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JP2023161030A |
To provide a beer-taste beverage frozen body that is less likely to weaken the flavor of a source beverage at the end of thawing.The present invention provides a frozen body of a beer-taste beverage non-foamable intermediate liquid.SELEC...
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JP7372420B1 |
[Problem] To provide a beer-taste beverage with a high alcohol content and improved smoothness and drinkability. [Solution] A beer-taste beverage having an alcohol content of 10 v/v% or more, an ethyl caproate content of 0.7 mg/L or more...
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JP7372421B1 |
An object of the present invention is to provide a beer-taste beverage with a high alcohol content and with reduced sour taste and sour odor. [Solution] A beer-taste beverage with an alcohol content of 8v/v% or more and a pyrazine conten...
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JP7368585B1 |
[Problem] To provide a fermented beer-taste beverage in which off-flavor derived from wheat is suppressed even though it is brewed with highland wort extract made from malt, and a method for producing the same. [Solution] A preparation p...
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JP7366138B2 |
A composition for foodstuff, having a mass ratio of a total content of D-isoleucine, D-leucine, and D-valine to the content of D-alanine (D-isoleucine, D-leucine, and D-valine / D-alanine) of 0.1 or more. The composition of the present i...
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JP7366308B1 |
[Problem] To provide a fragrance compound that has different properties such as imparting a natural, authentic, and luxurious fragrance, and imparting fragrance sustainability. Epidihydrocalanone represented by the following formula (1) ...
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JP7365450B2 |
To provide a beer taste beverage that has a low carbohydrate content with an odor of isoamyl acetate reduced.A beer taste beverage in which a malt content in the raw material is 50 mass% or more, a carbohydrate content is less than 2.0 g...
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JP7364772B1 |
[Problem] To provide a beer-like sparkling beverage that is low in carbohydrates but has reduced off-flavors and tastes derived from sotolon. [Solution] The carbohydrate concentration is 1.5 g/100 mL or less, contains sotolon and 3-merca...
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JP7364771B1 |
[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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JP7362715B2 |
To provide low-glucide beer-taste fermented alcoholic beverage having new flavor with beer-like soft and smooth texture in which long-lasting taste is recognized, and a method for producing the beverage.According to the present invention...
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JP7362963B1 |
[Problem] There is a need for a beer-taste beverage that meets health needs, which suppresses the astringent taste that is unsuitable for beer-taste beverages, and has an improved refreshing citrus-like aroma. [Solution] The sugar conten...
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JP7362962B1 |
[Problem] There is a need for a beer-taste beverage that meets health needs, has suppressed astringent taste that is unsuitable for beer-taste beverages, and has an improved, suitable, gorgeous aroma. [Solution] The carbohydrate content ...
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JP7362961B1 |
[Problem] There is a need for a beer-taste beverage that meets health needs, which suppresses the astringent taste that is unsuitable for beer-taste beverages, and which has a suitable thickness of taste. [Solution] A beer-taste beverage...
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JP2023152700A |
To provide a beer taste beverage that can respond, for example, to a need for a low-alcohol beer-taste beverage having appropriate robust drinking feel.Provided is a beer taste beverage, which is a beer taste beverage that has an alcohol...
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JP2023150926A |
To provide a beer-taste beverage with a reduced immature odor.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a heptanal content of 0.1 mass ppb or more and 3.8 mass ppb or less.SELECTED DRAWING:...
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JP2023150079A |
To provide a beer-taste alcoholic beverage that has reduced purine levels but retains a barley-derived taste, and offers a better aftertaste quality.A beer-taste alcoholic beverage has a purine content of 2.0 mg/100 mL or less and contai...
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JP2023150923A |
To provide a beer-taste beverage with a reduced wort odor.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a 2-methylbutanal content of 0.1 mass ppb or more and 2.8 mass ppb or less.SELECTED DRAWI...
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JP2023150922A |
To provide a beer-taste beverage with a refreshing aftertaste.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and an isobutyl aldehyde content of 0.1 mass ppb or more and 13 mass ppb or less.SELECTED...
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JP2023150925A |
To provide a beer-taste beverage with a reduced honey-like odor.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a phenyl acetaldehyde content of 0.1 mass ppb or more and 65 mass ppb or less.SELEC...
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JP2023150924A |
To provide a beer-taste beverage with a reduced cheese-like odor.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a 3-methylbutanal content of 0.1 mass ppb or more and 8 mass ppb or less.SELECTED ...
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JP2023146959A |
To provide a beer purine body adsorbent that contains an acid-treated product of dioctahedral type smectite-based clay and that has excellent adsorption properties for purine bodies and has a small amount of iron ion elution.The present ...
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JP2023145799A |
To provide a novel packaged beverage.In the packaged beverage, the content (X) of 2-aminoacetophenone is 0.8 mass ppb or more.SELECTED DRAWING: None
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JP7359768B2 |
The present invention relates to barley plant or a part thereof, wherein the kernels of said barley plant have a reduced (1,3;1,4)-β-glucan content. The barley plant may carry a mutation in the CslF6 gene, wherein said mutated CslF6 gen...
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JP2023145804A |
To provide a beer taste beverage that includes malt and/or un-germinated wheat as a part of raw materials, the beverage having a reduced unfavorable taste derived from the raw materials.There is provided a beer taste beverage that includ...
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JP2023142898A |
To provide a beverage with excellent depth, body, and richness.A beverage has a γ-nonalactone content of 0.4 mg/L or more.SELECTED DRAWING: None
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JP2023144063A |
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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JP7356348B2 |
A method of germinating cereal grains includes: steeping cereal grains in water to obtain steeped cereal grains having average moisture content of 36 wt% to 55 wt%; adding a steviol glycoside to the steeped cereal grains to form a mixtur...
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JP2023542003A |
The present invention is a method for producing beer with an ethanol content of 0 to 3.0% ABV, comprising the in situ fermentation production of a gluconate component selected from gluconic acid, gluconate esters, glucono delta-lactone, ...
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JP2023139209A |
To provide a beer-taste beverage that has enhanced after-taste, and to provide a method for producing the same.Said beer-taste beverage is obtained by having a beer-taste beverage in which at least one condition selected from the group c...
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JP2023139255A |
To provide methods for preparing cereal-based beverages.The present invention provides, for example, methods for steeping and germination of cereal grains under continuous aeration. Particularly, the present invention provides methods fo...
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JP2023139208A |
To provide a beer-taste beverage that has enhanced after-taste, and to provide a method for producing the same.Said beer-taste beverage is obtained by having a beer-taste beverage in which at least one condition selected from the group c...
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JP7352404B2 |
To provide a beer taste beverage frozen body hardly deteriorating flavor of a source beverage in an end of melting when the beer taste beverage frozen body is added to the source beverage.A frozen body of a beer taste beverage non-foamab...
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JP7351998B1 |
The present invention provides a fermented beer-taste beverage in which unpleasant flavor derived from succinic acid is suppressed despite the high concentration of succinic acid, and a method for producing the same. [Solution] A prepara...
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JP7349259B2 |
To provide a beer taste beverage that prevents the occurrence of a sunlight odor, and has an excellent aftertaste after drinking.A beer taste beverage has an iso α acid content of 0.1 mass ppm or less, contains ethyl acetate, and contai...
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JP2023132525A |
To provide a fermentation beer-like sparkling drink having a beer-like strong taste in spite of low alcohol concentration and an odor of oxidation degradation suppressed, and a production method thereof.A fermentation beer-like sparkling...
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JP7348379B1 |
[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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JP7346696B1 |
[Problem] To provide a new technology that can enhance the feeling of getting caught in the throat when drinking a beer-taste beverage. [Solution] A beer-taste beverage containing trans-2-nonenal and hexanal, wherein the trans-2-nonenal ...
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JP2023129589A |
To provide a beer-flavored fermented alcoholic beverage that has a sufficient taste thickness as well as that has a reduced flavor disharmony caused by stood-out sourness.There is provided a beer-flavored fermented alcoholic beverage in ...
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JP7343679B1 |
The present invention provides a fermented beer-taste beverage that has a refreshing taste and is also satisfying to drink, and a method for producing the fermented beer-taste beverage. [Solution] The total concentration of fructose, glu...
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JP7341279B1 |
[Problem] For example, there is a need for a low-alcohol beer-taste beverage that has an appropriate drinking sensation. [Solution] A beer-taste beverage with an alcohol content of 5.0 (v/v)% or less, in which the saccharide is a sacchar...
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JP2023125803A |
To provide a method for producing a beer-taste beverage that has an excellent storage stability in which the soft bitterness that is desirable for beer-taste beverage can be maintained (here, "soft bitterness" refers to a smooth bitterne...
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JP2023126640A |
To provide a beer taste beverage with a reduced odd taste.A beer taste beverage contains a purine body, wherein, the content of nucleoside in the purine body is 50 mass% or less.SELECTED DRAWING: None
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JP2023124046A |
To provide a container-packed beverage that foams immediately after opened.A production method of a container-packed beverage includes the steps of: filling a container with a beverage liquid; and, following the filling step, heating the...
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JP7339410B1 |
[PROBLEMS] To provide a beer-taste beverage excellent in malty feeling. A beer-taste beverage having an alcohol content of 6.0 v/v% or more and 25.0 v/v% or less and a dimethylsulfide content of 12 μg/L or more. [Selection figure] None
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JP7339409B1 |
An object of the present invention is to provide a beer-taste beverage excellent in body feeling. A beer-taste beverage having an alcohol content of 10 v/v% or more and a 4-vinylguaiacol content of 60 μg/L or more. [Selection figure] None
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JP7337128B2 |
To find a new raw material for beer taste beverages and provide a beverage that includes such a raw material but has masked a discomfort odor from them; and to provide a beer taste beverage that does not include hops in the raw material ...
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JP7336577B2 |
A beer-flavored beverage having an alcohol content of 5.0 (v/v)% or less and a turbidity of 22 Helm or more, and comprising 120 μg/L or less of linalool.
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JP7335102B2 |
To provide a beer taste beverage that is enhanced in a wide feeling of carbonic acid and a refreshing aftertaste, a production method of a beer taste beverage, and a method for improving a drink feeling of a beer taste beverage.A beer ta...
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JP7335069B2 |
To provide a method for producing a beer taste beverage with a reduced purine content.A method for producing a beer taste beverage has a saccharification step for saccharification of starch in a base solution. In the saccharification ste...
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JP7334237B2 |
The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjectin...
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