Title:
FERMENTED BEER-LIKE EFFERVESCENT BEVERAGE AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2023/171157
Kind Code:
A1
Abstract:
The present invention provides: a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v% and a phosphoric acid concentration of 250-500 ppm by mass; a method for manufacturing a fermented beer-like effervescent beverage in which the alcohol concentration is adjusted to 1-4 v/v%, and a phosphoric acid is added to adjust the phosphoric acid concentration to 280-500 ppm by mass; and a method for improving the flavor of a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v% by masking an oxidative degradation odor thereof, wherein the phosphoric acid concentration of the beverage is adjusted to 280-500 ppm by mass.
Inventors:
MATSUURA RYO (JP)
Application Number:
PCT/JP2023/002020
Publication Date:
September 14, 2023
Filing Date:
January 24, 2023
Export Citation:
Assignee:
ASAHI GROUP HOLDINGS LTD (JP)
ASAHI BREWERIES LTD (JP)
ASAHI BREWERIES LTD (JP)
International Classes:
C12C5/02
Domestic Patent References:
| WO2016035764A1 | 2016-03-10 | |||
| WO2016035763A1 | 2016-03-10 | |||
| WO2019193676A1 | 2019-10-10 | |||
| WO2019193675A1 | 2019-10-10 |
Foreign References:
| JP2019110787A | 2019-07-11 |
Other References:
YAMAZAKI HIROYASU, SAYAKA NAKAHIRA, MARIKO MICHIMOTO, TAKAKO YAMAGUCHI : "Study on the lonic Components in Foodstuff (I): Effect of Phosphoric Anion on the Taste of Beer ", JAPANESE JOURNAL OF FOOD CHEMISTRY AND SAFETY, vol. 4, no. 1, 25 August 1997 (1997-08-25), pages 33 - 36, XP093091651, DOI: 10.18891/jjfcs.4.1_33
Attorney, Agent or Firm:
NISHIZAWA Kazuyoshi et al. (JP)
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