METHOD OF IMPROVING FERMENTABILITY IN PRODUCTION OF BEER-LIKE FERMENTED ALCOHOLIC BEVERAGE

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing a beer-like fermented alcoholic beverage that does not use malt as raw material and enabling healthy fermentation with yeast and production of a beer-like fermented alcoholic beverage having rich taste and flavor, by improving the fermentability of the fermentation liquid and averting the phenomenon of early flocculation of yeast in the fermenting liquid. PSOLUTION: Fermentability of a fermenting liquid is improved, and the phenomenon of early flocculation of yeast of the fermentation liquid is averted in the production process of a beer-like fermented alcoholic beverage, that does not use malt as raw material, by adding tannic acid to a charging liquid prior to the addition of yeast, a fermenting liquid after the addition of yeast or yeast liquid for fermentation, and carrying out mixing of the product. Although condensed type tannic acids and hydrolyzable tannic acids are used here, however, especially preferable as the tannic acids, gallotannin, tara-tannin, gallnut tannin (hydrolyzable tannin) and persimmon tannin (condensed tannin) can be cited. PCOPYRIGHT: (C)2008,JPO&INPIT