Method for producing fermented alcoholic beverage and beer taste beverage and wine taste beverage

Abstract

To provide a method that makes it possible to produce a fermented alcoholic beverage that is colorless and transparent or has a reduced content of purine bodies or carbohydrates.SOLUTION: A method for producing fermented alcoholic beverage includes the step of bringing a fermented alcoholic beverage raw material into contact with activated carbon for activated carbon treatment, the amount of the activated carbon used herein being 0.01 pt.mass or more with respect to 100 pts.mass of the fermented alcoholic beverage raw material.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a fermented alcoholic beverage, as well as a beer-taste beverage and a wine-taste beverage. [Background technology]

[0002] Due to the increasing health consciousness in recent years, various technical means have been proposed for reducing the purines, carbohydrates, etc. in fermented alcoholic beverages. For example, Patent Document 1 discloses a method for producing low-purine and low-carbohydrate sake, which includes a step of contacting low-carbohydrate sake having a carbohydrate concentration of 1.5 g / dL or less with activated carbon. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2016-165261 A Summary of the Invention [Problem to be solved by the invention]

[0004] Fermented alcoholic beverages that have an excellent visual impression (e.g., are colorless and transparent) are in high demand, as are those with low contents of purines or carbohydrates, etc. Therefore, a technical means for easily producing a fermented alcoholic beverage that has a low content of purines or carbohydrates, etc. and / or is colorless and transparent is useful.

[0005] One aspect of the present invention aims to provide a method for producing a fermented alcoholic beverage that is colorless and transparent or has a reduced content of purines or carbohydrates. [Means for solving the problem]

[0006] One aspect of the present invention relates to a method for producing a fermented alcoholic beverage, comprising a step of contacting a fermented alcoholic beverage raw material with activated carbon to perform an activated carbon treatment, wherein the amount of activated carbon used is 0.01 parts by mass or more per 100 parts by mass of the fermented alcoholic beverage raw material. By virtue of having the above-mentioned configuration, the production method of the present invention in one aspect can also produce a fermented alcoholic beverage that is colorless and transparent and further has reduced contents of purines and carbohydrates.

[0007] The amount of activated carbon used may be 2.5 parts by mass or more per 100 parts by mass of the fermented alcoholic beverage raw material. In this case, a colorless and transparent fermented alcoholic beverage having reduced contents of purines and carbohydrates can be produced more easily.

[0008] The activated carbon treatment may be performed multiple times. In this case, the purine and carbohydrate contents are further reduced. The fermented alcoholic beverage may be a beer-taste beverage or a wine-taste beverage.

[0009] One aspect of the present invention relates to a beer-taste beverage, the raw materials of which contain 50% by mass or more of malt and which satisfies at least one of the following (1) and (2). The beer-taste beverage may satisfy both (1) and (2). (1) The purine content, based on the total volume of the beer-taste beverage, is less than 0.5 mg / 100 mL, and the carbohydrate content, based on the total volume of the beer-taste beverage, is less than 0.5 g / 100 mL, calculated as 1 v / v% alcohol by volume. (2) The chromaticity is less than 4.0.

[0010] One aspect of the present invention relates to a beer-taste beverage having a malt ratio of 25% by mass or more and less than 50% by mass among its ingredients, a color level of less than 4.0, and satisfying at least one of the following (3) and (4). The beer-taste beverage may also satisfy both (3) and (4). (3) The purine content is less than 0.5 mg / 100 mL, based on the total volume of the beer-flavored beverage. (4) The carbohydrate content is less than 0.5 g / 100 mL, calculated as 1 v / v% alcohol by volume, based on the total volume of the beer-flavored beverage.

[0011] The beer-taste beverage may have an alcohol content of 3 v / v % or more.

[0012] One aspect of the present invention relates to a wine-taste beverage that has an absorbance at 420 nm of 1.8 or less and satisfies the following (5): (5) The purine content is less than 0.5 mg / 100 mL, based on the total volume of the wine-flavored beverage, and the carbohydrate content is less than 0.5 g / 100 mL, calculated based on 1 v / v% alcohol content, based on the total volume of the wine-flavored beverage.

[0013] In a wine-taste beverage, the alcohol content may be 3 v / v % or more. Effect of the Invention

[0014] According to the present invention, a method for producing a fermented alcoholic beverage that is colorless and transparent or has a reduced content of purine or carbohydrates can be provided.

[0015] Furthermore, according to the present invention, it is possible to provide a fermented alcoholic beverage that is colorless and transparent or has a reduced content of purines or carbohydrates. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Hereinafter, an embodiment of the present invention will be described in detail. Note that the present invention is not limited to the following embodiment.

[0017] The method for producing a fermented alcoholic beverage according to this embodiment includes a step of contacting the fermented alcoholic beverage raw material with activated carbon to perform activated carbon treatment (hereinafter also referred to as the "activated carbon treatment step"), in which the amount of activated carbon used is 0.01 parts by mass or more per 100 parts by mass of the fermented alcoholic beverage raw material.

[0018] In this specification, a fermented alcoholic beverage refers to a beverage produced through fermentation with yeast or the like and having an alcohol content (concentration) of 1 v / v % or more.

[0019] The alcohol content of the fermented alcoholic beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, or 5 v / v% or more. The alcohol content of the fermented alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, or 3 v / v% or less.

[0020] The content of the true extract of the fermented alcoholic beverage may be, for example, 0.2 g / 100 mL or more and 8.0 g / 100 mL or less based on the fermented alcoholic beverage. The content of the true extract in this specification can be measured based on the alcoholizer method of BCOJ beer analysis method 8.4.3.

[0021] The fermented alcoholic beverage according to this embodiment may be, for example, a beer-taste beverage, a wine-taste beverage, or the like.

[0022] In this specification, a beer-taste beverage refers to a beverage that has a taste and aroma similar to that of beer and gives the drinker the sensation of drinking beer. Beer-taste beverages may be, for example, those classified as beer, happoshu, other brewed alcoholic beverages, liqueurs, or spirits under the Liquor Tax Act of Japan (as of April 1, 2018).

[0023] In this specification, a wine-taste beverage refers to a beverage that has a taste and aroma similar to that of wine and gives the drinker the sensation of drinking wine. Wine-taste beverages may be classified as fruit liquor, other brewed alcoholic beverages, spirits, sweet fruit liquor, liqueur, or miscellaneous alcoholic beverages under the Liquor Tax Act of Japan (as of April 1, 2018), for example.

[0024] The fermented alcoholic beverage raw material is a raw material that is the base of the fermented alcoholic beverage, and may be a fermented liquid that has been fermented by yeast (alcoholic fermentation). The fermented alcoholic beverage raw material may be a fermented liquid that has been filtered, stored, or has various additives added thereto.

[0025] As the fermented alcoholic beverage raw material, a fermented alcoholic beverage product (for example, a beer-taste beverage or a wine-taste beverage) produced by a conventional method can be used as it is.

[0026] For example, when producing a beer-taste beverage, the fermented alcoholic beverage raw material may be classified as beer, happoshu, other brewed alcohol, liqueur, or spirits under the Japanese Liquor Tax Act (as of April 1, 2018) (beer-taste beverage raw material). The beer-taste beverage raw material may be, for example, beer or happoshu, or may be a processed product to which water or the like has already been added.

[0027] When producing a wine-taste beverage, the fermented alcoholic beverage raw material may be classified as fruit liquor, other brewed alcohol, spirits, sweet fruit liquor, liqueur, or miscellaneous alcohol under the Japanese Liquor Tax Act (as of April 1, 2018) (wine-taste beverage raw material). The wine-taste beverage raw material may be, for example, wine, or a processed product in which water, acids, etc. have already been added to wine. The wine-taste beverage raw material may be wine, and may be red wine or white wine.

[0028] In the activated carbon treatment step, the amount of activated carbon used is 0.01 parts by mass or more per 100 parts by mass of the fermented alcoholic beverage raw material, and from the viewpoint of achieving even better effects according to the present invention, it may be 0.05 parts by mass or more, 0.1 parts by mass or more, 0.5 parts by mass or more, 1.0 parts by mass or more, 1.5 parts by mass or more, 2.0 parts by mass or more, 2.5 parts by mass or more, 3.0 parts by mass or more, 3.5 parts by mass or more, 4.0 parts by mass or more, 4.5 parts by mass or more, or 5.0 parts by mass or more. The amount of activated carbon used may be 20 parts by mass or less, 15 parts by mass or less, 10 parts by mass or less, or 8 parts by mass or less per 100 parts by mass of the fermented alcoholic beverage raw material. The amount of activated carbon used may be 0.05 parts by mass or more and 20 parts by mass or less, 0.1 parts by mass or more and 20 parts by mass or less, 0.5 parts by mass or more and 20 parts by mass or less, 1.0 parts by mass or more and 15 parts by mass or less, 1.5 parts by mass or more and 15 parts by mass or less, 2.0 parts by mass or more and 15 parts by mass or less, 2.5 parts by mass or more and 10 parts by mass or less, 3.0 parts by mass or more and 10 parts by mass or less, 3.5 parts by mass or more and 10 parts by mass or less, 4.0 parts by mass or more and 8 parts by mass or less, or 4.5 parts by mass or more and 8 parts by mass or less, per 100 parts by mass of the fermented alcoholic beverage raw material. The activated carbon treatment may be performed once or multiple times. The number of times of activated carbon treatment may be, for example, 1 or more, or 2 or more, and 4 or less, or 3 or less. When the activated carbon treatment is performed multiple times, the amount of activated carbon used means the amount used per activated carbon treatment.

[0029] The average pore diameter of the activated carbon may be 5.5 nm or less, 5.0 nm or less, 4.5 nm or less, or 4.0 nm or less, or may be 1.0 nm or more, 1.5 nm or more, 2.0 nm or more, 2.5 nm or more, or 3.0 nm or more. The average pore diameter of the activated carbon may be, for example, 1.0 nm or more to 5.5 nm or 2.0 nm or more to 5.0 nm or less.

[0030] Specifically, the average pore diameter is calculated based on the specific surface area (A) and the total pore volume (V) measured by the BET method according to the following formula (1). Average pore diameter = 4 × [pore volume (V)] / [specific surface area (A)] (1)

[0031] Examples of the raw material for the activated carbon (activated carbon raw material) include coconut (coconut shell) and wood flour (wood).

[0032] The pore volume of the activated carbon may be 0.2 mL / g or more, 0.5 mL / g or more, 1.0 mL / g or more, or 1.2 mL / g or more, and may be 2.0 mL / g or less, 1.8 mL / g or less, or 1.5 mL / g or less. The pore volume of the activated carbon may be, for example, 1.0 mL / g or more and 2.0 mL / g or less, or 1.2 mg / g or more and 1.8 mL / g or less. The pore volume of the activated carbon can be measured by the BET method.

[0033] The specific surface area of ​​activated carbon is 2000m 2 / g or less, or 1700m 2 / g, and may be less than 1000m 2 / g or more, or 1100m 2 The specific surface area of ​​the activated carbon may be, for example, 1000 m 2 / g or more 2000m 2 The specific surface area of ​​the activated carbon can be measured by the BET method.

[0034] The average particle size of the activated carbon may be 10 μm or more, 30 μm or more, or 40 μm or more, and may be 100 μm or less, 70 μm or less, or 60 μm or less. The average particle size of the activated carbon may be 10 μm or more and 100 μm or less, 40 μm or more and 70 μm or less, or 30 μm or more and 60 μm or less. The average particle size can be measured in accordance with "JIS K 1474:2014 Activated Carbon Test Method 7.5 Effective Diameter, Uniformity Coefficient, and Average Particle Size".

[0035] The activated carbon treatment conditions, such as the time (contact time) for contacting the fermented alcoholic beverage raw material with the activated carbon and the temperature (contact temperature) during contact, can be appropriately determined according to the type of raw material used in the production process of the fermented alcoholic beverage and the quality characteristics required of the final product. The contact time in the activated carbon treatment may be, for example, 1 to 24 hours, or 5 to 12 hours. The contact temperature in the activated carbon treatment may be, for example, -5 to 20°C, -4 to 10°C, -3 to 8°C, or -2 to 5°C. When the activated carbon treatment is performed multiple times, the contact time and contact temperature for each time may be within the above range. When the activated carbon treatment is performed multiple times, the activated carbon treatment conditions may be different or the same for each time. For example, the activated carbon may be contacted with the fermented alcoholic beverage raw material while it is left stationary or stirred.

[0036] The activated carbon treatment may be carried out using a filter aid (e.g., silicon dioxide, polyvinyl polypyrrolidone, etc.) if necessary. The activated carbon treatment step may include removing the activated carbon after the activated carbon treatment. The removal of the activated carbon can be carried out by a conventional method. For example, the removal of the activated carbon can be carried out by centrifugation or the like.

[0037] The method for producing a fermented alcoholic beverage according to this embodiment may include, for example, a step of fermenting a pre-fermentation liquid (fermentation step) in addition to the activated carbon treatment step described above. That is, the raw material for the fermented alcoholic beverage may be produced through a step of fermenting a pre-fermentation liquid (fermentation step). The fermented alcoholic beverage may include a step of preparing a pre-fermentation liquid to be used in fermentation (preparation step) prior to the fermentation step.

[0038] When producing a beer-taste beverage, the brewing process may include, in this order, a boiling process in which a sugar-containing liquid is boiled, a removal process in which solids are removed from the sugar-containing liquid after boiling to obtain a purified liquid, and a cooling process in which the purified liquid is cooled to obtain a pre-fermentation liquid.

[0039] The sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through saccharification of a raw material (e.g., malt). Wort can be obtained, for example, through a process of mixing a raw material containing malt with water, a process of saccharifying a liquid containing the raw material containing malt and water by a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid. When obtaining the saccharified liquid, an enzyme agent may be added as necessary. An example of the enzyme agent is lipase.

[0040] In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). In the boiling step, hops may be added to the sugar-containing liquid. Examples of the hops to be added include dried hops, hop pellets, and hop extract. The hops may be processed hop products such as low hops, hexa hops, tetra hops, and iso hop extract.

[0041] In the boiling step, the time for boiling the sugar-containing liquid (boiling time) may be 90 minutes or less, 80 minutes or less, 70 minutes or less, 60 minutes or less, 50 minutes or less, 40 minutes or less, or 30 minutes or less.

[0042] In the removing step, the solids in the post-boiling liquid are removed to obtain a refined liquid. The removing step can be carried out, for example, by precipitating the insoluble solids contained in the post-boiling liquid. Examples of the solids include thermal coagulation produced in the boiling step, and hop residues when hops are added in the boiling step. The removing step may be carried out in a whirlpool. In the cooling step, the refined liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0043] In the fermentation process, the pre-fermentation liquid is fermented with yeast to obtain a fermentation liquid. In the fermentation process, yeast is added to perform alcoholic fermentation. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a fermentation liquid containing alcohol produced by the yeast.

[0044] The production method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step following the fermentation step. By carrying out the filtration step, insoluble solids, yeast, etc. can be removed from the fermentation liquid.

[0045] In the production method according to the present embodiment, other post-fermentation steps may be performed on the fermentation liquid (or the fermentation liquid after the filtration step), such as heating (sterilization), adding various additives (e.g., antioxidants, acidulants, bittering agents, flavorings), adding alcohol, carbonation, etc. As the alcohol added in the post-fermentation step, for example, spirits can be used.

[0046] A fermented alcoholic beverage that is a beer-taste beverage may or may not contain a barley raw material as a raw material. In this specification, the barley raw material refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, pearl barley, and oats. Examples of processed barley include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugar and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugar and nitrogen from malt.

[0047] As the malt, for example, light-colored malt and dark-colored malt can be used. Light-colored malt is light-colored malt, and can be produced by suppressing the temperature rise during the roasting process to about 80° C. when producing malt from barley, so as not to burn it. Dark-colored malt is dark brown to black malt, and can be produced by roasting or drying at a relatively high temperature (for example, about 120° C.) when producing malt from barley, so as to burn it. Examples of dark-colored malt include caramel malt, crystal malt, black malt, chocolate malt, and coffee malt.

[0048] Fermented alcoholic beverages that are beer-taste beverages may contain ingredients other than wheat ingredients as ingredients. Examples of auxiliary ingredients include starch ingredients such as corn, corn starch, corn grits, rice, and koryan, and carbohydrate ingredients such as liquid sugar and sugar. Furthermore, the ingredients of fermented alcoholic beverages may include fruits and flavorings specified by government ordinance as described in Article 3, item 12, sub-item (b) of the Liquor Tax Act. When these ingredients are contained, the content of the fruits and flavorings may be less than 5 parts by mass per 100 parts by mass of malt.

[0049] One embodiment of the present invention provides a beer-taste beverage (first beer-taste beverage) in which the ratio of malt in the ingredients is 50% by mass or more and which satisfies at least one of the following (1) and (2). (1) The purine content, based on the total volume of the beer-taste beverage, is less than 0.5 mg / 100 mL, and the carbohydrate content, based on the total volume of the beer-taste beverage, is less than 0.5 g / 100 mL, calculated as 1 v / v% alcohol by volume. (2) The chromaticity is less than 4.0.

[0050] The first beer-taste beverage can be produced, for example, by the method for producing a fermented alcoholic beverage according to the present embodiment described above.

[0051] In the first beer-taste beverage, the ratio of malt in the raw materials may be, for example, 55% by mass or more, 60% by mass or more, 66% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, 99.9% by mass or more, or 99.99% by mass or more, or 50% by mass or more and 100% by mass or less, 50% by mass or more and 90% by mass or less, 50% by mass or more and 80% by mass or less, 50% by mass or more and 70% by mass or less, or 50% by mass or more and 66% by mass or less. In this specification, the ratio of malt in the raw materials refers to the ratio of the total weight of malt to the total weight of all raw materials used in the production of the beer-taste beverage other than water and hops.

[0052] In the first beer-taste beverage, the purine content, based on the total volume of the beer-taste beverage, may be less than 0.5 mg / 100 mL, 0.4 mg / 100 mL or less, 0.3 mg / 100 mL or less, 0.2 mg / 100 mL or less, 0.1 mg / 100 mL or less, 0.05 mg / 100 mL or less, 0.01 mg / 100 mL or less, 0.005 mg / 100 mL or less, or 0.003 mg / 100 mL or less.

[0053] In this specification, the content of purine is the total content of four purine bases, adenine, guanine, hypoxanthine and xanthine. The content of purine can be measured by high performance liquid chromatography (HPLC).

[0054] In the first beer-taste beverage, the carbohydrate content, based on the total volume of the beer-taste beverage, may be less than 0.5 g / 100 mL, 0.40 g / 100 mL or less, 0.30 g / 100 mL or less, 0.20 g / 100 mL or less, or 0.15 g / 100 mL or less, 0.10 g / 100 mL or less, 0.08 g / 100 mL or less, 0.05 g / 100 mL or less, 0.03 g / 100 mL or less, or 0.02 g / 100 mL or less, calculated as 1 v / v% alcohol by volume. The carbohydrate content of a first beer-taste beverage in which the ratio of malt in the raw materials is 50% by mass or more and 66% by mass or less may be, for example, 0.10 g / 100 mL or less, 0.08 g / 100 mL or less, 0.05 g / 100 mL or less, 0.03 g / 100 mL or less, or 0.02 g / 100 mL or less, calculated as 1 v / v% alcohol by volume, based on the total volume of the beer-taste beverage. The carbohydrate content of the first beer-taste beverage may be, for example, 0.001 g / 100 mL or more, or 0.01 g / 100 mL or more, calculated as 1 v / v% alcohol by volume, based on the total volume of the beer-taste beverage.

[0055] In this specification, carbohydrates refer to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176, 2003). Specifically, carbohydrates refer to food excluding protein, lipids, dietary fiber, ash, moisture and alcohol. The amount of carbohydrates in a food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, moisture and alcohol from the weight of the food. The amounts of protein, lipids, ash and moisture are measured by the methods set forth in the Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of moisture. Specifically, the amount of protein is measured by the modified Dumas method for quantifying total nitrogen (protein), the amount of lipids is measured by the ether extraction method, the chloroform-methanol mixture extraction method, the Gerber method, the acid decomposition method, or the Roese-Gottlieb method, the amount of ash is measured by the magnesium acetate addition ashing method, the direct ashing method, or the sulfuric acid addition ashing method, and the amounts of water and alcohol are measured by the Karl Fischer method, the drying aid method, the reduced pressure heat drying method, the normal pressure heat drying method, or the plastic film method. Of the total amount of water and alcohol, the amount of alcohol can be measured by the distillation-density (specific gravity) method, gas chromatography analysis method, oxidation method, etc., as described in the National Tax Agency's Specified Analysis Methods, National Tax Agency Instruction No. 6 of 2007.

[0056] The color of the first beer-taste beverage may be less than 4.0, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0.2 or less. There is no particular lower limit for the color of the first beer-taste beverage, but it may be, for example, 0.01 or more, or 0.1 or more.

[0057] Color can be measured by the method described in "8.8 Color, 8.8.2 Absorbance Method" in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0058] The first beer-taste beverage satisfies at least one of the above (1) and (2), and may also satisfy both.

[0059] The true extract content of the first beer-taste beverage may be, based on the first beer-taste beverage, 0.2g / 100mL or more, 0.5g / 100mL or more, 1.0g / 100mL or more, 1.5g / 100mL or more, 2.0g / 100mL or more, 2.5g / 100mL or more, or 3.0g / 100mL or more, and may be 8.0g / 100mL or less, 3.0g / 100mL or less, 2.5g / 100mL or less, 2.0g / 100mL or less, 1.5g / 100mL or less, 1.0g / 100mL or less, or 0.5g / 100mL or less. The true extract content of the first beer-taste beverage may be from 0.2 g / 100 mL to 3.0 g / 100 mL, or from 0.5 g / 100 mL to 1.5 g / 100 mL, based on the first beer-taste beverage.

[0060] As one embodiment of the present invention, there is provided a beer-taste beverage (second beer-taste beverage) in which the ratio of malt in the raw materials is equal to or greater than 25% by mass and less than 50% by mass, the color is less than 4.0, and at least one of the following (3) and (4) is satisfied. (3) The purine content is less than 0.5 mg / 100 mL, based on the total volume of the beer-flavored beverage. (4) The carbohydrate content is less than 0.5 g / 100 mL, calculated as 1 v / v% alcohol by volume, based on the total volume of the beer-flavored beverage.

[0061] The second beer-taste beverage can be produced, for example, by the method for producing a fermented alcoholic beverage according to the present embodiment described above.

[0062] In the second beer-taste beverage, the proportion of malt in the ingredients may be, for example, from 25% by mass to less than 50% by mass, from 25% by mass to 45% by mass, from 30% by mass to 45% by mass, or from 35% by mass to 45% by mass.

[0063] In the second beer-taste beverage, the purine content, based on the total volume of the beer-taste beverage, may be less than 0.5 mg / 100 mL, 0.4 mg / 100 mL or less, 0.3 mg / 100 mL or less, 0.2 mg / 100 mL or less, 0.1 mg / 100 mL or less, 0.05 mg / 100 mL or less, 0.01 mg / 100 mL or less, 0.005 mg / 100 mL or less, or 0.003 mg / 100 mL or less.

[0064] In the second beer-taste beverage, the carbohydrate content may be less than 0.5 g / 100 mL, 0.40 g / 100 mL or less, 0.30 g / 100 mL or less, 0.20 g / 100 mL or less, 0.10 g / 100 mL or less, 0.08 g / 100 mL or less, 0.05 g / 100 mL or less, 0.03 g / 100 mL or less, or 0.02 g / 100 mL, calculated as 1 v / v% alcohol by volume, based on the total volume of the beer-taste beverage. In the second beer-taste beverage, the carbohydrate content may be, for example, 0.001 g / 100 mL or more, or 0.01 g / 100 mL or more, calculated as 1 v / v% alcohol by volume, based on the total volume of the beer-taste beverage.

[0065] The color of the second beer-taste beverage may be less than 4.0, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0.2 or less. There is no particular lower limit for the color of the second beer-taste beverage, but it may be, for example, 0.01 or more, or 0.1 or more.

[0066] The second beer-taste beverage satisfies at least one of the above (3) and (4), and may also satisfy both.

[0067] The true extract content of the second beer-taste beverage may be, based on the second beer-taste beverage, 0.2g / 100mL or more, 0.5g / 100mL or more, 1.0g / 100mL or more, 1.5g / 100mL or more, 2.0g / 100mL or more, 2.5g / 100mL or more, or 3.0g / 100mL or more, and may be 8.0g / 100mL or less, 3.0g / 100mL or less, 2.5g / 100mL or less, 2.0g / 100mL or less, 1.5g / 100mL or less, 1.0g / 100mL or less, or 0.5g / 100mL or less. The true extract content of the second beer-taste beverage may be from 0.2 g / 100 mL to 3.0 g / 100 mL, or from 0.5 g / 100 mL to 1.0 g / 100 mL, based on the content of the first beer-taste beverage.

[0068] One embodiment of the present invention provides a wine-taste beverage that has an absorbance at 420 nm of 1.8 or less and satisfies the following (5). (5) The purine content is less than 0.5 mg / 100 mL, based on the total volume of the wine-flavored beverage, and the carbohydrate content is less than 0.5 g / 100 mL, calculated based on 1 v / v% alcohol content, based on the total volume of the wine-flavored beverage.

[0069] A wine-taste beverage can be produced, for example, by the method for producing a fermented alcoholic beverage according to the present embodiment described above.

[0070] The purine content in a wine-flavored beverage is less than 0.5 mg / 100 mL, and may be 0.4 mg / 100 mL or less, 0.3 mg / 100 mL or less, or 0.2 mg / 100 mL or less, and may be 0.01 mg / 100 mL or more, based on the total volume of the wine-flavored beverage.

[0071] In a wine-taste beverage, the carbohydrate content is less than 0.5 g / 100 mL, calculated as 1 v / v% alcohol by volume, based on the total volume of the wine-taste beverage, and may be 0.40 g / 100 mL or less, 0.30 g / 100 mL or less, 0.20 g / 100 mL or less, 0.10 g / 100 mL or less, 0.08 g / 100 mL or less, 0.05 g / 100 mL or less, 0.03 g / 100 mL or less, or 0.02 g / 100 mL or less. In a wine-taste beverage, the carbohydrate content may be, for example, 0.01 g / 100 mL or more, 0.1 g / 100 mL or more, or 0.3 g / 100 mL or more, calculated as 1 v / v% alcohol by volume, based on the total volume of the wine-taste beverage.

[0072] The absorbance at 420 nm of the wine-taste beverage is 1.8 or less, and may be 1.5 or less, 1.0 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0.2 or less. The absorbance at 420 nm of the wine-taste beverage may be, for example, 0.01 or more, or 0.1 or more.

[0073] The absorbance at 530 nm of the wine-taste beverage is 2.3 or less, and may be 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0.2 or less. The absorbance at 530 nm of the wine-taste beverage may be, for example, 0.01 or more, or 0.1 or more.

[0074] The absorbance at 420 nm and the absorbance at 530 nm of a wine-taste beverage can be measured by the method described in the Examples below.

[0075] The content of the true extract in the wine-taste beverage may be 0.2 g / 100 mL or more, 1.0 g / 100 mL or more, 1.5 g / 100 mL or more, 2.0 g / 100 mL or more, 2.5 g / 100 mL or more, or 3.0 g / 100 mL or more, and may be 8.0 g / 100 mL or less, 6.0 g / 100 mL or less, 4.0 g / 100 mL or less, 3.0 g / 100 mL or less, 2.5 g / 100 mL or less, or 2.0 g / 100 mL or less. The content of the true extract in the wine-taste beverage may be 1.0 g / 100 mL or more and 8.0 g / 100 mL or less, 1.5 g / 100 mL or more and 6.0 g / 100 mL or less, or 2.0 g / 100 mL or more and 6.0 g / 100 mL or less, based on the wine-taste beverage.

[0076] The fermented alcoholic beverage according to this embodiment may contain additives such as acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, and the like that are typically added to beverages.

[0077] The fermented alcoholic beverage according to this embodiment (e.g., the above-mentioned beer-taste beverage or wine-taste beverage) may not contain water-soluble dietary fiber. Examples of water-soluble dietary fiber include resistant dextrin, resistant glucan, and polydextrose.

[0078] The fermented alcoholic beverage according to the present embodiment may be either non-sparkling or sparkling. Here, the term "non-sparkling" refers to a beverage having a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming is when the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be acceptable.

[0079] The fermented alcoholic beverage according to this embodiment can be provided in a container. The container may be any container that can be sealed, and so-called can containers or barrel containers made of metal (such as aluminum or steel) may be used. The container may also be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any container currently in circulation may be used. Note that it is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time. EXAMPLES

[0080] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0081] [Test Example 1: Production and Evaluation of Beer-Taste Beverage] (Production Example 1: Production of a beer-flavored beverage with a malt ratio of 100% by mass) Malt (milled barley malt) and water were added to a brewing tank, and a saccharified liquid was produced according to a conventional method. The resulting saccharified liquid was filtered to obtain wort. Hops were added to the wort, and the mixture was boiled, and the precipitate was separated and removed, followed by cooling to obtain a pre-fermentation liquid (cold wort). Beer yeast (bottom fermenting yeast) was added to the pre-fermentation liquid, and fermented for a predetermined period of time (fermentation process).

[0082] The obtained fermented liquid was allowed to stand to obtain a base beverage ingredient. Next, activated carbon was added to the beverage ingredient. The amount of activated carbon used was 5 parts by mass per 100 parts by mass of the beverage ingredient. The beverage ingredient to which the activated carbon was added was stirred for 16 hours at a temperature of 3°C, thereby carrying out an activated carbon treatment. Thereafter, the activated carbon was removed by filtration, and 5 parts by mass of activated carbon was added to the solution obtained by the removal of the activated carbon, per 100 parts by mass of the beverage ingredient, and the solution was stirred for 16 hours at a temperature of 3°C, thereby carrying out an activated carbon treatment. The solution after the activated carbon treatment was filtered to obtain a beer-taste beverage in which the ratio of malt in the ingredients was 100% by mass. This was used as the fermented alcoholic beverage of Example 1. The fermented liquid after standing (base beverage ingredient) was used as the fermented alcoholic beverage of Comparative Example 1.

[0083] The raw material of the activated carbon used was wood powder, with an average pore diameter of 2.0-5.0 nm, a pore volume of 1.0-2.0 mL / g, an average particle size of 30-60 μm, and a specific surface area of ​​1000-2000 m. 2 / g.

[0084] (Production Example 2: Production of beer-flavored beverage with 65% malt ratio) A fermented liquid (base beverage ingredient) after standing was obtained in the same manner as in Production Example 1, except that malt and sugars were used as ingredients and the ratio of malt in the ingredients was changed to 65% by mass. Next, activated carbon was added to the beverage ingredient. The amount of activated carbon used was 5 parts by mass per 100 parts by mass of the beverage ingredient. The beverage ingredient to which activated carbon was added was stirred for 16 hours at a temperature of 3°C, thereby carrying out activated carbon treatment. Thereafter, 5 parts by mass of activated carbon per 100 parts by mass of the beverage ingredient was added to the solution obtained by removing the activated carbon by filtration, and the solution was stirred for 16 hours at a temperature of 3°C, thereby carrying out activated carbon treatment. The solution after the activated carbon treatment was filtered to obtain a beer-taste beverage in which the ratio of malt in the ingredients was 65% by mass. This was the fermented alcoholic beverage of Example 2, and the base beverage ingredient was the fermented alcoholic beverage of Comparative Example 2.

[0085] (Production Example 3: Production of beer-flavored beverage with malt ratio of 40% by mass) A fermented liquid (base beverage ingredient) after standing was obtained in the same manner as in Production Example 1, except that malt and sugars were used as the raw materials and the ratio of malt in the raw materials was changed to 40 mass%. Then, activated carbon was added to the beverage ingredient. 5 parts by mass of activated carbon was used per 100 parts by mass of the beverage ingredient. The beverage ingredient to which activated carbon was added was stirred for 16 hours at a temperature of 3°C, thereby carrying out activated carbon treatment. The solution after activated carbon treatment was filtered to obtain a beer-taste beverage in which the ratio of malt in the raw materials was 40 mass%. This was the fermented alcoholic beverage of Example 3, and the base beverage ingredient was the fermented alcoholic beverage of Comparative Example 3.

[0086] (Production Example 4: Production of beer-flavored beverage using commercially available beer) A commercially available beer (ratio of malt in the raw material: 100% by mass) was used as the base beverage raw material. This beverage raw material was treated with activated carbon in the same manner as in Production Example 1. As a result, a beer-taste beverage in which the ratio of malt in the raw material was 100% by mass was obtained. This was designated as the fermented alcoholic beverage of Example 4, and the base beverage raw material was designated as the fermented alcoholic beverage of Comparative Example 4.

[0087] (Analysis and evaluation of beer-flavored beverages) The alcohol content of the fermented alcoholic beverages (beer-taste beverages) of Examples 1 to 4 and Comparative Examples 1 to 4 was measured using an alcoholizer. The color, purine content, carbohydrate content, and true extract content of the fermented alcoholic beverages (beer-taste beverages) of Examples 1 to 4 and Comparative Examples 1 to 4 were measured using the methods described above. The results are shown in Table 1.

[0088] When observing the appearance of a fermented alcoholic beverage, if it is transparent, has no particular color, and has the same appearance as water, it is evaluated as colorless and transparent. The quantification limit of the method for measuring the purine content used in this test is 0.0020 mg / 100 mL.

[0089] [Table 1]

[0090] When treated with activated charcoal, the solution became colorless and transparent, and the sugar and purine contents were significantly reduced.

[0091] [Test Example 2: Production and evaluation of wine-flavored beverages] (Production and evaluation of wine-flavored beverages using red wine) A commercially available red wine was used as the base beverage ingredient. This beverage ingredient was treated with activated carbon in the same manner as in Production Example 1 to obtain a wine-flavored beverage. This was used as the fermented alcoholic beverage of Example 5, and the base beverage ingredient was used as the fermented alcoholic beverage of Comparative Example 5.

[0092] The purine content and carbohydrate content of the fermented alcoholic beverages (wine-taste beverages) of Example 5 and Comparative Example 5 were measured by the methods described above. The absorbance at 420 nm and the absorbance at 530 nm of the fermented alcoholic beverages (wine-taste beverages) of Example 5 and Comparative Example 5 were measured. The absorbance was measured according to the method described in "9-11 Color Degree" of the National Tax Agency's Specified Analytical Methods (Revised National Tax Agency Ordinance No. 6 of 2007). The results are shown in Table 2.

[0093] [Table 2]

[0094] The wine-flavored beverage made using red wine was also shown to be colorless and transparent, with reduced sugar and purine content.

[0095] (Production and evaluation of wine-flavored beverages using white wine) A commercially available white wine was used as the base beverage ingredient. This beverage ingredient was treated with activated carbon in the same manner as in Production Example 1 to obtain a wine-flavored beverage. This was used as the fermented alcoholic beverage of Example 6, and the base beverage ingredient was used as the fermented alcoholic beverage of Comparative Example 6. The true extract content of the fermented alcoholic beverage of Example 6 was 4.90 g / 100 mL, and the true extract content of the fermented alcoholic beverage of Comparative Example 6 was 5.80 g / 100 mL.

[0096] The absorbance at 420 nm, purine content, and carbohydrate content of the fermented alcoholic beverage were measured in the same manner as in Example 5.

[0097] The purine content of the fermented alcohol-flavored beverage (white wine-flavored beverage) of Comparative Example 6 was 0.88 mg / 100 mL, whereas the purine content of the fermented alcohol-flavored beverage (white wine-flavored beverage) of Example 6 was less than 0.0020 mg / 100 mL (below the detection limit). The carbohydrate content of the fermented alcohol-flavored beverage (white wine-flavored beverage) of Comparative Example 6 was 5.5 g / 100 mL, whereas the carbohydrate content of the fermented alcohol-flavored beverage (white wine-flavored beverage) of Example 6 was 4.62 g / 100 mL. These results confirmed that the purine content and carbohydrate content were reduced even in a wine-flavored beverage that uses white wine as a beverage ingredient.

Claims

[Claim 1] The ratio of malt in the raw material is 50% by mass or more, A beer-flavored beverage that satisfies at least one of the following (1) and (2). (1) The purine content is less than 0.5 mg / 100 mL, based on the total volume of the beer-flavored beverage, and the carbohydrate content is less than 0.5 g / 100 mL, calculated based on 1 v / v % alcohol content, based on the total volume of the beer-flavored beverage. (2) The chromaticity is less than 4.0.

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