DE102015119154A1 - Method and device for producing a flavoring concentrate from an alcoholic foodstuff - Google Patents

Abstract

The invention relates to a method for producing a flavor concentrate. The method comprises at least the steps of a) providing a fluid comprising at least one flavoring agent obtained by means of a dealcoholization device (14) from an ethanol-containing food, b) providing at least one sorbent, c) subjecting the at least one sorbent to the fluid wherein at least a portion of the at least one flavorant contained in the fluid adsorbs to the sorbent; d) providing at least a portion of the at least one sorbent adsorbed flavorant by pressurizing the sorbent with the at least one desorbent to yield a flavorant concentrate; in which a concentration of the at least one flavor is increased compared to its concentration in the fluid. The invention further relates to a device (10) for carrying out such a method.

Description

The invention relates to a method and an apparatus for producing a flavor concentrate from an alcoholic food.

De-alcoholizing devices are used to partially or completely remove alcohol-containing foods, which are mostly drinks, alcohol, that is to say in particular ethanol. The known in the prior art dealcoholization devices and methods include, for example, distillation plants, but due to the high process temperatures required to high thermal stress on the food and relatively high aroma losses and thus lead to a relatively strong impairment of the sensory properties of the food. Thus, residual alcohol contents usually have to be tolerated, which do not permit the designation as completely alcohol-free (0.0% by volume), unless the dealcoholization is advanced to such an extent that, for example, malted notes become dominant in the case of beer and the beer-typical hop character becomes practical completely lost. Likewise, reverse osmosis and dialysis are known, but they are very expensive and expensive. In addition, only about 40-60% of the alcohol contained in the food regularly permeate, so that the food can only be partly de-alcoholized by this process. In addition, reverse osmosis and dialysis processes also lead to relatively high flavor losses, which negatively affect the sensory properties of the food. Alternatively, vacuum rectification processes are used for dealcoholization of foods. By lowering the process pressure, the boiling point of the alcohol and thus the processing temperature of the food are lowered to about 25-35 ° C, so that by the rectification a dealcoholation of the food to below 0.05 vol .-% alcohol content is possible. Again, however, relatively high flavor losses associated with the removal of the alcohol, so that the sensory properties of the food are also adversely affected.

The object of the present invention is to enable the most complete possible recovery of aromatics from process streams of dealcoholization devices.

The objects are achieved by a method with the features of claim 1 and by a device according to claim 14. Advantageous embodiments with expedient developments of the invention are specified in the respective subclaims, wherein advantageous embodiments of each invention aspect are to be regarded as advantageous embodiments of the other aspects of the invention and vice versa.

A first aspect of the invention relates to a process for producing a flavoring concentrate, comprising at least the steps a) providing a fluid comprising at least one flavoring agent and obtained by means of a dealcoholization device from an ethanol-containing food, b) providing at least one sorbent, c) At least a portion of the at least one flavorant contained in the fluid is adsorbed to the sorbent; d) providing at least one desorbent; and e) desorbing at least a portion of the at least one sorbent adsorbed flavorant by pressurizing the sorbent with the sorbent at least one desorbent to yield the flavor concentrate in which a concentration of the at least one flavor is increased from its concentration in the fluid. With the aid of such an adsorption process, it is possible to recover the flavorant (s) contained in the fluid at least predominantly, largely or completely from the fluid without thermal stress, without having to thermally stress the fluid. In the context of the present invention, a flavoring is understood to mean, in essence, flavorings and / or fragrances. The fluid itself can in principle be obtained in SATP conditions (standard ambient temperature and pressure, 25 ° C./1,013 bar) in liquid and / or gaseous form and with the aid of a wide variety of dealcoholization devices. For example, with the aid of the method according to the invention, fluids or process streams from (vacuum) distillation or other evaporation plants (ie vapors), condensates of gas phases, permeates and / or retentates of membrane plants or other process and process side streams (eg pump trap water) of a dealcoholization device can be processed and used to recover the flavoring agent (s) contained in the fluid. Depending on the original food and the dealcoholization process used, the ethanol content of the fluid can be, for example, between 0.1% by volume and 99% by volume, that is to say 0.1% by volume, 0.2% by volume, 0 , 3 vol.%, 0.4 vol.%, 0.5 vol.%, 0.6 vol.%, 0.7 vol.%, 0.8 vol.%, 0.9 Vol .-%, 1 vol .-%, 2 vol .-%, 3 vol .-%, 4 vol .-%, 5 vol .-%, 6 vol .-%, 7 vol .-%, 8 vol. %, 9 vol.%, 10 vol.%, 11 vol.%, 12 vol.%, 13 vol.%, 14 vol.%, 15 vol.%, 16 vol.% , 17 vol.%, 18 vol.%, 19 vol.%, 20 vol.%, 21 vol.%, 22 vol.%, 23 vol.%, 24 vol.%, 25 Vol .-%, 26 Vol .-%, 27 Vol .-%, 28 Vol .-%, 29 Vol .-%, 30 Vol .-%, 31 Vol .-%, 32 Vol .-%, 33 Vol. %, 34 vol.%, 35 vol.%, 36 vol.%, 37 vol.%, 38 vol.%, 39 vol.%, 40 Vol .-%, 41 Vol .-%, 42 Vol .-%, 43 Vol .-%, 44 Vol .-%, 45 Vol .-%, 46 Vol .-%, 47 Vol .-%, 48 Vol. %, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, vol. , 57 vol.%, 58 vol.%, 59 vol.%, 60 vol.%, 61 vol.%, 62 vol.%, 63 vol.%, 64 vol.%, 65 Vol .-%, 66 Vol .-%, 67 Vol .-%, 68 Vol .-%, 69 Vol .-%, 70 Vol .-%, 71 Vol .-%, 72 Vol .-%, 73 Vol. %, 74 vol.%, 75 vol.%, 76 vol.%, 77 vol.%, 78 vol.%, 79 vol.%, 80 vol.%, 81 vol.% , 82 vol.%, 83 vol.%, 84 vol.%, 85 vol.%, 86 vol.%, 87 vol.%, 88 vol.%, 89 vol.%, 90 Vol .-%, 91 Vol .-%, 92 Vol .-%, 93 Vol .-%, 94 Vol .-%, 95 Vol .-%, 96 Vol .-%, 97 Vol .-%, 98 Vol. % or 99% by volume, whereby corresponding intermediate values are to be regarded as co-disclosed. Percentages are to be understood in the context of the present invention, in principle, as volume percentages, unless otherwise stated. Accordingly, the total content of flavors in the fluid between about 99 vol .-% and 0.1 vol .-% amount, all ingredients of the fluid naturally always and exclusively to 100 vol .-% complement. It can be provided in principle that the fluid in addition to ethanol, additional alcohols such as C1-C5 alcohols, in particular methanol, propanol, isopropanol, butanol, isobutanol and / or tert-butanol, and optionally one or more higher alcohols from the group C6- Contains C20 or more. The sorbent and the desorbent may independently consist of one chemical compound (single-site) or a mixture of two or more chemical compounds (mixture). In step c), a plurality of sorbents can in principle be acted upon together with the fluid and / or be arranged one after the other as viewed in the direction of flow of the fluid, or the fluid can be applied one after the other. In the context of the present invention, the term "sorbing" is understood in principle to mean all physical and chemical types of additions of aromatic substances to the sorbent, in particular adsorption and / or absorption processes. Accordingly, the term "desorb" in the context of the present invention basically means all reversal processes in which flavorings leave the sorbent. In step e), in principle, a mixture and / or a gradient of two or more desorbents can be used. As a desorbent, for example, food-grade and / or food-inappropriate solvents or solvent mixtures can be used. Likewise, levels of individual solvents may be varied during desorption to produce a desorbent gradient. Examples of suitable desorbents are methanol, ethanol, propan-1-ol, butan-1-ol, pentan-1-ol, hexan-1-ol, heptan-1-ol, octan-1-ol, nonan-1-ol, Decan-1-ol, undecan-1-ol, dodecan-1-ol, tridecan-1-ol, tetradecan-1-ol, pentadecan-1-ol, hexadecan-1-ol, octadecan-1-ol, hexacosane 1-ol, triacontan-1-ol, propan-2-ol, butan-2-ol, 2-methylpropan-1-ol, 2-methylpropan-2-ol, pentan-2-ol, pentan-3-ol, 2-methylbutan-1-ol, 3-methylbutan-1-ol, 2-methylbutan-2-ol, 3-methylbutan-2-ol, 2,2-dimethylpropan-1-ol, ethane-1,2-diol, Propane-1,2-diol, propane-1,3-diol, butane-1,2-diol, butane-1,3-diol, butane-1,4-diol, butane-2,3-diol, pentane 1,5-diol, hexane-1,6-diol, octane-1,8-diol, nonane-1,9-diol, decane-1,10-diol, propane-1,2,3-triol, cyclopentanol, Cyclohexanol, prop-2-en-1-ol, but-2-en-1-ol, phenylmethanol, (hydroxymethyl) benzene, 1-phenylethan-1-ol, (1-hydroxyethyl) benzene (C6H5CH (OH) CH3) , 2-phenylethan-1-ol, (2-hydroxyethyl) benzene (C6H5CH2CH2OH), diphenylmethanol (C6H5) 2CHOH, triphenylmethanol ((C6H5) 3COH), E butyl acetate, dichloromethane, trichloromethane, carbon tetrachloride, dimethyl ether, diethyl ether, methyl ethyl ether, formic acid, acetic acid, water and any mixtures thereof are used, said list of possible desorbents is not considered to be exhaustive. The flavoring concentrate obtained in step e), which may in principle also be referred to as extract and in which the flavoring agent (s) is or are present in a higher concentration compared to the fluid provided in step a), can be used in a variety of ways and, for example, for rearomatization of the dealcoholated food and / or serve as a separate flavor for general use.

In principle, at least the process steps c) to e) can be carried out at temperatures between about 0 ° C and about 130 ° C, preferably at temperatures between 80 ° C and 2 ° C and in particular at temperatures between 60 ° C and 5 ° C, the For example, at 0 ° C, 1 ° C, 2 ° C, 3 ° C, 4 ° C, 5 ° C, 6 ° C, 7 ° C, 8 ° C, 9 ° C, 10 ° C, 11 ° C , 12 ° C, 13 ° C, 14 ° C, 15 ° C, 16 ° C, 17 ° C, 18 ° C, 19 ° C, 20 ° C, 21 ° C, 22 ° C, 23 ° C, 24 ° C, 25 ° C, 26 ° C, 27 ° C, 28 ° C, 29 ° C, 30 ° C, 31 ° C, 32 ° C, 33 ° C, 34 ° C, 35 ° C, 36 ° C , 37 ° C, 38 ° C, 39 ° C, 40 ° C, 41 ° C, 42 ° C, 43 ° C, 44 ° C, 45 ° C, 46 ° C, 47 ° C, 48 ° C, 49 ° C, 50 ° C, 51 ° C, 52 ° C, 53 ° C, 54 ° C, 55 ° C, 56 ° C, 57 ° C, 58 ° C, 59 ° C, 60 ° C, 61 ° C , 62 ° C, 63 ° C, 64 ° C, 65 ° C, 66 ° C, 67 ° C, 68 ° C, 69 ° C, 70 ° C, 71 ° C, 72 ° C, 73 ° C, 74 ° C, 75 ° C, 76 ° C, 77 ° C, 78 ° C, 79 ° C, 80 ° C, 81 ° C, 82 ° C, 83 ° C, 84 ° C, 85 ° C, 86 ° C , 87 ° C, 88 ° C, 89 ° C, 90 ° C, 91 ° C, 92 ° C, 93 ° C, 94 ° C, 95 ° C, 96 ° C, 97 ° C, 98 ° C, 99 ° ° C, 100 ° C, 101 ° C, 102 ° C, 103 ° C, 104 ° C, 105 ° C, 106 ° C, 107 ° C, 108 ° C, 109 ° C, 110 ° C, 111 ° C, 112 ° C, 113 ° C, 114 ° C, 115 ° C, 116 C, 117 C, 118 C, 119 C, 120 C, 121 C, 122 C, 123 C, 124 C, 125 C, 126 C, 127 C, 128 ° C, 129 ° C or 130 ° C, with corresponding intermediate values are to be regarded as co-disclosed. In particular, temperatures between about 35 ° C. and about 60 ° C. offer the advantage that the fluid obtained from the ethanol-containing foodstuff by means of the dealcoholization device does not generally have to be intermediately cooled, but is further processed directly after the dealcoholization apparatus and used for the extraction of flavoring agent concentrate Aroma recovery can be used. In addition to considerable time savings, this also significantly reduces the cooling costs required in conventional processes. Conversely, even very low temperatures below 35 ° C be used to reduce thermal stress on the fluid or the flavoring concentrate as much as possible.

In an advantageous embodiment of the invention, it is provided that in step a) a fluid is provided which, by means of the dealcoholization device, is made from an ethanol-containing food having an ethanol content of at least 0.1% by volume and / or at most 60% by weight. % and / or from an ethanol-containing foodstuff from the group of wine, wine-based drinks, beer, beer-based beverages, fruit wine, fruit-containing drinks, fruit-based sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices and fruit and / or vegetable juice preparations, Instant drinks, energy drinks, alcoholic fruit extracts, alcoholic milk drinks, alcoholic essences, alcoholic extracts, alcoholic fruit drinks, aniseed liqueurs, aperitifs, digestives and cocktails based on spirits and wine, aquavit, arrack, perry, brandy, brandy, cognac, Curacao, distilled drinks, geneva, gin, honey wine, kirsc water, grain brandy, liqueurs, liqueur wines, bitters, mead, fruit brandies, fruit wines, sparkling wines, peppermint liqueur, rice alcohol, rice wine, rum, sake, sparkling drinks, brandy, sparkling wine, soft spirits, spirits, pomace, digestive liqueur, digestive brandy, juniper spirits, brandy , Whiskey, vodka, beer wort, hops extract, ginger beer, malt beer, malt wort, fruit and / or vegetable must, in particular grape must, or is obtained from any mixture of these foods. Fluid or process streams, which were obtained by means of the dealcoholization from an ethanol-containing food with an ethanol content of up to 60% by volume, thereby usually even have an ethanol content of 80% by volume or more.

In a further advantageous embodiment of the invention, an ethanol content of the fluid is adjusted to a value of at least 0.5% by volume and / or to a value of at most 17% by volume before step c). This allows a particularly high recovery rate, while additionally ensuring that a particularly "authentic" flavor concentrate is obtained, that is, a flavor concentrate in which both polar and nonpolar flavorings are at least substantially evenly enriched. The ethanol content can in principle be adjusted to the required value by adding ethanol or an ethanol-rich solvent mixture and / or by adding an ethanol-free solvent, for example water, or by adding a low-ethanol solvent mixture. For example, the ethanol content may be 0.5 vol.%, 1.0 vol.%, 1.5 vol.%, 2.0 vol.%, 2.5 vol.%, 3, 0 vol.%, 3.5 vol.%, 4.0 vol.%, 4.5 vol.%, 5.0 vol.%, 5.5 vol.%, 6.0 vol %, 6.5 vol.%, 7.0 vol.%, 7.5 vol.%, 8.0 vol.%, 8.5 vol.%, 9.0 vol. %, 9.5 vol.%, 10.0 vol.%, 10.5 vol.%, 11.0 vol.%, 11.5 vol.%, 12.0 vol.%, 12.5 vol.%, 13.0 vol.%, 13.5 vol.%, 14.0 vol.%, 14.5 vol.%, 15.0 vol.%, 15, 5% by volume, 16.0% by volume, 16.5% by volume or 17.0% by volume, with corresponding intermediate values being regarded as being disclosed. Preferably, the ethanol content is adjusted to between about 1.5% by volume and about 10% by volume of ethanol.

In a further advantageous embodiment of the invention, in step b) at least one sorbent from the group of polyaromatics, polystyrenes, poly (meth) acrylates, polypropylenes, polyesters, polytetrafluoroethylene and crosslinked polystyrenes, in particular copolymers of ethylvinylbenzene and divinylbenzene, of vinylpyrrolidone and divinylbenzene, from Vinylpyridine and divinylbenzene and / or from styrene and divinylbenzene used. With the help of these sorbents, individually or in any combination, a particularly high adsorption of the flavoring substances and thus a particularly high recovery rate can be ensured. In addition, as a result, the sorbent can be optimally selected as a function of the respective fluid or of the dealcoholized food. Preferably, these polymers are additionally functionalized by means of suitable reagents during the polymerization of the base polymer or by a post-treatment of the base polymer with appropriate reagents in order to achieve the desired Sorbtionscharakteristik.

Further advantages are obtained by providing in step d) at least one desorbent from the group consisting of water, methanol, ethanol, propanol, isopropanol, ethyl acetate, diacetin, triacetin, carbon dioxide, dichloromethane, diethyl ether, carbon tetrachloride, chlorofluorohydrocarbon and plant triglycerides. This permits a particularly efficient and at least approximately complete desorption of the adsorbed aroma substance (s), thereby correspondingly increasing the recovery rate of the flavoring substance or substances from the fluid or from the dealcoholized foodstuff.

In a further advantageous embodiment of the invention, it is provided that the sorbent in step e) is subjected to a mixture of at least two desorbents and / or with a desorbent gradient. In this way, it can be ensured that both polar and nonpolar aroma substances which were adsorbed on the sorbent in step c) are at least substantially or in step e) be completely desorbed in order to obtain the most authentic flavor concentrate. The desorbent gradient can be changed continuously or discontinuously over the time of the desorption process.

In a further advantageous embodiment of the invention it is provided that in step e) at least two fractions are collected, wherein at least one fraction and / or a mixture of at least two fractions containing the flavoring concentrate and / or forms. This allows a particularly high concentration of the flavoring or flavors, as fractions that are free or at least substantially free of flavorings, can be discarded or recycled. The number of fractions can be selected depending on the specific procedure and the fraction sizes. It can be provided in principle that all fractions have the same volume or that at least two of the fractions have a different volume. For example, an at least substantially flavor-free forerun of desorption step e) can be collected and discarded or reused in one or more fractions, while the following, flavor-containing fraction (s) are collected and optionally in any one Mixture be combined to obtain the flavoring concentrate.

In a further advantageous embodiment of the invention, it is provided that at least part of a permeate obtained in step e) the food treated by the dealcoholization and / or provided in step a) fluid and / or the at least one provided in step d) desorbent is supplied. As a result, the flavor-depleted permeate can be advantageously used to compensate for fluid losses of the food and / or for diluting the food and / or the fluid. Likewise, the feeding of at least a portion of the permeate to the desorbent allows an at least substantially closed loop with corresponding cost and environmental benefits.

In a further advantageous embodiment of the invention it is provided that the flavoring concentrate after step e) in a further step f) at least one separation process and / or a solvent exchange is subjected to another solvent and / or diluted with a solvent, in particular with water. In particular, a further concentration of the flavoring concentrate can be carried out by means of a separation process, in that the desorbent is partially or completely stripped off. It is likewise possible to relatively enrich certain flavoring substances with respect to other flavoring agents in order to ensure a desired flavor profile, in particular an authenticity of the flavoring concentrate. With the help of a solvent exchange, for example, non-food grade desorption or solvent can be used for the adsorption and then replaced with food grade. Likewise, the desorption or solvent used in the context of the adsorption process (steps a) to e)) can be exchanged for one or more other solvents in order better to take into account the requirements of a subsequent process step. Alternatively or additionally, solubility differences of one or more flavoring agents for targeted accumulation and / or depletion can be used as part of a solvent exchange. If the flavoring agent concentrate after step e) is diluted with a solvent, in particular with water, the one or more partial pressures of the flavoring agent (s) contained in the flavoring concentrate can be selectively adjusted and used, for example, in a subsequent separation process for further separation and / or purification of the flavoring concentrate. Likewise, it is possible in this way, the flavor concentrate optimally adapted to certain applications, such as the flavoring of food.

It has been found to be advantageous if the at least one separation method in step f) from the group concentration, rectification, distillation, membrane process, drying, stripping, freezing, sublimation, chromatography, extraction, in particular pervaporation, osmosis, reverse osmosis, freezing concentration, precipitation and ion exchange is selected. This allows a particularly precise adjustment of the composition and the sensory properties of the flavor concentrate. It is also possible to provide combinations of two or more of the abovementioned separation processes. Thus, it is basically possible to concentrate the flavoring agent concentrate until desorption or solvent-free, that is, until the flavoring agent (s) is solvent-free or virtually solvent-free (<0.1% by volume) as pure substance or pure substance mixture.

In a further advantageous embodiment of the invention, it is provided that, after step e), the ratios of the mass fractions of the up to five aroma-rich and different from the desorbent flavoring substances in the flavoring concentrate differ by at most ± 50% from the corresponding proportions of their mass fractions in the fluid and / or based on the fluid, each of the different desorbent flavoring in the individual comparison with each other from the desorbent Aroma substance in the flavoring concentrate is enriched in each case by a mass-related factor of at most 1.49. This allows for the provision of an "authentic" flavor concentrate, that is, a flavor concentrate in which all or at least the five flavorants present in the original fluid, regardless of their physical properties such as polarity or boiling point, are at least substantially evenly concentrated in the flavor concentrate are such that the sensory properties of the flavor concentrate corresponding to those of the fluid, in particular when the flavor concentrate is rediluted so that the concentration (s) of the flavoring or at least substantially correspond to their original concentrations in the fluid. At least the 2, 3, 4 or 5 flavoring substances which contribute significantly to the overall flavor of the fluid of all the flavorants present in the fluid or in the flavoring concentrate are enriched as evenly as possible in the flavoring concentrate, so that their mass-related concentrations in the fluid and in the flavoring concentrate in a pairwise comparison by a maximum of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16% , 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33 %, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49% or 50% different. Which of the flavorants present in the fluid belong to the up to five most flavor-relevant can be determined by means of methods familiar to the person skilled in the art in the context of experiments which are usual in the art. By way of example, reference is made to the known determination of flavor values or to attempts to leave with recombinates. It can be provided that in the flavoring concentrate one or more flavoring agents of a first group are independently enriched in each case by a factor of 1.49 or less compared to one or more flavorings and / or fragrances of a second group based on the fluid provided in step a) , In particular, factors of 1.49, 1.48, 1.47, 1.46, 1.45, 1.44, 1.43, 1.42, 1.41, 1 are below a factor of 1.49 or less , 40, 1.39, 1.38, 1.37, 1.36, 1.35, 1.34, 1.33, 1.32, 1.31, 1.30, 1.29, 1.28 , 1.27, 1.26, 1.25, 1.24, 1.23, 1.22, 1.21, 1.20, 1.19, 1.18, 1.17, 1.16, 1 , 15, 1.14, 1.13, 1.12, 1.11, 1.10, 1.09, 1.08, 1.07, 1.06, 1.05, 1.04, 1.03 To understand 1.02 or 1.01. The flavors of the first group can be selected from ethyl butyrate, ethylmethyl butyrate-2, methyl capronate, linalool, alpha-ionone, beta-ionone, delta-decalactone, 2E-hexenol, 2E-hexenal, hexanal, beta-damascenone, octanal, nootkatone , p-menthene-thiol-1,8, benzaldehyde, gamma-decalactone, linalooloxide, furfurylthiol-2,4-vinylguaiacol, isopropylmethoxypyrazine isomers, ethyldimethylpyrazine isomers, indole, methyl jasmonate, jasmine lactone, dipropyl disulfide, dipropyl trisulfide, methylpropyl disulfide, L-menthol, menthone, L Carvone, isoamyl acetate, 2-acetyl-1-pyrroline, 2E, 4Z-decadienal, 3,5-dimethyltrithiolane, citral, caryophyllene, 1-octen-3-ol, 1-octen-3-one, hydroxybenzylacetone, cis-3 Hexenol, 3Z-hexenol, methyl butyrate, geraniol, ethyl-2E, 4Z-decadienoate, 8-mercapto-p-menth-1-en-3-one, 2E, 4Z, 7Z-tridecatrienal, 2E, 5Z-undecadienal, nonanal , 4-alkanolide, 5-octanolide, phenylethanol, Weinlactone and Menthofurolactone. The flavoring agents of the second group can be selected from C 1 -C 5 alcohols, preferably, methanol, ethanol, propanol, isopropanol, butanol, 2-methylbutanol, 3-methylbutanol, diacetyl, acetaldehyde, furfural, furfuryl alcohol, phenol, acetoin, dimethyl sulfide, methylmercaptan , Lactic acid and acetic acid. In other words, it may be provided, in particular, that no or as little as possible relative enrichment (for example ≦ ± 50%) of hydrophobic aroma substances (first group) takes place in the flavoring substance concentrate relative to the fluid compared to hydrophilic aroma substances (second group) that an authentic flavor concentrate is produced with as uniform as possible enrichment of all flavors originally present in the fluid regardless of their polarity. Correspondingly, a flavorant-depleted permeate improved in comparison with the prior art can in principle also be produced, since the aroma substances contained in the starting material are correspondingly more uniformly depleted in the permeate, so that the permeate has a weakened but authentic taste and aroma profile.

The concentration or enrichment factor of each flavoring substance in the flavoring concentrate relative to the fluid may in principle be at least 1.01, in particular at least 10, preferably at least 100, preferably at least 1000 and in particular at least 15000. For example, the concentration factor of each flavoring may be 2, 5, 10, 50, 100, 500, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500, 10000, 10500, 11000, 11500, 12000, 12500, 13000, 13500, 14000, 14500, 15000, 15500, 16000, 16500, 17000, 17500, 18000, 18500, 19000, 19500, 20000, 20000, 25000, 30000, 35000, 40000, 45000, 50,000, 55,000, 60,000, 65,000, 70,000, 75,000, 80,000, 85,000, 90,000, 95,000, 100,000 or more, whereby corresponding intermediate values are to be regarded as co-disclosed. In other words, the flavoring concentrate must be rediluted by a corresponding factor so that the flavorings are back in their original concentration. The higher the concentration factor, the lower the required storage and transport area and the easier it is to process the flavoring concentrate. Likewise, high concentration factors facilitate the production of powdered or encapsulated flavors. Furthermore, with the concentration of the proportion of solvent (s) decreases, so that, for example, ethanol-free flavoring concentrates can be produced, which correspond to the halal determinations.

In principle, it can be provided that the desorbent is the same chemical compound as a flavoring contained in the fluid. In this case, the aroma in question is preferably not considered in the determination of its degree of enrichment in the flavoring concentrate, since from the outset no meaningful statements about its attachment and depletion in the concentrate or permeate are possible. For example, the original fluid may contain ethanol as a flavoring agent, so that in the case of using ethanol as a desorbent, this chemical compound preferably does not flow into the evaluation of the above-mentioned weight ratio ratios.

In a further advantageous embodiment of the invention, it is provided that in a further step g) at least a portion of the flavoring concentrate is added to the food treated by the dealcoholization device. In other words, it is envisaged that the dealcoholated food will be rearomatized with the aid of the recovered flavor concentrate. This makes it possible, on the one hand, to precisely adjust an alcohol content of the food in the context of dealcoholization, or to partially or completely recover the flavoring substances which have passed into the fluid as part of the dealcoholization process, and optionally after extensive or complete removal and / or replacement of ethanol and / or other desorbents or solvents - the food to re-supply to change the original sensory profile of the food, and preferably completely or at least largely restore. This allows, for example, the production of alcohol-free beer from alcohol-containing light, full or strong beer, wherein the flavor profile of the alcohol-free beer at least substantially equal to that of the alcohol-containing starting product. The same applies to other alcoholic foods.

Further advantages are obtained if the flavoring concentrate in step g) is added to the food treated by means of the dealcoholization device such that an alcohol content of the food increases by a maximum of 0.5% by volume and / or to a maximum of 0.5% by volume and / or that there is a sensory significant difference in the food. This makes it possible to at least largely restore the original flavor profile of the food, without increasing its alcohol content appreciably or above a predetermined or legally permitted limit. In particular, alcohol contents of 0.50% by volume, 0.45% by volume, 0.40% by volume, 0.35% by volume, 0 are below an alcohol content of not more than 0.5% by volume , 30 vol.%, 0.25 vol.%, 0.20 vol.%, 0.15 vol.%, 0.10 vol.%, 0.075 vol.%, 0.050 vol.% , 0.025 vol.%, 0.001 vol.% Or less. The presence of a sensory significant difference is determined by the "A" - "not A" test ( DIN 10972 Edition 2003-08: Sensory test methods ).

A second aspect of the invention relates to an apparatus for carrying out a method according to the first aspect of the invention. In order to allow the most complete recovery of aromatics from process streams of dealcoholization devices, the device according to the invention comprises a first working space, by means of which a fluid can be provided, which comprises at least one flavoring and is obtained by means of a dealcoholization from an ethanol-containing food. Furthermore, the device comprises a second working space, which is fluidically coupled or coupled to the first working space and which is filled with at least one sorbent, so that the at least one sorbent is acted upon by the fluid and at least a portion of the at least one flavorant contained in the fluid Sorbent adsorbed. In addition, the device has a third working space, which is fluidically coupled or coupled to the second working space and by means of which at least one desorbent is provided, and a fourth working space, which is fluidically coupled or coupled to the second working space to collect a flavoring concentrate, which can be obtained by applying the at least one desorbent to the sorbent, wherein in the flavoring concentrate, a concentration of the at least one flavoring substance is increased compared to its concentration in the fluid. Each of the work spaces may be formed independently of each other, wherein as a technical means, for example, a container, a pipe or a more complex apparatus may be provided to provide the respective work space. This makes it possible to form or operate the device continuously and / or discontinuously or batchwise. Further features and their advantages can be found in the descriptions of the first aspect of the invention, wherein advantageous embodiments of the first aspect of the invention are to be regarded as advantageous embodiments of the second aspect of the invention and vice versa.

In an advantageous embodiment of the invention it is provided that the first working space is coupled or coupled fluidically with the dealcoholization and / or that the second and / or fourth working space can be coupled or coupled to a separating device, wherein the separating device is adapted to the flavoring concentrate Subject separation process. By virtue of the fact that the first working space can be fluidically coupled or coupled to the dealcoholization device, this can be achieved by means of the Entalkoholisierungsvorrichtung derived from the alcoholic food fluid directly further processed and used to obtain the flavoring concentrate. In addition to a simplified handling so that any transport and flavor losses are minimized or completely avoided. Accordingly, transport and flavor losses are also avoided by the fact that the fourth working space can be coupled or coupled with a separating device. The separation device can be designed, for example, to carry out one or more separation processes from the group concentration, rectification, distillation, membrane process, drying, stripping, freezing, sublimation, chromatography, extraction, in particular pervaporation, osmosis, reverse osmosis, precipitation and ion exchange. This also allows a particularly precise adjustment of the composition and the sensory properties of the flavoring concentrate. Thus, it is also possible in principle to concentrate the flavoring agent concentrate until desorption or solvent-free, that is to say until the flavoring agent (s) is / are present without solvent or at least virtually free from solvent as pure substance or as pure substance mixture.

• 1. Vorrichtung, welche eine Temperiereinrichtung umfasst, mittels welcher das Fluid und/oder wenigstens einer der Arbeitsräume auf eine vorbestimmte Temperatur temperierbar ist.

Further aspects of the invention relate to the following points:

• 1. Device which comprises a tempering device, by means of which the fluid and / or at least one of the working spaces can be tempered to a predetermined temperature.

• 2. Vorrichtung nach Punkt 1, bei welcher die Extraktionseinrichtung wenigstens einen Fluidleitungsanschluss zum Ein- und/oder Ausleiten eines fluiden und/oder fluidisierten Mediums in und/oder aus wenigstens einem der Arbeitsräume umfasst.

This allows a controlled heating, cooling and / or holding the fluid at a predetermined temperature, wherein conversions of the fluid between a liquid and a gaseous state are possible. For example, the fluid acting as starting material can first be atomized or vaporized and thus converted into a gaseous state, before it is brought into contact with the sorbent. Conversely, a gaseous fluid may first be condensed before it is brought into contact with the sorbent.

• 2. Apparatus according to item 1, wherein the extraction device comprises at least one fluid line connection for introducing and / or discharging a fluid and / or fluidized medium into and / or from at least one of the work spaces.

• 3. Vorrichtung nach Punkt 2, bei welcher dem Fluidleitungsanschluss eine Sperreinrichtung, insbesondere ein Sieb, zugeordnet ist, mittels welcher ein Entweichen des im zweiten Arbeitsraum angeordneten Sorptionsmittels aus dem zweiten Arbeitsraum durch den Fluidleitungsanschluss zumindest im Wesentlichen verunmöglicht ist.

This allows a simple filling or emptying of the respective working space or container with different fluid and / or fluidized media via the fluid line connection, which can also be referred to as a line connection. The fluid and / or fluidized medium may in principle comprise the flavorant-containing fluid, a solvent, a flushing fluid, the sorbent, the desorbent, the concentrate or the permeate and any mixtures thereof.

• 3. Device according to item 2, wherein the fluid line connection is assigned a blocking device, in particular a sieve, by means of which an escape of the arranged in the second working space sorbent from the second working space through the fluid line connection is at least substantially impossible.

• 4. Vorrichtung nach Punkt 2 oder 3, bei welcher dem wenigstens einen Fluidleitungsanschluss ein Ventil zugeordnet ist.

In other words, a blocking device is associated with the fluid line connection, which can optionally be opened and closed or movable between a closed position and an open position, so that in the second working space introduced sorbent and other particulate materials are prevented from escaping from the second working space. This allows a simple filling of the second working space and a particularly flexible admission of the sorbent with different media.

• 4. The device according to item 2 or 3, wherein the at least one fluid line connection is associated with a valve.

• 5. Vorrichtung nach einem der Punkte 2 bis 4, bei welcher der Fluidleitungsanschluss derart ausgebildet ist, dass das fluide und/oder fluidisierte Medium beim Einleiten in den zweiten Arbeitsraum in eine rotierende und/oder turbulente Strömung versetzt wird.

This allows a simple control and / or regulation of the flow of fluid and / or fluidized media.

• 5. Device according to one of the items 2 to 4, wherein the fluid line connection is formed such that the fluid and / or fluidized medium is placed in the second working space in a rotating and / or turbulent flow.

As a result, the second working space or container can be loaded particularly well with the sorbent, since this can be distributed particularly uniformly in the working space by a rotating or turbulent flow. Preferably, the fluid line connection is designed as a lateral inlet of the second working space and arranged in a wall module of the extraction device.

• 6. Vorrichtung nach einem der Punkte 2 bis 5, bei welcher zwei Fluidleitungsanschlüsse vorgesehen sind, welche in einem vorbestimmten Abstand zueinander angeordnet sind.

Alternatively or additionally, it may be provided to fill the second working space via a corresponding opening in the upper area with sorbent.

• 6. Device according to one of the items 2 to 5, wherein two fluid line connections are provided, which are arranged at a predetermined distance from each other.

• 7. Vorrichtung nach Punkt 6, bei welcher wenigstens ein weiterer Fluidleitungsanschluss vorgesehen ist, welcher in axialer Richtung des zweiten Arbeitsraums beabstandet von den zumindest zwei Fluidleitungsanschlüssen angeordnet ist.

For discharging the second working space or container, a fluid medium can be introduced through one of the two fluid line connections. In this case, the flow of the fluid medium causes the formation of a fluidization zone, in which a fluidization of the disposed in the working space of the second container sorbent takes place. The fluidized sorbent may then be diverted with the flow of the introduced medium through the second fluid line port. Preferably, the two fluid line connections are arranged in the vicinity of the bottom or in the lower region of the working space in order to facilitate a gravity-assisted unloading of the working space. In principle, of course, three, four, five, six, seven, eight, nine, ten or more fluid line connections can be provided. In other words, to empty the working space in one of the openings, water or a solvent (mixture) is pressed, while through the other of the openings, the sorbent-water / solvent mixture thereby fluidized is discharged.

• 7. The device according to item 6, wherein at least one further fluid line connection is provided, which is arranged in the axial direction of the second working space at a distance from the at least two fluid line connections.

• 8. Vorrichtung nach einem der Punkte 1 bis 7, bei welchem das Sorptionsmittel reinsortig ist oder aus eine Mischung von zwei, drei oder mehr unterschiedlichen Sorptionsmitteln umfasst.

In order to transport sorbent from the axially higher regions of the second working space into the fluidization zone, a fluid medium, which is suitable for introducing the sorbent into a fluidization zone in the lower region of the working space, can be introduced through the further fluid line connection in the upper region of the second working space or container to move and to transport from the work space. The further fluid line connection is preferably arranged and designed in the region of a cover element or in a cover element of the extraction device to allow fluid and / or fluidized medium to flow tangentially, axially or radially into the working space, around all possibly in the region of the cover element or on the wall module of the extraction device Sorbent reliably dissolve and fluidize.

• 8. Device according to one of items 1 to 7, wherein the sorbent is varietal or comprises a mixture of two, three or more different sorbents.

• 9. Vorrichtung nach einem der Punkte 1 bis 8, welche wenigstens eine Druckerzeugunseinrichtung umfasst, mittels welcher ein fluides Medium derart durch den Arbeitsraum des zweiten Behälters leitbar ist, dass im Arbeitsraum angeordnetes Sorptionsmittel im Arbeitsraum fluidisierbar ist.

This allows an optimal adaptation of the sorption characteristic to the respective fluid or to the flavorants present in it.

• 9. Device according to one of the items 1 to 8, which comprises at least one Druckzeugunseinrichtung by means of which a fluid medium can be conducted through the working space of the second container such that arranged in the working space sorbent fluidizable in the working space.

• 10. Vorrichtung nach einem der Punkte 1 bis 9, welche ausgebildet ist, eine Fließrichtung eines fluiden und/oder fluidisierten Mediums durch den zweiten Arbeitsraum zu variieren.

This allows a particularly flexible and optimally adapted to the respective separation task process execution using the device. The pressure generating device may for example be a pump. Also possible are pressurized media, such as gas containers or the like.

• 10. Device according to one of the items 1 to 9, which is designed to vary a flow direction of a fluid and / or fluidized medium through the second working space.

• 11. Vorrichtung nach einem der Punkte 1 bis 10, bei welcher zwei Fluidleitungsanschlüsse bezüglich einer Längsachse des zweiten Arbeitsraumes einen axialen Abstand von höchstens 20 cm und/oder einen radialen Abstand von höchstens 50 cm aufweisen.

In particular, in the use of a stationary sorbent, it has been found advantageous in some embodiments, the flow direction of the fluid or fluidized media - for example, between the sorption and desorption - to vary or reverse, to a faster process management with improved yields achieve. The variation or reversal of the flow direction can, for example, by appropriate control of a Druckzeugunseinrichtung or pump and / or by changing the fluid path, for example by a switch or a changeover valve, take place.

• 11. Device according to one of the items 1 to 10, wherein two fluid line connections with respect to a longitudinal axis of the second working space have an axial distance of at most 20 cm and / or a radial distance of at most 50 cm.

• 12. Vorrichtung nach einem der Punkte 1 bis 11, bei welcher wenigstens ein Fluidleitungsanschluss zur radialen und/oder tangentiale Einströmung von fluidem und/oder fluidisiertem Medium in den zweiten Arbeitsraum ausgebildet ist.

In this way, a particularly rapid and complete emptying of the second working space or container is made possible, wherein one of the fluid line connections is to be used as an inlet for flushing medium and the other of the fluid line connections as a drain for the flushing medium and the fluidized sorbent. Conversely, a particularly rapid and complete filling of the working space is made possible, wherein one of the fluid line connections is to be used as a feed for fluidized sorbent and the other of the fluid line connections as a drain for the flushing medium. Within the scope of the present invention, distances of at least 20 cm, 19 cm, 18 cm, 17 cm, 16 cm, 15 cm, 14 cm, 13 cm, 12 cm, 11 cm, 10 cm, 9 are at a distance of the highest 20 cm cm, 8 cm, 7 cm, 6 cm, 5 cm, 4 cm, 3 cm, 2 cm or 1 cm as well to understand corresponding intermediate values. Accordingly, distances up to 50 cm additionally include values of 50 cm, 49 cm, 48 cm, 47 cm, 46 cm, 45 cm, 44 cm, 43 cm, 42 cm, 41 cm, 40 cm, 39 cm, 38 cm, 37 cm , 36 cm, 35 cm, 34 cm, 33 cm, 32 cm, 31 cm, 30 cm, 29 cm, 28 cm, 27 cm, 26 cm, 25 cm, 24 cm, 23 cm, 22 cm or 21 cm and the like intermediate values.

• 12. Device according to one of the items 1 to 11, wherein at least one fluid line connection to the radial and / or tangential inflow of fluid and / or fluidized medium is formed in the second working space.

A tangential inflow can be achieved, for example, by virtue of a per se radially mounted fluid line connection comprising a tube with a lateral opening and / or a fluid line connection comprising an oblique bore through a wall or a flange of the working space or container. Alternatively or additionally, it may be provided that at least one fluid line connection is formed to introduce fluid and / or fluidized medium axially into the second working space with respect to a longitudinal axis of the working space. For this purpose, the fluid line connection can be arranged on an end face of the second working space or in a cover element.

A further aspect of the invention relates to a flavoring concentrate which is obtainable and / or obtained by a method according to the first aspect of the invention and / or by a device according to the second aspect of the invention. Further features and their advantages can be found in the descriptions of the other aspects of the invention, wherein advantageous embodiments of any other aspects of the invention are to be regarded as advantageous embodiments of the present invention aspect and vice versa.

A further aspect of the invention relates to a flavor-depleted permeate which is obtainable and / or obtained by a method according to the first aspect of the invention and / or by a device according to the second aspect of the invention. The permeate according to the invention also has a high degree of authenticity, since at least the flavorings responsible for the total aromas are relatively homogeneously depleted in the permeate. Preferably, the ratios of the respective mass fractions of the up to five flavor-determining substances which differ from the desorbent in the concentrate differ by at most ± 50% from the corresponding proportions of their mass fractions in the fluid. Alternatively or additionally, based on the fluid, each flavoring agent different from the desorption agent is enriched in a single comparison with each other flavoring agent other than the desorption agent in the concentrate, in each case by a mass-related factor of at most 1.49. The depletion factor of the individual flavoring substances in the permeate with respect to the fluid may in principle be at least 1.01, in particular at least 10, preferably at least 100, preferably at least 1000 and in particular at least 15000. For example, the flavor concentration factor may be 2, 5, 10, 50, 100, 500, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500, 10000, 10500, 11000, 11500, 12000, 12500, 13000, 13500, 14000, 14500, 15000, 15500, 16000, 16500, 17000, 17500, 18000, 18500, 19000, 19500, 20000, 20000, 25000, 30000, 35000, 40000, 45000, 50,000, 55,000, 60,000, 65,000, 70,000, 75,000, 80,000, 85,000, 90,000, 95,000, 100,000 or more, whereby corresponding intermediate values are to be regarded as co-disclosed. In other words, the permeate must be concentrated by a corresponding factor, so that the flavorings are again in the same concentration as in the fluid. It is understood that any solvents or desorbents contained in the permeate are not taken into account in the calculation of the depletion factor, if they are identical to flavors contained in the starting fluid, since in this case, no statement about the degree or degree of coverage in comparison fluid Permeate are possible. Further features and their advantages can be found in the descriptions of the other aspects of the invention, wherein advantageous embodiments of any other aspects of the invention are to be regarded as advantageous embodiments of the present invention aspect and vice versa.

sowie ein oder mehrere Monomere der Formel

umfasst oder aus diesen Monomeren besteht, wobei die einzelnen Monomere jeweils substituiert oder unsubstituiert sein können. Mit Hilfe des erfindungsgemäßen Sorptionsmittels können aus Aromastoff-enthaltenden Fluiden entsprechende Aromastoff-angereicherte Aromastoffkonzentrate und Aromastoff-abgereicherte Permeate mit jeweils authentischem Geruchseindruck erhalten werden. Im Gegensatz zu aus dem Stand der Technik bekannten Sorptionsmitteln erlaubt das erfindungsgemäße Sorptionsmitteln auch die Bindung polarer Stoffe, wodurch sowohl polare als auch unpolare Stoffe gleichmäßig an- bzw. abgereichert werden. Darüber hinaus können polare Aroma- und Geschmacksstoffe auch vollständig oder zumindest überwiegend desorbiert werden. Deshalb gelingt es mit Hilfe des erfindungsgemäßen Sorptionsmittels, auch Farbstoffe und Geschmacksstoffe, insbesondere solche die bitter schmecken, aus dem Fluid zu entfernen, am Sorptionsmittel anzureichern und schließlich nach der Desorption als Konzentrat bereitzustellen. Durch die Wahl des Anteils von Phenylethen- und Divinylbenzen-Monomeren am Gesamtgewicht des Sorptionsmittels sowie durch die Wahl des Verhältnisses von Phenylethen- zu Divinylbenzen-Monomeren können die Zusammensetzung des Konzentrats bzw. die Anreicherungsfaktoren der einzelnen Aromastoffe beeinflusst werden, so dass in jedem Fall ein authentisches Aroma-Konzentrat herstellbar ist. Beispielsweise kann der Massenanteil der Phenylethen-Monomere am Gesamtgewicht des Sorptionsmittels 1 %, 2 %, 3 %, 4 %, 5 %, 6 %, 7 %, 8 %, 9 %, 10 %, 11 %, 12 %, 13 %, 14 %, 15 %, 16 %, 17 %, 18 %, 19 %, 20 %, 21 %, 22 %, 23 %, 24 %, 25 %, 26 %, 27 %, 28 %, 29 %, 30 %, 31 %, 32 %, 33 %, 34 %, 35 %, 36 %, 37 %, 38 %, 39 %, 40 %, 41 %, 42 %, 43 %, 44 %, 45 %, 46 %, 47 %, 48 %, 49 %, 50 %, 51 %, 52 %, 53 %, 54 %, 55 %, 56 %, 57 %, 58 %, 59 %, 60 %, 61 %, 62 %, 63 %, 64 %, 65 %, 66 %, 67 %, 68 %, 69 %, 70 %, 71 %, 72 %, 73 %, 74 %, 75 %, 76 %, 77 %, 78 %, 79 %, 80 %, 81 %, 82 %, 83 %, 84 %, 85 %, 86 %, 87 %, 88 %, 89 %, 90 %, 91 %, 92 %, 93 %, 94 %, 95 %, 96 %, 97 %, 98 % oder 99 % betragen, während der Massenanteil der Divinylbenzen-Monomere entsprechend 99 %, 98 %, 97 %, 96 %, 95 %, 94 %, 93 %, 92 %, 91 %, 90 %, 89 %, 88 %, 87 %, 86 %, 85 %, 84 %, 83 %, 82 %, 81 %, 80 %, 79 %, 78 %, 77 %, 76 %, 75 %, 74 %, 73 %, 72 %, 71 %, 70 %, 69 %, 68 %, 67 %, 66 %, 65 %, 64 %, 63 %, 62 %, 61 %, 60 %, 59 %, 58 %, 57 %, 56 %, 55 %, 54 %, 53 %, 52 %, 51 %, 50 %, 49 %, 48 %, 47 %, 46 %, 45 %, 44 %, 43 %, 42 %, 41 %, 40 %, 39 %, 38 %, 37 %, 36 %, 35 %, 34 %, 33 %, 32 %, 31 %, 30 %, 29 %, 28 %, 27 %, 26 %, 25 %, 24 %, 23 %, 22 %, 21 %, 20 %, 19 %, 18 %, 17 %, 16 %, 15 %, 14 %, 13 %, 12 %, 11 %, 10 %, 9 %, 8 %, 7 %, 6 %, 5 %, 4 %, 3 %, 2 % oder 1 % betragen kann. Vorzugsweise ist das Sorptionsmittel ein Polystyren-Divinylbenzen-Copolymer, wobei grundsätzlich statistische, alternierende, blockförmige und gepfropfte Copolymere vorgesehen sein können. Weiterhin kann vorgesehen sein, dass die Copolymere modifiziert sind bzw. substituierten Monomere umfassen, um beispielsweise basische oder saure Eigenschaften bereitzustellen. Auch andere Monomere oder sonstige in das Polymer einbringbare Verbindungen sind vorgesehen, die dem Polymer gegebenenfalls zusätzlich zu sauren und/oder basischen Gruppen entsprechend der gewünschten Anwendung die gewünschten Sorptionseigenschaften, insbesondere gegenüber polaren Aromastoffen, geben. Another aspect of the invention relates to a sorbent for use in a method according to the first aspect of the invention and / or for a device according to the second aspect of the invention, wherein the sorbent comprises a polymer having substituted and / or unsubstituted phenylethene and divinylbenzene monomers. In other words, it is provided according to the invention that the sorbent is a monomer of the formula

and one or more monomers of the formula

comprises or consists of these monomers, wherein the individual monomers can each be substituted or unsubstituted. With the aid of the sorbent according to the invention, aroma-enriched flavor concentrates and flavor-depleted permeates, each having an authentic odor impression, can be obtained from flavor-containing fluids. In contrast to sorbents known from the prior art, the sorbents according to the invention also allow the binding of polar substances, as a result of which both polar and nonpolar substances are uniformly enriched or depleted. In addition, polar flavorings and flavors can also be desorbed completely or at least predominantly. Therefore, with the aid of the sorbent according to the invention, it is also possible to remove dyes and flavorings, in particular those which taste bitter, from the fluid, to enrich it at the sorption agent and finally to provide it as a concentrate after desorption. By choosing the proportion of phenylethene and divinylbenzene monomers in the total weight of the sorbent and by the choice of the ratio of phenylethene to divinylbenzene monomers, the composition of the concentrate or the enrichment factors of the individual flavorings can be influenced, so that in any case authentic flavor concentrate can be produced. For example, the mass fraction of the phenylethene monomers in the total weight of the sorbent can be 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%. , 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30 %, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63% , 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80 %, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% while the mass fraction of the divinylbenzene monomers corresponding to 99%, 98%, 97%, 96%, 95%, 94%, 93%, 92%, 91%, 90%, 89% , 88, 87, 86, 85, 84, 83, 82, 81, 80, 79, 78, 77, 76, 75, 74, 73, 72 %, 71%, 70%, 69%, 68%, 67%, 66%, 65%, 64%, 63%, 62%, 61%, 60 %, 59%, 58%, 57%, 56%, 55%, 54%, 53%, 52%, 51%, 50%, 49%, 48%, 47%, 46%, 45%, 44%, 43%, 42%, 41%, 40%, 39%, 38%, 37%, 36%, 35%, 34%, 33%, 32%, 31%, 30%, 29%, 28%, 27% 26% 25% 24% 23% 22% 21% 20% 19% 18% 17% 16% 15% 14% 13% 12% 11% 10 %, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2% or 1%. Preferably, the sorbent is a polystyrene-divinylbenzene copolymer, wherein in principle random, alternating, block-shaped and grafted copolymers can be provided. Furthermore, it can be provided that the copolymers are modified or comprise substituted monomers, for example to provide basic or acidic properties. Other monomers or other compounds which can be introduced into the polymer are also provided which give the polymer optionally in addition to acid and / or basic groups the desired sorption properties, in particular with respect to polar aromatics, in accordance with the desired application.

Further features of the invention will become apparent from the claims, the figures and the description of the figures. The features and feature combinations mentioned above in the description, as well as the features and feature combinations mentioned below in the description of the figures and / or shown alone in the figures, can be used not only in the respectively specified combination but also in other combinations without the scope of the invention leave. Thus, embodiments of the invention are to be regarded as encompassed and disclosed, which are not explicitly shown and explained in the figures, however, emerge and can be produced by separated combinations of features from the embodiments explained. Embodiments and combinations of features are also to be regarded as disclosed, which thus do not have all the features of an originally formulated independent claim. Showing:

1 a schematic representation of a first embodiment of an inventive device for producing a flavor concentrate;

2 a schematic representation of a second embodiment of the inventive device for producing a flavor concentrate;

3 a schematic representation of a third embodiment of the inventive device for producing a flavor concentrate; and

4 a schematic representation of a fourth embodiment of the inventive device for producing a flavor concentrate.

1 shows a schematic diagram of a first embodiment of a device according to the invention 10 for producing a flavoring concentrate. The device 10 comprises a working space designed as a container 12 , which has an exemplary capacity of about 1.5 hl or more, and by means of which a flavorant-containing fluid or distillate can be provided, which by means of a dealcoholization 14 obtained from an ethanol-containing food. In the present exemplary embodiment, beer having an alcohol content of 5% by volume is used as ethanol-containing or alcohol-containing food, which is used in a further working space or container 16 with a capacity of exemplarily about 10 hl is presented. It is understood, however, that of course other foods such as wine, fruit wine and the like with the device 10 can be processed. With the aid of the present as a continuous vacuum rectification trained dealcoholization 14 On the one hand, the flavor-containing distillate having an ethanol content between about 20% by volume and about 90% by volume and dealcoholated beer having an alcohol content between about 0.001 and 0.49% by volume are obtained. The dealcoholized beer is in another work space or container 18 collected, which also has an exemplary capacity of about 10 hl.

As a further process stream of the presently used dealcoholization 14 A flavor-containing pump trap water having an ethanol content of between about 3% by volume and about 7% by volume is formed, which is located in a further working space or container 20 with an exemplary capacity of about 0.5 hl or more. In principle, it can be provided that by means of the dealcoholization device 14 a total of n fractions can be formed, which are each liquid and / or gaseous under SATP conditions, and / or that the dealcoholization device 14 with n work spaces or containers fluidly connected or connected to n fractions catch, where n ≥ 1, that is, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14th , 15, 16, 17, 18, 19, 20 or more.

In a fundamentally optional further working space or container 22 with a capacity of about 0.7 hl or more fresh water is kept. The three containers 12 . 20 . 22 are fluidic with a first container 24 connected, by means of which the flavorant-containing fluid is provided. The first container 24 is fluidic with a second container 26 connected, being between the containers 24 . 26 a basically optional pump 28 is arranged. The second container 26 is filled with at least one sorbent, so that the at least one sorbent is acted upon by the fluid and adsorb at least a portion of the flavorants contained in the fluid at the sorbent. The sorbent or sorbent can be a pure substance or a mixture of a plurality of individual materials, and generally has the property of at least predominantly or substantially completely binding the aroma substances from the fluid and using ethanol or other, if appropriate, food-grade solution or solvent Desorb at least predominantly desorbents (including gaseous desorbents such as CO ₂ ) or desorb.

Preferably, the sorbent is a polystyrene-divinylbenzene copolymer, wherein in principle random, alternating, block-shaped and grafted copolymers can be provided. Furthermore, it can be provided that the copolymers are modified or comprise substituted monomers, for example to provide basic and / or acidic properties. Likewise, it can be provided that a plurality of sorbents are used and acted upon in mixture or successively with the fluid.

The likewise resulting flavor-depleted permeate is in another working space or container 30 with an exemplary capacity of about 7.9 hl or more. The permeate can then via a fundamentally optional reprocessing device 32 into a water phase (container 34 ) and an alcohol phase (container 35 ) are separated. The water phase, which regularly has an ethanol content of not more than 1% by volume, is stored in another optional working space or container 34 with an exemplary capacity of about 7.9 hL or more, and can adjust the ethanol content of the fluid with the process streams of the containers 12 . 20 and 22 be mixed. This makes it possible to recycle the process water and thus largely reduce the need for fresh water, which is beneficial for environmental protection and cost reasons. Generally, those in the containers 12 . 20 and 22 collected process streams in appropriate proportions mixed according to the existing taste ideas. In addition, the alcohol content should be the mixture of the individual sidestreams in the second container 26 as fluid is passed through the sorbent or sorbent, are generally between about 1.5 vol .-% and about 10 vol .-%.

Instead of containers, pipes or other technical equipment may be provided as a working space in principle.

Another basically optional possibility, the device of the invention 10 according to the embodiment shown, is the water phase via a pump 36 and independently switchable shut-off valves 38a . 38b to the dealcoholization device 14 and / or to the container 18 be returned to compensate for or prevent local volume losses that have occurred or will occur as part of the dealcoholization. For example, a total amount of about 2 hl of water phase can be attributed to a starting amount of 10 hl of beer in order to compensate for the loss of volume by removing the 5% by volume of ethanol and, on the other hand, for the associated further volume losses, in particular of water. Likewise, the ethanol content of the beer can be adjusted before the dealcoholization.

The through the reprocessing facility 32 produced alcohol phase in the present case has an ethanol content of about 78 vol .-% and is in a corresponding container 36 collected. In a third container 40 the device 10 At least one desorbent is provided, which is in the present case ethanol or an ethanol-water mixture. It can be seen that the third container 40 upstream with the container 36 and downstream with the second container 24 is fluidically coupled. As a result, the ethanol recovered from the permeate can also advantageously be returned to the process. After pressurizing the sorbent with the fluid and attaching at least a major portion of the contained flavorings to the sorbent, it is charged with the desorbent or mixture, thereby desorbing the attached flavorants from the sorbent and forming a flavorant concentrate which is contained in a fourth container 42 with an exemplary capacity of about 0.4 l or more. The highly concentrated flavor concentrate has an ethanol content of about 75% by volume.

Based on the fluid, each flavoring agent different from the desorbent (here: ethanol) is enriched in each case by a mass-related factor of at most 1.49 in comparison with every other flavoring agent other than the desorbent in the flavoring concentrate. Thus, the flavoring concentrate has an authentic sensory impression, which corresponds to the sensory impression of the starting beer with appropriate re-dilution of the flavoring concentrate.

Therefore, the flavor concentrate on the basically optional pump 44 the dealcoholated beer in the container 18 be re-dosed to compensate for its aroma losses. The metered amount is chosen such that, after the addition of the flavoring concentrate on the one hand, an ethanol content of less than 0.5 vol .-% ethanol, in particular an ethanol content of 0.1 vol .-%, 0.05 vol. -%, 0.01 vol .-% or less in dealcoholated beer sets, on the other hand, the metered amount is chosen such that the dealcoholized beer after the addition of the flavoring concentrate differs significantly from the sensory cleared beer prior to the addition of the flavoring concentrate. This can be done, for example, with the help of the "A" - "not A" exam DIN 10972 (Edition 2003-08: Sensory test methods) to be controlled.

2 shows a schematic diagram of a second embodiment of the device according to the invention 10 for producing a flavoring concentrate. The basic structure of the device 10 corresponds to the first embodiment, so that reference is made to the relevant explanations and explanations. In contrast to the first embodiment, the present device comprises 10 one between the second container 26 and the fourth container 42 arranged, basically optional separation device 46 which is presently designed as a distillation or rectification plant and for concentration of the desorbed flavoring concentrate, that is for at least predominantly removing the desorbent (here: ethanol / water) is used. Alternatively or additionally, the separating device 46 also downstream of the fourth container 42 be arranged. Depending on the design and operation of the separator 46 can be provided that the desorbent or mixture is at least approximately completely removed, so that the flavorings are present at least virtually solvent-free or as a mixture of respective pure substances. The withdrawn, predominantly ethanol desorbent or mixture may optionally be recycled back into the process and used for further processing (not shown).

3 shows a schematic diagram of a third embodiment of a device according to the invention 10 for producing a flavoring concentrate. The device 10 again comprises a trained as a container working space 12 , by means of which a flavorant-containing fluid is provided, which by means of a dealcoholization 14 obtained from an ethanol-containing food. In the present exemplary embodiment, beer having an alcohol content of 5% by volume is also used as the ethanol- or alcohol-containing food, which is initially used in another working space or container 16 is submitted. It is understood, however, that of course other foods such as wine, fruit wine and the like with the device 10 can be processed. With the aid of the present as a continuous vacuum rectification trained dealcoholization 14 on the one hand the flavorant-containing fluid having an ethanol content of about 5 vol .-% and dealcoholated beer having an alcohol content between about 0.001 and 0.49 vol .-%. In addition, a distillate with an ethanol content of about 80 vol .-%, resulting in a container 20 is forwarded. The dealcoholized beer is in another work space or container 18 collected.

From the basically optional container 22 may be water and / or ethanol to the fluid in the container 12 be added to precisely adjust a desired ethanol content, for example about 2.5 vol .-% or 7.5 vol .-%, of the fluid. Likewise, it can basically be provided that the device 10 instead of individual containers only has tubes and / or other work spaces or equipment, so that a continuous process management without intermediate storage of appropriate intermediates can be performed.

The container 12 is fluidic with the container 26 connected, which is filled with at least one sorbent, so that the at least one sorbent is acted upon by the fluid and adsorb at least a portion of the flavorants contained in the fluid at the sorbent. The sorbent or sorbent can be a pure substance or a mixture of a plurality of individual materials, and generally has the property of at least predominantly or substantially completely binding the aroma substances from the fluid and using ethanol or other, if appropriate, food-grade solution or solvent Desorb at least predominantly desorbents (including gaseous desorbents such as CO ₂ ) or desorb.

It can further be provided that at least a part or the entire process stream of the by means of the dealcoholization 14 obtained distillate, which as mentioned has an ethanol content of about 80 vol .-%, is used as a desorbent for the sorbent absorbed flavorings. As a result, this already resulting, ethanol-rich process stream is advantageously used for desorption, whereby significant costs can be saved.

The flavor-depleted permeate is in another working space or container 30 collected. Any resulting alcohol or ethanol phase may be in the container 35 be caught. Thus, in this embodiment, the flavor recovery is essentially from the aroma water (fluid) of the dealcoholizer 14 , The desorbed flavoring concentrate is then partially or completely added to the dealcoholized beer, in an amount that results in a sensory significant difference for the dealcoholized beer and / or that the ethanol content of the dealcoholated beer does not increase or at least substantially.

4 shows a schematic diagram of a fourth embodiment of a device according to the invention 10 for producing a flavoring concentrate. The device 10 again comprises a trained as a container working space 12 , by means of which a flavorant-containing fluid can be provided, which in the present case with the aid of a dealcoholization device 14 obtained from an ethanol-containing food. In the present exemplary embodiment, beer with an alcohol content of 5% by volume, which is contained in a further working space or container, is also used as ethanol-containing or alcohol-containing food 16 is submitted. It is understood, however, that of course other foods such as wine, fruit wine and the like with the device 10 can be processed. With the aid of the present in the form of a distillation unit dealcoholization 14 are a distillate with an ethanol Content of about 30 vol .-%, a flavorant-containing fluid (aroma water) having an ethanol content of about 5 vol .-% and dealcoholated beer having an alcohol content between about 0.001 and 0.49 vol .-%.

The distillate becomes a separator 46 forwarded, which in the present case is also designed as a distillation unit, and distilled again. The capacity of the separator 46 is only about 1/6 of the capacity of the dealcoholization device 14 , With the help of the separator 46 For example, a distillate having an ethanol content of about 80% by volume, a flavorant-containing fluid (aroma water) having an ethanol content of about 5% by volume, and a water phase having an alcohol content of about 0.02% by volume are obtained , The flavorant-containing fluid of the separator 46 is mixed with the flavorant-containing fluid of the first dealcoholization device 14a united and in the work space or container 12 collected. It can be provided that the work space 12 is just a tube in which a mixing takes place. The distillate of the separator 46 becomes the container 20 forwarded. The water phase of the separation device 46 can either be discarded or blended with the dealcoholized beer and / or the flavorant-containing fluid. This is symbolized by dashed arrows. In the container 22 Water and / or ethanol are introduced to the ethanol content of the fluid in the container 12 adjust. In the present case, the ethanol content is set to 2.5 vol .-%, whereby deviating values can be provided.

The container 12 is fluidic with the container 26 connected, which is filled with at least one sorbent, so that the at least one sorbent with the fluid from the container 12 is acted upon and at least a part of the flavorants contained in the fluid adsorb on the sorbent. The sorbent or sorbent can be a pure substance or a mixture of a plurality of individual materials, and generally has the property of at least predominantly or substantially completely binding the aroma substances from the fluid and using ethanol or other, if appropriate, food-grade solution or solvent Desorb at least predominantly desorbents (including gaseous desorbents such as CO ₂ ) or desorb.

It may further be provided that at least a part or the entire process flow of the means of the separation device 46 obtained distillate, which as mentioned has an ethanol content of about 80 vol .-%, is used as a desorbent for the sorbent absorbed flavorings. As a result, this already resulting, ethanol-rich process stream is advantageously used for desorption, whereby significant costs can be saved.

The flavor-depleted permeate is in another working space or container 30 caught or discarded. Any resulting alcohol or ethanol phase may be in the container 35 be caught or discarded. In this embodiment, the flavor recovery thus essentially takes place from the combined aroma water phases (fluids) of the dealcoholization device 14 and the separator 46 , wherein the basically optional separation device 46 ensures a better flavor recovery rate. The desorbed flavoring concentrate is then partially or completely added to the dealcoholized beer, in an amount that results in a sensory significant difference for the dealcoholized beer and / or that the ethanol content of the dealcoholated beer does not increase or at least substantially.

As already mentioned, it can basically be provided that the device 10 instead of individual containers (eg 12 . 20 . 30 . 35 . 18 ) has only pipes and / or differently designed workrooms or equipment, so that a continuous process management without intermediate storage of corresponding intermediates can be performed.

The parameter values given in the documents for the definition of process and measurement conditions for the characterization of specific properties of the subject invention are also within the scope of deviations - for example due to measurement errors, system errors, Einwaagefehlern, DIN tolerances and the like - as included in the scope of the invention ,

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited non-patent literature

• DIN 10972 Edition 2003-08: Sensory test methods [0020]
• DIN 10972 (Edition 2003-08: Sensory test methods) [0054]

Claims (15)

A process for preparing a flavor concentrate, comprising at least the steps of: a) providing a fluid which comprises at least one flavoring agent and by means of a dealcoholization device ( 14 ) is obtained from an ethanol-containing food; b) providing at least one sorbent; c) applying the at least one sorbent to the fluid, wherein at least a portion of the at least one flavorant contained in the fluid adsorbs to the sorbent; d) providing at least one desorbent; and e) desorbing at least a portion of the at least one sorbent adsorbed flavor by pressurizing the sorbent with the at least one desorbent to yield the flavor concentrate in which a concentration of the at least one flavor is increased from its concentration in the fluid. A method according to claim 1, characterized in that in step a) a fluid is provided which by means of the dealcoholization from an ethanol-containing food having an ethanol content of at least 0.1 vol% and / or of at most 50% by volume and / or from an ethanol-containing foodstuff from the group of wine, wine-based beverages, beer, beer-containing beverages, fruit wine, fruit-containing drinks, fruit-containing sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices and fruit and / or vegetable juice preparations, instant drinks , Energy drinks, alcoholic fruit extracts, alcoholic milk drinks, alcoholic essences, alcoholic extracts, alcoholic fruit drinks, aniseed liqueurs, aperitifs, digestives and cocktails based on spirits and wine, aquavit, arrack, perry, brandy, brandy, cognac, curacao , distilled drinks, genever, gin, mead, kirsch, Kornbra nd, liqueurs, liqueur wines, bitters, mead, fruit brandies, fruit wines, sparkling wines, peppermint liqueurs, rice alcohol, rice wine, rum, sake, sparkling drinks, brandy, sparkling wine, soft spirits, spirits, pomace, digestive liqueur, digestive brandy, juniper spirits, brandy, whiskey , Vodka, beer wort, hops extract, ginger beer, malt beer, malt wort, fruit and / or vegetable must, in particular grape must, or is obtained from any mixture of these foods. A method according to claim 1 or 2, characterized in that prior to step c), an ethanol content of the fluid is adjusted to a value of at least 0.5% by volume and / or to a value of at most 17% by volume. Method according to one of claims 1 to 3, characterized in that in step b) at least one sorbent from the group of polyaromatics, polystyrenes, poly (meth) acrylates, polypropylenes, polyesters, polytetrafluoroethylene and crosslinked polystyrenes, especially copolymers of ethylvinylbenzene and divinylbenzene, from Vinylpyrrolidone and divinylbenzene, from vinylpyridine and divinylbenzene and / or from styrene and divinylbenzene is used. Method according to one of claims 1 to 4, characterized in that in step d) at least one desorbent from the group consisting of water, methanol, ethanol, propanol, isopropanol, ethyl acetate, diacetin, triacetin, carbon dioxide, dichloromethane, diethyl ether, carbon tetrachloride, chlorofluorocarbon and Plant triglycerides is provided. Method according to one of claims 1 to 5, characterized in that the sorbent is applied in step e) with a mixture of at least two desorbents and / or with a desorption gradient. Method according to one of claims 1 to 6, characterized in that in step e) at least two fractions are collected, wherein at least one fraction and / or a mixture of at least two fractions contains the flavoring concentrate and / or forms. Method according to one of claims 1 to 7, characterized in that at least a part of a permeate obtained in step e) by means of the dealcoholization device ( 14 ) and / or the fluid provided in step a) and / or the at least one desorbent provided in step d) is supplied. Method according to one of claims 1 to 8, characterized in that the flavoring concentrate after step e) in a further step f) at least one separation method and / or a Solvent exchange is subjected to another solvent and / or diluted with a solvent, in particular with water. A method according to claim 9, characterized in that the at least one separation method in step f) from the group concentration, rectification, distillation, membrane processes, drying, stripping, freezing, sublimation, chromatography, extraction, in particular pervaporation, osmosis, reverse osmosis, freezing concentration, precipitation and ion exchange is selected. Method according to one of claims 1 to 10, characterized in that differ after step e) the ratios of the mass fractions of up to five flavor-rich and different from the desorbent flavoring substances in the flavoring concentrate by at most ± 50% from the corresponding ratios of their mass fractions in the fluid and / / or that, based on the fluid, each aroma different from the desorbent is enriched in each case by a mass-related factor of at most 1.49 in comparison with each other flavoring agent other than the desorbent in the flavoring concentrate. Method according to one of claims 1 to 11, characterized in that in a further step g) at least a part of the flavoring concentrate for by means of the dealcoholization device ( 14 ) treated food is added. Process according to Claim 12, characterized in that the flavoring concentrate in step g) is prepared in such a way by means of the dealcoholization device ( 14 added to treated foods, that an alcohol content of the food increased by a maximum of 0.5% by volume and / or increased to a maximum of 0.5% by volume and / or that sets a sensorially significant difference in the food. Contraption ( 10 ) for carrying out a method according to one of claims 1 to 13, comprising: - a first working space ( 24 ), by means of which a fluid can be provided which comprises at least one flavoring agent and by means of a dealcoholization device ( 14 ) is obtained from an ethanol-containing food; - a second workspace ( 26 ), which fluidly with the first working space ( 24 ) is coupled or coupled and which is filled with at least one sorbent, so that the at least one sorbent is acted upon by the fluid and adsorbs at least a portion of the at least one flavorant contained in the fluid at the sorbent; - a third working room ( 40 ), which fluidly with the second working space ( 26 ) is coupled or coupled and by means of which at least one desorbent is provided; and - a fourth workspace ( 42 ), which fluidly with the second working space ( 26 ) is coupled or coupled to capture a flavor concentrate obtainable by pressurizing the sorbent with the at least one desorbent, wherein in the flavor concentrate a concentration of the at least one flavor is increased over its concentration in the fluid. Contraption ( 10 ) according to claim 14, characterized in that the first working space ( 24 ) fluidly with the dealcoholization device ( 14 ) is coupled or coupled and / or that the second and / or fourth working space ( 26 . 42 ) with a separating device ( 46 ) is coupled or coupled, wherein the separating device ( 46 ) is adapted to subject the flavoring concentrate to a separation process.

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