Title:
発酵麦芽飲料及びその製造方法
Document Type and Number:
Japanese Patent JP6923617
Kind Code:
B2
Abstract:
The present invention provides: a fermented malt beverage having a remarkably low sugar content regardless of the amount of malt used relative to starchy material; and a method for producing said fermented malt beverage. This production method for a fermented malt beverage is characterized by: using malt as a raw material; adding glucoamylase in at least either a mashing step or a fermentation step; and adding transglucosidase in the fermentation step. This fermented malt beverage is characterized by the malt content being 65%-100% by mass of the fermentation raw material and by the sugar content being less than 0.5 g/100 mL.
Inventors:
Teppei Kurokawa
Kiyohito Sato
Kiyohito Sato
Application Number:
JP2019188059A
Publication Date:
August 25, 2021
Filing Date:
October 11, 2019
Export Citation:
Assignee:
Asahi Breweries, Ltd.
International Classes:
C12C11/00; C12C7/04; C12C12/02
Domestic Patent References:
| JP2012147780A | ||||
| JP60237983A | ||||
| JP2002253197A |
Foreign References:
| WO2014196265A1 | ||||
| WO2011145671A1 |
Other References:
Bighead No Carb Beer (MINTEL), 2009年9月, [online],
Attorney, Agent or Firm:
Sumio Tanai
Makiko Otsuki
Makiko Otsuki