AU2014288707A1 - Frozen foaming-body beverage of non-beer alcoholic beverage or of soft drink - Google Patents

Abstract

The present invention addresses the problem of providing a frozen foaming body for a non-beer alcoholic beverage or a soft drink, providing a non-beer alcoholic beverage or soft drink in which the frozen foaming body is floating, and providing a production method for the non-beer alcoholic beverage or the soft drink in which the frozen foaming body is floating, the non-beer alcoholic beverage or the soft drink having a mouthfeel that integrates subtle, creamy bubbles and fine ice, having a refreshing mouthfeel, and having a high coefficient of cubic expansion (overrun). As a solution, the present invention produces a frozen foaming body having a coefficient of cubic expansion of 200% to 370% in a non-beer alcoholic beverage or a soft drink by adding a beverage foaming agent and a freezing point lowering component to the non-beer alcoholic beverage or the soft drink, and then using a freezing device to process a frozen beverage base liquid obtained by adjusting the freezing point of the non-beer alcoholic beverage or the soft drink to between -0.8 and -5.8°C. The present invention provides a highly-palatable frozen foaming body for a non-beer alcoholic beverage or a soft drink having a mouthfeel that integrates subtle, creamy bubbles and fine ice, having a refreshing mouthfeel, and having a high coefficient of cubic expansion. The present invention also provides a non-beer alcoholic beverage or soft drink in which the frozen foaming body is floating.

Description

DESCRIPTION TITLE OF THE INVENTION FROZEN FOAMING-BODY BEVERAGE OF NON-BEER ALCOHOLIC BEVERAGE OR OF SOFT DRINK Technical Field [0001] The present invention relates to a frozen sparkling product of a non-beer alcoholic beverage or a refreshing beverage having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient (overrun), a non-beer alcoholic beverage or a refreshing beverage on which the frozen sparkling product is floated, and a method for producing the same. Background Art [0002] Conventionally, a method of cooling beverage raw materials, making ice from them, and stirring them to provide a sherbet-like frozen beverage in which the beverage raw materials and the ice are mixed, a frozen beverage dispenser comprising a cylindrical cooler, a stirrer, and the like for producing and providing the frozen beverage, and the like are known (Japanese unexamined Patent Application Publication No. 11-169091, Japanese unexamined Patent Application Publication No. 11 169093, and Japanese unexamined Patent Application Publication No. 2000-163651). In addition, a beverage 1 such as a frozen-containing beer in which a frozen beverage such as beer is finely crushed, placed on beer, and provided is also disclosed (Japanese unexamined Patent Application Publication (Translation of PCT Application) No. 2003-514553) . The disclosed one is in a state in which on a liquid of a sparkling beverage like beer, a frozen beverage solid or a mixture of the beverage liquid and a frozen beverage solid is floated. The frozen beverage solid does not form soft bubbles. Further, a dispensing method in which in a beverage like beer or soda pop, a cooled beverage is provided in a state of slush consistency containing cooled liquid/frozen particles of the beverage using a freezer, and an apparatus therefor are disclosed (W02009/037446). Also in this method, the frozen beverage solid does not form soft bubbles. [0003] In these days, beer-based beverages having a frozen sparkling product having the integral creamy texture of fine bubbles and ice by cooling and stirring a beverage liquid at -8 to -2.5 0 C by a frozen beverage dispenser to form a sparkling product having a volume expansion coefficient of 2 to 3.5 are disclosed (Japanese Patent No. 4959018, Japanese Patent No. 5000020, and Japanese unexamined Patent Application Publication No. 2013-14382). In these disclosed ones, a beer-based beverage is treated with a frozen apparatus (cooling and stirring apparatus) to form a frozen sparkling product (sparkling ice confectionery frozen) in which fine ice and fine bubbles are integrated and which has a higher volume expansion coefficient than ice cream and soft ice cream, general 2 sparkling ice confectionery, is creamy, has the texture of ice, and has an excellent texture and bubble retention properties. They are applied particularly to beer-based beverages containing alcohol. [0004] As described above, conventionally, for frozen beverages and dispensers and the like for providing the frozen beverages, various methods and apparatuses are disclosed. But, those in which the methods and apparatuses are applied to non-beer alcoholic beverages and refreshing beverages to provide frozen sparkling products (sparkling ice confectionery frozen) having the integral texture of fine creamy bubbles and fine ice and having a high volume expansion coefficient are not disclosed. There is a technical constraint in which even if, for example, the method for producing a frozen beverage disclosed in the above beer-based beverages is applied to a non-beer alcoholic beverage or a refreshing beverage to treat the beverage with a frozen apparatus, a sherbet-like product having a low volume expansion coefficient is obtained, or large ice forms in some cases, and frozen bubbles (frozen sparkling product) having a large volume expansion coefficient, being creamy, and having the texture of ice cannot be obtained. [0005] Therefore, also for non-beer alcoholic beverages and refreshing beverages, from their palatable demand, beverages having frozen bubbles (frozen sparkling product) having a high volume expansion coefficient, being creamy, and having the texture of ice like beer-based beverages 3 are required, but a method for producing and providing the frozen beverage has not been disclosed until now under the present circumstances. Prior Art Documents Patent Documents [0006] Patent Document 1: Japanese unexamined Patent Application Publication No. 11-169091 Patent Document 2: Japanese unexamined Patent Application Publication No. 11-169093 Patent Document 3: Japanese unexamined Patent Application Publication No. 2000-163651 Patent Document 4: Japanese unexamined Patent Application Publication (Translation of PCT Application) No. 2003 514553 Patent Document 5: Japanese unexamined Patent Application Publication No. 2013-14382 Patent Document 6: W02009/037446 Patent Document 7: Japanese Patent No. 4959018 Patent Document 8: Japanese Patent No. 5000020 Summary of the Invention Object to be Solved by the Invention [0007] An object of the present invention is to provide a frozen sparkling product of a non-beer alcoholic beverage or a refreshing beverage having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient (volume 4 expansion coefficient), a non-beer alcoholic beverage or a refreshing beverage on which the frozen sparkling product is floated, and a method for producing the same. Means to Solve the Object [0008] In order to solve the above object, the present inventors have diligently studied factors in using a non beer alcoholic beverage or a refreshing beverage as a beverage liquid and treating the beverage liquid with a frozen apparatus to form a frozen sparkling product having a high volume expansion coefficient in which the textures of fine bubbles and ice are integrated. The present inventors have found that by adding a beverage bubble agent and a freezing-point-lowering component to a beverage liquid of a non-beer alcoholic beverage or a refreshing beverage to adjust the freezing point of the beverage liquid in a particular range, and treating the frozen beverage base liquid with a frozen apparatus to form a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less, a frozen sparkling product of a non-beer alcoholic beverage or a refreshing beverage having a high volume expansion coefficient in which the textures of fine bubbles and ice are integrated can be formed, leading to the completion of the present invention. [0009] In other words, the present invention consists of a method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product, comprising 5 adding a beverage bubble agent and a freezing-point lowering component to a non-beer alcoholic beverage or a refreshing beverage to adjust a freezing point of the beverage liquid at -0.8 to -5.8 0 C to form a frozen beverage base liquid, and treating the frozen beverage base liquid with a frozen apparatus to produce a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less. [0010] The present inventors have diligently studied factors in using a non-beer alcoholic beverage or a refreshing beverage as a beverage liquid and treating the beverage liquid with a frozen apparatus to form a frozen sparkling product having a high volume expansion coefficient in which the textures of fine bubbles and ice are integrated. The present inventors have confirmed that even if a non-beer alcoholic beverage (for example, cider, a shochu-based beverage) or a refreshing beverage is treated with a frozen machine, only sherbet having a low volume expansion coefficient is provided, and in the case of a beverage having low sugar content, large ice forms and the apparatus is frozen, and it is not possible to produce a frozen having a high volume expansion coefficient and having stable bubbles as in the case of a beer-based beverage. In addition, even with ice confectionery containing a freezing-point-lowering component, it has been difficult to produce a frozen having the texture of ice, having a larger volume expansion coefficient than soft ice cream, and being excellent in the textures of bubbles and ice. 6 [0011] Then, during study to solve these problems, it has been found that by selecting a combination of a highly palatable freezing-point-lowering component for food and drink such as glycerin or sugar and further a bubble material having foaming power and bubble retention properties like a soybean polysaccharide or a saponin, and adjusting the freezing point of a beverage liquid in a particular range, it is possible to form fine ice and stably produce a frozen having good bubble retention properties with a beverage like a non-beer alcoholic beverage or a refreshing beverage. The produced frozen is a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less, having the textures of fine bubbles and fine ice, and having an excellent texture with a feeling of integration in the textures of bubbles and ice. The frozen sparkling product can stably provide a frozen having long bubble retention properties to a beverage. [0012] In the method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to the present invention, by adding a freezing point-lowering component so that the concentration of the freezing-point-lowering component is in the range of 3.5 to 20% by weight, thereby adjusting the freezing point of the beverage liquid at -0.8 to -5.8'C, and performing treatment with a frozen apparatus, a frozen sparkling product having small ice crystals and having a good texture can be produced. In addition, by adding to a 7 beverage liquid 0.05 to 0.6% by weight of a beverage bubble agent consisting of, for example, a soybean polysaccharide, it is possible to provide fine bubbles and provide a frozen sparkling product having a feeling of integration with fine ice. In the method for producing a frozen sparkling product according to the present invention, by further adding a beverage bubble-retaining agent to the beverage bubble agent and the freezing-point lowering component, a stable frozen sparkling product having a high volume expansion coefficient can be easily produced. [0013] In the method for producing a frozen sparkling product according to the present invention, as the beverage bubble agent, one or more beverage bubble agents selected from a fatty acid ester-based foaming emulsifier, a plant-extracted saponin-based substance, a foaming protein-based substance, a wheat degradation product, carboxymethyl cellulose, octenylsuccinic acid starch, microcrystalline cellulose, an alginate, and a soybean polysaccharide can be used. In addition, as the freezing point-lowering component, one or more beverage freezing point-lowering components selected from glycerin, propylene glycol, saccharides such as monosaccharide or a derivative thereof, disaccharide or trisaccharide, food and drink-inorganic salt, and amino acid can be used. [0014] In the method for producing a frozen sparkling product according to the present invention, examples of the added beverage bubble-retaining agent can include one 8 or more beverage thickening agents selected from pullulan, guar gum, gum arabic, tara gum, agar, gelatin, xanthan gum, pectin, tamarind gum, gellan gum, and locust bean gum. [0015] The present invention encompasses the invention of a non-beer alcoholic beverage or refreshing beverage frozen sparkling product having an integral texture of fine bubbles and ice, and having a refreshing texture with a high volume expansion coefficient, manufactured by the method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to the present invention. In addition, the present invention encompasses the invention of a non-beer alcoholic beverage or a refreshing beverage in which the non-beer alcoholic beverage or refreshing beverage frozen sparkling product is floated on a beverage. [0016] In other words, specifically, the present invention consists of (1) a method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product, comprising adding a beverage bubble agent and a freezing-point-lowering component to a non-beer alcoholic beverage or a refreshing beverage to adjust a concentration of the freezing-point-lowering component in the beverage at 3.5 to 20% by weight and a freezing point of the beverage liquid at -0.8 to -5.8 0 C to form a frozen beverage base liquid, and treating the frozen beverage base liquid with a frozen apparatus to produce a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less, (2) the method for 9 producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to the above (1), wherein a beverage bubble-retaining agent is further added to the beverage bubble agent and the freezing-point lowering component, (3) the method for producing a non beer alcoholic beverage or refreshing beverage frozen sparkling product according to the above (1) or (2), wherein the beverage bubble agent is one or more beverage bubble agents selected from a fatty acid ester-based foaming emulsifier, a plant-extracted saponin-based substance, a foaming protein-based substance, a wheat degradation product, carboxymethyl cellulose, octenylsuccinic acid starch, microcrystalline cellulose, an alginate, and a soybean polysaccharide, (4) the method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to any one of the above (1) to (3), wherein the freezing-point-lowering component is one or more beverage freezing-point-lowering components selected from glycerin, propylene glycol, saccharides such as monosaccharide or a derivative thereof, disaccharide or trisaccharide, food and drink-inorganic salt, and amino acid, and (5) the method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to any one of the above (2) to (4), wherein the beverage bubble-retaining agent is one or more beverage thickening agents selected from pullulan, guar gum, gum arabic, tara gum, agar, gelatin, xanthan gum, pectin, tamarind gum, gellan gum, and locust bean gum. [0017] 10 In addition, the present invention consists of (6) a non-beer alcoholic beverage or refreshing beverage frozen sparkling product having an integral texture of fine bubbles and ice, and having a refreshing texture with a high volume expansion coefficient, manufactured by the method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to any one of the above (1) to (5), (7) a non-beer alcoholic beverage or a refreshing beverage in which the non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to the above (6) is floated on a beverage, (8) a frozen and solidified sparkling product obtained by performing a freezing treatment to the non beer alcoholic beverage or refreshing beverage frozen sparkling product according to the above (6), and (9) a frozen beverage base liquid in which a beverage bubble agent and a freezing-point-lowering component are added to adjust, a concentration of the freezing-point-lowering component in the beverage base liquid is 3.5 to 20% by weight, and a freezing point of the beverage base liquid at -0.8 to -5.8 0 C, wherein the frozen beverage base liquid is for use as a base liquid for production of a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less with a non-beer alcoholic beverage or a refreshing beverage by a treatment with a frozen apparatus. Effect of the Invention [0018] 11 The present invention provides a highly palatable frozen sparkling product of a non-beer alcoholic beverage or a refreshing beverage having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient, a non beer alcoholic beverage or a refreshing beverage on which the frozen sparkling product is floated, and a method for producing the same. Mode of Carrying Out the Invention [0019] The present invention consists of a method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient, consisting of adding a beverage bubble agent and a freezing-point-lowering component to a non-beer alcoholic beverage or a refreshing beverage to adjust the freezing point of the beverage liquid at -0.8 to -5.8'C to form a frozen beverage base liquid, and treating the frozen beverage base liquid with a frozen apparatus to produce a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less. [0020] Examples of the non-beer alcoholic beverage subjected to the method for producing a frozen sparkling product according to the present invention can include a non-beer alcoholic beverage such as cider, a shochu-based beverage, gin and tonic, wine, distilled liquor such as 12 whisky, and sake. In addition, the refreshing beverage is not particularly limited as long as it has an ethanol content of less than 1%. Examples of the refreshing beverage can include various refreshing beverages such as a fruit juice beverage, a lactic acid bacteria beverage, a milk beverage, a coffee beverage, a carbonated beverage, a health beverage, water, and flavored water. The raw materials of the refreshing beverage should be those that do not hinder the production of a frozen sparkling product according to the present invention. Examples of the raw materials can include tea, barley, malt, hops, a fruit, a fruit juice, milk, sucrose, high-fructose corn syrup, indigestible dextrin, an amino acid, and caffeine used in usual refreshing beverages. [0021] Examples of the bubble agent added in the method for producing a frozen sparkling product according to the present invention can include one or more beverage bubble agents selected from the group of a fatty acid ester-based foaming emulsifier such as polysorbate (a polyoxyethylene sorbitan fatty acid ester), a sorbitan fatty acid ester, a glycerin fatty acid ester, and a sucrose fatty acid ester, a plant-extracted saponin-based substance such as a soybean saponin, a yucca saponin, a quillai saponin, a tea saponin, and a ginseng saponin, a foaming protein-based substance such as egg white peptide and bovine serum albumin, a wheat degradation product, carboxymethyl cellulose, octenylsuccinic acid starch, microcrystalline cellulose, an alginate, and a soybean polysaccharide. Particularly, preferred examples of the bubble agent can 13 include a soybean polysaccharide and a soybean saponin. The soybean polysaccharide is available from commercial ones under the trade names "soybean polysaccharide SM 1200" (San-Ei Gen F.F.I., Inc.) and "soybean polysaccharide SOYAFIBE S-ZR100" and "soybean polysaccharide SOYAFIBE S-LN" (FUJI OIL CO., LTD.) . The soybean saponin is available from a commercial one under the trade name "soybean saponin SOYHEALTH SA" (FUJI OIL CO., LTD.). [0022] Examples of the freezing-point-lowering component added in the method for producing a frozen sparkling product according to the present invention can include propylene glycol, glycerol, and, as saccharides and a derivative thereof, monosaccharides such as xylitol, sorbitol, mannitol, maltitol, glyceraldehyde, erythrose, threose, ribose, xylose, lyxose, rhamnose, arabinose, apiose, erythritol, allose, talose, gulose, altrose, idose, fructose, galactose, glucose, mannose, erythrulose, ribulose, xylulose, psicose, sorbose, tagalose, glycosamine, galactosamine, N-acetylglycosamine, and N acetylgalactosamine, or a derivative thereof; disaccharides such as lactose, maltose, isomaltose, trehalose, and cane sugar; and trisaccharides such as raffinose and maltotriose. The saccharide can be used alone, two or more of the saccharides can be used in combination, or the saccharide can be starch syrup or reduced starch syrup. Particularly preferred examples of the saccharide and a derivative thereof can include "high fructose corn syrup," "granulated sugar," and "glycerin." 14 [0023] As the freezing-point-lowering component added in the method for producing a frozen sparkling product according to the present invention, examples of a salt can include food-inorganic salts such as sodium chloride, potassium chloride, magnesium chloride, calcium chloride, calcium citrate, sodium sulfate, potassium sulfate, magnesium sulfate, calcium sulfate, trisodium citrate, sodium hydrogen carbonate, sodium carbonate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, sodium lactate, potassium lactate, magnesium lactate, calcium lactate, sodium gluconate, and potassium gluconate. [0024] As the freezing-point-lowering component added in the method for producing a frozen sparkling product according to the present invention, examples of an amino acid can include alanine, arginine, alginic acid, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, valine, tyrosine, and tryptophan. [0025] As the freezing-point-lowering component added in the method for producing a frozen sparkling product according to the present invention, as a fruit juice, examples of the fruit used for the fruit juice include a fruit juice of an apple, an orange, grapes, a banana, a 15 pear, a peach, a mango, or the like. In addition, when the fruit juice is used, adding 3.5 to 20% by weight of a freezing-point-lowering component to a beverage liquid to adjust the freezing point of the beverage liquid at -0.8 to -5.8 0 C also means that 3.5 to 20% by weight of the fruit juice is contained based on the beverage liquid, and the freezing point of the beverage liquid is adjusted at 0.8 to -5.8 0 C. [0026] Examples of the bubble-retaining agent added in the method for producing a frozen sparkling product according to the present invention can include one or more beverage thickening agents selected from pullulan, guar gum, gum arabic, tara gum, agar, gelatin, xanthan gum, pectin, tamarind gum, gellan gum, and locust bean gum. [0027] The production of a frozen sparkling product according to the present invention is performed by adding, to a beverage liquid of a non-beer alcoholic beverage or a refreshing beverage, a beverage bubble agent in the range of 0.05 to 0.6% by weight based on the beverage liquid when adding a soybean polysaccharide, and a freezing point-lowering component at a concentration of 3.5 to 20% by weight, preferably 3.5 to 18% by weight, to adjust the freezing point of the beverage liquid at -0.8 to -5.8 0 C, and treating the frozen beverage base liquid with a frozen apparatus to produce a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less. When the volume expansion coefficient (overrun) is equal to or less than the above parameter, the frozen 16 sparkling product has no feeling of bubbles and has a gritty texture. When the volume expansion coefficient is equal to or more than the above parameter, the frozen sparkling product has a texture like whipped cream and does not have the texture of ice. The freezing point of the beverage liquid is adjusted due to the following reasons. When the freezing point is equal to or less than the above parameter, lumps of ice form easily, and when the freezing point is equal to or more than the above parameter, the frozen sparkling product has a little texture of ice and has no feeling of integration with bubbles. Further, also when the freezing-point-lowering component is less than 3.5% by weight, lumps of ice form easily, and when the freezing-point-lowering component is more than 20% by weight, the frozen sparkling product has the taste of the freezing-point-lowering component, which is not preferred. When the freezing-point-lowering component is a saccharide and a derivative thereof, it is more preferably not more than 18% by weight in terms of taste. [0028] In the method for producing a frozen sparkling product according to the present invention, for the frozen apparatus (frozen machine), a known frozen apparatus for dispensing a frozen beverage can be used (Japanese unexamined Patent Application Publication No. 11-169091, Japanese unexamined Patent Application Publication No. 11 169093, Japanese unexamined Patent Application Publication No. 2000-163651, Japanese unexamined Patent Application 17 Publication No. 2013-14382, Japanese Patent No. 4959018, and Japanese Patent No. 5000020). [0029] For the gas used in the production of a frozen sparkling product according to the present invention, a gas that is identical to the air or whose composition approximates the composition of the air is preferably used. [0030] The additives used in the production of a frozen sparkling product according to the present invention are not limited, and a high intensity sweetener, a perfume, an acidulant, and the like used in usual food can be added. [0031] The sparkling product obtained by the method for producing a frozen sparkling product according to the present invention can also be frozen and solidified to form a frozen and solidified material. The freezing and solidifying method is not particularly limited but can be preferably carried out by placing the sparkling product in a molding container (plastic cup or the like) and allowing it to stand in a known freezing apparatus. The temperature of freezing and solidifying the sparkling product is not particularly limited but is preferably 40 0 C to -2 0 C. [0032] The present invention will be described in detail below by Examples, but the present invention is not limited to these Examples. 18 Examples [0033] [Test I-A: Production of Frozen Sparkling Product; and Evaluation] [0034] <Production of Frozen Sparkling Product> As a beverage base liquid, drinking water was used. For the production of a frozen sparkling product, the blend (% by weight) of a combination of a bubble agent and a freezing-point-lowering component shown in Table 1 was used. The bubble agent was stirred and dispersed in the freezing-point-lowering component, then hot water at about 80'C consisting of ion-exchanged water was added for dissolution, and then ion-exchanged water at room temperature was added to prepare a mix for the production of a frozen sparkling product having a blend shown in Table 1. Then, this mix was introduced into a beverage frozen apparatus (stirring and cooling apparatus) (model KDI-4000S manufactured by NITTOKU Co., Ltd.) and cooled and stirred in the air at a stirring speed of 30 rpm and a cooler temperature of -12 0 C to -15 0 C to make a frozen sparkling product. For glycerin, food additive grade (purity 95%) manufactured by JUNSEI CHEMICAL CO., LTD. was used. For soybean polysaccharide SM-1200, one manufactured by San-Ei Gen F.F.I., Inc. was used. For soybean polysaccharides SOYAFIBE S-LN and SOYAFIBE S-ZR100 and soybean saponin SOYHEALTH SA, those manufactured by FUJI OIL CO., LTD. were used. For high-fructose corn syrup, Fujifructo H100 from NIHON SHOKUHIN KAKO CO., LTD. was used. For granulated sugar, MG20 manufactured by Dai 19 Nippon Meiji Sugar Co., Ltd. was used. For a quillai saponin, Quillainin C100 from MARUZEN PHARMACEUTICALS CO., LTD. was used. For an alginate, KIMILOID from KIMICA Corporation was used. For a glycerin fatty acid ester, Sunsoft Q-18S from Taiyo Kagaku Co., Ltd. was used. [0035] <Measurement Methods> The physical property values of a frozen sparkling product were measured according to the following methods and are shown in the same Table 1. [Volume expansion coefficient]: For the volume expansion coefficient, each frozen sparkling product was charged into a 200 mL capacity graduated cylinder, the cavity was removed, then the weight was measured, and the volume expansion coefficient was calculated from the specific gravity of a mix for the production of a frozen sparkling product. Specifically, the volume expansion coefficient can be calculated by volume expansion coefficient % = (volume of frozen/volume of original liquid) x 100. [Measurement of freezing point] The freezing point was measured by a temperature sensor 4 cm away from a cooling portion annexed to a cooling and stirring apparatus and 7 cm away from an outer wall using 2 kg of a mix for a frozen sparkling product stirred at 30 rpm, and the freezing point was measured under conditions not influenced by the cooling apparatus and the outer wall temperature. [0036] <Sensory Evaluation of Frozen Sparkling Product> 20 Each frozen sparkling product was subjected to a sensory evaluation test within 5 minutes after being poured from the apparatus. Specifically, sensory evaluation was performed according to the following criteria by three panelists well trained and skilled in the evaluation of frozen sparkling products. Good: one which has the fluffy texture of bubbles and the crunchy texture of fine ice and has a feeling of integration of these two textures and in which a feeling of satisfaction is felt. Fair: one in which either the texture of bubbles or the texture of ice is slightly strongly felt, but the two textures are simultaneously felt, and a feeling of satisfaction is felt. Poor: one in which the above two textures are not simultaneously felt. [0037] <Results> The results are shown in Table 1. It was confirmed that by adding a bubble agent and a freezing-point lowering component to a beverage liquid and producing a frozen sparkling product under the conditions of the present invention, a frozen sparkling product having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient was produced. [0038] 21 [Table 1] Bubble agent Comments Soybean The frozen sparkling product had no e polysaccharide SM- 0.2 Glycerin 7 -1.8 179 Poor feeling of bubbles, and only the gritty 1200 texture of large ice was felt. Soybean SM- 0.5 Glycenn 7 -1.8 225 Fair A feeling of fluffy bubbles and the pdl.texture of ice were felt. 1200 Soybean A feeling of very fine bubbles. The polysaccharide SM- 1 Glycerin 7 -1.8 246 Fair moderate crunchy texture of ice is felt. 1200 The smell of soybean was felt to some extent. The texture of ice is slightly large, but Soybean the frozen sparkling product has the polysaccharide 0.5 Glycerin 7 -1.7 226 Fair fluffy texture of bubbles. The frozen SOYAFIBE S-ZR100 sparkling product has a feeling of integration in the textures of bubbles and ice. Soybean A feeling of very fine bubbles. The polysaccharide 1 Glycerin 7 -1.8 249 Fair frozen sparkling product has the weak SOYAFIBE S-ZR100 but crunchy texture of ice. The frozen sparkling product has the texture of fine bubbles and is springy. 2 Soybean saponn 0.05 Glycerin 7 -1.8 318 Good The frozen sparkling product also has ~'SOYHEALTH SA the crunchy texture of ice and has a feeling of integration. The frozen sparkling product does not 2 Soybean saponn 0.4 Glycerin 7 -1.8 583 Poor have the texture of ice, has only the SOYHEALTH SA texture of fine bubbles like whipped cream, and is monotonous. Bitter Soybean No feeling of bubbles is felt, and only polysaccharide 0.1 Glycerin 7 -1.8 195 Poor the gritty texture of ice SOYAFIBE S-LN The frozen sparkling product has the ' Soybean fluffy texture of ice. The amount of a polysaccharide 0.2 Glycerin 7 -1.7 270 Good ice is large to some extent, but the SOYAFIBE S-LN texture of very fine ice is felt, and the frozen sparkling product has a feeling of integration. 22 Soybean The ice is very fine, and the amount of polysaccharide 0.2 Glycerin 15 -4.5 238 Good bubbles is felt to be slightly small, but SOYAFIBE S-LN a feeling of bubbles is also sufficiently felt. Very soft. Soybean The ice is very fine, but the texture of polysaccharide 0.2 Glycerin 20 -5.7 212 Good ice is sufficiently felt, and a feeling of SOYAFIBE S-LN bubbles is also felt. Very soft and close to a liquid. Very sweet Soybean polysaccharide 0.2 Glycerin 25 -7.7 140 Poor No bubbles formed SOYAFIBE S-LN The ice is fine, and the frozen Soybean sparkling product also has a fluffy polysaccharide 0.4 Glycerin 5 -1.4 353 Good feeling of bubbles, has a feeling of SOYAFIBE S-LN integration, and is delicious. The bubbles are springy The texture of ice can be felt, the o Sobean frozen sparkling product has a feeling polysaccharide 0.4 Glycerin 7 -1.8 328 Good of fine and creamy bubbles, the SoYsAcchIE Stexture of bubbles is slightly strong, S SOYAFIBE S-LN but a feeling of integration with ice is felt. The frozen sparkling product has Soybean lumps of ice, the gritty texture of ice a polysaccharide 0.5 Glycerin 3 -0.7 253 Poor and bubbles like whipped cream are SOYAFIBE S-LN felt, and the frozen sparkling product has no feeling of integration. The ice is rather large, but the frozen sparkling product has the crunchy Soybean texture of ice, and the feeling of 2 polysaccharide 0.5 Glycerin 3.5 -0.8 264 Fair bubbles is fine and springy. The SOYAFIBE S-LN texture of ice is not bad, and the frozen sparkling product has a feeling of integration with bubbles. The frozen sparkling product has lumps of ice and has a crunchy Soybean feeling, and the feeling of bubbles is polysaccharide 0.5 Glycerin 4 -0.9 364 Fair fine and creamy. The texture of ice SOYAFIBE S-LN is not bad, and the frozen sparkling product has a feeling of integration with bubbles. The sweetness is rather modest. Soybean The feeling of bubbles is slightly polysaccharide 0.5 Glycerin 7 -1.8 370 Fair strong, but the texture of ice can be SOYAFIBE S-LN sufficiently felt The frozen sparkling product has a Soybean feeling of integration in the texture of polysaccharide 0.6 Glycerin 20 -5.8 224 Fair fine creamy bubbles and the texture of SOYAFIBE S-LN ice. The frozen itself is considerably soft. Soybean The texture of bubbles is large, and a polysaccharide 0.8 Glycerin 20 -5.9 256 Poor the frozen sparkling product does not SOYAFIBE S-LN have the texture of ice 23 Soybean The frozen sparkling product does not a polysaccharide 1 Glycerin 20 -6.3 380 Poor have the texture of ice, and only the SOYAFIBE S-LN texture of bubbles like whipped cream Soybean polysaccharide 1 Glycerin 25 -7.7 - Poor No bubbles formed SOYAFIBE S-LN The ice is fine, and the frozen High-fructose sparkling product has the crunchy e Soybean texture of ice and a fluffy feeling of 2 polysaccharide 0.2 corn syrp 12 -1.2 256 Good bubbles and also has a feeling of SOYAFIBE S-LN Fujifrcto integration. The bubbles are springy, X0 stickiness is felt, and the frozen U_ _ sparkling product is delicious. High-fructose The ice is fine, and the frozen Soybean ihruse sparkling product has a fluffy feeling polysaccharide SM- 0.5 corn syrup 12 -1.1 213 Good of bubbles, has a feeling of integration 1200 H100 with ice, and is delicious. The HIM0 bubbles are springy The frozen sparkling product has the 2 Glycerin fatty acid ester 0.3 Glycerin 7 -1.7 249 Good crunchy texture of fine ice and the Sunsoft Q-18S texture of fine bubbles and has a feeling of integration. The frozen sparkling product has the High-fructose texture of very fine bubbles and the texture of fine ice. The frozen 2 Alginate KIMILOID 0.3 cFr syrup 12 -0.9 280 Good sparkling product is springy. The H100t frozen sparkling product is very plain, HIM0 and no uncomfortable feeling is felt in odor and taste. The texture of fine ice like snow is Soybean Granulated felt, the feeling of bubbles is fluffy, polysaccharide 0.3 G ulat 12 -0.9 229 Good and the frozen sparkling product has a SOYAFIBE S-LN sugar feeling of integration. Natural sweetness is felt The frozen sparkling product has the crunchy texture of fine ice and the 2 Quillai saponn 0.05 Glycerin 7 -1.7 219 Fair texture of fine bubbles. The frozen Quillainin C100 sparkling product has an odor like sap to some extent, and therefore masking is necessary. [0039] [Test I-B: Production of Frozen Sparkling Product; and Evaluation] [0040] A frozen sparkling product was made by the same method as Test I-A with the blend (% by weight) of a combination of a bubble agent and a freezing-point 24 lowering component shown in Table 2, and sensory evaluation was performed. [0041] <Results> The results are shown in Table 2. It was confirmed that by adding a bubble agent and a freezing-point lowering component to a beverage liquid and producing a frozen sparkling product under the conditions of the present invention, a frozen sparkling product having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient was produced. [0042] [Table 2] Bubble agent P p Comments ~0 U C The frozen sparkling product has the texture of very fine bubbles and the texture Alginate of fine ice. The frozen sparkling product KIMILOID 0.3 Glycerin 7 -1.8 212 Good is slimy. The frozen sparkling product has roughness. The sweetness is low. The odor of a chemical like a powder is felt to some extent. The frozen sparkling product has the texture of very fine bubbles and the texture - Lecithin Sunlecithin 0.5 Glycerin 7 -1.8 235 Fair of fine ice. The frozen sparkling product has a smell like a powder and is slimy to some extent. The frozen sparkling product has the SQ l crunchy texture of fine ice and the texture ,2 Quillai saponn 0.05 Glycerin 7 -1.8 220 Fair of fine bubbles. The frozen sparkling SQuillainin 5100 product has an odor like sap to some extent, and therefore masking is necessary. The ice is fine, the frozen sparkling product has the crunchy texture of ice, and the Soybean feeling of bubbles is fine and springy. ,2 polysaccharide 0.4 Erythritol 10 -2 298 Good The texture of bubbles is rather large, but SOYAFIBE S-LN the texture of ice is not bad, and the frozen sparkling product has a feeling of L _ _ _integration with bubbles. 25 The feeling of bubbles is fluffy, the ice is Soybean fine and crunchy, and the frozen sparkling polysaccharide 0.3 Xylitol 10 -1.5 241 Good product has a feeling of integration. SOYAFIBE S-LN Natural sweetness and a flavor like cotton candy. The feeling of very fine bubbles, the ice is Svenlarge to some extent but is crunchy, and the polysaccharide 0.3 Trehalose 12 -0.9 214 Fair frozen sparkling product has a feeling of SOYAFIBE S-LN integration in the textures of bubbles and ice. The frozen sparkling product has little sweetness and is plain The crunchy texture of fine ice, the amount Soybean of bubbles is rather large, but the frozen polysaccharide 0.5 Maltose 12 -0.7 310 Good sparkling product has a feeling of SOYAFIBE S-LN integration in the texture of bubbles and the texture of ice. The sweetness is rather low The crunchy texture of fine ice, the amount ov of bubbles is felt to be rather large, but the SSoybean polysaccharide 0.3 Fructose 10 -1.1 305 Good frozen sparkling product has a feeling of SOYAFIBE S-LN integration in the texture of bubbles and the texture of ice. The frozen sparkling product has moderate sweetness. The crunchy texture of fine ice, the amount of bubbles is felt to be slightly rather large, Soybean but the frozen sparkling product has a ,2 polysaccharide 0.5 Glucose 10 -1.1 265 Good feeling of integration in the texture of SOYAFIBE S-LN bubbles and the texture of ice. The frozen sparkling product has moderate sweetness, and a flavor like cotton candy. Soybean The frozen sparkling product has the polysacchariderucytxueofieieadheffy SOYAFIBE S-LN / 0.2 / 0.01 Glycerin 7 -1.8 264 Good crunchy texture of fine ice and the fluffy xantan gm Bitoptexture of bubbles, and the sweetness is - n 0Egum Bistop suppressed slightly low. SD-3000ES Soybean High- The frozen sparkling product has the 2poysaccharide fructose crunchy texture of fine ice and the texture SOYAFIBE S-LN 0.2 0.01 corn syrup 12 -1.1 235 Good of very fine fluffy bubbles. The frozen /pectin Fujifructo sparkling product has a feeling of H100 integration, and moderate sweetness Soybean .

A crunchy feeling remains. The frozen polysaccharide 0.2 Fructose 10 -1.3 200 Good sparkling product is not fluffy. SOYAFIBE S-LN Soybean The frozen sparkling product is smoother polysaccharide 0.2 Glycerin 7 -1.7 200 Good than fruit sugar to some degree but is SOYAFIBE S-LN substantially the same as the above. High- The ice is fine, and the frozen sparkling polysaccharide 0.2 cor syrup 15 -1.5 236 Good product has a fluffy feeling of bubbles, has SOYAFIBE S-LN Fujifructo a feeling of integration, and is delicious. The bubbles are springy. Slightly sweet. High- The frozen sparkling product is refreshing, fructose but the sweetness is light. Sweetness like Collagen+saponin 0.3 corn syrup 15 -1.5 230 Good cotton candy. The smell of fish. (A Fujifructo smell like collagen) The frozen sparkling H100 product has a texture and a bubbly feeling. 26 High SA1Efructose The sweetness is felt to be modest. The a Sunsoft A-141E 0.1 corn syrup 15 -1.5 202 Good Fujifuctotexture is slightly hard and crisp. Bitter. Fujifructo H100 Soybean High Soybeanfructose 2 polysaccharide fucose The frozen sparkling product has a bubbly SOYAFIBE S-L / 0.2 / 0.1 corn syrup 15 -1.5 200 Good feeling. A flavor like cotton candy. P Neosoft G H100 p fSyaHoe The frozen sparkling product has a crisp polysaccharidee futs SOYAFIBE S-L / 0.2 / 0.1 corn syrup 15 -1.5 206 Good feeling. Like ice cream. The sweetness soft XG Fujifructo increases. SNeosoft XG100 4HIM The ice is fine, and the frozen sparkling High- product has a fluffy feeling of bubbles, has Soybean fructose a feeling of integration, and is delicious. polysaccharidecorn syrup 15 -1.5 206 Good The grains of ice grow compared with the SOYAFIBE S-L / Fujifructo frozen sparkling products without inulin, Fuji FF H100 and the frozen sparkling product is creamy. A flavor like soft ice cream from a convemence store. Soybean High polysa-fructose The creamy feeling increases compared polysaccharidee 02/.1 futs SOYAFIBE S-L 0.2 0.1 corn syrup 15 -1.5 206 Good with the frozen sparkling products without Fuji FFSC Fujifructo inulin, but the fluffy feeling decreases. H100 Soybean The frozen sparkling product is creamy, the polysaccharide 0.5 None 0 -1.9 364 Good grains of ice are also small, and the frozen SOYAFIBE S-LN sparkling product is very delicious. SvenThe texture of ice can be felt. The frozen SSoybean polysaccharide 0.2 Fructose 10 -1.5 250 Good sparkling product has a feeling of creamy SOYAFIBE S-LN bubbles, has a feeling of a body even without milk, and is delicious. Soybean Both the texture of ice and creaminess were polysaccharide 0.2 Fructose 7.5 -4.6 370 Good felt. The texture is different from those of SOYAFIBE S-LN both soft ice cream and a gelato and is new. High- The ice is fine, and the frozen sparkling Soybean fructose polysaccharide 0.2 corn syrup 15 -1.8 236 Good product has a fluffy feeling of bubbles, has SOYAFIBE S-LN) Fujifructo a feeling of integration, and is delicious. The bubbles are springy. Slightly sweet. Soybean Apple The frozen sparkling product is creamy, the polysaccharide 0.5 juice 14 -1.9 364 Good grains of ice are also small, and the frozen SOYAFIBE S-LN (Brixl4) sparkling product is very delicious. [0043] 2 7 [Test II: Versatility of Frozen Sparkling Product Production Equipment] A mix for the production of a frozen sparkling product was prepared with the blend of a combination of a soybean polysaccharide (bubble agent) or a bubbling emulsifier and a freezing-point-lowering component (glycerin) shown in Table 3. Then, this mix was introduced into a commercial frozen machine (MT-2 manufactured by Ugolini), and a frozen sparkling product was made by cooling and stirring. The results are shown in Table 3. It was confirmed that also when a commercial frozen machine was used, by producing a frozen sparkling product under the conditions of the present invention, a frozen sparkling product having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient was produced. [0044] [Table 3] Freezing Bubble agent Freezing- point- Volume Bubble agent concentration point- lowering expansion Sensory Comments lowering agent coefficient evaluation M) agent concentration (%) (%) The frozen sparkling product has the fluffy texture of bubbles. Soybean The frozen sparkling Example polysaccharide 0.2 Glycerin 7 220 Good product has the 46 SOYAFIBE S-LN texture of very fine sufficient ice and has a feeling of integration in the bubbles and the ice. [0045] [Production of Frozen Sparkling Product Using Commercial Beverage I] 28 For the production of a frozen sparkling product using a commercial beverage, the blend (% by weight) of a combination of a bubble agent, a freezing-point-lowering component, a beverage, and ion-exchanged water shown in Table 4 was used. The bubble agent was dispersed in the freezing-point-lowering component by stirring, and then hot water at about 80'C consisting of a predetermined amount of ion-exchanged water was added for dissolution. Further, a predetermined amount of the beverage was added to prepare a mix for the production of a frozen sparkling product having a blend shown in Table 3. Then, this mix was added to a beverage frozen apparatus (stirring and cooling apparatus) (model KDI-4000S manufactured by NITTOKU Co., Ltd.), and a frozen sparkling product was made by stirring and cooling. For the beverage, KIRIN Mets COLA and KIRIN no Awa Hojun Apple & Hop manufactured by Kirin Beverage Company, Limited were used. It was confirmed that also when a commercial beverage was used, by producing a frozen sparkling product under the conditions of the present invention, a frozen sparkling product having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient was produced. [0046] 29 [Table 4] Freezing- lon Bubble Freezing- point- Beverage exchanged Freezing Volume Bubeaet agent point- lowering Beverage addition water point expansion Sensory Cmet Bubble agent addition lowering agent Bvr e d ) addition nt coefficient evaluation Comments rate (%) agent addition rate (%) (0) rate (%) Both the texture of ice and the texture of bubbles are felt. The volume Soybean KIRIN expansion polysaccharidee KRNcoefficient is 0.2 Glycerin 6 Mets 90 3.8 -1.6 220 Good rh low, but th COLA LN ice is fine. The sharpness of the smell disappears, and a mild flavor of COLA The texture of High- bubbles is very Soybean fructose KIRIN weak, and only a polysaccharide 0.5 corn syrup 12 Mets 85 2.5 -1.3 180 Poor is feture odor E SM-1200 Fuj ifructo COLA of soybe is annoying. A rather hard texture The frozen Granulated sparkling product - Soybean sugar Dai- KIRIN has the texture of polysaccharide 0.3 Nippon 10 Mets 85 4.7 -0.9 198 Poor creamy bubbles, SOYAFIBE S- Mij COLA but it is very LN Sugar weak, and the MG20 texture of ice is very noticeable. The frozen sparkling product has the crunchy Granulated texture of ice and 0 Sobean sugar Dai- the fluffy texture polysaccharide Nippon KIRIN of bubbles and has SOYAFIBE S- 0.5 Meiji 10 Mets 85 4.5 -0.9 284 Good a feeling of LN FSugar COLA integration. The LN Sugar smell is slightly suppressed, but a smell specific to COLA can be sufficiently felt. The frozen sparkling product has the crunchy texture of ice and the fluffy texture Granulated of creamy Soybean sugar Dai- bubbles, has a polysaccharide 0.5 Nippon 12 KIRIN 85 4.5 -1.3 330 Good tertion, and SOYAFIBE S- Meiji no Awa 85 45 -. 33 God itgaon ad LN Sugar also has a springy MG20 texture. The smell is suppressed, but the frozen sparkling product has moderate acidity. 30 [0047] [Production of Frozen Sparkling Product Using Commercial Beverage II] A frozen sparkling product was made by the same method as Production of Frozen Sparkling Product Using Commercial Beverage I with the blend (% by weight) of a combination of a bubble agent, a freezing-point-lowering component, a beverage, and ion-exchanged water shown in Table 5. For the beverage, Kunsei FIRE manufactured by Kirin Beverage Company, Limited, commercial milk (NOKYO MILK: Components non-adjusted), and WINE FREE manufactured by Mercian Corporation were used. It was confirmed that also when a commercial beverage was used, by producing a frozen sparkling product under the conditions of the present invention, a frozen sparkling product having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient was produced. [0048] 31 [Table 5] The texture of ice can be felt. The Soveanfrozen sparkling polsachaideKuneiproduct has a feeling Solysaaie 0.2 Fructose 10 FIREc 89.8 0 -1.5 250 Good of creamy bubbles, Nhas a feeling of a body even without milk, and is delicious. Milk Both the texture of Soybean (NOKYO ice and creaminess 0.2 Fructose 7.5 Componen 92.3 0 -4.6 370 Good texture is different from those of both LN Is~ C)non-) adjusted) soft ice cream and a gelato and is new. The ice is fine, and High- the frozen sparkling product has a fluffy polysaccharidee Fmcose 15 Muian 84.8 0 -1.8 236 Good reasling ofbbles ESOYAFIBE S- 0.2 u FIREE integration, and is delicious. The Soba Nbubbles are springy. Slightly sweet. [Production of Frozen and Solidified Material in Which Sparkling Product Was Frozen and Solidified] A syrup composed of high-fructose corn syrup, a soybean polysaccharide (SOYAFIBE S-LN manufactured by FUJI OIL CO., LTD.), and an acidulant was diluted with water and then cooled and stirred stepwise to around -6oC by a commercial frozen machine to produce a frozen sparkling product. Then, the sparkling product was extracted into another container and frozen at -20oC to produce a frozen and solidified material. The frozen and solidified material was crushed and placed on a beverage at 4VC to produce a beverage on which a sparkling product (crushed 32 frozen and solidified material) having a volume expansion coefficient substantially equal to that before forming the frozen and solidified material, being composed of fine ice, and having a creamy and fluffy texture was floated. Industrial Applicability [0050] The present invention provides a highly palatable frozen sparkling product of a non-beer alcoholic beverage or a refreshing beverage having the integral texture of fine creamy bubbles and fine ice, and having a refreshing texture with a high volume expansion coefficient, a non beer alcoholic beverage or a refreshing beverage on which the frozen sparkling product is floated, and a method for producing the same. 33

Claims (9)

1. A method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product, comprising adding a beverage bubble agent and a freezing-point lowering component to a non-beer alcoholic beverage or a refreshing beverage to adjust a concentration of the freezing-point-lowering component in the beverage at 3.5 to 20% by weight and a freezing point of the beverage liquid at -0.8 to -5.8 0 C to form a frozen beverage base liquid, and treating the frozen beverage base liquid with a frozen apparatus to produce a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less.

2. The method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to claim 1, wherein a beverage bubble-retaining agent is further added to the beverage bubble agent and the freezing-point-lowering component.

3. The method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to claim 1 or 2, wherein the beverage bubble agent is one or more beverage bubble agents selected from a fatty acid ester-based foaming emulsifier, a plant-extracted saponin based substance, a foaming protein-based substance, a wheat degradation product, carboxymethyl cellulose, octenylsuccinic acid starch, microcrystalline cellulose, an alginate, and a soybean polysaccharide. 34

4. The method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to any one of claims 1 to 3, wherein the freezing-point lowering component is one or more beverage freezing-point lowering components selected from glycerin, propylene glycol, saccharides such as monosaccharide or a derivative thereof, disaccharide or trisaccharide, food and drink inorganic salt, and amino acid.

5. The method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to any one of claims 2 to 4, wherein the beverage bubble retaining agent is one or more beverage thickening agents selected from pullulan, guar gum, gum arabic, tara gum, agar, gelatin, xanthan gum, pectin, tamarind gum, gellan gum, and locust bean gum.

6. A non-beer alcoholic beverage or refreshing beverage frozen sparkling product having an integral texture of fine bubbles and ice, and having a refreshing texture with a high volume expansion coefficient, manufactured by the method for producing a non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to any one of claims 1 to 5.

7. A non-beer alcoholic beverage or a refreshing beverage in which the non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to claim 6 is floated on a beverage. 35

8. A frozen and solidified sparkling product obtained by performing a freezing treatment to the non-beer alcoholic beverage or refreshing beverage frozen sparkling product according to claim 6.

9. A frozen beverage base liquid in which a beverage bubble agent and a freezing-point-lowering component are added to adjust a concentration of the freezing-point lowering component in the beverage base liquid is 3.5 to 20% by weight, and a freezing point of the beverage base liquid at -0.8 to -5.8 0 C, wherein the frozen beverage base liquid is for use as a base liquid for production of a frozen sparkling product having a volume expansion coefficient of 200% or more and 370% or less with a non beer alcoholic beverage or a refreshing beverage by a treatment with a frozen apparatus. 36