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| Particles with modified physicochemical properties, their preparation and uses |
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Process for producing malt alcoholic drink
| Details |
Inventors: Shimizu, Chikako; Takashio, Masachika;
Assignee: Sapporo Breweries Limited (Tokyo, JP)
Primary Examiner: Weier; Anthony
Assistant Examiner:
Attorney, Agent or Firm: Oblon, Spivak, McClelland, Maier & Neustadt, P.C.
In the method of producing a malt alcohol beverage, an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage. As a result, the aging of flavor after production can be suppressed and the flavor immediately after production can be maintained over a prolonged period of time. |
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DETAILED DESCRIPTION The invention claimed is: 1.
A method of producing a malt alcohol beverage, comprising: removing through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage with the aid of an adsorbent resin selected from the group consisting of a strongly basic anion-exchange resin, and a weakly basic anion-exchange resin; wherein said adsorbent resin adsorbs hydrophobic components; and wherein the rough flavor component is a causative substance for aging of flavor or a precursor thereof.
2.
The method of producing a malt alcohol beverage according to claim 1, wherein the rough flavor component is a carbonyl compound or a Maillard compound.
3.
The method of producing a malt alcohol beverage according to claim 1, wherein the rough flavor component is an organic acid.
4.
The method according to claim 1, further comprising: mixing a raw material containing malt with water, thereby obtaining a mixture; saccharifying the malt by warming the mixture, thereby obtaining saccharified malt; collecting wort from the saccharified malt; fermenting the wort by addition of yeast thereto, thereby obtaining the malt alcohol beverage intermediate product; storing the malt alcohol beverage intermediate product; and filtering the malt alcohol beverage intermediate product to produce the malt alcohol beverage.
5.
The method according to claim 4, wherein said rough flavor components are removed before the filtration of the malt alcohol beverage intermediate product.
6.
The method according to claim 1, wherein said adsorbent reduces a stale flavor of said malt alcohol beverage.
7.
The method according to claim 1, wherein the adsorbent is a styrene or acrylic basic anion exchange resin.
8.
The method according to claim 1, wherein the rough flavor component is propanal, hexanal, hexenal, pentanal, furfural, trans-2-nonenal, phenylacetaldehyde or a mixture thereof.
9.
The method according to claim 1, wherein the rough flavor component is 5-hydroxymethylfurfural, an Amadori substance, a precursor of an Amadori substance or a mixture thereof
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