JP2017012014A - Beer taste drink having fullness of taste and balance like beer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste drink having fullness of taste and balance like beer.SOLUTION: A beer taste drink contains Maillard reactant of amino acid and saccharide, and the amino acid is one or two kinds or more of amino acid chosen from a group consisting of alanine, arginine, glycine, valine, isoleucine, tryptophan, glutamine, lysin, histidine and the glutaminic acid.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage having a beer-like drinking response and balance, and a method for producing the same.

  A beer-taste beverage refers to a beverage having a beer-like flavor, and exhibits a beer-specific taste and aroma obtained when ordinary beer is produced, that is, when beer is produced based on fermentation by yeast or the like. is there. Regarding beer-taste beverages, there is a demand for a taste that is as close as possible to beer, and in developing beer-taste beverages, it is an issue to reproduce the original body feeling and drinking response with beer-taste beverages. In addition, in the production of beer-taste beverages, in order to omit the wort production process using malt or reduce the amount of purine, the amount of malt and hops is kept low. There is a problem that the feeling of body and the response to drinking are reduced, and the sharpness and response to drinking are reduced.

  In order to solve such problems and problems, attempts have been made to develop a technology that gives a beer-taste beverage a feeling of drinking. For example, a screening technique for a substance imparting richness that is reactive with an antibody against a carboxyalkyl amino acid has been reported (Patent Document 1). In addition, in the production of sparkling alcoholic beverages that are fermented without using malt, barley, wheat, etc., a technique for maintaining an excellent flavor such as richness and richness by adding dietary fiber has been reported (patent document) 2). In addition, in a beer-taste beverage having a low extract content, a technique for enhancing the richness and body feeling by adding dietary fiber and specific salts has been reported (Patent Document 3). Furthermore, in the production of fermented alcoholic beverages using brewer's yeast, a technology has been reported that adds a beer-like natural color and flavor by adding a Maillard reaction product of soy proteolysate and sugar ( Patent Document 4).

  However, the knowledge about the Maillard reaction product obtained from a specific amino acid and saccharide in order to give a beer-taste beverage with a natural beer-like drinking response is not known. Moreover, the knowledge about the drink response enhancer using the Maillard reaction material obtained from a specific amino acid and saccharides is not known. Therefore, there is no effective technique for realizing a beer-like flavor, and it has been difficult to produce a beer-taste beverage having a natural beer-like flavor.

JP 2011-227070 A JP 2005-261425 A JP 2014-166168 A JP 2006-191910 A

  An object of the present invention is to provide a beer-taste beverage having a drinking response and balance like beer, a production method thereof, and a drinking response enhancing agent.

  The inventors of the present invention searched for a food material that exhibits or enhances a drinking response like beer, and when a Maillard reaction product of a specific amino acid and a sugar is added to a beer-taste beverage, the body feeling of the beverage Has been found to be enhanced. Moreover, in the beer taste drink which added this Maillard reaction material, it discovered that each taste element which comprises the natural taste of beer did not protrude, and was gathered up with sufficient balance. The present invention is based on these findings.

That is, the present invention includes the following inventions.
(1) A beer-taste beverage comprising a Maillard reaction product of an amino acid and a saccharide, wherein the amino acid is selected from the group consisting of alanine, arginine, glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid A beer-taste beverage that is one or more amino acids.
(2) The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid (1 ) Beer-taste beverages described in 1.).
(3) The beer-taste beverage according to (1) or (2), wherein an amino acid exceeding 10 ppm is used as a raw material of the Maillard reaction product with respect to the total capacity of the beer-taste beverage.
(4) The beer-taste beverage according to any one of (1) to (3), wherein the saccharide is glucose and / or fructose.
(5) For the total capacity of the beer-taste beverage, the extract content is 1 g / 100 ml or less and / or the amount of hop-derived isoalpha acid is 18 ppm or less, (1) to (4) The beer taste drink in any one.
(6) The beer-taste beverage according to any one of (1) to (5), which is an alcoholic beverage.
(7) A method for producing a beer-taste beverage with a flavorful and harmonious flavor that is characteristic of beer, comprising the step of adding a Maillard reaction product of amino acids and sugars, wherein the amino acids are alanine, arginine, glycine , Valine, isoleucine, tryptophan, glutamine, lysine, histidine, and one or more amino acids selected from the group consisting of glutamic acid.
(8) The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid (7 ) Manufacturing method.
(9) A method for providing a beer-taste beverage with a beer-like feel and balance, comprising the step of adding a Maillard reaction product of amino acids and sugars to the beverage, wherein the amino acids are alanine, arginine, A method which is one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid.
(10) The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid. ) Method.
(11) A drinking response enhancer comprising a Maillard reaction product of an amino acid and a saccharide, wherein the amino acid is selected from the group consisting of alanine, arginine, glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid A drinking response enhancer, which is one or more amino acids.
(12) The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid. ) Drinking sensation enhancer as described in the above.
(13) A drinking response enhancer comprising a step of producing a Maillard reaction product by mixing an amino acid and a saccharide and heating at a temperature of 101 ° C. to 130 ° C. for a time of 10 minutes to 180 minutes. The production method of claim 1, wherein the amino acid is one or more amino acids selected from the group consisting of alanine, arginine, glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid.
(14) The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid. ) Manufacturing method.

  The beer-taste beverage of the present invention is advantageous in that the beer-like drinking response is enhanced while maintaining the balance of the taste elements constituting the natural taste of beer. The beer-taste beverage of the present invention is also advantageous in that a beer-taste and a sense of balance that are typical of beer are imparted even in beer-taste beverages with reduced amounts of malt and hops. In particular, according to the present invention, it is advantageous in that it can meet the needs of consumers as a beer-taste beverage with a harmonized flavor that has a drinking response similar to beer while purine bodies are reduced. Furthermore, according to the present invention, there is provided a drinking response enhancing agent capable of effectively and efficiently imparting a drinking response and balance like beer to a beer-taste beverage.

Detailed description of the invention

Definitions “Beer-taste beverage” in the present invention refers to a beverage having a beer-like flavor. “Beer-like flavor” means that when a beer is normally produced, that is, when the beer is produced on the basis of fermentation by yeast or the like, the beer has a taste and aroma peculiar to beer. . Unless otherwise specified, the beer-taste beverage of the present invention includes any beverage regardless of the presence or absence of a fermentation process using yeast. Here, the “fermentation step” refers to a step in which a microorganism such as yeast produces a metabolite such as alcohol by decomposing organic matter.

  The beer-taste beverage of the present invention may or may not contain alcohol. The alcohol concentration of the beer-taste beverage when it contains alcohol is preferably 0.01 v / v% or more and 10 v / v% or less, more preferably 1.0 v / v% or more and 8.0 v / v% or less. More preferably, it is 2.0 v / v% or more and 7.0 v / v% or less. On the other hand, when alcohol is not included, the beer-taste beverage may be a non-alcohol beer-taste beverage having an alcohol concentration of 0.00 v / v%.

Beer-taste beverage According to the present invention, by adding a Maillard reaction product of a specific amino acid and a saccharide in the production process of a beer-taste beverage, it is possible to give a beer-like drinking response and a sense of balance. That is, the beer-taste beverage of the present invention is a beer-taste beverage comprising a Maillard reaction product of an amino acid and a saccharide, but is preferably a beer-taste beverage to which a Maillard reaction product of an amino acid and a saccharide is added.

  The amino acid used in the production of the Maillard reactant of the present invention is one or more amino acids selected from the group consisting of alanine, arginine, glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid. Preferably, the amino acid is one or more amino acids selected from the group consisting of alanine, arginine, glutamine, and glutamic acid. In the production of the Maillard reaction product of the present invention, two or more of the above amino acids can be used in combination. Preferred amino acid combinations include alanine and / or arginine and glycine, valine, isoleucine, tryptophan, A combination with one or two or more amino acids selected from the group consisting of glutamine, lysine, histidine and glutamic acid is exemplified, and a combination of alanine and / or arginine with glutamine and / or glutamic acid is more preferred. In one embodiment of the present invention, the amino acid used in the production of the Maillard reactant of the present invention is one of alanine and arginine or a combination thereof.

  As the amino acid used in the present invention, any of L-form, D-form, racemate thereof, and a mixture in which the quantitative ratio thereof is variable can be used.

  The amino acid used in the present invention may be any amino acid that is suitable for food production. The amino acid may be in any form such as liquid, powder or solid as long as it is easily soluble in an aqueous solvent. As an amino acid, what is marketed for food additives, for example, an amino acid made by Kyowa Hakko Bio Co., Ltd. can be used.

  The input amount ((w / v) ppm) of the amino acid used as the raw material for the Maillard reaction product in the present invention is not particularly limited, but preferably exceeds 10 ppm with respect to the total capacity of the beer-taste beverage. The amount is more preferably 50 ppm or more, still more preferably 100 ppm or more. The upper limit of the amount of amino acid input is not particularly limited, but can be, for example, 1200 ppm, preferably 1000 ppm, and more preferably 800 ppm with respect to the total capacity of the beer-taste beverage.

  The saccharide used in the present invention is not particularly limited as long as it can cause a Maillard reaction with an amino acid, but is preferably a monosaccharide, more preferably a pentose and / or a hexose. More preferably, it is glucose and / or fructose.

  These saccharides are supplied to the market in the form of liquid, powder or solid, but any sugar can be used as long as it is suitable for food production. As these saccharides, those commercially available for food additives, for example, Fujicraft F-100 (Nippon Food Chemical Co., Ltd.) commercially available as isomerized liquid sugar can be used.

  The amount of saccharide used in the present invention can be appropriately determined according to the stoichiometry of the Maillard reaction depending on the amount of amino acid used. For example, the input amount of saccharide ((w / v) ppm) is not particularly limited, but is preferably more than 100 ppm, more preferably 1000 ppm or more with respect to the total capacity of the beer-taste beverage. . Although the upper limit of the amount of saccharides to be added is not particularly limited, it can be, for example, 10,000 ppm, preferably 5000 ppm with respect to the total capacity of the beer-taste beverage. The amount of saccharide used may be further adjusted according to the conditions of the Maillard reaction or the state of the process before and after the addition.

  The Maillard reaction product of the present invention can be prepared by reacting an amino acid and a saccharide at a reaction temperature of 101 ° C. or higher and 130 ° C. or lower and a reaction time of 10 minutes or longer and 180 minutes or shorter.

  In the present invention, the reaction temperature used for the preparation of the Maillard reactant is preferably a high temperature from the viewpoint of shortening the reaction time, but on the other hand, it is preferably a temperature at which the caramelization reaction of the saccharide itself does not occur. Therefore, the reaction temperature is 101 ° C. or higher and 130 ° C. or lower, preferably 105 ° C. or higher and 121 ° C. or lower.

  In the present invention, a pressure type heating device can be used as the device for preparing the Maillard reactant. Here, the progress of the Maillard reaction can be monitored by quantifying the fluctuation of the Maillard reactant and the specific amino acid added, and the reaction temperature and reaction time described above can be adjusted according to the situation.

  The amount of each amino acid in the Maillard reaction product or beer-taste beverage is determined by, for example, separating the amino acid with a cation exchange resin (size: 4.6 mm ID × 60 mm resin: Hitachi custom ion exchange resin), and then adding the ninhydrin reaction solution. It can be quantified by reacting at 130 ° C. and using a UV-VIS detector.

  Analytical identification and quantification of each constituent compound of the Maillard reaction product of a specific amino acid and a saccharide or monosaccharide in the beer-taste beverage of the present invention can be performed by methods known to those skilled in the art, for example, Joon-Kwan Moon et.al. J. Agric. Food Chem. 2009, 57, 5823-5831.

  One preferred embodiment of the beer-taste beverage of the present invention is a beer-taste beverage with a reduced amount of malt and hops.

  The amount of malt used can be estimated from the extract content in the beer-taste beverage. Measurement of the extract content in beer-taste beverages is a method known to those skilled in the art, for example, the revised BCOJ beer analysis method 8.3.6 Alcoholizer measurement (August 4, 2006 Beer Brewery Association International This can be done according to the method described in the Technical Development Department Committee (Analysis Committee). In the present invention, “the amount of malt used is kept low” means that the extract content is 1 g / 100 ml or less, preferably 0.4 g / 100 ml or less, based on the volume of the finished beer-taste beverage. Say.

  In the present invention, “suppressing the amount of hops used” means that the amount of hops used is 0.1 g / 100 ml or less with respect to the capacity of the finished beer-taste beverage. In addition, the flavor characteristic of hops is often evaluated using the content of iso-α acid in a beer-taste beverage as an index. Therefore, in another embodiment, “the amount of hops used is kept low” means that the content of isoα acid is 18 ppm (w / v) or less, preferably 14 ppm with respect to the capacity of the finished beer-taste beverage. (W / v) means below. For example, according to the method described in JP2013-132272A, the peak area in reverse phase chromatography of isoalpha acid is measured by absorbance at 270 nm, and a predetermined amount of internal standard substance is determined. This can be done by calculating proportionally from the ratio to the peak area.

Production method of beer-taste beverage The beer-taste beverage of the present invention is produced by adding a step of adding the above-mentioned Maillard reaction product with specific amino acids and sugars during the process of the production method of a normal beer-taste beverage. Can do.

  The manufacturing method of the beer taste drink which passes through a fermentation process is well known in this technical field, and is not restrict | limited in particular. A beer-taste beverage is obtained, for example, in a fermentation process or fermentation process in which a fermentation beer yeast is added to a pre-fermentation solution prepared from a brewing raw material such as a carbon source, a nitrogen source, hops, or water to ferment the pre-fermentation solution. Storage process for storing the fermented liquid at low temperature, filtration of the aged liquid obtained in the storage process to remove yeast, insoluble components, etc., the filtrate obtained in the filtration process can, bottle, barrel, etc. The final product can be obtained through a filling step of filling the container.

  Moreover, the process of adding 1 or 2 or more of an alcohol component (for example, distilled liquor), a sour agent, a fragrance | flavor, and a sweetener can also be added before and after the filtration process of the above-mentioned manufacturing method as needed. Preferably, a ripening liquor that becomes a so-called happoshu using a brewing raw material with a low malt use ratio is prepared according to the above method, and distilled liquor, fragrance, and acidulant are added to this, mixed, filtered, and filled. A beer-taste beverage can be produced.

  In the method for producing a beer-taste beverage of the present invention that undergoes a fermentation process, the addition time of the Maillard reaction product is not particularly limited, but is preferably before the fermentation process or before and after the filtration process, and more preferably a preparation process. In the addition before the fermentation process, it is used to increase the fermentation efficiency by consuming the amino acids or sugars slightly remaining in the Maillard reaction product to the yeast, and in the addition before and after the filtration process, the flavor of the Maillard reaction product is obtained. It is used when it is desired to migrate efficiently into a beer-taste beverage. In the present invention, it is desirable to prepare the Maillard reaction product in advance and add it before the fermentation process or before and after the filtration process of the beer-taste beverage production process.

  The manufacturing method of the beer taste drink which does not pass through a fermentation process is well known in this technical field, and is not restrict | limited in particular. For beer-taste beverages, for example, a preparation process for preparing raw materials, additives, etc., a filtration process for filtering the preparation liquid obtained in the preparation process, and filling the filtrate obtained in the filtration process into containers such as cans, bottles, and barrels The final product can be obtained through a filling step.

  Moreover, the process of adding 1 or 2 or more of an alcohol component (for example, distilled liquor), a sour agent, a fragrance | flavor, and a sweetener can also be added before and after the filtration process of the above-mentioned manufacturing method as needed.

  As a preferred embodiment of a method for producing a beer-taste beverage that does not undergo a fermentation process, a production method that does not include a step of preparing malt or other grain-based raw materials can be mentioned. Specifically, raw materials that can reproduce the taste, aroma, chromaticity, etc. of malt as a brewing raw material are dissolved in water, mixed with distilled liquor, fragrance, acidulant, etc., and filtered. The beer-taste beverage can be manufactured by filling.

  In the method for producing a beer-taste beverage of the present invention that does not pass through the fermentation process, the addition timing of the Maillard reaction product is not particularly limited, but is preferably before the preparation process or before and after the filtration process. Addition before and after the filtration step is expected to efficiently transfer the flavor of the Maillard reaction product into the beer-taste beverage. In the present invention, it is desirable to prepare the Maillard reactant in advance and add it before the preparation step or before and after the filtration step in the production process of the beer-taste beverage.

Drink response enhancer The Maillard reaction product of the present invention can also be used as a drink response enhancing agent. The drinking response enhancer of the present invention may use the Maillard reaction product of the present invention as it is, but may also be a product obtained by drying and powdering, further packaging and the like.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Evaluation of the drinking response imparting effect of Maillard reaction product using amino acid as a raw material (1) Preparation of sample 1 g of isomerized liquid sugar (Fujicraft F-100: Nippon Shokuhin Kako Co., Ltd.), alanine and arginine The final input concentration in the sample liquid described below was weighed to 10, 100, and 150 ppm, dissolved with pure water, and made up to 50 ml. These solutions were boiled at 120 ° C. for 120 minutes in an autoclave. On the other hand, it was not boiled in the control experiment. The treatment liquid thus obtained was diluted to 300 ml with pure water to obtain a sample liquid, which was then subjected to sensory evaluation. In this way, each sample to the test sections 1-12 was obtained.

(2) Sensory evaluation Two items were evaluated, whether they felt a beer-like drinking response or a beer-like balance. Specific evaluation criteria for each are shown below.
a. Drinking response: A moderately strong and full-bodied flavor. 1: Not felt at all. 2: I don't feel much. 3: I can feel it. 4: Feels somewhat strong. 5: Feels strong enough.
b. Balance: Flavors in which each of the taste elements that make up the natural taste of beer is gathered like beer without protruding. 1: Not felt at all. 2: I don't feel much. 3: I can feel it. 4: Feels somewhat strong. 5: Feels strong enough.

  In the sensory evaluation, the evaluation results of the sample liquid prepared by boiling the above-mentioned solution of alanine having a final concentration of 10, 100 and 150 ppm under the above-mentioned conditions are set as evaluation standard values as shown in Table 1 below, and others Each sample solution was evaluated in the form of attaching an evaluation score relative to this evaluation standard value. Sensory evaluation was carried out by 6 trained panels. Table 1 shows values obtained by averaging the evaluation scores of the panels for samples other than those having boiling treatment at a final concentration of alanine of 10, 100 and 150 ppm.

(3) Evaluation results The above sensory evaluation results are shown in Table 1 together with the type of amino acid and the concentration in the solution before treatment. It was judged that 3.0 or more was effective.

  With both alanine and arginine, the Maillard reaction progressed by performing boiling treatment, and a beer-like drinking response and a sense of balance were felt (test sections 2, 3, 8, and 9). On the other hand, under the condition that only the amino acid and sugar were mixed without performing the boiling treatment, the wateriness became apparent, and the result was a lack of both balance and a sense of balance.

Example 2: Selection of amino acids suitable for giving a feeling of drinking (1) Preparation of sample 1 g of isomerized liquid sugar (Fujicraft F-100: Nippon Shokuhin Kako Co., Ltd.), glycine, valine, leucine, isoleucine, tryptophan, Methionine, proline, tyrosine, cystine, glutamine, lysine hydrochloride, arginine, histidine, ornithine, aspartic acid, glutamic acid are weighed so that the final concentration in the sample solution described below is 100 ppm and dissolved in pure water. And made up to 50 ml. These solutions were boiled at 120 ° C. for 120 minutes in an autoclave. The treatment liquid thus obtained was diluted to 300 ml with pure water to obtain a sample liquid, which was then subjected to sensory evaluation. In addition, in order to set an evaluation standard value as in Example 1, a solution having final input concentrations of alanine in the sample solution of 10, 100, and 150 ppm was boiled under the above-described conditions, and the sample was made up. A liquid was prepared. In this way, each sample from the test sections 13 to 31 was obtained.

(2) Sensory evaluation Using the same technique as Example 1, it was carried out by 6 trained panels.

(3) Evaluation results Table 2 shows the sensory evaluation results together with the types of amino acids. It was judged that 3.0 or more was effective.

  In addition to alanine, nine kinds of amino acids (glycine, valine, isoleucine, tryptophan, glutamine, lysine, arginine, histidine, glutamic acid), the Maillard reaction progressed by boiling, and a beer-like drinking response and sharpness were felt ( Test zones 14, 15, 16, 17, 19, 20, 25, 26, 27, 28 and 31).

Example 3 Effect of Combination of Amino Acids on Giving a Drinking Response (1) Preparation of Sample 1 g of isomerized liquid sugar (Fujicraft F-100: Nippon Shokuhin Kako Co., Ltd.), alanine and other amino acids are described below. The final input concentration in the sample liquid to be measured was weighed to 50 ppm, dissolved with pure water, and made up to 50 ml. Here, in the combination of alanine and arginine, a test group of 75 ppm alanine and 25 ppm arginine was additionally prepared. These solutions were boiled at 120 ° C. for 120 minutes in an autoclave. The treatment liquid thus obtained was diluted to 300 ml with pure water to obtain a sample liquid, which was then subjected to sensory evaluation. Moreover, in order to set an evaluation standard value similarly to Example 1, the sample liquid which boiled the solution whose final injection | throwing-in density | concentration in the sample liquid of alanine is 10, 100, 150 ppm on the above-mentioned conditions, and was made up is used. Prepared. In this way, each sample from the test sections 32 to 44 was obtained.

(2) Sensory evaluation Using the same technique as Example 1, it was carried out by 6 trained panels.

(3) Evaluation results The sensory evaluation results are shown in Table 3 together with the types and concentrations of amino acids. It was judged that 3.0 or more was effective.

  In each combination based on alanine, all responded to drinking, and the evaluation of both the balances was high (test sections 35 to 44). Among them, arginine, tryptophan, glutamine, histidine, and glutamic acid had good drinking response and balance, and were a good amino acid combination (test groups 38, 39, and 41 to 44). From the above, any other amino acids tested in Example 3 have the effect of imparting a feeling of drinking by using in combination with alanine, and in particular, combining alanine with arginine, tryptophan, glutamine, histidine, and glutamic acid. As a result, it was confirmed that the effect of imparting a feeling of drinking was further enhanced.

Claims (14)

  A beer-taste beverage comprising a Maillard reaction product of an amino acid and a saccharide, wherein the amino acid is selected from the group consisting of alanine, arginine, glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid Or a beer-taste beverage that is two or more amino acids.   The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid. Beer taste drink.   The beer-taste beverage according to claim 1 or 2, wherein an amino acid exceeding 10 ppm is used as a raw material of the Maillard reaction product with respect to a total capacity of the beer-taste beverage.   The beer-taste drink as described in any one of Claims 1-3 whose said saccharides are glucose and / or fructose.   The extract content is 1 g / 100 ml or less and / or the amount of iso-alpha acid derived from hops is 18 ppm or less based on the total volume of the beer-taste beverage. The described beer-taste beverage.   The beer-taste drink according to any one of claims 1 to 5, which is an alcoholic drink.   A method for producing a beer-taste beverage with a flavorful and harmonious beer-like flavor, comprising the step of adding a Maillard reaction product of an amino acid and a saccharide, wherein the amino acid comprises alanine, arginine, glycine, valine, A production method, which is one or more amino acids selected from the group consisting of isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid.   The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid. Manufacturing method.   A method for providing a beer-taste beverage with a beer-feeling feeling and balance, comprising the step of adding a Maillard reaction product of amino acids and sugars to the beverage, wherein the amino acids are alanine, arginine, glycine, and valine. A method wherein the amino acid is one or more amino acids selected from the group consisting of, isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid.   The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid. the method of.   A drinking response enhancer comprising a Maillard reaction product of an amino acid and a saccharide, wherein the amino acid is selected from the group consisting of alanine, arginine, glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid Alternatively, a drinking response enhancing agent, which is an amino acid of 2 or more.   12. The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid. Enhances feeling of drinking response.   A method for producing a drinking response enhancing agent comprising a step of producing a Maillard reaction product by mixing an amino acid and a saccharide and heating at a temperature of 101 ° C. to 130 ° C. for a time of 10 minutes to 180 minutes. The production method, wherein the amino acid is one or more amino acids selected from the group consisting of alanine, arginine, glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine, and glutamic acid.   14. The amino acid is a combination of alanine and / or arginine and one or more amino acids selected from the group consisting of glycine, valine, isoleucine, tryptophan, glutamine, lysine, histidine and glutamic acid. Manufacturing method.