METHOD FOR PRODUCING FERMENTED ALCOHOLIC BEVERAGE HAVING EXCELLENT CHROMATICITY AND FLAVOR

PROBLEM TO BE SOLVED: To provide a method for producing a fermented alcoholic beverage with a beer-like, natural flavor or liquid color imparted thereto.SOLUTION: A method for producing a fermented alcoholic beverage is characterized by adjusting the liquid color and flavor of a fermented alcoholic...

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Bibliographische Detailangaben
Hauptverfasser:	MINAMI HIDEYUKI, KATAYAMA TAKAHITO, SAKURAI MARI, SHINOHARA HIROYUKI
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 method for producing a fermented alcoholic beverage with a beer-like, natural flavor or liquid color imparted thereto.SOLUTION: A method for producing a fermented alcoholic beverage is characterized by adjusting the liquid color and flavor of a fermented alcoholic beverage, using Maillard reaction products of saccharides and protein decomposition products, or preparation products thereof. Of the saccharides subjected to the Maillard reaction, a mass ratio between monosaccharides and disaccharides (monosaccharide:disaccharide) is 86:14-19:81.SELECTED DRAWING: None 【課題】ビール様の自然な風味や液色が付与された発酵アルコール飲料の製造方法の提供。【解決手段】糖とタンパク分解物とのメイラード反応物またはその調製物を用いて発酵アルコール飲料の液色および風味を調整することを特徴とする発酵アルコール飲料の製造方法において、メイラード反応に供する糖のうち、単糖と二糖の質量比（単糖：二糖）が８６：１４〜１９：８１である、製造方法。【選択図】なし