BEER TASTE BEVERAGE WITH REDUCED UNFAVORABLE TASTE

PROBLEM TO BE SOLVED: To provide a beverage with reduced unfavorable taste derived from raw materials in a beer taste beverage using malt and/or un-germinated wheat as a part of raw materials.SOLUTION: There is provided a beer taste beverage using malt and/or un-germinated wheat as a part of raw mat...

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Bibliographische Detailangaben
Hauptverfasser:	IKEDA SATOSHI, HIROMASA AIKO, KATO MASARU, MOCHIZUKI MAYURA
Format:	Patent
Sprache:	eng ; jpn
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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a beverage with reduced unfavorable taste derived from raw materials in a beer taste beverage using malt and/or un-germinated wheat as a part of raw materials.SOLUTION: There is provided a beer taste beverage using malt and/or un-germinated wheat as a part of raw materials and having percentage (molar ratio) of amino acid involving in unfavorable taste to all amino acids constituting peptide with molecular weight of 90 to 2600 Da (HPLC gel filtration method) in the beverage of 9.7% or less. There is provided a beer taste beverage having amino acids involving in the unfavorable taste of valine, leucine and isoleucine.SELECTED DRAWING: None 【課題】麦芽および／または未発芽の麦類を原料の一部とするビールテイスト飲料において、原料由来の雑味が低減された飲料の提供。【解決手段】本発明によれば、麦芽および／または未発芽の麦類を原料の一部とするビールテイスト飲料であって、飲料中の分子量９０〜２６００Ｄａ（ＨＰＬＣゲル濾過法）のペプチドを構成する全アミノ酸に対する雑味に関与するアミノ酸の割合（モル比）が９．７％以下である、ビールテイスト飲料であって、雑味に関与するアミノ酸がバリン、ロイシンおよびイソロイシンである、ビールテイスト飲料が提供される。【選択図】なし