Die Verwendung von stärkehaltigen Rohstoffen in der Brauerei

Abstract

AbstractThe Use of Starch Containing Raw Materials in Brewing. The paper starts with a general description of the technology of beer brewing on the basis of conventional raw materials (malt). The wort composition in terms of sugar, amino acid and protein is discussed and a short summary is given of the influence of this composition on the fermentation of wort into green beer and beer and on the properties and the character of beer.In beer brewing the use of starch‐containing, unmalted grain is possible up to about 25 % without the use of enzymes. After a discussion of the technology of processing corn, rice, wheat and barley it is pointed out that a higher proportion of unmalted grain than 25 % may be used without any difficulties and that up to 80% of the malt may be replaced. In this case the Brew‐N‐Zyme is used in addition to 20% of malt.Besides grain, starch or starch hydrolysates may be used in the production of wort. The technology of processing starch, starch syrup and dextrose in the brewing house is discussed in detail. Latest developments in the technology of brewing include the use of different grain syrups, particularly barley syrup. Generally, it will be possible to produce barley syrup and corn syrup in the starch‐factory, partly on the existing equipment. The technology of the production of barley syrup and corn syrup is thoroughly discussed. These products can be regarded as „liquid malt”︁.A further development, the production of soluble „instant wort powder”︁, which can also be undertaken in the starch‐factory by means of Brew‐N‐Zyme, is also discussed.The paper ends with a summary of the physical and chemico‐analytical properties of all products discussed and of their advantages and disadvantages.With grain syrups and „instant wort powder”︁ beer brewing could be done in a continuous process using isomerized hop extracts.