Hop Aroma Preservation via Sub-Boiling Liquid Circulation
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Solution Overview
Problem
The challenge is to produce a beer or beer-like beverage with a pure and mild hop aroma while minimizing the raw hop odor component without significantly reducing the desired hop aroma component, as existing methods either remove both during boiling or leave raw hop odor components intact.
Innovation Solution
A method involving a hop-mixed liquid with a solvent, maintained at a temperature below the boiling point, where the liquid is circulated through a tank to reduce the raw hop odor component while preserving the desired hop aroma component, using a tank and circulation system with optional heaters and additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If the hop-mixed liquid is boiled to remove raw hop odor components, then the raw hop odor component is reduced, but the desired hop aroma component is also simultaneously removed
Solution Approach 1:
The patent applies parameter changes by controlling the temperature of the hop-mixed liquid to be below the boiling point of the solvent (maintaining liquid state) rather than allowing boiling. This temperature parameter control enables selective removal of raw hop odor components through evaporation while preserving the desired hop aroma components that would otherwise be lost during boiling.
Solution Approach 2:
The patent extracts or removes only the harmful raw hop odor components (such as myrcene) from the hop-mixed liquid while leaving the desired hop aroma components (such as linalool) intact. This selective extraction is achieved through controlled temperature treatment below boiling point, allowing differential removal based on volatility and composition.
2Quantity of substance
If the boiling period is shortened to preserve hop aroma component, then the hop aroma component is maintained, but the raw hop odor component remains
Solution Approach 1:
The patent changes the temperature parameter from boiling temperature to below-boiling temperature, and extends the treatment time parameter. This combination allows sufficient time for raw hop odor components to be removed through controlled evaporation and circulation, while the lower temperature prevents loss of desired hop aroma components.
Solution Approach 2:
The patent implements continuous circulation of the hop-mixed liquid through the tank, maintaining continuous contact with the heated surface or evaporation zone. This continuous action ensures thorough removal of raw hop odor components over time without requiring high-temperature boiling that would damage the hop aroma components.
3Object-generated harmful factors
If the hop-mixed liquid is maintained at high temperature for extended period, then the raw hop odor component is reduced, but the hop aroma component degrades
Solution Approach 1:
The patent optimizes the temperature parameter by maintaining it below the boiling point of the solvent, and extends the time parameter for continuous circulation. This parameter optimization achieves effective removal of raw hop odor components through prolonged exposure to moderate heat, while avoiding the degradation of hop aroma components that would occur at higher temperatures.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively reduces the raw hop odor component by up to 60% while maintaining the desired hop aroma component at 80% or more, resulting in a beer with a pure and mild hop aroma.
Implementation Method 1
at least a part of the hop-mixed liquid (L) is withdrawn from the tank (1; 101), and the hop-mixed liquid (L) is supplied to an empty portion of the tank (1; 101), again, to circulate the hop-mixed liquid (L) through the tank (1; 101)
Implementation Method 2
maintaining the hop-mixed liquid (L) in a tank (1; 101) at a temperature less than the boiling point of the solvent contained in the hop-mixed liquid (L)
Data Source
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AI summary
The present invention relates to a method for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor, which comprises maintaining a hop-mixed liquid in a tank, which liquid contains a hop and a solvent, at a temperature less than the boiling point of the solvent, wherein at least a part of the hop-mixed liquid is withdrawn from the tank, and the liquid is supplied to an empty portion of the tank, again, to circulate the hop-mixed liquid through the tank, and an apparatus for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor as well as a beer or a beer-like beverage obtained by the method.