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WO2016163200A1 - Boisson fermentée pétillante de type bière - Google Patents

Boisson fermentée pétillante de type bière Download PDF

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Publication number
WO2016163200A1
WO2016163200A1 PCT/JP2016/057535 JP2016057535W WO2016163200A1 WO 2016163200 A1 WO2016163200 A1 WO 2016163200A1 JP 2016057535 W JP2016057535 W JP 2016057535W WO 2016163200 A1 WO2016163200 A1 WO 2016163200A1
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WO
WIPO (PCT)
Prior art keywords
fermented beer
sparkling beverage
dietary fiber
beer
concentration
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2016/057535
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English (en)
Japanese (ja)
Inventor
誠一 瀧下
耕平 渡邊
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Asahi Breweries Ltd
Original Assignee
Asahi Breweries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Breweries Ltd filed Critical Asahi Breweries Ltd
Priority to JP2017511512A priority Critical patent/JP6649946B2/ja
Publication of WO2016163200A1 publication Critical patent/WO2016163200A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to a fermented beer-like sparkling beverage that is rich and has a good overall flavor balance even though the value of the original wort extract is low.
  • beer-like sparkling beverages such as beer and sparkling liquor
  • a wide variety of products are on the market due to diversification of consumer preferences.
  • the demand for low-calorie and low-sugar beer-like sparkling beverages has increased in recent years due to consumer health.
  • fermented beer-like sparkling beverages manufactured through a fermentation process the consumption of fermented raw materials such as malt is reduced, and the raw wort extract value is lowered to reduce the calorie content and sugar content of the beverage. be able to.
  • Patent Document 1 discloses a method of using malt husk subjected to high-temperature and high-pressure steam treatment as a raw material. .
  • the object of the present invention is to provide a fermented beer-like sparkling beverage that is rich and has a good overall flavor balance despite the low value of the original wort extract.
  • the inventors of the present invention are cases where the raw wort extract value is low by using water-soluble dietary fiber as a raw material and adjusting the linalool concentration within a specific range. Has also found that it is possible to eliminate the watery flavor and improve the balance between flavor and flavor, and the present invention has been completed.
  • the fermented beer-like sparkling beverage according to the present invention is the following [1] to [7].
  • [1] A fermented beer-like sparkling beverage in which the raw wort extract is 7.0 to 9.0% by mass, contains water-soluble dietary fiber, and has a linalool concentration of 20 to 40 ppb.
  • [2] The fermented beer-like sparkling beverage according to [1], wherein the water-soluble dietary fiber is an indigestible dextrin.
  • [4] The fermenting beer-like sparkling beverage according to any one of [1] to [3], further comprising a high-intensity sweetener.
  • the present invention it is possible to provide a fermented beer-like sparkling beverage that is refreshing and easy to drink because it has a low raw wort extract value, is rich but not too heavy, and has a good overall flavor balance.
  • the fermented beer-like sparkling beverage in the present invention and the specification of the present application is a beer-like taste (a taste pronounced of flavored beer) produced through a fermentation process in which the fermented raw material is fermented with yeast, regardless of the type of fermented raw material. ).
  • the alcohol concentration of the fermented beer-like sparkling beverage is not limited, and may be an alcoholic beverage of 0.5% by volume or more, or a so-called non-alcoholic beverage of less than 0.5% by volume. Specific examples include beer, happoshu, and non-alcohol beer.
  • the liqueur obtained by mixing the drink manufactured through the fermentation process with the alcohol containing distilled liquid may be sufficient.
  • the fermented beer-like sparkling beverage according to the present invention is preferably a fermented beer-like sparkling beverage having an alcohol concentration of 3% by volume or more because the balance of flavor is better.
  • the alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and one that is generally classified as distilled liquor can be used.
  • distilled liquor can be used.
  • raw material alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. can be used.
  • the fermented beer-like sparkling beverage according to the present invention is characterized in that the raw wort extract is 7.0 to 9.0% by mass, contains water-soluble dietary fiber, and the linalool concentration is 20 to 40 ppb. .
  • the fermented beer-like sparkling beverage according to the present invention contains water-soluble dietary fiber and has a relatively high concentration of linalool, so that although the original wort extract is as low as 7.0 to 9.0% by mass, Wateriness is reduced, and it is rich but not too heavy, and the flavor balance is improved.
  • the raw wort extract of the fermented beer-like sparkling beverage can be measured from the alcohol concentration and the extract concentration according to the SCABA (Servo Chem Automatic Beer Analyzer) method that is officially approved as an international law.
  • SCABA Servo Chem Automatic Beer Analyzer
  • the raw wort extract of a fermented beer-like sparkling beverage can be adjusted mainly by adjusting the amount of fermentation raw material used and the amount of water added during the production process.
  • a fermentation raw material used in this invention only a grain raw material may be used, only a saccharide raw material may be used, and both may be mixed and used.
  • the grain raw material include barley, wheat, wheat such as malt, beans such as rice, corn, and soybean, and potatoes.
  • the grain raw material may be used as a grain syrup, a grain extract or the like.
  • one type of grain raw material may be sufficient, and what mixed several types of grain raw material may be sufficient.
  • pulverized malt may be used as the main material
  • pulverized rice or corn may be used as the auxiliary material.
  • the saccharide raw material include saccharides such as liquid sugar.
  • the raw wort extract is suppressed to 7.0 to 9.0% by mass, so that calories can be kept low.
  • the fermented beer-like sparkling beverage according to the present invention preferably has a calorie of 30 kcal / 100 mL or less.
  • the water-soluble dietary fiber means a carbohydrate that dissolves in water and is not digested or difficult to digest by human digestive enzymes.
  • examples of the water-soluble dietary fiber used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like.
  • indigestible dextrin polydextrose
  • soybean dietary fiber galactomannan
  • inulin inulin
  • guar gum degradation product pectin, gum arabic and the like.
  • pectin pectin
  • gum arabic the like.
  • those containing indigestible dextrin or polydextrose are preferred, and those containing indigestible dextrin are more preferred.
  • the concentration of water-soluble dietary fiber eliminates the wateriness of fermented beer-like sparkling beverages with hop aroma of 20-40ppb linalool when the raw wort extract is limited to 7.0-9.0% by mass
  • the concentration is not particularly limited as long as it can be adjusted, and can be appropriately adjusted in consideration of the concentration of linalool, the type of other raw materials, and the like.
  • the concentration of the water-soluble dietary fiber in the fermented beer-like sparkling beverage according to the present invention is preferably 0.75 to 3.0% by mass, more preferably 1.5 to 3% by mass.
  • the linalool concentration of the fermented beer-like sparkling beverage according to the present invention is in the range of 20 to 40 ppb, and when the raw wort extract is suppressed to 7.0 to 9.0% by mass, together with water-soluble dietary fiber
  • the concentration is not particularly limited as long as it is a concentration that can eliminate the wateriness of the fermented beer-like sparkling beverage, and is adjusted as appropriate in consideration of the type and concentration of water-soluble dietary fiber, the type of other raw materials, etc. be able to.
  • the concentration of linalool in the fermented beer-like sparkling beverage can be quantified by GC-MS (gas chromatography mass spectrometry).
  • Linalool is the main aroma component of hop aroma.
  • the linalool concentration of the fermented beer-like sparkling beverage according to the present invention may be adjusted by adding linalool as an additive, and adjusted by using a sufficient amount of hops of varieties containing linalool as scented hops. Also good.
  • the linalool added as an additive may be a linalool that is synthetic or extracted / purified from a natural product, or may be a fragrance containing linalool.
  • the fermented beer-like sparkling beverage according to the present invention preferably contains one or more sweeteners in order to adjust sweetness.
  • the sweetener may be sugar, may have a relatively low sweetness level, or may be a high sweetness level sweetener.
  • Specific examples of sweeteners having a relatively low sweetness include polysaccharides and sweet amino acids.
  • the polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharide mainly depending on the size.
  • An oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides, and a dextrin is a saccharide obtained by hydrolyzing starch and is larger than the oligosaccharide.
  • the sweet amino acid include alanine and glycine, and alanine is preferable.
  • high-intensity sweeteners include acesulfame potassium, neotame, aspartame, sucralose, stevia, and enzyme-treated stevia.
  • the fermenting beer-like sparkling beverage it is possible to achieve sufficient sweetness with a small amount of content, and calorie is also suppressed, so that it is preferable to contain a high-intensity sweetener, acesulfame potassium, neotame, It is more preferable to contain at least one selected from the group consisting of aspartame and sucralose.
  • the fermented beer-like sparkling beverage according to the present invention preferably has a low saccharide content, and the saccharide concentration is 0.5 g. / 100 mL or less is more preferable, and the carbohydrate concentration is more preferably less than 0.5 g / 100 mL.
  • the fermented beer-like sparkling beverage according to the present invention preferably further contains a pigment.
  • the pigment contained in the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is a pigment that can impart a beer-like color and can be eaten or consumed, but a caramelization reaction product (caramel pigment) Is particularly preferred.
  • the fermented beer-like sparkling beverage according to the present invention preferably further contains a bitter agent.
  • the bittering agent is not particularly limited as long as it exhibits the same or similar bitterness as beer in the fermented beer-like sparkling beverage as a product, and is a bitter component contained in hops. It may also be a bitter component not contained in hops.
  • bittering agent specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso- ⁇ acid, tetraiso- ⁇ acid, ⁇ -acid oxide, quinine, momordesine, quercitrin
  • bitterness-imparting ingredients such as theobromine and caffeine
  • bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. These bitterings may use only 1 type and may use 2 or more types together.
  • the fermented beer-like sparkling beverage according to the present invention contains 7.0 to 9.0% by weight of the original wort extract, water-soluble dietary fiber as a raw material, and the final linalool concentration in the beverage is 20 to 40 ppb. Except for adjustment, it can be produced in the same manner as a general fermented beer-like sparkling beverage.
  • a general fermented beer-like sparkling beverage can be produced by the steps of preparation (fermentation raw material liquid preparation), fermentation, storage, and filtration.
  • a fermentation raw material liquid is prepared from at least one selected from the group consisting of grain raw materials and sugar raw materials.
  • a mixture containing at least one of a grain raw material and a sugar raw material and raw water is prepared and heated to saccharify starch such as the grain raw material.
  • the auxiliary material include hops, dietary fiber, yeast extract, sweeteners, fruit juices, bitters, coloring agents, herbs, and fragrances.
  • saccharifying enzymes such as ⁇ -amylase, glucoamylase, and pullulanase, and enzyme agents such as protease can be added.
  • the saccharification treatment is performed using an enzyme derived from a grain raw material or the like, or an enzyme added separately.
  • the temperature and time during the saccharification treatment include the type of cereal raw material used, the proportion of cereal raw material in the entire fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented beer-like sparkling beverage, etc. It is adjusted as appropriate in consideration.
  • the saccharification treatment can be performed by a conventional method such as maintaining a mixture containing a grain raw material at 35 to 70 ° C. for 20 to 90 minutes.
  • Boiled juice (boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment.
  • the sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Moreover, you may boil this using the thing which added warm water to the malt extract instead of the filtrate of this sugar liquid.
  • the boiling method and its conditions can be determined as appropriate.
  • a fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs before boiling treatment or during boiling treatment.
  • hops are preferably added before or during the boiling process.
  • the addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.
  • a bitter hop to the sugar solution obtained after the saccharification treatment and perform the boiling treatment.
  • Fermented beer-like sparkling beverages with a high linalool concentration can be obtained by having a short boiling time in a state where scented hops are added.
  • the scented hop may be added after the boiling treatment is completed.
  • the removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool.
  • the temperature of the broth at this time may be 15 ° C. or higher, and is generally about 50 to 80 ° C.
  • the broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing this koji becomes the fermentation raw material liquid.
  • yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation.
  • the cooled fermentation raw material liquid may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration.
  • the yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.
  • the amount of alcohol produced by fermentation is further reduced. Therefore, particularly when producing a fermented beer-like sparkling beverage having an alcohol concentration of less than 1% by volume, it is also preferable to lower the degree of fermentation in the fermentation process.
  • the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process.
  • the target fermented beer-like sparkling beverage can be obtained by removing yeast and proteins insoluble in the temperature range.
  • the filtration process may be any technique that can remove yeast by filtration. Examples thereof include diatomaceous earth filtration and filter filtration using a filter having an average pore size of about 4 to 5 ⁇ m.
  • an appropriate amount of water may be added and diluted before or after filtration.
  • the obtained fermented beer-like sparkling beverage is usually bottled by a filling process and shipped as a product.
  • a fermented beer-like sparkling beverage corresponding to liqueurs under the liquor tax law can be produced.
  • the addition of the alcohol-containing distillate may be before or after addition for adjusting the alcohol concentration. Since the alcohol-containing distillate to be added can produce a fermented beer-like sparkling beverage having a more preferable wheat feeling, wheat spirits are preferred.
  • linalool or a fragrance containing this is added after the boiling treatment before the fermentation process. It is preferable to add in the alcohol storage step or the subsequent filtration step.
  • the wort was manufactured by charging according to a conventional method using 6.5 kg of malt, 19.5 kg of sugar and yeast extract as raw materials.
  • the obtained wort was filtered, and after adding a bitter hop, it was boiled to obtain wort (cereal broth).
  • the wort at about 80 to 99 ° C. was transferred to a settling tank to separate and remove the precipitate, and then cooled.
  • the cold wort was inoculated with beer yeast and fermented, and then aged in a storage tank. After adjusting the concentration by adding water to the fermented liquid after aging, filter filtration (average pore size: 0.65 ⁇ m) was performed to obtain a fermented beer-like sparkling beverage as a base liquid.
  • the raw wort extract was 7.34% by mass
  • the alcohol concentration was 4.27% by volume
  • the linalool concentration was 1.9 ppb
  • the carbon dioxide gas was 2.8 gas vol.
  • Example 1 To the fermented beer-like sparkling beverage prepared in Production Example 1, 0, 1.5, 3.0 g / 100 mL, 1 linalool with water-soluble dietary fiber (indigestible dextrin; made by Matsutani Chemical Co., Ltd.) as dietary fiber .9 (no addition), 10, 20, 40, and 60 ppb were added to obtain a fermented beer-like sparkling beverage.
  • water-soluble dietary fiber indigestible dextrin; made by Matsutani Chemical Co., Ltd.
  • Sensory evaluation was performed about the balance of flavor of the obtained fermented beer-like sparkling beverage.
  • six expert panelists performed a sensory tasting of each sparkling liquor blindly, and evaluated it according to the following five levels.
  • Table 1 shows the average value of the scores of the six expert panelists of each fermented beer-like sparkling beverage together with the dietary fiber concentration and linalool concentration.
  • Table 2 shows the main sensory comments obtained from specialized panelists for fermented beer-like sparkling beverages with a dietary fiber content of 1.5 g / 100 mL.
  • the numbers in parentheses indicate the number of expert panelists who made comments.
  • Example 2 The fermented beer-like sparkling beverage prepared in Production Example 1 was diluted with deaerated water to adjust the amount of carbon dioxide to 2.8 gas vol.
  • the obtained fermented beer-like sparkling beverage had an original wort extract of 5.37% by mass, an alcohol concentration of 3.09% by volume, and a linalool concentration of 1.4 ppb.
  • Table 3 shows the average values of the scores of the six expert panelists of each fermented beer-like sparkling beverage together with the dietary fiber concentration and linalool concentration.
  • Table 4 shows the main sensory comments obtained from specialized panelists for fermented beer-like sparkling beverages with a dietary fiber content of 3.0 g / 100 mL.
  • the numbers in parentheses indicate the number of expert panelists who made comments.
  • Example 3 The fermented beer-like sparkling beverage prepared in Production Example 1 was diluted with deaerated water to adjust the amount of carbon dioxide to 2.8 gas vol.
  • the obtained fermented beer-like sparkling beverage had an original wort extract of 6.44% by mass, an alcohol concentration of 3.73% by volume, and a linalool concentration of 1.7 ppb.
  • Table 5 shows the average values of the scores of the six expert panelists of each fermented beer-like sparkling beverage, together with the dietary fiber concentration and linalool concentration.
  • Table 6 shows the main sensory comments obtained from specialized panelists for fermented beer-like sparkling beverages with a dietary fiber content of 1.5 g / 100 mL.
  • the numbers in parentheses indicate the number of expert panelists who made comments.
  • a fermented beer-like sparkling beverage containing 0.75 to 2.25 g / 100 mL of dietary fiber, 7.13 to 8.50% by mass of the original wort extract, and 20 to 40 ppb linalool concentration. The wateriness was eliminated, it was not too heavy, it was rich and the flavor balance was good.
  • Example 4 In the fermented beer-like sparkling beverage with the raw wort extract prepared in Example 3 of 6.44% by mass, the alcohol concentration of 3.73% by volume, the linalool concentration of 1.7 ppb, and the carbon dioxide gas of 2.8 gas vol. Polydextrose (manufactured by Danisco) was added as dietary fiber to 1.5 g / 100 mL, and linalool was added to 1.7 (no addition), 10, 20, 40, 60 ppb to obtain a fermented beer-like sparkling beverage. . About the balance of the flavor of the obtained fermented beer-like sparkling beverage, sensory evaluation was performed in the same manner as in Example 1.
  • Table 7 shows the average values of the scores of six expert panelists for each fermented beer-like sparkling beverage, together with the dietary fiber concentration and linalool concentration.
  • Table 8 shows the main sensory comments obtained from specialized panelists for fermented beer-like sparkling beverages with a dietary fiber content of 1.5 g / 100 mL.
  • the numbers in parentheses indicate the number of expert panelists who made comments.
  • the fermented beer-like sparkling beverage having a linalool concentration of 20 to 40 ppb is free of water, is not too heavy, has a rich flavor, and has a flavor similar to Example 3 to which indigestible dextrin is added. Although the balance was good, the evaluation of the flavor balance was low as compared with those containing indigestible dextrin.
  • Example 5 A wort was prepared by charging in accordance with a conventional method using 6.5 kg of malt, 14.0 kg of sugar, 5.5 kg of indigestible dextrin (manufactured by Matsutani Chemical Co., Ltd.) and yeast extract as raw materials. The obtained wort was filtered, and after adding a bitter hop, it was boiled to obtain wort (cereal broth). After adding scented hops to the wort after the wort boiling, it was transferred to a settling tank to separate and remove the precipitate, and then cooled. The cold wort was inoculated with beer yeast and fermented, and then aged in a storage tank.

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  • Organic Chemistry (AREA)
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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

La présente invention concerne une boisson fermentée pétillante de type bière à corps riche et ayant une saveur extrêmement bien équilibrée même à partir d'un extrait de moût original de faible valeur. L'invention concerne : une boisson fermentée pétillante de type bière ayant une teneur en extrait de moût original de 7,0 à 9,0 % en poids, qui contient une fibre alimentaire hydrosoluble et affiche une concentration de linalol de 20 à 40 ppb ; une boisson fermentée pétillante de type bière telle que décrite ci-dessus, dans laquelle la fibre alimentaire hydrosoluble est une dextrine peu digestible ; une boisson fermentée pétillante de type bière telle que décrite ci-dessus, qui contient de 1,5 à 3 % en poids de fibre diététique hydrosoluble ; et une boisson fermentée pétillante de type bière telle que décrite ci-dessus, qui contient en outre un édulcorant à pouvoir sucrant élevé.
PCT/JP2016/057535 2015-04-08 2016-03-10 Boisson fermentée pétillante de type bière Ceased WO2016163200A1 (fr)

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JP2017511512A JP6649946B2 (ja) 2015-04-08 2016-03-10 発酵ビール様発泡性飲料

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JP2015079054 2015-04-08
JP2015-079054 2015-04-08

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JP2019071844A (ja) * 2017-10-17 2019-05-16 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及び、ビールテイスト飲料の香味向上方法
JP2019071843A (ja) * 2017-10-17 2019-05-16 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及び、ビールテイスト飲料の香味向上方法
WO2020003923A1 (fr) * 2018-06-29 2020-01-02 アサヒグループホールディングス株式会社 Boisson alcoolisée à base de malt fermenté et son procédé de production
JP2020103269A (ja) * 2019-05-30 2020-07-09 サントリーホールディングス株式会社 ビールテイスト飲料、およびビールテイスト飲料の製造方法
JP2020103267A (ja) * 2019-05-30 2020-07-09 サントリーホールディングス株式会社 ビールテイスト飲料、およびビールテイスト飲料の製造方法
JP2020103167A (ja) * 2018-12-27 2020-07-09 サントリーホールディングス株式会社 ビールテイスト飲料、およびビールテイスト飲料の製造方法
JP2020103268A (ja) * 2019-05-30 2020-07-09 サントリーホールディングス株式会社 ビールテイスト飲料、およびビールテイスト飲料の製造方法
JP2020103270A (ja) * 2019-05-30 2020-07-09 サントリーホールディングス株式会社 ビールテイスト飲料、およびビールテイスト飲料の製造方法
JP2020127374A (ja) * 2019-02-07 2020-08-27 アサヒビール株式会社 ビール様発泡性飲料及びその製造方法
JP2020162602A (ja) * 2020-03-27 2020-10-08 サントリーホールディングス株式会社 ビールテイスト飲料
JP2020162601A (ja) * 2020-03-27 2020-10-08 サントリーホールディングス株式会社 ビールテイスト飲料
JP2021097668A (ja) * 2019-12-20 2021-07-01 サントリーホールディングス株式会社 発酵ビールテイスト飲料
JP7341279B1 (ja) 2022-03-31 2023-09-08 サントリーホールディングス株式会社 ビールテイスト飲料
JP7487272B1 (ja) 2022-10-31 2024-05-20 サントリーホールディングス株式会社 ビールテイスト飲料

Citations (10)

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JP7281344B2 (ja) 2019-05-30 2023-05-25 サントリーホールディングス株式会社 ビールテイスト飲料、およびビールテイスト飲料の製造方法
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