METHOD OF PRODUCING FERMENTED ALCOHOLIC DRINK WITH CHROMATICITY AND FLAVOR ADJUSTED BY MAILLARD REACTION

PROBLEM TO BE SOLVED: To provide a method of producing a fermented alcoholic drink which uses beer yeast, adjusts the color of liquor and the flavor of the fermented alcoholic drink by using saccharides, proteolytic products and a Maillard reaction product and its preparation, with the Maillard reaction adjusted appropriately with set reaction parameters in specified ranges of temperatures and reaction times to achieve an excellent color and an excellent flavor of the liquor, and produces a fermented alcoholic drink having an excellent color of liquor and an excellent flavor efficiently through the appropriate adjustment of the Maillard reaction.SOLUTION: In a method of producing a fermented alcoholic drink which adjusts the color of liquor and the flavor by using saccharides, proteolytic products and a Maillard reaction product and its preparation, the Maillard reaction is adjusted appropriately by carrying out the reaction in a temperature range of 100-130°C and a reaction time range of 600-5,400 seconds with the pH of the reaction mixture adjusted to a set parameter so as to produce efficiently a fermented alcoholic drink having an excellent color of liquor and an excellent flavor.