BEER CONTAINING THAPSIC ACID AND THE METHOD OF BEER PRODUCTION

Abstract

The invention relates to beer containing at least 2 g / L of carbon dioxide and at least 10 µg / L of thapsic acid. The inventors unexpectedly discovered that thapsic acid is capable of stabilizing the foam of beer. The invention also relates to a method of brewing beer.

Description

[0001] BEER CONTAINING THAPSIC ACID

[0002] TECHNICAL FIELD OF THE INVENTION

[0003] The present invention relates to beer containing a small amount of thapsic acid. The inventors have found that thapsic acid improves the foam stability of beer.

[0004] BACKGROUND OF THE INVENTION

[0005] For many beer consumers, foam is an important indicator of beer quality and freshness. A full, white head of foam with nicely distributed small bubbles is appealing to consumers. Also the stability of the foam head is an important quality aspect of beer.

[0006] It is well-known that raw materials, production process, packaging, transportation, and storage of beer have a big impact on the quality of the beer’s foam head and the stability of the foam head.

[0007] Bubbles have to be created in order to form a head. This requires a minimum level of dissolved carbon dioxide or mixed gas (mixed carbon dioxide and nitrogen). Lager beers typically contain between 5 and 6 g / l carbon dioxide.

[0008] Foam heads may be stabilised by reducing surface tension. Hydrophobic proteins originating from malt are known to stabilise the foam head by reducing surface tension. In addition to these hydrophobic proteins, iso-alpha acids from the hops also contribute to foam stability.

[0009] Despite the efforts of brewers to produce beers with good foam stability, achieving this remains a big challenge, especially in view of variations in raw material quality.

[0010] Propylene alginate is an example of an ingredient that is used in the brewing industry as a foam stabiliser.

[0011] Thapsic acid (1 ,14-tetradecanedicarboxylic acid) is a naturally occurring dicarboxylic acid with the formula C16H30O4. The name is derived from Thapsia, the Latin name for a Mediterranean perennial whose roots contain thapsic acid. WO 2013 / 006733 describes a method for producing a diacid, comprising:

[0012] • contacting a genetically modified yeast, comprising an active, modified endogenous acyl- CoA oxidase polypeptide or an active, modified endogenous acyl-CoA dehydrogenase polypeptide with a feedstock comprising one or more components from a vegetable oil capable of being converted by the yeast to a diacid; and

[0013] • culturing the yeast under conditions in which the diacid is produced from the feedstock.

[0014] WO 2014 / 228586 describes a genetically modified yeast that is capable of producing a diacid from a feedstock comprising one or more components from a vegetable oil. Thapsic acid is mentioned in a long list of diacids

[0015] WO 2019 / 123117 describes a method for the production of eggs or milk with a reduced cholesterol content comprising a step wherein an animal producing egg or milk is fed a diet enriched with dicarboxylic acids.

[0016] Miguel et al. (Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations, International Journal of Food Microbiology 383 (2022) 109951) discussed the application of non-Saccharomyces yeasts in beer as a natural tool for innovation, to create different aroma profiles and flavoured non-alcoholic beers.

[0017] SUMMARY OF THE INVENTION

[0018] The inventors have unexpectedly found that thapsic acid is capable of stabilising the foam head of beer.

[0019] Accordingly, a first aspect of the invention relates to a beer containing at least 2 g / L of carbon dioxide and comprising at least 10 pg / L of thapsic acid.

[0020] A second aspect of the invention relates to a method of preparing beer, said method comprising (i) adding thapsic acid in an amount of at least 10 pg per litre of beer or (ii) fermenting wort with yeast to increase the thapsic acid content by at least 10 pg / L during the fermentation with yeast.

[0021] A third aspect of the invention relates to the use of thapsic acid as a foam stabiliser in beverages. DETAILED DESCRIPTION OF THE INVENTION

[0022] The present invention relates to a beer containing at least 2 g / L of carbon dioxide and comprising at least 10 pg / L of thapsic acid.

[0023] The term “beer” as used herein refers to a yeast fermented malt beverage. Beer is commonly produced by a process that comprises the following basic steps:

[0024] • mashing a mash mixture comprising malted grains, preferably malted barley, optionally supplementary grains and water to produce a mash;

[0025] • separating the mash in wort and spent grains;

[0026] • boiling the wort to produce a boiled wort;

[0027] • fermenting the boiled wort with live yeast to produce a fermented wort;

[0028] • subjecting the fermented wort to one or more further process steps (e.g. maturation and filtration) to produce beer; and

[0029] • packaging the beer in a sealed container.

[0030] The term “thapsic acid” as used herein refers to 1 ,14-tetradecanedicarboxylic acid. The term “thapsic acid” encompasses both dissociated and non-dissociated forms of the acid. Also covered by the term “thapsic acid” are water-soluble salts of the acid.

[0031] The term “or” as used herein should be construed as “and / or”, unless specified otherwise.

[0032] The term “a” or “an” as used herein is defined as “at least one” unless specified otherwise.

[0033] Numerical ranges expressed in the format “from x to y” are understood to include x and y.

[0034] Whenever components A and B are said to be present in a weight ratio of x:y, what is meant is that the concentration of component A in wt.% divided by the concentration of component B in wt.% equals x:y.

[0035] Ratios mentioned herein are based on weight / weight, unless indicated otherwise. Similarly, all percentages are percentages by weight (w / w) unless otherwise indicated.

[0036] When multiple preferred ranges are described in the format “from x to y” for a specific feature, it should be understood that all ranges combining the different endpoints are also contemplated. If, for a particular component, a range of 0% to y% or less than y% is recited, said ingredient may be absent.

[0037] The beer according to the present invention preferably is a lager or an ale. Most preferably, the beer is a lager beer.

[0038] The beer of the present invention may be an alcoholic or non-alcoholic beer. Preferably, the beer has an alcohol content of 1-12% ABV, more preferably of 2-9% ABV.

[0039] The beer of the present invention preferably contains 3-7 g / L, more preferably 4-6.5 g / L carbon dioxide.

[0040] The concentration of thapsic acid in the beer preferably is at least 30 pg / L, more preferably at least 60 pg / L, even more preferably at least 100 pg / L, yet more preferably at least 500 p / L and most preferably at least 1,000 pg / L of thapsic acid.

[0041] The thapsic acid content of the beer preferably does not exceed 30,000 pg / L, more preferably it does not exceed10,000 pg / L, even more preferably it does not exceed 8,000 pg / L, yet more preferably it does not exceed 7,000 pg / L, most preferably it does not exceed 5,000 pg / L.

[0042] According to a preferred embodiment, the beer of the present invention is a malt-derived beer. Besides malt, adjuncts may be employed in the production of such a malt-derived beer. Preferably, malt represents at least 50 wt.% of the dry solids employed in the mashing step.

[0043] The beer of the present invention preferably has a foam stability of at least 100 seconds as determined by MEBAK method 2.142.2. More preferably, the beer has a foam stability of 200-1,000 seconds, more preferably of 250-600 seconds as determined by MEBAK method 2.142.2.

[0044] Preferably, the beer of the present invention can be obtained, more preferably is obtained by one of the methods described below.

[0045] Another aspect of the invention relates to a method of preparing beer, said method comprising (i) adding thapsic acid in an amount of at least 10 pg per litre of beer or (ii) fermenting wort with yeast to increase the thapsic acid content by at least 10 pg / L during the fermentation with yeast.

[0046] Preferably, the method yields a beer as described herein before.

[0047] Thapsic acid may be added at any stage of the brewing process. Preferably, thapsic acid is added after yeast fermentation.

[0048] Thapsic acid may suitably be added in acid and / or salt form. Salts of thapsic acid that by used include sodium and potassium salt of thapsic acid.

[0049] Thapsic acid is preferably added to the beer in an amount of at least 30 pg / L, more preferably of at least 60 pg / L, even more preferably of at least 100 pg / L, yet more preferably of at least 200 pg / L, in particular of at least 500 pg / L and most preferably of at least 1 ,000 pg / L.

[0050] Thapsic acid is preferably added to the beer in an amount of not more than 30,000 pg / L, more preferably of not more than 10,000 pg / L, even more preferably of not more than 8,000 pg / L, yet more preferably of not more than 7,000 pg / L and most preferably of not more than 5,000 pg / L.

[0051] Preferably, the method comprises a carbonation step in which the carbon dioxide content of the beer is increased to at least 2 g / L, more preferably 3-7 g / L, most preferably 4-6.5 g / L.

[0052] Instead of adding thapsic acid during production of the beer, thapsic acid may also be produced in situ during yeast fermentation.

[0053] The yeast employed in this method preferably is a yeast that is capable of producing thapsic acid. Preferably, the yeast is selected from Saccharomyces, more preferably from Saccharomyces pastorianus, Saccharomyces uvarum, Saccharomyces cerevisiae and combinations or hybrids thereof, most preferably the yeast is Saccharomyces pastorianus.

[0054] During fermentation, the thapsic acid content preferably increases with at least 30 pg / L, more preferably with at least 60 pg / L, even more preferably with at least 100 pg / L, even more preferably with at least 200 pg / L, particularly with at least 500 pg / L and most preferably with at least 1 ,000 pg / L. During fermentation, the thapsic acid content preferably increases with not more than 30,000 pg / L, more preferably with not more than 10,000 pg / L, even more preferably with not more than 8,000 pg / L, yet more preferably with not more than 7,000 pg / L and most preferably with not more than 5,000 pg / L.

[0055] Preferably, after the yeast fermentation, the present method comprises a carbonation step in which the carbon dioxide content of the beer is increased to at least 2 g / L, more preferably 3-7 g / L, most preferably 4-6.5 g / L.

[0056] Finally, the present invention relates to the use of thapsic acid as a foam stabiliser in beverages, preferably in beer, more preferably in lager beer.

[0057] The invention is further illustrated by the following non-limiting examples.

[0058] EXAMPLES

[0059] Example 1

[0060] Thapsic acid was added to a commercially available lager beer (ethanol content 5% ABV) in concentrations of 1 mg / L and 5 mg / L. The effect of addition of thapsic acid on foam stability was determined using MEBAK method 2.141.2.

[0061] The results of the measurements are summarised in Table 1.

[0062] Table 1

Claims

CLAIMS1. A beer containing at least 2 g / L of carbon dioxide and comprising at least 10 pg / L of thapsic acid.

2. Beer according to claim 1 , wherein the beer is a lager beer.

3. Beer according to claims 1 or 2, wherein the beer has an alcohol content of 2-12% ABV.

4. Beer according to any one of the preceding claims, wherein the beer contains 2.5-8 g / L carbon dioxide.

5. Beer according to any one of the preceding claims, wherein the beer contains at least 30 pg / L of thapsic acid.

6. Beer according to claim 5, wherein the beer contains at least 100 pg / L of thapsic acid.

7. Beer according to any one of the preceding claims, wherein the beer contains not more than 10,000 pg / L of thapsic acid.

8. Beer according to claim 7, wherein the beer contains not more than 5,000 pg / L of thapsic acid.

9. Beer according to any one of the preceding claims, wherein the beer is a malt-derived beer.

10. Beer according to any one of the preceding claims wherein the beer has a foam stability of at least 100 seconds as determined by MEBAK method 2.142.2.

11. Beer according to claim 10, wherein the beer has a foam stability of 200-1 ,000 seconds as determined by MEBAK method 2.142.2.

12. A method of preparing beer, said method comprising (i) adding thapsic acid in an amount of at least 10 pg per litre of beer or (ii) fermenting wort with yeast to increase the thapsic acid content by at least 10 pg / L during the fermentation with yeast.

13. Method of preparing beer according to claim 12, wherein thapsic acid is added in an amount of 30-10,000 pg / L of beer.

14. A method according to claim 12 or 13, wherein the method produces a beer according to any one of claims 1-11.

15. Use of thapsic acid as a foam stabiliser in beverages.