BEER-FLAVORED FERMENTED ALCOHOLIC BEVERAGE WITH GOOD FOAM STABILITY

PROBLEM TO BE SOLVED: To provide a method for producing a beer-flavored fermented alcoholic beverage with good foam stability by using a plant protein originated from leguminous plants such as soybeans and peas except malt or wheat as a nitrogen source without using the malt or the wheat, by which the fermented alcoholic beverage having good flavor is produced by liberating sufficient amino acids by the addition of proteolytic enzyme to achieve rich foam like beer by holding sufficient foaming components and foam-stabilizing components to achieve rich foam stability.SOLUTION: The method for producing the beer-flavored fermented alcoholic beverage by using the plant protein except malt or wheat as the nitrogen source without using the malt or the wheat includes adding to a solution before fermentation, a plant protein-degraded product degraded by using protease derived from Aspergillus oryzae, and having ≤35% of a constituent ratio of alkali protease activity to the whole enzymic activity of endo-type protease in the endo-type enzymic activity, and fermenting the resultant mixture to produce the beer-flavored fermented alcoholic beverage having good foam stability and flavor in the product.