GB1474807A - Process for the preparation of a wort product for use in brewing - Google Patents

Abstract

1474807 Spray dried wort product BOEHRINGER INGELHELM GmbH 10 July 1974 [10 July 1973] 30652/74 Heading C6E Aromatic, palatable beers may be produced using cured malt of weak flavour, green malt or unmalted cereal with the aid of a wort product produced by a process which involves removing coagulable residue from a wort obtained from malt and/or unmalted cereal and spray-drying the treated wort at an air inlet temperature of at least 200‹C, typically 200-305‹C, and an air outlet temperature of at least 90‹C, typically 90-160‹C. The coagulable residue is removed by boiling the wort to precipitate hot coagulable residue, cooling the boiled wort to a temperature below 30‹C, adding 2-10% by volume of ethanol and precipitating cold coagulable residue by further cooling to 5-10‹C. 0À2 to 2g, dry weight, of the beaten white of an egg and/or albumin per litre may be added to the wort before boiling to assist the precipitation, also hops if a hopped wort product is to be produced. The precipitates may be separated by filtration. Endoenzymes such as ficin, papain and bromelin are preferably used in the preparation of the original wort in an amount of 25-500 protease units, defined, per kg of malt or unmalted cereal, whereby to enhance the content of soluble nitrogen. A 12 wt. per cent aqueous solution of the spray-dried wort product typically exhibits a total soluble nitrogen content of 145-160 mg/100 ml, a coagulable nitrogen content, defined, of 15 mg/100 ml or below, an apparent final degree of attenuation, defined, of 20-90% and a colour of 100-3000 EBC units. Examples 3 and 4 disclose processes for the production of beer which comprise fermenting a beer wort in the presence of the wort product or fermenting a sugar solution in the presence of the hopped wort product, respectively.