EFFERVESCENT BEVERAGE AND METHOD PERTAINING TO SAME

The present invention pertains to an effervescent beverage having excellent foaming characteristics, and a method pertaining to same. An effervescent beverage according to one embodiment of the present invention has a ratio of nitrogen content (ppm) to extract (w/v %) of less than 28Ø In a method of...

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Bibliographische Detailangaben
Hauptverfasser:	SHIRAI, MASANORI, YANAGAWA, KOJI, NARITA, HIDEKAZU, SAWAI, NORIKATSU
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention pertains to an effervescent beverage having excellent foaming characteristics, and a method pertaining to same. An effervescent beverage according to one embodiment of the present invention has a ratio of nitrogen content (ppm) to extract (w/v %) of less than 28Ø In a method of improving the foaming characteristics of the effervescent beverage according to one embodiment of the present invention, by adjusting the ratio of nitrogen content (ppm) to the extract (w/v%) of the effervescent beverage to less than 28.0%, the foaming characteristics of said effervescent beverage are improved.