AU2021308140A1

AU2021308140A1 - Method for inhibiting foaming of beverage

Info

Publication number: AU2021308140A1
Application number: AU2021308140A
Authority: AU
Inventors: Shinsuke Ito; Jun Kubota
Original assignee: Asahi Breweries Ltd; Asahi Group Holdings Ltd
Current assignee: Asahi Breweries Ltd; Asahi Group Holdings Ltd
Priority date: 2020-07-13
Filing date: 2021-07-07
Publication date: 2023-01-05
Also published as: WO2022014424A1

Abstract

The present invention provides, for example, a method for inhibiting foaming of a beverage, characterized by including, in the beverage, a hydroxy acid ester.

Description

DESCRIPTION METHOD FOR INHIBITING FOAMING OF BEVERAGE TECHNICAL FIELD

[0001]

The present invention relates to a method for inhibiting foaming during filling of

a container in the preparation of a beverage packed in the container.

BACKGROUND OF THE INVENTION

[0002]

A beverage is usually packed in a container to be distributed in the market. In

the preparation of putting a beverage in a container, spouting may occur during filling of

the container, which is a problem. One of causes of spouting is generation of bubbles

due to an impact when a beverage filled in the container hits an inner wall of the container,

and it is particularly desired to suppress spouting during filling of the container with a

highly foamable beverage.

[0003] In order to suppress spouting, a method of inhibiting foaming properties of a

beverage by adding an emulsifier or a silicone-based defoamer is generally adopted.

However, silicone-based defoamers such as dimethylpolysiloxane and lipophilic

emulsifiers have low water-solubility, and their use in beverages is limited. In contrast,

although hydrophilic emulsifiers have high water-solubility, many of them affect the taste

when the addition amount thereof is large, and some of them give off an unpleasant smell

depending on the usage.

[0004]

An emulsifier or a silicone-based defoamer that exhibits defoaming effects is

included even in an effervescent beverage, which is characterized by abundant foam

generated when poured into a glass, such as beer. For example, Patent Document I

describes a method for enhancing the body feeling in the taste and improving the flavor of a beer-like effervescent beverage such as a low-calorie or non-alcoholic beer-like effervescent beverage that tends to have a lighter taste by adding a defoamer in a beer-like effervescent beverage including hop-derived components to suppress foam-separation.

[0005] In contrast, hydroxy acid esters are known to be used as additives in effervescent beverages such as beer-like effervescent beverages. For example, Patent Document 2 states that addition of hydroxy acid esters to carbonated beverages makes it possible to enhance irritation due to carbonic acid in the carbonated beverage without increasing the gas volume. Furthermore, Patent Document 3 states that when a specific bitter substance and at least one irritant substance selected from the group consisting of triethyl citrate and tributyl citrate are included in a non-fermented beer-like effervescent beverage, beer-like bitterness can be imparted even when no hops are used as raw materials.

DOCUMENTS OF RELATED ART Patent Documents

[0006] Patent Document 1: Japanese Unexamined Patent Application Publication No. 2014-128240 Patent Document 2: Japanese Unexamined Patent Application Publication No. 2013-94129 Patent Document 3: Japanese Unexamined Patent Application Publication No. 2016-082895

SUMMARY OF THE INVENTION PROBLEMS TO BE SOLVED BY THE INVENTION

[0007] The present invention aims to provide a method for inhibiting foaming of a beverage at the time of filling of a container therewith while keeping the influence on the flavor to a minimum.

MEANS TO SOLVE THE PROBLEMS

[0008] The present inventors found that foaming of beverage can be inhibited while

suppressing generation of unpleasant taste and unpleasant smell by including hydroxy acid

esters such as tributyl citrate in the beverage, thereby completing the present invention

[0009] The method for inhibiting foaming of a beverage according to the present

invention involves the following aspects [1] to [6].

[1] A method for inhibiting foaming of beverage characterized in that a hydroxyl

acid ester is included in the beverage.

[2] The method for inhibiting foaming of beverage according to [1], wherein the

beverage is an effervescent beverage.

[3] The method for inhibiting foaming of beverage according to [1] or [2],

wherein the concentration of the hydroxyl acid ester in the beverage is adjusted to 1 ppm

or more.

[4] The method for inhibiting foaming of beverage according to any one of [1] to

[3], wherein the hydroxyl acid ester is at least one selected from the group consisting of

triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl palate, and

dibuthyl malate.

[5] The method for inhibiting foaming of beverage according to [4], wherein the

hydroxyl acid ester is tributyl citrate.

[6] The method for inhibiting foaming of beverage according to any one of [1] to

[5], wherein

the beverage is filled in a container, and

the container is a flexible container.

EFFECTS OF THE INVENTION

[0010]

According to the present invention, it is possible to suppress foaming of beverage

while suppressing generation of unpleasant taste or unpleasant smell. The present

invention makes it possible to effectively suppress spouting at the time of filling of a

container with a highly foamable beverage and particularly with an effervescent beverage.

EMBODIMENTS FOR CARRYING OUT THE INVENTION

[0011] The method for inhibiting foaming of a beverage according to the present

invention is characterized in that a hydroxy acid ester is included in the beverage. It is

possible to inhibit foaming and suppress spouting at the time of filling while suppressing

deterioration of quality such as taste by including a hydroxy acid ester. As a result, the

suitability for filling the container can be improved. It is the first finding by the present

inventors that the hydroxy acid ester exhibits a defoaming effect.

[0012]

In the method for inhibiting foaming of a beverage according to the present

invention, examples of the hydroxy acid ester included in the beverage include triethyl

citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, dibutyl malate,

amyl lactate, butyl lactate, ethyl lactate, isoamyl lactate, isobutyl lactate, isopropyl lactate,

methyl lactate, 2-methylbutyl lactate, and propyl lactate. The hydroxy acid ester

included in the beverage may be one type or two or more types. In the method for

inhibiting foaming of a beverage according to the present invention, at least one hydroxy

acid ester selected from the group consisting of triethyl citrate, tripropyl citrate, tributyl

citrate, diethyl tartrate, diethyl malate, and dibuty malate is preferably included, at least

one hydroxy acid ester selected from the group consisting of triethyl citrate, tributyl citrate,

diethyl tartrate, and dibutyl malate is more preferably included, and tributyl citrate is

particularly preferably included.

[0013]

In the method for inhibiting foaming of a beverage according to the present

invention, the concentration of the hydroxy acid ester included in the beverage is not particularly limited, as long as the concentration allows the hydroxy acid ester to exhibit defoaming effects, and may be appropriately determined taking into account the constitution of other components included in the beverage and the desired product quality such as taste. In the method for inhibiting foaming of a beverage according to the present invention, the concentration of the hydroxy acid ester included in the beverage is preferably 1.0 ppm or more, more preferably 1.0 to 10.0 ppm, and even more preferably

1.0 ppm or more and less than 5.0 ppm. In the present invention, foaming of a beverage

can be inhibited even when the concentration of the hydroxy acid ester is low. In the

case where at least two hydroxy acid esters are included, the concentration of the hydroxy

acid esters in the beverage is the sum of the concentration of each hydroxy acid ester in

the beverage.

[0014]

The beverage in which foaming is inhibited by including a hydroxy acid ester is

not particularly limited. From the viewpoint that the foaming inhibiting effect due to the

hydroxy acid ester is more effectively exhibited, the beverage is preferably a beverage

having a relatively high foaming property, and more preferably an effervescent beverage.

[00151

In the present invention and the present specification, the term "effervescent

beverage" means a beverage including carbon dioxide. The effervescent beverage in

which foaming is inhibited by including the hydroxy acid ester may be an alcoholic

beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage

having an alcohol content of less than I% by volume. Furthermore, the beverage may be

a beverage made from malt, a beverage not made from malt, a beverage prepared through

a fermentation step, or a beverage prepared without conducting a fermentation step.

[0016]

In the present invention, when the beverage in which the hydroxy acid ester is

included is an effervescent beverage, the gas volume of the beverage is not particularly

limited and may be appropriately adjusted depending on the type of the effervescent

beverage and the desired product quality. For example, as the gas volume of the effervescent beverage, the amount of carbon dioxide at 20°C is preferably 2.3 gas volume

(GV) or more, more preferably 3.0 GV or more, even more preferably 3.0 GV to 5.0 GV, even more preferably 3.0 GV to 4.4 GV, particularly preferably more than 3.0 GV and 4.4 GV or less, and most preferably 3.2 GV to 4.4 GV. In the present invention, foaming of a beverage can be inhibited even when the amount of carbon dioxide is high.

[0017] As the effervescent beverage in which the hydroxy acid ester is included in the present invention, effervescent beverages having a relatively high soluble solid content are more preferable from the viewpoint that an effect of inhibiting foaming by the hydroxy acid ester can be exhibited more significantly. The soluble solid content (Brix) of the beverage can be measured by a conventional method using a refractometer for sugar content or the like. As the effervescent beverage in which the hydroxy acid ester is included, an effervescent beverage having a soluble solid content of 0.1 to 35% is preferable, and an effervescent beverage having a soluble solid content of 0.5 to 20% is more preferable.

[0018] In the present invention, the effervescent beverage in which the hydroxy acid ester is included is more preferably a beer-like effervescent beverage having a high foaming property. In the present invention and the present specification, the term "beer-like effervescent beverage" means an effervescent beverage exhibiting a likeness to beer, and the term "likeness to beer" means taste that is reminiscent of beer in terms of flavor regardless of the product name or label thereof. Namely, the term "beer-like effervescent beverage" means an effervescent beverage having an identical or similar flavor, taste and texture to beer, as well as a thirst-quenching feeling and drinkability, regardless of the alcohol content, the presence or absence of malt and hop, and the presence or absence of fermentation.

[0019] In the present invention, specific examples of the beer-like effervescent beverage in which the hydroxy acid ester is added include: beer; low-malt beer made from malt; effervescent alcoholic beverage not made from malt; low-alcohol effervescent beverage; and non-alcohol beer. Additional examples thereof include liqueurs obtained by mixing a beverage prepared using malt as a raw material through a fermentation step with an alcohol-including distillate. The alcohol-including distillate is a solution including alcohol obtained by a distillation operation, and an alcohol for raw materials or a distilled alcoholic beverage such as spirits, whiskey, brandy, vodka, rum, tequila, gin, or distilled spirit, may be used, for example.

[0020]

When the effervescent beverage in which foaming is inhibited by adding a

hydroxy acid ester includes a bitter substance as is the case with a beer-like effervescent

beverage, examples of the bitter substance include: oxides, magnesium salts, and calcium

salts, of iso-a acids and tetraiso-a acids/p acids; naringin; quasin; quinine; momordicin;

quercitrin; theobromine; caffeine; bitter gourd; Swertia japonica tea; kudin tea; wormwood

extract; gentian extract; and kina extract. One of these bitter substances may be used

alone or at least two thereof may be used in combination.

[0021]

When the effervescent beverage in which foaming is inhibited by adding a

hydroxy acid ester includes a bitter substance, the amount of the bitter substance may be

appropriately adjusted depending on the type or flavor quality of the effervescent beverage.

For example, in the case of a beer-like effervescent beverage, the bitterness value is

preferably 8 BU or more, more preferably 8 BU to 30 BU, even more preferably 8 BU to

24 BU, and even more preferably 10 BU to 20 BU.

[0022]

An effervescent beverage including iso-a acid can be produced by using a hop or

a processed hop as a raw material. The hop includes an a acid, which is a precursor of

iso-a acid. The hop used as a raw material may be a raw hop, dried hop, or hop pellet.

Furthermore, the processed hop used as a raw material may be a hop extract obtained by

extracting a bitter component from hop. Furthermore, the processed hop may be an

isomerized hop extract or a processed hop including a component obtained by isomerizing a bitter component in a hop, such as tetrahydroisohumulone or hexahydroisohumulone.

[0023] In the present invention and the present specification, the bitterness value is an index of bitterness imparted by a group of hop-derived substances including isohumulone as the main component thereof, and the bitterness value of a beverages such as a beer-like effervescent beverage may be measured by the method described in BCOJ Beer Analysis Method, 8.15 (2004) edited by Brewers Association.

[0024] As a beer-like effervescent beverage in which foaming is inhibited by including a hydroxy acid ester, a beer-like effervescent beverage including a relatively large amount of real extract is more preferable from the viewpoint that the effects of inhibiting foaming by the hydroxy acid ester can be exhibited more significantly. The real extract of the beer-like effervescent beverage can be measured by the EBC method (edited by Brewers Association: BCOJ Beer Analysis Method, 7.2 (2004)). As the effervescent beverage including a hydroxy acid ester, a beer-like effervescent beverage having a real extract content of 0.5 to 7.0% by mass is preferable, and a beer-like effervescent beverage having a real extract content of 1.0 to 5.0% by mass is more preferable.

[0025] The beverage in which foaming is inhibited by including a hydroxy acid ester may be prepared in the same manner as a general fermented beer-like effervescent beverage or non-fermented beer-like effervescent beverage except a hydroxy acid ester is included.

[0026] A fermented beer-like effervescent beverage prepared through a fermentation process may be generally produced by conducting steps of preparation (preparation of fermentation raw material liquid), fermentation, liquor storage, and filtration.

[0027] First, as a preparation step (a step for preparing a fermentation raw material liquid), the fermentation raw material liquid is prepared from at least one fermentation raw material selected from the group consisting of cereal raw materials and carbohydrate raw materials. Specifically, a mixture including a fermentation raw material and raw water is heated to saccharify a starchy material, thereby obtaining a sugar solution, followed by boiling the resultant sugar solution, and then removing at least a part of the solid content therefrom to obtain the fermentation raw material liquid.

[0028]

First, a mixture including at least one of cereal raw materials and carbohydrate

raw materials and raw water is prepared and heated to saccharify a starchy material such

as the cereal raw material, thereby obtaining a sugar solution. As a raw material of the

sugar solution, only the cereal raw material may be used, only the carbohydrate raw

material may be used, or both thereof may be mixed to be used. Examples of the cereal

raw material include: grains such as barley, wheat and their malts; rice; corn; beans such

as soybeans; and potatoes. Although the cereal raw material- may also be used as cereal

syrup, cereal extract or the like, it is preferably used as a crushed cereal product obtained

by subjecting the cereal raw material to a crushing treatment. The crushing treatment of

cereals may be conducted by a conventional method. A crushed cereal product may be

one which has been subjected to treatment, commonly conducted before or after the

crushing treatment, such as a crushed malt product, corn starch, or corn grits. The

crushed cereal to be used is preferably a crushed malt product. The use of the crushed

malt product makes it possible to produce a fermented beer-like effervescent beverage

having a clearer likeness to beer. The crushed malt product may be any one obtained by

germinating barley, for example, Nijo barley, by a conventional method, drying the

resultant, and then crushing the resultant to a predetermined particle size. Furthermore,

as the cereal raw material, one type of the cereal raw materials may be used alone, or

plural types thereof may be used in combination. For example, a crushed malt product

may be used as the main raw material and a crushed product of rice or corn may be used

as an auxiliary raw material. Examples of the carbohydrate raw material include sugars

such as liquid sugar.

[0029]

Auxiliary materials different from the cereal raw materials and water may be

added to the mixture. Examples of the auxiliary raw materials include hop, dietary fiber,

yeast extract, fruit juice, bitter substance, colorant, herb, and flavoring. Inaddition,a

diastatic enzyme such as u-amylase, glucoamylase or pullanase, or an enzyme such as

protease, may be added, as needed.

[0030]

Saccharification treatment is conducted utilizing an enzyme derived from a cereal

raw material or the like, or an enzyme separately added. The time and temperature

during the saccharification treatment is adjusted as needed depending on the type of cereal

raw material used, percentage of cereal raw material relative to the total fermentation raw

materials, type of enzyme added, amount of the mixture, quality of the intended fermented

beer-like effervescent beverage and the like. For example, the saccharification treatment

may be conducted by a conventional method such as holding a mixture including the

cereal raw material and the like at 35°C to 70°C for 20 minutes to 90 minutes.

[0031]

A sugar solution obtained after the saccharification treatment is boiled to prepare

a broth (a boiled product of the sugar solution). It is preferable that the sugar solution be

filtered before the boiling treatment, and then the resultant filtrate be subjected to the

boiling treatment. A malt extract added with warm water may also be boiled instead of

the filtrate of the sugar solution. The boiling method and conditions thereof may be

determined as needed.

[0032]

A fermented beer-like effervescent beverage having a desired flavor may be

produced by adding a herb or the like as needed before the boiling treatment or during the

boiling treatment. For example, a flavor and aroma component, particularly a bitter

component, of a hop can be efficiently extracted by adding a hop before the boiling

treatment or during the boiling treatment to conduct the boiling treatment in the presence

of the hop. The amount of the hop to be added, addition mode thereof (for example,

addition at several times or the like), and boiling conditions may be determined as needed.

[0033] The broth obtained after the boiling treatment includes lees such as proteins

produced by precipitation. Therefore, at least a part of the solid content such as lees is

removed from the broth. Although the lees may be removed by any solid-liquid

separation treatment, the precipitate is generally removed using a tank called as a

whirlpool. The temperature of the broth at this time may be 15°C or higher, and is

generally about 500 C to 100°C. After removing the lees, the broth (filtrate) is cooled to

an appropriate fermentation temperature with a plate cooler or the like. The broth after

removing the lees becomes the fermentation raw material liquid.

[0034]

Next, as the fermentation step, yeast is inoculated into the cooled fermentation

raw material liquid to allow fermentation to proceed. The cooled fermentation raw

material liquid may be directly subjected to the fermentation step, or may be subjected to

the fermentation step after the extract concentration is adjusted to the desired level. The

yeast used for the fermentation is not particularly limited, and may be selected and used as

needed from yeasts usually used to produce liquors. Although the yeast may be a top

fermenting yeast or a bottom fermenting yeast, the bottom fermenting yeast is preferable

since it is easily applied to a large-scale brewing equipment.

[0035]

Furthermore, in the liquor storage step, the resultant fermented liquid is aged in a

liquor storage tank, stored under a low-temperature condition of about 0°C to be stabilized.

Thereafter, in the filtration step, the fermented liquid after aging is filtered to remove yeast,

insoluble proteins in this temperature range, and the like, thereby obtaining an intended

fermented beer-like effervescent beverage. The filtration treatment may be conducted by

any method as long as yeast is removed by filtration, such as diatomaceous filtration, or

filter filtration by a filter having an average pore size of about 0.4 pm to 1.0 Lm.

[0036] A non-fermented beer-like effervescent beverage produced without conducting a

fermentation step may be generally produced by a method of mixing each raw material

(blending method). For example, the non-fermented beer-like effervescent beverage may

be produced specifically by conducting: a blending step in which raw materials are mixed

to prepare a blended liquid; and a gas-introduction step in which carbon dioxide is added

to the resultant blended liquid.

[0037]

First, in the blending step, a blended liquid is prepared by mixing raw materials.

In the blending step, it is preferable to prepare a blended liquid in which all raw materials

excepting carbon dioxide are mixed. The order in which the raw materials are mixed is

not particularly limited. All of the raw materials may be added to raw water

coinstantaneously, or may be added in a sequential order, for example, by adding

remaining raw materials after dissolving previously added raw materials. In addition, for

example, a solid (such as powder or granular) raw material and alcohol may be mixed

with raw water, or a solid raw material may be dissolved in water to obtain an aqueous

solution in advance, followed by mixing the resultant aqueous solution with alcohol, and

raw water, as needed. Furthermore, heated raw materials may be added to raw water, or

the blended liquid may be heated.

[0038] Examples of the raw material include bitter substances, acidulants, sweeteners,

caramel colors, flavoring agents, ethanol (raw alcohol), emulsifiers, polysaccharides,

water-soluble dietary fibers, proteins and decomposition products thereof.

As the bitter substances, those mentioned above may be used.

[0039]

Examples of the sweeteners include sucrose, glucose, fructose, isomerized liquid

sugar, and high-sweetness sweeteners, but the sweeteners are not limited thereto. Only

one of the sweeteners may be used, or at least two thereof may be used in combination.

Examples of the high-sweetness sweeteners include aspartame, sucralose, acesulfane

potassium, neotame, stevia, and enzyme-treated stevia.

[0040]

Examples of the acidulants include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid.

Examples of the flavoring agents include beer extract, beer flavoring, and hop

flavoring.

[0041]

Examples of the emulsifiers include polyglycerin fatty acid ester, glycerin fatty

acid ester, sucrose fatty acid ester, polypropylene glycol fatty acid ester, sorbitan fatty acid

ester, and polysorbate.

[0042]

Examples of the polysaccharides include starch and dextrin. Dextrin is a

carbohydrate obtained by hydrolyzing starch and is larger than oligosaccharide

(carbohydrate obtained by polymerizing about 3 to 10 monosaccharides).

[0043]

The term "water-soluble dietary fiber" means carbohydrate that is soluble in

water and is not or difficult to be digested by human digestive enzymes. Examples of the

water-soluble dietary fiber include soy dietary fiber (soluble soy polysaccharide),

polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition

product, pectin, and gum arabic.

[0044]

When an insoluble substance is generated in the blended liquid prepared in the

blending step, it is preferable to perform a treatment for removing the insoluble substance

by subjecting the blended liquid to filtration or the like before the gas-introduction step.

The step for removing the insoluble substance is not particularly limited, and may be

performed by a method usually used in the art, such as a filtration method or a

centrifugation method. In the present invention, the insoluble substance is preferably

removed by filtration, and more preferably removed by diatomaceous earth filtration.

[0045]

Next, in the gas-introduction step, carbon dioxide is added to the blended liquid

obtained in the blending step. As a result, a non-fermented beer-like effervescent beverage is obtained. By adding carbonic acid, the same refreshing feeling as beer is impaired. The carbon dioxide may be added by a conventional method. For example, the blended liquid obtained in the blending step and carbonated water may be mixed, or carbon dioxide may be directly added to the blended liquid obtained in the blending step to dissolve carbon dioxide therein.

[0046]

After adding carbon dioxide, the resultant non-fermented beer-like effervescent

beverage may be further subjected to a treatment for removing an insoluble substance,

such as filtration. The step for removing an insoluble substance is not particularly

limited, and can be performed by a method usually used in the art.

[0047]

As a beverage in which foaming is inhibited by including a hydroxy acid ester, a

beverage packed in a container is preferable, an effervescent beverage packed in a

container is more preferable, and a beer-like effervescent beverage packed in a container is

further preferable. The container to be filled with the beer-like effervescent beverage is

not particularly limited. Specific examples thereof include glass bottles, cans, and

flexible containers. Examples of the flexible containers include a container formed by

molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH

(ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible

container may be made of a single-layer resin or may be made of a multi-layered resin.

[0048]

When the beverage in which foaming is inhibited by including a hydroxy acid

ester is a beer-like effervescent beverage packed in a container, the shape of the container

filled with the beverage is not particularly limited, as long as the maximum cross-sectional

diameter (diameter of a circle having an area equal to the maximum cross-sectional area

among cross-section surfaces inside the container, the cross-section surfaces being parallel

to the bottom surface of the container) is 90 mm or less; the height from the bottom to the

opening section of the container is 300 mm or less; and the capacity for the beverage to be

filled is 200 mL to 2 L. As the container, a container in which the inner diameter of the opening section when filled with the beverage is 20 to 40 mm is preferable, a container in which the inner diameter of the opening section when filled with the beverage is 20 to 40 mm and the ratio of the volume at an empty region to the volume of the filling beverage

([volume of empty portion] / [volume of beverage]) is 0.045 to 0.055 is more preferable.

A container having such a shape tends to cause spouting when the container is filled with

the beverage from the upper opening section. Even when such a container is filled with a

highly foamable beer-like effervescent beverage, foaming is effectively inhibited to

prevent spouting while suppressing the influence on quality such as taste by including a

hydroxy acid ester.

Examples

[0049]

Although the present invention will be explained with reference to examples and

reference examples, the present invention is not limited to the following examples and the

like.

[0050] <Evaluation of foaming at the time of filling>

In the following experiments, foaming at the time of filling with a beverage was

evaluated by the following method unless otherwise specified. For the evaluation, the

presence or absence of spouting generated from an opening section of a PET bottle when

the PET bottle having a capacity of 500 mL was filled was used as an index.

The PET bottle was filled with a beverage from an opening section thereof using

a filler for filling the PET bottle to investigate whether or not spouting occurred from the

opening section. The filling conditions were 750 bpm, equivalent to 120 valves, and a

filling nozzle with one hole was used. The liquid temperature of the beverage at the time

of filling was 6°C. When no spouting occurred, the beverage was evaluated that foaming

was inhibited at the time of filling, whilst when spouting occurred, the beverage was

evaluated that foaming was not inhibited at the time of filling.

[0051]

[Example 1]

Tributyl citrate (TBC) was included in a non-alcohol beer, and its effect on

foaming at the time of filling of a container therewith was investigated.

[0052]

First, 25 g of dextrin, 10 g of fructose-dextrose liquid sugar, 0.3 g of caramel, and

0.7 g of phosphoric acid were mixed in 1 L of water, and an isomerized hop extract was

added to the resultant mixture liquid to make the bitterness value of the beverage be 17

BU, followed by adjusting the amount of carbon dioxide to 3.8 GV to prepare a

non-fermented beer-like effervescent beverage free from alcohol and having a soluble

solid content of 3.66%. TBC was added to the resultant effervescent beverage such that

the content thereof was 0 ppm, 0.01 ppm, 0.1 ppm, 0.5 ppm, 1.0 ppm, 5.0 ppm, or 10.0

ppm, followed by filling a PET bottle therewith to investigate the presence or absence of

spouting.

[0053]

As a control, an isomerized hop extract was added to water such that the final

bitterness value was 17 BU, followed by adjusting the amount of carbon dioxide to 3.8

GV to prepare an effervescent beverage (having a soluble solid content of 0%). Then,

the presence or absence of spouting was investigated in the samemanner.

[0054]

Table 1

Test group 1 2 3 4 5 6 7 8

Concentration

of TBC 0 0 0.01 0.10 0.50 1.0 5.0 10.0

[ppm]

Soluble solid 0 3.66 3.66 3.66 3.66 3.66 3.66 3.66 content [%]

Presence or Absence Presence Presence Presence Presence Absence Absence Absence absence of spouting

[0055] Although the effervescent beverage of Test group 1 in which the soluble solid

content was 0% did not cause spouting, the effervescent beverage of Test group 2 in which

the soluble solid content was 3.66% caused spouting. The spouting observed in Test

group 2 was not observed in the effervescent beverages of the test groups in which 1.0

ppm or more of TBC was included. In addition, no unpleasant smell or unpleasant taste

was felt in the effervescent beverages of all test groups. From these results, it was

confirmed that TBC contributed to suppression of spouting by inhibiting foaming at the

time of filling with an effervescent beverage, especially a non-fermented beer-like

effervescent beverage having a high foaming property, without deteriorating the quality of

taste and odor.

[0056]

[Example 2]

TBC was included in the beer to investigate effects on foaming at the time of

filling of a container therewith.

[0057]

40 kg of crushed malt and 100 L of warm water were put into a preparation tank,

and protein rest and saccharification were carried out at 50°C to 76°C. The saccharified

liquid was filtered with a lauter, which was a filtration tank, followed by transferring the

resultant to a boiling kettle, and then adding a hop extract thereto such that the bitterness

value of the beverage was 20 BU. The volume of the liquid was adjusted to 160 L, and

the liquid was boiled for 60 minutes. After boiling, warm water was added to the

resultant in an amount equal to the amount of evaporated water. After hot trub was

removed in a whirlpool tank, the resultant was cooled to 8°C with a plate cooler, thereby

obtaining 170 L of cool wort. This cool wort was inoculated with yeast to allow

fermentation to proceed at around 10°C for 7 days. After fermentation, yeast was

removed, and then the resultant was transferred to another tank to allow aging to proceed

for7days. After aging, the resultant was cooled to around -1°C and stabilized for 14 days. Then, degassed water was added to dilute the resultant, followed by filtering the resultant through diatomaceous earth, and then adjusting carbon dioxide such that that the gas volume of the beverage was 3.8 GV, thereby obtaining a clear fermented beer-like effervescent beverage having 4.02% of real extract.

[0058]

TBC was included in the resultant effervescent beverage such that the content

thereof was 0 ppm, 0.01 ppm, 0.1 ppm, 0.5 ppm, 1.0 ppm, 5.0 ppm, or 10.0 ppm, and then

aPET bottle was filled therewith to investigate the presence or absence of spouting.

[0059] Table 2

Test group 9 10 11 12 13 14 15

Concentration 0 0.01 0.10 0.50 1.0 5.0 10.0 of TBC [ppm]

Real extract [%] 4.02 4.02 4.02 4.02 4.02 4.02 4.02

Presence or Slight absence of Presence Presence Presence Absence Absence Absence presence spouting

[0060] The effervescent beverage of Test group 9 in which TBC was not included caused

spouting. The spouting observed in Test group 9 was not observed in the effervescent

beverages in the test groups in which 1.0 ppm or more of TBC was included. In addition,

no unpleasant smell or unpleasant taste was felt in the effervescent beverages of all test

groups. From these results, it was confirmed that TBC contributed to suppression of

spouting by inhibiting foaming at the time of filling with an effervescent beverage,

especially a fermented beer-like effervescent beverage having a high foaming property,

without deteriorating the quality of taste and odor.

Claims

1. A method for inhibiting foaming of a beverage, characterized in that a hydroxy

acid ester is included in the beverage.

2. The method for inhibiting foaming of a beverage according to claim 1, wherein

the beverage is an effervescent beverage.

3. The method for inhibiting foaming of a beverage according to claim I or 2,

wherein a concentration of the hydroxy acid ester in the beverage is adjusted to 1 ppm or

more.

4. The method for inhibiting foaming of a beverage according to any one of claims

1 to 3, wherein the hydroxyl acid ester is at least one selected from the group consisting of

triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl palate, and dibutyl

malate.

5. The method for inhibiting foaming of a beverage according to claim 4, wherein

the hydroxy acid ester is tributyl citrate.

6. The method for inhibiting foaming of a beverage according to any one of claims

I to 5, wherein

the beverage is filled in a container, and

the container is a flexible container.