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1. KR1020140104902 - 비발효 맥주 맛 음료 및 그 제조 방법

Office
Republic of Korea
Application Number 1020137029762
Application Date 01.12.2011
Publication Number 1020140104902
Publication Date 29.08.2014
Grant Number 1018724160000
Grant Date 28.06.2018
Publication Kind B1
IPC
A23L 2/38
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
38Other non-alcoholic beverages
C12G 3/06
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
06with flavouring ingredients
CPC
A23L 2/56
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
56Flavouring or bittering agents
A23V2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
C12C 5/026
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
5Other raw materials for the preparation of beer
02Additives for beer
026Beer flavouring preparations
C12C 12/02
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
12Processes specially adapted for making special kinds of beer
02Beer with low calorie content
C12G 3/06
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
04by mixing, e.g. for preparation of liqueurs
06with flavouring ingredients
Applicants 아사히비루 가부시키가이샤
아사히비루 가부시키가이샤
Inventors 이토 신스케
구보타 준
이토 신스케
구보타 준
Agents 유미특허법인
유미특허법인
Title
(KO) 비발효 맥주 맛 음료 및 그 제조 방법
Abstract
(KO) 발효감이 부여된 비발효 맥주 맛 음료, 및 그 제조 방법을 제공하는 것. 황 함유 화합물을 함유하는 향료 조성물을, 상기 황 함유 화합물의 함유량이 1×10 ppt 이상 1×10 ppt 이하가 되도록 비발효 맥주 맛 음료에 첨가하는 공정을 포함하는 비발효 맥주 맛 음료의 제조 방법에 의하면, 맥주 특유의 양호한 발효감이 부여된 비발효 맥주 맛 음료를 제공할 수 있다. 2 3