TW202045707A - Fermented alcoholic beverage, method for producing red fermented alcoholic beverage, and method for changing color of fermented alcoholic beverage - Google Patents

Abstract

The present invention relates to a fermented alcoholic beverage comprising a blue anthocyanin-containing plant raw material as an ingredient.

Description

Method for producing fermented alcoholic beverage, red fermented alcoholic beverage, and method for changing the color of fermented alcoholic beverage

The present invention relates to a method for producing fermented alcoholic beverages, red fermented alcoholic beverages, and a method for changing the color of fermented alcoholic beverages.

Malt fermented beverages containing red fruit juice are known to produce off flavors caused by diacetate. The malt fermented beverages containing red fruit juice are made of red fruit juice and anthocyanin. Malt is used as a raw material. Patent Document 1 describes that this invention can provide a red-based fruit juice-containing malt fermented beverage. The malt fermented beverage suppresses tasting by adjusting the content of diacetin in the malt fermented beverage to less than 0.06 ppm. It becomes aromatic, mellow and has a cooling sensation. [Prior Technical Literature] (Patent Document)

Patent Document 1: JP 2016-96760 A.

[The problem to be solved by the invention] However, in the technique of Patent Document 1, in order to adjust the content of diacetyl to less than 0.06 ppm, it is necessary to add fruit juice during the fermentation step, so it is difficult to implement it in terms of manufacturing equipment.

The present invention was completed in view of the above-mentioned problems, and its object is to provide a fermented alcoholic beverage that has an excellent flavor even if it contains anthocyanins. [Technical means to solve the problem]

One aspect of the present invention relates to a fermented alcoholic beverage, which contains plant raw materials as raw materials, and the plant raw materials contain blue anthocyanins.

In one embodiment, the plant material containing blue anthocyanins includes at least one selected from the group consisting of butterfly pea, cornflower, and blue mallow. 1 kind.

In one embodiment, the plant material containing blue anthocyanin may be butterfly pea material.

The above-mentioned fermented alcoholic beverage contains plant raw materials containing blue anthocyanins as raw materials, so even if it contains anthocyanins, its aroma is excellent (especially, it can enhance the refreshing taste and suppress the immature smell) .

In an embodiment, the content of anthocyanins in the fermented alcoholic beverage may be 1.0 ppm or more compared to the total amount of the fermented alcoholic beverage. Thereby, the color development of the fermented alcoholic beverage is excellent.

In an embodiment, compared to the total amount of fermented alcoholic beverages, the diacetyl content of fermented alcoholic beverages may be 0.2 ppm or less. Thereby, the green taste of fermented alcoholic beverages can be further suppressed.

In an embodiment, the a* value of the fermented alcoholic beverage may be +7.0 or less.

In an embodiment, the b* value of the fermented alcoholic beverage may be +2.0 or less.

In one aspect, the pH value of the fermented alcoholic beverage may be 3.2 or higher. Thus, it can become a fermented alcoholic beverage whose color is blue or purple, and by lowering the pH value, its color will change to red.

Another aspect of the present invention relates to a method for manufacturing a red fermented alcoholic beverage, the method includes the step of adding an acidulant to the fermented alcoholic beverage.

Another aspect of the present invention relates to a method for changing the color of a fermented alcoholic beverage, the method includes the following steps: by adding an acidulant to the fermented alcoholic beverage, the color of the fermented alcoholic beverage is changed from blue or Purple changes to red. [Effects of the invention]

According to the present invention, it is possible to provide a fermented alcoholic beverage which has an excellent flavor even if it contains anthocyanins.

Hereinafter, a mode for implementing the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

In this specification, ppm means mg (milligram)/L (liter).

(Fermented alcoholic beverages) The fermented alcoholic beverage in this embodiment contains a plant raw material as a raw material, and the plant raw material contains blue anthocyanins.

In the present specification, the term “fermented alcoholic beverage” means: a beverage prepared by fermentation with yeast or the like, the alcohol content (concentration) of which is 1 v/v% or more.

The alcohol content of the fermented alcoholic beverage may be, for example, 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, 4 v/v% or more, or 5 v/v% or more. In addition, the alcohol content of the fermented alcoholic beverage can be, 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, 5v/v% or less, 4v/v% or less, or 3v/v% or less.

The fermented alcoholic beverage in this embodiment may be, for example, beer flavored beverages, fruit wine flavored beverages, and the like.

In the present specification, the term "beer-flavored beverage" means a beverage that can exhibit the flavor, aroma, and color of beer, and gives the drinker the sensation of drinking beer. As a beer-flavored beverage, for example, it may be classified into the following categories in the Japanese National Liquor Tax Act (as of April 1, Heisei 30 (2018)): beer, sparkling wine, other brewed alcohol, sweet sake or distilled alcohol ( spirits).

In this specification, the so-called wine-flavored beverage means a beverage that can exhibit the flavor, aroma, and color of fruit wine, and gives the drinker a feeling like drinking fruit wine when drinking. As a fruit wine-flavored beverage, for example, it may be classified into the following categories in the Japanese National Liquor Tax Law (as of April 1, Heisei 30 (2018)): fruit wine, other brewed wine, distilled wine, sweet fruit wine, Sweet wine or other alcoholic beverages.

The fermented alcoholic beverage in this embodiment contains a plant raw material as a raw material, and the plant raw material contains blue anthocyanins. The so-called plant material containing blue anthocyanin means: plant powder containing blue anthocyanin or plant extract containing blue anthocyanin.

The plant powder containing blue anthocyanin may be obtained by drying the flower of a plant containing blue anthocyanin and then making it into a powder. The plant extract containing blue anthocyanin may be obtained by extracting the leaves, branches, roots, flowers, etc. of plants containing blue anthocyanin using water, hot water, ethanol, methanol, etc., for example.

The plant material containing blue anthocyanins may include, for example, at least one selected from the group consisting of butterfly pea materials, cornflower materials and blue mallow materials, and preferably includes butterfly pea materials. That is, the plant containing blue anthocyanins may include at least one selected from the group consisting of butterfly pea, cornflower, and blue mallow, and preferably includes butterfly pea.

Butterfly pea is a kind of legume, which is also called blue bean ( Clitoria ternatea L.). Butterfly pea contains anthocyanin as a pigment component.

Cornflower is a plant of the Compositae family, which is also known as blue hibiscus (Centaurea, scientific name Centaurea cyanus ). The flower of cornflower contains anthocyanin as a pigment component.

Blue mallow is a plant of the Malvaceae family, which is also known as Malva sylvestris (scientific name Malva sylvestris ). The flowers of blue mallow contain anthocyanins as pigments.

In this specification, the term anthocyanidin refers to a glycoside having an anthocyanidin as a glycosyl group and a sugar or sugar chain bonded thereto. Specific examples of anthocyanins include glycosides in which sugars or sugar chains such as glucose and rutin are bonded to the following anthocyanins: pelargonidin, cyanidin, Delphinidin, aurantinidin, luteolinidin, peonidin, malvidin, petunidin, europinidin, Rosinidin, ternatin, cyanidin 3-sambubioside (another name: xylosylglucoside) and so on. Anthocyanins are fermented by yeast to produce diacetin, so the amount of diacetin in fermented alcoholic beverages can be increased by using raw materials containing anthocyanins.

The content of anthocyanins relative to the total amount of fermented alcoholic beverages can be, for example, 0.1 ppm or more, 0.2 ppm or more, 0.5 ppm or more, 1.0 ppm or more, or 1.5 ppm or more. From the viewpoint of color development, it is preferably 2.0 ppm or more Or more than 2.5ppm. In addition, the content of anthocyanins relative to the total amount of fermented alcoholic beverages may be, for example, 8.0 ppm or less, 7.0 ppm or less, 6.0 ppm or less, 5.0 ppm or less, 4.0 ppm or less, or 3.0 ppm or less. The content of anthocyanins can be adjusted, for example, by adjusting the amount of blue anthocyanin-containing plant materials prepared as a raw material.

The content of anthocyanins can be determined in accordance with the bilberry extract food quality specification standards (revised on March 6, Heisei 21 (2009)) Appendix 2 of the bilberry extract quantitative test method (Japan consortium) Health and Nutrition Food Association) to carry out the determination.

Relative to the total amount of fermented alcoholic beverages, the content of diacetyl can be, for example, 0.4 ppm or less, 0.2 ppm or less, 0.1 ppm or less, 0.09 ppm or less, 0.08 ppm or less, 0.07 ppm or less, 0.06 ppm or less, or 0.05 ppm or less. From the viewpoint of, it is preferably 0.04 ppm or less, 0.035 ppm or less, 0.03 ppm or less, 0.025 ppm or less, or 0.02 ppm or less. In addition, the content of diacetyl relative to the total amount of fermented alcoholic beverages may be, for example, 0.001 ppm or more, 0.002 ppm or more, 0.005 ppm or more, 0.01 ppm or more, or 0.02 ppm or more. The content of diacetin can be adjusted, for example, by adjusting the amount of the blue anthocyanin-containing plant material prepared as the raw material.

The content of double acetyl can be based on the revised BCOJ Beer Analysis Method (issued by the Japanese Brewing Association, edited by the International Technical Committee (Analysis Committee) of the Brewery Association, and revised in 2013) of "8.16.2 Double Acetate". Measured by the method described in "Gas Chromatography".

The L* value of the fermented alcoholic beverage may be 98 or less, 96 or less, 94 or less, 92 or less, 90 or less, 88 or less, 86 or less, 84 or less, 82 or less, 80 or less, or 78 or less, for example. In addition, the L* value of the fermented alcoholic beverage may be 60 or more, 65 or more, 70 or more, 75 or more, or 80 or more, for example. The L* value is a lightness index in the L*a*b* (L star, a star, b star) color system, and is expressed as a value ranging from 0 (black direction) to 100 (white direction). The L*a*b* color system is the color system specified by the International Commission on Illumination (CIE).

The a* value of the fermented alcohol may be, for example, +20.0 or less, +15.0 or less, +10.0 or less, +9.0 or less, or +8.0 or less. From the viewpoint of the appearance of blue or purple, it is preferably +7.0 or less, +6.0 or less, +5.0 or less, +4.0 or less, +3.0 or less, +2.0 or less, +1.0 or less, or +0.5 or less. In addition, the a* value of the fermented alcohol may be, for example, -3.0 or more, -2.0 or more, or -1.0 or more. From the viewpoint of redness, it is preferably +0.0 or more, +0.5 or more, or +1.0 or more. , +2.0 or more, +3.0 or more, +4.0 or more, +5.0 or more or +10.0 or more. The a* value is the chromaticity (hue and chroma) index in the L*a*b* (L star, a star, b star) color system, and it is -60 (green direction) to +60 (red direction) The value of the range.

The b* value of the fermented alcohol can be, for example, +10.0 or less, +5.0 or less, or +3.0 or less. From the viewpoint of showing blue or purple, it is preferably +2.0 or less, +1.5 or less, +1.0 or less, +0.5 or less, 0.0 or less, -1.0 or less, -2.0 or less, -3.0 or less, -4.0 or less, -5.0 or less, or -6.0 or less. In addition, the b* value of fermented alcohol may be, for example, -10.0 or higher, -9.0 or higher, -8.0 or higher, or -7.0 or higher. From the viewpoint of redness, it is preferably -6.0 or higher, -4.0 or higher, -2.0 Above, above 0.0, above +0.5, above +1.0, or above +2.0. The b* value is the chromaticity (hue and chroma) index in the L*a*b* (L star, a star, b star) color system, and it is -60 (blue direction) to +60 (yellow direction) The value of the range.

The pH of the fermented alcohol may be 2.4 or higher, 2.6 or higher, or 2.8 or higher, for example, and it is preferably 3.0 or higher or 3.2 or higher from the standpoint of flavor and blue or purple appearance. In addition, the pH of the fermented alcohol may be 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, or 3.4 or less, and it is preferably 3.3 or less, 3.2 or less, or 3.1 or less from the viewpoint of fragrance and redness. . That is, the color of the fermented alcoholic beverage in this embodiment can be changed within the range of pH 3.0 or more and 3.3 or less. The pH value can be adjusted, for example, by adjusting the type and amount of acidulant used.

The fermented alcoholic beverage in this embodiment contains a plant raw material as a raw material, and the plant raw material contains blue anthocyanins.

The fermented alcoholic beverage in this embodiment may contain wheat raw materials as raw materials, or may not contain wheat raw materials as raw materials. The wheat raw material in this specification means wheat or processed wheat products. Examples of wheat include barley, wheat, rye, wild oats, oats, coix, and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. The wheat extract can be obtained by extracting the wheat extract components containing sugar and nitrogen components from wheat. Malt can be obtained by germinating wheat. Malt extract can be obtained by extracting extract components containing sugar and nitrogen components from malt.

As the malt, for example, light-colored malt and dark-colored malt can be used. Light-colored malt is a lighter-colored malt, which can be produced in such a way that the temperature rise of roasting is controlled at about 80°C when malt is manufactured from wheat without causing the malt to be burnt. The so-called dark malt is a malt whose color ranges from dark brown to black. It can be roasted or roasted when the malt is manufactured from wheat at a higher temperature (for example, about 120°C), so that the malt is It is made by fried coke. Examples of dark malt include caramel malt, crystal malt, black malt, chocolate malt, coffee malt, and the like.

The ratio of malt in the raw material is not particularly limited. For example, it can be 10% by weight or more, 25% by weight or more, 50% by weight or more, 66% by weight or more, 90% by weight or more, 95% by weight or more, or 99% by weight or more. , 99.9% by weight or more or 99.99% by weight or more. In addition, the ratio of malt in the raw material may be less than 100% by weight, 66% by weight or less, or less than 50% by weight, for example.

The ratio of the dark malt in the malt is preferably 1.0% by weight or less, 0.5% by weight or less, and 0.3% by weight or less based on the total amount of malt from the viewpoint of showing beautiful blue or purple. , 0.2% by weight or less, 0.1% by weight or less, 0.01% by weight or less or 0% by weight (not used).

As raw materials for fermented alcoholic beverages, side raw materials can be used as raw materials other than wheat raw materials and plant raw materials containing blue anthocyanins. Examples of auxiliary materials include starch materials such as corn, corn starch, corn grits, rice, and sorghum; and carbohydrate materials such as liquid sugar and granulated sugar. Furthermore, as raw materials for fermented alcoholic beverages, fruits and spices (not including plant materials containing blue anthocyanins) can be included. The fruits and spices are the order described in Article 3, No. 12B of the Japanese National Liquor Tax Law Those regulated in the middle. When these raw materials are contained, the content of the aforementioned fruits and spices is preferably less than 5 parts by weight relative to 100 parts by weight of malt.

The fermented alcoholic beverage in this embodiment may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, hop extracts, and also include Rho-iso-αacids, hexahydroiso-α-acids, tetrahydroiso-α-acids, isomers Processed hop products such as chemical hop extract.

The fermented alcoholic beverage in this embodiment may contain protein decomposition products as a raw material. The protein degradation product may be a protein degradation product derived from animals or plants. Protein degradation products can be obtained by hydrolysis of proteins (for example, hydrolysis by acids, enzymes, etc.). Examples of protein degradation products include wheat protein degradation products, soybean protein degradation products, corn protein degradation products, milk protein degradation products, and pea protein degradation products. Protein degradation products include peptides, proteins, amino acids, etc. A protein degradation product may be used individually by 1 type, and may be used in combination of 2 or more types.

The fermented alcoholic beverage in this embodiment may contain additives normally formulated in beverages, and the additives are acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavors, salts, and the like. Examples of acidulants include citric acid (including citric anhydride), lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid, and the like. Examples of colorants include caramel color, crocetin, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, potassium acesulfame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, Stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. These additives can be used individually by 1 type or in combination of 2 or more types.

The fermented alcoholic beverage in this embodiment may or may not contain fruit juice.

The bitterness value (BU, bitterness units) of the fermented alcoholic beverage in this embodiment can be, for example, 1-50, and can be 40.0 or less, 30.0 or less, 20.0 or less, 10.0 or less, less than 5.0, 4.5 or less, 4.0 or less, 3.5 Below, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less or 0, and can be 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 5.0 or more, 10.0 or more, 20.0 the above.

The bitterness value, for example, can be based on the revised BCOJ Beer Analysis Method (issued by the Brewing Association of Japan, edited by the International Technical Committee (Analysis Committee) of Beer Brewing Association, revised in 2013) of "8.15 Bitterness Value" The method to determine. The bitterness value, for example, can adjust the kind of raw material and the amount of use, and can be set suitably in the said range.

The fermented alcoholic beverage in this embodiment may be non-foaming or foaming. Here, the so-called non-foaming property means that the air pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and the so-called foaming property means that the air pressure at 20° C. is 0.049 MPa (0.5 kg/cm ² ). cm ² ) or more. When making foamability, the upper limit of the air pressure can be set to about 0.294 MPa (3.0 kg/cm ² ).

The fermented alcoholic beverage in this embodiment can be filled in a container and provided. The container may be one that can be sealed, and a can container or barrel container made of metal (aluminum or stainless steel, etc.) can be applied. Moreover, glass containers, PET bottle containers, paper containers, bag containers, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. Furthermore, since it can completely block gas, moisture, and light, and can maintain stable quality at room temperature for a long time, it is preferable to use a metal container.

The manufacturing method in one embodiment can be manufactured in accordance with a commonly used method, except for the step of blending the blue anthocyanin-containing plant material in the raw material. The production method in this embodiment includes, for example, a preliminary step and a fermentation step.

The preliminary step uses raw materials and preliminary water (water used in the preliminary step) to obtain the pre-fermentation liquid. That is, the preliminary step is a step of preparing the pre-fermentation liquid used for fermentation. The preparatory step may sequentially include: a boiling step, which boils the sugar-containing liquid; a removal step, which removes solid components in the raw material liquid; and a cooling step, which cools the raw material liquid.

In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (boiling sugar-containing liquid). The so-called sugar-containing liquid contains components that can be supplied with yeast for alcohol fermentation. Examples of sugar-containing liquids include wort and syrup. The so-called wort is a liquid obtained by saccharifying the above-mentioned wheat raw materials, and is an unfermented liquid. For example, it can be obtained through the following steps: a mixing step, which mixes the above-mentioned wheat raw materials and other raw materials with water; a step of obtaining a saccharification liquid, which saccharifies a liquid containing raw materials and water by a common method to obtain a saccharification liquid ; And, the filtration step, which filters the saccharification liquid.

In the boiling step, hops may be added to the raw material liquid (sugar-containing liquid). As the added hops, for example, dry hops, hop pellets, and hop extracts can be used. Hops may also be processed products of hops such as dihydroisoα-acid, hexahydroisoα-acid, tetrahydroisoα-acid, isomerized hop extract.

In the boiling step, the time (boiling time) for boiling the sugar-containing liquid is preferably 90 minutes or less, 80 minutes or less, 70 minutes or less, 60 minutes or less from the viewpoint of beautiful blue or purple. Less than 50 minutes, less than 40 minutes, or less than 30 minutes.

In the removal step, the solid content in the liquid after boiling is removed to obtain a refined liquid. The removal step can be carried out, for example, by precipitating insoluble solid components contained in the boiling liquid. Examples of solid components include: thermosets generated by the boiling step; hop residues when hops are added in the boiling step. The removal step can be performed in a vortex tank. In the cooling step, the refined liquid is cooled to a temperature at which the yeast can be fermented to obtain a pre-fermentation liquid.

In the fermentation step, the pre-fermentation liquid is fermented by yeast to obtain the post-fermentation liquid. In the fermentation step, yeast is added to perform alcohol fermentation. More specifically, by inoculating yeast into the pre-fermentation liquid to ferment, the post-fermentation liquid is obtained, and the post-fermentation liquid contains alcohol produced by the yeast.

The manufacturing method in this 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 solid components, yeast, etc. can be removed from the post-fermentation liquid.

In the manufacturing method in this embodiment, as other post-fermentation steps, the following steps can be carried out: heating (sterilization) of the post-fermentation liquid (or the post-fermentation liquid after the filtration step); various additives (for example: colorants, antiseptics) The addition of oxidants, acidulants, bittering agents, spices); the addition of alcohol; carbonation, etc. As the alcohol added in the post-fermentation step, for example, distilled liquor can be used.

The plant raw materials containing blue anthocyanins are preferably formulated before or during fermentation. The plant raw materials containing blue anthocyanins can be prepared by mixing with other raw materials in the preliminary step, or by adding the raw material liquid (sugar-containing liquid) before the boiling step, or by It is added during boiling or after boiling to prepare. Furthermore, as a plant material containing blue anthocyanin, when a plant extract containing blue anthocyanin is used, as a preferred aspect, it is not only formulated before or during fermentation, but can also be exemplified in fermentation After deployment.

The blending amount of the plant raw materials containing blue anthocyanins, based on the total amount of the raw material liquid (preferably the entire liquid for fermentation), can be 0.001 kg/kL or more or 0.01 kg/kL or more. From a viewpoint, it is preferably 0.1 kg/kL or more, 0.2 kg/kL or more, 0.3 kg/kL or more, or 0.4 kg/kL or more. In addition, the blending amount of the plant raw material containing blue anthocyanins, based on the total amount of the raw material liquid (preferably all liquid for fermentation), may be 10kg/kL or less, 8.0kg/kL or less, 6.0kg/kL or less. kL or less, 4.0kg/kL or less, 2.0kg/kL or less, 1.5kg/kL or less, or 1.2kg/kL or less.

(Method of manufacturing fermented alcoholic beverages) The method for producing a red fermented alcoholic beverage in this embodiment includes the step of adding an acidulant to the above-mentioned fermented alcoholic beverage.

The fermented alcoholic beverage used to manufacture the red fermented alcoholic beverage is preferably a blue or purple fermented alcoholic beverage. The pH value of the blue or purple fermented alcoholic beverage is preferably 3.2 or higher, 3.3 or higher, 3.4 or higher, 3.6 or higher, 3.8 or higher, 4.0 or higher or 4.2 or higher from the viewpoint of showing blue or purple color. In addition, the pH of the blue or purple fermented alcoholic beverage may be 5.0 or lower or 4.5 or lower, for example. The pH value can be adjusted, for example, by adjusting the type and amount of acidulant used.

The pH of the red fermented alcoholic beverage may be 3.5 or less or 3.4 or less, for example, and from the viewpoint of redness, it is preferably 3.3 or less, 3.2 or less, or 3.1 or less. In addition, the pH of the red fermented alcoholic beverage may be 2.0 or higher or 2.5 or higher, for example. The pH value can be adjusted, for example, by adjusting the type and amount of acidulant used.

The pH value and color of fermented alcoholic beverages can be adjusted by the following methods: making them contain plant materials containing blue anthocyanins as raw materials, or adjusting the blending amount of plant materials containing blue anthocyanins; and/ Or, make fermented alcoholic beverages contain acidulants, or adjust the content of acidulants. The plant material containing blue anthocyanin can be applied in the same aspect as described in the above-mentioned fermented alcoholic beverage.

Examples of acidulants include citric acid (including citric anhydride), lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid, and the like. The acidulant may be, for example, citrus juice containing the acidulant. Examples of citrus juices include lemon juice, grapefruit juice, orange juice, and the like.

Furthermore, the so-called blue or violet is, for example, the color of light mainly having a wavelength in the wavelength band of 400 nm or more and 500 nm or less; the so-called red, for example, is the color of light mainly having the wavelength in the wavelength band of 600 nm or more and 800 nm. The color of the wavelength of light.

(Method of changing the color of fermented alcoholic beverages) The method of changing the color of a fermented alcoholic beverage in this embodiment includes the step of adding an acidulant to the fermented alcoholic beverage to change the color of the fermented alcoholic beverage from blue or purple to red.

The fermented alcoholic beverage used to change the color of the fermented alcoholic beverage is preferably a blue fermented alcoholic beverage. The blue or purple fermented alcoholic beverage and the fermented alcoholic beverage (red fermented alcoholic beverage) changed to red can be applied in the same manner as explained in the above-mentioned fermented alcoholic beverage production method.

The pH value and color of fermented alcoholic beverages can be adjusted by the following methods: making them contain plant materials containing blue anthocyanins as raw materials, or adjusting the blending amount of plant materials containing blue anthocyanins; and/ Or, make fermented alcoholic beverages contain acidulants, or adjust the content of acidulants. The plant raw materials and acidulants containing blue anthocyanins can be applied in the same manner as described in the above-mentioned method for producing fermented alcoholic beverages. [Example]

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: Preparation and analysis of fermented alcoholic beverages] The fermented alcoholic beverages of Examples 1-1 and 2-1 were prepared using hops, pea protein (0.001% by weight or less with respect to the raw materials) and the raw materials shown in Table 1. In addition, the malt used as a raw material does not use dark malt but only light malt.

[Table 1] Example 1-1 2-1 raw material Light color malt [% by weight relative to raw material] About 50 About 50 Sugars [% by weight relative to raw materials] About 50 About 50 Butterfly beans [relative to kg/kL of wort] 0.4 1.2 DA[ppm] 0.01 0.02 Lightness L*value 87.2 77.1 Chroma a*value －0.6 －1.2 b*value 1.2 -8.7 anthocyanin Wort [ppm] 2.7 5.1 Drink [ppm] 2.5 2.8

Using butterfly pea raw materials as raw materials, the following methods are used to prepare fermented alcoholic beverages. First, malt and pea protein are mixed with water, and then saccharified by the usual method to obtain wort (saccharification liquid) (saccharification step). Liquid sugar is added to the saccharification liquid, and after the wort is filtered (wort filtration step), the wort is heated to boil for 60 minutes (boiling step). In the boiling step, hops and butterfly pea protein materials are added to the wort. For the wort (hot wort) after the boiling step, removal of insoluble substances due to precipitation (standstill step), cooling (cooling step), etc. are performed to obtain cold wort (pre-fermentation liquid). Then, yeast (saccharomyces cerevisiae) is added to the cold wort and fermented to obtain a fermented liquid (fermentation step). Carry out wine storage to age the fermented liquid. The liquor after storage (liquor storage) was filtered to obtain the fermented alcoholic beverages of Examples 1-1 and 2-1.

<Component Analysis> Determine the content of diacetin in fermented alcoholic beverages. The results are shown in Table 1. Furthermore, DA in Table 1 means double acetone.

〈Color Analysis〉 The color of each fermented alcoholic beverage was measured using SPECTROPHOTOMETER CM-3600d (manufactured by Konica Minolta Co., Ltd.) for its L* value, a* value, and b* value. The results are shown in Table 1.

Fermented alcoholic beverages containing butterfly pea raw materials as raw materials (Examples 1-1 and 2-1) had less diacetin than anthocyanins.

[Test Example 2: Preparation, analysis and evaluation of fermented alcoholic beverages] The fermented alcoholic beverage of Example 1-1 was diluted 2-fold to obtain the fermented alcoholic beverage of Example 3-1. A citric acid solution (10 g/100 mL, citric anhydride) as an acidulant was added to the fermented alcoholic beverage of Example 3-1 to obtain the fermented alcoholic beverage of Examples 3-2 to 3-8. The pH value of each fermented alcoholic beverage was measured. The results are shown in Table 2.

[Table 2] Example 3-1 3-2 3-3 3-4 3-5 3-6 3-7 3-8 Raw material of butterfly pea [kg/kL relative to wort] 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 pH value 3.80 3.6 3.3 3.1 3 2.9 2.8 2.5 DA[ppm] 0.005 0.005 0.005 0.005 0.005 0.005 0.005 0.005 Lightness L*value 93.2 93.2 93.4 93.5 93.6 93.7 93.7 93.9 Chroma a*value -0.8 -0.1 0.9 1.8 2.1 2.7 3.0 4.2 b*value 0.0 0.2 0.6 1.0 1.1 1.4 1.6 2.2 Start with red - - 3 1 - - - - When the color changes clearly - - 4 1 1 - - 2

Regarding the fermented alcoholic beverages of Examples 3-1 to 3-8, component analysis and color analysis were performed in the same manner as in Test Example 1. The results are shown in Table 2.

<Color evaluation by visual inspection> The color of the fermented alcoholic beverages of Comparative Examples 3-1 to 3-8 was evaluated by visual observation for the case where the color started to be reddish and the case where the color had clearly changed. The color evaluation is carried out by 4 qualified appraisers who have been screened out.

Each appraiser visually confirmed the color of each fermented alcoholic beverage in order of Examples 3-1 to 3-8. Each appraiser selects one beverage that feels the color of the fermented alcoholic beverage starts to turn red. In addition, each appraiser selects two beverages whose color has clearly changed compared to the previously selected beverage. The total of each appraiser is calculated and used as the evaluation score. The results are shown in Table 2.

A fermented alcoholic beverage containing butterfly pea as a raw material at a ratio of 0.2 kg/kL relative to the wort, when an acidulant is added, shows that the color will change. When the pH is below 3.3, the color will start to become reddish, and the color will change clearly.

[Test Example 3: Preparation and evaluation of fermented alcoholic beverages] A citric acid solution (10 g/100 mL, citric anhydride) as an acidulant was added to the fermented alcoholic beverage of Example 1-1 to obtain the fermented alcoholic beverage of Examples 1-2 to 1-8. The pH value of each fermented alcoholic beverage was measured. The results are shown in Table 3.

[table 3] Example 1-1 1-2 1-3 1-4 1-5 1-6 1-7 1-8 Raw material of butterfly pea [kg/kL relative to wort] 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 pH value 4.0 3.6 3.3 3.1 3.0 2.9 2.8 2.5 DA[ppm] 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Lightness L*value 87.2 - 87.8 88.0 88.2 88.6 88.4 89.3 Chroma a*value -0.6 - 0.9 2.4 3.1 4.9 4.2 7.1 b*value 1.2 - 1.3 1.8 2.1 3.0 2.6 4.2 Start with red - - - 3 1 - - - When the color changes clearly - - - 3 1 - 2 2 Refreshing taste 3.0 3.5 4.0 4.3 4.5 3.3 1.5 1.0 Raw green 1.3 1.0 1.0 1.0 1.0 1.0 1.0 1.0

Regarding the fermented alcoholic beverages of Examples 1-1 to 1-8, component analysis, color analysis, and color evaluation by visual observation were performed in the same manner as in Test Example 2. The results are shown in Table 3.

<Sensory Evaluation> For the fermented alcoholic beverages of Examples 1-1 to 1-8, sensory evaluations were performed on the evaluation items of "fresh taste" and "green taste". The sensory evaluation is carried out by 4 qualified appraisers who have been screened out. All evaluation items are scored in five stages from 1 to 5, and the average of the scores is used as the evaluation score. The results are shown in Table 3.

"Refreshing deliciousness" refers to the degree of deliciousness that is not too sour, refreshing and refreshing. The higher the score, the more delicious and refreshing you can feel. "Raw green taste" is an unpleasant taste derived from double acetone. The higher the score, the more the green taste can be felt. Furthermore, in the sensory evaluation of "the degree of refreshing taste", the fixed score of the fermented alcoholic beverage of Example 1-1 was 3 points, and other beer-flavored beverages were evaluated based on this standard.

A fermented alcoholic beverage containing butterfly pea as a raw material at a ratio of 0.4 kg/kL relative to the wort, when an acidulant is added, shows a result that the color will change. When the pH is below 3.1, the color will start to become reddish, and the color will change clearly. In addition, when the pH is 3.0 or more and 3.3 or less, it is shown that the "freshness and deliciousness" will be more improved, and the result of the "green taste" can be suppressed.

[Test Example 4: Preparation and Evaluation of Fermented Alcoholic Beverage] A citric acid solution (10 g/100 mL, citric anhydride) as an acidulant was added to the fermented alcoholic beverage of Example 2-1 to obtain the fermented alcoholic beverages of Examples 2-2 to 2-8. The pH value of each fermented alcoholic beverage was measured. The results are shown in Table 4.

[Table 4] Example 2-1 2-2 2-3 2-4 2-5 2-6 2-7 2-8 Raw material of butterfly pea [kg/kL relative to wort] 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 pH value 4.16 3.6 3.3 3.1 3.0 2.9 2.8 2.5 DA[ppm] 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Lightness L*value 77.1 78.6 79.2 79.7 80.0 79.6 79.4 81.3 Chroma a*value -1.2 0.0 4.4 7.2 8.8 10.2 11.7 15.0 b*value -8.7 -7.8 -5.8 -4.3 -3.5 -2.9 -2.1 0.1 Start with red - - 3 1 - - - - When the color changes clearly - - 3 1 - 1 1 2 Refreshing and delicious 3.0 - 4.3 - 3.8 - 1.3 - Raw green 1.0 - 1.0 - 1.0 - 1.0 -

Regarding the fermented alcoholic beverages of Examples 2-1 to 2-8, component analysis, color analysis, color evaluation by visual observation, and sensory evaluation were performed in the same manner as in Test Example 3. The results are shown in Table 4.

A fermented alcoholic beverage containing butterfly pea raw material as a raw material at a ratio of 1.2 kg/kL relative to the wort, when an acidulant is added, shows that the color will change. When the pH is below 3.3, the color will start to become reddish, and the color will change clearly. In addition, when the pH is 3.0 or more and 3.3 or less, it is shown that the "degree of refreshing and deliciousness" is further improved, and the result of "greenness" can be suppressed.

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Claims (10)

A fermented alcoholic beverage contains plant raw materials as raw materials, and the plant raw materials contain blue anthocyanins. The fermented alcoholic beverage according to claim 1, wherein the plant material containing blue anthocyanins includes at least one selected from the group consisting of butterfly pea materials, cornflower materials and blue mallow materials. The fermented alcoholic beverage according to claim 1 or 2, wherein the plant material containing blue anthocyanins is butterfly pea material. The fermented alcoholic beverage according to any one of claims 1 to 3, wherein the content of anthocyanin is 1.0 ppm or more relative to the total amount of fermented alcoholic beverage. The fermented alcoholic beverage according to any one of claims 1 to 4, wherein the content of diacetin is 0.2 ppm or less relative to the total amount of fermented alcoholic beverage. The fermented alcoholic beverage according to any one of claims 1 to 5, wherein the a* value is +7.0 or less. The fermented alcoholic beverage according to any one of claims 1 to 6, wherein the b* value is +2.0 or less. The fermented alcoholic beverage according to any one of claims 1 to 7, wherein the pH is 3.2 or higher. A method for manufacturing a red fermented alcoholic beverage, which comprises the step of adding an acidulant to the fermented alcoholic beverage described in claim 8. A method for changing the color of a fermented alcoholic beverage, which comprises the following steps: by adding an acidulant to the fermented alcoholic beverage of claim 8, to change the color of the fermented alcoholic beverage from blue or purple to red.