Title:
発酵麦芽飲料の製造法
Document Type and Number:
Japanese Patent JP4009742
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing a fermented malt beverage, with which in the production of fermented malt beverage such as beer, sparkling liquor, etc., a fermented malt beverage having excellent flavor is produced, fermentation is promoted and a fermented malt beverage can be produced in a relatively short period of time, especially a method for producing a fermented malt beverage, with which a fermentation process is shortened and a fermented malt beverage having balanced flavor of fermented malt beverage and excellent flavor is produced. SOLUTION: In this method for producing a fermented malt beverage by adding yeast to wort and fermenting the wort, during fermentation after adding yeast to a fermentation tank, the fermentation tank is aerated for a fixed time so that the fermentation is promoted and a fermented malt beverage having balanced flavor and excellent flavor can be produced. The method for producing a fermented malt beverage can suitably applied promotion of fermentation and adjustment of flavor balance especially in the production of a high alcohol fermented malt beverage.
Inventors:
Motoo Okochi
Application Number:
JP2001295599A
Publication Date:
November 21, 2007
Filing Date:
September 27, 2001
Export Citation:
Assignee:
Kirin Brewery Co., Ltd.
International Classes:
C12C11/00
Domestic Patent References:
| JP6319514A | ||||
| JP4197167A | ||||
| JP1277481A | ||||
| JP2000189146A |
Other References:
宮地秀夫著,「ビール醸造技術」,株式会社食品産業新聞社,1999年12月28日,第293頁,第331頁