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Patent Searching and Data


Title:
METHOD FOR PRODUCING ROOTING-SUPPRESSED MALT
Document Type and Number:
WIPO Patent Application WO/2017/104752
Kind Code:
A1
Abstract:
A method for producing malt including a step for immersing barley in steeping water containing phosphoric acid, and a method for producing foods and beverages (for example, fermented beverages, malted beverages, beer-taste beverages, whiskey) by using, as a raw material, malt obtained by said production method. This production method makes it possible to efficiently produce malt with suppressed rooting, and therefore to improve the productivity of malting (yield of malting). In addition, food and beverages using the obtained malt have enhanced richness while having suppressed acridity, and a new taste can be offered as in a luxury grocery item.

Inventors:
SAWADA MASAKO
Application Number:
PCT/JP2016/087403
Publication Date:
June 22, 2017
Filing Date:
December 15, 2016
Export Citation:
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Assignee:
SUNTORY HOLDINGS LTD (JP)
International Classes:
C12C1/02
Foreign References:
JPH11505119A1999-05-18
JP2015226490A2015-12-17
US4251630A1981-02-17
JPH05328959A1993-12-14
JP2012213373A2012-11-08
Other References:
DORAN, P. J. ET AL.: "The Use of Chemical Agents to overcome Dormancy in Malting Barley", J. INST. BREW., vol. 99, no. 1, 1993, pages 85 - 89, XP000615459
BROOKES, P. A. ET AL.: "The Steeping of Barley. A Review of the Metabolic Consequences of Water Uptake, and Their Practical Implications.", J. INST. BREW., vol. 82, no. 1, 1976, pages 14 - 26, XP055392573
HIDEO MIYACHI: "1.10. Omugi no Kyumin", BEER JOZO GIJUTSU, 1999, pages 22 to 23 - 157 to 159, XP009511942
See also references of EP 3392330A4
Attorney, Agent or Firm:
HOSODA, Yoshinori (JP)
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