BEER OR OTHER BEVERAGE PRODUCTION FACTORIES AND PRODUCTS CONTAINING PROTEIN

Abstract

A brewery or other beverage and protein-containing product manufacturing facility based on grains, with the following components: • a brewing plant, including equipment for producing mash from malted and / or unmalted grains, equipment for separating the mash into a low-solids first component and a high-solids second component, equipment for producing beer or other beverages from the first component and an outlet for the second component; • a fermentation plant for producing protein-containing products based on grains, including an inlet for the second component, equipment for inoculating the second component with basidiomycetes and / or other microorganisms, and equipment for fermenting the inoculated component in submerged culture media; • equipment for transporting the second component from the brewery's outlet to the fermentation plant's inlet.• where • the fermentation plant is located at least partially within one or more prefabricated three-dimensional spatial units and • the brewery is a stationary brewery.

Description

Plant for producing beer or another beverage and a protein-containing product The invention relates to a plant for producing beer or another beverage and a protein-containing product based on cereals as feedstock. When brewing beer, malt is first made from barley or other grain. Malting releases enzymes that convert the starch in the grain into maltose for later fermentation. This requires the mashing process. During mashing, the malted and crushed grain is mixed with brewing water while stirring 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 wort. This is boiled and mixed with hops to release their aromatics. Boiling also disinfects the wort. After the wort has been clarified, the fermentation process is initiated by cooling and the addition of yeast.During fermentation, maltose is converted into alcohol and carbon dioxide. The further treatment of the large quantities of spent grain generated during beer production poses a problem, especially 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. Spent grain is used as animal feed in dairy farming and cattle fattening, as fertilizer, for electricity and heat generation via biogas plants, and, in a dried state, for heat generation by combustion in combination with wood chips. The production of proteins for human consumption using fungi is already known. For example, yeasts have been used for protein production. A meat substitute made from the fermented mycelium of the mold (ascomycete) Fusarium venenatum is marketed under the trade name Quom™. In Indonesia, the traditional fermented product "tempeh" is produced by inoculating cooked soybeans with various Rhizopus species. The fungi are molds from the zygotic fungi group. The fermented mass is cut into pieces, fried, and eaten. Fermentation enhances the protein content of the soybeans and breaks down components that are harmful to digestion. For several years, there have been efforts to use classic edible mushrooms from the class of Basidiomycetes for the production of proteins and / or flavorings, as they have a high protein content, develop diverse flavors, and the mushroom protein has a high biological value. A scientific article describes the production of proteins by fermentation of side streams from the food industry 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 greatly increased by fermentation with the fungus Pleurotus sapidus, and the resulting biomass was considered a suitable alternative protein source. The amino acid content was increased from approximately 5% in apple pomace to 24% in fermented apple pomace, and the fermented apple pomace exhibited a high biological value of 86 and this indicates good nutritional value for humans. 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 (anti-steatotic and anti-inflammatory) effects of a nutrient composition of a biotechnologically produced oyster mushroom are described in studies on the rat model. 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) describes the production of a protein-rich fungal mycelium using the basidiomycete Pleurotus ostreatus by fermenting a substrate mixture of agro-industrial side-streams and wastes, including brewer's spent grains, malt hulls, cheese whey, molasses, orange juice, and tomato paste. The use of a mixture aims to avoid the disposal of the various agro-industrial side-streams and wastes and to utilize their different effects on fermentation to produce proteins cost-effectively and to minimize waste.The components of the substrate mixtures are obtained from various sources: cheese whey from an agricultural cooperative, molasses from a distillery, brewer's spent grains and malt hulls from a brewery, and tomatoes and oranges from the local market. Twenty-five different compositions are mixed in the laboratory, the substrate mixtures are sterilized at 120°C for 15 minutes, and the various substrate mixtures are fermented using P. ostreatus emersed. The disadvantage is the complex preparation of the substrate mixtures and the sterilization prior to fermentation. According to another scientific article (Ahlbom, 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. SI, 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 in shake flasks. WO 2013 / 034613 A2 describes a method 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, wherein the medium is fermented by 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 mycelium of the basidiomycete is separated by centrifugation, and the remaining sample is sensorially assessed. It is found that after aerobic fermentation of unhopped beer wort, appealing-smelling and good-tasting beverages are obtained that are clearly distinguishable from unfermented beer wort. This use of beer wort for beverage production competes with its use for beer production. EP 3 655 520 B1 describes the production of a protein product from basidiomycete submerged fermentation from a substrate such as brewer's spent grains. EP 0 087 139 Bl describes a complete brewing system in the form of containers. The international patent application PCT / EP2023 / 059727, which falls under Art. 54(3) EPC, is based on the problem of combining the production of beer or another cereal-based beverage with the production of other products with a high To combine nutritional value and in doing so make better use of the raw materials and achieve an overall improved ecological balance. For this purpose, mash is produced from malted and / or unmalted grain as the input material and the mash is fractionated into a first fraction with a low solids content and a second fraction with a high solids content. The first fraction is used to produce beer or another beverage and the second fraction is inoculated with a fungal inoculate of basidiomycetes. The inoculated fraction is fermented and a protein-containing fungal mycelium is formed. According to one embodiment, beer wort and spent grain are separated from one another in a lauter tun or lautering device downstream of the mash tun and the process splits into two strands. In one strand, beer is produced using the wort. In the other strand, fungal mycelium is produced using the spent grain. The present invention is based on the object of combining the production of beer or another grain-based beverage with the production of other products with high nutritional value, thereby making better use of the raw materials and achieving an overall improved ecological balance. The combined production of the beverage and other products with high nutritional value should be carried out quickly and flexibly, and with as little interference as possible with existing beverage production. The object is achieved by a plant for producing beer or another beverage and a protein-containing product according to claim 1. Advantageous embodiments of the plant are specified in subclaims and in the description. The plant according to the invention for producing beer or another beverage and a protein-containing product based on cereals 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 material fraction with a low solids content and a second material fraction with a high solids content, a device for producing beer or another beverage from the first material fraction and an outlet for the second material fraction, • a fermentation plant for producing a protein-containing product based on cereals, comprising an inlet for the second material fraction, a device for inoculating the second material fraction with a fungal inoculate of basidiomycetes and / or with an inoculate of other microorganisms and a device for fermenting the inoculated material fraction in a submerged culture, • a device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant, • wherein the fermentation plant is at least partially housed in one or more prefabricated three-dimensional spatial units and • the brewing system is a stationary brewing system. According to the invention, a high solids fraction from the mash of a brewing process or another process for producing cereal-based beverages is used for the production of a protein- and / or flavor-containing product with the aid of fungi from the class of Basidiomycetes. In conventional processes for producing beer or other beverages (e.g. whiskey) using a mash of malted and / or unmalted grain, the grain is only partially processed into substances that can be used by humans. The yeasts used in beer brewing only partially convert the malted grain or the wort obtained from it into substances that can be digested by humans. The invention takes advantage of the fact that components that cannot be used by the yeasts in beer brewing, such as cellulose and hemicellulose, can be converted into proteins that can be digested by humans with the help of basidiomycetes. It is advantageous that the starting materials fed into the process are of a quality suitable for the production of beer or other beverages, so that they are also suitable for the production of food and other products for human consumption.In this process, the mash is fractionated into a first fraction with a low solids content (e.g., beer wort) and a second fraction with a high solids content (e.g., brewer's spent grains). The first fraction is used for the production of beer or other beverages, and the second fraction is used for the production of protein-rich fungal mycelium. The protein-rich fungal mycelium contains various proteins as cell components. In conventional beer production, the high-solids fraction resulting from the lautering of the beer wort is temporarily stored in large silos as brewer's spent grains and sold to the agricultural sector, primarily for use as animal feed.However, the high solids fraction is particularly suitable for the production of proteins for human consumption due to its production using feedstocks suitable for food production, its material composition, its large quantity and its uniform composition and generally high quality. Basidiomycetes (basidiomycetes) include the edible basidiomycetes suitable for human consumption. They possess a very broad biochemical transformation potential, distinguishing them from lower fungi and bacteria. According to the invention, this potential is utilized to provide proteins with high biological value. Basidiomycetes are capable of forming protein-rich fungal mycelium, whose proteins can exhibit a high biological value. Studies have shown that spent grain fermented with basidiomycetes has a particularly high biological value of over 90 and is therefore particularly well-used by humans. The biological value of the fungal proteins is comparable to that of beef and far higher than that of plant proteins or fermented apple pomace. The biological value is a measure for assessing protein quality and indicates how many grams of body protein can be built up from 100 grams of the food protein in question. A further advantage of the invention is that it has 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 into the protein-rich fungal mycelium with the help of the fungus from the class Basidiomycetes. According to the invention, the overall yield of malted and / or unmalted grain is greatly improved compared to conventional processes. In addition, the fermentation products of Basidiomycetes can contain aromatic substances with a variety of taste and / or odor aromas, for example Flavorings, for example, with fruity, berry, herbal, spicy, meaty, and / or fishy aroma notes. Investigations carried out within the scope of the invention have shown that the fermentation of spent grains using basidiomycetes produces particularly appealing flavorings. Furthermore, the product obtained by fermentation can contain vitamins important for human nutrition that are not found in grain. Aroma substances are volatile compounds in food that can be perceived by olfactory receptors. Aroma substances reach the receptors either directly through the nose (smelling, nasal perception) or via the throat when eating or drinking (retronasal perception). Aroma substances, along with what are by definition non-volatile flavor compounds (sour, sweet, bitter, salty, or umami-tasting compounds), play a key role in the aroma of a food. Texture also contributes to the overall sensory impression of flavor. As a result of modern methods for isolating and identifying volatile compounds in food, over 7,000 flavor substances have now been described in the literature (cf. Hartmann-Schreier J., Aromastoffe, RD-01-03286).

[2003] in Böckler F., Dill B., Eisenbrand G., Faupel F., Fugmann B., Gämse T., Matissek R., Pohnert G., Rühling A., Schmidt S., Sprenger G., Römpp (Online), Stuttgart, Georg Thieme-Verlag, [March 2023]). 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 olfactory-specifically particularly effective and interesting products. In addition to the aforementioned beneficial effects, protein- and / or aromatic-containing fungal mycelium produced using basidiomycetes can exhibit anti-inflammatory or other health-promoting effects. The mushroom mycelium can be used as a final product or raw material for further processing, as well as as a vegan meat alternative. The carbon 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 production of beer or other grain-based beverages, and the production of conventional products substituted by protein- and / or flavor-containing products. According to the invention, a brewing system, which can be of conventional design, is combined with a fermentation system. The brewing system has an outlet for the second material fraction, 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 material fraction, which is connected, for example, via a pipeline and a pump, to the outlet of the brewing system. The fermentation system comprises a device for inoculating the second material fraction with a fungal inoculate of basidiomycetes and a device for fermenting the inoculated material fraction in a submerged culture. It is at least partially housed in prefabricated three-dimensional spatial units. The prefabricated three-dimensional spatial units can be easily and cost-effectively transported to the site by rail, road, or water. Basically, only one footprint is required for the prefabricated three-dimensional spatial units, and existing areas can be used for this purpose. The fermentation plant can be constructed without interfering with or modifying the brewing system. The prefabricated three-dimensional spatial units can be assembled in a modular manner. The overall construction effort can be kept extremely low. The fermentation plant can be quickly be constructed and put into operation. The at least partial accommodation of the fermentation plant in prefabricated three-dimensional spatial units allows for a high degree of flexibility with regard to adapting the fermentation plant to the respective brewing plant and to the respective demand for protein-containing products. In the event of increased protein requirements, quick and easy expansion is possible thanks to the modular design with prefabricated three-dimensional spatial units. The brewing plant can continue to operate independently of the fermentation plant without any disruption. The second material fraction is generated anyway during operation of the brewing plant and is processed into protein-rich fungal mycelium for a higher-value use than before. The fermentation plant can basically be operated independently of the brewing plant. It is possible to use any unused quantities of the second material fraction in the conventional way. Each prefabricated three-dimensional spatial unit is an interchangeable module, and the fermentation plant is composed entirely or partially of interchangeable modules in the form of prefabricated three-dimensional spatial units. Differently designed modules perform different functions within the fermentation plant. This allows the fermentation plant to be set up quickly, adapted to the respective substrates, working conditions, and desired output quantities, and defects to be quickly remedied by replacing prefabricated three-dimensional spatial units. Furthermore, the prefabricated three-dimensional spatial units can be easily dismantled and – if necessary, after complete refurbishment – ​​reassembled elsewhere, or disassembled and disposed of. The prefabricated three-dimensional spatial units are designed so that they can be transported by truck to the plant site by road.The height, width, and length of the spatial units are dimensioned so that they are suitable for road transport on trucks. For this purpose, a A maximum external width of 6.1 m and a maximum external height of 4.2 m must be maintained. As a rule, the maximum external length is 20 m. According to another embodiment, the dimensions of the prefabricated three-dimensional spatial units comply with one or more of the following upper limits: a maximum external width of 6.1 m, a maximum external height of 4.2 m, a maximum external length of 20 m. According to another embodiment, the dimensions of the prefabricated three-dimensional spatial units fall into one or more of the following ranges: an external width of 1 m to 6.1 m, an external height of 2 m to 4.2 m, an external length of 2 m to 20 m. If necessary, fermentation can also be carried out using other microorganisms instead of or in addition to fungi from the class of Basidiomycetes. The microorganisms can be, for example, lactic acid bacteria (Lactobacilli), which can break down carbohydrates (e.g., those found in grain / malted grain / brewer's spent grain) into lactic acid during lactic acid fermentation. This lactic acid can find a variety of applications in food or in the technical field, for example, as a starting point for a polymerization process in which PLA is produced using lactic acid, which in turn is the starting point for "bioplastics" used in sustainable packaging. According to one embodiment of the invention, at least one prefabricated three-dimensional spatial unit is a prefabricated three-dimensional spatial module. The spatial module is designed like a three-dimensional spatial unit in the construction method known as "modular construction" or "room cell construction" in the prior art. Technology. According to one design, the prefabricated three-dimensional spatial unit has a structure made of steel and / or wood and / or concrete. Prefabricated three-dimensional room units are room units (also called "room cells") that are prefabricated in a stationary production facility, transported to the plant site, and erected at the plant site. Prefabrication can refer solely to the floors, walls, and ceilings of the room units and essential structural elements of the prefabricated three-dimensional room units. Any remaining components, including the plant components to be housed in the room units, can be installed into the room units at the plant site. Prefabrication can also include other components of the room units and / or the plant, up to and including all components that are allocated to the respective room unit in the finished plant.This includes, in particular, the components of the outer shell, especially facades, ceilings, floors, insulation, fire protection systems, interior fittings, installations, windows, doors, fittings, etc. Furthermore, during prefabrication, more or less all components of the system can be installed into the room units intended for the respective room unit. However, the components of the room units or the system can also be installed in whole or in part at the site of the system. According to another embodiment, at least one prefabricated three-dimensional spatial unit is a container. According to a preferred embodiment, the container is a standardized container (ISO container). Containers for the transport of goods by sea, rail, and road are available at low cost. Further details on standardized containers are provided below. According to one embodiment, the prefabricated three-dimensional spatial unit has at least one defined interface for connecting to another part of the fermentation plant. This facilitates the quick and error-free assembly and expansion of the fermentation plant, as well as the rectification of defects by exchanging prefabricated three-dimensional spatial units. According to one embodiment, the defined interface for connecting to another part of the fermentation plant is an interface for media, electrical power, and / or communication. According to one embodiment, it is an interface designed to establish a plug-in connection, screw connection, snap connection, or clamp connection with an interface of another prefabricated three-dimensional spatial unit or with a line for connecting to another prefabricated three-dimensional spatial unit. According to one embodiment, the fermentation plant comprises one or more prefabricated three-dimensional spatial units of the same type, wherein the number of prefabricated three-dimensional spatial units is selected to adapt the throughput of the fermentation plant to the output of the second material fraction available from the brewing plant and / or to adapt the output of the fermentation plant to a predetermined output of the protein-containing product. By using an appropriate number of prefabricated three-dimensional spatial units, the fermentation plant can be easily scaled to adapt it to the available output of the second material fraction and / or to the predetermined output of the protein-containing product. According to a further embodiment, the plant for producing a protein-containing product comprises at least one of the following prefabricated three-dimensional spatial units: • prefabricated three-dimensional spatial unit for preparing the second material fraction for fermentation (preparation unit), • prefabricated three-dimensional spatial unit for producing an inoculum for inoculating a main fermentation (pre-fermentation unit), • prefabricated three-dimensional spatial unit for carrying out the main fermentation using the inoculum and the second material fraction (main fermentation unit), • prefabricated three-dimensional spatial unit for dewatering and / or other treatment of the moist mushroom mycelium from the main fermentation (product processing unit), • prefabricated three-dimensional spatial unit for storing the final product (product storage unit), • prefabricated three-dimensional room unit for processing liquid from the final treatment of the moist mushroom mycelium (liquid processing unit), • prefabricated three-dimensional spatial unit for the treatment of wastewater (wastewater treatment unit), • prefabricated three-dimensional spatial unit for water, compressed air, steam and / or other auxiliary media for the production process (auxiliary media unit), • prefabricated three-dimensional room unit for the treatment of water, compressed air, steam and / or other auxiliary media for the Production of the protein-containing product (auxiliary media treatment unit), • prefabricated three-dimensional spatial unit for the generation and / or storage of electricity (energy unit), • prefabricated three-dimensional room unit with a for the provision of heat and / or cold (temperature control unit), • prefabricated three-dimensional room unit for CIP cleaning (cleaning unit), • prefabricated three-dimensional spatial unit for the distribution of media and / or energy and / or communication signals (distribution unit), • prefabricated three-dimensional room unit for the temporary storage of the second material fraction (buffer unit), • prefabricated three-dimensional spatial unit for the control of the fermentation plant and / or for communication with an external control center (control unit) spatially separated from the fermentation plant, • prefabricated three-dimensional spatial unit for the measurement and control of properties of the starting products, intermediate products and / or end products of the fermentation plant (laboratory unit). For the sake of simplicity, the second fraction from the brewery before and during processing in the fermentation plant is referred to as "spent grains." The relevant statements apply accordingly to other second fractions and to other brewery side streams that are processed in addition to the other fraction. The preparation unit is intended for preparing the spent grain for fermentation. The preparation unit serves to provide an inlet for the spent grain, mix the spent grain with liquids, crush it for fermentation, and / or thermally treat it. According to one embodiment, the preparation unit 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 another device for microbiological stabilization and / or technical sterilization of spent grain. According to a further embodiment, the device for thermal treatment is a heating device which heats the spent grain in the preparation unit in such a way that sterilization of the spent grain or the spent grain-liquid mixture takes place. Further devices for microbiological stabilization and / or technical sterilization are described below. According to one embodiment, one or more of these microbiological stabilization devices are arranged in the preparation unit. The device for crushing spent grain creates a larger attack surface for the basidiomycetes and increases the rate of bioconversion of the used material fraction into fungal mycelium containing proteins and / or aromatic substances. From the preparation unit, the spent grain prepared for fermentation is transported to the pre-fermentation unit. The pre-fermentation unit serves to produce an inoculum that is used to inoculate the second material fraction in the The main fermenter is used. The pre-fermentation unit comprises one, two, or more small fermenters in which the inoculum is produced. According to one design, the small fermenter includes an agitator. The agitator serves to homogenize the inoculum. This promotes uniform and reproducible fermentation conditions, allowing optimal conditions to be maintained and the rate of bioconversion to be increased. The main fermentation unit comprises one or more main fermenters in which the main fermentation takes place. For this purpose, the prepared spent grain from the preparation unit is inoculated with the inoculum from the pre-fermentation unit in the main fermenter, and the main fermentation is carried out. Pipes can transport the prepared spent grain from the preparation unit, partly to the pre-fermentation unit for the production of the inoculum, and partly to the main fermentation unit for the main fermentation. According to one design, the main fermenter includes an agitator. The agitator homogenizes the processed spent grain, the inoculum, and any additional water added. This promotes uniform and reproducible fermentation conditions, allowing optimal conditions to be maintained and the rate of bioconversion to be increased. According to one embodiment, the main fermentation unit comprises a device for adding water to the main fermenter. By adding water, the material fraction used for protein production is diluted and cooled. For this purpose, the water preferably has a temperature below 30°C. By adding water, an optimal water content of the material fraction and an optimal temperature for fermentation can be set. According to one embodiment, the inoculum is fed into the main fermenter separately from the material fraction to be fermented and mixed in the main fermenter with the material fraction to be fermented. According to one embodiment, the fraction to be fermented is mixed with the inoculum before being fed into the main fermenter. Mixing with the inoculum can occur before, during, or after mixing the fraction to be fermented with water. The inoculated material fraction is fermented in a submerged culture. Fermentation takes place within the dispersion of the inoculated material fraction and the inoculum in the aqueous phase. Submerged fermentation is advantageous because it allows for the use of liquid or pumpable media in mixing, reaction, and storage tanks, as well as connecting pipelines, pumps, and / or other conveying equipment. According to one embodiment, the pre-fermentation unit and / or the main fermentation unit is a standardized tank container or is designed based on a standardized tank container. A pre-fermentation unit and / or main fermentation unit designed based on a standardized tank container can, in particular, be provided with an agitator and / or with a device for controlling the temperature of the medium in the tank of the tank container to a desired temperature that is advantageous for carrying out the fermentation. The temperature control device can be a device for cooling and / or heating the medium in the tank. According to one design, the tank container is installed vertically, so that its main expansion directions are aligned vertically. As a result, the smallest possible surface area of ​​the tank container rests on the ground. This achieves a space-saving arrangement of the tank container. According to another embodiment, one or more fermentation facilities comprise at least one freestanding fermenter. The freestanding fermenter is not arranged in a prefabricated three-dimensional spatial unit and stands freely on the site of the plant. This can be a fermenter for pre-fermentation or a main fermenter for the main fermentation. The product processing unit is used for dewatering and / or other treatment of the moist mushroom mycelium from the main fermentation. For this purpose, the product processing unit is equipped with a dewatering device and / or other downstream processing device. The mushroom mycelium from the main fermentation in the main fermentation unit can be transported via a line to the downstream processing in the product processing unit. The product storage unit serves to store the final product. According to one design, this is a simple standard container. According to another design, the product storage unit is a standard container with a device for temperature control of the products stored therein. According to another design, the product storage container is a refrigerated container or a freezer container. The processed product can be transferred from the product processing unit to a product storage unit via a line and / or transport device. In a product storage unit (especially in a product storage container) The product can be transported by truck, rail or ship to the location for further processing. The liquid treatment unit is used to process the liquid from the product treatment in the product treatment unit. According to one embodiment, this process involves filtering, centrifuging, membrane separation, extraction, absorption, adsorption, or other mechanical, thermal, biological, chemical, and / or physical separation devices. The liquid treatment unit is connected to the product treatment unit via another line. The wastewater treatment unit is used to treat wastewater from the liquid treatment unit. Depending on one embodiment, it includes a mechanical, thermal, biological, chemical, and / or physical wastewater treatment facility. The treatment of the liquid from the product treatment unit and the treatment of the wastewater can also be combined in a single prefabricated three-dimensional spatial unit (liquid treatment and wastewater unit). The auxiliary media unit serves to provide water, steam, compressed air, and / or other media for the production process. According to one embodiment, it contains at least one device for providing one of these media. The water is required to adjust the liquid content of the substrate for submerged fermentation. Hot steam is required in particular for cleaning and sterilizing components and lines of the system. Compressed air is used in particular for operating valves and ventilating the fermenters. required. The media unit is connected via cables to one or more other prefabricated three-dimensional room units of the system. The auxiliary media treatment unit is used to sterilize the media water, steam, and compressed air for use in fermentation. According to one design, the prefabricated three-dimensional spatial units contain a water sterilization filtration system and / or a steam filtration system and / or a compressed air filtration system. The energy unit serves to generate and / or store electricity for the various electrical consumers of the fermentation plant and to make it available to the individual consumers. According to one embodiment, the energy unit contains a power generator, an accumulator, a battery and / or a fuel cell. The energy unit can be designed to It can also be designed to provide a temporary supply of electricity to the fermentation plant in the event of a power outage. Fermentation plant with electricity. The temperature control unit serves to provide heat and / or cold for controlling the temperature of one or more components of the fermentation plant. In particular, the temperature control unit serves to provide heat and / or cold for controlling the temperature of a pre-fermenter and / or a main fermenter. According to a further embodiment, the temperature control unit contains a heating and / or cooling system. According to a further embodiment, the temperature control unit contains a heat pump, whereby parts of the fermentation plant can be cooled and other parts heated simultaneously by means of the heat pump. The temperature control unit can be connected via lines filled with heat transfer fluid are connected to one or more other prefabricated three-dimensional spatial units. The cleaning unit serves to provide media for CIP cleaning to clean system components and lines. The media can be acid, alkali and / or water. According to one embodiment, the media are stored in canisters or other containers in the cleaning unit. According to one embodiment, the cleaning unit comprises a device for mixing various media for CIP cleaning. According to one embodiment, the cleaning unit comprises a pump or other conveying device for transporting the substance composition for CIP cleaning to the cleaning location. The cleaning unit is connected to one or more components or lines of the fermentation plant via one or more lines. Cleaning in place (CIP) is a process for cleaning process engineering systems (especially biotechnology or food processing systems). This cleaning process involves cleaning the surfaces that come into contact with the product without significant disassembly. A reproducible process is established by precisely defining cleaning agents, pressures, temperatures, and exposure times. The distribution unit serves to distribute media and / or energy and / or communication signals to various components of the system. According to one embodiment, the distribution unit has various interfaces for connecting lines for (liquid) media, for energy (e.g., power cables), and / or for data (e.g., data cables or fiber optic cables). These can be interfaces for the input of media and / or energy and / or data, and interfaces for the output of media and / or energy and / or data. The interfaces for input and output are connected in a defined manner within the prefabricated three-dimensional spatial unit. The buffer unit is used to temporarily store the spent grain from the brewing plant before it is further processed in the fermentation plant. According to one embodiment, the buffer unit is a tank container. According to one embodiment, the buffer unit has a device for tempering the spent grain in the buffer unit. According to one embodiment, the buffer unit has means for sterilizing the spent grain. The means for sterilizing the spent grain can, for example, be heating devices (e.g. for ultra-high heating or steam pressure sterilization) that bring the spent grain in the buffer unit to a temperature at which germs do not accumulate in the spent grain or at which they are rendered harmless. According to one embodiment, the buffer unit is a tank container equipped with a heating device and / or a stirring device. According to one embodiment, the preparation unit is also a buffer unit. The control unit serves to control the fermentation plant and / or to communicate with an external control center spatially separated from the fermentation plant. According to one embodiment, the control container contains an electronic data processing system designed to control the fermentation plant and / or to communicate with an external control center spatially separated from the fermentation plant. According to one embodiment, the control container comprises at least one interface for the data and / or at least one interface for the power supply. According to one embodiment, the electronic data processing system is designed 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. According to one embodiment, the electronic data processing system is designed to provide real-time data on the condition of the media and products in the fermentation plant and / or of one or more components of the fermentation plant to the external control center. According to one embodiment, at least one prefabricated three-dimensional spatial unit has sensors for detecting the condition of the media and products in the fermentation plant and / or of components of the fermentation plant. According to one embodiment, the external control center is designed to access the control of the fermentation plant in order to monitor and change the operation of the fermentation plant and / or the state of the media in the fermentation plant, to remotely control the fermentation plant, to carry out remote diagnosis and / or to carry out remote treatment of errors. According to one embodiment, the control center is configured to simulate media, products, components, processes, and / or the entire production in the fermentation plant using the data provided by the control unit. This creates virtual replicas of the media, products, components, processes, and / or the entire fermentation plant in the external control center, also referred to 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 a precise prediction of growth rates, yield, and optimal harvest times. This allows fermentation parameters to be adjusted in real time to optimize the process and maximize yield. According to one embodiment, the sensors are designed to continuously record all physical and biochemical parameters in real time. The sensors are installed along the production process and in the supply systems and deliver the raw data to the control unit / electronic data processing system via compatible interfaces. According to one embodiment, these data are used to generate a virtual replica. According to one embodiment, the recorded 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 one embodiment, data transmission takes place via secure network protocols to ensure data integrity and security. The laboratory unit is used to measure and monitor the properties of the starting products, in particular the spent grain, the basidiomycetes, and the auxiliary media; the intermediate products, in particular the processed spent grain of the inoculum; and the end products, in particular the fungal mycelium and the wastewater. For measurement purposes, sensors can be arranged in the various plant components and / or measuring equipment can be used in the laboratory unit to analyze samples. The samples can be fed to the measuring equipment via sample lines and / or taken from the respective plant components and transported to the measuring equipment in the laboratory unit. The measurement results can be used, in particular, for process control, quality control, and verification of compliance with specifications. According to one embodiment, several prefabricated three-dimensional spatial units are arranged next to each other and / or one above the other. enables a space-saving arrangement of the fermentation plant and scaling to achieve the desired output quantities. According to one embodiment, several prefabricated three-dimensional spatial units are arranged around one or more media units. This enables a particularly efficient distribution of fluids, energy, and / or data. According to one design, several prefabricated three-dimensional spatial units are arranged in parallel. This enables particularly space-saving accommodation. Depending on the design, one or more containers are oriented horizontally and / or vertically. Depending on the container's function, a horizontal or vertical orientation may be advantageous. According to one embodiment, several prefabricated three-dimensional spatial units are arranged in groups next to each other. This is advantageous for connecting different prefabricated three-dimensional spatial units via interfaces and / or lines. Furthermore, the arrangement of the prefabricated three-dimensional spatial units in groups, in which prefabricated three-dimensional spatial units with the same function are combined, can facilitate the construction of the fermentation plant, monitoring, maintenance, and maintenance of certain operating conditions (e.g., operating temperature), and increase operational reliability. According to one embodiment, prefabricated three-dimensional spatial units carrying liquid media are located in a lower level and / or the Prefabricated three-dimensional spatial units serving communication, data processing, control, energy supply and / or temperature control are arranged on a higher level. According to one embodiment, 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. Standardized containers (ISO containers) are standardized large-capacity steel containers used primarily for the transport of freight by water, rail, and road. Relevant standards specify dimensions, mounting brackets, and stackability, in particular, based on ISO 668. 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 designed as standard containers, refrigerated containers, or tank containers. Other standardized containers may also be used within the scope of the invention. Containers suitable for truck transport are preferred. 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. According to another embodiment, the prefabricated three-dimensional spatial units are arranged at least partially on foundations. Foundations can be, for example, concrete slabs, strip foundations or point foundations. According to one design, the fermentation plant is located at least partially on truck parking areas for the transport of spent grain or other brewery side streams adjacent to the brewery. Breweries typically have truck parking areas for the transport of spent grain next to the spent grain silo, which can be used for the installation of the fermentation plant. According to one embodiment, the outlet for the second material fraction of the brewing system is connected to the inlet for the second material fraction of the fermentation system via a pipeline and / or a pump and / or a buffer tank. According to one embodiment, 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 be used to buffer fluctuations in the output of the second material fraction and / or to sterilize the second material fraction for a sufficient period of time to make the second material fraction germ-free for further processing. According to another embodiment, the buffer tank is a tank container or a silo for storing spent grain or another brewery side stream. A silo already existing in a brewery for a brewery side stream can be used for this purpose. According to one embodiment, the brewing process or another method for producing beverages is carried out inline in the brewing plant and the production of proteins in the fermentation plant. In this case, the brewing plant and the fermentation plant are continuously connected to form a coherent plant. In terms of plant technology, this is achieved in particular by physically connecting the plant components for carrying out the brewing process or other method. for the production of beverages with the plant components for the production of proteins via lines and / or continuously or intermittently operating conveyor systems to form a complete plant. According to one embodiment, the device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant comprises at least one transport vehicle. According to another embodiment, the transport vehicle is a truck, a train, and / or a ship. According to this design, the high-solids fraction, after lautering the liquid wort, is transported by truck, rail, ship, or other transport vehicle to a more or less distant location for fermentation. This can be done internally or externally. According to another design, the material fraction with a high solid content is transported by truck with a semi-trailer. According to another design, the material fraction with a high solid content is transported by tanker. According to another design, the transport vehicle is filled directly with the material fraction with a high solid content taken from the lauter tun, or this material fraction is temporarily stored in a silo and the transport vehicle is filled with the material fraction after it has been temporarily stored. According to one embodiment, the material fraction used for protein production is diluted with water. By diluting with water, the material fraction can be made flowable and pumpable, and can be brought into a state suitable for fermentation in a submerged culture. This applies in particular to the Preparation of the high solids fraction from the mash and / or for the preparation of malted and / or unmalted grain from the malting process for fermentation. According to one embodiment, the material fraction used for protein production is freshly processed and / or microbiologically stabilized and / or technically sterile. The material fraction is considered freshly processed and / or microbiologically stabilized and / or technically sterile if, after the material fraction has been separated from the mash, no pathogenic microorganisms accumulate in the material fraction. The spent grain accumulating in the lauter tun can be described as technically sterile. According to one embodiment of the invention, the exit 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° during mashing, from accumulating during the further process and contaminating the product. According to one embodiment of the invention, the exit of the brewing plant for the second material fraction is the outlet of a spent grain silo. The spent grain generated during conventional beer brewing is rich in microorganisms due to storage in large silos, and an accumulation of pathogens cannot be ruled out, so the spent grain fundamentally does not meet the hygienic requirements for processing into food. According to one embodiment, the spent grain from the spent grain silo is microbiologically stabilized. According to one embodiment, the second material fraction used for the production of proteins is freshly processed and / or microbiologically stabilized and / or technically sterile by at least one of the following measures: • Due to short residence times from the production to the fermentation of the material fraction (preferably not more than 24 hours, further preferably not more than 12 hours, further preferably not 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 manufacturing processes, • by using basidiomycetes that produce antimicrobial compounds, • by regularly, preferably at least daily, emptying, cleaning and sterilizing the parts of a production plant used to carry out the process or a transport vehicle used to transport the material fraction (e.g. silos, pipes, screw conveyors, tanks) through which the material fraction is passed and / or in which it is stored. According to a further embodiment, the material fraction used for the production of proteins is reheated to a temperature in the range of 90 °C to 130 °C. One or more of the above-mentioned measures for microbiological stabilisation and / or technical sterilisation of the second material fraction used for the production of proteins are carried out at least to an extent This ensures microbiological stabilization until the substrate is bioconverted into protein-rich fungal mycelium. Studies with fungal mycelium have shown that these are comparatively microbiologically stable. According to one embodiment, the device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant and / or the fermentation plant is configured to carry out one or more of the aforementioned measures for microbiologically stabilizing and / or technically sterilizing the second material fraction. According to one embodiment, the device for transporting and / or the fermentation plant is equipped with a device for reheating, a device for adding acid, a device for adding basidiomycetes, and / or a device for cleaning and sterilizing. According to one embodiment, the device for microbiologically stabilizing and / or technically sterilizing is arranged in one or more containers of the fermentation plant. Short residence times can be achieved, in particular, by carrying out the brewing process or another process for producing beverages and the production of proteins inline. The spent grain, through direct (inline) processing, is poorer in microorganisms than spent grain that is first stored in a silo and does not contain any pathogenic germs. If the material fraction with a high solids content is transported to the fermentation site by means of a transport vehicle after removal from the lauter tun, the residence time can be kept short, in particular by directly filling the material fraction into the transport vehicle or filling it into the transport vehicle after a short intermediate storage period and / or by scheduling transports by means of the transport vehicle at short intervals. Microbiological stabilization by reheating and / or cooling the material fraction with a high solids content The solids content can be reduced, particularly during intermediate storage in a silo and / or in a tank of a transport vehicle. For this purpose, components of a production plant or a transport vehicle can be heated and / or cooled accordingly, and / or the material fraction can be tempered and diluted with heated and / or cooled water. The hygienic requirements for the microbiological stabilization of the material fraction with a high solids content arise from the Food and Feed Code (LFGB) in the version published on September 15, 2021. The transport of the material fraction by transport vehicles in accordance with the hygiene requirements can be supervised by a certified quality assurance department. The following are examples of designs that can be realized by appropriately designing the plant components in the containers, feeding appropriate starting materials into the fermentation plant and / or further processing of the product produced in the fermentation plant. According to one embodiment, the fermentation broth is stirred and / or circulated during fermentation. Stirring and / or circulating homogenizes the fermentation broth formed from the inoculated material fraction and the aqueous phase, promoting the maintenance of optimal fermentation conditions. 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. According to one embodiment, the substrate composition during fermentation is adjusted so that the C content is 4 to 20 g / l, the N content is 0.5 to 5 g / l, and / or the C / N ratio is approximately 10 to 40. By maintaining these parameters, the nutrient requirements of the basidiomycetes are generally met. According to one embodiment, the protein-containing fungal mycelium is separated from the mushroom mash formed during fermentation. This dehydrates the product and enriches the proteins and / or aromatic substances. According to one embodiment, the mushroom mycelium is separated from the mushroom mash by filtration, decantation, centrifugation or separation. According to one embodiment, the protein-containing fungal mycelium is used as a final product, for example as a food or nutraceutical, i.e. as a food with added pharmaceutical value. According to one embodiment, the proteins and / or aromatic substances are at least partially separated from the fungal mycelium, preferably by extraction. The separated substances are used, for example, directly as a final product or processed with other substances to form final products. According to one embodiment, residues generated during the brewing process and / or the production process for mushroom mycelium are fed, possibly after treatment, into a preceding process step. The residues can be used, in particular, as a material fraction to be fermented or as fertilizer in grain cultivation. The residues can also be used in a biogas plant. The digestate from the biogas plant can be used as fertilizer for grain cultivation. According to one embodiment, the mushroom mycelium is processed into a food, supplement, nutraceutical, luxury food, animal feed or medicinal product. According to one embodiment, the proteins and / or flavorings are extracted from the mushroom mycelium and processed into a food, supplement, nutraceutical, luxury food or pharmaceutical. According to one embodiment, the basidiomycete is selected from the following group of fungi: Pleurotus eryngii, Pholiota nameko, and Cyclocybe aegerita. These basidiomycetes can be used to produce protein mixtures with high biological value, attractive flavor profiles, and low gluten content. According to one embodiment, the mixture of proteins has a biological value of at least 94, preferably at least 97. According to one embodiment, the container comprises lines for media and / or energy and / or communication in the upper area and / or one or more interfaces in the outer wall for connecting to other containers and / or units for production, storage containers, control devices and / or electronic data processing systems in the lower area. 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. Details of the study and its results are described in international patent application PCT / EP2023 / 059727. In this regard, 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. The invention is explained in more detail below with reference to the accompanying drawings of exemplary embodiments. The drawings show: Fig. 1 shows a plant comprising a brewing plant and a fermentation plant for producing a protein-containing product in a simplified process diagram; Fig. 2 shows a fermentation plant for producing a protein-containing product with the plant components in different containers in a roughly schematic vertical section; Fig. 3 shows a fermentation plant for producing a protein-containing product with four main fermenters in a plan view; Fig. 4 a fermentation plant with eight main fermenters in a roughly schematic plan view; Fig. 5 the same fermentation plant in a perspective view obliquely from above. 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. In a mash production facility, the malt is crushed and mixed with warm water. This mash is poured into 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 shells of the barley grains, allowing amylase to attack the starch inside the grain. Behind the mash tun, the wort and spent grain are separated from each other in the lauter tun or lautering device (device for fractionating the mash) and the process forks into two strands. Next, in a facility for producing beer 3, the sweet liquid portion of the mash (wort) is poured into a wort kettle (upper section). Hops are added. This gives the beer its spicy-bitter flavor. The brewer pours the resulting wort into a fermentation vat or fermentation tank and adds (brewery) yeast. Then, alcoholic fermentation begins. After fermentation, the beer is stored for a while in tanks to mature and then It is bottled and barreled, and then delivered to consumers via retail outlets or restaurants. In a fermentation plant 4, the solid components of the mash (material fraction with increased solid content) are filtered out and used as a substrate for the subsequent process of producing a fungal mycelium by fermentation using basidiomycetes in a fermenter (lower strand). The inlet 4.1 of the fermentation plant 4 is connected to the outlet 2.2 of the spent grain fractionation device 2 via a transport device 5 in the form of a pipeline. Fig. 2 shows a distribution of the various components of a fermentation plant 5 into containers. Each large rectangular box symbolizes a standardized container. Within the containers, components of the fermentation plant are represented by small rectangular boxes or circles. Pipes are each symbolized by a pair of parallel lines. Interfaces in the outer walls of the containers for connecting containers or pipes are symbolized by blackened boxes. On the lowest level, from left to right, a preparation container 6, a pre-fermentation container 7, a main fermentation container 8, a product preparation container 9, a liquid preparation container 10, and a wastewater treatment container 11 are shown. These containers are placed on the floor 12, with only the main fermentation container 8 being placed vertically with a small frontal area on the floor, and the remaining containers resting horizontally on the floor. The preparation container 6 comprises the inlet of the fermentation plant, which is designed as an interface in a container wall. Arranged in the preparation container are a device for crushing the spent grain 6.1, a buffer tank 6.2 for the crushed spent grain, and a device for thermally treating the spent grain 6.3 and water for diluting the spent grain. Lines connect the crushing device 6.1 on the inlet side to the inlet and the buffer tank 6.1 for the spent grain on the outlet side. Further lines connect the buffer tank 6.1 for the spent grain on the outlet side to the thermal treatment device 6.3, and the thermal treatment device is connected on the outlet side to an interface for the prepared spent grain in the container wall opposite the container wall. An interface for the supply of untreated water is located in the container wall with the inlet, and another interface for the discharge of thermally treated water is located in the opposite container wall. The first interface is connected via a line to an inlet of the thermal treatment facility, and the second interface is connected via a line to the outlet of the thermal treatment facility 6.3. Pre-fermentation container 7 contains a small fermenter 7.1 for pre-culture and a larger pre-fermenter 7.2 for producing an inoculum. Pre-fermentation container 7 includes interfaces for the infeed of pre-treated spent grain and pre-treated water in one container wall. In an opposite container wall, it includes interfaces for the discharge of pre-treated spent grain, inoculum, and pre-treated water. The interfaces for the infeed of pre-treated spent grain and pre-treated water are connected via lines to the inlet of the small fermenter 7.1 and the pre-fermenter 7.2. The small fermenter 7.1 is connected on the outlet side to the line for conducting the pretreated water into the pre-fermenter 7.2. The pre-fermenter 7.2 is connected on the outlet side via a line to the interface for the inoculum outlet. The lines for pretreated spent grain and pretreated water are connected to the interfaces for the outlet of pretreated spent grain and pretreated water. The main fermentation container 8 is designed based on a standardized tank container. The tank container has a large tank in a side-open container frame, which serves as the main fermenter. The tank container is additionally equipped with an agitator and a temperature control device, which are not shown in the figure. The main fermentation container has interfaces on one side of the container wall for the feed of pretreated spent grain, inoculum, and pretreated water. These inlet interfaces are connected to the outlet interfaces of the pre-fermentation container 7. These interfaces are connected to each other either directly or via pipes. On a side opposite the side with the inlet interfaces, the main fermentation container 8 has an interface for the outlet of moist mushroom mycelium. The product preparation container 9 has an interface for moist mushroom mycelium in one container wall and interfaces for dewatered end product and for liquid from the dewatering in an opposite container wall. A dewatering device 9.1 and a device for final downstream processing 9.2 are arranged in the product preparation container. The dewatering device 9.1 is connected on the inlet side via a line to the interface for moist mushroom mycelium of the main fermentation container 8 and connected on the output side via lines to the device for final downstream processing 9.2 and to the interface for the separated liquid. The device for final downstream processing 9.2 is connected on the output side via a line to the interface for the dewatered mushroom mycelium. The interface for the moist mushroom mycelium is connected directly or via lines to the interface for the mushroom mycelium of the main fermentation container 8. The liquid treatment container 10 has an interface for feeding the separated liquid in one container wall and an interface for discharging wastewater in the opposite container wall. The liquid treatment container comprises a device for processing the separated liquid 10.1, which includes a centrifuge, an ultrafiltration system, and a collection tank. The device for processing the separated liquid 10.1 is connected on the inlet side via a line to the interface for feeding the separated liquid and on the outlet side via a line to the interface for the wastewater. The liquid treatment container 10 is connected to the interface for feeding the separated liquid directly or via a pipeline to the interface for discharging separated liquid of the product treatment container 9. The wastewater treatment container 11 has an interface for the inlet of wastewater in one container wall and an interface for the outlet of clean water in the opposite container wall. A device for biological and / or mechanical wastewater treatment 11.1 is arranged in the wastewater treatment container. This device is connected via lines connected on the inlet side to the interface for the feed of wastewater and on the outlet side to the interface for the discharge of pure water. On the second level, the fermentation plant 5 comprises, 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 mounted on a supporting structure 17 above the containers on the lowest level or are mounted directly on the containers on the lowest level. The auxiliary media container 13 has interfaces for the inlet of clean water, air, and tap water in one container wall. It has interfaces for the outlet of water, compressed air, and steam in the opposite container wall. Arranged within the auxiliary media container are a water tank 13.1, a compressed air generator 13.2, and a steam generator 13.3. These are connected via lines on the inlet side to the interfaces for the respective medium in the first container wall and on the outlet side to the interfaces for the respective medium in the second container wall. The auxiliary media treatment container 14 has interfaces for the inlet of water, compressed air and steam in a first container wall. In an opposite container wall, it has interfaces for treated water, compressed air and steam. Devices for treating water 14.1 (e.g. pre-filtration and main filtration devices), a device for treating compressed air 14.2 and a device for treating steam 14.3 are arranged in the auxiliary media treatment container 14. These are connected via lines on the inlet side to the interfaces for the corresponding media in the first container wall and on the outlet side to the interfaces for the The corresponding media in the second-mentioned container wall are connected. The first-mentioned interfaces are connected directly or via cables to the output-side interfaces of the auxiliary media container 13. The distribution container 15 has interfaces for the supply of treated water, compressed air, and steam in one container wall. In an opposite container wall, it has interfaces for the discharge of water, compressed air, steam, refrigerant, heat transfer medium, and electrical power. In another container wall, it has interfaces for the supply of refrigerant, heat transfer medium, and electrical power. The distribution container 15 contains lines and pipe branches of a central media distribution system 15.1, which connect the inlet interfaces to the outlet interfaces. The distribution container is connected via the first-mentioned interfaces directly or via lines to the outlet interfaces of the auxiliary media preparation container 14. The outlet interfaces are connected via lines (not shown) to the containers that require the respective media. For example, the outlets for the coolant and heat transfer medium are connected to a temperature control device of the main fermentation container 8 in order to set a desired temperature in the main fermenter. The cleaning container 16 has an interface for cleaning fluid in a container wall. Canisters and / or tanks containing acid, alkali, and water 16.1, 16.2, 16.3 are arranged in the cleaning container, as well as a mixing container 16.4 for mixing these fluids into a cleaning fluid. The mixing container 16.4 is connected on the outlet side via a line to an interface in the container wall. The interface is connected to containers requiring cleaning via cables (not shown). On the third level, from left to right, there are an energy container 18, a temperature control container 19, and a control container 20. These containers are mounted on a supporting structure 21 above the containers on the second level or are placed directly on containers on the second level. The energy container 18 has an electrical interface in one of its walls. A power generator 18.1, a power storage unit 18.2, and a control cabinet 18.3 are located within the energy container. The power generator, power storage unit, control cabinet, and interface are connected to each other via cables. The temperature control container 19 has an interface for the supply of electrical power in one container wall and interfaces for the output of electrical power as well as the output of heat transfer medium and coolant in an opposite container wall. A heating system 19.1 and a cooling system 19.2 are arranged in the temperature control container, which are connected via lines to the aforementioned interfaces for coolant and heat transfer medium. Furthermore, a control cabinet 19.3 for controlling the heating system and cooling system is arranged in the temperature control container. The temperature control container 19 is connected via its input-side interface to the output-side interface of the energy container, either directly or via cable.Its output interface for electrical current is connected via cables to the corresponding interface of the distribution container 15 and the interfaces for the coolant and the heat transfer medium are via. Lines connected to the input-side interfaces for the corresponding media of the distribution container 15. The control container 20 comprises an electronic data processing system 20.1 and devices for controlling system components 20.2. It also has interfaces for electrical power and data. The interfaces are connected to the corresponding interfaces of the other containers via cables (not shown). According to Fig. 3, the distribution container 15 is centrally located. Stacked in two rows in front of the distribution container 15, from left to right, are the auxiliary media container 13, the auxiliary media preparation container 14, the cleaning container 16, a laboratory container 22, and from left to right, 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. To the left behind the distribution container 15, two preparation containers 6 and pre-fermentation containers 7 are arranged parallel to it in two levels one above the other. Behind the distribution container, four main fermentation containers 8 with vertical main axes are arranged next to each other in two rows. To the right of the distribution container 15, two product processing containers 9, the liquid processing container 10 and the wastewater processing container 11 are arranged parallel to it on two levels one above the other. A part of the pipelines from distribution container 15 to various other containers are symbolically shown. To the right of the distribution container 15 and the containers in the front row there is a storage area 23 for the storage of the final product, in which product storage containers 24, for example standard containers or refrigerated containers, are arranged. The fermentation plant of Fig. 4 differs from the one previously described in that instead of only four main fermentation containers 8, there are twelve main fermentation containers 8 and a larger number of product treatment containers 9, liquid treatment containers 10 and wastewater treatment containers 11 in order to achieve larger output quantities. The arrangement of the containers in several levels is illustrated in Fig. 5. Additional PV panels 25 are arranged on the topmost containers, which supply the energy container 18 with electrical power. Instead of standardized containers, prefabricated three-dimensional room modules can also be used, which can essentially be constructed in the same way as prefabricated three-dimensional room units used in modular building construction. Furthermore, standardized containers can be used in combination with room modules. List of reference symbols 1 device for producing a mash 2 Device for fractionating the mash 3 Equipment for making beer 4 Fermentation plant 5 Transport facility 6 preparation containers 7 pre-fermentation containers 8 main fermentation containers 9 product processing containers 10 liquid treatment containers 11 wastewater treatment containers 12 Floor 13 auxiliary media containers 14 auxiliary media treatment containers 15 distribution containers 16 cleaning containers 17 Supporting structure 18 energy containers 19 temperature control containers 20 control containers 21 Supporting structure 22 laboratory containers 23 Storage area 24 product storage containers 25 PV panels

Claims

Claims:

1. Plant for the production of beer or another beverage and a protein-containing product based on cereals containing the following ingredients: • a brewing plant comprising a device for producing a mash (1) from malted and / or unmalted grain, a device for fractionating the mash (2) into a first material fraction with a low solids content and a second material fraction with a 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 cereals, comprising an inlet for the second material fraction, a device for inoculating the second material fraction with a fungal inoculate of basidiomycetes and / or with an inoculate of other microorganisms 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 at least partially housed in one or more prefabricated three-dimensional spatial units and • the brewing system is a stationary brewing system.

2. Plant according to claim 1, wherein at least one prefabricated three-dimensional spatial unit is a prefabricated three-dimensional spatial module.

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

4. Plant according to one of claims 1 to 3, wherein each prefabricated three-dimensional spatial unit has at least one defined interface for connecting to another prefabricated three-dimensional spatial unit of the fermentation plant (4).

5. Plant according to one of claims 1 to 4, in which the fermentation plant (4) comprises one or more prefabricated three-dimensional spatial units of the same type, the number of prefabricated three-dimensional spatial units being selected in order to adapt the throughput of the fermentation plant to the output quantity of the second material fraction supplied by the brewing plant and / or in order to adapt the output quantity of the fermentation plant to a predetermined output quantity of the protein-containing product.

6. A manufacturing plant according to any one of claims 1 to 5, wherein the plant for manufacturing a protein-containing product comprises at least one of the following prefabricated three-dimensional spatial units: • prefabricated three-dimensional spatial unit for preparing the second material fraction for fermentation (preparation unit (6)), • prefabricated three-dimensional spatial unit for producing an inoculum for inoculating a main fermentation (pre-fermentation unit (7)), • prefabricated three-dimensional spatial unit for carrying out the main fermentation using the inoculum and the second material fraction (main fermentation unit (8)), • prefabricated three-dimensional spatial unit for dewatering and / or other final treatment of the moist mushroom mycelium from the main fermentation (product processing unit (9)), • prefabricated three-dimensional spatial unit for storing the final product (product storage unit (24)), • prefabricated three-dimensional room unit for processing liquid from the final treatment of the moist mushroom mycelium (liquid processing unit (10)), • prefabricated three-dimensional spatial unit for water, steam, compressed air and / or other media for the production process (auxiliary media unit (13)), • prefabricated three-dimensional spatial unit for the treatment of water, compressed air, steam and / or other media for the production of the protein-containing product (auxiliary media treatment unit (14)), • prefabricated three-dimensional spatial unit for the generation and / or storage of electricity (energy unit (18)), • prefabricated three-dimensional room unit with a heating and / or cooling system (temperature control unit (19)), • prefabricated three-dimensional room unit with facilities for CIP cleaning (cleaning unit (16)), • prefabricated three-dimensional spatial unit for the distribution of media and / or energy and / or communication signals (distribution unit (15)), • prefabricated three-dimensional spatial unit for temporarily storing the second material fraction (buffer unit), • prefabricated three-dimensional spatial unit for the control of the fermentation plant and / or for communication with an external control center spatially separated from the fermentation plant (control unit (20)), • prefabricated three-dimensional spatial unit for the measurement and control of properties of the starting products, intermediate products and / or final products of the fermentation plant (laboratory unit (22)).

7. Plant according to one of claims 1 to 6, wherein the control unit (20) is designed to supply to the external control center in real time data on the state of the media in the fermentation plant and / or of one or more components of the plant.

8. System according to claim 6 or 7 comprising an external control center.

9. Plant according to claim 8, 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 unit.

10. Plant according to claims 1 to 9, comprising one or more of the following features: • several prefabricated three-dimensional spatial units are arranged next to each other and / or one above the other, • several prefabricated three-dimensional spatial units are arranged around one or more media containers, • several prefabricated three-dimensional spatial units are arranged parallel to each other, • one or more prefabricated three-dimensional spatial units are horizontally and / or one or more containers are vertically aligned, • several prefabricated three-dimensional spatial units are arranged next to each other in groups.

11. Plant according to one of claims 1 to 10, wherein the pre-fermentation unit (7) and / or the main fermentation unit (8) is a tank container or is designed on the basis of a tank container.

12. Plant according to one of claims 1 to 11, wherein one or more fermentation devices comprise at least one free-standing fermenter.

13. Installation according to one of claims 3 to 12, wherein at least one container is a 20-foot container and / or at least one container is a 40-foot container and / or at least one container is a 45-foot container.

14. Plant according to one of claims 1 to 13, in which the prefabricated three-dimensional spatial units are arranged at least partially on foundations.

15. Plant according to one of claims 1 to 14, in which the fermentation plant (4) is at least partially placed on truck sites for the removal of spent grain or another brewery side stream next to the brewing plant.

16. Plant according to one of claims 1 to 15, wherein the outlet is the outlet of a lauter tun for spent grains or the outlet of a spent grain silo.

17. Plant according to one of claims 1 to 16, 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 tank.

18. Plant according to one of claims 1 to 17, 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.

19. Plant according to one of claims 1 to 18, in which the outlet of the brewing plant is connected to the inlet of the fermentation plant (4) via a buffer tank which comprises devices for sterilizing the second material fraction.

20. Installation according to one of claims 1 to 19, in which the prefabricated three-dimensional room unit in the upper area has lines for media and / or energy and / or communication and / or in the outer wall one or more interfaces for connecting the lines to further prefabricated three-dimensional room units and / or in the lower area Includes production units, storage containers, control devices and / or an electronic data processing system.

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

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