WO2017013063A1 - Procédé et récipient pour le traitement thermique d'un moût lors de la fabrication de bière ou de boissons - Google Patents

Procédé et récipient pour le traitement thermique d'un moût lors de la fabrication de bière ou de boissons Download PDF

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Publication number
WO2017013063A1
WO2017013063A1 PCT/EP2016/067056 EP2016067056W WO2017013063A1 WO 2017013063 A1 WO2017013063 A1 WO 2017013063A1 EP 2016067056 W EP2016067056 W EP 2016067056W WO 2017013063 A1 WO2017013063 A1 WO 2017013063A1
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WO
WIPO (PCT)
Prior art keywords
wort
vessel
cross
interior
sectional area
Prior art date
Application number
PCT/EP2016/067056
Other languages
German (de)
English (en)
Inventor
Klaus Gehrig
Klaus Karl Wasmuht
Tobias Becher
Konstantin Ziller
Original Assignee
ZIEMANN HOLVRIEKA GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ZIEMANN HOLVRIEKA GmbH filed Critical ZIEMANN HOLVRIEKA GmbH
Priority to EP16739488.1A priority Critical patent/EP3325599A1/fr
Priority to CN201680035731.7A priority patent/CN108291181A/zh
Publication of WO2017013063A1 publication Critical patent/WO2017013063A1/fr

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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
    • C12C13/02—Brew kettles
    • 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
    • C12C13/02—Brew kettles
    • C12C13/08—Brew kettles with internal heating elements
    • 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 a method and a vessel for heat treating a wort in the beer or beverage production and a corresponding use.
  • beer production includes all processes for the production of beer, including non-alcoholic beer, but the term “beer production” may also include processes for the production of beer-containing beverages and / or wort-based beverages.
  • the term "lower area of the vessel” includes at least one of the following areas of the vessel, in particular the interior of the vessel: the area of a bottom of the vessel, one adjacent to the ground arranged part / area of a side wall; and a lower portion or lower end portion of a side wall of the vessel.
  • the term "upper region of the vessel” includes at least one of the following areas of the vessel, in particular the interior of the vessel: the area of the seasoning mirror, preferably the area below the seasoning mirror; the area of a lid of the vessel adjacent to the lid arranged part of the side wall, and an upper portion or upper end portion of a side wall of the vessel.
  • all indicated temperatures in particular the first temperature Tl, the second temperature T2, and the third temperature T3, respectively refer to the atmospheric pressure of the environment at normal zero (sea level).
  • the invention is not restricted to the pressure conditions and thus to the temperatures specified in the application and in particular in the claims at normal zero (sea level), but also the pressure conditions or temperatures as part of the disclosure of the invention, which apply to locations refer to a different height from the sea level.
  • the disclosure of this invention also includes the corresponding temperature ranges, in particular for the first temperature Tl, the second temperature T2 and the third temperature T3, which apply to locations from sea level to 5,000 m above sea level.
  • the pressure ratios in the vessel according to the invention by establishing a vapor overpressure in the context of the process according to the invention such that the boiling point of the wort to be treated is in the range of the temperature ranges specified in the main claim, in particular especially in the range of the second and / or third temperature. If the heat treatment takes place at overpressure, correspondingly higher temperature ranges for the first, second and third temperature according to the main claim are to be considered.
  • bar-ü means an overpressure indicated in the unit "bar”, namely the pressure difference to the prevailing ambient pressure.
  • the process for heat treating, preferably for cooking, a seasoning in beer or beverage production comprises at least the steps:
  • the at least one inlet opening is arranged in a lower region of the vessel or at the level of the lower region of the vessel;
  • the wort has a second temperature immediately before passing through the at least one inlet opening into the interior space;
  • the at least one outlet opening is arranged in an upper region of the vessel or at the level of the upper region of the vessel;
  • the first temperature is set such that the third temperature, in particular after reaching a steady state, a by 0.2 to 8 ° C, preferably by 0.5 to 5 ° C, in particular by 0.5 to 2 ° C, lower temperature than the second temperature; and preferably repeating steps (a) to (c) one or more times, wherein in each case the wort removed in step (c) is fed to the treatment after step (a).
  • a wort is heated to about 95 to 106 ° C, for example, in a conventional external boiler or conventional internal boiler and fed to the lower portion of a vessel, which serves to receive the wort during the heat treatment, by means of a feeder.
  • a vessel which serves to receive the wort during the heat treatment
  • the heated wort is introduced into the interior in the lower region of the vessel.
  • the vessel may be partially or completely filled with wort.
  • the temperature of the wort in the feeder more specifically, the temperature of the wort immediately before passing through the at least one inlet port, is greater than the temperature of the wort located in the interior, more precisely than the temperature of the wort immediately prior to passage through the at least one outlet opening.
  • the vapor bubbles take on their way through the wort on their larger specific surface upwards to be evaporated substances such as undesirable flavoring agents, in particular dimethyl sulfide (DMS), and transport them into the vapor phase above the seasoning mirror.
  • DMS dimethyl sulfide
  • the thus treated wort is advantageously depleted of substances to be evaporated according to the principle of a stripping. It is a further advantage that can be completely dispensed with a feed of a foreign gas to achieve an enrichment of the wort with unwanted volatiles.
  • the wort present in the interior in the stationary state is preferably kept at its respective boiling temperature, which is determined, inter alia, by air pressure, pressure in the vapor phase above the wort level and / or optionally geodetic height of the wort column.
  • Stationary here temporal and fluidic here means that the energy that is supplied by the heating device of the wort in step (a) of the process, in substantially the same amount by the delivery of the vapor bubbles to the vapor phase and other losses are returned.
  • a constant temperature of the wort at each measurement point (Tl to T3) sets.
  • a gentle "boiling" suffices in the sense of a slight simmering, wherein the boiling point of the wort does not necessarily have to be achieved in accordance with the invention
  • the vapor bubble formation according to the invention can also be achieved even before the wort is heated to the final temperature of the heat treatment of inpatient status occur at least to a limited extent.
  • the wort in step (c) of the process according to the invention, can be removed in the region below the wort level, preferably in the range from greater than 0 to less than 100 cm, in particular in the range from greater than 0 to less than 50 cm, below the seasoning level.
  • the path is traversed by the steam bubbles to be flown through Spice column enlarged.
  • the extended flow path of the vapor bubbles up the contact time between vapor bubbles and wort is increased, whereby the Ausdampfeffizienz for undesirable volatiles and thus the depletion of undesirable substances is further increased.
  • outlet opening or the outlet openings are so far away from the seasoning mirror when extracting the wort, that a retraction of steam or air from the vapor phase above the wort level is omitted in the effluent from the interior wort.
  • step (b) a first flow velocity VI of the wort W immediately before passing through the at least one inlet opening E in the interior I to a mean Strömungsgeschwindi gkei t in the range of 2 to 3 m / s are set.
  • a second flow velocity V2 of the wort W as it flows through the interior I preferably a region of the interior I of the vessel P, which has a largest, in the interior I horizontally arranged cross-sectional area Amax of the interior I, to an average flow rate be set in the range of 0, 1 to 10%, preferably 0.2 to 5%, in particular 0.5 to 2% of the first flow velocity VI.
  • the wort W can be prepared by means of
  • the first cross-sectional area Ain is arranged horizontally in the interior I of the vessel.
  • the first cross-sectional area Ain has between 10 and 100%, preferably between 50 and 100%, in particular between 70 and 100%, of the largest, horizontally arranged cross-sectional area Amax of the interior I.
  • the first cross-sectional area Ain is preferably arranged at a normal distance of at most 100 cm, preferably at most 70 cm, in particular at most 50 cm, away from the at least one inlet opening E.
  • the inflowing stream flowing in through the feed device into the interior of the vessel can be fanned out in the interior, ie distributed over a larger area. It is particularly preferred if the inflowing wort flow is possible evenly distributed over the entire cross-sectional area of the interior or a large part thereof. The greater the cross-sectional area flowed through or covered by the inflowing wort in relation to the largest cross-sectional area (diameter of the inner space) of the inner space, the greater the homogeneity of the wort body in terms of composition and temperature, and the lower the risk of formation of dead spaces.
  • the fanning of the wort flow is so pronounced spatially or with respect to the flowed cross-sectional area that the cross-sectional area covered by the inflowing wort becomes as large as possible even at a slight distance from the inlet opening or the inlet openings.
  • the inflowing wort detects shortly after exiting the inlet opening or openings and therefore at a small distance of less than 100 cm or even less than 70 or 50 cm, from the Inlet opening or the inlet openings, the entire cross-sectional area of the interior of the vessel or at least a large part thereof.
  • the Würzestroms which corresponds to a cross-sectional enlargement, advantageously reduces the flow velocity of the wort and thereby generates a pressure increase of the wort to a certain extent by damming the inflowing wort, whereby the formation of the vapor bubbles is supported by forming so-called detachment areas.
  • a rapid cross-sectional widening, such as in certain diffusers, and a consequent steep increase in pressure can lead to the separation of the fluid, here the wort, from the wall.
  • the wort W can be withdrawn from the vessel P by means of the at least one outlet opening A over the circumference or to the extent of a second cross-sectional area Aout.
  • the second cross-sectional area Aout in the interior I is arranged horizontally.
  • the second cross-sectional area Aout may have between 20 and 100%, preferably between 50 and 100%, in particular between 70 and 100%, of the largest, horizontally arranged cross-sectional area Amax of the interior I.
  • the second cross-sectional area Aout is preferably arranged at a normal distance of at most 100 cm, preferably at most 70 cm, in particular at most 50 cm, away from the at least one outlet opening A.
  • At least a partial volume of the wort W can pass through the steps (a) to (c) at a frequency of 5 to 40 per hour, preferably 10 to 20 per hour. At this Umpumpfrequenz a high homogeneity of the wort body and a uniform thermal treatment of the wort are achieved.
  • a partial volume flow of the wort W heated according to step (a) can be introduced into the vessel P above the wort level WS and preferably in the direction tangential to the side wall S of the vessel P.
  • the flow rate of this partial volume flow of the wort W may preferably be 2 to 4 m / s.
  • this partial volume flow of the wort W may preferably be 1 to 10%, in particular 1 to 5%, of the total volume flow of the wort W heated according to step (a).
  • a possible foam formation on the wort surface can be effectively suppressed or reduced.
  • the object is achieved by the vessel according to claim 9.
  • Advantageous embodiments of the vessel according to the invention are Subject of the dependent claims.
  • the advantages discussed above for the method according to the invention result analogously.
  • a vessel P for receiving a wort W during or for the heat treatment of the wort W, preferably during the boiling of the wort W, during the beer or beverage production, preferably a wort vat or a wort kettle, is disclosed.
  • This vessel is preferably suitable for carrying out the method according to the invention.
  • the vessel P has at least one side wall S, a bottom B, a feeding device Z for the wort W, the feeding device Z having at least one inlet opening E for feeding the wort W into the interior I of the vessel P, the at least one Inlet opening E is arranged in a lower region of the vessel P or at the level of the lower region of the vessel P, and a discharge device X for the wort W, wherein the Abiuhr worn X at least one outlet opening A for discharging the wort W from the interior I of the vessel P and wherein the at least one outlet opening A is arranged in an upper region of the vessel P or at the level of the upper region of the vessel P.
  • the at least one inlet opening E may be arranged in the range from 0 to 100 cm, preferably 0 to 50 cm, above the lowest point U of the interior I of the vessel P which comes into contact with the wort W when the vessel P filled with wort W is.
  • the feeder Z can spread the wort W by means of the at least one inlet opening E on a first cross-sectional area Ain or on a surface in the size of a first cross-sectional area Ain or fanned.
  • the first cross-sectional area Ain in the interior I is arranged horizontally.
  • the first cross-sectional area Ain is between 10 and 100%, preferably between 50 and 100%, in particular between 70 and 100%, of the largest, horizontally arranged cross-sectional area Amax of the interior I.
  • the first cross-sectional area Ain can be arranged at a normal distance of at most 100 cm, preferably at most 70 cm, in particular at most 50 cm, away from the at least one inlet opening E.
  • the at least one inlet opening E may be a plurality of inlet openings.
  • the at least one outlet opening A may be at most 100 cm, in particular at most 50 cm, below the wort level WS, when the vessel P is filled with wort W.
  • the discharge device X can collect or remove the wort W by means of the at least one outlet opening A in the circumference of or over a second cross-sectional area Aout.
  • the second cross-sectional area Aout in the interior I is arranged horizontally.
  • the second cross-sectional area Aout may be between 20 and 100%, preferably between 50 and 100%, in particular between 70 and 100%, of the largest horizontally arranged cross-sectional area Amax of the vessel P.
  • the second cross-sectional area Aout can be arranged at a normal distance of at most 100 cm, preferably at most 70 cm, in particular at most 50 cm, away from the at least one outlet opening A.
  • the at least one outlet opening A may be a plurality of outlet openings. This facilitates the collection of the wort stream over a large area.
  • the vessel P may further comprise a heating device K, preferably an internal boiler or an external boiler, for heating the wort W.
  • the heating device K may be arranged in the interior I or outside the vessel P.
  • the vessel according to the invention is preferably used to carry out the process.
  • the vessel according to the invention is used in the heat treatment, preferably in cooking, a wort in beer or beverage production.
  • the process according to the invention can preferably be operated continuously.
  • the wort removed in step (c) is continuously (again) heated according to step (a) and then introduced into the vessel according to step (b).
  • the process can also be operated batchwise.
  • the vessel according to the invention may have a side wall in the shape of a cylinder.
  • the vessel according to the invention is not limited thereto, but may also have a side wall with oval, semi-circular or polygonal (preferably three to twelve corners) cross-sectional shape.
  • the H / D ratio of the vessel according to the invention may be 0.5 to 1.5, preferably 0.75 to 1.5, in particular 0.9 to 1.2.
  • H / D ratio of the wort body in the vessel is slimmer and higher, which extends advantageous for the same volume, the distance for the vapor bubbles, as explained above.
  • a larger ratio of the first cross-sectional area according to claim 4 to the largest, horizontally arranged cross-sectional area is achieved according to claim 4.
  • the feed device of the vessel according to the invention may be formed as a simple cylindrical pipe socket at the lower end of the bottom of the vessel, wherein the bottom in this case, for example, has a conical, tapering down shape.
  • the supply device may alternatively be designed as at least one funnel or inlet distributor open at the top, each having at least one inlet opening (similar to a diffuser). Due to the funnel shape, the wort flow is advantageously fanned out and the flow velocity is slowed down.
  • the feed device is designed as a plurality of funnels, it is preferable to arrange these uniformly distributed over the cross-sectional area of the interior of the vessel.
  • a plurality of the funnels can alternatively also be arranged on one or more circular lines in the interior.
  • the cross-sectional area of the interior can be flown even more comprehensively.
  • the feeder may also be formed as at least one loop with a plurality of openings (similar to a perforated tube) as inlet openings. This shape means a simple construction, easy installation and good cleanability of the located in the interior of the vessel part of the feeder.
  • the feed device can be designed in the form of a pipe or pipe piece, wherein the inlet opening can be realized, for example, by an open pipe end or a wall of the pipe which is perforated over the entire area or over the entire surface.
  • the tube can be guided through the bottom and / or sides of the vessel.
  • the part of the pipe or pipe piece located in the interior may have various shapes. For example, annular or star-shaped or polygonal shapes of the tube are conceivable.
  • the tube cross section may have any desired geometric shape, in particular a circle.
  • the feeding device and also the discharge device can each be supplemented with other elements, such as inlet or outlet baffle plates or other flow guide elements, which reinforce or support a flow fanning or collection.
  • the feeder is located wholly or substantially completely outside the interior of the vessel (when the inlet ports are located at, for example, the sidewall) or portions thereof within and portions thereof outside the vessel (e.g. Carrying out a pipe as feeding device through the side wall and / or the bottom of the vessel and continuation of the tube in the interior).
  • the inlet opening or the inlet openings of the feed device can in
  • the inlet openings may be arranged in the interior, while another part of the inlet openings is arranged in the bottom and / or in the side wall.
  • the inlet openings may be arranged only in the interior, only in the ground, only in the side wall or both in the bottom, as well as in the side wall.
  • the at least one inlet opening can be designed in the form of an opening of any shape, for example as a circular hole (bore) or as a slot.
  • the design and arrangement of the feeder and in particular its at least one inlet opening pursues the goal of uniformly distributing the vapor bubbles formed on or after the exit of the heated wort from the inlet opening over the largest possible cross-sectional area of the interior of the vessel.
  • the size of the resulting vapor bubbles can advantageously be influenced in such a way that a high mixing and / or an efficient discharge of undesirable flavorings is achieved.
  • the generation of smaller vapor bubbles is preferred since a larger specific surface area and thus an associated larger phase boundary between the vapor bubble and the wort body result. The larger the specific surface, the more effective the discharge of unwanted flavorings.
  • the discharge device according to the invention can basically assume any of the designs of the embodiments of the supply device described above.
  • the shape of the discharge device is not limited thereto.
  • the outlet openings may have any of the designs described above for the inlet openings.
  • the discharge device may have the same shape as the supply device provided there, but the discharge device and the supply device may also have different configurations in the same vessel.
  • the inlet openings may have the same shape as the outlet openings. However, they can also have different designs from each other.
  • the discharge device differs fundamentally from the supply device with regard to its arrangement in or on the vessel according to the invention.
  • the discharge device of the vessel according to the invention can be arranged for example at the upper end of the interior or in the region of the upper end portion of the side wall.
  • the removal device is preferably arranged in the region of the seasoning mirror, in particular below the seasoning level in the wort body.
  • outlet openings are arranged in such a way that they are always covered with wort when the method is carried out. This avoids the entrainment of air or vapor from the vapor phase above the wort level.
  • the discharge device may, but need not be fixed in or attached to the vessel.
  • the discharge device or at least the outlet opening (s) can also be mounted so as to be movable relative to the vessel, so that the arrangement of the discharge device or at least the outlet opening (s) can be adapted to the height of a (south-wedge) fluctuating seasoning mirror.
  • the outlet openings in the interior can be arranged at different heights for the same purpose.
  • the discharge device may alternatively be formed as at least one downwardly or upwardly open funnel or outlet collector, each with an outlet opening.
  • the funnel shape advantageously combines the wort flow. It is particularly advantageous if the drainage device designed as at least one funnel is arranged as one or more upwardly open funnels in the vessel below the seasoning level. As a result, the wort flowing from below and below the wort level is sucked into the wort body when it is drawn off into the (or) upwardly open funnel. In this case, in the region of the discharge device, the flow direction of the wort flowing from the bottom upwards is reversed Area of the funnel edge. Inside the funnel, the flow of wort is directed from the funnel edge to the funnel neck, ie, substantially from top to bottom.
  • the discharge device is designed as a plurality of funnels, it is preferable to arrange these uniformly distributed over the cross-sectional area of the interior in the upper region of the vessel.
  • a plurality of the funnels can alternatively also be arranged on one or more circular lines in the interior. Through a plurality of funnels, the wort can be "sucked" over an even larger cross-sectional area.
  • the discharge device can also be designed as at least one ring line with a plurality of openings as outlet openings.
  • This shape means a simple construction, easy installation and good cleanability of the located in the interior of the vessel part of the discharge device.
  • the discharge device may be designed in the form of a pipe or pipe section, wherein the outlet opening may be realized by a wall of the pipe which is perforated over part of the area or over the whole area.
  • the tube can be guided through the lid and / or the side wall of the vessel.
  • the part of the pipe or pipe piece located in the interior may have various shapes.
  • annular or star-shaped or polygonal shapes of the tube are conceivable.
  • the pipe cross section may have any geometric shape, in particular a circle.
  • the discharge device is completely or essentially completely outside the interior of the vessel (if the outlet openings are arranged, for example, in the side wall). or parts of them are arranged inside and parts thereof outside the vessel (for example, when a pipe is passed through the side wall and / or the lid of the vessel as a discharge means and the interior of the pipe is continued).
  • the outlet opening or the outlet openings of the discharge device can be arranged in the interior of the vessel according to the invention and / or in the side wall of the vessel and / or in the lid of the vessel. All combinations are possible here.
  • a part of the outlet openings may be arranged in the interior, while another part of the outlet openings is arranged in the side wall.
  • the outlet openings may be arranged only in the interior, only in the lid, only in the side wall or both in the lid, as well as in the side wall.
  • the at least one outlet opening in the interior can be arranged centrally in the plan view or in the area around the central axis (for example concentrically).
  • the invention may also include a system for heat-treating, preferably for cooking, a wort in beer or beverage production, in particular for carrying out the method according to the invention, the system comprising at least: the vessel according to the invention as described above and a heating device, preferably one Internal boiler or an external boiler, for heating the wort.
  • the heating device may be arranged in the interior of the vessel or outside the vessel.
  • Fig. 1 shows an embodiment of the vessel P according to the invention in the cross-sectional view.
  • the vessel P has a cone-shaped bottom B, a cylindrical side wall S, and a lid D with a fume extractor tube.
  • an external boiler K which is connected in each case via a wort line to the feed device Z and the discharge device X.
  • the feeder Z is formed in this embodiment as a tubular feed line, which adjoins the end portion of the cone-shaped bottom B.
  • An inlet opening E represents the connection between the feed device Z and the interior I of the vessel P.
  • the discharge device X is arranged, which is mounted as a ring line outside on the side wall.
  • the side wall S and the discharge device X have openings at regular intervals, which form a fluid connection from the interior I to the discharge device X as outlet openings A.
  • the vessel P is almost completely filled with the wort W.
  • the outlet openings A are arranged below the wort level WS.
  • the wort W is heated in the outdoor boiler to a temperature Tl, which is preferably measured at the exit from the external boiler K.
  • the thus warmed wort W is supplied via a line of the feeder Z.
  • the wort enters the interior I through the inlet opening E, with the wort flow fanning out and its flow velocity being reduced.
  • the wort W at the inlet opening E to a flow velocity VI, which is higher than the flow rate V2 of the wort W at the location of the interior I, where the interior I has the largest horizontally arranged cross-sectional area Amax.
  • the warmer wort W with the temperature T2 impinges on the wort W present in the interior at a lower temperature. Due to this temperature difference and / or the fanning of the wort flow, vapor bubbles O are formed in the region of the inlet opening E.
  • the wort flow flows upwards in the interior I in the direction of the wort level WS.
  • the wort W passes shortly below the wort level WS through the outlet openings A and is drawn off by means of the discharge device X.
  • the wort has a temperature T3, which is lower than the temperature T2 before entering the interior I of the vessel P.
  • the withdrawn wort W can be heated again in the external boiler K to the temperature Tl and by means of the feeder Z - as described above - are introduced into the interior I of the vessel P.
  • the vapor bubbles O rise in approximately the same direction as the wort stream, namely upwards, but have a different speed to the wort stream.
  • the vapor bubbles pick up unwanted volatiles from the wort to saturation. This achieves an efficient depletion of the wort on the unwanted substances, such as DMS.
  • the ascending vapor bubbles O ensure intensive mixing of the wort body, so that the formation of dead zones, ie areas in the wort body which are not or only slightly involved in intensive mass transfer by mixing, are avoided or at least reduced.
  • FIG. 2 shows a cross-sectional view of an alternative embodiment of the vessel P according to the invention.
  • the inlet opening E is formed as a plurality of inlet openings E, which are arranged at a distance from one another in the conical bottom B of the vessel P.
  • a larger cross-sectional area Ain is detected by the rising wort W through the plurality of inlet openings E, whereby the extent of mixing is improved.
  • the vessel P in Fig. 2 illustrated embodiment, a Abiuhr sensible X, which is executed in the interior I next to a discharge line to the outside as two upwardly open hopper.
  • the open ends of the funnels represent the outlet openings A and are arranged below the seasoning mirror WS.
  • the upflowing wort W and the ascending vapor bubbles O move in the interior I past the funnels of the discharge device X, wherein the vapor bubbles O rise up to the seasoning mirror WS and pass there into the vapor phase above the seasoning mirror WS.
  • the ascending wort at the edge of the respective funnel is diverted by roughly 180 ° due to the suction by the discharge device X, enters the respective funnel through the outlet openings A and is discharged to the outside via the discharge line.
  • the wort W can be heated in the heating device K and fed to the vessel P via the feed device Z.
  • the outlet openings A of the funnels are arranged close to the wort level WS in order to achieve the longest possible flow path of the wort W for the purpose of as far as possible depletion with volatile substances.
  • FIG. 3 is a cross-sectional view of another embodiment of the vessel P according to the invention.
  • the vessel P has as bottom B on a dished bottom.
  • the feeding device Z is on the one hand designed as a loop. This has, for example, on its upper side and / or laterally round and evenly spaced apart openings as the inlet openings E.
  • the design of the feed Z as a loop is structurally simple and advantageously achieves a large, detected by the inflowing wort cross-sectional area Ain.
  • the feed device Z described above can be supplemented, for example, by a further feed device Z ', which can be designed like the discharge device X of the embodiment according to FIG.
  • the Zuwoodeinri rectification Z ' is arranged in the lower region of the vessel.
  • the discharge device X is designed as a ring line with discharge line.
  • this ring line on its top, bottom and / or laterally outwardly and inwardly slit-shaped or round openings, which are uniformly spaced apart and serve as the outlet openings A.
  • the removal of the wort W can be achieved over a large cross-sectional area Aout in the upper region of the wort body.
  • the cross-sectional view of FIG. 4 shows a further embodiment of the vessel according to the invention P. This has like the embodiment of FIG. 3 designed as a dished bottom B floor.
  • the feeder Z is formed as a plurality of upwardly open funnels, which are equally spaced from each other placed on a loop.
  • the funnel edges represent the inlet openings E of the wort in the interior I. Due to the shape of the funnels, a further improved diversification of the wort flow takes place, so that in this arrangement a large cross-sectional area Ain flowed through or flowed through by the wort is achieved.
  • the discharge device X shown in this embodiment consists of a discharge pipe, from which branch off a plurality of pipe sockets downwards, which dive into the wort.
  • the pipe sockets have at their respective end portion a perforated or apertured wall. These perforations or openings are the outlet openings A of the discharge device X.
  • the shape and arrangement of the discharge device X is selected analogously to the reasons discussed above so that the outlet openings A are arranged as close as possible to the wort level WS. On the other hand, the arrangement is chosen so that the outlet openings A are sufficiently far away from the wort level WS, so that during the withdrawal of the wort W, an intake of air or steam from the supernatant vapor phase is effectively avoided.
  • FIG. 5 shows a sectional view through an embodiment of the vessel P according to the invention (for example the embodiment of FIG. 4) in plan view.
  • the feed device Z is designed as a plurality of funnels, which are arranged on a circle evenly spaced from each other.
  • the openings on the respective funnel edge (circles of larger diameter) of the feed device Z are identified as the inlet openings E.
  • the area covered by the fanned from the influx through the inlet openings E spelled area Ain and the largest, in the interior I horizontally arranged cross-sectional area Amax indicated (analogous to FIG. 4). It can be seen that the area Ain is smaller, but not significantly smaller than Amax.
  • FIG. 6 shows a variant of the system described with an internal boiler K as a heating device, which is surrounded by the wort body W, but is closed by wort body W. This saves space for the installation of the device. Isolation of the heater (as with an outdoor boiler) is not required. When heating thus radiation losses are eliminated.
  • the heated wort stream is passed through the internal boiler and then introduced via the inlet openings E at the bottom of the vessel B.
  • the wort is drawn off in the upper region of the wort body W through the outlet opening A of a discharge device X, as described, for example, in connection with the embodiment shown in FIG. 2, and fed to the inner cooker K heated, for example, by steam.
  • the wort W heated in the internal boiler is introduced in the region of the bottom B into the interior I of the vessel G by means of the feed device Z and its inlet opening E.
  • a partial flow of the wort W can also be supplied to the wort body W via an impact shield C, as described above.
  • the present invention is not limited to the above-described embodiments of the vessel according to the invention and the method according to the invention. On the contrary, for example, all feeding devices Z described in the application documents can be combined with all described discharge devices X and other constituents of the vessel P in a vessel P according to the invention.

Abstract

L'invention concerne un procédé de traitement thermique d'un moût (W) lors de la fabrication de bière et de boissons, le procédé comprenant au moins les étapes suivantes: a) Chauffage du moût (W) à une première température (T1) située dans une plage de 95 à 106 °C dans une installation de chauffage (K); (b) Transfert du moût (W) ainsi chauffé dans la cavité interne (I) d'un récipient (P) à travers au moins une ouverture d'entrée (E) d'un dispositif d'amenée (Z).
PCT/EP2016/067056 2015-07-21 2016-07-18 Procédé et récipient pour le traitement thermique d'un moût lors de la fabrication de bière ou de boissons WO2017013063A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP16739488.1A EP3325599A1 (fr) 2015-07-21 2016-07-18 Procédé et récipient pour le traitement thermique d'un moût lors de la fabrication de bière ou de boissons
CN201680035731.7A CN108291181A (zh) 2015-07-21 2016-07-18 一种在啤酒生产或饮料生产中麦汁热处理的方法和容器

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DE102015111837.8 2015-07-21
DE102015111837.8A DE102015111837B3 (de) 2015-07-21 2015-07-21 Verfahren und Gefäß zum Wärmebehandeln einer Würze bei der Bier- oder Getränkeherstellung

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WO2017013063A1 true WO2017013063A1 (fr) 2017-01-26

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CN (1) CN108291181A (fr)
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DE102021115304B3 (de) 2021-06-14 2022-10-06 ZIEMANN HOLVRIEKA GmbH Verfahren und Vorrichtung zum Ermitteln einer Soll-Temperatur einer Würze für eine thermische Behandlung der Würze in einer Brauerei und entsprechende Verwendung

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EP1469062A1 (fr) * 2003-04-15 2004-10-20 Anton Steinecker Maschinenfabrik GmbH Procédé et appareil pour la préparation de la bière
DE102004053413A1 (de) * 2004-11-05 2006-05-11 Ziemann Ludwigsburg Gmbh Verfahren zur Behandlung von Bierwürze und Vorrichtung zum Durchführen des Verfahrens
DE102005021782A1 (de) * 2005-05-11 2006-11-16 Banke, Friedrich, Dipl.-Ing. Vorrichtung zum Aufheizen und Kochen von Bierwürze und Bier-Würze-Sudbehälter mit einem Innenkocher, insbesondere Röhrenkocher
DE102009007898A1 (de) * 2009-02-08 2010-08-12 Hertel, Marcus, Dr. Ing. Verfahren und Vorrichtung zur Würzekochung
EP2048221B1 (fr) 2007-10-11 2011-09-21 Talleres Landaluce S.A. Procédé et dispositif pour l'élimination de substances volatiles d'un moût de brasserie
EP2871227A1 (fr) * 2013-11-07 2015-05-13 Anheuser-Busch InBev S.A. Procédé pour traiter un moût dans une bouilloire d'ébullition

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CN2195548Y (zh) * 1994-09-01 1995-04-26 韩振宁 外加热无搅拌组合啤酒糖化设备
CN2846421Y (zh) * 2005-11-23 2006-12-13 宁波乐惠食品设备制造有限公司 内循环煮沸锅
CN104531408B (zh) * 2014-12-23 2017-04-26 宁波沪港食品机械制造有限公司 一种麦芽汁煮沸设备

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1469062A1 (fr) * 2003-04-15 2004-10-20 Anton Steinecker Maschinenfabrik GmbH Procédé et appareil pour la préparation de la bière
DE102004053413A1 (de) * 2004-11-05 2006-05-11 Ziemann Ludwigsburg Gmbh Verfahren zur Behandlung von Bierwürze und Vorrichtung zum Durchführen des Verfahrens
DE102005021782A1 (de) * 2005-05-11 2006-11-16 Banke, Friedrich, Dipl.-Ing. Vorrichtung zum Aufheizen und Kochen von Bierwürze und Bier-Würze-Sudbehälter mit einem Innenkocher, insbesondere Röhrenkocher
EP2048221B1 (fr) 2007-10-11 2011-09-21 Talleres Landaluce S.A. Procédé et dispositif pour l'élimination de substances volatiles d'un moût de brasserie
DE102009007898A1 (de) * 2009-02-08 2010-08-12 Hertel, Marcus, Dr. Ing. Verfahren und Vorrichtung zur Würzekochung
EP2871227A1 (fr) * 2013-11-07 2015-05-13 Anheuser-Busch InBev S.A. Procédé pour traiter un moût dans une bouilloire d'ébullition

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CN108291181A (zh) 2018-07-17
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