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
  • C12C7/00—Preparation of wort
  • C12C7/28—After-treatment, e.g. sterilisation
  • C12C7/285—Drying beerwort
• • 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
  • C12C11/07—Continuous fermentation
• • 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
  • C12C7/00—Preparation of wort
• • 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
  • C12C7/20—Boiling the beerwort
  • C12C7/205—Boiling with hops
  • C12C7/22—Processes or apparatus specially adapted to save or recover energy

Definitions

• the present invention relates to methods for producing beverages, in particular brewed and / or fermented beverages, and devices and systems for carrying out these methods.
• the process of beer production can essentially be divided into three main processes, namely the malt production, the wort production and the fermentation process.
• This method and the apparatus and devices used here are the subject of the brewing course and are known to the person skilled in the art.
• the object of the present invention is to improve beer production in such a way that the operational processes in beer production are considerably simplified. This object is achieved by a method according to claims 1, 15 and 18 or by a device or system according to claims 22, 28, 29 and 30.
• the invention is based on the basic idea of first drying the original wort required for beer production and then for the further one
• original wort becomes beer wort in the brewing sense understood, which is therefore in liquid form.
• original wort is also spoken of in the present invention if a starting product other than malted cereals such as barley, wheat, rye, spelled, or emmer is used, in particular other starch-containing raw materials such as maize, rice and / or other malted Cereals and / or other unmalted cereals and sugar.
• original wort must be in liquid form.
• the original wort production can be carried out centrally, the end product being dried original wort, which can be stored and easily transported. After being transported to a fermentation plant, the dried original wort can first be dissolved in water and fermented into beer with the addition of yeast.
• This has the advantage that a large number of brewhouses, which are associated with considerable costs, become superfluous.
• a central production of dried wort lowers the apparatus technical and energy expenditure considerably, since a central production brings with it corresponding synergy effects.
• the presence of brewing know-how on the decentralized fermentation plants is no longer essential.
• the quality of beer production is standardized, despite the final beer production being carried out in different locations.
• the use of fluidized bed technology ie fluidized bed drying, fluidized bed granulation, fluidized bed spray granulation and / or fluidized bed coating, is particularly suitable for the production of dried wort.
• the particular advantages of these processes are their particular suitability for the production of granules.
• the granules can be coated with one or more additional layers, in particular with additional flavoring agents. Above all, however, the flavorings contained in the dried original wort can be encapsulated so that they do not evaporate during storage and possible transport.
• FIG. 1 shows a flow chart of a conventional beer production process
• FIG. 2 shows a flow chart of the production of original wort granules according to the present invention
• Figure 3 shows a flow diagram of the production of beer, starting from
• FIG. 1 first briefly outlines the process steps used in the brewing industry and the systems normally used for this.
• the process of beer production can essentially are divided into three main processes, namely malt production, wort production and the fermentation process.
• malt In the production of malt, the raw barley grain is processed into malt, with the malting process using the steps of soaking, germinating and kilning. During the steeping process, the grain must absorb water, be supplied with oxygen and be cleaned. The germination then takes place in germination boxes, where fans usually ensure an air supply and turning devices ensure an even layering of the germ material.
• the main purpose of malting is to obtain enzymes and their controllable reactions to the malt ingredients.
• the seedling causes the formation of enzymes that are able to decompose or break down the grain contents. This process primarily affects the breakdown of protein and starch as well as the breakdown of other ingredients.
• the germination process is terminated by the withdrawal of water.
• the expert calls this process Spotify.
• Dehydration is usually achieved by using heat or heat and air flow.
• the kiln gives the malt a characteristic aroma and color, depending on the type, which affects the later type of beer.
• the malt After kilning, the malt usually has a water content of less than 5%, making it storable.
• the malt At the end of malt production, the malt is still in the form of a grain.
• barley which is used as a raw material for malt preparation for bottom-fermented beers, other cereals, such as B. Wheat, rye, spelled and Emmer malted.
• the malt is usually processed into so-called original wort with the addition of water and hops.
• different types of sugar and other starchy raw materials such as corn, rice, other types of grain and / or others can be used uncut cereals are processed. It is also possible to add enzyme preparations and inorganic substances.
• the original wort is produced in the so-called brewhouse, which means all of the systems and / or devices required to produce the original wort.
• the wort production in the brewhouse i.e. the brewhouse process, usually consists of six sub-processes, namely grinding, mashing, clarifying, wort boiling, hot trub separation and wort cooling.
• the malt In order to be able to continue the enzymatic degradation processes in the malt grain that started in the malt house, the malt must be minced in a targeted manner. This process of grinding is usually carried out in a grist mill, which has the task of separating the grain casing, the so-called spelled, from the rest of the grain. The fur must be treated as gently as possible for later use, which is explained in more detail below. When grinding, the starchy flour body should be largely crushed.
• the subsequent mashing usually takes place in a mash tun and a mash pan.
• Mashing means the dissolving of the malt ingredients, especially the starch and the protein substances, and the breakdown of high-molecular organic substances into a water-soluble form by the malting enzymes.
• the insoluble starch is broken down into fermentable sugars.
• Mashing plays a central role in wort preparation, since this process lays the foundations for the wort composition and thus for the beer type and beer quality.
• the mashing process begins with the mixing of a certain amount of shot, the fill and a certain amount of brewing water, the so-called main pour.
• the extract solution present in the mash at the end of the mash is called wort.
• Purification takes place either in the lauter tun or - more rarely - in the mash filter. Purification is generally understood to mean the separation of the soluble components of the mash, namely the wort, from the insoluble components, the so-called spent grains.
• the spent grains mainly consist of the husks and proteins obtained from the grinding, as well as starch and mineral components.
• the entire mash is pumped into the lauter tun.
• the spent grains are deposited on this, while the wort passes through the sieve slots - usually by pumping - out of the lauter tun into the wort pan.
• the spent grains form a filter layer for the purifying wort.
• the refining process can be roughly divided into two sections: the extraction, that is to say the pumping out of the extract solution present in the mash, the wort, and the leaching out of the still-containing spent grain by means of hot brewing water, the so-called spills.
• Other separation techniques have also become known in the recent past.
• the wort boiling takes place in the wort pan. Hops or hop preparations are added in the course of the cooking process, but the addition of sugar is also practiced occasionally. The hop gives the seasoning, and with it the beer that later results from the fermentation, its typical bitter taste. Sugar is added to increase the amount of fermentable and / or non-fermentable extract of the wort solution.
• the so-called original wort is available.
• the original wort content is characteristic of the original wort.
• the original wort content is the percentage of substances dissolved in the wort before fermentation, such as malt sugar, protein substances, vitamins, trace elements and aroma substances.
• the original wort information is given in% Plato or earlier in ° Plato.
• wort boiling evaporation of water to adjust the original wort content, excretion of high-molecular protein (the so-called breakage), inactivation of enzymes to fix the wort composition, sterilization of the wort, isomerization of the bitter bitter substances, formation of flavorings (the so-called MaiUard reaction) and removal of unwanted flavorings. All of these goals are achieved through the effects of heat on wort boiling.
• the hot trub separation is usually carried out in a whirlpool, in which the hot trub initially contained in the original wort is separated from the remaining original wort.
• the hot leek mainly consists of protein substances that have been coagulated by the heat of wort boiling, i.e., have been clumped together.
• the hot lees also contain tannins and other suspended particles.
• the centrifuge effect is exploited by tangential pumping.
• the hot trub collects in a cone shape on the bottom center of the whirlpool.
• the original wort separated in this way is then pumped off.
• Other separator systems can also be used instead of a whirlpool.
• the last sub-process in the brewhouse process is wort cooling, in which the original wort - usually by means of a heat exchanger system - is cooled from almost cooking temperature to the so-called setting temperature of, for example, 6 ° C.
• the chilled wort is also well ventilated. Cooling is necessary before fermentation in order to enable the addition of yeast that can only be can withstand higher temperatures.
• the so-called turning on the wort is called wort in technical jargon.
• the wort immediately after adding the yeast is already referred to as beer or young beer.
• the main fermentation of the cooled original wort takes place in a fermentation tank.
• the yeast added to the wort is able to start alcoholic fermentation.
• the beer is still cloudy, which is usually removed by a so-called kieselguhr filtration. This can be followed by a so-called PVPP stabilization for preservation. An additional carbonization of the beer can also take place.
• the beer then goes into a pressure tank. From there it is filled into bottles, cans, barrels or the like while maintaining the pressure. Before the filling process, a pasteurization can be carried out to preserve the beer.
• FIG. 2 shows the process for the production of dried original wort, in particular original wort aggregate, according to the present invention.
• the Production of the original wort which is in liquid form, is identical to the conventional original wort production as described above. In this regard, reference is therefore made to the explanations for FIG. 1.
• the wort cooling is no longer necessary, but can still be done.
• the original wort is then dried, so that the dried original wort is present in particular in the form of granules, drying agent or powder, which can be transported much more easily than original wort, which mainly consists of water in weight.
• fluidized bed technology ie fluidized bed drying, fluidized bed granulation, fluidized bed spray granulation and / or fluidized bed coating
• fluidized bed technology is on the one hand its special suitability for the production of granules. Above all, however, it was found that with fluidized bed technology, with a suitable temperature profile during drying, in particular at a fluidized bed temperature of 70 to 80 ° C., there was no loss of quality or only a slight loss in quality of the original wort.
• the granules can be coated with one or more additional layers, in particular with additional flavoring agents.
• the aroma substances contained in the dried original wort can be encapsulated, so that they do not evaporate during storage and possible transport.
• Another advantage is better handling, especially better storage stability.
• the conveying and flow behavior and the dust-free properties of the granules have been improved compared to the previous raw materials.
• the main waste product of wort production, the so-called spent grains, is no longer decentralized when the invention is used, which brings about corresponding synergy effects.
• FIG. 3 shows the process of producing beer, starting from dried wort, according to the present invention.
• the dried original wort is first dissolved in water.
• Discontinuously working dissolving techniques in particular batch-wise dissolving tank technology, can be used, but also continuously working dissolving techniques, in particular those dissolving techniques that are used in the field of the production of alcohol-free soft drinks to dissolve crystal sugar.
• the original wort recovered in this way can be subjected to a technical treatment or a treatment with ultraviolet light in order to sterilize or pasteurize the recovered original wort before the yeast is added.
• the backwoven original wort is brought to a tempera that is suitable for adding yeast. This is followed by the conventional fermentation process. In this regard, reference is therefore made to the above explanations for FIG. 1.
• Continuous beer production is made possible by the present invention.
• the previous attempts to achieve a continuous beer production failed because the brewhouse process was only carried out batchwise.
• continuous fermentation is already possible according to the state of the art, which, however, cannot be used effectively due to the discontinuous brewhouse process.
• the original wort granulate can be stored in a fermentation plant, in particular in silos, so that a plant for continuous fermentation can be fed continuously with redissolved original wort. This enables effective utilization of a continuous fermentation plant.
• there is the problem with the discontinuous brewhouse process that the extract content the liquid original wort is not uniform due to the so-called preliminary and subsequent runs of water.
• Vacuum evaporators are based on the principle that the boiling point drops considerably by reducing the pressure. The boiling point of water can be lowered to 35 ° to 45 ° at a pressure close to 0 bar. In the first evaporator stage, only one energy is required to operate a vacuum pump, through which water vapor is extracted. As a result, a considerable amount of water can already be extracted from the liquid original wort using only a small amount of energy. In addition, unwanted, volatile aromas are removed.
• a vacuum evaporator can also be used during wort boiling in order to achieve an energy-saving main purpose of wort boiling, namely the removal of water by nominally about 8%.
• the wort is boiled for 60 to 90 minutes in order to obtain a defined extract content by steam generation and in order to remove volatile, undesirable aroma substances. This process can be significantly shortened by a vacuum evaporator, so that the energy supplied for wort boiling can be reduced accordingly.

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• Chemical & Material Sciences (AREA)
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• Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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• 2002
  • 2002-02-27 US US10/476,315 patent/US20050003041A1/en not_active Abandoned
  • 2002-02-27 AU AU2002244732A patent/AU2002244732A2/en not_active Abandoned
  • 2002-02-27 DK DK02712929T patent/DK1385931T3/da active
  • 2002-02-27 AT AT02712929T patent/ATE366300T1/de active
  • 2002-02-27 CA CA002447639A patent/CA2447639C/en not_active Expired - Lifetime
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  • 2002-02-27 JP JP2002585577A patent/JP2004524045A/ja active Pending
  • 2002-02-27 WO PCT/EP2002/002110 patent/WO2002088294A1/de not_active Ceased
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• 2011
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