JP3981932B1 - Method for producing alcoholic beverage - Google Patents

Abstract

【Task】
Even if immature vegetables and / or fruits are used, a good vegetable liquor (vegetable liquor) and / or fruit liquor with sufficient flavor and aroma of fully ripe vegetables and / or fruits ( This is a shortening of the production period of the production method for producing fruit wine.
[Solution]
The solid-liquid mixture is ripened by irradiating light of one or more light-emitting diodes selected from red, orange, yellow, green, blue, indigo, purple and white to the liquid-solid mixture. At this time, the sugar content also increases, but the solid-liquid mixture has the flavor and aroma of fully ripened vegetables and / or fruits. Simultaneously with the aging step of the solid-liquid mixture, the solid-liquid mixture fermentation step is performed. Add yeast to the solid-liquid mixture. Due to the metabolism of yeast, the saccharides of the aged solid-liquid mixture can be anaerobically decomposed to produce ethyl alcohol and carbon dioxide, which can be fermented to produce a fully ripe flavored and fragrant alcoholic beverage.
[Selection] Figure 2

Description

  The present invention is a technical field related to a method for producing an alcoholic beverage using immature vegetables and / or fruits.

  Traditionally, various alcoholic beverages are produced in many countries using various vegetables and / or fruits such as apples, peaches, pears, cherries, strawberries, grapes, bilberries, citrus fruits, tomatoes, carrots, etc. Has been.

  In the process of adding yeast to fruit juice and fermenting it, adding white koji made from white koji mold and extracting the organic acid accumulated in the white koji while stirring occasionally during the fermentation period (for example, (See Patent Document 1). There is.

  In addition, fruits are pulverized and squeezed by a conventional method to obtain raw fruit juice, and oxygen or oxygen-containing gas is forcibly contact-reacted therewith, and the color source is preliminarily oxidatively polymerized to chromaticity of 100 to 250 once. % (For example, refer to Patent Document 2). There is.

  Moreover, after crushing vegetables and / or fruits, obtaining a solid-liquid mixture that is liquid as a whole, heat-sterilizing the solid-liquid mixture, cooling it, and then pre-fermenting it with yeast for alcohol fermentation And fermented with alcohol (for example, see Patent Document 3). There is.

  There is vinegar that came from China with sake brewing around the 2nd to 3rd centuries. When black vinegar (sardine vinegar) is warmed, it will ferment faster. Sunlight is applied to the cocoon containing black vinegar to warm and ferment the cocoon (see, for example, Patent Document 4). There is.

  Use the whole pear fruit, the pulp alone or the part containing the pulp and the fruit core, crush this, obtain the fruit crushed material, or without separating the whole or part of the wine yeast Added and fermented (see, for example, Patent Document 5). There is.

  By crushing vegetables and / or fruits to obtain a solid-liquid mixture exhibiting a liquid state, the solid-liquid mixture is one or more concentration methods selected from a heat concentration method, a freezing concentration method, a reverse osmosis concentration method, and a vacuum concentration method. The solid-liquid mixture is concentrated, the solid-liquid mixture is exposed to light of red, orange, yellow, green or blue light emitting diodes, the solid-liquid mixture is aged, yeast is added to the aged solid-liquid mixture, and the yeast is aged The saccharides of the solid-liquid mixture can be decomposed anaerobically to produce ethyl alcohol and carbon dioxide, which can be fermented to produce alcoholic beverages with the flavor and aroma of ripe vegetables and / or fruits. The manufacturing method of the alcoholic drink characterized by this (for example, refer patent document 6). There is.

  Vegetables and / or fruits are crushed to obtain a solid-liquid mixture that is liquid. The solid-liquid mixture is irradiated with red, orange, yellow, green, or blue light-emitting diodes, and then the solid-liquid mixture is aged. The yeast is added to the solid-liquid mixture, and the sugars of the solid-liquid mixture aged by yeast are anaerobically decomposed to produce ethyl alcohol and carbon dioxide, which are fermented, and the flavor and aroma of the ripe vegetables and / or fruits A method for producing an alcoholic beverage characterized by the above, which can produce an alcoholic beverage having a water content (see, for example, Patent Document 6). There is.

  Japanese Patent No. 3503112   Japanese Patent No. 3023814   Japanese Patent Publication No. 6-22443   JP 2005-198596 A   Japanese Patent Application No. 11-230524   Japanese Patent Application No. 2006-286950

  Shortening the manufacturing period of Japanese Patent Application No. 2006-286950 (Patent Document 6).

  In Japanese Patent Application No. 2006-286950, yeast is added to an aged solid-liquid mixture. In this production method, yeast is added and fermented after aging the solid-liquid mixture.

  In this patent application, the aging process of the solid-liquid mixture and the fermentation process of the solid-liquid mixture are performed simultaneously to shorten the production period.

  Vegetables and / or fruits are crushed to obtain a solid-liquid mixture (mixture of solid and liquid) that exhibits a liquid state of raw vegetable juice and / or fruit juice.

  The solid-liquid mixture is processed by one or more concentration methods selected from a heat concentration method, a freezing concentration method, a reverse osmosis concentration method, and a vacuum concentration method to concentrate the solid-liquid mixture.

  Alternatively, the solid-liquid mixture is not concentrated and the solid-liquid mixture is not concentrated.

  One or more light-emitting diodes selected from red, orange, yellow, green, blue, indigo, purple and white light-emitting diodes (light-emitting diodes in the visible light range) excluding the infrared and ultraviolet regions in the solid-liquid mixture A solid-liquid mixture ripening step in which the solid-liquid mixture is matured by applying the solid-liquid mixture. At this time, the sugar content also increases, but the solid-liquid mixture has the flavor and aroma of fully ripened vegetables and / or fruits.

  Depending on the type of solid-liquid mixture, the maturing speed of the solid-liquid mixture increases when the color combination of light emitting diodes to be applied (for example, 35% blue light emitting diode, 35% red light emitting diode and 30% green light emitting diode) is suitable.

  As a method of shortening the production period, yeast is added to the solid-liquid mixture at the same time as the solid-liquid mixture is aged, and the solid-liquid mixture is fermented. That is, the solid-liquid mixture ripening step and the solid-liquid mixture fermentation step are performed together.

  The light of one or more light emitting diodes selected from red, orange, yellow, green, blue, indigo, purple, and white does not include ultraviolet rays. Therefore, yeast does not die by the light of one or more light emitting diodes selected from red, orange, yellow, green, blue, indigo, purple and white. Therefore, the aging step of the solid-liquid mixture and the fermentation step of the solid-liquid mixture can be performed simultaneously.

  If the processing is successfully performed by one or more concentration methods selected from a heat concentration method, a freeze concentration method, a reverse osmosis concentration method, and a vacuum concentration method, the system for ripening vegetables and / or fruits does not break.

  Due to the metabolism of microorganisms such as yeast, the sugars of the aged solid-liquid mixture are decomposed oxygen-freely to produce ethyl alcohol and carbon dioxide, and have the flavor and aroma of fully-ripened vegetables and / or fruits. Vegetable liquor (vegetable liquor) and / or fruit liquor (fruit liquor) can be produced.

Here is an example of aging in light emitting diodes and other light sources.
Location: 2584 Omiyacho, Tochigi City, Tochigi Prefecture. Period: 90 days from September 16, 2005 to December 14, 2005. Approximately 3500 grams of a sufficiently large but dark green immature sour citrus fruit grown at 2584 Omiyacho, Tochigi City was used. About 3500 grams of the immature sour citrus fruit was pulverized with a mixer, and an experiment was performed in which about 3000 grams of fruit juice (including fruit skin; immature fruit juice) was ripened. About 50 grams of immature sour tachibana juice was placed in 60 glass containers and sealed. The glass container was placed in 90 ° C. hot water, boiled, and sterilized at 90 ° C. for 2 minutes.

(1) About 50 grams of acid tachibana juice in a glass container was aged by being exposed to sunlight for 10 to 90 days.
(1) On the 10th day, no change in the color of green immature sour citrus fruit juice was observed, and the aroma, sourness and bitterness were almost the same as that of unripe sour citrus fruit juice. On this day, the fragrance, bitterness and sourness were almost the same as those of the green sour berries harvested from the same acid citrus tree.
{Circle around (2)} On the 45th day, the color of green immature acid citrus fruit juice changed to yellowish green, and the bitterness was less than that of immature acid citrus fruit juice not matured. However, the scent was not that of a fully-ripened acid tachibana. On this day, the aroma, bitterness, and sourness were almost the same as those obtained by using yellow-green sour citrus fruits harvested from the same sour vine.
(3) On the 70th day, the color of green immature sour tachibana juice changed to yellow, and the bitterness almost disappeared and became sweet. The fruit juice changed to the aroma and taste of the ripe fruit. On this day, the fragrance, bitterness, sourness and sweetness were almost the same as those of the fruit of yellow ripe acidified citrus fruit harvested from the same acidized citrus tree.
{Circle around (4)} On the 90th day, the color of the immature sour citrus juice changed lighter than the yellow color on the 70th day, and the bitterness almost disappeared. The sweetness was sweet enough and the same as on day 70. On this day, the fragrance and taste felt lighter than those made from the same ripe citrus fruit harvested from the same ripe citrus fruit. It is considered that the fruit juice aged for 90 days was affected by the ultraviolet rays of sunlight.

  From the above results of (1), (2), (3) and (4), in the case of this sour citrus fruit juice, the fruit size was sufficiently large, but the dark green immature fruit was The fruit juice is processed into fruit juice, and then the fruit juice is referred to as fruit juice M aged with sunlight. The fruit is ripened while attached to an acid citrus tree, and the fruit is processed into fruit juice N.

  In the fruit of sour citrus fruit at this time, it was discovered that the aroma, bitterness, acidity and sweetness were fruit juice M = fruit juice N when the same amount of sunlight was applied.

(2) A 360 W type (power consumption 395 W) high-pressure sodium lamp was irradiated for 10 days (94800 Wh; 395 W × 24 h × 10 days = 94800 Wh) into a glass container of immature acid tachibana juice for aging.
{Circle around (1)} The glass container containing the acid citrus juice at a distance of 50 cm from the light source exploded due to the heat of the light source.
{Circle around (2)} The glass container containing the citrus juice at a distance of 100 cm from the light source exploded due to the heat of the light source.
{Circle around (3)} The sour tachibana juice placed in a glass container at a distance of 200 cm from the light source had almost the same bitterness and sourness as compared with the product aged for 45 days by sunlight. The scent was not the scent of mature sour tachibana. There was no unique sweet scent when Sachibana was fully ripe.

(3) A 400 W type metal halide lamp was irradiated for 10 days (96000 Wh; 400 W × 24 h × 10 days = 96000 Wh) to a glass container of about 50 grams of immature acid tachibana juice and matured.
{Circle around (1)} The glass container containing the acid citrus juice at a distance of 50 cm from the light source exploded due to the heat of the light source.
{Circle around (2)} The glass container containing the citrus juice at a distance of 100 cm from the light source exploded due to the heat of the light source.
{Circle around (3)} The sour tachibana juice placed in a glass container at a distance of 200 cm from the light source had almost the same bitterness and sourness as compared with the product aged for 45 days by sunlight. The scent was not the scent of mature sour tachibana. There was no unique sweet scent when Sachibana was fully ripe.

(4) A 400 W type mercury lamp was irradiated for 10 days (96000 Wh; 400 W × 24 h × 10 days = 96000 Wh) into a glass container of about 50 grams of immature acid tachibana juice and matured.
{Circle around (1)} The glass container containing the acid citrus juice at a distance of 50 cm from the light source exploded due to the heat of the light source.
{Circle around (2)} The glass container containing the citrus juice at a distance of 100 cm from the light source exploded due to the heat of the light source.
{Circle around (3)} The sour tachibana juice placed in a glass container at a distance of 200 cm from the light source had almost the same bitterness and sourness as compared with the product aged for 45 days by sunlight. The scent was not the scent of mature sour tachibana. There was no unique sweet scent when Sachibana was fully ripe.

(5) A 20 W plant fluorescent lamp was irradiated for 45 days (21600 Wh; 20 W × 24 h × 45 days = 21600 Wh) into a glass container of about 50 grams of immature soy tachibana juice and matured.
{Circle around (1)} The sour citrus fruit juice placed in a glass container at a distance of 50 cm from the light source had almost the same bitterness and sourness as compared with the product aged for 45 days by sunlight. The scent was not the scent of mature sour tachibana. There was no unique sweet scent when Sachibana was fully ripe.

(6) 100 red light emitting diodes and 100 blue light emitting diodes (power consumption is a total of 21 W in a total of 21 W) in an immature soy tachibana fruit juice glass container for 10 days (5040 Wh; 21 W × 24 h × 10 days) = 5040 Wh) Irradiated and matured.
{Circle around (1)} The acid citrus fruit juice placed in a glass container at a distance of 50 cm from the light source had almost the same aroma, bitterness, sourness and sweetness as compared with the product aged for 70 days by sunlight. It was very delicious. There was a unique sweet scent when Sachibana was ripe.

  As a result, the size of the fruit became sufficiently large, but the dark green immature fruit was processed into fruit juice, and then the fruit juice was divided into 10 red light emitting diodes and 100 blue light emitting diodes (21 W in total). It was discovered that the fruit juice ripened when irradiated for days.

  From the above, ripening was recognized in all the light sources tested.

The ratio of power consumption and maturity of about 50 grams of immature soy tachibana juice is
I. When 100 red light emitting diodes and 100 blue light emitting diodes of 5040 Wh with the lowest power consumption were used, the maturation degree of about 50 grams of immature sour citrus fruit juice was the highest. The immature fruit juice was fully ripened by light-emitting diode irradiation.
The acid citrus fruit juice had almost the same aroma, bitterness, acidity and sweetness as compared with a product (ripe fruit juice) aged for 70 days under sunlight. It was very delicious.

II, 21600 Wh plant fluorescent lamp with the second lowest power consumption, high-pressure sodium lamp with power consumption of 94800 Wh, metal halide lamp with power consumption of 96000 Wh, and mercury lamp with power consumption of 96000 Wh were almost the same .
The bitter and sour taste of the sour tachibana juice was almost the same as that of the product aged for 45 days under sunlight. The scent was not the scent of mature sour tachibana. There was no unique sweet scent when Sachibana was fully ripe.

  In the experiment using these light sources, the power consumption is more than 5040 Wh of 100 red light emitting diodes and 100 blue light emitting diodes, but the size of the fruit is sufficiently large, but the dark green immature fruit is processed. I couldn't fully rip the fruit juice.

  In conclusion, in this experiment, the red light emitting diode and the blue light emitting diode were the most matured with respect to power consumption.

  Therefore, it is most suitable to use a light emitting diode as a light source for ripening immature fruit juice except sunlight.

  Moreover, sunlight cannot always obtain stable light.

  In this experiment, 10 days of ripening with a light emitting diode (completely ripened juice) and 70 days of sunlight ripening (completely ripened juice) are the same level, and the light emitting diode is very suitable for shortening the ripening period. .

  The state of aging by the light-emitting diode for 10 days is the same as that obtained by adding the fruit to the tree until the fruit is fully ripe, and the aroma, bitterness, sourness and sweetness are the same as the fruit juice.

  In this experiment, aging (completely ripened juice) with a light emitting diode for 10 days can be shortened by 60 days (70 days-10 days = 60 days) than ripening with sunlight (completely ripened juice).

  Therefore, aging with a light emitting diode having the shortest aging period is suitable at the production site. As a result, shipment of processed goods can be accelerated by 60 days.

  Moreover, in this patent application, since the aging process of a solid-liquid mixture and the fermentation process of a solid-liquid mixture are performed simultaneously, a manufacturing period can be shortened from Japanese Patent Application No. 2006-286950 (patent document 6).

  Vegetables and / or fruits are crushed to obtain a liquid-solid mixture, and the solid-liquid mixture is selected from one or more kinds selected from a heat concentration method, a freezing concentration method, a reverse osmosis concentration method, and a vacuum concentration method. The solid-liquid mixture is concentrated by a concentration method, and the solid-liquid mixture is irradiated with light of one or more light emitting diodes selected from red, orange, yellow, green, blue, indigo, purple and white. Aging, adding yeast to the solid-liquid mixture at the same time as aging the solid-liquid mixture, and performing the aging process of the solid-liquid mixture and the fermentation process of the solid-liquid mixture together, the yeast decomposes the saccharides of the solid-liquid mixture anaerobically This is a method for producing an alcoholic beverage characterized by the fact that it is possible to produce an alcoholic beverage having the flavor and aroma of ripe vegetables and / or fruits by producing and fermenting ethyl alcohol and carbon dioxide.

  Vegetables and / or fruits are crushed to obtain a liquid-solid mixture, and the solid-liquid mixture emits one or more kinds of light selected from red, orange, yellow, green, blue, indigo, purple and white. A solid-liquid mixture is aged by illuminating the diode, and yeast is added to the solid-liquid mixture at the same time as the solid-liquid mixture is aged, and the aging process of the solid-liquid mixture and the fermentation process of the solid-liquid mixture are performed together. It is possible to produce alcoholic beverages with the flavor and aroma of fully-ripened vegetables and / or fruits by fermenting and producing ethyl alcohol and carbon dioxide gas by anaerobically decomposing saccharides And a method for producing an alcoholic beverage.

  The light of blue and purple light emitting diodes can also be produced by combining red and blue light emitting diodes.

  For white light emitting diodes, white light when a person views light can be made from a combination of the three primary colors of light or a combination of colors that are complementary. Therefore, a white light emitting diode can be formed by combining a red light emitting diode, a green light emitting diode, and a blue light emitting diode. As an example of a complementary color relationship, a white light emitting diode can be formed by combining a blue light emitting diode and a yellow light emitting diode.

  The aging process of the solid-liquid mixture and the fermentation process of the solid-liquid mixture are performed together, but the aging process period of the solid-liquid mixture is often shorter than the fermentation process period of the solid-liquid mixture.

  Since the aging step of the solid-liquid mixture and the fermentation step of the solid-liquid mixture are performed simultaneously, the production period of the alcoholic beverage can be shortened.

BEST MODE FOR CARRYING OUT THE INVENTION

The best mode for carrying out the invention will be described with reference to the drawings.
In FIG. 1, the washing | cleaning process of wash | cleaning immature vegetables and / or fruits.

  In FIG. 1, the crushing process which crushes vegetables and / or fruits, and obtains the solid-liquid mixture (mixture of a solid and a liquid) which exhibits liquid state.

  In FIG. 1, the concentration process which concentrates a solid-liquid mixture by the 1 type, or 2 or more types of concentration method chosen from the heat concentration method, the freezing concentration method, the reverse osmosis concentration method, and the vacuum concentration method in the solid-liquid mixture which exhibits a liquid state.

  In FIG. 1, the sterilization process which sterilizes the solid-liquid mixture which exhibits a liquid state. However, when the sterilization process is not necessary, the sterilization process is not performed.

  In FIG. 1, the solid-liquid mixture is aged by applying light of one or more light-emitting diodes selected from red, orange, yellow, green, blue, indigo, purple and white to the liquid-solid mixture. Aging process.

  In FIG. 1, a fermentation process in which yeast is added to a solid-liquid mixture that exhibits a liquid state and fermented simultaneously with the ripening process.

  In FIG. 1, completion of an alcoholic beverage. It is the manufacturing method of the alcoholic drink characterized by the above.

Moreover, in the manufacturing method which does not have a concentration process which concentrates the solid-liquid mixture which exhibits a liquid state,
In FIG. 2, the washing | cleaning process of wash | cleaning immature vegetables and / or fruits.

  In FIG. 2, the crushing process which crushes vegetables and / or fruits, and obtains the solid-liquid mixture (mixture of a solid and a liquid) which exhibits liquid state.

  In FIG. 2, the sterilization process which sterilizes the solid-liquid mixture which exhibits a liquid state. However, when the sterilization process is not necessary, the sterilization process is not performed.

  In FIG. 2, the solid-liquid mixture is aged by applying light of one or more light-emitting diodes selected from red, orange, yellow, green, blue, indigo, purple and white to the solid-liquid mixture exhibiting a liquid state. Aging process.

  In FIG. 2, a fermentation process in which yeast is added to a solid-liquid mixture exhibiting a liquid state and fermented simultaneously with the ripening process.

  In FIG. 2, the alcoholic beverage is completed. It is the manufacturing method of the alcoholic drink characterized by the above.

Embodiments of the invention will be described with reference to the drawings.
In FIG. 1, the washing | cleaning process of wash | cleaning an immature apple.

  In FIG. 1, the crushing process which crushes an apple and obtains the solid-liquid mixture (mixture of a solid and a liquid) which exhibits a liquid state.

  In FIG. 1, the concentration process which concentrates the solid-liquid mixture which exhibits a liquid state with a reverse osmosis concentration method.

  In FIG. 1, the sterilization process is not performed, and the process proceeds to the next process.

  In FIG. 1, an aging process in which a solid-liquid mixture is aged by applying a red light emitting diode, a blue light emitting diode and a green light emitting diode together to a solid-liquid mixture exhibiting a liquid state for 10 days.

  In FIG. 1, a fermentation process in which yeast is added to a solid-liquid mixture that exhibits a liquid state and fermented simultaneously with the ripening process.

  In FIG. 1, the completion of a ripe cider. It is the manufacturing method of the alcoholic drink characterized by the above.

  In FIG. 1, a washing process for washing immature tomatoes.

  In FIG. 1, the crushing process which crushes a tomato and obtains the solid-liquid mixture (mixture of a solid and a liquid) which exhibits liquid state.

  In FIG. 1, the concentration process which concentrates the solid-liquid mixture which exhibits a liquid state with a vacuum concentration method.

  In FIG. 1, the sterilization process of sterilizing the liquid-solid mixture at 95 ° C. for 1 minute.

  In FIG. 1, an aging step in which the solid-liquid mixture is aged by applying light of the red light emitting diode and the blue light emitting diode together to the solid-liquid mixture exhibiting a liquid state for 7 days.

  In FIG. 1, a fermentation process in which yeast is added to a solid-liquid mixture that exhibits a liquid state and fermented simultaneously with the ripening process.

  In FIG. 1, completion of a ripe tomato liquor. It is the manufacturing method of the alcoholic drink characterized by the above.

Moreover, in the manufacturing method which does not have a concentration process which concentrates the solid-liquid mixture which exhibits a liquid state,
In FIG. 2, a washing process for washing immature grapes.

  In FIG. 2, the crushing process which crushes grapes and obtains the solid-liquid mixture (mixture of a solid and a liquid) which exhibits a liquid state.

  In FIG. 2, the sterilization process is not performed, and the process proceeds to the next process.

  In FIG. 2, an aging step in which a solid-liquid mixture is aged by applying a red light emitting diode and a blue light emitting diode together to a solid-liquid mixture exhibiting a liquid state for 10 days.

  In FIG. 2, a fermentation process in which yeast is added to a solid-liquid mixture exhibiting a liquid state and fermented simultaneously with the ripening process.

  In FIG. 2, the completion of ripe wine. It is the manufacturing method of the alcoholic drink characterized by the above.

  In FIG. 2, the washing | cleaning process of wash | cleaning immature orange.

  In FIG. 2, the crushing process which crushes orange and obtains the solid-liquid mixture (mixture of a solid and a liquid) which exhibits a liquid state.

  In FIG. 2, the sterilization process which sterilizes the solid-liquid mixture which exhibits a liquid state at 80 degreeC for 2 minute (s).

  In FIG. 2, an aging step in which a blue light emitting diode and a yellow light emitting diode are combined to produce light of a white light emitting diode, and the light of the white light emitting diode is applied to a solid-liquid mixture exhibiting a liquid state for 10 days, thereby aging the solid-liquid mixture.

  In FIG. 2, a fermentation process in which yeast and sugar are added to a solid-liquid mixture that exhibits a liquid state and fermented simultaneously with the ripening process.

  In FIG. 2, the completion of a ripe orange liquor. It is the manufacturing method of the alcoholic drink characterized by the above.

  Even if immature vegetables and / or fruits are used, the ripening process is carried out, and fully-ripened vegetables and / or fruits are used, so there are several flavors and aromas compared to conventional fruit and vegetable liquors. A much improved alcoholic beverage is produced.

  Even fruits that fall from typhoons can produce ripe flavors and scented alcoholic beverages.

  Product shipments can be accelerated.

It is a flowchart for demonstrating the Example of the manufacturing method of the alcoholic beverage of this invention. It is a flowchart for demonstrating the Example of the manufacturing method of the alcoholic beverage of this invention.

Claims (2)

Vegetables and / or fruits are crushed to obtain a liquid-solid mixture, and the solid-liquid mixture is selected from one or more kinds selected from a heat concentration method, a freezing concentration method, a reverse osmosis concentration method, and a vacuum concentration method. The solid-liquid mixture is concentrated by a concentration method, and the solid-liquid mixture is irradiated with light of one or more light emitting diodes selected from red, orange, yellow, green, blue, indigo, purple and white. Aging, adding yeast to the solid-liquid mixture at the same time as aging the solid-liquid mixture, and performing the aging process of the solid-liquid mixture and the fermentation process of the solid-liquid mixture together, the yeast decomposes the saccharides of the solid-liquid mixture anaerobically fermenting produce ethyl alcohol and carbon dioxide, ripe vegetables and / or manufacturing method of an alcoholic beverage, characterized in that to produce the alcoholic beverage with flavor and aroma of fruits. Vegetables and / or fruits are crushed to obtain a liquid-solid mixture, and the solid-liquid mixture emits one or more kinds of light selected from red, orange, yellow, green, blue, indigo, purple and white. A solid-liquid mixture is aged by illuminating the diode, and yeast is added to the solid-liquid mixture at the same time as the solid-liquid mixture is aged, and the aging process of the solid-liquid mixture and the fermentation process of the solid-liquid mixture are performed together. fermenting produce the sugars anoxic degraded to ethyl alcohol and carbon dioxide, the production of alcoholic beverages, characterized in that to produce the alcoholic beverage with flavor and aroma of ripe vegetables and / or fruits Method.

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