DE1906177C3 - Process to improve the storability and flowability of hop products - Google Patents

Description

Here and in the rest of the hops powder there is an increase in these flowing and trickling properties Description of both the lupulin-enriched hop powder, if you have it with you powder as well as non-enriched hops - otherwise difficult to flow and not free-flowing Powder meant. Hop extract coated.

By the German patent specification 26 434 it is bc- 55 The invention therefore relates to a method for knows that lupulin (hop flour) is mixed with the improvement of the flow properties and the prevention of tannin extract evaporated into powder can be. This powdery tannin extract is characterized in that one is on pure has an average grain size of less than 10Mi- mechanical. Type obtained by crushing The crowning glory is lupulin, which is an initiate 60 hop powder with a mean grain size of 10 Has a grain size of about 150 microns, in no way up to 10000 μ with heated, bitter-containing connected by crusts or the like. The hops extract mixes and / or rubs until the German patent 26 434 obtained mixed powder particles a good flow and pourability product can be shown at any time by sieving in lupuene.

Separate lin and powdered tannin extract and 65 To apply the heated extract leads to strong depletion of individual hop particles during transport and storage, it is necessary to mix the crushed hops (hop powder) Zones. keep moving. The movement of the crushing

Hops (hop powder) are done by rubbing between stationary or moving or stirring. The movement of the hops frjffl w be fast and slow. It can be used for high-speed mixing or chopping and / or by moving slower with fixed mixing arms and a drum or in fixed containers with movable mixing tanks (screw mixer

The product produced according to the invention shows a better bittering of the hops bitter substances when boiling the wort (example 4), soft jnit the corresponding hop powder and hop extract (comparative examples I and 2). The Vbrteil the better use of bitter substances ge ^ riöljeT, the Hop extract follows the fact that the present Extract particles have a much larger upper

_fv . area than the one used previously for seasoning

r.) . The "movement of the hop powder"> hopfung used hop extract of FaH'fea, but also take place pneumatically, by the use of bitter substances according to the German

liver conveyed and kept in motion patent 29 315 obtained product is less than Here the proportion of the means of transport in the hitherto known hop extracts or inert gas) is usually more than 90 ^a / o, and hop powdera (comparative example 3). In addition, _w a on the solids content of the hop powder. In this manufacturing process, nothing was done in the process of moving the hop powder, preventing the segregation into bitter substance-rich and gaseous substances (e.g., bitter-poor zones (e.g. comparison with inert gas) with more or less play 4).

ilvsr felt container. The hepatic aroma of the invention

The hop extract **> placed at around 65 ° C is hermetically sealed off from the environment by flowing in a thin stream or by being dripped on, insofar as it affects the aroma (bitter substance extract and / or tannin extract) of the lupulin grains covered by the extract hops (hop powder) are combined with the comminuted material that is in motion, even after several years of storage. Preferably, the hop extract is used in the brewing pan, heated unchanged to the gel, under pressure above the temperature. Such hopped wort and hops particles moved from it <: disintegrated, so that the beers in the beer always have the aioma of freshly harvested hop powder moving in a fluidized bed
Receives coating of hop particles.

It has been found that by this procedure the spherical surfaces of the hop powder 30
particles smoothed by a hop extract coating
be and an extraordinarily good giant egg and
Flowability is obtained. While the conventional hop extract is syrupy at room temperature - - - _β -

fet and not a hard molded body, after 35 powder is 500 microns. The first mixing stage, the the process of the invention is followed by the coated finish with spraying of the extract Powder particles after cooling down at room temperature - a second intensive stirring for about 30 minutes applied by spraying or application and mixing with a screw mixer, weighed Extract so that the individual powder particles through the encrustation of the applied hops show good flow and flow properties. Through 40 extracts entries, the hop extract coating is given to all hops

Hop ^f ertb.

example 1

1 part by weight of bitter substance extract with a humulone content of 30% is sprayed at about 65 ° C mixed with 3 parts by weight of hop powder with a humulone content of 6 · / «for about 10 minutes. The mean grain size of the hops used

Physical Properties:

Flowability:

With an angle of repose of 45 ° and a funnel opening of 12 mm: complete emptying.

piriverparticle a specific one that is almost the same size

Weight, so that the granules obtained are separated into bitter-rich and bitter-poor ones

Zones no longer occurs. 45

The hop product produced according to the invention

now allows filling, transport and storage in so-called hop silos.

It is also possible to use hop powder treated in this way under higher intrinsic pressure z. B. in silos, without 50 After 10 minutes of vibration of lkg

that a sticking or smearing of the powder * "* '" * "" * "^;" ° * D «tt« irin · «» is i ^ inpriei F.nt-

occurs and without the formation of bridges

emptying from a silo would make it impossible to store.

The educate flow and pourability of the inventor 55
product dung prepared according may further enhanced v / ground if the crusting of the tanning extract and 50 ⁰ / o BitterstorrexiraKt, mn extract coating after application of the extract a Humulongehalt 18%> is z to about 65 ° C onto the powder in the cold. B. heated at -1 to - 30 ° C. This hop product is followed with I weight set. Particularly in the case of fast, shock-like 60 partially chopped hops with a humulone content, cooling of the end product, between the 12% and the mean grain size of the extract coating and the powder particles, a solid 10 000 microns is created through stirring and intensive mixing further treatment of the granules obtained in a mixing drum with fixed arms, mixed into any desired particles for 1 hour. The granules obtained are allowed to grow. The desired granulate shape and 65 pneumatically in a deep-freeze room with a temperature size is expediently conveyed through a handling temperature of -15 ° C and achieved there through a treatment with sieving machines (sieve sifter, air jet sieve, high-speed shredding machine, etc.). crushed about 1 mm and taken out after discharge

Storage stability:

After 10N ...._ _ " _o ""

Granules on a vibrating chute are not segregated in any way, neither macroscopically nor analytically detectable.

Example 2

1 part by weight of hop extract consisting of 50 ° / o tanning extract and 50 ⁰ / o bitter substance extract, with

^ Cold store filled into containers. The product exhibits the following physical properties;

Flowability:

ι Let «Bern angle of repose of ^ 5 ° and one

_t ., .-. Funnel opening from 10 now:

. Emptying was small and complete.

Storage service:

After vibrating 1 kg for IQ minutes Cisanulate on a vibrating chute is not segregated in any way neither macroscopically nor analytically detectable.

Example 3

, 1 part by weight of bitter extract with a hump content of 25 "/" is achieved at about 65 ° C by spraying with 4 parts by weight of hop powder with an average grain size of 10 microns and a humu-jong content of 6% treated by rubbing and vigorous mixing for 1 hour. After completion d, it rubbing and mixing process, the product is sufficiently encrusted and shows the following physical Characteristics:

Flowability:

At an angle of repose of 45 ° and one
Funnel opening of 5 mm:
complete and quick emptying.

Storage stability:

After vibrating 1 kg for 10 minutes Granules on a vibrating chute could not be analytically determined any segregation of the bitter substances.

Example 4

50 mg of alpha acid of the product prepared according to the invention according to Example 1 was 11 12% Wort given. The addition took place at the start of cooking, the cooking time was 90 minutes.

Isohumulone content: 30.9 mg / 1 IBE.

Comparative example 1

50 mg alpha acid in the form of standard hop extract was added to 11% 12% wort. The alpha acid cook time was 90 minutes.

Isohumulone content: 28.2 mg / 1 IBE.

Comparative example 2

SO mg of aliphatic acid in the form of lupulin-enriched Hop powder became 11 12% wort given. The alpha acid cook time was 90 minutes.

Isohumulone content: 28.6 mg / 1 IBE.

Comparative example 3

ίο 50 mg of alpha acid was in the form of having. Malt extract plated and hop pellets (average particle size of 12000 microns) ai 11 12% strength wort given. The addition took place at the start of cooking, the cooking time was 90 minutes.

Isohumulone content: 19.6 mg / 1 IBE.

Comparative example 4

The method of German patent specification 29 335

ao was reworked by adding cone hops with thickened Corn extract (water content 16%) was mixed and then shredded. It has to be noticed that a thickened malt extract with a water content of less than 15% is not sticky Properties more. The crushing of the mixed with thickened, sticky malt extract Hop cones was extremely difficult and yielded hop particles, their mean particle size were about 12,000 microns.

1 kg of the product produced in this way was placed in a round container with a diameter of 230 mm and Shaken 250 mm high on a hydraulic chute for 10 minutes. After finishing the vibration treatment a sample was taken both from the bottom of the container and from the upper part of the container. The segregation was already visible macroscopically.

The analysis of the samples showed:

7.4% alpha acid from the bottom of the container

(anhydrous)

from the top of the container .. 3.6% alpha acid

(anhydrous)

The tests show that the isohumulone yield according to Example 4 is about 8% higher than when it was used of lupulin-enriched hop powder (according to Comparative Example 2) and about 58% higher than when it was used of hops coated with malt extract and crushed (comparative example 3).

Claims (1)

Pie German patent 29 335 deals with the conservation and utilization of hops, JJ ^ _ί ^ _άαύψ φ ^ _with a sticky substance der Fladteigeii- (thickened i ** 5 ^^ _p ^v ^ _f ^cht ™ ^d . * f * M Ζ ^ £ ^? «= Ί» Γ * 0 ^ £ * wa 12000 microns is (gjp)
~ * · -S ^ iS * S £ 2 KorSße by iTbis The present invention, however, is concerned Ι? Βββ hWxZ with en * 27uirafe «fl» t- »- * the rusting of the most distant hop extract parj. teiideo, hops extract so! aage mixed and / odet leg with KopfeBpulverteüchen without na!, following wbt until the Pulvertejlchen em good FJieS- and crushing. Dadurdi, that the processors Rieselve! Nnlge1 & zej & jnä, s5 f * * - "' ■ ■'! '" Φ # "ΐίίβ denotes the hop extracts used are other than 2. vSÄ ^^ Ar & fuchl, ydytf ge ^ S identifies the procedure of the German script that the Pu ^ verieilchen to r-1 to * s 29 335, the subject of the invention has to be cooled down to -30 ° C. Other effects, such as the improvement of the _bearing - And flowability by preventing Mismatch processes in bitter-rich and bitter-poor zones result. Preventing such . ao ger segregation processes is the German patent font 29 335 foreign. The low flow and pourability of the hop products was a problem when filling in and The production of hop products takes place after emptying from the containers such. B. Cans known methods, either by solvent or film packaging. extraction or by mechanical means by the consumption of hop extracts and hops special crushing measures. The powder used by Lö- der has been used in breweries in recent years Hop preparations from home and abroad obtained from solvent extraction contain such a volume essentially a bitter substance extract, enough that the packaging, the transport and the that obtained by water extraction: storage of these products in larger containers than Tanning extract is mixed. Such hops cans or foil packs desired extracts no longer contain solids such. B. is worth it. cellulosic ingredients. In terms of their form, this packaging, transport and storage of the hop Extracts structureless and have z. B. in so-called hop silos fails almost no flowability and no 35 th so far because of the fact that the flow and trickle ability Pourability. Was insufficient and segregation in the silo It is known that the flow properties of these during transport and storage do not Extracts could be avoided by heating to more than 50 ° C. As our experiments can be shown to be better, there is a constant harvest that occurs when the hop products are stored or the extract is kept warm for the convenience of segregation into bitter substances Increased flowability is detrimental to the areas that are poor in lager sharks and bitter substances. The greater the transtation of the brewing materials, the more cumbersome and the port and storage vessels, the more separated dear. In the case of the hop extract, the bitter fraction of Other hop products that have become known are those of the tannin fraction, and those of the hop powder that are free are obtained in a purely mechanical way through special chopping up of the foliage measures carried out with them, are mostly stalk particles of the chopped up umbels, of powdery consistency. The flow and it was surprising to prevent the hate from the flowability of this hop powder is in the process of segregation into biliferous substances and Similar to other powdery products, there is no reduction in zones that are low in extra-bitter substances neatly low. 50 the flow and pourability, but on the contrary