Method for producing beverage having beer taste using hop bract

Patent metadata

Field	Value
Publication number	US-10597618-B2
Application number	US-201414779390-A
Country	US
Kind code	B2
Filing date	Feb 26, 2014
Priority date	Mar 28, 2013
Publication date	Mar 24, 2020
Grant date	Mar 24, 2020

Abstract

A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an α-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.

First claim

The invention claimed is:

1. A method for producing a beer-taste beverage, characterized in that the method comprises adding a hop bract-containing composition having an α-acid content of less than 1% by weight and greater than 0% by weight of the composition in the step of producing a beer-taste beverage,
wherein the hop bract-containing composition is obtained by removing lupulin from hop flowers,
wherein the hop bract-containing composition further comprises linalool in an amount of 0.12 parts by weight or more, and further comprises
a total polyphenol in an amount of 410 parts by weight or more, or
a dimeric proanthocyanidin and a trimeric proanthocyanidin in a total amount of 16 parts by weight or more,

based on 100 parts by weight of the α-acid.

2. The method according to claim 1 , wherein the hop bract-containing composition is hop pellets.

3. The method according to claim 1 , wherein the hop bract-containing composition is added at a first half of a boiling step.

4. The method according to claim 1 , wherein the hop bract-containing composition is added at a second half of a boiling step and/or steps subsequent to the boiling step.

5. The method according to claim 1 , further comprising a fermentation step.

6. The method according to claim 1 , wherein the hop bract-containing composition includes Hallertauer Tradition hops.

7. A beer-taste beverage produced by a method as defined in claim 1
the method comprising adding a hop bract-containing composition having an α-acid content of less than 1% by weight and greater than 0% by weight of the composition in the step of producing a beer-taste beverage,
wherein the hop bract-containing composition is obtained by removing lupulin from hop flowers,
wherein the hop bract-containing composition further comprises linalool in an amount of 0.12 parts by weight or more, and further comprises a total polyphenol in an amount of 410 parts by weight or more, or a dimeric proanthocyanidin and a trimeric proanthocyanidin in a total amount of 16 parts by weight or more, based on 100 parts by weight of the α-acid.

Assignees

• Suntory Holdings Ltd

Inventors

• Nakahama Tomoyuki
• Inui Takako
• Yonezawa Daisaku

Classifications

• C12C3/00 Primary

  Treatment of hops · CPC title

• C12C11/00

  Fermentation processes for beer (preparation of wine C12G1/00) · CPC title

• C12C7/205

  Boiling with hops · CPC title

• C12G3/06

  with flavouring ingredients · CPC title

• A23L2/56

  Flavouring or bittering agents (sweeteners A23L2/60) · CPC title