Fermented malt beverage

Patent metadata

Field	Value
Publication number	US-10597619-B2
Application number	US-201414786636-A
Country	US
Kind code	B2
Filing date	Mar 27, 2014
Priority date	Apr 25, 2013
Publication date	Mar 24, 2020
Grant date	Mar 24, 2020

Abstract

A fermented malt beverage obtained by fermenting a malt with an yeast, characterized in that the fermented malt beverage fulfills: (A) a bitterness unit measured in accordance with a method described in the section 8.15 Bitterness Units of The Methods of Analysis of BCOJ: 30 to 45 BU; and (B) a total content of sugars composed of glucose, sucrose, maltose, isomaltose, and a trisaccharide: 0.9 to 3.0 w/v %. The fermented malt beverage of the present invention is provided with bitterness and sweetness, and excellent in the balances thereof, so that the beverage can provide a new taste as a luxury product.

First claim

The invention claimed is:

1. A fermented malt beverage obtained by fermenting a malt with a yeast, wherein the fermented malt beverage comprises (A) and (B):
(A) a bitterness unit measured in accordance with a method described in the section 8.15 Bitterness Units of The Methods of Analysis of BCOJ is 30 to 45 BU; and
(B) a total content of components consisting of glucose, sucrose, maltose, isomaltose, and a trisaccharide is 0.9 to 3.0 w/v %;
wherein the content of the trisaccharide is from 0.65 to 1.50 w/v %, and
wherein a ratio of the content of trisaccharide to a total content of glucose, sucrose, maltose and isomaltose is 1.24:1 to 3.5:1.

2. A fermented malt beverage obtained by fermenting a malt with a yeast, wherein the fermented malt beverage comprises (A) and (C):
(A) a bitterness unit measured in accordance with a method described in the section 8.15 Bitterness Units of The Methods of Analysis of BCOJ is 30 to 45 BU; and
(C) a content of a trisaccharide is 0.65 to 1.50 w/v %,
wherein a ratio of the content of trisaccharide to a total content of glucose, sucrose, maltose and isomaltose is 1.24:1 to 3.5:1.

3. The fermented malt beverage according to claim 1 , wherein the trisaccharide comprises one or more members selected from the group consisting of maltotriose and isomaltotriose.

4. The fermented malt beverage according to claim 1 , wherein the color is from 10 to 20 EBC.

5. The fermented malt beverage according to claim 1 , wherein the alcohol content is 3.8 w/v % or less.

6. The fermented malt beverage according to claim 1 , which comprises a yeast.

7. The fermented malt beverage according to claim 1 , from which a yeast is removed.

8. The fermented malt beverage according to claim 2 , wherein the trisaccharide comprises one or more members selected from the group consisting of maltotriose and isomaltotriose.

9. The fermented malt beverage according to claim 1 , wherein the ratio of the content of trisaccharide to a total content of glucose, sucrose, maltose and isomaltose is 1.24:1 to 2.74:1.

10. The fermented malt beverage according to claim 2 , wherein the ratio of the content of trisaccharide to a total content of glucose, sucrose, maltose and isomaltose is 1.24:1 to 2.74:1.

Assignees

• Suntory Holdings Ltd

Inventors

• Maruhashi Taichi
• Oka Kaneo
• Hida Yoshinori

Classifications

• C12C11/003

  Fermentation of beerwort · CPC title

• C12C7/04 Primary

  Preparation or treatment of the mash · CPC title

• C12C7/205

  Boiling with hops · CPC title

• C12C11/02

  Pitching yeast · CPC title

• C12C12/00 Primary

  Processes specially adapted for making special kinds of beer · CPC title