EP0681029A2 - Process to stop the growth of thermophilic microorganism in an aqueous sugar containing medium - Google Patents

Process to stop the growth of thermophilic microorganism in an aqueous sugar containing medium Download PDF

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Publication number
EP0681029A2
EP0681029A2 EP95890071A EP95890071A EP0681029A2 EP 0681029 A2 EP0681029 A2 EP 0681029A2 EP 95890071 A EP95890071 A EP 95890071A EP 95890071 A EP95890071 A EP 95890071A EP 0681029 A2 EP0681029 A2 EP 0681029A2
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Prior art keywords
hop
sugar
additive
hops
extraction
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EP95890071A
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German (de)
French (fr)
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EP0681029A3 (en
EP0681029B1 (en
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Günter Dipl.-Ing. Dr. Pollach
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Zuckerforschung Tulln GmbH
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Zuckerforschung Tulln GmbH
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C13B10/006—Conservation of sugar juices

Definitions

  • the present invention relates to a method for inhibiting thermophilic microorganisms in the presence of sugar-containing aqueous media.
  • sugar-containing aqueous media include, on the one hand, extracts and juices from sugar-containing plants, such as, in particular, sugar beet and sugar cane, and, on the other hand, solutions of a wide variety of sugars, in particular sucrose, glucose and the like, which are produced in the course of the most varied of processes or are produced in-house , Understood.
  • sugar is to be understood as meaning mono-, di- and oligosaccharides, such as the sucrose and glucose mentioned, as well as fructose and the like.
  • a particular aim of the method according to the invention is the preservation of products from the thermal extraction of sugar beet and sugar cane.
  • Plant extracts and juices containing sugar are subject to microbiological spoilage by yeasts, molds and bacteria at temperatures up to 50 ° C, which are used in juice extraction with mechanical cell opening.
  • temperatures of over 50 ° C are used for juice extraction with thermal cell opening, at which only thermophilic bacteria are able to reproduce.
  • An example of such a thermal extraction process is the currently generally carried out extraction of sugar beet for the purpose of sugar production.
  • thermophilic bacteria can break down the sucrose contained in the raw material into glucose, fructose, acids and gaseous metabolic products. In addition to the immediate loss of sucrose, this also causes additional disadvantages in the course of further sucrose extraction. A stronger syrup discoloration, an increased need for alkalizing agents and an increased amount of molasses have to be accepted.
  • thermophilic bacteria in extraction plants are usually controlled by adding chemical auxiliaries, such as formalin or dithiocarbamates, to the juice stream periodically or continuously. If the addition of such agents is not desired or prohibited by law, increased sucrose losses must be expected.
  • chemical auxiliaries such as formalin or dithiocarbamates
  • sucrose is split into glucose and fructose in an uncontrolled manner. It is practically impossible to eliminate such strains simply by using high temperatures, since the beet tissue may only be subjected to a limited thermal load in view of the extrudability of the extracted chips.
  • the aim of the present invention is to suppress the development of undesirable thermophilic bacterial strains in sugar-containing plant extracts or juices without the use of chemical auxiliaries.
  • This aim is achieved according to the invention in that an additive based on hops is allowed to act on the sugar-containing aqueous media at temperatures between 50 ° C. and 80 ° C.
  • Hops has long been used in the brewery as a food component, which is added there for taste reasons. It is known that a bacteriostatic action against certain bacteria, namely against lactic acid bacteria, can also be observed in beer production. This effect unfolds at the temperature of the yeast fermentation and is a pleasant side effect that cannot be used in a targeted manner, since the beer would taste too bitter if given more vigorously. Hop prevents the development of lactic acid bacteria, which in turn would interfere with yeast fermentation, to an extent that cannot be influenced.
  • Lactobacillus brevis does not multiply or at most extremely slowly at temperatures above 50 ° C.
  • Thermophilic bacteria that multiply at temperatures above 50 ° C are not mentioned here.
  • hop products are used in deodorizing preparations to combat the growth of gram-positive bacteria on the skin.
  • thermophilic bacteria which develop in the temperature range from 50 ° C to 80 ° C, can be controlled .
  • thermophilic bacteria can only multiply if they can maintain their metabolism continuously. If the metabolism is blocked, which is due, for example, to the bacteriostatic effect of the hop active ingredient, the vegetative germs die as a result of the high temperatures. As a result, hops in hot sugar juices have a preservative effect even when added periodically if the dosing pauses are selected so that new spores do not germinate again.
  • hops were used to preserve cold sugary juice at temperatures below 50 ° C, this would be ineffective, because this cold juice would be spoiled by yeasts and molds, the growth of which is not restricted by hops.
  • Any hop product that releases its active ingredient into the sugar solution can be used as a hop-based additive.
  • a dissolved or emulsified hop product preferably hop extract, is preferably used as the hop-based additive.
  • hop extract or brewery waste such as brewer's yeast containing hop residues and / or hop spent grains, can also be used.
  • Hop extracts are commercially available. The products have different consistency, color and solubility. They are liquid, viscous or solid, the color can vary from yellowish to dark green. In addition to water, it is sometimes necessary to add alcohol to solubilize.
  • Liquid CO2, methylene chloride and alcohol are known as extractants.
  • a sorbitan ester known as a defoamer in the sugar industry can be used to emulsify insoluble or sparingly soluble hop extract.
  • extracts can also be used which are unsuitable or unsuitable for beer production due to bad taste.
  • the hops additive is allowed to act during the thermal extraction of the plant parts.
  • a liquid or dissolved or emulsified hop extract is preferably added to the hot (50 ° C - 80 ° C) extraction solution, which has its preserving effect as long as the temperature of the solution is in the above range.
  • a solid hop product preferably dried hops, hop pellets or hop-containing brewery waste
  • the effect unfolds in that the extraction of the hop active ingredient into the hot juice takes place simultaneously with the sugar extraction.
  • the residues of the hops additive are then also removed therewith.
  • Another aspect of the present invention is that in a method for treating sugar solutions, preferably sucrose or glucose solutions or sucrose or glucose-containing juices, in membrane treatment and / or ion exchange processes, the membranes and / or ion exchangers with the aid of the additive To protect the hops base from bacteria.
  • sugar solutions preferably sucrose or glucose solutions or sucrose or glucose-containing juices
  • membrane treatment and / or ion exchange processes the membranes and / or ion exchangers with the aid of the additive
  • the plant components mentioned are particularly at risk in this regard and can be a source of sugar losses as well as the contamination of entire production chains.
  • the additive can be brought to the parts of the plant to be protected with the sugar solution or it can be applied directly to these parts of the plant in the form of a separate addition.
  • Beet juice with 16% dry matter from a large-scale extraction plant is passed through a 22L vessel with an agitator at a flow rate of 1 vessel volume per hour and is heated to 68-80 ° C. Between the inflow and outflow there is a pH difference depending on the degree of bacterial infection, as shown, for example, in the example table below.
  • the hop extract is pumped in continuously in an amount of 1/10000 of the vessel content per hour, in the table below from 14:18:00, the pH difference decreases from approx. 0.5 to approx.
  • Beet juice is passed through a vessel as in Example 1.
  • the inflow is suddenly stopped, as a result of which a pH reduction dependent on the degree of bacterial activity begins, in the example table from 13:42:06, in the order of 0.04-0.05 pH units per 6 min.
  • Beet juice is passed through a vessel as in Example 1.
  • the inflow is suddenly stopped, as a result of which a pH reduction dependent on the degree of bacterial activity begins, in the example table at 17:46:20, in the amount of - 0.04 pH units per 6 min.
  • the mixture of beet pulp and juice produced in the three mashes is pumped into the extraction tower by means of pumps and the juice is drawn off from the extraction tower into the three mashes.
  • thermophilic bacteria also form lactic acid as metabolic products, so that a lactic acid measurement in the hot juice can be used as a measure of the infestation by thermophilic bacteria.
  • a good squeeze-out of the pressed chips is achieved. In the present case it is a squeezability to about 28% dry matter. This good squeeze is particularly advantageous when the chips are to be thermally dried to a water content of 10% - 12%.
  • the lactic acid content of the raw juice in the lower parts of the extraction system is increased to 200 mg / l lowered without the pressing ability of the pressing chips dropping.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Saccharide Compounds (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Purification Treatments By Anaerobic Or Anaerobic And Aerobic Bacteria Or Animals (AREA)

Abstract

Thermophilic microorganisms are inhibited in sugar contg. aq. medium (A) by treating with a hop-derived additive (B) at 50-80 degrees C. (B) is any suitable hop product, partic. a dissolved or emulsified hop extract, but may also be a solid, e.g. dried or pelleted hops, or brewery waste, e.g. yeast contg. hop residues or spent hops. Pref. sugar beet or cane are thermally extracted in presence of (B) which may be added in liq. dissolved or emulsified form to the hot extract soln. Alternatively the plant material to be extracted is treated with a solid (B). Addn. of (B) may be continuous or periodic.

Description

Gegenstand der vorliegenden Erfindung ist ein Verfahren zur Hemmung thermophiler Mikroorganismen in Gegenwart zuckerhaltiger wässeriger Medien.The present invention relates to a method for inhibiting thermophilic microorganisms in the presence of sugar-containing aqueous media.

Unter zuckerhaltigen wässerigen Medien im Sinne der vorliegenden Erfindung werden einerseits Extrakte und Säfte von zuckerhaltigen Pflanzen, wie insbesondere Zuckerrüben und Zuckerrohr, und andererseits Lösungen von Zuckern verschiedenster Art, insbesondere Saccharose, Glucose und dergl., die im Zuge verschiedenster Verfahren entstehen oder eigens hergestellt werden, verstanden.In the context of the present invention, sugar-containing aqueous media include, on the one hand, extracts and juices from sugar-containing plants, such as, in particular, sugar beet and sugar cane, and, on the other hand, solutions of a wide variety of sugars, in particular sucrose, glucose and the like, which are produced in the course of the most varied of processes or are produced in-house , Understood.

Unter Zucker im Sinne der vorliegenden Erfindung sind Mono-, Di- und Oligosaccharide, wie die erwähnte Saccharose und Glucose, sowie Fructose und dergl. zu verstehen.For the purposes of the present invention, sugar is to be understood as meaning mono-, di- and oligosaccharides, such as the sucrose and glucose mentioned, as well as fructose and the like.

Ein besonderes Ziel des erfindungsgemäßen Verfahrens ist die Konservierung von Produkten der thermischen Extraktion von Zuckerrüben und Zuckerrohr.A particular aim of the method according to the invention is the preservation of products from the thermal extraction of sugar beet and sugar cane.

Zuckerhaltige Pflanzenextrakte und -säfte sind bei Temperaturen bis zu 50°C, die bei einer Saftgewinnung mit mechanischer Zellöffnung angewendet werden, einem mikrobiologischen Verderb durch Hefen, Schimmelpilze und Bakterien ausgesetzt. Hingegen werden bei einer Saftgewinnung mit thermischer Zellöffnung Temperaturen von über 50°C angewendet, bei denen nur mehr thermophile Bakterien vermehrungsfähig sind. Ein Beispiel für ein derartiges thermisches Extraktionsverfahren ist die derzeit allgemein durchgeführte Extraktion von Zuckerrüben zum Zweck der Zuckerproduktion.Plant extracts and juices containing sugar are subject to microbiological spoilage by yeasts, molds and bacteria at temperatures up to 50 ° C, which are used in juice extraction with mechanical cell opening. On the other hand, temperatures of over 50 ° C are used for juice extraction with thermal cell opening, at which only thermophilic bacteria are able to reproduce. An example of such a thermal extraction process is the currently generally carried out extraction of sugar beet for the purpose of sugar production.

Bei dieser Extraktion wird aus den Rübenschnitzeln bei Temperaturen von 60°C bis 70°C die Extraktionslösung gewonnen. Unter diesen Bedingungen können thermophile Bakterien die im Rohstoff enthaltene Saccharose zu Glucose, Fructose, Säuren und gasförmigen Stoffwechselprodukten abbauen. Dies bewirkt außer dem unmittelbaren Saccharoseverlust auch noch zusätzliche Nachteile im Zuge der weiteren Saccharosegewinnung. Es muß eine stärkere Sirupverfärbung, ein erhöhter Bedarf an Alkalisierungsmitteln und ein erhöhter Anfall an Melasse in Kauf genommen werden.In this extraction, the extraction solution is extracted from the beet pulp at temperatures of 60 ° C to 70 ° C. Under these conditions, thermophilic bacteria can break down the sucrose contained in the raw material into glucose, fructose, acids and gaseous metabolic products. In addition to the immediate loss of sucrose, this also causes additional disadvantages in the course of further sucrose extraction. A stronger syrup discoloration, an increased need for alkalizing agents and an increased amount of molasses have to be accepted.

Daher werden thermophile Bakterien in Extraktionsanlagen meist dadurch bekämpft, daß dem Saftstrom periodisch oder kontinuierlich chemische Hilfsmittel, wie Formalin oder Dithiocarbamate, zugegeben werden. Sofern eine Zugabe solcher Mittel nicht erwünscht oder gesetzlich verboten ist, muß mit erhöhten Saccharoseverlusten gerechnet werden.Therefore, thermophilic bacteria in extraction plants are usually controlled by adding chemical auxiliaries, such as formalin or dithiocarbamates, to the juice stream periodically or continuously. If the addition of such agents is not desired or prohibited by law, increased sucrose losses must be expected.

Beim Auftreten von Bakterienstämmen, die Exo-Invertase produzieren, kann sich ein besonders hoher Saccharoseverlust ergeben, da Saccharose unkontrolliert in Glucose und Fructose gespalten wird. Es ist praktisch unmöglich, derartige Stämme allein durch Anwendung hoher Temperaturen wieder zu eliminieren, da das Rübengewebe mit Rücksicht auf die Abpreßbarkeit der extrahierten Schnitzel thermisch nur begrenzt belastet werden darf.If strains of bacteria that produce exo-invertase occur, there can be a particularly high loss of sucrose, since sucrose is split into glucose and fructose in an uncontrolled manner. It is practically impossible to eliminate such strains simply by using high temperatures, since the beet tissue may only be subjected to a limited thermal load in view of the extrudability of the extracted chips.

Ziel der vorliegenden Erfindung ist die Unterdrückung der Entwicklung unerwünschter thermophiler Bakterienstämme in zuckerhaltigen Pflanzenextrakten bzw. -säften ohne Verwendung chemischer Hilfsmittel.The aim of the present invention is to suppress the development of undesirable thermophilic bacterial strains in sugar-containing plant extracts or juices without the use of chemical auxiliaries.

Dieses Ziel wird erfindungsgemäß dadurch erreicht, daß auf die zuckerhaltigen wässerigen Medien ein Zusatzmittel auf Hopfenbasis bei Temperaturen zwischen 50°C und 80°C einwirken gelassen wird.This aim is achieved according to the invention in that an additive based on hops is allowed to act on the sugar-containing aqueous media at temperatures between 50 ° C. and 80 ° C.

Hopfen ist eine seit langem in der Bierbrauerei genutzte Lebensmittelkomponente, die dort aus Geschmacksgründen zugesetzt wird. Es ist bekannt, daß auch bei der Bierherstellung eine bakteriostatische Wirkung gegenüber gewissen Bakterien, nämlich gegenüber Milchsäurebakterien, zu beobachten ist. Diese Wirkung kommt bei der Temperatur der Hefegärung zur Entfaltung und stellt eine angenehme Randerscheinung dar, die nicht gezielt eingesetzt werden kann, da das Bier bei stärkerer Hofengabe zu bitter schmecken würde. Es wird also durch Hopfen die Entwicklung von Milchsäurebakterien, die ihrerseits die Hefegärung stören würden, in einem nicht beeinflußbaren Ausmaß unterbunden.Hops has long been used in the brewery as a food component, which is added there for taste reasons. It is known that a bacteriostatic action against certain bacteria, namely against lactic acid bacteria, can also be observed in beer production. This effect unfolds at the temperature of the yeast fermentation and is a pleasant side effect that cannot be used in a targeted manner, since the beer would taste too bitter if given more vigorously. Hop prevents the development of lactic acid bacteria, which in turn would interfere with yeast fermentation, to an extent that cannot be influenced.

In der Literaturstelle Chem. Abstr. Vol. 116, 1992, 254404d, wird der Einfluß verschiedener Faktoren, wie pH-Wert, Ionenstärke etc., auf die antibakterielle Wirkung von Hopfenpräparaten gegen das Milchsäurebakterium Lactobacillus brevis untersucht.In the literature reference Chem. Abstr. Vol. 116, 1992, 254404d, the influence of various factors, such as pH value, ionic strength, etc., for the antibacterial effect of hop preparations against the lactic acid bacterium Lactobacillus brevis.

Lactobacillus brevis vermehrt sich bei Temperaturen über 50°C nicht oder höchstens äußerst langsam.Lactobacillus brevis does not multiply or at most extremely slowly at temperatures above 50 ° C.

In Chem. Abstr. Vol. 83, 1975, 17104j, wird die Auswirkung bestimmter Strukturmerkmale der Hopfenbitterstoffe, wie des hydrophoben bzw. hydrophilen Anteils derselben, auf die bakteriostatische Wirkung der Hopfensubstanzen beschrieben. Gram-positive Bakterien sind auf die Hopfenbehandlung empfindlicher als gram-negative.In Chem. Abstr. Vol. 83, 1975, 17104j, the effect of certain structural features of hop bitter substances, such as the hydrophobic or hydrophilic portion thereof, on the bacteriostatic effect of the hop substances is described. Gram-positive bacteria are more sensitive to hops treatment than gram-negative ones.

Thermophile Bakterien, die sich bei Temperaturen über 50°C vermehren, werden hier nicht erwähnt.Thermophilic bacteria that multiply at temperatures above 50 ° C are not mentioned here.

Gemäß der US-PS 4 170 638 werden in desodorierenden Präparaten Hopfenprodukte zur Bekämpfung des Wachstums von gram-positiven Bakterien auf der Haut verwendet.According to US Pat. No. 4,170,638, hop products are used in deodorizing preparations to combat the growth of gram-positive bacteria on the skin.

Überraschenderweise ist nun die bakteriostatische Wirkung von Hopfen auch in heißen wässerigen Medien zu beobachten, wobei Bakterien, die bei der Bierbrauerei gar keine Rolle spielen, nämlich die thermophilen Bakterien, die sich im Temperaturbereich von 50°C bis 80°C entwickeln, bekämpft werden können.Surprisingly, the bacteriostatic effect of hops can now also be observed in hot aqueous media, bacteria which do not play a role in the brewery, namely the thermophilic bacteria which develop in the temperature range from 50 ° C to 80 ° C, can be controlled .

Somit erfolgt im vorliegenden Fall eine Konservierung von zuckerhaltigen wässerigen Medien, insbesondere zuckerhaltigen Extrakten und Säften, mit Hilfe eines seit langem in der Lebensmitteltechnologie bekannten Produktes und die leidige Verwendung von Formalin, die in letzter Zeit durch gesetzliche Auflagen in vielen Ländern eingeschränkt oder verboten ist, erübrigt sich zur Gänze.Thus, in the present case, the preservation of sugar-containing aqueous media, in particular sugar-containing extracts and juices, takes place with the help of a product that has long been known in food technology and the tiresome use of formalin, which has recently been restricted or prohibited by legal requirements in many countries. is completely unnecessary.

Bei den Temperaturen einer thermischen Extraktion, im Fall von Zuckerrüben bei 65°C bis 75°C, können sich thermophile Bakterien nur dann vermehren, wenn sie ihren Stoffwechsel ununterbrochen aufrecht erhalten können. Wird der Stoffwechsel blockiert, was z.B. durch die bakteriostatische Wirkung von Hopfenwirkstoff gegeben ist, kommt es infolge der hohen Temperaturen zum Absterben der vegetativen Keime. Dadurch wirkt Hopfen in heißen Zuckersäften auch bei periodischer Zugabe konservierend, wenn die Dosierpausen so gewählt werden, daß es nicht zum Wiederauskeimen neuer Sporen kommt.At the temperatures of a thermal extraction, in the case of sugar beet at 65 ° C to 75 ° C, thermophilic bacteria can only multiply if they can maintain their metabolism continuously. If the metabolism is blocked, which is due, for example, to the bacteriostatic effect of the hop active ingredient, the vegetative germs die as a result of the high temperatures. As a result, hops in hot sugar juices have a preservative effect even when added periodically if the dosing pauses are selected so that new spores do not germinate again.

Würde man Hopfen zur Konservierung von kaltem zuckerhaltigem Saft bei Temperaturen unter 50°C einsetzen, wäre das wirkungslos, weil dieser kalte Saft durch Hefen und Schimmelpilze verderben würde, deren Wachstum durch Hopfen nicht eingeschränkt wird.If hops were used to preserve cold sugary juice at temperatures below 50 ° C, this would be ineffective, because this cold juice would be spoiled by yeasts and molds, the growth of which is not restricted by hops.

Erst durch die Kombination des Hopfenzusatzes mit der Einwirkung von Temperaturen über 50°C wird eine durchgreifende Konservierung erzielt.A thorough preservation is only achieved by combining the hop additive with the effect of temperatures above 50 ° C.

Als zusätzlicher günstiger Effekt des Hopfenzusatzes hat sich außerdem herausgestellt, daß auch die unerwünschte Nitritbildung in den Extraktionslösungen dadurch unterbunden werden kann.An additional beneficial effect of the addition of hops has also been found to be that the undesired formation of nitrite in the extraction solutions can also be prevented.

Als Zusatzmittel auf Hopfenbasis kann jedes beliebige Hopfenprodukt, das seinen Wirkstoff in die Zuckerlösung abgibt, verwendet werden.Any hop product that releases its active ingredient into the sugar solution can be used as a hop-based additive.

Vorzugsweise wird als Zusatzmittel auf Hopfenbasis ein gelöstes oder emulgiertes Hopfenprodukt, vorzugsweise Hopfenextrakt, eingesetzt.A dissolved or emulsified hop product, preferably hop extract, is preferably used as the hop-based additive.

Ebenso können aber auch getrockneter Hopfen oder Hopfenpellets, Hopfenextrakt oder Brauereiabfälle, wie Hopfenreste enthaltende Bierhefe und/oder Hopfentrebern, verwendet werden.However, dried hops or hop pellets, hop extract or brewery waste, such as brewer's yeast containing hop residues and / or hop spent grains, can also be used.

Hopfenextrakte sind im Handel erhältlich. Die Produkte haben unterschiedliche Konsistenz, Farbe und Löslichkeit. Sie sind flüssig, zähflüssig oder fest, die Farbe kann von gelblich bis dunkelgrün variieren. Zur Löslichmachung ist manchmal neben Wasser auch ein Zusatz von Alkohol erforderlich.Hop extracts are commercially available. The products have different consistency, color and solubility. They are liquid, viscous or solid, the color can vary from yellowish to dark green. In addition to water, it is sometimes necessary to add alcohol to solubilize.

Als Extraktionsmittel sind flüssiges CO₂, Methylenchlorid und Alkohol bekannt.Liquid CO₂, methylene chloride and alcohol are known as extractants.

Zur Emulgierung von unlöslichem oder schwer löslichem Hopfenextrakt kann ein als Entschäumer in der Zuckerindustrie bekannter Sorbitanester verwendet werden.A sorbitan ester known as a defoamer in the sugar industry can be used to emulsify insoluble or sparingly soluble hop extract.

Da im Rahmen der vorliegenden Erfindung das Geschmacksspektrum keine Rolle spielt und nur die bakteriostatische Wirkung des Hopfens genutzt wird, können auch solche Extrakte genutzt werden, die wegen Fehlgeschmacks für die Bierbereitung untauglich oder mindertauglich sind.Since in the context of the present invention the taste spectrum is irrelevant and only the bacteriostatic effect of the hop is used, extracts can also be used which are unsuitable or unsuitable for beer production due to bad taste.

Gemäß einer bevorzugten Ausführungsform der vorliegenden Erfindung wird das Hopfen-Zusatzmittel während der thermischen Extraktion der Pflanzenteile einwirken gelassen.According to a preferred embodiment of the present invention, the hops additive is allowed to act during the thermal extraction of the plant parts.

Es wird dabei vorzugsweise der heißen (50°C - 80°C) Extraktionslösung ein flüssiger bzw. gelöster oder emulgierter Hopfenextrakt zugesetzt, der seine konservierende Wirkung so lange entfaltet, als die Temperatur der Lösung im oben genannten Bereich liegt.A liquid or dissolved or emulsified hop extract is preferably added to the hot (50 ° C - 80 ° C) extraction solution, which has its preserving effect as long as the temperature of the solution is in the above range.

Andererseits kann es sich als günstig erweisen, den zu extrahierenden Pflanzenteilen ein festes Hopfenprodukt, vorzugsweise getrockneten Hopfen, Hopfenpellets oder hopfenhaltige Brauereiabfälle, zuzusetzen. Die Wirkung entfaltet sich dadurch, daß gleichzeitig mit der Zuckerextraktion auch die Extraktion des Hopfenwirkstoffes in den heißen Saft erfolgt. Beim Abpressen der extrahierten Pflanzenreste werden dann mit denselben auch die Reste des Hopfen-Zusatzmittels entfernt.On the other hand, it may prove advantageous to add a solid hop product, preferably dried hops, hop pellets or hop-containing brewery waste, to the parts of the plants to be extracted. The effect unfolds in that the extraction of the hop active ingredient into the hot juice takes place simultaneously with the sugar extraction. When the extracted plant residues are pressed off, the residues of the hops additive are then also removed therewith.

Bei kontinuierlicher Dosierung von Hopfenprodukten kann unter Inkaufnahme laufender Hilfsmittelkosten ein Bakterienwachstum dauernd unterbunden werden.With continuous dosing of hop products, bacterial growth can be permanently prevented by accepting ongoing aid costs.

Bei periodischer Dosierung kann kurzzeitig eine Eliminierung bestimmter Bakterienstämme erfolgen, wobei es nach dem Absetzen der Dosierung zum Auskeimen von Sporen kommt, die bisher schon in der Lösung enthalten waren, sich jedoch in Anwesenheit der anderen Mikroorganismen nicht entwickelt haben.With periodic dosing, certain bacterial strains can be briefly eliminated, and after stopping the dosing spores germinate that were previously contained in the solution, but did not develop in the presence of the other microorganisms.

Ein weiterer Aspekt der vorliegenden Erfindung liegt darin, bei einem Verfahren zur Behandlung von Zuckerlösungen, vorzugsweise von Saccharose- bzw. Glucoselösungen oder saccharose- bzw. glucosehaltigen Säften, in Membranbehandlungs- und/oder Ionentauscherverfahren die Membranen und/oder Ionentauscher mit Hilfe des Zusatzmittels auf Hopfenbasis vor Bakterienbefall zu schützen. Die genannten Anlagenteile sind in dieser Hinsicht besonders gefährdet und können eine Quelle von Zuckerverlusten ebenso wie der Verseuchung ganzer Produktionsketten darstellen.Another aspect of the present invention is that in a method for treating sugar solutions, preferably sucrose or glucose solutions or sucrose or glucose-containing juices, in membrane treatment and / or ion exchange processes, the membranes and / or ion exchangers with the aid of the additive To protect the hops base from bacteria. The plant components mentioned are particularly at risk in this regard and can be a source of sugar losses as well as the contamination of entire production chains.

Das Zusatzmittel kann mit der Zuckerlösung an die zu schützenden Anlagenteile herangebracht werden oder es kann in Form einer getrennten Zugabe direkt auf diese Anlageteile aufgebracht werden.The additive can be brought to the parts of the plant to be protected with the sugar solution or it can be applied directly to these parts of the plant in the form of a separate addition.

Die konservierende Wirkung des Hopfens in heißen zuckerhaltigen Säften wird in den folgenden Anwendungsbeispielen erläutert:The preservative effect of hops in hot sugary juices is explained in the following application examples:

Beispiel 1:Example 1:

Rübensaft mit 16 % Trockensubstanz aus einer großtechnischen Extraktionsanlage wird mit einer Durchflußrate von 1 Gefäßvolumen pro Stunde durch ein 22L-Gefäß mit Rührwerk geleitet und dabei auf 68-80°C temperiert. Zwischen Zu- und Ablauf ergibt sich eine vom Grad der Bakterieninfektion abhängige pH-Differenz, wie sie z.B. die nachstehende Beispielstabelle zeigt. Beim kontinuierlichen Zupumpen von Hopfenextrakt in einer Menge von 1/10000 des Gefäßinhalts pro Stunde, in der nachstehenden Tabelle ab 14:18:00, verkleinert sich die pH-Differenz durch verminderte Stoffwechseltätigkeit der Mikroorganismen von ca. 0,5 auf ca. 0,15, also sehr wesentlich: Uhrzeit pH Zulauf pH Ablauf Differenz 13:40:00 5,69 5,20 0,49 13:53:00 5,68 5,20 0,48 13:59:00 5,70 5,20 0,50 14:05:00 5,68 5,20 0,48 14:18:00 5,67 5,17 0,50 Hopfenzusatz kontinuierlich 14:50:00 5,70 5,19 0,51 15:59:00 5,65 5,21 0,44 16:19:00 5,60 5,23 0,37 16:31:00 5,57 5,25 0,32 16:50:00 5,56 5,27 0,29 17:16:00 5,59 5,31 0,28 17:54:00 5,65 5,39 0,26 18:19:00 5,68 5,43 0,25 18:32:00 5,68 5,45 0,23 19:03:00 5,68 5,49 0,19 19:35:00 5,68 5,51 0,17 20:25:00 5,71 5,53 0,18 21:47:00 5,70 5,55 0,15 22:25:00 5,72 5,56 0,16 Beet juice with 16% dry matter from a large-scale extraction plant is passed through a 22L vessel with an agitator at a flow rate of 1 vessel volume per hour and is heated to 68-80 ° C. Between the inflow and outflow there is a pH difference depending on the degree of bacterial infection, as shown, for example, in the example table below. When the hop extract is pumped in continuously in an amount of 1/10000 of the vessel content per hour, in the table below from 14:18:00, the pH difference decreases from approx. 0.5 to approx. 15, so very essential: Time pH feed pH drain difference 13:40:00 5.69 5.20 0.49 13:53:00 5.68 5.20 0.48 13:59:00 5.70 5.20 0.50 14:05:00 5.68 5.20 0.48 14:18:00 5.67 5.17 0.50 hop addition continuously 14:50:00 5.70 5.19 0.51 15:59:00 5.65 5.21 0.44 16:19:00 5.60 5.23 0.37 16:31:00 5.57 5.25 0.32 16:50:00 5.56 5.27 0.29 17:16:00 5.59 5.31 0.28 17:54:00 5.65 5.39 0.26 18:19:00 5.68 5.43 0.25 18:32:00 5.68 5.45 0.23 19:03:00 5.68 5.49 0.19 19:35:00 5.68 5.51 0.17 20:25:00 5.71 5.53 0.18 21:47:00 5.70 5.55 0.15 10:25:00 p.m. 5.72 5.56 0.16

Beispiel 2:Example 2:

Rübensaft wird wie in Beispiel 1 durch ein Gefäß geleitet. Der Zulauf wird plötzlich gestoppt, wodurch eine vom Grad der Bakterientätigkeit abhängige pH-Absenkung einsetzt, in der Beispieltabelle ab 13:42:06, in der Größenordnung von 0,04-0,05 pH-Einheiten pro 6 min.Beet juice is passed through a vessel as in Example 1. The inflow is suddenly stopped, as a result of which a pH reduction dependent on the degree of bacterial activity begins, in the example table from 13:42:06, in the order of 0.04-0.05 pH units per 6 min.

Beim einmaligen Zusatz von Hopfenextrakt in einer Menge von 1/20000 des Gefäßinhalts, in der nachstehenden Tabelle um 13:48:24, stoppt der pH-Abfall innerhalb von 13 min: Uhrzeit pH im Gefäß pH Abfall pro 6 min 13:16:58 5,40 13:23:16 5,40 0,00 13:29:34 5,39 -0,01 13:35:50 5,39 0,00 Zulauf ab 13:42:06 5,34 -0,05 13:48:24 5,30 -0,04 Hopfenzusatz einmalig 13:54:42 5,26 -0,04 14:01:00 5,26 0,00 14:07:18 5,26 0,00 14:13:34 5,25 -0,01 When hop extract is added once in a quantity of 1/20000 of the contents of the vessel, in the table below at 13:48:24, the pH drop stops within 13 min: Time pH in the vessel pH drop per 6 min 13:16:58 5.40 13:23:16 5.40 0.00 13:29:34 5.39 -0.01 13:35:50 5.39 0.00 inflow from 13:42:06 5.34 -0.05 13:48:24 5.30 -0.04 one-time hop addition 13:54:42 5.26 -0.04 14:01:00 5.26 0.00 14:07:18 5.26 0.00 14:13:34 5.25 -0.01

Beispiel 3:Example 3:

Rübensaft wird wie in Beispiel 1 durch ein Gefäß geleitet. Der Zulauf wird plötzlich gestoppt, wodurch eine vom Grad der Bakterientätigkeit abhängige pH-Absenkung einsetzt, in der Beispieltabelle um 17:46:20, in der Höhe von - 0,04 pH-Einheiten pro 6 min. Beim einmaligen Zusatz eines anderen, zweiten Hopfenextraktpräparats in einer Menge von 1/40000 des Gefäßinhalts, in der nachstehenden Tabelle um 17:52:38, stoppt der pH-Abfall innerhalb von 6 min: Uhrzeit pH Gefäß pH Abfall pro 6 min 17:27:30 5,29 17:33:48 5,29 0,00 17:40:04 5,29 0,00 Zulauf ab 17:46:20 5,28 -0,01 17:52:38 5,24 -0,04 Hopfenzusatz einmalig 17:58:54 5,25 0,01 18:05:12 5,25 0,00 18:11:28 5,26 0,01 18:17:46 5,26 0,00 18:24:03 5,26 0,00 18:30:19 5,27 0,01 18:36:37 5,27 0,00 Beet juice is passed through a vessel as in Example 1. The inflow is suddenly stopped, as a result of which a pH reduction dependent on the degree of bacterial activity begins, in the example table at 17:46:20, in the amount of - 0.04 pH units per 6 min. When adding another, second hop extract preparation in a quantity of 1/40000 of the contents of the vessel, in the table below at 17:52:38, the pH drop stops within 6 min: Time pH vessel pH drop per 6 min 17:27:30 5.29 17:33:48 5.29 0.00 17:40:04 5.29 0.00 inflow from 17:46:20 5.28 -0.01 17:52:38 5.24 -0.04 one-time hop addition 17:58:54 5.25 0.01 18:05:12 5.25 0.00 18:11:28 5.26 0.01 18:17:46 5.26 0.00 18:24:03 5.26 0.00 18:30:19 5.27 0.01 18:36:37 5.27 0.00

Beispiel 4:Example 4:

In diesem Beispiel wird die Wirkung von Hopfenextrakt in einer technischen Rübenextraktionsanlage demonstriert:In this example, the effect of hop extract is demonstrated in a technical beet extraction plant:

Eine kontinuierliche Rübenextraktionsanlage für eine Verarbeitung von 10 000 t Rüben pro Tag, bestehend aus einem Extraktionsturm und drei Gegenstrom-Schnitzelmaischen, wird ohne Formalinzusatz betrieben. Das in den drei Maischen erzeugte Gemisch aus Rübenschnitzeln und Saft wird mit Hilfe von Pumpen in den Extraktionsturm gepumpt und der Saft wird aus dem Extraktionsturm in die drei Maischen abgezogen. Bei der Betriebstemperatur von 70°C ergibt sich eine Säurebildung in der Extraktionsanlage, welche in einem Milchsäuregehalt des gewonnenen Rohsaftes von 600 mg/l zum Ausdruck kommt.A continuous beet extraction plant for processing 10,000 tons of beets per day, consisting of an extraction tower and three counter-current pulp mashes, is operated without the addition of formalin. The mixture of beet pulp and juice produced in the three mashes is pumped into the extraction tower by means of pumps and the juice is drawn off from the extraction tower into the three mashes. At the operating temperature of 70 ° C there is an acid formation in the extraction system, which is expressed in a lactic acid content of the raw juice obtained of 600 mg / l.

Es wird an dieser Stelle erwähnt, daß auch thermophile Bakterien als Stoffwechselprodukte Milchsäure bilden, sodaß eine Milchsäuremessung in dem heißen Saft als Maß für den Befall durch thermophile Bakterien herangezogen werden kann. Außerdem wird festgehalten, daß als Nebenerscheinung durch den Bakterienbefall eine gute Abpreßbarkeit der Preßschnitzel erreicht wird. Im vorliegenden Fall handelt es sich um eine Abpreßbarkeit auf etwa 28 % Trockensubstanz. Diese gute Abpreßbarkeit ist vor allem dann von Vorteil, wenn die Schnitzel thermisch auf 10 % - 12 % Wassergehalt getrocknet werden sollen.It is mentioned at this point that thermophilic bacteria also form lactic acid as metabolic products, so that a lactic acid measurement in the hot juice can be used as a measure of the infestation by thermophilic bacteria. In addition, it is noted that as a by-product of the bacterial attack, a good squeeze-out of the pressed chips is achieved. In the present case it is a squeezability to about 28% dry matter. This good squeeze is particularly advantageous when the chips are to be thermally dried to a water content of 10% - 12%.

Durch direkte Dosierung eines auf 50°C erwärmten Hopfenextrakts in einer Menge von 3 kg/h in die Saugleitung einer Schnitzelpumpe wird der Milchsäuregehalt des Rohsaftes in den unteren Teilbereichen der Extraktionsanlage auf 300 mg/l abgesenkt, ohne daß die Abpreßbarkeit der Preßschnitzel abfällt. Dies vermindert den Zuckerverlust in der Anlage erheblich, ohne zu Schwierigkeiten bei der Abpressung der Schnitzel zu führen.By direct dosing of a hop extract heated to 50 ° C in an amount of 3 kg / h into the suction line of a shredder pump, the lactic acid content of the raw juice in the lower parts of the extraction system is reduced to 300 mg / l without the squeezeability of the pressed shavings falling. This considerably reduces the sugar loss in the system without causing difficulties in pressing the chips.

Beispiel 5Example 5

Eine kontinuierliche Rübenextraktionsanlage für eine Verarbeitung von 10 000 t Rüben pro Tag, bestehend aus einem Extraktionsturm und einer Gegenstrom-Schnitzelmaische, wird ohne Formalinzusatz betrieben. Bei der Betriebstemperatur von 70°C ergibt sich eine Säurebildung in der Extraktionsanlage, welche in einem Milchsäuregehalt des gewonnenen Rohsaftes von 450 mg/l zum Ausdruck kommt. Die Abpreßbarkeit der Schnitzel liegt bei 28 % Trockensubstanz. Durch Dosierung eines mit Hilfe von Sorbitanester emulgierten Hopfenextrakts in einer Menge von 2 kg/h in 3 %-iger wässeriger Verdünnung über eine Dosierungs-Ringzuleitung in der Mitte des Extraktionsturms wird der Milchsäuregehalt des Rohsaftes in den unteren Teilbereichen der Extraktionsanlage auf 200 mg/l abgesenkt, ohne daß die Abpreßbarkeit der Preßschnitzel abfällt.A continuous beet extraction plant for the processing of 10,000 t of beets per day, consisting of an extraction tower and a countercurrent pulp mash, is operated without the addition of formalin. At the operating temperature of 70 ° C there is an acid formation in the extraction system, which is expressed in a lactic acid content of the raw juice obtained of 450 mg / l. The pulp can be pressed out at 28% dry matter. By dosing a hop extract emulsified with the aid of sorbitan ester in a quantity of 2 kg / h in 3% aqueous dilution via a metering ring feed line in the middle of the extraction tower, the lactic acid content of the raw juice in the lower parts of the extraction system is increased to 200 mg / l lowered without the pressing ability of the pressing chips dropping.

Claims (9)

Verfahren zur Hemmung thermophiler Mikroorganismen in Gegenwart zuckerhaltiger wässeriger Medien, dadurch gekennzeichnet, daß auf die zuckerhaltigen wässerigen Medien ein Zusatzmittel auf Hopfenbasis bei Temperaturen zwischen 50°C und 80°C einwirken gelassen wird.Process for inhibiting thermophilic microorganisms in the presence of sugar-containing aqueous media, characterized in that an additive based on hops is allowed to act on the sugar-containing aqueous media at temperatures between 50 ° C and 80 ° C. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß zuckerhaltige Pflanzenteile, insbesondere von Zuckerrüben oder Zuckerrohr, in Gegenwart des Zusatzmittels auf Hopfenbasis thermisch extrahiert werden.Process according to claim 1, characterized in that sugar-containing parts of plants, in particular sugar beet or sugar cane, are thermally extracted in the presence of the hop-based additive. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß als Zusatzmittel auf Hopfenbasis ein gelöstes oder emulgiertes Hopfenprodukt, vorzugsweise Hopfenextrakt, verwendet wird.A method according to claim 1 or 2, characterized in that a dissolved or emulsified hop product, preferably hop extract, is used as the hop-based additive. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß als Zusatzmittel auf Hopfenbasis ein festes Hopfenprodukt, vorzugsweise getrockneter Hopfen oder Hopfenpellets, oder Brauereiabfälle, wie Hopfenreste enthaltende Bierhefe und/oder Hopfentrebern, verwendet wird.Process according to Claim 1 or 2, characterized in that a solid hop product, preferably dried hops or hop pellets, or brewery waste such as brewer's yeast and / or hop spent grains, is used as the hop-based additive. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß der Extraktionslösung Hopfenextrakt in flüssiger oder emulgierter Form zugesetzt wird.Method according to one of claims 1 to 3, characterized in that hop extract is added to the extraction solution in liquid or emulsified form. Verfahren nach einem der Ansprüche 1, 2 oder 4, dadurch gekennzeichnet, daß den zu extrahierenden Pflanzenteilen ein festes Zusatzmittel auf Hopfenbasis zugesetzt wird.Method according to one of claims 1, 2 or 4, characterized in that a solid additive based on hops is added to the parts of the plants to be extracted. Verfahren nach einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, daß bei kontinuierlich geführter Extraktion der Hopfenzusatz kontinuierlich zugeführt wird.Method according to one of claims 1 to 6, characterized in that the hop additive is fed continuously in the case of continuously carried out extraction. Verfahren nach einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, daß bei kontinuierlich geführter Extraktion der Hopfenzusatz periodisch erfolgt.Method according to one of claims 1 to 6, characterized in that the hop addition is carried out periodically with continuous extraction. Verfahren nach Anspruch 1 zur Behandlung von Zuckerlösungen, vorzugsweise von Saccharose- bzw. Glucoselösungen oder saccharose- bzw. glucosehaltigen Säften in Membranbehandlungs- und/oder Ionentauscherverfahren, dadurch gekennzeichnet, daß die Membranen und/oder Ionentauscher mit Hilfe des Zusatzmittels auf Hopfenbasis vor Bakterienbefall geschützt werden.A method according to claim 1 for the treatment of sugar solutions, preferably sucrose or glucose solutions or sucrose or glucose-containing juices in membrane treatment and / or ion exchange processes, characterized in that the membranes and / or ion exchangers are protected against bacterial attack with the aid of the hop-based additive become.
EP95890071A 1994-05-06 1995-04-06 Process to stop the growth of thermophilic microorganism in an aqueous sugar containing medium Expired - Lifetime EP0681029B1 (en)

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US7910140B2 (en) 2002-05-17 2011-03-22 S.S. Steiner, Inc. Application for hop acids as anti-microbial agents
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US8142819B2 (en) 2002-10-21 2012-03-27 Metaproteomics, Llc Synergistic compositions that treat or inhibit pathological conditions associated with inflammatory response
WO2004081236A1 (en) * 2003-03-11 2004-09-23 Zuckerforschung Tulln Gesellschaft M.B.H. Method for producing sugar and saccharated products from saccharated plant materials
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DK0681029T3 (en) 1997-10-06
ATA95194A (en) 1998-04-15
GR3024318T3 (en) 1997-10-31
AT404469B (en) 1998-11-25
HU218863B (en) 2000-12-28
CZ282983B6 (en) 1997-12-17
EP0681029A3 (en) 1996-03-06
HU9501326D0 (en) 1995-06-28
ES2106629T3 (en) 1997-11-01
PL308470A1 (en) 1995-11-13
PL180001B1 (en) 2000-11-30
ATE156194T1 (en) 1997-08-15
CZ115795A3 (en) 1995-12-13
SK58595A3 (en) 1996-01-10
HUT72485A (en) 1996-04-29
SK281480B6 (en) 2001-04-09
DE59500431D1 (en) 1997-09-04
EP0681029B1 (en) 1997-07-30
SI0681029T1 (en) 1997-12-31

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