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Title:
METHOD FOR PROCESSING SPROUTED CEREAL, MALT PRODUCT, FERMENTED MALT DRINK AND FOOD AND DRINK
Document Type and Number:
WIPO Patent Application WO/2007/072780
Kind Code:
A1
Abstract:
A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.

More Like This:
WO/2002/076244BEVERAGE POWDER
JPH07107929RICE-COOKING SET
Inventors:
NAKAHARA KOICHI (JP)
SAWADA MASAKO (JP)
YAMADA DAISUKE (JP)
Application Number:
PCT/JP2006/325195
Publication Date:
June 28, 2007
Filing Date:
December 18, 2006
Export Citation:
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Assignee:
SUNTORY LTD (JP)
NAKAHARA KOICHI (JP)
SAWADA MASAKO (JP)
YAMADA DAISUKE (JP)
International Classes:
A23L7/10; A23L7/104; A23L7/152; A23L7/20; A23L7/25; A23L11/20; C12C1/16
Domestic Patent References:
WO2006070774A12006-07-06
Foreign References:
JP2002371002A2002-12-26
JPH044851A1992-01-09
JPH0838126A1996-02-13
JP2004049145A2004-02-19
JP2001211872A2001-08-07
JP2005102690A2005-04-21
JP2001029097A2001-02-06
Other References:
NAKAHARA K.: "Chorinkai Mizu Gijutsu ni yoru Beer Seiho no Kakushin", KAGAKU KOGYO, vol. 68, no. 1, 2004, pages 33 - 35, XP003014290
MCCLEARY, B. V.; SHEEHAN, H., JOURNAL OF CEREAL SCIENCE, vol. 6, 1987, pages 237 - 251
SHEEHAN, H.; MCCLEARY, B. V., BIOTECHNOLOGY TECHNIQUES, vol. 2, 1988, pages 289 - 292
MATHEWSON, P. R.; SEABOURN, B. W., JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY., vol. 31, 1983, pages 1322 - 1326
MCCLEARY, B. V.; CODD, R., JOURNAL OF CEREAL SCIENCE, vol. 9, 1987, pages 17 - 33
SANTOS, M. M.; RUTSN, P., JOURNAL OF THE INSTITUTE OF BREWING, vol. 102, 1996, pages 271 - 275
MUTATION RESEARCH, vol. 439, 1999, pages 267 - 276
See also references of EP 1964480A4
Attorney, Agent or Firm:
KITAMURA, Shuichiro (Nakanoshima 2-chome Kita-ku, Osaka-sh, Osaka 05, JP)
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