JP2016119895A - Method for making drawing on sparkling drink containing grain decomposition product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To stably and clearly make a drawing on a foam layer of a sparkling drink containing grain decomposition product.SOLUTION: A method for making a drawing on a sparkling drink containing grain decomposition product includes making the drawing with a liquid food material on a foam layer formed on the sparkling drink containing grain decomposition product. The liquid food material has a chromaticity sharply distinguishable from the foam layer, and the viscosity of the liquid food material is preadjusted so that the liquid food material is held on the foam layer.SELECTED DRAWING: Figure 4

Description

  The present invention relates to a method for drawing a sparkling beverage containing a cereal decomposition product using a liquid food material.

  In recent years, it has been widely performed to improve visual added value by drawing a pattern or a picture on the surface of a lunch box or beverage. In particular, cafes and restaurants provide coffee drinks by drawing patterns and pictures on the surface of drinks, such as latte art and design cappuccino. Widely accepted. Latte art is a drawing method that draws patterns and pictures by pouring highly stable milk foam (also called foamed milk) or whipped cream on the surface of coffee such as espresso. The design cappuccino draws by attaching a black espresso extract or the like to a tool such as a thermometer needle.

  On the other hand, cereal decomposition product-containing sparkling beverages such as beer, non-alcohol beer, and sparkling liquor have been widely consumed by consumers, and it has been previously studied to impart visual aesthetics and the like. For example, Patent Document 1 reports that a character or a pattern is drawn on the surface of a foam of a cereal decomposition product-containing sparkling beverage such as beer. Specifically, the method described in Patent Document 1 is a method of drawing by defoaming the foam by irradiating the surface of the foam with a laser and forming irregularities on the surface of the foam.

  However, it has not been reported at all that a pattern or a picture is drawn by coloring the foam layer surface formed on the cereal decomposition product-containing sparkling beverage. This is considered to depend on the characteristic property of the foam of the cereal decomposition product-containing sparkling beverage. When the beverage pressure is released, the foam of the effervescent beverage containing cereal decomposition products vaporizes the internal carbon dioxide gas, and it is further wrapped in a film formed of hop resin, malt protein, and carbohydrates. Is formed. This foam is very easy to disintegrate and cannot be said to have high stability. Even in paragraph [0003] of Patent Document 1, even when edible ink is sprayed on the surface of the foam to draw letters or figures, it only collapses the surface tension of the foam, and the character on the surface of the foam layer. It is described that no figure or figure is shown.

JP 2006-305876 A

  The object of the present invention is to form a stable and clear drawing using a liquid food material on the surface of the foam layer of the cereal decomposition product-containing sparkling beverage.

  As a result of intensive studies, the present inventors have been able to form a stable and clear drawing on the surface of the foam layer of the cereal decomposition product-containing sparkling beverage using a liquid food material in which specific parameters have been adjusted in advance. I found out. The present invention is based on such knowledge.

According to the present invention, the following inventions are provided.
(1) A method of drawing on a cereal decomposition product-containing sparkling beverage,
Drawing using a liquid food material on a foam layer formed on the cereal decomposition product-containing sparkling beverage, the liquid food material having a chromaticity that can be distinguished from the foam layer, and A method, characterized in that the viscosity of the liquid food material is adjusted in advance so that the liquid food material is retained on the foam layer.
(2) The method according to (1), wherein the liquid food material has a viscosity of 10 to 10,000 cP at 20 ° C.
(3) The method according to (1) or (2), wherein the liquid food material has a chromaticity of 300 to 10,000 EBC.
(4) The method according to any one of (1) to (3), wherein the amount of the liquid food material used is 2 to 83 mg / mm.
(5) The method according to any one of (1) to (4), wherein the foam forming the foam layer is obtained by foaming a cereal decomposition product-containing sparkling beverage using an outside air gas component.
(6) The method according to (5), wherein the foaming is performed in the atmosphere.
(7) The method according to (5) or (6), wherein the foaming is performed by a method selected from the group consisting of stirring, vibration, decompression, and gas injection.
(8) The method according to any one of (5) to (7), wherein the outside gas component has the same composition as the atmosphere.
(9) The foam which forms the said foam layer contains the foam of the cereal decomposition product containing effervescent drink containing the microparticles | fine-particles of the frozen cereal decomposition product containing effervescent drink, and the bubble which exists between these microparticles | fine-particles. The method according to any one of (1) to (4).
(10) The method according to any one of (1) to (9), wherein the cereal decomposition product-containing sparkling beverage is a beer-based beverage.
(11) A method for producing a cereal decomposition product-containing sparkling beverage having a drawing,
Drawing using a liquid food material on a foam layer formed on the cereal decomposition product-containing sparkling beverage, the liquid food material having a chromaticity that can be distinguished from the foam layer, and A method, characterized in that the viscosity of the liquid food material is adjusted in advance so that the liquid food material is retained on the foam layer.
(12) A cereal decomposition product-containing sparkling beverage obtained by the method according to (11).

  According to the present invention, by using the liquid food material, a stable and clear drawing can be formed on the surface of the foam layer. Therefore, the present invention is advantageous in imparting a visual effect to the cereal decomposition product-containing sparkling beverage and improving palatability.

It is a table | surface which shows the relationship between the viscosity of a liquid food material, and the figure drawn on the surface of the foam layer of a cereal decomposition product containing effervescent drink (evaluation section 1-8). It is a table | surface which shows the relationship between the viscosity of a liquid food material, and the figure drawn on the surface of the foam layer of a cereal decomposition product containing sparkling beverage (evaluation section 9-13). It is a table | surface which shows the relationship between EBC of a liquid food material, and the figure drawn on the surface of the foam layer of the cereal decomposition product containing effervescent drink. It is a table | surface which shows the relationship between the usage-amount of a liquid food material, and the figure drawn on the surface of the foam layer of a cereal decomposition product containing sparkling beverage. It is a table | surface which shows the relationship between the kind of foam of the cereal decomposition product containing effervescent drink, and the figure drawn on the surface of the foam layer of the cereal decomposition product containing effervescent drink.

Detailed description of the invention

  In this specification, “chromaticity” means chromaticity measured by EBC (European Brewery Convention) method, and the unit is “EBC”.

  The method of drawing on the cereal decomposition product-containing sparkling beverage of the present invention includes drawing using a liquid food material on the foam layer formed on the cereal decomposition product-containing sparkling beverage, and the liquid food material is The liquid food material has a chromaticity that can be distinguished from the foam layer, and the viscosity of the liquid food material is adjusted in advance so that the liquid food material is held on the foam layer.

Liquid food material The liquid food material of the present invention is not particularly limited as long as it is a liquid food material that can be drawn on the surface of the foam layer of the cereal decomposition product-containing sparkling beverage.

  The viscosity of the liquid food material of the present invention is not particularly limited as long as it can be drawn on the surface of the foam layer of the cereal decomposition product-containing sparkling beverage, but is preferably 10 to 10,000 cP at 20 ° C. Moreover, in order to hold | maintain drawing stably, the viscosity of a liquid food material becomes like this. Preferably it is 70-1,600 cP, More preferably, it can be 100-1,000 cP. The viscosity of the liquid food material can be measured by using a Brookfield viscometer (model number DVII) or the like.

  The chromaticity of the liquid food material of the present invention is not particularly limited as long as it can be drawn on the surface of the foam layer of the cereal decomposition product-containing sparkling beverage, but is, for example, 300 to 10,000 EBC, preferably 1,500 to 6,000 EBC, More preferably, it can be 2,000 to 4,000 EBC.

  The amount (discharge amount) of the liquid food material of the present invention applied to the surface of the foam layer of the cereal decomposition product-containing sparkling beverage is not particularly limited as long as it can be drawn on the surface of the foam layer of the cereal decomposition product-containing sparkling beverage. However, when a line having a width of about 0.4 to about 1 mm is drawn, the amount of liquid food material used per 1 mm in length can be 2 to 83 mg / mm, preferably 8 to 22 mg / mm.

  The drawing speed when drawing on the surface of the foam layer of the cereal decomposition product-containing sparkling beverage of the liquid food material of the present invention is not particularly limited as long as it can be drawn on the surface of the foam layer of the cereal decomposition product-containing sparkling beverage. When a line having a width of about 0.4 to about 1 mm is drawn, the length of the line drawn per second can be 20 to 80 mm / s, preferably 40 to 60 mm / s.

  The temperature of the liquid food material used for drawing is not particularly limited as long as the effect of the present invention is not hindered, but is preferably 5 to 35 ° C, more preferably 15 to 25 ° C.

  In the liquid food material of the present invention, the liquid food material may itself be a single material having the above characteristics, or a combination of a plurality of materials may be used.

  The liquid food material of the present invention preferably contains a thickener for improving the viscosity. Such a thickener is not particularly limited as long as the effect of the present invention is not hindered. For example, saccharides (for example, liquid sugar, starch syrup, molasses, honey), synthetic resins (urethane resins (PRIMAL manufactured by Rohm and Haas Japan), etc.) )), Malt extract, alginic acid, alginic acid ester (propylene glycol alginate), alginic acid such as sodium alginate and potassium alginate, pectin, tamarind gum, xanthan gum, guar gum, tamarind seed gum, carrageenan, soybean polysaccharide, agar, locust Bean gum, tara gum, native gellan gum, deacylated gellan gum, glucomannan, cassia gum, psyllium seed gum, tragacanth gum, karaya gum, gum arabic, gati gum, ramzan gum, welan gum, macro homop Examples include gum, curdlan, pullulan, cellulose, microcrystalline cellulose, microfibrous cellulose, fermented cellulose, methylcellulose, hydroxypropylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, water-soluble hemicellulose, and combinations thereof. , Sugar, or malt extract, more preferably liquid sugar or malt extract.

  Preferable examples of liquid sugar include glucose fructose liquid sugar (fructose content (ratio of fructose in sugar) of less than 50%), fructose glucose liquid sugar (fructose content of 50% or more and less than 90%) ), High fructose liquid sugar (having a fructose content of 90% or more), and sugar mixed isomerized liquid sugar (one obtained by adding sugar to any of the above liquid sugars).

  Moreover, the malt extract may use a commercial item and can be easily obtained by concentrating wort. The malt extract Brix is preferably 40 or more, more preferably Brix 45-60. The constituents of the malt extract include various nutritional components such as maltose, vitamins and amino acids.

  The content of the thickener in the liquid food material is not limited as long as it can provide a viscosity that can be drawn on the surface of the foam, and can be appropriately determined according to the type of the thickener to be used. The content can be, for example, 16 to 100% by mass, preferably 33 to 90% by mass, and more preferably 80 to 90% by mass.

  In addition, the liquid food material of the present invention preferably contains a pigment in order to improve drawing clarity. Such a dye is not particularly limited as long as it is used for food. Examples thereof include natural dyes such as caramel dyes, safflower dyes, and blushless dyes, and synthetic dyes such as Food Red No. 102, preferably caramel dyes.

  The content of the pigment in the liquid food material is not limited as long as chromaticity that can be drawn on the surface of the foam can be imparted, and can be appropriately determined according to the type of the pigment to be used. Although the said content is not limited as long as the chromaticity which can be drawn on the surface of a foam can be provided, For example, it is 1-20 mass%, Preferably it can be 5-20 mass%.

  In addition to the above, the liquid food material of the present invention preferably contains an aqueous medium. Such an aqueous medium is preferably water. The content of the aqueous medium in the liquid food material is not particularly limited, but is preferably 0 to 74% by mass.

  According to a more preferred embodiment of the present invention, the liquid food material has a viscosity at 20 ° C. of 10 to 10,000 cP and a chromaticity of 300 to 10,000 EBC. Further, according to a further preferred aspect of the present invention, the liquid food material has a viscosity at 20 ° C. of 10 to 10,000 cP, a chromaticity of 300 to 10,000 EBC, and a cereal decomposition product-containing sparkling beverage. The amount used on the surface of the foam layer is 2 to 83 mg / mm.

  Moreover, the liquid food material of this invention can be used as a coloring composition for drawing on a cereal decomposition product containing sparkling beverage as above-mentioned. Therefore, according to another preferred embodiment of the present invention, a cereal decomposition product-containing foam comprising a liquid food material having a viscosity at 20 ° C. of 10 to 10,000 cP and a chromaticity of 300 to 10,000 EBC. A coloring composition for drawing on a functional beverage is provided. According to another more preferable aspect, the usage-amount of the coloring composition to the surface of the foam layer of a cereal decomposition product containing sparkling drink is 2-83 mg / mm. The liquid food material preferably comprises at least one material of liquid sugar and malt extract and an aqueous medium.

The foam forming the foam layer on the foamed grain decomposition product-containing sparkling beverage is not limited as long as it is drawn by the liquid food material. As the foam, the carbon dioxide gas (CO ₂ ) dissolved in the cereal decomposition product-containing sparkling beverage itself was vaporized when the pressure of the cereal decomposition product-containing sparkling beverage was released (hereinafter, “ For example, a foam produced when pouring beer into a container or the like, a foam from a beer server, or the like can be given.

  Furthermore, you may add and use the foam prepared beforehand other than a normal foam on a cereal decomposition product containing sparkling beverage. The foam prepared above is preferably a foam in which outside air gas is sealed in consideration of stable holding of drawing and improvement of foam retention.

  Examples of the foam in which the outside air gas is sealed include a foam containing a gas having the same composition as the atmosphere or nitrogen. Preparation of the foam in which the outside gas is enclosed is the same composition as the atmosphere (nitrogen is about 78%, oxygen is about 21%, other argon, carbon dioxide, etc.), or a gas with a nitrogen content of 1 to 100%, It is preferably carried out in a gas of 70 to 100%. Moreover, although the preparation of the foam in which the outside gas is enclosed is not particularly limited, it is preferably performed under atmospheric pressure.

  Further, the method for preparing the foam in which the outside air gas is encapsulated is not particularly limited as long as the effect of the present invention is not hindered, and may be a method of processing by stirring, vibration, decompression or gas injection, but preferably stirring processing. It is. Any specific method of such preparation can be carried out using a known apparatus.

  When the foam is prepared by stirring, the stirring speed is not particularly limited, but is, for example, 7,000 to 18,000 rpm, and preferably 8,000 to 18,000 rpm.

  The stirring time of the cereal decomposition product-containing sparkling beverage is not particularly limited, but is preferably 5 seconds or more, and more preferably 5 to 30 seconds.

  Further, as the foam prepared above, a foam comprising a mixture of fine particles of a frozen cereal decomposition product-containing sparkling beverage and bubbles present between the fine particles may be used (hereinafter referred to as “frozen foam”). ”). The bubbles existing between the fine particles may include bubbles derived from a gas (for example, carbon dioxide or nitrogen) dissolved in the cereal decomposition product-containing sparkling beverage, but are involved from the outside air by stirring or the like. It may be a bubble containing a gas. Since the fine particles contained in the foam of the present invention can be produced by cooling and stirring the cereal decomposition product-containing sparkling beverage, the fine particles contained in the foam of the present invention are derived from the water contained in the beverage. Fine particles, fine particles derived from the extract contained in the beverage (for example, including carbohydrates, nitrogen compounds, glycerin, minerals, etc.) may be used, and alcohol is contained in the cereal decomposition product-containing sparkling beverage. When it is contained, fine particles derived from the alcohol may be contained, and fine particles derived from components containing two or more of these components may be used. The foam of the present invention can be produced by cooling and stirring the cereal decomposition product-containing effervescent beverage, the fine particles of the frozen cereal decomposition product-containing effervescent beverage, and the bubbles present between the fine particles. In addition, the liquid component derived from the cereal decomposition product containing sparkling beverage used for manufacture of the foam of this invention can also be made into the component of a foam. The composition ratio of the liquid component derived from the cereal decomposition product-containing effervescent beverage contained in the prepared foam is derived from the amount of water-derived fine particles produced from the beverage and the extract produced from the beverage Depending on the amount of fine particles and the like, it may be different from 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. The frozen foam can be prepared based on the description in JP-A No. 2014-110774.

  The cereal decomposition product-containing sparkling beverage of the present invention may be any beverage as long as it is a carbonated beverage containing a cereal decomposition product, but is preferably a beverage containing a malt decomposition product. In the present invention, cereals are not particularly limited as long as they have the effects of the present invention, but are preferably barley, wheat, soybeans, peas, or corn, 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 barley, wheat, soybean, pea, or corn, for example, soybean protein, pea protein, corn protein decomposition product, etc. are mentioned.

  In addition, the cereal decomposition product-containing sparkling beverage of the present invention is preferably a malt decomposition product-containing carbonated beverage, and more preferably a beer-based beverage. A beer-based beverage refers to a beverage having a taste and aroma peculiar to beer obtained when beer is usually 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. 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. In the present invention, the “non-wheat beverage” includes a soft drink imparted with a refreshing feeling by carbon dioxide gas or the like. Examples of non-wheat beverages include non-fermented beverages such as completely alcohol-free beverages having an alcohol content of 0% by weight, and alcohol-containing beverages containing alcohol, but embodiments containing alcohol are 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. Preferred embodiments of the beer beverage include beer, sparkling liquor, completely alcohol-free malt beverage, and non-wheat beverage, and beer is particularly preferred among them. Commercially available beverages may be used for the cereal decomposition product-containing sparkling beverage of the present invention.

  Moreover, the temperature of the cereal decomposition product-containing sparkling beverage used in the method of the present invention is not particularly limited as long as the effect of the present invention is not hindered, but is preferably 0 to 20 ° C, more preferably 0 to 10 ° C. ° C.

  Moreover, the shape of drawing in the present invention is not particularly limited, and may be a desired shape such as a figure, a pattern, or a picture. Such drawing can be performed by adding the liquid food material of the present invention onto the foamed layer so as to have a desired shape.

  The drawing retention time of the present invention can be adjusted by appropriately selecting the above-mentioned parameters of the type of the cereal decomposition product-containing sparkling beverage and the liquid food material. The drawing holding time of the present invention is not particularly limited, but is preferably 10 minutes or more after drawing with a liquid food material, more preferably 10 to 20 minutes.

  It is preferable that the cereal decomposition product-containing sparkling beverage of the present invention is stored in a container and provided to consumers. Such a container is not particularly limited, and examples thereof include a container having an open top such as a plastic cup, glass glass or mug. Accordingly, the cereal decomposition product-containing sparkling beverage of the present invention is preferably a beverage in a container.

  According to another preferred aspect of the present invention, there is provided a method for producing a cereal decomposition product-containing sparkling beverage having a drawing, wherein the liquid food material is formed on the foam layer formed on the cereal decomposition product-containing sparkling beverage. The liquid food material has a chromaticity that can be distinguished from the foam layer, and the viscosity of the liquid food material is previously set so that the liquid food material is retained on the foam layer. A method is provided that is characterized by being adjusted. According to another more preferable aspect of the present invention, there is provided a cereal decomposition product-containing sparkling beverage having a drawing obtained by the above production method. The manufacturing method can be carried out according to the drawing method of the present invention.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited to these Examples. In Examples, “%” means “% by mass” unless otherwise specified. Each test was evaluated independently for each test. Further, the units and measuring methods of the present invention are in accordance with JIS rules unless otherwise specified.

Test Example 1: Effect of liquid food material viscosity on drawing
Materials and methods

(1) Sample and its state As a sample, commercially available beer (Ichiban Shibori, Soba Co., Ltd.) was prepared and used. The sample was previously adjusted to 0 to 5 ° C. in consideration of the temperature at the time of drinking.

(2) Preparation of Foam A foam in which the gas in the foam was replaced with the atmosphere (air) (hereinafter also referred to as “air-substituted foam”) was used as the foam.
Specifically, as the foam, in a room adjusted to 25 ° C., 100 mL of beer was stirred using a stirrer (trade name Magic Bread, company name Shop Japan) in the atmosphere at atmospheric pressure and at a stirring speed of 18000 rpm. The mixture was stirred for 10 seconds to obtain a beer foam.

(3) Preparation of liquid food material According to the prescription in Table 1 below, a liquid food material was prepared with the following composition. The viscosity of each prepared liquid food material was measured at 20 ° C. using a Brookfield viscometer (model number DVII).
The materials used are as follows.
Caramel: Caramel CN (manufactured by Ikeda Saccharification Co., Ltd.)
Liquid sugar: Fujifract H-100 (manufactured by Nippon Shokuhin Kako Co., Ltd.)
PRIMAL: PRIMAL RM-5 (Rohm and Haas Japan)
Malt extract 1: Malt ace (Oriental Yeast Co., Ltd.) diluted to a mass% of 95% Malt extract 2: Actimalt Liquid EXD800 (Muntons)
Malt extract 3: RB1500 / 14 (PureMalt)
Malt extract 4: Malt ace (Oriental Yeast Co., Ltd.)

(4) Drawing with liquid food material A 430 ml plastic cup into which beer (300 ml) of about 5 ° C. was poured in advance was prepared.
Next, the foam obtained in (2) above was added to the beer liquid level.
Next, SMART SHOT MS-1 / MS-1D dispenser made by Musashi Engineering Co., Ltd. was used to discharge the liquid food material in the test sections 1 to 13 obtained in (3) above. By applying an air pressure of 0.1 Mpa, discharge was performed from a nozzle having a diameter of 0.4 mm, and a line having a width of about 1 mm was drawn. Moreover, the table top type actuator TT-C3-I-2020-10B made from IAI was used for the movement of the dispenser. Discharge was performed under the above conditions while moving at a speed of 50 mm / sec (temperature of the liquid food material: about 23 ° C.).

Results The test results of Test Example 1 (immediately after drawing and after 10 minutes) are shown in FIG. The drawing characteristics were evaluated as follows.
[Evaluation criteria for drawing characteristics]
S: Can be drawn on the surface of the foam, the liquid food material does not sink into the foam immediately after drawing, and the liquid food material hardly sinks into the foam even after 10 minutes, and hardly bleeds.
A: Although the liquid food material can be drawn on the foam surface and the liquid food material does not sink into the foam immediately after drawing, the liquid food material sinks into the foam or blurs after 10 minutes.
B: Although drawing can be performed on the surface of the foam, a part of the liquid food material sinks into the foam immediately after the drawing, or the liquid food material sinks into the foam or blurs after 10 minutes.
C: The drawing cannot be performed on the surface of the foam, or most of the liquid food material sinks into the foam immediately after drawing, or the liquid food material sinks into the foam after 10 minutes or blurs.

Test Example 2: Effect of liquid food material EBC on drawing
Materials and Methods (1) Sample and its state It was carried out in the same manner as in Test Example 1.

(2) Preparation of foam It carried out similarly to Test Example 1.

(3) Preparation of liquid food material According to the prescription in Table 2 below, a liquid food material was prepared with the following composition. The EBC of each prepared liquid food material was calculated from the absorbance at a wavelength of 430 nm (A430 × 10 × 1.97).

(4) Drawing with liquid food material The same procedure as in Test Example 1 was performed using the liquid food material obtained in (3) above.

Results The test results of Test Example 2 (immediately after drawing) are shown in FIG. The drawing characteristics were evaluated as follows.
[Evaluation criteria for drawing characteristics]
S: The edges and colors of the drawn lines are sufficiently clear, and there is a sufficient chromaticity difference that can be distinguished from a foam.
A: Although the edges and colors of the drawn lines are not sufficiently clear, there is a chromaticity difference that can be distinguished from the foam.
B: Edges and colors of drawn lines are not clear, and there is almost no chromaticity difference that can be distinguished from foam.
C: The edges and colors of the drawn lines are not clear, and there is no chromaticity difference that can be distinguished from the foam.

Test example 3: Effect of liquid food material usage on drawing
Materials and Methods (1) Sample and its state It was carried out in the same manner as in Test Example 1.

(2) Preparation of foam It carried out similarly to Test Example 1.

(3) Preparation of liquid food material A liquid food material consisting of 10% caramel and 90% liquid sugar was prepared.

(4) Drawing with liquid food material The same procedure as in Test Example 1 was conducted except that the amount of the liquid food material obtained in (3) above was prepared according to Table 3 below.

Results The test results of Test Example 3 (immediately after drawing) are shown in FIG. The drawing characteristics were evaluated as follows.
[Evaluation criteria for drawing characteristics]
S: A line having a width of 1 mm can be drawn so that the edge is clear.
A: Although a line having a width of 1 mm can be drawn, there is a slight but unclear portion on the edge.
B: Although a line having a width of 1 mm can be drawn, most of the edges are unclear.
C: A line having a width of 1 mm cannot be drawn.

Test Example 4: Effect of foam type on drawing
Materials and Methods (1) Sample and its state It was carried out in the same manner as in Test Example 1.

(2) Preparation of foam The following three types were prepared as foams.
(I) As a foam, only foam was directly poured out from the draft beer server to form a foam in a container containing beer (usually a foam).
(Ii) An air-substituted foam was obtained by the same method as in Test Example 1.
(Iii) Pour 300 mL of beer (about 5 ° C.) into a 430 mL container, and freeze each sample using the frozen beverage dispenser (without air pressurization) shown in FIG. 75 g of fine particles and a foam (frozen foam) entrained with gas from the outside air were placed on the beer, and the portion protruding from the cup was scraped horizontally.

(3) Preparation of liquid food material A liquid food material consisting of 10% caramel and 90% liquid sugar was prepared.

(4) Drawing with Liquid Food Material (i) and (ii) Foam of (2) The same procedure as in Test Example 1 was performed using the liquid food material obtained in (3) above.
(2) Foam of (iii) The foam and beer obtained in (2) and (iii) above were used.
The same operation as in Test Example 1 was performed using the liquid food material obtained in (3) above.

Results The test results of test example 4 (immediately after drawing) are shown in FIG. As a result, when the liquid food material was used, it was possible to draw on the surface of all foams.

Claims (11)

A method of drawing on a sparkling beverage containing a cereal decomposition product,
Drawing using a liquid food material on a foam layer formed on the cereal decomposition product-containing sparkling beverage, the liquid food material has a chromaticity that can be distinguished from the foam layer, and A method, characterized in that the viscosity of the liquid food material is adjusted in advance so that the liquid food material is retained on the foam layer.   The method according to claim 1, wherein the liquid food material has a viscosity of 10 to 10,000 cP at 20 ° C. 5.   The method according to claim 1 or 2, wherein the liquid food material has a chromaticity of 300 to 10,000 EBC.   The method as described in any one of Claims 1-3 whose usage-amount of the said liquid food material is 2-83 mg / mm.   The method as described in any one of Claims 1-4 by which the foam which forms the said foam layer is obtained by foaming a cereal decomposition product containing effervescent drink using an external air gas component.   6. The method of claim 5, wherein the foaming is performed by a method selected from the group consisting of agitation, vibration, reduced pressure, and gas injection.   The method according to claim 5 or 6, wherein the outside gas component has the same composition as the atmosphere.   The foam forming the foam layer comprises a foam of a cereal decomposition product-containing sparkling beverage containing fine particles of a frozen cereal decomposition product-containing sparkling beverage and bubbles present between the fine particles. Item 5. The method according to any one of Items 1 to 4.   The method according to any one of claims 1 to 8, wherein the cereal decomposition product-containing sparkling beverage is a beer-based beverage. A method for producing a cereal decomposition product-containing sparkling beverage having a drawing,
Drawing using a liquid food material on a foam layer formed on the cereal decomposition product-containing sparkling beverage, the liquid food material has a chromaticity that can be distinguished from the foam layer, and A method, characterized in that the viscosity of the liquid food material is adjusted in advance so that the liquid food material is retained on the foam layer.   Grain decomposition product containing sparkling beverage obtained by the method according to claim 10.