METHOD FOR IMPROVING AFTERTASTE OF CARBONATED BEVERAGE

PROBLEM TO BE SOLVED: To provide a carbonated beverage with an improved aftertaste and a carbonic acid-containing alcoholic beverage with an improved aftertaste to be prepared using the carbonated beverage.SOLUTION: The carbonated beverage contains at least one kind of condensed phosphate and phosph...

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Bibliographische Detailangaben
Hauptverfasser:	KOMINE TETSUYA, FUJIKI YURIKO, WAKAMIYA KEN
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF 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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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a carbonated beverage with an improved aftertaste and a carbonic acid-containing alcoholic beverage with an improved aftertaste to be prepared using the carbonated beverage.SOLUTION: The carbonated beverage contains at least one kind of condensed phosphate and phosphoric acid. A ratio of the total weight of the condensed phosphate and the weight of the phosphoric acid is 1:0.05-1:0.5.