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US 7,247,327 B2Granted
Process for producing wort for fermented malt drinks
AssigneeKirin Beer Kabushiki Kaisha
InventorTetsuji Yasui
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AssigneeKirin Beer Kabushiki Kaisha
InventorTetsuji Yasui
Estimating the term…
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. 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° p.
A process for producing a wort product having a reduced content of a stale flavor-causing substance, the wort product comprising a whole wort having a first wort and a second wort, wherein the second wort is produced following filtration of the first wort with a mashing-in water, by providing hot water and carrying out filtration to produce the second wort in a filtration step,
Dependencies are inferred from the claim text.