Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1996-06-26
1999-11-30
Eisenschenk, Frank C.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 11, 426 12, 426 15, 426 28, 426 29, 426592, 426600, C12C 1100, C12C 700, C12C 502, C12C 100
Patent
active
059938650
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a foaming beverage, such as beer, a method for producing a foaming beverage and a use of a foam forming additive.
Beverages play an important role in our daily life, not only as a necessary liquid and nourishment supply, but also as a stimulant. Besides taste, texture properties such as viscosity and foam properties are important for high quality beverages.
Today a number of foaming beverages is available on the market, e.g. beer, milk shake and some soft drinks. However, there is a need for new foaming beverages as well as a need for improving the quality of the known foaming beverages.
A lot of efforts have been made to investigate and isolate the foam forming agents in beer and to improve the foaming property of beer.
For more than 50 years it has been known that the foaming properties of beer are governed by its protein content, which is around 3-4 mg/ml in a typical beer, and that free lipids and detergent residues may be detrimental to the beer foam stability.
Numerous investigations (Refs. 1,2,4,17) have dealt with the clarification of which proteinaceous components in beer are involved in foam stabilization without resulting in an unequivocal answer to this question. Several molecular weight classes of proteins in beer have been suggested to be important to the foam (Refs. 2,11,20).
The molecular weight profile of beer proteins ranges from small polypeptides to above 150,000 Dalton. Altogether, beer proteins having molecular weights up to about 100,000 Dalton have been found to have positive effect on the stabilization of beer foam, whereas small polypeptides, in particular polypeptides having a molecular weight below 5,000 Dalton, are considered to have a negative effect on foam (6,19). Furthermore, investigations by Sharpe et al. (15) proposed that the foam stability of beer was related to the ratio of high and low molecular weight polypeptides. Considering the importance of specific proteins, Yokoi et al. (Ref. 20) stated that protein Z, a 40,000 Dalton barley albumin, played the most important role in foam stability. This is contrary to the results of Hollemans and Tonies (Ref. 11) who showed that complete and selective removal of this protein from beer by specific, immobilized antibodies had only a minor effect on the foam stability.
High molecular weight components originating from the yeast and mainly of carbohydrate nature have also been found to be concentrated in beer foam (Refs. 10,12).
Most of the above-mentioned conclusions have been reached from fractionation of beer proteins and determination of the ability of the different fractions to generate stable foam. None of the investigations have taken any steps to improve the quality of beer foam.
When discussing foam quality, there are two important parameters, viz. the ability to form foam and the ability to stabilize the foam.
It has now surprisingly been found that a particular group of proteins designated as Cereal-LTP has the ability to form foam in beverages.
The present invention therefore concerns a beverage containing protein and/or peptides which are characterized by the features of claim 1
Cereal-LTP means proteins or peptides from cereals classfied as Lipid Transfer Proteins. Table I shows the sequence of a number of such Cereal-LTP and other plant LTP. These proteins are further described by Molina et al. (ref. 13).
Homologues mean proteins with 50-110 amino acids and particularly 80-100 amino acids and with at least 60%, preferably 80% or more sequence homology with a Cereal-LTP.
Particularly the structural relationship is important. The homologous proteins therefore preferably comprise at least 6 cystein groups and preferably 8 cystein groups to build up 3 or 4 disulfide bridges.
Preferred homologous proteins are TLTP, SLTP, CLTP, CB-A, CB-B and CB-C.
In the present invention cereal-seeds-LTP is preferred.
A particularly preferred Cereal-LTP is barley-LTP from barley seeds, in Table I designated BLTP and also designated LTP1 in the examples.
BLTP is a basic protein abundant in the aleurone l
REFERENCES:
European Brewery Convention, Analytica-EBC, Fourth Edition (1987), pp. E59-E60.
Clark, David C., et al. "The Protection of Beer Foam Against Lipid-Induced Destabilization." European Brewery Convention, Foam Sub-Group, (Nov. 1992), pp. 70-78.
Yokoi, S., et al. "Characterization of Beer proteins Responsible for the Foam of Beer." EBC Congress, (1989).
Asano, K., et al. "Isolation and Characterization of Foaming Proteins of Beer." ASBC Journal, vol. 38, No. 4 (1980), pp. 129-137.
Slack, P. T., et al. "The fractionation of Polypeptides from barley and beer by hydrophobic interaction chromatography: the influence of their hydrophobicity on foam stability." J. Inst. Brew., vol. 89, (1983), pp. 397-401.
Coghlan, D. St. John, et al., "Polypeptides with enhanced foam potential. " J. Inst. Brew., vol. 98, (1992), pp. 207-213.
Slack et al. 1983 J Inst Brew 89 (6) pp. 397-401, Nov. 1983.
Coghlan et al. 1992 J Inst Brew. 98 (3) pp. 207-214, May 1992.
Sorenson et al. 1993 Tech Q Master Brew Assoc Am. 30 (4) pp. 136-145, Jan. 1993.
Lusk et al. 1995 J Am Soc Brew Chem 53 (3) pp. 93-103, Mar. 1995.
Bech Lene M.o slashed.lskov
Beenfeldt Thorkild
Breddam Klaus
Leah Robert
Muldbjerg Marianne
Carlsberg A/S
Eisenschenk Frank C.
Zeman Mary K.
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