| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a technology for producing attractive malt, with which concentration of PYF activity, namely PYF factor of PYF malt conventionally having difficulty in use is reduced without influencing a brewing process and product qualities and LOX activity and malt T2N-P to cause reduction in beer flavor stability are remarkably reduced. <P>SOLUTION: The method for malt processing comprises immersing malt having premature yeast flocculation ability in water for ≥30 minutes and drying the immersed malt. The method for malt processing comprises immersing malt having premature yeast flocculation ability in water for ≥30 minutes, draining and roasting the immersed malt. The method for producing a fermented malt beverage comprises immersing malt having premature yeast flocculation ability in water for ≥ one hour. The method for producing a fermented malt beverage comprises using malt as a raw material obtained by the method for malt processing. <P>COPYRIGHT: (C)2008,JPO&INPIT |
