EA003818B1 - Brewing method and device for carrying out said method - Google Patents

Abstract

1. A brewing method, providing the preparation of a hot wort with hoping and defecation, cooling of it, fermentation and after-fermentation, characterized in that a hot wort is placed in mean of wort transportation before cooling and is transported to fermentation and after fermentation device, where it is preliminary cooled, and the delivery and pouring for consumer after fermentation and after-fermentation processes. 2. Method of claim 1, characterized in that before cooling of hot wort in mean of wort transportation said mean is treated by inert gaz and in this environment over mentioned transportation to fermentation and after fermentation device is realized. 3. Brewing device, containing connected between each other by system of pipes, brew-mashing apparatus (1), with connected steam generator (2), filtration apparatus (3) water-heating (4) and apparatus (5) for wort defecation with outlet (6) to fermentation and after fermentation device, comprising an apparatus (7) for wort cooling branched to apparatus of fermentation, outlet being connected with after-fermentation apparatus (9), cooling system (10,11) and wort transportation mean, characterized in that said wort transportation mean is made as isothermal transporting tank (12) and is provided by system (13, 14) of preparing to refueling by inert gaz, communications (15) of refueling by hot wort and by system (16, 17) of supercharge of inert gaz with communications (18) of discharge of hot wort, wherein the communications (15) of refueling are connected to outlet (6) on the fermentation and after- fermentation device of apparatus (5)for wort defecation, communications (18) of hot wort discharge are connected to inlet of wort cooling apparatus (7). 4. A device of claim 3, characterized in that it is provided by communication pipe (28) of after-fermentation apparatus (9) with bar. 5. A device of claim 3, characterized in that as isothermal transporting tank (12) contains fixed in common base (46) vessel (29) in thermo-insulation with protective shroud (32), having in upper part hatch-trapdoor (33), and reinforcing cupboard (35), where there are instrumentation, functional valves (36, 37, 40, 41), connected by corresponding pipes (39, 42, 43) with interior cavity of vessel.

Description

The invention relates to the field of food industry, and more precisely, to brewing methods and devices of low power, and can be used in the production of beer, close to the place of implementation.

Prior art

A known method of making beer, providing for obtaining wort with its cooling, the introduction into it of pre-diluted in drinking water dry yeast from young beer, fermentation and clarification (see patent ΒΥ No. 2103, cl. C12C 11/04, from 30.06.98 g .).

The known method solves the issues of improving the quality of beer, but is not intended for prompt delivery of the finished product to the consumer without the additional operations necessary for bottling and preserving beer, which is associated with the loss of taste.

A device for making beer is known, containing a mash-breeder apparatus connected to each other by the piping system and a low-pressure steam generator connected to it, a filtration tank, a hydrocyclone apparatus, vertical cylindrical tanks for fermentation and fermentation with cooling jackets, a must cooling apparatus, a tank for hot water, capacity for the collection of yeast (see patent VI No. 2039801, Cl. C12C 11/00 dated 07/05/93).

However, this known device is not intended for prompt delivery of beer to the consumer without loss of taste and requires a large amount of costs for its implementation.

A known method of production, storage and preparation for the sale of beer, involving the preparation of hot wort, which is pumped through the hops proceeding into the hydrocyclone apparatus, after which it enters the fermentation, fermentation, filtration, bottling and delivery (see VI patent No. 2072392, C12C 1/00 dated 04.24.1996)

There is a method of brewing beer, which involves obtaining a hot beer wort with its hopping and clarification, its cooling, fermentation and fermentation, implemented in a device for brewing beer, containing mash suction-oil apparatus connected to each other with a pipeline system, a steam generator connected to it, a water heater apparatus and apparatus for clarifying the wort with access to the camp equipment, including an apparatus for cooling the wort, apparatus for digestion and fermentation and a cylinder with in secondary gas (patent No. 8I No. 1817791, cl. С12С 13/00, dated 12.03.92).

However, these technical solutions require large capital investments in the organization of the mini-production of beer according to the full technological cycle of its preparation, high costs for the delivery of the finished beer to the places of its consumption and the organization of its sales, and do not ensure the preservation of its natural taste properties.

In addition, the known technical solutions do not provide a full load of cooking equipment, which reduces the efficiency of production.

DISCLOSURE OF INVENTION

The basis of the invention is the task of developing a method and device capable of reducing capital investments in the organization of production, increasing the efficiency of cooking equipment and improving the quality of beer by preserving its natural taste properties.

This problem is solved by the fact that in the method of making beer, which involves obtaining a hot beer wort with its hopping and clarification, cooling, fermenting and fermentation, according to the invention, before cooling, the hot wort is placed in the means for transporting the wort, and transported to the equipment for fermentation and fermentation, where it is pre-cooled, and after fermentation and fermentation, the beer is delivered and / or bottled to the consumer, while before placing the hot wort in a means for transportation said means wort is treated with an inert gas and its environment is performed above the transportation equipment to fermentation and post-fermentation.

The task is also solved by the fact that in a beer brewing device containing a mash-suction device connected to each other by the piping system with a steam generator connected to it, a filtration apparatus, a water-heating apparatus and an apparatus for clarifying the wort with access to the fermentation and fermentation equipment, including an apparatus for cooling of the wort, connected to the fermentation apparatus, the output of which is connected to the fermentation apparatus, cooling system and means for transporting the wort, according to the invented u, the means for transporting the wort is made in the form of an isothermal transportable container and is equipped with a system for preparing it for filling with inert gas, utilities for filling with hot wort and a system for charging it with inert gas with utilities for draining the hot wort; for clarification of the wort, and communications of the hot wort drain are connected to the inlet of the apparatus for cooling the wort; in addition, it is equipped with a pipeline to connect the apparatus to bazhivaniya with a bar.

According to the invention, the isothermal transportable container may contain a vessel fixed on a common base in thermal insulation with a protective casing, having a manhole in the upper part, and a reinforcement cabinet in which measuring instruments and functional valves are located, communicated by appropriate piping with the internal cavity of the vessel.

Brief Description of the Drawings

FIG. 1 shows a functional block diagram of the proposed device that implements the claimed method, and FIG. 2 - the design of the isothermal transported capacity.

BEST MODE FOR CARRYING OUT THE INVENTION A feature of the method of making beer is that the hot beer wort prepared in the brewing industry is placed in a means for transporting it, made, for example, in the form of an isothermal transportable container, pretreated with inert gas (for example, carbon dioxide), and the medium is transported to the equipment for fermentation and fermentation, which may be located elsewhere, including the place of sale of the finished unfiltered beer and, for example, in a bar, restaurant, etc.

This allows you to maintain the natural taste of the beer.

In addition, the organization of the beer production process described above makes it possible to reduce capital investments and ensure full loading of the cooking equipment.

A device for brewing beer (Fig. 1) contains a mash-mash apparatus 1 with a steam generator 2 connected to it, a filtration apparatus 3, a water-heating apparatus 4, and an apparatus 5 for clarifying the wort with output 6 to the fermentation and fermentation equipment.

The latter contains a device for cooling the wort, connected to the fermentation apparatus (s) 8, the output of which is connected to the processing apparatus (s) 9 and the cooling system, which includes an ice-maker 10, a compressor 11 and communication communications.

The device is equipped with an isothermal transported capacity 12 with the ability to connect to the system preparing it for refueling with an inert gas (eg carbon dioxide), including a cylinder 13 with an inert gas, and communication 14, and the ability to connect it to the communication 15 refueling hot wort that are connected to output 6 of the apparatus 5 for the clarification of the wort equipment for digestion and fermentation.

In addition, the device is equipped with a pressurized system of an isothermal transported tank 12, including a cylinder 16 with an inert gas and communications 17, and also equipped with utilities 18 for hot wort discharge connected to the inlet of the apparatus 7 for cooling the wort.

In addition, the device may contain equipment 19 fermentation and fermentation, located on the same area with the cooking equipment, as well as have several autonomous industries, similar to the one described above.

In addition, the device may include valves 20, yeast cooler 21 for collecting, storing and washing sedimentary yeast, cylinders 22 for carbon dioxide and pumps 23.

FIG. 1 depicts a beer clarification system 24 (filtration or pasteurization) with a bottle filling system 25, kega 26 and cistern 27, which may sometimes be present.

In addition, the device can be equipped with a communication pipe 28 of the fermentation apparatus with a bar.

The isothermal transportable container 12 (Fig. 2) contains a vessel 29 on supports 30 in an insulating sheath 31 with a protective casing 32, having a manhole 33 in the upper part, in the lid of which there is an opening with a plug for installing the washing head 34. In addition, 12 contains an armature cabinet 35 in which functional valves and measuring devices are installed: a valve 36 for pressurizing with an inert gas, a valve 37 for pressure relief and a pressure gauge 38 connected to the upper part of the vessel 29 by pipe 39, as well as a valve 40 for filling-emptying and valve 41 for sampling, which are connected to the lower part of the internal cavity of the vessel by pipelines 42 and 43, respectively, level gauge 44 and temperature sensor 45.

Rebar 35, the vessel 29 on the supports 30 with a protective cover 32 mounted on a common base 46.

The device works as follows

In the mash-brewing apparatus 1, water is pumped by pump 23 from the water-heating apparatus 4, heated to a temperature of 35-40 ° C, malt is poured and a mash is prepared in it, while heating the water in the boiling apparatus 4 and mash in the mash-brewing apparatus 1 is carried out with steam from the steam generator 2. Next, the mash having a temperature of 74-76 ° C is fed from the apparatus 1 by the pump 23 to the filtration apparatus 3 and the first wort is filtered out from the mash, which is pumped by the pump 23 to the mash-brewing apparatus 1, and the remaining pellet is washed with hot water having tempera round 75-80 ° C, which is fed to pump 23 from the water heating unit 4 to the filtration unit 3, and the last wash water pump 23 is pumped into mash-wort unit 1, diluting the first wort. After filling the apparatus 1, the wort in it is heated with steam from the steam generator 2 until boiling, the hops are set and boiled with hops until ready, and then the hot wort is pumped into the apparatus 5 to clarify the wort, where it is cleared of protein and hop sludge.

Thus, hot wort is prepared for 7–10 hours, ready for preparing the final beer product.

The brewery's productivity is determined by the volume of beer sales in the area and, as a rule, is limited to it, especially in the winter season, when it is consumed only in bars and restaurants. Therefore, its own fermentation (camp) beer production - equipment 19 for fermentation and fermentation often does not use the full capacity of the cooking equipment, reducing the efficiency, which requires expansion of the fermentation production in its own production sites, which is limited by sales, or marketing of hot wort to autonomous lager production. , placed directly on the production sites of bars and restaurants, replacing the transportation of finished beer to the transport of hot wort with further gotovleniem final drink on the premises beer consumers (bars, restaurants) that retains its quality, excluding the extra play and loosening during transport.

The clarified hot wort, which has a temperature of 90-95 ° C, is pumped from apparatus 5 by pump 23 to output 6 into its own equipment 19 for digestion and fermentation or to an isothermal transportable container 12.

All product cavities of the isothermal transportable container 12 must be prodisfected and thoroughly rinsed with a washing head 34 with taking the analysis through the valve 41, after which the container 12 is mounted on the vehicle and docked to the preparation communications 14. The vessel 29 is pressurized with an inert gas (for example, carbon dioxide) from the cylinder 13 through the communications 14 of the preparation system, through the valve 36 of the pressurization through the pipeline 39 and further through the pipeline 42 through the valve 40 the gas is vented to the atmosphere. Refueling the tank 12 must after the connection of the communications 15 is connected, connected to the outlet 6 of the apparatus 5, by the pump 23 through the valves 20 and 40 through the pipeline 42 to the lower part of the vessel 29, while the pressure in the pipeline 39 is removed from its upper part the atmosphere. To guarantee isolation of the hot wort from contact with air during transportation in vessel 29, a slight overpressure of 0.010.03 MPa is left or inert gas or vessel 29 is pressurized to the specified pressure from cylinder 13 by means of inert gas via communications 14 through valve 36. When refueling, they control the level of level 44 and pressure gauge 38. Next, from tank 12, undock communications 14 and 15 of preparation and refueling and transport the hot wort to the consumer within the city or district for several hours. When transporting hot wort, the temperature of the product in the vessel 29 is controlled, which should not be below 70 ° C.

Upon delivery of the hot wort tank 12 to the overflow facility, it is connected to the communications 17 and 18, and while maintaining pressure in the vessel 29 from the cylinder 16 with inert (for example, carbon dioxide) gas, the hot wort is fed to the apparatus 7 for cooling, and then to the apparatus 8 fermentation.

After the wort has been drained, according to the testimony of the level gauge 44, gas is released from the vessel 29 through the valve 37 to the atmosphere, the washing head 34 is inserted into the opening of the manhole cover 38, the vessel 29 is rinsed with water and the communications 17 and 18 are undocked.

Further operations for the preparation of beer in fermentation (camp) production, both autonomous at the consumer, and at the production facilities of the brewery are similar.

The hot wort, cooled to a temperature of 5 ° C in apparatus 7, is fed to the filling of the fermentation apparatus 8, while cooling is produced with circulating cold water from the ice generator 10, which is fed by the pump 23 to the apparatus 7 for cooling the wort and returns to the ice generator 10, where it is cooled by the refrigerant coming from compressor 11. After filling with the cooled wort of the fermentation apparatus 8, liquid brewer's yeast from the yeast cooler 21 is set into it. In the fermentation devices 8, the wort is fermented while maintaining temperature conditions (not higher than 9-10 ° C), for which the apparatus is connected to a pump 23, which supplies circulating cold water to cool them from the ice maker 10, where it is cooled by a refrigerant coming from compressor 11. After the main fermentation, the young beer is pumped 23 pumped from the fermentation apparatus 8 to the fermentation apparatus 9 for ripening beer, which occurs under a slight overpressure (0.04-0.07 MPa) of carbon dioxide while maintaining certain temperature conditions (0-2 ° С), for which the apparatus is connected to a pump 23, feeding m reverse cold water for their cooling from the ice maker 10, wherein the water is cooled by a heat exchanger connected to the compressor 11.

From the bottom of the fermentation apparatus 8, after it has been emptied, sedimentary yeasts are removed, which are collected in a cooler 21 of yeast, where they are washed and stored until the next use at a temperature of 0-1 ° C with cooling water from the ice maker 10.

Thus, in the devices 9 fermentation ripens ready unfiltered beer. The number of devices 8 and 9 is determined by the required productivity of beer production and is limited by the volume of daily sales of beer in the area or bar, restaurant. Since the main fermentation lasts for 6-7 days, and the ripening of beer for 18 days or more, depending on the type of beer, the ratio of the number of fermentation machines and fermentation is usually 1/3. At the same time, if the consumption of unfiltered beer in a bar or restaurant occurs slowly, then the beer can be stored under cooling in the fermentation apparatus for a long time without losing its taste. At the brewery, the sale of beer is made by exporting the finished drink to the points of sale in bottle containers 25, in kegs 26, in tanks 27, but the time for selling unfiltered beer is limited to 1-2 days, and filtering or pasteurizing, although it increases the terms of beer sales, but deteriorates its taste and requires significant capital investments in additional equipment 24. In addition, the installation of several devices 8 and 9 of fermentation and fermentation in the production areas of bars and restaurants, usually already existing or existing x limited area and power of technological networks of power supply, cold water, sewage, etc., significantly reduce capital investments in the organization of beer production.

Promysh. 1 applicability

The advantages of the proposed method of brewing beer and devices for its implementation provide them with the possibility of widespread use in the food industry.

Claims (5)

CLAIM 1. A method of preparing beer, providing for the production of hot beer wort with its hopping and clarification, its cooling, fermentation and fermentation, characterized in that before cooling the hot wort is placed in a means for transporting the wort and transported to the fermentation and fermentation equipment, where it is precooled and after fermentation and fermentation, delivery and / or bottling of beer to the consumer are carried out. 2. The method according to claim 1, characterized in that before placing the hot wort in the tool for FIG. 1, the wort is transported, the said agent is treated with an inert gas, and the above transportation to the fermentation and fermentation equipment is carried out in its environment. 3. A device for preparing beer, containing a mash-brewing apparatus (1) communicated with each other by a piping system with a steam generator (2) connected to it, a filtration apparatus (3), a water-heating apparatus (4), and a wort clarifier (5) with an exit (6) to fermentation and fermentation equipment, including a wort cooling apparatus (7) connected to a fermentation apparatus (8), the output of which is connected to a fermentation apparatus (9), a cooling system (10, 11) and a wort transporting device characterized by in that the means for Wort transportation is made in the form of an isothermal transported container (12) and is equipped with a system (13, 14) for preparing it for refueling with inert gas, communications (15) for refueling with hot wort and a system (16, 17) for charging it with inert gas with communications (18) for draining hot wort, and communication (15) refueling connected to the output (6) to the fermentation and maturation equipment of the apparatus (5) for clarifying the wort, and communications (18) draining the hot wort connected to the input of the apparatus (7) for cooling the wort. 4. The device according to claim 3, characterized in that it is provided with a pipeline (28) for connecting the after-fermentation apparatus (9) with the bar. 5. The device according to claim 3, characterized in that the isothermal transported container (12) contains a vessel (29) fixed on a common base (46) in thermal insulation with a protective casing (32) having a manhole in the upper part (33), and a reinforcement cabinet (35), in which measuring instruments and functional valves (36, 37, 40, 41) are located, connected by corresponding pipelines (39, 42, 43) with the internal cavity of the vessel.