| 摘要 |
Provided is a method for improving the alcoholic feeling of a beverage having beer taste in which the alcohol taste derived from a drinking alcohol added to the beverage cannot be felt remarkably even when the content ratio of barley to be used is reduced. The method for improving the alcoholic feeling of a beverage having beer taste is a method for improving the alcoholic feeling of a beverage having beer taste which contains a barley-derived component and has a purine content of 1.1 mg/100 mL or less, and is characterized by comprising mixing a drinking alcohol with hop and/or a processed hop product to adjust the alcohol content and the bitterness unit to the following values: (1) the alcohol content: 1 to 8%; and (2) the bitterness unit: 7 to 35. |
