Concentrated liquid tannic acid solution applied to beer as well as application method and application of concentrated liquid tannic acid solution

Abstract

The present invention relates to the description of a liquid, concentrated and stable tannic acid solution for use in a brewing process to stabilize colloids, as well as methods comprising the use of the liquid tannic acid solution to achieve desired performance and technical and sensory advantages.

Description

Technical Field

[0001] The present invention relates to a stable concentrated liquid tannic acid solution and the use of the food product in a beer production process, with the purpose of improving colloid stability. Background Art

[0002] Physical (colloidal) stability is one of the most important quality parameters of beer. It is particularly affected by three main types of molecules: high-molecular-weight proteins, polyphenols, and polysaccharides. It can be achieved through various treatments, such as the use of proteolytic enzymes, protein precipitants (e.g., tannic acid), and protein adsorption on silica.

[0003] The complex formed by proteins and polyphenols may initially be soluble, but as its size increases, it becomes insoluble, resulting in a cloudy beverage. This is the main problem arising from colloidal instability, which can occur in two ways: cold haze, which occurs when the product is cooled to 0°C or below and disappears upon reheating; and permanent haze. Permanently hazy beer will remain "cloudy" and may develop sediment over its shelf life.

[0004] Some examples of techniques used to achieve colloidally stable beers are detailed below.

[0005] When using proteolytic enzymes, so-called proteases (usually papain) hydrolyze peptide chains and reduce the protein concentration in the solution. Papain, an alkaloid enzyme extracted from papaya (Carica papaya), has a nonspecific mechanism of action. Due to this nonspecific nature of the enzyme, its use is associated with several disadvantages: it affects all types of proteins present, including those responsible for beer foam.

[0006] In addition to papain, other proteolytic enzymes obtained from microbial sources through advanced biotechnology can also be used. For example, we have discovered specific prolidinases (endoproteases) present in PI 0115998-4. According to this document, "Specific proline endoproteases are defined as endoproteases that cleave proteins or peptides near or at sites containing proline residues in the protein or peptide chain." These enzymes are characterized by being derived from genetically modified organisms, which is often an obstacle for breweries to use such enzymes due to consumer concerns. In addition, although the negative impact of these enzymes on beer foam is minimized, they still have a certain impact on its stability.

[0007] During the production process, enzymes are applied directly to the production line via a dosing pump.

[0008] Silica gel is a synthetic compound produced by the reaction of sodium silicate (Na2SiO3) and sulfuric acid (H2SO4). It works by physical adsorption, retaining proteins that cause beer haze. The silica-protein complex is retained at the bottom of the tank or during filtration. However, using silica in brewing also has some disadvantages. The high dosage of the compound creates operational challenges, as brewers must load large quantities of product. Furthermore, this application presents labor challenges: silica is a compound that, if inhaled repeatedly, can cause a disease called silicosis. Silicosis limits the breathing capacity of affected professionals because silica particles accumulate in the alveoli. This can affect the function of other organs, such as the heart, and can even lead to death.

[0009] Tannic acid is a water-soluble polyphenol that is a natural, plant-based, and non-genetically modified compound. Its molecular structure consists of a glucose center with its hydroxyl group linked to one or more gallic acid residues. If contact time is sufficient, the effect of using tannic acid is comparable to that of using silica gel. It can be added during the mashing, boiling, maturation stages, and / or directly during beer filtration. The use of tannic acid in beer production offers numerous benefits, such as protein precipitation, free radical scavenging (antioxidant), inhibition of lipoxygenase enzymes, and metal chelation. Tannic acid forms hydrogen bonds with yeast and high-molecular-weight proteins, leading to colloidal instability and subsequent precipitation. In addition to reducing turbidity, this function also reduces slag resistance during boiling by forming a denser slag, increasing the amount of beer per filtration cycle (greater process efficiency).

[0010] In addition to the improvement in quality, the use of tannic acid can also reduce the amount of product required, thereby reducing costs; at the same time, it can also reduce the residue in the filtration process, which brings environmental benefits.

[0011] However, although tannic acid is the most effective alternative for improving colloidal stability, its application requires that the powdered tannic acid be pre-diluted in hot water (40-50°C), left to dissolve completely, and then cooled before metering. Only after these steps are completed can the product be used in beer processing. Therefore, since not all breweries have a hot water supply point for solution preparation, and there is still a risk of solution contamination during cooling and batching operations, a series of limitations and disadvantages arise during its use.

[0012] Some attempts have been made to prepare solutions containing tannic acid, also for other purposes, as described in US Pat. No. 2,088,590, but other chemical additives were used that were incompatible with the brewing process.

[0013] The object of the present invention is therefore to provide a concentrated and stable liquid tannic acid solution, a natural, non-genetically modified, ready-to-use product for the colloidal stabilization and clarification of beer.

[0014] Advantageously, the solution can be applied in-line after the wort has cooled, ensuring an efficient chemical reaction and better contact area between the tannins and the sensitive proteins present in the wort.

[0015] Furthermore, the liquid formulation eliminates the need for the preparation of a tannic acid solution, which is crucial for the correct performance of the product, reducing production costs and maintaining appropriate and desired organoleptic properties throughout its shelf life. Purpose of the Invention

[0016] The first object is to provide a concentrated liquid tannic acid solution for beer application, which is a natural, plant-based, non-genetically modified, ready-to-use product for use as a technical adjunct in the beer production process, which can effectively promote the colloidal stabilization and clarification of cold wort and / or beer.

[0017] The second aim is to describe the application process of said solutions in order to obtain better product performance, generating the desired technical and sensory advantages. Summary of the Invention

[0018] The first object is achieved by describing the preparation of a liquid, concentrated and stable tannic acid solution using tannic acid powder, grain alcohol and water.

[0019] The second aim is achieved by describing the process parameters and application points of the proposed solution in the beer production process. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 A beer production process flow chart is shown, showing the application points when using proteolytic enzymes and silica gel according to the prior art. The steps and dosing points are defined as follows: 1. Saccharification 2. Clarification 3. Boil 4. Rotary sedimentation 5. Cooling (heat exchanger) 6. Fermentation 7. Ripening 8. Filter 9. Lung Canning A. Dosing point of proline-specific enzyme (endoprotease) B. Dosing point of proline-specific enzyme (endoprotease) C. Papain and Silica Gel Dosage D. Papain and silica gel mixing point E. Papain Ingredients

[0021] Figure 2 A flow chart of the beer production process is shown, indicating the application points of the liquid tannic acid solution, which is also the purpose of this invention. The steps and dosing points are defined as follows: 1. Saccharification 2. Clarification 3. Boil 4. Rotary sedimentation 5. Cooling (heat exchanger) 6. Fermentation 7. Ripening 8. Filter 9. Lung Canning A. Dispensing point of liquid tannic acid solution DETAILED DESCRIPTION

[0022] For the purpose of this definition, beer is a beverage made by fermenting malted barley wort or malt extract with the yeast Saccharomyces cerevisiae, after a previous cooking process and with the addition of hops or hop extract, in which case part of the malted barley or malt extract may be replaced by brewing adjuncts.

[0023] For the purposes of definition, cold wort is understood to be the wort obtained after the processes of sedimentation / separation (spinning) and cooling (passing through a heat exchanger) and before fermentation begins.

[0024] Furthermore, unless expressly stated otherwise, or as would be well within the ability of one skilled in the art to discern, concentration references expressed herein are on a weight basis relative to the total weight of the solution.

[0025] This article describes a liquid, concentrated, and stable tannic acid solution for application to cold wort during the brewing process. This natural, plant-derived solution is highly pure, non-genetically modified, and ready-to-use for clarification and colloidal stabilization of wort and / or beer. This eliminates the need for solution preparation in the beer production facility, a drawback already discussed in detail in the prior art. Furthermore, the formulation remains highly effective, free of genetically modified ingredients that negatively impact beer foam, and, due to the low dosage required, requires minimal weight, preventing the operator from inhaling harmful substances, thus enhancing worker safety.

[0026] Tannic acid is extremely unstable in aqueous solution, as described in US Pat. No. 2,088,590, and is known to decompose into free gallic acid molecules. While BR 112021016319-0 mentions the use of tannic acid in fertilizers, it also suggests that mixing temperature and solution preparation time are crucial to avoid degradation of the compound in solution, as occurs in wineries.

[0027] Surprisingly, in order to produce a tannic acid solution that is easy to apply in breweries and improve the process and quality of beer, several recipes were tested and it was observed that by using specific ingredients, within a predetermined range of proportions, it was possible to stabilize the tannic acid in a physical and microbiological way without causing the unwanted decomposition of the tannic acid, as previously described, thus maintaining the expected performance of the stabilizer in application.

[0028] In a preferred embodiment, the preparation of concentrated liquid tannins involves the use of tannin powder already available in the brewery, which has the function of forming chemical bonds with sensitive proteins present in the cold wort, accelerating the sedimentation process during processing to optimize clarity and colloidal stability.

[0029] Preferably, the solution is prepared using grain alcohol in the range of 1% to 55%, preferably 5% to 52%, more preferably 15% to 50% by weight, which results in a tannic acid concentration in the range of 10% to 70%, preferably 15% to 63%, more preferably 25% to 55% by weight for the liquid formulation, in addition to producing a reduction in viscosity and density while maintaining physical and microbiological stability, wherein the concentration is expressed by weight based on the total weight of the solution.

[0030] In a preferred embodiment, the solution containing tannic acid powder and cereal alcohol is diluted in water to a concentration ranging from 1% to 55% (by weight), preferably from 5% to 52%, more preferably from 15% to 50%, wherein the concentration is expressed by weight based on the total weight of the solution.

[0031] The present invention aims at providing a liquid composition which allows direct use in the process without prior preparation for use, is stable at concentrations higher than those already possible in the prior art, and acts immediately upon contact with sensitive proteins in the wort.

[0032] A second objective of the present invention relates to the process parameters and dosing points for the concentrated liquid tannic acid solution. Preferably, the solution is dosed in the production line via a flow-controlled pump, after the wort cooling stage and before yeast inoculation. This facilitates interaction between sensitive proteins in the wort and the tannic acid throughout the cooling process, ensuring a high contact area and good dispersion of the tannic acid solution.

[0033] Preferably, the pump with flow control should be of the peristaltic type and have automation integrated into the wort cooling system.

[0034] Dosing at other stages of the brewing process, such as mashing, boiling, maturation, and lautering, can still be done, but will be less efficient or require higher dosages.

[0035] Preferably, the cooling of the wort should be performed at a temperature between 4°C and 20°C, more preferably between 7°C and 18°C, even more preferably between 9°C and 15°C.

[0036] The process should be completed in between 15 and 150 minutes, more preferably between 25 and 120 minutes, even more preferably between 30 and 90 minutes.

[0037] The dosage values ​​will vary depending on the desired degree of wort stabilization, the type of final beer, and the parameters of the production plant. However, to achieve good tannic acid solution properties, the recommended dosage is preferably 1 to 50 g / hL, more preferably 2 to 43 g / hL, and even more preferably 3 to 38 g / hL.

[0038] The following examples are intended to illustrate the present invention but are not intended to be limiting. Therefore, various modifications may be made based on these examples without departing from the scope of the present invention. Example Example 1 Sample preparation for comparative testing

[0039] Beer samples were made from pure malt (100%), using a specific commercial proline (endoprotease) according to Figure 1 Flow chart, and use liquid tannic acid, according to Figure 2 The flowchart is carried out.

[0040] Four industrial tests were conducted over a 30-day period, using varying production volumes and stabilizer dosages. The commercial proline enzyme was used according to the manufacturer's instructions (400,000 hL for Sample 2 and 800,000 hL for Sample 4). The amounts of the liquid tannic acid solution used in the present invention are shown in Table 1. Table 1 Example 2 Colloid stability analysis in product applications (mandatory test method)

[0041] To predict the colloidal stability of beer, mandatory test methods are used for beer in bottles or cans.

[0042] The principle of this method is based on the fact that beer stored at high temperatures for a relatively short period of time develops a turbidity that is very similar to the turbidity that develops after the same beer has been stored at room temperature for a longer period of time.

[0043] For the analysis, the following equipment was used: a thermostatic bath adjusted to 57±1° C., a thermostatic bath adjusted to 0.0±0.5° C., and a turbidimeter (turbidity measuring instrument).

[0044] Place the bottled beer upright in a hot water bath at 57±1℃, immerse it to the filling height and keep it there for 7 days.

[0045] After 7 days, the bottles were removed from the hot water bath and allowed to cool at room temperature. They were then placed vertically in a cold water bath at 0.0 ± 0.5°C for 24 hours.

[0046] Finally, carefully remove the bottle, rinse it with running water, and pour the beer into the cuvette without disturbing the sediment. The whole operation is carried out quickly and should not take more than a minute.

[0047] Using a turbidimeter device, the turbidity of the sample generated according to Example 1 can be expressed, with the result expressed in EBC units to one decimal place.

[0048] The lower the EBC value, the lower the turbidity, that is, the higher the colloidal stability of the product. Ideally, the result < When EBC is 1.5, it means the result is good.

[0049] Table 2 shows the values ​​obtained from the analysis of the samples produced in Example 1 (in quadruplicate) using the mandatory test method. Table 2

[0050] According to the results obtained and disclosed in Table 2, it can be demonstrated that the desired technical and sensory advantages can be achieved using low dosages of concentrated liquid tannic acid solutions. This demonstrates that the proposed formulation is able to stabilize the tannic acid solutions described herein and to produce a higher efficiency than the reference product on the market, a specific prolidase (endoprotease). Example 3 Analysis of beer stability during shelf life

[0051] In order to verify the performance of tannic acid after one year of storage in liquid form, a comparative analysis of the application of liquid tannic acid and powdered tannic acid diluted with water (both freshly prepared) in cold wort was conducted (dosing point A, such as Figure 2The results are shown in Table 3, where A is Sample 1 produced in Example 1 after one year of shelf life; B is a liquid tannic acid sample produced one day before the test; C is a tannic acid powder sample; and D is a test sample without any type of tannic acid added (white - evaluated for comparative purposes). Table 3 sample Sensitive protein (EBC) A 4.06 B 4.14 C 4.69 D 10.26

[0052] According to the results obtained and disclosed in Table 3, it can be demonstrated that the product object of the present invention maintains the desired properties, i.e. it is a stable formulation, compared to the liquid tannic acid produced the day before the test and the diluted tannic acid powder on the day of the test.

Claims

1. A concentrated liquid tannic acid solution for beer, characterized in that: Include: 10% to 70% tannic acid powder (weight / weight); 1% to 55% grain alcohol (weight / weight); and 1% to 55% water (w / w).

2. The concentrated liquid tannic acid solution according to claim 1, characterized in that Contains 15% to 63%, preferably 25% to 55% tannic acid powder (weight / weight).

3. The concentrated liquid tannic acid solution according to claim 1 or 2, characterized in that Contains 5% to 52%, preferably 15% to 50% grain alcohol (w / w).

4. The concentrated liquid tannic acid solution according to claim 1, 2 or 3, characterized in that Contains 5% to 52%, preferably 15% to 50% water (w / w).

5. The concentrated liquid tannic acid solution according to any one of claims 1 to 4, characterized in that It is of plant origin and not genetically modified.

6. A colloid stabilization method, characterized in that Comprising the use of a concentrated liquid tannic acid solution as defined in any one of claims 1 to 5.

7. The method according to claim 6, characterized in that The application of the solution takes place in a production line using flow control, preferably after the cooling phase of the brewing wort and before the pitching of the yeast.

8. The method according to claim 6 or 7, characterized in that The dosage of the solution is preferably done by an automated peristaltic pump system integrated into the wort cooling system.

9. The method according to any one of claims 6 to 8, characterized in that The method further comprises cooling the grape juice to a temperature between 4°C and 20°C, more preferably between 7°C and 18°C, and even more preferably between 9°C and 15°C.

10. The method according to any one of claims 6 to 9, characterized in that The cooling time is between 15 minutes and 150 minutes, more preferably between 25 minutes and 120 minutes, and still more preferably between 30 minutes and 90 minutes.

11. The method according to any one of claims 6 to 10, characterized in that The solution is used in an amount of 1 g / hL to 50 g / hL, more preferably 2 g / hL to 43 g / hL, and even more preferably 3 g / hL to 38 g / hL.

12. Use of the liquid tannic acid solution according to any one of claims 1 to 5, characterized in that: For use in colloidal stabilization methods.

13. The use according to claim 12, characterized in that The colloid stabilization method is as defined in any one of claims 6 to 11.

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