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CN-122029331-A - Apparatus for producing beer or another beverage and protein-containing product

CN122029331ACN 122029331 ACN122029331 ACN 122029331ACN-122029331-A

Abstract

The invention relates to a device for producing beer or another beverage and a protein-containing product on the basis of cereal grains, comprising the following components a brewing plant comprising means for producing a mash from germinated and/or unmalted cereal grains, means for separating the mash into a first substance component having a low solids content and a second substance component having a high solids content, means for producing beer or another beverage from the first substance component, and comprising an output for the second substance component, a fermentation plant for producing a protein-containing product on the basis of cereal grains, comprising an input for the second substance component, means for inoculating the second substance component with a fungal inoculum of basidiomycetes and/or with an inoculum of other microorganisms, and means for fermenting the inoculated substance component in a liquid culture, means for transporting the second substance component from the output of the brewing plant to the input of the fermentation plant, wherein the fermentation plant is at least partially arranged in one or more units and is a three-dimensional brewing plant.

Inventors

  • J. Jenk Lautenbach
  • J.M. Norman
  • J. Norman

Assignees

  • 爱特啤酒生物科技有限公司

Dates

Publication Date
20260512
Application Date
20241011
Priority Date
20231013

Claims (20)

  1. 1. Apparatus for producing beer or another beverage or protein-containing product based on cereal, said apparatus comprising the following components: Brewing installation comprising means for producing a mash (1) from germinated and/or unmalted cereal, means for separating the mash (2) into a first substance component having a low solids content and a second substance component having a high solids content, means for producing beer (3) or a further beverage from the first substance component, and an output for the second substance component, A fermentation facility (4) for producing a protein-containing product based on cereal, comprising an input for a second material component, means for inoculating the second material component with a fungal inoculum of basidiomycetes and/or with an inoculum of other microorganisms, and means for fermenting the inoculated material component in submerged liquid culture, Means (5) for transporting a second material component from the output (2.1) of the brewing facility to the input (4.1) of the fermentation facility, characterized in that, The fermentation facility is at least partially arranged in one or more prefabricated three-dimensional space units and The brewing apparatus is a fixed position brewing apparatus.
  2. 2. The apparatus of claim 1, wherein at least one prefabricated three-dimensional space unit is a prefabricated three-dimensional space module.
  3. 3. The apparatus of claim 1 or 2, wherein the at least one prefabricated three-dimensional space unit is a container.
  4. 4. A plant according to one of claims 1 to 3, wherein each prefabricated three-dimensional space unit has at least one defined interface for connection with a further prefabricated three-dimensional space unit of the fermentation installation (4).
  5. 5. The apparatus according to one of claims 1 to 4, wherein the fermentation facility (4) comprises one or more prefabricated three-dimensional space units of the same type, wherein the number of prefabricated three-dimensional space units is selected so as to adapt the throughput of the fermentation facility to the yield of the second material component provided by the brewing facility and/or so as to adapt the yield of the fermentation facility to the predetermined yield of the protein-containing product.
  6. 6. Apparatus for manufacturing according to one of claims 1 to 5, wherein the apparatus for manufacturing a protein containing product comprises at least one of the following prefabricated three-dimensional space units: a prefabricated three-dimensional space unit (preparation unit (6)) for preparing the second substance component for fermentation, A prefabricated three-dimensional space unit (pre-fermentation unit (7)) for producing an inoculum for inoculating a main fermentation, A prefabricated three-dimensional space unit (main fermentation unit (8)) for carrying out the main fermentation with the inoculum and the second material component, A prefabricated three-dimensional space unit (product handling unit (9)) for dewatering and/or other final treatment of wet fungal mycelia from said main fermentation, A prefabricated three-dimensional space unit (product storage unit (24)) for storing said end product, A prefabricated three-dimensional space unit (liquid treatment unit (10)) for treating the final treated liquid from the wet fungal mycelia, Prefabricated three-dimensional space units (auxiliary medium units (13)) for water, steam, compressed air and/or other media of the production process, A prefabricated three-dimensional space unit (auxiliary medium treatment unit (14)) for treating water, compressed air, steam and/or other medium for the production of protein-containing products, Prefabricated three-dimensional space unit (energy unit (18)) for generating and/or storing electrical power, Prefabricated three-dimensional space unit (temperature control unit (19)) with heating and/or cooling means, Prefabricated three-dimensional space unit (cleaning unit (16)) with means for CIP cleaning, Prefabricated three-dimensional space unit (distribution unit (15)) for distributing media and/or energy and/or communication signals, A prefabricated three-dimensional space unit (buffer unit) for intermediate storage of the second substance component, A prefabricated three-dimensional space unit (control unit (20)) for controlling the fermentation installation and/or for communicating with an external control center spatially separated from the fermentation installation, A prefabricated three-dimensional space unit (laboratory unit (22)) for measuring and checking characteristics of the initial, intermediate and/or final products of the fermentation installation.
  7. 7. The apparatus according to one of claims 1 to 6, wherein the control unit (20) is configured to provide data about the status of the medium in the fermentation installation and/or the status of one or more components of the apparatus in real time to the external control center.
  8. 8. The device according to claim 6 or 7, comprising an external control center.
  9. 9. The apparatus according to claim 8, wherein the control center is configured to simulate the product, medium, machine, process and/or overall production in the fermentation facility (4) by means of data provided by the control unit.
  10. 10. The device according to one of claims 1 to 9, having one or more of the following features: A plurality of prefabricated three-dimensional space units are arranged side by side and/or one above the other, A plurality of prefabricated three-dimensional space units are disposed around one or more media containers, A plurality of prefabricated three-dimensional space units are arranged side by side in parallel, One or more prefabricated three-dimensional space units are oriented horizontally, and/or one or more containers are oriented vertically, A plurality of prefabricated three-dimensional space units are arranged side by side in groups.
  11. 11. The plant according to one of claims 1 to 10, wherein the pre-fermentation unit (7) and/or the main fermentation unit (8) is a tank container or is based on a tank container.
  12. 12. Apparatus according to one of claims 1 to 11, wherein one or more devices for fermentation have at least one independently arranged fermenter.
  13. 13. The apparatus of one of claims 3 to 12, wherein at least one container is a 20 foot container and/or at least one container is a 40 foot container and/or at least one container is a 45 foot container.
  14. 14. The apparatus of one of claims 1 to 13, wherein the prefabricated three-dimensional space unit is at least partially arranged on a foundation.
  15. 15. The apparatus according to one of claims 1 to 14, wherein the fermentation installation (4) is placed at least partly on a truck site beside the brewing installation for transporting away the waste or other brewery sub-streams.
  16. 16. The apparatus of one of claims 1 to 15, wherein the output is a discharge outlet of a filter tank for reject or a discharge outlet of a reject silo.
  17. 17. The apparatus according to one of claims 1 to 16, wherein the output of the brewing facility for the second substance component is connected via a pipe (5) and/or a pump and/or a buffer vessel to the inlet for the second substance component of the fermentation facility (4).
  18. 18. Apparatus according to one of claims 1 to 17, wherein the means for transporting the second material component from the output of the brewing facility to the input of the fermentation facility (4) comprise one or more transport vehicles.
  19. 19. Apparatus according to one of claims 1 to 18, wherein the output of the brewing facility is connected to the input of the fermentation facility (4) by a buffer container having means for sterilizing the second material component.
  20. 20. The apparatus according to one of claims 1 to 19, wherein the prefabricated three-dimensional space unit comprises lines for media and/or energy and/or communication in an upper region and/or one or more interfaces for connecting the lines with other prefabricated three-dimensional space units in an outer wall and/or a set, storage container, control means and/or electronic data processing facilities for production in a lower region.

Description

Apparatus for producing beer or another beverage and protein-containing product Technical Field The invention relates to a device for producing beer or another beverage and protein-containing products based on grains as input material. Background Malt is first produced from barley or another cereal in brewing beer. By malting, enzymes are released which produce maltose from the starch in the kernel for subsequent fermentation. For this saccharification process is necessary. In mashing, germinated and pulverized grains are mixed with brewing water under stirring and heated, the starch is enzymatically converted to maltose (Maltose), and the malt component is obtained as an extract. The liquid beer wort is separated from the solid component of the mash (so-called brewer's grains) by filtration in a filter tank or mash filter at a temperature of 72 to 80 ℃. The main product used in beer production is beer wort. The beer wort is boiled and hops are added thereto, thereby dissolving out its aromatic substances. Boiling also causes the beer wort to become sterile. After clarification of the beer wort, the fermentation process is introduced by cooling and adding yeast. During fermentation, maltose is converted to alcohol and carbonic acid. Particularly for small and medium regional breweries, further treatment of the large quantities of waste generated in the production of beer constitutes a problem. The brewery grain removed from the filter tank has a short microbiological shelf life of only a few days. Brewery grain is used as feed in dairy and fattening cattle, as fertilizer, for power and heat capture by means of biogas plants, and in combination with wood chips in the dry state for the production of heat energy by combustion. It is known to produce proteins for human nutrition by means of fungi. Thus, for example, yeasts have been used for protein production. A meat substitute product made from fermented mycelia of Fusarium oxysporum is sold under the trade name QuornTM. In indonesia, a traditional fermentation product "Tempeh" was produced by inoculating cooked soybeans with different rhizopus types. These fungi belong to the genus zygomycota. Cutting the fermented dough into pieces, frying, and eating. By fermentation, the proteins of the soybeans are promoted and the components damaging the digestion are decomposed. For several years, there have been efforts to utilize classical edible fungi in the class basidiomycetes for the production of proteins and/or aromatic substances, because they have a high protein content, form various aromas, and fungal proteins have a high biological value. In a professional paper, it is described that the production of protein （Zorn, H. et al. Upcycling of Food Industry Side Streams by Basidiomycetes for Production of a Vegan Protein Source, International Journal of Recycling of Organic Waste in Agriculture 2019, 8:447-445）. by fermentation of a by-product stream from the food industry using basidiomycetes, by fermentation with Pleurotus citrinopileatus, the nutritional value of apple pomace is greatly improved and the resulting biomass is considered as a suitable alternative protein source. The amino acid content increased from about 5% in the apple pomace to 24% in the fermented apple pomace and the fermented apple pomace showed high biological value up to 86 and thus indicated good nutritional value to humans. In another professional article （Zorn, H. et al. Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats, Mol. Nutr. Food Res. 2020, 64）, a physiological (anti-steatosis and anti-inflammatory) effect of biotechnology produced nutritional ingredients of oyster mushrooms in rat model studies is described. In another professional article （Aggelopoulos T. et al: Upgrading of Mixed Food Industry Side-Streams by Solid State Fermentation with P. ostreatus", Recycling, Bd. 3, Nr. 2, 2018, month 4, 1, page 12), the production of protein-containing fungal mycelia by fermentation of a matrix mixture comprising beer grains, malt hulls, cheese whey, molasses, orange and tomato paste agricultural industry by-products and waste is described using the basidiomycete Pleurotus ostreatus. The use of the mixture aims to avoid disposal of various agricultural industry by-products and waste materials and to exploit their different effects on fermentation, to produce proteins at low cost and to promote waste value and to minimize waste materials. The components of the matrix mixture are obtained from different sources, cheese whey from agricultural cooperatives, molasses from alcohol breweries, breweries' breweries and malt hulls, tomatoes and oranges from the local market. 25 different ingredients were mixed in the laboratory, the matrix mixture was sterilized at 120 ℃ for 15 minutes, and the different matrix mixtures were subjected to liquid surface fermentation with the aid of Pleurotus ostreatu