Title:
発酵麦芽飲料
Document Type and Number:
Japanese Patent JP6898143
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: 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.SOLUTION: There are provided a fermented malt beverage having furaneol content of 350 ppb or more, linalool content of 10 ppb or more, and a ratio of the linalool content to β-myrcene content ([linalool content]/[β-myrcene content]) of 10 or more, and a manufacturing method of the fermented malt beverage for manufacturing the fermented malt beverage having furaneol content of 350 ppb or more, linalool content of 10 ppb or more, and a ratio of the linalool content to β-myrcene content of 10 or more, having a preparing process for preparing a fermentation raw material liquid by a saccharification treatment of a fermented malt beverage, and a mixture containing a fermentation raw material containing malt, and water and a boiling treatment of the resulting saccharified liquid, and a fermentation process for inoculating yeast in the resulting fermentation raw material liquid to ferment the liquid.SELECTED DRAWING: None
Inventors:
Kubota Jun
Application Number:
JP2017088965A
Publication Date:
July 07, 2021
Filing Date:
April 27, 2017
Export Citation:
Assignee:
Asahi Breweries, Ltd.
International Classes:
C12G3/021; C12C5/02
Domestic Patent References:
| JP2015154748A | ||||
| JP2016054723A |
Foreign References:
| WO2016080282A1 |
Attorney, Agent or Firm:
Sumio Tanai
Masatake Shiga
Makiko Otsuki
Masatake Shiga
Makiko Otsuki