METHOD FOR PRODUCING UNFILTERED BEER-TASTE BEVERAGE, METHOD FOR EVALUATING WHEAT MALT, AND METHOD FOR IMPROVING TURBIDITY OF UNFILTERED BEER-TASTE BEVERAGE
PROBLEM TO BE SOLVED: To provide: a method for producing unfiltered beer-taste beverage that can produce an unfiltered beer-taste beverage having sufficient turbidity; a method for evaluating wheat malt; and a method for improving turbidity of unfiltered beer-taste beverage.SOLUTION: The method for producing unfiltered beer-taste beverage comprises using a wheat malt in which the pH of congress wort is equal to or less than a predetermined value of 6.20 or less, and the beverage filtration is not performed. As for the method for improving the turbidity of an unfiltered beer-taste beverage, in the production of an unfiltered beer taste beverage in which the beverage filtration is not performed, by using a wheat malt having a pH of congress wort of not more than a predetermined value of 6.20 or less, as compared with the case where a wheat malt having the pH of congress wort of more than the predetermined value is used, the turbidity of the unfiltered beer-taste beverage is increased.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】十分な濁りを有する無ろ過ビールテイスト飲料が得られる無ろ過ビールテイスト飲料の製造方法及び小麦麦芽の評価方法並びに無ろ過ビールテイスト飲料の濁り向上方法を提供する。【解決手段】無ろ過ビールテイスト飲料の製造方法は、コングレス麦汁のpHが6.20以下の所定値以下である小麦麦芽を使用することを含み、飲料ろ過を行わない。無ろ過ビールテイスト飲料の濁り向上方法は、飲料ろ過を行わない無ろ過ビールテイスト飲料の製造において、コングレス麦汁のpHが6.20以下の所定値以下である小麦麦芽を使用することにより、コングレス麦汁のpHが前記所定値超である小麦麦芽を使用する場合に比べて、前記無ろ過ビールテイスト飲料の濁りを増加させる。【選択図】なし