http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1014114-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d1a6faffc381ea8994c77336c1d3c9a0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-004 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C1-18 |
| filingDate | 1963-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1965-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1014114-A |
| titleOfInvention | Improvements in or relating to the production of brewers' wort |
| abstract | In producing brewers' wort, proteolytic enzyme is added to a malt mash, the enzyme-containing mash is held at a temperature of from 35-40 DEG C. for a period of from 45-90 minutes, thereafter liquefied cereal grain is added to the enzyme-containing mash in a proportion of from 45-70% by weight based on the total weight of malt and cereal grain, and the temperature of the entire mass is raised to 65-75 DEG C., which temperature is maintained for a period of from 30 minutes to 60 minutes. The proteolytic enzyme is preferably added in a proportion of from 0.16-0.25% by weight of the malt. The liquefied cereal grain is preferably added to the enzyme-containing mash in a proportion of about 50% based on the total weight of malt and cereal grain, but whenever the liquefied cereal grain level is 55% or more, diastatic enzyme is included with the proteolytic enzyme added to the malt mash. Cereal grains such as maize or rice may be employed. Proteolytic enzymes mentioned are papain, ficin, bromelain, pancreatin, fungal protease and bacterial protease. Diastatic enzymes mentioned are bacterial amylase and high diastatic malts such as distillers' malt. Specified proportions of black roasted malt, dark, medium and light caramel malts, and malt syrup may be included in the wort to compensate for the significantly lower level of malt. According to an example, 250 g. maize grits and 11 g. brewers' malt in 900 ml. brewing water are held first at 70 DEG C. for 30 minutes and then at 95-100 DEG C. for 10 minutes, whereby the maize grits are liquefied To the mash tun are added 73 g. brewers' malt, 29 g. high diastatic malt, 25 g. soya flakes, 0.56 g. papain, 0.066 g. bacterial amylase, 4 g. malt syrup and 500 ml. brewing water. The mash is held at 37 DEG C. for 60 minutes, the liquefied maize is then added to the mash and the temperature is then held at 70 DEG C. for 45 minutes. The mash is lautered and sprayed with 1600 ml. brewing water. The worts are transferred to a kettle and after the addition of 3 g. of hops, are concentrated to a volume of 2000 ml. by boiling. The concentrated worts are then fermented and stored as is described in the example. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1835018-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1835018-A1 |
| priorityDate | 1963-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.