JP2014023500A - Non-alcoholic beverages and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a completely new non-alcoholic beverage and its efficient production method without an expensive large-scale device, the beverage being not too sweet due to the reduced or removed sugar from fruits, compatible with meals, providing a favorable fruity flavor with a reduced oxidation odor and unpleasant taste, with the clarity and appearance similar to a wine, satisfying consumers' preferences sufficiently.SOLUTION: This is a non-alcoholic beverage obtained by fermentation of a fruit with the use of fat-producing germs. This is a method for production of a non-alcoholic beverage obtained by fermentation of a fruit with the use of fat-producing germs. It is preferable that the fat-producing germ is a fat-yeast; the fat-producing germ is the Lipomyces group or the Rhodosporidium group; the fruit is selected from grape, peach and apple; the grape is muscat bailey A, chardonnay, or cabernet so vinyon; and the sugar content measured by the sugar content meter is 5 or below.

Description

  The present invention relates to a non-alcoholic beverage and a method for producing the same.

Wine is an alcoholic fermentation product of yeast and is generally drunk to make the meal more tasty and more blissful. In particular, it is known that it is compatible with meat dishes and the like, and many people prefer to drink it when eating. In addition, the wine contains abundant active ingredients such as fruit-derived polyphenols, organic acids and minerals, and the wine may be drunk for the purpose of replenishing these active ingredients. .
However, since the wine is an alcoholic beverage containing alcohol, it has drunkness, and if it is desired to refrain from or must refrain from drinking alcohol, it cannot be drunk. For this reason, provision of the wine-flavored non-alcoholic drink which can be drunk also in this case has been calculated | required.

The non-alcoholic beverage is also referred to as “dealcoholic beverage” or “alcohol-free beverage”. Conventionally, the non-alcoholic beverage has been produced by removing the alcohol component contained therein by a distillation method, a reverse osmosis membrane method or the like, or by decomposing with a microorganism.
For example, Japanese Patent Laid-Open No. 6-62827 (Patent Document 1) describes a method of reducing the concentration of alcohol components contained in wine by taking out a gas phase containing alcohol with a centrifugal thin layer film evaporator. Has been. Japanese Patent Laid-Open No. 6-86661 (Patent Document 2) discloses an alcohol-free wine that maintains the flavor and aroma of wine by mixing wine with a reduced concentration of the alcohol component and concentrated grape juice. Manufacturing is described. In JP-A-9-98767 (Patent Document 3), an alcoholic beverage is diluted and fractionated with a reverse osmosis membrane at a pressure of 20 to 50 bar and a pressure of 10 to 30 ° C., thereby removing an alcohol component from the beverage. Describes the production of a low alcoholic beverage. Japanese Patent Application Laid-Open No. 2004-222572 (Patent Document 4) describes that non-alcoholic beer is produced by adding candida tropicalis and assimilating alcohol in aging of beer liquid that has been fermented. Has been.
However, these low alcohol beverages and non-alcohol beverages in the past require large and expensive equipment for production, and the production process is complicated, so that the taste is increased and the good aroma components are reduced. The flavor quality could not satisfy the consumer's taste sufficiently.

  Recently, several methods for producing a non-alcoholic beverage with a so-called alcohol content of 0.00% that do not perform alcoholic fermentation or do not use dealcoholization techniques have been proposed. For example, JP 2011-147386 A (Patent Document 5) describes that non-alcoholic wine is produced by adding grape, peach, kiwi, melon and other fruit juice to a green tea water extract as a main raw material. Has been. However, in this case, since the fruit juice is used, there is a problem that sweetness remains in the mouth.

Therefore, in order to solve the problem that the sweetness remains in the mouth, Japanese Patent Application Laid-Open No. 2005-204585 (Patent Document 6) discloses a complicated method by adding fruit wine and plant-derived polyphenol to a low alcoholic beverage using fruit juice. The production of a low-alcohol beverage having a good taste is described. Japanese Patent Application Laid-Open No. 2011-030577 (Patent Document 7) describes that a beverage having both brewed liquor flavor and fullness is produced by subjecting a fermentation raw material containing fruit juice to malolactic lactic acid fermentation. ing. Furthermore, Japanese Patent Publication No. 6-28587 (Patent Document 8) discloses that a fruit juice is separated into a high sugar fraction and a low sugar fraction by a freezing method or the like, and a high-boiling ester such as a high boiling point ester is separated from the high sugar fraction by a fractional distillation column. It is described to produce a low alcohol wine by stripping the ingredients, adding it to a low sugar fraction and fermenting it.
However, in these cases, although the improvement of flavor quality has been tried, the fruit juice is used as it is to maintain the flavor of the fruit, and as a result of the sugar content in the fruit juice remaining in the beverage, the sweetness becomes stronger, The fruit flavor is poor and the consumer's taste cannot be fully satisfied by reducing the miscibility of the juice to prevent the compatibility with the meal or to increase the sweetness. Currently.

JP-A-6-62827 JP-A-6-86661 Japanese Patent Laid-Open No. 9-98767 JP 2004-222572 A JP 2011-147386 A JP-A-2005-204585 Japanese Unexamined Patent Publication No. 2011-030577 Japanese Examined Patent Publication No. 6-28587

  An object of the present invention is to solve the above-described problems and achieve the following objects. In other words, the present invention does not require a large and expensive apparatus for its production, reduces or removes the sugar content of fruit juice, is not too sweet and has a good compatibility with meals, and has an odor and odor. A completely new non-alcoholic beverage that can enjoy good fruit flavor (fruity flavor) with little miscellaneous taste, wine-like clarity and appearance, and fully satisfy consumer tastes, and its efficient An object is to provide a manufacturing method.

Means for solving the above-mentioned problems are as follows. That is,
<1> A non-alcoholic beverage obtained by fermenting a fruit using an oil-producing microorganism.
<2> The non-alcoholic beverage according to <1>, wherein the oil- and fat-producing bacterium is an oil-and-fat yeast.
<3> The non-alcoholic beverage according to <2>, wherein the fat and oil yeast is at least one selected from the genus Lipomyces and Rhodosporidium.
<4> The non-alcoholic beverage according to any one of <1> to <3>, wherein the fruit is at least one selected from grapes, peaches, and apples.
<5> The non-alcoholic beverage according to any one of <1> to <4>, wherein the sugar content Brix measured with a sugar content meter is 5 or less.
<6> The non-alcoholic beverage according to any one of <1> to <5>, wherein the pH is 3 to 5.
<7> A method for producing a non-alcoholic beverage, wherein a fruit is fermented using an oil-producing microorganism.
<8> The method for producing a non-alcoholic beverage according to <7>, wherein the oil-fat producing bacterium is an oily yeast.
<9> The method for producing a non-alcoholic beverage according to <8>, wherein the fat and oil yeast is at least one selected from the genus Lipomyces and the genus Rhodosporidium.
<10> The method for producing a non-alcoholic beverage according to any one of <7> to <9>, wherein the fruit is at least one selected from grapes, peaches, and apples.
<11> The non-alcoholic beverage production method according to any one of <7> to <10>, wherein the sugar content Brix measured with a sugar content meter is 5 or less.
<12> The method for producing a non-alcoholic beverage according to any one of <7> to <11>, wherein the pH is 3 to 5.

  According to the present invention, it is possible to solve the conventional problems described above and achieve the following object, without requiring a large and expensive device for its production, and by reducing or removing the sugar content of fruit juice, Is not too strong, is a beverage with excellent compatibility with food, enjoys a good fruit flavor (fruity flavor) with little oxidation odor and miscellaneous taste, wine-like clarity and appearance, consumer taste It is possible to provide a completely new non-alcoholic beverage that can be satisfactorily satisfied, and an efficient manufacturing method thereof.

FIG. 1 is a graph showing the transition of sugar content in grape juice in Examples 1 and 2.

(Non-alcoholic beverage and method for producing the same)
The non-alcoholic beverage of the present invention is obtained by fermenting a fruit using an oil-producing microorganism. The non-alcoholic beverage of the present invention can be suitably manufactured by the method for manufacturing a non-alcoholic beverage of the present invention. In the method for producing a non-alcoholic beverage of the present invention, a fruit is fermented using an oil-producing microorganism.

-Oil producing bacteria-
The fat-producing microorganism is not particularly limited as long as it is a microorganism that can assimilate the sugar content of fruits and can accumulate fat and oil in the cells, and can be appropriately selected according to the purpose. Etc. are preferable.
The fat and yeast is not particularly limited and may be appropriately selected depending on the intended purpose, but can assimilate the sugar contained in the fruit, accumulates fat and oil in the fungus body, and does not produce alcohol by fermentation. , Does not release substances that cause miscellaneous taste outside the cell body, has a good fruit flavor (fruity flavor) with little oxidation odor and miscellaneous taste, is wine-like in clarity and appearance, and has a sweet taste For example, Lipomyces genus, Rhodosporidium genus, Oidium genus in that they can efficiently produce completely new non-alcoholic beverages that are not too strong, have good compatibility with meals, and can satisfy consumer tastes. At least one selected from the genus Endomyces , Candida , Cryptococcus , Rhodotorula , and the like is preferable. Among these, fat globules are formed in the microbial cells, there is no miscellaneous taste, there is a good fruit flavor, the sweetness is not too strong, it is excellent in compatibility with meals, and can fully satisfy consumer tastes Lipomyces starkeyi , Rhodosporidium toruloides , etc. are particularly preferred in that a completely new non-alcoholic beverage can be obtained. These may be used individually by 1 type and may use 2 or more types together. These oil- and fat-producing bacteria can be obtained from institutions such as the Netherlands Microbial Stock Conservation Center.

-Fruit-
There is no restriction | limiting in particular as said fruit, According to the objective, it can select suitably, For example, grape, a peach, an apple, a kiwi, a pear, a mango, a strawberry, etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together. These may be crushed or crushed as they are (crushed fruit, puree, etc.), juice, filtered fruit juice, or unfiltered fruit juice. Or any of straight fruit juice, concentrated fruit juice, and diluted fruit juice may be sufficient, and it can select suitably according to the objective. Moreover, you may use the commercial item as a fruit juice drink. Or it is preferable to sterilize wild yeast or the like before fermentation.

  In the present invention, an additive component may be added to the fruit. The additive component is not particularly limited and can be appropriately selected in consideration of the efficiency of the fermentation, the flavor of the obtained non-alcoholic beverage, and the like. For example, an organic acid or oil for adjusting the pH of fruit juice Auxiliary components that help the production bacteria to ferment efficiently are preferred. Specifically, minerals such as tartaric acid, malic acid, yeast extract, DAP (diammonium hydrogen phosphate), Zn, and the like are preferable. There is no restriction | limiting in particular as the addition amount to the said fruit juice of the said addition component, According to the objective, it can select suitably.

Among these, it is possible to obtain a completely new non-alcoholic beverage having no fruity taste, good fruit flavor, not too sweet, excellent compatibility with meals, and sufficiently satisfying consumer tastes. In terms, grapes, peaches and apples are preferred, with grapes being particularly preferred.
The grape is not particularly limited and can be appropriately selected according to the purpose, but has a good fruit flavor without miscellaneous taste, is not too sweet, has excellent compatibility with food, and is used by consumers. For example, ripe fruits of brewing grapes and juice grapes are preferred in that a completely new non-alcoholic beverage that can satisfy the taste is sufficiently obtained. Among these, Muscat Berry A, Chardonnay, Cabernet Sauvignon, Concord species, and the like are preferable. These may be used individually by 1 type and may use 2 or more types together.

There is no restriction | limiting in particular as sugar content of the said fruit, According to the objective, it can select suitably. For example, the sugar content (Brix) measured with a sugar content meter (refractometer) is preferably 15 (g / 100 g) or more for grapes, more preferably 10 to 25 (g / 100 g) for other fruits, and 12 to 20 (g / 100 g) is particularly preferred. The sugar content can be measured from a sugar meter (refractometer) or a conversion table in specific gravity measurement.
There is no restriction | limiting in particular as pH of the said fruit, According to the objective, it can select suitably, For example, generally 3-5 are preferable. The pH can be measured using a commercially available pH meter or the like.

-Fermentation-
The fermentation is not particularly limited as long as aerobic fermentation conditions can be ensured, and can be appropriately selected according to the purpose. Examples thereof include stationary fermentation, shaking fermentation, and aeration and stirring fermentation. These may be performed singly or in combination of two or more. In addition, as said stirring fermentation, any of a batch type, a fed-batch type, and a continuous type may be sufficient.
Since the fruits are generally easily oxidized and easily deteriorated, fermentation with aeration is considered to be difficult to employ due to quality deterioration and generation of oxidative odor. By setting the combined aeration amount, there is no quality deterioration, no generation of oxidative odor, good taste and fruity taste (fruity flavor), and excellent clarity even in fermentation with aeration Thus, a completely new non-alcoholic beverage that does not have an oxidative odor, is not too sweet, is excellent in compatibility with meals, and can fully satisfy consumer preferences is obtained.

There is no restriction | limiting in particular as an apparatus used for the said fermentation, According to the objective, it can select suitably, For example, an Erlenmeyer flask, a Sakaguchi flask, a jar fermenter, a closed tank etc. are mentioned. There is no restriction | limiting in particular as a magnitude | size of the said apparatus, According to the objective, it can select suitably.
There is no restriction | limiting in particular as the quantity of the said fat-and-oil production microbe inoculated in the case of the said fermentation, Although it can select suitably according to the objective, For example, 1 * 10 < ⁶ > -1 * 10 < ⁷ > cells / ml is preferable. In addition, the amount (the number of bacteria) of the fat-and-oil producing bacteria can be measured according to a known method such as a Coulter counter method or a turbidity method.
There is no restriction | limiting in particular as a culture medium for the said preculture, According to the objective from a well-known culture medium, it can select suitably, For example, a fruit juice, a natural medium, a semi-synthetic medium, a synthetic medium etc. are mentioned. However, Naganuma semi-synthetic medium for fat and oil yeast growth is particularly preferred.
There is no restriction | limiting in particular as conditions for the said fermentation, Although it can select suitably according to the objective, For example, 15-30 degreeC is preferable as temperature, 1-3 weeks are preferable as time, 7-7 15 days is more preferred.

The sugar content of the fermented liquor after completion of the fermentation (sometimes referred to as “desugared fruit juice”) is not particularly limited and may be appropriately selected depending on the intended purpose. For example, 5 or less is preferable and 3 or less is more preferable.
As pH of the said fermentation broth, it is generally 7 or less, for example, and 3-5 are preferable.
The alcohol content in the fermentation broth is 0% and particularly preferably 0% in the fermented broth in which only fat and oil yeasts grow normally and form fat globules. However, even if alcohol-fermenting yeast is mixed for some reason and contained in the fruit juice before fermentation, there may be no problem in the growth and fermentation of the target oily yeast as long as the concentration is low. However, the alcohol content is preferably 2% or less, and more preferably 1% or less. The alcohol content can be measured using a commercially available analysis kit or the like, or using an alcohol sensor or the like.

There is no restriction | limiting in particular as a post-process of the said fermentation liquid, According to the objective, it can select suitably, For example, a filtration process, a sterilization process, a mixing process with another liquid, a well-known flavoring agent is added, and flavor is added. Adjustment processing, bottling processing, and the like.
The conditions for the sterilization treatment are not particularly limited, and known conditions can be employed. There is no restriction | limiting in particular as another liquid used in the case of mixing with the said other liquid, According to the objective, it can select suitably.

Examples of the present invention will be described below, but the present invention is not limited to the following examples.
Example 1
As the grape, a domestically ripened Muscat Berry A grape was used. The harvested grapes were crushed by a known method, extracted with pigment by heating, squeezed and filtered, and sterilized by heating in a bottle (at 85 ° C. for 30 minutes or more). When juice was obtained by squeezing this muscat berry A, the pH of the juice was 3.32, the sugar content (Brix) measured with a refractometer was 16.0 g / 100 g, and the specific gravity was 1. The converted sugar content was 16.4 g / 100 ml according to the analysis method prescribed by the National Tax Agency, and the sweetness was strong when drinking.
Lipomyces starkeyi CBS 1807 which is the fat and oil yeast was used as the fat and oil producing bacteria. This Lipomyces starkeyi CBS 1807 was obtained from the Netherlands Microbial Stock Conservation Center.

Prior to the fermentation of the juice, Lipomyces starkeyi CBS 1807 was precultured as follows. That is, a 30 ml vial test tube was filled with 5 ml of the preculture medium and sterilized (autoclaved at 121 ° C. for 15 minutes). The culture solution is a semi-synthetic medium and contains 0.1% by mass of yeast extract and 2% by mass of glucose. One platinum loop of Lipomyces starkeyi CBS 1807 was inoculated into the sterilized culture broth, followed by shaking culture (120 rpm) at 25 ° C. for 2 days. As a result, the culture broth contained Lipomyces starkeyi CBS 1807 at a turbidity (OD660 nm) of 2.5, about 1 × 10 ⁸ cells / ml. The preculture solution thus obtained was used as a seed mother.

Next, a 500 ml Sakaguchi flask was filled with 50 ml of the muscat berry A juice. There, the seed mother was inoculated so that the added amount of the seed mother was 2% by mass (so that the turbidity (OD660 nm) was about 0.05, 2 × 10 ⁶ cells / ml). And the said fermentation was implemented on the shaking conditions (25 degreeC) of 120 rpm.

From the start of fermentation, on the 0th day, 3rd day, 5th day, 8th day, 12th day, 15th day, the appearance, sugar content reduction degree and flavor of the fermentation broth were confirmed, and the microscope of Lipomyces starkeyi CBS 1807 Observations were made. The sugar content of the fermentation broth was measured by centrifuging the fermentation broth and using the sugar content Brix refraction form for the supernatant. The final pH value of the fermentation broth was 3.52.
As a result, the degree of sugar content reduction of the fermentation broth was 0, 0.4, 3.0, 6. in the order of 0th day, 3rd day, 5th day, 8th day, 12th day, 15th day. 9, 8.7, 11.5. As for the flavor of the fermented liquid, although the fruit flavor remained strong as the days of fermentation progressed, the sweetness decreased and almost no sweetness was felt on the 15th day. In microscopic observation of Lipomyces starkeyi CBS 1807, the number of bacteria increased as the days of fermentation progressed, and fat globules gradually increased in the fungus body.

As described above, the non-alcoholic beverage of Example 1 (derived from Muscat Berry A juice) was obtained. This non-alcoholic beverage has high clarity, gloss, good appearance, fruity, fruity flavor from Muscat Berry A, no sweetness, wine-like, fruit juice There is no oxidative odor that tends to occur in the juice, and there are few baking odors (heated odor) that are likely to occur in the heat sterilization process of fruit juice, and it has a wine-like aroma not found in fruit juice, which is considered an aroma of Lipomyces starkeyi CBS 1807. It was suitable for meals.

(Example 2)
In Example 1, the non-alcoholic drink was obtained like Example 1 except having added 1000 ppm of yeast extract to the fruit juice used for the said fermentation.
As a result, the degree of sugar content reduction of the fermentation broth was 0, 0.4, 3.4, 8. in the order of 0th day, 3rd day, 5th day, 8th day, 12th day, 15th day. 8, 13.9, 14.0. As for the flavor of the fermented liquid, although the fruit flavor remained strong as the fermentation days progressed, the sweetness decreased and almost no sweetness was felt on the 12th day. In microscopic observation of Lipomyces starkeyi CBS 1807, the number of bacteria increased as the days of fermentation progressed, and fat globules gradually increased in the fungus body.
The non-alcoholic beverage of Example 2 (derived from Muscat Berry A juice) obtained as described above has a high clarity, a gloss, and a good appearance. It has a good fruit flavor derived from berry A, has no sweetness, is wine-like, has no oxidative odor that tends to occur in fruit juice, and has little baking odor (heated odor) that tends to occur in the heat sterilization process of fruit juice. Lipomyces starkeyi CBS 1807 aroma, a wine-like aroma not found in fruit juice, was suitable for meals.

(Example 3)
In Example 1, the fruit juice used for the fermentation was changed to grape juice (concentrated and reduced type, mixed with Muscat berry A and concord seed, manufactured by Marsa Fruit Furuya Farm, MA02). Similarly, a non-alcoholic beverage was obtained.
As a result, the degree of sugar content reduction of the fermentation broth was 0, 0.4, 2.3, 7. in order of the 0th day, the 3rd day, the 5th day, the 8th day, the 12th day, and the 15th day. 8, 16.7, 17.6. As for the flavor of the fermented liquid, although the fruit flavor remained strong as the fermentation days progressed, the sweetness decreased and almost no sweetness was felt on the 12th day. In microscopic observation of Lipomyces starkeyi CBS 1807, the number of bacteria increased as the days of fermentation progressed, and fat globules gradually increased in the fungus body. The final pH value of the fermentation broth was 3.16.
The non-alcoholic beverage of Example 3 (derived from the mixed fruit juice of Muscat Berry A and Concord) obtained as described above has a high degree of clarity, is glossy, has a good appearance, and has a flavor. Is fruity and has a good fruit flavor derived from Muscat Berry A, but a sweet Lavruska flavor derived from Concord species was conspicuous and a slight miscellaneous taste was felt. There is no oxidative odor that tends to occur in fruit juice, and there is little baking odor (heated odor) that tends to occur in the heat sterilization process of fruit juice, and it has an aroma not found in fruit juice, which is considered to be an aroma of Lipomyces starkeyi CBS 1807, an oily yeast It was considered suitable for eating.

Example 4
In Example 1, the non-alcoholic drink was obtained like Example 1 except having changed the fruit juice used for the said fermentation into the thigh juice (straight type, Marsa Fruit Furuya Farm, MA01).
As a result, the degree of sugar content reduction of the fermentation broth was 0, 0.6, 2.4, 7. in order of the 0th day, the 3rd day, the 5th day, the 8th day, the 12th day, and the 15th day. 4, 9.0, 9.1. As for the flavor of the fermented liquid, although the fruit flavor remained strong as the days of fermentation progressed, the sweetness decreased, but a little sweetness remained even on the 15th day. In microscopic observation of Lipomyces starkeyi CBS 1807, the number of bacteria increased as the days of fermentation progressed, and fat globules gradually increased in the fungus body. The final pH value of the fermentation broth was 4.12.
The non-alcoholic beverage of Example 4 (derived from peach juice) obtained as described above has a high degree of clarity, is glossy, has a good appearance, has a fruity flavor, and is derived from thighs. It has a good fruity fragrance, has a slightly less sour taste, and feels slightly sweet, but it is wine-like, has no oxidative odor that tends to occur in fruit juice, and has little baking odor (heated odor) that tends to occur in the heat sterilization process of fruit juice, It had an aroma not found in fruit juice, which is considered an aroma of Lipomyces starkeyi CBS 1807, which is an oil and fat yeast, and was suitable for meals.

(Example 5)
In Example 1, the non-alcoholic drink was obtained like Example 1 except having changed the fruit juice used for the said fermentation into the apple juice (straight type, good taste safety company make, BHN).
As a result, the degree of sugar content reduction of the fermentation broth was 0, 0.3, 1.5, 3 in order for the 0th day, the 3rd day, the 5th day, the 8th day, the 12th day, and the 15th day. 8, 5.5, 6.6. As for the flavor of the fermented liquid, although the fruit flavor remained strong as the days of fermentation progressed, the sweetness decreased, but a little sweetness remained even on the 15th day. In microscopic observation of Lipomyces starkeyi CBS 1807, the number of bacteria increased as the days of fermentation progressed, and fat globules gradually increased in the fungus body. The final pH value of the fermentation broth was 3.51.
The non-alcoholic beverage of Example 5 (derived from apple juice) obtained as described above has high clarity, is glossy, and has a good appearance. Its flavor is fruity and derived from ripe apples. A wine-like wine with a soft fruity aroma and a good balance between acidity and sweetness, no oxidative odor that tends to occur in fruit juice, and little baking odor (heated odor) that tends to occur in the heat sterilization process of fruit juice. The aroma of Lipomyces starkeyi CBS 1807, which is not found in fruit juice, was suitable for eating.

(Example 6)
In Example 1, except that the juice used for the fermentation was changed to concentrated grape juice (Chardonnay, manufactured by California Alexander, Brix 68 degrees) diluted to 4 Vol / Vo / fold, 22 Brix juice). When a non-alcoholic beverage was obtained in the same manner as in Example 1, the same result as in Example 1 was obtained.

(Example 7)
In Example 1, except that the juice used for the fermentation was changed to 22Brix juice obtained by diluting concentrated grape juice (Caberine Sauvignon species, manufactured by California Alexander, Brix 68 degrees) to 4 Vol / Vo / fold. When a non-alcoholic beverage was obtained in the same manner as in Example 1, the same result as in Example 1 was obtained.

(Example 8)
In Example 1, a non-alcoholic beverage was obtained in the same manner as in Example 1 except that the fat and oil yeast used for the fermentation was replaced with Rhodosporidium toruloides NBRC 8766. Rhodosporidium toruloides were obtained from the Biotechnology Center of NBRC; National Institute of Technology and Evaluation (Nite).
As a result, the degree of sugar content reduction of the fermentation broth was 0, 2.6, 8.0, 13.2 in order for the 0th day, the 4th day, the 7th day, and the 13th day. As for the flavor of the fermented liquid, although the fruit flavor remained strongly as the days of fermentation progressed, the sweetness decreased and the sweetness disappeared on the 13th day. In the microscopic observation of Rhodosporidium toruloides, the number of bacteria increased as the fermentation days progressed, and fat globules gradually increased in size. The final pH value of the fermentation broth was 3.51.
The non-alcoholic beverage of Example 8 (derived from grape juice) obtained as described above has a high degree of clarity, is glossy, and has a good appearance, and its flavor is fruity and derived from Muscat Berry A. It has a good fruity fragrance, is sweet and wine-like, has no oxidative odor that tends to occur in fruit juice, and has few baking odors (heated odor) that tend to occur in the heat sterilization process of fruit juice, making it suitable for meals. It was.

From the results of the above examples, the non-alcoholic beverage of the present invention is completely different from the fruit juice itself in sweetness, flavor, etc., and is not only a fruit juice from which sugar has been removed, but also has excellent clarification and has an oxidized odor. There was no occurrence, there was little baking odor (heated odor), there was a fruity flavor, there was also an aroma considered to be derived from fat and yeast, and it was a completely new beverage that did not exist before. In addition, particularly good results were obtained when the oily yeast was from the genus Lipomyces .

The non-alcoholic beverage of the present invention is suitable for various meals as a result of the sugar content being remarkably reduced compared to fruits, is substantially free of alcohol, has little oxidation odor, is excellent in clarification, and wine It can be used as a completely new beverage that allows you to enjoy the fruit flavors. Moreover, the manufacturing method of the non-alcoholic drink of this invention can be utilized suitably as an efficient manufacturing method of the said non-alcoholic drink.

Claims (2)

  A non-alcoholic beverage obtained by fermenting a fruit using an oil-producing microorganism. A method for producing a non-alcoholic beverage characterized in that a fruit is fermented using an oil-fat producing bacterium.

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