CN103484277B - 香味赋予剂及含有其的啤酒风味饮料 - Google Patents

香味赋予剂及含有其的啤酒风味饮料 Download PDF

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Publication number
CN103484277B
CN103484277B CN201310376415.4A CN201310376415A CN103484277B CN 103484277 B CN103484277 B CN 103484277B CN 201310376415 A CN201310376415 A CN 201310376415A CN 103484277 B CN103484277 B CN 103484277B
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CN
China
Prior art keywords
beer
compound group
flavor
fragrance
beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN201310376415.4A
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English (en)
Chinese (zh)
Other versions
CN103484277A (zh
Inventor
影山纪彦
乾隆子
高木大介
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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Publication of CN103484277A publication Critical patent/CN103484277A/zh
Application granted granted Critical
Publication of CN103484277B publication Critical patent/CN103484277B/zh
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
CN201310376415.4A 2007-12-14 2008-12-12 香味赋予剂及含有其的啤酒风味饮料 Expired - Fee Related CN103484277B (zh)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP2007-324044 2007-12-14
JP2007324044 2007-12-14
JP2008252555 2008-09-30
JP2008-252555 2008-09-30
CN200880117960.9A CN101878293B (zh) 2007-12-14 2008-12-12 香味赋予剂及含有其的啤酒风味饮料

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
CN200880117960.9A Division CN101878293B (zh) 2007-12-14 2008-12-12 香味赋予剂及含有其的啤酒风味饮料

Publications (2)

Publication Number Publication Date
CN103484277A CN103484277A (zh) 2014-01-01
CN103484277B true CN103484277B (zh) 2016-03-02

Family

ID=40795475

Family Applications (2)

Application Number Title Priority Date Filing Date
CN200880117960.9A Expired - Fee Related CN101878293B (zh) 2007-12-14 2008-12-12 香味赋予剂及含有其的啤酒风味饮料
CN201310376415.4A Expired - Fee Related CN103484277B (zh) 2007-12-14 2008-12-12 香味赋予剂及含有其的啤酒风味饮料

Family Applications Before (1)

Application Number Title Priority Date Filing Date
CN200880117960.9A Expired - Fee Related CN101878293B (zh) 2007-12-14 2008-12-12 香味赋予剂及含有其的啤酒风味饮料

Country Status (3)

Country Link
JP (1) JP5687426B2 (ja)
CN (2) CN101878293B (ja)
WO (1) WO2009078359A1 (ja)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101705007A (zh) * 2009-12-01 2010-05-12 盐城工学院 一种粉末状焦糖色素及其制作方法
JP5672773B2 (ja) * 2009-12-18 2015-02-18 不二製油株式会社 非発酵ビール風味炭酸飲料
CA2799945A1 (en) * 2010-05-19 2011-11-24 Suntory Holdings Limited Unfermented, non-alcoholic beer-taste beverages with foam stabilized
KR101602028B1 (ko) 2011-09-02 2016-03-17 산토리 홀딩스 가부시키가이샤 사포닌을 함유하는 맥주 테이스트 음료
WO2013080357A1 (ja) 2011-12-01 2013-06-06 アサヒビール株式会社 非発酵ビールテイスト飲料及びその製造方法
ITFI20120104A1 (it) * 2012-06-04 2013-12-05 Damor Farmaceutici Frazione saccaridica da grano, processo per l'isolamento ed uso.
JP5981235B2 (ja) * 2012-06-08 2016-08-31 長谷川香料株式会社 穀物含有飲食品用呈味改善剤
JP6442819B2 (ja) * 2013-09-11 2018-12-26 株式会社カネカ 麦由来の風味改良剤を含有する飲料
JP6431253B2 (ja) * 2013-09-11 2018-11-28 株式会社カネカ 食品用風味改良剤
JP5717830B2 (ja) * 2013-12-06 2015-05-13 アサヒビール株式会社 非発酵ビールテイスト飲料及びその製造方法
JP6320553B2 (ja) * 2014-10-23 2018-05-09 長谷川香料株式会社 飲食品用呈味改善剤
JP6746275B2 (ja) * 2015-02-17 2020-08-26 キリンホールディングス株式会社 低糖質ビールテイストアルコール飲料およびその製造方法
JP6198282B2 (ja) * 2015-10-01 2017-09-20 長谷川香料株式会社 加熱処理バニラエキスの製造方法
JP7249772B2 (ja) * 2018-12-19 2023-03-31 キリンホールディングス株式会社 麦芽香気を制御したビール風味発酵麦芽飲料
US20230048747A1 (en) * 2019-12-27 2023-02-16 Suntory Holdings Limited Non-alcoholic beer-flavored beverage, rich taste enhancing agent and sourness reducing agent for non-alcoholic beer-flavored beverages, and rich taste enhancing method and sourness reducing method for non-alcoholic beer-flavored beverages

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1671833A (zh) * 2002-07-25 2005-09-21 诺维信公司 糖化方法
CN1798829A (zh) * 2003-05-30 2006-07-05 三得利株式会社 使用分成各组成部分的麦芽制造麦芽饮料的方法
CN101084301A (zh) * 2004-12-16 2007-12-05 麒麟麦酒株式会社 色度、味道优异的发酵醇饮料及其制备方法

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Publication number Priority date Publication date Assignee Title
JP3513877B2 (ja) * 1993-02-12 2004-03-31 サントリー株式会社 ホップの抽出物及びその製造方法、及び芳香性の高いビールの製造方法
BR9609214A (pt) * 1995-06-06 1999-12-14 Miller Brewing Processos de preparação de uma bebida e de fabricação de cerveja, cerveja flavorizada, bebida com sabor de l·pulo e agente flavorizante
WO2002032231A1 (en) * 2000-10-19 2002-04-25 Edens, Luppo Protein hydrolysates
JP2005118015A (ja) * 2003-10-20 2005-05-12 Sanei Gen Ffi Inc 黒豆抽出物及びその調製方法
JP2005348677A (ja) * 2004-06-11 2005-12-22 Sapporo Breweries Ltd 醸造原料用加工大麦の製造方法、醸造原料用加工大麦、麦汁の製造方法、麦芽アルコール飲料の製造方法及び麦芽アルコール飲料の真性発酵度を向上させる方法
JP2007300843A (ja) * 2006-05-10 2007-11-22 Sapporo Breweries Ltd 発泡性アルコール飲料の着色用加工大麦及び着色剤並びに発泡性アルコール飲料の製造方法。
CA2653809C (en) * 2006-05-19 2014-07-22 Heineken Supply Chain B.V. A method of producing a bright, yeast fermented beverage

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1671833A (zh) * 2002-07-25 2005-09-21 诺维信公司 糖化方法
CN1798829A (zh) * 2003-05-30 2006-07-05 三得利株式会社 使用分成各组成部分的麦芽制造麦芽饮料的方法
CN101084301A (zh) * 2004-12-16 2007-12-05 麒麟麦酒株式会社 色度、味道优异的发酵醇饮料及其制备方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Effect of heat treatment on the antioxidant activity,color, and free phenolic acid profile of malt;Ellzabeth .l et al;《Journal of agricultural and food chemistry》;20070808;第55卷;6539-6546 *
麦芽焙烤过程中美拉德反应对麦芽特性的影响;潘宗杰;《啤酒科技》;20070331(第3期);第61-65页 *

Also Published As

Publication number Publication date
JP5687426B2 (ja) 2015-03-18
JPWO2009078359A1 (ja) 2011-04-28
CN103484277A (zh) 2014-01-01
WO2009078359A1 (ja) 2009-06-25
CN101878293B (zh) 2014-09-17
CN101878293A (zh) 2010-11-03

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Granted publication date: 20160302

Termination date: 20191212

CF01 Termination of patent right due to non-payment of annual fee