WO2017010000A1 - Agent d'amélioration de la sensation d'alcool pour boisson alcoolisée - Google Patents

Agent d'amélioration de la sensation d'alcool pour boisson alcoolisée Download PDF

Info

Publication number
WO2017010000A1
WO2017010000A1 PCT/JP2015/070409 JP2015070409W WO2017010000A1 WO 2017010000 A1 WO2017010000 A1 WO 2017010000A1 JP 2015070409 W JP2015070409 W JP 2015070409W WO 2017010000 A1 WO2017010000 A1 WO 2017010000A1
Authority
WO
WIPO (PCT)
Prior art keywords
alcohol
alcoholic beverage
beer
taste
ppm
Prior art date
Application number
PCT/JP2015/070409
Other languages
English (en)
Japanese (ja)
Inventor
祐嗣 生田
慶治 森田
将司 山崎
舞 金澤
Original Assignee
小川香料株式会社
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 小川香料株式会社 filed Critical 小川香料株式会社
Priority to JP2015535929A priority Critical patent/JP5911647B1/ja
Priority to PCT/JP2015/070409 priority patent/WO2017010000A1/fr
Publication of WO2017010000A1 publication Critical patent/WO2017010000A1/fr

Links

Classifications

    • 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

Definitions

  • the present invention relates to an alcohol feeling improving agent for alcoholic beverages containing 1,3-dihydroxyacetone or 1,3-dihydroxyacetone and acetic acid and / or acetoin as active ingredients, an alcoholic beverage having an improved alcoholic feeling, and an alcoholic beverage
  • the present invention relates to a method for improving alcohol feeling.
  • ADVANTAGE OF THE INVENTION According to this invention, the unpleasant alcohol smell derived from ethanol of an alcoholic beverage, a bitter taste, a pungent taste, irritation
  • Alcoholic beverages have been used by many people around the world since ancient times to bring about various health effects such as increased appetite through proper drinking, relief of stress, facilitation of communication, recovery from fatigue, and introduction of sleep.
  • ethanol also referred to as ethyl alcohol
  • alcoholic beverages with high alcohol concentrations such as whiskey, brandy, and shochu improve these unpleasant flavors by peculiar flavoring and long-term storage and aging.
  • whiskeys and brandies have an amber and mellow fragrance, which is a component of various alcohols and fatty acids contained in the fresh sake during storage and aging of colorless and transparent fresh sake just after distillation. Is said to cause a chemical reaction to change into a sweet and gorgeous aroma component such as fatty acid ester.
  • beer-flavored drinks and distilled liquors with increased alcohol concentration, reduced sugar (calories), purines, etc.
  • Various types of alcoholic beverages have been developed, such as Chuhai, which is divided by another beverage (eg, fruit-flavored carbonated water).
  • another beverage eg, fruit-flavored carbonated water
  • new types of beer-flavored sparkling alcoholic beverages called “third beer” and “fourth beer”, which are neither conventional beer nor sparkling liquor, have appeared.
  • the richness and voluminous sensation are reduced due to the influence of alcohol concentration and the reduction of purines and sugars (calories), resulting in relative discomfort such as ethanol-derived alcohol odor, bitterness, pungent taste, and irritation.
  • ethanol-derived alcohol odor e.g., ethanol-derived alcohol odor
  • bitterness e.g., bitterness, pungent taste, and irritation.
  • alcoholic beverages in order to efficiently produce alcoholic beverages in a short period of time, for example, alcohol fermentation with yeast and aging steps are omitted, and distilled liquor is added to dough blended with wort, malt extract, sugar, fragrance, etc. Beer-flavored alcoholic beverages using a so-called non-fermentative production method and plum wine-flavored beverages that have not undergone or shortened the aging process have been developed. Since alcoholic beverages made by these manufacturing methods do not require special brewing and aging facilities, they can be manufactured in a short time, in large quantities at a low cost, and in a short time, products that can be put on the market There is. On the other hand, since the aging step for improving the richness, aging feeling and mellowness is omitted, there is also a problem that the negative flavor derived from ethanol is conspicuous.
  • Patent Document 1 a method of adding a fruit of paradichom paprika which is a kind of plant
  • Patent Document 2 a method of adding betaine which is a component contained in sugar beet
  • Patent Document 3 a method of adding a yeast extract
  • Patent Document 4 a method of adding a glucan having an inner branched cyclic structure part and an outer branched cyclic structure part and having a polymerization degree of 50 or more
  • Patent Document 5 As a flavor improvement method of a beer taste (beer flavor) drink, a bitter substance and a malt extract are contained, and further, the content of linalool and / or diacetyl is adjusted to a specific range in the drink (Patent Document 5). ), A method of adding salts (Patent Document 6) and acesulfame potassium (Patent Document 7) to a beer-taste beverage containing a malt-derived component and having a purine content of 1.1 mg / 100 ml or less is disclosed. Yes.
  • Patent Document 6 A method of adding salts (Patent Document 6) and acesulfame potassium (Patent Document 7) to a beer-taste beverage containing a malt-derived component and having a purine content of 1.1 mg / 100 ml or less is disclosed.
  • Patent Document 6 A method of adding salts (Patent Document 6) and acesulfame potassium (Patent Document 7) to a beer
  • Japanese Patent Laid-Open No. 10-313849 Japanese Patent Laid-Open No. 2003-204779 JP 2002-253199 A JP 2003-289824 A JP 2014-128251 A Japanese Patent No. 5661969 Japanese Patent No. 5657830 JP-A-5-316959
  • the present invention solves various problems in the prior art relating to a masking method for unpleasant odor peculiar to alcoholic beverages and a method for improving the flavor of beer-taste (beer-flavored) beverages.
  • An object of the present invention is to provide an alcohol feeling improving agent that can easily and effectively improve negative flavors such as alcohol odor (disinfection odor), bitterness, pungent taste, and irritation.
  • the present inventor can easily add ethanol by adding 1,3-dihydroxyacetone to an alcoholic beverage without greatly changing the product design (raw materials, manufacturing method, etc.) of the beverage.
  • the present inventors have found that the unpleasant alcohol odor, bitterness, pungent taste, and irritation derived from it can be suppressed or reduced to improve the feeling of alcohol, leading to the development of the present invention.
  • 1,3-dihydroxyacetone is added to various beverages and foods to improve the acidity and saltiness, impart richness, and improve the flavor of foods and drinks to improve the aroma. (Patent Document 8).
  • Patent Document 8 the effect of improving the alcohol feeling of the alcoholic beverage found in the present invention has not been known at all.
  • the present invention (A) an alcohol feeling improving agent for alcoholic beverages, which comprises 1,3-dihydroxyacetone; (B) Alcohol feeling improving agent of (A), characterized by containing 0.01 ppm to 10% by mass of 1,3-dihydroxyacetone; (C) The alcohol feeling improving agent according to (A) or (B), further comprising acetic acid and / or acetoin; (D) The alcohol feeling improving agent according to (C), further containing 0.01 ppm to 10% by mass of acetic acid and / or acetoin, respectively; (E) The alcohol feeling improving agent according to any one of (A) to (D), wherein the alcoholic beverage is a beer-taste alcoholic beverage; (F) an alcoholic beverage with improved alcohol feeling, characterized by containing 0.00001-100 ppm of 1,3-dihydroxyacetone; (G) The alcoholic beverage of (F), further containing 0.00001 to 100 ppm of acetic acid and / or acetoin, respectively; (H) The alcoholic
  • (I) A method for improving the alcohol feeling of an alcoholic beverage, which comprises adding 1,3-dihydroxyacetone to the alcoholic beverage; (J) The alcohol feeling improving method according to (I), wherein 0.00001 to 100 ppm of 1,3-dihydroxyacetone is added; (K) The method for improving alcohol feeling according to (I) or (J), further comprising adding acetic acid and / or acetoin; (L) Acetic acid and / or acetoin is further added in an amount of 0.00001 to 100 ppm, respectively, (K) the method for improving alcohol feeling; and (M) The alcohol feeling improving method according to any one of (I) to (L), wherein the alcoholic beverage is a beer-taste alcoholic beverage; It is.
  • the negative flavor of the alcoholic beverage that is, an unpleasant alcohol odor (disinfection odor), bitterness, pungent taste, and irritation derived from ethanol can be easily and effectively improved. Can do.
  • the alcohol feeling improving agent of the present invention can effectively reduce and suppress unpleasant flavors with a very small addition amount, the odor and taste of 1,3-dihydroxyacetone itself may adversely affect the flavor of the product. Absent. Therefore, even existing alcoholic beverages are versatile in that they can be used without greatly changing the product design (raw materials, ingredients, etc.), and are highly useful for the alcoholic beverage industry.
  • Alcohol feeling improving agent refers to alcoholic beverages such as alcohol odor (disinfection odor), bitterness, pungent taste, and irritation that are felt when ingesting alcoholic beverage It is a negative and unpleasant odor and taste derived from ethanol, the main ingredient of The essential active ingredient contained in the alcohol feeling improving agent of the present invention is 1,3-dihydroxyacetone (also known as 1,3-dihydroxy-2-propanone).
  • 1,3-Dihydroxyacetone is a crystalline powder that is soluble in water and ethanol, insoluble in ether, and has a melting point of 75 to 80 ° C. and has a characteristic odor and sweetness.
  • sugar beet and sugar cane are produced by purification or oxidation of glycerin, and commercially available products are readily available on the market.
  • the amount of 1,3-dihydroxyacetone contained in the alcohol feeling improving agent is not particularly limited, but is preferably 0.01 ppm to 10% by mass, more preferably 0.1 ppm to 1% by mass, and still more preferably. 1 to 1000 ppm.
  • the alcohol feeling-improving agent of the present invention is further supplemented with acetic acid and / or acetoin (that is, acetic acid only, acetoin only, and both acetic acid and acetoin). Street) can be used together.
  • Acetoin also known as 3-hydroxy-2-butanone
  • Acetoin has a fragrance reminiscent of sweet cream butter, and is used as a food fragrance. Both acetoin and acetic acid are commercially available.
  • the amount of acetic acid and / or acetoin contained in the alcohol feeling improving agent is not particularly limited. However, in view of the contribution to improving the feeling of alcohol and the negative influence on the flavor of the beverage itself, each of acetic acid and acetoin is preferably 0.01 ppm to 10% by mass, more preferably 0.1 ppm to 1% by mass, and even more preferably 1 to 1000 ppm. Note that when acetic acid and acetoin are used in combination, the amount is the same as that shown on the left.
  • the alcohol feeling improving agent of the present invention can be appropriately mixed with additional ingredients as necessary.
  • additional component include plant extracts, natural fragrances, synthetic fragrances, antioxidants, and the like, which can be added to the alcohol feeling improving agent in amounts that do not impair the effects of the present invention.
  • any one of 1,3-dihydroxyacetone, acetic acid and acetoin can be purchased and used regardless of the specific manufacturer or product. It is preferable to use a reagent with high purity.
  • the alcohol sensation-improving agent includes various solvents in 1,3-dihydroxyacetone alone, or a mixture of 1,3-dihydroxyacetone and acetic acid and / or acetoin, and, if necessary, a mixture containing the above-mentioned additional components such as a fragrance. Can be added and mixed uniformly.
  • the solvent used in the production of the alcohol feeling improving agent is not particularly limited, but water, aliphatic alcohols such as ethanol, propanol and butanol, polyhydric alcohols such as glycerin and propylene glycol, etc. are used alone or in combination. Can be used. Among these, water, ethanol, or a mixed solvent of water and ethanol is preferable. Since all of 1,3-dihydroxyacetone, acetic acid and acetoin are highly soluble in water-containing ethanol, if an alcohol aqueous solution is used, all components can be dissolved in a solvent all together regardless of the order. Therefore, an ethanol aqueous solution (ethanol concentration of 30 to 99% by mass) is optimal as a solvent in that efficient and simple production is possible.
  • 1,3-dihydroxyacetone as an essential active ingredient, acetic acid or acetoin as an additional active ingredient, and an alcohol feeling improving agent in a liquid form in which the additional ingredient is dissolved in a solvent are examples of preferred embodiments of the present invention.
  • the alcohol feeling improving agent can also be used as a solid agent after performing treatments such as lyophilization or heat drying in a dosage form other than a liquid. It is also possible to add excipients such as dextrin to the alcohol-like improving agent in the form of a liquid and spray-dry it into powder, granules, or tablets, and select various dosage forms depending on the application be able to.
  • Alcoholic beverage refers to a beverage in which the content (v / v) of ethanol contained in the beverage is 1% or more.
  • the alcohol feeling-improving agent of the present invention can be applied to various alcoholic beverages without limitation, ie, alcoholic beverages such as brewed liquor, distilled liquor, and mixed liquor. Specifically, beer, sake, brewed sake such as wine, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, spirits, etc. Examples include cocktails in which fruit juice, flavor, carbon dioxide, and the like are further mixed with alcoholic beverages, fizz, chu-hi, and beer-taste (beer-flavored) alcoholic beverages. As a target to which the improving agent of the present invention is applied, alcoholic beverages such as cocktails, fizz, chuhai and beer taste are particularly preferable.
  • the manufacturing method of the alcoholic beverage which applies the alcohol feeling improving agent of this invention does not specifically limit about the manufacturing method of the alcoholic beverage which applies the alcohol feeling improving agent of this invention.
  • an alcoholic beverage produced by adding alcohol from the outside during the production process is strongly influenced by a negative flavor derived from ethanol. Therefore, an alcoholic beverage produced by a method in which another alcoholic beverage or raw material alcohol (brewed alcohol) is added in such a production process is preferable as an object of improvement according to the present invention.
  • the alcohol content of the alcoholic beverage is not particularly limited.
  • the alcohol content at which the improvement effect according to the present invention is easily exhibited is preferably 1 to 50 (v / v)%, more preferably 3 to 25 (v / v)%, and further preferably 3 to 10 (v / v). )%.
  • the beer-taste alcoholic beverage is a beer-flavored foaming alcoholic beverage having an ethanol content (v / v) of 1% or more, and an alcohol-free beer having an alcohol content of 0 to less than 1 (v / v)% Taste soft drinks are excluded.
  • a method for producing a beer-taste alcoholic beverage there are two types of production methods, a fermentation method and a non-fermentation method.
  • the former is a method of producing alcohol by fermentation using yeast with a common malt or cereal saccharified solution as a main raw material.
  • the latter is a method of manufacturing by adding wort, malt extract, sugars, fragrances, alcohol, etc. to drinking water without going through a fermentation process with yeast.
  • the alcohol feeling improving agent of the present invention can be applied to a beer-taste alcoholic beverage produced by either a fermentation method or a non-fermentation method.
  • beer-taste alcoholic beverages with reduced sugars and purines beer-taste alcoholic beverages manufactured by a non-fermentative manufacturing method, or any of the pre-fermentation process, fermentation process, and post-fermentation process, even if it is a fermentation process
  • beer taste alcoholic beverage to which alcoholic beverages or raw material alcohol (brewed alcohol) was added since the negative flavor derived from ethanol is easy to feel at the time of ingestion, it is suitable as an application object of the present invention.
  • the amount added is the amount of 1,3-dihydroxyacetone, which is an essential active ingredient, relative to the alcoholic beverage, that is, the content of 1,3-dihydroxyacetone in the alcoholic beverage Preferably, it is determined based on the amount.
  • the content of 1,3-dihydroxyacetone in the alcoholic beverage is not particularly limited, but is preferably 0.00001 to 100 ppm, more preferably 0.0001 to 10 ppm, and further preferably 0.001 to 1 ppm. is there. If it is less than 0.0001 ppm, the effect of improvement is weak, while if it exceeds 100 ppm, it is not preferable because it results in a negative flavor such as poor overall aroma. In other words, if the content of 1,3-dihydroxyacetone is too high, the top fragrance will be suppressed, and the sweetness and volume will increase, making it more prone to become a product that is persistent and difficult to drink. .
  • the concentration of acetic acid and / or acetoin used in combination with 1,3-dihydroxyacetone in the alcoholic beverage is not particularly limited. However, in view of the improvement effect when it is too little and the negative influence when it is too much, it is preferably 0.00001 to 100 ppm, more preferably 0.0001 to 10 ppm, and further preferably 0.001 to 1 ppm.
  • the addition timing when the alcohol feeling improving agent of the present invention is added to the alcoholic beverage may be added in any step as long as it is finally included in the alcoholic beverage. Absent. For example, in a non-fermentative manufacturing method, it may be performed during any of the steps of blending, filtration, sterilization, carbonation, and filling. Moreover, in a fermentation manufacturing method, although you may add at any process of a pre-fermentation process, a fermentation process, and a post-fermentation process, it is preferable to select an addition time based on the liquor tax law. When there is no restriction
  • Test Examples 1 to 8 Evaluation Samples
  • the alcohol feeling improving agents A to D of Example 1 were added to the above-described beer-taste alcoholic beverages for evaluation samples (Test Examples) 1 to 8) were prepared.
  • the alcohol feeling improving agent A prepared in Example 1 is added to a beer-taste alcoholic beverage so that the concentration of the improving agent in the beverage is two types of 0.01% and 0.1%.
  • Test Examples 1 and 2 were obtained.
  • Test Examples 3 to 8 were prepared by adding alcohol feeling improving agents B to D to beer-taste alcoholic beverages so as to have two concentrations respectively.
  • the 1,3-dihydroxyacetone concentrations in the beer-taste alcoholic beverages are 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, and 100 ppm, respectively.
  • an additive-free beer-taste alcoholic beverage to which no alcohol feeling improving agent was added was used as a control.
  • the alcohol odor (disinfection odor) was set to 7 points, and the other items were set to 4 points.
  • sensory evaluation was conducted on the sample beverages of Test Examples 1 to 8 by five skilled panels.
  • the sensory evaluation average score is an average value of each panel scored according to the following criteria.
  • Test Examples 9 to 11 Evaluation Samples
  • the alcohol feeling improving agent B prepared in Example 1 and the alcohol feeling improving agents E and F prepared in Example 2 were respectively used. Samples for evaluation were prepared by adding 0.1% (Test Examples 9 to 11).
  • Test Examples 9 to 11 With respect to the beer-taste alcoholic beverages of Test Examples 9 to 11, five skilled panels performed sensory evaluation using the same method and criteria as the sensory evaluation in Test Examples 1 to 8. The results are shown in Table 6.
  • Test Example 12 99% ethanol was added to a commercially available beer-flavored beverage with 0% sugar and 0% purine to prepare a beer-taste alcoholic beverage having an alcohol concentration of 9 (v / v)%. 0.1% of each of the alcohol feeling improving agents B, E, and F prepared in Examples 1 and 2 was added to the beer-taste alcoholic beverage, and sensory evaluation was performed by five skilled panels. As a result, even when any alcohol improving agent was added, the effects of improving alcohol odor, bitterness, pungent taste, and irritation were confirmed.
  • alcohol feeling improving agents G to N were prepared by dissolving acetoin and / or acetic acid in 0.01 g of 1,3-dihydroxyacetone in an aqueous ethanol solution.
  • Test Example 14 The beer-taste alcoholic beverage prepared in Test Examples 1 to 8 (alcohol 5 (v / v)%), the beer-taste alcoholic beverage prepared in Test Example 12 (alcohol 9 (v / v)%), and Test Example 13 Samples for evaluation tests were prepared by adding 0.01% or 0.1% of the alcohol feeling improving agents G to N shown in Table 13 to various commercially available chu-hi used in the above. In addition, the additive-free goods which have not added the improvement agent were made into the control

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

L'objectif de la présente invention concerne un agent d'amélioration de la sensation d'alcool, pouvant améliorer la sensation d'alcool par suppression et réduction, simples et efficaces, d'une odeur d'alcool désagréable et d'arômes négatifs, tels que l'amertume et l'âcreté, et d'une sensation irritante, qui proviennent tous de l'éthanol et qui sont tous ressentis avec des boissons alcoolisées. L'invention concerne un agent d'amélioration de la sensation d'alcool, caractérisé en ce qu'il comprend de la 1,3-dihydroxyacétone et, selon le cas, comprend en outre de l'acide acétique et/ou de l'acétoïne.
PCT/JP2015/070409 2015-07-16 2015-07-16 Agent d'amélioration de la sensation d'alcool pour boisson alcoolisée WO2017010000A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2015535929A JP5911647B1 (ja) 2015-07-16 2015-07-16 アルコール飲料のアルコール感改善剤
PCT/JP2015/070409 WO2017010000A1 (fr) 2015-07-16 2015-07-16 Agent d'amélioration de la sensation d'alcool pour boisson alcoolisée

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2015/070409 WO2017010000A1 (fr) 2015-07-16 2015-07-16 Agent d'amélioration de la sensation d'alcool pour boisson alcoolisée

Publications (1)

Publication Number Publication Date
WO2017010000A1 true WO2017010000A1 (fr) 2017-01-19

Family

ID=55808272

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2015/070409 WO2017010000A1 (fr) 2015-07-16 2015-07-16 Agent d'amélioration de la sensation d'alcool pour boisson alcoolisée

Country Status (2)

Country Link
JP (1) JP5911647B1 (fr)
WO (1) WO2017010000A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019201613A (ja) * 2018-05-25 2019-11-28 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香味向上方法
JP6972480B1 (ja) * 2021-02-25 2021-11-24 長岡香料株式会社 アルコール飲料のエタノール感抑制剤

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018092655A1 (fr) * 2016-11-21 2018-05-24 アサヒビール株式会社 Boisson alcoolisée de type bière

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05316959A (ja) * 1992-05-19 1993-12-03 Takasago Internatl Corp 飲食品の香味改善方法
JPH08188792A (ja) * 1995-01-06 1996-07-23 Pola Chem Ind Inc アルコール刺激臭マスキング剤
JPH08187277A (ja) * 1995-01-06 1996-07-23 Pola Chem Ind Inc アルコール刺激臭マスキング剤
JP2015080457A (ja) * 2013-10-23 2015-04-27 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
JP2015107107A (ja) * 2013-10-23 2015-06-11 サッポロビール株式会社 ビールテイスト飲料

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05316959A (ja) * 1992-05-19 1993-12-03 Takasago Internatl Corp 飲食品の香味改善方法
JPH08188792A (ja) * 1995-01-06 1996-07-23 Pola Chem Ind Inc アルコール刺激臭マスキング剤
JPH08187277A (ja) * 1995-01-06 1996-07-23 Pola Chem Ind Inc アルコール刺激臭マスキング剤
JP2015080457A (ja) * 2013-10-23 2015-04-27 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
JP2015107107A (ja) * 2013-10-23 2015-06-11 サッポロビール株式会社 ビールテイスト飲料

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ATHANASIOS, M. ET AL.: "Ambient and low temperature winemaking by immobilized cells on brewer's spent grains: Effect on volatile composition", FOOD CHEMISTRY, vol. 104, no. 3, 2007, pages 918 - 927, XP022086205 *
ROSSI, S. ET AL.: "Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 94, no. 5, 2014, pages 919 - 928, XP055344973 *
ZHAO, H. ET AL.: "Development of Organic Acids and Volatile Compounds in Cider during Malolactic Fermentation", CZECH JOURNAL OF FOOD SCIENCE, vol. 32, no. 1, 2014, pages 69 - 76, XP055344974 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019201613A (ja) * 2018-05-25 2019-11-28 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香味向上方法
JP6972480B1 (ja) * 2021-02-25 2021-11-24 長岡香料株式会社 アルコール飲料のエタノール感抑制剤
JP2022129516A (ja) * 2021-02-25 2022-09-06 長岡香料株式会社 アルコール飲料のエタノール感抑制剤

Also Published As

Publication number Publication date
JP5911647B1 (ja) 2016-04-27
JPWO2017010000A1 (ja) 2017-07-13

Similar Documents

Publication Publication Date Title
JP6084460B2 (ja) 新規ビールテイスト飲料
JPWO2016163200A1 (ja) 発酵ビール様発泡性飲料
TWI695885B (zh) 類啤酒發泡性飲料
TWI695686B (zh) 類啤酒飲料
JP2013081417A (ja) ビール様飲料用風味改善剤
JP2011036129A (ja) 高アルコール度のビールテイスト発酵飲料
US20170245526A1 (en) Method for producing a non-alcoholic beverage
WO2016063820A1 (fr) Boisson effervescente de type bière
JP2017112965A (ja) ビール様発泡性飲料
JP5911647B1 (ja) アルコール飲料のアルコール感改善剤
JP2023058601A (ja) アルコールテイスト飲料
JP6484005B2 (ja) ビール様飲料用風味改善剤
JP2017225404A (ja) 甘味を抑えた果実風味アルコール飲料
JP2023005213A (ja) ウイスキーハイボール飲料及びその製造方法
JP7344359B2 (ja) アルコール飲料
JP7335102B2 (ja) 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飲用感向上方法
JP6674739B2 (ja) アルコール飲料ベース、アルコール飲料、アルコール飲料ベースの製造方法、及び、アルコール飲料ベースのアルコールの刺激味を抑制しつつドリンカビリティを向上させる方法
JP7182404B2 (ja) 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飲用感向上方法
JP2021164432A (ja) 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香味向上方法
JP7271293B2 (ja) 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香味向上方法
JP5717830B2 (ja) 非発酵ビールテイスト飲料及びその製造方法
JP7064799B1 (ja) アルコール感調整剤およびアルコール飲料
JP7385433B2 (ja) 発泡性アルコール飲料
TWI417056B (zh) Sour taste reduced ‧ Efforts of unfermented beer flavored malt beverages and their manufacturing methods
JP2021040557A (ja) 麹を原料とする蒸留酒の甘味質増強用組成物、甘味質増強用組成物を含有する蒸留酒、および蒸留酒の甘味質増強方法

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2015535929

Country of ref document: JP

Kind code of ref document: A

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 15898312

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15898312

Country of ref document: EP

Kind code of ref document: A1