Abstract: A low-alcohol beverage of the present invention is a citrus-savored low-alcohol beverage having an alcohol concentration of 3.0 v/v % or less, the low-alcohol beverage containing 0.1 to 2.5 v/v % gin converted to 100% of alcohol.

Abstract: The present invention provides packaged beverage containing an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component, wherein the aqueous solution and the hydrophobic droplet are separated, and also provides a method for producing a packaged beverage in which an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component are separated, the method including: packing the aqueous solution in a container main body and subsequently adding a hydrophobic liquid composition containing a hydrophobic aroma component, or packing the hydrophobic liquid composition in the container main body and subsequently adding the aqueous solution, and then sealing the container main body.

Abstract: A replaceable component for a dispense head includes a first pipe disposed to pass through an inside of a dispense head, a pressing portion capable of pressing a valve body of a beverage supply valve in a beverage container, and a sealing member. The sealing member includes a first sealing portion capable of coming in contact with a beverage outlet of the beverage container, and a membrane connected to the first sealing portion and inhibiting a beverage from adhering to the dispense head.

Abstract: Provided is a liquid supply system with which it is possible to perform quality control of a liquid provided by the system.

Abstract: There are provided a liquid supply system and a liquid loss reduction method capable of reducing a liquid loss caused when a liquid storage container is replaced. A liquid supply system (101) that transfers a liquid in a storage container (10) through a supply pipe (30), and dispenses the liquid from a dispensing outlet in a dispensing device (50). The liquid supply system includes a spout prevention unit (110) that is installed in the supply pipe, has a predetermined internal volume, and prevents a pressurized gas from being spouted from the dispensing outlet, a liquid-absence detection device (120) that is installed between the storage container and the spout prevention unit, and detects absence of the liquid in the storage container, and a control device (130) that is electrically connected to the liquid-absence detection device, and gives instructions for closing a flow path in the dispensing device in response to the detection of the absence of the liquid in the storage container.

Abstract: A management apparatus MA includes a pressure sensor 12 configured to detect a pressure of a gas cylinder 110 that supplies carbon dioxide gas to a beverage barrel 120 so as to supply the beverage from the beverage barrel 120 to the beverage server 150, and a control unit 20 configured to notify exchange of the gas cylinder 110 based on an output from the pressure sensor 12.

Abstract: A liquid sales management device is to be added to a liquid supply system supplying a liquid within a storage container to a dispensing device through a supply pipe with the liquid pressurized in order to cool the liquid in the dispensing device, and dispensing the cooled liquid to a drinking container. The liquid sales management device includes an actual flow rate determining unit that determines an actual measured flow rate of the liquid dispensed into the drinking container from the dispensing device, a cleaning mode detection unit that detects a cleaning mode in the liquid supply system, and a consumption flow rate acquisition unit that determines an actual consumption of the liquid based on the number of cycles of the cleaning mode, a known liquid amount consumed in one cycle of the cleaning mode in the liquid supply system, and the actual measured flow rate.

Abstract: A dispensing head includes a fastening portion fastened to a mouth of a beverage container, a connecting portion to which a gas coupling connected to a gas cylinder via a gas tube is connected, a gas channel configured to cause the connecting portion and the beverage container to communicate with each other, a dispensing portion configured to dispense a beverage injected from the beverage container by a pressure of a gas supplied to the beverage container via the gas channel, and an operation inhibition mechanism configured to inhibit an operation for connecting the gas coupling to the connecting portion in a state in which the fastening portion is not fastened to the mouth.

Abstract: A liquid quality management device capable of being added to a liquid supply system supplying a liquid in a storage container to a dispensing device in order to cool the liquid and dispensing the liquid into a drinking container includes: a dispensing sensor; and a control device electrically connected to the dispensing sensor and configured to perform control operation of at least one of a refrigeration machine and a stirring device provided in the dispensing device at the same time when dispensing of the liquid is started.

Abstract: The problem of the invention is to provide a malt beverage which has rich feeling, a reduced grain smell, and can also be produced at a low cost. The means for solving the problem is a malt beverage containing ?-cadinene at a concentration of 3-10 ppb.

Abstract: A liquid quality management device capable of being added to a liquid supply system which can supply a liquid within a storage container to a dispensing device in order to cool the liquid, and can dispense the liquid to a drinking container. The liquid quality management device includes an actual flow rate preparation unit including a flow rate sensor for determining an actual measured flow rate of the liquid; a dispensing liquid temperature sensor for measuring a temperature of the liquid dispensed into the drinking container; and a determination unit electrically connected to the actual flow rate preparation unit and the dispensing liquid temperature sensor, for determining an integrated flow rate of the liquid when the liquid temperature is equal to or higher than a set temperature, and for determining whether or not coolability of the dispensing device is suitable by comparing the integrated flow rate with a determination value.

Abstract: There is provided a conversion device (150) configured to convert a manual liquid supply device (20) into an automated liquid supply device, the conversion device comprising an automated operation portion (51) and a mounting plate (110) made of a resin, the mounting plate including a back surface (110b), a front surface (110a), and a liquid discharging portion opening (111) passed through the front and back surfaces, and the conversion device further comprising spacers (120) configured to be interspersed between the front surface of the mounting plate and the automated operation portion, and configured to create a gap between the front surface and the automated operation portion.

Abstract: The problem of the invention is to provide a malt beverage which has rich feeling, a reduced grain smell, and can also be produced at a low cost. The means for solving the problem is a malt beverage containing ?-cadinene at a concentration of 3-10 ppb.

Abstract: There is provided a conversion device (150) configured to convert a manual liquid supply device (20) into an automated liquid supply device, the conversion device comprising an automated operation portion (51) and a mounting plate (110) made of a resin, the mounting plate including a back surface (110b), a front surface (110a), and a liquid discharging portion opening (111) passed through the front and back surfaces, and the conversion device further comprising spacers (120) configured to be interspersed between the front surface of the mounting plate and the automated operation portion, and configured to create a gap between the front surface and the automated operation portion.

Abstract: An object of the present invention is to provide an unfermented beer-taste beverage which has an appearance with foam like beer, but does not have the characteristic odor common to beers and non-alcohol beer-taste beverages associated with fermentation; an unfermented beer-taste beverage containing a soybean dietary fiber does not have the characteristic odor common to general beers and non-alcohol beer-taste beverages associated with fermentation; when the beer-taste beverage is poured into a glass or the like, a beer-like foam with a good appearance can be formed; the foam arising from the glass is a fine and minute foam like champagne, and the foam arises linearly; in addition, the beer-like foam makes the mouthfeel smooth, and further provides a texture.

Abstract: A method for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor, which includes maintaining a hop-mixed liquid in a tank, which liquid contains a hop and a solvent, at a temperature less than the boiling point of the solvent, wherein at least a part of the hop-mixed liquid is withdrawn from the tank, and the liquid is supplied to an empty portion of the tank, again, to circulate the hop-mixed liquid through the tank. Also disclosed is an apparatus for producing the beer or beer-like beverage.

Abstract: A method for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor, which includes maintaining a hop-mixed liquid in a tank, which liquid contains a hop and a solvent, at a temperature less than the boiling point of the solvent, wherein at least a part of the hop-mixed liquid is withdrawn from the tank, and the liquid is supplied to an empty portion of the tank, again, to circulate the hop-mixed liquid through the tank. Also disclosed is an apparatus for producing the beer or beer-like beverage.

Abstract: To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage. An unfermented beer-taste beverage provided with good fermentation flavor characteristic of beer can be provided by a method for producing an unfermented beer-taste beverage comprising a step of adding a flavor composition containing a sulfur-containing compound to an unfermented beer-taste beverage to achieve a content of the sulfur-containing compound of 1×102 ppt or more but 1×103 ppt or less.

Abstract: This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops and an aqueous solvent, is boiled, and a hop transpiration component is recovered; a step in which the hop suspension, having been boiled, is added to the juice during or after the boiling step; and a step in which the recovered hop transpiration component is added to the cooled juice.