| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a malt steeping method for producing beer which is characterized in that Calcofluor modification values indicating KI values with the proteolysis of malt after malt steeping as indices are set within prescribed ranges, respectively, while maintaining a water content (malt steeping degree) of the malt after malt steeping within a prescribed range. <P>SOLUTION: In the malt steeping method for producing the beer which adjusts the water content (malt steeping degree) within the prescribed range by repeating dipping (water immersion) and water cut-off (water stop) for imparting a water component and oxygen necessary for barley to start germination, the malt steeping method includes the following process that a primary water immersion time is set at 0.5 to 1.5 hour, a primary water stop time after the primary water immersion time is set at 16 to 19 hours, a germinating temperature is set at 13 to 20°C, and the malt steeping degree of the malt after the malt steeping is maintained at 40% or higher. <P>COPYRIGHT: (C)2013,JPO&INPIT |
