CS202477B1 - Method for the stabilisation of colloidal and sensoric properties of beverages - Google Patents

Description

SOCIALIST REPUBLIC OF CZECHOSLOVAKIA (19) DESCRIPTION OF THE INVENTION OF THE COPYRIGHT 202477 (11) (Bl) (51) Int. Cl.3 C 12 H 1/02 (22) Registered 10 04 79 (21) (PV 2423-79) OFFICE OFFICE (40) Published! 30 04 80 AND DISCOVERIES (45) Issued 30 03 83

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Author of the invention BASAŘOVÁ GABRIELA ing. CSc., PRAHA, KUBÁNEK

VLADIMÍR doc. CSc., KRALUPY NAD VLTAVOU, VERUOVIČBUDIMÍR ing. CSc., KRÁLÍCEK JAROSLAV prof. DrSc., SKACH JOSEF ing., PRAHA and CIMBUREK ZDENEK, KRALUPYNAD VLTAVOU (54) Method of stabilization of colloidal and sensory properties of drinks 1

BACKGROUND OF THE INVENTION The present invention relates to a process for stabilizing the colloidal and sensory properties of beverages with polymer-based sorbents.

One of the basic requirements for beverage-type wine, wine and the like is their optical and sensory stability throughout the desired period. A drink that loses its original appearance, clarity, or optical purity and the appearance of haze caused by the excretion of colloidal substances is unstable and unusable. It is not usually just a change in the appearance of a drink, but also a contamination of its sensory, resp. taste properties. These changes can cause some beverages to cause harmful substances. For these reasons, the visual aspect is always evaluated first. For a number of beverages such as beer, wine, beverages that contain different essences and extracts of vegetable origin, it is very difficult to ensure that they retain optical purity after transport and storage, especially since the drinks during this time are subjected to heat changes, e.g. when stored at lower temperatures, exposure to light and the like. Said types of beverages contain, to a greater or lesser extent, a certain amount of a substance typically of colloidal nature, such as polypeptides, polyphenols, polysaccharides and others, which undergo chemical reactions in the finished product to form insoluble components 2 in beverages and which appear in the form of haze or sediments. The formation of haze or sediments, or the course of chemical reactions causing their formation, is accelerated by the presence of oxygen, some metalions, temperature, light, and other influences to which the beverage is usually exposed. From a theoretical point of view, beverage stabilization could be carried out in two ways. The first method consists in storing the beverage under conditions that do not result in chemical reactions causing sediments and deposits. From a practical point of view, this method is unrealistic. In practice, the beverage stabilization process used consists in removing the substance or substances from the beverage which causes haze or sediment without disturbing the sensory properties of the beverage. There are currently a number of stabilizing agents for this purpose. Usually, the stabilizing agents are insoluble in the beverages and the mechanism of their action is that they capture, respectively, in contact with the beverage. they sorb substances that cause cloudiness and sediment and do not carry the desired properties of beverages. The most commonly used stabilizers are inorganic sorbents such as quartz, bentonites, various types of clays, and the like. The disadvantage of inorganic sorbents is their low efficiency and consequently it is necessary to work with a greater amount of these sorbents. Some inorganic sorbents, such as bentonite, cause sensory alteration of the antibiotic, e.g.

In addition to the aforementioned materials, it is known that some types of polymers are used to stabilize beverages by contacting the beverage. This known method is further enhanced by the method of stabilizing the colloidal and sensory properties of the beverages according to the invention.

SUMMARY OF THE INVENTION The invention is based on the fact that the polymer is treated with polymers in the form of polymeric sorbents having a specific surface area of 5 to 350 m 2 / g for 1 to 180 min. at a temperature of from 2 to 80 ° C. The beverage may be treated with polymeric sorbents based on polyamides, polyurethanes, polyurea, polyacrylonitrile, urea-formaldehyde resins, cellulose acetate, polyphenylene oxide, polyvinyl chloride, polyacrylates, polymethacrylates or mixtures thereof, optionally together with inorganic porous materials, such as activated carbon, expanded perlite, pumice and kieselguhr.

The polymeric sorbents of the present invention are prepared by dissolving the appropriate polymer in a melt solvent and solidifying and grinding the solvent to extract it with an extraction agent in which the melt solvent dissolves completely, while the polymer does not dissolve or swell in the extractant. Combined sorbents of polymers with inorganic porous materials are prepared by adding these materials to the melt and homogenizing the mixture by stirring. Because polymeric sorbents are produced by modification, respectively. by altering the physical structure of the polymers, they do not contain mixtures of monomeric components, or residues of polymerization catalysts, which could catalytically affect the substances contained in the beverage or be extracted into the beverage. The polymeric sorbents of the present invention are distinguished by high chemical and physical stability and counteract changes in sensory properties of the beverages. Some types of wines, contacted with the polymer sorbent, will enhance their typical taste qualities.

The application of the polymeric sorbents according to the invention is carried out in a static or dynamic manner, i.e. by adding polymeric sorbents to the beverage vat and following mixing and sedimentation followed by filtration or beverage spinning, or by passing through a beverage filled with polymeric sorbent. where it sequentially adds the required amount of sorbents to the beverage stream. The reduction of polyphenol content in the beverage is governed by the amount of polymeric sorbent and is usually from 5 to 80 g per 100 liters of beverage. The time of contact of the sorbents with the beverage depends on the type of beverage and the type of polymeric sorbent and ranges from 5 minutes to 2 hours. The polymeric sorbent or a mixture thereof may be applied in the form of a powder, filter plate, filter cloth or a layer sealed in a canvas bag. By adhering to the aforementioned combinations and conditions of action on the beverage, a substantial increase in the beverage stabilizing effect is achieved, as is shown in the individual embodiments. EXAMPLE 1 1 g of a poly-6-capro-lactam polymeric sorbent originally prepared by anionic polymerization with a modified microporous structure was contacted with 1 l of 12% pale beer for 30 minutes at room temperature while stirring. After separation of the sorbents, the total amount of polyphenol substances in the clear beer was found to be 91.02 mga of simple polyphenol compounds, expressed as delfinidine chloride by 23.25 mg. Example 2 1 g of poly-6-caprolactam, prepared by hydrolysis 6 -caprolactam, a treated microporous structure containing 0.06 g of diatomaceous earth powder used in beverage filtration, was contacted with 1 l of 12% light beer for 30 min. at room temperature. After separation of the sorbents, a total of 47.56 mg of simple polyphenol compounds, expressed as delfinidinium chloride by 8.00 mg, were found in clear beer. Example 3 1 g of a microporous polypyrrolidone structure containing 0.07 g of pumice in the form of a fine grain size powder. 50 mm was contacted with stirring in 1 l of 12% light beer for 30 minutes at room temperature. After separation of the sorbents, the loss of polyphenol compounds by 40.18 mg and simple polyphenol compounds, expressed as delfinidine chloride by 14.50 mg, was found in clear beer. EXAMPLE 4 1 g of a microporous structure polyacrylonitrile was contacted with 1% of a 12% pale beer for 30 minutes at room temperature with stirring. After separation of the sorbent, the total amount of total polyphenol compounds was found to be in the clear beer by 70.52 mga of simple polyphenol compounds, expressed as delfinidine chloride by 19.25 mg. Example 5 1 g of polymeric microporous sorbents prepared from acrylonitrile-buta-diene of styrenic polymer was contacted with stirring in 1 liter of 12% light beer for 30 min. at room temperature. After separation of the sorbents, the loss of total polyphenol substances by 40.00 mg and simple

Claims (2)

202477 polyphenol compounds, expressed as del-finidine chloride by 14.00 mg. EXAMPLE 6 1 g of a polymeric sorbent prepared from hexamethylene diisocyanate and hexamethylenediamine containing 0.1 g of powdered perlite, with a density of 80 kg / nU, was contacted with stirring in 1 liter of light 12% beer for 30 minutes. min. pre-laboratory temperature. After separation of the sorbent, a clear loss of total polyphenol substances by 90.00 mg and simple polyphenol compounds, expressed as 24% mg of dolphinidine chloride, was found in the clear beer. EXAMPLE 7 1 g of a polyurethane sorbent prepared from 1,4 butylenediol and hexamethylenediisocyanate was contacted under stirring in 1 liter of 12% light beer for 30 min at room temperature. After separation of the sorbent, a decrease in total polyphenol substances of 66.55 mg and simple polyphenol compounds, expressed as 25 mg of dolphinidine chloride, were found in the clear beer. EXAMPLE 8 1 g of urea-formaldehyde resin in a microporous structure was contacted behind CLAIMS 1. A method of stabilizing colloidal and sensory properties of beverages with polymer-based sorbents such as polyamides, polyurethanes, polyurea, polyacrylonitrile, urea-formaldehyde resins, polyphenylene oxide, cellulose acetates, or mixtures thereof, characterized in that the charge is caused by a polymeric sorbent with a specific surface of constant agitation in 1 liter of 12% light beer for 30 min. at room temperature. In the clear beer, the sorbent recovery was found to be a total of 47.50 mg of polyphenol and simple polyphenol compounds, expressed as delfinidin chlorido 12.80 mg. Example 9 1 g of a mixture of polyphenylene oxide (0.5 g) and polyurethane (0.5 g) was contacted with stirring in 1 liter of 12% light beer for 30 minutes at room temperature. After separation of the polymer sorbent, the loss of polyphenol substances by 64.50 mga of simple polyphenol compounds, expressed as delfinidine chloride by 24.30 mg, was found in clear beer. Example 10 1 g of a combined sorbent prepared from 93% alkaline poly-6 The caprolactam and 0.07 g of microporous structure carborafine were contacted with 1% 12% light beer under constant stirring for 30 min at room temperature. After separation of the sorbent there was a decrease in total polyphenol substances by 112.03 mg and simple polyphenol compounds expressed as delfinidine chloride by 33.43 mg in the clear beer. INVENTION from 5 to 350 m 2 / g, for 1 to 180 min, at a temperature of 2 to 80 ° C. 2. The process of claim 1 wherein the beverage is treated with polymeric sorbentyspol with inorganic porous materials such as activated carbon, perlite, particulate and diatomaceous earth.