METHOD OF SELECTING BARLEY VARIETY, BARLEY BETA-AMYLASE GENE AND PROCESS FOR PRODUCING MALT ALCOHOLIC BEVERAGE

摘要

A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of beta-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a beta-amylase having a residual activity of from 85 to 90% as a result of the activity determination.