Method for improving fragrance of beer flavor beverage using yeast extract and beer flavor beverage after fragrance is improved
A technology for yeast extract and beer flavor is applied in the field of beer-flavored beverages that use yeast extracts to improve the flavor and flavor of beer-flavored beverages. Effect
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Embodiment 1
[0062] An example using unpolished rice as a part of raw materials is illustrated in the yeast-extract-added kapok liquor.
[0063]1 kg of crushed North American two barley malt, 4 kg of crushed Japanese brown rice and 15 L of 50°C warm water were added to the charging pot at the same time, and kept at 50°C for 30 minutes while fully stirring, and then kept at 80°C for 10 minutes. It was then held at 100° C. for 10 minutes. On the other hand, 5 kg of crushed North American two barley malt, 1 kg of crushed European colored malt (EBC color about 200) and 30 L of 50°C warm water were put into the charging tank at the same time, and kept at 50°C for 10 minutes. The contents of the charging pot were mixed into the charging tank, held at 65°C for 60 minutes, then at 80°C for 5 minutes, and then filtered. Add 18kg of commercially available sugar liquid and about 600g of commercially available yeast extract to the obtained wort so that the malt ratio becomes 24%, extract 200L of wort...
Embodiment 2
[0077] The method test brewing sparkling wine according to embodiment 1 record. The usage-amount of the yeast extract was fixed, and the usage-amount of brown rice was examined, and the reduction effect of the peculiar smell of the yeast extract was analyzed. The sensory evaluation was implemented by the method described in Example 1. The result is shown below.
[0078] Table 2
[0079]
[0080] As shown in Table 2, even when the usage-amount of brown rice was changed, the effect of reducing the off-flavor of the yeast extract of brown rice was confirmed.
Embodiment 3
[0082] As a production example of a beer-flavored beverage having a high malt ratio, a production example of a beer-flavored beverage having a malt ratio of about 90% is illustrated.
[0083] Add 2 kg of crushed North American two barley malt, 3 kg of crushed Japanese brown rice, and 20 L of 50°C warm water into the charging pot at the same time, and keep at 50°C for 30 minutes while fully stirring, and then hold at 80°C for 10 minutes. It was then held at 100° C. for 10 minutes. On the other hand, 22 kg of crushed North American two-row barley malt, 2 kg of crushed European colored malt (EBC color about 150) and 120 L of 50°C warm water were put into the charging tank at the same time, and kept at 50°C for 10 minutes. The contents of the charging pot were put into the charging tank, kept at 65° C. for 60 minutes, then kept at 80° C. for 5 minutes, and then filtered. Add about 300g of yeast extract to the obtained wort, extract 200L of wort with the original wort extract adju...
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