KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Removal of the Bittering Substances from Brewer's yeast by Supercritical Carton Dioxide

초임계 이산화탄소를 이용만 맥주효모로부터 고미성분 제거

  • 전병수 (부경대학교 식품생명공학부) ;
  • 윤성옥 (부경대학교 식품생명공학부) ;
  • 김석규 (일신엔지니어링) ;
  • 최승태 (창원대학교 유전공학연구소)
  • Published : 2002.02.01
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Abstract

Supercritical Carbon Dioxide was evaluated and optimized for the enrichment and fractionation of the essential oil and the bitter principles of hops, both of which contribute to the flavor of beer, Selected conditions of extraction(pressure, temperature and co-solvent) influenced the composition, the olfactory results and the colour of the extract. Optimal extraction conditions were 30 min, 1800 psia and $ >45^{\circ}C $ with co-solvent. Under these conditions, yield was 65% from brewer's yeast. The bittering substances from brewer's yeasts almost were removed.

폐맥주효모로부터 Hop의 고미성분을 추출하는 최적조건은 이산화탄소 유량 50 mL/min, 입자크기 0.35 mm, 시료 20 g, 보조용매(95% 에탄올) 4 mL/min, 총 추출시간 30분, 추출온도 $45^{\circ}C$, 추출 압력 1800 psia로 원 시료와 비교한 결과 Hop의 향기 성분과 고미성분이 거의 제거됨을 알 수 있었다. 또한 보조용매의 효과는 추출물질의 표면적을 크게 하여 침투력을 높여주고 추출물 중의 휘발성이 강한 성분이나 색의 제거에 상당한 효과가 있음을 알 수 있었다(13,14).

Keywords

References

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