DE102011050441A1 - Producing mash for brewing beer, comprises producing mash comprising starch carrier, water and enzyme for splitting starch and/or protein, heating mash, and precipitating enzyme present in mash or adding precipitated enzyme to mash - Google Patents

Abstract

Producing a mash (20) for brewing beer, comprises producing mash comprising at least one starch carrier (4), water (2) and at least one enzyme (6) for splitting starch and/or protein, heating the mash, and precipitating at least one of enzyme present in the mash, or mixing a starch carrier with water to form the mash, heating the mash, and adding at least one precipitated enzyme to the mash. Independent claims are also included for: (1) an enzyme concentrate for splitting of starch and/or protein, precipitated from the mash; and (2) a device for mashing with at least one mash container comprising at least one outlet of the mash container connected to the inlet of a separator to precipitate undissolved components of the mash in the separator, and at least one filter (14) for separating enzymes, whose inlet is connected to the outlet of the separator.

Description

Technical area

The invention relates to the production of mash as an intermediate, especially in beer production.

State of the art

For beer production according to the German Purity Law, the grain is first malted. In simple terms, malting consists of the soaking, germination and subsequent kilning of the grain to the malt. The purpose of the switch is to provide the grain with sufficient water for germination. When germinating the cereal grains form enzymes to polysaccharides stored in them as starch granules, such as. As amylose and amylopectin, in sugar, so that it is available as a nutrient for the germination process. In addition, already existing enzymes are dissolved in the cereal grains and thus activated. During germination, pores in the starch grains are also widened, allowing the enzymes to penetrate better into the starch grains and to act there. By Darren the germination process is stopped by drying the germinated cereal grains, ie the polysaccharides are not completely split. The malt thus produced is stable for many months when stored dry. The enzymes remain largely intact during kilning and are then contained in the then malted cereal grain, ie the malt. The enzymes are activated at the subsequent mashing in the brewery. For this purpose, the malt is crushed and mixed with water to a mash. The mash is heated gradually. During this warming, the enzymes are activated and the starch is split into various sugars, which are converted into alcohol and CO ₂ during later fermentation. Before fermentation, the mash is usually refined, boiled, usually mixed with hops and cleaned again of trub. The wort thus prepared is then fermented. Sometimes hops are also added just before bottling (which does not correspond to the German Purity Law). The process of beer production is often described in detail in the literature and therefore summarized here only in the minimum necessary for understanding the invention. Instead of alcoholic fermentation, you can also process the wort to other drinks, eg. B. by other fermentation processes to effervescent drinks. There are also beverages which are obtained from wort without further fermentation, for example so-called non-alcoholic malt beverages. Typical maltable cereals are for. As barley, oats, wheat, rye, millet (also Sorghum sorghum shortly sorghum), rice or corn.

When brewing beer so starch of a starch carrier in different sugars, such as. As maltose, maltotriose, split and then at least partially fermented. The German Purity Law only allows the use of malt as a starch carrier for beer. In other countries this is different, there may also be added other starch carriers of the mash, for example unmalted cereals, potatoes (including sweet potatoes), cassava (Cassava), tapioca, yam, millet or the like. These raw materials are much cheaper than malt, because the energy-intensive malting is eliminated. In addition, they are much better available in some regions than the cereals used in moderate latitudes such as Central Europe for brewing such as barley, rye, wheat or spelled. A disadvantage of unmalted starch carriers is that they, unlike malt, do not have the necessary enzymes to break down the starch and break down proteins. For this reason, mash from these raw materials is added to either malt and / or microbiologically produced so-called exogenous enzymes. This is for example in the published patent application WO 2007/113292 A1 disclosed.

Presentation of the invention

The object of the invention is to dissolve non-malted starch carriers in water without using enzymes produced by mostly genetically modified microorganisms. The term solution process in brewing refers to the physical and enzymatic solution of malt in water. The physical solution is dissolving the soluble components of the mash in water. The enzymatic solution involves the cleavage of starch-containing polysaccharides into low molecular weight soluble sugars, which are then physically dissolved. It should therefore be possible to extend the dissolution process to starch bases other than malt without exogenous enzymes or the addition of malt. Thus, the polysaccharides stored in the starch of other starch carriers should be split into low molecular weight soluble sugars and be present in aqueous solution. The enzymatic cleavage of proteins should be made possible.

The above object is achieved by the methods according to the independent claims, correspondingly obtained enzymes and an apparatus for separating the enzymes according to the corresponding independent claims. Advantageous embodiments of the invention are specified in the subclaims.

• 1. Die Produktion von fermentierten Getränken oder Bieren aus nicht gemälzten Stärketrägern benötigt die Zugabe von Malz und/oder von teuren mikrobiologisch hergestellten Enzymen zur Maische. Gleiche gilt für die Herstellung von sogenannten „malt beverages” (zu deutsch Malzgetränken), die aber nicht zwingend Malz enthalten müssen, sondern lediglich die beim Lösen von Stärke entstehenden Zucker. Korrekterweise müsste man solche Getränke als „Würzegetränke” bezeichnen.
• 2. Stärke wird enzymatisch durch Spaltung der α-(1->4) und α-(1->6)-Bindungen gespalten. Dies erfolgt durch Amylasen. In einer Maische aus Gerstenmalz sind dies unter anderem die α-Amylase (EC: 3.2.1.1), die β-Amylase (EC: 3.2.1.3), die Maltase (EC 3.2.1.20) und die Grenzdextrinase (EC 3.2.1.41). Die Eiweiße in der Maische werden durch Peptidasen und Fette durch Lipasen abgebaut. Beim Maischen nach dem deutschen Reinheitsgebot sind insbesondere die vorgenannten Enzyme im Überfluss enthalten.
• 3. Beim Maischen wird die Maische in Schritten auf die Temperaturen erhitzt, bei denen die in der Maische enthaltenen Enzyme gut wirken. Abschließend wird die Maische in der Regel gekocht, unter anderem um darin enthaltene Mikroorganismen abzutöten. Dadurch werden die Enzyme inaktiviert und sie zerfallen. Sie werden für die sich an den Lösungsvorgang anschließenden Brauschritte nicht mehr benötigt.

The invention is based on several observations:

• 1. The production of fermented beverages or beers from unmalted starch carriers requires the addition of malt and / or expensive microbiologically produced enzymes to the mash. The same applies to the production of so-called "malt beverages" (in German malt beverages), but which does not necessarily have to contain malt, but only the sugar resulting from the dissolution of starch. Correctly, one would have to call such drinks as "wort drinks".
• 2. Starch is cleaved enzymatically by cleavage of the α- (1-> 4) and α- (1-> 6) bonds. This is done by amylases. In a mash of barley malt these include the α-amylase (EC: 3.2.1.1), the β-amylase (EC: 3.2.1.3), the maltase (EC 3.2.1.20) and the limit dextrinase (EC 3.2.1.41) , The egg whites in the mash are degraded by lipases by peptidases and fats. When mashing according to the German Purity Law, the abovementioned enzymes are in particular contained in abundance.
• 3. When mashing, the mash is heated in steps to the temperatures at which the enzymes contained in the mash work well. Finally, the mash is usually cooked, among other things to kill microorganisms contained therein. As a result, the enzymes are inactivated and they disintegrate. They are no longer needed for the brainstorming that follows the solution process.

The essence of the invention is to separate the enzymes necessary for the dissolution process from the mash before they are destroyed, in order subsequently to re-add them to another mash which does not contain these enzymes in the desired amount. This allows the enzymes naturally present in malt to be obtained in the brewing process without disturbing the brewing process, and to add these enzymes to other mashes (eg in other countries) that do not contain sufficient malt. The added value in the brewing process is increased and expensive microbiologically produced enzymes can be dispensed with. If you have a mash z. B. exogenous enzymes previously added artificially, you can at least partially recover and reuse. The transport of enzyme concentrates is much easier than that of malt and allows the production of seasoning-based beverages even in regions where malt is not available.

For example, you can enzymes for splitting starch or protein such. B. α-amylase, β-amylase, invertase, isoamylase, invertase, maltase, α-glucosidase, Grenzdextrinase, pullulanase, β-glucanase during mashing of malt from the mash tank deposit. Likewise, peptidases such as endopeptidase, carboxypeptidase, aminopeptidase and / or dipeptidase can be deposited. The enzymes thus obtained can be added to another mash that does not contain these enzymes to a sufficient extent, for. As mash of unmalted cereals, a manioc or a potato mash. So far, malting and / or exogenous enzymes had to be added to such mash in sufficient quantities to provide the enzymes for the breakdown of starch and proteins. By adding at least one previously separated from a mash enzyme, preferably as part of an enzyme concentrate for splitting starch and / or protein, the amount of the necessary malt can be reduced, or be completely dispensed with the addition of malt. One speaks then of a malt-free mash. Nevertheless, this malt free of mash can only contain endogenous malting enzymes when they have been separated from a corresponding malt mash.

The enzymes exemplified below can be separated, for example, from a mash with barley malt.

Typical enzymes are cellobiase, laminaribiase, cellulase, xylanase, xylobiase, arabinosidase. They can be separated in particular from mashed barley malt.

α-Amylase is an endo-enzyme that cleaves amylose and amylopectin from the inside and is able to hydrolyze native starch to dextrins. The enzyme is termed α-amylase because the cleavage product resulting from the hydrolysis has an α configuration at the newly added reducing end. In barley, α-amylase is present only after germination. In barley-germinated α-amylase, two isoforms distinguishable by their isoelectric points (pI) are known. α-amylase 1 with a pI of 4.8-5.1 and α-Aymlase 2 with a pI of 6.0-6.4. In addition, a complex of α-amylase 1 and α-amylase 2 is known, which is referred to as α-amylase 3. A good overview offers an essay by Muralikrishna and Nirmala, Cereal alpha-amylases - an overview; Carbohydrate Polymers 60 (2005), No. 2, pp. 163-173 ,

β-amylase is an exo-enzyme that cleaves maltose from the reducing end by the hydrolysis of the α- (1-> 4) bonds of amylose and amylopectin. The newly created reducing end has a β configuration at the C1 atom. The molecular weight is 53-64 kDa (cf. Analytical recording and interpretation of the starch degradation in barley and malt grain and the significance for the brewing process, Diss. Matthias Thaddäus Keßler, TU Munich 2006 ).

Maltase splits maltose into glucose by hydrolysis of α- (1-> 4), α- (1-> 3), α- (1-> 2), α- (1-> 6) and α- (1-> 1) glycosidic bonds. There are two isoforms distinguishable by their isoelectric point (Keßler loc. Cit.).

Border dextrinase cleaves α- (1-> 6) glycosidic linkages of amylopectin. Border dextrinase is present in unmalted barley and is activated by proteolysis during germination. In the past, a distinction was made between Border Dectinase and R-Enzyme. According to current doctrine, there are two names for just one enzyme (Kessler, supra). In the event that R-enzyme and Grenzdextrinase but differ, includes the term Grenzdektrinase in the context of this patent application both enzymes.

β-glucanase is formed during barley germination. It can also be produced biochemically by bacteria or fungi and serves to break down the cell walls of the barley endosperm. In addition, β-glucanase is involved in the degradation of gums and hemicellulose. This reduces the viscosity of the mash.

Invertase (sucrase) splits sucrose into glucose and fructose. Invertase is found in yeasts, plants, fungi and bacteria, including the symbiotic bacteria in the digestive tract of mammals and humans.

The method of the invention may also be used to recover other exogenous enzymes added to the mash from the mash, e.g. B. pullulanase. Pullulanase is an enzyme for cleaving the polysaccharide pullulanase and can be produced in particular by bacteria.

In a variant of the invention, a mash, z. B. for the production of beer, in which at least one starch carrier, water and at least one enzyme for dissolving starch and / or cleaving protein are mixed, for example at least one enzyme from α-amylase, β-amylase, invertase, isoamylase , Maltase, α-glucosidase, border dextrinase, peptidase, pullulanase and β-glucanase. This mash is then preferably heated gradually. In this case, the usual thermal pauses corresponding to the enzymes are preferably maintained at which these enzymes have their temperature optima, d. H. to develop the greatest enzymatic activity. The starch carrier may contain, for example, crushed malt, then the enzymes are contained in the malted meal. Alternatively or additionally, the starch carrier may also contain unmalted cereals or other starch carriers such as potatoes, manioc or the like. If no malt is used, the enzymes must be added to the mash. You can use enzymes that have been previously extracted from a malted mash. After these enzymes have dissolved the polysaccharides of the starch carriers, they are deposited, d. H. For example, the method comprises the step of depositing at least one of the group of α-amylase, β-amylase, invertase, isoamylase, maltase, α-glucosidase, limiting dextrinase, peptidase, pullulanase and β-glucanase.

The separation should be done before the mash is heated to a temperature above which the enzymes necessary to dissolve the starch are destroyed. For the enzymes contained in barley malt, this temperature is typically between about 55 ° C and 80 ° C. It is also called the inactivation temperature.

At least one of the enzymes deposited by the method described above is preferably added to another mash to dissolve the starch contained in this mash. Therefore, depending on the amount of added enzymes, the malt content of the other mash can be greatly reduced, or even dispensed with malt altogether. This mash is heated as preferred.

The at least one enzyme is preferably added to the other mash before reaching the gelatinization temperature. As a result, it can be distributed evenly in the mash with little effort. In addition, α-amylase and α-glucosidase can cleave starch that has not yet gelatinized. In addition, the gelatinization temperature can be reduced by enzymes, in the case of barley malt starch, for example, by about 20 ° C. When starch is heated in water, the semicrystalline structure of the starch is destroyed. This leads to swelling and hydration of the starch. This process is described by the term "gelatinization" and begins when the mash is heated at a certain temperature. This temperature can be determined by a viscosity measurement of the mash as the temperature at which the viscosity increases sharply as a function of temperature. Alternatively, the gelatinization temperature may be determined as the temperature at which the x-ray diffraction pattern of the mash produced by the semicrystalline structure of the starch changes. For example, the barley starch gelatinization temperature is about 51-68.0 ° C. The gelatinization of the starch increases its enzymatic vulnerability and is therefore an important step in solving the starch.

This at least one enzyme is preferably separated from the other mash after a residence time. This makes it available for further mashing processes. Of course, it is difficult to completely remove the enzyme from the other mash, but at least a portion of the amount contained in the other mash can be recovered.

For separating at least one enzyme from a mash, preferably at least a portion of the mash is preferably withdrawn from the mash tank. From this part are preferably first contained in the mash solids, such as husks or not yet dissolved starch, etc. separated. That can z. B. by decanters or corresponding separators, coarse filter or the like. In the following, these plants for separating solids are collectively referred to as separators. In a further process step, the at least one enzyme is filtered off from the mash. So you can use the physical property of the molecular size of the enzymes to deposit them. This is achieved by correspondingly small-pored filter, z. B. by ultrafiltration. The corresponding device can therefore, for example, at least one membrane filter, for. B. have at least one micro, nano or ultrafilter. The enzymes, unlike the other components of the mash, such as amino acids, peptides, malt sugar, dextrins and salts, adhere to the filter and are therefore concentrated in front of the filter. There, therefore, an enzyme concentrate can be obtained by stripping very easy. The filterable components of the mash, so the filtrate, can or can be used for the brewing process, because they are chemically unchanged. In the simplest case, they are returned to the mash container. This method has the advantage that the enzyme concentrate in the composition of the enzymes corresponds to the composition present in the mash. Using malt as an enzyme supplier, one has the evolution-optimized natural enzyme composition that is superior to synthetically or microbiologically derived exogenous enzymes.

The separation of the enzymes is simplified formulated by at least two-fold selection of the components contained in the mash: In the first step, all undissolved constituents are separated. Alternatively, one could separate all components that are larger than the desired enzymes. In the subsequent second step, the enzymes are separated and all components smaller than the desired enzymes pass through the separator, referred to herein as a filter. The filtrate contains only mash-typical ingredients and can therefore be fed back to the brewing process. Together with the enzymes, therefore, all components of the mash are deposited with a similar molecular size as the enzymes. But this is not a problem because they form a concentrate with the enzymes, which can be added to another mash, because it contains only naturally occurring substances in mash. Such an enzyme concentrate can be recognized, for example, on starch residues and / or pentosans and / or structural proteins and / or storage proteins of the starch carriers used. When using wheat or wheat malt as a starch carrier z. B. gluten. Structural proteins are protein molecules that serve to scaffold the plants. The first step is merely to reduce the amount of ingredients retained by the filter in the second step by separating off ingredients that are certainly not enzymes before the second step. A preselection is made on the basis of whether the mash components are in solution and / or larger than the desired enzymes. In this sense, the term "separating solids" is used in the context of the application. Of course, before the first step and between the first and the second step, other steps, e.g. B. heating or cooling of the mash stream, z. B. for influencing the viscosity or the activity of the microorganisms usually contained in the mash such. B. Lactic acid bacteria.

The enzyme concentrate, so the filter residues are initially in solution and can be filled and easily transported. The enzyme concentrate is preferably dried gently. As a result, they remain longer lasting, easy to handle and are easy to transport, eg. B. from German breweries, which have due to the purity requirement corresponding enzymes in excess, to breweries outside Germany, which use little or no malt.

Particularly preferably, the filter residues are z. B. granulated by a fluidized bed technique. This is especially gentle.

A device for separating enzymes from a mash preferably has at least one mash tank with at least one drain. The drain is connected to the inlet of a separator to separate undissolved mash components in the separator. The sequence of the separator for the dissolved mash components is connected to the inlet of at least one filter for separating enzymes. The drain of the filter for the filtrate may end in the or another mash tank. Because the process is already well filtered, it can also end up in the brewing pan. The refining of the remaining mash is simplified.

Preferably, the apparatus has means for supplying undissolved mash components separated by the separator to the mash tank. If the deposition takes place at the same time as the dissolution of the starch, starch components not yet dissolved are separated in the separator. If these were rejected, then one would not use the raw materials optimally. Therefore, it makes sense at least the not yet dissolved but separated by the separator components, in particular z. B. starch components of the mash.

The process was explained here using the example of the beer production process. Process results are, on the one hand, the starch split into different sugars and dissolved in water and an enzyme concentrate which can be used for subsequent mashing. For which purposes the mash is used - as described above - for the production of beer or other fermented or not fermented drinks is irrelevant. In principle, man can also use the mash for completely different purposes, for example for other foods, as animal feed or as a nutrient solution for fungi or bacteria for the production of eg. B. of drugs.

Description of the drawings

The invention will now be described by way of example without limitation of the general inventive idea by means of embodiments with reference to the drawings.

1 illustrates the process. For making a mash 20 become water 2 , Strength 4 and enzymes 6 for splitting the starch into a mash tank 10 , usually a mash tun, given and mixed in. The strenght 4 can by a starch carrier such. B. malted malt or ground potatoes are added to the mash tank. If crushed malt is added to the mash tank, it also contains the enzymes needed to dissolve the starch 6 , This is indicated by a gray box. If z. B. only potato starch in the mash tank, then enzymes must 6 be added additionally. Be it by the addition of malt or an enzyme concentrate, eg. Example, a previously deposited by the method described above or exogenously produced enzymes or a mixture thereof.

The mash 20 is in the mash tank 10 heated so that the enzymes 6 be activated and the strength 4 is solved. At the same time, a mash stream 21 from the mash container 10 deducted (indicated by arrow 21 ). This mash stream 21 becomes a separator 12 for separating undissolved solids from the mash stream 21 fed. The separated solids 31 can return to the mash tank 10 be added. The mash stream purified from solids 22 is then in a filter 14 filtered to enzymes such. As α-amylase, β-amylase, invertase, isoamylase, maltase, α-glucosidase, Grenzdextrinase, peptidase, pullulanase and / or β-glucanase as enzyme concentrate 41 deposit. The filtrate 23 can return to the mash container 10 supplied (indicated by a gray arrow).

The enzyme concentrate 41 in particular, another mash container 10 ' or another mash 20 ' be supplied. Of course, this does not have to happen directly, as indicated. In particular, if the other mash tank is further removed, it may be useful to clean the enzyme concentrate again if necessary, to fill it up in well-manageable containers and / or to dry it.

LIST OF REFERENCE NUMBERS

2

water

4

Starch, starch carrier

6

enzymes

10

Mash container / mash tun

10 '

Mash container / mash tun

12

separator

14

filter

20

mash

20 '

mash

21

mash stream

22

mash stream

23

Mash current / filtrate

31

solids

41

Enzymes, enzyme concentrate

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• WO 2007/113292 A1 [0003]

Cited non-patent literature

• Muralikrishna and Nirmala, Cereal alpha-amylases - an overview; Carbohydrate Polymers 60 (2005), No. 2, pp. 163-173 [0011]
• Analytical recording and interpretation of the starch degradation in barley and malt grain and the significance for the brewing process, Diss. Matthias Thaddäus Keßler, TU Munich 2006 [0012]

Claims (17)

Method for producing a mash ( 20 ) for brewing beer, comprising at least the steps of: - making a mash ( 20 ) containing at least one starch carrier ( 4 ), Water ( 2 ) and at least one enzyme ( 6 ) for splitting starch and / or protein, - heating the mash, and - separating at least one of the enzymes contained in the mash ( 41 ). Process according to claim 1, characterized in that the at least one deposited enzyme ( 41 ) is contained in the group formed of α-amylase, β-amylase, invertase, isoamylase, maltase, α-glucosidase, limiting dextrinase, peptidase, pullulanase and β-glucanase. Method according to one of the preceding claims, characterized in that the at least one of the enzymes ( 41 ) is deposited before the mash ( 20 ) is heated to a temperature greater than the inactivation temperature of the at least one enzyme to be deposited. Method according to one of the preceding claims, characterized in that the starch carrier ( 4 ) contains malted cereals. Method according to one of the preceding claims, characterized in that the starch carrier ( 4 ) contains at least one member of the group consisting of unmalted cereals, potatoes, yams, sugarcane or manioc. A method of producing a mash for brewing beer, comprising at least the steps of: - mixing a starch carrier ( 4 ) with water ( 2 ) to a mash ( 20 ' ), and - heating the mash ( 20 ' ) by adding at least one enzyme deposited by the methods according to any one of the preceding claims ( 41 ) to the mash ( 20 . 20 ' ). Process according to claim 6, characterized in that the at least one enzyme ( 41 ) before reaching the gelatinization temperature to the mash ( 20 . 20 ' ) is given. Method according to one of the two claims 6 or 7, characterized in that at least one of the mash ( 20 . 20 ' ) added enzymes ( 41 ) is deposited again after a residence time. Method according to one of claims 1 to 8, characterized by the steps: - removing a mash stream ( 21 ), - separating solids ( 31 ) of the mash stream ( 21 ) and - then filtering off at least one of the enzymes ( 6 . 41 ) from the mash stream ( 22 ). Method according to claim 9, characterized in that the mash stream ( 23 ) is returned to the container after filtering, from which it was previously withdrawn. Process according to one of Claims 9 or 10, characterized by drying the filter residues ( 41 ). Process according to claim 11, characterized in that the filter residues ( 41 ) are granulated. Enzyme concentrate ( 41 ) for splitting starch and / or protein, characterized in that it has been separated from mash by one of the above methods. Enzyme concentrate ( 41 ) for splitting starch and / or protein, in particular according to claim 13, comprising at least one enzyme, characterized in that the enzyme concentrate in addition to the at least one enzyme contains starch residues and / or pentosans and / or structural proteins and / or storage proteins Device for mashing with at least one mash container 20 , characterized by - at least one outlet of the mash container ( 10 ) connected to the inlet of a separator ( 12 ) is connected to undissolved constituents ( 31 ) of the mash ( 20 ) in the separator ( 12 ), and - at least one filter ( 14 ) for separating enzymes ( 41 ), whose inlet to the outlet of the separator ( 12 ) connected is. Device according to the preceding claim, characterized in that the outlet of the filter into a mash tank ( 10 . 10 ' ) opens. Device according to one of the two preceding claims, characterized in that the device comprises means for feeding through the separator ( 12 ) of deposited constituents ( 31 ) to the mash container ( 10 ) having.

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