JP2007181427A - Foaming agent and/or foaming stabilizer for drink, and foamed drink containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming agent and/or foaming stabilizer for drinks for improving foaming properties of drink in which carbon dioxide is poured and foaming stability (retaining time) after foaming, regardless of alcoholic drink or nonalcoholic drink, and capable of producing fine homogeneous foam. <P>SOLUTION: The foaming agent and/or foaming stabilizer for drinks are (is) made from at least one kind selected from the group consisting of soybean polysaccharides, Arabian gum, gellant gum, xanthan gum and Cyamoposis Gum. As a result of this, fine homogeneous foam can be produced. Furthermore, it is possible to form fine foam with excellent appearance like beer when pouring into a glass by including the foaming agent and/or foaming stabilizer in drink in which carbon dioxide is poured and to make foam retentivity excellent. It is possible to remarkably improve smooth taste in the throat and refreshing feeling. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a beverage foaming agent and / or foam stabilizer excellent in foaming properties and foam retention properties, and a sparkling beverage containing the same.

  As sparkling beverages, in addition to alcoholic beverages typified by beer, a wide variety of non-alcoholic beverages such as cider, cola, and ginger ale have been on the market for a long time. In recent years, for example, carbonated beverages have been developed in the area of low-alcohol alcohol drinks and soft drinks with the diversification of consumer preferences or with the aim of expanding the market.

  Beer, which is representative of alcoholic beverages, is an alcoholic beverage produced by fermentation from a raw material containing 50% or more malt under the liquor tax law, and miscellaneous sake with a smaller amount of malt or wheat in the raw material is happoshu. It is classified as. In addition, recently, alcoholic beverages called so-called “third beers”, shochu and liqueurs, which are made from cereals other than wheat, corn, soybeans, peas, etc., without using malt or wheat, are used. Alcohols blended with carbonated beverages are on the market.

These low malt or non-malt happoshu and alcohols injected with carbon dioxide are generally inferior in foaming and foam stability even if they are effervescent, and are good immediately after pouring into a glass. Even if bubbles are generated, they disappear in a short time. Therefore, it has been difficult to impart fine and durable foam such as beer to these alcohols. Beer foam is not only a visual sensory effect but also has a substantial effect such as blocking the air and suppressing the increase in bitterness associated with oxidative degradation, so it is also good for alcoholic beverages other than beer Foaming ability and stable foam retention are required.
The same applies to non-alcoholic beverages into which carbon dioxide gas has been introduced, and bubbles generated immediately after opening or opening of the container are volatilized as carbon dioxide gas without being retained.

Therefore, as an attempt to deal with the problems of foaming properties and foam retention in such sparkling beverages, for example, a combination of saponin and oligosaccharide (or further polysaccharides) is added to an alcoholic beverage (Patent Document 1). ), A foaming agent such as saponin, glycerin fatty acid ester, or propylene glycol fatty acid ester, and a foam retaining agent such as agar, gelatin, xanthan gum, carrageenan, pectin, tamarind gum, gellan gum, locust bean gum, etc. (Patent Document 2) ), Pectin (patent document 3), a combination of isohumulone extract and foaming protein (patent document 4) and the like have been reported.
Moreover, as a non-alcoholic drink, the highly foaming soft drink containing a saponin extract with a carbon dioxide gas is known (patent document 5).

However, these techniques are still unsatisfactory when compared with the foaming / foam retention mode in beer, and further improvements are required.
JP-A-5-38275 JP 11-299473 A Japanese Patent No. 3629035 JP-T 8-5024641 JP-A-62-33859

  This invention is made | formed in view of such a situation, The problem which it is going to solve the foaming property in the drink which infused the carbon dioxide gas regardless of alcoholic beverage or non-alcoholic beverage, and foam after foaming An object of the present invention is to provide a foaming agent for beverages and / or a foam stabilizer capable of improving stability (holding time) and generating fine, uniform foam.

  As a result of intensive studies to solve the above problems, the present inventors have found that specific sugar derivatives alone or in combination of two or more are effective in improving foamability and foam stability, The present invention has been completed.

That is, the present invention has the following features.
(1) A beverage foaming agent and / or foam stabilizer composed of at least one selected from the group consisting of soybean polysaccharide, gum arabic, gellan gum, xanthan gum and guar gum.
(2) A foaming agent for beverages and / or a foam stabilizer composed of methylcellulose having a viscosity of 1 to 100 mPa · s and / or hydroxypropylmethylcellulose having a viscosity of 1,000 to 10,000 mPa · s.
(3) A beverage foaming agent and / or foam stabilizer comprising saponin and guar gum or gellan gum, wherein saponin is blended in the same amount or more than guar gum or gellan gum.
(4) Consists of saponin (A) and guar gum (B), wherein the blending ratio of (A) and (B) is 10: 1 to 1: 1 by mass ratio (A: B) (3) The foaming agent for beverages and / or the foam stabilizer according to (3).
(5) Consists of saponin (A) and gellan gum (C), wherein the blending ratio of (A) and (C) is 100: 1 to 1: 1 by mass ratio (A: C) (3) The foaming agent for beverages and / or the foam stabilizer according to (3).
(6) A beverage foaming agent and / or a foam stabilizer, which is composed of saponin and soybean polysaccharide or gum arabic, and contains less saponin than soybean polysaccharide or gum arabic.
(7) It is composed of saponin (A) and soybean polysaccharide (D), and the mixing ratio of (A) and (D) is 1:10 to 1: 200 in mass ratio (A: D). The foaming agent for beverages and / or foam stabilizer according to (6) above.
(8) It is composed of saponin (A) and gum arabic (E), and the mixing ratio of (A) and (E) is 1:10 to 1: 200 by mass ratio (A: E). The foaming agent and / or foam stabilizer for beverages according to (6) above.
(9) It is composed of saponin (A) and xanthan gum (F), and the mixing ratio of (A) and (F) is 1: 1 to 1:10 by mass ratio (A: F), and A foaming agent for beverages and / or a foam stabilizer, wherein the total amount of (A) and (F) is 0.01 to 0.1% by mass relative to the total mass of the beverage.
(10) The beverage foaming agent and / or foam stabilizer according to any one of (1) to (9), wherein the beverage is an alcoholic beverage.
(11) The beverage foaming agent and / or foam stabilizer according to any one of (1) to (9), wherein the beverage is a non-alcoholic beverage.
(12) The beverage foaming agent and / or foam stabilizer according to any one of (1) to (9), wherein the beverage is a malt-containing beverage.
(13) A sparkling beverage containing the beverage foaming agent and / or foam stabilizer according to any one of (1) to (12) above.
(14) The methyl cellulose is contained as a foaming agent for beverages and / or a foam stabilizer, and the content is 0.005 to 1.0% by mass with respect to the total mass of the sparkling beverage. Sparkling beverage.
(15) The above (13), containing hydroxypropylmethylcellulose as a foaming agent and / or foam stabilizer for beverages, the content of which is 0.005 to 1.0% by mass relative to the total mass of the sparkling beverage The sparkling beverage described.

  According to the beverage foaming agent and / or foam stabilizer of the present invention, foaming properties and foam stability after foaming are improved, and fine, homogeneous and high-quality foam can be generated. Further, according to the sparkling beverage of the present invention, it contains the above-mentioned foaming agent for beverage and / or foam stabilizer, so it is possible to form a beer-like foam with a fine texture and good appearance when poured into a glass or the like. In addition, the foam retainability is also improved. Moreover, at the time of a drink, a throat, a refreshing taste, a refreshing feeling, etc. can be improved significantly. Furthermore, by blending the foaming agent for beverages and / or the foam stabilizer of the present invention into a soft drink, it is possible to stably hold fine foam with good texture when the beverage is poured into a glass or the like. Therefore, since it becomes possible to give a fresh appearance with a refreshing feeling, the degree of appeal to consumers is high and useful.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments thereof.
First, the beverage foaming agent and / or foam stabilizer of the present invention (hereinafter simply referred to as “foam stabilizer”) will be described.
The foam stabilizer of the present invention is composed of specific sugar derivatives alone or in combination, and is specifically as shown in the following (1) to (3).
(1) At least one selected from the group consisting of soybean polysaccharide, gum arabic, gellan gum, xanthan gum and guar gum.
(2) Methyl cellulose having a viscosity of 1 to 100 mPa · s and / or hydroxypropyl methylcellulose having a viscosity of 1,000 to 10,000 mPa · s.
(3) Combination of saponin and specific sugar derivative
(3) -1 Consists of saponin and guar gum or gellan gum, wherein saponin is blended in the same amount as guar gum or gellan gum, or more.
(3) -2 It is composed of saponin and soy polysaccharide or gum arabic, and contains less saponin than soy polysaccharide or gum arabic.
(3) -3 It is composed of saponin and xanthan gum, and the mixing ratio of saponin (A) and xanthan gum (F) is 1: 1 to 1:10 by mass ratio (A: F), and (A ) And (F) in a total amount of 0.01 to 0.1% by mass relative to the total mass of the beverage.

The soy polysaccharide is not particularly limited as long as it is a polysaccharide extracted from soybeans. For example, water-soluble hemicellulose is suitable. The soybean polysaccharide can be commercially obtained, for example, as SM-700, SM-900, SM-1200 (all are trade names, manufactured by San-Ei Gen FFI Co., Ltd.).
The gum arabic is not particularly limited as long as it is a polysaccharide obtained from a branch of a leguminous plant (Acacia senegal) or a plant belonging to the same genus. For example, gum arabic SD, super gum EM-2 (both products) Name, Saneigen FFI Co., Ltd.) and the like.
Gellan gum is not particularly limited as long as it is a polysaccharide produced by Gram-negative bacteria (Pseudomonas elodea) outside the cell body. For example, glycerin group and acetyl group are bound to 1,3-linked glucose residues. Native type gellan gum having Native gellan gum can be commercially obtained, for example, as Kelcogel LT-100 (trade name, manufactured by San-Ei Gen FFI Co., Ltd.).
The xanthan gum is not particularly limited as long as it is a polysaccharide that is fermented with carbohydrates using Xanthomonas spp. And accumulated outside the cell body. For example, Sanace (trade name, manufactured by San-Ei Gen FFI Co., Ltd.) Etc. can be obtained commercially.
Guar gum is not particularly limited as long as it is a polysaccharide obtained by pulverizing and extracting leguminous seeds such as Guar. For example, Bistop D-20 (trade name, San-Eigen F.F. Etc.) and can be obtained commercially.

The methyl cellulose is not particularly limited as long as it has a viscosity of 1 to 100 mPa · s (preferably 1 to 50 mPa · s, more preferably 1 to 30 mPa · s). For example, SM-15 (commodity) Name, manufactured by Shin-Etsu Chemical Co., Ltd.), Klucel Nutra LF (trade name, manufactured by Hercules Incorporated) and the like.
Hydroxypropylmethylcellulose is particularly suitable if it has a viscosity of 1,000 to 10,000 mPa · s (preferably 1,500 to 8,000 mPa · s, more preferably 2,000 to 7,000 mPa · s). For example, 60SH-4000 (trade name, manufactured by Shin-Etsu Chemical Co., Ltd.), Aera Whip 630 (trade name, manufactured by Hercules Incorporated) and the like can be commercially obtained. In the present specification, the viscosity means a value measured with a BL type viscometer in a 2% by mass aqueous solution at 20 ° C., 60 rpm, and 60 sec.

  The saponin is not particularly limited as long as it is a glycoside in which a sugar is bound to triterpene or steroid, but for example, quillaja saponin extracted from the bark of Quillaja saponaria MOLINA is preferable. Kirayasaponin is commercially available, for example, as Kirayanin C-100 (trade name, manufactured by Maruzen Pharmaceutical Co., Ltd.).

Among the above sugar derivatives, when used alone, soybean polysaccharide, gum arabic, gellan gum, guar gum, xanthan gum, methylcellulose having a viscosity of 1 to 100 mPa · s (hereinafter sometimes referred to as “low viscosity MC”), viscosity 1 1,000 to 10,000 mPa · s of hydroxypropyl methylcellulose (hereinafter sometimes referred to as “high viscosity HPMC”) is preferably used.
Moreover, when using together with saponin, it is preferable to use 1 type, or 2 or more types chosen from soybean polysaccharide, gum arabic, gellan gum, guar gum, and xanthan gum.
Thereby, especially the foamability of the drink which melt | dissolved the carbon dioxide gas and the foam stability after foaming can improve further, and a fine and uniform foam can be generated.
In particular, when the foam stabilizer is composed of saponin and guar gum or gellan gum, the amount of saponin is the same as or greater than that of guar gum or gellan gum. is required.
When the foam stabilizer is composed of saponin (A) and guar gum (B), the blending ratio is a mass ratio (A: B), preferably 10: 1 to 1: 1, more preferably 5: 1. ~ 1: 1.
Moreover, when a foam stabilizer is comprised from saponin (A) and gellan gum (C), the mixture ratio is a mass ratio (A: C), Preferably it is 100: 1 to 1: 1, More preferably, it is 20 : 1-1: 1.
On the other hand, when it is composed of saponin and soybean polysaccharide or gum arabic, it is necessary that the blending amount of saponin is smaller than the blending amount of soybean polysaccharide or gum arabic.
In the case where the foam stabilizer is composed of saponin (A) and soybean polysaccharide (D), the blending ratio is mass ratio (A: D), preferably (A: D) 1:10 to 1: 200. More preferably, it is 1: 20-1: 100.
Further, when the foam stabilizer is composed of saponin (A) and gum arabic (E), the blending ratio is preferably 1:10 to 1: 200, more preferably 1 in mass ratio (A: E). : 20 to 1: 100.
Further, when the foam stabilizer is composed of saponin and xanthan gum, the amount of saponin (A) should be the same as or less than the amount of xanthan gum (F). is there. In this case, the blending ratio of saponin (A) and xanthan gum (F) is 1: 1 to 1:10 by mass ratio (A: F), but preferably 1: 1 to 1: 5. .
By setting it as such a mixture ratio, it is more excellent in foaming property and foam retention property, and can produce the fine foam with fine texture.

  As conventionally done, when saponin is added to a sparkling beverage alone, foam is not uniform and rough, so-called “crab foam” is generated, whereas saponin is combined with the above-mentioned specific sugar derivative This makes it possible to generate high-quality foam that is homogeneous and fine without causing crab bubbles.

Next, the sparkling beverage of the present invention will be described.
The sparkling beverage of the present invention is characterized by containing the above-mentioned foam stabilizer. This makes it possible to form fine, high-quality foam like beer, and a sparkling beverage excellent in taste such as a refreshing mouthfeel, a throat, and a refreshing sensation when drinking.

The sparkling beverage is not particularly limited as long as it contains carbon dioxide gas, and may be an alcoholic beverage or a non-alcoholic beverage, and is obtained by fermenting malt from the aspect of production raw materials. Examples include malt-containing beverages such as beverages (malt fermented beverages). The carbon dioxide gas may be generated by fermentation or artificially injected.
Examples of alcoholic beverages include beer, sparkling liquor, beer-flavored beverages that do not use malt as a raw material (so-called third beer), sparkling wine, and blends of shochu or liqueur with carbonated beverages. Happoshu and beer-flavored beverages are preferred.
Examples of non-alcoholic beverages include effervescent beverages containing carbon dioxide, nitrogen gas, laughing gas (nitrous oxide), etc., for example, carbonated water, cola, cider, cola-style beverages, foam Carbonated drinks such as natural fruit juice drinks, and effervescent soft drinks. Among them, it is suitable for cola and cola-style beverages.
Examples of malt-containing beverages include alcoholic beverages such as beer and sparkling liquor, and non-alcoholic beverages such as Hoppy (trade name, manufactured by Hoppy Beverage Co., Ltd.).

The blending amount of the foam stabilizer is not uniform depending on the type or combination of the foam stabilizers, but is generally preferably in the range of 0.0001 to 1.0 mass% with respect to the total mass of the sparkling beverage.
The blending amount for each foam stabilizer is as follows.
The blending amount of the foam stabilizer composed of soybean polysaccharide is usually 0.005 to 1.0% by mass, preferably 0.01 to 1.0% by mass, more preferably based on the total mass of the sparkling beverage. It is 0.05-1.0 mass%. If the blending amount is less than 0.005% by mass, the above effects tend to be insufficient. On the other hand, if it exceeds 1.0% by mass, it is difficult to obtain an effect commensurate with the blending amount, which tends to be economically disadvantageous. .
The amount of the foam stabilizer composed of gum arabic is usually 0.005 to 1.5% by mass, preferably 0.01 to 1.0% by mass, more preferably 0, based on the total mass of the sparkling beverage. 0.05 to 1.0 mass%. If the blending amount is less than 0.005% by mass, the above effect tends to be insufficient. On the other hand, if it exceeds 1.5% by mass, it is difficult to obtain an effect commensurate with the blending amount and tends to be economically disadvantageous. is there.
The blending amount of the foam stabilizer composed of gellan gum is usually 0.0005 to 0.05% by mass, preferably 0.001 to 0.03% by mass, and more preferably 0.005% by mass with respect to the total mass of the sparkling beverage. 0025 to 0.01% by mass. If the blending amount is less than 0.0005% by mass, the above effects tend to be difficult to obtain. On the other hand, if the blending amount exceeds 0.05% by mass, the viscosity becomes too high and tends to be unsuitable as a beverage.
The compounding quantity of the foam stabilizer comprised from a xanthan gum is 0.001-0.05 mass% normally with respect to the total mass of a sparkling beverage, Preferably it is 0.005-0.05 mass%, More preferably, it is 0.00. 01-0.05 mass%. If the blending amount is less than 0.001% by mass, the above effect tends to be insufficient. On the other hand, if it exceeds 0.05% by mass, the viscosity tends to be too high to be suitable as a beverage.
The compounding quantity of the foam stabilizer comprised from guar gum is 0.0005-0.05 mass% normally with respect to the total mass of an effervescent drink, More preferably, it is 0.005-0.02 mass%. When the amount is less than 0.0005% by mass, the above effect tends to be insufficient. On the other hand, when the amount exceeds 0.05% by mass, the viscosity becomes too high and tends to be unsuitable for beverages.

The amount of the foam stabilizer composed of saponin and guar gum is usually 0.001 to 0.5% by mass, preferably 0.005 to 0.3% by mass, based on the total mass of the sparkling beverage. Preferably it is 0.01-0.1 mass%. When the amount is less than 0.001% by mass, the above effect tends to be insufficient, and when it exceeds 0.5% by mass, the bitterness tends to be strong.
The blending amount of the foam stabilizer composed of saponin and gellan gum is usually 0.001 to 0.2% by mass, preferably 0.005 to 0.15% by mass, based on the total mass of the sparkling beverage. More preferably, it is 0.01-0.1 mass%. If the blending amount is less than 0.001% by mass, the above effect tends to be insufficient. On the other hand, if it exceeds 0.2% by mass, the bitterness peculiar to saponin tends to increase when the saponin content is high. When the amount of gellan gum added is large, the viscosity tends to increase.
The amount of the foam stabilizer composed of saponin and soybean polysaccharide is usually 0.005 to 3.0% by mass, preferably 0.01 to 2.0% by mass, based on the total mass of the sparkling beverage. More preferably, it is 0.03-1.5 mass%. When the amount is less than 0.005% by mass, the above effect tends to be insufficient. On the other hand, when the amount exceeds 3.0% by mass, the bitterness peculiar to saponin tends to increase when the content of saponin is large. There is also a tendency to become heavy over the throat.
The amount of the foam stabilizer composed of saponin and gum arabic is usually 0.001 to 2.0% by mass, preferably 0.01 to 1.5% by mass, based on the total mass of the sparkling beverage, More preferably, it is 0.05-1.2 mass%. If the amount is less than 0.001% by mass, the above effect tends to be insufficient. On the other hand, if the amount exceeds 2.0% by mass, the saponin's unique bitterness tends to increase. The throat tends to be heavy.
The amount of the foam stabilizer composed of saponin and xanthan gum is usually 0.01 to 0.1% by mass, preferably 0.015 to 0.07% by mass, based on the total mass of the sparkling beverage. Preferably it is 0.02-0.05 mass%. If the blending amount is less than 0.01% by mass, the above effect is insufficient. On the other hand, if the blending amount exceeds 0.1% by mass, the bitterness peculiar to saponin is strong and the throat is heavy.

The amount of the foam stabilizer composed of low-viscosity MC is usually 0.005 to 1.0% by mass, preferably 0.05 to 0.8% by mass, more preferably based on the total mass of the sparkling beverage. It is 0.1-0.6 mass%. If the blending amount is less than 0.005% by mass, the above effect tends to be insufficient. On the other hand, if it exceeds 1.0% by mass, the viscosity becomes too high and tends to be unsuitable for beverages.
The blending amount of the foam stabilizer composed of the high viscosity HPMC is usually 0.005 to 1.0% by mass, preferably 0.001 to 0.4% by mass, more preferably based on the total mass of the sparkling beverage. 0.01 to 0.3% by mass. If the blending amount is less than 0.005% by mass, the above effect tends to be insufficient. On the other hand, if it exceeds 1.0% by mass, the viscosity becomes too high and tends to be unsuitable for beverages.

  In addition, the addition time of the foam stabilizer is not particularly limited, and in the case of an alcoholic beverage, for example, in the alcoholic beverage manufacturing process of charging, fermentation, storage, filtration, packaging, after the fermentation process, before the filtration process, Or it is preferable to add before packaging. On the other hand, in the case of a non-alcoholic beverage, for example, it is preferably added before or after the carbon dioxide injection step or before packaging in the production process of the non-alcoholic beverage. Further, when adding the foam stabilizer, it may be added as it is, but it is preferable to add the foam stabilizer in the form of an aqueous solution.

  EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example and a comparative example, this invention is not limited to a following example at all. The compounds used in Examples and the like are as follows.

Soybean polysaccharide (water-soluble hemicellulose): SM-700 (trade name, manufactured by San-Ei Gen FFI Co., Ltd.)
Gum Arabic: Gum Arabic SD (trade name, manufactured by San-Ei Gen FFI Co., Ltd.)
NGG (Native-type gellan gum): Kelcogel LT-100 (trade name, manufactured by San-Ei Gen FFI Co., Ltd.)
Xanthan gum: SAN ACE [trademark] (manufactured by Saneigen FFI Co., Ltd.)
Guar gum: Bistop [trademark] D-20 (trade name, manufactured by San-Ei Gen FFI Co., Ltd.)
Kirayasaponin: Kirayanin C-100 (trade name, manufactured by Maruzen Pharmaceutical Co., Ltd.)
Gluten degradation product: High Former 77 (trade name, manufactured by Quest International Co., Ltd.)
Milk protein: Morinaga Peptide W-800 (trade name, manufactured by Morinaga Milk Industry Co., Ltd.)
Alginic acid PG (Propylene glycol alginate): Powdered FM base (trade name, manufactured by San-Ei Gen FFI Co., Ltd.)
Lambda carrageenan: Carrageenin CSL-2 (trade name, manufactured by Saneigen FFI Co., Ltd.)
Iota Carrageenan: Carrageenin CSI-1 (trade name, manufactured by Saneigen FFI Co., Ltd.)
Copper carrageenan: Carrageenin CSK-1 (trade name, manufactured by Saneigen FFI Co., Ltd.)
Locust bean gum: Bistop [trademark] D-171 (trade name, manufactured by San-Ei Gen FFI Co., Ltd.)
Tamarind seed gum: Bistop [trademark] D-2032 (trade name, manufactured by San-Ei Gen FFI Co., Ltd.)

Low viscosity MC: methylcellulose SM-15 (trade name, manufactured by Shin-Etsu Chemical Co., Ltd.), viscosity of 2% by weight aqueous solution; about 15 mPa · s
Low viscosity HPC: Hydroxypropylcellulose Klucel EF (trade name, manufactured by Hercules Incorporated), viscosity of 2% by weight aqueous solution; about 5 mPa · s
Low viscosity HPMC: Hydroxypropyl methylcellulose 60SH-15 (trade name, manufactured by Shin-Etsu Chemical Co., Ltd.), viscosity of 2% by weight aqueous solution; about 15 mPa · s
Medium viscosity MC: Methylcellulose SM-400 (trade name, manufactured by Shin-Etsu Chemical Co., Ltd.), viscosity of 2% by mass aqueous solution; about 400 mPa · s
Medium viscosity HPC: Hydroxypropylcellulose Klucel GF (trade name, manufactured by Hercules Incorporated), viscosity of 2% by weight aqueous solution; about 300 mPa · s
High viscosity HPMC: Hydroxypropyl methylcellulose 60SH-4000 (trade name, manufactured by Shin-Etsu Chemical Co., Ltd.), viscosity of 2% by weight aqueous solution; about 4,000 mPa · s

(Manufacture of alcohol foam beverages containing foam stabilizers)
Example 1
Soy polysaccharides were added to ion-exchanged water with stirring, and stirred and dissolved at 80 ° C. for 10 minutes to prepare a 10 w / w% foam stabilizer aqueous solution. Subsequently, 0.5 g of the above foam stabilizer aqueous solution and 9.5 g of ion-exchanged water are added to 90 g of sparkling liquor (trade name: Hokkaido freshly squeezed, manufactured by Sapporo Beer Co., Ltd.), and the content of the foam stabilizer is 0.05. A mass% alcohol foamed beverage was obtained.

Examples 2-4
A foam stabilizer aqueous solution was prepared in the same manner as in Example 1, and then the obtained foam stabilizer aqueous solution and, if necessary, ion-exchanged water were added to the sparkling liquor, and the foam stabilizer was added at the ratio shown in Table 1. The alcohol sparkling beverage containing was obtained.

Examples 5 to 22; Comparative Examples 1 to 3
A foam stabilizer solution having a predetermined concentration was prepared in the same manner as in Example 1 except that the foam stabilizer described in Table 1 was used instead of the soybean polysaccharide of Example 1, and then the obtained foam stabilizer was obtained. Aqueous agent aqueous solution and, if necessary, ion-exchanged water were added to the sparkling liquor to obtain an alcohol sparkling beverage containing a foam stabilizer at the ratio shown in Table 1.

Comparative Example 4
10 g of ion-exchanged water was added to 90 g of sparkling liquor to obtain an alcohol sparkling beverage.

Comparative Examples 5-12
An additive aqueous solution having a predetermined concentration was prepared in the same manner as in Example 1 except that the additives listed in Table 2 were used instead of the soybean polysaccharide of Example 1, and then the obtained additive aqueous solution and If necessary, ion-exchanged water was added to the sparkling liquor to obtain an alcohol sparkling beverage containing additives at the ratio shown in Table 2.

Foaming and foam stability test Each alcohol foamed beverage obtained in Examples 1 to 22 and Comparative Examples 1 to 12 was poured into a 200 mL beaker at a constant speed and from a certain height. Marked. Further, the amount of foaming was visually observed and evaluated according to the criteria described in Table 3.

  Subsequently, the position of the foam after 5 minutes was marked, the content was removed, ion-exchanged water was poured to the marked position, and the amount of ion-exchanged water injected was measured with a graduated cylinder. Further, the foam retention after 5 minutes was observed visually and evaluated according to the criteria described in Table 3. In addition, when it did not foam for 5 minutes, the time when the foam disappeared was recorded. The evaluation results are shown in Tables 4 and 5.

  Furthermore, the alcohol sparkling beverage after measurement was filled into a screw bottle and stored at 5 ° C. for 1 day, and then the state of the solution was visually observed and evaluated according to the criteria described in Table 3. The evaluation results are shown in Tables 4 and 5.

  From Tables 4 and 5, Examples 1 to 17 in which soybean polysaccharide, gum arabic, xanthan gum, native gellan gum and guar gum were used alone were compared with those using the foaming agent described in Comparative Examples. The amount of foam, foam retention, foaming state and foam quality were all good. Moreover, in the combined use system (Examples 18-22) with Kirayasaponin, the better result was shown about foam quality rather than the single use system.

(Manufacture of alcohol foamed beverages containing beverage foam stabilizers)
Example 23
A predetermined amount of ion exchange water was added to a 500 mL beaker and heated to 80 ° C. Next, low-viscosity MC was added, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes while washing with ion exchange water at 80 ° C., and then a 6 w / w% foam stabilizer aqueous solution was prepared. Subsequently, 1.7 g of the obtained foam stabilizer aqueous solution is added to 90 g of sparkling liquor (trade name: Hokkaido freshly squeezed, manufactured by Sapporo Beer Co., Ltd.), and the foamed alcohol content is 0.1% by mass. I got a drink.

Examples 24 and 25
Using the foam stabilizer aqueous solution prepared in Example 23, an alcohol foamed beverage containing the foam stabilizer at the ratio shown in Table 6 was obtained in the same manner as in Example 23.

Examples 26-28
A foam stabilizer aqueous solution was prepared in the same manner as in Example 23 except that high viscosity HPMC was used instead of low viscosity MC. An alcohol foamed beverage containing a foam stabilizer was obtained at the stated ratio.

Comparative Example 13
An alcoholic sparkling beverage was obtained in the same manner as in Example 23 except that cellulose was not added to the sparkling liquor.

Comparative Examples 14-25
In the same manner as in Example 23, a foam stabilizer aqueous solution was prepared using the cellulose listed in Table 6, and then the resulting foam stabilizer aqueous solution was added to the sparkling liquor to stabilize the foam at a ratio described in Table 6. An alcohol sparkling beverage containing the agent was obtained.

Foaming and foam stability test Each alcohol foamed beverage obtained in Examples 23 to 28 and Comparative Examples 13 to 25 was poured into a 200 mL beaker at a constant speed and from a certain height, and placed at the foaming position immediately after injection. Marked. Further, the foaming property was visually observed and evaluated according to the criteria described in Table 3 above. Table 7 shows the evaluation results.

  Subsequently, the position of the foam after 5 minutes was marked, the content was removed, ion-exchanged water was poured to the marked position, and the amount of ion-exchanged water injected was measured with a graduated cylinder. Further, the foam retention after 5 minutes was visually observed and evaluated according to the criteria described in Table 3 above. In addition, when it did not foam for 5 minutes, the time when the foam disappeared was recorded. Table 7 shows the evaluation results.

  Subsequently, the alcohol foamed beverage after measurement was filled in a screw bottle and stored at 5 ° C. for 1 day, and then the state of foaming was visually observed and evaluated according to the criteria described in Table 3 above.

The flavor was evaluated according to the following criteria. These evaluation results are shown in Table 7.
A: There is no particular problem.
X: There is a fat smell.

  From Table 7, Examples 23 to 28 using MC having a low viscosity or HPMC having a high viscosity are compared with Comparative Examples 14 to 25 using other MC, HPMC, and HPC, and the amount of foaming and the foam retention property. The foaming state and flavor were both good.

(Manufacture of non-alcoholic sparkling beverages containing foam stabilizers)
Examples 29-35
The following components i) to v) were mixed, and ion exchanged water and carbonated water (39.2 × 10 ⁴ Pa) were added thereto to make a total of 90 parts by mass. Next, a predetermined amount of the foam stabilizer solution shown in Table 8 was added thereto so as to have a predetermined concentration, and ion-exchanged water was replenished to prepare a non-alcohol sparkling beverage.

Prescription Mass%
(Process 1)
i) Fructose glucose liquid sugar (Brix 75 °) 13
Ii) Caramel color 0.25
iii) Phosphoric acid 0.05
iv) Trisodium citrate 0.005
v) Caffeine 0.01
39.2 × 10 ⁴ Pa carbonated water 70
90 in total with ion exchange water
(Process 2)
Carbonic acid solution obtained in step 1 90
Foam stabilizer solution Table 8
100 with ion exchange water

  About the obtained sparkling beverage, the volume immediately after preparation, the volume after progress for 5 minutes, the amount of foaming, foam retention, the state of foaming, foam quality, and flavor were evaluated similarly to the above-mentioned alcohol foamed beverage. Table 9 shows the evaluation results.

  From Table 9, the non-alcoholic sparkling beverages of Examples 29 to 35 were good in all of the foaming amount, foam retention, foaming state and flavor.

Claims (15)

  A beverage foaming agent and / or a foam stabilizer comprising at least one selected from the group consisting of soybean polysaccharide, gum arabic, gellan gum, xanthan gum and guar gum.   A beverage foaming agent and / or a foam stabilizer comprising methylcellulose having a viscosity of 1 to 100 mPa · s and / or hydroxypropylmethylcellulose having a viscosity of 1,000 to 10,000 mPa · s. Consists of saponin and guar gum or gellan gum,
Beverage foaming agent and / or foam stabilizer, wherein saponin is blended in the same amount or more than guar gum or gellan gum. Consists of saponin (A) and guar gum (B),
The foaming agent for beverages and / or foam stabilizer according to claim 3, wherein the blending ratio of (A) and (B) is 10: 1 to 1: 1 in mass ratio (A: B). Consists of saponin (A) and gellan gum (C),
The foaming agent and / or foam stabilizer for beverages according to claim 3, wherein the blending ratio of (A) and (C) is 100: 1 to 1: 1 by mass ratio (A: C). Consists of saponin and soy polysaccharide or gum arabic,
Beverage foaming agent and / or foam stabilizer, wherein less saponin is blended than soybean polysaccharide or gum arabic. It is composed of saponin (A) and soybean polysaccharide (D),
The foaming agent and / or foam stabilizer for beverages according to claim 6, wherein the blending ratio of (A) and (D) is 1:10 to 1: 200 in mass ratio (A: D). It consists of saponin (A) and gum arabic (E),
The foaming agent for beverages and / or foam stabilizer according to claim 6, wherein the blending ratio of (A) and (E) is 1:10 to 1: 200 in mass ratio (A: E). It is composed of saponin (A) and xanthan gum (F),
The blending ratio of (A) and (F) is 1: 1 to 1:10 by mass ratio (A: F), and the total blending amount of (A) and (F) is the total mass of the beverage. A foaming agent for beverages and / or a foam stabilizer, which is 0.01 to 0.1% by mass.   The beverage foaming agent and / or foam stabilizer according to any one of claims 1 to 9, wherein the beverage is an alcoholic beverage.   The beverage foaming agent and / or foam stabilizer according to any one of claims 1 to 9, wherein the beverage is a non-alcoholic beverage.   The beverage foaming agent and / or foam stabilizer according to any one of claims 1 to 9, wherein the beverage is a malt-containing beverage.   A sparkling beverage containing the foaming agent for beverage and / or the foam stabilizer according to any one of claims 1 to 12.   The sparkling beverage of Claim 13 which contains methylcellulose as a foaming agent and / or foam stabilizer for beverages, and the content is 0.005-1.0 mass% with respect to the total mass of a sparkling beverage.   The sparkling beverage of Claim 13 which contains hydroxypropyl methylcellulose as a foaming agent and / or foam stabilizer for beverages, and the content is 0.005-1.0 mass% with respect to the total mass of a sparkling beverage. .