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WO2009028688A1 - Procédé de production de sirop d'orge - Google Patents

Procédé de production de sirop d'orge Download PDF

Info

Publication number
WO2009028688A1
WO2009028688A1 PCT/JP2008/065596 JP2008065596W WO2009028688A1 WO 2009028688 A1 WO2009028688 A1 WO 2009028688A1 JP 2008065596 W JP2008065596 W JP 2008065596W WO 2009028688 A1 WO2009028688 A1 WO 2009028688A1
Authority
WO
WIPO (PCT)
Prior art keywords
barley
production method
barley syrup
syrup production
amylase
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/065596
Other languages
English (en)
Japanese (ja)
Inventor
Makoto Kihara
Kazutoshi Ito
Nobuaki Yamaura
Takashi Iimure
Takeshi Arai
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sapporo Breweries Ltd
Original Assignee
Sapporo Breweries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2007222031A external-priority patent/JP4184415B1/ja
Priority claimed from JP2007222029A external-priority patent/JP4184414B1/ja
Priority claimed from PCT/JP2008/055133 external-priority patent/WO2009028225A1/fr
Application filed by Sapporo Breweries Ltd filed Critical Sapporo Breweries Ltd
Priority to CA2697673A priority Critical patent/CA2697673C/fr
Priority claimed from JP2008222281A external-priority patent/JP5186310B2/ja
Priority claimed from JP2008222288A external-priority patent/JP5186311B2/ja
Publication of WO2009028688A1 publication Critical patent/WO2009028688A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La présente invention concerne un procédé de production de sirop d'orge, comprenant une étape de décomposition de l'orge ou d'une farine d'orge à une température de 20 à 80 °C (inclus) en présence d'α-amylase. Ce procédé permet de produire un sirop d'orge présentant une viscosité suffisamment basse. L'un des modes de réalisation de l'invention correspond également à un procédé de production d'un sirop d'orge, comprenant une étape de décomposition de l'orge ou d'une farine d'orge à une température de 45 à 80 °C (inclus) en présence d'α-amylase. Ce procédé permet d'obtenir un sirop d'orge d'une viscosité suffisamment basse et riche en β-glucane.
PCT/JP2008/065596 2007-08-29 2008-08-29 Procédé de production de sirop d'orge Ceased WO2009028688A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA2697673A CA2697673C (fr) 2007-08-29 2008-08-29 Procede de production de sirop d'orge

Applications Claiming Priority (10)

Application Number Priority Date Filing Date Title
JP2007-222029 2007-08-29
JP2007222031A JP4184415B1 (ja) 2007-08-29 2007-08-29 大麦シロップの製造方法
JP2007222029A JP4184414B1 (ja) 2007-08-29 2007-08-29 大麦シロップの製造方法
JP2007-222031 2007-08-29
JPPCT/JP2008/055133 2008-03-19
PCT/JP2008/055133 WO2009028225A1 (fr) 2007-08-29 2008-03-19 Procédé de production de sirop d'orge
JP2008-222288 2008-08-29
JP2008222281A JP5186310B2 (ja) 2008-08-29 2008-08-29 発泡性アルコール飲料
JP2008-222281 2008-08-29
JP2008222288A JP5186311B2 (ja) 2008-08-29 2008-08-29 大麦シロップ

Publications (1)

Publication Number Publication Date
WO2009028688A1 true WO2009028688A1 (fr) 2009-03-05

Family

ID=40387398

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/065596 Ceased WO2009028688A1 (fr) 2007-08-29 2008-08-29 Procédé de production de sirop d'orge

Country Status (2)

Country Link
CA (1) CA2697673C (fr)
WO (1) WO2009028688A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011072253A (ja) * 2009-09-30 2011-04-14 Sapporo Breweries Ltd 発泡性アルコール飲料及びその製造方法
JP2013513368A (ja) * 2009-12-09 2013-04-22 ネステク ソシエテ アノニム 加水分解した全粒を含む栄養製品

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
ARAKI S. ET AL.: ".Beta.-Glucan kogan'yu Omugi Hinshu no Kinoteki kensho III, -Hito Shiken deno Kensho Kekka ni Tsuite", NIPPON NOGEI KAGAKUKAI 2007 NENDO (HEISEI 19 NENDO) TAIKAI KOEN YOSHISHU, 5 March 2007 (2007-03-05), pages 110 *
FUKUDA N. ET AL.: "Omugi o Genryo tosita Ringosan Ganryo no Takai Shurui no Seizo", JOURNAL OF THE BREWING SOCIETY OF JAPAN, vol. 94, no. 2, 1999, pages 158 - 162 *
GOERING K.J. ET AL.: "New Process for production of Ultra High Maltose Syrup from Special Genetically derived Barley", STARCH, vol. 32, no. 10, 1980, pages 349 - 352 *
KIHARA M. ET AL.: ".Beta.-Glucan kogan'yu Omugi Hinshu ni Mirareru Kessei Cholesterol-chi Josho Yokusei Koka", DAI 60 KAI THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE TAIKAI KOEN YOSHISHU, 1 April 2006 (2006-04-01), pages 66 *
LEWIS M.J. ET AL.: "Observations on Malting Mashing, and Brewing with Barley as Adjunct", PROC. AM. SOC. BREW. CHEM., vol. 1973, 1974, pages 127 - 131 *
MACGREGOR A.W. ET AL.: "Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48-72°C", J. INST. BREW., vol. 108, no. 1, 2002, pages 43 - 47 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011072253A (ja) * 2009-09-30 2011-04-14 Sapporo Breweries Ltd 発泡性アルコール飲料及びその製造方法
JP2013513368A (ja) * 2009-12-09 2013-04-22 ネステク ソシエテ アノニム 加水分解した全粒を含む栄養製品

Also Published As

Publication number Publication date
CA2697673A1 (fr) 2009-03-05
CA2697673C (fr) 2017-01-03

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