WO2023171157A1 - Boisson effervescente de type bière fermentée et son procédé de fabrication - Google Patents

Boisson effervescente de type bière fermentée et son procédé de fabrication Download PDF

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Publication number
WO2023171157A1
WO2023171157A1 PCT/JP2023/002020 JP2023002020W WO2023171157A1 WO 2023171157 A1 WO2023171157 A1 WO 2023171157A1 JP 2023002020 W JP2023002020 W JP 2023002020W WO 2023171157 A1 WO2023171157 A1 WO 2023171157A1
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Prior art keywords
beer
fermented beer
sparkling beverage
phosphoric acid
fermented
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PCT/JP2023/002020
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English (en)
Japanese (ja)
Inventor
諒 松浦
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アサヒグループホールディングス株式会社
アサヒビール株式会社
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Publication of WO2023171157A1 publication Critical patent/WO2023171157A1/fr

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    • 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

Definitions

  • the present invention relates to a fermented beer-like sparkling beverage with a low alcohol concentration and a method for producing the same.
  • the alcohol concentration is reduced by diluting a beer-like sparkling beverage produced by a normal manufacturing method with water or removing the alcohol content.
  • a method of stopping fermentation midway through controlling the fermentation time and fermentation temperature there is a method of fermenting wort with a low concentration.
  • the low-alcohol beer-like sparkling beverages produced by these methods are noticeably watery compared to ordinary beer-like sparkling beverages, and are not as good as ordinary beer in terms of taste and flavor.
  • alcohol has a bactericidal effect, and beer-like sparkling beverages with a low alcohol concentration have a problem in that they are inferior in microbial resistance than beer-like sparkling beverages with a high alcohol concentration.
  • Patent Document 2 discloses that in a beer-taste alcoholic beverage with a reduced amount of purines, the acidity is made noticeable by blending a specific acid and an acid salt as an acidulant without increasing the extract content. It has been reported that the balance and taste of drinking can be improved without sacrificing taste.
  • An object of the present invention is to provide a fermented beer-like sparkling beverage that has a beer-like feel and suppresses oxidative deterioration odor despite having a low alcohol concentration, and a method for producing the same.
  • the present inventors have found that by adding phosphoric acid to a low-alcohol beer-like sparkling beverage in an amount higher than that of conventional beer, they can give a sour taste and make it watery.
  • the present invention was completed based on the discovery that in addition to improving the drinking response by improving the taste, it was also possible to improve the flavor by masking the odor of oxidative deterioration.
  • the present invention has the following configuration.
  • [1] A fermented beer-like sparkling beverage having an alcohol concentration of 1 to 4 v/v% and a phosphoric acid concentration of 280 to 500 mass ppm.
  • [2] The fermented beer-like sparkling beverage according to [1] above, which has a phosphoric acid concentration of 330 to 480 ppm by mass.
  • [3] The fermented beer-like sparkling beverage according to [1] or [2] above, wherein the malt ratio in the fermented raw material is 10 w/w% or more.
  • [4] The fermented beer-like sparkling beverage according to any one of [1] to [3] above, which has an acidity calculated as citric acid of 0.10 to 0.20 g/100 mL.
  • the fermented beer-like sparkling beverage according to the present invention has a low alcohol content, it has a beer-like drinking feel, suppresses oxidative deterioration odor, and has high palatability.
  • the method for producing a fermented beer-like sparkling beverage and the flavor improvement method for a fermented beer-like sparkling beverage according to the present invention the fermented beverage has a beer-like feel and suppresses oxidative deterioration odor despite its low alcohol content. Beer-like sparkling beverages can be produced.
  • beer-like sparkling beverage refers to a beverage that has a "beer-like feel” among beverages containing carbon dioxide gas. "Beer-likeness” refers to a flavor reminiscent of beer, regardless of product name or labeling.
  • a “beer-like sparkling beverage” is a beverage that has a flavor, taste, and texture that is equivalent to or similar to beer, and has a high stopping point, regardless of alcohol content, whether or not malt and hops are used, and whether or not it is fermented. It refers to a sparkling beverage that has a sense of thirst and drinkability (the ability to drink many cups without getting tired).
  • “fermented beer-like sparkling beverage” means a beer-like sparkling beverage produced through a fermentation process.
  • the fermentation method is not particularly limited and may be single fermentation, single multiple fermentation, or parallel multiple fermentation, but as with traditional beer production, malt etc. It is preferable to use single-stage multiple fermentation, in which the product is produced by separately performing a saccharification step in which starch contained in the raw material is decomposed into 1 to 3 sugars, and a fermentation step in which alcohol is produced from sugar by yeast.
  • the fermented beer-like sparkling beverage according to the present invention includes beverages produced through a fermentation process among beer, low-malt beer, low-alcohol beer-like sparkling beverages, non-alcoholic beer, and the like.
  • liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate may also be used.
  • the alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and one that is generally classified as a distilled liquor can be used.
  • raw material alcohol may be used, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.
  • oxidative deterioration odor refers to an unpleasant odor that occurs due to oxidation of beverage components during the storage period of a manufactured fermented beer-like sparkling beverage.
  • the oxidative deterioration odor of fermented beer-like sparkling beverages mainly includes cardboard odor caused by (E)-2-nonenal produced by lipid oxidation, aging odor due to the contribution of many components, trans-4, Contains a metallic odor caused by 5-epoxy-2(E)-decenal.
  • the fermented beer-like sparkling beverage according to the present invention has an alcohol concentration of 1 to 4 v/v% and a phosphoric acid concentration of 280 to 500 mass ppm.
  • phosphoric acid is mainly derived from raw materials such as malt.
  • the phosphoric acid concentration of a typical beer-like sparkling beverage depends on the malt ratio, but is generally 10 to 250 ppm by mass.
  • the fermented beer-like sparkling beverage according to the present invention has a higher phosphoric acid concentration than ordinary beer, which gives it sour taste and improves wateriness. , the drinkability is improved, and the oxidative deterioration odor that occurs during storage is masked, and the flavor is improved.
  • the phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is within the range of 280 to 500 mass ppm, but since a more sufficient oxidation deterioration odor masking effect can be obtained, 300 mass ppm or more is preferable, and 330 mass ppm or more is more preferable. Moreover, since the acidity can be suppressed to a preferable strength as a beverage, the phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention is preferably 490 mass ppm or less, and more preferably 480 mass ppm or less.
  • the fermented beer-like sparkling beverage according to the present invention has a lower pH than beer with an alcohol concentration of 1 to 4 v/v% produced by a general manufacturing method. This low pH can also be expected to improve microbial resistance.
  • the phosphoric acid concentration of the fermented beer-like sparkling beverage according to the present invention can be adjusted to a desired concentration by adjusting the amount of raw materials containing a large amount of phosphoric acid, such as malt, or by adding phosphoric acid itself as a raw material. I can do it.
  • the phosphoric acid concentration of a fermented beer-like sparkling beverage can be measured by a pH buffered post-column electrical conductivity detection method.
  • the fermented beer-like sparkling beverage according to the present invention may be a beverage that does not use malt as a fermentation raw material, but since the oxidative deterioration odor masking effect is more fully exerted by adjusting the phosphoric acid concentration, it is possible to use malt as a fermentation raw material.
  • the malt ratio is preferably 10 w/w% or more, more preferably 20 w/w% or more, even more preferably 50 w/w% or more, and even more preferably 60 w/w% or more. More preferably, it is particularly preferably 70 w/w%, and may be 100 w/w%.
  • the acidity in terms of citric acid (citric acid equivalent acidity) of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as the phosphoric acid concentration is within the above range, and the product required for the beverage It can be adjusted as appropriate in consideration of quality, etc.
  • the acidity in terms of citric acid of the fermented beer-like sparkling beverage according to the present invention is preferably 0.05 g/100 mL or more, and 0.10 g/100 mL, since it is easy to adjust the pH to a level at which sufficient microbial resistance can be expected. It is more preferable that it is above.
  • the acidity in terms of citric acid of the fermented beer-like sparkling beverage according to the present invention is preferably 0.21 g/100 mL or less, since the strength of sourness can be easily adjusted within the range of beer-like taste balance. , more preferably 0.20 g/100 mL or less.
  • the citric acid equivalent acidity of the beverage is calculated based on the acidity measurement method specified in page 8 of the National Tax Agency Specified Analysis Method (2009 National Tax Agency Directive No. 6), Total Acid (Free Acid). Specifically, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of a sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, and the end point is 8.2 using a pH meter, which is calculated using the following formula. In the formula, "A” is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution, "f” is the titer of 0.1 mol/L sodium hydroxide solution, and W is the sample weight (g ). Moreover, "0.0064" is the weight (g) of anhydrous citric acid corresponding to 1 mL of 0.1 mol/L sodium hydroxide solution.
  • the bitterness value of the fermented beer-like sparkling beverage according to the present invention is not particularly limited, and can be adjusted as appropriate in consideration of the desired product quality of the beverage.
  • the bitterness value of the fermented beer-like sparkling beverage according to the present invention is preferably 8 to 30 BU, more preferably 10 to 27 BU, and even more preferably 12 to 24 BU.
  • bitterness value is an index of bitterness provided by a group of hop-derived substances containing isohumulone as a main component.
  • the bitterness value of beverages including fermented beer-like sparkling beverages can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by Beer Brewing Association.
  • the alcohol concentration of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is within the range of 1 to 4 v/v%, but since a more sufficient oxidative deterioration odor masking effect can be obtained, It is preferably 2 to 4 v/v%.
  • the fermented beer-like sparkling beverage according to the present invention is generally produced except that the alcohol concentration of the finally obtained fermented beer-like sparkling beverage is adjusted to 1 to 4 v/v% and the phosphoric acid concentration to 280 to 500 mass ppm. It can be produced in the same manner as fermented beer-like sparkling drinks and non-fermented beer-like sparkling drinks. Therefore, a method for producing a general fermented beer-like sparkling beverage and a non-fermented beer-like sparkling beverage will be explained.
  • Fermented beer-like sparkling beverages produced through a fermentation process can generally be produced through the steps of brewing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.
  • a fermentation raw material liquid is prepared from one or more types of fermentation raw materials selected from the group consisting of grain raw materials and carbohydrate raw materials. Specifically, a mixture containing fermentation raw materials and raw water is heated, starch is saccharified, and a sugar solution is prepared. The obtained sugar solution is boiled, and then at least a portion of the solid content is removed to prepare a fermentation raw material solution.
  • grain raw materials include barley, wheat, wheat such as their malts, beans such as rice, corn, and soybeans, and potatoes.
  • the grain raw material can be used as grain syrup, grain extract, etc., it is preferable to use it as a pulverized grain product obtained by pulverization. Grinding of grains can be carried out by a conventional method.
  • the pulverized grain may be one that has been subjected to conventional treatments before or after pulverization, such as pulverized malt, cornstarch, corn grits, etc.
  • the ground grain used is preferably ground malt. By using pulverized malt, it is possible to produce a fermented beer-like sparkling beverage with a distinct beer-like feel.
  • the pulverized malt may be obtained by germinating barley, for example, two-rowed barley by a conventional method, drying it, and then pulverizing it to a predetermined particle size.
  • the grain raw material may be one type of grain raw material or a mixture of multiple types of grain raw materials.
  • pulverized malt may be used as the main raw material, and pulverized rice or corn may be used as the auxiliary raw material.
  • carbohydrate raw materials include sugars such as liquid sugar.
  • liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like.
  • Supplementary materials other than grain materials and water may be added to the mixture.
  • auxiliary raw materials include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, fragrances, and the like.
  • saccharifying enzymes such as ⁇ -amylase, glucoamylase, and pullulanase, and enzyme agents such as protease can be added.
  • the saccharification process is performed using enzymes derived from grain raw materials or separately added enzymes.
  • the temperature and time during the saccharification treatment depend on the type of grain raw materials used, the proportion of grain raw materials in the total fermented raw materials, the type of enzyme added and the amount of the mixture, and the quality of the desired fermented beer-like sparkling beverage. will be adjusted accordingly.
  • the saccharification treatment can be carried out by a conventional method such as holding a mixture containing grain raw materials at 35 to 70°C for 20 to 90 minutes.
  • a broth (boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable that the sugar solution is filtered before being boiled, and the resulting filtrate is boiled. Moreover, instead of the filtrate of this sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and its conditions can be determined as appropriate.
  • a fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs or the like before or during the boiling process. For example, by adding hops before or during boiling and boiling in the presence of hops, flavor and aroma components, particularly bitter components, of hops can be efficiently boiled out.
  • the amount of hops added, the mode of addition (for example, addition in several portions), and boiling conditions can be determined as appropriate.
  • hops includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc.
  • processed hop products include hop extracts obtained by extracting bitter components from hops, isolyzed hop extracts, and processed hop products containing components obtained by isolizing bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone. .
  • the broth obtained after the boiling process contains dregs such as protein produced by precipitation. Therefore, at least a portion of the solid matter such as lees is removed from the broth.
  • the lees may be removed by any solid-liquid separation process, but generally a tank called a whirlpool is used to remove the sediment.
  • the temperature of the broth at this time only needs to be 15°C or higher, and is generally about 50 to 100°C.
  • the broth (filtrate) after removing the lees is cooled to an appropriate fermentation temperature using a plate cooler or the like. The broth after removing this lees becomes the fermentation raw material liquid.
  • yeast is inoculated into the cooled fermentation raw material liquid and fermentation is performed.
  • the cooled fermentation raw material liquid may be directly subjected to the fermentation process, or may be subjected to the fermentation process after being adjusted to a desired extract concentration.
  • the yeast used for fermentation is not particularly limited, and can be appropriately selected from among the yeasts normally used for producing alcoholic beverages. Although it may be a top-fermenting yeast or a bottom-fermenting yeast, a bottom-fermenting yeast is preferable because it can be easily applied to large-scale brewing equipment.
  • the fermentation method is not particularly limited and may be single fermentation, single multiple fermentation, or parallel multiple fermentation, but as with traditional beer production, malt etc. It is preferable to use single-stage multiple fermentation, in which the product is produced by separately performing a saccharification step in which starch contained in the raw material is decomposed into 1 to 3 sugars, and a fermentation step in which alcohol is produced from sugar by yeast.
  • the obtained fermented liquid is aged in a sake storage tank and stored and stabilized under low temperature conditions of about 0°C. Thereafter, as a filtration step, the fermented liquid after aging is filtered to remove yeast and proteins that are insoluble in the temperature range, thereby obtaining a fermented beer-like sparkling beverage.
  • the filtration treatment may be any method as long as the yeast can be removed by filtration, and examples thereof include diatomaceous earth filtration, filter filtration using a filter with an average pore size of about 0.4 to 1.0 ⁇ m, and the like.
  • the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container and sealed.
  • the container can be filled and sealed by a conventional method.
  • the gas pressure of the fermented beer-like sparkling beverage according to the present invention is preferably 0.10 MPa or higher, more preferably 0.21 MPa or higher, and even more preferably 0.21 to 0.30 MPa. .
  • a fermented beer-like sparkling beverage was produced by a conventional method using malt and cornstarch as fermentation raw materials and hops as a raw material so that the ratio of malt to the total amount of fermentation raw materials was the value shown in Table 1.
  • 40 kg of fermentation raw materials and 160 L of charging water were put into a charging tank, and a saccharified liquid was produced according to a conventional method.
  • the obtained saccharified liquid was filtered using a wort filter tank to obtain wort. After adding hops to the resulting wort, it was boiled.
  • the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10°C.
  • the cold wort was introduced into a fermenter, inoculated with brewer's yeast, and fermented at about 10° C. for 8 days.
  • the obtained fermentation liquid was transferred to a sake storage tank, stored, and then stored at -1°C.
  • the obtained liquor solution was filtered through diatomaceous earth. Thereafter, the filtrate was filled into a 350 mL can to obtain a fermented beer-like sparkling beverage with an alcohol concentration of 3 v/v% and a bitterness value of 18 BU.
  • the phosphoric acid concentration of the fermented beer-like sparkling beverage was measured by a pH buffered post-column electrical conductivity detection method. Specifically, for the measurement, an organic acid analysis system (manufactured by Shimadzu Corporation) was used, RSpak KC811 (manufactured by Shodex) was used as a column, and 5 mmol/L p-toluenesulfonic acid was used as a mobile phase. . A measurement sample filtered through a 0.45 ⁇ m filter was passed through the system at a flow rate of 0.8 mL/min to separate organic acids. The detector used was an electrical conductivity detector (manufactured by Shimadzu Corporation, CDD-10Avp). Quantification was performed using a calibration curve created using samples to which the standard product had been added.
  • the citric acid equivalent acidity of the fermented beer-like sparkling beverage was measured according to the method specified by the National Tax Agency. Specifically, it was measured by the method described above.
  • ⁇ Sensory evaluation> A sensory evaluation of the beer-like drinkability and oxidative deterioration odor of the fermented beer-like sparkling beverage was conducted by six trained panelists with discernment ability. The beer-like drinkability and oxidative deterioration odor were evaluated on a five-point scale according to the following criteria. The average value of the scores of all panels was used as the score to be evaluated.
  • Score 1 Very watery.
  • Score 2 Watery.
  • Score 3 Slightly watery.
  • Score 4 It's a little watery, but it doesn't bother me.
  • Score 5 Equivalent to normal beer.
  • Evaluation criteria for oxidative deterioration odor Score 1: Very unpleasant. Score 2: Unpleasant. Score 3: Slightly uncomfortable. Score 4: I can feel it a little, but it doesn't bother me. Score 5: Not felt.
  • the average value of the scores for beer-like drinkability and oxidative deterioration odor was used as the overall evaluation score for the beverage.
  • the evaluation results are shown in Table 1 together with the measurement results of the phosphoric acid concentration and citric acid equivalent acidity of the beer-like sparkling beverage.
  • Example 1 Phosphoric acid was added to the fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3 v/v %, bitterness value 18 BU) to the concentrations listed in Tables 2 and 3. A fermented beer-like sparkling beverage was produced. The obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Tables 2 and 3.
  • Example 2 Phosphoric acid and lactic acid were added to the fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3v/v%, bitterness value 18BU) to the concentrations listed in Table 4.
  • a fermented beer-like sparkling beverage was produced.
  • phosphoric acid was added to Test Groups 15 and 17, and lactic acid was added to Test Groups 16 and 18.
  • the amounts added in Test Groups 15 and 16 and Test Groups 17 and 18 were adjusted so that the total amounts of phosphoric acid and lactic acid were equivalent in terms of citric acid.
  • the obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Table 4.
  • Example 3 The fermented beer-like sparkling beverage of Test Group 1 of Reference Example 1 (malt ratio 70%, alcohol concentration 3v/v%, bitterness value 18BU) was added so that the bitterness value and phosphoric acid concentration as shown in Tables 5 and 6 were obtained.
  • a fermented beer-like sparkling beverage was produced by adding , isoformed hop extract, and phosphoric acid, respectively.
  • the obtained fermented beer-like sparkling beverage was stored at 25° C. for one month, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Tables 5 and 6.
  • fermented beer-like sparkling beverages with a bitterness value of 12BU or 24BU are slightly inferior in overall evaluation compared to fermented beer-like sparkling beverages with a bitterness value of 18BU, but by adding phosphoric acid, We were able to obtain a beer-like drinking experience and an improvement effect on oxidative deterioration odor.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Wood Science & Technology (AREA)
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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

La présente invention concerne : une boisson effervescente fermentée de type bière ayant une concentration d'alcool comprise entre 1 et 4 v/v% et une concentration d'acide phosphorique comprise entre 250 et 500 ppm en masse ; un procédé de fabrication d'une boisson effervescente fermentée de type bière dont la concentration d'alcool est ajustée à entre 1 et 4 v/v%, et un acide phosphorique est ajouté pour ajuster la concentration d'acide phosphorique à entre 280 et 500 ppm en masse ; et un procédé pour améliorer le goût d'une boisson effervescente fermentée de type bière ayant une concentration d'alcool comprise entre 1 et 4 v/v% en masquant son odeur de dégradation oxydative, la concentration d'acide phosphorique de la boisson étant ajustée entre 280 et 500 ppm en masse.
PCT/JP2023/002020 2022-03-11 2023-01-24 Boisson effervescente de type bière fermentée et son procédé de fabrication WO2023171157A1 (fr)

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JP2022-037897 2022-03-11
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016035763A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
WO2016035764A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
JP2019110787A (ja) * 2017-12-21 2019-07-11 キリン株式会社 トランス−２−ノネナール等による酸化臭が低減したビールテイスト飲料
WO2019193676A1 (fr) * 2018-04-04 2019-10-10 サントリーホールディングス株式会社 Boisson au goût de bière à dégradation de saveur supprimée, et procédé de production de celle-ci
WO2019193675A1 (fr) * 2018-04-04 2019-10-10 サントリーホールディングス株式会社 Boisson au goût de bière avec dégradation de l'arôme supprimée

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016035763A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
WO2016035764A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
JP2019110787A (ja) * 2017-12-21 2019-07-11 キリン株式会社 トランス−２−ノネナール等による酸化臭が低減したビールテイスト飲料
WO2019193676A1 (fr) * 2018-04-04 2019-10-10 サントリーホールディングス株式会社 Boisson au goût de bière à dégradation de saveur supprimée, et procédé de production de celle-ci
WO2019193675A1 (fr) * 2018-04-04 2019-10-10 サントリーホールディングス株式会社 Boisson au goût de bière avec dégradation de l'arôme supprimée

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
YAMAZAKI HIROYASU, SAYAKA NAKAHIRA, MARIKO MICHIMOTO, TAKAKO YAMAGUCHI : "Study on the lonic Components in Foodstuff (I): Effect of Phosphoric Anion on the Taste of Beer ", JAPANESE JOURNAL OF FOOD CHEMISTRY AND SAFETY, vol. 4, no. 1, 25 August 1997 (1997-08-25), pages 33 - 36, XP093091651, DOI: 10.18891/jjfcs.4.1_33 *

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