Foam-stabilized malt beverage

• US 4,729,900 A
• Filed: 04/22/1986
• Issued: 03/08/1988
• Est. Priority Date: 04/22/1986
• Status: Expired due to Term

• Current Assignee: Cp Kelco (JM Huber Corporation)
• Original Assignee: Merck & Co., Inc.
• Inventors: Bryden, Walter, Clare, Kenneth, Lawson, Margaret A.
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): SEIDEL, MARIANNE C
• Application Number:
  US06/855,052
• Time in Patent Office: 686 Days
• Field of Search: 426/11, 426/569, 426/32, 426/12, 426/16, 426/28, 426/29, 426/61, 426/64, 426/321, 426/329, 426/330.3, 426/330.4, 426/330, 426/592, 426/600, 426/656, 426/657-658, 426/654 , 426/661, 426/422, 426/423, 426/15, 435/93
• US Class Current: 426/329
• CPC Class Codes: C12C 5/02 Additives for beer
• CPC Class Codes: C12H 1/14 with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds

Abstract

A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined xanthan gum and a cold-water soluble protein.

Claims

1. A process for improving the foam properties of a fermented malt beverage comprising adding to said beverage xanthan gum and a cold-water soluble protein in a weight ratio in the range of about 4:

1 to 1;

4, in a combined amount of about 5-400 ppm by weight of said beverage.

2. The process of claim 1 wherein said cold-water soluble protein has a number average molecular weight of about 900-12,000.

3. The process of claim 2 wherein said cold-water soluble protein has a number average molecular weight of 4000 or less.

4. The process of claim 2 wherein said cold-water soluble protein has a number average molecular weight of 2000 or less.

5. The process of claim 1 wherein said xanthan gum is a clarified xanthan gum.

6. The process of claim 1 wherein said xanthan gum and protein are in a weight ratio in the range of about 4:

1 to 1;

1.

7. The process of claim 1 wherein said xanthan gum and protein are present in a combined amount of 40-100 ppm by weight based on said beverage.

8. The process of claim 1 wherein said malt beverage exhibits a haze value below 30 Nephelos units.

9. The process of claim 1 comprising:

1. adding xanthan gum and cold-water soluble proteins to raw fermentate;

2. chilling said fermentate to 4.4°

C.;

3. filtering said fermentate of step (2) with diatomaceous earth;

4. pasteurizing the fermentate of step (3) to 60°

C. for 2 hours; and

then

5. chilling the malt beverage to 4.4°

C.

10. A fermented malt beverage possessing improved foam properties containing xanthan gum and a cold-water soluble protein in a weight ratio in the range of about 4:

1 to 1;

4 in a combined amount of 5-400 ppm by weight of said beverage.

11. The malt beverage of claim 10 wherein said protein has a number average molecular weight of about 900-12,000.

12. The malt beverage of claim 10 wherein said protein has a number average molecular weight of about 4000 or less.

13. The malt beverage of claim 11 wherein said protein has a number average molecular weight of 2000 or less.

14. The malt beverage of claim 10 wherein said xanthan gum is a clarified xanthan gum.

15. The malt beverage of claim 10 wherein said xanthan gum and protein are in a weight ratio of 4:

1 to 1;

1 respectively.

16. The malt beverage of claim 10 wherein said xanthan gum and protein are present in a combined amount of about 40-100 ppm by weight.

17. The malt beverage of claim 10 exhibiting a haze value of below 30 Nephelos units.

18. A fermented malt beverage of claim 10 containing a xanthan gum/cold-water soluble protein mixture, in a respective weight ratio of about 4:

1, said mixture present in a combined amount of about 40-100 ppm by weight, and exhibiting a haze value of less than 30 Nephelos units.