公开(公告)号：US20120282370A1

公开(公告)日：2012-11-08

申请号：US13504288

申请日：2010-10-21

申请人： Tatsuji Kimura ,  Shigeki Araki ,  Koji Takazumi ,  Takashi Iimure

发明人： Tatsuji Kimura ,  Shigeki Araki ,  Koji Takazumi ,  Takashi Iimure

IPC分类号： C12C5/02 ,  C12C11/00

CPC分类号： C12C7/047 ,  C12C5/004

摘要： Provided are a sparkling beverage having effectively improved foam properties and a method of producing the same. The sparkling beverage has improved foam properties through an increase in content of a hydrophobic polypeptide or contains a hydrophobic polypeptide in an amount of 1.1 g/L or more. When the sparkling beverage is a sparkling alcoholic beverage, a method of producing the sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution using a raw material containing barley; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which foam properties of the sparkling alcoholic beverage are improved by treating the barley with a protease.

摘要翻译： 提供了具有有效改善的泡沫性质的起泡饮料及其制备方法。 起泡饮料通过增加疏水性多肽的含量或者含有1.1g / L以上的疏水性多肽而具有改善的泡沫性能。 当起泡饮料是起泡性酒精饮料时，制造闪光酒精饮料的方法包括：使用含有大麦原料制备预发酵液的预发酵步骤（10）; 以及通过向发酵前溶液中加入酵母进行酒精发酵的发酵步骤（20），其中通过用蛋白酶处理大麦来提高闪光酒精饮料的泡沫性能。