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公开(公告)号:US20110189340A1
公开(公告)日:2011-08-04
申请号:US12666674
申请日:2008-06-24
申请人: Tatsuji Kimura , Hiroyasu Kino , Kiyoshi Takoi , Soichi Kamiya
发明人: Tatsuji Kimura , Hiroyasu Kino , Kiyoshi Takoi , Soichi Kamiya
IPC分类号: C12C11/00
CPC分类号: C12G3/02
摘要: Provided is a method of manufacturing a sparkling alcoholic beverage excellent in properties such as flavor without using hops as part of raw materials. The method of manufacturing a sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a germinated legume without using hops as part of the raw materials; and a fermentation step (11) of conducting alcohol fermentation by adding a yeast to the pre-fermentation solution.
摘要翻译: 本发明提供一种不使用啤酒花作为原料的一部分来制造香料等特性优异的发泡性醇饮料的方法。 闪光酒精饮料的制造方法包括:通过使用发芽豆类而不使用啤酒花作为原料的一部分来制备预发酵溶液的预发酵步骤(10); 以及通过向所述发酵前溶液中加入酵母进行醇发酵的发酵步骤(11)。
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公开(公告)号:US20100189840A1
公开(公告)日:2010-07-29
申请号:US12666706
申请日:2008-06-24
申请人: Tatsuji Kimura , Hiroyasu Kino , Kiyoshi Takoi , Soichi Kamiya
发明人: Tatsuji Kimura , Hiroyasu Kino , Kiyoshi Takoi , Soichi Kamiya
IPC分类号: C12G3/02
CPC分类号: C12G3/02
摘要: Disclosed is a method for producing a sparkling alcoholic beverage having excellent properties including flavor, without using a hop as a part of the raw materials. Specifically disclosed is a method for producing a sparkling alcoholic beverage, which comprises: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a germinated garden pea (Pisum sativum), without using a hop, as a part of the raw materials; and a fermentation step (11) of conducting the alcohol fermentation by adding an yeast to the pre-fermentation solution.
摘要翻译: 公开了一种不使用啤酒花作为原料的一部分的具有优良特性的起泡酒精饮料的制造方法,其中包括风味。 具体公开了一种发泡酒精饮料的制造方法,其特征在于,包括:使用发芽园豌豆(Pisum sativum)制备预发酵液的预发酵工序(10),不使用啤酒花作为 原料; 和通过向发酵前溶液中加入酵母进行醇发酵的发酵步骤(11)。
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