Title:
EFFERVESCENT BEVERAGE AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2014/156333
Kind Code:
A1
Abstract:
Provided is a method for manufacturing an effervescent beverage having an improved grain flavor irrespective of the malt content of a raw material in the effervescent beverage. Also provided is an effervescent beverage having an improved grain flavor. A method for manufacturing an effervescent beverage, having a sugar-solution-preparation step for preparing a sugar solution, a pH-adjusting step for adjusting the pH of the sugar solution to 5.8 or higher, and a boiling step for boiling the pH-adjusted sugar solution, makes it possible to increase the pH of the sugar solution during boiling, and produce numerous flavor components contributing to the grain flavor of the effervescent beverage. The effervescent beverage will accordingly have an improved grain flavor irrespective of the malt content of the raw materials.
Inventors:
KANAYAMA SHOKO (JP)
KOBAYASHI MINORU (JP)
YAKO NANA (JP)
KOBAYASHI MINORU (JP)
YAKO NANA (JP)
Application Number:
PCT/JP2014/052937
Publication Date:
October 02, 2014
Filing Date:
February 07, 2014
Export Citation:
Assignee:
ASAHI BREWERIES LTD (JP)
International Classes:
C12C5/00; A23L2/00
Domestic Patent References:
| WO2012077212A1 | 2012-06-14 |
Foreign References:
| JP2003169657A | 2003-06-17 | |||
| JPH08116956A | 1996-05-14 |
Other References:
WALKER J ET AL.: "Colour in beer", BREWERS GUILD JOUR., vol. 38, no. 452, 1952, pages 230 - 242
MOLL M ET AL.: "pH control in the brewery", CEREVISIA, vol. 29, no. 4, 2005, pages 199 - 210
MOLL M ET AL.: "pH control in the brewery", CEREVISIA, vol. 29, no. 4, 2005, pages 199 - 210
Attorney, Agent or Firm:
TSUJII Koichi et al. (JP)
辻居 Koichi (JP)
辻居 Koichi (JP)
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