PROBLEM TO BE SOLVED: To provide a method for suppressing pungency and astringency which ginger has while maintaining excellent effects of the ginger in a ginger-containing beverage containing ginger extract.SOLUTION: There are provided a flavor improver of a ginger-containing beverage containing a basic amino acid as an active component, and a method for manufacturing a ginger-containing beverage whose flavor has been improved including a step of compounding the basic amino acid, and a step of acidifying the ginger-containing beverage in manufacturing steps of the ginger-containing beverage.COPYRIGHT: (C)2013,JPO&INPIT【課題】ショウガエキスを含有するショウガ含有飲料において、ショウガの優れた効果を維持しつつ、ショウガの持つ辛渋みを抑制する方法を提供すること。【解決手段】塩基性アミノ酸を有効成分として含有するショウガ含有飲料の風味改善剤並びにショウガ含有飲料の製造工程中に塩基性アミノ酸を配合する工程およびショウガ含有飲料の液性を酸性にする工程を含む風味が改善されたショウガ含有飲料の製造方法。【選択図】 なし
