Colloidal stabilization of a beverage by means of a yeast product
The use of an insoluble yeast product with specific protein and nucleotide content addresses the challenge of colloidal cloudiness in beverages by reducing polyphenols and soluble proteins, achieving clear and stable beer without adverse effects on taste or cost.
Patent Information
- Application Number
- PCT/EP2025/069887
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2024-07-12
- Filing Date
- 2025-07-11
- Publication Date
- 2026-01-15
AI Technical Summary
Existing colloidal stabilization processes for beverages, particularly fermented alcoholic beverages like beer, are inadequate in reducing colloidal cloudiness without compromising foam stability, taste, or increasing costs, and there is a need for a biodegradable, vegan, non-GMO, and allergen-free solution that effectively reduces polyphenols and soluble proteins.
A colloidal stabilization process using an insoluble yeast product with a true protein content of at least 72% and nucleotide content of 3% or less, obtained through thermal plasmolysis and enzymatic digestion, which interacts with polyphenols via hydrogen bonds and covalent forces to reduce cloudiness.
The process effectively limits or eliminates colloidal haze in beverages by reducing polyphenols, particularly flavonoids, while maintaining beer foam stability and taste, and is cost-effective and environmentally friendly.
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Abstract
Description
[0001] Colloidal stabilization of a beverage using a yeast product
[0002] technical field
[0003] The present invention relates to the field of beverages, particularly fermented alcoholic and / or non-alcoholic beverages, which may exhibit colloidal cloudiness. The present invention relates to a process for producing a beverage comprising a colloidal stabilization step carried out with an insoluble yeast product having a true protein content of at least 72% and a nucleotide content of 3% or less, by weight per total weight of the yeast product.
[0004] Technical background
[0005] Fermented alcoholic beverages are generally produced by the alcoholic fermentation of a mash obtained from plant-based products, including the plants themselves, parts thereof, extracts, and / or products derived from them. Many plant-based products can be used, including grains (e.g., barley, wheat, rye, maize, rice, spelt, oats, millet, sorghum), fruits (e.g., banana, apple, pear), rhizomes (e.g., cassava, yam, sweet potato), stems (e.g., sugarcane), leaves, flowers, liquid extracts (e.g., sap, canola juice), and / or extracts of these products (e.g., molasses). Animal-based products may also be used, including honey. There is a wide variety of fermented alcoholic beverages including beer, wine, cider, perry, rum, sake, mead.
[0006] Non-alcoholic fermented beverages are generally produced by dealcoholization (distillation or other methods), or by biological means (stopped fermentation, "cold contact" or the use of specific microorganisms) in order to reduce the amount of alcohol produced in said beverages.
[0007] The definition of the term "beer" can vary according to local, regional, and / or national laws and regulations. It may depend on the raw materials used, the production (or manufacturing or preparation) process implemented, its alcohol content, etc. In its broadest sense, the term "beer" can encompass a large number of fermented alcoholic beverages obtained from various plant-based products, including cereals (e.g., barley, wheat, rye, oats, corn, rice, sorghum), fruits (e.g., bananas), and / or tubers (e.g., cassava); these beverages have in common that they are produced by the fermentation of fermentable sugars obtained through the saccharification of complex sugars (e.g., starchy substances, particularly starch).However, nowadays, the term "beer" commonly refers to a fermented alcoholic beverage made from water, grain (or malt derived from it), and hops in the presence of yeast. The grain is usually barley, but can also be wheat, rye, oats, rice, or sorghum. Additional ingredients may also be used, including spices and substitutes.
[0008] The beer production process generally includes the following steps: malting, milling, mashing (or saccharification), filtration, boiling, wort clarification, cooling, fermentation, maturation (or conditioning), optionally centrifugation and / or filtration, and then packaging. The process may also include a colloidal stabilization step, for example, during boiling or wort clarification (hot block colloidal stabilization) or alternatively during forced or unforced beer clarification (cold block colloidal stabilization). The production process may also include a pasteurization step, for example, after maturation and / or during packaging.
[0009] There is a wide variety of beers, which can be produced using artisanal or industrial methods. The majority of beers currently on the market are pale and clear, for example, ale. In order to obtain a product with controlled and stable clarity over time, it is necessary to limit, or even eliminate, the formation of colloidal haze. The phenomenon of colloidal haze is described in more detail in the following articles: article by KJ Siebert et al. entitled "Nature of Polyphenol-Protein Interactions", J. Agric. Food Chem., 1996, 44, 80-85; article by KJ Siebert entitled "Haze formation in beverages", LWT, 2006, 39, 987-994; the book “Advances in Food and Nutrition Research”, chapter 2 by KJ Siebert entitled “Haze in beverages”, 2009, 57, 53-86, the book “Traité de brasserie” chapter 12 by S. Collin, 2022, 365-390.Colloidal haze is caused by the formation of insoluble particles in suspension through the interaction between soluble proteins and polyphenols present in beer. Brewers, particularly industrial brewers, generally aim to produce beers, such as "set" beers, with a haze level below, for example, 1.20 EBC90 (e.g., using the Analytica EBC method, EBC 9.40) at the packaging stage, especially after filtration, stabilization, and pasteurization.
[0010] To improve beer clarity, colloidal haze must be controlled and reduced, particularly by reducing or even eliminating the amount of soluble proteins and / or polyphenols present in the beer. Reducing or eliminating these compounds is achieved through the use of processing aids during the implementation of a colloidal stabilization step.
[0011] A processing aid is a substance that differs from a food additive in that it can be partially separated from the food product for which it is used. For example, the International Organisation of Vine and Wine (OIV) provides a precise definition of these two concepts in its resolution OIV-OENO 567A-2016.
[0012] On the one hand, a food additive is defined by the OIV as follows: "Any substance which is not normally consumed as a food, nor normally used as a characteristic ingredient of a food, whether or not it has nutritive value, and the intentional addition of which to a food for a technological (including organoleptic) purpose at any stage of the manufacture, processing, preparation, treatment, conditioning, packaging, transport or storage of said food results, or is likely to result (directly or indirectly), in its incorporation or that of its derivatives into that food or otherwise affect its characteristics. This expression does not apply to contaminants, nor to substances added to foodstuffs to preserve or enhance their nutritional properties."
[0013] On the other hand, a technological aid is defined by the OIV as follows: "Any substance or material, excluding devices or instruments, not consumed as a food ingredient in itself and voluntarily used in the processing of raw materials, foodstuffs or their ingredients, to meet a certain technological objective during processing or transformation and which may result in the unintentional but unavoidable presence of residues or derivatives in the finished product."
[0014] Commonly used technological aids can be chosen from the group consisting of adsorbent agents, enzymes, or combinations thereof.
[0015] Adsorbent agents can be chosen from the group consisting of bentonite, polyvinylpolypyrrolidone (PVPP), and / or silica and bentonite gels. In addition to the choice of processing aid used, the colloidal stabilization efficiency may depend on factors such as temperature, pressure, contact time, and / or agitation.
[0016] Bentonite is used to reduce or even eliminate the amount of protein. However, bentonite has the disadvantage of adsorbing proteins indiscriminately, including those involved in foam formation. Silica gels are also used to reduce or even eliminate the amount of protein. Silica gels can be more or less selective. However, silica gels have the disadvantage of negatively impacting the stability of beer foam by partially removing proteins that are beneficial to it.
[0017] PVPP is used to reduce the amount of polyphenols. PVPP is a polymer that allows for the rapid binding of polyphenols without compromising beer filtration. However, PVPP has the disadvantage of being a synthetic chemical compound with low biodegradability and a high cost per hectoliter (hL).
[0018] The enzymes can be chosen from the group consisting of proteolytic enzymes, for example papain or bromelain. However, these enzymes have the disadvantage of digesting proteins indiscriminately, including proteins involved in beer production.
[0019] Colloidal cloudiness is also seen in other beverages containing soluble proteins and polyphenols that can interact with each other, including non-alcoholic concentrated fruit juices (e.g. apple juice, grape juice), non-alcoholic fruit concentrates (e.g. orange concentrate, lemon concentrate), fermented alcoholic beverages (e.g. wine, beer, cider, kombucha).
[0020] Therefore, there is a need to provide an improved colloidal stabilization process. There is also a need to provide a colloidal stabilization process that reduces the amount of compounds responsible for the colloidal cloudiness of beverages (particularly fermented alcoholic beverages such as beer), preferably by reducing the amount of polyphenols, especially flavonoids. There is also a need to provide a colloidal stabilization process using a biodegradable, naturally derived processing aid. Finally, there is a need to provide a colloidal stabilization process using a processing aid that can be used for the preparation of vegan, non-GMO, gluten-free, non-allergenic, and / or Halal or Kosher certified products.There is also a need to provide a colloidal stabilization process using a processing aid that is not likely to increase the amount of compounds responsible for the colloidal cloudiness of the beverage, particularly soluble proteins. There is also a need to provide a colloidal stabilization process using a processing aid with a satisfactory cost per hectoliter. Finally, there is a need to provide a colloidal stabilization process using a processing aid that has no impact on the taste and / or odor of the beverage. Summary of the invention.
[0021] The invention relates to a method for producing a beverage comprising a colloidal stabilization step carried out with an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less, by weight per total weight of the yeast product.
[0022] In embodiments, the yeast product is used in the beverage, or the material from which it is produced, at a concentration of 10 to 150 g / hL, preferably 40 to 60 g / hL.
[0023] In some embodiments, controlled stabilization is implemented at a temperature of -3 to 102°C.
[0024] In some embodiments, controlled stabilization is carried out for a period of at least 1 min; preferably from 10 min to 1 month; most preferably from 10 to 90 min.
[0025] In some embodiments, controlled stabilization is implemented at a pressure of 0 to 6 x 10 8 mPa.
[0026] In some embodiments, the yeast product has a solubility of 3.5% or less in water.
[0027] In embodiments, the yeast product further comprises, by weight per total weight of the yeast product, a total carbohydrate content of 1 to 8%, a glucan content of 0.2 to 4%, a mannan content of 0.2 to 4%, optionally a lipid content of 7 to 15%, a mineral content of 1 to 7%, and / or an amino acid ratio of 0.9 to 1.
[0028] In embodiments, the yeast product is obtained from yeasts selected from the group consisting of yeasts of the genera Saccharomyces, Torulaspora, Pichia, Candida, Kluyveromyces, Yarrowia, Wickerhamomyces, Metschnikowia or their combinations; preferably yeasts belonging to the genus Saccharomyces; most preferably the yeast is Saccharomyces cerevisiae.
[0029] In some embodiments, the yeast product is an insoluble fraction obtained from a process comprising the following steps:
[0030] - supply of yeast cream;
[0031] - exposure of the yeast cream to thermal plasmolysis at a temperature of 70 to 95°C for a duration of 30 sec to 4h;
[0032] - subjecting the plasmolyzed yeast cream to the activity of at least one ribonuclease and one glucanase, sequentially or simultaneously, at a temperature of 40 to 65°C for a duration of 8 to 24 hours; then
[0033] - separation of the insoluble fraction and the soluble fraction. In some embodiments, the yeast product is the insoluble subfraction of the insoluble fraction obtained from a process comprising the following steps:
[0034] - supply of yeast cream;
[0035] - exposure of the yeast cream to thermal plasmolysis at a temperature of 70 to 95°C for a duration of 30 sec to 4h;
[0036] - separation of the soluble fraction and the insoluble fraction;
[0037] - subjecting the insoluble fraction to the activity of at least one ribonuclease and one glucanase, sequentially or simultaneously, at a temperature of 40 to 65°C for a duration of 8 to 24 hours; then
[0038] - separation of the insoluble subfraction from the soluble subfraction.
[0039] In some embodiments, the drink is a fermented alcoholic and / or non-alcoholic beverage; preferably the drink is a beer.
[0040] In some embodiments, the process further comprises the following steps: malting, brewing, boiling, wort clarification, cooling, fermentation, maturation, beer stabilization, beer filtration and packaging.
[0041] In some embodiments, colloidal stabilization is carried out concurrently with boiling and / or clarifying the wort and stabilizing the beer.
[0042] The invention also relates to a colloidal stabilization process for a beverage implemented with an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less.
[0043] The invention also relates to a beverage obtained by the process according to one of the preceding claims, the beverage having a cloudiness of less than 1.20 EBC90.
[0044] The invention also relates to the use of an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less as a beverage processing aid, preferably as a colloidal beverage stabilizing agent.
[0045] The invention also relates to the use of an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less to reduce the colloidal turbidity of beverages, by reducing the amount of polyphenols.
[0046] Surprisingly, the inventors have demonstrated that the colloidal cloudiness of beverages (particularly fermented alcoholic beverages such as beer) can be limited, or even eliminated, by implementing a colloidal stabilization process using an insoluble yeast product as a processing aid. The insoluble yeast product according to the invention comprises a true protein content of at least 72% and a nucleotide content of 3% or less. The yeast product preferably has a solubility of 3.5% or less in water. The insoluble yeast product may further comprise a total carbohydrate content of 1 to 8%, a glucan content of 0.2 to 4%, a mannan content of 0.2 to 4%, optionally a lipid content of 7 to 15%, a mineral content of 1 to 7%, a solubility of 3.5% or less in water and / or an amino acid ratio of 0.9 to 1.The insoluble yeast product can be obtained by a process comprising at least one thermal plasmolysis step and one enzymatic digestion step, yielding an insoluble fraction or an insoluble subfraction derived therefrom. The process according to the invention is particularly effective in limiting, or even eliminating, colloidal haze, including permanent haze. Indeed, the insoluble yeast product reduces the amount of polyphenols, particularly flavonoids, present in beverages, especially fermented alcoholic beverages, particularly beer (wort). Without being bound by any particular theory, polyphenols, particularly flavonoids, interact with the insoluble proteins of the insoluble yeast product via hydrogen bonds, Van der Waals forces, stereochemical interactions, and / or covalent bonds.In this respect, the inventors have highlighted that the use of the insoluble yeast product according to the invention is particularly advantageous, especially compared to soluble yeast products, in that the insoluble yeast product can be easily removed from the final product, for example by implementing a forced clarification step.
[0047] Detailed description
[0048] The invention is now described in more detail and in a non-limiting manner in the following description.
[0049] Definitions
[0050] The term "yeast(s)" refers to a eukaryotic microorganism capable of causing fermentation of organic matter. Yeasts can be selected from the group of yeasts belonging to the genera Saccharomyces, Candida, Pichia, Kluyveromyces, Yarrowia, Metschnikowia, Torulaspora and / or Wickerhamomyces; preferably from the genus Saccharomyces.
[0051] By "insoluble" we mean a solubility of 3.5% or less in water.
[0052] By “yeast cream(s)”, we mean a yeast suspension obtained after multiplication in a vat, then centrifugation.
[0053] The term "protein(s)" refers to macromolecules composed of a chain of amino acid residues linked by peptide bonds. The term "protein content" refers to the content equivalent to the nitrogen content multiplied by the conversion factor 6.25, which corresponds to the average nitrogen content of a protein - 100 / 6.25 = 16%.
[0054] The term "true protein content" refers to a protein content that more closely reflects reality, i.e., a content corrected for the bias introduced by non-protein nitrogen, such as nitrogen from amino acids. True protein content can be calculated as follows: total nitrogen minus nitrogen from nucleic acids and ammonia nitrogen, multiplied by 6.25. Alternatively, true protein content can be measured by total amino acid analysis.
[0055] By "plasmolysis" we mean a break in the impermeability of the yeast, or its compartmental aspect, resulting in a loss of water following a permeabilization of the membrane.
[0056] By "beverage" we mean a beverage containing soluble proteins and polyphenols, which may be likely to interact together and generate a colloidal disorder.
[0057] Yeast product
[0058] Yeast product is an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less, by weight per total weight of the yeast product. Yeast product is tasteless and odorless.
[0059] The yeast product comprises a true protein content of at least 72%, preferably 75% to 85%, by weight per total weight of the yeast product. A true protein content of at least 72% corresponds to a protein-only nitrogen content of at least 11.5% (using a conversion factor of 6.25).
[0060] The yeast product also contains a nucleotide content of 3% or less, preferably 0.8 to 1.5%, by weight per total weight of the yeast product. The yeast product may contain a total carbohydrate content of 1 to 8%, by weight per total weight of the yeast product. The total carbohydrate content may be measured by a conventional method, for example, by anthrone assay.
[0061] The yeast product may have a solubility of 3.5% or less in water. The percentage solubility (% solubility) can be determined using the following equation: [total %N in the supernatant] / [initial %N in the reaction medium], where "%N" denotes the percentage of nitrogen determined by the Kjeldahl method. The amino acid content can be measured by a conventional method for determining amino acids, for example, the method according to European Commission Regulation (EC) No 152 / 2009 of 27 January 2009. The yeast product may contain a glucan content of 0.2% to 4%, by weight per total weight of the yeast product.
[0062] The yeast product may include a mannan content of 0.2 to 4%, by weight per total weight of the yeast product.
[0063] The yeast product may contain a lipid content of 7 to 15%, by weight of the total weight of the yeast product. The lipid content can be measured by a conventional method, for example, a gravimetric method after acid hydrolysis and hexane extraction using a Soxhlet apparatus.
[0064] The yeast product may include a mineral content of 1 to 7%, by weight per total weight of the yeast product.
[0065] Yeast products can have an amino acid ratio of 0.9 to 1 (90 to 100%). This ratio can be determined using the following equation: [total amino acids - free amino acids] / [total amino acids]. This ratio allows for the extrapolation of the molecular weight profile of the yeast product, which does not exhibit a low molecular weight peak (i.e., below 500 Da). The majority of the protein profile of yeast products is concentrated around 40–45 kDa, with the smallest compounds having a molecular weight of approximately 500 Da.
[0066] In one embodiment, the yeast product has a solubility of 3.5% or less in water.
[0067] In one embodiment, the yeast product comprises, by weight per total weight of the yeast product:
[0068] - a true protein content of at least 72%, preferably 75 to 85%;
[0069] - a nucleotide content of 3% or less, preferably from 0.8 to 1.5%;
[0070] - a total carbohydrate content of 1 to 8%;
[0071] - a glucan level of 0.2 to 4%;
[0072] - a mannan content of 0.2 to 4%;
[0073] - optionally a lipid content of 7 to 15%; and / or
[0074] - a mineral matter content of 1 to 7%.
[0075] - The yeast product may also include
[0076] - an amino acid ratio of 0.9 to 1.
[0077] The yeast product and its production processes are disclosed in international application WO 2019 / 207111 A1 published on October 31, 2019.
[0078] The yeast product is marketed under the name Springer® Proteissimo™ by the company Biospringer (Lesaffre). The yeasts from which the yeast product is obtained can be chosen from the group consisting of yeasts of the genus Saccharomyces, yeasts of the genus Torulaspora, yeasts of the genus Pichia, yeasts of the genus Candida, yeasts of the genus Kluyveromyces, yeasts of the genus Yarrowia, yeasts of the genus Wickerhamomyces, yeasts of the genus Metschnikowia or their combinations; preferably the yeasts are yeasts of the genus Saccharomyces.The yeasts from which the yeast product is obtained may be selected from the group consisting of yeasts of the species Saccharomyces cerevisiae, Torulaspora delbruekii, Pichia kluyveri, Pichia jadinii, Pichia pastoris, Kluyveromyces lactis, Kluyveromyces marxianus, Yarrowia lipolytica, Wickerhamomyces anomalus, Metschnikowia pulkerrima, or combinations thereof; preferably from the group consisting of the species Saccharomyces cerevisiae, Pichia jadinii, Kluyveromyces marxianus, or combinations thereof; most preferably, the yeast is Saccharomyces cerevisiae. These yeasts contain between 6 and 11% nitrogen (nitrogen content commonly measured using the Kjeldahl method). The true protein content can be extrapolated using the conversion factor 6.25.
[0079] The yeasts from which the yeast product is obtained may be selenium-enriched yeasts, preferably yeasts with a selenium content of at least 3,000 ppm. A selenium-enriched yeast culture can be established using conventional methods, for example, that described in European patent application EP 1478732 A1 published on November 24, 2004.
[0080] The yeast product can be an insoluble fraction obtained from a process comprising the following steps:
[0081] - supply of yeast cream;
[0082] - exposure of the yeast cream to thermal plasmolysis at a temperature of 70 to 95°C for a duration of 30 sec to 4h (plasmolysis stage);
[0083] - subjecting the plasmolyzed yeast cream to the activity of at least one ribonuclease and one glucanase, sequentially or simultaneously, at a temperature of 40 to 65°C for a period of 8 to 24h (enzymatic digestion step);
[0084] - separation of the insoluble fraction and the soluble fraction (final separation step).
[0085] Alternatively, the yeast product may be the insoluble subfraction of the insoluble fraction obtained from a process comprising the following steps:
[0086] - supply of yeast cream;
[0087] - exposure of the yeast cream to thermal plasmolysis at a temperature of 70 to 95°C for a duration of 30 sec to 4h (plasmolysis stage);
[0088] - separation of the soluble fraction and the insoluble fraction (intermediate separation step);
[0089] - subjecting the insoluble fraction to the activity of at least one ribonuclease and one glucanase, sequentially or simultaneously, at a temperature of 40 to 65°C for a duration of 8 to 24h (enzymatic digestion step); - separation of the insoluble sub-fraction from the soluble sub-fraction (final separation step).
[0090] The plasmolysis step denatures yeast, inactivates endogenous enzymes, and releases the soluble fraction into the medium, including free amino acids (e.g., glutamic acid), small peptides, and minerals. Plasmolysis can be carried out at a temperature of 70 to 95°C, preferably 80 to 90°C. The plasmolysis process can be carried out for a duration of 30 seconds to 4 hours, preferably 1 minute to 3 hours, and most preferably 40 minutes to 2 hours.
[0091] The enzymatic digestion step solubilizes non-protein components, including nucleotides, polysaccharides, and amino acids. Enzymatic digestion can be carried out using ribonuclease activity (EC 3.1.4.1), glucanase activity (EC 3.2.1), and optionally deaminase activity. Ribonuclease activity transforms RNA into soluble 5' nucleotides, which are then present in the soluble fraction. Deaminase activity transforms AMP into IMP. The enzymatic activities can be carried out sequentially or simultaneously, preferably simultaneously. Enzymatic digestion can be performed at a temperature of 40 to 65°C, preferably around 60°C. Enzymatic digestion can be carried out for a period of 8 to 24 hours, preferably 16 to 24 hours, most preferably for a period of about 18 hours.
[0092] According to one embodiment, the process may include an intermediate separation step for separating the insoluble fraction from the soluble fraction. The soluble fraction is commonly referred to as "yeast extract." The insoluble fraction is commonly referred to as "yeast cell walls" and includes yeast cell walls, polymers, polysaccharides, RNA, and heat-coagulated proteins.
[0093] The process may include a yeast culture step to obtain a yeast cream. Yeast culture can be carried out using conventional methods, for example, according to the protocol disclosed in the reference work "Yeast Technology," by G. Reed and T.W. Nagodawithana, ISBN 0-442-31892-8, pp. 284-293.
[0094] The process may also include a delipidation step after the final separation step. Delipidation can be carried out using conventional methods, for example, by extraction with a hexane or ethanol solvent, by extraction with supercritical CO2, by treatment with a lipase and / or phospholipase, followed by separation of the solubilized phase. The process may also include a freeze-drying step after the final separation step or the delipidation step. Freeze-drying improves the preservation of the yeast product's properties over time. Freeze-drying can be carried out using conventional methods, for example, by spray drying or vacuum freeze-drying.
[0095] Beverage production process
[0096] In a first aspect, the invention relates to a process for producing a beverage comprising a colloidal stabilization step carried out with an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less, by weight by total weight of the yeast product.
[0097] The drink can be a fermented or unfermented beverage, preferably a fermented beverage.
[0098] The drink can be a non-alcoholic or alcoholic beverage, preferably alcoholic.
[0099] The non-alcoholic, non-fermented beverage can be chosen from the group consisting of fruit juice and / or fruit concentrate.
[0100] The non-fermented alcoholic beverage can be chosen from the group consisting of alcoholic sparkling waters (commonly known as "hard seltzers") and / or drinks known as "alcolpops".
[0101] The fermented non-alcoholic beverage can be chosen from the group consisting of non-alcoholic beers, kombucha and / or kefir.
[0102] The fermented alcoholic beverage can be chosen from the group consisting of beer, wine and / or cider; preferably the fermented alcoholic beverage is beer.
[0103] The colloidal stabilization process using the yeast product reduces the amount of polyphenols, particularly flavonoids, present in the beverage or the raw material from which it is produced (e.g., must). This qualitative and quantitative reduction of polyphenols, especially flavonoids, limits, or even eliminates, colloidal cloudiness in the beverage.
[0104] Colloidal haze is caused by the diffraction of light due to the formation of insoluble particles in suspension through the interaction between soluble proteins and polyphenols naturally present (endogenously) in certain beverages, such as beer. These insoluble particles (or colloids) can range in size from 1 to 1000 nm. The formation of colloidal haze depends in particular on the nature of the soluble proteins and polyphenols present, their respective concentrations, and their ratio. Colloidal haze formation can also be influenced by the pH of the medium, the temperature of the medium, the alcohol content, etc. Two types of haze are distinguished: cold haze (or reversible haze) and permanent haze (or irreversible haze). Cold haze is due to non-covalent interactions (e.g., hydrogen bonds or ionic bonds) between soluble proteins and polyphenols.Permanent cloudiness is due to non-covalent and potentially covalent interactions between soluble proteins and polyphenols. Cold cloudiness and permanent cloudiness can be measured by nephelometric methods at 4°C and 20°C, respectively.
[0105] Soluble proteins that can interact with polyphenols include proline-rich soluble proteins, particularly hordein from barley and gliadin from wheat. Hordein is a prolamine containing approximately 20 mol% proline. Gliadin is a prolamine containing approximately 15 mol% proline.
[0106] Polyphenols that can interact with soluble proteins include flavanoids, including proanthocyanidins, which are oligomeric flavanoids. In particular, proanthocyanidins can be dimers, trimers, and / or tetramers formed from flavan-3-ols, notably catechin, epicatechin, gallocatechin, and / or epigallocatechin; for example, procyanidin B3 (catechin-catechin dimer), prodelphinidin B3 (catechin-gallocatechin dimer), procyanidin B2 (epicatechin-epicatechin dimer), procyanidin B1 (catechin-epicatechin dimer), procyanidin C1 (epicatechin trimer), procyanidin C2 (catechin trimer), and procyanidin C3 (epicatechin-catechin trimer). Procyanidin B3 and prodelphinidin B3 are the main polyphenols likely to interact with soluble proteins present in beer.
[0107] The yeast product is used in the beverage, or the material from which it is produced (e.g., wort), at a concentration of 10 to 150 g / hL, preferably 40 to 60 g / hL. For example, the yeast product can be used at a concentration of 50 g / hL.
[0108] Controlled stabilization can be implemented at a temperature of -3 to 102°C, for example, at a temperature of -3 to 20°C or alternatively at a temperature of 80 to 102°C. For example, controlled stabilization is implemented at a temperature of -3 to 20°C if used for beer filtration and / or at 80 to 102°C if used for wort boiling.
[0109] Controlled stabilization can be implemented for a duration (or contact time) of at least 1 minute, preferably from 10 minutes to 1 month, and most preferably from 10 to 90 minutes. For example, controlled stabilization is implemented for 10 minutes if used for beer filtration and / or for 60 minutes if used for wort boiling. Controlled stabilization can be implemented at a pressure of 0 to 6 x 10 8 mPa. For example, controlled stabilization is implemented at 6 x 10 8 mPa if used in beer filtration and / or at atmospheric pressure if used in wort boiling.
[0110] Controlled stabilization can be implemented under agitation. Agitation can be implemented using conventional methods, for example by the vortex or "whirlpool" technique.
[0111] The production process may also include the following steps:
[0112] - Malting;
[0113] - Crushing;
[0114] - The brewing process, including mashing, wort filtration, boiling, and clarification;
[0115] - The funneling process, including cooling and inoculation with yeast;
[0116] - Fermentation;
[0117] - Maturation;
[0118] - Centrifugation;
[0119] - Beer filtration;
[0120] - Saturation; and
[0121] - The packaging.
[0122] These steps are implemented sequentially from malting to packaging, particularly for beer production.
[0123] The process may also include a pasteurization step, for example, after maturation and / or at the packaging stage.
[0124] The process may include an additional colloidal stabilization step. For example, the additional colloidal stabilization may be implemented using processing aids chosen by the group, consisting of PVPP, silica gel, exogenous enzymes, or combinations thereof.
[0125] Malting consists of obtaining malt by germinating cereals, which includes the enzymes necessary to transform complex sugars (e.g., starch) into fermentable sugars.
[0126] Malting can include the following sub-steps:
[0127] - Soaking;
[0128] - Germination;
[0129] - Kilning (or roasting); and
[0130] - Degermination.
[0131] Brewing consists of obtaining a clear and cooled wort in which complex sugars have been converted by the action of enzymes present in the malt into fermentable simple sugars.
[0132] Brewing can include the following sub-steps: - Mashing to obtain the mash;
[0133] - The filtration of the must; and
[0134] - The boiling of the wort, including the hopping which consists of obtaining an aromatic wort, by incorporating hops and optionally spices.
[0135] Clarification consists of a forced or unforced settling of suspended particles, including residues of hops, yeasts or protein matter associated or not with polyphenols, in order to obtain a wort or beer with significantly reduced turbidity.
[0136] Decantation can be carried out using a Devreux decanter (static clarification) or by the vortex or "whirlpool" technique (forced clarification).
[0137] Fermentation is the process of producing a fermented beverage, particularly a fermented alcoholic beverage (such as beer), through the addition of yeast. Fermentation can be achieved using the following techniques: bottom fermentation, top fermentation, spontaneous fermentation, or mixed fermentation.
[0138] Maturation involves clarifying the beer by decanting, in particular, yeasts, coagulated proteins, hop residues, and refining the taste of the beer.
[0139] The centrifugation and / or filtration of beer consists of forced clarification, possibly followed by stabilization using processing aids and / or proteolytic enzymes. The separation of processing aids from the beer, which begins during the maturation and centrifugation stages, becomes complete after the filtration stage.
[0140] Packaging consists of transferring microbiologically stable beer into kegs, bottles or cans at controlled temperature and pressure.
[0141] Pasteurization contributes to the microbiological stabilization of the product. There are two technologies: flash pasteurization and tunnel pasteurization.
[0142] Colloidal stabilization with yeast products can be implemented independently of the steps described above. For example, colloidal stabilization can be implemented during boiling, wort clarification, maturation, and before or during beer filtration.
[0143] Alternatively, colloidal stabilization with the yeast product can be carried out concurrently with another step, for example, during wort boiling and / or clarification, beer maturation, and / or beer filtration. When colloidal stabilization is carried out concurrently with wort boiling or clarification, it is referred to as hot block colloidal stabilization. When colloidal stabilization is carried out concurrently with beer maturation and / or beer filtration, it is referred to as cold block colloidal stabilization. The production process results in a beverage (in particular a fermented alcoholic beverage, for example, beer) with a turbidity of less than 1.20 EBC90 at the packaging stage. The turbidity (or conversely, the clarity) of a beverage can be measured using a turbidimeter (or nephelometer).
[0144] Beer can contain an alcohol content of 0 to 15%.
[0145] Colloidal beverage stabilization process
[0146] In another aspect, the invention relates to a colloidal stabilization process for a beverage implemented with an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less.
[0147] Colloidal stabilization can be implemented independently of the beverage production process, for example a posteriori on the fermented alcoholic beverage throughout the production process.
[0148] Use
[0149] The insoluble yeast product is used as a beverage processing aid, preferably as a colloidal beverage stabilizer.
[0150] The insoluble yeast product is used to reduce the colloidal turbidity of beverages, by reducing the amount of polyphenols.
[0151] Examples
[0152] The following examples illustrate the invention without limiting it.
[0153] Example 1
[0154] Yeast product: the insoluble yeast product is marketed under the name Springer® Proteissimo™ by the company Biospringer (Lesaffre)
[0155] Drinks
[0156] The following drinks were tested:
[0157] - mother beer not treated with yeast product (comparison); and
[0158] - mother beer treated with the yeast product (invention).
[0159] The mother beer includes the following characteristics:
[0160] - Plato degree (original extract): 14.2°P;
[0161] - alcohol by volume percentage: 6.2% Aie. v / v;
[0162] - composition: 80% barley malt - 20% wheat;
[0163] - Bitterness: 27 IBU (International Bitterness Units); - "Beer" processing: unfiltered, unstabilized; and
[0164] - fermentation: Saccharomyces cerevisiae yeast (SafAle™ BE-256 by Fermentis).
[0165] Process for obtaining treated beer
[0166] Colloidal stabilization is implemented on the mother beer under the following conditions:
[0167] - Concentration of yeast product: 50 g / hL;
[0168] The process of obtaining the treated beer includes the following steps:
[0169] - mixing the beer with the stabilizing agent;
[0170] - contact time: 1 hour;
[0171] - pressure: atmospheric;
[0172] Temperature: 20°C; and
[0173] - Agitation: slow.
[0174] After colloidal stabilization, the stabilized beer is filtered through inert fiberglass paper.
[0175] Measurement of permanent colloidal turbidity
[0176] Permanent colloidal turbidity is measured at 20°C according to the Analytica-EBC 9.29 method. The results obtained are reported in Table 1.
[0177] Table 1
[0178] Treating beer with the yeast product significantly reduces colloidal haze (reduction of approximately 40%).
[0179] Measurement of the total amount of soluble protein in beer
[0180] The total amount of soluble protein is measured by Analytica-EBC 9.9.1. The results obtained are reported in Table 2.
[0181] Table 2
[0182] Treating beer with the yeast product does not significantly increase the total amount of soluble protein in the beer, thus avoiding an increase in colloidal haze.
[0183] Measurement of the total amount of soluble "sensib / es" proteins (proturbide proteins) in beer
[0184] The total amount of soluble "sensible" proteins, i.e., soluble proteins that may interact with the polyphenols responsible for colloidal turbidity, is measured using the Analytica-EBC 9.40 method. The results are reported in Table 3. Table 3
[0185] Treating beer with the yeast product results in a statistically significant decrease in sensitive proteins, thus producing a favorable effect in reducing colloidal haze.
[0186] Example 2
[0187] Yeast product: the insoluble yeast product is marketed under the name Springer® Proteissimo™ by the company Biospringer (Lesaffre).
[0188] Drinks
[0189] The following drinks were tested:
[0190] - mother beer not treated with yeast product (comparison); and
[0191] - mother beer treated with the yeast product (invention).
[0192] The mother beer includes the following characteristics:
[0193] - Plato degree (primitive extract): 12.5°P;
[0194] - alcohol by volume percentage: 5.0% aie. v / v;
[0195] - composition: 80% barley malt - 15% wheat - 5% Melanoidin;
[0196] - bitterness: 19 IBU (International Bitter Unit);
[0197] - "beer" treatments: filtration on unstabilized diatomaceous earth;
[0198] - yeast: Saccharomyces cerevisiae.
[0199] Measurement of the total amount of polyphenols in beer
[0200] The total quantity of polyphenols is measured using the Analytica-EBC method
[0201] 9.11. The results obtained are reported in Table 5.
[0202] Table 5
[0203] Treating beer with the yeast product results in a statistically significant decrease in total polyphenols, thus producing a favorable effect in reducing colloidal haze.
[0204] Measurement of the total amount of flavonoids in beer
[0205] The total amount of flavonoids is measured using the Analytica-EBC method.
[0206] 9.12. The results obtained are reported in Table 6.
[0207] Table 6 Treating beer with the yeast product results in a statistically significant decrease in total flavanoids, thus producing a favorable effect in reducing colloidal haze.
[0208] Example 3
[0209] Yeast product: the insoluble yeast product is marketed under the name Springer® Proteissimo™ by the company Biospringer (Lesaffre)
[0210] Drinks
[0211] The following drinks were tested:
[0212] - benchmark beer;
[0213] - mother beer treated with the yeast product (invention): tests 1 to 4 of table 4.
[0214] The mother beer includes the following characteristics:
[0215] - Plato degree (primitive extract): 12.5°P;
[0216] - alcohol by volume percentage: 5.0% aie. v / v;
[0217] - composition: 80% barley malt - 15% wheat - 5% Melanoidin;
[0218] - bitterness: 19 IBU (International Bitter Unit);
[0219] - "beer" treatments: filtration on unstabilized diatomaceous earth;
[0220] - yeast: Saccharomyces cerevisiae.
[0221] Process for obtaining treated beer
[0222] Colloidal stabilization is implemented on the mother beer under the following conditions:
[0223] Table 4
[0224] The process of obtaining the treated beer includes the following steps:
[0225] - mixing the beer with the stabilizing agent;
[0226] - contact time: 1 hour;
[0227] - pressure: atmospheric;
[0228] - temperature: 20°C; and
[0229] - agitation: slow.
[0230] After colloidal stabilization, the stabilized beer is filtered through inert fiberglass paper.
[0231] Color measurement
[0232] The evolution of the color is measured by the Analytica-EBC 9.6 method. The measurement is carried out one day after stabilization (D+1) and six days after stabilization (D+6).
[0233] The values are given as a percentage of EBC relative to the reference beer.
[0234] The results obtained are reported in Table 7.
[0235] Table 7
[0236] Treating beer according to the process according to the invention allows for a reduction in the evolution of the beer's color over time.
[0237] Measurement of turbidity evolution
[0238] The evolution of turbidity is measured by the Analytica-EBC 9.29 method. The measurement is carried out one day after stabilization (D+1) and six days after stabilization (D+6).
[0239] The values are given as a percentage of EBC relative to the reference beer.
[0240] The results obtained are reported in Table 8.
[0241] Table 8
[0242] Treating beer according to the process according to the invention allows for a reduction in the evolution of the beer's turbidity over time.
[0243] Foam measurement
[0244] Foam measurement is performed using the Analytica-EBC 9.42 method.
[0245] The values are given as a percentage of a second relative to the reference beer.
[0246] The results obtained are reported in Table 9.
[0247] Table 9
[0248] Treating beer according to the process according to the invention allows for the preservation of the foam.
[0249] Measurement of the quantity of polyphenols
[0250] The measurement of the quantity of total polyphenols is carried out by the FER method (brewing treatise, volume 2, part A, chapter 7, Sonia Collin, ed. Dunod).
[0251] The values are given as a percentage of ppm relative to the reference beer. The quantity of each polyphenol is measured by UPLC-MS analysis on the treated beer.
[0252] The following polyphenols were measured and detected:
[0253] - gallocatechin (GC);
[0254] - catechin (CC);
[0255] - epicatechin (EC); and
[0256] - the B1, B2, and B3 dimers.
[0257] The values are given as a percentage of ppm relative to the reference beer.
[0258] The results obtained are reported in tables 10 and 11.
[0259] Table 10
[0260] Table 11
[0261] Treating beer according to the process according to the invention allows a reduction in the amount of polyphenols present in the beer.
[0262] Measurement of the quantity of flavonoids
[0263] The total flavanoid content was measured using the following method: p-dimethylaminocinnamaldehyde method, Brewing Treatise, Volume 2, Part A, Chapter 7, Sonia Collin, Dunod. Values are given as a percentage of ppm relative to the reference beer.
[0264] The results obtained are reported in Table 12.
[0265] Table 12
[0266] Treating beer according to the process according to the invention allows a reduction in the amount of flavanoids present in the beer.
Claims
Demands 1. A process for producing a beverage comprising a colloidal stabilization step carried out with an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less, by weight per total weight of the yeast product.
2. Production process according to claim 1, wherein the yeast product is used in the beverage, or the material from which it is produced, has a concentration of 10 to 150 g / hL, preferably 40 to 60 g / hL.
3. A production process according to any one of the preceding claims, wherein controlled stabilization is implemented at a temperature of -3 to 102°C.
4. A production method according to any one of the preceding claims, wherein the controlled stabilization is carried out for a period of at least 1 min; preferably from 10 min to 1 month; most preferably from 10 to 90 min.
5. A production method according to any one of the preceding claims, wherein controlled stabilization is implemented at a pressure of 0 to 6 x 10 8 mPa.
6. A production process according to any one of the preceding claims, wherein the yeast product has a solubility of 3.5% or less in water.
7. A production method according to any one of the preceding claims, wherein the yeast product further comprises, by weight per total weight of the yeast product, a total carbohydrate content of 1 to 8%, a glucan content of 0.2 to 4%, a mannan content of 0.2 to 4%, optionally a lipid content of 7 to 15%, a mineral content of 1 to 7%, and / or an amino acid ratio of 0.9 to 1.
8. A production method according to any one of the preceding claims, wherein the yeast product is obtained from yeasts selected from the group consisting of yeasts of the genera Saccharomyces, Torulaspora, Pichia, Candida, Kluyveromyces, Yarrowia, Wickerhamomyces, Metschnikowia or combinations thereof; preferably yeasts belonging to the genus Saccharomyces; most preferably the yeast is Saccharomyces cerevisiae.
9. A production process according to any one of the preceding claims, wherein the yeast product is an insoluble fraction obtained from a process comprising the following steps: supplying a yeast cream; exposing the yeast cream to thermal plasmolysis at a temperature of 70 to 95°C for a period of 30 sec to 4 h; subjecting the plasmolyzed yeast cream to the activity of at least one ribonuclease and one glucanase, sequentially or simultaneously, at a temperature of 40 to 65°C for a period of 8 to 24 h; and then separating the insoluble fraction from the soluble fraction.
10. A production process according to any one of claims 1 to 8, wherein the yeast product is the insoluble subfraction of the insoluble fraction obtained from a process comprising the following steps: supplying a yeast cream; exposing the yeast cream to thermal plasmolysis at a temperature of 70 to 95°C for a period of 30 sec to 4 h; separating the soluble fraction from the insoluble fraction; subjecting the insoluble fraction to the activity of at least one ribonuclease and one glucanase, sequentially or simultaneously, at a temperature of 40 to 65°C for a period of 8 to 24 h; and then separating the insoluble subfraction from the soluble subfraction.
11. A production method according to any one of the preceding claims, wherein the beverage is a fermented alcoholic and / or non-alcoholic beverage; preferably the beverage is a beer.
12. A production process according to any one of the preceding claims, wherein the process further comprises the following steps: malting, brewing, boiling, wort clarification, cooling, fermentation, maturation, beer stabilization, beer filtration and packaging.
13. A production process according to any one of the preceding claims, wherein colloidal stabilization is carried out concurrently with boiling and / or clarifying the wort and stabilizing the beer.
14. Colloidal stabilization process for a beverage carried out with a yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less.
15. Use of an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less as a beverage processing aid, preferably as a colloidal beverage stabilizer.
16. Use of an insoluble yeast product comprising a true protein content of at least 72% and a nucleotide content of 3% or less to reduce colloidal turbidity of beverages, by reducing the amount of polyphenols.