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JP7149734B2 |
To provide a method for producing a fermented beer-taste beverage in which, while using a caffeine-less coffee raw material, the miscellaneous flavor is suppressed and the sharpness is good as well as the coffee-likeness is improved.Prov...
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JP2022141125A |
To provide a malt-fermented beverage that achieves further improvement while reducing a purine content (for example, a malt-fermented beverage having a taste worthy of the beer-taste beverage with unfit smells reduced).A malt-fermented b...
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JP7144194B2 |
To provide a malt-fermented beverage that gives robust drinking feel and increases the intention of continuously drinking.The malt-fermented beverage includes at least malt and spice as raw materials.SELECTED DRAWING: None
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JP2022141129A |
To provide a malt-fermented beverage that achieves further improvement while reducing a purine content (for example, a malt-fermented beverage having a taste worthy of the beer-taste beverage with unfit smells reduced).A malt-fermented b...
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JP2022140754A |
To provide a manufacturing method of a malt fermented drink improving taste and sharpness.A manufacturing method of a malt fermented drink includes: a preparation step obtaining liquid before ferment by using raw materials including malt...
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JP7138661B2 |
A beer-taste beverage which 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.
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JP7138052B2 |
The present invention pertains to: a packaged fermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol is at lea...
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JP7137268B2 |
To provide: a method for producing beer-taste beverage that can effectively avoid reduction in filterability of beverage filtration; a method for evaluating wheat malt; and a method for improving filterability.The method for producing a ...
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JP7137269B2 |
To provide: a method for producing unfiltered beer-taste beverage that can produce an unfiltered beer-taste beverage having sufficient turbidity; a method for evaluating wheat malt; and a method for improving turbidity of unfiltered beer...
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JP7136852B2 |
To provide a carbohydrate-free beer taste fermented alcoholic beverage which achieves thick taste and is reduced in odd taste.In a beer taste fermented alcoholic beverage that contains malt and/or un-germinated barleys as at least a part...
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JP7134976B2 |
The present invention provides: a processes product of Ku Ding tea, which is reduced in a grassy taste and/or a fatty taste which is a causal factor of an unpleasant flavor of Ku Ding tea and therefore has an improved flavor; and a metho...
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JP7135079B2 |
A probiotic-alcoholic beverage composition comprising Bacillus coagulans is disclosed herein wherein the said spore or vegetative cell of Bacillus coagulans exhibited high recovery, tolerability, compatibility and viability of spores and...
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JP7132270B2 |
To provide a novel beer taste beverage (for example, beer-taste beverage having full body feeling (strong taste) but reduced weight and residual miscellaneous taste).There is provided a beer taste beverage, in which the malt ratio is 50%...
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JP7130246B2 |
To provide a production method of a beer-like sparkling drink having a flavor desired by customers.A production method comprises a preparation step of preparing raw material liquid of fermentation in a preparation tank by saccharificatio...
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JP2022128448A |
To provide a malt-containing beverage having improved flavor.A malt-containing beverage containing desalinated ocean deep water, and having a hardness of 500-1,800 is adjusted. Another embodiment is provided with a method for imparting a...
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JP7126861B2 |
To provide a malt beverage that has a suppressed astringent taste, excellent sharpness, and a deep color, and a method of producing the same.The present invention provides a malt beverage that has a chromaticity of 20°EBC or more, the m...
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JP7120768B2 |
The present invention relates to a fermented malt beverage producing method comprising: a preparation step for using preparation water and a malt-containing raw material and obtaining a pre-fermentation solution; and a fermentation step ...
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JP7117173B2 |
To provide a beer-taste beverage in which the flavor is effectively improved, a method for producing the same, and a method for improving the flavor of beer-taste beverage.The beer-taste beverage contains a bitter component, a quillai ex...
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JP2022118188A |
To provide a beer taste beverage (beer taste nonalcoholic drink) that exhibits a superior mild feel as a beer taste beverage.A beer taste beverage contains ethyl acetate and ethanol, a content of ethyl acetate being 1 mg/L or more and 80...
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JP7116536B2 |
To provide a beer taste beverage having an improved sense of high quality.A beer taste beverage contains isoamyl acetate of 5 mg/L or more and 20 mg/L or less and 2-methylbutyl acetate of 0.4 mg/L or more and 5 mg/L or less. Relative to ...
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JP7115830B2 |
To provide a production method of wort or malt extract to be used for production of brewage, the method being capable of reducing the amount of residual unfermented sugar when the wort or malt extract is used as a fermentation source.A p...
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JP2022535621A |
A method and system for producing refined fermented beverages, including natural malt liquor, having reduced or negligible levels of organic acids, particularly acetic acid, compared to bright beer and other untreated fermented beverages...
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JP7113682B2 |
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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JP7112576B1 |
An object of the present invention is to provide a novel beer-taste beverage in which the fullness of the beer-taste beverage can be felt. A beer-taste beverage having a FAN (free amino acid nitrogen) content of 8.5 mg/100 mL or more and...
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JP7112577B1 |
A new beer-taste beverage that allows one to feel the umami of barley is desired. A beer-taste beverage having an external fermentation degree of 105.0% or more, an original extract concentration of 8.00% by mass or more, and a total nit...
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JP7109513B2 |
To provide a novel beer-taste beverage that has, for example, an excellent balance between the strength of impact and the ease of drinking when drinking it.Provided is a beer-taste beverage having a carbohydrate concentration of 1.5 g/10...
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JP7109514B2 |
To provide, for example, a novel beer-taste beverage that has low carbohydrate but has a natural aftertaste after drinking it.Provided is a beer-taste beverage having a carbohydrate concentration of 1.5 g/100 mL or less and having organi...
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JP7106518B2 |
The present invention concerns a completely new plant, and relative method, for the production of beer from any type of grains.The method is based on the activation of phenomena of controlled hydro-dynamic cavitation during all the phase...
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JP7103980B2 |
To provide a beer taste fermented alcohol beverage of zero saccharoid realizing thickness of taste.According to the present invention, a beer taste fermented alcohol beverage contains wheats of a malt and/or ungerminated malt as at least...
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JP7102096B2 |
The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based b...
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JP7102186B2 |
To provide a sparkling alcoholic beverage with effectively improved flavor, a manufacturing method thereof, and a method for improving the flavor of a sparkling alcoholic beverage.A sparkling alcoholic beverage includes a yucca extract a...
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JP7100573B2 |
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 jutted sourness.There is provided a beer-flavored fermented alcoholic beverage, in wh...
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JP7099831B2 |
To provide a new, improved foaming material for food and drink.This invention relates to a heat calcined product of raw sugar with a fructose content of 80 mass% or more, the sugar calcined product having a color valency of 6.0-12.0, and...
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JP7097397B2 |
To provide a beer-taste alcoholic beverage that has a suppressed miscellaneous taste, a soft and smooth texture like beer, and a harmonized taste.Provided is a beer-taste fermentation alcoholic beverage made using malt and/or ungerminate...
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JP7096646B2 |
To provide a beverage excellent in flavor, particularly floral and citrus flavors.A beverage contains geranyl acetate and β-caryophyllene, with the geranyl acetate content of 1.5 μg/L or more and the β-caryophyllene content of 0.2 μg...
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JP7096290B2 |
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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JP7093657B2 |
To provide a wind power selection device for a powder and granular body capable of recovering only a designated quantity among a component element of a once separated selection object powder and granular body without providing a separate...
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JP2022095396A |
To provide: a novel beer taste beverage which realizes an excellent flavor balance while appropriately decreasing xanthine; and a production method of a beer taste beverage which allows easy adjustment of the time of contact between a co...
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JP2022093590A |
To improve the taste of a low-sugar fermented beer taste alcoholic beverage, particularly the rough bitterness of it.Sodium chloride of 0.04 to 0.19 g is added to 100 ml of a low-sugar fermented beer taste alcoholic beverage with a sugar...
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JP2022529630A |
A method and system for filtering and stabilizing ultra-high density alcoholic beverages produced by forward osmosis will be described. Coarse ultra-high density alcoholic beverages can be received from the dehydration system and then pa...
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JP7089415B2 |
To provide a manufacturing method of a beer-taste beverage by which the sharpness is improved without largely changing a design quality of aroma, to provide a beer-taste beverage manufactured by the manufacturing method and to provide a ...
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JP2022090020A |
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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JP2022090024A |
To provide a novel beer taste beverage that has, for example, an excellent balance between the strength of impact and the ease of drinking when drinking it.Provided is a beer taste beverage having a carbohydrate concentration of 1.5 g/10...
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JP2022090025A |
To provide, for example, a novel beer-taste beverage that has low carbohydrate but gives a natural aftertaste after drinking.Provided is a beer-taste beverage having a carbohydrate concentration of 1.5 g/100 mL or less and having organic...
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JP2022528453A |
The present invention is a method for producing a fermented beverage and a fermented beverage having an ethanol content of 0.0% to 1.0% by volume, particularly a beer or a beer-like beverage, which is a step of preparing an ethanol-conta...
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JP2022528204A |
[Summary] Disclosed are hydrolyzed products derived from beer brewed lees, processes for preparing them, and their use in human foods and animal feeds. This hydrolyzate contains a high percentage of low molecular weight pentosan, thus pr...
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JP7081905B2 |
To provide a 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, there ar...
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JP7078593B2 |
To provide: a beverage in which the harsh taste that is generated when blending indigestible glucan in a beverage is improved; a method for producing said beverage; and a method for improving harsh taste.Provided are: a beverage containi...
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JP7076472B2 |
This beverage contains 4VG and linalool. The 4VG concentration is at least 900 ppb by mass and the linalool concentration is at least 180 ppb by mass.
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JP2022079757A |
To provide an alcoholic taste beverage improved in a flavor.An alcoholic taste beverage contains luteolin.SELECTED DRAWING: None
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