Non-alcoholic beer-flavored beverage with tangy taste

Abstract

The purpose of the present invention is to provide a non-alcoholic beer-flavored beverage with a tangy taste. Provided is a non-alcoholic beer-flavored beverage wherein the weight ratio of polyphenols with respect to the total extract content falls within a specific range.

Description

technical field [0001] The present invention provides a non-alcoholic beer-taste beverage containing a specific amount of polyphenols, a method for producing the beverage, and wort used for the production thereof. Background technique [0002] In the manufacture of beer, malt and hops are very important raw materials. Polyphenols derived from malt and hops give the beer body and astringency to the taste. And the aromatic components from hops give the beer a mellow aroma. The bitterness components from the hops further give the beer a refreshing bitterness and rich long-lasting. [0003] The bitterness of beer is affected by the weight ratio of malt and hops. Regarding this problem, Non-Patent Document 1 reports on pages 78 to 79 that if the amount of hops used in a full-bodied beer with a high malt content is controlled, it will become astringent, lacking taste, It is a beer that has a poor refreshing taste and is difficult to drink. If the amount of hops used in a light...

AI Technical Summary

Problems solved by technology

Regarding this problem, Non-Patent Document 1 reports on pages 78 to 79 that if the amount of hops used in a full-bodied beer with a high malt content is controlled, it will become astringent, lacking taste, A beer with a poor refreshing taste that is difficult to drink. If the amount of hops used in a light beer with a low malt content is increased, it will become an unbalanced beer with a bitter taste

Images