KR101374697B1 - Sparkling Grain Wine Improved flavour - Google Patents

Abstract

The present invention provides a method for producing carbonated wine liquor comprising the following steps: (i) adding glucose to the wine circumference; And (ii) fermenting the grain circumference to which the glucose of step (iii) is added. Carbonated grain wine according to the present invention is excellent in the foaming power according to the amount of glucose added as a liquor to feel the carbonic acid like champagne, the final concentration of alcohol without lowering the alcohol concentration by adding starch sugar and water together in the fermentation process of the column It is a carbonated grain liquor that has excellent foamability by controlling the amount of glucose insoluble solids content and stiff taste and controlling the amount of glucose added thereto. In addition, in some cases, natural juice can be added, and furthermore, non-fermentable sugar can be added. Finally, it is a carbonated grain liquor characterized by the improvement of sweetness and sweet flavor at the same time. Carbonated grain liquor according to the present invention does not artificially change the fermentation process, while maintaining the inherent aroma and color of grain liquor while improving the grain flavor and stiff end taste unique to grain liquor and making a lot of carbonic acid like beer or champagne It can provide a refreshing feeling.

Description

Sparkling Grain Wine Improved Flavor}

The present invention relates to grain wine which is excellent in foaming power according to the amount of glucose added, which can feel carbonic like champagne, and adds starch sugar and water together in the fermentation process of the column to reduce alcohol concentration without reducing alcohol concentration. The present invention relates to a carbonated grain liquor having excellent foamability by controlling the amount of glucose insoluble solid content and ugly taste. In addition, the carbonated grain wine of the present invention may be added to the natural juice in some cases, and furthermore, non-fermentable sugar can be added to finally the carbonated grain wine is characterized in that the sweetness and flavor at the same time improved at the same time.

Alcohol has been developed with the history of mankind. Every ethnic group has traditional liquor by unique brewing method that is suitable for climate and climate. Traditional Korean liquor is based on grain liquor. Traditional liquor is divided into brew and distilled liquor according to the manufacturing method. Brew wine is divided into pure grain wine and mixed grain wine, and pure grain wine is divided into Takju and Cheongju according to the filtering method. Makgeolli, a traditional liquor that is familiar to Koreans, falls into the category of Takju among the pure rice wine, but recently, in order to add new flavor to the rice wine, Omija (Korean Patent Publication No. 1020080130783), Sweet Potato (Korean Patent Publication No. 1020100053779), Black Garlic ( Makgeolli, which is a mixture of Korea Patent Registration No. 1020100062439) and the like, is also steadily being developed. The reason why rice wine is attracting attention is because it is a collection of live lactic acid bacteria enough to be called a living yeast mass. The basic beneficial bacteria yeast that makes makgeolli has a deep relationship with life phenomena, and also contains vitamins, proteins, and minerals. Amino acids, proteins, and minerals in yeast are indispensable to keeping you young and long-lived. In addition, the vitamin complex contained in makgeolli makes skin clear and healthy, and 6% of low alcohol stimulates blood circulation and metabolism, and removes fatigue substances accumulated in the body.

Although the popularity of makgeolli is increasing, the preference of younger generation is leaning towards foreign arithmetic such as beer, wine, cocktail, and the popularity of soju is still relatively low. Most people who avoid grains cited their lack of softness, such as beer, because of the unique taste of grains, the unique taste of foreign grains, and beer.

Research and development are being made to compensate for the disadvantages of the grain wine and to improve the taste. As such technology, Korean Patent Laid-Open Publication No. 2004-0084408 discloses the removal of debris, such as starch, through a high-speed centrifuge of 6000 amps or more. At the same time, a method of producing clear and transparent rice wine through a micro filter and a ceramic filter after discharging carbon dioxide gas is disclosed. In addition, the Republic of Korea Patent Publication No. 1020100049438 has a fruit or vegetable as the main ingredient to have a unique color and taste of the fruit while neutralizing the turbid taste of makgeolli to feel a fresh taste, always set a uniform taste ratio uniform A method of manufacturing a makgeolli cocktail is disclosed, and Korean Patent Laid-Open Publication No. 1020060065328 discloses a method for producing a liquor containing sugar such as honey, oligosaccharide, sugar, glucose, fructose, and the like, and the method of manufacturing the same. The disclosed liquor has been disclosed to eliminate the toxicity of the liquor itself by mixing one or more liquid sugars and to solve the adverse effects that occur after the intake of the liquor. However, the above-mentioned publication and registration publications merely improve the taste of Takju, and at the same time, they lose the color or shape of makgeolli and have no makgeolli feeling, and there is still a limit to improving the refreshment and carbonic acid content. have.

On the other hand, the Republic of Korea Patent Publication No. 1020090090060 through the centrifugation, high-density filtration process and heat sterilization process and inject carbon dioxide (CO2) if necessary, can give a refreshing feeling, low viscosity and precipitation, Takju and its manufacturing method Is disclosed. However, the artificial injection of carbon dioxide cannot solve the problem of the possibility of losing the unique characteristics of makgeolli.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

Grain has a strong grain taste and its rich taste due to its unique foreign body, and it is often not preferred by people due to lack of softness such as beer. There are various techniques to solve this problem, but most of them lose the color or shape of makgeolli, so there is a limitation that it does not feel makgeolli. In addition, the use of artificial infusion of carbon dioxide or other types of fermented yeast for a refreshing feeling also cannot solve the problem of the possibility of losing the unique characteristics of makgeolli.

On the other hand, the general makgeolli, even if the foam is insoluble solids content because it has a lot of insoluble solids, such as smells or stains, such as champagne is unsuitable for use as a toast.

Therefore, the present invention is added to the starch sugar and water in fermentation process of grain wine, more preferably Takju, most preferably makgeolli, while maintaining the alcohol content of the final column insoluble solid content and taste without lowering the alcohol concentration A carbonated grain liquor excellent in foamability is disclosed by effectively reducing the amount of glucose added thereto. The carbonated grain wine of the present invention may be added to the natural juice in some cases, and furthermore, non-fermentable sugar may be added, and finally, the carbonated grain wine is characterized by improved sweetness and flavor at the same time.

The present invention provides a carbonated grain wine with improved palatability.

The present inventors earnestly researched to produce makgeolli which is more refreshing and can feel carbonic acid as if drinking beer or champagne. As a result, a carbonated grain liquor with improved palatability has been completed, and the makgeolli can be prepared by improving the foaming power according to the amount of glucose added and the carbonic acid is stronger by using the natural fruit juice or non-fermentable sugar. In addition to carbonic acid, it was confirmed that the flavor such as sweetness can be further improved.

According to one aspect of the present invention, the present invention provides a method for producing carbonated grain wine, comprising the steps of: (a) adding glucose to the grain circumference; And (b) fermenting the grain circumference to which the glucose of step (a) is added.

The term 'gokju (穀 酒)' in the present specification means a liquor manufactured by the traditional fermentation method of Korea using rice, barley or glutinous rice.

The term "grain wine" in the present specification means a grain wine as a raw material for producing a carbonated grain wine.

The term 'carbonic acid' as used herein refers to carbon dioxide (CO2) produced by yeast during the fermentation process, and may mean a chemical substance that forms a bubble and gives a refreshing sensation to people who drink alcohol.

According to a preferred embodiment of the present invention, the grain circumference of the step (a) preferably includes Takju, more preferably copper copper or makgeolli and most preferably may include makgeolli.

According to a preferred embodiment of the present invention, the grain circumference of the step (a) may include the step of adding the starch sugar with water during the first preparation and the fermentation completely so that no fermentable residue remains.

According to a preferred embodiment of the present invention, the glucose added in step (a) may comprise 75-150 g per 5 L of grain liquor in an amount calculated such that 5-6 atm can be produced and more preferably May comprise 90-125 g per 5 L of grain wine and most preferably may comprise 95-120 g per 5 L of grain wine. In the present invention, the addition of glucose and the addition amount of glucose are very important. Because the addition of glucose plays an important role to improve the foaming power in the carbonated grains of the present invention, especially when the amount of glucose is added to less than 75 g of glucose 5 L grains, the foaming force is not very large, 150 If more than g is added because the foaming force is too strong may cause problems of product packaging and transportability.

In the present invention, the calculation method of glucose calculated to generate the 5-6 atm is based on molecular formula (processes in which glucose is broken down into alcohol and carbon dioxide by the yeast), but changes in volume according to temperature (biological state equation), The fermentation efficiency of yeast (85%), the ratio of alcohol injection to the bottle volume (95%) can be applied and can be calculated by the following process: And considering that 44 g of CO2 molecular weight is 22.4 L at 1 atm of 0 ° C., a process of obtaining a volume x = 24.9 L of carbon dioxide corresponding to 48.9 g by a proportional formula of 44 g: 22.4 L = 48.9 g: x L; (b) Considering the fermentation temperature of champagne at 15 ° C, it is applied to the ideal gas state equation to apply P (pressure) = 1 atm, V (volume) = xn (moles) = 1.11 (48.9 / 44), R (gas constant) = Inserting 0.082, T (absolute temperature) = 288 (273 + 15), respectively, and obtaining 48.9 g of CO 2 volume V = 26.2 L at 15 ° C and 1 atmosphere; (c) applying about 85% of the fermentation efficiency of the yeast to obtain 22.27 (26.2 X 0.85) L of the actual amount of carbon dioxide produced at 1 atm; (d) 100 g of glucose is added to a 5 L wine column and produced by glucose when fermented in an airtight container of 5.26 liters (the ratio of liquor to liquor volume is approximately 95% for effervescent makgeolli). To obtain the barometric pressure 4.23 (22.27 / 5.26); And (e) adding the barometric pressure generated by the glucose calculated in step (d) with the barometric pressure inside the vessel before fermentation (same as atmospheric pressure) to obtain an expected barometric pressure of 5.23 after fermentation. In other words, 100 g of glucose in 5 liters of liquor is fermented in a 5.26 liter container, and a foamed carbonated liquor of about 5.23 atmospheres similar to champagne can be produced.

According to a preferred embodiment of the present invention, the glucose can be replaced with the sugar contained in the natural juice, the amount can be added during the production of grain wine calculated to be equivalent to 75-150 g of glucose per 5 liters of grain wine .

 According to a preferred embodiment of the present invention, the natural juice is preferably apple, pear, grape, kiwi, lemon, peach, strawberry, orange, pineapple, mango, plum, melon, bokbunja, cherry, coconut, plum, honey and refined It may be obtained from a beetroot and more preferably may be obtained from apples, pears, grapes, bokbunja, plum blue, honey and improved beets, and most preferably may be obtained from apples and pears, but is not limited thereto.

According to a preferred embodiment of the present invention, the amount of natural fruit juice may be selected from the group containing the following fruit species and added differentially (see Table 1).

Species Brix (° Brix) Natural fruit juice added amount (g) Apple 12 750-870 ship 10 930-1060 grape 15 600-720 Bokbunja 8 1180-1310 Plum blue 60 100-220 honey 78 70-180 Improvement 16 560-680

In the present invention, the addition of natural juice and the amount of natural juice added are important. This is because adding natural juice according to the amount of natural fruit added in Table 1 may approach 75-150 g per 5 L of grain wine, which is the optimal amount of glucose added as described above.

According to a preferred embodiment of the present invention, step (a) may further comprise non-fermentable sugars. In the present invention, the non-fermentable sugar may preferably include stevioside, aspartame and xylitol, more preferably may include aspartame and xylitol, and most preferably may include xylitol.

According to a preferred embodiment of the present invention, the addition ratio of the non-fermentable sugar may be preferably 0.001-3%, more preferably 0.005-2.5% and most preferably 0.01-2% but The content can be adjusted by the user's choice without limitation.

According to a preferred embodiment of the present invention, the fermentation temperature during the fermentation may be preferably 1-40 ℃, more preferably 5-20 ℃ and most preferably may be a low temperature of 10-15 ℃.

According to a preferred embodiment of the present invention, the fermentation period during the fermentation may be preferably 1-1000 days, more preferably 1-10 days and most preferably 2-3 days.

According to a preferred embodiment of the present invention, step (a) may further comprise yeast in addition to glucose. In the present invention, the yeast of step (a) may be preferably selected from Saccaromaces cerevisia, Saccaromaces byanus, Saccaromaces uvarum, Saccaromaces pastorianus, Saccaromaces paradoxus, more preferably Saccaromaces cerevisia, Saccaromaces byanus, Saccaromaces uvarum Most preferably Saccaromaces byanus.

According to another aspect of the present invention, the present invention provides a carbonated grain wine produced by the above-described method.

The manufacturing method of the carbonated wine liquor overlaps with the above-described contents, and thus will be omitted in consideration of excessive complexity of the present specification.

According to another aspect of the invention, the invention provides a carbonated grain liquor comprising the following properties:

(a) pH: 3.30-3.70;

(b) acid content: 0.20-0.50%;

(c) amino acid level: 1.40-1.90;

(d) alcohol: 8.0-9.5 v / v,%; And

(e) Carbon dioxide pressure: 4-6 atm.

Since the carbonated grain wine is duplicated with the above description, it will be omitted in consideration of excessive complexity of the present specification.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for producing a carbonated grain liquor comprising the following steps: (i) adding glucose to the grain circumference; And (ii) fermenting the grain circumference to which the glucose of step (iii) is added.

(b) carbonated grain wine of the present invention can improve the sweetness and flavor without losing the aroma and color inherent in traditional grain liquor to improve the soaking, and to improve the taste of dark grains for the younger generation;

(c) by using glucose from natural juices, the beneficial components in natural juices can be incorporated into the carbonated grain wine; And

(d) The effect of caries prevention can be obtained by containing xylitol, especially in non-fermentable sugars.

(e) Because of the low content of insoluble solids, it can be used as a toast, such as champagne, because it does not cause odors or stains on clothes.

1 shows champagne carbonate wine with excellent foamability by adding glucose.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Example  1: Makgeolli circumference manufacturing process

10 kg of rice (Cheolwon Odaemi), improved Nuruk (Korean enzyme, Hwaseong) 300g and 20L of water were prepared. Here, 300 g of the improved Nuruk was stirred at 10-minute intervals with 5.1 L of water and pressed after 30 minutes to prepare 5 L of Water Nuruk. After the preparation, 9g of yeast EC1118 (Saccromaces byanus is used as champagne yeast with excellent low-temperature fermentation, Lalvin) was inoculated and fermented at 25 ° C for 3 days. As a result, alcohol was produced 13%, and 1 kg of starch sugar (high fructose and cheiled sugar) and 3 L of water were added thereto, and then fermented again for 5 days. After the fermentation, alcohol was produced in a total of about 13.5%, and the resultant was compressed to complete the rice wine circumference with no residue.

Alternatively, 10 kg of rice and 200 g of improved Nuruk were added to 20 L of water, and 30 g of baker's yeast was administered, followed by fermentation at 25 ° C. for 6 days to produce about 14% alcohol. Filtration of rice wine could be completed.

Example  2: glucose-added champagne rice wine manufacturing process

Of the two methods, the makgeolli circumference of the prepared method according to the latter was diluted twice, and glucose (crystal glucose, object) was added in the range of 150-225 g per 10 L, and then 3 g of yeast EC1118 was inoculated. After low temperature fermentation at 15 ° C. for 3 days, carbonic acid rice wine with about 2.5 times better foaming power was prepared compared to rice wine treated with less than 150 g of glucose.

Example  3: manufacturing process of champagne rice wine with added natural fruit juice

Distilled makgeolli circumference manufactured by the method described above in Example 1 twice, citric acid (Winekit Korea) 0.1%, stevioside (Stevitene fresh, Daepyeong) 0.01%, xylitol (100% Finnish, Eden Town F & N) B) 1% was added. One of the natural fruit juices consisting of apples, pears, grapes, bokbunja, plum blue, honey, and improved buckwheat group was selected and added together with 100 g / 5 L of glucose. After low temperature fermentation at 15 ℃ for 3 days, carbonated rice wine with natural juice was prepared.

Example  4 : Non-fermentable  Sugar-added Champagne Rice Wine Manufacturing Process

Regardless of the method described in Example 1 above, 5 L of makgeolli prepared and 5 L of warm water were prepared, and 200 g of glucose was added at 15 ° C. Next, one of the non-fermentable sugars consisting of stevioside, aspartame (Greeksweet, Pacific) and xylitol groups was selected to fill the flip-top disease to 95%. It was fermented by lying down at 10 ° C. for 2 days and aged at 4 ° C. to obtain carbonated rice wine with improved palatability.

Experimental Example  1: Carbonated Rice Wine with Addition of Glucose and Yeast Foaming force  Alcohol rating

In order to examine the effects of glucose and yeast (EC1118) treatment on the foaming properties of makgeolli, four experimental groups with different conditions were prepared and compared with one control group without any treatment with glucose and yeast. First, 10 L of makgeolli was prepared, and the control group A was free of glucose and yeast. Two of the experimental groups were treated with 108 g of glucose, and one (B) was not treated with yeast and the other (C) was treated with yeast. . In addition, the remaining two experimental groups were added with 217 g of glucose, one (D) was treated with yeast and the other (E) was treated with yeast. After low temperature fermentation at 15 ° C. for 3 days, effervescent strength and alcohol content were evaluated.

Effervescent strength and alcohol content evaluation results glucose No additives 108 g / 10 L 217 g / 10 L leaven
(EC1118) No treatment No treatment process No treatment process division A B C D E Firing force One 2 2 5 5 Alcohol
(v / v,%) 8.3 8.7 9.0 9.2 9.2

As can be seen from the result table, in the experimental groups B and C to which 108 g of glucose was added, the alcohol content was high when the yeast was treated depending on whether yeast was treated, but the experimental group to which 217 g of glucose was added was treated in yeast. With or without foaming power and alcohol content was the same. This could be interpreted as the result that the role of glucose is more pronounced than the role of yeast above a certain amount. In the foaming power of the experiment, the resultant values are relative strengths of 1 to 5 (5 (very strong), 4 (strong) depending on the strength) based on the foaming power of the control group A without adding both glucose and yeast, 3 (usually), 2 (weak), 1 (none)). As a result of evaluating the effervescent strength and alcohol content according to the addition of glucose and yeast, when the amount of glucose added per 10 liters of rice wine was 108 g, the foamability was weak and the foaming power was very strong when 217 g was added. The glucose added to this was determined to be less than 217 g of glucose per 10 liters of rice wine.

Experimental Example  2: carbonated rice wine according to glucose throughput Firing force

A palatability test was conducted to determine the appropriate amount of glucose added. In more detail, the glucose added per 2 L of rice wine is divided into 0 g, 15 g, 30 g, 45 g, 60 g, and 75 g, and the pH, total acidity, amino acidity, and effervescent properties are respectively investigated. The selection ratio was analyzed.

Property investigation result according to the amount of glucose added Glucose added amount
(g / 2L) pH Total
(%) Amino acid degree Firing force Purity
(Selection ratio,%) 0g 3.59 0.29 1.82 One 14.3 15g 3.58 0.41 1.75 2 28.6 30g 3.55 0.38 1.76 3 42.9 45g 3.53 0.42 1.68 4 42.9 60g 3.47 0.44 1.63 5 42.9 75g 3.54 0.44 1.56 5 28.6

Experimental results show that adding 45 g of glucose to 2 liters of rice wine has the most suitable foaming power as carbonic rice wine and has high preference. On the other hand, even when the amount of glucose added was 75 g and 150 g, the palatability was high, and it was judged that the amount of glucose suitable for carbonated rice wine was 30-60 g per 2 liter of rice wine, that is, 75-150 g per 5 liter.

Experimental Example  3: Quality Characteristics of Carbonated Rice Wine with Addition of Natural Fruit Juice

Following the foaming test by the addition of glucose, an experiment was conducted to improve the force of makgeolli using glucose of natural fruit juice, and at the same time, the preference according to the fruit species was investigated. First, we investigated the amount of fruit juice that can give 5-6 atmospheres of foaming power in apples, pears, grapes, bokbunja, plum wine, honey, and improved buckwheat, respectively. Addition gave low temperature fermentation at 15 ° C. for 3 days.

Suitable amount of natural fruit juice to produce 5-6 atmospheres of foaming power (5 liters of rice wine) Species Brix (° Brix) Natural fruit juice added amount (g) Apple 12 833 ship 10 1000 grape 15 667 Bokbunja 8 1250 Plum blue 60 167 honey 78 128 Improvement 16 625

Characteristic analysis result by each species Juice added pH Total
(%) Amino acid degree Alcohol
(%, v / v) Whirling
(ppm) Purity
(Selection ratio,%) Apple 3.70 0.32 1.01 6.1 96.6 42.8 ship 3.75 0.40 1.35 8.2 104.8 42.8 grape 3.51 0.42 1.17 6.8 128.2 14.3 Bokbunja 3.63 0.59 1.74 6.1 125.4 28.6 Plum blue 3.47 0.52 1.09 6.1 106.8 14.3 honey 3.45 0.37 1.17 6.9 105.4 28.6 Improvement 3.08 0.40 1.28 7.7 126.4 28.6

Results According to Table 4, it can be seen that the addition amount varies depending on the sugar content of each fruit species. As a result of analyzing the characteristics by administering each of the calculated amounts of additives, apples and pears showed the highest preference for carbonated rice wine in natural juice.

Experimental Example  4: to sweeten the carbonated rice wine Non-fermentable  Symbol characteristics by type

In addition to the addition of glucose to improve the effervescent properties, experiments were conducted to investigate the preference characteristics of each sugar type by adding non-fermentable sugars which could further improve the sweetness and flavor of makgeolli. Normally, non-fermentable sugars have no effect on fermentation, that is, yeast is not used in fermentation. The sugars used in this experiment were stevioside, aspartame, and xylitol, and the experimental group added with stevioside and xylitol together with the experimental group added with aspartame and xylitol were added at the ratios shown in Table 6 below. Was evaluated.

 Test processing contents by type division Stevioside Aspartame Xylitol Stevioside + Xylitol Aspartame
+ Xylitol Addition ratio
(%) 0.02% 0.01% 2% 0.01% + 1% 0.005% + 1% Addition amount
(g / 2 liters) 0.40 g 0.20 g 40.0 g 0.20g + 20.0g 0.10g + 20.0g

 Selection ratio result for the strong bitterness division Stevioside Aspartame Xylitol Stevioside + Xylitol Aspartame
+ Xylitol Purity
(Selection ratio,%) 66.7 33.3 22.2 55.6 22.2

Palatability evaluation division Stevioside Aspartame Xylitol Stevioside + Xylitol Aspartame
+ Xylitol Purity
(Selection ratio,%) 11.1 44.4 66.7 22.2 55.6

As can be seen from Table 7, when stevioside was added only, the ratio of the strongest bitter taste was high. On the contrary, when xylitol was added, the bitter taste was the weakest, and when xylitol was added together, the bitter taste was less felt than when only aspartame was added. In addition, in the evaluation of palatability for the good taste, the selection ratio was highest when xylitol was added, and aspartame and xylitol were added next. As a result, the most suitable non-fermentable sugar that improves palatability by enhancing sweetness and flavor in champagne makgeolli was obtained as xylitol.

Claims (17)

A carbonated grain liquor manufacturing method comprising the following steps:
(a) alcohol fermentation of cereal grains, and then adding starch sugar and water to further ferment grain wine column;
(b) adding 75-150 g of glucose per 5 liters of grain circumference to the grain circumference of step (a); And
(c) low-temperature fermentation of the wine columnar to which the glucose of step (b) is added at 10-15 ° C. for 2-3 days.
The method of claim 1, wherein the circumference of the grain wine of step (a) is makgeolli or copper copper.
delete delete The method of claim 1, wherein the glucose is added to the natural juices, characterized in that 20-60% of the glucose in the glucose to cover the glucose contained in the natural juices.
The method of claim 5, wherein the natural juice is obtained from one or more selected from the group consisting of apples, pears, grapes, bokbunja, plum blue, honey and improved beets.
7. The method of claim 6, wherein the amount of natural juice is selected from the group comprising the following fruit species and is added differentially.
Fruit sugar content (° Brix) natural fruit juice added (g / 5 L)
(a) Apple 12 750-870
(b) 10 times 930-1060
(c) grapes 15 600-720
(d) Bokbunja 8 1180-1310
(e) Plum Office 60 100-220
(f) honey 78 70-180
(g) Improved ridge 16 560-680
The method of claim 1, wherein step (b) comprises additionally adding non-fermentable sugars.
The method of claim 8, wherein the non-fermentable sugar is at least one member selected from the group consisting of steviosides, aspartame and xylitol.
10. The method of claim 9, wherein the addition ratio of the non-fermentable sugar is 0.001-3%.
delete delete 2. The method of claim 1, wherein step (b) further comprises adding yeast in addition to glucose.
The method of claim 13, wherein the yeast is selected from the group comprising Saccaromaces cerevisia, Saccaromaces byanus, Saccaromaces uvarum, Saccaromaces pastorianus, Saccaromaces paradoxus .
15. The method of claim 14, wherein said yeast is Saccaromaces byanus .
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