Process for preparing non-alcoholic beer with reduced amount of gluten and troublesome saccharides and non-alcoholic beer with reduced amount of gluten and troublesome saccharides prepared in such a manner

摘要

The present invention relates to a process for preparing non-alcoholic beer with reduced amount of gluten and troublesome saccharides, wherein the preparation process is characterized in that after mashing and drawing-off, the beer wort is cooled down to pitching temperature and subsequently it is pitched with upper strain of brewer’s yeast that is added therein in an amount of at least 0.5 liter of dense brewer’s yeast per 1 hl of the beer wort. Prior the main pitching of the beer wort and/or during pitching thereof, there is added at least one protease, which reduces the amount of gluten in the further beer preparation process due to hydrolysis of proteins to at the most 10 mg/100 g of the ready-to-drink bear dry matter, and at least one saccharolytic enzyme, which cleaves the troublesome saccharides to monosaccharides, which are subsequently converted by the brewer’s yeast to COi2, energy and alcohol. Owing to this, the amount of the troublesome saccharides in the ready-to-drink beer is reduced to at the most 0.5 g/100 ml of the ready-to-drink beer. The main pitching takes then place at a temperature of 25 degC at the most, until the difference between the apparent and available pitching of 5 percent is achieved, and after finish thereof the pitched beer wort is filtered and hopped to bitterness of the ready-to-drink beer 15 to 30 IBU, whereby the following wort boiling reduces due to evaporation the amount of alcohol in the beer wort to 0.5 volume percent at the most in the ready-to-drink beer. After finish of hopping, the so prepared product is cooled down to storing in barrels temperature, additionally saturated and put into a ripening tank in which it ripens for a period of at least 2 days. During ripening, the product can be preferably still hopped in cold manner. The invention further relates to non-alcoholic beer with reduced amount of gluten and troublesome saccharides prepared in the process as described in the present invention.