Fermented beverage, method for producing a fermented beverage, and method for preventing discoloration of a fermented beverage
By adding anthocyanin during the pre-fermentation process, the method enhances color stability in fermented beverages, preventing discoloration and fading over time.
JP7854471B2Active Publication Date: 2026-05-01ASAHI BREWERIES LTD
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Patent Information
- Application Number
- JP2024110145
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2024-07-09
- Publication Date
- 2026-05-01
- Estimated Expiration
- 2040-07-15
AI Technical Summary
Technical Problem
Existing fermented beverages experience significant discoloration and fading over time, which is not adequately addressed by current production methods.
Method used
Incorporating a coloring component, particularly anthocyanin, during the pre-fermentation process of the wort fermentation liquid to enhance color stability.
Benefits of technology
The method effectively suppresses discoloration and fading of fermented beverages, maintaining color integrity for extended periods, especially when stored under high temperatures.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide a fermented beverage that can suppress the degrees of discoloration and fading with time after its production.SOLUTION: A fermented beverage contains colored wort fermentation liquid. There is also provided a method for producing a colored wort fermentation liquid-containing fermented beverage, or a method for preventing the color fading of a colored wort fermentation liquid-containing fermented beverage, wherein the coloring components are added in the preparation step of unfermented liquid.SELECTED DRAWING: Figure 1
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