Method of manufacturing fermented malt beverages
AssigneesAmano Enzyme Inc., National Research Institue of Brewing
InventorsKazuo Sato, Akihiro Mizuno, Nobuhiko Mukai, Hitoshi Amano
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Abstract
Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of α-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages Production of acetic acid can be reduced by addition of α-glucosidase in the fermentation process in the high gravity brewing of beer. Further, low-calorie beers are manufactured by the method in which α-glucosidase is added in the fermentation process in brewing of beer and thereby real fermentation degree is enhanced.
Claims15
A method of manufacturing fermented malt beverages, comprising the steps of:
- conducting a malting process;
- conducting a wort production process;
- adjusting the concentration of original extract of wort to 12 to 13 weight %;
- conducting a fermentation process;
- and
- conducting a layering process;
- wherein said step of conducting a wort production process comprises the steps of:
- adding α-glucosidase simultaneously with ground malt to brewing water to make a mash;
- and
- conducting a heat treatment on the mash to deactivate the α-glucosidase.
A method of manufacturing beers, comprising the steps of:
- conducting a malting process;
- conducting a wort production process;
- adjusting the concentration of original extract of wort to 13–30 weight %;
- conducting a fermentation process wherein α-glucosidase is added;
- and
- conducting a lagering process.
A method of manufacturing beers, comprising the steps of:
- conducting a malting process;
- conducting a wort production process;
- adjusting the concentration of original extract of wort to 13–30 weight %;
- conducting a fermentation process wherein α-glucosidase is added, such that the acetic acid concentration is less than in the process performed in the absence of α-glucosidase;
- and
- conducting a lagering process.
A method of manufacturing low-calorie beers, comprising the steps of:
- conducting a malting process;
- conducting a wort production process;
- adjusting the concentration of original extract of wort to 12–30 weight %;
- conducting a fermentation process wherein α-glucosidase is added in the fermentation process, such that the real degree of fermentation is greater than in the process performed in the absence of α-glucosidase;
- and
- conducting a layering process.
Dependencies are inferred from the claim text.