METHOD FOR PROCESSING SPROUTED CEREAL, MALT PRODUCT, FERMENTED MALT DRINK, AND FOOD AND DRINK
A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.
1 . A method for processing a sprouted cereal, in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.
2 . The method for processing a sprouted cereal according to claim 1 , in which the water vapor is superheated water vapor or saturated water vapor having a pressure of 0.15 MPa to 0.55 MPa (gauge pressure).
3 . The method for processing a sprouted cereal according to claim 1 , in which the water vapor is superheated water vapor or saturated water vapor at a pressure of 0.20 MPa to 0.55 MPa (gauge pressure).
4 . The method for processing a sprouted cereal according to claim 1 , wherein the sprouted cereal is malt.
5 . The method for processing a sprouted cereal according to claim 4 , wherein the malt is dry malt.
6 . A malt product, which is obtained by the processing method according to claim 5 .
7 . A malt product, which has an L value according to the Hunter Color Scale (Lab) of 75 or higher, and which satisfies at least one of the following enzyme activities.
(a) A lipase activity of 285 U/g or less
(b) An α-Amylase activity of 182 U/g or less
(c) A β-Amylase activity of 733 U/g or less
(d) A protease activity of 2.63 U/g or less
(e) A lipoxygenase activity of 1.07 U/g or less
8 . A malt product, which has an L value according to the Hunter Color Scale (Lab) of 75 or higher and satisfies at least one of the following enzyme activities.
(a) A post-treatment lipase activity that is 80.7% or less with respect to a pre-treatment lipase activity, the treatment involving water vapor being brought into contact with a sprouted cereal
(b) A post-treatment α-amylase activity of 88.2% or less with respect to a pre-treatment α-amylase activity, the treatment involving water vapor being brought into contact with a sprouted cereal
(c) A post-treatment β-amylase activity of 94.4% or less with respect to a pre-treatment β-amylase activity, the treatment involving water vapor being brought into contact with a sprouted cereal
(d) A post-treatment protease activity of 88.2% or less with respect to a pre-treatment protease activity, the treatment involving water vapor being brought into contact with a sprouted cereal
(e) A post-treatment lipoxygenase activity of 92.4% or less with respect to a pre-treatment lipoxygenase activity, the treatment involving water vapor being brought into contact with a sprouted cereal
9 . A food or drink product, wherein the malt product according to claim 7 is used as a starting material.
10 . A fermented malt drink, wherein the malt product according to claim 7 is used as a starting material.
11 . The fermented malt drink according to claim 10 , which is a beer, a sparkling liqueur, a liqueur, a low-alcohol drink, or a non-alcoholic drink.
12 . A fermented malt drink wherein malt is used in a weight ratio of 66 to 100%; the fermented malt drink having a free α-amino acid nitrogen concentration of 4.5 to 9.3 ppm, an EBC color of 4.2 to 16.3, and a trans-2-nonenal concentration of 0.07 to 0.31 ppb.