Beer-flavored fermented beverage and method for producing the same
By adding tyrosine, tryptophan, and histidine to beer-flavored fermented beverages with reduced carbohydrates, the flavor is enhanced, addressing the flavor deterioration issue and maintaining a desirable taste and aroma.
JP2026115609APending Publication Date: 2026-07-09KIRIN HOLDINGS KK
Patent Information
- Application Number
- JP2024232428
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-12-27
- Publication Date
- 2026-07-09
Smart Images
Figure 2026115609000001
Abstract
Offering a novel beer-flavored fermented beverage that reduces carbohydrate concentration while improving the deterioration of flavor caused by carbohydrate reduction. [Solution] The present invention provides a beer-flavored fermented beverage having a carbohydrate concentration of 2.0 g / 100 ml or less, and a total concentration of tyrosine, tryptophan, and histidine of 2 ppm or more. In the present invention, the concentrations of tyrosine, tryptophan, and histidine can be 1 ppm or more, 0.5 ppm or more, and 0.5 ppm or more, respectively.
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Citation Information
Patent Citations
Method for producing alcoholic beverage having flavor of low-sugar beer
JP2009131202A
Method for producing low-carbohydrate beer-taste alcoholic beverage
JP2012157323A
Carbohydrate-zero beer-taste fermented alcoholic beverage
JP2019154438A