DE102009022541A1 - Treating wort in brewing process, comprises tangentially introducing wort to separation container for hot break separation after wort-cooking, and producing negative pressure in the separation container by continuously releasing pressure - Google Patents

Abstract

The method comprises tangentially introducing the wort to a separation container (2) for hot break separation after cooking the wort, producing a negative pressure in the separation container by continuously releasing pressure, so that the wort is partially introduced for simmering, and discharging the developed vapor from the separation container, where the developed vapor is used for heat recovery. The negative pressure is adjusted by controlled extraction. The wort is heated at high temperature optionally under pressure development after or during cooking but before hot break separation. The method comprises tangentially introducing the wort to a separation container (2) for hot break separation after cooking the wort, producing a negative pressure in the separation container by continuously releasing pressure, so that the wort is partially introduced for simmering, and discharging the developed vapor from the separation container, where the developed vapor is used for heat recovery. The negative pressure is adjusted by controlled extraction. The wort is heated at high temperature optionally under pressure development after or during cooking but before hot break separation. The wort is separated from the hot break before releasing the pressure. The wort is continuously introduced during that its surrounding pressure is continuously reduced in the flow direction. An independent claim is included for a device for hot break separation in a brewing process.

Description

The The invention relates to a process for wort treatment in Brewing process, whereby after wort boiling the still hot Wort for Heißtrubabscheidung a separating vessel is forwarded. The invention further relates to a device for hot trub separation in the brewing process with a separation tank, which comprises a wort supply and a spice withdrawal.

One An essential step in the brewing process is the so-called wort boiling. Here, the wort produced from a mash is in one Wort or brewing pan cooked with the addition of hops. By cooking unwanted flavorings are expelled. Namely, most of the undesirable substances have a higher vapor-liquid distribution factor as the water contained in the wort, so that for the Taste undesirable flavorings in the course of wort boiling deplete in the wort.

modern Brewing processes are optimized with regard to process economics. In particular, this is the process of wort boiling in general shortened or it is the expulsion undesirable Flavors, for example, by a treatment of the wort accelerated by means of a rectification. By shortening However, there is a considerable amount of wort boiling time Problem with the expulsion of those flavorings from a source material an education kinetics during wort boiling demonstrate. If the wort cooking time is short, the starting material remains in the wort. It consists in subsequent process steps at sufficiently high temperatures, the danger that the undesirable flavor is reformed. Such an undesirable Flavor is, for example, dimethylsulfide (DMS), which in the Wort boiling, especially at temperatures above 80 ° C, especially from the existing in the wort S-methyl-methionone (SMM) is formed.

While in conventional wort boiling almost all SMM implemented in DMS and the latter because of its high vapor-liquid distribution factor is expelled from the wort, remains at one recently seasoned SMM in the wort, leaving the Danger of a new formation of DMS in successor processes, in which no noticeable evaporation and thus no significant expulsion takes place.

Under Wort boiling will also be introduced here, modified methods, such as pure heat retention or the Rektifikationskochung understood because even through this the essential goals of classical cooking are to be achieved.

To Wort boiling is the next step in the process in the brewing process, the wort to settle the coagulated Passed egg whites in a separating vessel, wherein at high temperature the protein and the others unwanted solids to settle on the ground. This Process is also called hot trub separation. As the temperature the wort in the separator tank still above 80 ° C, takes place during the hot trub separation, especially in the case of reduced seasoning, the unwanted replica of DMS, but also others Aromas that are subject to an educational kinetics instead. Because the Evaporation during the process of hot trub separation generally neglected, remain the simulated flavorings in the wort and can consequently causing a bad taste in the resulting beer. In addition, this can increase the shelf life of a beer be affected.

In order to prevent excessive replication there is, according to the current state of the art, on the one hand the solution of cooling the wort to a lower temperature before the hot trub separation, which can also be done by vacuum cooling. During a vacuum cooling, the pressure is reduced very quickly and thus abruptly, so that the vacuum cooling corresponds to a sudden flash evaporation, the disadvantages of which are described below with regard to the evaporation efficiency. For example, in the DE 2 457 547 A1 describes a process for the treatment of the wort, in which the wort is subjected to vacuum evaporation with partial evaporation prior to separation of the solids in a collecting vessel. However, a pre-cooling of the wort, regardless of the manner in which it is carried out, disadvantageously causes a deteriorated hot-trub separation, which results above all from a higher viscosity of the wort at lower temperatures. In addition, at the lower, but still high temperatures also another replica takes place. Alternatively, it is known to withdraw the wort from the separating vessel after the hot trub separation and to cook or rectify it with renewed supply of heat in order to drive out the newly formed undesirable flavoring substances. Unfortunately, this is associated with an additional energy input. Furthermore, processes are known in which the wort is withdrawn from the separating vessel after condenser hot separation and kon is continuously fed to a sudden flash evaporation. This has the decisive disadvantage that, due to the laws of such a sudden expansion evaporation, there is always a markedly poorer depletion of undesirable flavoring substances than, for example, in the case of open boiling by the application of heat. In this respect, in such a sudden relaxation - to achieve an identical reduction of undesirable flavors - always significantly more wort must be evaporated, which ultimately causes a dramatically higher energy consumption. The creation of a large surface during the hot trub separation, so that a larger amount of volatile volatile undesirable substances exits, is not a satisfactory solution. Because due to the increased surface area, there is a higher oxygenation in the wort, which in terms of taste and in particular the durability of the beer produced is disadvantageous. The creation of a large surface due to "trickling" of the wort following the hot trub separation, as it has recently been carried out, also has the disadvantage of the large oxygen input. A "trickling" in the resulting steam atmosphere has the decisive disadvantage that the flavoring substances in the steam, because it was produced from the same wort, have the same partial pressure as in the wort still to be sprinkled and consequently no further depletion can occur therefrom , In order to remove especially newly formed flavorings, the evaporation rate during the hot trub separation can be increased by the formation of a directed fresh gas flow over the surface of the wort. In the ideal case, the evaporation rate is set equal to the replication rate, whereby a replica does not have a negative effect on the resulting Anstellwürze more. However, since this is an evaporation at the surface, it can lead to concentration gradients in the wort, which can lead to a slightly worse expulsion compared to a cooking. So it is from the DE 20 2007 015 929 U1 it is known to guide a flow of fresh gas over the surface of the wort introduced into the separating vessel during the hot-trub separation. This is introduced into the separation vessel in particular via a fresh gas supply. The fresh gas stream disturbs the equilibrium at the surface of the wort, whereby a significant depletion of newly formed, undesirable flavoring substances in the wort is achieved during the hot trub separation, without boiling the wort boiling.

task The invention is to newly formed undesirable flavors to remove it from the wort as efficiently as possible and / or the concentration of undesirable volatile Substances in the resulting wort below the value to reduce the wort boiling before the hottreatment if necessary, be able to finish earlier or in the course of which less wort must evaporate and consequently, to save energy.

Under Hottrub deposition becomes the whole clarification process Seasoning after cooking until wort cooling Understood. He sits down accordingly (if necessary) from the transfer the wort in a separating container, the actual Abscheiderast, while already a large part the solids settles at the bottom of the separation vessel and stripping the clarified seasoning, which in usually supplied after cooling, together.

The Task is by a method according to the preamble according to the invention solved by claim 1 that the pressure in the separator tank is continuous and is slowly reduced, so that the wort at least partially is brought to a boil and in this wake unwanted Flavorings are expelled.

The invention is based on the consideration that the energy of the wort (heat) can be exploited for the expulsion of undesirable flavoring substances. Since the wort cooling, which takes place after the hot trub separation, generally generally too much hot water is produced, the heat is lost anyway, a slight reduction in the temperature of the wort has no appreciable effect on the hot water balance of a brewery. This is supported by the fact that even a slight reduction in temperature leads to significant evaporation of the wort. Finally, the invention recognizes, in a further step, that there is no impairment of the hottreat separation due to a targeted, slow pressure reduction during the hot trub separation and a concomitant slow boiling of the wort. In addition, the process control given in the invention ensures a very efficient expulsion of undesirable flavoring substances. The type of evaporation carried out in accordance with the invention results in a significantly more efficient expulsion of undesired flavoring substances compared to other processes - and especially compared to an abrupt flash evaporation process - so that even low evaporation amounts are sufficient for a significant reduction of unwanted volatile substances. This is further supported by the fact that the vapor-liquid distribution factor of most flavoring agents increases significantly at lower boiling temperatures and thus lower evaporation levels are sufficient for a desired reduction. This could be confirmed by various research results. Since the wort cools down during the boiling process due to the method according to the invention, a significantly better evaporation efficiency of most of the undesirable flavoring agents is also obtained - here in particular the lead component DMS. Studies have shown that the distribution factor of DMS in wort almost doubles at 90 ° C compared to atmospheric conditions. In this respect, significantly less wort has to be evaporated by the process according to the invention as a rule. This results in enormous energy advantages. In this respect, this method is superior to the other methods with regard to the evaporation efficiency of DMS. Thus, an evaporation in the preceding wort boiling can be further reduced. As a result, as a whole (cooking + process according to the invention), significantly lower total evaporations can be used.

to Implementation of the method according to the invention the wort is added after the wort boiling fed to a separation vessel. The precipitator can be found here more frequently, as in the brewing area Of course, be the container in which the Seasoning is also cooked. In the container is the Pressure then slowly and continuously over a suitable Facility reduced. If the vapor pressure of the wort is equal to the Corresponds to ambient pressure, the wort begins to slowly boil and it comes to an evaporation of undesirable Flavorings. Since the wort in the container is a hydrostatic Pressure, this boiling begins in spite of the actual "spontaneity" of the Pressure - because the pressure from above the Würzle level is reduced - primarily in the upper wort layers. As a result, the hot trub separation to the bottom of the Container not appreciably affected. The actual purpose of hot break separation, namely the removal of coagulated substances remains. Because the Evaporation by a continuous, slow pressure reduction in the container, it comes - especially in comparison to a continuous, instantaneous flash evaporation at identical total evaporations - at a clear improved expulsion of undesirable flavorings. in the Ideally, the efficiency of this process equals expulsion undesirable flavors of the one described again open cooking by supplying heat, but connected with the advantage of increased vapor-liquid distribution factors. In contrast to a renewed cooking by heat results in the method according to the invention however the advantage that no primary energy for the evaporation must be applied, causing the energetic and also significantly reduced the material use in a brewery becomes.

In an advantageous embodiment of the method, the Pressure in the container only after the actual Abscheiderast or during the end, ie before and / or during the removal of the clarified seasoning for cooling, reduced. This ensures that the majority of the trub has already settled on the ground and also an easing caused by the pressure reduction Blistering in deeper layers of the wort no impairment causes more in the Trubabscheidung. Stay in addition so at the beginning even the higher temperatures - and thus the lower wort viscosity - get which additionally advantageous for a quick and easy Effective removal of the trub is.

In a further advantageous embodiment, the pressure in the container just so far reduced that a desired Total evaporation in the wort results. This corresponds advantageously the total evaporation, through which just the hot water demand of the brewhouse and / or the brewery by the Wort cooling can be covered. this happens if necessary, taking into account by a - later still described - heat recovery heat extracted from the steam. Thus, no additional Primary energy for heating brewing or process water be used more.

The total evaporation can be determined at least approximately by measuring the temperature of the wort, for example. Since the energy required for the phase transition into the vapor phase is not supplied by heat in this type of boiling, but is extracted from the environment and thus, above all, the wort, the result is approximately (for this formula, constant specific heat capacities and evaporation enthalpies of pure water were obtained used.) the following relationship between the temperature reduction in the wort and the associated evaporation:

Consequently can be a vaporized amount and therefore the reduction undesirable flavoring via the measurement of Temperature of the wort can be determined. The latter is due new research results through which about physical Connections from a vaporized wort quantity the reduction of individual flavorings can be predicted possible.

In a likewise advantageous embodiment of the invention, the completely or partially clarified wort before the pressure reduction is separated from the hot trub. This can be a simple one simple Slider can be used, which is pushed between the deposited on the ground hot trub and the remaining seasoning. In this case, the slide is to be as close as possible to the surface of the remote hot trub to keep the losses of clear wort, which remains below the slide, low. At the end of boiling, the slide can be removed again, which may also be removed below the slider remaining wort can be deducted and thus is not lost.

In an alternative embodiment is the wort from a first, the pure sedition serving Trubes container led into a second container and thus from the Trub remaining in the first container is separated. The pressure reduction then takes place in the second container. In this case exists the separating container consequently consists of two separate containers, which are interconnected. Under the term used here Tray is therefore not just a single Understand container. Rather, the separation vessel, which may also be referred to as a separator, from multiple containers or devices, such as Lines exist.

In another, from a process engineering point of view, very advantageous Execution becomes the wort from the hot trub separated and continuously passed through a pipe, in which the pressure surrounding the wort in the line continuously (or at least approximately continuously, so in small successive stages, but not abruptly) reduced in the flow direction and the flowing wort is at least partially brought to a boil. In other words surrounds the wort flowing through the pipe the less pressure the farther the way they are within the line has traveled in the flow direction. The resulting vapor is advantageously on the entire Conduit immediately dissipated to contact with the wort to avoid and thus not worsen the evaporation efficiency. The line can be constructed here as a pipeline, for example be. Of course, an alternative design of the line possible. In particular, under the term line here also shafts or the like to understand. The separation tank Consequently, it also consists of the described line, or is to understand these as well. In particular, this line also represent the spice deduction and especially directly be connected to the cooling device. The described continuous pressure relief in a pipe can in principle also done before the actual Abscheiderast. In this case can the line also the wort supply to the separation tank serve. In addition, there is also a continuous pressure relief before a transfer of the wort, so directly after a cooking or hot holding possible. Of course, the separation tank not only from one line but also from several lines exist, or it may be attached several lines.

essential Advantage of the process variants of a previous hot trub separation it is that by separating the rubbish from the rest Do not spice it up by the resulting Steam bubbles and thus to no impairment of the actual Task of hot trub separation can come. About that In addition, boiling can still be effected by the supply of heat, for example in the form of heating elements.

Of the resulting steam is advantageously targeted from the separation vessel dissipated. This ensures that it is said to highly efficient depletion of undesirable flavorings can come. The escaping vapor and possibly also its Condensate is advantageously fed to a heat exchanger, through which the energy contained in it (heat) at least is partially recovered. This energy is preferred used to other liquids, and here advantageously Brewing or industrial water for brewing, to heat. Thus, a temperature reduction of the wort, which caused by the pressure reduction, and the associated Reduction in the production of hot water or the like, at least be partially compensated. Using optimized heat exchangers can be a pressure reduction and thus evaporation largely be driven forward, without causing disadvantages in terms of the hot water balance of a brewery.

Becomes the evaporation so advanced that higher Extract (Stammwürze-) levels yield as for the Removal process provided, is in an advantageous embodiment the invention again added water to the actual wort. This is done advantageously after cooling the Wort. This allows a desired original wort the Anstellwürze - despite effective reduction undesirable flavors - to be retained. Alternatively, the remaining water can also be used in later steps be added in the brewing process. This allows energetic and also taste benefits for give the resulting beer.

If the wort before Heißtrubabscheidung, for example, during cooking, to higher Tem Temperatures brought as the atmospheric boiling temperature of wort and these temperatures are at least partially maintained during the hot trub separation, contrary to the popular opinion, other benefits may arise. Due to the lower viscosity of the wort at higher temperatures, for example, a significantly better / faster hot-trub separation occurs, as a result of which the precipitation loads can be shortened.

About that In addition, the isomerization of hop ingredients is forced. The resulting disadvantages of increased replication unwanted Flavorings can in this case by the pressure reduction according to the invention be compensated. However, it should be noted that one Increasing the temperature always also an increased Energy use is opposite.

in the Connection to the hot trub separation is the wort generally strongly cooled in the brewing process, so that starting from this Time no thermal replica of the unwanted Flavors can take place more.

The For example, reducing the pressure in the container be achieved by a pump. Because in a brewery several liquid-leading Lines are present, the pressure reduction can also by a Water jet pump - or according to their principle - caused which does not require additional energy. Advantageously, the pressure reduction but by a steam suitable Fan or a side channel blower caused. By This can also be targeted dissipated the steam. at higher temperatures of the wort in the separator as the atmospheric boiling point of seasoning and consequently, at higher pressures, a pressure reduction can occur and thus boiling through a simple valve through which The pressure can be reduced continuously. In principle, a pressure reduction but also by any other Process, such as caused by condensation or supported.

In In a preferred embodiment, the wort is in the separation vessel rotates. In such a process, the wort becomes with a tangential component in a circular separation vessel brought in. As a result, the spice rotates in one in this Design also known as whirlpool separation vessel forming a central vortex, whereby the hot trub centrally located.

The The object mentioned at the outset continues for a device according to the preamble of claim 10 according to the invention thereby solved that the Abschei debehälter a completed Space forms, and that the separation vessel a device associated with the pressure relief through which the wort at least partially boiling, the device for pressure relief one above the dice level during the hot trub separation in the separation vessel opening line and a Absaugagregat includes, which connected to the line.

Further advantageous embodiments are directed to the device Subclaims refer. Here are mutatis mutandis the to transfer the advantages mentioned for the method.

to Control of the unit used to generate negative pressure Advantageously, a control unit is set up. Such Control unit allows the pressure in the tank and thus the temperature of the wort up to defined Reduce values or an evaporation of the wort exactly Taxes. For this purpose, appropriate sensors must be provided.

The Device for reducing pressure is advantageously a pump or a fan. By this configuration, the escaping Steam also targeted a heat exchanger for energy recovery be supplied.

Around the hot trub before the pressure reduction of the wort to be able to separate, the device over it also described above on the slide or the separator consists of two containers.

In According to an advantageous embodiment of the separation vessel also from one or more lines and the device for pressure relief is designed such that it the pressure in the pipe or the lines along the conduction path in the flow direction the wort can reduce continuously. In that sense lies here also a continuous local pressure reduction.

Of course, in all embodiments, the separating vessel may also be the wort kettle represent or at least partially consist of this. In this respect, so-called whirlpool pans are also included in the invention.

Of the Container is advantageously made of stainless steel, connected with one needed for the vacuum operation Wall thickness, built.

One Embodiment of the invention will be described with reference to a drawing explained in more detail. Showing:

1 schematically a device for Heißtrubabscheidung in the brewing process for carrying out said method and

2 in a plan view of a separation vessel as part of the device according to 1 is.

In 1 is a device for explaining the invention schematically 1 for hot-trub separation in the brewing process. The device 1 includes a separation tank 2 to which a wort intake 4 and a spice deduction 5 are connected. For Heißtrubabscheidung is in the separation vessel 2 the wort still hot after wort boiling 6 over the wort supply 4 initiated. The seasoning 6 achieved here in the separation vessel 2 a level up to the level of the dice level 7 , After separation of the hot trub, which mainly comprises coagulated egg whites and hop remains, the purified seasoning 6 over the wort 5 removed and then cooled for further process steps.

The illustrated separation tank 2 forms by providing a lid 9 in its interior a closed room. Above the dice level 7 flows into the lid 9 a line 12 , which with a vacuum unit, here a fan, 14 is connected and via which a pressure reduction in the container can be caused. This line is arranged centrally here.

As a result of the operation of the vacuum unit 14 is via the suction line 12 in the interior of the separation tank 2 continuously reduces the pressure, which causes the wort 6 slowly starts to boil.

The generated pressure reduction causes a boiling of the wort 6 caused, which causes unwanted flavoring again to a desired extent from the wort 6 be expelled.

In the container is still a slide 16 installed, through which the hot trub before the pressure reduction of the remaining wort 6 can be separated.

By means of a control unit 18 that the vacuum unit 14 controls, the negative pressure in the container or the temperature of the wort 6 controlled or regulated according to process parameters. To record the process parameters are in the gas space above the surface of the wort 6 and / or in the wort 6 even in the separation tank 2 one or more sensors 19 arranged. These may be, for example, temperature, pressure or concentration sensors.

2 shows in a top view the separation vessel 2 according to 1 but without the lid 9 , It can be seen that the separation tank 2 has a circular cross-section. In the circular separating vessel, also referred to as a whirlpool 2 the wort is pouring 6 by means of the angled wort supply 4 tangential. This will cause a rotation of the wort 6 within the separator tank 2 achieved. In the center creates a vortex, in which centrally separates the hot trub. One recognizes in 2 continue on the bottom of the separator tank 2 arranged spice deduction 5 ,

1

contraption hot break separation

2

separating vessel

4

wort supply

5

spice deduction

6

wort

7

spice level

9

cover

12

management

14

Under pressure unit

16

pusher

18

control unit

19

sensors

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 2457547 A1 [0007]
• - DE 202007015929 U1 [0007]

Claims (18)

Process for the treatment of wort in the brewing process, wherein after seasoning the wort ( 6 ) for hot trub separation a separating vessel ( 2 ), characterized in that in the separating vessel ( 2 ) by continuous pressure relief a negative pressure is generated, so that the wort ( 6 ) is at least partially brought to a boil. A method according to claim 1, characterized in that the resulting vapor from the separating vessel ( 2 ) is discharged. Method according to claim 1 or 2, characterized that the pressure relief only after the complete filling, and here especially after the deposition load has been completed. Method according to one of the preceding claims, characterized in that the negative pressure by controlled suction is set. Method according to one of the preceding claims, characterized in that the resulting vapor for heat recovery is used. Method according to one of the preceding claims, characterized in that the wort ( 6 ) tangentially into the separation vessel ( 2 ) is introduced. Method according to one of the preceding claims, characterized in that the wort ( 6 ) is heated to higher temperatures after or during the wort boiling but before the hot trub separation, optionally under pressure. Method according to one of the preceding claims, characterized in that the wort ( 6 ) is separated from the hot trub prior to depressurization. Process according to claim 8, characterized in that the wort ( 6 ) is continuously fed while the surrounding pressure is continuously reduced in the flow direction. Contraption ( 1 ) for hot trub separation in the brewing process, in particular for carrying out the method according to one of claims 1 to 9, with a separating vessel ( 2 ) comprising a wort supply ( 4 ) and a spice deduction ( 5 ), characterized in that the separation vessel ( 2 ) forms a closed space, and that the separation vessel ( 2 ) is associated with a device for pressure relief through which the wort ( 6 ) can be boiled at least partially, wherein the means for pressure relief one above the Würzuschegels ( 7 ) during hot trub separation into the separation vessel ( 2 ) opening line ( 12 ) and a suction unit ( 14 ), which is connected to the line ( 12 ) connected is. Contraption ( 1 ) according to claim 10, characterized in that the line ( 12 ) centrically in the lid ( 9 ) of the device ( 1 ) opens. Contraption ( 1 ) according to claim 10 or 11, characterized in that a Dampfauslaßleitung is provided. Contraption ( 1 ) according to one of claims 10 to 12, characterized in that it is connected on the steam side with a heat exchanger for at least partial recovery of the heat. Contraption ( 1 ) according to any one of claims 10 to 13, characterized in that the separating vessel ( 2 ) is at least partially rotationally symmetrical, and that the wort supply ( 4 ) opens tangentially. Contraption ( 1 ) according to one of claims 10 to 14, characterized in that a control and regulation unit ( 18 ) for regulating the pressure in the container ( 2 ) and / or the temperature of the wort ( 6 ) is attached. Contraption ( 1 ) according to any one of claims 10 to 15, characterized in that the separating container a shut-off device, in particular a slide ( 16 ), having. Device according to one of claims 10 to 15, characterized in that the separating vessel consists of two separate containers. Device according to one of claims 10 to 15, characterized in that the separating vessel comprises a wort line and the device for pressure relief is designed such that it the pressure in the wort line along the conduction path in the flow direction of the wort ( 6 ) can reduce continuously.