DE102011086023A1 - Lautering during beer production, comprises separating wort from husk by draining and washing by warm sparging water with use of energy, where used energy of husk is partially removed by active cooling of husk - Google Patents

Abstract

Lautering during beer production, comprises separating wort from husk by draining and washing by warm sparging water with use of energy, where the used energy of the husk is at least partially removed by active cooling of the husk. An independent claim is also included for a device for performing the above method comprising a lautering device (2) and a sparging water-supply (3), which a control device (9) is provided for adjusting the temperature of the initiated sparging water for washing in the lautering device at 10-80[deg] C.

Description

The invention relates to a method and a device for clarifying, d. H. for separating liquid (wort) and solid (spent) constituents of the mash in beer production, the kind explained in the preambles of claims 1, 17, 18 and 19.

Such a device is for example from the EP-A-770,674 known.

In beer production, the malted malt used for brewing is first mixed with water (mashed) and brought to mashing temperature, subject to certain notches. The purpose of mashing is, among other things, the starch degradation. Following the mashing process, a solid / liquid separation is carried out, the solid ingredients, the grains, separated from the mash and fed to other uses, for example, sold as animal feed or used for energy. The liquid phase, the wort, is then cooked in the wort kettle with the addition of hops.

This solid / liquid separation is usually carried out in a lauter tun or a mash filter. However, there are also other batchwise and continuously operating systems. Regardless of which refining / Filtrationgsgerät this process is performed, but it is always done preferably in two steps. In the first step, the so-called wort is withdrawn, ie the liquid of the mash located in the lauter tun is allowed to run off, the solid constituents, such as husks after being deposited on the bottom of the lauter tun, acting as a filter cake / filter layer which retains the suspending substances from the liquid phase. The aim is to obtain as bright as possible solids-free wort. In order to leave as little extract as possible in the grains, in a second step, the extract remaining in the spent grain cake has to be washed out with water (softening water). This washing out or leaching is faster, among other things, the warmer the water used. Because with increasing temperature, the viscosity of the liquid decreases, whereby the passage is accelerated. The temperature is usually a compromise between the throughput acceleration and the risk of dissolving the starch still contained in the grains, which, however, could no longer be broken down into sugar due to the absence of α-amylase (spectrum of activity up to a maximum of 80 ° C.). A so-called "Blausud" would be the result. All references, including the above EP 770 674 thus describe a tempering temperature between 75 and 80 ° C.

The grains leave thereby the lauter tun with a high temperature between 70 and 80 ° C. For example, if you make a brew of 500 hl wort with 14.0 ° P (wort concentration), you will need about 9.5 tonnes of malt, which at the end of the brewing process will result in about 10 tonnes of wet starters with a residual moisture content of about 80%. results. This wet manure, which comes from the Anschwänzvorgang with a temperature between 74 and 78 ° C, thus still contain a theoretical amount of energy of about 650 kWh, leaving the process unused for each brew.

Although in the DE-C 559 162 For technological reasons (increasing the cold resistance of the beers, improving the color), the entire refining temperature (temperature of the mash before the refining process) has already been attempted to be reduced below 60 ° C. As a result, of course, reduces the energy contained in the tanners, but in return, more energy must be expended to heat the Läuterwürze for wort boiling.

The reuse of smooth water is known from the prior art. Most of this smooth water is collected in a smooth water tank and preferably added in the mashing process as a mashing water or used as a tarnishing. This smooth water usually has a temperature of> 74 ° C. This smooth water can only be used for tanning. However, if the smooth water is to be used for mashing, there is the problem that you can not use this water completely, because the mashing temperature is usually between 35 to 60 ° C, so this used for mashing smooth water always mixed with "fresh" cold brewing water (this is usually done via a water mixer). Thus, additional (cold) water must be used for mashing. By setting the temperature with cold water, it is possible, especially in the case of high gravity brewing methods, for a mathematical excess of the main casting quantity, so that the remaining part of the smooth water must be used for tipping, which in turn adversely affects extract extraction at the lauter tun. Also, in some countries, the chilled water temperature may be relatively high, for example 20 to 30 ° C or higher, while in temperate areas it is more likely to be 15 ° C or lower chilled water temperatures. An additional low mashing temperature leads to further problems in the desired use of the whole smooth water. Only the occurrence of one of the above points, but especially the sum of these problems can lead to the fact that not all the amount of smooth water for mashing can be used. Thus, smooth water, the can no longer be housed as mashing water, be discarded (gully or sewage system). On the one hand this is a waste of resources, on the other hand of course also associated with costs (fresh and waste water charges). Furthermore, there is the problem that this smooth water still contains extract, thus discarding extract which was bought as a raw material expensive and possibly caused by the sewage fees still a heavy pollutant surcharge. Since this smooth water still contains a high extract content depending on the brewing process, this can not be used indefinitely as a sprinkling water.

The invention is therefore based on the object to provide a method and an apparatus to minimize the energy loss over the grains.

The object is achieved in a method by the features of claim 1 and in a device by the features of claims 17, 18 and 19.

As a result of the configuration according to the invention, the energy used can be at least partially actively withdrawn from the hoppers by cooling, so that the entire energy balance of the leaching is positively influenced.

Due to the lower temperature of the grains, the husks are firmer, resulting in a looser grain cake, which in turn results in a faster depletion. As a result of the colder tempering temperature, less tanning (polyphenols), tanning and dyeing agents are also washed out, in particular towards the end of the laundering process a lot of polyphenols are washed out by the standard method (normal tipping). Thus, tempering with cold water counteracts this process, which is positive. Polyphenols can lead to an unpleasant scratchy bitterness in the beer, in addition, the chemical-physical stabilization effort increases because polyphenols are reaction partners in turbidity formation. Furthermore, microorganisms are present on the malt grain (or other raw materials), which z. B. cause a lactic acid fermentation. This is not problematic for further wort production since wort sterilization (eg wort boiling) takes place. However, it is problematic for the interim storage of spent grains until further processing / use. Therefore, the spent grains can not be stored for long. Due to the colder temperature of the spent grains, the growth / activity of these microorganisms is now reduced, which in turn opens the possibility of a longer intermediate storage. Thus, about 30 to 80%, often even 50 to 80%, of energy in the swaging process per brew can be saved by the method according to the invention. The energy extraction is preferably carried out by reducing the temperature in the course of Anschwänzens, which makes it possible, for example, in an above Anschwänzprozess about 550 kWh of heat energy per brew to save.

In a particular embodiment of the invention, the eaves is so much heat energy withdrawn by tipping with cold water that the smooth water (smooth water is the liquid to understand which is no longer passed into the Vorlaufgefäß / wort kettle) a temperature of 65 ° C, in particular at most 60 ° C, in particular between 25 and 65 ° C, and preferably 25 to 55 ° C, having.

In a further preferred embodiment, the tempering with cold water is controlled so that the plain water, the temperature which identical and / or below and / or maximum of the mashing temperature (= mixing temperature of raw material and water., That is, if with a desired temperature to mash, but the raw materials are cold, so the mashed water must have a slightly higher temperature, so that one then comes back to the desired mashing temperature) corresponds, then this smooth water can be used 100% for mashing. If it is below the mashing temperature it can also be used 100%. But then again "fresh" hot water must be added. It should be noted that the mashing temperature is variable and thus may vary from brew to brew. The smooth water is used to macerate the following suds, unless it is used for tending.

In a further preferred embodiment, the Anschwänzen with cold water is controlled so that the refining wort (which is passed to the Vorlaufgefäß / wort kettle) does not cool too much by the Anschwänzen with cold water. Then cold water is added again at the end and / or after the rinsing process, so that the spent grains are deprived of even more energy and the resulting smooth water temperature is very cold (at least so cold that all the water can be used for mashing.

In a further preferred embodiment, the smooth water quantity and / or the smooth water temperature is controlled via the flexible tempering water quantity and / or tempering temperature; that is, the temperature and amount of the cold tinting water so dimensioned that the smooth water has substantially mashing temperature (preferably by always lower admixture of cold brewing water, the closer the smooth water temperature is to the mashing temperature).

In a particularly favorable embodiment, the flexible tempering temperature is selected such that the temperature of the total refined wort (which is supplied to the further production process, eg the wort boiling process) is at most 10 K, preferably up to a maximum of 5.5 K, in particular from 0.0 to 0.5K or from 0.5 to 1.5K, or from 0.5 to 2.5K, or from 0.5 to 5.5K lower than normal swelling. Normal swelling is understood to mean a swelling temperature> 74 ° C. The loud DIN 8777 Temperature loss in the Läutergerät of 1 K / h is of course also to be considered. Under the entire refining wort is understood to mean the entire amount of wort (wort and Nachgüsse) which the wort boiling directly or indirectly (for example via a Vorlaufgefäß and / or Läuterwürzeerhitzer) is fed, in other words, the entire refining wort is also referred to as pan-full seasoning , The temperature decrease refers to the pan-full-wort quantity temperature. If there is a precursor vessel and thus all the refined wort in the precursor vessel is collected, it is the temperature which prevails immediately after completion of the clarification process (ie when all the wort necessary for a broth has been clarified) in the unheated but isolated precursor vessel.

The temperature reduction may be carried out continuously during tempering, but is preferably accomplished by one or more cold water pourings following or after the pouring with warm water.

Care should preferably be taken to ensure that cold and warm water do not mix in the grains, which is effected in a particularly simple manner by a time interval between warm and cold infusion.

However, the tempering temperature can also be reduced continuously.

Another possibility for energy recovery by cooling is the arrangement of a heat exchanger in the area of leached spent grains after tending. The range is preferably selected so that the heat exchanger is located where the spent grains are forcibly conveyed. However, it is also possible to squeeze out the grains and to recover only the energy from the spent grain water through heat exchangers.

The invention can be implemented particularly simply and inexpensively in a device, the means for controlling the temperature of the Anschwänzwassers in the cold area, for. B. by switching off the water heater or to introduce unheated water contains.

In addition or as an alternative to reducing the temperature of the tempering water, at least part of the energy used can be extracted from the strippers by means of heat exchangers.

An embodiment of the invention will be explained in more detail with reference to the drawings. Show it:

1 a schematic representation of an apparatus for performing the method according to the invention,

2 a diagram of the method according to the invention,

3 a schematic representation of another device for carrying out the method according to the invention, and

4 a schematic representation of another device for carrying out the method according to the invention.

1 shows a highly schematic representation of a device 1 for clarifying beer making, here a conventional lauter tun 2 contains. However, the invention can also be used in any other known Lauter device. The lauter tun 2 contains, among other things, not drawn facilities for introducing the mash, for removing the wort, for chopping the grains and for leaching the leached grains.

The device 1 also contains a supply line 3 , via which tailing water is introduced into the lauter tun and via conventional distributors 4 over the cross section of the lauter tun 2 is distributed. The supply line 3 stands with a hot water pipe 5 and a cold water pipe 6 via a mixing device 7 in conjunction, where by "cold water" unheated water is meant. In the mixing device 7 from the supplied for example with 80 ° C hot water and the cold water with line temperature, which is usually between 5 to 35 ° C, the tempering water 3 mixed at the required temperature, which is between 74 and 80 ° C, preferably between 74 and 78 ° C and in particular at 76 ° C.

In the hot water pipe 5 is a valve 5a arranged, with the help of the hot water supply to the lauter tun 2 can be shut off. Preference is also in the cold water line 6 such a valve 6a intended.

The mixing device 7 is a control valve 8th in the supply line 3 assigned by which the amount of in the lauter tun 2 fed Anschwänzwassers is adjustable. The valves 5a . 6a and 8th be via a control device 9 controlled.

For carrying out the method according to the invention, as well 2 shows, first the mash after the mashing process, in the lauter tun 2 initiated. Then you can first run the liquid phase of the mash the so-called Vorwürze, which can be moved here according to conventional procedures.

The tänänzen, d. H. the washing out of the extract still contained in the yeasts (seasoning) takes place initially according to conventional manner. That is, it is z. B. initially warm tempering water in the temperature range of 74 to 80 ° C initiated, often starting at a temperature of 74 or 76 ° C and towards the end of the temperature increases to 78 ° C. The tending takes place in the usual way either by a continuous introduction of the water or discontinuously by several separate Nachgüsse.

According to the invention, cold water is passed over the spent grains at the end of the Anschwänzvorgangs. The temperature of the cold water is below the temperature range of the usual tamping temperature of 74 to 80 ° C and preferably at line temperature of the local or operational piping network, and may be up to about 35 ° C depending on availability. Usually the line temperature is between 8 to 25 ° C. For this purpose, either the temperature of the Anschwänzwassers be continuously reduced or, preferably, it follows at least a cold Nachguss after one or more warm Nachgüssen. Through the introduction of cold water, hot water is saved and the eaves are actively deprived of energy by cooling, thereby improving the energy balance of the brewing process.

The introduction of the cold water should be such that cold and hot water in the Marc as possible do not mix, the cold water flows in a kind of piston flow behind the hot Tail water ago through the grains and remains at the end of the refining in Treberkuchen. This can be done either by an exact time and / or, if the maximum required amount of Tail water is known, also quantity-dependent control (eg, for a given total amount of Tail water a first subset has a temperature of 76 ° C, the subsequent subset one Temperature of 70 ° C, etc. on) the hot and the cold water supply are effected, but is preferably effected by a time interval between the (last) warm Nachguss and the (first) cold infusion, or if the warm infusion through River reduction is already fed into the grain cake, so that the colder infusion can be given immediately after the warm infusion. In any case, the colder Tail water flows after the warmer Tail water and displaces this as accurately as possible.

Thus, on the one hand the last warm infusion by the temperature reduction is not or hardly affected. In addition, towards the end of the refining process, the extract content in the spent grains cake is already very low, so that the cold water barely causes a viscosity-dependent Ablaßverzögerung.

In conventional tending, the last amount of the passing tempering water is collected as so-called smooth water and no longer reaches the wort. The point of intersection between wort and smooth water is at extract contents of about 0.5 to 2.5 ° P It is sought to catch the majority of the cold Anschwänzwassers as smooth water, ie to obtain the lowest possible extract levels in cold aufgewänzten water, relatively high temperatures to obtain the warmly taped water in the Läuterwürze and as a result of this to achieve the most efficient energy saving and high product quality. With the method according to the invention thus falls smooth water at a slightly lower temperature than the usual Abspringenertemperatur, which has no disadvantages for the further use of the smooth water. To illustrate the method according to the invention reference is made, for example, to the Anschwänzen outlined above, is leached at the beginning of Anschwänzens with a water temperature of about 76 ° C, and the temperature at the end, if only minimal amounts of extract are present, to 78 ° C is increased. If you want to make a brew of 500 hl wort with 14.0 ° P (rash concentration), you need about 9.5 tonnes of malt, which at the end of the refining process about 10 tons of wet starters with a residual moisture of about 80% results. This wet sieve thus contain a theoretical amount of energy of about 650 kWh, leaving the process in the prior art for each brew unused.

With the method according to the invention only about 270 hl of water at 76 to 78 ° C are required, the remaining about 80 hl of water can be cold water. This saves, based on 12 ° C cold water temperature, over 550 kWh of heat energy per brew. This contributes to a balanced and economical temperature management throughout the brewing process.

This procedure is also according to the diagram 2 refer to.

In addition or as an alternative to lowering the temperature of the swelling water, it is also possible for the growers to extract the energy used during swelling by cooling in a heat exchanger which is preferably located in the transport path of the spent grains from the lauter tun, in particular directly after the grain bunker, which is usually directly below the lauter tun is arranged. The spent grains are normally pressed from the grain bunker via a forced screw conveyor to a pneumatic conveying unit, from where they are stored in a spent grain silo until they are transported away.

In a first embodiment of a device 10 for carrying out the method according to the invention 3 is the heat exchanger 11 in the conveying direction of the grains from the lauter tun 2 over a grain bunker 12 and a forced grain conveyor 13 , preferably a pneumatic conveyor, into a sales silo 14 , arranged in the area between spent grain bunker and pneumatic conveying device, ie in the area with forced conveying. As a result, the grains are from the forced conveyor 13 through the heat exchanger 11 pressed there and can heat energy to a flowing in countercurrent, cold as possible medium, for. As brewing water of 10 ° C, deliver. As a heat exchanger, a tubular heat exchanger is particularly suitable, which is flowed through in countercurrent to Treberfließ- or Treberpressrichtung, with cold water. The heated in this heat exchanger water can then in the brewing process or to another point on the hot water with z. B. 70 to 76 ° C or less is required to be recycled.

In a further embodiment of a device 20 for carrying out the method according to the invention is in the conveying path after the Treberbunker 12 a Treber press 21 arranged, which squeezes the grains. The squeezed grains are in the sales silo 14 (or another receptacle) promoted and separated from the Treber Treberpresswasser separately a heat exchanger 22 fed. As a heat exchanger 22 Here is particularly suitable a plate heat exchanger or a tubular heat exchanger, which is flowed through in countercurrent to the direction of flow of the Treberwassers, with cold water. That in this heat exchanger 22 heated water can then turn into the brewing process or to another point on the hot water with z. B. 70 to 76 ° C or less is required to be recycled. Although the solids of the grains themselves are not cooled here, the energy recovery by cooling from the liquid components of the grains is easier to solve.

In a modification of the described embodiments, the invention is also used in refining of other construction. Also, z. B. the squeezed spent grains of their energy will be withdrawn, z. B. by a combination of the devices 3 and 4 ,

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• EP 770674 A [0002]
• EP 770674 [0004]
• DE 559162 C [0006]

Cited non-patent literature

• DIN 8777 [0016]

Claims (18)

Process for clarifying in the production of beer, wherein seasoning is separated from the grains by draining and washing with energy use by warm tarnishing water, characterized in that the energy is used by the active cooling of the grains at least partially withdrawn the eaters. A method according to claim 1, characterized in that the eaters the energy is removed by reducing the temperature of the Anschwänzwassers from warm to cold in the course of Anschwänzens. A method according to claim 2, characterized in that the eaves is tapped by soaking with cold water so much heat energy that discharged smooth water has a temperature of preferably 25 to 55 ° C maximum 60 ° C. A method according to claim 2 or 3, characterized in that the Anschwänzen with cold water is controlled so that the smooth water has a temperature which is equal to the mash temperature or below. Method according to one of claims 2 to 4, characterized in that the Anschwänztemperatur is chosen so that the temperature of the total refining wort is lower by a maximum of 10 K, in particular a maximum of 5.5 K compared to normal Anschwänzen. Method according to one of claims 2, to 5, characterized in that at the end and / or after the Abläutervorgang again cold water is given up. Method according to one of claims 2 to 6, characterized in that on the flexible Anschwänzwassermenge and / or Anschwänztemperatur the smooth water amount and / or the smooth water temperature is controlled. Method according to one of claims 2 to 7, characterized in that the passage speed of the cold water is tuned to the flow rate of the warm water through the grains that hot and cold water in the grains do not or hardly mix. Method according to one of claims 2 to 8, characterized in that after tending by means of at least one infusion with warm water of a tamping temperature between 74 to 80 ° C, at least one infusion with water follows under tipping temperature. A method according to claim 9, characterized in that the cold infusion is introduced at a time interval to the hot infusion. 11. The method according to claim 9, characterized in that the cold water is added immediately after the drawing of the warm water by reducing the flow in the Treberkuchen. Method according to one of claims 2 to 11, characterized in that the cold water is collected after passing through the grains as smooth water separated from the wort. Method according to one of claims 2 to 12, characterized in that the Anschwänztemperatur is continuously reduced. A method according to claim 1, characterized in that the eaters the energy used by a in the discharge of the spent grains after tending arranged heat exchanger ( 11 . 22 ) is withdrawn. Process according to claim 14, characterized in that the heat exchanger ( 11 ) in a forced-funding path ( 13 ) is arranged the Marc. A method according to claim 14, characterized in that the liquid constituents of the spent grains are pressed out and through the heat exchanger ( 22 ). Device for carrying out the method according to one of Claims 1 to 14, having a refining device ( 2 ) and a sprue water feeder ( 3 ), characterized in that a control device ( 9 ) for adjusting the temperature of the washing out in the refining device ( 2 ) introduced in a temperature range between 10 to 80 ° C is provided. Device for carrying out the method according to one of Claims 14 to 16, having a refining device ( 2 ) and a downstream conveying path for the spent grains to a receptacle ( 14 ), characterized in that in the conveying path a heat exchanger ( 11 ) is provided for actively cooling the spent grains. Device for carrying out the method according to one of Claims 14 to 16, having a refining device ( 2 ) and a downstream conveying path for the spent grains to a receptacle ( 14 ), characterized in that in the conveying path a Treberpresse ( 21 ) is provided for separating the liquid constituents of the spent grains, which is provided with a heat exchanger ( 22 ) for actively cooling the spent liquid components.

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