WO1993025656A1 - Procede de brassage ameliore et installation a cet effet - Google Patents
Procede de brassage ameliore et installation a cet effet Download PDFInfo
- Publication number
- WO1993025656A1 WO1993025656A1 PCT/BE1993/000035 BE9300035W WO9325656A1 WO 1993025656 A1 WO1993025656 A1 WO 1993025656A1 BE 9300035 W BE9300035 W BE 9300035W WO 9325656 A1 WO9325656 A1 WO 9325656A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- boiling
- carried out
- order
- tank
- filtration
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000009434 installation Methods 0.000 title claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 26
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 235000013339 cereals Nutrition 0.000 claims abstract description 17
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 8
- 239000000725 suspension Substances 0.000 claims abstract description 7
- 238000005360 mashing Methods 0.000 claims abstract description 4
- 235000013405 beer Nutrition 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims description 6
- 238000013124 brewing process Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000009924 canning Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 238000005086 pumping Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims 1
- 238000012432 intermediate storage Methods 0.000 abstract 1
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 5
- 230000008901 benefit Effects 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000013461 design Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 239000004458 spent grain Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000003039 volatile agent Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015047 pilsener Nutrition 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 238000009955 starching Methods 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000004167 beer analysis Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
Definitions
- the present invention relates to an improved brewing process allowing in particular significant time savings in the production of the wort. It also extends to the installation of brewing rooms allowing the implementation of this process. State of the art
- the purpose of the brewing room is to produce from wort, malted or non-malted cereals and hops, a must to be fermented.
- This stage of the process is discontinuous and is based on the following five successive operations: 1 ° Saccharification; during this phase, the amassed materials present in the cereals are transformed enzymatically into fermentable elements. At the same time, proteins are broken down into peptides and amino acids. 2 ° Filtration: the suspension obtained is then filtered. The insoluble phase, called spent grain, is washed and possibly compressed to extract the maximum extract possible. The liquid phase, called must, is brought to a boil. 3 ° Boiling; The purpose of boiling the wort is to inactivate the enzymes, to sterilize the wort, to coagulate the proteins, to remove excess water and unwanted volatiles and to release the aera present in the hops added at this stage. of the process. 4.
- Clarification of the wort after boiling, the wort is loaded with protein coagulates and hops grains. In the brewing process, it is necessary to eliminate this insoluble phase called trub. This separation is fairly easily achieved by static or effect settling. centripetal (Whirlpool). 5 ° Cooling: the boiled must is then cooled to the fermentation temperature. During cooling, protein fractions combine with polyphenols to give rise to a fine precipitate which is not harmful to beer.
- the brewing room is equipped with a quenching boiler for starching unmalted cereals such as rice or corn, one or two mash vats for malted cereals, a filtration, one or two boiling tanks, a trub separation system and a cooler.
- this design of the brewing room does not make optimal use of existing equipment and does not allow easy modification of the types of operations performed.
- Document GB-A-1 321 009 describes a process for the continuous production of wort which involves a complete modification of the existing brewing rooms and which has never imposed itself in the industrial production of beer.
- Document DE-A-2 941 698 describes a process for reducing the duration of the brewing process based on a cyclone classification following the milling of cereals, with a view to separating on the one hand a fraction rich in starch and on the other hand a fraction rich in proteins and poor in starch. Only the fraction rich in starch is used for the brewery, the other fraction being used for another use. This preliminary stage requires time, consumes energy and does not imply a complete recovery of materials for the brewery.
- Document US-A-3,048,489 aims to reduce the duration brewing operations and describes a process comprising a filtration step after boiling the wort using a single reaction tank.
- the malt must be ground very finely to a value of at least 60 esh and preferably 100 mesh.
- the invention aims to avoid the aforementioned drawbacks of known installations by offering more flexibility in operation and use. It makes it possible in particular to produce several types of beer (for example, to prepare a must intended for high fermentation and another must intended for low fermentation) and in general, thanks to better use of equipment, to reduce costs and facilitate operation. Main characteristic elements of the invention
- the suspension coming from cereals having undergone a saccharification in a conventional manner is subjected to a boiling in the same tank in which the pasting is carried out, this in the absence of hops, after which the loom (suspension) obtained is pumped over a filter.
- filtration is carried out on a thin layer with a thickness of between 20 and 100 mm, preferably of the order of 40 mm, unlike traditional systems operating at a thickness of the order of 30 cm. .
- the spent grain is washed, after having been previously compressed and the must, possibly after passing through a buffer tank, is cooled for a conventional subsequent treatment. Because the hops are not added during the pasting-boiling operation, this is introduced in the isomerized form, either in fermentation or during the storage of the beer. Hop oils can also be added in canning.
- the cereals used have not been separated into several fractions and are suspended in the form of a flour, a non-negligible part of the order of 30 to 40% being of a size that does not allow them to pass through 253 ⁇ m sieves according to the standards commonly accepted in the brewing sector.
- This value corresponds to that which can be obtained using a hammer mill with an outlet opening with a sieve opening diameter of the order of a millimeter.
- Figure 1 shows the diagram of a classic brewing room.
- FIG. 2 represents in the form of a block diagram the design of an installation suitable for the practice of the method of the invention.
- the quench tank 1 is used for starching the unmalted cereals.
- the material is then transferred to one or two tanks 3 and 3 'mash for malted cereals.
- the boiling is carried out in one or two boiling tanks 7 and 7 ′.
- the separation system of the trub 9 for example in a decanter or a Whirlpool
- the must is brought to the fermentation temperature in a cooler 11.
- FIG. 2 The installation diagram of the invention is shown in FIG. 2. It comprises a mash tank 21 and at least one and preferably two or three tanks 23, 23 ′, 23 "in which the mashing is then carried out and These tanks are followed by a filter 25 and preferably by a buffer tank (not shown) and then by a cooler 27.
- filtration is carried out on a thin layer with a thickness of the order of 40 mm.
- the filter is preferably made up as indicated in document EP-A-0 207 555.
- the cereal materials fed to the mash tank 21 are obtained from the grinding of small quantities of barley malt added with raw grains whose starch starch temperature is too high to be able to be transformed by the malt enzymes barley or a suspension of malt flour which must be brought to the boil to give the beer the right taste, especially from a hammer mill with a sieve opening of the order of a millimeter.
- the capacity of the mash-boiling tanks is adapted to the operating conditions. It is understood that also the use of several tanks of this type instead of one results in a reduction in the individual capacity of each tank compared to the capacity provided for a single tank. Preference is given to a diagram as shown comprising three mash-boiling tanks because of the greater flexibility of use, in particular for producing several types of beers. The very design of the installation allows better use of the brewing tanks and increases of the order of 20 to 30% of production rates are achievable.
- Starch starch when boiling, starch can starch, which can cause difficulties during the final clarification of the beer. This phenomenon is considerably reduced by a shorter boiling time and by the use of fine grinds for pasting. These fine grinds can easily be produced by a hammer mill.
- Elimination of undesirable volatiles due to the higher extract concentration of the musts at boiling point, the elimination of volatiles is easier. Although at the end of boiling the content of these elements is greater, the dilution caused by the washing water of the spent grain causes a significant decrease in the concentration of undesirable elements. With regard to dimethylsulfide, its elimination can be achieved by a stripping effect during the flow of the must in the buffer tank or by the use in a saccharification-boiling tank of a suitable stirring mobile with effect of high pumping. Inadequate taste: boiled cereal straws could release into the must inadequate substances. Tasting tests have shown that no false taste appears.
- Difficult filtration the precipitation of proteins causes an increase in devis ashamed thus making filtration on a filter tank, a benchmark device in a brewery, almost impossible. Performing a thin layer filtration of a brew made with a fine grind and this with an adequate filtering device, such as the 2001 filter, poses no difficulty. Hopping: to avoid a significant loss of isomerization yield in the boiling tank due to adsorption phenomena on the trub and the straws, the bitterness is imparted to the beer by the addition of pre-isomerized extracts during fermentation or during the aging process and to give particular flavors to the beer, it is possible to add hop oils before clarification of the beer or in the canning. Experimental results
- the production times of the ready-to-use must have. been compared, for a "Pils" type beer; a time of 360 minutes was measured for the conventional process, namely 120 minutes for saccharification, 90 minutes for filtration, 90 minutes for boiling and 60 minutes for the treatment of the must.
- the duration is reduced to 270 minutes, namely 120 minutes for saccharification, 60 minutes for boiling and 90 minutes for filtration, a gain of more than 20% compared to the traditional process.
- the comparative scales according to the measurement system can be schematized as follows: 1. Comparison of "Plansichter” measurements and opening of a hammer mill
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE69321972T DE69321972T2 (de) | 1992-06-18 | 1993-06-17 | Verbesserte braumethode |
US08/751,035 US6699516B1 (en) | 1992-06-18 | 1993-06-17 | Brewing method and installation |
JP50097794A JP3704581B2 (ja) | 1992-06-18 | 1993-06-17 | 改良された醸造方法および装置 |
EP93912477A EP0672106B1 (fr) | 1992-06-18 | 1993-06-17 | Procede de brassage ameliore |
AU43012/93A AU4301293A (en) | 1992-06-18 | 1993-06-17 | Improved brewing method and associated installation |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE9200572A BE1007233A3 (fr) | 1992-06-18 | 1992-06-18 | Procede de brassage ameliore et installation a cet effet. |
BE9200572 | 1992-06-18 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US08/751,035 Continuation US6699516B1 (en) | 1992-06-18 | 1993-06-17 | Brewing method and installation |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1993025656A1 true WO1993025656A1 (fr) | 1993-12-23 |
Family
ID=3886330
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/BE1993/000035 WO1993025656A1 (fr) | 1992-06-18 | 1993-06-17 | Procede de brassage ameliore et installation a cet effet |
Country Status (9)
Country | Link |
---|---|
US (1) | US6699516B1 (fr) |
EP (1) | EP0672106B1 (fr) |
JP (1) | JP3704581B2 (fr) |
AT (1) | ATE173009T1 (fr) |
AU (1) | AU4301293A (fr) |
BE (1) | BE1007233A3 (fr) |
DE (1) | DE69321972T2 (fr) |
ES (1) | ES2125983T3 (fr) |
WO (1) | WO1993025656A1 (fr) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140373487A1 (en) * | 2013-06-24 | 2014-12-25 | Anheuser-Busch, Llc | Methods of transporting decarbonated liquid |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE457667A (fr) * | ||||
DE657114C (de) * | 1935-12-13 | 1939-03-13 | Josef Krieglmeyer | Verfahren zur Gewinnung von Bierwuerze |
US3048489A (en) * | 1960-04-22 | 1962-08-07 | Falstaff Brewing Corp | Brewing process |
US3161522A (en) * | 1960-12-30 | 1964-12-15 | Compton John | Continuous lautering of brewer's wort |
DE1642743A1 (de) * | 1967-12-04 | 1971-05-19 | Reiter Fritz Dipl Brau Ing | Vorrichtung zum Auflockern und Nachwaschen,Anschwaenzen von zur Gewinnung von Wuerze,insbesondere von Malzwuerze,in einem kontinuierlichen Verfahren abzulaeuternder Maische |
GB1321009A (en) * | 1971-05-27 | 1973-06-20 | Forsch Die Gaerungsindustrie E | Continuous manufacture of beer wort |
DE2941698A1 (de) * | 1979-10-15 | 1981-04-23 | The Molson Companies Ltd., Rexdale, Ontario | Verfahren zum brauen eines malzgetraenks |
DE3344716A1 (de) * | 1983-12-10 | 1985-06-20 | Schenk Filterbau Gmbh, 7076 Waldstetten | Verfahren zur herstellung einer wuerze, vorzugsweise einer bierwuerze, aus einer maische sowie eine vorrichtung zur durchfuehrung eines solchen verfahrens |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1254566B (de) * | 1961-12-30 | 1967-11-23 | Dipl Br Ing Fritz Reiter | Verfahren zur kontinuierlichen Gewinnung von Malzwuerze |
CA1087536A (fr) * | 1977-12-16 | 1980-10-14 | Zoltan Valyi | Procede de brassage accelere |
US4542683A (en) * | 1982-12-07 | 1985-09-24 | Robert Morton Dg Limited | Brewing apparatus |
DE3667752D1 (de) | 1985-07-02 | 1990-02-01 | Brewmar S A | Filteranlage. |
US5242694A (en) * | 1992-02-18 | 1993-09-07 | G. Heileman Brewing Company, Inc. | Process for brewing low carbohydrate near beer |
-
1992
- 1992-06-18 BE BE9200572A patent/BE1007233A3/fr not_active IP Right Cessation
-
1993
- 1993-06-17 EP EP93912477A patent/EP0672106B1/fr not_active Expired - Lifetime
- 1993-06-17 JP JP50097794A patent/JP3704581B2/ja not_active Expired - Lifetime
- 1993-06-17 US US08/751,035 patent/US6699516B1/en not_active Expired - Lifetime
- 1993-06-17 WO PCT/BE1993/000035 patent/WO1993025656A1/fr active IP Right Grant
- 1993-06-17 ES ES93912477T patent/ES2125983T3/es not_active Expired - Lifetime
- 1993-06-17 DE DE69321972T patent/DE69321972T2/de not_active Expired - Lifetime
- 1993-06-17 AU AU43012/93A patent/AU4301293A/en not_active Abandoned
- 1993-06-17 AT AT93912477T patent/ATE173009T1/de active
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE457667A (fr) * | ||||
DE657114C (de) * | 1935-12-13 | 1939-03-13 | Josef Krieglmeyer | Verfahren zur Gewinnung von Bierwuerze |
US3048489A (en) * | 1960-04-22 | 1962-08-07 | Falstaff Brewing Corp | Brewing process |
US3161522A (en) * | 1960-12-30 | 1964-12-15 | Compton John | Continuous lautering of brewer's wort |
DE1642743A1 (de) * | 1967-12-04 | 1971-05-19 | Reiter Fritz Dipl Brau Ing | Vorrichtung zum Auflockern und Nachwaschen,Anschwaenzen von zur Gewinnung von Wuerze,insbesondere von Malzwuerze,in einem kontinuierlichen Verfahren abzulaeuternder Maische |
GB1321009A (en) * | 1971-05-27 | 1973-06-20 | Forsch Die Gaerungsindustrie E | Continuous manufacture of beer wort |
DE2941698A1 (de) * | 1979-10-15 | 1981-04-23 | The Molson Companies Ltd., Rexdale, Ontario | Verfahren zum brauen eines malzgetraenks |
DE3344716A1 (de) * | 1983-12-10 | 1985-06-20 | Schenk Filterbau Gmbh, 7076 Waldstetten | Verfahren zur herstellung einer wuerze, vorzugsweise einer bierwuerze, aus einer maische sowie eine vorrichtung zur durchfuehrung eines solchen verfahrens |
Also Published As
Publication number | Publication date |
---|---|
DE69321972D1 (de) | 1998-12-10 |
BE1007233A3 (fr) | 1995-05-02 |
US6699516B1 (en) | 2004-03-02 |
EP0672106B1 (fr) | 1998-11-04 |
JP3704581B2 (ja) | 2005-10-12 |
EP0672106A1 (fr) | 1995-09-20 |
DE69321972T2 (de) | 1999-04-22 |
ES2125983T3 (es) | 1999-03-16 |
AU4301293A (en) | 1994-01-04 |
JPH08501443A (ja) | 1996-02-20 |
ATE173009T1 (de) | 1998-11-15 |
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