| 摘要 |
1367947 Wort and beer SCHWARZ SERVICES INTERNATIONAL Ltd 18 Nov 1971 [22 March 1971] 53546/71 Heading C6E A wort comprising at least 20 wt. per cent raw cereal grain (based on the total mash bill), 5-35 wt. per cent malt and, optionally, up to 45% starchy cereal grain adjunct is made by (a) forming a mash from the cereal grain and a discrete proteolytic enzyme e.g. papain, ficus, or a bacterial or fungal protease (b) keeping the mash at 4À9-6À5 pH and 40-60‹C for up to 480 mins (c) adding the malt and, optionally, the adjunct at any time during (a) and (b), then (d) raising the temperature to 60-75‹C to produce the desired amount of formentable sugar and (e) separating the wort from the residual solids. The raw cereal grain may be barley, wheat, or rye. The mash may be heated, just prior to the separation step, to inactivate enzymes. The enzyme is preferably used in an amount of at least 10 Azocoll units/gm of unmalted cereal grain, and may be used in combination with an activator, e.g. a reducing agent, therefore. The product wort may be concentrated to a syrup or dried to a powder. A mash bill composition for making a wort comprises at least 20 wt. per cent, based on the total mash bill, of raw cereal grain, 5-35 wt. per cent malt, and optionally up to 45 wt. per cent of a starchy cereal grain adjunct, and a proteolytic enzyme of standardized activity to provide at least 10 Azocoll units/gm of unmalted cereal grain in the mash bill. |
