CN101652465A

CN101652465A - Process for producing a malt beverage having improved foaming properties and product produced therefrom

Info

Publication number: CN101652465A
Application number: CN200780050635A
Authority: CN
Inventors: 约瑟夫·L·欧维兹
Original assignee: ESTATE OF JOSEPH L OWADES Co Ltd (US)
Current assignee: ESTATE OF JOSEPH L OWADES Co Ltd (US)
Priority date: 2007-01-29
Filing date: 2007-01-29
Publication date: 2010-02-17
Also published as: JP2010516278A; EP2126034A4; WO2008094258A1; EP2126034A1

Abstract

A brewed malt beverage having improved foaming properties due to the addition of caffeine.

Description

Production has the method for malt beverage of improved foam performance and the product of producing thus

Technical field

The present invention relates generally to the production of beer, relate more specifically to have the production of the beer of improved foam performance.The present invention is particularly useful for the production of beer, and will be described with regard to this aspect, but the present invention also can be advantageously used in the production of other malt beverages.

Background technology

In the production of beer, matrix " wort carbohydrates " fermentation that yeast is used to be made by the mixture of fermentable carbohydrate is alcohol.Can be generally the sucrose and the fructose of maltose, glucose, trisaccharide maltose and trace by the wort carbohydrates of beer yeast fermenting.They are by allowing that maltase is converted into above-mentioned fermenting carbohydrate with starch molecule from Fructus Hordei Germinatus and other auxiliary materials and obtains.This finished in saccharification operating period.

Conventional saccharification comprises Fructus Hordei Germinatus and cereal adjuncts mixed in hot water, then carries out a series of heating and leaves standstill the cycle.The material that is dissolved in the hot water is collectively referred to as extract.After the saccharification, this soluble substance is extracted in filter vat, and use hot water jet, remaining wheat is poor.Then, will transfer to brew-kettle and boil for some time, make the maltase inactivation by the clarified liq (wort) that extract to obtain.Wort compositions has nothing in common with each other, and depends on the raw material and the saccharification period of employing.

The typical wort that uses in brewageing can comprise the mixed extract of barley germ wine with dregs and cereal adjuncts slurry (typically being hominy grits (corn grit) or rice).By in a container (mashing tun), handling the Fructus Hordei Germinatus of kiln dried with about 50 ℃ warm water, and in another container (so-called " pot "), boil this cereal adjuncts (as hominy grits or rice), with boiling in the warm water suspension that content adds mashing tun in the pot, can obtain this mixed extract then.This impels the temperature of mashing tun content to be increased to about 57-67 ℃.Rising to during about 67 ℃ from 50 ℃, and at about 63 ℃ of beginnings, the enzyme in the Fructus Hordei Germinatus, especially most active beta-amylase between 60 ℃ and 70 ℃, partly degrade Fructus Hordei Germinatus itself with hominy grits or rice in starch, to form simple sugar fermentation, mainly be glucose, fructose and maltose.These monose taste douxs, and can be become alcohol and carbonic acid gas by beer yeast fermenting.

Then, should filter at filter vat, wine with dregs strainer or through other modes in conjunction with wine with dregs, and the wort that will obtain thus boils, filters, cools off with hops, and leave standstill for some time secondary fermentation with yeast, here with beer refrigeration and yeast sedimentation is got off, this beer charges into carbonic acid gas after filtration once or twice then.

When pouring drinking glass into, the carbonic acid malt beverage produces the long-time foam that continues more or less.This foam is regarded as the attribute that needs in this beverage always.Carbonating strengthens local flavor and mouthfeel, and increases human consumer's fresh sensation.The beer outward appearance and the taste that have run gas are all stale.Before the present invention, only known material that improves foam performance is the glue class, feel or alginate as Sudan Gum-arabic, or metal-salt, as ferrous ammonium sulphate, or genseng.Yet this material may influence taste unfriendly and/or increase the turbidity of consequent beer product, therefore is not entirely satisfactory.

Summary of the invention

Therefore, primary and foremost purpose of the present invention provides a kind of new and improved technology that is used to improve the foam performance of beverage.Another object of the present invention provides a kind of method that is used to increase the foam life of malt beverage.A special purpose of the present invention provides a kind of beverage that is characterized as the foam performance of improvement.

Usually,, we have found that in normal brewing process, caffeine is added into has produced the finished beverage that foam performance improves in malt beverage such as beer or the ale according to the present invention.

Caffeine is naturally occurring alkaloid, and it all has discovery coffee berry, tealeaves, cocoa beans, agate black pigment used by women in ancient times to paint their eyebrows tealeaves, guarana beans and kola nut.Caffeine, chemical name 1,3,7-three-methyl xanthine, structural formula:

Odorless, bitter is slightly soluble in water and alcohol, and is very compatible when this makes it in adding beer to.Caffeine can be used as the byproduct of coffee production of decaffeinated in commercial acquisition.

Caffeine has several pharmacological actions.It has hormesis to central nervous system.It has vital role to cardiovascular systems.It is to relaxing smooth muscle and increase some importance of diuresis.

Have been found that adding caffeine in the normal wine-making technology produces the beer of the foam performance with improvement, and do not influence taste.

Caffeine can add in any stage of wine-making technology.It can be added in the pot of saccharification period.It can be added in this pot and and hops boil together.It also can add in fermentation or ageing stage, and because it is soluble in water, it can add in the finishing stage (finishing stage).As if no matter where use, foaming improves the quantity of the caffeine that depends on interpolation.Preferably, caffeine can 10 milligrams of amounts to 300 milligrams of per 12 ounces of finished beverage add more preferably also available 20 to 100 milligrams of per 12 ounces of finished beverage.As if foaming improve the quantity be decided by the caffeine that adds.To improve the reason of foaming not clear by adding caffeine in making method.In Other Drinks, no matter be coffee, tea or cocoa drink, also be not observed the improvement of foaming.

The amount of caffeine also can be expressed as in 35.5 parts of the weight of finished beverage each 1,000,000 to 1000 parts each 1,000,000, be preferably the caffeine of 71-355ppm weight.

As if interpolation do not increase extra foam greater than about 300 milligrams per 12 ounces finished beverage (1000ppm) and improve.

Embodiment

The present invention will be further described in following examples.

Explain that below the embodiments of the invention utilization has the tradition wine brewing workshop of mashing tun and cereal pot or boiler vessel.Base program is that the suspension dry, grind Fructus Hordei Germinatus, heating gained in water that suspends is kept for some time to about 50 ℃.

In the example I, the cereal adjuncts (being hominy grits) of having boiled in independent cereal pot or boiler vessel is added in the mash.Should transfer to filtration vessel or filter vat then in conjunction with wine with dregs heating for some time.Will be from this wine with dregs effusive clarified liq and be used for injecting pot and boiling from the hot water that cereal is washed adherent liquid off.Between boiling period, add hops and caffeine.This liquid is filtered once more, cools off and handles and fermentation with yeast.In example II, Fructus Hordei Germinatus ground in mill and at about 51 ℃ of water system wine with dregs.Elevated temperature, and this wine with dregs slurry transferred to the wine with dregs strainer.Filtrate is injected pot, and add the cereal adjuncts of maize treacle form.Should transfer to filtration vessel or filter vat then in conjunction with wine with dregs heating for some time, this with liquid filtering, cool off and make its fermentation.Fermented liq is filtered, also handles with the hydrothermal solution of caffeine.

Example I

With 3,000lbs. hominy grits is added in 60 barrels of water, and the mixture with gained in the cereal steam cooker stirs ebuillition of heated 30 minutes.

Simultaneously, with 5, the Fructus Hordei Germinatus that 000lbs. grinds is added in the 60bbl. water, and is heated with stirring to 50 ℃ in mashing tun.The Fructus Hordei Germinatus wine with dregs of gained kept 15 minutes at 50 ℃, poured the content of cereal steam cooker into this mashing tun fast then.This kept 30 minutes at 63 ℃ in conjunction with wine with dregs, was heated to 75 ℃ then, and transferred to filter vat.Effusive clarified liq and be used for injecting a pot and boiling 90 minutes from this wine with dregs from the hot water that cereal is washed adherent liquid off.Between boiling period, add 60lbs. hops and 6.0lbs. caffeine.

The liquid of gained is filtered, is cooled to about 9 ℃ once more, and transfer to fermentor tank, to wherein adding the 100lbs. cereuisiae fermentum.With the fermented mixture of gained 7 days.After yeast sedimentation is got off, is filtered, with the filtrate beer bottling of gained.

In time and pour test, the beer foam of handling through caffeine continues 5 minutes, and produces under the same conditions but do not add the beer of caffeine, and foam continues only 3 minutes.

Example II

With 2, the Fructus Hordei Germinatus that 500lbs. grinds is added in the 30bbl. water, and is heated to 51 ℃.The temperature of this wine with dregs is increased to 75 ℃, and this wine with dregs is transferred to the wine with dregs strainer.Filtrate is injected pot, and add 140 gallons of maize treacle.What will obtain then boiled 60 minutes in conjunction with wine with dregs.With the liquid filtering that obtains, be cooled to about 11 ℃, and transfer to fermentor tank, to wherein adding the 90lbs. cereuisiae fermentum.With the fermented mixture of gained 7 days.This fermented liq is filtered then, and handles with the hydrothermal solution of 10.0lbs. caffeine.The liquid of handling was kept 24 hours at 1 ℃, then with this liquid filtering, packing and cooling.

In pour test, the malt beverage foam that caffeine is handled continues 51/2 minute, and produces under the same conditions but do not add the malt beverage of caffeine, has continued 3 minutes.

Under the situation that does not deviate from the scope of the invention that this paper relates to, can make certain variation.Therefore, it is illustrative to be contemplated that all substances that comprise in the above description should be interpreted as, and does not have limited significance.

Claims

1, a kind of to wherein adding caffeine to improve the malt beverage of brewageing of foam performance.

2, according to the beverage of claim 1, wherein said caffeine is to add during brewageing.

3, according to the beverage of claim 2, wherein said caffeine is to add between boiling period.

4, according to the beverage of claim 2, wherein said caffeine is to add between saccharificatinn period.

5, according to the beverage of claim 2, wherein said caffeine is to add after saccharification.

6, according to the beverage of claim 2, wherein said caffeine is to add during finishing.

7, according to the beverage of claim 1, wherein said caffeine is to add with the amount that is equivalent to 10 to 300 milligrams of caffeines of per 12 ounces of beverages.

8, according to the beverage of claim 7, wherein said caffeine is to add with the amount that is equivalent to 20 to 100 milligrams of caffeines of per 12 ounces of beverages.

9, the method for the foam performance of the malt beverage brewageed of a kind of improvement, it comprises caffeine is added in this malt beverage.

10, according to the method for claim 9, wherein said caffeine is before fermentation or the fermentation back adds.

11, according to the method for claim 10, wherein said caffeine is to add between saccharificatinn period.

12, according to the method for claim 10, wherein said caffeine is to add between boiling period.

13, according to the method for claim 10, wherein said caffeine is to add during finishing.

14, according to the method for claim 10, wherein said caffeine is during seasoning to add.

15, according to the method for claim 9, wherein said caffeine is to add with the amount that is equivalent to 10 to 300 milligrams of per 12 ounces of beverages.

16, according to the method for claim 15, wherein said caffeine is to add with the amount that is equivalent to 20 to 100 milligrams of per 12 ounces of beverages.