FERMENTED BEVERAGE COEXISTING WITH FRAGRANCE DERIVED FROM PLURAL MALTS
PROBLEM TO BE SOLVED: To provide a fermented malt beverage that permits a reduction in negative fragrance derived from deep-color malt and has desirable fragrance with more enhanced palatability.SOLUTION: The fermented malt beverage uses black malt and peat malt as a part of malt raw material.SELECT...
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Main Authors | , |
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Format | Patent |
Language | English Japanese |
Published |
02.06.2016
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Abstract | PROBLEM TO BE SOLVED: To provide a fermented malt beverage that permits a reduction in negative fragrance derived from deep-color malt and has desirable fragrance with more enhanced palatability.SOLUTION: The fermented malt beverage uses black malt and peat malt as a part of malt raw material.SELECTED DRAWING: None
【課題】濃色麦芽に由来するネガティブ香気が低減するとともに、より嗜好性の高い好ましい香気を有する発酵麦芽飲料の提供。【解決手段】黒麦芽およびピート麦芽を麦芽原料の一部としたものである、発酵麦芽飲料。【選択図】なし |
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AbstractList | PROBLEM TO BE SOLVED: To provide a fermented malt beverage that permits a reduction in negative fragrance derived from deep-color malt and has desirable fragrance with more enhanced palatability.SOLUTION: The fermented malt beverage uses black malt and peat malt as a part of malt raw material.SELECTED DRAWING: None
【課題】濃色麦芽に由来するネガティブ香気が低減するとともに、より嗜好性の高い好ましい香気を有する発酵麦芽飲料の提供。【解決手段】黒麦芽およびピート麦芽を麦芽原料の一部としたものである、発酵麦芽飲料。【選択図】なし |
Author | MORIMOTO NUNENORI TSUKAHARA TAEKO |
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DocumentTitleAlternate | 複数の麦芽に由来する香気を共存させた発酵飲料 |
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Snippet | PROBLEM TO BE SOLVED: To provide a fermented malt beverage that permits a reduction in negative fragrance derived from deep-color malt and has desirable... |
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SubjectTerms | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
Title | FERMENTED BEVERAGE COEXISTING WITH FRAGRANCE DERIVED FROM PLURAL MALTS |
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