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Title:
発酵ビールテイスト飲料、発酵ビールテイスト飲料の製造方法、及び、発酵ビールテイスト飲料の香味向上方法
Document Type and Number:
Japanese Patent JP7260259
Kind Code:
B2
Abstract:
To provide fermented beer taste beverage in which volume of taste is maintained (without reducing significantly), the off-flavor is reduced and refreshness of aftertaste is enhanced, a production method thereof, and a flavor improvement method of the fermented beer taste beverage.SOLUTION: A fermented beer taste beverage of the invention comprises a content of calcium of 15 mg/L or lower. The production method of the fermented beer taste beverage of the invention comprises a preparation step and a fermentation step, and in the preparation step, as preparation water, deionization treatment water is used. The flavor improvement method of the fermented beer taste beverage of the invention is the method for maintaining a volume of the taste of the fermented beer taste beverage and reducing the off-flavor to enhance refreshness of the aftertast. In the method, fermentation is performed after performing preparation using the deionization treatment water, as preparation water.SELECTED DRAWING: None

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Inventors:
Satoshi Tezaki
Kei Asada
Application Number:
JP2018120628A
Publication Date:
April 18, 2023
Filing Date:
June 26, 2018
Export Citation:
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Assignee:
Sapporo Breweries Ltd.
International Classes:
C12G3/021; C12C11/00; C12G3/026
Domestic Patent References:
JP2011135833A
JP2017216964A
JP2018023298A
JP2014166168A
JP2015107104A
JP2012513205A
JP2003245064A
JP2018068228A
JP2015139419A
Other References:
ビール醸造技術,日本,株式会社食品産業新聞社,1999年12月28日,p.75-86
富永一哉,野生ホップを使用したビールの試験醸造,北海道立食品加工研究センター報告,日本,1996年,第2号,p.121-124
No nasty flavours from brewing with ClO2-dosed liquor,Brewing & Distilling International,英国,1993年04月,vol.24,p.37-39
Attorney, Agent or Firm:
Patent Attorney Corporation Isono International Patent and Trademark Office



 
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