Method for removing unexpected substances in wort and beer production process equipment

Abstract

The present invention relates to a method for removing undesired volatile substances from wort in beer production. The method comprises the following steps: boiling the generated wort and adding humulus lupulus; and conveying the boiled and seasoned wort to a rotational flow tank through a pipeline system. A stripping gas is introduced into the first portion of the piping system to mix with the wort flowing therethrough. The stripping gas, which is now mixed with the stripped volatile material, is then removed from a second portion of the piping system downstream of the first portion of the piping system, and / or from the swirl tank.

Description

Technical Field

[0001] The present invention relates to beer production. Background Art

[0002] Wort cooking In the brewhouse, malt, hops, and other raw materials are converted into beer wort during boiling. This wort contains the components that ferment into beer. Beer wort also contains the volatile compound dimethyl sulfide (DMS), which negatively impacts the flavor profile of the final product. The taste and smell of DMS resembles a mixture of cooked corn and vegetables. DMS is primarily formed during the drying of barley used for malting by the thermal decomposition of S-methylmethionine (SMM).

[0003] DMS-related issues when using whirlpool tanks During kilning, SMM converts to DMS when barley is heated, so the malt drying process affects DMS levels. In addition to DMS, barley contains DMS precursors, known as DMS-P. These precursors are water-soluble and therefore also dissolve in beer wort. DMS-P converts to DMS at elevated temperatures. The thermal decomposition of DMS is a first-order reaction with a half-life of 80 minutes at 100°C and 747 minutes at 80°C.

[0004] For many types of malt, DMS evaporates during the drying process, but when producing pilsner malt and other pale malts, the drying process is so gentle that relatively large amounts of DMS and DMS-P typically remain in the malt. Therefore, when brewing pilsner beer or other beer styles based primarily on pilsner malt and pale malt, it may be necessary to reduce the amount of this component in the beer wort.

[0005] Before the introduction of cyclones as a cost-effective solution for removing hot trub and hop residues, DMS was not a problem for brewers. In cyclones, processing times are approximately two hours, and without a driving force (cooking) to remove DMS, DMS formed from precursors can result in a DMS off-flavor in the finished beer. To avoid this, the beer wort is cooked in a wort kettle until the DMS precursors are converted to DMS and evaporate, before being pumped into the cyclone. Alternatively, the cooking time can be shortened while still accepting a certain amount of DMS in the finished beer, which can lead to a DMS off-flavor.

[0006] Problems with DMS during "hot wort boiling" In an example process for hot wort boiling (pressure, temperature, and number of heat exchangers may vary), wort is collected from the lauter tun into a collection vessel, where hops are added. The pressure is then raised to approximately 6 bar by pumping, and the hot wort is gradually heated to 140°C via three heat exchangers and held at 140°C for approximately 5 minutes in a holding zone. The holding zone is typically constructed using coils. After processing, the wort is typically released through two pressure relief tanks before being transferred to a cyclone at atmospheric pressure.

[0007] At 140°C, the α-acids in hops isomerize within 5 minutes, and almost all of the DMS-P is converted to DMS.

[0008] The advantages of this process are its speed and the fact that the wort is not oxidized. A disadvantage is that the finished beer wort will generally contain high levels of DMS and other volatile components. Due to the DMS issue, high-temperature boiling is not used. The economic advantage of this process is that it uses a coil system, and the production capacity essentially only needs to match the output of the lauter tun. This results in significant savings in energy and construction costs.

[0009] Known Technology Krones GmbH Krones GmbH has developed a technology for removing DMS from finished wort after cyclone treatment. Using Krones technology, the wort is passed through a falling film countercurrent to the CO2. The disadvantage of this solution is that breweries must install additional brewing equipment after the cyclone treatment.

[0010] Known technology WO 99 / 06525 A2 Anton Steinecker Maschinenfabrik GMBH A process for stripping dimethyl sulfide (DMS) from beer wort is described, comprising the steps of blowing nitrogen (N2) and / or carbon dioxide (CO2) into the wort after swirling; followed by a step in which the DMS can be separated into a separate container.

[0011] Known technology DE 102008056795 A1 GEA Brewery Systems GMBH A process for stripping dimethyl sulfide (DMS) from beer wort is described, comprising a step of blowing nitrogen (N2) and / or carbon dioxide (CO2) into the wort after swirling; a subsequent step in which the DMS can be separated into a separate container. Summary of the Invention

[0012] The object of the present invention is to provide a shortened process time in a brewhouse, as well as a reduced process energy consumption.

[0013] The applicant has found that, by blowing stripping gas directly into the hot wort line during the transfer of hot wort from the wort kettle to the cyclone tank, the DMS content can be simply and effectively reduced, thereby shortening the boiling time of the wort.

[0014] The advantages of the present invention are shortened process times and reduced energy consumption in the brewhouse. Both have significant positive economic and environmental advantages. Furthermore, stripping the hot wort with CO2 removes oxygen introduced into the wort during processing, thereby increasing the sensory shelf life and quality of the finished beer.

[0015] A first aspect relates to a method for removing undesirable volatile substances from wort, comprising: - production of mash from ground malt in the mash tun; - conveying the mash from the mash tun to the lauter tun to remove the solid residues of the ground malt and thus obtain wort; - boiling and hopping of the wort from the lauter tun; and - The boiled and flavored wort is transported to the cyclone tank via a pipe system; wherein stripping gas is introduced into a first portion of the pipe system to mix with the wort flowing through the pipe system, and wherein the stripping gas mixed with stripped volatile matter is removed at a second portion of the pipe system downstream of the first portion of the pipe system and / or removed from the swirl tank.

[0016] Another aspect relates to a method for removing undesirable volatile substances from wort, comprising: - optionally, producing a mash from the ground malt in a mash tun; - optionally, transferring the mash from the mash tank to a lauter tank to remove solid residues of the ground malt, thereby obtaining wort; - boiling and hopping the produced wort (preferably obtained from the lauter tun); and - The boiled and flavored wort is transported to the cyclone tank via a pipe system; wherein stripping gas is introduced into a first portion of the pipe system to mix with the wort flowing through the pipe system, and wherein the stripping gas mixed with stripped volatile matter is removed at a second portion of the pipe system downstream of the first portion of the pipe system and / or removed from the swirl tank.

[0017] A second aspect relates to a beer processing system, comprising: - Mashing tank; - Filter tank; - wort boiling equipment; and - swirl trough; Wherein, the wort boiling device is connected to the swirl tank liquid (wort) via a pipeline system; Wherein, the beer processing system further comprises a stripping gas unit connected to the pipeline system for stripping gas.

[0018] Another aspect relates to a beer processing system comprising: - optionally a mash tun; - optionally a filter tank; - wort boiling equipment; and - swirl trough; Wherein, the wort boiling device is connected to the swirl tank liquid (wort) via a pipeline system; Wherein, the beer processing system further comprises a stripping gas unit connected to the pipeline system for stripping gas.

[0019] As used in the specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Ranges may be expressed herein as from "about" or "approximately" one particular value and / or to "about" or "approximately" another particular value. When such a range is expressed, another embodiment includes from the from particular value and / or to the other particular value. Similarly, when a value is expressed as an approximation by use of the prefix "about," it will be understood that the particular value forms another embodiment.

[0020] It should be noted that embodiments and features described in the context of one aspect of the invention may also apply to other aspects of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Schematic diagram of the process equipment according to the present invention. DETAILED DESCRIPTION

[0022] As mentioned, dimethyl sulfide (DMS) is a compound present in wort and beer that negatively impacts the flavor profile of the final product. However, it can be problematic if not managed properly. DMS originates from malt. It is primarily formed during kiln drying by the thermal decomposition of S-methylmethionine (SMM). SMM converts to DMS upon heating, so the malt drying process can affect DMS levels.

[0023] Industrial beer production is a complex and strictly controlled process that transforms basic ingredients into a final product enjoyed by consumers around the world. The process begins with malting, where barley kernels undergo a process of steeping, germination, and drying to produce malt. This malting produces the necessary enzymes to convert the starch in the grain into fermentable sugars. The malted barley is then dried (kiln-dried) to develop the malt's characteristics (such as color, flavor, and aroma) and extend its shelf life before being transported to silos for storage.

[0024] The kilning process is an essential step in malt production and involves drying the barley kernels being malted to terminate the germination process and develop the desired malt characteristics based on color, flavor, and aroma. Before kilning, the barley kernels are germinated. During this stage, the grains are soaked in water and allowed to germinate. This process activates enzymes in the grains, converting starch into fermentable sugars and non-fermentable compounds, thereby imparting a rich flavor to the beer. After approximately 5-6 days of germination, the rootlets are removed from the germinated grains (now called green malt) and then transferred to a kiln. This transfer occurs at a critical point, when sufficient enzyme activity has developed but before the malt sprouts have grown too far. The initial kiln drying process is a gentle drying process. The green malt is spread out in a thin layer in the kiln and dried slowly at a low temperature (typically around 30-50°C). This gradual drying prevents the destruction of enzymes necessary for the brewing process. Once the moisture content has been sufficiently reduced, the temperature is gradually increased. During this curing stage, the malt's characteristics are developed. The temperature and duration used vary depending on the type of malt being produced. For pale malt, the temperature is kept relatively low (about 80°C). For dark malt, higher temperatures (up to 220°C) are used, which produces more roasted flavors and darker colors. Once the desired color and flavor characteristics are achieved, the malt is cooled to stop the kilning process.

[0025] The ground malt is mixed with hot water in a process called mashing. In the mash tun, this mixture activates enzymes that convert starch into a sugary liquid called wort. After mashing, the wort is separated from the solid remains of the malt in a process called lautering. These solids, known as "spent grain," are typically reused, often as animal feed. Spent grain is primarily husks and other grain residues.

[0026] The wort is then transferred to a boiling vessel for boiling (either in a traditional wort kettle (which can be configured in a variety of ways) or using a method called hot wort boiling), during which hops are added. Hops are crucial for adding bitterness, flavor, and aroma to beer. Boiling the wort is a key step in reducing DMS levels. DMS is volatile at boiling temperatures, so vigorous and prolonged boiling helps evaporate most of the DMS present in the wort. In addition, DMS precursors are converted to DMS, so prolonged boiling reduces the levels of both DMS and its precursors. Inadequate boiling can result in higher DMS levels in the finished beer. The boiling process also sterilizes the wort and concentrates its flavor. DMS imparts a distinctive aroma and flavor, often described as resembling cooked corn or vegetables. While low levels of DMS may be acceptable in certain beer styles, such as some lagers, higher concentrations can be objectionable and are generally considered a defect in most beer styles. Since the purpose of the present invention is to provide a shortened process time and reduced process energy consumption in the brewhouse, the boiling time is the link that needs to be shortened. Therefore, a different way of removing DMS will have to be adopted.

[0027] Once the boil is complete, the wort is transferred to a cyclone tank. In the cyclone tank, the wort is swirled, causing solid particles such as hop residues (including hop-resin complexes) and agglomerated proteins to precipitate. This clarifies the wort, which is then filtered, temperature-controlled, and transferred to fermenters (either traditional fermenters or cylindrical-conical tanks).

[0028] The inventors of the present invention have discovered that by blowing stripping gas directly into the hot wort line during the transfer of hot wort from the wort kettle to the swirl trough, the DMS content can be simply and effectively reduced. When injected into the hot wort line through, for example, a valve or nozzle, complete mixing of the hot wort and the stripping gas is achieved. The injected stripping gas, which now contains DMS and other unwanted volatile compounds, can be collected directly from the hot wort piping system (also for reuse) or can be transferred to the swirl trough and released there. Depending on the stripping gas introduction rate, the DMS removal rate can be adjusted. At a temperature slightly below 100 degrees Celsius, and with wort thoroughly mixed with the stripping gas, a 50% reduction in DMS can be achieved at the end of the hot wort piping system within 15 minutes using wort that had been boiled for 30 minutes. This result has been demonstrated, for example, in a 300-liter (hl) test system using 400 grams of carbon dioxide (CO2) per hl of hot wort. Correspondingly, in 10 hl industrial equipment, when hot wort was pumped into swirl tank from wort kettle and continued for eight minutes, DMS reduced by 70%. In this case, CO of the same relative amount was added immediately after the wort kettle. The hot wort piping system extended 18 meters after the CO inlet (valve or nozzle). The wort boil time carried out was 30 minutes. Subsequently, the wort through air stripping obtained was used for beer production and bottling. After two weeks, gained beer (Pilsner type) was carried out to taste evaluation, and compared with commercially available product. The result is that mouthfeel is relatively more fresh and pure, and has the beer of common flavor characteristics.

[0029] In breweries that reuse CO2, stripping the hot wort with CO2 in the hot wort line has advantages, because the stripped CO2 can be collected, cleaned / compressed and reused in a simple manner.

[0030] The advantages of the present invention are shortened process times and reduced energy consumption in the brewhouse. Both have significant positive economic and environmental advantages. Furthermore, stripping the hot wort with CO2 removes oxygen introduced into the wort during processing, thereby increasing the sensory shelf life and quality of the finished beer.

[0031] A first aspect relates to a method for removing undesirable volatile substances from wort, the method comprising: - production of mash from ground malt in the mash tun; - conveying the mash from the mash tun to the lauter tun to remove the solid residues of the ground malt and thus obtain wort; - boiling and hopping of the wort from the lauter tun; and - The boiled and flavored wort is transported to the cyclone tank via a pipe system; wherein a stripping gas selected from carbon dioxide gas, nitrogen gas, an inert gas or a mixture thereof is introduced into a first portion of the pipe system to mix with the wort flowing through the pipe system, and wherein the stripping gas mixed with the stripped volatile substances is removed at a second portion of the pipe system downstream of the first portion of the pipe system and / or removed from the swirl tank.

[0032] Another aspect relates to a method for removing undesirable volatile substances from wort, comprising: - optionally, producing a mash from the ground malt in a mash tun; - optionally, transferring the mash from the mash tank to a lauter tank to remove solid residues of the ground malt, thereby obtaining wort; - boiling and hopping the produced wort (preferably obtained from the lauter tun); and - The boiled and flavored wort is transported to the cyclone tank via a pipe system; wherein stripping gas is introduced into a first portion of the pipe system to mix with the wort flowing through the pipe system, and wherein the stripping gas mixed with stripped volatile matter is removed at a second portion of the pipe system downstream of the first portion of the pipe system and / or removed from the swirl tank.

[0033] A second aspect relates to a beer processing system, comprising: - Mashing tank; - Filter tank; - wort boiling equipment; and - swirl trough; Wherein, the wort boiling device is connected to the swirl tank liquid (wort) via a pipeline system; Wherein, the beer processing system further comprises a stripping gas unit connected to the pipeline system for stripping gas.

[0034] Another aspect relates to a beer processing system comprising: - optionally a mash tun; - optionally a filter tank; - wort boiling equipment; and - swirl trough; Wherein, the wort boiling device is connected to the swirl tank liquid (wort) via a pipeline system; Wherein, the beer processing system further comprises a stripping gas unit connected to the pipeline system for stripping gas.

[0035] Yeast is then added to the cooled wort to initiate the fermentation process. During fermentation, the yeast converts the sugars in the wort into alcohol and carbon dioxide, producing beer. The beer is then matured in a conditioning tank, a step that allows the beer to fully develop its flavor profile. Alternatively, and perhaps more commonly, the fermentation and conditioning processes take place in the same tank (a cylindrical-conical tank).

[0036] After the beer has matured, it is usually filtered to remove any remaining yeast or particulate matter, and it may need to be carbonated if the natural carbonation from fermentation is insufficient.

[0037] In one or more embodiments, the boiling process takes place in a wort kettle or coil. In a conventional wort kettle, the wort is heated to a rolling boil, typically at about 100°C, for example using a steam jacket or direct heating. As described, this boiling process has multiple purposes, such as sterilization of the wort, termination of enzymatic activity, isomerization of hops, extraction of hop bitterness, evaporation of undesirable volatile compounds, and protein agglomeration for easier removal. The boil typically lasts 60 to 90 minutes, depending on the style of beer and the brewer's preference. Traditional boiling is energy inefficient due to the large amount of heat required to maintain the boiling temperature of the wort. Therefore, in order to reduce energy consumption, a variety of different boiling systems have been developed around a central wort kettle.

[0038] In one or more embodiments, the boiling process is performed by high temperature wort boiling (HTWB). HTWB involves boiling the wort at a temperature well above the normal boiling point of water (typically about 140 degrees Celsius) in a closed system under pressure. This method enhances the extraction of hop bitterness. It can also make the wort clearer by promoting better protein coagulation.

[0039] Compared to traditional methods, HTWB has a much shorter boiling time because the higher temperature accelerates the necessary physical processes. HTWB is more energy-efficient because it takes less time and can make more effective use of heat recovery systems. A condenser is used to cool the wort after boiling and reduce the pressure. This also helps to recover some of the energy used in the boiling process, thereby improving overall efficiency. The core part of the HTWB is the coil-shaped area, where the boiling process is completed within a few minutes. The wort is heated upstream of the coil in the heat exchanger system and the pressure is reduced downstream of the coil (usually in two steps).

[0040] In one or more embodiments, at least a portion of the piping system is configured as a coil. This configuration provides more turbulence within the piping system, thereby improving mixing of the stripping gas with the wort. Based on theoretical considerations, the inventors anticipate that the more turbulence created, the smaller the stripping bubbles will be.

[0041] In beer production, minimizing oxygen absorption is crucial to avoid oxidation, which can affect flavor and stability. Therefore, inert gases are preferred. Furthermore, the gas's compatibility with existing equipment and its overall impact on production costs and efficiency are important considerations.

[0042] In one or more embodiments, the stripping gas is selected from the group consisting of carbon dioxide gas, nitrogen gas, an inert gas, and mixtures thereof. Nitrogen (N2) is inert, non-reactive, and widely used in the food industry. It is particularly suitable for removing oxygen and other volatile compounds without affecting the flavor or quality of the product. Carbon dioxide (CO2) is naturally produced during fermentation, so additional CO2 can be used in the stripping process. Argon and helium are examples of other inert gases that can be used for stripping. Due to their higher cost, their use is not as common as nitrogen, but they can be used for similar applications.

[0043] In one or more embodiments, the wort boiling apparatus comprises a wort kettle or coil, eg, equipped with an external or internal boiler.

[0044] In one or more embodiments, the wort boiling apparatus comprises a high temperature wort boiling kettle or coil, preferably a heating coil.

[0045] Figure 1 Schematic diagram of a process apparatus according to the present invention. Here, boiled and flavored wort is conveyed from a wort collecting vessel 1 to a cyclone 5 via a piping system 2. Stripping gas is introduced into a first section of the piping system 2 via a stripping gas inlet 3 to mix with the wort flowing therethrough. The stripping gas, mixed with stripped volatile substances 4, such as DMS, is removed from a second section of the piping system 2, downstream of the first section, and / or from the cyclone 5. The wort, now purified from stripped volatile substances, heat coagulum, and hop residues, is conveyed from the cyclone 5 to a cooling device 6.

[0046] Reference Mark 1 Wort collection container 2 Pipeline system 3 Gas inlet 4 Stripping gas mixed with stripping volatile substances 5 swirl trough 6. Apparatus for cooling the purified wort.

Claims

1. A method for removing undesirable volatile substances from wort, the method comprising: - boiling and hopping of the resulting wort; as well as - The boiled and flavored wort is transported to the cyclone tank via a pipe system; wherein stripping gas is introduced into a first portion of the pipe system to mix with the wort flowing through the pipe system, and wherein the stripping gas mixed with stripped volatile matter is removed at a second portion of the pipe system downstream of the first portion of the pipe system and / or removed from the swirl tank.

2. The method according to claim 1, wherein The boiling process is carried out in a wort kettle or in a coil.

3. The method according to claim 1, wherein The boiling process is performed by high-temperature wort boiling.

4. The method according to any one of claims 1 to 3, wherein The stripping gas is selected from the group consisting of carbon dioxide gas, nitrogen gas, inert gas and mixtures thereof.

5. A beer processing system comprising: - wort boiling equipment; as well as - swirl trough; wherein the wort boiling device is in liquid communication with the swirl tank via a piping system; Characterized in that, the beer processing system further comprises a stripping gas unit connected to the pipeline system for stripping gas.

6. The beer processing system according to claim 5, further comprising: - Mashing tank; as well as - Filter tank.

7. The beer processing system according to any one of claims 5-6, wherein: Stripping gas is introduced into a first portion of the pipe system to mix with the wort flowing through the pipe system, and wherein the stripping gas mixed with stripped volatile matter is removed at a second portion of the pipe system downstream of the first portion of the pipe system and / or removed from the swirl tank.

8. The beer processing system according to any one of claims 5 to 7, wherein: At least a portion of the piping system is configured as a coil.

9. The beer processing system according to any one of claims 5 to 8, wherein: The wort boiling device comprises a wort kettle or a coil.

10. The beer processing system according to any one of claims 5 to 8, wherein: The wort boiling device comprises a high-temperature wort boiling pot or a coil.

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