WO1999036504A1 - Procede permettant de predire la filtrabilite de liqueurs alcooliques fermentees - Google Patents

Procede permettant de predire la filtrabilite de liqueurs alcooliques fermentees Download PDF

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Publication number
WO1999036504A1
WO1999036504A1 PCT/JP1999/000100 JP9900100W WO9936504A1 WO 1999036504 A1 WO1999036504 A1 WO 1999036504A1 JP 9900100 W JP9900100 W JP 9900100W WO 9936504 A1 WO9936504 A1 WO 9936504A1
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WIPO (PCT)
Prior art keywords
absorbance
filterability
liquor
yeast
concentration
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PCT/JP1999/000100
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English (en)
Japanese (ja)
Inventor
Hiromichi Aoto
Kazuhiko Shimada
Fumihiko Yokoyama
Masaharu Arima
Original Assignee
Kirin Beer Kabushiki Kaisha
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kirin Beer Kabushiki Kaisha filed Critical Kirin Beer Kabushiki Kaisha
Publication of WO1999036504A1 publication Critical patent/WO1999036504A1/fr

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Classifications

    • 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
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration

Definitions

  • the present invention predicts the filterability accurately and quickly by measuring the absorbance at a specific wavelength of the fermented liquor such as beer after aging, and furthermore, whether the cause of the deterioration of the filterability is due to the amount of yeast.
  • the present invention relates to a method for predicting the filterability of fermented liquor such as beer, which can be discriminated as to whether it is based on the amount of turbidity forming substances (haze).
  • Aged beer is usually “filtered” to clear it, excluding yeasts, turbids and some colloid components, to improve shelf life and to enhance flavor.
  • protein substances, tannin substances, hop resins and the like, which are turbidity-forming substances, are captured, and yeast and beer-harmful bacteria are also removed.
  • FIG. 1 shows the results obtained when the above-mentioned Rabile method (F spez method) was performed.
  • Figure 1 is, F Spez value of alcohol storage in the horizontal axis (h LZm 2 ⁇ h), although the vertical axis measurements taken differential pressure increase rate (k gZcm 2 ⁇ h) is obtained by plot, their The correlation coefficient was as low as 0.65, and could not be said to be one that could predict filterability with high accuracy.
  • the method of predicting filterability by performing small-scale filtration is inconvenient because it requires a long time, and the method of predicting filterability by measuring the content of a specific component cannot obtain a high correlation. It was difficult to predict the filterability with high accuracy. Disclosure of the invention
  • the filterability can be predicted with high accuracy before the actual filtration, the above problems can be solved by taking precautionary measures according to the filterability.
  • filterability can vary greatly due to subtle differences in raw materials and manufacturing conditions, and is difficult to predict easily.
  • the causes of deterioration in filterability can be broadly classified into those based on the amount of yeast and those based on the amount of haze.Because the precautionary measures are different depending on the cause, filtration can be based on either cause. Gender It is important to know whether the information has deteriorated, but no information has been obtained using conventional methods.
  • the amount of yeast is predicted to be large, increase the filtration area by increasing the amount of body feed, and on the other hand, if the amount of haze is predicted, diatomaceous earth
  • the pore size of the filter layer can be reduced in advance by making the particle size smaller.
  • an object of the present invention is to accurately and quickly predict the filterability of a fermented liquor such as beer after aging, and to determine whether the cause of the deterioration of the filterability is due to the amount of the enzyme, (Haze) It is an object of the present invention to provide a method for predicting filterability which can determine whether or not the amount depends on the amount.
  • the present inventors have conducted intensive studies to solve the above-mentioned problems, and have found that the absorbance (optical density) at a specific wavelength has a high correlation with the rate of increase in the differential pressure before and after filtration. It has been confirmed that the absorbance at a specific wavelength can be applied to the prediction of filterability, and the present invention has been completed.
  • the present invention provides a method for predicting the filterability of a fermented alcoholic liquor, characterized by using, as an index, a measured value of absorbance in a wavelength range of 390 to 92 O nm of the fermented liquor after aging,
  • the method for predicting the filterability of a fermented liquor liquor using the measured absorbance in the wavelength range of 390 to 920 nm as an index, the wavelength range of 390 to 500 nm and the wavelength range of 70 A method for predicting the filterability of liquor fermented liquor, which is characterized by using the absorbances in two wavelength ranges from 0 to 920 nm, Using the difference between the measured value and the measured value of the absorbance in the wavelength range of 700 to 900 nm, the correlation between the difference between the measured value of the absorbance at each of the two wavelengths previously determined and the solid content concentration was determined.
  • the haze concentration and the absorbance in the wavelength range of 700-920 nm The present invention relates to a method for predicting the filterability of a fermented alcoholic beverage, comprising determining a yeast concentration from a correlation between a measured value of absorbance at each wavelength previously determined and a yeast concentration using measured values.
  • the present invention provides each of the previously determined values using the difference between the measured value of the absorbance in the wavelength range of 390 to 50 nm and the measured value of the absorbance in the wavelength range of 700 to 920 nm of the fermented alcoholic beverage after aging.
  • a yeast liquor fermented liquid characterized by determining a yeast concentration from a correlation between the value and the yeast concentration, calculating a haze volume and a yeast volume from the haze concentration and the yeast concentration, respectively, and using the haze volume and Z or the yeast volume as an index.
  • the method for predicting the filterability of liquor fermentation liquid wherein 430 nm is used as the wavelength range of 390 to 500 nm and 800 nm is used as the wavelength range of 700 to 920 nm, Specially beer About filterability prediction method of liquor fermentation solution described above have Zureka to.
  • FIG. 1 is a diagram showing the relationship between the F spez value and the differential pressure rise rate in the conventional Rab 1 e method.
  • FIG. 2 is a graph showing the relationship between the absorbance at a wavelength of 430 nm and the rate of increase in the differential pressure.
  • FIG. 3 is a diagram illustrating a relationship between a wavelength and a correlation coefficient.
  • FIG. 4 is a diagram showing the relationship between the wavelength range and the absorbance.
  • FIG. 5 is a diagram showing the relationship between the absorbance at wavelengths of 430 nm and 800 nm and the rate of rise of the differential pressure.
  • FIG. 6 is a diagram showing the relationship between yeast concentration and absorbance at 800 nm.
  • FIG. 7 is a graph showing the relationship between the absorbance at a wavelength of 430 nm and the amount of calcium carbonate added.
  • FIG. 8 is a graph showing the relationship between the difference between the absorbance at a wavelength of 430 nm and the absorbance at a wavelength of 800 nm (0.D. 430 -0.D. 800) and the amount of calcium carbonate added.
  • FIG. 9 is a diagram showing the relationship between the volume of the solid content (S S) and the rate of rise of the differential pressure.
  • the filterability can be accurately and quickly predicted by measuring the absorbance at a specific wavelength of the fermented liquor liquor after ripening.
  • the fact that it is possible to discriminate whether the product is based on the amount of haze or the haze amount will be described below using an example of a fermented beer fermented liquid after aging.
  • the filterability was evaluated according to the difference between the pressure before filtration and the pressure after filtration, that is, the rate of rise of the differential pressure (kgZcm 2 ⁇ h) according to a conventional method.
  • the absorbance was measured using a sample in a quartz cell with an optical path length of 5 mm using a spectrophotometer “UV-1600” manufactured by Shimadzu Corporation.
  • the vertical axis indicates the differential pressure rise rate of the fermented liquor of each type of beer tested in the pilot plant
  • the horizontal axis indicates the absorbance of each sample at a certain wavelength, and plots the respective measured values to calculate the correlation coefficient from these data.
  • FIG. 2 shows the case where the wavelength is 430 nm.
  • the wavelength range tested was from 350 nm to 950 nm every 10 nm. 6
  • the wavelength of 1 was studied.
  • Fig. 3 shows the relationship between wavelength and correlation coefficient. From Fig. 3-, it was found that there is a correlation between the absorbance and the rate of increase in the differential pressure, and that the filterability can be predicted by measuring the absorbance. If the correlation coefficient is 0.90 or more, it can be said that there is a good correlation.Therefore, the wavelength range that can be used for predicting the filterability is 390 to 920 nm from FIG. It was found to be within the range. In other words, it can be seen that the filterability of the fermented liquor can be predicted using the measured value of the absorbance at a specific wavelength within the wavelength range of 390 to 92 nm of the fermented liquor after aging as an index.
  • FIG. 4 shows a plot of the relationship between the wavelength and the absorbance in this wavelength range of 390 to 920 nm using the fermented beer fermented liquid after aging.
  • FIG. 4 shows a plot of the relationship between the wavelength and the absorbance in this wavelength range of 390 to 920 nm using the fermented beer fermented liquid after aging.
  • 800 nm is selected in the wavelength range of 700 to 900 nm
  • 430 nm is selected in the wavelength range of 390 to 500 nm
  • the absorbance and differential pressure at these two wavelengths are selected.
  • the relationship of the ascending speed was compared.
  • FIG. 5 the relationship between the absorbance at a wavelength of 430 nm and the rate of rise of the differential pressure and the relationship between the absorbance at a wavelength of 800 nm and the rate of rise of the differential pressure show different behaviors. From Fig.
  • the wavelengths of the liquor fermented liquor after aging were determined in advance using the measured values of the absorbance in the wavelength range of 390 to 500 nm and in the wavelength range of 700 to 920 nm. It can be seen that the filterability of the fermented liquor can be predicted more accurately by obtaining the differential pressure rise rate from the correlation between the measured value of the absorbance and the differential pressure rise rate. (Relationship between specific wavelength and detection target)
  • the substances affected by the absorbance at 430 nm and 800 nm, that is, the detection targets at these wavelengths were examined.
  • the absorbance at a wavelength of about 800 nm was considered to be a value for measuring the yeast concentration, so the relationship between the yeast concentration and the absorbance at a wavelength of 800 nm was confirmed.
  • the results are shown in FIG. As is clear from FIG. 6, it was found that the absorbance at a wavelength of about 800 nm measured the yeast concentration.
  • the absorbance at a wavelength of about 430 nm was predicted to be detecting solid content (Suspende d Sollid: Ss) in beer consisting of yeast and haze. Therefore, calcium bean carbonate as a haze substitute (“Polcarb 60” manufactured by ECC Inu National) was added to each of the product beers whose yeast concentrations were adjusted to 0, 200, 400, and 600 ppm. ) And the calcium carbonate concentration was set to 0 ppm, 100 ppm, 20 Oppm, and 300 ppm, and a total of 16 samples were prepared.
  • the vertical axis shows OD430, that is, the wavelength at 430 nm.
  • Fig. 7 shows the absorbance and the amount of PO 1 carb 60 added on the horizontal axis and plotted.
  • the concentration of solids in beer can be determined from the measured absorbance ( ⁇ . D. 430) at a wavelength of 390 to 500 1 1], preferably 430 nm, and a wavelength of 700 to 920 nm, preferably 800 nm absorbance ( ⁇ . D. 800)
  • the yeast concentration in the beer can be predicted from the measured values.
  • the measured absorbance at a wavelength of 390 to 500 nm, preferably 430 nm ( ⁇ . D. 430) is used to determine the absorbance at a wavelength of 700 to 920 nm, preferably 800 nm. It was considered that the measured value of (OD 800) could be subtracted, and the haze concentration could be predicted by obtaining the subtracted value. Therefore, calcium carbonate as a haze substitute (“Polcarb 60” manufactured by ECC International) was added to each of the product beads whose yeast concentration was adjusted to 0, 200, 400, and 600 ppm.
  • the difference between the carbonate concentration and the absorbance at various yeast concentrations ( ⁇ . D. 430 -0. D. 800) has a high correlation, that is, if the yeast concentration and (0. D. 430-OD 800) are known, the haze concentration can be determined from FIG.
  • the filterability that is, the differential pressure rise rate is affected by the volume of solids (SS) in the fermented beer fermentation liquid after aging, so the absorbance at 430 nm ( ⁇ .D. 430)
  • the volume of the solid content (SS) is obtained as the sum of the yeast volume and the haze volume, and the yeast volume and the haze volume per unit volume of the beer fermentation broth can be obtained by the following formulas, respectively.
  • OD800 concentration 2.0 X 1 0 7 X 0.D. 8 0 0-5.3 X 1 0 5 [ce
  • the volume per yeast individual is expressed by the following equation.
  • Total yeast volume 1.13 X 10 _ 10 X (2.0 X 10 7 XO.D.
  • OD 430 is the solid content (S Since S) concentration and ⁇ . D. 800 respectively measure the yeast concentration, the absorbance of haze in the fermented beer fermented liquid after aging is given by the following equation.
  • fine particles in the beer fermentation solution after aging (0. 2 ⁇ 2. 0 urn) is 1. 0 X 1 0 8 pieces Zm So at a minimum than in the past of knowledge 1. 0 X 1 0 7 or ZmL, with a maximum , if you (the ⁇ . D. 430 -0. D. 800) of the time value is smallest 1. 0 X 1 0 7 cells / mL, when the largest 1. 0 X 1 0 8 pieces Roh mL
  • the haze concentration of the fermented beer fermented liquid after aging can be determined by the following equation.
  • Haze concentration 8.0 X 10 8 X (OD 430-OD 800)-1.0 X 10 8 [pcs / mL]
  • volume frequency of the fine particles is the highest among particles with a diameter of 1.6 m, this is the average of the haze particles, and the volume of one fine particle is expressed by the following formula.
  • volume of one particle 4/3 X 3.14 X (8.0 X 10 " 7 ) 3 [m 3 ]
  • the total haze volume per unit volume of the aged beer fermentation liquor can be expressed by the following equation.
  • Total haze volume 2.14 X 1 0-1 2 X (8.0 X 1 0 8 X ( ⁇ .
  • the plot of the relationship between the solid content (SS) volume [ ⁇ LZL], which is calculated as the sum of the yeast volume and the haze volume per unit volume of the aged beer fermentation liquor, and the differential pressure rise rate is shown in FIG. Shown in the figure.
  • 0.5 kg differential pressure rise rate If the pressure is more than / cm 2 ⁇ h, the differential pressure will be abnormal, so the yeast concentration and haze concentration can be determined from the measured values of the absorbance at 430 nm ( ⁇ .D. 430) and the absorbance at 800 nm (OD 800).
  • the total volume of solids (SS) is calculated from these values.If the total volume exceeds 650 LZL, the amount and particle size of the filter aid are determined according to the amount of yeast and / or haze. Change, or take precautionary measures in advance.
  • the fermented beer fermented solution after aging has been described as an example.
  • the fermented liquor after ripening which is the target of the filterability prediction method of the present invention, becomes turbid during aging and storage and generates scum.
  • Any fermented liquid of liquor which is feared may be used, and in addition to the above-mentioned fermented beer fermented liquid, ripened wine and sake after the upper tank can be exemplified.
  • the present invention not only is it possible to accurately and quickly predict the filterability of a fermented liquor such as beer after aging, but also whether the cause of the deterioration in the filterability is due to the amount of yeast or a turbidity-forming substance. (Haze) In addition to being able to judge whether it is based on the amount or not, calculating the total volume of the solid particles makes it possible to more accurately predict the difficulty of filtration.

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  • Wood Science & Technology (AREA)
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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

Procédé permettant de prédire la filtrabilité d'un liquide, qui peut être employé non seulement pour prédire facilement et avec précision la filtrabilité d'une liqueur alcoolique fermentée telle que de la bière après sa maturation, mais également de déterminer si la baisse de la filtrabilité est due à de la levure ou à la substance qui provoque la turbidité (aspect trouble). La filtrabilité d'une liqueur alcoolique fermentée est prédite sur la base du taux d'accroissement de la pression différentielle qui est déterminée à l'aide de valeurs mesurées de l'absorbance dans une plage de longueurs d'ondes de 400 à 950 nm, de préférence de 400 à 500 nm et/ou de 700 à 900 nm, idéalement à 430 nm et/ou 800 nm, ainsi que sur la base de la teneur en matières solides et en levure et sur l'aspect trouble de la liqueur fermentée et analogues.
PCT/JP1999/000100 1998-01-16 1999-01-14 Procede permettant de predire la filtrabilite de liqueurs alcooliques fermentees WO1999036504A1 (fr)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006275751A (ja) * 2005-03-29 2006-10-12 Suntory Ltd 醸造酒の混濁安定性を予測する方法
JP2006311831A (ja) * 2005-05-09 2006-11-16 Suntory Ltd ヘイズの生成を抑制した醸造酒の製造方法
JP2012510799A (ja) * 2008-12-04 2012-05-17 クロネス・アクチェンゲゼルシャフト ビールの濾過可能性を求めるための方法
CN108680521A (zh) * 2018-05-18 2018-10-19 黎明职业大学 一种成分分析方法及颜色监测方法
JP2020031574A (ja) * 2018-08-29 2020-03-05 サッポロビール株式会社 ビールテイスト飲料の濾過前液の濾過性予測方法
JP7469048B2 (ja) 2020-01-10 2024-04-16 サッポロビール株式会社 ビールテイスト飲料およびその製造方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57186158A (en) * 1981-05-12 1982-11-16 Suntory Ltd Measuring method for turbidity and chromaticity

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57186158A (en) * 1981-05-12 1982-11-16 Suntory Ltd Measuring method for turbidity and chromaticity

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ILBERG V., ET AL.: "PARTIKELGROESSENMESSUNG ZUR FILTIERBARKEITSBEURTEILUNG VON BIEREN.", BRAUWELT, NUERNBERG, DE, vol. 133., no. 35., 1 January 1993 (1993-01-01), DE, pages 1502 + 1504/1505., XP002920004, ISSN: 0724-696X *
LINEMANN A., KRUEGER E.: "STRUKTUR-EIGENSCHAFTS-BEZIEHUNGEN VON BETA-GLUCA BEI DER BIERHERSTELLUNG.", BRAUWELT, NUERNBERG, DE, vol. 136., no. 46/47., 1 January 1996 (1996-01-01), DE, pages 2272 + 2281 - 2285., XP002920003, ISSN: 0724-696X *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006275751A (ja) * 2005-03-29 2006-10-12 Suntory Ltd 醸造酒の混濁安定性を予測する方法
JP4575822B2 (ja) * 2005-03-29 2010-11-04 サントリーホールディングス株式会社 醸造酒の混濁安定性を予測する方法
JP2006311831A (ja) * 2005-05-09 2006-11-16 Suntory Ltd ヘイズの生成を抑制した醸造酒の製造方法
JP2012510799A (ja) * 2008-12-04 2012-05-17 クロネス・アクチェンゲゼルシャフト ビールの濾過可能性を求めるための方法
US8713996B2 (en) 2008-12-04 2014-05-06 Krones Ag Method for determining the filterability of beer
CN108680521A (zh) * 2018-05-18 2018-10-19 黎明职业大学 一种成分分析方法及颜色监测方法
JP2020031574A (ja) * 2018-08-29 2020-03-05 サッポロビール株式会社 ビールテイスト飲料の濾過前液の濾過性予測方法
JP7469048B2 (ja) 2020-01-10 2024-04-16 サッポロビール株式会社 ビールテイスト飲料およびその製造方法

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