Brewing Process
AssigneeNovozymes A/S
InventorNiels Elvig
Life of this patent
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Abstract
The invention relates to a process for the production of wort, comprising the enzymatic treatment of gist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination of exogenous enzymes (α-amylase, isoamylase/pullulanase, FAN generating activity (proteases) and beta-glucanase activity) to the mash and by the simultaneously thermal activation of the maltose-generating endogenous β-amylase, it is possible to obtain a wort based on up to even 100% barley. The invention further relates to a process for the production of a high quality beer or beer product and to the high quality beer produced according to the process.
Claims25
1-27. (canceled)
A process for the production of a brewer's wort, comprising:
- a) obtaining a mash by mashing a grist, of which at least 70 wt % is unmalted cereal(s) comprising β-amylase activity and of which less than 30 wt % is malted cereal(s), at a temperature at which exogenous (added) enzymes and the endogenous β-amylase are active;
- b) contacting the mash with exogenous enzymes comprising:
- i. an α-amylase activity,
- ii. a pullulanase activity,
- iii. a proteolytic activity, and
- iv. a β-glucanase activity;
- c) mashing-off and filtering the mash to obtain the wort.
An enzyme mixture comprising:
- i) an α-amylase activity,
- ii) a pullulanase activity, wherein the pullulanase is thermostable
- iii) a proteolytic activity, and
- iv) a β-glucanase activity.
An enzyme mixture comprising:
- i) an α-amylase activity,
- ii) a pullulanase activity,
- iii) a proteolytic activity,
- iv) a β-glucanase activity;
- and
- v) a xylanase activity.
Dependencies are inferred from the claim text.