A manufacturing method of a malt extract having low sweetness according to one aspect of the present invention comprises the following steps: firstly treating malt with cellulase as a primary enzyme; treating the malt treated with the primary enzyme with α-amylase as a secondary enzyme; and treating the secondary enzyme-treated malt with activated carbon, before refining and concentrating the same. According to the manufacturing method of a malt extract having low sweetness of the present invention, the malt extract, in which the content of monosaccharide and disaccharide is low to have the sweetness lower than that of conventional malt extracts, can be provided; and the malt extract can be produced by removing the odor and bad taste through activated carbon treatment and a refining process. In addition, the use amount of the malt extract can be maximized in the production of non-alcoholic beer flavored beverages including the malt extract, and the total amount of the extract used in the production of non-alcoholic beer flavored beverages can be increased, and thus the non-alcoholic beer flavored beverages having a rich flavor of beer and no bad taste and odor, and having a refreshing, improved flavor can be produced.
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