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1. (WO2019044163) METHOD FOR REDUCING 2-MERCAPTO-3-METHYL-1-BUTANOL IN FERMENTED BEER-LIKE EFFERVESCENT BEVERAGE
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Pub. No.: WO/2019/044163 International Application No.: PCT/JP2018/025363
Publication Date: 07.03.2019 International Filing Date: 04.07.2018
IPC:
C12G 3/04 (2006.01) ,A23L 2/00 (2006.01) ,C12C 5/02 (2006.01)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
G
WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
3
Preparation of other alcoholic beverages
04
by mixing, e.g. 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
C
BREWING OF BEER
5
Other raw materials for the preparation of beer
02
Additives for beer
Applicants:
アサヒビール株式会社 ASAHI BREWERIES, LTD. [JP/JP]; 東京都墨田区吾妻橋一丁目23番1号 23-1, Azumabashi 1-chome, Sumida-ku, Tokyo 1308602, JP
Inventors:
野場 重都 NOBA Shigekuni; JP
八子 奈々 YAKO Nana; JP
Agent:
棚井 澄雄 TANAI Sumio; JP
大槻 真紀子 OTSUKI Makiko; JP
Priority Data:
2017-16892801.09.2017JP
Title (EN) METHOD FOR REDUCING 2-MERCAPTO-3-METHYL-1-BUTANOL IN FERMENTED BEER-LIKE EFFERVESCENT BEVERAGE
(FR) PROCÉDÉ DE RÉDUCTION DU 2-MERCAPTO-3-MÉTHYL-1-BUTANOL DANS UNE BOISSON EFFERVESCENTE DE TYPE BIÈRE FERMENTÉE
(JA) 発酵ビール様発泡性飲料の2-メルカプト-3-メチル-1-ブタノールの低減方法
Abstract:
(EN) The present invention pertains to a method for reducing the content of 2-mercapto-3-methyl-1-butanol (2M3MB), which is a major causative substance of the generation of an onion-like smell, in a fermented beer-like effervescent beverage manufactured via a fermentation step, said method being characterized by comprising adding one or more kinds of amino acids selected from the group consisting of valine, histidine and alanine to a starting liquid for fermentation before the inoculation with yeast or to the liquid for fermentation during the fermentation step.
(FR) La présente invention concerne un procédé de réduction de la teneur en 2-mercapto-3-méthyl-1-butanol (2M3MB), qui est l'une des principales substances responsables de la génération d'une odeur de type oignon, dans une boisson effervescente de type bière fermentée fabriquée par l'intermédiaire d'une étape de fermentation, ledit procédé étant caractérisé en ce qu'il comprend l'ajout d'un ou de plusieurs types d'acides aminés choisis dans le groupe constitué par la valine, l'histidine et l'alanine à un liquide de départ pour la fermentation avant l'inoculation avec de la levure ou au liquide pour la fermentation pendant l'étape de fermentation.
(JA) 本発明は、発酵工程を経て製造される発酵ビール様発泡性飲料に対して、タマネギ様臭の主な原因物質である2M3MB(2-メルカプト-3-メチル-1-ブタノール)の含有量を低減させる方法は、酵母を接種する前の発酵原料液又は前記発酵工程中の発酵液に、バリン、ヒスチジン、及びアラニンからなる群より選択される1種以上のアミノ酸を添加することを特徴とする。
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)