A method of obtaining a hop extract
(57) Abstract:The environment - food industry. The method consists in the fact that the hops before extraction soaked in alcohol or alcohol-hop extract at a temperature of 15 - 30C for 1 to 2 hours at a ratio by weight of the liquid phase: hops (1-2):1, and the extraction process is carried out at a continuous reciprocating movement of the extractant in the extractor with a frequency of 1 to 20 cycles per minute with a ratio of ethyl alcohol and hops by weight of 2,5 - 1,0:5.0 to 1.0 and a temperature of 20 - 50C and continuous extraction hop meal at the exit of the extractor to the alcohol content in it of 0.2 - 0.5 g to 1.0 g of the meal, and pressed the alcohol is returned to the extractor. table 1. The invention relates to a method for hop extract used in the food industry, in particular in brewing. A method of obtaining hop products by processing hops aqueous solution of alkali (U.S. Pat. GDR N 245899 A1, 1987, p 12 3/00). However, the resulting water hop extract is highly diluted, has antiseptic properties, so unsuitable for long-term storage and transportation.A known method for the production of hop extracts for the brewer with water, organic solvents, for example, benzene. Solvents recommended way toxic, their use to obtain the products used in the food industry necelesobrazno.A known method for the production of hop extracts by extracting hops with carbon dioxide (instruction manual for the production of CO2- extract of hops, TI 10-04-06-68-86). However, the implementation of the method is possible only by special equipment working under pressure 6,0 6,2 MPa and a temperature of 40 53oC. in addition to the way large losses hop substances in the form of balance of hop in the meal.A method of obtaining hop extract using two component solvent liquid CO2and an organic solvent type methyl alcohol (U.S. Pat. USA N 4507329, WITH 12 3/00, 426/600, 1985). The method is characterized by the disadvantages mentioned above for the extraction with the help of CO2and toxic solvent.Closest to the proposed method the method of obtaining a hop extract by extracting resinous substances of hops ethyl alcohol (A. C. USSR N 461097, With 12 9/02, 1973, prototype).Ethanol before extraction is heated to a temperature of 40 - 45oC, and the extraction process of the and lead with 32 45oC and an absolute pressure of 50 to 100 mm RT. Art. when the extract contact with the surface of the heat for 3 to 5 seconds.The disadvantages of the prototype method are the high consumption of alcohol per unit mass of hops 8:1 20:1 (weight), low concentration hop substances in the resulting extract (6%).The objective of the invention is to reduce the consumption of alcohol, increasing the concentration of the extract. The task is achieved by the described method of obtaining hop extract, which consists in the fact that the extraction of crushed hops are in the extractor of continuous operation with a ratio of ethanol: hops 2,5:1,0 5,0:1.0 by weight, preferably 3:1 (weight); at a temperature of 20 50oC, preferably 40oC; continuous reciprocating movement of the extractant in the extractor with a frequency of 1 to 20 cycles per minute, and the hops before it is loaded into the extractor soaked in ethyl alcohol or hop extract at a ratio of liquid phase hops (1 2):1 (weight), preferably 1:1; at a temperature of 15 to 30oC, preferably 30oC; for 1 to 2 hours, preferably 1 hour. Stay hops in the extractor 1 to 5 hours, preferably 2 hours. Hoppy meal after extraction press to codeout in a vacuum in one of the known methods (prototype or and. C. the USSR N 1526714, B 01 D 1/00, 1989).In the continuous reciprocating motion of the alcohol particles hops continuously washed by the flow of the extractant, and the same amount of alcohol repeatedly acts on the hops. The extraction is carried out at a continuous flow into the extractor and selection of extractor hops, alcohol, and extract. While the hops and alcohol are moving countercurrent to each other.The need for soaking hops before serving in the extractor due to the nature of the physical process of interaction between particles of hops and alcohol.The process of extraction of hops with alcohol occurs in 2 stages. stage 1 - rapid dissolve and go into solution hop substances from the surface of the particles hop, stage 2 slow swelling particles of hops, and thus resulting in low at the beginning of the process, the rate of mass transfer hop substances from the deep layers of particles of hops in the solution.In the proposed method, the process of swelling of the particles hop, only after which it becomes possible the maximum degree of extraction hop substances, is not in the scope of the extractor, and beyond that allows you to reduce the time spent hops in the extractor. The latter, together with mevania hops carried out as in pure alcohol, and alcohol in the composition of the extract. The latter will allow to further reduce the consumption of alcohol and to obtain an extract with a higher solids content.The choice of frequency of the pulsations is determined only by the capacity of the extractor. For example, when loaded into the extractor over 1 ton of the mixture of hops with alcohol frequency should not exceed 1 5 cycles/min, because strengthened still the extractor during operation can be a source of unwanted vibrations of the Foundation of the building.Example 1.Granules or compressed hops crushed to particle size of less than 5 mm and soaked in 30oC in alcohol at a ratio of alcohol hops 1:1 (weight) over 1 hour.In the extractor continuous action simultaneously extracted with 200 g (100 g alcohol + 100 g of hops) received a mixture of 150 g of alcohol. The extraction is carried out at 50oC. the Ratio of alcohol hops during the extraction of 2.5:1 (weight). The reciprocating motion of the alcohol in the extractor do with frequency of 20 cycles/min, with constant level of alcohol above the level of hops.At time intervals equal to 6 min serves on the input of the extractor 20 g of a mixture of hops and alcohol (10 g alcohol + 10 grams of hops) and select the 10 g of the extract. the who wring out until the content of 2 g of the alcohol fed into the extractor.The solids content in the extract 12,1 (weight). The extract was concentrated in vacuo. Hop extract obtained by the proposed method meets the requirements (specifications on alcohol extract of hops, THE 10-04-06-06-86), PL. 1.Example 2.Particles hop size 5 mm is soaked in 15oC in alcohol at a ratio of alcohol hops 2:1 (weight) for 2 hours. In the extractor continuous load of 300 g (200 g ethanol + 100 g of hops) of the mixture with 300 g of alcohol. Extraction was carried out with a ratio of alcohol hops 5:1 (weight) and a temperature of 20oC. Reciprocating motion of the liquid phase in the extractor, perform with a frequency of 1 cycle/min.At time intervals equal to 30 minutes serves on the input of the extractor 30 g of a mixture of hops and alcohol (20 g alcohol + 10 grams of hops) and take 40 g of extract. At the same time at the output of the extractor taken 20 g of wet cake (10 g alcohol + 10 g meal of hops), which overcome before the alcohol content in it 5 was pressed To extract, add 25 g of the alcohol, the resulting solution was fed into the extractor.Solids content in the obtained extract 6.4% Solution was concentrated in vacuo. Received hop extract meets the requirements of THE table. 1.In the extractor continuous load of 200 g (100 g alcohol + 100 g of hops) of the mixture with 200 g of alcohol. The extraction is carried out at a ratio of alcohol hops 3:1 (weight). The extraction is carried out at a ratio of alcohol hops 3:1 (weight) and temperature 40oC. Reciprocating motion of the liquid phase in the extractor do with the frequency of 10 cycle/minAt time intervals equal to 12 min serves on the output of the extractor 20 g of a mixture of alcohol and hops (10 g alcohol + 10 grams of hops) and take 20 g of wet cake (10 g alcohol + 10 g meal of hops), and wring out until the content of the liquid phase therein 5, wrung the liquid phase is added 15 grams of alcohol, the resulting mixture was fed into the extractor.The solids content in the extract 10.4% of the Extract was concentrated in vacuum. Received hop extract meets the requirements of THE table. 1.Example 4.Granules or compressed hops crushed to particle size of less than 5 mm and soaked in alcohol hop extract at a ratio of hop extract, hops equal to 1:1 (weight) over 1 hour.In the extractor continuous action simultaneously extracted with 200 g (100 g alcohol + 100 g of hops) received a mixture of 150 g of alcohol. The extraction is carried out in the conditions, the second extract meets the requirements of T1, table. 1. A method of obtaining a hop extract continuous extraction of crushed hops ethanol, followed by concentration of the extract, wherein the hop before extraction soaked in alcohol or alcohol-hop extract at 15-30°C for 1-2 h at a ratio by weight of the liquid phase hops (1-2): 1, and the extraction process is carried out at a continuous reciprocating movement of the extractant in the extractor with a frequency of 1-20 cycles per minute with a ratio of ethyl alcohol and hops by weight of 2,5-1,0 5,0:1.0 and a temperature of 20-50°C and continuous extraction hop meal at the exit of the extractor to the alcohol content in it of 0.2-0.5 g to 1.0 g of the meal, and pressed the alcohol is returned to the extractor.
FIELD: food industry, baking manufacture.
SUBSTANCE: method for preparing hop decoction involves addition of hop to boiling water, recovery the initial volume of mixture with water during its evaporation. The amount of hop is calculated relatively to minimal bactericidal concentration of isohumulon for foreign microflora in ferments (90 ± 15 mg/l) by the following formula: Gh = (10 x V x K)/(B x α) wherein Gh means amount of hop, g; K means minimal bactericidal concentration of isohumulon in decoction, mg/l; V means water volume, l; B means average yield of isohumulon after 30-45 min boiling the mixture, %; α means the content of α-acids in hop, %. Boiling is carried out for 30-45 min. Proposed method allows normalization of hop amount being independently of species and sort of hop raw, to exclude effect of hop bitter substances on vital activity of lactic acid microorganisms and excessive bitterness in ready baked goods and to enhance their microbiological purity simultaneously, to reduce energy consumptions by decreasing boiling time of the mixture. Invention can be used in manufacture of hop ferments and baked goods.
EFFECT: improved preparing method.
1 tbl, 9 dwg
FIELD: brewery industry.
SUBSTANCE: method involves preparing a mixture of granulated hop and water taken in the ratio hop : water = 1:88 and heated this mixture to 100°C followed by extraction in a closed device representing Kjeldahl flask connected with Liebig reflux condenser at temperature 100°C for 90 min. Invention provides preparing product showing good microbiological resistance, time storage for 35-40 days at temperature 3 ± 1°C, high concentration of hop polyphenolic and bitter substances, to reduce consumptions for production and decrease period of technological process in preparing hop extract.
EFFECT: improved preparing method.
1 tbl, 1 ex
FIELD: chemistry, alcohol industry.
SUBSTANCE: invention refers to functional food industry. Hop extract is produced trough vibration of milled raw materials in extractant medium. For extraction oil is used in high-gradient mass exchange in raw materials and extractant ratio 1:10-1:20. Produced oily hop extract contains bitter acids at least 0.1 %, xanthohumole at least 0.15 %, and prenyl flavones at least 0.06 %. Hop extract is characterised with improved biological activity.
EFFECT: activation of innate immunity receptors and linked adaptation mechanism.
8 cl, 13 dwg, 4 ex
SUBSTANCE: invention relates to production of ethanol fuel using hop acids. Six hop acids - alpha acid, beta acid, iso-alpha acid, rho-iso-alpha acid, tetrahydroiso-alpha acid and hexahydroiso-alpha acid were tested so as to determine which among them is the most effective in inhibiting growth of bacteria, usually during production of ethanol fuel. Bacteria used in these tests were Lactobacillus brevis and Lactobacillus fermentum. Minimum inhibitory concentration (MIC) of the hop acids were determined using MRS broth, as well as a medium of molasses wort and wheat mash during their fermentation. In all cases the hop acids controlled growth of these two Lactobacillus bacteria, while the tetrahydroiso-alpha acid, hexahydroiso-alpha and iso-alpha acid killed the most bacteria at the lowest MIC.
EFFECT: treatment of yeast propagation agents, steep tanks and enzymes using hop acids with minimum inhibitory concentration will stop growth of bacteria, increase ethanol output and avoid the need for antibiotics.
59 cl, 49 dwg, 2 tbl, 7 ex