JP2014061002 NONFERMENTABLE BEER-TASTE BEVERAGE AND METHOD FOR MANUFACTURING THE SAME

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Application Number 2013252660

Application Date 06.12.2013

Publication Number 2014061002

Publication Date 10.04.2014

Grant Number 5717830

Grant Date 27.03.2015

Publication Kind B2

IPC

Applicants ASAHI BREWERIES LTD
アサヒビール株式会社

Inventors ITO SHINSUKE
伊藤　慎介
KUBOTA JUN
久保田　順

Agents 辻居　幸一
熊倉　禎男
箱田　篤
浅井　賢治
山崎　一夫
市川　さつき
渡辺　浩司

Title

(EN) NONFERMENTABLE BEER-TASTE BEVERAGE AND METHOD FOR MANUFACTURING THE SAME

(JA) 非発酵ビールテイスト飲料及びその製造方法

Abstract

(EN)

PROBLEM TO BE SOLVED: To provide a nonfermentable beer-taste beverage imparted with an excellent fermented taste unique to beer, and a method for manufacturing the same.

SOLUTION: The nonfermentable beer-taste beverage is imparted with an excellent fermented taste unique to beer by a method for manufacturing a nonfermentable beer-taste beverage which includes the step of adding a fragrance composition containing sulfur-containing compound, i.e. a volatile material having a thiol group, in an amount of 1×10² ppt to 1×10³ ppt. The manufacturing method includes adjusting the concentration of copper ion in the nonfermentable beer-taste beverage to a level of 0.1 ppm or less.

(JA)

【課題】ビールに特有の良好な発酵感が付与された非発酵ビールテイスト飲料、及びその製造方法を提供する。
【解決手段】チオール基を有する揮発性物質である含硫化合物を含有する香料組成物を、前記含硫化合物の含有量が１×１０²ｐｐｔ〜１×１０³ｐｐｔとなるように非発酵ビールテイスト飲料に添加する工程を含む非発酵ビールテイスト飲料の製造方法により、ビールに特有の良好な発酵感が付与された非発酵ビールテイスト飲料。前記非発酵ビールテイスト飲料中の銅イオンの濃度が０．１ｐｐｍ以下となるように調整された製造方法。
【選択図】なし

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L	FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2	Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation

C	CHEMISTRY; METALLURGY
12	BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
G	WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3	Preparation of other alcoholic beverages
04	by mixing, e.g. for preparation of liqueurs

A	HUMAN NECESSITIES
23	FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L	FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2	Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation

C	CHEMISTRY; METALLURGY
12	BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
G	WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3	Preparation of other alcoholic beverages
04	by mixing, e.g. for preparation of liqueurs

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1. JP2014061002 - NONFERMENTABLE BEER-TASTE BEVERAGE AND METHOD FOR MANUFACTURING THE SAME