TWI631901B - Sparkling drink and method for manufacture the same - Google Patents

Abstract

The present invention provides a method for producing a sparkling beverage having an improved cereal flavor regardless of the amount of malt used in the raw material of the foamable beverage, and a sparkling beverage having an improved cereal flavor.

The method for producing a foamable beverage according to the present invention comprises: a sugar liquid preparation step of preparing a sugar liquid; a pH adjustment step of adjusting a pH of the sugar liquid to 5.8 or more; and a boiling step of boiling the sugar liquid after adjusting the pH, according to In the method for producing a foamable beverage, the pH of the sugar liquid is further increased during boiling, and a large amount of aroma components of the cereal flavor which contributes to the sparkling beverage are produced, so that the foamed beverage and the malt of the raw material are used. Irrespective of the amount of use, it has an enhanced grainy aroma.

Description

Foaming beverage and method of producing the same

The present invention relates to a foaming beverage having an improved cereal flavor and a method of producing the foamable beverage.

In the entire scope of the present specification, the "foaming beverage" is not classified by the liquor tax law, the raw materials used and the amount thereof used, and means that it has the foaming property using carbon dioxide gas and has the same or similar characteristics as beer. The scent of alcoholic beverages and non-alcoholic beverages. Therefore, the so-called foaming beverage is used as follows: The beer and sparkling wines currently included in the wine tax law and its relationship regulations are self-evident, and also include beer-flavored beverages commonly known as third beer and non-alcohol.

A foaming beverage containing a beer and a beer-flavored beverage is prepared by incorporating a sugar liquid containing maltose, glucose, or the like, and then inputting a bittering component such as a hop or a hop extract, and using it as necessary. The yeast is fermented and produced (for example, JP-A-H05-323174), JP-A-2002-519018, and 3 (JP-A-2003-251175). In the case of preparing a sugar liquid, although the starch contained in the malt is usually saccharified, there is a case where the amount of malt used is reduced according to the performance and quality of the final product, or the sugar liquid is prepared without using malt. For example, usually for hair that is known as a sparkling wine In the foaming beverage, it is known that the amount of malt contained in the raw material other than water is 66.6 mass% or less, less than 50 mass%, and less than 25% by mass. Moreover, it is known that the foaming beverage which is commonly referred to as "third beer" is a person who does not use malt as a raw material or who mixes other alcoholic beverages into the above-mentioned sparkling wine. It is also known to provide a non-alcohol beer-flavored beverage which is further inhibited by the fermentation process to inhibit the formation of alcohol in the fermentation step, or not subjected to the fermentation step without being classified in the wine.

As described above, in the field of the sparkling beverage, it is possible to provide a sparkling beverage having various performances and qualities in accordance with various hobbies and needs of consumers, and to improve consumer satisfaction.

Prior technical literature Patent literature

[Patent Document 1] Japanese Patent Laid-Open No. Hei 10-323174

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2002-519018

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2003-251175

It is known that a sparkling beverage other than beer also contributes to the appearance of a beer-like taste by the grain aroma of the aroma component derived from malt. Here, it is known that when the amount of malt used in the foaming beverage is reduced, the grain scent tends to be lower than the desired grade.

Accordingly, it is an object of the present invention to provide a method for producing a sparkling beverage having an improved cereal flavor regardless of the amount of malt used in the raw material of the sparkling beverage, and having an improved cereal flavor A sparkling beverage.

In order to solve the above problems, the inventors of the present invention conducted intensive studies. As a result, it has been found that the above problem can be solved by adjusting the pH of the sugar liquid to a predetermined pH after the preparation of the sugar liquid, and then boiling the pH-adjusted sugar liquid, and completed the present invention.

Specifically, the present invention provides the following matters.

(1) A method for producing a foamable beverage, comprising: a sugar liquid preparation step of preparing a sugar liquid; a pH adjustment step of adjusting a pH of the sugar liquid to 5.8 or more; and boiling the sugar liquid after the pH adjustment is boiled step.

(2) The method for producing a foamable beverage according to the above aspect, wherein the content of the malt in the raw material other than water is less than 50% by mass.

(3) The method for producing a foamable beverage according to (1) or (2), wherein the pH of the sugar liquid is 6.0 or more and 7.0 or less in the boiling step.

(4) The method for producing a foamable beverage according to any one of (1) to (3), wherein, in the boiling step, the content of the monosaccharide in the sugar liquid is 30% by mass or more and 95% by mass or less.

(5) The method for producing a foamable beverage according to any one of the preceding claims, wherein at least a part of the raw material is malt.

The method for producing a foamable beverage according to any one of the preceding claims, wherein a part of the raw material is a soybean protein decomposition product.

(7) The method for producing a foamable beverage according to any one of (1) to (6), wherein the fermentation step of fermenting the sugar liquid using yeast is not provided.

(8) A foamable beverage comprising 2-methylbutyraldehyde of 2.4 ppb or more and 5.5 ppb or less; 3-methylbutanal having a content of 6.1 ppb or more and 42.4 ppb or less; and a content of 1.6 ppb or more and 7.2 ppb or less Thioryl aldehyde (methional); and contains 2.7 ppb or more Benzaldehyde below 4.0 ppb.

(9) A foamable beverage containing less than 50% by mass of a malt content in a raw material other than water, and containing 1.5 ppb or more and 5.5 ppb or less of 2-methylbutanal; and containing 3.5 ppb or more and 42.4 ppb The following 3-methylbutanal; contains 0.2 ppb or more of 7.2 ppb or less of methylthiopropanal; and contains 0.7 ppb or more and 4.0 ppb or less of benzaldehyde.

In the present invention, the pH of the sugar liquid is adjusted to 5.8 or more after the sugar liquid preparation step and before the boiling step. Therefore, the pH of the sugar liquid at the time of boiling can be further increased, and the aroma component which imparts the grainy fragrance to the foaming beverage can be produced in a large amount. Therefore, the foamable beverage obtained by the method for producing a foamable beverage according to the present invention has an improved grain flavor regardless of the amount of malt used in the raw material.

Further, since the foamable beverage of the present invention contains a large amount of aroma components imparted to the beer grain aroma, it has an improved grain flavor regardless of the amount of malt used in the raw material.

(to implement the form of the invention)

Hereinafter, the present invention will be described in detail.

<Method for Producing Foaming Beverage>

The method for producing a foamable beverage of the present invention includes, as an essential step, a sugar liquid preparation step of preparing a sugar liquid, a pH adjustment step of adjusting the pH of the sugar liquid to 5.8 or more, and a sugar liquid after adjusting the pH. Boiling the boiling step. Moreover, the method for producing a foamable beverage of the present invention can be used to ferment a sugar liquid using yeast as needed. The fermentation step may or may not have the fermentation step.

[Sugar solution preparation step]

In the present specification, the term "sugar liquid" means an aqueous solution containing a monosaccharide, a disaccharide, or a trisaccharide or more, and is usually obtained by hydrolysis of a starchy raw material, but may be directly added to water by adding a sugar. Modulator.

The starchy raw material is represented by malt and its extract, and may be, for example, rice or corn starch, in addition to malt.

When the sugar liquid is prepared, it is usually mixed with malt or malt as a main raw material, and starch other than malt such as rice or corn starch as a by-product, and mixed in warm water. In the heat preservation, the saccharide enzyme such as amylase contained in the malt is used to hydrolyze the starch contained in the pulverized product of malt and other auxiliary materials to form sugar such as maltose. When the sugar liquid is prepared from malt or other starchy raw material, for example, it is kept at 35 ° C to 50 ° C for 20 minutes to 90 minutes.

(the amount of malt used, etc.)

Here, in the present invention, it is preferred to use malt as a starchy raw material, but malt may not be used. The amount of the malt used when the malt is used as the starchy raw material is, for example, 66.6 mass% or less, less than 50 mass%, or less than 25% by mass based on the total amount of the raw materials other than water. In the method for producing a sparkling beverage of the present invention, even if the amount of malt used is small, as a result, a good cereal flavor can be imparted to the obtained sparkling beverage. The amount of malt used in the total amount of raw materials other than water can be appropriately adjusted in accordance with the performance and quality required for the final product. Further, in the method for producing a sparkling beverage of the present invention, it is preferred to use malt as a raw material at the time of preparing the sugar liquid.

In addition, it is used to prepare non-alcoholic drinks such as non-alcoholic beer-flavored drinks. In the case of a sparkling beverage, it is preferred to use a malt or a malt pulverized material as a starchy raw material to prepare a sugar liquid. However, in order to reproduce a beer-like flavor, a sugar may be added in addition to the malt or malt pulverized material. And starchy raw materials other than malt, such as cereal syrup and cereal extracts other than malt, dietary fiber, fruit juice, bitter, pigment, and the like.

(monosaccharide content in sugar liquid)

The monosaccharide content in the sugar liquid can be adjusted by adding sugars such as maltose, glucose, and fructose. The content of the monosaccharide in the sugar liquid is preferably 30% by mass or more and 95% by mass or less, more preferably 35% by mass or more and 95% by mass or less, and more preferably 50% by mass or more and 95% by mass or less, and more preferably 60% by mass or less. It is particularly preferable that the mass% is 90% by mass or more. By adjusting the monosaccharide content in the sugar liquid, the amount of the aroma component of the cereal aroma is further increased, and a sparkling beverage having a higher grain aroma can be produced.

(Modulation of sugar solution when no malt is used)

When the sugar liquid is prepared without using the malt, in addition to the starch and/or the saccharide, the nitrogen source and the pigment derived from wheat or malt may be mixed in the warm water, and the saccharification enzyme such as amylase may be used for the hydrolysis treatment. Sugar into liquid. As such saccharification enzymes, a previously known saccharification enzyme preparation or the like can be used.

Further, the raw material such as starch, corn starch or the like, sugar as a carbon source, nitrogen source other than wheat or malt used in the present invention is not particularly limited, and in the case of producing a previously foamable beverage, it is generally The substances used can be used in the amounts generally used.

(soy protein decomposition product)

In the method for producing a foamable beverage of the present invention, a soybean protein decomposition product can be used as a part of the raw material. Soy protein decomposition products, used to be used from soybeans It is preferred that the obtained protein is hydrolyzed by chemical or biochemical treatment and the insoluble component such as precipitate is removed.

By using the soybean protein decomposition product as a part of the raw material of the foaming beverage, it is possible to provide a sparkling beverage having a taste and taste derived from a peptide and having a good foam-holding property.

(amino acid)

In the method for producing a sparkling beverage of the present invention, an amino acid addition step of adding an amino acid to the sugar liquid may be employed. Here, as the amino acid added to the sugar liquid, a previously known natural amino acid which is an amino acid constituting the protein may be selected, and it may be selected from the group consisting of alanine, cysteine, aspartic acid, and bran. Aminic acid, phenylalanine, glycine, histidine, isoleucine, lysine, leucine, methionine, aspartame, lysine, glutamic acid At least one of the group consisting of arginine, serine, threonine, valine, tryptophan, and tyrosine. As the amino acid, cysteine, methionine, valine, and tryptophan are preferred, and proline is particularly preferred. These amino acids may be used singly or in combination of two or more. The amino acid may be added as an amino acid preparation, and a yeast extract or the like may be added as a material for the amino acid.

In the method for producing a sparkling beverage of the present invention, when an amino acid is added to the sugar liquid, the amount thereof is usually 2 mg/100 mL or more and 300 mg/100 mL or less, and more preferably 2 mg/100 mL or more and 50 mg/100 mL or less. . By setting the amount of the amino acid to be added to the above range, it is possible to effectively increase the content of the flavor component of the cereal flavor in the sparkling beverage. Further, in the amino acid addition step, when at least one selected from the group consisting of cysteine, methionine, valine, and tryptophan is used, the amount thereof is 2 mg/100 mL or more and 20 mg each. /100mL or less, 2mg/100mL The above 10 mg/100 mL or less, 10 mg/100 mL or more and 300 mg/100 mL or less, and 10 mg/100 mL or more and 50 mg/100 mL or less are preferable. By adding the above-mentioned respective amino acids in the above-mentioned content, it is possible to effectively increase the content of the flavor component which promotes the grainy aroma, and to impart a better grainy aroma to the foamable beverage.

[pH adjustment step]

In the method for producing a foamable beverage of the present invention, the pH of the sugar liquid prepared in the sugar liquid preparation step is adjusted to 5.8 or more. By adjusting the pH of the sugar liquid prepared in the sugar liquid preparation step and boiling the sugar liquid at a higher pH, the amount of the component which promotes the grainy aroma in the sugar liquid is increased. The above pH is preferably 6.0 or more and 7.0 or less, and more preferably 6.0 or more and 6.5 or less.

Further, in the production step of a general foaming beverage, most of the sugar liquid does not have a pH adjustment step before boiling, and even if the pH is adjusted, it is generally adjusted so that the pH of the sugar liquid at the time of boiling is 5.2 to 5.3.

In the pH adjustment step, it is preferred to adjust the pH with a pH adjuster generally used in the field of beverages. As the pH adjuster, an edible acid or a base can be mentioned, and in particular, an edible base is preferably an alkali such as sodium carbonate, potassium carbonate or sodium hydrogencarbonate.

Further, it is preferred that the prepared sugar liquid is filtered by a pH adjustment step or a pH adjustment step to remove insoluble components.

[Boiling step]

In the sugar liquid adjusted to a pH of 5.8 or higher by the sugar liquid preparation step, hops are added as needed to be boiled. Here, when hops are added to the sugar liquid, the hops are preferably added at any stage from the start of boiling to the end of boiling. Further, the boiling time is not particularly limited, and a general boiling time of the sparkling beverage can be employed.

In the pH adjustment step of the present invention, since the boiling step is carried out after the pH of the sugar liquid is adjusted to 5.8 or more, the reaction of various components in the sugar liquid can be promoted in the boiling step, and the grain brought to the sparkling beverage can be promoted. The amount of fragrant ingredients is large. Therefore, according to the method for producing a foamable beverage of the present invention, it is possible to produce a sparkling beverage having a good cereal flavor regardless of the amount of malt used in the raw material.

[fermentation step]

In the method for producing a foamable beverage of the present invention, a fermentation step of fermenting the sugar liquid using yeast is provided as needed. At this time, the boiled sugar liquid removes the precipitate such as hops in a tank called a whirlpool, and is cooled to an appropriate temperature using a plate cooler. Fermentation is carried out by inoculating yeast in the cooled sugar liquid. Next, after the obtained fermentation liquid is cooked, the yeast cells and proteins are removed by filtration to obtain a foaming beverage of the subject matter.

The fermentation conditions in the case of fermenting the sugar liquid using yeast can be employed in the fermentation conditions generally used in the production of a sparkling beverage. For example, the fermentation can be carried out at a temperature of 2 ° C or more and 20 ° C or less for 1 day or more and 10 days or less.

The method for producing the foamable beverage of the present invention may or may not have a fermentation step of fermenting the sugar liquid using yeast according to the type of the foamable beverage required. In this case, other alcoholic beverages may be mixed in the obtained sugar liquid, and as an alcohol-containing foaming beverage, an optional component may be added to the obtained sugar liquid to adjust the taste, and the taste is as a non-alcoholic beer. An alcohol-free foaming beverage such as a beverage.

In addition, the foaming beverage of the non-alcoholic beverage is basically a method in which the sugar liquid prepared by saccharifying the starch of malt or the like is fermented, or the fermentation by the yeast is extremely suppressed. Keep and add in the resulting solution Carbon dioxide gas is produced. The method for producing a foamable beverage of the present invention is also applicable to a method for producing a foamable beverage of such a non-alcoholic beverage.

<foaming beverage>

The invention also relates to a sparkling beverage. The foamable beverage of the present invention contains 2-methylbutyraldehyde of 2.4 ppb or more and 5.5 ppb or less; 3-methylbutyraldehyde of 6.1 ppb or more and 42.4 ppb or less; and methylthiocyanate of 1.6 ppb or more and 7.2 ppb or less. An aldehyde; and a benzaldehyde having a 2.7 ppb or more and 4.0 ppb or less. These components are generally contained in a foamable beverage such as beer. However, since the content is more than the content of each component contained in the foaming beverage such as beer, the content is contained within the above content range. It becomes a grain scent for a sparkling beverage.

The content of the aroma component in the case of 2-methylbutanal is preferably 3.8 ppb or more and 5.5 ppb or less, and more preferably 4.2 ppb or more and 5.5 ppb or less. In the case of 3-methylbutanal, it is preferably 8.3 ppb or more and 42.4 ppb or less, and more preferably 12.0 ppb or more and 42.4 ppb or less. In the case of methylthiopropanal, it is preferably 1.7 ppb or more and 7.2 ppb or less, and more preferably 3.1 ppb or more and 7.2 ppb or less. In the case of benzaldehyde, it is preferably 2.8 ppb or more and 4.0 ppb or less, and more preferably 3.0 ppb or more and 4.0 ppb or less.

In particular, in the foamable beverage of the present invention, when the content of malt in the raw material other than water is less than 50%, 2-methylbutyraldehyde of 1.5 ppb or more and 5.5 ppb or less is contained; and 3.5 ppb or more and 42.4 ppb are contained. The following 3-methylbutanal; contains 0.2 ppb or more of 7.2 ppb or less of methylthiopropanal; and contains benzaldehyde of 0.7 ppb or more and 4.0 ppb or less. Since the content of each component exceeds the content of each component contained in the sparkling wine and the so-called third beer, the cereal flavor of the sparkling beverage is further improved by including the above component within the above content range.

When the above content of the aroma component is 2-methylbutanal, it is 3.8 ppb or more and 5.5 ppb. The following is preferable, and it is more preferably 4.2 ppb or more and 5.5 ppb or less. In the case of 3-methylbutanal, it is preferably 8.3 ppb or more and 42.4 ppb or less, and more preferably 12.0 ppb or more and 42.4 ppb or less. In the case of methylthiopropanal, it is preferably 1.7 ppb or more and 7.2 ppb or less, and more preferably 3.1 ppb or more and 7.2 ppb or less. In the case of benzaldehyde, it is preferably 2.8 ppb or more and 4.0 ppb or less, and more preferably 3.0 ppb or more and 4.0 ppb or less.

[Examples]

Hereinafter, the present invention will be described in detail by way of examples. Further, the present invention is not limited at all by the embodiments disclosed below.

<Example 1; Effect of pH at boiling on the strength of grain scent 1>

200 g of a mixture of saccharides and 3 g of a soybean protein decomposition product were placed in 1 L of water, and then sufficiently mixed to prepare a sugar liquid (sugar preparation step). 1 g of hops was added, and sodium carbonate was used as a pH adjuster, and the pH was adjusted from 5.50 to 7.00 (pH adjustment step). The adjusted sugar liquid after the pH adjustment was boiled at 100 ° C for 60 minutes (boiling step); after boiling, the yeast was inoculated to the filtered sugar liquid and allowed to ferment at 15 ° C for 7 days (fermentation step).

With respect to the obtained foamable beverage, the grain scent strength was evaluated by the sensory evaluation of six panelists according to the following criteria.

The results are shown in Table 1.

[Evaluation criteria (grain incense intensity)]

5: stronger than the control group

4: slightly stronger than the control group

3: the same level as the control group

2: slightly weaker than the control group

1: weaker than the control group

As is clear from Table 1, when the pH at the time of boiling the sugar liquid was adjusted to 5.8 or more, the grain scent strength was remarkably improved as compared with the case where the pH was not adjusted (control group) or when the pH was adjusted to 5.5.

<Example 2; Effect of pH at boiling on the strength of grain scent 2>

After 12 g of the pulverized malt was placed in 500 mL of water, the mixture was sufficiently mixed, and the mixture was kept at 50 ° C to 70 ° C for 90 minutes to prepare a sugar liquid (sugar liquid preparation step). After the sugar liquid was filtered, 120 g of a soy protein decomposition product and a mixed solution of saccharides (a relatively solid fraction of 114 g) and water in an amount of 1 L in total amount were added to prepare a sugar liquid (sugar preparation step). Here, 1 g of hops was introduced, and the pH was adjusted from 5.50 to 7.00 using sodium carbonate as a pH adjuster (pH adjustment step). The pH-adjusted sugar solution was boiled at 100 ° C for 60 minutes (boiling step); after boiling, the yeast was inoculated into the filtered sugar liquid and allowed to ferment at 15 ° C for 7 days (fermentation step).

With respect to the obtained foamable beverage, the grain scent strength was evaluated by the sensory evaluation of six panelists according to the same criteria as in Example 1.

The results are shown in Table 2.

It can be clearly seen from Table 2 that the pH of the sugar liquid is adjusted to be When it was 5.8 or more, the grain scent intensity was remarkably improved as compared with the case where the pH was not adjusted (control group) or when it was adjusted to pH 5.5.

<Example 3: Measurement of content of aroma component in a sparkling beverage 1>

Into 180 L of water, 600 g of a soy protein decomposition product and 500 g of a yeast extract were added and sufficiently mixed, and 36 kg of a mixture solution of a saccharide having a content of a monosaccharide of 3% by mass or less and a content of a disaccharide of 67% by mass or more was added as a sugar liquid. (sugar liquid preparation step). 40 g of hops was placed in the sugar liquid, and sodium carbonate was used as a pH adjuster, and the pH was adjusted to 5.30 or 7.00 (pH adjustment step). The pH-adjusted sugar liquid was boiled at 100 ° C for 60 minutes (boiling step), and after boiling, the yeast was inoculated to the filtered sugar liquid and fermented at 12 ° C for 7 days (fermentation step).

The content of 2-methylbutanal, 3-methylbutanal, methylthiopropionaldehyde, and benzaldehyde was measured by the derivatized SPME-GCMS method for the obtained two types of sparkling beverages. The results are shown in Table 3.

As is clear from Table 3, when the pH was adjusted to 7.0 and boiled when boiled by adjusting the pH to 5.3, the content of each aroma component of the grain scent was remarkably increased.

<Example 4: Measurement of content of aroma components in a sparkling beverage 2>

Into 180 L of water, 600 g of a soy protein decomposition product and 500 g of a yeast extract were added and sufficiently mixed, and 36 kg of a mixture solution of a saccharide having a content of a monosaccharide of 95% by mass and a content of a disaccharide of 5% by mass or more was added as a sugar liquid ( Sugar liquid preparation step). 40 g of hops was placed in the sugar liquid, and the pH was adjusted to 5.30 or 7.00 using sodium carbonate as a pH adjuster (pH adjustment step). The pH-adjusted sugar liquid was boiled at 100 ° C for 60 minutes (boiling step), and after boiling, the yeast was inoculated to the filtered sugar liquid and fermented at 12 ° C for 7 days (fermentation step).

The content of 2-methylbutanal, 3-methylbutanal, methylthiopropionaldehyde, and benzaldehyde was measured by the derivatized SPME-GCMS method for the obtained two types of sparkling beverages. The results are shown in Table 4.

As is clear from Table 4, when the pH was adjusted to 7.0 and boiled when the pH was adjusted to 5.3, the content of each aroma component of the grain scent was significantly increased. Further, in the present example, when the pH was adjusted to 7.0 and boiled, the content of methylthiopropionaldehyde and benzaldehyde was significantly increased even in the sparkling beverage of Example 3 which was boiled compared to pH adjustment of 7.0. .

<Example 5: Effect of change in content ratio of monosaccharide and disaccharide on strength of cereal scent, etc.>

12 g of the pulverized malt was placed in 500 mL of water and sufficiently mixed, and the mixture was incubated at 50 ° C to 70 ° C for 90 minutes to prepare a sugar liquid (sugar preparation step). After the sugar liquid was filtered, 120 g of a mixed solution of saccharides (114 g of a solid content) and 3 g of a soybean protein decomposition product adjusted to have an amount of glucose and maltose as described in Table 5, and a total amount of 1 L of the soy protein were added. The water is prepared into a sugar solution (sugar liquid preparation step). Here, 1 g of hops was put in, and the pH was adjusted to 6.0 using sodium carbonate as a pH adjuster (pH adjustment step). The pH-adjusted sugar liquid was boiled at 100 ° C for 60 minutes (boiling step), and after boiling, the yeast was inoculated to the filtered sugar liquid and fermented at 15 ° C for 7 days (fermentation step).

The foaming beverage obtained was evaluated by the sensibility of six functional inspectors and evaluated for grain strength and sweetness intensity in accordance with the following criteria. At the same time, the content of 2-methylbutanal, 3-methylbutanal, methylthiopropionaldehyde, and benzaldehyde was measured by the derivatized SPME-GCMS method for the obtained sparkling beverage. The results are shown in Tables 5 and 6.

[Evaluation criteria (grain intensity, sweetness intensity)]

5: Stronger than the control group

4: slightly stronger than the control group

3: the same level as the control group

2: slightly weaker than the control group

1: weaker than the control group

As can be clearly seen from Tables 5 and 6, when the content ratio of the monosaccharide and the disaccharide is adjusted, when the content ratio of the monosaccharide is 60% by mass or more and 90% by mass or less, a particularly good cereal aroma can be obtained. Sweet smell, and promote The amount of ingredients that form the aroma of the grain is also increased.

Claims (8)

A method for producing a foamable beverage, comprising: a sugar liquid preparation step of preparing a sugar liquid; a pH adjustment step of adjusting a pH of the sugar liquid to 6.0 or more and 7.0 or less; and a boiling step of boiling the sugar liquid after adjusting the pH . The method for producing a foamable beverage according to the first aspect of the invention, wherein the content of the malt in the raw material other than water is less than 50% by mass. In the method for producing a foamable beverage according to the first aspect of the invention, in the boiling step, the content of the monosaccharide in the sugar liquid is 30% by mass or more and 95% by mass or less. The method for producing a foamable beverage according to claim 1, wherein at least a part of the raw material is malt. The method for producing a foamable beverage according to claim 1, wherein a part of the raw material is a soybean protein decomposition product. The method for producing a foamable beverage according to claim 1, wherein the fermentation step of fermenting the sugar liquid using yeast is not provided. A sparkling beverage comprising 2-methylbutyraldehyde of 2.4 ppb or more and 5.5 ppb or less; 3-methylbutyraldehyde having a content of 6.1 ppb or more and 42.4 ppb or less; and methylthiocyanate having a content of 1.6 ppb or more and 7.2 ppb or less; A methional; and a benzaldehyde having a content of 2.7 ppb or more and 4.0 ppb or less. A foamable beverage containing less than 50% by mass of malt in a raw material other than water, and containing 1.5 ppb or more and 5.5 ppb or less of 2-methylbutanal; and containing 3.5 ppb or more and 42.4 ppb or less of 3 - methyl butyraldehyde; containing methyl thiopropionaldehyde of 0.2 ppb or more and 7.2 ppb or less; and benzaldehyde containing 0.7 ppb or more and 4.0 ppb or less.