US2000169A - Process of production of malt sirup - Google Patents

Description

I Patented May 7, 1935 standpoint and that UNITED STATES PATENT OFFICE 2,000,169 PROCESS OF PRODUCTION OF MALT SIRUP Herbert G. Gore, 'Scarsdalm'and Stephen Jozsa and Charles N. Igrey, New

ork, N. Y., assignors to Standard Brands Incorporated, Dover, Del., a corporation of Delaware No Drawing. Application January 11, 1930,

Serial No.- 420,280

5 Claims. (01. 99-11 This invention relates to malt sirup and to processes of manufacturing the same, and has as its general object the production of a malt sirup havingv improved properties by a novel process and in an eflicient and economical manner.

A more particular object of the invention is to provide a highly concentrated malt sirup having improved stability and keeping qualities and being substantially free from gas formation during shelf storage in sealed containers.

Other objects of the invention will in part be obvious and will in part appear hereinafter.

The invention accordingly comprises the several steps and the relation and order of one or more of such steps with respect to each of the others, and the product possessing the features, properties, and the relation of constituents, which are exemplified in the following detailed disclosure, and the scope of the application of which will be indicated in the claims.

Heretofore, it has been found that when concentrated malt sirups of 80% solids or over are sealed in cans and kept in storage for any length of time under usual shelf conditions, there is a marked tendency toward formation of gas in the can resulting in a consequent loss of the product due to unsalability and breakage. In order to minimize this loss, it has been necessary either not to concentrate the sirup to such a high degree or to store it under refrigerated conditions. An endeavor has also been made to minimize the effect by evacuating the containers just prior to the sealing operation. Although such refrigerated storage conditions and the evacuation of the containers just prior to scaling can be used with good results in connection with the product prepared in accordance with the present invention, nevertheless it has been discovered that by the present improved procedure the tendency toward such gas formation can be largely minimized or even substantially dbviated and the resultant product may be stored in sealed containers under ordinary conditions for long periods of time without the formation of sufiicient gas to cause swelling or breakage of the container.

While it is unnecessary and generally undesirable to hazard a theory as to the cause of such gas formation, the inventors have ascertained that samples of malt sirups heretofore manufactured and showing marked evidences of swelling are substantially sterile from the bacteriological the gas formation is apparently largely caused by the decarboxylation sufficient time to insure the temperature necessary to a slight acidity.

in the sirup as a result of a combination of sugars such as maltose with leucine and other amino acids in accordance with the Maillard reaction.

Accordingly, the present improved process is 5 carried out in a manner such as to minimize or substantially eliminate the formation of these lower forms of nitrogen compounds in the sirup and such result is accomplished generally by the use of higher initial mash temperatures than 10 those-usually used and by the subsequent destruction or rendering ineffective of the proteolytic enzymes. More particularly, the mashing operation is carried out at a temperature in the neighborhood 15 of C.; those temperatures at which proteolysis-is known to be most active in so far as possible avoided, and after saccharification the malt is heated to a temperature in the neighborhood of 90 C. and held there for a short but destruction of the proteolytic enzymes.

= Although, as will be readily understood by one skilled in the art, the materialsused in the preparation of the malt sirup may be varied in accordance with the preference of the manufacturer without departing from the spirit of the present invention, the present improved results may be obtained if the saccharification or conversion of the starchy materials ,into sugar by malt be accomplished by rapidly bringing the mash to a temperature of about 70 0., holding it there for a period of about two hours to convert the starch and subsequently destroying the proteolytic enzymes by bringing the mash or the filtered wort therefrom to a temperature of about 90 C. and holding itat such for a period of about half an hour.

The wort may then be concentrated to solids or over, and packaged in the usual manner, preferably after adjusting its reaction if It is desirable also to obtain a good vacuum in the can and this may be accomplished by means-of steam or by canning in vacuo. 45

In a preferred form, the process is carried out with the utilization of a malt which has been germinated only a short time and which has been dried with a relatively high temperature, since sirups made from such malts have been 50 found to form gas less readily than sirups made in the same manner but from malts not so treated.

Since certain changes in carrying out the above process, and certain modifications in the 55 product which embody the invention may be made without departing from its scope, it is intended that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense.

It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described, and all statements of the scope of the invention which, as a matter of language, might be said to fall therebetween.

Having described our invention, what we claim as new and desire to secure by Letters Patent, 1s:

1. The process of manufacturing a stable highly concentrated malt sirup which includes as steps, in combination, preparing a mash including starchy materials, water and malt, rapidly bringing the mash to a temperature of about C. to avoid proteolysis and holding until the starch reaction is no longer obtained, subsequently heating the mash to a temperature in the neighborhood of 90 C. to destroy effectively the proteolytic enzymes, and separating the wort from the mash and concentrating the wort to about solids or over.

2. The process of manufacturing a stable, highly concentrated malt sirup which includes as steps, in combination, preparing a mash including starchy materials, water and malt, converting the starch into sugar by rapidly bringing the mash to a temperature in the neighborhood of 70 C. to avoid excess proteolysis and holding.until the starch reaction is no longer obtained, subsequently heating the mash to a sufliciently high temperature to destroy effectively the proteolytic enzymes, separating the wort from the mash and concentrating to about 80% solids or over.

3. The process of manufacturing a stable, highly concentrated malt sirup which includes as steps, in combination, preparing a mash including starchy materials, water and malt, converting the starch into sugar by rapidly bringing the mash to a temperature in the neighborhood of 70 C. to avoid excess proteolysis and holding until the starch reaction is no longer obtained, subsequently heating the mash to a suflficiently high temperature to destroy effectively the proteolytic enzymes, separating the wort from the mash and concentrating to about 80% solids or over, said malt being of a type such as is prepared by short germination and high temperature drying.

4. The process of manufacturing a stable, highly concentrated malt sirup which includes as steps, in combinatiornpreparing a mash including starchy materials, water and a malt which has been prepared by short germination and drying at a relatively high temperature, converting the starch into sugar by rapidly bringing the mash to a temperature in the neighborhood of 70 C. to avoid excess proteolysis and holding until the starch reaction is no longer obtained, subsequently heating the mash to a temperature in the neighborhood of C. to destroy effectively the proteolytic enzymes, separating the wort from the mash and concentrating to about 80% solids or over.

5. The process of manufacturing a stable, highly concentrated malt sirup which includes as steps, in combination, preparing a mash including starchy materials, water and malt, con verting the starch into sugar by rapidly bringing the mash to a temperature in the neighborhood of 70 C. to avoid excess proteolysis and holding until the starch reaction is no longer obtained, subsequently heating the mash to a sutficiently high temperature to destroy effectively the proteolytic enzymes, separating the wort from the mash and concentrating the wort so obtained by removal of a substantial part of the water content thereof;

HERBERT C. GORE. STEPHEN JozsA. CHAS. N. FREY.