JP2003169660A - Method for preparing malt vinegar from beer - Google Patents
Method for preparing malt vinegar from beerInfo
- Publication number
- JP2003169660A JP2003169660A JP2001402360A JP2001402360A JP2003169660A JP 2003169660 A JP2003169660 A JP 2003169660A JP 2001402360 A JP2001402360 A JP 2001402360A JP 2001402360 A JP2001402360 A JP 2001402360A JP 2003169660 A JP2003169660 A JP 2003169660A
- Authority
- JP
- Japan
- Prior art keywords
- tank
- vinegar
- malt
- acetic acid
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
【０００１】
【発明の属する技術分野】ビールから麦芽酢を作る方
法。
【０００２】
【従来技術】従来の麦芽酢は、ビール、発泡酒から酢酸
発酵により作られている。．しかし、このような麦芽酢
はビールの味、匂いが抜け切らず、食酢としての機能が
十分でなかった。．
【０００３】
【発明が解決しようとする課題】ビール、発泡酒の味、
匂いを完全に消した美味の食酢を得ようとする。
【０００４】
【技術的手段】次の工程からなるビールから麦芽酢を作
る方法。．
１．モルト粉砕工程
袋に入ったモルトをモルト粉砕機に運び、１粒を数片に
粉砕する。
２．糖化工程
糖化槽にて３００Ｌの６５〜６７度の温水とエールモル
ト８０ｋｇ、キャラメルモルト１０ｋｇチョコレートモ
ルト１ｋｇブラックモルト５００ｇを混ぜ合わせる。こ
の温度で６０〜１２０分維持し、糖化を行う。糖化槽
は、断熱保温されており、加熱しない。１〜２時間放置
しても１〜２度の温度低下があるのみである。＠
３．ろ過工程
モルトの殻をろ過し、１番搾りの麦汁を煮沸釜に移し、
さらに７５〜７７度の２００Ｌの温水を残った殻にかけ
て殻についた糖分を洗い落とす。この洗浄液をさらに煮
沸釜に移す。
４．煮沸工程
煮沸釜に一定量、麦汁が移ったら、加熱を開始し、煮沸
開始後６０〜９０分維持する。（エキス分１５〜１７
％）
煮沸開始後から終了時までに３〜６回に別けてビタリン
グホップとアロマホップ（ハレタウ１５Ｇ，ファグル２
００Ｇ）を添加する。
５．ワールプール工程
煮沸が終了した麦汁は、ポンプでワールプール（煮沸釜
兼用）へ送られ、連続的に麦汁をタンクの壁面接線方向
に噴射しタンク内麦汁を回転させて、遠心力で沈澱物を
タンクの中心に集め、クリアーな麦汁を熱交換器に送り
込み温度を１８〜２２度に冷却する。
６．アルコール発酵工程
２０度に冷却した麦汁を発酵槽に送り、温度を１８〜２
２度に維持する。酵母は、酵母数５００〜１５００万／
ｍｌの酒母１０Ｌ、再生利用の場合、泥状酵母で２ＫＧ
を投入する。発酵は、３〜５日間継続し、温度は１８〜
２２度とする。発酵が終了したら、温度を５〜１０度と
する。（到達アルコール：６〜７％）．．
温度が下がると酵母等が沈澱してくるため下部からそれ
らを除く。この酵母は洗浄後次回の発酵に使用する。
７．酢酸発酵工程
アルコール発酵工程が完了した酢もろみ４００Ｌを酢酸
発酵槽に移送し、種酢（酸度５％）１００Ｌを加え、よ
くかき混ぜる。
酢酸発酵槽の上部を蓋で覆う。２〜３ケ月後液体表面に
薄い網状の菌膜が張り、酢酸発酵を開始する。
温度が３０前後になるように、酢酸発酵槽の通気口を調
節しながら１０〜１４日間静置する。
８．熟成工程
酢酸発酵が終了した酢を、熟成用オーク槽に移送し、２
〜３ケ月間熟成する。
９．ろ過工程
オーク糟内の酢について、底面部には、滓が沈澱してい
る。ろ過された酢を一時溜めタンクに保管する。
１０．殺菌工程
殺菌用タンクにて麦芽酢を７０度で１５分低温殺菌す
る。
１１．瓶詰め工程
殺菌用タンクからビン詰め装置にてビン詰めする。（２
００ｍｌずつ）
１２．殺菌工程
温水中にて７０度で３０分低温殺菌する。
１３．包装、出荷
【０００５】
【発明の効果】ａ：ビールを思わせるようなアロマが従
来の麦芽酢特有の刺激臭を緩和し、摂取しやすくなる。
ｂ：ビールのような苦み、そして後味の清涼感が麦芽酢
のあじわいをより一層複雑上品なものとする。
ｃ：麦芽酢のタンパク質に由来する濁りを、ビタリング
ホップ、アロマホップを加えることにより、沈澱させて
透明なものとなる。
【０００６】
【発明の実施の形態】まづ、本発明の製造工程フローシ
ートを表１として示す。（４００Ｌ仕込みの場合）
【表１】【０００７】次に、本発明方法に使用する機械設備を表
２として示す。
【表２】【０００８】次に、本発明の各々の製造工程について説
明する。
１．モルト粉砕工程
袋に入ったモルトをモルト粉砕機に運び１粒を数片に粉
砕する。
２．糖化工程
糖化槽にて３００Ｌの６５〜６７度の温水とエールモル
ト８０ｋｇ、キャラメルモルト１０ｋｇチョコレートモ
ルト１ｋｇブラックモルト５００ｇを混ぜ合わせる。こ
の温度で６０〜１２０分維持し、糖化を行う。糖化槽
は、断熱保温されており、加熱しない。１〜２時間放置
しても１〜２度の温度低下があるのみである。＠
３．ろ過工程
モルトの殻をろ過し１番搾りの麦汁を煮沸釜に移し、さ
らに７５〜７７度の２００Ｌの温水を残った殻にかけて
殼についた糖分を洗い落とす。この洗浄液をさらに煮沸
釜に移す。
４．煮沸工程
煮沸釜に一定量、麦汁が移ったら、加熱を開始し、煮沸
開始後６０〜９０分維持する。（エキス分１５〜１７
％）
煮沸開始後から終了時までに３〜６回に別けてビタリン
グホップとアロマホップ（ハレタウ１５Ｇ，ファグル２
００Ｇ）を添加する。
５．ワールプール工程
煮沸が終了した麦汁は、ポンプでワールプール（煮沸釜
兼用）へ送られ、連続的に麦汁をタンクの壁面接線方向
に噴射しタンク内麦汁を回転させて、遠心力で沈澱物を
タンクの中心に集め、クリアーな麦汁を熱交換器に送り
込み温度を１８〜２２度に冷却する。
６．アルコール発酵工程
２０度に冷却した麦汁を発酵槽に送り、温度を１８〜２
２度に維持する。酵母は、酵母数５００〜１５００万／
ｍｌの酒母１０Ｌ、再生利用の場合、泥状酵母で２ＫＧ
を投入する。発酵は、３〜５日間継続し、温度は１８〜
２２度とする。発酵が終了したら、温度を５〜１０度と
する。（到達アルコール：６〜７％）．．
温度が下がると酵母等が沈澱してくるため下部からそれ
らを除く。この酵母は洗浄後次回の発酵に使用する。
７．酢酸発酵工程
アルコール発酵工程が完了した酢もろみ４００Ｌを酢酸
発酵槽に移送し、種酢（酸度５％）１００Ｌを加え、よ
くかき混ぜる。酢酸発酵槽の上部を蓋で覆う。２〜３ケ
月後液体表面に薄い網状の菌膜が張り、酢酸発酵を開始
する。温度が３０度前後になるように、酢酸発酵槽の通
気口を調節しながら１０〜１４日間静置する。
８．熟成工程
酢酸発酵が終了した酢を、熟成用オーク槽に移送し、２
〜３ケ月間熟成する。
９．ろ過工程
オーク糟内の酢について、底面部には、滓が沈澱してい
る。それを吸い込まないように、液体上層部から静かに
ろ過器に吸引させる。ろ過された酢を一時溜めタンクに
保管する。
１０．殺菌工程
殺菌用タンクにて麦芽酢を７０度で１５分低温殺菌す
る。
１１．瓶詰め工程
殺菌用タンクからビン詰め装置にてビン詰めする。（２
００ｍｌずつ）
１２．殺菌工程
温水中にて７０度で３０分低温殺菌する。
１３．包装、出荷
【０００９】次に、本発明工程の諸元を表３、表４とし
て示す。
【表３】【表４】 Description: TECHNICAL FIELD The present invention relates to a method for producing malt vinegar from beer. [0002] Conventional malt vinegar is produced from beer and happoshu by acetic acid fermentation. . However, such malt vinegar did not completely escape the taste and smell of beer, and did not have a sufficient function as vinegar. . [0003] The taste of beer and low-malt beer,
Try to get a delicious vinegar that completely eliminates the smell. [Technical Means] A method for producing malt vinegar from beer comprising the following steps. . 1. Malt crushing step The malt contained in the bag is transported to a malt crusher, and one grain is crushed into several pieces. 2. Saccharification Step In a saccharification tank, 300 L of 65-67 ° C warm water, 80 kg of ale malt, 10 kg of caramel malt, 1 kg of chocolate malt, and 500 g of black malt are mixed. The saccharification is performed by maintaining the temperature at this temperature for 60 to 120 minutes. The saccharification tank is kept adiabatic and does not heat. Even if left for 1 to 2 hours, there is only a temperature decrease of 1 to 2 degrees. ＠ 3. Filtration process The malt shell is filtered, and the wort of the first squeeze is transferred to a boiling pot,
Further, 200 L of warm water (75 to 77 ° C.) is applied to the remaining shell to wash off sugar attached to the shell. This washing solution is further transferred to a boiling pot. 4. Boiling process When a certain amount of wort is transferred to the boiling pot, heating is started and maintained for 60 to 90 minutes after the start of boiling. (Extract 15-17
%) From the start of boiling to the end of boiling, it is divided into three to six times and bittering hops and aroma hops (halletau 15G, fuggle 2
00G) is added. 5. Whirlpool process The wort that has been boiled is sent to a whirlpool (also used as a boiling pot) by a pump, and the wort is continuously jetted tangentially to the wall surface of the tank to rotate the wort in the tank. The precipitate is collected in the center of the tank and the clear wort is sent to a heat exchanger to cool the temperature to 18-22 degrees. 6. Alcohol fermentation process The wort cooled to 20 degrees is sent to the fermentation tank, and the temperature is adjusted to 18-2.
Maintain twice. The yeast has a yeast number of 5 to 15 million /
10 liters of sake brewer, 2 kg of muddy yeast for recycling
Input. Fermentation lasts 3-5 days, temperature 18-
22 degrees. When the fermentation is completed, the temperature is adjusted to 5 to 10 degrees. (Achieved alcohol: 6-7%). . When the temperature decreases, yeasts and the like precipitate, so remove them from the lower part. This yeast is used for the next fermentation after washing. 7. Acetic acid fermentation step 400 L of the vinegar mash after the alcohol fermentation step is completed is transferred to an acetic acid fermentation tank, and 100 L of seed vinegar (acidity 5%) is added thereto, followed by stirring well. Cover the top of the acetic acid fermenter with a lid. After a few months, a thin reticulated pellicle forms on the liquid surface and acetic acid fermentation begins. The mixture is allowed to stand for 10 to 14 days while adjusting the vent of the acetic acid fermentation tank so that the temperature is about 30. 8. The vinegar after acetic acid fermentation is transferred to an aging oak tank,
Aged for ~ 3 months. 9. Regarding the vinegar in the oak basin in the filtration step, scum is precipitated on the bottom part. Store the filtered vinegar in a temporary storage tank. 10. Sterilization process Malt vinegar is pasteurized at 70 ° C for 15 minutes in a sterilization tank. 11. Bottling process Bottled from the sterilizing tank with a bottling device. (2
00 ml each) Sterilization process Pasteurize at 70 ° C for 30 minutes in warm water. 13. Packaging and shipping a) The aroma reminiscent of beer mitigates the irritating odor peculiar to conventional malt vinegar and makes it easier to consume. b: Bitterness like beer and a refreshing aftertaste make malt vinegar more complex and elegant. c: Turbidity derived from protein of malt vinegar is precipitated by adding bittering hops and aroma hops to become transparent. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, Table 1 shows a manufacturing process flow sheet of the present invention. (In case of 400L preparation) Next, the mechanical equipment used in the method of the present invention is shown in Table 2. [Table 2] Next, each manufacturing process of the present invention will be described. 1. Malt crushing step The malt contained in the bag is transported to a malt crusher and one grain is crushed into several pieces. 2. Saccharification Step In a saccharification tank, 300 L of 65-67 ° C warm water, 80 kg of ale malt, 10 kg of caramel malt, 1 kg of chocolate malt, and 500 g of black malt are mixed. The saccharification is performed by maintaining the temperature at this temperature for 60 to 120 minutes. The saccharification tank is kept adiabatic and does not heat. Even if left for 1 to 2 hours, there is only a temperature decrease of 1 to 2 degrees. ＠ 3. Filtration step The malt shell is filtered, the wort of the first squeeze is transferred to a boiling pot, and 200 L of warm water of 75 to 77 ° C is applied to the remaining shell to wash off the sugar attached to the shell. This washing solution is further transferred to a boiling pot. 4. Boiling process When a certain amount of wort is transferred to the boiling pot, heating is started and maintained for 60 to 90 minutes after the start of boiling. (Extract 15-17
%) From the start of boiling to the end of boiling, it is divided into three to six times and bittering hops and aroma hops (halletau 15G, fuggle 2
00G) is added. 5. Whirlpool process The wort that has been boiled is sent to a whirlpool (also used as a boiling pot) by a pump, and the wort is continuously jetted tangentially to the wall surface of the tank to rotate the wort in the tank. The precipitate is collected in the center of the tank and the clear wort is sent to a heat exchanger to cool the temperature to 18-22 degrees. 6. Alcohol fermentation process The wort cooled to 20 degrees is sent to the fermentation tank, and the temperature is adjusted to 18-2.
Maintain twice. The yeast has a yeast number of 5 to 15 million /
10 liters of sake brewer, 2 kg of muddy yeast for recycling
Input. Fermentation lasts 3-5 days, temperature 18-
22 degrees. When the fermentation is completed, the temperature is adjusted to 5 to 10 degrees. (Achieved alcohol: 6-7%). . When the temperature decreases, yeasts and the like precipitate, so remove them from the lower part. This yeast is used for the next fermentation after washing. 7. Acetic acid fermentation step 400 L of the vinegar mash after the alcohol fermentation step is completed is transferred to an acetic acid fermentation tank, and 100 L of seed vinegar (acidity 5%) is added thereto, followed by stirring well. Cover the top of the acetic acid fermenter with a lid. After a few months, a thin reticulated pellicle forms on the liquid surface and acetic acid fermentation begins. The mixture is allowed to stand for 10 to 14 days while adjusting the vent of the acetic acid fermentation tank so that the temperature is about 30 degrees. 8. The vinegar after acetic acid fermentation is transferred to an aging oak tank,
Aged for ~ 3 months. 9. Regarding the vinegar in the oak basin in the filtration step, scum is precipitated on the bottom part. Gently suck the liquid from the upper layer into the filter so as not to inhale it. Store the filtered vinegar in a temporary storage tank. 10. Sterilization process Malt vinegar is pasteurized at 70 ° C for 15 minutes in a sterilization tank. 11. Bottling process Bottled from the sterilizing tank with a bottling device. (2
00 ml each) Sterilization process Pasteurize at 70 ° C for 30 minutes in warm water. 13. Next, Table 3 and Table 4 show the specifications of the process of the present invention. [Table 3] [Table 4]
Claims (1)
方法。． １．モルト粉砕工程 袋に入ったモルトをモルト粉砕機に運び、１粒を数片に
粉砕する。 ２．糖化工程 糖化槽にて３００Ｌの６５〜６７度の温水とエールモル
ト８０ｋｇ、キャラメルモルト１０ｋｇチョコレートモ
ルト１ｋｇブラックモルト５００ｇを混ぜ合わせる。こ
の温度で６０〜１２０分維持し、糖化を行う。糖化槽
は、断熱保温されており、加熱しない。１〜２時間放置
しても１〜２度の温度低下があるのみである。＠ ３．ろ過工程 モルトの殻をろ過し、１番搾りの麦汁を煮沸釜に移し、
さらに７５〜７７度の２００Ｌの温水を、残った殻にか
けて殻についた糖分を洗い落とす。この洗浄液をさらに
煮沸釜に移す。 ４．煮沸工程 煮沸釜に一定量、麦汁が移ったら、加熱を開始し、煮沸
開始後６０〜９０分維持する。（エキス分１５〜１７
％） 煮沸開始後から終了時までに３〜６回に別けてビタリン
グホップとアロマホップ（ハレタウ１５Ｇ，ファグル２
００Ｇ）を添加する。 ５．ワールプール工程 煮沸が終了した麦汁は、ポンプでワールプール（煮沸釜
兼用）へ送られ、連続的に麦汁をタンクの壁面接線方向
に噴射しタンク内麦汁を回転させて、遠心力で沈澱物を
タンクの中心に集め、クリアーな麦汁を熱交換器に送り
込み温度を１８〜２２度に冷却する。 ６．アルコール発酵工程 ２０度に冷却した麦汁を発酵槽に送り、温度を１８〜２
２度に維持する。酵母は、酵母数５００〜１５００万／
ｍｌの酒母１０Ｌ、再生利用の場合、泥状酵母で２ＫＧ
を投入する。発酵は、３〜５日間継続し、温度は１８〜
２２度とする。発酵が終了したら、温度を５〜１０度と
する。（到達アルコール：６〜７％）．． 温度が下がると酵母等が沈澱してくるため下部からそれ
らを除く。この酵母は洗浄後次回の発酵に使用する。 ７．酢酸発酵工程 アルコール発酵工程が完了した酢もろみ４００Ｌを酢酸
発酵槽に移送し、種酢（酸度５％）１００Ｌを加え、よ
くかき混ぜる。酢酸発酵槽の上部を蓋で覆う。２〜３ケ
月後液体表面に薄い網状の菌膜が張り、酢酸発酵を開始
する。温度が３０度前後になるように、酢酸発酵槽の通
気口を調節しながら１０〜１４日間静置する。 ８．熟成工程 酢酸発酵が終了した酢を、熟成用オーク槽に移送し、２
〜３ケ月間熟成する。 ９．ろ過工程 オーク糟内の酢について、底面部には、滓が沈澱してい
る。それを吸い込まないように、液体上層部から静かに
ろ過器に吸引させる。ろ過された酢を一時溜めタンクに
保管する。 １０．殺菌工程 殺菌用タンクにて麦芽酢を７０度で１５分低温殺菌す
る。 １１．瓶詰め工程 殺菌用タンクからビン詰め装置にてビン詰めする。（２
００ｍｌずつ） １２．殺菌工程 温水中にて７０度で３０分低温殺菌する。 １３．包装、出荷Claims: 1. A method for producing malt vinegar from beer comprising the following steps. . 1. Malt crushing step The malt contained in the bag is transported to a malt crusher, and one grain is crushed into several pieces. 2. Saccharification Step In a saccharification tank, 300 L of 65-67 ° C warm water, 80 kg of ale malt, 10 kg of caramel malt, 1 kg of chocolate malt, and 500 g of black malt are mixed. The saccharification is performed by maintaining the temperature at this temperature for 60 to 120 minutes. The saccharification tank is kept adiabatic and does not heat. Even if left for 1 to 2 hours, there is only a temperature decrease of 1 to 2 degrees. ＠ 3. Filtration process The malt shell is filtered, and the wort of the first squeeze is transferred to a boiling pot,
Further, 200 L of warm water of 75 to 77 degrees is applied to the remaining shell to wash off sugar attached to the shell. This washing solution is further transferred to a boiling pot. 4. Boiling process When a certain amount of wort is transferred to the boiling pot, heating is started and maintained for 60 to 90 minutes after the start of boiling. (Extract 15-17
%) From the start of boiling to the end of boiling, it is divided into three to six times and bittering hops and aroma hops (halletau 15G, fuggle
00G) is added. 5. Whirlpool process The wort that has been boiled is sent to a whirlpool (also used as a boiling pot) by a pump, and the wort is continuously jetted tangentially to the wall surface of the tank to rotate the wort in the tank. The precipitate is collected in the center of the tank and the clear wort is sent to a heat exchanger to cool the temperature to 18-22 degrees. 6. Alcohol fermentation process The wort cooled to 20 degrees is sent to the fermentation tank, and the temperature is adjusted to 18-2.
Maintain twice. The yeast has a yeast number of 5 to 15 million /
10 liters of sake brewer, 2 kg of muddy yeast for recycling
Input. Fermentation lasts 3-5 days, temperature 18-
22 degrees. When the fermentation is completed, the temperature is adjusted to 5 to 10 degrees. (Achieved alcohol: 6-7%). . When the temperature decreases, yeasts and the like precipitate, so remove them from the lower part. This yeast is used for the next fermentation after washing. 7. Acetic acid fermentation step 400 L of the vinegar mash after the alcohol fermentation step is completed is transferred to an acetic acid fermentation tank, and 100 L of seed vinegar (acidity 5%) is added thereto, followed by stirring well. Cover the top of the acetic acid fermenter with a lid. After a few months, a thin reticulated pellicle forms on the liquid surface and acetic acid fermentation begins. The mixture is allowed to stand for 10 to 14 days while adjusting the vent of the acetic acid fermentation tank so that the temperature is about 30 degrees. 8. The vinegar after acetic acid fermentation is transferred to an aging oak tank,
Aged for ~ 3 months. 9. Regarding the vinegar in the oak basin in the filtration step, scum is precipitated on the bottom part. Gently suck the liquid from the upper layer into the filter so as not to inhale it. Store the filtered vinegar in a temporary storage tank. 10. Sterilization process Malt vinegar is pasteurized at 70 ° C for 15 minutes in a sterilization tank. 11. Bottling process Bottled from the sterilizing tank with a bottling device. (2
00 ml each) Sterilization process Pasteurize at 70 ° C for 30 minutes in warm water. 13. Packaging, shipping
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001402360A JP2003169660A (en) | 2001-12-04 | 2001-12-04 | Method for preparing malt vinegar from beer |
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| JP2001402360A JP2003169660A (en) | 2001-12-04 | 2001-12-04 | Method for preparing malt vinegar from beer |
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| JP2003169660A true JP2003169660A (en) | 2003-06-17 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695286A (en) * | 2014-01-03 | 2014-04-02 | 南京飞马食品有限公司 | Method for producing beer vinegar |
| CN106119059A (en) * | 2016-07-11 | 2016-11-16 | 江苏恒顺醋业股份有限公司 | A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar |
| JP2018148838A (en) * | 2017-03-13 | 2018-09-27 | オホーツクビール株式会社 | Method for producing beer-flavored non-alcoholic beverage |
| CN112029599A (en) * | 2020-09-21 | 2020-12-04 | 青岛啤酒股份有限公司 | Light red ale malt formula, beer obtained by using same and preparation method of beer |
| CN118126799A (en) * | 2024-03-14 | 2024-06-04 | 烟台吉斯波尔酿酒有限公司 | A kind of preparation method of beer vinegar |
| WO2025079617A1 (en) * | 2023-10-11 | 2025-04-17 | 株式会社Mizkan Holdings | Food composition and method for producing same |
-
2001
- 2001-12-04 JP JP2001402360A patent/JP2003169660A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695286A (en) * | 2014-01-03 | 2014-04-02 | 南京飞马食品有限公司 | Method for producing beer vinegar |
| CN103695286B (en) * | 2014-01-03 | 2014-12-03 | 南京飞马食品有限公司 | Method for producing beer vinegar |
| CN106119059A (en) * | 2016-07-11 | 2016-11-16 | 江苏恒顺醋业股份有限公司 | A kind of sprout of Secale cereale L. auxiliary produces the method that perfume carries color making vinegar |
| JP2018148838A (en) * | 2017-03-13 | 2018-09-27 | オホーツクビール株式会社 | Method for producing beer-flavored non-alcoholic beverage |
| CN112029599A (en) * | 2020-09-21 | 2020-12-04 | 青岛啤酒股份有限公司 | Light red ale malt formula, beer obtained by using same and preparation method of beer |
| WO2025079617A1 (en) * | 2023-10-11 | 2025-04-17 | 株式会社Mizkan Holdings | Food composition and method for producing same |
| CN118126799A (en) * | 2024-03-14 | 2024-06-04 | 烟台吉斯波尔酿酒有限公司 | A kind of preparation method of beer vinegar |
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