DE102012200771B4 - Method for crushing malt using a grinder - Google Patents

Abstract

A process for malting malt using a grinding apparatus wherein malt is crushed using at least one milling tool to produce meal in one or more milling steps, the produced meal having different particle size-differentiating fractions in the form of a husk fraction, a Grobgrieß-Fraktion, a Feingries-I-fraction, a Feingrieß-II fraction, a semolina flour fraction and a powdered flour fraction - determined according to the MEBAK guidelines - has,
crushing the fine meal I fraction (FGI) and the fine meal II fraction (FGII) to a combined mass fraction of less than 45% on the meal,
characterized,
that when crushing the fine fraction II fraction (FGII) is reduced to a mass fraction of less than 5% of the shot.

Description

The invention relates to a process for crushing malt using a grinding apparatus according to the preamble of claim 1, a grinding apparatus for crushing malt, and a composition of meal produced by a milling apparatus by malting malt.

In such a process, malt is crushed using at least one milling tool to produce meal in one or more milling steps. The shot produced here has different fractions differing in particle size in the form of a husk fraction, a coarse fraction, a fine grain I fraction, a fine pitch II fraction, a semolina flour fraction and a powdered flour fraction.

The malting of malt is an essential step in beer brewing. Beer brewing produces beer from the ingredients water, malt and hops, which are biochemically modified during the brewing process, at least in part by the addition of yeast. As a rule, beer is brewed in a first step from cereals, in particular barley, malt produced, which is crushed in a next step. The crushed malt is added during the so-called mashing of heated water and the mash thus obtained is further heated with constant stirring. When mashing starch is dissolved from the crushed malt, which is transformed under the action of enzymes contained in the malt to fermentable maltose (maltose). In the next step, the mash is purified in a so-called lauter tun. This is understood to mean the separation of the wort - that is, the liquid that results from the dissolution of malt ingredients during mashing - of the remaining solid components of the malt, which settle at the bottom of the lauter tun and form there the so-called Marc, through which the wort slowly flows out of the lauter tun and is filtered in this way. The wort is then cooked in a pan with hops, and then the broth from the pan z. B. pumped through a filter to weed out coagulated protein and other suspended matter. After cooling the wort to an optimum fermentation temperature yeast is added, which converts the sugar dissolved in the wort to alcohol and carbon dioxide by alcoholic fermentation. After a fermentation period called main fermentation, green beer usually has to be fermented and stored for about four to six weeks, until the matured beer is finally filtered again and then bottled, put into barrels or cans.

The production of malt is usually done outside the breweries in maltings, which deliver finished malt to the breweries. The first essential process step, which takes place in a brewery, is thus the malting of the malt, during which the malt is comminuted in order to cause the subsequent mashing of the ingredients of the malt under the action of enzymes contained in the malt. With increasing comminution of the malt when grinding the attack surface for the enzymes increases, which improves the material degradation during mashing. The shot particles also undergo a change in shape and size during mashing, with the particle size of the crushed malt having a great influence on the solution and saccharification of the starch components as well as dissolution processes of other ingredients of the malt. In general, when mashing at low particle size of the crushed malt swelling, gelatinization and saccharification takes place faster and with greater yield.

However, the particle size of the crushed malt also has an influence on the subsequent refining, in which the liquid known as wort, which is a product of mashing, is dissolved in the extract of the malt, from the solid components of the malt, the so-called spent grains , is separated. For the refining so far the general rule was that the finer the shot, the lower the volume of the spent grains, the less porous and thus more impermeable to the beer wort is the spent grains and the longer the refining process.

The present invention relates to the malting of malt using in particular a grist mill. In a grist mill so-called husks remain - the outer shell of the grain, which consists of cellulose in the skeleton - at least largely preserved by crushing first the grain content is pressed out of the husks and subsequently only the grain content, but not the husks are finely ground. The husks are an integral part of the shot, because they are required during the refining - depending on the refining device used - as a filtration material.

Because the husks are needed in the refining and they should therefore remain as intact as possible, dry husks but splinter easily, z. As wet grinding mills are used, crush the pre-soaked crushed malt. Likewise, the malt before the shredding a so-called Conditioner be subjected to, in the context of which the husks are moistened to stay better due to greater elasticity in the subsequent shot process.

The shot obtained after milling, also referred to as "operating meal", has different fractions of particles which differ in particle size. According to the specifications of the MEBAK guidelines ("Brewing Analysis Methods", Volume II, Collection of Methods of the Central European Brewing Technology Analysis Commission (MEBAK), 3. On I., edited by Dr. Heinrich Pfenninger, 1993), the individual fractions of the fractions can be analyzed Use standardized test sieves whose mesh size and wire size are specified.

If reference is made in this text and in the claims to the MEBAK Guidelines, the publication "Brewing Analysis Methods", Volume II, Method Collection of the Central European Brewing Technology Analysis Commission (MEBAK), 3rd ed. Heinrich Pfenninger, 1993 and that in particular in Section 1.1.1 "Schrotsortierung" Defined understood.

• – die Spelzen-Fraktion,
• – die Grobgrieß-Fraktion,
• – die Feingrieß-I-Fraktion,
• – die Feingrieß-II-Fraktion,
• – die Grießmehl-Fraktion und
• – die Pudermehl-Fraktion.

According to the MEBAK guidelines, a distinction is made between six fractions of the shot (see Section 1.1.1 "Shot Sorting" of the above-mentioned MEBAK Guidelines):

• - the husk fraction,
• - the coarse fraction,
• - the fine meal I fraction,
• - the fine meal II fraction,
• - the semolina flour fraction and
• - the powdered flour fraction.

To determine which mass fractions of these fractions are present in the shot, five sieves including sieve plates are used whose assignment to the fractions and their wire size and mesh size (in mm) are specified in the MEBAK Guidelines and given in the table below (see section 1.1.1 "Sorting" the MEBAK Guidelines mentioned above): scree fraction Wire thickness (mm) Mesh size (mm) 1 husks 0.8 1.25 2 groats 0,630 1.0 3 Fine engraving I 0.315 0.5 4 Fine meal II 0,160 0.25 5 semolina 0.08 0,125 sieve tray powder flour

The determination of the fractions by means of such a sieve set, which was introduced in 1993 and is also referred to as "MEBAK plansifter", corresponds to the result using the so-called Pfungstädter Plansichters, a sieve set which was used until 1993.

The MEBAK guidelines not only dictate how to distinguish the fractions of the shot, but also give recommendations as to what fractions of the fractions should be included in the shot in order to achieve a good brewing result. For example, the MEBAK guidelines recommend a husk content of 18 to 25%, a coarse fraction of less than 10%, a sweetness grade I content of 35%, a pitch ratio of 21%, a proportion of ground meal of 7% and a powder level of 12 up to 15% on the meal. Accordingly, grinders are usually adjusted to obtain such composite shot.

Basically, when crushing and producing shot compositions, there is a conflict in that so far, small particle sizes of the crushed malt have favored mashing (because the extract yield is increased), but at the same time slow down the subsequent refining. A slow refining process, which can take several hours, slows down the overall brewing process. In turn, a low extract yield from mashing makes the brewing process inefficient and has a significant impact on the alcohol content and taste of the beer.

From the DE 102 18 424 A1 is a shot mill and a method for crushing granular material from cereals or brewing materials, in particular malt, known in which for optimum Grinding result, the shot formed in a wheat track is continuously measured physically, wherein the upcoming measurements are compared with predetermined setpoints or setpoint ranges using a control algorithm to form control signals and the control signals are used to control at least one engaging in the formation of shot adjusting mechanism.

At one of the DE 197 40 051 A1 known processes for optimizing the digestion of starch in the processing of starch-containing raw materials for seasoning, starch-containing grains are suspended in water, the suspension is comminuted and dispersed in a comminuting device and the dispersion is transferred to a collecting vessel. In this way, a higher yield of fermentable extracts when digesting the starch of starchy raw materials should be obtained.

From the textbook "The beer brewery. Volume 2: The Technology of Wort Preparation "by L. Narziss and W. Back, 19.08.2009, p. 195, chap. 2.5.1, ISBN 978-3527325337, a two-roll mill is known, which as a result can output a coarse shot with a mass fraction of 18-32% of the Feingrieß-I fraction and 8-12% of the Feingrieß-II fraction.

The object of the present invention is to specify a process for crushing malt, a grinding device and a composition of meal, which on the one hand enable a high extraction yield during mashing and on the other hand a fast, efficient refining.

This object is achieved by a method having the features of claim 1.

Thus, in a method of malting malt using a grinder, it is contemplated that when crushing the Feingrei-I fraction and the Feingrieß-II fraction are reduced to a common mass fraction of less than 45% of the shot.

When crushing the fine meal II fraction is reduced to a mass fraction of less than 5% of the shot.

The present invention is based on the recognition that the Feingrieß II fraction of the shot has a dominant influence on the speed of the refining process after mashing. Thus, studies have shown that reducing the Feingrieß II share of the entire shot can cause an acceleration of the refining process to a fraction of the time, the z. For example, when refining using a shot composition as recommended by the MEBAK guidelines. By reducing the Feingrieß II fraction to a value of less than 5% by weight of the shot, preferably even less than 2%, thus accelerating the refining can be achieved, which allows an increase in efficiency of the refining and thus an acceleration of the brewing process.

In addition, the altered composition of the shot also has an influence on the quality of the wort obtained after the refining. Thus, by reducing the proportion of Feingrieß-II fraction on the obtained shot and the DMS and DMS-P content can be reduced in the resulting wort. The DMS (dimethylsulfide) and DMS-P (a precursor of the DMS) are undesirable flavors which can give the beer an undesirable odor or taste, so that a low DMS and DMS-P content in the wort is fundamentally advantageous is. In addition, the wort obtained has a lower iodine value, indicating that the content of unsweetened starch in the wort is lower. Unsweetened starch - so starch contained in the malt, which has not been converted into malt sugar during mashing - can not be fermented during later fermentation. By reducing the Feingrieß-II fraction, in particular by work-up and conversion into the finer Grießmehl- and powder flour fractions, the extract yield, ie the proportion of saccharified malt in the wort, can be increased.

The reduction of the fine meal II fraction on the meal can be achieved, for example, by setting the grinding apparatus so that a small proportion of meal II is produced from the outset or by milling the resulting meal II fraction in at least one further grinding step and thus largely processed to semolina or powdered flour. The latter procedure has the further advantage that semolina meals and powdered meals, due to their smaller particle size, also enable a higher extract yield during mashing, ie an increased extraction of maltose (maltose), so that the reduction of the fine meal II fraction not only accelerates the refining but also allows for an improved yield of fermentable extracts.

To reduce the Feingrieß II fraction to a mass fraction of less than 5%, the Feingrieß-II fraction can be separated out, for example, from a milling stream after passing through at least one grinding tool and subjected to at least one further grinding step. It is conceivable, for example, that in a conventional grinding device which produces a shot composition in accordance with the MEBAK guidelines, the fine meal II fraction is separated from the shot produced and ground again, in which the Feingrieß II fraction another, additional grinding tool fed or re-fed to the same grinding device. The reduction of the Feingrieß II fraction obtained in this way has the advantage that structural modifications to conventional grinding devices are required only to a small extent and conventional grinding devices can be easily retrofitted.

The separation of the Feingrieß II fraction can be done by excluding only the Feingrieß II fraction from the milling stream. It is also conceivable, however, to separate the Feingrieß-II fraction together with one or more other fractions, so that not only the Feingrieß-II fraction, but for example the Feingrieß-II fraction together with the Feingrieß-I fraction and the Grobgrieß Group discarded and subjected to at least one further grinding step.

Of course, but also grinding devices are conceivable that generate from the outset only a small Feingrieß II share, so that subsequent steps to reduce the Feingrieß-II fraction are not required.

In addition to reducing the Feingrieß II fraction to a mass fraction of less than 5% and the mass fraction of the Feingrieß-I fraction z. B. below 25%, in particular below 15%, preferably below 10%, more preferably below 5% be reduced to the shot. The Feingreiß-I fraction does not have such a great influence on the refining time. Nevertheless, by reducing the Feingrieß-I fraction to some extent an acceleration of the refining process and by working up the Feingrieß-I fraction in semolina flours and / or powdered flour may under certain circumstances increase the extract yield can be achieved.

It should be noted in this connection that the reduction of the Feingreiß-I fraction can also be carried out independently of the reduction of the Feingrieß II fraction. It can thus be provided to selectively reduce the Feingrieß-I fraction in their share of the shot, but not the Feingrieß-II fraction, so that the reduction of the Feingrieß-I fraction is also an independent aspect.

In this context, it should be noted that grinding devices, in which always a significant proportion of at least largely undamaged husks, which are important for the subsequent refining process, is maintained, of z. B. hammer mills are to be distinguished, in which also the husks are crushed and thus are unsuitable for the method described here. Thus, the proportion of the husked fraction in the meal should advantageously be between 15 and 30%, preferably between 18 and 25% according to the MEBAK guidelines.

The invention is further solved by a grinding device for crushing malt. Such a grinding device has at least one grinding tool for crushing malt to meal in one or more grinding steps, wherein the shot produced different, differing on the basis of the particle size fractions in the form of a husk fraction, a Grobgrieß-fraction, a Feiningries- Fraction, a Feingrie II fraction, a semolina flour fraction and a powdered flour fraction - determined according to the MEBAK guidelines - has. According to the invention, the grinding device is designed to reduce the Feingrieß-I fraction and the Feingrieß-II fraction to a common mass fraction of less than 45% on the shot.

The grinder is designed to reduce the Feingrieß II fraction when crushing to a mass fraction of less than 5% of the shot.

To produce a shot with a Feingrieß II fraction with a mass fraction of less than 5%, the Feingrieß II fraction can be separated from a milled stream after passing through the at least one grinding tool and subjected to at least one further grinding step, in which case the Feingrieß-II Fraction, for example, after passing through the at least one grinding tool is supplied to a different from the at least one grinding tool, additional grinding tool or the at least one grinding tool again.

If an additional grinding tool is used to reduce the Feingrieß-II fraction, this is for example designed as arranged in a sieve drum roller pair. The sieve drum passes through a perforation designed with a suitable mesh size after grinding separates the powder-flour fraction and the semolina-flour fraction and at the same time, by rotation, passes the fine-grain II fraction to the pair of rollers again. The Feingrieß II fraction can be ground in this way until it is completely worked up to powdered flour and semolina flour, so that their share of the ground meal is reduced to (almost) zero.

Alternatively, the additional grinding tool may for example be designed as a hammer mill, which comminutes the Feingrieß-II fraction to powdered flour and semolina.

The mass fraction of the husk fraction is advantageously 15% to 30%, preferably 18% to 25%.

The object is further achieved by a composition of shot produced by a malting malting mill and different fractions differing in particle size in the form of a husk fraction, a coarse milling fraction, a fine pitch I fraction, a fine meal II fraction, a semolina flour fraction and a powdered flour fraction, determined according to the MEBAK guidelines. The composition is characterized by having a combined mass fraction of the Feingrei-I fraction and the Feingrieß-II fraction of less than 45%.

The composition has a weight fraction of the Feingrieß II fraction of less than 5%.

Also in the Schrotzusammensetzung the proportion of the husk fraction is advantageously 15% to 30%, preferably 18% to 25% of the shot.

The object is also achieved by a method for refining a mash, which has been produced using a shot composition of the type described above, wherein in the process the mash is fed to a lauter tun and purified by discharging beer wort from the lauter tun.

For the advantages and advantageous embodiments of such a method, reference is made to the above.

The object is further achieved by the use of a shot composition of the type indicated above for brewing beer and a beer produced with a shot composition of the type described above.

The idea underlying the invention will be explained in more detail with reference to the embodiments illustrated in the figures. Show it:

1 an embodiment of a grinding device;

2 an embodiment of a grinding tool for selectively reducing the mass fraction of Feingrieß II fraction on the shot;

3 a graphic representation of the measured refining behavior of different shot fractions with a portion of 25% of the shot;

4 a graphic representation of the refining times of different shot fractions;

5 a graphic representation of the original wort of different fractions fractions;

6 a graphic representation of the exact yield of different fractions fractions;

7 a graphic representation of the iodine number of different fractions fractions;

8th a graphic representation of the viscosity of different shot fractions;

9 a graphic representation of the color of different shot fractions;

10 a graphic representation of the nitrogen of different fractions fractions;

11 a graphical representation of the magnesium sulfate precipitable nitrogen of different shot fractions;

12 a graphic representation of the content of free amino nitrogen (FAN) different shot fractions; and

13 a graphic representation of the DMS-P content of different fractions fractions.

The reduction of Feingrieß-II fraction can basically be done by targeted modification of existing mills or by specially designed additional mills (additional mill inserts). The workup of the separated Feingrieß II fraction can take place within a mill housing by additional roll mills with appropriately selected distances or outside by appropriately designed additional mills.

In the brewing industry, mainly six-roller mills are used today. In principle, it is possible here to optimize the roll distances of the conventional roll mills (two-, four-, five-, six-roll mills) to the extent that the Feingrieß II fraction on the ground shot (also referred to as "fill") is reduced. In addition, the reduction of Feingrieß II fraction in the bed can be realized by the separation and processing with another pair of rollers. The reduction of the Feingrieß-II fraction can be achieved by the additional grinding of the separated Feingrieß II fraction by two flour rolls with very small distances (≤ 0.3 mm) or by a recurrent grinding by means of special Mehlwalzapparaturen. In particular, in the second case, the Feingrieß II fraction can be reduced to values of less than 1% of the ground meal.

In view of the fact that preferably six-roll mills are used in the brewing industry, reference should be made in the embodiments explained below primarily to a six-roll mills structure. However, the basic method for shredding can also be transferred to all other roll mills.

1 shows an example of a grinding device 1 in the form of a grist mill, in the regrind M different grinding tools 10 . 11 . 12 . 13 in the form of individual roller pairs and thereby crushed.

The grinding device 1 is used for crushing malt, which as regrind M in the grinding device 1 is fed. The material to be ground M is initially through a distributor roller 18 distributed and a first grinding tool 10 supplied in the form of a pair of rollers, which is also referred to as Vorbrechwalzenpaar and serves to pre-break the material to be ground. The first grinding tool 10 is a sieve set 14 downstream in the form of a two-sieve Schüttelsiebsatzes that separates the ground material M into three components. Thus, a first component, which comprises the husks S, a second grinding tool 11 fed, which serves to mash the husks with the least possible protection of the husks. A second ingredient comprising, in particular, the grits (groats (GG), fining I (FGI) and fining II (FGII)) becomes immediately another sieve 15 consisting of two vibrating screens, fed and a third component, which includes the flours (Powdered Meals PM and Grießmehle GM), is derived directly, because these ingredients do not need to be further ground. After passing through the second grinding tool 11 the husks S are derived, as are ingredients that include the flours (PM, GM). The grits (GG, FGI, FGII) are passed over the sieve 15 a third grinding tool 12 fed, which further crushes the grits.

After passing through the third grinding tool 12 meets the ground material M on a sieve 19 which separates the flours (PM, GM) from the semolina ingredients, in particular the II fineness, with a mesh size of approximately 0.25 mm and a wire gauge of 0.160 mm, as defined by the MEBAK guidelines (Sieb 4 the plansifter defined there). The separated grits, especially the fine meal II fraction, become another grinding tool 13 supplied in the form of a further pair of rollers, which comminutes the grits on and in particular the fine meal II fraction to powder meal PM and semolina GM works up.

The distance between the rollers of the grinding tool, which are designed as flour rollers 13 For example, it can be ≤ 0.3 mm.

The additional sieve 19 can be designed as a sieve, which excludes only the fine meal II fraction and the other grinding tool 13 supplies. This will ensure that only the fine meal II fraction is further comminuted and processed into powdery PM and semolina GM, the other ingredients after passing through the grinding tools 10 . 11 . 12 but not further changed.

At the in 1 illustrated embodiment, in particular the fine grain II fraction is another grinding tool 13 supplied in the form of another pair of rollers. This serves to reduce the proportion by weight of the fine meal II fraction of the ground meal to below 10%, preferably below 5% or even below 2%, so that the ground meal has only a small proportion of meal II.

Other measures to reduce the Feingrieß II fraction of the ground shot are conceivable. So the fine meal II fraction after the grinding tool 12 also discarded and again the grinding tool 12 be supplied in order to achieve in this way a further reduction of the particles of the Feingrieß-II fraction and reduce its share of the ground meal in this way.

The additional grinding tool 13 is not necessarily run as a pair of rollers. It is also conceivable to design the additional grinding tool as a hammer mill, which has a rotor rotating, interchangeable steel racquet, which rotate at a speed of about 60 to 100 m / s and crush the malt or its particles until all the particles through the perforation of a grinding screen fall. The result is very fine particles whose maximum size is determined by the mesh size of the grinding screen.

Another embodiment of a grinding tool 13 ' , which serves for the targeted comminution of the particles of the Feingrieß II fraction, shows 2 , The grinding tool 13 ' is designed here as a pair of rollers, the ground material, in particular the particles of the Feingrieß-II fraction, are supplied. The grinding tool 13 ' is especially designed as a flour mill roller pair with a roll spacing ≤ 0.3 mm. After passing through the grinding tool 13 ' the regrind drops on a sieve drum 16 which rotates in a direction of rotation R and blades 160 having. The sieve drum 16 forms a cylindrical sieve with a mesh size of about 0.25 mm and a wire thickness of about 0.160 mm and separates the flour ingredients (semolina meal GM and powdered PM) from the fine meal II fraction whose particles do not fall through the perforation of the sieve drum can and therefore under the action of the blade 160 in a transport flow T to a funnel 17 be promoted to the grinding tool 13 ' to be fed again.

With the in 2 As shown, the Feingrieß-II fraction can be completely or at least almost completely eliminated. In particular, the particles with the arrangement according to 2 until crushed until completely through the perforation of the sieve drum 16 match and can be derived accordingly as powder flours PM and semolina GM.

Tries:

Experiments were carried out on a small scale, which relate to the refining process and to the extract yield and the composition of the resulting condiments and to prove the advantages achievable with the invention described above. In this regard, the individual fractions fractions, as well as a varied composition of these were investigated.

To carry out the experiments, the malt was conditioned before crushing by increasing the original water content of the malt from 4% TRS (TRS: dry substance) by 6% to 10% TRS by adding water. This was done by finely distributing the water over the scrap. A homogeneous water distribution was achieved by manual or automatic circulation of 5 minutes. After this time, no free surface water was left on the grain outside, and only the husks had taken up the water.

As a mashing process, the so-called congress mash method was used according to the MEBAK guidelines, wherein the mashing process has been adapted to the refining conditions in that after a one-hour rest at 70 ° C a further ten-minute rest at 85 ° C took place. The mash was then cooled down to a mashing temperature of 77 ° C. This modification of the standard method was used to prevent any deviations due to extended residence times and thus additional decomposition and dissolution processes of the mash.

After mashing, individual fractional mashes (composed of one husk share and one further fraction) were subjected to a purification test. 200 ml of mash were used for each refining test, the weight of which was crushed malt being 20 g. After filling the mash in the lauter tun, the contents of the resulting solid layer using a Maischerührers twice with stirred slowly to obtain a constant Treberhöhe. There was a lauter peace of 5 min. After this, a drain valve was suddenly opened and the weight gain per unit of time (1 second) recorded with a balance.

The following table shows the compositions of the individual fractions mashes investigated. meal fractions reference GG FGI FGII GM PM [%] - - - - - - husks 25 25 25 25 25 25 coarse tailings 9 75 - - - - Feinings I 35 - 75 - - - Fine meal II 21 - - 75 - - semolina flour 7 - - - 75 - powder flour 3 - - - - 75

3 shows filtration courses of the fraction mashes of the test series over time, and 4 shows the lautering times of the individual fraction mashes. Remarkably high lautering times have the mashes of the reference composition as well as the fine meal II fraction (FGII). The refining time of the Feiningrieß II fraction exceeds the refining times of the other shot fractions by a multiple. An increase in the refining time up to the fine meal II fraction (FGII) and a decrease from there to the powdered flour fraction (PM) can be seen.

In the course of the test series, the increased refining times of the fine meal II fraction in comparison with the other shot fractions and the reference mash were particularly noticeable. Based on the previously obtained results, the next consideration was to construct a test setup in which the Feingrieß II fraction in the MEBAK leaned mash reference mash is reduced. The objective was to check whether, as a logical conclusion, the total refining time could be reduced by a reduced Feing II fraction in the refractory composition.

• – Feingrieß II: 23,40 g (22,32%)
• – Grießmehl: 31,30 g (30,38%)
• – Pudermehl: 48,33 g (46,90%)

To reduce the proportion of Feingrieß II fraction in the Schrotzusammensetzung initially 103.03 g of this fraction were first comminuted with a roll mill at a roll distance of 0.1 mm. Due to a renewed prospect of scraping by planifter according to MEBAK, the following proportions of fractions were then available:

• - Fine II: 23.40 g (22.32%)
• - Semolina: 31,30 g (30,38%)
• Powdered flour: 48.33 g (46.90%)

The Feingrieß II share was thus reduced by about 77.7% (previously 100%, then 22.32%). After reduction of the Feingrieß-II fraction and feeding the resulting ingredients to the remainder of ground meal, the following modified Schrotzusammensetzung with a reduced Feingrieß-II share and therefore increased Grießmehl- and powder meal shares resulted in: meal fractions % - Proportion of % - Proportion of Originally FGII reduced husks 25 25 coarse tailings 9 9 Feinings I 35 35 Fine meal II 21 4.2 semolina flour 7 13.55 powder flour 3 13.25

From the results of the test series, not only the influence of the proportion of Feingrieß II fraction in the refining on the refining time is confirmed. The results also show that the refining time in the brewing process can be accelerated by reducing the proportion of Feingrieß II fraction. Laboratory tests have shown a reduction of the refining time of up to 22 times with a reduction of the fraction of the fine meal II fraction of 80% in the total scraping. By further reducing the Feingrieß II share, an additional acceleration of Läuterarbeiten is to be expected.

Material investigations of the fractions:

To determine the material composition of the fractions, congress flavorings of the individual fractions produced according to the MEBAK guidelines were analyzed analytically.

For further interpretation of the results, it was additionally necessary to determine the volumes of the resulting wort which exist after passing through the filter in order to be able to relate the analytically determined ingredients of the individual fractions to the overall meal. Furthermore, the results should serve to describe the refining properties in more detail.

5 shows the proportion of original wort (in% by weight) and 6 the extract yield (in g per 100 g bed) of the different fractions fractions, each of which has been formed with a 25% husk content (ie 75% II fineness, 25% husk, etc.). Contrary to the common assumption that with increasing degree of fineness of the malt an increased extract profit follows, no clear increase from the Grobgrießfraktionen up to the powdered flour can be recognized. Contrary to the theory described, there is a significant increase in original wort only from the glaze fraction (SP) to the coarse fraction (GG) and the fine fraction I fraction (FGI). In the wort of the fine meal II fraction (FGII), the original wort initially goes back to before an increase in the original wort in the semolina flour fraction (GM) to the powdered flour fraction (PM) follows. Even after the conversion to the extract yield from the respective bed, taking into account the drainage volumes, this tendency is maintained. Between the husk fraction and the coarse fraction there is an increase in the extract yield. The extract yield of the Feingrieß-II fraction is reduced compared to the Feingrieß-I fraction and also compared to the meal powder and the powder meal fraction. This proves that the yield of extract can be increased overall by working up the Feingrieß II fraction to semolina flour and powdered flour.

7 shows the iodine number and 8th the viscosity (in mPa · s) for the different shot fractions (particle content of 25%). This results in a significant difference between the Feingrieß II fraction compared to the other shot fractions. The determination of iodine number makes it clear that in the Feingrieß II fraction there is still a comparatively high proportion of undegraded high molecular weight starch molecules. These high molecular weight molecules are highly involved in gelatinization and have a direct influence on the viscosity and filterability of the wort.

9 shows the color intensity (in EBC), 10 the nitrogen content (N) (in mg per 100 g bed), 11 the content of magnesium sulphate precipitable nitrogen (MgSO4 precipitable nitrogen (N), in mg per 100 g bed) and 12 the content of the free amino nitrogen (FAN) (in mg per 100 g of bed) for the different fractions fractions, each of which has been formed with a 25% husk content. With the exception of the husk fraction (SP), a decrease in the color intensity of the shot fractions with decreasing particle size is observed. The highest color value of the husks is due to the increased thermal load of the outer grain area, in which it comes increasingly to color formation reactions. If the coarse grapevines now originate from edge zones, they are also exposed to thermal stress. With progression into the grain interior, this decreases sharply. The lowest color strength value is found in the powdered flour fraction (PM). The assumption suggests that there is the lowest thermal load in the interior of the grain as well as the lowest proportion of protective cell wall constituents. The powdered flour fraction (PM) also contains only a small proportion of protein constituents and amino acids compared to the coarse semolina or semolina flour fractions (see 10 and 12 ), so that color formation via the Maillard reaction with reducing sugars during wort boiling is lower than that of the other fractions. The lower thermal load and the relatively low amino acid content ultimately lead to the lowest color formation. A partly contradictory relationship arises for the wort of the Feiningrieß II fraction, in which the highest FAN content ( 12 ) and the highest total nitrogen content ( 10 ) was detected. The high FAN content suggests a high amino acid content in the wort of the Feingrieß II fraction. With the involvement of reducing sugars, the high content of amino acids via the Maillard reaction leads to an increased color formation, so that an increase in the wort color can be seen in comparison to the coarse and fine grain I fraction.

The magnesium sulphate precipitable nitrogen (see 11 ), which is representative of relatively high molecular weight protein fractions, is the highest in terms of quantity in the coarse semolina fraction and drops to the fine fraction II fraction. In the semolina fraction, the value increases slightly and decreases again in powdered flour.

13 shows the DMS-P content in g per 100 g bed for the different fractions fractions (husk content of 25%). How out 13 As can be seen, the Feingrieß II fraction has a particularly high proportion of DMS-P. This indicates that the reduction of the proportion of Feingrieß-II fraction on the obtained shot and the DMS and DMS-P content can be reduced in the resulting wort. The DMS (dimethylsulfide) and DMS-P (a precursor of the DMS) are undesirable flavors which can give the beer an undesirable odor or taste, so that a low DMS and DMS-P content in the wort is fundamentally advantageous is.

The following table compares the total analysis results of the respective fractions again:

LIST OF REFERENCE NUMBERS

1

grinder

10-13, 13 '

grinding tool

14, 15

sieve set

16

screen drum

160

shovel

17

funnel

18

distributing roller

19

Additional sieve

FGI

Feinings I

FGII

Fine meal II

GG

coarse tailings

GM

semolina flour

M

grist

PM

powder flour

R

direction of rotation

S

husks

T

transport flow

Claims (22)

A process for malting malt using a grinding apparatus wherein malt is crushed using at least one milling tool to produce meal in one or more milling steps, the produced meal having different particle size-differentiating fractions in the form of a husk fraction, a Grobgrieß-Fraktion, a Feingries-I-Fraction, a Feingrieß-II-fraction, a semolina flour fraction and a powdered flour fraction - determined according to the MEBAK guidelines - has, wherein in the shot the Feingrieß-I-fraction (FGI) and the Feing II fraction (FGII) are reduced to a combined mass fraction of less than 45% on the shot, characterized in that, when shot, the Feingrie II fraction (FGII) reduces to less than 5% by weight of the shot becomes. A method according to claim 1, characterized in that the crushing of fine meal II fraction (FGII) is reduced to a mass fraction of less than 2% of the shot. A method according to claim 1 or 2, characterized in that for producing a shot with a fine fraction II fraction having a mass fraction of less than 5%, the fine fraction II separated from a milling stream after passing through the at least one grinding tool and at least one other Grinding step is subjected. A method according to claim 3, characterized in that the Feingrieß-II fraction after passing through the at least one grinding tool is supplied to a different from the at least one grinding tool, additional grinding tool. A method according to claim 3, characterized in that the Feingrieß-II fraction after passing through the at least one grinding tool is supplied to the at least one grinding tool again. Method according to one of the preceding claims, characterized in that the Feingrieß-II fraction is reduced by re-grinding and thereby the semolina flour fraction and / or the powdered flour fraction is increased. Method according to one of the preceding claims, characterized in that the Feingrieß-I fraction is reduced to a mass fraction of less than 25%, in particular less than 15%, preferably less than 10%, more preferably less than 5% of the shot. Method according to one of the preceding claims, characterized in that the mass fraction of the husk fraction (S) is 15% to 30%, preferably 18% to 25%. Grinding apparatus for crushing malt, comprising at least one grinding tool for crushing malt to meal in one or more grinding steps, wherein the produced meal has different fractions differing in particle size in the form of a husk fraction, a coarse meal, a fine meal I fraction, a Feingrie II fraction, a semolina flour fraction and a powdered flour fraction - determined according to the MEBAK guidelines -, wherein the grinding device ( 1 ) is designed to reduce the fine meal I fraction (FGI) and the fine meal II fraction (FGII) to a common mass fraction of less than 45% on the meal during the slicing, characterized in that the grinding apparatus ( 1 ) is designed to reduce the Feingrieß II fraction (FGII) to a mass fraction of less than 5% of the shot. Grinding device according to claim 9, characterized in that the grinding device ( 1 ) is designed to reduce the Feingrieß II fraction (FGII) to a mass fraction of less than 2% of the shot. Grinding device according to claim 9 or 10, characterized in that for producing a shot with a fine fraction II fraction with a mass fraction of less than 5%, the fine fraction II separated from a milling stream after passing through the at least one grinding tool and at least one other Grinding step is subjected. Grinding device according to claim 11, characterized in that the Feingrieß-II fraction after passing through the at least one grinding tool is supplied to a different from the at least one grinding tool, additional grinding tool. Grinding device according to claim 12, characterized in that the additional grinding tool as in a sieve drum ( 16 ) arranged roller pair ( 13 ' ), wherein the screening drum ( 16 ) dissipates the powdered flour fraction (PM) and the semolina flour fraction (GM) and the fine fraction II fraction (FGII) the roll pair ( 13 ' ) repeatedly feeds. Grinding device according to claim 12, characterized in that the additional grinding tool is designed as a hammer mill. Grinding device according to claim 11, characterized in that the Feingrieß-II fraction after passing through the at least one grinding tool is fed to the at least one grinding tool again. Grinding device according to one of claims 9 to 15, characterized in that the grinding device ( 1 ) is formed when crushing a mass fraction of the husk fraction (S) of 15% to 30%, preferably 18% to 25%, to obtain. Composition of meal produced by crushing of malt by means of a grinder and different fractions differing in particle size in the form of a husk fraction, a coarse fraction, a fine meal I fraction, a fine fraction II fraction, a semolina flour fraction and a powdered flour fraction determined by the MEBAK guidelines, the composition having a combined mass fraction of the Feing Gauge I fraction (FGI) and the Feing Giant II fraction (FGII) of less than 45% , characterized in that the composition has a weight fraction of the Feingrieß II fraction (FGII) of less than 5%. A composition according to claim 17, characterized in that the composition has a weight fraction of the Feingrieß II fraction (FGII) of less than 2%. Composition according to Claim 17 or 18, characterized in that the mass fraction of the glume fraction (S) is 15% to 30%, preferably 18% to 25%. A method of refining a mash prepared using a shot composition according to any of claims 17 to 19, wherein the mash is fed to a lauter tun and refined by discharging wort from the lauter tun. Use of the scrap composition according to any one of claims 17 to 19 for brewing beer. Beer made with a scratch composition according to any one of claims 17 to 19.

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