The Production of Traditional Beer (Southern Africa)

摘要

1,184,032. African beer. A.B.M. INDUSTRIAL PRODUCTS Ltd. Jan, 2, 1969 [Jan.18, 1968], No.2752/68. Heading C6E. A process for the production of Traditional beer (Southern Africa) in which some of the starch present in a cereal mash which comprises raw sorghum corn (or other appropriate cereal material) is converted into fermentable sugar, involves heating the mash to gelatinize the starch, cooling the mash to a temperature between 50‹ and 70‹C., adding to this mash a mixture of the commercial enzymes amyloglucosidase and α- amylase, allowing the controlled hydrolysis of the starch, present in the sorghum corn, to fermentable sugar to take place for a predetermined period of time so that a required quantity of fermentable sugar is produced while a required quantity of suspended starchy solids remains, cooling the mash to a temperature suitable for alcoholic fermentation and subjecting the mash to alcoholic fermentation, and the mash is soured by incorporating at an appropriate stage a sour liquor produced by the action of lactobacilli viz prior to gelatinization, after cooling of the mash but prior to the enzymatic hydrolysis, or after the enzymatic hydrolysis. The mash may be supplemented with maize grits. The enzymatic hydrolysis is carried out at a temperature of 60‹-62‹C. usually for 2 to 4 hours until the dextrose equivalent of the mash is not less than 30% and preferably between 45 and 50% of the total carbohydrate solids. A pre-gelatinized enzyme-converted starchy material (whether soured or not) may be carefully spray-dried prior to the completion of the enzymic action to give a pale buff, slightly hydroscopic powder. The enzymatic hydrolysis will be resumed when the spray dried product is redispersed in water. The water supplied to the processes should have a calcium hardness equivalent to not less than 100 p. p. m. by weight of calcium carbonate. The sour liquor may be produced by mashing sorghum corn malt in the presence of lactobacilli as by the action of the lactobacilli on a mash produced by the action of the commercial enzymes amyloglucosidase and α- amylase on a gelatinized cereal. This mash may have been divided from the prepared main mash.