WO2010079634A1 - 酸味が低減・緩和された未発酵のビール風味麦芽飲料およびその製造方法 - Google Patents
酸味が低減・緩和された未発酵のビール風味麦芽飲料およびその製造方法 Download PDFInfo
- Publication number
- WO2010079634A1 WO2010079634A1 PCT/JP2009/064660 JP2009064660W WO2010079634A1 WO 2010079634 A1 WO2010079634 A1 WO 2010079634A1 JP 2009064660 W JP2009064660 W JP 2009064660W WO 2010079634 A1 WO2010079634 A1 WO 2010079634A1
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- WIPO (PCT)
- Prior art keywords
- beverage
- beer
- acid
- concentration
- wort
- Prior art date
Links
- 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 title claims abstract description 22
- 235000013405 beer Nutrition 0.000 title abstract description 20
- 238000004519 manufacturing process Methods 0.000 title abstract description 17
- 239000000796 flavoring agent Substances 0.000 title abstract description 9
- 235000019634 flavors Nutrition 0.000 title abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 53
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 50
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 75
- 235000013361 beverage Nutrition 0.000 claims description 73
- 235000021577 malt beverage Nutrition 0.000 claims description 55
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 46
- 235000013922 glutamic acid Nutrition 0.000 claims description 46
- 239000004220 glutamic acid Substances 0.000 claims description 46
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 42
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 37
- 235000004279 alanine Nutrition 0.000 claims description 37
- 239000001384 succinic acid Substances 0.000 claims description 36
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 23
- 239000004471 Glycine Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000004615 ingredient Substances 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 8
- 150000007524 organic acids Chemical class 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 3
- 150000007522 mineralic acids Chemical class 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 239000000047 product Substances 0.000 description 15
- 230000000694 effects Effects 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000000463 material Substances 0.000 description 12
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 10
- 239000002253 acid Substances 0.000 description 10
- 230000001603 reducing effect Effects 0.000 description 10
- 235000019583 umami taste Nutrition 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 238000001914 filtration Methods 0.000 description 9
- 235000015165 citric acid Nutrition 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 238000009835 boiling Methods 0.000 description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 235000013923 monosodium glutamate Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 229940073490 sodium glutamate Drugs 0.000 description 7
- 235000021554 flavoured beverage Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 235000019614 sour taste Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 5
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 239000000174 gluconic acid Substances 0.000 description 5
- 235000012208 gluconic acid Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000001630 malic acid Substances 0.000 description 5
- 235000011090 malic acid Nutrition 0.000 description 5
- 230000000116 mitigating effect Effects 0.000 description 5
- 235000011007 phosphoric acid Nutrition 0.000 description 5
- 235000019607 umami taste sensations Nutrition 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000002040 relaxant effect Effects 0.000 description 4
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 2
- 239000005909 Kieselgur Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- -1 alkali metal salts Chemical class 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- KZKAYEGOIJEWQB-UHFFFAOYSA-N 1,3-dibromopropane;n,n,n',n'-tetramethylhexane-1,6-diamine Chemical compound BrCCCBr.CN(C)CCCCCCN(C)C KZKAYEGOIJEWQB-UHFFFAOYSA-N 0.000 description 1
- CABMTIJINOIHOD-UHFFFAOYSA-N 2-[4-methyl-5-oxo-4-(propan-2-yl)-4,5-dihydro-1H-imidazol-2-yl]quinoline-3-carboxylic acid Chemical compound N1C(=O)C(C(C)C)(C)N=C1C1=NC2=CC=CC=C2C=C1C(O)=O CABMTIJINOIHOD-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- WJJMNDUMQPNECX-UHFFFAOYSA-N Dipicolinic acid Natural products OC(=O)C1=CC=CC(C(O)=O)=N1 WJJMNDUMQPNECX-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920000209 Hexadimethrine bromide Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000005251 capillar electrophoresis Methods 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000005350 fused silica glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229950007870 hexadimethrine bromide Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L27/84—Flavour masking or reducing 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/06—Function of food ingredients pH modification agent
Definitions
- the present invention relates to an unfermented beer-flavored malt beverage having reduced or moderate acidity and a method for producing the same.
- a method of lowering pH by adding food additives and the like is common, but when compared with fermented beverages such as beer that have been lowered in pH by fermentation by microorganisms such as yeast, the pH is less than 4.0 by additives.
- the sour taste of the malted beverage is sharp and very uncomfortable due to lack of balance with other tastes.
- Soft drinks using fruit juice and general carbonated drinks intended for stimulation allow some acidity for the purpose of refreshing, while beer-flavored malt drinks have a noticeable acidity.
- the quality and strength of a sour taste that is lethal and harmonized with other tastes such as sweetness, bitterness, and umami is required.
- Patent Document 1 discloses a citric acid-containing beverage in which the acidity of citric acid is relaxed with sodium succinate.
- a refreshing drink such as a sports drink is used as the citric acid-containing beverage.
- Beverages are disclosed, and sour suppression in wort-based beer-flavored malt beverages is not disclosed.
- the present inventors can reduce or alleviate the acidity of the pH adjuster by making the specific seasoning component present in the wort whose pH is adjusted to less than 4.0 with the pH adjuster, and also have an amber color as a beer flavored beverage. Found no harmony of taste. It is surprising for the present inventors that the presence of the seasoning component in the wort can reduce or alleviate the strong acidity of the pH adjuster and can realize the harmony of the taste as a beer-flavored beverage with unfermented wort. Was that.
- An unfermented beer-flavored malt beverage having a pH of less than 4.0 comprising wort, a pH adjuster, and a seasoning component, wherein the seasoning component is a combination of glutamic acid and succinic acid, glutamic acid,
- the beverage according to (1), wherein the pH adjuster is an organic acid and / or an inorganic acid having one or more pKa of 2 to 4.
- the wort is obtained by saccharifying a mixture comprising a malt pulverized product and water.
- the seasoning component is a combination of glutamic acid and succinic acid.
- the beverage according to (4), wherein the concentration of glutamic acid in the beverage is 25 to 70 mg / L and the concentration of succinic acid is 55 to 120 mg / L.
- the seasoning component is a combination of glutamic acid and alanine.
- the seasoning component is a combination of glutamic acid and glycine.
- the beverage according to (8), wherein the concentration of glutamic acid in the beverage is 25 to 50 mg / L and the concentration of glycine is 30 to 160 mg / L.
- the seasoning component is a combination of succinic acid and alanine.
- an unfermented malt beverage and a method for producing the same, in which the acidity due to the pH adjusting agent is reduced and alleviated and the taste is harmonized as a beer-flavored beverage.
- the malt beverage according to the present invention is an unfermented malt beverage that satisfies the sterilization standards required by the Food Sanitation Law, while the strong acidity of the pH adjuster is reduced and alleviated, and the taste is inferior as a beer-flavored beverage. This is advantageous in that it can meet the needs of consumers who have never been able to achieve both alcohol-free and beer-flavored drinks.
- malt beverage means a beverage mainly composed of wort and includes a malt soft drink to which a refreshing feeling is imparted by carbon dioxide gas or the like.
- beer flavor refers to a taste and aroma peculiar to beer obtained when beer is normally produced, that is, when beer is produced based on fermentation by yeast or the like.
- “fully alcohol-free” means that no alcohol is contained, that is, the alcohol content is 0% by weight.
- “acidity” is one of basic tastes composed of five kinds of tastes (sweet, salty, sour, bitter, umami), and means a sour taste exhibited by acid.
- “reduction / relaxation” of acidity means that the degree (intensity) of acidity felt by the ingested person is weakened.
- “harmonizing taste as a beer-flavored beverage” means that, when evaluated as a beer-flavored beverage, the acidity and other tastes (such as umami, sweetness, and bitterness) are balanced.
- the malt beverage according to the present invention is characterized in that in the wort to which the pH adjusting agent is added, the acidity of the pH adjusting agent is reduced or alleviated by the seasoning component. Since the malt beverage according to the present invention uses unfermented wort, it does not contain any alcohol component derived from fermentation.
- wort, a pH adjuster, and a seasoning component are demonstrated.
- wort constituting the malt beverage according to the present invention one obtained by saccharifying a mixture of a malt pulverized product and water can be used.
- An auxiliary material may be added to the mixture of the malt pulverized product and water.
- the auxiliary material include rice, corn starch, corn grits, saccharides (for example, liquid sugar such as fructose glucose liquid sugar), dietary fiber, and the like.
- the auxiliary material is a saccharide
- the wort may be added after saccharification or filtration. Further, the total amount of water may be mixed with the malt pulverized product, or a part thereof may be mixed with the malt pulverized product, and the remainder may be added to the saccharified wort in whole or in part.
- the hop flavor and aroma can be provided to wort by adding a hop to what was obtained by saccharifying the mixture of a malt ground material and water so that it may mention later.
- the ratio of the malt pulverized product, the auxiliary material and the water constituting the wort can be determined as appropriate, but the malt is crushed so that the final sugar content of the wort is 3 to 20%, preferably 7 to 14%.
- the proportion of product, auxiliary material and water may be determined.
- the ratio of the malt pulverized product, the auxiliary material and water is, for example, 0 to 100 parts by weight of the auxiliary material, 400 to 2000 parts by weight of water, preferably 0 to 30 parts by weight of the auxiliary material, with respect to 100 parts by weight of the pulverized malt
- the amount can be 600 to 1300 parts by weight of water.
- the ratio of the malt pulverized product, the auxiliary raw material and the water is, for example, 10 to 40 parts by weight of the auxiliary raw material and 800 to 800
- the amount may be 1500 parts by weight, preferably 20 to 30 parts by weight of auxiliary materials and 1000 to 1200 parts by weight of water.
- the weight ratio (solid content) of fructose-glucose liquid sugar and dietary fiber can be 1: 0.1-10.
- the pH adjuster constituting the malt beverage according to the present invention means a component that adjusts the pH to the acidic side, that is, the low pH side.
- pKa acid dissociation constant
- Examples include one or two or more acids selected from the group consisting of organic acids and inorganic acids (for example, lactic acid, gluconic acid, citric acid, malic acid, and phosphoric acid) that are acceptable in four foods.
- the content, type, and combination of the pH adjuster in the malt beverage are not particularly limited as long as the pH of the malt beverage according to the present invention can be adjusted to less than 4.0 and the beer flavor is not impaired.
- the sourness of the pH adjuster is reduced or alleviated by adding the seasoning ingredients described below, but the beer-flavored malt beverage according to the present invention retains the sourness that is acceptable as a beer-flavored beverage, from that viewpoint.
- the pH adjuster has an aspect as an acidulant.
- the seasoning component constituting the malt beverage according to the present invention uses a combination selected from the group consisting of a combination of glutamic acid and succinic acid, a combination of glutamic acid and alanine, a combination of glutamic acid and glycine, and a combination of succinic acid and alanine. Can do.
- the acidity of the wort can be reduced and alleviated by allowing the above-mentioned seasoning component to be present in the wort whose pH is adjusted to the acidic side, and at the same time, the harmony of the taste as a beer flavored beverage is realized. be able to.
- an acid such as succinic acid itself has a seasoning action and also has a sourness, so that it is considered to give sourness in a range that is acceptable as a beer flavored beverage, from that viewpoint
- Acids such as succinic acid have aspects as acidulants.
- the concentration of the seasoning component in the malt beverage is not particularly limited as long as the above effect can be achieved.
- the concentration of glutamic acid in the beverage is 25 to 70 mg / L and the succinic acid concentration can be 55 to 120 mg / L.
- the concentration of glutamic acid in the beverage can be 25 to 50 mg / L, and the concentration of alanine can be 80 to 750 mg / L.
- the concentration of glutamic acid in the beverage can be 25 to 50 mg / L, and the concentration of glycine can be 30 to 160 mg / L.
- the concentration of succinic acid in the beverage can be 25 to 65 mg / L, and the concentration of alanine can be 80 to 550 mg / L.
- the seasoning component may be added in the form of salt, and it can reduce or alleviate the acidity of unfermented wort whose pH is adjusted to the acidic side, and as long as the harmony of the taste as a beer flavored beverage can be achieved.
- the type is not particularly limited.
- seasoning salts that can be used in the present invention include well-known salts that are acceptable in foods, such as alkali metal salts such as sodium salts and potassium salts, and alkaline earth metal salts such as calcium salts and magnesium salts. Can be used.
- the pH adjuster and the seasoning component are added to wort, and the acidity of the pH adjuster is reduced or alleviated by the seasoning component.
- a process for producing less than zero unfermented beer-flavored malt beverages is provided.
- the wort used in the malt beverage according to the present invention can be prepared according to a conventional method. For example, (a) saccharifying a mixture of malt and water and filtering to obtain wort, (b) adding hops to the obtained wort and then boiling, (c) boiling
- the wort can be prepared by performing the process of cooling the wort.
- the malted product may be any barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size. Saccharification and filtration of the mixture of the malt pulverized product and water and optionally the auxiliary materials can be carried out according to a conventional method.
- step (b) after adding hops to the wort obtained in (a), the hop flavor and aroma can be boiled by boiling. After boiling, soot such as protein produced by precipitation may be removed.
- step (c) the boiled wort is cooled.
- This cooling is desirably performed at a temperature as low as possible so that the wort does not freeze, usually 1 to 5 ° C.
- the obtained wort can be filtered to remove unnecessary proteins.
- filtration can be performed according to a conventional method, it can be preferably performed using a diatomaceous earth filter.
- degassed water may be added to the wort and diluted and filtered to adjust the sugar content of the final product to 3 to 8%.
- the processes performed in the production of normal beer or sparkling liquor for example, adjustment of the final concentration with degassed water, carbon dioxide sealing, pasteurization, containers (eg barrels, bottles, cans) ) Filling (packaging), container labeling, and the like can be appropriately performed.
- the pH adjuster and the seasoning component may be added before saccharification of wort or after saccharification or filtration of wort.
- the pH adjusting agent and the seasoning component may be added together or separately, and when added separately, any of them may be added first.
- each ingredient may be added together or separately. You may add to.
- adding a seasoning component it cannot be overemphasized that the necessity of addition and the addition amount can be determined in consideration of the density
- Additives such as fragrances, pigments, foaming / foam retention improvers, etc. may also be added to the wort. These additives may be added before saccharification of wort or after saccharification or filtration of wort.
- a beer-flavored malt beverage and a method for producing the same are also provided.
- the concentration of glutamic acid in the beverage can be 25 to 70 mg / L
- the concentration of succinic acid can be 55 to 120 mg / L.
- a beer-flavored malt beverage and a method for producing the same are provided.
- the concentration of glutamic acid in the beverage can be 25 to 50 mg / L
- the concentration of alanine can be 80 to 750 mg / L.
- a beer-flavored malt beverage and a method for producing the same are provided.
- the concentration of glutamic acid in the beverage can be 25 to 50 mg / L
- the concentration of glycine can be 30 to 160 mg / L.
- a beer-flavored malt beverage and a method for producing the same are also provided.
- the concentration of succinic acid in the beverage can be 25 to 65 mg / L
- the concentration of alanine can be 80 to 550 mg / L.
- the sourness of the added pH adjuster is reduced and alleviated, and the taste as a beer-flavored beverage is harmonized.
- the presence of glutamic acid and alanine in the malt beverage can reduce or alleviate the acidity of the pH adjuster, and can achieve harmony as a beer-flavored beverage. Therefore, according to the present invention, an unfermented beer-flavored malt beverage having a pH of less than 4.0 to which a pH adjuster has been added, the concentration of glutamic acid in the beverage being 25 to 50 mg / L, and alanine A beer-flavored malt beverage adjusted to have a concentration of 80 to 750 mg / L and a method for producing the same are provided. In this beer-flavored malt beverage, the sourness of the added pH adjuster is reduced and alleviated, and the taste as a beer-flavored beverage is harmonized.
- the presence of glutamic acid and glycine in the malt beverage can reduce and alleviate the acidity of the pH adjuster, and can achieve harmony of the taste as a beer-flavored beverage. Therefore, according to the present invention, an unfermented beer-flavored malt beverage having a pH of less than 4.0 to which a pH adjuster has been added, the concentration of glutamic acid in the beverage being 25 to 50 mg / L, and glycine A beer-flavored malt beverage adjusted to have a concentration of 30 to 160 mg / L and a method for producing the same are provided. In this beer-flavored malt beverage, the sourness of the added pH adjuster is reduced and alleviated, and the taste as a beer-flavored beverage is harmonized.
- the sourness of the added pH adjuster is reduced and alleviated, and the taste as a beer-flavored beverage is harmonized.
- Example 1 Production of alcohol-free beer-flavored beverage and its evaluation (1) Preparation of wort 200 kg of malt pulverized product and 700 L of warm water were added to a charging tank and mixed, and saccharification was carried out at 50 to 76 ° C. After completion of the saccharification step, this was filtered in a wort filtration tank to obtain transparent wort as the filtrate.
- the obtained wort was transferred to a boiling kettle, to which 80 kg (in terms of solid content) of an auxiliary material mainly composed of liquid sugar was added, and 1 kg of hop was further added, followed by boiling at 100 ° C.
- the boiled wort was placed in a whirlpool tank and lactic acid was added to a pH of 4.0. Subsequently, wrinkles such as proteins generated by precipitation were removed. At this time, warm water was added to the wort after boiling to adjust the sugar content to 7%.
- the obtained wort (1,800 L) is cooled to 4 ° C.
- succinic acid has a weak sour taste reducing / relaxing effect at low concentrations, it may add a sour taste as an original organic acid at a high concentration (concentration exceeding 100 mg / L), and the sourness may be felt strongly on the contrary. found.
- Sodium glutamate has a remarkable effect of reducing or mitigating sourness, but as the concentration increases, the protruding umami taste returns and becomes uncomfortable, losing the harmony of the taste as a beer-flavored beverage.
- the addition concentration of 50 mg / L was considered to be the upper limit for sodium glutamate.
- Alanine is very mellow and has the effect of imparting taste thickness (body feeling) while reducing and mitigating sourness, and is stable and harmonious even at low concentrations (50 mg / L) to high concentrations (above 750 mg / L). I kept it. However, it has been found that when the added amount of alanine is 1,000 mg / L, a strong sweetness deviating from the beer flavored beverage is felt.
- ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ Sodium glutamate had the effect of reducing or alleviating the sourness, but when the concentration was increased, the persistent aftertaste was unpleasant.
- Glycine had an effect of refreshing the taste, and was compatible with the balance with the umami taste of glutamic acid. However, it was found that as the amount of glycine added increases, the wateriness increases and the body feeling essential for beer-flavored beverages is significantly impaired.
- Succinic acid has an acidity-reducing / relaxing effect at low concentrations (25 mg / L), but is insufficient, and at medium concentrations (50 mg / L), the umami taste is slightly conspicuous by itself, but should be used in combination with alanine.
- succinic acid when the concentration of succinic acid was high (100 mg / L), the acidity of the organic acid itself was strong and had an adverse effect.
- Alanine has the effect of reducing and mitigating acidity and imparting taste thickness.
- the concentration range that can be used is very wide without losing the balance of flavor even when alanine has a high concentration (500 mg / L).
- Succinic acid and glycine did not show the expected effect.
- succinic acid has a sour taste-reducing / relaxing effect at a low concentration (25 mg / L)
- the umami taste was conspicuous at a concentration of 40 mg / L.
- glycine has a refreshing effect, which reduces the overall taste volume and makes the original sour and succinic taste more noticeable.
- PH was measured using a HM-30R type pH meter.
- the acidity was measured by titration with 0.1M sodium hydroxide using a Hiranuma automatic titrator COM-2500.
- the amino acid concentration was measured using a Hitachi L-8800 amino acid analyzer. Specifically, # 2622 was used as the main column and # 2619 was used as the guard column, the amino acid was colored with ninhydrin, detected at 570 nm, and the concentration was calculated from a calibration curve prepared in advance.
- the concentration of the organic acid was determined using an Agilent capillary electrophoresis system. Specifically, a capillary made of fused silica having a total length of 80.5 cm and an inner diameter of 50 ⁇ m is used as an electrophoresis buffer, 0.035 mM hexadimethrine bromide, 15 mM 2,6-pyridinedicarboxylic acid, 2 mM AMP-Na (pH 5.55). ) Were used. The detection wavelength was 350 nm, the reference was 210 nm, and the concentration was calculated from a calibration curve prepared in advance.
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Abstract
Description
(1)麦汁と、pH調整剤と、調味成分とを含んでなる、pHが4.0未満の未発酵のビール風味麦芽飲料であって、調味成分がグルタミン酸とコハク酸の組み合わせ、グルタミン酸とアラニンの組み合わせ、グルタミン酸とグリシンの組み合わせ、およびコハク酸とアラニンの組み合わせからなる群から選択され、かつ調味成分によってpH調整剤の酸味が低減・緩和された、ビール風味麦芽飲料。
(2)pH調整剤が、1種または2種以上のpKaが2~4の有機酸および/または無機酸である、(1)に記載の飲料。
(3)麦汁が、麦芽粉砕物および水を含んでなる混合物を糖化して得られたものである、(1)に記載の飲料。
(4)調味成分がグルタミン酸とコハク酸の組み合わせである、(1)に記載の飲料。
(5)飲料中のグルタミン酸の濃度が25~70mg/Lであり、かつコハク酸の濃度が55~120mg/Lである、(4)に記載の飲料。
(6)調味成分がグルタミン酸とアラニンの組み合わせである、(1)に記載の飲料。
(7)飲料中のグルタミン酸の濃度が25~50mg/Lであり、かつアラニンの濃度が80~750mg/Lである、(6)に記載の飲料。
(8)調味成分がグルタミン酸とグリシンの組み合わせである、(1)に記載の飲料。
(9)飲料中のグルタミン酸の濃度が25~50mg/Lであり、かつグリシンの濃度が30~160mg/Lである、(8)に記載の飲料。
(10)調味成分がコハク酸とアラニンの組み合わせである、(1)に記載の飲料。
(11)飲料中のコハク酸の濃度が25~65mg/Lであり、かつアラニンの濃度が80~550mg/Lである、(10)に記載の飲料。
(12)麦汁に、pH調整剤と、グルタミン酸またはその塩とコハク酸またはその塩の組み合わせ、グルタミン酸またはその塩とアラニンの組み合わせ、グルタミン酸またはその塩とグリシンの組み合わせ、およびコハク酸またはその塩とアラニンの組み合わせからなる群から選択される調味成分とを添加し、調味成分によってpH調整剤の酸味が低減・緩和されたことを特徴とする、pHが4.0未満の未発酵のビール風味麦芽飲料の製造方法。
本発明において「麦芽飲料」とは、麦汁を主体とする飲料を意味し、炭酸ガス等により清涼感が付与された麦芽清涼飲料も含まれるものとする。
本発明による麦芽飲料は、pH調整剤が添加された麦汁において、pH調整剤の酸味が調味成分によって低減・緩和されたことを特徴とする。本発明による麦芽飲料は未発酵の麦汁を使用していることから、発酵に由来するアルコール成分を一切含まない。以下、麦汁、pH調整剤、調味成分について説明する。
本発明による麦芽飲料を構成する麦汁は、麦芽粉砕物と水との混合物を糖化して得られたものを使用することができる。
本発明による麦芽飲料を構成するpH調整剤は、pHを酸性側に、すなわち、低pH側に調整する成分を意味し、このようなpH調整剤としては、pKa(酸解離定数)が2~4の食品で許容される有機酸および無機酸(例えば、乳酸、グルコン酸、クエン酸、リンゴ酸、およびリン酸)からなる群から選択される1種または2種以上の酸が挙げられる。麦芽飲料中のpH調整剤の含有量、種類、組み合わせは本発明による麦芽飲料のpHを4.0未満に調整できるとともに、ビール風味を損なわない限り特に限定されるものではない。
本発明による麦芽飲料を構成する調味成分は、グルタミン酸とコハク酸の組み合わせ、グルタミン酸とアラニンの組み合わせ、グルタミン酸とグリシンの組み合わせ、およびコハク酸とアラニンの組み合わせからなる群から選択されるものを使用することができる。本発明による麦芽飲料においては、pHが酸性側に調整された麦汁に上記の調味成分を存在させることにより麦汁の酸味を低減・緩和できるとともに、ビール風味飲料としての味の調和を実現することができる。
本発明によれば、麦汁にpH調整剤と前記調味成分とを添加し、調味成分によってpH調整剤の酸味が低減・緩和されたことを特徴とする、pHが4.0未満の未発酵のビール風味麦芽飲料の製造方法が提供される。
(1)麦汁の調製
仕込槽に麦芽粉砕物200kgと温水700Lを加えて混合し、50~76℃で糖化を行った。糖化工程終了後、これを麦汁濾過槽において濾過して、その濾液として透明な麦汁を得た。
(1)で調製された麦汁に、麦汁1L当たり表1に示すような量で各種成分を添加し、官能評価試験に供した。具体的には、良く訓練され、ビール系飲料の評価に熟練したパネル8名により、以下の基準で酸味の強度および酸味の質について官能評価を行った。
0:顕著に酸味が低減・緩和され、酸味が気にならない強度になっている。
1:酸味はあるが、無添加対照区より明らかに酸味が低減・緩和されている。
2:無添加対照区と比較して同程度、または酸味を増強する(反対の効果)
(評価に当たっては、各パネルが独立点数付けを行い、平均したものを評価結果とした。平均点1.25以下を酸味の低減・緩和効果ありと判断する。)
×:ビール風味飲料として、酸味と他の味(旨味・甘味・苦味など)との調和を欠いている。酸味は低減・緩和されているが、他の味が突出してしまう場合も含む。
△:×と○の中間でどちらともいえない。
○:ビール風味飲料として、酸味と他の味(旨味・甘味・苦味など)との調和があり、ビール風味飲料として求められる酸味の質となっている。
(各パネルがディスカッションを行いながら決定した。)
(1)で調製された麦汁に、麦汁1L当たり表2~6に示すような量で各種成分の組み合わせを麦汁に添加し、官能評価試験に供した。官能評価試験は(2)と同様にして行った。官能評価試験の結果は以下の通りであった。
調味成分が添加されていない麦汁と、(3)で酸味の低減・緩和効果と味の調和効果が確認された調味成分が添加された麦汁について、pHおよび酸度を測定するとともに、アミノ酸および有機酸の濃度を測定した。
有機酸の濃度はアジレント キャピラリー電気泳動システムを用いた。具体的には、キャピラリーとして全長80.5cm、内径50μmのフューズドシリカ製のものを、泳動バッファーとして0.035mM臭化ヘキサジメトリン、15mM 2,6-ピリジンジカルボン酸、2mM AMP-Na(pH5.55)をそれぞれ用いた。検出波長を350nmとし、リファレンスを210nmとし、予め作成した検量線から濃度を算出した。
Claims (12)
- 麦汁と、pH調整剤と、調味成分とを含んでなる、pHが4.0未満の未発酵のビール風味麦芽飲料であって、調味成分がグルタミン酸とコハク酸の組み合わせ、グルタミン酸とアラニンの組み合わせ、グルタミン酸とグリシンの組み合わせ、およびコハク酸とアラニンの組み合わせからなる群から選択され、かつ調味成分によってpH調整剤の酸味が低減・緩和された、ビール風味麦芽飲料。
- pH調整剤が、1種または2種以上のpKaが2~4の有機酸および/または無機酸である、請求項1に記載の飲料。
- 麦汁が、麦芽粉砕物および水を含んでなる混合物を糖化して得られたものである、請求項1に記載の飲料。
- 調味成分がグルタミン酸とコハク酸の組み合わせである、請求項1に記載の飲料。
- 飲料中のグルタミン酸の濃度が25~70mg/Lであり、かつコハク酸の濃度が55~120mg/Lである、請求項4に記載の飲料。
- 調味成分がグルタミン酸とアラニンの組み合わせである、請求項1に記載の飲料。
- 飲料中のグルタミン酸の濃度が25~50mg/Lであり、かつアラニンの濃度が80~750mg/Lである、請求項6に記載の飲料。
- 調味成分がグルタミン酸とグリシンの組み合わせである、請求項1に記載の飲料。
- 飲料中のグルタミン酸の濃度が25~50mg/Lであり、かつグリシンの濃度が30~160mg/Lである、請求項8に記載の飲料。
- 調味成分がコハク酸とアラニンの組み合わせである、請求項1に記載の飲料。
- 飲料中のコハク酸の濃度が25~65mg/Lであり、かつアラニンの濃度が80~550mg/Lである、請求項10に記載の飲料。
- 麦汁に、pH調整剤と、グルタミン酸またはその塩とコハク酸またはその塩の組み合わせ、グルタミン酸またはその塩とアラニンの組み合わせ、グルタミン酸またはその塩とグリシンの組み合わせ、およびコハク酸またはその塩とアラニンの組み合わせからなる群から選択される調味成分とを添加し、調味成分によってpH調整剤の酸味が低減・緩和されたことを特徴とする、pHが4.0未満の未発酵のビール風味麦芽飲料の製造方法。
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SG2011049665A SG172902A1 (en) | 2009-01-08 | 2009-08-21 | Unfermented beer-flavoured malt beverage having reduced or eased sourness and method for producing the same |
CN2009801536579A CN102271538B (zh) | 2009-01-08 | 2009-08-21 | 降低或缓和酸味后的未发酵的啤酒风味麦芽饮料及其制造方法 |
US13/143,650 US20120021116A1 (en) | 2009-01-08 | 2009-08-21 | Unfermented beer-flavored malt beverage having reduced or eased sourness and method for producing the same |
KR1020117018301A KR101350663B1 (ko) | 2009-01-08 | 2009-08-21 | 신맛이 감소·완화된 미발효된 맥주 풍미 맥아 음료 및 그의 제조 방법 |
JP2009536947A JP5231438B2 (ja) | 2009-01-08 | 2009-08-21 | 酸味が低減・緩和された未発酵のビール風味麦芽飲料およびその製造方法 |
EP09837520.7A EP2380449A4 (en) | 2009-01-08 | 2009-08-21 | UNVERGOREN MALT DRINK WITH BEER TASTE WITH REDUCED OR WZW. WEAKNESSED HEALTH AND MANUFACTURING METHOD THEREFOR |
TW099107103A TWI417056B (zh) | 2009-08-21 | 2010-03-11 | Sour taste reduced ‧ Efforts of unfermented beer flavored malt beverages and their manufacturing methods |
HK12100694.5A HK1159959A1 (en) | 2009-01-08 | 2012-01-20 | Unfermented malt drink with beer flavor having reduced or relieved sourness and method for producing the same |
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Cited By (10)
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JP2011050265A (ja) * | 2009-08-31 | 2011-03-17 | Asahi Breweries Ltd | 発泡性飲料の製造方法 |
JP2013085480A (ja) * | 2011-10-13 | 2013-05-13 | Sapporo Breweries Ltd | 発泡性飲料の製造方法 |
CN103582432A (zh) * | 2011-07-19 | 2014-02-12 | 朝日啤酒株式会社 | 未发酵的啤酒味饮料 |
JP2014064488A (ja) * | 2012-09-25 | 2014-04-17 | Suntory Holdings Ltd | 低pH飲料 |
WO2015132974A1 (ja) * | 2014-03-07 | 2015-09-11 | アサヒビール株式会社 | 難消化性デキストリンを含有する非発酵ビール風味飲料 |
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GB2589309B (en) | 2019-11-05 | 2021-11-24 | Diageo Great Britain Ltd | Non-alcoholic malt beverage |
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JP2011050265A (ja) * | 2009-08-31 | 2011-03-17 | Asahi Breweries Ltd | 発泡性飲料の製造方法 |
CN103582432B (zh) * | 2011-07-19 | 2016-06-15 | 朝日啤酒株式会社 | 未发酵的啤酒味饮料 |
CN103582432A (zh) * | 2011-07-19 | 2014-02-12 | 朝日啤酒株式会社 | 未发酵的啤酒味饮料 |
US10512277B2 (en) | 2011-07-19 | 2019-12-24 | Asahi Breweries, Ltd. | Method of producing an unfermented beer-taste beverage |
JP2013085480A (ja) * | 2011-10-13 | 2013-05-13 | Sapporo Breweries Ltd | 発泡性飲料の製造方法 |
JP2014064488A (ja) * | 2012-09-25 | 2014-04-17 | Suntory Holdings Ltd | 低pH飲料 |
JP2016182133A (ja) * | 2013-01-31 | 2016-10-20 | アサヒビール株式会社 | 非発酵ビール様発泡性飲料 |
WO2015132974A1 (ja) * | 2014-03-07 | 2015-09-11 | アサヒビール株式会社 | 難消化性デキストリンを含有する非発酵ビール風味飲料 |
JP2017063723A (ja) * | 2015-09-30 | 2017-04-06 | キリン株式会社 | 未発酵のビールテイストノンアルコール飲料およびその製造方法 |
JP2017216892A (ja) * | 2016-06-03 | 2017-12-14 | キリン株式会社 | ビールらしい香りを有する未発酵のビールテイスト飲料 |
JP7502360B2 (ja) | 2017-01-24 | 2024-06-18 | キリンホールディングス株式会社 | 非発酵ビールテイスト飲料 |
WO2020241754A1 (ja) * | 2019-05-31 | 2020-12-03 | サントリーホールディングス株式会社 | ノンアルコールビールテイスト飲料 |
JPWO2020241754A1 (ja) * | 2019-05-31 | 2020-12-03 | ||
JP7228034B2 (ja) | 2019-05-31 | 2023-02-22 | サントリーホールディングス株式会社 | ノンアルコールビールテイスト飲料 |
Also Published As
Publication number | Publication date |
---|---|
SG172902A1 (en) | 2011-08-29 |
EP2380449A4 (en) | 2014-07-02 |
KR20110110292A (ko) | 2011-10-06 |
EP2380449A1 (en) | 2011-10-26 |
HK1159959A1 (en) | 2012-08-10 |
CN102271538A (zh) | 2011-12-07 |
JPWO2010079634A1 (ja) | 2012-06-21 |
US20120021116A1 (en) | 2012-01-26 |
JP5231438B2 (ja) | 2013-07-10 |
JP2010284153A (ja) | 2010-12-24 |
KR101350663B1 (ko) | 2014-01-10 |
JP4699548B2 (ja) | 2011-06-15 |
CN102271538B (zh) | 2013-09-11 |
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