JP3453243B2 - Determination method of measurement error correction coefficient of automatic sugar content measuring device in wort boiling kettle in beer production process - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for obtaining a measurement error correction coefficient of an automatic sugar content measuring instrument in a wort boiling kettle in a beer manufacturing process.

[0002]

2. Description of the Related Art Grinded malt (and starch powdery auxiliary material) in the preparation process in the beer manufacturing process
Is mixed with warm water, and the malt's own enzyme lowers the molecular weight to convert it to maish (saccharified moromi), and this maish is separated into impurities (beer lees) by filtration and becomes wort.

The filtered wort is transferred to a wort boiling kettle, combined with a wash-out liquid of beer lees, and then hops are added to heat and boil (boiling step).

[0004] The boiled wort is sent to a whirlpool tank for separating and removing solids, and then sent to a closed heat exchanger (Walt cooler) to add yeast (about 5 to 5). 8 ° C.). Then, the cooled wort (cold wort) is transferred to a fermentation tank, and alcohol fermentation is carried out in this fermentation tank together with addition of brewer's yeast. The cold wort cooled by the heat exchanger is measured for its sugar content (hereinafter referred to as "cold malt sugar content") in order to prevent variations in the quality of beer before being sent to a fermentation tank (this setting). The sugar content depends on the type of beer).

In order to obtain this target "cold barley sugar content", the following operation has been conventionally performed in the above boiling step. That is, the amount of wort in the wort boiling pot (hereinafter referred to as “finished amount”) and the sugar content of the wort in the wort boiling pot (hereinafter referred to as “finished sugar content”) at the time when the predetermined boiling is completed. Measured manually, based on this measured value, calculate the amount of boiling water to be added so that the above "cold malt sugar" can be obtained, add the calculated hot water to the wort boiling kettle, The amount of soup fried was determined (the amount of "finished amount" plus a certain amount of "hot water" is called "worth fried amount"), and the sugar content was adjusted. In this calculation, a correction coefficient that takes into account the thermal expansion of the finished wort, the contraction rate after cooling, the expansion of the wort boiling kettle, etc. was used.

[0006]

However, in such a conventional method for determining the frying amount, the operator manually measures the finished sugar content in the wort boiling pot each time. In other words, the reality is that the operator collects wort with a sampling pump and manually measures this with a vibration densitometer every time. In addition, after the measurement is completed for manual measurement, the container must be washed and set again for the next sampling. Therefore, the work efficiency is low, and the measured values may vary due to the manual measurement, and improvement is desired from the viewpoints of both work efficiency and quality control. In order to deal with this, a method of measuring the sugar content using an automatic sugar content measuring device was also examined, but with the normal method, the value input by the automatic measurement has a large error and cannot be used at present. .

The present invention was devised on the basis of such an actual situation, and an object thereof is to put an automatic sugar content measuring device into practical use, which has hitherto been considered unusable due to a large measuring error. In order to do so, it is to provide a method of determining a correction coefficient for an automatic sugar content measurement value. As a result, it is possible to realize the use of the automatic sugar content measuring device, and it can be expected that the problems in the process and the quality, which have been conventionally desired to be improved, will be solved.

[0008]

In order to solve the above-mentioned problems, the present invention provides a method for obtaining a measurement error correction coefficient of an automatic sugar content measuring instrument in a wort boiling kettle in a beer manufacturing process, in which a target cold malt sugar content is obtained. Set the value, measure the finished amount and finished sugar content in the wort boiling kettle, determine the wort fried amount using the correction coefficient according to the measurement method of the finished sugar content, and wort fried with this wort fried amount After cooling the wort, the actual cold malt sugar S is measured, and the cold malt sugar S is measured.
Using the wort frying amount F and the finished sugar content C _a by the automatic sugar content measuring device, a measurement error correction coefficient Y is calculated from the following formula (A).
_Configured to find _a .

Y _a = (wort frying amount F × cold wort sugar content S) / (finished amount V × finished sugar content C _a ) ... Formula (A) Also, when determining the wort frying amount, the first wort frying amount is determined. Is configured to be calculated using the manually measured finished sugar content and the corresponding correction coefficient.

In determining the wort frying amount, the n-th wort frying amount after the second wort is the finished sugar content and the n-1 th measurement automatically measured in the n-th wort frying.
It is configured to be obtained using the measurement error correction coefficient obtained by the fried wort for the second time.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below.

The present invention is a method for obtaining a measurement error correction coefficient of the sugar content of wort measured by an automatic sugar content measuring instrument in a wort boiling kettle in a beer manufacturing process.

First, a schematic process of a beer manufacturing process in which the main part of the present invention is involved will be described. In the preparation step in the beer production process, malt crushed after malting (and starchy raw material) is mixed with warm water, and the malt itself converts it into low molecular weight and transforms it into maish (saccharified moromi). Impurities (beer lees) are separated from the maish by filtration and become wort. The main purpose of the preparation is to hydrolyze the carbohydrates and nitrogen compounds in malt to the extent that is convenient for yeast fermentation and beer quality (especially taste, foam retention, cloudiness durability, etc.).
This is to collect this in wort with the highest possible yield.

Then, the filtered wort is transferred to a wort boiling kettle 1 (walt pan) as shown in FIG.
After being combined with the wash-out liquid of beer lees, hops are added and heated and boiled (boiling step). The boiling is performed by, for example, violently boiling and boiling by indirect heating with steam or high-pressure superheated water. By this boiling, all the active enzymes of malt are destroyed and the heat-coagulable protein is also removed, while the α-acid of the hop resin is heat-denatured, and bitterness peculiar to beer is expressed.

The boiled wort is sent to a closed heat exchanger 7 (Walt cooler 7) as shown in FIG.
Here, it is cooled to the yeast addition temperature (about 5-8 ° C). In addition, a hop strainer for removing hop lees and a swirling separation tank (Wirlebourg tank) for removing heat coagulated matter may be provided on the way from the boiling pot 1 to the heat exchanger 7. , When using so-called processed hops,
The use of hop strainers is omitted.

The wort thus cooled (cold wort)
Is transferred to one of the predetermined fermentation tanks 11, 12, and 13, and alcohol fermentation is performed in this fermentation tank with addition of brewer's yeast. Incidentally, the cold wort cooled by the heat exchanger, before being sent to the fermentation tank, in order to prevent variations in the quality of beer, its sugar content (hereinafter,
The “cold sugar content”) is manually and accurately measured, and it is confirmed that the measured value is within a predetermined setting range. The sugar content to be set usually differs depending on the kind of beer.

In order to obtain this target value of "cold sugar content", in the boiling step in the above wort boiling kettle 1, hot water is added to the wort boiling kettle, so-called hot water is carried out, and wort fried. The amount (the amount of "finished amount" at the completion of the boiling process plus the predetermined amount of "boiled water") is determined. In determining the wort frying amount, in the present invention, the "finished sugar content" of the wort boiling kettle 1 is obtained by an automatic sugar content measuring device, and an appropriate wort frying amount is determined using this value. Determine the correction factor for automatic sugar content measurements.

The method of determining the correction coefficient will be described below.
The first wort fried, the second wort fried, the third wort fried, and so on will be described in order.

Operation 1 (First wort frying) (1) As shown in FIG. 1, wort is put into the wort boiling pot 1. After the addition of wort, a boiling operation is performed at a predetermined temperature for a predetermined time, and the wort amount and the wort sugar content after completion of the boiling operation, that is, the finished amount V ₁ and the finished sugar content C _a1 are measured, respectively. The finished amount V ₁ is measured using a liquid level gauge in a boiling pot. The finished sugar content C _a1 is measured using an automatic sugar content measuring device when frying the wort in a line from a boiling pot to a whirlpool tank. Examples of the automatic sugar content measuring device include a device using an ultrasonic sensor. The measurement of this product includes a measurement error.

As described above, since wort is boiled by adding hops, it is diluted by adding hot water (using hot water) to a sugar content required in a subsequent step (cold wheat step or fermentation step). It The required sugar content also varies depending on the type of beer.

At this time, it is necessary to determine how much the dilution amount, that is, the amount of hot water should be. This amount of hot water W
_1, sets a target value of the wort sugar content (target Hiyamugi sugar content) First after the heat exchanger 7 (Walt cooler 7), using the value to determine the wort fried amount F ₁ from the following formula (1) It is decided by. In the formula (1) below, the amount F ₁ of fried wort is (the amount of finished product V ₁ + the amount of hot water W ₁ ).

Fried wort amount F ₁ = (finished amount V ₁ × finished sugar content C ^* ) / target cold wort sugar content C _f × correction coefficient Y ^* ... Equation (1) Here, the finished sugar content C ^* is calculated by a conventional manual method. The correction coefficient Y ^* is a value obtained by measuring the sugar content, and the correction coefficient Y ^* is a correction coefficient in the conventional manual sugar content measurement. It should be noted that the correction coefficient Y ^* does not take into account the error correction of the automatic sugar content measuring device. The correction coefficient Y ^* is determined in consideration of the thermal expansion coefficient of the finished wort, the contraction rate after cooling, the coefficient of thermal expansion coefficient of the kettle, and the like. For example, use a value of 0.965 for a certain beer variety. Is experimentally sought.

A predetermined amount of hot water (amount W _{1 of} hot water) is added to the wort with a finished amount V ₁ to dilute it so that the amount of deep-fried wort F ₁ calculated using the above formula (1) is obtained. The amount of hot water is counted by another flow meter. Further, the wort frying amount F ₁ is a calculated value calculated using the above formula (1).

The wort thus treated is sent to the heat exchanger 7 (Walt cooler 7) which is a post-process. In the heat exchanger 7, the wort is cooled to about 5 to 8 ° C., and then the wort sugar content (cold wort sugar S ₁ ) is manually and accurately measured.
The measurement accuracy of the cold malt sugar content S ₁ is sufficiently reliable.

Generally, the finished sugar content C _a1 measured automatically is obtained.
Since the value of contains an error, the cold malt sugar content S ₁ and the target cold malt sugar content C _f do not match. Therefore, the correction coefficient Y ^* in the above equation (1) is corrected to the correction coefficient Y _a1 in consideration of the measurement error in the automatic sugar content measurement using the following equation (2).

Y _a1 = (wort frying amount F ₁ x cold wort sugar content S ₁ ) / (finished amount V ₁ × finished sugar content C _a1 ) ... Formula (2) Here, the finished amount V ₁ is in a wort kettle It is measured using a liquid level gauge. The finished sugar content C _a1 is measured by using an automatic sugar content measuring device at the time of frying the wort from the wort boiling kettle line in the whirlpool tank, and includes an error of the measuring device itself. The frying amount F ₁ is a value calculated using the above formula (1). Cold sugar content S ₁ is the heat exchanger 7
After cooling with (Walt cooler 7), it is the value measured manually for sugar content. As described above, the measurement accuracy is reliable.

By the first frying operation as described above, the correction coefficient Y _a1 in consideration of the measurement error in the automatic sugar content measurement is obtained by using the above equation (2). This correction coefficient Y _a1
Is used to perform the next second wort frying operation.

Operation 2 (Second wort frying) (1) As shown in FIG. 1, the following new wort is put into the wort boiling pot 1. A boiling operation is performed at a predetermined temperature for a predetermined time, and the wort amount and the wort sugar content after completion of the boiling operation, that is, the finished amount V ₂ and the finished sugar content C _a2 are measured. The finished amount V ₂ is measured using a liquid level gauge in a boiling pot. Further, the finished sugar content C _a2 is measured by using an automatic sugar content measuring device in a boiling pot.

Since the wort is boiled by adding hops as described above, it is diluted by adding hot water (using the hot water) to the sugar content required in the subsequent step (cold wort step or fermentation step). It

At this time, it is necessary to determine how much the dilution amount, that is, the amount of hot water should be. For this amount of hot water, first, a target value of the wort sugar content (target cold wort sugar content) after the heat exchanger 7 (Walt cooler 7) is set, and the value is used to determine the amount W ₂ of hot water from the following formula (3). To do. In the formula (3) below, the amount F ₂ of fried wort is (the amount of finished product V ₂ + the amount of hot water W ₂ ).

Fried wort amount F ₂ = (finished amount V ₂ × finished sugar content C _a2 ) / target cold wort sugar content C _f × correction coefficient Y _a1 (3) where the finished sugar content C _a2 is an automatic sugar content measuring device. Is a value automatically measured by the above, and the correction coefficient Y _a1 is 1
It is a correction coefficient in the automatic sugar content measurement obtained by the second operation. The correction coefficient Y _a1 takes into consideration the correction of the error of the automatic sugar content measuring device due to the first operation.

A predetermined amount of hot water (amount W _{2 of} hot water) is added to the wort having a finished amount V ₂ to dilute it so that the amount of deep-fried wort F ₂ calculated using the above formula (3) is obtained. The diluted wort amount F ₂ is a calculated value calculated using the above formula (3).

The wort thus treated is sent to the heat exchanger 7 (Walt cooler 7) which is a post-process. In the heat exchanger 7, the wort is cooled to about 5 to 8 ° C., and then the wort sugar content (cold wort sugar S ₂ ) is accurately measured manually.
The measurement accuracy of the cold malt sugar content S ₂ is sufficiently reliable.

If the first correction coefficient Y _a1 is perfect, the cold malt sugar content S ₂ and the target cold malt sugar content C _f match. However, the correction by the correction coefficient Y _a1 is rarely perfect, and normally, the cold malt sugar content S ₂ and the target cold malt sugar content C _f do not completely match.
Therefore, the correction coefficient Y _a2 is further obtained based on the data of the second operation.

Y _a2 = (wort frying amount F ₂ × cold wort S ₂ ) / (finished amount V ₂ × finished sugar C _a2 ) ... Formula (4) Here, the finished amount V ₂ is in a wort kettle It is measured using a liquid level gauge. The finished sugar content C _a2 is measured using an automatic sugar content measuring device in a wort boiling kettle, and the error is usually not completely corrected. The frying amount F ₂ is a calculated value calculated using the above formula (3). The cold barley sugar content S ₂ is a value measured after manually cooling the sugar content in the heat exchanger 7 (Walt cooler 7). The measurement accuracy is reliable as mentioned above.

By the second operation of frying the wort, the correction coefficient Y _a2 in consideration of the measurement error of the automatic sugar content measurement is obtained by using the above formula (4). This correction coefficient Y _a2
Is used to perform the following third wort frying operation.

Operation 3 The operation 2 is carried out in accordance with the above operation 2 to obtain the correction coefficient Y _a3 in consideration of the measurement error in the automatic sugar content measurement.

Operation 4 and operation 5 Further, similarly, operation 4 and operation 5 are performed to obtain the correction coefficient Y _a4 and the correction coefficient Y _a5 , respectively. Further, the correction coefficient Y _a6 , ... Is _{calculated as} necessary.

The correction coefficient thus obtained is finally set as an average value of, for example, 5 or more, and this average value may be finally set as the correction coefficient for the automatic sugar content measurement value in the beer manufacturing process. .

Further, in the method of the present invention, the correction coefficient of the automatic sugar content measurement value can be obtained for each variety by changing the target cold barley sugar content value to a value corresponding to the variety.

[0041]

The method of obtaining the measurement error correction coefficient of the automatic sugar content measuring device in the wort boiling kettle in the beer manufacturing process of the present invention is to set a target cold malt sugar content value, and to finish and finish the wort boiling kettle. Measure the sugar content, determine the wort frying amount using the correction coefficient according to the measuring method of the finished sugar content, wort frying with this wort frying amount, after cooling the wort, the actual cold wort sugar S Is measured, and the measurement error correction coefficient Y _a is obtained from the following formula (A) using the cold malt sugar content S, the wort frying amount F, and the finished sugar content C _a measured by the automatic sugar content measuring device.

Y _a = (wort frying amount F × cold wort sugar content S) / (finished amount V × finished sugar content C _a ) ... Formula (A) Then, by using this correction coefficient, conventionally, a measurement error is large. It has become possible to put into practical use the automatic sugar content measuring instrument that was said to be unusable. This allows
The wort can be fried automatically and labor saving and quality stability can be realized.

[Brief description of drawings]

FIG. 1 is a diagram showing a schematic flow of a beer manufacturing process in which a main part of the present invention is involved.

[Explanation of symbols]

1 ... boiling pot 7 ... Heat exchanger 11, 12, 13 ... Fermentation tank

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Claims (3)

(57) [Claims] 1. A method for obtaining a measurement error correction coefficient of an automatic sugar content measuring device in a wort boiling kettle in a beer manufacturing process, wherein a target cold malt sugar content value is set, and a finished amount and a finished sugar content in the wort boiling kettle are measured. Then, the wort fried amount is determined by using the correction coefficient according to the measuring method of the finished sugar content, the wort is fried by this wort fried amount, and the actual cold wort sugar S is measured after cooling the wort. , Its cold sugar content S, wort frying amount F, and finished sugar content C _a by an automatic sugar content measuring device
A method for determining a measurement error correction coefficient of an automatic sugar content measuring instrument, characterized in that the measurement error correction coefficient Y _a is obtained from the following formula (A) using Y _a = (Frying amount F × cold wort sugar content S) / (finished amount V × finished sugar content C _a ) ... Formula (A) 2. The automatic sugar content measuring device according to claim 1, wherein when determining the wort frying amount, the first wort frying amount is obtained by using a manually measured finished sugar content and a correction coefficient corresponding thereto. How to determine the error correction coefficient. 3. In determining the wort frying amount, the n-th wort frying amount after the second time is the finished sugar content automatically measured in the n-th wort frying and the (n-1) -th wort amount. The method for determining a measurement error correction coefficient of an automatic sugar content measuring instrument according to claim 1, which is obtained by using a measurement error correction coefficient obtained by wort frying.