BEER TASTE BEVERAGE AND METHOD FOR IMPROVING THE FOAM SUSTAINABILITY OF BEER TASTE BEVERAGE

摘要

PROBLEM TO BE SOLVED: To provide an un-fermented beer taste beverage in which the sustainability of the foam of a foam layer produced when being poured into a drinking beverage is improved.;SOLUTION: Provided is an un-fermented beer taste beverage comprising plant-derived protein and/or its decomposition product, in which the content of alcohol is below 1v/v%, and the content of hardly digestible dextrin is 0.50 to 5.00w/v%. Also provided is a method for improving the foam sustainability of an un-fermented beverage characterized in that a plant raw material liquid prepared by mixing plant-derived protein and/or its decomposition product with water is added with hardly digestible dextrin in such a manner that its content in the beverage is controlled to 0.50 to 5.00w/v%.;SELECTED DRAWING: None;COPYRIGHT: (C)2016,JPO&INPIT