BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME

BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME

To provide a beer-flavored fermented alcoholic beverage with a reduced thick sensation on a tongue.SOLUTION: A beer-flavored fermented alcoholic beverage has a γ-butyrolactone content of 250 ppb or less in the beverage, with a maltol content of 350 ppb or less.SELECTED DRAWING: None 【課題】舌の上で感じるもったり感...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: YONEDA TOSHIHIRO, MIYOSHI KOREMICHI, MORISHITA AIKO
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 beer-flavored fermented alcoholic beverage with a reduced thick sensation on a tongue.SOLUTION: A beer-flavored fermented alcoholic beverage has a γ-butyrolactone content of 250 ppb or less in the beverage, with a maltol content of 350 ppb or less.SELECTED DRAWING: None 【課題】舌の上で感じるもったり感が低減されたビール風味発酵アルコール飲料の提供。【解決手段】飲料中のγ－ブチロラクトンの濃度が２５０ｐｐｂ以下であり、マルトールの濃度が３５０ｐｐｂ以下である、ビール風味発酵アルコール飲料。【選択図】なし