METHOD FOR PREVENTING DECREASE OF FOLIC ACID CONTENT IN BREW OR PROCESSED BREW

摘要

PROBLEM TO BE SOLVED: To provide new means which can prevent a decrease of folic acid content with a simple and easy method without spoiling flavor of a brew such as sake lees containing live yeast and a processed brew.SOLUTION: A method for preventing a decrease of folic acid content in a brew or a processed brew, including preserving the brew or the processed brew containing live yeast in refrigeration under an environment that oxygen is removed, is provided. Methods for creating the environment that oxygen is removed includes, for example, a method for preserving the brew or the processed brew with a free-oxygen absorber in a sealed space, a method for preserving the brew or the processed brew in inert gas atmosphere, or a method combining these both.SELECTED DRAWING: Figure 4