| Document |
Document Title |
|
JP2023168992A |
To provide a beer-flavored fermented alcoholic beverage with reduced stinging sourness.A beer-flavored fermented alcoholic beverage comprises ethanol and 1-propanol. The ratio of the 1-propanol concentration (mg/L) to the ethanol concent...
|
|
JP2023549539A |
Provided herein are genetically modified genes that recombinantly express a gene encoding an alcohol-O-acyltransferase (AAT) enzyme and a gene encoding a fatty acid synthase alpha subunit (FAS2) enzyme. yeast cells. Also provided are met...
|
|
JP2023168481A |
To provide a low-glucide beer-taste fermented alcoholic beverage having a new flavor with a beer-like soft and smooth texture in which the long-lasting taste is recognized, and a method for producing the beverage.According to the present...
|
|
JP2023167175A |
To provide a beer-taste beverage with reduced sourness and an enhanced fruit juice sensation, a method for producing a beer-taste beverage, and a method for improving a flavor of a beer-taste beverage, achieving reduced sourness and an e...
|
|
JP7385433B2 |
To provide a sparkling alcoholic beverage having a light color and light drinking feeling, which secures resemblance to beer without losing palatability, though having a rich taste.A sparkling alcoholic beverage contains 50 to 450 ppm of...
|
|
JP7384573B2 |
To provide a novel packaged beverage.In a packaged beverage, the content (X) of 2-aminoacetophenone is 0.8 mass ppm or more.SELECTED DRAWING: None
|
|
JP7382931B2 |
Disclosed is a beer-taste beverage that satisfies at least one condition selected from the group consisting of: (a) the concentration of 1-phenyl-3-buten-1-one is at least 10 ppb; (b) the concentration of trans-2-hexenal is at least 5 pp...
|
|
JP2023165381A |
To provide a foamable malt beverage with improved foam retentivity.A foamable malt beverage production method with improved foam retentivity is provided. In its production process, a malt lipase inhibitor is added in the first stage of a...
|
|
JP7378463B2 |
The invention pertains to a beer having an ethanol content of 0-1.0 vol. %, comprising at least 0.001 μg/l eth-yl-2-methylpentanoate (EMP). It has been found that EMP has a strong wort-flavor masking effect. A beer of the invention has ...
|
|
JP7377595B2 |
To provide a beverage in which the bitterness of the top is enhanced while the content of a bittering agent is maintained.A beverage contains indigestible glucan, and at least one bittering agent selected from naringin, caffeine, Artemis...
|
|
JP2023164571A |
To provide beer having improved foam stability, and methods for improving foam stability of beer.The present invention is directed to beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has ...
|
|
JP7377647B2 |
To provide a beer-taste beverage that has reduced bitterness of aftertaste and reduced harshness of carbonic acid and has increased fresh orange-like aroma, to provide a method for producing a beer-taste beverage and to provide a method ...
|
|
JP2023164570A |
To provide beer having improved foam stability, and methods for improving foam stability of beer.The present invention is directed to beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has ...
|
|
JP2023163846A |
To provide a carbonated beverage which masks an ethanol smell and inhibits an unsuitable solvent odor.A carbonated beverage contains 0.1 mass ppm or less of iso-α-acid and 1.0 μg/L or more and less than 200 μg/L of γ-butyrolactone.SE...
|
|
JP7376984B2 |
To provide a beer taste beverage, in which the outstanding sweetness and stickiness are suppressed, thereby less miscellaneous taste left behind and excellent in sharpness.The beer taste beverage is provided that contains a carbohydrate ...
|
|
JP2023161030A |
To provide a beer-taste beverage frozen body that is less likely to weaken the flavor of a source beverage at the end of thawing.The present invention provides a frozen body of a beer-taste beverage non-foamable intermediate liquid.SELEC...
|
|
JP7372420B1 |
[Problem] To provide a beer-taste beverage with a high alcohol content and improved smoothness and drinkability. [Solution] A beer-taste beverage having an alcohol content of 10 v/v% or more, an ethyl caproate content of 0.7 mg/L or more...
|
|
JP7372421B1 |
An object of the present invention is to provide a beer-taste beverage with a high alcohol content and with reduced sour taste and sour odor. [Solution] A beer-taste beverage with an alcohol content of 8v/v% or more and a pyrazine conten...
|
|
JP7368585B1 |
[Problem] To provide a fermented beer-taste beverage in which off-flavor derived from wheat is suppressed even though it is brewed with highland wort extract made from malt, and a method for producing the same. [Solution] A preparation p...
|
|
JP7366138B2 |
A composition for foodstuff, having a mass ratio of a total content of D-isoleucine, D-leucine, and D-valine to the content of D-alanine (D-isoleucine, D-leucine, and D-valine / D-alanine) of 0.1 or more. The composition of the present i...
|
|
JP7366308B1 |
[Problem] To provide a fragrance compound that has different properties such as imparting a natural, authentic, and luxurious fragrance, and imparting fragrance sustainability. Epidihydrocalanone represented by the following formula (1) ...
|
|
JP7365450B2 |
To provide a beer taste beverage that has a low carbohydrate content with an odor of isoamyl acetate reduced.A beer taste beverage in which a malt content in the raw material is 50 mass% or more, a carbohydrate content is less than 2.0 g...
|
|
JP7364772B1 |
[Problem] To provide a beer-like sparkling beverage that is low in carbohydrates but has reduced off-flavors and tastes derived from sotolon. [Solution] The carbohydrate concentration is 1.5 g/100 mL or less, contains sotolon and 3-merca...
|
|
JP7364771B1 |
[Problem] To provide a beer-like sparkling beverage that has reduced off-flavors and tastes derived from dimethylsulfone, despite being low in carbohydrates. [Solution] The carbohydrate concentration is 1.5g/100mL or less, contains dimet...
|
|
JP7362715B2 |
To provide low-glucide beer-taste fermented alcoholic beverage having new flavor with beer-like soft and smooth texture in which long-lasting taste is recognized, and a method for producing the beverage.According to the present invention...
|
|
JP7362963B1 |
[Problem] There is a need for a beer-taste beverage that meets health needs, which suppresses the astringent taste that is unsuitable for beer-taste beverages, and has an improved refreshing citrus-like aroma. [Solution] The sugar conten...
|
|
JP7362962B1 |
[Problem] There is a need for a beer-taste beverage that meets health needs, has suppressed astringent taste that is unsuitable for beer-taste beverages, and has an improved, suitable, gorgeous aroma. [Solution] The carbohydrate content ...
|
|
JP7362961B1 |
[Problem] There is a need for a beer-taste beverage that meets health needs, which suppresses the astringent taste that is unsuitable for beer-taste beverages, and which has a suitable thickness of taste. [Solution] A beer-taste beverage...
|
|
JP2023152700A |
To provide a beer taste beverage that can respond, for example, to a need for a low-alcohol beer-taste beverage having appropriate robust drinking feel.Provided is a beer taste beverage, which is a beer taste beverage that has an alcohol...
|
|
JP2023150926A |
To provide a beer-taste beverage with a reduced immature odor.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a heptanal content of 0.1 mass ppb or more and 3.8 mass ppb or less.SELECTED DRAWING:...
|
|
JP2023150079A |
To provide a beer-taste alcoholic beverage that has reduced purine levels but retains a barley-derived taste, and offers a better aftertaste quality.A beer-taste alcoholic beverage has a purine content of 2.0 mg/100 mL or less and contai...
|
|
JP2023150923A |
To provide a beer-taste beverage with a reduced wort odor.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a 2-methylbutanal content of 0.1 mass ppb or more and 2.8 mass ppb or less.SELECTED DRAWI...
|
|
JP2023150922A |
To provide a beer-taste beverage with a refreshing aftertaste.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and an isobutyl aldehyde content of 0.1 mass ppb or more and 13 mass ppb or less.SELECTED...
|
|
JP2023150925A |
To provide a beer-taste beverage with a reduced honey-like odor.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a phenyl acetaldehyde content of 0.1 mass ppb or more and 65 mass ppb or less.SELEC...
|
|
JP2023150924A |
To provide a beer-taste beverage with a reduced cheese-like odor.A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a 3-methylbutanal content of 0.1 mass ppb or more and 8 mass ppb or less.SELECTED ...
|
|
JP2023146959A |
To provide a beer purine body adsorbent that contains an acid-treated product of dioctahedral type smectite-based clay and that has excellent adsorption properties for purine bodies and has a small amount of iron ion elution.The present ...
|
|
JP2023145799A |
To provide a novel packaged beverage.In the packaged beverage, the content (X) of 2-aminoacetophenone is 0.8 mass ppb or more.SELECTED DRAWING: None
|
|
JP7359768B2 |
The present invention relates to barley plant or a part thereof, wherein the kernels of said barley plant have a reduced (1,3;1,4)-β-glucan content. The barley plant may carry a mutation in the CslF6 gene, wherein said mutated CslF6 gen...
|
|
JP2023145804A |
To provide a beer taste beverage that includes malt and/or un-germinated wheat as a part of raw materials, the beverage having a reduced unfavorable taste derived from the raw materials.There is provided a beer taste beverage that includ...
|
|
JP2023142898A |
To provide a beverage with excellent depth, body, and richness.A beverage has a γ-nonalactone content of 0.4 mg/L or more.SELECTED DRAWING: None
|
|
JP2023144063A |
To provide a beer taste beverage, in which the outstanding sweetness and stickiness are suppressed, thereby less miscellaneous taste left behind and excellent in sharpness.The beer taste beverage is provided that contains a carbohydrate ...
|
|
JP7356348B2 |
A method of germinating cereal grains includes: steeping cereal grains in water to obtain steeped cereal grains having average moisture content of 36 wt% to 55 wt%; adding a steviol glycoside to the steeped cereal grains to form a mixtur...
|
|
JP2023542003A |
The present invention is a method for producing beer with an ethanol content of 0 to 3.0% ABV, comprising the in situ fermentation production of a gluconate component selected from gluconic acid, gluconate esters, glucono delta-lactone, ...
|
|
JP2023139209A |
To provide a beer-taste beverage that has enhanced after-taste, and to provide a method for producing the same.Said beer-taste beverage is obtained by having a beer-taste beverage in which at least one condition selected from the group c...
|
|
JP2023139255A |
To provide methods for preparing cereal-based beverages.The present invention provides, for example, methods for steeping and germination of cereal grains under continuous aeration. Particularly, the present invention provides methods fo...
|
|
JP2023139208A |
To provide a beer-taste beverage that has enhanced after-taste, and to provide a method for producing the same.Said beer-taste beverage is obtained by having a beer-taste beverage in which at least one condition selected from the group c...
|
|
JP7352404B2 |
To provide a beer taste beverage frozen body hardly deteriorating flavor of a source beverage in an end of melting when the beer taste beverage frozen body is added to the source beverage.A frozen body of a beer taste beverage non-foamab...
|
|
JP7351998B1 |
The present invention provides a fermented beer-taste beverage in which unpleasant flavor derived from succinic acid is suppressed despite the high concentration of succinic acid, and a method for producing the same. [Solution] A prepara...
|
|
JP7349259B2 |
To provide a beer taste beverage that prevents the occurrence of a sunlight odor, and has an excellent aftertaste after drinking.A beer taste beverage has an iso α acid content of 0.1 mass ppm or less, contains ethyl acetate, and contai...
|
|
JP2023132525A |
To provide a fermentation beer-like sparkling drink having a beer-like strong taste in spite of low alcohol concentration and an odor of oxidation degradation suppressed, and a production method thereof.A fermentation beer-like sparkling...
|
