PRODUCTION METHOD OF MALT RAW MATERIAL LIQUID OR BEER TASTE BEVERAGE, AND METHOD FOR IMPROVING FLAVOR OF MALT RAW MATERIAL LIQUID OR BEER TASTE BEVERAGE

• Main Authors: SHICHIMORI MICHIHITO, UMEMURA IICHIRO, TOKIZONO YOSHIRO, IIMURE TAKASHI
• Format: Patent
• Language: English; Japanese
• Published: 27.05.2021
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

To provide a production method of a malt raw material liquid or a beer taste beverage having its flavor effectively improved and a method for effectively improving the flavor of a malt raw material liquid or a beer taste beverage.SOLUTION: A production method of a beer taste beverage includes: using roast malt prepared by roast treatment under the conditions that the time ratio of heating at 75°C or higher is 27% or less to total heating time; obtaining a malt raw material liquid by maintaining a mixed liquid prepared by mixing a raw material containing the roast malt with hot water at a first heating temperature of 52°C or higher and 63°C or lower and then at a second heating temperature higher than the first heating temperature; and producing a beer taste beverage from the malt raw material liquid.SELECTED DRAWING: None 【課題】香味が効果的に向上した麦芽原料液又はビールテイスト飲料の製造方法、及び。麦芽原料液又はビールテイスト飲料の香味を効果的に向上させる方法を提供する。【解決手段】ビールテイスト飲料の製造方法は、７５℃以上での加熱を含み且つ加熱の総時間に対する前記７５℃以上での加熱の時間の割合が２７％以下である焙燥処理により調製された焙燥麦芽を使用すること、前記焙燥麦芽を含む原料を湯と混合して調製された混合液を、まず５２℃以上、６３℃以下の第一加熱温度で維持し、次いで、前記第一加熱温度より高い第二加熱温度で維持して、麦芽原料液を得ること、及び、前記麦芽原料液を使用してビールテイスト飲料を得ること、を含む。【選択図】なし