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(12) Patent Application Publication (10) Pub. No.: US 2012/0058221 A1 Muller-Affermann (43) Pub

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(12) Patent Application Publication (10) Pub. No.: US 2012/0058221 A1 Muller-Affermann (43) Pub US 20120058221A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2012/0058221 A1 Muller-Affermann (43) Pub. Date: Mar. 8, 2012 (54) MASHING METHOD FOR THE Publication Classification PRODUCTION OF KVASSWORT (51) Int. Cl. (75) Inventor: Konrad Muller-Affermann, CI2C 704 (2006.01) Freising (DE) CI2C 7/20 (2006.01) CI2C 7/165. (2006.01) (73) Assignee: KRONES AG, Neutraubling (DE) CI2C5/02 (2006.01) CI2C 7/053 (2006.01) (21) Appl. No.: 13/266,852 CI2C 7/16 (2006.01) (22) PCT Fled: Apr. 28, 2010 (52) U.S. Cl. .......................................................... 426/16 (86) PCT NO.: PCT/EP201 O/OO261O (57) ABSTRACT S371 (c)(1), A mashing method for producing kvass wort and a method for producing kvass wort concentrate and kvass, where a first (2), (4) Date: Nov. 21, 2011 portion of mash, in particular a portion of rye mash, is mashed (30) Foreign Application Priority Data and is heated to a temperature lying below the boiling point (s.90°), a second portion of mash is mashed, and the mixed May 8, 2009 (DE) ...................... 10 2009 O2O 386.9 first and second portions of mash are heated in stages. Patent Application Publication Mar. 8, 2012 Sheet 1 of 3 US 2012/0058221 A1 Patent Application Publication Mar. 8, 2012 Sheet 2 of 3 US 2012/0058221 A1 s S a s - as a sea assers as a was as a sea as a sa a.s.p.s. as a R . war - her - r is are are e is a e - rer - a lear a O VA. As -- a - -area - -ar. - A. 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So, if certain tempera ture levels are skipped, important enzymes can only function CROSS-REFERENCE TO RELATED in a restricted way, or they can even be damaged, so that a APPLICATION conversion of certain classes of Substances is prevented or 0001. The present application claims the benefit of priority aggravated. Therefore, only a portion of the hot raw grain of International Patent Application No. PCT/EP2010/ mash is in each case scalded to the malt mash (in FIG. 3 002610, filed Apr. 28, 2010, which application claims priority represented in a dashed line) to thus cause temperature rise in of German Application No. DE 102009020386.9, filed May 8, stages. The final mash now has a concentration of e.g. 12 to 2010. The entire text of the priority application is incorpo 169 Plato. 0007 As the raw grain mash can only be added to the rated herein by reference in its entirety. colder malt mash in stages, two mashing devices, i.e. for FIELD OF THE DISCLOSURE example two mashtuns, are blocked for a long period, so that no high brew cycle is possible with only two vessels. In 0002 The disclosure relates to a mashing method for the beverage production, however, 10 to 14 brews per day are production of kvass wort and a method of producing kvass. desirable. A high brew cycle can thus only be realized by providing a great amount of equipment (e.g. mash or buffer BACKGROUND tanks). Moreover, energy consumption is high in the known 0003. Kvass is a very old beverage which is traditionally mash process. Furthermore, in this procedure, the process made of bread, cereals, malts and Sugar, and to which other waste heat cannot be optimally utilized. Vegetable Substances are often added. Fermentation is in most cases effected with a mixed culture of yeasts and lactic acid SUMMARY OF THE DISCLOSURE bacteria, so that the Soft drink containing carbon dioxide has an appreciable acid, while it only contains little alcohol. A 0008 Starting from this situation an aspect of the present constitutional effect has been attributed to kvass already for disclosure is to provide an energy-saving, improved mashing centuries, and in Russia, the Ukraine and other countries of method for the production of kvass wort which can then be Eastern Europe, it counts among the national drinks. In recent further processed to kvass wort concentrate or directly to years, this traditional product experienced a boost mainly in kvass. Russia and the Ukraine. 0009. By the first portion of mash now being no longer 0004 Today, kvass is often produced in a 50-year-old heated to the boiling point (ca. 100°C.) in mashing according plant and a technology which is equally old. In the classic to the present disclosure, energy consumption can be reduced production process, sometimes considerable problems occur here. Moreover, the advantage here is that the hot first portion as a result of the rye contents, as rye contains, for example, of mash does not have to be added to the second colder portion Substances such as pentosans, which, when they are insuffi of mash in stages, but that the two portions of mash can rather ciently decomposed or a lot of oxygen is introduced, can have be mixed at a time, because the mixing temperature then does a strong viscosity-increasing effect and thereby have negative not excessively rise, i.e.
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