Title:
METHOD FOR MANUFACTURING EFFERVESCENT BEVERAGE
Document Type and Number:
WIPO Patent Application WO/2014/156735
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. A method for manufacturing an effervescent beverage, having a sugar-solution-preparation step for preparing a sugar solution, an amino acid addition step for adding proline to the sugar solution, and a boiling step for proline-added sugar solution, makes it possible to produce numerous flavor components contributing to the grain flavor of the effervescent beverage and to improve 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/JP2014/056965
Publication Date:
October 02, 2014
Filing Date:
March 14, 2014
Export Citation:
Assignee:
ASAHI BREWERIES LTD (JP)
International Classes:
C12C5/02; A23L2/00; C12C1/18; C12C5/00; C12G3/02
Foreign References:
| JP2006158268A | 2006-06-22 | |||
| JP2006262860A | 2006-10-05 | |||
| JP2009159882A | 2009-07-23 | |||
| JP2010124732A | 2010-06-10 | |||
| JPH10225287A | 1998-08-25 |
Attorney, Agent or Firm:
TSUJII Koichi et al. (JP)
辻居 Koichi (JP)
辻居 Koichi (JP)
Download PDF:
Previous Patent: LAMINATE, METHOD FOR PRODUCING LAMINATE AND MULTILAYER SUBSTRATE
Next Patent: METHOD FOR IMMOBILIZING AND RELEASING MICROORGANISM
Next Patent: METHOD FOR IMMOBILIZING AND RELEASING MICROORGANISM