WO2009127430A1

WO2009127430A1 - Method and device for the preparation of beer

Info

Publication number: WO2009127430A1
Application number: PCT/EP2009/002844
Authority: WO
Inventors: Marcus Hertel
Original assignee: Marcus Hertel
Priority date: 2008-04-17
Filing date: 2009-04-17
Publication date: 2009-10-22
Also published as: DE102008019499A1

Abstract

The invention relates to a method for the preparation of beer, wherein a mash is produced from malt, a spice is gained from the mash, the spice is subjected to a temperature treatment, the hot break is separated from the treated spice, and beer is obtained after the hot break separation from the spice by means of fermentation. For this purpose the invention provides to produce the mash in a manner that is substantially free of glumes, and to immediately subject the mash as spice to the temperature treatment. The efficiency of such a preparation of beer is significantly increased as opposed to common methods. The invention further relates to a respective device (1).

Description

description

Process and device for beer production

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.

For beer production is known mashed with malt and possibly also with raw fruit. 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. As a raw fruit or for malt production different cereals, especially barley or wheat, but also rice or corn can be used.

During the mashing process, starch and protein are washed out of the malt with the addition of water at certain temperatures, and the starch is converted into fermentable malt sugar by means of the enzymes present in the malt and other ingredients are broken down. When mashing with raw fruit starch and other ingredients are thermally-physically digested. The partial mash or raw fruit mash produced in this way is then added to the mashed mash. If necessary, additional enzymes are added. Furthermore, it is also possible to remove part of the malt mash and, just like a raw fruit mash, to undergo a physical decomposition - at the expense of enzyme destruction. After this thermal treatment, the pulled Teilmaische is the rest of the Added mash in which the enzymes are still intact and thus can process the physically split ingredients. Through this so-called de-icing mash, especially temporal advantages as well as a higher coloring of the mash are achieved. The energy consumption is higher.

For further treatment, 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. In this case, 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. In order to achieve the desired filter effect, a certain minimum amount of husks must be included. Under certain circumstances, additional husks or cereal bowls are fed separately for lautering.

In addition, there are alternative refining methods, such as the solid-liquid separation by mash filter. Here, a filter layer is present, whose effect is supported by the presence of husks.

Although the sole production of substantially spelled-free mash is known in principle, however, all these methods assume that the solids present in addition to the husks, but also the content of highly viscous constituents, necessarily before a heat treatment of the wort from this by a complex Solid-liquid separation must be removed. Although it can be achieved by eliminating a separation of the husks from the mash - and in particular by the lack of Nachgußarbeit - a certain time advantage, but here takes place still carried out separation of the inevitably still present in these processes further solids before the temperature treatment of the wort still a very high amount of time, which limits the effectiveness of these methods - especially in relation to the inventive method - limited. From US 3745018 A, for example, a method for producing a spelled-free mash of malt is known. With the simultaneous use of other starchy brewing substances more starch components can be brought into the wort or in solution. The mash thus prepared is subjected to a separation of the solids contained, for example by centrifugation or rotation or filtration, before the subsequent temperature treatment (wort boiling).

In DE 4428978 A1 a process for the preparation of a brewing product is specified, with which one should be able to dispense with a solid-liquid separation after the mashing in the brewing process, but only if this alone

Brewing product. Unfortunately, no regular malt can be used, but a special brewing product. This requires such a treatment that the components can go completely in solution already in the mashing process. This treatment, which is to take place thermally, especially when using microwaves, is of course very energy-intensive and therefore cost-intensive, so that although the stated use of the brewing product alone may result in time advantages, the economy of such a brewing process is otherwise greatly reduced ,

The object of the invention is to further improve the efficiency of a beer preparation of the type mentioned. For this purpose, 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. In addition, 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. In this respect, 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.

Extensive investigations have also shown that even a certain residual proportion of husks or a certain residual shell content in the mash is tolerable, since this is also separated easily after the temperature treatment of the wort in the hot trub separation. The investigations have shown, in particular, that a proportion of cellulose or of glumes of less than 100 mg / l in the mash, which is used directly as wort, is tolerable.

In addition, studies have shown that undesirable flavors and impurities are predominantly in the outermost layer of the crop, ie in or directly below the shell. In particular, the husks contain a number of Tannins and bitter substances whose excessive leaching can have a detrimental effect on the beer taste. Accordingly, if the mash is produced free of spelled, the flavor benefits of the resulting beer also result accordingly. Moreover, with a lower content of undesirable flavoring agents in the resulting wort, it is also possible to work with lower total evaporations in the temperature treatment of the wort in order to obtain the same final values in the wort. As a result, there can also be significant energy benefits. Commonly used malt contains about 10% husks. In this respect, 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 Anstellwürze, 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.

According to a first advantageous variant, 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. Here, in the best case, 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. In particular, 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.

5

According to another variant, 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.

10 knows. The separation of the removed husks of the cereal grain can be done for example by means of a blower or the like. In order to facilitate the malting, 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.

In a further advantageous embodiment, 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

In a preferred development, the malt is separated from the husks immediately before the production of the mash. In other words, 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. In addition, 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. To separate the malt from the husks, the methods mentioned are carried out directly at the site of the brewery. In particular, 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.

In an alternative embodiment, 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.

Of course, it is also possible to rid the malt already in the supply industry, such as a malting, from the husks, in particular to peel. A further expenditure on equipment in the respective brewery can thus be avoided, whereby the process can be carried out inexpensively at the location of the brewery as such. On the whole, in particular, the number of peeling machines required is lower because the number of malting plants is lower compared to breweries. Overall, from a cost point of view, it must be decided whether a brewery owns a separate machine for separating the husks, in particular a peeling machine, or obtains the already peeled malt from a supplier.

Preferably, a spelled-free crude fruit fraction is used in addition to malt to produce the mash. For this purpose, 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. Alternatively, for 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.

As a peeling machine for peeling barley or malt, for example, 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.

In general, 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. For example, the spelled-free malt or the spelled-free raw fruit can be crushed and mashed with the addition of water at a predetermined temperature. In order to avoid oxidation, the mashing process is advantageously carried out under exclusion of air. Preferably, 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.

In a variant which is advantageous, above all for energetic, but also from a procedural and flavor point of view, 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.

Here, 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. In addition, in such a process variant, there is also a significantly higher concentration of pancever wort in the case of undesirable flavorings. However, since these concentrations are still in infinite dilution, 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. In other words, it is possible to work with a significantly lower total evaporation 5 to achieve the same absolutely evaporated aroma substance quantities, which in turn results in a lower main casting quantity required with the corresponding energy savings during heating. After admixing the remaining amount of water, the concentrations of flavors in the resulting wort or in the resulting beer again with those of conventional methods in which the Nachgussmenge is added before the cooking, identical.o This results in additional energy savings.

The remaining amount of water or the "Nachgussmenge", but can also be added only during or after fermentation or storage, resulting in additional energy benefits, which result mainly from the lower to be cooled amounts ren-5 ren result.

Moreover, with a shelled malt or a shelled raw fruit, it is also conceivable to stoichiard without prior grinding, since the grains have already been pretreated by the peeling process.

Depending on the type of beer or grain used, any mashing process may be used, with the respective pegs being maintained at different lengths to bring the cereal grains almost completely into solution. Gegebe- occasionally, some notches are lengthened for near complete dissolution and thus reduction or avoidance of solids in the resulting wort. 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.

After 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.

By the new method, it is possible that relatively more higher fatty acids are introduced into the wort, which remain in conventional methods to a large extent in the grains. However, since these fatty acids have a strong non-ideality with water and therefore represent the lower boilers in water, these fatty acids are evaporated without problems during wort boiling, so that they no longer result in any disadvantages. This has already been shown in experiments. As described, however, a certain amount of dough may remain in the wort in the new process, which could possibly have a negative effect on later stages in the brewing process. However, this dough is already largely eliminated in the hot and especially the cooling trub separation with. Negative changes in the wort - ie the wort after the temperature treatment - which could result from the retention of small amounts of dough during wort boiling, could not be determined in experiments, so that a delayed co-segregation of the dough in the course of Trubabscheidungen can be easily performed.

In order to avoid any disadvantages, which can be caused by too high a proportion of dough, but certainly avoid it is separated in an advantageous embodiment of the remaining wort. This is a liquid-liquid separation because the dough is also a liquid, albeit higher viscosity. Such a liquid-liquid separation can by a common mechanical method, advantageously by pure separators or decanters, but also by separators - especially plate separators - or cyclones - especially hydrocyclones - take place. Such methods make use of the differences in the density or viscosity of the dough and the remaining wort, possibly with the aid of centrifugal force. A liquid-liquid separation is in this case much easier - and above all faster - perform than a complex solid-liquid separation, which is why they can be carried out in particular in the course of the brewing process already running separation processes without additional time.

The mechanical separation of the dough is advantageously carried out before or during the separation of hot or cold tress. In addition, 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. During the temperature treatment, 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 Heißtrubabscheider, in which the Heißtrub and introduced into the process with solids and residual furs

₅ or are separated slightly with introduced residual shell of the wort. Then the wort is cooled and fed to fermentation and further processing. Alternatively, the wort can also be fed to an evaporator after the hot trub separation in order to expel imitated undesirable flavorings. In addition, the common methods for increasing the evaporation io or the evaporation rate can be applied.

In a particularly preferred variant, 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 In the previously practiced methods For beer production, 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.

It will thus be seen that the method described herein offers the potential to produce the same beer over a conventional brewing process with a significantly reduced use of malt. Although the husk content of conventional malt is only about 10%, in practice only brewhouse yields of about 76% are achieved. In general, the term "brewing" House 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. By removing the husks and in particular by finer grinding, the entire meal body can go into solution. In addition, 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.

With an annual output of about 1 million hectoliters of beer and an increase of the brewhouse yield from 76% to only 79%, this means an annual malt saving of over 600 tonnes. Increasing the brewhouse yield to 84% can save over 1500 tonnes per year. By increasing the Sudausausbeute so far, a huge cost savings is possible.

In contrast to the hitherto usual malting of the malt, in which the malt is processed to about 22% of husks and almost unrotated, 12% coarse grits, 46% fine ries and about 20% flour, it is now also possible to make the malt one Crush the meal with a proportion of flour between 60 and 90%. While until now the scraps are to be preserved as far as possible while shredding, so that later clarification is facilitated, this is no longer necessary. The finely ground flour meal, which is now predominantly contained in the meal, is saccharified more quickly and completely during mashing, which in turn means that the possible degree of final fermentation of the wort increases. The increased tightness of the filter cake due to the increasing fineness of the shred during the clarification, which lengthens the rinsing out, no longer presents any problem with the present method. A solid-liquid separation of the mash has been completely eliminated. For a finer trimming or grinding of the malt, a slightly higher energy input is required, which is associated with costs. These are significantly more than compensated by the savings in the malting sector.

In a further advantageous embodiment, the specified method is operated continuously or in a continuous manner. By 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. In combination with continuous wort boiling processes as well as continuous processes for trub separation, the process of wort preparation can now be carried out in a continuous process. In combination with continuous fermentation or storage processes, 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.

In addition, 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. Alternatively, the scraping as mentioned also omitted. This is followed by 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. After the wort boiling, 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. Also, the container for this purpose as a whirlpool pan be educated. Alternatively, the wort can also be fed to a further separation vessel for the hot trub separation after the temperature treatment. Subsequently, 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. As mentioned, if desired, 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.

In addition, methods for energy recovery, such as the vapor compression or the vapor condensation with heat recovery, can be used. Of course, the latter also applies if the process is carried out in several containers.

In 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.

Of course, in all the methods described for mashing in a manner known per se, the drawing of partial mash, for example in the case of the de-scalping mashing method, as well as all other common process variants, can be used. Of course, this can also be done continuously.

In addition, in an advantageous procedure to avoid a high hemicellulosity and gum content (or its viscosity-promoting degradation products) and thus to reduce the dough content or the viscosity of the wort, the mash program is modified novel. For this purpose, 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. Here, however, 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). By a process-related return of the pulled Teilmaische to the rest of the mash, in which the enzymes required for further degradation due to the low temperatures are still intact, but a degradation can be done here again, causing the viscosity of the entire mash and thus the resulting wort and de - Reduced dough content, in contrast to conventional mashing process significantly. Thus, any viscosity or dough-related differences in the resulting seasonings can be compensated for as compared to conventional processes wherein part of the dough remains in the spent grains.

Due to the longer remaining of the mash at temperatures around 50 ⁰ C, in particular, 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. In the case of malts with good protein dissolution or those with too strong, in addition only the partial mash can be mashed and heated to the higher temperatures and kept there. At the end of this step, 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. This new way of Teilmaischeziehens can be easily performed due to the time savings by eliminating a refining process and is due to the lower temperature differences and the lack of cooking the Teilmaische significantly energy-saving than conventional Dekoktionsverfahren. Thereafter, the Gesamtmaischemenge continues as usual.

In a further preferred embodiment, 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. In particular, because of the dryness of the husks obtained and their high calorific values, combustion is advisable. In contrast to previous processes for beer production, 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. Here, 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.

Even a higher extract content remaining in the husks no longer has such great negative effects, which makes it possible to tolerate a lower separation efficiency during husk removal and in particular during peeling. In addition, said separation of further layers to reduce the introduction of undesirable substances can be further promoted. This is due to the fact that even the extract content remaining in the husks has a not inconsiderable calorific value, as a result of which such yield losses are less significant. A brewery can thus gain a considerable portion of its required energy by firing the husks produced during the brewing process. In a further advantageous variant, the husks, optionally with the addition of other substances such as wood, processed as a fuel shred and pressed here in particular to pellets or the like. This can be done either in the brewery or in the processing industry. These pellets can then either be stored for internal brewery needs or resold to other consumers, especially end consumers. As 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. In addition, new sales markets can be tapped.

In a further advantageous embodiment, 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. As mentioned, husks contain partly undesirable flavors, but also zinc and coloring substances. By adding this container, including the husks for mashing, but also for wort boiling, 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, on the other hand, is needed for yeast nutrition as described. Since the zinc content of the malt can be found mainly in the outer malt grain layers, here also in the husks, the portion of this trace element present in the husks can be partially added and dissolved again in this way. By adding 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. As a result, as described, further advantages, in particular in the area of fermentation, can result. In addition, by 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.

By adding such a container or bag, the properties of condiments or beers produced with husks can consequently be produced, without the need for a refining process due to the husks. After completion of the mashing or the cooking of the bag or container with all the husks therein is simply removed from the remaining wort and emptied. If appropriate, the bag or the container can also be pressed out beforehand in order to separate the sausage remains remaining from the husks. In addition, 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 Heißtrubabscheider and with a fermentation tank according to the invention that they are free of a separator for separating the wort the mash is.

As described above for the process, 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 advantages mentioned for the method can be transferred analogously to the device. Further advantageous embodiments can be found in the directed to a device dependent claims. Conveniently, 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.

In a further preferred embodiment, the process for preparing the mash is preceded by a separating device for removing the husks from the malt and / or a raw fruit. Such 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. In particular, 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. Also, 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 - but can also stand in a supplier industry and is to be regarded in this sense as process engineering the container for mash preparation upstream.

Preferably, the separator is followed by a furnace for combustion and / or prior pellet pressing the peeled husks. The advantages mentioned correspondingly for a method are to be transferred analogously here.

In a further advantageous embodiment of 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. In particular, this grist mill can also be designed for crushing the malt or the raw fruit while removing the husks. More preferably, the grist mill is procedurally arranged in particular between a peeling device and the container for mashing. Once again, the grist mill can stand at the site of the brewery, or be located remotely at a supplier industry. In addition, 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.

In a further advantageous embodiment, 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 or Kühltrubabtrennung.

To create a nitrogen atmosphere and thus to avoid oxidation in or in parts of the device, this is advantageously connected to a nitrogen generator.

In a preferred embodiment, 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.

In a particularly preferred embodiment, as already described with regard to the method for beer preparation, a single container is provided for mashing, for temperature treatment of the wort and for hot trub separation. Advantageously, this is provided with a device for homogenizing the contents, for example with a stirrer. If appropriate, 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. For a purely continuous seasoning or beer preparation of 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 Heißtrubabscheider, 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.

In the case of providing a single container for mashing, 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. In the common container can be mashed, heated and cooked in particular. In addition, 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. In order to heat and temper the mash or wort, the container is provided with corresponding heating elements or connected, via which the cooking of the wort can be completed. In order to ensure a rapid transfer of heat, the container is provided in an alternative embodiment with an outdoor or indoor stove. In order to increase the evaporation efficiency of undesirable flavoring substances in the temperature treatment of the wort, the container is connected in a further variant with a rectification column.

It is also conceivable to equip the device for beer production with a common container for mashing and for temperature treatment of the wort, while a separate Heißtrubabscheider 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. Advantageously, the Heißtrubabscheider 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. Thus, 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. Thus, the malt or the raw fruit can be transported directly into the machine. From the separator, for example, 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. Alternatively, 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.

In order to take into account the traditional feeling, for example, 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.

An embodiment of the invention will be explained in more detail with reference to a drawing. The single figure shows schematically a device for beer production.

In Fig. 1, a device 1 for beer production is shown schematically. In this case, the device 1 comprises a mash tun 3, which serves to prepare mash, in particular using malt. 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." However, 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 Heißtrubabscheider 7, in which the proteins and other solids formed during the temperature treatment of the wort are deposited. If this is done by means of a circulation, this is also referred to as a "whirlpool." 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.

Unlike a conventional beer-making device, in 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.

The absence of a device for solid-liquid separation of the mash is made possible by the fact that in the mash tun 3 a spelled-free mash is prepared. For this purpose, 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. By means of 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. At the mash tun 3, 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. Subsequently, 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 circumscribed by the frame 18 device for additional Rohfruchtin- bringing is possibly optional and can be completely eliminated.

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. In 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.

To obtain energy for beer production, 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. Alternatively or additionally, 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. LIST OF REFERENCE NUMBERS

contraption

mash tun

wort kettle

Hot Trub Separator (Whirlpool)

Cooler

fermenter

peeler

Schrotmühle

Rohfruchtbehälter

cooking vessel

frame

individual containers

furnace

Claims

claims

1. A process for beer production, wherein made of malt a mash, obtained from the mash a wort, subjected to the wort of a heat treatment, deposited from the treated wort the hot trub, and after the hot trub separation from the wort by fermentation beer is obtained, characterized in that the mash is produced essentially free of husks and is subjected directly to heat treatment as wort.

2. The method according to claim 1, characterized in that the mash is prepared with a proportion of glumes of less than 100 mg / l.

3. The method according to claim 1 or 2, characterized in that a spelled-free malt is used to produce the mash.

4. The method according to claim 3, characterized in that the spelled-free malt is obtained by comminuting the malt and separating the husk residues.

5. The method according to claim 3, characterized in that a peeled malt is used as spelled-free malt.

6. The method according to any one of claims 3 to 5, characterized in that the malt is freed immediately before the production of the mash of the husks.

7. The method according to any one of claims 3 to 6, characterized in that the spelled-free malt is prepared by peeling the raw fruit to obtain the seedling and a subsequent malting of such shelled raw fruit.

8. The method according to any one of the preceding claims, characterized in that in addition to the malt a spelled-free raw fruit fraction is used to produce the mash.

9. The method according to claim 8, characterized in that a peeled raw fruit is used as spelled-free Rohfruchtanteil.

10. The method according to claim 8 or 9, characterized in that the raw fruit is ground immediately before the production of the mash.

11. The method according to any one of the preceding claims, characterized in that for producing the mash, a reduced partial water amount is used, and the remaining water is added after the temperature treatment of the wort.

12. The method according to any one of the preceding claims, characterized in that the removed husks are fired for energy production.

13. The method according to any one of the preceding claims, characterized in that the malt is crushed before mashing into a meal with a predominant proportion of flour, wherein the flour has a particle size of less than 0.2 mm, in particular less than 0.125 mm.

14. The method according to claim 13, characterized in that the malt is crushed into shot with a proportion of flour between 60 and 90%.

15. The method according to any one of the preceding claims, characterized in that by means of a mechanical liquid-liquid separation optionally existing dough is separated from the wort.

16. The method according to any one of the preceding claims, characterized in that the mash preparation, the temperature treatment of the wort and the hot trub separation take place successively in a single container (20).

17. The method according to any one of the preceding claims, characterized in that it is operated as a continuous flow method.

18. The method according to any one of the preceding claims, characterized in that subtracted at a low temperature, in particular at a temperature below 50 ⁰ C, a portion of the mash, separately to a higher temperature, in particular to a temperature between 65 ⁰ C and 70 ^C C, heated, and kept hot, and that the heated portion is then returned to the remaining low temperature mash.

19. Device (1) for beer production, with a container (3) for mashing, with a container (5) for the temperature treatment of the wort, with a Heißtrubabscheider (7) and with a fermentation tank (9), characterized in that they are free from a separator for separating the wort from the mash.

20. Device (1) according to claim 19, characterized in that the container (3) for mashing and the container (5) for temperature treatment are connected directly to each other.

21. Device (1) according to claim 19 or 20, characterized in that the container (3) for mash preparation process technology is preceded by a mill for crushing malt and for removing the husks or the scrape remnants.

22. Device (1) according to claim 19 or 20, characterized in that the container (3) for mash preparation process technology, a peeling device (13) for peeling malt and / or a raw fruit is connected upstream.

23. Device (1) according to claim 21 or 22, characterized in that a furnace (21) is connected downstream of the combustion of the removed husks.

24. Device (1) according to one of claims 19 to 23, characterized in that the container (3) for mash preparation process technology, a grist mill (14, 14 ^' ) is connected upstream for crushing malt, which is adjustable to a predominant Vermehlung.

25. Device (1) according to claim 24, characterized in that the grist mill (14, 14 ^' ) is arranged in terms of process between the mill or the peeling device (13) and the container (3) for mashing, or the mill with the grist mill ( 14,14 ^' ) is identical.

26. Device (1) according to any one of claims 19 to 25, characterized in that for mashing, for the temperature treatment of the wort and for hot trub separation, a single container (20) is provided.

27. Device (1) according to any one of claims 19 to 26, characterized in that an apparatus for a liquid-liquid separation of the wort is provided.