RU2144065C1 - Method and device for production of beer wort - Google Patents

Abstract

FIELD: brewery branch of food-stuff production industry. SUBSTANCE: process of producing beer wort includes following operations: crushing of malt and grain, making mash by mixing crushed malt with water, filtering, boiling of wort with hop. Production of mash is effected with application of hydrodynamic treatment which allows for substantially increasing extracting of dry substances in beer wort, and for reducing period of filtering by 33.4%. Beer wort production device has mashing boiler with four baffle strips inside it. Mechanical mixing is effected by means of combination mixer which effects propeller mixing and blade mixing. Circulation of mash is performed by means of hydrodynamic system with pump and heat exchanger of pipe-in-pipe type. Application of aforesaid device allows for substantial reduction of mashing period that is by 30-35%. Input of thermal energy is reduced. Filtering process period is reduced by 33.4%. Productive capacity of entire boiling department is increased, thus allowing for performing larger number of boiling cycles per day by using same equipment. Quality of beer is also updated. EFFECT: higher efficiency. 2 cl, 2 dwg

Description

 The invention relates to the field of beer production, in particular to methods and devices for making beer wort.

There is a known method for preparing beer wort, which consists in using water heated to a temperature of 40 ^° C to prepare a mash. Half the calculated amount of water is collected in the mash unit, then crushed malt and the remaining water are mixed and the mash is kept for 30 minutes at 40 ^o C. The mash is heated to 52 ^o C with stirring - pause for 30 minutes, then the temperature is raised to 63 ^o C - pause for 30 minutes; then the mash is heated to 72 ^o C and maintained until the final saccharification. The candied mash is heated to 76-77 ^o C and pumped to a filtering apparatus for filtration, and then to a brewing boiler for boiling wort with hops. (See, for example, Prince F. Glavachek et al. "Brewing", publishing house Food Industry. M., 1977, p.163-164) / 1 /.

 The disadvantage of this method is to obtain beer wort with a low content of extractives, its turbidity is high in protein. To use this method of producing beer wort, it is necessary to have high-quality malt.

 There is also a known method of making beer wort, which includes the following operations, namely crushing malt and grain, preparing a mash by mixing crushed malt with water, which is subjected to protein and maltose pauses and saccharification, followed by filtration, leaching of the wort, boiling it with hops and evaporating excessive moisture. (See Prince K. A. Kalunyants et al. "Technology of Malt, Beer and Soft Drinks", Kolos M. Publishing House, 1992, pp. 210-215) / 2 /.

The sequence of technological operations and modes of the method / 2 / is as follows: 1 / 2-1 / 3 of the water needed for the mash is collected into the mash apparatus, the mixer is turned on, crushed malt is poured and the remaining amount of water is introduced. The mash temperature reaches 50-52 ^o C. At this temperature, the mash can withstand 15-30 minutes.

Next, about 1 / 2-1 / 3 of the mash mass is lowered into the decoction apparatus, it is heated with stirring to 63 ^° C, the stirrer is stopped and heating is stopped. The duration of the maltose pause is 15-30 minutes. Then the decoction is heated to 70 ^o C with stirring, shut off the steam supply, stop the mixer and at this temperature can withstand 20-30 minutes. With stirrers working in mash and decoction apparatus, the first decoction is slowly pumped into the main mash.

After mixing the main mash with the first decoction, the temperature of the mash mass is set within 62-63 ^o C and at this temperature, a pause for 10-15 minutes. Then 1/3 of the thick mash mass is pumped into the decoction apparatus, heated to 70 ^° C, held for 20 minutes, quickly heated to boiling and boiled for 5 to 20 minutes, depending on the quality of the malt and beer.

 The boiling time of the decoction is increased during the processing of poorly dissolved malt and the preparation of dark beer. After boiling, this part of the mash slowly, with incomplete filling of the pipe connecting the two mash apparatuses, returns to the main mash.

After that, the temperature of the entire mash rises to 70 ^o C and the mash is left alone for 30 minutes. In case of incomplete saccharification, a pause is added at 72 ^° C and the required time is maintained, after which the mash is heated to 76-77 ^° C and pumped to filtration, and then into a must cooker for boiling wort with hops.

 This method of preparing beer wort allows you to achieve a higher yield of extract compared to the known / 1 /, however, it requires large energy costs, a long filtering process and is associated with the loss of valuable grain raw materials.

 The above method / 2 / has the largest number of common features with the claimed, which is why it is adopted as the closest analogue.

 The task to which the proposed method is aimed is to obtain a high-quality product - beer with improved organoleptic characteristics and reduction of energy costs associated with wort cooking.

 The technical result from the use of the claimed method is to reduce the loss of valuable grain raw materials, increase the extractivity of dry substances in beer wort, reduce the filtering time by 33.4% and, as a result, the entire technological process for preparing beer wort.

 The above technical result is achieved due to the fact that in the method of preparing beer wort, including crushing malt and grain, mash by mixing crushed malt with water, which is subjected to protein, maltose pauses and saccharification, followed by filtration, leaching of the wort, boiling it with hops and evaporation of excess moisture, according to the invention during the preparation of the mash carry out its hydrodynamic treatment, and the hydrodynamic treatment of the mash is carried out During the entire process of preparation of mashing weight, with the time of the pause maltose and protein is in the range of 15-20 minutes, and the saccharification is carried out for 5-10 min.

 Known devices for the preparation of beer wort, which is a cylindrical vessel for evaporation, connected through a system of pipes with a pump and shut-off devices with a tubular heat exchanger and an adjustable nozzle on the cylindrical wall of the vessel for evaporation.

 The device provides bypass wiring for the deposition of possible foam, and the pipe system is connected to a plate heat exchanger for reusing the heat energy of the vapor and preparing hot water. (See A.S. Czechoslovakia N 251679 according to class C 12 C9 / 02-1989) / 3 /.

 The disadvantage of the device / 3 / is the formation of a funnel inside the vessel, which leads to loss of thermal energy and an increase in the time of the entire technological process for preparing beer wort.

 A device for making beer wort is also known, comprising a crusher, a mash kettle with a vertical propeller stirrer on the shaft and a steam jacket, a filter tank and a brewing boiler connected by pipelines into a single unit. (See book. I.T.Kretov et al. "Technological equipment of fermentation industry enterprises", Voronezh, publishing house of Voronezh State University, 1997, p.172-177) / 4 /.

 This device / 4 / is closest in technical essence and the number of common features to the declared one, which is why it is accepted as the closest analogue.

 The disadvantage of this device / 4 /, in addition to the formation of a funnel in the mash boiler, is the high cost of thermal energy for the preparation of beer wort, a significant filtering time of the mash, which leads to an increase in the time of the entire technological process of preparing the wort. In addition, the device / 4 / does not allow the transition of extractive substances from crushed raw materials to the liquid part of the mash in the required volume.

 The claimed invention is aimed at solving the problem of obtaining beer with improved organoleptic properties, as well as reducing time and energy consumption for its preparation.

 The technical result from its use is to eliminate the formation of a funnel on the surface of the mash mass and thereby to a significant increase in the content of extractive substances in the liquid phase of the mash.

 The above technical result is achieved due to the fact that in the device for preparing beer wort containing a crusher, a mash boiler with a vertical propeller stirrer on the shaft and a steam jacket, a filter vat and a boiler, according to the invention, the mash boiler is equipped with a hydrodynamic circuit that includes a pump and a heat exchanger for circulating mash mass, with baffle plates located in the inner cylindrical part of the mash boiler and with a paddle mixer fixed to the dlinennoy shaft portion vertical propeller mixer.

 It is known in the art to use a hydrodynamic circuit that includes a pump and a heat exchanger to return part of the beer wort back to the brewing boiler.

 In the claimed method and device for preparing beer wort, mash is subjected to hydrodynamic treatment in a mash boiler, which, together with other features, allows to achieve the above technical result. So the presence of vertical baffle plates in combination with an additional paddle mixer allows you to eliminate the funnel in the mash boiler, which creates the most favorable conditions for the transfer of extractives into the liquid part of the mash. The hydrodynamic circuit, which returns part of the mash mass at the optimum temperature maintained by the heat exchanger, to the mash boiler serves this purpose. As a result, a maximally saturated extractives and devoid of large adhering particles of grain mass saccharified mash enters the filtering vat for filtering, which reduces the filtering time by 33.4%.

 From the foregoing, it follows that the proposed set of essential features of the claimed method and device for the preparation of beer wort meets the criteria of the invention of "novelty" and "inventive step".

 In FIG. 1 shows a process diagram of a device for making beer wort; figure 2 shows the mash boiler.

 A device for preparing a beer wort contains a crusher 1, a mash boiler 2, equipped with a hydrodynamic circuit 3 with a pump 4. Inside the mash boiler 2, on its cylindrical part, four baffle plates 5 are located, and in the central part a propeller mixer 6 and a blade mixer 7. Hydrodynamic circuit 3 is equipped with a pipe-in-pipe heat exchanger 8.

 In addition, the device for making beer wort contains a filter tank 9 and a brewing boiler 10.

 The mash boiler 2 has a steam jacket 11 and a vertical shaft 12 on which stirrers 6 and 7 are mounted, connected to the drive 13.

 The proposed method is implemented as follows.

Malt and grain are fed into the roller mill 1 to obtain the maximum amount of fine, uniform grains and to preserve the husks. The sedimented crushed malt is fed into the mash boiler 2, where it is mixed with hot water (about 50 ^o C) and mixed. At this temperature, the mash is kept for 15-20 minutes, making a protein break, then the pump 4 is turned on and the mash is hydrodynamically processed, that is, the mash is circulated through the hydraulic circuit 3 through a pipe-in-pipe heat exchanger 8. After that, the mash temperature is increased by means of a steam jacket 11 to 63 ^o C with a heating rate of 1 ^o C per minute and incubated for 15-20 minutes, making a maltose pause. Next, the mash is heated to 70 ^o C and maintained for 15-20 minutes, then again, the pump 4, carrying the hydrodynamic processing, and maintained until the final saccharification 5-10 minutes at a temperature of 72 ^o C. Saccharified mash is heated to 77 ^o C and pumped into a filtration tank 9 for filtering leaching, then into the brewing boiler 10 for boiling wort with hops and evaporating excess moisture. In the process of implementing the above method, the device operates as follows. After the crusher 1, crushed malt, grain supplies (depending on the beer type) are fed into the mash boiler 2, and warm water is fed at a temperature of 50 ^o C. The drive 13 is turned on, and using a propeller mixer 6 and a paddle mixer 7, mounted on a vertical shaft 12, stirring of the evoked components. Then, the pump 4 is turned on, and the mash is pumped through the pipe-in-pipe heat exchanger 8 back to the mash boiler 2. Heating steam is supplied to the steam jacket 11 to ensure temperature conditions.

According to the technological process for the preparation of beer wort, the mash temperature is increased at a rate of 1 ^o C per minute in compliance with protein, maltose pauses and saccharification, as described above in the example implementation of the inventive method. Hydrodynamic processing of mash occurs continuously during the entire technological cycle of preparation of mash mass. To the temperature of the mash does not fall during the passage of the hydrodynamic circuit 3, use the heat exchanger 8 type "pipe in pipe". During the processing of the mash, a funnel does not form on the surface, since the installed baffle plates 5 prevent its formation.

 The proposed method and device for the preparation of beer wort allows for the complete transfer of extractives to the liquid phase, to reduce the mashing process by 30-35%, which significantly reduces the consumption of thermal energy and filtering time by 33.4%.

Claims (2)

 1. A method of preparing beer wort, including crushing malt and grain, mash by mixing crushed malt with water, which is subjected to protein, maltose pauses and saccharification, followed by filtering, leaching the wort, boiling it with hops and evaporating excess moisture, characterized in that that in the process of preparation of the mash carry out its hydrodynamic processing, moreover, the hydrodynamic processing of mash is carried out during the entire process of preparing the mash, between protein oh, maltose pauses and saccharification, the time pauses maltose and protein is in the range 15 - 20 min, and the saccharification is carried out for 5 - 10 min.  2. A device for preparing beer wort, comprising a crusher, a mash boiler with a vertical propeller stirrer on the shaft and a steam jacket, a filter vat and a brewing boiler connected by pipelines, characterized in that the mash boiler is equipped with a hydrodynamic circuit including a pump and a heat exchanger for circulation of the mash mass, with baffle plates located in the inner cylindrical part of the mash boiler, and with a paddle mixer mounted on the elongated part of the verti shaft cial propeller stirrer.

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