FOAM SUSTAINABILITY IMPROVEMENT METHOD OF NON-ALCOHOLIC BEER TASTING BEVERAGE AND MANUFACTURING METHOD OF NON-ALCOHOLIC BEER TASTING BEVERAGE

摘要

PROBLEM TO BE SOLVED: To provide a foam sustainability improvement method of a non-alcoholic beer tasting beverage and a manufacturing method of a non-alcoholic beer tasting beverage using the same method.;SOLUTION: In the provided foam sustainability improvement method of a non-alcoholic beer tasting beverage, the lysine content, arginine content, or tyrosine content within a final product is upped by at least 0.01 mM, at least 0.01 mM, or at least 0.05 mM; a manufacturing method of a non-alcoholic beer tasting beverage using a raw ingredient having a high lysine, arginine, or tyrosine content is also provided.;COPYRIGHT: (C)2015,JPO&INPIT