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JP7069201B2 |
Described are polypeptides having glucoamylase activity, compositions comprising such polypeptides, and methods of using such polypeptides and compositions.
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JP7068778B2 |
To provide a manufacturing method of a sparkling drink with effectively enhanced foam sustainability, a method for enhancing foam sustainability of the sparkling drink, and malt.The manufacturing method of a sparkling drink includes prep...
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JP2022067627A |
To provide an additive that can improve the beer-like flavor of a beer-taste beverage, especially an additive that can improve the beer-like flavor by enhancing the malt feeling of beer-taste beverage or the after-drinking nasal passage ...
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JP7061458B2 |
To provide a sparkling beverage in which the carbon dioxide pressure is increased without impairing the foam sustainability and a method for producing the same, and a method for increasing the carbon dioxide pressure without impairing th...
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JP2022065660A |
To provide a substantially hop-free beer-taste beverage which does not have viscous or dull texture but stimulates the throat.A beer-taste beverage containing 2-methyl-2-pentenoic acid has an iso-α acid content of 0.1 mass ppm or less, ...
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JP7060337B2 |
To provide a beer taste beverage that has a low carbohydrate content, but has both of mellowness and a mild feeling of taste.The present invention provides a beer taste beverage in which: the proportion of wheat raw material in the raw m...
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JP7058098B2 |
A purpose of the present invention is to provide a sparkling beverage, in which foam retaining properties are effectively improved and a method for effectively improving foam retaining properties of the sparkling beverage. In order to so...
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JP2022061201A |
To provide a beer-taste beverage that gives sourness like sour beer with a malt ratio and a carbohydrate content being reduced.A beer-taste beverage has a malt ratio of less than 50 mass%, a carbohydrate content of 2.0 g/100 mL or less, ...
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JP2022060595A |
To provide a novel beer-taste beverage (for example, a beer-taste beverage that has strong body-feel (thick taste) but has reduced weight and residual impure taste.).Provided is a beer-taste beverage in which the malt ratio is 50 mass% o...
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JP2022059997A |
To provide a beer-flavored beverage which has a well-balanced flavor and enhanced richness and uses only a small amount of malt.The present invention discloses a beer-flavored beverage which contains 3-methyl-2-butene-1-thiol and at leas...
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JP2022060411A |
To provide a beer-taste beverage which has a favorable flavor from coriander seeds added thereto and a method for producing the same.A beer-taste beverage contains a carbon dioxide-extract of a plant raw material including coriander seed...
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JP2022059389A |
To provide a foamable beverage whose foam part has enhanced palatability according to user taste.A foamable beverage has a foam part including a food additive. The food additive is already externally added.SELECTED DRAWING: None
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JP7053915B1 |
To provide a novel beer-taste beverage having various characteristics (for example, taste, rich aroma, high-quality bitterness, etc.) peculiar to beer-taste beverage. A top-fermented beer-taste beverage having a total nitrogen content of...
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JP7052132B1 |
To provide a new beer-taste beverage capable of feeling a stimulating feeling like a beer-taste beverage. A beer-taste beverage having an appearance fermentation degree of 105.0% or more and an alcohol content of 4.3v / v% or more. [Sele...
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JP7052131B1 |
To provide a new beer-taste beverage in which a high-quality bitterness like a beer-taste beverage can be felt. A beer-taste beverage having an appearance fermentation degree of 105.0% or more, an original extract concentration of 8.00% ...
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JP7051509B2 |
To provide a fermented malt beverage having a flavor with a feel of a Japanese cherry.A fermented malt beverage contains 2 ppm or more isoamyl acetate, and 100 ppb or more coumarin.SELECTED DRAWING: Figure 1
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JP2022058123A |
To provide, e.g., a novel beer taste beverage that realizes a good mouthfeel and leaves an excellently refreshing aftertaste.A beer taste beverage has a carbohydrate concentration of 1.5 g/100 mL or less, and a turbidity of 22 Helm or mo...
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JP7049821B2 |
To provide a method for improving foam sustainability of a beer-like fermented malt beverage containing malt as a fermentation raw material.There is provided a manufacturing method of a beer-like fermented malt beverage having a preparat...
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JP7048791B2 |
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JP7048218B2 |
To provide a beer taste beverage with reduced residual feeling of unpleasant taste.There is provided a beer taste beverage having percentage of malt in a raw material of 45 mass% or more, isoamyl acetate concentration of the beer taste b...
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JP7047192B1 |
Diacetyl is contained in an amount of less than 0.07 mass ppm, and ethanol is contained in an amount of 0.4 (v / v)% or more and less than 1.5 (v / v)%, and H2Provided is a beer-taste beverage having an S content of less than 5 mass ppb ...
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JP7046593B2 |
To provide: a beer-taste beverage in which oxidation odor due to T2 N etc. is effectively reduced easily and at low cost; a method for producing the same; and a method for effectively reducing oxidation odor due to T2 N etc. easily and a...
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JP7044703B2 |
The present invention provides a process for producing a fermented beer-like effervescent beverage in which generation of an onion-like odor is suppressed by suppressing a content of 2M3MB in the final product. The present invention is a...
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JP7043535B2 |
To provide a low-sugar beer taste beverage having a novel high malt ratio (for example, a low-sugar beer taste beverage having a high malt ratio which is easy to drink and has less astringent taste in aftertaste).A beer taste beverage ha...
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JP2022047387A |
To provide a beer-taste beverage that has a hop fragrance given thereto and has a low malt ratio, in which the sourness is suppressed and the flavor balance is excellent.A fermented beer-taste beverage has a ratio of malt use of 60% or l...
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JP7038141B2 |
This beverage contains 4VG and linalool. The 4VG concentration is 300 to 1200 ppb by mass and the linalool concentration is 200 to 300 ppb by mass.
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JP2022041847A |
To provide a novel beer-taste beverage (for example, one having a balanced flavor of freshness and sweetness suitable for the beer-taste beverage).Provided is a beer-taste beverage that contains 4-vinylguaiacol of 1000 ppb by mass or les...
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JP2022041849A |
To provide a novel beer-taste beverage (for example, one having a balanced flavor of freshness and sweetness suitable for the beer-taste beverage).Provided is a beer-taste beverage that contains: 4-vinylguaiacol of 1000 ppb by mass or le...
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JP2022041848A |
To provide a novel beer-taste beverage (for example, one having a balanced flavor of freshness and sweetness suitable for the beer-taste beverage).Provided is a beer-taste beverage that contains: 4-vinylguaiacol of 1000 ppb by mass or le...
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JP2022040388A |
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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JP7030973B2 |
A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing coriander seeds. The present invention provides a beer-taste beverage which is capable of favorably providing a flavor of coriander ...
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JP7030959B2 |
A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing fruit peels of a citrus plant. The present invention provides a beer-taste beverage which is capable of favorably providing an aroma...
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JP2022030745A |
To provide a beer taste beverage having fragrant and clear flavor such as barley tea.Beer taste beverages containing guaiacol and furfural and having a ratio of contents of the guaiacol and the furfural (guaiacol/furfural) of 0.13 or lar...
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JP2022031420A |
To provide a novel low-sugar beer taste beverage having a high malt ratio (for example, a low-sugar beer taste beverage having a high malt ratio which is easy to drink and has less astringent taste in aftertaste).A beer taste beverage ha...
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JP2022028515A |
To provide a beer taste beverage which has enhanced ester feeling like beer, a method for producing a beer taste beverage, and a flavor improvement method of a beer taste beverage.A beer taste beverage has a content of geraniol of 5-200 ...
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JP7019682B2 |
A robotic processing system and method are disclosed for processing materials using a series of containers stored in an automated storage and picking system. Each of the containers performs a specific function on the materials stored the...
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JP7018482B1 |
To provide a beer-taste beverage having a taste like a beer-taste beverage without using hops as a raw material. A beer-taste beverage having an iso-alpha acid content of 0.1% by mass or less and a purine content of 5.0 mg / 100 mL or le...
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JP7018305B2 |
To provide a high alcohol concentration beer-taste alcoholic beverage in which the ethanol smell and miscellaneous taste caused by alcohol is reduced, and to provide a method for producing the same.According to the present invention, the...
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JP7018480B2 |
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JP7018481B2 |
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JP7018479B2 |
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JP7018073B2 |
This beverage contains camphor and linalool. The camphor concentration is 1 to 155 ppb by mass and the linalool concentration is at least 220 ppb by mass.
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JP2022512966A |
Beer with peanut extract containing lycopene and gac extract containing coenzyme Q10 is provided.
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JP2022512790A |
The present invention relates to a method of mashing 100% auxiliary raw material grist. More specifically, the present disclosure provides methods and compositions in which α-amylase is combined with maltogenic α-amylase and / or gluco...
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JP2022512543A |
The present invention targets beer with a reduced amount of AcHFA. Beers with reduced AcHFA levels were found to have improved foam stability. The present invention provides beer with reduced AcHFA content and methods for removing AcHFA ...
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JP6997084B2 |
Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).
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JP7015345B2 |
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JP7015346B2 |
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JP2022018258A |
To provide a fermented beverage that can resist discoloration and fading degrees with time after its production.A fermented beverage contains colored wort fermentation liquid. The colored wort fermentation liquid is made by fermenting, w...
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JP2022017911A |
To provide a beer taste beverage with an enhanced beer-like aroma, thick bitterness, and thick color, a method for producing a beer taste beverage, and a method for improving the quality of a beer taste beverage.A beer taste beverage acc...
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