JP7414408B2 - Method for producing fermented alcoholic beverages, beer-taste beverages and wine-taste beverages - Google Patents

Description

The present invention relates to a method for producing fermented alcoholic beverages, as well as beer-taste beverages and wine-taste beverages.

As health consciousness has increased in recent years, various technical means have been proposed for reducing purines, carbohydrates, etc. in fermented alcoholic beverages. For example, Patent Document 1 discloses a method for producing a low-purine and low-carbohydrate sake, which includes a step of bringing a low-carbohydrate sake with a carbohydrate concentration of 1.5 g/dL or less into contact with activated carbon.

Japanese Patent Application Publication No. 2016-165261

Fermented alcoholic beverages that have an excellent appearance (for example, are colorless and transparent) are also in high demand, as are those that have a low content of purines or carbohydrates. Therefore, technical means that can easily produce fermented alcoholic beverages that have a low content of purines or carbohydrates, etc., and/or are colorless and transparent are useful.

One aspect of the present invention is to provide a method capable of producing a fermented alcoholic beverage that is colorless and transparent or has a reduced content of purines or carbohydrates.

One aspect of the present invention includes a step of performing activated carbon treatment by bringing a fermented alcoholic beverage raw material into contact with activated carbon, wherein the amount of activated carbon used is 0.01 parts by mass or more with respect to 100 parts by mass of fermented alcoholic beverage raw materials. The present invention relates to a method for producing a fermented alcoholic beverage. By having the above structure, the production method of the present invention in one embodiment can also produce a fermented alcoholic beverage that is colorless and transparent and further has a reduced content of purines and carbohydrates.

The amount of activated carbon used may be 2.5 parts by mass or more based on 100 parts by mass of the fermented alcoholic beverage raw material. In this case, it is possible to more easily produce a fermented alcoholic beverage that is colorless and transparent and has a reduced content of purines and carbohydrates.

Activated carbon treatment may be performed multiple times. In this case, the purine and carbohydrate contents will be further reduced. The fermented alcoholic beverage may be a beer-taste beverage or a wine-taste beverage.

One aspect of the present invention relates to a beer-taste beverage in which the proportion of malt in the raw material is 50% by mass or more and satisfies at least one of the following (1) and (2). The beer-taste beverage may satisfy (1) and (2).
(1) Purine content is less than 0.5mg/100mL based on the total amount of beer-taste beverage, and carbohydrate content is 1v/v% alcohol content based on the total amount of beer-taste beverage. It is less than 0.5 g/100 mL in terms of conversion.
(2) Chromaticity is less than 4.0.

One aspect of the present invention is a beer that has a malt ratio of 25% by mass or more and less than 50% by mass in the raw materials, has a chromaticity of less than 4.0, and satisfies at least one of the following (3) and (4). Regarding taste drinks. The beer-taste beverage may satisfy (3) and (4).
(3) The purine content is less than 0.5 mg/100 mL based on the total amount of beer-taste beverage.
(4) The content of carbohydrates is less than 0.5 g/100 mL in terms of alcohol content of 1 v/v % based on the total amount of the beer-taste beverage.

In the beer-taste beverage, the alcohol content may be 3v/v% or more.

One aspect of the present invention relates to a wine-taste beverage that has an absorbance of 1.8 or less at 420 nm and satisfies the following (5).
(5) Purine content is less than 0.5mg/100mL based on the total amount of wine-taste beverage, and carbohydrate content is 1v/v% alcohol content based on the total amount of wine-taste beverage. It is less than 0.5 g/100 mL in terms of conversion.

In the wine-taste beverage, the alcohol content may be 3v/v% or more.

According to the present invention, it is possible to provide a method for producing a fermented alcoholic beverage that is colorless and transparent or has a reduced content of purines or carbohydrates.

Further, according to the present invention, it is possible to provide a fermented alcoholic beverage that is colorless and transparent or has a reduced content of purines or carbohydrates.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated in detail. Note that the present invention is not limited to the following embodiments.

The method for producing a fermented alcoholic beverage according to the present embodiment includes a step of bringing a fermented alcoholic beverage raw material into contact with activated carbon to perform activated carbon treatment (hereinafter also referred to as "activated carbon treatment step"), and the amount of activated carbon used is It is 0.01 part by mass or more with respect to 100 parts by mass of fermented alcoholic beverage raw material.

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

The alcohol content of the fermented alcoholic beverage may be, for example, 1v/v% or more, 2v/v% or more, 3v/v% or more, 4v/v% or more, or 5v/v% or more. Further, the alcohol content of the fermented alcoholic beverage is, for example, 20v/v% or less, 15v/v% or less, 10v/v% or less, 9v/v% or less, 8v/v% or less, 7v/v% or less, 6v/v% or less, It may be less than v%, less than 5v/v%, less than 4v/v%, or less than 3v/v%.

The content of the authentic extract of the fermented alcoholic beverage may be, for example, 0.2 g/100 mL or more and 8.0 g/100 mL or less, based on the fermented alcohol beverage. The content of authentic extract herein can be measured based on the alcoholizer method of BCOJ Beer Analysis Method 8.4.3.

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

As used herein, the term "beer-taste beverage" refers to a beverage that exhibits a beer-like taste and aroma, and that gives the drinker the sensation of drinking beer. Examples of beer-taste beverages include those classified as beer, low-malt beer, other brewed liquors, liqueurs, or spirits under the Japanese Liquor Tax Act (as of April 1, 2018).

As used herein, a wine-taste beverage refers to a beverage that exhibits a wine-like taste and aroma, and that gives the drinker the sensation of drinking wine. Wine-taste beverages are, for example, those classified as fruit liquors, other brewed liquors, spirits, sweet fruit liquors, liqueurs, or miscellaneous liquors under the Japanese Liquor Tax Act (as of April 1, 2018). good.

The fermented alcoholic beverage raw material is a raw material that is the base of a fermented alcoholic beverage, and may be a fermented liquid that has undergone fermentation with yeast (alcoholic fermentation). The fermented alcoholic beverage raw material may be obtained by performing filtration, storage, addition of various additives, etc. to the fermentation liquid.

As the fermented alcoholic beverage raw material, fermented alcoholic beverage products (eg, beer-taste beverages, wine-taste beverages) produced by conventional methods can also be used as they are.

For example, when producing beer-taste beverages, fermented alcoholic beverage raw materials are classified as beer, low-malt beer, other brewed liquors, liqueurs, or spirits under the Japanese Liquor Tax Act (as of April 1, 2018). (beer-taste beverage raw materials) can also be used. The beer-taste beverage raw material may be, for example, beer or low-malt beer, or may be a processed product to which water or the like has already been added.

When producing wine-taste beverages, fermented alcoholic beverage raw materials include fruit liquors, other brewed liquors, spirits, sweet fruit liquors, liqueurs, or miscellaneous liquors as specified in the Japanese Liquor Tax Act (as of April 1, 2018). It is also possible to use materials classified as (wine-taste beverage raw materials). The wine-taste beverage raw material may be, for example, wine, or may be a processed product in which water, acids, etc. have already been added to wine. The wine-taste beverage ingredient may be wine, and may be red wine or white wine.

In the activated carbon treatment step, the amount of activated carbon used is 0.01 part by mass or more with respect to 100 parts by mass of the fermented alcoholic beverage raw material, and from the viewpoint of further improving the effects of the present invention, the amount of activated carbon used is 0.05 part by mass or more, 0.05 parts by mass or more. 1 part by mass or more, 0.5 parts by mass or more, 1.0 parts by mass or more, 1.5 parts by mass or more, 2.0 parts by mass or more, 2.5 parts by mass or more, 3.0 parts by mass or more, 3.5 parts by mass or more It may be at least 4.0 parts by mass, at least 4.5 parts by mass, or at least 5.0 parts by mass. The amount of activated carbon used may be 20 parts by mass or less, 15 parts by mass or less, 10 parts by mass or less, or 8 parts by mass or less, based on 100 parts by mass of the fermented alcoholic beverage raw material. The amount of activated carbon used is 0.05 parts by mass or more and 20 parts by mass or less, 0.1 parts by mass or more and 20 parts by mass or less, 0.5 parts by mass or more and 20 parts by mass or less, based on 100 parts by mass of the fermented alcoholic beverage raw material. 1.0 parts by mass or more and 15 parts by mass or less, 1.5 parts by mass or more and 15 parts by mass or less, 2.0 parts by mass or more and 15 parts by mass or less, 2.5 parts by mass or more and 10 parts by mass or less, 3.0 parts by mass or more The amount may be 10 parts by mass or less, 3.5 parts by mass or more and 10 parts by mass or less, 4.0 parts by mass or more and 8 parts by mass or less, or 4.5 parts by mass or more and 8 parts by mass or less. Activated carbon treatment may be performed once or multiple times. The number of times of activated carbon treatment may be, for example, 1 or more, or 2 or more, and 4 or less, or 3 or less. When the activated carbon treatment is performed multiple times, the amount of activated carbon used refers to the amount used per activated carbon treatment.

The average pore diameter of the activated carbon may be 5.5 nm or less, 5.0 nm or less, 4.5 nm or less, or 4.0 nm or less, 1.0 nm or more, 1.5 nm or more, 2.0 nm or more, 2. The thickness may be 5 nm or more, or 3.0 nm or more. The average pore diameter of the activated carbon may be, for example, 1.0 nm or more and 5.5 nm or less, or 2.0 nm or more and 5.0 nm or less.

Specifically, the average pore diameter is calculated based on the following formula (1) from the specific surface area (A) and total pore volume (V) measured by the BET method.
Average pore diameter = 4 × [pore volume (V)] / [specific surface area (A)] (1)

Examples of the raw material for the activated carbon (activated carbon raw material) include coconut (coconut shell), wood flour (wood), and the like.

The pore volume of the activated carbon may be 0.2 mL/g or more, 0.5 mL/g or more, 1.0 mL/g or more, or 1.2 mL/g or more, and 2.0 mL/g or less, 1.8 mL /g or less, or 1.5mL/g or less. The pore volume of the activated carbon may be, for example, 1.0 mL/g or more and 2.0 mL/g or less, or 1.2 mg/g or more and 1.8 mL/g or less. The pore volume of activated carbon can be measured by the BET method.

The specific surface area of the activated carbon may be 2000 m ² /g or less, or less than 1700 m ² /g, and may be 1000 m ² /g or more, or 1100 m ² /g or more. The specific surface area of the activated carbon may be, for example, 1000 m ² /g or more and 2000 m ² /g or less. The specific surface area of activated carbon can be measured by the BET method.

The average particle size of the activated carbon may be 10 μm or more, 30 μm or more, or 40 μm or more, and may be 100 μm or less, 70 μm or less, or 60 μm or less. The average particle size of the activated carbon may be 10 μm or more and 100 μm or less, 40 μm or more and 70 μm or less, or 30 μm or more and 60 μm or less. The average particle size can be measured in accordance with "JIS K 1474:2014 Activated Carbon Test Method 7.5 Effective Diameter, Uniformity Factor and Average Particle Size".

The conditions for activated carbon treatment, such as the time during which the fermented alcoholic beverage raw material and activated carbon are brought into contact (contact time) and the temperature at which they are brought into contact (contact temperature), are determined based on the type of raw materials used in the fermented alcoholic beverage manufacturing process and the final product. It can be determined as appropriate depending on the quality characteristics to be obtained. The contact time in the activated carbon treatment may be, for example, 1 to 24 hours, or 5 to 12 hours. Further, the contact temperature in the activated carbon treatment may be, for example, -5 to 20°C, -4 to 10°C, -3 to 8°C, or -2 to 5°C. You can. When the activated carbon treatment is performed multiple times, the contact time and contact temperature per time may be within the above ranges. Furthermore, when performing activated carbon treatment multiple times, the activated carbon treatment conditions may be different or the same each time. For example, the activated carbon may be brought into contact with the fermented alcoholic beverage raw material while it is standing still or being stirred.

Activated carbon treatment may be carried out using a filter aid (eg, silicon dioxide, polyvinylpolypyrrolidone, etc.) if necessary. The activated carbon treatment step may include removing the activated carbon after the activated carbon treatment. Activated carbon can be removed by a conventional method. For example, activated carbon can be removed by centrifugation or the like.

The method for producing a fermented alcoholic beverage according to the present embodiment may include, for example, a step of fermenting a pre-fermentation liquid (fermentation step) in addition to the above-mentioned activated carbon treatment step. That is, the fermented alcoholic beverage raw material may be produced through a step of fermenting a pre-fermentation liquid (fermentation step). The fermented alcoholic beverage may include a step (preparation step) of preparing a pre-fermentation liquid used for fermentation before the fermentation step.

When producing a beer-taste beverage, the preparation process includes, for example, a boiling process of boiling a sugar-containing liquid, a removal process of removing solids from the boiled sugar-containing liquid to obtain a purified liquid, and a cooling process of the purified liquid. A cooling step for obtaining a pre-fermentation liquid may be included in this order.

The sugar-containing liquid is one that contains components that can be fermented with alcohol by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is an unfermented liquid obtained through saccharification of raw materials (for example, malt). Wort is produced through, for example, a process of mixing raw materials containing malt and water, a process of saccharifying a liquid containing raw materials containing malt and water using a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid. Obtainable. When obtaining the saccharified liquid, an enzyme agent may be added as necessary. Examples of enzyme agents include lipase.

In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). In the boiling step, hops may be added to the sugar-containing liquid. As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hop products such as low hops, hexahops, tetrahops, and isolized hop extracts.

In the boiling step, the time for boiling the sugar-containing liquid (boiling time) may be 90 minutes or less, 80 minutes or less, 70 minutes or less, 60 minutes or less, 50 minutes or less, 40 minutes or less, or 30 minutes or less.

In the removal step, the solid content in the boiled liquid is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating insoluble solids contained in the boiled liquid. Examples of the solid content include thermal coagulation produced in the boiling process, hop dregs when hops are added in the boiling process, and the like. The removal step may be performed in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature that allows fermentation by yeast to obtain a pre-fermentation liquid.

In the fermentation process, the pre-fermentation liquid is fermented with yeast to obtain a fermented liquid. In the fermentation process, alcoholic fermentation is performed by adding yeast. More specifically, a pre-fermentation liquid is inoculated with yeast and fermented to obtain a fermented liquid containing alcohol produced by the yeast.

The manufacturing method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the fermentation liquid.

In the production method according to the present embodiment, other post-fermentation steps include heating (sterilizing) the fermented liquid (or fermented liquid after the filtration process), adding various additives (e.g., antioxidants, acidulants, bittering agents, etc.). , fragrance), alcohol, carbonation, etc. may also be carried out. As the alcohol added in the post-fermentation process, for example, spirits can be used.

A fermented alcoholic beverage that is a beer-taste beverage may contain barley raw materials as a raw material, or may not contain barley raw materials as a raw material. In this specification, the wheat raw material refers to wheat or wheat processed products. Examples of wheat include barley, wheat, rye, oats, oats, pigeons, oats, and the like. Examples of processed wheat products include wheat extract, malt, malt extract, and the like. Barley extract is obtained by extracting barley extract containing sugar and nitrogen from barley. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

As the malt, for example, light-colored malt and dark-colored malt can be used. Light-colored malt is light-colored malt, and can be produced by suppressing the temperature rise during roasting to about 80°C to prevent burning when producing malt from barley. Dark-colored malt is dark brown to black malt, and can be produced by roasting or roasting at a relatively high temperature (for example, about 120°C) and scorching it when producing malt from wheat. . Examples of dark malt include caramel malt, crystal malt, black malt, chocolate malt, coffee malt, and the like.

The fermented alcoholic beverage, which is a beer-taste beverage, may contain raw materials other than barley raw materials. Examples of the auxiliary raw materials include starch raw materials such as corn, cornstarch, corn grits, rice, and corn, and carbohydrate raw materials such as liquid sugar and sugar. Furthermore, as raw materials for the fermented alcoholic beverage, it may contain fruits and flavorings specified by the Cabinet Order as described in Article 3, Item 12(b) of the Liquor Tax Law. When containing these raw materials, the content of the fruit and flavoring agent may be less than 5 parts by mass based on 100 parts by mass of malt.

As an embodiment of the present invention, there is provided a beer-taste beverage (first beer-taste beverage) in which the proportion of malt in the raw material is 50% by mass or more and satisfies at least one of the following (1) and (2). Ru.
(1) Purine content is less than 0.5mg/100mL based on the total amount of beer-taste beverage, and carbohydrate content is 1v/v% alcohol content based on the total amount of beer-taste beverage. It is less than 0.5 g/100 mL in terms of conversion.
(2) Chromaticity is less than 4.0.

The first beer-taste beverage can be manufactured, for example, by the method for manufacturing a fermented alcoholic beverage according to the present embodiment described above.

In the first beer-taste beverage, the ratio of malt in the raw material is, for example, 55% by mass or more, 60% by mass or more, 66% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, 99. It may be 9% by mass or more or 99.99% by mass or more, 50% by mass or more and 100% by mass or less, 50% by mass or more and 90% by mass or less, 50% by mass or more and 80% by mass or less, 50% by mass or more and 70% by mass. It may be less than or equal to 50% by mass and less than 66% by mass. In this specification, the ratio of malt in raw materials is the ratio of the total weight of malt to the total weight of materials other than water and hops among all raw materials used for producing a beer-taste beverage.

In the first beer-taste beverage, the purine content is less than 0.5 mg/100 mL, 0.4 mg/100 mL or less, 0.3 mg/100 mL or less, 0.2 mg/100 mL or less, based on the total amount of the beer-taste beverage. , 0.1 mg/100 mL or less, 0.05 mg/100 mL or less, 0.01 mg/100 mL or less, 0.005 mg/100 mL or less, or 0.003 mg/100 mL or less.

The purine content in this specification is the total content of four purine bases: adenine, guanine, hypoxanthine, and xanthine. The purine content can be measured by high performance liquid chromatography (HPLC).

In the first beer-taste beverage, the carbohydrate content is less than 0.5 g/100 mL, 0.40 g/100 mL or less, and 0.30 g/100 mL based on the total amount of beer-taste beverage in terms of alcohol content of 1 v/v%. 0.20g/100mL or less, 0.15g/100mL or less, 0.10g/100mL or less, 0.08g/100mL or less, 0.05g/100mL or less, 0.03g/100mL or less, 0.02g/100mL It may be the following. The carbohydrate content of the first beer-taste beverage in which the ratio of malt in the raw material is 50% by mass or more and 66% by mass or less is, for example, based on the total amount of the beer-taste beverage, in terms of alcohol content of 1v/v%. It may be 0.10 g/100 mL or less, 0.08 g/100 mL or less, 0.05 g/100 mL or less, 0.03 g/100 mL or less, 0.02 g/100 mL or less. In the first beer-taste beverage, the carbohydrate content is, for example, 0.001 g/100 mL or more, or 0.01 g/100 mL or more in terms of alcohol content 1 v/v%, based on the total amount of the beer-taste beverage. good.

Carbohydrates in this specification refer to carbohydrates based on the nutrition labeling standards for foods (Ministry of Health, Labor and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to foods from which protein, fat, dietary fiber, ash, water, and alcohol have been removed. Furthermore, the amount of carbohydrates in a food is calculated by subtracting the amounts of protein, fat, dietary fiber, ash, water, and alcohol from the weight of the food. The amounts of protein, fat, ash, and moisture are measured using the methods listed in the Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein was measured by the total nitrogen (protein) determination method using the modified Dumas method, and the amount of lipid was measured by the ether extraction method, chloroform/methanol mixture extraction method, Gerber method, acid digestion method, or Roese Gottlieb method. The amount of ash is measured by the ashing method with the addition of magnesium acetate, the direct ashing method, or the ashing method with the addition of sulfuric acid, and the amount of water and alcohol is determined by the Karl Fischer method, drying aid method, vacuum heat drying method, Measure by normal pressure heating drying method or plastic film method. Of the total water and alcohol content, the amount of alcohol can be measured by the distillation-density (specific gravity) method, gas chromatography analysis method, oxidation method, etc. specified by the National Tax Agency, as specified in National Tax Agency Directive No. 6 of 2007. can.

In the first beer-taste beverage, the chromaticity is less than 4.0, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 Below, it may be 0.4 or less, 0.3 or less, or 0.2 or less. In the first beer-taste beverage, the lower limit of chromaticity is not particularly limited, but may be, for example, 0.01 or more, or 0.1 or more.

Chromaticity is determined by "8.8 Chromaticity 8.8.2 Absorbance" of the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer and Sake Brewers Association [Analysis Committee], expanded and revised in 2013). It can be measured by the method described in ``Methods''.

The first beer-taste beverage satisfies at least one of the above (1) and (2), and may satisfy both.

The content of the authentic extract of the first beer-taste beverage is 0.2 g/100 mL or more, 0.5 g/100 mL or more, 1.0 g/100 mL or more, 1.5 g/100 mL, based on the first beer-taste beverage. 2.0 g/100 mL or more, 2.5 g/100 mL or more, or 3.0 g/100 mL or more, and 8.0 g/100 mL or less, 3.0 g/100 mL or less, 2.5 g/100 mL or less, 2 It may be .0 g/100 mL or less, 1.5 g/100 mL or less, 1.0 g/100 mL or less, or 0.5 g/100 mL or less. The content of the genuine extract of the first beer-taste beverage is 0.2 g/100 mL or more and 3.0 g/100 mL or less, or 0.5 g/100 mL or more and 1.5 g/100 mL or less, based on the first beer-taste beverage. It may be.

As one embodiment of the present invention, the proportion of malt in the raw material is 25% by mass or more and less than 50% by mass, the chromaticity is less than 4.0, and at least one of the following (3) and (4) is satisfied. A beer-taste beverage (second beer-taste beverage) is provided.
(3) The purine content is less than 0.5 mg/100 mL based on the total amount of beer-taste beverage.
(4) The content of carbohydrates is less than 0.5 g/100 mL in terms of alcohol content of 1 v/v % based on the total amount of the beer-taste beverage.

The second beer-taste beverage can be manufactured, for example, by the method for manufacturing a fermented alcoholic beverage according to the present embodiment described above.

In the second beer-taste beverage, the proportion of malt in the raw materials is, for example, 25% by mass or more and less than 50% by mass, 25% by mass or more and 45% by mass or less, 30% by mass or more and 45% by mass or less, or 35% by mass or more. It may be 45% by mass or less.

In the second beer-taste beverage, the purine content is less than 0.5 mg/100 mL, 0.4 mg/100 mL or less, 0.3 mg/100 mL or less, 0.2 mg/100 mL or less, based on the total amount of the beer-taste beverage. , 0.1 mg/100 mL or less, 0.05 mg/100 mL or less, 0.01 mg/100 mL or less, 0.005 mg/100 mL or less, or 0.003 mg/100 mL or less.

In the second beer-taste beverage, the carbohydrate content is less than 0.5 g/100 mL, 0.40 g/100 mL or less, and 0.30 g/100 mL based on the total amount of beer-taste beverage in terms of alcohol content of 1 v/v%. Below, it may be 0.20 g/100 mL or less, 0.10 g/100 mL or less, 0.08 g/100 mL or less, 0.05 g/100 mL or less, 0.03 g/100 mL or less, or 0.02 g/100 mL. In the second beer-taste beverage, the carbohydrate content is, for example, 0.001 g/100 mL or more, or 0.01 g/100 mL or more in terms of alcohol content 1v/v%, based on the total amount of the beer-taste beverage. good.

In the second beer-taste beverage, the chromaticity is less than 4.0, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 Below, it may be 0.4 or less, 0.3 or less, or 0.2 or less. In the second beer-taste beverage, the lower limit of chromaticity is not particularly limited, but may be, for example, 0.01 or more, or 0.1 or more.

The second beer-taste beverage satisfies at least one of the above (3) and (4), and may satisfy both.

The content of the genuine extract of the second beer-taste beverage is 0.2 g/100 mL or more, 0.5 g/100 mL or more, 1.0 g/100 mL or more, 1.5 g/100 mL, based on the second beer-taste beverage. 2.0 g/100 mL or more, 2.5 g/100 mL or more, or 3.0 g/100 mL or more, and 8.0 g/100 mL or less, 3.0 g/100 mL or less, 2.5 g/100 mL or less, 2 It may be .0 g/100 mL or less, 1.5 g/100 mL or less, 1.0 g/100 mL or less, or 0.5 g/100 mL or less. The content of the authentic extract of the second beer-taste beverage is 0.2 g/100 mL or more and 3.0 g/100 mL or less, or 0.5 g/100 mL or more and 1.0 g/100 mL or less, based on the first beer-taste beverage. It may be.

As one embodiment of the present invention, a wine-taste beverage is provided that has an absorbance of 1.8 or less at 420 nm and satisfies the following (5).
(5) Purine content is less than 0.5mg/100mL based on the total amount of wine-taste beverage, and carbohydrate content is 1v/v% alcohol content based on the total amount of wine-taste beverage. It is less than 0.5 g/100 mL in terms of conversion.

The wine-taste beverage can be manufactured, for example, by the method for manufacturing a fermented alcoholic beverage according to the present embodiment described above.

In the wine-taste beverage, the purine content is less than 0.5 mg/100 mL, 0.4 mg/100 mL or less, 0.3 mg/100 mL or less, or 0.2 mg/100 mL or less, based on the total amount of the wine-taste beverage. The amount may be 0.01 mg/100 mL or more.

In wine-taste beverages, the carbohydrate content is less than 0.5 g/100 mL based on the total amount of wine-taste beverages, converted to alcohol content of 1 v/v%, and 0.40 g/100 mL or less, 0.30 g/100 mL or less. , 0.20 g/100 mL or less, 0.10 g/100 mL or less, 0.08 g/100 mL or less, 0.05 g/100 mL or less, 0.03 g/100 mL or less, or 0.02 g/100 mL or less. In a wine-taste beverage, the carbohydrate content is, for example, 0.01 g/100 mL or more, 0.1 g/100 mL or more, or 0.3 g/100 mL in terms of alcohol content 1v/v% based on the entire wine-taste beverage. It may be more than that.

The absorbance at 420 nm of the wine-taste beverage is 1.8 or less, and may be 1.5 or less, 1.0 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0.2 or less. . The absorbance of the wine-taste beverage at 420 nm may be, for example, 0.01 or more, or 0.1 or more.

The absorbance of the wine-taste beverage at 530 nm is 2.3 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0.2 It may be the following. The absorbance of the wine-taste beverage at 530 nm may be, for example, 0.01 or more, or 0.1 or more.

The absorbance at 420 nm and the absorbance at 530 nm of the wine-taste beverage can be measured by the method described in the Examples below.

The content of genuine extract in wine-taste beverages is 0.2 g/100 mL or more, 1.0 g/100 mL or more, 1.5 g/100 mL or more, 2.0 g/100 mL or more, 2.5 g/100 mL or more, based on wine-taste beverages. It may be 100 mL or more or 3.0 g/100 mL or more, and 8.0 g/100 mL or less, 6.0 g/100 mL or less, 4.0 g/100 mL or less, 3.0 g/100 mL or less, 2.5 g/100 mL or less, or 2 It may be less than .0g/100mL. The content of authentic extract in wine-taste beverages is 1.0 g/100 mL or more and 8.0 g/100 mL or less, 1.5 g/100 mL or more and 6.0 g/100 mL or less, or 2.0 g/100 mL, based on wine-taste beverages. It may be more than 6.0 g/100 mL.

The fermented alcoholic beverage according to the present embodiment may contain additives such as acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavors, and salts that are usually added to drinks.

The fermented alcoholic beverage (for example, the above-mentioned beer-taste drink or wine-taste drink) according to the present embodiment does not need to contain water-soluble dietary fiber. Examples of water-soluble dietary fiber include indigestible dextrin, indigestible glucan, and polydextrose.

The fermented alcoholic beverage according to this embodiment may be non-foaming or foamable. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20° C. is less than 0.049 MPa (0.5 kg/cm 2 ). 5kg/cm ² ) or more. In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

The fermented alcoholic beverage according to this embodiment can be provided in a container. The container only needs to be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

Hereinafter, the present invention will be explained more specifically based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Production and evaluation of beer-taste beverage]
(Production Example 1: Production of beer-taste beverage with malt ratio of 100% by mass)
Malt (crushed barley malt) and water were put into a preparation tank, and a saccharified liquid was produced according to a conventional method. The obtained saccharified liquid was filtered to obtain wort. Hops were added to the wort, the wort was boiled, the precipitate was separated and removed, and the wort was cooled to obtain a pre-fermentation liquid (cold wort). Beer yeast (bottom-fermenting yeast) was added to the pre-fermentation liquid and fermented for a predetermined period (fermentation process).

The obtained fermented liquid was allowed to stand still to obtain a base beverage raw material. Next, activated carbon was added to the beverage raw material. The amount of activated carbon used was 5 parts by mass based on 100 parts by mass of the beverage raw material. Activated carbon treatment was performed by stirring the beverage raw material to which activated carbon had been added at a temperature of 3° C. for 16 hours. Thereafter, activated carbon treatment was performed by adding 5 parts by mass of activated carbon to 100 parts by mass of beverage raw materials to the solution obtained by removing activated carbon by filtration, and stirring at a temperature of 3° C. for 16 hours. . The solution after the activated carbon treatment was filtered to obtain a beer-taste beverage in which the proportion of malt in the raw material was 100% by mass. This was used as the fermented alcoholic beverage of Example 1. The fermented liquid (base beverage raw material) after standing was used as the fermented alcoholic beverage of Comparative Example 1.

The raw material for the activated carbon used was wood flour, and the average pore diameter was 2.0 to 5.0 nm, the pore volume was 1.0 to 2.0 mL/g, and the average particle size was 30 to 60 μm. The specific surface area is 1000 to 2000 m ² /g.

(Production Example 2: Production of beer-taste beverage with malt ratio of 65% by mass)
A fermented liquid (base beverage raw material) after standing was obtained in the same manner as Production Example 1, except that malt and sugars were used as raw materials and the ratio of malt in the raw materials was changed to 65% by mass. . Next, activated carbon was added to the beverage raw material. The amount of activated carbon used was 5 parts by mass based on 100 parts by mass of the beverage raw material. Activated carbon treatment was performed by stirring the beverage raw material to which activated carbon had been added at a temperature of 3° C. for 16 hours. Thereafter, activated carbon treatment was performed by adding 5 parts by mass of activated carbon to 100 parts by mass of beverage raw materials to the solution obtained by removing activated carbon by filtration, and stirring at a temperature of 3° C. for 16 hours. . The solution after the activated carbon treatment was filtered to obtain a beer-taste beverage in which the proportion of malt in the raw material was 65% by mass. This was used as the fermented alcoholic beverage of Example 2, and the base beverage material was used as the fermented alcoholic beverage of Comparative Example 2.

(Production Example 3: Production of beer-taste beverage with malt ratio of 40% by mass)
As the raw materials, malt and sugars were used, and the fermented liquid (base beverage raw material) after standing was obtained in the same manner as in Production Example 1, except that the ratio of malt in the raw materials was changed to 40% by mass. . Next, activated carbon was added to the beverage raw material. The amount of activated carbon used was 5 parts by mass based on 100 parts by mass of the beverage raw material. Activated carbon treatment was performed by stirring the beverage raw material to which activated carbon had been added at a temperature of 3° C. for 16 hours. The solution after the activated carbon treatment was filtered to obtain a beer-taste beverage in which the proportion of malt in the raw materials was 40% by mass. This was used as the fermented alcoholic beverage of Example 3, and the base beverage material was used as the fermented alcoholic beverage of Comparative Example 3.

(Production Example 4: Production of beer-taste beverage using commercially available beer)
Commercially available beer (malt ratio in the raw material: 100% by mass) was used as the base beverage raw material. This beverage raw material was treated with activated carbon in the same manner as in Production Example 1. As a result, a beer-taste beverage in which the proportion of malt in the raw materials was 100% by mass was obtained. This was used as the fermented alcoholic beverage of Example 4, and the base beverage material was used as the fermented alcoholic beverage of Comparative Example 4.

(Analysis and evaluation of beer-taste beverages)
The alcohol content of the fermented alcoholic drinks (beer-taste drinks) of Examples 1 to 4 and Comparative Examples 1 to 4 was measured using an alcoholizer. The chromaticity, purine content, carbohydrate content, and authentic extract content of the fermented alcoholic beverages (beer-taste beverages) of Examples 1 to 4 and Comparative Examples 1 to 4 were measured by the methods described above. The results are shown in Table 1.

When observing the appearance of a fermented alcoholic beverage, if it is transparent, has no particular color, and has a similar appearance to water, it is evaluated as colorless and transparent. In the method for measuring purine content used in this test, the limit of quantification is 0.0020 mg/100 mL.

When treated with activated carbon, the product became colorless and transparent, and the content of carbohydrates and purines was significantly reduced.

[Test Example 2: Production and evaluation of wine-taste beverage]
(Production and evaluation of wine-taste beverages using red wine)
Commercially available red wine was used as the base beverage ingredient. This beverage raw material was treated with activated carbon in the same manner as in Production Example 1 to obtain a wine-taste beverage. This was used as the fermented alcoholic beverage of Example 5, and the base beverage material was used as the fermented alcoholic beverage of Comparative Example 5.

The purine content and carbohydrate content of the fermented alcoholic beverages (wine-taste beverages) of Example 5 and Comparative Example 5 were measured by the method described above. For the fermented alcoholic beverages (wine-taste beverages) of Example 5 and Comparative Example 5, the absorbance at 420 nm and the absorbance at 530 nm were measured. The absorbance was measured in accordance with the method described in "9-11 Coloring degree" of the National Tax Agency prescribed analysis method (Revised 2009 National Tax Agency Directive No. 6). The results are shown in Table 2.

A wine-taste drink made with red wine was also clear and colorless, indicating that carbohydrates and purines were reduced.

(Production and evaluation of wine-taste beverages using white wine)
Commercially available white wine was used as the base beverage ingredient. This beverage raw material was treated with activated carbon in the same manner as in Production Example 1 to obtain a wine-taste beverage. This was used as the fermented alcoholic beverage of Example 6, and the base beverage material was used as the fermented alcoholic beverage of Comparative Example 6. The content of authentic extract in the fermented alcoholic beverage of Example 6 was 4.90 g/100 mL, and the content of authentic extract in the fermented alcoholic beverage of Comparative Example 6 was 5.80 g/100 mL.

The absorbance at 420 nm, purine content, and carbohydrate content of the fermented alcoholic beverage were measured in the same manner as in Example 5.

The purine content of the fermented alcohol-taste beverage (white wine-taste beverage) of Comparative Example 6 was 0.88 mg/100 mL, whereas the purine content of the fermented alcohol-taste beverage (white wine-taste beverage) of Example 6 was 0.88 mg/100 mL. The content was less than 0.0020 mg/100 mL (below the detection limit). The carbohydrate content of the fermented alcohol-taste beverage (white wine-taste beverage) of Comparative Example 6 was 5.5 g/100 mL, whereas the carbohydrate content of the fermented alcohol-taste beverage (white wine-taste beverage) of Example 6 The content was 4.62g/100mL. From these results, it was confirmed that even in a wine-taste beverage using white wine as a beverage ingredient, the purine content and carbohydrate content were reduced.

Claims (3)

A method for producing a fermented alcoholic beverage, comprising a step of bringing a fermented alcoholic beverage raw material into contact with activated carbon to perform activated carbon treatment,
The amount of activated carbon used is 0.01 parts by mass or more with respect to 100 parts by mass of the fermented alcoholic beverage raw material,
The activated carbon treatment is performed multiple times,
Adjusting the ratio of malt in the fermented alcoholic beverage raw material to 50% by mass or more, adjusting the purine content to less than 0.5mg/100mL based on the total amount of the fermented alcoholic beverage, and carbohydrates. A method for producing a fermented alcoholic beverage, comprising adjusting the content of the alcoholic beverage to less than 0.5g/100mL in terms of alcohol content 1v/v% based on the total amount of the fermented alcoholic beverage. The method for producing a fermented alcoholic beverage according to claim 1, wherein the amount of activated carbon used is 2.5 parts by mass or more based on 100 parts by mass of the fermented alcoholic beverage raw material. The method for producing a fermented alcoholic beverage according to claim 1 or 2, wherein the fermented alcoholic beverage is a beer-taste beverage.