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  • 专利说明
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    • 专利摘要:
    Method for preparing a beer concentrate, comprising the steps of: a) supplying beer or cider (1) to a first concentration step comprising diafiltration (A) over a nanofiltration and / or reverse osmosis membrane around a retentate (2) low alcohol and permeate (3) containing alcohol and volatile flavor components, wherein the retentate (2) is characterized by the concentration of non-filterable components equal to or higher than 5% (weight / weight), preferably 10% (weight / weight), most preferably 15% (weight / weight), as calculated from density measurement corrected for the alcohol amount; b) subjecting the permeate comprising alcohol and volatile flavor components (3) to a subsequent concentration step (B) comprising freezing; reverse osmosis; or adsorption to obtain a fraction (4) comprising volatile flavor components and a residual fraction (5).
    公开号:BE1025741B1
    申请号:E2017/5869
    申请日:2017-11-30
    公开日:2019-07-01
    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 with little or no alcohol
    Technical area
    The present invention relates to a method for preparing a beer concentrate or cider concentrate with a low alcohol content starting from a normal, alcohol-containing beer or a normal, alcohol-containing cider. In particular, the invention relates to a method comprising a step for obtaining the desired concentrate and a step for purifying and / or concentrating at least one component in a side stream generated during the step for obtaining the desired concentrate. BACKGROUND OF THE INVENTION
    The main advantage of producing concentrates is the reduction in weight and volume, which makes it possible to save storage and transport costs, as well as having a beneficial effect on improving the shelf life of a product. Since beers and many other alcoholic beverages generally contain about 80 to 90% water, it has of course been recognized that the most economical way to store or distribute them over considerable distances is their presence in the form of a concentrate will be.
    In principle, a concentrate can be reconstituted at any place and time to the initial product by the addition of the solvent, usually water. Nevertheless, it is not easy to use a beer or cider-like beverage concentrate
    BE2017 / 5869, where the main difficulty lies in the fact that most concentration processes lead to a reduction in many flavor or aroma components. Beer in particular is a very challenging beverage for producing a concentrate from it because, unlike drinks produced by fruit juice fermentation, such as wine or pear cider, the aromatics present in beer are more subtle and much less concentrated, meaning that losing even a small part of it will have a pronounced effect on the organoleptic perception of the roughly hydrated end product at the concentrating stage.
    Due to the high popularity of the drink and the existence of a large audience of discerning beer lovers, the reconstituted drink is expected to meet expectations regarding its distinctive aroma, taste, mouthfeel, foaming properties, color and even haze perception. Reconstituted beer can simply taste like a diluted beer that lacks some characteristics; in order to achieve consumer acceptability, it simply must have all the characteristics of the real unprocessed beer.
    Methods for producing beer concentrates and subsequently rehydrating them to final drinks are known in the art. Various methods for concentrating alcoholic beverages, which are known in the brewing industry, include methods such as freeze drying, reverse osmosis, and filtration. All of these methods begin with a substantially finished beer and then remove
    BE2017 / 5869 the water. The resulting concentrated drinks can then be transported cheaper at a final destination and subsequently reconstituted by adding water, carbon dioxide and, alternatively, alcohol.
    An example of one method for preparing a reconstitutable beer concentrate can be found in GB2133418. The method is based on subjecting beer to reverse osmosis and results in a low-alcohol concentrate that can be rehydrated to a low-alcohol beer.
    Although the prior art has some methods
    provided for getting it from beers with few alcohol, include the methods a considerable loss of aromas from the beer and can she no beer concentrates offering that after it again hydrate organoleptic have properties that in the trade are desired.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 present invention relates to a method for preparing beer or cider concentrate comprising the steps of:
    a) supplying beer or cider to a first concentration step comprising diafiltration over a nanofiltration and / or reverse osmosis membrane to obtain a low alcohol retentate and a permeate comprising alcohol and volatile flavor components,
    BE2017 / 5869 wherein the retentate is characterized by the concentration of non-filterable components equal to or higher than preferably most preferred as calculated from density measurement corrected with respect to the alcohol amount;
    b) subjecting the permeate comprising alcohol and volatile flavor components to a subsequent concentration step comprising freezing; reverse osmosis; or adsorption to obtain a fraction comprising volatile flavor components and a residual fraction.
    In the event that the next concentration step
    b) comprises reverse osmosis or freeze concentrating, the method may comprise a further step c) of subjecting the fraction comprising the volatile flavor components to an adsorption process, wherein at least a part of the volatile flavor components is adsorbed from the fraction, and then eluting of the adsorbed volatile flavor components in a volume of water or ethanol to obtain a concentrated fraction of volatile flavor components and a residual fraction.
    According to a preferred embodiment, the fraction comprising volatile flavor components from step b) or c) is at least partially added to the low alcohol retentate, either as such or in combination with a diluent.
    In the case where the concentration step b) comprises reverse osmosis, the retentate is that of reverse
    BE2017 / 5869 osmosis step the fraction comprising volatile flavor components, which fraction can be recirculated to the feed of the first concentration step.
    According to a preferred embodiment, the remaining fraction of an adsorption step can be subjected to a distillation or freeze-concentration process to obtain a concentrated ethanol fraction and a water fraction.
    In the case where the process comprises freeze concentrating, a water fraction is obtained which is preferably recirculated to the feed of the first concentration step.
    Short description of the figures
    For a more complete understanding of the nature of the present invention, reference is made to the following detailed description, taken in conjunction with the accompanying drawings, in which:
    Figure 1: shows a block diagram schematically showing main steps of the method according to the present invention. A - first concentration step comprising diafiltration over a nanofiltration or reverse osmosis membrane; B - second concentration step comprising freezing; C - a third process step comprising adsorption;
    - beer subjected to nanofiltration; H2O - water supply to diafiltration; 2 - retentate; 3 permeate comprising ethanol and volatile aroma components; 4 - concentrated fraction comprising alcohol and volatile flavor components; 5 - remaining fraction from the second concentration step; 6 concentrated fraction comprising volatile
    BE2017 / 5869 aroma components C; 7 - remaining fraction from the adsorption step; 8 - optional, mixture of the fraction comprising volatile flavor components and retentate from step A.
    Figures 2 & 3: show a block diagram schematically explaining main steps of alternative methods according to the present invention;
    Figure 4: shows a graph showing the relationship between the concentration factors of different retentates (2) obtained from different beers (beer 1-4) and the amount of non-filterable components (% solids) obtained in said retentates after the first concentration step according to the method according to the invention.
    Definitions
    As used herein, the term concentrate is given the definition of the Oxford dictionary: a substance prepared by removing or reducing the diluent; a concentrated form of something (cf.
    http://www.oxforddictionaries.com/definition/english/con eenträte). In line with this, the term beer or cider concentrate or, alternatively, (concentrated) beer or cider base or beer or cider syrup means that it relates to beer or cider, respectively, which constitutes the majority of its solvent component - that is, water - had been removed, while the majority of the dissolved components, conferring characteristics such as taste, smell, color, mouthfeel etc., are retained.
    BE2017 / 5869
    As used herein, the term beer must be interpreted according to a fairly broad definition:
    The drink obtained by fermenting a wort prepared from starchy or sugary raw materials, including hop powder or hop extracts and drinking water. Apart from barley malt and wheat malt, only the following can be considered for brewing, mixed with, for example, wheat malt, starchy or sugary raw materials, in which the total amount cannot exceed 80%, preferably 40% of the total weight of the starchy or sugary raw materials:
    (a) Corn, rice, sugar, wheat, barley and its various forms.
    (b) Sucrose, converted sugar, dextrose and glucose syrup.
    Although, according to certain national laws, not all fermented malt-based beverages can be called beer, the term beer and fermented malt-based beverage is used herein as synonyms and can be interchanged. It follows that, as used herein, the terms reconstituted beer and reconstituted malt-based beverage are to be interpreted as beverages that are essentially identical to beer in composition but are obtained by adding the solvent, i.e., water or carbonated water, to a previously prepared beer concentrate. Low alcohol beer is defined here as beer with an alcohol content of less than 1.2% ABV (alcohol content by volume), preferably less than 0.5% ABV, while non-alcoholic beer (beer without alcohol) is defined as a beer with an alcohol content of less than 0.05% ABV.
    BE2017 / 5869
    Next, 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 up to 10% pear juice. This expression also includes any product of this fermented apple juice, further modified by adding additives to prepare standard cider such as acids (citric acid or tartaric acid), and / or sugar, filtering, cooling, saturation with carbon dioxide, pasteurizing, etc., which is below the cider name has been commercialized.
    As used herein, the term non-filterable components is to be interpreted as referring to all the various components that are present in any type of beer or cider that cannot pass through a nanofiltration membrane, that is, beer components with more than 150 Da, 180 Da or 200. retention size cut-off value is nanofiltration membrane. filterable components make the average size larger
    Da, which is the molecular weight dependent on a given
    As opposed to the comprising water, monovalent and a number of bivalent ions, low molecular weight alcohols such as ethanol, low molecular weight esters and a number of volatile flavor components, the non-filterable components mainly comprise sugars, usually
    Polysaccharides;
    surker alcohols, polyphenols, pentosans, peptides and proteins, high molecular weight alcohols, high molecular weight esters, partially polyvalent ions and many other mainly organic and very diverse
    BE2017 / 5869 compounds that vary depending on the type of beer or cider. Due to the complexity and discrepancies between different beer or cider compositions, the combined concentration of the non-filterable components is often mentioned as (highly simplified and without being exact) as a concentration of sugars or concentration of solids and can easily be calculated from mass balance considerations taking into account parameters such as density, viscosity density, beer rheology, original or extract, actual density or extract, degree of fermentation (RDF) and / or alcohol content. In brewing practice, the concentration of non-filterable components is routinely estimated from density measurement (actual extract) corrected for the density of the measured amount of ethanol, with ethanol being the most prevalent component with a density <1 g / cm 3 and therefore affects the density measurement very substantially. Such measurements are well known in the art, are routinely performed using standard beer analysis systems such as Anton Paar Alcolyzer device, and thus can be performed directly and easily by a beer brewing professional.
    The amount of components dissolved in beer can also be expressed as the so-called specific weight (relative density) or apparent specific weight. The first is measured as the density (weight per unit of volume) of beer divided by the density of water used as the reference substance, while
    BE2017 / 5869 the second is measured as the weight of a volume of beer with respect to the weight of an equal volume of water. For example, a specific weight of 1.050 (50 points) indicates that the substance is 5% heavier than an equal volume of water. The densities of water, and therefore also of beer, vary with temperature; therefore, for both specific gravity and apparent specific gravity, the measurement of the samples and the reference value are performed under the same specified temperature and pressure conditions. Pressure is almost always 1 atm, equal to 101.325 kPa, while temperatures can differ depending on the choice of additional systems, for example beer density. Examples of such systems are two empirical dishes, Plato and Brix, which are commonly used in the brewing and wine industries respectively. Both scales represent the strength of the solution as a percentage of sugar by mass; one degree of Plato (abbreviated ° P) or one degree of Brix (symbol ° Bx) is 1 gram of sucrose in 100 g of water. There is a difference between these units mainly because both trays have been developed for solutions of sucrose at different temperatures, but it is insignificant that they can be used practically interchangeably. For example, beer measured at 12 ° Plato at 15.5 ° C has the same density as a water-sucrose solution containing 12 mass% sucrose at 15.5 ° C, which is approximately equal to 12 ° Brix, being the same density as a water-sucrose solution containing 12 mass% sucrose at 20 ° C. The Plato and Brix scales have an advantage over specific
    BE2017 / 5869 weight in the sense that they express the density measurement in terms of the amount of fermentable materials, which is particularly useful in the early stage of brewing. Since of course both beer and wort are composed of more solids than just sucrose, it is not exact.
    The relationship between degrees Plato and specific gravity is not linear, but a good approximation to that
    1 ° P corresponding to brewer's points
    12 °
    Plato with a specific weight of
    0.001)].
    The term original weight (density) or original extract refers to specific gravity as measured prior to fermentation, while the term final weight (final density or final extract) refers to specific gravity measured at the completion of fermentation.
    In general, weight (density) refers to the specific gravity of the beer at the various stages of its fermentation. Initially, the specific gravity of wort (i.e., the ground malt prior to beer fermentation) prior to alcohol production by the yeast is largely dependent on the amount of sucrose. Therefore, the original weight (density) reading at the beginning of the fermentation can be used to determine sugar content in Plato or Brix dishes. As fermentation progresses, the yeast converts sugars into carbon dioxide, ethanol, yeast biomass and flavor components.
    Lowering the amount of sugar and increasing the presence
    BE2017 / 5869 of ethanol, which has a considerably lower density than water, both contribute to reducing the specific weight of the fermenting beer.
    Original weight reading (density reading) compared to final weight reading (final density) can be used to estimate the amount of sugar used and therefore the amount of ethanol produced.
    For example, for a normal beer, the original weight (density)
    1.050 and the final weight (final density) would be
    1.010.
    Similarly, knowing the original weight (density) of a beverage and its alcohol content can be used to estimate the amount of sugars consumed during fermentation. The degree to which sugar is fermented to alcohol is expressed by the expression actual degree of fermentation or
    RDF and is often given as a fraction of original weight (density) transformed into ethanol and CO2.
    Beer RDF is theoretically an indication of its sweetness, as beers usually have more residual sugar and therefore lower RDF.
    Concentration steps may include any of the various techniques recognized in the art which allow for partial or substantial separation of water from the beer and thus retention of most of the components dissolved therein in a lower volume than the initial volume. Many of the techniques currently used in the beverage industry rely on so-called membrane technologies, which are a cheaper alternative to conventional heat treatment.
    BE2017 / 5869 provide process processes and include separation of substances into two fractions using a semipermeable membrane. The fraction comprising particles smaller than the membrane pore size passes through the membrane and, as used herein, is referred to as permeate or filtrate. Everything else that is retained on the supply side of the membrane, as used herein, is referred to as retentate.
    Typical membrane filtration systems include, for example, pressure-driven techniques including microfiltration, ultrafiltration, nanofiltration, and reverse osmosis. As used herein, the microfiltration expression refers to a membrane filtration technique for the retention of particles with a size of 0.1 to 10 μm and larger. Typically, microfiltration is a low pressure process, typically operating at pressures ranging from 0.34 to 3 bar 1 .
    Microfiltration allows separation of particles such as yeast, protozoa, large bacteria, organic and inorganic sediments, etc. Next, as used herein, the term ultrafiltration denotes a membrane filtration technique for the retention of particles about 0.01 μm in size and larger.
    Ultrafiltration usually retains particles molecular weight greater than 1000 Dalton, with such as most viruses, proteins of certain sizes, nucleic acids, dextrins, pentosan chains, etc. Typical operating pressures for ultrafiltration range from 0.48 to 10 bar. Furthermore, as used herein, the term nanofiltration will be interpreted as a membrane filtration technique for the retentre of
    BE2017 / 5869 particles with a size of 0.001 μm to 0.01 μm and larger.
    Nanofiltration can be greater than divalent or polyvalent ions, such as divalent salts, and most organic compounds
    180 to hold Dalton, comprising about Oligosaccharides and many flavor components;
    while allowing water, ethanol, monovalent radons and a number of organic molecules such as many aromatic esters to pass through.
    Operating pressures from 8 to 41 bar are typical for nanofiltration. Where nanofiltration is operated under an inlet pressure within the upper end of this range, from 18 bar, as used herein, it will be expressed as high pressure nanofiltration. Finally, as used herein, the term reverse osmosis will be interpreted as referring to a high-pressure membrane process where the applied pressure is used to overcome osmotic pressure. Reverse osmosis usually allows particles with a size of 0.00005 μm to 0.0001 μm and larger to be retained, i.e. almost all particles and ionic species. Substances with a molecular weight above 50 Dalton are held almost without exception. Operating pressures are typically between 21 and 76 bar, but can reach up to 150 bar for specific applications.
    Furthermore, the term volatile flavor components, as used herein, is to be interpreted as any of the substances present in beer which contribute to the complex olfactory profile, the chemical nature of said substances having a boiling point lower than that of water
    BE2017 / 5869. Examples of volatile beer flavor components include, but are not limited to, acetaldehyde, Npropanol, 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 process for the production of a low alcohol alcoholic cider concentrate, wherein the beer or said process comprises the steps of:
    feeding a stream of beer or a stream of water (H 2 O) to a first concentration step comprising diafiltration (A) over a nanofiltration or reverse osmosis membrane to obtain an alcohol retentate of alcohol and a comprising alcohol and volatile flavor components, wherein non-filterable characterized by the components equal to or higher than preferably, most preferably as calculated from density measurement corrected for the alcohol amount;
    b) subjecting the permeate comprising alcohol and volatile flavor components (3) to a subsequent concentration step (B) comprising freezing;
    reverse osmosis; or adsorption to obtain a fraction comprising volatile flavor components (4) and a residual fraction (5).
    BE2017 / 5869
    In general, the beer subjected to the invention is clear beer that has been treated by diafiltration (A) using a normal beer purification technique for yeast and most other particles with a diameter above
    0.2 μm to remove. Such techniques are standard and well known in the art of beer.
    For example, they include centrifugation, filtering through, for example, optionally preceded by centrifugation, or other standard microfiltration techniques.
    As can be understood from the present disclosure, the method according to the invention is particularly advantageous for obtaining beer or cider concentrates with high density and low volume. The degree of concentration of the end product is highly dependent on the degree of concentration of the retentate obtained in step A) via diafiltration. Therefore, the present invention provides a method wherein the retentate not only comprises the majority of beer (or cider) flavor components, but can also potentially be characterized by a high concentration factor of 5, 10, 15 or even 20 or higher.
    As used herein, the term concentration factor is to be interpreted as the ratio of beer or cider volume subject to
    nanofiltration or reverse osmosis in step A) until it volume of it retentate obtained On the end from the nanofiltration or reverse osmosis in step a), Which wi 1
    say the ratio of the feed volume to the
    BE2017 / 5869 volume of the retentate obtained in the step a) of the method according to the present invention.
    In a particularly preferred embodiment, a method similar to the preceding embodiments is provided, wherein the retentate obtained in step a) is characterized by a concentration factor of 5 or higher, preferably 10 or higher, more preferably 15 or higher, most preferably 20 or higher. A relationship between the concentration factor within the meaning defined above and the concentration of non-filterable components, possibly obtainable in the retentate of step a), naturally depends on the type of beer or cider initially subjected to nanofiltration or reverse osmosis, which relationship is shown and can be evaluated in the graph shown in Figure 4, where each line represents a different beverage (lines 1-4 were obtained for different beers, line 5 was obtained for cider).
    Concentration factors of 10 and higher in terms of speed and performance can advantageously be obtained by, as used herein, a high-pressure nanofiltration diafiltration, i.e. diafiltration over a nanofiltration membrane performed under a pressure of at least 18 bar. Thus, in preferred embodiments of the invention, a method is provided wherein the nanofiltration in step a) is a high-pressure nanofiltration, defined as nanofiltration performed under a pressure in the range of about 18-41 bar, preferably in the range of about 20-35 bar , most preferably about 30 bar.
    BE2017 / 5869
    In the case of cross-flow filtration, we can always obtain the concentration after one pass. But to make the machining more economical, machining is performed in multiple stages.
    In line with the above, the present invention is based on the finding that diafiltration of beer over a nanofiltration membrane, in particular a high-pressure nanofiltration diafiltration, not only makes it possible to retain the majority of important beer flavor components in the retentate. but also provides a concentration potential that is considerably better than that of ultrafiltration or reverse osmosis, making it possible to obtain retentate with a density between 2050 ° P or higher even after a single filtration pass. In a favorable economic embodiment, nanofiltration is performed as a multi-stage operation, the retentate moving from one stage to the next as it becomes increasingly concentrated. The preferred value of the final density of the retentate that can be obtained according to step a) of the present invention is between 30-80 ° P or higher, preferably between 5070 ° P, most preferably about 60 ° P. Thus, in one advantageous embodiment of the invention, the retentate of step a) is obtained in a single pass of nanofiltration, which preferably high-pressure nanofiltration, more preferably high-pressure nanofiltration, is performed under a pressure range between 1835 bar, with the largest preferably between about 20-30 bar.
    BE2017 / 5869
    Perceived is Which such a high concentration potential in it can be special obtained under use of polymeric
    spiral membranes in an area of 150-200 Dalton or similar. Examples of such membranes include thin-film composite ATF (alternating tangential filtration, Refine Technology) membranes such as those currently available from DOW and Parker Domnick Hunter.
    After the nanofiltration step, the highly concentrated retentate is collected, while the aqueous permeate is fed to the second concentration step b) to selectively recover ethanol and volatile flavor components, said step comprising either freeze concentrating, reverse osmosis, or freeze concentrating and / or combinations thereof.
    Figure 1 schematically illustrates a diagram of the method according to the present invention, wherein freeze concentrating is used as the next concentration step B). Freeze concentrating mainly relates to the removal of pure water in the form of ice crystals at temperatures below zero.
    and water supplied to diafiltration (A) via a semi-permeable membrane, which acts as a physical barrier with respect to passage of most beer components with molecular weight (MW)
    150-200 Da (nanofiltration membrane) or with average molecular weight (MW)> 50
    Da (reverse osmosis membrane), but permeable to water, the majority of ethanol, monovalent salts and a certain amount
    BE2017 / 5869 beer flavor components.
    the influx side of
    The first fraction retained on the membrane is called retentate (2) and is collected, while the fraction comprising alcohol and volatile flavor components is named and is directed to a second concentration step (B).
    By adding water, preferably deoxygenated and demineralized or even deionized water, alcohol is washed out of the permeate, allowing reduction of the amount of alcohol remaining in the retentate to a level where the alcohol concentration in the retentate is equal to or less than 1.2% ABV, preferably equal to or less than 0.5% ABV, most preferably equal to or less than 0.05% ABV, measured at the original volume of beer supplied to the membrane for obtaining the retentate% ABV of the retentate equal to or lower than 1.2% ABV multiplied by 100 / (100th the concentration factor of the non-filterable components of the beer during diafiltration), preferably equal to or less than 0.5% ABV multiplied by 100 / (100 - the concentration factor of the non-filterable components of the beer during diafiltration), even more preferably equal to or clay less than 0.05% ABV multiplied by 100 / (100 - the concentration factor of the non-filterable components of the beer during diafiltration). As such, the reconstitution of the beer by adding water to the retentate makes it possible to obtain beer with low alcohol or even without alcohol.
    BE2017 / 5869
    In the method illustrated in Figure 1, the second concentration step B comprises freeze concentrating and this step results in separation of the permeate (3) from the previous diafiltration step (A) into two fractions: first, a fraction comprising alcohol and flavor components (4); and second an aqueous residual fraction (5), which is discarded over which can be recycled as water to the feed of the diafiltration step (A).
    The comprising alcohol and flavor components can be further concentrated by an adsorption process, the flavor components being adsorbed on the column, while the ethanol and
    in water the fraction by the col to go and if fraction (7) WO collected, That can are thrown away or optional (not shown in the figures)
    a feed to a distillation process to obtain distilled alcohol fraction.
    The flavor components adsorbed on the column can be eluted (depending on the components and column, either with water or ethanol) to obtain a concentrated, volatile flavor components.
    flavor components can be wholly or partially mixed with the retentate (2) of the diafiltration step A) to obtain a beer concentrate (8) or can be used as a component for beer, as a component in beer reconstitution or as a flavor component to be added to a beer or cider being added. When used as a component in beer reconstitution starting from a beer concentrate, the beer concentrate can either
    BE2017 / 5869 be the beer concentrate obtained by the diafiltration, or another beer concentrate.
    In the method illustrated in Figure 2, the second concentration step B 'comprises adsorption and results in separation of the permeate (3) from the previous diafiltration step (A) into two fractions: first, a fraction comprising flavor components (4'); and second, a residual fraction (5 ') mainly comprising water and ethanol, which can either be discarded or optionally (not shown in the figures) fed to a distillation process to obtain a distilled alcohol fraction, or as illustrated in Figure 2 can be subjected to a freeze concentration process that results in an aqueous residual fraction that is discarded or that can be recycled as water to the feed of the diafiltration step
    A) .
    The fraction of concentrated flavor components can be wholly or partially mixed with the retentate (2) of the diafiltration step A) to obtain a beer concentrate (8 ') or can be used as a component for beer, as a component in beer reconstitution or as a flavor component attached to a beer beer or cider must be added. When used as a component in beer reconstitution starting from a beer concentrate, the beer concentrate may be either the beer concentrate obtained by the diafiltration or another beer concentrate.
    BE2017 / 5869
    In the method explained in Figure 3, the second concentration step B '' comprises reverse osmosis with a membrane with a mesh size smaller than the membrane used in the diafiltration of step A) and this step results in the separation of the permeate (3) from the preceding diafiltration step (A) in two fractions:
    firstly a fraction comprising flavor components (4 ');
    and second, a residual comprising water and ethanol, which can be discarded or optionally (not shown in the figures) fed to a distillation process to obtain a distilled alcohol fraction or can be subjected to a freeze concentration process, resulting in an aqueous residual fraction , which can be thrown away or which can be recirculated as water to the feed of the diafiltration step
    The fraction comprising alcohol and flavor components can be further concentrated by an adsorption process, whereby the flavor components are adsorbed on a column, while the ethanol and water in the fraction pass through the column and are collected as one can be discarded or optionally (not shown in figures) ) can be fed to a distillation process to obtain a distilled alcohol fraction. The flavor components adsorbed on the column can be eluted (depending on the components and column either with water or ethanol) to obtain a concentrated fraction (6 '') comprising volatile flavor components. Both fractions (4 '') or (6 '') include
    BE2017 / 5869 flavor components can be wholly or partially mixed with the retentate (2) of the diafiltration step A) to obtain a beer concentrate (8 '') or can be used as a component for beer, as a component in beer reconstitution or as a flavor component, which must be added to a beer or cider. When used as a component in beer reconstitution from a beer concentrate, the beer concentrate can be either the beer concentrate obtained by the diafiltration or another beer concentrate.
    Alternatively or in combination with the above, the fraction (4 '') can be recirculated to the feed of the diafiltration step (A), so that the aromas remain in the system.
    In an additional development of the embodiment shown in Figure 3, a method is provided wherein the reverse osmosis is a high resolution reverse osmosis, i.e., reverse osmosis performed under an operating pressure within the range of 60-120 bar and at a temperature of 0- 12 ° C.
    权利要求:
    Claims (8)
    [1]
    CONCLUSIONS
    1. - Process for the preparation of concentrate, comprising the steps of:
    a) supplying a stream of beer or diafiltration (A) over a nanofiltration and / or reverse osmosis membrane to obtain low alcohol and a permeate (3) containing alcohol and volatile flavor components, the retentate being characterized by the concentration of non-filterable components equal to or higher than preferably density measurement with the largest as calculated preferably from corrected for the alcohol amount;
    b) subjecting the permeate comprising alcohol and volatile flavor components to a subsequent concentration step (B) comprising freezing; reverse osmosis; or adsorption to obtain a fraction (4) comprising volatile flavor components; characterized in that the low alcohol retentate (2) has an alcohol concentration of X.
    100 / (100 smaller than 1.2 smaller with the
    [2]
    A method according to claim 1, wherein the fraction (4) comprising volatile flavor components
    BE2017 / 5869 obtained from the concentration step B) comprising reverse osmosis or freeze concentrating - is subjected to an adsorption process C), wherein at least a part of the volatile flavor components from the fraction (4) is adsorbed, and then the adsorbed volatile flavor components in a volume water or ethanol are eluted to obtain a concentrated fraction (6) of volatile flavor components.
    [3]
    Method according to any of the preceding claims, comprising recirculating the fraction comprising volatile flavor components obtained from step B) to the feed of the diafiltration step A).
    [4]
    A method according to any one of the preceding claims, comprising subjecting the remaining fraction of an adsorption step B) or C) to a step D) with respect to freeze concentrating or distillation.
    [5]
    A method according to any one of the preceding claims, comprising recirculating the remaining fraction obtained from a step B) or D) with respect to freeze concentrating to the feed of the diafiltration step A).
    [6]
    The method according to any of the preceding claims, wherein the water stream supplied to the diafiltration step A) is deoxygenated and / or demineralized and / or deionized water.
    [7]
    A method according to any one of the preceding claims, comprising adding at least a portion of the fraction comprising volatile flavor components obtained from the process steps B) or C) to the low alcohol retentate.
    BE2017 / 5869
    [8]
    Use of a fraction comprising volatile flavor components or of a concentrated fraction comprising volatile flavor components obtained by a method as identified in any one of claims 1 to 7 as a component for beer or cider, as a component in beer or cider reconstitution or as flavor component to be added to a beer or cider.
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    同族专利:
    公开号 | 公开日
    AR110286A1|2019-03-13|
    EP3330360A1|2018-06-06|
    BE1025741A1|2019-06-27|
    WO2018100042A1|2018-06-07|
    引用文献:
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    EP0116462A1|1983-02-09|1984-08-22|A.G. Limited|Concentration of alcoholic beverages|
    US4717482A|1985-05-20|1988-01-05|Allied Corporation|Production of low alcoholic content beverages|
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    WO1992008783A1|1990-11-13|1992-05-29|Dow Danmark A/S|Membrane process for the dealcoholization of naturally fermented beverages|
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    WO2016083482A1|2014-11-25|2016-06-02|Anheuser-Busch Inbev S.A.|Beer or cider concentrate|
    DK568683A|1982-12-10|1984-06-11|Uop Inc|PROCEDURE FOR CONCENTRATING ALCOHOLIC DRINKS|WO2016081399A1|2014-11-17|2016-05-26|Massachusetts Institute Of Technology|Concentration control in filtration systems, and associated methods|
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    EP3938083A1|2019-03-12|2022-01-19|Alfa Laval Sandymount Technologies Corporation|System and method for the production of high gravity non-alcoholic beer through minimal water addition|
    法律状态:
    2019-07-10| FG| Patent granted|Effective date: 20190701 |
    优先权:
    申请号 | 申请日 | 专利标题
    EP16201537.4|2016-11-30|
    EP16201537.4A|EP3330360A1|2016-11-30|2016-11-30|Process for the production of a low alcohol or non-alcohol beer or cider concentrate|
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