公开(公告)号：WO2003016457A1

公开(公告)日：2003-02-27

申请号：PCT/JP2002/003095

申请日：2002-03-28

Applicant: 麒麟麦酒株式会社 ,  安井 哲二 ,  堀 智彦 ,  松浦 知香子 ,  田山 智広 ,  伊藤 俊哉

Inventor： 安井 哲二 ,  堀 智彦 ,  松浦 知香子 ,  田山 智広 ,  伊藤 俊哉

IPC: C12C7/01

CPC classification number: C12C7/04 ,  C12C7/01

Abstract: It is intended to provide a process for producing a saccharified solution containing substances causing the degradation odor in a lessened amount for producing fermented alcoholic drinks such as beer and beer−type sparkling drink showing a relieved degradation odor; and a process for producing a fermented alcoholic drink such as beer or beer−type sparkling drink showing a relieved degradation odor by using the saccharified solution thus produced. By controlling the extent of milling of cereal grains to be used in producing fermented alcoholic drinks such as beer and beer−type sparkling drink (i.e., by milling the cereal grains to give coarse pieces compared with the conventional level), the substances causing the degradation odor in the saccharified solution can be lessened. Thus, fermented alcoholic drinks such as beer and beer−type sparkling drink having relieved degradation odor can be produced. The extent of milling of the cereal grains can be controlled by using trans−2−nonenal potential in the whole filtered wort as an indication and expressed by the husk fraction ratio in accordance with the EBC method.

Abstract translation: 本发明提供一种生产含有降解气味的物质的糖化溶液的制造方法，该方法减少了用于生产发酵酒精饮料如啤酒和啤酒型起泡饮料，其显示出降低的降解气味; 以及通过使用如此制备的糖化溶液来生产发酵酒精饮料如啤酒或啤酒型起泡饮料的方法，其显示出减轻的降解气味。 通过控制用于生产啤酒和啤酒式起泡饮料的发酵酒精饮料（即通过研磨谷物以提供与原来的水平相比粗糙的）的谷物的研磨程度，导致降解的物质 可以减少糖化溶液中的气味。 因此，可以制造发酵酒精饮料如啤酒和啤酒式起泡饮料，从而降低降解气味。 可以通过在整个过滤的麦芽汁中使用反式-2-壬烯醛电位作为指示并根据EBC方法由壳层分数比表示谷类谷物的研磨程度。