Preparation of an alcoholic beer using a raw cereal grain hydrolysate

Abstract

Abstract A CONCENTRATED VEGETABLE PROTEIN HYDROLYSATE SUBSTANTIALLY FREE OF STARCH IS PRODUCED BY TREATING A STARCHY PROTEINACEOUS CEREAL GRAIN PRODUCT IN AQUEOUS MEDIUM WITH ADDED PROTEOLYTIC ENZYME IN THE ABSENCE OF SUBSTANTIAL ADDED AMYLOLYTIC ENZYME TO PRODUCE A SOLUTION CONTAINING SOLUBLE PROTEIN HYDROLYSIS PRODUCTS TOGETHER WITH A STARCHY CARBOHYDRATE FRACTION, SEPARATING THE SOLUTION FROM UNDISSOLVED RESIDUE, AND TREATING THE SEPARATED SOLUTION WITH ADDED AMYLOLYTIC ENZYME TO PRODUCE A SUBSTANTIALLY STARCH-FREE SOLUTION. THE PRODUCT IS USEFUL AS A FLAVOR PRECURSOR FOR A FERMENTED ALCOHOLIC BEVERAGE, PARTICULARLY BEER, AND AS A FOOD SUPPLEMENT OR INGREDIENT. THE PRODUCT MAY BE INCORPORATED IN A FERMENTATION WORT FOR PRODUCING A FERMENTED ALCOHOLIC BEVERAGE. A LOW CARBOHYDRATE BEVERAGE MAY BE PRODUCED BY INCORPORATING A HIGHLY FERMENTABLE SUGAR IN THE WORT TO PROVIDE A WORT LOW IN UNFERMENTABLE CARBOHYDRATES.

Inventors

• 👤 M Sfat
• 👤 B Morton

Bibliographic Details