Seasoning granules

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Wort granulate is a granulate made from malt and hops . As an encapsulated dried original wort , it can be used for beverages and food. The granulate is reconstituted in water and processed for various areas of application.

Manufacturing

Beer wort is obtained in the brewery and processed into granules in one production step. The later loosening of the granulate restores the condition of the wort. The wort preparation is subdivided into a plurality of stages, the rough grinding to comminute malt, the mashing to dissolve the malt ingredients, in particular the starch and the proteins in the brewing water and the degradation of high-molecular organic substances into a water soluble form through the malt-inherent enzymes, thereby generating mash. Subsequently, during lautering, soluble components of the mash are separated from the insoluble components. The following step of wort boiling is used to evaporate water to adjust the original wort content, the excretion of high molecular weight protein, the inactivation of enzymes to fix the wort composition, the sterilization of the wort, the isomerization of the hop bitter substances , the formation of desired as well as the removal of undesired aromas. The last process step before the actual granulation is the hot trub separation to separate the hot trub contained in the original wort. The production of malt granulate (dried original wort) includes a fluidized bed system, so that dried original wort is produced in the form of granules, whereby the original wort granules can be encapsulated to preserve the aroma.

Further processing

After being transported to a fermentation plant (e.g. abroad), wort granulate can first be dissolved in water and fermented into beer with the addition of yeast. This initially has the advantage that a large number of brewhouses, which are associated with considerable costs, are superfluous.

use

  • Functional drinks
  • Malt beverages with different flavors
  • Energy drinks (energy source malt)
  • Milk drinks (e.g. malted milk)
  • Alcohol-free beer (0.0% alcohol)
  • Capacity expansion in busy breweries

advantages

With the conventional approach, the entire technological process of original wort production is carried out in every brewery in order to then process it into beer. For beer manufacturers, this requires decentralized original wort production in a large number of brewhouses in the respective destination countries. H. so far every brewery has a brewhouse. The entire original wort and beer production is carried out on one company site.

A large part of the technological know-how of beer production lies in the production of the original wort. By using malt granulate, the original wort can be produced centrally, with the end product being a dried form of the original wort that can be stored and easily transported. A central production of dried original wort significantly reduces the expenditure on apparatus and energy, since a central production brings synergy effects with it. The availability of brewing know-how at the decentralized fermentation plants is no longer necessary in full. In addition, a standardization of the quality of beer production is achieved, despite the fact that the final beer production is carried out in different locations.

Malt granulate is dry and has a water content of approx. 2.5%. It is almost dust-free and free-flowing, and it is easily soluble in liquids. It is also easy to transport and it has a high bulk density. Due to the special granulate structure, the aroma components are completely retained.

Individual evidence

  1. ↑ Process for granulation of malt extracts - Patent EP1609848 . www.freepatentsonline.com. Retrieved May 21, 2009.
  2. ↑ Use of fluidized bed technology in brewing - Patent EP 1 385 931 B1 . www.depatisnet.dpma.de. Retrieved May 25, 2009.
  3. ↑ Use of fluidized bed technology in brewing - Patent EP 1 385 931 B1 . www.depatisnet.dpma.de. Retrieved May 25, 2009.

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