A new or improved process for obtaining malt enzymes, diastases or the like as by-products in brewing

摘要

303,110. Jalowetz, E., and Hamburg, M. Dec. 28, 1927, [Convention date]. Diastase; enzymes.-Malt enzymes, diastases, and the like are produced as bye-products in beerbrewing, and the quality of the beer is improved by mashing the malt with water at such temperatures below 35‹ C. that the peptonization of the insoluble albuminous matters cannot take place and the enzymes are not injured, especially by the acids formed in the mash, separating wholly or partly the solution of enzymes and albumens and concentrating. The beer-wort is produced out of the remaining mash in known manner without adding the removed solution.