JP2014217282A - Foaming agent for carbon dioxide-containing nonalcoholic beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foaming agent which generates long-lasting and delicate bubbles sufficiently on pouring in glass when added to a carbon dioxide-containing nonalcoholic beverage and can suppress bubble marks on the inner surface of the glass.SOLUTION: A foaming agent for carbon dioxide-containing nonalcoholic beverages comprises: an ingredient A of an emulsifier of an HLB of 10 or greater; an ingredient B of one or more thickening stabilizers selected from propylene glycol alginate, xanthan gum and gellan gum: and an ingredient C of a protein decomposition product.

Description

  The present invention relates to a foaming agent for non-alcoholic beverages containing carbon dioxide.

  Conventionally, non-alcoholic beverages containing carbon dioxide such as so-called cider and cola have been provided on the market. When such a beverage is poured into a glass, foam is generated, but the foam disappears in a short time without being retained. Further, the bubbles are rough and are not necessarily preferable in terms of visual sensory effects. Therefore, in such beverages, a method of using a foaming agent or a foam retaining agent has been proposed for the purpose of generating fine and durable foam like beer.

  For example, a saponin or a saponin-containing preparation and an oligosaccharide, or an oligosaccharide or a polysaccharide and a polysaccharide are prepared together to prepare a favorite beverage, which contains carbon dioxide gas. Production method of effervescent taste beverage (Patent Document 1), carbonate-based effervescent drink containing 0.05 to 3% by mass of octenyl succinic acid starch (Patent Document 2), soybean polysaccharide, gum arabic, gellan gum, xanthan gum and A beverage-containing foaming agent and / or foam stabilizer (Patent Document 3) comprising at least one selected from the group consisting of guar gum and a carbon dioxide-containing beverage containing 0.0001 to 0.01% by weight of saponin. Charcoal, comprising one or more foaming agents or foam retention agents selected from octenyl succinic acid starch, pectin and tamarind gum Gas-containing beverage (Patent Document 4), in addition to saponin, collagen beverage having an average molecular weight of 20000 or less, effervescent beverage (Patent Document 5), foamed beverage, polyglycerin fatty acid ester with a critical micelle concentration A foaming agent for beverages (Patent Document 6) characterized by containing at a concentration of 0.025 to 5 times is known.

  On the other hand, in recent years, by setting the alcohol content to less than 1% by mass, carbonated beverages having a beer flavor (so-called non-alcoholic beer-taste beverages, etc.) that do not belong to liquors under the Liquor Tax Law have become popular among consumers. . Where this type of beverage is required to have a foam that is closer to real beer, there remains room for further improvement in the above method. Specifically, in the above method, even if the foam is stable and has a long duration, as the foam disappears over time, many bubbles remain attached to the inner surface of the glass poured with the beverage. That is, in the above method, it is difficult to achieve both the sustainability of foam (foam retention) and the suppression of foam marks on the inner surface of the glass, and the foam generated by these methods is still unnatural that does not reach that of real beer. It was something.

JP 05-038275 A (Claim 1) JP 2004/081171 A (Claim 1) JP 2007-181427 A (Claim 1) JP 2009-011200 A (Claim 1) JP 2009-247237 A (Claim 1) JP 2011-135803 A (Claim 1)

  The present invention, when added to a non-alcoholic beverage containing carbon dioxide gas, generates sufficient fine bubbles that are durable when poured into a glass, and is capable of suppressing foam marks on the inner surface of the glass. The purpose is to provide an agent.

  As a result of earnest studies on the above problems, the present inventors have found that the above problems can be solved by selecting and combining specific types of emulsifiers, thickening stabilizers, and the like. Based on this, the present invention has been made.

That is, the present invention comprises a foaming agent for non-alcoholic beverages containing carbon dioxide characterized by comprising the following components A, B and C as active ingredients:
A component: emulsifier of HLB 10 or more;
Component B: one or more thickening stabilizers selected from the group consisting of propylene glycol alginate, xanthan gum and gellan gum;
C component: It consists of a protein degradation product.

The carbon dioxide-containing non-alcoholic beverage to which the foaming agent of the present invention is added not only has excellent foaming, foam retention and foam quality, but also suppresses foam marks on the inner surface of the container into which the beverage is poured.
Since the foaming agent of the present invention generates foam having an appearance and properties close to those of real beer, the foaming agent of the present invention can be particularly preferably used for carbonated beverages having a beer flavor.

FIG. 1 is a photograph showing an appearance immediately after injecting a carbon dioxide-containing non-alcoholic beverage 1 according to an embodiment of the present invention and a carbon dioxide-containing non-alcoholic beverage 26 according to a comparative example thereof into a cylinder. FIG. 2 is a photograph showing an external appearance 5 minutes after injecting the carbon dioxide-containing non-alcoholic beverage 1 according to the example of the present invention and the carbon dioxide-containing non-alcoholic beverage 26 according to the comparative example into the cylinder.

  The emulsifier of HLB 10 or more used as the component A in the present invention is an emulsifier used for foods, and has an HLB value calculated by the Atlas method (hereinafter simply referred to as “HLB”) of 10 or more, preferably 11 or more. More preferably, it is 13 or more.

Since nonionic surfactants used for foods have an important balance between hydrophilic groups and lipophilic groups, HLB published by Griffin is generally used as a method for expressing the properties. Griffin defines the HLB as 0 to 20, and when the ratio of the molecular weight of the hydrophilic group in the molecule is 0.5, the HLB is 10. However, food emulsifiers that are generally manufactured and sold as industrial products are not pure products but mixtures, and it is practically impossible to obtain HLB using the Griffin equation. Calculated. The calculation formula by the Atlas method is shown below.
HLB = 20 × (1-S / A)
S: Saponification value of polyhydric alcohol fatty acid ester A: Neutralization value of raw fatty acid The saponification value and neutralization value are, for example, “standard oil analysis test method (1)” (Japan Oil Chemical Association, 1996). ) And the like.

  As an emulsifier of HLB 10 or more used as the component A in the present invention, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester and the like having an HLB of about 10 or more are used. Can be mentioned. Here, the glycerin fatty acid ester includes glycerin and fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid ester and the like, and polyglycerin fatty acid ester is preferably used. These emulsifiers may be used alone or in any combination of two or more.

  The constituent fatty acids of the polyoxyethylene sorbitan fatty acid ester, glycerin fatty acid ester, and sucrose fatty acid ester are not particularly limited as long as they are fatty acids derived from edible animal and vegetable oils and fats, for example, straight chain having 6 to 24 carbon atoms. Saturated or unsaturated fatty acids (eg caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.) C12-C18 linear saturated or unsaturated fatty acids (for example, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferable.

  When using a polyglyceryl fatty acid ester as the component A in the present invention, the esterification rate is less than 50%, preferably less than 40%, more preferably less than 30% from the viewpoint of sufficiently exerting the effects of the present invention. It is preferable. The lower limit of the esterification rate is usually about 8%. Moreover, as for the polyglycerol which comprises polyglycerol fatty acid ester, the thing with an average degree of polymerization of 7 or more is preferable from the same viewpoint, and the thing with an average degree of polymerization of 10 (decaglycerin) is the most preferable. Moreover, the fatty acid which comprises polyglycerol fatty acid ester is a C12-C18 linear saturated or unsaturated fatty acid (for example, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid from the same viewpoint. , Linolenic acid, etc.) are preferred, and lauric acid is more preferred.

  Here, the esterification rate is represented by the following formula:

Is calculated by In this formula, the ester value and the hydroxyl value are determined according to [2.2.3-1996 Ester Value] and [2.3.6-6] of “Reference Oil Analysis Test Method (I)” (edited by the Japan Oil Chemists' Society). 1996 hydroxyl number].

  The thickening stabilizer used as the component B in the present invention is one or more selected from the group consisting of propylene glycol alginate, xanthan gum and gellan gum, and alginic acid from the viewpoint of sufficiently exerting the effects of the present invention. Propylene glycol esters are preferred. These commercially available products can be used as propylene glycol alginate, xanthan gum or gellan gum.

  As the thickening stabilizer, there are, for example, guar gum, carrageenan, pectin, gum arabic, octenyl succinic acid starch and the like in addition to the above-mentioned compounds used as the component B in the present invention. However, these thickening stabilizers are not preferred in the practice of the present invention because they do not contribute significantly to foam persistence or fine foam formation. However, you may use these thickening stabilizers with the thickening stabilizer which is B component of this invention in the range which does not inhibit the effect of this invention as needed.

  The protein degradation product used as the C component in the present invention may be a protein degradation product, and the degradation method includes hydrolysis using acid, alkali, enzyme, etc., fermentation using microorganisms, thermal decomposition, physical Hydrolysis is preferred, although any of these may be used. As this protein degradation product, those derived from various animals or plants can be used. For example, as a thing derived from an animal, degradation products, such as hard proteins, such as milk protein or collagen, are mentioned. Examples of plant-derived materials include wheat, soybean, corn, potato, rice, wakame, sesame or pea bean, and other protein degradation products. From the standpoint of sufficiently exerting the effects of the present invention, Those are particularly preferred.

  The degree of degradation of the proteolysate is not particularly limited as long as the entire protein is not an amino acid or a salt of an amino acid, and the effect of the present invention is exhibited. The above-mentioned protein degradation products may be used alone or in any combination of two or more.

  The foaming agent for non-alcoholic beverages containing carbon dioxide of the present invention (hereinafter also simply referred to as “foaming agent”) comprises the above A component, B component and C component as active ingredients. The foaming agent may be used by directly adding the component A, component B and component C in the production of a non-alcoholic beverage containing carbon dioxide gas, or by using these components in advance by a method known per se. You may add and use what was mixed and formulated. The content of component A, component B and component C in 100% by mass of the foaming agent of the present invention is such that component A is usually 1 to 10% by mass, preferably 2 to 8% by mass, and component B is usually 50 to 90% by mass. %, Preferably 60 to 80% by mass, and the component C is usually 5 to 40% by mass, preferably 12 to 35% by mass. Moreover, the compounding ratio of A component in the foaming agent of this invention, B component, and C component is mass ratio (A: B: C), and is usually 1: (5-90) :( 0.5-40). Yes, preferably 1: (7.5-40) :( 1.5-17.5).

  The method for adding the foaming agent of the present invention is not particularly limited. For example, an aqueous solution is prepared by dissolving the component A, component B and component C or a preparation containing these components in an appropriate amount of water, etc. Is preferably added to a non-alcoholic beverage containing carbon dioxide. Although there is no restriction | limiting in particular in an addition time, For example, in the manufacturing process of a carbon dioxide containing non-alcoholic drink, it can add before and before carbon dioxide injection or before packaging.

  The carbon dioxide-containing non-alcoholic beverage according to the present invention is a beverage that does not contain alcohol or contains less than 1% alcohol and contains carbon dioxide. Specifically, for example, carbonated water, cider, ramune beverage, cola beverage, carbonated beverage with fruit juice, carbonated beverage (beer flavored carbonated beverage) to which beer flavor is imparted by malt extract, hop or hop extract, etc. Is mentioned. Examples of beer-flavored carbonated beverages include so-called non-alcoholic beer-taste beverages and Hoppy (trade name; manufactured by Hoppy Beverage).

  The content of the A component, the B component and the C component in the carbon dioxide-containing non-alcoholic beverage according to the present invention is not uniform because it varies depending on the type of the beverage, the intended foaming performance, etc. In 100% by mass of the gas-containing non-alcoholic beverage, the content of component A is usually 0.0001 to 0.1% by mass, preferably 0.001 to 0.01% by mass, and the content of component B is usually 0.005 to 0.005%. 0.5% by mass, preferably 0.01-0.05% by mass, so that the content of component C is usually 0.001-0.1% by mass, preferably 0.003-0.03% by mass Can be adjusted.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Raw material of foaming agent]
(1) Emulsifier 1) Decaglycerin laurate (trade name: Poem J-0021; HLB16; esterification rate of about 8%; paste form; manufactured by Riken Vitamin Co., Ltd.)
2) Decaglycerin lauric acid ester (trade name: Sunsoft Q-12S; HLB15.5; esterification rate of about 7%; pasty form; manufactured by Taiyo Kagaku Co.)
3) Decaglycerin stearate ester (trade name: Sunsoft Q-18S; HLB12; esterification rate of about 7%; pellet form; manufactured by Taiyo Kagaku Co.)
4) Sucrose palmitate (trade name: Ryoto sugar ester P-1670; HLB16; powder; manufactured by Mitsubishi Chemical Foods)
5) Sucrose stearate (trade name: Ryoto Sugar Ester S-1670; HLB16; powder; manufactured by Mitsubishi Chemical Foods)
6) Sucrose oleate (trade name: Ryoto Sugar Ester O-1570; HLB15; pasty; manufactured by Mitsubishi Chemical Foods)
7) Polyoxyethylene sorbitan stearate (trade name: Emazole S-120V; HLB14.9; pasty; manufactured by Kao Corporation)
8) Diglycerin fatty acid ester (trade name: Poem DL-100; HLB9.4; pasty; manufactured by Riken Vitamin Co., Ltd.)
9) Sorbitan fatty acid ester (trade name: Poem L-300; HLB8; pasty; manufactured by Riken Vitamin Co., Ltd.)

(2) Thickening stabilizer (all in powder form)
1) Propylene glycol alginate (trade name: Duck Lloyd EF; manufactured by Kikkoman Biochemifa)
2) Xanthan gum (trade name: K-OB; manufactured by DSP Gokyo Food & Chemical)
3) Gellan gum (trade name: Kelcogel; manufactured by DSP Gokyo Food & Chemical)
4) Guar gum (trade name: Maploger CSA 200/50; manufactured by Sankisha)
5) Carrageenan (trade name: GENUGEL carriageenan type CJ; manufactured by Sankisha)
6) Pectin (trade name: GENU pectin type YM-150-LJ; manufactured by Sankisha)
7) Gum arabic (trade name: Quick Gum # 8029; manufactured by Creo International)
8) Octenyl succinic acid starch (trade name: Emulstar 500A; manufactured by Matsutani Chemical Industry Co., Ltd.)

(3) Protein degradation products (all in powder form)
1) Wheat protein degradation product (trade name: SK-5; manufactured by Chiba Flour Mills)
2) Soy protein degradation product (trade name: High New DC6; manufactured by Fuji Oil Co., Ltd.)
3) Corn protein degradation product (trade name: eclipse peptino; manufactured by Nippon Shokuhin Kako Co., Ltd.)
4) Potato protein degradation product (trade name: Potemic; manufactured by Cosmo Foods)
5) Rice protein degradation product (trade name: Hyperl 5305; manufactured by Kerry Japan)
6) Wakame protein degradation product (trade name: Wakame Peptide; manufactured by Riken Vitamin Co., Ltd.)

[Composition of raw materials]
The compounding composition of the foaming agents 1-27 produced using the said raw material was shown to Tables 1-3. Among these, the foaming agents 1-14 of Table 1 and 2 are the Example which concerns on this invention, and the foaming agents 15-27 of Table 3 are comparative examples with respect to them.

[Method for preparing foaming agent]
Based on the raw material composition shown in Tables 1 to 3, 50 g of foaming agents 1 to 27 were prepared. Among these, since all the raw materials of the foaming agents 4, 5, and 22 are powdery, 50g of powdery foaming agents were prepared by mixing these raw materials uniformly. Moreover, since the foaming agents 25-27 have only one kind of raw material, the raw material itself was used as the foaming agent. On the other hand, foaming agents 1 to 3, 6 to 21, 23, and 24 made of paste-like or pellet-like raw materials and powdery raw materials were prepared by the following method.

  That is, first, a sample case of a pulverizer (model: SM-1C; manufactured by ASONE) was heated by circulating 80 ° C. warm water. A powdery raw material was charged into the sample case, and then a paste-like or pellet-like raw material was charged. Next, the scale of the rotational speed of the pulverizer was set to “7”, and the raw materials were mixed in the pulverizer for 5 minutes to obtain 50 g of powdered foaming agents.

[Test example]

(1) Preparation of non-alcoholic beverage containing carbon dioxide Foaming agents 1 to 21 (0.026 g each) were dissolved in 9.974 g of ion-exchanged water. The obtained aqueous solution was added to 90 g of carbonated water (trade name: Wilkinson Tansan; manufactured by Asahi Beverage Co., Ltd.) cooled to 5 ° C., and 100 g of carbon dioxide-containing nonalcoholic beverages 1 to 21 were prepared. Further, 0.025 g of the foaming agent 22 was dissolved in 9.975 g of ion-exchanged water, and the obtained aqueous solution was added to 90 g of the carbonated water to prepare 100 g of a carbon dioxide-containing nonalcoholic beverage 22. Further, 0.006 g of the foaming agent 23 was dissolved in 9.994 g of ion-exchanged water, and the obtained aqueous solution was added to 90 g of the carbonated water to prepare 100 g of a carbon dioxide-containing nonalcoholic beverage 23. Moreover, 0.021 g of the foaming agent 24 was dissolved in 9.979 g of ion-exchanged water, and the obtained aqueous solution was added to 90 g of the carbonated water to prepare 100 g of a carbon dioxide-containing non-alcoholic beverage 24.

  Further, 0.001 g of the foaming agent 25 was dissolved in 9.999 g of ion-exchanged water, and the obtained aqueous solution was added to 90 g of the carbonated water to prepare 100 g of a carbon dioxide-containing non-alcoholic beverage 25. Moreover, 0.02 g of the foaming agent 26 was dissolved in 9.98 g of ion-exchanged water, and the resulting aqueous solution was added to 90 g of the carbonated water to prepare 100 g of a carbon dioxide-containing non-alcoholic beverage 26. Further, 0.005 g of the foaming agent 27 was dissolved in 9.995 g of ion-exchanged water, and the obtained aqueous solution was added to 90 g of the carbonated water to prepare 100 g of a carbon dioxide-containing non-alcoholic beverage 27. On the other hand, as a control, 10 g of ion-exchanged water in which the foaming agent was not dissolved was added to 90 g of the carbonated water to prepare 100 g of a carbon dioxide-containing non-alcoholic beverage 28.

  Here, the carbon dioxide-containing non-alcoholic beverages 1 to 27 have an emulsifier content of 0.001% by mass, a thickening stabilizer content of 0.02% by mass, and a protein degradation product content of 0.005. It is adjusted to be mass%.

(2) Evaluation and Results Each of 100 mL of the non-alcoholic beverages 1 to 28 containing carbon dioxide gas obtained by the above method was a 200 mL cylindrical transparent cylinder (inner diameter: 36 mm; height: 270 mm; material: polymethylpentene). The foam was poured into the cylinder over 5 seconds from a position 5 cm above the opening, and foaming, foam quality, foam retention and foam marks were evaluated according to the criteria shown in Table 4. The results are shown in Table 5.

  Here, in the evaluation criteria for foaming and foam retention in Table 4, “total volume” is the volume of the entire beverage including foam generated by injection into the cylinder.

  From the results of Table 5, the carbon dioxide-containing non-alcoholic beverages 1 to 14 to which the foaming agents according to the examples of the present invention were added were evaluated as “◎” or “◯” in any evaluation item, and the present invention. It was an excellent one that achieved the target effect. On the other hand, in the carbon dioxide gas-containing non-alcoholic beverages 15 to 27 to which the foaming agent of the comparative example is added, the evaluation is “Δ” or “×” in one or more evaluation items, which is the target effect of the present invention. It was not enough to reach. In the control carbon dioxide-containing non-alcoholic beverage 28, the generated foam disappeared in a very short time, and therefore the foam quality and the trace of the foam could not be evaluated.

Claims (1)

A foaming agent for non-alcoholic beverages containing carbon dioxide, comprising the following A component, B component and C component as active ingredients.
A component: emulsifier of HLB 10 or more;
Component B: one or more thickening stabilizers selected from the group consisting of propylene glycol alginate, xanthan gum and gellan gum;
C component: protein degradation product.

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