PRODUCTION METHOD OF FERMENTED ALCOHOLIC BEVERAGE HAVING DRY HOPPING FRAGRANCE WITH REDUCED ASTRINGENCY AND RESIN-LIKE FRAGRANCE
To provide a production method of fermented alcoholic beverage having dry hopping fragrance with reduced astringency and resin-like fragrance.SOLUTION: There is provided a method for producing fermented alcoholic beverage by using hop as a raw material. In the method, hop is heat-treated beforehand...
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| creator | SAKURAI MARI KANO TOMOCHIKA TAKEMURA HITOSHI SUGIMURA SATORU |
| description | To provide a production method of fermented alcoholic beverage having dry hopping fragrance with reduced astringency and resin-like fragrance.SOLUTION: There is provided a method for producing fermented alcoholic beverage by using hop as a raw material. In the method, hop is heat-treated beforehand under a condition of a temperature of 60°C or higher and lower than 90°C, and a time of 1 minute or more and less than 60 minutes, and after start of a fermentation process, the hop is added when a sugar content of a raw material mixture becomes 3 degrees or higher.SELECTED DRAWING: None
【課題】渋味と樹脂様香気が低減されたドライホッピング香味を有する発酵アルコール飲料の製法の提供。【解決手段】ホップを原料として用いて発酵アルコール飲料を製造する方法であって、前記ホップが、６０℃以上９０℃未満の温度で１分間以上６０分間未満という条件下で予め加熱処理されたものであり、前記ホップが、発酵工程開始後、原料混合物の糖度が３度以上のときに、原料混合物に添加される、方法。【選択図】なし |
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【課題】渋味と樹脂様香気が低減されたドライホッピング香味を有する発酵アルコール飲料の製法の提供。【解決手段】ホップを原料として用いて発酵アルコール飲料を製造する方法であって、前記ホップが、６０℃以上９０℃未満の温度で１分間以上６０分間未満という条件下で予め加熱処理されたものであり、前記ホップが、発酵工程開始後、原料混合物の糖度が３度以上のときに、原料混合物に添加される、方法。【選択図】なし</description><language>eng ; jpn</language><subject>BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2020</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=20200611&DB=EPODOC&CC=JP&NR=2020089312A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200611&DB=EPODOC&CC=JP&NR=2020089312A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SAKURAI MARI</creatorcontrib><creatorcontrib>KANO TOMOCHIKA</creatorcontrib><creatorcontrib>TAKEMURA HITOSHI</creatorcontrib><creatorcontrib>SUGIMURA SATORU</creatorcontrib><title>PRODUCTION METHOD OF FERMENTED ALCOHOLIC BEVERAGE HAVING DRY HOPPING FRAGRANCE WITH REDUCED ASTRINGENCY AND RESIN-LIKE FRAGRANCE</title><description>To provide a production method of fermented alcoholic beverage having dry hopping fragrance with reduced astringency and resin-like fragrance.SOLUTION: There is provided a method for producing fermented alcoholic beverage by using hop as a raw material. In the method, hop is heat-treated beforehand under a condition of a temperature of 60°C or higher and lower than 90°C, and a time of 1 minute or more and less than 60 minutes, and after start of a fermentation process, the hop is added when a sugar content of a raw material mixture becomes 3 degrees or higher.SELECTED DRAWING: None
【課題】渋味と樹脂様香気が低減されたドライホッピング香味を有する発酵アルコール飲料の製法の提供。【解決手段】ホップを原料として用いて発酵アルコール飲料を製造する方法であって、前記ホップが、６０℃以上９０℃未満の温度で１分間以上６０分間未満という条件下で予め加熱処理されたものであり、前記ホップが、発酵工程開始後、原料混合物の糖度が３度以上のときに、原料混合物に添加される、方法。【選択図】なし</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjLEKwjAYhLs4iPoOP-6F2i46xuRPE635QxornUqROIkW6gP46KYguDrdcd_dzZO3dSTO3GsycEKvSABJkOhOaDwKYBUnRZXmsMcGHSsRFGu0KUG4FhRZO3kZgWOGI1y0V-AwXk7j2ruI0fAWmBExr7VJK33E32KZzG79fQyrry6StUTPVRqGZxfGob-GR3h1B5tneZZtd8UmZ8VfpQ_Y_Txv</recordid><startdate>20200611</startdate><enddate>20200611</enddate><creator>SAKURAI MARI</creator><creator>KANO TOMOCHIKA</creator><creator>TAKEMURA HITOSHI</creator><creator>SUGIMURA SATORU</creator><scope>EVB</scope></search><sort><creationdate>20200611</creationdate><title>PRODUCTION METHOD OF FERMENTED ALCOHOLIC BEVERAGE HAVING DRY HOPPING FRAGRANCE WITH REDUCED ASTRINGENCY AND RESIN-LIKE FRAGRANCE</title><author>SAKURAI MARI ; KANO TOMOCHIKA ; TAKEMURA HITOSHI ; SUGIMURA SATORU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2020089312A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2020</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SAKURAI MARI</creatorcontrib><creatorcontrib>KANO TOMOCHIKA</creatorcontrib><creatorcontrib>TAKEMURA HITOSHI</creatorcontrib><creatorcontrib>SUGIMURA SATORU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SAKURAI MARI</au><au>KANO TOMOCHIKA</au><au>TAKEMURA HITOSHI</au><au>SUGIMURA SATORU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION METHOD OF FERMENTED ALCOHOLIC BEVERAGE HAVING DRY HOPPING FRAGRANCE WITH REDUCED ASTRINGENCY AND RESIN-LIKE FRAGRANCE</title><date>2020-06-11</date><risdate>2020</risdate><abstract>To provide a production method of fermented alcoholic beverage having dry hopping fragrance with reduced astringency and resin-like fragrance.SOLUTION: There is provided a method for producing fermented alcoholic beverage by using hop as a raw material. In the method, hop is heat-treated beforehand under a condition of a temperature of 60°C or higher and lower than 90°C, and a time of 1 minute or more and less than 60 minutes, and after start of a fermentation process, the hop is added when a sugar content of a raw material mixture becomes 3 degrees or higher.SELECTED DRAWING: None
【課題】渋味と樹脂様香気が低減されたドライホッピング香味を有する発酵アルコール飲料の製法の提供。【解決手段】ホップを原料として用いて発酵アルコール飲料を製造する方法であって、前記ホップが、６０℃以上９０℃未満の温度で１分間以上６０分間未満という条件下で予め加熱処理されたものであり、前記ホップが、発酵工程開始後、原料混合物の糖度が３度以上のときに、原料混合物に添加される、方法。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | PRODUCTION METHOD OF FERMENTED ALCOHOLIC BEVERAGE HAVING DRY HOPPING FRAGRANCE WITH REDUCED ASTRINGENCY AND RESIN-LIKE FRAGRANCE |
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