Apparatus for making beer or other beverages and protein-containing products

Abstract

The invention relates to a device for the manufacture of beer or further beverages and protein-containing products on the basis of grains, comprising the following components: a brewing facility comprising: means for manufacturing mash from germinated and / or ungerminated grains; means for separating the mash into a first material component having a low solids content and a second material component having a high solids content; a device for producing beer or another beverage from a first substance component, and comprising an output for a second substance component; a fermentation plant for the manufacture of protein-containing products on the basis of cereals, comprising: an input for a second substance component; means for inoculating a second substance component with a fungal inoculum of basidiomycetes and / or with an inoculum of other microorganisms; and means for fermenting the inoculated substance component in a submerged liquid culture; and a device for transporting a second substance component from the output end of the brewing facility to the input end of the fermentation facility, wherein the fermentation facility is arranged at least partially in one or more prefabricated three-dimensional space units and the brewing facility is a stationary brewing facility.

Description

Technical Field

[0001] This invention relates to an apparatus for manufacturing beer or other beverages and protein-containing products based on grains as input materials. Background Technology

[0002] In beer brewing, malting begins with barley or another grain. Malting releases enzymes that convert starch in the grains into maltose, which is then used for subsequent fermentation. This requires a mashing process. During mashing, malted and crushed grains are mixed with brewing water under stirring and heat, where the starch is converted into maltose by enzymes, and the malt components are obtained as an extract. At a temperature of 72 to 80°C, the liquid beer wort is separated from the solid components of the mash (the so-called beer lees) by filtration in a filter tank or mash filter. The main product used in beer production is the beer wort. The beer wort is boiled and hops are added to dissolve its aromatic compounds. Boiling also sterilizes the beer wort. After clarifying the beer wort, fermentation is introduced by cooling and adding yeast. During fermentation, maltose is converted into alcohol and carbonic acid. The further processing of the large quantities of lees generated during beer production poses a problem, particularly for small and medium-sized regional breweries. Brewer's grains removed from the filter tank have a short microbiological shelf life of only a few days. They are used as feed in dairy farming and for fattening cattle, as fertilizer, for electricity and heat generation in biogas systems, and, when dried, combined with sawdust for combustion to generate heat.

[0003] It is known to use fungi to produce proteins for human nutrition. Therefore, yeast, for example, has been used in protein production. Quorn™ is marketed as a meat substitute made from the fermented mycelium of the fungus *Fusarium myxosporum*.

[0004] In Indonesia, a traditional fermented product called "tempeh" is produced by inoculating cooked soybeans with different types of Rhizopus. These fungi belong to the Zygomycetes phylum. The fermented clump is then cut into pieces, fried, and eaten. Through fermentation, the protein in soybeans is enhanced, and components that impair digestion are broken down.

[0005] For several years, there have been efforts to utilize classic edible fungi from the Basidiomycetes class to produce proteins and / or aromatic substances, given their high protein content, diverse aromas, and the high biological value of fungal proteins.

[0006] A professional article describes the production of protein through the fermentation of food industry side streams using basidiomycetes (Zorn, H. 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 2019, 8:447-445). By fermenting with Pleurotus ostreatus, the nutritional value of apple pomace was significantly enhanced, and the resulting biomass was considered a suitable alternative protein source. The amino acid content increased from approximately 5% in apple pomace to 24% in fermented apple pomace, and the fermented apple pomace exhibited a high biological value of up to 86, indicating good nutritional value for humans.

[0007] In another professional 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), the physiological (anti-steatodendrostasis and anti-inflammatory) effects of the nutritional components of a biotechnologically produced oyster mushroom in a rat model study are described.

[0008] In another professional article (Aggelopoulos T. et al: Upgrading of Mixed Food Industry Side-Streams by Solid State Fermentation with P. ostreatus", Recycling, Bd. 3, Nr. 2, April 1, 2018), Page 12 describes the use of the basidiomycete *Pleurotus ostreatus* to produce protein-containing fungal mycelium through fermentation of a substrate mixture containing agricultural industrial by-products and wastes, including brewer's grains, malt hulls, cheese whey, molasses, oranges, and tomato sauce. The use of this mixture aims to avoid the disposal of various agricultural industrial by-products and wastes and to utilize their different roles in fermentation to produce protein at low cost, increase waste value, and minimize waste. The components of the substrate mixture were obtained from various sources: cheese whey from agricultural cooperatives, molasses from alcohol breweries, brewer's grains and malt hulls from breweries, and tomatoes and oranges from local markets. Twenty-five different components were mixed in the laboratory, the substrate mixture was sterilized at 120°C for 15 minutes, and different substrate mixtures were subjected to surface fermentation using *Pleurotus ostreatus*. A disadvantage is that mixing and sterilizing the substrate mixture before fermentation is very costly.

[0009] According to another professional article (Ahlborn, J. et al. “Upcycling of food industryside streams by basidiomycetes for production of a vegan protein source”, International Journal of Recycling of Organic Waste in Agriculture”, Bd. 8, Nr. Sl, December 1, 2019, pp. 447-455), apple pomace was fermented with Pleurotus ostreatus to produce protein-rich mycelium. Fermentation was carried out in a laboratory in shake flasks.

[0010] WO2013 / 034613A2 describes a method for manufacturing beverages or beverage bases, wherein a pumpable medium is fermented in at least one fermentation process, and wherein the fermentation process is carried out aerobically, wherein the medium is fermented using the mycelium of at least one basidiomycete. In one embodiment, hop-free beer wort is fermented with the mycelium of the basidiomycetes *Streptomyces benzoate*, *Cephalotaxus fortunei*, and *Poria cocos*. The mycelium of the basidiomycetes is separated by centrifugation, and the remaining sample is subjected to sensory evaluation. It is determined that, after aerobic fermentation of hop-free beer wort, beverages with appealing aromas and good taste are obtained, which are significantly different from unfermented beer wort. This application of beer wort for beverage manufacturing competes with its application for beer production.

[0011] EP3655520B1 describes the production of protein products from a substrate (e.g., brewer's grains) via deep liquid fermentation with basidiomycetes.

[0012] EP0087139B1 describes a complete brewing facility in the form of a container.

[0013] The objective of international patent application PCT / EP2023 / 059727, falling under Article 54, Paragraph 3 of the European Patent Convention, is to combine the manufacture of grain-based beer or other beverages with the manufacture of other products of high nutritional value, thereby making better use of the initial materials and achieving an improved ecological balance overall. To this end, as inputs, mash is prepared from malted and / or unmalted grains, and the mash is separated into a first component with a low solids content and a second component with a high solids content. The first component is used to manufacture beer or other beverages, and the second component is inoculated with a basidiomycete fungal inoculum. The inoculated component is fermented, forming protein-containing fungal mycelium. According to one embodiment, after the mash tank, in a filter tank or filter, the beer wort and afterburner are separated from each other, and the process branches into two branches. In one branch, beer is manufactured using the beer wort. In the other branch, fungal mycelium is manufactured using the afterburner. Summary of the Invention

[0014] This invention is based on the objective of combining the manufacture of grain-based beer or other beverages with the manufacture of other products with high nutritional value, thereby making better use of initial materials and achieving an overall improved ecological balance. The combined manufacture of beverages and other products with high nutritional value should be implemented quickly and flexibly, with minimal intervention in existing beverage production.

[0015] This task is accomplished by an apparatus according to claim 1 for manufacturing beer or other beverages and protein-containing products. Advantageous embodiments of the apparatus are given in the dependent claims and the specification.

[0016] The apparatus according to the invention for producing beer or other beverages and protein-containing products based on grains comprises the following components:

[0017] • A brewing facility comprising: apparatus for producing mash from malted and / or unmalted grains; apparatus for separating the mash into a first component having a low solids content and a second component having a high solids content; apparatus for producing beer or other beverages from the first component; and an output terminal for the second component.

[0018] • A fermentation facility for producing protein-containing products based on grains, comprising: an input end for a second material component; means for inoculating the second material component with a basidiomycete fungal inoculum and / or an inoculum of other microorganisms; and means for fermenting the inoculated material component in a deep liquid culture.

[0019] • A device for transporting a second component from the output of the brewing facility to the input of the fermentation facility.

[0020] • The fermentation facility is at least partially housed in one or more prefabricated three-dimensional spatial units and

[0021] • The brewing facility is a fixed-location brewing facility.

[0022] According to the present invention, components of mash with high solids content from brewing processes or other methods for producing grain-based beverages are used to produce products containing proteins and / or aromatic substances by means of Basidiomycetes. In conventional methods for producing beer or other beverages (e.g., whiskey) from mash made from malted and / or unmalted grains, the grains are only partially processed into substances usable by humans. Thus, the yeast used in beer brewing only partially converts the malted grains or the resulting beer wort into substances digestible by humans. The present invention utilizes the fact that components that cannot be utilized by yeast in beer brewing, such as cellulose and hemicellulose, can be converted into human-digestible proteins by means of Basidiomycetes. Advantageously, the initial materials supplied for this method have qualities suitable for making beer or other beverages, and thus they are also, in principle, suitable for making food and other products for human consumption. In this method, the mash is separated into a first component with low solids content (e.g., beer wort) and a second component with high solids content (e.g., beer lees). The first component is used to manufacture beer or other beverages, while the second component is used to manufacture protein-rich fungal mycelium. The protein-rich fungal mycelium contains various proteins as building blocks of its cells. In traditional beer brewing, the high-solids component produced during the filtration of beer wort is stored as beer lees in large silos and primarily used as animal feed for the agricultural sector. However, the high-solids component is particularly suitable for producing protein for human consumption due to its use of food-grade inputs, its composition, its large quantity and consistent composition, and its generally high quality.

[0023] Basidiomycetes (Agaricus fungi) include edible Agaricus fungi suitable for human consumption. These basidiomycetes possess a very broad range of biochemical transformation potential, thus distinguishing them from lower fungi and bacteria. According to the present invention, this potential is used to provide proteins with high biological value.

[0024] Basidiomycetes can form protein-rich fungal mycelia, whose proteins can have high biological value. Studies have shown that fermented by basidiomycetes has an exceptionally high biological value exceeding 90%, making it particularly suitable for human use. The biological value of fungal protein is comparable to that of beef and far greater than that of plant protein or fermented apple pomace.

[0025] Biological value is a standard for assessing protein quality and indicates how many grams of body protein can be made from 100 grams of relevant food protein.

[0026] Another advantage of this invention is that it has a high bioconversion rate of at least 10% to 90%. Bioconversion rate indicates the proportion of the nutrient medium used as a culture substrate that is metabolized into protein-rich fungal mycelium by Basidiomycetes.

[0027] According to the present invention, the total yield of germinated and / or ungerminated grains is greatly improved compared with conventional methods.

[0028] Furthermore, the fermentation products of basidiomycetes can contain aromatic substances with a variety of flavors and / or odors, such as those with fruity, berry, vanilla, spice, meaty, and / or fishy aromas. Studies within the scope of this invention have shown that particularly appealing aromatic substances are produced when fermenting waste with basidiomycetes. In addition, the products obtained through fermentation can contain vitamins that are not present in grains and are important for human nutrition.

[0029] Volatile compounds in food that can be perceived by odor receptors are called aromatic substances. Aromatic substances reach the receptors either directly through the nose (smelling, anterior nasal perception) or through the pharynx during eating or drinking (posterior nasal perception). Aromatic substances, along with flavor compounds (compounds that taste sour, sweet, bitter, salty, or umami) by definition, play a decisive role in the aroma of food. Texture also contributes to the overall sensory impression ("flavor"). Thanks to modern methods for the separation and identification of volatile compounds in food, more than 7,000 aromatic substances have been described in the literature during this period (see Hartmann-Schreier J., Aromastoffe, RD-01-03286

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

[0030] According to the present invention, valuable raw materials used in the production of grain-based beer or other beverages are additionally used to manufacture products that are particularly effective and appealing in terms of nutritional physiology, taste, and smell. In addition to the aforementioned beneficial effects, fungal mycelia containing proteins and / or aromatic substances, produced using basidiomycetes, can have anti-inflammatory or other health-promoting effects. The fungal mycelia can be used as a final product or as a raw material for further processing, and can be utilized as a vegan meat substitute.

[0031] The carbon dioxide footprint of protein production is far smaller than that of meat production. The overall ecological balance of this approach is superior to that of traditional grain-based beer or other beverage manufacturing, as well as the overall balance of traditional products that have been replaced by protein- and / or aromatic products.

[0032] According to the present invention, a conventionally implemented brewing facility and a fermentation facility are combined. The brewing facility has an output for a second component, such as the outlet of a filter tank for byproducts or the outlet of a byproduct silo. The fermentation facility has an input for the second component, which is connected to the output of the brewing facility, for example, via pipes and a pump. The fermentation facility includes means for inoculating the second component with a basidiomycete fungal inoculum, and means for fermenting the inoculated component in a deep liquid culture. The fermentation facility is at least partially housed in a prefabricated three-dimensional spatial unit.

[0033] The prefabricated three-dimensional spatial units can be easily and cost-effectively transported to the point of use by rail, road, or waterway. In principle, only the placement area for the prefabricated three-dimensional spatial units is required, and existing surfaces can be utilized. The fermentation facility can be constructed without interfering with or altering the brewing facility. Here, the prefabricated three-dimensional spatial units can be assembled like building blocks. The overall structural cost can remain extremely low. The fermentation facility can be constructed and put into operation quickly. Placing the fermentation facility, at least partially, within prefabricated three-dimensional spatial units allows for a high degree of flexibility in adapting the fermentation facility to the corresponding brewing facility and the specific needs of protein-containing products. In cases of increased protein demand, rapid and simple expansion is possible due to the modular structure including the prefabricated three-dimensional spatial units. The brewing facility can continue to operate independently of the fermentation facility without disruption. The second component is naturally generated during the operation of the brewing facility and, through processing into protein-rich fungal mycelium, is used for purposes of higher value than previously thought. The fermentation facility can, in principle, operate independently of the brewing facility. It is possible to use unwanted amounts of the second component in a conventional manner.

[0034] Each prefabricated three-dimensional spatial unit is a replaceable module, and the fermentation facility is assembled entirely or partially from these replaceable modules in the form of prefabricated three-dimensional spatial units. Different configurations of these modules serve different functions within the fermentation facility. This enables the rapid construction of fermentation facilities adapted to specific substrates, operating conditions, and desired yields, and allows for the quick elimination of defects by replacing the prefabricated three-dimensional spatial units. Furthermore, the prefabricated three-dimensional spatial units can be easily dismantled and—if necessary, rebuilt or dismantled and disposed of in another location after refurbishment. The prefabricated three-dimensional spatial units are configured to allow for road transport by truck to the equipment location. The height, width, and length of the spatial units are set to suit road transport by truck. For this purpose, a maximum external width of 6.1 meters and a maximum external height of 4.2 meters must be observed. Typically, the maximum external length is 20 meters.

[0035] According to another embodiment, the dimensions of the prefabricated three-dimensional spatial unit comply with one or more of the following upper limits: maximum external width of 6.1 meters, maximum external height of 4.2 meters, and maximum external length of 20 meters. According to another embodiment, the dimensions of the prefabricated three-dimensional spatial unit fall within one or more of the following ranges: external width of 1 meter to 6.1 meters, external height of 2 meters to 4.2 meters, and external length of 2 meters to 20 meters.

[0036] Fermentation may also be carried out with the help of other microorganisms, which are used in place of fungi from the Basidiomycetes class or as an adjunct to these fungi.

[0037] The microorganisms may be, for example, lactic acid bacteria, which break down carbohydrates (e.g., found in grains / germinated grains / brewer's grains) into lactic acid during lactic acid fermentation. This lactic acid can be found in various applications in food and also in the technological field, for example as the initial basis for a polymerization process in which PLA is produced using lactic acid, which in turn forms the initial basis for "bioplastics," which are used in sustainable packaging.

[0038] According to one embodiment of the present invention, at least one prefabricated three-dimensional spatial unit is a prefabricated three-dimensional spatial module. The spatial module is configured as a three-dimensional spatial unit in a construction method known in the prior art as a "modular structural approach" or "spatial monolithic structural approach." According to one embodiment, the prefabricated three-dimensional spatial unit has a building body made of steel and / or wood and / or concrete.

[0039] The prefabricated three-dimensional spatial unit is a spatial unit (also called a "spatial monolith" or "raumzellen") that is prefabricated in a fixed manufacturing plant, transported to the equipment site, and installed at the equipment site. The prefabrication may involve only the bottom, walls, and ceiling of the spatial unit, as well as the basic structural elements of the prefabricated three-dimensional spatial unit. Missing components, including those of the equipment to be housed within the spatial unit, may be installed into the spatial unit at the equipment site. However, the prefabrication may also include the spatial unit and / or other components of the equipment, up to all components that belong to the corresponding spatial unit in the manufactured equipment. This particularly includes components of the outer shell, especially exterior walls, ceilings, bottoms, insulation, fire protection, interior finishes, fixtures, windows, doors, fittings, etc. Furthermore, during prefabrication, all components of the equipment intended for the corresponding spatial unit may be installed into the spatial unit, more or less. However, components of the spatial unit or equipment may also be installed entirely or partially into the spatial unit at the equipment site.

[0040] According to another embodiment, at least one prefabricated three-dimensional spatial unit is a shipping container. According to a preferred embodiment, the container is a standardized container (ISO container). Containers used for transporting goods by sea, rail, and road are readily available at low cost. Further details regarding standardized containers are given below.

[0041] According to one embodiment, the prefabricated three-dimensional spatial unit has at least one defined interface for connection to another part of the fermentation facility. This facilitates the rapid and error-free construction and expansion of the fermentation facility, and eliminates defects by replacing the prefabricated three-dimensional spatial unit.

[0042] According to one embodiment, the defined interface for connection to another part of the fermentation facility is an interface for media, current, and / or communication. According to one embodiment, an interface is provided that is configured to establish a plug-in connection, threaded connection, snap-fit ​​connection, or clamp connection with an interface to another prefabricated three-dimensional spatial unit or with wiring for connection to another prefabricated three-dimensional spatial unit.

[0043] According to one embodiment, the fermentation facility includes one or more prefabricated three-dimensional spatial units of the same type, wherein the number of the prefabricated three-dimensional spatial units is selected to adapt the throughput of the fermentation facility to the output of a second material component available from the brewing facility, and / or to adapt the output of the fermentation facility to a predetermined output of the protein-containing product. By using a suitable number of prefabricated three-dimensional spatial units, simple scaling of the fermentation facility is possible to adapt it to the available output of the second material component and / or to a predetermined output of the protein-containing product.

[0044] According to another embodiment, the apparatus for manufacturing protein-containing products includes at least one of the following prefabricated three-dimensional spatial units:

[0045] • Prefabricated three-dimensional spatial units (preparation units) for preparing the second material component for fermentation.

[0046] • A prefabricated three-dimensional spatial unit (pre-fermentation unit) used to manufacture inoculum for inoculation of the main fermentation.

[0047] • A prefabricated three-dimensional spatial unit (main fermentation unit) for carrying out the main fermentation with the aid of inoculum and a second material component.

[0048] • A prefabricated three-dimensional spatial unit (product processing unit) for dehydrating and / or otherwise treating the wet fungal mycelium from the primary fermentation.

[0049] • Prefabricated three-dimensional spatial units (product storage units) for storing the final product.

[0050] • A prefabricated three-dimensional spatial unit (liquid treatment unit) for processing the liquid from the final treatment of the wet fungal mycelium.

[0051] • Prefabricated three-dimensional spatial units (wastewater treatment units) for wastewater treatment.

[0052] • Prefabricated three-dimensional spatial units (auxiliary media units) for water, compressed air, steam and / or other auxiliary media in the production process.

[0053] • A prefabricated three-dimensional spatial unit (auxiliary media processing unit) for treating water, compressed air, steam and / or other auxiliary media for manufacturing the protein-containing product.

[0054] • Prefabricated three-dimensional spatial units (energy units) for generating and / or storing electricity.

[0055] • Equipped with a prefabricated three-dimensional spatial unit (temperature control unit) for providing heat and / or cooling.

[0056] • Prefabricated three-dimensional spatial units (cleaning units) for CIP cleanup.

[0057] • Prefabricated three-dimensional spatial units (distribution units) for distributing media and / or energy and / or communication signals.

[0058] • Prefabricated three-dimensional spatial units (buffer units) for intermediate storage of the second material component.

[0059] • A prefabricated three-dimensional spatial unit (control unit) for controlling the fermentation facility and / or for communicating with an external control center that is spatially separated from the fermentation facility.

[0060] • Prefabricated three-dimensional spatial units (laboratory units) for measuring and inspecting the properties of the initial, intermediate and / or final products of the fermentation facility.

[0061] The second component from the brewing facility, before and during processing in the fermentation facility, is then referred to simply as "waste." The corresponding description applies accordingly to other second components and other brewery by-runs that are added to the other components being processed.

[0062] The preparation unit is configured to prepare the byproducts for fermentation. The preparation unit provides an inlet for the byproducts, mixes them with liquid, and pulverizes and / or heat-treats the byproducts for fermentation. According to one embodiment, the preparation unit has inlets for the byproducts and for water and liquid from the brewing process, a device for pulverizing the byproducts and / or a buffer container for the pulverized byproducts and / or a device for heat treatment and / or additional devices for the microbiological stabilization and / or technical sterilization of the byproducts.

[0063] According to another embodiment, the device for heat treatment is a heating device that heats the waste in the preparation unit to achieve sterilization of the waste or waste liquid mixture.

[0064] Other apparatus for microbiological stabilization and / or technical sterilization is described in the following description. According to one embodiment, one or more of these apparatuses for microbiological stabilization are disposed in a preparation unit.

[0065] The device used to crush the waste creates a larger working surface for the basidiomycetes and increases the rate of biotransformation of the material components used into fungal mycelia containing proteins and / or aromatic substances.

[0066] From the preparation unit, the pomace prepared for fermentation is transported to the pre-fermentation unit. The pre-fermentation unit is used to produce inoculum for inoculating the second component in the main fermenter. The pre-fermentation unit includes one, two, or more small fermenters in which the inoculum is produced.

[0067] According to one embodiment, the small fermenter includes a stirrer. The stirrer is used to homogenize the inoculum. This promotes consistent and reproducible conditions for fermentation, thereby maintaining optimized conditions and increasing the rate of biotransformation.

[0068] The primary fermentation unit includes one or more primary fermenters in which primary fermentation is carried out. For this purpose, in the primary fermenter, treated waste from the preparation unit is inoculated with inoculum from the pre-fermentation unit, and primary fermentation is carried out. The prepared waste can be partially transported from the preparation unit to the pre-fermentation unit to produce inoculum, and partially transported to the primary fermentation unit to carry out primary fermentation, via a line.

[0069] According to one embodiment, the primary fermenter includes a stirrer. The stirrer homogenizes the treated waste, inoculum, and, if necessary, additional water. This promotes consistent and repeatable conditions for fermentation, thereby maintaining optimized conditions and increasing the rate of bioconversion.

[0070] According to one embodiment, the primary fermentation unit has means for adding water to the primary fermenter. By adding water, the material components used to produce the protein are diluted and cooled. For this purpose, the water preferably has a temperature below 30°C. By adding water, both the optimized moisture content of the material components and the optimized fermentation temperature can be simultaneously adjusted.

[0071] According to one embodiment, the inoculum and the material to be fermented are fed separately into the main fermenter and mixed together in the main fermenter.

[0072] According to one embodiment, the material to be fermented is mixed with inoculum before being fed into the main fermenter. Mixing with the inoculum can be performed before, during, or after mixing the material to be fermented with water.

[0073] The inoculated material components are fermented in a deep liquid culture. Here, fermentation takes place within a dispersion system formed by the material components used and the inoculum in an aqueous phase. Deep liquid fermentation is advantageous because it can be carried out using liquid or pumpable media in mixing, reaction, and storage vessels, as well as the piping and pumps and / or other delivery devices connecting said mixing, reaction, and storage vessels.

[0074] According to one embodiment, the pre-fermentation unit and / or the main fermentation unit is a standardized tank container or a configuration based on a standardized tank container. The pre-fermentation unit and / or the main fermentation unit based on a standardized tank container may in particular be equipped with a stirrer and / or means for temperature control of the medium in the tank of the tank container to a desired temperature, which is advantageous for carrying out fermentation. The temperature control means may be for cooling and / or heating the medium in the tank.

[0075] According to one embodiment, the tank container is placed vertically, so that the main extension direction of the tank container is vertically oriented. Therefore, the smallest possible surface area of ​​the tank container is on the ground. This achieves a space-saving arrangement of the tank container.

[0076] According to another embodiment, one or more apparatuses for fermentation have at least one independently configured fermenter. The independent fermenter is not housed within a prefabricated three-dimensional spatial unit but is freely situated on the site of the apparatus. This may refer to a fermenter for pre-fermentation or a primary fermenter for main fermentation.

[0077] The product processing unit is used to dehydrate and / or further process the wet fungal mycelium from the primary fermentation unit. For this purpose, the product processing unit is equipped with devices for dehydration and / or additional devices for downstream processing. The fungal mycelium from the primary fermentation unit can be transported via lines for downstream processing in the product processing unit.

[0078] Product storage units are used to store final products. In one embodiment, this relates to a simple standard shipping container. In another embodiment, the product storage unit is a standard shipping container including devices for temperature control of the products stored therein. In yet another embodiment, the product storage container is a refrigerated or frozen container. Processed products can be transferred from the product processing unit to the product storage unit via lines and / or transport equipment. Within the product storage unit (especially in the product storage container), products can be transported to locations for further processing by truck, train, or ship.

[0079] The liquid processing unit is used to process liquids from product processing in the product processing unit. According to one embodiment, this is done using devices for filtration, centrifugation, membrane separation, extraction, absorption, adsorption, or other mechanical, thermal, biological, chemical, and / or physical separation methods. The liquid processing unit is connected to the product processing unit via a separate line.

[0080] The wastewater treatment unit is used to treat wastewater from the liquid treatment unit. According to one embodiment, the wastewater treatment unit has mechanical, thermal, biological, chemical, and / or physical means for wastewater treatment.

[0081] The treatment of liquids from the product processing unit and the treatment of wastewater can also be combined in a single prefabricated three-dimensional spatial unit (liquid treatment and wastewater unit).

[0082] An auxiliary media unit is used to provide water, steam, compressed air, and / or other media for the production process. According to one embodiment, the auxiliary media unit includes at least one device for providing one of these media. Water is required to regulate the liquid content of the substrate used for deep liquid fermentation. Hot steam is particularly needed for purifying and sterilizing the components and wiring of the equipment. Compressed air is required, particularly for valve operation and fermenter ventilation. The media unit is connected via wiring to one or more other prefabricated three-dimensional spatial units of the equipment.

[0083] An auxiliary media processing unit is used to sterilize the media water, water vapor, and compressed air so that the water, water vapor, and compressed air can be used for fermentation. According to one embodiment, for this purpose, the prefabricated three-dimensional spatial unit includes a water sterilization filter and / or a device for steam filtration and / or a device for compressed air filtration.

[0084] The energy unit is used to generate and / or store electricity for the various electrical consumers in the fermentation facility and to supply power to the respective consumers. According to one embodiment, the energy unit includes a generator, a storage battery, a battery pack, and / or a fuel cell. The energy unit can be designed to provide a continuous power supply to the fermentation facility. However, the energy unit can also be designed to ensure a temporary power supply to the fermentation facility during a power outage.

[0085] The temperature control unit is used to provide heat and / or cooling for temperature control of one or more components of the fermentation facility. Specifically, it is used to provide heat and / or cooling for temperature control of the pre-fermenter and / or the primary fermenter. According to another embodiment, the temperature control unit includes heating and / or cooling facilities. According to another embodiment, the temperature control unit includes a heat pump, which can simultaneously cool parts of the fermentation facility and heat other parts. The temperature control unit can be connected to one or more other prefabricated three-dimensional spatial units via lines filled with a heat-carrying liquid.

[0086] The purification unit is used to provide a medium for CIP purification, for use in purifying equipment components and wiring. The medium may be an acid, alkali, and / or water. According to one embodiment, the medium is stored in tanks or other containers within the purification unit. According to one embodiment, the purification unit includes means for mixing different media for CIP purification. According to one embodiment, the purification unit includes a pump or additional conveying means for transporting the material composition for CIP purification to the purification site. The purification unit is connected to one or more components or lines of the fermentation facility via one or more lines.

[0087] "Clean-in-place" (CIP) refers to a method for purifying process technology equipment (particularly biotechnology or food technology equipment). In this purification method, the equipment is cleaned on the surfaces that come into contact with the product without significant disassembly. A repeatable process is determined by precisely specifying the purifying agent, pressure, temperature, and contact time.

[0088] The distribution unit is used to distribute the medium and / or energy and / or communication signals of different components of the device. According to one embodiment, the distribution unit has different interfaces for connecting lines for (liquid) medium, lines for energy (e.g., power cables), and / or lines for data (e.g., data cables or optical waveguides). This may involve interfaces for feeding in the medium and / or energy and / or data and interfaces for outputting the medium and / or energy and / or data.

[0089] The interfaces for input and output are interconnected in a defined manner within prefabricated three-dimensional spatial units.

[0090] A buffer unit is used to store waste from brewing facilities intermediately before further processing in the fermentation facilities. According to one embodiment, the buffer unit is a tank container. According to one embodiment, the buffer unit has a device for temperature control of the waste within the buffer unit. According to one embodiment, the buffer unit has a mechanism for sterilizing the waste. The sterilization mechanism may be, for example, a heating device (e.g., for ultra-high temperature heating or pressure steam sterilization) that heats the waste in the buffer unit to a temperature at which bacteria in the waste do not proliferate or are rendered harmless. According to one embodiment, the buffer unit is a tank container equipped with a heating device and / or a stirring device. According to one embodiment, a preparation unit is also a buffer unit.

[0091] The control unit is used to control the fermentation facility and / or communicate with an external control center spatially separated from the fermentation facility. According to one embodiment, the control container includes electronic data processing facilities configured to control the fermentation facility and / or communicate with an external control center spatially separated from the fermentation facility. According to one embodiment, the control container includes at least one interface for data and / or at least one interface for energy supply. According to one embodiment, the electronic data processing facilities are configured to control the automation or substantial automation of processes within the fermentation facility. This enables rapid start-up and continuous operation of the fermentation facility without additional operating costs for the brewing facility.

[0092] According to one embodiment, the electronic data processing facility is configured to provide a control center with real-time data regarding the status of the media and products in the fermentation facility and / or the status of one or more components of the fermentation facility. According to one embodiment, at least one prefabricated three-dimensional spatial unit has sensors for detecting the status of the media and products in the fermentation facility and / or the status of the components of the fermentation facility.

[0093] According to one embodiment, the external control center is configured to access control of the fermentation facility in order to monitor and change the operating mode of the fermentation facility and / or the state of the medium in the fermentation facility, remotely control the fermentation facility, perform remote diagnostics, and / or perform remote fault handling.

[0094] According to one embodiment, the control center is configured to simulate the media, products, components, processes, and / or the entire production process within the fermentation facility using data provided by control units. This generates a virtual plan view of the media, products, components, processes, and / or the entire fermentation facility at the external control center; this virtual plan view is also referred to as a "digital twin." The digital twin of the fermentation process, in particular, can simulate the state of the basidiomycete culture in real time. This enables accurate prediction of growth rates, yields, and optimized harvest times. Consequently, fermentation parameters can be adapted in real time to optimize the process and maximize yield.

[0095] According to one embodiment, the sensor is configured to continuously and in real-time detect all physical and biochemical parameters. The sensor is installed along the production process and in the supply system, and provides raw data to a control unit / electronic data processing facility via a compatible interface. According to one embodiment, this raw data is used to generate a virtual floor plan. According to one embodiment, the detected data is transmitted wirelessly, via cable, or via satellite to an external control center. There, the data can be supplied to a central data platform. According to one embodiment, data transmission is performed via a secure network protocol to ensure data integrity and security.

[0096] The laboratory unit is used to measure and inspect the characteristics of initial products (especially waste, basidiomycetes, and auxiliary media), intermediate products (especially treated waste and inoculum), and final products (especially fungal mycelium and wastewater). For measurement, sensors can be installed in different equipment components, and / or measuring devices can be used within the laboratory unit to analyze samples. The samples can be supplied to the measuring devices via sample lines, and / or retrieved at the respective equipment components and transported to the measuring devices in the laboratory unit. The results of the measurements can be used, in particular, for process control, quality inspection, and verification of specifications to be followed.

[0097] According to one embodiment, multiple prefabricated three-dimensional spatial units are arranged side-by-side and / or stacked vertically. This enables space-saving layout and scale adjustment of the fermentation facility to achieve the desired output.

[0098] According to one embodiment, multiple prefabricated three-dimensional spatial units are arranged around one or more media units. This enables particularly efficient distribution of liquids, energy, and / or data.

[0099] According to one implementation, multiple prefabricated three-dimensional spatial units are arranged in parallel. This allows for a particularly space-saving arrangement.

[0100] In one embodiment, one or more containers are oriented horizontally, and / or one or more containers are oriented vertically. Horizontal or vertical orientation may be advantageous depending on the function of the containers.

[0101] According to one embodiment, multiple prefabricated three-dimensional spatial units are arranged side-by-side in groups. This is advantageous for connecting different prefabricated three-dimensional spatial units via interfaces and / or wiring. Furthermore, the prefabricated three-dimensional spatial units can be arranged in groups, where prefabricated three-dimensional spatial units with the same function are combined together, which facilitates the construction, monitoring, repair, maintenance, and maintenance of the fermentation facility, as well as the maintenance of determined operating conditions (e.g., operating temperature), and improves operational safety.

[0102] According to one embodiment, prefabricated three-dimensional spatial units for guiding liquid media are disposed in a lower layer, and / or prefabricated three-dimensional spatial units for communication, data processing, control, energy supply and / or temperature regulation are disposed in a higher layer.

[0103] According to one implementation, 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.

[0104] Standardized shipping containers (ISO containers) are large, space-consuming steel containers made to conform to standards, primarily used for transporting goods by water, rail, and road. Dimensions, support structures, and stackability are specified in relevant standards, particularly ISO-Norm 668. The most widely used ISO containers have a width of 8 feet (2.4384 meters), a height of 8 feet 6 inches (2.591 meters), and a length of 20 feet (6.058 meters) or 40 feet (12.192 meters). ISO containers can be implemented as standard containers, refrigerated containers, or tank containers.

[0105] Other standardized containers may also be used within the scope of this invention. Containers suitable for heavy-duty truck transport are preferred.

[0106] Brewing facilities are fixed-location brewing facilities. This invention can be particularly achieved by combining existing fixed brewing facilities with fermentation facilities.

[0107] According to another embodiment, the prefabricated three-dimensional spatial units are at least partially set on a foundation. The foundation is, for example, a concrete slab, strip foundation, or point foundation.

[0108] In one embodiment, the fermentation facility is at least partially located next to the brewing facility in a trucking yard for transporting spent grains or other brewery byproducts. Breweries typically have a trucking yard next to spent grain silos for transporting spent grains, which can also be used to house the fermentation facility.

[0109] According to one embodiment, the output of the brewing facility for the second component is connected to the input of the fermentation facility for the second component via pipes and / or pumps and / or buffer containers. According to one embodiment, the waste is transported from the output of the brewing facility to the input of the fermentation facility using compressed air. The buffer container can buffer fluctuations in the output of the second component and / or allow for sterilization of the second component over a sufficient period of time, making it sterile for subsequent processing. According to another embodiment, the buffer container is a tank container or silo for storing waste or other brewery by-products. For this purpose, existing brewery by-product silos can be used.

[0110] According to one embodiment, the brewing process or another method for manufacturing beverages in a brewing facility and protein production in a fermentation facility are carried out online. Here, the brewing facility and the fermentation facility are continuously interconnected into a coherent unit. Technically, this is achieved, in particular, by physically connecting the equipment components for carrying out the brewing process or another method for manufacturing beverages with the equipment components for producing proteins via lines and / or a continuously or intermittently operating conveyor system into a single unit.

[0111] According to one embodiment, the apparatus for transporting a second material component from the output of a brewing facility to the input of a fermentation facility includes at least one transport vehicle. According to another embodiment, the transport vehicle is a truck, train, and / or ship.

[0112] In this implementation, components with high solids content are transported, after filtering the liquid beer wort, to a location, either nearby or distant, by truck, train, ship, or other transport vehicle for fermentation. This can involve intra-company or external transportation.

[0113] According to another embodiment, the material component with high solids content is transported by a truck equipped with a (saddle-type) semi-trailer. According to another embodiment, the material component with high solids content is transported by a tanker truck. According to another embodiment, the transport vehicle is directly loaded with the material component with high solids content taken from a filter tank, or the material component is intermediately stored in a silo, and the transport vehicle is loaded with the material component after intermediate storage.

[0114] According to one embodiment, the material components used in protein production are diluted with water. Diluting with water makes the material components flowable and pumpable, and places them in a state suitable for fermentation in deep liquid culture. This is particularly suitable for preparing material components with high solids content from mash and / or preparing germinated and / or ungerminated grains from the malting process for fermentation.

[0115] According to one embodiment, the material components used in protein production are freshly processed and / or microbiologically stabilized and / or technically sterilized. A material component is considered freshly processed and / or microbiologically stabilized and / or technically sterilized only when no pathogenic microorganisms accumulate in it after separation from the mash. The lees produced in the filter tank can be considered technically sterile. According to one embodiment of the invention, the output of the brewing facility for the second material component is the outlet of a filter tank or additional filter for the lees. According to one embodiment, the lees from the filter are microbiologically stabilized. Through microbiological stabilization, microorganisms that could not be completely eliminated at temperatures up to 78°C during saccharification will not accumulate and contaminate the product in subsequent processes.

[0116] According to one embodiment of the invention, the output of the brewing facility for the second component is the outlet of the by-product silo. By-products produced in conventional beer brewing, stored in large silos, are rich in microorganisms and cannot prevent the accumulation of pathogens, thus generally failing to meet the hygiene requirements for processing into food. According to one embodiment, the by-products from the by-product silo are microbiologically stabilized.

[0117] According to one embodiment, the second material component used in the production of protein is freshly processed and / or microbiologically stabilized and / or technically sterilized by at least one of the following measures:

[0118] • By using a short residence time from the generation of material components until fermentation (preferably up to 24 hours, more preferably up to 12 hours, and even more preferably up to 4 hours).

[0119] • Preferably, the product is autoclaved and reheated to at least 80°C, or more preferably at least 90°C.

[0120] • By cooling to a temperature below 30°C

[0121] • By adding acid, preferably lactic acid, preferably lactic acid from the brewing process or other methods used in food manufacturing.

[0122] • By using basidiomycetes that form antimicrobial compounds,

[0123] • The material components are guided through and / or stored in the equipment components by periodically, preferably at least daily, emptying, purifying, and sterilizing the equipment components (e.g., silos, lines, conveyor screws, tanks) of the production equipment used to implement the method or the transport vehicle used to transport the material components.

[0124] According to another embodiment, the material components used in the production of proteins are reheated to a temperature in the range of 90°C to 130°C.

[0125] One or more of the aforementioned measures for the microbiological stabilization and / or technical sterilization of a second material component used in protein production are implemented to ensure the microbiological stability of the second material component until the substrate is biotransformed into protein-rich fungal mycelium. Studies of fungal mycelium have shown that these fungal mycelia are relatively microbiologically stable.

[0126] According to one embodiment, the apparatus and / or fermentation facility for transporting a second material component from the output end of a brewing facility to the input end of a fermentation facility are configured to implement one or more of the aforementioned measures for microbiological stabilization and / or technical sterilization of the second material component. According to one embodiment, the transport apparatus and / or fermentation facility are equipped with devices for reheating, devices for adding acid, devices for adding basidiomycetes, and / or devices for purification and sterilization. According to one embodiment, the devices for microbiological stabilization and / or technical sterilization are housed in one or more containers within the fermentation facility.

[0127] Short residence times can be achieved, in particular, by implementing the brewing process or other methods for beverage production online with protein production. Through direct (online) processing, the waste contains fewer microorganisms and is free of pathogens than waste initially stored in silos. If components with high solids content are transported to the fermentation site by transport vehicles after being removed from the filter tanks, the residence time can be maintained shortly, either by directly loading the components into the transport vehicles or by loading them into the transport vehicles after a short intermediate storage period and / or by utilizing the short cycle time of transport by the transport vehicles. Microbiological stabilization of components with high solids content by reheating and / or cooling can be carried out, in particular, during intermediate storage in silos and / or tanks of transport vehicles. For this purpose, equipment components of the production equipment or transport vehicles can be heated and / or cooled accordingly, and / or the components can be temperature-controlled and diluted with heated and / or cooled water. The sanitary requirements for the microbiological stabilization of components with high solids content are derived from the Food and Feed Codex (LFGB) promulgated on September 15, 2021. The transport of material components by transport vehicles that meet hygiene requirements can be supervised by certified quality assurance agencies.

[0128] The following are implementation methods, which can be achieved by designing appropriate equipment components in the container, feeding appropriate initial materials into the fermentation facility, and / or further processing the products produced in the fermentation facility.

[0129] According to one embodiment, the fermentation broth is agitated and / or circulated during fermentation. Agitation and / or circulation homogenize the fermentation broth, which consists of the inoculated material components and the aqueous phase, and promote the maintenance of optimized conditions for fermentation.

[0130] 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 generally optimized for fermentation using basidiomycetes.

[0131] According to one embodiment, the substrate composition during fermentation is adjusted to have a carbon content of 4 to 20 g / L, a nitrogen content of 0.5 to 5 g / L, and / or a C / N ratio of approximately 10 to 40. By maintaining these parameters, the nutritional requirements of the basidiomycetes are generally met.

[0132] According to one embodiment, protein-containing fungal mycelium is separated from the fungal mash formed during fermentation. As a result, the product is dehydrated, and proteins and / or aromatic substances are enriched.

[0133] According to one embodiment, fungal mycelium is separated from fungal mash by filtration, decantation, centrifugation, or separation.

[0134] According to one embodiment, protein-containing fungal mycelium is used as a final product, such as as a food or nutritional supplement, i.e., as a food with added medicinal benefits.

[0135] According to one embodiment, proteins and / or aromatic substances are at least partially extracted from fungal mycelium, preferably by means of extraction. The extracted substances may be used directly as a final product, or processed with other substances to form a final product.

[0136] According to one embodiment, residual materials generated during the brewing process and / or fungal mycelium production process may be supplied to the preceding method steps after treatment, if necessary. These residual materials can be used, in particular, as a component of the material to be fermented, or as fertilizer in grain cultivation. The residual materials can also be used in biogas plants. Fermentation residues from biogas plants can be used as fertilizer in grain cultivation.

[0137] According to one implementation, fungal mycelium is processed into food, supplements, nutritional products, hobbies, feed, or medicine.

[0138] According to one embodiment, proteins and / or aromatic substances are extracted from fungal mycelium and processed into food, supplements, nutritional products, consumables, or pharmaceuticals.

[0139] According to one embodiment, the agaric fungus is selected from the following fungal group: Pleurotus eryngii, Pholiota nameko, and Cyclocybe aegerita.

[0140] These basidiomycetes can be used to create protein blends with high biological value, attractive aroma characteristics, and low gluten content.

[0141] According to one embodiment, the mixture of proteins has a biological value of at least 94, preferably at least 97.

[0142] According to one embodiment, the container includes lines for media and / or energy and / or communication in the upper region, and / or includes one or more interfaces in the outer wall for connection with other containers, and / or includes production units, storage containers, control devices and / or electronic data processing facilities in the lower region.

[0143] Protein-containing products are manufactured from waste using selected basidiomycetes. For this purpose, the basidiomycetes listed in Table 1 below were used:

[0144] Table 1: Basidiomycetes used.

[0145]

[0146] Details of the conduct and results of the aforementioned study are described in International Patent Application PCT / EP2023 / 059727. Reference is made to International Patent Application No. PCT / EP2023 / 059727, the contents of which are incorporated herein by reference. This applies particularly to pages 34, paragraph 3 through 53 of the aforementioned international patent application. Attached Figure Description

[0147] The invention will now be described in more detail with reference to the accompanying drawings of the embodiments. In the drawings:

[0148] Figure 1 The simplified process flow diagram shows equipment including brewing facilities and fermentation facilities for producing protein-containing products;

[0149] Figure 2 A roughly schematic vertical cross-sectional view shows a fermentation facility for manufacturing protein-containing products, the fermentation facility comprising equipment components in different containers;

[0150] Figure 3 The top view shows a fermentation facility for producing protein-containing products, including four main fermenters;

[0151] Figure 4 A rough schematic top view shows the fermentation facility including eight main fermenters;

[0152] Figure 5 The same fermentation facility is shown in a perspective view taken from above at an angle. Detailed Implementation

[0153] according to Figure 1 Beer brewing and protein extraction begin with the germination of barley or other grains and their conversion into enzyme-containing malt.

[0154] In apparatus 1 used for making mash, malt is crushed and mixed with hot water. This mash is then poured into a mash tank. Here, over several hours (1 to 2 hours), maltose, glucose, and other sugars are produced from the cereal starch stored in the malt grains through the action of starch-degrading enzymes (amylases). Cellulase breaks down the outer shell of the barley grain, thereby allowing amylases to act on the starch inside the grain.

[0155] After the mash tank, in a filter tank or filter (a device for separating the mash) 2, the beer wort and lees are separated from each other, and the process branches into two branches.

[0156] Subsequently, in apparatus 3 used for brewing beer, the liquid sweet portion of the mash (beer wort) is introduced into the wort pot (upper branch). Hops are added here. The hops impart a spicy and bitter flavor to the beer. The resulting wort is then filled into fermentation tanks or fermentation vessels by the brewer, and (brewing) yeast is added. Alcoholic fermentation then begins. After fermentation, the beer is stored in tanks for a period of time to mature, and then the beer is bottled and kegted. The beer thus reaches customers through sales or the catering industry.

[0157] In fermentation facility 4, the solid components of the mash (substances with increased solid content) are filtered and used as a substrate for subsequent processes to produce fungal mycelia by fermentation with basidiomycetes in the fermenter (lower branch).

[0158] The input end 4.1 of the fermentation facility 4 is connected to the output end 2.2 of the separation device 2 via a transport device 5 in the form of a pipe for transporting waste.

[0159] exist Figure 2 The diagram illustrates the division of the different components of fermentation facility 5 within the container. Each large rectangle symbolizes a standardized container. Inside the container, the components of the fermentation facility are indicated by smaller rectangles or circles. Wiring is represented by a pair of parallel lines. Interfaces on the outer wall of the container used for connecting to the container or wiring are indicated by blacked-out frames.

[0160] At the bottom layer, from left to right, are shown the preparation container 6, the pre-fermentation container 7, the main fermentation container 8, the product processing container 9, the liquid processing container 10, and the wastewater treatment container 11. These containers are placed on the ground 12, with only the main fermentation container 8 placed vertically on the ground with its smaller end face facing up, while the remaining containers are placed horizontally on the ground.

[0161] The preparation container 6 includes an input end for the fermentation facility, which is configured as an interface in the container wall. Within the preparation container, there is a device 6.1 for crushing the waste, a buffer container 6.2 for the crushed waste, and a device 6.3 for heat-treating the waste and water for diluting the waste. The device 6.1 for crushing the waste is connected to the input end on the input side via wiring, and to the buffer container 6.1 for the waste on the output side. The buffer container 6.1 for the waste is connected to the heat-treating device 6.3 on the output side via other wiring, and the heat-treating device is connected on the output side to an interface in the container wall (opposite to the container wall including the input end) for the prepared waste.

[0162] Within the container wall including the input end, there is an interface for feeding in untreated water, and in the opposite container wall, there is another interface for discharging heat-treated water. The first interface is connected via a line to the input end of the heat treatment device, and the second interface is connected via a line to the output end of the heat treatment device 6.3.

[0163] The pre-fermentation container 7 includes a small fermenter 7.1 for pre-cultivation and a larger pre-fermenter 7.2 for generating inoculum. The pre-fermentation container 7 includes, in one container wall, an interface for feeding pretreated waste and pretreated water. In the opposing container wall, the pre-fermentation container includes interfaces for discharging pretreated waste, inoculum, and pretreated water. The interfaces for feeding pretreated waste and pretreated water are connected via wiring to the input terminals of the small fermenter 7.1 and the pre-fermenter 7.2. The small fermenter 7.1 is connected on its output side to wiring for guiding pretreated water into the pre-fermenter 7.2. The pre-fermenter 7.2 is connected on its output side to an interface for discharging inoculum. The wiring for pretreated waste and pretreated water is connected to the interfaces for discharging pretreated waste and pretreated water.

[0164] The primary fermentation container 8 is based on a standardized tank container. This tank container has a large tank within a side-open container frame, which serves as the primary fermenter. The tank container is additionally equipped with an agitator (not shown) and temperature control devices. The primary fermentation container has interfaces on one side of its container wall for feeding pretreated waste, inoculum, and pretreated water. These input-side interfaces connect to the output-side interfaces of the pre-fermentation container 7. These interfaces are interconnected either directly or via wiring.

[0165] On the side opposite to the side including the input side, the main fermentation container 8 has an interface for discharging wet fungal mycelium.

[0166] Product processing container 9 has an interface for wet fungal mycelium in one container wall and interfaces for dehydrated final product and liquid from dehydration in the opposite container wall. The product processing container includes a device 9.1 for dehydration and a device 9.2 for final downstream treatment. The device 9.1 for dehydration is connected via wiring to the interface for wet fungal mycelium in the main fermentation container 8 on the input side, and via wiring to the device 9.2 for final downstream treatment and the interface for separated liquid on the output side. The device 9.2 for final downstream treatment is connected via wiring to the interface for dehydrated fungal mycelium on the output side. The interface for wet fungal mycelium is connected directly or via wiring to the interface for fungal mycelium in the main fermentation container 8.

[0167] The liquid processing container 10 has an interface in one container wall for feeding in the separated liquid and an interface in the opposite container wall for discharging wastewater. The liquid processing container includes a device 10.1 for processing the separated liquid, which includes a centrifuge, an ultrafiltration unit, and a collection tank. The device 10.1 for processing the separated liquid is connected via a line on the input side to the interface for feeding in the separated liquid and via a line on the output side to the interface for discharging wastewater. The liquid processing container 10 is connected directly or via piping to the interface for discharging the separated liquid in the product processing container 9.

[0168] The wastewater treatment container 11 has an interface for feeding wastewater in one container wall and an interface for discharging purified water in the opposite container wall. The wastewater treatment container is equipped with a device 11.1 for biological and / or mechanical wastewater treatment. This device for biological and / or mechanical wastewater treatment is connected via wiring to the interface for feeding wastewater on the input side and to the interface for discharging purified water on the output side.

[0169] In the second layer, the fermentation facility 5 has, from left to right, an auxiliary medium container 13, an auxiliary medium processing container 14, a distribution container 15, and a purification container 16. The containers in the second layer are either placed on the support structure 17 above the containers in the bottom layer, or placed directly on the containers in the bottom layer.

[0170] The auxiliary medium container 13 has an inlet for pure water, air, and tap water in one container wall. In the opposite container wall, the auxiliary medium container has an outlet for water, compressed air, and water vapor. Inside the auxiliary medium container, a water tank 13.1, a compressed air generator 13.2, and a steam generator 13.3 are installed. These components are connected via wiring on the input side to the inlet for the corresponding medium in the first-mentioned container wall and on the output side to the inlet for the corresponding medium in the second-mentioned container wall.

[0171] The auxiliary media processing container 14 has interfaces in the first container wall for the inlet of water, compressed air, and water vapor. In the opposite container wall, the auxiliary media processing container has interfaces for treated water, compressed air, and water vapor. The auxiliary media processing container 14 is equipped with devices 14.1 for water treatment (e.g., pre-filtration and main filtration devices), devices 14.2 for compressed air treatment, and devices 14.3 for steam treatment. These devices are connected by wiring on the input side to the interfaces in the first-mentioned container wall for the corresponding media, and on the output side to the interfaces in the second-mentioned container wall for the corresponding media. The first-mentioned interfaces are connected directly or by wiring to the output-side interface of the auxiliary media container 13.

[0172] The distribution container 15 has interfaces in one container wall for feeding treated water, compressed air, and steam. In the opposite container wall, the distribution container has interfaces for discharging water, compressed air, steam, a cooling medium, a heating medium, and current. In another container wall, the distribution container has interfaces for feeding cooling media, heating media, and current.

[0173] In the distribution container 15, branches of lines and pipes for the central media distribution system 15.1 are provided, connecting the input-side interface to the output-side interface. The distribution container is connected directly or via lines to the output-side interface of the auxiliary media processing container 14 through the first-mentioned interface. The output-side interface is connected via lines (not shown) to containers requiring the corresponding media. Thus, for example, the output terminals for cooling and heating media are connected to the temperature control device of the main fermentation container 8 to regulate the desired temperature in the main fermenter.

[0174] The purification container 16 has an interface for purifying liquids within a container wall. The purification container contains tanks and / or containers 16.1, 16.2, and 16.3 containing acid, alkali, and water, as well as a mixing container 16.4 for mixing these liquids into a purified liquid. The mixing container 16.4 is connected on its output side to the interface in the container wall via wiring. This interface is connected via wiring (not shown) to a container requiring purification.

[0175] In the third layer, from left to right, are arranged energy container 18, temperature control container 19, and control container 20. These containers are placed on the support structure 21 above the containers in the second layer, or directly on the containers in the second layer.

[0176] The energy container 18 has an interface for current in one of its container walls. Inside the energy container, a generator 18.1, a current storage device 18.2, and a switchgear 18.3 are housed. The generator, current storage device, switchgear, and interface are interconnected via cables.

[0177] The temperature-controlled container 19 has an interface for feeding current in one container wall and interfaces for outputting current and outputting heat transfer medium and cold transfer medium in the opposite container wall. Heating facilities 19.1 and cooling facilities 19.2 are provided in the temperature-controlled container, and these facilities are connected to the aforementioned interfaces for heat transfer medium and cold transfer medium via wiring. Furthermore, a switch cabinet 19.3 for controlling the heating and cooling facilities is provided in the temperature-controlled container. The temperature-controlled container 19 is connected directly or via cable to the output interface of the energy container through its input-side interface. The output-side interface of the temperature-controlled container for current is connected via cable to the corresponding interface of the distribution container 15, and the interfaces for heat transfer medium and cold transfer medium are connected via wiring to the input-side interface of the distribution container 15 for the corresponding media.

[0178] The control container 20 includes an electronic data processing facility 20.1 and a device 20.2 for controlling the equipment components. Furthermore, the control container has interfaces for electrical current and data. These interfaces are connected to corresponding interfaces on the remaining containers via cables (not shown).

[0179] according to Figure 3 The distribution container 15 is positioned in the center. Below, from left to right, are the auxiliary media container 13, the auxiliary media processing container 14, the purification container 16, and the laboratory container 22. Above, from left to right, are the control container 20, the energy container 18, and the temperature control container 19, stacked in two rows in front of the distribution container 15. These containers are oriented with their longitudinal axis perpendicular to the distribution container.

[0180] To the left rear of the distribution container 15, parallel to the distribution container, two preparation containers 6 and a pre-fermentation container 7 are stacked one on top of the other on two levels.

[0181] Behind the distribution containers, four main fermentation containers with vertical main axes are arranged in two rows side by side.

[0182] To the right rear of distribution container 15, parallel to it, two product handling containers 9, a liquid handling container 10, and a wastewater handling container 11 are stacked vertically on two levels. Additionally, a portion of the piping from distribution container 15 to the other containers is symbolically marked.

[0183] On the right side, next to the distribution container 15 and the container in the front row, there is a storage area 23 for storing the final products, in which product storage containers 24, such as standard containers or refrigerated containers, are set.

[0184] Figure 4 The fermentation facility in this facility differs from the aforementioned fermentation facility in that, instead of just four main fermentation containers 8, there are twelve main fermentation containers 8, as well as a larger number of product processing containers 9, liquid processing containers 10, and wastewater treatment containers 11, in order to achieve a greater output.

[0185] The arrangement of containers at multiple levels through Figure 5 To elaborate further, a photovoltaic panel 25 is additionally installed in the topmost container, which provides current to the energy container 18.

[0186] Instead of standardized shipping containers, prefabricated three-dimensional spatial modules can also be used. These modules can, in principle, be constructed like the prefabricated three-dimensional spatial units used in modular building structures. Furthermore, standardized shipping containers can be used in combination with spatial modules.

[0187] List of reference numerals

[0188] 1. Apparatus for producing mash

[0189] 2. Apparatus for separating mash

[0190] 3. Apparatus for brewing beer

[0191] 4 Fermentation facilities

[0192] 5. Devices for transportation

[0193] 6. Prepare containers

[0194] 7 pre-fermentation containers

[0195] 8 primary fermentation containers

[0196] 9 Product handling containers

[0197] 10 Liquid Handling Containers

[0198] 11 Wastewater Treatment Containers

[0199] 12 ground

[0200] 13 Auxiliary Media Containers

[0201] 14 Auxiliary Media Processing Container

[0202] 15 containers allocated

[0203] 16 Cleanroom Containers

[0204] 17 Supporting Structure

[0205] 18 energy containers

[0206] 19 temperature-controlled containers

[0207] 20 Control Containers

[0208] 21 Supporting Structure

[0209] 22 laboratory containers

[0210] 23 Storage Area

[0211] 24 Product Storage Containers

[0212] 25 photovoltaic panels

Claims

1. An apparatus for producing beer or other beverages and protein-containing products based on grains, said apparatus comprising the following components: • Brewing facilities, said brewing facilities include: Apparatus for making mash (1) from germinated and / or ungerminated grains; An apparatus for separating the mash (2) into a first component with a low solids content and a second component with a high solids content; an apparatus for producing beer (3) or other beverages from the first component; and an output terminal for the second component. • A fermentation facility (4) for producing protein-containing products based on grains, the fermentation facility comprising: an input end for a second material component; means for inoculating the second material component with a basidiomycete fungal inoculum and / or other microbial inoculum; and means for fermenting the inoculated material component in a deep liquid culture. • A device (5) for transporting a second component from the output (2.1) of the brewing facility to the input (4.1) of the fermentation facility, characterized in that, • The fermentation facility is at least partially housed in one or more prefabricated three-dimensional spatial units and • The brewing facility is a fixed-location brewing facility.

2. The device according to claim 1, wherein, At least one prefabricated three-dimensional spatial unit is a prefabricated three-dimensional spatial module.

3. The device according to claim 1 or 2, wherein, The at least one prefabricated three-dimensional spatial unit is a shipping container.

4. The device according to any one of claims 1 to 3, wherein, Each prefabricated three-dimensional spatial unit has at least one defined interface for connection to another prefabricated three-dimensional spatial unit of the fermentation facility (4).

5. The device according to any one of claims 1 to 4, wherein, The fermentation facility (4) includes one or more prefabricated three-dimensional spatial units of the same type, wherein the number of the prefabricated three-dimensional spatial units is selected so that the throughput of the fermentation facility is adapted to the output of a second material component provided by the brewing facility and / or so that the output of the fermentation facility is adapted to a predetermined output of a protein-containing product.

6. The apparatus for manufacturing according to any one of claims 1 to 5, wherein, The apparatus for manufacturing protein-containing products includes at least one of the following prefabricated three-dimensional spatial units: • Prefabricated three-dimensional spatial units (preparation units (6)) for preparing the second material component for fermentation. • A prefabricated three-dimensional spatial unit (pre-fermentation unit (7)) used to manufacture inoculum for inoculation of the main fermentation. • A prefabricated three-dimensional spatial unit (main fermentation unit (8)) for carrying out the main fermentation with the aid of the inoculum and the second material component. • A prefabricated three-dimensional spatial unit (product processing unit (9)) for dehydrating and / or otherwise finalizing the wet fungal mycelium from the primary fermentation. • A prefabricated three-dimensional space unit (product storage unit (24)) for storing the final product. • A prefabricated three-dimensional spatial unit (liquid processing unit (10)) for processing the liquid from the final treatment of the wet fungal mycelium. • Prefabricated three-dimensional spatial units (auxiliary media units (13)) for water, steam, compressed air and / or other media in the production process. • A prefabricated three-dimensional spatial unit (auxiliary media processing unit (14)) for treating water, compressed air, steam and / or other media for manufacturing protein-containing products. • Prefabricated three-dimensional spatial units (energy units (18)) for generating and / or storing electricity. • Prefabricated three-dimensional space unit with heating and / or cooling facilities (temperature control unit (19)). • A prefabricated three-dimensional spatial unit (cleaning unit (16)) with a device for CIP cleanup. • Prefabricated three-dimensional spatial units (distribution units (15)) for distributing media and / or energy and / or communication signals. • Prefabricated three-dimensional spatial units (buffer units) for intermediate storage of the second material component. • A prefabricated three-dimensional spatial unit (control unit (20)) for controlling the fermentation facility and / or for communicating with an external control center that is spatially separated from the fermentation facility. • Prefabricated three-dimensional spatial units (laboratory units (22)) for measuring and inspecting the characteristics of the initial, intermediate and / or final products of the fermentation facility.

7. The device according to any one of claims 1 to 6, wherein, The control unit (20) is configured to provide data on the status of the medium in the fermentation facility and / or the status of one or more components of the equipment to the external control center in real time.

8. The device according to claim 6 or 7, wherein the device includes an external control center.

9. The device according to claim 8, wherein, The control center is configured to simulate the products, media, machines, processes and / or the entire production process in the fermentation facility (4) using data provided by the control unit.

10. The device according to any one of claims 1 to 9, wherein the device has one or more of the following features: • Multiple prefabricated three-dimensional spatial units are arranged side by side and / or stacked one on top of the other. • Multiple prefabricated three-dimensional spatial units are arranged around one or more media containers. • Multiple prefabricated three-dimensional spatial units are arranged in parallel side by side. • One or more prefabricated three-dimensional spatial units are oriented horizontally, and / or one or more of the containers are oriented vertically. • Multiple prefabricated three-dimensional spatial units are arranged side by side in groups.

11. The device according to any one of claims 1 to 10, wherein, The pre-fermentation unit (7) and / or the main fermentation unit (8) are tank containers or are based on tank containers.

12. The device according to any one of claims 1 to 11, wherein, One or more devices for fermentation have at least one independently configured fermenter.

13. The device according to any one of claims 3 to 12, 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.

14. The device according to any one of claims 1 to 13, wherein, The prefabricated three-dimensional spatial units are at least partially set on the foundation.

15. The device according to any one of claims 1 to 14, wherein, The fermentation facility (4) is at least partially located next to the brewing facility on a truck yard for transporting lees or other brewery by-products.

16. The device according to any one of claims 1 to 15, wherein, The output end is the outlet of a filter tank for waste or the outlet of a waste silo.

17. The device according to any one of claims 1 to 16, wherein, The output end of the brewing facility for the second material component is connected to the inlet of the fermentation facility (4) for the second material component via a pipe (5) and / or a pump and / or a buffer container.

18. The device according to any one of claims 1 to 17, wherein, The apparatus for transporting the second material component from the output of the brewing facility to the input of the fermentation facility (4) includes one or more transport vehicles.

19. The device according to any one of claims 1 to 18, wherein, The output of the brewing facility is connected to the input of the fermentation facility (4) via a buffer container, the buffer container having a device for sterilizing the second substance component.

20. The device according to any one of claims 1 to 19, wherein, The prefabricated three-dimensional space unit includes, in the upper region, lines for media and / or energy and / or communication, and / or in the outer wall, one or more interfaces for connecting the lines to other prefabricated three-dimensional space units, and / or in the lower region, units for production, storage containers, control devices, and / or electronic data processing facilities.

21. The device according to any one of claims 1 to 20, wherein, The prepared three-dimensional spatial unit has an external width of up to 6.1m and / or an external height of up to 4.2m and / or an external length of up to 20m.

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