PLANT FOR THE PRODUCER OF BEER OR OTHER DRINK AND A PROTEIN-CONTAINING PRODUCT

Abstract

Plant for the production of beer or another beverage and a protein-containing product based on grain, comprising a brewing plant, including a facility for producing a mash from malted and / or unmalted grain, a facility for fractionating the mash into a first fraction with a low solids content and a second fraction with a high solids content, a facility for producing beer or another beverage from the first fraction and an outlet for the second fraction, a fermentation plant for producing a protein-containing product based on grain, comprising an inlet for the second fraction, a facility for inoculating the second fraction with a fungal inoculate of basidiomycetes, and a facility for fermenting the inoculated fraction in a submerged culture.wherein the fermentation plant is at least partially housed in one or more containers, and a device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant.

Description

[0001] The invention relates to a plant for producing beer or another beverage and a protein-containing product based on cereals as a feedstock.

[0002] When brewing beer, malt is first made from barley or other grain. Malting releases enzymes that convert the starch in the grain into maltose for later fermentation. This requires the mashing process. During mashing, the malted and crushed grain is mixed with brewing water while stirring and heated. The enzymes convert the starch into maltose, and the malt components are extracted. The liquid wort is separated from the solid components of the mash, known as spent grain, by lautering in a lauter tun or mash filter at temperatures of 72 to 80 °C. The main product for beer production is wort. This is boiled and mixed with hops to release their aromatics. Boiling also disinfects the wort. After the wort has been clarified, the fermentation process is initiated by cooling and the addition of yeast.During fermentation, maltose is converted into alcohol and carbon dioxide. The further treatment of the large quantities of spent grain generated during beer production poses a problem, especially for small and medium-sized breweries. The spent grain removed from the lauter tun has a short microbiological shelf life of only a few days. Spent grain is used as animal feed in dairy farming and cattle fattening, as fertilizer, for electricity and heat generation via biogas plants, and, in a dried state, for heat generation by combustion in combination with wood chips.

[0003] The production of proteins for human consumption using fungi is already known. For example, yeasts have been used for protein production. A meat substitute made from the fermented mycelium of the mold (ascomycete) Fusarium venenatum is marketed under the trade name Quorn™.

[0004] In Indonesia, the traditional fermented product "tempeh" is produced by inoculating cooked soybeans with various Rhizopus species. The fungi are molds from the zygotic fungi group. The fermented mass is cut into pieces, fried, and consumed. Fermentation enhances the protein content of the soybeans and breaks down components that are harmful to digestion.

[0005] For several years, there have been efforts to use classic edible mushrooms from the class of Basidiomycetes for the production of proteins and / or flavorings, as they have a high protein content, develop diverse flavors, and the mushroom protein has a high biological value.

[0006] A scientific article describes the production of proteins by fermenting food industry side streams using basidiomycetes (Zorn, H. et al. Upcycling of Food Industry Side Streams by Basidiomycetes for Production of a Vegan Proteine ​​Source, International Journal of Recycling of Organic Waste in Agriculture 2019, 8:447-445). The nutritional value of apple pomace was greatly increased by fermentation with the fungus Pleurotus sapidus, and the resulting biomass was considered a suitable alternative protein source. The amino acid content was increased from approximately 5% in apple pomace to 24% in fermented apple pomace, and the fermented apple pomace exhibited a high biological value of 86, indicating good nutritional value for humans.

[0007] In another scientific article (Zorn, H. et al. Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats, Mol. Nutr. Food Res. 2020, 64), physiological (antisteatotic and anti-inflammatory) effects of a nutrient composition of a biotechnologically produced oyster mushroom are described in studies on the rat model.

[0008] Another article (Aggelopoulos T. et al.: "Upgrading of Mixed Food Industry Side-Streams by Solid State Fermentation with P. ostreatus", Recycling, Vol. 3, No. 2, 1 April 2018, page 12) describes the production of a protein-rich fungal mycelium using the basidiomycete Pleurotus ostreatus by fermenting a substrate mixture of agro-industrial side-streams and wastes, including brewer's spent grains, malt hulls, cheese whey, molasses, orange, and tomato paste. The use of a mixture aims to avoid the disposal of the various agro-industrial side-streams and wastes and to utilize their different effects on fermentation to produce proteins cost-effectively and to upgrade and minimize waste.The components of the substrate mixtures are obtained from various sources: cheese whey from an agricultural cooperative, molasses from a distillery, brewer's spent grains and malt hulls from a brewery, and tomatoes and oranges from the local market. Twenty-five different compositions are mixed in the laboratory, the substrate mixtures are sterilized at 120°C for 15 minutes, and the various substrate mixtures are fermented using P. ostreatus emersed. The disadvantage is the complex preparation of the substrate mixtures and sterilization before fermentation.

[0009] According to another scientific article (Ahlborn, J. et al. "Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source", International Journal of Recycling of Organic Waste in Agriculture, Vol. 8, No. S1, December 1, 2019, pages 447-455), apple pulp is fermented using Pleurotus sapidus to produce a protein-rich mycelium. The fermentation is carried out in the laboratory in shake flasks.

[0010] WO 2013 / 034613 A2 describes a method for producing a beverage or beverage base, in which a pumpable medium is fermented in at least one fermentation process, and in which the fermentation process is carried out aerobically, wherein the medium is fermented by mycelium of at least one basidiomycete. In one embodiment, unhopped beer wort is fermented with the mycelium of the basidiomycetes Ischnoderma benzoinum, Tyromyces chioneus, and Wolfiporia cocos. The mycelium of the basidiomycete is separated by centrifugation, and the remaining sample is sensorially assessed. It is found that after aerobic fermentation of unhopped beer wort, appealing-smelling and good-tasting beverages are obtained that are clearly distinguishable from unfermented beer wort. This use of beer wort for beverage production competes with its use for beer production.

[0011] The international patent application PCT / EP2023 / 059727, which falls under Art. 54(3) EPU, is based on the problem of combining the production of beer or another grain-based beverage with the production of other products with high nutritional value, thereby making better use of the raw materials and achieving an overall improved ecological balance. For this purpose, mash is produced from malted and / or unmalted grain as the feedstock, and the mash is fractionated into a first fraction with a low solids content and a second fraction with a high solids content. The first fraction is used to produce beer or another beverage, and the second fraction is inoculated with a fungal inoculate of basidiomycetes. The inoculated fraction is fermented, and a protein-containing fungal mycelium is formed. According to one embodiment, downstream of the mash tun, in a lauter tun orThe lautering machine separates the wort and spent grain, and the process splits into two strands. In one strand, beer is produced using the wort. In the other strand, mushroom mycelium is produced using the spent grain.

[0012] The present invention is based on the object of combining the production of beer or another grain-based beverage with the production of other products with high nutritional value, thereby making better use of the raw materials and achieving an overall improved ecological balance. The combined production of the beverage and other products with high nutritional value should be carried out quickly and flexibly, and with as little interference as possible with existing beverage production.

[0013] The object is achieved by a plant for producing beer or another beverage and a protein-containing product according to claim 1. Advantageous embodiments of the plant are specified in subclaims and in the description.

[0014] The plant according to the invention for producing beer or another beverage and a protein-containing product based on cereals comprises the following components: a brewing plant comprising a device for producing a mash from malted and / or unmalted grain, a device for fractionating the mash into a first material fraction with a low solids content and a second material fraction with a high solids content, a device for producing beer or another beverage from the first material fraction and an outlet for the second material fraction, a fermentation plant for producing a protein-containing product based on grain, comprising an inlet for the second material fraction, a device for inoculating the second material fraction with a fungal inoculate of basidiomycetes, and a device for fermenting the inoculated material fraction in a submerged culture, wherein the fermentation plant is at least partially housed in one or more containers,and a device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant. ,

[0015] According to the invention, a material fraction with a high solids content from the mash of a brewing process or another method for producing grain-based beverages is used to produce a protein- and / or flavor-containing product with the help of fungi from the class of Basidiomycetes. In conventional processes for producing beer or other beverages using a mash of malted and / or unmalted grain, the grain is only partially processed into substances usable by humans. For example, the yeasts used in beer brewing only partially convert the malted grain or the beer wort obtained from it into substances digestible by humans. The invention takes advantage of the fact that components that cannot be utilized by the yeasts during beer brewing, such as cellulose and hemicellulose, can be converted into human-digestible proteins with the help of Basidiomycetes.It is advantageous that the raw materials fed into the process are of a quality suitable for the production of beer or other beverages, meaning they are also fundamentally suitable for the production of food and other products for human consumption. In the process, the mash is fractionated into a first fraction with a low solids content (e.g., beer wort) and a second fraction with a high solids content (e.g., brewer's spent grains). The first fraction is used for the production of beer or other beverages, and the second fraction is used for the production of protein-rich fungal mycelium. The protein-rich fungal mycelium contains various proteins as cell components.In conventional beer production, the high-solids fraction resulting from the lautering of beer wort is temporarily stored as brewer's grains in large silos and primarily sold to the agricultural sector for use as animal feed. However, due to its production using ingredients suitable for food production, its material composition, its large volume, its uniform composition, and its generally high quality, this high-solids fraction is particularly suitable for the production of proteins for human consumption.

[0016] Basidiomycetes (basidiomycetes) include the edible basidiomycetes suitable for human consumption. They possess a very broad biochemical transformation potential, distinguishing them from lower fungi and bacteria. According to the invention, this potential is utilized to provide proteins with high biological value.

[0017] Basidiomycetes are capable of forming protein-rich fungal mycelium, whose proteins can exhibit a high biological value. Studies have shown that spent grain fermented with basidiomycetes has a particularly high biological value of over 90 and is therefore particularly well-used by humans. The biological value of the fungal proteins is comparable to that of beef and far higher than that of plant proteins or fermented apple pomace.

[0018] The biological value is a measure for assessing protein quality and indicates how many grams of body protein can be built up from 100 grams of the food protein in question.

[0019] A further advantage of the invention is that it has a high bioconversion rate of at least 10% up to 90%. The bioconversion rate indicates the proportion of the nutrient medium used as a culture substrate that is metabolized into the protein-rich fungal mycelium with the help of the fungus from the class Basidiomycetes.

[0020] According to the invention, the overall yield of malted and / or unmalted grain is greatly improved compared to conventional processes.

[0021] In addition, the fermentation products of basidiomycetes can contain aromatic substances with a wide range of taste and / or odor aromas, for example, aromas with fruity, berry, herbal, spicy, meaty, and / or fishy aromas. Investigations carried out within the scope of the invention have shown that the fermentation of spent grains using basidiomycetes produces particularly appealing aromatic substances. Furthermore, the product obtained by fermentation can contain vitamins important for human nutrition that are not found in grain.

[0022] Aroma substances are volatile compounds in food that can be perceived by olfactory receptors. Aroma substances reach the receptors either directly through the nose (smelling, nasal perception) or through the throat when eating or drinking (retronasal perception). Aroma substances, along with non-volatile flavor compounds (sour, sweet, bitter, salty, or umami-tasting compounds), play a key role in the aroma of a food. Texture also contributes to the overall sensory impression ( "Flavor"). As a result of modern methods for the isolation and identification of volatile compounds in food, more than 7,000 flavoring substances have now been described in the literature (cf. Hartmann-Schreier J., Aromastoffe, RD-01-03286

[2003] in Böckler F., Dill B., Eisenbrand G., Faupel F., Fugmann B., Gamse T., Matissek R., Pohnert G., Rühling A., Schmidt S., Sprenger G., Römpp (Online), Stuttgart, Georg Thieme-Verlag, [March 2023]).

[0023] According to the invention, valuable raw materials for the production of beer or other grain-based beverages are additionally used for the production of products that are particularly effective and interesting in terms of nutritional, gustatory, and olfactory properties. In addition to the aforementioned beneficial effects, protein- and / or aromatic-containing fungal mycelium produced using basidiomycetes can have anti-inflammatory or other health-promoting effects. The fungal mycelium can be used as a final product or raw material for further processing, as well as as a vegan meat alternative.

[0024] The carbon footprint of protein production is far smaller than that of meat production. The overall environmental impact of the process is better than the overall impact of conventional production of beer or other grain-based beverages, and the production of conventional products substituted by protein- and / or flavor-containing products.

[0025] According to the invention, a brewing system, which can be of conventional design, is combined with a fermentation system. The brewing system has an outlet for the second material fraction, which is, for example, the outlet of a lauter tun for spent grains or the outlet of a spent grain silo. The fermentation system has an inlet for the second material fraction, which is connected, for example, via a pipeline and a pump, to the outlet of the brewing system. The fermentation system comprises a device for inoculating the second material fraction with a fungal inoculate of basidiomycetes and a device for fermenting the inoculated material fraction in a submerged culture. It is at least partially housed in containers.

[0026] The containers can be easily and cost-effectively transported to the site by rail, road, or water. Essentially, only one footprint is required for the containers, and existing space can be utilized. The fermentation plant can be constructed without interfering with or modifying the brewing system. The containers can be assembled in a modular fashion. The overall construction effort can be kept extremely low. The fermentation plant can be erected and commissioned quickly. Housing at least part of the fermentation plant in containers allows for a high degree of flexibility in adapting the fermentation plant to the specific brewing system and the respective demand for protein-containing products. In the event of increased protein requirements, the container design allows for quick and easy expansion.The brewing plant can continue to operate independently of the fermentation plant without disruption. The second fraction is generated during operation of the brewing plant anyway and is processed into protein-rich mushroom mycelium, providing a higher-value use than before. The fermentation plant can, in principle, be operated independently of the brewing plant. It is possible to use any unused portion of the second fraction in the conventional way.

[0027] Each container is an interchangeable module, and the fermentation plant is composed entirely or partially of interchangeable modules in the form of containers. Differently designed modules perform different functions within the fermentation plant. This allows the fermentation plant to be set up quickly, adapted to the respective substrates, working conditions, and desired output quantities, and defects to be quickly remedied by exchanging containers.

[0028] According to one design, the container has at least one defined interface for connecting to another part of the fermentation plant. This facilitates the quick and error-free assembly and expansion of the fermentation plant, as well as the rectification of defects by exchanging containers.

[0029] According to one embodiment, the defined interface for connecting to another part of the fermentation plant is an interface for media, electrical power, and / or communication. According to one embodiment, it is an interface designed to establish a plug-in connection, screw connection, snap connection, or clamp connection with an interface of another container or with a line for connecting to another container.

[0030] According to one embodiment, the fermentation plant comprises one or more containers of the same type, the number of containers being selected to adapt the throughput of the fermentation plant to the output of the second material fraction available from the brewing plant and / or to adapt the output of the fermentation plant to a predetermined output of the protein-containing product. By using an appropriate number of containers, the fermentation plant can be easily scaled to adapt it to the available output of the second material fraction and / or to the predetermined output of the protein-containing product.

[0031] According to a further embodiment, the plant for producing a protein-containing product comprises at least one of the following containers: Container for preparing the second material fraction for fermentation (preparation container), container for producing an inoculum for inoculating a main fermentation (pre-fermentation container), container for carrying out the main fermentation using the inoculum and the second material fraction (main fermentation container), container for dewatering and / or other treatment of the moist fungal mycelium from the main fermentation (product preparation container), container for storing the final product (product storage container), container for processing liquid from the final treatment of the moist fungal mycelium (liquid preparation container), container for treating wastewater (wastewater preparation container), container for water, compressed air, steam and / or other auxiliary media for the production process (auxiliary media container), container for treating water, compressed air,Steam and / or other auxiliary media for the production of the protein-containing product (auxiliary media preparation container), container for the generation and / or storage of electricity (energy container), container with a container for the provision of heat and / or cold (temperature control container), container for CIP cleaning (cleaning container), container for the distribution of media and / or energy and / or communication signals (distribution container), container for the intermediate storage of the second material fraction (buffer container), container for the control of the fermentation plant and / or for communication with an external control center spatially separated from the fermentation plant (control container), container for the measurement and control of properties of the starting products, intermediate products and / or end products of the fermentation plant (laboratory container).

[0032] For the sake of simplicity, the second fraction from the brewery before and during processing in the fermentation plant is referred to as "spent grains." The relevant statements apply accordingly to other second fractions and to other brewery side streams that are processed in addition to the second fraction.

[0033] The preparation container is intended for preparing the spent grain for fermentation. The preparation container serves to provide an inlet for the spent grain, mix the spent grain with liquids, crush it for fermentation, and / or thermally treat it. According to one embodiment, the preparation container has an inlet for spent grain and for water and liquids from the brewing process, a device for crushing spent grain and / or a buffer tank for the crushed spent grain and / or a device for thermal treatment and / or another device for microbiological stabilization and / or technical sterilization of spent grain.

[0034] According to a further embodiment, the device for thermal treatment is a heating device which heats the spent grain in the preparation container in such a way that the spent grain or the spent grain-liquid mixture is sterilized.

[0035] Further devices for microbiological stabilization and / or technical sterilization are described below. According to one embodiment, one or more of these microbiological stabilization devices are arranged in the preparation container.

[0036] The device for crushing spent grain creates a larger attack surface for the basidiomycetes and increases the rate of bioconversion of the used material fraction into fungal mycelium containing proteins and / or aromatic substances.

[0037] From the preparation container, the spent grain prepared for fermentation is transported to the pre-fermentation container. The pre-fermentation container is used to produce an inoculum that is used to inoculate the second fraction in the main fermenter. The pre-fermentation container comprises one, two, or more small fermenters in which the inoculum is produced.

[0038] According to one design, the small fermenter includes an agitator. The agitator serves to homogenize the inoculum. This promotes uniform and reproducible fermentation conditions, allowing optimal conditions to be maintained and the rate of bioconversion to be increased.

[0039] The main fermentation container comprises one or more main fermenters in which the main fermentation takes place. For this purpose, the prepared spent grain from the preparation container is inoculated with the inoculum from the pre-fermentation container in the main fermenter, and the main fermentation is carried out. Pipes can transport the prepared spent grain from the preparation container, partly to the pre-fermentation container for the preparation of the inoculum, and partly to the main fermentation container for the main fermentation.

[0040] According to one design, the main fermenter includes an agitator. The agitator homogenizes the processed spent grain, the inoculum, and any additional water added. This promotes uniform and reproducible fermentation conditions, allowing optimal conditions to be maintained and the rate of bioconversion to be increased.

[0041] According to one embodiment, the main fermentation container comprises a device for adding water to the main fermenter. By adding water, the material fraction used for protein production is diluted and cooled. For this purpose, the water temperature is preferably below 30°C. By adding water, an optimal water content of the material fraction and an optimal temperature for fermentation can be set simultaneously.

[0042] According to one embodiment, the inoculum is fed into the main fermenter separately from the material fraction to be fermented and mixed in the main fermenter with the material fraction to be fermented.

[0043] According to one embodiment, the fraction to be fermented is mixed with the inoculum before being fed into the main fermenter. Mixing with the inoculum can occur before, during, or after mixing the fraction to be fermented with water.

[0044] The inoculated material fraction is fermented in a submerged culture. Fermentation takes place within the dispersion of the inoculated material fraction and the inoculum in the aqueous phase. Submerged fermentation is advantageous because it allows for the use of liquid or pumpable media in mixing, reaction, and storage tanks, as well as connecting pipelines, pumps, and / or other conveying equipment.

[0045] According to one embodiment, the pre-fermentation container and / or the main fermentation container is a standardized tank container or is designed based on a standardized tank container. A pre-fermentation container and / or main fermentation container designed based on a standardized tank container can, in particular, be equipped with an agitator and / or with a device for controlling the temperature of the medium in the tank of the tank container to a desired temperature that is advantageous for carrying out the fermentation. The temperature control device can be a device for cooling and / or heating the medium in the tank.

[0046] According to one design, the tank container is installed vertically, so that its main expansion directions are aligned vertically. As a result, the smallest possible surface area of ​​the container rests on the ground. This achieves a space-saving arrangement of the tank container.

[0047] The product preparation container is used for dewatering and / or other treatment of the moist mushroom mycelium from the main fermentation. For this purpose, the product preparation container is equipped with a device for dewatering and / or other device for downstream processing The mushroom mycelium from the main fermentation in the main fermentation container can be transported via a pipe to the downstream processing be transported in the product processing container.

[0048] The product storage container is used to store the finished product. In one design, this is a simple standard container. In another design, the product storage container is a standard container with a device for temperature control of the stored products. In another design, the product storage container is a refrigerated container or a freezer container. The processed product can be transferred from the product processing container to the product storage container via a line and / or transport device.

[0049] The liquid treatment container is used to treat the liquid from the product treatment in the product treatment container. Depending on one design, this can involve filtering, centrifuging, membrane separation, extraction, absorption, adsorption, or other mechanical, thermal, biological, chemical, and / or physical separation devices. The liquid treatment container is connected to the product treatment container via another line.

[0050] The wastewater treatment container is used to treat wastewater from the liquid treatment container. Depending on the design, it includes mechanical, thermal, biological, chemical, and / or physical wastewater treatment equipment.

[0051] The treatment of the liquid from the product treatment container and the treatment of the wastewater can also be combined in a single container (liquid treatment and wastewater container).

[0052] The auxiliary media container serves to supply water, steam, compressed air, and / or other media for the production process. According to one design, it contains at least one device for supplying one of these media. The water is required to adjust the liquid content of the substrate for submerged fermentation. Hot steam is required in particular for cleaning and sterilizing components and lines of the system. Compressed air is required in particular for operating valves and ventilating the fermenters. The media container is connected to one or more other containers of the system via lines.

[0053] The auxiliary media treatment container is used to sterilize water, steam, and compressed air for use in fermentation. Depending on one design, the container contains a water sterilization filtration system and / or a steam filtration system and / or a compressed air filtration system.

[0054] The energy container serves to generate and / or store electricity for the various electrical consumers of the fermentation plant and to make it available to the individual consumers. According to one embodiment, the energy container contains a power generator, an accumulator, a battery, and / or a fuel cell. The energy container can be designed to permanently supply the fermentation plant with electricity. However, it can also be designed to ensure a temporary supply of electricity to the fermentation plant in the event of a power outage.

[0055] The temperature control container serves to provide heat and / or cold for controlling the temperature of one or more components of the fermentation plant. In particular, the temperature control container serves to provide heat and / or cold for controlling the temperature of a pre-fermenter and / or a main fermenter. According to another embodiment, the temperature control container contains a heating and / or cooling system. According to another embodiment, the temperature control container contains a heat pump, whereby the heat pump can simultaneously cool parts of the fermentation plant and heat other parts. The temperature control container can be connected to one or more other containers via lines filled with heat transfer fluid.

[0056] The cleaning container serves to provide media for CIP cleaning to clean system components and lines. The media can be acid, alkali, and / or water. According to one design, the media are stored in canisters or other containers in the cleaning container. According to one design, the cleaning container includes a device for mixing various media for CIP cleaning. According to one design, the cleaning container includes a pump or other conveying device for transporting the substance composition for CIP cleaning to the cleaning location. The cleaning container is connected to one or more components or lines of the fermentation plant via one or more lines.

[0057] With "cleaning in place"Clean In Place (CIP) is a process for cleaning process engineering systems (especially, for example, biotechnology or food processing systems). This cleaning process involves cleaning the surfaces that come into contact with the product without significant disassembly. A reproducible process is established by precisely defining cleaning agents, pressures, temperatures, and exposure times.

[0058] The distribution container serves to distribute media and / or energy and / or communication signals to various components of the system. According to one design, the distribution container has various interfaces for connecting lines for (liquid) media, for energy (e.g., power cables), and / or for data (e.g., data cables or fiber optic cables). These can be interfaces for the input of media and / or energy and / or data, and interfaces for the output of media and / or energy and / or data. The input and output interfaces are interconnected within the container in a defined manner.

[0059] The buffer container is used to temporarily store the spent grain from the brewing plant before it is further processed in the fermentation plant. According to one embodiment, the buffer container is a tank container. According to one embodiment, the buffer container has a device for temperature control of the spent grain in the buffer container. According to one embodiment, the buffer container has means for sterilizing the spent grain. The means for sterilizing the spent grain can, for example, be heating devices (e.g. for ultra-high temperature or steam pressure sterilization) that bring the spent grain in the buffer container to a temperature at which germs do not accumulate in the spent grain or at which they are rendered harmless. According to one embodiment, the buffer container is a tank container equipped with a heating device and / or a stirring device. According to one embodiment, the preparation container is also a buffer container.

[0060] The control container serves to control the fermentation plant and / or to communicate with an external control center spatially separate from the fermentation plant. According to one embodiment, the control container contains an electronic data processing system designed to control the fermentation plant and / or to communicate with an external control center spatially separate from the fermentation plant. According to one embodiment, the control container comprises at least one interface for the data and / or at least one interface for the power supply. According to one embodiment, the electronic data processing system is designed to control an automatic or essentially automatic sequence of processes in the fermentation plant. This enables rapid commissioning and continuous operation of the fermentation plant without additional effort for the operation of the brewing plant.

[0061] According to one embodiment, the electronic data processing system is designed to deliver real-time data to the external control center regarding the condition of the media and products in the fermentation plant and / or of one or more components of the fermentation plant. According to one embodiment, at least one container has sensors for detecting the condition of the media and products in the fermentation plant and / or of components of the fermentation plant.

[0062] According to one embodiment, the external control center is designed to access the control system of the fermentation plant in order to monitor and change the operation of the fermentation plant and / or the state of the media in the fermentation plant, to remotely control the fermentation plant, to perform remote diagnosis and / or to remotely handle errors.

[0063] According to one embodiment, the control center is configured to simulate media, products, components, processes, and / or the entire production in the fermentation plant using the data provided by the control container. This creates virtual replicas of the media, products, components, processes, and / or the entire fermentation plant in the external control center, also referred to as "digital twins." A digital twin of the fermentation process can, in particular, simulate the state of the basidiomycete cultures in real time. This enables a precise prediction of growth rates, yield, and optimal harvest times. This allows fermentation parameters to be adjusted in real time to optimize the process and maximize yield.

[0064] According to one embodiment, the sensors are designed to continuously record all physical and biochemical parameters in real time. The sensors are installed along the production process and in the supply systems and deliver the raw data to the control container / electronic data processing system via compatible interfaces. According to one embodiment, these are used to generate a virtual replica. According to one embodiment, the recorded data is transmitted wirelessly, via cable, or via satellite to an external control center. There, it can be fed into a central data platform. According to one embodiment, data transmission takes place via secure network protocols to ensure data integrity and security.

[0065] The laboratory container is used to measure and monitor the properties of the starting products, in particular the spent grain, the basidiomycetes, and the auxiliary media; the intermediate products, in particular the processed spent grain of the inoculum; and the end products, in particular the fungal mycelium and the wastewater. For measurement purposes, sensors can be arranged in the various plant components and / or measuring equipment can be used in the laboratory container for analyzing samples. The samples can be fed to the measuring equipment via sample lines and / or taken from the respective plant components and transported to the measuring equipment in the laboratory container. The measurement results can be used, in particular, for process control, quality control, and verification of compliance with specifications.

[0066] According to one design, several containers are arranged side by side and / or one above the other. This allows for a space-saving arrangement of the fermentation plant and allows for scaling to achieve the desired output.

[0067] According to one embodiment, several containers are arranged around one or more media containers. This enables particularly efficient distribution of fluids, energy, and / or data.

[0068] One design involves arranging several containers in parallel, allowing for particularly space-saving storage.

[0069] Depending on the design, one or more containers are oriented horizontally and / or vertically. Depending on the container's function, a horizontal or vertical orientation may be advantageous.

[0070] According to one embodiment, several containers are arranged in groups next to each other. This is advantageous for connecting different containers via interfaces and / or lines. Furthermore, arranging the containers in groups, in which containers with the same function are grouped together, can facilitate the construction of the fermentation plant, monitoring, maintenance, and maintenance of certain operating conditions (e.g., operating temperature), and increase operational reliability.

[0071] According to one embodiment, containers carrying liquid media are arranged on a lower level and / or containers serving for communication, data processing, control, energy supply and / or temperature control are arranged on a higher level.

[0072] According to one embodiment, at least one container is a standardized 20-foot container and / or at least one container is a standardized 40-foot container and / or at least one container is a standardized 45-foot container.

[0073] Standardized containers (ISO containers) are standardized large-capacity steel containers used primarily for the transport of freight by water, rail, and road. Relevant standards specify dimensions, mounting brackets, and stackability, in particular, based on ISO 668. The most common ISO containers have a width of 8 feet (2.4384 m), a height of 8 feet 6 inches (2.591 m), and a length of either 20 feet (6.058 m) or 40 feet (12.192 m). ISO containers can be designed as standard containers, refrigerated containers, or tank containers.

[0074] Other standardized containers may also be used within the scope of the invention. Containers suitable for truck transport are preferred.

[0075] According to one embodiment, the brewing system is a stationary brewing system. The invention can be implemented, in particular, by combining existing stationary brewing systems with the fermentation system.

[0076] According to one design, the fermentation plant is located at least partially on truck parking areas for the transport of spent grain or other brewery side streams adjacent to the brewery. Breweries typically have truck parking areas for the transport of spent grain next to the spent grain silo, which can be used for the installation of the fermentation plant.

[0077] According to one embodiment, the outlet for the second material fraction of the brewing system is connected to the inlet for the second material fraction of the fermentation system via a pipeline and / or a pump and / or a buffer tank. According to one embodiment, the spent grain is conveyed from the outlet of the brewing system to the inlet of the fermentation system using compressed air. The buffer tank can be used to buffer fluctuations in the output of the second material fraction and / or to sterilize the second material fraction for a sufficient period of time to make the second material fraction germ-free for further processing. According to another embodiment, the buffer tank is a tank container or a silo for storing spent grain or another brewery side stream. A silo already existing in a brewery for a brewery side stream can be used for this purpose.

[0078] According to one embodiment, the brewing process or another method for producing beverages is carried out inline in the brewing plant and the protein production is carried out inline in the fermentation plant. The brewing plant and the fermentation plant are continuously connected to form a coherent plant. In terms of plant technology, this is achieved in particular by physically connecting the plant components for carrying out the brewing process or other method for producing beverages with the plant components for producing proteins via lines and / or continuously or intermittently operating conveyor systems to form an overall plant.

[0079] According to one embodiment, the device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant comprises at least one transport vehicle. According to another embodiment, the transport vehicle is a truck, a train, and / or a ship.

[0080] According to this design, the high-solids fraction, after lautering the liquid wort, is transported by truck, rail, ship, or other transport vehicle to a more or less distant location for fermentation. This can be done internally or externally.

[0081] According to another design, the material fraction with a high solid content is transported by truck with a semi-trailer. According to another design, the material fraction with a high solid content is transported by tanker. According to another design, the transport vehicle is filled directly with the material fraction with a high solid content taken from the lauter tun, or this material fraction is temporarily stored in a silo and the transport vehicle is filled with the material fraction after it has been temporarily stored.

[0082] According to one embodiment, the pulp fraction used for protein production is diluted with water. Diluting with water can make the pulp fraction flowable and pumpable, making it suitable for fermentation in a submerged culture. This applies in particular to the preparation of the high-solids pulp fraction from the mash and / or the preparation of malted and / or unmalted grain from the malting process for fermentation.

[0083] According to one embodiment, the material fraction used for protein production is freshly processed and / or microbiologically stabilized and / or technically sterile. The material fraction is considered freshly processed and / or microbiologically stabilized and / or technically sterile if, after the material fraction has been separated from the mash, no pathogenic microorganisms accumulate in the material fraction. The spent grain accumulating in the lauter tun can be described as technically sterile. According to one embodiment of the invention, the exit of the brewing system for the second material fraction is the outlet of the lauter tun or another lautering device for spent grain. According to one embodiment, the spent grain from the lauter tun is microbiologically stabilized.Microbiological stabilization prevents microorganisms, which cannot be completely excluded due to a maximum temperature of 78° during mashing, from accumulating during the further process and contaminating the product.

[0084] According to one embodiment of the invention, the exit of the brewing plant for the second material fraction is the outlet of a spent grain silo. The spent grain generated during conventional beer brewing is rich in microorganisms due to storage in large silos, and an accumulation of pathogens cannot be ruled out, so the spent grain fundamentally does not meet the hygienic requirements for processing into food. According to one embodiment, the spent grain from the spent grain silo is microbiologically stabilized.

[0085] According to one embodiment, the second material fraction used for the production of proteins is freshly processed and / or microbiologically stabilized and / or technically sterile by at least one of the following measures: By short residence times from the time of occurrence to the fermentation of the material fraction (preferably of no more than 24 hours, furthermore preferably of no more than 12 hours, furthermore preferably of no more than 4 hours), by reheating to at least 80°C, preferably to at least 90°C, preferably by autoclaving, by cooling down to a temperature below 30°C, by adding acid, preferably lactic acid, preferably lactic acid from the brewing process or other processes for producing foodstuffs, by using basidiomycetes which form antimicrobial compounds, by regular, preferably at least daily, emptying, cleaning and sterilizing of the plant components of a production plant for carrying out the process or of a transport vehicle for transporting the material fraction (e.g. silos, pipes, screw conveyors, tanks) through which the material fraction is passed and / or in which it is stored.

[0086] According to a further embodiment, the material fraction used for the production of proteins is reheated to a temperature in the range of 90 °C to 130 °C.

[0087] One or more of the aforementioned measures for microbiological stabilization and / or technical sterilization of the second material fraction used for protein production are carried out at least to an extent that ensures microbiological stabilization until the substrate is bioconverted into protein-rich fungal mycelium. Studies with fungal mycelium have shown that these are comparatively microbiologically stable.

[0088] According to one embodiment, the device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant and / or the fermentation plant is configured to carry out one or more of the aforementioned measures for microbiologically stabilizing and / or technically sterilizing the second material fraction. According to one embodiment, the device for transporting and / or the fermentation plant is equipped with a device for reheating, a device for adding acid, a device for adding basidiomycetes, and / or a device for cleaning and sterilizing. According to one embodiment, the device for microbiologically stabilizing and / or technically sterilizing is arranged in one or more containers of the fermentation plant.

[0089] Short residence times can be achieved, in particular, by conducting the brewing process or another beverage production process and the production of proteins inline. Direct (inline) processing results in the spent grain being poorer in microorganisms than spent grain that is first stored in a silo, and it also contains no pathogens. If the material fraction with a high solids content is transported to the fermentation site by means of a transport vehicle after removal from the lauter tun, the residence time can be kept short, in particular by directly filling the material fraction into the transport vehicle or filling it into the transport vehicle after a short intermediate storage period, and / or by scheduling transports by transport vehicle at short intervals.Microbiological stabilization by reheating and / or cooling the material fraction with a high solid content can be achieved, particularly during intermediate storage in a silo and / or in a tank of a transport vehicle. For this purpose, components of a production facility or a transport vehicle can be heated and / or cooled accordingly, and / or the material fraction can be tempered and diluted with heated and / or cooled water. The hygiene requirements for the microbiological stabilization of the material fraction with a high solid content arise from the Food and Feed Code (LFGB) in the version published on September 15, 2021. The transport of the material fraction by transport vehicles in accordance with hygiene requirements can be supervised by a certified quality assurance department.

[0090] The following are examples of designs that can be realized by appropriately designing the plant components in the containers, feeding appropriate starting materials into the fermentation plant and / or further processing of the product produced in the fermentation plant.

[0091] According to one embodiment, the fermentation broth is stirred and / or circulated during fermentation. Stirring and / or circulating homogenizes the fermentation broth formed from the inoculated material fraction and the aqueous phase, promoting the maintenance of optimal fermentation conditions.

[0092] According to one embodiment, fermentation is carried out at a temperature between 18°C ​​and 30°C, preferably between 20°C and 26°C. This temperature range is usually optimal for fermentation using basidiomycetes.

[0093] According to one embodiment, the substrate composition during fermentation is adjusted so that the C content is 4 to 20 g / l, the N content is 0.5 to 5 g / l, and / or the C / N ratio is approximately 10 to 40. By maintaining these parameters, the nutrient requirements of the basidiomycetes are generally met.

[0094] According to one embodiment, the protein-containing fungal mycelium is separated from the mushroom mash formed during fermentation. This dehydrates the product and enriches the proteins and / or aromatic substances.

[0095] According to one embodiment, the mushroom mycelium is separated from the mushroom mash by filtration, decantation, centrifugation or separation.

[0096] According to one embodiment, the protein-containing fungal mycelium is used as a final product, for example as a food or nutraceutical, i.e. as a food with added pharmaceutical value.

[0097] According to one embodiment, the proteins and / or aromatic substances are at least partially separated from the fungal mycelium, preferably by extraction. The separated substances are used, for example, directly as a final product or processed with other substances to form final products.

[0098] According to one embodiment, residues generated during the brewing process and / or the production process for mushroom mycelium are fed, possibly after treatment, into a preceding process step. The residues can be used, in particular, as a material fraction to be fermented or as fertilizer in grain cultivation. The residues can also be used in a biogas plant. The digestate from the biogas plant can be used as fertilizer for grain cultivation.

[0099] According to one embodiment, the mushroom mycelium is processed into a food, supplement, nutraceutical, luxury food, animal feed or medicinal product.

[0100] According to one embodiment, the proteins and / or flavorings are extracted from the mushroom mycelium and processed into a food, supplement, nutraceutical, luxury food or pharmaceutical.

[0101] According to one embodiment, the mushroom is selected from the following group of mushrooms: Pleurotus eryngii, Pholiota nameko, Cyclocybe aegerita.

[0102] These basidiomycetes can be used to produce protein mixtures with high biological value, attractive flavor profiles, and low gluten content.

[0103] According to one embodiment, the mixture of proteins has a biological value of at least 94, preferably at least 97.

[0104] According to one embodiment, the container comprises lines for media and / or energy and / or communication in the upper area and / or one or more interfaces in the outer wall for connecting to other containers and / or units for production, storage containers, control devices and / or electronic data processing systems in the lower area.

[0105] Protein-containing products were produced from spent grain using selected basidiomycetes. The basidiomycetes listed in Table 1 below were used for this purpose: Table 1: Basidiomycetes used. tribe Common name abbreviation Internal master number Origin Master number Pleurotus eryngii Brown oyster mushroom BY 100 DSMZ 8264 Pholioto nameko Japanese birch mushroom PNA 113 DSMZ 6908 Cyclocybe aegerita Southern Fieldcap AAE 166 Sylvan, Horst, NL 4022

[0106] Details of the study and its results are described in international patent application PCT / EP2023 / 059727. In this regard, reference is made to international patent application No. PCT / EP2023 / 059727, the contents of which are hereby incorporated into this application. This applies in particular to page 34, paragraph 3, to page 53 of the international patent application.

[0107] The invention is explained in more detail below with reference to the accompanying drawings of exemplary embodiments. The drawings show: Fig. 1 shows a plant comprising a brewing plant and a fermentation plant for producing a protein-containing product in a simplified process diagram; Fig. 2 shows a fermentation plant for producing a protein-containing product with the plant components in various containers in a roughly schematic vertical section; Fig. 3 shows a fermentation plant for producing a protein-containing product with four main fermenters in a plan view; Fig. 4 shows a fermentation plant with eight main fermenters in a roughly schematic plan view; Fig. 5 shows the same fermentation plant in a perspective view obliquely from above.

[0108] According to Fig. 1 Beer brewing and protein production begin with the germination of barley or another grain and its conversion into enzyme-containing malt.

[0109] In a mash production facility, the malt is crushed and mixed with warm water. This mash is poured into a mash tun. Within a few hours (1 to 2 hours), the starch stored in the malt grains is converted into maltose, glucose, and other sugars through the action of starch-degrading enzymes (amylases). Cell-wall-degrading enzymes (cellulases) break down the outer shells of the barley grains, allowing amylase to attack the starch inside the grain.

[0110] Behind the mash tun, the wort and spent grain are separated from each other in the lauter tun or lautering device (device for fractionating the mash) and the process forks into two strands.

[0111] Next, in a beer production facility, the sweet liquid portion of the mash (wort) is poured into a wort kettle (upper section). Hops are added. This gives the beer its spicy-bitter flavor. The brewer pours the resulting wort into a fermentation vat or tank and adds (brewery) yeast. Then, alcoholic fermentation begins. After fermentation, the beer is stored in tanks for a while to mature and is then bottled and kegs. It is then distributed to consumers via retail outlets or restaurants.

[0112] In a fermentation plant 4, the solid components of the mash (material fraction with increased solid content) are filtered out and used as a substrate for the subsequent process of producing a fungal mycelium by fermentation using basidiomycetes in a fermenter (lower strand).

[0113] The inlet 4.1 of the fermentation plant 4 is connected to the outlet 2.2 of the spent grain fractionation device 2 via a transport device 5 in the form of a pipeline.

[0114] In Fig. 2 A distribution of the various components of a fermentation plant 5 into containers is shown. Each large rectangular box symbolizes a standardized container. Within the containers, components of the fermentation plant are represented by small rectangular boxes or circles. Pipes are each symbolized by a pair of parallel lines. Interfaces in the outer walls of the containers for connecting containers or pipes are symbolized by blackened boxes.

[0115] On the lowest level, from left to right, a preparation container 6, a pre-fermentation container 7, a main fermentation container 8, a product preparation container 9, a liquid preparation container 10, and a wastewater treatment container 11 are shown. These containers are placed on the floor 12, with only the main fermentation container 8 being placed vertically with a small frontal area on the floor, and the remaining containers resting horizontally on the floor.

[0116] The preparation container 6 comprises the inlet of the fermentation plant, which is designed as an interface in a container wall. Arranged in the preparation container are a device for crushing the spent grain 6.1, a buffer tank 6.2 for the crushed spent grain, and a device for thermally treating the spent grain 6.3 and water for diluting the spent grain. Lines connect the crushing device 6.1 on the inlet side to the inlet and the buffer tank 6.1 for the spent grain on the outlet side. Further lines connect the buffer tank 6.1 for the spent grain on the outlet side to the thermal treatment device 6.3, and the thermal treatment device is connected on the outlet side to an interface for the prepared spent grain in the container wall opposite the container wall.

[0117] An interface for the supply of untreated water is located in the container wall with the inlet, and another interface for the discharge of thermally treated water is located in the opposite container wall. The first interface is connected via a line to an inlet of the thermal treatment facility, and the second interface is connected via a line to the outlet of the thermal treatment facility 6.3.

[0118] Pre-fermentation container 7 contains a small fermenter 7.1 for pre-culture and a larger pre-fermenter 7.2 for producing an inoculum. Pre-fermentation container 7 includes interfaces for the infeed of pre-treated spent grain and pre-treated water in one container wall. An opposite container wall includes interfaces for the outfeed of pre-treated spent grain, inoculum, and pre-treated water. The interfaces for the infeed of pre-treated spent grain and pre-treated water are connected via lines to the inlet of small fermenter 7.1 and pre-fermenter 7.2. The small fermenter 7.1 is connected on the outlet side to the line for conducting the pre-treated water into pre-fermenter 7.2. The pre-fermenter 7.2 is connected on the outlet side via a line to the interface for the outfeed of inoculum.The lines for pretreated spent grain and pretreated water are connected to the interfaces for the outlet of pretreated spent grain and pretreated water.

[0119] The main fermentation container 8 is designed based on a standardized tank container. The tank container has a large tank in a side-open container frame, which serves as the main fermenter. The tank container is additionally equipped with an agitator and a temperature control device, which are not shown in the figure. The main fermentation container has interfaces on one side of the container wall for the feed of pretreated spent grain, inoculum, and pretreated water. These inlet interfaces are connected to the outlet interfaces of the pre-fermentation container 7. These interfaces are connected to each other either directly or via pipes.

[0120] On a side opposite the side with the inlet interfaces, the main fermentation container 8 has an interface for the outlet of moist mushroom mycelium.

[0121] The product preparation container 9 has an interface for moist mushroom mycelium in one container wall and interfaces for dewatered final product and for liquid from the dewatering in an opposite container wall. The product preparation container contains a device for dewatering 9.1 and a device for a final downstream processing 9.2. The dewatering device 9.1 is connected on the inlet side via a line to the interface for moist mushroom mycelium of the main fermentation container 8 and on the outlet side via lines to the device for the final downstream processing 9.2 and connected to the interface for the separated liquid. The device for the final downstream processing9.2 is connected on the outlet side via a line to the interface for the dehydrated mushroom mycelium. The interface for the moist mushroom mycelium is connected directly or via lines to the interface for the mushroom mycelium of the main fermentation container 8.

[0122] The liquid treatment container 10 has an interface for feeding the separated liquid in one container wall and an interface for discharging wastewater in the opposite container wall. The liquid treatment container comprises a device for processing the separated liquid 10.1, which includes a centrifuge, an ultrafiltration system, and a collection tank. The device for processing the separated liquid 10.1 is connected on the inlet side via a line to the interface for feeding the separated liquid and on the outlet side via a line to the interface for the wastewater. The liquid treatment container 10 is connected to the interface for feeding the separated liquid directly or via a pipeline to the interface for discharging separated liquid of the product treatment container 9.

[0123] The wastewater treatment container 11 has an interface for the wastewater feed in one container wall and an interface for the purified water discharge in the opposite container wall. A device for biological and / or mechanical wastewater treatment 11.1 is located in the wastewater treatment container. This device is connected via lines on the inlet side to the interface for the wastewater feed and on the outlet side to the interface for the purified water discharge.

[0124] On the second level, the fermentation plant 5 comprises, from left to right, an auxiliary media container 13, an auxiliary media preparation container 14, a distribution container 15, and a cleaning container 16. The containers on the second level are either mounted on a supporting structure 17 above the containers on the lowest level or are mounted directly on the containers on the lowest level.

[0125] The auxiliary media container 13 has interfaces for the inlet of clean water, air, and tap water in one container wall. It has interfaces for the outlet of water, compressed air, and steam in the opposite container wall. Arranged within the auxiliary media container are a water tank 13.1, a compressed air generator 13.2, and a steam generator 13.3. These are connected via lines on the inlet side to the interfaces for the respective medium in the first container wall and on the outlet side to the interfaces for the respective medium in the second container wall.

[0126] The auxiliary media treatment container 14 has interfaces for the inlet of water, compressed air, and steam in a first container wall. In an opposite container wall, it has interfaces for treated water, compressed air, and steam. The auxiliary media treatment container 14 contains water treatment devices 14.1 (e.g., pre-filtration and main filtration devices), a compressed air treatment device 14.2, and a steam treatment device 14.3. These are connected via lines on the inlet side to the interfaces for the corresponding media in the first-mentioned container wall and on the outlet side to the interfaces for the corresponding media in the second-mentioned container wall. The first-mentioned interfaces are connected directly or via lines to the outlet-side interfaces of the auxiliary media container 13.

[0127] The distribution container 15 has interfaces for the supply of treated water, compressed air, and steam in one container wall. In an opposite container wall, it has interfaces for the discharge of water, compressed air, steam, refrigerant, heat transfer medium, and electrical power. In another container wall, it has interfaces for the supply of refrigerant, heat transfer medium, and electrical power.

[0128] The distribution container 15 contains lines and pipe branches of a central media distribution system 15.1, which connect the inlet interfaces to the outlet interfaces. The distribution container is connected via the first-mentioned interfaces directly or via lines to the outlet interfaces of the auxiliary media preparation container 14. The outlet interfaces are connected via lines (not shown) to the containers that require the respective media. For example, the outlets for the coolant and heat transfer medium are connected to a temperature control device of the main fermentation container 8 in order to set a desired temperature in the main fermenter.

[0129] The cleaning container 16 has an interface for cleaning fluid in a container wall. Canisters and / or tanks containing acid, alkali, and water 16.1, 16.2, 16.3 are arranged in the cleaning container, as well as a mixing container 16.4 for mixing these fluids into a cleaning fluid. The mixing container 16.4 is connected on the outlet side via a line to an interface in the container wall. The interface is connected via lines (not shown) to containers requiring cleaning.

[0130] On the third level, from left to right, there are an energy container 18, a temperature control container 19, and a control container 20. These containers are mounted on a supporting structure 21 above the containers on the second level or are placed directly on containers on the second level.

[0131] The energy container 18 has an electrical interface in one of its walls. A power generator 18.1, a power storage unit 18.2, and a control cabinet 18.3 are located within the energy container. The power generator, power storage unit, control cabinet, and interface are connected to each other via cables.

[0132] The temperature control container 19 has an interface for the supply of electrical power in one container wall and interfaces for the output of electrical power as well as the output of heat transfer medium and coolant in an opposite container wall. A heating system 19.1 and a cooling system 19.2 are arranged in the temperature control container, which are connected via lines to the aforementioned interfaces for coolant and heat transfer medium. Furthermore, a control cabinet 19.3 for controlling the heating system and cooling system is arranged in the temperature control container. The temperature control container 19 is connected via its input-side interface to the output-side interface of the energy container, either directly or via cable.Its output-side interface for electrical current is connected via cables to the corresponding interface of the distribution container 15, and the interfaces for the coolant and the heat transfer medium are connected via lines to the input-side interfaces for the corresponding media of the distribution container 15.

[0133] The control container 20 comprises an electronic data processing system 20.1 and devices for controlling system components 20.2. It also has interfaces for electrical power and data. The interfaces are connected to the corresponding interfaces of the other containers via cables (not shown).

[0134] According to Fig. 3The distribution container 15 is centrally located. Stacked in two rows in front of the distribution container 15 are the auxiliary media container 13, the auxiliary media preparation container 14, the cleaning container 16, a laboratory container 22, and the control container 20, the energy container 18, and the temperature control container 19, from left to right. These containers are aligned with their longitudinal axes perpendicular to the distribution container.

[0135] To the left behind the distribution container 15, two preparation containers 6 and pre-fermentation containers 7 are arranged parallel to it in two levels one above the other.

[0136] Behind the distribution container, four main fermentation containers 8 with vertical main axes are arranged next to each other in two rows.

[0137] To the right of the distribution container 15, two product treatment containers 9, the liquid treatment container 10, and the wastewater treatment container 11 are arranged parallel to it on two levels, one above the other. Furthermore, some of the piping from the distribution container 15 to various other containers is symbolically shown.

[0138] To the right of the distribution container 15 and the containers in the front row there is a storage area 23 for the storage of the final product, in which product storage containers 24, for example standard containers or refrigerated containers, are arranged.

[0139] The fermentation plant of Fig. 4differs from the one described above in that instead of only four main fermentation containers 8, there are twelve main fermentation containers 8 and a larger number of product treatment containers 9, liquid treatment containers 10 and waste water treatment containers 11 in order to achieve larger output quantities.

[0140] The arrangement of the containers in several levels is Fig. 5 illustrated. Additional PV panels 25 are arranged on the topmost containers, which supply the energy container 18 with electrical power. List of reference symbols

[0141] 1Mash production facility 2Mash fractionation facility 3Beer production facility 4Fermentation plant 5Transportation facility 6Preparation container 7Pre-fermentation container 8Main fermentation container 9Product preparation container 10Liquid preparation container 11Wastewater treatment container 12Floor 13Auxiliary media container 14Auxiliary media preparation container 15Distribution container 16Cleaning container 17Supporting structure 18Energy container 19Temperature container 20Control container 21Supporting structure 22Laboratory container 23Storage area 24Product storage container 25PV panel

Claims

1. A plant for producing beer or another beverage and a protein-containing product based on grain, comprising the following components: • a brewing plant, comprising a device for producing a mash (1) from malted and / or unmalted grain, a device for fractionating the mash (2) into a first material fraction with a low solids content and a second material fraction with a high solids content, a device for producing beer (3) or another beverage from the first material fraction and an outlet for the second material fraction, • a fermentation plant (4) for producing a protein-containing product based on grain, comprising an inlet for the second material fraction, a device for inoculating the second material fraction with a fungal inoculate of basidiomycetes, and a device for fermenting the inoculated material fraction in a submerged culture,wherein the fermentation plant is at least partially housed in one or more containers, and • a device for transporting (5) the second material fraction from the outlet (2.1) of the brewing plant to the inlet (4.1) of the fermentation plant., 2. Plant according to claim 1, wherein each container has at least one defined interface for connecting to another container of the fermentation plant (4).

3. Plant according to claim 1 or 2, wherein the fermentation plant (4) comprises one or more containers of the same type, the number of containers being selected to adapt the throughput of the fermentation plant to the output quantity of the second material fraction supplied by the brewing plant and / or to adapt the output quantity of the fermentation plant to a predetermined output quantity of the protein-containing product.

4. Plant for producing according to one of claims 1 to 3, in which the plant for producing a protein-containing product comprises at least one of the following containers: • Container for preparing the second material fraction for fermentation (preparation container (6)), • Container for producing an inoculant for inoculating a main fermentation (pre-fermentation container (7)), • Container for carrying out the main fermentation using the inoculant and the second material fraction (main fermentation container (8)), • Container for dewatering and / or other final treatment of the moist fungal mycelium from the main fermentation (product preparation container (9)), • Container for storing the final product (product storage container (24)), • Container for processing liquid from the final treatment of the moist fungal mycelium (liquid preparation container (10)), • Container for water, steam,Compressed air and / or other media for the production process (auxiliary media container (13)), • Container for the treatment of water, compressed air, steam and / or other media for the production of the protein-containing product (auxiliary media treatment container (14)), • Container for the generation and / or storage of electricity (energy container (18)), • Container with a heating and / or cooling system (temperature control container (19)), • Container with facilities for CIP cleaning (cleaning container (16)), • Container for the distribution of media and / or energy and / or communication signals (distribution container (15)), • Container for the intermediate storage of the second material fraction (buffer container), • Container for the control of the fermentation plant and / or for communication with an external control center spatially separate from the fermentation plant (control container (20)), • Container for the measurement and control of properties of the starting products,Intermediate and / or final products of the fermentation plant (laboratory container (22))., 5. Plant according to one of claims 1 to 4, wherein the control container (20) is designed to supply to the external control center in real time data on the state of the media in the fermentation plant and / or of one or more components of the plant.

6. System according to claim 4 or 5 comprising an external control center.

7. Plant according to claim 6, wherein the control center is designed to simulate the products, media, machines, processes and / or the entire production in the fermentation plant (4) with the aid of the data supplied by the control container.

8. System according to claims 1 to 7, comprising one or more of the following features: • several containers are arranged next to one another and / or one above the other, • several containers are arranged around one or more media containers, • several containers are arranged parallel to one another, • one or more containers are aligned horizontally and / or one or more containers are aligned vertically, • several containers are arranged next to one another in groups.

9. Plant according to one of claims 1 to 8, wherein the pre-fermentation container (7) and / or the main fermentation container (8) is a tank container or is designed on the basis of a tank container.

10. Plant according to one of claims 1 to 9, wherein at least one container is a 20-foot container and / or at least one container is a 40-foot container and / or at least one container is a 45-foot container.

11. Plant according to one of claims 1 to 10, wherein the brewing plant is a stationary brewing plant.

12. Plant according to one of claims 1 to 11, in which the fermentation plant (4) is at least partially placed on truck sites for the removal of spent grain or another brewery side stream next to the brewing plant.

13. Plant according to one of claims 1 to 12, wherein the outlet is the outlet of a lauter tun for spent grains or the outlet of a spent grain silo.

14. Plant according to one of claims 1 to 13, wherein the outlet for the second material fraction of the brewing plant is connected to the inlet for the second material fraction of the fermentation plant (4) via a pipeline (5) and / or a pump and / or a buffer tank.

15. Plant according to one of claims 1 to 14, wherein the device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant (4) comprises one or more transport vehicles.

16. Plant according to one of claims 1 to 15, in which the outlet of the brewing plant is connected to the inlet of the fermentation plant (4) via a buffer tank which comprises devices for sterilizing the second material fraction.

17. Plant according to one of claims 1 to 16, in which the container comprises lines for media and / or energy and / or communication in the upper area and / or one or more interfaces in the outer wall for connecting the lines to further containers and / or units for production, storage containers, control devices and / or an electronic data processing system in the lower area.