Title:
ビールテイスト飲料の製造方法及び小麦麦芽の評価方法並びにろ過性の向上方法
Document Type and Number:
Japanese Patent JP7137268
Kind Code:
B2
Abstract:
To provide: a method for producing beer-taste beverage that can effectively avoid reduction in filterability of beverage filtration; a method for evaluating wheat malt; and a method for improving filterability.SOLUTION: The method for producing a beer-taste beverage comprises using a wheat malt in which the pH of congress wort is at least a predetermined value of 6.07 or more. As for the method for improving filterability, in the production of a beer taste beverage, by using a wheat malt having a pH of congress wort of at least a predetermined value of 6.07 or more, as compared with the case of using a wheat malt having a pH of congress wort of less than the predetermined value, the filterability of beverage filtration is improved.SELECTED DRAWING: None
Inventors:
Takashi Iimurei
Weichiro Umemura
Weichiro Umemura
Application Number:
JP2018108526A
Publication Date:
September 14, 2022
Filing Date:
June 06, 2018
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
C12C1/16; A23L2/38; A23L2/52; A23L2/70; C12C7/00; C12C7/14
Domestic Patent References:
| JP2013118846A | ||||
| JP2013236580A | ||||
| JP58193685A | ||||
| JP2005328729A |
Attorney, Agent or Firm:
Patent Attorney Corporation Haruka International Patent Office
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