JP7759329B2 - 泡保持性発酵麦芽飲料の製造方法 - Google Patents

泡保持性発酵麦芽飲料の製造方法

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Publication number
JP7759329B2
JP7759329B2 JP2022547520A JP2022547520A JP7759329B2 JP 7759329 B2 JP7759329 B2 JP 7759329B2 JP 2022547520 A JP2022547520 A JP 2022547520A JP 2022547520 A JP2022547520 A JP 2022547520A JP 7759329 B2 JP7759329 B2 JP 7759329B2
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JP
Japan
Prior art keywords
foam
retaining
fermented malt
wort
malt 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.)
Active
Application number
JP2022547520A
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English (en)
Japanese (ja)
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JPWO2022054648A1 (https=
Inventor
啓介 岡田
舞子 日野出
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.)
Asahi Breweries Ltd
Original Assignee
Asahi Breweries 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
Application filed by Asahi Breweries Ltd filed Critical Asahi Breweries Ltd
Publication of JPWO2022054648A1 publication Critical patent/JPWO2022054648A1/ja
Priority to JP2025171795A priority Critical patent/JP2026001231A/ja
Application granted granted Critical
Publication of JP7759329B2 publication Critical patent/JP7759329B2/ja
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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
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
JP2022547520A 2020-09-10 2021-08-31 泡保持性発酵麦芽飲料の製造方法 Active JP7759329B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2025171795A JP2026001231A (ja) 2020-09-10 2025-10-10 泡保持性発酵麦芽飲料

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2020152209 2020-09-10
JP2020152209 2020-09-10
PCT/JP2021/031980 WO2022054648A1 (ja) 2020-09-10 2021-08-31 泡保持性発酵麦芽飲料の製造方法

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2025171795A Division JP2026001231A (ja) 2020-09-10 2025-10-10 泡保持性発酵麦芽飲料

Publications (2)

Publication Number Publication Date
JPWO2022054648A1 JPWO2022054648A1 (https=) 2022-03-17
JP7759329B2 true JP7759329B2 (ja) 2025-10-23

Family

ID=80631653

Family Applications (2)

Application Number Title Priority Date Filing Date
JP2022547520A Active JP7759329B2 (ja) 2020-09-10 2021-08-31 泡保持性発酵麦芽飲料の製造方法
JP2025171795A Pending JP2026001231A (ja) 2020-09-10 2025-10-10 泡保持性発酵麦芽飲料

Family Applications After (1)

Application Number Title Priority Date Filing Date
JP2025171795A Pending JP2026001231A (ja) 2020-09-10 2025-10-10 泡保持性発酵麦芽飲料

Country Status (2)

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JP (2) JP7759329B2 (https=)
WO (1) WO2022054648A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116064200A (zh) * 2022-12-29 2023-05-05 青岛啤酒股份有限公司 全麦无糖啤酒的制备工艺及所得产品

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006223299A (ja) 2005-01-20 2006-08-31 Sapporo Breweries Ltd 発泡アルコール飲料の製造方法及びその方法を用いて製造された発泡アルコール飲料
WO2011052483A1 (ja) 2009-10-27 2011-05-05 サッポロビール株式会社 発泡性飲料及びその製造方法
WO2014196265A1 (ja) 2013-06-03 2014-12-11 アサヒビール株式会社 発酵麦芽飲料及びその製造方法
JP2018186775A (ja) 2017-05-09 2018-11-29 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の甘味のキレを改善する方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006223299A (ja) 2005-01-20 2006-08-31 Sapporo Breweries Ltd 発泡アルコール飲料の製造方法及びその方法を用いて製造された発泡アルコール飲料
WO2011052483A1 (ja) 2009-10-27 2011-05-05 サッポロビール株式会社 発泡性飲料及びその製造方法
WO2014196265A1 (ja) 2013-06-03 2014-12-11 アサヒビール株式会社 発酵麦芽飲料及びその製造方法
JP2018186775A (ja) 2017-05-09 2018-11-29 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の甘味のキレを改善する方法

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
Dreyer et al.，Yeast Proteinase In Beer，Carlsberg Res. Commun.，Vol. 48, ，1983年，pp. 249-253
Hans Michael Esslinger，Handbook of Brewing，2009年，p. 160，ISBN: 978-3-527-31674-8
Hubert Verachtert et al.，Yeast: Biotechnology and Biocatalysis，米国，MARCEL DEKKER, INC.，1990年，pp. 150-151
三菱ケミカル株式会社フード・ヘルスケア事業部，コクラーゼ(TM) | 酵素剤，インターネット [online]，<URL: https://www.mfc.co.jp/product/kouso/kokulase/index.html>，[検索日 2025.06.19]
平成18年度「関東東海北陸農業」研究成果情報，麦芽蛋白質分解が過剰になりやすいビール大麦の特徴，インターネット [online]，2006年，<URL: https://www.naro.affrc.go.jp/org/narc/seika/kanto18/10/18_10_33.html >，[検索日 2025.06.19]
酵素利用技術大系 基礎・解析から改変・高機能化・産業利用まで，日本，株式会社エヌ・ティー・エス，2010年04月16日，p. 770

Also Published As

Publication number Publication date
WO2022054648A1 (ja) 2022-03-17
JP2026001231A (ja) 2026-01-06
JPWO2022054648A1 (https=) 2022-03-17

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