Method for boiling wort

Abstract

The invention relates to a method for boiling wort in an interior (3) of a cooking container (1) in which wort (2) is located, wherein, in a boiling phase, a portion of the wort (2) is removed from the cooking container (1) into a circulation channel, the removed portion is brought to a pressure of at least 1.2 bar, preferably at least 2 bar, heated to a temperature of more than 100°C and then recycled from the circulation channel into the interior (3), wherein, during the recycling, the removed portion is injected below the wort level (2a) into the interior (3) and expanded. Furthermore, the invention relates to a cooking device for cooking wort, in particular wort for beer production, with a cooking container and a circulation channel with which said method can be carried out.

Description

[0001] Wort boiling process

[0002] The invention relates to a method for boiling wort in an interior space of a boiling vessel in which wort is arranged, wherein in a boiling phase a part of the wort is discharged from the boiling vessel into a circulation channel, the discharged part is brought to a pressure of at least 1.2 bar, preferably at least 2 bar, heated to a temperature above 100°C and then returned from the circulation channel into the interior space.

[0003] It also relates to a cooking device for cooking wort, in particular during beer production, wherein the cooking device comprises a cooking vessel with an interior space for arranging the wort, wherein the interior space is fluidly connected to at least one circulation channel for circulating the wort via at least one wort outlet and at least one wort inlet, and wherein at least one circulation pump and at least one heating device for heating the wort are arranged along the circulation channel, wherein the wort inlet has at least one nozzle arranged in the interior space.

[0004] During wort boiling, various chemical reactions are carried out, some sequentially and some simultaneously, to give the wort its characteristic flavor. A key part of this is the evaporation of unwanted aromatics. To achieve this, the wort is usually brought to a boil, with the escaping steam carrying the unwanted aromatics out of the wort. In order for the aromatics to be removed in sufficient quantities, a large portion of the wort must be evaporated. It is also common to create a thin liquid film over the wort to achieve evaporation. There are also known processes in which hot steam is provided and introduced into the hot liquid wort to create steam bubbles. All of these processes have in common that they are very energy-intensive and involve a relatively high evaporation rate.

[0005] DE 3615351 A1 discloses a method and device that heats a portion of the wort outside the interior and compresses it to approximately 1.1 bar. It is then expanded via a valve inside a pipe, and the expanded wort is then conveyed into the interior via this pipe. This heats the wort inside the interior. A disadvantage, however, is that no significant energy savings are achieved. DE 10 2008 056744 A1 circulates the wort through a circulation channel. Heating is achieved by directly heating the interior.

[0006] The object of the invention is therefore to enable the evaporation of unwanted aroma substances to be as energy-efficient as possible but also with minimal losses.

[0007] This object is achieved according to the invention in that during the return, the discharged part is injected into the interior below the wort level and expanded.

[0008] It is also achieved in that the nozzle is arranged in the interior below a wort level, that the circulation pump or a pressure increasing unit is designed to increase the pressure of the wort in the circulation channel to at least 1.2 bar, preferably at least 2 bar, and that the heating device is designed to heat the wort in the circulation channel to a temperature above 100°C.

[0009] Preferably, the nozzle is positioned in the interior below the wort level. In other words, the nozzle is designed to be positioned in the liquid wort when used as intended.

[0010] By directly releasing the compressed portion of the wort in the chamber, a portion of the wort is immediately evaporated. The pressure-reducing injection into the chamber also creates a flow within the chamber, resulting in a particularly favorable vapor bubble distribution. When these vapor bubbles escape from the wort, they carry a significant amount of unwanted aromatics with them. This results in a particularly energy-efficient evaporation process that requires only a very small amount of wort vaporization. In experiments, evaporation could be reduced to as little as 1% - 3% of the wort volume or less. At the same time, the boiling time is also reduced.

[0011] The wort level refers to the level of wort in the interior chamber during normal use. In other words, the removed portion is not returned to the gas space of the interior chamber, but rather to the liquid space. It is thus returned directly to the liquid wort.

[0012] The interior is the space of the cooking vessel in which the actual boiling of the wort takes place. Typically, the majority of the wort is located there. The interior typically contains at least one liquid zone and at least one gas zone, with the liquid zone being the part filled with liquid wort when the cooking device is used as intended and / or the process is carried out as intended. The gas zone is filled with gas, typically air or an inert gas, and preferably discharges at least some of the gases produced during boiling from the interior, for example, through a gas outlet fluidly connected to the interior.

[0013] The circulation channel, together with the interior, forms a wort circuit. The wort is pumped in a circle along this wort circuit. In its simplest form, the circulation channel is a linear channel, i.e., without branches, running from the wort inlet to the wort outlet. Of course, the circulation channel can also be more complex, with branches or internal circuits, for example. It can also be part of a more complex channel system, as shown in the embodiment in the figure.

[0014] The circulation pump pumps the wort along the circulation channel, thus driving the circuit. It can also increase the pressure of the wort downstream. It can also be provided that at least one pressure booster unit is provided along the circulation channel, preferably downstream of the circulation pump. This pressure booster unit can further increase the pressure of the wort portion.

[0015] The placement of the nozzle in the interior means that the nozzle outlet points directly into the interior, in other words, is directly adjacent to it. It is therefore essential that the nozzle allows the previously compressed portion of the wort to expand. Typically, the nozzle is positioned on the interior shell or inside the shell and is supplied with the heated and pressurized portion of the wort via a pipe.

[0016] In this context, "interior injection" means that the fuel is injected directly into the interior. This is usually done via a nozzle.

[0017] Preferably, the cooking container has a height-to-thickness ratio between 2:1 and 2.5:1.

[0018] Preferably, the wort part is brought to a maximum of 5 bar, particularly preferably a maximum of 4 bar.

[0019] Preferably, the injection takes place through a nozzle. This allows for expansion. Nozzles, in the sense of the invention, are flow components that have at least one constriction in the flow cross-section. This allows for a pressure difference between the two sides of the nozzle.

[0020] At least one nozzle may comprise a simple constriction. At least one nozzle may also comprise at least one atomizing nozzle, rotating wheel, rotating spray ball, paddle wheel, rotating nozzle, and / or at least one self-propelling nozzle.

[0021] Preferably, the wort portion is heated during the boil-out phase to a temperature between 100°C and 107°C, preferably between 101°C and 103°C. The wort in the interior preferably has a temperature between 97°C and 99°C at the beginning of the boil-out phase.

[0022] Preferably, the portion of the wort is heated by at least one heat exchanger. Accordingly, it is also advantageous if the heating device comprises at least one heat exchanger.

[0023] According to the invention, the heated and pressurized part of the wort arrives in the interior directly during the pressure reduction.

[0024] Preferably, during the recirculation, the portion of the wort is injected into the interior at at least two points, preferably exactly two points, and then depressurized. Thus, the injection can achieve thorough mixing of the various areas of the interior.

[0025] In order to achieve an energy-efficient isomerization of the alpha acids, it can be provided that the wort in the boiling vessel is heated in an isomerization phase before the boiling phase, preferably to a temperature above 90°C, particularly preferably above 95°C and / or preferably to a temperature below 100°C, preferably by guiding it along at least part of the circulation channel.

[0026] In order that the hop constituents can be extracted during the boil-out phase, it is advantageous if hops are introduced into the interior of the boil-out vessel before the boil-out phase and preferably also before the isomerization phase, preferably via at least part of the circulation channel. In this sense, it is advantageous if a hop introduction unit for introducing hops into the wort in the circulation channel is provided along the circulation channel, and if the hop introduction unit is preferably arranged in a bridgeable side branch of the circulation channel. In order that the protein contained in the wort can be removed, it can be provided that the wort is heated to a higher temperature in a protein separation phase after the boil-out phase than in the boil-out phase, preferably by heating part of the wort along at least part of the circulation channel.Preferably, the wort part is brought to a temperature of 102°C to 110°C, particularly preferably between 103°C and 105°C.

[0027] After the protein separation phase, a portion of the wort can be conveyed through at least part of the circulation channel without further heating or with less heating than during the protein separation phase. This allows larger particles to form in the hot trub, which can be easily separated.

[0028] It is particularly advantageous if the portion of the wort is at least partially discharged along the height of the interior below the wort level, and if the portion of the wort is returned along the height of the interior at least partially below the discharge. This allows for a particularly good distribution of the returned wort. The same applies if at least one wort inlet, preferably all wort inlets, is arranged along a vertical axis of the boiling vessel below at least one wort outlet, preferably all wort outlets.

[0029] It can be provided that the portion of the wort is at least partially passed through a filter before being discharged. This filter is preferably arranged in the interior of the cooking vessel, particularly preferably in the bottom region of the cooking vessel and / or on the casing of the cooking vessel, particularly preferably in the bottom region. Accordingly, it can also be advantageous if at least one filter in the interior of the cooking vessel is arranged upstream of at least one wort outlet.

[0030] It can be provided that the portion of the wort is at least partially discharged from the cooking vessel via a bottom opening. This enables particularly good mixing through circulation. Accordingly, it can also be provided that at least one bottom opening of the cooking vessel is fluidly connected to the circulation channel or can be fluidly connected. It can be provided that at least one bottom opening of the cooking vessel is designed as a wort outlet. It is particularly advantageous if the return of the portion of the wort results in thorough mixing of the wort in the interior, preferably of the entire wort. If necessary, at least one mixing device in the interior can also mix the wort.

[0031] In order to achieve particularly good mixing, it can be provided that during the boil-out phase at least part of the wort is injected and expanded via a first nozzle and that the first nozzle is spaced from the jacket of the interior and preferably has a radiation angle of 360°.

[0032] Likewise, particularly good mixing can be achieved if it is provided that during the boil-out phase at least part of the wort is injected and expanded via a second nozzle and that the second nozzle is spaced from the jacket of the interior and preferably has a radiation angle between 160° and 220°, preferably between 180° and 200°.

[0033] Analogously, it can be provided that at least one first nozzle has a radiation angle of approximately 360° and / or at least one second nozzle has a radiation angle of approximately 190°.

[0034] It is particularly advantageous in this sense if at least one first nozzle and at least one second nozzle are provided and that the first nozzle is arranged between the wort level and the second nozzle.

[0035] It can also be provided that at least one nozzle is arranged at a distance from the casing of the cooking container.

[0036] It can be provided that the pressure of the wort portion is adjustable at any point of the return line. Accordingly, it can be provided that at least one nozzle is supplied with wort via at least one adjustment valve. The adjustment valve can also be designed simultaneously as a control valve and / or a throttle valve and / or an overflow valve.

[0037] The invention will be further described with reference to an embodiment of the invention in the figure. The figure shows a schematic diagram of an embodiment.

[0038] The embodiment of a cooking device according to the invention shown in the figure is suitable for carrying out a method according to the invention.

[0039] It comprises a boiling vessel 1 which is essentially cylindrical and whose interior 3 is filled with wort 2 up to a wort level 2a. The boiling vessel 1 and its interior 3 have an essentially cylindrical shape with an upright vertical axis H. Below the wort level 2a, two wort outlets 4 are arranged in the casing of the boiling vessel 1. These outlets 4 merge via valves 4a to form a main channel 5. The main channel 5 has a pump 6 which pumps the portion of the wort flowing via the wort outlets 4 further along the main channel 5 and through a heating device 7, designed as a heat exchanger.

[0040] Furthermore, a central bottom opening 15 is provided in the bottom area of ​​the cooking vessel 1, which can be connected to the main channel 5 via a valve. This bottom opening 15 can also be used as a wort inlet, but particularly preferably as a wort outlet.

[0041] Furthermore, a filter 16 is provided in the bottom area of ​​the interior wall, which is connected upstream of another bottom opening 17. Thus, wort can be discharged from the interior 3 through this additional bottom opening 17 without transporting solid components.

[0042] The additional bottom opening 17 can also be connected to the main channel 5 via a valve. Thus, this bottom opening 17 can also be used as a wort inlet, but particularly preferably as a wort outlet.

[0043] Downstream of the pump 6 and preferably downstream of the heat exchanger, two further channels 11 each lead to a wort inlet 10, which are arranged inside the interior 3. For this purpose, the channels 11 pass through the shell of the boiling vessel 1 and end centrally in the cross-section. The wort inlet 10, closer to the wort level 2a, has a first nozzle 12a with a 360° jet angle. It sprays both upwards and downwards. The further wort inlet 10, located below the wort level, has a second nozzle 12b with a 190° jet angle. It sprays primarily upwards.

[0044] Thus, the path from the wort outlets 4, main channel 5, additional channels 11, and the first and second nozzles 12a, 12b together form the circulation channel, along which a portion of the wort can be removed from the interior during the boil-out phase, compressed by pump 6, heated via the heat exchanger, and injected into the interior while expanding the pressure. A control valve 13a, 13b is provided along each of the additional channels 11, via which the first or second nozzle 12a, 12b is each supplied with a portion of the heated and compressed wort 2. Thus, the nozzles can be individually switched on or off, and the pressure of the wort flowing to them can be adjusted. At least one of the control valves 13a, 13b can be designed as a throttle valve and / or an overflow valve. Downstream of the pump 6 and preferably downstream of the heat exchanger, a hop inlet channel 8 leads from the main channel 5 via a hop introduction unit 9 to the bottom opening 15 in the bottom region of the cooking vessel 1.By guiding the wort along this path, hops can be pumped into the interior chamber using a portion of the circulation channel described above. Valves 14 are provided to control this.

[0045] In addition to the described channels, there are additional sub-channels that serve various tasks, such as draining the finished boiled wort, removing the solid components of the used hops, or cleaning the boiling vessel 1. Several valves are arranged to control the channels accordingly and determine the path of the substances.

Claims

PATENT CLAIMS 1. A method for boiling wort in an interior space (3) of a boiling vessel (1) in which wort (2) is arranged, wherein in a boiling-out phase a part of the wort (2) is discharged from the boiling vessel (1) into a circulation channel, the discharged part is brought to a pressure of at least 1.2 bar, preferably at least 2 bar, heated to a temperature above 100°C and then returned from the circulation channel into the interior space (3), characterized in that during the return the discharged part is injected below the wort level (2a) into the interior space (3) and expanded.

2. Method according to claim 1, characterized in that during the return, the part of the wort (2) is injected into the interior (3) and expanded at at least two points, preferably exactly two points.

3. Method according to claim 1 or 2, characterized in that the wort (2) in the cooking container (1) is heated in an isomerization phase before the boiling phase, preferably to a temperature above 90°C, particularly preferably above 95°C and / or preferably to a temperature below 100°C, preferably by guiding it along at least part of the circulation channel.

4. Method according to one of claims 1 to 3, characterized in that hops are fed into the interior (3) of the cooking container (1) before the boiling phase and preferably also before the isomerization phase, preferably at least via a part of the circulation channel.

5. Method according to one of claims 1 to 4, characterized in that the wort (2) is heated after the boiling phase in a protein separation phase to a higher temperature than in the boiling phase, preferably by heating a part of the wort (2) along at least a part of the circulation channel.

6. Method according to one of claims 1 to 5, characterized in that the part of the wort (2) is discharged at least partially along the height of the interior space (3) below the wort level (2a) and that the return of the part of the wort (2) along the height of the interior space (3) takes place at least partially below the discharge.

7. A method according to any one of claims 1 to 6, characterized in that during the boiling phase by returning the part of the wort (2) the wort (2) is mixed in the interior (3), preferably the entire wort (2).

8. Method according to one of claims 1 to 7, characterized in that during the boil-out phase at least a part of the wort (2) is injected and expanded via a first nozzle (12a) and that the first nozzle (12a) is spaced from the jacket of the interior (3) and preferably has a radiation angle of 360°.

9. Method according to one of claims 1 to 8, characterized in that during the boil-out phase at least a part of the wort (2) is injected and expanded via a second nozzle (12b) and that the second nozzle (12b) is spaced from the jacket of the interior (3) and preferably has a radiation angle between 160° and 220°, preferably between 180° and 200°.

10. Method according to claim 8 in combination with claim 9, characterized in that at least one first nozzle (12a) and at least one second nozzle (12b) are provided and that the first nozzle (12a) is arranged between the wort level (2a) and the second nozzle (12b).

11. Cooking device for cooking wort, in particular during beer production, wherein the cooking device comprises a cooking container (1) with an interior space (3) for arranging the wort (2), wherein the interior space (3) is fluidly connected to at least one circulation channel for circulating the wort via at least one wort outlet (4) and at least one wort inlet (10), and wherein at least one circulation pump (6) and at least one heating device (7) for heating the wort (2) are arranged along the circulation channel, wherein the wort inlet (10) has at least one nozzle (12a, 12b) which is arranged in the interior space (3), characterized in that the nozzle (12a, 12b) is arranged in the interior space below a wort level, that the circulation pump (6) or a pressure increasing unit is designed to increase the pressure of the wort in the circulation channel to at least 1.2 bar, preferably at least 2 bar, and that the heating device (7) is designed toto heat the wort in the circulation channel to a temperature above 100°C., 12. Cooking device according to claim 11, characterized in that at least one wort inlet (10), preferably all wort inlets (10), is arranged along a vertical axis (H) of the cooking container (1) below at least one wort outlet (4), preferably all wort outlets (4).

13. Cooking device according to claim 11 or 12, characterized in that at least one nozzle (12a, 12b) is arranged at a distance from the casing of the cooking container (1).

14. Cooking device according to one of claims 11 to 13, characterized in that at least one first nozzle (12a) has a radiation angle of approximately 360° and / or at least one second nozzle (12b) has a radiation angle of approximately 190°.

15. Cooking device according to one of claims 11 to 14, characterized in that a hop introduction unit (9) for introducing hops into the wort (2) of the circulation channel is provided along the circulation channel, and that the hop introduction unit (9) is preferably arranged in a bridgeable side branch of the circulation channel.

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