２０１９年度 ＢＣＯＪ年次大会プログラム
開催日時：

２０１９年１１月 １４日（木） １３：００～

年次大会 （受付時間１２：００～１５：２０）（１７：３０～懇親会）
１１月 １５日（金）
大会会場

：

９：３０～

年次大会 （受付時間 ９：１０～１１：４０）

星陵会館 （東京都千代田区永田町２－１６－２ 都立日比谷高等学校隣）
電話 ０３－３５８１－５６５０

懇親会会場 ： 『ホテルルポール麹町』 (東京都千代田区平河町２－４－３)
電話 ０３－３２６５－５３６１
交通：（１）東京メトロ有楽町線・半蔵門線・南北線 永田町駅下車（出口６）

徒歩３分（２）東京メトロ千代田線

国会議事堂前駅下車（出口５）

徒歩５分（３）東京メトロ南北線

溜池山王駅下車（４）東京メトロ銀座線・丸の内線（国会議事堂前駅５番出口）

徒歩５分

赤坂見附駅下車

徒歩７分＊赤坂見附駅からは急な上り坂があるため、永田町又は国会議事堂前駅出口がお勧めです。

ビール酒造組合国際技術委員会（Brewery Convention of Japan）
東京都中央区銀座１－１６－７
TEL ０３（３５６１）８３８６-1-懇親会会場までの地図
星陵会館から徒歩約10分

ホテルルポール麹町
都市センターホテル

ローソン
麹町中

赤坂四川飯店

砂防会館

都道府県会館
平河町

自由民主党本部

永田町6番出口
北海道
東京事務所

星陵会館
日比谷高校

-2-

The 29th Annual Meeting
Brewery Convention of Japan 2019

Date and time:

November 2018, 13:00～ Meeting （Registration 12:00-15:20）

Thursday 14(17:30 ～ Mixer)
FridayCongress Venue:

15

Seiryo-Kaikan (2-16-2, Nagata-cho, Chiyoda-ku, Tokyo)- Reception Desk :Entrance Area (1F)
- Oral Presentation : Hall- Poster Presentation : Meeting Room on 3F & 4F

Travel Information :<Subway>
Yurakucho-LineHanzomon-Line
Nanboku-Line
Nanboku-Line
Chiyoda-Line
Ginza-Line
Marunouchi-Line

Nagatacho Sta.
Exit No.6(Yurakcho line)(Hanzomon line)(Nanboku line)(Nanboku line)

9:30～ Meeting （Registration 9:10-11:40）

November 2018,

TEL 03(3581)5650<Station>
Nagata-cho (Exit No.6)
Nagata-cho (Exit No.6)
Nagata-cho (Exit No.6)
Tameike-sanno (Kokkaigijidou-mae Exit No.5)
Kokkaigijidou-mae (Exit No.5)
Akasaka-mitsuke
Akasaka-mitsuke

Seiryo Kaikan
LDPheadquarters<On foot>
3min
3min
3min
5min
5min
7min
7min

The Diet Building

the Diet Members' Office Bld.
the Diet Members' Office Bld.
the Diet Members' Office
Building

Official Residence ofPresident of House ofCouncilors
Akasaka

mitsuke Sta.
belleVie Exit
(Ginza line)(Marunouchi line)(Nanboku line)

Hokkaido Gov.
Tokyo Office

Police Box

Embassy of
MexicoAkasaka Excel
Hotel Tokyu

Prime Minister's
Official Residence

Grounds

Kokkai-gijido-mae Sta.

Hibiya HighSchoolThe Capitol Hotel Tokyu

Sanno Grand Bld.

Hie-Jinja Shrine

Sanno Park Tower

Prudential Tower

Brewery Convention of Japan
1-16-7 Ginza, Chuo-ku, Tokyo
TEL 03 (3561) 8386

-3-Exit No.5
(Chiyoda line)

プログラム (Program)＜ １日目 ・ November 14 ＞
13:00～◆ オープニングセッション (Opening Section)
座長：脇平委員 (Moderator: T. Wakihira, Asahi Breweries, Limited)◇ 開会の辞 (Opening Address)
井戸田議長 (Y. Idota, President of BCOJ, KIRIN Company, Limited)◇ 活動報告 (Annual Activities)
井戸田議長(Y. Idota, President of BCOJ, KIRIN Company, Limited)鈴木分析委員長

13:30～14:00(K. Suzuki, Chairman of Analysis Committee of BCOJ, AsahiBreweries, Limited)(T. Kumagai, Chairman of Program Committee of BCOJ,
熊谷プログラム委員長
SUNTORY BEER LIMITED)◇ ASBC議長挨拶 (President of ASBC)『 Secondary Refermentation: The Often Forgotten Fountain of Youth. 』(Mr. Scott J. Britton, President of ASBC)

14:00～14:10＜ 休憩 (Break) ＞

14:10～◆ セッション 1 (Oral Presentation Section 1)
座長：朝田委員 (Moderator: K. Asada, Sapporo Breweries Ltd.)

14:10～14:40(O-1) Effect of harvest time on polyphenol profiles of Saaz hops and beer taste.
Takeshi Kumagai, Takako Inui, Takamasa Hasegawa, Taichi Maruhashi, Akira Kogin and Seisuke
Takaoka
Beer Development Department, SUNTORY BEER LIMITED

14:40～15:05(O-2) Behavior of hop-derived volatile thiols during the harvest period in European andAmerican flavor hops
Mitsuhiro Uemoto1, Kiyoshi Takoi2, Koji Takazumi3, Kensuke Ogushi1 and Narushi Suda1
1Bioresources Research & Development Department, 2 Product & Technology Innovation Department,
SAPPORO BREWERIES LTD. 3 Frontier Laboratories for Value Creation, SAPPORO HOLDINGS
LTD.

15:05～15:20＜ 休憩 (Break) ＞

15:20～15:45◆ BCOJ功績賞授賞式 (BCOJ Contribution Award Ceremony)

15:45～17:05◆ 招待講演 (Invited Lecture)
座長：竹村委員 (Moderator: H. Takemura, Kirin Company, Limited)『僕はミドリムシで世界を救うことに決めました。』
Mitsuru Izumo
CEO, euglena Co., Ltd
出雲 充 株式会社 ユーグレナ 代表取締役社長

17:30～19:00◆ 懇親会 (Mixer)

＜ ２日目 ・ November 15 ＞

9:30～

◆ ポスター紹介・発表 (Poster introduction and presentation)
座長：竹村委員 (Moderator: H. Takemura, Kirin Company, Limited)

9:30～10:15◆ ポスター紹介 (Poster Introduction)
Section 1: Microorganisms (P1~P3)
Section 2: Ingredients and sensory evaluation (P4~P9)
Section 3: Hop (P10~14)
Section 4: Brewing and production technology (P15~19)
Section 5: Analysis technology (P20~23)

10:15～11:40◆ ポスター発表 (Poster Presentation)

Section 1: Microorganisms (P-1~P-3) Room : E (4th floor)(P-1) Study of beer-spoilage Lactobacillus nagelii harboring hop resistance gene horA
Minami Umegatani, Nobuchika Takesue, Shizuka Asano, Hideyo Tadami and Kazuhiko Uemura
Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.

(P-2) Growth characteristics of beer spoilage Lactobacillus curtus and development of its
detection medium
Ken-ichi Okumura, Minami Umegatani, Nobuchika Takesue, Shizuka Asano, Hideyo Tadami andKazuhiko Uemura
Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.

(P-3) Optimized methods for testing brewery hygiene using EZ-Fluo™ Rapid Detection
SystemMaika Kitazawa, Ken-ichi Okumura, Minami Umegatani, Nobuchika Takesue, Shizuka Asano, Hideyo
Tadami and Kazuhiko Uemura
Research Laboratories for Alcoholic Beverages, Asahi Breweries, Ltd.

Section 2: Ingredients and sensory evaluation (P-4~P-9) Room : 4A/4B (4th floor)(P-4) A new methodology for dynamic "easiness to drink" with Temporal Dominance ofSensations (TDS) - good kire (crispness) of beer leading to easiness of drinking
Seiko Miyashita, Takahiro Wakihira, Minoru Kobayashi and Kazuhiko Uemura
Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.

(P-5) Taste properties affecting beer of polyphenols derived from herbs and spices
Shunji Fujioka and Takako Inui
Beer Development Department, SUNTORY BEER LIMITED(P-6) Sensory impact of ester-rich special beer via retronasal aroma analysis
Kazuki Maruyama1, Atsushi Tanigawa2, Shigeki Araki1 and Takashi Inoue1
1
Foodtechnology Laboratories for Value Creation, SAPPORO HOLDINGS LTD. 2Product &Technology Innovation Department, SAPPORO BREWERIES LTD.

-5-(P-7) Development of a “peptide” modification technology for improving the mouthfeel ofbeer
Masaru Kato1, Aiko Hiromasa1, Mayura Mochizuki1, Takumi Sugiyama1, Toshihiro Kamada1, Naho
Takemura1, Satoshi Ikeda3, Takashi Suda3, Toshinori Sasaki2, Yuko Fukushima2 and Takeo Imai1
1
Research Laboratories for Alcoholic Beverage Technologies, 2Central Laboratories for KeyTechnologies, Kirin Co., Ltd., 3Laboratory for New Product Development, Kirin Brewery Co., Ltd.

(P-8) Modification of beer aftertaste by controlling maltodextrin branch level
Mayura Mochizuki, Takumi Sugiyama, Aiko Hiromasa, Kei Sudo, Naho Takemura and Masaru Kato
Research Laboratories for Alcoholic Beverage Technologies, Kirin holdings Co., Ltd.

(P-9) Suppression of citrus deterioration odor by ingredients contained in a lemon liqueur
Naoya Chiba1, Kentaro Iwasaki2, Makiko Nakashima1 and Hiroyuki Moriki1
1
Research Laboratories for Alcoholic Beverage Technologies, Kirin holdings Co., Ltd. 2Research& Development Planning Department, Kirin holdings Co., Ltd.

Section 3: Hop (P-10~P-14) Room : F (4th floor)(P-10) Comprehensive analysis of polyfunctional thiols in a new flavor hop Mosaic bythiol-specific extraction with selectable 1D/2D/3D GC-SCD/Q-TOF-MS.
Koji Takazumi1, Kikuo Sasamoto2, Nobuo Ochiai2, Takeshi Kaneko1 and Youichi Tsuchiya1
1
Frontier Laboratories for Value Creation, SAPPORO HOLDINGS LTD. 2GERSTEL K.K.

(P-11) Unique varietal aroma of the ‘SORACHI ACE’ hop~Effects of the coexistence of geranic acid and other hop-derived compounds on the varietalaromas~
Ayako Sanekata1, Atsushi Tanigawa2, Kiyoshi Takoi2, Mitsuhiro Uemoto3, Takeshi Kaneko1, Youichi
Tsuchiya1
1
Frontier Laboratories for Value Creation, SAPPORO HOLDINGS LTD. 2Product & Technology
Innovation Department, SAPPORO BREWERIES LTD., 3Bioresources Research & Development
Department, SAPPORO BREWERIES LTD.

(P-12) Analysis of hop aroma components after fermentation based on close genetic
background
Tetsu Sugimura1, Klaus Kammhuber2, Anton Lutz2, Elisabeth Seigner2, Martina Gastl 3 and Thomas
Becker Thomas3
1
Research Laboratories for Alcoholic Beverage Technologies, Kirin Co., Ltd. 2LfL Bavarian State
Research Center for Agriculture, Germany 3Technical University of Munich, Germany(P-13) Development of novel, matured hop bitter acids that improve cognitive function
Takafumi Fukuda1, Tatsuhiro Ayabe1, Kuniaki Obara1, Satoshi Umeda2 and Yasuhisa Ano1
1
Research Laboratories for Health Science & Food Technologies, Kirin Holdings Co. Ltd., 2Departmentof Psychology, Keio University(P-14) Difference in aroma components of Lupulin powder and pellets using Japanese newhop variety of MURAKAMI SEVEN.
Moe Kura, Tetsu Sugimura, Yumiko Kawasaki, Hideharu Odai, Hironori Inadome, Atsushi Murakami
Research Laboratories for Alcoholic Beverage Technologies, Kirin holdings Co., Ltd.

Section 4: Brewing and production technology (P15~19) Room : 3B (3th floor)(P-15) Malt Quality Analysis and Novel Enzyme Utilization Technology to Control theCarbohydrate Content of Beer
Maiko Hinode, Keisuke Okada, Minoru Kobayashi and Kazuhiko Uemura
Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.

-6-(P-16) Raw materials including anthocyanins could change the concentration of diacetyl inbrewingAtsushi Tanigawa1, Takahito Takase2, Ayako Sanekata2, Kei Asada3, Ichiro Matsumoto1 and Masahiro
Nomura11
Product & Technology Innovation Department, SAPPORO BREWERIES LTD. 2Frontier Laboratories
for Value Creation, SAPPORO HOLDINGS LTD. 3Research and Development Institute for Alcoholic
Beverages, SAPPORO BREWERIES LTD.

(P-17) Novel ceramic membrane for crossflow filtration of beer
Kohei Watanabe, Takeyuki Fujiwara and Makoto Wakaura
Production Technology Center, Asahi Breweries, Ltd.

(P-18) Efforts to reduce the risk of aromatizing brewing equipment during beer productionusing fruits and spices
Shota Inoue1, Shuhei Fukuzawa1, Yuji Tamaki1, Takashi Ikeda2 and Hitoshi Takemura1
1
Research Laboratories for Alcoholic Beverage Technologies, Kirin Holdings Co., Ltd. 2Toste Co.,Ltd.

(P-19) Process Innovation at Asahi Breweries-The pursuit of ultimate consistency of quality in Asahi Super Dry Yoshinori Ito1, Shigekuni Noba2, Minoru Kobayashi2 and Kazuhiko Uemura2
1
Innovation Headquarters, Asahi Breweries, Ltd. 2Research Laboratories for Alcohol Beverages, AsahiBreweries, Ltd.

Section 5: Analysis technology (P20~23) Room : 3A (3th floor)(P-20) New insights into indicators for selecting malts which improve beer foam stability
Keisuke Okada, Kumiko Inomoto, Nami Matsumura, Minoru Kobayashi and Kazuhiko Uemura
Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.

(P-21) Investigation of factors affecting beer foam color applying a novel technique using two
dimensional colorimeter
Azusa Asai1, Atsushi Tanigawa2, Kiyoshi Takoi2, Ryouta Aritomo2, Takashi Iimure1, Yoichi
Kozaki1, Masahiro Nomura2 and Fumito Ishida11
Research and Development Institute for Alcoholic Beverages, 2Product & Technology Innovation
Department, SAPPORO BREWERIES LTD.

(P-22) Relationship between beer foam and surface molecules investigated using sumfrequency spectroscopy
Takayuki Miyamae1, Haruhito Kato2 and Masaru Kato2
1
National Institute of Advanced Industrial Science and Technology, 2Research Laboratories for
Alcoholic Beverage Technologies, Kirin Holdings Co. Ltd.

(P-23) Simultaneous determination of hop aroma compounds in Beer Using SPME-GC/MS:
2019 BCOJ Collaborative Work
Miho Sawada1, Kenya Morita2, Koji Suzuki3, Masahito Muro4, Toshiaki Aikawa5, Takayuki Watanabe6and Yoshitaka Azuma7
1Suntory Beer, Ltd. 2SAPPORO BREWERIES LTD. 3Asahi Quality & Innovations, Ltd. 4 Kirin
Holdings Company, Limited, 5Asahi Breweries, Ltd. 6SAPPORO HOLDINGS LTD. 7Orion Breweries,Ltd.

-7-12:40～◆ セッション 2 (Oral Presentation Section 2)
座長：朝田委員 (Moderator: K. Asada, SAPPORO BREWERIES LTD.)

12:40～13:05(O-3) Development of detection medium for genus Pectinatus and identification of factors
affecting its beer spoilage risks
Nobuchika Takesue, Shizuka Asano, Koji Suzuki, Hideyo Tadami and Kazuhiko Uemura
Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.

13:05～13:30(O-4) Rapid and accurate identification of beer-spoilage microorganisms using nanoporebased sequencing technology that potentially revolutionize the microbiology QC tests inbreweries
Yohanes Novi Kurniawan, Yuji Shinohara, Hiroaki Sakai and Koji Suzuki
Food Safety Laboratories, Asahi Quality and Innovations, Ltd.

13:30～13:55(O-5) Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acid, AlphaAcid, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer
Nobuyuki Hayashi, Ritsuko Arai, Toshiko Minato and Yasuhiro Fujita
Food Safety and Quality Assurance Center, Quality Assurance Department, Kirin Holdings Company,Limited

13:55～14:10＜ 休憩 (Break) ＞

14:10～◆ セッション 2(Oral Presentation Section 2)
座長：熊谷委員 (Moderator: T. Kumagai, SUNTORY BEER LIMITED)

14:10～14:35(O-6) Copy number change of bottom fermenting yeast contribution to brewing
characteristics
Tomoko Takahashi, Tomoko Koyano, Keizou Kusunoki, Taku Kato, Hideyo Tadami and Kazuhiko
UemuraResearch Laboratories for Alcohol Beverages, Asahi Breweries, Ltd.

14:35～15:00(O-7) Flavor control of nonalcoholic beer using components that affect aftertaste sharpness
Kyosuke Kojima, Kentaro Iwasaki, Yuri Tsutiya, Reko Ota and Hiroyuki Moriki
Research Laboratories for Alcoholic Beverage Technologies, Kirin Holdings Co., Ltd.

15:00～15:30(O-8) Temporal Dominance of Sensations (TDS) paired with dynamic wanting: a new
method of sensory evaluation with consumers for a better understanding of beer drinkability
Takahiro Wakihira1, Seiko Miyashita1, Minoru Kobayashi1, Kazuhiko Uemura1 and Pascal Schlich2
1
Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd. 2Centre des Sciences du Goût etde l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon,
France15:30～◆ 閉会の辞 (Closing Address)
熊谷委員長 (T. Kumagai, Chairman of Program Committee of BCOJ, SUNTORY BEER
LIMITED)-8-