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Method for producing beer

A technology for beer and porous membranes, applied in the field of filtering beer through filter media and cleaning filter media with enzymes, can solve the problems that the filter cannot be cleaned satisfactorily, the service life of the filter is shortened, and the cleaning is too early or too late

Inactive Publication Date: 2000-07-12
PALL CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] These specialized enzymes are present in beer to counteract a disadvantage inherent in cryogenic filtration methods: early clogging of the filter
[0010] However, some previously known cleaning methods do have disadvantages, they cannot remove the deposits on the filter to a satisfactory degree, which makes the cleaning efficiency drop sharply with the growth of the membrane filter service time
[0011] Another disadvantage is the sudden and irregular clogging of the filter membrane, which is not related to standard values ​​such as total nitrogen content or original wort percentage
Completely clogged membrane filters, which cannot be cleaned satisfactorily using existing technical methods, which considerably shortens the service life of the filter
It is difficult to determine when a filter becomes clogged that cannot be cleaned satisfactorily, therefore, the filter may be cleaned prematurely or not in a timely manner, i.e. too early or too late

Method used

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Examples

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Effect test

Embodiment 1

[0053] This example illustrates the effectiveness of the method of the present invention for producing beer. In particular this example demonstrates that cellulases and amylases can be used to clean porous membranes clogged during beer filtration satisfactorily, enabling reuse of the porous membranes for continued beer filtration.

[0054] A porous membrane made of nylon-6,6 (NB type, manufacturer: Pall Filtrationstechnik GmbH, Germany) was used as a filter. This kind of filter is often used under the process conditions of low temperature filtration of beer.

[0055] The filtration performance of the filter was determined using the so-called membrane filter test according to Esser (Monatszeitschrift für Brauerei (Monthly magazine for breweries), 25th year, No. 6, pp. 145-151, 1972). This test is used to check the extent to which the filtration capacity is increased is reliable.

[0056] In order to determine the filtration efficiency of new, that is, unused porous membranes,...

Embodiment 2

[0069] This example is to illustrate the promotion effect of the efflux potential or zeta potential of the porous membrane on the cleaning of the porous membrane. In particular, it was demonstrated that using the efflux potential or zeta potential can accurately determine how well the membrane has been cleaned and when the membrane has been cleaned to a very satisfactory level.

[0070] The zeta potential of the membrane filter was determined using an electrokinetic measuring device EKA from Anton Paar GmbH, Austria. This assay is based on the efflux potential method. An electrolyte is passed through the filter, and the potential generated by the shearing action on the counterion (efflux potential) is detected by electrodes, and the zeta potential is calculated from the measured value.

[0071] Figure 5 Diagram showing the measuring cell for measuring the efflux potential or zeta potential. Reference numeral 1 denotes a measuring cell in which a porous membrane 2 is sandwi...

Embodiment 3

[0088] This example illustrates the effectiveness of cellulase from Aspergillus niger in the enzymatic breakdown of soluble and crystalline cellulosic substrates.

[0089] Cellulase from Aspergillus niger (Product No. 22178) was obtained from Fluka. Two different celluloses were used to evaluate the enzyme: soluble carboxymethylcellulose (CMC, commercially available from Aldrich as product number 41927-3) and crystalline cellulose (Avicel, commercially available as product number PH-105 from purchased by FMC).

[0090] The test method includes preparation of culture medium (i) 18ml of CMC (1%) or Avicel (1%), (ii) 5ml of sodium acetate buffer (50mM, pH4.8), and (iii) preparation of 5ml in acetic acid at 30°C The enzyme solution in sodium buffer (50 mM, pH 4.8). Then 1.4 ml of culture broth, 0.1 ml of glucose solution (0.15%) and 1.5 ml of 3,5-dinitrosalicylic acid (DNS) reagent (purchased from Sigma under product number D-0550) were mixed to prepare a test solution. The tes...

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Abstract

The present invention provides a method for producing beer comprising filtering beer through a porous membrane until such time that the porous membrane is in need of cleaning, contacting the porous membrane with an enzyme selected from the group consisting of cellulases, amylases, and combinations thereof, particularly a cellulase having a crystalline:soluble cellulose activity ratio at 60 minutes of at least about 0.1, to clean the porous membrane, and then reusing the porous membrane to continue filtering beer. The present invention further provides a method for producing beer comprising filtering beer through a porous membrane that progressively clogs during filtration, monitoring the streaming or zeta potential of the porous membrane as a measure of the extent of clogging of the porous membrane, halting filtration of the beer through the porous membrane before the porous membrane becomes fully clogged as determined by the streaming or zeta potential of the porous membrane, cleaning the porous membrane, and then reusing the porous membrane to continue filtering beer.

Description

[0001] technical field of invention [0002] The present invention relates to a method of producing beer, in particular to a method of filtering beer through a filter medium and cleaning the filter medium with enzymes so that it can be reused in beer filtration. Background of the invention [0003] In view of the expansion of market channels, microorganisms (such as bacteria) must be removed from beer in order to enable beer to be stored. At present, the removal of microorganisms is mainly carried out by pasteurization of beer. For this purpose, for example beer is bottled or canned and heated to 62-69°C to kill microorganisms. [0004] However, this pasteurization method involves a large amount of energy consumption. Another disadvantage is that the energy introduced can trigger chemical reactions that damage the product and are difficult to control. For example, these reactions may have an adverse effect on the taste of the produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/00B01D61/14B01D65/06B01D71/56C12C7/26C12H1/07G01N27/60
CPCB01D65/02G01N27/60B01D2321/166C12H1/063B01D65/06
Inventor D·佩尔茨G·莫泽G·赞克W·塞罗V·里比茨奇H·兰德哈恩P·J·德根
Owner PALL CORP
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