Malt fermented beverage

Patent metadata

Field	Value
Publication number	US-2016168520-A1
Application number	US-201615054197-A
Country	US
Kind code	A1
Filing date	Feb 26, 2016
Priority date	Dec 11, 2003
Publication date	Jun 16, 2016
Grant date	—

Abstract

To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat or barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat or barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.

First claim

1 - 17 . (canceled)

18 . A malt fermented beverage comprising:
an alcohol-containing material having a malt proportion of 20% or higher and an alcohol content of 0.5 to 7%, partly made of wheat or barley and produced by fermentation, serving as a component A; and an alcohol-containing distillate having an alcohol content of 10 to 90%, obtained by distilling an alcohol-containing material at least partly made of wheat or barley, serving as a component B,
wherein the malt fermented beverage is produced by mixing the component A and the component B, wherein a ratio between an alcohol content from the alcohol-containing material of the component A and an alcohol content from the alcohol-containing distillate of the component B is in a range of about 99:1 to 90:10, and wherein the alcohol content of the malt fermented beverage is from 3 to 8%.

19 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing material of the component A is an alcohol-containing material having a malt proportion of 40% or higher.

20 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing material of the component A is made of starting materials comprising malt, hop, and water.

21 . The malt fermented beverage according to claim 20 , wherein the starting materials further comprise materials selected from the group consisting of rice, corn, sorghum, white potato, starch, sugars, wheat or barley other than malt, a bittering agent, and a coloring agent.

22 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing material of the component A is beer or a low-malt beer beverage.

23 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing distillate of the component B is “mugi shochu” (shochu distilled from wheat or barley).

24 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing distillate of the component B is one that is distilled in a batch distiller.

25 . The malt fermented beverage according to claim 23 , wherein the mugi shochu is otsu-rui shochu.

26 . The malt fermented beverage according to claim 25 , wherein the mugi shochu is obtained from starting materials comprising i) wheat, malted wheat, and water, or ii) barley, malted barley, and water.

27 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing distillate of the component B is one that is distilled in a continuous distiller.

28 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing distillate of the component B is wheat spirits.

29 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing material of the component A is an alcohol-containing material having a malt proportion of 100%, and the distillate of alcohol-containing material of the component B is otsu-rui mugi shochu.

30 . The malt fermented beverage according to claim 18 , wherein the alcohol-containing material of the component A is an alcohol-containing material having a malt proportion of 40 to 60%, and the distillate of alcohol-containing material of the component B is wheat spirits.

31 . The malt fermented beverage according to claim 18 , wherein an alcohol content of the alcohol-containing distillate of the component B is from 25 to 45%.

32 . A method of producing a malt fermented beverage, comprising mixing
an alcohol-containing material having a malt proportion of 20% or higher and an alcohol content of 0.5 to 7%, partly made of wheat or barley and produced by fermentation, serving as a component A; and an alcohol-containing distillate having an alcohol content of 10 to 90%, obtained by distilling an alcohol-containing material at least partly made of wheat or barley, serving as a component B, to produce the malt fermented beverage,
wherein a ratio between an alcohol content from the alcohol-containing material of the component A and an alcohol content from the alcohol-containing distillate of the component B is in a range of about 99:1 to 90:10, and wherein the alcohol content of the malt fermented beverage is from 3 to 8%.

Assignees

• Suntory Holdings Ltd

Inventors

• Kakudo Yoichi
• Yoshida Manabu
• Kimura Takashi
• Kawasaki Yasutsugu

Classifications

• C12G3/04

  by mixing, e.g. for preparation of liqueurs · CPC title

• C12C5/00

  Other raw materials for the preparation of beer · CPC title

• C12G3/06 Primary

  with flavouring ingredients · CPC title

• C12C5/026

  Beer flavouring preparations · CPC title

• C12G3/055

  extracted from plants · CPC title