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 froth retention of a non-alcohol beer-taste beverage, and a method for producing a non-alcohol beer-taste beverage having improved froth retention. The present invention relates to a method for improving the froth retention of a non-alcohol beer-taste beverage, wherein the lysine content is increased to 0.01 mM or more, the arginine content is increased to 0.01 mM or more, or the tyrosine content is increased to 0.05 mM or more in the final product; and a method for producing a non-alcohol beer-taste beverage which uses a raw material having a high content of lysine, arginine or tyrosine.

主权项

1. A method for improving froth retention of a non-alcohol beer-taste beverage, comprising:
adding, during production, lysine, arginine, or tyrosine to a raw material or a non-alcohol beer-taste beverage; or using a raw material with a high content of lysine, arginine or tyrosine;so that a lysine content is increased to 0.01 mM or more, an arginine content is increased to 0.01 mM or more, or a tyrosine content is increased to 0.05 mM or more in a final product.