Method of manufacturing non alcoholic beverages and alcoholic beverages

Abstract

The disclosed method for manufacturing non-alcoholic beverages and alcoholic beverages comprises: a saccharification step of adding raw materials to saccharification water to proceed with saccharification and obtain a saccharification mixture; a filtration step of obtaining wort or rice wort from the saccharification mixture; a boiling step of boiling the wort or rice wort to obtain a final wort or rice wort; a sedimentation and cooling step of cooling the final wort or rice wort while filtering out impurities contained in the final wort or rice wort; a fermentation step of fermenting the cooled final wort or rice wort to obtain an alcoholic beverage; and an aging and storage step of aging and storing the alcoholic beverage.

Description

Technology Field

[0001] The present invention (Disclosure) relates to a method for manufacturing alcohol-free beverages and alcoholic beverages having alcohol-free and low-alcohol characteristics. Background Technology

[0003] This section provides background information related to the present disclosure, which is not necessarily prior art.

[0004] Generally, widely used methods for producing non-alcoholic and low-alcohol beer involve removing alcohol through a fermentation process after preparing the wort or rice wort, or lowering the alcohol content from the time of wort or rice wort preparation.

[0005] For example, a method used to lower the alcohol content when producing wort or rice wort is to reduce the amount of malt and rice used.

[0006] However, reducing the amount of malt and rice resulted in a decline in the flavor of the alcoholic beverage, and also caused an imbalance between sweetness and bitterness. Prior art literature

[0007] Korean Published Patent Application No. 10-2023-0123942. Korean Registered Patent Application No. 10-2459377. The problem to be solved

[0008] The present invention (Disclosure) aims to provide a method for manufacturing alcoholic beverages and alcoholic drinks having a rich taste and aroma, appropriate body, and characteristics of being alcohol-free or low-alcohol. means of solving the problem

[0009] This section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features.

[0010] To solve the above-mentioned problem, a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to any aspect of the present invention may comprise: a saccharification step of adding raw materials to saccharification water to proceed with saccharification and obtain a saccharification mixture; a filtration step of obtaining wort or rice wort from the saccharification mixture; a boiling step of boiling the wort or rice wort to obtain a final wort or rice wort; a sedimentation and cooling step of cooling the final wort or rice wort while filtering out impurities contained in the final wort or rice wort; a fermentation step of fermenting the cooled final wort or rice wort to obtain an alcoholic beverage; and an aging and storage step of aging and storing the alcoholic beverage.

[0011] In a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, the saccharification step may be performed by adding crushed raw materials to 600 L of saccharification water heated to 45 to 55°C and performing a first saccharification while stirring for 10 to 15 minutes, performing a second saccharification while stirring for 30 minutes at 60 to 64°C, and then performing a third saccharification while stirring for 1 to 5 minutes at 70 to 80°C to obtain a saccharification mixture.

[0012] In a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, the raw materials may include 30 to 50 kg of Cara Munic malt, selected from 30 to 50 kg of pale ale malt, Pilsner malt, and base malt; 5 kg of rye bread or malt bread cut to a width × length × height of 2 cm × 2 cm × 2 cm; and 10 to 50 kg of ground rice.

[0013] In a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, the raw materials may include 0.2 to 1.0 kg of chocolate lile malt along with 30 to 50 kg of pale ale malt and 30 to 50 kg of Cara Munic malt; 5 kg of rye bread or malt bread cut to a width × length × height of 2 cm × 2 cm × 2 cm; and 10 to 50 kg of ground rice.

[0014] In a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, 100 to 120 kg of crushed rice may be introduced as a raw material.

[0015] In a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, the rice is, Gaori, Gawichal, Gaksina, Gangneungchal, Gangbaedo, Geomeunchalssalbyeo, Ge, Guryeongchal, Gwolnado, Gwido, Kkaturichal, Naengdo, Noindadagi, Noindo, Nokdudo, Neutdakbyeo, Dadajo, Dabaekjo, Daegwando, Daegudo, Daegwoldo, Daegwolchal, Daejichal, Duchungjo, Ttangbyeo, Mesandi, Metdwaejichal (Bandimi), Monggeunchanarak, Mumona, Musando, Muando, Mujudo, Mitdarae, Baekmangjo, Baekseok, Baekjagwang, Baekjanggun, Baekcheondo, Beodeulbyeo, Beoppanhwa, Boribyeo, Bukheukjo, Buldo, Bulgeunchanarak, Bidanchal, Saducho, Seosanjo, Sodujo, Soyuri, Seomeoribyeo, Seomeorijijang, Seobenchiggi, Susangjo, Sulsuldo, Two or more types selected from Sseubyeo, Agabyeo, Arongbyeo, Annamjo, Anjeunbaengi, Aedal, Yeobye, Yeonanjo, Okgyeong, Olbyeo, Olwaedu, Waejoeul, Yongdarichalbye, Yongjeongchal, Yongcheon, Wonjo, Yuwoljo, Iutmoreugi, Jagwangdo, Jagwangchal, Jandadagi, Jangna, Jangsamdo, Jeokdo, Jeoktomi, Jeonggeundo, Jeongjo, Jodongji, Jodujo, Jokjebichal, Joljangbyeo, Jwiipparibye, Jinando, Jinhwa, Cheonjudo, Cheongsando, Chigyeongdo, Chimabyeo, Patbyeo, Pyeongbuk, Pyeongyang, Hansujindo, Hanyangjo, Hambureubyeo, Haejo, Hyanggok, Hongduna, Hwado, Heukgaeng, Heukkkaemi, Heuksanjo, Heukjeodo, Heukchalmi, and Hinbe may be mixed.

[0016] In a method for producing non-alcoholic beverages and alcoholic beverages according to one aspect of the present invention, the filtration step may be performed by allowing the mixture to stand for 10 to 20 minutes to separate the residue from the wort or rice wort in the saccharification mixture, thereby obtaining the wort or rice wort in the first step, and then adding 600 liters of water at 70 to 80°C to the remaining residue and filtering to obtain the wort or rice wort in the second step.

[0017] In a method for producing alcoholic beverages according to one aspect of the present invention, the boiling step may involve adding wort or rice wort to a boiling tank and then heating the wort or rice wort for 60 minutes while maintaining the temperature of the wort or rice wort at approximately 80 to 100°C.

[0018] In a method for producing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, hops are optionally added during the boiling step, and 0.1 kg of bitter hops are added first after 5 minutes have elapsed since the start of boiling, and 0.1 kg of aroma hops are added secondly after 55 minutes have elapsed since the start of boiling.

[0019] In a method for manufacturing non-alcoholic beverages and alcoholic beverages according to one aspect of the present invention, the sedimentation and cooling step may involve settling the final wort or final rice wort in a whirlpool tank for 30 minutes to filter out impurities contained in the final wort or final rice wort, and then cooling the final wort or final rice wort to 20 to 30°C.

[0020] In a method for producing non-alcoholic beverages and alcoholic beverages according to one aspect of the present invention, in the fermentation step, 5 to 10 liters of liquid yeast are introduced into a fermentation tank together with the final wort or final rice wort, and then fermentation can be carried out for 10 days while maintaining the temperature of the final wort or final rice wort at 15 to 25°C.

[0021] A method for producing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, wherein in the fermentation step, 5 to 10 liters of liquid yeast, 10 to 30 kg of fructose for adjusting the alcohol content, 50 to 100 kg of maltoligosaccharide, and 50 g of sucralose as a sweetener are added together with the final wort or rice wort, and then fermented for 10 days while maintaining the temperature of the final wort or the final rice wort at 15 to 25°C.

[0022] In a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, in the aging and storage step, the alcoholic beverage may be aged for 2 to 10 days while maintaining the temperature of the alcoholic beverage at 18 to 20°C after being placed in an aging tank.

[0023] In a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, in the aging and storage step, 0.1 parts by weight of lactic acid per 100 parts by weight of the alcoholic beverage is introduced into an aging tank, and the alcoholic beverage can be aged for 2 to 10 days while maintaining the temperature of the alcoholic beverage at 18 to 20°C.

[0024] In a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to one aspect of the present invention, in the aging and storage step, the aged alcoholic beverage may be placed in a storage tank and the temperature lowered by 0.5 to 1°C per day, and then stored for 2 weeks while maintaining the temperature of the alcoholic beverage at 0 to 4°C. Effects of the invention

[0025] According to the present invention, it is possible to provide the effect of enabling the production of alcoholic beverages having a rich taste and aroma, appropriate body, and characteristics of being alcohol-free or low-alcohol.

[0026] According to the present invention, since lactic acid is added, it is possible to provide the effect of producing an alcoholic beverage that has a dry, tangy taste and a sour taste. Brief explanation of the drawing

[0027] FIG. 1 is a flowchart schematically illustrating a method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to the present invention. Specific details for implementing the invention

[0028] Hereinafter, embodiments implementing the method for manufacturing non-alcoholic beverages and alcoholic beverages according to the present invention will be described in detail with reference to the drawings.

[0029] The present invention enables the production of alcohol-free alcoholic beverages with an alcohol content of 0.2% or less and low-alcohol alcoholic beverages with an alcohol content of 1.0% to 2.0%.

[0030] The method for manufacturing a non-alcoholic beverage and an alcoholic beverage according to the present invention comprises a saccharification step (S1), a filtration step (S2), a boiling step (S3), a sedimentation and cooling step (S4), a fermentation step (S5), and an aging and storage step (S6).

[0031] The saccharification step (S1) is a step in which raw materials are added to saccharification water and saccharification is carried out to obtain a saccharification mixture.

[0032] In the saccharification step (S1), water, preferably purified water, is used as the saccharification water, and rice is used as a raw material along with malt, rye bread, or malt bread.

[0033] Meanwhile, according to another embodiment, rice may be used alone as a raw material.

[0034] Caramunich malt is used in combination with any one selected from Pale Ale Malt, Pilsner Malt, and Base Malt when making low-alcohol alcoholic beverages, and Choco Rye Malt is used in combination with Pale Ale Malt and Caramunich Malt when making non-alcoholic beverages.

[0035] Rye bread or malt bread is ordinary rye bread or malt bread available on the market, and the rye bread or malt bread is cut into pieces measuring 2 cm × 2 cm × 2 cm in width × length × height.

[0036] Rice includes Gaori, Gawichal, Gaksina, Gangneungchal, Gangbaedo, Geomeunkkaessalbyeo, Ge, Guryeongchal, Gwolnado, Gwido, Kkaturichal, Naengdo, Noindadagi, Noindo, Nokdudo, Neutdakbyeo, Dadajo, Dabaekjo, Daegwando, Daegudo, Daegwoldo, Daegwolchal, Daejichal, Duchungjo, Ttangbyeo, Mesandi, Metdaejichal (Bandimi), Monggeunchanarak, Mumona, Musando, Muando, Mujudo, Mitdarae, Baekmangjo, Baekseok, Baekjagwang, Baekjanggun, Baekcheondo, Beodeulbyeo, Beoppanhwa, Boribyeo, Bukheukjo, Buldo, Bulgeunchanarak, Bidanchal, Saducho, Seosanjo, Sodujo, Soyuri, Seomeoribyeo, Seomeorijijang, Seobenchiggi, Susangjo, Sulsuldo, Ssubye, Agabyeo, Arongbyeo, Annamjo, Anjeunbaengi, Aedal, Two or more types selected from Yeobye, Yeonanjo, Okgyeong, Olbyeo, Olwaedu, Waejoeul, Yongdari-chalbyeo, Yongjeongchal, Yongcheon, Wonjo, Yuwoljo, Iutmoreugi, Jagwangdo, Jagwangchal, Jandadagi, Jangna, Jangsamdo, Jeokdo, Jeoktomi, Jeonggeundo, Jeongjo, Jodongji, Jodujo, Jokjebichal, Joljangbyeo, Jwiipparibye, Jinando, Jinhwa, Cheonjudo, Cheongsando, Chigyeongdo, Chimabyeo, Patbyeo, Pyeongbuk, Pyeongyang, Hansujindo, Hanyangjo, Hambureubyeo, Haejo, Hyanggok, Hongduna, Hwado, Heukgaeng, Heukkkaemi, Heuksanjo, Heukjeodo, Heukchalmi, and Hinbe are mixed and used.

[0037] In the saccharification stage (S1), saccharification is carried out by introducing saccharification water and raw materials into a saccharification tank, while sequentially raising the temperature.

[0038] In the saccharification step (S1), crushed malt, chopped rye bread or malt bread, and crushed rice are mixed in saccharification water heated to 45 to 55°C and saccharification is carried out for approximately 10 to 15 minutes while stirring, saccharification is carried out for 30 minutes while stirring at 60 to 64°C, and saccharification is carried out for 1 to 5 minutes while stirring at 70 to 80°C to obtain a saccharification mixture.

[0039] At this time, 600 liters of saccharification water are added to the saccharification tank, and 5 kg of rye bread or malt bread and 10 to 50 kg of rice are added to the saccharification tank.

[0040] In addition, when producing non-alcoholic alcoholic beverages, 30 to 50 kg of Cara Municipal malt is added to the mashing tank along with one selected from Pale Ale Malt, Pilsner Malt, and Base Malt, and when producing low-alcoholic alcoholic beverages, 0.2 to 1.0 kg of crushed Choco Lile Malt is added to the mashing tank along with 30 to 50 kg of Pale Ale Malt and 30 to 50 kg of Cara Municipal Malt.

[0041] Meanwhile, according to another embodiment, in the saccharification step (S1), crushed rice is mixed with saccharification water heated to 45 to 55°C and saccharification is carried out for approximately 10 to 15 minutes while stirring, saccharification is carried out for 30 minutes while stirring at 60 to 64°C, and saccharification is carried out for 1 to 5 minutes while stirring at 70 to 80°C to obtain a saccharification mixture.

[0042] At this time, 600 liters of saccharification water are added to the saccharification tank, and 100 to 120 kg of rice is added to the saccharification tank.

[0043] The filtration step (S2) is a step of obtaining wort or rice juice from the saccharification mixture obtained in the saccharification step (S1).

[0044] In the filtration step (S2), the saccharified mixture obtained in the saccharification step (S1) is allowed to stand for 10 to 20 minutes to separate the wort or rice juice and the residue, and then the wort or rice juice is obtained first.

[0045] Then, 600 liters of water at 70~80°C is added to the residue (pulp) remaining after obtaining the wort or rice wort, and then filtered to obtain a second wort or rice wort, and in the filtration step (S2), approximately 920.2 liters of wort or rice wort can be obtained.

[0046] Here, the water used for the post-processing is the same as the water used for saccharification, preferably purified water.

[0047] The boiling step (S3) is a step of boiling the wort or rice wort obtained in the filtration step (S2) to obtain the final wort or rice wort.

[0048] In the boiling step (S3), boiling of the wort or rice wort is performed by adding the wort or rice wort obtained in the filtration step (S2) to a boiling tank and then heating the wort or rice wort for 60 minutes while maintaining the temperature of the wort or rice wort at approximately 80 to 100°C.

[0049] At this time, 0.1 kg of bitter hops are added as a first step when 5 minutes have passed since the start of boiling the wort or rice wort, and 0.1 kg of aroma hops are added as a second step when 55 minutes have passed since the start of boiling.

[0050] Here, bitter hops and aroma hops are not specifically limited, but for example, bitter hops may be Citra hops and aroma hops may be Cascade hops.

[0051] Meanwhile, according to another embodiment, hops may not be added when boiling rice juice.

[0052] The sedimentation and cooling step (S4) is a step of cooling the final wort or rice wort to a temperature suitable for fermentation while filtering out impurities contained in the final wort or rice wort obtained in the boiling step (S3).

[0053] In the sedimentation and cooling step (S4), impurities in the final wort or rice wort are settled in a whirlpool tank for 30 minutes and filtered out, and the clear final wort or rice wort from which impurities have been filtered out in the whirlpool tank is cooled by a cooler to a temperature suitable for fermentation, approximately 20 to 30°C.

[0054] The fermentation step (S5) is a step of obtaining alcohol by fermenting the cooled final wort or final rice wort that has undergone the sedimentation and cooling step (S4).

[0055] In the fermentation step (S5), yeast is introduced into a fermentation tank along with the final wort or final rice wort, and then the final wort or final rice wort is fermented for 10 days while maintaining the temperature of the final wort or final rice wort at 15 to 25°C to obtain an alcohol-free alcoholic beverage.

[0056] In addition, in the fermentation step (S5), fructose, malto-oligosaccharide, and sucralose as a sweetener are added to the final wort or final rice wort along with yeast, and then the final wort or final rice wort is fermented for 2 to 10 days while maintaining the temperature of the final wort or final rice wort at 15 to 25°C to obtain a low-alcohol alcoholic beverage.

[0057] Here, the yeast may be cultured liquid yeast, and Saccharomyces cerevisiae may be used as the liquid yeast, but is not limited thereto. In this case, 5 to 10 liters of liquid yeast may be added.

[0058] And fructose is not specifically limited, but a fermentable sugar is used to control the alcohol fermentation rate (0.2~3%).

[0059] Here, 10 to 30 kg of fructose, 50 to 100 kg of maltoligosaccharide, and 0.01 parts by weight (%) of sweetener may be added per 100 parts by weight (%) of final wort or final rice wort.

[0060] The aging and storage step (S6) is a step to settle the residual sediment of the alcohol obtained in the fermentation step (S5) to clarify the alcohol and enhance the flavor of the alcohol.

[0061] In the aging and storage step (S6), the aging of the alcohol is carried out for 2 days while maintaining the temperature of the alcohol at 18~20℃, with the alcohol obtained in the fermentation step (S5) and lactic acid introduced into the aging tank.

[0062] At this time, lactic acid is added in an amount of 0.1 parts by weight (%) per 100 parts by weight (%) of the alcohol, and the lactic acid gives the alcohol a dry, tangy, and sour taste. In addition, pH adjustment prevents spoilage of the alcohol depending on storage conditions, and if the sour taste is not considered, lactic acid may not be added.

[0063] Then, in the aging and storage stage (S6), the aged liquor is placed into a storage tank and the temperature is lowered by 0.5 to 1°C per day, and then the liquor is stored for 2 weeks while maintaining the temperature at 0 to 4°C.

[0064] Alcoholic beverages according to the present invention, produced by such a method, can be manufactured having a rich taste and aroma, an appropriate body, and characteristics of being alcohol-free or low-alcohol.

[0065] According to the present invention, since lactic acid is added, it is possible to produce an alcoholic beverage having a dry, tangy taste and a sour taste.

[0066] It is stated that the intrinsic technical concept of the present invention is not limited to the embodiments described above, but encompasses the scope that can be easily proposed by a person skilled in the art through substitution or modification.

[0067] Furthermore, since the terms used in the description of the present invention are selected for the convenience of explanation, in grasping the intrinsic technical concept of the present invention, they should not be limited to their dictionary meanings but should be appropriately interpreted in a sense consistent with the technical concept of the present invention.

Claims

Claim 1 A saccharification step (S1) in which raw materials are added to saccharification water to proceed with saccharification and obtain a saccharification mixture; a filtration step (S2) in which wort is obtained from the saccharification mixture; a boiling step (S3) in which the wort is boiled to obtain a final wort (cast wort); a sedimentation and cooling step (S4) in which impurities contained in the final wort (cast wort) are filtered out while cooling the final wort (cast wort); and 5 to 10 L of liquid yeast is added to a fermentation tank along with the cooled final wort (cast wort) and fermented for 10 days while maintaining the temperature of the cooled final wort (cast wort) at 15 to 25°C, or 5 to 10 L of liquid yeast, 10 to 30 kg of fructose for alcohol content control, 50 to 100 kg of maltoligosaccharide, and 50 g of sweetener are added along with the cooled final wort (cast wort). A fermentation step (S5) for obtaining an alcoholic beverage by fermenting the cooled final wort (cast wort) for 10 days while maintaining the temperature of the cast wort at 15~25℃ after adding sucralose; A method for manufacturing a low-alcohol alcoholic beverage, comprising: an aging and storage step (S6) for aging and storing the above alcoholic beverage; wherein the saccharification step (S1) is characterized by crushing and adding the above raw material to 600 L of saccharification water heated to 45~55℃ and performing a first saccharification while stirring for 10~15 minutes, performing a second saccharification while stirring for 30 minutes at 60~64℃, and then performing a third saccharification while stirring for 1~5 minutes at 70~80℃ to obtain the above saccharification mixture, and wherein the raw material comprises 0.2~1.0 kg of chocolate lile malt along with 30~50 kg of pale ale malt and 30~50 kg of Cara Munic malt; 5 kg of rye bread or malt bread cut to a width × length × height of 2 cm × 2 cm × 2 cm; and 10~50 kg of crushed rice. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 In claim 1, the rice comprises: Gaori, Gawichal, Gaksina, Gangneungchal, Gangbaedo, Geomeunkkaessalbyeo, Ge, Guryeongchal, Gwolnado, Gwido, Kkaturichal, Naengdo, Noindadagi, Noindo, Nokdudo, Neutdakbyeo, Dadajo, Dabaekjo, Daegwando, Daegudo, Daegwoldo, Daegwolchal, Daejichal, Duchungjo, Ttangbyeo, Mesandi, Metdojichal (Bandimi), Monggeunchanarak, Mumona, Musando, Muando, Mujudo, Mitdarae, Baekmangjo, Baekseok, Baekjagwang, Baekjanggun, Baekcheondo, Beodeulbyeo, Beopbanhwa, Boribyeo, Bukheukjo, Buldo, Bulgeunchanarak, Bidanchal, Saducho, Seosanjo, Sodujo, Soyuri, Seomeoribyeo, Seomeorijijang, Seobenchiggi, Susangjo, Sulsuldo, Ssubye, Agabyeo, Arongbyeo, Annamjo, A method for manufacturing a low-alcohol alcoholic beverage characterized by mixing and adding two or more types selected from Anjeunbaengi, Aedal, Yeobye, Yeonanjo, Okgyeong, Olbyeo, Olwaedu, Waejoeul, Yongdari-chalbyeo, Yongjeongchal, Yongcheon, Wonjo, Yuwoljo, Iutmoreugi, Jagwangdo, Jagwangchal, Jandadagi, Jangna, Jangsamdo, Jeokdo, Jeoktomi, Jeonggeundo, Jeongjo, Jodongji, Jodujo, Jokjebichal, Joljangbyeo, Jwiipparibye, Jinando, Jinhwa, Cheonjudo, Cheongsando, Chigyeongdo, Chimabyeo, Patbyeo, Pyeongbuk, Pyeongyang, Hansujindo, Hanyangjo, Hambureubyeo, Haejo, Hyanggok, Hongduna, Hwado, Heukgaeng, Heukkkaemi, Heuksanjo, Heukjeodo, Heukchalmi, and Hinbe. Claim 7 A method for producing a low-alcohol alcoholic beverage according to claim 1, wherein the filtration step (S2) is characterized by allowing the saccharification mixture to stand for 10 to 20 minutes to separate the residue from the wort, thereby obtaining the wort in the first step, and then adding 600 liters of water at 70 to 80°C to the remaining residue and filtering to obtain the wort in the second step. Claim 8 A method for producing a low-alcohol alcoholic beverage according to claim 1, wherein the boiling step (S3) is characterized by heating the wort for 60 minutes while maintaining the temperature of the wort at approximately 80 to 100°C after introducing the wort into a boiling tank. Claim 9 A method for manufacturing a low-alcohol alcoholic beverage according to claim 8, wherein in the boiling step (S3), hops are optionally added, and 0.1 kg of bitter hops are added first after 5 minutes have elapsed since the start of boiling, and 0.1 kg of aroma hops are added secondly after 55 minutes have elapsed since the start of boiling. Claim 10 A method for producing a low-alcohol alcoholic beverage according to claim 1, wherein the sedimentation and cooling step (S4) is characterized by sedimenting the final cast wort in a whirlpool tank for 30 minutes to filter out impurities contained in the final cast wort, and then cooling the final cast wort to 20 to 30°C. Claim 11 A method for producing a low-alcohol alcoholic beverage according to claim 1, wherein in the fermentation step (S5), 5 to 10 liters of liquid yeast are introduced into a fermentation tank together with the cooled final wort (cast wort), and then fermented for 10 days while maintaining the temperature of the cooled final wort (cast wort) at 15 to 25°C. Claim 12 A method for producing a low-alcohol alcoholic beverage according to claim 1, wherein in the fermentation step (S5), 5 to 10 liters of liquid yeast, 10 to 30 kg of fructose for adjusting the alcohol content, 50 to 100 kg of maltoligosaccharide, and 50 g of sucralose as a sweetener are added together with the cooled final wort (cast wort), and then fermented for 10 days while maintaining the temperature of the cooled final wort (cast wort) at 15 to 25°C. Claim 13 A method for manufacturing a low-alcohol alcoholic beverage according to claim 1, wherein in the aging and storage step (S6), the alcoholic beverage is aging for 2 to 10 days while maintaining the temperature of the alcoholic beverage at 18 to 20°C after being introduced into an aging tank. Claim 14 A method for manufacturing a low-alcohol alcoholic beverage according to claim 1, wherein in the aging and storage step (S6), 0.1 parts by weight of lactic acid is introduced into an aging tank with respect to 100 parts by weight of the alcoholic beverage and 0.1 parts by weight of lactic acid per 100 parts by weight of the alcoholic beverage, and the alcoholic beverage is aged for 2 to 10 days while maintaining the temperature of the alcoholic beverage at 18 to 20°C. Claim 15 A method for manufacturing a low-alcohol alcoholic beverage according to claim 1, wherein in the aging and storage step (S6), the aged alcoholic beverage is placed in a storage tank and the temperature is lowered by 0.5 to 1°C per day, and then stored for 2 weeks while maintaining the temperature of the alcoholic beverage at 0 to 4°C.

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