EP0681029B1 - Procédé pour déloquer la croissance des microorganismes thermophiles, en milieux aqueux sucrés - Google Patents

Procédé pour déloquer la croissance des microorganismes thermophiles, en milieux aqueux sucrés Download PDF

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Publication number
EP0681029B1
EP0681029B1 EP95890071A EP95890071A EP0681029B1 EP 0681029 B1 EP0681029 B1 EP 0681029B1 EP 95890071 A EP95890071 A EP 95890071A EP 95890071 A EP95890071 A EP 95890071A EP 0681029 B1 EP0681029 B1 EP 0681029B1
Authority
EP
European Patent Office
Prior art keywords
hop
sugar
based additive
extraction
hops
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP95890071A
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German (de)
English (en)
Other versions
EP0681029A3 (fr
EP0681029A2 (fr
Inventor
Günter Dipl.-Ing. Dr. Pollach
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zuckerforschung Tulln GmbH
Original Assignee
Zuckerforschung Tulln GmbH
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Publication date
Application filed by Zuckerforschung Tulln GmbH filed Critical Zuckerforschung Tulln GmbH
Priority to SI9530016T priority Critical patent/SI0681029T1/xx
Publication of EP0681029A2 publication Critical patent/EP0681029A2/fr
Publication of EP0681029A3 publication Critical patent/EP0681029A3/fr
Application granted granted Critical
Publication of EP0681029B1 publication Critical patent/EP0681029B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • 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 , Roger that.
  • 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 to the bacteriostatic effect of the active hops, for example, 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 CO 2 , 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 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. 0 due to reduced metabolic activity of the microorganisms.
  • 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.

Landscapes

  • 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)
  • Non-Alcoholic Beverages (AREA)
  • Saccharide Compounds (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Purification Treatments By Anaerobic Or Anaerobic And Aerobic Bacteria Or Animals (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Claims (9)

  1. Procédé destiné à bloquer la croissance de microorganismes thermophiles en présence de milieux aqueux sucrés, caractérisé en ce qu'on laisse agir, sur les milieux aqueux sucrés, un additif à base de houblon à des températures comprises entre 50 °C et 80 °C.
  2. Procédé selon la revendication 1, caractérisé en ce que des parties de plantes contenant du sucre, en particulier de betteraves à sucre ou de canne à sucre, sont extraites thermiquement en présence de l'additif à base de houblon.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce qu'on utilise'comme additif à base de houblon un produit de houblon dissous ou émulsifié, de préférence de l'extrait de houblon.
  4. Procédé selon la revendication 1 ou 2, caractérisé en ce qu'on utilise comme additif à base de houblon un produit de houblon solide, de préférence du houblon séché ou des granulés de houblon, ou des déchets de brasserie, tels que de la levure de bière contenant des restes de houblon et/ou des drêches de houblon.
  5. Procédé selon l'une des revendications 1 à 3, caractérisé en ce qu'on ajoute à la solution d'extraction de l'extrait de houblon sous forme liquide ou émulsifiée.
  6. Procédé selon l'une des revendications 1, 2 ou 4, caractérisé en ce qu'on ajoute aux parties de plantes à extraire un additif solide à base de houblon.
  7. Procédé selon l'une des revendications 1 à 6, caractérisé en ce qu'en cas d'extraction conduite en continu, l'ajout de houblon est envoyé en continu.
  8. Procédé selon l'une des revendications 1 à 6, caractérisé en ce qu'en cas d'extraction conduite en continu, l'ajout de houblon s'effectue périodiquement.
  9. Procédé selon la revendication 1 pour le traitement de solutions sucrées, de préférence de solutions de saccharose ou de jus contenant du saccharose ou du glucose dans des procédés de traitement sur membrane et/ou d'échange d'ions, caractérisé en ce que les membranes et/ou les échangeurs d'ions sont protégés de l'attaque des bactéries à l'aide de l'additif à base de houblon.
EP95890071A 1994-05-06 1995-04-06 Procédé pour déloquer la croissance des microorganismes thermophiles, en milieux aqueux sucrés Expired - Lifetime EP0681029B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SI9530016T SI0681029T1 (en) 1994-05-06 1995-04-06 Process to stop the growth of thermophilic microorganism in an aqueous sugar containing medium

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT951/94 1994-05-06
AT0095194A AT404469B (de) 1994-05-06 1994-05-06 Verfahren zur konservierung von zuckerhaltigen pflanzenextrakten- bzw. säften

Publications (3)

Publication Number Publication Date
EP0681029A2 EP0681029A2 (fr) 1995-11-08
EP0681029A3 EP0681029A3 (fr) 1996-03-06
EP0681029B1 true EP0681029B1 (fr) 1997-07-30

Family

ID=3503581

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95890071A Expired - Lifetime EP0681029B1 (fr) 1994-05-06 1995-04-06 Procédé pour déloquer la croissance des microorganismes thermophiles, en milieux aqueux sucrés

Country Status (11)

Country Link
EP (1) EP0681029B1 (fr)
AT (2) AT404469B (fr)
CZ (1) CZ282983B6 (fr)
DE (1) DE59500431D1 (fr)
DK (1) DK0681029T3 (fr)
ES (1) ES2106629T3 (fr)
GR (1) GR3024318T3 (fr)
HU (1) HU218863B (fr)
PL (1) PL180001B1 (fr)
SI (1) SI0681029T1 (fr)
SK (1) SK281480B6 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7553504B2 (en) 2004-02-23 2009-06-30 Rigby-Segal Feeds containing hop acids and uses thereof as supplements in animal feeds
DE19846432B4 (de) * 1997-10-10 2010-07-08 S.S. Steiner, Inc. Verwendung von Hopfenextrakt als Antibiotikum

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6051075A (en) * 1996-11-15 2000-04-18 Amalgamated Research, Inc. Process for sugar beet juice clarification
AT406377B (de) * 1997-11-18 2000-04-25 Tulln Zuckerforschung Gmbh Verfahren zur konservierung von zucker-dicksaft
DE19909827A1 (de) 1999-03-05 2000-09-07 Betatec Hopfenprodukte Gmbh Verfahren zur Bekämpfung von Mikroorganismen in einem zuckerhaltigen, wässrigen Prozeßmedium
WO2000056938A1 (fr) * 1999-03-19 2000-09-28 Zuckerforschung Tulln Gesellschaft M.B.H. Procede pour la conservation de sirop entrepose dans une cuve
AT500496B8 (de) * 2000-05-16 2007-02-15 Tulln Zuckerforschung Gmbh Verfahren zur hemmung von thermophilen mikroorganismen in zuckerhaltigen medien
US8142819B2 (en) 2002-10-21 2012-03-27 Metaproteomics, Llc Synergistic compositions that treat or inhibit pathological conditions associated with inflammatory response
US20040115290A1 (en) 2001-06-20 2004-06-17 Tripp Matthew L. Modulation of inflammation by hops fractions and derivatives
US7815944B2 (en) 2001-06-20 2010-10-19 Metaproteomics, Llc Anti-inflammatory pharmaceutical compositions for reducing inflammation and the treatment of prevention of gastric toxicity
US8168234B2 (en) 2001-06-20 2012-05-01 Metaproteomics, Llc Compositions that treat or inhibit pathological conditions associated with inflammatory response
US8206753B2 (en) 2001-06-20 2012-06-26 Metaproteomics, Llc Anti-inflammatory botanical products for the treatment of metabolic syndrome and diabetes
US7901714B2 (en) 2001-06-20 2011-03-08 Metaproteomics, Llp Treatment modalities for autoimmune diseases
US7901713B2 (en) 2001-06-20 2011-03-08 Metaproteomics, Llc Inhibition of COX-2 and/or 5-LOX activity by fractions isolated or derived from hops
US8158160B2 (en) 2001-11-13 2012-04-17 Eric Hauser Kuhrts Anti-inflammatory cyclooxygenase inhibitors
EP1505998B1 (fr) 2002-05-17 2014-07-09 S.S. Steiner, Inc. Amelioration de l'application des acides hop comme agents antimicrobiens
NZ539642A (en) 2002-10-21 2007-01-26 Metaproteomics Llc Compositions containing extracts from hops in combination with a second component for treating inflammatory response
AT502601A1 (de) * 2003-03-11 2007-04-15 Tulln Zuckerforschung Gmbh Verfahren zur herstellung von zucker oder zuckerhaltigen produkten aus zuckerhaltigen pflanzlichen rohstoffen
ATE421357T1 (de) 2003-05-22 2009-02-15 Metaproteomics Llc Entzündungshemmende arzneizubereitungen zur entzündungsverminderung und die therapie oder die prophylaxe von der gastrischen toxizität
EP2248532A1 (fr) 2005-08-09 2010-11-10 Metaproteomics, LLP Modulation des proteines kinases à l'aide de produits à base de houblon et d'acacia
ITRM20060157A1 (it) * 2006-03-22 2007-09-23 Nalco Italiana S R L Metodo per il controllo dell infezione batterica nel processo di produzione dello zucchero
DE102007014057A1 (de) * 2007-03-21 2008-09-25 Beta Tec Hopfenprodukte Gmbh Verfahren zur Herstellung von Stärke
DE102007001319B4 (de) * 2007-01-02 2009-12-31 Betatec Hopfenprodukte Gmbh Verfahren zur Herstellung von Stärke
MX2009010049A (es) 2007-03-19 2010-03-04 Metaproteomics Llc Metodos y composiciones para promover la salud de huesos y articulaciones.
WO2008140842A1 (fr) 2007-05-11 2008-11-20 Metaproteomics, Llc Procédés et compositions pour détoxification de métaux lourds
WO2009099646A1 (fr) 2008-02-08 2009-08-13 Haas, John, I. Compositions et procédés pour lutter contre les arachnides
AU2014203897A1 (en) 2013-01-07 2015-07-23 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
EP2777395A1 (fr) 2013-03-14 2014-09-17 S.S. Steiner, Inc. Nettoyage d'installation
CA3043388A1 (fr) 2018-05-14 2019-11-14 John I. Hass, Inc. Compositions et methodes de controle d'infestation d'un acarien parasitaire des abeilles domestiques

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4170638A (en) * 1976-11-05 1979-10-09 S. S. Steiner, Inc. Method for producing a deodorant
SU1158572A1 (ru) * 1983-12-26 1985-05-30 Ki T I Pishchevoj Promy Min Vy "cпocoб пpигotobлehия пиbhoгo cуcлa"
JPH0698738A (ja) * 1992-01-20 1994-04-12 Asama Kasei Kk 食品用保存剤

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19846432B4 (de) * 1997-10-10 2010-07-08 S.S. Steiner, Inc. Verwendung von Hopfenextrakt als Antibiotikum
US7553504B2 (en) 2004-02-23 2009-06-30 Rigby-Segal Feeds containing hop acids and uses thereof as supplements in animal feeds

Also Published As

Publication number Publication date
HU218863B (hu) 2000-12-28
HU9501326D0 (en) 1995-06-28
GR3024318T3 (en) 1997-10-31
ATE156194T1 (de) 1997-08-15
PL308470A1 (en) 1995-11-13
AT404469B (de) 1998-11-25
DE59500431D1 (de) 1997-09-04
ES2106629T3 (es) 1997-11-01
HUT72485A (en) 1996-04-29
CZ115795A3 (en) 1995-12-13
SK281480B6 (sk) 2001-04-09
SK58595A3 (en) 1996-01-10
ATA95194A (de) 1998-04-15
SI0681029T1 (en) 1997-12-31
EP0681029A3 (fr) 1996-03-06
DK0681029T3 (da) 1997-10-06
PL180001B1 (en) 2000-11-30
EP0681029A2 (fr) 1995-11-08
CZ282983B6 (cs) 1997-12-17

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