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Beer-flavored beverage

A beer-flavored beverage and wort technology, applied in the field of beer-flavored beverages, can solve the problems of reducing the sourness of beer-flavored beverages, poor balance between sourness and sweetness, and poor preference, and achieve the effect of excellent beer-like aroma

Pending Publication Date: 2021-12-17
ASAHI GRP HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, the beer-flavored beverage whose pH has been sufficiently lowered has a strong sour taste, poor balance between sour taste and sweet taste, and poor preference

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Put crushed malt, corn starch, and warm water into the feeding kettle, gelatinize at 70°C, and liquefy at 100°C. Then, put crushed malt and warm water into the feeding tank, and after the protein is rested at about 55°C, the liquid is transferred from the feeding tank to the feeding tank. After adding warm water and enzymes, saccharification is performed at a temperature in the range of 60 to 76°C. This saccharified solution was filtered with a Reuther filter (ロイター) as a lauter tank, then transferred to a boiling kettle, added with hops, and boiled for 60 minutes. After boiling, warm water of the evaporated amount was added, and after removing thermal coagulation (hot turub) in a vortex tank, it was cooled to 8° C. using a plate cooler to obtain cold wort. Let this cold wort be wort A.

[0074] Brewer's yeast (lower fermenting yeast) was added to this wort A, and after fermenting at about 10 degreeC for 7 days, brewer's yeast (lower fermenting yeast) was removed. Aft...

Embodiment 2

[0084] Crushed malt, warm water, and enzymes are put into a feeding trough, and after the protein is rested at about 55°C, saccharification is carried out at a temperature in the range of 60 to 76°C. This saccharified solution was filtered with a Ruther filter serving as a lauter tank, then transferred to a boiling kettle, hops were added, and the mixture was boiled for 60 minutes. After boiling, warm water of the evaporated amount was added, and after removing thermally coagulated matter in a vortex tank, it was cooled to 15° C. using a plate cooler to obtain cold wort. Let this cold wort be wort B.

[0085] Brewer's yeast (top-fermenting yeast) was added to this wort B, and after fermenting at about 18 degreeC for 3 days, brewer's yeast (top-fermenting yeast) was removed. After changing the tank and aging for 7 days, it was cooled to about -1°C and stabilized for 14 days. Thereafter, degassed water was added to dilute to 10.0% of the original wort extract, and then filtere...

Embodiment 3

[0092] After mixing 15 g of dextrin, 0.04 g of acesulfame potassium, 0.3 g of caramel, and 0.7 g of phosphoric acid into 1 L of water, the isomerized hop extract was added so that the bitterness value became 17 BU, and non-fermented hops containing no alcohol were obtained. Beer flavored drink. This non-fermented beer-taste beverage was made into test liquid G.

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PUM

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Abstract

The present invention addresses the problem of providing a beer-flavored beverage that has adequate bacteriostatic properties for distribution on the market and low sourness, that is satisfying to drink, and that has excellent beer-like flavor. As a means for solving the problem, the present invention provides a beer-flavored beverage that has an alcohol concentration of less than 1% (v / v) and that contains 10 mg / 100 ml or more of proline and 11 mg / 100 ml or less of amino nitrogen.

Description

technical field [0001] The invention relates to a beer-taste beverage, in particular to a beer-taste beverage produced through an alcohol fermentation process and a dealcoholization process. In this specification, the expression "beer-taste drink" refers to a beer-taste drink having an alcohol concentration of less than 1% (v / v). That is, a "beer-taste drink" refers to both a low-alcohol beer-taste drink and a non-alcohol beer-taste drink. In addition, the expression "alcohol" means ethanol. [0002] In addition, generally speaking, a "beer-flavored drink" refers to a drink having a taste and an aroma reminiscent of beer. The term "beer" refers to a beverage obtained by fermenting malt, hops, water, etc., with yeast. Background technique [0003] A non-alcoholic beer-taste beverage may be produced without going through an alcohol fermentation process for the purpose of achieving non-alcohol. The aroma of beer, which is a fermented product, is complex, and it is difficult...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/00A23L2/44A23L2/38
CPCC12C12/04A23L2/382A23L2/56A23L2/00A23L2/70A23L5/20A23L7/104A23L2/40A23L29/045C12C11/003A23V2002/00A23V2200/15A23V2200/06A23L2/38A23L2/44A23L2/68
Inventor 久保田顺前川祥太郎
Owner ASAHI GRP HLDG LTD