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JP2024001787A |
The present invention relates to a beverage with complex flavor characteristics and a method for producing the same, particularly a beer-taste beverage with complex flavor characteristics and a method for producing the same. [Solution] A...
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JP2024001897A |
[Problem] To provide a beer-like sparkling beverage that has reduced off-flavors and tastes derived from dimethylsulfone, despite being low in carbohydrates. [Solution] The carbohydrate concentration is 1.5g/100mL or less, contains dimet...
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JP2024001788A |
The present invention relates to a beverage with refreshing flavor characteristics and a method for producing the same, and more particularly, to provide a beer-taste beverage with refreshing flavor characteristics and a method for produ...
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JP2024001889A |
[Problem] To provide a new technology that can improve the grain feel of beer-taste beverages. [Solution] A beer-taste beverage containing 9-decenoic acid and eugenol, the content of the 9-decenoic acid being 100 to 2000 ppb, and the con...
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JP2024001008A |
[Problem] To provide a beer-like sparkling beverage with reduced stuffy odor derived from 2-methylbutyric acid despite its low carbohydrate content. [Solution] The carbohydrate concentration is 1.5g/100mL or less, contains 2-methylbutyri...
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JP7410030B2 |
The invention relates to barley plants having a high α-amylase activity. The barley plants of the invention may for example carry a mutation in one or more α-amylase promoters, in the HRT gene, in the HBL12 gene and/or in the WRKY38 ge...
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JP7408552B2 |
The present invention relates, generally, to germination and preparation of aqueous extracts of cereals (e.g. prepared through mashing), including processes used to produce beer. The invention thus provides methods for fast germination a...
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JP7408880B2 |
A beer-flavored beverage having a malt proportion of 50-75 mass%, and a proline content of more than 30 mg/100mL.
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JP2024500094A |
The present invention is a method for producing a liquid hop extract suspension or liquid hop extract, comprising the steps of: (a) providing a hop material selected from hops, dried hops, pelleted hops, and combinations thereof; (b) pre...
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JP2023181897A |
To provide a beer-flavored fermented alcoholic beverage with a reduced sensation of prickliness in a mouth.A beer-flavored fermented alcoholic beverage has a total pyrazine content of 10 ppb or less in the beverage, with a total furan co...
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JP2023181891A |
To provide a beer-flavored fermented alcoholic beverage with a reduced thick sensation on a tongue.A beer-flavored fermented alcoholic beverage has a γ-butyrolactone content of 250 ppb or less in the beverage, with a maltol content of 3...
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JP7403992B2 |
To provide a method for reducing an adenosine content in a fermented alcoholic beverage.The present invention relates to a method for reducing an adenosine content in a fermented alcoholic beverage. In the production of the fermented alc...
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JP7403231B2 |
To provide beer taste beverage with reduced content of purine body, and a method for producing thereof.Beer taste beverage in which the content (X) of purine body is less than 10.0 mass ppm, and a ratio between content (X)(unit:mass ppm)...
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JP7403590B2 |
To provide methods for improving sulfurous acid-producing ability of yeast, to provide variant polypeptides having an improved sulfurous acid elimination ability, and polynucleotides encoding the same, as well as methods for evaluating s...
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JP2023181418A |
To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a refreshing clear taste.A beer-taste beverage has a degree of apparent fermentation of 70.0% or more and an alcohol content of 10.5 (v/v)% or m...
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JP2023181417A |
To provide a beer-taste beverage that gives a real beer-like malt taste while having a refreshing drinkable taste.A beer-taste beverage has an original extract concentration of 20.0 mass% or more, a degree of apparent fermentation of 70....
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JP2023180387A |
To provide a low alcohol beer-taste fermented malt beverage that suppresses sweetness, balances a full body with a clear taste, and gives a refreshing feel after drinking.The present invention provides a wort beer yeast fermented liquid,...
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JP2023181419A |
To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a malt taste.A beer-taste beverage has an original extract concentration of 19.2 mass% or more and an alcohol content of 12.5 (v/v)% or more.SEL...
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JP2023180120A |
To provide a beer-taste fermented alcoholic beverage with low sugar and purine body content that is excellent in richness and yet has suppressed heavy aftertaste, has clear taste, and is excellent in beer-like sharpness.There is provided...
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JP7029926B6 |
To provide a beer taste beverage having enhanced thickness of a beer-like taste, to provide a method for producing the beer taste beverage and to provide a method for improving the flavor of the beer taste beverage.The beer taste beverag...
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JP7399861B2 |
The present invention relates to methods for preparing cereal-based beverages. The present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. Particularly, the present inventi...
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JP7399654B2 |
To provide a beer taste beverage having an excellent appearance of bubbles.A beer taste beverage contains caramel and a yellow component, the yellow component being at least one selected from the group consisting of a yellow pigment and ...
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JP7029925B6 |
To provide a beer taste beverage having improved sharpness, to provide a method for producing the beer taste beverage and to provide a method for improving the flavor of the beer taste beverage.The beer taste beverage is a beer taste bev...
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JP2023177205A |
To provide a novel beer-taste beverage that more closely resembles the taste and flavor of actual beer.A method for manufacturing a beer-taste beverage comprises a mixing step for mixing a beer-taste stock solution at 3.0-15.0°C and an ...
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JP7395794B2 |
The present invention provides a beer-flavored beverage having a malt ratio ranging from 5 mass% to less than 100 mass%, an alcoholicity ranging from 1.0 (v/v)% to less than 4.5 (v/v)%, and an apparent degree of fermentation ranging from...
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JP2023172217A |
To provide a beer-taste beverage that has an alcohol content of less than 1 v/v% but shows improved drinkability and mildness.A beer-taste beverage has an alcohol content of less than 1 v/v% and contains methional.SELECTED DRAWING: None
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JP2023172205A |
To provide a beer-taste beverage that has an alcohol content of less than 1 v/v% but shows improved drinkability and mildness.A beer-taste beverage has an alcohol content of less than 1 v/v% and contains nonanal.SELECTED DRAWING: None
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JP7392011B2 |
To provide a carbohydrate-zero beer-taste fermented alcoholic beverage in which the thickness of the taste is achieved.According to the present invention, there is provided a beer-taste fermented alcoholic beverage in which a malt and/or...
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JP7392206B2 |
This beer-flavored beverage has a genuine extract value of at most 2.30 mass%, a pyroglutamic acid content of at least 15 mg/L, and a linalool content of 5-100 mass ppb.
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JP7392207B2 |
A beer-flavored beverage that has a genuine extract value of no more than 2.30% by mass, a total polyphenol volume of 20–250 mass ppm, a total nitrogen volume of 5–100 mg/100 ml, and a linalool content of 5–100 mass ppb.
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JP7389590B2 |
To provide a production method of a beer taste beverage having effectively improved flavor; and to provide a method for improving effectively flavor of the beer taste beverage.In a production method of a beer taste beverage, which is a m...
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JP7389593B2 |
To provide a beer taste beverage having a beer-like flavor and bitterness without using hop, and a method for producing the same.The problem is solved by a beer taste beverage that contains gentian and/or gentian extract and further cont...
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JP7389592B2 |
To provide a beer taste beverage having a beer-like flavor and bitterness without using hop, and a method for producing the same.The problem is solved by a beer taste beverage that contains berberine and further contains ethyl acetate of...
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JP2023168994A |
To provide a beer-flavored fermented beverage with reduced stinging sourness.A beer-flavored fermented beverage comprises phenethyl alcohol at a concentration of 35 mg/L or more.SELECTED DRAWING: None
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JP2023168997A |
To provide a beer-flavored fermented alcoholic beverage with enhanced sharpness of aftertaste.A beer-flavored fermented alcoholic beverage comprises butyric acid at a concentration of 0.35 mg/L or more.SELECTED DRAWING: None
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JP2023168992A |
To provide a beer-flavored fermented alcoholic beverage with reduced stinging sourness.A beer-flavored fermented alcoholic beverage comprises ethanol and 1-propanol. The ratio of the 1-propanol concentration (mg/L) to the ethanol concent...
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JP2023549539A |
Provided herein are genetically modified genes that recombinantly express a gene encoding an alcohol-O-acyltransferase (AAT) enzyme and a gene encoding a fatty acid synthase alpha subunit (FAS2) enzyme. yeast cells. Also provided are met...
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JP2023168481A |
To provide a low-glucide beer-taste fermented alcoholic beverage having a new flavor with a beer-like soft and smooth texture in which the long-lasting taste is recognized, and a method for producing the beverage.According to the present...
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JP2023167175A |
To provide a beer-taste beverage with reduced sourness and an enhanced fruit juice sensation, a method for producing a beer-taste beverage, and a method for improving a flavor of a beer-taste beverage, achieving reduced sourness and an e...
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JP7385433B2 |
To provide a sparkling alcoholic beverage having a light color and light drinking feeling, which secures resemblance to beer without losing palatability, though having a rich taste.A sparkling alcoholic beverage contains 50 to 450 ppm of...
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JP7384573B2 |
To provide a novel packaged beverage.In a packaged beverage, the content (X) of 2-aminoacetophenone is 0.8 mass ppm or more.SELECTED DRAWING: None
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JP7382931B2 |
Disclosed is a beer-taste beverage that satisfies at least one condition selected from the group consisting of: (a) the concentration of 1-phenyl-3-buten-1-one is at least 10 ppb; (b) the concentration of trans-2-hexenal is at least 5 pp...
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JP2023165381A |
To provide a foamable malt beverage with improved foam retentivity.A foamable malt beverage production method with improved foam retentivity is provided. In its production process, a malt lipase inhibitor is added in the first stage of a...
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JP7378463B2 |
The invention pertains to a beer having an ethanol content of 0-1.0 vol. %, comprising at least 0.001 μg/l eth-yl-2-methylpentanoate (EMP). It has been found that EMP has a strong wort-flavor masking effect. A beer of the invention has ...
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JP7377595B2 |
To provide a beverage in which the bitterness of the top is enhanced while the content of a bittering agent is maintained.A beverage contains indigestible glucan, and at least one bittering agent selected from naringin, caffeine, Artemis...
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JP2023164571A |
To provide beer having improved foam stability, and methods for improving foam stability of beer.The present invention is directed to beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has ...
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JP7377647B2 |
To provide a beer-taste beverage that has reduced bitterness of aftertaste and reduced harshness of carbonic acid and has increased fresh orange-like aroma, to provide a method for producing a beer-taste beverage and to provide a method ...
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JP2023164570A |
To provide beer having improved foam stability, and methods for improving foam stability of beer.The present invention is directed to beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has ...
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JP2023163846A |
To provide a carbonated beverage which masks an ethanol smell and inhibits an unsuitable solvent odor.A carbonated beverage contains 0.1 mass ppm or less of iso-α-acid and 1.0 μg/L or more and less than 200 μg/L of γ-butyrolactone.SE...
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JP7376984B2 |
To provide a beer taste beverage, in which the outstanding sweetness and stickiness are suppressed, thereby less miscellaneous taste left behind and excellent in sharpness.The beer taste beverage is provided that contains a carbohydrate ...
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