Патент USA US3026210код для вставки
United States Patent 0 ' 1C6 3,026,204 Patented Mar. 20, 1962 1 2 3,026,204 the product. It is possible, for example, to use up to about 1% by weight, calculated as monosodium D-glu~ tamate to prolong the shelf life and to produce foam STABILIZATION 0F MALT BEVERAGES Forest A. Hoglan, Glenview, Ill., assignor to International Minerals & Chemical Corporation, a corporation of New York No Drawing. Filed Feb. 6, 1959, Ser. No. 791,544 4 Claims. (Cl. 99-48) stability of a high order. Generally speaking, however, such a level is not necessary, and a level of about 2000 ppm. is generally the maximum that should be em ployed. When D-glutamate is added to a malt beverage in the The present invention relates to the stabilization of foregoing proportions, the beverage generally has a foam malt beverages, and more particularly to the improve 10 stability, after storage, considerably better than the level ment of the foam stability and storage stability of beer, attained in the absence of D-glutamate; it maintains the ale, and the like. A pleasing characteristic of beer and similar beverages is their property of producing a light and voluminous sparkle and color of the beverage essentially in their original conditions; and it prevents the formation of haze when the beverage, after storage, is cooled to the tem foam when dispensed, and it is important that at least a portion of the foam be retained on the surface of the beverage until the latter has been completely consumed. Another important characteristic of beer and similar perature desired for drinking. The mechanism whereby the present invention achieves its results has not been ascertained. The improvement beverages is their brilliantly clear, sparkling, amber ap pearance, which must be preserved during storage and until the time of consumption. The development of tion of the surface tension of the liquid. The improve This ?avor is highly sensitive to oxidation, e.g., by air, which is ordinarily present in the packaged product, and markedly higher proportion of active material without producing an objectionable glutamate after-taste, which in foam stability presumably arises out of some modi?ca ment in oxidizing stability may be due to a chelating action by the D-glutamate on trace metals which catalyze haze in the beer during storage or upon chilling is a the formation of off-odor and/or elf-taste. The preven problem which has been the subject of careful study for tion of haze formation may be similarly related to an many years. antioxidant e?fect, although this is by no means certain. A further property for which beer, ale, and the like 25 In every case, the use of glutamate in the D-form is dis are highly prized is their clean, characteristic ?avor. tinctly advantageous, in that it permits the use of a would materially alter the ?avor of the product. the effects of oxidizing agents during the storage of the 30 The invention is applicable to malt beverages in gen beverages. For this purpose, various substances have eral, including the various types of beer and ale. been added to the beverages, especially those having anti The added D-glutamic acid material can conveniently oxidant properties, including ascorbic acid, L-glutamic be incorporated in the beverage at any time in its manu acid, and the like, and derivatives thereof. While these facture, beginning with the brewing process, up to the substances do effect some degree of improvement, they eventual bottling of the beverage for consumption. D are not entirely satisfactory, owing to the fact that they glutamate is not metabolized or otherwise altered or de produce undesirable and objectionable ?avor effects when stroyed by the brewing operation itself; but it would tend employed at the necessary concentrations. to be lost to some small degree with the fermentation The present invention has for its primary objects the solids. Hence, it is preferred to add the D-glutamate to improvement of malt beverages with respect to their 40 the beverage after the ?ltration and clari?cation thereof. foam stability, their freedom from haze, and their stabil For greatest and most sustained effect, the D-glutamate ity with respect to taste. Other objects will be apparent should be added immediately after the ?nal ?ltration, so much effort has been expended to prevent or overcome from the following description. It has now been discovered that malt beverages are markedly improved in the foregoing respects without ad verse effect upon their ?avor characteristics by incorporat ing therein a quantity of D-glutamate--viz., D-glutamic acid, an edible inorganic acid salt of D-glutamic acid, that the liquid is protected continuously during handling and storage. The invention will be more fully understood from the following speci?c example. Example Preferred ad Beer, after being brewed in the usual way, is subjected ditives are D-glutamic acid, monosodium D-glutamate, or 50 to a conventional “chillproo?ng” treatment by treatment a mixture thereof which produces a pH in aqueous solu with a proteolytic enzyme, and is then clari?ed by ?ltra tion approximating the normal pH of the malt beverage. tion through cellulose pulp. To the clari?ed beer is Other suitable salts include D-glutamic acid hydrochlo added a saturated aqueous solution of monosodium D or an edible metallic D-glutamate salt. ride, D-glutamic acid phosphate, D-glutamic acid sulfate, glutamate in -a proportion su?icient to produce a con monopotassium D-glutamate, and other alkali-metal D 55 centration of 200 parts per million of the added salt. After thorough mixing, the beer is bottled, capped, and glutamates, monocalcium D-diglutamate, and other al pasteurized. The completed product retains its original kaline-earth metal D-glutamates, and the ‘like. The in ?avor and foam stability during prolonged storage. organic acid salts of D-glutamic acid and the metallic While the foregoing description and example refer to D-glutamate salts are broadly useful in the invention, so long as they are edible. 60 certain speci?c embodiments and aspects of the invention, , The proportion of D-glutamate should be at least about 200 p.p.m., calculated as monosodium D-glutamate, in order to produce the desired result. In the range of about 200 to 1000 p.p.m., the desired effect is obtained with it is to be understood that such embodiments and aspects slight ?avor, characteristic of the D-glutamate ion, be tinctly claim the invention: are given by way of illustrating the invention, and with no intent of restricting the invention thereto. It will be apparent that numerous modi?cations and equivalents of out recognizable change in the ?avor of the malt bev 65 the invention will readily occur to those skilled in the art from the foregoing description. erage. For this reason, the range of ‘about 200 to 1000 The following claims particularly point out and dis ppm. is distinctly preferred. At about 1000 p.p.m., a comes noticeable. This ?avor, however, is not obtrusive 1. A method for improving the foam and ?avor sta and is not particularly objectionable; hence, the D-glu tamate can be used in considerably higher proportions if desired for any reason without impairing the quality of bility of beers and ales during storage which comprises adding thereto at least about 200 p.p.m. of D-glutamic acid values, calculated as monosodium D-glutamate. 8,026,204 4 3 2. A method for improving the storage stability of beers and ales which comprises adding thereto between about 200 and about 1000 ppm. of an edible monometal lic salt of D-glutamic acid wherein said metal is an alkali metal. 3. A method for improving the storage characteristics of beers and ales which comprises adding thereto between about 200 and about 1000 ppm. of monosodinm D glutamate. 4. A method for improving the foam stability and 10 oxidative stability of beers and ales which comprises adding thereto D-glutamic acid and a monometaliic salt of D-glutamic acid wherein said metal is an alkali me tal, the proportion being such as to have a pH substan tially equal to that of the original beer or ale, the pro- 15 portion of added material between about 200 and about 1000 p.p.m. References Cited in the ?le of this patent UNITED STATES PATENTS 1,015,891 1,035,591 Ikeda et a1. __________ __ Jan. 30, 1912, Ikeda et a1. __________ __ Aug. 13, 1912 2,590,647 2,692,199 2,806,791 Pettibone ____________ .__ Mar. 25, 1952 Weber ______________ __ Oct. 19, 1954 Frieden et al. ________ __ Sept. 17, 1957 OTHER REFERENCES Text “The Chemical Senses,” by R. W. Moncrief, pub. by Leonard Hill Lmtd., London, 1944, page 270.