CA1036964A - Process for the manufacture of beer - Google Patents
Process for the manufacture of beerInfo
- Publication number
- CA1036964A CA1036964A CA217,838A CA217838A CA1036964A CA 1036964 A CA1036964 A CA 1036964A CA 217838 A CA217838 A CA 217838A CA 1036964 A CA1036964 A CA 1036964A
- Authority
- CA
- Canada
- Prior art keywords
- beer wort
- beer
- concentrate
- powder
- wort
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
- C12C7/282—Concentration or beerwort
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
Abstract
ABSTRACT OF DISCLOSURE
A pourable beer wort concentrate will be further concentrated to a beer wort concentrate powder to facilitate storing and transportation which will be redissolved to a pitching wort by stirring into water.
A pourable beer wort concentrate will be further concentrated to a beer wort concentrate powder to facilitate storing and transportation which will be redissolved to a pitching wort by stirring into water.
Description
~036964 PROCESS FOR THE MANUFACTURE OF BEE;R
The invention relates to a process for the manufacture of beer in which beer wort which has been boiled with a bitter principle and freed from hot d~egs and cold dregs is concentrated to give a beer wort concentrate and the beer wort concentrate is redissolved, to the original moisture con-tent, to give a pitching wort, which is then fermented after addition of yeast.
The concentration of the beer wort to give the pourable beer wort concentrate is carried out because the pourable beer wort concentrate can be stored, and transported, at less expense than the non-concentrated beer wort.
It has been found that when storing for a longer period the pour-able beer wort concentrate will take an accelerated brown colour caused by biochemical reaction. This dark colour is undesired on the one hand because it stands opposite to the desired light colour of the ready beer and on the other hand it may be connected with prejudice of the flavour. It is possible to counteract this deepen by keeping the pourable beer wort ooncentrate cool when storing it, but this is connected with expenditure.
Object of the invention is the prodcution of a beer wort concent-rate which possibly have no proneness to deepen when storing it. The con-centration of the beer wort should be performed economically and in careful treatment of the biochemical structure of the beer wort.
The invention is characterised in that concentration is effected by evaporating the beer wort, using a technical vacuum and heating to 40 -60 degrees centrigrade, preferably 55 degrees centrigrade, to give a pourable beer wort concentrate of not less than 18 and not more than 50 per cent moisture content, preferably 20 per cent (sic), and that this pourable beer wort concentrate is further concentrated to give a beer wort concentrate powder of residual moisture content from 2 to 5 per cent, preferably 4 per --1-- ~ , ` , ' ~
cent, and stored and that redissolution is effected by stirring the con-centrate powder into water at S to 20 degrees centigrade, preferably 18 degrees centrigrade.
Even when being stored for a longer period the beer wort concent-rate powder according to the invention will not deepen considerably. It has been found that the beer produced from the redissolved concentrate powder will not be impaired due to the conversion to a powder. The redissolution can be carried out simply and this gives the possibility to place small quantities of the concentrate powder at the consumers disposal, so that he can produce beer for his momentary requirement at home thus having fresh beer.
By means of the vacuum evaporation provided, the beer wort can,as has been found by experience, be concentrated economically and gently to a 20 per cent moisture content. For this it suffices to allow the beer wort to flow, as spread-out as possible, over heated metal surfaces so as to heat the wort, and in the course thereof, or in intermediate stock tubs, to accelerate the evaporation of the moisture by using reduced pressure, at the low heating temperatures which are u~d in order to ensure gentle treatment.
This very economical method can no longer be used - at least at acceptable costs - for a concentrate containing less than 20 per cent of moisture.
Further concentration, the conversion to a powder, can be achieved by spray-drying of the pourable beer wort concentrate in a steam of hot air of 120 to 250 degrees centigrade, preferably 170 degrees centrigrade, and by separat-ing the resulting beer wort concentrate powder. The further concentration of the pourable beer wort concentrate to a beer wort concentrate powder can also be performed by spreading out the pourable beer wort concentrate on a support and by vacuum-drying. It results a dry cake, which can be grind up to beer wort concentrate powder.
Experience has shown that concentrate powder thus manufactured can 1.o36964 be redissolved by simple stirring into cold water to give a pitching wort which under certain circumstances is even more capable of fermentation than the beer wort from which the concentration sequence starts in the process according to the invention. The reason for the better fermentability is presumably that amongst the organic materials which are removed, with the expelled vapours, when concentrating the beer wort, are some which hinder the fermentation process.
It has been found that the beer wort obtained by redissolving the concentrate powder has an undesirable additional brown colour if the beer wort to be concentrated, or the beer wort concentrate to be concentrated, is left standing for a prolonged period at temperatures substantially above 20 degrees centigrade. This is taken into account in a further development of the invention which is characterised in that the product fr~ the beer wort or beer wort concentrate is kept cooled to below 20 degrees centigrade dur-ing the residence times required between the individual stages of the pro-cess which last more than 30 minutes.
In the manufacture of the beer wort concentrate, it is desirable, as far as possible to avoid residence periods. However this is not always economical, inter a~a also because the wort is preferably manufactured batch wise in the brew house, whilst the concentration process is preferably car-ried out continuously. On transferring from batchwise operation to a con-tinuous process, residence times are unavoidable. This is taken into acc-ount by a further development which is characterised in that a residence phase is provided to follow the cold dregs separation, and that the reheat-ing of the product which has been cooled to 3 - 10 degrees centrigrade, preferably 5 degrees centrigrade, to separate out the cold dEegs is only eff-ected after the end of this first residence phase.
The product from beer wort or beer wort concentrate is particularly prone to acquire an undesirable additional br~un colouration if it is al-~Q3~i9G4 ready in a highly concentrated but still fluid state. For this reason it is desirable to avoid a residence time between the vacuum evaporation and the spray-drying. This is taken into account in a further development which is characterised in that the evaporation and the subsequent conversion to a powder is carried out in an uninterrupted continuous flow system.
It is also advisable to avoid higher temperatures during rediss-olution, and this presents no difficulties because the beer wort concentrate powder manufactured according to the invention can be dissolved even in cold water by simple stirring.
Example Hops are added to 600 hectolitres of clarified wort, which is boiled for 90 minutes. This batch of hot wort is then rotated so that the hot dregs, consisting of coagulated albumin and hop resin, are separated out in the centre, through precipitation. The hot wort is drawn off the preci-pitate and cooled at 5 degrees centigrade so that the cold dregs, consisting predominately of albumin, separate out; these are filtered off in a kiesel-gur filter. The beer wort, which has now been freed from hot dregs and cold dregs, is collected at 5 degrees centigrade and is kept available for con-centration. The concentration is carried out in continuous flow operation, by evaporating the product to a moisture content of 40 per cent, using a residence time of 2 to 10 minutes, heating to 55 degrees centigrade and em-ploying a technical vacuum of 200 to 250 mm Hg. m e resulting syrupy pour-able concentrate, as obtained, is spray-dried in an uninterrupted continuous flow process, that is to say without time delay, by squirting it onto a spray disc rotating at high speed, whereby it is converted to a fine mist.
The mist is taken up in a dry stre~m of hot air at an air temperature of 160 degrees centrigrade and is dried within at most 2 seconds to give a beer wort concentrate powder of 4 per cent residual moisture content, which is then separated from the stream of hot air.
103696~
This beer wort concentrate powder thus obtained is white with a yellowish tinge and consists of largely amorphous particles of deformed droplet shape, with diameters of between 20 and 3~0,u. The specific gravity of the powder is approximately 0.65 grams per cubic centimetre.
This beer wort concentrate powder is re-diluted in mash liquor at 18 degrees centigrade, in a weight ration of 12 : 100, to give a twelve per cent strength pitching wort which is then heated with yeast, fermented to produce beer.
.
The invention relates to a process for the manufacture of beer in which beer wort which has been boiled with a bitter principle and freed from hot d~egs and cold dregs is concentrated to give a beer wort concentrate and the beer wort concentrate is redissolved, to the original moisture con-tent, to give a pitching wort, which is then fermented after addition of yeast.
The concentration of the beer wort to give the pourable beer wort concentrate is carried out because the pourable beer wort concentrate can be stored, and transported, at less expense than the non-concentrated beer wort.
It has been found that when storing for a longer period the pour-able beer wort concentrate will take an accelerated brown colour caused by biochemical reaction. This dark colour is undesired on the one hand because it stands opposite to the desired light colour of the ready beer and on the other hand it may be connected with prejudice of the flavour. It is possible to counteract this deepen by keeping the pourable beer wort ooncentrate cool when storing it, but this is connected with expenditure.
Object of the invention is the prodcution of a beer wort concent-rate which possibly have no proneness to deepen when storing it. The con-centration of the beer wort should be performed economically and in careful treatment of the biochemical structure of the beer wort.
The invention is characterised in that concentration is effected by evaporating the beer wort, using a technical vacuum and heating to 40 -60 degrees centrigrade, preferably 55 degrees centrigrade, to give a pourable beer wort concentrate of not less than 18 and not more than 50 per cent moisture content, preferably 20 per cent (sic), and that this pourable beer wort concentrate is further concentrated to give a beer wort concentrate powder of residual moisture content from 2 to 5 per cent, preferably 4 per --1-- ~ , ` , ' ~
cent, and stored and that redissolution is effected by stirring the con-centrate powder into water at S to 20 degrees centigrade, preferably 18 degrees centrigrade.
Even when being stored for a longer period the beer wort concent-rate powder according to the invention will not deepen considerably. It has been found that the beer produced from the redissolved concentrate powder will not be impaired due to the conversion to a powder. The redissolution can be carried out simply and this gives the possibility to place small quantities of the concentrate powder at the consumers disposal, so that he can produce beer for his momentary requirement at home thus having fresh beer.
By means of the vacuum evaporation provided, the beer wort can,as has been found by experience, be concentrated economically and gently to a 20 per cent moisture content. For this it suffices to allow the beer wort to flow, as spread-out as possible, over heated metal surfaces so as to heat the wort, and in the course thereof, or in intermediate stock tubs, to accelerate the evaporation of the moisture by using reduced pressure, at the low heating temperatures which are u~d in order to ensure gentle treatment.
This very economical method can no longer be used - at least at acceptable costs - for a concentrate containing less than 20 per cent of moisture.
Further concentration, the conversion to a powder, can be achieved by spray-drying of the pourable beer wort concentrate in a steam of hot air of 120 to 250 degrees centigrade, preferably 170 degrees centrigrade, and by separat-ing the resulting beer wort concentrate powder. The further concentration of the pourable beer wort concentrate to a beer wort concentrate powder can also be performed by spreading out the pourable beer wort concentrate on a support and by vacuum-drying. It results a dry cake, which can be grind up to beer wort concentrate powder.
Experience has shown that concentrate powder thus manufactured can 1.o36964 be redissolved by simple stirring into cold water to give a pitching wort which under certain circumstances is even more capable of fermentation than the beer wort from which the concentration sequence starts in the process according to the invention. The reason for the better fermentability is presumably that amongst the organic materials which are removed, with the expelled vapours, when concentrating the beer wort, are some which hinder the fermentation process.
It has been found that the beer wort obtained by redissolving the concentrate powder has an undesirable additional brown colour if the beer wort to be concentrated, or the beer wort concentrate to be concentrated, is left standing for a prolonged period at temperatures substantially above 20 degrees centigrade. This is taken into account in a further development of the invention which is characterised in that the product fr~ the beer wort or beer wort concentrate is kept cooled to below 20 degrees centigrade dur-ing the residence times required between the individual stages of the pro-cess which last more than 30 minutes.
In the manufacture of the beer wort concentrate, it is desirable, as far as possible to avoid residence periods. However this is not always economical, inter a~a also because the wort is preferably manufactured batch wise in the brew house, whilst the concentration process is preferably car-ried out continuously. On transferring from batchwise operation to a con-tinuous process, residence times are unavoidable. This is taken into acc-ount by a further development which is characterised in that a residence phase is provided to follow the cold dregs separation, and that the reheat-ing of the product which has been cooled to 3 - 10 degrees centrigrade, preferably 5 degrees centrigrade, to separate out the cold dEegs is only eff-ected after the end of this first residence phase.
The product from beer wort or beer wort concentrate is particularly prone to acquire an undesirable additional br~un colouration if it is al-~Q3~i9G4 ready in a highly concentrated but still fluid state. For this reason it is desirable to avoid a residence time between the vacuum evaporation and the spray-drying. This is taken into account in a further development which is characterised in that the evaporation and the subsequent conversion to a powder is carried out in an uninterrupted continuous flow system.
It is also advisable to avoid higher temperatures during rediss-olution, and this presents no difficulties because the beer wort concentrate powder manufactured according to the invention can be dissolved even in cold water by simple stirring.
Example Hops are added to 600 hectolitres of clarified wort, which is boiled for 90 minutes. This batch of hot wort is then rotated so that the hot dregs, consisting of coagulated albumin and hop resin, are separated out in the centre, through precipitation. The hot wort is drawn off the preci-pitate and cooled at 5 degrees centigrade so that the cold dregs, consisting predominately of albumin, separate out; these are filtered off in a kiesel-gur filter. The beer wort, which has now been freed from hot dregs and cold dregs, is collected at 5 degrees centigrade and is kept available for con-centration. The concentration is carried out in continuous flow operation, by evaporating the product to a moisture content of 40 per cent, using a residence time of 2 to 10 minutes, heating to 55 degrees centigrade and em-ploying a technical vacuum of 200 to 250 mm Hg. m e resulting syrupy pour-able concentrate, as obtained, is spray-dried in an uninterrupted continuous flow process, that is to say without time delay, by squirting it onto a spray disc rotating at high speed, whereby it is converted to a fine mist.
The mist is taken up in a dry stre~m of hot air at an air temperature of 160 degrees centrigrade and is dried within at most 2 seconds to give a beer wort concentrate powder of 4 per cent residual moisture content, which is then separated from the stream of hot air.
103696~
This beer wort concentrate powder thus obtained is white with a yellowish tinge and consists of largely amorphous particles of deformed droplet shape, with diameters of between 20 and 3~0,u. The specific gravity of the powder is approximately 0.65 grams per cubic centimetre.
This beer wort concentrate powder is re-diluted in mash liquor at 18 degrees centigrade, in a weight ration of 12 : 100, to give a twelve per cent strength pitching wort which is then heated with yeast, fermented to produce beer.
.
Claims (5)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Process for the manufacture of beer in which beer wort which has been boiled with a bitter principle and freed from hot dregs and cold dregs is concentrated to give a beer wort concentrate and the beer wort concent-rate is redissolved, to the original moisture content, to give a pitching wort, which is then fermented after addition of yeast, characterised in that concentration is effected by evaporating the beer wort, using a technical vacuum and heating to 40 - 60 degrees centrigrade, to give a pourable beer wort concentrate of not less than 18 and not more than 50 per cent moisture content and that this pourable beer wort concentrate is further concentrated to give a beer wort concentrate powder of residual moisture content from 2 to 5 per cent and stored and that redissolution is effected by stirring the concentrate powder into water at 5 to 20 degrees centrigrade.
2. Process according to Claim 1, characterised in that the conversion to a powder is performed by spray-drying of the pourable beer wort concent-rate in a stream of hot air at 150 - 250 degrees centrigrade and by separat-ing the resulting beer wort concentrate powder.
3. Process according to Claim 1, characterised in that the product from the beer wort or beer wort concentrate is kept cooled to below 20 degrees centrigrade during the residence times required between the individ-ual stages of the process which last more than 30 minutes.
4. Process according to Claim 3, characterised in that a residence phase is provided to follow the cold dregs separation, and that the reheat-ing of the product which has been cooled to 3 - 10 degrees centrigrade, to separate out the cold dregs is only effected after the end of this residence phase.
5. Process according to Claim 1, characterised in that the evaporat-ion and the subsequent conversion to a powder is carried out in an unin-terrupted continuous flow system.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU69568A LU69568A1 (en) | 1974-03-05 | 1974-03-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1036964A true CA1036964A (en) | 1978-08-22 |
Family
ID=19727616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA217,838A Expired CA1036964A (en) | 1974-03-05 | 1975-01-13 | Process for the manufacture of beer |
Country Status (6)
| Country | Link |
|---|---|
| BE (1) | BE824747A (en) |
| CA (1) | CA1036964A (en) |
| DE (1) | DE2506329A1 (en) |
| FR (1) | FR2263301A1 (en) |
| LU (1) | LU69568A1 (en) |
| ZA (1) | ZA75188B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008009096A1 (en) * | 2006-07-18 | 2008-01-24 | Farmpure Beverages Inc. | Novel fermentation process and uses therefore |
| CN101906361A (en) * | 2009-06-03 | 2010-12-08 | 啤酒酿造研究所有限公司 | Concentrate hopped wort and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9715019D0 (en) * | 1997-07-17 | 1997-09-24 | Edme Limited | A method of producing a flavour/texture enhancing and/or modifying product |
| CZ304939B6 (en) * | 2010-04-09 | 2015-02-04 | Výzkumný ústav pivovarský a sladařský, a.s. | Production technology of condensate formed by beer wort concentration |
-
1974
- 1974-03-05 LU LU69568A patent/LU69568A1/xx unknown
-
1975
- 1975-01-10 ZA ZA00750188A patent/ZA75188B/en unknown
- 1975-01-13 CA CA217,838A patent/CA1036964A/en not_active Expired
- 1975-01-24 BE BE152680A patent/BE824747A/en unknown
- 1975-01-27 FR FR7502375A patent/FR2263301A1/en active Granted
- 1975-02-14 DE DE19752506329 patent/DE2506329A1/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008009096A1 (en) * | 2006-07-18 | 2008-01-24 | Farmpure Beverages Inc. | Novel fermentation process and uses therefore |
| CN101906361A (en) * | 2009-06-03 | 2010-12-08 | 啤酒酿造研究所有限公司 | Concentrate hopped wort and preparation method thereof |
| US20100310715A1 (en) * | 2009-06-03 | 2010-12-09 | Kosar Karel | Concentrated hopped wort and method of its production |
Also Published As
| Publication number | Publication date |
|---|---|
| BE824747A (en) | 1975-05-15 |
| DE2506329A1 (en) | 1975-09-11 |
| FR2263301A1 (en) | 1975-10-03 |
| FR2263301B1 (en) | 1979-09-28 |
| LU69568A1 (en) | 1974-07-05 |
| ZA75188B (en) | 1976-01-28 |
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