FERMENTED BEER TASTE BEVERAGE

To provide a novel fermented beer taste beverage (for example, a fermented beer taste beverage achieving a balance between drinkability and a comfortable aftertaste after drinking).SOLUTION: A fermented beer taste beverage has a malt ratio of 50 mass% or more and 100 mass% or less, a carbohydrate co...

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Bibliographic Details
Main Authors HASEGAWA TAKAMASA, MIZUGUCHI IKUMA
Format Patent
LanguageEnglish
Japanese
Published 01.07.2021
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
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Summary:To provide a novel fermented beer taste beverage (for example, a fermented beer taste beverage achieving a balance between drinkability and a comfortable aftertaste after drinking).SOLUTION: A fermented beer taste beverage has a malt ratio of 50 mass% or more and 100 mass% or less, a carbohydrate concentration of 1.0 g/100 mL or less, and a linalool content of 0.1-200 mass ppb.SELECTED DRAWING: None 【課題】新規な発酵ビールテイスト飲料（例えば、飲みやすさ及び飲んだ後の余韻の心地よさのバランスを兼ね備えた発酵ビールテイスト飲料）が求められている。【解決手段】麦芽比率が５０質量％以上１００質量％以下であり、糖質濃度が１．０ｇ／１００ｍＬ以下であり、且つ、リナロールの含有量が０．１〜２００質量ｐｐｂである、発酵ビールテイスト飲料。【選択図】なし
Bibliography:Application Number: JP20200215050