JP2004215551A - Method for lowering alcohol content of ready-made beer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing low-alcohol beer without impairing flavor peculiar to beer by dealcoholizing ready-made beer following undergoing a simple extractive separation step. <P>SOLUTION: A method for lowering the alcohol content of the ready-made beer as the method for obtaining the low-alcohol beer( non-alcohol beer ) with nice flavor peculiar to beer comprises using the ready-made beer as the starting material and extracting/separating the alcohol fraction thereof in extremely high efficiency with a supercritical carbon dioxide as the extractant( extraction solvent ). <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
【Technical field】
The present invention relates to a method for reducing the alcohol content of a ready-made beer by de-alcoholizing a contained beer using a ready-made beer containing an alcohol as a starting material. In particular, the present invention relates to a low alcohol conversion method suitable for obtaining (producing) a so-called “non-alcoholic beer” having an alcohol concentration of less than 1 vol%.
[0002]
[Background Art]
As a method for producing a so-called “non-alcoholic beer” by removing alcohol (reducing alcohol) from a conventional ready-made beer, a “vacuum distillation method” and a “low-temperature vacuum distillation method” are implemented.
[0003]
In the "vacuum distillation method", when distilling the alcohol content, the alcohol content does not evaporate sufficiently unless a high evaporation temperature (about 70 to 80 ° C. or more) that is considerably distant from room temperature is added, and the energy cost increases. There was degradation of flavor components due to temperature load (during evaporation).
[0004]
In addition, in the "low-temperature vacuum distillation method", the temperature load can be reduced, but in order to further lower the alcohol content (4 to 6 vol%) such as ready-made beer to an alcohol content of less than 1 vol%, A long-term distillation treatment was required, and deterioration of flavor over time was still unavoidable.
[0005]
SUMMARY OF THE INVENTION In view of the above, an object of the present invention is to provide a low-alcohol beer reduction method and a low-alcohol beer that can be dealcoholized (reduced alcohol) in a short time without increasing energy costs.
[0006]
It is another object of the present invention to provide a method for reducing the alcohol content of a ready-made beer which does not impair the flavor component and a low alcohol beer.
[0007]
It is known that supercritical carbon dioxide extracts and separates the alcohol content in an aqueous solution very efficiently and at around room temperature (see Patent Documents 1 and 2).
[0008]
However, these methods for extracting and separating alcohols are techniques for purifying low-concentration alcohols in an aqueous solution to a high concentration, and there is no mention of the use of an aqueous solution after dealcoholization as a residue. It does not affect the invention of the invention.
[0009]
That is, what is required by the present invention is not alcohol, but a non-alcoholic beer (non-alcoholic aqueous solution) which is a de-alcoholic aqueous solution.
[0010]
In general, supercritical extraction is often used to extract flavor components (flavors), and it is considered that flavor components are also extracted at the time of dealcoholization. It was considered unsuitable to use supercritical extraction for production.
[0011]
[Patent Document 1]
JP-A-59-141528 [Patent Document 2]
JP-A-60-94089
DISCLOSURE OF THE INVENTION
In order to solve the above problems, the inventors of the present invention use supercritical carbon dioxide as an extractant (extracting solvent) for dealcoholizing commercially available beer in a process of intensive development. Thereby, the alcohol content in the beer can be easily and efficiently extracted and removed (extraction separation) to reduce the alcohol content of the raffinate to less than 1 vol%, and the flavor component peculiar to the beer can reduce the load temperature. By treating at about 50 ° C. or less, desirably about 40 ° C. or less, it was found that the flavor components remained without being impaired.
[0013]
It is a method of reducing the alcohol content of a ready-made beer by extracting and removing alcohol,
It is characterized in that carbon dioxide in a supercritical state is used as an extractant (extraction solvent) for extraction and removal.
[0014]
By using carbon dioxide in a supercritical state (supercritical carbon dioxide) as an extractant, the alcohol component can be extracted and separated and removed very easily. The temperature load during extraction can be set low, and the aqueous solution (raft residue) left in the extraction tank becomes a dealcoholized aqueous solution containing a flavor component, so that a so-called “non-alcoholic beer” can be obtained.
[0015]
As the extractant, usually, supercritical carbon dioxide having an extraction temperature of about 50 ° C. or less and an extraction pressure of about 50 Mpa or less, desirably an extraction temperature of about 40 ° C. or less and an extraction pressure of about 30 MPa or less is used. .
[0016]
When the temperature of extraction separation (extraction temperature) is high, flavor components are easily damaged.
[0017]
The extraction and removal of the alcohol content are performed until the alcohol content of the raffinate becomes less than 1 vol%. This is because the purpose is to make a so-called non-alcoholic beer.
[0018]
The low alcohol beer reduced in alcohol content by the method of the present invention is a novel one that does not impair the flavor peculiar to ready-made beer.
[0019]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, one embodiment of the present invention is described based on a figure example. In the following description, “%” means “vol%” unless otherwise specified.
[0020]
FIG. 1 is a conceptual flow sheet diagram of an extraction separation device used for dealcoholation of the present invention.
[0021]
The extraction and separation apparatus basically includes an extraction tank 12, a carbon dioxide gas tank 14, a compressor (compressor: pressurizing means) 16, a heat exchanger (heating means) 18, and a gas-liquid separation tank 20. ing.
[0022]
Here, FIG. 2 shows a schematic sectional view of the structure of the extraction tank 12. In addition, the hole diameter of a bubbling plate is suitably selected in the range of 50 μm to 3 mm.
[0023]
An extractant (extractant: carbon dioxide) inflow pipe 24 is connected between the extractant inlet side of the extraction tank 12 and the outlet 22 a of the supply pipe 22 of the carbon dioxide gas tank 14. The extractant inflow pipe 22 includes a compressor 16 and a heat exchanger 18. The compressor 16 is for pressurizing the carbon dioxide gas above the critical pressure, and the heat exchanger 18 is for raising the temperature of the carbon dioxide gas above the critical temperature.
[0024]
The heating means is usually steam heating, but may be resistance heating, induction heating, dielectric heating or the like.
[0025]
In addition, before the heat exchanger 18, a pressure control valve 26 is provided between the compressor 16 and the heat exchanger 18 to control the extraction pressure in the extraction tank 12. The extraction tank 12 is provided with a warm water jacket 28 through which warm water passes for keeping heat, and a bottom portion is provided with a raffinate (low alcohol beer) take-out valve 13.
[0026]
On the other hand, an extractant (solvent: carbon dioxide) outlet pipe 30 is connected between the solvent outlet side of the extraction tank 12 and the inlet side of the gas-liquid separation tank 20. The extractant outflow pipe 30 includes a flow control valve 32. The flow control valve 32 is for controlling the amount of solvent outflow by a signal from the pressure control valve 26 to more precisely control the carbon dioxide pressure in the extraction tank 12.
[0027]
The gas-liquid separation tank 20 is for separating alcohol-containing carbon dioxide (extract-containing extractant) into a high-concentration alcohol aqueous solution (extract) and carbon dioxide (extractant) under reduced pressure. In addition, the gas-liquid separation tank 20 is provided with a warm water jacket 28A for heat retention similarly to the extraction tank 12, and is provided with an extract (high-concentration alcohol aqueous solution) take-out valve 21 at the lower part.
[0028]
Between the outlet side of the gas-liquid separation tank 20 and the outlet 22a of the extractant (solvent: carbon dioxide) supply pipe 22, that is, the starting point of the extractant inflow pipe 24, an extractant (solvent: carbon dioxide) return pipe 34 are connected. The extractant return pipe 34 includes a pressure control valve (pressure keeping valve) 36. The pressure holding valve 36 is for maintaining the pressure of the gas-liquid separation tank 20 at a set value.
[0029]
In the illustrated example, reference numeral 37 denotes an on-off valve, 38 denotes an atmospheric release valve, 40 denotes a gas flow meter, P denotes a pressure gauge, T denotes a thermometer, and M denotes a motor.
[0030]
Next, the process of the present invention will be described with reference to FIG.
[0031]
That is, first, ready-made beer as a raw material is filled in the extraction tank 12. At this time, the ready-made beer is usually selected from those having an alcohol concentration of 4 to 6% (4 to 6 degrees).
[0032]
Then, the carbon dioxide gas supplied from the carbon dioxide gas tank 14 is compressed by the compressor 16 to increase the pressure to a level higher than the supercritical pressure (pressurized), and is further raised to a temperature higher than the supercritical temperature by the heat exchanger 18 so as to be supercritical. It is made into carbon dioxide, injected (flowed) into the extraction tank 12, and brought into contact with a ready-made beer (extract) to perform an extraction process.
[0033]
At this time, the supercritical extraction conditions are as follows: extraction temperature: about 50 ° C. or less, extraction pressure: about 50 Mpa (about 500 bar) or less (the thin shaded portion in FIG. 3). Naturally, the lower limit of extraction is a critical constant at which supercritical carbon dioxide can be obtained. That is, the critical pressure (P _C ) is about 7.3 MPa (7.28 Mpa to 7.38 MPa) or more, and the critical temperature (T _C ) is about 31 ° C. (31.0 to 31.1 ° C.) or more. Otherwise, a supercritical state cannot be obtained.
[0034]
If the temperature is too high, the flavor components are easily damaged.
[0035]
From these balances, a desirable range is as follows: extraction temperature: about 31 to 50 ° C., extraction pressure: about 7.28 to 50 Mpa, more desirable extraction temperature: about 32 to 40 ° C., extraction pressure: about 8.0 to 25 Mpa. ,.
[0036]
Also, the flow rate of the extractant and the extraction processing time (low alcoholization processing time) vary depending on the extraction conditions and the target alcohol concentration. When the flow rate is 5 to 10 NL / min (N: standard state), the flow rate is 70 to 125 min, preferably 70 to 100 min.
[0037]
The alcohol-containing carbon dioxide gas extracted by contact with the supercritical carbon dioxide in the extraction tank 12 is led to a gas-liquid separation tank 20 to be separated under a reduced pressure into a high-concentration aqueous alcohol solution and carbon dioxide gas. The conditions at this time are as follows: separation pressure: about 4-6.5 Mpa, separation temperature: about 30-55 ° C., desirably separation pressure: about 5.0-6.0 Mpa, separation temperature: about 35-50 ° C. .
[0038]
The high-concentration alcohol aqueous solution is taken out from the extract extraction valve 21 of the gas-liquid separation tank 20. This high-concentration alcohol (extract) can be expected to be used as a food material or a novel alcoholic beverage.
[0039]
Then, the separated carbon dioxide gas (carbon dioxide) is sent again to the compressor 16 and used for circulation. When the pressure becomes equal to or lower than the set extraction pressure, carbon dioxide is supplied from the carbon dioxide tank 14.
[0040]
Then, a low-alcohol aqueous solution (low-alcohol beer or non-alcohol beer) that has been de-alcoholized remains in the extraction tank 12, and after the extraction treatment is performed for a certain period of time, when the alcohol concentration reaches a predetermined alcohol concentration of less than 1%. , And is taken out from the raffinate take-out valve 13.
[0041]
As described above, the method for producing a non-alcoholic beverage of the present invention is very effective in reducing the alcohol content in ready-made beer by a simple treatment method, reducing the alcohol content to less than 1% and applying no heat load to the beer. "Non-alcoholic beer" can be produced while retaining its unique flavor.
[0042]
Note that, in the above embodiment, the case where the carbon dioxide as an extractant (solvent) is circulated and the batch-wise (batch) extraction process is performed is taken as an example, but the continuous extraction process is also possible. . That is, the extraction tank is a tower-type countercurrent contact device, and the extract (prepared beer) is continuously supplied (injected), and the extract and the extractant (carbon dioxide) are brought into contact with each other to remove the low alcohol from the lower part. .
[0043]
【Example】
Hereinafter, the present invention will be described in more detail based on examples.
[0044]
<Example 1>
80.6 g (alcohol concentration: 5%) of ready-made beer is charged into the extraction tank 12 of the extraction and separation apparatus shown in FIG. 1, and is subjected to extraction treatment with supercritical carbon dioxide at an extraction pressure of 15 Mpa and a temperature of 40 ° C. And separated under reduced pressure (5.0 MPa × 40 ° C.) at room temperature to recover 5.6 g of extract (extract).
[0045]
71.5 g of an aqueous solution was recovered from the extraction tank 12. The time required for extraction was 100 min, and the flow rate of carbon dioxide gas was 5 NL / min.
[0046]
The aqueous solution (raft residue) recovered from the extraction tank had an alcohol content of 0.9% and had a unique beer flavor.
<Example 2>
84.4 g of ready-made beer (alcohol concentration: 5%) is put into the extraction tank 12 of the extraction / separation apparatus shown in FIG. 1, extracted with supercritical carbon dioxide at an extraction pressure of 15 Mpa and a temperature of 40 ° C., and led to the separation tank 20. The mixture was separated under reduced pressure at room temperature to recover 8.2 g of extract (extract). From the extraction tank 12, 71.2 g of an aqueous solution was recovered. The time required for extraction was 200 min, and the flow rate of carbon dioxide gas was 5 NL / min.
[0047]
The aqueous solution (raft residue) recovered from the extraction tank had an alcohol content of 0.2% and had a flavor unique to beer.
[Brief description of the drawings]
FIG. 1 is a flow sheet diagram of an extraction separation device used in the method of the present invention.
FIG. 2 is a schematic sectional view showing an example of an extraction tank.
FIG. 3 is a phase diagram of carbon dioxide (a relationship diagram of P (pressure) -T (temperature) -ρ (density)).
[Explanation of symbols]
12 extraction tank 14 carbon dioxide tank 16 compressor (pressurizing means)
18 ... heat exchanger (heating means)
20 ... gas-liquid separation tank 24 ... extractant (solvent: carbon dioxide) inflow pipe 26 ... pressure control valve 30 ... extractant (solvent: carbon dioxide) outflow pipe

Claims (5)

It is a method of reducing the alcohol content of a ready-made beer by extracting and removing alcohol,
A method for reducing alcohol content of a ready-made beer, wherein carbon dioxide in a supercritical state (hereinafter referred to as "supercritical carbon dioxide") is used as an extractant (extraction solvent) for the extraction and removal. A method for reducing alcohol content of a ready-made beer, comprising using supercritical carbon dioxide having an extraction temperature of about 50 ° C. and an extraction pressure of about 50 Mpa or less as the extractant. 3. The method for reducing alcohol content of a ready-made beer according to claim 2, wherein supercritical carbon dioxide having an extraction temperature of about 40 ° C. or less and an extraction pressure of about 30 MPa or less is used as the extractant. 4. The method according to claim 1, wherein the extraction and removal of the alcohol are performed until the alcohol content of the raffinate is less than 1 vol%. A low alcohol beer obtained by extracting an alcohol content from a ready-made beer and having an alcohol content of less than 1 vol%, wherein the low-alcohol beer does not impair the flavor peculiar to the ready-made beer.

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