Title:
ビールテイスト飲料の製造方法及びビールテイスト飲料
Document Type and Number:
Japanese Patent JP7335069
Kind Code:
B2
Abstract:
To provide a method for producing a beer taste beverage with a reduced purine content.SOLUTION: A method for producing a beer taste beverage has a saccharification step for saccharification of starch in a base solution. In the saccharification step, lipase is added to the base solution so that the lipase acts on the base solution at a pH of 4.4 or more and less than 5.5.SELECTED DRAWING: None
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| JP2022031420 | BEER TASTE BEVERAGE |
| WO/2019/038658 | A METHOD FOR PRODUCING A POLYPHENOLIC COMPOSITION FROM BARLEY MALT |
Inventors:
Kei Asada
Application Number:
JP2018248139A
Publication Date:
August 29, 2023
Filing Date:
December 28, 2018
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
C12C7/04
Domestic Patent References:
| JP2013118846A | ||||
| JP2003169658A | ||||
| JP2004321004A | ||||
| JP2004275091A | ||||
| JP6030756A | ||||
| JP2017205035A | ||||
| JP2018108050A | ||||
| JP2018191537A |
Other References:
日本農芸化学会誌,2002年,76(11),1098-1101
エタノール水溶液の容量%と重量%との換算表,一般社団法人アルコール協会,http://www.alcohol.jp/expert/expert_table/10suiyouekikanzan.pdf,[検索日2022.12.23]
国際アルコール表,国立研究開発法人産業技術総合研究所 計量標準総合センター,https://unit.aist.go.jp/nmij/library/alcohol/international-alchol.pdf,[検索日2022.12.23]
エタノール水溶液の容量%と重量%との換算表,一般社団法人アルコール協会,http://www.alcohol.jp/expert/expert_table/10suiyouekikanzan.pdf,[検索日2022.12.23]
国際アルコール表,国立研究開発法人産業技術総合研究所 計量標準総合センター,https://unit.aist.go.jp/nmij/library/alcohol/international-alchol.pdf,[検索日2022.12.23]
Attorney, Agent or Firm:
Yoshiki Hasegawa
Yoshinori Shimizu
Toshiaki Sakanishi
Yoshinori Shimizu
Toshiaki Sakanishi