Process for producing effervescent brewage using none of barley, wheat and malt and effervescent brewage produced by the process

PROCESS FOR PRODUCING EFFERVESCENT BREWAGE USING NONE OF BARLEY, WHEAT AND MALT AND EFFERVESCENT BREWAGE PRODUCED BY THE PROCESS

A process for producing an effervescent brewage using none of barley, wheat and malt, comprising preparing a fermentation precursor liquid from at least a carbon source-containing syrup, a nitrogen source, hop and water as raw materials and fermenting the fermentation precursor liquid with the use of yeast, wherein rice mash (liquid of saccharified rice) is used in a proportion of 5 to 50 wt.% based on whole syrup. © KIPO & WIPO 2008 ...

Process for producing effervescent brewage using none of barley, wheat and malt and effervescent brewage produced by the process

PROCESS FOR PRODUCING EFFERVESCENT BREWAGE USING NONE OF BARLEY, WHEAT AND MALT AND EFFERVESCENT BREWAGE PRODUCED BY THE PROCESS

A process for producing an effervescent brewage using none of barley, wheat and malt, comprising preparing a fermentation precursor liquid from at least a carbon source-containing syrup, a nitrogen source, hop and water as raw materials and fermenting the fermentation precursor liquid with the use of yeast, wherein rice mash (liquid of saccharified rice) is used in a proportion of 5 to 50 wt.% based on whole syrup. © KIPO & WIPO 2007 ...

METHOD FOR PRODUCING BEER TASTE BEVERAGE AND BEER TASTE BEVERAGE

PROBLEM TO BE SOLVED: To provide a method for producing beer taste beverage by which beer-type flavor, color or the like is provided without using malt as a raw material; and to provide the beer taste beverage. SOLUTION: The beer taste beverage is obtained by using a starch raw material containing a wheat starch raw material, saccharifying the raw material by adding an exoenzyme, and fermenting the saccharified product. The wheat starch raw material is the one of barley, wheat or the like, and the non-wheat starch raw material which is a starch raw material except the wheat starch raw material is liquid sugar, corn starch or the like. The exoenzyme used for the succharification by being added to the non-wheat starch raw material except the liquid sugar or the wheat starch raw material is a protease, β-glucanase or the like. The beer taste beverage is obtained by saccharifying the barley as the wheat starch raw material by adding the exoenzyme, adding the liquid sugar as the non-wheat starch ...

METHOD FOR PRODUCING ALCOHOLIC BEVERAGE, AND ALCOHOLIC BEVERAGE

PROBLEM TO BE SOLVED: To provide a method for producing an alcoholic beverage by which the fermentation is rapidly, easily and inexpensively carried out at a comparatively low temperature, in the method for producing the alcoholic beverage by carrying out the alcohol fermentation by using microorganisms except yeasts, especially by using a basidiomycete; and to provide the alcoholic beverage obtained by the production method. SOLUTION: The method for producing the alcoholic beverage involves a fermenting process comprising a first fermenting step carried out by adding the basidiomycete to a material to be fermented, and a second step carried out by adding the yeast after starting the first fermenting step. COPYRIGHT: (C)2005,JPO&NCIPI ...

Process for producing effervescent brewage using none of barley, wheat and malt and effervescent brewage produced by the process

A process for producing an effervescent brewage using none of barley, wheat and malt, comprising preparing a fermentation precursor liquid from at least a carbon source-containing syrup, a nitrogen source, hop and water as raw materials and fermenting the fermentation precursor liquid with the use of yeast, wherein rice mash (liquid of saccharified rice) is used in a proportion of 5 to 50 wt.% based on whole syrup.

Process for Producing Effervescent Brewage Using None of Barley, Wheat and Malt and Effervescent Brewage Produced by the Process

The processing method of a brewed alcoholic beverage with foaming properties which does not use barley, wheat and malt is disclosed that includes a step for processing a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and a step for fermenting the pre-fermentation liquid using a brewers' yeast. A ratio which expresses the rice mash contained in the whole syrup is between 5 and 50 weight %.