RICE-FERMENTED BEER-TASTE BEVERAGE AD METHOD FOR MANUFACTURING SAME

WIPO Patent Application WO/2019/045029

A1

Disclosed is a rice-fermented beer-taste beverage having a rice-derived glucide as a fermentation raw material and not having a wheat-derived raw material as a fermentation raw material. In this rice-fermented beer-taste beverage, the ethyl acetate concentration and the isoamyl acetate concentration in the beverage satisfy any of the following conditions: (a) the ethyl acetate concentration is 5 mg/L to less than 7 mg/L, and the isoamyl acetate concentration is 1.2-5 mg/L; (b) the ethyl acetate concentration is 7 mg/L to less than 15 mg/L, and the isoamyl acetate concentration is 0.7-5 mg/L; or (c) the ethyl acetate concentration is 15 mg/L to less than 40 mg/L, and the isoamyl acetate concentration is 0.4-5 mg/L. This rice-fermented beer-taste beverage does not include gluten and has enhanced beer-like flavor.

JP2001231494	FLUORESCENT LUMP OF ICE AND DECORATIVE APPARATUS
JPH0937756	ALOE EXTRACT-CONTAINING BEER-LIKE BEVERAGE

TAKEMURA HITOSHI (JP)
MORIMOTO MUNENORI (JP)
YASUDA YOUKO (JP)
KUMASHIRO MINAKO (JP)
KOBAYASHI OSAMU (JP)
ONODA KOJI (JP)
MOCHIZUKI MAYURA (JP)

PCT/JP2018/032284

March 07, 2019

August 31, 2018

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KIRIN KK (JP)

C12C5/00; C12G3/02; C12C11/00

JP2014525257A	2014-09-29
JP2006325561A	2006-12-07
JPH10229868A	1998-09-02
JP2010051279A	2010-03-11

MAYER H. ET AL.: "Development of an all rice malt beer: A gluten free alternative", LWT - FOOD SCIENCE AND TECHNOLOGY, vol. 67, 2016, pages 67 - 73, XP029374468, ISSN: 0023-6438, DOI: doi:10.1016/j.lwt.2015.11.037

NAGAI Hiroshi et al. (JP)

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