PREPARATION OF A LOW CALORIE BEER

摘要

Low calorie beer is prepared by introducing into the brewing process a debranching enzyme obtained from rice, a traditional brewing material. The debranching enzyme reduces the calorie content of the beer by cleaving 1-6 linkages of unfermentable limit dextrins to form alpha 1,4 dextrins which can be converted by grain enzymes to sugars that can be fermented by brewer's yeast. She enzyme may be introduced 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 fermentation 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.