Riboflavinase enzymes and their use to prevent off flavor in brewing
AssigneeDupont Nutrition Biosciences Aps
InventorsHong Yang, Toh Mei Yan Joyce, Jeremy Ondov, Aaron Venables, Despina Bougioukou
Life of this patent
Estimating the term…
Abstract
The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based substrate for beverage production. The present invention relates to improvements in the production of beer and similar light-sensitive beverages, in particular improvement of the flavor stability of such light-sensitive beverages by enzymatic hydrolysis or degradation of riboflavin during beer production.
Claims71
A method for the inhibition of formation of 3MBT (3-methylbut-ene-thiol) in a malt beverage comprising adding to the malt beverage an effective amount of a riboflavinase.
A method according to any of the preceding claims in which the malt beverage is selected from the group consisting of a beer, ale, dry beer, near beer, light beer, low alcohol beer, low calorie beer, porter, bock beer, stout, malt liquor, and non-alcoholic malt liquor.
A malt beverage comprising an effective amount of a riboflavinase.
A malt beverage according to any of the preceding claims in which the malt beverage is selected from the group consisting of a beer, ale, dry beer, near beer, light beer, low alcohol beer, low calorie beer, porter, bock beer, stout, malt liquor, and non-alcoholic malt liquor.
A method for the inhibition of formation of 3MBT (3-methylbut-ene-thiol) in a food comprising adding to the food an effective amount of a riboflavinase.
Dependencies are inferred from the claim text.