WO2023013578A1 - Instant beverage kit - Google Patents

Abstract

The present invention provides an instant beverage kit that is for preparing a beverage through mixing with a liquid, and that comprises an effervescent creaming powder and a concentrated beverage liquid. Also provided by the present invention is a method that is for producing an instant beverage from said instant beverage kit, and that comprises putting the effervescent creaming powder in a beverage container, dissolving the powder in water so as to make an effervescent cream, and pouring the concentrated beverage liquid over the top surface of the effervescent cream in the beverage container so as to produce an instant beverage that has foam formed at the liquid surface thereof.

Description

Instant drink kit

The present invention relates to an instant beverage kit for preparing an effervescent beverage in which bubbles are formed on the liquid surface simply by dissolving in a liquid such as water.

Compositions for instant beverages containing soluble solids of beverages such as instant coffee as main raw materials are generally in the form of powders or liquids, and can be easily enjoyed by dissolving or diluting them in liquids such as water. . In particular, creaming powder (powder added to coffee and other flavored beverages as a substitute for cream) and instant beverage compositions containing dairy ingredients can be dissolved in water to give a milky flavor like café au lait. Beverages can be conveniently served. Due to this convenience and good taste, the market for instant beverage compositions is growing at a remarkable rate.

On the other hand, beverages such as cappuccino that have bubbles in or on the surface of the liquid are also widely favored. Cappuccino is a coffee drink made by pouring espresso into a cup and layering it with foamy cream. Some of the foamy creams are formed by forcibly stirring preheated milk or the like to entrain air into the foam, while others are formed by blowing water vapor into the milk to heat and denature the milk components.

As an instant beverage that can be easily consumed by simply adding hot or cold water without the need to prepare a foamy cream using a whisk or a special machine, the beverage having bubbles in the liquid or on the liquid surface. For example, an instant coffee beverage composition using an effervescent creaming powder instead of a conventional creaming powder can be mentioned. As the foaming creaming powder, for example, there is a foaming creaming powder obtained by blending an acid agent and an alkali agent with a creaming powder (Patent Document 1). When the effervescent creaming powder is dissolved in hot water, the acid agent and the alkali agent react to generate carbon dioxide gas, and the carbon dioxide gas forms foam together with casein protein and the like in the creaming powder. Also known is a foaming agent in which an acid agent, an alkaline agent, and a foaming powdery fat are mixed instead of a creaming powder containing protein such as casein protein (Patent Document 2).

As a method that does not use an acid agent or an alkali agent that generates carbon dioxide gas by dissolving in water, for example, an effervescent powder in which a pressurized gas is enclosed in the internal voids of carbohydrate particles or particles containing carbohydrates and proteins is used. A method for doing so is known (Patent Documents 3 and 4). Nitrogen gas is mainly used as the pressurized gas.

JP-A-8-38048 JP 2014-180257 A WO2001/008504 WO2006/023564

An instant coffee beverage composition using an effervescent creaming powder can provide a effervescent coffee beverage simply by pouring hot water. However, the foam of the prepared coffee beverage is whitish-brown with the color of coffee mixed therein, and it is difficult to make the froth with conspicuous milk white like cappuccino.

The present invention provides an instant beverage kit and an instant sparkling beverage produced from the instant beverage kit that can prepare a beverage with white foam without the need for a whisk or a dedicated machine. intended to provide

As a result of intensive research to solve the above problems, the present inventors made a kit of a beverage concentrate and an effervescent creaming powder that is diluted with water or the like and consumed, and the water used to dilute the beverage concentrate Effervescent creaming powder is dissolved in and foamed, and then a beverage concentrate is poured to create a white foam layer that does not mix with the color of the drink, and a beverage layer under the foam layer. The inventors have found that beverages can be easily prepared, and completed the present invention.

[1] An instant beverage kit according to the first aspect of the present invention is an instant beverage kit for preparing a beverage by mixing with an edible liquid, comprising an effervescent creaming powder, a beverage concentrate, characterized by comprising
[2] In the instant beverage kit of [1], after dissolving the effervescent creaming powder in an edible liquid to prepare an effervescent solution in which bubbles are formed on the liquid surface, An instant beverage is preferably produced by diluting said beverage concentrate.
[3] In the instant beverage kit of [2], the shear viscosity of the effervescent solution at a shear rate of 500/sec is preferably 1.5 to 5.0 mPa·s at 25°C.
[4] In the instant beverage kit according to any one of [1] to [3], it is preferable that the beverage concentrate has a solid content concentration of 4 to 60%.
[5] In the instant beverage kit according to any one of [1] to [4], the beverage concentrate has a shear viscosity of 2.0 to 200 mPa s at a shear rate of 500/sec at 25°C. is preferred.
[6] In the instant beverage kit according to any one of [1] to [5], the effervescent creaming powder is selected from the group consisting of a nitrogen gas-containing powder, an acid agent, and an alkaline agent. It is preferred to contain more than one seed.
[7] In the instant beverage kit of [6], the powder containing nitrogen gas is a nitrogen gas-encapsulated carbohydrate powder, and the acid agent is an organic acid, phosphoric acid, or a salt thereof. and the alkaline agent is preferably a carbonate or a hydrogen carbonate.
[8] In the instant beverage kit according to any one of [1] to [7], the foaming creaming powder is whole milk powder, skimmed milk powder, vegetable milk, milk protein, vegetable protein, edible oil, and starch hydrolysates.
[9] In the instant beverage kit according to any one of [1] to [8], the foaming creaming powder preferably contains a thickening agent.
[10] In the instant beverage kit according to any one of [1] to [9], the beverage concentrate is a coffee beverage, black tea beverage, tea beverage, green tea beverage, or cocoa beverage concentrate. preferable.
[11] In the instant beverage kit according to any one of [1] to [9], instead of the beverage concentrate, it is also preferable to include dry powder of the beverage concentrate.
[12] A method for producing an instant beverage according to the second aspect of the present invention is a method for producing an instant beverage from the instant beverage kit according to any one of [1] to [10],
After the foaming creaming powder is placed in a beverage container and dissolved in an edible liquid to prepare a foaming solution with bubbles formed on the liquid surface,
An instant beverage having bubbles formed on the liquid surface is produced by pouring the beverage concentrate from above the effervescent solution into the beverage container.
[13] The foaming creaming powder according to the third aspect of the present invention contains one or more selected from the group consisting of powders containing nitrogen gas, acid agents, and alkaline agents, and is dissolved in an edible liquid. It is possible to prepare an effervescent solution in which bubbles are formed on the surface of the liquid, and the effervescent solution is used to dilute a beverage concentrate to produce an instant beverage and

INDUSTRIAL APPLICABILITY According to the instant beverage kit according to the present invention, it is possible to easily prepare an instant sparkling beverage in which white foam is formed on the liquid surface of the beverage without using a whisk or a dedicated machine. can.

In the present invention and the specification of the present application, "instant beverage" means a beverage prepared by dissolving or diluting in a liquid such as water or milk. The term "instant beverage kit" means a set of raw materials for preparing two or more instant beverages that are separately stored until just before use.

In the present invention and the specification of the present application, "beverage concentrate" means a liquid that is not drunk as it is, but is drunk as a beverage by diluting it with a liquid such as water or milk.

In the present invention and the specification of the present application, "powder" means a granular material (consisting of many solid particles with different size distributions, and some interaction between individual particles). Also, "granules" are aggregates of particles (granular granules) granulated from powder. In the present invention and herein, powder also includes granules.

<Instant drink kit>
The instant beverage kit according to the first aspect of the present invention (hereinafter sometimes simply referred to as the "beverage kit according to the present invention") is an instant beverage kit for preparing a beverage by mixing with an edible liquid. A kit, characterized in that it comprises a foaming creaming powder and a beverage concentrate. First, by dissolving foaming creaming powder in an edible liquid, a foaming solution with bubbles formed on the liquid surface is prepared. Thereafter, by diluting the beverage concentrate with the effervescent solution, an instant effervescent beverage having two layers, a white foam layer and a beverage liquid layer, can be produced. Edible liquids include, for example, water, milk, vegetable milk such as soy milk, fruit juice, vegetable juice, and the like.

By dissolving the effervescent creaming powder contained in the beverage kit according to the present invention in an edible liquid, an effervescent solution with bubbles formed on the liquid surface can be prepared. The foaming creaming powder is obtained by mixing a conventional creaming powder with a powder of foaming ingredients. The foaming component powder includes one or more selected from the group consisting of nitrogen gas-containing powders, acid agents, and alkaline agents. A powder containing nitrogen gas is a powder in which nitrogen gas contained therein is released by dissolving it in water. The acid and alkali agents react in water to generate carbon dioxide gas. The foaming component contained in the foaming creaming powder may be a powder containing nitrogen gas only, or may be a combination of an acid agent and an alkali agent, and may be a powder containing nitrogen gas, an acid agent and an alkali agent. may be a combination of

The nitrogen gas powder used in the present invention is not particularly limited as long as it is a powder that encloses nitrogen gas and releases nitrogen gas when dissolved in water. The nitrogen gas powder used in the present invention preferably contains at least 1 mL (under atmospheric pressure) of nitrogen gas per 1 g of the powder.

Examples of the nitrogen gas powder used in the present invention include particles having voids inside, in which nitrogen gas is enclosed in the voids. The substance (powdered base material) that constitutes the particles may be any edible substance that dissolves in water, for example, water at 50 to 100° C. Examples include carbohydrates, proteins, fats and oils, and the like. The particles may also contain additives such as emulsifiers in addition to the powdered base material. The nitrogen gas powder used in the present invention is preferably particles composed of one or more selected from the group consisting of carbohydrates, proteins, and fats and oils, and having pressurized nitrogen gas enclosed in internal voids. , From the viewpoint of taste and handling, more preferably particles (carbohydrate powder with nitrogen gas enclosed) composed of carbohydrates, in which pressurized nitrogen gas is enclosed in the internal voids, and one or more and having pressurized nitrogen gas enclosed in internal voids (nitrogen gas-encapsulated saccharide powder) is more preferred.

Carbohydrates used as powdering base materials include lactose, dextrose, fructose, sucrose, dextrin, corn syrup, starch, modified starch, easily digestible processed cellulose, cyclodextrin, glycerol, propylene glycol, polyglycerol, polyethylene glycol. , sorbitol, mannitol, maltitol, lactitol, erythritol, xylitol and the like. Examples of proteins used as powdered base materials include casein protein (acid casein, caseinate, rennet casein), whey protein, gelatin, soy protein (soy flour, soybean flour, bean curd refuse powder), wheat protein, rice protein, and the like. is mentioned.

Particles in which pressurized nitrogen gas is enclosed in internal voids, which are composed of one or more selected from the group consisting of carbohydrates, proteins, and fats and oils as a powdered base material, are disclosed in, for example, Patent Document 3, Patent Document 4, JP-A-3-65136, JP-A-2006-055167, JP-A-2009-261395, JP-A-2019-54757 and the like, and production methods described in these production methods It can be manufactured by an improved method.

The content of the nitrogen gas powder in the effervescent creaming powder provided in the beverage kit according to the present invention is such that the amount of nitrogen gas released when dissolved in water is the desired amount. It can be appropriately adjusted in consideration of the amount and the like. The content of the nitrogen gas powder in the effervescent creaming powder is such that, for example, the theoretical amount of nitrogen gas (under atmospheric pressure) produced when one cup is dissolved in water is 9.0 mL or more, preferably The amount is preferably 20 to 132 mL, more preferably 30 to 90 mL.

Examples of the acid agent include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, gluconic acid, gluconodeltalactone, phytic acid, adipic acid, ascorbic acid, and organic acids of these organic acids. Potassium salts and sodium salts are mentioned. The acid agent may be phosphoric acid or a salt thereof, and specific examples include orthophosphoric acid, pyrophosphoric acid, tripolyphosphoric acid, metaphosphoric acid, and potassium salts and sodium salts thereof. The acid agent contained in the effervescent creaming powder may be of one type alone, or may be used in combination of two or more types. As the acid agent used in the present invention, one or more selected from the group consisting of citric acid, phytic acid, tartaric acid, and salts thereof is preferable from the viewpoint of good taste. In addition, the form of the acid agent used in the present invention is not particularly limited as long as it is a solid that can be uniformly dispersed in the creaming powder, but it is preferably in the form of powder (including granules). .

Examples of the alkaline agent include carbonates and hydrogencarbonates such as sodium hydrogencarbonate, potassium hydrogencarbonate, ammonium hydrogencarbonate, ammonium carbonate, potassium carbonate, sodium carbonate, calcium carbonate, and magnesium carbonate. The alkaline agent to be contained in the foaming creaming powder may be of one type alone, or may be used in combination of two or more types. As the alkaline agent used in the present invention, one or more selected from the group consisting of sodium hydrogencarbonate and potassium hydrogencarbonate is preferable from the viewpoint of good taste. In addition, the form of the alkaline agent used in the present invention is not particularly limited as long as it is a solid that can be uniformly dispersed in the creaming powder. .

The content of the acid agent and the alkali agent in the foaming creaming powder provided in the beverage kit according to the present invention is, for example, the amount of carbon dioxide produced when one cup is dissolved in water (under atmospheric pressure). , the theoretical amount is 9 mL or more, preferably 9 to 267 mL, more preferably 9 to 150 mL, still more preferably 14 to 132 mL, even more preferably 20 to 132 mL, and particularly preferably 30 to 90 mL.

The creaming powder for preparing the foaming creaming powder by containing the foaming component is not particularly limited, and various known creaming powders can be used as they are or after being modified as appropriate. For example, creaming powders include edible oils and fats such as coconut oil, hydrogenated coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow, and lard; Carbohydrates such as starch hydrolysates; Proteins such as sodium casei, whey protein, soy flour, soybean flour, bean curd refuse powder, rice flour, and wheat powder; Milk flavoring such as whole milk powder, skimmed milk powder, whey powder, and vegetable milk Ingredients; Starch decomposition products such as dextrin, powder candy, starch syrup, corn syrup; Other raw materials such as dibasic sodium phosphate, sodium citrate, emulsifiers, etc. are selected according to the desired quality characteristics and dispersed in water. , homogenization and drying. Whole milk powder and skimmed milk powder are obtained by drying milk (whole milk) or skim milk by spray drying or the like to remove moisture and pulverizing them.

The creaming powder used as the raw material for the foaming creaming powder preferably contains at least vegetable oil, a starch hydrolyzate such as corn syrup, protein, and a milk flavor-imparting component. For example, a creaming powder having an excellent milk flavor can be obtained by including a milk-derived component such as a milk raw material or a milk protein as a milk flavor-imparting component. On the other hand, it is also possible to produce a creaming powder that does not contain a milk-derived component by incorporating a vegetable milk-derived component such as vegetable milk or soy protein.

The foaming creaming powder may contain a thickener. By containing a thickener, the strength of the foam formed by nitrogen gas and carbon dioxide gas generated from the foaming component when dissolved in water etc. is increased, and the beverage concentrate is poured from above the foam. At the same time, the foam is less likely to be crushed, and foam retention is improved. The content of the thickener contained in the foaming creaming powder is not particularly limited as long as the content achieves the effect of improving foam strength, but it is preferably an amount that does not impair the taste. .

Examples of thickening agents to be contained in the foaming creaming powder include starch hydrolysates, sugars, dietary fibers, proteins and the like.
Examples of starch hydrolyzate include dextrin, powdered candy, starch syrup and the like.
Sugars include sugar, maltose, lactose, trehalose and the like.
Dietary fibers include carboxymethylcellulose, methylcellulose, cellulose, indigestible dextrin, xanthan gum, guar gum, pectin, carrageenan, psyllium and the like.
Proteins include milk proteins such as casein and whey protein, and vegetable proteins such as soybean protein and wheat protein.

Creaming powder can be produced, for example, by mixing raw materials such as edible oils and fats in water, then making an oil-in-water emulsion (O/W emulsion) with an emulsifier or the like, and then removing water. . As a method for removing moisture, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation can be selected and carried out. The obtained creaming powder may be subjected to classification, granulation, pulverization, etc., if necessary. A foaming creaming powder can be produced by mixing the resulting creaming powder with a foaming component powder.

The effervescent solution obtained by dissolving the effervescent creaming powder contained in the beverage kit according to the present invention in an edible liquid has a certain degree of viscosity so that the amount of foam produced by the effervescent component is sufficient. Although preferred, if the viscosity is too high, a stirring process is required to uniformly mix the two when mixed with the beverage concentrate. The agitation process facilitates mixing of the ingredients in the beverage concentrate with the foam on the liquid surface. The foaming solution obtained by dissolving the foaming creaming powder in an edible liquid such as water can be obtained by dissolving the foaming creaming powder in an edible liquid such as water at a shear rate of 500/sec and a liquid temperature of 25%. The shear viscosity at °C is preferably not too high, more preferably 5.0 mPa·s or less, and still more preferably 1.5 to 5.0 mPa·s. In particular, the viscosity is more preferably 1.7 to 4.5 mPa·s, and even more preferably 2.0 to 4.0 mPa·s, because the amount and quality of foam produced are further improved. . The shear viscosity of the foaming solution obtained by dissolving the foaming creaming powder in the edible liquid can be adjusted within the desired range by appropriately adjusting the type and amount of the thickener contained in the foaming creaming powder. can be adjusted.

The foaming creaming powder contained in the beverage kit according to the present invention may contain a thickener and other powder components in addition to the raw creaming powder and foaming ingredient powder. The other powdered ingredients are not particularly limited as long as they are powdered ingredients generally contained in powdered beverages, and can be appropriately selected and used according to the quality of the intended beverage. Examples of the other powder components include dairy raw materials, vegetable milk, sweeteners, acidulants, emulsifiers, pH adjusters, flavors, minerals, fluidity improvers (anti-caking agents), antioxidants, and the like. be done. These may be used alone or in combination of two or more.

Milk raw materials include whole milk powder, skimmed milk powder, whey powder and the like.
As the vegetable milk, those listed as vegetable milks that can be added to the beverage concentrate described later are preferably dried by spray drying or the like to remove moisture and then pulverized.
Sweeteners, acidulants, emulsifiers, and antioxidants can be appropriately selected and used from those listed as ingredients that can be added to the beverage concentrate described later.

As the pH adjuster, an organic acid sodium salt, an organic acid potassium salt, an inorganic acid sodium salt, an inorganic acid potassium salt, or the like can be used. Among them, sodium salts and potassium salts of citric acid, gluconic acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, phosphoric acid and carbonic acid are preferred.

Fluidity improvers include processing formulations such as fine silicon oxide and tribasic calcium phosphate.

The beverage concentrate contained in the beverage kit according to the present invention is a liquid that is diluted with an edible liquid to prepare a beverage, and includes so-called dilution beverages. The dilution ratio of the beverage concentrate used in the present invention is not particularly limited, and may be, for example, 1.5 times (diluted by mixing half the edible liquid of the beverage concentrate) or more. can. The beverage concentrate contained in the beverage kit according to the present invention preferably has a dilution ratio of 1.5 to 20 times because it is relatively easy to dilute with the effervescent solution in which the effervescent creaming powder is dissolved. 1.5 to 15 times is more preferable, and 1.5 to 10 times is even more preferable.

The beverage concentrate poured from the upper surface of the effervescent solution passes through the foam layer on the surface of the effervescent solution and mixes with the underlying liquid layer to be diluted. At that time, if the concentrated beverage solution diffuses into the foam layer, the color of the concentrated beverage solution will bleed into the foam, and the original color of the foam will be lost. The higher the viscosity of the beverage concentrate, the less likely it is to diffuse into the foam as it passes through the foam layer. For this reason, it is preferable that the beverage concentrate contained in the beverage kit according to the present invention has a relatively high viscosity, since an effervescent beverage in which bubbles of the original color of the bubbles are formed on the liquid surface can be obtained. For example, the shear viscosity of the beverage concentrate at a shear rate of 500/sec and a liquid temperature of 25°C is preferably 2.0 mPa s or more, more preferably 2.2 mPa s or more, and even more preferably 3.0 mPa s or more. , 10 mPa·s or more is even more preferable. On the other hand, if the viscosity of the beverage concentrate is too high, a stirring process is required to uniformly dissolve the two when mixed with the effervescent solution. may be mixed in and the original color of the foam may be impaired. Therefore, the shear viscosity of the beverage concentrate at a shear rate of 500 / sec and a liquid temperature of 25 ° C. is preferably 500 mPa s or less, more preferably 200 mPa s or less, further preferably 150 mPa s or less, and 120 mPa s or less. It is even more preferable, and 50 mPa·s or less is particularly preferable. The viscosity of the beverage concentrate can be adjusted within a desired range by appropriately adjusting the solid content concentration, the type and content of the thickener, and the like.

The shear viscosity of the effervescent solution obtained by dissolving the effervescent creaming powder in an edible liquid and the beverage concentrate can be measured using a dynamic It can be measured using a viscoelasticity measuring device.

The solid content concentration of the beverage concentrate contained in the beverage kit according to the present invention is not particularly limited, and is appropriately adjusted in consideration of the type, dilution ratio, viscosity, etc. of the beverage. The higher the solid content concentration, the lower the fluidity and the higher the shear viscosity. The beverage concentrate used in the present invention is preferably 4% or more, more preferably 4 to 60%. In the case of coffee beverages, the coffee solids content of packaged coffee beverages, which are mass-produced in factories or the like and drunk as they are without being diluted, is generally about 0.5 to 2.0%.

In the present invention and the specification of the present application, the solid content concentration (% by mass) of the beverage concentrate can be measured using a Brix meter (refractometer) at 20°C.

The beverage concentrate contained in the beverage kit according to the present invention preferably contains soluble beverage solids or fine powder of beverage ingredients. Soluble beverage solids are soluble solids extracted from various beverage raw materials, and beverage raw material fine powders are powders obtained by pulverizing various beverage raw materials. A beverage is a solution in which soluble beverage solids are dissolved in an edible liquid such as water, or a solution in which finely powdered beverage ingredients are dispersed in an edible liquid such as water. In other words, a beverage concentrate is a solution in which soluble beverage solids or fine powders of beverage raw materials are dissolved or dispersed in an edible liquid such as water so that the concentration is higher than the desired concentration at the time of drinking. be.

Ingredients for beverages include roasted coffee beans, tea leaves of tea beverages such as black tea, green tea, matcha, roasted tea, and oolong tea, barley, cacao beans, herbs, fruits, and vegetables. Preferred herbs are those that are commonly used as herbal teas, such as hibiscus, rosehip, peppermint, chamomile, lemongrass, lemon balm, lavender, and rooibos. As the raw materials for beverages such as coffee beans, tea leaves, herbs, and cacao beans, those generally used as raw materials for beverages can be used.

A beverage concentrate in which the soluble solids of beverage raw materials are dissolved in water can be produced by a conventional method. For example, a beverage concentrate containing soluble coffee solids (coffee concentrate) is obtained by extracting soluble solids from roasted coffee beans using hot water, and using the resulting extract as it is or with the desired solids content. It is obtained by appropriately concentrating so as to obtain the concentration. A beverage concentrate containing soluble coffee solids may also be prepared by drying the extract to a dry powder and then dissolving it in an edible liquid such as water or milk to the desired solids concentration. can be done.

Beverage concentrates containing soluble solids of tea beverages (tea beverage concentrates) are obtained by extracting soluble solids from tea leaves such as black tea leaves, green tea leaves (raw tea leaves), roasted tea leaves, and oolong tea leaves using hot water. , the obtained extract can be obtained as it is or by appropriately concentrating it to a desired solid content concentration. A beverage concentrate containing soluble herbal tea solids (herbal tea concentrate) is obtained by extracting soluble solids from herbal raw materials using hot water, and using the obtained extract as it is or with a desired solids concentration. It is obtained by appropriately concentrating so that The beverage concentrate containing soluble solids of tea beverages and the beverage concentrate containing soluble herbal tea solids are also obtained by drying the extract obtained from the beverage raw material into a dry powder, and then obtaining the desired solids concentration. It can also be prepared by dissolving in an edible liquid such as water or milk.

A beverage concentrate containing soluble cocoa solids (cocoa concentrate) is prepared by fermenting and roasting cocoa beans, removing the seed coat and germ and grinding them to prepare cocoa mass, and removing cocoa butter from the resulting cocoa mass. It can also be prepared by grinding the remaining cocoa cake and then dissolving the resulting cocoa powder in an edible liquid such as water or milk to the desired solids concentration.

　Freeze-drying, spray-drying, vacuum-drying, etc. can be mentioned as drying methods for extracts obtained from beverage ingredients. In addition, the concentration of the extract obtained from the beverage raw material can be performed by a commonly used concentration method such as a thermal concentration method, a freeze concentration method, a membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, or the like. .

A beverage concentrate containing fine powder of beverage ingredients can be prepared by dissolving the fine powder of beverage ingredients in an edible liquid such as water or milk to achieve the desired solid content concentration. Beverage raw materials can be produced by a conventional method, and commercially available ones may be used. For example, matcha powder is obtained by sterilizing tea leaves (fresh leaves) and then pulverizing them using a stone mill or a commonly used pulverizer. Green tea powder and oolong tea powder can also be obtained in the same manner using tea leaves of green tea and oolong tea as raw materials.

The soluble beverage solid content or fine powder of beverage raw materials contained in the beverage concentrate may be a component derived from one type of beverage raw material, or may be a component derived from two or more types of beverage raw materials. The beverage concentrate contained in the beverage kit according to the present invention includes soluble coffee solids, soluble black tea solids, soluble green tea solids, soluble oolong tea solids, soluble herbal tea solids, cocoa powder, matcha powder, and green tea powder. , and oolong tea powder, more preferably a coffee beverage, black tea beverage, tea beverage, green tea beverage, or cocoa beverage concentrate. As the beverage concentrate contained in the beverage kit according to the present invention, commercially available beverages for dilution can be used as they are.

Instead of the beverage concentrate, the beverage kit according to the present invention may include a powder composition for dissolving in an edible liquid such as water or milk to prepare the beverage concentrate. As the powder composition, a dry powder of a beverage concentrate can be used, and a dry powder of an extract obtained from a beverage raw material or a fine powder of a beverage raw material may be used as it is. In the case of a beverage kit comprising a powder for preparing the beverage concentrate and an effervescent creaming powder, the effervescent creaming powder and the powder for preparing the beverage concentrate are separately dissolved in an edible liquid. . After that, by diluting the prepared beverage concentrate with the effervescent solution in which bubbles are formed on the liquid surface, it is possible to produce an effervescent instant beverage that is divided into two layers, a white foam layer and a beverage liquid layer. .

The beverage concentrate contained in the beverage kit according to the present invention may contain ingredients other than the soluble beverage solids and the fine powder of the beverage ingredients. The other ingredients are not particularly limited as long as they are generally contained in beverages, and can be appropriately selected and used according to the quality of the intended beverage. Examples of such other ingredients include dairy raw materials, vegetable milk, sweeteners, acidulants, thickeners, emulsifiers, flavors, minerals, antioxidants, and the like.

Dairy ingredients include whole milk powder, skim milk powder, whey powder, milk, low-fat milk, concentrated milk, concentrated skim milk, lactose, fresh cream, and butter.

Plant-based milks include legume milk, nut milk, and grain milk. Examples of legume milk include soy milk and peanut milk. Nut milks include almond milk, walnut (walnut) milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk, and the like. Examples of cereal milk include rice milk.

Sweeteners include saccharides such as sugar, oligosaccharides, and glucose-fructose liquid sugar, sugar alcohols such as erythritol, trehalose, and sorbitol, high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose, and stevia. Sugar may be granulated sugar or powdered sugar. The sweetener contained in the beverage concentrate used in the present invention may be of one kind or may be used in combination of two or more kinds.

Examples of acidulants include organic acids. As the organic acid, those listed as the acid agent can be used. Only one type of acidulant may be contained in the beverage concentrate used in the present invention, or two or more types may be used in combination.

As the thickener, those listed above can be used. The thickening agent contained in the beverage concentrate used in the present invention may be of one kind or may be used in combination of two or more kinds.

Emulsifiers include, for example, glycerin fatty acid ester emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, polyglycerin ester; sorbitan fatty acid ester emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate, propylene glycol. Propylene glycol fatty acid ester-based emulsifiers such as monopalmitate and propylene glycol oleate; Sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate and sucrose oleate; Lecithin such as lecithin and lecithin enzymatic decomposition products system emulsifiers and the like.

Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogen. acids, catechins, and the like.

The beverage kit according to the present invention may be an individual packaging type in which the contents for one drink (for example, a beverage of 120 to 180 mL) are filled and packaged, or multiple cups are collectively filled and packaged. may The individually wrapped type has the advantages of being easy to handle and hygienic because each cup is hermetically sealed.

In the case of the individual packaging type, for example, a pouch containing effervescent creaming powder for preparing one cup and a small plastic container (portion cup) containing a beverage concentrate for preparing one cup are used. It can be a combination. Alternatively, the individual packaging type effervescent creaming powder and the beverage concentrate may be put together into a kit for a plurality of cups.

When multiple cups are filled and packaged together, for example, a container containing foaming creaming powder in an amount sufficient to prepare multiple cups and a container containing beverage concentrate in an amount capable of preparing multiple cups The combination can be a beverage kit according to the invention.

The beverage kit according to the present invention may contain items other than the effervescent creaming powder and the beverage concentrate. For example, the kit includes a container such as a plastic cup for preparing a beverage, a stirrer or spoon for stirring, a document describing instructions for preparing an instant sparkling beverage, and the like. The content of the description may be printed on the surface of a container (outer box) that houses the container containing the foaming creaming powder and the container containing the beverage concentrate together.

<Method for producing instant beverage>
A method for producing an instant beverage according to a second aspect of the present invention is a method for producing an instant beverage from the instant beverage kit. Specifically, the effervescent creaming powder is placed in a beverage container and dissolved in an edible liquid to prepare an effervescent solution in which bubbles are formed on the liquid surface. By pouring the beverage concentrate from the top of the solution, an instant beverage with bubbles formed on the liquid surface is produced.

When preparing the effervescent solution, put the effervescent creaming powder in a drinking container such as a cup, and then put the edible liquid in the drinking container. The edible liquid to be injected may be at room temperature (0 to 30°C), may be at a low temperature of 50 to 80°C, or may be at a high temperature of 80 to 100°C. When the foaming creaming powder is dissolved in the edible liquid, bubbles are formed on the surface of the liquid by the gas generated from the foaming component to prepare a foaming solution. The edible liquid is preferably stirred with a spoon or stirrer to fully dissolve the foaming creaming powder.

The amount of edible liquid in which the foaming creaming powder is dissolved is adjusted based on the dilution factor and amount of beverage concentrate used. For example, when using X ₁ mL (X ₁ is a natural number) of a beverage concentrate with a dilution ratio of 2, the foaming creaming powder is dissolved in X ₁ mL of edible liquid to obtain X ₁ mL of the foaming solution. Prepare. A final 2X ₁ mL sparkling instant beverage is prepared by pouring X ₁ mL of 2X beverage concentrate into this sparkling solution.

Next, pour the beverage concentrate into the beverage container. Beverage concentrates have a higher solids concentration and a higher viscosity than beverages that are consumed without dilution (straight beverages). Therefore, the beverage concentrate is difficult to diffuse into the bubbles on the surface of the effervescent solution, and when the effervescent solution is dripped from above and mixed with the liquid portion of the lower layer, the concentrated beverage diffuses into the bubbles of the upper layer. By reducing the amount, it is possible to prevent the foam from being stained with the color of the beverage concentrate.

After pouring the beverage concentrate, the liquid in the beverage container may be stirred with a spoon or stirrer, but it is preferable not to stir it. This is because the agitation causes the beverage concentrate to diffuse into the foam, making it easier for the foam to be dyed in the color of the beverage concentrate. As a method for uniformly mixing the beverage concentrate and the effervescent solution without stirring after pouring the beverage concentrate, when the effervescent creaming powder is dissolved in the edible liquid, it is sufficiently stirred with a spoon or muddler. method. Since the liquid portion continues to flow due to inertia even after the stirring process is stopped, the beverage concentrate poured in thereafter is easily mixed uniformly with the effervescent solution due to this flow.

The higher the shear viscosity of the effervescent solution, the better the foaming by the effervescent component, but the more difficult it is to mix uniformly with the beverage concentrate. The higher the shear viscosity of the beverage concentrate, the more the foam can be prevented from diffusing into the foam and discolored by the color of the beverage concentrate. may become. In the present invention, for example, the shear rate of the effervescent solution is 500 / sec, the shear viscosity at a liquid temperature of 25 ° C. is in the range of 1.5 to 5.0 mPa s, the beverage concentrate has a shear rate of 500 / sec, liquid temperature It is preferable that the shear viscosity at 25° C. is adjusted within the range of 2.0 to 500 mPa·s. When the viscosities of the effervescent solution and the beverage concentrate are adjusted within the above range, the effervescent creaming powder is placed in a beverage container together with an edible liquid such as water, and stirred with a spoon or the like to reach the liquid surface. The beverage concentrate and the effervescent solution are sufficiently mixed by simply pouring the beverage concentrate into the beverage container after the foamed effervescent solution is prepared and the agitation process is completed. It is possible to prepare a effervescent instant beverage in which a beautiful white foam layer with little color bleeding is formed on the liquid surface.

In the instant beverage manufacturing method according to the present invention, instead of the instant beverage kit, the foaming creaming powder and a commercially available dilution beverage can be used in combination.

Next, the present invention will be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples. In the following examples and the like, "%" means "% by mass" unless otherwise specified.

<raw materials>
The following raw materials were used in the following examples.
Nitrogen gas powder: Consists of saccharides containing dextrin, consists of particles in which pressurized nitrogen gas is enclosed in internal voids, and contains 33 mL of nitrogen gas per 1 g Powdered coffee extract: Hot water of roasted coffee beans Concentrated extract adjusted so that the soluble coffee solids content is 40%, Instant coffee manufactured by Ajinomoto AGF Co., Ltd.: Powder obtained by spray-drying hot water extract of roasted coffee beans, Creaming powder manufactured by Ajinomoto AGF Co., Ltd.: Curing Coconut oil, milk protein, whole milk powder, skim milk powder, sucrose, creaming powder prepared from corn syrup, Ajinomoto AGF CMC-Na (carboxymethylcellulose sodium): "Sunrose F50MC", Nippon Paper Industries Co., Ltd. xanthan gum : "Bistop D-3000-C-S", Guar gum manufactured by San-Ei Gen FFI Co., Ltd.: "Guar Gum Procol RF" manufactured by Habgen Guargums Limited Pectin: "SM-600", San-Ei Gen F.F. Carrageenan manufactured by Ai: "Carrageenin CSI-1" manufactured by San-Ei Gen F.F.I.

<Measurement of solid content concentration>
The solid content concentration (%) of the solution was measured using a Brix meter (RX-5000α-plus, manufactured by ATAGO) with respect to the sample at 20°C.

<Measurement of shear viscosity>
Hereinafter, unless otherwise specified, the shear viscosity of the solution was measured under the following conditions.

Equipment: Rotational rheometer "Modular Compact Rheometer MCR-302" (manufactured by Anton Paar)
Jig: PP-50
Temperature: 25°C
Shear Rate: 500/sec Procedure: Viscosity measurements were taken immediately after sample preparation. About 2 to 4 mL of the sample liquid (not containing bubbles) was taken with a dropper, and the sample was placed on the measurement stage so that the surface area of the jig and the surface area was the same as that of the jig, and the measurement was performed. When it protruded, it was scraped off with a spatula.

[Example 1]
Using effervescent creaming powder and instant coffee, effervescent coffee beverages were produced by various methods, and the color of the foam layer formed on the liquid surface was examined.

<Effervescent creaming powder>
The foaming creaming powder was prepared by mixing the creaming powder with 18% nitrogen gas powder.

<Preparation of sparkling coffee beverage>
Sample 1: 15 g of foaming creaming powder and 2 g of instant coffee were weighed into a 300 mL beaker. 130 g of hot water was poured into the beaker and thoroughly stirred.
Sample 2: 15 g of foaming creaming powder was weighed into a 300 mL glass beaker. 130 g of hot water (boiling water) was poured into the glass beaker and thoroughly stirred. When 2 g of instant coffee was immediately added to the beaker after that, the instant coffee remained on the foam layer and did not reach the liquid in the lower layer, so the instant coffee was dissolved by stirring.
Sample 3: 10 g of liquid coffee (2 g of instant coffee dissolved in 8 g of water) was placed in a 300 mL glass beaker, and 15 g of effervescent creaming powder was added. 130 g of hot water was poured into the beaker and thoroughly stirred.
Sample 4: 15 g of foaming creaming powder was weighed into a 300 mL glass beaker. 130 g of hot water was poured into the beaker and thoroughly stirred. Immediately thereafter, 10 g of liquid coffee (2 g of instant coffee dissolved in 8 g of water) was poured into the beaker. No stirring was done after pouring the liquid coffee.

<Measurement of foam color of sparkling coffee beverage>
A photograph of the surface of each effervescent coffee drink was taken from above the beaker, and the image data of the obtained photograph was analyzed with the image analysis software "Paint 3D" (Windows Pro standard application). Specifically, a color code (hexadecimal number) was measured for the color of the bubble portion in the image data. The results are shown in Table 1 together with visual observation results.

<Evaluation of Flavor of Effervescent Coffee Beverage>
The flavor of each effervescent coffee beverage was evaluated by dividing only the upper foam portion and only the lower liquid portion. Table 1 shows the evaluation results.

As shown in Table 1, samples 1 and 3, in which foaming creaming powder and instant coffee were mixed before pouring hot water, had brown foam with the color of instant coffee diffusing into the foam. In Sample 2, in which hot water was poured into the foaming creaming powder to prepare a foaming solution, powdered instant coffee was added, and the mixture was stirred. . On the other hand, in Sample 4, in which hot water was poured into the foaming creaming powder to prepare a foaming solution, and then high-concentration liquid coffee was poured in without stirring, the instant coffee color did not bleed into the foam. , an effervescent coffee beverage with white milk-like foam formed on the upper layer could be produced.

[Example 2]
In the method of producing an effervescent coffee beverage by first dissolving effervescent creaming powder in hot water to prepare an effervescent solution and then injecting concentrated coffee liquid to produce an effervescent coffee beverage, the coffee solids concentration (%) of the concentrated coffee liquid is examined the impact. When the concentrated coffee liquid does not contain any component other than coffee extract or instant coffee that affects the Brix value, the coffee solids concentration (%) of the concentrated coffee liquid corresponds to Brix value (%)×0.85.

(1) When using coffee extract under the condition that the total amount of the beverage is constant First, dilute the coffee extract so that the coffee solid content concentration (%) shown in Table 2 is obtained, was prepared, and its pH and shear viscosity (mPa·s) were measured. The measurement results are shown in the column of "concentrated coffee liquid" in Table 2.

Next, 15 g of the foaming creaming powder prepared in Example 1 and the amount of hot water shown in Table 2 are placed in a 300 mL glass beaker, and the foaming creaming powder is thoroughly stirred with a spoon to dissolve and foam. A creamer solution was prepared. The shear viscosity of the obtained creamer liquid was measured. The measurement results are shown in the "creamer liquid" column of Table 2.

Finally, after stirring the creamer liquid several times with a spoon, the concentrated coffee liquid was immediately poured into the creamer liquid from above to produce a sparkling coffee beverage. At this time, when the creamer liquid and the concentrated coffee liquid were not uniformly mixed, they were stirred with a spoon until they were uniformly mixed. In the "solubility" column of Table 2, "◎" means that stirring with a spoon was unnecessary, and "○" means that it was possible to mix uniformly by stirring with a spoon several times. , "X" means that the liquid color was mixed with the foam, although uniform mixing was possible only after considerable stirring with a spoon.

For each sparkling coffee beverage, foam height (height from the liquid surface to the top of the foam layer) at 0.5, 1, 3, 5, 10, 15, 20, and 30 minutes after preparation was measured. The measurement results are shown in Table 2, "Fizzy Coffee Beverage" column, together with the visually observed color of the foam.

The effervescent coffee beverages of samples 1 to 5 are all beverages in which coffee extract with a coffee solid content of 1.7 g and 15 g of effervescent creaming powder are dissolved in 150 g of water, and the flavor is almost the same. Met. In addition, in all samples 1 to 5, the concentrated coffee liquid and the creamer liquid were uniformly mixed without stirring with a spoon, so the foam formed on the liquid surface was white and had a milky flavor. there were. On the other hand, the higher the concentration of coffee solids in the concentrated coffee liquid, that is, the higher the shear viscosity, the slower the speed at which foam disappears and the better the foam retention.

(2) When instant coffee is used under the condition that the total amount of the beverage is constant. Concentrated coffee liquid, creamer liquid, and A sparkling coffee beverage was produced and evaluated. Table 3 shows the results.

The effervescent coffee beverages of samples 6 to 10 were all beverages in which 2 g of instant coffee and 15 g of effervescent creaming powder were dissolved in 150 g of water, and the flavors were almost the same. Moreover, in all samples 6 to 9, the concentrated coffee liquid and the creamer liquid were uniformly mixed without stirring with a spoon. Sample 10, which has the highest concentration of coffee solids in the concentrated coffee liquid, required stirring with a spoon for uniform mixing, but only a few times of stirring. For this reason, foams formed on the liquid surface of any of the sparkling coffee beverages were preferable because they had a white milk-like flavor. Also, the higher the concentration of coffee solids in the concentrated coffee liquid, that is, the higher the shear viscosity, the slower the rate at which foam disappears and the better the foam retention.

(3) When coffee extract is used under conditions where the amount of creamer liquid is constant Concentrated coffee liquid, creamer liquid, and sparkling coffee beverage are prepared in the same manner except that coffee extract is used and the formulations in Table 4 are used. was manufactured and evaluated. Table 4 shows the results.

The sparkling coffee beverages of samples 11 to 15 are all prepared from coffee extract with a coffee solid content of 1.7 g and 15 g of sparkling creaming powder, but the total liquid volume is different. The higher the total liquid volume, the lower the coffee solids concentration of the beverage, and samples 11 and 12 in particular had a significantly weaker coffee flavor compared to sample 15. In all samples 11 to 15, the concentrated coffee liquid and the creamer liquid were uniformly mixed without stirring with a spoon, so the foam formed on the liquid surface was white and had a pleasant milky flavor. . Also, the higher the concentration of coffee solids in the concentrated coffee liquid, that is, the higher the shear viscosity, the slower the rate at which foam disappears and the better the foam retention.

(4) When instant coffee is used under conditions where the amount of creamer liquid is constant Concentrated coffee liquid, creamer liquid, and sparkling coffee beverage are prepared in the same manner except that instant coffee is used and the formulations in Table 5 are used. was manufactured and evaluated. Table 5 shows the results.

The sparkling coffee beverages of samples 16 to 20 are all prepared from 2g of instant coffee and 15g of sparkling creaming powder, but the total liquid volume is different. The higher the total liquid volume, the lower the coffee solids concentration of the beverage. In all samples 16-19, the concentrated coffee liquid and the creamer liquid were uniformly mixed without stirring with a spoon. Sample 20, which has the highest concentration of coffee solids in the concentrated coffee liquid, required stirring with a spoon for uniform mixing, but only a few times of stirring. For this reason, foams formed on the liquid surface of any of the sparkling coffee beverages were preferable because they had a white milk-like flavor. Also, the higher the concentration of coffee solids in the concentrated coffee liquid, that is, the higher the shear viscosity, the slower the rate at which foam disappears and the better the foam retention.

[Example 3]
The influence of the viscosity of the concentrated coffee liquid was investigated in a method of producing an effervescent coffee beverage by first dissolving the effervescent creaming powder in hot water to prepare an effervescent solution and then injecting the concentrated coffee liquid into the effervescent coffee beverage.

(1) When the viscosity is adjusted by adding CMC-Na First, the coffee extract is diluted to the coffee solids concentration shown in Tables 6 and 7, and the CMC-Na concentration in the concentrated coffee liquid is adjusted to Table 6 and By adding CMC-Na to the concentration described in 7, concentrated coffee liquids of the amounts described in Tables 6 and 7 were prepared, and their pH and shear viscosity (mPa·s) were measured. The measurement results are shown in Tables 6 and 7 in the "concentrated coffee liquid" column.

Next, 15 g of the foaming creaming powder prepared in Example 1 and the amount of hot water shown in Tables 6 and 7 are placed in a 300 mL glass beaker, and the foaming creaming powder is dissolved by sufficiently stirring with a spoon. , a creamer liquid, which is a foaming solution, was prepared. The shear viscosity of the obtained creamer liquid was measured. The measurement results are shown in Tables 6 and 7 in the "creamer liquid" column.

Finally, after stirring the creamer liquid several times with a spoon, the concentrated coffee liquid was immediately poured into the creamer liquid from above to produce a sparkling coffee drink. In the same manner as in Example 2, the solubility of the concentrated coffee liquid, the color of the foam, and the change over time in the height of the foam in each sparkling coffee beverage were measured. Results are shown in Tables 6 and 7.

In the sparkling coffee beverages of Samples 1 to 11, the higher the amount of CMC-Na added to the concentrated coffee liquid and the higher the shear viscosity, the slower the rate of foam disappearance and the better the foam retention. It became difficult to mix uniformly with, and the solubility decreased. In particular, in samples 10 and 11, in which the concentrated coffee liquid had a shear viscosity of 364 mPa·s or more, it was necessary to stir vigorously with a spoon. It had diffused and turned brown. In Samples 1 to 9, in which the concentrated coffee liquid had a shear viscosity of 200 mPa·s or less, the foam formed on the liquid surface was white and had a pleasant milk-like flavor.

(2) When using various thickeners Instead of CMC-Na, the thickeners listed in Table 8 are added so that the concentration of the thickener in the concentrated coffee liquid is as listed in Table 8. A concentrated coffee liquid, a creamer liquid, and an effervescent coffee beverage were produced and evaluated in the same manner as in (1) above except for the above. Table 8 shows the results.

Samples 13 to 16, in which the shear viscosity of the concentrated coffee liquid was adjusted to about 3 to 20 mPa s, had good solubility of the concentrated coffee liquid regardless of the type of thickener used, and had a white milky flavor. A pleasant sparkling coffee drink with foam was obtained. In addition, foam retention was better than sample 12 to which no thickening agent was added.

(3) When the viscosity of the concentrated coffee liquid is adjusted with sugar Instead of CMC-Na, granulated sugar was added so that the concentration in the concentrated coffee liquid was as shown in Table 9. Concentrated coffee liquids, creamer liquids, and sparkling coffee beverages were similarly prepared and evaluated. Table 9 shows the results.

Samples 18 and 19, in which sugar was used to adjust the shear viscosity of the concentrated coffee liquid to about 3 to 10 mPa·s, had good solubility in the concentrated coffee liquid, similar to Sample 13, etc., in which a thickener was used. A sparkling coffee beverage having white foam with a milky flavor and good foam retention was obtained.

[Example 4]
The influence of the viscosity of the concentrated black tea liquid was investigated in a method of producing a sparkling black tea beverage by first dissolving the effervescent creaming powder in hot water to prepare an effervescent solution and then injecting the concentrated black tea liquid. As the concentrated black tea liquid, a commercially available black tea beverage for dilution having a black tea extract solid content concentration of 14% was used.

First, CMC-Na was added to the black tea beverage for dilution so that the concentration of CMC-Na was as shown in Table 10, and its pH and shear viscosity (mPa s) were measured. The black tea beverage for dilution was also measured in the same manner. The measurement results are shown in the column of "concentrated black tea liquid" in Table 10.

Next, 15 g of the foaming creaming powder prepared in Example 1 and the amount of hot water shown in Table 10 are added to a 300 mL glass beaker, and the foaming creaming powder is thoroughly stirred with a spoon to dissolve and foam. A creamer solution was prepared. The shear viscosity of the obtained creamer liquid was measured. The measurement results are shown in the column of "creamer solution" in Table 10.

Finally, after stirring the creamer liquid several times with a spoon, the concentrated black tea liquid was immediately poured into the creamer liquid from above to produce an effervescent black tea drink. In the same manner as in Example 2, the solubility of the concentrated black tea liquid in each effervescent black tea beverage, the color of the foam, and the temporal change in the height of the foam were measured. Table 10 shows the results.

Both samples 1 and 2 had good solubility of the concentrated black tea liquid, and obtained sparkling black tea beverages having white milk-like flavored foam and good foam retention. In particular, Sample 2, in which a thickener was added to raise the shear viscosity of the concentrated black tea liquid to nearly 60 mPa·s, had better foam retention than Sample 1. From these results, it was found that by using the effervescent creaming powder and the beverage concentrate, white effervescent beverages having excellent milk-flavored foam can be easily produced in addition to coffee beverages.

[Example 5]
The influence of the viscosity of the concentrated green tea liquid was investigated in a method of producing a sparkling green tea beverage by first dissolving the effervescent creaming powder in hot water to prepare an effervescent solution and then injecting the concentrated green tea liquid into the solution. As the concentrated matcha liquid, commercially available matcha powder (a mixture of first and second teas) was used.

First, water, powdered matcha, sugar, and CMC-Na were mixed to prepare a concentrated matcha solution so that the concentrations of powdered matcha, sugar, and CMC-Na in the concentrated matcha solution were as shown in Table 11. pH and shear viscosity (mPa·s) were measured. The powdered drink for dilution was also measured in the same manner. The measurement results are shown in the column of "concentrated matcha liquid" in Table 11.

Next, 15 g of the foaming creaming powder prepared in Example 1 and the amount of hot water shown in Table 11 are added to a 300 mL glass beaker, and the foaming creaming powder is thoroughly stirred with a spoon to dissolve and foam. A creamer solution was prepared. The shear viscosity of the obtained creamer liquid was measured. The measurement results are shown in the "creamer liquid" column of Table 11.

Finally, after stirring the creamer liquid several times with a spoon, the concentrated matcha liquid was immediately poured into the creamer liquid from above to produce an effervescent matcha drink. In the same manner as in Example 2, changes in the solubility of the concentrated matcha liquid, the color of the foam, and the height of the foam over time in each sparkling matcha beverage were measured. Table 11 shows the results.

For both samples 1 and 2, the concentrated green tea liquid had good solubility, and a sparkling green tea beverage with white milky-flavored foam and good foam retention was obtained. In particular, Sample 2, in which a thickener was added to raise the shear viscosity of the concentrated green tea liquid to nearly 60 mPa·s, had better foam retention than Sample 1. Even in sample 3, in which the amount of the thickening agent was increased, the concentrated green tea liquid was uniformly diluted into the creamer liquid by stirring several times, and the white foam was maintained for a long time. From these results, it was found that by using the effervescent creaming powder and the beverage concentrate, white effervescent beverages having excellent milk-flavored foam can be easily produced in addition to coffee beverages.

[Example 6]
The influence of the viscosity of the effervescent solution was investigated in a method of producing an effervescent coffee beverage by first dissolving effervescent creaming powder in hot water to prepare an effervescent solution and then injecting concentrated coffee liquid into the solution.

First, by diluting the coffee extract to the coffee solids concentration shown in Tables 12 and 13, a concentrated coffee liquid having the amount shown in Tables 12 and 13 was prepared, and its pH and shear viscosity (mPa s ) was measured. The measurement results are shown in the "concentrated coffee liquid" column of Tables 12 and 13.

Next, put 15 g of the foaming creaming powder prepared in Example 1 and the amount of CMC-Na shown in Tables 12 and 13 into a 300 mL glass beaker, then add hot water and stir well with a spoon. The foaming creaming powder was dissolved by to prepare a creamer liquid, which is a foaming solution. The shear viscosity of the obtained creamer liquid was measured. The measurement results are shown in the "creamer liquid" column of Tables 12 and 13.

Finally, after stirring the creamer liquid several times with a spoon, the concentrated coffee liquid was immediately poured into the creamer liquid from above to produce a sparkling coffee drink. In the same manner as in Example 2, the solubility of the concentrated coffee liquid, the color of the foam, and the change over time in the height of the foam in each sparkling coffee beverage were measured. Results are shown in Tables 12 and 13.

In the sparkling coffee beverages of samples 1 to 7, the higher the amount of CMC-Na added to the creamer liquid and the higher the shear viscosity, the slower the speed at which the foam disappeared and the better the foam retention. In addition, the concentrated coffee liquid has good solubility, and the concentrated coffee liquid is uniformly diluted with the creamer liquid without stirring with a spoon, so that a sparkling coffee beverage with white milky flavor and good foam can be produced. rice field. Sample 8, in which the shear viscosity of the creamer liquid was 5.5 mPa s, slightly decreased the solubility of the concentrated coffee liquid. A sparkling coffee beverage with white foam was produced. However, it has been found that if the amount of CMC-Na added to the creamer liquid is too large, the flavor of the produced sparkling coffee beverage is imparted with a gummy taste.

[Example 7]
In a method of producing an effervescent coffee beverage by first dissolving an effervescent creaming powder in hot water to prepare an effervescent solution and then injecting a concentrated coffee liquid into the effervescent coffee beverage, the influence of the composition of the concentrated coffee liquid was investigated.

(1) Effects of pH of Concentrated Coffee Liquid Concentrated coffee liquids of the amounts shown in Table 14 were prepared, and their shear viscosities (mPa·s) were measured. The measurement results are shown in the column of "concentrated coffee liquid" in Table 14. Note that sample 1 does not contain sodium bicarbonate.

Next, 15 g of the foaming creaming powder prepared in Example 1 and the amount of hot water shown in Table 14 are added to a 300 mL glass beaker, and the foaming creaming powder is thoroughly stirred with a spoon to dissolve and foam. A creamer solution was prepared. The shear viscosity of the obtained creamer liquid was measured. The measurement results are shown in the "creamer liquid" column of Table 14.

Finally, after stirring the creamer liquid several times with a spoon, the concentrated coffee liquid was immediately poured into the creamer liquid from above to produce a sparkling coffee drink. In the same manner as in Example 2, the solubility of the concentrated coffee liquid, the color of the foam, and the change over time in the height of the foam in each sparkling coffee beverage were measured. The results are shown in Table 14.

All of Samples 1 to 4 had the same solubility, foamability, and foam retention of the concentrated coffee liquid, and were able to produce sparkling coffee beverages with white milk-flavored good foam. Sample 4, in which the concentrated coffee liquid had a pH of 7 or higher, had an alkaline odor and an unpleasant taste, but no effect on the foam was observed. These results confirm that the pH of the beverage concentrate does not significantly affect the amount and quality of foam produced by the foaming creaming powder, the solubility of the beverage concentrate, and the like.

(2) Effect of temperature of concentrated coffee liquid First, by diluting coffee extract so as to have the coffee solids concentration shown in Table 15, a concentrated coffee liquid of the amount shown in Table 15 was prepared, and its pH and Shear viscosity (mPa·s) was measured. The measurement results are shown in the column of "concentrated coffee liquid" in Table 15.

Next, 15 g of the foaming creaming powder prepared in Example 1 and the amount of hot water shown in Table 15 are added to a 300 mL glass beaker, and the foaming creaming powder is thoroughly stirred with a spoon to dissolve and foam. A creamer solution was prepared. The shear viscosity of the obtained creamer liquid was measured. The measurement results are shown in the "creamer liquid" column of Table 15.

Finally, after stirring the creamer liquid several times with a spoon, the concentrated coffee liquid adjusted to the temperature shown in Table 15 was immediately poured from above the creamer liquid to produce a sparkling coffee beverage. In the same manner as in Example 2, the solubility of the concentrated coffee liquid, the color of the foam, and the change over time in the height of the foam in each sparkling coffee beverage were measured. The results are shown in Table 15.

Samples 5 to 7 all had the same solubility, foamability, and foam retention of the concentrated coffee liquid, and were able to produce sparkling coffee beverages with white milk-flavored good foam. These results confirm that the temperature of the beverage concentrate does not significantly affect the amount and quality of foam produced by the foaming creaming powder, the solubility of the beverage concentrate, and the like.

(3) Composition of concentrated coffee 4.52% solids, 22.04% extraction yield, sample 9), and pressure-extracted coffee extract (3.51% soluble coffee solids, 26.87% extraction yield, sample 10) was diluted to the coffee solids concentration shown in Table 16 to prepare a concentrated coffee liquid in the amount shown in Table 16, and its pH and shear viscosity (mPa s) were measured. . The measurement results are shown in the column of "concentrated coffee liquid" in Table 16.

Next, 15 g of the foaming creaming powder prepared in Example 1 and the amount of hot water shown in Table 16 are added to a 300 mL glass beaker, and the foaming creaming powder is thoroughly stirred with a spoon to dissolve and foam. A creamer solution was prepared. The shear viscosity of the obtained creamer liquid was measured. The measurement results are shown in the column of "creamer solution" in Table 16.

Finally, after stirring the creamer liquid several times with a spoon, the concentrated coffee liquid was immediately poured into the creamer liquid from above to produce a sparkling coffee drink. In the same manner as in Example 2, the solubility of the concentrated coffee liquid, the color of the foam, and the change over time in the height of the foam in each sparkling coffee beverage were measured. The results are shown in Table 16.

Differences in extraction conditions from roasted coffee beans affect the composition of the resulting coffee extract. The concentrated coffee liquors used in Samples 8-10 have comparable coffee solids concentrations, but differ in composition. Nonetheless, Samples 8 to 10 were all equivalent in the solubility of the concentrated coffee liquid, foamability, and foam retention, and were able to produce sparkling coffee beverages with white milk-flavored good foam. These results indicate that the composition of the beverage concentrate does not significantly affect the amount and quality of foam produced by the foaming creaming powder, the solubility of the beverage concentrate, etc., when the shear viscosity is comparable. confirmed.

The beverage kit according to the present invention can easily prepare an effervescent beverage in which good-quality bubbles are abundantly formed on the liquid surface simply by dissolving it in a liquid such as water. Therefore, the beverage kit according to the present invention can be used in the field of instant beverage production.

Claims (13)

1. An instant beverage kit for mixing with an edible liquid to prepare a beverage, comprising:
   An instant beverage kit, characterized in that it comprises an effervescent creaming powder and a beverage concentrate.
2. An instant beverage is produced by dissolving the effervescent creaming powder in an edible liquid to prepare an effervescent solution with bubbles formed on the liquid surface, and then diluting the beverage concentrate with the effervescent solution. The instant beverage kit of claim 1, wherein the instant beverage kit comprises:
3. The instant beverage kit according to claim 2, wherein the effervescent solution has a shear viscosity of 1.5 to 5.0 mPa·s at a shear rate of 500/sec at 25°C.
4. The instant beverage kit according to claim 1, wherein the beverage concentrate has a solid content concentration of 4 to 60%.
5. The instant beverage kit according to claim 1, wherein the beverage concentrate has a shear viscosity of 2.0 to 200 mPa·s at a shear rate of 500/sec at 25°C.
6. The instant beverage kit according to claim 1, wherein the effervescent creaming powder contains one or more selected from the group consisting of nitrogen gas-containing powders, acid agents, and alkaline agents.
7. The powder containing nitrogen gas is a carbohydrate powder in which nitrogen gas is enclosed,
   the acid agent is an organic acid, phosphoric acid, or a salt thereof;
   The alkaline agent is a carbonate or hydrogen carbonate,
   An instant beverage kit according to claim 6.
8. 2. The foaming creaming powder comprises one or more selected from the group consisting of whole milk powder, skimmed milk powder, vegetable milk, milk protein, vegetable protein, edible oil and starch hydrolyzate. A kit for instant beverages as described in .
9. The instant beverage kit according to claim 1, wherein the foaming creaming powder contains a thickening agent.
10. The instant beverage kit according to claim 1, wherein the beverage concentrate is a coffee beverage, black tea beverage, tea beverage, green tea beverage, or cocoa beverage concentrate.
11. The instant beverage kit according to claim 1, comprising dry powder of the beverage concentrate instead of the beverage concentrate.
12. A method for producing an instant beverage from the instant beverage kit according to any one of claims 1 to 10,
    After the foaming creaming powder is placed in a beverage container and dissolved in an edible liquid to prepare a foaming solution with bubbles formed on the liquid surface,
    A method for producing an instant beverage, wherein the beverage concentrate is poured into the beverage container from the upper surface of the effervescent solution to produce an instant beverage in which bubbles are formed on the liquid surface.
13. containing one or more selected from the group consisting of a powder containing nitrogen gas, an acid agent, and an alkali agent;
    By dissolving in an edible liquid, an effervescent solution with bubbles formed on the liquid surface can be prepared,
    An effervescent creaming powder, wherein the effervescent solution is used to dilute a beverage concentrate to produce an instant beverage.