| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an effervescent beverage in which spouting is effectively suppressed while using barley with spouting properties. <P>SOLUTION: The method for producing the effervescent beverage is a method for producing the effervescent beverage using barley and malt. The barley with spouting properties of 100 pts.wt. and malt without spouting properties of at least 12 pts.wt. are used. In the method, more than 15 wt.% of the spouting barley relative to the total amount of the barley and the malt may be used. <P>COPYRIGHT: (C)2012,JPO&INPIT |
