Title:
【発明の名称】濃縮されたビールフレーバー生成物
Document Type and Number:
Japanese Patent JPH07505523
Kind Code:
A
Abstract:
An amylolytic enzyme-reduced dried malt is disclosed having a moisture content of 3.5 to 5.5 weight percent, a soluble protein content of 6.5 to 8 weight percent and a reduced alpha amylase content. The low amylase content limits the amount of fermentable sugar produced during mashing, while the malt contains sufficient protein nitrogen to promote fermentation.
Inventors:
Don Chietsk, The James Alan
Morton, Bruce Jillon
Veeghe, Anne Christine
Gobel, Elke
Morton, Bruce Jillon
Veeghe, Anne Christine
Gobel, Elke
Application Number:
JP51429993A
Publication Date:
June 22, 1995
Filing Date:
February 04, 1993
Export Citation:
Assignee:
Schuttwasser, Bernd
International Classes:
C12C1/18; C12C11/00; C12G3/02; C12G3/08; (IPC1-7): C12C1/18
Attorney, Agent or Firm:
Chika Takagi (2 outside)