Malt fermented beverage

a technology malt, which is applied in the field can solve the problems of affecting the development of malt fermented beverages that offer such special flavors, affecting the flavor affecting the quality of malt fermented beverages, so as to achieve sufficient robustness, high use proportion of malt, and crisp taste without sacrificing robust feel and refreshing finish

Inactive Publication Date: 2013-08-08
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The method successfully imparts a refreshing crispness to malt fermented beverages while ensuring a robust feel, satisfying diverse consumer tastes by balancing the flavor profiles.

Problems solved by technology

In such attempts, impartment of refreshing finish, which is so-called “crispness” is one of the problems in production of beer and low-malt beer beverages.
Such a method, however, tends to degrade robust feel and refreshing finish in comparison with a malt fermented beverage in which malt is used at higher proportion.
These solutions, however, are still insufficient to produce a malt fermented beverage with crisp taste without impairing the robust feel in respect of flavor of beer or low-malt beer beverage.
In addition, these studies for developing malt fermented beverages that offer such special flavors are not necessarily satisfactory.Patent document 1: Japanese Patent Laid-Open Publication No. 2001-299322Patent document 2: Japanese Patent Laid-Open Publication NO.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0049]As the component A, beer having malt proportion of 100% and 5% of alcohol content was prepared according to a prescribed method.

[0050]As the component B, mugi shochu having an alcohol content of 44.0% the raw materials of which are wheat or barley and water was prepared in accordance with a prescribed method using malted wheat or barley instead of koji in fermentation, and subsequent distillation.

[0051]The component A and the component B thus prepared were mixed in the proportions of alcohol contents from A and B listed in Table 1, and malt fermented beverages 1 to 5 (Inventive products 1 to 5) having a total alcohol content of 5.0% were prepared.

[0052]Before mixing, beer which is the component A was appropriately diluted in water so that the total alcohol content of the objective malt fermented beverage was 5.0%.

TABLE 1Inventive ProductComparative Ex1234512Ratio between alcohol content from A andalcohol content from BFrom A9997.5959080From B12.551020Results of taste sensory t...

example 2

[0062]As the component A, beer having malt proportion of 100% and an alcohol content of 5% which was similar to that in Example 1 was prepared according to a prescribed method.

[0063]As the component B, rice shochu made of rice using malted rice (alcohol content 44%), mugi shochu made of wheat or barley using molted wheat or barley (alcohol content 44%), commercially available brandy based on grape and having an alcohol content of 40% (SUNTORY brandy XO deluxe), or commercially available malt-based whisky having an alcohol content of 43% (SUNTORY pure malt whisky YAMAZAKI (Trade mark) 12 years) was used.

[0064]The component A and the component B were mixed so that the ratio between alcohol content from the component A and alcohol content from the component B was 95:5. The beer of the component A was appropriately diluted in water so that the total alcohol content of the objective malt fermented beverage was 5.0%.

[0065]Each malt fermented beverage thus prepared was subjected to a taste...

example 3

[0069]Effect of adding the component B was evaluated with different malt proportions of the component A.

[0070]As the component A, malt fermented beverages having malt proportion of 10%, 20%, 40% and 100%, respectively and an alcohol content of 5% were prepared according to a prescribed method.

[0071]As the component B, spirits having an alcohol content of 44.0% made of wheat and water, through saccharification, fermentation, and distillation (using continuous distiller), was prepared according to a prescribed method.

[0072]The component A and the component B were mixed so that the ratio of alcohol content from the component A and alcohol content from the component B was 95:5, and malt fermented beverage of component A was appropriately diluted in water so that the objective malt fermented beverage had total alcohol content of 5.0%.

[0073]For Comparative Examples, beers (or low-malt beer beverages) having various malt proportions and lacking the component B were evaluated.

[0074]Evaluati...

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PUM

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Abstract

To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high.Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat / barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat / barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.

Description

TECHNICAL FIELD[0001]The present invention relates to a malt fermented beverage having novel flavor and a method of producing the same. More specifically, the present invention relates to a malt fermented beverage offering refreshing finish and clear aftertaste, namely improved “crispness” as well as malt-derived robust feel by adding an alcohol-containing distillate, and a method of producing the same.BACKGROUND ART[0002]In the past, attempts to create novel flavors in alcoholic beverages have been actively made. In respect of beer and happoshu (low-malt beer beverage), for example, those having various flavors have been developed and provided to satisfy recent wide varieties of tastes of consumers. In such attempts, impartment of refreshing finish, which is so-called “crispness” is one of the problems in production of beer and low-malt beer beverages.[0003]Production of malt fermented beverages with crispness is achieved to some extent by reducing use proportion of malt in startin...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): C12G3/04A23L7/25A23L7/20A23L11/20C12C5/00C12C5/02C12G3/06C12H6/00C12H6/02
CPCC12C5/00C12G3/04C12G3/06C12C5/026C12G3/022C12G3/055
InventorKAKUDO, YOICHIYOSHIDA, MANABUKIMURA, TAKASHIKAWASAKI, YASUTSUGU
OwnerSUNTORY HLDG LTD