| 摘要 |
Producing beer comprises fermentation of a wort, in which part of the malt has been replaced by a mixt. obtd. as a side fraction from a cornstarch process i.e. fraction B, or a syrup of fraction B. The fraction is partic protein 2-15% on dry matter, starch 60-98% on dry matter, and water 60-85% with ph 3.5-6, which is added to the mash at 5-50% based on the wort extract. A material of the same compsn. with pH 4-5, added at 10-30% is also claimed. A corn syrup contg. 0.1-3% protein, 60-90% fermentable sugar and 25-35% water, with pH 3.5-6, which is added at between 5 and 60% on wort extract is also claimed. |
