未発酵のビール風味麦芽飲料の風味の改善

Japanese Patent JP5715825

B2

A method for producing an unfermented beer-flavored malt beverage according to the present invention comprises adjusting linalool, and acetaldehyde concentrations in a malt beverage to be improved in flavor to thereby impart or enhance a fermentation flavor in the beverage. The present invention also relates to a malt beverage having an improved flavor and a flavor improving agent. According to the present invention, a well-balanced fermentation flavor can be imparted or enhanced in an unfermented beer-flavored malt beverage to thereby improve the flavor of the beverage.

Takahito Katayama
Kento Itakura
Yuto Ota
Onitou Hideaki

JP2010545762A

May 13, 2015

January 05, 2010

Click for automatic bibliography generation  

Kirin Brewery Co., Ltd.

A23L2/00; A23L2/38; A23L27/00; A23L27/20

JP2005013142A	2005-01-20
JP2001152180A	2001-06-05
JP2008545813A	2008-12-18
JP2005013166A	2005-01-20
JPH01165358A	1989-06-29
JPS58121779A	1983-07-20
JP2004081113A	2004-03-18
JP2005013142A	2005-01-20

EP0821055A2	1998-01-28
WO1996012788A1	1996-05-02
CN1869188A	2006-11-29
WO2004018612A1	2004-03-04

JPN6014024122; 醸造物の成分，　平成１１年１２月１０日発行，　財団法人　日本醸造協会，　ｐ．２１４-２２０，　２５０-２６９
JPN6014024112; Ｊ．　Ａｇｒｉｃ．　Ｆｏｏｄ　Ｃｈｅｍ．，　２００５，　Ｖｏｌ．５３，　ｐ．７５４４-７５５１
JPN6014024115; Ｊ．　Ａｇｒｉｃ．　Ｆｏｏｄ　Ｃｈｅｍ．，　２００６，　Ｖｏｌ．５４，　ｐ．８８５５-８８６１
JPN6014024119; ビール酒造組合　国際技術委員会編，　ビールの基本技術，　２００２年３月１５日発行，　財団法人　日本醸造協会，　ｐ．１８-２７
JPN6014024122; 醸造物の成分，　平成１１年１２月１０日発行，　財団法人　日本醸造協会，　ｐ．２１４-２２０，　２５０-２６９

Hirohito Katsunuma
Yukitaka Nakamura
Noritaka Yokota
Takeyasu Ito

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