METHOD FOR PRODUCING FERMENTED MALT BEVERAGE

To provide a new technique that can reduce carbohydrates of a fermented malt beverage.SOLUTION: A method for producing a fermented malt beverage includes the steps of: preparing malt and/or active wort having activity of malt-derived carbohydrases; boiling wort, separately from the active wort, to p...

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Bibliographic Details
Main Authors OHASHI TAKUYA, OKADA KEISUKE
Format Patent
LanguageEnglish
Japanese
Published 17.11.2022
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Summary:To provide a new technique that can reduce carbohydrates of a fermented malt beverage.SOLUTION: A method for producing a fermented malt beverage includes the steps of: preparing malt and/or active wort having activity of malt-derived carbohydrases; boiling wort, separately from the active wort, to prepare inactive wort; mixing the malt and/or active wort with the inactive wort to prepare the wort mixture; and fermenting the wort mixture to make fermented liquid, and using the fermented liquid to prepare a fermented malt beverage.SELECTED DRAWING: Figure 1 【課題】発酵麦芽飲料の糖質を低減することのできる、新たな技術を提供すること。【解決手段】麦芽、及び／又は、麦芽に由来する糖化酵素の活性を有する活性麦汁を調製する工程と、前記活性麦汁とは別に、麦汁を煮沸し、非活性麦汁を調製する工程と、前記麦芽及び／又は活性麦汁と、前記非活性麦汁とを混合し、混合麦汁を調製する工程と、前記混合麦汁を発酵させて発酵液を生成し、前記発酵液を利用して発酵麦芽飲料を調製する工程とを備える発酵麦芽飲料の製造方法。【選択図】図１
Bibliography:Application Number: JP20210079097