DK154839B - Fermented malt drink containing a substance that confers stability to light, and a process for its preparation - Google Patents
Fermented malt drink containing a substance that confers stability to light, and a process for its preparation Download PDFInfo
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- DK154839B DK154839B DK146783A DK146783A DK154839B DK 154839 B DK154839 B DK 154839B DK 146783 A DK146783 A DK 146783A DK 146783 A DK146783 A DK 146783A DK 154839 B DK154839 B DK 154839B
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Description
iin
DK 154839 BDK 154839 B
Den foreliggende opfindelse angår fermenterede maltdrikke, såsom øl, herunder lyst, overgæret øl, maltøl, porter, blandinger af øl og gingerbeer samt andre, der fremstilles ud fra eller indeholder fermenterede maltekstrakter, indeholdende et lysstabili-5 serende materiale samt drikkenes fremstilling. ΓThe present invention relates to fermented malt beverages, such as beer, including liqueur, fermented beer, malt beer, ports, beers and ginger beer blends, and others prepared from or containing fermented malt extracts containing a light stabilizing material and the preparation of beverages. Γ
Det er velkendt, at øl, lyst overgæret øl, maltøl og andre maltdrikke samt blandede drikke indeholdende disse ikke er stabile over for lys, når de er fremstillet på traditionel måde. Lys af såvel synlige som ultraviolette bølge-10 længder påvirker disse produkters aroma på uheldig måde, idet der dannes den såkaldte ildesmagende (skunky) aroma, der også omtales som lysnedbrudt eller solnedbrudt aroma.It is well known that beers, lightly fermented beers, malt beers and other malt beverages as well as mixed drinks containing these are not stable to light when prepared in the traditional manner. Lights of visible as well as ultraviolet wavelengths adversely affect the aroma of these products, forming the so-called 'skunky' aroma, also referred to as light-broken or sun-broken aroma.
Det er velkendt, at dannelsen af ildesmagende aroma forårsages af kemiske ændringer, der producerer mercaptaner, 15 såsom 3-methyl-2-buten-l-thiol (MBT). Sanseforsøg viser, at lugte-tærskelværdien for denne forbindelse kun er få , dele pr. milliard.It is well known that the formation of flavors of aroma is caused by chemical changes that produce mercaptans, such as 3-methyl-2-butene-1-thiol (MBT). Sensory tests show that the odor threshold for this compound is only a few parts per minute. billion.
Mange bestræbelser har tidligere været udfoldet med henblik på at overvinde dette problem. En af disse består 20 i at afskærme produktet fra virkningerne af skadelig stråling ved emballering deraf i dåser eller mørkegule flasker. Medens dåserne giver næsten fuldstændig beskyttelse mod udvikling af ildesmagende aroma, giver gule flasker kun beskyttelse i nogle timer, når de udsættes 25 for direkte sollys.Many efforts have been made in the past to overcome this problem. One of these consists of shielding the product from the effects of harmful radiation by packaging it in cans or dark yellow bottles. While the cans provide almost complete protection against the development of a flavourful aroma, yellow bottles only provide protection for a few hours when exposed to direct sunlight.
Andre typer glasflasker, såsom de der fremstilles af olivengrønt og lysegrønt glas, giver signifikant mindre beskyttelse, medens produktet i klare glasflasker bliver ildesmagende næsten øjeblikkeligt ved udsættelse for 30 direkte sollys. Effektiviteten af glas generelt til beskyttelse af produktet mod dannelse af ildesmagende aroma afhænger af den grad, hvori glasset er i stand til atOther types of glass bottles, such as those made from olive green and pale green glass, provide significantly less protection, while the product in clear glass bottles becomes flavourful almost immediately upon exposure to direct sunlight. The effectiveness of glass in general for protecting the product from aroma-aroma formation depends on the degree to which the glass is capable of
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22
Den lysenergi, der er nødvendig for at producere ilde-smagende aroma i øl, har vist sig at ligge i området fra 1.000 til 10.000 Å (Ångstrøm), jfr. US-patentskrift nr. 3.044.870. Udtrykt som effektivitetsgraden af glas, er 5 mørkegule flasker de bedste efterflugt af olivengrønne og derefter lysegrønne flasker. Klare flasker tilvejebringer ringe eller ingen afskærmning mod de skadelige virkninger.The light energy needed to produce aroma-flavoring aroma in beer has been found to be in the range of 1,000 to 10,000 Å (Angstrom), cf. U.S. Patent No. 3,044,870. Expressed as the efficiency of glass, 5 dark yellow bottles are the best afterglow of olive green and then light green bottles. Clear bottles provide little or no protection against the harmful effects.
Beskyttelse af drikken i emballagen sikrer den ikke fuld-10 stændigt mod dannelsen af ildesmagende aroma. Selv kortvarig udsættelse af produktet, således som det sker, når øl, herunder lyst, overgæret 01, der er undervejs, udsættes for kælderlys gennem skueglasvinduer, eller produktet i drikkeglassene udsættes for direkte sollys (så-15 ledes som det kan forekomme under udendørs måltider og sportsbegivenheder) eller for diffust lys hjemme, kan og vil forårsage udvikling af ildesmagende aroma.Protecting the beverage in the packaging does not completely protect it from the formation of flavourful aroma. Even short-term exposure of the product, as it happens when beer, including lust, over-fermented 01 on the way, is exposed to cellar light through sight glass windows, or the product in the drinking glasses is exposed to direct sunlight (as guided as it may appear during outdoor meals and sporting events) or for diffused light at home, can and will cause the development of flavourful aroma.
**
Det er derfor ønskeligt, at produktet selv kan gøres sikkert mod virkningen af skadelig stråling i stedet for at 20 blive afskærmet ved emballering i bestemte materialer.It is therefore desirable that the product itself can be made safe against the effect of harmful radiation rather than being shielded by packaging in certain materials.
Tidligere bestræbelser er beskrevet i flere patentskrifter, såsom US-patentskrifterne nr. 3.044.879, 3.798.332, 3.558,326 og 3.536.495. Den teknik, der er beskrevet i disse patentskrifter, består dybest set i kemisk behand-25 ling af humle på en sådan måde, at den lysfølsomme del af humlens bitre syrer stabiliseres ved hjælp af katalytisk reduktion, således at dens deltagelse i en efterfølgende reaktion med sulfhydrylgrupper til -dannelse af den ildesmagende MBT-forbindelse hindres. Fremgangsmåden 30 til behandling af humle er indviklet, besværlig, tidsrøvende og selvsagt dyr.Prior efforts have been described in several patents, such as U.S. Patent Nos. 3,044,879, 3,798,332, 3,558,326 and 3,536,495. The technique described in these patents basically consists in the chemical treatment of hops in such a way that the photosensitive part of the bitter acids of the hops is stabilized by catalytic reduction, so that its participation in a subsequent reaction with sulfhydryl groups to form the aromatic MBT compound are inhibited. The method of treating hops is intricate, cumbersome, time consuming and of course expensive.
Hertil kommer, at heller ikke øl eller andre drikke frem-In addition, neither beer nor other drinks
G 4" 1 1 1 Ω+· C9 1 ΤλλΙλ aWill α4· Vi irm Ία i i ^ Ί JG 4 "1 1 1 Ω + · C9 1 ΤλλΙλ aWill α4 · We irm Ία i i ^ Ί J
33
DK 154839 BDK 154839 B
barhed over for virkningsn stråling, og en sådan humle-behandling involverer en kraftig afvigelse fra traditionel brygning, der kræver anvendelse af hel humle til udvikling af de ønskede smagsfaktorer som helhed.susceptibility to effective radiation, and such hops treatment involves a sharp departure from traditional brewing that requires the use of whole hops to develop the desired flavor factors as a whole.
55
Det har nu vist sig, at drikke kan beskyttes mod de skadelige virkninger af lys, uden at det skal være nødvendigt at benytte humleekstrakter eller at underkaste humle andre indviklede og tidsrøvende operationer, ved tilsætning af 1,8-cineol i visse 10 mængder.It has now been found that beverages can be protected from the harmful effects of light without the need to use hops extracts or subject hops to other intricate and time-consuming operations, by adding 1,8-cineol in certain amounts.
Den fermenterede maltdrik ifølge opfindelsen indeholdende et lysstabiliserende materiale er i overensstemmelse hermed ejendommelig ved, at det lysstabiliserende materiale er 1,8-cine-15 ol, en blanding af 1,8-cineol og 1,4-cineol eller en natur-planteessens indeholdende nævnte forbindelser, hvorhos mængden af 1,8-cineol i drikken er mindst 0,25 dele pr. milliard efter vægt, men er mindre end den mængde, der ændrer drikkens aroma signifikant.The fermented malt beverage of the invention containing a light stabilizing material is accordingly characterized in that the light stabilizing material is 1,8-cine-15 ol, a mixture of 1,8-cineol and 1,4-cineol or a natural plant essence containing said compounds wherein the amount of 1,8-cineol in the drink is at least 0.25 parts per billion by weight, but is less than the amount that significantly changes the flavor of the drink.
2020
Fremgangsmåde ifølge opfindelsen til fremstilling af den fermenterede maltdrik er ejendommelig ved, at man på et tidspunkt under drikkens fremstilling eller fortrinsvis til den færdige drik tilsætter 1,8-cineol, en blanding af 1,8-cineol og 1,4- cineol eller en naturpianteessens indeholdende nævnte forbind-25 eiser i en mængde på mindst ca. 0,25 dele pr. milliard, regnet i forhold til maltdrikkens vægt, men mindre end den mængde, der ændrer drikkens aroma signifikant.The process according to the invention for the preparation of the fermented malt beverage is characterized in that at one point during the preparation of the beverage, or preferably to the finished beverage, 1,8-cineol, a mixture of 1,8-cineol and 1,4-cineol or a the natural pianist essence containing said compounds in an amount of at least approx. 0.25 parts per billion, based on the weight of the malt beverage, but less than the amount that significantly changes the flavor of the beverage.
Det foretrækkes, at 1,8-cineol og eventuelt 1,4-cineol anvendes 30 i ren form, enten syntetisk fremstillet eller som de naturligt forekommer. De kan anvendes i blanding med hinanden eller i kombination med andre forbindelser. Til de naturligt forekommende kilder for disse effektive forbindelser hører planter, såsom kardemomme, eucalyptus, pebermynte, lavendel, lauerbær 35 og stjerneanis. En udførelsesform for opfindelsen indebærer anvendelsen af disse naturligt forekommende planteessenser, der selv sættes til maltdrikken.It is preferred that 1,8-cineol and optionally 1,4-cineol be used in pure form, either synthetically or naturally occurring. They can be used in admixture with one another or in combination with other compounds. The naturally occurring sources of these effective compounds include plants such as cardamom, eucalyptus, peppermint, lavender, laurel 35 and star anise. One embodiment of the invention involves the use of these naturally occurring plant essences which are themselves added to the malt beverage.
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Såfremt maltdrikken allerede er blevet delvis behandlet for lysstabilitet, såsom eksempelvis ved anvendelse af tidligere beskrevne humleekstrakter, er det muligt at forøge lysstabiliteten af øl, der forhandles i klare flasker, så at dets mod-5 standsevne mod solnedbrudt aroma er ækvivalent med modstandsevnen hos øl, der forhandles i mørkegule flasker, ved tilsætning af så lidt som 0,25 dele pr. milliard af 1,8-cineol.If the malt beverage has already been partially processed for light stability, such as, for example, by using previously described hop extracts, it is possible to increase the light stability of beer traded in clear bottles so that its resistance to sunburned aroma is equivalent to the resistance of beer. , sold in dark yellow bottles, by adding as little as 0.25 parts per billion of 1,8-cineol.
Det har vist sig at være muligt at tilvejebringe kommercielt acceptabel beskyttelse mod udvikling af i Idesmagende aroma i en traditionelt brygget maltdrik, der er emballeret i en klar flaske, ved tilsætning af ca. 1,0 dele pr. milliard til ca.It has been found to be possible to provide commercially acceptable protection against the development of flavored aroma in a traditionally brewed malt beverage packaged in a clear bottle by the addition of approx. 1.0 parts per billion to approx.
6,0 dele pr. millard 1,8-cineol. Ved disse mængder er der ikke blevet iagttaget nogen signifikant ændring af drikkens aroma som følge af selve tilsætningen af 1,8-cineol. Større mængder 15 kan anvendes, såsom 20 dele pr. milliard eller mere, hvis additivets eget aromabidrag kan rummmes i produktet. Alternativt anvendes som nævnt de naturligt forekommende aromaessenser, såsom kardemomme, eucalyptus, pebermynte, lavendel, lauerbær, 2Q stjerneanis etc., men fortrinsvis kardemomme direkte i maltdrikken. F.eks. viste så lidt som 60 dele pr. milliard af kardemomme sig at være kommercielt acceptabelt til frembringelse af effektiv lysstabilitet af produktet i klare glas i et omfang, der er ækvivalent med dets stabilitet i mørkegule fla- __ sker. Der var ingen signifikant virkning på produktets ardma'.6.0 parts per billion 1,8-cineol. At these levels, no significant change in the flavor of the beverage has been observed due to the addition of 1,8-cineol. Larger amounts 15 may be used, such as 20 parts per liter. billion or more if the additive's own aroma contribution can be contained in the product. Alternatively, as mentioned, the naturally occurring aroma essences such as cardamom, eucalyptus, peppermint, lavender, laurel, 2Q star anise etc. are used, but preferably cardamom directly in the malt beverage. Eg. showed as little as 60 parts per billion of cardamom is found to be commercially acceptable to produce effective light stability of the product in clear glass to an extent equivalent to its stability in dark yellow flasks. There was no significant effect on the ardma of the product.
2 52 5
Det bemærkes imidlertid, at selv om der var 18 dele pr. milliard 1,8-cineol til stede i de 60 dele pr. milliard kardemomme, kan en tilsvarende virkning opnås ved kun at tilsætte 2,0 dele pr. milliard af den rene cineol. Ved udøvelsen af opfind-3Q elsen kan de beskyttende forbindelser sættes til øl, herunder lyst overgæret øl, eller andre lignende drikke på ethvert passende trin i processen. Det foretrækkes imidlertid at sætte dem til det færdige produkt forud for emballering som følge af de ekstremt små mængder, der er nødvendige til opnåelse af den 35 ønskede effekt, idet en vis risiko for tab under brygningens oparbejdningstrin kan forekomme, hvis de tilsættes tidligere.However, it should be noted that although there were 18 parts per billion 1,8-cineol present in the 60 parts per billion cardamom, a similar effect can be obtained by adding only 2.0 parts per minute. billion of the pure cineol. In the practice of the invention, the protective compounds may be added to beer, including lightly fermented beer, or other similar beverages at any convenient step in the process. However, it is preferred to add them to the finished product prior to packaging due to the extremely small amounts needed to achieve the desired effect, as some risk of loss during the brewing process may occur if added earlier.
Selv om årsagen til, at 1,8-cineol er effektiv, ikke er fuldstændigt klarlagt, antages det, at stråling med bølgelængderne 5Although the reason why 1,8-cineol is effective is not fully established, it is believed that radiation with the wavelengths 5
DK 154839 BDK 154839 B
fra 1.000 til 10.000 Å ved fravær af 1,8-cineol fraspalter et fragment med 5 carbonatomer (iso-pentenylkæde) fra iso-syrers isohexenoylsidekæde, som derpå reagerer med sulfhydrylgruppen under dannelse af iso-pentenylmercaptanen (methylbutenylmer-5 captan - M8T), som er den ildesmagende aromaforbindelse. Tilsætning af 1,8-cineol til maltdrikken antages at hindre dannelsen af BMT enten ved omsætning med iso-pentenylfragmentet eller ved beskyttelse af iso-hexenoylsidekæden mod fragmentdannelse eller ved blokering af su1fhydryIgruppen mod omsæt-10 ning med iso-pentenylfragmentet.from 1,000 to 10,000 Å in the absence of 1,8-cineol, a fragment of 5 carbon atoms (iso-pentenyl chain) is cleaved from the isohexenoyl side chain of iso-acids, which then reacts with the sulfhydryl group to form the iso-pentenylmercaptane (methylbutenylmer-5 captan - M8T). which is the flavourful aroma compound. Addition of 1,8-cineol to the malt beverage is believed to prevent the formation of BMT either by reaction with the iso-pentenyl fragment or by protecting the iso-hexenoyl side chain against fragment formation or by blocking the sulfhydryl group against reaction with the iso-pentenyl fragment.
Det bemærkes, at selv om ren 1,4-cineol ikke viste sig at hindre solnedbrudt aroma, trak 1,4-cineol ikke fra ved anvendelse i kombination med 1,8-cineol med hensyn til effektiviteten af 1,8-cineol, men viste sig endog at forøge dens effektivitet.It should be noted that although pure 1,4-cineol was not found to inhibit sunburned aroma, 1,4-cineol did not deduct when used in combination with 1,8-cineol in terms of the efficacy of 1,8-cineol, but was even found to increase its effectiveness.
De følgende eksempler illustrerer opfindelsen yderligere.The following examples further illustrate the invention.
Eksempel 1Example 1
Lysstabilitet af øl emballeret i klare flasker.Light stability of beer packaged in clear bottles.
2020
Intensitet af solnedbrudt aroma ef-Aromaændring ter udsættelse for som følge af direkte sollys iIntensity of sunburned aroma after aroma exposure due to direct sunlight in
Additiv tilsætning. 15 minutter 2 5 01 (kontrol - intet additiv) Ingen ændring Stærk 01 + 1 ppm 1,8- 3Q cineol Ingen ændring Moderat 01 + 2 ppm 1,8- Ingen signi- cineol fikanf ændring Spor 01 + 4 ppm 1,8- Svag lugt af cineol cineol Ingen __ 01 + 6 ppm 1,8- Lugt af 3 b cineol cineol Ingen 01 + 60 ppm karderaoitme Ingen ændring IngenAdditive addition. 15 minutes 2 5 01 (control - no additive) No change Strong 01 + 1 ppm 1.8-3Q cineol No change Moderate 01 + 2 ppm 1.8- No signicineol fixation Trace 01 + 4 ppm 1.8- Cineol slight odor Cineol None __ 01 + 6 ppm 1.8- Odor of 3 b Cineol Cineol None 01 + 60 ppm Cardiac rhythm No change None
DK 154839 BDK 154839 B
6 01 + 50 ppm Påviselig kubeb ændring Ingen 01 + 50 ppm Påviselig pebermynte ændring Ingen 5 01 + 50 ppm Påviselig rosmarin ændring Ingen 01 + 100 ppm Signifikant kubeb ændring Ingen 01 + 100 Signifikant 10 pebermynte ændring Ingen 01 + 100 ppm Signifikant rosmarin ændring Ingen 15 Ølprøver blev bedømt efter chockkøling til 4,5°C.6 01 + 50 ppm Detectable cube change None 01 + 50 ppm Detectable peppermint change None 5 01 + 50 ppm Detectable rosemary change None 01 + 100 ppm Significant cube change None 01 + 100 Significant 10 peppermint change None 01 + 100 ppm Significant rosemary change None 15 Beer samples were evaluated after shock cooling to 4.5 ° C.
Ialt 10 trænede paneldeltagere deltog i prøven.A total of 10 trained panelists participated in the sample.
Resultater repræsenterer gennemsnit af indtryk registreret af paneldeltagerne.Results represent averages of impressions recorded by the panelists.
20 Eksempel 2.Example 2.
Forsøg blev udført på samme måde som i eksempel 1 med den undtagelse, at additivet omfattede 1,8-cineol i kombination med 1,4-cineol i et vægtforhold på ca. 3:5 25 mellem 1,8-cineol og 1,4-cineol. Resultaterne var som følger: 30 35Experiments were carried out in the same manner as in Example 1 except that the additive comprised 1,8-cineol in combination with 1,4-cineol in a weight ratio of approx. 3: 5 25 between 1,8-cineol and 1,4-cineol. The results were as follows: 30 35
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Intensitet af solnedbrudt aroma efter udsæt-Sunburn aroma intensity after exposure
Additivmængde Aromaændring som telse for direkte 5 i øllet følge af tilsætning sollys i 15 min.Additive amount of aroma change as a score for direct 5 in the beer as a result of adding sunlight for 15 min.
0/89 ppm Ingen ændring Ingen 1/58 ppm Ingen ændring Ingen 3/16 ppm Ingen ændring Ingen 4/74 ppm Ingen signifikant ændring Ingen 6,32 ppm Svag lugt af cineol Ingen 150/89 ppm No change None 1/58 ppm No change None 3/16 ppm No change None 4/74 ppm No significant change No 6.32 ppm Slight odor of cineol None 15
Eksempel 3. (Sammenligningseksempel)Example 3. (Comparative Example)
Intensitet af solnedbrudt aro- 2Q ma efter udsæt-Intensity of sunburnt arro- 2Q ma after exposure
Additivmængde Aromaændring som telse for direkte i øllet følge af tilsætning sollys i 15 min.Additive amount of flavor change as a result of being directly in the beer as a result of adding sunlight for 15 minutes.
1 ppm 1,4- cineol Ingen ændring Stærk 25 2 ppm 1,4- cineol Ingen ændring Stærk 4 ppm 1,4- Sporlugt af cineol cineol Stærk 6 ppm 1,4-cineol " Stærk 301 ppm 1,4-cineol No change Strong 25 2 ppm 1,4-cineol No change Strong 4 ppm 1.4- Trace odor of cineol cineol Strong 6 ppm 1,4-cineol "Strong 30
Det konkluderes, at ren 1,4-cineol var ineffektiv.It is concluded that pure 1,4-cineol was ineffective.
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Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK146783A DK154839C (en) | 1983-03-30 | 1983-03-30 | FERMENTED MALTA DRINK CONTAINING A LIGHT STABILIZING MATERIAL AND PROCEDURE FOR PREPARING THEREOF |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK146783A DK154839C (en) | 1983-03-30 | 1983-03-30 | FERMENTED MALTA DRINK CONTAINING A LIGHT STABILIZING MATERIAL AND PROCEDURE FOR PREPARING THEREOF |
| DK146783 | 1983-03-30 |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| DK146783D0 DK146783D0 (en) | 1983-03-30 |
| DK146783A DK146783A (en) | 1984-10-01 |
| DK154839B true DK154839B (en) | 1988-12-27 |
| DK154839C DK154839C (en) | 1989-06-19 |
Family
ID=8105139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK146783A DK154839C (en) | 1983-03-30 | 1983-03-30 | FERMENTED MALTA DRINK CONTAINING A LIGHT STABILIZING MATERIAL AND PROCEDURE FOR PREPARING THEREOF |
Country Status (1)
| Country | Link |
|---|---|
| DK (1) | DK154839C (en) |
-
1983
- 1983-03-30 DK DK146783A patent/DK154839C/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DK146783A (en) | 1984-10-01 |
| DK146783D0 (en) | 1983-03-30 |
| DK154839C (en) | 1989-06-19 |
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