PROBLEM TO BE SOLVED: To provide a roasted cereal beverage capable of providing feeling of "flavor" without marked burning odor, "pre-taste" to which sweetness contributes, and "after-taste" remaining in a mouth in a latter stage of drinking, by using heavy roasted raw material cereal.SOLUTION: There is provided a manufacturing method of a packed roasted cereal beverage, having a process for obtaining 2 or more kinds of raw material cereals selected from raw material cereals A, B and C, and roasting resulting 2 or more kinds of raw material cereals each independently to maintain a product temperature of 260 to 400°C for 10 to 100 sec., a process for mixing the resulting 2 or more kinds of roasted cereals to obtain a mixed roasted cereal, a process for extracting the resulting mixed roasted cereal with a solvent to obtain a roasted cereal extract and a process for filling the resulting roasted cereal extract in a container. (A) a raw material cereal A having a ratio of content of arabinoxylan to content of proteins (Ax/proteins) of 1.20 or more and less than 1.65. (B) a raw material cereal B having 0.70 or more and less than 1.20. (C) a raw material cereal C having 0.30 or more and less than 0.70.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】ヘビーローストする原料穀物を用い、焦げ臭が際立つことがない「香り」と、甘みが主に寄与する「先味」と、飲用後期の口内に残る「後味」とを感じることができる焙煎穀物飲料の提供。【解決手段】原料穀物A、B、Cから選ばれる2種以上の原料穀物を得、得られた2種類以上の原料穀物をそれぞれ別々に、品温260~400℃を10~100秒間維持するように焙煎し焙煎穀物を得る工程、得られた2種類以上の焙煎穀物を混合して混合焙煎穀物を得る工程、得られた混合焙煎穀物を溶媒で抽出して焙煎穀物抽出液を得る工程、得られた焙煎穀物抽出液を容器に充填する工程、を備えた容器詰焙煎穀物飲料の製造方法。(A)タンパク質の含有質量に対するアラビノキシランの含有質量の比率(Ax/タンパク質)が1.20以上1.65未満である原料穀物A、(B)0.70以上1.20未満である原料穀物B、(C)0.30以上0.70未満である原料穀物C。【選択図】なし
