Title:
無ろ過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無ろ過ビールテイスト飲料の濁り向上方法
Document Type and Number:
Japanese Patent JP7137269
Kind Code:
B2
Abstract:
To provide: a method for producing unfiltered beer-taste beverage that can produce an unfiltered beer-taste beverage having sufficient turbidity; a method for evaluating wheat malt; and a method for improving turbidity of unfiltered beer-taste beverage.SOLUTION: The method for producing unfiltered beer-taste beverage comprises using a wheat malt in which the pH of congress wort is equal to or less than a predetermined value of 6.20 or less, and the beverage filtration is not performed. As for the method for improving the turbidity of an unfiltered beer-taste beverage, in the production of an unfiltered beer taste beverage in which the beverage filtration is not performed, by using a wheat malt having a pH of congress wort of not more than a predetermined value of 6.20 or less, as compared with the case where a wheat malt having the pH of congress wort of more than the predetermined value is used, the turbidity of the unfiltered beer-taste beverage is increased.SELECTED DRAWING: None
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Inventors:
Takashi Iimurei
Weichiro Umemura
Weichiro Umemura
Application Number:
JP2018108527A
Publication Date:
September 14, 2022
Filing Date:
June 06, 2018
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
C12C1/16; A23L2/00; A23L2/38; A23L2/62; C12C7/00
Domestic Patent References:
| JP2013118846A | ||||
| JP2004000044A | ||||
| JP9224636A |
Foreign References:
| CN105018264A |
Attorney, Agent or Firm:
Patent Attorney Corporation Haruka International Patent Office