WO2018095865A1 - Procédé d'utilisation du houblon dans la fabrication de la bière - Google Patents

Procédé d'utilisation du houblon dans la fabrication de la bière Download PDF

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Publication number
WO2018095865A1
WO2018095865A1 PCT/EP2017/079788 EP2017079788W WO2018095865A1 WO 2018095865 A1 WO2018095865 A1 WO 2018095865A1 EP 2017079788 W EP2017079788 W EP 2017079788W WO 2018095865 A1 WO2018095865 A1 WO 2018095865A1
Authority
WO
WIPO (PCT)
Prior art keywords
residues
hop
hops
insoluble
brewery
Prior art date
Application number
PCT/EP2017/079788
Other languages
German (de)
English (en)
Inventor
Jörg Binkert
Markus MEREIEN
Original Assignee
Kaspar Schulz Brauereimaschinenfabrik & Apparatebauanstalt E.K.
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 Kaspar Schulz Brauereimaschinenfabrik & Apparatebauanstalt E.K. filed Critical Kaspar Schulz Brauereimaschinenfabrik & Apparatebauanstalt E.K.
Publication of WO2018095865A1 publication Critical patent/WO2018095865A1/fr

Links

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
    • C12C7/287—Treating beerwort with hopextract
    • 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
    • C12C3/00—Treatment of hops
    • C12C3/04—Conserving; Storing; Packing
    • C12C3/06—Powder or pellets from hops
    • 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
    • C12C3/00—Treatment of hops
    • C12C3/02—Drying
    • 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

Definitions

  • the invention relates to a method for using Hop ⁇ fen in beer production. It is known to use in the cold area of a brewery hops or hop powder, ie hops in its natural form, for the flavoring of beer. This use of hops in the cold area of a brewery is used to convert the Aro ⁇ mastoffe the hop and also polyphenols, unisomerized alpha-acids and other Begleitbitterstoffe in the beer. This results in an increase in the measurable bit ⁇ terstoffe and especially the sensory perceptible bitterness of the beer. The resulting, leached and insoluble hop residues are not subjected to further use in beer production, but disposed of. This disposal of the leached insoluble Hopfenschstän ⁇ de creates a more or less large beer loss, since the hops soaked during leaching with beer, which is then discarded together with the insoluble hop residues.
  • hops extracts are DA produced by a method of extraction as hops extracts, understood.
  • the production of such hop extracts is usually not carried out in a brewery but in a brewery delivery operation using a solvent.
  • a solvent used to a purity requirements compliant use of hop extracts to ermögli ⁇ chen liquid carbon dioxide or ethanol.
  • the use of other solvents only takes place if the hops extracts produced are suitable for use outside of the purity requirement. are provided.
  • the solvent used is preferably evaporated to recover a desired concentrate as a commercial product.
  • the object of the invention is to provide a method ⁇ , wherein the use of hops in the Bierher ⁇ position is improved.
  • hop Aro ⁇ automation of beer or wort is used. Then, the insoluble hop residues formed during the aromatization are separated from the solution formed. The separate from the ge ⁇ formed solution insoluble residues hop ⁇ to continue to be used in the brewery. This reuse is preferably carried out in the hot zone of the brewery by adding it at a temperature above 80 ° C. before, during or after wort preparation. Before this further use, the insoluble hop residues separated from the formed solution are further processed in the brewery.
  • the separated from the resulting solution insoluble hop residue and the further processed, interposed hop residues are fed via a valve device which is permeable either for the separate of the resulting solution insoluble hops back ⁇ stands or for the further processed, interposed hop residues.
  • the further used in the hot zone of the brewery in cold pr ⁇ rich formed hop residues zusharm ⁇ Lich to externally supplied hops are preferably the hot region of the Supplied to brewery.
  • the important for hopping in the hot area ⁇ bitter substances are converted by isomerization at temperatures above 80 ° C in their soluble form.
  • These important for hopping in the hot area bitterness remain in the cold area of the brewery largely retained in the spent hops back ⁇ stands in there convincedge gleich ⁇ th flavoring and can -ggfs. be made by a processing andmannverarbei ⁇ insectsung- in the hot zone of the brewery wei ⁇ terverchtt or usable.
  • the flavorings and the Be ⁇ gleitbitterstoffe of hops in the cold area of the brewery and the insoluble bit ⁇ terstoffe of hops in the hot zone of the brewery formed in the cold area of the brewery are available ge ⁇ makes in the present invention.
  • wort is prepared at a temperature of over 80 ° C. in a wort kettle. Before, during or after this wort preparation, the wort is hopped using hops fed from the hot region via its inputs E1 and E2.
  • the beer to said flavoring is added to the cold area 3, in which beer is supplied via an input E3 Na ⁇ turhopfen or hop powder. This is not to hop extracts, but to hop in his Naeli ⁇ chen form.
  • the cold region 3 is formed by a pressure-stable Be ⁇ container in which using an agitator and / or a Umpump drove hops mixed with the beer in ⁇ intensive. This intensive mixing is leached at wel ⁇ cher of hops, is used, the flavorings and the hop polyphenols, lead unisomerillone alpha acids and other accompanying bitter substances in beer to exceed. This results in a flavoring of the beer and also an increase in the measurable bitter substances and especially the sensory perceivable bitterness in the beer.
  • the leaching of the hops described above may be supported by a treatment by means of ultrasound, by the use of vibrating elements and / or by controlling the temperature of the Be ⁇ biberinhalts.
  • To further improve the leaching described is preferably carried out a wide ⁇ re comminution of the insoluble chen hop constituents formed during leaching by milling, grinding or Humble ⁇ clauses. This speeds up the described leaching, especially when using raw hops.
  • the leaching described above is further improved in that for setting a desired op ⁇ timalen pH is an addition of lactic acid or Sauergut over the designated in the figure with E4 further input of the cold region.
  • the leaching described is preferably carried out in a temperature range between -1 ° C and + 35 ° C.
  • the described leaching results in an aromatized solution and leached, insoluble hop residues. These both components are separated.
  • This Tren ⁇ voltage can be made by a simple screening device or Filt ⁇ ration.
  • a Abpressvorraum can be used to keep the insoluble residues hops as dry as possible and the diesstechniksver ⁇ losses as low as possible.
  • An extraction of the ge ⁇ formed solution by means of vacuum technology can be made ⁇ who.
  • the separation described can be done in the dissolving container itself or in a special separation device. A further treatment between two vessels is possible.
  • the solution mentioned is passed through an exit A4 and a Ven ⁇ tilvor512 in a storage tank 6 and there gela ⁇ siege.
  • a Ven ⁇ tilvor512 4 in a storage tank 6 and there gela ⁇ siege.
  • this filled into barrels 5 solution can from there to a subsequent processing involve rösgebot compliant flavor extract ,
  • the leached, insoluble, purity bid compliant Hop ⁇ fen residues are provided via an output A3 Rothver ⁇ use in the brewery.
  • the separated from the resulting solution unlös ⁇ union hop residues can directly supplied via a valve 7 to the Hndbe ⁇ rich 1 of the brewery and re-used there ⁇ the.
  • the separate from the ge ⁇ formed solution hop insoluble residues can be prior to further use via a further valve 8 of a Wei ⁇ ter town in a processing device 9 underzo ⁇ gen.
  • insoluble residues are preferably pressed, dried, freeze-dried or frozen ⁇ in order to egg in a for nem later reuse taking place to bring geeigne ⁇ th, durable state. Drying is preferably carried out at a temperature below + 35 ° C by means of vacuum ⁇ technology or by means of a flow of dry gases. A freeze in portions can be made in order for a later than ⁇ tere re-use appropriate amounts available to ha ⁇ ben.
  • the thus processed hops residues are then stored in a temporary storage 10 until they are in
  • the interposed hop residues via a further valve 11 are fed to the input E2 of the hot zone, where they are preferably in addition to the air supplied via the input El hops for hopping before, used currency ⁇ rend or after the wort preparation.
  • An advantage of this approach is that the amount of hops added from the outside via the input El for hopping is reduced.
  • Another advantage of this approach is the multiple use of hops in the sense that the insoluble Hop ⁇ fen residues formed in the cold area of the brewery in the flavoring of the beer is not disposed of, but fed to a further use in the brewery, in particular a hopping in the Hot area of the brewery.
  • the invention is based on the fact that it was recognized that the bitter substances which are important for hopping in the hot zone of the brewery and which can only be converted into their soluble form by isomerization at temperatures above 80 ° C., are present in the aromatisation of the brewery in the cold zone of the brewery beer remain largely in the formed insoluble hop back ⁇ stands. Experiments have shown that up to 90% of the bitter substances contained in the hop can be analytically proven to be reusable in the hot area and thus usable. As a result, the hop yield is increased in a brewery in an advantageous manner.
  • An alternative embodiment of the invention is that the use of hops for the flavoring of beer or wort is carried out not in the cold zone of a brewery, but in a supplier.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General 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)

Abstract

L'invention concerne un procédé d'utilisation du houblon dans la fabrication de la bière qui comprend les étapes suivantes consistant à : - utiliser du houblon pour aromatiser la bière ou le moût dans la zone de refroidissement d'une brasserie ; - séparer de la solution formée les résidus de houblon insolubles qui se sont formés durant l'aromatisation ; et - la réutilisation, dans la brasserie, des résidus de houblon insolubles et séparés de la solution formée.
PCT/EP2017/079788 2016-11-25 2017-11-20 Procédé d'utilisation du houblon dans la fabrication de la bière WO2018095865A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102016122745.5A DE102016122745A1 (de) 2016-11-25 2016-11-25 Verfahren zur Verwendung von Hopfen bei der Bierherstellung
DE102016122745.5 2016-11-25

Publications (1)

Publication Number Publication Date
WO2018095865A1 true WO2018095865A1 (fr) 2018-05-31

Family

ID=60480294

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2017/079788 WO2018095865A1 (fr) 2016-11-25 2017-11-20 Procédé d'utilisation du houblon dans la fabrication de la bière

Country Status (2)

Country Link
DE (1) DE102016122745A1 (fr)
WO (1) WO2018095865A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191120767A (en) * 1911-09-20 1912-08-29 Charles Frederick Hyde Improved Apparatus for Recovering Hops used for Dry-hopping Beer.
DE102015121999A1 (de) 2014-12-23 2016-06-23 BeVa Besitz- und Verwaltungs GmbH & Co. KG Vorrichtung und Verfahren zur Zugabe von Aromaträgern in eine Brauflüssigkeit
DE102012110830B4 (de) 2012-11-12 2016-08-04 BeVa Besitz- und Verwaltungs GmbH & Co. KG Verfahren und Vorrichtung zur Extraktion von Aromastoffen aus festen pflanzlichen Aromaträgern in einer Brauflüssigkeit

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191120767A (en) * 1911-09-20 1912-08-29 Charles Frederick Hyde Improved Apparatus for Recovering Hops used for Dry-hopping Beer.
DE102012110830B4 (de) 2012-11-12 2016-08-04 BeVa Besitz- und Verwaltungs GmbH & Co. KG Verfahren und Vorrichtung zur Extraktion von Aromastoffen aus festen pflanzlichen Aromaträgern in einer Brauflüssigkeit
DE102015121999A1 (de) 2014-12-23 2016-06-23 BeVa Besitz- und Verwaltungs GmbH & Co. KG Vorrichtung und Verfahren zur Zugabe von Aromaträgern in eine Brauflüssigkeit

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Does anyone wet hop? (recycling hops from dry hopping) | HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.", 27 August 2009 (2009-08-27), XP055447933, Retrieved from the Internet <URL:https://www.homebrewtalk.com/forum/threads/does-anyone-wet-hop-recycling-hops-from-dry-hopping.138138/> [retrieved on 20180205] *
ANONYMOUS: "Reusing dry hops? | Community | BeerAdvocate", 20 April 2012 (2012-04-20), XP055447953, Retrieved from the Internet <URL:https://www.beeradvocate.com/community/threads/reusing-dry-hops.13306/> [retrieved on 20180205] *
ANONYMOUS: "St. Louis Brews: Brewing Tips", 14 February 1998 (1998-02-14), XP055447928, Retrieved from the Internet <URL:http://www.stlbrews.org/tips/hops.htm> [retrieved on 20180205] *

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