DE113602C - - Google Patents

Description

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j The common malt extracts on the market have, despite essential differences among each other, several common properties: '

! 1. a bland, easily resisting taste; . ·. ".-, '· ..

; 2. a stringy, tough texture which is bothersome when using the extract; I 3. an often high content of dextrins and moderately low. Maltose content, which is retained for these preparations because otherwise maltose is easy excretes in crystals or crystal glands;

I 4. only a low content of weakly acting diastase respectively. the total absence d; he non-weakened, preferably maltose-forming diastase. Usually it is diastasis ii] i the malt extracts of the trade are available at all at all ... ;

The method described below avoids this deficiency and runs the production

Nes tasty, rich in maltose, strong diastase and carbonic acid, in liquid Fjorm durable malt extract.

Suitable, diastasis-rich kiln malt is crushed and with a moderate amount of water cold or at a moderate temperature - as also happens when brewing beer - mashed for one to several hours. These

I a) first or pre-mashing is mainly used "

p purposes, as much as possible of that in the malt to dissolve and isolate contained diastase. Ziveck's isolation of the diastasis and maintenance of it in a strong state becomes the Liquid withdrawn immediately when using one of the usual methods (lautering, pressing, filling) -then either stored in a cool place or concentrated in a vacuum.

The remaining thick mash becomes hot after the first extract has been drawn off Water, mixed, so that the temperature, the Mash is around 70 ° C., and ';

b) subjected to the second, actual mashing process at this initial temperature.

Due to the still remaining diastase at this temperature and possibly with the supply of heat (up to 75 ^° C.), the cornstarch of the malt respectively. the starch flour especially added flour is also dissolved, whereby dextrins are mainly formed. After been incurred conversion of the starch of the malt, the wort is lautered, boiled, clarified and cooled to about 50 to 55 ⁰ C.

The clear wort obtained in this way, which, if necessary, has taken place before cooking Dilution with water is brought to about 10 ° Balling or below

c) obtained with the first maceration. Tent diastatic fluid or with a part thereof added and. this mixture is obtained at a temperature of about 50 to 55 ⁰ C. for about 12 hours for the purpose of saccharifying the. Dextrins. . .

If it is desirable for reasons of the shelf life of the finished, saccharified wort, it is warmed to about 6.5 ° and to kill especially the lactic acid bacteria kept at this temperature for some time; the

Remaining remainder of the diastase solution obtained during the first mashing (pre-mashing) is added to the saccharified wort after it has cooled down enough and so the Malt extract solution obtained, which by evaporation in a vacuum with a diastase j non-damaging temperature is further processed. '

Is the malt used particularly diastasej rich and can, therefore, a significant-part · \ by the Vormaischung. a) the diastase solution obtained are left behind in the process c) the wort saccharification, then it is without disadvantage if the saccharified wort is boiled for clarification and the still existing diastase solution is added to the clarified wort after sufficient cooling

. will.

This type of mash, some of which is already used in beer-making, however, the diastase is destroyed for the production of the thickened malt extract, of the dietetic agent, hitherto unknown and would also be general to the The usual thick extract is unusable because of the high content of maltose and dextrose would result in the undesired crystallization of sugar.

In this way described above, the following is achieved:

ι. Preservation of the diastasis, some of which Remains present in a completely unimpaired condition, and thus, in contrast to the other malt extracts, more the digestion of the at the same time that. Promotes nutrients supplied to the body.

2. As possible reduction of the salary of dextrin, which causes the sticky taste of the malt extract, and which one too as a nutrient for weakened digestion and is inferior to infants, while maltose is a full substitute for lactose in natural foods, even under certain circumstances Doctors prefer to use milk sugar will.

The malt extract solution obtained in this way has been brought into the usual thick extract form itself and in concentrated solutions a less viscous consistency than that after malt extracts produced conventionally and therefore enables according to the present invention. discovery by impregnation with carbonic acid the manufacture of a concentrated liquid (not tough) malt extract without boiling the same as follows:

The malt extract solution, which is rich in maltose, is evaporated in a vacuum (approximately up to 50 to (Jo ⁰ BaIHiIg). After the liquid extract has cooled, it is impregnated with carbonic acid. In addition to preservation, the carbonic acid also serves special purposes valuable parts (Kalkphosphate) are dissolved again by the carbon dioxide, other constituents are brought BEZW like to facilitate settling After clarification been incurred is filled under pressure carbon dioxide in bottles ■ ■, -... \

Through the meeting of the three factors - high sugar content, through concentration Increased acidity, exclusion of oxygen by carbonic acid - this is how it works real preservation of the liquid extract, without the strong, strong maltose-forming diastase having to destroy it by heating, as happens with alcohol-free beer.

An essential effect of the carbonic acid impregnation of the malt extract is that surprising elimination of the bland taste and the associated increase the value and general usability of malt extract as a dietary nutrient, where it is particularly important that the carbonic acid also, as in beer, the Guaranteed digestibility. .

Claims (1)

Patent Claim:. ■. Production of a long-lasting malt extract rich in maltose and non-weakened maltose-forming diastase, characterized in that the wort, which is after-saccharified in a known manner and at a moderate temperature and evaporated to about 50 to 60 ° Balling, is impregnated with carbonic acid . '■■■ ■'. ·: - -. · ■ ■ · "'· ^.: