Fermented beverage, method for producing a fermented beverage, and method for preventing discoloration of a fermented beverage

Abstract

To provide a fermented beverage that can suppress the degrees of discoloration and fading with time after its production.SOLUTION: A fermented beverage contains colored wort fermentation liquid. There is also provided a method for producing a colored wort fermentation liquid-containing fermented beverage, or a method for preventing the color fading of a colored wort fermentation liquid-containing fermented beverage, wherein the coloring components are added in the preparation step of unfermented liquid.SELECTED DRAWING: Figure 1

Description

Technical Field

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[0001] The present invention relates to a fermented beverage, a method for producing a fermented beverage, and a method for preventing discoloration of a fermented beverage, and particularly to a fermented beverage capable of suppressing the degree of discoloration and fading with the passage of time after production.

Background Art

[0002] Due to the diversification of consumers' preferences, various proposals have been made for beer, sparkling wine, and other malt-fermented beverages. The color of beers is generally expressed as yellow, gold, amber, etc., but it is also possible to produce dark brown or black beers by using black malt, caramel, etc.

[0003] Also, beers with their colors changed using coloring components such as fruit juice and coloring agents are known. For example, "COEDO BEERS Akairo" of Kyodo Shokai Co., Ltd. is a sparkling wine with a reddish amber color, and "Akasaka Beer Rubenrot" of Hoppy Beverage Co., Ltd. and "Shishiu​​​​​​​​​​​​​Therefore, an object of the present invention is to solve the problems of the prior art described above and to provide a fermented beverage and a method for producing the same that can suppress the degree of discoloration and fading that occurs over time after production. Another object of the present invention is to provide a method for preventing discoloration of fermented beverages. [Means for solving the problem]

[0006] As a result of diligent research to achieve the above objective, the inventors of the present invention discovered that by adding a coloring component during the preparation process of the pre-fermentation liquid, the degree of discoloration and fading of the fermented beverage over time after production can be suppressed, thus completing the present invention.

[0007] In other words, the fermented beverage of the present invention contains a colored wort fermentation liquid.

[0008] In a preferred example of the fermented beverage of the present invention, the colored wort fermented liquid is a fermented liquid obtained by fermenting a pre-fermentation liquid, which consists of at least malt and coloring components as raw materials, with yeast.

[0009] In another preferred example of the fermented beverage of the present invention, one of the coloring components is anthocyanin.

[0010] In another preferred example of the fermented beverage of the present invention, the absorbance measured at 530 nm immediately after production is 0.1 or higher.

[0011] In another preferred example of the fermented beverage of the present invention, the relationship between absorbance A measured at 530 nm immediately after production and absorbance X measured at 530 nm after 8 weeks at 37°C is 0.8A ≤ X ≤ A.

[0012] Another preferred example of the fermented beverage of the present invention is a packaged beverage.

[0013] In other preferred examples of the fermented beverage of the present invention, the container is a brown container, a glass bottle, or a brown glass bottle.

[0014] Furthermore, the method for producing a fermented beverage containing colored wort fermented liquid of the present invention involves adding a coloring component during the preparation step of the pre-fermentation liquid.

[0015] Furthermore, the present invention's method for preventing discoloration of a fermented beverage containing colored wort fermented liquid involves adding a coloring component during the preparation of the pre-fermentation liquid.

[0016] In a preferred example of the method for producing a colored wort fermented liquid-containing fermented beverage of the present invention, or a method for preventing discoloration of a colored wort fermented liquid-containing fermented beverage of the present invention, the fermented beverage has an absorbance of 0.1 or higher measured at 530 nm immediately after production.

[0017] In another preferred example of the method for producing a colored wort fermented liquid-containing fermented beverage of the present invention or the method for preventing discoloration of a colored wort fermented liquid-containing fermented beverage of the present invention, the relationship between the absorbance A measured at 530 nm immediately after production and the absorbance X measured at 530 nm after 8 weeks at 37°C following production is 0.8A ≤ X ≤ A.

[0018] In other preferred examples of the method for producing a colored wort fermented liquid-containing fermented beverage of the present invention or the method for preventing discoloration of a colored wort fermented liquid-containing fermented beverage of the present invention, the fermented beverage is a packaged beverage.

[0019] In other preferred examples of the method for producing a fermented beverage containing colored wort fermented liquid according to the present invention, or the method for preventing discoloration of a fermented beverage containing colored wort fermented liquid according to the present invention, the container is a brown container, a glass bottle, or a brown glass bottle. [Effects of the Invention]

[0020] According to the present invention, it is possible to provide a fermented beverage and a method for producing the same that can suppress the degree of discoloration and fading that occurs over time after production. Furthermore, according to the present invention, it is possible to provide a method for preventing discoloration of fermented beverages. [Brief explanation of the drawing]

[0021] [Figure 1] The absorbance of fermented beverage A and fermented beverage B at 530 nm is shown. [Figure 2]Shows the absorbance at 530 nm of fermented beverage C and fermented beverage D.

Mode for Carrying Out the Invention

[0022] The present invention will be described in detail below.

[0023] One aspect of the present invention is a fermented beverage containing a colored wort fermentation broth.

[0024] As used herein, the term "fermented beverage" refers to a beverage produced through a process of fermenting raw materials such as malt. Beverages prepared by mixing alcohol beverages (e.g., distilled spirits) with the product obtained through this fermentation process are also included. In some cases, a fermented beverage using at least malt as a raw material may be referred to as a "malt fermented beverage".

[0025] In the fermented beverage of the present invention, the alcohol content is not particularly limited and may be an alcoholic beverage or a non-alcoholic beverage. As used herein, the term "non-alcoholic beverage" refers to a beverage with an alcohol content of less than 1%.

[0026] The fermented beverage of the present invention is preferably a beer-taste beverage. As used herein, the term "beer-taste beverage" refers to a beverage having the flavor of beer, regardless of its alcohol content. Specific examples include beer, sparkling sake, new genres (among sparkling alcoholic beverages, those using hops as part of the raw materials and not falling under beer or sparkling sake), non-alcoholic beer, etc.

[0027] When the fermented beverage of the present invention is a beer-taste alcoholic beverage, its alcohol content is preferably 1 to 10%. As used herein, the alcohol content is expressed as the percentage of the volume of ethyl alcohol contained in the fermented beverage with respect to the total volume of the fermented beverage, and "% " can also be denoted as "v / v% ".

[0028] In the fermented beverage of the present invention, the colored wort fermented liquid is a fermented liquid obtained by fermenting a pre-fermentation liquid, which consists of at least malt and coloring components, with yeast. Here, "pre-fermentation liquid" refers to the liquid used for fermentation. In this specification, such pre-fermentation liquid may also be referred to as "wort," but it is distinguished from the general wort known in the art in that coloring components are added during the preparation process of the pre-fermentation liquid.

[0029] The proportion of colored wort fermented liquid in the fermented beverage of the present invention is, for example, 95% by mass or more, preferably 99% by mass or more. Alternatively, the fermented beverage of the present invention may consist solely of colored wort fermented liquid.

[0030] The colored wort fermentation liquid contains at least malt as a raw material. In the mashing process, the carbohydrates and proteins in the malt are broken down by the malt's own enzymes, and in the fermentation process, yeast produces alcohol and carbon dioxide from the breakdown products of carbohydrates. In this specification, the components obtained from malt through saccharification and fermentation are referred to as "malt-derived components." Examples of malt-derived components include alcohol, carbon dioxide, non-fermentable sugars, and nitrogen compounds such as amino acids and peptides.

[0031] The colored wort fermentation liquid may further contain grains and carbohydrates other than malt as other sugar raw materials. These other sugar raw materials, like malt, are mostly broken down during the mashing process, and alcohol and carbon dioxide can be produced from the breakdown products of these carbohydrates during the fermentation process. Specific examples include grains such as barley, wheat, and oats; grains such as rice, corn, starch, sorghum, and soybeans; potatoes and other root vegetables; and sugars such as liquid sugar and sucrose. The sugar raw materials other than malt may be used individually or in combination of two or more.

[0032] Furthermore, when other carbohydrate ingredients are used in addition to malt, it is preferable that malt is the main component (the component with the highest weight percentage) of the overall ingredients. In the fermented beverage of the present invention, it is preferable that the amount of carbohydrate ingredients other than malt included as ingredients is 1 to 100 parts by weight per 100 parts by weight of malt.

[0033] The carbohydrate raw materials may be those that have been shredded or ground. Shredding and grinding of the carbohydrate raw materials can be carried out by conventional methods. The ground carbohydrate raw materials may include those that have undergone processing before and after grinding, such as malt powder, corn starch, and corn grits. For example, malt powder can be produced by germinating barley by conventional methods, drying it, and then grinding it to a predetermined particle size. Other carbohydrate raw materials may be those that have undergone drying treatment, such as freeze-drying. Furthermore, those containing gelatinized starch may also be used. Depending on the type of carbohydrate raw material, pre-gelatinizing the starch can improve the efficiency of saccharification. The gelatinization method is not particularly limited and can be carried out by conventional methods such as steaming.

[0034] The colored wort ferment liquor further contains coloring components as raw materials. The inventors have found that by adding the coloring components during the preparation of the pre-fermentation liquid before obtaining the colored wort ferment liquor, rather than adding them to the wort ferment liquor, the degree of discoloration and fading of the fermented beverage over time after production can be suppressed.

[0035] The coloring component can be any component that can be added to a beverage and is capable of coloring a fermented beverage. Preferably, the coloring component is a colored component that exhibits a specific hue, such as a pigment. The coloring component may be used alone or in combination of two or more types.

[0036] Various coloring agents are known, including red, yellow, and blue. While coloring agents that exhibit a different hue from the color derived from malt are used in colored wort ferment, considering consumer preferences, it is preferable to use red or reddish-purple coloring agents in colored wort ferment. Specific examples include gardenia red pigment, red yeast rice pigment, cochineal pigment, safflower red pigment, anthocyanin pigment, red beet pigment, lycopene pigment, and food red pigments No. 2, 3, and 40. In the fermented beverage of the present invention, it is preferable that the coloring component contains anthocyanin.

[0037] The coloring component is preferably a pigment derived from natural products such as flowers, fruits, and vegetables (natural pigment). Alternatively, the coloring component may be a pigment extracted from natural products, or it may be the natural product itself or in the form of fruit juice without extracting the pigment. Natural products may also be those that have undergone drying, shredding, crushing, grinding, or other processing.

[0038] Anthocyanins are pigments found in natural products such as berries, acai, grapes, red perilla, red radish, red cabbage, sweet potato, purple sweet potato, red yam, and adzuki beans. Among the natural products, those rich in carbohydrates are preferred, with purple sweet potato being particularly preferred. Natural products containing carbohydrates can be used as a carbohydrate raw material other than malt, as, similar to malt, the carbohydrates are broken down during the mashing process, and alcohol and carbon dioxide are produced from the breakdown products of the carbohydrates during the fermentation process.

[0039] In the fermented beverage of the present invention, the amount of coloring components (especially anthocyanins) included as raw materials is preferably 0.01 to 0.2 parts by weight, and more preferably 0.025 to 0.15 parts by weight, per 100 parts by weight of malt. Furthermore, in the fermented beverage of the present invention, the amount of coloring components (especially anthocyanins) included as raw materials can also be determined using the absorbance of the pre-fermentation liquid as an indicator. A higher absorbance derived from the coloring components indicates a higher concentration of coloring components. In the fermented beverage of the present invention, the absorbance of the pre-fermentation liquid at 530 nm is preferably 0.1 to 1.2, and more preferably 0.15 to 0.8.

[0040] In this specification, the absorbance of the pre-fermentation liquid at a wavelength of 530 nm is determined by measuring the absorption spectrum using a spectrophotometer. The measurement is performed at a temperature of 20°C using a quartz cell.

[0041] The colored wort fermentation liquid preferably contains hops as an ingredient. Hops are commonly used as an ingredient to impart beer flavor and bitterness to beer-flavored beverages. Hops can also be used as processed hop products. Processed hop products refer to hop products obtained by processing the above-mentioned hops in various ways. Examples of processed hop products include dried hop cones (simply dried hops), hop pellets (hops in pellet form), hop extract (hops extracted with organic solvents or carbon dioxide), and isopropyl hop extract (hops isopropyl hops).

[0042] The fermented beverage of the present invention preferably has a bitterness value of 10 BU or more, and more preferably 15 BU or more. Furthermore, the bitterness value is preferably 50 BU or less, and more preferably 40 BU or less. The bitterness value can be measured, for example, by the method described in Beer Analysis Methods of the Beer Consortium of Japan (BCOJ), 8.15 (2004).

[0043] The fermented beverage of the present invention contains drinking water. This drinking water is mainly the drinking water contained in the colored wort fermentation liquid, but drinking water may also be added to further prepare the raw wort extract, for example, by diluting the colored wort fermentation liquid.

[0044] The fermented beverage of the present invention may, if necessary, use as raw materials or food additives commonly used in the food industry, such as pH adjusters (e.g., baking soda), vitamins, peptides, amino acids, water-soluble dietary fiber, antioxidants, stabilizers, and emulsifiers.

[0045] The fermented beverage of the present invention is not particularly limited in terms of the wort extract content, but the wort extract content is, for example, 15% by weight or less, preferably 12.5% ​​by weight or less. In addition, in the fermented beverage of the present invention, the wort extract content is, for example, 8% by weight or more, preferably 10% by weight or more. Generally, increasing the wort extract content can enhance the body of the fermented beverage, while decreasing the wort extract content can enhance its lightness. In this specification, the raw wort extract is the extract contained in the wort after saccharification, and can be obtained by the method shown in Analytica-EBC(9.4)(2007).

[0046] The fermented beverage of the present invention is not particularly limited in terms of the final visible degree of fermentation, but the final visible degree of fermentation is, for example, 90% or more, and preferably 93% or more. Generally, increasing the final visible degree of fermentation can enhance the lightness of the fermented beverage. In addition, in the fermented beverage of the present invention, the final visible degree of fermentation is, for example, 105% or less, and preferably 102% or less.

[0047] In this specification, the final degree of fermentation by appearance refers to the proportion of the total sugar concentration in the pre-fermentation liquid that can be consumed by the yeast as a nutrient source for alcoholic fermentation. For example, the final degree of fermentation by appearance "Vend" of a fermented beverage using malt as a raw material can be determined by the following formula (1). Vend(%) = {(P - Eend) / P} × 100 (1) [In this formula, P is the raw wort extract, and Eend is the final extract in terms of appearance.] The final visible extract (Eend) can be determined by taking a sample of beer into a flask, adding a large amount of fresh pressed yeast, fermenting it with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the value of the visible extract in the remaining beer. The final visible extract (Eend) is calculated from the specific gravity of the final extract containing alcohol, and therefore may show a negative value. As a result, the final visible fermentation degree may exceed 100%. The final visible degree of fermentation can be controlled by adjusting factors such as saccharification conditions, whether or not enzymes are used to saccharify the raw materials, and the type and proportion of raw materials. For example, extending the saccharification time increases the sugar concentration available to the yeast, thereby increasing the visible degree of fermentation.

[0048] In the fermented beverage of the present invention, the carbohydrate content is, for example, 1 to 4 g / 100 ml. In this specification, carbohydrates refer to carbohydrates other than dietary fiber.

[0049] In the fermented beverage of the present invention, the amino acid concentration is, for example, 5 to 20 mg / 100 mL as amino nitrogen (AN). Furthermore, amino nitrogen (AN) refers to the concentration of amino nitrogen [mg / 100mL], and can be analyzed, for example, by the ninhydrin method (Japan Beer Brewers Association: Beer Analysis Method, 8.18 (1990)).

[0050] The fermented beverage of the present invention is usually a carbonated beverage containing carbon dioxide, but it may also be a non-carbonated beverage.

[0051] The pH of the fermented beverage of the present invention can be appropriately set depending on its type, but the pH is adjusted to, for example, a range of 2.5 to 5.0.

[0052] The fermented beverage of the present invention has an absorbance of, for example, 0.1 or higher, preferably 0.15 or higher, more preferably 0.25 or higher, and even more preferably 0.30 or higher, measured at 530 nm immediately after production. Such a fermented beverage can provide a reddish fermented beverage. On the other hand, the fermented beverage of the present invention has an absorbance of, for example, 1.2 or lower, preferably 0.80 or lower, measured at 530 nm immediately after production. In this specification, if the absorbance is measured on the same day that the fermented beverage is produced, it will be treated as "absorbance measured immediately after production." Therefore, "immediately after production" can also be expressed as "0 days after production," etc.

[0053] In this specification, after decarbonizing a fermented beverage, its absorption spectrum is measured using a spectrophotometer to determine the absorbance of the fermented beverage at a wavelength of 530 nm. The measurement is performed at a temperature of 20°C using a quartz cell.

[0054] In the fermented beverage of the present invention, it is preferable that the relationship between absorbance A measured at 530 nm immediately after production and absorbance X measured at 530 nm after 8 weeks at 37°C is 0.8A ≤ X ≤ A, and more preferably 0.9A ≤ X ≤ A. To measure absorbance X, the fermented beverage is filled into beer bottles (e.g., brown bottles) and stored at 37°C for 8 weeks. With the fermented beverage of the present invention, the degree of discoloration and fading of the fermented beverage can be suppressed even when stored for a long period of time in a high-temperature environment.

[0055] The fermented beverage of the present invention can be provided as a packaged beverage. Suitable containers include brown containers, glass bottles, brown glass bottles, etc. Specific examples of containers include glass bottles (preferably brown, red, or black beer bottles), cans (preferably aluminum cans), barrels, as well as plastic containers such as PET bottles and paper containers.

[0056] Another aspect of the present invention is a method for producing a fermented beverage containing a colored wort ferment (i.e., a fermented beverage containing a colored ferment), the method comprising adding a coloring component in the preparation step of the pre-fermentation liquid.

[0057] According to the manufacturing method of the present invention, it is possible to provide the fermented beverage of the present invention as described above, preferably a fermented beverage in which the absorbance measured at 530 nm immediately after production is 0.1 or higher and / or the relationship between the absorbance A measured at 530 nm immediately after production and the absorbance X measured at 530 nm after 8 weeks at 37°C after production is 0.8A ≤ X ≤ A. In other words, according to the manufacturing method of the present invention, it is possible to provide a fermented beverage that can suppress the degree of discoloration and fading that occurs over time after production.

[0058] In the manufacturing method of the present invention, the step of preparing the pre-fermentation liquid is a step of preparing a liquid (pre-fermentation liquid) to be used for fermentation, using malt as a raw material.

[0059] The preparation of the pre-fermentation liquid includes a saccharification process of malt (mashing process). In the mashing process, wort is prepared from the starch of malt, which is the raw material, and other carbohydrate raw materials used as needed. In the mashing process, malt and other carbohydrate raw materials and hot water are added to a mashing tank and mixed to prepare maishe. Here, it is preferable that the malt and other carbohydrate raw materials are used in a finely crushed form, and even more preferably in a gelatinized or liquefied state. Maishe can be prepared by conventional methods, for example, by holding it at 40-60°C for 20-90 minutes. In addition, other raw materials or enzyme preparations such as saccharifying enzymes and proteases may be added as needed. In the manufacturing method of the present invention, saccharifying enzymes refer to enzymes that break down starch to produce sugars, and are also contained in malt itself, but examples include α-amylase, glucoamylase, prunalase, etc.

[0060] Subsequently, the Maische is gradually heated and maintained at a predetermined temperature for a certain period of time, thereby saccharifying the starch using enzymes derived from malt and enzymes added to the Maische (saccharification treatment). The temperature and time during the saccharification treatment can be appropriately determined considering the type of enzyme used, the amount of Maische, and the desired quality of the fermented beverage. For example, it can be carried out by maintaining it at 60-76°C for 30-90 minutes. After the saccharification treatment, the Maische is maintained at 76-78°C for about 10 minutes, and then filtered in a wort filtration tank to obtain wort from which the solids have been removed. Alternatively, Maische prepared by adding a portion of malt, a portion or all of other carbohydrate raw materials, and hot water to a brewing kettle and mixing it may be saccharified, and then mixed with the Maische saccharified in the aforementioned brewing tank, and the resulting mixture is filtered in a wort filtration tank to obtain wort.

[0061] In the brewing process, the wort after saccharification is boiled (boiling treatment). Note that water may be added to the wort before boiling to adjust the amount of raw wort extract. If the fermented beverage is a beer-flavored beverage, the resulting wort is usually transferred to a boiling kettle, hops are added, and it is boiled. Hops may be added at any stage from the start of boiling until the end of boiling. Other ingredients may also be added to the wort as needed. The boiled wort is then transferred to a sedimentation tank called a whirlpool to remove hop residue and coagulated proteins resulting from boiling, and then cooled to an appropriate fermentation temperature using a plate cooler. This fermentation temperature is usually 8-15°C.

[0062] In the manufacturing method of the present invention, the coloring component may be added at any stage of the preparation process of the pre-fermentation liquid. For example, if the coloring component is a pigment contained in a natural product and is used without extraction from the natural product, it is preferable to add the coloring component as a natural product to the mashing kettle and / or mashing tank together with the malt during the mashing process. If the pigment itself is added, it may be added to the wort filtered in the wort filtration tank, or to the boiled wort, and specifically, it is preferable to add it to the wort in the whirlpool tank.

[0063] In the manufacturing method of the present invention, the amount of coloring component (especially anthocyanin) added is preferably 0.01 to 0.2 parts by weight, and more preferably 0.025 to 0.15 parts by weight, per 100 parts by weight of malt. Furthermore, in the manufacturing method of the present invention, the amount of coloring component (especially anthocyanin) added can also be determined using the absorbance of the pre-fermentation liquid as an indicator. In the manufacturing method of the present invention, the pre-fermentation liquid has an absorbance of preferably 0.1 to 1.2, and more preferably 0.15 to 0.8, at 530 nm.

[0064] The manufacturing method of the present invention further includes a step of fermenting the pre-fermentation liquid (or wort made from at least malt and coloring components) obtained in the pre-fermentation liquid preparation step (fermentation step). In the fermentation step, yeast is added to the pre-fermentation liquid and transferred to a fermentation tank for fermentation. The fermentation temperature is usually 8 to 15°C, and the period is preferably 3 to 10 days. The yeast used for fermentation is not particularly limited; any yeast capable of decomposing the sugars in the pre-fermentation liquid into alcohol and carbon dioxide can be used, but it can be appropriately selected from yeasts commonly used in the production of alcoholic beverages. For example, if the fermented beverage is a beer-flavored beverage, beer yeast can be used. It may be a top-fermenting yeast or a bottom-fermenting yeast. The fermented liquid after the fermentation step can be filtered to remove yeast and other contaminants, thereby producing a fermented beverage.

[0065] The manufacturing method of the present invention may include a step of maturing the fermented liquid obtained from the fermentation step (storage step). In the storage step, the fermented liquid obtained from the fermentation step is matured in a storage tank and stored and stabilized under low temperature conditions of about 0°C. By filtering the fermented liquid after maturation, yeast and other contaminants can be removed to produce a fermented beverage.

[0066] In the manufacturing method of the present invention, in order to achieve the desired alcohol concentration, an appropriate amount of water may be added to the fermented liquid obtained in the fermentation or storage process before or after filtration to dilute it. In addition, in the manufacturing method of the present invention, carbon dioxide may be added to the fermented liquid obtained in the fermentation or storage process before or after filtration.

[0067] In the manufacturing method of the present invention, the fermented liquid obtained in the fermentation step or storage step may be mixed with an alcohol-containing distillate before or after filtration to produce liqueurs and the like. Here, the alcohol-containing distillate is a solution containing alcohol obtained by the distillation operation. The alcohol-containing distillate is not particularly limited as long as it is edible; generally, any distilled spirit can be used. Examples of distilled spirits include shochu, spirits, vodka, rum, gin, whiskey, brandy, tequila, and raw material alcohol. Spirits are more preferable as the alcohol-containing distillate because they have less impact on the taste and are less likely to impair the maltiness.

[0068] The fermented beverage obtained by the manufacturing method of the present invention can be provided as a packaged beverage by filling and sealing it in a container. Suitable containers include brown containers, glass bottles, brown glass bottles, etc. Specific examples of containers include glass bottles (preferably brown, red, or black beer bottles), cans (preferably aluminum cans), barrels, as well as plastic containers such as PET bottles and paper containers.

[0069] Another aspect of the present invention is a method for preventing discoloration of a fermented beverage containing colored wort fermented liquid (i.e., a fermented beverage containing colored fermented liquid), which includes adding a coloring component in the preparation step of the pre-fermentation liquid.

[0070] According to the discoloration prevention method of the present invention, by adding a coloring component in the preparation step of the pre-fermentation liquid, the degree of discoloration and fading of the fermented beverage over time after production can be suppressed. Furthermore, according to a preferred embodiment of the discoloration prevention method of the present invention, the absorbance of the fermented beverage measured at 530 nm immediately after production is 0.1 or higher, and / or the relationship between the absorbance A of the fermented beverage measured at 530 nm immediately after production and the absorbance X of the fermented beverage measured at 530 nm after 8 weeks at 37°C after production is 0.8A ≤ X ≤ A.

[0071] In the discoloration prevention method of the present invention, the step of preparing the pre-fermentation liquid is a step of preparing a liquid (pre-fermentation liquid) to be used for fermentation using malt as a raw material, and the details thereof are as described in the manufacturing method of the present invention.

[0072] In the discoloration prevention method of the present invention, the amount of coloring component (especially anthocyanin) added is preferably 0.01 to 0.2 parts by weight, and more preferably 0.025 to 0.15 parts by weight, per 100 parts by weight of malt. In addition, in the discoloration prevention method of the present invention, the amount of coloring component (especially anthocyanin) added can also be determined using the absorbance of the pre-fermentation liquid as an indicator. In the discoloration prevention method of the present invention, the pre-fermentation liquid has an absorbance of preferably 0.1 to 1.2, and more preferably 0.15 to 0.8, at 530 nm.

[0073] The discoloration prevention method of the present invention may further include a step of fermenting the pre-fermentation liquid (or wort made from at least malt and coloring components) obtained in the pre-fermentation liquid preparation step (fermentation step), and a step of maturing the fermented liquid obtained in the fermentation step (storage step). Details of the fermentation step and the storage step are as described in the manufacturing method of the present invention.

[0074] Fermented beverages obtained by the discoloration prevention method of the present invention can be provided as packaged beverages by filling and sealing them in containers. Suitable containers include brown containers, glass bottles, brown glass bottles, etc. Specific examples of containers include glass bottles (preferably brown, reddish-brown, or black beer bottles), cans (preferably aluminum cans), barrels, as well as plastic containers such as PET bottles and paper containers. [Examples]

[0075] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to the following examples.

[0076] <Sample Preparation Method> (Example 1: Formula for adding to purple sweet potato before fermentation) 40 kg of crushed malt and 2 kg of purple sweet potato flour (Kawamitsu Bussan Co., Ltd.) were saccharified, and the enzymes were deactivated at 76°C. The resulting liquid (wort) was filtered. The wort was then transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After boiling, hot water was added to compensate for evaporation, the heat trough was removed in a whirlpool tank, and then it was cooled to 8°C using a plate cooler to obtain 250 L of cold wort. This cold wort was designated as Wort A. Brewer's yeast was added to wort A and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The mixture was transferred to a tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. Deaerated water was then added to dilute the wort extract to 11.8% by weight, and the mixture was filtered using diatomaceous earth to obtain fermented beverage A. This fermented beverage A was filled into beer bottles. Immediately after filling, the absorbance of fermented beverage A at a wavelength of 530 nm was 0.694.

[0077] (Comparative Example 1: Formula with TH-CA (anthocyanin pigment) added after fermentation) 42 kg of crushed malt was saccharified and enzyme inactivation was performed at 76°C. The resulting liquid (wort) was filtered. The wort was then transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After boiling, hot water was added to compensate for evaporation, the heat trough was removed in a whirlpool tank, and then it was cooled to 8°C using a plate cooler to obtain 250 L of cold wort. This cold wort was designated as wort B. Brewer's yeast was added to wort B and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The mixture was transferred to another tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. After that, TH-CA 1,500 ppm and deaerated water were added to dilute the wort extract to 11.8% by weight, and the mixture was filtered using diatomaceous earth to obtain fermented beverage B. This fermented beverage B was filled into beer bottles. Immediately after filling, the absorbance of fermented beverage B at a wavelength of 530 nm was 0.711.

[0078] In this specification, when the content of an ingredient is expressed in ppm, the content represents parts per million of the weight of the ingredient relative to the total volume. "ppm" can also be written as "w / v ppm".

[0079] (Example 2: Formula with TH-CA added before fermentation) 30 kg of crushed malt and 7.5 kg of corn starch were saccharified, and the enzymes were deactivated at 76°C. The obtained liquid (wort) was filtered. Then, the obtained wort was transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After boiling, hot water was added to compensate for evaporation, 1,500 ppm of TH-CA was added in a whirlpool tank, the heat trough was removed, and then it was cooled to 8°C using a plate cooler to obtain 250 L of cold wort. This cold wort was designated as wort C. Brewer's yeast was added to wort C and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The mixture was then transferred to a tank and aged for 7 days, after which it was cooled to around -1°C and stabilized for 14 days. After that, deaerated water was added to dilute the wort extract to 11.8% by weight, and then filtered using diatomaceous earth to obtain fermented beverage C. This fermented beverage C was filled into beer bottles. Immediately after filling, the absorbance of fermented beverage C at a wavelength of 530 nm was 0.322.

[0080] (Comparative Example 2: TH-CA added after fermentation formulation) 30 kg of crushed malt and 7.5 kg of corn starch were saccharified, and the enzymes were deactivated at 76°C. The obtained liquid (wort) was filtered. Then, the wort was transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After boiling, hot water was added to compensate for evaporation, the heat trough was removed in a whirlpool tank, and then it was cooled to 8°C using a plate cooler to obtain 250 L of cold wort. This cold wort was designated as wort D. Brewer's yeast was added to wort D and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The mixture was transferred to another tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. After that, TH-CA 450 ppm and deaerated water were added to dilute the wort extract to 11.8% by weight, and the mixture was filtered using diatomaceous earth to obtain fermented beverage D. This fermented beverage D was filled into beer bottles. Immediately after filling, the absorbance of fermented beverage D at a wavelength of 530 nm was 0.324.

[0081] <Absorbance> After decarbonizing the sample, its absorption spectrum was measured using a spectrophotometer. Since the red coloring component exhibits a maximum absorption wavelength around 500 nm, the absorption at 530 nm was measured to determine the absorbance. The measurements were performed using a quartz cell at a temperature of 20°C. For each sample, the absorbance at 530 nm was measured immediately after filling into brown beer bottles, and again after 2 weeks, 4 weeks, 8 weeks, and 12 weeks at 37°C. The results are shown in Tables 1-2 and Figures 1-2 below.

[0082] Table 1 and Figure 1 show the absorbance of fermented beverage A and fermented beverage B at 530 nm. Table 2 and Figure 2 show the absorbance of fermented beverage C and fermented beverage D at 530 nm. These results show that the fermented beverages in the examples can suppress the degree of discoloration and fading over time after production compared to the fermented beverages in the comparative examples.

[0083] [Table 1]

[0084] [Table 2]

Claims

1. A method for producing a fermented beverage containing colored wort fermented liquid that suppresses discoloration over time after production, A process of preparing a pre-fermentation liquid by adding coloring agents to raw materials containing at least malt, The process includes fermenting the aforementioned pre-fermentation liquid with yeast to obtain the colored wort fermented liquid, The aforementioned coloring component contains anthocyanins and is a coloring component derived from vegetables. The coloring component is added so that the absorbance A measured at 530 nm immediately after the production of the fermented beverage is between 0.1 and 1.

2. The absorbance A satisfies the relationship 0.8A ≤ X ≤ A with respect to the absorbance X measured at 530 nm after 8 weeks at 37°C following manufacturing. Manufacturing method.

2. A method for producing a fermented beverage containing colored wort fermented liquid that suppresses discoloration over time after production, A process of preparing a pre-fermentation liquid by adding coloring agents to raw materials containing at least malt, The process includes fermenting the aforementioned pre-fermentation liquid with yeast to obtain the colored wort fermented liquid, The aforementioned coloring component contains anthocyanins and is a coloring component derived from purple sweet potato. The coloring component is added so that the absorbance A measured at 530 nm immediately after the production of the fermented beverage is between 0.1 and 1.

2. The absorbance A satisfies the relationship 0.8A ≤ X ≤ A with respect to the absorbance X measured at 530 nm after 8 weeks at 37°C following manufacturing. The aforementioned coloring component is added in an amount of 0.01 to 0.2 parts by weight per 100 parts by weight of malt. Manufacturing method.

3. The manufacturing method according to claim 1 or 2, wherein the fermented beverage is a packaged beverage.

4. The manufacturing method according to claim 3, wherein the container is a brown container, a glass bottle, or a brown glass bottle.

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