Title:
METHOD FOR ENHANCING RICHNESS OF FERMENTED MALT BEVERAGE
Document Type and Number:
Japanese Patent JP2023101727
Kind Code:
A
Abstract:
To provide a method for producing a fermented malt beverage that has a sufficiently reduced saccharide content even when the ratio of malt used in the fermentation raw material is increased, and to provide a method for enhancing the richness of a fermented malt beverage having a remarkably low saccharide content regardless of the proportion of malt used in the starchy raw material.SOLUTION: Provided is a method for enhancing richness of fermented malt beverage in which, characterized, malt is used as raw material, glucoamylase is added in at least one of the charge step and the fermentation step, transglucosidase is added in the fermentation step, and the saccharide in the produced fermented malt beverage is less than 0.5 g/100 mL.SELECTED DRAWING: None
Inventors:
KUROKAWA TEPPEI
SATO KIYOHITO
SATO KIYOHITO
Application Number:
JP2023090324A
Publication Date:
July 21, 2023
Filing Date:
May 31, 2023
Export Citation:
Assignee:
ASAHI BREWERIES LTD
International Classes:
C12C11/02; C12C11/00; C12G3/021
Attorney, Agent or Firm:
Kazuzumi Nishizawa
Makiko Otsuki
Eisuke Ito
Makiko Otsuki
Eisuke Ito