Improved Manufacture of Worts, Fermented and Distilled Beverages, and other Products Resulting from the Mashing of Starchy Materials.

摘要

101,406. Wahl - Henius Research Laboratory, (Assignees of Wahl, R.). Sept. 9, 1916, [Convention date]. Mashing processes; yeast and ferments. - Wheat bran, or a similar ungerminated vegetable product containing translocation diastase, such as the offal of pearl barley, the cortex of maize, &c., is used to produce the conversion of starch in mashing processes for the production of brewery and distillery worts, yeast-propagating mashes, vinegar, &c. The bran &c. may be first mixed with water and maintained at a temperature of from 45 to 55‹ C., in order that lactic-acid bacteria contained in the bran &c. can develop to produce lactic acid; gelatinized starch, boiled corn, &c., or a substance sold commercially under the Trade Mark " Mazam " is then added. Dextrin, corn-syrup, glucose, or other sugar may be added in place of starch. The mash may be inoculated with the lactic-acid bacteria or with other acid-forming microbes, or solutions containing lactic acid may be added. Techanical data for the production of lager and other beers, stouts, " non- alcoholic " beverages, &c. are given. Reference has been directed by the Comptroller to Specification 2587/96.