发明名称 |
PROCESS FOR PRODUCING WORT FOR FERMENTED MALT DRINKS |
摘要 |
<p>The present invention provides a process for producing a wort with reduced content of a stale flavor-causing substance for the production of fermented malt beverages such as beer and the like in which generation of a stale flavor is suppressed, and it also provides fermented malt beverages in which generation of a stale flavor is suppressed such as beer and the like, that are produced by using wort with low content of a stale flavor-causing substance obtained by this process for producing. The second wort with reduced content of a stale flavor-causing substance is obtained with trans-2-nonenal potential (NP) as an indicator in the wort separation of a prepared wort in the production of fermented malt beverages by; eluting the substance with hot water for the sparging containing calcium salts and organic acids; eluting the substance with hot water for the sparging which can lower the temperature in the spent grains to 70 DEG C or under; or using the second wort again during mashing process. Fermented malt beverages with suppressed generation of a stale flavor-causing substance is produced by using wort in which NP in the whole wort is reduced by at least 1 ppb in terms of sugar content 11 DEG p. <IMAGE></p> |
申请公布号 |
EP1281751(A1) |
申请公布日期 |
2003.02.05 |
申请号 |
EP20010930001 |
申请日期 |
2001.05.09 |
申请人 |
KIRIN BEER KABUSHIKI KAISHA |
发明人 |
YASUI, TETSUJI |
分类号 |
C12C7/14;C12C7/16;C12C7/28;(IPC1-7):C12C7/16 |
主分类号 |
C12C7/14 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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