Low-alcohol beverage and manufacturing method thereof

Abstract

The purpose of the present invention is achieved by a low-alcohol beverage having an alcohol concentration of 6% (v / v) to 13% (v / v), a Japanese alcohol content of-30 to + 10, an amino acid content of 2.0 to 10.0, and an acidity of 5.0 to 10.0, or by a low-alcohol beverage having an alcohol concentration of 6% (v / v) to 13% (v / v), a pantolactone content of 800 ppb to 10000 ppb, and an eugenol content of 100 ppb to 10000 ppb.

Description

Technical Field

[0001] The present invention relates to a low-alcohol beverage and a method for producing the same. Background Art

[0002] Alcoholic beverages are widely enjoyed when dining. However, alcoholic beverages and dishes go well together, and alcoholic beverages are chosen according to the dishes. For example, red wine is popular as a wine that goes well with meat-centric foreign dishes (Western cuisine). However, red wine is difficult to drink due to its high alcohol content, and consumers with a high health consciousness tend to stay away from it.

[0003] On the other hand, Japanese cuisine (washoku) based on Japanese culture, which is centered on vegetables, grains, and fish, is widely favored by sake. In addition, sake has become popular in countries around the world because of its sweetness and pure aroma from rice. However, compared with red wine, sake, especially low-alcohol sake, has a stronger sweetness, and due to its pure aroma, it tends to not go well with Western food.

[0004] Among sakes, there are known sakes that have the same flavor and / or appearance as red wine. For example, there are known sakes in the form of red wine obtained by using milled rice as koji rice and unmilled black rice as hanging rice (for example, see Patent Document 1).

[0005] Low-alcohol sake is known, which has a red color like red wine but has a low alcohol concentration. As such low-alcohol sake, for example, sake with a sake degree of -50 to -100, an alcohol content of 5.0% to 10.0%, an acidity of 5.5 to 14.4, citric acid of 3500 mg / liter to 9500 mg / liter, and polyphenols of 300 mg / liter to 1600 mg / liter is known (for example, see Patent Document 2).

[0006] In addition, as a method for producing alcohol-fermented food and beverages that are red and have a mellow flavor, there is known a method comprising a step of subjecting the raw materials to saccharification and organic acid treatment, followed by solid-liquid separation to obtain a separated liquid, and a step of subjecting the separated liquid to an alcohol fermentation treatment (e.g., see Patent Document 3).

[0007] Also, as low-alcohol sake, for example, sake having a sake degree of -10 to -20, an alcohol content of 7% to 11%, an acidity of 7 to 13, and an amino acid content of 1 to 6 is known (see, for example, Non-Patent Document 1).

[0008] Prior art literature

[0009] Patent Literature

[0010] Patent Document 1: Japanese Patent Application Publication No. 2000-60528

[0011] Patent Document 2: Japanese Patent Application Publication No. 2005-348607

[0012] Patent Document 3: Japanese Patent Application Laid-Open No. 2008-43299

[0013] Non-patent literature

[0014] Non-patent literature 1: Local sake [online], 2022.03.20 [retrieved on 2022.10.05], Internet:<http: / / www.nommlier.jp / dizake / dizake.htm> Germinated brown rice wine "MUSUBI" Summary of the invention

[0015] Problems to be solved by the invention

[0016] Although the sake recorded in patent documentation 1 is a red wine sample, there is a problem that alcohol concentration is as high as red wine. In addition, the sake recorded in patent documentation 2 has a problem that sweetness is quite strong because the sake degree is -50~-100. And, according to the result investigated by the inventor, the alcohol fermented food and drink obtained by the method recorded in patent documentation 3 also has a problem that the sake degree is lower than -30, and sweetness is stronger. And, the sake recorded in non-patent documentation 1, although sweetness is not strong, has a problem that the raw material rice including koji rice is mostly brown rice, and therefore has miscellaneous tastes, and is not suitable as a meal wine, particularly not suitable as a meal wine with excellent matching property with western food.

[0017] As described above, low-alcohol beverages suitable for drinking with meals that have not only low alcohol concentrations but also excellent compatibility with Western food have not been known so far.

[0018] Therefore, an object of the present invention is to provide a low-alcohol beverage having not only a low alcohol concentration but also reduced sweetness.

[0019] Means for solving problems

[0020] The present inventors have conducted intensive studies to solve the above-mentioned problems and have attempted to obtain a low-alcohol beverage with reduced sweetness by appropriately combining various raw materials and production methods.

[0021] After repeated trials and errors, they finally succeeded in obtaining a low-alcohol beverage with reduced sweetness by adding ancient rice and koji rice to the rice saccharification solution, performing a high-temperature decomposition treatment, and then performing a short-term low-temperature fermentation treatment. Surprisingly, the low-alcohol beverage obtained had a high acidity and high amino acid content, so it had a good flavor and excellent palatability.

[0022] More surprisingly, it was found that the content of pantolactone and eugenol, which are aroma components, in the obtained low-alcohol beverage was much higher than that of ordinary sake. In other words, it was found that the low-alcohol beverage had high palatability due to the high concentration of aroma components. The present invention was completed based on this insight and successful example.

[0023] Therefore, according to one embodiment of the present invention, the following low-alcohol beverage is provided:

[0024] [1] Low-alcohol beverages having an alcohol concentration of 6% (v / v) to 13% (v / v), a sake degree of -30 to +10, an amino acid degree of 2.0 to 10.0, and an acidity of 5.0 to 10.0.

[0025] [2] The low-alcohol beverage according to [1], which is a low-alcohol fermented beverage, and the fermentation raw materials include rice saccharification liquid and koji rice.

[0026] [3] The low-alcohol beverage according to [2], which also includes ancient rice as a fermentation raw material.

[0027] [4] The low-alcohol beverage according to [1], wherein the citric acid content is 3.00 mg / mL or more.

[0028] [5] The low-alcohol beverage according to [1], which has a turbidity of 50 degrees or less.

[0029] [6] The low-alcohol beverage according to any one of [1] to [5], which is red.

[0030] [7] A low-alcohol beverage having an alcohol concentration of 6% (v / v) to 13% (v / v), a pantolactone content of 800 ppb to 10,000 ppb, and a eugenol content of 100 ppb to 10,000 ppb.

[0031] [8] A method for producing a low-alcohol beverage, comprising:

[0032] A step of obtaining malted glutinous rice by subjecting fermentation raw materials including rice saccharification liquid, ancient rice and koji rice to a high-temperature decomposition treatment at 50° C. to 80° C. for 1 to 10 hours;

[0033] The step of fermenting the glutinous rice with yeast at 10° C. to 25° C. for 3 to 7 days to obtain mature glutinous rice;

[0034] A process for obtaining a low-alcohol beverage by subjecting the matured glutinous rice to solid-liquid separation.

[0035] [9] According to the method described in [8], the koji rice contains Aspergillus flavus koji rice and Aspergillus kawachii koji rice.

[0036]

[10] According to the method described in [8], the ancient rice is black rice.

[0037]

[11] The low-alcohol beverage according to [1] or [7], which is produced by the production method according to any one of [8] to

[10] .

[0038] Effects of the Invention

[0039] According to the present invention, a low-alcohol beverage having not only a low alcohol concentration but also reduced sweetness can be obtained. Furthermore, according to the present invention, a low-alcohol beverage having moderate sourness and enhanced umami can be obtained. Therefore, the low-alcohol beverage of the present invention has reduced sweetness, is provided with sourness and umami, and the alcohol is fully felt, so it is suitable as a wine during meals, especially excellent in pairing with Western food. Furthermore, since the content of pantolactone and eugenol as aroma components in the low-alcohol beverage of the present invention is much higher than that of ordinary sake, according to the present invention, a low-alcohol beverage having high palatability as an alcoholic beverage can be obtained. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The results of the sensory evaluation of the "richness of taste" and "umami taste" of the test alcoholic beverage 1 as described in the Examples described later are shown.

[0041] Figure 2 The results of the sensory evaluation of the "aroma", "aftertaste", "richness of taste" and "vanilla-like aroma" of the test alcoholic beverage 5 as described in the Examples described later are shown.

[0042] Figure 3 The results of measurement using a taste sensor for test alcoholic beverages, commercially available wine, and commercially available sake as described in the Examples described below are shown.

[0043] Figure 4 The results of the sensory evaluation of the compatibility of the test alcoholic beverages and commercially available sake with Western food as described in the Examples described below are shown.

[0044] Figure 5 The results of the sensory evaluation on the "off-flavor" of Sake 6 as described in the Examples described later are shown. DETAILED DESCRIPTION

[0045] Hereinafter, each embodiment of the present invention will be described in detail, but the present invention is not limited to the matters of this project, and various embodiments can be adopted as long as the object of the present invention is achieved.

[0046] The terms in this specification are used in the sense commonly used by those skilled in the art, unless otherwise specified, and should not be interpreted as having an improper limiting meaning. In addition, since the speculations and theories made in this specification are based on the insights and experiences of the inventors to date, the present invention is not limited to such speculations and theories.

[0047] The "raw material" refers to a substance used (added) when producing a composition or the like, and can exist in the composition or the like in a state in which the quality and / or quantity are maintained or changed compared to before use.

[0048] "ppb" is a unit with a commonly known meaning. Specifically, 1 ppb is 1 / 10 9 , converted to 1ng / g in grams.

[0049] The term "and / or" means any one or any combination or all combinations of two or more of the listed related items.

[0050] "Content" is synonymous with concentration and refers to the ratio of the amount of a component to the total amount of the composition, wherein the total amount of the content of the component does not exceed 100%.

[0051] The "to" in a numerical range includes the values ​​before and after it. For example, "0% to 100%" means a range of more than 0% and less than 100%. "Exceeds" and "less than" do not include the values ​​after them, and refer to the lower limit and upper limit respectively. For example, "exceeds 1" means a value greater than 1, and "less than 100" means a value less than 100.

[0052] "Comprising" means that elements other than those explicitly stated as comprising may be added (synonymous with "comprising at least"), but includes "consisting of" and "consisting essentially of". That is, "comprising" may mean including the explicitly listed elements and any one or more of the elements, and may mean consisting of the explicitly listed elements, or consisting essentially of the explicitly listed elements. Examples of elements include: ingredients, processes, conditions, parameters, and other limiting matters.

[0053] "Aroma" refers to aroma, flavor, or both.

[0054] "Aroma" refers to the aroma that is not contained in the mouth and is only felt by the nose (orthonasal smell: orthonasal). In this specification, the case of simply referring to "aroma" refers to aroma.

[0055] "Flavor" refers to the aroma that comes from the oral cavity when the coffee is held in the mouth (retronasal), the taste that is felt by the tongue when the coffee is held in the mouth (flavor), or both.

[0056] There is no strict distinction between "fermentation" and "ripening", and they are sometimes collectively referred to as fermentation.

[0057] The number of digits in an integer value matches the number of significant digits. For example, 1 has 1 significant digit, and 10 has 2 significant digits. In addition, the number of digits after the decimal point in a decimal value matches the number of significant digits. For example, 0.1 has 1 significant digit, and 0.10 has 2 significant digits.

[0058] The low-alcohol beverage according to one embodiment of the present invention has an alcohol concentration of 6% (v / v) to 13% (v / v), a sake degree of -30 to +10, an amino acid degree of 2.0 to 10.0, and an acidity of 5.0 to 10.0.

[0059] [Alcohol concentration]

[0060] The alcohol concentration of the low-alcohol beverage of one embodiment of the present invention is 6% (v / v) to 13% (v / v), preferably 6% (v / v) to 12% (v / v), and more preferably 8% (v / v) to 11.5% (v / v). The alcohol concentration of the low-alcohol beverage of one embodiment of the present invention is lower than that of ordinary wine, sake, etc.

[0061] The alcohol concentration (alcohol content) is the ratio of the volume concentration of alcohol (ethanol) to the total amount of a sample expressed as a percentage, and is measured by the method described in the Examples described below.

[0062] [Japanese sake content]

[0063] The low-alcohol beverage according to one embodiment of the present invention has a sake content of -30 to +10, preferably -20 to +8, and more preferably -10 to +5.

[0064] The sake degree is a value indicating the specific gravity of alcohol relative to water. Specifically, a high "+" degree indicates less sugar and a spicier taste, while a low "+" degree indicates more sugar and a sweeter taste. The low-alcohol beverage of one embodiment of the present invention has a higher sake degree and less sweetness than conventional low-alcohol sake.

[0065] The sake content is measured according to the method described in the examples described below.

[0066] [Amino acid content]

[0067] The low-alcohol beverage according to one embodiment of the present invention has an amino acid degree of 2.0 to 10.0, preferably 2.2 to 8.0.

[0068] The amino acid content is related to umami and savory tastes. Specifically, a high amino acid content makes the taste rich, while a low amino acid content makes the taste light. A low-alcohol beverage according to one embodiment of the present invention has a high amino acid content and has enhanced umami and savory tastes compared to general wine or sake.

[0069] The amino acid content was measured according to the method described in the Examples described below.

[0070] [acidity]

[0071] The acidity of the low-alcohol beverage according to one embodiment of the present invention is 5.0 to 10.0, preferably 6.0 to 9.0.

[0072] Acidity is related to sourness, and specifically, the higher the acidity, the stronger the sourness. Acidity is also related to the intensity of taste, and the higher the acidity, the stronger the taste. The low-alcohol beverage of one embodiment of the present invention has the same acidity as ordinary red wine, and has higher acidity, stronger sourness, and stronger taste than ordinary sake.

[0073] The acidity was measured by the method described in the examples described later.

[0074] The low-alcohol beverage of one embodiment of the present invention has a low alcohol concentration and reduced sweetness, and has a moderate sourness and enhanced umami taste by making the alcohol concentration, sake degree, amino acid degree and acidity within the above ranges, so that the taste and alcohol can be fully felt. Therefore, the low-alcohol beverage of one embodiment of the present invention is suitable as a wine to be consumed with a meal, and is particularly excellent in pairing with Western food.

[0075] The method for producing a low-alcohol beverage as one embodiment of the present invention is not particularly limited as long as it can produce a low-alcohol beverage having an alcohol concentration, sake content, amino acid content and acidity within the above-mentioned ranges. For example, a low-alcohol beverage as one embodiment of the present invention can be produced by a method for producing a low-alcohol beverage as one embodiment of the present invention comprising the following steps (1) to (3).

[0076] (1) A step of obtaining moromi glutinous rice by subjecting a fermentation raw material including rice saccharification liquid, ancient rice, and koji rice to a high-temperature decomposition treatment at 50° C. to 80° C. for 1 to 10 hours (high-temperature decomposition treatment step).

[0077] (2) A step of obtaining matured moromi glutinous rice by fermenting moromi glutinous rice with yeast at 10° C. to 25° C. for 3 to 7 days (fermentation treatment step).

[0078] (3) A step of obtaining a low-alcohol beverage by subjecting the matured glutinous rice to solid-liquid separation treatment (solid-liquid separation treatment step).

[0079] The low-alcohol beverage according to one embodiment of the present invention can be produced according to the above production method. Therefore, the low-alcohol beverage according to one embodiment of the present invention is preferably a low-alcohol fermented beverage, and the fermentation raw material contains rice saccharification liquid, ancient rice, and koji rice.

[0080] Hereinafter, a method for producing a low-alcohol beverage according to one embodiment of the present invention will be described in detail.

[0081] [High temperature decomposition process]

[0082] In the high temperature decomposition treatment step, the fermentation raw material including rice saccharification liquid, ancient rice and koji rice is subjected to high temperature decomposition treatment at 50°C to 80°C, preferably at 50°C to 60°C, for 1 hour to 10 hours, preferably 2 hours to 4 hours, to obtain moromi. It is believed that in the present invention, by subjecting the fermentation raw material to high temperature treatment for a relatively short time, the saccharification treatment of the fermentation raw material is shortened, so that the amount of glucose generated is small, and the glucose concentration is lowered accordingly, so that the sake degree of the obtained low alcohol beverage becomes higher.

[0083] The method of the high temperature decomposition treatment is not particularly limited, and examples thereof include a method of performing a stirring treatment at an elevated temperature.

[0084] In the pyrolysis treatment step, specifically, water is added to the fermentation raw material to perform pyrolysis treatment. The amount of water added is not particularly limited, and is, for example, 20% to 50% by mass relative to the fermentation raw material.

[0085] [Rice saccharification liquid]

[0086] Regarding rice saccharification liquid, there is known a rice saccharification liquid and a method for producing the same described in a patent document (Patent No. 6243475, the entire contents of which are hereby cited as disclosed). Specifically, a rice saccharification liquid can be obtained by subjecting a mixture of rice, liquefying enzyme and water to a steam injection treatment and maintaining the mixture at a temperature of 90°C to 150°C for 1 minute to 3.5 minutes. As rice, polished rice, glutinous rice, etc. can be used. As liquefying enzyme, amylase, etc. can be used. The mixing ratio (mass ratio) of rice, liquefying enzyme and water is not particularly limited. For example, the mixing ratio of rice to water is 90 to 130 parts per 100 parts of rice water, and the amount of liquefying enzyme used is 1 / 2000 to 1 / 5000 of the weight of rice.

[0087] As the water vapor injection treatment method, for example, there can be listed: a direct injection method using steam jet; an injection method in which a liquefied liquid or an emulsion is instantly heated by indirect heating from the outside, and the liquefied liquid or the emulsion is quickly gelatinized / mixed to decompose the starch contained in the liquefied liquid or the emulsion; as specific means, for example, there can be listed: RotaTherm (registered trademark), children's cooking tools (KID's Cooking Tools: registered trademark), etc.

[0088] In the present invention, by using rice saccharification liquid as the fermentation raw material in the high temperature decomposition treatment step, the amino acid content of the obtained low alcohol beverage is high. In other words, umami and rich taste can be imparted to the obtained low alcohol beverage.

[0089] The amount of the rice saccharified liquid to be added is not particularly limited, and is, for example, 10% by mass to 60% by mass, preferably 20% by mass to 50% by mass, in the fermentation raw material.

[0090] [Ancient rice]

[0091] Ancient rice refers to rice that retains strong characteristics of ancient native species. It is a general term for rice that includes not only local varieties and foreign varieties since ancient times, but also improved varieties that have been improved. In the present invention, the ancient rice used is not particularly limited, and preferably black rice, red rice, purple black rice, green rice, black-brown rice, reddish-brown rice, purple-red rice and other colored rice, especially from the viewpoint of obtaining a red low-alcohol beverage, preferably black rice containing anthocyanin pigments. As ancient rice, one kind can be used alone or in combination of two or more kinds. In addition, ancient rice and white rice can also be mixed for use. In addition, as the form of ancient rice, round rice (brown rice, milled rice, germinated rice), bran, crushed or a combination thereof can be listed, and it is not particularly limited. As the ancient rice used, it can be steamed or not, but from the viewpoint of controlling contaminating bacteria, it is preferably steamed.

[0092] The amount of ancient rice added is not particularly limited, and is, for example, 0.1% by mass to 20% by mass, preferably 0.5% by mass to 10% by mass in the fermentation raw material.

[0093] [Yellow Rice]

[0094] Koji rice is formed by breeding koji in steamed rice. In the present invention, the koji rice used is not particularly limited as long as it is the koji rice commonly used in the production of alcoholic beverages such as sake and shochu, for example, it can be listed as the aflatoxin koji rice used as the so-called sake koji (aflatoxin: Aspergillus oryzae ), white Aspergillus koji rice (white Aspergillus: Aspergillus kawachii ) and Aspergillus niger rice (Aspergillus niger: Aspergillus awamori ) etc. As the koji rice, one kind can be used alone or in combination of two or more kinds. As the koji rice used, it is preferred to combine Aspergillus flavus koji rice and Aspergillus kawakoji rice. In particular, from the viewpoint of imparting a high organic acid (especially citric acid) content, i.e., imparting a sour taste, to the obtained low-alcohol beverage, Aspergillus kawakoji rice is preferred.

[0095] As the koji rice, koji rice produced according to a conventional method or commercially available koji rice can be used.

[0096] The amount of koji rice added is not particularly limited, and is, for example, 5% by mass to 40% by mass, preferably 10% by mass to 30% by mass, in the fermentation raw material.

[0097] The fermentation raw materials preferably include rice saccharification liquid, ancient rice, and koji rice, but other raw materials may be included. Examples of other raw materials include wheat, barley, and corn.

[0098] [Fermentation process]

[0099] In the fermentation treatment step, the moromi obtained in the high temperature decomposition treatment step is subjected to fermentation treatment using yeast at 10° C. to 25° C., preferably at 10° C. to 20° C., for 3 to 7 days, preferably 4 to 6 days, thereby obtaining mature moromi. In the present invention, the process of producing alcohol from glucose cannot be fully carried out by such a short-term low temperature fermentation treatment step, so that the alcohol concentration can be reduced.

[0100] The fermentation treatment method of malted glutinous rice can be carried out according to the conventional method for producing alcoholic beverages. For example, it can be listed as follows: according to the conventional management of alcoholic beverages, at 10°C to 25°C, for about 3 to 7 days, appropriately stirring in a closed container, and removing air from the mixture.

[0101] yeast

[0102] The yeast is not particularly limited as long as it is a yeast commonly used in the production of alcoholic beverages such as sake and shochu, and examples thereof include Keizai Yeast No. 701, Keizai Yeast No. 901, and wine yeast. As the yeast, one species may be used alone or two or more species may be used in combination. As the yeast to be used, Keizai Yeast No. 701 is preferred from the viewpoint of being widely used for general brewing.

[0103] The yeast may be in the form of dry yeast in which the yeast is heat-treated to be inactivated, or in the form of a yeast extract. The yeast extract is a solution of yeast extracted by a self-digestion method, an enzyme addition method, a hot water extraction method, or the like.

[0104] The amount of yeast added is not particularly limited, and for example, 1.0×10 4 Cells / mL~1.0×10 7 cells / mL, preferably 1.0×10 5 Cells / mL~1.0×10 6 cells / mL.

[0105] [Solid-liquid separation process]

[0106] In the solid-liquid separation treatment step, the matured moromi obtained in the fermentation treatment step is subjected to a solid-liquid separation treatment to obtain a low-alcohol beverage.

[0107] As a method for solid-liquid separation of the matured glutinous rice, generally known solid-liquid separation methods can be cited, and specifically, pressing treatment and filtration treatment can be cited. The solid-liquid separation treatment can be carried out using one of the above-mentioned treatment methods alone or in combination of two or more, but by including a filtration treatment that can remove yeast cells, it is preferred because it can reduce foreign taste.

[0108] The low-alcohol beverage thus obtained preferably has a turbidity of 50 degrees or less, more preferably 40 degrees or less. For low-alcohol beverages, lower turbidity means clearer and less unpleasant taste. Therefore, the lower limit of the turbidity is preferably lower, so it is not particularly limited, for example, 1 degree. By making the turbidity below 50 degrees, it becomes clear, and impurities and unpleasant tastes are reduced, the flavor is good, and the palatability is excellent. In addition, the turbidity is defined as "1 degree" in accordance with "9. Turbidity" of JIS K0101 "Test Methods for Industrial Water", and the turbidity of the kaolin standard solution prepared by adding 1 mg of standard kaolin to 1 L of pure water is measured according to the method described in the examples described later.

[0109] Regarding the method for producing a low-alcohol beverage in one embodiment of the present invention, various steps and operations can be appropriately added to the front section, back section and / or process of each process as long as the subject of the present invention can be solved. For example, the low-alcohol beverage obtained in the solid-liquid separation process can also be subjected to sterilization treatment such as heating.

[0110] In addition, according to the above-mentioned manufacturing method, a low-alcohol beverage having an alcohol concentration of 6% (v / v) to 13% (v / v), a pantolactone content of 800 ppb to 10,000 ppb, and a eugenol content of 100 ppb to 10,000 ppb is obtained. Therefore, another embodiment of the present invention is a low-alcohol beverage having an alcohol concentration of 6% (v / v) to 13% (v / v), a pantolactone content of 800 ppb to 10,000 ppb, and a eugenol content of 100 ppb to 10,000 ppb.

[0111] The low-alcohol beverage according to another embodiment of the present invention can be produced by the above-mentioned production method, or pantolactone and eugenol may be externally added to a low-alcohol beverage having an alcohol concentration of 6% (v / v) to 13% (v / v) to adjust the amount to a predetermined value.

[0112] Here, pantolactone and eugenol can impart good aromas such as "fragrance", "aftertaste", "rich taste" and "vanilla-like aroma" to alcoholic beverages.

[0113] [Pantolactone content]

[0114] The pantolactone content of the low alcohol beverage of another embodiment of the present invention is 800 ppb to 10000 ppb, preferably 800 ppb to 5000 ppb. The low alcohol beverage of another embodiment of the present invention has a higher pantolactone content than ordinary sake and conventional low alcohol sake, and has enhanced aroma and aftertaste.

[0115] The pantolactone content was measured according to the method described in the Examples described below.

[0116] [Eugenol content]

[0117] The eugenol content of the low-alcohol beverage of another embodiment of the present invention is 100 ppb to 10,000 ppb, preferably 100 ppb to 3,000 ppb. The low-alcohol beverage of another embodiment of the present invention has a higher eugenol content than ordinary sake and conventional low-alcohol sake, and has enhanced richness of taste and vanilla-like aroma.

[0118] The eugenol content was measured according to the method described in Examples below.

[0119] Another embodiment of the low-alcohol beverage of the present invention has a low alcohol concentration and good aromas such as "fragrance", "aftertaste", "rich taste" and "vanilla-like aroma" by making the pantolactone content and eugenol content within the above-mentioned range, and has high palatability.

[0120] The low-alcohol beverage of the present invention may contain various other ingredients such as polyphenols and oligosaccharides as long as the alcohol concentration, sake content, amino acid content and acidity are within the above-mentioned specific ranges, and / or the pantolactone content and eugenol content are within the above-mentioned specific ranges, as long as they do not hinder the solution of the problem of the present invention.

[0121] Furthermore, in order to make the low-alcohol beverage of the present invention more palatable, a barrel aroma may be imparted using oak chips or the like.

[0122] [Organic acid content]

[0123] The organic acid content of the low-alcohol beverage of the present invention is not particularly limited. For example, the citric acid content is preferably 3.00 mg / mL or more, and more preferably 3.50 mg / mL to 4.50 mg / mL.

[0124] The organic acid content is measured by the method described in Examples below.

[0125] [Brix]

[0126] The Brix content of the low-alcohol beverage of the present invention is not particularly limited, but is preferably 9% to 15%, and more preferably 10% to 12%.

[0127] The Brix degree is measured by the method described in the Examples described below. The Brix degree is a physical quantity used as the sugar content (soluble solid content) in order to measure the content of sugars such as sucrose (so-called granulated sugar), fructose, invert sugar, and glucose.

[0128] [Glucose concentration]

[0129] The glucose concentration of the low-alcohol beverage of the present invention is not particularly limited, but is preferably 1% by mass to 6% by mass, and more preferably 2% by mass to 4% by mass.

[0130] The glucose concentration was measured according to the method described in the Examples described later.

[0131] The color of the low-alcohol beverage of the present invention is not particularly limited, but red is preferred from the viewpoint of red wine-like aesthetics. Methods for obtaining a low-alcohol beverage that exhibits red include: a method in which ancient rice, particularly black rice, is used as a fermentation raw material in the manufacturing method of one embodiment of the present invention, a method in which a colorant or natural pigment is added, and the like.

[0132] Non-limiting specific embodiments of the low-alcohol beverage as one embodiment of the present invention include, for example, the following embodiments:

[0133] Alcohol concentration: 11.2% (v / v)

[0134] Japanese alcohol content: +3

[0135] Amino acid content: 2.6

[0136] Acidity: 7.5

[0137] Non-limiting specific embodiments of the low-alcohol beverage as another embodiment of the present invention include, for example, the following embodiments:

[0138] Alcohol concentration: 11.2% (v / v)

[0139] Pantolactone content: 1737ppb

[0140] Eugenol content: 173ppb

[0141] As described above, according to the low-alcohol beverage of the present invention, by making the alcohol concentration, sake degree, amino acid degree and acidity within the above ranges, not only the alcohol concentration is low, but also the sweetness is reduced, and the sourness is moderate, and the umami taste is enhanced, so that their taste and alcohol can be fully felt. Therefore, the low-alcohol beverage of the present invention is suitable for wine with meals, especially excellent in matching with Western food. In addition, according to the low-alcohol beverage of the present invention, by making the pantolactone content and eugenol content within the above ranges, not only the alcohol concentration is low, but also good aromas such as "fragrance", "aftertaste", "rich taste" and "vanilla-like aroma" are given, and it has high palatability.

[0142] In addition, according to the manufacturing method of the present invention, it is possible to manufacture low-alcohol beverages with not only low alcohol concentration but also reduced sweetness. This is considered to be that in the high-temperature separation treatment process, by subjecting the fermentation raw materials to high-temperature treatment for a relatively short period of time, the saccharification treatment of the fermentation raw materials becomes a relatively short time, so that by performing a short-term low-temperature fermentation treatment process under a state where the amount of glucose generated is small and the glucose concentration is low, not only the alcohol concentration is low but also the sweetness is reduced (the Japanese sake degree becomes higher). In addition, according to the manufacturing method of the present invention, it is possible to manufacture low-alcohol beverages that impart moderate sourness and enhance umami. This is considered to be that by using rice saccharification liquid as the fermentation raw material for the high-temperature decomposition treatment process, the amino acid degree becomes higher, and by using Aspergillus flavus and Aspergillus koji rice as the fermentation raw materials, the sourness becomes stronger. In addition, according to the manufacturing method of the present invention, it is possible to manufacture low-alcohol beverages whose contents of pantolactone and eugenol as aroma components are much more than those of ordinary sake, etc. On this basis, according to the manufacturing method of the present invention, by having a solid-liquid separation treatment process, it is possible to manufacture clear low-alcohol beverages with reduced impurities and miscellaneous flavors.

[0143] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the subject of the present invention can be achieved.

[0144] Example

[0145] [Example 1: Production of test alcoholic beverages]

[0146] 1. Preparation of Test Alcoholic Beverage 1

[0147] (1-1) Saccharification liquid preparation process

[0148] According to the method described in Example A-1 of Patent No. 6243475, a saccharified polished rice liquid was prepared as follows.

[0149] In a mixing tank, japonica rice, liquefying enzyme (α-amylase) and warm water (50°C to 60°C) are added and heated at 80°C for 10 minutes for liquefaction (emulsification) to obtain an emulsion. The mixing ratio of japonica rice and warm water is 110 parts of warm water per 100 parts of japonica rice, and the liquefying enzyme is added in an amount of 1 / 3300 of the weight of the rice.

[0150] Then, the obtained emulsion was saccharified using a water vapor injection processor ("RotaTherm", manufactured by Gold Peg) to obtain a polished rice saccharified liquid. The saccharification is performed by blowing water vapor of 110°C from the outside at all times so that the water vapor is sent to the entire processor from multiple places, and the emulsion is moved from the loading port to the discharge port of the processor while stirring. During the movement, the temperature inside the processor is maintained at a specified temperature. The water vapor injection treatment was carried out for 1.5 minutes. Then, the saccharified liquid discharged from the discharge port was transferred to an evaporator, where it was concentrated and distilled to remove water equivalent to about 10% of the input water vapor. In addition, when the glucose concentration of the obtained polished rice saccharified liquid was measured using a commercially available glucose determination kit (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), it was 1.07% by mass.

[0151] (1-2) High temperature decomposition process

[0152] Into a mixing tank, 360 g of the polished rice saccharification liquid obtained in (1-1), 60 g of steamed ancient rice (black rice), 60 g of aflatoxin koji rice, 60 g of kawakoji koji rice and 360 mL of water were added, and a high-temperature decomposition treatment was performed at 55°C for 3 hours to obtain fermented glutinous rice.

[0153] (1-3) Fermentation process

[0154] Into the feeding container, 1.0×10 6 cells / mL, and fermented at 15°C for 5 days to obtain mature glutinous rice.

[0155] (1-4) Solid-liquid separation process

[0156] The matured moromi obtained in the above (1-3) was filtered overnight using filter paper (No. 2 manufactured by ADVANTEC), thereby obtaining a test alcoholic beverage 1.

[0157] 2. Preparation of Test Alcoholic Beverage 2

[0158] In the above (1-2), a test alcoholic beverage 2 was obtained in the same manner except that 180 g of steamed rice (glutinous rice) was used instead of the glutinous rice saccharified liquid and the amount of water was changed to 486 mL in order to adjust the amount of water between the glutinous rice saccharified liquid and the steamed rice.

[0159] 3. Preparation of Test Alcoholic Beverage 3

[0160] A test alcoholic beverage 3 was obtained in the same manner except that the fermentation treatment of the above example (1-3) was performed instead of the high temperature decomposition treatment of the above example (1-2).

[0161] 4. Preparation of Test Alcoholic Beverage 4

[0162] According to the method described in Production Example 4 of Patent Document 3 (Japanese Patent Application Laid-Open No. 2008-43299), a test alcoholic beverage 4 was obtained as follows.

[0163] That is, 1.8 kg of black rice was washed, soaked in 5 L of water overnight, and then boiled for 1 hour. Then, the temperature was set to 55°C, 2 g of starch decomposing enzyme and 200 g of white Aspergillus koji rice were added, and saccharification was performed for 24 hours. Then, the temperature was set to 32°C, 2 g of white Aspergillus was added, and citric acid fermentation was performed for 3 days. Then, it was squeezed with a press to obtain 5.1 L of squeezed liquid and 1.7 kg of residue. Yeast was added to 5.1 L of the liquid, and alcohol fermentation was performed for 5 days at a material temperature of 15 to 20°C. After that, it was filtered.

[0164] [Example 2 Analysis and evaluation of components of alcoholic beverages]

[0165] 1. Measurement method

[0166] (1-1) Alcohol concentration and Japanese sake content

[0167] Alcohol concentration (alcohol content) is the ratio of the volume concentration of alcohol (ethanol) to the total amount of the sample expressed as a percentage. The measurement temperature of the volume concentration is 15°C as stipulated by the Japanese Liquor Tax Law. Sake degree is a value indicating the specific gravity of liquor relative to water. Alcohol concentration and sake degree are measured by the method using a sake degree float in the analysis method prescribed by the National Tax Agency for sake.

[0168] (1-2) Brix

[0169] Brix is ​​a physical quantity used as sugar content to measure the sugar content. The Brix was measured by setting the temperature of the test alcoholic beverage to 15°C using a digital refractometer ("RX-5000α": manufactured by ATAGO Corporation).

[0170] (1-3) Glucose concentration, amino acid content and acidity

[0171] The glucose concentration was measured by a conventional method using a commercially available glucose measurement kit (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) The amino acid content and acidity were measured by a pH meter method in sake according to the analytical method prescribed by the National Tax Agency.

[0172] (1-4) Organic acid content

[0173] Organic acids were measured using HPLC according to a conventional method.

[0174] 2. Evaluation results of test alcoholic beverage 1

[0175] The alcohol concentration, Brix content, glucose concentration, amino acid content, acidity, sake content, and various organic acid contents of the test alcoholic beverage 1 were measured. The results are shown in Table 1. In addition, as alcoholic beverages for comparison, the measurement results of commercially available sake 1 ("Aizu Horare Junmai Daiginjo", manufactured by Takashi Shuzo Co., Ltd.), commercially available sake 2 ("Koshino Kanbai Special Customized Ginjo", manufactured by Ishimoto Shuzo Co., Ltd.) and commercially available red wine 1 ("Yellow Tail Cabernet Sauvignon", manufactured by Sapporo Beer Co., Ltd.) are also shown in Table 1.

[0176] [Table 1]

[0177] General analysis

[0178] Test alcoholic beverage 1 Sake 1 Sake 2 Red wine 1 Alcohol concentration (% (v / v)) 11.2 15.8 16.2 16.5 Brix (%) 11.1 16.6 17.0 9.6 Glucose concentration (wt%) 3.2 3.1 2.8 0.3 Amino acid content (ml) 2.6 1.1 1.5 1.7 Acidity (m1) 7.5 3.1 3.0 7.2 Japanese alcohol content +3 +1 +5 +4

[0179] Organic acid content (mg / ml)

[0180] Test alcoholic beverage 1 Sake 1 Sake 2 Red wine 1 Citric Acid 3.78 0.08 0.08 0.00 tartaric acid 0.00 0.00 0.00 2.41 Malic Acid 0.18 0.25 0.25 0.11 Succinic acid 0.48 0.25 0.25 0.70 lactic acid 0.41 0.34 0.34 1.30

[0181] According to the results in Table 1, the alcohol concentration of the test alcoholic beverage 1 is lower than that of red wine, but the glucose concentration is at the same level as that of sake. However, the acidity of the test alcoholic beverage 1 is at the same level as that of red wine, and the amino acid content is higher than that of red wine and sake. In addition, it can be seen that the content of citric acid in the organic acid of the test alcoholic beverage 1 is also high compared with sake and red wine. Based on these, when the test alcoholic beverage 1 is consumed, the sweetness is not felt much, and compared with red wine, the alcohol concentration is low, it has sourness, and the alcohol can be fully felt.

[0182] 3. Evaluation results of test alcoholic beverage 4

[0183] The alcohol concentration, glucose concentration, acidity, and sake content of the test alcohol beverage 4 were measured and compared with those of the test alcohol beverage 1. The results are shown in Table 2.

[0184] [Table 2]

[0185] Test alcoholic beverage 1 Test alcoholic beverage 4 Alcohol concentration (% (v / v)) 11.2 5.8 Glucose concentration (wt%) 3.2 16.0 Acidity(ml) 7.5 4.0 Japanese alcohol content +3 -30

[0186] According to the results of Table 2, the alcohol concentration and sake degree of the test alcohol beverage 1 are higher and the glucose concentration is lower than that of the test alcohol beverage 4. This is believed to be due to the following reasons. That is, in the test alcohol beverage 4, the fermentation raw material composed of starch decomposing enzyme, steamed black rice and koji rice was subjected to saccharification treatment for 24 hours, while in the test alcohol beverage 1, the fermentation raw material containing round-grained rice saccharification liquid, ancient rice and koji rice was subjected to high-temperature decomposition treatment for 3 hours. Therefore, it can be considered that the test alcohol beverage 4 was subjected to saccharification treatment for a longer time than the test alcohol beverage 1, so the amount of glucose generated was more than that of the test alcohol beverage 1, so the glucose concentration became higher, and as a result, the sake degree became lower.

[0187] [Example 3 Evaluation of the effect of using glutinous rice saccharification liquid on amino acid content and filtrate recovery rate]

[0188] The amino acid content and filtrate recovery rate were compared for the test alcoholic beverages 1 and 2. The results are shown in Table 3.

[0189] The filtrate recovery rate (%) was calculated by measuring the amount of filtrate passing through filter paper (No. 2 manufactured by ADVANTEC) for the matured moromi obtained in the fermentation step and dividing the result by the total amount of the matured moromi.

[0190] [Table 3]

[0191] Test alcoholic beverage 1 Test alcoholic beverage 2 Filtrate recovery rate (%) 68.0 52.3 Amino acid content 2.6 1.8

[0192] ※The value is the average value (n=3)

[0193] According to the results in Table 3, the test alcohol beverage 1 using the saccharified polished rice liquid had a higher filtrate recovery rate and amino acid content than the test alcohol beverage 2 not using the saccharified polished rice liquid.

[0194] [Example 4 Evaluation of the effect of high temperature decomposition process on flavor components]

[0195] The alcohol concentration, glucose concentration, amino acid content and acidity of the test alcoholic beverages 1 and 3 were compared. The results are shown in Table 4.

[0196] In addition, the sensory evaluation of alcoholic beverages 1 and 3 was conducted to test the "rich taste" and "umami". The sensory evaluation was conducted by 7 judges with identification ability, with alcoholic beverage 3 as the control ("0"), and the "rich taste" and "umami" of alcoholic beverage 1 were scored and evaluated on a 6-level scale according to the following standards. In addition, a two-tailed t-test was performed on the obtained scores (p<0.05). The results are as follows: Figure 1 shown.

[0197] 3: Very strong

[0198] 2: Strong

[0199] 1: A bit strong

[0200] -1: A bit weak

[0201] -2: weak

[0202] -3: Very weak

[0203] In addition, "richness of taste" refers to the intensity and persistence of many good tastes, including umami, that are felt after the test alcohol beverage is put in the mouth. In addition, "umami" refers to a taste that is known as a basic taste like the commonly known sweetness, sourness, saltiness, and bitterness that are felt after the test alcohol beverage is put in the mouth.

[0204] [Table 4]

[0205] Test alcoholic beverage 1 Test alcoholic beverage 3 Alcohol concentration (% (v / v)) 11.2 10.1 Glucose concentration (wt%) 3.2 2.4 Amino acid content 2.6 1.2 acidity 7.5 5.1

[0206] According to Table 4 and Figure 1 The results show that the test alcoholic beverage 1 obtained by a high-temperature decomposition process using fermented raw materials including japonica rice saccharification liquid, ancient rice and koji rice has the same alcohol concentration and glucose concentration but higher amino acid content and acidity than the test alcoholic beverage 3 that has not undergone a high-temperature decomposition process, thereby enhancing the richness and umami taste.

[0207] Based on the results of Examples 2 to 4, it can be seen that the test alcoholic beverage 1 obtained by a high-temperature decomposition treatment step using fermentation raw materials including japonica rice saccharification liquid, ancient rice and koji rice and a short-term low-temperature fermentation treatment step, although the alcohol concentration is lower than that of red wine, has a high amino acid content and acidity, so when drinking it, the sweetness is reduced like red wine, and the sourness and alcohol can be fully felt.

[0208] [Example 5 Evaluation of the influence of aroma components of test alcoholic beverages]

[0209] The aroma components of the test alcoholic beverage 1 were measured by the following method using GC / MS. The aroma components were extracted using ethyl acetate.

[0210] Measuring device: 7890B-5977MSD (manufactured by Agilent Technologies)

[0211] Measurement mode: Scanning Column: DB-WAX (length 60 m, bore 0.25 mm, film thickness 0.25 μm) (manufactured by Agilent Technologies)

[0212] Inlet temperature: 250℃

[0213] Temperature conditions: 40°C (3 minutes) hold → 6°C / min rise to 250°C → hold for 15 minutes Carrier gas: high purity helium, constant pressure mode 229 kPa

[0214] Scanning mass range: 30m / z~250m / z

[0215] Ionization method: EI

[0216] The results of the measurement of aroma components showed that the test alcoholic beverage 1 contained a large amount of pantolactone and eugenol. The measurement results of the pantolactone and eugenol contents of the test alcoholic beverage 1 are shown in Table 5. In addition, as alcoholic beverages for comparison, the measurement results of commercially available sake 2 ("Koshino Kanbai Special Customized Ginjo", manufactured by Ishimoto Shuzo Co., Ltd.) and the test alcoholic beverage 4 (alcoholic beverage described in Patent Document 3) are also shown in Table 5.

[0217] Furthermore, in order to make pantolactone 1000 ppb and eugenol 150 ppb in commercially available sake 2, 500 μL of each solution was added to 5 mL of commercially available sake 2 to prepare test alcoholic beverage 5. The "aroma" and "aftertaste" of pantolactone, and the "rich taste" and "vanilla-like aroma" of eugenol were tested through sensory evaluation. The sensory evaluation was conducted by 7 judges with recognition ability, with sake 2 without the addition of pantolactone and eugenol as the control ("0"), and the evaluation was divided into 6 levels according to the following standards. A two-tailed t-test was performed on the obtained scores (p<0.05). The results are as follows: Figure 2 shown.

[0218] 3: Very strong

[0219] 2: Strong

[0220] 1: A bit strong

[0221] -1: A bit weak

[0222] -2: weak

[0223] -3: Very weak

[0224] In addition, "aroma" refers to the fragrant aroma of mature spices that can be felt after the test beverage is held in the mouth. "Aftertaste" refers to the lingering taste that remains after the test beverage is held in the mouth. "Vanilla-like aroma" refers to the aroma of vanilla such as cloves and laurel that can be felt after the test beverage is held in the mouth.

[0225] [Table 5]

[0226] Test alcoholic beverage 1 Test alcoholic beverage 4 Sake 2 (Koshino Winter Plum) Pantolactone (ppb) 1737 591 188 Eugenol(ppb) 173 82 ND

[0227] ※R 2 ≥0.995

[0228] ※ND: S / N<3.0

[0229] According to the results in Table 5, the content of pantolactone and eugenol in the alcoholic beverage 1 is higher than that in the alcoholic beverage 4 (alcoholic beverage described in Patent Document 3) and sake 2 used for comparison. Figure 2 The results show that the "aroma", "aftertaste", "rich taste" and "vanilla-like aroma" of Sake 2, i.e., Test Alcoholic Beverage 5, to which pantolactone and eugenol were added, were all enhanced compared to Sake 2. In addition, these items in Test Alcoholic Beverage 1 were at the same level or higher than those in Test Alcoholic Beverage 5. Based on these results, it can be seen that Test Alcoholic Beverage 1 and Test Alcoholic Beverage 5 have the potential to become table wines with good aroma and high palatability, especially excellent compatibility with Western food, due to the pantolactone and eugenol contained in them.

[0230] [Example 6 Flavor Evaluation of Test Alcoholic Beverages]

[0231] In addition to the test alcoholic beverages 1 and 2, commercial red wine 1, and commercial sakes 1 and 2, commercial sake 3 ("Dewazakura Ginjo Sake", manufactured by Dewazakura Brewery Co., Ltd.), commercial sake 4 ("Edo no Yan Junmai Koshu", manufactured by Yokota Brewery Co., Ltd.), and commercial white wine 1 ("Yellow Tail Chardonnay", manufactured by Sapporo Brewery Co., Ltd.) were also measured for sweetness, sourness, umami, astringency, and saltiness using a taste sensor (taste recognition device "TS-5000Z", manufactured by Smart Sensor Technology Co., Ltd.). The results are as follows: Figure 3 In addition, the five tastes of sweetness, sourness, umami, astringency, and saltiness were measured using a taste sensor, and principal component analysis was performed. The principal component scores were plotted on Figure 3 In. Figure 3 In , the vertical axis (Y axis) represents the first principal component, and the horizontal axis (X axis) represents the second principal component. Figure 3 In the figure, the factors with the greatest positive influence on the horizontal and vertical axes are confirmed to be sourness and astringency among the five tastes.

[0232] according to Figure 3 Based on the results, it is speculated that the sour taste characteristics of the test alcoholic beverages 1 and 2 are stronger than that of sake and have flavor characteristics close to red wine.

[0233] [Example 7 Sensory evaluation of the compatibility of alcoholic beverages with Western food]

[0234] In addition to the test alcoholic beverage 1, commercially available sakes 1 and 2, a commercially available sparkling sake 1 ("Ichinokura Sparkling Pure Rice Sake", produced by Ichinokura Co., Ltd.) was also tested for compatibility with Western food through sensory evaluation. The sensory evaluation was conducted by 7 judges with identification ability, who ate steak with the test beverages and rated the "greasy feeling remaining on the tongue" and "meaty smell remaining in the mouth" into 6 levels according to the following criteria. A two-tailed t-test was performed on the obtained scores (p<0.05). The results are as follows. Figure 4 shown.

[0235] 3: Very strong

[0236] 2: Strong

[0237] 1: A bit strong

[0238] -1: A bit weak

[0239] -2: weak

[0240] -3: Very weak

[0241] according to Figure 4The results show that the alcoholic beverage 1 has the effect of reducing the "greasy feeling left on the tongue" and the "meaty taste left in the mouth" compared with sake and sparkling sake. It can also be seen from this result that the alcoholic beverage 1 has the potential to be a wine that is excellent in pairing with Western food.

[0242] [Example 8 Quality evaluation of alcoholic beverages and similar products]

[0243] Like the test alcoholic beverage 1, the commercial sake 5 ("むすひ", manufactured by Terada Honke Co., Ltd.) of the non-patent document 1 is made from ancient rice and has an amino acid content of 1 to 6, which is higher than that of ordinary sake. This is presumably due to the fact that most of the raw rice is brown rice, which increases the protein content, and that the residue components remain in the manufacturing process without filtering.

[0244] Sake 6, which was obtained by filtering commercially available sake 5, was prepared and the intensity of "off-flavor" was compared with that of commercially available sake 5. The sensory evaluation was conducted by 8 judges, who scored and evaluated the scores on a 6-level scale according to the following criteria. A two-tailed t-test was performed on the obtained scores (p<0.05). The results are as follows Figure 5 In addition, "off-flavor" means that the undesirable flavors such as the grain smell, bitterness, and astringency derived from the raw material rice are strong, and the harmony with the sweetness / sourness / umami / saltiness that are the components of other flavors is destroyed.

[0245] 3: Very strong

[0246] 2: Strong

[0247] 1: A bit strong

[0248] -1: A bit weak

[0249] -2: weak

[0250] -3: Very weak

[0251] according to Figure 5 The results showed that Sake 6 had less foreign taste than Sake 5 on the market, and that filtering directly affected the reduction of foreign taste and indirectly affected the drinkability and compatibility with Western food. Therefore, Sake 5 on the market contained koji rice and most of the raw rice was brown rice, so it had many foreign tastes and was not suitable as a table wine, especially a table wine that was excellent in compatibility with Western food.

[0252] Furthermore, although the off-flavor of commercial sake 5 was reduced by filtration, it can be said that the test alcoholic beverage 1 using no brown rice as koji rice was superior in terms of off-flavor.

[0253] In addition, the turbidity of commercial sake 5, sake 6 and test alcoholic beverage 1 was measured using a turbidity meter "UT-21" (manufactured by Hitachi High-Tech Scientific Co., Ltd.). As a result, the turbidity of commercial sake 5 could not be measured (460 degrees after 8-fold dilution), sake 6 was 22.5 degrees, and test alcoholic beverage 1 was 8.5 degrees.

[0254] From the above results, it can be seen that commercial sake 5 is turbid and becomes clear after filtration, but test alcohol beverage 1 is clearer. Thus, from the viewpoint of turbidity, it is estimated that test alcohol beverage 1 has less impurities and foreign tastes than commercial sake 5 and sake 6.

[0255] Industrial availability

[0256] The low-alcohol beverage of one embodiment of the present invention has a low alcohol concentration and reduced sweetness, imparts moderate sourness, and has enhanced umami and improved flavor, and can be provided as a wine to be enjoyed with a meal, especially a wine to be enjoyed with a meal that is excellent in pairing with Western food. Furthermore, the low-alcohol beverage of one embodiment of the present invention has a much higher content of pantolactone and eugenol as aroma components than ordinary sake, and thus has high palatability as an alcoholic beverage, and can be provided as a low-alcohol beverage with high added value.

Claims

1. Low-alcohol beverages, with an alcohol concentration of 6% (v / v) to 13% (v / v), Japanese sake has a content of -30 to +10. The amino acid degree is 2.0 to 10.0, and The acidity is 5.0~10.

0.

2. The low-alcohol beverage according to claim 1, which is a low-alcohol fermented beverage, and the fermentation raw materials include rice saccharification liquid and koji rice.

3. The low-alcohol beverage according to claim 2, further comprising ancient rice as a fermentation raw material.

4. The low-alcohol beverage according to claim 1, wherein the citric acid content is 3.00 mg / mL or more.

5. The low-alcohol beverage according to claim 1, which has a turbidity of 50 degrees or less. 6 . The low-alcohol beverage according to claim 1 , which is red in color.

7. Low-alcohol beverages, with an alcohol concentration of 6% (v / v) to 13% (v / v), The content of pantolactone is 800 ppb to 10,000 ppb, and The content of eugenol is 100ppb~10000ppb.

8. A method for producing a low-alcohol beverage, comprising: A step of obtaining moromi by subjecting fermentation raw materials including rice saccharification liquid, ancient rice and koji rice to a high-temperature decomposition treatment at 50° C. to 80° C. for 1 to 10 hours; The step of fermenting the glutinous rice with yeast at 10° C. to 25° C. for 3 to 7 days to obtain mature glutinous rice; A process for obtaining a low-alcohol beverage by subjecting the matured glutinous rice to solid-liquid separation.

9. The method according to claim 8, wherein the koji rice comprises Aspergillus flavus koji rice and Aspergillus kawachii koji rice.

10. The method according to claim 8, wherein the ancient rice is black rice. 11 . The low-alcohol beverage according to claim 1 or 7 , which is produced by the production method according to any one of claims 8 to 10 .

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