Patent ID: 11939558
Assignee: TECHNISCHE UNIVERSITAT BERLIN
Field: Food chemistry (Chemistry)
Classification: CPC C  A | IPC A  C

Claim 10:
11. The method, according to claim 1, wherein the enzymatic degradation comprises a thermal treatment comprising a first rest (1) and a second rest (2) and, optionally, a cooling down, and wherein said one or more technical enzymes include at least one of the following:
a protease, added during the first rest (1), in a concentration of about 1 to 5 g/kg spent grains, added at about 45° C.;
a glucanase and/or xylanase, added during the first rest (1) and/or second rest (2), in a concentration of about 0.05 to 0.3 g/kg spent grains, added at about 45° C. to about 75° C.;
a pullulanase, added during the first rest (1) and/or second rest (2), in a concentration of about 0.01 to 1 g/kg spent grains, added at about 45° C. to about 75° C.; and/or
an endoprotease, added during or after cooling at 5° C., in a concentration of about 2 to 10 g/hL mashing liquor, at about 5° C. for about 8 to 12 h.