Abstract: The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and sugars content of 2.5 g/100 ml or less.

Abstract: The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and sugars content of 2.5 g/100 ml or less.

Abstract: Provided are a beverage having an effectively improved flavor, and methods for the same. A method of producing a beverage according to the present invention is a method of producing a beverage using a raw material solution, the method including: washing barley without germinating the barley; discarding a wash solution after the washing of the barley; and preparing the raw material solution using a raw material containing the washed and ungerminated barley.

Abstract: The present invention relates to a beer-taste beverage having a malt ratio in materials of 66.6% by mass or less, a protein content greater than 0.31 g/100 ml, and a sugars content of 2.5 g/100 ml or less.

Abstract: Objects of the present invention are to provide a beer-taste beverage excellent in “umami (taste)”, refreshing feeling and “kire (sharpness)”, a method for producing the same, and a method for improving taste of the same. In the beer-taste beverage according to the present invention, use ratio of malt is at least 50%, alcohol content is at least 4%, bitterness value is at least 10, and total polyphenol is 140 ppm or less. The method for producing the beer-taste beverage includes a fermentation step of obtaining fermentation liquid by alcohol fermentation, and a post-fermentation step after alcohol fermentation, wherein in the post-fermentation step, fermentation liquid obtained in the fermentation step is treated with polyvinylpolypyrrolidone, to reduce the total polyphenol to 140 ppm or less.

Abstract: Provided are a beverage having an effectively improved flavor, and methods for the same. A method of producing a beverage according to the present invention is a method of producing a beverage using a raw material solution, the method including: washing barley without germinating the barley; discarding a wash solution after the washing of the barley; and preparing the raw material solution using a raw material containing the washed and ungerminated barley.

Abstract: Provided are a plant raw material liquid and a beverage that are reliably prevented from containing an alcohol and have excellent flavor, and a method related thereto. A method according to the present invention includes bringing a first plant raw material liquid into contact with inactivated yeast to produce a second plant raw material liquid to be used for production of a beverage. The method may also further include producing the beverage using the second plant raw material liquid.

Abstract: A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yeast to produce a second grain raw material liquid to be used for production of a sparkling beverage. The yeast may be an inactivated yeast. The method may further include producing the sparkling beverage using the second grain raw material liquid.