DE1442238B2 - PROCESS FOR MAKING REDUCED ALCOHOL BEER FROM COMPLETE BREWED BEER - Google Patents

Description

Comparative experiment

A pilot vacuum distillation system that can be heated with low pressure steam, consisting of a 2 m long vertical preheating column with a clearance of 10 mm and a 4.5 m high downdraft thin-film evaporator column with a clearance of around 30 mm and a rectification device built on top of this with a height of 1.5 m , was charged with beer, which was taken from a 50 l beer keg by means of a conventional Kromer tapping device by means of excess CO _{2 pressure.} The rectification device, which is also steam-heated in places, resulted in a separate discharge of the condensates from the minor, volatile components (1), from the pure alcohol fraction (2) and finally from the higher-boiling aqueous components (3), the latter also containing essential aroma components of the beer .

The carbon dioxide released from the beer was drawn off with the help of a small water ring pump and the system downstream of the beer preheating is placed under vacuum.

Using a flow meter, the beer inflow was regulated by a regulating valve between the beer preheater and the thin-film evaporator. Underneath the thin-film evaporator column, the glass collecting vessels were equipped with cellular wheel sluices built underneath to accommodate the concentrate and vapor condensates 1 and 3, which enabled vacuum relief and, using relatively wide food hoses, a practically unpressurized flow into a 50 liter beer keg. These barrels were initially filled with water before the experiment and, after tapping, were emptied _{with a Kromer device with CO 2 overpressure.} Only then were these barrels loosely connected, one after the other, to the above-mentioned rotary valve nozzle, and thus gradually filled up with the small amounts of concentrate and vapor condensate 1 and 3 that occurred.

Continuous charging of the system was possible via a T-shaped merging of two kegs on both the beer side and the pressure side (CO ₂ ), so that when a keg was "drawn in", it was possible to continue driving almost without any pressure surge. The beer preheating column was heated with the steam condensate that arose from the heating of the rectification and thin-film evaporation. Here, the beer was heated to about 45 ° C while working on the thin-film evaporator at a temperature between 65 and 70 ^J C.

The system worked with a throughput of around 80 l of beer / h. Each to accommodate the products

ίο Beer barrels, determined from beer concentrate and vapor condensates 1 and 3, were only just filled and brought from the Kromer tapping device to a cold room at about 4 ° C overnight _{with a slight excess pressure of CO 2 and carried through there the next day}

* 5 slowly bubbling in CO ₂ through the beer tapping tube, enriched with CO ₂ and mixed at the same time.

By replacing the non-return protection valve known as the "beer catcher" with an adjustable one

Overflow valve could have a slight saturation overpressure can be held up to 2 bar.

The following values were determined with the test system shown:

A normal consumer beer was used as an exit, in which case apart from the usual one In addition, a pure silica gel is added during the kieselguhr filtration of the finished beer (in an amount of about 40 g / hl) no protein stabilization measures had been taken.

The comparison shows that all value and aroma-determining data except for the alcohol content is practical to match. In terms of taste, the alcohol-reduced end product is "thinner" and tastes good also inevitably a little more expressionless than the original beer, but completely lacking an aging-oxidation taste as well as any undesirable scratchy and bitter taste. Particularly essential but appeared the fact that no differences in smell perception between the both beers.

The possibility of converting typical beer flavors such as higher alcohols and esters into the vapor condensates of such specifically managed distillation processes is with the, only in this phase Basically similarly conducted procedures according to the German Auslegeschrift 14 42 237.

Starting beer alcohol-reduced (a) End product (b) apparent extract 2.30 percent by weight 3.75 percent by weight real extract 4.20 percent by weight 4.40 percent by weight Original wort content 12.25 percent by weight - Alcohol content 4.17 weight percent 1.45 percent by weight PH value 4.28 4.35 Bitter substance content 24.40 EBC 25.30 EBC colour 8.50 EBC 9.00 EBC Diacetyl content 0.04 mg / 1 0.05 mg / 1 Volatile acid content 0.7 mval 0.7 meq Foam stability (modified De Clerck method) 57 see 60 see Totally soluble nitrogen 9 mg / 100 ml 102 mg / 100 ml coagulable nitrogen :,; 4 mg / 100 ml 1.52 mg / 100 ml Turbidity value i) .l · EBC 0.9 EBC Cold stability in warm days Forcing 45 ° C / 0 ° C 7.5 T 6.4 T Oxygen dissolved in beer 0.6 mg / 1 0.8 mg / 1

For this 1 sheet of drawings

Claims (2)

1 2 In contrast, the invention has the task of claims: made from normally brewed, carbonated beer with alcohol-reduced beer as the starting material 1. A method for producing alcohol-reduced beer character to produce adorned beer from brewed beer as an ingredient. of alcohol loading of the cooled, free portion freed from alcohol in continuous operation, the portion characterized in that the alcoholic brewing temperatures of the beer at temperatures below 70 ° C in the continuous operation are driven off from the beer at 10 evaporation stage below 70 ⁰ C is condensed in the evaporator, the alcoholic vapors driven off by means of the gas flow distillation stage are used to condense the characteristic low-volatility aroma, and substances are separated from this by means of counter-flow distillation, including the low-volatility characteristic at the same time grated carbonic acid is separated from the flavors that are still present, in which the 15 substances enriched by washing and this aroma-driven carbonic acid mixture that is still present is added to the dealcoholized concentrate again flavoring substances are enriched by washing. and this flavor mixture is dealcoholized with evaporation under vacuum Concentrate is supplied again. Prevents foam formation, which occurs during normal 2. The method according to claim 1, characterized in that the alcohol is steamed from carbonated beer shows that this occurs during countercurrent distillation and, in a short time, the entire evaporator alcoholic product fills a discount system and evaporation of the alcohol is negligible Subjected countercurrent distillation binds. and the resulting alcohol-free portion The carrying out of the evaporation process is is added to the dealcoholized concentrate. 35 to half 70 ° C prevents any change in the beer ingredients. This occurs when the evaporation of the alcohol takes place under atmospheric pressure. Then z. B. the proteins denatured and fall out as cloudiness, the bitter substances are in their It is known that low-alcohol or non-alcoholic 3 ° structure changes and gives the drink a Manufacture beer in such a way that the wort only has a metallic bitter taste. Also the evaporation just let ferment and fermentation proceeds through pasteurization of the alcohol from carbonated beer interruption or disinfection. The so obtained below the boiling point mentioned without However, beer has little foam formation with normal fermented beer. characteristic features in common, odor and 35 The immediate condensation of the passing Flavors differ greatly from each other. alcoholic vapors prevents further damage It is also known that the beer ingredients can be alcohol-free or alcohol-free to produce a liberated drink by keeping the beer hot or warm for a longer period of time, finished beer through an evaporation process in addition to With this distillation below 70 ° C under Va- the carbonic acid removes the alcohol and this 4 ° kuum in connection with a countercurrent distillation Carbonic acid is added to the alcohol-free distillate for immediate condensation of the alcohol that is transferred. Because in the distillation in addition to the proportion of a holic vapor and the return of the condensate vast amount of value-determining flavorings and sats in the evaporator column is achieved that Flavors pass over and out of the distillery - especially the less volatile ones that determine the value can be discharged, an aroma and flavoring substance produced in this way can preferably be precipitated no longer considered alcohol-free beer, refrain from alcohol to the extent required because it no longer has the character of a beer. and this can be practically removed Even then, there is no can that can be addressed as beer. Non-alcoholic drink, if after another process, which is also known to be able to recover the volatile aromatic substances with two distillation devices 5 °, which is worked with the one from the evaporator. The first should contain the volatile carbonic acid that escapes from the system. Flavoring substances should be able to pass over, in the second the heavy, it is advisable to combine this carbonic acid with the volatile flavoring substances and the alcohol. Wash a case condensate from the evaporation process, part of all volatile flavoring agents and in particular to the vers from the vaporizable and fractionation of beer value-determining sparingly volatile flavor 5 ⁵ passing carbon dioxide can also take the go on lower and flavoring agents with the alcohol in the end of the countercurrent column accumulating product cooler over. This cannot wash out sufficient separation. of the alcohol from the aromas and flavors. With countercurrent distillation, certain remains due to the similar boiling points of the constituents and aroma fractions in the mixture at the head end, so that in the collecting ^{tank 6o} alcohol, which can therefore be subjected to repeated fractionation not only for alcohol and water, but also for, with the flavoring substances that determine the value of beer in the column and aroma sump liquid from which alcohol-reduced substances are collected to a large extent. Beer is to be added again. This means that there is also in the collecting containers for the coals emerging from the evaporation system the alcohol-freed or low-alcohol liquid ^6s acid can be collected, compressed, and again initially mixture which is withdrawn from the two Destilliereinrichtun- impregnating the liberated alcohol beer zoom gene, not be taken to be referred to as a beer. The product made in this way is wii drink. Usually to be stored or to be filled into bottles.