IE66377B1 - A method and apparatus for producing malt - Google Patents
A method and apparatus for producing maltInfo
- Publication number
- IE66377B1 IE66377B1 IE269391A IE269391A IE66377B1 IE 66377 B1 IE66377 B1 IE 66377B1 IE 269391 A IE269391 A IE 269391A IE 269391 A IE269391 A IE 269391A IE 66377 B1 IE66377 B1 IE 66377B1
- Authority
- IE
- Ireland
- Prior art keywords
- peat
- smoke
- temperature
- furnace
- monitoring
- Prior art date
Links
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims description 18
- 239000003415 peat Substances 0.000 claims abstract description 80
- 239000000779 smoke Substances 0.000 claims abstract description 54
- 239000000523 sample Substances 0.000 claims abstract description 8
- 238000012544 monitoring process Methods 0.000 claims description 19
- 235000013339 cereals Nutrition 0.000 claims description 10
- 150000004005 nitrosamines Chemical class 0.000 claims description 6
- 230000000391 smoking effect Effects 0.000 claims description 6
- 150000002989 phenols Chemical class 0.000 claims description 5
- 239000004464 cereal grain Substances 0.000 claims description 4
- 238000002485 combustion reaction Methods 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000004044 response Effects 0.000 claims description 2
- 241000209219 Hordeum Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000010276 construction Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Waste-Gas Treatment And Other Accessory Devices For Furnaces (AREA)
- Processing Of Solid Wastes (AREA)
- Incineration Of Waste (AREA)
Abstract
Peat flavoured malt is produced by generating peat smoke which is used to treat malt during kilning. The peat smoke is generated in an apparatus 1 comprising a furnace 2 with a grate 3 for supporting a bed 4 of peat. Peat for burning is delivered by a conveyor 10 and peat smoke from the furnace 2 is gathered by a cowl 20 for delivery into a kilning vessel 22. The delivered peat smoke is maintained at a temperature of between 25 DEG C and 55 DEG C by a control system including temperature probes 30, 31. Depending on the temperature recorded by the probes 30, 31 a valving door is moved by a ram 36 to maintain desired burning conditions.
Description
method and apparatus for producing malt
The invention relates to a method of producing malt from cereal grain,, particularly barley. More particularly, the invention relates to method of producing a peat flavoured .5 malt.
Statements of Invention
According to the invention there is provided a method for producing a peat flavoured malt comprising the steps of;
generating peat smoke, treating cereal grain with the peat smoke, steeping the grain, germinating the steeped grain, and kilning the germinated grain to produce peat flavoured malt, wherein the peat smoke is generated by;
burning peat in a furnace, monitoring the temperature of the furnace, and/or the peat smoke generated, and regulating the temperature of the peat smoke to between 25°C and 55°C to deliver only peat smoke having a high concentration of phenols and a low concentration of nitrosamines to the peat smoking process.
In one embodiment of the invention the temperatures are monitored indirectly by monitoring the temperature of surfaces in contact with the burning peat and/or the peat smoke.
In one embodiment of the invention the temperature is regulated by adjusting the flow of combustion air to the peat furnace.
In one embodiment of the invention both the temperature of the furnace and the temperature of the peat smoke are monitored.
In another aspect the invention provides an apparatus for generating peat smoke for use in producing peat flavoured malt, the apparatus comprising a furnace having a fire grate, an inlet for receiving peat and an ash pit, an air inlet and a discharge smoke outlet, smoke from the outlet being delivered through a cowl to a smoke transfer duct, and temperature monitoring means for monitoring the temperature of the peat smoke to deliver only peat smoke having a high concentration of phenols and a low concentration of nitrosamines to a peat smoking process.
In one embodiment of the invention the temperature monitoring means is an indirect monitoring means for monitoring the temperature of surfaces in contact with the burning peat and/or peat smoke. The monitoring means may for example comprise surface contact temperature probes.
In one embodiment of the invention an air control valve is provided on the air inlet which is operated in response to the temperature of the peat smoke to maintain the temperature of the peat smoke in the range of 25°C to 55°C.
The invention also provides peat flavoured malt whenever prepared by the method of the invention or using the apparatus of the invention.
Detailed Description of the Invention
The invention will be more clearly understood from the following description thereof given by way of example only with reference to the accompanying drawings in which;
Fig. 1 is a side elevational view of an apparatus for generating peat smoke according to the invention, and
Fig.. 2 is a perspective view of portion of the apparatus of Fig. 1.
Peat flavoured malt is used in the production of peat flavoured whiskey. The flavoured malt is produced by generating peat smoke, steeping cereal grain such as barley to increase the moisture level to between 45 and 50 %, germinating the steeped grain and subsequently kilning the germinated grain and treating the grain during kilning with peat smoke to produce peat flavoured malt.
An apparatus for generating peat smoke according to the invention and indicated generally by the reference numeral 1 is illustrated in the drawings. The apparatus 1 comprises a furnace 2 having a grate 3 for supporting a bed 4 of peat. An ash pit 5 having an access door as provided underneath the grate 3. Peat for burning is delivered by a conveyer 10 through a peat and air inlet 11 onto the grate 3. Peat smoke generated by the furnace 2 is gathered by a cowl 20 in which the opening 11 is provided and which delivers the peat smoke into a duct 21 for delivery into a kilning vessel 22 where the peat smoke is delivered through a bed of grain.
Means for ensuring that the temperature of this peat smoke delivered through the delivery duct 21 is maintained in the range 25°C to 55°C is provided by temperature monitoring means, in this case comprising a furnace temperature probe 30 and a cowl temperature probe 31. Both of the probes 30, 31 monitor the temperature of the furnace and the peat smoke indirectly by monitoring surfaces, namely the surface of the furnace and cowl respectively in contact with the burning peat and peat smoke. To ensure a high level of phenols in the smoke and most importantly a low level of nitrosamines the temperature of the smoke must be maintained at a temperature in the range of 25°C to 55°C. The temperature rise and fall is detected by the probes 30, 31. The operating conditions of the furnace may be altered to ensure that the temperature is maintained in the desired range. The inlet 11 is provided with a valving door 35 which is movable by a ram 36 in the direction of the arrows X in Fig. 2 to open and close the valving door 35 and adjust the air supply to the furnace, as required, to maintain the desired temperature of the peat smoke.
While the temperature of the furnace is important in providing an early warning of changes in the combustion conditions we have found that the temperature of the cowl is particularly important in monitoring changes in the combustion conditions and hence the smoke temperature.
- 6 The method and apparatus of the invention offers veryconsiderable advantages by providing a method and means by which the contents of the peat smoke used in peat smoking process may be determined and controlled to ensure that only the ingredients having desirable properties are used in the smoking process and keeping the concentration of the ingredients such as nitrosamines, which have a potential detrimental effect, to a minimum.
Many variations on the specific embodiment of the invention 10 described will be readily apparent and accordingly the invention is not limited to the embodiments hereinbefore described which may be varied in both construction and detail.
Claims (12)
1. A method for producing a peat flavoured malt comprising the steps of; generating peat smoke, 5 treating cereal grain with the peat smoke, steeping the grain, germinating the steeped grain, and kilning the germinated grain to produce peat flavoured malt, 10 wherein the peat smoke is generated by; burning peat in a furnace, monitoring the temperature of the furnace, and/or the peat smoke generated, and regulating the temperature of the peat smoke to 15 between 25°C and 55°C to deliver only peat smoke having a high concentration of phenols and a low - 8 concentration of nitrosamines to the peat smoking process .
2. A method as claimed in claim 1 wherein the temperatures are monitored indirectly by monitoring the temperature of surfaces in contact with the burning peat and/or the peat smoke.
3. A method as claimed in claim 1 or 2 wherein the temperature of the peat smoke is regulated by adjusting the flow of combustion air to the peat furnace.
4. A method as claimed in any of claims 1 to 3 wherein both the temperature of the furnace and the temperature of the peat smoke are monitored.
5. A method substantially as hereinbefore described with reference to the accompanying drawings.
6. Peat flavoured malt whenever produced by a method as claimed in any preceding claim.
7. An apparatus for generating peat smoke for use in producing peat flavoured malt, the apparatus comprising a furnace having a fire grate, an inlet for receiving peat and an ash pit, an air inlet and a discharge smoke outlet, smoke from the outlet being delivered through a cowl to a smoke transfer duct, and temperature monitoring means for monitoring the temperature of the peat smoke to deliver only peat smoke having a high concentration of phenols and a low concentration of nitrosamines to a peat smoking process.
8. Apparatus as claimed in claim 7 wherein the temperature monitoring means is an indirect monitoring means for monitoring the temperature of surfaces in contact with the burning peat and/or peat smoke.
9. Apparatus as claimed in claim 8 wherein the monitoring means comprises surface contact temperature probes.
10. Apparatus as claimed in any of claims 7 to 9 wherein an air control valve is provided on the air inlet which is operated in response to the temperature of the peat smoke to maintain the temperature of the peat smoke in the range of from 25°C to 55°C.
11. Apparatus substantially as hereinbefore described with reference to the accompanying drawings.
12. Peat flavoured malt whenever prepared using an apparatus as claimed in any of claims 7 to 11.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE269391A IE66377B1 (en) | 1991-07-31 | 1991-07-31 | A method and apparatus for producing malt |
| GB9212479A GB2258131B (en) | 1991-07-31 | 1992-06-12 | A method and apparatus for producing malt |
| ZA924432A ZA924432B (en) | 1991-07-31 | 1992-06-17 | A method and apparatus for producing malt. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE269391A IE66377B1 (en) | 1991-07-31 | 1991-07-31 | A method and apparatus for producing malt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE912693A1 IE912693A1 (en) | 1993-02-10 |
| IE66377B1 true IE66377B1 (en) | 1995-12-27 |
Family
ID=11036065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE269391A IE66377B1 (en) | 1991-07-31 | 1991-07-31 | A method and apparatus for producing malt |
Country Status (3)
| Country | Link |
|---|---|
| GB (1) | GB2258131B (en) |
| IE (1) | IE66377B1 (en) |
| ZA (1) | ZA924432B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2198914C2 (en) * | 2000-02-21 | 2003-02-20 | Общество с ограниченной ответственностью "Выборгское пиво" | Method of beer preparation |
| GR1009166B (en) * | 2016-05-26 | 2017-11-30 | Δημητριος Αντωνιου Αγγελουσης | Smoked tsipouro and production methdo thereof |
| CN107841397B (en) * | 2017-11-14 | 2023-11-03 | 扬州显业集团有限公司 | Special malt baking system drum |
| CA3141324A1 (en) * | 2019-05-31 | 2020-12-03 | Brother Justus Whiskey Co. | Composition and method for making distilled spirit |
| NL2024945B1 (en) * | 2020-02-19 | 2021-10-06 | Theodorus Maria Koster Erik | Method for preparing brandy |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1503765A (en) * | 1976-11-09 | 1978-03-15 | Bathgate G | Process for the application of peat smoke to barley malt |
-
1991
- 1991-07-31 IE IE269391A patent/IE66377B1/en not_active IP Right Cessation
-
1992
- 1992-06-12 GB GB9212479A patent/GB2258131B/en not_active Expired - Fee Related
- 1992-06-17 ZA ZA924432A patent/ZA924432B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ZA924432B (en) | 1993-04-07 |
| IE912693A1 (en) | 1993-02-10 |
| GB2258131A (en) | 1993-02-03 |
| GB9212479D0 (en) | 1992-07-22 |
| GB2258131B (en) | 1994-06-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Patent lapsed |