• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The process according to the invention for the separate isomerization of a-acids in the beer production, wherein hops or a hop product is added to an isomerization of the a-acids in an aqueous medium and heated, after which it is added to a beer wort, characterized in that the hops product containing aqueous medium in the presence of calcium hydroxide is heated to a maximum of 130 ° C, with a speed which is in the range of 90-120 seconds per degree Celsius.
    公开号:AT514016A1
    申请号:T501472013
    申请日:2013-03-06
    公开日:2014-09-15
    发明作者:
    申请人:Ramsauer Alfred；
    IPC主号:
    专利说明:

    1 R17413
    Process for the separate isomerization of α-acids in the beer production
    The invention relates to a process for the separate isomerization of α-acids in the production of beer.
    Hops strongly influences the taste of the beer. Basically, hops are added and cooked during wort boiling. Upon addition of the hops, the contained a-acids do not dissolve, but the cooking process results in isomerization of the a-acids to water-soluble iso-a-acids, producing a bitter taste in the beer.
    In the so-called "separate" isomerization, the mixture to be isomerized is not added to the wort and boiled with it, but heated separately from it, wherein the isomerization takes place, and only then added to the wort.
    AT 510 617 A1 discloses a process for the separate isomerization of bitter substances in the course of a brewing process. For this purpose, the mixture to be isomerized is not only heated to a certain temperature and kept hot, but undergoes a special temperature profile, wherein it is kept hot at least at a further temperature which is lower than the first.
    The inventive method for the separate isomerization of α-acids in the beer production, wherein hops or a hop product for the isomerization of the α-acids is added to an aqueous medium and heated, after which it is added to a beer wort, characterized in that the hops or Heated product containing aqueous medium in the presence of calcium hydroxide is heated to a maximum of 130 ° C, at a rate which is in the range of 90-120 seconds per degree Celsius. To complete the isomerization, the heating is then stopped and the mixture is added e.g. 40-60 minutes with the temperature slightly decreasing, e.g. from 125 ° C to 116 ° C,
    The hop product may e.g. a hop extract, hop pellets or raw hops and any mixtures thereof. 2/10 2 R17413
    The aqueous medium is completely soluble in lime, i. slaked lime is added, and more preferably in an amount between 0.1-0.4 g of calcium oxide per gram of α-acids, advantageously using 0.2 g of calcium oxide per gram of α-acids.
    A preferred embodiment of the process according to the invention is that the aqueous medium to which the hops or hop product is added has a temperature in the range of 85-95 ° C.
    A further preferred variant of the method according to the invention is characterized in that the aqueous medium to which the hops or the hop product is added is brewing water because of the low content of residual alkalinity.
    Advantages of the method according to the invention: 1. Stability
    Cis / trans ratio increases over the classical hopping, i. the aging stability is improved. 2. Aroma
    The Leitaromakomponente linalool increases depending on the venting time compared to the classic hopping by up to 25%. 3rd time
    The process makes it possible to shorten the cooking time by the hop isomerization in a separate container. 4. The yield of iso-alpha acids increased by the method by 40-45%. 5. By this method, hops extract (C02 or ethanol extract) alone can also be processed with a yield of 40-45%. 6. Quality
    All relevant substances such as the group of tannins, hop oils, iso-xanthohumols, beta acids, etc. are not changed by the process and the wort hopped with HOISO is qualitatively equivalent to a classic hopped wort quality except for the above-mentioned advantages. 7. Cold hopping
    By the method according to the invention, a hop solution can be obtained so that the concentrations of the hop oils can be added in the desired form (depending on the initial batching) of the wort or the beer in the "cold" process step. The aim is to achieve different hops with the same hops and the variations are much larger than with the classic hopping 3/10 3 R17413
    A preferred embodiment of the method according to the invention will be described below.
    A system for carrying out the method according to the invention is shown in FIG. This plant consists of components which are described as follows: 1 is a cylindroconical pressure vessel with pellet dosing, 2 is the Cip flow, 3 is a vent, 4 is an extract dosage, 5 is a steam line, 6 is a heating surface, 7 is a pump 8 is an inductive flowmeter, 9 is a hopper dosing line, 10 is a brewing line, 11 is a condensate line, 12 is a mixing line, 13 is the manhole for dog hop dosing, 14 is a safety valve, 15 is a lime pot, 16 is a stirrer, and 17 is a load cell. 18 is a pressure transmitter, 19 is a Temperaturmes solution and 20 is a spiral nozzle
    Lime milk approach: 1 part brewing lime (slaked lime) and 1 part diatomaceous earth in 10 parts water.
    Hops suspension approach: Dissolve 1 l of alpha as a hop extract rock, hop pellets or raw hops and any mixtures thereof in 0.15 l of brewing water.
    Maximum Kalkmilchgabe approach Hop suspension: pellets 0.30g / g Alpha
    Extract 0.15 g / g Alpha 4/10 4 R17413 pH in suspension before addition of hops in the reactor approx. 9.5-10.0 pH in suspension when reaching a temperature of 125 ° C. in the reactor approx. 6.0-7, 0
    Step 1:
    Step 2: Step 3:
    Step 4:
    Step 5:
    Introduction and mixing of the appropriate amount of water for isomerization in the ratio: 1 gr. Alpha to 0.15 liters of brewing water. Addition of a saturated milk of lime to the extent that the solubility product is not exceeded (eg 0.6 g / l suspension at 100 ° C).
    Mixing and presentation of the desired hop product Mixing and heating of the hops - water suspension pH < 9 with open breather Fig.l, no. 3, heated at a heating rate of 1.5 to 2.0 ° C / min to 90 ° C, power ca, 200 hl / h, by means of heating zone or external heat exchanger (expelling the unwanted Hop flavors).
    Mixing and heating the hops - water suspension with closed vent valve, Fig.l no. 3 to 125 ° C power ca, 200 hl / h, by means of heating zone or external heat exchanger with a heating rate of 1.5-2.0 ° C / min ( retaining the desired hop flavorings).
    Isomerisation time without heating and mixing with closed venting valve, Fig.l no. 3, 60 min. (retaining the desired hop flavorings).
    After expiration of this step chain, an isomerization of the α-acids to iso-α-acids of at least 95% is ensured.
    Subsequently, the hop water suspension of the boiling wort is pumped in, this can be done as desired in several gifts.
    The on-site hop pre-isomerisation system allows the following improvements compared to conventional hop feeding: 1. Hop hop savings of approx. 30% - 50% compared to conventional hop feeding with consistent product quality. 2. The system of hop pre-isomerization makes it possible to carry out the hops at any time during wort boiling. 5/10 5 R17413 3. According to the current status of the brewhouse technology, the wort boiling times can be significantly reduced while the hop yield remains constant, resulting in considerable primary energy savings.
    In addition, the system of hop pre-isomerization allows hop components after wort cooling, as well as after main fermentation and before filtration. It is thus possible to give each beer its own special hop flavor. This is of particular advantage in the production of hops-stressed beers. 6.10
    权利要求:
    Claims (5)
    [1]
    1. A process for the separate isomerization of α-acids in the production of beer, wherein hops or a hop product for the isomerization of α-acids is added to an aqueous medium and heated, after which it is added to a beer wort or beer, characterized that the aqueous medium containing the hop product is heated in the presence of calcium hydroxide to a maximum of 130 QC, at a rate which is in the range of 90-120 seconds per degree Celsius.
    [2]
    2, Process according to claim 2, characterized in that the calcium hydroxide is used in an amount between 0.1-0.4 g per gram of α-acids.
    [3]
    3. The method according to any one of claims 1 to 2, characterized in that the aqueous medium to which the hops or the hop product is added, has a temperature in the range of 85 - 95 ° C.
    [4]
    4. The method according to any one of claims 1 to 3, characterized in that the aqueous medium is brewing water.
    [5]
    5. The method according to any one of Anspüche 1 to 4, characterized in that the hops or the hop product is added in an amount to the aqueous medium, so that maximum lg α-acids in 100-150 ml of aqueous medium are present (depending on the hop product ). Lower dilutions of the α-acids lead to yield losses. 10.7
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    同族专利:
    公开号 | 公开日
    AT514016B1|2015-12-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    GB1308671A|1970-01-20|1973-02-21|Allied Breweries Uk Ltd|Hop extraction|
    EP0240210A2|1986-03-24|1987-10-07|The Brewing Research Foundation|Improvements relating to the production of beer|
    DE102007061639A1|2007-11-15|2009-05-20|Hallertauer Hopfenveredlungsgesellschaft M.B.H.|Process for producing a hops extract with an increased proportion of iso-alpha-acids|DE102016214746A1|2016-08-09|2018-02-15|Krones Ag|Process for beer production|
    EP3611249A1|2018-08-17|2020-02-19|Ziemann Holvrieka GmbH|Enhancement/optimisation of hopping in a wort or beer preparation process|
    法律状态:
    2021-02-15| PC| Change of the owner|Owner name: RAINER RAMSAUER, AT Effective date: 20201222 |
    优先权:
    申请号 | 申请日 | 专利标题
    AT501312013|2013-02-28|
    ATA50147/2013A|AT514016B1|2013-02-28|2013-03-06|Process for the separate isomerization of alpha acids in the beer production|ATA50147/2013A| AT514016B1|2013-02-28|2013-03-06|Process for the separate isomerization of alpha acids in the beer production|
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