Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-sugar fermented drink and method of producing the same

A technology of fermented beverages and manufacturing methods, applied in the field of malt fermented beverages and its manufacturing, capable of solving the problems of reducing the ratio of sugar to quality, not mentioned, etc.

Inactive Publication Date: 2010-09-01
SUNTORY HLDG LTD
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, neither Patent Document 3 nor Patent Document 4 mentions the production of a full-bodied and delicious fermented drink by reducing the ratio of carbohydrates to the concentration of the original wort extract.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-sugar fermented drink and method of producing the same
  • Low-sugar fermented drink and method of producing the same
  • Low-sugar fermented drink and method of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0102] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

reference example 1

[0103] Reference Example 1 The influence of the original wort extract concentration on the aroma of beer-flavored beverages

[0104] In this reference example, ordinary low-malt liquor was used as a beer-flavored beverage, and the influence of the original wort extract concentration value on the aroma of the beer-flavored beverage was evaluated. Specifically, ordinary sparkling wine (MD GOLDEN DRY (trade name), Japan Suntory Co., Ltd., original wort extract concentration 12.0% by weight, sugar 3.3g, alcohol content 6.0% by volume) was diluted with carbonated water. The concentration of carbonic acid is graded to adjust the concentration of the original wort extract to prepare samples. Sensory evaluation was performed by 20 trained sensory panelists for the richness of the prepared sample and the cleanness of the aftertaste.

[0105] Sensory evaluation is performed by dividing the intensity of the sense of richness and cleanliness into 4 grades of 1, 2, 3, and 4, and the eval...

reference example 2

[0110] Reference Example 2 The effect of sugar quality on the aroma of beer-flavored beverages (Part 1)

[0111]In Reference Example 2, the influence of sugar quality on the aroma production of beer-flavored beverages was evaluated. As an example of a beer-flavored beverage, an example in which the sugar content and the flavor of the beer-flavored beverage are evaluated using ordinary low-malt liquor is illustrated. Specifically, common sparkling wine (MD GOLDEN DRY (trade name), Suntory Co., Ltd., original wort extract concentration 12.0% by weight, sugar 3.3g, alcohol content 6.0% by volume) was diluted with carbonated water, The concentration of the original wort extract was adjusted in grades to prepare samples. Sensory evaluation was performed on each sample. The sensory evaluation, the concentration of the original wort extract, and the measurement of sugar quality were performed by the method described in Reference Example 1. The results are shown in Table 2.

[0...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

It is intended to provide a fermented drink which has been improved to relieve less crispiness in aftertaste while keeping its richness and full body taste. A fermented drink, which has been improved to relieve less crispiness in aftertaste due to sugars while keeping its richness and full body taste, is provided by regulating the amount of malt extract and sugars in the fermented drink within specific ranges respectively.

Description

technical field [0001] The present invention relates to a fermented beverage and a method for producing the same. More specifically, the present invention relates to reducing the aftertaste caused by sugar by reducing the sugar quality while maintaining the mellowness and taste indicated by the concentration value of the original wort extract. Sensation, thereby improving the flavor of the malt fermented beverage and its manufacturing method. Background technique [0002] In recent years, along with the diversification of consumers' tastes, the development of beer-flavored beverages as malt-fermented beverages having various aroma characteristics is expected. On the other hand, as consumers' health concepts continue to improve, even among so-called beer-flavored beverages such as beer and sparkling wine, the demand for so-called low-calorie, low-sugar products is gradually increasing. high. As a specific example, the demand for various types of beer-flavored beverages such...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/00C12G3/02
CPCC12C5/004C12C12/02C12C7/20
Inventor 影山纪彦泉贵章近藤胜
Owner SUNTORY HLDG LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com