PROCESS FOR THE PREPARATION OF A FLAVORED ALCOHOLIC BEVERAGE

Abstract: A method of preparing an alcoholic base for the preparation of stable flavored alcoholic beverages which do not form off aromas on storage comprises treating a feed which contains labile components which can in the presence of flavoring agents cause off aromas upon storage by reverse osmosis employing a membrane which does not permit said labile components to pass therethrough, collect­ ing the permeate which passes through said membrane to obtain an improved alcoholic base, and after the labile components which cause off aromas have been removed adding flavoring agents to the alcoholic base to obtain a stable flavored alcoholic beverage.

Description: PROCESS FOR THE PREPARATION OF A STABLE FLAVORED MALT BEVERAGE The present invention relates to a process for the production of a stable flavored malt beverage and more particularly, to a method of preparing a stable flavored malt beverage by use of reverse osmosis. There is a continuing interest in the marketing of flavored malt beverages which are prepared by adding a nontraditional beer flavor to a fermented alcoholic or beer base Flavored malt beverages have been marketed for many years in Europe. In Germany, a mixture of beer and concentrated raspberry juice is available; in France, a blend of beer and lemonade or limeade is popular; in England "shandy," a mixture of beer and lemonade or lime juice is available; and in Belgium, mixtures of beer and cherry juice and beer and grenadine syrup are available. In the past, various attempts have been made to produce by fermentation processes neutral tasting bases or bland beers which could be used as bases to produce malt beverages having desired non-traditional beer flavors. It has recently been discovered that such beer bases contain components which upon storage will interact with the added flavoring agents, especially the citrus-type flavoring agents, to produce off aromas which have been described by taste panels as resembling "rotten fruit." The off aromas are more obvious when the flavored malt beverage has been stored at elevated temperatures which suggests that the off aromas are probably due to the presence of heat labile components in the beer base It is the primary object of the present invention to disclose a method of preparing stable flavored malt beverages by removing labile components from the beer base prior to adding the flavoring agents. It is a further object of the present invention to disclose a novel alcoholic base which is suitable for the preparation of storage stable flavored malt beverages. We have discovered that storage stable flavored malt beverages can be prepared by a method which comprises first subjecting an alcoholic base prepared by fermentation to reverse osmosis to remove therefrom labile components which might cause off aromas to develop during storage and then adding the flavoring agents to the thus modified base. In the preferred embodiment of the present invention, the alcoholic base which can be a beer, a near beer or a wine is subjected to reverse osmosis to remove from the alcoholic base the labile components that apparently interact with flavor ingredients to cause "o:=f aromas" during the storage of flavored malt beverages. "Reverse osmosis," as used herein, describes membrane separation processes by which a solution containing a solute having molecular dimensions greater than or of about the same order of magnitude of the molecular dimensions of the solvent in which it is dissolved, is depleted of solute by being subjected to a pressure that forces the solvent to pass through a membrane whose physical and chemical properties result in leaving the solute to concentrate. The term "ultra filtration" is sometimes used to describe such pressure activated membrane separations which involve solutions of solutes of about 500 molecular weight and above, and the term "reverse osmosis" is sometimes used to refer to such membrane separation process wherein the molecules of the solute are of a size within one order of magnitude of those of the solvent. Three terms are used repeatedly by those skilled in the art relating to pressure activated membrane separations. They are the following: (a) "feed" which refers to the original solution or recycled concentrate; (b) "permeate" which refers to the liquid including solvent which passes through t-he membrane; and (c) "concentrate" which refers to the liquid which remains behind and contains the concentrated solute. The reverse osmosis process results in production of. two liquid fractions, the "permeate" and the "concentrate." It is the "permeates" which are used to produce the flavored malt beverages which are unexpectedly stable and do not produce off aromas even when stored at elevated tempera- tures. Attempts to remove the labile components of the base by other techniques have been unsuccessful. In addition, reverse osmosis has the advantages of speed of operation, mild operating conditions, and low operating costs compared to various other separation processes such as evaporation, dialysis, ultra centrifugatian, ion exchange, chemical precipitation and the like. Such advantages are especially important where the material to be processed is biologically active or thermally unstable, or where relatively large volumes of solvent are present in the solution to be processed. In the preferred practice of the present invention, the "feed" is a beer prepared by fermentation of a wort consisting of malt and a highly fermentable syrup adjunct. However, as previously indicated, the "feed" could be almost any alcoholic beverage such as near beer, beer, ale, and wines. The preferred osmosis membrane is a cellulose acetate membrane which is rated for pressures up to 240 psi. The reverse osmosis membrane need not be cellulose acetate, it could be one of the other commercially available membranes such as polysulfones, aromatic polyamides, nylon, as well as composite or grafted membranes of various configurations which effectively remove the labile components from the feed which interact with the flavors to form the off aromas. In the preferred process, a cellulose acetate membrane is used with a-pressure of less than 240 psi at ambient temperatures or less. However, commercial production would conceivably employ larger commercial reverse osmosis units with membranes capable of handling pressures of up to 800 psi or greater. The preferred membranes are cellulose acetate membranes such as those available from Osmonics, Inc. of Hopkins, Minnesota under the trade symbol SEPA. The SEPA membranes are made of cellulose acetate polymer which has high stabi lity between pH2 and pHS. The SEPA membranes are integrally bonded to a synthetic backing material which gives added strength and simplifies orientation of the membrane. SEPA membranes are anisotropic in nature and have a dense top skin with a porous support layer. An especially preferred membrane is SEPA-97 with a 94-97% NaC1 rejection, a molecular weight cut-off of 200 for organics and 10 to 15 gal/ day-ft2 at 770 F at 400 psig. The membrane has a nominal pore size of 5 Angstroms, a maximum operating pressure of 800 psig and a normal operating pressure of 400-450 psig. An example of a membrane which may be particularly adaptable for commercial high flow rates is an anisotropic high flux, low pressure polymeric membrane. The practice of the invention may be further illustrated by the examples which follows: Example 1 Nineteen liters of beer having an ethyl alcohol content of 7.69% on a weight by weight basis and an extract content of 1.46% on the same basis were concentrated using a table top reverse osmosis unit made by Osmonics, Inc. of Hopkins, Minnesota. The table top unit employed a cellulose acetate membrane which was rated for pressures up to 240 psi. The unit was operated at between 30 and 40 C using a pressure of 185 psi. From the 19 liters of beer which was used as a feed and the concentrate recycled through the membrane, 16.3 liters of permeate were obtained which contained 7.73% w/w ethanol and an extract content of 0.16% w/w. Two flavored beverages were produced. One employed the permeate as the alcoholic base and the other employed the beer feed. Each of the beverages had the following formula: Ingredients ml High Fructose Corn Syrup 60 10% Citric Acid in Water 22 15% Terpeneless Lemon Oil in Ethanol 0.03 16% Sodium Benzoate in Water 1 Beer or Permeate 400 Deionized Water q/s/ad 800 The¯resulting ethanol contents were 3.84% w/w and 3.86% w/w for the flavored beverages made for the beer and the permeate, respectively. The beverages were then placed in a syphon and carbonated with one carbon dioxide charger per 800 ml. After equilibrating one hour at 420 F, the beverages were bottled in 12 oz. bottles and crowned. Samples of these beverages were stored for two weeks at three temperatures: 320, 750 and 1000 E, equilibrated at 420 F and sensorially evaluated by a sensory panel consisting of eight members. The beverage made with the beer was characterized for 320 F storage as beery, fresh, citrus, spicy. For 750 F, the expected decrease in flavor intensity was noted and for 1000 F the beverage was characterized as having a "rotten fruit" like aroma, sulfury, and stale. In contrast, the beverage made with the permeate as the base was characterized for 320 F storage as fresh, citrus, spicy, beery; for 750 F and 1000 F the expected decrease in flavor intensity was again noted, but very little, if any, "rotten fruit" like or sulfury aromas were observed. Surprisingly, only one panelist noted a stale flavor. Example 2 A 23.5 liter sample of a commercial beer having an ethanol content of 5.25% w/w and extract content of 5.68% by weight were concentrated by reserve osmosis using the same equipment and conditions as in Example 1. The first 2 liters, middle 15 liters and last 2 liters of permeate were isolated for evaluating their relative stabilities when used to produce flavored beverages. Flavored beverages were made as in Example 1 adjusting the amount of deionized water to give a 3.80% w/w ethanol content in the final products. Samples were stored at 320 F and 1000 F for two weeks. After equilibrating the samples at 420 F, a sensory panel of five people characterized all three samples stored at 320 F -as beery, fresh, citrus, and spicy. The three samples stored at 1000 F were noted to be very slightly staled, and to have a decreased flavor intensity, but to have no "rotten fruit" or sulfury aroma. Example 3 Fifty-seven liters of beer (identical to the beer in Example 2) were passed through the reverse osmosis unit one time rather than recycled as in Examples 1 and 2. Three liters of permeate were collected having an ethanol content of 5.23% w/w and 0.10% real extract content. Flavored beverages were made and treated as in Example 2. A sensory panel of five people characterized the sample stored at 320 F as beery, fresh, citrus and spicy. They characterized the sample stored at 1000 E as having a decreased flavored intensity but not as having a "rotten fruit" or sulfury aroma. Example 4 Fourteen liters of the permeate obtained in Example 1 were passed through a column (dia. = 2.5 cm) containing 85 g of activated carbon at a flow rate of 40 ml/min. A flavored beverage was then produced and treated as in Example 1. A sensory panel of eight members characterized the 320 E sample as fresh, spicy, and citrus For 75 F and 1000 F the expected decrease in flavor intensity was noted but little "rotten fruit like or sulfury aroma was observed. Example 5 One liter portions of the three permeates of Example 2 were contacted with 2g activated carbon with stirring for 30 minutes, stored at 320 F for 4 days and the carbon separated from the permeate by filtration. Flavored beverages were made with the filtrates as in Example 2 and treated as in Example 2. A sensory panel of five people characterized the three samples stored two weeks at 320 F as fresh, citrus, and spicy, with little beer character while the three samples stored two weeks at 1000 F showed a decrease in flavor intensity with no "rotten fruit" like or sulfury aroma and very little staleness. Example 6 A 1.5 liter sample of permeate (Example 3) was treated with 3g activated carbon as in Example 5. Flavored beverages were made with the filtrate as in Example 2 and treated as in Example 2. A sensory panel of five people characterized the sample stored two weeks at 320 F as fresh, citrus, and spicy with little beer character while the sample stored two weeks at 1000 F showed a decrease in flavor intensity, but no "rotten fruit" like or sulfury aroma and little staleness. rt will be apparent to those skilled in the art that the method of the invention can be used with a variety of alcoholic feeds to obtain permeates which can be used as bases to prepare more stable flavored alcoholic beverages. Therefore, the invention is not to be limited except by the claims which follow:

Claims: Claims 1. A method of preparing an alcoholic base for use in preparing flavored alcoholic beverages which do not form off aromas on storage which comprises selecting as a feed an alcoholic base which contains labile components which can in the presence of flavoring agents cause off aromas to develop upon storage, subjecting said feed to reverse osmosis employing a membrane which does not permit said labile components to pass therethrough, collecting the permeate which passes through said membrane to obtain the desired alcoholic base. 2. The method of Claim 1 in which the feed is beer. 3. The method of Claim 1 in which the membrane is a cellulose acetate membrane. 4. The method of Claim 3 in which the membrane has a molecular weight cutoff of 200 for organics. 5. An alcoholic base suitable for the preparation of stable flavored alcoholic beverages when prepared by the process of Claim 1. 6. A stable flavored alcoholic beverage when prepared by the process of Claim 1.

Inventors: CRONAN, CHARLES L., GOLDSTEIN, HENRY, HOFF, JOSEPH T., RAO, CH. SUBBA
Applicants: MILLER BREWING COMPANY
Application year: 1981
Main classification: C12G3
IPC codes: C12G3