Abstract: An object of the present invention is to provide a method for producing an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor; and an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor produced by the aforesaid production method. “The method for producing an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor” in the present invention is characterized by use of a hop or a hop component stored and aged in the state of being in contact with air as a hop or a hop component used during a raw material liquid-boiling step, or adjustment of the contents of myrcene, linalool, and nerol in the beer-taste sparkling beverage so as to satisfy five particular numerical ranges by boiling the hop or the hop component in a raw material liquid.

Abstract: An object of the present invention is to provide an ornithine-containing alcohol-free malt beverage which is provided with health functions of ornithine imparted to an alcoholic beverage-flavored alcohol-free malt beverage containing substantially no alcohol component and which retains an excellent flavor of the alcohol-free malt beverage, and to provide a method for producing the same. The ornithine-containing alcohol-free malt beverage of the present invention is produced using ornithine hydrochloride and ornithine aspartate in combination as ornithine raw materials. For this production, 20% or more by weight of ornithine hydrochloride in terms of ornithine is used with respect to the total weight of ornithine hydrochloride and ornithine aspartate in terms of ornithine. The ornithine-containing alcohol-free malt beverage thus produced is provided with health functions of ornithine and retains an excellent flavor of an alcohol-free malt beverage. In this way, the object can be attained.

Abstract: An object of the present invention is to provide an unfermented malt beverage that has a reduced unpleasant wort flavor and has a beer flavor, and to provide a method for producing the same. The present invention provides a method for producing an unfermented beer-flavored malt beverage, comprising contacting a wort with an adsorbent to thereby reduce an unpleasant wort flavor, and an unfermented beer-flavored malt beverage produced by this method.