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Alcoholic beverage and beer-flavored beverage each having improved quality of taste and method of producing the same

A technology for beer flavor and alcoholic beverages is applied in the field of alcoholic beverages and beer flavored beverages with improved taste and their manufacturing fields. effect of risk

Inactive Publication Date: 2016-05-18
MATSUTANI CHEM INDS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, by adding the high-sweetness sweeteners and sugar alcohols described in Patent Document 1 and Patent Document 2, it is difficult to obtain a rich feeling, and in addition, the addition amount for obtaining a rich feeling may excessively highlight the sweetness. Problem. In the method of adding isomaltose described in Patent Document 3, since isomaltose is positioned as a saccharide of 4 kcal / g in accordance with the nutritional labeling standard system, there are problems in terms of low calorie and low sugar
[0007] Furthermore, the method for improving the taste quality of water-soluble dietary fiber and non-fermentable sugars disclosed in Patent Document 4 is based on the premise of combining the two substances. When considering the labor and cost of formulation is by no means the preferred method when

Method used

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  • Alcoholic beverage and beer-flavored beverage each having improved quality of taste and method of producing the same
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  • Alcoholic beverage and beer-flavored beverage each having improved quality of taste and method of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Sparkling wine using isomerized sugar containing rare sugar

[0060] [Brewing procedure and sugar composition of the resulting low-fat liquor]

[0061] Isomerized sugar containing rare sugars is used to brew low-malt low-malt beer. The formula when it blanks is shown in Table 1.

[0062] In this example, instead of the malt that should be used, a malt extract corresponding to saccharified, boiled, and concentrated wort was used. In addition, about 14 g of malt extract corresponds to 10 g of malt.

[0063] In addition, the isomerized sugar containing rare sugars used was obtained by alkaline isomerization of commercially available isomerized sugar (fructose 42%) using a 0.6N NaOH solution, and contained about 10% of D-allo Ketose and D-allose. It is formulated so that the total content of D-psicose and D-allulose in the final fermented broth is 0.1%, 0.5% and 1.0%.

[0064] Table 1

[0065]

[0066] *1 The values ​​in parentheses are the final concentrations of ...

Embodiment 2

[0090] Sparkling wine using D-psicose

[0091] [Brewing procedure and sugar composition of the resulting low-fat liquor]

[0092] D-psicose is used to brew low-malt sparkling wine. The formulation at the time of this blanking is shown in Table 5.

[0093] In this example, instead of malt, a malt extract corresponding to saccharified, boiled, and concentrated wort was used. In addition, about 14 g of malt extract corresponds to 10 g of malt.

[0094] Commercially available D-psicose (purity 98% or more) was used, and the content of D-psicose after fermentation was designed to be added to be finally 0.1%, 0.5% and 1.0%.

[0095] table 5

[0096]

[0097] *1 The input amount of isomerized sugar is set at 100 g in terms of solid content.

[0098] *2 The compounding ratio is the same as that of Comparative Example 1.

[0099] The above components were mixed and boiled at 80° C. for 30 minutes, then filtered through nylon fabric and diatomaceous earth, yeast was added to th...

Embodiment 3

[0114] Sparkling liquor using rare sugar and sparkling liquor using sugar alcohol

[0115] [Brewing procedure and sugar composition of the resulting low-fat liquor]

[0116] In Patent Document 1 and Patent Document 2, acesulfame potassium, aspartame, erythritol, sorbitol, maltitol, xylitol, etc. non-caloric or low-calorie materials. Therefore, in order to compare the influence of these materials on the taste quality of brewed sake with the influence of rare sugars on brewed sake, a comparison test was carried out by brewing low-fat sake. The recipe at the time of this blanking is shown in Table 9.

[0117] In this Example, instead of malt, a malt extract was used, which corresponds to wort obtained by saccharifying, boiling, and concentrating malt. In addition, 10 g of malt corresponds to about 14 g of malt extract.

[0118] Sugar alcohol (sorbitol), isomerized sugar containing rare sugar used in Example 1, and D-psicose used in Example 2 were used as sugars that are diffi...

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Abstract

The present invention provides an alcoholic beverage and a beer-flavored beverage each having improved quality of taste and a method of producing the same, and is characterized in that the alcoholic beverage and the beer-flavored beverage are produced by adding a rare sugar-containing auxiliary raw material. An object of the present invention is to provide an alcoholic beverage and a beer-flavored beverage, each of which is well balanced in terms of flavor such as mellowness and savor, body (robustness and richness), and sharpness, and the deterioration smell generated during storage is further reduced or avoided. The rare sugar-containing auxiliary raw material is a rare sugar-containing isomerized sugar or a rare sugar. The rare sugar-containing isomerized sugar is obtained by isomerizing one or more of the members selected from the group consisting of D-glucose, D-fructose and other isomerized sugars with 0.005 mol / l or more of an alkali, and the auxiliary raw material contains less than 60% by mass of sugars other than D-glucose or D-fructose.

Description

[0001] This application is a divisional application of the Chinese patent application with the application number 201110272565.1, the application date is September 8, 2011, and the invention title is "alcohol and beer flavor beverage with improved taste and its manufacturing method". technical field [0002] The present invention relates to a drink which is produced by adding isomerized sugar containing rare sugar or rare sugar as an auxiliary raw material when producing wine and beer-flavored beverages, which has an excellent balance of flavor and richness and improves storage Alcohol and beer-flavored beverages with spoiled smell, and manufacturing method thereof. Background technique [0003] Alcoholic beverages and beer-flavored beverages are highly palatable beverages. Therefore, in order to meet the needs of consumers as carefully as possible, various products are on the market that suit the lifestyles of consumers. On the other hand, due to the increased awareness of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12G3/06
CPCC12C5/00C12G3/06C12C2200/01A23L2/60A23L27/33C12G3/022C12G3/023A23L2/38C12C12/02C12C5/026
Inventor 铃木一
Owner MATSUTANI CHEM INDS CO LTD