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JP2021141836A |
To provide a method for producing a beer taste beverage that can efficiently reduce purine bodies, in particular xanthine, and a beer taste beverage with xanthine reduced by the production method.A method for producing a beer taste bever...
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JP2021141835A |
To provide a method for producing a beer taste beverage that can efficiently reduce purine bodies, in particular xanthine, and a beer taste beverage with xanthine reduced by the production method.A method for producing a beer taste bever...
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JP2021141837A |
To provide a method for producing a beer taste beverage that can efficiently reduce purine bodies, and a beer taste beverage with purine bodies reduced by the production method.A method for producing a beer taste beverage has an enzyme t...
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JP6938220B2 |
To provide a beer-taste fermented alcoholic beverage that achieves a beer-like, thick taste with a reduced purine body concentration.The present invention provides a beer-taste fermented alcoholic beverage with a reduced purine body conc...
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JP6936881B2 |
To provide a flavor improver capable of giving complexity of natural fermentation feeling, full maturity feeling, aging feeling or flavor to various food and drink including a beer-flavored beverage; and to provide its production method....
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JP2021136961A |
To provide a beer-like beverage that has bubbles with good sharpness (or, the characteristic flavor of the bubbles quickly disappear after drinking).A beer-like beverage has bubbles with a linalool level of 6.0-13.0 ppb and an α-eudesmo...
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JP6934749B2 |
To provide a beer-taste fermented alcoholic beverage that achieves a beer-like, thick taste with a reduced purine body concentration.The present invention provides a beer-taste fermented alcoholic beverage with a reduced purine body conc...
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JP6936017B2 |
To provide a beer taste beverage excellent in the apparent whiteness of foams, and a method for producing the beer taste beverage.There is provided a beer taste beverage in which the ratio between the ΔE value of foams to a white calibr...
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JPWO2021005816A1 |
An object of the present invention is to provide a beer-taste beverage that has sufficient bacteriostatic properties to be distributed on the market, has suppressed acidity, is chewy, and has an excellent beer-like flavor. A solution to ...
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JP6933888B2 |
To provide flavor degradation inhibiting means that can well inhibit a degradation odor of a beer taste beverage over time, and contributes to the flavor stabilization of the beer taste beverage conveniently and effectively.A flavor degr...
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JP6931747B2 |
A packaged drink containing a flavonoid clathrate, the flavonoid clathrate being obtained through a detachment step of treating a poorly-soluble flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the p...
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JP6930879B2 |
The present invention pertains to a method for reducing the content of 2-mercapto-3-methyl-1-butanol (2M3MB), which is a major causative substance of the generation of an onion-like smell, in a fermented beer-like effervescent beverage m...
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JP6930803B2 |
To provide a beer taste beverage having a wood flavor going well with a hop flavor.This invention relates to a beer taste beverage containing 3-methyl-4-octanolide and linalool, with the content of linalool of 3-830 μg/L.SELECTED DRAWIN...
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JP6923617B2 |
The present invention provides: a fermented malt beverage having a remarkably low sugar content regardless of the amount of malt used relative to starchy material; and a method for producing said fermented malt beverage. This production ...
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JP6917488B2 |
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JP6916109B2 |
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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JP6918510B2 |
To provide a method for producing a beer taste beverage having a reduced purine body content while maintaining its bitterness value and chromaticity.A method for producing a beer taste beverage includes adding, to a solution after a prep...
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JP2021114944A |
To provide a carbonic acid-containing alcoholic beverage that contains tea extract and has blowing out suppressed when a closure of a container filled with a carbonic acid-containing alcoholic beverage is opened, and to provide a method ...
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JPWO2020031953A1 |
An object of the present invention is to provide a microbial growth inhibitor, a method for preventing microbial contamination, and a beverage containing a substance that is heat-stable and has an antibacterial action against various mic...
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JP6912256B2 |
To provide a novel remaining bitterness reducing agent of water soluble pea polysaccharide, and iso α acid-containing beverage whose bitterness and astringency remaining in aftertaste are suppressed and flavor is improved by using the s...
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JP6912640B2 |
Novel compositions and methods for enhancing alcohol sensation as well as carbonation effect in food consumables are provided.
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JP6913113B2 |
The present invention relates to methods for preparing cereal-based beverages. Particularly, the present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. The present inventi...
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JP6912531B2 |
To provide a dietary fiber in which bitterness and unpleasant aftertaste are inhibited.In a dietary fiber having a terminal sugar, the ratio of aldose to the whole terminal sugar is 10% or less. Such a dietary fiber may be, for example, ...
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JP2021106578A |
To provide a beer-like foamable beverage that has weak bitterness and has reduced "harshness", and a method for producing the same.The present disclosure provides a beer-like foamable beverage with [content of 2-amino acetophenone]/[cont...
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JP2021106579A |
To provide a beer-like foamable beverage that has weak bitterness and excels in both the depth and sharpness of taste at the finish of drinking, and a method for producing the same.The present disclosure provides a beer-like foamable bev...
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JP2021106511A |
To provide a beer taste beverage having excellent refreshing feeling and sharpness.A beer taste beverage contains 3-methyl-2,4-nonane dione, a content of 3-methyl-2,4-nonane dione being 0.08 μg/L or less.SELECTED DRAWING: None
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JP2021106570A |
To provide a beer-like foamable beverage with weak bitterness and reduced astringency, and a method for producing the same.The present disclosure provides a beer-like foamable beverage in which [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone ...
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JP2021106572A |
To provide a beer-like foamable beverage with reduced burning odors, and a method for producing the same.The present disclosure provides a beer-like foamable beverage in which [content of 3-methylcyclopentane-1,2-dione]/[total content of...
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JP2021106540A |
To provide a beer taste beverage that has excellent flavor stability while ensuring robust feel.In a beer taste beverage, the content of a protein with a molecular weight of 35-50 kDa is 0.005 or more and 0.1 or less in a mass ratio to t...
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JP2021106577A |
To provide a beer-like foamable beverage with weak bitterness and reduced acid odors, and a method for producing the same.The present disclosure provides a beer-like foamable beverage in which [γ-nonalactone content]/[2-methylthio ethan...
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JP6910177B2 |
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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JP6911110B2 |
A method and device of providing a customized drink and/or printing on a drink.
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JP6910136B2 |
To provide an absorbent for purine body high in absorptivity to a purine body similar to or more than acid clay and excellent in filterability.There is provided an absorbent for purine body consisting of an acid treated article of a dioc...
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JP6906963B2 |
Provided are a method of producing a beverage having an improved flavor and a method of improving a flavor of a beverage. The method of producing a beverage includes using a raw material containing hops harvested on a day 51 days or more...
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JP6901233B2 |
Objects of the present invention are to provide a beer-taste beverage excellent in “umami (taste)”, refreshing feeling and “kire (sharpness)”, a method for producing the same, and a method for improving taste of the same. In the ...
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JP6898143B2 |
To provide a method for improving refreshing finish even with a fermented malt beverage of which malt use ratio is not so high, and a fermented malt beverage manufactured by the method.There are provided a fermented malt beverage having ...
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JP2021097668A |
To provide a novel fermented beer taste beverage (for example, a fermented beer taste beverage achieving a balance between drinkability and a comfortable aftertaste after drinking).A fermented beer taste beverage has a malt ratio of 50 m...
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JP2021097630A |
To provide a beer taste alcoholic beverage having excellent thickness in taste and a method for producing the same, and a method for imparting a thick taste to the beer taste alcoholic beverage.A beer taste alcoholic beverage has a malt ...
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JP2021097629A |
To provide a beer taste alcoholic beverage having an excellent feeling of stimulation and a method for producing the same, and a method for imparting a feeling of stimulation to the beer taste alcoholic beverage.A beer taste alcoholic be...
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JP6893544B2 |
To provide a method for producing a beer-like malt beverage that has low chromaticity and keeps sharpness, and also has a grain flavor.A method for producing a beer-like malt beverage includes a step for blending heat-treated malt, which...
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JP2021090371A |
To provide a technique which can mask a DMS smell.A method for producing a beverage containing a dimethyl sulfide comprises a step of adjusting a concentration of 2-ethyl-3-methylpyrazine to 0.1 ppb or more.SELECTED DRAWING: None
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JP2021090370A |
To provide a new technology that can increase the thickness of taste in beer-like sparkling beverage having a low malt usage ratio.The method for producing beer-like sparkling beverage includes a step of preparing wort having a malt usag...
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JP6888001B2 |
The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavo...
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JP2021083358A |
To provide, in a beer-like sparkling beverage, a lactic acid bacterium growth inhibitor that can suppress the growth of lactic acid bacterium, which is harmful to beer, while suppressing the influence on the quality of the beverage, and ...
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JP2021083357A |
To provide, in a beer-like sparkling beverage, a lactic acid bacterium growth inhibitor that can suppress the growth of lactic acid bacterium, which is harmful to beer, while suppressing the influence on the quality of the beverage, and ...
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JP6882879B2 |
To provide a production method of a sparkling drink having an improved foam characteristic; and to provide a method for improving a foam characteristic of the sparkling drink.A production method of a sparkling drink in one embodiment inc...
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JP6876378B2 |
To provide a beer-taste beverage with suppressed astringency and mild acidity, a method for manufacturing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.The beer-taste beverage of the present invent...
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JP6874681B2 |
[Problem] The present invention addresses the problem of providing: a material which can generate fine beads in a sparkling beverage and can keep the fine beads in the beverage without adversely affecting the flavor of the beverage when ...
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JP6874113B2 |
To provide a low-sugar beer taste beverage capable of imparting grain incense sufficiently without damaging an appearance; and to provide a production method thereof.A production method of a beer taste beverage includes steps for: boilin...
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JP6874198B2 |
To provide a novel beer taste beverage that has an excellent mouthfeel, and has an excellent refreshing feeling after drinking.A beer taste beverage has a carbohydrate concentration of 1.5 g/100 mL or less, and a turbidity of 22 Helm or ...
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