| abstract |
(57) [Summary] [Objective] To provide a method for producing alcoholic beverages and foods, which promotes liquefaction and saccharification, lowers dextrin production, and increases alcohol production, thereby improving workability. [Structure] A method for producing alcoholic beverages or foods using a debranching enzyme in the production of alcoholic beverages and foods using mash in a production process. A debranching enzyme acts on a branched polysaccharide to produce α-1,6 It means an enzyme that specifically decomposes glucoside bonds, examples of which include pullulanase and isoamylase. [Effect] The viscosity of the mixture is reduced, the workability is improved, and a product of dry quality with less dextrin content is obtained. |