TW201701767A - 非發酵啤酒風味無酒精飲料 - Google Patents
非發酵啤酒風味無酒精飲料 Download PDFInfo
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- TW201701767A TW201701767A TW105117246A TW105117246A TW201701767A TW 201701767 A TW201701767 A TW 201701767A TW 105117246 A TW105117246 A TW 105117246A TW 105117246 A TW105117246 A TW 105117246A TW 201701767 A TW201701767 A TW 201701767A
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- Prior art keywords
- alcoholic beverage
- fermented
- flavored
- beer
- extract
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Abstract
本案發明之課題在於提供一種醇香感、口感及可口性優異、嘌呤體之含量較低之非醱酵啤酒風味無酒精飲料。課題之解決手段係以不揮發成分換算含有1~300mg/100mL之選自由穀類萃取物及醱酵穀類萃取物所組成之群中之至少一種之非醱酵啤酒風味無酒精飲料。
Description
本發明係關於一種非醱酵啤酒風味無酒精飲料。
非醱酵啤酒風味無酒精飲料係藉由向飲用水中添加麥芽汁、麥芽精、糖類及香料等，再現啤酒風味而製造。於非醱酵啤酒風味無酒精飲料之製造過程中不進行醱酵，實質上使其不含酒精。
因非醱酵啤酒風味無酒精飲料於製造過程中不進行醱酵，故而製造無需特別之醱酵裝置。因此，其係適於以低成本大量生產，面向大眾之飲料。然而，尚不明確以多少量調配何種成分可再現類似啤酒之醇香感、口感及可口性，製造方法尚在研究開發過程中。
啤酒所具有之醇香感主要源於麥芽。因此，於使用米、玉米等穀類、澱粉等輔料代替麥芽之情形時啤酒之醇香感減少。為了增強啤酒之醇香感，一般而言必須於澱粉原料中提高麥芽之使用比率。
然而，近年來消費者之健康志向對於除低糖、低卡路里以外，嘌呤體之含量較低之啤酒風味飲料之要求提高。麥芽汁或麥芽精中含有大量嘌呤體。因此，較理想為即便於必須增強非醱酵啤酒風味無酒精飲料之醇香感之情形時，為了將嘌呤體之含量抑制為較低亦不使麥芽汁或麥芽精之使用量增加。其結果存在例如於嘌呤體之含量較低之非醱酵啤酒風味無酒精飲料中難以實現啤酒風味飲料所要求之醇香感，有時醇香感不足之問題。
專利文獻1中藉由使非醱酵啤酒風味無酒精飲料中含有特定量之
高分子糖及甜味物質而實現與通常之啤酒相同之「一下子流至喉嚨之飲用感」及「飲用後之爽口」，但未記載醇香感之增強。
專利文獻2中記載有向白米之酵素分解萃取物中添加酵母或乳酸菌使其醱酵後，過濾分離出固形物成分而獲得米醱酵物或米萃取物之醱酵物。且該米醱酵物等添加於啤酒、清酒、果酒、藥酒、燒酒、碳酸飲料、咖啡、調味料等各種飲料食品中緩和該等飲料食品所具有之刺激、苦味、澀味等。然而，專利文獻2之啤酒記載有緩和酒精之刺激，味道均衡，但未記載醇香感之增強。
[專利文獻1]國際公開2013/080354號公報
[專利文獻2]國際公開2004/049829號公報
本發明係解決上述先前之問題者，其目的在於提供一種醇香感、口感及可口性優異、嘌呤體之含量較低之非醱酵啤酒風味無酒精飲料。
本發明提供一種以不揮發成分換算含有1~300mg/100mL之選自由穀類萃取物及醱酵穀類萃取物所組成之群中之至少一種之非醱酵啤酒風味無酒精飲料。
於某一形態中，上述醱酵穀類萃取物係乳酸醱酵穀類萃取物。
於某一形態中，上述穀類為米。
於某一形態中，上述醱酵啤酒風味無酒精飲料之pH為3~4.2。
於某一形態中，上述非醱酵啤酒風味無酒精飲料含有1mg/L以上之異α酸。
於某一形態中，上述非醱酵啤酒風味無酒精飲料中之嘌呤體含量為2mg/100mL以下。
於某一形態中，上述非醱酵啤酒風味無酒精飲料中之糖類含量為2g/100mL以下。
於某一形態中，上述非醱酵啤酒風味無酒精飲料含有水溶性膳食纖維。
於某一形態中，上述非醱酵啤酒風味無酒精飲料中之水溶性膳食纖維含量以不揮發成分換算為5~50g/L。
又，本發明提供一種包含使製造非醱酵啤酒風味無酒精飲料之過程中所獲得之中間液以不揮發成分換算含有1~300mg/100mL之選自由穀類萃取物及醱酵穀類萃取物所組成之群中之至少一種之步驟之增強非醱酵啤酒風味無酒精飲料之醇香感之方法。
根據本發明，提供一種醇香感、口感及可口性優異、嘌呤體之含量較低之非醱酵啤酒風味無酒精飲料。
本發明之非醱酵啤酒風味無酒精飲料含有穀類萃取物或醱酵穀類萃取物。亦可包含穀類萃取物、醱酵穀類萃取物兩者。藉由使其含有穀類萃取物或醱酵穀類萃取物而增強所獲得之非醱酵啤酒風味無酒精飲料之醇香感。
「穀類萃取物」係指酵素分解穀類之水解物或使曲子發揮作用而成者或來自穀類之水萃取物或有機溶劑萃取物。此處，關於水萃取物，係亦包含亦可進行酸、鹼萃取，進而於其萃取前、萃取同時或萃取後利用於穀類之組織中進行作用之酵素(例如澱粉酶、蛋白酶、脂
肪酶、纖維素酶)或包含上述酵素者(例如曲子、細菌、細菌等微生物)進行處理者之概念。其中，僅水萃取物係不包含之概念。
「醱酵穀類萃取物」意指穀類醱酵物之萃取物或穀類萃取物之醱酵物。穀類醱酵物之萃取物係指使利用糖化酵素或包含該酵素者進行處理之穀類醱酵，並對醱酵之穀類之成分進行水萃取或有機溶劑萃取而成者。穀類萃取物之醱酵物係指使穀類萃取物醱酵而成者。醱酵穀類萃取物不含固形成分。醱酵之種類可列舉酒精醱酵、乳酸醱酵、有機酸醱酵等。就香味之觀點而言較佳之醱酵為乳酸醱酵。
作為用於製造穀類萃取物或醱酵穀類萃取物之穀類，可使用大麥、小麥、麥芽、米、粟、稗子等。該等之萃取物之賦予醇香感之作用優異，其中，於嘌呤體含量較少之方面而言，較佳之穀類為米。
說明獲得將米作為原料之醱酵萃取物之方法之一例。即，藉由澱粉酶等糖化酵素對粉碎之粳米進行澱粉質分解後，植入乳酸菌進行培養。培養後，藉由加熱處理等殺死乳酸菌，藉由離心分離等去除固形物，而獲得澄清化之萃取物。
非醱酵啤酒風味無酒精飲料中之穀類萃取物或醱酵穀類萃取物之含量可適當調節，一般而言以不揮發成分換算為1~300mg/100mL。若穀類萃取物或醱酵穀類萃取物之含量未達1mg/100mL，則增強醇香感之效果減小。若其含量超過300mg/100mL，則殘留甜味或黏稠感等，味道之平衡性變差。非醱酵啤酒風味無酒精飲料中之穀類萃取物或醱酵穀類萃取物之含量較佳為以不揮發成分換算為10~100mg/100mL，更佳為以不揮發成分換算為10~30mg/100mL。
本發明之非醱酵啤酒風味無酒精飲料較佳為含有麥芽汁、大麥萃取物、麥芽精等源自大麥或小麥之成分。源自大麥或小麥之成分之增強醇香感之作用優異。然而，例如麥芽精之嘌呤體含量較高，故而較佳為儘量減少麥芽精之使用量。
麥芽精之含量以不揮發成分換算為200mg/100mL以下，較佳為以不揮發成分換算為80mg/100mL以下，更佳為以不揮發成分換算為50mg/100mL以下。
本發明之非醱酵啤酒風味無酒精飲料較佳為含有水溶性膳食纖維。水溶性膳食纖維具有對非醱酵啤酒風味無酒精飲料賦予與通常之啤酒相同之「快速暢飲之飲用感」之作用。
又，水溶性膳食纖維具有抑制餐後之血中中性脂肪上升之作用，本發明之非醱酵啤酒風味無酒精飲料對於肥胖、心臟病及腦梗塞等之預防有效。啤酒風味飲料存在與脂質能量比率較高之食物(高脂肪食品)一起攝取之傾向，賦予啤酒風味無酒精飲料抑制餐後之血中中性脂肪上升之功能之意義重大。
作為水溶性膳食纖維並無限制，例如可列舉瓊脂、瓊脂糖、聚葡萄糖、海藻酸鈉(包含低分子化海藻酸鈉)、菊糖、鹿角菜膠、難消化性糊精、水溶性大豆多糖類、洋車前子、褐藻糖膠、昆布糖、羧甲基纖維素鈉等難醱酵性膳食纖維；阿拉伯膠、果膠(包含低分子化果膠)、瓜爾膠、瓜爾豆酵素分解物(瓜爾膠分解物)、刺槐豆膠、支鏈澱粉、卡德蘭多糖、三仙膠、結冷膠、低分子化半纖維素、葡甘露聚醣等醱酵性膳食纖維。其中，較佳之水溶性膳食纖維為難消化性糊精。
難消化性糊精係澱粉分解物，係於使α-澱粉酶等酵素作用於酸焙燒澱粉而獲得之糊精進行酵素分解後，分取膳食纖維成分而成者。
該等澱粉分解物之中，若考慮非醱酵啤酒風味飲料之卡喉感，則DE為5~24者合適。若DE未達5，則澱粉分解物之溶解性較差，於非醱酵啤酒風味飲料之儲藏中可見白濁等現象，外觀變差。若DE超過24，則非醱酵啤酒風味飲料之卡喉感較弱，風味之平衡性變差。較佳為澱粉分解物之DE為10~20，更佳為13~17。
本發明之非醱酵啤酒風味無酒精飲料所含之水溶性膳食纖維之
量以不揮發成分換算較佳為濃度為1g/L以上。較佳為水溶性膳食纖維之濃度為5~50g/L，更佳為7~25g/L。若水溶性膳食纖維之濃度超過50g/L，則存在非醱酵啤酒風味無酒精飲料之風味變差之情形。
本發明之非醱酵啤酒風味無酒精飲料較佳為含有適度之甜味物質。甜味物質係指人類飲用時感覺到甜味之物質。代表性之甜味物質為甜味料。甜味料係指用於賦予飲料或食品甜味之調味料。藉由含有甜味物質，所獲得之飲料之酸味與甜味之平衡性變好。
作為甜味物質之例，可列舉糖類、糖醇類及高甜度甜味料等。作為上述糖類，可列舉葡萄糖、果糖、木糖、山梨糖、半乳糖、異構化糖(果糖葡萄糖液糖、葡萄糖果糖液糖、高果糖液糖等)、蔗糖、麥芽糖、乳糖、異構化乳糖、巴拉金糖、異麥芽糖、麥芽三糖、棉子糖、低聚果糖、麥芽寡糖、異麥芽寡糖、半乳寡糖、偶合糖、巴拉金糖等。作為上述糖醇類，例如可列舉赤藻糖醇、山梨糖醇、木糖醇、甘露醇、麥芽糖醇、異麥芽糖醇、乳糖醇、麥芽三糖醇、異麥芽三糖醇、潘糖醇等。作為上述高甜度甜味料，例如可列舉阿斯巴甜、甜菊、酶處理甜菊、索馬甜、蔗糖素、乙醯磺胺酸鉀、紐甜、羅漢果等。
於某一形態中，使用低分子糖作為甜味物質。低分子糖係指各種糖藉由糖苷鍵連接而成之低聚物。更佳之甜味物質係選自由單糖、二糖及三糖所組成之群中之一種以上。進而較佳之甜味物質係選自由葡萄糖、果糖、麥芽糖、果糖葡萄糖及葡萄糖果糖所組成之群中之一種以上。
非醱酵啤酒風味無酒精飲料所含之甜味物質之濃度適當調節為以蔗糖換算不超過18g/L之範圍。非醱酵啤酒風味飲料所含之甜味物質之濃度以蔗糖換算為1~18g/L，較佳為1~16g/mL，更佳為1~14g/L。
作為本發明之甜味物質，較佳為乙醯磺胺酸鉀。於該情形時，非醱酵啤酒風味無酒精飲料所含之乙醯磺胺酸鉀之濃度為60mg/L以下，較佳為5~50mg/L，更佳為5~40mg/L。
本發明之非醱酵啤酒風味無酒精飲料之嘌呤體之含量為2mg/100mL以下，較佳為0.5mg/100mL以下，更佳為0.08mg/100mL以下。嘌呤體表示嘌呤或嘌呤衍生物，例如可列舉嘌呤鹼基(腺嘌呤、鳥嘌呤、黃嘌呤、次黃嘌呤)、嘌呤核苷(腺苷、鳥苷、肌苷)、嘌呤核苷酸(腺嘌呤核苷酸、鳥嘌呤核苷酸、肌苷酸)、及低分子或高分子之核酸(寡核苷酸、聚核苷酸)等，只要為具有嘌呤核結構之化合物，則無特別限定。
藉由減少嘌呤體之含量，不易產生高尿酸血症、痛風等嘌呤體之攝取所引起之對於健康之不良影響。
本發明之非醱酵啤酒風味無酒精飲料之糖類之含量為2g/100mL以下，更佳為未達0.5g/100mL。糖類係指非膳食纖維之碳水化合物。藉由減少糖類之含量，不易產生肥胖、糖尿病等糖類之攝取所引起之對於健康之不良影響。
本發明之非醱酵啤酒風味無酒精飲料之pH顯示3.0~4.2。藉由非醱酵啤酒風味無酒精飲料顯示該範圍之pH，確保適度之酸味與味道之濃度。結果無因穀類萃取物及醱酵穀類萃取物之添加所致之甜味或黏稠感等較重之後味感，可感覺到「飲用後之爽口」。非醱酵啤酒風味無酒精飲料之pH較佳為3.1~4.0，更佳為3.4~4.0。非醱酵啤酒風味無酒精飲料之pH可藉由添加適量之pH調整劑而調節。
作為pH調節劑，例如可使用酸味物質(包含其鹽類)。酸味物質係指人類飲用時感覺到酸味之物質。作為酸味物質，具體而言可列舉磷酸、乳酸、檸檬酸、蘋果酸、酒石酸、葡萄糖酸、琥珀酸、富馬酸、己二酸、乙酸及植酸等。就可抑制添加大量穀類萃取物及醱酵穀類萃
取物時所產生之較重之後味感，賦予更佳之「飲用後之爽口」與「良好之平衡性」之方面而言，較佳之酸味物質為磷酸、乳酸、植酸、葡萄糖酸、檸檬酸及該等之鹽類。酸味物質可使用1種，亦可併用2種以上。
本發明之非醱酵啤酒風味無酒精飲料為了再現啤酒特有之清爽之苦味，亦可含有苦味物質。苦味物質係指人類飲用時感覺到苦味之物質。作為苦味物質，只要為呈現出與啤酒同質或近似之苦味，則無特別限定，可為啤酒花中所含之苦味成分，亦可為不含於啤酒花中之苦味成分。作為該苦味物質，具體而言，可代表性地列舉鎂鹽、鈣鹽、檸檬酸三丁酯、檸檬酸三乙酯、柚皮苷(Naringin)、苦木素(Quassin)、異α酸、四異α酸、β酸之氧化物、奎寧、苦瓜葉素、槲皮苷、可可鹼、咖啡因等苦味賦予成分、及苦瓜、當藥茶、苦丁茶、苦艾萃取物、龍膽萃取物、奎寧萃取物等苦味賦予素材。尤佳之苦味物質為異α酸。
可使用單離之異α酸作為苦味物質。又，異α酸包含於啤酒花中，亦可用作啤酒花或啤酒花萃取物。啤酒花或啤酒花萃取物係指啤酒花之葉子或其磨碎物、利用水或熱水、超臨界二氧化碳、乙醇等萃取該等而成之萃取液、萃取液之濃縮物或乾燥物、加工物等。
本發明之非醱酵啤酒風味無酒精飲料所含之異α酸之量之濃度為1mg/L以上。若異α酸之濃度未達1mg/L，則存在包含穀類萃取物及醱酵穀類萃取物之非醱酵啤酒風味無酒精飲料之後味變得黏膩、厚重之情形。若異α酸之濃度超過80mg/L，則存在非醱酵啤酒風味無酒精飲料之風味變差之情形。較佳為異α酸之濃度為1~30mg/L，更佳為6~30mg/L。
另外，可於不損及本發明之目的之範圍於本發明之非醱酵啤酒風味無酒精飲料中併用酸味物質、苦味物質、糖類、糖醇、甜味料、
皂苷等各種糖苷、香料、膳食纖維或多糖類、酸類、酵母萃取物等原料。例如作為香料，可列舉麥芽香料(亦可包含源自麥或麥芽之天然萃取物)、啤酒花香料(亦可包含源自啤酒花之天然萃取物)、啤酒香料、酒精香料、焦糖香料等。
本發明之非醱酵啤酒風味無酒精飲料之製造方法包含於製造非醱酵啤酒風味無酒精飲料時通常進行之步驟。作為一例，首先混合特定量之麥芽汁、穀類萃取物或醱酵穀類萃取物、甜味物質及其他成分而製備調配物。其次，向調配物中添加特定量之飲用水而製備一次原料液。煮沸一次原料液後使其冷卻，藉由碳酸化步驟添加碳酸。
亦可視需要於各階段利用過濾、離心分離等分離去除沈澱。又，亦可於將上述原料液製作為濃厚之狀態後添加碳酸水。該等藉由使用通常之清涼飲料之製造製程，即便不具有醱酵設備亦能夠簡便地製備非醱酵啤酒風味無酒精飲料。
若於碳酸化步驟或添加碳酸水之步驟之前去除沈澱，則可去除沈澱物或導致雜味之物質，故而更理想。再者，亦可視需要於碳酸化步驟或添加碳酸水之步驟之前或之後進行過濾或殺菌。
本發明之啤酒風味無酒精飲料藉由向製造啤酒風味無酒精飲料之過程中所獲得之中間液中添加特定量之穀類萃取物及醱酵穀類萃取物，而增強醇香感、口感、可口性。製造啤酒風味無酒精飲料之過程包含麥芽汁、穀物液汁或包含啤酒花之原材料添加、調配、濃度調節、加熱殺菌、冷卻、儲藏、過濾等步驟。中間液係指該等之任一步驟進行中或結束後所獲得之液體。中間液之概念包含例如麥芽汁、穀物液汁、調配液、濾液、儲藏液等。
藉由以下之實施例進而具體地說明本發明，但本發明並不限定於該等。
[實施例]
實施例1
作為醱酵米萃取物，準備大洋香料公司製造「米乳酸醱酵液PH108」。其係使用澱粉酶等糖化酵素對粳米進行酶處理，並向所獲得之液體中添加乳酸菌使其醱酵後，藉由離心分離等去除不溶性固形物成分而獲得之液體。
混合變為數值所示之濃度之量之表1所記載之調配成分，向所獲得之調配物中添加含二氧化碳之水而製備基液1L(升)。該基液無糖類(未達0.5mg/100mL)、低嘌呤體(0.08mg/100mL以下)，二氧化碳量為2.8氣體體積(gas vol.)。
向所製備之基液中添加醱酵米萃取物，以異α酸濃度變為12mg/L之方式添加啤酒花萃取物，以pH變為4.0之方式添加檸檬酸三鈉，而製備非醱酵啤酒風味無酒精飲料。醱酵米萃取物之添加量如表3所示，以不揮發成分換算變為0mg/L(對照)~3000mg/L之方式進行調節。
官能試驗
5名啤酒類專業官能檢查員試飲上述飲料，藉由表2之基準對美味、醇香感、口感進行打分，採用5人所得出之分數之平均值作為評價。又，彙總5人之評註。評註後之數字意為該評價之件數。將結果示於表3。
根據以上之結果，藉由添加以不揮發成分換算10mg/L~3000mg/L之醱酵米萃取物，而可見醇香感、口感之改善效果，結果可獲得較高之可口性。然而，1000mg/L之量與300mg/L之量相比可感覺到甜味，口感稍差。
實施例2
向實施例1中所製備之基液中以不揮發成分換算濃度變為1000mg/L之方式添加醱酵米萃取物，以異α酸濃度變為12mg/L之方式添加啤酒花萃取物，添加檸檬酸三鈉，而製備非醱酵啤酒風味無酒精飲料。檸檬酸三鈉之添加量如表4所示，以pH變為2.8~4.3之方式進行調節。
以與實施例1相同之方式進行上述飲料之官能試驗。將結果示於表4。
根據以上之結果，藉由將pH設為3.1~4.0，而幾乎不損及實施例1之醱酵米萃取物所致之醇香感，可見口感之改善效果，結果可獲得較高之可口性。
實施例3
向實施例1中所製備之基液中以不揮發成分換算濃度變為1000mg/L之方式添加醱酵米萃取物，添加啤酒花萃取物，以pH變為4.0之方式添加檸檬酸三鈉，而製備非醱酵啤酒風味無酒精飲料。啤酒花萃取物之添加量如表5所示，以異α酸濃度變為0~36mg/L之方式進行調節。
以與實施例1相同之方式進行上述飲料之官能試驗。將結果示於表5。
根據以上之結果，藉由將異α酸濃度設為6~30mg/L，而幾乎不損及實施例1之醱酵米萃取物所致之醇香感，可見口感之改善效果，
結果可獲得較高之可口性。
Claims (10)
- 一種非醱酵啤酒風味無酒精飲料，其以不揮發成分換算含有1~300mg/100mL之選自由穀類萃取物及醱酵穀類萃取物所組成之群中之至少一種。
- 如請求項1之非醱酵啤酒風味無酒精飲料，其中上述醱酵穀類萃取物係乳酸醱酵穀類萃取物。
- 如請求項1或2之非醱酵啤酒風味無酒精飲料，其中上述穀類為米。
- 如請求項1至3中任一項之非醱酵啤酒風味無酒精飲料，其pH為3~4.2。
- 如請求項1至4中任一項之非醱酵啤酒風味無酒精飲料，其含有1mg/L以上之異α酸。
- 如請求項1至5中任一項之非醱酵啤酒風味無酒精飲料，其中非醱酵啤酒風味無酒精飲料中之嘌呤體含量為2mg/100mL以下。
- 如請求項1至6中任一項之非醱酵啤酒風味無酒精飲料，其中非醱酵啤酒風味無酒精飲料中之糖類含量為2g/100mL以下。
- 如請求項1至7中任一項之非醱酵啤酒風味無酒精飲料，其含有水溶性膳食纖維。
- 如請求項8之非醱酵啤酒風味無酒精飲料，其中非醱酵啤酒風味無酒精飲料中之水溶性膳食纖維含量以不揮發成分換算為5~50g/L。
- 一種增強非醱酵啤酒風味無酒精飲料之醇香感之方法，其包含使製造非醱酵啤酒風味無酒精飲料之過程中所獲得之中間液以不揮發成分換算含有1~300mg/100mL之選自由穀類萃取物及醱酵穀類萃取物所組成之群中之至少一種之步驟。
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| TWI737853B (zh) * | 2017-01-30 | 2021-09-01 | 日商朝日啤酒股份有限公司 | 類啤酒發泡性飲料 |
| CN115702237A (zh) * | 2020-07-02 | 2023-02-14 | 三得利控股株式会社 | 啤酒风味饮料 |
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| JP6605033B2 (ja) * | 2015-09-07 | 2019-11-13 | サントリーホールディングス株式会社 | ビールテイスト飲料 |
| JP6826386B2 (ja) * | 2016-07-08 | 2021-02-03 | サッポロビール株式会社 | ビールテイスト飲料、及びその製造方法、並びにグラム陰性菌の増殖を抑制する方法、及びグラム陰性菌の増殖抑制剤 |
| JP6802384B2 (ja) * | 2017-08-18 | 2020-12-16 | アサヒビール株式会社 | 非甘味性飲料 |
| JP6698121B2 (ja) * | 2018-06-06 | 2020-05-27 | アサヒビール株式会社 | ビール様発泡性飲料及びビール様発泡性飲料ののどのひっかかりを増強する方法 |
| EP3850079A1 (en) | 2018-09-10 | 2021-07-21 | Heineken Supply Chain B.V. | Low-alcohol beer |
| JP7190405B2 (ja) * | 2019-08-02 | 2022-12-15 | 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及びその製造方法 |
| JP7190406B2 (ja) * | 2019-08-02 | 2022-12-15 | サントリーホールディングス株式会社 | ビールテイストアルコール飲料及びその製造方法 |
| US20240365818A1 (en) * | 2019-10-28 | 2024-11-07 | Suntory Holdings Limited | Non-alcoholic beer-like beverage |
| CN116437816A (zh) * | 2020-11-17 | 2023-07-14 | 德乐有限公司 | 用于选择性分离至少一种具有至少一个非极性基团的有机物质的方法，以及所述物质在食品、享乐品、化妆品或医药产品中的用途 |
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| JP5566962B2 (ja) * | 2011-07-19 | 2014-08-06 | アサヒビール株式会社 | 未発酵のビールテイスト飲料 |
| RU2561261C1 (ru) * | 2011-09-02 | 2015-08-27 | Сантори Холдингз Лимитед | Сапонинсодержащие напитки со вкусом пива |
| NZ624532A (en) * | 2011-11-22 | 2015-10-30 | Suntory Holdings Ltd | Low extract component, beer-taste beverage having adjusted ph |
| JP5798655B2 (ja) * | 2014-03-25 | 2015-10-21 | サッポロビール株式会社 | ビールテイスト飲料及びその製造方法 |
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| TWI737853B (zh) * | 2017-01-30 | 2021-09-01 | 日商朝日啤酒股份有限公司 | 類啤酒發泡性飲料 |
| CN115702237A (zh) * | 2020-07-02 | 2023-02-14 | 三得利控股株式会社 | 啤酒风味饮料 |
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| TWI712365B (zh) | 2020-12-11 |
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