JPH07255453A - Apparatus for soaking for producing malt and method for soaking for producing malt - Google Patents

Abstract

PURPOSE:To raise the oxygen feed efficiency to raw material barley, etc., in a soaking step in producing malt for producing a beer or a whisky. CONSTITUTION:This apparatus for soaking for producing malt is obtained by installing a jetting pipe 11 arranged at the bottom of a soaking tank 10 for barley, etc., a circulating pipeline 12 for feeding circulating soaking water to the jetting pipe 11 after circulating the soaking water discharged from the interior of the soaking tank 10 for the barley, etc., a pressuring pump 13 connected to the circulating pipeline 12 so as to circulate and pressurize the soaking water, a static mixer 15 connected to the circulating pipeline 12 on the downstream side of the pressurizing pump 13 so as to introduce the circulating soaking water discharged from the pressurizing pump 13 thereinto on the downstream side of the pressurizing pump 13, a pressurizing tank 16 connected to the circulating pipeline 12 on the downstream side of the static mixer 15 so as to introduce the circulating soaking water discharged from the static mixer 15 thereinto and discharge the introduced circulating soaking water to the side of the jetting pipe 11 and a compressor 21 connected to the introduction side of the circulating soaking water of the static mixer 15 so as to feed compressed air to the static mixer 15.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to an apparatus and method for malting used in the production of beer and whiskey,
In particular, the present invention relates to a dipping device and a dipping method used in a dipping step during malt production.

[0002]

2. Description of the Related Art In beer and whiskey, barley, which is a raw material, is put in a steeping tank, water is absorbed and aerated for germination (a steeping step), and then germination, roasting, preparation, And it is manufactured through each process such as fermentation.

Aeration in the steeping process is carried out in order to supply oxygen to the malt layer in the steeping tank to promote germination of the raw wheat. Conventionally, a method using an air diffusing tube, It is carried out by a transfer method, a so-called eight-hand method, or the like.

In the method using the air diffuser, as shown in FIG. 13, the air diffuser 2 is installed at the bottom of the steeping tank 1, and the air diffuser 2 is used.
Oxygen is supplied to the raw wheat during the immersion by ejecting compressed air from the above and contacting with the ejected air and stirring with bubbles rising in the steeping tank.

The method of transferring the raw material wheat during the dipping is carried out in a steeping cycle of dipping-draining-drying the raw material wheat (two cycles are repeated in a normal steeping step).
The raw wheat being soaked is transferred to another soaking tank, and oxygen is supplied to the raw wheat by the stirring effect at that time.

The method using eight hands is to install a so-called eight hand stirrer in a steeping tank, and to stir with this stirrer to supply oxygen to the raw wheat under soaking.

[0007]

However, each of the conventional aeration methods in the steeping process as described above has the following problems.

That is, in the method using the air diffusing pipe of FIG. 13, as shown in FIG. 14, the bubbles 3 of the compressed air ejected from the aeration pipe 2 into the steeping tank 1 have a large diameter, and the bubbles 3 are the raw wheat. Since the layer 4 is short-passed, the contact time between the raw wheat and bubbles is reduced. For this reason, sufficient oxygen is not supplied, and it is impossible to sufficiently promote germination and activity of the raw material wheat. Further, if the bubble diameter is large, the water flow generated by the rise of the bubbles is generated only in the narrow airlift region, and the movement and stirring of the raw wheat in the steeping tank 1 can be performed only in this narrow airlift region. As a result, the supply of oxygen becomes uneven, and the germination rate varies. Here, if the air pressure is increased to increase the air flow rate, and thereby to increase the oxygen supply amount, the bubble diameter becomes large and the power supply cost increases, but the oxygen supply efficiency decreases. Will end up.

The method for transferring the raw wheat during immersion is that the raw wheat is peeled off or the raw wheat is solidified due to the pump transfer during the transfer, and the temperature of the raw wheat is changed during the cold season. There is a problem of going down. Furthermore, there are problems such as an increase in labor costs required for the transfer work, an increase in equipment costs due to the need for a plurality of steeping tanks, and an increase in the amount of water required for steeping.

In addition, in the method using eight hands, the barley of the raw material is peeled off due to contact with the stirrer, the stirring speed in the steeping tank is slow, and the stirring tends to be local, so that it is sufficient. There is a problem that a sufficient oxygen supply is not performed.
Furthermore, since equipment such as a stirrer is installed in the steeping basin, cleaning is troublesome, and there is a problem that mold is generated in the steeping tub due to insufficient cleaning.

The present invention has been made in order to solve the problems of the above-mentioned conventional aeration methods in the steeping process. That is, the present invention, while increasing the oxygen supply efficiency to the raw wheat in the dipping step during malt production for the production of beer and whiskey, eliminate the bias of oxygen supply, to prevent the occurrence of variations in germination rate It is also an object of the present invention to provide a dipping device for malt production, which can prevent peeling of the bark from the raw wheat during the dipping step and can shorten the time of the dipping step.

[0012]

In order to achieve the above object, the dipping device for malt production according to the present invention, by adding the brewing raw material wheat and dipping water in a dipping tank and stirring,
In a dipping device for malt production for dipping raw wheat, a spouting pipe installed at the bottom of the steeping tank, one end is connected to the steeping bath and the other end is connected to the spouting pipe, soaking After circulating the immersion water discharged from the tank, a circulation pipeline for supplying the immersion water to the jetting pipe, an immersion water circulating means for circulating the immersion water connected to the circulation pipeline, and the circulation pipe. Compressed air supply means connected to the passage for supplying compressed air to the immersion water circulating in the circulation pipe, and to the circulation pipe downstream of the position where the compressed air is supplied by the compressed air supply means. It is characterized in that it is provided with a pressurized tank which is connected and introduces the immersion water supplied with the compressed air and temporarily stores the introduced immersion water and then supplies the immersion water to the ejection pipe.

Further, the dipping method for malt production according to the present invention is the dipping method for dipping the raw material wheat by putting the raw material wheat for brewing and the dipping water in a dipping tank and stirring the mixture. Compressed air is supplied to the compressed water, and the immersion water supplied with the compressed air is introduced into the pressure tank to pressurize it, and oxygen in the compressed air is dissolved in the immersion water. The pressurized immersion water is supplied to the spouting pipe installed at the bottom of the steeping tank, and the spouting pipe ejects the steeping water into the steeping soaker, which is generated from the steeping water spouting in the steeping soaker. It is characterized in that the raw wheat is agitated by adhering the fine bubbles to the raw wheat to raise the raw wheat.

[0014]

The dipping device for malt production according to the above-mentioned invention is operated by putting raw wheat and water into a dipping tank.

The immersion water in the steeping tank is discharged from the steeping tank into the circulation pipe by the operation of the steeping water circulating means, and then is circulated and jetted again into the steeping tank from the jetting pipe. Compressed air is supplied by the compressed air supply means to the immersion water that circulates in the circulation pipe and is mixed with the immersion water.

Immersion water containing fine bubbles by mixing with the compressed air is introduced into the pressure tank. The residence in the pressurized tank for a certain period of time promotes the dissolution of oxygen in the air into the immersion water.

Immersion water in which oxygen is sufficiently dissolved in the pressure tank is fed to an ejection pipe installed at the bottom of the steeping tank and spouted into the steeping tank. Fine bubbles are generated from the immersion water sprayed into the steeping tank by being released from the pressure in the pressure tank, and adhere to the raw wheat in the steeping tank. Due to the buoyancy of the bubbles, the raw wheat starts slowly rising from the bottom of the steeping tank, and when it rises to the upper part of the steeping tank, the bubbles burst and lose the buoyancy.
It spreads in the direction of the peripheral part of the steeping tank and sinks along the inner wall of the steeping tank. In this way, the circulation flow is formed in the steeping tank, whereby the raw wheat is stirred in the steeping tank, and the raw wheat is dipped, supplied with oxygen, and washed.

[0018]

Embodiments of the present invention will now be described in more detail with reference to the drawings. FIG. 1 shows an embodiment of a pressure dissolution type dipping device according to the present invention.

In FIG. 1, a jet pipe 11 for dipping circulating water is installed at the bottom of the steeping tank 10. Then, from this spout pipe 11, the immersion water once discharged from the inside of the steeping basin 10 by the circulation pipe line 12 connected to the bottom of the steeping basin 10 undergoes various steps as described below. After being circulated, it is jetted again into the steeping tank 10.

In the circulation conduit 12, the pressurizing pump 13 and the strainer 1 are arranged in this order from the upstream side in the flow direction of the immersion water.
4, a static mixer 15, a pressure tank 16 and a pressure reducing valve 17 are connected to each other. A valve 18 is connected to the upstream side of the pressure pump 13, and a valve 19 and a valve 20 are connected between the pressure pump 13 and the strainer 14.

A compressor 21, a dryer 22 and a receiver 23 are connected to the static mixer 15, and compressed air from the compressor 21 is supplied to the static mixer 15 via the dryer 22 and the receiver 23. . A valve 24 is provided between the compressor 21 and the dryer 22, a valve 25 is provided between the dryer 22 and the receiver 23, and a receiver 2 is provided.
A valve 26 is provided between the No. 3 and the static mixer 15.
Are connected to each other.

In the steeping basin 10, barley as a raw material and water are charged to absorb the water necessary for germination of barley and to wash the barley with water. The immersion water in the steeping basin 10 is discharged from the bottom of the steeping basin 10 to the circulation conduit 12 by the operation of the pressurizing pump 13, and is introduced into the pressurizing pump 13 to be pressurized. The immersion water pressurized by the pressurizing pump 13 is sent to the static mixer 15 after impurities such as dust are removed by the strainer 14.

As shown in FIG. 2, the static mixer 15 has a plurality of blades 15B fixed in the conduit 15A. The axis of the blade 15B coincides with the axis of the conduit 15A so that the immersion water passing through the conduit 15A is swirled. A pipe line 26 for supplying compressed air is connected to the static mixer 15 on the upstream side of the blade 15B.

Through this pipe line 26, the compressor 21
The compressed air, which is compressed by the dryer 22, dehumidified by the dryer 22, and temporarily stored in the receiver 23, is supplied to the static mixer 15.

In the static mixer 15, while the immersion water pressurized by the pressure pump 13 supplied via the strainer 14 and the compressed air supplied from the pipe 26 pass between the blades 15B, It is mixed by the vortex. According to the static mixer 15, a large amount of air can be mixed with the immersion water in a short time, and the gas-liquid contact efficiency can be improved.

The immersion water mixed with the compressed air and containing fine bubbles is introduced into the pressure tank 16 and is retained in the pressure tank 16 for a certain period of time (for example, 4 to 5 minutes). The pressure tank 16 employs a wet wall system, and as shown in FIG.
Immersion water fed from the above is introduced into the upper portion of the pressure tank 16 and drops along the inner wall of the pressure tank 16. At this time, the pressure in the pressure tank 16 promotes the dissolution of oxygen in the air into the immersion water.

The pressurizing tank 16 secures a holding time necessary for saturation according to the dissolution rate of air. Then, the dissolution of air in the immersion water becomes uniform, and as a result, fine bubbles are generated when the air is jetted into the steeping basin 10, as described later.

In the pressure tank 16, the immersion water in which the air is sufficiently dissolved is adjusted to a predetermined pressure by the pressure reducing valve 17, and then fed to the ejection pipe 11 installed at the bottom of the steeping tank 10. Then, it is jetted into the steeping tank 10.

FIG. 4 shows the connection position of the pressure gauge for controlling the operation of the immersion device. That is, the pressure gauge A is on the discharge side of the compressor 21, the pressure gauge B is on the discharge side of the receiver 23, the pressure gauge C is on the compressed air supply side of the static mixer 15, and the pressure gauge D is on the discharge side of the strainer 14. The pressure gauge E is connected to the discharge side of the pressure reducing valve 17, and the pressure gauge F is connected to the discharge side of the pressurizing pump 13. The operation appropriate pressure value in each of the pressure gauges A to F is as shown in FIG. By setting the pressure as shown in FIG. 5, generation of milky fine bubbles is promoted.

The respective pressure settings as described above are set from the following viewpoints. That is, regarding the relationship between the water pressure of the immersion water introduced into the static mixer 15 and the air pressure of the compressed air, if the water pressure is higher, this water pressure will decrease to the air pressure, so that there will be less dissolution of air and the immersion Bubbles themselves cannot be formed in the water. On the contrary, when the air pressure is increased, the immersion water and the air are well mixed with each other to form bubbles in the immersion water, and at the same time, fine bubbles are generated and the number of bubbles is increased. Therefore, in this embodiment, the air pressure is set to be 0.05 kg / cm ² higher than the water pressure.

Regarding the pressure adjustment in the pressure reducing valve 17, when the pressure reducing valve 17 is adjusted to the release side, the pressure in the pressurizing tank 16 decreases and the discharge water amount increases, but the air to the immersion water in the pressurizing tank 16 increases. Less dissolution Pressure reducing valve 1
If the pressure is adjusted so as to be narrowed, the pressure in the pressure tank 16 rises and the discharge water amount decreases, but the dissolution of air in the immersion water progresses. Therefore, by setting the discharge pressure from the pressure reducing valve 17 as shown in FIG. 5, a large amount of milky fine bubbles can be generated in the steeping basin 10.

Next, referring to FIGS. 6 to 9,
The stirring state of the raw barley in the steeping tank 10 will be described. 6 to 9, the display of the ejection pipe 11 is omitted.

As shown in FIG. 6, the barley w in the steeping basin 10 first sinks to the bottom of the steeping basin 10. The circulating immersion water ejected into the steeping basin 10 is released from the pressure that has been applied until then, so that fine bubbles mainly due to nitrogen are generated. These fine bubbles are in the steeping tank 10
Adheres to the barley w that is sinking to the bottom of the barley, or stays in the layer of barley w due to the slow rising speed,
Gradually, a large collection of barley with fine bubbles is formed.

As shown in FIG. 7, when the collection of barley w to which fine bubbles are attached becomes large, the buoyancy of the bubbles causes
A lump of barley w slowly starts to rise from the center of the bottom of the steeping tank 10.

As shown in FIG. 8, when a lump of barley w rises up to the upper layer of the steeping basin 10, it is accelerated at once and rises like a bowl on the water surface of the steeping basin 10. Then, the bubbles adhering to the barley w burst and the air therein, mainly nitrogen, is released into the atmosphere. As a result, the barley w loses its buoyancy, is pushed by the block of barley w rising from below, and spreads out in the direction of the peripheral portion of the steeping basin 10, and sinks along the inner wall of the steeping basin 10. To do. The barley w that has settled down to the bottom of the steeping tank 10 is accompanied by the rise of the barley w in the center of the bottom of the steeping tank 10 as described above.
Gather again at the bottom center. Then, the above process is repeated.

In FIG. 9, the movement of the barley w in the steeping basin 10 as described above is shown by an arrow, and the upward flow x in the central portion of the steeping basin 10 and the peripheral portion of the steeping basin 10 are shown. A circulating flow is formed by the downward flow y at. Then, due to this circulation flow, the barley w slowly moves in the steeping tank 10, the stirring is gently performed, and the barley w
Is immersed, oxygen is supplied, and cleaning is performed.

If the position of the spouting pipe 11 installed at the bottom of the steeping tank 10 is fixed, the specific gravity of the barley w may balance with the buoyancy and stirring may not occur. It is preferable to adopt a structure in which the jet nozzles 11 are moved regularly.

FIG. 10 shows the case where pressure dissolution of oxygen was carried out in the above dipping apparatus and the case where oxygen dissolution was not carried out.
The results of measurement of the amount of dissolved oxygen in steeped water when steeping each are shown. Further, FIG. 11 is a graph of the measurement results. The measurement was carried out for two malting lots 1 and 2 and 3 and 4, respectively.

According to the above measurement results, in the first half of the steeping process, there is no significant difference in the amount of dissolved oxygen between the case where oxygen is dissolved under pressure and the case where oxygen is not dissolved under pressure. In the second half, when metabolism is activated, the difference gradually increases. That is, when the pressure dissolution of oxygen was not performed, the amount of dissolved oxygen before wholesale is 0.5 to 1.4 p.
Although the value is very low as pm, when oxygen is dissolved under pressure, the amount of dissolved oxygen before wholesale is 1.8 to 5.9 pp.
m, which is a high value.

Also. From FIG. 10, although the germination rate is 76.5% on average when the pressure dissolution of oxygen is not performed,
It can be seen that when the pressure dissolution of oxygen is performed, the average is as high as 80.5%. This is because when the pressure dissolution of oxygen is performed, the amount of dissolved oxygen in the immersion water is large,
Although the respiration of barley becomes active and the germination rate increases, if pressure dissolution of oxygen is not performed, even if barley tries to absorb oxygen, the amount of dissolved oxygen in the immersion water is small and oxygen becomes insufficient, It is speculated that this may be a factor that causes variations in germination.

FIG. 12 shows the results of examining the effect of pressure dissolution of oxygen on barley bud length and malt quality. Also in this case, as in the case described above, the measurement is carried out for two malting lots 1 and 2 and 3 and 4, respectively. As can be seen from FIG. 12, the barley bud length is obviously greater in the case where oxygen is dissolved under pressure than in the case where oxygen is not dissolved. In addition, regarding malt quality, the extract, soluble nitrogen, and
The values of soluble protein ratio (KI) and fermentability (AAL) are all high.

The above measurements were all carried out on barley (cultivar: Misato Golden) produced in Kanto.

[0043]

As described above, according to the dipping device for malt production and the dipping method for malt production according to the present invention, oxygen is dissolved under pressure in the circulating dipping water, so that the amount of dissolved oxygen in the dipping water is increased. Is increased, and sufficient oxygen can be supplied to the raw material wheat during the immersion. Then, the microscopic bubbles generated by the circulation immersion water in which oxygen is pressure-dissolved is ejected into the steeping basin, because the raw wheat in the steeping basin is gently stirred, so that the germination part of the raw wheat is Does not damage, eliminates bias in oxygen supply, prevents variation in germination rate,
It can promote germination and activation.

Further, by using the pressure tank of the painted wall system, oxygen in the compressed air can be sufficiently dissolved in the immersion water. When the immersion water supplied with compressed air by the static mixer is stirred and then introduced into the pressurized tank, the compressed air is mixed as milk-like fine air bubbles in the immersion water, which results in oxygen in the pressurized tank. Is further accelerated.

By adjusting the pressure of the immersion water discharged from the pressure tank with the pressure reducing valve, the generation of fine bubbles can be appropriately maintained when the immersion water is jetted into the dipping tank. It can be agitated easily.

By connecting the strainer to the circulation line, it is possible to remove contaminants such as the slag of the raw material wheat from the circulating immersion water and prevent clogging in the middle of the circulation line.

By using a pressure pump as the immersion water circulating means, the immersion water can be circulated smoothly. By using a compressor, dryer and receiver as compressed air supply means and supplying compressed air from the compressor to the immersion water through the dryer and receiver, compressed air with appropriate humidity and pressure can be supplied to the immersion water. I can.

[Brief description of drawings]

FIG. 1 is a system diagram showing an embodiment of the present invention.

FIG. 2 is an enlarged side view of the static mixer of the same embodiment.

FIG. 3 is an enlarged side sectional view of the pressurized tank of the same embodiment.

FIG. 4 is a system diagram showing an arrangement of pressure gauges in the embodiment.

FIG. 5 shows a pressure set value in the same example.

FIG. 6 is an explanatory view showing a stirring state of raw wheat in the same example.

FIG. 7 is an explanatory view showing the continuation of the stirring state of the raw wheat in the same example.

FIG. 8 is an explanatory diagram showing a further continuation of the stirring state of the raw wheat in the same example.

FIG. 9 is an explanatory view showing a further continuation of the stirring state of the raw wheat in the same Example.

FIG. 10 shows the measurement results of the amount of dissolved oxygen in steeped water when steeping was carried out with and without oxygen dissolution under pressure in the same example.

11 is a graph showing the results of FIG.

FIG. 12 shows the results of investigating the influence on the bud length of barley and the influence on the malt quality by the pressure dissolution of oxygen in the same Example.

FIG. 13 is a side view showing a conventional example.

FIG. 14 is an explanatory diagram showing a state of bubbles in a steeping tank in a conventional example.

[Explanation of symbols]

 10 ... Soaking tank 11 ... Ejection pipe 12 ... Circulation pipeline 13 ... Pressurization pump 14 ... Strainer 15 ... Static mixer 16 ... Pressurization tank 17 ... Pressure reducing valve 20 ... Compressor 22 ... Dryer 23 ... Receiver

Claims (12)

[Claims] 1. A dipping device for malt production, in which raw material wheat for brewing and dipping water are placed in a steeping tank and stirred to dip the raw material wheat, and a spout installed at the bottom of the dipping tank is used. A pipe, one end of which is connected to the steeping tank and the other end of which is connected to the ejection pipe, and after circulating the steeping water discharged from the steeping tank,
A circulation pipeline for supplying the immersion water to the jetting pipe, an immersion water circulating means for connecting the circulation pipeline to circulate the immersion water, and a circulation pipeline connected to the circulation pipeline for circulation in the circulation pipeline. A compressed air supply unit for supplying compressed air to the immersion water, and a immersion pipe to which the compressed air is supplied, which is connected to the circulation pipe downstream of the position where the compressed air is supplied by the compressed air supply unit. And a pressure tank for temporarily storing the introduced immersion water and then supplying the immersion water to the ejection pipe, the immersion device for malt production. 2. The dipping device for malt production according to claim 1, wherein the pressurized tank is a painted-wall type pressurized tank in which the introduced immersion water drops along the inner wall portion. 3. A static pipe for stirring immersion water supplied with compressed air in a circulation pipe downstream of a position where compressed air is supplied by the compressed air supply means and upstream of the pressurized tank. -The dipping device for malt production according to claim 1, wherein a mixer is connected. 4. A circulation line on the downstream side of the pressure tank,
The dipping device for malt production according to claim 1, further comprising a pressure reducing valve connected to adjust the pressure of the dipping water discharged from the pressure tank. 5. The dipping device for malt production according to claim 1, wherein a strainer is connected to a circulation line between the dipping water circulating means and the static mixer. 6. The dipping device for malt production according to claim 1, wherein the dipping water circulating means is a pressurizing pump connected in the middle of a circulation pipe line. 7. The compressed air supply means is a compressor,
The dipping device for malt production according to claim 1, further comprising a dryer and a receiver, and the compressed air from the compressor is supplied to the dipping water through the dryer and the receiver. 8. A dipping method in which raw material wheat for brewing and immersion water are placed in a steeping tank and stirred to immerse the raw material wheat, wherein compressed air is supplied to the immersion water, and the compressed air is supplied. The compressed immersion water introduced into the pressure tank is pressurized to dissolve oxygen in the compressed air into the immersion water, and the compressed water is supplied to the compression tank to apply the compressed immersion water to the bottom of the dipping tank. Supply to the jet pipe installed in
Immersion water is ejected from the ejection pipe into the steeping basin, and fine bubbles generated from the immersion water ejected into the steeping basin are adhered to the raw material wheat to float the raw material wheat,
A soaking method for malt production, which comprises stirring raw wheat. 9. The malt production according to claim 8, wherein oxygen in the compressed air is dissolved in the immersion water by a paint wall method in which the immersion water introduced is dropped along the inner wall portion in the pressure tank. Immersion method 10. The dipping method for malt production according to claim 8, wherein the dipping water supplied with the compressed air is introduced into the pressure tank after being stirred by a static mixer. 11. The immersion for malt production according to claim 8, wherein the pressure of the immersion water discharged from the pressure tank is adjusted by a pressure reducing valve, and then the immersion water is ejected from the ejection pipe into the malt tank. Method. 12. The dipping method for malt production according to claim 8, wherein air is compressed by a compressor, and the compressed air is supplied to the dipping water through a dryer and a receiver.