JP2022140798A5 - - Google Patents

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Publication number
JP2022140798A5
JP2022140798A5 JP2022125653A JP2022125653A JP2022140798A5 JP 2022140798 A5 JP2022140798 A5 JP 2022140798A5 JP 2022125653 A JP2022125653 A JP 2022125653A JP 2022125653 A JP2022125653 A JP 2022125653A JP 2022140798 A5 JP2022140798 A5 JP 2022140798A5
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Japan
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concentration
beer
fermented alcoholic
taste fermented
alcoholic beverage
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JP2022125653A
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Japanese (ja)
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JP7499002B2 (en
JP2022140798A (en
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Priority claimed from JP2017228734A external-priority patent/JP7467808B2/en
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Priority to JP2022125653A priority Critical patent/JP7499002B2/en
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Publication of JP2022140798A5 publication Critical patent/JP2022140798A5/ja
Priority to JP2024086799A priority patent/JP2024101016A/en
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Claims (9)

ビールテイスト発酵アルコール飲料であって、飲料中のプリン体濃度が３．０ｍｇ／１００ｍＬ以下であり、かつ、飲料中のオリジナルエキス濃度（ＯＥ濃度）（°Ｐ）に対する飲料中のクエン酸濃度（ｍｇ／Ｌ）の比率（クエン酸濃度（ｍｇ／Ｌ）／ＯＥ濃度（°Ｐ））が８～３０である、ビールテイスト発酵アルコール飲料（但し、吸着剤処理によりプリン体濃度を低減したビールテイスト発酵アルコール飲料を除く）。 A beer-taste fermented alcoholic beverage with a purine concentration of 3.0 mg/100 mL or less, and a citric acid concentration (mg /L) ratio (citric acid concentration (mg/L) / OE concentration (°P)) is 8 to 30, beer-taste fermented alcoholic beverages (however, beer-taste fermented alcoholic beverages with reduced purine concentration by adsorbent treatment (excluding alcoholic beverages) . プリン体濃度が２．６ｍｇ／１００ｍＬ以下である、請求項１に記載のビールテイスト発酵アルコール飲料。The beer-taste fermented alcoholic beverage according to claim 1, wherein the purine concentration is 2.6 mg/100 mL or less. プリン体濃度が０．５ｍｇ／１００ｍＬ未満である、請求項１または２に記載のビールテイスト発酵アルコール飲料。The beer-taste fermented alcoholic beverage according to claim 1 or 2, wherein the purine concentration is less than 0.5 mg/100 mL. クエン酸濃度（ｍｇ／Ｌ）／ＯＥ濃度（°Ｐ）が８～２０である、請求項１～３のいずれか一項に記載のビールテイスト発酵アルコール飲料。The beer-taste fermented alcoholic beverage according to any one of claims 1 to 3, wherein the citric acid concentration (mg/L)/OE concentration (°P) is 8-20. 麦芽および／または未発芽の麦類を少なくとも原料の一部とする、請求項１～４のいずれか一項に記載のビールテイスト発酵アルコール飲料。The beer-taste fermented alcoholic beverage according to any one of claims 1 to 4, wherein malt and/or ungerminated barley is used as at least a part of raw materials. 麦芽として少なくとも小麦麦芽を使用する、請求項５に記載のビールテイスト発酵アルコール飲料。The beer-taste fermented alcoholic beverage according to claim 5, wherein at least wheat malt is used as malt. アルコールを原料としない、請求項１～６のいずれか一項に記載のビールテイスト発酵アルコール飲料。The beer-taste fermented alcoholic beverage according to any one of claims 1 to 6, which does not use alcohol as a raw material. ＯＥ濃度（°Ｐ）が２～１４である、請求項１～７のいずれか一項に記載のビールテイスト発酵アルコール飲料。The beer-taste fermented alcoholic beverage according to any one of claims 1 to 7, which has an OE concentration (°P) of 2 to 14. ビールテイスト発酵アルコール飲料の製造方法であって、少なくとも小麦麦芽が配合された麦汁を発酵させる工程を含んでなり、製造された飲料中のプリン体濃度が３．０ｍｇ／１００ｍＬ以下であり、かつ、製造された飲料中のオリジナルエキス濃度（ＯＥ濃度）（°Ｐ）に対する製造された飲料中のクエン酸濃度（ｍｇ／Ｌ）の比率（クエン酸濃度／ＯＥ濃度）が８～３０である、ビールテイスト発酵アルコール飲料の製造方法（但し、吸着剤処理によりプリン体濃度を低減するビールテイスト発酵アルコール飲料の製造方法を除く）。A method for producing a beer-taste fermented alcoholic beverage, comprising a step of fermenting wort containing at least wheat malt, wherein the purine body concentration in the produced beverage is 3.0 mg/100 mL or less, and , The ratio of the citric acid concentration (mg / L) in the manufactured beverage to the original extract concentration (OE concentration) (°P) in the manufactured beverage (citric acid concentration / OE concentration) is 8 to 30. A method for producing a beer-taste fermented alcoholic beverage (excluding a method for producing a beer-taste fermented alcoholic beverage in which the purine concentration is reduced by treatment with an adsorbent).
JP2022125653A 2017-11-29 2022-08-05 Beer-flavored fermented alcoholic beverage and its manufacturing method Active JP7499002B2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2022125653A JP7499002B2 (en) 2017-11-29 2022-08-05 Beer-flavored fermented alcoholic beverage and its manufacturing method
JP2024086799A JP2024101016A (en) 2017-11-29 2024-05-29 Beer-taste fermented alcoholic drink and its production method

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Application Number Priority Date Filing Date Title
JP2017228734A JP7467808B2 (en) 2017-11-29 2017-11-29 Beer-flavored fermented alcoholic beverage and its manufacturing method
JP2022125653A JP7499002B2 (en) 2017-11-29 2022-08-05 Beer-flavored fermented alcoholic beverage and its manufacturing method

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JP2024086799A Division JP2024101016A (en) 2017-11-29 2024-05-29 Beer-taste fermented alcoholic drink and its production method

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JP2022140798A JP2022140798A (en) 2022-09-27
JP2022140798A5 true JP2022140798A5 (en) 2023-08-25
JP7499002B2 JP7499002B2 (en) 2024-06-13

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JP2017228734A Active JP7467808B2 (en) 2017-11-29 2017-11-29 Beer-flavored fermented alcoholic beverage and its manufacturing method
JP2022125653A Active JP7499002B2 (en) 2017-11-29 2022-08-05 Beer-flavored fermented alcoholic beverage and its manufacturing method
JP2024086799A Pending JP2024101016A (en) 2017-11-29 2024-05-29 Beer-taste fermented alcoholic drink and its production method

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JP7467808B2 (en) * 2017-11-29 2024-04-16 キリンホールディングス株式会社 Beer-flavored fermented alcoholic beverage and its manufacturing method

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CN1563321A (en) * 2004-03-24 2005-01-12 江苏大富豪啤酒有限公司 Production method of low-purine beer
CN101948719B (en) * 2010-09-26 2013-03-06 燕京啤酒(桂林漓泉)股份有限公司 Low purine beer and preparation method thereof
JP6480128B2 (en) * 2013-10-23 2019-03-06 サッポロビール株式会社 Alcohol improvement method for beer-taste beverages
JP6267082B2 (en) * 2014-09-01 2018-01-24 サントリーホールディングス株式会社 Beer taste alcoholic beverage
JP7467808B2 (en) 2017-11-29 2024-04-16 キリンホールディングス株式会社 Beer-flavored fermented alcoholic beverage and its manufacturing method

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