Method for producing beer-like and alcohol-free fermented beverage

摘要

A method for producing a beer-like and alcohol-free fermented beverage that contains very small amount of alcohol mainly employs the fermentative fungi such as a genus of Monascus that can slowly ferment alcohol and has high anti-oxidation activity to control fermentation of alcohol. The method includes mixing pale malt and roasted malt of barley to produce wort; adding Aroma hops into the wort; adjusting sugar content and bitterness; then adding Anka that has high anti-oxidation activity and has been cultivated according to conventional methods to proceed a controlled fermentation for a short period of time; separating the Anka and fermenting the separated wort at temperature of 4° C.; then filtering the wort, and sterilizing and packaging the beverage. The fermented beverage thus produced looks like beer and has a refreshing taste, glittering red color but contains no alcohol.