Title:
飲料、飲料の製造方法及び難消化性グルカンを含む飲料のえぐ味を改善する方法
Document Type and Number:
Japanese Patent JP7078593
Kind Code:
B2
Abstract:
To provide: a beverage in which the harsh taste that is generated when blending indigestible glucan in a beverage is improved; a method for producing said beverage; and a method for improving harsh taste.SOLUTION: Provided are: a beverage containing indigestible glucan, mineral, and lactic acid, and in which the content of the lactic acid is 120 to 800 ppm in sourness degree; and furthermore, a beverage in which the content of lactic acid is 120 to 200 ppm in sourness degree, or a beverage in which the content of mineral is 5 to 1000 ppm with respect to the whole beverage.SELECTED DRAWING: None
Inventors:
Masanori Shirai
Tomohiro Sano
Tomohiro Sano
Application Number:
JP2019203299A
Publication Date:
May 31, 2022
Filing Date:
November 08, 2019
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
A23L2/52; A23L2/00; C12C5/02; C12G3/04
Domestic Patent References:
| JP2015104357A | ||||
| JP2013076044A |
Other References:
食品成分表2014 本表編,2014年,pp. 224-225
ビール中の有機酸に関する研究(第1報),醗酵工学雑誌,1963年,vol.41, no.1,p.10-14
日本讓造協會雑誌,1976年,vol.71, no.10,p.753-761, 第4章 有機酸および脂質
ビール中の有機酸に関する研究(第1報),醗酵工学雑誌,1963年,vol.41, no.1,p.10-14
日本讓造協會雑誌,1976年,vol.71, no.10,p.753-761, 第4章 有機酸および脂質
Attorney, Agent or Firm:
Yoshiki Hasegawa
Yoshinori Shimizu
Toshiaki Sakanishi
Yoshinori Shimizu
Toshiaki Sakanishi