New Brewhouse in Suntory's Kyoto Brewery with Recent Technology Toward the Coming Century
MBAA TQ vol. 38, Number 1, 2001, Pages 23-31 |
VIEW ARTICLE
Osamu Takemura (1), A. Kogin (1), H. Sotome (1), Y.
Tatumi (1), Y. Umezawa (2), K. Oka (2), M. Uchida (3), T. Morita (1), H. Ikeda
(1), and Y. Kakimi (1). 1. Kyoto Brewery, Suntory Limited, Kyoto, Japan. 2. Production Division, Suntory Limited, Kyoto
Japan. 3. Research Institute for New Product Development, Kyoto, Japan. Paper presented at the World Brewing Congress 2000, Orlando, Florida, USA.
Abstract
In Suntory's Kyoto Brewery, a new brewhouse having 1,000hL brew length and 10 brews/day capacity was started in 1999. All of the quality requirements that could effectively be realized in the basic facility design of this brewhouse were achieved by using Quality Function Deployment (QFD). Other various innovative technologies also were successfully introduced into this brewhouse for high
quality and high efficiency. Our goals were: 1. To Reduce oxygen uptake at mashing-in. 2. To Reduce shear stress during mashing and mash transfer. 3. To be able to lauter any kind of wort without any trouble from turbidity or solids in the final wort. 4. To Reduce the thermal load during wort boiling. 5. To Reduce the hot beak amount in the wort. 6. To achieve energy savings and effective process management. In this paper, we will discuss beer quality and stability. We will also present a computer-aided process management system that has made it possible to reduce manpower, and energy savings in this
brewhouse.
Keywords: brewhouse technology, oxygen uptake at mashing-in, flavor stability, shear stress, thermal load, energy saving
S�ntesis
En la cervecer�a de Suntory de Kyoto, se abri� una nueva casa cervecera en 1999 de gran capacidad. Todos los requisitos de
calidad que pudieron haberse realizado efectivamente en el dise�o b�sico de esta casa cervecera fueron logrados usando el Despliegue de Funci�n de Calidad (QFD). Otras tecnolog�as innovadoras variadas fueron tambi�n introducidas con �xito en esta casa cervecera para una calidad mayor y una eficiencia mayor. Nuestras metas fueron: 1. El reducir la captura de ox�geno durante la producci�n de malta remojada. 2. El reducir el estr�s del cortado durante la producci�n de malta remojada y la transferencia de malta. 3. Poder obtener cualquier tipo de mosto sin ning�n problema de turbiedad o s�lidos en el mosto final. 4. El reducir la carga t�rmica durante el cocimiento del mosto. 5. El reducir la cantidad de punta caliente en el mosto. 6. El alcanzar un ahorro de energ�a y un manejo de proceso efectivo. En este documento, discutiremos la calidad y la estabilidad de la cerveza. Nosotros tambi�n presentaremos un sistema de manejo de proceso auxiliado por computadora que ha hecho posible el reducir la mano de obra y el ahorro de energ�a en esta casa cervecera.
