Processes for producing milk-derived alcoholic beverages

A process for producing milk-derived alcoholic beverages mixed with fruit juice, which comprises adding, to lactic acid fermented milk or acid-added milk, at least one edible osmotic pressure-increasing solute in an amount effective to increase the osmotic pressure of said lactic acid fermented milk or acid-added milk by the same magnitude of osmotic pressure as that of a 15 to 50% by weight solution of sucrose in pure water, and at least one saccharide alcoholically fermentable by at least one kind of alcohol yeast, subjecting the mixture thus obtained to fermentation by said one kind of alcohol yeast, and adding fruit juice to the alcoholic fermented product obtained above.

A process for producing milk-derived alcoholic beverages, which comprises

• (a) adding, to lactic acid fermented milk or acid-added milk, at least one edible osmotic pressure-increasing solute in an amount effective to increase the osmotic pressure of said lactic acid fermented milk or acid-added milk by the same magnitude of osmotic pressure as that of a 15 to 50% by weight solution of sucrose in pure water,
• (b) subjecting the mixture thus obtained to fermentation by at least one kind of alcohol yeast capable of alcoholically fermenting said at least one osmotic pressure-increasing solute,
• (c) distilling a portion of the alcoholic fermented product obtained above to collect an initial distillate fraction therefrom, and adding the obtained initial distillate fraction to an undistilled alcoholic fermented product produced according to steps (a) and (b).

A process for producing milk-derived alcoholic beverages, which comprises adding, to lactic acid fermented milk or acid-added milk, at least one edible osmotic pressure-increasing solute in an amount effective to increase the osmotic pressure of said lactic acid fermented milk or acid-added milk by the same magnitude of osmotic pressure as that of a 15 to 50% by weight solution of sucrose in pure water, and at least one saccharide alcoholically fermentable by at least one kind of alcohol yeast, and subjecting the mixture thus obtained to fermentation by said at least one kind of alcohol yeast.

A process for producing milk-derived alcoholic beverages mixed with fruit juice, which comprises adding, to lactic acid fermented milk or acid-added milk, at least one edible osmotic pressure-increasing solute in an amount effective to increase the osmotic pressure of said lactic acid fermented milk or acid-added milk by the same magnitude of osmotic pressure as that of a 15 to 50% by weight solution of sucrose in pure water, subjecting the mixture thus obtained to fermentation by at least one kind of alcohol yeast which can alcoholically ferment said at least one osmotic pressure-increasing solute, and adding fruit juice to the alcoholic fermented product obtained above.

A process for producing milk-derived alcoholic beverages, which comprises

• (a) adding, to lactic acid fermented milk or acid-added milk, at least one edible osmotic pressure-increasing solute in an amount effective to increase the osmotic pressure of said lactic acid fermented milk or acid-added milk by the same magnitude of osmotic pressure as that of a 15 to 50% by weight solution of sucrose in pure water, and at least one saccharide alcoholically fermentable by at least one kind of alcohol yeast,
• (b) subjecting the mixture thus obtained to fermentation by said at least one kind of alcohol yeast,
• (c) distilling a portion of the thus obtained alcoholic fermented product to collect an initial distillate fraction therefrom, and adding the obtained initial distillate fraction to an undistilled alcoholic fermented product obtained according to steps (a) and (b).