METHOD FOR PRODUCING BEVERAGE

A method for producing a beverage including adding a herb spice treated product to a beverage, or in at least any one of the steps for producing a beverage, wherein the herb spice treated product is obtained by treating a liquid containing a herbal spice in a tightly closed container under the condi...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	INUI, Takako
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method for producing a beverage including adding a herb spice treated product to a beverage, or in at least any one of the steps for producing a beverage, wherein the herb spice treated product is obtained by treating a liquid containing a herbal spice in a tightly closed container under the conditions of a temperature of 100°C or higher and 140°C or lower, and a pressure of 0.01 MPa or more and 0.46 MPa or less. According to the present invention, flavor ingredients can be more conveniently extracted from herbal spices, so that a new taste can be provided as a luxurious product.