Production of brewer's wort

Details Production of brewer's wort Production of brewer's wort

1980-01-29

1981-08-25

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 16, 435 93, C12C 700, C12C 900

Patent

active

042859751

ABSTRACT:
Brewer's wort is prepared by a process comprising the steps of forming at 82.degree. to 88.degree. C. an aqueous mash containing malted cereal, unmalted cereal and an effective amount of a starch liquefying thermostable alpha amylase; maintaining the mash at such temperature until a substantial amount of the cereal starch has been liquefied; cooling the mash to a temperature of 60 to 65.degree. C.; adding an effective amount of starch saccharifying diastatic enzyme to the mash; maintaining the resulting mixture at 60 to 65.degree. C. until a substantial amount of the cereal starch has been saccharified; then raising the temperature of the mash to at least 72.degree. C. and maintaining the mash at this temperature until the starch has been completely converted.

REFERENCES:
patent: 2790718 (1957-04-01), Nugey
patent: 2951762 (1960-09-01), Nugey
patent: 3353960 (1967-11-01), Bavisotto
patent: 3713840 (1973-01-01), Quittenton
patent: 3912590 (1975-10-01), Slott et al.
patent: 4092434 (1978-05-01), Yoshizumi et al.

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