Title:
METHOD FOR PRODUCING BREWED PRODUCT USING LIQUEFIED SOLUTION
Document Type and Number:
Japanese Patent JP2018068223
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing a brewed product solving the problem that, since, in sake, fermented seasoning and rice vinegar produced with the conventional liquefied solution, in addition to peptide produced in mash, peptide produced upon liquefied solution production is added, the fact that the quantity of the peptide to be removed is high to complicate a refining step including sediment reduction and providing a liquefied solution in which the production quantity of peptide is equal to or lower than that of steamed rice, and further, the content of α starch suitable for parallel composite fermentation is high.SOLUTION: Provided is a method for producing a liquefied solution in which, by deactivating protease containing in an exogenous enzyme for liquefaction, peptide production quantity upon production of a liquefied solution is suppressed, and further, by reheating the liquefied solution, it is thermally denatured into protein hard to be decomposed even with protease derived from rice malt. Also provided is a method for producing a brewed product in which, by charging mash using the liquefied solution, the fermentation form of parallel composite fermentation can be taken, further, the content of peptide is reduced and a load of sediment reduction can be reduced.SELECTED DRAWING: Figure 1
Inventors:
MIZUI HIROO
Application Number:
JP2016212883A
Publication Date:
May 10, 2018
Filing Date:
October 31, 2016
Export Citation:
Assignee:
MIZUI HIROO
International Classes:
C12G3/02; C12J1/00