| 摘要 |
PROBLEM TO BE SOLVED: To provide a production method of yeast mash for producing a fermented alcoholic beverage, which allows a yeast having excellent fermentability as yeast mash for producing the fermented alcoholic beverage to be efficiently produced under simple culture conditions in a short period; and an efficient production method of a fermented alcoholic beverage having excellent flavor in a short period by using the yeast (yeast mash) in a shortened culture period for producing the fermented alcoholic beverage.SOLUTION: In preparation of a wort for culture broth, a yeast (yeast mash) having excellent fermentability is simply and efficiently produced in a short period with a shortened culture period by adoption of a protein rest step and/or adjustment of the blending ratio of water to malt. In the protein rest step, protein is decomposed by a treatment at 45°C to 55°C for 30 min to 120 min. In the adjustment of the blending ratio of water to malt, a wort including water in an amount of 4 times or more the amount of malt is used. |
