METHOD FOR REDUCING ORAL CAVITY STIMULATING SUBSTANCE OF SPROUTED GRAIN

PROBLEM TO BE SOLVED: To provide a method allowing the content of an oral cavity stimulating substance included in a sprouted grain to be reduced using a simple treatment procedure.SOLUTION: In the method for reducing the oral cavity stimulating substance of a sprouted grain such as malt, the oral c...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAHARA KOICHI, KAGEYAMA NORIHIKO
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:	PROBLEM TO BE SOLVED: To provide a method allowing the content of an oral cavity stimulating substance included in a sprouted grain to be reduced using a simple treatment procedure.SOLUTION: In the method for reducing the oral cavity stimulating substance of a sprouted grain such as malt, the oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced.