| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for pretreating barley used for producing a malt-fermented drink, by which LOX activity in barley is effectively reduced to greatly lower nonenal potential in the malt-fermented drink product and simultaneously prevent the lowering of an amino acid concentration in the barley, consequently improving the flavor stability of the malt-fermented drink. <P>SOLUTION: Provided is the method for pretreating the barley used for producing the malt-fermented drink, characterized by holding the barley in 50 to 80°C hot water for 1 to 30 min. <P>COPYRIGHT: (C)2010,JPO&INPIT |
