Method of producing malt alcohol beverages

Abstract

The method of producing a malt alcohol beverage according to this invention is characterized in that in the production of the malt alcohol beverage an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage. Such method of producing a malt alcohol beverage enables to provide a method of producing a malt alcohol beverage such that the aging of flavor after production can be suppressed and the flavor immediately after production can be maintained over a prolonged period of time.

Description

TECHNICAL FIELD [0001] This invention relates to a method of producing a malt alcohol beverage. More particularly, it relates to a method of producing a malt alcohol beverage by suppressing the generation of stale flavor after production of the malt alcohol beverage. BACKGROUND ART [0002] In malt alcohol beverages (such as beer and low-malt beer (Happoshu)) that use malt as a raw material, a variety of reactions, including oxidation and dehydration of their components, are promoted during or after their production by virtue of the lapse of time or the increase in temperature (generally referred to as “the stale flavor of malt alcohol beverages”). Consequently, it is known that the original flavor of malt alcohol beverages is impaired. [0003] Therefore, different measures are taken in order to prevent the qualities of such malt alcohol beverages from being deteriorated. Specifically, among others the quality control after production, the time management after production to sale, the ...

AI Technical Summary

Benefits of technology

[0006] In light of the aforementioned problems inherent in the prior art this invention has been made, and it aims at providing a method of producing a malt alcohol beverage by which the aging of the flavor after production is suppressed and the flavor immediately after the production can be maintained over a prolonged period of time.

[0007] In order to accomplish the aforementioned object, the present inventors researched diligently and consequently, discovered that by removing through adsorption rough flavor (powdery) components in the malt alcohol beverage with the aid of an adsorbent during the production process of the malt alcohol beverage, it was possible to suppress the aging of the flavor after production and to maintain the flavor immediately after the production over a prolonged period of time, thus leading to the completion of this invention.

Problems solved by technology

Consequently, it is known that the original flavor of malt alcohol beverages is impaired.

However, even if the aforementioned management is thoroughly employed, it has been difficult to stably maintain the freshness obtained immediately after production for a prolonged period of time.

However, while the method of producing a malt alcohol beverage described in Japanese Patent Application Laid-Open Gazette No.2000-4866 can prevent the malt alcohol beverage from being oxidized to certain degree, it is not necessarily adequate to suppress the aging of the flavor after production for a prolonged period of time.

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