Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Foam stabilization or inhibiting foaming or gushing or...
Patent
1993-08-13
1995-02-07
Paden, Carolyn
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Foam stabilization or inhibiting foaming or gushing or...
4263304, 426592, 426600, C12C 502
Patent
active
053874250
ABSTRACT:
There is disclosed a method and composition for enhancing the foam properties of a fermented malt beverage. Briefly stated, the method comprises adding to the beverage an isohumulone extract in the amount of between about 0.1 ppm and about 20 ppm by weight of the beverage and foaming proteins in the amount of between about 2 ppm and about 250 ppm by weight of the beverage. The fermented malt beverage foam-enhancing composition comprises a mixture of isohumulone extract and foaming proteins, wherein the ratio of isohumulone extract to foaming proteins is between about 1 to about 1 and about 1 to about 2500. Further disclosed is a beverage composition with enhanced foam properties which comprises (a) a fermented malt beverage, (b) an isohumulone extract, the extract comprising between about 0.1 ppm and about 20 ppm by weight of the fermented malt beverage; and (c) foaming proteins, the proteins comprising between about 2 ppm and about 250 ppm by weight of the fermented malt beverage.
REFERENCES:
patent: 2478988 (1949-08-01), Wallerstein et al.
patent: 2659675 (1953-11-01), Steiner
patent: 3051574 (1962-08-01), Segel
patent: 3099563 (1963-07-01), Smith
patent: 3223529 (1965-12-01), Stone
patent: 3266902 (1966-08-01), Brenner
patent: 3526510 (1967-12-01), Raymond et al.
patent: 3573928 (1971-04-01), Marotta et al.
patent: 3966976 (1976-06-01), Schuppner, Jr. et al.
patent: 5190778 (1993-03-01), Clare et al.
Anderson et al., "Nitrogenous Constituents of Brewing Materials XII. Foam-Stabilizing Substances in Beer," J. Inst. Brewing 69:383-388 (1963).
Archibald et al., "Observations on Factors Affecting Beer Foam Characteristics," Proc. EBC Congress 349-362 (1975).
Asano et al., "Contribution of Hop Bitter Substances to Head Formation of Beer," Rep. Res. Lab. Kirin Brewery Co., Ltd. 19:9-16 (1976).
Asano et al., "Isolation and Characterization of Foaming Proteins in Beer," ASBC Journal 38:129-136 (1980).
Asano et al., "Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation," ASBC Journal 40:147-154 (1982).
Aubert et al., "Aqueous Foams," Scientific American 254:74-82 (1986).
Baker, "Impact of Post-Filtration Addition of Selected Hop Extracts on Beer Foam and Clarity," MBAA Technical Quarterly 27:33-38 (1990).
Bamforth et al., "Aspects of Foam Lacing," Proc. EBC Congress 331-338 (1983).
Bamforth et al., "Original Appraoches to Improving the Foam of Beer," Proc. EBC Congress 515-522 (1985).
Bamforth et al., "Egg Albumen as a Source of Foam Polypeptide in Beer," ASBC Journal 45:27-32 (1987).
Bishop et al., "A Scientific Basis for Beer Foam Formation and Cling," J. Inst. Brewing 80:68-80 (1974).
Bishop, "Haze- and Foam-Forming Substances in Beer," J. Inst. Brewing 81:444-449 (1975).
Clark et al., "The Effect of Pre-Isomerised Hop Extract on the Properties of Model Protein Stabilized Foams," J. Inst. Brewing 97:169-172 (1991).
Comrie, "The Production of Foam on Beer," Brewers Digest 23:42-45 (1959).
Cook, "Factors in Head Retention," Proc. EBC Congress 469-478 (1971).
Dale et al., "Rapid Methods for Determining the High Molecular Weight Polypeptide Components of Beer," J. Inst. Brewing 93:465-467 (1987).
Davies et al., "Nitrogenous Constituents of Brewing Materials VIII. Fractionation of the Nitrogen Compounds of Worts and Beers. Foam-Stabilizing Activity of the Fractions," J. Inst. Brewing 62:239-250 (1956).
Diffor, "The Effect of Isohumulone/Isocohumlone Ratio on Beer Head Retention," ASBC Journal 36:63-65 (1978).
Fly, "The Effect of Countercurrent Distribution Fractions of Hop Extracts on Beer Foam," ASBC Journal 35:69-72 (1976).
Hollemans et al., "The Role of Specific Proteins in Beer Foam," Proc. EBC Congress 561-568 (1987).
Jackson et al., "Melanoidins and Beer Foam," Proc. ASBC 36:192-195 (1978).
Jackson et al., "Mechanism of Beer Foam Stabilization by Propylene Glycol Alginate," J. Inst. Brewing 86:34-37 (1980).
Klopper, "Foam Stability and Foam Cling," Proc. EBC Congress 363-371 (1973).
Krauss, "Problems of Foam Stability," Brewers Digent XLV:66-75 (1970).
Leeson et al., "Biochemical and Physical Analysis of Beers--Roles for Macromolecular Species in Foam Stabilization at Dispense," Royal Soc. Chem. 82:194-206 (1991).
Lusk et al., "A Surface-Active Fraction Isolated From Beer," ASBC Journal 45:91-95 (1987).
Luykx, "Influence of Metal Ions on Beer Properties, with Special Reference to Foam," J. Inst. Brewing 66:399-407 (1960).
Lyons, "Beer Foam and Head Retention," Brewers Digest LIX:22-24 (1984).
Morris et al., "Enhancement of Foam Stability by Increased Utilization of Polypeptides," Proc. EBC Congress 561-568 (1987).
NarziB et al., "Latest Findings on Beer Foam," Brauwelt International II:126-134 (1990).
Nissen, "Composition of Beer Foam," Proc. ASBC 23-29 (1940).
Ohata et al., "Studies on Foam Stability of Beer," Proc. EBC Congress 569-576 (1987).
Pierce, "The Role of Positive and Negative Factors in Head Retention," J. Inst. Brewing (Australia and New Zealand Section) 15:51-65 (1978).
Roberts, "Glycoproteins and Beer Foam," Proc. EBC Congress 453-464 (1975).
Roberts, "Colloidal Aspects of Beer Foam," Brewers Digest 52:50-58 (1977).
Roberts et al., "The Effects of Lipids and Related Materials on Beer Foam," J. Inst. Brewing 84:9-12 (1978).
Scheer, "Effects of High Protein Malts on Finished Beers," MBAA Technical Quarterly 27:73-75 (1990).
Schulze et al., "Gel Chromatography and Isoelectricfocusing of Beer Foam Protein Fractions" ASBC Journal 4:181-186 (1976).
Segel et al., "Beer Foam," MBAA Technical Quarterly 4:104-112 (1967).
Siebert et al., "The Relationship of Beer High Molecular Weight Protein And Foam," MBAA Technical Quarterly 26:139-146 (1989).
Slack et al., "The Fractionation of Polypeptides from Barley and Beer by Hydrophobic Interaction Chromatography: The Influence of Their Hydrophobicity on Foam Stability," J. Inst. Brewing 89:397-401 (1983).
Todd et al., "Evaluation of the Relative Bitterness and Light Stability of Reduced Iso-Alpha Acids," MBAA Technical Quarterly vol. 9, No. 1, pp. 31-35 (1972).
Vancraenenbroeck et al., "Considerations on Foam--Active Complexes in Beer," Proc. EBC Congress 323-330 (1983).
Wenn, "`Foam-Loving` Complex Nitrogen Materials in Beer," J. Inst. Brewing 78:404-406 (1972).
Whitear, "Basic Factors That Determine Foam Stability," J. Inst. Brewing (Australia and New Zealand Section) 15:67-78 (1978).
Yokoi et al., "Characterization of Major Proteins and Peptides in Beer," ASBC Journal 46:99-103 (1988).
Yokoi et al., "Characterization of Beer Proteins Responsible for the Foam of Beer," Proc. EBC Congress 593-600 (1989).
Bamforth, "The Foaming Properties of Beer," J. Inst. Brewing 91:370-83 (1985).
Coghlan et al., "Polypeptides with Enhanced Foam Potential," J. Inst. Brewing 98(3) 207-13 (1992).
Dale et al., "Low Molecular Weight Nitrogenous Components and Their Influence on the Stability of Beer Foam," J. Inst. Brewing, 98:123-27 (1992).
Dale, "Beer Polypeptides," Ferment 4:217-20 (1990).
Gardner, "Surface Viscosity and Gushing," J. Inst. Brewing 78:391-98 (1972).
Heintz, "Aspects of Beer Foam Foundation and Head Retention," MBAA Technical Quarterly 24:58-60 (1987).
Hollemans et al., "The Role of Malt Lipids in Beer Foam," MBAA Technical Quarterly 28:168-73 (1991).
Huston et al., "The Protein Character of Beer is Defined in the Brewhouse," ASBC Journal 44(1):40-44 (1986).
Maeda et al., "Foam Stability and Physicochemical Properties of Beer," ASBC Journal 49:14-18 (1991).
Ormrod, "The Release of Yeast Proteolytic Enzymes Into Beer," J. Inst. Brewing 97:441-43 (1991).
Outtrup, "Foam Stabilizers May Contribute to Beer Haze," Proc. EBC Congress 473-80 (1991).
Prins et al., "Proteins and Surface Effects in Fermentation: Foam, Antifoam and Mass Transfer," Trends in Biotechnology, vol. 5, No. 11, pp. 296-301 (1987).
Sharpe et al., "Rapid Methods of Measuring the Foam-active Nitrogenous Components of Worts and Beers," Proc. EBC Congress 607-14 (1981).
Vancraenenbroeck et al., "Foaming Power of Malt Proteins," Proc. EBC Congress 499-506 (1985).
Voigt et al., "Some Technological Factors Affecting Beer Foam," Proc. EBC
Foley Timothy W.
Haller Helga J.
Hsu Wen P.
Paden Carolyn
Rhone-Poulenc Specialty Chemicals Co.
LandOfFree
Method and composition for enhancing foam properties of fermente does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method and composition for enhancing foam properties of fermente, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method and composition for enhancing foam properties of fermente will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1109116