Fermented alcoholic beverage, method for producing a red fermented alcoholic beverage, and method for changing the color of a fermented alcoholic beverage

Abstract

To provide a fermented alcoholic beverage that has an excellent flavor even if anthocyanin is contained.SOLUTION: Provided is an alcoholic beverage in which a plant raw material containing blue anthocyanin is contained as a raw material. A plant raw material containing at least one selected from butterfly pea raw material, corn flour raw material and blue mallow raw material can be used as the plant raw material containing blue anthocyanin. The contained amount of anthocyanin preferably is 1.0 ppm or more for the total amount of fermented alcoholic beverage. Preferably, the contained amount of diacetyl is 0.2 ppm or less for the total amount of fermented alcoholic beverage, the a* value is 7.0 or less, the b* value is 2.0 or less, and the pH is 3.2 or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fermented alcoholic beverage, a method for producing a red fermented alcoholic beverage, and a method for changing the color of a fermented alcoholic beverage.

Background Art

[0002] In a malt-fermented beverage containing a red juice containing anthocyanin and malt as raw materials, it is known that an off-flavor caused by diacetyl occurs. Patent Document 1 describes that by adjusting the content of diacetyl in the malt-fermented beverage to less than 0.06 ppm, it is possible to provide a mellow and refreshing malt-fermented beverage containing a red juice with suppressed off-flavor.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in the technique of Patent Document 1, in order to adjust the content of diacetyl to less than 0.06 ppm, it is necessary to add the juice during the fermentation process, which is difficult to implement in terms of manufacturing equipment.

[0005] The present invention has been made in view of the above problems, and an object thereof is to provide a fermented alcoholic beverage having excellent flavor even if it contains anthocyanin.

Means for Solving the Problems

[0006] One aspect of the present invention relates to a fermented alcoholic beverage containing a plant raw material containing blue anthocyanin as a raw material.

[0007] In one aspect, the plant material containing blue anthocyanin may contain at least one selected from the group consisting of butterfly pea material, cornflower material, and blue mallow material.

[0008] In one aspect, the plant material containing blue anthocyanin may be butterfly pea material.

[0009] Since the above fermented alcoholic beverage contains a plant material containing blue anthocyanin as a raw material, even if it contains anthocyanin, it has excellent flavor (in particular, the refreshing deliciousness is improved and the immature odor is suppressed).

[0010] In one aspect, the fermented alcoholic beverage may have an anthocyanin content of 1.0 ppm or more based on the total amount of the fermented alcoholic beverage. Thereby, the color development of the fermented alcoholic beverage is excellent.

[0011] In one aspect, the fermented alcoholic beverage may have a diacetyl content of 0.2 ppm or less based on the total amount of the fermented alcoholic beverage. Thereby, the immature odor of the fermented alcoholic beverage is further suppressed.

[0012] In one aspect, the fermented alcoholic beverage may have an a* value of +7.0 or less.

[0013] In one aspect, the fermented alcoholic beverage may have a b* value of +2.0 or less.

[0014] In one aspect, the fermented alcoholic beverage may have a pH of 3.2 or more. Thereby, the color of the fermented alcoholic beverage becomes blue or purple, and it becomes a fermented alcoholic beverage whose color changes to red by lowering the pH.

[0015] Another aspect of the present invention relates to a method for producing a red fermented alcoholic beverage, which includes adding an acidulant to the above fermented alcoholic beverage.

[0016] Another aspect of the present invention relates to a method for changing the color of a fermented alcoholic beverage, which includes changing the color of the fermented alcoholic beverage from blue or purple to red by adding an acidulant to the above-described fermented alcoholic beverage.

Advantages of the Invention

[0017] According to the present invention, it is possible to provide a fermented alcoholic beverage that has an excellent flavor even if it contains anthocyanin.

Modes for Carrying Out the Invention

[0018] Hereinafter, modes for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[0019] In this specification, ppm means mg / L.

[0020] (Fermented Alcoholic Beverage) The fermented alcoholic beverage according to this embodiment contains a plant raw material containing blue anthocyanin as a raw material.

[0021] In this specification, a fermented alcoholic beverage means a beverage having an alcohol content (concentration) of 1 v / v% or more, which is produced through fermentation by yeast or the like.

[0022] 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. Also, 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.

[0023] The fermented alcoholic beverage according to this embodiment may be, for example, a beer-taste beverage, a wine-taste beverage, or the like.

[0024] In this specification, a beer-taste beverage refers to a beverage that exhibits the taste, aroma, and color similar to beer and gives the drinker a feeling of drinking beer when consumed. Examples of beer-taste beverages may include those classified as beer, sparkling sake, other brewed liquors, liqueurs, or spirits under the Japanese Liquor Tax Law (as of April 1, 2018).

[0025] In this specification, a wine-taste beverage refers to a beverage that exhibits the taste, aroma, and color similar to wine and gives the drinker a feeling of drinking wine when consumed. Wine-taste beverages may include, for example, those classified as fruit wine, other brewed liquors, spirits, sweet fruit wine, liqueurs, or miscellaneous liquors under the Japanese Liquor Tax Law (as of April 1, 2018).

[0026] The fermented alcoholic beverage according to this embodiment contains a plant raw material containing blue anthocyanin as a raw material. The plant raw material containing blue anthocyanin means a powder of a plant containing blue anthocyanin or an extract of a plant containing blue anthocyanin.

[0027] The powder of a plant containing blue anthocyanin may be, for example, a powder obtained by drying the flowers of a plant containing blue anthocyanin. The extract of a plant containing blue anthocyanin may be, for example, one obtained by extracting from the leaves, branches, roots, flowers, etc. of a plant containing blue anthocyanin with water, hot water, ethanol, methanol, etc.

[0028] The plant raw material containing blue anthocyanin may contain, for example, at least one selected from the group consisting of butterfly pea raw material, cornflower raw material, and borage raw material, and preferably contains the butterfly pea raw material. That is, the plant containing blue anthocyanin may contain at least one selected from the group consisting of butterfly pea, cornflower, and borage, and preferably contains butterfly pea.

[0029] Butterfly pea is a plant of the legume family, also known as Clitoria ternatea L. Butterfly pea contains anthocyanin as a pigment component.

[0030] Cornflower is a plant of the aster family, also known as Centaurea cyanus. The flowers of cornflower contain anthocyanin as a pigment component.

[0031] Blue mallow is a plant of the mallow family, also known as Malva sylvestris. The flowers of blue mallow contain anthocyanin as a pigment component.

[0032] In this specification, anthocyanin means a glycoside in which anthocyanidin is bound to a sugar or sugar chain with anthocyanidin as an aglycone. Specific examples of anthocyanins include glycosides in which sugars or sugar chains such as glucose and rutinose are bound to anthocyanidins such as pelargonidin, cyanidin, delphinidin, aurantinidin, luteolinidin, peonidin, malvidin, petunidin, europinidin, rosinidin, ternatin, and cyanidin 3-sambubioside (alias: xylosylglucoside). Since anthocyanin is fermented by yeast to produce diacetyl, the amount of diacetyl in fermented alcoholic beverages can be increased by using a raw material containing anthocyanin.

[0033] The content of anthocyanin may be, for example, 0.1 ppm or more, 0.2 ppm or more, 0.5 ppm or more, 1.0 ppm or more, or 1.5 ppm or more with respect to the total amount of the fermented alcoholic beverage. From the viewpoint of color development, 2.0 ppm or more or 2.5 ppm or more is preferable. Further, the content of anthocyanin may be, for example, 8.0 ppm or less, 7.0 ppm or less, 6.0 ppm or less, 5.0 ppm or less, 4.0 ppm or less, or 3.0 ppm or less with respect to the total amount of the fermented alcoholic beverage. The content of anthocyanin can be adjusted, for example, by adjusting the amount of the plant raw material containing blue anthocyanin blended as a raw material.

[0034] The content of anthocyanin can be measured by the bilberry extract quantitative test method (Japan Health and Nutrition Food Association, Incorporated Foundation) described in Annex 2 of the bilberry extract food quality standard (revised on March 6, 2009).

[0035] The content of diacetyl may be, for example, 0.4 ppm or less, 0.2 ppm or less, 0.1 ppm or less, 0.09 ppm or less, 0.08 ppm or less, 0.07 ppm or less, 0.06 ppm or less, or 0.05 ppm or less with respect to the total amount of the fermented alcoholic beverage. From the viewpoint of flavor, 0.04 ppm or less, 0.035 ppm or less, 0.03 ppm or less, 0.025 ppm or less, or 0.02 ppm or less is preferable. Further, the content of diacetyl may be, for example, 0.001 ppm or more, 0.002 ppm or more, 0.005 ppm or more, 0.01 ppm or more, or 0.02 ppm or more with respect to the total amount of the fermented alcoholic beverage. The content of diacetyl can be adjusted, for example, by adjusting the amount of the plant raw material containing blue anthocyanin blended as a raw material.

[0036] The content of diacetyl can be measured by the method described in "8.16.2 Diacetyl Gas Chromatography" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, Incorporated Foundation, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Federation, 2013 Supplement and Revision).

[0037] The L* value of the fermented alcoholic beverage may be, for example, 98 or less, 96 or less, 94 or less, 92 or less, 90 or less, 88 or less, 86 or less, 84 or less, 82 or less, 80 or less, or 78 or less. Also, the L* value of the fermented alcoholic beverage may be, for example, 60 or more, 65 or more, 70 or more, 75 or more, or 80 or more. The L* value is an index of lightness in the L*a*b* (CIELAB) color system and is represented by a value in the range of 0 (black direction) to 100 (white direction). The L*a*b* color system is a color system standardized by the International Commission on Illumination (CIE).

[0038] The a* value of the fermented alcoholic beverage may be, for example, +20.0 or less, +15.0 or less, +10.0 or less, +9.0 or less, or +8.0 or less, and from the viewpoint of exhibiting blue or purple, +7.0 or less, +6.0 or less, +5.0 or less, +4.0 or less, +3.0 or less, +2.0 or less, +1.0 or less, or +0.5 or less is preferable. Also, the a* value of the fermented alcoholic beverage may be, for example, -3.0 or more, -2.0 or more, or -1.0 or more, and from the viewpoint of exhibiting red, +0.0 or more, +0.5 or more, +1.0 or more, +2.0 or more, +3.0 or more, +4.0 or more, +5.0 or more, or +10.0 or more is preferable. The a* value is an index of chromaticity (hue and chroma) in the L*a*b* (CIELAB) color system and is represented by a value in the range of -60 (green direction) to +60 (red direction).

[0039] The b* value of the fermented alcoholic beverage may be, for example, +10.0 or less, +5.0 or less, or +3.0 or less, and from the viewpoint of exhibiting blue or purple, +2.0 or less, +1.5 or less, +1.0 or less, +0.5 or less, 0.0 or less, -1.0 or less, -2.0 or less, -3.0 or less, -4.0 or less, -5.0 or less, or -6.0 or less is preferable. Further, the b* value of the fermented alcoholic beverage may be, for example, -10.0 or more, -9.0 or more, -8.0 or more, or -7.0 or more, and from the viewpoint of exhibiting red, -6.0 or more, -4.0 or more, -2.0 or more, 0.0 or more, +0.5 or more, +1.0 or more, or +2.0 or more is preferable. The b* value is an index of chromaticity (hue and chroma) in the L*a*b* (CIELAB) color system and is represented by a value in the range of -60 (blue direction) to +60 (yellow direction).

[0040] The pH of the fermented alcoholic beverage may be, for example, 2.4 or more, 2.6 or more, or 2.8 or more, and from the viewpoints of flavor and exhibiting blue or purple, 3.0 or more or 3.2 or more is preferable. Further, the pH of the fermented alcoholic beverage may be, for example, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, or 3.4 or less, and from the viewpoints of flavor and exhibiting red, 3.3 or less, 3.2 or less, or 3.1 or less is preferable. That is, the fermented alcoholic beverage according to the present embodiment may be one in which the color changes with the pH as a boundary between 3.0 or more and 3.3 or less. The pH can be adjusted, for example, by adjusting the type and amount of the acidulant used.

[0041] The fermented alcoholic beverage according to the present embodiment contains a plant raw material containing blue anthocyanin as a raw material.

[0042] The fermented alcoholic beverage according to this embodiment may or may not contain wheat raw materials as raw materials. In this specification, the wheat raw materials refer to wheat or processed wheat products. Examples of wheat include barley, wheat, rye, spelt, oats, buckwheat, and emmer. Examples of processed wheat products include wheat extract, malt, and malt extract. Wheat extract is obtained by extracting the wheat extract containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. Malt extract is obtained by extracting the extract containing sugar and nitrogen from malt.

[0043] As malt, for example, pale malt and dark malt can be used. Pale malt is a light-colored malt and can be produced by suppressing the roasting temperature during the production of malt from wheat to a temperature rise of about 80°C so as not to burn. Dark malt is a malt ranging from dark brown to black and can be produced by roasting or baking at a relatively high temperature (for example, about 120°C) and burning during the production of malt from wheat. Examples of dark malt include caramel malt, crystal malt, black malt, chocolate malt, and coffee malt.

[0044] The ratio of malt in the raw materials is not particularly limited and may be, for example, 10% by weight or more, 25% by weight or more, 50% by weight or more, 66% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, 99.9% by weight or more, or 99.99% by weight or more. Also, the ratio of malt in the raw materials may be, for example, less than 100% by weight, less than 66% by weight, or less than 50% by weight.

[0045] From the viewpoint of exhibiting a beautiful blue or purple color, the ratio of dark malt in the malt is preferably 1.0% by weight or less, 0.5% by weight or less, 0.3% by weight or less, 0.2% by weight or less, 0.1% by weight or less, 0.01% by weight or less, or 0% by weight (not used) based on the total amount of malt.

[0046] As raw materials for fermented alcoholic beverages, auxiliary raw materials may be used as raw materials other than wheat raw materials and plant raw materials containing blue anthocyanins. Examples of auxiliary raw materials include starch raw materials such as corn, corn starch, corn grits, rice, and sorghum, and sugar raw materials such as liquid sugar and sugar. Further, as raw materials for fermented alcoholic beverages, fruits and flavorings (excluding plant raw materials containing blue anthocyanins) defined by a cabinet order described in Article 3, Item 12, Paragraph (b) of the Liquor Tax Act may be included. When these raw materials are contained, the content of the above fruits and flavorings is preferably less than 5 parts by weight with respect to 100 parts by weight of malt.

[0047] The fermented alcoholic beverage according to this embodiment may or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and also include processed hop products such as low hops, hexahops, tetra hops, and isomerized hop extracts.

[0048] The fermented alcoholic beverage according to this embodiment may contain a proteolysate as a raw material. The proteolysate may be a decomposition product of a protein derived from an animal or a plant. The proteolysate is obtained by hydrolysis of a protein (for example, hydrolysis by an acid, an enzyme, etc.). Examples of the proteolysate include wheat proteolysate, soybean proteolysate, corn proteolysate, milk proteolysate, and pea proteolysate. The proteolysate contains peptides, proteins, amino acids, etc. The proteolysate may be used alone or in combination of two or more.

[0049] The fermented alcoholic beverage according to this embodiment may contain additives such as acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavors, salts, etc. that are usually blended in beverages. Examples of acidulants include citric acid (including anhydrous citric acid), lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid, etc. Examples of colorants include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, synthetic pigments. Examples of sweeteners include fructose glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, lithium dihydrogen citrate, thaumatin, brazzein, stevia, glycyrrhizin, somatine, monellin, aspartame, alitame. Examples of antioxidants include vitamin C, vitamin E, polyphenols. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate. These additives can be used singly or in combination of two or more kinds.

[0050] The fermented alcoholic beverage according to this embodiment may or may not contain fruit juice.

[0051] The bitterness value (BU) of the fermented alcoholic beverage according to this embodiment may be, for example, from 1 to 50, 40.0 or less, 30.0 or less, 20.0 or less, 10.0 or less, less than 5.0, 4.5 or less, 4.0 or less, 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, or 0, or may be 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 5.0 or more, 10.0 or more, 20.0 or more.

[0052] The bitterness value can be measured by the method described in, for example, "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision). The bitterness value can be appropriately set within the above range, for example, by adjusting the types and amounts of raw materials used.

[0053] The fermented alcoholic beverage according to this embodiment may be non-foaming or foaming. Here, non-foaming means that the gas pressure at 20 °C is less than 0.049 MPa (0.5 kg / cm 2 ), and foaming means that the gas pressure at 20 °C is 0.049 MPa (0.5 kg / cm 2 ) or more. When it is foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ).

[0054] The fermented alcoholic beverage according to this embodiment can be provided in a container. The container may be any that can be sealed, and a so-called can container or cask container made of metal (such as aluminum or steel) can be applied. Also, glass containers, PET bottle containers, paper containers, pouch containers, etc. can be applied as the container. The capacity of the container is not particularly limited, and any currently in circulation can be applied. Note that from the point that it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0055] The manufacturing method in one embodiment can be manufactured according to a conventional method except that a plant raw material containing blue anthocyanin is blended as a raw material. The manufacturing method according to this embodiment includes, for example, a charging step and a fermentation step.

[0056] In the charging step, a pre-fermentation liquid is obtained using raw materials and charging water (water used in the charging step). That is, the charging step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may include, in this order, a boiling step of boiling a sugar-containing liquid, a removing step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid.

[0057] In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains components capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through saccharification of the above-mentioned wheat raw materials and is unfermented. Wort can be obtained, for example, through a step of mixing raw materials such as the above-mentioned wheat raw materials and water, a step of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0058] In the boiling step, hops may be added to the raw material liquid (sugar-containing liquid). As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hop products such as low hops, hexahops, tetra hops, and isomerized hop extracts.

[0059] In the boiling step, the time for boiling the sugar-containing liquid (boiling time) is preferably 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 from the viewpoint of exhibiting a beautiful blue or purple color.

[0060] In the removing step, solids in the post-boiling liquid are removed to obtain a purified liquid. The removing step can be performed, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solids include heat coagulants generated by the boiling step and hop dregs when hops are added in the boiling step. The removing step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0061] In the fermentation process, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, yeast is added and alcohol fermentation is carried out. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0062] In the production method according to this embodiment, as a post-fermentation process after the fermentation process, a process of filtering the post-fermentation liquid may be provided. By carrying out the filtering process, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0063] In the production method according to this embodiment, as other post-fermentation processes, heating (sterilization), addition of various additives (for example, coloring agents, antioxidants, acidulants, bitter agents, flavorings), addition of alcohol, carbonation, etc. may be carried out on the post-fermentation liquid (or the post-fermentation liquid after the filtering process). As the alcohol added in the post-fermentation process, for example, spirits can be used.

[0064] The plant raw material containing blue anthocyanin is preferably blended before or during fermentation. The plant raw material containing blue anthocyanin may be blended, for example, by mixing with other raw materials in the charging process, by adding to the raw material liquid (sugar-containing liquid) before the boiling process, or by adding during or after boiling. When an extract of a plant containing blue anthocyanin is used as the plant raw material containing blue anthocyanin, it can be exemplified as a preferred embodiment that it is blended not only before or during fermentation but also after fermentation.

[0065] The blending amount of the plant raw material containing blue anthocyanin may be 0.001 kg / kL or more, or 0.01 kg / kL or more, based on the total amount of the raw material liquid (preferably the total fermentation liquid). From the viewpoint of color development, 0.1 kg / kL or more, 0.2 kg / kL or more, 0.3 kg / kL or more, or 0.4 kg / kL is preferable. Also, the blending amount of the plant raw material containing blue anthocyanin may be 10 kg / kL or less, 8.0 kg / kL or less, 6.0 kg / kL or less, 4.0 kg / kL or less, 2.0 kg / kL, 1.5 kg / kL or less, or 1.2 kg / kL or less, based on the total amount of the raw material liquid (preferably the total fermentation liquid).

[0066] (Method for producing fermented alcoholic beverage) The method for producing a red fermented alcoholic beverage according to the present embodiment includes adding an acidulant to the above-described fermented alcoholic beverage.

[0067] The fermented alcoholic beverage used for producing a red fermented alcoholic beverage is preferably a blue or purple fermented alcoholic beverage. The pH of the blue or purple fermented alcoholic beverage is preferably 3.2 or more, 3.3 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, or 4.2 or more, from the viewpoint of exhibiting blue or purple. Also, the pH of the blue or purple fermented alcoholic beverage may be, for example, 5.0 or less, or 4.5 or less. The pH can be adjusted, for example, by adjusting the type and amount of the acidulant used.

[0068] The pH of the red fermented alcoholic beverage may be, for example, 3.5 or less, or 3.4 or less, and is preferably 3.3 or less, 3.2 or less, or 3.1 or less, from the viewpoint of exhibiting red. Also, the pH of the red fermented alcoholic beverage may be, for example, 2.0 or more, or 2.5 or more. The pH can be adjusted, for example, by adjusting the type and amount of the acidulant used.

[0069] The pH and color of the fermented alcoholic beverage can be adjusted by containing a plant raw material containing blue anthocyanin as a raw material and adjusting its blending amount, and / or by containing an acidulant in the fermented alcoholic beverage and adjusting its content. The plant raw material containing blue anthocyanin can be applied in the same manner as described in the above-mentioned fermented alcoholic beverage.

[0070] Examples of the acidulant include citric acid (including anhydrous citric acid), lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid, etc. The acidulant may be citrus juice containing these acidulants. Examples of the citrus juice include lemon juice, grapefruit juice, orange juice, etc.

[0071] Note that blue or purple is, for example, the color of light having a wavelength belonging mainly to the wavelength band of 400 nm or more and 500 nm or less, and red is, for example, the color of light having a wavelength belonging mainly to the wavelength band of 600 nm or more and 800 nm or less.

[0072] (Method for changing the color of the fermented alcoholic beverage) The method for changing the color of the fermented alcoholic beverage according to this embodiment includes changing the color of the above-mentioned fermented alcoholic beverage from blue or purple to red by adding an acidulant to the above-mentioned fermented alcoholic beverage.

[0073] The fermented alcoholic beverage used for changing the color of the fermented alcoholic beverage is preferably a blue fermented alcoholic beverage. The blue or purple fermented alcoholic beverage and the fermented alcoholic beverage changed to red (red fermented alcoholic beverage) can be applied in the same manner as described in the above-mentioned method for manufacturing the fermented alcoholic beverage.

[0074] The pH and color of the fermented alcoholic beverage can be adjusted by containing a plant raw material containing blue anthocyanin as a raw material and adjusting its blending amount, and / or by containing an acidulant in the fermented alcoholic beverage and adjusting its content. The plant raw material containing blue anthocyanin and the acidulant can be applied in the same manner as those described in the above-mentioned method for producing a fermented alcoholic beverage.

Example

[0075] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited to the following examples.

[0076] 〔Test Example 1: Preparation and Analysis of Fermented Alcoholic Beverage〕 Using hops, soy protein (0.001% by weight or less based on the raw materials), and the raw materials shown in Table 1, the fermented alcoholic beverages of Examples 1-1 and 2-1 were prepared. The malt used as a raw material was only pale malt, and no dark malt was used.

[0077]

Table 1

[0078] Using butterfly pea raw material as a raw material, a fermented alcoholic beverage was prepared by the following method. First, malt, soy protein, and water were mixed and then saccharified by a conventional method to obtain wort (saccharified solution) (saccharification step). Liquid sugar was added to the saccharified solution, and after filtering the wort (wort filtration step), the wort was heated and boiled for 60 minutes (boiling step). In the boiling step, hops and butterfly pea raw material were added to the wort. For the wort (hot wort) after the boiling step, removal of insoluble matter by precipitation (standing step), cooling (cooling step), etc. were performed to obtain cold wort (pre-fermentation liquid). Next, yeast (brewer's yeast) was added to the cold wort and fermented to obtain a post-fermentation liquid (fermentation step). It was stored and the post-fermentation liquid was aged. The liquid after storage (storage liquid) was filtered to obtain the fermented alcoholic beverages of Examples 1-1 and 2-1.

[0079] <Component Analysis> The content of diacetyl in the fermented alcoholic beverage was measured. The results are shown in Table 1. In Table 1, DA means diacetyl.

[0080] <Color analysis> The color of each fermented alcoholic beverage was measured for L*, a*, and b* values using a SPECTROPHOTOMETER CM-3600d (manufactured by Konica Minolta, Inc.). The results are shown in Table 1.

[0081] In the fermented alcoholic beverages containing butterfly pea raw materials as raw materials (Examples 1-1 and 2-1), the amount of diacetyl was less compared to the amount of anthocyanin.

[0082] 〔Test Example 2: Preparation, analysis, and evaluation of fermented alcoholic beverages〕 The fermented alcoholic beverage of Example 1-1 was diluted 2-fold to obtain the fermented alcoholic beverage of Example 3-1. A citric acid solution (10 g / 100 mL, anhydrous citric acid) was added to the fermented alcoholic beverage of Example 3-1 as an acidulant to obtain the fermented alcoholic beverages of Examples 3-2 to 3-8. The pH of each fermented alcoholic beverage was measured. The results are shown in Table 2.

[0083]

Table 2

[0084] For the fermented alcoholic beverages of Examples 3-1 to 3-8, component analysis and color analysis were performed in the same manner as in Test Example 1. The results are shown in Table 2.

[0085] <Visual color evaluation> The colors of the fermented alcoholic beverages of Examples 3-1 to 3-8 were compared, and a visual color evaluation was performed for the points where the reddish tint began and the color changed clearly. The color evaluation was performed by 4 selected panelists with discriminative ability.

[0086] For each panel, from Example 3-1 to Example 3-8, the color of each fermented alcoholic beverage was visually confirmed in order. Each panel selected one beverage that they felt began to take on a reddish tint in the color of the fermented alcoholic beverage. Also, each panel selected two beverages that they felt had a clearly changed color compared to the previous beverage. The total for each panel was calculated and used as the evaluation score. The results are shown in Table 2.

[0087] It was shown that the color of a fermented alcoholic beverage containing butterfly pea raw material at a ratio of 0.2 kg / kL to wort as a raw material changes when an acidulant is added. When the pH is 3.3 or less, it was shown that the color begins to take on a reddish tint and the color clearly changes.

[0088] 〔Test Example 3: Preparation and Evaluation of Fermented Alcoholic Beverage〕 A citric acid solution (10 g / 100 mL, anhydrous citric acid) was added to the fermented alcoholic beverage of Example 1-1 as an acidulant to obtain the fermented alcoholic beverages of Examples 1-2 to 1-8. The pH of each fermented alcoholic beverage was measured. The results are shown in Table 3.

[0089]

Table 3

[0090] For the fermented alcoholic beverages of Examples 1-1 to 1-8, component analysis, color analysis, and visual color evaluation were performed in the same manner as in Test Example 2. The results are shown in Table 2.

[0091] <Sensory Evaluation> Sensory evaluation was performed on the fermented alcoholic beverages of Examples 1-1 to 1-8 for the evaluation items of "crisp deliciousness" and "immature odor". The sensory evaluation was performed by 4 selected panels with discriminative ability. All evaluation items were evaluated on a 5-point scale from 1 to 5, and the average value was used as the evaluation score. The results are shown in Table 3.

[0092] "Refreshing deliciousness" refers to a refreshing and clean deliciousness that is not overly sour, indicating a stronger perception of refreshing deliciousness as the score is higher. "Immaturity odor" is an unpleasant smell derived from diacetyl, indicating a stronger perception of an unpleasant immaturity odor as the score is higher. Note that for the sensory evaluation of "refreshing deliciousness", the score of the fermented alcoholic beverage in Example 1-1 was fixed at 3 points, and other beer-taste beverages were evaluated based on this standard.

[0093] It was shown that when an acidulant was added to a fermented alcoholic beverage containing butterfly pea raw material at a ratio of 0.4 kg / kL to wort as a raw material, the color changed. When the pH was 3.1 or less, it was shown that the color began to take on a reddish tint and the color changed clearly. Also, when the pH was 3.0 or more and 3.3 or less, it was shown that the "refreshing deliciousness" was further improved and the "immaturity odor" was suppressed.

[0094] [Test Example 4: Preparation and Evaluation of Fermented Alcoholic Beverage] A citric acid solution (10 g / 100 mL, anhydrous citric acid) was added to the fermented alcoholic beverage of Example 2-1 as an acidulant to obtain the fermented alcoholic beverages of Examples 2-2 to 2-8. The pH of each fermented alcoholic beverage was measured. The results are shown in Table 4.

[0095] [Table 4]

[0096] For the fermented alcoholic beverages of Examples 2-1 to 2-8, component analysis, color analysis, visual color evaluation, and sensory evaluation were performed in the same manner as in Test Example 3. The results are shown in Table 4.

[0097] It has been shown that when an acidulant is added to a fermented alcoholic beverage containing butterfly pea raw material at a ratio of 1.2 kg / kL to wort as a raw material, the color changes. When the pH is 3.3 or less, the color begins to turn red and it has been shown that the color clearly changes. Also, when the pH is 3.0 or more and 3.3 or less, it has been shown that the "crisp deliciousness" is further improved and the "immature odor" can be suppressed.

Claims

1. containing a plant raw material containing blue anthocyanin as a raw material, the plant raw material is a powder of a plant containing blue anthocyanin or an extract of a plant containing blue anthocyanin, and the extract is extracted from at least one selected from the group consisting of leaves, branches, roots and flowers of a plant containing blue anthocyanin with at least one selected from the group consisting of water, hot water and methanol, a fermented alcoholic beer - flavored beverage with a pH of 2.9 or higher (however, excluding alcoholic beverages added with 0.01 - 10 parts by weight of a pigment extracted from the flowers of Clitoria ternatea L., and alcoholic beverages containing anthocyanin extracted from butterfly pea using an alcoholic beverage).

2. containing a plant raw material containing blue anthocyanin as a raw material, the ratio of malt in the raw material is 50% by weight or more, the pH is 2.9 or higher, a fermented alcoholic beer - flavored beverage with a b* value of - 10.0 or higher and 2.0 or lower.

3. containing a plant raw material containing blue anthocyanin as a raw material, the content of the blue anthocyanin is 1.0 ppm or more and 8.0 ppm or less, and the pH is 2.9 or higher, a fermented alcoholic beer - flavored beverage.

4. The fermented alcoholic beer - flavored beverage according to any one of Claims 1 to 3, wherein the plant raw material containing blue anthocyanin contains at least one selected from the group consisting of butterfly pea raw material, cornflower raw material and blue mallow raw material.

5. The fermented alcoholic beer - flavored beverage according to any one of Claims 1 to 4, wherein the plant raw material containing blue anthocyanin is a butterfly pea raw material.

6. The fermented alcoholic beer - flavored beverage according to any one of Claims 1 to 5, wherein the content of anthocyanin is 1.0 ppm or more based on the total amount of the fermented alcoholic beer - flavored beverage.

7. The fermented alcoholic beer - flavored beverage according to any one of Claims 1 to 6, wherein the content of diacetyl is 0.2 ppm or less based on the total amount of the fermented alcoholic beer - flavored beverage.

8. The fermented alcoholic beer - flavored beverage according to any one of Claims 1 to 7, wherein the a* value is 7.0 or less.

9. The fermented alcoholic beer - flavored beverage according to any one of Claims 1 to 8, wherein the b* value is 2.0 or less.

10. The fermented alcoholic beer-taste beverage according to any one of claims 1 to 9, having a pH of 3.2 or higher.

11. A method for producing a red fermented alcoholic beer-taste beverage, comprising adding an acidulant to the fermented alcoholic beer-taste beverage according to claim 10.

12. A method for changing the color of a fermented alcoholic beer-taste beverage, comprising adding an acidulant to the fermented alcoholic beer-taste beverage according to claim 10 to change the color of the fermented alcoholic beer-taste beverage from blue or purple to red.

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