JP2022059389A - Foamable beverage and method for manufacturing the same - Google Patents

Abstract

To provide a foamable beverage whose foam part has enhanced palatability according to user taste.SOLUTION: A foamable beverage has a foam part including a food additive. The food additive is already externally added.SELECTED DRAWING: None

Description

The present invention relates to a foamable beverage that is drunk with a foam portion formed, and more particularly to modification of the foam portion.

A foamable beverage is a beverage that foams when poured into a container, and the foam forms a stable foam portion on top of the liquid.

Foamable beverages are generally viewed and drunk in a state where they are poured into a glass and a foam portion is formed on the upper part of the liquid. The foam portion forms an independent layer on the surface of the liquid portion. The drinker brings his mouth close to the glass while visually recognizing the foam of the foaming beverage. Therefore, it can be said that the foam portion of the foaming beverage is a portion of the foaming beverage that appeals to the user's sense of sight and smell.

Patent Document 1 describes a beer-taste beverage that contains a predetermined amount of a proteolytic product, has excellent foam retention, and has a whiter foam portion than before, which is a foaming beverage. However, the foam portion of the beer-taste beverage of Patent Document 1 is not modified in color or aroma in consideration of the taste of the drinker.

Non-Patent Document 1 proposes a beer cocktail, which is a foaming beverage using cotton candy, in order to suppress the bitterness of the foaming beverage. However, the foaming portion of the foamable beverage has not been modified.

Japanese Unexamined Patent Publication No. 2019-201614

By ar, "Wow, crap ..." doesn't make me think! How to pour beer that will definitely improve unexpectedly "[online], August 22, 2019, Shufu to Seikatsusha Co., Ltd., [Search June 26, 2020], Internet <URL: https: // ar-mag .jp / lifstyle / 84477 />

As one means for improving the palatability of the foamable beverage, it is conceivable to enhance the palatability of the foam by coloring and flavoring the foam.

However, when a food additive is added to a foamable beverage, the additive is retained in the liquid portion and hardly migrates to the foam portion. Therefore, it is difficult to modify the foam portion to substantially enhance its palatability.

The present invention solves the above-mentioned problems, and an object of the present invention is to provide a foamable beverage in which the palatability of the foam portion is enhanced according to the taste of the drinker.

The present invention provides a foamable beverage having a foam portion containing a food additive, wherein the food additive is an externally added foamable beverage.

In one form, the food additive comprises a colorant or flavor.

In one embodiment, the foam portion is colored with an externally added colorant.

In one embodiment, the foam portion is flavored with an externally added fragrance.

In one form, the fragrance is a hop fragrance.

The present invention also provides a method for producing a foamable beverage, which comprises a step of foaming a water-soluble filament containing a food additive while dissolving it in beer or a beer-taste beverage.

In one form, the food additive comprises a colorant or flavor.

In one embodiment, the foaming beverage contains the food additive in the foam portion.

In one form, the foam is colored or flavored.

According to the present invention, there is provided a foamable beverage in which the palatability of the foam portion is enhanced according to the taste of the drinker.

As used herein, a "foaming beverage" is a beverage that foams when poured into a container, forms a foam portion as an independent layer on the surface of the liquid, and maintains the foam portion until drinking. Is.

Foamable beverages preferably have a foaming NIBEM value of 180 seconds or longer. When the NIBEM value of the foamable beverage is small, the effect that the palatability of the foam portion appeals to the drinker becomes small. The foaming NIBEM value of the foamable beverage is more preferably 230 seconds or longer, still more preferably 260 seconds or longer.

The NIBEM value is a measurement of the disintegration rate of the poured foam by electrical conductivity, and is generally used for evaluating the foam retention of beer and the like. The NIBEM value of the foamable beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto.

The foaming beverage may be a foaming alcoholic beverage having an alcohol content of 1% (v / v) or more, or a foaming non-alcoholic beverage having an alcohol content of less than 1% (v / v). There may be. In the present specification, alcohol means ethanol unless otherwise specified.

Foamable beverages are preferably beer and beer-taste beverages. Beer refers to a beverage obtained by fermenting malt, hops, and water as raw materials with yeast. A beer-taste beverage is a beverage whose taste and aroma are similar to the extent that it is reminiscent of beer. That is, unless otherwise specified, the beer-taste beverage of the present specification includes all beer-flavored carbonated beverages, and may be either a beer-taste beverage containing alcohol or a non-alcoholic beer-taste beverage. good.

Examples of the foamable beverage include beer, alcoholic beer-taste beverage, low-alcohol beer-taste beverage, non-alcoholic beer-taste carbonated beverage, and the like.

As used herein, the term "foam portion" refers to a large number of foam layers formed on top of a liquid when a foamable beverage is poured. The foam portion of the foamable beverage of the present invention contains a food additive. Food additives are substances that are added to foods for the purposes of processing, preserving, coloring, flavoring, seasoning, and the like. Specific examples of food additives include colorants, flavors and seasonings. Food additives include both natural and synthetic substances.

Generally, food additives are used in the manufacturing process of foods. However, the food additive contained in the foam portion of the foamable beverage of the present invention has the characteristics of the foamable beverage when the produced foamable beverage is drunk, not in the process of producing the foamable beverage. It is a food additive added for the purpose of modifying, that is, an externally added food additive.

Examples of the food additive externally added to the foaming beverage include seasonings such as sweeteners, acidulants and bitterness agents, nutritional enhancers, coloring agents, and flavors. Among them, a coloring agent that creates an atmosphere before drinking and a flavor that appeals to the sense of smell before drinking are preferable as the food additive. A plurality of types of food additives may be used in combination.

Specific examples of colorants include edible red No. 2, edible red No. 2 aluminum lake, edible red No. 3, edible red No. 3 aluminum lake, edible red No. 40, edible red No. 40 aluminum lake, and edible red. 102, Edible Red 104, Edible Red 105, Edible Red 106, Edible Yellow 4, Edible Yellow No. 4 Aluminum Lake, Edible Yellow No. 5, Edible Yellow No. 5 Aluminum Lake, Edible Green No. 3, Edible Green 3 Examples include No. Aluminum Lake, Edible Blue No. 1, Edible Blue No. 1 Aluminum Lake, Edible Blue No. 2 and Edible Blue No. 2 Aluminum Lake.

In addition, as the colorants that are natural substances, Kuchinashi yellow colorant, chlorophyll, caramel I, Benikouji colorant, Benikouji yellow colorant, Benibana yellow colorant, red cabbage colorant, orange colorant, Murasakiyamaimo colorant, Anato Examples include colorants, cochineal colorants, Kuchinashi blue colorants, paprika colorants, and vegetable charcoal powder colorants.

Commercially available products may be used as the colorant. The commercially available colorant may be a mixture containing a preparation such as a stabilizer, a bulking agent and an excipient in addition to the coloring component.

Specific examples of fragrances include hop fragrance, peppermint, cinnamon mint, lemon, strawberry mint, blueberry mint, coffee mint, orange, peach, pineapple, melon, kiwi, lemon lime, lychee, watermelon, guaba, grape, 1-carboxylic. , Dl menthol, ethyl butyrate, ethyl acetate and the like. Above all, the hop fragrance is preferable because it can give and enhance the freshness derived from the hop fragrance.

The amount of the food additive contained in the foam portion is such that the drinker can recognize the food additive. For example, when the food additive is a colorant, the foam is colored so that the drinker recognizes the colorant. Further, for example, when the food additive is a flavor, the drinker recognizes the flavor by flavoring the foam.

The food additive can be contained in the foam portion by using a water-soluble filament as a support or a base material and foaming the water-soluble filament containing the food additive while dissolving it in a foamable beverage. can. The food additive may be dissolved, dispersed or adhered to the water-soluble filament. The type of the water-soluble filament is not limited, but a saccharide filament is preferable in consideration of safety, ease of manufacture, and low cost. The saccharides are easily melted by heating and can be formed into filaments by applying tension. The property of a liquid that can be molded into filaments is called "spinning property". The diameter of the filament is about 5 to 50 μm, preferably about 10 to 20 μm.

The saccharide may be a solid at room temperature and may become a spinnable liquid by heating. Specific examples of the saccharide include sucrose, sorbitol, palatinit, lactitol, maltitol, xylitol, erythritol, polydextrose, trehalose, reduced starch saccharified product, and the like, preferably sucrose. Further, among sucrose, sucrose having a relatively large particle size is preferable, and for example, granulated sugar is more preferable.

As an example, it is manufactured by putting sucrose, which is a raw material, into a rotating body that can be heated to make it into a molten state, and then passing the melt through a fine mesh by centrifugal force to collect the thread-like material in the form of cotton. Sucrose filaments are known as cotton candy. For example, when sucrose and a food additive are used as raw materials in the production of cotton candy, a filament of sucrose containing the food additive can be obtained. The amount of the food additive used is limited to the amount at which the spinnability due to sucrose is reduced and filaments are no longer formed.

When the food additive is a commercially available coloring agent, for example, an edible pigment, the coloring agent is, for example, 0.5 to 40 parts by weight, preferably 1 to 20 parts by weight, based on 100 parts by weight of sucrose. It is preferably used in an amount of 3 to 10 parts by weight.

When the food additive is a commercially available flavor, the flavor is, for example, 0.1 to 30 parts by weight, preferably 1 to 15 parts by weight, and more preferably 6 to 10 parts by weight with respect to 100 parts by weight of sucrose. Used in the amount of.

Water-soluble filaments containing food additives are dissolved by pouring a foaming beverage. At that time, the foam of the foamable beverage is foamed. As a result, the food additive contained in the water-soluble filament is contained in the foamed foam portion. At the same time as the water-soluble filament dissolves, bubbles are generated around the contained food additive, and the bubbles are aggregated together with the food additive to form a foam portion containing the food additive. Conceivable.

The amount of the water-soluble filament containing the food additive to be dissolved in the foamable beverage may be adjusted in consideration of the amount of the food additive contained in the foam portion. As the amount of the water-soluble filament containing the food additive increases, the flavor of the water-soluble filament affects the flavor of the foamable beverage. For example, when the water-soluble filament is a saccharide, the sweetness of the foaming beverage is enhanced, the bitterness is masked, and the like.

The water-soluble filament containing the food additive is, for example, in an amount of 0.1 to 20 g, preferably 0.3 to 8 g, and more preferably 0.5 to 1 g with respect to 100 ml of the foaming beverage as a raw material. used.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

<Manufacturing example>
(1) Production of cotton candy-free cotton candy As a control, 15 g of granulated sugar was put into a cotton candy manufacturing machine "Cotton Candy Maker Watagashi Machine Watagashi Master Platinum"(K's Wave) to prepare cotton candy A1. The appearance color of the cotton candy A1 was white.

(2) Manufacture of colorant-containing cotton confectionery Further, cotton confectionery A2, granule sugar 15 g and blue colorant 0.5 g (edible colorant red (Kyoritsu Foods Co., Ltd.)) with 15 g of granule sugar and 0.5 g of red colorant (edible colorant red (Kyoritsu Foods Co., Ltd.)) Food coloring blue (Kyoritsu Foods Co., Ltd.) with cotton confectionery A3, granulated sugar 15g and green coloring agent 0.5g (edible coloring agent green (Kyoritsu Foods Co., Ltd.)) with cotton confectionery A4, granulated sugar 15g and black coloring agent Cotton confectionery A5 was produced with 0.5 g (edible coloring black (Kyoritsu Foods Co., Ltd.)), and cotton confectionery A6 was produced with 15 g of granulated sugar and 0.5 g of yellow coloring agent (edible coloring agent yellow (Kyoritsu Foods Co., Ltd.)). The appearance color of the cotton candy A2 was red, the appearance color of the cotton candy A3 was blue, the appearance color of the cotton candy A4 was green, the appearance color of the cotton candy A5 was black, and the appearance color of the cotton candy A6 was yellow.

(3) Production of fragrance-containing cotton candy On the other hand, in order to obtain cotton candy with the scent of hops, 15 g of granulated sugar and 1.0 g of hop fragrance were put into a cotton candy making machine to produce cotton candy B1. The appearance color of the cotton candy B1 was white.

(4) Summary of manufactured cotton candy

<Example 1>
(1) Manufacture of beer with colored foam part 3.0 g of cotton candy A1 to A6 were placed in a 410 ml harmony tumbler, and 350 ml of beer ("Asahi Super Dry" manufactured by Asahi Breweries, Ltd.) was poured into the tumbler. .. The cotton candy was melted, the liquid part was colored, foamed, and a colored foam part was formed on the upper part of the liquid part. The obtained beverages were beers A1 to A6.

The foam parts of beers A1 to A6 were photographed with a smartphone (“iPhone 8 (registered trademark)” manufactured by Apple Inc.), and the images were captured on a personal computer. The image was read into image processing software (“Paint” manufactured by Microsoft Corporation), and the R value, G value, and B value of the bubble portion were measured. RGB is one of the color expression methods, and expresses a color by combining the three primary colors of R (red), G (green), and B (blue). The color can be specified by each value of R, G, and B. The results are shown in Table 2.

(2) Manufacture of non-alcoholic beer-taste beverage with colored foam part Same as (1) above except that non-alcoholic beer-taste beverage (“Asahi Dry Zero” manufactured by Asahi Breweries, Ltd.) is used instead of beer. , Beverages having colored foam portions (non-alcoholic A1 to A6) were produced, and the R value, G value and B value of the foam portions of non-alcoholic A1 to A6 were measured. The results are shown in Table 3.

From the results in Tables 2 and 3, it was confirmed that beer or beer-taste beverages can be poured into cotton candy containing a colorant to dissolve and foam to produce a foamable beverage with colored foam. Was done.

<Example 2>
(1) Production of beer flavored with foam part 3.0 g of cotton candy B1 was placed in a 410 ml harmony tumbler, and 350 ml of beer (“Asahi Super Dry” manufactured by Asahi Breweries, Ltd.) was poured into the tumbler. The cotton candy melted and foamed, and a foam part was formed on the upper part of the liquid part. The obtained beverage was designated as beer B1.

Beer B1 and the above beer as a control were subjected to sensory evaluation and compared. The evaluation was performed by a three-point identification method by 10 trained panelists. There were three evaluation items, "strength of bitterness", "strength of hop scent", and "strength of freshness of hop scent". These results were statistically processed to verify the presence or absence of significant differences. The results are shown in Table 4.

(2) Manufacture of non-alcoholic beer-taste beverages flavored with foam part Same as (1) above except that non-alcoholic beer-taste beverages (“Asahi Dry Zero” manufactured by Asahi Breweries, Ltd.) are used instead of beer. A beverage having a foam portion (non-alcoholic B1) was produced and compared with the non-alcoholic beer-taste beverage as a control for sensory evaluation. The results are shown in Table 5.

From the results in Tables 4 and 5, it was confirmed that beer or beer-taste beverages can be poured into cotton candy containing flavors to dissolve and foam to produce foaming beverages with enhanced aroma. ..

Claims (9)

A foamable beverage having a foam portion containing a food additive, wherein the food additive is an externally added foamable beverage. The foamable beverage according to claim 1, wherein the food additive contains a coloring agent or a flavoring agent. The foamable beverage according to claim 2, wherein the foam portion is colored with an externally added coloring agent. The foamable beverage according to claim 2 or 3, wherein the foam portion is flavored with an externally added flavor. The foaming beverage according to claim 4, wherein the flavor is a hop flavor. A method for producing a foamable beverage, which comprises a step of foaming a water-soluble filament containing a food additive while dissolving it in beer or a beer-taste beverage. The method for producing a foamable beverage according to claim 6, wherein the food additive contains a coloring agent or a flavoring agent. The method for producing a foamable beverage according to claim 6 or 7, wherein the foamable beverage contains the food additive in the foam portion. The method for producing a foamable beverage according to any one of claims 6 to 8, wherein the foam portion is colored or flavored.