As for this invention, malt alcoholic drinks such as beer and sparkling wine and the foaming characteristic alcoholic drinks which do not use the malt, it designates that the bubble having in foaming characteristic beverage such as carbonic acid soft drink such as soda pop and cream soda is improved as topic. Malt alcoholic drinks such as beer and sparkling wine and the foaming characteristic alcoholic drinks which do not use the malt, by the fact that it adds to the carbonic acid soft drink and the like of soda pop and ramune etc, can the foam stabilizer which includes the water soluble soybean polysaccharide which at the pH 2.4 which is the pH which is lower than isoelectric point of the soybean albumin from soybean or soybean processing ones - 4.0 it heats extracts at temperature above the 100 as the active ingredient, improve the bubble having.本発明は、ビールや発泡酒等の麦芽アルコール飲料、麦芽を使用しない発泡性アルコール飲料、サイダー、クリームソーダ等の炭酸清涼飲料等の発泡性飲料における泡持ちを改善することを課題とする。大豆又は大豆処理物から大豆蛋白の等電点より低いpHであるpH 2.4~4.0で100℃以上の温度で加熱抽出した水溶性大豆多糖類を有効成分として含む泡安定剤を、ビールや発泡酒等の麦芽アルコール飲料や、麦芽を使用しない発泡性アルコール飲料、サイダー、ラムネ等の炭酸清涼飲料等に添加することで、泡持ちを改善することができる。
