Title:
麦芽原料液又はビールテイスト飲料の製造方法、及び、麦芽原料液又はビールテイスト飲料の香味を向上させる方法
Document Type and Number:
Japanese Patent JP7428504
Kind Code:
B2
Abstract:
To provide a production method of a malt raw material liquid or a beer taste beverage having its flavor effectively improved and a method for effectively improving the flavor of a malt raw material liquid or a beer taste beverage.SOLUTION: A production method of a beer taste beverage includes: using roast malt prepared by roast treatment under the conditions that the time ratio of heating at 75°C or higher is 27% or less to total heating time; obtaining a malt raw material liquid by maintaining a mixed liquid prepared by mixing a raw material containing the roast malt with hot water at a first heating temperature of 52°C or higher and 63°C or lower and then at a second heating temperature higher than the first heating temperature; and producing a beer taste beverage from the malt raw material liquid.SELECTED DRAWING: None
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Inventors:
Takashi Iimurei
Rihito Nanamori
Weichiro Umemura
Yoshiro Tokizono
Rihito Nanamori
Weichiro Umemura
Yoshiro Tokizono
Application Number:
JP2019206733A
Publication Date:
February 06, 2024
Filing Date:
November 15, 2019
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
C12C7/01; A23L2/00; A23L2/38; C12C1/18; C12C7/04; C12G3/04
Domestic Patent References:
| JP2012513744A | ||||
| JP2005102690A | ||||
| JP2008017759A | ||||
| JP2017070232A | ||||
| JP9098765A |
Other References:
ビールの香味劣化を防ぐ麦芽製造法を開発「ビールの美味しさ」を持続させるビール製造技術研究の一環明年より順次、ビール原料に使用し、品質の高いビールの提供をすすめる,アサヒビール株式会社 ニュースリリース,2003年10月30日,pp.1-4,retrieved on 2023.11.27, retrieved from the internet,https://www.asahibeer.co.jp/news/2003/1030.html
砂糖類・でん粉情報,2018年,pp.2-5
砂糖類・でん粉情報,2018年,pp.2-5
Attorney, Agent or Firm:
Patent Attorney Corporation Haruka International Patent Office
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