Decision manner of good quality of the foam stability of the malt fermentation beverage and marker null for foam stability decision

摘要

PROBLEM TO BE SOLVED: To provide a method for determining the foam-keeping property of a fermented malt drink, by which the excellence of the foam-keeping property is determined from the concentration of a prescribed protein contained in the fermented malt drink or raw material liquid, prior to fermentation or raw material liquid during fermentation therefor, without directly measuring the foam-keeping property of the fermented malt drink, and to provide a marker that determines the foam-keeping property.;SOLUTION: The present invention provides a method for determining the properness of the foam-keeping property of a fermented malt drink, wherein an yeast thioredoxin concentration (M_T) in the fermented malt drink, or in the raw material liquid during fermentation for the fermented malt drink is treated as a negative factor for the foam-keeping property; and a protein Z concentration (M_Z) in the fermented malt drink or in the raw material liquid, prior to fermentation or the raw material liquid during fermentation for the fermented malt drink is treated as a positive factor for the foam-keeping property, whereby the properness of the foam-keeping property is determined.;COPYRIGHT: (C)2010,JPO&INPIT