• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
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  • 优先权
    • 专利摘要:
    A method for preparing beer concentrate comprising the following steps: a) Subjecting beer or cider (1) to a first concentration step comprising ultrafiltration (A) to produce a retentate (2) and a fraction comprising alcohol and volatile flavor components (3), wherein the retentate (2) is characterized by the concentration of non-filterable components equal to or higher than 20% (w / w), preferably 30% (w / w), most preferably 40% ( w / w), as calculated by density measurement corrected for the alcohol content; b) Subjecting the fraction comprising alcohol and volatile flavor components (3) to a subsequent concentration step (B) comprising freeze concentration, nanofiltration, adsorption, or reverse osmosis, so as to form a concentrated fraction comprising alcohol and volatile flavor components (4) and a residual fraction (5) ) to obtain.
    公开号:BE1025551B1
    申请号:E2017/5871
    申请日:2017-11-30
    公开日:2019-04-09
    发明作者:Andre Joao；Miguel Monsanto
    申请人:Anheuser-Busch Inbev S.A.；
    IPC主号:
    专利说明:

    Process for the production of a beer or cider concentrate
    Technical area
    The present invention relates to a method for preparing beer or cider concentrate consisting of alcohol and flavor components, and beer or cider prepared therewith, respectively. In particular, the invention relates to a two-step concentration method, wherein the first step has an ultrafiltration resulting in a concentrated retentate and a fraction of aqueous permeate consisting of alcohol and volatile flavor components, and wherein the second step has a subsequent concentration step of the permeate by freeze concentration, adsorption, nanofiltration, reverse osmosis and / or combinations thereof.
    BACKGROUND OF THE INVENTION
    The major advantage of the production of concentrates is the reduction in weight and volume that makes it possible to save on storage and transport costs, as well as the frequently occurring beneficial effect on improving the shelf life of a product. Because beer and many other alcoholic beverages are generally 80 to 90% water, it is widely recognized that the most economical way to store and distribute them over large distances is in the form of a concentrate.
    In principle, a concentrate can be reconstituted into it at any place or time
    BE2017 / 5871 initial product by adding the solvent, usually water. However, it is not easy to produce a beer or cider-like beverage concentrate, with the biggest obstacle being the fact that most concentration procedures reduce in many particular beer concentrate drinks that result in fruit juice to be a taste or aroma component.
    a make produced
    In the very challenging drink because, in contrast, from fermentation to such as wine and pear cider, more subtle and less concentrated loss of just one concentration step organoleptic rehydrated reconstituted small a great perception product.
    effect of the aromas in its part, the beer will thereby have during the final
    In addition, the drink, thanks to the great popularity of the drink and the wide beer lovers, is expected to do with regard to its audience of demanding fragrance, taste, mouthfeel, foaming properties, color, and haze perception characteristic of expectations. Reconstituted beer can simply taste like diluted beer with missing properties;
    customer acceptance of truly unprocessed
    Methods for not even for it must be the qualities of beer.
    producing beer concentrates and final drinks
    Various methods are known to rehydrate these into alcoholic beverages which are known to include industry processes known in the art.
    concentrating its in the brewery freeze drying, reverse osmosis and filtration. All these methods start with a
    BE2017 / 5871 essentially finished beer after which the water is removed. The resulting concentrated drinks can then be cost-effectively transported and reconstituted at a final destination by adding water, carbon dioxide, and alternatively also alcohol.
    An example of a method for the preparation of a reconstitutable beer concentrate can be found in GB2133418. The method is based on subjecting beer to reverse osmosis and results in a weak alcohol concentrate that can be hydrated to a weak alcoholic beer.
    US4265920 and US4532140, on the other hand, show two-step methods for obtaining a strong alcoholic beer concentrate that can be reconstituted into beer with a normal alcohol content. The method of US4265920 comprises a first distillation step to separate ethanol and volatile aroma components from the retentate consisting of the other beer components, followed by a second step consisting of an expensive concentration procedure via freezing to concentrate the retentate of the first step. Finally, the distilled ethanol from step 1 is combined with the retentate, obtained via the concentration procedure via freezing of step 2, whereby the final ethanol-enriched beer concentrate is obtained. In the first step of the process of US4532140, on the other hand, the beer is subjected to ultrafiltration to obtain a concentrated retentate and an aqueous permeate, which in a second step is then subjected to reverse osmosis to ethanol
    BE2017 / 5871 volatile components; the alcohol fraction from step 2 is finally contracted with the retentate from step 1 to obtain the final beer concentrate.
    Although at least some of the methods described above describe a general approach to concentrating beer with its alcohol content and, to a certain extent, volatile components, they achieve their goal at the expense of achieving high concentration factors and ultimately provide only concentrates with a volume that is half, or at most, one third of the volume of the initial beer. Therefore, there is clearly room for improvement and provision of more concentrated beer bases, which leads to a further reduction in transport and storage costs.
    The present invention provides a method for producing high-density, natural alcohol-enriched beer concentrate, the method providing an advantageous concentration factor of at least 5, 10, 15, to 20 or more, while at the same time ensuring high and optionally selective preservation of flavor components of natural beer, including volatile components. These and other advantages of the present invention are shown below.
    Summary of the invention
    The present invention is defined in the appended independent claims. Preferred embodiments are defined in the dependent claims. In particular, the
    BE2017 / 5871 the present invention relates to a process for preparing beer concentrate, comprising the steps of:
    a
    Submitting the first ultrafiltration (A) fraction of beer or concentration step to obtain a retentate comprising alcohol and volatile flavor components (3), wherein the retentate (2) is characterized by the concentration of non-filterable components equal to or higher than preference as calculated by density measurement corrected for the alcohol content;
    b) alcohol and
    Submitting the fraction comprising volatile flavor components (3) to a subsequent concentration step (B) comprising freeze concentration, nanofiltration, adsorption, or reverse osmosis, to obtain a concentrated fraction comprising alcohol and volatile flavor components (4).
    In the case of a subsequent concentration step comprising nanofiltration or reverse osmosis, it is preferred that the permeate of that nanofiltration or reverse osmosis step is recycled into the input of the first concentration step.
    According to a preferred embodiment, in the method according to the present invention, the permeate of the first concentration step is exposed to a fractionation step, preferably distillation, for introducing this permeate into the following
    In accordance with this
    BE2017 / 5871 In the preferred embodiment, distillation provides a fraction comprising ethanol and volatile flavor components and a residual fraction comprising water and possibly beer or cider extract. On the one hand, the fraction comprising ethanol and volatile flavor components can in this case be used in a subsequent concentration step comprising adsorption, in which the volatile flavor components are selectively adsorbed on a column and then eluted in an amount of water or ethanol to obtain a concentrated fraction of volatile flavor components. On the other hand, the residual fraction of the fractionation step can be exposed to the following concentration step including freeze concentration, in order to obtain a concentrated extract fraction.
    Both the extract fraction obtained from the freezing concentrator and the concentrated volatile flavor fractions can be added, independently of each other, to the ultrafiltration retentate, or used as an ingredient in beer or cider, as a beer or cider reconstitution component, or added as a flavor component to beer or cider.
    Brief description of the figures
    For a more complete present invention, detailed description becomes accompanying drawings where:
    Figure 1: shows key steps of the present invention. A comprising ultrafiltration; B understand the nature of the reference to the following
    in combination with the .n: a block diagram with the the method according to the
    first concentration step
    - second concentration step
    BE2017 / 5871 comprising freeze concentration, nanofiltration, reverse osmosis or adsorption;
    - beer exposed to ultrafiltration; 2 retentate; 3 - permeate comprising ethanol and volatile aroma components; 4 - retentate from nanofiltration or reverse osmosis; 5 - permeate of nanofiltration or reverse osmosis; 6 - concentrated beer or cider
    Figure 2: shows a block diagram with the most important steps of an alternative method according to the present invention. A first concentration step comprising ultrafiltration; B second concentration step comprising freeze concentration fractionation step, preferably distillation
    - beer exposed to ultrafiltration; 2 retentate; 3 - permeate comprising ethanol and volatile aroma components; 6 - concentrated beer or cider; 7 fraction of the distillation comprising alcohol and volatile flavor components; 8 - fraction of the distillation comprising water and extract; 9 concentrated fraction of volatile flavor components; 10-concentrated fraction of extract.
    Figure 3: shows a graph showing the relationship between the concentration factors of different retentates (4) obtained from different beers (beer 1-4), and the number of infiltrable components (% solids) obtained as said retentates after the first concentration step and retentate concentration step (RC), according to the method of the invention.
    BE2017 / 5871
    Definitions
    As used herein, the term concentrate as defined in the Oxford dictionary means: A substance made by removing or reducing the diluent; a concentrated form of something (cf.
    http: // www. oxforddictionaries.corn / definition / english / concentrate). In line with this, the term beer or cider concentrate or, alternatively (concentrated) beer or cider base or beer or cider syrup, refers to beer or cider, respectively, from which the majority of its solvent component - ie water - was removed while the majority of the dissolved components with properties such as taste, odor, color, mouthfeel etc. are retained.
    As used herein, the term beer should be interpreted according to a broad definition:
    the drink obtained by wort, prepared with raw materials, including potable water. In addition to fermentation from a
    starch- or sugary hop powder or hop extracts and barley malt and wheat malt
    should be taken into account only for the following: brewing, mixed with, for example, wheat malt, starch or sugar-containing raw materials in which the total amount may not exceed 80%, preferably 40% of
    total weight of the starch- or sugary commodities: (a) maize, rice, sugar, wheat, barley and the various forms
    of it.
    BE2017 / 5871 converted sugar, dextrose and (b) sucrose, glucose syrup.
    Although, according to certain national laws, not all fermented malt-based beverages can be called beer, in the context of the present invention, the terms beer and fermented malt-based beverage are used as synonyms and are interchangeable. Therefore, as used herein, the terms reconstituted beer and reconstituted fermented malt-based beverage are to be interpreted as beverages that are substantially identical in composition to beer, but were obtained by the addition of the solvent, i.e., water or carbonated.
    Then, as used herein, the term cider is to be interpreted as any alcoholic beverage resulting from the fermentation of apple juice or apple juice mixed with max. 10% pear juice. This term also includes any product of this fermented apple juice that has been further modified by adding such standard cider production additives such as acids (lemon or tartar) and / or sugar, filtering, cooling, saturation with carbon dioxide, pasteurization, etc., which has been commercialized under the term cider.
    As used herein, the term infiltrable components is to be interpreted as all the different components in and any type of beer or cider that cannot pass through a
    BE2017 / 5871 nanofiltration membrane, i.e.
    beer components with an average size of more
    200 Da, or with a limit of molecular weight retention, depending on a particular nanofiltration membrane.
    In contrast to filterable components, including water, monovalent and sometimes divalent rons, low molecular weight alcohols such as ethanol, low molecular weight esters, and a number of volatile flavor components, the infiltrable components typically include sugars, usually polysaccharides;
    sugar alcohols, polyphenols, pentosans, peptides and proteins, high-molecular alcohols, high-molecular-weight esters, partially polyvalent ions, and many other particularly organic and very different compounds that depend on the type of beer or cider. Due to the complexity and the differences between the different beer or cider compositions, the combined concentration of the infiltrable components often becomes the concentration of sugars or the concentration of solids (in great simplification and without these being automatically calculated from the mass balance, taking into account parameters such as density , viscosity, rheology, original similar weight or extract, actual similar weight or extract, fermentation rate (RDF) and / or alcohol content In the brewery, the concentration of infiltrable components is routinely determined from the density measurements (actual corrected for the density of the measured amount of ethanol, with ethanol being the most common component with
    BE2017 / 5871 has a density of <1 g / cm 3, as a result of which it has the greatest influence on the density measurement. Such measurements are well known in the art and are routinely performed by standard beer analysis systems such as the Anton Paar Alcoholyzer, and can therefore be easily and simply performed by an expert in brewing beer.
    The amount of components dissolved in beer can also be expressed in similar weight (relative density) or apparent specific weight. The first method measures the density (volume weight) of beer, divided by the density of water as a reference substance; in the second method, the density is measured as the weight of a volume of beer relative to the weight of an equal volume of water. For example, a specific gravity of 1,050 (50 points) means that the solution is 5% heavier than an equal volume of water. The densities of water, and therefore also beer, vary with temperature; therefore for both the specific gravity and the apparent specific gravity, the measurement of the sample and the reference value is done under the same specific temperature and pressure conditions.
    Pressure is almost always 1 atm, equivalent to 101.325 kPa, while the temperatures may differ depending on the choice of additional systems for measuring beer density. Examples of such systems are two empirical scales: Plato and Brix, and are often used in the brewery and
    BE2017 / 5871 wine industries. Both scales represent the strength of the solution as a percentage of sugar grade
    Brix (symbol ° Bx) is 1 gram of sucrose in 100 grams of water.
    In particular, there is a difference between these units in that both trays have been developed for sucrose solutions of different temperatures, but it is insignificant that both are mixed together. For example, beer measured at 15.5 ° C has the same sucrose solution containing which is approximately the same density as a water-sucrose solution density already as 12 ° Brix,
    this i s so i use can Bee 12 ° Plato s one water Bee 15 , 5 ° C, with the same from 12 % per
    a mass at ° C.
    The Plato and Brix dishes benefit from specific weight in that they represent the density measurement of the amount of fermentable materials, which is particularly useful in the first stages of the brewing process.
    Because, of course, both beer and wort are composed of more solids than sucrose, this is not precise. The ratio between degrees Plato and specific gravity is not linear, but a good approximation is that 1 ° P equals 4 brewer points (4 x 0.001); so 12 ° Plato corresponds to a specific weight of 1,048 [1+ (12 x 4 x 0.001)].
    The term original specific weight or original extract refers to specific weight measured before fermentation, while the term final specific weight or final extract refers to specific weight measured on completion of fermentation. Generally it refers specifically
    BE2017 / 5871 weight according to the specific gravity of the beer in various phases of the fermentation. Initially, before alcohol production by the yeast, the specific gravity of wort (i.e., the ground malt before beer fermentation) is primarily dependent on the amount of sucrose. Therefore, the reading of the original specific gravity at the beginning of the fermentation can be used to determine sugar content in Plato or Brix dishes. As fermentation continues, the yeast converts sugars into carbon dioxide, ethanol, yeast biomass and flavor components. Lowering the amount of sugar and increasing the presence of ethanol, which is noticeably lower in density than water, both contribute to lowering the specific gravity of the fermenting beer. Comparing the reading of original specific gravity with the reading of final specific gravity can be used to determine the amount of sugar used and therefore the amount of ethanol produced.
    For example, for normal beer, the original can have specific gravity
    1.050 and the final specific gravity are 1.010.
    Similarly, knowing the original specific gravity of a beverage and the alcohol content can be used to determine the amount of sugars consumed during fermentation.
    The extent to which sugar was fermented in alcohol is expressed by the term actual degree of fermentation or WMF, and is often given as a fraction of original specific gravity transformed into ethanol and CCg. The WMF of beer is in theory
    BE2017 / 5871 indicative of the sweetness because beers usually have more residual sugar and therefore a lower WMF.
    Concentration steps may include any of a variety of techniques known in the art that allow for partial or substantial separation of water from the beer and thus retention of most of the components dissolved therein in a lower than initial volume. Many techniques currently used in the beverage industry rely on so-called membrane technologies, which provide a cheaper alternative to conventional heat treatment processes and include separation of substances into two fractions using a semi-permeable membrane. The faction comprising particles smaller than the pore size of the membrane passes through the membrane and, as used herein, is described as permeate or filtrate. Everything else that is retained on the supply side of the membrane as used herein is described as retentate.
    Typical membrane filtration system include, for example, pressure driven techniques such as microfiltration, ultrafiltration, nanofiltration and reverse osmosis. As used herein, the term microfiltration refers to a membrane filtration technique for retaining particles with a size of 0.1 to 10 μm and larger. Microfiltration is normally a low pressure process, usually operating at an operating pressure of 0.34 - 3 bar 1 . Microfiltration allows separation of particles such as yeast, protozoa, large bacteria,
    Where the unit bar is 100,000 Pa according to the definition of IUPAC, [1 Pa = 1 N / m A 2 = 1 kg / m * s A 2 in S1 units.j
    BE2017 / 5871 organic and inorganic deposits, etc. Next, the term ultrafiltration, as used herein, refers to a membrane filtration technique for holding particles of a size of 0.01 μm or higher. Ultrafiltration normally retains particles with a molecular weight greater than 1000 daltons, such as most viruses, proteins of certain sizes, nucleic acids, dextrins, pentosan chains, etc. Normal operating pressure for ultrafiltration is between 0.48 and 10 bar. Also, as used herein, the term nanofiltration means a membrane filtration technique for holding particles with a size of 0.001 μm to 0.01 μm and larger. Nanofiltration allows the retention of polyvalent ions, such as divalent salts, and most organic components greater than about 180 daltons, including oligosaccharides and many aromatics, while allowing water, ethanol, monovalent ions and some organic molecules such as many aromatic esters. A working pressure of 8-41 bar is characteristic of nanofiltration. Where nanofiltration occurs under inlet pressure in the upper end of this range, ie from 18 bar, it will be referred to as high-pressure nanofiltration as used herein. Finally, as used herein, the term reverse osmosis is to be interpreted as referring to a high pressure membrane process where the applied pressure is used to surpass osmotic pressure. Reverse osmosis usually permits the retention of particles with a size of 0.00005 μm to 0.0001 μm and larger, i.e. almost all particles and ionic species. Substances with a
    BE2017 / 5871 molecular weight higher than 50 Dalton are almost all held without exception. The operating pressure is typically between 21 and 76 bar, but can go up to 150 bar in special applications.
    Furthermore, as described herein, the term volatile flavor components is to be interpreted as any of the substances present in beer that contribute to its complex olfactory profile, said substances having a boiling point lower than that of water due to their chemical nature. Examples of volatile beer flavor components include, but are not limited to, acetaldehyde, N-propanol, ethyl acetate, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, ethyl hexanoate, ethyl octanoate, phenylethyl alcohol, 2-methyl-1-butanol, and many others.
    Detailed description of the invention
    The present invention relates to a method for the production of a beer or cider concentrate, the method comprising steps of:
    a) Subjecting beer or cider (1) to a first concentration step comprising ultrafiltration (A) to obtain a retentate (2) and a fraction comprising alcohol and volatile flavor components (3), the retentate (2) being characterized by the concentration of non-filterable components equal to or higher than 20% (w / w), preferably 30% (w / w), most preferably 40% (w / w), as calculated by density measurement corrected for the alcohol content;
    b) Including the subject of the group
    BE2017 / 5871 alcohol and volatile flavor components (3) to a subsequent concentration step (B) comprising freeze concentration, nanofiltration, adsorption, or reverse osmosis, to obtain a concentrated fraction comprising alcohol and volatile flavor components (4) and a residual fraction.
    Over subjected to ultrafiltration (A) according to the invention, preferably clear beer that has been treated with a conventional beer clarification technique to remove yeast and other particles larger than 0.2 μm.
    Such techniques are conventional and known in the art of beer preparation. For example, these include centrifugation, filtration by e.g.
    by centrifugation, or possibly other preceded customary microfiltration techniques.
    As can be understood from the present description, the method of the invention is particularly advantageous for obtaining low-volume beer or cider concentrate with a high density with limited or ideally no loss of volatile flavor components.
    The concentration of the final product largely depends on the degree of concentration of the retentate obtained via nanofiltration in step
    Therefore, the present invention provides a method wherein the retentate not only contains a majority of beer (or cider) flavor components, but that it may optionally also be characterized by a high concentration factor of 5, 10, 15 or even 20 or more.
    BE2017 / 5871
    As used herein, the term is to be understood as a concentration factor the ratio between the beer or cider volume that is subjected to ultrafiltration in step A) to the volume of the obtained retentate at the end of the ultrafiltration in step a), ie the ratio of the input volume to the volume of the retentate obtained in step
    a) of the method of the present invention. In a particularly preferred embodiment, a method according to the previous embodiments is provided, wherein the retentate obtained from step a) is characterized by a concentration factor of 5 or higher, preferably 10 or higher, with more preferably 15 or higher, and most preferably 20 or higher. A ratio between the concentration factor within the meaning defined above, and the ratio of non-filterable components that may be obtained from step a) is, of course, dependent on the type of beer or cider subjected to ultrafiltration, which is illustrated in Figure 3, where each line represents a different beverage (lines 1-4 are obtained from different beers, line 5 is obtained from cider).
    With cross-flow filtration, we can always reach the concentration in one go. To make the operation more efficient, several steps are used.
    In accordance with the above, the present invention is based on the finding that concentrating beer in the first concentration step
    BE2017 / 5871 comprising ultrafiltration allows a high concentration factor, but at the expense of some extract and volatile flavor components.
    After the ultrafiltration step, the highly concentrated retentate (2) is collected while the aqueous permeate (3) is processed by either nanofiltration, reverse osmosis, freeze concentration or adsorption to obtain selectively volatile aroma components and optionally ethanol.
    The permeate from the first concentration step by ultrafiltration can be subjected to a fractionation, preferably distillation, before it is used in the next concentration step, allowing specific concentration processes for the recovery of the extract and the volatile aroma.
    Figure 1 schematically shows a diagram of the method according to the present invention in which one is subjected to a first concentration step comprising ultrafiltration (semipermeable membrane as physical barrier to enable the transit of most beer components with an average molecular weight (MW)> 1000 Da ) to obtain a retentate (2) comprising concentrated extract of the beer and a permeate (3) mainly comprising water and ethanol, but also an amount of volatile flavor components and an amount of extract. The permeate is then processed by nanofiltration or reverse osmosis to recover extract and volatile flavor components that can be added to the ultrafiltration retentate (2)
    BE2017 / 5871, or which can be used as an ingredient in beer or cider, as a beer or cider reconstitution component, or as a flavor component can be added to beer or cider. The permeate (5) of the nanofiltration or reverse osmosis step (B) is preferably recycled to the feed of the ultrafiltration step (A) so that the alcohol and volatile flavor components are recycled.
    Figure 2 schematically shows a diagram of the method according to the present invention in which one is subjected to a first concentration step comprising ultrafiltration (semipermeable membrane as a physical barrier to enable the passage of most beer components of an average molecular weight (MW)> 1000 Da) to obtain a retentate (2) comprising concentrated extract of the beer and a permeate (3) mainly comprising water and ethanol, but also an amount of volatile flavor components and an amount of extract.
    The permeate is then processed by fractionation step (C), preferably distillation. The distillation provides for obtaining a fraction (7) comprising ethanol and volatile flavor components and a residual fraction (8) comprising water and possibly beer or cider extract. On the one hand, the fraction (7) comprising ethanol and volatile flavor components can in this case be used in a subsequent concentration step (B ') comprising adsorption, in which the volatile flavor components are selectively adsorbed on a column and then eluted in an amount of water or ethanol to one
    BE2017 / 5871 to obtain a concentrated fraction of volatile flavor components (9). On the other hand, the residual fraction (8) of the fractionation step can be exposed to the following concentration step (B) comprising freeze concentration to obtain a concentrated extract fraction (10).
    Both the extract fraction (10) obtained from the freeze concentration and the concentrated volatile flavor fraction (9) can be added, independently of each other, to the ultrafiltration retentate, or used as an ingredient in beer or cider, as a beer or cider reconstitution component , or be added as a flavor component to beer or cider.
    The distillation mentioned above is a classic example of a fractionation technique that is particularly suitable for separating alcohol and volatile components from water.
    The term distillation as used herein refers to the separation of a liquid mixture into components thereof, utilizing the difference in relative volatility and / or boiling point of the components, by inducing successive evaporation and condensation in a process of heating and cooling. Examples of distillation may include simple distillation, fractional distillation, multi-phase distillation, azeotropic distillation, and steam distillation. In a preferred embodiment, a method of the invention is provided wherein the concentration in step b) consists of aromatic distillation, wherein the distillation is defined as a distillation with the purpose of strongly recovering
    BE2017 / 5871 of aroma-producing ingredients. Figure 2 shows a specific embodiment of the general method according to the invention, wherein the second concentration (B) is carried out by fractional distillation, as schematically represented by the presence of the fractionation column.
    Distillation is part of a larger group of separation processes that are based on phase transition, collectively called fractionation. Other examples of fractionation include column chromatography based on the difference in affinity between the stationary phase and the mobile phase, and fractional crystallization and fractional freezing, both using the difference in crystallization and melting points of different components of a mixture at a given temperature.
    Method can be used in an advantageous arrangement of the present invention
    b) include such a fractionation arrangement, preferably distillation, in which different fractions are analyzed for the presence of different components such as different volatile flavor components and in which they are subsequently selectively bundled with being discarded, which provides greater control over the flavor profile of the final beer concentrate of the invention.
    In addition to the methods disclosed above, the beer or cider can be pretreated before being subjected to the first concentration step.
    The pre-treatment preferably comprises a removal of
    BE2017 / 5871 carbon dioxide from the beer or cider.
    Alternatively, the fraction comprising alcohol and volatile flavor components and / or the residual fraction may be treated for removal of carbon dioxide.
    Decarbonation from the liquid can be obtained by simply exposing the beer, the cider, during removal from the or residual fraction (5) to a vacuum for a period of time sufficient for the liquid of a desired amount of carbon dioxide, respectively.
    Such a decarbonation process has the disadvantage that volatile flavor components are also removed from the liquid in addition to carbon dioxide. Therefore, removal of carbon dioxide is preferably carried out over a membrane, whereby beer, cider, or one side of the membrane is directed, while a vacuum or nitrogen stream is provided on the other side of the membrane, so that carbon dioxide is removed from the liquid by the membrane. Such decarbonation membranes are commercially available from, for example, 3M (Liqui-Cel
    Membrane Contractors). Ideally, decarbonation of the beer, cider, permeate (3) or residual fraction (5) is carried out to a level where the carbon dioxide content of the liquid is equal to or lower than 1 g / l, preferably equal to or lower than 0 5 g / l. The decarbonation of the beer, the cider, the permeate (3) or residual fraction (5) to such a level is especially preferred when the beer, the cider, the permeate (3) or the residual fraction (5) is subjected to freeze concentration.
    In other words happens
    BE2017 / 5871 decarbonation preferably to a CO2 content of 1 g / l or less, preferably 0.5 g / l or less of the beer, the cider, the permeate (3) or residual fraction (5) can remain.
    权利要求:
    Claims (6)
    [1]
    CONCLUSIONS
    A method for preparing beer concentrate, comprising the following steps:
    a) Subjecting beer or cider (1) to a first concentration step comprising ultrafiltration (A) in order to obtain a retentate (2) and a fraction comprising alcohol and volatile flavor components (permeate 3), the retentate (2) being characterized by the concentration of non-filterable components equal to or higher than 20% (w / w), preferably 30% (w / w), most preferably 40% (w / w), as calculated by density measurement corrected for the alcohol content;
    b) alcohol and
    Submitting the fraction comprising volatile flavor components (3) to a subsequent concentration step (B) comprising freeze concentration, nanofiltration, adsorption, or reverse osmosis, to obtain a concentrated fraction comprising alcohol and volatile flavor components (4).
    [2]
    The method according to claim 1, comprising recycling at least a portion of the nanofiltration or the reverse osmosis into the feed of the first concentration step.
    [3]
    The method according to claim 1 or 2, wherein the permeate of the first concentration step is subjected to a fractionation prior to the next concentration step (B), said fractionation providing a residual fraction (5) consisting essentially of water and a fraction (6) comprising ethanol and volatile flavor components.
    BE2017 / 5871
    [4]
    The method of claim 3, wherein the fraction (6) comprising ethanol and volatile flavor components (4) obtained from the fractionation process is subjected to the following concentration step (B), comprising an adsorption process wherein at least a portion of the volatile flavor components of the fraction (6) is adsorbed, and then the adsorbed volatile flavor components are eluted in a volume of water or ethanol to obtain a concentrated fraction of volatile flavor components.
    [5]
    The method according to claims 3 or 4, wherein the residual fraction obtained from the fractionation process is subjected to the following concentration step (B) comprising freeze concentration, to obtain a concentrated extract fraction.
    [6]
    Use of a fraction comprising volatile flavor components or a concentrated fraction comprising volatile flavor components obtained by a method as indicated in claims 1 to 4 as an ingredient for beer or cider, as a component in beer or cider reconstitution or as a flavor component that meets beer or cider can be added.
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    同族专利:
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    WO2018100046A1|2018-06-07|
    引用文献:
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    法律状态:
    2019-05-16| FG| Patent granted|Effective date: 20190409 |
    优先权:
    申请号 | 申请日 | 专利标题
    EP16201535.8A|EP3330364A1|2016-11-30|2016-11-30|Process for the production of a beer or cider concentrate|
    EP16201535.8|2016-11-30|
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