JPS61234772A - Method for preventing discoloration of colored miscellaneous sparkling liquor - Google Patents

Abstract

PURPOSE:To prevent the discoloration of a colored miscellaneous sparkling liquor prepared by mixing a carbonated drink to fermented wort liquid and coloring the mixture with a natural vegetable pigment, by adjusting the pH of the sparking liquor within a specific range. CONSTITUTION:Fermented wort liquid is mixed with a carbonated drink, dyed preferably with a red natural vegetable pigment and added preferably with citric acid to adjust the pH of the liquor to 2.8-3.4. When lemon essence is used in combination with the red vegetable pigment, the pH of the miscellaneous sparkling liquor is adjusted preferably to 3.0-3.4. The red-colored dye may be used in combination with a vegetable dye having different color.

Description

[Detailed Description of the Invention] In the UK, there is a shandy gaff made by mixing ginger-flavored carbonated drink and beer, and it is known that in Japan there was an attempt to make shandy gaff by mixing stout and ginger ale. There is. However, it is not known that this low-malt beer is colored with natural plant pigments.

In recent years, there has been a noticeable diversification of tastes in alcoholic beverages. In response to this, Asahi Beer Co., Ltd. has recently commercialized miscellaneous liquor happoshu based on transparent wort fermentation liquid. This low-malt beer is transparently colored with natural plant pigments, and is popular for its unique taste and the cooling sensation it provides due to its transparency and color.

Plant-based natural plant pigments are used as coloring agents in this miscellaneous liquor Happoshu, but natural plant pigments are generally prone to discoloration due to ultraviolet rays, and in order to minimize this discoloration, it is necessary to The pH must be adjusted to a narrow pH solution on the acidic side. In particular, plant-based natural pigments with medium-red colors such as red cabbage pigments, red grape skin pigments, and purple corn pigments are all excellent as beverage coloring pigments, but their PH range is narrow as they do not easily fade due to ultraviolet rays. is limited to.

In particular, the beautiful pink pigment has a particularly narrow PO fluid.

According to the findings of the present inventors, it has been found that a pH solution suitable for reducing the discoloration is 2.8 to 3.4.

The present invention is based on this knowledge.

PH of a mixture of equal amounts of fermented wort and carbonated drink
is approximately 4.0, so in order to color miscellaneous liquor happoshu with a red cabbage-like red pigment, P must be added by adding acid.
H must be lowered.

Various organic acids can be used as the acid for this purpose. Although the present invention does not particularly limit this acid, citric acid seems to be most suitable for adjusting the liquid properties.

As mentioned above, when the pH of miscellaneous liquor Happoshu is within the pH range of 2.8 to 3.4, other organic pigments such as the yellow pigment of the beni filament, the yellow pigment of the beech-like type, or the blue pigment of the beech-like type are added. Even if these dyes are used in combination, the pH range in which they are less susceptible to fading is broader than that of red dyes, so the combined use does not pose a practical hindrance.

Further, even when a flavoring agent such as lemon essence is added to miscellaneous liquor low-malt beer, the lemon aroma will not be lost if the pH liquid is 3.0 to 3.4. Furthermore, even if ginger ale or the like is used as a carbonated beverage to be mixed with the wort fermentation liquid, ginger
The aroma of ale is not lost.

In the present invention, the carbonated beverage to be mixed with the fermented wort liquid only needs to be transparent, and its sweetness and aroma are not specified. Further, the mixing ratio of the two may be determined by taking into consideration the alcohol content of the desired miscellaneous liquor, low-malt beer, etc. Further, coloring with a vegetable pigment may be applied to either of the two, and in some cases, it is also possible to perform coloring after mixing the two. Adjustment of sweetness and aroma may also be performed using either of the two or after mixing them, in the same manner as for coloring. It is desirable that the wort fermentation liquid be as clear as possible.

As mentioned above, miscellaneous liquor happoshu obtained by the present invention is transparent and has the refreshing feeling of beautiful color and the unique taste of carbonated drinks, and it also has a hidden legal taste, making it an excellent product as a light drink. It has value.

Comparative examples and examples will be described below.

Comparative Example Sunred RCA (manufactured by Sanei Chemical Co., Ltd.) I, which is a red cabbage-based plant pigment, was added to 500 ml of clear wort fermentation liquid.
g and Mitsuyasu Ida (carbonated drink manufactured by Asahi Beer) were mixed to make IQ and used as a comparative product.

The pH of this product is 4.0. This sample is designated as A.

Example 1 Citric acid was added to the mixture of Comparative Example 1 to adjust the pH to 2, 8, 3,
0, 3, 2, 3, 4, 3, and 6 were adjusted respectively.

pF (2, 8 to 3.4 were used as sample B group, pH 3,6
This will be referred to as B' for comparison.

Example 2 When mixing Sample A, 1 ml of lemon essence was added and citric acid was further added to adjust the pH to 3, 2, 3, 4, 3, and 6. Those with pH 3.2 to 3.4 are group 0, and pH 3,
6 was designated as C'.

A fading test was conducted on the above Comparative Examples and Examples as well as their control products.

Discoloration test Each sample was gassed to make the carbon dioxide content 3% by volume, then filled into a 250ml transparent glass bottle and incubated at 37℃ for 10 minutes.
．． A fading test was conducted after one week and one month under fluorescent lamp illumination of 000 lux. The results were as shown in Table 1 below.

Also, the degree of aroma change was smaller in the examples than in the comparative examples. This is shown in Table 2.

The present invention is as described above, but the lower limit of pH 2 and 8 is set as the lower limit because if it is more acidic, it is not suitable for drinking.

Table 1 Tonal stability Table 2 Degree of aroma change Note: O remains unchanged in each table. 0 is a slight change X is a big change

Claims (1)

[Scope of Claims] 1. When producing colored miscellaneous liquor happoshu by mixing a carbonated beverage with wort fermentation liquid and coloring it with natural vegetable pigments, the liquid property of the wort is adjusted to pH 2.8 to 3. A method for preventing discoloration of colored miscellaneous liquor happoshu, which is characterized by adjusting the color to .4. 2. The method according to claim 1, wherein a red plant pigment is used as the pigment. 3. The method according to claim 1, wherein the pH of miscellaneous low-malt beer is adjusted to 3.0 to 3.4 when lemon essence is used in combination with red plant pigment. 4. The method according to claim 1, wherein in addition to the red plant pigment, plant pigments of other colors are used in combination as the pigment. 5. The method according to claim 1, wherein the pH of miscellaneous liquor low-malt beer is adjusted by adding citric acid.