KR830009738A - 알코올을 함유하지 않은 술의 제조방법 - Google Patents

알코올을 함유하지 않은 술의 제조방법 Download PDF

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KR830009738A
KR830009738A KR1019820001711A KR820001711A KR830009738A KR 830009738 A KR830009738 A KR 830009738A KR 1019820001711 A KR1019820001711 A KR 1019820001711A KR 820001711 A KR820001711 A KR 820001711A KR 830009738 A KR830009738 A KR 830009738A
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alcohol
yeast
liquid
free
acid
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KR1019820001711A
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KR890002166B1 (ko
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추르 프릿츠
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에프·추르 에이·헤링
브라우어레이 펠드츠레첸
에이.헤링
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Application filed by 에프·추르 에이·헤링, 브라우어레이 펠드츠레첸, 에이.헤링 filed Critical 에프·추르 에이·헤링
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Alcoholic Beverages (AREA)
  • Seasonings (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

내용 없음

Description

알코올을 함유하지 않은 술의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (10)

  1. 효모냄새가 나면서 알코올을 함유하지 않은 술을 제조함에 있어서, 실질적으로 알코올 발효가 일어나지 않는 낮은 온도에서, 영양물이나 풍미물질(flavour substance)과 물을 혼합하여서 제조한 영양물이나 풍미질을 함유하고 있는 수용액과 발효공정에서 제거되었으며 발효된 액체로부터 분리된 효모를 액체내에 효모의 방향물질이 분산될 때까지 접촉시켜서 제조함을 특징으로한 알코올을 함유하지 않은 술의 제조방법.
  2. 제1항에 있어서, 수용액으로 가공된 맥아즙이나 포도즙 또는 과실즙과 같이 효모와 발효하여 알코올성 술을 얻을 수 있으며 임의로 희석하거나 능축시킬 수 있는 수용액을 사용함을 특징으로한 알코올을 함유하지 않은 술의 제조방법.
  3. 제1항에 있어서, 유장(whey)과 같이 효모와 발효하지 않고 알코올성 술을 만들 수 있으며 임의로 희석하거나 농축할 수 있는 수용액을 사용함을 특징으로한 알코올을 함유하지 않은 술의 제조방법.
  4. 제1-3항 중 어느 한가지 항에 있어서, 액체와 효모를 접촉시킨 후나 접촉시키기 전에 산소가 없거나 살균되었으며 임의로 연화시킨 물로 희석하여서, 액체와 효모를 발효시킨 후에 수득될 수 있을 정도로 액체내에 있는 건성 물질의 함량을 감소시킴을 특징으로한 알코올을 함유하지 않은 술의 제조방법.
  5. 제1-4항 중 어느 한가지 항에 있어서, 액체와 효모를 접촉시키기 전에 미생물학적으로 산성화시키거나 말산, 젖산 또는 타르타르 산과 같이 묽은 황산이나 가식산을 사용하여 액체의 pH 값을 감소시킴을 특징으로 한 알코올을 함유하지 않은 술의 제조방법.
  6. 제1-5항 중 어느 한가지 항에 있어서, 발효공정에서 제거한 후에 즉시 물을 함유하지 않은 효모(non-watred yeast)와 액체를 접촉시키는 것이 바람직함을 특징으로한 알코올을 함유하지 않은 술의 제조방법.
  7. 제1항에 있어서, pH가 3-6(가능한 4가 좋다)이고 건성 물질의 함량이 중량비로 30% 이하(6-12% 특히 6%가 좋다)인 가공 맥아즙을 3℃ 이하의 온도(0℃ 이하, 특히 (-0.4)-(-0.5)℃가 좋다)로 냉각시킨 후에 냉각된 가공 맥아즙 헥토리터당 발효된 맥주로부터 완전히 분리하여 수분을 함유하지 않고 농축된 효모액을 0.1-4리터(1리터가 좋다) 첨가한 다음, 이 혼합물을 똑같은 온도에서 간헐적으로 혹은 연속적으로 혼합하여 약 48시간 동안 가공 맥아즙과 충분히 접촉시켜서 형성된 알코올을 함유하지 않은 맥주로부터 효모를 앞에서 언급한 온도에서 흔적없이 분리하여 제조함을 특징으로 한 알코올을 함유하지 않은 술의 제조방법.
  8. 제7항에 있어서, 적절한 외부 압력하에서 이산화탄소로 기품을 일으키게 하거나 이산화탄소를 침투시키므로써 가공 맥아즙과 효모의 혼합물에 이산화탄소를 과포화시킴을 특징으로한 알콜을 함유하지 않은 술의 제조방법.
  9. 제7항이나 8항에 있어서, 가공 맥아즙의 pH 값과 건성 물질의 함량을 묽은 황산이나 가식산 또는 미생물학적으로 제조한 젖산용액으로 조절하되, 이때 사용된 산은 산소가 함유되어 있지 않으며 이산화탄소가 과포화된 것임을 특징으로한 알코올을 함유하지 않은 술의 제조방법.
  10. 제7-9항 중 어느 한가지 항에 있어서, 맥주를 폴리비닐풀리롤리돈이나 실리카겔을 사용하여 여과하거나 분자량이 큰 단백질 물질을 효소로 분해하여서 안정화시킨 다음 병에 넣고 저온 살균시킴을 특징으로한 알코올을 함유하지 않은 술의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR8201711A 1982-01-04 1982-04-17 효모 향기를 가지지만 알코올은 함유하지 않는 음료의 제조방법 KR890002166B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CH1182A CH646844A5 (de) 1982-01-04 1982-01-04 Verfahren zur herstellung von alkoholfreien getraenken mit hefearoma.
CH11/82 1982-01-04
CH82-11/82 1982-01-04

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KR830009738A true KR830009738A (ko) 1983-12-23
KR890002166B1 KR890002166B1 (ko) 1989-06-22

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KR8201711A KR890002166B1 (ko) 1982-01-04 1982-04-17 효모 향기를 가지지만 알코올은 함유하지 않는 음료의 제조방법

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US (2) US4661355A (ko)
JP (1) JPS58121779A (ko)
KR (1) KR890002166B1 (ko)
AT (2) AT387233B (ko)
AU (1) AU548103B2 (ko)
BE (1) BE895529A (ko)
BG (1) BG50373A3 (ko)
CA (1) CA1201004A (ko)
CH (1) CH646844A5 (ko)
CS (1) CS235537B2 (ko)
DD (1) DD202104A5 (ko)
DE (1) DE3213056A1 (ko)
DK (1) DK187482A (ko)
EG (1) EG16449A (ko)
ES (2) ES511811A0 (ko)
FI (1) FI821323L (ko)
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HU (1) HU185095B (ko)
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Publication number Priority date Publication date Assignee Title
KR101426062B1 (ko) * 2006-05-19 2014-08-01 하이네켄 서플라이 체인 비.브이. 브라이트 효모 발효 음료의 제조 방법

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NZ200339A (en) 1983-09-02
ES8303898A1 (es) 1983-02-16
ES511811A0 (es) 1983-02-16
NO158714C (no) 1988-10-26
NO158714B (no) 1988-07-18
NL186133B (nl) 1990-05-01
EG16449A (en) 1986-09-30
MA19464A1 (fr) 1982-12-31
FI821323L (fi) 1983-07-05
GB2112619B (en) 1985-08-29
JO1203B1 (en) 1985-04-20
ES521898A0 (es) 1984-04-01
HK21586A (en) 1986-04-04
YU91782A (en) 1984-12-31
FR2519237A1 (fr) 1983-07-08
US4661355A (en) 1987-04-28
GR69222B (ko) 1982-05-10
JPS58121779A (ja) 1983-07-20
NL186133C (nl) 1990-10-01
CS235537B2 (en) 1985-05-15
AU8303082A (en) 1983-07-14
PL137666B1 (en) 1986-07-31
ATA20988A (de) 1988-11-15
AU548103B2 (en) 1985-11-21
BE895529A (fr) 1983-07-04
SU1264831A3 (ru) 1986-10-15
PT74825A (fr) 1982-05-01
PH18780A (en) 1985-09-25
PT74825B (fr) 1985-10-04
FR2519237B1 (fr) 1985-07-19
FI821323A0 (fi) 1982-04-15
MX7188E (es) 1987-12-23
IT1151726B (it) 1986-12-24
CH646844A5 (de) 1984-12-28
DK187482A (da) 1983-07-05
ES8403708A2 (es) 1984-04-01
YU42036B (en) 1988-04-30
AT388383B (de) 1989-06-12
SE455362B (sv) 1988-07-11
ATA168182A (de) 1988-05-15
DE3213056C2 (ko) 1989-03-16
SE8202699L (sv) 1983-07-05
DD202104A5 (de) 1983-08-31
IN158305B (ko) 1986-10-18
IT8220832A0 (it) 1982-04-20
PL236201A1 (en) 1983-08-01
RO85046B (ro) 1984-09-30
DE3213056A1 (de) 1983-08-04
BG50373A3 (en) 1992-07-15
US4746518A (en) 1988-05-24
CA1201004A (en) 1986-02-25
JPS6121071B2 (ko) 1986-05-24
TR21398A (tr) 1984-05-22
AT387233B (de) 1988-12-27
ZW7582A1 (en) 1982-08-18
RO85046A (ro) 1984-08-17
KR890002166B1 (ko) 1989-06-22
IL65477A0 (en) 1982-07-30
GB2112619A (en) 1983-07-27
NO821388L (no) 1983-07-05
MY8600494A (en) 1986-12-31
HU185095B (en) 1984-11-28
NL8201785A (nl) 1983-08-01
OA07086A (fr) 1984-01-31
ZA822661B (en) 1983-02-23

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