Non-alcohol, beer-taste beverage having Shimari in taste

Patent metadata

Field	Value
Publication number	US-10993460-B2
Application number	US-201214442746-A
Country	US
Kind code	B2
Filing date	Dec 28, 2012
Priority date	Dec 28, 2012
Publication date	May 4, 2021
Grant date	May 4, 2021

Abstract

The present invention aims to provide a non-alcohol, beer-taste beverage having Shimari in taste.
It provides a non-alcohol beer-taste beverage having a weight ratio of the polyphenol(s) to the total amount of the extract component(s) in a specific range.

First claim

The invention claimed is:

1. A non-alcohol beer-taste beverage comprising extract component(s) derived from mugi and polyphenol(s) derived from mugi and/or hops, wherein a total amount of the extract component(s) is from 0.1 to 2% by weight inclusive, wherein a weight ratio of the polyphenol(s) to the total amount of the extract component(s) (percentage by weight of the polyphenol(s)/percentage by weight of the total amount of the extract component(s)) is from 20×10 −4 to 50×10 −4 inclusive, wherein the alcohol content of the non-alcohol beer-taste beverage is determined to be 0.00% (v/v) by rounding, wherein the non-alcohol beer-taste beverage is produced from wort, wherein the wort is made from mugi and hops as raw materials, and wherein the wort is prepared using hot water.

2. The non-alcohol beer-taste beverage according to claim 1 , wherein the weight ratio of the polyphenol(s) to the total amount of the extract component(s) (percentage by weight of the polyphenol(s)/percentage by weight of the total amount of the extract component(s)) is from 20×10 −4 to 40×10 −4 inclusive.

3. The non-alcohol beer-taste beverage according to claim 1 , wherein the weight ratio of the polyphenol(s) to the total amount of the extract component(s) (percentage by weight of the polyphenol(s)/percentage by weight of the total amount of the extract component(s)) is from 20×10 −4 to 30×10 −4 inclusive.

4. The non-alcohol beer-taste beverage according to claim 1 , wherein the total amount of the extract components(s) is from 0.1 to 1% by weight inclusive.

5. The non-alcohol beer-taste beverage according to claim 1 , wherein the total amount of the extract component(s) is from 0.1 to 0.5% by weight inclusive.

6. The non-alcohol beer-taste beverage according to claim 1 , wherein the total amount of the extract component(s) is from 0.1 to 0.35% by weight inclusive.

7. The non-alcohol beer-taste beverage according to claim 1 having a calorie content of from 0.4 to 8 kcal/100 ml inclusive.

8. The non-alcohol beer-taste beverage according to claim 7 having a calorie content of from 0.4 to 4 kcal/100 ml inclusive.

9. The non-alcohol beer-taste beverage according to claim 7 having a calorie content of from 0.4 to 2 kcal/100 ml inclusive.

10. The non-alcohol beer-taste beverage according to claim 7 having a calorie content of from 0.4 to 1.4 kcal/100 ml inclusive.

11. The non-alcohol beer-taste beverage according to claim 1 having a saccharide content of from 0.1 to 2.0 g/100 ml inclusive.

12. The non-alcohol beer-taste beverage according to claim 11 having a saccharide content of from 0.1 to 1.0 g/100 ml inclusive.

13. The non-alcohol beer-taste beverage according to claim 11 having a saccharide content of from 0.1 to 0.5 g/100 ml inclusive.

14. The non-alcohol beer-taste beverage according to claim 11 having a saccharide content of from 0.1 to 0.35 g/100 ml inclusive.

15. The non-alcohol beer-taste beverage according to claim 1 , which is a non-fermented, non-alcohol beer-taste beverage.

16. A production method for producing the non-alcohol beer-taste beverage according to claim 1 , comprising a step of adding a seasoning component and carbon rich gas to wort having a weight ratio of a polyphenol(s) to the total amount of an extract component(s) (percentage by weight of the polyphenol(s)/percentage by weight of the total amount of the extract component(s)) that is from 20×10 −4 to 50×10 −4 inclusive.

17. The production method according to claim 16 , wherein the weight ratio of the polyphenol(s) to the total amount of the extract component(s) (percentage by weight of the polyphenol(s)/percentage by weight of the total amount of the extract component(s)) in the wort is from 20×10 −4 to 40×10 −4 inclusive.

18. The production method according to claim 16 , wherein the weight ratio of the polyphenol(s) to the total amount of the extract component(s) (percentage by weight of the polyphenol(s)/percentage by weight of the total amount of the extract component(s)) in the wort is from 20×10 −4 to 30×10 −4 inclusive.

19. The production method according to claim 16 , wherein the wort is obtained by adding pelletized hops to a wort filtrate and boiling the wort filtrate.

20. The production method according to claim 16 , wherein the beer-taste beverage is a non-fermented, non-alcohol beer-taste beverage.

Assignees

• Suntory Holdings Ltd

Inventors

• Teranishi Takeshi
• Motohashi Itsuki

Classifications

• A23L2/38 Primary

  Other non-alcoholic beverages (drinks from legumes A23L11/60) · CPC title

• A23L2/52 Primary

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23L2/54

  Mixing with gases · CPC title

• C12C7/00

  Preparation of wort (malt extract C12C1/18) · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title