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1. WO2018051997 - LOW-SACCHARIDE, BEER-TASTE BEVERAGE

Publication Number WO/2018/051997
Publication Date 22.03.2018
International Application No. PCT/JP2017/032958
International Filing Date 13.09.2017
IPC
C12C 5/02 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
5Other raw materials for the preparation of beer
02Additives for beer
A23L 27/10 2016.1
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
10Natural spices, flavouring agents or condiments; Extracts thereof
C12C 11/00 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
11Fermentation processes for beer
C12G 3/02 2006.1
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
A23L 27/10
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
10Natural spices, flavouring agents or condiments; Extracts thereof
C12C 11/00
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
11Fermentation processes for beer
C12C 5/02
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
C12G 3/022
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
02by fermentation
021of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
022of botanical genus Oryza, e.g. rice
C12G 3/023
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
02by fermentation
023of botanical family Solanaceae, e.g. potato
Applicants
  • キリン株式会社 KIRIN KABUSHIKI KAISHA [JP]/[JP]
Inventors
  • 廣政 あい子 HIROMASA Aiko
  • 加藤 優 KATOU Masaru
  • 望月 マユラ MOCHIZUKI Mayura
Agents
  • 横田 修孝 YOKOTA Nobutaka
  • 榎 保孝 ENOKI Yasutaka
  • 大森 未知子 OMORI Michiko
Priority Data
2016-17941414.09.2016JP
Publication Language Japanese (ja)
Filing Language Japanese (JA)
Designated States
Title
(EN) LOW-SACCHARIDE, BEER-TASTE BEVERAGE
(FR) BOISSON AU GOÛT DE BIÈRE À FAIBLE TENEUR EN SACCHARIDES
(JA) 低糖質ビールテイスト飲料
Abstract
(EN) The purpose of the present invention is to provide a low-saccharide, beer-taste beverage having a thickened flavor. The present invention provides a beer-taste beverage in which malt and/or non-germinated barley are used as at least a part of starting materials and which has a saccharide concentration of lower than 1.1 g/100 ml, wherein the ratio by mass (percentage) of the amount of peptides having a molecular weight of 800-1500 Da (determined by the HPLC gel filtration method) in the beverage to the total amount by mass of peptides derived from the beverage fractionated by the HPLC gel filtration method is 25-45%.
(FR) Le but de la présente invention est de fournir une boisson à faible teneur en saccharides, au goût de bière à l'arôme prononcé. La présente invention concerne une boisson au goût de bière dans laquelle du malt et/ou de l'orge non germé est (sont) utilisé(s) en tant qu'au moins une partie des matières premières et qui possède une teneur en saccharides inférieure à 1,1 g/100 ml, le rapport en masse (pourcentage) entre la quantité de peptides ayant un poids moléculaire de 800 à 1500 Da (déterminé par le procédé de filtration sur gel HPLC) dans la boisson et la quantité totale en masse de peptides dérivés de la boisson fractionnée par le procédé de filtration sur gel HPLC est de 25 à 45 %.
(JA) 本発明は、味の厚みが実現された低糖質のビールテイスト飲料の提供を目的とする。本発明によれば、麦芽および/または未発芽の麦類を原料の少なくとも一部とする、糖質濃度が1.1g/100mL未満のビールテイスト飲料であって、HPLC分析用ゲル濾過法で分画された前記飲料由来の全ペプチド質量に対する飲料中の分子量800~1500Da(HPLC分析用ゲル濾過法)のペプチド質量の比率(百分率)が25~45%である、ビールテイスト飲料が提供される。
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