DE1642733A1 - Improvements in the fermentation process of the mash in the production of the beer - Google Patents

Description

Munich, January 15th, 1968 M / 9O3J

Improvements in the fermentation process of the mash in the production of the beer

One of the principal processes involved in making the Biers is the fermentation of the mash by yeast, which is present in different ways, but so far always discontinuously, is carried out; it lasts several days and therefore requires numerous "vats that take up a large area"

The invention relates to improvements in the fermentation process of Mashing in the production of the beer · which is this process regulate and accelerate and make it possible to carry out this process continuously. To this The purpose is to put the liquid to be cooked in a closed one tight vat which is "resistant to a certain overpressure" "subjected to a brewing process" so that ■ 1 · goes through a continuous cycle, with the directions and speeds in every point of the vat

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and also sufficient to absorb the liquid in easily homogeneous, liquid state cinor Oichto swiachan 0.15 and 0, ^ 0 to haiton, woboi the liquid from a chiefly with mash and carbonic acid omulaioniorten Gomioch consists » The carbon dioxide in the vat from fermentation of the mash is considerably higher than that of the et-Kioephtiriache Druok ^ maintains,

Because of this low density of Gomie-chee and because of the strong BrauTorgang, the chemical and biological exchanges and consequently the fermentation take place very quickly « Hs was found auflerdom that one is continuously with a continuous arrival of the mash in the vat and one continuous removal of an equal amount of beer that has been brought to the desired degree of dilution can work, where the compositions dos Gemiechoa are then in each Keep the point of the vat constant.

The overpressure can be reduced and an effective one Do not exceed the atmosphere, but several can also be used effectIto atmospheres are »

The duration of the process or if you work continuously the transit time, the ratio between the volume in cubic meters of the mash working in the vat and the feed quantity in cubic meters / hour the mashing can be approximately 5 to 20 hours. This duration or this passage time depends particularly on the nature of the malecho and depending on the type of beer you want · Starting with a mash tone of 12 ° Bg sum Boiaplel is at fermentation

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the throughput for about 12 hours « According to the first embodiment of the invention, a part is made the charcoal diostydo, which is used to ferment the mash, the upper part of the vat and after a compression pushed back into the lower toilet, oo that a powerful », »Ο the same as oöglichoa brows B? the fermenting May »ο hey done.

In a "wide Ausführungefora the invention as continuous and systematic eyebrows of Malecho, especial done · duroh mechanical means." Ο by inen 'Propeller' etc.

According to a third possibility, the eyebrows take place on the same side by the carbon dioxide and by aechaniocho means, which work and flow in the same direction. The carbon dioxide sucked in continuously in the upper part of the vat can be put back into the fermentation vat be cleaned by Vaechon, drying, for example Ken the »empty, cooled down or hit again. All condensates or a part can after treatment or without treatment To be reintroduced into the vat · The by any known method aa the bottom of the vat The liquid that has been removed can partially or completely cause a * Separation operation by filtration, centrifugation or any other means are subjected, eo that the all or part of the yeast contained in the liquid is released; if aan works continuously, can they are concentrated in the fermentation vat in a fora of an "Ehr or ainder" Cream can be traced back to the concentration

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k -

keep the yeast in vat on the desired word eu; this process can be continuous or discontinuous {it is also possible, in a continuous or discontinuous manner sasätslichp court ± n · introduce the vat

To the development nonsalc dor court during doe Gärungevorganges SU ermuglichen _f the Haiecho is added prior to the introduction into the tub or vat is immediately oxygen. The fermentation vat used to carry out the process will preferably be a vat with a Richtaylinder, as it is described in the French patent specification l 056 59Λ or a vat with an alignment ring, as it is described in the French patent 1 376 751.This GMrbottich ©, in which the circuit of the working mass comprises a rising and a falling toilet, are designed so that they result in a high speed in the rising part, at the bottom of which the gas and the mash to be worked are introduced and in which the greatest toll is that in the vat a »listed ingredients is pre-used. Therefore, the ratio of the portions between the rising part boträgt - Judges "cylinder in the franzöeis-chen Patent 1,056,591" and straightening ring in French Patent 1,373,751 - and dam portion falling down from 0.08 to 0, 5t this results check " that the increasing speed is about 12.5 to 2 "al dl" of the decreasing speed. In absolute values, the increasing speed can vary between 0.50 and 10 meters per second. The circulation of the liquid produced in this way is of a regular character «Di · structural o« g «b« n «>

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fetched vats are in fact oo that the dynamic properties of the cycle - word and direction of the velocity of the liquid - are largely elastic at every point of the cycle. If one works continuously, the "additions to the mash at each point are also largely smooth, since the vigorous brewing in the rising phase causes an almost immediate diffusion of the fresh mash introduced at the bottom of the rising part," whereby the "addition of fresh maize is less than a hundredth." the amount of beer in circulation is «In this way, an instant mixture is produced for the supply into the vat with the practically finished beer.

Each of the various fermentation factors, such as the amount of mash added in relation to the working mass of the lsi vat, what determines the "pass-through tent", the temperature «di · through the Circulation speed due to the brewing process, dor Deuok des Carbon dioxide, the supply of oxygen stubborn mash, dl «Kon * centering at court etc., karm independently of the other in fairly, borrowed wide limits through manual or automatic actions be set to, based on a given Maiecho and a given Hoferasso, a determined · ® Bl * -r su obtain.

There »with carbonic acid on the prevailing pressure in the vat Saturated beer is preferably drawn off at the lower part of the vat through a tank, where the emulsion is practically water is disturbed and, still under pressure, it is run off in suspension, for example by centrifugation and filtration

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separated and then possibly cooled. It can now bottled for sale; been.

If you work discontinuously or semi-continuously ₍ the vat is filled with iaieche mixed with Hofο, the fermentation is carried out under the conditions described above and the beer is then partially or completely drawn off

Venn carried out continuously, is obtained in a continuous manner immediately verkaufstfertigea beer "Without discontinuity of the process can also be the production capacity buh example to au one-third of normal capacity change" by ent the Zufuhrmenße the mash and the working Maas · in the tub talking herabset st

This flexibility in setting the production capacity represents a remarkable advantage of the process, since the Trade needs of this industry show significant and rapid fluctuations. You can also use the plant let rest for a few hours without supervision; This is followed by an immediate resumption of activity · On all Cases can be caused by the described Arbeltsprinsip in the case of a » A continuous signaling direction can be obtained quickly in the direction of a propulsion system.

The attached drawing shows as an example differently. forms of implementation of the invention with continuous work · «·! ··.

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Figures 1 and 2 are di · front view in section τοπ devices that only cechaniecho means tsura brow front wall * n "Figures 3 and k are analogous front views of devices that work rait the injection of carbon dioxide" Figure 5 © oll a Zahlenbciopiol above illustrate "in is illustrated in Figure 1 Auaführungsforia veist the vat 1 in its middle and lower part οinen coaxial cylinder Z with a relatively small diameter, a propeller 3 is arranged in the interior, dor a · movement of | bottom obon dos contents of the tub 1 caused by the non-cylindrical 2 while the contents dee vat 1 peripherlseh from top to wlodor drops down}, the feed of the tub is carried out in k among the cylindrical construction «2 and di · Entnshmo in 5 on the outer surface of the lower part of the vat | By a printing beer send Sohleber bit valve 6 of the vats, the desired pressure of the Kohlendioxyde is held inside "The yeast, which will keep in the Baiecho the desired · concentration is through the sewer b * eingeführts This yeast can be used in their entirety or Part aas d <m in 5 withdrawn BxKxSfibier ataamen, which for this »purpose · 1η · Η is subjected to a separation process in a device 5j *, in which the beer is obtained on one side and di · dl · Η · ί ·" nthml «· Tend Creoe in« higher or less large »ratio so that the power is given back.

In the embodiment shown in FIG. 2, the alignment ring 7 is located at a short distance from the bottle walls 6. The coaxial propeller 9 sucks in the part of oban 0aoh ua ^ m Mk Md 4tartl »k * · * ·

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riachen gait; ssurüclcs the loading takes place in 10 peripherally and the removal © in 11 in the NUho d & r middle; the tub also has a slide with valve IS aui ".

The execution procedure according to FIG. 3 is similar to that according to FIG. 1 with the only difference. d & .O which is oruotrt to generate the movement dor · Maiache in the vat bostitmrto propeller by the injection of KahlOsiäiojtyd, dae when it is withdrawn from the upper part öoc vat as before. _J? possibly in cleaning devices 13 to be taken up by a compressor Ik and blown through the sewerage 13 in the middle part of the tub in 16 in the axis "of the straightening cylinder Z"

Similarly iet the Aueführungaform of FIG k analog su to that of Figure 2 with dom single difference that the dor for generating dor movement fluid certain propeller 9 orsotzt by an injection of Kohlendiostyd that as _r after AuefUhrungsform of Figure 3 after it in The upper part of the vat has been withdrawn, possibly runs through cleaning devices 17 and then blown through the line 19 by a compressor 18 "ton is re-introduced into the lower part of the Bottioho, where the periphery is regularly distributed"

¥ io also be the selected embodiment aag _{r the} carbon dioxide enters the tub through the pressure pipe 15 (Figure 3) or 19 (Figure k) by means of a gear that ·· with the

and delicacy dee Sts * hlea Either IQ (Figure 3) «that of the UjsfesQ ®afitl« ng (Figure

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_ Q OT

As already stated earlier, these two execution farms can have also been combined with each other.

Not at all: by way of a limiting example, a closed vat 21, as shown in FIG. 5, with a diameter of k m and a height of 20 in 30 hl Maiecho to 12 Bg is continuously fed into 22 in dio working mash®

per hour «in and withdraws about 30 hl per hour in 23 to the Grensse

'diluted' beer. A pressure of 1 bar is maintained in the top of the vat. Dio an dos * Sfäfcze dos Turmes taken in 2k · Carbon dioxide crosses the filter (eyelon ”) 25 and the condenser 26 and is compressed by an overpressure unit 27 and gives 2,000 nr / hour. This gas is blown at the bottom of the vat under a cylinder 28 with a diameter of 1.30 m, so that a uniform circulation of its entire contents is created and svar at a rate of about one revolution per minute »

The excess pressure of the carbon dioxide is drawn off through οIn valve 29 »n ₀ The mass of the working mash is automatically kept constant at 36,000 kg by a sole 30 * mean volume mass of the liquid circulating in the vat was 0.20. Bine cooling coil with biswater 31 automatically keeps the fermentation temperature at 10 ° C, Daο beer exits the vat under pressure in 23 and is centrifuged in 32, the beer, freed from the yeast, exits under pressure in 33. It can now be filtered and bottled. The Kefeorsne Kl (33 kfi "dry evaluated) is in century in don circulation mu" rüchga "ilhrt," o "IUSS the concentration of yeast (15 g / l, i dry 3 ■): <mai; ftrit content & n rird.? ₉ The excess yeast becomes 11%% 7 1/0 0 Ui

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la 35 deducted,

Bs let it be true that the execution norms of the Eriindiaag described above under B & except on the © attached Zoichaiaisg kuz ¹ g3.3 Boiopiol gogofoozi are among others <| ia «coinar Woisa oinechränlcosid are W2id that sGaJilroiofeo Xndas-iasagen vorgononayon cordon Könaori, ohvx» the Rahsscm de? Eri'iaöiAng au vorlaseon.

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Claims (1)

Expectations "Method y.ur fermentation of mashes in the production of beer in a closed, tight vat, characterized in that the to be fermented liquid is subjected in the vat a brewing process _s so that el © passes through a constant cycle ₅ wherein dio directions and the GoQchwindißkolten in are stable at every point of the vat and are also sufficient to keep the liquid, which consists of a gor.ilsch emulated mainly from mash and carbonic acid in constant proportions, in a slightly homogeneous, liquid state, with that coming from the fermentation of the mash Carbon dioxide in the vat maintains a pressure noticeably higher than atmospheric pressure _o 2, fermentation processes according to claim 1 _} thereby gekenns® :! 3inet _f that the effective pressure of the carbon dioxide is kept between 0.1 and k bar » 3 * fermentation process according to claim 1 «characterized in that the effective pressure of the carbon dioxide is kept approximately at Z bar. k * The method according to claim I _1, characterized in that the continuous cycle of dez · emulsified liquid in the vat has a rapidly increasing movement and a subsequent slower falling movement. 1098? 1/0016 _ßA0 ..., 2- 16A2733 5. The method according to claim 4, characterized in that the Geo-speed dor increasing movement EHishon 0.5 and 10 meters per second, 6ο ancestors according to claim h, characterized in that the speed of the increasing movement at Z meter is in the * second _e 7. The method according to claim 4, characterized in that the φ ratio between the Gesehwindigkelten the falling and rising movements between. 0 _r 08 and 0.5 is » 8. The method according to claim h _t konnaelehnet that the number of revolutions of the liquid in the vat between O ₄ 3 and 3 per minute is « 9. The method according to claim h, characterized in that the number of Umwälssungon the liquid in the vat is about 1 per minute « a 10, method according to claim k ₃ characterized! that the rapid rising movement takes place in the middle of the vat and its slower rate of fall at the circumference. 11. The method of claim 10, gekennselehnet characterized in that the quick rising movement is guided by vertical eino far "continuous cylindrical hell · 12. The method according to claim k, characterized in that the rapid rising movement takes place on the circumference of the tub and the slower falling movement takes place in the middle of the tub » 109821/0016 13, method according to claim 12, characterized in that dlo rapid upward movement along the wall of the vat a largely vertical wall is guided. 14 «A method according to claim 1, characterized in that the continuous and the indignation ayetoraatloche Maiecho by mechanical means, particularly by a propeller, t successful. 15. The method according to claim 1, characterized in that the continuous and systematic brewing of the mash using part of the coal from the fermentation of the mash dioxyds that are withdrawn from the vat in its upper part and after compression is blown in again in the lower part « 16. The method according to claim 1, characterized in that the continuous and systematic drainage of the mash equal » early through the carbon dioxide and mechanical means that work in the same direction and complement each other. 17e method according to claims 15 or 16, characterized in that that the recycled carbon dioxide is cleaned under pressure before it is returned to the vat « 18 «The method according to claim 17» characterized «in that the condensates originating from the concentration of the carbon dioxide fractionated and at least partially reintroduced into the vat. 19 * ancestors according to claim 11, characterized in that nan the parameters of the fermentation, among other things the temperature, the circulatory speed caused by the brewing, 109821/0016 don pressure dee carbon dioxide, the supply of oxygen to the Mash, the return of the yeast to the cycle, independently changes from one another within fairly wide limits in order to starting from a gogofoanoss mash, a desired beer EU received " 20. The method according to any one of the preceding claims, characterized in that asur performing the continuous processes © continuously introduces mash into the vat and continuously withdraws an equal amount of beer brought to the desired degree of predilution, the compositions of the mixture in each point of the tub can be kept constant · ο method of claim 2U ₉ characterized in 'that the mash is introduced into the working fluid, which © liquid is already on the desired degree verdünntos beer m ± t carbonic acid washed and prevailing on don in vat Pressure is saturated » 22 ρ method according to claim 20, characterized in that the amount of mash supplied is less than a hundredth of the amount of beer in circulation » 23 «Ancestors according to claim 20, characterized» that the The parameters of fermentation are kept at the desired values in order to obtain a given beer. " Zk ₉ method according to claim 23, characterized in that the various parameters for the production of a given beer are automatically kept at the desired values, 109821/0016 25 »Ancestors according to claim 20, characterized in that the beer in the lower part of the vat is drawn off in the desired degree of dilution, washed with carbonic acid and washed with it
Gaa to which the pressure prevailing in the vat is saturated " 26. The method according to claim 20, characterized in that the production capacity of the device is in the ratio of
1 xu 3 change without discontinuity by changing the amount of liquid supplied and the working mass of the liquid accordingly. 27. The method according to claim 20, characterized in that yeast f is introduced into the vat to increase the consentrations
the desired wait to haiton 28 · The method according to claim 27, characterized in that
at least part of this yeast from the withdrawn beer,
since it is subjected to a separation, the clear beer is obtained on one side and the cream containing the courtyard is collected and returned to the circuit in the desired amount « 29 * Method according to claim 2O _9, characterized in that additional oxygen is blown directly into the vat and thus the constant cycle of fermentation
Fluid relieved, 30. The method according to claim 20, characterized in that the Beer is drawn off at the bottom of vats _t where it leaves the brewing process, and where the Kmulsion virtually destroyed
will, with a view to its subsequent treatment. 10 9 8 21/0016 _BA0