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METHOD OF PRODUCING BEER-TASTING DRINK, AND METHOD OF IMPROVING FLAVOR OF BEER-TASTING DRINK

机译:制备啤酒饮料的方法和改善啤酒饮料的风味的方法

摘要

To provide a method of producing a beer-tasting drink capable of easily and effectively improving the flavor of a beer-tasting drink, and a method of improving the flavor of a beer-tasting drink.SOLUTION: The method of producing a beer-tasting drink which is a method of producing a beer-tasting drink using a raw material liquid includes: preparing a raw material of a raw material liquid containing non-malted barley; mixing a first part of the raw material containing a part or all part of the non-malted barley with water to prepare a first mixed liquid; mixing a second part of the raw material with water to prepare a second mixed liquid; subjecting the first mixed liquid to heat treatment at a temperature higher than that of the second mixed liquid; mixing the first mixed liquid after heat treatment with the second mixed liquid to prepare a third mixed liquid; and subjecting the third mixed liquid to saccharization to obtain the raw material liquid.SELECTED DRAWING: None
机译:提供一种能够容易且有效地改善啤酒品尝饮料的风味的啤酒品尝饮料的生产方法以及一种改善啤酒品尝饮料的风味的方法。解决方案:生产啤酒品尝饮料的方法作为使用原料液制造啤酒品尝饮料的方法的饮料,其包括:制备含有未发芽的大麦的原料液的原料;将包含一部分或全部非发芽大麦的原料的第一部分与水混合以制备第一混合液;将原料的第二部分与水混合以制备第二混合液;在高于第二混合液的温度下对第一混合液进行热处理;将热处理后的第一混合液与第二混合液混合以制备第三混合液;然后将第三种混合液进行糖化以获得原料液。

著录项

  • 公开/公告号JP2020061988A

    专利类型

  • 公开/公告日2020-04-23

    原文格式PDF

  • 申请/专利权人 SAPPORO BREWERIES LTD;

    申请/专利号JP20180196924

  • 发明设计人 KOSUGI TAKAYUKI;IIMURE TAKASHI;

    申请日2018-10-18

  • 分类号A23L2;C12C5;C12C1;C12C7/04;C12C11/02;

  • 国家 JP

  • 入库时间 2022-08-21 11:36:30

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