Foam-stabilized malt beverage

• US 5,196,220 A
• Filed: 05/23/1990
• Issued: 03/23/1993
• Est. Priority Date: 05/23/1990
• Status: Expired due to Fees

• Current Assignee: Cp Kelco (JM Huber Corporation)
• Original Assignee: Merck & Co., Inc.
• Inventors: Lawson, Margaret A., Clare, deceased, Kenneth
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US07/527,453
• Time in Patent Office: 1,035 Days
• Field of Search: 426/573, 426/574, 426/330.4, 426/592, 426/330.4, 426/657, 426/329
• US Class Current: 426/329
• CPC Class Codes: C12H 1/04 with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
• 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 gellan 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 gellan gum and a cold-water soluble protein, 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 gellan gum is clarified.

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

1 to 1;

4.

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

8. The malt beverage of claim 7 wherein said protein has a number average molecular weight of about 900-12,000.

9. The process of claim 1 comprising:

1. adding gellan 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.

11. The malt beverage of claim 9 wherein said protein has a number average molecular weight of about 4000 or less.

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

13. The malt beverage of claim 9 wherein said gellan gum is clarified.

14. The malt beverage of claim 9 wherein said gellan gum and protein are in a weight ratio of 4:

1 to 4;

1 respectively.

15. The malt beverage of claim 9 wherein said gellan gum and protein are present in a combined amount of about 40-100 ppm by weight.

16. A fermented malt beverage of claim 9 containing a gellan 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.

10. A fermented malt beverage possessing improved foam properties containing gellan gum and a cold-water soluble protein in a combined amount of 5-400 ppm by weight of said beverage.