PROBLEM TO BE SOLVED: To provide an amino acid-containing beverage production method that reduces offensive odors in a heat-sterilized product.SOLUTION: A first liquid is prepared by sterilizing a liquid containing beverage main ingredients at a high temperature of 121°C or higher in a short time of 1 minute or less under a condition where pH is 4.5-5.5. A second liquid is prepared by sterilizing an amino acid-containing liquid at a high temperature of 121°C or higher in a short time of 1 minute or less in the presence of a pH adjuster. The first and second liquids are individually cooled after the high-temperature short-time heat sterilization. An amino acid-containing beverage production method includes a mixing step of mixing the first liquid and the second liquid in a sterile environment to adjust pH to 5.2-7.0. The beverage component of the first liquid comprises a coffee extract, and the beverage component of the second liquid contains, based on the total amount of the beverage, 0.001-0.1 mass% of L-phenylalanine and/or 0.001-0.1 mass% of L-methionine.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】加熱殺菌後の製品中の異臭が低減されたアミノ酸含有飲料の製造方法の提供。【解決手段】飲料の主成分を含む液を、pH4.5~5.5の条件で121℃以上の高温で1分以内の短時間で殺菌して、第1液、アミノ酸を含む液を塩基性のpH調整剤の存在下で121℃以上の高温で1分以内の短時間で殺菌して第2液として、それぞれ個別に高温短時間加熱殺菌し、冷却した後、第1液と第2液とを無菌環境下で混合して、pH5.2~7.0に調整する混合工程を備えるアミノ酸含有飲料。第1液の飲料成分が、コーヒー抽出液を含み、第2液の飲料成分が、飲料全量に対して0.001~0.1質量%となる量のL-フェニルアラニン、及び/又は0.001~0.1質量%となる量のL-メチオニンを含むアミノ酸含有飲料、及び製造方法。【選択図】なし
