MANUFACTURING METHOD OF BEER-TASTE BEVERAGE, WITH ENERGY CONSUMPTION REDUCED IN BOILING PROCESS

PROBLEM TO BE SOLVED: To provide a manufacturing method of a beer-taste beverage, capable of reducing energy consumption in boiling of raw material juice without damaging the flavor of products.SOLUTION: The manufacturing method of a beer-taste beverage includes boiling raw material juice held in a non-boiling state at 93°C or higher in advance, at a juice evaporation rate per unit time of 5 to 7%/time. The holding time is within 80 minutes, and the boiling time is within 35 minutes. The boiled raw material juice has a dimethylsulfide concentration of less than 30 ppb, a linalool concentration of 2 to 37 ppb, and a bitterness value of 13 to 27. The timing of addition of hops to the raw material juice is before the start time of boiling. 【課題】製品の香味を損なわずに原料液汁の煮沸の際の使用エネルギー量を低減するビールテイスト飲料の製造方法の提供。【解決手段】９３℃以上の非沸騰状態で予め保持された原料液汁を、単位時間当たりの液汁蒸発率が５〜７％／時間となるように煮沸することを含んでなり、前記保持時間が８０分間以内、前記煮沸時間が３５分間以内、前記煮沸された原料液汁におけるジメチルスルフィド濃度が３０ppb未満、前記煮沸された原料液汁におけるリナロール濃度が２〜３７ppb、前記煮沸された原料液汁の苦味価が１３〜２７であり、原料液汁へのホップの添加時期が煮沸開始時点以前である、ビールテイスト飲料の製造方法。【選択図】なし