JPH08116956A - Boiling of barley juice for beer and device therefor - Google Patents

Abstract

PURPOSE: To provide a method for boiling barley juice for beer, capable of compacting a container required for the boiling, facilitating the control of the barley juice at a constant temperature, and extremely excellent in the thermal efficiency, and further to provide a device therefor. CONSTITUTION: This method for boiling barley juice for beer uses a boiling device 1 provided with a can body 10 comprising a container for introducing the barley juice for the beer and a heater 20 received in the can body 10 to boil the barley juice for the beer. The method contains as initial processes a process for introducing the barley juice into the can body 10, bringing the barley juice to contact with the heater 20 preliminarily heated by the introduction of a heating medium, and evaporating a part of the barley juice on the surface of the heater 20, and a process for compressing the steam produced from a part of the barley juice, introducing the compressed steam into the heater 20, exchanging the introduced compressed steam with a heating medium preliminarily introduced therein, continuously introducing the exchanged compressed steam into the heater 20 as a heating source for evaporating the barley juice, and continuously evaporating a part of the barley juice on the surface of the heater to boil the barley juice.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention introduces continuously supplied wort wort into a can (boiling kettle) having a heater therein, and evaporates a part of the wort wort on the surface of the heater. The present invention relates to a method and apparatus for boiling wort wort in which concentrated evaporated wort wort is continuously taken out while continuously feeding the evaporated steam to a heater.

[0002]

2. Description of the Related Art In a process for producing beer, beer wort, which is a liquid obtained by saccharifying grains as a raw material for beer, is subjected to a boiling process and then sent to a fermentation process to convert sugar into alcohol by yeast. Boiled beer wort destroys saccharifying enzymes,
It is carried out for the purpose of sterilizing beer wort, heat-denaturing precipitation of proteins, concentration adjustment of beer wort concentration, extraction of hop components, adjustment to decrease to an optimum pH, and the like.

As a boiling device for such wort wort,
Well-known are a jacket type external heating system in which heating is performed from the outside of the kettle and an in-system heating system in which a heating coil or the like is placed in the liquid inside the kettle.

Further, in recent years, in order to reduce the operating cost, a steam recycling system is introduced in which steam generated from a boiling pot is introduced into a compressor, compressed by the compressor, and then introduced into the boiling pot again. What is adopted (Japanese Patent Laid-Open No. 64-530
No. 23), or a known continuous wort boiling apparatus for reducing plant cost and required space, which is integrated by combining a separator and a heat exchanger (Japanese Patent Publication Sho 61-
No. 14792) or a wort steam cooker provided with an outside steam cooker having a predetermined heat exchanger structure in order to reduce material and maintenance costs (Japanese Patent Publication No. 5-60350). Is proposed.

[0005]

However, the one disclosed in Japanese Patent Application Laid-Open No. 64-53023 is a so-called batch system, in which continuous operation is not possible, the volume required for boiling is large, and an actual There is an inconvenience that it becomes difficult to control the temperature during operation. Further, the one proposed in Japanese Examined Patent Publication No. 61-14792 has a problem of poor thermal energy efficiency because it is a continuous type but not a vapor recompression type. In addition, Japanese Patent Publication 5-6035
In addition to the so-called batch method, the one proposed in Japanese Patent Laid-Open No. 0 has a problem that it is difficult to control the temperature due to the external heating method, and the apparatus cannot be made compact.

The present invention was devised under such circumstances, and its purpose is to make a container required for boiling compact, to easily control to a constant temperature, and to be excellent in thermal efficiency. A method of boiling wort and an apparatus therefor are provided.

[0007]

[Means for Solving the Problems] In order to solve such an object, the present invention relates to a can body which is a container for introducing the wort wort and a boiled wort wort housed in the can body. A heating device for, and a method of boiling wort wort using a boiling device comprising, the method, as an initial step, introducing wort wort into the can, the wort wort is a heating medium in advance. By contacting the heater is heated by the introduction of, the step of evaporating a portion of the wort wort on the surface of the heater to produce steam, and compressing the vapor that evaporates a part of the beer wort As pressurized steam, this is introduced into the inside of the heater to replace the heating medium that has been introduced in advance, and this is continuously used inside the heater as a heating source for evaporating wort and wort. Guide and continuously evaporate a part of the wort wort on the surface of the heater A step of boiled wort was constructed to contain.

Further, according to the present invention, a can body which is a container for introducing the wort wort, a heater accommodated in the can body for boiling the wort wort, and installed inside the top of the can body. Is
Distributor for pouring the wort wort in the can toward the heater in a shower shape, and the vapor generated from the outside and the vapor obtained by evaporating a part of the wort wort selectively inside the heater And a compressor for pressurizing the vapor obtained by evaporating a part of the wort and wort.

[0009]

[Function] The wort wort continuously supplied is introduced into a can body (boiling kettle) having a heater inside and brought into contact with the surface of the heater, and the wort wort evaporated on the surface of the heater. After being pressurized, a part of it is continuously fed to a heater and used as a heat source. Further, the concentrated beer wort is continuously taken out.

[0010]

EXAMPLES The method and apparatus for boiling wort and wort according to the present invention will be described in detail below.

First, an example of a suitable apparatus used in the method for boiling wort and wort of the present invention will be described. FIG. 1 shows a schematic view of a boiling apparatus for boiling wort of the present invention.
As shown in this figure, the boiling device 1 for wort wort of the present invention is a container 10 for introducing the wort wort.
And a heater 20 for boiling the wort wort housed in the can body 10, and installed inside the top of the can body 10 so that the beer wort in the can body 10 is showered to the heater 20. It is equipped with a distributor 30 for pouring down, and a steam charging mechanism 40 capable of selectively charging the steam 95 generated from the outside and the steam obtained by evaporating a part of the wort wort into the inside of the heater. There is.

The can body 10 has a tubular shape, and the wort wort is introduced from the vicinity of the bottom of the can body 10 through the valve 8 so as to be boiled. In this embodiment,
Before introducing the wort wort to the can body 10, a heat exchanger 5 for preheating the wort wort is installed. This heat exchanger 5
Then, as will be described later, heat exchange is performed by utilizing the residual heat of the condensed drain 60a discharged from below the heater 20 in the can body 10 (here, the wort wort is preheated).

A heater 20 housed in the can body 10.
Is provided with a pair of opposed manifold portions 12 and 14 and a plurality of heating pipes 15 interposed between and connected to the manifold portions 12 and 14, and the upper manifold portion 1 is provided.
A heating steam line 47 for introducing heating steam is connected to one end 12a of the second unit 2, and an air vent line 51 including an air vent 50 is connected to the other end 12b of the manifold unit 12. On the other hand, one end 14a of the lower manifold portion 14 is connected to a condensation drain line 60 for discharging the vapor condensate after being used for heating and evaporating the wort and wort. It is connected to the heat exchanger 5 via the trap 62. The heater 20 is not particularly limited as long as it has a form in which steam can be taken in and a heat transfer area can be made as large as possible, and various known forms can be selected. . Further, the heater 20 is
It is not immersed in the wort wort stored at the bottom of the can body 10, and is kept at a certain distance.

Distributor 3 installed inside the top of can body 10
No. 0 is installed so that the beer wort temporarily stored in the bottom of the can body 10 can be poured like a shower toward the heater 20. Therefore, a circulation line 72 is formed from the bottom of the can 10 to the distributor 30 at the top via the circulation pump 70 (and further via the valves 75 and 76). Although the number of circulation lines 72 in FIG. 1 is two, the number is not particularly limited.

From the top of the can body 10, a series of lines 81, 8 for once collecting the vapor obtained by evaporating a part of the wort wort
2, 83 are formed, and this series of lines 81, 8
A compressor 84 for recompressing vapor to pressurize and heat the vapor is provided in each of Nos. 2 and 83. The series of lines 81, 82, 83 are connected to the heating steam line 47 so that a series of heating operations can be continuously performed.

A steam introducing line 90 for introducing the steam generated from the outside is also connected to the heating steam line 47 via a valve group 92, and the steam introducing line 90 and the heating steam are introduced at the start of the operation of the apparatus. Steam line 47
The steam 95 generated by, for example, a boiler is introduced into the heater 20 through the above.

Thus, the steam generated from the outside and the steam obtained by evaporating a part of the beer wort are selectively heated by the heater 2.
The steam charging mechanism 40 that can be charged into the inside of 0 is formed by including a series of lines 81, 82, 83, a steam introducing line 90, and a heating steam line 47.

Next, the method for boiling the wort wort of the present invention using the above apparatus will be described.

The wort wort to be boiled is sent to the heat exchanger 5 via the valve 7 by the pump 6 shown in the lower left of FIG. 1, where after the wort wort is preheated,
It is supplied into the bottom of the can body 10 via the valve 8.

A series of valve groups 92 shown in the upper left of FIG.
The steam 95 as a heating medium generated from the outside by a steam generator such as a boiler by the valve operation of
It is supplied into the heater 20 through the steam introduction line 90 and the heating steam line 47. At this time, the air vent 50 is temporarily released, and the internal gas in the heater 20 is simultaneously degassed. The operation of supplying this steam 95 is
As an initial step, it is an operation that is performed only at the beginning of operation,
Of course, it is no longer necessary when steady continuous operation is performed. This will be easily understood by the following description.

Next, the wort wort B supplied into the bottom of the can body 10 is sent by the circulation pump 70 to the distributor 30 installed inside the top part of the can body 10, and this distributor 3
By 0, the wort wort is poured like a shower toward the heater 20. A part of the wort wort that comes into contact with the heater 20 evaporates on the surface of the heater 20 (which is heated by the introduction of the heating medium at the beginning of operation as described above), and becomes vapor. In this early stage of operation,
Since gas such as oxygen and hydrogen is previously contained in the can body 10, these are completely removed and degassed (gas release) by the air vent 85 until the gas in the can body 10 is completely replaced with steam. ) Is done. Then, after confirming that the inside of the can body 10 is filled with steam, the series of valve groups 92 and the air vent 85 are closed, and the operation of the compressor 84 is started. The compressor 84 collects the steam generated on the surface of the heater 20, repressurizes it, and heats it. In other words, the vapor of the wort wort that has evaporated in the can body 10 once goes out of the can body 10 and becomes a series of lines 81, 8
It is supplied into the heater 20 while being pressurized / heated through the Nos. 2, 83 and the heating steam line 47. On the other hand,
The steam supplied to the heater 20 and used for raising the temperature and evaporating the wort wort becomes a condensed drain and is supplied to the heat exchanger 5 via the steam trap 62, where it is used for preheating the wort wort. After that, it is finally discharged from the line 64.

In this way, the circulation pump 70 lifts the wort wort, the distributor 30 showers the wort wort, the steam is generated on the surface of the heater 20, and the generated steam is recovered and heated under pressure. Supply and discharge into 20
A series of steps are continuously performed. Further, along with this, the continuous supply of the wort wort into the can body 10 and the takeout of the wort wort after the boiling treatment (shown by reference numeral 100 in FIG. 1) are simultaneously performed, and the continuous boiling in the steady state is performed. Will be done. When the concentration of the wort wort concentration is adjusted, the amount of the wort wort continuously supplied into the can 10 and the amount of the wort wort after the boiling treatment are adjusted to adjust the can 1.
The retention time of the wort wort stored in 0 may be set appropriately.

[0023]

Since the present invention is constructed as described above, the container required for boiling can be made compact.
Processing with the same capacity is possible with a container capacity of about 1/3 to 1/5 of the boiling container used conventionally. In addition, the control to a constant temperature is easy, and the heat recovery conditions are also constant, so the thermal efficiency is extremely excellent. Further, by re-compressing the generated steam, there is an effect that energy saving can be achieved as compared with the case of using live steam.

[Brief description of drawings]

FIG. 1 is a schematic view of an apparatus for boiling wort wort according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Boiling device 10 ... Can body 20 ... Heater 30 ... Distributor 40 ... Steam injection mechanism 84 ... Compressor

Claims (6)

[Claims] 1. A wort wort using a boiling device comprising a can body which is a container for introducing the wort wort and a heater which is housed in the can body to boil the wort wort. A boiling method, which is, as an initial step, introducing wort wort into a can, contacting the wort wort with the heater that has been heated by the introduction of a heating medium in advance, The process of evaporating part of the wort wort on the surface to make steam, and compressing the steam that evaporates part of the wort wort into pressurized steam, introducing this into the heater and introducing it in advance. While replacing the existing heating medium, this is continuously used as a heating source for evaporating wort wort and introduced into the inside of the heater, and a part of the wort wort is continuously evaporated on the surface of the heater. And a step of boiling the wort wort. The method of boiling. 2. The method for boiling wort and wort according to claim 1, wherein the heating medium used in the initial step is steam generated by an external steam generator. 3. The evaporation of part of the wort wort carried out on the surface of the heater is such that the wort wort in the can is once lifted to the top of the can and then directed toward the heater in a shower shape. The method for boiling wort wort according to claim 1 or 2, wherein the method is performed by pouring the water. 4. The malt barley according to any one of claims 1 to 3, wherein in the initial step, all the gas in the can is replaced in advance with vapor obtained by evaporating a part of the malt wort. How to boil soup. 5. The evaporative vapor of the wort wort introduced into the heater is used to raise the temperature and evaporate the wort wort in the can, then becomes condensed drain, and is introduced into the can. The method for boiling wort wort according to any one of claims 1 to 4, which is used for preheating the wort wort. 6. A can body which is a container for introducing the wort wort, a heater accommodated in the can body for boiling the wort wort, and a can body installed inside the top of the can body. Distributor for pouring the wort wort in the shape of a shower toward the heater, and the steam generated from the outside and the steam obtained by evaporating part of the wort wort are selectively introduced into the heater. An apparatus for boiling wort wort, comprising: a steam injection mechanism capable of performing the operation; and a compressor for pressurizing steam obtained by evaporating a part of the wort wort.