UA7653U - A method for the preparation of dry brewers' malt of an improved quality at reduced consumptions of heat and electric energy - Google Patents

Abstract

A method for the preparation of dry brewers' malt of an improved quality at reduced consumptions of heat and electric energy consists in that the grain of different crops is soaked, couched, rolled and rapidly dried in the mode of moderated temperatures.

Description

Description of the invention

The useful model refers to the brewing industry, namely the production of malt and 2 the production of beer and malt extracts from it. 1. The well-known method of obtaining the grain base |Patent of Ukraine 41840, IPC 7 С12С1/18, Reference journal for 200Zrik, 03.14.19Р1.242П)|, according to which the grain is soaked to 3595 humidity, germinated until the stage of sprouting, after which the grain is flattened and used as intended.

Although there is flattening of green malt in this method, the grain base obtained by this method cannot be used in brewing, as malt, because the enzymatic processes of transferring the substances that make up the endosperm into a soluble state, especially those that are which take place in the process of full germination for 6-8 days and during the chemical drying phase and give malt the appropriate aroma and color. In addition, the specified grain weight is unsuitable even for short-term storage, which is necessary for the biochemical maturation of malt and the creation of necessary reserves in production. 12 2. From numerous special literature, for example, Domaretsky V.A. Technology of malt and beer. K. "Urozhai" 1999, p. 104, 109-114, 122-128, 129-141, Wolfgang Kunze, Technology of malt and beer, translated from German, S.

St. Petersburg, 2001, p. 200, 203, 204, 210, 212, 213, 218, and factory practices, there is a well-known method of obtaining dry brewing malt, according to which the grain is soaked and germinated for 6-8 days until roots 1- 1.5 grain length, dried in whole grains on dryers of various designs at temperatures from 45253 to 80-1059C. The malt drying process lasts up to 24 hours. The sprouts are removed from the dried malt grains and the cooled malt is poured into silos, or silos, or packed in bags for biochemical maturation. Before mashing with water, malt is crushed on malt crushers. The given method can serve as a prototype for the method claimed in the utility model.

This method, in comparison with the one proposed in the useful model, has the following disadvantages: and - - drying of malt is slow, because the shells of the grains, drying first, are compacted and delay the exit of moisture from the middle of the endosperm of the grains; - slow drying leads to excessive consumption of heat and electricity, limits the capacity of dryers; - in order to bring the humidity of the malt to the level of 4-595 at the end of the process, rather high drying temperatures (80-10505) are used, even for light malt. As a result, the activity of enzymes decreases, the color of the malt increases, and it is difficult to obtain light malt. At the same time, the sprouts partially turn rancid, they must be broken off and removed. Enzymes and extract are lost with them. Special equipment, energy, and production areas are needed for sprouting; - - the biochemical maturation of malt takes a long time, for at least 4 weeks, because the necessary moisture from the air passes through the dried compacted shell of the malt grain slowly; - to age malt during biochemical maturation for 4 weeks, and according to the requirements of the best "foreign companies - up to 3 months, significant storage areas or capacities are required, and financial resources frozen in malt stocks. -

Dry brewing malt is used for the production of beer and malt extracts by mandatory 70 grinding on malt crushers and mixing with water in the mashing process. At the same time: c - crushing of dry malt requires significantly more energy than "c flattening of the greens, which is offered in the useful model; - when crushing dry malt, the shells of grains are destroyed quite strongly, which negatively affects the rate of filtration of wort and the taste of beer. This the disadvantage is somewhat reduced by pre-wetting the malt with steam. 75 But this requires auxiliary equipment, steam, etc. The technical task of the useful model included creating a method of obtaining dry malt, the implementation of which (Ge) would make it possible to avoid the listed disadvantages, reduce the duration of the processes, reduce consumption of thermal and electrical energy and at the same time improve the quality. The proposed method of obtaining dry brewing malt of improved quality with reduced costs (Ф» 20 of heat and electricity is that the grain of various cereals (barley, wheat, corn, rye, oats ) are soaked, germinated, flattened and quickly dried at moderate temperatures.

According to a useful model, germinated, that is, green malt, is flattened on roll-type flatteners immediately before being sent to the dryer.

According to a useful model, flattened green malt is dried on a belt dryer. Other designs of dryers can also be used. They need to be supplemented with a meal selection system.

According to the useful model, drying is carried out in a shortened mode at a moderate temperature (65-852C) and thus provides a significant saving of heat and energy resources and better preservation of the activity of enzyme systems.

According to the useful model, the dried flattened malt is poured directly from the dryer, without knocking off the sprouts, by aerosol, pneumatic, or mechanical transport into metal bunkers or silos for storage and biochemical maturation (if necessary).

According to the useful model, the following advantages are created: - during drying, the removal of moisture from the middle of the flattened grain through the torn shells is facilitated and accelerated, the drying process itself is shortened; - drying at the last stage can be carried out at relatively lower temperatures and thereby preserve the high activity of a wider complex of enzymes than in malt from whole grains;

- the cost of electricity and the need for production areas and equipment are significantly reduced due to the elimination of the sprouting stage. - rostkin extract is stored, there is a need to repel them; - malt maturation times are shortened; - the solubility of malt improves, because the rapid removal of moisture prevents the formation of a glassy structure of the finished flattened malt.

In addition, according to the useful model, significant advantages are also created at the stage of using dry flattened malt (SPO) for mashing and obtaining beer wort, or wort for extracts: 70 - there is no need to grind it on a malt crusher, because the endosperm of flattened grains dissolves easily and quickly in water when grinding, it is advisable to use aerosol or hydraulic transport. Depending on the purpose of production, the amount of SPS in the jam can be from 3 to 10,095 of the total mass of raw materials in one jam; - SPS is close to diafarin in its enzymatic activity, therefore it is also used for processing /5 unmalted raw materials, malt with insufficient enzymatic activity; - there is no need to moisten or steam malt before grinding; - flattening of green malt, in comparison with crushing of dried malt, requires significantly less power and energy; - the raw shell is not easily destroyed when flattened, which has a favorable effect on the rate of wort filtration and on the taste properties of beer and extracts. 1. To implement a useful model: - buy and install flatteners of domestic or foreign production. Such flatteners are used at enterprises producing oats and other flakes, in agricultural fodder preparation; - purchase and install belt dryers, which are widely used in the pasta industry, or upgrade existing malt dryers with a system for catching flour through aspiration cyclones; - they mount metal bunkers or silos for storage of SPS stock, equip them with loading and unloading systems, tensiometers for weighing. At the first stages of implementation, bags are used.

This is most practically done at breweries, the complex of which includes a malt house. point 2. The reality of the advantages of the malt production method offered by the application was verified in laboratory conditions. i am

For this, 400 grams of barley were divided into 2 samples of 200 g each - experimental and control. Ge

Soaking, germination and drying of the samples were carried out in parallel under the same conditions in the same cylinders with a conical lower part. -

In the middle of the cylinders, a ring was placed on the cones with a metal braided mesh stretched over it with a 2x2mm eye to keep the grains from falling into the cone and the neck of the cylinders.

The cylinders were mounted on a tripod, and tubs were placed under them for draining water. "

Soaking was carried out by the air-water method. Corks were inserted into the necks of the cones before pouring water. After the aqueous phase, the crusts were removed and water was released into the tubs. In this way, the Z air phase began. c Germination was carried out with open necks for five days.

The grain was stirred daily by pouring it on a laboratory board and loosening it. ;" Drying was carried out in parallel in whole grains and in pre-flattened small portions of the same weight with the help of two electric hair dryers connected to the necks of the cylinders with flexible hoses.

Weeding was carried out by hand, carefully avoiding mass loss. -I During the drying process, the duration, weight change, and final moisture content were recorded.

Each time, the drying of flattened green malt was completed much earlier than the drying of whole malt

Me, grains at all variants of the temperature regime, periodicity, duration of blowing with heated air, and with the degree of flattening.

In order to check the possibility of using dry flattened malt in beer wort jams without crushing, in laboratory conditions it was checked how quickly and completely the extract of flattened dry malt grains goes into the solution.

For this purpose, SPS in a ratio of 1: C was mixed with water at a temperature of 35 C. After a few minutes of mixing, the endosperm was completely washed from the grain shells. No grains were detected in the jam.

Su;

Claims (6)

The formula of the invention 1. The method of obtaining dry brewing malt of improved quality with reduced consumption of heat and electricity, which consists in the fact that the grain of various cereals is soaked, germinated, flattened and accelerated drying at moderate temperatures. 2. The method according to claim 1, which differs in that the green malt is flattened on flatteners immediately before drying. C. The method according to claim 1, which differs in that the removal of moisture from the flattened grains of malt during drying is carried out intensively and quickly by blowing it with heated air or another drying agent according to a shortened schedule in time and a schedule of moderate temperatures, up to 85". 4. The method according to claim 1, which differs in that the flattening of green malt is carried out to such a state of destruction of the grain shell that it is sufficient for the complete leaching of soluble substances of the endosperm from it when mashed with water without additional grinding of the finished dry malt on a malt crusher. 5. The method according to claim 1, which differs in that the drying of flattened green malt is carried out on belt or other dryers, equipped or retrofitted with a system for catching and removing malt flour from the drying agent and from the sieve space. 6. The method according to claim 1, which differs in that the biochemical maturation of flattened dry malt is carried out in metal bunkers or silos, the aging period is shortened accordingly. 0. и и и 0. Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2005, M 7, 15.07.2005. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. that 2 (ze) Zo yu (Se) y . and? -i (o) 1 syu» So 60 b5