Title:
BEER FLAVORED BEVERAGE CONTAINING NON-POLYMER CATECHINS
Document Type and Number:
WIPO Patent Application WO/2012/091123
Kind Code:
A1
Abstract:
Provided is a beer flavored beverage in which bitterness and sharpness that are suitable for tasting the beverage as beer are imparted while the astringency is suppressed, though the beverage contains a high concentration of non-polymer catechins. This beer flavored beverage containing non-polymer catechins contains the following ingredients (A), (B), (C) and (D): (A) 0.03 to 0.4% by mass of non-polymer catechins; (B) malt extract; (C) 0.0005 to 0.06% by mass of potassium; and (D) 0 to 2.8% by mass of alcohol. The mass ratio [(C)/(A)] of the ingredient (A) and the ingredient (C) is 0.003 to 1.2 and the quantitative ratio of the ingredient (A) and the ingredient (D) satisfies the relationship of formula (1), 0 ≤ (d) ≤ 3-6.5 × (a) (1). [In the formula (1), (a) and (d) represent a mass fraction (% by mass) of the ingredient (A) and a mass fraction (% by mass) of the ingredient (D), respectively.]
Inventors:
HOSOYA NAOKI (JP)
IWASAKI MASAKI (JP)
IWASAKI MASAKI (JP)
Application Number:
PCT/JP2011/080472
Publication Date:
July 05, 2012
Filing Date:
December 28, 2011
Export Citation:
Assignee:
KAO CORP (JP)
HOSOYA NAOKI (JP)
IWASAKI MASAKI (JP)
HOSOYA NAOKI (JP)
IWASAKI MASAKI (JP)
International Classes:
A23F3/16; C12C5/02; A23F3/18; A23L2/00; A23L2/38; C12C5/00; C12G3/02
Foreign References:
| JP2009531046A | 2009-09-03 |
Other References:
SOHRABVANDI S. ET AL.: "Alcohol-free beer: Methods of production, sensorial defects, and healthful effects", FOOD REV.INT., vol. 26, October 2010 (2010-10-01), pages 335 - 352, XP009154107, DOI: doi:10.1080/87559129.2010.496022
CALLEMIEN D. ET AL.: "Use of thiolysis hyphenated to RP-HPLC-ESI(-)-MS/MS for the analysis of flavanoids in fresh lager beers", FOOD CHEM., vol. 110, 2008, pages 1012 - 1018, XP022668405, DOI: doi:10.1016/j.foodchem.2008.02.081
UNACHUKWU U.J. ET AL: "White and green teas (Camellia sinensis var.sinensis): Variation in phenolic, methylxanthine and antioxidant profiles", J.FOOD.SCI., vol. 75, no. 6, August 2010 (2010-08-01), pages C541 - C548
RYOYASU SAIJO ET AL.: "HPLC Analysis of Catechins in Various Kinds of Green Teas Produced in Japan and Abroad", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 46, no. 3, 1999, pages 138 - 147
ALCAZAR A. ET AL.: "Multivariate characterisation of beers according to their mineral content", TALANTA, vol. 57, 2002, pages 45 - 52, XP002604429, DOI: doi:10.1016/S0039-9140(01)00670-1
"Dai Yon Tei Shokuhin Seibunhyo", KAGAWA NUTRITION UNIVERSITY SHUPPANBU, January 1994 (1994-01-01), pages 290 - 294
TSUTOMU ISHII: "Beer Jozo Gijutsu", SHOKUHIN SANGYO SHIMBUNSHA CO., LTD., 28 December 1999 (1999-12-28), pages 170 - 171, 278 - 280
CALLEMIEN D. ET AL.: "Use of thiolysis hyphenated to RP-HPLC-ESI(-)-MS/MS for the analysis of flavanoids in fresh lager beers", FOOD CHEM., vol. 110, 2008, pages 1012 - 1018, XP022668405, DOI: doi:10.1016/j.foodchem.2008.02.081
UNACHUKWU U.J. ET AL: "White and green teas (Camellia sinensis var.sinensis): Variation in phenolic, methylxanthine and antioxidant profiles", J.FOOD.SCI., vol. 75, no. 6, August 2010 (2010-08-01), pages C541 - C548
RYOYASU SAIJO ET AL.: "HPLC Analysis of Catechins in Various Kinds of Green Teas Produced in Japan and Abroad", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 46, no. 3, 1999, pages 138 - 147
ALCAZAR A. ET AL.: "Multivariate characterisation of beers according to their mineral content", TALANTA, vol. 57, 2002, pages 45 - 52, XP002604429, DOI: doi:10.1016/S0039-9140(01)00670-1
"Dai Yon Tei Shokuhin Seibunhyo", KAGAWA NUTRITION UNIVERSITY SHUPPANBU, January 1994 (1994-01-01), pages 290 - 294
TSUTOMU ISHII: "Beer Jozo Gijutsu", SHOKUHIN SANGYO SHIMBUNSHA CO., LTD., 28 December 1999 (1999-12-28), pages 170 - 171, 278 - 280
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
Patent business corporation Alga patent firm (JP)
Patent business corporation Alga patent firm (JP)
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