Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1995-08-14
1998-06-09
Lacey, David L.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 14, 426 16, 426 28, 426 29, 426 30, 426492, 426493, 426592, C12L 700, C12L 1107, C12L 1109, C12L 1204
Patent
active
057629919
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF INVENTION
This invention relates to a process of producing beer, wherein starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. Beer is a generic term for all beverages produced from starch-containing raw materials by alcoholic fermentation. After the fermentation, a part of the alcohol can be removed from the beer. Alcohol-containing beer (draft beer or strong beer) contains more than 2.5% by volume alcohol. Low-alcohol beer contains less than 2.5% by volume and preferably less than 1% by volume alcohol, and non-alcoholic beer contains less than 0.05% by volume alcohol.
Starch-containing raw materials cannot be fermented directly but must previously be saccharified by an activity of hydrolytic enzymes (amylases, proteases, glucanases). By the saccharification the starch is converted to dextrins and fermentable sugars. The malt usually employed to produce beer is generally derived from suitable kinds of barley in that the barley is initially germinated at 15.degree. to 18.degree. C. for several days and the germinated barley is subsequently dried at temperatures up to 100.degree. C. In the malt from which dust and germs have been removed a part of the starch is already in the form of dextrins and maltose and salt malt also contains native hydrolytic enzymes, which during the preparation of the wort complete the saccharification of the starch. That malt is disintegrated and the disintegrated malt is mashed with water and is treated at 35.degree. to 75.degree. C. to complete the saccharification and to dissolve the dextrins and the fermentable sugars. After the insoluble constituents (grain residue) have been removed, the wort is boiled. Before and/or during the boiling the sort is flavored with hops or hop extract. After the grain residue has been removed and the hopped wort has been cooled, the oxygen required for the fermentation is added and the fermentation is performed at 6.degree. to 20.degree. C. for several days. An afterfermenation is effected at -2.degree. to 3.degree. C. The beer is then filtered and CO.sub.2 is optionally added. If unmalted cereals or other starch-containing raw materials are used rather than malt, the saccharification will be effected in special cases in that the starch-containing ground raw materials are mixed with water and are subsequently digested with non-native hydrolytic enzymes and are thus converted to dextrins and fermentable sugars.
All process stages of the beer production are normally carried out by a batch processing. To improve the economy of the production of beer, a semicontinuous or continuous brewing has already been proposed. The continuous production of beer with the aid of immobilized yeast cells has intensely been studied for some years but has again and again been criticized for being not entirely satisfactory for various reasons.
publication by P. Kollnberger, Brauindustrie June 1991, pages 514 to 520, gives a general review on continuous brewing processes and arrives at the result that complete plants for a continuous production of beer have not been disclosed thus far because the production of beer depends on such a large number of factors that a complete continuous process would not be justified.
In the publication by L. Ehnstrom, Food Engineering int'l, December 1976, pages 22 to 27, a continuous process of producing sort is disclosed in Which the raw materials are ground in a dry state to a particle size from 100 to 500 micrometers and mashing is effected in a tubular reactor, in which lautering is effected by a countercurrent extraction in a plurality of separators and boiling is effected in that steam at 140.degree. to 150.degree. C. is directly injected under pressure and this is followed by a pressure relief into a vacuum to a temperature of 65.degree. to 95.degree. C.
The publication by S. Julin and H. Berger, Brauwelt 15, 1979, pages 492 to 494, proposes a high
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Bodmer Roland Herbert
Bonsch Rudolf
Dziondziak Klaus
Eichelsbacher Michael Karl Hans
Mitschke Peter
Lacey David L.
Metalgesellschaft Aktiengesellschaft
Sherrer Curtis E.
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