WO2009127430A1 - Procédé et dispositif de préparation de bière - Google Patents

Procédé et dispositif de préparation de bière Download PDF

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Publication number
WO2009127430A1
WO2009127430A1 PCT/EP2009/002844 EP2009002844W WO2009127430A1 WO 2009127430 A1 WO2009127430 A1 WO 2009127430A1 EP 2009002844 W EP2009002844 W EP 2009002844W WO 2009127430 A1 WO2009127430 A1 WO 2009127430A1
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Prior art keywords
mash
wort
malt
husks
container
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PCT/EP2009/002844
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German (de)
English (en)
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Marcus Hertel
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    • 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
    • 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
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • C12C7/22—Processes or apparatus specially adapted to save or recover energy
    • 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

Definitions

  • the invention relates to a method for beer production, wherein a mash prepared from malt, obtained from the mash a wort, the wort then subjected to a temperature treatment, deposited from the treated wort the hot trub, and recovered after the hot trub separation from the wort by a fermentation beer ,
  • the invention is particularly concerned with increasing the efficiency of beer production.
  • the invention also relates to a device suitable for carrying out the method.
  • a raw fruit is to be understood as the unmalted grain.
  • the malt is obtained in a conventional manner from the grain in that the grains are germinated with the addition of water.
  • the germination, among other enzymes to break down starch are formed, which later arise in the mash of fermentable maltose starch.
  • the germination is terminated by heating, the so-called Darren, and the malt is then dried.
  • different cereals especially barley or wheat, but also rice or corn can be used.
  • the pulled Molmaische is the rest of the Added mash in which the enzymes are still intact and thus can process the physically split ingredients.
  • de-icing mash especially temporal advantages as well as a higher coloring of the mash are achieved.
  • the energy consumption is higher.
  • the wort required for beer production is obtained from the mash, with the majority of the solids contained in the mash being separated off by refining.
  • the husks contained in the mash of the malt and / or the raw fruit itself be exploited. Spelled is generally understood to mean the outer shells and shells of the cereal grain, which consist essentially of cellulose.
  • the husks sink and form a filter cake at the bottom of the so-called lauter tun, through which the mash is drained. In this case, the further contained solids settle in the filter cake formed.
  • the filter cake with the other solids is referred to here as a spent grain.
  • a certain minimum amount of husks must be included. Under certain circumstances, additional husks or cereal bowls are fed separately for lautering.
  • the object of the invention is to further improve the efficiency of a beer preparation of the type mentioned.
  • a method for beer production and a correspondingly suitable device should be specified.
  • This object is achieved by a process for beer production in which a mash is prepared from malt, a wort is obtained from the mash, the wort is subjected to a temperature treatment, the hot wort is separated from the treated wort, and after fermentation of hot wort by fermentation of beer is obtained, according to the invention achieved in that the mash is prepared substantially free of husks and immediately subjected to the wort as the heat treatment.
  • the invention is based initially on the consideration that any separation of solids from the mash requires a lot of time and thus limits the maximum possible number of south of a brewery per day. Surprisingly, the invention then solves the previous prejudice of the art that for separating the solids from the mash a minimum amount of husks for forming the filter cake to be present, or a solid-liquid separation must be performed before a temperature treatment of the wort , The invention recognizes for the first time that the solids contained in a mash in addition to the husks can be separated easily into the later necessary for beer preparation later deposition processes, such as a hot trub separation.
  • the invention recognizes that, in the case of spice-free mash preparation, the solids content of the resulting condiments, but also their content of highly viscous liquids, can be significantly reduced anyway by suitable process variants.
  • the mash if it is produced spelled-free, no longer be subjected to a separation process for the separation of the solids to obtain the wort, but rather can be subjected directly to the subsequent heat treatment as wort.
  • the time-consuming solid-liquid separation of the mash can be completely dispensed with. Since no formation of a filter cake is more necessary, no husks are required. Since the mash is made flaky, the husks themselves do not have to be separated.
  • the efficiency of the specified method for beer production increases considerably compared to the previously known methods. In contrast to the prior art, it was thus recognized that the solids that had not dissolved in solution can be eliminated with targeted guidance in the already occurring deposition processes.
  • a spice-free mash needs to heat a significantly smaller amount than before, which can result in further energy savings. Since, as explained later, the entire amount of water does not have to be added to the mash, the amount of mash or wort to be heated and boiled can be further drastically reduced, resulting in further energy savings. Due to the omission of a refining process, it is also possible, with suitable process control, to transfer more zinc into the setting wort. Due to the fact that for a good, fast-starting and clean fermentation Zinc should be present in large amounts in the AnstellBruze, but the zinc content decreases during the Läutems, also benefits in the downstream fermentation and thus in the taste of the finished beer and in its taste stability.
  • the spelled-free mash can be obtained, for example, by a chemical removal of the husks by means of suitable chemical agents, in particular acids.
  • the spelled-free malt is obtained by comminuting the malt and separating the spelled residues. This is done, for example, by means of a mill, which comminutes the malt to semolina or flour, wherein by means of a sieve or a blower, the husks or the scrape remnants are separated.
  • a conventional grist mill can be used, which is equipped with sieves for separating the husks. The malted malt freed from the husks is then used for mashing.
  • the malt can be finely comminuted, as will be described in detail later, than was hitherto possible because, to form the filter cake, a certain amount of The minimum size of the husks was necessary.
  • This embodiment has the advantage that, apart from a separating device for removing the husks, no additional expenditure on equipment is necessary. To produce the spelled-free mash an existing grist mill can be used.
  • a spelled-free mash is prepared by the fact that the cereal grains used are freed before glaze in a conventional manner from the husks and these are then separated. In order to remove the husks, corresponding peeling machines are available from grain processing.
  • the separation of the removed husks of the cereal grain can be done for example by means of a blower or the like.
  • care must be taken when peeling the raw fruit to ensure that the seedling remains intact in the grain.
  • Our own experiments have suggested that it is possible to malt cereal grains even without husks as long as the seedling is intact.
  • the malt i. the cereal grains after the malting, peeled. Since malt, unlike the raw fruit is mürber, peeling is more complex here. For this reason, peeled malzo can also contain a per se higher residual shell content.
  • the peeling of the malt can advantageously also be designed so that not only the husks, but also a certain proportion of other layers of the grain is removed, so that the mentioned impurities and undesirable flavors are significantly reduced. 5
  • the malt is separated from the husks immediately before the production of the mash.
  • the removal of the husks as described above, and in particular the peeling takes place as needed directly in the brewery.
  • the removal of the husks can be carried out either continuously before or during the grinding of the malt or in individual batches, which are then fed to the brewing process at the respective brewing start.
  • Such a design allows a brewer to obtain her malt as before in unpeeled form and thus is independent of the presence of specialty products such as malt already peeled.
  • the storage of the malt in the brewery can be done as usual, without this special storage conditions, which would be due to the absence of the outer grain layers, must comply.
  • the methods mentioned are carried out directly at the site of the brewery.
  • the cereal grains are passed through an aforementioned peeling machine in which the husks and preferably some of the upper layers are removed and separated. After removing the husks, the malt is then further processed in a known manner in the brewing process.
  • the malt is first removed from the husks in the brewery, or the malt is first peeled, and then the malt is stored without husks before it is removed from the store for the respective brew and processed further.
  • a spelled-free crude fruit fraction is used in addition to malt to produce the mash.
  • the raw fruit - as already mentioned - again be removed by peeling the husks. Since it is not necessary to pay attention to an intact seedling, a certain amount of further layers of the cereal grain is preferably removed by the peeling process in addition to the husks.
  • a Spelled-free raw fruit first crushes the raw fruit. Subsequently, the husks are separated from the resulting flour or semolina.
  • the peeling process of the raw fruit or its comminution and separation of the husks can also be carried out as described for the malt, directly at the site of the brewery or at a supplier industry.
  • the variants and types of storage described for the removal of the husks from the malt and in particular for the peeling of the malt can in this case also be transferred analogously to the peeling of the raw fruit.
  • peeling machine for peeling barley or malt
  • peeling machine of the type DC Peeler MHXL-W Buhler AG, Switzerland known.
  • Such a peeling machine is also used for a kind of "peeling" of cereal grains of all kinds, which are then further processed into so-called breakfast cereals.
  • the beer preparation described can be carried out with a spelled-free malt and possibly with a cloy-free raw fruit with the exception of the no longer required solid-liquid separation after mashing as an ordinary conventional brewing process.
  • the specified process can be integrated into all common brewing processes.
  • the spelled-free malt or the spelled-free raw fruit can be crushed and mashed with the addition of water at a predetermined temperature.
  • the mashing process is advantageously carried out under exclusion of air.
  • a nitrogen atmosphere can be generated in the container.
  • the nitrogen required for this purpose can be prepared in a simple manner from the ambient air by so-called nitrogen generator.
  • the malt is only added to the main casting quantity or not the entire quantity of water required to achieve the desired original wort.
  • the Nachgussmenge which in conventional brewing ultimately only for overcrowding during refining and thus for the leaching and leaching of the husks is needed by the elimination of a refining process also be added to later stages in the brewing process again.
  • this amount of water is especially added again after the temperature treatment of s wort. This ensures that a much smaller amount must be heated and cooked, resulting in enormous energy savings.
  • the vapor-to-liquid distribution factor of the individual flavorings is identical and constant to the higher dilutions, resulting in higher absolute evaporated levels of flavorings with higher initial concentrations for the same total evaporations.
  • any mashing process may be used, with the respective pegs being maintained at different lengths to bring the cereal grains almost completely into solution.
  • These rest are mainly cytolytic and proteolytic rest, in order to minimize not only solids but also the concentration of dough in the resulting wort. Under dough this is understood among other things of protein constituents, hemicelluloses and gums, but also higher fatty acids and water, higher viscosity liquid which may arise during mashing depending on the malt quality and mash process carried out in different amounts and in common brewing processes in large parts remains with the marauders.
  • the dough is part of the wort and therefore to be understood as such. If desired, this dough may be disadvantageous in high concentrations for later stages of the brewing process, such as filtration. Due to the time savings due to the omission of the refining an extension of individual notches but is easily possible. In particular, however, it is also possible to carry out a widespread and intensive decompression mashing process for extensive thermal-physical cleavage, by means of which the content of solids in the resulting wort can be further reduced.
  • the mash is advantageously improved for better homogenization by stirring the mash or vibration.
  • the mashing has ended with or without prior grinding, the mash or wort, which in contrast to conventional methods is now liquid, ie containing virtually no solids, is subjected directly to a temperature treatment without having previously been refined. This is the essential difference to the conventional processes for beer production.
  • the mechanical separation of the dough is advantageously carried out before or during the separation of hot or cold tress.
  • this separation is carried out before the wort boiling and just in contrast to a conventional refining process elevated temperatures (resulting in a greater density difference of the liquids) also advantageous because the dough therefore does not need to be cooked with.
  • the mechanical separation of the dough can be carried out individually or not depending on the brew and malt quality.
  • the liquid mash or wort is heated and kept hot or cooked depending on the desired cooking process. After cooking or keeping hot, the wort is fed to a H exerttrubabscheider, in which the H redesigntrub and introduced into the process with solids and residual furs
  • the wort is cooled and fed to fermentation and further processing.
  • the wort can also be fed to an evaporator after the hot trub separation in order to expel imitated undesirable flavorings.
  • the common methods for increasing the evaporation io or the evaporation rate can be applied.
  • the malt is crushed before mashing into a meal with a predominant amount of flour, wherein the flour has a particle size of less than 0.2 mm, in particular less than 0.125 mm.5
  • a predominant malting of the malt is not possible down to a particle size of less than 0.2 mm, because then due to the comminution of the husks of the filter cake during the refining process can no longer be formed. If a spelled-free mash is used so that filtration of solids is eliminated, the malt can be crushed down to a particle size of less than 0.2 mm, and preferably down to a particle size of less than 0.125 mm.
  • Such a flour has the advantage over the previously permitted scrapings that a much higher yield of extracts and a lower solids content in the resulting wort can be achieved with the same use of malt. Namely, in a conventional beer-making process, part of the extract can not be disrupted or washed out due to the larger particle size of the meal during mashing. In addition, over the husks again a certain amount of extract is discharged.
  • the method described herein offers the potential to produce the same beer over a conventional brewing process with a significantly reduced use of malt.
  • brewhouse yield understood the extract amount obtained in relation to the amount of malt supplied.
  • the brewhouse yield indicates what percentage of the amount of fill as extract amount is present in the wort. The difference is due to the fact that not all of the extract contained is brought into solution, that is usually still present as a solid, or after overcrowding still remains in the smooth water or in the filter cake.
  • the entire meal body can go into solution.
  • no already dissolved extracts can be retained in the filter cake, which can once again result in an increase in the brewhouse yield. Ideally, the entire meal body is thus brought into solution.
  • the specified method is operated continuously or in a continuous manner.
  • the specified method namely the possibility of a completely continuous seasoning or even beer preparation is given. This is so far not possible due to the batch-wise carried out solid-liquid separation.
  • the process of wort preparation can now be carried out in a continuous process.
  • even the entire process of beer production up to the filtration and filling can be done in a continuous flow, which results in enormous advantages, especially in the field of control.
  • the specified method makes it possible for the first time to carry out the process of wort preparation, from mashing to heat treatment of the wort to hot-trub separation, or even to fermentation and storage, in a single container, thereby considerably reducing the outlay on equipment.
  • Such a beer-making process can be exemplified as follows.
  • a spelled-free malt prepared by peeling is crushed and mashed in a corresponding device at a predetermined temperature.
  • the scraping as mentioned also omitted.
  • mashing whereby the mash is heated and kept at different temperatures for certain time intervals so that, in particular, the cytolysis, the proteolysis and the amylolysis can take place sufficiently (notches). This dissolves the flour body and it creates the spice.
  • the essentially spelled-free mash or wort is subjected directly to the subsequent temperature treatment following mashing in the same container. For example, the mash or wort is heated directly to boiling temperature and cooked.
  • the hot trub separation takes place, which can also take place in the same container, for example by pure sedimentation, due to the time gained by the absence of a solid-liquid separation.
  • the container for this purpose as a whirlpool pan be educated.
  • the wort can also be fed to a further separation vessel for the hot trub separation after the temperature treatment.
  • the wort is cooled and fed into a fermentation tank, which can also be the same container, but in combination with a possibility for cooling the wort.
  • the wort can still be fed to an evaporator after the hot trub separation in order to evaporate out undesired imitated aroma substances.
  • the further beer preparation takes place in a manner known per se.
  • a continuous wort or beer preparation in a single container this consists for example of a long pipe through which the wort or the beer in a given volume flow, with the addition of additives such as. Hop - or in completely continuous beer preparation and yeast - passed becomes.
  • the residence time depends on the volumetric flow and the free pipe area and must be adjusted in such a way that all required process steps can be carried out sufficiently in succession.
  • the mash program is modified novel.
  • a certain proportion of the mash in particular about half of the total amount, after completion of mashing at low temperatures, in particular below 50 0 C, withdrawn and separately heated to higher temperatures, in particular between 65 and 70 0 C, and kept hot for a predetermined period of time at different temperature levels.
  • This can be achieved that high molecular weight hemicelluloses in the sub-mash at the higher temperatures prevailing there enzymatically (solubilases have their optimum effect at these temperatures) are degraded.
  • the degradation products are, however, due to the higher temperatures - not further degraded in the partial mash and thus increase the viscosity of this wort part or the dough portion - because required by the already taken place at temperatures above 60 0 C inactivation to other enzymes (endo-glucanases).
  • An increase in the wort viscosity at higher temperatures is inevitably also in conventional mashing processes, since the mash for the amylolysis is heated to these temperatures and must remain there.
  • the higher molecular weight degradation products remain almost unchanged in the mash and thus inevitably increase the dough content or the viscosity of the resulting wort Gedoch this decreases by the retention of a portion of the dough in the grains again something).
  • the protein degradation can proceed more strongly than in conventional methods, which can have a positive effect on the specified method, but also on the resulting beers especially in malts with poor protein solution.
  • the partial mash can be mashed and heated to the higher temperatures and kept there.
  • the remaining part of the malt is mashed and blended with the first part mash, so that again a further reduction of hemicelluloses (and thus of resulting dough) is achieved. forced, low temperature in the overall mash sets. As a result, excessive protein degradation, which can have a negative effect on the later beer, can be avoided.
  • the husks obtained by separation or husking both in the malt and optionally in the raw fruit are used for energy production, especially for beer production.
  • combustion is advisable.
  • the husks in the form of a moist filter cake are obtained after the refining process.
  • the energy production by burning these husks and shells is elaborate insofar as the filter cake must first be dried before burning. For this reason, the energy balance deteriorates, so that the burning of the husks resulting from the brewing process has so far not found widespread use.
  • the method described above offers further significant advantages, since prior to firing no time-consuming drying must be done more. The energy balance is thereby significantly improved.
  • pellets can then either be stored for internal brewery needs or resold to other consumers, especially end consumers.
  • domestic heating through firing has risen sharply in recent years due to rising energy prices, this opens up completely new possibilities for the sale of an actual waste product (husks / grains), for which there is already a partial supply bottleneck.
  • new sales markets can be tapped.
  • the separated husks, or a part thereof are added to a container or bag which works on the principle of a tea bag or tea egg and thus allows liquids such as wort to flow in and out, but solids such as husks inside holds.
  • husks contain partly undesirable flavors, but also zinc and coloring substances.
  • these flavors or trace elements and dyes can be added to the mash or seasoning. Since a small proportion of - in high concentrations - actually unwanted flavors but can contribute quite positively to the beer flavor, this way these substances can get into the beer.
  • Zinc is needed for yeast nutrition as described.
  • the portion of this trace element present in the husks can be partially added and dissolved again in this way.
  • the container or bag with the husks during wort boiling or towards its end it is also possible, due to the higher temperatures, to impose a higher zinc content in the resulting wort than in conventional mashing processes.
  • this "addition" of the husks also an influence on the color of the wort and thus of the later beer. Overall, the brewer thus greater variation options in the production of different beers are given.
  • the properties of condiments or beers produced with husks can consequently be produced, without the need for a refining process due to the husks.
  • the bag or the container can also be pressed out beforehand in order to separate the sausage remains remaining from the husks.
  • the container or bag may also be located inside the mash or wort device and connected to it. Here the husks remain in the device after emptying and can subsequently be removed, possibly even after being pressed out. Also, this container or bag may be arranged so that it is continuously flowed through by the wort.
  • the object directed to a device is solved for a device for beer preparation with a container for mashing, with a container for temperature treatment of the wort, with a H exerttrubabscheider and with a fermentation tank according to the invention that they are free of a separator for separating the wort the mash is.
  • the production of a lint-free mash can be used to drastically reduce the expenditure on apparatus for filtering or clarifying the mash.
  • a device for filtering or clarifying the mash in particular a lauter tun, can be completely dispensed with. This results in significant cost advantages for the brewery.
  • the container for mashing and the container for temperature treatment are connected directly to each other. This allows a direct transfer of substantially solids-free mash from the container for mashing in the container for temperature treatment. A device for solid-liquid separation is completely eliminated. In other words, the solids-free mash is used directly as wort.
  • the process for preparing the mash is preceded by a separating device for removing the husks from the malt and / or a raw fruit.
  • a separation device is advantageously a mill for crushing the malt or the raw fruit with a corresponding separating device for separating the husks or a peeling device for peeling the husks.
  • the separation device is located at the site of the brewery, so that the removal of the husks, in particular by peeling the malt and / or the raw fruit, can be made directly before the brewing process, if necessary.
  • the peeled malt or peeled raw fruit can be stored and then supplied as needed to the container for mashing.
  • the separation - and in particular the peeling device - can also stand in a supplier industry and is to be regarded in this sense as process engineering the container for mash preparation upstream.
  • the separator is followed by a furnace for combustion and / or prior pellet pressing the peeled husks.
  • the container for mash preparation process technology is preceded by a grist mill for crushing malt and / or the raw fruit, which is adjustable to a predominant Vermehlung.
  • this grist mill can also be designed for crushing the malt or the raw fruit while removing the husks.
  • the grist mill is procedurally arranged in particular between a peeling device and the container for mashing.
  • the grist mill can stand at the site of the brewery, or be located remotely at a supplier industry.
  • the device is advantageously connected to a line through which the described amount of residual water, in particular the amount of water that is used in current processes for overcrowding, at other points of the brewing process, especially after wort boiling or fermentation, can be added.
  • the device is connected to an apparatus for liquid-liquid separation. This is advantageously located in front of the container for the temperature treatment of the wort or on or in the device for hot ordetrubabtrennung.
  • this is advantageously connected to a nitrogen generator.
  • a bag or a container is provided as part of the device, through which ingredients of the husks can be introduced into the mash or wort according to the principle of a tea bag or tea egg. This is advantageously in or on the container for mashing.
  • a single container is provided for mashing, for temperature treatment of the wort and for hot trub separation.
  • this is provided with a device for homogenizing the contents, for example with a stirrer.
  • the device is also provided with cooling devices, in particular with jacket cooling, so that even the fermentation and storage can take place in the same container.
  • the container is advantageously constructed in the form of a long tube with the associated valves and branches.
  • An exemplary apparatus for carrying out the specified method comprises, for example, a grist mill, a macerator, a container for mashing, a container for temperature treatment of the wort, such as a brewing pan, and a H exerttrubabscheider, which are each connected via pipes meit each other.
  • the promotion of mash or wort is done in particular by pumping. Through valves, the individual containers and pipes can be completed.
  • the control of the process as such is done by a control unit.
  • the container for the temperature treatment of the wort and hot trub separation this can be filled via appropriate lines, for example with the spelled-free malt and / or the cloy-free raw fruit and water.
  • the common container can be mashed, heated and cooked in particular.
  • the container also serves for hot-trub separation, which can be done for example by pure sedimentation or by means of a design of a whirlpool pan.
  • the container is provided with corresponding heating elements or connected, via which the cooking of the wort can be completed.
  • the container is provided in an alternative embodiment with an outdoor or indoor stove.
  • the container is connected in a further variant with a rectification column.
  • the device for beer production with a common container for mashing and for temperature treatment of the wort, while a separate H exerttrubabscheider is provided by which the separation of the hot trub from the wort can be facilitated or accelerated.
  • the process time required for wort preparation can thus be shortened.
  • the H possesstrubabscheider is constructed in the form of a so-called whirlpool, wherein the deposition is supported by a circulation.
  • the mentioned separating device for removing the husks from the malt and / or from the raw fruit is particularly preferably integrated into a line which conveys the grain or the malt to the grinding mill.
  • the malt or the raw fruit can be treated continuously before the grinding or before the mashing.
  • the line which conveys the malt or the raw fruit to the mashing vessel or to the grist mill is preferably connected to the peeling device via flange connections.
  • the malt or the raw fruit can be transported directly into the machine.
  • a further line is provided to the container for mashing, which is also fixed in particular with flange connections. This line is connected in an advantageous embodiment beyond even with a so-called Einmaischer.
  • the device including the containers and lines is preferably constructed of stainless steel.
  • the device may consist of a metal or optionally also of a suitable plastic. If necessary, the container and the corresponding connection lines are insulated to avoid radiation losses.
  • the container for mash preparation and for temperature treatment of the wort and, if appropriate, for hot trub separation can be constructed like a conventional brewing pan and in particular clad with copper.
  • a device 1 for beer production is shown schematically.
  • the device 1 comprises a mash tun 3, which serves to prepare mash, in particular using malt.
  • a wort chute 5 Connected to the mash tun 3 is a wort chute 5, in which the temperature treatment of the wort is carried out to deplete unwanted flavoring agents intended for enriching. In the case of conventional brewing processes, this is also referred to as "wort boiling.”
  • the wort may also be subjected to a rectification or in some other way Be treated by heat.
  • the wort kettle 5 is followed by a H exerttrubabscheider 7, in which the proteins and other solids formed during the temperature treatment of the wort are deposited.
  • the wort obtained from the hot-trubble separator 7 finally reaches a cooling container 9 in which the wort is cooled to a desired temperature fermented by yeast in a fermentation tank 11 to beer.
  • the device 1 shown in FIG. 1 no solid-liquid separation of the mash for separating husks and other solid malt components is performed. Rather, a device for such a separation of the solid components from the mash is completely absent.
  • the mash prepared in the mash tun 3 flows directly and without intermediate steps into the wort kettle 5 as wort for temperature treatment.
  • the mash tun 3 and the wort kettle 5 are connected directly to one another.
  • a peeling device 13 and a grist mill 14 are connected to the mash tun 3.
  • the peeling device 13 removes from malt by a careful peeling process both the husks and a certain proportion of other cellulosic layers of the cereal grains.
  • the thus treated or peeled malt is fed to the grist mill 14, which mills the malt to a predominant proportion of about 80% to flour.
  • the flour has a particle size of less than 0.125 mm.
  • the flour thus prepared is now performed directly with the addition of water in the mash tun 3, whereby a complete solution of the ground malt is accomplished over several notches with appropriate temperature setting.
  • a gentle peeling process combined with a predominant flour milling, it is possible to increase the brewhouse yield to over 79%, which can save malt.
  • Any residual cellulose content which may be present in the mash is deposited without problems in subsequent process steps in the hot trash separator 7.
  • a raw fruit container 16 is further connected, in which peeled as raw fruit, spelled-free barley is stored.
  • the peeled barley is fed to a grist mill and reduced to flour.
  • the flour is fed, with the addition of water, into a cooking container 17, in which the starch of the raw fruit is physically thermally digested by boiling.
  • the resulting mash is then fed to the mash tun 3.
  • the container, wort kettle 5 and hot trash separator 7 arranged within the frame 19 can be dispensed with in an alternative embodiment of the apparatus 1 and combined together with the mash tun 3 in a single container 20.
  • this single container 20 both the mash preparation, the temperature treatment of the wort and the hot trub separation by sedimentation take place successively.
  • the equipment required for beer production is significantly reduced in this variant.
  • the costs incurred in the peeling device 13 husks are fed directly to a furnace 21.
  • the energy released during combustion is converted, for example, into electrical energy and used to operate the device 1 for beer production.
  • the heat released during the burning of the husks can be used directly to produce hot water or steam and thus used to heat the wort.

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  • 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 de préparation de bière dans lequel on prépare une trempe à partir de malt, on sépare de la trempe un moût, on fait subir au moût un traitement thermique, on sépare du moût traité le dépôt chaud et on produit de la bière par fermentation après enlèvement du dépôt chaud du moût. L'invention prévoit de préparer la trempe essentiellement sans épeautre et de lui faire subir le traitement thermique directement en tant que moût. Le rendement d'une telle préparation de bière est nettement plus élevé que celui des procédés habituels. L'invention propose en outre un dispositif (1) correspondant.
PCT/EP2009/002844 2008-04-17 2009-04-17 Procédé et dispositif de préparation de bière Ceased WO2009127430A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE200810019499 DE102008019499A1 (de) 2008-04-17 2008-04-17 Verfahren und Vorrichtung zur Bierbereitung
DE102008019499.9 2008-04-17

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WO2009127430A1 true WO2009127430A1 (fr) 2009-10-22

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2292726A1 (fr) * 2009-08-07 2011-03-09 Marcus Hertel Procédé de préparation de bière et dispositif correspondant

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011007906A1 (de) 2011-04-21 2012-10-25 Krones Aktiengesellschaft Verfahren und Vorrichtung zum Herstellen von Bier

Citations (7)

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Publication number Priority date Publication date Assignee Title
GB190912881A (en) * 1909-06-01 1910-01-20 Alfred Julius Boult Improvements in the Preparation of Wort from Malted and Unmalted Grain.
US3745018A (en) * 1971-08-05 1973-07-10 Baxter Laboratories Inc Husk-free mash process
DD122690A1 (fr) * 1975-12-10 1976-10-20
JPS6332475A (ja) * 1986-07-24 1988-02-12 Suntory Ltd 混濁安定性の良いビ−ルの製造方法
DE4428978A1 (de) * 1993-09-29 1995-03-30 Weissheimer Friedr Malzfab Verfahren zur Herstellung eines Malzproduktes für Lebensmittel, insbesondere für die Bierherstellung, und ein nach diesem Verfahren hergestelltes Malzprodukt
WO2004050820A1 (fr) * 2002-12-05 2004-06-17 Novozymes A/S Procede d'empatage de la biere
WO2007121594A1 (fr) * 2006-04-25 2007-11-01 Bühler AG Procédé et installation de mondage de céréales

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB190912881A (en) * 1909-06-01 1910-01-20 Alfred Julius Boult Improvements in the Preparation of Wort from Malted and Unmalted Grain.
US3745018A (en) * 1971-08-05 1973-07-10 Baxter Laboratories Inc Husk-free mash process
DD122690A1 (fr) * 1975-12-10 1976-10-20
JPS6332475A (ja) * 1986-07-24 1988-02-12 Suntory Ltd 混濁安定性の良いビ−ルの製造方法
DE4428978A1 (de) * 1993-09-29 1995-03-30 Weissheimer Friedr Malzfab Verfahren zur Herstellung eines Malzproduktes für Lebensmittel, insbesondere für die Bierherstellung, und ein nach diesem Verfahren hergestelltes Malzprodukt
WO2004050820A1 (fr) * 2002-12-05 2004-06-17 Novozymes A/S Procede d'empatage de la biere
WO2007121594A1 (fr) * 2006-04-25 2007-11-01 Bühler AG Procédé et installation de mondage de céréales

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
AGU R C; ET AL: "Malting performance of normal Huskless and acid-Dehusked Barley samples", JOURNAL OF THE INSTITUTE OF BREWING, INSTITUTE OF BREWING. LONDON, GB, vol. 108, no. 2, 1 September 2002 (2002-09-01), pages 215 - 220, XP002970257, ISSN: 0046-9750 *
EVANS E; VILPOLA A; STEWART D C; STENHOLM K; POYRI S; WASHINGTON J M; BARR A R; HOME S: "Pilot scale investigation of the importance of the barley husk for mash filtration", TECHNICAL QUARTERLY - MASTERS BREWERS ASSOCIATION OF THE AMERICAS, MADISON, WI, US, vol. 36, no. 4, 1 January 1999 (1999-01-01), pages 375 - 382, XP008100896, ISSN: 0743-9407 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2292726A1 (fr) * 2009-08-07 2011-03-09 Marcus Hertel Procédé de préparation de bière et dispositif correspondant
AT508723B1 (de) * 2009-08-07 2013-03-15 Hertel Katja Bierbereitungsverfahren sowie zugehörige vorrichtung
EP2975109A1 (fr) * 2009-08-07 2016-01-20 Hertel, Katja Isabel Procede d'usinage et dispositif correspondant

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