковосодержащее сырье дл  затирани  измельчают до размера частиц менее 500 мк.2. A method according to claim 1, characterized in that the protein-containing raw materials for mashing are ground to a particle size of less than 500 microns. 3.Способ по пп. 1, и 2, от л и ч а ю П1,и и с  тем, что суспензи  представл ет собой пивное сусло.3. Method according to paragraphs. 1, and 2, from L and H and U P1, and so that the suspension is a beer wort. 4.Способ по пп, 1-3, отличающийс  тем, что суспензи  представл ет собой водный раствор зерен, отдел емых при экстракции сусла.4. Method according to any one of claims 1 to 3, characterized in that the suspension is an aqueous solution of the grains separated during the extraction of the wort. 5.Способ по пп. 1-4, отличающийс  тем, что полученный белковый продукт высушивают .5. Method according to paragraphs. 1-4, characterized in that the protein product obtained is dried.
SU1768666A 1971-04-06 1972-04-04 The method of obtaining protein product in the production of beer wort SU463269A3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE04457/71A SE357295B (en) 1971-04-06 1971-04-06

Publications (1)

Publication Number Publication Date
SU463269A3 true SU463269A3 (en) 1975-03-05

Family

ID=20264239

Family Applications (1)

Application Number Title Priority Date Filing Date
SU1768666A SU463269A3 (en) 1971-04-06 1972-04-04 The method of obtaining protein product in the production of beer wort

Country Status (12)

Country Link
BE (1) BE781677A (en)
CA (1) CA967490A (en)
CS (1) CS160605B2 (en)
DD (1) DD96392A5 (en)
DE (1) DE2216225A1 (en)
FR (1) FR2132413B1 (en)
GB (1) GB1363578A (en)
NL (1) NL7204252A (en)
PL (1) PL83531B1 (en)
SE (1) SE357295B (en)
SU (1) SU463269A3 (en)
ZA (1) ZA722307B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB201615795D0 (en) 2016-09-16 2016-11-02 Mars Inc Food protien ingredient and processes for producing the same
CN110800860A (en) * 2019-12-03 2020-02-18 安徽联河股份有限公司 A apparatus for producing for rice protein powder

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1062658B (en) * 1954-10-06 1959-08-06 Frederick L G Kunz Method and circuit arrangement for the production of wort

Also Published As

Publication number Publication date
SE357295B (en) 1973-06-25
PL83531B1 (en) 1975-12-31
CS160605B2 (en) 1975-03-28
GB1363578A (en) 1974-08-14
NL7204252A (en) 1972-10-10
BE781677A (en) 1972-10-05
DD96392A5 (en) 1973-03-20
CA967490A (en) 1975-05-13
ZA722307B (en) 1972-12-27
FR2132413B1 (en) 1974-12-20
FR2132413A1 (en) 1972-11-17
AU4026372A (en) 1973-05-03
DE2216225A1 (en) 1972-10-26

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