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Патент USA US3026210

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United States Patent 0 ' 1C6
Patented Mar. 20, 1962
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
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
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.
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.
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
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
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
Ikeda et a1. __________ __ Jan. 30, 1912,
Ikeda et a1. __________ __ Aug. 13, 1912
Pettibone ____________ .__ Mar. 25, 1952
Weber ______________ __ Oct. 19, 1954
Frieden et al. ________ __ Sept. 17, 1957
Text “The Chemical Senses,” by R. W. Moncrief, pub.
by Leonard Hill Lmtd., London, 1944, page 270.
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