Beer wort prodn - with accelerated steep ing - filering and wort boiling

摘要

Considerable quantities of a raw grain are processed in addn. to malt, this grain being finely ground, steeped at 70-90 degrees C after the addn. of enzymes with liquefying properties, disintegrated under pressure by the direct introduction of steam at 140-165 degrees C, cooled and mixed with the malt steep liquor, and an amylase-gluconase prepn. at 50 degrees C. The subsequent stages are carried out continuously to form maltose and saccharify the steep liquor using heat exchangers to obtain the necessary temp. increases, the wort being separated from the draff in a filtering system composed of separators and washing mixers, the last rinsing water contg the hop. extract being mainly returned for steeping the raw grain. The wort is heated under pressure at 160-120 degrees C for 0.5-10 mins. by introducing steam directly into the wort, and hopping with hop extract is carried out before the wort is heated. The product has a pleasant taste and aroma.