| 摘要 |
PROBLEM TO BE SOLVED: To provide a production process for beer of a new type which has a unique flavor which not only meets the consumers' taste but also accelerate the fermentation. SOLUTION: In this production process, a peptide with an average molecular weight of 200-4,000 is added to a starting fermentation liquid before initial stage of main fermentation. The preferable peptide to be added is prepared by hydrolyzing vegetable protein with an alkaline protease. A preferable adding amount of the protein is 100-5,000ppm. Thus, a new type beer can be produced that has a new type flavor and, at the same time, in which desirable flavor and aroma components such as esters or higher alcohols are significantly increased and, in addition, the peptide accelerates, the fermentation. |
