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DK158955B - PROCEDURE FOR REMOVING THE BITTERS FROM USED OILS - Google Patents

PROCEDURE FOR REMOVING THE BITTERS FROM USED OILS Download PDF

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DK158955B
DK158955B DK252081A DK252081A DK158955B DK 158955 B DK158955 B DK 158955B DK 252081 A DK252081 A DK 252081A DK 252081 A DK252081 A DK 252081A DK 158955 B DK158955 B DK 158955B
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beer yeast
yeast
supercritical
process according
aqueous
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DK252081A
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DK252081A (en
DK158955C (en
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Wilhelm Eisenbach
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Studiengesellschaft Kohle Mbh
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/005Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor after treatment of microbial biomass not covered by C12N1/02 - C12N1/08

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Abstract

1. A process for the removal of the bitter substances from spent brewer's yeast in aqueous systems, characterized in that the bitter substances are removed by treating an aqueous suspension and/or a colloidal aqueous solution of the spent brewer's yeast or of dried brewer's yeast with CO2 , ethane, ethylene and/or propane under hypercritical conditions of pressure and temperature in the fluid phase without loss in quality of the brewer's yeast.

Description

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Opfindelsen angår en fremgangsmåde til fjernelse af bitterstofferne fra brugt ølgær i vandige systemer.The invention relates to a method for removing the bitter substances from spent beer yeast in aqueous systems.

Brugt ølgær bliver efter tørring anvendt som kvægfoder. Denne 5 anvendelse har sine grænser, da gæren er i stand til at adsor-bere en del af de fra humlen stammende bitterstoffer, hvorved der opstår en bitter smag af den brugte ølgær.Used beer yeast is used as cattle feed after drying. This use has its limits, as the yeast is able to adsorb some of the bitters derived from the hops, thereby producing a bitter taste of the used beer yeast.

Det er den foreliggende opfindelses opgave at udvikle en frem-10 gangsmåde, ved hvilken bitterstofferne i den brugte ølgær kan fjernes.It is the object of the present invention to develop a method by which the bitter substances in the used beer yeast can be removed.

Denne opgave løses ved en fremgangsmåde, der er ejendommelig ved, at man fjerner bitterstofferne ved behandling af en van-15 dig suspension og/eller en kolloid vandig opløsning af den brugte ølgær eller en vandig suspension og/eller en kolloid vandig opløsning af tørret ølgær med CO2» ethan, ethylen og/eller propan under overkritiske betingelser for tryk og temperatur i flydende fase uden kvalitetstab af ølgæren.This problem is solved by a process which is peculiar to removing the bitter substances by treating an aqueous suspension and / or a colloidal aqueous solution of the used beer yeast or aqueous suspension and / or a colloidal aqueous solution of dried beer yeast. with CO2 »ethane, ethylene and / or propane under supercritical conditions of liquid phase pressure and temperature without quality loss of beer yeast.

2020

At der ikke sker noget kvalitetstab betyder, at den behandlede ølgær har mindst samme kvalitet som udgangsproduktet, dvs., at bitterstofferne ekstraheres selektivt.The fact that there is no loss of quality means that the processed yeast has at least the same quality as the starting product, that is, the bitter substances are selectively extracted.

25 Fra DE-PS 21 27 618 kendes en fremgangsmåde til udvinding af humleekstrakter ved ekstraktion af lufttør humle med opløsningsmidler, idet man ekstraherer humlen med i henseende til tryk og temperatur overkritisk CO2, SFg, CHF3, CHF2C1, CF3C1 , CF2=CH2, C3F8, N2O, ethan, ethylen alene eller i blanding med 30 hinanden eller med CO2 og af den fremkomne opløsning udskiller ekstrakten ved sænkning af trykket til under det kritiske tryk. Med denne fremgangsmåde kan valgfrit udvindes garvestof-frie eller garvestofholdige humleekstrakter.DE-PS 21 27 618 discloses a method for extracting hop extracts by extracting air-dry hops with solvents, extracting the hops with respect to pressure and temperature supercritical CO2, SFg, CHF3, CHF2C1, CF3C1, CF2 = CH2, C3F8 , N2O, ethane, ethylene alone or in admixture with each other or with CO 2 and of the resulting solution secrete the extract by lowering the pressure below the critical pressure. By this method, tanning-free or tanning-containing hop extracts can optionally be recovered.

35 Fra DE-AS 23 32 038 kendes anvendelsen af fremgangsmåden til adskillelse af stofblandinger indeholdende fedtstoffer og olier, ved hvilken man bringer fedtstofferne eller olierne i 235 DE-AS 23 32 038 discloses the use of the method for separating fat mixtures containing fats and oils, by bringing the fats or oils into 2

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kontakt med overkritisk CO2, til desodorisering af fedtstoffer og olier under eventuelt samtidig formindskelse af de frie fedtsyrer, idet man lader CO2 af temperaturer på 150 - 250°C og tryk på 101,3 - 253,3 bar indvirke på det materiale, som 5 skal renses.contact with supercritical CO2, to deodorize fats and oils while possibly reducing the free fatty acids, allowing CO2 of temperatures of 150 - 250 ° C and pressures of 101.3 - 253.3 bar to affect the material which 5 should be cleaned.

I DE-C-215.417 beskrives en fremgangsmåde til rensning af ølgær, ved hvilken den i vand værende affaldsølgær behandles med kuldioxid og derved renses.mekanisk.DE-C-215,417 describes a process for the purification of beer yeast, in which the waste yeasts in water are treated with carbon dioxide and thereby mechanically purified.

10 US patent nr. 4.104.409 beskriver en fremgangsmåde til fremstilling af humleekstrakter af lufttørret humle. Herved bliver tørret humle bragt i kontakt med overkritiske opløsningsmidler, og ekstrakterne afspændt til normalbetingelser, hvorved 15 der fås humleekstrakter.U.S. Patent No. 4,104,409 discloses a process for preparing hop extracts of air-dried hops. In this way, dried hops are brought into contact with supercritical solvents and the extracts relaxed to normal conditions, thereby obtaining hop extracts.

Af denne kendte teknik kan gennemsnits-fagmanden ikke udlede den foreliggende opfindelses lære, og denne er heller ikke nærliggende, da bitterstofferne i den anvendte humleekstrakt 20 ændrer sig under brygningen, og da der efter behandling ifølge fremgangsmåden ifølge opfindelsen af den brugte ølgær med f.eks. overkritisk CO2 og fjernelse af i CO2 indeholdte bitterstoffer "VWd behandling med et adsorptionsmiddel foreligger en anden sammensætning af de derved udvundne bitterstoffer.From this prior art, the skilled artisan will not be able to deduce the teachings of the present invention, nor will it be obvious as the bitter substances in the hop extract 20 used change during brewing and, after treatment according to the method of the invention, the used beer yeast with f. eg. supercritical CO2 and removal of bitters contained in CO2 "VWd treatment with an adsorbent is another composition of the bitters thus obtained.

2525

Ved fremgangsmåden ifølge opfindelsen til fjernelse af bitterstoffer fra den brugte ølgær er det muligt at opnå en ølgær, der er fri for bitterstoffer og fri for bitter smag, og som kan anvendes uden problemer som kvægfoder.In the method according to the invention for removing bitter substances from the used beer yeast, it is possible to obtain a beer yeast that is free of bitter substances and free of bitter taste and which can be used without problems as cattle feed.

30 ........30 ........

Foruden CO2 er som gasarter generelt egnet sådanne, hvis kritiske temperatur ligger under 100°C. Det er vigtigt, at der ikke er sundhedsmæssige grunde eller eventuelt økonomiske grunde til jkke. at anvende gasarterne. Sådanne egnede gasarter 35 er især ethan, ethylen og propan.In addition to CO2, as gases are generally suitable, those whose critical temperature is below 100 ° C. It is important that there are no health or financial reasons why. to use the gases. Such suitable gases 35 are in particular ethane, ethylene and propane.

Gasarterne anvendes i overkritisk tilstand. Særligt foretrækkes CO2 i overkritisk tilstand. Ved fremgangsmåden ifølge op- 3The gases are used in a critical condition. CO2 is particularly preferred in the supercritical state. By the method of op

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findelsen anvendes den brugte ølgær som vandig ølgærsuspension eller som kolloid opløsning af den brugte ølgær i vand eller en kombination af begge dele.In the finding, the used beer yeast is used as aqueous beer yeast suspension or as a colloidal solution of the used beer yeast in water or a combination of both.

5 Særligt foretrækkes den brugte ølgær som vandig ølgærsuspension eller som kolloid opløsning af den brugte ølgær i vand.5 In particular, the used beer yeast is preferred as aqueous beer yeast suspension or as a colloidal solution of the spent beer yeast in water.

Det er særligt overraskende, at man kan foretage ekstraktionen af bitterstofferne fra en vandig ølgærsuspension eller en kolloid opløsning af den brugte ølgær i vand, da den eneste hid-10 til kendte destraktion (dvs. overkritisk ekstraktion, sammensat af destillation og ekstraktion) fra vandig fase er den selektive ekstraktion af koffein fra en kaffe-ekstrakt. Ved denne destraktion bliver aromaen dog i den vandige fase, medens bitterstofferne i tilfældet med den foreliggende opfindelse 15 går over i det overkritiske CO2.It is particularly surprising that the extraction of the bitter substances from an aqueous beer yeast suspension or a colloidal solution of the used beer yeast can be carried out in water, as the only hitherto known known distraction (i.e., supercritical extraction, composed of distillation and extraction) from aqueous phase is the selective extraction of caffeine from a coffee extract. However, in this distraction, the aroma becomes in the aqueous phase, while in the case of the present invention, the bitter substances turn into the supercritical CO2.

Fremgangsmåden ifølge opfindelsen udføres ved tryk, der går fra over det kritiske tryk til 295 bar, fortrinsvis fra 98 til 200 bar.The process of the invention is carried out at pressures ranging from the critical pressure to 295 bar, preferably from 98 to 200 bar.

2020

Som temperaturer kan der være tale om dem, der er over den kritiske temperatur og indtil 100eC, fortrinsvis fra 40 til 70°C.Such as temperatures may be those above the critical temperature up to 100 ° C, preferably from 40 to 70 ° C.

25 Fremgangsmåden til behandling af den brugte ølgær med overkritiske gasarter kan udføres i medstrøm eller modstrøm. For tiden foretrækkes udførelse af fremgangsmåden i medstrøm.The method of treating the spent beer yeast with supercritical gases can be carried out in co-current or countercurrent. Currently, co-flow of the method is preferred.

I en yderligere foretrukken udførelsesform kan fremgangsmåden 30 som en yderligere foranstaltning udføres i stationær tilstand.In a further preferred embodiment, the method 30 as a further measure can be carried out in a stationary state.

Den statiske blandingsmetode, der f.eks. kan udføres som supplement til medstrømsmetoden, har den fordel, at man især kan undgå gær-udskillelse på fyldlegemer, således som dette belyses i de efterfølgende eksempler.The static mixing method, e.g. can be carried out as a supplement to the co-flow method, has the advantage that one can in particular avoid yeast separation on fillers, as illustrated in the following examples.

3535

De anvendte gasarter, som f.eks. CO2, bliver under hele ekstraktionen og udskillelsen holdt under overkritiske betinge!-The gases used, such as CO2, during the whole extraction and excretion is kept under supercritical conditions! -

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i ser, for så vidt man arbejder med overkritiske gasarter, hvilket er en foretrukken foranstaltning.you see, as far as working with supercritical gases, which is a preferred measure.

Den med bitterstofferne ladede gas, f.eks. det overkri ti ske 5 CO2 eller det overkritiske ethan, bliver i tilslutning til ladningen ledet gennem et adsorptionsmiddel for at fjerne bitterstofferne. Den således rensede gas kan derefter genanvendes i en kredsløbs-metode.The gas loaded with the bitter substances, e.g. in excess of ten CO2 or the supercritical ethane, in connection with the charge is passed through an adsorbent to remove the bitter substances. The gas thus purified can then be reused in a circulation method.

10 Som adsorptionsmiddel anvendes fortrinsvis aktive kul. Alternativt er det muligt at anvende molekularsigter, silicage-} og/eller aluminiumoxid som adsorptionsmiddel. Endelig er det også muligt at vaske den med bitterstoffer ladede overkritiske gas med vand og derved fjerne bitterstofferne.As the adsorbent, active charcoal is preferably used. Alternatively, it is possible to use molecular sieves, silica and / or alumina as adsorbents. Finally, it is also possible to wash the supercritical gas charged with bitters with water, thereby removing the bitters.

1515

Den efter fjernelse af bitterstofferne fremkomne rensede, brugte ølgær kan oparbejdes videre efter sædvanlig kendt teknik. F.eks. kan den ifølge opfindelsen rensede, brugte ølgær tørres, f.eks. ved forstøvningstørring.The purified, used beer yeast obtained after removal of the bitter substances can be further worked up according to the usual prior art. Eg. the used beer yeast purified according to the invention can be dried, e.g. by spray drying.

2020

Opfindelsen illustreres i det følgende nærmere ved hjælp af eksempler.The invention is further illustrated in the following by way of examples.

EKSEMPEL 1.EXAMPLE 1.

2525

Gennem et med VA-fyldlegemer (stålspiraler) (6 x 6 mm VA-net-spiraler med mellemstivere) fyldt VA-rør (længde 5,5 m, lysning 50 mm) blev en 10%-ig gærsuspension i vand pumpet fraoven i modstrøm med cirkulerende overkritisk CO2. Ved et tryk på 30 200 bar og en temperatur på 56eC blev der tilført 250 ml pr.Through a VA-filled body (steel coils) (6 x 6 mm VA mesh coils with intermediate struts) filled VA pipe (length 5.5 m, illumination 50 mm) a 10% yeast suspension in water was pumped from above in countercurrent with circulating supercritical CO2. At a pressure of 30 200 bar and a temperature of 56 ° C, 250 ml per ml were added.

time. Den afløbende ølgær blev afspændt fra en forrådsbeholder under tårnet med fyldlegemer. Det overkritiske CO2 blev cirkuleret med en centrifugalpumpe under reaktionsbetingelserne i en mængde af ca. 80 1 pr. time og derpå cirkuleret gennem en 35 med aktive kul (kornstørrelse 4-6 mm) fyldt reaktor. I A-kullene blev de i CO2 opløste bitterstoffer adsorberet.hour. The draining beer yeast was relaxed from a storage tank under the tower with filler bodies. The supercritical CO2 was circulated with a centrifugal pump under the reaction conditions in an amount of approx. 80 1 pr. and then circulated through an activated charcoal (grain size 4-6 mm) filled reactor. In the A litters, the bitters dissolved in CO2 were adsorbed.

55

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Den således behandlede ølgær smagte ikke mere bittert. En vis ulempe ved denne fremgangsmåde er, at ølgæren let skummer og sammen med CO2 kommer ind i A-kullene. Desuden kan der være den fare, at de suspenderede, faste stoffer af-5 sætter sig på fyldstofferne ved mindre strømningshastighed af ølgæren.The beer yeast thus treated did not taste bitter anymore. Some disadvantage of this approach is that the beer yeast easily foams and together with CO2 enters the A-coals. Furthermore, there may be the danger that the suspended solids settle on the fillers at less flow rate of the beer yeast.

I en egnet udførelsesform kan denne ulempe ved aflejring af den suspenderede ølgær undgås ved at forøge den gennem-10 pumpede mængde.In a suitable embodiment, this disadvantage of depositing the suspended beer yeast can be avoided by increasing the amount of pumped.

EKSEMPEL 2.EXAMPLE 2.

I det i eksempel 1 beskrevne apparatur blev den vandige 01-15 gærsuspension pumpet i medstrøm med det overkritiske CO^ fraoven gennem tårnet med fyldlegemer. Ved denne fremgangsmåde kom der ikke mere noget ølgær i A-kullene, og det fremkomne produkt smagte ikke mere bittert.In the apparatus described in Example 1, the aqueous 01-15 yeast suspension was pumped in co-flow with the supercritical CO 2 from above through the tower with filler bodies. By this method, no beer yeast was added to the A-litters, and the resulting product did not taste bitter.

20 EKSEMPEL 3.EXAMPLE 3.

I det i eksempel 1 beskrevne apparatur blev, som i eksempel 2, 28 liter af en 10%-ig vandig ølgærsuspension ved et tryk på 100 bar og en temperatur på 46°C befriet for bitter-23 stofferne. Den indpumpede mængde var 1 liter pr. time med en cirkulerende CC^-mængde på ca. 28 liter pr. time.In the apparatus described in Example 1, as in Example 2, 28 liters of a 10% aqueous beer yeast suspension at a pressure of 100 bar and a temperature of 46 ° C were liberated from the bitter-23 substances. The pumped volume was 1 liter per liter. hour with a circulating CC ^ amount of approx. 28 liters per hour.

Mængden af den tilførte gærsuspension kan forøges til det firdobbelte uden kvalitetstab af den for bitterstoffer be-30 friede gær. Ved intensiv blanding af ølgær og CO 2 er der væsentligt videre grænser for denne fremgangsmåde.The amount of yeast suspension added can be increased to quadruple without loss of quality of the yeast-released yeast. In intensive mixing of beer yeast and CO 2 there are significantly further limits to this process.

Den således for bitterstoffer befriede flydende gær blev sprøjtetørret i et sædvanligt apparatur. Det fremkomne pul-35 ver havde samme udseende som pulver af ikke behandlet, flydende gær, men det smagte ikke mere bittert.The liquid yeast thus liberated from bitters was spray dried in a conventional apparatus. The resulting powder had the same appearance as powder of untreated liquid yeast, but it did not taste bitter.

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De ved forsøget anvendte A-kul (600 g) blev efter forsøget ekstraheret med chloroform. Efter afdampning af opløsningsmidlet kunde der af ekstrakten fås en mørkebrun olie/ der smagte meget bittert. Mængden var 12 g, svarende til 2%, 5 beregnet på de anvendte A-kul, eller ca. 0,5%, beregnet på det i den flydende gær værende tørstof.The A-charcoal (600 g) used in the experiment was extracted with chloroform after the experiment. After evaporation of the solvent a dark brown oil was obtained from the extract / which tasted very bitter. The amount was 12 g, corresponding to 2%, 5 based on the A-carbon used, or approx. 0.5%, calculated on the dry yeast content of the liquid yeast.

Gaskromatografi gav det på tegningen viste gaskromatogram af den af de aktive kul genvundne ekstrakt. Det viser sig.Gas chromatography gave the gas chromatogram shown in the drawing of the extract recovered from the activated charcoal. It turns out.

10 at sammensætningen af ekstrakten er en anden end den af den oprindeligt til øllet satte humleekstrakt.10 that the composition of the extract is different from that of the hop extract originally added to the beer.

EKSEMPEL 4.EXAMPLE 4.

15 I stedet for det i eksempel 1 beskrevne tårn med fyldlegemer blev anvendt en statisk blander af typen Kenics-Mischer (længde 600 mm, diameter 10 mm). Ved 175 bar og 47°C blev ølgærsuspension og overkritisk CC^ pumpet nedefra gennem denne blan-2q der. Ved en indpumpet ølgærmængde på 250 ml pr. time og en cirkulerende CC^-mængde på 20 liter pr. time fremkom et produkt, der ikke mere smagte bittert.Instead of the tower body described in Example 1, a static mixer of the type Kenics-Mischer (length 600 mm, diameter 10 mm) was used. At 175 bar and 47 ° C, beer yeast suspension and supercritical CC 2 were pumped from below through this mixture. At a pumped beer yeast amount of 250 ml per hour and a circulating CC 2 amount of 20 liters per hour. An hour later, a product no longer tasted bitter.

Efter hidtidige erfaringer skulle forholdet mellem ølgær-25 suspension og CC^ være ca. 1:10, d.v.s. at med samme CC^- mængde kan der ved større strømningshastighed afbitres væsentligt mere ølgær.According to past experience, the ratio of beer yeast suspension to CC 1:10, i.e. that with the same amount of CC ^, at greater flow rates, more beer yeast can be bitten off.

EKSEMPEL 5.EXAMPLE 5.

30 I stedet for det i eksempel 4 benyttede CC^ blev der under samme reaktionsbetingelser ledet ethan i kredsløb. Det fremkomne produkt var af samme kvalitet.Instead of the CC 3 used in Example 4, ethane was circulated under the same reaction conditions. The resulting product was of the same quality.

35 EKSEMPEL 6.EXAMPLE 6.

I et apparat, bestående af to trykbeholdere med et indhold på 1,8 og 5 liter, blev der i den lille indfyldt 480 g aktiveIn a device consisting of two pressure vessels with a capacity of 1.8 and 5 liters, 480 g of active

Claims (6)

7 DK 158955 B kul (kornstørrelse 4-6 mm) og i den store 2.700 g forstøvningstørret ølgær. Ved hjælp af en centrifugalpumpe blev der ved 200 bar og 55°C cirkuleret overkritisk CC^ i en mængde på ca. 80 liter pr. time gennem de to beholdere, der ® står under samme CC^-tryk. Efter 24 timer blev ølgæren udtaget Den smagte ikke mere bittert og havde ikke forandret sit udseende. Som følge af gærpulverets finhed er en forholdsvis lang reaktionstid nødvendig, da gennemblandingen af gas og pulver 10 ikke vil være særligt gunstig. EKSEMPEL 7. I det i eksempel 6 beskrevne apparatur blev CO2 erstattet med 15 ethan. Under samme reaktionsbetingelsér fremkom efter 20 timer et produkt, som kvalitativt var det samme. Generelt skal siges om mængdeområderne, at et blandingsforhold af CO2 (liter): suspension og/eller kolloid opløsning (liter, 20 10 - 25%-ig) på 5 - 20 : 1 fører til praktisk gode resultater. Det er uden videre muligt for fagmanden på grundlag af simple forsøg at finde det optimale forhold for de til enhver tid anvendte betingelser. 25 Patentkrav.7 DK 158955 B coal (grain size 4-6 mm) and in the large 2,700 g spray-dried beer yeast. By means of a centrifugal pump, at 200 bar and 55 ° C, supercritical CC 2 was circulated in an amount of approx. 80 liters per liter. hour through the two vessels under the same CC ^ pressure. After 24 hours, the beer yeast was removed. It did not taste bitter and had not changed its appearance. Due to the fineness of the yeast powder, a relatively long reaction time is required as the mixing of gas and powder 10 will not be particularly favorable. Example 7. In the apparatus described in Example 6, CO2 was replaced with 15 ethane. Under the same reaction conditions, after 20 hours, a product was obtained which was qualitatively the same. In general, it should be said about the quantity ranges that a mixture ratio of CO2 (liter): suspension and / or colloidal solution (liter, 20 10 - 25% -ig) of 5 - 20: 1 leads to practically good results. It is possible for the person skilled in the art, on the basis of simple experiments, to find the optimal ratio for the conditions used at all times. 25 Patent claims. 1. Fremgangsmåde til fjernelse af bitterstofferne fra brugt ølgær i vandige systemer, kendetegnet ved, at man 30 fjerner bitterstofferne ved behandling af en vandig suspension og/eller en kolloid vandig opløsning af den brugte ølgær eller af en vandig suspension og/eller en kolloid vandig opløsning af tørret ølgær med C02, ethan, ethylen og/eller propan under overkritiske betingelser for tryk og temperatur i flydende 35 fase uden kvalitetstab af ølgæren.A process for removing the bitter substances from spent beer yeast in aqueous systems, characterized in that the bitter substances are removed by treatment of an aqueous suspension and / or a colloidal aqueous solution of the spent beer yeast or of an aqueous suspension and / or a colloidal aqueous. solution of dried beer yeast with CO 2, ethane, ethylene and / or propane under supercritical conditions of liquid phase pressure and temperature without loss of quality of the beer yeast. 8 DK 158955 B8 DK 158955 B 2. Fremgangsmåde Ifølge krav 1, kendetegnet ved, at man arbejder ved tryk fra over det kritiske tryk til 295 bar, fortrinsvis fra 98 til 200 bar.Process according to Claim 1, characterized in that it operates at pressures from above the critical pressure to 295 bar, preferably from 98 to 200 bar. 3. Fremgangsmåde ifølge krav log2, kendetegnet ved, at man arbejder ved temperaturer fra over den kritiske temperatur til 100°C, fortrinsvis fra 40 til 70°C.Process according to claim log2, characterized in that it operates at temperatures from above the critical temperature to 100 ° C, preferably from 40 to 70 ° C. 4. Fremgangsmåde ifølge krav 1-3, kendetegnet ved, at den brugte ølgær behandles med det overkritiske CO2 i medstrøm.Process according to claims 1-3, characterized in that the spent beer yeast is treated with the supercritical CO2 in co-flow. 5. Fremgangsmåde ifølge krav 1-3, kendetegnet ved, at behandlingen yderligere udføres i stationær tilstand. 15Process according to claims 1-3, characterized in that the treatment is further carried out in a stationary state. 15 6. Fremgangsmåde ifølge krav 1-5, kendetegnet ved, at den med bitterstofferne ladede gas ledes gennem et adsorptionsmiddel til fjernelse af bitterstofferne og derpå genanvendes i en kredsløbsmetode. 20 a 25 30 35Process according to claims 1-5, characterized in that the gas loaded with the bitters is passed through an adsorbent for removing the bitters and then reused in a circuit method. 20 and 25 30 35
DK252081A 1980-06-10 1981-06-10 PROCEDURE FOR REMOVING THE BITTERS FROM USED OILS DK158955C (en)

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DE3021653 1980-06-10
DE19803021653 DE3021653A1 (en) 1980-06-10 1980-06-10 METHOD FOR REMOVING THE BITTERS FROM USED BEER YEAST

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JPS59140871A (en) * 1983-01-31 1984-08-13 Nippon Sanso Kk Treatment of raw material for brewing
NZ243303A (en) * 1992-06-25 1994-07-26 Anchor Brewing Co Nz Ltd Use of ethene in flavouring drinks and foodstuffs in general
WO1998046089A1 (en) * 1997-04-16 1998-10-22 Sapporo Breweries Limited Process for producing yeast extract
DE10252168B4 (en) * 2002-11-09 2007-01-11 Degussa Ag Use of a process for the selective separation of volatile aroma substances from single-phase, liquid starting materials having a fat and / or oil content ≦ 20% by weight
JP2006187231A (en) * 2005-01-05 2006-07-20 Shimadzu Corp Method for producing yeast extract
ES2350789B1 (en) * 2009-06-26 2011-11-30 Consejo Superior De Investigaciones Científicas (Csic) PROCEDURE FOR THE ELIMINATION OF ODORANT COMPOUNDS PRESENT IN LEAVE PREPARATIONS THROUGH SUPERCRITICAL CO2 EMPLOYMENT.
ES2670473T3 (en) 2015-12-04 2018-05-30 Evonik Degussa Gmbh Improved procedure for the extraction of flavoring substances from fatty and / or aqueous liquid phases
CN116240121B (en) * 2023-05-04 2023-08-22 上海昌进生物科技有限公司 Kluyveromyces marxianus, fermentation method, composition and application thereof

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DE744920C (en) * 1941-11-09 1944-03-21 Kurmaerkische Zellwolle Process to improve the color and taste as well as to increase the protein content of growth yeast
US4104409A (en) * 1971-06-03 1978-08-01 Studiengesellschaft Kohle Mbh Production of hop extracts
CH649778A5 (en) * 1978-06-20 1985-06-14 Mueller Adam METHOD FOR ISOMERIZING ALPHA ACIDS IN A HOP EXTRACT.

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EP0041723A2 (en) 1981-12-16
EP0041723B1 (en) 1985-09-18
JPS6361918B2 (en) 1988-11-30
DK252081A (en) 1981-12-11
ATE15692T1 (en) 1985-10-15
EP0041723A3 (en) 1983-02-02
DE3021653A1 (en) 1981-12-17
CA1179546A (en) 1984-12-18
DE3172314D1 (en) 1985-10-24
DK158955C (en) 1991-01-21
JPS5726585A (en) 1982-02-12

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