Title:
Fermentation malt drink
Document Type and Number:
Japanese Patent JP6282463
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a fermented malt beverage having a low utilization ratio of malt to fermentation raw materials, and both of satisfactory sourness and an elegant fragrance regardless of low malt off-flavor.SOLUTION: The fermented malt beverage: has less than 25 mass% ratio of malt to fermentation raw materials, 800-1,200 mg/L of the total content of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, and 4-8 ppb linalool content as an embodiment; has 900-1,100 mg/L of the total content of the above-mentioned organic acids as another embodiment; has 6-8 ppb linalool content as a different embodiment; is obtained by using hop as a raw material as a separate embodiment; and contains one or more organic acids, which are selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, or linalool as a raw material thereof as a discrete embodiment.
Inventors:
Koichiro Takahashi
Application Number:
JP2013271406A
Publication Date:
February 21, 2018
Filing Date:
December 27, 2013
Export Citation:
Assignee:
Asahi Breweries, Ltd.
International Classes:
C12C5/02; C12G3/02
Domestic Patent References:
| JP2011036129A | ||||
| JP2012125205A | ||||
| JP2010079778A1 | ||||
| JP2012105592A | ||||
| JP11318425A | ||||
| JP2013123401A | ||||
| JP2007006749A | ||||
| JP2008109861A | ||||
| JP2011217706A | ||||
| JP2013077292A1 |
Other References:
岸本徹,ビールに特徴的な香りを付与するホップ由来香気成分,日本醸造協会誌,日本,2009年,104巻、3号,P157-169
Attorney, Agent or Firm:
Sumio Tanai
Masatake Shiga
Makiko Otsuki
Masatake Shiga
Makiko Otsuki
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