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Method for brewing beer

A technology of beer and dry matter, which is applied in the brewing of beer and the preparation of alcoholic beverages, etc. It can solve the problems of bad viscosity increase, turbidity increase, and low fermentation yield of wort and beer

Inactive Publication Date: 2010-09-08
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Extenders low in fermentable carbohydrates are generally considered unsuitable for beer brewing due to low fermentation yields
Extenders that are high in protein are also generally considered unsuitable for clarifying lager beers as they can lead to increased turbidity and flavor instability in the final beer
Extenders with high pigment content are also generally considered unsuitable for clear beer brewing, as they can lead to deviations from the ideal yellow color
Finally, extenders high in beta-glucan are also generally considered less suitable as beta-glucan can lead to an undesirable increase in wort and beer viscosity, thus causing problems during the lautering and filtration steps

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1: Clarified bottom fermented beer with bran as extender

[0057] Material

[0058] Pilsner malt was purchased from MA company (Mouterij Albert) (Puurs, Belgium). Wheat and rye bran were obtained from DMB (Dossche Mills & Bakery) (Deinze, Belgium) and MG (Molens Goethals (Gent, Belgium), respectively. The carbohydrate composition of the bran fraction shown in Table 1 was determined by the method of Courtin et al., 2000, in which carbohydrates were first hydrolyzed into monosaccharides by acid hydrolysis, and the resulting monosaccharides were detected by gas chromatography as acetic aldols. Termamyl 120L (a thermostable α-amylase preparation), Attenuzyme (a amyloglucosidase preparation) and Promozyme (a pullulanase preparation) were purchased from Novozymes (Bagswald (Bagsvaerd), Denmark).

[0059] analytical skills

[0060] The alcohol content of the beer samples was determined with a near-infrared spectroscopic microscope (AlcolyzerPlus from Anton Paar) an...

Embodiment 2

[0070] Example 2: Analysis of below fermented beers made with bran as extender

[0071] Material

[0072] Beers 3 and 4 were prepared as Brews 3 and 4 as described in Example 1. Commercial beers were purchased from local shops.

[0073] Analysis of total ferulic acid and free ferulic acid

[0074] Beer samples (90ml) were sonicated in an ultrasonic bath and then lyophilized. Total ferulic acid (total bound and free ferulic acid) content was determined on 10-50 mg samples suspended in sodium hydroxide (5 ml, 2M, anaerobic). The headspace above the solution was purged with nitrogen, and the bound ferulic acid was hydrolyzed for 18 hours at room temperature. o-coumaric acid (100 μl, 50 mg / 100 ml) was added as an internal standard and the solution was acidified with hydrochloric acid (4 ml; 4M). Then, the solution was extracted three times with ethyl acetate (3 ml each), and the organic phases were combined and dried with nitrogen. The residue was dissolved in methanol (5 ml...

Embodiment 3

[0106] Example 3: Effect of pH on underfermented beer produced with bran as extender

[0107] Two beers were prepared by adding wheat bran to the grain as described in Brew 4 of Example 1. One beer was prepared at pH 5.6 during the mashing step and the other at pH 5.2 using lactic acid as the acidulant. The analysis revealed that taste-altering compounds associated with lipoxygenase were reduced in beer prepared at pH 5.2 compared to beer prepared at pH 5.6.

[0108] Table 1 : Carbohydrate composition of wheat bran and rye bran used in the brewing experiments described in Example 1 (expressed as % w / w of monosaccharides obtained after acid hydrolysis on dry matter basis). The glucose mainly reflects the starch content and does not account for the cellulose content, which cannot be hydrolyzed by the acid hydrolysis method used.

[0109] Monosaccharides (% dm after acid hydrolysis)

[0110] Table 2: Composition of the mash for brews 1 and 2. The saccharification tem...

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Abstract

The present invention relates to a method for brewing bottom fermented beer, such method comprising the use of cereal bran, preferably wheat or rye bran, at a ratio of 15% to 50% of the grist. The method of the present invention allows the brewing of beers having an excellent taste and taste stability during ageing at a comparatively low raw material cost.

Description

technical field [0001] The present invention relates to a process for brewing underfermented beer comprising the use of cereal bran, preferably wheat bran or rye bran, at least 15% and up to 40% (w / w) of the grain . The method of the present invention can brew beer with excellent taste and stability in the aging process at a relatively low cost of raw materials. Background technique [0002] Malted grains, especially malted barley, are the main ingredients in brewing beer. Sprouted grains provide polysaccharides and enzymes that convert polysaccharides into simple monosaccharides and oligosaccharides that can be fermented by yeast into alcohol and carbon dioxide. During beer production, malt can be replaced by other carbohydrate-rich ingredients, collectively known as adjuncts. Extenders used in brewing beer include unmalted grains (such as corn, rice, rye, barley, and wheat), the endosperm portion of unmalted grains, starch, hydrolyzed or partially hydrolyzed starch, mal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12H1/22
CPCC12C5/00C12H1/22
Inventor G·阿尔茨P·阿曼A·安德森W·布鲁克特J·德尔库R·兰伯格
Owner CARGILL INC
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