JP2013013385A - Effervescent drink, method of producing the same, and agent and method for improving bubble characteristic - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an effervescent drink which effectively improves bubbling characteristics thereof with the addition of new additive components, and to provide a method for producing the effervescent drink.SOLUTION: The effervescent drink contains a reduced curcuminoid. The effervescent drink may contain the reduced curcuminoid at the concentration of 1-500 ppm.

Description

  The present invention relates to an effervescent beverage and a method for producing the same, and more particularly to the use of a reduced curcuminoid in the production of an effervescent beverage.

  In effervescent alcoholic beverages such as beer and sparkling liquor, foam characteristics such as foaming and foam retention are important characteristics. Therefore, conventionally, for example, Patent Document 1 describes that the foam characteristic of a sparkling alcoholic beverage is improved by adding a protein.

International Publication No. 2005/005593

  However, it has not been easy to find a new additive component that effectively improves the foam characteristics of sparkling beverages such as sparkling alcoholic beverages as in the prior art.

  The present invention has been made in view of the above problems, and provides an effervescent beverage whose foam characteristics are effectively improved by a new additive component, a method for producing the same, a foam characteristic improver, and a foam characteristic improve method. Is one of its purposes.

  The sparkling beverage according to an embodiment of the present invention for solving the above-described problems is characterized by containing a reduced curcuminoid. According to the present invention, it is possible to provide an effervescent beverage whose foam characteristics are effectively improved by a new additive component.

  The sparkling beverage may contain the reduced curcuminoid at a concentration of 1 ppm to 500 ppm.

  The manufacturing method of the sparkling beverage which concerns on one Embodiment of this invention for solving the said subject includes adding a reduced curcuminoid, It is characterized by the above-mentioned. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the sparkling drink whose foam characteristic was effectively improved with the new addition component can be provided.

  In the method, the reduced curcuminoid may be added so that the concentration in the sparkling beverage is 1 ppm to 500 ppm. In the method, the reduced curcuminoid may be added after filtration.

  A foam property improving agent according to an embodiment of the present invention for solving the above-described problems is characterized by containing a reduced curcuminoid as an active ingredient. ADVANTAGE OF THE INVENTION According to this invention, the foam characteristic improvement agent which can improve the foam characteristic of an effervescent drink effectively can be provided.

  A method according to an embodiment of the present invention for solving the above-described problems is characterized in that foam properties of a sparkling beverage are improved by adding a reduced curcuminoid. ADVANTAGE OF THE INVENTION According to this invention, the method which can improve the foam characteristic of a sparkling drink effectively can be provided.

  According to the present invention, it is possible to provide a sparkling beverage whose foam characteristics are effectively improved by a new additive component, a method for producing the same, a foam characteristic improver, and a foam characteristic improve method.

It is explanatory drawing which shows the main processes contained in an example of the manufacturing method of the sparkling alcoholic beverage which concerns on one Embodiment of this invention. In the Example which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having evaluated the foam characteristic of the sparkling alcoholic beverage. In the Example which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having evaluated the external appearance and flavor of the sparkling alcoholic beverage.

  Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to the present embodiment.

  First, the outline | summary of the manufacturing method (henceforth "this method") and the effervescent beverage (henceforth "this drink") of the sparkling beverage concerning this embodiment is demonstrated. This method is a method for producing a sparkling beverage including adding a reduced curcuminoid. Moreover, this drink is an effervescent drink containing a reduced curcuminoid. This beverage is preferably produced by this method.

  A reduced curcuminoid is a compound produced by reducing curcuminoid. That is, the reduced curcuminoid can be obtained, for example, by hydrogenating the curcuminoid.

  Curcuminoid is known as a component that is contained in, for example, turmeric and exhibits effects such as antioxidant action and liver function enhancement. The reduced curcuminoid may be obtained by reducing curcuminoid extracted from turmeric.

  The reduced curcuminoid is not particularly limited as long as it is produced by reducing curcuminoid. For example, tetrahydrocurcuminoid can be used. Further, as the reduced curcuminoid, reduced curcumin obtained by reducing curcumin can be used, for example, tetrahydrocurcumin can be used.

  Specifically, as the reduced curcuminoid, for example, one or more selected from the group consisting of tetrahydrocurcumin, tetrahydrodemethoxycurcumin, and tetrahydrobisdemethoxycurcumin can be used.

Tetrahydrocurcumin is a compound represented by the following formula (I). Tetrahydrodemethoxycurcumin is a compound represented by the following formula (II). Tetrahydrobisdemethoxycurcumin is a compound represented by the following formula (III).

Tetrahydrocurcumin can be obtained by reducing curcumin represented by the following formula (IV). Tetrahydrodemethoxycurcumin is obtained by reducing demethoxycurcumin represented by the following formula (V). Tetrahydrobisdemethoxycurcumin is obtained by reducing bisdemethoxycurcumin represented by the following formula (VI).

  As shown in the above formulas (I) to (VI), reduced curcumin is obtained by hydrogenating a carbon-carbon unsaturated bond (double bond) in the main chain of curcumin to convert it into a saturated bond (single bond). can get. That is, the reduced curcuminoid is a curcuminoid having a carbon-carbon saturated bond (single bond) formed by hydrogenating a carbon-carbon unsaturated bond (double bond) in the main chain of the curcuminoid.

  Here, as a result of intensive studies, the inventors of the present invention have uniquely found that the reduced curcuminoid has an unexpected effect of effectively improving the foam characteristics of the sparkling alcoholic beverage.

  That is, the inventors added the reduced curcuminoid in the process of producing the sparkling alcoholic beverage, so that the foam characteristics of the foamable alcoholic beverage produced are more effective than when the reduced curcuminoid is not added. Acquired unique knowledge of improvement.

  The present invention is based on such unique findings of the inventors. In addition, when turmeric is added instead of reduced curcuminoid, the foam characteristic of a sparkling alcoholic beverage is impaired compared with the case where the said turmeric is not added.

  In addition, the color of the sparkling alcoholic beverage to which turmeric is added is an opaque yellow color unique to turmeric, which is completely different from the color of beer, including the color of the foam. Such a characteristic color of turmeric is not necessarily preferable for beer or a sparkling alcoholic beverage that is desired to have a transparent golden color similar to beer.

  In contrast, the addition of reduced curcuminoid does not substantially change the color of the sparkling alcoholic beverage. That is, for example, when a reduced curcuminoid is added to beer or a golden sparkling alcoholic beverage similar to beer (for example, sparkling liquor), the color of the sparkling alcoholic beverage to which the reduced curcuminoid is added is As before the addition of the reduced curcuminoid, it is a preferable transparent golden color. In addition, the foam color of the sparkling alcoholic beverage to which the reduced curcuminoid is added is a preferred white color, as before the addition of the reduced curcuminoid.

  Moreover, the addition of turmeric impairs the flavor of the sparkling alcoholic beverage. That is, the effervescent alcoholic beverage to which turmeric is added has, for example, earthy odor derived from the turmeric or a scent like Chinese medicine.

  In contrast, the addition of reduced curcuminoid does not substantially impair the flavor of the sparkling alcoholic beverage. That is, an effervescent alcoholic beverage to which a reduced curcuminoid is added may have a flavor derived from the reduced curcuminoid, for example, but does not have an unfavorable aroma derived from turmeric.

  Thus, by adding a reduced curcuminoid in the production process of an effervescent alcoholic beverage, it is possible to produce an effervescent alcoholic beverage with improved foam properties effectively without impairing color and flavor. Further, favorable effects on health (for example, antioxidant action and liver function enhancement) can be expected from reduced curcuminoids.

  In the present embodiment, the sparkling beverage contains, for example, carbon dioxide gas, foaming characteristics in which a foam layer is formed at the upper part of the liquid surface when poured into a container such as a glass, and the foam that is formed. It is a beverage having foam characteristics including foam retention characteristics that are maintained for a certain period of time. The sparkling beverage may be a sparkling alcoholic beverage or a sparkling non-alcoholic beverage. The sparkling alcoholic beverage is, for example, a sparkling beverage containing ethanol at a concentration of 1% by volume or more (with an alcohol content of 1 degree or more). The sparkling non-alcoholic beverage is, for example, a sparkling beverage having an ethanol content of less than 1% by volume.

  Specifically, the sparkling alcoholic beverage is selected from the group consisting of beer, sparkling alcohol, and sparkling alcoholic beverages obtained by mixing beer or other alcoholic beverages such as sparkling alcohol and distilled alcoholic beverages.

  Next, the detail of this method and this drink is demonstrated. FIG. 1 is an explanatory diagram showing an example of main steps included in the present method. This method according to the example shown in FIG. 1 performs pre-fermentation step S1 for preparing a pre-fermentation solution containing a carbon source and a nitrogen source that can be assimilated by yeast, and alcohol fermentation by adding yeast to the pre-fermentation solution The fermentation process S2 and the post-fermentation process S3 which finally gives a sparkling alcoholic beverage by performing a predetermined process on the post-fermentation liquid obtained in the fermentation process S2.

  The pre-fermentation solution prepared in the pre-fermentation step S1 is not particularly limited as long as it is a solution containing a nitrogen source and a carbon source that can be assimilated by yeast. The nitrogen source and the carbon source are not particularly limited as long as the yeast can assimilate. The nitrogen source is, for example, an amino acid and / or peptide that can be assimilated by yeast. The carbon source is, for example, a saccharide that can be assimilated by yeast.

  The raw material may include malt. As the malt, barley malt and / or wheat malt is preferably used, and at least barley malt is preferably used. Barley malt and wheat malt can be prepared by germinating barley and wheat under predetermined conditions, respectively. The raw material may contain barley and / or wheat in addition to or instead of malt. The raw material may be free of barley malt, wheat malt, barley and wheat.

  The raw material may include hops. That is, the raw material may contain at least one selected from the group consisting of barley malt, wheat malt, barley and wheat and hops, and may contain malt (barley malt and / or wheat malt) and hops. It is good. Moreover, a raw material does not contain barley malt, wheat malt, barley, and wheat, and is good also as containing a hop.

  The raw material may not contain hops. That is, the raw material includes one or more selected from the group consisting of barley malt, wheat malt, barley and wheat, may not include hops, may include at least malt, and may not include hops. Moreover, a raw material is good also as not including barley malt, wheat malt, barley, wheat, and a hop, and good also as not including a malt and a hop.

  When hops are not used, the raw material may contain herbs instead of hops. The kind of herb is not particularly limited, and for example, one or more selected from the group consisting of rosemary, coriander, orange peel and chamomile can be used.

  The raw material is used as a nitrogen source and / or a carbon source, for example, a protein and / or peptide degradation product derived from cereal (for example, a protein and / or peptide degradation product derived from peas, soybeans or corn), a starch derived from cereal From degradation products (for example, liquid saccharides (so-called liquid sugars) obtained by decomposing and purifying starch derived from cereals such as corn) and yeast extracts (for example, proteins, peptides and / or amino acids extracted from yeast) It is good also as including 1 or more types selected from the group which consists of.

  That is, the raw material may contain other nitrogen source and / or carbon source described above in addition to at least one selected from the group consisting of barley malt, wheat malt, barley and wheat. Moreover, a raw material does not contain barley malt, wheat malt, barley, and wheat, and is good also as containing the other nitrogen source and / or carbon source mentioned above.

  In the pre-fermentation step S1, a pre-fermentation solution is prepared using the raw materials as described above. That is, first, a raw material liquid (corresponding to so-called Miche) is prepared by mixing all or part of a raw material containing a nitrogen source and a carbon source that can be assimilated by yeast with water.

  Further, when the raw material contains one or more kinds of grains selected from the group consisting of barley malt, wheat malt, barley and wheat, the protein and / or polysaccharide contained in the grain in the raw material liquid is enzyme The process of decomposing (so-called saccharification process) is performed.

  As a degrading enzyme (for example, protease and / or amylase), a degrading enzyme contained in grains may be used, or a previously purified degrading enzyme may be added externally instead of or in addition to the degrading enzyme. May be.

  Next, the raw material liquid (for example, the raw material liquid after saccharification) (corresponding to so-called wort) is filtered (corresponding to so-called wort filtration). Furthermore, it is good also as boiling the raw material liquid after filtration.

  When using a hop as a part of raw material, it is good also as adding the said hop in the case of this boiling. That is, raw materials other than hops may be mixed to prepare a raw material liquid, and hops may be added when the raw material liquid is boiled. Thereafter, insoluble components are removed from the raw material liquid, and the raw material liquid is cooled.

  Thus, in the pre-fermentation step S1, a sterilized cooled pre-fermentation solution (corresponding to so-called cold wort) suitable for addition of yeast in the subsequent fermentation step S2 is prepared.

  In fermentation process S2, yeast is added to the pre-fermentation solution prepared in pre-fermentation process S1, and alcohol fermentation is performed. That is, for example, first, yeast is added to a sterile pre-fermentation solution whose temperature is adjusted in advance within a predetermined range (for example, a range of 0 ° C. to 40 ° C.) to prepare a fermentation broth.

The number of yeasts in the fermentation broth at the start of fermentation can be adjusted as appropriate, for example, within the range of 1 × 10 ² cells / mL to 3 × 10 ⁹ cells / mL, and 1 × 10 ⁶ cells / mL. It is preferable to be within a range of ˜3 × 10 ⁹ cells / mL.

  Next, fermentation is performed by maintaining this fermentation broth at a predetermined temperature for a predetermined time. The temperature of fermentation can be adjusted suitably, for example, can be in the range of 0 ° C to 40 ° C, and is preferably in the range of 6 ° C to 15 ° C.

  In fermentation process S2, it is good also as aging further. Aging is performed by maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined time. By this aging, insoluble matter in the fermentation broth can be precipitated to remove turbidity, and the flavor can be improved.

  In this way, in fermentation process S2, the post-fermentation liquid containing ethanol and the flavor component produced | generated by yeast can be obtained. The concentration of ethanol contained in the post-fermentation liquid can be, for example, 1 to 20% by volume, preferably 1 to 10% by volume, and more preferably 3 to 10% by volume. .

  In the subsequent post-fermentation step S3, the post-fermentation liquid obtained in the fermentation step S2 is subjected to a predetermined treatment to finally obtain a sparkling alcoholic beverage. In the post-fermentation step S3, for example, the post-fermentation solution obtained in the fermentation step S2 is filtered (corresponding to so-called primary filtration). By this filtration, insoluble solids and yeast are removed from the post-fermentation solution.

  Moreover, in post-fermentation process S3, it is good also as performing microfiltration (what is called secondary filtration) of the post-fermentation liquid. This microfiltration removes germs and remaining yeast from the post-fermentation solution.

  Moreover, in post-fermentation process S3, it is good also as disinfecting by heating this post-fermentation liquid instead of this microfiltration.

  Thus, in the post-fermentation step S3, a sparkling alcoholic beverage is finally obtained. That is, when a raw material containing malt is used, beer or happoshu is obtained.

  Further, in the present method, when producing a sparkling alcoholic beverage by mixing beer or other alcoholic beverages such as sparkling liquor and distilled alcoholic beverage, in the post-fermentation step S3, the beer or sparkling wine and other It is good also as mixing with alcoholic beverages.

  Although other alcoholic beverages mixed with beer or sparkling liquor are not particularly limited, distilled liquor (so-called spirits) can be preferably used. As the distilled liquor, those produced using grains as a raw material can be preferably used.

  That is, for example, distilled liquor produced using one or more selected from the group consisting of barley, wheat, rice, buckwheat, potato, sweet potato, corn and sugar cane can be used, and in particular, barley and / or Distilled liquor produced using wheat as a raw material can be preferably used. The ethanol concentration contained in the distilled liquor can be, for example, in the range of 10 to 90% by volume.

The amount of reduced curcuminoid added in the present method is not particularly limited as long as the above-described effects can be obtained, but the reduced curcuminoid has a concentration of 1 ppm to 500 ppm in the finally obtained sparkling alcoholic beverage. It is good also to add to 5 ppm-300 ppm, and it is more preferable to add so that it may become 5 ppm-100 ppm. 1 ppm indicates 1 × 10 ⁻⁶ g-reduced curcuminoid / g-foaming alcoholic beverage (0.0001% by mass).

  By adding the reduced curcuminoid so that the concentration in the sparkling alcoholic beverage finally obtained is 1 ppm to 500 ppm, while minimizing the effect of the reduced curcuminoid on the flavor of the sparkling alcoholic beverage, The foam characteristics of the sparkling alcoholic beverage can be effectively improved.

  In this method, the reduced curcuminoid can be added at an arbitrary timing. That is, for example, reduced curcuminoid may be added in the pre-fermentation step S1. In this case, for example, a raw material solution is prepared by mixing a nitrogen source and a carbon source that can be assimilated by yeast and a reduced curcuminoid with water. Further, the reduced curcuminoid may be added at the start of the saccharification step, during the saccharification step, at the start of boiling, during boiling, before cooling after boiling, or after cooling and before addition of yeast.

  Moreover, it is good also as adding a reduced curcuminoid after fermentation process S2. That is, in this method, the reduced curcuminoid may be added after filtration. More specifically, for example, reduced curcuminoid may be added after filtration of the post-fermentation liquid. That is, for example, the reduced curcuminoid may be added after primary filtration of the post-fermentation liquid, or the reduced curcuminoid may be added after primary filtration and secondary filtration of the post-fermentation liquid.

  Moreover, it is good also as not filtering after adding a reduced curcuminoid. That is, for example, the reduced curcuminoid may be added in the post-fermentation step S3, and the filtration may not be performed after the addition of the reduced curcuminoid.

  More specifically, for example, in the post-fermentation step S3, the post-fermentation liquid obtained in the fermentation step S2 is filtered, and then the reduced curcuminoid is added to the post-fermentation liquid after the filtration, and then the reduced curcuminoid It is good also as not performing filtration after adding.

  In these cases, in the post-fermentation step S3, after the reduced curcuminoid is added, the effervescent alcoholic beverage to which the reduced curcuminoid is added is filled in a container such as a bottle, can or barrel without performing filtration.

  Note that sterilization may be performed by a method other than filtration after the addition of the reduced curcuminoid. Sterilization methods other than filtration are not particularly limited, and for example, heat sterilization may be performed.

  If filtration is performed after the addition of the reduced curcuminoid, a part of the reduced curcuminoid is removed by the filtration. For this reason, the reduced curcuminoid can be efficiently used by not performing filtration after the addition of the reduced curcuminoid. It is also possible to reliably control the concentration of reduced curcuminoid in the sparkling alcoholic beverage.

  Therefore, particularly when a small amount of reduced curcuminoid is added, that is, for example, when the final effervescent alcoholic beverage is added so as to have a concentration of 1 ppm to 500 ppm as described above, the reduction is performed. By not performing filtration after the addition of the type curcuminoid, loss (concentration reduction) due to filtration of the reduced type curcuminoid can be effectively avoided.

  In addition, this method is not restricted to what contains pre-fermentation process S1, fermentation process S2, and post-fermentation process S3 mentioned above. That is, for example, in this method, for example, the reduced curcuminoid is obtained by adding the reduced curcuminoid to a sparkling alcoholic beverage obtained in advance (for example, a sparkling alcoholic beverage obtained through alcohol fermentation in advance). It is good also as manufacturing the sparkling alcoholic beverage containing. Specifically, for example, a reduced curcuminoid may be added to beer or happoshu.

  Alternatively, for example, a reduced curcuminoid may be added to the sparkling liquor, and then the sparkling alcohol to which the reduced curcuminoid is added and another alcoholic beverage may be mixed to produce a sparkling alcoholic beverage. Alternatively, for example, a sparkling alcoholic beverage and another alcoholic beverage may be mixed to prepare a sparkling alcoholic beverage, and then the reduced curcuminoid may be added to the sparkling alcoholic beverage.

  Moreover, it is good also as adding a reduced curcuminoid to the sparkling alcoholic beverage filtered after alcohol fermentation. That is, for example, a reduced curcuminoid may be added to an effervescent alcoholic beverage that has been subjected to primary filtration after alcohol fermentation and not subjected to secondary filtration. Alternatively, the reduced curcuminoid may be added to the sparkling alcoholic beverage that has been subjected to primary filtration after alcohol fermentation and then secondary filtration.

  Even in these cases, it is preferable not to perform filtration after the addition of the reduced curcuminoid. That is, for example, a reduced curcuminoid is added to an effervescent alcoholic beverage produced in advance, and then the effervescent alcoholic beverage to which the reduced curcuminoid is added is filled in a container without performing filtration.

  In addition, for example, a reduced curcuminoid is added to a previously produced sparkling liquor, then the sparkling liquor to which the reduced curcuminoid is added and another alcoholic beverage are mixed, and then the reduction is performed without performing filtration. It is good also as filling a container with a sparkling alcoholic beverage to which a type curcuminoid and other alcoholic beverages are added.

In addition, when this method is a manufacturing method of an effervescent non-alcoholic drink, for example, from the process which reduces the density | concentration of ethanol contained in the effervescent alcoholic drink obtained as mentioned above, and / or the said effervescent alcoholic drink It is good also as manufacturing a sparkling non-alcoholic drink by performing the process which removes ethanol.

The foam characteristic improving method according to the present embodiment is a method for improving the foam characteristic of a sparkling beverage by adding a reduced curcuminoid. That is, the foam characteristic of the sparkling beverage is improved by adding the reduced curcuminoid to the sparkling beverage or in the process of manufacturing the sparkling beverage. More specifically, for example, by adding a reduced curcuminoid to the already obtained sparkling alcoholic beverage or in the process of producing the sparkling alcoholic beverage as described above, the foam characteristics of the sparkling alcoholic beverage are improved. Let

  This beverage is an effervescent beverage containing a reduced curcuminoid. The beverage is preferably produced by the method described above. The beverage may contain reduced curcuminoid at a concentration of 1 ppm to 500 ppm, preferably 5 ppm to 300 ppm, and more preferably 5 ppm to 100 ppm. By including the reduced curcuminoid at a concentration of 1 ppm to 500 ppm, the present beverage can effectively improve the foam properties of the present beverage without impairing the color and flavor of the beverage.

  That is, when the beverage is a sparkling alcoholic beverage, the beverage can be a sparkling alcoholic beverage having, for example, the same color and flavor as beer and having excellent foam characteristics. In this case, the concentration of ethanol contained in the beverage can be, for example, 1 to 20% by volume, preferably 1 to 10% by volume, and more preferably 3 to 10% by volume. Can do.

  The foam property improving agent according to the present embodiment contains a reduced curcuminoid as an active ingredient. That is, the foam property improving agent contains a reduced curcuminoid as an active ingredient that improves the foam property of the sparkling beverage. And this foam characteristic improving agent improves the foam characteristic of the said sparkling beverage by adding to the sparkling beverage or in the manufacturing process of sparkling beverage. The content of the reduced curcuminoid in the foam property improver is not particularly limited as long as the foam property improver can improve the foam property of the sparkling beverage, and is appropriately determined.

  Next, specific examples according to the present embodiment will be described.

[Preparation of sparkling alcoholic beverage]
Add commercially available tetrahydrocurcuminoid (a type of reduced curcuminoid) at a concentration of 5 ppm, 10 ppm, 30 ppm, 50 ppm or 100 ppm to beer that has been pre-produced using malt and hops, at any such concentration Five kinds of sparkling alcoholic beverages containing the reduced curcuminoid were prepared. And evaluation which is mentioned later about each sparkling alcoholic beverage was performed.

  Moreover, the effervescent alcoholic beverage to which the turmeric was added was prepared for the comparison, and the same evaluation was performed. As the turmeric, a commercially available turmeric containing 13% by weight of curcuminoid was used. Then, turmeric was added to the beer described above so that the concentration of curcuminoid was 30 ppm. Thus, an effervescent alcoholic beverage containing turmeric curcuminoid at a concentration of 30 ppm was obtained. The same evaluation was performed on beer to which neither reduced curcuminoid nor turmeric was added.

[Evaluation]
Eight skilled panelists evaluated each foaming alcoholic beverage's foam properties, appearance (including color) and flavor (including fragrance and taste).

  As for foam, on the basis of beer to which neither reduced curcuminoid nor turmeric is added, the score is “3” when evaluated as “good”, and the score is “2” when evaluated as “equivalent”. And when it was evaluated as “bad”, the score “1” was given.

  As for the appearance and flavor, as a sparkling alcoholic beverage having an appearance similar to beer, a score of “3” when evaluated as “desirable”, a score of “2” when evaluated as “acceptable”, and When it was evaluated as “unacceptable”, a score of “1” was assigned.

  Moreover, about the bubble characteristic, the NIBEM value was measured using a predetermined measuring apparatus. However, for effervescent alcoholic beverages to which turmeric was added, the NIBEM value was not measured because the turmeric was not completely dissolved in the measuring device, and the turmeric was not completely dissolved and its insoluble components remained. . Therefore, the change with time of the foam height of the sparkling alcoholic beverage was also observed visually.

  Note that the NIBEM value is used as an index value indicating the foam retention of effervescent alcoholic beverages such as beer. The NIBEM value is evaluated as the time (seconds) until the height of foam formed when a sparkling alcoholic beverage is poured into a predetermined container is reduced by a predetermined amount. The higher the NIBEM value, the better the foaming of the effervescent alcoholic beverage.

  FIG. 2 shows the results of evaluating the foam characteristics. In FIG. 2, the horizontal axis indicates the type of sparkling alcoholic beverage that was evaluated. That is, “no addition” indicates beer to which neither reduced curcuminoid nor turmeric is added, “turmeric” indicates an effervescent alcoholic beverage to which turmeric is added, “5 ppm”, “10 ppm”, “30 ppm” , “50 ppm” and “100 ppm” indicate sparkling alcoholic beverages to which reduced curcuminoids are added at various concentrations.

  In FIG. 2, the left vertical axis indicates the number of bubbles evaluated by panelists, and the right vertical axis indicates the NIBEM value. In FIG. 2, black diamonds indicate the number of bubbles evaluated, and white circles indicate NIBEM values.

  As shown in FIG. 2, the NIBEM values of all effervescent alcoholic beverages (5 ppm to 100 ppm) to which reduced curcuminoids are added are significantly increased compared to beers not to which reduced curcuminoids are added (no addition). did.

  Moreover, when the time-dependent change of the foam height of the sparkling alcoholic beverage poured into the container was observed visually, turmeric was added (curcuminoid was added at a concentration of 30 ppm). The foam completely disappeared when 240 seconds passed after the sparkling alcoholic beverage was poured into the container.

  On the other hand, the foamable alcoholic beverage to which the reduced curcuminoid was added at a concentration of 30 ppm and the foam of the additive-free beer did not disappear at 240 seconds, and remained for at least 300 seconds.

  In addition, as shown in FIG. 2, the foams of all effervescent alcoholic beverages (5 ppm to 100 ppm) to which reduced curcuminoids are added are prominent as compared to beer to which the reduced curcuminoids are not added (no addition). Rated as excellent. Specifically, the foam of the sparkling alcoholic beverage to which the reduced curcuminoid was added was evaluated to be as white and fine as that of beer and to have better foam retention and adhesion than that of beer.

  On the other hand, the foam of the effervescent alcoholic beverage to which turmeric was added was evaluated as being inferior compared to beer to which the turmeric was not added (no addition). Specifically, the foam of the sparkling alcoholic beverage to which turmeric was added was unnaturally yellow and was evaluated as having poor foam retention and adhesion in addition to being coarser than that of beer.

  Thus, the addition of turmeric deteriorated the foam characteristics of the sparkling alcoholic beverage, while the addition of reduced curcuminoid significantly improved the foam characteristics of the sparkling alcoholic beverage.

  In FIG. 3, the result of having evaluated the external appearance and flavor is shown. The horizontal axis and vertical axis in FIG. 3 are the same as the horizontal axis and left vertical axis in FIG. 2, respectively. In FIG. 3, white squares indicate the results of evaluating the appearance of the sparkling alcoholic beverage, and black triangles indicate the results of evaluating the flavor of the sparkling alcoholic beverage.

  As shown in FIG. 3, the appearance of the sparkling alcoholic beverage to which turmeric was added was evaluated to be inferior to beer to which the turmeric was not added (no addition). That is, the sparkling alcoholic beverage to which turmeric was added had an unnatural and opaque yellow color different from beer, including its foam.

  In contrast, the appearance of all effervescent alcoholic beverages (5 ppm to 100 ppm) to which reduced curcuminoids were added was evaluated to be equivalent to beer to which the reduced curcuminoid was not added (no addition). That is, the sparkling alcoholic beverage to which the reduced curcuminoid was added had a transparent golden color and white foam, like beer.

  Moreover, as shown in FIG. 3, the flavor of the effervescent alcoholic beverage to which turmeric was added was evaluated to be significantly inferior to beer to which the turmeric was not added (no addition). That is, the effervescent alcoholic beverage to which turmeric has been added has an unfavorable scent specific to the turmeric, such as earthy odor and scent like Chinese medicine.

  In contrast, the flavor of sparkling alcoholic beverages to which reduced curcuminoids were added tended to decrease in score as the concentration of reduced curcumin added increased, but compared to turmeric, the reduced curcuminoids Was closer to beer with no added (no added) and was rated at a favorable level.

  That is, as shown in FIG. 3, the evaluation score for the flavor of an effervescent alcoholic beverage (30 ppm in FIG. 3) containing reduced curcuminoid at a concentration of 30 ppm includes unreduced turmeric curcuminoid at a concentration of 30 ppm. It was significantly higher than that of the sparkling alcoholic beverage (“turmeric” in FIG. 3).

  Thus, the addition of turmeric significantly impaired the appearance and flavor of the sparkling alcoholic beverage, whereas the addition of reduced curcuminoid did not significantly impair the appearance and flavor of the sparkling alcoholic beverage.

  The effect of filtration after the addition of reduced curcuminoid was evaluated. That is, a predetermined amount of a commercially available tetrahydrocurcuminoid was added to beer produced in advance using malt and hops to prepare an effervescent alcoholic beverage containing the tetrahydrocurcuminoid. First, the concentration of tetrahydrocurcuminoid in this sparkling alcoholic beverage was measured. The tetrahydrocurcuminoid concentration was measured by HPLC-UV after adding 750 μl of acetonitrile to 250 μl of the degassed sample solution and stirring, and filtering the resulting mixture with a PTFE filter having a pore size of 0.45 μm. . Peaks were identified based on a chromatogram attached to a commercially available tetrahydrocurcuminoid. Then, based on the sum of the peak areas of a plurality of types of tetrahydrocurcuminoids (for example, tetrahydrocurcumin and tetrahydrodemethoxycurcumin) detected in the sample solution, and a calibration curve created using a commercially available tetrahydrocurcuminoid Tetrahydrocurcuminoid in the liquid was quantified.

  Thereafter, the sparkling alcoholic beverage to which tetrahydrocurcuminoid was added was filtered through a cartridge filter similar to that used for secondary filtration in the production of beer. Next, the concentration of tetrahydrocurcuminoid in the sparkling alcoholic beverage after filtration was measured.

  As a result, the concentration of tetrahydrocurcuminoid in the sparkling alcoholic beverage was 34 ppm before filtration and 24 ppm after filtration. That is, the concentration of tetrahydrocurcuminoid was reduced by about 30% by filtration.

  Thus, it was confirmed that a part of the reduced curcuminoid was removed by filtration after the addition of the reduced curcuminoid.

Claims (7)

An effervescent beverage characterized by containing a reduced curcuminoid. A sparkling beverage comprising the reduced curcuminoid at a concentration of 1 ppm to 500 ppm. A method for producing a sparkling beverage, comprising adding a reduced curcuminoid. The method for producing an effervescent beverage according to claim 3, wherein the reduced curcuminoid is added so that the concentration in the effervescent beverage is 1 ppm to 500 ppm. The method for producing an effervescent beverage according to claim 3 or 4, wherein the reduced curcuminoid is added after filtration. A foam property improver comprising a reduced curcuminoid as an active ingredient. A method comprising improving foam properties of a sparkling beverage by adding a reduced curcuminoid.

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