JP6576031B2 - Amazake's foods and drinks, and methods for producing strawberry foods and strawberry seasonings - Google Patents

Description

  The present invention relates to amazake foods and drinks, and methods for producing koji foods and koji seasonings.

  Amazake, a traditional Japanese fermented food, has been popular as a “summer nutrition drink” in the Edo period because it prevents summer batter. Amazake's nutrients are also known as “drinking drip” because they are almost the same as drip. According to the results of a questionnaire survey on amazake using the Internet, “amazake” has become well-established, such as “good for the body”, “perfect nutrition score”, and “beautifying skin”.

  On the other hand, amazake is often shunned for reasons such as “sweet and savory”, “worried about calories and sugar” and “contains alcohol”. Therefore, there has been a demand for amazake, which has the same health image as Amazake, but has a low calorie, a refreshing sweetness, and no rapid increase in blood sugar level.

  Nevertheless, in the field of amazake, there is little development of amazake that meets all these requirements. For example, those which add lactic acid bacteria to amazake and perform fermentation are known (for example, Patent Document 1, Patent Document 2, etc.), and all of these improve intestinal environment, taste, and taste due to gastric acid resistance of lactic acid bacteria. It focuses on sex and is not a technique in terms of calories and blood sugar levels. As proof of this, Patent Document 1 proposes to add sweeteners such as fructose and isomerized sugar when the acidity is felt stronger than sweetness.

JP 2010-187633 A JP 2010-142214 A

  However, the addition of fructose and isomerized sugar to the sweet sake that originally contained glucose by breaking down the starch contained in rice increases the absolute amount of glucose, which is a direct factor in increasing blood sugar levels. It is a factor that causes a rapid increase in blood sugar after ingestion. Therefore, it goes against the flow of diet therapy focusing on the Glycemic index [GI] value that has been attracting attention recently. Moreover, adding fructose alone does not reduce the absolute amount of glucose, but leads to excess carbohydrates.

  In view of the above situation, an object of the present invention is to provide a food and drink of amazake that has a low calorie and suppresses a rapid increase in blood sugar after ingestion, and a method for producing a koji food and mushroom seasoning containing the amazake. And

  The inventors of the present invention focused on the difference in the sweetness between glucose and fructose (glucose: about 0.6 times that of sugar, fructose: about 1.2 to 1.5 times that of sugar) in an intensive study,果 By replacing the glucose that is sequentially produced in the manufacturing process of 麹 food and beverage and seasoning, or the glucose that has already been produced in a certain amount with fructose, it is diluted to ensure the same sweetness as conventional products while reducing calories I thought I could do it.

  Therefore, one aspect of the present invention made to achieve the above object is that the food and drink seasoning seasoning includes a step of adding glucose isomerase during the saccharification process of the grains contained in the raw materials to be fed or in the subsequent process. It is a manufacturing method of a material. By replacing glucose with fructose by this production method, it is possible to suppress a rapid increase in blood sugar after ingestion while ensuring the same sweetness as that of a koji food or koji seasoning obtained by a conventional method.

  In the above production method, the amount of cereal grains contained in the charged raw material may be more than 0% and 15% or less with respect to the total weight of the charged raw material. By reducing the amount of cereal meal as compared with the regular amount, the pH of the cereal meal or a mixture of cereal meal and other ingredients (moromi) increases, and the optimum pH of normal glucose isomerase (7-8) Therefore, the isomerization of glucose successively produced by amylase to fructose easily proceeds.

  In the above production method, the saccharification step of the cereal includes a step of increasing the pH of the cereal meal or a mixture of the cereal meal and other raw materials (moromi), and the cereal meal or cereal meal having increased pH and the other raw materials. A step of simultaneously adding amylase and glucose isomerase to the mixture may be included. By raising the pH of the cereal meal, it approaches the optimum pH (7-8) of normal glucose isomerase, so that isomerization of glucose successively produced by amylase to fructose easily proceeds.

  In the above production method, in the saccharification process of cereal, amylase may be added to cereal meal or a mixture of cereal meal and other raw materials (moromi), and then the pH may be raised with a time lag to add glucose isomerase. . Since the initial reaction of glucose isomerization to fructose is an equilibrium reaction, the isomerization to fructose is facilitated by sufficiently proceeding saccharification with amylase for a certain period of time before allowing glucose isomerase to act. .

  In the above production method, glucose isomerase having an optimum pH of less than 7 may be used as glucose isomerase. Since the pH of koji is usually 4.8 to 5.5, the use of glucose isomerase having an optimum pH in the acidic region promotes the isomerization of glucose to fructose without an operation for raising the pH.

  A step of adding lactic acid bacteria may be included during the saccharification process of the cereal or in a subsequent process of the saccharification process of the cereal. By promoting glucose consumption by fermentation of lactic acid bacteria simultaneously with isomerization or afterwards, it is possible to further reduce calories and give the impression that the acidity of the lactic acid produced is refreshing to the sweetness of amazake.

  Another aspect of the present invention made to achieve the above object is a sweet drink containing 5.5 to 17.0% glucose and 1.5 to 10.0% fructose based on the weight of the beverage. . If it is within the above range, it has a refreshing sweetness, and since the amount of glucose is less than that of conventional products, the calorie is low, and a sweet drink that suppresses a rapid increase in blood sugar after ingestion.

  Another aspect of the present invention made to achieve the above-described object is a sweet sake beverage that has undergone lactic acid fermentation and contains 5.5 to 17.0% glucose and further contains fructose, based on the weight of the beverage. . If it is within the above range, the sweetness and refreshing feeling of lactic acid will be greatly improved by the acidity of lactic acid, and the amount of glucose is less than that of conventional products. Become a beverage.

  Another aspect of the present invention made to achieve the above object is a sweet sake food containing 12.1 to 37.4% glucose and 3.3 to 22.0% fructose based on the weight of the food. Within the above range, when the food is chilled, the amount of glucose is less than that of the conventional product, so the calorie is low and the amazake food that suppresses the rapid increase in blood glucose after ingestion. The amazake food may have undergone lactic acid fermentation. A refreshing feeling when eating through lactic acid fermentation can be increased.

  ADVANTAGE OF THE INVENTION According to this invention, the calorie food / beverage seasoning which has a low calorie and suppresses a rapid increase in blood glucose after ingestion can be obtained. Especially in chilled strawberry foods, the sweetness of fructose is particularly suitable.

10 is a graph showing results in Example 3.

  Hereinafter, the method for producing the koji seasoning and koji food and drink of the present invention when the cereal contained in the raw material is rice will be described. Barley, wheat, soybeans, red beans, broad beans, oats, koji, koji, corn, etc. The same applies to other grains. In the present specification, the “charged raw material” is a concept including both the raw material for straw and the hanging raw material.

  The method for producing the koji seasoning and koji food / beverage according to the present invention is broadly divided into a case where a solid koji is used and a case where a liquid koji is used.

  In the case of using solid rice bran, it includes a pretreatment step optionally applied to the raw materials, a steaming step for obtaining steamed rice, and a saccharification step.

  The pretreatment process includes a rice roasting process, a whitening process, a dipping process, and the like. The roasting step is optional, but may be performed on any grain raw material before or after whitening. In the milling process, the milling rate is optional, but is usually in the range of 40% to 90%.

  For the steaming process, either non-pressure steaming at 100 ° C. or lower and pressurized steaming at a temperature exceeding 100 ° C. can be employed.

  In the saccharification process, the first stage of inoculating the koji mold obtained in the steaming process by inoculating koji mold and obtaining rice koji, adding kake rice and / or salt and hot water, shochu or alcohol for brewing to the koji rice, And a second stage maintained at a predetermined temperature for a predetermined time. In the present specification, the “saccharification step” means a series of steps for decomposing starch in cereal grains contained in raw materials to glucose. Therefore, the “saccharification step” in the present specification is a concept including “liquefaction” used by those skilled in the art in the sense of degrading starch to a certain extent even if it does not reach glucose.

  As the koji mold used in the first step, any of koji molds known in the art or koji mold obtained by mutation, screening or gene recombination techniques may be used.

  The amount of rice bran used in the second stage may exceed 15% with respect to the total weight of the raw material containing water, but in terms of promoting isomerization without adjusting the pH of the moromi. , More than 0%, preferably 15% or less, 12% or less, or 10% or less. A more preferable lower limit of the amount of rice bran is 5% with respect to the total weight of the charged raw materials. There is no particular limitation when adjusting the pH of the moromi.

  As the rice used in the second stage, glutinous rice and low-glutelin rice can be used in addition to general brewed rice. Although the rice polishing rate is arbitrary, it is usually in the range of 40% to 90%. It is preferable to sterilize and gelatinize starch components in advance by a steaming method or roasting method. The predetermined temperature is usually 50 ° C. to 65 ° C., and the predetermined time is usually 5 hours or longer and is usually left overnight. However, depending on the product, it is aged for a long time (1 month to 1 year) at room temperature. . In the second stage, one or more amylases selected from the group consisting of α-amylase, glucoamylase, isoamylase, and pullulanase prepared separately may be supplementarily added.

  In the second stage, glucose isomerase is added at an appropriate time difference from the timing of mixing rice bran and kake rice, the timing of supplemental addition of amylase, or the timing of these. Here, when adding a commercially available general glucose isomerase, it is preferable to raise the pH of the moromi to the optimum pH (7-8) of glucose isomerase prior to the addition. If less than 7 glucose isomerase is added, the pH need not be raised. In addition, it does not specifically limit as a means to raise pH, For example, use of pH adjusters, such as sodium hydroxide, trisodium citrate, sodium carbonate, and trisodium phosphate, is mentioned. The type of glucose isomerase is not particularly limited, and commercially available products such as SPEZYME GIPF (manufactured by Nagase Sangyo Co., Ltd.), GODO AGI (manufactured by Godo Shusei Co., Ltd.), and GC181 (manufactured by Danisco Japan Co., Ltd.) can be used. The type of glucose isomerase having an optimal pH of less than 7 is not particularly limited, and for example, those described in Biotechnol Lett Vol 20, No. 6, p.553-556 (1998) can be used.

  The timing of adding glucose isomerase varies depending on the amount of rice bran used, the ratio of fructose required in the product, pH, temperature, etc. For example, the amount, pH and temperature of rice bran used are the same as in the conventional method. When setting, it is preferable when 0 to 24 hours have elapsed since the addition of amylase, or when the glucose concentration in the raw material mixture has reached 30%.

  The saccharification process may include a lactic acid fermentation process in which lactic acid bacteria are added. The lactic acid bacteria may be added at the same time as the addition of glucose isomerase or during the isomerization reaction with glucose isomerase so that glucose isomerase and lactic acid bacteria will compete and consume glucose produced in the saccharification process. As described later, it can be added after the isomerization reaction. The lactic acid bacteria to be used are not particularly limited, and bacteria having different characteristics can be used according to the required acidity, sweetness, etc., for example, Pediococcus acidolactici, Leuconostoc mesenteroide, Tetragenococcus halophilus, Lactobacillus buchneri, etc. . Conditions such as temperature, pH, and time of the lactic acid fermentation step are appropriately set according to the characteristics of the bacteria to be used. Usually, the initial pH is about 5 to 7 in the range of 30 ° C to 65 ° C overnight.

  When using a liquid koji, it includes an optional pretreatment process applied to the koji raw material, a liquid koji manufacturing process including a liquid medium preparation stage and a culture stage, and a saccharification process.

  The pretreatment step is performed for the purpose of sterilizing rice, which is a raw material of rice bran, and gelatinizing starch contained in the rice, and is based on a steaming method or a roasting method.

  The liquid medium preparation stage is a process in which the koji raw material subjected to the pretreatment process is added to water, and at the same time, it is preferable to add one or more organic substances or inorganic salts as a nutrient source, more preferably, for example, A combination of potassium nitrate and acidic phosphate is mentioned.

  The culture stage is a step of inoculating the liquid medium obtained in the liquid medium preparation stage with a conventionally known koji mold or koji mold obtained by mutation, screening or genetic recombination techniques, and usually 25 ° C to 45 ° C, Preferably, it is carried out at 30 ° C. to 40 ° C. for 24 to 72 hours with stirring under aerobic conditions.

  In the saccharification process, after adding the liquid koji and water obtained in the above culture stage to the raw material subjected to the same pretreatment process as the koji raw material, the mixture is reacted at 30 ° C. to 50 ° C. for about 1 hour, The liquid temperature is raised to 50 ° C. to 65 ° C., and a commercially available amylase is supplemented if necessary, and maintained for 10 to 20 hours. Glucose isomerase is added at an appropriate time difference from the timing at which amylase is supplementarily added or from these timings. Here, when adding a commercially available general glucose isomerase, it is preferable to raise the pH of rice bran to the optimum pH (7-8) of glucose isomerase before the addition, but the optimum pH When glucose isomerase having a pH of less than 7 is added, the pH need not be raised. The types of amylase, pH adjuster, and glucose isomerase to be added are the same as those described above for the solid koji.

  The saccharification process may include a lactic acid fermentation process in which lactic acid bacteria are added. The lactic acid bacteria can be added at the same time as the addition of glucose isomerase or during the isomerization reaction with glucose isomerase so that glucose isomerase and lactic acid bacteria can compete and consume glucose produced in the saccharification process. As described later, it can be added after the isomerization reaction. The types of lactic acid bacteria to be used and conditions such as temperature, pH, time, etc. in the lactic acid fermentation process are the same as those for solid koji.

  The saccharified product obtained by the saccharification process using the solid koji or liquid koji (sweetened liquor concentrate stock solution) is used as it is in order to leave a texture, or a simple grit process using a crushing device such as a miso-sleeving machine as appropriate. After being subjected to squeezing or filtration, the enzyme contained is appropriately deactivated by heat treatment or addition of a deactivating substance.

  In the saccharification step, when only amylase is added as an enzyme, glucose isomerase may be added after the enzyme inactivation of the saccharification product obtained in the saccharification step. Examples of the pH adjuster and glucose isomerase to be added are the same as those described above for the solid soot.

  You may perform the lactic acid fermentation process which adds lactic acid bacteria following the said saccharification process. In that case, the step of adding lactic acid bacteria during the saccharification step may not be included.

  The product form of the koji seasoning and koji food / beverage obtained by the production method of the present invention is not particularly limited, and may be a frozen product such as ice lolly or sherbet. In addition to product forms that are directly eaten or used, various forms such as freeze-dried products, pastes, slurries, granules, powders, concentrated liquids, etc. can be used. In order to obtain these product forms, conventionally known processing methods are used. Can be adopted. In this specification, “beverage liquid weight” or “food weight” in a product form other than the product form for direct eating and drinking is prepared (reduced) in a state where it can be directly eaten or used according to the instructions described in the product container or the like. It is the weight of beverage liquid or the weight of food.

  Amber foods and beverages / seasoning seasonings obtained using the above production method are also one aspect of the present invention. The foods and drinks to which the production method of the present invention can be applied include foods and drinks obtained by using coffee and those that substantially do not contain alcohol, and examples include sweet sake and sake. , Shochu, beer, sparkling liquor, third beer, liqueur and other coffee drinks. Particularly preferred is amazake. The koji seasoning to which the production method of the present invention can be applied includes a koji seasoning obtained by using koji, which does not include alcohol substantially, and examples include sake, salt koji, Examples include soy sauce, mirin, mirin-style seasoning, noodle soup, rice miso, bean miso, and the like. Particularly preferred is mirin or mirin-style seasoning.

  A sweet sake beverage containing 5.5 to 17.0% glucose and 1.5 to 10.0% fructose based on the weight of the beverage is also one aspect of the present invention. When the content of glucose and fructose is within the above range, the calorie is low and the sweetness of the drink is such that it has a refreshing sweetness and suppresses a rapid increase in blood sugar after ingestion. A preferable lower limit of the content of fructose is 2.5%, and a more preferable lower limit is 3.5%. A preferable upper limit of the glucose content is 12%, and a more preferable upper limit is 10%. In the present specification, the contents of glucose and fructose are values obtained by measurement by high performance liquid chromatography.

  Amazake beverages that have undergone lactic acid fermentation, which contain 5.5 to 17.0% glucose and further contain fructose, are also one aspect of the present invention. If the content of glucose is within the above range and lactic acid fermentation has passed, the sweetness becomes refreshing by adding low acidity and sourness, and it becomes a sweet drink that suppresses the rapid increase in blood sugar after ingestion. . A preferable upper limit of the glucose content is 10%.

  Amazake foods containing 12.1-37.4% glucose and 3.3-22.0% fructose based on the weight of the food are also one aspect of the present invention. When the content of glucose and fructose is within the above range, the amount of glucose is less than that of conventional products when chilled and eaten, making it a low-calorie food that suppresses the rapid increase in blood sugar after ingestion. . As the amazake food, ice candy such as ice lolly and sherbet is particularly suitable. The preferable lower limit of the content of fructose is 5%, the more preferable lower limit is 8%, and the preferable upper limit is 18%. A preferable upper limit of the glucose content is 25%, and a more preferable upper limit is 23%.

(Example 1: Production of isomerized sugar-containing amazake by a technique for reducing the amount of koji)
The polished rice obtained by milling at 90% of the polished rice ratio is washed according to a conventional method, immersed in water for 20 hours, drained for 1 hour, cooked by pressureless steaming for 30 minutes, and prepared in advance. A commercial rice bran was inoculated and cultured for 2 days under conditions of an atmospheric temperature of 30 ° C. and a humidity of 90% or more to obtain rice bran. 294 g of steamed rice, 140 g of hot water, 0.31 g of amylase preparation, and 3.6 g of glucose isomerase [GI] were added to 27 g of the obtained rice bran and saccharified overnight at 50 to 60 ° C. About the obtained Amazake concentrated stock solution (prototype No. 1), glucose and fructose were quantified by pH measurement using a pH meter (HM-25R, manufactured by Toa DKK Corporation) and high performance liquid chromatography. (Table 2). In addition, after diluting the obtained amazake-concentrated stock solution to the same weight as Comparative Example 1, that is, the total weight becomes 730 g, it is divided into five levels from the viewpoint of sweetness, clean feeling, and flavor of koji. Using Example 1 as a standard (evaluation 3 from all points of view), a blind sensory evaluation was performed using an average of 10 panels extracted arbitrarily (Table 3). Furthermore, apart from the sensory evaluation based on the above weight, there are five levels with the comparative example 1 as the standard (evaluation 3 from all points of view) regarding the refreshing feeling when the sweet sake concentrate is diluted with water to make it sweet and the sweetness of the koji. While evaluating, the calorie after dilution was computed (Table 4).

(Prototype Nos. 2 to 4 and Comparative Example 1)
Except for changing the proportions of rice bran, kake rice, hot water, amylase, and GI as shown in Table 1, prototype No. In the same manner as in No. 1, an amazake concentrate stock solution was obtained. The results of the pH, the fructose and glucose content of the amazake concentrate after completion of the saccharification step are shown in Table 2, and the results of sensory evaluation are shown in Table 3 and Table 4, respectively.

  From Table 2, it was found that as the koji ratio was lowered, the moromi pH increased, and accordingly, isomerization from glucose to fructose also progressed easily. From Table 3, when diluted to the same weight as Comparative Example 1, the sweetness is felt sweeter as isomerization to fructose proceeds, and the flavor peculiar to koji with different tastes is reduced, but the refreshing feeling is lowered. I found out that However, as shown in Table 4, when the sweetness of all the prototypes is aligned with Comparative Example 1, it was found that the lower the koji ratio, the clearer, the calorie per unit beverage weight tends to decrease. .

(Example 2: Production of isomerized sugar-containing amazake by a technique for raising the pH of koji)
Culturing was carried out for 2 days under the same conditions as in Example 1. 225 g of hot water and 0.29 g of amylase preparation were added to 216 g of the obtained rice bran. At the same time, the pH is increased to 6.38 with 0.15 g of 25% aqueous sodium hydroxide solution for food addition, and 3.6 g of commercially available glucose isomerase (trade name: SPEZYME GIPF, manufactured by Nagase Sangyo Co., Ltd.) is added. And saccharified overnight at 50-60 ° C. About the obtained liquor concentrate concentrate (prototype No. 5), glucose and fructose were quantified by pH measurement and high performance liquid chromatography (Table 6). In addition, after diluting the Amazake concentrated stock solution to the same weight as Comparative Example 1, that is, the total weight becomes 730 g, it is divided into five levels from the viewpoint of sweetness, refreshing feeling, and the flavor of koji. As a standard (evaluation 3 from all points of view), a blind sensory evaluation was performed with an average value of 10 arbitrarily extracted panels (Table 7). Further, apart from the sensory evaluation based on the above weight, the refreshing feeling when the sweet sake concentrated stock solution was diluted with water and the sweetness was adjusted to that of Comparative Example 1, and the flavor of the koji were compared with those of Comparative Example 1 (evaluated from all viewpoints 3 ) And the calories after dilution were calculated (Table 8).

(Prototype Nos. 6-8, Comparative Example 1)
Except for changing the proportions of rice bran, kake rice, hot water, amylase, and GI as shown in Table 5, the prototype No. In the same manner as in No. 5, amazake concentrate stock solution was obtained. Table 6 shows the moromi pH at the time of GI addition, the pH of the amazake concentrate after completion of the saccharification step, and the ratios of fructose and glucose, and Tables 7 and 8 show the results of sensory evaluation, respectively.

  From Table 6, it was found that when the pH of the moromi immediately after adding sodium hydroxide was adjusted to be about 7 to 8, isomerization from glucose to fructose easily progressed. From Table 7, when diluted to the same weight as in Comparative Example 1, the more the isomerization to fructose is felt, the sweeter the flavor of peculiar to which the taste is different, the refreshing feeling compared to Comparative Example 1 Was found to be generally low. However, as shown in Table 8, when the sweetness of all prototypes is aligned with that of Comparative Example 1, the refreshing feeling is improved in contrast to Comparative Example 1, and the calorie per unit beverage liquid weight is reduced. It was.

(Example 3: Change in blood glucose level after ingesting isomerized sugar-containing amazake)
Using a blood glucose measurement kit (measuring instrument: Glutest Ace R, manufactured by Sanwa Chemical Laboratory, sensor: Glutest Sensor, manufactured by Sanwa Chemical Laboratories), various isomerized sugars were obtained from 10 subjects. The results of measuring changes in blood glucose level after ingesting the contained amazake are shown in Table 9 and FIG. In Comparative Example 2, a solution obtained by diluting 251 g of the amazake concentrated stock solution used in Comparative Example 1 to 730 g with water was used.

(Example 4: Production of isomerized sugar-containing amazake using lactic acid bacteria to lower the glucose content and increase the refreshing feeling)
Prototype No. obtained in Example 1 Prepare 358 g of Amazake 2 concentrated stock solution, add 92 g of water and 0.5 g of lactic acid bacteria solution containing lactic acid bacteria Pediococcus acidilactici, respectively, and ferment overnight at 37 ° C. to obtain lactic acid fermented amazake (prototype No. 1). 10) Glucose and fructose were quantified by high performance liquid chromatography (Table 11). In addition, after diluting the obtained lactic acid fermented amazake so as to have the same solid content, it is divided into five levels from the viewpoint of sweetness, clean feeling, strawberry flavor, and other flavors, and the comparative example 1 is the standard ( As evaluation 3) from all points of view, a blind sensory evaluation was performed using an average value of 10 panels extracted arbitrarily (Table 12).
(Prototype Nos. 11-13)
The prototype No. was changed except that the type of lactic acid bacteria was changed as shown in Table 10. In the same manner as in No. 10, a lactic acid fermentation amazake was obtained. Evaluation was performed in the same manner as in Example 10.

  From Table 11, no matter which lactic acid bacterium was used, the prototype No. after dilution with 92 g of water. Compared to 2, only the glucose content was reduced by about 1-2%. Moreover, the pH of the amazake concentrated stock solution was remarkably lowered. This suggests that with the fermentation of lactic acid bacteria, glucose was consumed and lactic acid was produced as a metabolite. In addition, as shown in Table 12, for all the prototypes, compared to Comparative Example 1 in which only glucose is not subjected to lactic acid fermentation, the refreshing feeling is greatly improved by the acidity of lactic acid instead of relatively reducing sweetness. As a result, it was possible to obtain a lactic acid-fermented amazake with less habit, with the flavor of koji that is divided into different tastes. Moreover, it turned out that the impression of a taste can be changed with the lactic acid bacteria to be used.

  As mentioned above, although the Example of this invention was described, this invention is not restricted to these Examples, In the range which does not deviate from the summary, it can implement with a various form further.

INDUSTRIAL APPLICABILITY The present invention can be suitably used for the production of koji seasonings and koji foods, particularly for the production of amazake.

Claims (10)

Lactic acid containing 5.5 to 10.0% glucose and 2.5 to 10.0% fructose with respect to the weight of the beverage obtained by replacing glucose produced successively in the manufacturing process with fructose Amazake drink that has not undergone fermentation. The amazake beverage according to claim 1, wherein the isomerization rate is 31 to 46.3%. In the production process, glucose produced successively is replaced with fructose and then subjected to lactic acid fermentation , and 5.5 to 10.0% glucose and 2.5 to 10 % fructose with respect to the weight of the beverage liquid. Amazake drink containing 0%. The amazake beverage according to claim 3, which has an isomerization rate of 40.3% to 42.7% .   Including the step of adding glucose isomerase during the saccharification process of the grains contained in the raw materials, or in the subsequent process, the amount of cereal straw contained in the raw materials exceeds 0% with respect to the total weight of the raw materials A method for producing amazake, which is 23% or less. The method for producing amazake according to claim 5 , wherein the amount of the cereal meal contained in the raw material is more than 0% and 15% or less with respect to the total weight of the raw material.   In the saccharification process of the grains contained in the raw materials to be fed, the stage of raising the pH of the glucose isomerase using the pH of the grains koji or the mixture of the grains koji and other ingredients, and raising the pH of the grains koji or grains koji and others A method for producing amazake, comprising the step of simultaneously adding amylase and glucose isomerase to a mixture of the raw material.   In the saccharification process of cereals contained in the raw materials to be fed, after adding amylase to cereal meal or a mixture of cereal meal and other ingredients, the pH is raised to the optimum pH of glucose isomerase to be used with a time lag, and glucose isomerase A method for producing amazake, comprising the step of adding The method for producing amazake according to any one of claims 5 to 8 , wherein the glucose isomerase is glucose isomerase having an optimum pH of less than 7. The method for producing amazake according to any one of claims 5 to 8 , comprising a step of adding lactic acid bacteria during the saccharification step of the cereal or in the subsequent step of the saccharification step of the cereal.

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