Alcoholic beverages with suppressed discoloration over time

Abstract

To provide an alcoholic beverage containing citrus juice that exhibits suppressed discoloration over time. [Solution] An alcoholic beverage having an alcohol concentration of 2-15 v / v%, comprising a solid-liquid separation liquid composition of a mixture of cloudy citrus fruit juice and ethanol.

Description

Technical Field

[0001] The present invention relates to an alcoholic beverage with suppressed discoloration over time.

Background Art

[0002] The squeezed juice of fruits is called cloudy juice, and in the case of citrus fruits, solids such as pulp derived from the fruits are mixed. These solids have a unique texture and may cause aggregation and precipitation, and these characteristics are recognized as unfavorable depending on the use of the juice.

[0003] As a juice that solves this problem, there has conventionally been a so-called clear juice obtained by subjecting cloudy juice to enzyme treatment or solid-liquid separation treatment to reduce the solid content. However, alcoholic beverages prepared using these clear juices often have a problem that the color tone changes as deterioration progresses during storage.

[0004] On the other hand, for example, Patent Document 1 discloses a method for suppressing color tone deterioration of a container-packed beverage containing juice for heated sales, which contains juice, sucrose, and maltose. However, the existing methods for suppressing color tone deterioration of alcoholic beverages containing juice are not always sufficiently effective, and the development of a more excellent method for suppressing color tone deterioration of alcoholic beverages containing juice is required.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

[0006] The inventors of the present invention have found that when an alcoholic beverage is produced using citrus juice prepared by a specific production method, discoloration of the alcoholic beverage over time is suppressed as compared with the case of using general citrus clear juice. The present invention is based on this finding.

[0007] Therefore, the present invention aims to provide an alcoholic beverage in which discoloration over time is suppressed.

[0008] The present invention provides the following inventions. (1) An alcoholic beverage having an alcohol concentration of 2 to 15 v / v%, comprising a solid-liquid separation liquid composition of a mixture of cloudy citrus fruit juice and ethanol. (2) An alcoholic beverage as described in (1), having an alcohol concentration of 2-9 v / v%. (3) The alcoholic beverage according to (1) or (2), wherein the citrus fruit is grapefruit. (4) A method for manufacturing alcoholic beverages, A step of mixing a solid-liquid separation liquid composition of a mixture of cloudy citrus fruit juice and ethanol with water, and A method comprising the step of adjusting the alcohol concentration of the alcoholic beverage to 2 to 15 v / v%. (5) A method for suppressing discoloration of alcoholic beverages over time, A method comprising the step of mixing a solid-liquid separation treatment liquid composition of a mixture of turbid citrus fruit juice and ethanol with water.

[0009] According to the present invention, an alcoholic beverage in which discoloration over time is suppressed is provided. Specific description of the invention

[0010] According to one aspect of the present invention, an alcoholic beverage is provided comprising a solid-liquid separation liquid composition of a mixture of turbid citrus fruit juice and ethanol. The alcohol concentration of this alcoholic beverage is 2 to 15 v / v%.

[0011] In this specification, "alcoholic beverage" means a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act.

[0012] The "solid-liquid separation treatment liquid composition of a mixture of turbid citrus fruit juice and ethanol" in the present invention contains 1 v / v% or more of ethanol. It is prepared by mixing ethanol with turbid citrus fruit juice to create a fruit juice-ethanol mixture, and then performing a solid-liquid separation treatment on the fruit juice-ethanol mixture. Therefore, the "solid-liquid separation treatment liquid composition of a mixture of turbid citrus fruit juice and ethanol" in the present invention is a liquid composition obtained by performing a solid-liquid separation treatment on a mixture of turbid citrus fruit juice and ethanol.

[0013] The citrus fruit used as the raw material for the "solid-liquid separation treatment liquid composition of a mixture of cloudy citrus fruit juice and ethanol" in the present invention can be any type of citrus fruit, and can be appropriately selected by those skilled in the art according to the flavor of the alcoholic beverage to be produced. Therefore, the type of citrus fruit is not particularly limited, but for example, lemon, grapefruit, orange, mandarin orange, yuzu, kumquat, kabosu, sudachi, shikwasa, lime, citron, bush citrus, etc., which are easily used as raw materials for alcoholic beverages, are preferred, more preferably lemon and grapefruit, and even more preferably grapefruit, such as white grapefruit or red grapefruit.

[0014] The cloudy citrus fruit juice is the juice extracted from citrus fruits and contains solid matter such as pulp derived from the fruit. The cloudy citrus fruit juice used as a raw material for the "solid-liquid separation treatment liquid composition of a mixture of cloudy citrus fruit juice and ethanol" in the present invention may be citrus fruit juice, its concentrate, or its dilution, but is preferably concentrated cloudy juice. Here, the cloudy citrus fruit juice mixed with ethanol may be in the form of a mixture with clear citrus fruit juice. In other words, in the "solid-liquid separation treatment liquid composition of a mixture of cloudy citrus fruit juice and ethanol" in the present invention, it is sufficient that the liquid containing the cloudy juice is adjusted to a predetermined ethanol concentration, and even if clear juice is present in this liquid, it is sufficient that the ethanol concentration is within a predetermined range.

[0015] The ethanol used as a raw material for the "solid-liquid separation treatment liquid composition of a mixture of cloudy citrus fruit juice and ethanol" in the present invention may be any ethanol suitable for food use, such as industrial alcohol or alcoholic beverages. As ethanol, for example, alcoholic beverages can be suitably used, and as alcoholic beverages, for example, distilled spirits, spirits, and liqueurs are good, and vodka can be used.

[0016] When adding ethanol to cloudy fruit juice at a predetermined concentration, the predetermined amount of ethanol may be added to the cloudy fruit juice, and water may be added to this mixture as needed; or the ethanol may be diluted with water beforehand and this dilution added to the cloudy fruit juice; or water may be added to the cloudy fruit juice beforehand and the required amount of ethanol may be added to it; or ethanol and water may be added to the cloudy fruit juice simultaneously. Furthermore, after adding ethanol to the cloudy fruit juice, a mixing operation may be performed before the next solid-liquid separation treatment to ensure thorough mixing. Such a mixing operation can be carried out by means known in the art, such as using a stirring blade, bubbling, a static mixer, or circulation in piping.

[0017] The lower limit of the ethanol concentration in the "mixture of cloudy citrus fruit juice and ethanol" according to the present invention, obtained by adding ethanol to cloudy citrus fruit juice, is 1 v / v%, preferably 2.5 v / v%, more preferably 5 v / v%, even more preferably 10 v / v%, even more preferably 15 v / v%, even more preferably 25 v / v%, and even more preferably 35 v / v%. As for the upper limit, the ethanol concentration in the mixture is preferably less than 100 v / v%, more preferably 80 v / v% or less, even more preferably 75 v / v% or less, even more preferably 65 v / v% or less, and even more preferably 55 v / v% or less. According to one preferred embodiment of the present invention, the ethanol concentration in the "mixture of cloudy citrus fruit juice and ethanol" according to the present invention is 1 to 80 v / v%, preferably 15 to 75 v / v%, and more preferably 35 to 55 v / v%.

[0018] The solid-liquid separation treatment performed in the preparation of the "solid-liquid separation treatment liquid composition of a mixture of turbid citrus fruit juice and ethanol" in the present invention may be any treatment that can reduce the solid content concentration in the "mixture of turbid citrus fruit juice and ethanol" in the present invention. Examples of such treatments include centrifugation, filtration, and decantation, with centrifugation or filtration being preferred, and centrifugation more preferred. For example, if centrifugation is performed as the solid-liquid separation treatment, the "solid-liquid separation treatment liquid composition of a mixture of turbid citrus fruit juice and ethanol" in the present invention can be the liquid portion (supernatant) obtained by centrifugation of the mixture of turbid citrus fruit juice and ethanol. If filtration is performed as the solid-liquid separation treatment, the "solid-liquid separation treatment liquid composition of a mixture of turbid citrus fruit juice and ethanol" in the present invention can be the filtrate obtained by filtering the mixture of turbid citrus fruit juice and ethanol.

[0019] The time from the start of contact between ethanol and fruit juice to the start of solid-liquid separation is not particularly limited, but is preferably 150 hours or less, more preferably 120 hours or less, and even more preferably 1440 minutes (24 hours) or less. Also, the time from the start of contact between ethanol and fruit juice to the start of solid-liquid separation is not particularly limited, but is preferably 1 second or more, more preferably 1 minute or more, and even more preferably 10 minutes or more.

[0020] The temperature of the fruit juice-ethanol mixture from the start of contact between ethanol and fruit juice to the start of solid-liquid separation is not particularly limited, but is preferably 0 to 60°C, more preferably 0 to 50°C, even more preferably 0 to 40°C, and still more preferably 1 to 40°C.

[0021] The "solid-liquid separation treatment liquid composition of a mixture of cloudy citrus fruit juice and ethanol" in the present invention is clear and maintains the characteristic citrus fruit flavor of the cloudy citrus fruit juice.

[0022] The lower limit of the median diameter of the particles present in the "liquid composition for solid-liquid separation treatment of a mixture of cloudy citrus fruit juice and ethanol" in the present invention is preferably 0.1 μm, more preferably 0.5 μm, still more preferably 1.0 μm, still more preferably 5.0 μm, still more preferably 10 μm, still more preferably 20 μm, and still more preferably 30 μm. Further, the upper limit of the median diameter of the particles present in the "liquid composition for solid-liquid separation treatment of a mixture of cloudy citrus fruit juice and ethanol" in the present invention is preferably 1000 μm, more preferably 750 μm, still more preferably 600 μm, still more preferably 200 μm, and still more preferably 100 μm. The median diameter can be measured by the laser diffraction / scattering method. As the refractive index, 1.60 - 0.10i can be selected.

[0023] The turbidity of the "liquid composition for solid-liquid separation treatment of a mixture of cloudy citrus fruit juice and ethanol" in the present invention is preferably 500 ntu or less, more preferably 400 ntu or less, still more preferably 250 ntu or less, still more preferably 100 ntu or less, and still more preferably 50 ntu or less. The turbidity can be measured by the transmitted light measurement method.

[0024] The lower limit of the Brix value of the "liquid composition for solid-liquid separation treatment of a mixture of cloudy citrus fruit juice and ethanol" in the present invention is preferably 5°, more preferably 10°, still more preferably 15°, and still more preferably 20°. Further, the upper limit of the Brix value of the "liquid composition for solid-liquid separation treatment of a mixture of cloudy citrus fruit juice and ethanol" in the present invention is preferably 200°, more preferably 100°, and still more preferably 50°.

[0025] In this specification, the Brix value is an index representing the total concentration of soluble solids (such as sugar, protein, peptide, etc.) contained in a solution, and is a value obtained by converting the refractive index of the solution measured at 20°C into mass / mass% of a pure sucrose solution using the conversion table of ICUMSA (International Commission for Uniform Methods of Sugar Analysis). The measurement of the refractive index at 20°C can be performed using a commercially available refractometer for sugar (e.g., Atago RX-5000 (manufactured by Atago Co., Ltd.)).

[0026] The alcoholic beverage of the present invention is imparted with a citrus-like flavor without increasing turbidity by the "liquid composition of the solid-liquid separation treatment of the mixture of cloudy juice of citrus fruits and ethanol". The content of the "liquid composition of the solid-liquid separation treatment of the mixture of cloudy juice of citrus fruits and ethanol" in the alcoholic beverage of the present invention is not particularly limited as long as the alcohol concentration in the alcoholic beverage of the present invention is within the range of 2 to 15 v / v%, and is appropriately determined by those skilled in the art according to the type of the alcoholic beverage and the intensity of the desired flavor.

[0027] The lower limit value of the alcohol concentration in the alcoholic beverage of the present invention is not particularly limited, but can be 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more, 6 v / v% or more, 7 v / v% or more, 8 v / v% or more, 9 v / v% or more, 10 v / v% or more, etc. Also, the upper limit value is not particularly limited, but can be 15 v / v% or less, 14 v / v% or less, 13 v / v% or less, 12 v / v% or less, 11 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, etc. According to one preferred embodiment of the present invention, the alcohol concentration in the alcoholic beverage of the present invention is 2 to 12 v / v%, preferably 2 to 9 v / v%, and more preferably 3 to 6 v / v%. <老实说,我不太清楚你提到的“< >”标签具体是什么意思,在专利文本翻译中,通常会保留这些特殊标签不变。如果你能提供更多关于这些标签的信息,我可以更好地帮助你。

[0028] The alcohol concentration in the alcoholic beverage of the present invention may be adjusted by adjusting the content of the "solid-liquid separation liquid composition of a mixture of turbid citrus fruit juice and ethanol," as well as by adding an ethanol-containing material whose safety as a food product has been confirmed. As the ethanol-containing material, raw material alcohol or distilled spirits can be used, and preferred examples of distilled spirits include vodka, shochu, tequila, rum, gin, and whiskey. One type of alcohol raw material may be used alone, or two or more types may be used in combination.

[0029] The alcoholic beverage of the present invention can be a carbonated beverage, in which carbon dioxide is injected under pressure. The carbon dioxide pressure can be adjusted as appropriate according to preference, for example, within the range of 0.05 to 0.30 MPa (gas pressure at 20°C).

[0030] The pH of the alcoholic beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.5 to 4.5, and more preferably 2.5 to 4.0. The pH of the beverage can be easily measured using a commercially available pH meter.

[0031] The extract content in the alcoholic beverage of the present invention is not particularly limited, but is, for example, 1.0 to 10.0 degrees, preferably 2.0 to 8.0 degrees, and more preferably 3.0 to 6.0 degrees, relative to the total volume of the alcoholic beverage. Here, "extract content" refers to non-volatile components as defined in the Japanese Liquor Tax Law, and is defined as the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15°C. The extract content in the beverage can be measured using the analytical method prescribed by the National Tax Agency of Japan. In this specification, the extract content is expressed as a percentage (in degrees) of the weight in a predetermined volume of alcoholic beverage.

[0032] The alcoholic beverage of the present invention may be an alcoholic beverage with an adjusted sugar concentration. For example, the sugar concentration of the alcoholic beverage of the present invention may be 1.0 g / 100 mL or less, preferably less than 1.0 g / 100 mL, more preferably 0.5 g / 100 mL or less, and even more preferably less than 0.5 g / 100 mL. In one embodiment of the present invention, the sugar concentration of the alcoholic beverage of the present invention may be less than 0.5 g / 100 mL, which corresponds to "sugar-free" as defined by the Food Labeling Standards of the Consumer Affairs Agency of Japan. The sugar concentration in the alcoholic beverage can be measured by methods well known to those skilled in the art, such as gas chromatography or HPLC.

[0033] The alcoholic beverage of the present invention may contain other components used in the manufacture of beverages. Such other components may include, for example, sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar, sugar alcohols, high-intensity sweeteners, etc.), acidulants (e.g., citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, or salts thereof, etc.), colorants, food additives (e.g., foaming and foam retention enhancers, bittering agents, preservatives, antioxidants, thickening and stabilizing agents, emulsifiers, dietary fiber, pH adjusters, etc.) as appropriate.

[0034] The alcoholic beverage of the present invention can be provided as a packaged beverage. The container used for the alcoholic beverage of the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0035] The alcoholic beverage of the present invention is a beverage in which discoloration over time is suppressed.

[0036] In this specification, discoloration over time means that the color of an alcoholic beverage changes compared to before a certain period of time has passed at room temperature. In this specification, "room temperature" is approximately 15 to 30°C, and can be, for example, 25°C. In this specification, "certain period of time" is not particularly limited, but can be, for example, 3 months, 6 months, 9 months, 12 months, 24 months, 36 months, etc. Note that passing a certain period of time at room temperature can be replaced by any other condition that can have the same effect on the alcoholic beverage as passing a certain period of time at room temperature. For example, passing a certain period of time at 50°C for 16 days can be considered equivalent to passing a certain period of time at 25°C for 12 months, and passing a certain period of time at 50°C for 24 days can be considered equivalent to passing a certain period of time at 25°C for 18 months.

[0037] In the present invention, the method for evaluating discoloration over time is not particularly limited. For example, it may be performed by comparing the color of an alcoholic beverage immediately after preparation or an alcoholic beverage considered to be in a similar state (for example, an alcoholic beverage immediately after preparation stored in a refrigerator (for example, around 4°C)) with the color of the alcoholic beverage after a certain period of time has passed at room temperature. This comparison can be performed, for example, by visual inspection (sensory evaluation), measurement of L*a*b* using reflectance with a spectrophotometer, etc. Here, in the L*a*b* color system, lightness is represented by L*, and chromaticity, which represents hue and saturation, is represented by a*b*. a*b* each indicates the direction of color, with a* representing the red (+)-green (-) direction and b* representing the yellow (+)-blue (-) direction.

[0038] In this invention, "discoloration" of an alcoholic beverage means that at least one of its lightness, saturation, and hue changes over time.

[0039] According to one preferred embodiment of the present invention, in the present invention, "discoloration" of an alcoholic beverage includes a change in chromaticity (hue and saturation) over time.

[0040] The alcoholic beverage of the present invention has a small absolute value of (Δb / Δa) obtained by subtracting the a and b values ​​of the beverage immediately after preparation from the a and b values ​​of the beverage after it has been stored at room temperature for a certain period (e.g., 12 months at 25°C, 18 months at 25°C, etc.), and then dividing the calculated Δb by Δa. This means that the discoloration of the alcoholic beverage is small. An alcoholic beverage with a small absolute value of Δb / Δa can maintain the liquid color it had immediately after preparation. For example, if the absolute value of Δb / Δa is 6.5 or less, the degree of color change of the alcoholic beverage becomes extremely small.

[0041] The L value of the alcoholic beverage of the present invention is not particularly limited, but can be, for example, 80 or higher, preferably 90 or higher, and more preferably 95 or higher.

[0042] Another aspect of the present invention provides a method for producing an alcoholic beverage. This method comprises the steps of mixing a solid-liquid separation liquid composition of a mixture of turbid citrus fruit juice and ethanol with water, and adjusting the alcohol concentration of the alcoholic beverage to 2-15 v / v%. The method for producing an alcoholic beverage of the present invention may also include the step of adding the other components mentioned above, and the timing of this step is not particularly limited.

[0043] Another aspect of the present invention provides a method for suppressing the discoloration of alcoholic beverages over time. This method comprises the step of mixing a solid-liquid separation liquid composition of a mixture of turbid citrus fruit juice and ethanol with water. [Examples]

[0044] The present invention will be specifically described based on the following embodiments, but the present invention is not limited to these embodiments.

[0045] Test Example 1: Preparation of a liquid composition obtained by solid-liquid separation treatment of a mixture of turbid citrus fruit juice and ethanol. Water and ethanol were added to cloudy concentrated red grapefruit juice to achieve an ethanol concentration of 42%, and the mixture was mixed for 5 minutes. The mixture was then centrifuged at 1000G for 10 minutes. After centrifugation, the supernatant was collected to prepare a solid-liquid separated liquid composition of the citrus fruit cloudy juice and ethanol mixture.

[0046] Preparation of beverage samples As described above, the solid-liquid separation treatment liquid composition, or a substitute such as clear red grapefruit juice, liquid sugar, acidulant, raw alcohol, water, and carbonated water, was mixed to prepare beverage samples for Example 1 and Comparative Example 1, as shown in Table 1 below. In both Example 1 and Comparative Example 1, the proportion of carbonated water used in the total beverage (volume of carbonated water relative to the total volume of the beverage) was approximately the same. [Table 1]

[0047] Appearance evaluation Sensory evaluation of the change in appearance (discoloration) of beverage samples from Example 1 and Comparative Example 1 was performed on samples stored at 50°C for 24 days and on samples stored refrigerated immediately after preparation (control sample). The sensory evaluation was conducted by nine trained panelists, who assigned scores based on a five-point scale (in 1-point increments) as shown in Table 2 below, and the scores were averaged.

[0048] Prior to the sensory evaluation, the panelists discussed and agreed on the visual appearance evaluation. They compared the color of the beverage sample after storage with the control product, assigning a score of "5 points" if they perceived a significant change in liquid color, and "1 point" if they did not perceive any change in liquid color, ensuring that each panelist had a common understanding.

[0049] [Table 2]

[0050] The results showed that the beverage sample from Example 1 showed less change in appearance than the beverage sample from Comparative Example 1 (Comparative Example 1: 1.7, Example 1: 1.5).

[0051] Test Example 2: Preparation of a liquid composition obtained by solid-liquid separation treatment of a mixture of turbid citrus fruit juice and ethanol. For the cloudy concentrated juice mixture of white grapefruit and red grapefruit, a solid-liquid separation treatment liquid composition of the cloudy citrus fruit juice and ethanol was prepared, similar to Test Example 1.

[0052] Preparation of beverage samples As described above, the solid-liquid separation treatment liquid composition, or a substitute of a clear mixed fruit juice of white and red grapefruit, liquid sugar, acidulant, raw alcohol, water, and carbonated water, was mixed to prepare beverage samples for Examples 2-3 and Comparative Examples 2-3, as shown in Table 3 below. The beverage samples for Examples 2-3 and Comparative Examples 2-3 all had approximately the same proportion of carbonated water relative to the total volume of the beverage (volume of carbonated water relative to the total volume of the beverage). [Table 3]

[0053] Color difference measurement test Beverage samples from Examples 2-3 and Comparative Examples 2-3 were stored at a temperature of 50°C for 16 days. L*a*b* was measured for each beverage sample before and after storage using a Konica Minolta CM-5 spectrophotometer.

[0054] The values ​​Δa and Δb were calculated by subtracting the a and b values ​​of each beverage sample immediately after preparation from the a and b values ​​of each beverage sample after placing them under the above conditions, and the absolute value of Δb divided by Δa (Δb / Δa) was determined. The results are shown in Table 4.

[0055] [Table 4]

[0056] The results showed that the absolute value of Δb / Δa for the beverage sample in Example 2 was smaller than that of the beverage sample in Comparative Example 2, and that the absolute value of Δb / Δa for the beverage sample in Example 3 was smaller than that of the beverage sample in Comparative Example 3. When the absolute value of Δb / Δa is 6.5 or less, the degree of color change of the alcoholic beverage becomes extremely small.

[0057] Furthermore, the L value of the beverage sample in Example 2 was 99.78 immediately after preparation and 99.75 after 16 days of storage at a temperature of 50°C. Similarly, the L value of the beverage sample in Example 3 was 99.56 immediately after preparation and 99.60 after 16 days of storage at a temperature of 50°C. This indicates that the alcoholic beverage of the present invention exhibits a high L value, and that this high L value is maintained over time.

[0058] Appearance evaluation Sensory evaluation of the change in appearance (discoloration) was performed on the beverage samples of Example 3 and Comparative Example 3 after storage at 50°C for 16 days, and on the sample stored under refrigeration immediately after preparation (control sample). The sensory evaluation was conducted by five trained panelists, and evaluation was performed using a five-point scale as shown in Table 3, with panelist consultation as in Test Example 1. The results showed that the beverage sample of Example 3 showed less change in appearance than the beverage sample of Comparative Example 3 (Comparative Example 3: 1.8, Example 3: 1.7).

[0059] Even when using a cloudy, concentrated juice mixture of white and red grapefruit, minimal changes in appearance were observed, demonstrating that the effect is consistent regardless of the type of grapefruit juice used.

Claims

1. An alcoholic beverage having an alcohol concentration of 2 to 15 v / v%, comprising a solid-liquid separation liquid composition of a mixture of cloudy citrus fruit juice and ethanol.

2. The alcoholic beverage according to claim 1, wherein the alcohol concentration is 2 to 9 v / v%.

3. The alcoholic beverage according to claim 1, wherein the citrus fruit is grapefruit.

4. A method for manufacturing alcoholic beverages, A step of mixing a solid-liquid separation liquid composition of a mixture of cloudy citrus fruit juice and ethanol with water, and A method comprising the step of adjusting the alcohol concentration of the alcoholic beverage to 2 to 15 v / v%.

5. A method for suppressing the discoloration of alcoholic beverages over time, A method comprising the step of mixing a solid-liquid separation treatment liquid composition of a mixture of turbid citrus fruit juice and ethanol with water.

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