Packaged chu-hi-flavored beverage, method for producing packaged chu-hi-flavored beverage, and method for improving flavor of packaged chu-hi-flavored beverage

By adding high content of sucrose syrup and an appropriate amount of acidifier to the beverage containing GABA, the problem of GABA's unique saltiness is solved, and the taste of the beverage is improved and balanced.

JP7649628B2Active Publication Date: 2025-03-21SAPPORO BREWERIES
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Patent Information

Application Number
JP2020089300
Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Filing Date
2020-05-22
Publication Date
2025-03-21
Estimated Expiration
2040-05-22

AI Technical Summary

Technical Problem

In the prior art, beverages containing GABA are prone to produce a unique salty taste under the combination of alcohol and GABA, which affects the drinking experience.

Method used

Balance and reduce the unique saltiness of GABA by adding 4.0 w/v% or more sucrose syrup to the beverage and controlling the GABA content between 0.010 and 3.000 w/v%, combined with an appropriate amount of acidifier.

Benefits of technology

Effectively reduces the unique saltiness of GABA, improves the taste and balance of the beverage, and increases the thickness and flavor volume of the beverage.

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Abstract

To provide an alcoholic beverage having reduced saltiness peculiar to GABA, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.SOLUTION: An alcoholic beverage according to one embodiment of the present invention contains GABA and a sweetener, the content of the sweetener being 4.0 w / v% or more in terms of sucrose. An alcoholic beverage according to another embodiment of the present invention contains GABA and a sweetener, with an extract content of 4.0 w / v% or more. A method for producing an alcoholic beverage according to one embodiment of the present invention including the steps of blending an alcoholic beverage with GABA and a sweetener, and controlling the content of the sweetener to 4.0 w / v% or more in terms of sucrose.SELECTED DRAWING: None
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