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

Office
Japan
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
A23L 2/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
C12G 3/04
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3Preparation of other alcoholic beverages
04by mixing, e.g. for preparation of liqueurs
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.

COPYRIGHT: (C)2014,JPO&INPIT


(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