BREWAGE METHOD Russian patent published in 2014 - IPC C12N5/00 C12N9/50 C12N9/56 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry and represents a brewage method involving thermostable protease addition to the wort after the latter filtration but before cooking; protease thermostability means that such protease activity accounts for at least 70% of its activity measured in the following way: protease is diluted till concentration equal to 1 mg/ml in an analytic buffer (containing 100 mmol of succinic acid, 100 mmol of HEPES, 100 mmol of CHES, 100 mmol of CABS, 1 mmol of CaCl₂, 150 mmol of KCl, 0.01% Triton X-100) with pH conditioned to 5.5 with the help of NaOH; the protease is pre-incubated i) in ice and ii) for 10 minutes at a temperature of 70°C; the substrate in relation whereto protease displays activity is suspended in 0.01% Triton X-100: for reaction beginning protease is added in an amount of 20 mcl into a test tube and incubated in an Eppendorf thermomixer at 70°C, 1400 rpm during 15 minutes; the reaction is stopped by way of the test tubes placement into ice; the samples are centrifuged in a cold condition at 14000 g during 3 minutes; the supernatant optic density OD₅₉₀ is measured; the obtained OD₅₉₀ value of samples without protease is subtracted from the obtained OD₅₉₀ value of samples treated with protease; protease thermal stability is determined by way of calculation of protease percentage activity in the samples pre-incubated at a temperature of 70°C relative to protease activity in the samples incubated in ice as 100%-activity.

EFFECT: invention allows to enhance colloidal stability of wort and beer as well as preserve the level of total nitrogen in wort and beer due to protease addition to filtered wort.

16 cl, 1 dwg, 17 tbl, 7 ex