JP6882879B2 - 発泡性飲料の製造方法及び発泡性飲料の泡特性を向上させる方法 - Google Patents
発泡性飲料の製造方法及び発泡性飲料の泡特性を向上させる方法 Download PDFInfo
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- 239000007788 liquid Substances 0.000 claims description 98
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 6
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 4
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 239000005909 Kieselgur Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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Images
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
Claims (4)
- 原料液に酵母を添加して調製された発酵液のアルコール発酵を行うことを含み、
前記アルコール発酵中に前記発酵液へのガスの通気を行うことによって、前記ガスの通気を行わない以外は同一の条件で製造される発泡性飲料に比べて大きなNIBEM値を有する発泡性飲料を製造する方法であって、
前記ガスは、空気及び酸素ガスからなる群より選択される1以上であり、
前記アルコール発酵の全時間に対して50%以上の時間、前記ガスの通気を行う、
発泡性飲料の製造方法。 - 原料液に酵母を添加して調製された発酵液のアルコール発酵を行うことを含み、
前記アルコール発酵中に前記発酵液へのガスの通気を行うことによって、前記ガスの通気を行わない以外は同一の条件で製造される発泡性飲料に比べて大きなNIBEM値を有する発泡性飲料を製造する方法であって、
前記ガスは、窒素ガス、炭酸ガス及びアルゴンガスからなる群より選択される1以上であり、
前記原料液への前記酵母の添加後50時間が経過する前に前記ガスの通気を開始し、前記アルコール発酵の全時間に対して50%以上の時間、前記ガスの通気を行う、
発泡性飲料の製造方法。 - 前記原料液への前記酵母の添加後1時間以上が経過した時点から、前記発酵液への前記ガスの通気を行う、請求項1又は2に記載の発泡性飲料の製造方法。
- 発泡性飲料の泡特性を向上させる方法であって、
原料液に酵母を添加して調製された発酵液のアルコール発酵を行うことを含む前記発泡性飲料の製造において、前記アルコール発酵中に前記発酵液へのガスの通気を行うことによって、前記発泡性飲料のNIBEM値を、前記ガスの通気を行わない以外は同一の条件で製造される発泡性飲料に比べて増加させる、方法。
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R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |