METHOD FOR PRODUCING ROOTING-SUPPRESSED MALT
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Dec 27, 2018
app pub date -
Dec 15, 2016
filing date -
Dec 15, 2016
priority date (Note) -
Published
status (Latency Note)
Importance
Abstract
A method for producing malts, including steeping barley in steeping water containing phosphoric acid, and a method for producing foodstuff (for example, a fermented beverage, a malts-applicable beverage, a beer-taste beverage, and whisky), including using malts prepared by the method as a raw material According to the method of the present invention, rooting-suppressed malts can be efficiently produced, so that the productivity of malting (an yield of malting) can be improved. In addition, foodstuff using the malts obtained has an enhanced rich taste while suppressing acridity, so that the foodstuff can provide a new taste as luxury products.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully