CA1093485A - Anti-foaming agent and process for producing same - Google Patents
Anti-foaming agent and process for producing sameInfo
- Publication number
- CA1093485A CA1093485A CA314,812A CA314812A CA1093485A CA 1093485 A CA1093485 A CA 1093485A CA 314812 A CA314812 A CA 314812A CA 1093485 A CA1093485 A CA 1093485A
- Authority
- CA
- Canada
- Prior art keywords
- agent
- ethanol
- produced
- extraction
- malt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
Landscapes
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
An agent for reducing foaming during fermentation of, for example, wort to produce beer is produced by extracting ground malt with ethanol having a concentration in excess of 75% at approximately 50°C. The antifoaming agent thus produced is estimated to be 5 times more active than an agent produced from spent grains as measured by foam height.
An agent for reducing foaming during fermentation of, for example, wort to produce beer is produced by extracting ground malt with ethanol having a concentration in excess of 75% at approximately 50°C. The antifoaming agent thus produced is estimated to be 5 times more active than an agent produced from spent grains as measured by foam height.
Description
iO'J3485 This invention relates to a process for producing an anti-foaming agent and to an agent produced by such process. The agent is intended to reduce foaming during fermentation, such as ale and lage~ fermentati~ons ~nd ~artiPularly during the former, The effect of foaming ~n fermentation processes are well known. There are presently available many anti-foaming agents and methods such as, for example that disclosed by U.S. Patent No.
,~, 0~5, 70q 3,085,70~, which issued to I.G. Farbenindustrie AG on June 29,1937.
m e--I.G. Farbenindustrie patent discloses a method of combating foam during fermentation using a liquid mixture of a solid alcohol (more than 12 carbon atoms) and a liquid aliphatic alcohol (at least 8 carbon atoms per molecule). U.S. Patent No. 2,762,780, which issued to S,E. Kulakow-on ~e~tembe~ 1956 di~cl~se~ an anti~
foam composition includinq sugar cane oil, an oil-soluble emulsifier, and possibly an oil-miscible fluidizing carrier.
~ ;
U.S. Patent Nos. 3,249,515 and 3,354,050 both of which issued to K. Rungaldier et al on May 3,1966 and November 21,1967, respectively are of general interest because they disclose a-mothod and an apparatus for controlling foaming by removing waste 20~ ~gas from a culture medium, separating entrained medium from the gas and adding an antifoaming agent to the culture medium in accordance with the rate of separation of entrained medium~ However, the patents do not disclose any specific antifoaming agent.
A review of the above art makes it readily apparent that a need exists for a simple, effective antifoaming agent, preferably one which is food compatible.
The object of the present invention is to provide an anti-foaming agent and a process for producing the agent, the process ~ being relatively simple and the agent being food compatible ~ 1 -... . . . . . . .
: ~ , , . ~ :. :. .
~J~3~
. ~
according to all criteria.
Thus, the invention relates to a process for producing an agent for reducing foaming during fermentation comprising the steps of grinding malt; and extracting the ground malt with ethanol.
The invention also relates to the product produced by such process, namely an agent for reducing foaming during fermentaion comprising the ethanolic extract of ground malt.
R. T. Roberts reported in the J. Inst. Brew, Vol. 82,96 tl976) that an antifoam agent extracted from spent grain is very efficient in controlling the foam head during fermentation. Applicants have carried out experiments using spent grains from a pilot plant in which the liquid was squeezed out manually, concent~ated using - a rotary evaporator, and the residue was extracted with a mixture of methanol:chloroform (1:1). After a triple extraction, the extract was filtered through a coarse filter and concentrated to an oily emulsion. The emulsion was suspended in water and tested as an antifoaming agent in fermentations conducted in 2.5L tubes of 5cm internal diameter. It was established that 1 ml of this antifoaming agent reduced a foam head to 3 cm from 16 cm in a control experiment.
An attempt to prepare antifoaming agent using industrial grain press effluent for the extraction failed, because an oily emulsion with no antifoaming properties was obtained. AnalYsi~s showed that the ma~ority of the fatty acids were saturated, whereas agent produced from fresh spent grains from the pilot plant contains a relati~ely high percentage of unsaturated fatty acids.
An experiment pilot plant fermentation was carried out with antifoaming agent added to one fermenter and none in a control.
Similar foam values were obtained in each case, while beer produced
,~, 0~5, 70q 3,085,70~, which issued to I.G. Farbenindustrie AG on June 29,1937.
m e--I.G. Farbenindustrie patent discloses a method of combating foam during fermentation using a liquid mixture of a solid alcohol (more than 12 carbon atoms) and a liquid aliphatic alcohol (at least 8 carbon atoms per molecule). U.S. Patent No. 2,762,780, which issued to S,E. Kulakow-on ~e~tembe~ 1956 di~cl~se~ an anti~
foam composition includinq sugar cane oil, an oil-soluble emulsifier, and possibly an oil-miscible fluidizing carrier.
~ ;
U.S. Patent Nos. 3,249,515 and 3,354,050 both of which issued to K. Rungaldier et al on May 3,1966 and November 21,1967, respectively are of general interest because they disclose a-mothod and an apparatus for controlling foaming by removing waste 20~ ~gas from a culture medium, separating entrained medium from the gas and adding an antifoaming agent to the culture medium in accordance with the rate of separation of entrained medium~ However, the patents do not disclose any specific antifoaming agent.
A review of the above art makes it readily apparent that a need exists for a simple, effective antifoaming agent, preferably one which is food compatible.
The object of the present invention is to provide an anti-foaming agent and a process for producing the agent, the process ~ being relatively simple and the agent being food compatible ~ 1 -... . . . . . . .
: ~ , , . ~ :. :. .
~J~3~
. ~
according to all criteria.
Thus, the invention relates to a process for producing an agent for reducing foaming during fermentation comprising the steps of grinding malt; and extracting the ground malt with ethanol.
The invention also relates to the product produced by such process, namely an agent for reducing foaming during fermentaion comprising the ethanolic extract of ground malt.
R. T. Roberts reported in the J. Inst. Brew, Vol. 82,96 tl976) that an antifoam agent extracted from spent grain is very efficient in controlling the foam head during fermentation. Applicants have carried out experiments using spent grains from a pilot plant in which the liquid was squeezed out manually, concent~ated using - a rotary evaporator, and the residue was extracted with a mixture of methanol:chloroform (1:1). After a triple extraction, the extract was filtered through a coarse filter and concentrated to an oily emulsion. The emulsion was suspended in water and tested as an antifoaming agent in fermentations conducted in 2.5L tubes of 5cm internal diameter. It was established that 1 ml of this antifoaming agent reduced a foam head to 3 cm from 16 cm in a control experiment.
An attempt to prepare antifoaming agent using industrial grain press effluent for the extraction failed, because an oily emulsion with no antifoaming properties was obtained. AnalYsi~s showed that the ma~ority of the fatty acids were saturated, whereas agent produced from fresh spent grains from the pilot plant contains a relati~ely high percentage of unsaturated fatty acids.
An experiment pilot plant fermentation was carried out with antifoaming agent added to one fermenter and none in a control.
Similar foam values were obtained in each case, while beer produced
- 2 -~u~
with added antifoaming agent showed higher bitter units by 3ppm as well as a better chill stability.
The obvious drawback of such an antifoaming agent is that it is not food compatible due to traces of chloroform and methanol which pass into beer.
Extraction of ground malt with 95~ ethanol at 50C produces an antifoaming agent which is food compatible by all criteria.
The extraction is very simple. Ground malt is extracted with 95% ethanol, the yellow-green liquid is concentrated under reduced p.ressure and suspended in water. An experimental extraction of commercial malt yielded approximately 4% extractables.
The antifoaming agent produced by the ethanolic extraction of ground malt is estimated to be 5 times more active than an agent produced from spent grains as measured by foam height. The agent contains predominantly unsaturated fatty acids and some phenolic compounds and li`poproteins. On a commercial scale, only 25% of the ground malt could be eytract~d with alcohol and introduced into the mash, because higher proportions would drastically impair the conversion. It is worth noting that the extraction of only 25% of the ground malt produces sufficient antifoaming agent to control foaming in several fermenters. When subjected to oxidation, the antifoaming activity of the ethanolic extract is greatly reduced.
An advantage of extracting at least a part of the ground malt with ethanol is the reduction in the trans-2-nonenal precursors formation.
The concentration of the ethanol used in the extraction should be over 75%. The use of 50-75~ ethanol resulted in a sticky mass from which the solvent could not be recovered. The use of other polar solvents such as propanol or acetone (which are not food compatible) does not provide better
with added antifoaming agent showed higher bitter units by 3ppm as well as a better chill stability.
The obvious drawback of such an antifoaming agent is that it is not food compatible due to traces of chloroform and methanol which pass into beer.
Extraction of ground malt with 95~ ethanol at 50C produces an antifoaming agent which is food compatible by all criteria.
The extraction is very simple. Ground malt is extracted with 95% ethanol, the yellow-green liquid is concentrated under reduced p.ressure and suspended in water. An experimental extraction of commercial malt yielded approximately 4% extractables.
The antifoaming agent produced by the ethanolic extraction of ground malt is estimated to be 5 times more active than an agent produced from spent grains as measured by foam height. The agent contains predominantly unsaturated fatty acids and some phenolic compounds and li`poproteins. On a commercial scale, only 25% of the ground malt could be eytract~d with alcohol and introduced into the mash, because higher proportions would drastically impair the conversion. It is worth noting that the extraction of only 25% of the ground malt produces sufficient antifoaming agent to control foaming in several fermenters. When subjected to oxidation, the antifoaming activity of the ethanolic extract is greatly reduced.
An advantage of extracting at least a part of the ground malt with ethanol is the reduction in the trans-2-nonenal precursors formation.
The concentration of the ethanol used in the extraction should be over 75%. The use of 50-75~ ethanol resulted in a sticky mass from which the solvent could not be recovered. The use of other polar solvents such as propanol or acetone (which are not food compatible) does not provide better
- 3 -.. . . .
.. . .
,: .'' ' ~: ~' results and the enzyme inhibition is similar to that caused using ethanol.
Counter-current extraation of ground malt with ethanol can be carried out continuously using a screw-type extractor with a fine mesh screen. Separation of hot ethanol from the ground malt is simple. The ethanol can be recovered from the fermentation gas and regenerated in the same distillation apparatus. An estimated 5% loss of solvent can be expected and the ethanol recovered from fermentati~n would be sufficient to offset such loss.
.. . .
,: .'' ' ~: ~' results and the enzyme inhibition is similar to that caused using ethanol.
Counter-current extraation of ground malt with ethanol can be carried out continuously using a screw-type extractor with a fine mesh screen. Separation of hot ethanol from the ground malt is simple. The ethanol can be recovered from the fermentation gas and regenerated in the same distillation apparatus. An estimated 5% loss of solvent can be expected and the ethanol recovered from fermentati~n would be sufficient to offset such loss.
- 4 -.. :: . :. ~ . .:
Claims (5)
1. A process for producing an agent for reducing foaming during fermentation comprising the steps of grinding malt; and extracting the ground malt with ethanol.
2. A process according to Claim 1, wherein said ethanol has a concentration above 75%.
3. A process according to Claim 1, wherein the extraction is carried out at approximately 50°C.
4. A process according to Claim 1, 2 or 3, wherein said extraction is carried out with 95% ethanol.
5. An agent for reducing foaming during fermentation comprising an extract of ground malt with ethanol having a concentration in excess of 75%, said extract being a yellow-green liquid containing predominantly unsaturated fatty acids, and some phenolic compounds and lipoproteins.
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA314,812A CA1093485A (en) | 1978-10-30 | 1978-10-30 | Anti-foaming agent and process for producing same |
| GB7905946A GB2032952B (en) | 1978-10-30 | 1979-02-20 | Anti-foaming agent |
| BE193726A BE874486A (en) | 1978-10-30 | 1979-02-27 | ANTI-FOAMS AND THEIR PREPARATION |
| MX785179U MX5641E (en) | 1978-10-30 | 1979-04-02 | PROCEDURE FOR THE EXTRACTION OF AN ANTI-FOAMING AGENT FROM GRAINS OF MALTA |
| SE7905087A SE440366B (en) | 1978-10-30 | 1979-06-11 | Means for counteracting foam formation during the fermentation of a wort when brewing olives and preparing to produce the same |
| DE19792932573 DE2932573A1 (en) | 1978-10-30 | 1979-08-10 | AGENT FOR REDUCING FOAM DURING FERMENTATION |
| FR7925117A FR2440399A1 (en) | 1978-10-30 | 1979-10-09 | FOAM REDUCING AGENTS DURING FERMENTATION AND PROCESS FOR PRODUCING THEM |
| DK457479A DK457479A (en) | 1978-10-30 | 1979-10-29 | ANTI-DUMPING AGENT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA314,812A CA1093485A (en) | 1978-10-30 | 1978-10-30 | Anti-foaming agent and process for producing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1093485A true CA1093485A (en) | 1981-01-13 |
Family
ID=4112751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA314,812A Expired CA1093485A (en) | 1978-10-30 | 1978-10-30 | Anti-foaming agent and process for producing same |
Country Status (8)
| Country | Link |
|---|---|
| BE (1) | BE874486A (en) |
| CA (1) | CA1093485A (en) |
| DE (1) | DE2932573A1 (en) |
| DK (1) | DK457479A (en) |
| FR (1) | FR2440399A1 (en) |
| GB (1) | GB2032952B (en) |
| MX (1) | MX5641E (en) |
| SE (1) | SE440366B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013021177A1 (en) | 2011-08-05 | 2013-02-14 | Barth Innovations Limited | Antifoam agents |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2297689B (en) * | 1995-02-07 | 1997-04-02 | Nuway Matting Systems Inc | Floor covering |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE344668B (en) * | 1966-05-14 | 1972-05-02 | J Sato | |
| GB1474054A (en) * | 1974-07-24 | 1977-05-18 | Pollock J | Reducing the formation of stale flavour precursors in beer production |
-
1978
- 1978-10-30 CA CA314,812A patent/CA1093485A/en not_active Expired
-
1979
- 1979-02-20 GB GB7905946A patent/GB2032952B/en not_active Expired
- 1979-02-27 BE BE193726A patent/BE874486A/en not_active IP Right Cessation
- 1979-04-02 MX MX785179U patent/MX5641E/en unknown
- 1979-06-11 SE SE7905087A patent/SE440366B/en not_active IP Right Cessation
- 1979-08-10 DE DE19792932573 patent/DE2932573A1/en not_active Withdrawn
- 1979-10-09 FR FR7925117A patent/FR2440399A1/en active Granted
- 1979-10-29 DK DK457479A patent/DK457479A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013021177A1 (en) | 2011-08-05 | 2013-02-14 | Barth Innovations Limited | Antifoam agents |
Also Published As
| Publication number | Publication date |
|---|---|
| DK457479A (en) | 1980-05-01 |
| GB2032952A (en) | 1980-05-14 |
| BE874486A (en) | 1979-06-18 |
| DE2932573A1 (en) | 1980-05-22 |
| SE440366B (en) | 1985-07-29 |
| GB2032952B (en) | 1983-03-23 |
| FR2440399A1 (en) | 1980-05-30 |
| FR2440399B1 (en) | 1983-06-24 |
| MX5641E (en) | 1983-11-23 |
| SE7905087L (en) | 1980-05-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |