BEER TASTE BEVERAGE AND METHOD FOR PRODUCING THE SAME

To provide a method for producing a beer taste beverage that can efficiently reduce purine bodies, and a beer taste beverage with purine bodies reduced by the production method.SOLUTION: A method for producing a beer taste beverage has an enzyme treatment step for performing nucleosidase treatment....

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Bibliographic Details
Main Authors TAN SHOEN, HAYAKAWA YUGO, IZUMIHARA HIKARU, TAKII SHINYA
Format Patent
LanguageEnglish
Japanese
Published 24.09.2021
Subjects
AGEING
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PASTEURISATION
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
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Summary:To provide a method for producing a beer taste beverage that can efficiently reduce purine bodies, and a beer taste beverage with purine bodies reduced by the production method.SOLUTION: A method for producing a beer taste beverage has an enzyme treatment step for performing nucleosidase treatment. Concurrently with the enzyme treatment step or thereafter, a step for removal of purine bodies is conducted with white clay.SELECTED DRAWING: None 【課題】本発明は、プリン体を効率的に低減できるビールテイスト飲料の製造方法、及び当該製造方法によりプリン体が低減されたビールテイスト飲料を提供することに関する。【解決手段】ヌクレオシダーゼ処理を行う酵素処理工程を有するビールテイスト飲料の製造方法であって、前記酵素処理工程と同時か又はそれ以降に白土を用いたプリン体除去工程を行う、ビールテイスト飲料の製造方法。【選択図】なし
Bibliography:Application Number: JP20200042201