METHOD FOR PROCESSING MALT HAVING PREMATURE YEAST FLOCCULATION ABILITY AND METHOD FOR PRODUCING FERMENTED MALT BEVERAGE

摘要

PPROBLEM TO BE SOLVED: To provide a technology for producing attractive malt, with which concentration of PYF activity, namely PYF factor of PYF malt conventionally having difficulty in use is reduced without influencing a brewing process and product qualities and LOX activity and malt T2N-P to cause reduction in beer flavor stability are remarkably reduced. PSOLUTION: The method for malt processing comprises immersing malt having premature yeast flocculation ability in water for 30 minutes and drying the immersed malt. The method for malt processing comprises immersing malt having premature yeast flocculation ability in water for 30 minutes, draining and roasting the immersed malt. The method for producing a fermented malt beverage comprises immersing malt having premature yeast flocculation ability in water for one hour. The method for producing a fermented malt beverage comprises using malt as a raw material obtained by the method for malt processing. PCOPYRIGHT: (C)2008,JPO&INPIT