SU614130A1 - Complex fermentation preparation for obtaining beer wort from unmalted material - Google Patents

Description

having the following activity by component, units / rj Bacterial 400000-800000. cS-amylase Mushroom OS 270000-600000 -amylase Bacterial protease Mushroom proEndo-P-glu600-1000 kanase Exo-hemicell 200-400 lulase In this case, the amylolytic and proteolytic enzymes of bacteria and fungus are in the ratio 2-1: 1 and 32; 1 , - respectively, and the drug has the following total activity, units / g: (0.8-1.2) - 10 ° C - amylase 80-120 Protease Endo-1% -gluco 600-1000 Exo-hemicell 200-400 lulase Activity is expressed in standard international units. The determination of -oC-amylase and protease (PST / I) is carried out according to method 2, endo-fi-glucanase according to TU 59-129344-6-75, hemicellulase according to method h. The complex enzyme preparation can be used with any of the known mashing methods to obtain a wort (infusion, single brew, or other) when it is administered at one time at the beginning of the process or often at different mashing stages. The enzyme preparation, depending on the percentage of processed unmalted raw material and its quality, is dosed as follows: during processing of 100, 70 and 50% of barmen, 0.08-0.2, 0.025-0., 07 and 0.01-0 are metered, 02% of the total amount of the processed raw material, respectively. Example 1. A complex enzyme preparation is obtained as follows. 25 g of bacterial amylase obtained by H3BactCEus eubmie and having an activity, units / g: about 2.5 amylase 10 10, p-glucanase 2000, exo-hemicellulase 200 are mixed; 20 g of fungal amylase obtained from Aa-pergiEHus oryzae, having an activity of CC -amylase 2.0 10, / b-glucanes 200, exo-hemicellulase 400; 35 g of bacterial protease obtained from RECEB eubiiEis, and protease 200 active activity, (L-glucanases 500, exo-hemicellulase 300; 20 g of fungal protease obtained from Aeper ii 8U8 and activity of proprotease 150, p-glucanase 400, exo - hemicellullae 400. A preparation with activity is obtained in v / g "oC-amylase1,025 10 Protease100 Endo-β-glucanase .795 Exo-hemicellulase315 and a gray powder. The proposed complex enzyme preparation is used in the following manner. Example 2. During processing 100% unmarked barley take 1.2 l of water and 300 g crushed and malted barley and add the enzyme preparation specified in example 1 in an amount of 0.14% by weight of the raw material. The plug is kept under continuous stirring for 30 minutes at 45, 52 and 65 ° C, then without stirring for 20 minutes at, after which the liquid part is separated decanted into a free mash boiler, and heated with continuous stirring, heated to 30 minutes at this temperature, then heated to boiling, boiled for 30 minutes at elevated pressure (0.40, 6 pts) to flavor the mash, cool with a previously separated liquid part nd mash at 72-73 ° C. After 10-15 minutes holding at this temperature the mash is heated to 75 s and filtered. The resulting mash is practically the same as the standard malt wort in analytical terms. Example 3. The use of the drug in the processing of 50% unfermented barley and 50% malt, Crushed unmalted barley Crushed malt An enzyme preparation obtained 0.2% of the whole ma-; in example 1, raw materials are processed, of which 0.016% was introduced in the first stage at the beginning of mashing according to the above regime, but without the use of elevated pressure, and 0.004% in the second stage into a combined mash. Everything is as in Example 2. The degree of use of the constituent parts of the grain with the claimed preparation in the processing of 100 and 50% unmalted barley is higher than in the ordinary wort. obtained with amilorizine Ph and with the best known bacterial preparations recommended for brewing with the imported preparation Brueneim (Gollan di, firm Naarden). Data on the use of the constituent parts of the grain by various enzyme preparations are presented in Table 2. The use of the proposed complex enzyme preparation increases the degree of use of the extract of raw materials by 1.5-1.8%. The beer obtained in the usual way from this wort is not inferior in its chemical composition and physicochemical properties to malt beer. The effectiveness of the proposed drug is explained by a certain ratio of fungal and bacterial ct-amylase, protease, exo-hemicellulase and endor-glucanase. Bacterial amylase contributes to a higher yield of the extract, mushroom increases the degree of fermentation. The combination of certain amounts of bacteriological and fungal proteases provides a high degree of utilization of protein substances of raw materials (barley) (and thus an increase in the yield of the extract) with the simultaneous accumulation of a sufficient amount of low molecular weight proteolysis products for the normal viability of the yeast. The presence of the fungal and bacterial exo-hemicellulase and endo-J-glucanase in the complex enzyme preparation promotes the hydrolysis of non-starch polysaccharides of barley, including hemicellulose endrsperm and / i-glucan. Bacterial preparations contain more vndo-Ji-glucanase and are more terribly stable, however, they possess less exo-hemicellulase activity than fungal ones. The peculiarity of the fungi is the deeper hydrolysis of barley endosperm hemicelluloses, therefore a combination of bacterial and fungal / i-glucanase and hemicellulase in the complex preparation is advisable. Table 1

21-29

(2.0-3.0). ten"

(1.5-2.5) .10

15-23

Bacterial protease 31-39

Mushroom

protease - 17-25

Offer103, 0

00 50 emu 99.8

Bryanzim

Offer101, 3

50 emy

1500-2500 150-250

150-250 300-500

150-250 400-600 200-400

300-500 300-500

100-200

(Table 2

69.61,37874,018.4

62.71,43668,016.0

Claims (3)

74,01,380 78,2i9,4 Claim 1. Comprehensive enzyme preparation for the production of a beer wort from a non-salted raw material containing bacterial a-amylase and a fungal protease, characterized in that, in order to make the most complete use of the constituent parts of the grain and to obtain a wort close to on carbohydrate and nitrogen composition to malt, the preparation additionally contains fungal X-amylase, bacterial protease, β-glucanase and hemicellulase with the following activity ratios, u / g Bacterial 400000-800000 wC -amylase Mushroom os20000-60UOOO -amil for Bacterial protease Mushroom protease f-glucanase. 600-1000 Hemicellulase 2 UO-400 2. The preparation according to claim 1, characterized in that preparations obtained from BaciCfus are used as bacterial et-amylase and preparations made from Aspapg as bacterial et-amylase -.f herT. 3. A preparation according to claim 1, characterized in that pre-drugs obtained from BaciEEui suttvs-js are used as bacterial proteases, and preparations made from Aspepg-Veeus and Abpepgiteos tecpicoea are sources of fungal protease. Tye. in collection for examination: 1. German Patent No. 2223656, cl. -Q and 22/10, 1973, 2. Molecular biologists, vol. 10, Naukova Dumka, Kiev, 1974, p. 43-53. . 3. Application biochemistry and microbiology, t. XTi, vol, 5, 1.976.