Aroma Extraction

Abstract

The present invention relates to an aroma extraction unit comprising: a hydration tank containing a mixture of plants or parts thereof and liquid, the hydration tank being configured to contain a positive gas flow pressure; a shear unit configured to shear the plants or parts thereof; a hydrodynamic cavitation unit; and at least one circulation unit, wherein the hydration tank, the shear unit and the cavitation unit are in fluid communication, and the at least one circulation unit is configured to circulate the mixture from the tank to the shear unit, to the cavitation unit and from the cavitation unit back to the tank and / or the shear unit.

Description

[Technical field]

[0001] The present invention relates to an aroma extraction unit, a system for producing a product comprising said aroma extract, a method for producing an aroma extract, a method for producing a beverage product comprising said aroma extract, in particular to a hop aroma extraction unit, a system for producing a beer product, a method for producing a hop aroma extract and a method for producing a beer product, as well as a hop extract and a beer product. [Background technology]

[0002] Active compounds for commercial products such as medicines, perfumes, food and beverage consumables can be extracted from plant materials. For example, extracts from hops may constitute the main aroma or flavor of beer products. Hop-derived extracts may contain both bitter aromas (e.g., tannins) and more flavorful aromas (e.g., humulene, myrcene, and linalool).

[0003] The efficiency and selectivity of the extraction process depends on the extraction parameters. Thus, certain extraction parameters may promote a higher selectivity of certain compounds, such as aroma compounds. Extraction parameters may also promote a higher extraction efficiency or utilization, i.e., a greater amount of substances originally present in the plant material is extracted.

[0004] Traditional beer production involves the boiling of a mixture of wort and hops. Thus, hop compounds, mainly bitter, are extracted into the wort during the boiling process. After boiling, the boiled wort is transferred to a fermentation tank, where yeast is added and fermented, after which the yeast is removed and the beer is stored in a lagering or maturation tank for further use, e.g. filtration and / or bottling or kegging. To add a good hop aroma to the beer, hop oils can be added later during the process, e.g. during fermentation or lagering. Instead of using hop oils, hop aroma can also be obtained by a method known as "dry hopping". Traditionally, the dry hopping process involves the addition of hops in the form of pressed hop pellets to the wort in the fermentation tank at the start or during wort fermentation. Hop pellets usually consist of dried, crushed and compressed hops or parts thereof, usually hop leaves and cones. Since the aroma is extracted directly into the fermenting wort, the temperature during extraction is limited to the fermentation temperature. The fermentation temperature is usually chosen to optimize the yeast condition. These environments make it difficult to control the amount and ratio of materials extracted.

[0005] US Patent No. 2,830,904 [1] discloses a method for producing a separate hop extract that can be added to beer in lagering tanks. The hops are added at neutral pressure to prevent oxidation during sonication or Under pressure At ultrasonic cavitation, approximately 95°F (35 ℃ When exposed to temperatures at or below 100°C (equivalent to 100°F) and CO2, it is extracted into the water or wort. Summary of the Invention

[0006] There is a need for improved aroma extraction since improving aroma extraction efficiency and / or aroma extraction selectivity would provide more flexible and more cost-effective manufacturing of aroma-containing products, as well as products with extended shelf life.

[0007] For example, improved aroma extraction efficiency means that a greater amount of aroma is extracted for a given amount of plant material. Correspondingly, improved aroma extraction selectivity means that a greater amount of selected or desired aroma components is extracted for a given amount of plant material. Thus, improved extraction efficiency and / or selectivity implicitly means higher raw material utilization, less material waste, and therefore more cost-efficient production. Also, since aromas tend to degrade during storage, increasing the amount of aroma or selected aroma in a given product increases the shelf life of the product.

[0008] Additionally, improvements in aroma extraction may allow for increased production flexibility, including upscaling production. For example, if aroma extraction efficiency and / or selectivity is improved, a similar extraction may be obtained when using a continuous extraction process compared to a batch extraction process. A continuous extraction process is typically faster, easier, and easier to upscale to larger volumes compared to a batch process.

[0009] The embodiments of the present disclosure described below can be extended to any aroma extraction. Examples of aroma extraction include hop extraction for beer production and aroma extraction from other plants or parts thereof, such as plant leaves, blades, buds, stems, roots, and fruits, such as orange peel, green tea, ginger, for alcoholic and non-alcoholic drinks and beverages. Hop extraction for beer production can further include any beer product, including lager, ale, porter, and non-alcoholic beer.

[0010] In the following, embodiments are illustrated based on hop extraction. Particularly for hop extraction, there is a need to improve the control of the hop extraction process, as well as to improve the extraction efficiency and selectivity. In particular, there is a need to improve the extraction efficiency. Further improvements in the extraction process may increase the flexibility of beer production and provide a more cost-effective production method with inherent higher material utilization and less material waste, as well as a longer shelf life of the beer product.

[0011] The present invention provides a hops extraction unit and associated methods, providing surprisingly efficient hops extraction, surprisingly selective extraction of flavorful aromas, and a more reliable and safe extraction process, as well as a less complicated, simpler and more flexible beer production process. One particular advantage of the present invention is the efficient hops extraction that improves utilization of this raw material.

[0012] The hop extract obtained from the extraction unit and associated methods may have a composition and consistency such that it is easily added to and mixed into fluids, such as beer products. Further advantageously, the hop extract provided has a chemical composition that has a high affinity for mixing with fluids, meaning that the intermolecular forces between the extract and the fluid may be strong, thereby promoting a homogenous and stable mixture where there is intimate contact between the extract and the liquid.

[0013] Further advantageously, the hop extract provided has a composition or concentration such that a small volume is required, and the hop extract provided further advantageously has a consistency, i.e., viscosity, such that it is easily added in controllable and / or small amounts.

[0014] Advantageously, the hop extract and extraction unit are used in systems for producing beer products and in methods for producing beer products. Even more advantageously, the hop extract can be added at any point in the beer production process, for example late in the production process, such as just before filtration or kegging, thus providing more flexible and cost-effective beer production.

[0015] Thus, the present invention provides a hop aroma extraction unit comprising: a hydration tank containing a mixture of hops or a portion thereof and a liquid, the hydration tank being configured to contain a positive gas flow pressure; a shear unit configured to shear the hops; Hydrodynamic cavitation units, and At least one circulation unit. Here, the hydration tank, the shear unit, and the cavitation unit are in fluid communication, and at least one circulation unit is configured to circulate the mixture.

[0016] The present invention further provides a system for producing a beer product comprising: A fermentation container configured to contain the fermented wort, Optionally, a separation unit configured for removing a portion of the solids of the fermented wort and thereby converting the fermented wort into green beer, a hop aroma extraction unit according to the invention, At least one pump unit. Here, the fermentation container, the separation unit and the extraction unit are in fluid communication, and at least one pump unit is configured as a transport means.

[0017] In a preferred embodiment, the fermentation container, the separation unit and the extraction unit are in continuous fluid communication. Most preferably, the fermentation container, the separation unit and the extraction unit are in partial continuous fluid communication.

[0018] The present invention also provides a method for producing a hop aroma extract comprising the steps of: a) providing a container containing a mixture of hops or a portion thereof and a liquid, and a positive gas flow pressure; b) shearing hops in said liquid, thereby forming a hops slurry; c) passing the hop slurry through a hydrodynamic cavitation unit, whereby hop aroma is extracted; d) Optionally, steps (b) and / or (c) are repeated multiple times to produce a hop aroma extract.

[0019] In a preferred embodiment, the method is adapted to be carried out in a hop aroma extraction unit according to the invention.

[0020] The present invention also provides a method for producing a beer product comprising the steps of: a) preparing a hop aroma extract by the method for producing a hop aroma extract according to the present invention, b) adding the hop aroma extract prepared in step (a) to the fermented wort or green beer.

[0021] In a preferred embodiment, the method for producing a beer product is adapted to be executed in any of the systems for producing a beer product according to the invention.

[0022] A further aspect of the invention relates to an aroma extraction unit comprising: A hydration tank containing a mixture of a plant or part thereof and a liquid, the hydration tank being configured to contain a positive gas flow pressure; A shearing unit configured to shear the plant or part thereof; Hydrodynamic cavitation units, and At least one circulation unit. Here, the hydration tank, the shear unit, and the cavitation unit are in fluid communication, and at least one circulation unit is configured to circulate the mixture from the tank to the shear unit, to the cavitation unit, and from the cavitation unit back to the tank and / or the shear unit.

[0023] The present invention further provides a system for producing a beverage product comprising: Drinking feed, an aroma extraction unit according to the previous aspect, At least one pump unit. Here, the container and the extraction unit are in fluid communication, and at least one pump unit is configured as a transport means.

[0024] In a preferred embodiment, the container and the extraction unit are in continuous fluid communication. Most preferably, the fermentation container and the extraction unit are in partial continuous fluid communication.

[0025] The present invention also provides a method for producing an aroma extract, comprising the steps of: a) providing a container containing a mixture of a plant or part thereof and a liquid, and a positive gas flow pressure; b) shearing the plant material in said liquid, thereby forming a plant slurry; c) passing the botanical slurry through a hydrodynamic cavitation unit, whereby the aroma of the botanicals is extracted; d) Optionally, steps (b) and / or (c) are repeated multiple times to produce a plant aroma extract.

[0026] In a preferred embodiment, the method is adapted to be carried out in an aroma extraction unit according to the previous aspect.

[0027] The present invention also provides a method of producing a beverage product comprising the steps of: a) preparing an aroma extract according to the previous aspect, b) adding the aroma extract prepared in step (a) to a beverage feed.

[0028] The present invention also provides a method of producing a beverage product comprising the steps of: a) providing a beverage feed; b) dividing the beverage feed into a first volume fraction and a second volume fraction; c) mixing the first volume fraction with the plant or part thereof in the container under positive gas flow pressure, thereby forming a mixture; d) subjecting said mixture to at least one cycle of shear and cavitation, thereby forming an aroma extract; e) Discharging at least a portion of the aroma extract and mixing with the second volume fraction, thereby producing a beverage product.

[0029] In a preferred embodiment, the process is continuous, such that the first volume fraction of step (b) is essentially equal to the released aroma extraction volume of step (e).

[0030] In a preferred embodiment, the method for producing a beverage product is adapted to be carried out in any of the systems for producing a beverage product according to the invention.

[0031] Further embodiments of the present disclosure include a myrcene concentration of 25 μg / L or more, a linalool concentration of 190 μg / L or more, and a linalool concentration of 42 μg / L or less. β - relating to hop extracts or beer products containing citronellol.

[0032] In a preferred embodiment, the hop extract or beer product has a myrcene content of 50, 100, or 150 μg / L or more, and a linalool content of 200, 205, 210, or 215 μg / L or more, and a linalool content of 15, 14, 13, or 12 μg / L or less. β -Contains citronellol.

[0033] The invention will now be described in more detail with reference to the accompanying drawings. [Brief description of the drawings]

[0034] [Figure 1] 1 illustrates one embodiment of a hop aroma extraction unit according to the present disclosure. [Diagram 2] 1 illustrates one embodiment of a system for producing beer according to the present disclosure. [Diagram 3] 1 shows an embodiment of an aroma extraction system (top) and an embodiment of its implementation in a system for producing beer according to the present disclosure, including multiple hopper units. [Figure 4] 1 illustrates one embodiment of a particle size distribution obtained upon exposure to a shear unit according to the present disclosure. [Diagram 5] Examples of rotor-stator systems are shown in Figures 5A and 5C, which are exemplary rotors, and Figures 5B and 5D, which are exemplary stators. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0035] The invention will be described below with the aid of the attached drawings, in which it will be appreciated by those skilled in the art that the same features or components of the device are referred to by the same reference numbers in the different drawings, the list of which is provided at the end of the Detailed Description section.

[0036] The following embodiments are illustrated primarily based on hop extraction. However, those skilled in the art will recognize that Disclosure will recognize that the above can be extended to any aromatic extraction.

[0037] definition The term "approximately" when used herein in relation to numerical values ​​preferably means ±10%, more preferably ±5%, and even more preferably ±1%.

[0038] The term "plant" refers to a plant or part thereof that may have been further subjected to processing such as drying, roasting, withering, oxidizing, curing, and / or fermenting. Examples of plant parts include leaves, blades, buds, stems, roots, and fruits or grains of the plant. Examples of plants and parts thereof are hops, dried malt, oranges, dried orange peel, green tea, and ginger.

[0039] The term "hops" refers to a plant of the species Humulus lupulus. The term "hops" may refer to the entire hops plant or any part thereof. Thus, "hops" may be the hops plant, hops leaves, hops cones, or other parts of the hops plant. Often, "hops" as used herein refers to the leaves and cones of the hops plant.

[0040] The term "hop pellets" or "dried hop pellets" refers to dried hop material that has been ground to a uniform powder and pressed through a pellet die. The grinding may preferably be done by hammer grinding. The dried hop material may include or even consist essentially of hop leaves and / or cones. Hop pellets retain all their natural hop oils and can be used in place of whole hops. Hop pellets are advantageous for transport and for storage on shelves.

[0041] The term "green beer" refers to a fermented wort containing up to 12% alcohol by volume, in which at least 70% of the solids from the fermented wort have been removed. The solids from the fermented wort mainly contain yeast, but may also contain other solids, e.g. hop particles. Thus, green beer typically contains up to 30% of the yeast contained in the freshly fermented wort.

[0042] The term "wort" refers to a liquid extract of malt and / or cereal grains, such as crushed malt and / or crushed cereal grains and optionally additional additives. Wort is generally obtained by mashing and optionally sparging. Mashing is the controlled incubation in water of crushed malt and / or crushed cereal grains and optionally additional additives.

[0043] Mashing is preferably carried out at a specific temperature and in a specific amount of water. Optionally, mashing may be followed by "sparging", which is a process of extracting residual sugars and other compounds from the spent grain after mashing with hot water. Sparging is usually carried out in a lauter tun, a mash filter, or another device that allows to separate the extracted water from the spent grain. The wort obtained after mashing is generally called "first wort", while the wort obtained after sparging is generally called "second wort". If not specified, the term wort could be first wort, second wort, or a combination of both.

[0044] Extraction Unit 1 shows an embodiment of a hop aroma extraction unit 1 according to the present disclosure, which appears to include a hydration tank 2, a shear unit 3, and a hydrodynamic cavitation unit 4 connected in fluid communication, and at least one circulation unit 5 configured to flow a circulating medium between the tank, the shear unit, and the cavitation unit.

[0045] tank The unit comprises a hydration tank 2 in which the plants, plant parts, hops or hop pellets to be extracted are introduced together with a liquid for hydrating the plants / hops, thereby forming a solid and liquid mixture.

[0046] The term "hydration tank" means a tank, container or chamber adapted to wet the solids with a liquid. The hydration tank may therefore also be called a "wetting tank" or a "mixing vessel". The liquid advantageously comprises water, so that the solids are at least partially hydrated during the wetting process.

[0047] The tank is configured to contain a positive gas flow pressure. The term "gas flow pressure" means that the gas flow through the tank is adapted to maintain a positive gas pressure in the tank. For example, a positive CO2 gas pressure, for example of approximately 0.5 bar, can be initially imposed on the tank, and then an additional flow of CO2 through the tank is provided such that the pressure in the tank is maintained while a certain amount of gas enters and leaves the tank. This configuration can ensure that the amount and type of gas entering can be controlled.

[0048] Fluid communication between the tank, the shear unit, and the cavitation unit is advantageously facilitated through one or more ports or openings in the tank. As shown in FIG. 1, the tank advantageously comprises at least one port 2a configured to allow the mixture to enter or exit the tank through the port. For example, the mixture from the hydration tank may be discharged from the tank through a port, and optionally, the mixture from the cavitation unit may be introduced into the tank through a port. However, to improve the simplicity of the flow pattern of the mixture, the tank advantageously comprises a second port 2b configured to receive the mixture from the cavitation unit, as shown in FIG. 1.

[0049] In one embodiment of the present disclosure, the tank comprises at least one port 2a configured to allow the mixture to enter or exit the tank via the port, in a further embodiment, the tank comprises a second port 2b configured to receive the mixture from the cavitation unit.

[0050] To facilitate simple and easy feeding of the plants / hops and liquid to the tank, the hydration tank advantageously comprises an opening configured to feed the plants / hops or parts thereof to the tank. Preferably, the hops are provided in the form of dried hop pellets. Further advantageously, the tank comprises a third port 2c configured to feed liquid to the tank, as shown in FIG. 1.

[0051] In one embodiment of the present disclosure, the tank comprises an opening configured to feed plants / hops or parts thereof into the tank. In a further embodiment, the hops are in the form of dry hop pellets.

[0052] In one embodiment of the present disclosure, the tank comprises a third port 2c configured to supply liquid to the tank.

[0053] Once the hops and liquid have been added to the tank, the tank can be closed to ensure positive gas flow pressure.

[0054] The tank may include a mixing unit that can facilitate mixing of the hops with the liquid, which can facilitate hydration of the hops, for example hydration of the hop pellets.

[0055] Preferably, the plant material, hops, or parts thereof are fed to the mixing vessel 2 via one or more hopper units 12. The upper part of Figure 3 shows an embodiment of an aroma extraction unit according to the present disclosure, where the plant material / hops are fed via three hopper units 12a-c.

[0056] A hopper unit is a container or chamber or reservoir, typically funnel-shaped or tapered, so as to be adapted to discharge solid bulk material contained therein, for example under gravity. Examples of solid bulk material are hops or parts thereof, plants, plant parts, fibers, particles, sand, rocks, and other types of loose bulk material.

[0057] Advantageously, one or more of the hopper units are adapted to discharge solid bulk material into a pneumatic system, such as a pneumatic mixing vessel 2 .

[0058] As mentioned above, the mixing vessel or hydration tank is advantageously pneumatic or pressurized, for example by positive CO2 gas pressure, to reduce the risk of oxidation of the hop mixture and hop aroma. Even more advantageously, the mixing vessel is not manually opened when the botanicals / hops are fed. Manually opening a container containing CO2 poses both human and environmental health and safety risks, since high concentrations of CO2 are harmful to humans. Furthermore, feeding solid particles such as botanicals / hops into a liquid containing dissolved gas, such as carbonated liquid, can result in explosive CO2 release at atmospheric pressure, as the skilled person knows from a similar situation that occurs when mixing Mentos with cola. Explosive CO2 release also poses human and environmental health and safety risks.

[0059] Discharge of the hopper to the pneumatic system can be obtained by using a vacuum and / or a pressure valve. For example, bulk solids may be discharged or moved from the hopper units by using a vacuum, e.g., the bulk of hopper unit 12a of FIG. 3 may be discharged by being sucked out of the hopper unit with a vacuum and moved to hopper unit 12b by vacuum. Alternatively, or in addition, bulk solids may be discharged from a second hopper unit at a first pressure through a pressure valve to a third hopper unit at a second pressure. For example, the bulk of hopper unit 12b of FIG. 3 may be discharged through a pressure valve to hopper unit 12c, where the second hopper unit includes atmospheric pressure or vacuum and the third hopper unit is pneumatic or pressurized. The second hopper unit may be referred to as a "gate hopper unit" and the third hopper unit may be referred to as a "metered hopper unit." Thus, by using a vacuum and / or a valve, the hopper unit is adapted to feed or discharge solid bulk material into the pneumatic system.

[0060] The transfer from the hopper unit 12c to the mixing vessel 2 can be obtained by gravity in a pressurized system. To further facilitate the transfer from the hopper unit 12c to the mixing vessel 2 in the pressurized system and thus increase the production rate, the unit can further comprise one or more bulk material transport means, such as a screw conveyor, for the transfer.

[0061] In one embodiment of the present disclosure, the aroma extraction unit comprises one or more hopper units. In a further embodiment, one or more of the hopper units are adapted to discharge into a pneumatic system, such as a pneumatic hydration tank. In a further embodiment, the one or more hopper units comprise a vacuum transfer means and / or one or more pressure valves.

[0062] In a preferred embodiment of the present disclosure, the brewing unit includes three hopper units, at least one of the hopper units includes a vacuum transfer means, and at least one of the hopper units includes a pressure valve.

[0063] In another further embodiment, the extraction unit includes one or more bulk material transport means, such as a screw conveyor.

[0064] Another advantage of the hopper unit configured to discharge into a pneumatic system is that the introduction of harmful oxygen into the pressurized system is greatly reduced and / or eliminated, thus reducing the degree of oxidation of the hop mixture and hop aromas within the extraction unit.

[0065] Example 3 describes an example where an extraction unit was operated with and without a hopper unit. The unit without a hopper unit corresponded to the extraction unit embodied in Figure 1, and the unit with a hopper unit corresponded to the extraction unit embodied in Figure 3. When measuring the oxygen uptake in the hydration tank, a significant reduction was observed for the setup including a hopper unit.

[0066] Circulation Unit By the circulation unit, the mixture of plant matter / hops and liquid can be transferred, either sequentially or continuously, from the tank to the shear unit, from the shear unit to the cavitation unit, and from the cavitation unit back to the tank and / or the shear unit as indicated by the arrows in FIG. 1, from where it can be repeatedly circulated through the combination of shear unit and cavitation unit. Thus, one circulation cycle is defined as a circulation through the combination of shear unit and cavitation unit. Thus, the cavitation unit is located downstream of the shear unit, and the shear unit is located downstream of the tank and upstream of the cavitation unit. Thus, after one circulation cycle, the mixture of plant matter / hops and liquid can be referred to as "partially hollowed" and upon further circulation cycles, the mixture can be referred to as "further hollowed".

[0067] Following the circulation cycle, all or part of the mixture may be removed at the flow outlet 10, as shown in Figure 1. Thus, the partially hollowed or further hollowed mixture may be removed / discharged at the flow outlet. To reduce the number of parts and the complexity of the unit, the flow outlet is part of the flow direction controller 5c and has a first position forming a closed loop for circulation and a second position where at least part of the mixture is removed at the flow outlet.

[0068] In one embodiment of the present disclosure, the circulation unit further comprises a flow direction controller 5c having a first position forming a closed loop for circulation and a second position where at least a portion of the mixture is removed at the flow outlet 10. In a further embodiment, the circulation unit further comprises a flow direction controller 5c having a first position forming a closed loop for circulation between the tank, the shear unit and the cavitation unit and a second position where at least a portion of the mixture is removed at the flow outlet 10 after the cavitation unit.

[0069] Thus, when the flow direction controller is in the first position, a closed loop of circulation is formed between the tank, the shear unit, the cavitation unit, and back to the tank. Alternatively, after the first cycle, the mixture can be circulated back to the shear unit instead of the tank, so that a second closed loop of circulation is formed between the shear unit, the cavitation unit, and back to the shear unit. In either case, the circulation can be configured to be sequential or continuous.

[0070] In one embodiment of the present disclosure, at least one circulation unit is configured to circulate the mixture from the tank to the shear unit, to the cavitation unit, and from the cavitation unit to the tank and / or the shear unit.

[0071] For efficient circulation and to avoid clogging in the units, the circulation unit advantageously comprises two or more circulation units. More advantageously, a first circulation unit 5a is configured to circulate the mixture from the tank to the shear unit, for example by being placed between the tank and the shear unit as shown in FIG. 1, and a second circulation unit 5b is configured to circulate the mixture from the cavitation unit back to the tank and / or the shear unit, for example by being placed after the cavitation unit as shown in FIG. 1. Optionally, the circulation units are selected from the group of pumps and booster pumps, where the booster pump is adapted to increase the pressure of the pumped medium. To improve the efficiency of the circulation, the first circulation unit is advantageously a pump and the second circulation unit is a booster pump.

[0072] In one embodiment of the present disclosure, the unit includes a first and a second circulation unit, the first circulation unit 5a configured to circulate the mixture from the tank to the shear unit and further to the cavitation unit, and the second circulation unit 5b configured to circulate the mixture from the cavitation unit back to the tank and / or the shear unit. In a further embodiment, the first circulation unit is a pump and the second circulation unit is a booster pump.

[0073] To improve and control the efficiency of the circulation, the unit advantageously comprises one or more flow meters. For example, the unit may comprise a flow meter arranged between the first circulation unit and the second circulation unit, for example between the cavitation unit 4 and the cavitation tank 6. In one embodiment of the present disclosure, the unit comprises one or more flow meters.

[0074] Shear and Cavitation Units During extraction, aromatic substances are extracted from the plant / hops or parts thereof into the surrounding liquid phase. Thus, the term "plant / hop aroma extract" refers to a mixture of the plant / hops or parts thereof with a liquid, where substances from the solid plant / hops are extracted into the liquid phase. It has been found that exposing moist or hydrated plant / hops, or parts thereof, to a combination of shear and cavitation units results in surprisingly efficient extraction of plant / hop aromas, and surprisingly selective extraction of more flavorful aromas or substances.

[0075] Example 1 describes an example of a hop aroma extract produced in accordance with the present disclosure, resulting in a surprisingly efficient and selective extraction.

[0076] Hop aromas that may be extracted from hops into the surrounding liquid include isobutyl isobutyrate, myrcene, isoamyl isobutyrate, limonene, linalool, citronellyl acetate, a-humulene, a-terpineol, geranyl acetate, β - Citronellol, geraniol. Examples of more flavorful aromas include the following substances: myrcene and linalool. Examples of aromas with less relative flavorfulness include: β -Contains citronellol.

[0077] The term "shear unit" refers to a unit that subjects a medium to a shear force, i.e., a force acting in the same plane as the cross-section of the medium. A medium, such as a suspension containing solids dispersed in a liquid, can be subjected to a shear force by passing the suspension through a rotor-stator system. The rotor-stator system consists of a series of parallel disks arranged in-line at intervals, where every other disk rotates and every other disk is stationary. The suspension is passed through the rotor-stator system in a direction perpendicular to the disks, and by passing through the alternating rotating and static disks, the suspension is subjected to a shear force. Thus, the shear unit subjects the suspension to a shear force that is effective at an essentially constant pressure. An example of a shear unit that is a rotor-stator system is the YTRON-Z homogenizer. An example of a rotor-stator system is shown in Figure 5. Here, the rotor-stator system is characterized as a disk with teeth having a predefined diameter, extending radially from the plate and spaced at a predefined distance from each other corresponding to the slots. 5A and 5C are exemplary rotors, and 5B and 5D are exemplary stators. Particularly advantageous shearing of the hops / plants has been found to be obtained with rotor-stators having a diameter of about 100-160 mm, more preferably about 120-140 mm, most preferably about 130 mm. Further advantageous shearing has been found to be obtained with rotors having teeth spaced 5-50 mm apart, more preferably 7-30 mm apart, for example 8 mm or 20 mm apart. Further advantageous shearing has been found to be obtained with stators having teeth spaced 2-40 mm apart, more preferably 4-30 mm apart, for example 5 mm or 20 mm apart. Particularly advantageous shearing has been found to be obtained with rotors having teeth spaced 5-50 mm apart in combination with stators having teeth spaced 2-40 mm apart, for example rotors having teeth spaced 8 mm apart in combination with stators having teeth spaced 5 mm apart, or rotors having teeth spaced 20 mm apart in combination with stators having teeth spaced 20 mm apart.

[0078] As shown in FIG. 1, the mixture of hops and liquid is passed through the shear unit one or more times. In the shear unit, the mixture is homogenized, which may further result in comminution of the plant / hops particles, thereby reducing the particle size of the plant / hops or portions thereof. As described above, the shear unit subjects the suspension to mechanically generated shear forces, essentially subjecting the suspension to an essentially constant pressure. Due to the mechanical motion, the mechanically generated shear forces may provide efficient particle size reduction. This is in contrast to cavitation units, which do not operate by mechanical motion and essentially constant pressure, and therefore, as described further below, cavitation units are not effective particle size reduction devices.

[0079] As the particle size of the plant / hops is reduced and the homogenization or dispersion of the particles is improved, the surface area contact between the solid particles and the surrounding liquid is increased. The increased contact surface area may facilitate an improved aroma extraction process in the subsequent cavitation unit. For the plant / hops mixture exposed to the shear unit, the particle size is finer, the particle dispersion is more uniform, the viscosity is high, and the suspension may be referred to as a "plant / hops slurry" and has physical properties similar to mud or cement.

[0080] In one embodiment of the present disclosure, the shearing unit is a rotor-stator system for obtaining shear forces in the mixture. In a further embodiment, the rotor-stator system has a diameter of about 100-160 mm, more preferably about 120-140 mm, most preferably about 130 mm. In a further embodiment, the rotor comprises teeth spaced 5-50 mm apart, more preferably 7-30 mm apart, such as 8 mm or 20 mm apart. In a further embodiment, the stator comprises teeth spaced 2-40 mm apart, more preferably 4-30 mm apart, such as 5 mm or 20 mm apart.

[0081] Surprisingly, it has been found that plant / hop slurries in which the plant / hop particles or parts thereof have a certain size provide improved aroma extraction efficiency and selectivity in combination with improved processability. The term "processability" refers to the ability to process the particles, for example to separate and / or filter them, for example to separate solids from a liquid phase or to filter a certain particle range. Thus, particle sizes with good processability are easy to separate and / or filter without the risk of clogging the filter or separation unit, whereas sizes with poor processability are prone to agglomeration, clogging of filters / separators.

[0082] To improve aroma extraction efficiency, selectivity and processability, it has surprisingly been found that a particle size distribution (PSD) in which the majority of the particles are between 1 and 100 μm, or preferably between 8 and 100 μm, is advantageous.

[0083] An example of such a particle size distribution of a plant / hops slurry obtained after the shear unit is shown in Figure 4. It can be seen that the PSD is a trimodal particle size distribution with a first peak around a characteristic particle diameter of 0.1-0.2 μm, a second peak around a characteristic particle diameter of 1-10 μm, and a third peak around a characteristic particle diameter of about 20-100 μm. In particular, it can be seen that less than 40% by volume of the particles have a particle size less than 0.2 μm.

[0084] It was observed that a higher proportion of particles between 1 and 100 μm resulted in higher aroma extraction efficiency, selectivity, and processability.

[0085] The resulting particle size distribution is determined by the operating parameters of the shear unit, including parameters such as pump speed, pump frequency, pump size, rotor-stator design, and the like.

[0086] The particle size of a spherical particle is well defined by its diameter or radius. However, in most cases, the shape of the particle is not spherical, and the particles may vary in size and have different size distributions. Therefore, when applying common techniques known to those skilled in the art to evaluate particle size, the particle size is often quantified in terms of a representative particle diameter or radius, such as the average particle diameter. Furthermore, the size of a non-spherical particle can be quantified as the diameter of an equivalent sphere, such as a sphere having the same volume as the non-spherical particle, a sphere having the same surface area as the non-spherical particle, a sphere having the same sedimentation rate as the non-spherical particle, a sphere having a diameter corresponding to the length of the major axis (maximum length) of the non-spherical particle, or a sphere having a diameter corresponding to the minor axis (or minimum length) of the non-spherical particle. Although this is not a proper quantification from a geometrical point of view, it is applied to provide a quantitative description of the characteristic size. In most cases, there is a particle size distribution, as shown in Figure 4.

[0087] In Figure 4, particle size refers to the "characteristic particle diameter". This is the particle diameter of an equivalent spherical particle as assessed by laser diffraction. This characteristic particle diameter and associated particle size distribution are assessed using laser diffraction. In laser diffraction, particles dispersed in a liquid are passed through a focused laser beam, which causes the particles to scatter light. The scattering angle is proportional to the particle size, and a map of scattering intensity versus angle can be obtained and used to calculate particle size and distribution. Calculation of particle size distribution can be based on Mie theory, which is based on assuming spherical particles. Mie theory involves a comparison of the obtained scattering pattern with a theoretically derived scattering pattern (assuming spherical particles).

[0088] The characteristic particle diameters of the present disclosure were evaluated using laser diffraction and Mie theory. Specifically, the characteristic particle diameters were evaluated using a Malvern MasterSizer 2000 (Malvern Panalytical GmbH, Kassel, Germany).

[0089] Before and after each measurement, a washing step with distilled water and a background measurement were performed. The sample (plant or hops slurry) was loaded into the measurement cell to obtain an acceptable load (or obscuration value) and to be able to start the measurement. Preferably, the obscuration value was around 12%, such as 12.34%. The measurements were performed using the following settings: Optical properties of the material to be measured: Refractive index of the particles = 1.59, Absorption = 0. Optical properties of the liquid or dispersion: Refractive index = 1.33. Measurement time = 12 seconds.

[0090] Each sample was measured once at 12000 snaps, corresponding to 1000 snaps / s.

[0091] In one embodiment of the present disclosure, the shearing unit is configured to shear at least 50% by volume of the plant or part thereof to a characteristic particle diameter between 1-100 μm, more preferably between 8-100 μm. In a further embodiment, the shearing unit is configured to shear at least 55, 60, 65, 70, 75, 80, 85, 90, 95, or 99% by volume of the plant or part thereof to a characteristic particle diameter between 1-100 μm, more preferably between 8-100 μm.

[0092] In one embodiment of the present disclosure, the shearing unit is configured to shear the plant / hops into a trimodal particle size distribution (PSD). In a further embodiment, the characteristic particle diameter of the first peak is 0.1-0.5 μm, more preferably 0.1-0.2 μm, the characteristic particle diameter of the second peak is 1-10 μm, more preferably 2-5 μm, and the characteristic particle diameter of the third peak is 10-100 μm, more preferably 20-50 μm.

[0093] The term "hydrodynamic cavitation unit" refers to a unit that subjects a liquid or suspension to hydrodynamic cavitation forces. Cavitation forces are generated by subjecting a liquid or suspension to a sudden change in pressure, which creates cavities or voids in the liquid at a relatively low pressure and causes the implosion of the voids when subjected to a higher pressure. The implosion of the voids can generate strong shock waves. Cavitation forces may be generated by non-inertial or inertial cavitation. Non-inertial cavitation is based on voids or bubbles that vibrate in size or shape due to an energy input such as ultrasound. In contrast, voids are generated mechanically for inertial cavitation, for example by passing the liquid through a constricted channel at a certain flow rate or by mechanically rotating an object within the liquid. Inertial cavitation is sometimes called hydrodynamic cavitation. An example of a hydrodynamic cavitation unit is the ShockWave Xtracto™ from Hydro Dynamics, Inc.

[0094] The shock waves generated by cavitation forces are essentially different from the shear forces generated by the shear unit. The shear unit subjects the suspension to mechanically generated shear forces and essentially constant pressure, whereas the cavitation unit essentially subjects the suspension to high pressure changes or fluctuations. The pressure change is more than 10 times, such as 20 times, 30 times, 40 times, 50 times, 60 times, 70 times, or 80 times, preferably more than 90 times or 100 times, most preferably more than 200 times, such as 300 times. More preferably, the pressure change or fluctuation occurs over a short period of time or in a short time interval, such as less than 10 minutes, such as within 5 minutes or 2 minutes, preferably less than 60 seconds, such as within 30, 10 seconds, and most preferably less than 1 second, such as less than 100 microseconds, 10 microseconds, 1 microseconds, 100 nanoseconds, 10 nanoseconds, or less than 1 nanosecond.

[0095] Cavitation units are not effective particle size reduction devices because their operation is based on pressure fluctuations rather than mechanical movement. This is because particles exposed to pressure waves, for example in the form of shock waves, will respond differently compared to when exposed to shear forces between two parallel plates, such as a rotor and stator. For example, particles exposed to pressure waves may tend to reduce in volume by compression and elastic deformation of solid particles, whereas particles exposed to shear forces may tend to reduce in volume by tearing or splitting into two or more particle parts.

[0096] In one embodiment of the present disclosure, the shear unit is configured to operate at an essentially constant pressure and the cavitation unit is configured to operate at a pressure change of more than 10 times, preferably more than 50 times, and most preferably more than 100 times. In a further embodiment, the pressure change occurs over a time interval of less than 10 minutes, more preferably less than 10 seconds or 1 second, such as less than 100 nanoseconds, 10 nanoseconds, or 1 nanosecond.

[0097] As shown in Figure 1, a mixture of hops and liquid is passed one or more times through a combination of a shear unit and a hydrodynamic cavitation unit. Subjecting the mixture to cavitational forces appears to enhance the extraction of hop aromas. Surprisingly efficient extraction and selectivity can be obtained by subjecting the mixture to hydrodynamic cavitational forces, especially when the hop particles are well dispersed and particle size is reduced by the shear unit, as illustrated in Example 1.

[0098] In one embodiment of the present disclosure, the cavitation unit is configured to generate shock waves and pressure fluctuations in the mixture.

[0099] More advantageously, the extraction unit or part thereof is operated at low temperatures, such as at temperatures below 25° C. As described in Example 1, surprisingly efficient and selective extraction has been observed when the shear unit and / or the cavitation unit are operated at low temperatures, such as 4° C.

[0100] In one embodiment of the present disclosure, the shear unit and / or the cavitation unit are configured to operate at a temperature below 25°C, such as in the range of 1-15°C or in the range of 2-10°C, preferably around 4°C.

[0101] gas To avoid the risk of oxidation of the hop mixture and hop aroma, the extraction unit is advantageously sealed against the environment during operation to prevent the ingress of air.More advantageously, the unit contains an inert or non-oxidizing gas, which can be introduced or charged into the unit before use and, optionally, during use.Examples of inert or non-oxidizing gases for the hop mixture include CO2, N2, and combinations thereof.

[0102] For example, the hydration tank may be filled with an inert or non-oxidizing gas prior to use and may be further configured to contain a positive gas flow pressure during use. Thus, only the inert or non-oxidizing gas is present in the unit during use. To further reduce the risk of air ingress and accidental oxidation of the mixture, the gas is filled into the tank such that a positive pressure or gas overpressure is obtained. Advantageously, the overpressure is greater than 0.1 bar, such as in the range of 0.1 to 1.5 bar, for example in the range of 0.2 to 1.5 bar, for example approximately 0.2, 0.4, 0.5, 0.7, 1, 1.5 bar.

[0103] In one embodiment of the present disclosure, the gas is selected from the group of CO2, N2, and combinations thereof. In a preferred embodiment, the gas is CO2. In a further embodiment, the positive gas flow pressure is greater than 0.1 bar, such as in the range of 0.1 to 1.5 bar, for example, in the range of 0.2 to 1.5 bar, for example, approximately 0.2, 0.4, 0.5, 0.7, 1, 1.5 bar.

[0104] The higher the gas flow pressure, the more complex and energy consuming the unit becomes. It has been found that the risk of air ingress into the mixture can be further reduced even with low gas flow pressures if the gas flow occurs over and through the hop mixture, i.e. throughout the upper part of the tank. This allows the gas flow to purge the tank while forming a gas layer over and through the surface of the hop mixture in the same way as an air blanket or air curtain.

[0105] In one embodiment of the present disclosure, the gas is a purge gas. In a further embodiment, the gas is configured to flow through the top of the tank.

[0106] To further reduce the risk of air ingress into the extraction unit and oxidation of the mixture, the unit may include a cavitation tank 6 as shown in Figure 1. The term "cavitation tank" means a tank, container or chamber configured to contain the mixture after it has been discharged from the cavitation unit. Advantageously, the cavitation tank may be filled with an inert or non-oxidizing gas prior to use and may further be configured to contain a positive gas flow pressure during use in the same way as a hydration tank.

[0107] In one embodiment of the present disclosure, the unit further includes a cavitation tank 6 configured to accommodate the mixture behind the cavitation unit. The cavitation tank is also called a buffer tank. In a further embodiment, the cavitation tank is configured to include a positive gas flow pressure. In a further embodiment, the gas is selected from the group of CO2, N2, and combinations thereof, and / or the positive gas flow pressure is greater than 0.1 bar, such as in the range of 0.1 to 1.5 bar, for example in the range of 0.2 to 1.5 bar, for example, approximately 0.2, 0.4, 0.5, 0.7, 1, 1.5 bar, and / or the gas is a purge gas, and / or is configured to flow through the top of the cavitation tank.

[0108] The size of the buffer tank determines the capacity of the extraction unit. For an optimized hop extraction for the production of a beer product, the size is advantageously between 20 and 70 hL. In one embodiment of the present disclosure, the cavitation tank has a volume of 20 to 70 hL, more preferably between 30 and 50 hL, for example 40 hL.

[0109] liquid The efficiency and selectivity of aroma extraction depends on the liquid used for extraction, however, if the extracted aroma is intended for use in a beverage product, the liquid is advantageously a precursor of said beverage product, since this improves the efficiency of the system.

[0110] For example, as shown in Figures 2 and 3, the liquid may be taken from the beer feed line 13. The beer feed may be wort taken before the separation unit 8 (for example as shown by the dotted line in Figure 3) or green beer, e.g. centrifuged green beer, taken after the separation unit (for example as shown by the dotted line in Figure 3 or Figure 2). Thus, the liquid may be uncentrifuged, centrifuged, unfiltered or filtered beer.

[0111] The efficiency and selectivity of hop extraction depends on the liquid used for extraction. Surprisingly efficient extraction and selectivity to more flavorful hop aromas was obtained using a liquid containing 0.5-12% ethanol by volume, for example 3-10% ethanol by volume, for example green beer containing 0.5-12% ethanol by volume, for example 3-10% ethanol by volume, for example 4-8% ethanol by volume, for example approximately 6% ethanol by volume. In one embodiment, the liquid is green beer as described in Example 1.

[0112] The use of green beer as a liquid has the additional advantage of a low amount of yeast. Thus, in green beer, typically at least 70%, such as at least 80%, such as at least 90% of those solids present in the freshly fermented wort have been removed. Thus, green beer contains at most 30% of the yeast cells, such as at most 20%, such as at most 10% of the yeast cells contained in the freshly fermented wort. This means that a limited number of yeast cells are exposed to the cavitation unit. Exposing the yeast cells to cavitation forces can destroy the yeast cells and release cellular yeast components that are harmful to the taste. This can be especially true if the liquid contains a high level of yeast cells. Therefore, a low concentration of yeast in the extract is preferred.

[0113] Furthermore, it has been observed that the hop aroma extract produced on the basis of such liquids has a high affinity for mixing with fluids containing alcohol.

[0114] To reduce the amount of raw material used in the extraction process, the liquid may advantageously be recycled green beer. The term "recycled green beer" refers to green beer that has been subjected to multiple separation steps, in which at least 70% of the solids have been removed. Recycled green beer may therefore also be referred to as further processed green beer.

[0115] In one embodiment of the disclosure, the liquid comprises 0.5-12% alcohol by volume, more preferably 3-10% by volume, such as approximately 5, 6, 7, 8, 9% by volume alcohol. In a further embodiment, the liquid is green beer or recycled green beer.

[0116] A mixture of solid hops and liquid forms a suspension. The stability of the suspension, i.e. the dispersion and uniform distribution of the solid particles in the liquid, depends on parameters such as particle size, liquid viscosity and liquid turbulence. For hops mixtures exposed to a shear unit, the particle size is finer, the dispersion of the particles is more uniform, the viscosity is higher and the suspension, which may be called a slurry, has the same physical properties as mud or cement.

[0117] To improve the stability of the suspension, the unit may include one or more stirring means. An example of a stirring means is the YTRON-Y Jet Stream Mixer. To improve the stirring efficiency, the stirring means is advantageously arranged in the hydration tank and / or the cavitation tank.

[0118] In one embodiment of the present disclosure, the hydration tank and / or the cavitation tank include an agitation means.

[0119] Extraction method The present disclosure provides a method for producing an aroma extract, in particular a hop aroma extract. Advantageously, the method comprises the following steps: Providing a container containing a mixture of hops or a portion thereof and a liquid, and a positive gas flow pressure; shearing the hops, thereby forming a hop slurry; passing the hop slurry through a hydrodynamic cavitation unit, thereby extracting hop aroma; and Optionally, repeating the shearing and / or cavitation steps multiple times, thereby producing a hop aroma extract.

[0120] Advantageously, the method is adapted to be carried out in an extraction unit as described above. Preferably, the shearing and cavitation steps are repeated multiple times, ranging from 1 to 5 times, such as 3 times.

[0121] For improved extraction efficiency and selectivity, the method is advantageously carried out using preferred liquids, temperatures, and repetition times of the cavitation step, as demonstrated in Example 1.

[0122] In one embodiment of the disclosure, the liquid is unfiltered beer, such as wort or green beer or recycled green beer or further processed green beer. In a further embodiment, the slurry is passed through the cavitation unit two or more times, for example three or four times. In a further embodiment, the method is carried out at a temperature below 25°C, such as between 1-15°C or 2-10°C, preferably around 4°C.

[0123] The hop aroma extract obtained by the disclosed method was found to contain a surprisingly high total extractable component, as further described in Example 1. The extracted hop components further contained surprisingly high concentrations of more flavorful aromas such as myrcene and linalool. Specifically, high concentrations of myrcene and linalool were present in the low concentrations of hop extract. β - found in combination with citronellol. Thus, the hop aroma extract produced has a composition and concentration that encourages only small amounts of extract to be needed to provide a full-flavored beer. Thus, an extract made from a small amount of hop material can be used to obtain a similarly full-flavored beer.

[0124] One aspect of the present disclosure is a method for producing a low concentration β - Relating to hop extracts and beer products containing large amounts of myrcene and linalool in combination with citronellol.

[0125] In one embodiment of the present disclosure, the composition comprises at least 25 μg / L of myrcene, at least 190 μg / L of linalool, and at least 42 μg / L of linalool. g / L or less β -Hop extracts or beer products containing citronellol.

[0126] In a further embodiment, the hop extract or beer product has 50 μg / L or more of myrcene, e.g., 100 μg / L or more of myrcene or 150 μg / L or more of myrcene, and 200 μg / L or more of linalool, e.g., 205 μg / L or more of linalool, or 210 μg / L or more of linalool, or 215 μg / L or more of linalool, and 15 μg / L or less of linalool. β - Citronellol, e.g., 14 μg / L or less β Citronellol or less than 13μg / L β Citronellol or less than 12μg / L β -Contains citronellol.

[0127] In one embodiment of the disclosure, the extract comprises a total of extracted hop components of 200-1000 μg / l, more preferably 400-600 μg / l, for example 466 or 551 μg / l. In a further embodiment, the extracted hop components comprise myrcene and / or linalool, and / or the amount of myrcene extracted is 10-500 μg / l, more preferably 50-200 μg / l, for example 130 or 170 μg / l, and / or the amount of linalool extracted is 150-500 μg / l, more preferably 180-250 μg / l, for example 190 or 215 μg / l. The aforementioned concentrations are preferably obtained using a hops to liquid ratio of 6 kg dry hops / hL.

[0128] The extracted hop components further contained surprisingly high relative ratios of more flavorful aromas such as myrcene, linalool, and geraniol. For example, as can be seen in Table 1 of Example 1, the relative ratios of myrcene, linalool, and geraniol compared to limonene, citronellyl acetate, and a-terpinol were much higher for hops extracted according to the present disclosure (Cavihop Tests 3C and 3D). For example, the ratios of myrcene:limonene are 130:1 and 170:1 in the Cavihop tests, and only 6:1 in the conventional extraction. Similarly, the ratios of linalool:limonene are 215:1 and 190:1 in the Cavihop tests, and only 120:1 in the conventional extraction. Also, the ratios of geraniol:limonene are much higher in the Cavihop tests (81:1 and 69:1) than in the conventional (19:1). The ratios obtained in Example 1 are summarized in the table below. [Table 1] [Table 2] [Table 3]

[0129] One aspect of the disclosure relates to hop extracts and beer products that contain high relative ratios of myrcene, linalool, and geraniol compared to limonene, citronellyl acetate, and a-terpinol.

[0130] In one embodiment of the disclosure, the hop extract or beer product comprises ratios of myrcene, linalool, and geraniol compared to limonene of greater than 50:1, 150:1, and 40:1, respectively.

[0131] In preferred embodiments, the ratio of myrcene:limonene is above 50:1, more preferably above 100:1, and most preferably above 120:1, for example 130:1 or 170:1. In preferred embodiments, the ratio of linalool:limonene is above 150:1, more preferably above 170:1, and most preferably above 180:1, for example 190:1 or 215:1. In preferred embodiments, the ratio of geraniol:limonene is above 40:1, more preferably above 50:1, and most preferably above 60:1, for example 69:1 or 81:1.

[0132] In one embodiment of the disclosure, the hop extract or beer product comprises ratios of myrcene, linalool, and geraniol compared to citronellyl acetate of greater than 50:1, 100:1, and 40:1, respectively.

[0133] In preferred embodiments, the ratio of myrcene:citronellyl acetate is above 50:1, more preferably above 100:1, and most preferably above 120:1, for example 130:1 or 170:1. In preferred embodiments, the ratio of linalool:citronellyl acetate is above 100:1, more preferably above 150:1, and most preferably above 180:1, for example 190:1 or 215:1. In preferred embodiments, the ratio of geraniol:citronellyl acetate is above 40:1, more preferably above 50:1, and most preferably above 60:1, for example 69:1 or 81:1.

[0134] In one embodiment of the disclosure, the hop extract or beer product comprises ratios of myrcene, linalool, and geraniol compared to a-terpineol of greater than 5:1, 15:1, and 4:1, respectively.

[0135] In preferred embodiments, the ratio of myrcene:a-terpineol is above 5:1, more preferably above 10:1, and most preferably above 11:1, for example 12:1 or 15:1. In a preferred embodiment, the ratio of linalool:a-terpineol is above 15:1, more preferably above 16:1, such as 17:1 or 19:1. In a preferred embodiment, the ratio of geraniol:a-terpineol is above 4:1, more preferably above 5:1, such as 6:1 or 7:1.

[0136] System for producing beer or beverages 2 shows an embodiment of a system for producing a beer product according to the present disclosure, comprising in fluid communication a hop aroma extraction unit according to the present disclosure, a fermentation container 7, and a separation unit 8. The system further comprises at least one pump unit 9 configured as a transport means.

[0137] For example, the pump unit can be configured to transfer the fermented wort from the fermentation container to the separation unit, where the transfer can occur in a first transfer line 10a, as shown in Figure 2. The separation unit can be configured to remove at least 70% by weight of solids from the fermented wort, such that the separation unit converts the fermented wort into green beer.

[0138] The pump unit may further be configured to transfer the green beer from the separation unit to a system outlet, the transfer being possible in a second transfer line 10b. Optionally, the outlet further comprises a filtration unit 11, as shown in FIG.

[0139] In one embodiment of the present disclosure, the system further includes a filtration unit 11 .

[0140] The flow outlet of the hop aroma extraction unit is fluidly connected to either the first transfer line, the second transfer line, or the fermentation container 10c, as shown in Figure 2 by the dotted line, so that the hop aroma extract prepared in the unit can be added to either the fermented wort or the green beer. Multiple opportunities for adding hop aroma extract increase the flexibility of the production process.

[0141] In one embodiment of the present disclosure, the pump unit is configured to transfer the fermented wort from the container to the separation unit in a first transfer line and transfer the green beer from the separation unit to an outlet in a second transfer line, where the flow outlet 10 of the extraction unit is fluidly connected to the first transfer line 10a, the second transfer line 10b, or the container 10c.

[0142] The fermentation container 7 may be configured to contain fermented wort, for example to contain wort and yeast under conditions that allow fermentation of the wort by said yeast.

[0143] For efficient fermentation and easy transfer of the fermented wort from the fermentation container, the fermentation container is advantageously a cylindrically-conical tank (CCT).

[0144] In one embodiment of the present disclosure, the fermentation container is a cylindrical conical tank (CCT).

[0145] Advantageously, the separation unit is configured to convert the fermented wort into green beer, i.e. by removing at least 70% of the solids. The fermented wort typically contains solids in the form of yeast cells and / or particles of hops or parts thereof. Such a separation is efficiently obtained using a centrifuge.

[0146] In one embodiment of the disclosure, the separation unit is configured to remove at least 70%, more preferably at least 80 or 90% of the solids. In a further embodiment, the separation unit is configured to remove the solids, said solids comprising yeast cells and / or hops or parts thereof. In a further embodiment, the separator unit is a centrifuge.

[0147] Mechanical processing steps such as pumping, centrifugation, shearing, cavitation, etc. may generate heat energy. The released heat energy may result in heating of the hop mixture, the hop aroma extract, or the green beer. Shearing and cavitation are advantageously carried out at temperatures below ambient 25° C., and the green or lagering beer is advantageously stored at lower temperatures. Depending on the type of yeast used in the particular fermentation, low temperatures may be preferred during fermentation. The system therefore advantageously includes one or more cooling units. Even more advantageously, at least one cooling unit is located adjacent to the shearing unit and / or the cavitation unit.

[0148] In one embodiment of the present disclosure, the system includes one or more cooling units.

[0149] method The present disclosure provides a method of producing a beer product, comprising the steps of preparing a hop aroma extract and adding the prepared hop aroma extract to a fermented wort or green beer.

[0150] Advantageously, the method is adapted to be performed in the system described above.

[0151] When the hop aroma extract is added to the fermented wort, the fermented wort containing the extract is then converted into green beer. The fermented wort and the extract are therefore subjected to a step of removing part of the solids from the fermented wort. Advantageously, the removal is obtained by phase separation means such as a centrifuge. This has the further advantage that solid particles originally present in the hop aroma extract, such as hops or parts thereof, can be removed. This can affect the taste and appearance of the resulting green beer.

[0152] In one embodiment of the disclosure, the method includes removing a portion of the solids from the fermented wort. In a further embodiment, the removal is obtained by phase separation means such as a centrifuge. In a further embodiment, at least 70% by weight of the solids are removed, more preferably at least 80 or 90% by weight.

[0153] The hop aroma extract according to the present disclosure was found to contain a surprisingly high total amount of extracted components, as well as a surprisingly high relative ratio of selected components, as further described in Example 1. The extracted hop components contained a surprisingly high concentration of more flavorful aromas, such as myrcene and linalool. Thus, the hop aroma extract produced has a composition and concentration that encourages only a small amount of extract to be required to provide a flavorful beer. Thus, as also shown in Example 1, an extract produced from a small amount of hop raw material can be used to obtain a similarly flavorful beer.

[0154] Surprisingly, it was found that the amount of dry hop raw material could be reduced by about 20% by weight, which corresponds to a sufficient amount of dry hops in the range of 2-25 kg per hectoliter of beer.

[0155] In one embodiment of the present disclosure, the aroma extract is added in an amount corresponding to 2-25 kg of dry hops per hectoliter of beer, more preferably 4-20 kg of dry hops per hectoliter of beer, for example in the range of 4-8 kg of dry hops per hectoliter of beer, for example approximately 6, 12, or 20 kg of dry hops per hectoliter of beer.

[0156] System and method for the continuous production of beverages The improved aroma extraction of the present disclosure facilitates increased production flexibility, including upscaling of production. Because aroma extraction efficiency and / or selectivity is increased, similar extractions can be obtained when using a continuous extraction process compared to a batch extraction process. A continuous extraction process is typically faster, easier, and easier to upscale to larger volumes compared to a batch process.

[0157] Thus, advantageously, the aroma extraction unit is adapted to operate continuously, meaning that the mixture of plants / hops and liquid is continuously transferred from the mixing vessel to the shearing unit, from the shearing unit to the cavitation unit and from the cavitation unit, optionally first to a buffer tank and then back to the mixing tank and / or the shearing unit, as indicated by the arrows in Figs. 1-3. This circulation through the combination of the shearing unit and the cavitation unit can be repeated any number of times, one circulation cycle being defined as a circulation through the combination of the shearing unit and the cavitation unit. Following any cycle, all or part of the mixture can be removed at the flow outlet 10, as indicated in Figs. 1-3. The amount of the flow outlet can be controlled by a flow direction controller 5c having a first position forming a closed loop for the circulation and a second position in which at least part of the mixture is removed at the flow outlet.

[0158] The aroma extract mixture removed at outlet 10 can be added to the unfiltered beer feed either before or after the separation unit as shown by the dotted line in Figure 3, or it can be added to the fermentation container as shown by the dotted line 10c in Figure 2.

[0159] To ensure a continuous operation of the aroma extraction unit as well as a continuous production of beverage, the amount of fluid removed at the flow outlet 10 is advantageously offset by an equal amount of fluid fed to the hydration tank / mixing vessel 2, so that the amount of fluid in the extraction unit is essentially constant during operation. The fed fluid can be taken from a beer feed line 13 as shown in Figure 3, where the beer feed can be wort taken before the separation unit 8 or green beer taken after the separation unit, and thus the liquid can be uncentrifuged, centrifuged, unfiltered or filtered beer.

[0160] Surprisingly, it has been found that high aroma extraction efficiency and / or selectivity can be obtained when the beverage feed and the extraction unit are in continuous fluid communication.Advantageously, the continuous fluid communication includes a continuous fluid supply from the beverage feed to the extraction unit, and a simultaneous continuous fluid removal from the extraction unit to the beverage feed.More advantageously, the fluid supplied to the extraction unit and the fluid removed from the extraction unit are the same.For example, the amount of fluid supplied and removed can be 20, 33, or 45 hL.

[0161] Further advantageously, only a portion of the beverage feed is fed and exchanged with the extraction unit. This means that at least a portion of the beverage feed and the extraction unit are in continuous fluid communication. Since only a portion of the beverage feed is exchanged with the extraction unit, it may be referred to as partial continuous fluid communication. For example, for a total feed of 450 hL / h, only 45 hL / h can be exchanged, for a total feed of 100 hL / h, only 33 hL / h can be exchanged and for a total feed of 200 hL, only 20 hL can be exchanged. Surprisingly, it has been found that for a beverage exchange of 5-40% by volume, preferably 5-30 or 8-20% by volume, the system can be configured to operate at a temperature below 25°C, such as 1-15°C or 2-10°C, preferably around 4°C. Thus, the temperature rise of the mixture associated with the cavitation unit is reduced when diluted with the beverage feed.

[0162] In one embodiment of the present disclosure, the beverage feed and the extraction unit are in serial fluid communication. In a further embodiment, at least a portion of the beverage feed and the extraction unit are in serial fluid communication or in partial serial fluid communication. In a further embodiment, the partial fluid communication is between 5-40% by volume of the total beverage feed, more preferably between 5-30 or 8-20% by volume.

[0163] In another further embodiment of the present disclosure, the system is configured to continuously exchange between the beverage feed and the brewing unit 10-100 hL / h, more preferably 20-50 hL / h, for example 20, 33, or 45 hL / h.

[0164] An example of a system adapted for continuous extraction and beverage production is further described in Example 2.

[0165] For continuous production of beverage products, the hydration tank advantageously has a pre-filled starting state. As shown in FIG. 3, the hydration tank may be pre-filled with an initial beverage feed. When starting continuous operation, the pre-filled beverage feed of the hydration tank is transferred by the circulation unit to the shearing unit and cavitation unit to form an aroma extract, optionally circulating through the shearing unit and cavitation unit for multiple cycles, and then the extract is transferred or discharged into the beverage feed and mixed. At the same time, the pre-filled beverage feed of the hydration tank is replaced with a new beverage feed. The continuous supply of beverage to the hydration tank is advantageously offset by the discharge of the extract.

[0166] One aspect of the present disclosure relates to a method of producing a beverage product, comprising the steps of: a) providing a beverage feed; b) dividing the beverage feed into a first volume fraction and a second volume fraction; c) mixing the first volume fraction with a plant or part thereof in a container subjected to a positive gas flow pressure, thereby forming a mixture; d) subjecting said mixture to at least one shear and cavitation cycle, thereby forming an aroma extract; e) Discharging at least a portion of the aroma extract and mixing with the second volume fraction, thereby producing a beverage product.

[0167] In order to control the temperature of the aroma extract and the formed beverage product, the first volume fraction is advantageously a small portion. In one embodiment of the present disclosure, the first volume fraction is no more than 50% of the beverage feed, more preferably no more than 45, 40, 35, 33, 30, 25, or 20%.

[0168] To improve aroma extraction efficiency and selectivity, the mixture is advantageously subjected to multiple cycles of shear and cavitation. In one embodiment of the present disclosure, step (d) is repeated for 2 cycles, more preferably 3 or 4 cycles.

[0169] In order to reduce the amount of solids in the beverage product, the beverage feed is advantageously subjected to a separation step. In one embodiment of the present disclosure, the method further comprises the step of separating the beverage feed.

[0170] To ensure long term continuous and upscalable production, the beverage feed to the hydration tank is advantageously constant and / or the relative beverage feed to the hydration tank is constant compared to the discharge being constant, so that the amount of liquid in the hydration tank and / or cavitation tank shown in Figure 3 is constant over time.

[0171] In one embodiment of the present disclosure, the process is continuous, such that the first volume fraction of step (b) is essentially equal to the released aroma extraction volume of step (e).

[0172] Working Example The present invention is further described by the examples provided below.

[0173] Example 1 - Preparation of aromatic extract The hop aroma extract was produced in the setup embodied in Figure 1. 6 kg dry hops / hL.

[0174] First test (Run 3C): A first amount of hops was added to the hydration tank and a first amount of lager-type green beer (also referred to as "Brand A") was also added to the tank. Second test (Run 3D): 20% less hops by weight was added to the hydration tank. In both of these tests, lagers were prepared without adding hops during fermentation.

[0175] The tank was pressurized with 0.5 bar of CO2, which was fed in a constant flow to the top of the tank.

[0176] The mixture was circulated three times, i.e., three cycles, through a combination shear unit and hydrodynamic cavitation unit. The shear unit was a YTRON-Z homogenizer and the cavitation unit was a ShockWave Xtractor™ from Hydro Dynamics, Inc. at a maximum temperature of 4-7°C. but Increase do .

[0177] After the third cycle, the flow direction controller was set to the second position and the extracted mixture was removed at the flow outlet and added to the green beer.

[0178] The composition of the extracted mixture was analyzed using gas chromatography (GC) based on the SPME-GC-MS method (Solid Phase Microextraction Gas Chromatography-Mass Spectrometry).

[0179] Table 1 shows the chemical composition of the produced extracts, indicating the type, amount and total of the extracted components. For comparison, the chemical composition of a lager beer dry hopped during fermentation in a conventional manner is included in Table 1 (Test No. 3A). The same amount of hop pellets was used for dry hopping as in Test 3C.

[0180] For comparison, the chemical composition of a conventional beer using the same amount of hops in a conventional dry hopping process is included (Test No. 3A). background It is as described in the previous section and involves boiling a mixture of wort together with hops, following boiling the boiled wort is transferred to a fermentation tank and fermented by adding yeast, after which the yeast is removed and the beer is stored in a lagering tank or maturation tank for further use. Hops are in the form of pressed hop pellets and are added to the wort in the fermentation tank at the start or during the wort fermentation. [Table 4]

[0181] In the conventional dry hopping process (Test No. 3A), the total extracted hop components were observed to be 191 μg / l, of which 6 μg / l was myrcene and 120 μg / l was linalool.

[0182] A much higher total amount of extracted hop components was observed for the extract obtained by the method of the present disclosure. For the extract obtained from the conventional hop load (execution 3C), the total amount of extracted hop components was 551 μg / l, of which 170 μg / l was 1. g / l is myrcene, 215μ g For the extract obtained using 20% ​​by weight less hops (exemplary embodiment 3D), the total amount of extracted hop components was 466 μg / l, of which 130 μg / l was linalool. g / l is myrcene, 190μ g / l is linalool.

[0183] Thus, using the methods of the present disclosure, more efficient and selective hop extraction was obtained.

[0184] Example 2: Continuous System The system shown in Figure 3 was used with a total beverage feed 13 of 100 hL per hour. Before starting the system, the brewing unit was filled to capacity, e.g. the buffer tank was filled to a total volume of e.g. 40 hL.

[0185] Once the buffer tank was filled, a portion of the 100 hL / h beverage feed was added to the aroma extraction unit, more specifically 33 hL / h of feed was added continuously to the mixing vessel 2 and simultaneously 33 hL / h was removed at the flow outlet 10.

[0186] Thus, continuous aroma extraction and continuous beverage production is obtained, facilitating high production rates. Due to the continuous partial fluid exchange between the beverage feed and the extraction unit, the temperature of the system is below 25°C.

[0187] Example 3: Oxygen Uptake The oxygen uptake from the surroundings into the extraction unit was measured, and in particular the oxygen uptake from the surroundings into the hydration tank was measured during and after feeding of hops to the hydration tank.

[0188] In the case of a brewing unit without a hopper unit, as embodied in Figure 1, oxygen uptake can be measured after the supply of hops. However, in the case of a brewing unit with three hopper units, as embodied in Figure 3, no detectable oxygen uptake can be measured after the supply of hops. Thus, the hopper units may significantly reduce and / or eliminate harmful oxygen uptake into the brewing unit.

[0189] Oxygen uptake was also measured for the continuously operating system described in Example 2, including one or more hopper units as sketched in Figure 3, where the oxygen content was measured using a dissolved oxygen (DO) sensor. This system was used with a total beverage feed 13 of 360 hL / h, and the oxygen content of the beer feed 13 before the aroma extraction unit was measured to about 20 ppb.

[0190] A portion of the 360 ​​hL / h beverage feed, such as 36 hL / h, was continuously added to the aroma extraction unit, while 36 hL / h was simultaneously removed at the stream outlet 10. The oxygen content of the 36 hL / h flow in the aroma extraction unit was measured just before the stream outlet and was determined to be about 32 ppb, with a maximum variation of about 10 ppb.

[0191] An aroma extraction flow rate of 36hL / h is discharged at flow outlet 10 and discharged to and mixed with the beverage feed 13. Thus, the resulting oxygen content of the beverage feed mixture after the aroma extraction unit was calculated to be 23.2 ppb (i.e. ((360hL / h x 20ppb) + (36hL / h x 32ppb) / 360hL / h).

[0192] Thus, the oxygen content before the extraction unit (20 ppb) is comparable to the oxygen content after the extraction unit (23.2 ppb). Thus, it has been seen that the extraction unit including the hopper unit significantly reduces and / or eliminates the introduction of harmful oxygen into the extraction unit.

[0193] item The invention of this disclosure can be further defined by the following items.

[0194] 1. A hop aroma extraction unit (1), comprising: A hydration tank (2) containing a mixture of hops or a portion thereof and a liquid, the hydration tank (2) being configured to contain a positive gas flow pressure; a shearing unit (3) configured to shear the hops, Hydrodynamic cavitation unit (4), and at least one circulation unit (5a, 5b), The hydration tank, the shear unit, and the cavitation unit are in fluid communication, and at least one circulation unit is configured to circulate the mixture in a hop aroma extraction unit (1).

[0195] 2. The unit described in item 1, wherein the circulation unit further comprises a flow direction controller (5c) having a first position forming a closed loop for circulation and a second position in which at least a portion of the mixture is removed at the flow outlet (10).

[0196] 3. The unit according to any of the preceding items, wherein at least one circulation unit is configured to circulate the mixture from the tank to the shear unit, to the cavitation unit, and from the cavitation unit back to the tank and / or the shear unit.

[0197] 4. A unit according to any of the preceding items, comprising a first and a second circulation unit, the first circulation unit (5a) configured to circulate the mixture from the tank to the shear unit and further to the cavitation unit, and the second circulation unit (5b) configured to circulate the mixture from the cavitation unit back to the tank and / or the shear unit.

[0198] 5. A unit according to any of the preceding items, wherein the shear unit and / or the cavitation unit are configured to operate at a temperature below 25°C, e.g., between 1 and 15°C or between 2 and 10°C, preferably around 4°C.

[0199] 6. The unit of any of the preceding items, wherein the gas is selected from the group of CO2, N2, and combinations thereof.

[0200] 7. A unit according to any of the preceding items, wherein the positive gas flow pressure is greater than 0.1 bar, such as in the range of 0.1 to 1.5 bar.

[0201] 8. The unit of any of the preceding items, wherein the gas is a purge gas.

[0202] 9. The unit of any of the preceding items, wherein the gas is configured to flow through the top of the tank.

[0203] 10. The unit of any of the preceding items, wherein the tank comprises an opening configured to supply hops or a portion thereof to the tank.

[0204] 11. The unit according to any of the preceding items, wherein the hops are in the form of dry hop pellets.

[0205] 12. A unit according to any of the preceding items, wherein the liquid comprises 0.5-12% ethanol by volume, more preferably 3-10% ethanol by volume, such as approximately 5, 6, 7, 8, 9% ethanol by volume.

[0206] 13. A unit according to any of the preceding paragraphs, wherein the liquid is green beer or circulated green beer.

[0207] 14. A unit according to any of the preceding items, wherein the tank comprises at least one port (2a) configured to allow the mixture to enter or leave the tank via the port.

[0208] 15. The unit according to any of the preceding items, wherein the tank further comprises a second port (2b) configured to receive the mixture from the cavitation unit.

[0209] 16. The unit according to any of the preceding items, wherein the tank includes a third port (2c) configured to supply liquid to the tank.

[0210] 17. The unit according to any of the preceding items, further comprising a cavitation tank (6) configured to accommodate the mixture after the cavitation unit.

[0211] 18. The unit described in item 17, wherein the cavitation tank is configured to contain a positive gas flow pressure.

[0212] 19. A unit according to any of items 17-18, wherein the gas is selected from the group of CO2, N2, and combinations thereof, and / or the positive gas flow pressure is greater than 0.1 bar, such as in the range of 0.1 to 1.5 bar, and / or the gas is a purge gas, and / or is configured to flow through the top of the tank.

[0213] 20. A unit according to any of the preceding items, wherein the hydration tank and / or the cavitation tank comprise an agitation means.

[0214] 21. A unit according to any of the preceding items, wherein the shear unit is a rotor-stator system for obtaining shear forces in the mixture.

[0215] 22. A unit according to any of the preceding items, wherein the cavitation unit is configured to generate shock waves and pressure fluctuations in the mixture.

[0216] 23. A system for producing a beer product, comprising: A fermentation container (7) configured to contain the fermented wort, A separation unit (8) configured to remove a portion of the solids of the fermented wort, thereby converting the fermented wort into green beer, A hop aroma extraction unit according to any one of items 2 to 15, at least one pump unit (9), The system, wherein the fermentation container, the separation unit, and the extraction unit are in fluid communication, and at least one pump unit is configured as a transport means.

[0217] 24. A pump unit is configured to transfer the fermented wort from the container to the separation unit in a first transfer line and to transfer the green beer from the separation unit to an outlet in a second transfer line; 24. The system according to item 23, wherein the flow outlet (10) of the extraction unit is fluidly connected to a first transfer line (10a), a second transfer line (10b), or a container (10c).

[0218] 25. The system according to any of items 23 to 24, wherein the fermentation container is a cylindrically-conical tank (CCT).

[0219] 26. The system according to any of items 23 to 25, wherein the separation unit is configured to remove at least 70% of the solids, more preferably at least 80 or at least 90%.

[0220] 27. The system according to any of items 23 to 26, wherein the separation unit is configured to remove solids, the solids comprising yeast and / or hops or parts thereof.

[0221] 28. The system according to any one of items 23 to 27, wherein the separator unit is a centrifuge.

[0222] 29. The system of any of items 23 to 27, further comprising one or more cooling units.

[0223] 30. The system according to any one of items 16 to 19, further comprising a filtration unit (11).

[0224] 31. A method for producing a hop aroma extract, comprising: a) providing a vessel containing a mixture of hops or a fraction thereof and a liquid, and a positive gas flow pressure; b) shearing the hops in the liquid, thereby forming a hops slurry; c) passing the hop slurry through a hydrodynamic cavitation unit, whereby hop aroma is extracted; d) optionally repeating steps (b) and / or (c) multiple times to produce a hop aroma extract; The method includes:

[0225] 32. The method according to item 31, wherein the liquid is green beer or recycled green beer.

[0226] 33. The method according to any of items 31 to 32, wherein the slurry is passed through the cavitation unit two or more times, for example three or four times.

[0227] 34. The method according to any of items 31 to 33, which is carried out at a temperature below 25°C, such as 1 to 15°C or 2 to 10°C, preferably at about 4°C.

[0228] 35. The method according to any of items 31 to 34, wherein the extract comprises a sum of extracted hop components of 200 to 1000 μg / l, more preferably 400 to 600 μg / l, for example 466 or 551 μg / l.

[0229] 36. The method according to item 35, wherein the extracted hop components comprise myrcene and / or linalool, and / or the amount of extracted myrcene is 10 to 500 μg / l, more preferably 50 to 200 μg / l, for example 130 or 170 μg / l, and / or the amount of extracted linalool is 150 to 500 μg / l, more preferably 180 to 250 μg / l, for example 190 or 215 μg / l.

[0230] 37. A method for producing a beer product, comprising: a) preparing a hop aroma extract by the method according to any one of claims 31 to 36, b) adding the hop aroma extract prepared in step (a) to the fermented wort or green beer; The method includes:

[0231] 38. The method according to item 37, further comprising removing a portion of the solids from the fermented wort.

[0232] 39. The method according to item 38, wherein the removal is obtained by phase separation means such as a centrifuge.

[0233] 40. The method according to any of items 38 to 39, wherein at least 70% by weight of the solids is removed, more preferably at least 80 or 90% by weight.

[0234] 41. The method according to any of items 37 to 40, wherein the aroma extract is added in an amount corresponding to 2 to 25 kg of dry hops per hectoliter of beer, more preferably 4 to 20 kg of dry hops per hectoliter of beer, for example 6, 12 or 20 kg of dry hops per hectoliter of beer.

[0235] 42. The method according to any one of items 37 to 41, further comprising a step of filtering the green beer.

[0236] 43. The method according to any one of items 37 to 41, further comprising the step of lagering the green beer.

[0237] 44. The method according to any one of items 37 to 41, further comprising the step of adding one or more additional compounds to the green beer, said additional compounds being, for example, CO2 and / or water.

[0238] 45. A method according to any of items 31 to 36, configured to be performed in a unit according to any of items 1 to 22.

[0239] 46. ​​A method according to any one of items 37 to 44, configured to be executed within a system according to any one of items 23 to 30. [Explanation of symbols]

[0240] 1 Hop aroma extraction unit 2. Hydration tank or mixing vessel 2a First port 2b Second port 2c Third Port 3 Shear Unit 4. Hydrodynamic Cavitation Unit 5 Circulation Unit 5a First circulation unit 5b Second circulation unit 5c Flow Direction Controller 6. Cavitation tank or buffer tank 7 Fermentation Container 8 Separation Unit 9. Pump Unit 10 Flow outlet 10a First transfer line 10b Second transfer line 10c Third Transfer Line 11 Filtration unit 12 Hopper unit 12a First hopper unit 12b A second hopper unit, for example a gate hopper unit 12c A third hopper unit, e.g. a metered feed hopper unit 13. Beer Feed

[0241] References [1] U.S. Patent No. 2,830,904

Claims

1. An aroma extraction unit (1), comprising: a hydration tank (2) suitable for containing a mixture of a plant or part thereof and a liquid, the hydration tank (2) being configured to contain a positive gas flow pressure; a shearing unit (3) configured to shear the plant or part thereof, a hydrodynamic cavitation unit (4), and - comprises at least one circulation unit (5, 5a, 5b), The hydration tank, shear unit and cavitation unit are in fluid communication, and the at least one circulation unit is configured to circulate the mixture from the tank to the shear unit, and further to the cavitation unit, and from the cavitation unit back to the tank and / or shear unit, and the shear unit is configured to separate from the cavitation unit and shear at least 50% by volume of the plant or part thereof to particle diameters of 1-100 μm.

2. 2. The unit according to claim 1, further comprising a hopper unit (12, 12a, 12b, 12c) adapted to discharge plant matter into said hydration tank (2).

3. 3. The unit according to claim 1 or 2, further comprising a flow direction controller (5c) having a first position in which the circulation unit (5, 5a, 5b) forms a closed loop for circulation between the tank (2), the shear unit (3) and the cavitation unit (4) and a second position in which at least a part of the mixture is removed at a flow outlet (10) after the cavitation unit (4).

4. A unit according to any one of claims 1 to 3, wherein one or more cooling units are arranged adjacent to the shearing unit (3) and / or the cavitation unit (4), said units operating at a temperature below 25°C.

5. A unit according to any one of claims 1 to 4, wherein the shearing unit (3) is configured to shear at least 55% by volume of the plant or part thereof to a particle diameter of 1 to 100 μm.

6. 1. A system suitable for producing a beverage product, comprising: Beverage feed (7, 13), An aroma extraction unit (1) according to any one of claims 1 to 5, - comprising at least one pump unit (9), The system, wherein said beverage feed (7, 13) and the brewing unit (1) are in fluid communication, and said at least one pump unit (9) is configured as a transport means for said beverage feed.

7. The system according to claim 6, wherein at least a portion of the beverage feed (7, 13) and the brewing unit (1) are configured to be in partial continuous fluid communication.

8. A method for producing an aroma extract using the aroma extraction unit (1) of claim 1, comprising the steps of: a) providing said hydration tank (2) containing a mixture of a plant or part thereof and liquid, and a positive gas flow pressure; b) passing said mixture through said shearing unit (3), thereby shearing at least 50% by volume of said plant or parts thereof to particle diameters of 1-100 μm to form a plant slurry; c) passing said plant slurry through said cavitation unit (4), thereby extracting the aroma of the plant, thereby producing a first aroma extract. The method includes:

9. 9. The method of claim 8, wherein the liquid is green beer or green beer that has been subjected to multiple separation steps.

10. 10. The method according to claim 8 or 9, wherein the slurry is passed through the cavitation unit (4) two or more times.

11. The method according to any one of claims 8 to 10, which is carried out at a temperature below 25°C.

12. The gas is CO ２ , N ２ The method according to any one of claims 8 to 11, wherein the compound is selected from the group consisting of:

13. A method according to any one of claims 8 to 12, wherein the positive gas flow pressure is greater than 0.1 bar.

14. The method according to any one of claims 8 to 13, wherein the plant is hops.

15. 15. The method of claim 14, wherein the extract comprises 200-1000 μg / L of total extracted hop components.

16. A unit according to any one of claims 8 to 15, wherein the liquid comprises 0.5 to 12% by volume of ethanol.

17. 1. A method of producing a beverage product, comprising: a) providing a beverage feed (7, 13), b) dividing said beverage feed (7, 13) into a first volume fraction and a second volume fraction and using said first volume fraction as liquid for producing an aroma extract according to any one of claims 8 to 16, c) discharging at least a portion of said aroma extract and mixing it with said second volume fraction, thereby producing a beverage product; The method includes:

18. 20. The method of claim 17, wherein the first volume fraction is 50% or less of the beverage feed.

19. 19. The method of claim 17 or 18, further comprising the step of separating the beverage feed.

20. 20. The method according to any one of claims 17 to 19, wherein the process is continuous such that the first volume fraction of step (b) is essentially equal to the discharged aroma extraction volume of step (c).

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