CH634099A5 - Process for the production of a composition for foam stabilisation in foaming beverages and their precursors - Google Patents

Description

The invention relates to a method for producing an agent for foam stabilization of foaming drinks and their precursors, in particular beer, on the basis of thermally inactivated yeast or non-autolysed extracts obtained from such yeast. The invention further relates to the agent itself and the use of the agent mentioned.

Metal salts and combinations of metal salts with protein compounds and reducing agents have hitherto been known as agents for stabilizing the foam of beer (cf. L. Narziss: Abriss der Bierbrauerei, 3rd ed., P. 273, Verlag Enke, Stuttgart, 1972). Furthermore, alginic acid derivatives, gum arabic, polyethylene oxides, mannan phosphates, agar and cellulose ether are proposed for foam stabilization (cf. G. Kamm: About beer foam stabilizing agents Brau Wissenschaft 21, 209-217 (1968)).

However, a number of the known agents disturb the harmony of the beer taste and also reduce the taste stability. Metal salts also lead to an undesirable browning of the foam, which can only be reduced by the additional use of reducing agents. A serious disadvantage of all the means mentioned is that they are prohibited in Germany as non-beer substances.

Beer and other drinks that contain protein substances and polyphenols (tannins) often tend to become cloudy. In beer, this colloidal, non-biological cloudiness occurs especially when stored warm and very cold. It is also called "clouding of the protein" or "clouding of cold". In addition to polyphenyl-poly-peptide complexes, the turbid substances often also contain carbohydrates and other substances in a more or less reversible bond.

Means of stabilizing beer are known in principle (see L. Narziss: Abriss der Bierbrauerei, pp. 274-278; Enke Verlag, Stuttgart 1972). They are all based on the more or less selective removal or modification of the reaction partners present for the formation of turbidity in the beverage or in the preliminary stages of the beverage, in particular the protein substances and the phenolic substances (tannins). Reference is made to DT-PS 1282 581 and DT-OS 1941695.2 339 268 and 2 339 975.

In the Federal Republic of Germany, only adsorbent agents for beer treatment have become more important because the use of other agents (e.g. enzymes, tannins, etc.) encounters legal difficulties. The known agents with protein adsorbing effect, such as. B. aluminum silicates (bentonites) and silica gel (see "Brauwelt" 114 (1974) No. 72, pp. 1527-35) have the disadvantage above all of reducing the foam durability and the bitter content of the beer. Similar losses of bitter substances also occur when using tannin-adsorbing agents, such as. B. polyamides (NylontR), Perlon (R)). In addition, these plastics are not legally approved in the Federal Republic of Germany because of their insufficient insolubility in beer.

Polyvinyl polypyrrolidone (abbreviated to PVPP) has achieved a preferred position for beer stabilization because it does not have the disadvantages of bitter and foam reduction known from other adsorbents (see "Brauwelt" 113 (1973) No. 21, p. 407- 411). According to the latest findings, however, PVPP is toxic to humans in certain molecular weight sizes, so that in the event of technical breakdowns (e.g. unnoticed filter breakthrough), health damage cannot be ruled out when the beverage is consumed. Another disadvantage of PVPP is its elaborate production and the resulting high price.

It has now been found that thermally inactivated yeast (harmless to health) not only stabilizes the cold, but also stabilizes the foam of foaming beverages such as beer. For this purpose, the yeast is generally suspended in the beer and the constituents which do not dissolve are then separated off again. One can also proceed by suspending thermally inactivated yeast in cold water and adding the extract from the yeast in solution or in dry form to the beer.

The heat deactivation (killing) of the yeast cells can be done in various ways, e.g. by spray drying at high temperatures, by drying in a drying cabinet, in fluid bed dryers or simply by heating in aqueous suspension. In principle, a sudden inactivation due to a sudden increase in temperature has proven to be more advantageous than the gradual inactivation, which can lead to autolytic effects.

It has also been found that particularly good foam stabilization is achieved if the yeast is washed alkaline before, during or after the heat inactivation. This can e.g. with 0.5 to 2% Na2CC> 3 or NaHCCb solution or with 0.1% NaOH or KOH solution. After the alkaline washing, the alkali substances can be removed by washing again with water, which is normally desired in order to keep the drink to be treated free of alkali.

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A treatment with enzyme-precipitating solvents such as acetone or isopropanol before, during or after the heat activation has also proven to be beneficial, while a solvent treatment without a heat step does not produce as good results. Here, too, the solvents are expediently removed by washing with water.

The application rate of the heat-inactivated yeast is usually in the order of 5 to 30 g / hl of beverages to be treated (e.g. beer). If essentially non-autolyzed yeast extract is used, 2 to 20 g of dry extract substance per hl are usually used. However, the dosage can deviate significantly from these values, e.g. if only very weak foam or cold stabilization is desired.

Substantially non-autolysed yeast extract can be produced in such a way that non-autolyzed intact yeast, e.g. dried by spray drying and then suspended in cold water. About a third of the dry yeast mass is dissolved in the cold water as extract substances. If desired, these dissolved extract substances can be separated from the insoluble constituents and used in dissolved or, if desired, also in dried form.

The treatment of beer with the agent according to the invention can be carried out in such a way that the heat-inactivated yeast and / or the essentially non-autolysed yeast extract obtained therefrom is introduced into the beer or its precursor (e.g. the wort). The effect is usually immediate. A special exposure time therefore does not have to be observed, but longer exposure is harmless. The water-insoluble constituents of the heat-inactivated yeast can subsequently be e.g. be removed from the beer by filtration or separation. In contrast to many known stabilizing agents, pre-swelling is not necessary.

In addition to the treatment of beer of different types, the agent according to the invention can of course also be used to stabilize the foam and / or turbidity of other beverages containing protein and / or polyphenols (e.g. Berlin barrel shower). Incidentally, the term "beer" used here is to be understood in a broad sense and also includes beverages such as Ale, lager, malted drink, strong beer and other similar liquids with which foaming and clouding problems occur.

example 1

(State of the art; beer without stabilization)

In a bottle with 0.51 of a bright, 4 ° C warm commercial beer of export type, a magnetic stir bar was placed under a CCh atmosphere and in the absence of air. The bottle was immediately closed again and carried out for 2 minutes with a magnetic stirrer at 300 revolutions per minute. The bottle contents were then pressed into 2 colorless, clear measuring bottles with a volume of 180 ml by pumping in COa while switching off atmospheric oxygen through a layer filter (Seitz Type EK, 70 mm 0). The remaining beer residue was discarded. The measuring bottles with beer were closed immediately after filling by means of a clip closure. The beer in these bottles showed the values given in Table 1 in the analytical determination.

Table 1

Number of warm days before reaching

EBC turbidity units with alternating warmer

Storage (40 ° / 0 ° / 40 °) 2

Table 1 (continued)

Anthocyanogen content [mg / 1] 64

Bitter units [BE] 23.8

Foam number according to Ross and Clark 128

The analytical methods used are explained below.

Example 2 (Stabilization According to the Invention)

500 g of baker's yeast (press yeast) were suspended in 21 tap water at room temperature and spray dried using a laboratory spray dryer with a two-component nozzle at 220 ° C air inlet temperature, 120 ° C air outlet temperature, 2 atomic evaporation pressure and 450 NmVh air throughput. 0.07 g of the spray-dried, no longer alive yeast were introduced at 4 ° C. into 0.51 (= 1 bottle) beer of the same batch as in Example 1. The procedure followed and that was as in Example 1. Table 2 shows the analytical values of the beer treated in this way.

Table 2

Number of warm days until 2 EBC turbidity units are reached with alternating warmer

Storage (40 ° / 0 ° / 40 °) 6

Anthocyanogen content [mg / 1] 58

Bitter units [BE] 23.8

Foam number according to Ross and Clark 135

The analytical methods used are explained below.

Example 3 (Stabilization According to the Invention)

500 g of pulpy brewer's yeast was stirred with 1 liter of 1.5% Na2CO3 solution for 30 minutes. The mixture was then centrifuged off and the moist yeast residue was stirred for a further 30 minutes with 1 liter of 1.5% Na2CC> 3 solution. The mixture was then centrifuged again and the moist yeast residue was stirred up with 1 liter of water. After centrifuging again, the moist yeast residue was stirred up with 2 liters of distilled water and spray-dried on a laboratory spray dryer with a two-component nozzle at 250 ° C air inlet temperature, 140 ° C air outlet temperature, 2 atm dilution pressure and 500 NmVh air flow rate. 0.2 g of the spray-dried yeast, no longer alive, was introduced at 4 ° C. together with a magnetic stir bar into a bottle of beer from the same batch as in Example 1. Here and in the further proceeding as in Example 1. Table 3 shows the analytical values of the beer treated in this way.

Table 3

Number of warm days until 2 EBC turbidity units are reached with alternating warmer

Storage (40 ° / 0 ° / 40 °) 5

Anthocyanogen content [mg / 1] 54

Bitter units [BE] 23.8

Foam number according to Ross and Clark 137

The analytical methods used are explained below.

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Example 4 (Stabilization According to the Invention)

500 g of baker's yeast (press yeast) were suspended in 2 liters of tap water at room temperature and spray-dried as in Example 2. The spray-dried yeast was in 4 liters of ice-cold dist. Suspended water and filtered through a layer filter (Seitz type 2/1250). The filtrate, which contained essentially non-autolysed yeast extract, was spray-dried at 200 ° C. air inlet temperature, 100 ° C. air outlet temperature, 2.5 atü atomizing pressure and 560 Nm 3 air throughput per hour. 0.03 g of the yeast extract thus prepared was introduced at room temperature into 0.51 (1 bottle) beer of the same batch as in Example 1 and further treated as in Example 1. Table 4 shows the analytical values of the beer treated in this way.

Table 4

Number of warm days until 2 EBC turbidity units are reached with alternating warmer

Storage (40 ° / 0 ° / 40 °) 3

Anthocyanogen content [mg / 1] 63

Bitter units [BE] 24.0

Foam number according to Ross and Clark 13 8

The analytical methods used are explained below.

Analytical methods Turbidity stability of the beer

To determine the turbidity stability of the beer, the temperature was alternately 24 hours at 40 ° C. and 24 hours at 0 ° C. In each case after storage at 0 ° C., a turbidity measurement was carried out according to EBC turbidity units (see L.R. Bishop: Analytica EBD, 2nd edition, page 213, Elsevier Publishing Company, Amsterdam - London io - New York, 1963). The number of warm days until the beer reached 2 EBC turbidity units was specified.

Anthocyanogen content ls The anthocyanogens as the most important tannin components of beer were determined by the method of Harries and Ricketts (see J. de Clerck: Textbook of the brewery, 2nd edition, volume 2, page 638, publisher Versuchs- und Lehranstalt für Brauerei, Berlin 1965 ).

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Determination of bitter substances

The bitter substances (isohumulones) in the beer were determined using the EBC method (see L.R. Bishop: Analytica EBC, 2nd edition, page 210, Elsevier Publishing 25 Company, Amsterdam - London - New York, 1963).

Foam durability

The foam durability of the beer was determined according to Ross and Clark (see H.A. Bausch et al.: Work Regulations 30 of the chemical-brewing technical control, 4th edition, page 124, Verlag Parey, Berlin and Hamburg, 1963).

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Claims (10)

634099 1. A process for the preparation of an inactivated yeast-containing agent for foam stabilization in foaming beverages and their precursors, characterized in that yeast is thermally inactivated. 2. The method according to claim 1, characterized in that the thermally inactivated yeast is mixed with auxiliaries and / or carriers. 2nd PATENT CLAIMS 3. The method according to claim 1 or 2, characterized in that the yeast is inactivated by means of a sudden temperature jump. 4. The method according to claim 1 or 2, characterized in that the thermally inactivated yeast is treated with alkali substances and / or enzyme-precipitating solvents and, if desired, washed with water. 5. A process for the preparation of a yeast extract-containing agent for foam stabilization in foaming beverages and their precursors, characterized in that yeast is thermally inactivated, then suspended in cold water and the extract is filtered off. 6. The method according to claim 5, characterized in that the filtered off is evaporated to dryness and, if appropriate, the dry substance is subsequently mixed with auxiliaries and / or carriers. 7. Means for foam stabilization in foaming beverages and their precursors, prepared according to one of claims 1, 2 or 3, characterized in that it contains the inactivated yeast or essentially non-autolysed extract substances obtained as an active ingredient. 8. Composition according to claim 7, produced according to claim 4. 9. Use of an agent according to one of claims 7 and 8 for foam stabilization in foaming drinks and their precursors. 10. Use according to claim 9, characterized in that the agent is used in an amount of 2 to 30 g / hl of the beverage to be treated.