| 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<SB>T</SB>) 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<SB>Z</SB>) 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
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