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
  • C12C7/01—Pretreatment of malt, e.g. malt grinding
• • 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
  • C12C7/04—Preparation or treatment of the mash
• • 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
  • C12C1/00—Preparation of malt
  • C12C1/02—Pretreatment of grains, e.g. washing, steeping
• • 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
  • C12C1/00—Preparation of malt
  • C12C1/16—After-treatment of malt, e.g. malt cleaning, detachment of the germ

Definitions

• the invention relates to a process for wholegrain conditioning, in particular of brewing cereals, such as e.g. of barley malt and the processing of this completely cooked cereal in brewing technology.
• Brewing cereals are mechanically comminuted in the brewing process prior to further processing, e.g. by grinding with roller, hammer or corrugated disc mills or rotor-stator systems.
• roller mills to improve the grinding result, moisten the brewing agent with conditioning worms by max. 2% water content also state of the art, in so-called Weichkonditio- n michsmühlen a water content of up to 16% in a so-called soft shaft is fed to the malt.
• the residence time of the malt in the moistening zone is in the range of about 60 seconds.
• This residence time is not sufficient for the water to be completely absorbed by the malt and at least part of the supplied water still adheres to the glume in free form , Due to this short residence time, as well as the naturally caused uneven Komgrössen the grain, a homogeneous water absorption within the batch is not guaranteed.
• the lauter tun or the mash filter are generally used to separate the water from the liquid.
• the solid, non-water-soluble parts of the cereal grain, the husks form a filter layer, through which the liquid (wort) is drawn down and filtered. If the husks and seedlings are comminuted too severely during scraping due to lack of elasticity, on the one hand an increased solution can be undesirable ingredients such as polyphenols, lipids, etc. enter the wort and continues to take place a significant negative impact on the structure of the filter layer with the result of a slowed down Explanation of the wort.
• a grist mill for malt with a current shotgun measurement (DE-A-10218424), a wet scraping (DE-A-10255504 and others), an encapsulated, air-free scraping (DE-A-19740036) or an extrusion of malt meal (DE-A-19740036). A-3212390).
• the invention has for its object to develop a method for whole grain conditioning of brewing cereals used for beer to the quality of humidification of brewing cereals, in preparation for the milling process to improve so that by a homogeneous moistening of each grain to 20 % Water content, without free surface water, at the same time the elasticity of husks and leaf germ is increased so that husks and leaf germs emerge from the milling process almost without mechanical damage and thus the subsequent steps in the brewing process, mashing, lautering , wort boiling and fermentation can be designed with optimal raw material and process parameters.
• the bulkiness of the shot produced by the process according to the invention allows in the process step of FesWlüssigtrennung by about 10 to 15% higher flow rates compared to shot, which was prepared according to the described prior art, which is synonymous with shorter cycle times.
• Another technological advantage results from the high number of seedlings completely preserved and thus possibly completely separable seedlings, as from these harmful to the brewing process ingredients of the seedlings such as lipids u.a. in the mash are less extractable.
• the high proportion of whole seedlings makes it possible to fractionate the meal into husks, seedlings and meal bodies by known mechanical processing techniques, whereby the husks can be fed back to the process completely or proportionally at a later time. If the unfractionated meal is mashed, it can already be observed at the time of mashing that the seedlings obtained as a whole can float as a top layer on the mash and be separated there.
• a further procedural advantage of the optimized homogeneous moistening of the meal body is a forced reaction kinetics in the enzymatic substance conversions during the mashing process.
• the moistening of the brewing agent according to the invention takes place at least in one stage by the use of humid air or in two stages by forming with small amounts of water of 1 to 3%, subsequent spreading, subsequent second netting and, if necessary, a second setting to the desired final moisture content.
• the quantities of water necessary for the required degree of marrowiness of the meal body as well as the required elasticity of the spelled and seedling can be absorbed very quickly by the grain, so that no free surface water which negatively influences the process remains.
• the brewing grain optimally prepared for the mechanical comminution process is subsequently fed to a mechanical comminution. This can be done via the mills known in the brewing technology as state of the art, wherein the wholegrain-conditioned brewing cereals can be ground both dry and wet.
• the brewing cereal moistened by the method according to the invention can also be crushed and mashed with high throughput capacities specially adapted to the requirements of this malt. '
• An additional advantage of the process according to the invention in the milling of the whole-grain-conditioned malt in the area of explosion protection is that the moisture content of the malt significantly reduces the risk of a dust explosion and thus the roller mills of the bread grain mills can be used.

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)
• Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
• Cereal-Derived Products (AREA)
• Alcoholic Beverages (AREA)
• Disintegrating Or Milling (AREA)
• Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Priority Applications (10)

Applications Claiming Priority (2)

Publications (1)

Family

ID=37680660

Family Applications (1)

Country Status (11)

Families Citing this family (2)

Citations (6)

Family Cites Families (9)

• 2006
  • 2006-05-09 DE DE102006021777A patent/DE102006021777A1/de not_active Withdrawn
  • 2006-10-09 US US12/300,083 patent/US8141799B2/en not_active Expired - Fee Related
  • 2006-10-09 BR BRPI0621759-1A patent/BRPI0621759A2/pt not_active Application Discontinuation
  • 2006-10-09 DE DE502006005433T patent/DE502006005433D1/de active Active
  • 2006-10-09 WO PCT/CH2006/000552 patent/WO2007140630A1/de not_active Ceased
  • 2006-10-09 MX MX2008014152A patent/MX2008014152A/es active IP Right Grant
  • 2006-10-09 EP EP06790935A patent/EP2029720B1/de not_active Not-in-force
  • 2006-10-09 CA CA2654766A patent/CA2654766C/en not_active Expired - Fee Related
  • 2006-10-09 DK DK06790935.8T patent/DK2029720T3/da active
  • 2006-10-09 KR KR1020087025024A patent/KR101309606B1/ko not_active Expired - Fee Related
  • 2006-10-09 JP JP2009513528A patent/JP4868551B2/ja not_active Expired - Fee Related
  • 2006-10-09 AT AT06790935T patent/ATE449158T1/de active

Patent Citations (6)

Also Published As

Similar Documents

Legal Events