GB1121394A - Enzymatic production of wort concentrates for kvass and other beers - Google Patents

Abstract

In a method of producing a concentrated wort, the hemicellulose intercellular walls in a mixture of freshly germinated rye or barley malt and rye or barley flour are hydrolyzed by cytolytic enzymes. The flour and malt starches in the mash thus produced are subjected to proteolysis and saccharification, the solid matter is separated off to give a wort, and the wort is concentrated at an elevated temperature with the formation of melanoidins. The hydrolysis of the hemicellulose may be effected by the cytolytic enzymes present in the freshly germinated malt or by 0.1-0.4% of the dry weight of the flour and malt mixture of a culture of trichothecium roseum or extract thereof. A mixture of 50-80% rye flour and 50-20% of freshly germinated rye malt is blended with water in a ratio of between 1:3 and 1:4, the cytolytic hydrolysis is effected at a temperature of 40-42 DEG C. for a period of one to two hours, and this is followed by proteolysis at 50-52 DEG C. for one to two hours, saccharification for 30 minutes at 63-65 DEG C. and a further heating at 72-75 DEG C. to complete the saccharification, whereby the wort thus obtained has a concentration of 14-18 Balling. The wort is then concentrated in vacuo at 53-64 DEG C. to 63-68 Balling and is then heated to a temperature of 80-120 DEG C. with the formation of melanoidins. The concentrated wort may be blended with other ingredients used in the making of kvass such as sugar syrup, citric or lactic acid, and spices or flavouring agents. A kvass drink is produced by diluting the concentrate with aerated water. The rye malt is preferably produced under specified conditions of steeping and germination. The rye flour should be boiled in water under pressure and cooled before being added to the malt.