[go: up one dir, main page]

WO2017090090A1 - Boisson au goût de bière sans alcool - Google Patents

Boisson au goût de bière sans alcool Download PDF

Info

Publication number
WO2017090090A1
WO2017090090A1 PCT/JP2015/082940 JP2015082940W WO2017090090A1 WO 2017090090 A1 WO2017090090 A1 WO 2017090090A1 JP 2015082940 W JP2015082940 W JP 2015082940W WO 2017090090 A1 WO2017090090 A1 WO 2017090090A1
Authority
WO
WIPO (PCT)
Prior art keywords
beer
acid
ppm
beverage
taste
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.)
Ceased
Application number
PCT/JP2015/082940
Other languages
English (en)
Japanese (ja)
Inventor
智 作山
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to PCT/JP2015/082940 priority Critical patent/WO2017090090A1/fr
Priority to JP2017552562A priority patent/JP6545816B2/ja
Publication of WO2017090090A1 publication Critical patent/WO2017090090A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof

Definitions

  • the present invention relates to a non-alcohol beer-taste beverage.
  • ⁇ -aminobutyric acid is known as an inhibitory neurotransmitter in vivo and has a blood pressure lowering effect, a tranquilizing effect, a renal / liver function improving effect, an alcohol metabolism promoting effect, etc. It is attracting attention as a material blended into products.
  • Patent Document 1 discloses a method for producing wort and malt extract containing ⁇ -aminobutyric acid, and discloses the use of these in beverages such as coffee and cocoa.
  • an object of the present invention is to provide a non-alcohol beer-taste beverage that contains ⁇ -aminobutyric acid and has reduced aftertaste and realized a good flavor.
  • the present invention relates to a non-alcohol beer-taste beverage containing ⁇ -aminobutyric acid and iso ⁇ acid, having a content of ⁇ -aminobutyric acid of 500 ppm or less and a content of iso ⁇ acid of 5 ppm or more.
  • non-alcohol beer-taste beverage that contains ⁇ -aminobutyric acid but has reduced aftertaste and realizes a good flavor.
  • the non-alcohol beer-taste beverage according to the present invention (hereinafter also referred to as “beer-taste beverage” or “beverage”) contains ⁇ -aminobutyric acid and iso ⁇ -acid.
  • ⁇ -aminobutyric acid is a kind of amino acid widely distributed in animals and plants, etc., and can be obtained by fermentation with lactic acid bacteria such as germ rice, green tea, rice bran, fermentation with lactic acid bacteria from glutamic acid, but is not particularly limited . Further, a natural raw material containing ⁇ -aminobutyric acid may be concentrated and purified, or a synthetic product of ⁇ -aminobutyric acid may be used. Further, although ⁇ -aminobutyric acid is also present in the malt, wort having a high ⁇ -aminobutyric acid content may be obtained and used by a known method as described in Patent Document 1 described above.
  • Examples of commercially available ⁇ -aminobutyric acid preparations include Pharma GABA (manufactured by Pharma Foods), GABA Kyowa (manufactured by Kyowa Hakko Bio), and Oriza GABA (manufactured by Oriza Oil Chemical Co., Ltd.).
  • the content of ⁇ -aminobutyric acid in the beverage is 500 ppm or less, preferably 300 ppm or less, more preferably 200 ppm or less, from the viewpoint of aftertaste in the beer-taste beverage of the present invention. From the viewpoint of the effectiveness of aminobutyric acid, it is preferably 10 ppm or more, more preferably 30 ppm or more, still more preferably 80 ppm or more, and further preferably 150 ppm or more.
  • the content of ⁇ -aminobutyric acid is preferably 10 to 500 ppm, more preferably 30 to 500 ppm, further preferably 30 to 300 ppm, and further 30 to 200 ppm, 80 to 200 ppm, 150 to 200 ppm, and the like. A suitable range is mentioned.
  • the content of ⁇ -aminobutyric acid in the beer-taste beverage of the present invention can be measured by high performance liquid chromatography.
  • Iso- ⁇ acid is a bitter component derived from hops, which are raw materials used in beer production, and is a component obtained by isolating ⁇ -acid.
  • the bitter taste of iso- ⁇ acid contributes to the beer taste of the beverage.
  • iso-alpha acid is mainly derived from hops, but an extract from hops may be blended or a commercially available iso-alpha acid preparation may be blended. Examples of commercially available isoalpha acid preparations include ISOHOP (John I. HAAS).
  • ISOHOP John I. HAAS
  • any known technique can be used without any limitation.
  • Iso-alpha acid can be measured according to Method 7.7 of “Analytica-EBC” defined by the analytical method published by EBC (European Brewery Convention).
  • content of iso alpha acid in the beer taste drink of this invention from a viewpoint of provision of a beer taste feeling, it is 5 ppm or more, 8 ppm or more is preferable and 15 ppm or more is more preferable.
  • taste feeling from a viewpoint of provision of a beer taste feeling, it is 5 ppm or more, 8 ppm or more is preferable and 15 ppm or more is more preferable.
  • strength 30 ppm or less is preferable, 28 ppm or less is more preferable, and 25 ppm or less is further more preferable.
  • the content of isoalpha acid is preferably 5 to 30 ppm, more preferably 5 to 28 ppm, further preferably 5 to 25 ppm, and further 8 to 30 ppm, 8 to 28 ppm, 8 to 25 ppm, 15 to Suitable ranges such as 30 ppm, 15-28 ppm, 15-25 ppm and the like can be mentioned.
  • the beer-taste beverage of the present invention can contain an appropriate amount of components known in the art, in addition to those described above.
  • the beer-taste beverage according to the present invention can be produced in the same manner as a general non-alcohol beer-taste beverage.
  • a general non-fermented non-alcohol beer taste drink is shown.
  • non-alcohol beer-taste beverages such as non-alcohol beer can be easily produced.
  • General non-fermented non-alcohol beer-taste beverages may or may not use malt as a raw material, and can be produced as follows.
  • Non-alcoholic beer-taste beverages produced using malt as a raw material are first made from wheat such as malt, as well as other raw materials such as cereals, starch, sugars, bitters, or colorants and water as required. If necessary, an enzyme such as amylase is added to the mixture to be gelatinized and saccharified, followed by filtration to obtain a saccharified solution. If necessary, add hops, bitters, etc. to the saccharified solution and boil, and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, hops may be added to the malt extract added with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling.
  • Known general conditions may be used for conditions in the saccharification step, boiling step, solid content removal step, and the like.
  • the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate.
  • the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process.
  • a commercially available preparation is blended as ⁇ -aminobutyric acid and iso ⁇ acid, it may be added at any of the above-mentioned stages, but for example, from the viewpoint of microbial assurance, addition in the boiling step is preferred.
  • liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt, hop, pigment, etc. are mixed with warm water And a liquid sugar solution.
  • the liquid sugar solution is boiled.
  • hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling.
  • Carbon dioxide gas is added to the liquid sugar solution after boiling.
  • the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process.
  • the timing of addition in the case of blending commercially available preparations as ⁇ -aminobutyric acid and isoalpha acid is the same as when malt is used as a raw material.
  • beer-taste beverage refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes all beer-flavored carbonated beverages unless otherwise specified.
  • the present invention is directed to a substantially non-alcoholic type of this beverage, the alcohol content of which is 0.005% or less, and is preferably substantially free of alcohol.
  • the beverage of the present invention that substantially does not contain alcohol does not exclude beverages that contain an extremely small amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding off, and beverages having an alcohol content of 0.00% by rounding off are included in the non-alcoholic beverage of the present invention.
  • examples of the beer-taste beverage of the present invention include non-alcohol beer-taste beverages and beer-taste soft drinks.
  • alcohol content (alcohol content) means the content of ethanol and does not include aliphatic alcohol.
  • the alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. Can be measured. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C) Conversion Table”, which is an appendix to the 19th National Tax Agency Instructions, revised on June 22, 2007 Can be obtained. When the alcohol concentration is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.
  • the beer-taste beverage according to the present invention is desirably low in calories in accordance with recent low calorie preferences. Therefore, the number of calories in the beer-taste beverage of the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, and even more preferably less than 3 kcal / 100 mL.
  • the number of calories contained in beverages is basically calculated according to “Regarding Methods for Analyzing Nutritional Components, etc. in Nutrition Labeling Standards” published in connection with the Health Promotion Act. That is, as a general rule, the amount of each quantified nutrient component is converted into an energy conversion factor (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g).
  • an energy conversion factor protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g.
  • the specific method for measuring the amount of each nutritional component contained in the beverage may be in accordance with the various analytical methods described in the health promotion method “Analytical methods for nutritional components and the like in the nutrition labeling standards”. Or if you ask the Japan Food Analysis Center, you can know the amount of heat and / or the amount of each nutrient.
  • the saccharide in the present invention refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, alcohol and water from food. In addition, the amount of carbohydrate in food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, and moisture from the weight of the food. In this case, the amounts of protein, lipid, dietary fiber, ash, and moisture are measured by the methods listed in the nutrition labeling standards.
  • the amount of protein is measured by the nitrogen quantitative conversion method
  • the amount of lipid is measured by the ether extraction method, chloroform / methanol mixed solution extraction method, gel bell method, acid decomposition method or rosese gottling method
  • ash content is measured by ashing method with magnesium acetate
  • water content is Karl Fischer method
  • the beer-taste beverage according to the present invention preferably has a low sugar content in accordance with the recent low sugar taste. Therefore, the sugar content of the beer-taste beverage of the present invention is preferably less than 0.5 g / 100 mL, more preferably 0.4 g / 100 mL or less, and still more preferably 0.3 g / 100 mL or less. Moreover, although a minimum in particular is not set, Usually, it is about 0.1g / 100mL, for example, may be 0.15g / 100mL or more, and may be 0.2g / 100mL or more.
  • hops can be used as part of the raw material. Since the flavor tends to resemble beer, it is desirable to use hops as part of the raw material.
  • hops normal pellet hops, powder hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor.
  • hop processed goods such as an isolation hop and a reduction
  • the amount of hop added is not particularly limited, but is typically about 0.0001 to 1% by weight relative to the total amount of beverage. Thereby, the predetermined amount of iso alpha acid prescribed
  • a sour agent in the beer taste drink of this invention, a sour agent can be used as needed.
  • the acidulant it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid.
  • succinic acid, tartaric acid, fumaric acid, glacial acetic acid, and the like can also be used as acids other than the above acids. These can be used without limitation as long as they are permitted to be added to food.
  • sweeteners including high-intensity sweeteners
  • flavorings including high-intensity sweeteners
  • yeast extracts colorants such as caramel pigments
  • plant-extracted saponin substances such as soybean saponin and quillaja saponin
  • plant proteins such as corn and soybean
  • peptide-containing substances protein substances such as bovine serum albumin, dietary fibers (indigestible dextrin, soybean dietary fiber, etc.) and seasonings such as amino acids, antioxidants such as ascorbic acid, and the like can be used.
  • the pH of the beer-taste beverage of the present invention is preferably pH 3.0 or higher, more preferably pH 3.6 or higher.
  • the pH is preferably 6.0 or less, more preferably pH 4.0 or less, and still more preferably pH 3.8 or less.
  • the amount of carbon dioxide contained in the beer-taste beverage is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effect of the present invention is not hindered.
  • Carbon dioxide pressure of beverage preferably 4.0 kg / cm 2 or less, more preferably 3.4 kg / cm 2 or less, more preferably 2.8 kg / cm 2 or less, and preferably 0.2 kg / cm It is 2 or more, more preferably 0.9 kg / cm 2 or more, and further preferably 1.5 kg / cm 2 or more, and any of these upper and lower limits may be combined.
  • carbon dioxide gas pressure of the beverage 0.2 kg / cm 2 or more 4.0 kg / cm 2 or less, 0.2 kg / cm 2 or more 3.4 kg / cm 2 or less, 0.9 kg / cm 2 or more 2.8 kg / cm 2 or less, or 1.5 kg / cm 2 or more 2.8 kg / cm 2 may be less.
  • the gas pressure in this specification refers to the gas pressure in the container except in special cases.
  • the pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, once opening the stopcock of the gas internal pressure gauge, venting the gas, closing the stopcock again, Is used to read the value when the pointer reaches a certain position, or a commercially available gas pressure measuring device (for example, Kyoto Electronics Industry Co., Ltd. [Gas Volume Measuring Device GVA-500A] etc.) is used. Can be measured.
  • the beer-taste beverage of the present invention can be packaged.
  • the form of the container is not limited at all, and can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle to make a beverage with a container.
  • the average score is preferably 3.0 points or less.
  • Non-alcohol beer-taste beverages using malt shown in Table 1 were prepared as follows.
  • caramel pigment and hop were added to the filtered wort and boiled, and solid content such as coagulated protein was removed in a clarification tank.
  • ⁇ -aminobutyric acid Pharma Foods / Pharmaca 30-L
  • iso ⁇ acid John I. HAAS / ISOHOP
  • perfume and acidulant were added and filtered.
  • carbon dioxide gas was added to the obtained filtrate to obtain non-alcohol beer-taste beverages using malt of Examples 1-12.
  • a compounding quantity is 0.02 mass% of caramel pigment
  • the pH was as shown in Table 1.
  • non-alcohol beer-taste beverages using malt of Comparative Examples 1 to 5 were obtained in the same manner as in Examples 1 to 12, except that iso- ⁇ acid (John I. HAAS, ISOHOP) was not added.
  • the amount of iso ⁇ acid in Table 1 in Comparative Examples 1 to 5 is described as 3.6 ppm, and this is the amount of iso ⁇ acid derived from the raw material.
  • the obtained beer-taste beverage was comprehensively evaluated for the aftertaste evaluation and flavor by the above evaluation method. The results are shown in Table 1.
  • Comparative Example 1 that does not contain ⁇ -aminobutyric acid does not have problems such as aftertaste, but in Comparative Example 2 that contains ⁇ -aminobutyric acid, aftertaste becomes problematic. I understand that. Further, it can be seen from Comparative Examples 3 to 5 that when the content of ⁇ -aminobutyric acid is increased, the aftertaste is increased and the overall evaluation of the flavor tends to be lowered. Thus, it can be seen that by adding the iso- ⁇ acid to a predetermined content, the aftertaste can be reduced and the beverage can have a good overall evaluation of flavor.
  • Non-alcoholic beer-taste beverage without malt was prepared as follows. Liquid sugar, caramel color, and hop were mixed with warm water, and the liquid sugar solution was boiled. ⁇ -Aminobutyric acid, iso- ⁇ acid, flavor and acidulant were added and filtered in the same manner as in Examples 1 to 12, and carbon dioxide gas was added to the obtained filtrate to obtain a non-alcohol beer-taste beverage without malt. A compounding quantity is 0.02 mass% of caramel pigment
  • the beer-taste beverage of the present invention can provide a new taste as a taste product with a good flavor while containing gamma-aminobutyric acid and reducing aftertaste.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne une boisson au goût de bière sans alcool qui comprend un acide γ-aminobutyrique et un acide iso-α, dont la teneur en acide γ-aminobutyrique est inférieure ou égale à 500ppm et la teneur en acide iso-α est supérieure ou égale à 5ppm. La boisson au goût de bière de l'invention, présente une âcreté en arrière-goût réduite, même si elle comprend un acide γ-aminobutyrique, et permet de fournir un goût nouveau en tant qu'article apprécié pour sa saveur et présentant un arôme satisfaisant.
PCT/JP2015/082940 2015-11-24 2015-11-24 Boisson au goût de bière sans alcool Ceased WO2017090090A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/JP2015/082940 WO2017090090A1 (fr) 2015-11-24 2015-11-24 Boisson au goût de bière sans alcool
JP2017552562A JP6545816B2 (ja) 2015-11-24 2015-11-24 ノンアルコールのビールテイスト飲料

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2015/082940 WO2017090090A1 (fr) 2015-11-24 2015-11-24 Boisson au goût de bière sans alcool

Publications (1)

Publication Number Publication Date
WO2017090090A1 true WO2017090090A1 (fr) 2017-06-01

Family

ID=58763242

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2015/082940 Ceased WO2017090090A1 (fr) 2015-11-24 2015-11-24 Boisson au goût de bière sans alcool

Country Status (2)

Country Link
JP (1) JP6545816B2 (fr)
WO (1) WO2017090090A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017184697A (ja) * 2016-04-08 2017-10-12 アサヒビール株式会社 風味が改善された非発酵アルコールテイスト飲料および非発酵アルコールテイスト飲料の風味改善剤
JP2019041658A (ja) * 2017-08-31 2019-03-22 サッポロビール株式会社 飲料、飲料の製造方法、及び飲料の苦味の質を改善する方法
WO2022138161A1 (fr) 2020-12-25 2022-06-30 サントリーホールディングス株式会社 Boisson non alcoolisée aromatisée à la bière, procédé de production d'une boisson non alcoolisée aromatisée à la bière, et procédé d'amélioration de la qualité de l'amertume d'une boisson non alcoolisée aromatisée à la bière
JP7808048B2 (ja) 2020-12-25 2026-01-28 サントリーホールディングス株式会社 ノンアルコールビールテイスト飲料、ノンアルコールビールテイスト飲料の製造方法、及び、ノンアルコールビールテイスト飲料の苦味の質を改善する方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004350570A (ja) * 2003-05-28 2004-12-16 Asahi Breweries Ltd 麦汁およびモルトエキス、それらの製造方法ならびにそれを含む非アルコール性飲食品
JP2014236752A (ja) * 2014-09-19 2014-12-18 サッポロビール株式会社 ビールテイスト飲料

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004350570A (ja) * 2003-05-28 2004-12-16 Asahi Breweries Ltd 麦汁およびモルトエキス、それらの製造方法ならびにそれを含む非アルコール性飲食品
JP2014236752A (ja) * 2014-09-19 2014-12-18 サッポロビール株式会社 ビールテイスト飲料

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017184697A (ja) * 2016-04-08 2017-10-12 アサヒビール株式会社 風味が改善された非発酵アルコールテイスト飲料および非発酵アルコールテイスト飲料の風味改善剤
JP2019041658A (ja) * 2017-08-31 2019-03-22 サッポロビール株式会社 飲料、飲料の製造方法、及び飲料の苦味の質を改善する方法
WO2022138161A1 (fr) 2020-12-25 2022-06-30 サントリーホールディングス株式会社 Boisson non alcoolisée aromatisée à la bière, procédé de production d'une boisson non alcoolisée aromatisée à la bière, et procédé d'amélioration de la qualité de l'amertume d'une boisson non alcoolisée aromatisée à la bière
JPWO2022138161A1 (fr) * 2020-12-25 2022-06-30
CN116782774A (zh) * 2020-12-25 2023-09-19 三得利控股株式会社 无酒精啤酒风味饮料、无酒精啤酒风味饮料的制造方法及改善无酒精啤酒风味饮料的苦味的质量的方法
JP7808048B2 (ja) 2020-12-25 2026-01-28 サントリーホールディングス株式会社 ノンアルコールビールテイスト飲料、ノンアルコールビールテイスト飲料の製造方法、及び、ノンアルコールビールテイスト飲料の苦味の質を改善する方法

Also Published As

Publication number Publication date
JP6545816B2 (ja) 2019-07-17
JPWO2017090090A1 (ja) 2018-04-19

Similar Documents

Publication Publication Date Title
TWI501732B (zh) Beef-flavored beer flavored beverages
JP6960742B2 (ja) ビールテイスト飲料およびその製造方法
JP6133215B2 (ja) 後味が改善されたノンアルコールのビールテイスト飲料
JP2022090025A (ja) ビールテイスト飲料
JPWO2017026226A1 (ja) ビール様発泡性飲料
TWI632860B (zh) Beer flavored drink
KR102699212B1 (ko) 맥주 테이스트 음료 및 그 제조 방법
JP7228034B2 (ja) ノンアルコールビールテイスト飲料
JP7268143B2 (ja) ノンアルコールビールテイスト飲料
JP7522550B2 (ja) ビールテイストアルコール飲料
JP6545816B2 (ja) ノンアルコールのビールテイスト飲料
TWI768286B (zh) 啤酒風味飲料
JP6545818B2 (ja) ノンアルコールのビールテイスト飲料
JP7212576B2 (ja) ビールテイスト飲料
JP7353173B2 (ja) ノンアルコールビールテイスト飲料
JP6545817B2 (ja) ノンアルコールのビールテイスト飲料
JP7089415B2 (ja) ビールテイスト飲料の製造方法
JP6694707B2 (ja) ノンアルコールビールテイスト飲料
JP7487352B2 (ja) ノンアルコールビールテイスト飲料
TWI729688B (zh) 啤酒風味飲料及其製造方法
JP7190405B2 (ja) ノンアルコールビールテイスト飲料及びその製造方法
JP2016116502A (ja) ビールテイストの発酵アルコール飲料およびその製造方法
TWI519244B (zh) Beef-flavored beer flavored beverages
WO2019234889A1 (fr) Boisson au goût de bière et son procédé de production

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 15909209

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2017552562

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15909209

Country of ref document: EP

Kind code of ref document: A1