SU1296008A3 - Method for controlling beer light stability - Google Patents

Abstract

The invention relates to the food industry, in particular to the brewing industry. The aim of the invention is to improve the quality of the finished product and increase the duration of its light intensity. A malt beverage to be bottled in the pro-black bottle, to protect against the development of skunk taste under the influence of light rays, in the form of cineole containing a 1,8-epoxy group - poo, or its mixtures with cineol containing I, 4-epoxy loading, in a mass ratio of 3: 5. The stabilizer is introduced in an amount of 0.25-6.0 hours per I billion by weight of the beverage. As a source of cineol, sssution of cardamom, or eucalyptus, or m & ampoules of pepper, or laurel, or lavender, or present illitsium or a mixture of them in an amount of 50-60 hours, per weight per drink is used. 2 hp f-ly.

Description

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The invention relates to food processing, in particular, to a method for regulating the light stability of beverages, such as beer, el porter, shandi and others.

The purpose of the invention is to improve the quality of the finished product and increase the time of its light stability.

The method is carried out as follows.

In a malt beverage to be bottled in transparent bottles, to protect against the development of a skunk virus under the influence of light rays, a stabilizer in the form of cineol containing a 1,8-epoxy group or its mixture with cineol containing 1, A- epoxy group, in a mass ratio of 3: 5, the Stabilizer is introduced in an amount of 0.25-6.0 parts per billion by weight of the drink. The source of cineol is cardamom or equivalpt, or peppermint, or laurel, or lavan - dy or illitsium present, or mixtures thereof in the amount of 50 or 60 tea per billion by weight of the drink, Enter cineol at any stage of the process, but it is preferable to introduce it into the finished product before bottling it in a container,

Although the effectiveness of the 1,8-β-epoxy compounds is not fully dreamed, it is believed that radiation in the dpine wavelength range from 1000 to 10,000 Angstroms in the absence of epoxy compounds cleaves fragments of five carbon atoms (isopentenyl chain) from the isohexenyl side chain iso-acids, which then interact with sulfhydryl groups, to form isopentenyl-marcaptan (methylbutenylmercaptan-MBT), which is a skunk-like substance. Adding 1,8-epoxy compounds to malt beverages is believed to prevent the formation of MBT either by interacting with isopentenyl fragments, or by protecting the isohexenoyl side chain from fragmentation, or by blocking the sulfhydryl group from interacting with the isopentenic fragment. This blocking mechanism may be quite unusual in terms of creating luster in malt beverages and is significantly different from the known ones.

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960082

Hbtx methods of chemical recovery of hop extracts. In connection with this, other light stabilizing compounds that can perform this function, although they are not specifically mentioned, are also included in the scope of the invention.

It has been noted that although pure, 4-cineol does not seem to prevent the taste from deteriorating under the action of the sun, when used in combination with 1,8-cineol, it does not reduce the effectiveness of 1,8-cineole and, apparently, even enhances its effectiveness.

Example I. In beer before bottling, 0.25 parts per billion by weight of the beverage, cyneol, containing 1.8 epoxy group is added, there is no change in taste, the intensity of taste deterioration after 15 minutes of exposure directly to sunlight is moderate.

Beer without a stabilizer is used as a control, while there is no change in taste, the intensity of taste deterioration after 15 minutes of exposure directly to sunlight is strong. Beer samples are evaluated after they are cooled to 4,

Example 2, the method is carried out analogously to example 1,

1 h / bn of 1,8-cineol, the change in taste is absent, the intensity of its deterioration after 15 minutes is moderate.

Example 3. Introduced into beer

2 ppb 1.8-h1 neiol, there are no significant changes in taste, the intensity of taste deterioration is negligible,

Example 4: 4 ppb of 1.8-cineol was introduced into beer, a slight smell of cineol appeared, the intensity of taste deterioration was absent,

Example 5, b / h of 1.8-iinol is injected into beer, the smell of cineol is absent, the intensity of taste deterioration is absent,

For example, 50–60 h / m of cardamom essence is added to beer, there are no changes in taste, and there is no deterioration intensity.

Example 7 Beer is added to 50 h / n eld of eucalyptus essence, a slight change in taste, no degradation in intensity.

Example 8, 50 ppb of peppermint essences are introduced into beer.

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the change in taste is insignificant, the intensity of taste impairment is absent

Example 9: 50 ppb of laurel essences are introduced into beer, the intensity of taste deterioration is absent, the taste change is insignificant.

Example 10. 50 ppb of lavender essence is introduced into beer, the taste change is insignificant, the intensity of taste deterioration is absent

Example .11. 50 h / mp of the essence of illicium is introduced into the beer.

Example 12. 60 ppb of a mixture of peppermint and cardamom are added to beer.

Example 13. The method is carried out analogously to examples 1-13, only 1,8-cineol is used as a stabilizer in combination with 1,4-ci neol in a weight ratio of 3: 5 in the amount of 0.89 h / min, changes there is no taste, the intensity of the deterioration of taste is absent.

Example 14. A mixture of 1,8-cineol and 1,4-cineol in the ratio 3: 5 in the amount of 1.58 h / min is introduced into beer. Characterization of beer is analogous to example 13.

EXAMPLE 15 The method is carried out analogously to Example 13; a stabilizer is introduced in an amount of 3.16 h / min. The characteristic of beer is analogic.

Example 16. With the introduction of 4.74 ppb of a mixture of 1.8 and 1,4-cyanols into beer, there is no intensity of taste deterioration, no significant change.

Compiled by L.Pashinina Editor A.Sabo Tekhred L.Oleinik Proofreader O.Lugova

Order 629/63 Circulation 50Following

VPIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production and Printing Enterprise, Uzhgorod, st. Project, 4

960084

Example 17 With the introduction of 6.32 h / mp of a mixture of 1,8 and 1,4-cyneols, a slight smell of cineol is felt in beer.

Example 18. 1,4-Cineol is introduced into beer for 1-6 h / mp, the intensity of the deterioration of taste after 15 minutes of exposure directly to sunlight is strong.

The proposed method allows to improve the quality of the finished product and increase the terms of its light stability.

Claims (2)

1. The method of regulating the light stability of beer, 0 five 0 five u and u with the fact that, in order to improve the quality of the finished product and the duration of its light stability, a stabilizer in the form of cineol containing a 1,8-epoxy group or its mixture with cineole containing 1.4 - group, in a mass ratio of 3; 5. 2. A method according to claim, characterized in that the stabilizer is introduced in an amount of 0.25-6.0 parts per billion by weight of the beverage. 3, The method of claim 1, wherein the essence of the source of the cyneol is the essence of cardamom or eucalyptus, or peppermint, or laurel, or lavender, or present illicium, or mixtures thereof in an amount of 50 or 60 parts per billion by weight iapitka.