BREWING OF BEER AND MALT-USING FOAMING LIQUOR

Title:

BREWING OF BEER AND MALT-USING FOAMING LIQUOR

Document Type and Number:

Japanese Patent JPH1156336

Kind Code:

A

Abstract:

To brew beer and malt-using sparkling liquor having plain and light flavor, deliciousness and good body.

Malt, hop and water as major components, and starch as a sub-component are used to prepare wort. Saccharides that contain 2-30 wt.% of not-fermenting oligosaccharides and include glucose as a constituent sugar are added to the wort to effect the main fermentation with beer yeast and the product is aged. As a beer yeast, at least one selected from phosphoric acid, lactic acid, acetic acid and citric acid is added to the slurry yeast liquor and its pH is adjusted to 2.2-3.5 and the resultant reused yeast is used for the following fermentation. The resultant beer and malt-sparkling liquor contains not-fermenting oligosaccharides and shows plain and light flavor, deliciousness and good body. In addition, the reused yeast of which the pH is adjusted to 2.2-3.5 contains a reduced amount of various germs and can be used repeatedly and the use of the reused yeast enables stabilized and efficient fermentation.

Inventors:

SUGANO TOMOE
KOGO HISAO
ISHIBASHI TOSHIO
FUJITA TOMOYUKI

Application Number:

JP24041197A

Publication Date:

March 02, 1999

Filing Date:

August 21, 1997

Export Citation:

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Assignee:

SUGANO TOMOE
KOUGO STARCH KK

International Classes:

C12G3/02; C12C5/02; C12C11/00; (IPC1-7): C12C11/00; C12C5/02; C12G3/02

Domestic Patent References:

JPS57181861A

1982-11-09

Attorney, Agent or Firm:

Taichi Chiba

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