专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明专利

JP2008245538A Fizzy alcoholic beverage with improved foamability and foam durability 有权
标题翻译： FIZZY酒精饮料具有改善的可燃性和泡沫耐久性
公开(公告)号：JP2008245538A
公开(公告)日：2008-10-16
申请号：JP2007088209
申请日：2007-03-29
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： YAMAUCHI FUMIKO , ISHIHARA TOSHIKO , MIYAZAKI NORIYUKI
IPC分类号： C12G3/04
摘要： PROBLEM TO BE SOLVED: To provide a fizzy alcoholic beverage with improved foamability and foam durability, while having satisfactory flavor originating from a raw material and marked fragrance. SOLUTION: The fizzy alcoholic beverage containing carbon dioxide gas, obtained by subjecting the alcoholic beverage to carbonation, has 3-10 v/v% alcohol concentration, and 1.5-3.5 gas volume, and contains starch octenylsuccinate and quillaia saponin. A constitution having 4-6 v/v% alcohol concentration and 2.0-2.5 gas volume, a constitution having 0.01-0.5 w/v% content of the starch octenylsuccinate and 0.001-0.01 w/v% content of the quillaia saponin, and the like, are recommended. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供具有改善的发泡性和泡沫耐久性的发泡酒精饮料，同时具有源自原料和标记香料的令人满意的风味。解决方案：通过使酒精饮料碳酸化而获得的含有二氧化碳气体的含酒精饮料具有3-10v / v％的醇浓度和1.5-3.5个气体体积，并且含有辛烯基琥珀酸淀粉和喹喔啉皂苷。具有4-6v / v％酒精浓度和2.0-2.5气体体积的构成，具有0.01-0.5w / v％的淀粉辛烯基琥珀酸盐含量和0.001-0.01w / v％的喹喔啉皂苷的含量，喜欢，推荐。版权所有（C）2009，JPO＆INPIT

2. 发明专利

JP2009273401A Barley shochu and method for producing the same 有权
标题翻译： BARLEY SHOCHU及其制造方法
公开(公告)号：JP2009273401A
公开(公告)日：2009-11-26
申请号：JP2008127270
申请日：2008-05-14
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： UCHIKI MASATO , GOSHI KOHEI , ISHIHARA TOSHIKO , OTSUKI TATSUYA
IPC分类号： C12G3/12
摘要： PROBLEM TO BE SOLVED: To provide a barley Shochu (Japanese distilled spirit) that has a sweet fragrance to bring up the image of barley, is refreshingly drinkable, has neither a heavy nor strong taste, does not have a weak taste even if diluted with water or warm water, namely a comfortable liquor quality, and to provide a method for producing the same.
SOLUTION: The barley Shochu comprises only barley substantially as a main raw material and has a vanillin content of 0.2-0.5 mg/L and a furfural content of not more than 15 mg/L. The barley Shochu comprises only barley substantially as a main raw material and has a vanillin content of 0.2-0.5 mg/L, a 4-vinylguaiacol of 0-1.0 mg/L, and a furfural content of 3-15 mg/L. The method for producing barley Shochu includes carrying out a distillation step at 6.13×10
4 Pa to 9.20×10
4 Pa.
COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种具有甜蜜香味的大麦烧酒（日本蒸馏酒），以提高大麦的形象，是令人耳目一新的饮料，既没有沉重也没有强烈的味道，甚至没有弱的味道甚至如果用水或温水稀释，即舒适的酒质，并提供其制备方法。
解决方案：大麦烧酒仅以大麦为主要原料，且香草醛含量为0.2-0.5mg / L，糠醛含量不超过15mg / L。大麦烧酒仅以大麦为主要原料，香草醛含量为0.2-0.5mg / L，4-乙烯愈创木酚为0-1.0mg / L，糠醛含量为3-15mg / L。用于生产大麦烧酒的方法包括进行6.13×10 SP 3至9.20×10 4 SP SP的蒸馏步骤。版权所有（C）2010，JPO＆INPIT

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式