BEER TASTE BEVERAGE AND METHOD FOR PRODUCING THE SAME

• Main Authors: KOBAYASHI RYOKO, GAMO TORU, MURAKAMI ATSUSHI
• Format: Patent
• Language: English; Japanese
• Published: 21.09.2017
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a beer taste beverage in which the characteristic flavor of Nelson Sauvin species hop is emphasized, and a method for producing the same.SOLUTION: Provided is a beer taste beverage containing β-eudesmol and a hopp component A, in which the hop component A is contained by 0.5% or more to the beverage, the ratio between the β-eudesmol and the hop component A contained in the beverage is 60 or lower, the hop component A being the component, in the case of being measured by a gas chromatograph mass spectrometry (GC/MS process), corresponding to the peak having an appearance time difference after 16 to 18 minutes to the retention time of internal standard substance borneol, and the response (height) of 96 m/z, 113 m/z and 95 m/z detected at a retention time satisfies 96 m/z>113 m/z>95 m/z.SELECTED DRAWING: None 【課題】ネルソンソーヴィン種ホップの特徴的な香気が強調されたビールテイスト飲料およびその製造方法の提供。【解決手段】β−ユーデスモールおよびホップ成分Ａを含んでなるビールテイスト飲料であって、該ホップ成分Ａが該飲料に対して０．５％以上含有し、該飲料中に含まれるβ−ユーデスモール／ホップ成分Ａの比が６０以下であり、該ホップ成分Ａが、ガスクロマトグラフ質量分析法（ＧＣ／ＭＳ法）により測定した場合に、内部標準物質ボルネオールのリテンションタイムに対し１６〜１８分後の出現時間差を有するピークに対応する成分であり、該リテンションタイムで検出される９６ｍ／ｚ、１１３ｍ／ｚ、および９５ｍ／ｚのレスポンス（高さ）が９６ｍ／ｚ＞１１３ｍ／ｚ＞９５ｍ／ｚとなる、ビールテイスト飲料を用いる。【選択図】なし