CA1179546A - Process for removing bitter substances from spent brewer's yeast - Google Patents
Process for removing bitter substances from spent brewer's yeastInfo
- Publication number
- CA1179546A CA1179546A CA000379204A CA379204A CA1179546A CA 1179546 A CA1179546 A CA 1179546A CA 000379204 A CA000379204 A CA 000379204A CA 379204 A CA379204 A CA 379204A CA 1179546 A CA1179546 A CA 1179546A
- Authority
- CA
- Canada
- Prior art keywords
- yeast
- brewer
- bitter substances
- temperature
- spent
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 57
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 34
- 239000000126 substance Substances 0.000 title claims abstract description 27
- OTMSDBZUPAUEDD-UHFFFAOYSA-N Ethane Chemical compound CC OTMSDBZUPAUEDD-UHFFFAOYSA-N 0.000 claims abstract description 8
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000005977 Ethylene Substances 0.000 claims abstract description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001294 propane Substances 0.000 claims abstract description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 18
- 239000000725 suspension Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000007900 aqueous suspension Substances 0.000 claims description 4
- 238000001179 sorption measurement Methods 0.000 claims description 4
- 239000007789 gas Substances 0.000 description 13
- 229940023032 activated charcoal Drugs 0.000 description 8
- 239000000284 extract Substances 0.000 description 8
- 235000019658 bitter taste Nutrition 0.000 description 7
- 238000000605 extraction Methods 0.000 description 5
- 235000008694 Humulus lupulus Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229940106579 hops extract Drugs 0.000 description 2
- 239000001906 humulus lupulus l. absolute Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- VOPWNXZWBYDODV-UHFFFAOYSA-N Chlorodifluoromethane Chemical compound FC(F)Cl VOPWNXZWBYDODV-UHFFFAOYSA-N 0.000 description 1
- XPDWGBQVDMORPB-UHFFFAOYSA-N Fluoroform Chemical compound FC(F)F XPDWGBQVDMORPB-UHFFFAOYSA-N 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N Nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 208000036366 Sensation of pressure Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 229940106265 charcoal Drugs 0.000 description 1
- AFYPFACVUDMOHA-UHFFFAOYSA-N chlorotrifluoromethane Chemical compound FC(F)(F)Cl AFYPFACVUDMOHA-UHFFFAOYSA-N 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- TWNQGVIAIRXVLR-UHFFFAOYSA-N oxo(oxoalumanyloxy)alumane Chemical compound O=[Al]O[Al]=O TWNQGVIAIRXVLR-UHFFFAOYSA-N 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- SFZCNBIFKDRMGX-UHFFFAOYSA-N sulfur hexafluoride Chemical compound FS(F)(F)(F)(F)F SFZCNBIFKDRMGX-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, 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
- C12N1/005—Microorganisms, 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Sustainable Development (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fats And Perfumes (AREA)
- Water Treatment By Sorption (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Extraction Or Liquid Replacement (AREA)
Abstract
Abstract of the Disclosure The present invention is directed to a process for removing the bitter substances from spent brewer's yeast.
The process is characterized in that the bitter substances are removed by treating the spent brewer's yeast with CO2, ethane, ethylene, and/or propane above critical pressure and temperature.
The process is characterized in that the bitter substances are removed by treating the spent brewer's yeast with CO2, ethane, ethylene, and/or propane above critical pressure and temperature.
Description
11'7~35~
The present invention relates to a process for the removal of the bitter substances from spent brewer's yeast.
Spent brewer's yeast, when dried is used as fodder.
This use has its limitations, since the yeast is able to adsorb a part of the bitter substances origi~ating in , the hops, and as a result of this, a bitter taste is formed in the spent yeast. The use of the spent brewer's yeast in other areas, therefore, such as, for example, for human beings, is not possible.
The present invention poses the problem of developing a process in which the bitter substances of the spent brewer's yeast can be removed, in order to expand the field of application for spent brewer's yeast.
The problem is solved by removing the bitter substances by treating the spent yeast with CO2, ethane, ethylene and/or propane above critical pressure and temperature.
A process is known, from German Patent 21 27 618, for obtaining hop extracts by extracting air-dried hops with a solvent, in which process the hops are extracted with CO2, SF6, CHF3, CHF2Cl, CF3Cl, CF2=CH2, C3Fg, N2O, ethane, and ethylene, above critical pressure and temperature, alone or in mixtures with each other or with CO2, and separating the extract from the solution obtained by reducing the pressure to below the critical pressure.
With this process, hop extracts that are tannin-free or tanniferous may be obtained, as desired.
The use of the process is known, from German Patent Appli-11~95~16 1 cation 23 32 038, for separating mixtures of substances containin2 fats and oils, in which process the fats or oils are brought into 3 contact with C02 above critical pressure and temperature, and for 4 deodorizing fats and oils while, if necessary, reducing the free 5 fatty acids in them at the same time, and in so doing, C02 at tem 6 peratures of 150 to 250 C and pressures of -101.3 to 253.3 bar 7 is caused to act on the material to be pur.ified.
9 The average person skilled in the art can neither gathe thé science of the present invention from this state of the art, 11 nor is it suggested to him, especially since the bitter substance 12 in the spent brewer's yeast, in contrast to the bitter substances 13 in the hops used or the hops extract used, ~ge partly at least, 14 and after treating the spent brewer's yeast according to the pre-sent invention with, for example, C02 above critical pressure and 16 temperature, and removin0 the bitter substances contained in the 17 C02 by treatment with an adsorption agent, an other composition 18 exists for the bitter substances so.produced.
~y treating the spent brewer's yeast accordiny to the pre 21 sent invention, it is possible to obtain a brewer's yeast that is 22 free from bitter substances and free from a bitter taste, and that 23 may.not only be used without problems, for exam~e, as fodder, but -24 also for other purposes, such as, for example, in the area of hu-man beings.
27 Besides C02, those gases having a critical temperature 28 below 100 C are generally suitable. It is important that there 29 be no health hazards or possible economic reasons not to use the gases. Suitable gases pf this type are, in particular, 11795~6 ethane, ethylene, and propane.
The gases above critical temperature and pressure are preferred, whereby CO2 above the critical state is especially preferred. It is generally also possible, however, to remove the bitter substances from the spent brewer's yeast with CO2 that is not above critical pressure and tempera~ure.
In the process according to the present invention, the spent brewer's yeast may be used as an aqueous sus-10 pension of brewer's yeast or as a colloidal solution of thespent brewer's yeast in water or a combination of both, or as dried brewer's yeast, for example, spray-dried brewer's yeast.
Especially preferred is the use of the spent 15 brewer's yeast as an aqueous suspension or as a colloidal solution in water. It is particularly surprising that the extraction of the bitter substances may be undertaken from an aqueous suspension of brewer's yeast or a colloidal solution of the spent brewer's yeast in water, since the 20 only known extraction from an aqueous phase thus far is the selective extraction of caffeine from a cofee extract.
In this extraction, however, the aroma remains in the aqueous phase, while in the case of the present invention, the bitter substances go over into the CO2, which is above critical pressure and temperature.
The process according to the present invention is carried out at pressures that range from those above the critical pressure up to 295 bar, preferably from 98 bar to 200 bar.
,-~11~79546 1As temperatures, those above the critical temperature up 2to 100 C, preferably from 40 to 70 C, come under consideration.
4The process for the treatment of the spent brewer's yeast with gases above critical pressure and temperature may be carried 6 out with a countercurrent or a current flowing in the same direc-7 tion. At the present time, carrying out the process with a cur-8 rent flowing-in the same direction is preferred.
~ . ' .
In an additional preferred method of carrying out the 11 process, it may, as a further measure, be carried out in a statio-12 nary condition. The static mixing process, which, for example, 13 may be carried out in addition to the process using the current 14 flowing in the same direction, has the advantage that the separa-tion of the yeast, in particular, onto fillers can be avoided, as 16 is explained in the examples later.
18 The gases to be used, such as, for example, C0~, are kept 19 under conditions above the critical pressure and temperature du-ring the entire extraction and separation, so far as the work is 21 carried out with gases above the critical pressure and tempera-22 ture, which is a preferred measure.
23 ~
24 The gas, such as, for example, C02 above the critical pressure and temperature or ethane above the critical pressure and 26 temperature, loaded with the bitter substances, is conducted, in 27 connection with the loading, through an adsorption agent to remove 28 the bitter substances. The gas that has been purified in this way 29 may then be used again in the circulation process.
11'795'16 Activated charcoal is preferred for use as an adsorption agent. It is possible, alternativel~v, to use microfilters, silica gel, and/or aluminum oxide as adsorp-tion agents. Finally, it is also possible to wash the gas, which is above critical pressure and temperature and loaded with bitter substances, with water, and by so doing, remove the bitter substances.
The purified spent brewer's yeast obtained after the removal of the bitter substances may be further worked up according to the usual known techniques. For example, the spent brewer's yeast, purified according to the present invention, may be dried, e.g., by spray-drying.
The present invention is further explained below on the basis of examples, and is illustrated by the drawing which is a gas chromatogram of the extract of Example 3.
Exa~ple 1 A 10% yeast suspension in water was pumped from above in countercurrent to the circulating CO2 that is above the critical pressure and temperature through a VA tube (length 5.5 m, internal diameter S0 mm), which is filled with VA filling bodies (6 x 6 mm VA net coils with a long cross). 250 ml/h was added at a pressure of 200 bar and a temperature of 56C. The brewer's yeast that was drained off was released from a reservoir underneath the packed column. The CO2 above critical pressure and temperature was then repumped, with a rotary pump, through a reactor filled with activated charcoal (particle size 4-6 mm) under reaction conditions at about 80 l/h; the bitter substances that had been dissolved in the CO2 were adsorbed in the activated charcoal.
il'79546 1 The brewer's yeast that had been treated in this way no
The present invention relates to a process for the removal of the bitter substances from spent brewer's yeast.
Spent brewer's yeast, when dried is used as fodder.
This use has its limitations, since the yeast is able to adsorb a part of the bitter substances origi~ating in , the hops, and as a result of this, a bitter taste is formed in the spent yeast. The use of the spent brewer's yeast in other areas, therefore, such as, for example, for human beings, is not possible.
The present invention poses the problem of developing a process in which the bitter substances of the spent brewer's yeast can be removed, in order to expand the field of application for spent brewer's yeast.
The problem is solved by removing the bitter substances by treating the spent yeast with CO2, ethane, ethylene and/or propane above critical pressure and temperature.
A process is known, from German Patent 21 27 618, for obtaining hop extracts by extracting air-dried hops with a solvent, in which process the hops are extracted with CO2, SF6, CHF3, CHF2Cl, CF3Cl, CF2=CH2, C3Fg, N2O, ethane, and ethylene, above critical pressure and temperature, alone or in mixtures with each other or with CO2, and separating the extract from the solution obtained by reducing the pressure to below the critical pressure.
With this process, hop extracts that are tannin-free or tanniferous may be obtained, as desired.
The use of the process is known, from German Patent Appli-11~95~16 1 cation 23 32 038, for separating mixtures of substances containin2 fats and oils, in which process the fats or oils are brought into 3 contact with C02 above critical pressure and temperature, and for 4 deodorizing fats and oils while, if necessary, reducing the free 5 fatty acids in them at the same time, and in so doing, C02 at tem 6 peratures of 150 to 250 C and pressures of -101.3 to 253.3 bar 7 is caused to act on the material to be pur.ified.
9 The average person skilled in the art can neither gathe thé science of the present invention from this state of the art, 11 nor is it suggested to him, especially since the bitter substance 12 in the spent brewer's yeast, in contrast to the bitter substances 13 in the hops used or the hops extract used, ~ge partly at least, 14 and after treating the spent brewer's yeast according to the pre-sent invention with, for example, C02 above critical pressure and 16 temperature, and removin0 the bitter substances contained in the 17 C02 by treatment with an adsorption agent, an other composition 18 exists for the bitter substances so.produced.
~y treating the spent brewer's yeast accordiny to the pre 21 sent invention, it is possible to obtain a brewer's yeast that is 22 free from bitter substances and free from a bitter taste, and that 23 may.not only be used without problems, for exam~e, as fodder, but -24 also for other purposes, such as, for example, in the area of hu-man beings.
27 Besides C02, those gases having a critical temperature 28 below 100 C are generally suitable. It is important that there 29 be no health hazards or possible economic reasons not to use the gases. Suitable gases pf this type are, in particular, 11795~6 ethane, ethylene, and propane.
The gases above critical temperature and pressure are preferred, whereby CO2 above the critical state is especially preferred. It is generally also possible, however, to remove the bitter substances from the spent brewer's yeast with CO2 that is not above critical pressure and tempera~ure.
In the process according to the present invention, the spent brewer's yeast may be used as an aqueous sus-10 pension of brewer's yeast or as a colloidal solution of thespent brewer's yeast in water or a combination of both, or as dried brewer's yeast, for example, spray-dried brewer's yeast.
Especially preferred is the use of the spent 15 brewer's yeast as an aqueous suspension or as a colloidal solution in water. It is particularly surprising that the extraction of the bitter substances may be undertaken from an aqueous suspension of brewer's yeast or a colloidal solution of the spent brewer's yeast in water, since the 20 only known extraction from an aqueous phase thus far is the selective extraction of caffeine from a cofee extract.
In this extraction, however, the aroma remains in the aqueous phase, while in the case of the present invention, the bitter substances go over into the CO2, which is above critical pressure and temperature.
The process according to the present invention is carried out at pressures that range from those above the critical pressure up to 295 bar, preferably from 98 bar to 200 bar.
,-~11~79546 1As temperatures, those above the critical temperature up 2to 100 C, preferably from 40 to 70 C, come under consideration.
4The process for the treatment of the spent brewer's yeast with gases above critical pressure and temperature may be carried 6 out with a countercurrent or a current flowing in the same direc-7 tion. At the present time, carrying out the process with a cur-8 rent flowing-in the same direction is preferred.
~ . ' .
In an additional preferred method of carrying out the 11 process, it may, as a further measure, be carried out in a statio-12 nary condition. The static mixing process, which, for example, 13 may be carried out in addition to the process using the current 14 flowing in the same direction, has the advantage that the separa-tion of the yeast, in particular, onto fillers can be avoided, as 16 is explained in the examples later.
18 The gases to be used, such as, for example, C0~, are kept 19 under conditions above the critical pressure and temperature du-ring the entire extraction and separation, so far as the work is 21 carried out with gases above the critical pressure and tempera-22 ture, which is a preferred measure.
23 ~
24 The gas, such as, for example, C02 above the critical pressure and temperature or ethane above the critical pressure and 26 temperature, loaded with the bitter substances, is conducted, in 27 connection with the loading, through an adsorption agent to remove 28 the bitter substances. The gas that has been purified in this way 29 may then be used again in the circulation process.
11'795'16 Activated charcoal is preferred for use as an adsorption agent. It is possible, alternativel~v, to use microfilters, silica gel, and/or aluminum oxide as adsorp-tion agents. Finally, it is also possible to wash the gas, which is above critical pressure and temperature and loaded with bitter substances, with water, and by so doing, remove the bitter substances.
The purified spent brewer's yeast obtained after the removal of the bitter substances may be further worked up according to the usual known techniques. For example, the spent brewer's yeast, purified according to the present invention, may be dried, e.g., by spray-drying.
The present invention is further explained below on the basis of examples, and is illustrated by the drawing which is a gas chromatogram of the extract of Example 3.
Exa~ple 1 A 10% yeast suspension in water was pumped from above in countercurrent to the circulating CO2 that is above the critical pressure and temperature through a VA tube (length 5.5 m, internal diameter S0 mm), which is filled with VA filling bodies (6 x 6 mm VA net coils with a long cross). 250 ml/h was added at a pressure of 200 bar and a temperature of 56C. The brewer's yeast that was drained off was released from a reservoir underneath the packed column. The CO2 above critical pressure and temperature was then repumped, with a rotary pump, through a reactor filled with activated charcoal (particle size 4-6 mm) under reaction conditions at about 80 l/h; the bitter substances that had been dissolved in the CO2 were adsorbed in the activated charcoal.
il'79546 1 The brewer's yeast that had been treated in this way no
2 ¦ longer tasted bitter. A certain disadvantage of this method is
3 ¦ that the brewer's yeast foams slightly, and gets into the acti-
4 ¦ vated charcoal with the C02. Besides, the danger may arise that
5 ¦ at a low rate of flow for the brewer's yeast, the suspended solid
6 ¦ may deposit itself on the packing material.
7 I
8 ¦ With a suitable method of carrying out the process, this
9 ¦ disadvantage of the depositing of the suspended brewer's yeast can
10 ¦ be avoided by increasing the throughput quantity.
11 I
12 Example 2
13 In the apparatus described under Example 1, the aqueous
14 brewer's yeast suspension was pumped through the packed column from above in a current flowing in the same direction as the C02 16 above critical pressure and temperaturei With this method, 17 brewer's yeast no longer got into the activated charcoal, and the 18 product obtained no longer tasted bitter.
Exam~le 3 21 28 1 of a 10% aqueous brewer's yeast suspension at a pres 22 sure of 100 bar and a temperature of 46 C was freed from bitter 23 substances in the apparatus described in Example 1, as in Example __ 2. The quantity pumped in amounted to i l/h, with a circulating C02 quantity of about 28 l/h.
27 The quantity of the added yeast suspension can can be in-28 creased fourfold, without loss of quality in the yeast from which 29 the bitterness has been removed. With the intensive mixing of the brewer's yeast and the C02, there are subs-tantially broader limits llt7~54~ , 1 to this process.
3 The liquid yeast, from which the bitterness was removed 4 in this way, was spray-dried in a conventional apparatus. The pow der obtained had the same appearance as that from untreated liquid 6 yeast; it no longer tasted bitter.
8 The activated charcoal (600 g) that was used in the test 9 was extracted with chloroform after the test. After the the sol-vent had been evaporated, a dark-brown, very bitter-tasting oil 11 could be obtained from the extract. The quantity amounted to 12 12 g, corre~ponding to 2%, referred to the activated charcoal used, 13 or about 0.5%, referred to the solid matter present in the liquid 14 yeast.
.
16 Gas chromatography resulted in the following gas chromato 17 gram of the extract recovered from the activated charcoal. It 18 turns out that the composition of the extract is a different one 19 from that of the hops extract originally added to the beer.
21 Example 4 22 Instead of the packed column described under Example 1, 23 a static mixer of the Kenics mixer type (length ~00 mm, diameter 24 10 mm) was used. Brewer's yeast and C02 above the critical pres-sure and temperature were pumped through this mixer from below at 26 175 bar and 47 C. With a brewer's yeast quantity of 250 m]/h 27 pumped in and a circulating C02 quantity of 20 l/h, a product was 28 obtained that no longer had a bitter taste.
According to our experiences thus far, the ratio of * Trade Mark ilt79s~
brewer's yeast suspension to CO2 should amount to about l:lO; that is, with the same amount of CO2, the bitterness can be removed from substantially more brewer's yeast with a greater rate of flow.
Example 5 Instead of the CO2 used in Example 4, ethane was put into circulation under the same reaction conditions.
The product obtained was of the same quality.
Example 6 Using an apparatus consisting of two pressure vessels of 1.8 and 5 l capacity, 480 g of activated char-coal was put into the smaller one (particle size 4-6 mm), and 2700 g of spray-dried brewer's yeast into the larger one. Repumping was carried out with the aid of a rotary
Exam~le 3 21 28 1 of a 10% aqueous brewer's yeast suspension at a pres 22 sure of 100 bar and a temperature of 46 C was freed from bitter 23 substances in the apparatus described in Example 1, as in Example __ 2. The quantity pumped in amounted to i l/h, with a circulating C02 quantity of about 28 l/h.
27 The quantity of the added yeast suspension can can be in-28 creased fourfold, without loss of quality in the yeast from which 29 the bitterness has been removed. With the intensive mixing of the brewer's yeast and the C02, there are subs-tantially broader limits llt7~54~ , 1 to this process.
3 The liquid yeast, from which the bitterness was removed 4 in this way, was spray-dried in a conventional apparatus. The pow der obtained had the same appearance as that from untreated liquid 6 yeast; it no longer tasted bitter.
8 The activated charcoal (600 g) that was used in the test 9 was extracted with chloroform after the test. After the the sol-vent had been evaporated, a dark-brown, very bitter-tasting oil 11 could be obtained from the extract. The quantity amounted to 12 12 g, corre~ponding to 2%, referred to the activated charcoal used, 13 or about 0.5%, referred to the solid matter present in the liquid 14 yeast.
.
16 Gas chromatography resulted in the following gas chromato 17 gram of the extract recovered from the activated charcoal. It 18 turns out that the composition of the extract is a different one 19 from that of the hops extract originally added to the beer.
21 Example 4 22 Instead of the packed column described under Example 1, 23 a static mixer of the Kenics mixer type (length ~00 mm, diameter 24 10 mm) was used. Brewer's yeast and C02 above the critical pres-sure and temperature were pumped through this mixer from below at 26 175 bar and 47 C. With a brewer's yeast quantity of 250 m]/h 27 pumped in and a circulating C02 quantity of 20 l/h, a product was 28 obtained that no longer had a bitter taste.
According to our experiences thus far, the ratio of * Trade Mark ilt79s~
brewer's yeast suspension to CO2 should amount to about l:lO; that is, with the same amount of CO2, the bitterness can be removed from substantially more brewer's yeast with a greater rate of flow.
Example 5 Instead of the CO2 used in Example 4, ethane was put into circulation under the same reaction conditions.
The product obtained was of the same quality.
Example 6 Using an apparatus consisting of two pressure vessels of 1.8 and 5 l capacity, 480 g of activated char-coal was put into the smaller one (particle size 4-6 mm), and 2700 g of spray-dried brewer's yeast into the larger one. Repumping was carried out with the aid of a rotary
15 pump at 200 bar and 55C with CO2 aboùe critical pressure and temperature at about 80 l/h. After 24 hours the brewer's yeast was removed; it no longer had a bitter taste and had not changed in appearance.
As a result of the fineness of the yeast powder, a relatively long reaction time is necessary, since the intermixing of the gas and the powder will not be very favorable.
Example 7 C2 was replaced with ethane in the apparatus described under Example 6. After 20 hours, a product that was the same in quality was obtained under the same reaction conditions.
Ir. general~ it can be said of the ranges of quantity that a mixing proportion of CO2 (liters): suspension and/or colloidal il'~9546 1 solution (liters, 10-25%) of 5 to 20sl leads to practically good usable results. It is possible for the average person skilled in 3 the art to find out the optimal proportio~ without further ado, ! for ebe onditions in each case on the baais of s ~le tests, 19~ l 1, ~ I
~3 __ 241 "I
As a result of the fineness of the yeast powder, a relatively long reaction time is necessary, since the intermixing of the gas and the powder will not be very favorable.
Example 7 C2 was replaced with ethane in the apparatus described under Example 6. After 20 hours, a product that was the same in quality was obtained under the same reaction conditions.
Ir. general~ it can be said of the ranges of quantity that a mixing proportion of CO2 (liters): suspension and/or colloidal il'~9546 1 solution (liters, 10-25%) of 5 to 20sl leads to practically good usable results. It is possible for the average person skilled in 3 the art to find out the optimal proportio~ without further ado, ! for ebe onditions in each case on the baais of s ~le tests, 19~ l 1, ~ I
~3 __ 241 "I
Claims (8)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for removing bitter substances from spent brewer's yeast, said yeast being in the form of an aqueous suspension, a colloidal solution in water, a combination of said suspension and said solution or as dried brewer's yeast, characterized in that the bitter substances are removed by treating the spent brewer's yeast with CO2, ethane, ethylene, and/or propane at a pressure from the critical pressure to 295 bar and a temperature from the critical temperature to 100°C.
2. A process as claimed in claim 1, characterized in that the spent brewer's yeast is used as an aqueous suspension or as a colloidal solution of spent brewer's yeast in water.
3. A process as claimed in claims 1 and 2, characterized in that the work is carried out at pressures above the critical pressure up to 295 bar, preferably from 98 to 200 bar.
4. A process as claimed in claim 1, characterized in that the work is carried out at temperatures above the critical temperature up to 100°C, preferably 40 to 70°C.
5. A process as claimed in claim 1, characterized in that the spent brewer's yeast is treated with CO2 above the critical pressure and temperature flowing in the same direction.
6. A process as claimed in claim 1, characterized in that the treatment is, in addition, carried out in a stationary state.
7. A process as claimed in claim 1, characterized in that the CO2, loaded with the bitter substances, is conducted through an adsorbing agent for the removal of the bitter substances, and is then reused in the circulating process.
8. A process as claimed in claim 1, characterized in that activated charcoal is used as the adsorption agent.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19803021653 DE3021653A1 (en) | 1980-06-10 | 1980-06-10 | METHOD FOR REMOVING THE BITTERS FROM USED BEER YEAST |
| DE3021653.6 | 1980-06-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1179546A true CA1179546A (en) | 1984-12-18 |
Family
ID=6104207
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000379204A Expired CA1179546A (en) | 1980-06-10 | 1981-06-08 | Process for removing bitter substances from spent brewer's yeast |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0041723B1 (en) |
| JP (1) | JPS5726585A (en) |
| AT (1) | ATE15692T1 (en) |
| CA (1) | CA1179546A (en) |
| DE (2) | DE3021653A1 (en) |
| DK (1) | DK158955C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2350789A1 (en) * | 2009-06-26 | 2011-01-27 | Consejo Superior De Investigaciones Cientificas (Csic) | Procedure for the elimination of odoring compounds present in yeast preparations through co2 supercritical use. (Machine-translation by Google Translate, not legally binding) |
| US10144904B2 (en) | 2015-12-04 | 2018-12-04 | Evonik Degussa Gmbh | Process for extraction of aroma chemicals from fat-containing and/or aqueous liquid phases |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE215417C (en) * | ||||
| US2223501A (en) * | 1939-10-07 | 1940-12-03 | Emulsions Process Corp | Yeast treating method |
| 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. |
-
1980
- 1980-06-10 DE DE19803021653 patent/DE3021653A1/en not_active Withdrawn
-
1981
- 1981-06-06 DE DE8181104393T patent/DE3172314D1/en not_active Expired
- 1981-06-06 AT AT81104393T patent/ATE15692T1/en not_active IP Right Cessation
- 1981-06-06 EP EP81104393A patent/EP0041723B1/en not_active Expired
- 1981-06-08 CA CA000379204A patent/CA1179546A/en not_active Expired
- 1981-06-10 DK DK252081A patent/DK158955C/en not_active IP Right Cessation
- 1981-06-10 JP JP9072781A patent/JPS5726585A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2350789A1 (en) * | 2009-06-26 | 2011-01-27 | Consejo Superior De Investigaciones Cientificas (Csic) | Procedure for the elimination of odoring compounds present in yeast preparations through co2 supercritical use. (Machine-translation by Google Translate, not legally binding) |
| US10144904B2 (en) | 2015-12-04 | 2018-12-04 | Evonik Degussa Gmbh | Process for extraction of aroma chemicals from fat-containing and/or aqueous liquid phases |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0041723A3 (en) | 1983-02-02 |
| ATE15692T1 (en) | 1985-10-15 |
| JPS6361918B2 (en) | 1988-11-30 |
| JPS5726585A (en) | 1982-02-12 |
| DE3021653A1 (en) | 1981-12-17 |
| DE3172314D1 (en) | 1985-10-24 |
| DK158955B (en) | 1990-08-06 |
| DK252081A (en) | 1981-12-11 |
| DK158955C (en) | 1991-01-21 |
| EP0041723B1 (en) | 1985-09-18 |
| EP0041723A2 (en) | 1981-12-16 |
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| Date | Code | Title | Description |
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| MKEX | Expiry |