Effervescent beverage and method pertaining to same
AssigneeSapporo Breweries Limited
InventorsMasanori Shirai, Hidekazu Narita, Norikatsu Sawai, Koji Yanagawa
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Abstract
Provided are a sparkling beverage having excellent foam properties and a method for the same. A sparkling beverage according to one embodiment of the present invention has a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0. A method of improving foam properties of a sparkling beverage according to one embodiment of the present invention includes adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage to less than 28.0, to thereby improve foam properties of the sparkling beverage.
Claims11
A sparkling beverage held in a container, the sparking beverage prepared from raw materials comprising malt, hops and water, and having a ratio of less than 28.0,
- wherein the ratio is obtained by dividing a nitrogen content (ppm) by an extract (w/v %) of the sparkling beverage,
- wherein the nitrogen content is obtained by measuring a nitrogen gas pressure in an empty portion inside the container at 20° C., and
- wherein the extract is 2.99 w/v or more.
A method of producing a sparkling beverage held in a container, the method comprising preparing a raw material solution using raw materials including malt, hops and water, and producing the sparkling beverage using the raw material solution,
- wherein the method further comprising adjusting a ratio of less than 20.0, wherein the ratio is obtained by dividing a nitrogen content (ppm) by an extract (w/v %) of the sparkling beverage,
- wherein the nitrogen content is obtained by measuring a nitrogen gas pressure in an empty portion inside the container at 20° C.,
- wherein a ratio of the malt in the raw materials excluding the hops and the water is 67 wt % or more, and
- wherein the extract of the sparkling beverage is 2.99 w/v % or more.
A method of improving foam properties of a sparkling beverage held in a container, comprising adjusting a ratio of less than 20.0, wherein the ratio is obtained by dividing a nitrogen content (ppm) by an extract (w/v %) of the sparkling beverage, to thereby improve foam properties of the sparkling beverage,
- wherein the nitrogen content is obtained by measuring a nitrogen gas pressure in an empty portion inside the container at 20° C.,
- wherein the sparkling beverage is produced using a raw material solution prepared using raw materials including malt, hops and water,
- wherein a ratio of the malt in the raw materials excluding the hops and the water is 67 wt % or more, and
- wherein the extract of the sparkling beverage is 2.99 w/v % or more.
Dependencies are inferred from the claim text.