Suntory Limited

Shimadzu Corporation

Sumitomo Seika Chemicals Co., Ltd.

Miyoko Ono

Kazuhiro Hamatani

Yoshihide Suwa

Johji Ogasahara

Masakazu Takahashi

Takumi Kobayashi

Yasuo Ishida

Masaaki Uchida

Youichi Kakudo

Suehiro Ueda

Susumu Furukubo

Hiroshi Ishigouoka

Kazuya Arakawa

Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amount of spin adduct from the formation behavior of active oxygen with passage of time using an ESR apparatus and either determining the value on the time axis of the inflection point of changes of the amounts of spin adduct (defined as the active oxygen formation lag time) or determining the amount of spin adduct after a predetermined time has elapsed after the start of measurement (defined as the active oxygen formation activity). The longer the active oxygen formation lag time or the lower the active oxygen formation activity, the greater the oxygen resistance of the fermented alcoholic beverage, thus making it possible to evaluate that fermented alcoholic beverage as having good flavor stability. In addition, if the formation behavior of active oxygen of semi-finished products in the production process is measured in the same manner, the quality of flavor stability when that semi-finished product has become a finished product can be predicted and evaluated.

Analytical method for evaluating flavor stability of fermented alcoholic

The present invention is directed to a malt for brewing beer prepared by removing lipids by using subcritical or supercritical carbon dioxide, a beer using the said malt, and a method of preparing the said beer. In the beer obtained by using the malt prepared by the method of the present invention, wort clarity is good, filtration becomes rapid, and filtration efficiency is improved. Also, the obtained beer has good foam head retention, good foam lacing, a refreshingly clean taste and good flavor stability.

Method of preparing beer using lipid-removed malt

The present invention is directed to a method for producing hop extracts containing small amounts of resin deterioration products, comprising extracting the hop extracts from dry hops using recycled carbon dioxide wherein said carbon dioxide is in a dry subcritical or supercritical condition, and to hop extracts obtained thereby. The hop extracts thus obtained are very useful in the production of high quality beer having a sharp and refreshing taste.

Method for production of hop extracts and hop extracts obtained thereby

Foods or beverages in which lactate monooxygenase is incorporated so as to prevent oxygen-caused deterioration of their quality by allowing oxygen to be eliminated from said foods or beverages rapidly and in a safe way.

Food and beverages containing lactate monooxygenase

An analysis method for hop bittering components which comprises a step of separating and analysing hop bittering components by liquid chromatography, characterized by trapping hop bittering components contained in a sample to be measured in a precolumn consisting of an ester type stationary phase for reversed phase chromatography by passing the sample through the precolumn by means of an acidic aqueous solution containing a polar organic solvent, introducing an eluent for reversed phase chromatography capable of eluting the bittering components into the precolumn, and subjecting the eluate to reversed phase liquid chromatography; and an analysis equipment which is suitable for conducting the above method.

Analysis method for hop bittering components

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Takatuki, Japan

Miyoko Ono