JP2015008659A - Manufacturing method of packed sparkling drink containing decomposed product of cereal - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a sparkling drink containing decomposed products of cereal which can be kept in a low-temperature state for a long term, with excellent palatability and functionality being imparted.SOLUTION: The manufacturing method of a packed sparkling drink containing decomposed products of cereal includes a step of contacting frozen solids of foam prepared by cooling and agitating a sparkling drink containing decomposed products of cereal with a sparkling drink containing decomposed products of cereal in a container. The packed sparkling drink containing decomposed products of cereal includes a foam part formed of the sparkling drink containing decomposed products of cereal, a part containing frozen solids, and a sparkling drink part containing decomposed products. At least one of the foam part and the part containing frozen solids is disposed on the sparkling drink part containing decomposed products of cereal.

Description

  TECHNICAL FIELD The present invention relates to a method for producing an effervescent beverage containing a cereal decomposition product in a container, and more specifically, a frozen solidified product of a foam prepared by cooling and stirring a cereal decomposition product-containing effervescent beverage, and a cereal decomposition product The present invention relates to a method for producing an effervescent beverage containing a cereal decomposed product in a container, which comprises a step of bringing the contained effervescent beverage into contact with the inside of the container.

  In recent years, consumers' preferences for food and drink have been diversified, and tend to require a new texture, a new form, and an appearance. Under such circumstances, various attempts have been made to provide foods and drinks having a new texture under frozen conditions.

  For example, Patent Document 1 discloses a slush edible concentrate obtained by partially freezing a viscous hydrated sugar solution, forming ice crystals, stirring and blending the gas phase as bubbles. Has been.

  Patent Document 2 contains a saccharide, 0.01 to 5% by weight of a stabilizer, and 0.1 to 5% by weight of an alcohol, and has good shape retention that is difficult to dissolve even at room temperature. Tubed frozen desserts are disclosed.

  In Patent Document 3, fine ice pieces having fluidity at a temperature of −15 ° C. to −2 ° C. and having a major axis length of 0.06 mm to 0.8 mm are mixed with an alcoholic base mix. An alcoholic beverage is disclosed.

  Further, Patent Document 4 discloses a cereal decomposition product-containing sparkling beverage that has a refreshing texture and creamy, and has formed a new textured foam with a long-lasting, high-taste taste. Furthermore, Patent Document 5 discloses a foam improvement agent containing a foam of a cereal decomposition product-containing effervescent beverage and a cereal decomposition product-containing effervescent beverage to which the same has been added.

  However, taking into account consumer demand, it is still required to provide excellent taste or functionality while maintaining beer and other cereal decomposition product-containing sparkling beverages at a low temperature. ing. Moreover, it is also an important issue to efficiently produce such a low-temperature beverage imparted with palatability or functionality without using excessive facilities.

JP 52-15864 A Japanese Patent No. 3406531 Japanese Patent No. 5102934 Japanese Patent No. 4898968 Japanese Patent No. 5000020

  An object of the present invention is to provide excellent palatability or functionality while maintaining a low temperature state of a cereal decomposition product-containing sparkling beverage for a long period of time. Another object of the present invention is to easily produce such a beverage.

  The inventors of the present invention use a frozen solidified foam of a cereal decomposition product-containing effervescent beverage and a cereal decomposition product-containing effervescent beverage to maintain a low temperature for a long period of time and have excellent palatability or functionality. It has been found that it is possible to easily produce an effervescent beverage containing a containerized cereal decomposition product. The present invention is based on such knowledge.

According to the present invention, the following inventions are provided.
(1) A method for producing a sparkling beverage containing a cereal decomposition product in a container,
A step in which a frozen frozen solid product of a foam prepared by cooling and stirring a cereal decomposition product-containing sparkling beverage and a cereal decomposition product-containing sparkling beverage are contacted in a container,
The containerized cereal decomposition product-containing sparkling beverage includes a foam portion formed by the cereal decomposition product sparkling beverage, a freeze-solidified product-containing portion, and a cereal decomposition product-containing sparkling beverage portion, and the foam portion and the frozen portion. The method by which at least 1 is arrange | positioned on a cereal decomposition product containing effervescent drink part among solidified substance containing material parts.
(2) The manufacturing method according to (1), wherein the contacting step includes adding a freeze-solidified product to the cereal decomposition product-containing sparkling beverage contained in the container.
(3) The production method according to (1), wherein the contacting step includes adding the cereal decomposition product-containing sparkling beverage on the frozen solidified product contained in the container.
(4) The production method according to any one of (1) to (3), wherein the contacting step includes mixing the frozen solidified product, the cereal decomposition product-containing sparkling beverage, and the container.
(5) The container-containing cereal decomposition product-containing effervescent beverage includes, in order from the container opening, the foam portion, the frozen solid-containing product portion, and the cereal decomposition product-containing effervescent beverage portion. ). The manufacturing method as described in any one of.
(6) The production method according to any one of (1) to (5), wherein the foam contains frozen extract granules and fine bubbles.
(7) The production method according to any one of (1) to (6), wherein the freeze-solidified product is formed by freeze-solidifying the foam at −40 ° C. to −2 ° C.
(8) a foam part formed by a cereal decomposition product sparkling beverage;
A freeze-solidified product-containing portion comprising a foam-freeze-solidified product prepared by cooling and stirring a cereal decomposition product-containing sparkling beverage;
Including a cereal decomposition product-containing sparkling beverage part,
A cereal decomposition product-containing sparkling beverage in a container, wherein at least one of the foam portion and the frozen solid-containing material portion is disposed on the cereal decomposition product-containing sparkling beverage portion.
(9) The cereal decomposition product-containing effervescent beverage in a container according to (8), including a foam portion, a frozen solidified product-containing portion, and a cereal decomposition product-containing effervescent beverage portion in order from the container opening side.

  ADVANTAGE OF THE INVENTION According to this invention, the low-temperature state can be maintained for a long period, and the containerized cereal decomposition product containing sparkling beverage which has the outstanding palatability or functionality can be manufactured easily. Further, according to the present invention, by containing the frozen solidified product in the cereal decomposed product-containing sparkling beverage, a unique throat that remains cold after drinking can be imparted to the beverage. Moreover, according to this invention, the foam retention in a drink can be improved effectively.

It is a photograph of the frozen solidified foam of the cereal decomposition product-containing sparkling beverage. It is a photograph of the beer in a container to which the frozen solidified product of the present invention is added. It is the photograph which image | photographed the process which the frozen solidified material of this invention and beer are made to contact in a container. It is a photograph of the beer in a container of the present invention obtained by stirring the frozen solidified product of the present invention and beer in a container. It is a photograph of the frozen solidified material of the present invention housed in a transparent glass glass. It is the photograph which image | photographed the process which pours out beer on the frozen solidified material of this invention accommodated in the container. It is a photograph of the beer in a container of the present invention.

Detailed description of the invention

Method for Producing Effervescent Beverage Containing Cereal Decomposition Product in Container The method for producing effervescent beverage containing cereal decomposition product in a container according to the present invention is to freeze and solidify foam prepared by cooling and stirring the effervescent beverage containing cereal decomposition product. And a cereal decomposition product-containing sparkling beverage in a container, wherein the container-containing cereal decomposition product-containing sparkling beverage contains a foam portion formed by the cereal decomposition product sparkling beverage and a frozen solidified product And a cereal decomposition product-containing sparkling beverage part, and at least one of the foam part and the frozen solidified product part is disposed on the cereal decomposition product-containing sparkling beverage part. Yes.

Cereal degradation product-containing effervescent beverage In the present invention, the cereal degradation product-containing effervescent beverage can be any type of beverage as long as it is an effervescent beverage containing a degradation product of cereal. Preferably, a drink containing malt or barley decomposition products can be mentioned. In the present invention, cereals are not particularly limited as long as they are cereals, but are preferably barley, wheat, soybeans, and peas, and more preferably barley. Although it does not specifically limit as a concrete aspect of the decomposition product of cereals, it is a decomposition product of malt, barley, wheat, soybean, pea, corn, for example, soybean protein, soybean peptide, pea protein, corn protein decomposition Things.

  In the present invention, when preparing a cereal decomposed product-containing sparkling beverage, a foam-improving component that has been used in the past to improve foam retention of sparkling beverages can be added. The foam improvement component is not particularly limited as long as it is a component capable of improving foam retention, but preferably a protein, glycoprotein, hop-derived bitter substance (eg, isohumulone, isocohumulone), saponin, transition metal ion, low molecular weight polyphenol , Α-glucan, β-glucan, and bentozan. Examples of the protein as the foam improvement component include soybean peptide, soybean protein, pea protein, barley protein, corn protein degradation product, octenyl succinic acid protein, and the like.

  In the present invention, specific examples of the cereal decomposition product-containing effervescent beverage are preferably malt decomposition product-containing effervescent beverages, and more preferably beer-based beverages. The beer-based beverage usually refers to a beverage having a taste and aroma peculiar to beer obtained when beer is produced, that is, when beer is produced based on fermentation by yeast or the like. For example, beer, sparkling liquor, Non-fermented malt beverages such as fermented malt beverages such as liqueurs, other brewed liquors, or completely alcohol-free malt beverages (non-alcoholic malt beverages). When a beverage containing alcohol is frozen, the beverage containing alcohol is preferable from the viewpoint of subsequent processing because it is softer than when a beverage not containing alcohol is frozen. Moreover, as long as it is a beer-type drink, it is not limited to a malt drink, The form of the non-wheat drink which does not use wheat and malt may be sufficient. As a particularly preferable embodiment of the beer-based beverage, there can be mentioned a fermented alcoholic beverage made of beer, happoshu, or other brewed liquor, or a non-alcoholic malt beverage.

  Examples of the “non-wheat beverage” include beer-like effervescent beverages using peas, soybeans, and corn. The “non-wheat beverage” has an alcohol content of 0% by weight. Examples include non-fermented beverages such as completely alcohol-free beverages, and alcohol-containing beverages containing alcohol. From the viewpoint of foam formation, an embodiment containing alcohol is preferred. Examples of the alcohol-containing non-wheat beverage include fermented beverages obtained by fermentation and beverages to which alcohol is added. Examples of non-wheat beverages include non-alcoholic fermented beverages obtained by removing alcohol, other low-boiling components and low-molecular components from fermented beverages obtained by fermentation.

Moreover, according to the preferable aspect of this invention, the drink of this invention is for adults. In this specification, an adult means the legal age at which alcohol can be drunk. The preferred embodiment of the cereal decomposition product-containing effervescent beverage from which the foam of the present invention is derived and the cereal decomposition product-containing effervescent beverage combined with the frozen solidified product of the present invention is an alcoholic beverage. Is preferred.
Moreover, you may add a fragrance | flavor, a pigment | dye, a sweetener, etc. to the drink of this invention.

Foam In the production of the containerized cereal decomposition product-containing sparkling beverage of the present invention, a foam prepared by cooling and stirring the cereal decomposition product-containing sparkling beverage as described above is first prepared.

  The foam of the present invention is composed of a mixture containing frozen frozen granule extract-containing frozen beverages and fine bubbles present between the granules. Therefore, the foam of the present invention preferably comprises extract frozen fine particles and fine bubbles. The fine bubbles present between the extract frozen fine particles may contain bubbles derived from a gas (for example, carbon dioxide or nitrogen) dissolved in the cereal decomposition product-containing sparkling beverage, It is a fine bubble containing a gas entrained from outside air. Since the frozen extract granule contained in the foam of the present invention can be produced by cooling and stirring the cereal decomposed product-containing sparkling beverage, the frozen extract granule contained in the foam of the present invention is contained in the beverage. May contain fine particles derived from water, and may be fine particles derived from the extract contained in the beverage (eg, containing carbohydrates, nitrogen compounds, glycerin, minerals, etc.), and foam containing a cereal decomposition product When alcoholic beverages contain alcohol, they may contain fine particles derived from the alcohol component, or fine particles derived from components containing two or more of these components. Further, since the foam of the present invention can be produced by cooling and stirring the cereal decomposition product-containing effervescent beverage as described later, the frozen frozen extract of the cereal decomposition product-containing effervescent beverage, In addition to the microbubbles present between the frozen extract granules, a liquid component derived from a cereal decomposition product-containing sparkling beverage used in the production of the foam of the present invention can also be a constituent of the foam. The composition ratio of the liquid component derived from the cereal decomposition product-containing sparkling beverage contained in the foam of the present invention is the amount of fine particles derived from water produced from the beverage and the fine particles derived from the extract produced from the beverage Depending on the amount, the composition ratio of water and extract in the cereal decomposition product-containing sparkling beverage before the fine particles contained in the foam of the present invention are produced may be different.

  The foam of the present invention can be produced, for example, according to the description in Japanese Patent No. 4898968 or Japanese Patent No. 5000020.

Hereinafter, the foam of the present invention will be described with specific examples of the production method.
First, the cereal decomposition product-containing effervescent beverage derived from the cereal decomposition product-containing effervescent beverage transport container is cooled and stirred by a cooling and agitation means including a cooling blade and a stirring blade such as a screw type stirring blade. Next, the water | moisture content of cereal decomposition product containing sparkling beverage liquid freezes by this cooling and stirring process. When the moisture is frozen, the extract is concentrated as a result, the viscosity is increased, and a slurry containing the extract frozen fine particles is formed.

  Furthermore, when cooling and stirring are continued, ambient air (outside air) starts to be entrained, and volume expansion resulting therefrom begins. In this case, since air (outside air) having a lower thermal conductivity than that of the beverage is entrained, the temperature decreases gradually, and when the air (outside air) begins to be entrained, an inflection point of a temperature decreasing tendency appears. Further, when the cooling and stirring and the ambient gas entrainment process are continued, a foam (frozen foam) of the cereal decomposition product-containing sparkling beverage in which ambient air (outside air) is entrained to a saturated state is formed. The foam (frozen foam) of the effervescent beverage contains fine particles in which the water of the beverage is frozen, fine particles in which the extract of the beverage is frozen, and fine particles of the entrained air (outside air). When a product-containing sparkling beverage is drunk, it has a refreshing texture and a creamy texture like snow, and forms a new textured foam with a lasting foam.

  In the production of the foam of the present invention, a process comprising forming a slurry containing frozen extract fines by cooling and stirring the cereal decomposition product-containing foamable beverage liquid; and cooling and stirring the slurry and treating the outside air with gas It is preferable to carry out continuously with the step of preparing the foamed product of the cereal decomposition product-containing sparkling beverage containing the extract frozen granules and the fine bubbles. The implementation time of these two steps varies depending on the stirring temperature, stirring conditions, etc. For example, the cooling and stirring chamber equipped with a stirring blade such as a cooling cylinder and a screw type stirring blade contains a cereal decomposition product at 5 ° C. When 3 L of sparkling beverage (for example, beer) is added, stirring and cooling are performed under conditions of a refrigerant temperature of −15 to −12 ° C., an outside air temperature of 22 ° C., and a stirring speed of 30 rpm, The cooling treatment time is preferably 25 minutes or more, more preferably 40 minutes or more, and further preferably 70 minutes or more. In this case, the charged beverage is stirred and cooled by the refrigerant, and the temperature gradually decreases to form a slurry containing frozen extract fine particles. Further, while the slurry is cooled, stirring is continued, The foam can be produced by winding up. Therefore, according to a preferred aspect of the present invention, the foam is obtained by cooling and stirring and entraining the outside air gas with a slurry containing extract frozen fine particles formed by cooling and stirring the cereal decomposition product-containing sparkling beverage liquid. It has been adjusted.

  In the method for producing a foam of the present invention, a step of cooling and stirring and an outside air entrainment treatment is performed on a slurry containing frozen extract granules formed by cooling and stirring the cereal decomposition product-containing foamable beverage liquid. It can be controlled by the viscosity, temperature, volume expansion rate, or lightness of the foam of the cereal decomposition product-containing sparkling beverage.

  The step of cooling, stirring and external gas entrainment treatment of the slurry containing frozen extract granules formed by the cooling and stirring treatment of the cereal decomposition product-containing sparkling beverage liquid is performed on the foam of the cereal decomposition product-containing sparkling beverage. When controlling by viscosity, the viscosity of the foam of the prepared cereal decomposition product-containing sparkling beverage is preferably adjusted to 0.4 to 30 pa · s, more preferably 0.7 to 30 pa · s. More preferably 1.5 to 25 pa · s, even more preferably 1.5 to 9 pa · s, still more preferably 2 to 9 pa · s, and even more preferably 2 to 2 pa · s. 3 pa · s is adjusted. It is preferable to adjust the viscosity of the foam of the prepared cereal decomposition product-containing sparkling beverage to 0.4 to 30 pa · s in order to maintain the foam of the foam and to provide a refreshing texture.

  The step of cooling, stirring and external gas entrainment treatment of the slurry containing frozen extract granules formed by the cooling and stirring treatment of the cereal decomposition product-containing sparkling beverage liquid is performed on the foam of the cereal decomposition product-containing sparkling beverage. When controlling by temperature, the temperature of the foam of the prepared cereal decomposition product containing sparkling beverage is preferably adjusted to −15 to −1.8 ° C., more preferably −8 to −2.5 ° C. Adjusted, more preferably adjusted to -8 to -3.5 ° C, even more preferably adjusted to -7 to -4 ° C, and still more preferably adjusted to -4.5 to -3.5 ° C. . Adjusting the temperature of the foam of the prepared cereal decomposition product-containing sparkling beverage to −15 to −1.8 ° C. maintains the foam retention of the foam and gives a refreshing texture. Is preferable.

  The slurry containing frozen extract fines formed by the cooling and stirring treatment of the cereal decomposition product-containing sparkling beverage liquid is cooled, stirring, and the outside gas entrainment treatment process is performed. When controlling by a volume expansion coefficient, the volume expansion coefficient of the foam of the prepared cereal decomposition product containing effervescent drink becomes like this. Preferably it is adjusted to 1.3-3.5, More preferably, 1.5-3. 5, more preferably 2 to 3.5, even more preferably 2 to 3, and even more preferably 2 to 2.5. Adjusting the volume expansion rate of the foam of the prepared cereal decomposition product-containing sparkling beverage to 1.3 to 3.5 is to maintain the foam retention of the foam and to give a refreshing texture. preferable.

  The step of cooling, stirring, and external gas entrainment treatment of the slurry containing frozen frozen extract formed by cooling and stirring of the cereal decomposition product-containing sparkling beverage liquid is performed by When controlling by lightness, the lightness of the foam of the prepared cereal decomposition product-containing sparkling beverage is the lightness of the foam of the prepared cereal decomposition product-containing sparkling beverage, and the cereal decomposition before making the foam The difference ΔL from the lightness of the product-containing sparkling beverage is preferably adjusted to 8-45, more preferably 30-45, still more preferably 40-45, and even more preferably 41-44. Adjusted. By adjusting the difference ΔL between the brightness of the foam of the prepared cereal decomposition product-containing sparkling beverage and the brightness of the cereal decomposition product-containing sparkling beverage before making the foam, the foam This is preferable in order to maintain the foam retention and to provide a refreshing texture.

  According to a more preferred embodiment of the present invention, the viscosity, temperature, volume expansion coefficient, and lightness difference (ΔL) of the foam of the cereal decomposition product-containing sparkling beverage can be appropriately combined and specified. The foam of the cereal decomposition product-containing effervescent beverage has a viscosity of 2 to 3 pa · s, and the foam of the cereal decomposition product-containing effervescent beverage has a volume expansion coefficient of 2 to 2.5. Can do. According to another more preferable aspect of the present invention, the viscosity of the foam of the cereal decomposition product-containing sparkling beverage is 2 to 3 pa · s, and the temperature of the foam of the cereal decomposition product-containing sparkling beverage is −4.5. It is -3.5 degreeC, the volume expansion coefficient of the foam of a cereal decomposition product containing effervescent drink is 2-2.5, and it is set as the brightness of the foam of a cereal decomposition product containing effervescent drink, and a foam The foam whose difference ((DELTA) L) with the brightness of the previous grain decomposition product containing effervescent drink is 41-44 can be mentioned.

  Further, in the present invention, in the step of cooling and stirring the slurry containing the extract frozen fine particles formed by cooling and stirring the cereal decomposed product-containing effervescent beverage liquid, the ambient air or the atmosphere Outside air in which part or all of the atmosphere is replaced with nitrogen gas can be used. The nitrogen content can be used at a rate of 1 to 100% in the outside air, but preferably at a rate of 70 to 100%. It is preferable to contain nitrogen in the outside air in order to further improve the foam retention of the foamed foamed cereal decomposition product-containing sparkling beverage.

  According to another more preferable aspect of the present invention, the outside air gas used in the preparation of the foam of the cereal decomposition product-containing sparkling beverage may contain carbon dioxide, but the carbon dioxide content in the outside air gas The ratio is preferably less than 100%, and more preferably less than 90%. Setting the carbon dioxide content in the outside air gas to less than 100%, preferably less than 90%, is preferable for further improving the foam retention of the foam of the formed cereal decomposition product-containing sparkling beverage.

According to another more preferable aspect of the present invention, the outside air gas used in the preparation of the foam of the cereal decomposition product-containing sparkling beverage is, for example, the same composition as the atmosphere (atmosphere) or a composition close to the atmosphere (atmosphere and the atmosphere). The same composition is about 76 to 80% nitrogen, about 19 to 23% oxygen, argon, carbon dioxide, etc.), more preferably 0.01 to 0.5 MPa by air and / or nitrogen, and further preferably Is preferably performed by pressurizing at 0.01 to 0.1 MPa, particularly 0.02 to 0.07 MPa. Here, the composition close to the atmosphere means that the nitrogen content in the gas is, for example, 70 to 99% (oxygen content is about 1 to 29%), preferably 70 to 95% (oxygen content is about 4 to 29). %), More preferably 70-85% (oxygen content is about 14-29%), even more preferably 70-80% (oxygen content is about 19-29%), even more preferably 70-75% ( The oxygen content is about 24-29%), and the composition contains at least nitrogen and oxygen. When the foam of the present invention is prepared in the same composition as the atmosphere, a nitrogen gas cylinder or the like for supplying nitrogen gas is unnecessary, and the cost can be greatly reduced.
Moreover, it is preferable that the foam of this invention is contained in the fine bubble by which the above gas is contained between the fine particles of a foam.

Freeze-solidified product of foam In the production of a foamed beverage containing a cereal decomposition product in a container according to the present invention, the foam obtained as described above is freeze-solidified to obtain a freeze-solidified product.

  The method of freezing and solidifying the foam of the present invention is not particularly limited, but it is preferably carried out by placing the foam in a molding container (such as a plastic cup) and allowing it to stand in a known refrigeration apparatus. it can. Although the temperature which freeze-solidifies a foam is not specifically limited, Preferably it is -40 degreeC--2 degreeC.

  Moreover, the form of the freeze-solidified product of the present invention may be any of a granular form, a powder form, and a lump form, but is preferably a powder form. The freeze-solidified product of the present invention can be prepared in a desired size or shape using a known apparatus such as a mixer, but the freeze-solidified product is preferably used after adjusting to a powder form.

  Moreover, the freeze-solidified product of the present invention can exhibit an excellent effect of improving foam retention. Therefore, according to another aspect of the present invention, there is provided a foam retention agent comprising the freeze-solidified product of the present invention. Moreover, according to another aspect of the present invention, there is provided a method for improving foam retention of a beverage using the frozen solidified product of the present invention. According to a more specific aspect, there is provided a method for improving foam retention comprising adding the frozen solidified product of the present invention to a beverage or adding a beverage to the frozen solidified product of the present invention.

  Here, the improvement of foam retention means that the frozen solidified product of the present invention is added to the frozen solidified product of the present invention even in a short time as compared with the beverage not containing the frozen solidified product of the present invention. Or if the duration of the foam derived from the said drink is long, it will be judged that the foam retention improved. Whether the foam derived from the frozen solidified product of the present invention or the foam derived from the beverage persists is determined by, for example, pouring a cereal decomposition product-containing sparkling beverage into a mug, foaming the beverage, and then freezing and solidifying the present invention. The product is added, and the determination is made based on the presence or absence of coating with the frozen solidified product of the present invention or the foam derived from the beverage on the liquid surface in contact with air. If the entire surface of the liquid surface is covered with the frozen solidified product of the present invention or the foam derived from the beverage, it is determined that the state of foam retention is maintained, and one of the liquid surface is selected. If the foam derived from the freeze-solidified product or beverage of the present invention has disappeared even in the part, it is determined that the foam-holding state is not maintained.

  By adding such a frozen solidified product of the present invention to a cereal decomposition product-containing sparkling beverage, the foam retention of the cereal decomposition product-containing sparkling beverage is improved. For example, even if it is a cold beverage, the foam support is improved. Beverages can be provided. The frozen solidified product of the present invention is not only added to a beverage (e.g., a cereal decomposed product-containing sparkling beverage) or the beverage is added to the frozen solidified product of the present invention, but not added to the cereal decomposed product-containing sparkling beverage, The case where only the frozen solidified product of the present invention is accommodated in a container and a part of the stored frozen solidified product is melted to form a beverage is also included in the aspect of the present invention. In addition, a case where the freeze-solidified product is added to a cereal degradation product-containing sparkling beverage different from the cereal degradation product-containing sparkling beverage used for forming the frozen solidified product is also included in the embodiment of the present invention.

Contacting process The cereal decomposition product-containing sparkling beverage in the container of the present invention is easily produced by bringing the frozen solidified product obtained as described above into contact with the cereal decomposition product-containing sparkling beverage in the container. Can do.

  Although the container in which the contact process of this invention is performed is not specifically limited, It is preferable that it is a drinking container which has an opening part in an upper surface. Further, in view of imparting a visual effect to the beverage by adding a frozen solid, such a container is preferably a transparent container. Specific examples of the container of the present invention include glass beer glasses or mugs. In this invention, after performing the said contact process in this container, the obtained cereal decomposition product containing sparkling beverage containing a container can be provided to a drinker as it is.

  The specific method of the contact step of the present invention is not particularly limited as long as the frozen solidified product and the cereal decomposed product-containing sparkling beverage are in contact with each other in the container, and a known method can be used, and the frozen solidified product of the present invention can be used. A cereal decomposition product-containing sparkling beverage may be added, or a cereal decomposition product-containing sparkling beverage may be added to the frozen solidified product of the present invention. The frozen solidified product of the present invention is preferably added to the container in a powder form in consideration of efficient contact with the cereal decomposition product-containing sparkling beverage.

According to one aspect of the present invention, the contacting step comprises adding the frozen solidified product on the cereal decomposed product-containing sparkling beverage contained in a container.
Moreover, according to another aspect of this invention, it comprises adding the cereal decomposition product containing sparkling beverage on the frozen solidified material of this invention accommodated in the container. Moreover, according to a preferable aspect, the said addition comprises pouring the cereal decomposition product containing sparkling beverage on a frozen solidified material. Adding an effervescent beverage containing a cereal decomposition product onto a frozen solid product previously contained in a container efficiently brings the frozen solid product and the beverage into contact with each other. And it is advantageous when generating the three-layer structure comprised from a drink part rapidly.

  Moreover, in the said contact process of this invention, it is preferable to mix in a container with a frozen solidified material, a cereal decomposition product containing effervescent drink in consideration of making a frozen solidified material and a drink contact efficiently. The specific method of this mixing process is not specifically limited, For example, it can implement by the stirring process using a stirring rod or a spoon.

Containerized cereal decomposition product-containing effervescent beverage The containered cereal decomposition product-containing effervescent beverage of the present invention can be provided by the above-described production method, and the foam part formed from the cereal decomposition product effervescent beverage and the cereal decomposition product A freeze-solidified product containing portion containing a frozen solidified product of foam prepared by cooling and stirring the sparkling-containing beverage containing beverage, and a foamed portion and frozen solidified product-containing product At least one of the parts is arranged on the cereal decomposition product-containing sparkling beverage part.

  One feature of the effervescent beverage containing a cereal decomposed product in a container of the present invention is that the beverage has a freeze-solidified product-containing part. When the frozen solidified product and the cereal decomposed product-containing sparkling beverage are brought into contact, the frozen solidified product and the cereal decomposed product-containing sparkling beverage are mixed, or the frozen solidified product is dispersed in the cereal decomposed product-containing sparkling beverage. A part composed of a dispersion is produced. This part is referred to as a “freeze-solidified part containing part”. The frozen solidified product-containing portion of the present invention may be present as one or a plurality of lumps in the containerized cereal decomposition product-containing sparkling beverage, or may be present in a layered form.

  Moreover, the foam part of this invention is comprised from the foam formed with a grain decomposition-product sparkling drink. The foam part of the present invention may be present around the freeze-solidified part-containing part as one or a plurality of lumps, or may be present in layers.

  Moreover, the cereal decomposition product containing effervescent drink part of this invention is comprised by the cereal decomposition product effervescent drink. In the container of the present invention, the cereal decomposition product-containing sparkling beverage part of the present invention is usually arranged in layers below the foam part and the frozen solid-containing part.

  In the container-containing cereal decomposition product-containing sparkling beverage of the present invention, the frozen solidified product and the cereal decomposition product sparkling beverage are brought into contact with each other, and in order from the container opening side, the layered foam portion and the layered freeze-solidified product A three-layer structure composed of a substance-containing material part and a layered cereal decomposition product-containing sparkling beverage part can be generated. The container-containing beverage of the present invention having such a unique three-layer structure has a visually good gradation-like appearance in an environment where light is irradiated, which is advantageous in stimulating consumer demand.

  Further, in the container-containing cereal decomposed product-containing sparkling beverage, the frozen solidified product and the cereal decomposed product sparkling beverage are brought into contact with each other in order from the container opening side, and the layered frozen solidified product-containing part, A three-layer structure composed of a layered foam part and a layered cereal decomposition product-containing sparkling beverage part can be generated.

  Further, in the container-containing cereal decomposition product-containing sparkling beverage of the present invention, not only a three-layer structure, but a structure of four or more layers, for example, in order from the container opening side, a layered foam portion and a layered frozen solidified content A four-layer structure composed of an object part, a layered foam part, and a layered cereal decomposition product-containing sparkling beverage part can be generated.

According to the manufacturing system / apparatus invention of packaged cereal hydrolyzate containing effervescent beverages, the desired time, at the desired locations, contacting the freeze solidified and cereal hydrolyzate containing effervescent beverages, bottled cereals decomposition A product-containing sparkling beverage can be produced.

  For example, in the container-containing cereal decomposition product-containing sparkling beverage of the present invention, the foam of the cereal decomposition product-containing sparkling beverage is produced in one place such as a restaurant, and the resulting foam is put into a molding container. The frozen solidified product is produced by freezing and the obtained frozen solidified product is brought into contact with the cereal decomposed product-containing sparkling beverage to obtain a cereal decomposed product-containing sparkling beverage in a container. Therefore, according to one aspect of the present invention, a step of producing a foam from a cereal decomposition product-containing sparkling beverage, a step of producing a frozen solid product from the foam, and a frozen solid product and a cereal decomposition product-containing foaming property Provided is a production system for a sparkling beverage containing a cereal decomposed product in a container, wherein the step of bringing the beverage into contact with the beverage is performed in one production unit.

  In addition, the beverage in a container of the present invention is manufactured in advance in a first manufacturing unit such as a factory in advance of a frozen solidified product in a molding container, and the frozen solidified product in a molding container is in a frozen state, such as in a restaurant. It can convey to a 2nd manufacturing part, a frozen solidified material and a cereal decomposition product containing sparkling beverage can be made to contact in a 2nd manufacturing part, and the cereal decomposition product containing sparkling beverage containing a container can be obtained. Therefore, according to another aspect of the present invention, the frozen solidified product is manufactured in the first manufacturing unit, the frozen solidified product is transported from the first manufacturing unit to the second manufacturing unit, and in the second manufacturing unit, Providing a system for producing an effervescent beverage containing a cereal decomposition product in a container, comprising bringing a frozen solidified product into contact with an effervescent beverage containing a cereal decomposition product and producing an effervescent beverage containing a cereal decomposition product in a container Is done. Such a production system of the present invention is advantageous in reducing equipment costs in restaurants and the like.

  In addition, in the production of the containerized cereal decomposition product-containing sparkling beverage of the present invention, the frozen solidified product and the cereal decomposition product-containing sparkling beverage are introduced from the inlet, and the frozen solidified product and the cereal decomposition product-containing sparkling beverage are brought into contact with each other. An apparatus that automatically performs the above-described contact step can be used. Therefore, according to another aspect of the present invention, there is provided an inlet for a frozen solidified product and a cereal decomposed product-containing sparkling beverage, and an apparatus for contacting the frozen solidified product and the cereal decomposed product-containing sparkling beverage. An apparatus for producing a sparkling beverage containing a cereal decomposed product in a container is provided.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

Example 1 Production of Foam and its Freeze- Consolidated Product A foam was produced according to the description in Japanese Patent No. 4898968. Specifically, commercial beer was used as the effervescent beverage, and 3 L of beer having a temperature of 5 ° C. was charged into the cooler as the initial beer charging amount. Next, the outside air temperature was 26.0 ° C., the refrigerant temperature of the cooler was −15 to −12 ° C., and the mixture was cooled and stirred at a stirring speed of 30 rpm to obtain a foam. Here, the outside air in producing the foam was air.
Next, the obtained foam was put into a molding container and frozen at -18 ° C. for 1 day to obtain a frozen solid (FIG. 1).

Example 2 Production 1 of Effervescent Beverage Containing Cereal Decomposition Product in Container 1
300 mL of beer was poured into a glass made of transparent glass, and 40 g of the freeze-solidified product obtained in Example 1 was added thereon. As a result, a part of the foamed part formed by beer and a part of the frozen solidified product-containing part in which the frozen solidified product was impregnated with beer were obtained, respectively, to obtain a containerd beer arranged on the beverage part of beer. (FIG. 2).

Example 3
3-1: Production of sparkling beverage containing containerized cereal decomposition product 2
First, according to the process described in Example 2, a part of the foamed part formed of beer and a part of the frozen and solidified substance-containing part in which the frozen and solidified substance is impregnated with beer are arranged on the beverage part of beer. A containerd beer was obtained (see FIG. 2).
Next, the beer in the container shown in FIG. 2 was stirred with a spoon, and the beer and the frozen solid were mixed (FIG. 3A).

  As a result, in the beer in a container, a three-layer structure of a layered foam part, a layered frozen solid-containing part, and a layered beverage part was generated in order from the glass opening side (FIG. 3B).

3-2: Appearance evaluation The three-layer container beer obtained in Example 3 was allowed to stand in the room where the fluorescent lamp was turned on, and the appearance was observed.
As a result, the two layers of the freeze-solidified product-containing part and the beer part produced brown-brown scattered light different from each other (FIG. 3B), and had a different appearance from normal beer.

3-3: Temperature change for 20 minutes was measured for the beer contained in the container (corresponding to FIG. 3B) obtained in the temperature change evaluation 3-1 (beverage temperature 5 ° C. at the start of the test, ambient temperature 25 ° C.). Moreover, what poured 340 mL of normal beer into 380 mL transparent glass glass was prepared as control.
As a result, the beer in a container of Example 3 maintained a beverage temperature of about 5 ° C. from the start of the test to the end of the test. On the other hand, the normal beer in a container rose from about 5 ° C. to about 11 ° C. after the start of the test.

3-4: Foam duration time The foam duration was measured for the beer contained in the container (corresponding to FIG. 3B) and the control (normal beer) obtained in 3-1.
As a result, it was confirmed that the beer in the container of Example 3 had foam for at least 30 minutes. On the other hand, with normal beer in a container, the foam almost disappeared after 30 minutes.

3-5: Evaluation of drinking feeling About the beer contained in the container obtained in 3-1 (corresponding to FIG. 3B) and the control (ordinary beer), the drinking feeling was evaluated by a panelist trained at the time of beer production and 5 minutes after that. .
As a result, the beer contained in the container of Example 3 was confirmed to have a unique throat that remained cold after drinking at both the time of beer production and 5 minutes after that. On the other hand, with normal beer, such a feeling of drinking (squeezing throat) was not recognized.

Example 4
4-1: Production of a sparkling beverage containing a cereal decomposition product in a container 3
40 g of the freeze-solidified product obtained in Example 1 was adjusted to a bower shape and then placed in a 380 mL transparent glass glass (FIG. 4A). Next, 300 mL was poured onto the frozen solidified material stored in the container (FIG. 4B).

  As a result, in the beer in a container, a three-layer structure of a layered foam part, a layered frozen solid-containing part, and a layered beverage part was generated in order from the top of the glass (FIG. 4C).

Claims (9)

A method for producing an effervescent beverage containing a cereal decomposition product in a container,
A step in which a frozen frozen solid product of a foam prepared by cooling and stirring a cereal decomposition product-containing sparkling beverage and a cereal decomposition product-containing sparkling beverage are contacted in a container,
The container-containing cereal decomposition product-containing sparkling beverage includes a foam portion formed of a cereal decomposition product sparkling beverage, a frozen solidified product-containing portion, and a cereal decomposition product-containing sparkling beverage portion, and the foam portion And at least one of the freeze-cured product-containing portion is disposed on the cereal decomposition product-containing sparkling beverage portion.   The manufacturing method according to claim 1, wherein the contacting step includes adding the frozen solidified product to a cereal decomposition product-containing sparkling beverage contained in a container.   The manufacturing method according to claim 1, wherein the contacting step includes adding a cereal decomposition product-containing sparkling beverage on the frozen and solidified product contained in a container.   The said contact process is a manufacturing method as described in any one of Claims 1-3 including mixing in the container with the said frozen solidified material, cereal decomposition product containing sparkling beverage.   The said cereal decomposition product containing sparkling beverage containing a container contains the said foam part, the said frozen solidified material containing part, and the said cereal decomposition product containing sparkling beverage part in order from the container opening part side. The manufacturing method as described in any one of these.   The manufacturing method as described in any one of Claims 1-5 in which the said foam contains an extract frozen granule and a fine bubble.   The manufacturing method according to any one of claims 1 to 6, wherein the freeze-solidified product is formed by freeze-solidifying the foam at -40 ° C to -2 ° C. A foam part formed by a cereal decomposition product sparkling beverage;
A freeze-solidified product-containing portion comprising a foam-freeze-solidified product prepared by cooling and stirring a cereal decomposition product-containing sparkling beverage;
Including a cereal decomposition product-containing sparkling beverage part,
A cereal decomposition product-containing sparkling beverage in a container, wherein at least one of the foam portion and the frozen solid-containing material portion is disposed on the cereal decomposition product-containing sparkling beverage portion.   The cereal decomposition product containing effervescent drink with a container of Claim 8 containing the said foam part, the said frozen solidified material containing part, and the said cereal decomposition product containing effervescent drink part sequentially from the container opening part side.