Brewing Method Using Protease for Wort FAN
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Solution Overview
Problem
Modern breweries face challenges in achieving sufficient levels of free amino nitrogen (FAN) in wort when using adjuncts like corn grits, barley, or rice, or under-modified low-quality malt, which can hinder proper yeast fermentation.
Innovation Solution
A method involving the addition of a protease with at least 80% sequence identity to a specific polypeptide (SEQ ID NO: 1) to the mash or wort, along with optional enzymes like alpha amylase, beta glucanase, and xylanase, to increase FAN levels by up to 50% and potentially shorten fermentation time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If adjuncts like corn grits, barley, or rice are used in the brewing process instead of malt, then raw material flexibility is improved, but the level of free amino nitrogen becomes insufficient for proper yeast fermentation
Solution Approach 1:
The patent applies preliminary action by adding protease enzymes during the mashing process before fermentation to pre-digest proteins and generate sufficient free amino nitrogen in advance, ensuring yeast has adequate nutrients for proper fermentation when adjuncts are used
2Ease of manufacture
If under-modified low quality malt is used, then cost is reduced, but the level of free amino nitrogen is insufficient to have proper yeast fermentation
Solution Approach 1:
The patent applies preliminary action by adding protease enzymes during mashing to pre-digest the proteins in under-modified malt before fermentation, generating the necessary free amino nitrogen in advance to compensate for the lower quality of the malt used
3Quantity of substance
If a protein rest is included in the mashing process to increase FAN levels, then free amino nitrogen level is improved, but total process time and energy consumption increase
Solution Approach 1:
The patent applies parameter changes by modifying the mashing process to add protease enzymes at specific temperatures and pH conditions, enabling sufficient FAN generation without requiring a separate protein rest stage, thus reducing total process time while maintaining or improving FAN levels
4Quantity of substance
If a protein rest is included in the mashing process to increase FAN levels, then free amino nitrogen level is improved, but energy consumption increases
Solution Approach 1:
The patent applies parameter changes by optimizing the addition of protease enzymes during the main mashing process at controlled temperatures, eliminating the need for a separate protein rest stage that would require additional heating and time, thereby reducing overall energy consumption while achieving sufficient FAN levels
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach allows for higher raw material flexibility, eliminates the need for a protein rest in mashing, saving time and energy, and minimizes lipid oxidation, resulting in improved yeast fermentation and beer quality.
Implementation Method 1
adding a protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1
Data Source
AI summary
A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising:a) preparing a mash from a grist comprising malt and/or adjunct; andb) adding a protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.