To provide a manufacturing method of packed amazake beverage improving manufacturing efficiency by shortening enzyme treatment time in a manufacturing process, and adding strength of contained flavor and freshness of after taste, which are equal to or more than amazake beverage using sake lees as a raw material.SOLUTION: There is provided a manufacturing method of packed amazake beverage containing no alcohol without using sake lees as a raw material, having a liquidated enzyme treatment process for adding a liquidated enzyme to a raw material containing rice and rice malt and fermenting them, and a carbohydrase treatment process for adding a carbohydrate to the raw material and fermenting the same, in which the liquidated enzyme treatment is conducted at same time as the carbohydrase treatment process or prior to the carbohydrase treatment process, and having a saccharide acid ratio adjustment process for adjusting a saccharide acid ratio after the liquidated enzyme treatment and the carbohydrase treatment process.SELECTED DRAWING: None【課題】容器詰甘酒飲料の製造にあたり、製造工程における酵素処理時間を短縮することで製造効率を向上させ、酒粕を原料に使用した甘酒飲料と同等程度又はそれ以上の、含み香の強さと、後味の爽快感を付与する容器詰甘酒飲料の製造方法の提供。【解決手段】酒粕を原料に使用しないことによりアルコールを含有しない容器詰甘酒飲料の製造方法であって、米と米麹を含む原料に液化酵素を添加して発酵させる液化酵素処理工程と、原料に糖化酵素を添加して発酵させる糖化酵素処理工程とを備え、液化酵素処理は糖化酵素処理と同時もしくは糖化酵素処理に先行して行われ、液化酵素処理工程と糖化酵素処理工程の後に、糖酸比を調整する糖酸比調整工程を備える容器詰甘酒飲料の製造方法。【選択図】なし
