ALCOHOLIC BEVERAGE LESS PRONE TO THERMAL DEGRADATION

To provide a malt alcoholic beverage that is less prone to thermal degradation and does not use hops as the raw material.SOLUTION: The present invention discloses a malt alcoholic beverage that does not use hops as the raw material, wherein the malt alcoholic beverage contains at least one component...

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Bibliographische Detailangaben
Hauptverfasser:	KATO HARUTO, SAKURAI MARI, ISHIKAWA MAKOTO, OKADA SATOSHI
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:	To provide a malt alcoholic beverage that is less prone to thermal degradation and does not use hops as the raw material.SOLUTION: The present invention discloses a malt alcoholic beverage that does not use hops as the raw material, wherein the malt alcoholic beverage contains at least one component selected from the group consisting of swertiamarin, chlorogenic acid, quasier, neoponcirin, quinidine and cinchonine.SELECTED DRAWING: None 【課題】熱劣化が抑制された、ホップを原料として用いない麦芽アルコール飲料の提供。【解決手段】ホップを原料として使用しない麦芽アルコール飲料であって、スウェルチアマリン、クロロゲン酸、クワッシャー、ネオポンシリン、キニジンおよびシンコニンからなる群から選択される少なくとも一種の成分を含んでなる、麦芽アルコール飲料。【選択図】なし