GB814041A - Improvements in the malting process - Google Patents
Improvements in the malting processInfo
- Publication number
- GB814041A GB814041A GB391057A GB391057A GB814041A GB 814041 A GB814041 A GB 814041A GB 391057 A GB391057 A GB 391057A GB 391057 A GB391057 A GB 391057A GB 814041 A GB814041 A GB 814041A
- Authority
- GB
- United Kingdom
- Prior art keywords
- coumarin
- malting process
- aqueous solution
- solution containing
- grain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000004890 malting Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N Coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 abstract 5
- 229960000956 coumarin Drugs 0.000 abstract 3
- 235000001671 coumarin Nutrition 0.000 abstract 3
- 239000007864 aqueous solution Substances 0.000 abstract 2
- WNZQDUSMALZDQF-UHFFFAOYSA-N Phthalide Chemical compound C1=CC=C2C(=O)OCC2=C1 WNZQDUSMALZDQF-UHFFFAOYSA-N 0.000 abstract 1
- 239000003513 alkali Substances 0.000 abstract 1
- 239000004464 cereal grain Substances 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 150000004775 coumarins Chemical class 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/027—Germinating
- C12C1/047—Influencing the germination by chemical or physical means
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Physiology (AREA)
- Saccharide Compounds (AREA)
Abstract
In a malting process, the initial steeping of the cereal grain is carried out by using an aqueous solution containing not more than 0.05 per cent by weight of coumarin, phthalide, substituted coumarin, or of the salts which may be obtained by heating coumarin with an aqueous solution containing from one to two equivalents of alkali. Preferably the grain is first steeped in water.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB814041A true GB814041A (en) | 1959-05-27 |
Family
ID=1627848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB391057A Expired GB814041A (en) | 1957-02-05 | Improvements in the malting process |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB814041A (en) |
-
1957
- 1957-02-05 GB GB391057A patent/GB814041A/en not_active Expired
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