Title:
麦芽発酵飲料の製造方法及び麦芽発酵飲料
Document Type and Number:
Japanese Patent JP7120768
Kind Code:
B2
Abstract:
The present invention relates to a fermented malt beverage producing method comprising: a preparation step for using preparation water and a malt-containing raw material and obtaining a pre-fermentation solution; and a fermentation step for fermenting the pre-fermentation solution with yeast, wherein the yeast has an isomaltose assimilation, and does not inhibit glucose.
Inventors:
Yukio Okada
Application Number:
JP2018009960A
Publication Date:
August 17, 2022
Filing Date:
January 24, 2018
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
C12C11/02; C12C7/00
Domestic Patent References:
| JP2010220625A | ||||
| JP2016059326A | ||||
| JP2017118824A | ||||
| JP2007006872A | ||||
| JP2016149975A |
Foreign References:
| WO2014196265A1 | ||||
| WO2009069317A1 |
Other References:
稲橋正明ら,各種醸造用酵母のオリゴ糖に対する発酵特性,日本醸造協会誌,1992年,Vol.87, No.12,pp.858-863
間瀬雅子ら,パン用花酵母の育種,あいち産業科学技術総合センター研究報告2014,2014年,pp.82-83
間瀬雅子ら,パン用花酵母の育種,あいち産業科学技術総合センター研究報告2014,2014年,pp.82-83
Attorney, Agent or Firm:
Yoshiki Hasegawa
Yoshinori Shimizu
Toshiaki Sakanishi
Yoshinori Shimizu
Toshiaki Sakanishi