DD215576A5 - METHOD FOR PRODUCING PRESS LENGTH FROM HOP - Google Patents

Abstract

The invention relates to the production of compacts from optionally crushed hops. By the invention, a relatively simple cost-effective production of hop pellets is possible, which have a high quality in terms of their flavor and active ingredients. The essence of the invention is that the oxygen-containing air contained in the molding compound before and / or during the pressing at least partially removed from the hop and, if necessary, by supplying the hopfeninerten gas in order to achieve different strengths of the compacts selectable vacuum up to 1 bar is replaced.

Description

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Process for the production of compacts from hops

Field of application of the invention:

The invention relates to a process for the preparation of compacts from, optionally crushed, hops.

Characteristic of the known technical solutions;

Hops are the most important raw material in beer production in terms of flavor formation.

However, a major disadvantage of hops is its poor resistance to aging. Even when stored in the temperature range of O ⁰ C occurs a deterioration in the quality of the ingredients important to the construction process and impairment of their desirable properties.

For some time, efforts have been made to bring the hops into a usable form, which ensures a long-lasting durability and storage capacity. First, on the basis of this

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Efforts the so-called hop extracts.

A form that gained importance only within the last ten years, are hop patties whose use provides the advantage that the hops yield process technically largely automated and easy to control. In the usual dimensions of such compacts of about 4 to 6 mm in diameter, their production is not a problem.

When hops, powders made from such hops, and compacts made from such powders are poured over glassy water in glass flasks, there is no difference in odor between the hops and the ground hops, but the difference is very different from that to briquettes compressed hops detectable; In fine beers, this deterioration of some hop ingredients affects the finished beer.

It follows that evidently the chemical-physical stress of the hops during pressing is to blame for this detrimental quality deterioration.

Hop pressed pieces must be cooled after being pressed, because they exit the press at temperatures of 70 to 80 ° C. In various publications, it was considered that this increase in temperature was caused by the friction of the pressed hop in the bores of the press die.

However, what has been overlooked hitherto obviously in hop-pressing is that the air enclosed in the hop powder has also been compressed.

On the basis of a plant which is used for pre-pressing hops ©, one can make the following considerations;

The ring die used has 2520 bores of 5.5 mm diameter each; what a cross-sectional area of

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23.7 mm per hole. The entire free

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Passage area of the die is thus 5 "97 dm *

The density of the vegetable substance of the hop is 1.5 g / cm, the density of Hoppreßlinge can be set at about 1 »4 g / cm.

At an hourly press capacity of 1000 kg compacts, this then gives a compact volume of 714 dm (not slit volutes). This volume divided by the cross-sectional area results in an hourly compact growth of 12.0 m, corresponding to 3.34 mm / s. In other words: Oede's hop particle requires 13.5 s to pass through the 45 mm long die hole ·

Based on the density of the hop compacts with 1/4 g / cm, these contain, in addition to the hop substance, 6.7% air-filled cavities.

S- ';; 1 dm of hop compact mass thus contains 1.40 kg of hops substance (0.933 dm) and 67 ml of air.

Normal hop powder has a bulk weight of 0.13 kg / dm, ie an air content of about 91 %. A portion of it which can not be detected by measurement is compressed and diffused after the compact has left the die bore, while remaining on the cooling section from the compact naturally due to the large pressure difference out into the atmosphere, but during the pressing process, with which inevitably * the

Adiabatic compression of the air fraction takes place "is the temperature reached:

^T 2 - ^T i I C) p ^ - *, - ι for air> 1.4 I »Si room temperature (20 ° 1 final temperature in K in K 2

P ₁ air pressure (1 bar) P ₂ pressing pressure (1000 bar)

= 293.1000 ° ' ²⁸⁶ = 2112 K

corresponds to 1840 C,

and depending on the amount of the compressed air contributes this · - in addition to the frictional heat - to heat the compacts to the above-mentioned temperature at.

One must now imagine that at this temperature an oxygen partial pressure of at least 200 bar acts for at least 13 seconds. In addition, reactions that result in a qualitatively highly detrimental change in the essential hop ingredients are unavoidable.

In the OE-PS 1 070 121 a method is already described c consequently the hops pre-pressed and provide with a gas-permeable enclosure is placed in a gas-tight container. In this container, the hops are then subjected to a strong negative pressure and finally the container an inert gas is supplied under pressure to preserve the aroma of the hops in this way.

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However, this prior art method krnkkt, however, that in the production of compacts inevitably atmospheric air is mitverpreßt and contained in the compacts such compressed air prevents the formation reliable formgestured compacts and further causes the damage described above. If compacts produced in this way are subsequently subjected to a negative pressure, they would inevitably be destroyed by the overpressure of the compressed air contained therein. Therefore, in the case of the previously known method, the moldings had to be provided with a gas-permeable envelope and tied with the aid of taut bands or wires.

The proportion of air in such bales is naturally extremely high. In a conventional Zylind% bale with the dimensions of 0.62 diameter and 1.1 m in height, consisting of 100 kg of pressed Hopfendolden results in a ratio of pure hop mass to entrained air of about 1: 4. Due to the pressure load in the production of this Pressings (bales) of about 60 bar produced by the compression of oxygen-containing air at a short-term warming to about 630 C, a significant acceleration of the Hopfenaromastoffen detrimental reaction of the oxygen with the hop ingredients.

Object of the invention:

The invention eliminates the disadvantages identified and makes possible the production of hop compacts which have a high quality with regard to their aroma substances and active ingredients, regardless of the storage duration.

Explanation of the essence of the invention:

The invention has for its object to develop a method in which the atmospheric air is not mitverpreßt and does not remain in the compacts, so that no briquettes with the contained oxygen-containing air are fed to the further treatment, which usually takes many weeks the compression in the processing brewing takes place.

According to the invention the object is achieved in that the oxygen-containing air is at least partially removed before and / or during compression from the hop and, if necessary, by supplying the hopfeninerten gas at a purpose of achieving different strengths of the compacts selectable vacuum is replaced up to 1 bar. '·'. . '.' V '\'''^''::: .. '';'';

Thus, while in the previously known method, the air and the oxygen contained therein were first pressed with the hops and you have only tried to reduce the resulting damage in terms of deterioration of the flavorings, it comes with the inventive method from the outset no harmful effect of the oxygen-containing air because this air is removed even before pressing. This avoids the temperature increases which are unavoidable in the adiabatic compression of the compressed air and which damage the aroma substances.

It is therefore essential according to the inventive idea that on the one hand the hops, optionally crushed, evacuated before pressing and thereby freed from the oxygen-containing air, on the other hand -

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Beyond that - is also taken to ensure that before the actual pre-pressing again not oxygen-containing air, but - optionally - only an inert gas enters the hops and thus replaces the previously contained therein air.

In this method, advantageously, the strength of the compacts can be arbitrarily influenced and varied by controlling the level of the pressure of the gas supplied between 0 and 1 bar.

i. For in the production of different dense compacts. For example, the enclosed drawing gives suggestions. In this diagram, the pressing pressures in bar are in the abscissa of an oiagram, the density in kg / m is plotted in its ordinate. In the ordinate, the region 1 denotes chopped hop material ground in the region 2. The curve region 3 corresponds to the compaction by a low-pressure press. the area 4 of the compression by a high-pressure press, the area 5 the briquetting and the area 6 the compression to compacts of the above-explained consistency »

ι embodiment;

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The invention will be explained in more detail by way of examples.

example 1

100 kg of hops were cooled to -2D C, resulting in a high brittleness of Hopfendolden. In the © in Συ-stand, the hop umbels could be fed to a hammer mill and were crushed to a certain particle size.

kleinert. The hop thus grained is now storable and was cooled arbitrarily or even heated to ambient temperature fed to the press.

The compression was carried out by means of a ring die press, which was located inside an evacuated container. The crushed hops were fed via a lock to the evacuated space of this container and the hops processed into compacts were removed via a further lock.

In comparative experiments it was found that hop compacts produced under atmospheric pressure had a temperature of 72 ° C. on leaving the press and showed a yellowing caused by the applied oxidation. In addition, the flavor was very deteriorated, whereas the pressed at 40 mbar bars compacts have a fir-green color and good hop flavor ·

Although only a vacuum of 40 mbar absolute was achieved, the temperature of the Ptsßlinge was according to the method of the invention only 52 C, which is mainly due to the friction in the die press. This temperature difference of 2O ⁰ C makes it possible to calculate the entrained air volume and it resulted in a load of hops per kg with 6g of oxygen, which is alarming in the brewing industry, which is calculated with mg of oxygen per ί.

Example 2

After not only shredded hops processed into compacts are used in the brewing industry, but also

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Many breweries still use cone hops, experiments were also made in this direction.

A mold of 300 × 300 mm in cross-section 5 kg Doldenhopfen were fed. After introduction of the press stack was deaerated by suction, possibly additionally by pressing, which - if necessary - can also be carried out in the course of the pressing process, so that the evacuation can therefore be maintained or achieved until the final Preßdichte reached «

In both examples, it would have been possible to adjust the strength of the compacts by Z _u rate of an inert gas in the range of 0 to 1 bar absolute as desired.

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Claims (1)

E r f χ η d. u ng s a η sp rue h A process for the preparation of compacts from optionally crushed hops, said hop is vented for the purpose of preserving the valuable ingredients technically valuable and at best with the addition of hops-inert gases, such as nitrogen or carbon dioxide, further treated, characterized in that the oxygen-containing air before and / or during compression at least partially removed from the hop and, if necessary, by supplying the hopfeninerten gas at a purpose of achieving different strengths of the compacts selectable negative pressure up to 1 bar is replaced. - 1 sheet presentation - - 11 -