Low-alcohol beverage and method of producing the same
AssigneeKikkoman Corporation
InventorsIzumi HASHIGUCHI, Junya TAKEICHI
Life of this patent
Estimating the term…
Abstract
A low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), an sake meter value of −30 to +10, an amino acid content of 2.0 to 10.0, and an acidity of 5.0 to 10.0; and a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a pantolactone content of 800 ppb to 10,000 ppb, and a eugenol content of 100 ppb to 10,000 ppb, and other such beverage.
Claims11
A low-alcohol beverage, having an alcohol concentration of 6% (v/v) to 13% (v/v), a sake meter value of −30 to +10, an amino acid content of 2.0 to 10.0, and an acidity of 5.0 to 10.0.
A low-alcohol beverage, having an alcohol concentration of 6% (v/v) to 13% (v/v), a pantolactone content of 800 ppb to 10,000 ppb, and a eugenol content of 100 ppb to 10,000 ppb.
A method of producing a low-alcohol beverage, comprising the following steps:
- subjecting a fermentation raw material comprising a rice-saccharified liquid, ancient rice and a rice koji to high-temperature decomposition treatment at 50° C. to 80° C. for 1 hour to 10 hours to obtain a moromi;
- subjecting the moromi to fermentation treatment using a yeast at 10° C. to 25° C. for 3 days to 7 days to obtain a mature moromi;
- and
- subjecting the mature moromi to solid-liquid separation treatment to obtain the low-alcohol beverage.
Dependencies are inferred from the claim text.