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...
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| creator | YONEDA TOSHIHIRO MIYOSHI KOREMICHI MORISHITA AIKO |
| description | 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 |
| format | Patent |
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【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</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>2024</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=20240905&DB=EPODOC&CC=JP&NR=2024121022A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240905&DB=EPODOC&CC=JP&NR=2024121022A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YONEDA TOSHIHIRO</creatorcontrib><creatorcontrib>MIYOSHI KOREMICHI</creatorcontrib><creatorcontrib>MORISHITA AIKO</creatorcontrib><title>BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME</title><description>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</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>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEOgjAQgGEWB6O-w8WdBKovcLRXiml75KyshJg6GSXB948MPoDT_w_ftvANkZTW48BCBixJoJjWQ6_Zse80NDSQYEuA0UCg5Hh1LNALm5vuYgvJEVwx0L7YPKbnkg-_7oqjpaRdmef3mJd5uudX_oyXXlXqXKu6UgpPf6Ev4b8t2w</recordid><startdate>20240905</startdate><enddate>20240905</enddate><creator>YONEDA TOSHIHIRO</creator><creator>MIYOSHI KOREMICHI</creator><creator>MORISHITA AIKO</creator><scope>EVB</scope></search><sort><creationdate>20240905</creationdate><title>BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME</title><author>YONEDA TOSHIHIRO ; MIYOSHI KOREMICHI ; MORISHITA AIKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2024121022A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2024</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>YONEDA TOSHIHIRO</creatorcontrib><creatorcontrib>MIYOSHI KOREMICHI</creatorcontrib><creatorcontrib>MORISHITA AIKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YONEDA TOSHIHIRO</au><au>MIYOSHI KOREMICHI</au><au>MORISHITA AIKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME</title><date>2024-09-05</date><risdate>2024</risdate><abstract>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</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; jpn |
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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 | BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME |
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