Title:
発酵飲料、及び発酵飲料の後味改善方法
Document Type and Number:
Japanese Patent JP6867542
Kind Code:
B2
Abstract:
To provide a method for improving astringency of aftertaste in a fermented beverage having a small content of hop-derived ingredient such as iso-α-acid or the like or not containing the same and to provide a fermented beverage obtained by the method.SOLUTION: The fermented beverage has a bitterness value of 5 B.U. or less, contains 4-vinyl guaiacol and β-myrcene, has a 4-vinyl guaiacol concentration (x) and a β-myrcene concentration (y) which satisfy 10 ppb≤x≤200 ppb, 5 ppb≤y≤10,000 ppb and y≤66.48x and is a beer-like sparkling beverage. The method for improving the aftertaste of a fermented beverage comprises adjusting a fermented beverage having a bitterness value of 5 B.U. or less and being a beer-like sparkling beverage so as to have a 4-vinyl guaiacol concentration (x) and a β-myrcene concentration (y) which satisfy 10 ppb≤x≤200 ppb, 5 ppb≤y≤10,000 ppb and y≤66.48x.SELECTED DRAWING: None
Inventors:
Takuya Ohashi
Kenichiro Haruna
Shingo Nakagawaji
Kenichiro Haruna
Shingo Nakagawaji
Application Number:
JP2020152037A
Publication Date:
April 28, 2021
Filing Date:
September 10, 2020
Export Citation:
Assignee:
Asahi Breweries, Ltd.
International Classes:
C12C5/02; A23L2/00; A23L2/52; C12G3/06
Foreign References:
| WO2014119065A1 |
Other References:
J Food Sci Technol,2017年,Vol.54, No.7,p.2011-2019
Food Research International,2014年,Vol.57,p.196-202
Food Chemistry,2016年,Vol.197,p.161-167
Food Research International,2014年,Vol.57,p.196-202
Food Chemistry,2016年,Vol.197,p.161-167
Attorney, Agent or Firm:
Sumio Tanai
Makiko Otsuki
Makiko Otsuki