Preparation of beer with reduced calories

Details Preparation of beer with reduced calories Preparation of beer with reduced calories

1977-07-14

1979-02-06

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 29, C12C 1104

Patent

active

041384997

ABSTRACT:
A low dextrin and low carbohydrate beer having reduced calories is produced by fermenting wort with yeast in the absence of readily fermentable carbohydrates so that the yeast act on fermentable ingredients in the wort other than readily fermentable carbohydrates. After fermenting a major portion of fermentable ingredients, there is added to the resulting alcoholic wort a quantity of one or more readily fermentable sugars and fermentation is continued until the real degree of fermentation is at least 80%. By this process a low calorie beer can be prepared without the use of a carbohydrate splitting enzyme such as amyloglucosidase.

REFERENCES:
patent: 3717471 (1973-02-01), Stat et al.
patent: 3852495 (1974-12-01), Schimpf et al.
Hind, H. L., Brewing Science and Practice, vol. II, Chapman & Hall, Ltd., London 1950 (pp. 866-867).

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