Sugar solution exhibiting little discolouration, and production method therefor

A method of producing a drink comprising a sugar solution, the method comprising:

• preparing a liquefied solution or emulsion comprising rice, a amylase, and water at a liquefaction temperature of 55° C. to 80° C. for 15 seconds to 30 minutes;
• performing a reaction at a temperature of about 90° C. to about 150° C. for about 1 minute to about 3.5 minutes, by blowing water vapor into the liquefied solution of emulsion comprising rice, a amylase, and water to produce the sugar solution, wherein sugar solution comprises 200 μg/ml or less of soluble protein, and 43% or more by weight of an extract component;
• and
• mixing the sugar solution with other materials to obtain the drink.

A method of producing a seasoning for a food and drink comprising a sugar solution, the method comprising:

• preparing a liquefied solution or emulsion comprising rice, a amylase, and water at a liquefaction temperature of 55° C. to 80° C. for 15 seconds to 30 minutes;
• performing a reaction at a temperature of about 90° C. to about 150° C. for about 1 minute to about 3.5 minutes, by blowing water vapor into the liquefied solution of emulsion comprising rice, a amylase, and water to produce the sugar solution, wherein sugar solution comprises 200 μg/ml or less of soluble protein, and 43% or more by weight of an extract component;
• and
• mixing the sugar solution with other materials to obtain the seasoning or food and drink.