Alcohol-free beer flavor beverage with astringency endowed taste
A technology for non-alcoholic beer and beer-flavored beverages, applied in food science and other directions, can solve the problems of lack of balance of bitterness, poor refreshing taste, and lack of convergence.
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[0087] The present invention will be described more specifically in Examples, but the scope of the present invention is not limited to these Examples.
[0088]
[0089] The non-alcoholic beer-taste beverages (Examples 1 to 7) of the present invention in which the weight ratio of polyphenols to the total amount of extract components is within a desired range and the weight ratio of polyphenols to the total amount of extract components Non-alcoholic beer-flavored beverages (Comparative Examples 1 to 3) whose ratio was out of the desired range were produced by the following method.
[0090] Regarding Examples 1 to 7 and Comparative Examples 1 to 3, 20 kg of malt was crushed into an appropriate particle size, and after it was put into a feeding trough, 120 L of warm water was added to make mash at about 50° C. After keeping at 50° C. for 30 minutes, gradually raise the temperature to 65° C. to 72° C. for saccharification for 60 minutes. After the saccharification is completed, ...
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