Plant enzyme preparations and growth material concentrates for use in the food and drinks industries are recovered from malted cereal by adjustments in pH and temperature

摘要

Recovering various plant enzyme preparations and growth material concentrates from malted cereal for various applications in the food and drinks industries comprising differential pH and temperature adjustments during vacuum evaporation to give a variety of enriched products or microorganism growth-promoting concentrates, is new. Recovery of various plant enzyme preparations and growth material concentrates from malted cereal for various applications in the food and drinks industries using conventional malting, malt extraction and germination filtration as well as known inactivating pH- and temperature-zones for recovery of the selected enzymes parallel to the brewing process without additional malt involves a multi-stage filtration to accelerate production of a low particle content enzyme- and growth material-enriched malt extract solution, applying an accelerated pH adjustment for all enzyme variants and, in combination with the temperature adjustment of the micropermeate concentration, inactivating or enriching selected enzyme groups in a vacuum evaporator such that the following can be obtained : (a) a beta-glucanase-containing enzyme for improving beer filterability; (b) a multi-enzyme preparation for improving the final fermentation grade when using malt with poor solubility pr operties; (c) an alpha-amylase-enriched multi-enzyme preparation for production of highly fermented dry or diet beer; (d) an alpha-amylase-enriched baking enzyme preparation; (e) a material enriched in ballast or other baking materials as well as enzyme products for other uses in the food industry; or (f) a microorganism growth-promoting concentrate.