Fermented Malt Beverage

To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat/barley as...

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Bibliographische Detailangaben
Hauptverfasser:	YOSHIDA MANABU, KAWASAKI YASUTSUGU, KAKUDO YOICHI, KIMURA TAKASHI
Format:	Patent
Sprache:	eng
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION 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:	To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat/barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat/barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.