DE1903400A1 - Process for preparing a concentrated or dry raw material for brewing purposes - Google Patents

Description

^X 903400

m. DlETBt JANDER

·. MANFREDBONIN.G 97/15022 EN I7. January 1969

PATENTANWÄLTE 1! RLIN S3 (DAHLEM) NfTTENWESIS
TfLEPHONE 16 13 03

P & tenfrttnameldung

of? company

NV CHKUIBCHB FAHRIEK "HAAHDEK ⁿ Naarden (The Netherlands)

"'Procedural z \ m Zubareiton an s, concentrated? !! or trockonen raw material for

The .Erfindung relates to a method for preparing a concentrated or dried raw material for brewing purposes, in which a starchy © substance; is mixed with water to form a mash, which is kept at a temperature of not more than 55 ° C and exposed to the action of protease and amylase, in which the enzymes after liquefaction and saccharification of the starch by increasing it

- 2 «*

909831/0203

'. ■: BAD ORIGINAL

Temperature will be ineffective and at the end of the day the mash is filtered and the water is removed from it.

The invention also relates to a method aur Production of beer or similar alcoholic beverages by penning a sausage

In the conventional construction method one uses devices that ^ sum germination is brought (malting), and afterwards by Sarren is converted into dry malt, which is the main raw material for the brewery. Malt is a relative expensive material as the malting is a first class barley with requires good germination. Besides, the goodness is dos maises not constant »and its preparation is thorough technological knowledge and extensive facilities baw. Investing ahead «The conversion of neck into ferraentierbatre V / ursse also requires a great deal of experience and a special one 7ersuckerunfcsanlage, the so-called cooker. Because of the complicated The preparation of the »Wiirse not continuously, carried out

j) In the brewing trade, there is a need for a process sua suberaiten a raw material in concentrated form, which is cheap m transport 1st, and out of which after diluting or dissolving Beer can be made. -

A number of methods are known for preparing an evaporated and concentrated urese (cf. The Brewers Digest j £ (1964.) Kr.7, 24; published Dutch® patent application 66,0108? And the USA patent no: 3 2 ° X > 153) - · ' ^B ®i all these processes the starting material consists of malawirss, which is prepared with the conventional furnishing and the one

9QS835 / 0182

BATH ORIGINAL

Has a solids content of approximately 12 # by weight The evaporation is carried out in several stages in a vacuum eva- poratör carried out «about adverse influences on the Faroe and the goodness of the concentrate to avoid · These procedures are hence complicated and require extensive facilities.

Furthermore, some processes are known in which unmalted grain is the raw material that is exposed to the action of enzymes for the preparation of a wort (cf. US Pat. No. Sr ₀ 5 081 172 and Dutch patent application No. 260 926). According to the in dan British patents Mr. 1 014 114 and 1 083 * 85 disclosed processes, the unmulked grain is ensyraatically liquefied and the calibrated product is added to a mash obtained by Mälfton

Xn laid-open Dutch patent application no. 67 * 01014 a method is described, according to the farinaceous of a material, an extract is obtained which can be used in the brewery as a raw material A starchy substance, such as ground grain is 1st · when AusgangsDaterial _t of d " a mash is prepared with the addition of wet. By adding an acid, the pH is adjusted in such a way that peptization takes place, whereby the natural enzymes present in the material are frozen. At a pH value of 5 * 0 to 6.0, a proteolytic and an aoylolytic Enssyma take place, preferably in this order; then the enzymes are rendered ineffective by increasing the temperature · The filtered extract can be fermented in the same way as TTurse au beer, but a concentrate can also be produced · This known process is not entirely satisfactory. It is well known that an acid * has a detrimental effect on the natural enzymes present in the grain,

$ 90983/0262

BATH ORIGINAL

in particular the protease. From the above-mentioned patent application it is not clear whether the booze will later be neutralized. If the temperature does not rise during the Ankeifflöns about 75 ⁰ C out, so only a limited extraction. In addition, the cellulose and the sticky components of the grain are only broken down insufficiently, since the necessary cytolytic Snays® are missing. This is disadvantageous because the dissolved cellulose, the hemicellulose and the adhesives are very negligible for the physico-chemical and organoleptic properties of the beer, such as the foam stability and the spicy taste.

Another big disadvantage is that su weak © Concentrations are used. The extract has a solid content of approximately 20-25% by weight, which is not in one Work process economically and technically in favorable catfish can be achieved and not in one step can be prepared to a dry product · In the mentioned The patent application does not say in which way a concentrate is produced from the extract. A Trookenprodulct has particularly great advantages, as it is easy and cheap to transport can be and is well storable Has high ViokositUt and even crystallize Scann · With none the known procedures in which Enayroe has been used, are the enzyme preparations in terms of their activity has been standardized, although this is for the control of the process would be necessary to determine the appropriate degree of degradation see below can.

£ s has been shown to be a raw material for the brewery in concentrated or dried form avoiding the above

^ v ^ 909835/0262

BATH ORIGINAL

mentioned defect can be prepared in that

a) a ground, starch-containing substance is stirred with water at a temperature of 30-5O ⁰ C in a glass with a solids content of 25-30 wt

b) Cellulose, Hami7.ellulaoe, Protease, «fc-Amylaee and, if desired, poktinase is added to the mash, whereby the pH value of the mash is measured, if necessary, in such a way that that the added .Enzyme unfold their most favorable activity that

c) the mash is kept at a temperature of 50 »OEO ° (J, _f to cellulose hemicellulose, protein and possibly existing pectins degrade and dissolve them that.

d) the mash is heated to a temperature of 86-88 ° 0, to liquefy the starch ingredients that

e) the mash is cooled to a temperature of 55-62 ° Ö

and is exposed to the action of an encyclopedia, until the. for brewing wort required ratio between the usable sugars and non-removable polysaccharides is obtained that

f) the Ilaic is heated to a temperature of 85-115 ° 0, to make the länzyme ineffective that

g) the mash is filtered, and that

h) the piltrate, after bitter substances have been added to it, if so desired, in one operation to one Concentrate is evaporated or dried to a powder.

- 6 - ■

909835/0262

BATH ORIGINAL

Since this method is in contrast to the known method is carried out with higher concentrations, it is heat-economical much more beneficial.

In the method according to the invention, Auaganga material is used Cereals such as sterilized grain, rye, wheat, Seis and in particular Barley or mixtures of these cereals, used however, barley does not have to be selected according to its ability to germinate, e.g. for malting, so that it is of inferior quality enough. As an example of a starchy material that does not belong to the Grain Arton, buckwheat should also be mentioned will.

In contrast to the older methods, a mash with a high solids content of 25 ~ 50% by weight is prepared. Depending on the most favorable pli value for the enzymes to be added, the pH value of the mash is measured at 4-7. There are one "or more Enzyrapräp & rate zugesetst _e have been standardized as cellulase, hemicellulase and möglicherwoise pectinase with respect to the activity and with regard to the proteolytic activity and the $ k-amylase activity. ISs are adequately thermostable cellulase, Hemlzellulase- ₉ possibly pectinase and proteae preparations used " As cellulase, hemicollulase and possibly pectinase © preparations from mushrooms can also be used. For raw materials with a high pectin content, the use of pectins" © is particularly desirable · Froteolytic enzymes can either be vegetable, like suitable Pizin, Bromolin and papain, or animal, as penkreatische protease, or "they can be derived from fungi. Very protease is subtilis from the known mutations of the Stammbazillus .. the ität \ eörmestabf.l to be vBrwßna" nders ^ L -Amylass outside aen hqchsberi

909 & 3S702g2

BATH ORIGINAL

Requirements are sufficient, since it has to develop its activity at a temperature of 86 ~ 88 ° C. Since this temperature is higher than the temperature at which the other enzymes are active, the mash dieet-Aiaylaae together with the others for the sake of simplicity Enzyme acetate. Of course, the amylase already exhibits a certain activity at this lower temperature.

The mash with the enzymes is now at one temperature kept at 50-60 ° C and stirred to prevent the solid from precipitating Prevent constituents · This is the cellulose that Hemicellulose, the adhesives, the proteins and maybe the Pectins split and dissolved. According to the Proteolyee, that's supposed to FiI entered the wrong one with a solids content of by weight 12 # and have a nitrogen content of at least 700 mg / l The time required for cleavage is generally 1/2 to 4 hours.

Now the temperature of the mash increases with continued Uafuhr increased to 86-88 ° G. At this temperature the - Amylase - 'the most favorable activity. This ens ^ si liquefies the Starch with the formation of dextrin and causes this substance is being prepared for later saccharification. This liquefied Treatment is generally carried out within 10-60 minutes. Against the high temperature at which the liquefaction occurs, a large yield of water-soluble subothanes is obtained obtained during the subsequent evacuation, i. e. a high yield of the extract

After liquefaction, the mash is cooled to 55-62 C, and then an anti-seizure syia is added. This Susat "

- 8 909835 / 02S2

190340Ü

can consist of a maize flour or a malt extract _t an anylase preparation from mushrooms and / or an aryloglucoaidase preparation from mushrooms. The saccharification, in which maltose is formed, is continued until the ratio between the fermentable sugar and the non-fermentable polysaccharides has reached the value required for brewing wort. This Vart depends on the type of beer or from other manufacturers W from the delivering drinks. As a rule, the distant fact ionagrad in the manufacture of beer is 75-8OJS (ie. The percentage of fermentable sugar). The form of ionagrad should be at least 75 ^ «The determination of the degree of fermentation is described in" Analytica EBC (European Brewery Convention), - 2 «'- edition (Elsevier 196 $), string 61". The saccharification should proceed to the extent ,, in which the color reaction of the mash with iodine is negative. The saccharification generally takes 1/2 to 10 hours. If the saccharification is allowed to proceed, the physico-chemical and. the organoleptic properties of the wort produced from don beers adversely affected.

Using standard text related to the activity Enzyme preparations and careful dosing can create an end product be generated, which has consistent properties. The cleavage to be added in stage b) of the process Enzymes are preferably used in the amounts listed below used:

Zellulaao 200-600 units / kg auaganganateriol Hemicellulase 200-1000 units / kg of starting material Pectinase 500 - 2000 units / lcßAusganeisia te rial Protease $ 0 - J500 liorthropic units / kg initial mass

175,000 ~ 1,000,000 ^il

laaterial

9 0 9 8 3 5/0262 BAD ORIGINAL

In the stage θ β) of the process, the vor sue Ice run ^ a enzyme in the following amounts aucjoaetzti

or Kaiao extract and / or

Amylase from Pilsen 10 Gow. # Of the starting material,

calculated for ο eat product with one Diastatic activity of 250 according to Win & iech-Kolbach «

Amyioglucosidase IOQ-3OO Amyloßlucosidase-liiJahsiften / Kg

Gonga material.

The activities of the enzymes were defined as follows:

Cellulases *.

Wachselffektuöß the Enayme with a solution of 95® ag carboxymethylcellulose (70 C Ilerculeahöh ©) in 3OQ es? Water, carried out at a pH of about 4 Vert "4 and at a temperature of 4O ⁰ C. The changes in the viscosity; werdon all determined a function of time in an Oetwald-Oannen-Penske-Viakosicie ter

1000 ( _1n i)

whereby

ν * the amount of län ^ yme ia mg and P ^ ₀ and the relative fluidity after 10 or 5 minutes is «

The relative flowability F was defined as follows: ji "WM""", where.

.- - ".. ■ ..; ■■■ ν - ίο -

90983S / 0282.

- ίο -

the ¹ flow velocity of the water,

the trouble-free demeanor of the with dea ivnsya not treated substrate uöd

is the flow velocity of the substrate that is exposed to the action dos ßnzjms t; Minutes, where the Jfyeife is measured in seconds.

An O, 2% solution of bean glue is sown to the binding of the enzyme at a pH value of 4 _§ 5 and at a temperature of 40 ⁰ G,

.1000 (% * V activity * '■ ⁱ binaries / g

where w,? .q and F ^ the Bpdeutwag mentioned above

Pektinaoes - _ ^: "" -. '

Bin PoXypekfcln will it? Binding the i & Byaa at elncsa pH value τοα 4.2 at a ^ emper & bur v © n % 0 ⁹ Q asaa & metzfs

Activity - ³ * ³

where Vt ₉ ?, ₀ «ad Fe ■ di® obea bulging B®a« utnmg listed.

A cash redemption is the action of the JIBsyms with a ps-wtipt. of 7, ^ · at a tempsrafcur won. 40 ° C 5 * 1 minutes auageaetst «Bas non-freeze casein is then a«

80 98 36 / OS «3 ORIGINAL BATHROOM

pH of 4 precipitated and removed by filtering; ο the amount of the casein dissolved in the pil becomes 660 ajp, calorimetrically beotziel after through. Polin-Ciocalteu reagent a blue color has been produced.

Activity ■ « ^A 66O Horthrop units / g

^A 660 ^the Erloaohen boi 660

w is the weighed amount of dea Bnaya in mg un &

F means a factor that of the Enajnn, the cell and depends on the type of spectrophotometer

For a Spectronic 20 device from Bausch & I »omb the values of P:

for a bacterial Froteaao 200 Papain, Picin, Bromelin 277 Pancreatin 164

Sine 4% starch solution is subjected to the action of the enzyme with a pH of 5.1 x at a temperature of 4O ⁰ C · The degradation of the starch to dextrin is in function of time, by examining the Parb.e with Hilf ο monitored by iodine The end point let reached; if the color of the solution is the same as the Üelllge standard color No. 620 3-5 ο

Activity · »'Codified units of wellbeing

wt per garnet

• 12 -

09835/0262

whereby

w dl © weighed © t means time

from

the

Di © determination-the 1st "described in" 1965) "üeite

the

Stark® in G-lukos © wsci kos © naefe 3Du £ f- = Selto®yl ₀

A"

• / irfemg des ¹ H

c '.- i'is ^ -laa © from "de © laaillss ®iabt £ li®

Di® lüa

© abhälfe

α .Η «Λ <=,

0 S S 3 S /

BAD ORiGINAL

Feeding can be removed · For this purpose, iodine can be suitable Piltering device can be used. The filter cake grows old V / ater washed out thoroughly. That flowing through the filter Wash water is collected separately and the filtrate is not mixed in, otherwise the filtrate would be diluted again would. The washing water can be used for the preparation of the next Mash can be used

The filtrate can now be evaporated to a concentrate or dried to a powder in one operation. During the binding evaporation and drying, the temperature of the amount of the filtrate mentioned is regulated in such a way that the product after dilution, for example. Not differing from the original filtrate in terms of color and clarity and that the sugars, polysaccharides, proteins and nitrogenous substances remain water-soluble.

If the carbonization and drying are carried out at high temperatures, what is known as Maillard action occurs, since the sugars react with the proteins; as a result of the Karaaelisation of the sugar there is a discoloration of the &. the end pro- · is aielife laehr ¥ ollstfedig in Waeser .X5alieb · - "

An effective Tsrdazipfimg -zvl a Konsentrat l ^, mn are ia a YakuumfilöTerda "pfer, aB in the eäsasi Abwindfil" - e- ^ aporator ₉ In a Luwe-, BnmtMT-, Sa: © - od @ r Oenfcritherefilaevaporator or a similar device . It is possible here to evaporate a filtrate with a solids content of about 2596 wt. KU a concentrate with a solids content of about 3096 wt. Bas drying to eiaea XiBt powder in a spray dryer to carry out, wherein the temperature of the air about i-X20 at the inlet; 50 ^o C and at the outlet 75-85 ⁰ C beträgtο

909835 / Q262

BATH ORIGINAL

to filtoat either-

on

strait the 8. Dies feansi ain

veal Sfcärkö used ₄ April 1966, 49-52 _β Aas ü <em

1.5 -

90 9 8357 BAD ORIGINAL

converter suitable for liquefying starch · The
Converter 8 is equipped with devices for ragulating the temperature
and the dwell time of the maize marriage. After liquefaction, the mash la ®inera V / ameaustauscfeür 9 is cooled to a temperature of 55-62 ° C and then sia a® digestion reac
tor IO directed «This ¹ RsaktöS ¹ is ia d © r glel @ fe®a set up like the Reakfesx" 7 © s ©. that - <& 1® Qtenpecatur and the Verder Maissfe © gleißhfalls s ^ galiespfc w ^ rd ^ is can ».Aud

the

11 © iner Losim ^ "© iae® ^ © ^^ © läes ^ iäafptess? !! ©» lm © h ä®r Verwird äi © M®i @ d! I © ia ®in @ 2i !! ^ © amgfeaüaüoMeE ¹ 12 to one

will. Wä £ 2äeau8 "taia®eis © s? 12 is? S ©

constantly

Waas @ retr8-

made ineffective in operation filter 15

dries © P

i. That through

dureti eia! © te "IS sisa BQhHItSf ä
by oiöa Rohi? 17 ia ®ia Riff erg © f.
wishes ₀ "can the Pil entered © in ©
constantly

© in tube

24 · the Cepssatrat

Creation of Bios ¹
drink from lonely Koa ^ ssstrafc 'octor
Author a

0183 8/02

daa concentrate old tfaesar diluted, or the dry product is In water up to the usual concentration of the sm. fei · -, assembling wort dissolved. The Ütfirae prepared on this many becomes the usual main and Naohieraenfcieru & fi, after which the drink is clarified and each time it is filled into barrels or cans Ifeim uj & m Konaeateat. the Troekenprodu & t no® bitter substance · ₉ wäfereat © der na ^ fe "dej?

dureti

ώ 17 / = »

BAD ORSGiNAL

Below are some examples for doe according to the invention Procedure listed.

Example It

9 kg of barley (with an oinom moisture content of 15 _tons 4% by weight and old a protein content of 9% by weight) were ground and 16 1 fönaer with a temperature τοη 4J ⁰ O au ein? Mash stirred · The pH value was 5.8, this is the value suitable for ensyaatiache cleavage · 1 g of a cellulase preparation tea, 1 g of a. Heqiftalluluqrpräparatea, 9 β of a bacterial protease preparatea and 9 g of a bacterial en • t-Aa ^ laaepräparatea sugesetst "The temperature of the now liquefied Mayohe was increased to 50 ⁰ C and maintained for two hours while stirring ·

The temperature was then ^{increased to QT 0} C in 15 minutes and maintained for 30 minutes. ". .

AneohlieBend the Senperatur the Maieche was lowered by indirect cooling in .6O ⁰ O, and 1 kg of Maltaiehl (moisture content 9 Gep.9tt DiaataseaktivitAt according Vindiaeh-Kolbach 250) sugeaetBt · Danaoh the mash further 45 Kianten was agitated at a temperature of from 6O ⁰ C. The color reaction with iodine was then negative, and the degree of penentation was 80%.

Thereupon the Maieohe was brought to the boil in 25 minutes and cooked for another 15 minutes, after which the quay at 75 ° E was cooled

The mash was then etehengelaeaen 30 minutes so that the unresolved Bost andteile could absetsen verifiable _e after the mash was filtered "The filtrate was in a""Anhydro * - spray dried, and the Temperainxr the air aa Äis-

- 18 -

909835/0262

Let 125 ⁰ C and at the Auelaß was 80 ⁰ C «Ea 6990 g of dry substance were obtained, namely with one

Moisture content voa 3 »? Gew «#, one Bactract content roti 95.2 (* · * · £ and one Protein content ve »4,3 Qsw« £ «

By "Bxtraktgehait" the Meng® the Trooketteubatans is understood that based on the measurement of the specific gravity of an Lömsng and on the Uswandliää & g in the Zuekerprosentsats by Plato Sucker Table _β The result of ßrockenproduktes is UAG in the Peststoffgehalfc © · wanAelt

The product "ar in ^ a cup full of beer" urSen 5 kg ^ dry Boboaterials for the brews "! in 23 % feaser. The birds rescued in this way had the following Susaeienaatz:

Extract content 12.5 ■ 'Gww ·! suitable nitrogen content 869 sg / 1 ^ • Amino acid content 222 se / 1 Color (according to Analytic » SBQ ₉ Γ »Issue, page 20) 11 »5 PH value FenDentation degree 803 *

The sausages were fermented at a tea temperature of τοη 8 ^ ß, and the fermentation progressed raeeh.Hach seven days the apparent heat tract content was 3.8 wt. ingeffillt be familiar with "* y £ s been a lot pulveriaiertes Batrliaisohosulat in 1 1 water J ser aufgellet," stigesetst which MEOG vm "a Bosis

909 8 3 5/026 2

JO mg Isohume * lone / 1 corresponded. After a period of clarification Aas beer was sucked off from * Rochen. Dea product had the the following composition:

Apparent extra content Color pH-tfert Viscosity in centistokes Bcbauiaseit ic SeJoindeii Adhesiveness of the foam turbidity test (according to Aiialyfciea SBC, 2nd ed. S © itö 55-66) naoh diner storage of

5 days at ®

and join 2Ί- Stusdea at 7 days

äaaa

Hour

at ._ _Ä ,

"at 0 ° e.

2.5 wt% 7.8 4.5 1 »52 329
%

3.8

was

A liquefied mash was used in Example I as in

© i © liquefied sharks were © by indirect © lühlimg on one

13 g of an Et et

2jssg on

inner-L ^ lilimten lans

60 ° 0 expired ₈

laae aas Pilsen eltta? f®MperafeöT from 6O ⁰ C half from 25 Miiiufeeri to "den-.Si@ä: © puiakt 20 ~

909835 / 02S-2

was maintained · Hereafter wurdle the temperature lowered "The mash was 30 Minuton long ohno stirring left" so that Aich a sediment could form. The mash was then gofiltort.

The FiItrat mirde in a "^ AnhydjK -Spruktrockner dried * the temperature of the air at the inlet 125 ° 0 and at the outlet was 80 ° C. Jsa were 6200 g dry substance of the following composition obtained s

Moisture content 4 _t 2 wt. # Extract content 94.1 Go *.%

Protein content 3.9 wt _o #

The product was completely soluble in water. 3 kg were used for brewing dos dried raw material dissolved in 23 liters of water «The prepared Würae had the following composition:

Extra * te * lt 11 ₄ 3 Total embroidery content 793 ng / 1

Color 9.7

pBMUert 5 »6

Fenaontation degree 82 %

The courses were carried out at a temperature of 8 ^ ° C distant ti art. After eight days, the fresh beer was poured into a 35-liter passport for follow-up servicing. Further, an amount of powder-▼ erieiertem Hatriumieohumulat dissolved in 1 1 water zügesetst _t. This amount corresponds to a dose of 30 mg Ißohunoleii / l. After a clearing period of three tfoohea, the beer was drawn off. The beer had the following composition:

'. ■■ · 'V 21 -

9 0 9 8 3 5/0262 ^{BA0 0RiGlNAL}

apparent extract content 2.0 Qew, £ Color 5.2

Viscosity in centiatokea 1.5

Sehauaungaseit in seconds 3 * 3 Schaia adhesion 57 *

The apparent extract content is less than the real one Formed because the alcohol present reduces the specific severity. The organoleptic properties of the beer were great satisfactory·

Belapiel III t

Sa the procedure described in Example I was carried out, and the boiled and cooled mash was filtered The obtained Viltrat was put into a "work in a FiI * - evaporator (type Saabay) at a reduced pressure won 40 on Q3 absolute up to below a "fuel content of 80 Oew"% evaporated. The concentrate consisted of a thick, but easy-to-handle syrup · 8352 g of concentrate received · Ton this «Consentrat were 2000 g in 1 *, 8 1 Waaaer on resolved. The nurse had the following ZuaaKaensetsungi

Extract content 12 wt. * Total nitrogen content 920 g / 1

eUAjBinoa acid content 238 «s / l

»Work 11.2 ρΉ-over 5.5

Peroentation degrees

him the obenatehenden Verton shows that this TfUrse a geeigne tea Auagangsmatwrial for making sound beer ·

"" ■■ "" · 22 - '

909 8 35/026 2

Claims (1)

PlPL-ING. DIETER JANDER DR. IN. MANFRED BONING MTENTANWXLTE IWLIN 33 (DAHLIM) «• TTiNWE« 1S TiLEFOH 7ilief 97/13022 EN January 17, 1969 Patent application of the company H.V. CHEMICAL FACTORY "BAAKDEZf" Haarden (corsetry) Claims 1. Method to prepare a canned or dried raw material for brewing beer, in which a starchy substance is mixed with fiber to a mash, which is kept at a temperature of not mahSi al · 55 ° O and "the action of clay protease- '. in & of Aayl & ae is auegeaetat, on the Bnsyae Naeh ¥ erfl0eaigung UTID Versuekerung the strength duroh ErhShes the be geaaeht temperature unwirksan and finally filtering the mash at the and the water is entsogen from this, characterized labeled in se ic hn β t _t that 9 0 918 3 5 / 02s 2 a) a milled * _t starch-containing substance with water ▼ on a temperature of 30 * $ 0 ^o C, "u a Maiaehe with a Feetetoffgehalt of 25- $ 0 wt,% is stirred in that to) Zellttlaso, BöniBellulaes, Protease, oUAmylasa taad, if desired, pectin wet the mash is put, whereby the If necessary, the pH of the mash is measured in such a way that that the settled Bnsyne develop their most favorable activity. fold that c) the mash is kept at a temperature of 50 ~ 60 ° C, VB cellulose, henisellulose, proteins and possibly before, Dismantle existing pectins and dissolve them that d) the liaison is heated to a temperature of 86-86 ° C, . to liquefy the starch components that e) cooling the slurry to a Teaperatur of 55-62 ⁰ C and the action of a Vex zuckerungsenfcyKs is suspended until the erforderliohe for BrauwÜrse ratio swisehen fernentierbaren the sugars and the niöht fereentierbaren Polyaaöchariden is obtained that f) the liaisohe is heated to oisie Tenperatur of 85-H5 ^ö O, us dl "Baeja9 unwirksaji tu boat that g) the shark marriage is filtered, and that h) kicked the pil, then, if so, ask him fabrics have been sugesetet in a »work process to a The concentrate is evaporated or a powder is dried 9098 3 5/026 2 -ir-: ■■ 2 _a process according to claim I ₁ characterized in that in process stage a) a grain is used as the starchy substance 3 · Verfa & psn according to A & spirueh 2, since g® k β si. a · ■ * · i β h net «that the grain used is derate, 4 ·. Method aaeh addressed 1 to 3 »d & dureh g β k β na ι ti β h β ο ί, that the mash in the process & setwto β) 3/2 bie 4 sftmden run on a ^t S & up9s & tur ve» 5Q «€ 0 ^o C 9 ·? E £ faiuftm ixeoh claim 1 Me 4 «thereby g β ke η a se 1 ο hue t, that the May marriage in ά & τ ? Experiencedetu £ e> d) XO bla SO Sinti th at a temperature of 86-88 ° C held 6 »Process according to claim 1 feie 5>« daduren g · k β η η> s · i η et that the Maieeoe after adding dea Vermoteama & msgme in the process stage e) 1/2 to 10 hours lans ft »f held in the 3rd parafcur of 5 ^ -62 ° G 7 · Method according to claims 1 to 6 «thereby g e ke η η« s e i e § & η β t, that the Maleefe «in the procedural stage f) Heated for 5 or 50 minutes to a sea temperature of S ^ »11 ^ ° G 8. The method according to claim 1 bia 7 «thereby ge Ic β η η> · ι · iolQ et, UaB per one kilogram of waste material 200 x 600 units of cellulose 200 x 1000 units of Heaiaellulaee 50 - 500 Horthrop units protease 175 * 000 ■ - 1,000,000 divided well-being ■ • ^ -Aaylase and, if desired « 909835/0262 300 - 2000 units of pektinaee be used· 9 ·. Method according to claim 1 bia 8 «thereby g β k e η η -s e 1 e it η e t, AaB daa Ve: ratokerungeen« gpB is used, in the form of maize or nal extract up to an amount of about 10% by weight of the grain that is contained in a product Diastase activity of 250 according to Vindlaeh-Kolbaeh beetint » in the form of a fungal asylum, apraparates up to a quantity of uagefanr IO 0ew «£ of the grain« which is determined by a «product bit of the same activity, and / or in the form of an Aagrloglukoeidaee-Präiparatee to 2a an amount of 100-JOQ aayloglukoeidase units / kg of grain. 10 · Process according to claims! T to 9 »since g β k e η η -sei c an et, d & fi the j α of process stage g) obtained Fllteirkachan with tfetseer susgewaechen, and that the Waeoh- «Aseer sub mixing the mash in process stage a) before« is turned » 11 · The method of claim 1 to IQ ₉ d dureii GEK β η η -sei β h η · t that DNA in the Verfahreneetufe) Tiltrat obtained g in el & ea Vakuiuifilitsnsraporator to za a Festetofffsehalt of about 80 0EW,% © ingedaspift is " 12, process according to claims 1 to 11 »because g β k e η η -seiehnet that the 1» of process stage g) is obtained The filtrate is dried in a spray dryer The method according to claim 32, characterized in that the drying is! an air temperature at the inlet of 120 to 130 ⁰ C and an air temperature at the outlet of ⁰ C is carried out « 909835/026 2. αν «The method according to claim 1 to 13» characterized in that it is carried out continuously. 15 · Method for brewing beer or a similar alcoholic beverage by cementing a WuTM _1, characterized in that the WÜrse gane or part of it consists of an aqueous solution of a dry or a conical product »according to the method according to one of claims 1 to 14 manufactured; is "and & a £" if necessary, bitter substances are sugesetst · ™ 16 · Process according to claim 13 ψ Sadurek g β ke η η s β i β h -net »that the process is carried out continuously · Lee on the back