PROBLEM TO BE SOLVED: To provide an unfermented beer taste beverage which allows foam retention of a foam layer thereof to be improved when poured in a beverage container to form the foam layer, and to provide a method for improving the foam retention of the unfermented beer taste beverage.SOLUTION: The unfermented beer taste beverage is produced by using plant-derived protein and/or a decomposed product thereof and has the alcohol content lower than 1 v/v% and the hard-to-digest dextrin content equal to or higher than 0.50 w/v%. The method for improving the foam retention of the unfermented beer taste beverage comprises the steps of: using beans as a plant selecting soybean protein and/or the decomposed product thereof or pea protein and/or the decomposed product thereof as the plant-derived protein and/or the decomposed product thereof mixing water with the soybean protein and/or decomposed product thereof to prepare a plant raw material liquid and adding the hard-to-digest dextrin to the prepared plant raw material liquid.COPYRIGHT: (C)2015,JPO&INPIT【課題】飲用容器に注ぎ入れた際に生じる泡の層の泡持ちが向上した未発酵のビールテイスト飲料及び未発酵のビールテイスト飲料の泡持ち向上方法の提供。【解決手段】植物由来タンパク及び/又はその分解物を使用して製造され、アルコールの含有量が1v/v%未満である未発酵のビールテイスト飲料であって、難消化性デキストリンの含有量が0.50w/v%以上である未発酵のビールテイスト飲料。前記植物が豆類であり、豆類由来タンパク又はその分解物が、大豆タンパク若しくはその分解物、又は、エンドウタンパク若しくはその分解物と水とを混合することによって調製される植物原料液に難消化性デキストリンを添加する未発酵のビールテイスト飲料の泡持ち向上方法。【選択図】なし
