Preparation of alcohol-free barley malt-based beverage

Details Preparation of alcohol-free barley malt-based beverage Preparation of alcohol-free barley malt-based beverage

1987-01-20

1988-08-23

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 64, 426590, A23L 1105, A23L 1186, A23L 200

Patent

active

047659939

ABSTRACT:
A method for preparing an alcohol-free barley malt-based beverage of reduced caloric content is described. In a preferred embodiment, the method consists of adding to a conventionally procssed Malta beverage, following boiling, cooling and filtering, but prior to packaging an amylolytic enzyme system. The amylolytic enzyme system converts te maltose and complex carbohydrates (dextrins) present in the beverage extract to simple, sweet-tasting dextrose.

REFERENCES:
patent: 3679431 (1972-07-01), Clayton et al.
patent: 3712820 (1973-01-01), Walmsley et al.
patent: 4138499 (1979-02-01), Strauss et al.
patent: 4285975 (1981-08-01), Glenister
patent: 4622224 (1986-11-01), Owades

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