DE972033C - Process for producing a beer containing vitamins - Google Patents

Description

Method for producing a beer containing vitamins In the known Process for making beer rich in vitamins is usually fortification the vitamins of the B vitamin complex are achieved in such a way that those in yeast contained vitamins by dissolving the yeast cell wall at high temperatures in Beer or wort. Then the beer, which is rich in vitamins, becomes with untreated beer. cut until the desired vitamin content is set.

With this and all other previously known methods, however only treat dark or sweetened malt beers. With light beers this results in this vitaminization process either an impermissible cloudiness or a intolerable odor or taste impairment, which is the case with the dark ones and sweetened beers are irrelevant.

It is also used in the production of an unsweetened, z. B. uriter-fermented draft or lager beer produced by plasmolysis containing vitamins The extract has been clarified by filtration and usual heat treatment. But it was then added to the half-finished beer before the secondary fermentation, which, however, in addition to the unpleasant flavors also the added vitamins that are consumed by the yeast will, disappear.

In contrast, it is provided according to the invention that an aqueous Yeast slurry pre-filtered after gentle autolysis and that filtrate obtained up to a temperature which excretes the coagulable proteins is heated and filtered again.

Contrasted with dissolving the yeast slurry at the same time and the precipitation of proteins in the previously known processes at temperatures up to ioo ° and the inevitable transition of smell and taste influences from the yeast on the beer results in the decomposition of the treatment according to the Invention in a careful autolysis at low temperatures with subsequent first filtration and only then carried out heating to high temperatures subsequent second filtration one way of removing the vitamins in a way to clear, even with light beers, neither on the appearance nor on the smell and taste has an adverse influence. Compared to the known, one One-step process using plasmolysis results in the process according to the invention with its two-stage treatment and filtration of the additive has the advantage that despite the elimination of unpleasant smells and flavors, the vitamin content preserved.

The fact that in the method according to the invention an aqueous Yeast slurry is processed - and not about a slurry of yeast in Beer, or wort, has the added benefit of being from a mushy slurry can go out without the filtration causing difficulties. It can be done through it autolysing a much larger amount of yeast than with wort. The autolysis becomes gentler. Less flavors are extracted.

With the gentle autolysis, i. H. at lower temperatures and Over several hours, the yeast pulp liquefies into a protein and vitamin-rich Solution from which the non-liquefied components pass through the first filtration be separated. For separation. the coagulable protein parts are then used Further treatment, e.g. B. a brief heating to 100 ° and filtering off of the coagulate during the second filtration. The result is a clear solution to that is rich in B-complex vitamins. It will, according to the outcome of the Vitamin determination, added dosed to the beer.

EXAMPLE 10 kg of pressed, washed yeast are added with 10 1 of water slurried to a pulp. This slurry is under. exact compliance a temperature of 48 to 50 ° for 4 hours with constant stirring in a water bath warmed up. The soon liquefied mass is filtered or colourized after this time or screened. The almost bare filtrate is briefly heated to 100 ° and then from The excreted protein is filtered. In the now clear solution, the content of B vitamins determined. By adding this solution in the appropriate amount to the filling Beer is obtained a beer that has none in terms of smell and taste Shows deterioration in quality, has a precisely defined content of vitamins and is free from any clouding.

Claims (2)

PATENT CLAIMS: i. Process for producing a vitamin-containing, in particular light beer with the help of an additive that is produced by plasmolysis or autolysis is obtained from yeast slurries and subsequent filtration and heating, characterized in that an aqueous yeast slurry after gentle autolysis prefiltered and the filtrate obtained except for one of the coagulable proteins The separating temperature is heated and filtered again. 2. The method according to claim i, characterized in that - a thick, pulpy, aqueous yeast slurry is processed. Considered publications: German Patent Specifications No. 7q. 8 281, 575 546, 577 622, 636 434.