Process For Producing Stable Fermented Beverage
OwnerAtsushi Fujita, Yuji Nishida +2inventors
InventorsAtsushi Fujita, Yuji Nishida, Shingo Kawasaki, Seisuke Takaoka
Life of this patent
Estimating the term…
Abstract
Beer-flavored fermented beverages made from malt or other grains maintain their high quality for a long period of time without changing quality and remain as flavorful as they are immediately after production. Fermented beverages such as beer, happoshu, miscellaneous alcohol beverages and low-alcohol fermented malt beverages having high storage stability are provided by increasing the sulfurous acid concentration in the fermented beverages to 5.0 ppm or above. This is done by adjusting the concentration of free amino nitrogen (FAN value) in wort and other fermentation liquids to 25 mg/100 mL or below and adding a mineral source for fermentation.
Claims21
A process for producing a fermented beverage by fermentation of a fermentation liquid, wherein a concentration of free amino nitrogen (FAN value) in the fermentation liquid is adjusted to 25 mg/100 mL or below and a mineral source is added to the fermentation liquid.
A process for increasing a concentration of sulfurous acid in a fermented beverage produced by fermentation, wherein a mineral source is added.
21 A fermented beverage produced by the process according to claim 1, wherein a concentration of sulfurous acid is 5.0 ppm or above.
Dependencies are inferred from the claim text.