BEER TASTE ALCOHOLIC BEVERAGE

PROBLEM TO BE SOLVED: To provide a novel beer taste alcoholic beverage excellent in balance of body and firm of taste.SOLUTION: There is provided a beer taste alcoholic beverage containing malt, hop and non-germinated barley as a raw material with used percentage of the malt in the raw material of l...

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Bibliographische Detailangaben
1. Verfasser:	YAMAUCHI TAKETO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a novel beer taste alcoholic beverage excellent in balance of body and firm of taste.SOLUTION: There is provided a beer taste alcoholic beverage containing malt, hop and non-germinated barley as a raw material with used percentage of the malt in the raw material of less than 25% and containing (A) citric acid and (B) ascorbic acid with contents described below. (A) citric acid:300 to 2000 ppm. (B) ascorbic acid:500 to 2000 ppm.SELECTED DRAWING: None 【課題】味の「コク」と「シマリ」のバランスに優れる新しいビールテイストアルコール飲料を提供すること。【解決手段】原料に麦芽、ホップ、および未発芽大麦を含んでなり、原料中に占める麦芽の使用比率が２５％未満であるビールテイストアルコール飲料であって、以下に記載の含有量の（Ａ）クエン酸、及び（Ｂ）アスコルビン酸を含有してなる、ビールテイストアルコール飲料。（Ａ）クエン酸：３００〜２０００ｐｐｍ（Ｂ）アスコルビン酸：５００〜２０００ｐｐｍ【選択図】なし