PROCESS FOR BREWING A DIETARY BEER

METHODE DE BRASSAGE D'UNE BIERE DIETETIQUE

English Abstract

Abstract of the Disclosure
A dietary beer, which has low carbohydrate
and alcohol contents and a low calorific value, is
brewed in a process in which the wort is fermented in
such a manner that the fermentable carbohydrates, in-
cluding fermentable carbohydrates formed by a reaction
of difficulty fermentable dextrins with an added diastase
solution, are fermented to produce a beer having a carbo-
hydrate content not in excess of 0.75 gram per 100 ml,
and the alcohol content of the beer is reduced under a
vacuum.

Claims

The embodiment of the invention in which an
exclusive property or privilege is claimed are defined as
follows:
1. A process of brewing a dietary beer, which has
low carbohydrate and alcohol contents and a low calorific
value, wherein the wort is fermented in such a manner that
the fermentable carbohydrates, including fermentable carbo-
hydrates formed by a reaction of difficultly fermentable
dextrins with an added diastase solution are fermented to
produce a beer having a carbohydrate content not in excess
of 0.75 gram per 100 ml, and the alcohol content of the
beer is reduced under a vacuum, characterized in that the
alcohol content of the fermenting wort is reduced in that
during the main fermentation the fermenting wort is treated
in a thin-film evaporator connected in a bypass at a
temperature of 30 to 50° C, preferably about 30° C, with
a residence time between 1 to 10 seconds.
2. A dietary beer which has low carbohydrate and
alcohol contents and a low calorific value and has been
brewed in a process in which the wort is fermented in such
a manner that the fermentable carbohydrates, including
fermentable carbohydrates formed by a reaction of diffi-
cultly fermentable dextrins with an added diastase solution
are fermented to produce a beer having a carbohydrate
content not in excess of 0.75 gram per 100 ml, and the
alcohol content of the beer is reduced under a vacuum,
characterized in that the beer has been brewed in a process
in which the alcohol content of the fermenting wort is
reduced in that during the main fermentation the fermenting
wort is treated in a thin-film evaporator connected in a
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bypass at a temperature of 30 to 50° C, preferably about
30° C, with a residence time between 1 to 10 seconds.
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Description

1155~)71
This invention relates to a process of brewing
a dietary beer, which has low carbohydrate and alcohol
contents and a low calorific value, wherein the wort is
fermented in such a manner that the fermentable carbo-
hydrates, including fermentable carbohydrates formed by
a reaction of difficulty fermentable dextrins with an
added diastase solution, are fermented to produce a beer
having a carbohydrate content not in excess of 0.75 gram
per 100 ml, and the alcohol content of the beer is reduced
under a vacuum.
Such process is known from German Patent
Specification 20 52 963. In that known process, the wort
having a actual original gravity of 11 to 14 % or, for
producing a strong beer, of 16 to 20 %, is fermented at
4 to 8 C only to an apparent degree of fermentation
corresponding to 40 to 70 % extract, the new beer is
then boiled to reduce its alcohol content to about 1 %
by weight, and is subsequently subjected to another
fermentation in that it is adjusted to a temperature
between 12 and 20 C and a diastase solution having an
increased content of limit dextrinases is added, and the
new beer is cooled when the fermentation has been
terminated and is stored for a short time for a settling
of sediment. In a modification of that process, a beer
obtained after a fermentation to an apparent degree of
fermentation of 75 to 85 %, preferably 80 %, is boiled
and is then subjected to another fermentation in that the
diastase solution enriched with limit dextrinases is
added to the beer as well as 50 to 150, preferably 100 %,
by volume of the same starting wort. In that process,
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11550~1
yeast and carbohydrate-decomposing enzymes (amylases)
must be added after the alcohol content has been reduced.
From Ullmanns Encyklopadie der technischen
Chemie, Vo. 2, 1972, pages 656, 657, it is known that
in the distillation of alcohol the residence time of
the products to be treated can be reduced to about 1
second in a Centritherm evaporator from a certain source.
It is an object of the invention to provide
a simplified continuous process of brewing a dietary
beer which is improved in quality, particularly in flavor,
and has a low alcohol content and a low calorific value.
In a process of the kind described first herein-
before, this object is accomplished in that the alcohol
content of the fermenting wort is reduced in that during
the main fermentation the fermenting wort is treated in a
thin-film evaporator connected in a bypass at a temperature
of 30 to 50 C, preferably about 30 C, with a residence
time between 1 to 10 seconds. It has not been obvious to
reduce the alcohol content in a bypass during the main
fermentation because a person skilled in the art had to
assume that the temperatures employed and the subatmosphe-
ric pressures applied, down to 0.04 bar, might be detri-
mental to the yeast. It has surprisingly been found that
even under such adverse conditions the yeast will not be
damaged and the fermentation will proceed in the normal
manner.
Samples of two beers in glasses were tasted.
Beer A was a dietary beer produced in accordance with
German Patent Specification 20 52 963
0 Beer B was a dietary beer produced by the process
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according to the invention.
The results of this tasting are apparent from the following
table.
A 0 B 0 Homo- T-
genei- value
ty
Purity, odor 1 3.1 8 3.4 6 2.96
Purity, taste 1 2.8 10 3.4 4 3.69XX
Intensi~ of
bitterness - 5 3.5 4 3.5 6 0.32
Quality of
bitterness 3 3.0 5 3~2 7 1.28
Body 2 3.4 3 3.210 0.43
Freshness 3 3.4 2 3.410 0.43
Quality 1 2.6 12 3.4 2 3.99xx
Preference 1 ~13xx
Correctly
associated 13
Incorrectly
associated 12