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

Description

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

[0002] In the brewing of beer, malt is first produced from barley or other grains. Malting releases enzymes that convert the grain's starch into maltose for later fermentation. This requires the mashing process. During mashing, the malted and crushed grain is mixed with brewing water while being stirred and heated. The enzymes convert the starch into maltose, and the malt components are extracted. The liquid wort is separated from the solid components of the mash, known as spent grain, by lautering in a lauter tun or mash filter at temperatures of 72 to 80 °C. The main product for beer production is the wort. This is boiled and infused with hops, releasing their aromatic compounds. Boiling also sterilizes the wort. After the wort has clarified, the fermentation process is initiated by cooling and the addition of yeast.During fermentation, malt sugar is converted into alcohol and carbon dioxide. Further processing of the spent grain, which is produced in large quantities during beer production, poses a particular problem for small and medium-sized breweries. The spent grain removed from the lauter tun has a short microbiological shelf life of only a few days. It is used as animal feed in dairy farming and cattle fattening, as fertilizer, for generating electricity and heat via biogas plants, and, in its dried state, for heat generation through combustion in combination with wood chips.

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

[0004] In Indonesia, the traditional fermented product "tempeh" is produced by inoculating cooked soybeans with various Rhizopus species. These fungi are molds from the phylum Zygophytus. The fermented mass is cut into pieces, fried, and eaten. The fermentation process enhances the proteins in the soybeans and breaks down components that are harmful to digestion.

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

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

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

[0008] In another article (Aggelopoulos T. et al: Upgrading of Mixed Food Industry Side-Streams by Solid State Fermentation with P. ostreatus, Recycling, Vol. 3, No. 2, April 1, 2018, page 12), the production of a protein-rich fungal mycelium using the basidiomycete Pleurotus ostreatus is described. This is achieved by fermenting a substrate mixture of agro-industrial by-streams and waste, including spent grain, malt husks, cheese whey, molasses, orange, and tomato paste. The use of this mixture aims to avoid the disposal of the various agro-industrial by-streams and waste and to utilize their different effects on fermentation to produce proteins cost-effectively and to upgrade and minimize waste.The components of the substrate mixtures are sourced from various places: cheese whey from an agricultural cooperative, molasses from a distillery, spent grain and malt husks from a brewery, and tomatoes and oranges from the local market. In the laboratory, 25 different compositions are mixed, the substrate mixtures are sterilized at 120°C for 15 minutes, and the various substrate mixtures are then fermented using P. ostreatus emersed. The disadvantages are the complex process of preparing the substrate mixtures and the sterilization required before fermentation.

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

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

[0011] EP 3 655 520 B1 describes the production of a protein product from basidiomycete submerged fermentation from a substrate, such as spent grain.

[0012] EP 0 087 139 B1 describes a complete brewing plant in the form of containers,

[0013] The international patent application PCT / EP2023 / 059727, which falls under Article 54(3) EPC, is based on the objective of combining the production of beer or another beverage based on grain with the production of other products with high nutritional value, thereby making better use of the raw materials and achieving an overall improved environmental footprint. For this purpose, mash is produced from malted and / or unmalted grain as the feedstock and fractionated into a first fraction with a low solids content and a second fraction with a high solids content. The first fraction is used for the production of beer or another beverage, and the second fraction is inoculated with a fungal inoculate from basidiomycetes. The inoculated fraction is fermented, and a protein-containing fungal mycelium is formed. According to one embodiment, the inoculated fraction is placed in a lauter tun or similar vessel behind the mash tun.In the lauter tun, the wort and spent grain are separated, and the process splits into two branches. In one branch, beer is produced using the wort. In the other branch, mushroom mycelium is produced using the spent grain.

[0014] The present invention aims to combine the production of beer or other grain-based beverages with the production of other high-nutritional products, thereby making better use of the raw materials and achieving an overall improved environmental footprint. The combined production of the beverage and other high-nutritional products should be quick, flexible, and achievable with minimal disruption to existing beverage production.

[0015] The problem is solved by a system for producing beer or another beverage and a protein-containing product according to claim 1. Advantageous embodiments of the system are specified in the dependent claims and in the description.

[0016] The inventive plant for producing beer or another beverage and a protein-containing product based on grain comprises the following components: a brewing plant comprising a device for producing a mash from malted and / or unmalted grain, a device for fractionating the mash into a first fraction with a low solids content and a second fraction with a high solids content, a device for producing beer or another beverage from the first fraction and an outlet for the second fraction, a fermentation plant for producing a protein-containing product based on grain, comprising an inlet for the second fraction, a device for inoculating the second fraction with a fungal inoculate of basidiomycetes and a device for fermenting the inoculated fraction in a submerged culture, a device for transporting the second fraction from the outlet of the brewing plant to the inlet of the fermentation plant,where the fermentation plant is at least partially housed in one or more containers, and the brewing plant is a stationary brewing plant.

[0017] According to the invention, a high solids fraction from the mash of a brewing process or another method for producing beverages based on grain is used to manufacture a protein- and / or flavor-containing product with the aid of fungi from the class Basidiomycetes. In conventional methods for producing beer or other beverages using a mash of malted and / or unmalted grain, the grain is only partially processed into substances usable by humans. For example, the yeasts used in brewing beer only partially convert the malted grain or the resulting wort into substances digestible by humans. The invention takes advantage of the fact that components not utilized by yeast during brewing, such as cellulose and hemicellulose, can be converted into digestible proteins by Basidiomycetes.A key advantage of this process is that the starting materials are of a quality suitable for beer or other beverage production, making them fundamentally suitable for food production and other consumer goods. In this process, the mash is fractionated into a first fraction with a low solids content (e.g., wort) and a second fraction with a high solids content (e.g., spent grain). The first fraction is used for beer or other beverage production, while the second fraction is used for protein-rich fungal mycelium. This protein-rich fungal mycelium contains various proteins as components of its cells.In conventional beer production, the high-solids fraction obtained during lautering the wort is stored as spent grain in large silos and primarily supplied to the agricultural sector for use as animal feed. However, due to its production using food-grade ingredients, its composition, its large quantity, its uniform composition, and its generally high quality, this high-solids fraction is particularly suitable for the production of proteins for human consumption.

[0018] Basidiomycetes (club fungi) comprise the edible club fungi suitable for human consumption. They possess a very broad biochemical transformation potential and thus differ from lower fungi and bacteria. According to the invention, this potential is used to provide proteins with a high biological value.

[0019] Basidiomycetes are capable of forming protein-rich fungal mycelia whose proteins can exhibit high biological value. Studies have shown that spent grain fermented using basidiomycetes has a particularly high biological value of over 90 and is therefore especially well utilized by humans. The biological value of the fungal proteins is comparable to that of beef and far greater than that of plant proteins or fermented apple pomace.

[0020] Biological value is a measure for assessing protein quality and indicates how many grams of body protein can be built from 100 grams of the respective food protein.

[0021] A further advantage of the invention is that it exhibits a high bioconversion rate of at least 10% up to 90%. The bioconversion rate indicates the proportion of the nutrient medium used as a culture substrate that is metabolized by the fungus from the class Basidiomycetes into the protein-rich fungal mycelium.

[0022] According to the invention, the overall yield of the malted and / or unmalted grain is greatly improved compared to conventional methods.

[0023] Furthermore, the fermentation products of basidiomycetes can contain flavor compounds with a wide variety of tastes and / or smells, for example, flavor compounds with fruit, berry, herbal, spice, meaty, and / or fishy aroma notes. Investigations within the scope of the invention have shown that particularly appealing flavor compounds are produced during the fermentation of spent grains using basidiomycetes. In addition, the product obtained through fermentation can contain vitamins important for human nutrition that are not found in grain.

[0024] Aroma compounds are volatile compounds in food that can be perceived by olfactory receptors. These compounds reach the receptors either directly through the nose (smell, nasal perception) or via the back of the throat when eating or drinking (retronasal perception). Together with, by definition, non-volatile taste compounds (sour, sweet, bitter, salty, or umami-tasting compounds), aroma compounds are largely responsible for the aroma of a food. Texture also contributes to the overall sensory impression ( "Flavor") as a result of modern methods for isolating and identifying volatile compounds in food, over 7,000 flavoring substances have now been described in the literature (see Hartmann-Schreier J., Aromastoffe, RD-01-03286

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

[0025] According to the invention, valuable raw materials for the production of beer or other grain-based beverages are additionally used for the production of nutritionally, gustatory, and olfactorily particularly effective and interesting products. In addition to the aforementioned beneficial effects, protein- and / or flavor-containing fungal mycelia produced using basidiomycetes can have anti-inflammatory or other health-promoting effects. The fungal mycelium can be used as a finished product or as a raw material for further processing, and can also be used as a vegan meat alternative.

[0026] The CO2 footprint of protein production is far smaller than that of meat production. The overall environmental impact of the process is better than the overall impact of conventional beer or other grain-based beverage production and the production of conventional products that are being replaced by protein- and / or flavor-containing products.

[0027] According to the invention, a brewing system, which may be of conventional design, is combined with a fermentation system. The brewing system has an outlet for the second batch of material, which is, for example, the outlet of a lauter tun for spent grain or the outlet of a spent grain silo. The fermentation system has an inlet for the second batch of material, which is connected to the outlet of the brewing system, for example, via a pipeline and a pump. The fermentation system comprises a device for inoculating the second batch of material with a fungal inoculate of basidiomycetes and a device for fermenting the inoculated batch of material in a submerged culture. It is at least partially housed in containers.

[0028] The containers can be transported to the site easily and cost-effectively by rail, road, or water. Essentially, only a footprint is required for the containers, for which existing areas can be used. The fermentation plant can be erected without interfering with or modifying the brewing equipment. The containers can be assembled modularly. Overall, the construction effort can be kept to a minimum. The fermentation plant can be erected and commissioned quickly. Housing at least part of the fermentation plant in containers allows for a high degree of flexibility in adapting the fermentation plant to the specific brewing equipment and the respective demand for protein-rich product.

[0029] In the event of increased protein demand, the container design allows for quick and easy expansion. The brewing system can continue operating independently of the fermentation plant without any disruption. The second fraction of material is a byproduct of the brewing system anyway and is processed into protein-rich fungal mycelium, thus achieving a higher-value use than before. The fermentation plant can, in principle, be operated independently of the brewing system. Any unused portion of the second fraction can be used in the conventional way.

[0030] Each container is an interchangeable module, and the fermentation plant is composed entirely or partially of interchangeable container modules. Differently designed modules perform various functions within the fermentation plant. This allows for rapid setup of the fermentation plant, adaptation to specific substrates, operating conditions, and desired output volumes, and quick repair of defects by replacing containers.

[0031] According to one design, the container has at least one defined interface for connecting to another part of the fermentation plant. This facilitates quick and error-free assembly and expansion of the fermentation plant, as well as the rectification of defects by replacing containers.

[0032] According to one embodiment, the defined interface for connecting to another part of the fermentation plant is an interface for media, electrical current, and / or communication. According to one embodiment, this interface is configured to create a plug connection, screw connection, snap connection, or clamp connection with an interface of another container or with a cable for connecting to another container.

[0033] According to one design, the fermentation plant comprises one or more containers of the same type, the number of containers being chosen to adapt the throughput of the fermentation plant to the output quantity of the second material fraction available from the brewing plant and / or to adapt the output quantity of the fermentation plant to a predetermined output quantity of the protein-containing product. By using an appropriate number of containers, the fermentation plant can be easily scaled to adapt it to the available output quantity of the second material fraction and / or to the predetermined output quantity of the protein-containing product.

[0034] According to another embodiment, the plant for producing a protein-containing product includes at least one of the following containers: Containers for preparing the second fraction of material for fermentation (preparation container), containers for producing an inoculum for inoculating a main fermentation (pre-fermentation container), containers for carrying out the main fermentation using the inoculum and the second fraction of material (main fermentation container), containers for dewatering and / or other treatment of the moist fungal mycelium from the main fermentation (product processing container), containers for storing the final product (product storage container), containers for processing liquid from the final treatment of the moist fungal mycelium (liquid processing container), containers for wastewater treatment (wastewater treatment container), containers for water, compressed air, steam and / or other auxiliary media for the production process (auxiliary media container), containers for the treatment of water, compressed air,Steam and / or other auxiliary media for the production of the protein-containing product (auxiliary media preparation container), container for the generation and / or storage of electricity (energy container), container with a system for providing heat and / or cold (temperature control container), container for CIP cleaning (cleaning container), container for the distribution of media and / or energy and / or communication signals (distribution container), container for the intermediate storage of the second material fraction (buffer container), container for controlling the fermentation plant and / or for communication with an external control center spatially separate from the fermentation plant (control container), container for measuring and controlling the properties of the starting materials, intermediate products and / or end products of the fermentation plant (laboratory container).

[0035] For simplicity, the second fraction of material from the brewing system will be referred to as "spent grain" in the following text, both before and during processing in the fermentation plant. The explanations provided apply accordingly to other second fractions of material and to other brewery by-products that are processed in addition to the first fraction.

[0036] The preparation container is designed for preparing spent grain for fermentation. It serves to provide an inlet for the spent grain, to mix it with liquids, to crush it for fermentation, and / or to thermally treat it. According to one embodiment, the preparation container has an inlet for spent grain and for water and liquids from the brewing process, a device for crushing spent grain, and / or a buffer tank for the crushed spent grain, and / or a device for thermal treatment, and / or other equipment for microbiological stabilization and / or technical sterilization of spent grain.

[0037] According to another embodiment, the thermal treatment device is a heating device that heats the spent grain in the preparation container in such a way that the spent grain or the spent grain-liquid mixture is sterilized.

[0038] Further facilities for microbiological stabilization and / or technical sterilization are described below. Depending on the design, one or more of these microbiological stabilization facilities are located in the preparation container.

[0039] The device for crushing spent grain creates a larger surface area for the basidiomycetes and increases the rate of bioconversion of the material fraction used into fungal mycelium containing proteins and / or flavorings.

[0040] From the preparation container, the spent grain, prepared for fermentation, is transported to the pre-fermentation container. The pre-fermentation container is used to produce an inoculant, which is then used to inoculate the second batch of material in the main fermenter. The pre-fermentation container comprises one, two, or more small fermenters in which the inoculant is produced.

[0041] In one design, the small fermenter includes an agitator. The agitator serves to homogenize the inoculant. This promotes uniform and reproducible conditions for fermentation, ensuring optimal conditions and increasing the rate of bioconversion.

[0042] The main fermentation container comprises one or more main fermenters in which the main fermentation takes place. For this purpose, the prepared spent grain from the preparation container is inoculated in the main fermenter using the inoculant from the pre-fermentation container, and the main fermentation is carried out. The prepared spent grain from the preparation container can be transported via pipes, partly to the pre-fermentation container for inoculant production and partly to the main fermentation container for the main fermentation process.

[0043] In one design, the main fermenter includes an agitator. This agitator homogenizes the processed spent grain, the inoculant, and any additional water added. This promotes uniform and reproducible fermentation conditions, ensuring optimal conditions and increasing the rate of bioconversion.

[0044] According to one embodiment, the main fermentation container includes a device for adding water to the main fermenter. The addition of water dilutes and cools the fraction of material used for protein production. For this purpose, the water preferably has a temperature below 30 °C. The addition of water allows for the adjustment of both an optimal water content of the material fraction and an optimal temperature for fermentation.

[0045] According to one method, the inoculum is fed into the main fermenter separately from the fraction of material to be fermented and mixed with the fraction of material to be fermented in the main fermenter.

[0046] According to one method, the fraction of material to be fermented is mixed with the inoculant before being fed into the main fermenter. This mixing with the inoculant can take place before, during, or after mixing the fraction of material to be fermented with water.

[0047] The inoculated fraction is fermented in a submerged culture. Here, fermentation takes place within the dispersion of the input fraction and the inoculant in the aqueous phase. Submerged fermentation is advantageous because it allows the use of liquid or pumpable media in mixing, reaction, and storage vessels, as well as the connecting pipelines, pumps, and / or other conveying equipment.

[0048] According to one embodiment, the pre-fermentation container and / or the main fermentation container is a standardized tank container or based on a standardized tank container. A pre-fermentation container and / or main fermentation container based on a standardized tank container may, in particular, be equipped with an agitator and / or a device for temperature-controlling the medium in the tank of the container to a desired temperature that is advantageous for carrying out the fermentation. The temperature-control device may be a device for cooling and / or heating the medium in the tank.

[0049] In one design, the tank container is positioned vertically, so that its main expansion directions are aligned vertically. As a result, the smallest possible surface area of ​​the container rests on the ground. This achieves a space-saving arrangement of the tank container.

[0050] The product processing container is used for dewatering and / or other treatment of the moist mushroom mycelium from the main fermentation. For this purpose, the product processing container is equipped with a dewatering system and / or other equipment for a downstream processing provided. The mushroom mycelium can be transferred from the main fermentation in the main fermentation container to the main fermentation via a pipe. downstream processing They will be transported in the product processing container.

[0051] The product storage container is used to store the finished product. In one design, it is a simple standard container. In another design, the product storage container is a standard container with a temperature control system for the stored products. In yet another design, the product storage container is a refrigerated or frozen container. The processed product can be transferred from the product processing container to the product storage container via piping and / or transport equipment.

[0052] The liquid processing container serves to process the liquid from the product processing stage within the product processing container. Depending on the specific design, this is achieved using devices for filtering, centrifuging, membrane separation, extraction, absorption, adsorption, or other mechanical, thermal, biological, chemical, and / or physical separation processes. The liquid processing container is connected to the product processing container via a separate line.

[0053] The wastewater treatment container is used to treat wastewater from the liquid treatment container. Depending on the design, it includes mechanical, thermal, biological, chemical and / or physical equipment for wastewater treatment.

[0054] The treatment of the liquid from the product processing container and the treatment of the wastewater can also be combined in a single container (liquid processing and wastewater container).

[0055] The auxiliary media container serves to supply water, steam, compressed air, and / or other media for the production process. According to one design, it contains at least one device for supplying one of these media. Water is required to adjust the liquid content of the substrate for submerged fermentation. Hot steam is needed, in particular, for cleaning and sterilizing system components and lines. Compressed air is needed, in particular, for operating valves and for ventilating the fermenters. The media container is connected via lines to one or more other containers in the system.

[0056] The auxiliary media preparation container is used to sterilize water, steam, and compressed air for use in fermentation. Depending on the specific design, the container includes a water sterile filtration system and / or a steam filtration system and / or a compressed air filtration system.

[0057] The energy container serves to generate and / or store electricity for the various electrical consumers of the fermentation plant and to supply it to the individual consumers. In one design, the energy container contains a generator, a rechargeable battery, a battery, and / or a fuel cell. The energy container can be designed to provide a continuous power supply to the fermentation plant. Alternatively, it can be designed to ensure a temporary power supply to the fermentation plant during power outages.

[0058] The temperature control container serves to provide heat and / or cold for temperature control of one or more components of the fermentation plant. Specifically, the temperature control container provides heat and / or cold for temperature control of a pre-fermenter and / or a main fermenter. In another embodiment, the temperature control container contains a heating and / or cooling system. In yet another embodiment, the temperature control container contains a heat pump, which can simultaneously cool parts of the fermentation plant and heat other parts. The temperature control container can be connected to one or more other containers via pipes filled with heat transfer fluid.

[0059] The cleaning container serves to provide media for CIP cleaning of plant components and lines. These media can be acid, alkali, and / or water. In one design, the media are stored in canisters or other containers within the cleaning container. In another design, the cleaning container includes a device for mixing different media for CIP cleaning. In yet another design, the cleaning container includes a pump or other conveying device for transporting the cleaning mixture to the cleaning point. The cleaning container is connected via one or more lines to one or more components or lines of the fermentation plant.

[0060] With "cleaning in place"Clean-in-place (CIP) refers to a process for cleaning process plants (especially, for example, biotechnological or food processing plants). In this cleaning process, the plant is cleaned without significant disassembly, focusing on the surfaces that come into contact with the product. A reproducible process is established through precise specifications of cleaning agents, pressures, temperatures, and contact times.

[0061] The distribution container serves to distribute media, energy, and / or communication signals from various components of the system. Depending on the specific design, the distribution container has various interfaces for connecting lines for (liquid) media, energy (e.g., power cables), and / or data (e.g., data cables or fiber optic cables). These interfaces can be for inputting media, energy, and / or data, and interfaces for outputting media, energy, and / or data. The input and output interfaces are interconnected within the container in a defined manner.

[0062] The buffer container serves to temporarily store the spent grain from the brewing system before it is further processed in the fermentation plant. In one design, the buffer container is a tank container. In another design, the buffer container has a device for temperature control of the spent grain within the buffer container. In yet another design, the buffer container has means for sterilizing the spent grain. These means of sterilization can be, for example, heating devices (e.g., for ultra-high temperature processing or steam pressure sterilization) that bring the spent grain in the buffer container to a temperature at which germs do not accumulate in the spent grain or are rendered harmless. In one design, the buffer container is a tank container equipped with a heating device and / or a stirring device. In yet another design, the preparation container also serves as a buffer container.

[0063] The control container serves to control the fermentation plant and / or to communicate with an external control center located separately from the fermentation plant. According to one embodiment, the control container contains an electronic data processing system configured to control the fermentation plant and / or to communicate with an external control center located separately from the fermentation plant. According to one embodiment, the control container includes at least one interface for data and / or at least one interface for power supply. According to one embodiment, the electronic data processing system is configured to control an automatic or substantially automatic sequence of processes in the fermentation plant. This enables rapid commissioning and continuous operation of the fermentation plant without additional effort for the operation of the brewing plant.

[0064] According to one embodiment, the electronic data processing system is configured to deliver real-time data to the external control center regarding the condition of the media and products in the fermentation plant and / or of one or more components of the fermentation plant. According to one embodiment, at least one container has sensors for detecting the condition of the media and products in the fermentation plant and / or of components of the fermentation plant.

[0065] According to one design, the external control center is equipped to access the control system of the fermentation plant in order to monitor and modify the operation of the fermentation plant and / or the condition of the media in the fermentation plant, to remotely control the fermentation plant, to perform remote diagnostics and / or to remotely handle faults.

[0066] In one implementation, the control center is designed to simulate media, products, components, processes, and / or the entire production process in the fermentation plant using data provided by the control container. This generates virtual replicas of the media, products, components, processes, and / or the entire fermentation plant in the external control center, also known as "digital twins." A digital twin of the fermentation process can, in particular, simulate the state of the basidiomycete cultures in real time. This enables precise prediction of growth rates, yield, and optimal harvest times. As a result, fermentation parameters can be adjusted in real time to optimize the process and maximize yield.

[0067] According to one implementation, the sensors are designed to continuously and in real time acquire all physical and biochemical parameters. The sensors are installed along the production process and in the supply systems and deliver the raw data to the control container / electronic data processing system via compatible interfaces. According to one implementation, this data is used to generate a virtual model. According to another implementation, the acquired data is transmitted wirelessly, via cable, or via satellite to an external control center. There, it can be fed into a central data platform. According to another implementation, data transmission takes place via secure network protocols to ensure data integrity and security.

[0068] The laboratory container serves to measure and control the properties of the starting materials, in particular the spent grain, basidiomycetes, and auxiliary media; the intermediate products, in particular the processed spent grain of the inoculant; and the final products, in particular the fungal mycelium and wastewater. For measurement purposes, sensors can be installed in the various system components and / or measuring instruments can be used in the laboratory container to analyze samples. Samples can be supplied to the measuring instruments via sample lines and / or taken from the respective system components and transported to the measuring instruments in the laboratory container. The measurement results can be used, in particular, for process control, quality control, and verification of compliance with specifications.

[0069] In one design, several containers are arranged side by side and / or on top of each other. This allows for a space-saving arrangement of the fermentation plant and scaling to achieve the desired output quantities.

[0070] According to one design, several containers are arranged around one or more media containers. This enables a particularly efficient distribution of liquids, energy, and / or data.

[0071] In one design, several containers are arranged in parallel. This allows for particularly space-saving storage.

[0072] Depending on the design, one or more containers are oriented horizontally and / or vertically. A horizontal or vertical orientation may be advantageous depending on the container's function.

[0073] In one design, several containers are arranged side by side in groups. This is advantageous for connecting different containers via interfaces and / or lines. Furthermore, arranging the containers in groups with the same function can simplify the construction of the fermentation plant, monitoring, maintenance, servicing, and adherence to specific operating conditions (e.g., operating temperature), and increase operational reliability.

[0074] According to one design, containers carrying liquid media are arranged at a lower level and / or containers used for communication, data processing, control, power supply and / or temperature control are arranged at a higher level.

[0075] According to one design, 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.

[0076] Standardized containers (ISO containers) are standardized, large-capacity steel containers used primarily for transporting cargo by water, rail, and road. Relevant standards, particularly ISO 668, specify dimensions, fittings, and stackability. The most common ISO containers have a width of 8 feet (2.4384 m), a height of 8 feet 6 inches (2.591 m), and a length of either 20 feet (6.058 m) or 40 feet (12.192 m). ISO containers can be configured as standard containers, refrigerated containers, or tank containers.

[0077] Other standardized containers can also be used within the scope of the invention. Preferably, containers suitable for truck transport are used.

[0078] The brewing system is a stationary brewing system. The invention can be implemented in particular by combining existing stationary brewing systems with the fermentation system.

[0079] In one design, the fermentation plant is at least partially located on truck parking spaces for the removal of spent grain or other brewery by-products, next to the brewing equipment. Breweries typically have truck parking spaces next to the spent grain silo for transporting spent grain, which can be used for setting up the fermentation plant.

[0080] In one design, the outlet for the second batch of the brewing system is connected to the inlet for the second batch of the fermentation system via a pipeline and / or a pump and / or a buffer tank. In another design, the spent grain is conveyed from the outlet of the brewing system to the inlet of the fermentation system using compressed air. The buffer tank can compensate for fluctuations in the output of the second batch and / or sterilize the second batch for a sufficient period of time to ensure it is sterile for further processing. In another design, the buffer tank is a tank container or a silo for storing spent grain or another brewery by-product. An existing silo for a brewery by-product can be used for this purpose.

[0081] According to one design, the brewing process or other beverage production method is carried out inline in the brewing plant, and the protein production is carried out inline in the fermentation plant. In this configuration, the brewing plant and the fermentation plant are continuously connected to form a single, integrated system. From a plant engineering perspective, this is achieved primarily through the physical connection of the plant components for carrying out the brewing process or other beverage production method with the plant components for protein production via pipes and / or continuously or intermittently operating conveying systems to create a unified system.

[0082] According to one embodiment, the system for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant includes at least one transport vehicle. According to another embodiment, the transport vehicle is a truck, a train, and / or a ship.

[0083] According to this method, the high-solids fraction, after lautering the liquid wort, is transported by truck, rail, ship, or other means to a more or less distant location for fermentation. This can be either internal or external transport within the brewery.

[0084] According to another embodiment, the high-solids fraction is transported by truck with a (semi-)trailer. According to another embodiment, the high-solids fraction is transported by tank truck. According to yet another embodiment, the transport vehicle is either filled directly with the high-solids fraction taken from the lauter tun, or this fraction is temporarily stored in a silo and the transport vehicle is filled with it after temporary storage.

[0085] According to one method, the material fraction used for protein production is diluted with water. Dilution with water makes the material fraction flowable and pumpable, bringing it into a state suitable for fermentation in a submerged culture. This applies particularly to the preparation of the high solids fraction from the mash and / or to the preparation of malted and / or unmalted grain from the malting process for fermentation.

[0086] According to one embodiment, the material fraction used for protein production is processed fresh and / or microbiologically stabilized and / or technically sterilized. The material fraction is considered freshly processed and / or microbiologically stabilized and / or technically sterile if, after separation of the material fraction from the mash, no pathogenic microorganisms accumulate in the material fraction. The spent grain collected in the lauter tun can be described as technically sterile. According to one embodiment of the invention, the outlet of the brewing system for the second material fraction is the outlet of the lauter tun or another lautering device for spent grain. According to one embodiment, the spent grain from the lauter tun is microbiologically stabilized.Microbiological stabilization prevents microorganisms, which cannot be completely excluded due to a maximum temperature of 78°C during mashing, from accumulating in the further process and contaminating the product.

[0087] According to one embodiment of the invention, the outlet of the brewing system for the second batch of material is the outlet of a spent grain silo. The spent grain produced during conventional beer brewing is rich in microorganisms due to storage in large silos, and an accumulation of pathogens cannot be ruled out, meaning that the spent grain generally does not meet the hygienic requirements for processing into a food product. According to one embodiment, the spent grain from the silo is microbiologically stabilized.

[0088] According to one embodiment, the second fraction of material used for the production of proteins is processed fresh and / or microbiologically stabilized and / or technically sterilized by at least one of the following measures: By short residence times from the generation to the fermentation of the material fraction (preferably no more than 24 hours, further preferably no more than 12 hours, further preferably no more than 4 hours), by reheating to at least 80 °C, preferably to at least 90 °C, preferably by autoclaving, by cooling to a temperature below 30 °C, by adding acid, preferably lactic acid, preferably lactic acid from the brewing process or other food production processes, by using basidiomycetes that form antimicrobial compounds, by regularly, preferably at least daily, emptying, cleaning and sterilizing the components of a production plant for carrying out the process or a transport vehicle for transporting the material fraction (e.g. silos, pipes, screw conveyors, tanks) through which the material fraction is conveyed and / or in which it is stored.

[0089] According to another embodiment, the fraction of material used for the production of proteins is subsequently heated to a temperature in the range of 90 °C to 130 °C.

[0090] One or more of the aforementioned measures for the microbiological stabilization and / or technical sterilization of the second fraction of material used for protein production are carried out to an extent that ensures microbiological stabilization until the substrate is bioconverted to protein-rich fungal mycelium. Studies with fungal mycelia have shown that they are comparatively stable microbiologically.

[0091] According to one embodiment, the system for transporting the second fraction of the product from the outlet of the brewing system to the inlet of the fermentation system, and / or the fermentation system itself, is designed to perform one or more of the aforementioned measures for microbiological stabilization and / or technical sterilization of the second fraction. According to one embodiment, the system for transporting the product and / or the fermentation system is equipped with a reheating system, an acid addition system, a basidiomycete addition system, and / or a cleaning and sterilization system. According to one embodiment, the microbiological stabilization and / or technical sterilization system is located in one or more containers of the fermentation system.

[0092] Short residence times can be achieved, in particular, by carrying out the brewing process or other beverage production and protein production processes inline. Spent grain processed directly (inline) contains fewer microorganisms than spent grain that is first stored in a silo and is free of pathogenic germs. If the high-solids fraction is transported to the fermentation site by a transport vehicle after being removed from the lauter tun, the residence time can be kept short, especially by directly filling the transport vehicle with the fraction, filling it with it after a short intermediate storage period, and / or by scheduling transports with short intervals.Microbiological stabilization of the high-solids fraction by reheating and / or cooling can be achieved, particularly during intermediate storage in a silo and / or a transport vehicle tank. For this purpose, components of a production plant or transport vehicle can be heated and / or cooled accordingly, and / or the fraction can be tempered and diluted with heated and / or cooled water. The hygienic requirements for the microbiological stabilization of the high-solids fraction are derived from the German Food and Feed Code (LFGB) as amended on September 15, 2021. The transport of the fraction by transport vehicles in accordance with hygiene requirements can be supervised by a certified quality assurance service.

[0093] The following are examples of implementations that can be achieved by appropriately designing the plant components in the containers, feeding appropriate starting materials into the fermentation plant and / or further processing the product produced in the fermentation plant.

[0094] According to one method, the fermentation broth is stirred and / or pumped during fermentation. Stirring and / or pumping homogenizes the fermentation broth formed from the inoculated fraction and the aqueous phase, thus promoting optimal fermentation conditions.

[0095] According to one embodiment, fermentation is carried out at a temperature between 18°C ​​and 30°C, preferably between 20°C and 26°C. This temperature range is usually optimal for fermentation using basidiomycetes.

[0096] According to one method, the substrate composition during fermentation is adjusted so that the carbon content is 4 to 20 g / l, the nitrogen content is 0.5 to 5 g / l, and / or the carbon / nitrogen ratio is approximately 10 to 40. Adhering to these parameters generally meets the nutrient requirements of the basidiomycetes.

[0097] According to one method, the protein-containing mushroom mycelium is separated from the mushroom mash formed during fermentation. This dehydrates the product and enriches it with proteins and / or flavorings.

[0098] According to one method, the mushroom mycelium is separated from the mushroom mash by filtration, decanting, centrifugation or separation.

[0099] According to one implementation method, the protein-containing fungal mycelium is used as an end product, for example as a food or nutraceutical, i.e. as a food with added pharmaceutical benefits.

[0100] According to one embodiment, the proteins and / or flavorings are at least partially separated from the fungal mycelium, preferably by extraction. The separated substances are, for example, used directly as end products or processed with other substances to create end products.

[0101] According to one implementation method, residual materials generated during the brewing process and / or the production of mushroom mycelium are fed into a preceding process step, possibly after processing. These residual materials can be used, in particular, as a fraction to be fermented or as fertilizer for grain cultivation. The residual materials can also be used in a biogas plant. The digestate from the biogas plant can then be used as fertilizer for grain cultivation.

[0102] Depending on one method, the fungal mycelium is processed into a food, supplement, nutraceutical, stimulant, animal feed or medicine.

[0103] According to one method, the proteins and / or flavorings are extracted from the mushroom mycelium and processed into a food, supplement, nutraceutical, stimulant or medicinal product.

[0104] According to one method, the basidiomycete is selected from the following group of fungi: Pleurotus eryngii, Pholiota nameko, Cyclocybe aegerita.

[0105] These basidiomycetes can be used to produce protein mixtures with high biological value, attractive aroma profiles and low gluten content.

[0106] According to one embodiment, the mixture of proteins has a biological value of at least 94, preferably at least 97.

[0107] According to one design, the container includes in the upper area lines for media and / or energy and / or communication and / or in the outer wall one or more interfaces for connecting to other containers and / or in the lower area units for production, storage containers, control devices and / or electronic data processing systems.

[0108] Protein-containing products were produced from spent grain using selected basidiomycetes. The basidiomycetes listed in Table 1 below were used for this purpose: Table 1: Basidiomycetes used. tribe Common name abbreviation Internal master number Origin Register number Pleurotus eryngii Brown king oyster mushroom BY 100 DSMZ 8264 Pholiota nameko Japanese honey fungus PNA 113 DSMZ 6908 Cyclocybe aegerita Southern field AAE 166 Sylvan Company, Horst, Netherlands 4022

[0109] Details concerning the conduct of the investigation and its results are described in international patent application PCT / EP2023 / 059727. In this respect, reference is made to international patent application no. PCT / EP2023 / 059727, the contents of which are hereby incorporated into this application. This applies in particular to page 34, paragraph 3 to page 53 of the international patent application.

[0110] The invention is explained in more detail below with reference to the accompanying drawings of exemplary embodiments. The drawings show: Fig. 1 A plant comprising a brewing plant and a fermentation plant for the production of a protein-containing product in a simplified process diagram; Fig. 2 A fermentation plant for the production of a protein-containing product with the plant components in various containers in a rough schematic vertical section; Fig. 3 A fermentation plant for the production of a protein-containing product with four main fermenters in a top view; Fig. 4 A fermentation plant with eight main fermenters in a rough schematic top view; Fig. 5 The same fermentation plant in a perspective view obliquely from above.

[0111] According to Fig. 1 Beer brewing and protein production begin with the germination of barley or another grain and its conversion into enzyme-containing malt.

[0112] In a mash preparation facility, the malt is crushed and mixed with warm water. This mash is then transferred to a mash tun. Within a few hours (1 to 2), the starch stored in the malt grains is converted into maltose, glucose, and other sugars through the action of starch-degrading enzymes (amylases). Cell wall-degrading enzymes (cellulases) break down the outer layers of the barley grains so that the amylase can attack the starch inside the grain.

[0113] Behind the mash tun, in the lauter tun or lauter apparatus (device for fractionating the mash) the wort and spent grain are separated from each other, and the process splits into two strands.

[0114] Next, in a beer brewing facility, the liquid, sweet portion of the mash (wort) is transferred to a brew kettle (upper strand). Hops are added at this point, giving the beer its characteristic spicy-bitter flavor. The brewer then transfers the resulting wort to a fermentation vessel or tank and adds (brewery) yeast. Alcoholic fermentation then begins. After fermentation, the beer matures in tanks for a period of time before being bottled and kegged. It is then distributed to customers through retailers and restaurants.

[0115] In a fermentation plant 4, the solid components of the mash (substance fraction with increased solid content) are filtered out and used as a substrate for the subsequent process of producing a mushroom mycelium by fermentation using basidiomycetes in a fermenter (lower strand).

[0116] The inlet 4.1 of the fermentation plant 4 is connected via a transport device 5 in the form of a pipeline to the outlet 2.2 of the fractionation device 2 for spent grain.

[0117] In Fig. 2 Figure 5 shows the distribution of the various components of a fermentation plant across five containers. Each large rectangular box represents a standardized container. Within the containers, smaller rectangular boxes or circles represent components of the fermentation plant. Pipes are symbolized by a pair of parallel lines. Interfaces in the outer walls of the containers for connecting to other containers or pipes are represented by blacked-out boxes.

[0118] The lowest level shows, from left to right, a preparation container 6, a pre-fermentation container 7, a main fermentation container 8, a product processing container 9, a liquid processing container 10, and a wastewater treatment container 11. These containers are placed on the base 12, with only the main fermentation container 8 resting vertically with a small end face on the base, while the other containers lie horizontally on the base.

[0119] The preparation container 6 comprises the inlet of the fermentation plant, which is designed as an interface in a container wall. The preparation container houses a device for grinding 6.1 of the spent grain, a buffer tank 6.2 for the ground grain, and a device for the thermal treatment 6.3 of the spent grain and water for diluting the spent grain. The grinding device 6.1 is connected via pipes to the inlet and to the buffer tank 6.1 for the spent grain. Further pipes connect the buffer tank 6.1 for the spent grain to the thermal treatment device 6.3 at its outlet, and the thermal treatment device is connected at its outlet to an interface for the prepared spent grain in the container wall opposite the inlet.

[0120] The container wall containing the inlet has an interface for the input of untreated water, and the opposite container wall has another interface for the output of thermally treated water. The first interface is connected via a pipe to an inlet of the thermal treatment unit, and the second interface is connected via a pipe to the output of the thermal treatment unit 6.3.

[0121] The pre-fermentation container 7 contains a small fermenter 7.1 for a pre-culture and a larger pre-fermenter 7.2 for producing an inoculant. One wall of the pre-fermentation container 7 has inlets for feeding pre-treated spent grain and pre-treated water. The opposite wall has inlets for discharging pre-treated spent grain, inoculant, and pre-treated water. The inlets for pre-treated spent grain and pre-treated water are connected via pipes to the inlets of the small fermenter 7.1 and the pre-fermenter 7.2. The outlet of the small fermenter 7.1 is connected to the pipe for conveying pre-treated water into the pre-fermenter 7.2. The outlet of the pre-fermenter 7.2 is connected via a pipe to the inoculant discharge port.The lines for pre-treated spent grain and for pre-treated water are connected to the interfaces for the outlet of pre-treated spent grain and pre-treated water.

[0122] The main fermentation container 8 is based on a standardized tank container. The tank container has a large tank within a laterally open container frame, which serves as the main fermenter. The tank container is also equipped with an agitator and a temperature control system, which are not shown in the figure. The main fermentation container has inlets on one side of its wall for feeding in pre-treated spent grain, inoculant, and pre-treated water. These inlet inlets are connected to the outlet inlets of the pre-fermentation container 7. These inlets are connected either directly or via pipes.

[0123] On one side opposite the input interfaces, the main fermentation container 8 has an interface for the outlet of moist fungal mycelium.

[0124] The product processing container 9 has an interface in one container wall for moist fungal mycelium and in an opposite container wall interfaces for dewatered end product and for liquid from the dewatering process. The product processing container includes a dewatering unit 9.1 and a final [unclear - possibly referring to a specific component or process]. downstream processing 9.2 arranged. The drainage system 9.1 is connected on the inlet side via a line to the interface for moist fungal mycelium of the main fermentation container 8 and on the outlet side via lines to the system for the final downstream processing 9.2 and connected to the interface for the separated liquid. The setup for the final downstream processing9.2 is connected on the outlet side via a line to the interface for the dehydrated fungal mycelium. The interface for the moist fungal mycelium is connected directly or via lines to the interface for the fungal mycelium of the main fermentation container 8.

[0125] The liquid processing container 10 has an inlet for the separated liquid in one container wall and an outlet for wastewater in the opposite container wall. The liquid processing container includes a separate liquid processing unit 10.1, comprising a centrifuge, an ultrafiltration unit, and a collection tank. The separate liquid processing unit 10.1 is connected on the inlet side via a line to the separate liquid inlet interface and on the outlet side via a line to the wastewater outlet interface. The liquid processing container 10 is connected, either directly or via a pipeline, to the separate liquid outlet interface of the product processing container 9.

[0126] The wastewater treatment container 11 has an inlet for wastewater in one container wall and an outlet for clean water in the opposite container wall. A biological and / or mechanical wastewater treatment unit 11.1 is located inside the wastewater treatment container. This unit is connected via pipes to the inlet for wastewater and to the outlet for clean water.

[0127] On the second level, the fermentation plant 5 has, from left to right, an auxiliary media container 13, an auxiliary media preparation container 14, a distribution container 15, and a cleaning container 16. The containers on the second level are either placed on a support structure 17 above the containers on the lowest level or are placed directly on top of the containers on the lowest level.

[0128] The auxiliary media container 13 has interfaces in one container wall for the inlet of clean water, air, and tap water. In the opposite container wall, it has interfaces for the outlet of water, compressed air, and steam. Inside the auxiliary media container are a water tank 13.1, a compressed air generator 13.2, and a steam generator 13.3, which are connected via pipes to the inlet interfaces for the respective medium in the first-mentioned container wall and to the outlet interfaces for the respective medium in the second-mentioned container wall.

[0129] The auxiliary media processing container 14 has interfaces in one of its walls for the inlet of water, compressed air, and steam. In an opposite wall, it has interfaces for treated water, compressed air, and steam. The auxiliary media processing container 14 contains water treatment equipment 14.1 (e.g., pre-filtration and main filtration units), compressed air treatment equipment 14.2, and steam treatment equipment 14.3. These are connected via lines to the inlet interfaces for the corresponding media in the first wall and to the outlet interfaces for the corresponding media in the second wall. The inlet interfaces are connected directly or via lines to the outlet interfaces of the auxiliary media container 13.

[0130] The distribution container 15 has interfaces in one container wall for the supply of treated water, compressed air, and steam. In an opposite container wall, it has interfaces for the discharge of water, compressed air, steam, refrigerant, heat transfer fluid, and electricity. In another container wall, it has interfaces for the supply of refrigerant, heat transfer fluid, and electricity.

[0131] Distribution container 15 houses lines and pipe branches of a central media distribution system 15.1, which connect the input interfaces to the output interfaces. The distribution container is connected directly or via lines to the output interfaces of the auxiliary media preparation container 14. The output interfaces are connected via lines (not shown) to the containers that require the respective media. For example, the outputs for the refrigerant and heat transfer fluids are connected to a temperature control unit of the main fermentation container 8 to set a desired temperature in the main fermenter.

[0132] The cleaning container 16 has an interface for cleaning fluid in one of its walls. Inside the cleaning container are canisters and / or tanks containing acid, alkali, and water 16.1, 16.2, 16.3, as well as a mixing container 16.4 for mixing these liquids to produce a cleaning fluid. The mixing container 16.4 is connected via a line to an interface in the container wall. This interface is connected via lines (not shown) to containers requiring cleaning.

[0133] On the third level, from left to right, are an energy container 18, a temperature control container 19, and a control container 20. These containers are either placed on a support structure 21 above the containers on the second level or directly on top of containers on the second level.

[0134] Energy container 18 has an electrical interface in one of its walls. Inside the energy container are a power generator 18.1, a power storage unit 18.2, and a control cabinet 18.3. The power generator, power storage unit, control cabinet, and interface are connected to each other via cables.

[0135] The temperature control container 19 has an interface for supplying electrical current in one container wall and interfaces for supplying electrical current, as well as heat transfer fluid and refrigerant, in an opposite container wall. A heating system 19.1 and a cooling system 19.2 are arranged in the temperature control container and are connected via lines to the aforementioned interfaces for heat transfer fluid and refrigerant. Furthermore, a control cabinet 19.3 for controlling the heating and cooling systems is arranged in the temperature control container. The temperature control container 19 is connected to the output interface of the energy container either directly or via cables through its input interface.Its output interface for electrical current is connected via cables to the corresponding interface of the distribution container 15, and the interfaces for the refrigerant and the heat transfer medium are connected via lines to the input interfaces for the corresponding media of the distribution container 15.

[0136] The control container 20 comprises an electronic data processing system 20.1 and devices for controlling 20.2 system components. It also has interfaces for electrical power and data. These interfaces are connected to the corresponding interfaces of the other containers via cables (not shown).

[0137] According to Fig. 3The distribution container 15 is centrally located. In front of the distribution container 15, stacked in two rows, are, from left to right at the bottom: the auxiliary media container 13, the auxiliary media preparation container 14, the cleaning container 16, a laboratory container 22, and, from left to right at the top: the control container 20, the energy container 18, and the temperature control container 19. These containers are aligned with their longitudinal axes perpendicular to the distribution container.

[0138] To the left behind distribution container 15, parallel to it, are two preparation containers 6 and two pre-fermentation containers 7 arranged one above the other in two levels.

[0139] Behind the distribution container, four main fermentation containers 8 with vertical main axes are arranged in two rows next to each other.

[0140] To the right behind distribution container 15, parallel to it, are two product processing containers 9, liquid processing container 10, and wastewater treatment container 11, arranged one above the other on two levels. A section of the pipelines from distribution container 15 to various other containers is also shown symbolically.

[0141] To the right of the distribution container 15 and the containers in the front row is a storage area 23 for the storage of the end product, in which product storage containers 24, for example standard containers or refrigerated containers, are arranged.

[0142] The fermentation plant of Fig. 4differs from the one described above in that instead of only four main fermentation containers 8, there are twelve main fermentation containers 8 and a larger number of product processing containers 9, liquid processing containers 10 and wastewater treatment containers 11 in order to achieve larger output quantities.

[0143] The arrangement of the containers in multiple levels is by Fig. 5 Illustrated. Additional PV panels 25 are arranged on the uppermost containers, which supply the energy container 18 with electricity. Reference symbol list

[0144] 1. Mash preparation equipment 2. Mash fractionation equipment 3. Beer production equipment 4. Fermentation plant 5. Transport equipment 6. Preparation container 7. Pre-fermentation container 8. Main fermentation container 9. Product processing container 10. Liquid processing container 11. Wastewater treatment container 12. Floor 13. Auxiliary media container 14. Auxiliary media processing container 15. Distribution container 16. Cleaning container 17. Support structure 18. Power container 19. Temperature control container 20. Control container 21. Support structure 22. Laboratory container 23. Storage area 24. Product storage container 25. PV panel

Claims

1. Plant for producing beer or another beverage and a protein-containing product based on cereal with the following components: • a brewing plant, comprising a device for producing a mash (1) from malted and / or unmalted cereal, a device for fractionating the mash (2) into a first material fraction with low solids content and into a second material fraction with high solids content, a device for producing beer (3) or another beverage from the first material fraction and an outlet for the second material fraction, • a fermentation plant (4) for producing a protein-containing product based on cereal, comprising an inlet for the second material fraction, a device for inoculating the second material fraction with a fungal inoculum of Basidiomycetes and a device for fermenting the inoculated material fraction in a submerged culture, • a device for transporting (5) the second material fraction from the outlet (2.1) of the brewing plant to the inlet (4.1) of the fermentation plant, • characterized in that • the fermentation plant is accommodated at least partially in one or more containers and • the brewing plant is a stationary brewing plant.

2. Plant according to claim 1, wherein each container has at least one defined interface for connecting to another container of the fermentation plant (4).

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

4. Manufacturing plant according to any one of claims 1 to 3, wherein the plant for producing a protein-containing product comprises at least one of the following containers: • container for preparing the second material fraction for fermentation (preparation container (6)), • container for producing an inoculum for inoculating a main fermentation (pre-fermentation container (7)), • container for carrying out the main fermentation by means of the inoculum and the second material fraction (main fermentation container (8)), • container for the dewatering and / or other final treatment of the moist fungal mycelium from the main fermentation (product processing container (9)), • container for storing the end product (product storage container (24)), • container for processing liquid from the final treatment of the moist fungal mycelium (liquid processing container (10)), • container for water, steam, compressed air and / or other media for the production process (auxiliary media container (13)), • container for the processing of water, compressed air, steam and / or other media for the production of the protein-containing product (auxiliary media processing container (14)), • container for the generation and / or storage of electricity (energy container (18)), • container with a heating and / or cooling system (temperature control container (19)), • container with devices for CIP cleaning (cleaning container (16)), • container for a distribution of media and / or energy and / or communication signals (distribution container (15)), • container for temporarily storing the second material fraction (buffer container), • container for the control of the fermentation plant and / or for communication with an external control center spatially separated from the fermentation plant (control container (20)), • container for the measurement and checking of properties of the starting products, intermediate products and / or end products of the fermentation plant (laboratory container (22)).

5. Plant according to any one of claims 1 to 4, wherein the control container (20) is designed to supply data about the state of the media in the fermentation plant and / or of one or more components of the plant to the external control center in real time.

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

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

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

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

10. Plant according to any one of claims 1 to 9, wherein at least one container is a 20-foot container and / or at least one container is a 40-foot container and / or at least one container is a 45-foot container according to ISO standard 668.

11. Plant according to any one of claims 1 to 10, wherein the fermentation plant (4) is placed at least partially on truck spaces for the removal of spent grains or another brewery side stream next to the brewing plant.

12. Plant according to any one of claims 1 to 11, wherein the outlet is the outlet of a lauter tun for spent grains or the outlet of a spent grain silo.

13. Plant according to any one of claims 1 to 12, wherein the outlet for the second material fraction of the brewing plant is connected to the inlet for the second material fraction of the fermentation plant (4) via a pipeline (5) and / or a pump and / or a buffer vessel.

14. Plant according to any one of claims 1 to 13, wherein the device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant (4) comprises one or more transport vehicles.

15. Plant according to any one of claims 1 to 14, wherein the outlet of the brewing plant is connected to the inlet of the fermentation plant (4) via a buffer vessel which comprises devices for sterilizing the second material fraction.

16. Plant according to any one of claims 1 to 15, wherein the container comprises lines for media and / or energy and / or communication in the upper region and / or one or more interfaces for connecting the lines to further containers in the outer wall and / or units for production, storage vessels, control devices and / or an electronic data processing system in the lower region.