Non-alcoholic beer with improved aftertaste

Abstract

The purpose of the present invention is to provide a low-carbohydrate, low-calorie non-alcoholic beer with a less unpleasant aftertaste. Provided is a non-alcoholic beer, the alpha-acid content and total extract content of which fall within specific ranges.

Description

technical field [0001] The present invention provides a non-alcoholic beer-taste beverage containing a specific amount of alpha acid, a method for producing the same, and a wort used for the production. Background technique [0002] In the flavor of beer, components from hops play a very important role. The polyphenols derived from hops give the beer a mellow feeling and at the same time give the taste astringency. Second, the aromatic components from the hops impart a mellow aroma to the beer. The bitterness component from hops further imparts a refreshing bitterness and rich foam retention to the beer. [0003] The flavor of beer is produced by allowing components such as esters produced during fermentation and aging to exist in a well-balanced manner with the flavor derived from hops. The aroma component derived from hops is an oil component composed of more than 200 kinds of compounds, and contributes to the formation of delicate and various aromas in beer. Since the...

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Problems solved by technology

[0004] Moreover, the amount of hops used affects the astringency of beer taste

Regarding such a problem, Non-Patent Document 1 reports on pages 78 to 79 that if the amount of hops used in beer with a full-bodied texture that uses a high amount of malt is suppressed, it will become less astringent and refreshing. It is a beer that is difficult to drink due to its poor taste, and if the amount of hops used in a beer with a low malt content and a relatively light taste is increased, it will become an unbalanced beer with a bitter taste

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