The manufacture and use of liquid adjuncts.

Swain, E. F.

Abstract
The continuous wet milling of corn consists of (a) separating the hull, germ and gluten from the starch; (b) hydrolysis of some of the starch to liquid adjuncts; and (c) starch modification processes. Steep water, corn oil and feeds are by-products from (a). Shelled corn is cleaned and steeped for 24 to 36 h at 120 degrees F in water containing a little sulphur dioxide. The germs are removed from the crushed, softened kernels by flotation and starch is separated from hull and gluten by washing through screens. Washed and dried starch is hydrolysed by acid, or by acid followed by treatment with a purified diastatic enzyme, so that the dextrose : maltose ratio can be varied. In conversion to 50 dextrose equivalent, the acid enzyme process yields syrups with greater proportions of di and trisaccharides, but less glucose and higher saccharides. This proces is therefore useful in preparing highly fermentable adjuncts. In the acid process, starch slurry (35 to 40% dry matter), acidulated to about 0.12% acidity, is treated at 30 steam pressure. At the desired degree of conversion, the mixture is neutralized to pH 4 to 5 with soda ash, fatty substances and suspended solids are removed, and after evaporation to 60% dry matter, the hydrolysate is filtered through carbon and, if required, deionized. Finally, the solution is filtered and evaporated. It is urged that liquid adjuncts increase brewhouse and beer production and effect savings and processing costs, while yielding smoother and lighter beers with improved shelf life and foam retention. They also facilitate the use of malt with high soluble protein, thus allowing less malt to be used.
Keywords: adjunct brewing cereal maize production syrup