CA1302922C

CA1302922C - Process for producing a malt beverage having improved foaming propertiesand product produced therefrom

Info

Publication number: CA1302922C
Application number: CA000612700A
Authority: CA
Inventors: Joseph L. Owades
Original assignee: Individual
Current assignee: Individual
Priority date: 1989-01-25
Filing date: 1989-09-27
Publication date: 1992-06-09
Anticipated expiration: 2009-09-27
Also published as: US4882186A

Abstract

PROCESS FOR PRODUCING A MALT BEVERAGE HAVING IMPROVED
FOAMING PROPERTIES AND PRODUCT PRODUCED THEREFROM
ABSTRACT OF THE DISCLOSURE

The foaming properties of a brewed malt beverage are improved by adding to the beverage during the normal brewing process a measured quantity of ginseng.

Description

2FOAMING PROPERTIES AND P~ODUCT PRO~UCED THEREFROM
3Field of the Invention -5The present invention relates generally to the 6 production of malt beverages, and more particularly to the 7 production of malt beverages having improved foaming 8 properties. The invention has particular utility in the 9 production of beer and will be described in connection with such utility, although the invention also may be 11 advantageously used in the production of other malt 12 beverages such as malt flavored beverages.
13 Description of the Invention 14 In the production of beer, yeast is used to ferment into ethyl alcohol a substrate made of a mixture of 16 fermentable carbohydrates so called "wort carbohydrates."
17 The wort carbohydrates involved which can be fermented by 18 Brewers' yeast are normally maltose, glucose, maltotriose 19 and traces of sucrose and fructose. They are obtained by allowing malt enzymes (alpha and beta maylase~ to 21 transform starch molecules from malt and other adjuncts 22 into the fermentable sugars outlined above. This is done 23 during the so-called mashing operation.
24 Conventional mashing involves mixing together of malt and cereal adjuncts in hot water, followed by a series of 26 heating and resting cycles. Substances which are 27 solubilized in the hot water are collectively called the 13029~2 1 extract. Following mashing, the soluble materials are 2 extracted in a lauter tub, leaving behind the spent grain.

3 A clear liquid (wort) obtained by the extraction may then 4 be transferred to a brew kettle and boiled for a period of time (kettle boiled) which inactivates the malt enzymes.
6 Wort compositions vary depending on the raw materials and 7 mash cycle employed.
8 A typical wort used in brewing may comprise the mixed 9 extract of a barley malt mash and a cereal adjuncts mash typically of corn grits or rice. Such mixed extract may 11 be obtained by treating a kiln dried barley malt with warm 12 water, at about 50 13 C., in one vessel, the so-called "mash tub", and boiling 14 the cereal adjuncts, (e.g. corn grits or rice) in another vessel, the so-called "cooker," and then adding the 16 boiling contents of the cooker to the warm malt suspension 17 in the mash tub. This serves to raise the temperature of 18 the mash tub contents to about 57-67C. During the rise 19 from 50C. to about 67C., and starting at around 63C., the enzymes in the malt and in particular beta-amylase 21 which is most active between 60 and 70C., partially 22 degrade the starches in both the malt itself and in the 23 corn grits or rice to form simple fermentation sugars, 24 primarily glucose, fructose and maltose. These simple sugars are fairly sweet tasting, and also are fermentable 26 by Brewers' yeast to alcohol and carbon dioxide.

2 The combined mash is then filtered in a lauter tube, mash 3 filter or other means and the resulting wort boiled with hops, 4 filtered, cooled and fermented with yeast, and carbonated to produce a beer or ale.
6 Carbonated malt beverages produce a more or less long-7 lasting foam when poured into a drinking glass. This foam has 8 always been considered a desirable attribute in such 9 beverages. Carbonation or foam enhances the flavor and mouth feel and adds to the consumer's perception of freshness. A
11 flat beer looks and tastes stale. Prior to the present 12 invention, the only agents known to improve the foaming 13 properties have been gums such as acacia or algin derivatives, 14 or a metal salt, such as ferrous ammonium sulfate. However, such agents may adversely affect taste and/or increase 16 turbidity, haze or cloudiness of the resulting beverage 17 product and thus are not entirely satisfactory.
18 ~ummary of the Invention 19 one aspect of the present invention is defined as a method of improving the foaming properties of a brewed malt 21 beverage during brewing which comprises adding to the malt 22 beverage prior to or following fermentation about 0.01 to 23 about 0.1 lb. of ginseng per bbl. of malt beverage.
24 Another aspect of the present invention relates to an improvement in a method of producing a malt beverage wherein a 26 malt mash is blended with cereal adjuncts and boiled to form a 27 wort, the wort is pitched with yeast, and is fermented, the ~302922 1 improvement comprising adding during the boiling about 0.01 to 2 about 0.1 lb. of ginseng per bbl. of malt beverage.
3 A further aspect of the present invention is defined as a 4 brewed malt beverage having improved foaming properties which comprises a sufficient quantity of soluble components of 6 ginseng to produce improved foaming.
7 Detailed Description of the Invention 8 Ginseng, which is derived from the root of Panax Ginseng, 9 comprises a mixture of sugars, sterols, oleanolic acid, and a series of saponin or triterpenoid glycosides including, in 11 particular P. quinquefolium and P. pseudoginseng which are 12 generally considered to be biologically active.
13 The ginseng may be added to the kettle and boiled with 14 the hops. Alternatively, the ginseng may be added later in the brewing process as a water extract, typically as a warm or 16 hot water extract.
17 The foaming improvement appears to be dependent on 18 the quantity of ginseng added. Generally, ginseng may be 19 added in an amount in the range of about 0.01 to about 0.10 or more lb. of ginseng per bbl. of malt beverage.

1 Addition of less than about 0.01 lb. of ginseng per bbl.
2 of malt beverage generally results in only marginal 3 improvement, at best, in foaming properties, while 4 addition of more than about 0.10 or more lb. of ginseng per bbl. of malt heverage appears to result in little 6 additional improvement in foaming properties. The reason 7 why the addition of ginseng during the brewing process 8 improves foaming is not known. However, it is believed 9 that at least some soluble components of ginseng carried over into the finished beverage product provide the 11 desired improvement in foaming properties.
12 The resulting malt beverage has superior foaming 13 properties over a similar beverage made without the 14 addition of ginseng, and none of the disadvantages of adverse taste, turbidity, etc. common to prior art 16 techniques for improving foaming properties.
17 The present invention will be further described in the 18 following working examples.
19 The following examples, illustrative of the present invention, employ a conventional brew house having a mash 21 tub and a cereal cooker or boiler vessel. The basic 22 procedure was to suspend dried, ground barley malt in 23 water, heat the resulting suspension to about 50C. for a 24 period of time. In Example I, the cereal adjuncts, i.e.
corn grits, which have been boiled in a separate c~real 26 cooker or boiler vessel, are added to the malt slurry.
27 The combined mash is heated for a period of time and then ~OZ922 1 transferred to a filtering vessel or lauter tub. The 2 clear liquid which drains from the mash, and the hot water 3 used to wash the adhering liquid from the grains are run 4 into a kettle and boiled. The hops and ginseng are added during the boiling period. The liqu d is again strained, 6 cooled and treated with yeast and fermented. In Example 7 II the barley malt is ground in the mill and mashed with 8 water at about 51C. The temperature is raised and the 9 malt slurry is transferred to a mash filter. The filtered liquid is run into a kettle, and cereal adjuncts in the 11 form of corn syrup added. The combined mash is heated for 12 a period of time and then transferred to a filtering 13 vessel or lauter tub where the liquid is strained, cooled 14 and allowed to ferment. The fermented liquid is filtered, and treated with a hot water extract of ginseng.

17 1,5Q0 pounds of corn grits were added to 30 barrels of 18 water, and the resulting mixture heated to boiling, with 19 stirring, for 30 minutes in a cereal cooker.
Concurrently, 2,500 pounds of ground barley malt were 21 added to 30 barrels of water, and heated to 50C., with 22 stirring, in a mash tub. The resulting malt mash was held 23 at 50C. for 15 minutes, and the contents of the cereal 24 cooker were then rapidly pumped over into the mash tub.
The combined mash was held at 63C. for thirty minutes, 26 and then heated to 75C. and transferred to a lauter tub.
27 A clear liquid, drained from the mash, and hot water used 130Z9;~

1 to wash the adhering liquid from the grains are run into a 2 kettle and boiled for 60 minutes. Thirty pounds of hops 3 and two pounds of ginseng are added during the boiling 4 period.
The resulting liquid is again strained, cooled to 6 about 10C., and transferred to a fermentation tank to 7 which was added one hundred pounds of brewers' yeast. The 8 resulting mixture was allowed to ferment for seven days.
9 After letting the yeast settle out, and filtering, the resulting filtrate beer was bottled.
11 In a time and pour test, the ginseng-treated beer foam 12 lasted six minutes, while beer produced under identical 13 conditions, but without the addition of ginseng, foam 14 lasted only four and one half minutes.
EXAMPLE II
16 2,500 pounds of ground barley malt were added to 30 17 barrels of water, and heated to 51C. The temperature of 18 the mash was raised to 75C., and the mash transferred to 19 a mash filter. The filtered liquid was run into a kettle and 140 gallons of corn syrup added. The resulting 21 combined mash was then boiled for 60 minutes. The 22 resulting liquid was strained, cooled to about 11C., and 23 transferred to a fermentation tank to which was added 90 24 pounds of brewers' yeast. The resulting mixture was allowed to ferment for seven days. The fermented liquid 26 was then filtered, and treated with hot water extract of 27 three pounds of ginseng. The treated liquid was held at ~0292;~

1 1C. for ~4 hours, and the liquid was then filtered, 2 packaged and cooled.
3 In a pour test, the ginseng-treated malt beverage foam 4 lasted 5 1/2 minutes while malt beverage produced under identical conditions, but without the addition of ginseng~
6 lasted only 4 minutes.
7 Certain changes may be made without departing from the 8 scope of the invention herein involved. It is therefore 9 intended that all matter contained in the above description shall be interpreted as illustrative and not 11 in a limiting sense.

Claims

1. A method of improving the foaming properties of a brewed malt beverage during brewing which comprises adding to the malt beverage prior to or following fermentation about 0.01 to about 0.1 lb. of ginseng per bbl. of malt beverage.

2. A method according to claim 1 wherein said ginseng is added as a water extract.

3. A method according to claim 1 wherein said brewing comprises boiling with hops, wherein said ginseng is boiled with the hops.

4. In a method of producing a malt beverage wherein a malt mash is blended with cereal adjuncts and boiled to form a wort, the wort is pitched with yeast, and is fermented, the improvement which comprises adding during said boiling about 0.01 to about 0.1 lb. of ginseng per bbl. of malt beverage.

5. In a method of producing a malt beverage, wherein a malt mash and cereal adjuncts are combined in a kettle and boiled for a period of time, and the resulting liquid pitched with brewer's yeast and allowed to ferment for a period of time to produce a fermented liquid, the improvement which comprises treating the fermented liquid with about 0.01 to about 0.1 lb. of ginseng per bbl. of malt beverage.

6. In a method according to claim 5, the improvement wherein said ginseng is employed as a water extract.

7. In a method according to claim 5, the improvement wherein said cereal adjuncts comprise corn syrup.

8. A brewed malt beverage having improved foaming properties, which comprises a sufficient quantity of soluble components of ginseng to produce improved foaming.

9. A brewed malt beverage according to claim 8, wherein the ginseng used is in the form of a water extract.