Method for producing fermented malt beverage using cereals treated with thiophanate methyl

A technology of thiophanate-methyl and malt beverages is applied in the preparation of malt, beer brewing, botanical equipment and methods, etc., and can solve problems such as undocumented

Inactive Publication Date: 2012-05-09
NIPPON SODA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, there is no record in any literature that beer can be brewed using grains such as barley treated with thiophanate-methyl

Method used

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  • Method for producing fermented malt beverage using cereals treated with thiophanate methyl
  • Method for producing fermented malt beverage using cereals treated with thiophanate methyl

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～2 and comparative example 1～3

[0050] Fields were artificially sown with Fusarium spores at the grain formation stage, and after 1 day or 7 days, thiophanate-methyl was spread at a rate of 770 g ai / ha (in addition, ai in ai / ha is The abbreviation of "active ingredient", which means "active ingredient itself" or "converted to the original body"). Harvested barley goes through a germination process and a drying process to make malt.

[0051] Using the obtained malt, beer is produced according to the usual method.

[0052] The prepared beer was put into bottles, and the spray test of beer after uncapping was carried out according to the following method.

[0053]

[0054] The bottle to be tested was shaken for 22 hours, then left to stand for 1 minute, weighed, and then opened. The weight after opening the lid was measured again, and the ejection of the contents was calculated. Calculate the amount of overflow from the weight difference before and after opening the cap.

[0055] As a comparative example,...

Embodiment 3～6、 comparative example 4

[0060] In Examples 3 and 4, experiments were carried out in the same manner as in Examples 1 and 2, except that the grain formation period was replaced with the early and late ear emergence stages, and barley was replaced with wheat.

[0061] Examples 5 and 6 were tested in the same manner as in Examples 3 and 4, except that prothioconazole was used instead of thiophanate-methyl and the distribution ratio was changed.

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Abstract

Disclosed is a method for preventing the occurrence of the so-called "gushing" phenomenon in which foam spills out immediately after opening a bottle or can filled with a fermented malt beverage such as beer. Specifically disclosed is a method for producing a fermented malt beverage, characterized by using cereals treated with thiophanate methyl or wheat treated with prothioconazole. The cereals treated with thiophanate methyl are preferably cereals treated with thiophanate methyl after the flowering stage and before harvesting, and as the cereals, barley is preferred.

Description

technical field [0001] The present invention relates to a method for producing a fermented malt beverage using cereals treated with Thiophanate-methyl or wheat treated with Prothioconazole, a fermented malt beverage produced using the cereals, and A method of suppressing the spout of a fermented malt beverage using the cereal. Specifically, it involves the use of cereals treated with thiophanate-methyl to inhibit the production of deoxynivalenol (hereinafter referred to as DON), or treated with prothioconazole to inhibit A method of producing a fermented malt drink with gushing suppressed, etc. [0002] This application claims priority based on Japanese Patent Application No. 2009-135418 for which it applied to Japan on June 4, 2009, and uses the content here. Background technique [0003] In fermented malt beverage products such as beer and kapok and their manufacturing techniques, "spouting" refers to the phenomenon that foam overflows when opening a bottle or can of bee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/00
CPCA01N43/653C12C1/02A01N47/34
Inventor H.布施豪斯
Owner NIPPON SODA CO LTD
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