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Production method of effervescent alcoholic beverage not using barley, wheat and malt, effervescent alcoholic beverage produced by the production method thereof, production method of malt alcoholic beverage and malt alcoholic beverage produced by the production method

机译：不使用大麦，小麦和麦芽的泡腾酒精饮料的生产方法，用其生产方法生产的泡腾酒精饮料，麦芽酒精饮料的生产方法和用该生产方法生产的麦芽酒精饮料

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摘要

PPROBLEM TO BE SOLVED: To provide a method for producing a sparkling alcoholic beverage never using barley, wheat and malt, and to provide a method for producing a malt alcoholic beverage using malt and an auxiliary raw material for supplying a saccharide necessary for alcoholic fermentation as main components. PSOLUTION: The method for producing the beer-like sparkling alcoholic beverage without using barley, wheat and malt is characterized by using a molasses-containing material represented by muscovado as a raw material, thereby producing the beer-like sparkling alcoholic beverage having improved flavor, bubble retainability, and fermentability. The beer-like sparkling alcoholic beverage is produced by the production method. The raw material can also be applied to the method for producing the malt alcoholic beverage such as sparkling liquor or beer. PCOPYRIGHT: (C)2006,JPO&NCIPI

机译：

要解决的问题：提供一种从未使用大麦，小麦和麦芽的汽泡酒精饮料的生产方法，并提供一种使用麦芽和辅助原料提供麦芽酒精饮料的麦芽酒精饮料的生产方法。酒精发酵为主要成分。

解决方案：不使用大麦，小麦和麦芽的啤酒状起泡酒精饮料的制造方法，其特征在于，使用以穆斯科瓦多为代表的含糖蜜的原料作为原料，制造具有以下特征的啤酒状起泡酒精饮料。改善了风味，气泡保留性和发酵性。通过该制造方法来制造啤酒状的起泡酒精饮料。原材料也可以应用于生产诸如汽酒或啤酒的麦芽酒精饮料的方法。

版权：（C）2006，JPO＆NCIPI 展开▼

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公开/公告号JP4494123B2

专利类型
公开/公告日2010-06-30

原文格式PDF
申请/专利权人サッポロビール株式会社;
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申请/专利号JP20040232301
发明设计人石井秀一;小田光彦;河村篤毅;
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申请日2004-08-09
分类号C12G3/02;C12C5/02;
国家 JP
入库时间 2022-08-21 18:58:30

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