KR960023018A - 비알콜성 맥주의 연속적인 제조방법 - Google Patents

비알콜성 맥주의 연속적인 제조방법 Download PDF

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KR960023018A
KR960023018A KR1019950053488A KR19950053488A KR960023018A KR 960023018 A KR960023018 A KR 960023018A KR 1019950053488 A KR1019950053488 A KR 1019950053488A KR 19950053488 A KR19950053488 A KR 19950053488A KR 960023018 A KR960023018 A KR 960023018A
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South Korea
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alcoholic beer
continuous production
wort
heat
yeast
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KR1019950053488A
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KR100223527B1 (ko
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이율락
박상재
김상호
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백운화
두산기술원 연구조합
김준경
동양맥주 주식회사
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Priority to KR1019950053488A priority Critical patent/KR100223527B1/ko
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    • 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
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Toxicology (AREA)
  • Inorganic Chemistry (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

효모를 고정한 실리카를 주원료로 하는 다공성 유리 담체를 컬럼에 충전하고, 상기한 효모를 고정한 유리 담체에 열처리한 맥즙을 연속적으로 통과시키고, 상기한 컬럼을 통과한 맥즙을 열처리하여 다시 효모를 고정한 유리 담체에 통과시킨 후 냉각하여 0∼1℃로 유지하고 이산화탄소로 탄산화시키는 비알콜성 맥주의 연속적인 제조방법은 연속적으로 운전이 가능하고, 공정의 조절이 용이하며, 생산단가가 낮고, 고정화 효모의 재활성화 없이 장기간 운전이 가능하며, 우수한 품질의 비알콜성 맥주를 생산할 수 있다.

Description

비알콜성 맥주의 연속적인 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (11)

  1. 효모를 고정한 다공성 세라믹 담체에 맥즙을 연속적으로 통과시키는 공정을; 포함하는 비알콜성 맥주의 연속적인 제조방법.
  2. 제1항에 있어서, 상기한 비알콜성 맥주의 연속적인 처리방법은, 상기 맥즙을 통과시키는 공정전에 상기 맥즙을 열처리하여 살균하는 공정을 더욱 포함하는 것인 비알콜성 맥주의 연속적인 제조방법.
  3. 제2항에 있어서, 상기한 열처리는 70∼90℃에서 3∼15분간 실시하는 것인 비알콜성 맥주의 연속적인 제조방법.
  4. 제1항 또는 제2항에 있어서, 상기한 비알콜성 맥주의 연속적인 제조방법은, 상기한 담체를 통과한 비알콜성 맥주를 열처리하는 공정과, 상기 열처리된 비알콜성 맥주를 효모가 고정화된 다공성 세라믹 담체에 통과시키는 공정을 더욱 포함하는 비알콜성 맥주의 제조방법.
  5. 제4항에 있어서, 상기한 비알콜성 맥주의 열처리 공정은 70∼90℃서 3∼10분간 실시하는 것인 비알콜성 맥주의 연속적인 제조방법.
  6. 제1항에 있어서, 상기한 세라믹 담체는 컬럼에 충전된 것인 비알콜성 맥주의 제조방법.
  7. 제6항에 있어서, 상기한 세라믹 담체는 유리 담체로서 지름 0.5∼2mm, 길이 1∼2mm 크기인 비알콜성 맥주의 연속적인 제조방법.
  8. 제6항에 있어서, 상기한 세라믹 담체는 유리 담체로서 부정형이고 1∼2mm의 크기인 비알콜성 맥주의 연속적인 제조방법.
  9. 제6항에 있어서, 상기한 컬럼은 운전조건이 1∼30℃의 온도 범위인 비알콜성 맥주의 연속적인 제조방법.
  10. 제1항에 있어서, 상기한 맥즙의 상기한 컬럼내 체류시간이 0.5∼15시간인 비알콜성 맥주의 연속적인 제조방법.
  11. 제1항에 있어서, 상기한 비알콜성 맥주의 제조방법은, 상기한 컬럼을 통과한 맥즙을 냉각하여 0∼1℃, 12∼24시간 유지하여 안정화시키는 공정과, 이산화탄소로 탄산화시키는 공정을 더욱 포함하는 비알콜성 맥주의 연속적인 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019950053488A 1994-12-27 1995-12-21 비알콜성 맥주의 연속적인 제조방법 KR100223527B1 (ko)

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Application Number Priority Date Filing Date Title
KR1019950053488A KR100223527B1 (ko) 1994-12-27 1995-12-21 비알콜성 맥주의 연속적인 제조방법

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Application Number Priority Date Filing Date Title
KR19940037461 1994-12-27
KR94-37461 1994-12-27
KR1019950053488A KR100223527B1 (ko) 1994-12-27 1995-12-21 비알콜성 맥주의 연속적인 제조방법

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KR960023018A true KR960023018A (ko) 1996-07-18
KR100223527B1 KR100223527B1 (ko) 1999-10-15

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100440723B1 (ko) * 1996-12-30 2004-10-02 오비맥주 주식회사 고정화효모를이용한맥주의제조방법

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007136257A1 (en) 2006-05-19 2007-11-29 Heineken Supply Chain B.V. Continuous method for the production of a yeast fermented beverage
KR20160099214A (ko) 2015-02-12 2016-08-22 담양군 블루베리 맥주의 제조방법

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI895116A0 (fi) * 1989-10-27 1989-10-27 Cultor Oy Foerfarande foer framstaellning av en alkoholfri maltdryck.
DE4111879A1 (de) * 1991-04-12 1992-10-15 Forschungszentrum Juelich Gmbh Verfahren zur herstellung von alkoholfreiem bier und dafuer geeignete vorrichtung

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100440723B1 (ko) * 1996-12-30 2004-10-02 오비맥주 주식회사 고정화효모를이용한맥주의제조방법

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