Enhanced beer foaming

Details Enhanced beer foaming Enhanced beer foaming

A - Human Necessities

23

J

A23J 1/00 (2006.01) A23J 1/16 (2006.01) A23J 3/14 (2006.01) A23L 1/305 (2006.01) A23L 2/66 (2006.01) C12C 5/02 (2006.01) C12G 3/02 (2006.01)

Patent

CA 2742165

The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent. The process of the invention comprises adding a native potato protein isolate to the beer, wherein the native potato protein isolate has a protein content of 90 % or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25.

L'invention porte sur un procédé de préparation de bière ou d'une boisson de type bière présentant des propriétés de moussage améliorées, sur une bière ou sur une boisson de type bière, et sur l'utilisation d'un isolat de protéine native de pomme de terre comme agent de stabilisation de mousse. Le procédé selon l'invention comprend l'addition d'un isolat d'une protéine native de pomme de terre à la bière, l'isolat de protéine native de pomme de terre ayant une teneur en protéine de 90 % sur matière sèche, déterminée à partir du poids d'azote de Kjeldahl total multiplié par 6,25.

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