| 摘要 |
It is intended to provide a method of evaluating the foam-holding propert ies of a fermented malt drink whereby the foam-holding properties of a ferme nted malt drink is evaluated by using the concentration of protein Z7 (MZ7) in barley seeds employed as the starting material of the fermented malt drin k, malt obtained from the seeds, wort obtained from the malt, the fermented malt drink obtained by fermenting the wort, or the material liquor before th e fermentation of the fermented malt drink or the material liquor during the fermentation thereof, as an indication having a negative correlationship wi th the foam-holding properties of the fermented malt drink. According to thi s evaluation method, the foam-holding properties can be evaluated based on t he concentration of a definite protein in the barley seeds, malt, wort, ferm ented malt drink, etc. without directly measuring the foam-holding propertie s of the fermented malt drink.
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