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1. WO2009051127 - LOW-SUGAR FERMENTED DRINK AND METHOD OF PRODUCING THE SAME

Publication Number WO/2009/051127
Publication Date 23.04.2009
International Application No. PCT/JP2008/068624
International Filing Date 15.10.2008
IPC
C12G 3/00 2006.01
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
C12G 3/02 2006.01
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
02by fermentation
CPC
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
C12C 5/004
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
004Enzymes
C12C 7/20
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
7Preparation of wort
20Boiling the beerwort
Applicants
  • サントリーホールディングス株式会社 SUNTORY HOLDINGS LIMITED [JP]/[JP] (AllExceptUS)
  • 影山 紀彦 KAGEYAMA, Norihiko [JP]/[JP] (UsOnly)
  • 泉 貴章 IZUMI, Takaaki [JP]/[JP] (UsOnly)
  • 近藤 勝 KONDO, Katsu [JP]/[JP] (UsOnly)
Inventors
  • 影山 紀彦 KAGEYAMA, Norihiko
  • 泉 貴章 IZUMI, Takaaki
  • 近藤 勝 KONDO, Katsu
Agents
  • 小野 新次郎 ONO, Shinjiro
Priority Data
2007-26911916.10.2007JP
2007-32327214.12.2007JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) LOW-SUGAR FERMENTED DRINK AND METHOD OF PRODUCING THE SAME
(FR) BOISSON FERMENTÉE À FAIBLE TENEUR EN SUCRE ET SON PROCÉDÉ DE FABRICATION
(JA) 低糖質発酵飲料及びその製造方法
Abstract
(EN)
It is intended to provide a fermented drink which has been improved to relieve less crispiness in aftertaste while keeping its richness and full body taste. A fermented drink, which has been improved to relieve less crispiness in aftertaste due to sugars while keeping its richness and full body taste, is provided by regulating the amount of malt extract and sugars in the fermented drink within specific ranges respectively.
(FR)
On vise à proposer une boisson fermentée qui a été améliorée pour laisser moins de raideur en arrière-goût tout en conservant sa richesse et son goût de corps entier. Une boisson fermentée, qui a été améliorée pour laisser moins de raideur en arrière-goût en raison de sucres tout en conservant sa richesse et son goût de corps entier, est fournie par ajustement de la quantité d'extrait de malt et de sucres dans la boisson fermentée à l'intérieur de plages spécifiques respectivement.
(JA)
 濃醇さやうま味をもちつつ、後味のキレの悪さを低減させた発酵飲料を提供することを目的とする。発酵飲料中の原麦汁エキスおよび糖質をそれぞれ特定の範囲に調整することにより、濃醇さやうま味を保ちながら、糖質由来の後味のキレの悪さを低減させた発酵飲料を提供する。
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