BEER TASTE BEVERAGE

To provide a novel beer taste beverage having a fruit-like flavor characteristic with thickness and richness; and to provide a production method thereof.SOLUTION: In a beer taste beverage, the content of D-glutamic acid is 2.00 μg/mL or more, and the content of propyl acetate is 150 μg/L or more.SEL...

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1. Verfasser:	INUI TAKAKO
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	INUI TAKAKO
description	To provide a novel beer taste beverage having a fruit-like flavor characteristic with thickness and richness; and to provide a production method thereof.SOLUTION: In a beer taste beverage, the content of D-glutamic acid is 2.00 μg/mL or more, and the content of propyl acetate is 150 μg/L or more.SELECTED DRAWING: None 【課題】本発明は、厚みとコクのある果実様の香味特徴を有する新規のビールテイスト飲料、及びその製造方法を提供することに関する。【解決手段】Ｄ－グルタミン酸の含有量が２．００μｇ／ｍＬ以上であり、酢酸プロピルの含有量が１５０μｇ／Ｌ以上である、ビールテイスト飲料。【選択図】なし
format	Patent
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language	eng ; jpn
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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	BEER TASTE BEVERAGE
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