Kirin Nodogoshi Browning Method

The Browning Reaction is one of the most well known chemical reactions in food science. Proteins, peptides or amino acids react with sugar under heating to form complex mixtures which add color (brown) and flavor to foods. Bread is a good example.
Kirin has developed and patented a special browning process for producing Nodogoshi Beer. It involves addition of soy proteins which are broken down in the presence of yeast to peptides and amino acids, which are then heated in the presence of sugar to produce a desirable flavor/aroma and golden color. (Japanese patent 3836117, 2006)


Photo is a web capture for explanatory purposes, copyright belongs to the company.

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