METHOD FOR IMPROVING FROTH RETENTION OF NON-ALCOHOL BEER-TASTE BEVERAGE, AND METHOD FOR PRODUCING NON-ALCOHOL BEER-TASTE BEVERAGE

摘要

The present invention provides a method for improving the foam persistence of a non-alcohol beer-flavored beverage and a method for manufacturing a non-alcohol beer-flavored beverage with improved foam persistence. The present invention is a method for improving the duration of foam of a non-alcoholic beer-flavored beverage, characterized in that the content of lysine in the final product is increased to 0.01 mM or more, the content of arginine to 0.01 mM or more, or the content of tyrosine to 0.05 mM or more, and It is a method for producing a non-alcohol beer-flavored beverage, characterized in that a raw material having a high content of arginine or tyrosine is used.