METHOD FOR PRODUCING FERMENTED BEVERAGE HAVING REGULATED REMAINING NITROGEN CONTENT

摘要

PROBLEM TO BE SOLVED: To provide a technique for providing a fermented beverage satisfying characteristics such as stability and flavor when producing the beverage by using a raw material obtained by subjecting cereals to fractionation treatment. SOLUTION: The method for producing the fermented beverage containing <25% proportion of wheat used in the raw material except water involves controlling the amount of the remaining nitrogen source in the fermented beverage to be produced within the range of 1-10 (mg/100 mL) to increase the deliciousness and to improve the preservation stability of the fermented liquor. COPYRIGHT: (C)2007,JPO&INPIT