Process For Producing Stable Fermented Beverage
Beer-flavored fermented beverages made from malt or other grains maintain their high quality for a long period of time without changing quality and remain as flavorful as they are immediately after production. Fermented beverages such as beer, happoshu, miscellaneous alcohol beverages and low-alcohol fermented malt beverages having high storage stability are provided by increasing the sulfurous acid concentration in the fermented beverages to 5.0 ppm or above. This is done by adjusting the concentration of free amino nitrogen (FAN value) in wort and other fermentation liquids to 25 mg/100 mL or below and adding a mineral source for fermentation.
1 . A process for producing a fermented beverage by fermentation of a fermentation liquid, wherein a concentration of free amino nitrogen (FAN value) in the fermentation liquid is adjusted to 25 mg/100 mL or below and a mineral source is added to the fermentation liquid.
2 . The process according to claim 1 , wherein the FAN value in the fermentation liquid is adjusted to 5 to 20 mg/100 mL.
3 . The process according to claim 1 , wherein a concentration of the mineral source in the fermentation liquid is 0.1 to 1.0 ppm.
4 . The process according to claim 1 , wherein the mineral source is zinc or a salt thereof.
5 . The process according to claim 1 , wherein the mineral source is zinc-containing yeast or a processed product thereof.
6 . The process according to claim 1 , wherein a concentration of sulfurous acid in the fermented beverage is increased.
7 . The process according to claim 6 , wherein the concentration of sulfurous acid is 5.0 ppm or above.
8 . The process according to claim 1 , wherein a proportion of grains serving as a carbon source contained in the fermentation liquid is 50% or less.
9 . The process according to claim 1 , wherein the fermented beverage is a beer-flavored fermented beverage.
10 . The process according to claim 9 , wherein the beer-flavored fermented beverage is beer, happoshu, miscellaneous alcohol beverage or low-alcohol fermented malt beverage.
11 . A process for increasing a concentration of sulfurous acid in a fermented beverage produced by fermentation, wherein a mineral source is added.
12 . The process according to claim 11 , wherein a concentration of free amino nitrogen (FAN value) in a fermentation liquid is adjusted to 25 mg/100 mL or below.
13 . The process according to claim 12 , wherein the FAN value in the fermentation liquid is adjusted to 5 to 20 mg/100 mL.
14 . The process according to claim 11 , wherein a concentration of the mineral source in the fermentation liquid is 0.1 to 1.0 ppm.
15 . The process according to claim 11 , wherein the mineral source is zinc or a salt thereof.
16 . The process according to claim 11 , wherein the mineral source is zinc-containing yeast or a processed product thereof.
17 . The process according to claim 11 , wherein the concentration of sulfurous acid is 5.0 ppm or above.
18 . The process according to claim 11 , wherein a proportion of grains serving as a carbon source contained in the fermentation liquid is 50% or less.
19 . The process according to claim 11 , wherein the fermented beverage is a beer-flavored fermented beverage.
20 . The process according to claim 19 , wherein the beer-flavored fermented beverage is beer, happoshu, miscellaneous alcohol beverage or low-alcohol malt fermented beverage.
21 A fermented beverage produced by the process according to claim 1 , wherein a concentration of sulfurous acid is 5.0 ppm or above.