NZ205591A - Producing pressed hops in a partial vacuum - Google Patents

Producing pressed hops in a partial vacuum

Info

Publication number
NZ205591A
NZ205591A NZ205591A NZ20559183A NZ205591A NZ 205591 A NZ205591 A NZ 205591A NZ 205591 A NZ205591 A NZ 205591A NZ 20559183 A NZ20559183 A NZ 20559183A NZ 205591 A NZ205591 A NZ 205591A
Authority
NZ
New Zealand
Prior art keywords
hops
hop
pressed
pressing
air
Prior art date
Application number
NZ205591A
Inventor
F Kuehtreiber
Original Assignee
Ferment Technologie Anstalt F
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ferment Technologie Anstalt F filed Critical Ferment Technologie Anstalt F
Publication of NZ205591A publication Critical patent/NZ205591A/en

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C3/00Treatment of hops
    • C12C3/04Conserving; Storing; Packing
    • C12C3/06Powder or pellets from hops

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Fats And Perfumes (AREA)
  • Polishing Bodies And Polishing Tools (AREA)
  • Press-Shaping Or Shaping Using Conveyers (AREA)
  • Moulds For Moulding Plastics Or The Like (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Description

::C.. J 205591 Priority Date(s): ..,.. \ St(.
Complete Specification Filed: Class: ^piSf c£ ^14 SEP 1983 ^*Ceivir Publics-.ion Date: P.O. Journal. No: No.: Date: "g'j'jMIW )M/ NEW ZEALAND PATENTS ACT, 1953 COMPLETE SPECIFICATION "METHOD OF PRODUCING PRESSED PRODUCTS FROM HOPS" &we, ANSTALT FUR FERMENTTECHNOLOGIE, of Stadtle 36, Vaduz, Liechtenstein, Auatria/ -an Auofegiaa companyK 0r<p«iteM "to "tUt. (aw q4 prinet t>4 Lieckit hereby declare the invention for which we pray that a patent may be granted to xoasc/us, and the method by which it is to be performed, to be particularly described in and by the following statement: - (followed *>y page la) la 205591 The invention relates to a method of producing pressed products from hops or. where appropriate pulverized hops.
With respect to flavour formation, hops count as the most important raw material in the production of beer.
A major disadvantage of hops, however, is their poor resistance to aging. Even during storage at temperatures in the region of 0°C, the quality of the constituents important for the brewing process deteriorates and their desirable properties are impaired.
Efforts have been made for a considerable time to put the . hops into a usable form which will ensure a longer-lasting stability and storage capacity. On the basis of these efforts first of all appeared the so-called hop extracts.
A form, which has become important only wi.thin the last ten years, is represented by pressed hops products, the use of which provides the advantage that the hop dosage during the process may be largely automated and may be properly regulated. With the usual dimensions of 2 0 5 5 v1 2 such pressed products of approximately from 4 to 6 mm in diameter, their preparation does not pose any problem.
If boiling water is poured over hops. powder produced from such hops and pressed products produced from such powder, in a glass flask, no difference in terras of aroma can be discerned between the untreated hops and the ground hops, but there is a perceptible difference withe respect to the hops pressed to form the pressed products; in the case of quality beers this deterioration of some hop constituents affects the finished beer.
It follows that the cause of this detrimental deterioration in quality is obviously the physical and chemical strain made upon hops during pressing.
Pressed hop products must be cooled after pressing since they emerge from the press at temperatures of from 70 to 80°C. In various publications the opinion has been expressed that this temperature rise is caused by the friction of the pressed hops in the perforations of the pressing die.
What has been quite obviously overlooked in hop pressing, however, is the fact that the air enclosed therein has also been compressed together with the hop powder.
V-'- ■ v'- I V., 20S5 With reference to a plant which is used for pressing hops, the following points should be considered: The annular die used has 2520 perforations of .5 mm diameter each, which corresponds to a 2 cross-sectional area of 23.7 mm per perforation. The entire free passage area of the die thus amounts to 5.97 dm2.
The density of the vegetable substance of the hops 3 amounts to 1.5 g/cir- and the density of the pressed hops articles may be set at approximately 1.4 g/cm3.
In an hourly pressing of 1000 kg of pressed products this will then give a volume of pressed 2 products of 714 dm (not bulk volume). This volume divided by the cross-sectional area gives an hourly growth of pressed products of 12.0 m, corresponding to 3.34 mm/s. In other words, each hop particle requires 13.5 s to pass the 45 mm long die perforation.
On the basis of the density of the pressed hops 3 articles of 1.4 g/cm they thus contain 6.7 % air-filled cavities in addition to the hop substance. 1 dm3 of contains 1.40 67 ml of air. pressed hop product kg of hop substance material (0.933 dm3) thus and 20559 Normal hop powder has a bulk weight of 0.13 kg/dm3, i.e. an air content of approximately 91 %. a proportion thereof which cannot be determined by measurement is jointly compressed and, after the pressed article has left the die perforation, whilst it remains on the cooling section, diffuses out of the pressed product into the atmosphere, naturally owing to the substantial difference in pressure; but during the pressing procedure, which necessarily results in the adiabatic compression of the proportion of air, the temperature thereby reached amounts to: ttrl T2 " T1 ^ * for air = 1.4 T1 room temperature (20°C) in "K T2 final temperature in °K P air pressure (1 bar) P2 compression pressure (1000 bar) 1.4-1 = 293 (1000) 1.4 ,0.286 2 -T = 293,000 = 2112°K (corresponding to 1840°C) and as a function of the quantity of the compressed air this contributes — in addition to the friction heat — to the heating of the pressed products to the temperature mentioned above. 205591 It should now be realized that at this temperature an oxygen partial pressure of at least 200 bar is reactions which result in a qualitatively very highly detrimental alteration of the hops constituents important for brewing are unavoidable. process according to which the hops are pre-pressed and, provided with a gas-permeable coating are placed in a gas-tight container. In this container the hops are then subjected to a strong vacuum and finally an inert ga6 is supplied under pressure to the container, in order in this way to preserve the aroma of the hops.
This known process also suffers, however, from the fact that during the preparation of the pressed products atmospheric air is necessarily compressed in at the same time and the compressed air contained in the pressed products in this way prevents the formation of reliably dimensionally stable pressed products and in addition causes the damage described. If pressed products produced in this way are then subjected to a vacuum they would inevitably be destroyed by the overpressure of the compressed air contained therein. In the case of the known process, therefore, the moulded articles had to be provided with a gas-permeable coating and int effective for at least 13 s. In this connexion.
Prior art already discloses a with tightened bands or wires. 6 2055 9 The proportion of air in balls of this type is naturally extremely high; in the case of a customary cylindrical balls with the dimensions of 0.62 in diameter and l.i m in height, consisting of 100 kg of pressed hop cones, a ratio of the pure mass of hops to air compressed therewith amounts to approximately 1:4. As a result of the pressure loading during the production of these pressed products (balls) of approximately 60 bar, the compression of this oxygen-containing air during a brief heating to approximately 630°C produces a considerable acceleration of the reaction of the oxygen with the hop constituents, which reaction is detrimental to the aromatic substances of the hops.
The invention is based on the fact that the cause of all these disadvantages is that during the production of the pressed products, atmospheric air is compressed so that these pressed products are taken on to further treatment in the processing breweries with the oxygen-containing air contained therein. Usually this further treatment only occurs some weeks after pressing.
It is thus provided according to the invention that the oxygen-containing air is at least partially removed from the hops before and/or during pressing and where necessary is replaced by supplying the hop-inert gas at a reduced pressure of up to 1 bar which may be selected 2055 7 in order to attain different strengths of the pressed products.
Whereas, in the case of the known process, the air and the oxygen contained therein were first pressed in with the hops and the attempt was merely made to reduce the damage caused thereby with respect to a deterioration of the aromatic substances, in the case of the process according to the invention there is no harmful action of the oxygen-containing air as this air is already removed before pressing. In this way the increases in temperature, which are inevitable in the adiabatic compression of the compressed air and which damage the aromatic substances, are avoided.
According to the inventive concept, therefore, it is essential that on the one hand the hops, where appropriate pulverized, are evacuated before pressing and so are freed from oxygen-containing air, while on the other hand — going beyond this — care is also taken that, where appropriate, only an inert gas, not oxygen-containing air. should reach the hops before the actual pressing and so replace the air previously contained therein.
Optionally in this process the strength of the pressed products may advantageously be influenced and 20559 8 varied, by regulating the height of the pressure of the The single Figure of the drawings gives suggestions by way of example for the pressing pressures to be used in the production of pressed products of different densities. In this Figure of the drawings, the pressing pressures are indicated in bars in the abscissa of a 3 graph and the density is indicated in kg/m in the ordinate thereof. In the ordinate the area 1 represents chopped hop material and the area 2 represents ground hop material. The area 3 of the curve corresponds to the compression by a low-pressure press, and the area 4 to the compression by a high-pressure press, the area 5 to briquetting and the area 6 to the compression to form pressed products of the consistency described above. 100 kg of hops were cooled to -20°C. so that a high degree of brittleness of the hop cones resulted. In this state the hop cones could be supplied to a hammer mill and were pulverized to a specific granular size. The hops granulated in this way are now able to be stored and were supplied to the press. the hops optionally having been cooled or heated to ambient temperature. gas supplied between 0 and 1 bar.
Example 1 2055 9 Pressing was carried out by means of an annular die press which was disposed inside an evacuated container. The pulverized hops were supplied to the evacuated space of this container by way of a sluice and the hops treated to form pressed products are removed by way of a further sluice.
In comparative tests it was found that pressed hops articles produced under atmospheric pressure had a temperature of 72°C when leaving the press and showed a yellowing caused by the oxidation which had taken place. In addition, the aroma was badly impaired, whereas the pressed products pressed at 40 mbar absolute had a fresh green colour and a good hop aroma.
Although only a reduced of 40 mbar absolute was achieved, the temperature of the pressed products according to the invention amounted to merely 52°C, which can chiefly be attributed to the friction in the die press. This temperature difference of 20°C allows the volume of pressed air to be calculated and the hops were loaded at 6 g of oxygen per kg, which is a source of alarm in the brewing industry where mg of oxygen per 1 are reckoned with. 205591 Example 2 Not only pulverized hops treated to form pressed products are used in the brewing industry, but also hop cones are used in many breweries, so tests have also been conducted in respect of the latter. kg of hop cones were supplied to a pressing mould of 300 x 300 mm cross-sectional area. After the introduction of the pressing stamp, air was sucked out, (possibly also by being pressed out), which, where appropriate, may also be carried on during the course of the pressing procedure, so that evacuation is consequently maintained or achieved until the final pressing density is reached.
In both examples it would have been possible to set as required the strength of the pressed products by the addition of an inert gas in the range of from 0 to 1 bar absolute.

Claims (6)

205591 - 11 - WHAT HE CLAIM IS:
1. A method of producing a pressed hop product which comprises pressing the hop feedstock in an environment from which oxygen containing air has been or is being at least partially removed and said environment is below atmospheric pressure.
2. A method as claimed in claim 1 wherein said oxygen containing air has been at least partially removed immediately before the pressing of the hop feedstock.
3. A method as claimed in claim 1 or claim 2 wherein a hop-inert gas is introduced into said environment.
4. A method as claimed in claim 3 wherein said hop-inert gases are selected from nitrogen and carbon dioxide. $ fa
5. A method as claimed in any one of the preceding claims when performed substantially as hereinbefore described with or without reference to the accompanying ^rawi^gi. Uro&uLci' /OA
6. A hop/produced by a method as claimed in any one l<57o/ of the preceding claims. Ar&tor&SU! Ptr B/JLiz: V50am>:
NZ205591A 1982-09-16 1983-09-14 Producing pressed hops in a partial vacuum NZ205591A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT0347282A AT375396B (en) 1982-09-16 1982-09-16 METHOD FOR THE PRODUCTION OF PRESSINGS FROM HOP MILLED, IF NECESSARY

Publications (1)

Publication Number Publication Date
NZ205591A true NZ205591A (en) 1987-01-23

Family

ID=3551004

Family Applications (1)

Application Number Title Priority Date Filing Date
NZ205591A NZ205591A (en) 1982-09-16 1983-09-14 Producing pressed hops in a partial vacuum

Country Status (17)

Country Link
EP (1) EP0104160B1 (en)
JP (1) JPS5991877A (en)
AT (1) AT375396B (en)
AU (1) AU565811B2 (en)
CA (1) CA1213842A (en)
DD (1) DD215576A5 (en)
DE (1) DE3374946D1 (en)
DK (1) DK414383A (en)
ES (1) ES526014A0 (en)
FI (1) FI833255A (en)
HU (1) HUT38667A (en)
NO (1) NO833329L (en)
NZ (1) NZ205591A (en)
PL (1) PL243782A1 (en)
PT (1) PT77339B (en)
YU (1) YU186783A (en)
ZA (1) ZA836923B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6224869A (en) * 1985-07-26 1987-02-02 Nippon Kokan Kk <Nkk> Rotary arc filler welding method using double electrodes
US20180298311A1 (en) * 2015-05-15 2018-10-18 Suntory Holdings Limited Hop pellets

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2028771A1 (en) * 1970-06-11 1971-12-16 Hopfenveredlung Dr. A. Müller & Co, 8630 Coburg Process for the production of hop granules
DE2153591A1 (en) * 1971-10-27 1973-05-10 Mueller A Dr Hopfenveredlung Hop granulate prepn - by cooling hop powder and compressing to pellets
DE2214062A1 (en) * 1972-03-23 1973-09-27 Anh Allg Nuernberger Hopfenext Hop prod prepn- by pelletising kiln - dried hop cone and liquid hop-extract mixt
DE2417367C3 (en) * 1974-04-09 1978-11-02 Briem, Fritz, 8301 Au Pressed hops
DE2833589A1 (en) * 1978-07-31 1980-02-21 Steiner Inc S S Stabilising powdered hops for brewing - and isomerising the alpha-acids, using divalent metal oxide

Also Published As

Publication number Publication date
ES8500320A1 (en) 1984-10-01
AU1915683A (en) 1984-04-12
EP0104160A2 (en) 1984-03-28
DK414383A (en) 1984-03-17
PT77339A (en) 1983-10-01
FI833255A0 (en) 1983-09-12
AU565811B2 (en) 1987-10-01
DE3374946D1 (en) 1988-01-28
FI833255A (en) 1984-03-17
JPS5991877A (en) 1984-05-26
EP0104160B1 (en) 1987-12-16
EP0104160A3 (en) 1985-07-31
ATA347282A (en) 1983-12-15
AT375396B (en) 1984-07-25
YU186783A (en) 1985-10-31
DK414383D0 (en) 1983-09-13
ZA836923B (en) 1984-05-30
ES526014A0 (en) 1984-10-01
CA1213842A (en) 1986-11-12
PT77339B (en) 1986-03-11
HUT38667A (en) 1986-06-30
PL243782A1 (en) 1984-08-27
NO833329L (en) 1984-03-19
DD215576A5 (en) 1984-11-14

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