| abstract |
PROBLEM TO BE SOLVED: To provide a brewed low-alcohol beverage having richness and umami taste containing fructooligosaccharides, polyphenols and the like contained in yacon tuberous root and a method for producing the same. SOLUTION: A low-alcohol beverage produced by fermentation using squeezed yacon tuberous root, wherein 0.9% by weight or more of fructooligosaccharides and 0.08% by weight of polyphenols are contained in the components of the alcoholic beverage. The alcoholic beverage should have an alcohol concentration of 1 to 6% by weight, and the method for producing the alcoholic beverage can be as follows. After heat-treating for ~ 60 minutes, the juice obtained by crushing and squeezing is heat-treated at a temperature of 65 to 80 ° C. for 10 to 30 minutes to obtain sterile juice, and the sterilization By adding yeast to the juice and fermenting with alcohol. [Selection figure] None |