Method to stabilize beer foam

• US 9,238,788 B2
• Filed: 07/16/2009
• Issued: 01/19/2016
• Est. Priority Date: 07/25/2008
• Status: Active Grant

• Current Assignee: Natural Response, S.A.
• Original Assignee: Natural Response, S.A., Universidad Mayor
• Inventors: Alarcon Camacho, John Gabriel, Sainz Lobo, Javier Ignacio
• Primary Examiner(s): Tarazano, D. Lawrence
• Assistant Examiner(s): DUBOIS, PHILIP A
• Application Number:
  US12/504,360
• Publication Number:
  US 20100021583A1
• Time in Patent Office: 2,378 Days
• Field of Search: 426/52
• US Class Current: 1/1
• CPC Class Codes: C12C 5/02 Additives for beer

Abstract

Method for producing extract of Quillaja saponaria Molina saponins comprising the treatment of a commercial product of saponins from Quillaja saponaria Molina with an enzymatic pool of pectinase, protease, glycosidases and hemicellulitic enzymes, the filtering and the mixing with co-adjuvants, and the use of this extract to stabilize beer foam.

Claims

1. A method of stabilizing a foam that is derived from beer, comprising:

adding a co-adjuvant to a purified extract of Quilaja saponaria Molina saponins so as to obtain an extract mixture, adding the extract mixture to the beer so as to obtain a beer mixture, and

forming the foam from the beer mixture,

wherein the co-adjuvant comprises an oligosaccharide and the purified extract of Quilaja saponaria Molina saponins is obtained by treating Quilaja saponaria Molina saponins with a mixture of enzymes comprising a pectinase, a glucosidase and a hemicellulase, and

wherein the oligosaccharide is at least one selected from the group consisting of maltodextrin, lactose and inulin, and wherein the co-adjuvant is added an amount effective for increasing the stability of a foam that is derived from beer to which the mixture has been added as compared to the stability of a foam that is derived from beer to which only Quilaja saponaria Molina saponins has been added.

2. The method of claim 1, wherein the step of forming the foam includes dispensing the beer mixture with a CO2 pressure of 3.5 bar.

3. The method of claim 1, wherein the stability of a foam that is derived from beer is measured using a Nibem stability test where a foam collapse time over a distance of 30 mm is measured.

4. The method of claim 1, wherein the effective amount is 70-95% of the mixture.

5. The method of claim 1, wherein the maltodextrin is potato maltodextrin or corn maltodextrin.

6. The method of claim 1, wherein the co-adjuvant further comprises a polyol.