Method of preparing a low calorie beer
US4355047A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 13, 1981 |
| Grant date | Oct 19, 1982 |
| Priority date | — |
| Expiry date | May 13, 2001 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/816
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Low calorie beer is prepared by introducing into the brewing process a debranching enzyme (pullulanase) obtained from rice, a traditional brewing material. The debranching enzyme reduces the real extract of the beer by cleaving alpha 1,6 linkages of unfermentable limit dextrins to form alpha 1,4 dextrins which can be converted by alpha 1,4 carbohydrases to sugars that can be fermented by brewer's yeast. The enzyme may be introduced into the brewing process by adding rice or the enzyme extracted from rice to the mash or to the wort before or during fermentation. The debranching enzyme may be obtained from polished dry milled rice by extraction with an aqueous buffer solution. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.