Title:
発酵飲料の醸造における酵素加水分解された植物性タンパク質の使用
Document Type and Number:
Japanese Patent JP6916109
Kind Code:
B2
Abstract:
This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.
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Inventors:
Jose Bertoli
Fabio Bucks, Junior
Boutelle The. Yamamoto
Fabio Bucks, Junior
Boutelle The. Yamamoto
Application Number:
JP2017531579A
Publication Date:
August 11, 2021
Filing Date:
December 15, 2015
Export Citation:
Assignee:
Corn Products Development, Inc.
International Classes:
C12C5/00
Domestic Patent References:
| JP9047276A | ||||
| JP2295437A | ||||
| JP2006288379A |
Attorney, Agent or Firm:
Atsushi Aoki
Shinji Mitsuhashi
Jun Tsuruta
Tomohiro Minamiyama
Yoichi Watanabe
Naori Kota
Shinji Mitsuhashi
Jun Tsuruta
Tomohiro Minamiyama
Yoichi Watanabe
Naori Kota