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: 2012-12-26
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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

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  • 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

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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...

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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

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Application Information

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Patent Type & Authority Patents(China)
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
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