Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Preparing compound containing saccharide radical
Patent
1993-09-03
1996-07-16
Rollins, John W.
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Preparing compound containing saccharide radical
426 16, 426 29, 426 30, 435 41, 4352911, 4352916, C12C 1100, C12C 100, C12P 100
Patent
active
055366503
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
This invention relates to a process for the continuous preparation of wort, comprising the continuous enzymatic conversion of malt to a mash. Moreover, the invention is concerned with the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, an enzyme source and water. The invention also relates to a continuous process for the preparation of wort, comprising the above steps followed by a continuous separation of the spent grain from the mash.
DESCRIPTION OF RELATED ART
When making beverages from cereals, more in particular when brewing beer, wort is used. A conventional preparation of wort occurs by mixing the starting materials, e.g., comprising unmalted grain (maize) and water. The solid materials are first crushed (pulverized) and then mixed with the water. The resulting suspension is kept for some time at a temperature of at least 40.degree. C. in the presence of an enzyme source, e.g., malt. Gelatinization and liquefaction thereby occur. In a next step the enzymatic conversion of the mixture (mash) is continued after supplementary addition of malt and/or an external enzyme source.
It is also possible to prepare wort on the basis of malt and water. Then the first step is omitted.
The product thus obtained consists mainly of water, insoluble components of the raw materials, as well as soluble components thereof, such as fermentable and unfermentable sugars and proteins. In the conventional method this mixture is filtered to remove the insoluble components, the spent grain. The filtrate or extract is the wort. For brewing beer, hops is then added to the wort, which is boiled. The flakes formed, if any, are removed, and the wort is cooled to about 8.degree. C. and fermented.
In the past much research was done into the continuous performance of the steps of gelatinization, liquefaction and conversion to fermentable and unfermentable sugars. In particular, research was done into the performance of these steps in an envelope heat exchanger (Food Engineering Int'l, Dec. 76, pp. 22-27). This research, however, did not result in a commercial use.
The object of this invention is to provide a method for the continuous preparation of wort, in which no problems occur with respect to contamination and the like, and which has the additional advantage that there are no or substantially no restrictions relative to the particle size of the raw materials to be used.
SUMMARY OF THE INVENTION
The invention therefore relates to a process for the continuous preparation of wort, comprising the continuous enzymatic conversion of malt in a rotating disc contactor and separation of spent grain from mash in a separation unit. The invention also relates to such a process comprising the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, an enzyme source and water in a rotating disc contactor, addition of malt and/or an enzyme source to the resulting product, enzymatic conversion of that product and separation of the spent grain from the mash in a separation unit.
Preferably, the enzymatic conversion is carried out continuously in a rotating disc contactor.
It is possible to carry out the process in one or more rotating disc contactors. The number of contactors partly depends on the nature of the raw materials to be used.
BRIEF DESCRIPTION OF THE DRAWINGS
The invention is illustrated with reference to the accompanying drawings, which show an example of a process scheme according to a preferred embodiment of the invention, as well as an embodiment of two membrane filtration systems.
FIG. 1 shows a process scheme of a preferred embodiment of the process according to the invention.
FIG. 2 shows a detailed embodiment of the three-stage counterflow membrane filtration unit.
FIG. 3 shows an embodiment of a cross-flow membrane filtration unit.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS OF THE INVENTION
When unmalted grain is used, two reaction steps are carried out, in the first of which the pulverized material is ge
REFERENCES:
patent: 2127759 (1938-08-01), Silhavy
patent: 2309989 (1943-02-01), Salzman
patent: 3048489 (1962-08-01), Blum
patent: 3216345 (1965-11-01), Rigby
patent: 3989848 (1976-11-01), Moll et al.
patent: 4285975 (1981-08-01), Glenister
patent: 4409246 (1983-10-01), Stewart
patent: 4622224 (1986-11-01), Owades
patent: 4844932 (1989-07-01), Daoud
patent: 4861608 (1989-08-01), Versteegh
patent: 4995979 (1991-02-01), Versteegh
patent: 5453285 (1995-09-01), Versteegh
Article--"Determination of the filterability of wort and beer" (Nov. 1984), pp. 175-176 Brauweit Int'l.
Heineken Technical Services B.V.
Rollins John W.
Ware Deborah K.
LandOfFree
Process for the continuous preparation of wort does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for the continuous preparation of wort, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the continuous preparation of wort will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1783910