Method and device for the thermal treatment of kvass wort

A kvass and heating device technology, applied in the preparation of wort, biochemical equipment and methods, applications, etc., can solve the problems of high energy loss, inability to precisely control flavor characteristic substances, etc., and achieve the effect of reducing size or height

Inactive Publication Date: 2012-07-11
KRONES AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the main disadvantage of this procedure is this: the container operates on the same principle as a pressure cooker
In addition, local temperature peaks and inhomogeneities occur in the fluid, so the flavor profile and the resulting substances cannot be precisely controlled here either.
Another disadvantage may be that the desired flavor components are expelled via vapor
In addition, if there is no energy recovery of the steam, a higher energy loss is also foreseen
In addition, here, the product may also be zoomed at the spout and / or the container wall

Method used

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  • Method and device for the thermal treatment of kvass wort
  • Method and device for the thermal treatment of kvass wort
  • Method and device for the thermal treatment of kvass wort

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Embodiment Construction

[0045] figure 1 A device according to the invention is shown. The device comprises an overpressure cooking vessel 1 . The overpressure cooking vessel is embodied as a substantially cylindrical stainless steel pressure vessel. Advantageously, the container should contain thermal insulation. In order to be able to produce flavor and color in kvass wort in an economical process, in particular a concentrate with a small volume and concentrated components is heated. The overpressure cooking vessel 1 comprises an inlet / outlet 5 with corresponding piping in which a pump 10 may optionally be arranged. At the same time, only one inlet / outlet 5 is provided here, but the inlet and outlet can also be separated. Thus, for example, filling can also be done via the recirculation line U in the upper container region.

[0046] In addition, the overpressure cooking vessel 1 optionally includes a stirrer 2, which is driven by a motor 4, and several stirring paddles 13 are preferably arrang...

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Abstract

The invention relates to a method for the thermal treatment of kvass wort or kvass wort concentrate, and to a device, in particular for carrying out said method, wherein kvass wort is introduced into an overpressure cooking vessel and is heated, wherein an overpressure is set in the overpressure cooking vessel such that the kvass wort does not boil during the entire process.

Description

technical field [0001] The invention relates to a method for the heat treatment of kvass wort, in particular a concentrate of kvass wort, and a device for carrying out the method. Background technique [0002] Kvass is a very old drink traditionally prepared using bread, grains, malt and sugar, often to which other vegetable substances are added. In most cases, fermentation is carried out with a mixed culture of yeast and lactic acid bacteria, so that the carbonated soft drink is significantly acidic, but contains only a small amount of alcohol. The health benefits of kvass have been recognized for centuries, and it ranks among the national beverages in Russia, Ukraine, and some other Eastern European countries. In recent years, this traditional product has been widely promoted mainly in Russia and Ukraine. [0003] In order to produce a lightly toasted, crust-like flavor type of rye bread, kvass wort, especially kvass wort concentrate, is usually subjected to multiple hea...

Claims

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Application Information

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IPC IPC(8): A23L2/84A47J27/08C12C7/00
CPCA23L3/0155C12C13/02A47J27/0802C12C7/20C12C12/00A23L1/221A23L27/10
Inventor 康拉德・米勒奥费曼斯特凡・赖施曼
Owner KRONES AG
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