Preparation of a low calorie beer

Details Preparation of a low calorie beer Preparation of a low calorie beer

C - Chemistry, Metallurgy

12

C

195/9

C12C 12/02 (2006.01) C12C 5/00 (2006.01) C12C 7/04 (2006.01) C12C 7/047 (2006.01)

Patent

CA 1142104

ABSTRACT Low calorie beer is prepared by introducing into the brewing process a debranching enzyme obtained from rice, a traditional brewing material. The debranching enzyme re- duces the calorie content of the beer by cleaving 1-6 link- ages of unfermentable limit dextrins to form alpha 1,4 dex- trins which can be converted by grain enzymes to sugars that can be fermented by brewer's yeast. She enzyme may be in- troduced into the brewing process by adding enzyme extracted from rice to the mash; or by adding the debranching enzyme previously isolated from rice to the wort prior to fermenta- tion or preferably by adding the debranching enzyme to wort in the fermentor. The debranching enzyme may be obtained from commercially polished dry milled rice. Methods of isolating the enzyme and a storage stable form of the enzyme are disclosed.

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