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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.

Inactive Publication Date: 2014-07-09
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Alcohol-free beer flavor beverage with astringency endowed taste

Examples

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Embodiment

[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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Abstract

The invention aims to provide an alcohol-free beer flavor beverage with an astringency endowed taste. The invention also provides the alcohol-free beer flavor beverage, and the weight ratio of polyphenol to the total extract is in 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
CPCA23L2/38A23L2/52A23V2002/00A23V2200/14A23V2250/2132
Inventor 寺西健本桥斎
Owner SUNTORY HLDG LTD
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