JP2013255464A5 - - Google Patents
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- Publication number
- JP2013255464A5 JP2013255464A5 JP2012133898A JP2012133898A JP2013255464A5 JP 2013255464 A5 JP2013255464 A5 JP 2013255464A5 JP 2012133898 A JP2012133898 A JP 2012133898A JP 2012133898 A JP2012133898 A JP 2012133898A JP 2013255464 A5 JP2013255464 A5 JP 2013255464A5
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- wheat raw
- temperature
- material liquid
- treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 241000209140 Triticum Species 0.000 claims 14
- 239000002994 raw material Substances 0.000 claims 14
- 235000021307 wheat Nutrition 0.000 claims 14
- 239000007788 liquid Substances 0.000 claims 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 6
- 235000013361 beverage Nutrition 0.000 claims 5
- KDCGOANMDULRCW-UHFFFAOYSA-N Purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 claims 3
- 229940088598 Enzyme Drugs 0.000 claims 2
- 102000004190 Enzymes Human genes 0.000 claims 2
- 108090000790 Enzymes Proteins 0.000 claims 2
- 102000004139 alpha-Amylases Human genes 0.000 claims 2
- 108090000637 alpha-Amylases Proteins 0.000 claims 2
- 229940024171 alpha-amylase Drugs 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000013334 alcoholic beverage Nutrition 0.000 claims 1
- 230000003625 amylolytic Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 claims 1
- 230000000415 inactivating Effects 0.000 claims 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 claims 1
- 230000002797 proteolythic Effects 0.000 claims 1
Claims (12)
ことを特徴とする方法。 A method comprising first treating a pulverized wheat raw material with water having a temperature of 70 ° C. or higher to produce a wheat raw material liquid having a reduced purine content.
ことを特徴とする請求項１に記載の方法。 The method according to claim 1, wherein in the treatment, α-amylase showing activity at the temperature is added externally.
ことを特徴とする請求項２に記載の方法。 The method according to claim 2, wherein the treatment is a treatment in which liquefaction does not occur when the α-amylase is not added externally.
ことを特徴とする請求項１乃至３のいずれかに記載の方法。 The method according to any one of claims 1 to 3, wherein the treatment is a treatment for inactivating a proteolytic enzyme and / or an amylolytic enzyme contained in the wheat raw material.
ことを特徴とする請求項１乃至４のいずれかに記載の方法。 The method according to any one of claims 1 to 4, wherein the temperature of the water in the treatment is more than 90 ° C.
ことを特徴とする請求項１乃至５のいずれかに記載の方法。 The method according to any one of claims 1 to 5, further comprising producing a beverage using the wheat raw material liquid.
ことを特徴とする請求項６に記載の方法。 The method according to claim 6, wherein the beverage is a non-alcoholic beverage.
ことを特徴とする請求項６に記載の方法。 The method according to claim 6, wherein the beverage is an alcoholic beverage.
ことを特徴とする麦類原料液。 A wheat raw material liquid produced by the method according to claim 1.
ことを特徴とする飲料。 A beverage produced by the method according to any one of claims 6 to 8.
麦類原料を、まず７０℃以上の温度の水と混合することにより、前記麦類原料を、まず前記温度より低い温度の水と混合する場合に比べて、前記麦類原料液のプリン体含有量を低減する
ことを特徴とする方法。 In the production of wheat raw material liquid,
Compared with the case where the wheat raw material is first mixed with water having a temperature lower than the above temperature by mixing the wheat raw material with water having a temperature of 70 ° C. or higher, the purine body content of the wheat raw material liquid is contained. A method characterized by reducing the amount.
麦類原料を、まず７０℃以上の温度の水と混合して調製した前記麦類原料液を使用することにより、前記麦類原料を、まず前記温度より低い温度の水と混合して調製した麦類原料液を使用する場合に比べて、前記飲料のプリン体含有量を低減する
ことを特徴とする方法。 In manufacturing beverages using wheat raw material liquid,
By using the wheat raw material liquid prepared by first mixing the wheat raw material with water at a temperature of 70 ° C. or higher, the wheat raw material was first prepared by mixing with water at a temperature lower than the temperature. Compared with the case where a wheat raw material liquid is used, the purine body content of the said drink is reduced. The method characterized by the above-mentioned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012133898A JP6080390B2 (en) | 2012-06-13 | 2012-06-13 | Wheat raw material liquid and beverage and methods related thereto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012133898A JP6080390B2 (en) | 2012-06-13 | 2012-06-13 | Wheat raw material liquid and beverage and methods related thereto |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2013255464A JP2013255464A (en) | 2013-12-26 |
| JP2013255464A5 true JP2013255464A5 (en) | 2015-07-23 |
| JP6080390B2 JP6080390B2 (en) | 2017-02-15 |
Family
ID=49952509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012133898A Active JP6080390B2 (en) | 2012-06-13 | 2012-06-13 | Wheat raw material liquid and beverage and methods related thereto |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6080390B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5640170B1 (en) * | 2014-05-28 | 2014-12-10 | 合同酒精株式会社 | Beer-taste beverage |
| JP6648977B2 (en) * | 2015-03-19 | 2020-02-19 | サッポロビール株式会社 | Pea protein, pea protein hydrolyzate, beverage and methods related thereto |
| JP6804927B2 (en) * | 2016-10-19 | 2020-12-23 | アサヒビール株式会社 | How to make wort |
| JP6934749B2 (en) * | 2017-05-23 | 2021-09-15 | キリンホールディングス株式会社 | Beer taste fermented alcoholic beverage and its manufacturing method |
| JP7115830B2 (en) * | 2017-09-29 | 2022-08-09 | 群栄化学工業株式会社 | Method for producing wort or malt extract or brewed liquor |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1460030A (en) * | 1972-11-29 | 1976-12-31 | Anheuser Busch | Yeast protein isolate yeast glycan and yeast extract |
| WO1996025483A1 (en) * | 1995-02-17 | 1996-08-22 | Suntory Limited | Process for producing beer |
| JP3175819B2 (en) * | 1996-08-29 | 2001-06-11 | シブヤマシナリー株式会社 | Bottle washing machine with nozzle pipe cleaning device |
| JP2006223130A (en) * | 2005-02-15 | 2006-08-31 | Toshisada Sekiguchi | Plain cooked food |
| JP2008184426A (en) * | 2007-01-30 | 2008-08-14 | Oji Paper Co Ltd | Phosphorylated starch sugar-containing cellular immunopotentiator |
| JP4648919B2 (en) * | 2007-04-05 | 2011-03-09 | アサヒビール株式会社 | Method for producing malt alcoholic beverage |
| JP2009120502A (en) * | 2007-11-13 | 2009-06-04 | Rohto Pharmaceut Co Ltd | Chitosan-containing composition |
| MX2010008879A (en) * | 2008-02-14 | 2010-10-20 | Barley & Oats Co Ltd | Method for producing fermented product using natural material, and food or medicine containing fermented product made from same. |
| JP5606005B2 (en) * | 2009-04-01 | 2014-10-15 | サッポロビール株式会社 | Metabolic syndrome improvement or prevention agent |
| JP5518434B2 (en) * | 2009-11-05 | 2014-06-11 | 長谷川香料株式会社 | Flavor improver for beer flavored beverages |
| EP2385100A1 (en) * | 2010-05-07 | 2011-11-09 | Anheuser-Busch InBev S.A. | Low alcohol or alcohol free beer and method for producing it |
| JP5220813B2 (en) * | 2010-08-10 | 2013-06-26 | 長谷川香料株式会社 | Taste improving agent for food and drink |
-
2012
- 2012-06-13 JP JP2012133898A patent/JP6080390B2/en active Active
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