Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C1/00—Preparation of malt
  • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt

Definitions

• the present invention concerns a procedure for preparing brewery raw material, a brewery raw material prepared by said procedure, and the use of said brewery raw material in beer-making.
• Beer is mainly made of barley malt.
• the price of malt is comparatively high, however, and therefore endeavours are in beer-making to adopt less expensive raw materials, e.g. the use of starch and of raw mate ⁇ rials rich in starch, on the side of malt.
• Beers with lighter flavour have enjoyed in- creasing popularity in recent years.
• raw materials rich in starch are used on the side of malt.
• the following references are cited: Struktur- industrie. Vol. 27, 1980, p. 124-126, Tschiersch, R. , pronounced format und Vand der Zerklein für Ger- stenroh gene, and Brewer's Guardian, July 1985, p. 18- 21, Hudson, J.F., Adjuncts and their use in brewing.
• Brewery raw material rich in starch has here ⁇ tofore been prepared e.g. of barley by a wet process in which the starch has been separated for use, on the side of malt, in beer-making.
• These separation proces ⁇ ses of prior art are not fully satisfactory however, especially owing to their complexity and cost.
• the object of the present invention is to dis- close a novel procedure for preparing from barley a brewery raw material for use on the side of malt, said procedure being implementable in a simple and flexible way in conjunction with other barley processing. It is particularly an object of the invention, to disclose a procedure in which brewery raw material can be prepared at lower cost than before and in such manner that it becomes possible with the brewery raw material in ques- tion to replace a great part of the malt, up to half thereof. .
• the invention is based on the unexpected fact observed in studies that were made, that the fine frac ⁇ tion separated by sifting from barley after grinding, and which is rich in starch, is appropriate as it is to be used as brewery raw material, together with malt. It is possible to use this brewery raw material in any small proportion of the total malt quantity, advan ⁇ tageously more than 10% by weight up to 15, suitably 40, advantageously 45, most advantageously even up to 50% of the aggregate of malt and brewery raw material. This means, in practice, that up to half of the malt can be replaced with brewery raw material prepared as taught by the invention.
• the brewery raw material of the inven ⁇ tion is particularly well suited for making light beer, i.e., no such amounts of fat, proteins, polyphenol and ⁇ -glucan are dissolved in the mash and worts from the brewery raw material of the invention as from conven- tional barley or barley malt. Thereby the beer that is being made will have a light and mild flavour, consist ⁇ ent with accustomed modern taste.
• a coarse fraction and a fine fraction are separated by sifting, the latter having particle size less than 300 ⁇ m, advantageously less than 250 ⁇ m, e.g. 150 to 300 ⁇ m, advantageously 150 to 250 ⁇ m.
• the fine fraction contains starch in abundance, and little fat, protein, polyphenol and ⁇ -glucan.
• the fine fraction is ready to be used for brewery raw material as it is, together with malt.
• the other malt constituents i.e., the coarse fraction obtained on separation and which con- tains e.g. bran and grain hull parts, and other con ⁇ stituents potentially to be separated, can be used for raw materials in other processes.
• the manufacturing process is a dry process: grinding and separation are carried out in the dry state, at a moisture content such as is employed in conventional milling industry.
• the proportion of the fine fraction to be produced is 10 to 25% by weight, advantageously 10 to 20% by weight, of the total barley quantity.
• the fine fraction contains more than 65% by weight, suitably more than 75% by weight, advantageously even more than 80% by weight starch, while the normal starch content of barley is about 55 to 60% by weight. - In this description all percent ⁇ ages are given as per cent by weight, calculated on the dry matter.
• the procedure of the invention enables brewery raw material to be prepared by means of a simple grind- ing process, followed by sifting out the desired frac ⁇ tion.
• the grinding process can, for instance, be imple ⁇ mented with a hammer mill, which is commonly employed in the mill industry.
• the sifting can be carried out using, for instance, a plan sifter, advantageously one having a cylindrical, rotating screen, in which case the centrifugal effect can also be utilized in the sep ⁇ arating process.
• the screen size of the sieve in the first sepa ⁇ rating step is, for instance, on the order of about 250 to 300 ⁇ m, by which the coarsest particles will be separated.
• the screen size is on the order of 150 to 250 ⁇ m, whereby the desired fraction with high starch content will be separated.
• Fig. 1 presents the block diagram of a process accord- ing to the invention, in simplified form.
• Fig. 2 presents the flow chart of another process according to the invention.
• Fig. 3 presents filtration curves when brewery raw ma- terial according to the invention is being applied.
• the barley 1 going to be fed into the process is ground in a hammer mill 2 to barley grits; the grits contain about 50% by weight starch.
• the grits 3 are conducted to a sifter 4; the passing fraction 5 about 15% of the barley is conducted to con ⁇ ventional continued barley flour refining.
• the coarser fraction 6 is conducted to a separator 7, where the coarser parts 8 are separated, about 4% of the barley to be conducted further to a sifter 9, where the bran 10 is separated; the coarser flour 11 is conducted to a conventional continued barley flour process.
• the finer barley flour 12 obtained from the separator 7,, starch content about 65% by weight, is conducted to the sec ⁇ ond grinding step, i.e., to a hammer mill 13, the flour 14 thus obtained is sifted in a sifter 15; the ' coarse flour 16 thus obtained is conducted to the conventional barley flour process.
• the fine fraction thus obtained containing about 75 to 80% by weight starch, is sepa ⁇ rated for use as brewery raw material together with malt.
• the proportion of fine fraction of the total bar ⁇ ley quantity introduced, 1, is about 10 to 25% by weight.
• the particle size of the fine fraction is less than 250 ⁇ m.
• the separating process is depicted in detail in Fig. 2.
• the feed to the sifter 15 1 is 5 to 8 t/h, the feed from sifter 15. ⁇ to the exit silo 17, 4 to 7 t/h, and the removal from sifter 15 2 in the form of fine fraction to the storage silo 18, 1 t/h.
• Table 1 gives the composition of the brewery raw material prepared by the process of Fig. 1, com ⁇ pared with conventional barley flour and with barley starch.
• the brewery raw material was obtained by fur ⁇ ther fractionating, as taught by the invention, the flour fraction obtained in the dry grinding process and already classified.
• the yield of fraction enriched in starch was 10 to 15% by weight of the total flour flow quantity.
• the particle size of the concentrate was less than 0.16 mm. According to the results, solubility and extractibility of the flour fraction were good; the use of the brewery raw material on the side of malt in beer-making implies no separate raw cereal boiling. Furthermore, liquefaction and saccharifying can be im- plemented under identical conditions (temperature, pH) as with barley malt.
• Fraction I represented the reference fraction
• Fraction II represented a finely divided barley meal fraction according to the invention.
• the reference fraction I was prepared in a way differing from the procedure of the present invention, by mixing barley meal and barley starch (at 50/50 pro ⁇ portions; starch content was found to be 78.5% by weight) .
• the procedure by which Fraction I was prepared is costly and complicated.
• Preparation of Fraction II conforming to the invention was performed at production scale, by first grinding the barley in accordance with the process of Alko's Koskenkorva production unit in step I to granule size (less than 2 mm) . After grinding followed dust removal from the barley by sifting and removal of out ⁇ ermost husk parts by applying air classification.
• the ground barley granules were conducted to the grinding in step II, the barley powder emerging therefrom being subjected to classification according to the invention.
• the powder was conducted to a typhoon sieve having mesh size 300 ⁇ m.
• the passing fraction from this typhoon sieve was conducted to a second typhoon sieve, mesh size 200 ⁇ m.
• the finely divided flour fraction passing the second typhoon sieve was the desired brewery raw material according to the invention (Fraction II), which was rich in starch (starch content 82.8% of dry matter).
• Test series 2 (4 specimens). Fraction II: Mashing-in 48°C, pause 0, 30, 45 or 60 min, otherwise as in Test series 1.
• Test series 3 (3 specimens). Fractions I & II: Mashing-in 48°C, pause 30 min. otherwise as in Test series 1 Grit/water proportion 1:2.86 (70 g grits: 200 ml) .
• Turbidity FU 10 9.3 10 9.3 9.3 8.8
• the length of the mashing-in pause had a nota ⁇ ble effect on the viscosity of the wort, on the cleav- ing of ⁇ -glucans and on the free amino nitrogen quan ⁇ tity.
• Increasing the length of the pause beyond 45 min. caused no further increase of the quantity of ferment ⁇ able sugars, as measured in terms of final degree of fermentation.
• Determination of filtering rate by using filter paper is not very accurate.
• the filtering runs were terminated after 3 hrs.
• the extract yields have been calculated on the basis of volume at the end of filtration. Saccharification was measured by means of the iodine/starch test during the saccharifying pause at 65°C. No specimen had undergone complete sacchari ⁇ fication.
• beer raw material prepared as taught by the Invention can be used in beer-making by any process known in the art, the new brewery raw material being substituted for part of the malt.

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• General Health & Medical Sciences (AREA)
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• Wood Science & Technology (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
• Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
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• 1992
  • 1992-03-16 FI FI921124A patent/FI92331C/fi active
• 1993
  • 1993-03-16 EP EP93906633A patent/EP0673413B1/en not_active Expired - Lifetime
  • 1993-03-16 AU AU37533/93A patent/AU3753393A/en not_active Abandoned
  • 1993-03-16 WO PCT/FI1993/000096 patent/WO1993019160A1/en active IP Right Grant
  • 1993-03-16 AT AT93906633T patent/ATE185594T1/de not_active IP Right Cessation
  • 1993-03-16 DE DE69326779T patent/DE69326779D1/de not_active Expired - Lifetime
  • 1993-03-16 DK DK93906633T patent/DK0673413T3/da active
  • 1993-03-16 RU RU95109912A patent/RU2109040C1/ru not_active IP Right Cessation
• 1994
  • 1994-09-15 NO NO19943430A patent/NO315948B1/no unknown
  • 1994-11-16 EE EE9400323A patent/EE03030B1/xx not_active IP Right Cessation

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