本發明及本案說明書中之類啤酒發泡性飲料意指具有啤酒味(香味上使人想起啤酒之味道)之發泡性飲料。本發明中之類啤酒發泡性飲料之酒精濃度並無限定，可為0.5體積%以上之酒精飲料，亦可為未達0.5體積%之所謂無酒精飲料。具體而言，可列舉：啤酒、發泡酒、無酒精啤酒等。除此以外，亦可為將以麥芽作為原料並經過醱酵步驟所製造之飲料與含酒精蒸餾液進行混合而獲得之甜露酒類。 再者，含酒精蒸餾液係藉由蒸餾操作而獲得之含有酒精之溶液，一般可使用分類為蒸餾酒者。例如可使用原料用酒精、烈性酒、威士忌、白蘭地、伏特加、朗姆酒、龍舌蘭酒、杜松子酒、燒酒等。 本發明之類啤酒發泡性飲料之製造方法(以下，有時稱為「本發明之製造方法」)製造儘管麥相對於醱酵原料之使用比率(相對於醱酵原料(質量)之麥(質量)所占之比率)為30%以上，但飲料中之糖質含量未達0.5 g/100 mL之類啤酒發泡性飲料。由於麥使用比率較高，故而關於該製造方法中所獲得之類啤酒發泡性飲料，因麥芽香氣成分等來自麥之香氣成分所引起之啤酒味或濃郁感優異，有飲用感。又，由於飲料中之糖質含量非常低，故而該製造方法中所獲得之類啤酒發泡性飲料儘管麥使用比率較高，但舒暢感較高，令人舒暢。 再者，於本發明及本案說明書中，糖質係指基於食品之營養顯示基準(2003年厚生勞動省公告第176號)之糖質。類啤酒發泡性飲料之糖質含量可自該飲料整體之重量，扣除蛋白質、脂質、食物纖維、灰分、酒精成分及水分之量，藉此進行計算。飲料中之蛋白質、脂質、食物纖維、灰分及水分之量可藉由上述營養顯示基準中提出之方法進行測定。具體而言，蛋白質之量可藉由氮定量換算法進行測定，脂質之量可藉由醚萃取法、氯仿-甲醇混合液萃取法、格氏法、酸分解法或瑞氏法進行測定，食物纖維之量可藉由高效液相層析法或Prosky法進行測定，灰分之量可藉由乙酸鎂添加灰化法、直接灰化法或硫酸添加灰化法進行測定，水分之量可藉由卡氏法、乾燥助劑法、減壓加熱乾燥法、常壓加熱乾燥法或塑膠膜法進行測定。該等測定方法係於業者間一般已知。 於本發明及本案說明書中，「麥」意指大麥、小麥、黑麥、燕麥等麥類，包含未發芽者及麥芽之兩者。於之後之說明書中，「大麥」、「小麥」、「黑麥」、「燕麥」只要未特別記載，則均意指未發芽者。 本發明之製造方法具有：釀造步驟，其係對包含麥芽等麥之醱酵原料與原料水之混合物進行糖化處理而製備麥芽汁；及醱酵步驟，其係對上述麥芽汁接種酵母而進行醱酵；且於上述釀造步驟中，使用固體之原料之總量之6倍量以上的原料水，藉由葡糖澱粉酶、或葡糖澱粉酶及支鏈澱粉酶將醱酵原料進行糖化。於釀造步驟中，藉由葡糖澱粉酶，或者藉由葡糖澱粉酶及支鏈澱粉酶將醱酵原料進行糖化，藉此促進將醱酵原料中之糖質、尤其是來自麥芽之糖質分解為酵母可合成代謝之糖之反應，結果為非合成代謝性糖減少，而可製造糖質含量較低之類啤酒發泡性飲料。 於本發明之製造方法中，為了藉由葡糖澱粉酶、或葡糖澱粉酶及支鏈澱粉酶將醱酵原料進行糖化，較佳為於釀造步驟中，對醱酵原料添加葡糖澱粉酶，視需要與支鏈澱粉酶一起添加。 作為本發明中所使用之葡糖澱粉酶，只要為具有切斷澱粉質之非還原性末端而生成葡萄糖之觸媒活性之酵素，則並無特別限定，可使用來自各種生物之葡糖澱粉酶。例如，可使用市售之葡糖澱粉酶中之任一種酵素，又，亦可組合該等而使用。 作為本發明中所使用之支鏈澱粉酶，只要為可將澱粉質之α-1,6葡糖苷鍵進行水解之酵素，則並無特別限定，可使用來自各種生物之支鏈澱粉酶。例如，可使用市售之支鏈澱粉酶中之任一種酵素，又，亦可組合該等而使用。 添加至醱酵原料中之葡糖澱粉酶之量只要為用以促進來自麥芽等麥之糖質分解為合成代謝性糖之反應而言充分的量即可。即便麥芽使用量為100%，亦相對容易將最終飲料中之糖質含量抑制為未達0.5 g/100 mL，故而於本發明之製造方法中，較佳為將釀造步驟中所添加之葡糖澱粉酶之量相對於醱酵原料重量設為22 U/1 g以上(相對於醱酵原料1 g為22 U以上。以下相同)，更佳為設為40 U/1 g以上。 添加至醱酵原料中之支鏈澱粉酶之量只要為用以促進來自麥芽等麥之糖質分解為合成代謝性糖之反應而言充分的量即可。即便麥芽使用量為100%，亦相對容易將最終飲料中之糖質含量抑制為未達0.5 g/100 mL，故而於本發明之製造方法中，較佳為將釀造步驟中所添加之支鏈澱粉酶之量相對於醱酵原料重量設為0.1 U/1 g以上。 於本發明之製造方法中，為了充分地高效率地進行釀造步驟中之醱酵原料之糖化，使用固體之原料之總量之6倍量以上的原料水。換言之，將固體原料與注入熱水之質量比(以下，有時稱為「注入熱水比」)設為1：6以上。於本發明之製造方法中，若原料水之量變得過多，則麥芽汁變稀，醱酵步驟中之效率變低，故而注入熱水比較佳為1：10以下，更佳為1：6～1：8。於以啤酒為代表之類啤酒發泡性飲料之製造中，就醱酵效率之方面而言，一般於注入熱水比為1：3～5之條件下進行糖化，於本發明之製造方法中，於注入熱水比更高之條件下進行糖化，藉此改善糖化效率。 本發明之製造方法可於釀造步驟中，使用特定之酵素，且調整注入熱水(原料水)之量，藉此將來自麥芽等麥之糖類高效率地轉換為酵母可合成代謝之糖，除此以外，以與以麥芽作為原料並經過醱酵步驟而製造之其他醱酵類啤酒發泡性飲料之製造相同之方式進行製造。一般之醱酵類啤酒發泡性飲料可藉由釀造(醱酵原料液製備)、醱酵、貯酒、過濾之步驟而製造。 於本發明之製造方法中，用作醱酵原料之麥並無特別限定，較佳為包含麥芽者，亦可於麥芽中組合未發芽之大麥或小麥而使用。於本發明中，作為成為醱酵原料之麥，尤其是較佳為大麥麥芽、小麥麥芽、大麥、小麥或該等之混合物，更佳為僅大麥麥芽、或大麥麥芽與大麥之組合。 用作醱酵原料之麥芽可使用藉由一般之製麥處理，使大麥等發芽者。具體而言，可將收穫之大麥、小麥、燕麥等浸於水中而適度地使之發芽後，藉由熱風進行焙烤乾燥，藉此製造麥芽。麥芽可藉由常規方法進行破碎。作為本發明中所使用之麥芽，就容易製造更低糖質之類啤酒發泡性飲料之方面而言，較佳為使用極限最終醱酵度更高之麥芽、即預先使用小規模之實驗室釀造設備，於與大規模相同之條件下事先製作麥芽汁，確認酵母無法合成代謝之糖質為低含量之麥芽。酵母無法合成代謝之糖質可藉由自麥芽汁中之糖質減去酵母可合成代謝之糖類、具體而言為葡萄糖、麥芽糖、果糖、麥芽三糖等而算出。 作為醱酵原料，只要麥使用比率為30%以上即可，可僅以麥作為醱酵原料(麥使用比率100%)，亦可併用麥以外之澱粉質原料或糖質原料。作為麥以外之澱粉質原料，可列舉：大米、高粱、玉米、大豆等豆類、薯類等。澱粉質原料可以穀物糖漿、穀物萃取物等之形式使用。作為本發明中所使用之麥以外之澱粉質原料，可為1種澱粉質原料，亦可為混合有複數種澱粉質原料者。作為糖質原料，例如可列舉液糖或砂糖等糖類。此處，液糖係藉由酸或糖化酶將澱粉質進行分解、糖化而製造者，主要包含葡萄糖、麥芽糖、麥芽三糖等。 於本發明之製造方法中，即便於麥芽等麥相對於醱酵原料之使用量較多之情形時，亦可明顯降低最終製品中之糖質含量。因此，藉由使用本發明之製造方法，可於不提高糖質含量之情況下提高麥相對於醱酵原料之使用比率。為了可更充分地發揮本發明之製造方法之效果，麥相對於醱酵原料之使用比率較佳為50%以上且100%以下，更佳為65%以上且100%以下，進而較佳為80%以上且100%以下。一般有麥占醱酵原料之使用比率越高，則最終製品中殘存之非合成代謝性糖之含量越高，糖質含量越高之傾向，但藉由使用本發明之製造方法，即便於麥相對於醱酵原料之使用比率為100%之情形時，亦可製造糖質含量未達0.5 g/100 mL之類啤酒發泡性飲料。 於本發明之製造方法中，即便於麥芽相對於醱酵原料之使用量較多之情形時，亦可明顯降低最終製品中之糖質含量。為了可更充分地發揮本發明之製造方法之效果，麥芽相對於醱酵原料之使用比率(相對於醱酵原料(質量)之麥芽(質量)所占之比率)較佳為30%以上且100%以下，更佳為50%以上且100%以下，進而較佳為65%以上且100%以下，更進一步較佳為80%以上且100%以下。藉由使用本發明之製造方法，即便於麥芽相對於醱酵原料之使用比率為100%之情形時，亦可製造糖質含量未達0.5 g/100 mL之類啤酒發泡性飲料。 首先，作為釀造步驟，對包含麥芽等麥之醱酵原料與原料水之混合物進行糖化處理而製備麥芽汁。具體而言，首先，製備含有包含麥芽等之醱酵原料及原料水之混合物並進行加溫，使醱酵原料之澱粉質糖化。可於該混合物中加入醱酵原料等及水以外之輔料。作為該輔料，例如可列舉：啤酒花、酵母萃取物、蛋白質分解物、水溶性食物纖維、甜味劑、苦味劑、果汁、著色劑、香草、香料等。 水溶性食物纖維意指溶解於水中，且不被人類之消化酵素消化或難以消化之碳水化合物。作為本發明中所使用之水溶性食物纖維，例如可列舉：難消化性糊精、聚葡萄糖、大豆食物纖維、半乳甘露聚糖、菊糖、瓜爾膠分解物、果膠、阿拉伯膠等。該等水溶性食物纖維可僅使用1種，亦可併用2種以上。 作為甜味劑，可為砂糖，可為甜度相對較低者，亦可為高甜度甜味劑。作為甜度相對較低之甜味劑，具體而言，可列舉：多糖類、甜味系胺基酸。多糖類意指3個以上之單糖進行聚合而成之糖質。多糖類主要根據其大小，大致區分為澱粉、糊精及寡糖。寡糖係3～10個左右之單糖進行聚合而成之糖質，糊精係指將澱粉進行水解而獲得之糖質，且大於寡糖者。作為甜味系胺基酸，可列舉丙胺酸或甘胺酸，較佳為丙胺酸。作為高甜度甜味劑，可列舉：乙醯磺胺酸鉀、紐甜、阿斯巴甜、蔗糖素、甜菊、酵素處理甜菊等。該等甜味劑可僅使用1種，亦可併用2種以上。 作為苦味劑，只要為於作為製品之類啤酒發泡性飲料中，呈現與啤酒同質或近似之苦味者則並無特別限定，可為啤酒花中所包含之苦味成分，亦可為啤酒花中未包含之苦味成分。作為該苦味劑，具體而言，代表性地可列舉：鎂鹽、鈣鹽、檸檬酸三丁酯、檸檬酸三乙酯、柚苷、苦木素、異α酸、四異α酸、β酸之氧化物、奎寧、苦瓜素、檞皮苷、可可鹼、咖啡因等苦味賦予成分；及苦瓜、當藥茶、苦丁茶、洋艾萃取物、龍膽萃取物、奎寧萃取物等苦味賦予原材料。該等苦味劑可僅使用1種，亦可併用2種以上。 作為蛋白質分解物，例如可列舉大豆蛋白分解物等。 作為著色劑，例如可列舉焦糖色素等。 作為香料，例如可列舉：啤酒香料(flavor)、啤酒香料(spice)、啤酒花香料等。 於釀造步驟中，將葡糖澱粉酶、或葡糖澱粉酶及聚三葡萄糖酶添加至醱酵原料與原料水之混合物中。葡糖澱粉酶、或葡糖澱粉酶及聚三葡萄糖酶之添加時間只要為於釀造步驟結束時點之前充分地進行藉由所添加之該等酵素之糖化反應的時點則並無特別限定。又，兩種酵素可同時添加至上述混合物中，亦可分別獨立地添加。例如，葡糖澱粉酶、或葡糖澱粉酶及聚三葡萄糖酶可於醱酵原料與原料水之混合物之製備時點，與麥芽等醱酵原料一起添加，亦可於糖化反應之中途添加。於本發明中，為了充分地進行藉由葡糖澱粉酶進行之酵素反應、或藉由葡糖澱粉酶及聚三葡萄糖酶進行之酵素反應，較佳為於上述混合物之製備時點或釀造步驟之較早之階段，添加葡糖澱粉酶、或葡糖澱粉酶及聚三葡萄糖酶，更佳為於上述混合物之製備時點進行添加。 於釀造步驟中，亦較佳為於醱酵原料與原料水之混合物中添加除葡糖澱粉酶、或葡糖澱粉酶及聚三葡萄糖酶以外之酵素。作為該其他酵素，可列舉：α-澱粉酶等糖化酶或蛋白酶等酶劑。 糖化處理時之溫度或時間可考慮葡糖澱粉酶等所添加之酵素之種類、醱酵原料之種類或量、之後之醱酵步驟中所使用之酵母之種類或醱酵力等，以最終獲得之飲料中之糖質含量未達0.5 g/100 mL之方式適當決定，以充分地進行將麥芽等醱酵原料中之糖質分解為酵母合成代謝性糖。糖化處理之時間越長，則越充分地進行糖化，故而於本發明之製造方法中，釀造步驟之糖化處理可藉由將上述混合物例如於60～80℃下保持60～300分鐘、較佳為100～300分鐘、更佳為180～300分鐘而進行。 將糖化處理後所獲得之糖化液(麥芽漿液)煮沸，獲得麥芽汁。麥芽漿液較佳為於煮沸處理前進行過濾，並對所獲得之濾液進行煮沸處理。煮沸方法及其條件可適當決定。 藉由於煮沸處理前或煮沸處理中適當添加香草等，可製造具有所需之香味之類啤酒發泡性飲料。尤佳為啤酒花於煮沸處理前或煮沸處理中添加。藉由於啤酒花之存在下進行煮沸處理，可高效率地煮出啤酒花之風味、香氣成分。啤酒花之添加量、添加態樣(例如分為數次而添加等)及煮沸條件可適當決定。 較佳為於釀造步驟後且醱酵步驟前，自煮沸之麥芽汁去除藉由沈澱所產生之蛋白質等粕。粕之去除可藉由任一固液分離處理而進行，一般使用被稱為漩渦之槽而去除沈澱物。此時之麥芽汁之溫度只要為15℃以上即可，一般於50～80℃左右下進行。去除粕後之麥芽汁(濾液)係藉由板式冷卻器等冷卻至適當之醱酵溫度。 繼而，作為醱酵步驟，對冷卻後之麥芽汁接種酵母而進行醱酵。冷卻後之麥芽汁可直接供於醱酵步驟，亦可於調整為所需之萃取物濃度後供於醱酵步驟。醱酵中使用之酵母並無特別限定，通常可自酒類之製造中所使用之酵母中適當選擇而使用。可為上面醱酵酵母，亦可為下面醱酵酵母，就容易應用於大型釀造設備之方面而言，較佳為下面醱酵酵母。 亦可促進醱酵步驟中之酒精醱酵而提高最終醱酵度，藉此將麥芽汁中之合成代謝性糖高效率地轉換為醇，將最終獲得之類啤酒發泡性飲料之合成代謝性糖之含量抑制為足夠低。 又，可於接種酵母之前之麥芽汁或上述醱酵步驟中之醱酵液中添加醇類。藉由於醱酵完成前添加醇類，與於醱酵後所獲得之醱酵液中添加醇類而獲得之飲料相比，醇與醱酵液之味道融合性較佳，醇本身之尖銳之刺激感得到抑制，獲得溫和之味道之類啤酒發泡性飲料。 添加至麥芽汁等中之醇類之量可考慮目標製品品質、尤其是作為最終製品之醱酵飲料之目標酒精濃度而適當調整。例如，作為添加至麥芽汁等中之醇類之量，根據所添加之醇類，較佳為使所製造之類啤酒發泡性飲料之酒精濃度增大1體積%以上之量，更佳為使所製造之類啤酒發泡性飲料之酒精濃度增大1～4體積%之量。 作為添加至麥芽汁等中之醇類，只要為包含醇者則並無特別限定，例如可為原料用酒精，可為烈性酒、威士忌、白蘭地、伏特加、朗姆酒、龍舌蘭酒、杜松子酒、燒酒等含酒精蒸餾液，亦可為清酒等釀造酒。作為本發明之製造方法中所使用之醇類，就於不會對類啤酒發泡性飲料之味道性產生嚴重影響之情況下提高酒精濃度之方面而言，較佳為原料用酒精、或伏特加等特徵性香味較小之含酒精蒸餾液，更佳為原料用酒精。 於在醱酵步驟中添加醇類之情形時，為了可使所添加之醇類充分地與醱酵液融合，較佳為於添加醇類後亦充分地進行醱酵。具體而言，例如較佳為以添加醇類後之醱酵液之酒精濃度於醱酵完成之前之期間與醇類添加時點相比增大1體積以上的方式添加醇類。 進而，作為貯酒步驟，使所獲得之醱酵液於貯酒罐中熟化，於0℃左右之低溫條件下儲存並使之穩定化後，作為過濾步驟，過濾熟化後之醱酵液，藉此可去除酵母及於該溫度區域內不溶之蛋白質等，獲得目標類啤酒發泡性飲料。該過濾處理只要為可過濾去除酵母之方法即可，例如可列舉：矽藻土過濾、藉由平均孔徑為4～5 μm左右之過濾器進行之過濾器過濾等。又，為了獲得所需之酒精濃度，可於過濾前或過濾後進行適量之加水而進行稀釋。所獲得之類啤酒發泡性飲料通常藉由填充步驟進行瓶裝，以製品之形式出貨。 除此以外，於藉由酵母進行之醱酵步驟之後之步驟中，例如與含酒精蒸餾液進行混合，藉此可製造相當於酒稅法中之甜露酒類之類啤酒發泡性飲料。含酒精蒸餾液之添加可為用以調整酒精濃度之加水前，亦可為加水後。就可製造具有更佳之麥感之類啤酒發泡性飲料之方面而言，添加之含酒精蒸餾液較佳為麥烈性酒。 脯胺酸相對較多地包含於麥芽等麥中，為即便經過醱酵步驟，最終製品中之殘存量亦未怎麼發生變化之胺基酸。因此，於麥芽使用比率較高之類啤酒發泡性飲料中，與麥芽使用比率較低之類啤酒發泡性飲料或未使用麥芽之類啤酒發泡性飲料相比，脯胺酸含量明顯變多。即，類啤酒發泡性飲料中之脯胺酸含量成為用作原料之麥之使用量之標準、尤其是麥芽之使用量之標準。由於麥使用比率較高為30%以上，故而藉由本發明之製造方法所製造之類啤酒發泡性飲料中之脯胺酸含量亦變高。作為藉由本發明之製造方法所製造之類啤酒發泡性飲料，較佳為脯胺酸含量為4 mg/100 mL以上者，更佳為脯胺酸含量為7 mg/100 mL以上者，進而較佳為脯胺酸含量為10 mg/100 mL以上者。該類啤酒發泡性飲料之脯胺酸含量之上限值並無特別限定，多數情況下為20 mg/100 mL以下。 再者，類啤酒發泡性飲料之脯胺酸含量例如可使用(美國)Waters公司製造之Acquity UPLC分析裝置，藉由AccQ-Tag Ultra標籤化法進行測定。又，亦可使用日立公司製造之胺基酸自動分析裝置L-8800A型等進行測定。 關於本發明之類啤酒發泡性飲料，麥相對於醱酵原料之使用比率為30%以上，脯胺酸含量為4 mg/100 mL以上，糖質含量未達0.5 g/100 mL。作為本發明之類啤酒發泡性飲料，較佳為麥芽相對於醱酵原料之使用比率為30%以上者。該類啤酒發泡性飲料由於麥使用比率較高，故而因麥芽香氣成分等來自麥之香氣成分所引起之啤酒味或濃郁感優異，有飲用感。又，由於飲料中之糖質含量非常低，故而儘管麥使用比率較高，但舒暢感較高，令人舒暢。本發明之類啤酒發泡性飲料例如可藉由本發明之製造方法而製造。再者，先前未市售儘管麥芽使用比率較高為30%以上，但糖質含量未達0.5 g/100 mL之類啤酒發泡性飲料。 作為本發明之類啤酒發泡性飲料，較佳為脯胺酸含量為4 mg/100 mL以上，更佳為7 mg/100 mL以上，進而較佳為10 mg/100 mL以上。 [實施例] 其次，示出實施例及參考例更詳細地說明本發明，但本發明並不限定於以下之實施例等。 再者，類啤酒發泡性飲料中之糖質含量係藉由自飲料整體之重量，扣除蛋白質、脂質、食物纖維、灰分、酒精成分及水分之含量而進行計算。類啤酒發泡性飲料之蛋白質含量係藉由氮定量換算法進行測定，脂質含量係藉由醚萃取法進行測定，食物纖維含量係藉由Prosky法進行測定，灰分含量係藉由直接灰化法進行測定，水分含量係藉由減壓加熱乾燥法進行測定。各方法係藉由常規方法而進行。 又，類啤酒發泡性飲料中之脯胺酸含量係使用日立公司製造之胺基酸自動分析裝置L-8800A型進行測定。 [實施例1] 將作為原料之麥芽40 g、水320 mL、葡糖澱粉酶(Amano Enzyme公司，「Gluczyme NLP」)及聚三葡萄糖酶(Amano Enzyme公司，「Amano 3」)進行混合。葡糖澱粉酶係以麥芽每1 g成為2.1、4.2、21、42或63 U之方式進行添加。聚三葡萄糖酶係以麥芽每1 g成為45 U之方式進行添加。再者，葡糖澱粉酶之澱粉糖化力係藉由天野法(pH值4.5)進行測定。將所獲得之混合物以於62℃下加熱處理240分鐘，其後於76℃下加熱處理5分鐘之釀造曲線圖進行釀造，獲得麥芽漿液。過濾所獲得之麥芽漿液，獲得麥芽汁。 測定所獲得之各麥芽汁之最終醱酵度。最終醱酵度係表示進行糖化之值，與於各麥芽汁之製造中，於釀造步驟中所添加之葡糖澱粉酶量一起示於表1。其結果為可知，於葡糖澱粉酶之添加量較多之情況下，促進麥芽汁之糖化，將葡糖澱粉酶添加量設為醱酵原料每1 g多於21 U，藉此確認到充分進行糖化，自該進行糖化之麥芽汁獲得更低糖質之啤酒。 [表1]
[實施例2] 將作為原料之麥芽40 g、水320 mL、葡糖澱粉酶(Amano Enzyme公司，「Gluczyme NLP」)及聚三葡萄糖酶(Amano Enzyme公司，「Amano 3」)進行混合。葡糖澱粉酶係以麥芽每1 g成為63 U之方式進行添加。聚三葡萄糖酶係以麥芽每1 g成為0、3.0、15.0、30.0或45.0 U之方式進行添加。再者，聚三葡萄糖酶之澱粉糖化力係藉由天野法(pH值6.0)進行測定。將所獲得之混合物以於62℃下加熱處理240分鐘，其後於76℃下加熱處理5分鐘之釀造曲線圖進行釀造，過濾所獲得之麥芽漿液，獲得麥芽汁。 測定所獲得之各麥芽汁之最終醱酵度。將測定結果與於各麥芽汁之製造中，於釀造步驟中所添加之聚三葡萄糖酶量一起示於表2。其結果為可知，於添加63 U/g-麥芽之葡糖澱粉酶之所有樣本中，即便不添加聚三葡萄糖酶亦充分地進行糖化。又，可知較佳為將聚三葡萄糖酶設為醱酵原料每1 g多於0.1 U，藉此進一步進行糖化。 [表2]
[實施例3] 將作為原料之麥芽40 g、水160、240或320 mL、葡糖澱粉酶(Amano Enzyme公司，「Gluczyme NLP」)及聚三葡萄糖酶(Amano Enzyme公司，「Amano 3」)進行混合。葡糖澱粉酶係以麥芽每1 g成為63 U之方式進行添加，聚三葡萄糖酶係以麥芽每1 g成為45.0 U之方式進行添加。再者，關於注入熱水比，於添加原料水160 mL之情形時為1：4，於添加原料水240 mL之情形時為1：6，於添加原料水320 mL之情形時為1：8。將所獲得之混合物以於62℃下加熱處理240分鐘，其後於76℃下加熱處理5分鐘之釀造曲線圖進行釀造，獲得麥芽漿液。過濾所獲得之麥芽漿液，獲得麥芽汁。 測定所獲得之各麥芽汁之最終醱酵度。將測定結果與於各麥芽汁之製造中釀造中之注入熱水比一起示於表3。其結果為可知，與注入熱水比為1：4之情形相比，於為1：6以上之情形時，最終獲得之飲料中之糖質含量變低，藉由將注入熱水比調整為1：6以上，提高麥芽汁之最終醱酵度，獲得糖質含量未達0.5 g/100 mL之類啤酒發泡性飲料。 [表3]
[實施例4] 將作為原料之麥芽、水4000 mL、葡糖澱粉酶(Amano Enzyme公司，「Gluczyme NLP」)15 g及聚三葡萄糖酶(Amano Enzyme公司，「Amano 3」)15 g進行混合。葡糖澱粉酶之添加量為麥芽每1 g為63 U，聚三葡萄糖酶之添加量為麥芽每1 g為45.0 U。將所獲得之混合物以於62℃下加熱處理240分鐘，其後於76℃下加熱處理5分鐘之釀造曲線圖進行釀造，獲得麥芽漿液。過濾所獲得之麥芽漿液後，添加啤酒花1 g、硫酸銨0.3 w/v%、酵母萃取物0.1 w/v%及蔗糖並煮沸30分鐘，獲得麥芽汁。使所獲得之麥芽汁醱酵並進行過濾，獲得類啤酒發泡性飲料。將各飲料中所使用之麥芽及蔗糖之使用量、以及麥芽使用比率(麥芽之使用量相對於麥芽與蔗糖之合計使用量之比率)示於表4。 測定所獲得之各類啤酒發泡性飲料之糖質及脯胺酸之含量。將測定結果示於表4。 又，對各類啤酒發泡性飲料之啤酒味、濃郁感、舒暢感及綜合評價進行官能評價。官能評價係3名專業官能檢查員分別盲進行各類啤酒發泡性飲料之官能試飲，以下述所示之5個等級進行評價。將評價結果示於表4。 啤酒味之評價； 5：非常像啤酒。 4：像啤酒。 3：難以評價。 2：不像啤酒。 1：非常不像啤酒。 濃郁感之評價； 5：非常濃郁。 4：濃郁。 3：難以評價。 2：不濃郁。 1：非常不濃郁。 舒暢感之評價； 5：非常有舒暢感。 4：有舒暢感。 3：難以評價。 2：無舒暢感。 1：非常無舒暢感。 綜合評價(是否有啤酒味，濃郁感與舒暢感之平衡性良好)； 5：非常良好。 4：良好。 3：難以評價。 2：較差。 1：非常差。 [表4]
其結果為，樣本1～6均糖質含量為0.3 g/100 mL。又，關於脯胺酸含量，麥芽使用比率越高則越多。關於官能評價，樣本1～6均舒暢感之評價較高，但關於啤酒味及濃郁感之評價，麥芽使用比率越高則越高，關於綜合評價，亦麥芽使用比率越高則越高。 又，針對麥芽使用比率100%之樣本1之類啤酒發泡性飲料及市售之類啤酒發泡性飲料11種(市售品A～K)，以相同之方式對啤酒味、濃郁感、舒暢感及綜合評價進行官能評價。將評價結果示於表5及6。再者，市售品A～F為啤酒，其中市售品A、C及E係與樣本1相同地麥芽使用比率為100%。又，市售品G～K係聲稱零糖質(糖質含量未達0.5 g/100 mL)之啤酒以外之類啤酒發泡性飲料，其中市售品J為無酒精啤酒。其結果為，關於樣本1，啤酒味、濃郁感、舒暢感中之任一者之評價均較高，相對於此，關於作為啤酒之市售品A～F，均啤酒味及濃郁感之評價較高，但舒暢感之評價較低，關於糖質含量較低之市售品G～K，雖舒暢感之評價較高，但啤酒味及濃郁感之評價較低。 [表5]
[表6]
[實施例4] 將作為原料之麥芽、大麥、水4000 mL、葡糖澱粉酶(Amano Enzyme公司，「Gluczyme NLP」)15 g及聚三葡萄糖酶(Amano Enzyme公司，「Amano 3」)15 g進行混合。葡糖澱粉酶之添加量係麥芽與大麥之合計量每1 g為63 U，聚三葡萄糖酶之添加量係麥芽與大麥之合計量每1 g為45.0 U。將所獲得之混合物以於50℃下加熱處理90分鐘，繼而於62℃下加熱處理240分鐘，其後於76℃下加熱處理5分鐘之釀造曲線圖進行釀造，獲得麥芽漿液。過濾所獲得之麥芽漿液後，添加啤酒花1 g、硫酸銨0.3 w/v%、酵母萃取物0.1 w/v%及蔗糖並煮沸30分鐘，獲得麥芽汁。使所獲得之麥芽汁醱酵並進行過濾，獲得類啤酒發泡性飲料。將各飲料中所使用之麥芽、大麥及蔗糖之使用量、以及麥使用比率(麥芽與大麥之合計使用量相對於麥芽、大麥及蔗糖之合計使用量之比率)示於表7。 測定所獲得之各類啤酒發泡性飲料之糖質及脯胺酸之含量。又，針對各類啤酒發泡性飲料之啤酒味、濃郁感、舒暢感及綜合評價，以與實施例3相同之方式進行官能評價。將結果示於表7。 [表7]
其結果為，樣本1～6均糖質含量為0.3 g/100 mL。又，關於脯胺酸含量，麥使用比率越高則越多。關於官能評價，樣本1～6均舒暢感之評價較高，關於啤酒味及濃郁感之評價，麥使用比率越高則越高，關於綜合評價，亦麥使用比率越高則越高。The beer-foaming beverage in the present invention and the present specification means a sparkling beverage having a beer flavor (a flavor on the flavor that reminiscent of the taste of the beer). The alcohol concentration of the beer sparkling beverage in the present invention is not limited, and may be 0.5% by volume or more of an alcoholic beverage, or may be a so-called non-alcoholic beverage of less than 0.5% by volume. Specific examples include beer, sparkling wine, and non-alcoholic beer. In addition to this, it may be a liqueur obtained by mixing a beverage produced by using a malt as a raw material and subjected to a fermentation step with an alcohol-containing distillate. Further, the alcohol-containing distillate is an alcohol-containing solution obtained by a distillation operation, and generally classified into distilled spirits. For example, raw materials such as alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. can be used. The method for producing a beer-foaming beverage according to the present invention (hereinafter, referred to as "the method for producing the present invention") is used to produce a ratio of wheat relative to the raw material of the fermented material (relative to the raw material (mass) of the raw material (quality). The ratio of the mass) is more than 30%, but the beer content in the beverage is less than 0.5 g/100 mL. The beer-flavored beverage obtained in the production method is excellent in beer flavor or richness caused by aroma components such as malt aroma components, and has a drinking sensation. Further, since the saccharide content in the beverage is extremely low, the beer-foaming beverage obtained in the production method has a high comfort and a comfortable feeling although the wheat use ratio is high. Further, in the present invention and the present specification, the saccharide refers to the saccharide based on the food nutrition display standard (Ministry of Health, Labour and Welfare, No. 176, 2003). The saccharide content of the beer-like beverage can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash, alcohol component and moisture from the total weight of the beverage. The amount of protein, lipid, dietary fiber, ash and moisture in the beverage can be determined by the method proposed in the above nutritional display standard. Specifically, the amount of protein can be determined by a nitrogen quantitative exchange algorithm, and the amount of lipid can be determined by ether extraction, chloroform-methanol mixture extraction, Grignard method, acid decomposition method or Wright method. The amount of fiber can be determined by high performance liquid chromatography or Prosky method, and the amount of ash can be determined by magnesium acetate addition ashing method, direct ashing method or sulfuric acid adding ashing method, and the amount of water can be determined by The Karl Fischer method, the drying aid method, the reduced pressure heating and drying method, the atmospheric pressure heating drying method or the plastic film method are used for the measurement. Such assays are generally known to those skilled in the art. In the present invention and the present specification, "wheat" means wheat such as barley, wheat, rye, oats, and the like, and includes both unmalted and malt. In the following description, "barley", "wheat", "rye" and "oatmeal" mean unmalted unless otherwise stated. The manufacturing method of the present invention comprises: a brewing step of preparing a wort by saccharifying a mixture comprising a wheat mash and a raw material water; and a fermentation step of inoculating the yeast with the wort And the fermentation is carried out; and in the above-mentioned brewing step, the raw material water of 6 times or more the total amount of the solid raw materials is used, and the fermented raw material is subjected to glucoamylase, or glucoamylase and pullulanase. Saccharification. In the brewing step, the saccharification of the yeast raw material is promoted by glucoamylase or by glucoamylase and pullulanase, thereby promoting the sugar in the raw material, especially the malt-derived sugar. The decomposition of the substance into a reaction of the anabolic sugar of the yeast results in a reduction in non-anabolic sugar, and a beer-flavored beverage having a low saccharide content can be produced. In the production method of the present invention, in order to saccharify the fermentation raw material by glucoamylase, or glucoamylase and pullulanase, it is preferred to add glucoamylase to the fermentation material in the brewing step. Add as needed with the pullulanase. The glucoamylase used in the present invention is not particularly limited as long as it is a catalyst having a catalytic activity of cleavage of a non-reducing end of starch and generating glucose, and glucoamylase derived from various organisms can be used. . For example, any one of commercially available glucoamylases may be used, or may be used in combination. The pullulanase used in the present invention is not particularly limited as long as it is an enzyme capable of hydrolyzing the α-1,6-glucosidic bond of starch, and a pullulanase derived from various organisms can be used. For example, any one of commercially available pullulanase enzymes may be used, or may be used in combination. The amount of the glucoamylase to be added to the fermentation material may be an amount sufficient to promote the decomposition of the saccharide from the malt, such as malt, into an anabolic sugar. Even if the amount of malt used is 100%, it is relatively easy to suppress the saccharide content in the final beverage to less than 0.5 g/100 mL. Therefore, in the manufacturing method of the present invention, it is preferred to add the Portuguese added in the brewing step. The amount of the saccharide amylase is 22 U/1 g or more based on the weight of the raw material of the fermentation material (22 U or more with respect to 1 g of the raw material of the fermentation material, the same applies hereinafter), and more preferably 40 U/1 g or more. The amount of the pullulanase added to the fermentation material may be an amount sufficient to promote the decomposition of the saccharide from the malt, such as malt, into an anabolic sugar. Even if the amount of malt used is 100%, it is relatively easy to suppress the saccharide content in the final beverage to less than 0.5 g/100 mL. Therefore, in the manufacturing method of the present invention, it is preferred to add the branch added in the brewing step. The amount of the chain amylase is set to 0.1 U/1 g or more relative to the weight of the fermentation material. In the production method of the present invention, in order to sufficiently efficiently carry out the saccharification of the fermentation raw material in the brewing step, raw material water of 6 times or more the total amount of the solid raw material is used. In other words, the mass ratio of the solid raw material to the injected hot water (hereinafter sometimes referred to as "injected hot water ratio") is set to 1:6 or more. In the production method of the present invention, if the amount of the raw material water is too large, the wort becomes thin, and the efficiency in the fermentation step is lowered, so that the hot water injection is preferably 1:10 or less, more preferably 1:6. ~1:8. In the production of a beer-foaming beverage represented by beer, in terms of fermentation efficiency, saccharification is generally carried out under the conditions of a hot water injection ratio of 1:3 to 5, in the production method of the present invention. The saccharification is carried out under conditions in which the injected hot water is higher, thereby improving the saccharification efficiency. The manufacturing method of the present invention can efficiently convert a wheat-derived sugar such as malt into a yeast-analyzable sugar by using a specific enzyme in the brewing step and adjusting the amount of hot water (raw water). Other than that, it was produced in the same manner as the production of other mashed beer-flavored beverages which were produced by using malt as a raw material and subjected to a fermentation step. A general fermented beer foaming beverage can be produced by the steps of brewing (preparation of yeast raw material liquid), fermentation, wine storage, and filtration. In the production method of the present invention, the wheat used as the raw material for the fermentation is not particularly limited, and it is preferably one containing malt, and may be used by combining unmalted barley or wheat with malt. In the present invention, as the raw material to be fermented, particularly preferably barley malt, wheat malt, barley, wheat or a mixture thereof, more preferably only barley malt, or barley malt and barley combination. The malt used as the raw material for the fermentation can be used to make the germination of barley and the like by the general processing of the wheat. Specifically, the harvested barley, wheat, oats, and the like can be immersed in water and appropriately germinated, and then baked and dried by hot air to produce malt. The malt can be broken by a conventional method. As the malt used in the present invention, it is easy to produce a beer-foaming beverage such as a lower saccharide, and it is preferred to use a malt having a higher final fermentation degree, that is, a small-scale experiment in advance. In the chamber brewing equipment, the wort was prepared in advance under the same conditions as the large-scale, and it was confirmed that the yeast was unable to synthesize the saccharide to a low content of malt. The saccharide which the yeast cannot synthesize can be calculated by subtracting the saccharide which the yeast can synthesize, such as glucose, maltose, fructose, maltotriose, etc., from the saccharide in the wort. As the raw material for the fermentation, the wheat use ratio may be 30% or more, and only wheat may be used as the raw material for fermentation (the wheat use ratio is 100%), and the starchy raw material or the saccharide raw material other than wheat may be used in combination. Examples of the starchy raw material other than wheat include beans, potatoes, and the like such as rice, sorghum, corn, and soybean. The starchy material can be used in the form of a cereal syrup, a cereal extract or the like. The starchy raw material other than the wheat used in the present invention may be one type of starchy raw material, or may be a mixture of a plurality of starchy raw materials. Examples of the saccharide raw material include sugars such as liquid sugar or granulated sugar. Here, the liquid sugar is produced by decomposing and saccharifying the starchy substance by an acid or a saccharification enzyme, and mainly includes glucose, maltose, maltotriose, and the like. In the production method of the present invention, even when the amount of wheat such as malt is relatively large relative to the fermentation material, the saccharide content in the final product can be remarkably lowered. Therefore, by using the production method of the present invention, the use ratio of wheat relative to the fermentation material can be increased without increasing the saccharide content. In order to more fully exert the effect of the production method of the present invention, the use ratio of wheat to the fermentation material is preferably 50% or more and 100% or less, more preferably 65% or more and 100% or less, and further preferably 80%. More than % and less than 100%. Generally, the higher the use ratio of the wheat-based yeast raw material, the higher the content of the non-anabolic sugar remaining in the final product, and the higher the saccharide content, but by using the production method of the present invention, even A beer-flavored beverage having a saccharide content of less than 0.5 g/100 mL can also be produced in the case where the use ratio of the raw material is 100%. In the production method of the present invention, even when the amount of malt used relative to the fermentation material is large, the saccharide content in the final product can be remarkably lowered. In order to more fully exert the effect of the production method of the present invention, the ratio of use of malt to the fermentation material (the ratio of malt (mass) relative to the raw material (mass)) is preferably 30% or more. Further, it is 100% or less, more preferably 50% or more and 100% or less, further preferably 65% or more and 100% or less, and still more preferably 80% or more and 100% or less. By using the production method of the present invention, even when the use ratio of malt to the fermentation material is 100%, a beer-foaming beverage having a saccharide content of less than 0.5 g/100 mL can be produced. First, as a brewing step, a wort is prepared by saccharifying a mixture containing a wheat mash and a raw material water such as malt to prepare a wort. Specifically, first, a mixture containing a fermentation raw material containing malt or the like and raw material water is prepared and heated to saccharify the starch of the yeast raw material. A fermentation raw material or the like and an auxiliary material other than water may be added to the mixture. Examples of the auxiliary material include hops, yeast extract, protein decomposition product, water-soluble dietary fiber, sweetener, bittering agent, fruit juice, coloring agent, vanilla, and flavor. Water-soluble dietary fiber means a carbohydrate that is dissolved in water and is not digested by human digestive enzymes or difficult to digest. Examples of the water-soluble dietary fiber used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum, pectin, gum arabic, and the like. . These water-soluble dietary fibers may be used alone or in combination of two or more. As the sweetener, it may be granulated sugar, and may be a sweetener having a relatively low sweetness or a high-intensity sweetener. Specific examples of the sweetener having a relatively low sweetness include polysaccharides and sweet amino acids. Polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are mainly classified into starch, dextrin and oligosaccharides depending on their size. The oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides, and the dextrin is a saccharide obtained by hydrolyzing starch, and is larger than oligosaccharides. Examples of the sweet amino acid include alanine or glycine, and alanine is preferred. Examples of the high-intensity sweetener include potassium sulfamate, neotame, aspartame, sucralose, stevia, and enzyme-treated stevia. These sweeteners may be used alone or in combination of two or more. The bitterness agent is not particularly limited as long as it exhibits a bitter taste similar to or similar to beer in a beer-foaming beverage as a product, and may be a bitter component contained in the hop or may not be included in the hop. The bitter ingredient. Specific examples of the bittering agent include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, lignin, isoalpha acid, tetraisoalpha acid, and β. Acidic acid, quinine, momordicin, quercetin, theobromine, caffeine and other bitterness imparting ingredients; and bitter gourd, herbal tea, Kudingcha, Yangai extract, gentian extract, quinine extract The bitterness is given to the raw materials. These bittering agents may be used alone or in combination of two or more. As a protein decomposition product, a soybean protein decomposition product, etc. are mentioned, for example. Examples of the colorant include caramel coloring matter and the like. Examples of the flavoring agent include a beer flavor, a spice, and a hop flavor. In the brewing step, glucoamylase, or glucoamylase and polytriglucosidase are added to the mixture of the fermentation material and the raw material water. The addition time of the glucoamylase, or the glucoamylase, and the polytriglucosidase is not particularly limited as long as the saccharification reaction of the enzymes to be added is sufficiently performed before the end of the brewing step. Further, two kinds of enzymes may be simultaneously added to the above mixture, or may be added separately. For example, glucoamylase, or glucoamylase, and polytriglucosidase may be added together with a fermentation material such as malt at the time of preparation of a mixture of the fermentation raw material and the raw material water, or may be added in the middle of the saccharification reaction. In the present invention, in order to sufficiently carry out an enzyme reaction by glucoamylase or an enzyme reaction by glucoamylase and polytriglucosidase, it is preferred to prepare a brewing point or a brewing step of the above mixture. At an earlier stage, glucoamylase, or glucoamylase and polytriglucosidase are added, and it is more preferable to add at the time of preparation of the above mixture. In the brewing step, it is also preferred to add an enzyme other than glucoamylase, or glucoamylase and polytriglucosidase to the mixture of the fermented raw material and the raw material water. Examples of the other enzyme include an enzyme such as a saccharification enzyme such as an α-amylase or a protease. The temperature or time during the saccharification treatment may take into consideration the type of the enzyme to be added such as glucoamylase, the type or amount of the raw material to be fermented, the type of yeast used in the subsequent fermentation step, or the fermentation force, etc., to obtain The saccharide content in the beverage is not determined to be 0.5 g/100 mL, and the saccharide in the yeast raw material such as malt is sufficiently decomposed into yeast anabolic sugar. The longer the saccharification treatment is, the more fully the saccharification is carried out. Therefore, in the production method of the present invention, the saccharification treatment in the brewing step can be carried out, for example, at 60 to 80 ° C for 60 to 300 minutes, preferably for 60 to 300 minutes. It is carried out for 100 to 300 minutes, more preferably 180 to 300 minutes. The saccharified solution (malt slurry) obtained after the saccharification treatment is boiled to obtain a wort. The malt slurry is preferably filtered prior to boiling treatment and the obtained filtrate is subjected to boiling treatment. The boiling method and its conditions can be appropriately determined. By appropriately adding vanilla or the like before or during the boiling treatment, a beer-foaming beverage having a desired flavor can be produced. It is especially good to add hops before boiling or during boiling. By boiling in the presence of hops, the flavor and aroma components of hops can be efficiently extracted. The amount of added hops, the added form (for example, added in several portions, etc.) and the boiling conditions can be appropriately determined. Preferably, the boiled wort is removed from the boiled wort after the brewing step and before the fermentation step. The removal of the crucible can be carried out by any solid-liquid separation treatment, and a bath called a vortex is generally used to remove the precipitate. The temperature of the wort at this time may be 15 ° C or higher, and is usually carried out at about 50 to 80 ° C. The wort (filtrate) after the mash removal is cooled to a suitable fermentation temperature by a plate cooler or the like. Then, as a fermentation step, the cooled wort is inoculated with yeast to carry out fermentation. The cooled wort can be supplied directly to the fermentation step or to the fermentation step after adjustment to the desired extract concentration. The yeast to be used in the fermentation is not particularly limited, and can usually be appropriately selected from the yeast used in the production of alcohol. It can be the yeast yeast above, or the yeast yeast, which is easy to be used in large-scale brewing equipment, preferably yeast yeast. It can also promote alcohol fermentation in the fermentation step to increase the final fermentation rate, thereby efficiently converting the anabolic sugar in the wort into alcohol, and anabolizing the finally obtained beer foaming beverage. The content of the sugar is suppressed to be sufficiently low. Further, an alcohol may be added to the wort before the inoculation of the yeast or the mash in the above fermentation step. By adding alcohol before the completion of the fermentation, the taste of the alcohol and the mash is better than that of the beverage obtained by adding the alcohol to the mash after the fermentation, and the sharp stimulation of the alcohol itself The feeling is suppressed, and a beer-flavored beverage such as a mild taste is obtained. The amount of the alcohol to be added to the wort or the like can be appropriately adjusted in consideration of the quality of the target product, particularly the target alcohol concentration of the fermented beverage as the final product. For example, the amount of the alcohol to be added to the wort or the like is preferably such that the alcohol concentration of the beer-flavored beverage to be produced is increased by 1% by volume or more, more preferably, based on the amount of the alcohol to be added. The amount of alcohol in the beer-foaming beverage to be produced is increased by 1 to 4% by volume. The alcohol to be added to the wort or the like is not particularly limited as long as it contains alcohol. For example, it may be alcohol for raw materials, and may be spirits, whiskey, brandy, vodka, rum, tequila, Alcoholic distillate such as gin and shochu, or brewed wine such as sake. The alcohol used in the production method of the present invention is preferably a raw material for alcohol or vodka in terms of increasing the alcohol concentration without seriously affecting the taste of the beer-like sparkling beverage. An alcohol-containing distillate having a characteristic characteristic small fragrance, and more preferably an alcohol for raw materials. In the case where an alcohol is added to the fermentation step, in order to sufficiently fuse the added alcohol with the mash, it is preferred to carry out the fermentation sufficiently after the addition of the alcohol. Specifically, for example, it is preferred to add an alcohol such that the alcohol concentration of the mash after the addition of the alcohol is increased by one or more than the point of the alcohol addition before the completion of the fermentation. Further, as a wine storage step, the obtained broth is matured in a wine storage tank, stored under a low temperature condition of about 0 ° C, and stabilized, and then filtered as a filtration step to filter the aged broth. The yeast and the protein insoluble in the temperature region are removed to obtain a target beer-flavored beverage. The filtration treatment may be a method of filtering and removing the yeast, and examples thereof include filtration by diatomaceous earth, filter filtration by a filter having an average pore diameter of about 4 to 5 μm, and the like. Further, in order to obtain the desired alcohol concentration, an appropriate amount of water may be added to the dilution before or after the filtration. The beer-flavored beverage obtained is usually bottled by a filling step and shipped as a product. In addition, in the step after the fermentation step by yeast, for example, mixing with an alcohol-containing distillate, a beer-flavored beverage equivalent to a liqueur in the liquor tax method can be produced. The alcohol-containing distillate may be added before the water is added to adjust the alcohol concentration, or after the water is added. In terms of being able to produce a beer-foaming beverage having a better wheat sensation, the alcohol-containing distillate to be added is preferably a melamine liquor. The proline is contained in a large amount of wheat such as malt, and is an amino acid whose residual amount in the final product does not change even after the fermentation step. Therefore, in a beer-foaming beverage having a higher use ratio of malt, lysine is compared with a beer-foaming beverage having a lower ratio of malt use or a beer-flavored beverage not using malt. The content is significantly more. That is, the content of the proline in the beer-like sparkling beverage becomes a standard for the amount of wheat used as a raw material, in particular, the amount of malt used. Since the wheat use ratio is higher than 30%, the content of the lysine in the beer-foamed beverage produced by the production method of the present invention also becomes high. The beer-foaming beverage produced by the production method of the present invention preferably has a lysine content of 4 mg/100 mL or more, more preferably a methionine content of 7 mg/100 mL or more. Preferably, the proline content is 10 mg/100 mL or more. The upper limit of the proline content of the beer-flavored beverage is not particularly limited, and is usually 20 mg/100 mL or less. Further, the proline content of the beer-like sparkling beverage can be measured, for example, by an AccQyTPLC Ultra-Labelation Apparatus manufactured by Waters, Inc., USA, by the AccQ-Tag Ultra labeling method. Further, it can also be measured by using an amino acid automatic analyzer L-8800A type manufactured by Hitachi. Regarding the beer-foaming beverage of the present invention, the use ratio of wheat relative to the fermented raw material is 30% or more, the proline content is 4 mg/100 mL or more, and the saccharide content is less than 0.5 g/100 mL. The beer-foaming beverage of the present invention preferably has a ratio of use of malt to the fermentation material of 30% or more. Since the beer-flavored beverage has a high use ratio of wheat, it is excellent in beer flavor or richness due to aroma components such as malt aroma components, and has a feeling of drinking. Moreover, since the sugar content in the beverage is very low, although the wheat use ratio is high, the comfort is high and comfortable. The beer foaming beverage of the present invention can be produced, for example, by the production method of the present invention. Further, beer foaming beverages having a sugar content of less than 0.5 g/100 mL have not been commercially available, although the malt use ratio is higher than 30%. The beer foaming beverage of the present invention preferably has a lysine content of 4 mg/100 mL or more, more preferably 7 mg/100 mL or more, and further preferably 10 mg/100 mL or more. [Examples] Next, the present invention will be described in more detail by way of examples and reference examples. However, the present invention is not limited to the following examples and the like. Further, the saccharide content in the beer-like sparkling beverage is calculated by subtracting the contents of protein, lipid, dietary fiber, ash, alcohol component and water from the total weight of the beverage. The protein content of the beer-like sparkling beverage is determined by the nitrogen quantitative exchange algorithm. The lipid content is determined by the ether extraction method. The dietary fiber content is determined by the Prosky method, and the ash content is determined by direct ashing. The measurement was carried out, and the moisture content was measured by a vacuum drying method. Each method is carried out by a conventional method. Further, the proline content in the beer-like sparkling beverage was measured using an amino acid automatic analyzer L-8800A manufactured by Hitachi. [Example 1] 40 g of malt as a raw material, 320 mL of water, glucoamylase (Amano Enzyme, "Gluczyme NLP"), and polytriglucosidase (Amano Enzyme, "Amano 3") were mixed. The glucoamylase is added such that the malt becomes 2.1, 4.2, 21, 42 or 63 U per 1 g. The polytriglucosidase is added in such a manner that the malt becomes 45 U per 1 g. Further, the saccharification power of glucoamylase was measured by the Amano method (pH 4.5). The obtained mixture was heat-treated at 62 ° C for 240 minutes, and then brewed at 76 ° C for 5 minutes for brewing to obtain a malt slurry. The obtained malt slurry was filtered to obtain a wort. The final fermentation degree of each wort obtained was measured. The final fermentation degree indicates the value of saccharification, and the amount of glucoamylase added in the brewing step in the production of each wort is shown in Table 1. As a result, it was found that when the amount of glucoamylase added was large, the mashing of the wort was promoted, and the amount of glucoamylase added was set to be more than 21 U per 1 g of the raw material of the mash, thereby confirming that Saccharification is fully carried out to obtain a lower saccharin beer from the mashed wort. [Table 1] [Example 2] 40 g of malt as a raw material, 320 mL of water, glucoamylase (Amano Enzyme, "Gluczyme NLP"), and polytriglucosidase (Amano Enzyme, "Amano 3") were mixed. The glucoamylase was added in such a manner that the malt became 63 U per 1 g. The polytriglucosidase is added such that the malt becomes 0, 3.0, 15.0, 30.0 or 45.0 U per 1 g. Further, the saccharification power of polytriglucosidase was measured by the Amano method (pH 6.0). The obtained mixture was heat-treated at 62 ° C for 240 minutes, and then brewed at 76 ° C for 5 minutes by heating, and the obtained malt slurry was filtered to obtain a wort. The final fermentation degree of each wort obtained was measured. The measurement results are shown in Table 2 together with the amount of polytriglucosidase added in the brewing step in the production of each wort. As a result, it was found that in all of the samples in which 63 U/g-malt glucoamylase was added, saccharification was sufficiently carried out without adding polytriglucosidase. Moreover, it is understood that saccharification is further carried out by setting the polytriglucosidase to be a raw material of the fermentation to more than 0.1 U per 1 g. [Table 2] [Example 3] 40 g of malt as a raw material, 160, 240 or 320 mL of water, glucoamylase (Amano Enzyme, "Gluczyme NLP"), and polytriglucosidase (Amano Enzyme, "Amano 3") ) to mix. The glucoamylase was added so that the malt became 63 U per 1 g, and the polytriglucosidase was added so that the malt became 45.0 U per 1 g. Furthermore, the ratio of the injected hot water is 1:4 when 160 mL of raw water is added, 1:6 when 240 mL of raw water is added, and 1:8 when 320 mL of raw water is added. . The obtained mixture was heat-treated at 62 ° C for 240 minutes, and then brewed at 76 ° C for 5 minutes for brewing to obtain a malt slurry. The obtained malt slurry was filtered to obtain a wort. The final fermentation degree of each wort obtained was measured. The results of the measurement are shown in Table 3 together with the ratio of the injected hot water in the brewing of each wort. As a result, as compared with the case where the ratio of the injected hot water is 1:4, when the ratio is 1:6 or more, the saccharide content in the finally obtained beverage becomes low, and the ratio of the injected hot water is adjusted to 1:6 or more, the final fermentation degree of the wort is increased, and a beer foaming beverage having a saccharide content of less than 0.5 g/100 mL is obtained. [table 3] [Example 4] 15 g of malt and water, 15 g of glucoamylase (Amano Enzyme, "Gluczyme NLP"), and 15 g of polytriglucosidase (Amano Enzyme, "Amano 3") were used as raw materials. mixing. The amount of glucoamylase added was 63 U per 1 g of malt, and the amount of polytriglucosidase added was 45.0 U per 1 g of malt. The obtained mixture was heat-treated at 62 ° C for 240 minutes, and then brewed at 76 ° C for 5 minutes for brewing to obtain a malt slurry. After filtering the obtained malt slurry, 1 g of hop, 0.3 w/v% of ammonium sulfate, 0.1 w/v% of yeast extract and sucrose were added and boiled for 30 minutes to obtain a wort. The obtained wort is fermented and filtered to obtain a beer-like sparkling beverage. The amount of malt and sucrose used and the ratio of the use rate of malt (the ratio of the amount of malt used to the total amount of malt and sucrose used) in each beverage are shown in Table 4. The content of the saccharide and the lysine of the various types of beer-flavored beverages obtained were measured. The measurement results are shown in Table 4. In addition, functional evaluation was performed on the beer flavor, richness, comfort, and comprehensive evaluation of various types of beer-flavored beverages. In the functional evaluation, three professional inspectors blindly performed functional drinking of various types of beer-foaming beverages, and evaluated them in five grades shown below. The evaluation results are shown in Table 4. Evaluation of beer taste; 5: very much like beer. 4: Like beer. 3: It is difficult to evaluate. 2: Unlike beer. 1: Very unlike beer. Evaluation of rich feeling; 5: very rich. 4: Rich. 3: It is difficult to evaluate. 2: Not rich. 1: Very not very rich. Evaluation of comfortable feeling; 5: Very comfortable. 4: There is a sense of comfort. 3: It is difficult to evaluate. 2: No sense of comfort. 1: Very uncomfortable. Comprehensive evaluation (whether there is beer flavor, the balance between richness and comfort is good); 5: Very good. 4: Good. 3: It is difficult to evaluate. 2: Poor. 1: Very bad. [Table 4] As a result, the sample 1 to 6 had a saccharide content of 0.3 g/100 mL. Further, regarding the proline content, the higher the malt use ratio, the more. Regarding the sensory evaluation, the evaluation of the comfort of the samples 1 to 6 was high, but the evaluation of the beer taste and the richness was higher as the use ratio of the malt was higher, and the higher the malt use ratio, the higher the comprehensive evaluation. . In addition, 11 kinds of beer-foaming beverages such as sample 1 with malt use ratio and 11 kinds of beer-flavored beverages (commercially available products A to K) are commercially available, and the beer flavor and richness are similar in the same manner. Functional evaluation was performed by a sense of comfort and comprehensive evaluation. The evaluation results are shown in Tables 5 and 6. Further, the commercial products A to F are beer, and the commercially available products A, C, and E are the same as the sample 1, and the malt use ratio is 100%. Further, commercially available products G to K are beer-foaming beverages other than beer which are claimed to have zero saccharide (the saccharide content is less than 0.5 g/100 mL), and the commercial product J is a non-alcoholic beer. As a result, in the sample 1, the evaluation of any one of the beer flavor, the rich feeling, and the comfortable feeling was high, and the evaluation of the beer flavor and the rich feeling about the commercial products A to F as beer was compared. Higher, but the evaluation of comfort is lower. For the commercial products G to K with lower glycoprotein content, although the evaluation of comfort is higher, the evaluation of beer taste and richness is lower. [table 5] [Table 6] [Example 4] Malt, barley, water 4000 mL, glucoamylase (Amano Enzyme, "Gluczyme NLP") 15 g, and polytriglucosidase (Amano Enzyme, "Amano 3") 15 as raw materials g is mixed. The amount of glucoamylase added is 63 U per 1 g of malt and barley, and the amount of polytriglucosidase added is 45.0 U per 1 g of malt and barley. The obtained mixture was heat-treated at 50 ° C for 90 minutes, followed by heat treatment at 62 ° C for 240 minutes, and then subjected to a brewing curve at 76 ° C for 5 minutes for brewing to obtain a malt slurry. After filtering the obtained malt slurry, 1 g of hop, 0.3 w/v% of ammonium sulfate, 0.1 w/v% of yeast extract and sucrose were added and boiled for 30 minutes to obtain a wort. The obtained wort is fermented and filtered to obtain a beer-like sparkling beverage. Table 7 shows the amount of malt, barley, and sucrose used in each beverage, and the ratio of use of wheat (the ratio of the total amount of malt to barley used to the total amount of malt, barley, and sucrose). The content of the saccharide and the lysine of the various types of beer-flavored beverages obtained were measured. Further, the sensory evaluation was carried out in the same manner as in Example 3, in terms of beer flavor, richness, comfort, and overall evaluation of various types of beer-foaming beverages. The results are shown in Table 7. [Table 7] As a result, the sample 1 to 6 had a saccharide content of 0.3 g/100 mL. Further, regarding the proline content, the higher the wheat use ratio, the more. Regarding the sensory evaluation, the evaluations of the comfort feelings of the samples 1 to 6 were high, and the evaluation of the beer taste and the rich feeling was higher as the wheat use ratio was higher, and the higher the wheat use ratio, the higher the comprehensive evaluation.