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Patent Searching and Data


Title:
FERMENTED MALT BEVERAGE IMPARTED WITH HERBAL FLAVOR OR FRUITY FLAVOR
Document Type and Number:
WIPO Patent Application WO/2013/094134
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for producing a fermented malt beverage capable of stably imparting a sufficiently strong herbal flavor or fruity flavor to the fermented malt beverage, and a fermented malt beverage that has been imparted with a sufficiently strong herbal flavor or fruity flavor. In the production of a fermented malt beverage using hops, the fermented malt beverage imparted with an herbal flavor or fruity flavor is produced by adjusting the content of herbal flavor components or fruity flavor components derived from hops, and the content of fermentation products that mask these herbal flavor components or fruity flavor components, in the beverage so as to increase the ratio of herbal flavor components or fruity flavor components in relation to the content of the fermentation products.

Inventors:
TAKEMURA HITOSHI (JP)
MURAKAMI ATSUSHI (JP)
SANO RYOKO (JP)
KAWASAKI YUMIKO (JP)
Application Number:
PCT/JP2012/007779
Publication Date:
June 27, 2013
Filing Date:
December 04, 2012
Export Citation:
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Assignee:
KIRIN BREWERY (JP)
International Classes:
C12C11/00; C12G3/02
Other References:
IRWIN AJ: "Varietal Dependence of Hop Flavour Volatiles in Lager", J. INST. BREW., vol. 95, 1989, pages 185 - 194
VAN OPSTAELE F ET AL.: "Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers", J. INST. BREW., vol. 116, no. 4, 2010, pages 445 - 458
PEACOCK VE ET AL.: "Hop Aroma in American Beer", J. AGRIC. FOOD CHEM., vol. 28, 1980, pages 774 - 777
Attorney, Agent or Firm:
HIROTA, Masanori et al. (JP)
Masaki Hirota (JP)
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Claims: