Wort Starch Degradation via Endogenous Enzyme Addition
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Solution Overview
Problem
In beer production, worts that are not completely digested, particularly those not iodine-normal, pose issues due to undigested starch and excessive turbidity, leading to filtration problems and quality loss, and current solutions involving artificial enzymes are costly and do not align with natural beer production processes.
Innovation Solution
A method involving temperature adjustment of wort to between 40 and 85°C after boiling, followed by adding a portion of enzyme-containing substrate not heated above 80°C, which allows natural enzymes to degrade starch components effectively, thereby improving wort quality and yield without the need for artificial enzymes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If artificial enzymes are added to the wort to degrade starch components, then the iodine normality and starch degradation are improved, but the production cost increases and the natural character of beer is compromised
Solution Approach 1:
The patent utilizes endogenous enzymes naturally present in the malt and mash to degrade starch components, eliminating the need for expensive artificial enzyme additions. The system serves itself by leveraging the natural enzymatic potential already contained in the brewing materials, thereby maintaining cost-effectiveness while achieving the desired starch degradation and iodine normality
Solution Approach 2:
The patent employs temperature adjustment as a key parameter to activate and optimize the activity of endogenous enzymes. By controlling the wort temperature within specific ranges (e.g., 40-55°C or 72-85°C), the natural enzymes are activated to function at optimal levels, achieving effective starch degradation without requiring artificial enzyme additions
2Manufacturing precision
If artificial enzymes are used to achieve complete starch digestion, then the starch degradation is improved, but the natural character of beer production is compromised
Solution Approach 1:
The system leverages the natural enzymatic capabilities inherent in the malt and mash to perform starch degradation, allowing the brewing process to serve itself without external artificial interventions. This maintains the natural character of beer production while achieving complete starch digestion through the endogenous enzyme system
Solution Approach 2:
By optimizing temperature parameters within ranges that activate endogenous enzymes (40-55°C or 72-85°C), the patent enables natural enzymes to function at peak efficiency. This parameter control allows complete starch degradation to occur through natural processes, preserving the authenticity and natural character of the beer production
3Ease of operation
If conventional depth filtration is used during lautering, then the filtration process is simplified, but the removal of fine turbidity particles is insufficient
Solution Approach 1:
The patent applies temperature adjustment as a critical parameter during and after lautering. By cooling the wort to specific temperature ranges (40-55°C or 72-85°C), the process promotes the precipitation and removal of fine turbidity particles that conventional depth filtration cannot effectively capture, thereby improving clarification without complicating the overall filtration process
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 method enhances the degradation of starch components, achieving iodine normality and increasing fermentable sugar yield, reducing production costs and maintaining the natural character of the beer, with a significant increase in brewhouse yield and improved beer quality.
Implementation Method 1
adding at least one portion of an enzyme-containing substrate, preferably mash/mash extract/second wort
Implementation Method 2
degrade starch components effectively, thereby improving wort quality and yield
Data Source
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AI summary
The invention relates to a method for treating or producing wort in beer or beverage production, comprising at least the steps of: (a) after holding or boiling the wort (W), adjusting the temperature, in particular cooling, of the wort (W) to a first temperature (T1) between 0 and 85 °C; and (b) adding at least one portion (PES) of an enzyme-containing substrate (ES), preferably at least one portion (PM) of a mash (M) and/or at least one portion (PMA) of a mash extract (MA) and/or one portion (PVW) containing a second wort (W2) not heated above 80 °C, or preferably a mixture of at least two portions (PM), (PMA), and (PVW) to the wort (W). The wort (W) has a temperature at most the first temperature (T1) at the time of addition. The invention further relates to a corresponding apparatus and a corresponding use.