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JP2023005941A |
To provide an additive capable of sufficiently enhancing a beer-like flavor, while reinforcing a cereal-like fragrance, an alcoholic feeling, an aftertaste, a body feeling, and a fermentation feeling of a beer taste beverage.A flavor imp...
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JP7206031B2 |
To provide a beer taste beverage in which a rising flavor is strong, a volume feeling is enhanced, and mildness is improved, a method for producing the beer taste beverage, and a method for improving the flavor of the beer taste beverage...
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JP7203821B2 |
Provided is a defoamer for a fermenter. A defoamer for a fermenter according to an embodiment of the present invention includes: a body (100) having a first hollow (110) at a central portion thereof and having a disk shape; a support (20...
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JP7202792B2 |
The present invention provides a beer-like effervescent beverage, a method for producing thereof, and a method for reducing 3-methyl-2-butene-1-thiol content therein, the beer-like effervescent beverage containing an iso-[alpha]-acid, ha...
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JP7202093B2 |
To provide a beer taste beverage having suppressed turbidity while containing wheat malt as raw material.A beer taste beverage contains, as raw material, wheat malt and starch raw material, and has a turbidity of 0.45 or less.SELECTED DR...
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JP7201769B2 |
To provide a fermentation malt beverage capable of suppressing an astringent taste mainly derived from hordatine, a production method thereof, and a method for improving a flavoring and suppressing an astringent taste derived from hordat...
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JP7201349B2 |
This method for reducing off-flavor of a fermented beer-like effervescent beverage is a method for reducing the content of off-flavor substances (excluding 3-methyl-2-butene-1-thiol) in the fermented beer-like effervescent beverage, by u...
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JP2022553039A |
Provided herein are genetically modified yeast cells that recombinantly express a gene encoding a mutant beta-lyase. Also provided are methods of producing fermentation products and methods of producing ethanol.
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JP7190406B2 |
To provide a beer taste alcoholic beverage having excellent sharpness and a method for producing the same.A beer taste alcoholic beverage with a D-alanine content of 3.0 mg/L or less and a D-isoleucine content of 0.03-0.40 mg/L. A beer t...
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JP2022551971A |
The present disclosure provides flavor-altering and/or sweetness-enhancing compositions, methods, using soluble oligomeric components selected from soluble dietary fiber and polydextrose to alter flavor and/or enhance sweetness. , and be...
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JP7186548B2 |
To provide a beer-taste beverage having favorable aroma, and having sharp sweetness and natural fruitiness, and to provide a method for producing the same.A beer-taste beverage contains linalool and 4-vinyl guaiacol (4VG), wherein the ra...
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JP7185445B2 |
To provide a beer-taste wheat malt beverage that has a favorable flavor and a method for producing the same, and a method for improving the flavor of a beer-taste wheat malt beverage.The beer-taste wheat malt beverage has a content of 4-...
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JP7182404B2 |
To provide a beer taste beverage in which accumulation of bubbles in a mouth is reduced, a method for producing the beer taste beverage, and a method for improving drinking feeling of the beer taste beverage.A beer taste beverage has a g...
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JP2022179167A |
To provide a beer taste drink with harsh taste reduced and smooth taste, a production method of a beer taste drink, and a flavor improving method of a beer taste drink.A beer taste drink relating to the invention has a malt ratio of less...
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JP2022550553A |
In one aspect, the present disclosure relates to sweeteners and/or umami compositions, methods of making them, products comprising them, and methods of improving texture in products, such as umami foods or beverages. In various embodimen...
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JP2022179166A |
To provide a beer-taste beverage in which depth of taste, lingering sourness and ripe mandarin orange-like rich aroma are enhanced, a method for producing beer-taste beverage, and a method for improving flavor of beer-taste beverage.A be...
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JP7182405B2 |
To provide a beer taste beverage in which stimulation spreading in a mouth is reduced and smooth feeling is increased, a method for producing the beer taste beverage, and a method for improving drinking feeling of the beer taste beverage...
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JP7181333B2 |
The problem of the invention is to provide a malt beverage which has rich feeling, a reduced grain smell, and can also be produced at a low cost. The means for solving the problem is a malt beverage containing δ-cadinene at a concentrat...
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JP7181392B2 |
Some embodiments of the invention relate to an article of manufacturing for printing on a foamed beverage comprising: an ink-jet cartridge; and a sugar-poor and unfermented-wort-based ink formulation disposed within the ink jet cartridge...
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JP2022177283A |
To provide a novel beer taste beverage containing an iso α acid.According to one embodiment, there is provided a beer taste beverage containing tiliroside and iso α acid, with content of tiliroside of 0.03-0.65 mg/350 ml, and content o...
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JP7176732B2 |
To provide a beer-like alcoholic beverage excellent in fruit flavor derived from fruit juice added during a production process, and a method for producing the same.In a method for producing a fruit juice-containing beer-like alcoholic be...
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JP2022174172A |
To provide a beer-taste beverage that has a rich and refreshing taste, with no or reduced content of sugar.A beer-taste beverage has a sugar content of 0.9 g/100 ml or less and a total nitrogen content (T-N) of 40 mg/100 ml or more.SELEC...
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JP2022173476A |
To provide a novel beer taste beverage including a sweetener having a high degree of sweetness.A beer taste beverage includes tiliroside and a sweetener having a high degree of sweetness. A tiliroside content is 0.03 to 0.65 mg/350 ml. A...
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JP2022172831A |
To provide a new technique that can reduce carbohydrates of a fermented malt beverage.A method for producing a fermented malt beverage includes the steps of: preparing malt and/or active wort having activity of malt-derived carbohydrases...
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JP2022546970A |
The present invention relates to yeast strains that have useful characteristics, including an inability to produce phenolic off-flavors and/or an inability to utilize maltose, or that have a limited ability to utilize maltose. Also provi...
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JP7168807B2 |
Provided is a beer-taste beverage, comprising less than 0.07 ppm by mass of diacetyl, and 0.4 (v/v) % or more and less than 1.5 (v/v) % of ethanol, having an H2S content of less than 5 ppb by mass, and comprising 50 to 1000 ppm by mass o...
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JP7168358B2 |
A method for producing a fermented beer-like sparkling beverage is provided, the method involving fermenting, in a fermenter, a fermentation raw material solution to which yeast has been added, wherein the fermentation raw material solut...
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JP7166755B2 |
To provide a preparation of a hop suspension composition used for preparation of fermented alcoholic beverage having taste thickness imparted thereto, without enhancing remarkably hop fragrance.There is provided a method for producing a ...
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JP2022546248A |
TECHNICAL FIELD The present invention relates to a method for producing a reduced-alcohol fermented beverage and a reduced-alcohol fermented beverage obtained thereby. The present invention further relates to the use of fermentative yeas...
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JP7164559B2 |
To provide a novel beer taste beverage (for example, a beer taste beverage that offers a good balance between difference in taste and refreshment after drinking).A beer taste beverage has a malt ratio of 50-100 mass% and a sugar concentr...
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JP7163528B1 |
To provide a novel beer-taste beverage that gives a more beer-like feel. A method for producing a beer-taste beverage, comprising a mixing step of mixing a beer-taste stock solution at 3.0°C to 15.0°C and an edible aqueous solution at ...
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JP2022164766A |
To provide a carbohydrate-zero beer-taste fermented alcoholic beverage in which rich taste is realized and unpleasant taste is reduced.According to the present invention, provided is a beer-taste fermented alcoholic beverage, which is a ...
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JP2022162557A |
To provide a novel beer-taste beverage that can give an umami feel of barley.A beer-taste beverage has an apparent fermentation of 105.0% or more, an original extract level of 8.00 mass% or more, and a total nitrogen content of 25 mg/100...
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JP2022162533A |
To provide a novel beer-taste beverage that can give a feel of quality bitterness typical of the beer-taste beverage.A beer-taste beverage has an apparent fermentation of 105.0% or more, an original extract level of 8.00 mass% or more, a...
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JP2022162556A |
To provide a novel beer-taste beverage that can give a rich feel of taste typical of the beer-taste beverage.A beer-taste beverage has the content of FAN (free amino acid nitrogen) of 8.5 mg/100 mL or more and an apparent fermentation of...
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JP7158211B2 |
To provide a method for producing a beer-taste wheat malt beverage in which the content of 4-vinyl guaiacol is effectively reduced, and a method for reducing the content of 4-vinyl guaiacol in a beer-taste wheat malt beverage.The method ...
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JP7157790B2 |
[Aim] To provide a porous membrane having improved fatigue endurance while maintaining permeability. [Solution Means] In a porous membrane including hydrophobic polymer as a main component, when the porous membrane, which has two surface...
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JP7155306B2 |
This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegeta...
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JP7154994B2 |
To provide a novel beer taste fermented alcohol beverage achieving both of clear taste and smoothness.There is provided a beer taste fermented alcohol beverage having malt and/or non-germinated barleys as at least a part of raw material,...
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JP7153617B2 |
To provide a beer-like beverage which gives a refreshful feeling and has an enhanced beer-like alcohol flavor, a method of manufacturing the beer-like beverage, and a method of improving a flavor of a beer-like beverage.The beer-like bev...
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JP2022157258A |
To provide a technique capable of improving the fizziness of a packaged drink in which bubbles are formed without pouring into another container.Provided is a packaged carbonated drink that is filled into a container having a foamable un...
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JP7152923B2 |
To provide a novel beer taste beverage containing iso α acid.According to an embodiment, there is provided a beer taste beverage containing tiliroside and iso α acid, with the content of tiliroside of 0.03-0.65 mg/350 ml, and the conte...
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JP7152924B2 |
To provide a novel beer taste beverage containing a high-sweetness sweetener.According to an embodiment, there is provided a beer taste beverage containing tiliroside and a high-sweetness sweetener, with the content of tiliroside of 0.03...
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JP7152859B2 |
A method for producing malts, including steeping barley in steeping water containing phosphoric acid, and a method for producing foodstuff (for example, a fermented beverage, a malts-applicable beverage, a beer-taste beverage, and whisky...
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JP7152843B2 |
The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and sugars content of 2.5 g/100 ml or less.
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JP7152188B2 |
To provide a beer taste beverage excellent in foam sustainability and having more white appearance of foam.There is provided a beer taste beverage having ΔE value of foam to white corrected plate in Lab color space of 18.5 or less and N...
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JP2022152774A |
To provide an alcohol-containing beverage that has a pleasant, stickiness-suppressed acidity and an improved drinkability.Provided is an alcohol-containing beverage that contains maltose and maltotriose, and in which the contained amount...
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JP7152189B2 |
To provide a beer taste beverage having a more whitish appearance of bubbles.A beer taste beverage contains a caramel I, and at least one foaming agent selected from a thickening polysaccharide and a surfactant. The foaming agent is pref...
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JP2022152968A |
To provide a beer-taste beverage that is improved in mellow sourness and reduced in discomfort aftertaste with its alcohol content being less than 1 v/v%.A beer-taste beverage has an alcohol content of less than 1 v/v% and contains at le...
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JP7150749B2 |
A beverage containing purine and proline, wherein the purine concentration is 4.5 mg/100 mL or lower and the ratio [purine concentration (mg/100 mL)/proline concentration (mM)] is 0.05-1.5.
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