Method for producing fermented malt liquid

The present invention provides: a method for producing a fermented malt liquid that has a step for inoculating a Kluyveromyces marxianus yeast into a liquid fermentation material containing a saccharified malt and carrying out aerated fermentation; and a method for producing a fermented malt beverag...

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Bibliographische Detailangaben
Hauptverfasser:	MIYOSHI, Miho, OHUCHI, Yuki, KANDA, Tomomasa, SUNAGAWA, Tadahiro
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention provides: a method for producing a fermented malt liquid that has a step for inoculating a Kluyveromyces marxianus yeast into a liquid fermentation material containing a saccharified malt and carrying out aerated fermentation; and a method for producing a fermented malt beverage that uses, as a raw material, the fermented malt liquid obtained by the method for producing a fermented malt liquid. These methods provide a fermented malt liquid having a low ethanol density and a fruity aroma, and a fermented malt beverage obtained from the fermented malt liquid.