WO2016035763A1 - Boisson alcoolisée au goût de bière - Google Patents

Boisson alcoolisée au goût de bière Download PDF

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Publication number
WO2016035763A1
WO2016035763A1 PCT/JP2015/074747 JP2015074747W WO2016035763A1 WO 2016035763 A1 WO2016035763 A1 WO 2016035763A1 JP 2015074747 W JP2015074747 W JP 2015074747W WO 2016035763 A1 WO2016035763 A1 WO 2016035763A1
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Prior art keywords
beer
acid
ppm
alcoholic beverage
taste
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PCT/JP2015/074747
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English (en)
Japanese (ja)
Inventor
伊玖磨 水口
朋子 藤村
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サントリーホールディングス株式会社
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Publication of WO2016035763A1 publication Critical patent/WO2016035763A1/fr

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    • 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
    • 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
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07

Definitions

  • the present invention relates to a beer-taste alcoholic beverage.
  • Patent Document 1 in the production of a low-alcohol beverage containing acesulfame potassium, a high-intensity sweetener, specific organic acids such as citric acid and malic acid are maintained while maintaining the pH of the alcoholic beverage at 3.0 or higher.
  • specific organic acids such as citric acid and malic acid
  • Patent Document 2 the optimal use amounts of a high-sweetness sweetener and a sourness-imparting substance in a carbonated low-alcohol sugar-free beverage having an alcohol concentration of 1 to 10 v / v% are respectively converted into a sucrose concentration conversion value and citric acid.
  • converted acidity By evaluating using converted acidity and further adjusting them based on a specific relational expression, it is possible to efficiently obtain a beverage in which sweetness and sourness are harmonized while moderately suppressing the feeling of alcohol Has been reported.
  • Patent Document 3 discloses that the acidity of a pH adjuster is reduced in an unfermented beer-flavored malt beverage by allowing a nucleic acid-based seasoning component to be present in wort whose pH is adjusted to less than 4.0 with a pH adjuster. -It is disclosed that it is possible to relieve the harmony of inferior taste as a beer flavored beverage.
  • the term “nucleic acid-based seasoning component” as used herein refers to a seasoning component that uses nucleic acid as a raw material. Nucleic acid-based flavor components (for example, guanylic acid, inosinic acid, uridylic acid, cytidylic acid, and a mixture of some or all of them) Etc.).
  • Patent Documents 1 and 2 it is possible to achieve both sweetening and souring, but with the recent increase in health orientation, demand for products such as low calories, low sugars, and low purine content also increases. There is a need for further improvements.
  • pudding is also a component that produces “drinking response” and “kokumi”, and it is known that if the content is reduced, “drinking response” and “brightness” will not be sufficiently imparted.
  • purine components such as guanylic acid and inosinic acid are components that suppress acidity, sourness becomes conspicuous when trying to reduce the content of the component, There is a problem that makes it difficult to taste. For this reason, when designing a beer beverage with a reduced purine content, the amount of acidulant added has to be reduced, and there is a problem that “drinking response” is not sufficient in this respect as well.
  • An object of the present invention is to provide a new beer-taste alcoholic beverage that has a “drinking response” and has an excellent balance of “acidity”, “sweetness”, and “alcohol feeling” while the amount of purine is reduced. is there.
  • the present invention comprises (A) a wheat-derived component, (B) one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid, and (C) citrate, lactate, It contains at least one salt selected from the group consisting of phosphate and malate, the content of the component (B) is 180 to 850 ppm in terms of citric acid, and the purine content is 0
  • the present invention relates to a beer-taste alcoholic beverage having an alcohol concentration of less than 08 mg / 100 mL and an alcohol concentration of 1 to 10 v / v%.
  • the beer-taste alcoholic beverage of the present invention is excellent in that it has a balanced taste of “drinking response”, “acidity”, “sweetness”, and “alcohol feeling” without noticeable sourness. Moreover, since the purine body amount is also reduced, the effect that it is excellent in a health function is also show
  • the beer-taste alcoholic beverage of the present invention is characterized by containing a combination of a specific acidulant and a specific salt in the wheat-derived component.
  • a “drinking response” is imparted when an acidulant is added, but it is not preferable because the acidity is very conspicuous.
  • “drinking response” is reduced.
  • a combination of a specific acid that is a sour agent and a salt of the acid provides a salt buffering effect, stabilizes the pH that affects how the acidity is perceived, and thus “drinking” It is estimated that it is possible to balance “response”, “sweetness”, and “alcohol feeling”.
  • these assumptions do not limit the present invention.
  • the beer-taste alcoholic beverage of the present invention includes (A) a wheat-derived component, (B) one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid, and (C) citrate, One or more salts selected from the group consisting of lactate, phosphate, and malate are contained.
  • a wheat-derived component As a wheat-derived component, what is necessary is just to contain the wheat generally used in manufacture of beer and happoshu. Examples thereof include barley, wheat, rye, oats, oats, pigeons, and oats, and barley is preferably used. These may be used individually by 1 type and may be used in combination of 2 or more type.
  • the wheat may be either germinated wheat or ungerminated wheat. In the present invention, germinated wheat is preferred, and malt of the germinated wheat is more preferred. As a malt ratio, it can be less than 50% and less than 25%, for example.
  • the malt ratio in the present specification is the ratio of the weight of malt in the sugar raw materials such as malt, rice, corn, corn, potato, starch, wheat other than malt, and sugars, and indicates the ratio. “%” Means “% by weight”. For example, beer with a malt ratio of 100% is usually referred to as all-malt beer.
  • Acidulant As the acidulant in the present invention, one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid are used. These can be used without limitation as long as they are permitted to be added to food.
  • the content of these acids is preferably 180 ppm or more, more preferably 360 ppm or more, and still more preferably 600 ppm or more in terms of citric acid in the beer-taste alcoholic beverage of the present invention. Moreover, 850 ppm or less is preferable, 750 ppm or less is more preferable, and 700 ppm or less is still more preferable. In addition, when using two or more acids, the total content is meant.
  • the citric acid equivalent is an amount converted from the acidity of each acidulant based on the acidity of citric acid, and the citric acid equivalent corresponding to 100 ppm of lactic acid is 120 ppm, phosphoric acid. The citric acid equivalent amount corresponding to 100 ppm is converted to 200 ppm, and the citric acid equivalent amount corresponding to 100 ppm malic acid is converted to 125 ppm.
  • each sour agent has a characteristic flavor characteristic
  • each content of the acid in the beer-taste alcoholic beverage of the present invention from the viewpoint of appropriately giving a soothing and mild sour taste, in the case of citric acid, 18 ppm or more is preferable, 20 ppm or more is more preferable, and 22 ppm or more is more preferable. Moreover, 30 ppm or less is preferable, 27 ppm or less is more preferable, and 25 ppm or less is still more preferable.
  • lactic acid in terms of citric acid, 155 ppm or more is preferable, 160 ppm or more is more preferable, and 165 ppm or more is even more preferable from the viewpoint of appropriately imparting a mild acidity.
  • 185 ppm or less is preferable, 180 ppm or less is more preferable, and 176 ppm or less is still more preferable.
  • 400 ppm or more is preferable in terms of citric acid, 417 ppm or more is more preferable, and 425 ppm or more is more preferable from the viewpoint of appropriately imparting a slightly irritating acidity.
  • 600 ppm or less is preferable, 590 ppm or less is more preferable, and 580 ppm or less is still more preferable.
  • malic acid In the case of malic acid, 55 ppm or more is preferable in terms of citric acid, 58 ppm or more is more preferable, and 60 ppm or more is still more preferable from the viewpoint of appropriately imparting a sour taste with a slightly astringent taste. Moreover, 70 ppm or less is preferable, 68 ppm or less is more preferable, and 65 ppm or less is still more preferable.
  • acids other than the above acids can be used within a range not impairing the effects of the present invention.
  • Specific examples include succinic acid, tartaric acid, fumaric acid, and glacial acetic acid.
  • (C) Acid Salt As the acid salt in the present invention, one or more salts selected from the group consisting of citrate, lactate, phosphate, and malate are used. Examples of the salt include sodium salt, potassium salt, magnesium salt, calcium salt and the like. These can be used without limitation as long as they are permitted to be added to food.
  • potassium citrate and sodium citrate are preferable, and potassium citrate is more preferable.
  • the content of these salts is preferably 14 ppm or more, more preferably 16 ppm or more, and still more preferably 18 ppm or more in the beer-taste alcoholic beverage of the present invention. Moreover, 26 ppm or less is preferable, 24 ppm or less is more preferable, and 22 ppm or less is still more preferable. In addition, when using multiple salt, it means total content.
  • the mass ratio of the component (B) to the component (C) [(B) / (C)] can obtain a buffering effect of the salt and stabilize the pH that affects how to feel sourness.
  • 9/1 to 42.5 / 1 is preferable, 18/1 to 37.5 / 1 is more preferable, and 30/1 to 35/1 is still more preferable.
  • the beer-taste alcoholic beverage of the present invention can further contain iso- ⁇ acid in addition to the above components from the viewpoint of imparting a bitter taste like beer and imparting a tight taste.
  • Iso- ⁇ acid is obtained by sufficiently isolating the ⁇ -acid that is the source of bitterness, and can provide good bitterness.
  • the addition of iso-alpha acid may be performed by adding hops as a raw material and extracting by heating, for example, and the content can be adjusted by appropriately setting the type of hops to be used, the amount of addition, and the heating conditions.
  • the commercial item of iso alpha acid can also be used.
  • the content of isoalpha acid in the beer-taste alcoholic beverage of the present invention is preferably 5 ppm or more, more preferably 7 ppm or more, and even more preferably 9 ppm or more. Moreover, 20 ppm or less is preferable, 15 ppm or less is more preferable, and 12 ppm or less is still more preferable.
  • beer-taste alcoholic beverage of the present invention can contain a sweetener in addition to the above components from the viewpoint of imparting sweetness like beer and giving the taste a bulge.
  • any sweetener that is permitted to be added to foods may be used, and it can be used as necessary within a range not impeding the effects of the present invention.
  • Both high-intensity sweeteners, natural sweeteners and synthetic sweeteners can be used, such as peptide-based sweeteners such as neotame, aritem, etc .; glycoside sweeteners such as stevia (stevia extract and stevia Stevia derivatives such as enzyme-treated stevia with enzyme treatment and glucose added, and rebaudioside A having the highest sweetness among the sweet components of stevia), licorice extract, etc .; sucrose derivatives such as sucralose; Synthetic sweeteners such as acesulfame K, saccharin and the like can be mentioned. These can be used alone or in combination of two or more. Among them, it is preferable to use a high-intensity sweetener.
  • the high-intensity sweetener concentration in the beer-taste alcoholic beverage of the present invention can be appropriately determined according to the intended beverage. At this time, in order to adjust the concentration in the beverage containing the high-intensity sweetener so as to have “sweetness equivalent” to the sweetness of the sucrose solution having the target concentration, the high-intensity sweetener used is used. The sweetness level can be calculated.
  • sweetness means the degree of sweetness based on the sweetness of sucrose, and the sweetness of high-intensity sweeteners is widely known to those skilled in the art. For example, when the sweetness level of a 1% by weight sucrose solution is 1, the sweetness level of acesulfame K is about 200 and sucralose is 600.
  • the sweetness level in the beverage can be set according to the intended beverage.
  • the sweetness level of the beer-taste alcoholic beverage of the present invention is preferably 0.2 or more, more preferably 0.3 or more, and 0.4 or more. Is more preferable. Moreover, 1.2 or less is preferable, 0.7 or less is more preferable, and 0.6 or less is still more preferable.
  • acesulfame K it becomes a beverage with a sweetness of 0.4 by adjusting it to 0.002% by weight.
  • a plurality of sweeteners it means the total sweetness.
  • the beer-taste alcoholic beverage of the present invention further contains one or more selected from the group consisting of fragrance, dietary fiber, bitter, pigment, stabilizer, carbon dioxide, water, and alcohol for brewing. can do.
  • fragrance e.g., pepper, pigment, stabilizer, carbon dioxide, water, and alcohol for brewing.
  • the beer-taste alcoholic beverage of the present invention comprises (A) wheat-derived component, (B) one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid, and (C) citrate If at least one salt selected from the group consisting of lactate, phosphate, and malate is used, it can be prepared without particular limitation.
  • the raw material containing the component (A) is put into a charging kettle or a charging tank, an enzyme such as amylase is added as necessary, gelatinization and saccharification are performed, and then the skin is removed by filtration. It can be obtained by boiling by adding hops and removing solids such as coagulated protein in a clarification tank.
  • yeast is added to the wort obtained above for fermentation, and the yeast is removed with a filter or the like as necessary.
  • it does not specifically limit about the addition timing of the said component (B) and (C).
  • you may adjust an extract amount before and behind fermentation so that the purine body content contained in wort may become a desired value at the time of a beer taste alcoholic beverage.
  • it can pass through the process of storage (storage), filtration and filling, and if necessary, sterilization. Conditions generally known may be used as conditions in these saccharification process, boiling process, solid content removal process, fermentation process, and the like.
  • beer-taste alcoholic beverage of the present invention is obtained.
  • the total amount of the extract of the beer-taste alcoholic beverage of the present invention is preferably 0.005% by weight or more, more preferably 0.05% by weight or more, and 0.1% by weight from the viewpoint of imparting an appropriate thickness to the taste.
  • the above is more preferable.
  • it is preferably less than 0.5% by weight, more preferably less than 0.25% by weight.
  • the extract is derived from raw materials such as malt, rice, corn, cucumber, potato, starch, wheat other than malt, saccharides, high-intensity sweetener, acidulant, bitter, colorant and flavor. Refers to a non-volatile component that increases or decreases.
  • the method for adjusting the total amount of the extract is not particularly limited, and examples thereof include a method for adjusting the amount of a raw material that produces an extract, such as malt used as a raw material, and a method for diluting an intermediate product.
  • the “total amount of extract” in the present specification refers to the extract in the Japanese liquor tax law when the alcohol content of the beverage is 0.005% or more, that is, the nonvolatile content contained in the original capacity of 100 cubic centimeters at a temperature of 15 degrees. The number of grams of sex ingredient.
  • the alcohol concentration of the beer-taste alcoholic beverage of the present invention is the alcohol concentration that consumers prefer to drink as malt fermented beverages such as beer and sparkling liquor, that is, in the range of 1 to 10% (v / v).
  • the alcohol content of the beer-taste alcoholic beverage of the present invention may be set according to a method for producing beer or happoshu, and in happoshu, an alcohol-containing product obtained by fermenting malt or other raw materials
  • the alcohol content of the final product may be adjusted by adding raw material alcohol or the like.
  • the pH of the beer-taste alcoholic beverage of the present invention is preferably 2.8 or higher, more preferably 3.0 or higher, and still more preferably 3.2 or higher, from the viewpoint of appropriately feeling a drinking response. Is preferably 4.8 or less, more preferably 4.6 or less, and still more preferably 4.4 or less.
  • the purine content of the beer-taste alcoholic beverage of the present invention is preferably less than 0.08 mg / 100 mL, more preferably 0.05 mg / 100 mL, from the viewpoint of suppressing synergism with other flavor components in the beverage. Less, more preferably less than 0.005 mg / 100 mL.
  • the method for setting the purine content to such a value is not particularly limited.
  • a method of adjusting can be considered.
  • the measurement of purine content is not particularly limited, but is performed according to, for example, the method of K. Kaneko et al. (Nucleosides, Nucleotides and Nucleic Acids, 2014, 33: 439-444).
  • the sugar content of the beer-taste alcoholic beverage of the present invention is preferably less than 0.5 g / 100 mL, more preferably less than 0.4 g / 100 mL, and still more preferably 0.3 g, from the viewpoint of making it difficult to feel persistent sweetness. / Less than 100 mL.
  • the method for setting the sugar content to such a value is not particularly limited.
  • the method for adjusting the amount of a raw material containing a sugar the amount of the raw material containing a sugar somewhere in the beverage production process, and the like.
  • a method of adjusting can be considered.
  • a saccharide is a saccharide based on the nutrition labeling standard of foods (2003 Ministry of Health, Labor and Welfare Notification No.
  • the amount of protein, lipid, dietary fiber, ash, and moisture can be measured by the methods listed in the nutrition labeling standards. However, even methods that are not described in the nutrition labeling standards may be adopted if they can be measured appropriately. Specifically, the amount of ash can be measured by the direct ashing method, the amount of protein can be measured by the nitrogen quantitative conversion method or the Dahl method, and the amount of lipid can be determined by the ether extraction method, chloroform / methanol mixed solution extraction method, gel bell method.
  • the amount of dietary fiber can be measured by high performance liquid chromatograph method, enzyme-HPLC method or sulfuric acid addition ashing method, the amount of water can be measured by Karl Fischer method, drying It can be measured by an auxiliary method, a reduced pressure heating drying method, a normal pressure heating drying method, or a plastic film method.
  • the beer-taste alcoholic beverage of the present invention can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle as a normal beverage to make a beverage in a container.
  • Examples 1 to 6 and Comparative Examples 1 to 5 The beer-taste beverages of Examples 1 to 6 and Comparative Examples 1 to 5 were prepared as follows. First, a 100% malt ratio beer in which the amount of purine was measured in advance as a wheat-derived component was added to an aqueous solution containing an alcohol and a fragrance so that the amount of purine was less than 0.005 mg / 100 mL.
  • the material was added so as to have an iso ⁇ acid concentration of 10 ppm, and carbon dioxide gas 0.2 MPa (gas pressure at 20 ° C.) was added to the aqueous solution.
  • the alcohol concentration is set to 1 v / v%, 5 v / v%, or 9 v / v%, and the high-sweetness sweetener and acidulant are in the ratios and amounts shown in Tables 1 and 2 below. used.
  • the flavor of the obtained beer was evaluated by a sensory test using a scoring method.
  • Five well-trained sensory evaluators evaluated “Drinking Response”, “Sweetness”, “Sourness”, “Moderate Alcohol”, and “Comprehensive Evaluation” on a 5-point scale. 5 points for “Very feel or very good”, 4 points for “feel or good”, 3 points for “somewhat feel or slightly good”, 2 points for “slightly or slightly good”, “not feel or normal”
  • the average score of evaluation points was calculated with 1 as the score, and evaluation was performed according to the following criteria according to the average score. “Drinking response”, “moderate alcohol feeling”, and “overall evaluation” are better as the average score is higher, and is preferably 2.0 or more.
  • “Sweetness” and “acidity” were determined to have an average score of preferably 2.4 or more and less than 4.0, and an average score of 3.0 or more and less than 4.0. The results are shown in Tables 1 and 2.
  • Examples 1 to 6 were excellent in the balance of “drinking response”, “acidity”, “sweetness”, and “alcohol feeling”.
  • Comparative Example 1 is inferior in “drinking response” and “moderate alcohol feeling”
  • Comparative Examples 2 and 4 are inferior in “moderate alcohol feeling”
  • Comparative Examples 3 to 5 are “acidity”. ”Was inferior, and the evaluation was unfavorable.
  • the beer-taste alcoholic beverage of the present invention has a well-balanced balance of “drinking response”, “acidity”, “sweetness”, and “alcohol feeling” while reducing the amount of purine, and has a new taste as a luxury product. Can be provided.

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  • Chemical & Material Sciences (AREA)
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Abstract

　L'invention concerne une boisson alcoolisée au goût de bière, laquelle contient: (A) un composant extrait du malt; (B) au moins une sorte d'acide sélectionnée dans le groupe comprenant acide citrique, acide lactique, acide phosphorique et acide malique; et (C) au moins une sorte de sel sélectionnée dans le groupe comprenant citrate, lactate, phosphate et malate. La teneur en composant (B), calculée en acide citrique, est de 180 à 850ppm, la teneur en purine est inférieure à 0,08mg/100mL, et la concentration d'alcool est de 1 à 10v/v%. Même en réduisant la quantité de purine, la boisson alcoolisée de cette invention est équilibrée en termes de "corps", de "douceur" et de "sensation de la présence d'alcool" et constitue une nouveauté dans le domaine du goût.
PCT/JP2015/074747 2014-09-01 2015-08-31 Boisson alcoolisée au goût de bière WO2016035763A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014-177569 2014-09-01
JP2014177569A JP6267082B2 (ja) 2014-09-01 2014-09-01 ビールテイストアルコール飲料

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WO2016035763A1 true WO2016035763A1 (fr) 2016-03-10

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Cited By (4)

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JP2018029540A (ja) * 2016-08-25 2018-03-01 アサヒビール株式会社 ビールテイスト飲料およびビールテイスト飲料の製造方法
EP3556217A4 (fr) * 2016-12-15 2020-08-12 Asahi Breweries, Ltd. Boisson moussante de type bière non fermentée et son procédé de fabrication
JP2020171322A (ja) * 2020-07-22 2020-10-22 アサヒビール株式会社 ビールテイスト飲料およびビールテイスト飲料の製造方法
WO2023171157A1 (fr) * 2022-03-11 2023-09-14 アサヒグループホールディングス株式会社 Boisson effervescente de type bière fermentée et son procédé de fabrication

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JP7467808B2 (ja) * 2017-11-29 2024-04-16 キリンホールディングス株式会社 ビールテイスト発酵アルコール飲料およびその製造方法
JP7309689B2 (ja) * 2018-04-04 2023-07-18 サントリーホールディングス株式会社 香味劣化が抑制されたビールテイスト飲料
JP7376984B2 (ja) * 2018-10-12 2023-11-09 サッポロビール株式会社 ビールテイスト飲料
JP7096320B2 (ja) * 2020-12-21 2022-07-05 アサヒビール株式会社 非発酵ビール様発泡性飲料に飲み応えを付与する方法

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JP5525632B1 (ja) * 2013-02-28 2014-06-18 サッポロビール株式会社 ビールテイスト飲料及びその製造方法
WO2014098139A1 (fr) * 2012-12-19 2014-06-26 花王株式会社 Boisson au goût de bière

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JP2011036228A (ja) * 2009-08-18 2011-02-24 Kirin Brewery Co Ltd アルコール感が抑制され、かつ甘味と酸味が調和した低アルコール無糖飲料の製造方法
JP2011217706A (ja) * 2010-04-14 2011-11-04 Asahi Breweries Ltd ビールテイスト飲料、及び、その製造方法
WO2013077292A1 (fr) * 2011-11-22 2013-05-30 サントリーホールディングス株式会社 BOISSON AU GOÛT DE BIÈRE À FAIBLE TENEUR EN EXTRAITS ET DONT LE pH A ÉTÉ AJUSTÉ
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Publication number Priority date Publication date Assignee Title
JP2018029540A (ja) * 2016-08-25 2018-03-01 アサヒビール株式会社 ビールテイスト飲料およびビールテイスト飲料の製造方法
EP3556217A4 (fr) * 2016-12-15 2020-08-12 Asahi Breweries, Ltd. Boisson moussante de type bière non fermentée et son procédé de fabrication
JP2020171322A (ja) * 2020-07-22 2020-10-22 アサヒビール株式会社 ビールテイスト飲料およびビールテイスト飲料の製造方法
JP6998997B2 (ja) 2020-07-22 2022-01-18 アサヒビール株式会社 ビールテイスト飲料およびビールテイスト飲料の製造方法
WO2023171157A1 (fr) * 2022-03-11 2023-09-14 アサヒグループホールディングス株式会社 Boisson effervescente de type bière fermentée et son procédé de fabrication

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