• 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:

    公开号:BE1020483A3
    申请号:E2012/0850
    申请日:2012-12-18
    公开日:2013-11-05
    发明作者:Michel Moortgat；Hedwig Neven
    申请人:Duvel Moortgat Nv；
    IPC主号:
    专利说明:

    METHOD FOR MINIMIZING THERMAL LOAD
    IN A BREWING ROOM
    Technical field
    The present invention relates to the brewing of beer and beer obtained by this method. More particularly, the invention relates to an improved method for brewing beer in which the thermal load is minimized.
    Background
    The beer brewing process can be summarized as follows:
    The first step is the malting step, in which barley is moistened, germinated and subsequently dried. The result of this step is called malt. During the next step, the batter step, the malt is then ground, also called scrap, and mixed with warm water so that the malt is exposed to enzymatic activity. These enzymes convert starch into lower sugars and proteins are converted into peptides and amino acids. The dissolved product from the mashing step is called "wort" and is separated from the insoluble remains (mostly chaff of the barley), called trot, by filtration.
    The wort thus obtained is subsequently boiled with the addition of hops. Cooking deactivates the enzymes, sterilizes the wort, extracts desired hop components and coagulates some proteins. Hops are added to the boiling mixture to impart the flavor.
    After cooling the wort, yeast is added to convert the sugar to alcohol and carbon dioxide during fermentation. After fermentation, most of the yeast is harvested or removed, leaving the so-called green beer.
    The green beer after fermentation with the remaining yeast cells is stored at a low temperature for a few weeks. At the end of the bearing there is a sediment in the tank, consisting of yeast cells and precipitated protein and polyphenols.
    This mixture is filtered and finally the filtered beer is transferred to the bottling or barrel filling machine and stored in bottles and in barrels respectively.
    One of the most important aspects of the beer preparation process is governed by the increasing demand for taste stability of the beer.
    Many components that are not in chemical equilibrium lie at the origin of taste instability. In order to delay beer aging processes that are responsible for this instability, curative measures can be taken such as cold storage of beer or the addition of additives.
    Preventive measures can also be taken that respond directly to the beer production process. A few decades ago it was thought that beer aging was entirely due to oxidation processes, which led to heavy efforts to exclude oxygen from the production process as much as possible. Since enzymatic oxidation reactions take place during the brewing step, this process in particular received full attention, with a view to reducing beer aging reactions.
    In the meantime it has become clear that the wort cooking process can also have a major influence on the taste stability, since the high temperatures give rise to strongly accelerated chemical reactions. This influence of temperature is called the thermal load. A higher thermal load leads to accelerated beer aging. Thermal stress leads to the production of both non-volatile intermediates and volatile components that can be evaporated.
    The present invention has for its object to minimize the thermal load during brewing. In particular, action is taken at an early stage of the brewing process to strongly inhibit the release of precursors of aging processes.
    The invention offers the advantage that no modifications are required to the existing brewing equipment and that no additional additives have to be added. In addition, the invention results in a batter and a beer with a light color.
    Summary
    To this end, the present invention provides an improved method for brewing beer.
    In particular, the invention provides a method as defined by claim 1.
    In a second aspect, as defined by claim 4, the invention provides a batter made according to a method according to the invention.
    In a third aspect, as defined by claim 5, the invention provides a beer made according to a method according to the invention.
    Description of the figures
    Figure 1 shows an example of a temperature profile of a method according to the invention.
    Detailed description
    In a first aspect the invention provides an improved method for brewing beer, in particular an improved method for brewing beer in a volume of at least 100 hectoliters, comprising at least the following steps: - treating a batter, comprising malt in an aqueous solution, wherein the temperature of the batter is gradually increased in batter temperature steps, up to the filtration temperature, - filtering of the batter so that a liquid phase, the wort, and a solid phase, the trot, are separated at filtration temperature, - the heating to boiling temperature and boiling the wort, with the addition of hops, at boiling temperature, whereby the temperature has a step-by-step profile as a function of time, with - temperature trays with a maximum temperature of 2 ° C and preferably 1 ° C over the time of each temperature plateau, and heating periods between the temperature plateaus wa when the temperature is increased with a heating speed of at least 2.5 ° C / min.
    By the term "batter" is meant a solution of malt that is obtained after malting and scraping and after addition of water. During the treatment of the batter, the scraped malt is mixed with warm water. The enzymes released during this process break down the starch in the malt to lower sugars. The temperature is gradually increased during the handling of the batter. In an embodiment according to the invention, the batter is heated in two batter temperature steps. In another embodiment, the batter is heated in three or more batter temperature steps, for example, three, four, five, six or seven steps.
    The term "temperature variation" can be used to indicate both heating and cooling.
    In an embodiment according to the invention, the method comprises heating the batter in a first batter temperature step of about 44 ° C-47 ° C in a tub of at least 100 hectoliters, for example 155, 160, 170, 180, 190, 200, 220, 250, 300, 320, 350 or 400 hectoliters or a value between two aforementioned values up to about 61 ° C-65 ° C. A second batter temperature step comprises heating the batter to a temperature between 71 ° C and 74 ° C.
    In another embodiment of the invention, the method comprises heating the batter in a first batter temperature step of about 55 ° C-63 ° C in a tub of at least 100 hectoliters, for example 155, 160, 170, 180, 190, 200, 220 , 250, 300, 320, 350 or 400 hectoliters or a value between two aforementioned values up to about 70 ° C-73 ° C.
    In a preferred embodiment of the invention, the temperature before the first temperature step is preferably between 44 ° C-47 ° C, more preferably about 45 ° C. This temperature is preferably maintained for 10 to 35 minutes, more preferably about 15 minutes. The maximum temperature variation over this period is 2 ° C, preferably 1 ° C, most preferably 0.5 ° C, so that the temperature remains virtually constant during this period. The narrow temperature range is optimal for the action of specific enzymes. This first temperature plateau is optimal for the operation of proteases.
    Proteases or peptidases are enzymes that break down proteins and other chains of amino acids. Proteases can hydrolyze the connection between two amino acids. A distinction can be made between endoproteases and exoproteases. An exoprotease can only remove an amino acid at the end of a chain. An endoprotease can cut in the middle of a protein chain. At the core of a protease (the active site) is a chemically active group such as -OH or -SH. This "attacking group" is part of an amino acid such as serine, cysteine or aspartate. The other amino acids in the active site help catalyze the hydrolysis reaction. There are many different families of proteases, named after the amino acid that contains the attacking group. For example, there are serine, cysteine and aspartate proteases. Any kind of proteases can only attack a protein in specific places. Well-known examples are trypsin and chymotrypsin, both serine proteases. Trypsin and related proteases can cut peptide bonds that are adjacent to positively charged amino acids. Chymotrypsin and related proteases can cut peptide bonds that are adjacent to amino acids with large, hydrophobic side groups.
    In a preferred embodiment of the present invention, the temperature rises during the first batter temperature step with a heating rate of preferably at least 2.5 ° C / min, more preferably 2.6 ° C / min, 2.7 ° C / min, 2, 8 ° C / min, 2.9 ° C / min, 3 ° C / min, 3, 1 ° C / min, 3.5 ° C / min or a value located between two aforementioned values. The temperature after the first temperature step is preferably between 61 ° C-65 ° C and more preferably about 62 ° C. This temperature is preferably maintained for 10-50 minutes, more preferably about 35 minutes. This temperature plateau with a temperature between 61 ° C and 65 ° C is optimal for the action of mainly β-amylase.
    Amylase is the name of digestive enzymes that break down amylose or amylum (a non-branched form of starch). All amylases act on the α-1,4-glycoside bond. Amylase is furthermore a hydrolase and also a saccharidase. β-amylase ensures that a maltose molecule is split off each time.
    In a preferred embodiment of the present invention, the temperature rises during the second batter temperature step with a heating rate of preferably at least 2.5 ° C / min, more preferably 2.6 ° C / min, 2.7 ° C / min, 2, 8 ° C / min, 2.9 ° C / min, 3 ° C / ml, 3, 1 ° C / min, 3.5 ° C / min or a value located between two aforementioned values. The temperature after the second temperature step is preferably between 71 ° C and 74 ° C. This temperature is preferably maintained for 10-40 minutes, more preferably about 30 minutes. This temperature plateau is optimal for the action of mainly α-amylase. α-Amylase breaks down the α (1-4) -glycosidic bonds of amylose, resulting in dextrin and therefrom maltose, glucose and other oligosaccharides.
    In another embodiment according to the invention, the temperature before the first batter temperature step is between 55 ° C-63 ° C, more preferably the temperature is approximately 62 ° C. This temperature is maintained for approximately 80-100 minutes. This temperature plateau is optimal for the action of mainly β-amylase. In this embodiment, a first batter temperature step comprises heating with a heating rate of preferably at least 2.5 ° C / min, more preferably 2.6 ° C / min, 2.7 ° C / min, 2.8 ° C / min , 2.9 ° C / min, 3 ° C / min, 3, 1 ° C / min, 3.5 ° C / min or a value between two aforementioned values, up to 71 ° C-74 ° C, preferably about 72 ° C. This temperature, located between 71 ° C-74 ° C, is maintained for 10-40 minutes, preferably approximately 20 minutes. This temperature plateau is optimal for the action of mainly α-amylase.
    At the end of the batter treatment phase, the temperature is raised to the filtration temperature. Preferably, the temperature rises during this batter temperature step at least with a heating rate of preferably at least 2.5 ° C / min, more preferably 2.6 ° C / min, 2.7 ° C / min, 2.8 ° C / min , 2.9 ° C / min, 3 ° C / min, 3, 1 ° C / min, 3.5 ° C / min or a value located between two aforementioned values.
    In a preferred embodiment, the filtration temperature is included between 73 ° C and 80 ° C and more preferably between 75 ° C and 78 ° C. The filtration temperature is maintained during the filtration process. The temperature during the filtration process herein varies at most by 2.0 ° C, more preferably at most 1 ° C. During this process, the solid fraction, the trot, is separated from the liquid fraction, the wort. The filtration process preferably lasts between 120 and 200 minutes, more preferably between 120 and 150 minutes. At the end of this filtration process, the temperature is raised to the boiling temperature.
    In a preferred embodiment of the invention, the boiling temperature is included between 95 ° C and 105 ° C and more preferably between 97 ° C and 103 ° C. Hops or extracted hops ingredients can be added to the boiling mixture to impart flavor. Cooking deactivates the enzymes, sterilizes the wort, extracts desired hop components and coagulates some proteins. In an embodiment according to the invention, the cooking process takes between 60-120 minutes.
    In an embodiment according to the invention, the wort is cooled after boiling. The wort is preferably cooled, whereby the amount of heat released during the cooling of the wort after boiling is removed with a minimum power of 1.3 MW, for example 1.3 MW, 1.4 MW, 1.5 MW, 1.6 MW, 1.7 MW, 1.8 MW, 1.9 MW, 2 MW or more or a value located between two aforementioned values. As a result, the temperature drops very quickly on cooling and the cooling is carried out homogeneously. This rapid and homogeneous drop in temperature prevents unwanted caramelization reactions that darken the wort. The temperature after complete cooling is between 10 ° C and 28 ° C. During the cooling phase (before the temperature is kept constant) mainly undesired processes take place, including oxidation, color-forming reactions such as the Maillard reaction and caramelization, and reactions that form non-vaporizable components. These unwanted reactions contribute to the thermal load and thus minimizing the cooling time in which these processes take place, by dissipating the heat from the wort with a minimum power of 1.3 MW, is strongly related to minimizing thermal load .
    In a preferred embodiment of the invention, the temperature curve as described in the present invention has a stepped profile. The temperature is kept virtually constant for longer periods. This forms the temperature plateaus. In the meantime, the temperature varies, with heating preferably taking place at a speed greater than 2.5 ° C / min, and the heat on cooling after cooking is preferably removed with a capacity of at least 1.3 MW.
    Now a parameter D can be defined as the ratio of the time in which the temperature varies by more than 2.5 ° C / min on the total time. "Total time" is understood to mean the time required to complete all steps from the treatment of the batter to the cooling of the boiled wort.
    In a preferred embodiment according to the present invention, the parameter D amounts to a maximum of 20%. In another embodiment, D is at most 10% and more preferably at 5%. In an embodiment of the invention, D is, for example, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 19% or a value included between two the aforementioned values.
    These low values for the parameter D minimize the thermal load, thereby improving the taste stability of the brewed beer. This is because the time during which undesired temperature-dependent intermediates can be formed is minimized and the optimum temperature for the desired enzymatic reactions is optimized. An advantage of the method according to the present invention is that no modifications are needed to the existing brewing equipment for carrying out this method.
    In a second aspect, the invention relates to a batter prepared according to a method of the present invention. The batter prepared according to such a method has a light color and is therefore suitable for brewing beer with a low EBC value. Such batter also has a shorter lead time because the heating phase and cooling phases are minimized, which entails an increased economic return on the total beer production process. The batter according to the present invention also contains a low concentration of precursors of aging components and is suitable for brewing beer with a high taste stability,
    In a third aspect, the invention relates to a beer brewed according to a method of the present invention. In particular, the beer is Duvel®, Vedett®, Liefmans®, Maredsous® or La Chouffe®. These beers have a high taste stability.
    Figure description
    Figure 1 shows the temperature profile of a brewing process that proceeds according to the invention.
    This temperature variation as a function of time describes a stepped profile and contains 6 temperature trays (A, B, C, D, E and F) and 5 temperature variations (indicated by the numbers 1 to 5).
    Scraped malt dissolved in water is at a temperature of 43 ° C on temperature plateau A In a total volume of 200 hectoliters. This temperature is maintained for 35 minutes. During this plateau, proteolytic enzymes and β-glucanase are activated which break down proteins, amino acids and β-glucans, respectively. The proteolytic enzymes include both endopeptidases and exopeptidases, thereby degrading both high molecular weight proteins and single amino acids.
    The first batter temperature step involves the temperature variation 1. The heat is heated to 61.5 ° C over a period of 7 minutes. The heating speed is 2.64 ° C / min. This temperature is maintained for 50 minutes with a maximum temperature deviation of 1.0 ° C over 50 minutes, which forms the temperature plateau B. At this temperature, mainly β-amylase is activated. This enzyme converts sugars mainly to maltose units. This is followed by the second batter temperature step 2, in which the temperature is raised to 74 ° C in 5 minutes with a heating rate of 2.5 ° C / min. This temperature is maintained for 15 minutes, resulting in temperature plateau C. During this temperature plateau, mainly α-amylase is further activated, resulting in a further sugar conversion to mainly dextrins. The β-amylase became inactive at temperatures from 70 ° C.
    After this step, this batter can be filtered to separate the wort from the trot. During the filtering, α-amylase must remain active to wash out residual starch. Therefore, filtering is carried out at a temperature of 78 ° C. During the temperature variation 3, the temperature is raised to 78 ° C at a rate of 2.75 ° C / min. The filtration process takes approximately 2 hours, with the temperature curve being displayed by the plateau D.
    In the following temperature variation, 4, the temperature is brought to the boiling temperature, here 100 ° C, at a speed of 2.8 ° C / min. The temperature is kept virtually constant during the cooking process. Hops are added during the cooking process. Important processes that take place during cooking include: extraction and transformation of hop components, formation and precipitation of protein-polyphenol complexes, evaporation of water, sterilization, enzyme destruction, color increase and pH drop. The cooking process takes approximately 1 hour, shown in plateau E.
    During cooling 5, the temperature drops at a rate of 2.3 ° C / min, so as to fall from 100 ° C to 23 ° C in 33 minutes. The heat that is released from the wort is dissipated with a capacity of 1.35 MW.
    权利要求:
    Claims (5)
    [1]
    Method for brewing beer in a volume of at least 100 hectoliters, comprising at least the following steps: - treating a batter, comprising malt in an aqueous solution, wherein the temperature of the batter is gradually increased in batter temperature steps, up to the filtration temperature, - filtering the batter so that a liquid phase, the wort, and a solid phase, the trot, are separated at filtration temperature, - warming up to boiling temperature and boiling the wort, with the addition of hops, at boiling temperature, the temperature as a function of time, over the various steps, has a step-by-step profile with - temperature plateaus with a maximum temperature variation of 2 ° C and preferably 1 ° C over the time of each temperature plateau, and - heating periods between the temperature plateaus where the temperature is increased with a heating speed of at least 2.5 ° C / min.
    [2]
    The method of claim 1, wherein the batter is heated in two or more batter temperature steps.
    [3]
    A method according to any one of the preceding claims 1-2, wherein the amount of heat that is released during cooling of the wort after boiling is removed with a minimum capacity of 1.3 MW.
    [4]
    A beer brewed according to a method according to any one of the preceding claims 1-3.
    [5]
    Beer according to claim 4, wherein the beer is Duvel®, Vedett®, Liefmans®, Maredsous® or La Chouffe®.
    类似技术:
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    同族专利:
    公开号 | 公开日
    BE1020236A3|2013-06-04|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    DE19747106C1|1997-04-08|1998-07-02|Steinecker Maschf Anton|Beer wort cooking process and assembly|
    WO2007144393A1|2006-06-15|2007-12-21|Novozymes, Inc.|Mashing process|
    WO2009074650A2|2007-12-12|2009-06-18|Novozymes A/S|Brewing process|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    BE2011/0741A|BE1020236A3|2011-12-21|2011-12-21|METHOD FOR MINIMIZING THERMAL LOAD IN A BREWING ROOM.|
    BE201100741|2011-12-21|
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