EFFERVESCENT BEVERAGE AND METHOD RELATED THERETO

PROBLEM TO BE SOLVED: To provide an effervescent beverage that has an excellent foam characteristic, and to provide a method related thereto.SOLUTION: The effervescent beverage according to one embodiment of the present invention has a ratio of nitrogen content (ppm) to extract (w/v%) of less than 2...

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Hauptverfasser:	NARITA SHUICHI, SHIRAI MASANORI, SAWAI NORIKATSU, YANAGAWA KOJI
Format:	Patent
Sprache:	eng ; jpn
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 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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creator	NARITA SHUICHI SHIRAI MASANORI SAWAI NORIKATSU YANAGAWA KOJI
description	PROBLEM TO BE SOLVED: To provide an effervescent beverage that has an excellent foam characteristic, and to provide a method related thereto.SOLUTION: The effervescent beverage according to one embodiment of the present invention has a ratio of nitrogen content (ppm) to extract (w/v%) of less than 28.0. In the method for improving the foam characteristic of the effervescent beverage according to one embodiment of the present invention, the foam characteristic of said effervescent beverage is improved by controlling the ratio of nitrogen content (ppm) to extract (w/v%) of the effervescent beverage at less than 28.0.SELECTED DRAWING: Figure 1A 【課題】優れた泡特性を有する発泡性飲料及びこれに関する方法を提供する。【解決手段】本発明の一実施形態に係る発泡性飲料は、エキス（ｗ／ｖ％）に対する窒素含有量（ｐｐｍ）の比率が２８．０未満である。本発明の一実施形態に係る発泡性飲料の泡特性を向上させる方法においては、発泡性飲料のエキス（ｗ／ｖ％）に対する窒素含有量（ｐｐｍ）の比率を２８．０未満に調節することにより、当該発泡性飲料の泡特性を向上させる。【選択図】図１Ａ
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In the method for improving the foam characteristic of the effervescent beverage according to one embodiment of the present invention, the foam characteristic of said effervescent beverage is improved by controlling the ratio of nitrogen content (ppm) to extract (w/v%) of the effervescent beverage at less than 28.0.SELECTED DRAWING: Figure 1A 【課題】優れた泡特性を有する発泡性飲料及びこれに関する方法を提供する。【解決手段】本発明の一実施形態に係る発泡性飲料は、エキス（ｗ／ｖ％）に対する窒素含有量（ｐｐｍ）の比率が２８．０未満である。本発明の一実施形態に係る発泡性飲料の泡特性を向上させる方法においては、発泡性飲料のエキス（ｗ／ｖ％）に対する窒素含有量（ｐｐｍ）の比率を２８．０未満に調節することにより、当該発泡性飲料の泡特性を向上させる。【選択図】図１Ａ</description><language>eng ; jpn</language><subject>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 ; 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</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160825&DB=EPODOC&CC=JP&NR=2016152779A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160825&DB=EPODOC&CC=JP&NR=2016152779A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NARITA SHUICHI</creatorcontrib><creatorcontrib>SHIRAI MASANORI</creatorcontrib><creatorcontrib>SAWAI NORIKATSU</creatorcontrib><creatorcontrib>YANAGAWA KOJI</creatorcontrib><title>EFFERVESCENT BEVERAGE AND METHOD RELATED THERETO</title><description>PROBLEM TO BE SOLVED: To provide an effervescent beverage that has an excellent foam characteristic, and to provide a method related thereto.SOLUTION: The effervescent beverage according to one embodiment of the present invention has a ratio of nitrogen content (ppm) to extract (w/v%) of less than 28.0. In the method for improving the foam characteristic of the effervescent beverage according to one embodiment of the present invention, the foam characteristic of said effervescent beverage is improved by controlling the ratio of nitrogen content (ppm) to extract (w/v%) of the effervescent beverage at less than 28.0.SELECTED DRAWING: Figure 1A 【課題】優れた泡特性を有する発泡性飲料及びこれに関する方法を提供する。【解決手段】本発明の一実施形態に係る発泡性飲料は、エキス（ｗ／ｖ％）に対する窒素含有量（ｐｐｍ）の比率が２８．０未満である。本発明の一実施形態に係る発泡性飲料の泡特性を向上させる方法においては、発泡性飲料のエキス（ｗ／ｖ％）に対する窒素含有量（ｐｐｍ）の比率を２８．０未満に調節することにより、当該発泡性飲料の泡特性を向上させる。【選択図】図１Ａ</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBwdXNzDQpzDXZ29QtRcHINcw1ydHdVcPRzUfB1DfHwd1EIcvVxDHF1UQjxcA1yDfHnYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBoZmhqZG5uaWjsZEKQIAbd4mrA</recordid><startdate>20160825</startdate><enddate>20160825</enddate><creator>NARITA SHUICHI</creator><creator>SHIRAI MASANORI</creator><creator>SAWAI NORIKATSU</creator><creator>YANAGAWA KOJI</creator><scope>EVB</scope></search><sort><creationdate>20160825</creationdate><title>EFFERVESCENT BEVERAGE AND METHOD RELATED THERETO</title><author>NARITA SHUICHI ; SHIRAI MASANORI ; SAWAI NORIKATSU ; YANAGAWA KOJI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2016152779A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2016</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>NARITA SHUICHI</creatorcontrib><creatorcontrib>SHIRAI MASANORI</creatorcontrib><creatorcontrib>SAWAI NORIKATSU</creatorcontrib><creatorcontrib>YANAGAWA KOJI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NARITA SHUICHI</au><au>SHIRAI MASANORI</au><au>SAWAI NORIKATSU</au><au>YANAGAWA KOJI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>EFFERVESCENT BEVERAGE AND METHOD RELATED THERETO</title><date>2016-08-25</date><risdate>2016</risdate><abstract>PROBLEM TO BE SOLVED: To provide an effervescent beverage that has an excellent foam characteristic, and to provide a method related thereto.SOLUTION: The effervescent beverage according to one embodiment of the present invention has a ratio of nitrogen content (ppm) to extract (w/v%) of less than 28.0. In the method for improving the foam characteristic of the effervescent beverage according to one embodiment of the present invention, the foam characteristic of said effervescent beverage is improved by controlling the ratio of nitrogen content (ppm) to extract (w/v%) of the effervescent beverage at less than 28.0.SELECTED DRAWING: Figure 1A 【課題】優れた泡特性を有する発泡性飲料及びこれに関する方法を提供する。【解決手段】本発明の一実施形態に係る発泡性飲料は、エキス（ｗ／ｖ％）に対する窒素含有量（ｐｐｍ）の比率が２８．０未満である。本発明の一実施形態に係る発泡性飲料の泡特性を向上させる方法においては、発泡性飲料のエキス（ｗ／ｖ％）に対する窒素含有量（ｐｐｍ）の比率を２８．０未満に調節することにより、当該発泡性飲料の泡特性を向上させる。【選択図】図１Ａ</abstract><oa>free_for_read</oa></addata></record>
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language	eng ; jpn
recordid	cdi_epo_espacenet_JP2016152779A
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subjects	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 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
title	EFFERVESCENT BEVERAGE AND METHOD RELATED THERETO
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