公开(公告)号：US20140220222A1

公开(公告)日：2014-08-07

申请号：US14239490

申请日：2012-08-13

申请人： Atsushi Murakami ,  Yoshimi Oku ,  Yukimasa Owa ,  Yumiko Kawasaki

发明人： Atsushi Murakami ,  Yoshimi Oku ,  Yukimasa Owa ,  Yumiko Kawasaki

IPC分类号： A23L2/56 ,  A23L2/38

CPC分类号： A23L2/56 ,  A23L2/38 ,  A23L2/54 ,  C12C3/04 ,  C12C12/04

摘要： An object of the present invention is to provide a method for producing an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor; and an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor produced by the aforesaid production method. “The method for producing an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor” in the present invention is characterized by use of a hop or a hop component stored and aged in the state of being in contact with air as a hop or a hop component used during a raw material liquid-boiling step, or adjustment of the contents of myrcene, linalool, and nerol in the beer-taste sparkling beverage so as to satisfy five particular numerical ranges by boiling the hop or the hop component in a raw material liquid.

摘要翻译： 本发明的目的是提供一种赋予水果香味和减少异味的无酒精啤酒味发泡饮料的方法; 以及赋予水果香味的无酒精啤酒味的起泡饮料和通过上述生产方法产生的减少的异味。 本发明中“生产具有果香香味和减少异味的无酒精啤酒味的起泡饮料的方法”的特征在于使用储存和老化的啤酒花或啤酒花组分处于 在原料液体沸腾步骤中使用的啤酒花或啤酒花组分与空气接触，或调节啤酒味发泡饮料中的月桂烯，芳樟醇和橙花醇的含量，以便通过煮沸来满足五个特定的数值范围 啤酒花或啤酒花组分。