# US 2008/0187644 A1 · Fermented alcoholic beverage excellent in color level and flavor and method of producing the same

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- Number: US 2008/0187644 A1
- Document ID: US20080187644A1
- Status: Published application
- Kind: A1
- Application number: 12/013,723
- Filed: 2008-01-14
- Published: 2008-08-07
- Earliest claimed: 2004-12-16
- Assignees: Kirin Beer Kabushiki Kaisha
- Inventors: Takehito Ota; Nobuyoshi Sasaki
- Web page: https://patentgrep.com/patent/US20080187644A1

## CPC

- C12G 3/02: by fermentation
- C12C 5/04: Colouring additives
- C12C 12/00: Processes specially adapted for making special kinds of beer
- C12G: WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES (beer C12C); PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12C: BEER; PREPARATION OF BEER BY FERMENTATION (ageing or ripening by storing C12H1/22; methods for reducing the alcohol content after fermentation C12H3/00; methods for increasing the alcohol content after fermentation C12H6/00; venting devices for casks, barrels or the like C12L9/00); PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER

## Abstract

A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in producing “low-malt beer” and “other miscellaneous liquors” that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients, namely, wheat, barley and their malts.

## Claims

### Claim 1

A fermented alcoholic beverage excellent in liquid color and flavor, the fermented alcoholic beverage comprising:
a color level of 5˜15 EBC; and
a methional component of at least 1.0 ppb;
wherein the fermented alcoholic beverage is produced by use of brewer's yeast and the liquid color and flavor of the fermented alcoholic beverage is adjusted by using Maillard reaction products of sugar and proteolytic products and a preparation of the Maillard reaction products.

### Claim 2

A fermented alcoholic beverage excellent in liquid color and flavor, the fermented alcoholic beverage comprising:
a color level of 5˜15 EBC; and
a phenylacetaldehyde component of at least 10 ppb;
wherein the fermented alcoholic beverage is produced by use of brewer's yeast and the liquid color and flavor of the fermented alcoholic beverage is adjusted by using Maillard reaction products of sugar and proteolytic products and a preparation of the Maillard reaction products.

### Claim 3 (depends on 1)

The fermented alcoholic beverage of claim 1, further comprising a phenylacetaldehyde component of at least 10 ppb.