WORT BEER YEAST FERMENTED LIQUID AND METHOD FOR PRODUCING THE SAME

• Main Authors: MATSUSHIMA TAKEMASA, NAKAYAMA WATARU
• Format: Patent
• Language: English; Japanese
• Published: 21.12.2023
• Subjects: AGEING; BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PASTEURISATION; PRESERVATION; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PURIFICATION; SPIRITS; STERILISATION; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

To provide a low alcohol beer-taste fermented malt beverage that suppresses sweetness, balances a full body with a clear taste, and gives a refreshing feel after drinking.SOLUTION: The present invention provides a wort beer yeast fermented liquid, wherein the wort has a wort extract concentration of 10-20 (°P), and the wort beer yeast fermented liquid has an apparent extract concentration of 5-10 (°P) and a linalool concentration of 20-100 ppb.SELECTED DRAWING: None 【課題】甘味が抑制され、コク感を有しながらキレ感も有し、飲用後の爽快感に優れた、低アルコールビールテイスト発酵麦芽飲料を提供すること。【解決手段】麦汁のビール酵母発酵液であって、該麦汁は、１０～２０（°Ｐ）の麦汁エキス濃度を有し、該麦汁のビール酵母発酵液は、５～１０（°Ｐ）の外観エキス濃度及び２０～１００ｐｐｂのリナロール濃度を有する、麦汁のビール酵母発酵液。【選択図】なし