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。

公开(公告)号：US20120207909A1

公开(公告)日：2012-08-16

申请号：US13143638

申请日：2009-09-29

申请人： Takehito Itakura ,  Takehito Ota ,  Yukimasa Owa

发明人： Takehito Itakura ,  Takehito Ota ,  Yukimasa Owa

IPC分类号： A23L2/80 ,  A23L2/38

CPC分类号： A23L2/56 ,  A23L2/80 ,  C12C7/28 ,  C12C12/04

摘要： An object of the present invention is to provide an unfermented malt beverage that has a reduced unpleasant wort flavor and has a beer flavor, and to provide a method for producing the same. The present invention provides a method for producing an unfermented beer-flavored malt beverage, comprising contacting a wort with an adsorbent to thereby reduce an unpleasant wort flavor, and an unfermented beer-flavored malt beverage produced by this method.

摘要翻译： 本发明的目的是提供一种具有降低的令人不快的麦芽汁风味并具有啤酒风味的未发酵麦芽饮料，并提供其制备方法。 本发明提供了一种生产未发酵的啤酒味麦芽饮料的方法，其包括使麦芽汁与吸附剂接触，从而减少不愉快的麦芽汁味道，以及通过该方法生产的未发酵的啤酒味麦芽饮料。

公开(公告)号：US20130030054A1

公开(公告)日：2013-01-31

申请号：US13520724

申请日：2010-12-28

申请人： Yukimasa Owa ,  Takehito Ota ,  Kinya Kurihara

发明人： Yukimasa Owa ,  Takehito Ota ,  Kinya Kurihara

IPC分类号： A61K31/198

CPC分类号： A23L2/52 ,  A23L2/68 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/0636

摘要： An object of the present invention is to provide an ornithine-containing alcohol-free malt beverage which is provided with health functions of ornithine imparted to an alcoholic beverage-flavored alcohol-free malt beverage containing substantially no alcohol component and which retains an excellent flavor of the alcohol-free malt beverage, and to provide a method for producing the same. The ornithine-containing alcohol-free malt beverage of the present invention is produced using ornithine hydrochloride and ornithine aspartate in combination as ornithine raw materials. For this production, 20% or more by weight of ornithine hydrochloride in terms of ornithine is used with respect to the total weight of ornithine hydrochloride and ornithine aspartate in terms of ornithine. The ornithine-containing alcohol-free malt beverage thus produced is provided with health functions of ornithine and retains an excellent flavor of an alcohol-free malt beverage. In this way, the object can be attained. In the present invention, an organic acid, in addition to ornithine hydrochloride and ornithine aspartate, may be added to adjust the pH value of the product. Examples of the added organic acid include one or more organic acids selected from malic acid, gluconic acid and phytic acid.

摘要翻译： 本发明的目的是提供一种含有鸟氨酸的无酒精麦芽饮料，其具有赋予基本上不含醇成分的含酒精饮料无味的无酒精麦芽饮料的鸟氨酸的保健功能，并且保持了极好的风味 无酒精麦芽饮料，并提供其制造方法。 本发明的含鸟氨酸的无酒精麦芽饮料是以鸟氨酸盐酸盐和鸟氨酸天冬氨酸为原料制成的。 对于该生产，就鸟氨酸而言，使用20重量％以上的鸟氨酸盐酸盐，相对于鸟氨酸盐酸盐和鸟氨酸鸟氨酸的总重量，使用鸟氨酸。 由此生产的含鸟氨酸的无酒精麦芽饮料具有鸟氨酸的保健功能，并保持了无酒精麦芽饮料的极好风味。 以这种方式，可以实现该目的。 在本发明中，可以加入除了鸟氨酸盐酸盐和鸟氨酸天冬氨酸之外的有机酸以调节产品的pH值。 添加的有机酸的实例包括一种或多种选自苹果酸，葡萄糖酸和植酸的有机酸。