MXPA99003946A - Fermented beverage with beer wort base, method for preparing same - Google Patents

Abstract

The invention concerns a fermented beverage, with beer wort base, characterised in that it comprises a natural or synthetic additive, said additive being capable of forming at least temporarily stable complexes with the proteinic fractions of the wort or of the resulting beverage or of forming a suspension at least temporarily stable in said wort or said beverage, said additive being further present in the fermented product, at least during its preparation, in a proportion sufficient for obtaining a satisfactory cloudiness in the finished beverage.

Description

FERMENTED BEVERAGES WITH BEER MOSS BASE AND METHOD TO PREPARE THEM FIELD OF THE INVENTION The present invention relates to a fermented beverage based on beer must. It also relates to a method for preparing a fermented beverage based on beer must. And finally it is related to the use of components to improve some of the qualities of fermented beverages.

BACKGROUND OF THE INVENTION Generally, the preparation of Pils type beer uses a series of steps designed to obtain a beer as clear as possible. These various steps comprise, in particular, precipitation, adsorption, centrifugation and filtration of the beer must. Pils type beers are then considered to be colloidally stable when they no longer develop any turbidity at the end of their preparation cycle and during storage. In contrast to Pils beer, to adapt to the taste of beer consumers, some special beers have the main characteristic of exhibiting, until the time of consumption, a turbidity that is abundant and persistent in greater and P1279 / 99MX lower grade and that gives them the appearance of an unfiltered beer and gives them a natural and non-industrial character. In this type of beers, the turbidity is generally due to the presence of yeasts, suspended particles, mainly proteins, which can be very different in size and compositions. Indeed, the main fraction of the suspension depends on the method of preparation and storage conditions of the finished beer, especially the most important is the duration of the decantation and the temperature at which it is carried out. Two main types of turbidity are generally distinguished according to their behavior as a function of temperature. The first type corresponds to the so-called irreversible turbidities that remain after heating the beer to a temperature of the order of 15 ° C. The main particles found in irreversible turbidity are especially yeasts, proteins or particles of starches and oxalate crystals. The second type corresponds to the so-called reversible turbidities that are formed during the cooling of beer for consumption, generally at less than about 12 ° C, and that disappear completely or partially with the P1279 / 99MX warming of beer. Reversible turbidity mainly consists of proteins and polyphenols. After preparation, most of the turbidity found in beers tends to settle during storage, eventually giving a beer that is clarified to a greater or lesser degree, as well as the presence of a deposit. This deposit can again be suspended by agitation at the time of serving the beer, to obtain again a beer having an adequate turbidity. It can be easily understood, however, that such a form of operation is not systematically observed by the consumer. Therefore, it is important for the brewer to be able to offer a beer that has a good quality turbidity and able to persist, at least until the beer is consumed, without the need for a specific operation by the consumer. The purpose of the invention is to respond, to a large extent, to this purpose by providing a new fermented beverage based on beer must having an improved turbidity. A method is known in the WO patent 96/04363 to improve the stability of the foam produced by some beverages such as beer, consists P1279 / 99 X in adding one or more pectins during or after the process of preparing such a beverage. It is also known that other polysaccharides have the same property, for example, modified gums or starches or derivatives of cellulose. It is also known that the addition of a carrageenan to a hot wort stimulates the coagulation of the soluble proteins contained in this wort and facilitates the sedimentation of the proteins and, consequently, the clarification of the beer.

SUMMARY OF THE INVENTION A first objective of the present invention is to provide a fermented beverage based on must for beer, whose stability of the turbidity is improved. Another object of the present invention relates to a method of preparing a fermented beverage based on beer must, which has a turbidity with improved persistence. Another object of the present invention relates to the use of specific components to stabilize turbidity in fermented beverages based on beer wort. The fermented beverage according to the invention, based on beer must, is characterized in that it comprises a natural or synthetic additive capable of forming complexes, at least temporarily stable, P1279 / 99MX with fractions of wort or beverage proteins, or of forming an at least temporarily stable suspension in the must or beverage, the additive is present in the fermented beverage, at least during its preparation, in sufficient proportion to obtain a satisfactory turbidity in the finished beverage. The inventors of the present patent application have surprisingly discovered that turbidities can be improved by the action of compounds capable of inhibiting the coagulation and precipitation of the proteins contained in the must used to prepare the beverage or in the finished beverage forming, for example, with them, complexes that are stable during a certain period, or forming a suspension in the must. According to the invention, the additive is soluble in water. In the context of the present invention, "water-soluble" is understood as a product that can form an aqueous solution at a concentration of at least about 10 mg / l of water. Advantageously, the additive consists of one or more polysaccharides selected from the group comprising, in particular, starch derivatives, cellulose derivatives, pectin or its derivatives, in particular amidated pectin (E440), carbohydrate gums or their derivatives. They can also be mentioned at the same time P1279 / 99MX non-limiting examples of cellulose derivatives that can be used in the context of the present invention hemicellulose, microcrystalline cellulose (E 460), methylcellulose (E 461), hydroxypropylcellulose (E 463), hydroxypropylmethylcellulose (E 464), methyl ethylcellulose ( E 465) and carboxymethylcellulose (E 466). Non-limiting examples of starch derivatives which can be used within the framework of the present invention are modified starches E 1404 to E 1450 as described in European Directive 95/2 / EC No. L61 / 1 of 20 / 02/1995. Non-limiting examples of gums that can be used in the context of the present invention can be mentioned as xanthan gum (E 415), gum tragacanth (E 413), acacia gum, alginic acid (E 400) and their salts, especially sodium (E 401), potassium (E 402), ammonium (E 403), calcium (E 404), propylene glycol alginate (E 405), karaya gum (E 416). Other polysaccharides which may be used in the context of the present invention include all those belonging to the family of carrageenans. The numbers corresponding to the European legislation in the area of foodstuffs for some of the products that can be used within the framework of the present invention, starting from the P1279 / 99MX publication Eurofood Monitor, European Union Legislation on Foodstuffs, Agrá Europe (London) Ltd, are indicated in the preceding text. According to the first embodiment of the present invention, the additive comprises a polysaccharide as defined above. According to another embodiment of the present invention, the additive comprises a mixture of various polysaccharides as defined above. The subject of the invention is also a method for preparing beverages fermented with a beer must base. The method according to the invention preferably comprises the steps of cooking, boiling, cooling, fermenting the must and storing the obtained beverage, characterized in that a natural or synthetic additive capable of forming complexes, at least temporarily stable, with fractions of wort proteins of the beverage or of forming a suspension at least temporarily stable in the must is added during the preparation of the beverage. or in the drink. It is not necessary to describe in great detail in the present the steps of cooking, boiling or fermenting the must. These effectively correspond to all those commonly used in the brewing industry. Those skilled in the art can refer to the P1279 / 99MX conventional techniques of maceration, malting and germination, as described, for example, in the publication "Biéres et Coolers [Refreshing Beers and Drinks]" M. Molí, Collection Sciences et Techniques agri-food, Apria, Paris 1991 According to the invention, the additive essentially consists of one or more polysaccharides as defined in the preceding text. The additive is added, in the form of powder or preferably in the form of an aqueous solution, in one of the steps of preparation of the fermented beverage. According to the first embodiment of the present invention, the additive is added at any time between the start of the boiling step of the must and the start of the cooling step of the must. According to yet another embodiment of the method of the present invention, the additive is added to the finished product. The additive is added according to the invention in a proportion ranging from about 5 to about 2000 mg / l of wort or beverage, preferably about 10 to about 1000 mg / l of wort or beverage, and is still preferable. which is approximately 50 to approximately 500 mg / l of wort or beverage. The smaller proportions used depend on the type of polysaccharide used, the physicochemical composition of the P1279 / 99 X drink, the time of addition and the degree of purity of the polysaccharide. The purity criterion of the polysaccharide is not an essential factor for the application of the invention because the applied proportions simply have to be adjusted accordingly. In this way, for example, the pectin can be introduced in the form of an unrefined or impure source, such as a fruit fraction, extract or concentrate. In the specific case where the polysaccharide has to be extracted and solubilized during the method, the preferred form of addition is in the hot wort. The higher proportions are generally limited by problems of side effects of visual or organoleptic deviations which are specific for each polysaccharide and each type of beverage, such as for example the formation of a precipitate, an excessively high viscosity, an instability of the foam or the appearance of an unacceptable flavor. Those skilled in the art can easily find the optimal conditions for addition that are characteristic of their own beverage, by carrying out a limited series of systematic empirical tests. The subject of the invention is also the use for P1279 / 99MX increase the turbidity quality of fermented beverages prepared from beer wort, for one or more natural or synthetic water soluble polysaccharides capable of forming complexes, at least temporarily stable, with fractions of beer wort proteins or to form a suspension at least temporarily stable in the must or in the beverage. According to the invention, the polysaccharide that can be used are those defined in the preceding text.

BRIEF DESCRIPTION OF THE FIGURES Additional advantages and features of the invention may also appear in light of the following more detailed description of the exemplary embodiments of the present invention which are provided purely by way of illustration and which do not imply limitations, and with relation to the figures relative to them and in which: - Figure 1 is a graph representing the effect of an additive according to the invention on the breakdown of proteins; Figure 2 is a graph illustrating the effect on the turbidity of a must by increasing the proportions of an additive according to the invention; Figure 3 is a representation by histograms of the size distribution of the P1279 / 99MX particles of a first example of beer, which has not received an additive according to the invention; Figure 4 is a representation by histograms of the size distribution of the protein particles of a second example of beer that has received an additive according to the present invention; and Figure 5 is a graph showing the change in turbidity in two examples of beer, as a function of the duration of cold storage and the temperature at which the beer is served.

DETAILED DESCRIPTION OF THE INVENTION The basic principle of the invention is to produce complexes between the introduced polysaccharide and the proteins in the wort or beer. Depending on the reactiveness of the polysaccharide and its time of use, these complexes can precipitate spontaneously in the form of a turbidity, or they can modify the conditions for the precipitation of the proteins during the process or in the finished beer. Acacia gum contains a glycoprotein fraction that has properties for the stabilization of colloidal systems. The reactivity of this gum is weak in the sense that it does not create an immediate turbidity in the beer, but its effect becomes noticeable during the training, from the P1279 / 99MX decanting, of a reversible cold turbidity. This rubber is preferably added at the end of the process to avoid its thermal degradation. The pectin reacts with the proteins that precipitate during the cooling of the beer must. It follows that the first result of an addition to a hot wort may be the formation of a permanent turbidity, which may remain during the process and in the finished beer, and the second result may be the modification of the conditions of formation and precipitation. of the reversible cold turbidity in the finished beer. The pectin can also be introduced into the beer in order to act preferably in the stabilization of the reversible fraction of the turbidity formed at low temperature. The addition of carrageenans to wort is a common practice in the brewing industry in order to promote the clarification of the must by accelerating the precipitation and flocculation of the sectioned proteins. In the invention, the high reactivity of the carrageenans towards the proteins is on the contrary exploited to be able to create and maintain a permanent turbidity in the beer at room temperature. The action of this polysaccharide also manifests itself by decreasing the rate of sedimentation of protein particles in the turbidity that forms P1279 / 99MX during cooling of the finished beer.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Example 1_ In this example, the effect of an additive according to the invention on the turbidity quality of a beer is analyzed. To do this, two samples of beer must are collected during a production cycle of a special beer, during the cooking step. The first sample (sample A) receives no additive and serves as a control. The second sample (our B) receives an additive consisting of pectin in a proportion of 0.30 g / 1 of must. The pectin used is the product commercially available under the name of Pectin E 440 from the Sanofi company, France. The two samples A and B are placed in 500 ml graduated cylinders. The turbidity quality of the two musts is evaluated as follows. The decanting volume of the protein breakdown containing the coagulated and precipitated protein fractions is measured. This method of assessing the turbidity of the must is in particular described in the publication "Biéres et Coolers", Paris, 1991, p 130. Now with reference to figure 1, it is observed P1279 / 99MX that the formation of protein breakage of sample B (curve C2) becomes slower, compared to that of sample A (curve Cl). Since a rapid and high protein break corresponds to a persistent low turbidity, pectin acts as a factor that inhibits and reduces protein breakdown, and consequently as a factor that increases the quality of turbidity in beer. This is clearly demonstrated in the figure 2, which shows the effect of the concentration of pectin Q40 added to the hot wort in the formation of turbidity at 20 ° C in the cooled and centrifuged must. The results indicated in figure 2 are obtained as follows: The hot wort (100 ° C) is collected at the end of the cooking step and divided into samples without the addition of pectin (0 g / 1), or with the addition of pectin (o.l g / 1, 0.2 g / 1, 0.3 g / 1, 0.5 g / 1, 0.75 g / 1, or 1 g / 1). After dissolution of the pectin with a gentle stirring of 5 min, the wort samples cooled to 20 ° C and centrifuged are measured in each supernatant, by absorbance (at 700 nm) or by nephelometry (EBC units). The relative distribution of the size of the protein particles in the beers obtained from the two musts of type A and B is then measured by P1279 / 99MX photon correlation spectrometry using a Mastersizer apparatus (Malvern Instruments, Great Britain). The results are given in figures 3 and 4. It appears in figure 3 that the beer particles of type A have an average diameter of about 0.8 μm, while referring now to figure 4, the particles of beer of type B have an average diameter of about 0.3 μm, which demonstrates the role of pectin in the inhibition of coagulation and the precipitation of wort proteins. The two beers A and B are then stored now at 0 ° C for two weeks. Turbidity is assessed by measuring the absorbance at 700 nm by visible UV spectrometry (1 cm cell) after 24 hours, one week, two weeks and three weeks of storage, and by heating the beer from 0 ° C to 20 ° C. ° C. It appears in figure 5 that the intensity of the turbidity of the two beer samples decreases during storage, but that the beer that does not receive pectin (curve C3) has a turbidity of less intensity than the beer that receives pectin (curve C4) . The improvement in the stability of the turbidity during storage appears through the expression of two phenomena. On the one hand, the call P1279 / 99MX "permanent" turbidity, because it persists after heating at 20 ° C in a glass, is 4 to 10 times higher in the test compared to beer without pectin, even after a long period of decantation at 0 ° C. On the other hand, the fraction of the so-called "reversible" cold turbidity, calculated by the difference between the value measured at 2 ° C and that measured at 20 ° C, is also high in the test, compared with beer without pectin, After 3 weeks of decanting at 0 ° C. The last stabilizing effect in the reversible fraction of turbidity is similar to that described in Table 1 in the annex.

Example 2_ In this example, various additives according to the invention are analyzed. The additives used in Example 2 are no longer added during the cooking of the must, as was the case in Example 1, but are now added to the finished beer. The samples are stored at 0 ° C for a period of 4 weeks. The turbidity of the decanted beer is evaluated at 2 ° C and after heating in a vessel at 20 ° C, using the same method as described in Example 1. The results are given in Table 1 presented in the annex of the present patent application.

P1279 / 99MX Apparently, it is observed from the results obtained that all the additives used have an effect of decreasing the sedimentation rate of the reversible fraction of the turbidity of the beer and, consequently, prolonging the persistence of the turbidity in the product. On the other hand, the proportions to be used for each product can vary considerably from one product to another. The embodiment of the invention allows the production of beverages that have a good quality permanent turbidity for at least 4 weeks, at a storage temperature of 20 ° C, and for beverages that have a good quality reversible turbidity for at least three weeks , at a storage temperature of 0 ° C. In the specific case of additive 2 (carrageenan), a slight increase in the permanent turbidity measured at 20 ° C is also observed (0.074 A on average, at least 0.027 A in the control). It is obvious that the present invention is not intended to be limited to the exemplary embodiments just described, but rather covers all its variants. Those skilled in the art can take the time to adapt the present invention to their own needs, simply by carrying out optimization operations without departing from the scope of the essential characteristics thereof, as is P1279 / 99MX defines in the following claims.

TABLE 1 Additive 1: acacia gum, commercially available from Janseen Pharmaceuticlas, Belgium, at a dose of 1000 mg / l of beer. Additive 2: carrageenan E 407, commercially available from the Sanofi company, France, and at a dose of 10 mg / l of beer. Additive 3: pectin E 440 (70 to 80% purity) commercially available from the company Sanofi, France, at a dose of 100 mg / l beer.

P1279 / 99MX

Claims (14)

1. NOVELTY OF THE INVENTION Having described the present invention, it is considered as a novelty and, therefore, the content of the following CLAIMS is claimed as property: 1. Use, in a must of beer or in a fermented beverage prepared from of the beer must, of at least one polysaccharide which is at least slightly soluble in water, which is characterized in that any of the polysaccharides capable of forming complexes with protein fractions of the beverage must be used, in order to inhibit coagulation or the precipitation of the proteins, or alternatively a polysaccharide capable of forming a suspension in the must or in the beverage, in order to prepare a beer-like fermented beverage, having a permanent turbidity at room temperature and / or a cold reversible turbidity, respectively. predetermined characteristics in terms of their intensity and persistence during the course of time, in case of storage.
2. 2. The use according to claim 1, characterized in that the polysaccharide is chosen from the starch derivatives, especially the modified starches E 1404 to E 1450.
3. 3. The use according to claim 1, characterized because the polysaccharide is chosen P1279 / 99MX of pectins of type E 440 or derivatives thereof.
4. 4. The use according to claim 3, characterized in that the pectin is introduced into the hot wort in order to create a permanent turbidity.
5. 5. The use according to claim 3 or 4, characterized in that the pectin is introduced into the finished beer in order to decrease the settling speed of the cold reversible turbidity and to keep said turbidity in suspension in the cold.
6. 6. The use according to one of claims 3 to 5, characterized in that the pectin is added in the proportion between about 10 and about 1000 mg / l, advantageously between about 50 and about 500 mg / 1", preferably in the order of from 100 mg / l to approximately 300 mg / l 7.
7. The use according to claim 1, characterized in that the polysaccharide is chosen from carrageenans of the type E 407 and is introduced into the finished beer in order to form a permanent turbidity and to stabilize the cold turbidity 8.
8. The use according to claim 8, characterized in that the carrageenan, which is highly reactive, is added in a proportion of at least about 5 mg / l and preferably on the order of P1279 / 99 X about 10 mg / l.
9. The use according to claim 1, characterized in that the polysaccharide is chosen from among gums, for example rubber E 400, E 401, E 402, E 403, E 404, E 405, E 413, E 415 or E 416, or acacia gum, and is preferably introduced into the finished beer in order to stabilize and keep cold reversible turbidity in suspension.
10. 10. The use according to claim 9, characterized in that the gum, for example the acacia gum, which is weakly reactive, is added in a proportion of the order of about 1000 mg / l.
11. The uses according to one of the preceding claims, characterized in that the polysaccharide is added in a proportion between about 5 mg / l and about 2000 mg / l of wort or beer, advantageously between about 10 mg / l and about 1000 mg / l, preferably between approximately 50 mg / l and 500 mg / l, the proportion to be used varies in inverse proportion to the degree of reactivity and the degree of purity of the polysaccharide, and depends on the time, when the polysaccharide is used.
12. 12. The use according to any of the preceding claims, characterized in that the nature and amount of the polysaccharide and the conditions for adding the product are selected from P1279 / 99 X in order to create protein particles having an average diameter of approximately 0.3 μm.
13. 13. The method for preparing a fermented beverage of the beer type from a beer must, characterized in that it comprises a step consisting of the use according to any of the preceding claims.
14. 14. A beer-type fermented beverage prepared from a beer must, characterized in that it was prepared using the method according to claim 13. PL279 / 99MX