JP2022086854A - Foam stabilizer or foam promoter - Google Patents

Abstract

To provide a foam stabilizer or a foam promoter.SOLUTION: There is provided a foam stabilizer or a foam promoter containing grains or a processed product therefrom (excluding the case where a processed product from grains is a decomposition product from rice bran protein, and the case where the material is tea).SELECTED DRAWING: Figure 1

Description

The present invention relates to foam stabilizers or foam enhancers.

Carbonated drinks are a general term for soft drinks containing carbon dioxide gas, and because of the large number of types and the popularity of consumers, new products are constantly on the market. Its characteristic is a refreshing feeling of drinking due to the foaming phenomenon during drinking. Carbonated drinks such as carbonated water, ramune, cider, and cola foam when poured into a glass, but the bubbles burst and collapse immediately at the liquid level, forming bubbles in most cases. do not have.
On the other hand, beer, low-malt beer, effervescent liqueur, non-alcoholic beer, etc. have not only the commercial value of appearance but also the goodness of the throat because of the effervescence when poured into a glass and the durability of the creamy foam formed on the liquid surface. Produces deliciousness and greatly affects the quality of the product itself. In particular, it has been pointed out that low-malt liquor, non-alcoholic beer, etc. use low malt or do not use malt itself, so that foaming and foam sustainability are not sufficient as compared with beer.
Therefore, a beverage foam quality improving agent containing a decomposition product of rice bran protein has been disclosed for the purpose of promoting the formation of stable foam and imparting stable foam sustainability for a long period of time (Patent Document). 1). The present invention uses rice bran produced when brown rice is milled, that is, a portion that is not white rice, and uses the protein by protease treatment, and discloses a foam stabilizer or foam enhancer obtained from heated white rice. And there is no description.

Regarding roasted rice, hot water that uses hard water for roasted rice that has been heated to a golden brown color and boiled by pouring hot water using hard water, and hot water that also uses hard water for mixed tea of Chinese tea and green tea. A mixture of tea and rice obtained by pouring is whipped, and the whipped rice is sprinkled on a small amount of rice, and finely chopped roasted peanuts are sprinkled on it. The food and drink that has been roasted is disclosed (Patent Document 2). The present invention obtains rice hot water from roasted rice, mixes it with tea ceremony, and then whisks it. However, the invention is carried out manually in the manner of making matcha using a special chasen in a special wooden bowl. This is completely different from the phenomenon of carbonated drinks in the present invention in which carbon dioxide gas dissolved in a liquid foams in the liquid at the same time as the positive pressure is released to form bubbles on the liquid surface. Therefore, there is no disclosure or description of the foam stabilizer or foam enhancer obtained from heated rice in the invention.

On the other hand, in the method for producing a foamed alcoholic beverage, a Maillard reaction product obtained by heating xylose and an amino acid or a peptide is added during the manufacturing process of the foamed alcoholic beverage. A manufacturing method is known (Patent Document 3). Further, in a method for producing a fermented alcoholic beverage using beer yeast, a fermented alcohol characterized by adjusting the liquid color and flavor of the fermented alcoholic beverage using a mailard reaction product of sugar and a proteolytic product and a preparation thereof. A method for producing a beverage is known (Patent Document 4). However, these documents do not describe at all that the Maillard reaction product has the effect of stabilizing or enhancing the foam. This is clear from the fact that the Maillard reaction product and the material for improving the bubble / foam quality are disclosed as separate items in paragraph 0035 of Patent Document 3.

Japanese Unexamined Patent Publication No. 2017-216931 Japanese Unexamined Patent Publication No. 5-284910 Japanese Unexamined Patent Publication No. 2008-17776 International Publication No. 2006-0641919

An object of the present invention is to provide a foam stabilizer or foam enhancer.

As a result of diligent studies, the present inventors have found that grains are heated and the extract obtained from the heated grains improves the foam quality of carbonated drinks, and further studies are carried out to complete the present invention. I came to do.

That is, the present invention is as follows.
[1] A foam stabilizer or foam enhancer for a substance containing a grain or a processed product thereof (except when the processed product of the grain is a decomposition product of rice bran protein and the substance is tea).
[2] The processed product of the grain is (A) a heated product of a mixture of a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group, or (B) glutamine, glutamic acid, arginine, alanine, proline, γ. -The agent according to the above [1], which contains a heated product of aminobutyric acid, alanine or 2-amino-2-hydroxymethyl-1,3-propanediol or a salt thereof.
[3] The agent according to the above [1] or [2], wherein the grain is white rice.
[4] The agent according to any one of [1] to [3] above, wherein the processed grain product is an extract of heated white rice.
[5] A heated product of (A) a mixture of a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group, or (B) glutamine, glutamic acid, arginine, alanine, proline, γ-aminobutyric acid, threonine or A foam stabilizer or foam enhancer for a substance containing a heated product of 2-amino-2-hydroxymethyl-1,3-propanediol or a salt thereof.
[6] The agent according to the above [5], which comprises a heated product of a mixture of (A) a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group.
[7] (B) The above-mentioned [7] containing a heated product of glutamine, glutamic acid, arginine, alanine, proline, γ-aminobutyric acid, threonine or 2-amino-2-hydroxymethyl-1,3-propanediol or a salt thereof. 5] The agent according to.
[8] The method for producing an agent according to any one of [1] to [7] above, which comprises a heating step of heating the grain and an extraction step of extracting the heated grain.
[9] The method according to the above [8], wherein the product temperature in the heating step is 225 ° C to 250 ° C.
[10] A beverage containing a water extract of heated white rice and carbon dioxide gas.
[11] The beverage according to the above [10], wherein the foam increase ratio when poured into a container is 2 times or more.
[12] The beverage according to the above [10] or [11], wherein the foam extinction rate when poured into a container is 90 ml / min or less.

The present invention can provide a foam stabilizer or foam enhancer.
Preferably, the agent of the present invention produces fine foam (eg, foam equal to or better than the fine and creamy foam in beer with abundant malt and hops), beer and other carbonic acid without malt and hops. Can be added to beverages. More preferably, by using the agent of the present invention, the formed foam is stable for a long period of time and is maintained for a longer period of time than that of beer foam. More preferably, the degree of coloring of the target substance for the purpose of foam stabilization or foam enhancement is small. The present invention can provide carbonated beverages with stabilized or enhanced foam.

FIG. 1 is a graph showing the confirmation results of the foam stabilizing action of Examples 1 to 5 and Reference Example 1. FIG. 2 is a graph showing the confirmation results of the foam enhancing action of Examples 1 to 5 and Reference Example 1. FIG. 3 is a graph showing the confirmation results of the foam stabilizing action of Examples 6 to 11. FIG. 4 is a graph showing the confirmation results of the foam enhancing action of Examples 6 to 11. FIG. 5 is a graph showing the foam enhancing effect of Example 12 on various commercially available non-alcoholic beers or beers. FIG. 6 is a graph showing the foam stabilizing action of Example 12 on various commercially available non-alcoholic beers or beers. FIG. 7 is a graph showing the confirmation results of the foam stabilizing action of Examples 18 to 23, Reference Examples 2 and 3, and Comparative Examples 2 to 4. FIG. 8 is a graph showing the confirmation results of the foam enhancing action of Examples 18 to 23, Reference Examples 2 and 3, and Comparative Examples 2 to 4. FIG. 9 is a graph showing the confirmation results of the EBC chromaticity of Examples 1, 4, 12, 17, 21 and 22. Figure 10 is a list of standard references (SRM and EBC) from the Wikipedia Free Encyclopedia (https://ja.wikipedia.org/wiki/%E6%A8%99%E6%BA%96%E5%). 8F% 82% E7% 85% A7% E6% B3% 95). For the color photograph of FIG. 10, the property submission form can be referred to. FIG. 11 is a photograph showing the confirmation results of the EBC chromaticity of Examples 1, 4, 12, 17, 21 and 22. For the color photograph of FIG. 11, the property submission form can be referred to.

The present disclosure is a foam stabilizer or foam enhancer for a substance containing a grain or a processed product thereof (except when the processed product of the grain is a decomposition product of rice bran protein and when the substance is tea). (Hereinafter, also referred to as Agent 1 of the present invention). The agent 1 of the present invention may consist of a grain or a processed product thereof, or may contain another component in addition to the grain or a processed product thereof.

Grains or processed grains thereof are usually edible seeds of specific grasses belonging to the Gramineae family, and examples thereof include rice, wheat, corn, barley, barley, rye, rye wheat, millet, bulgur, morokoshi, pigeon wheat and the like. However, in terms of obtaining more excellent effects of the present invention, it is preferably a grain containing amylose starch, more preferably rice, and even more preferably white rice. The grain is preferably not brown rice or germinated brown rice. In the case of grains containing oil, it is preferable to degreas them before use. Solvented grains have even better foam stability.
The processed grain product preferably contains a decomposition product of amylose (oligomer: a polymer of, for example, 2 to 100 glucose). In other words, processed products such as rice, wheat, corn, barley, barley, triticale, triticale, millet, bulgur, morokoshi, and pigeons contain decomposition products of amylose (oligoform:, for example, a polymer of 2 to 100 glucose). It is preferable to include it. The processed grain product is preferably an extract of white rice, and more preferably a heated extract of white rice.
The form of the processed grain product is not particularly limited, but may be a partially scraped seed (that is, not the seed itself), a powdered seed, or the like. The above "part" may be 0.01% or more and less than 100% of the whole seed. The pulverization may be carried out according to a known technique using, for example, a ball mill or the like.

The type of rice used as white rice is not particularly limited, but glutinous rice or glutinous rice is preferable. Uruchi rice is suitable for the present invention because it contains amylose. Glutinous rice does not contain amylose and is mostly composed of amylopectin, but since it is a polymer of glucose, it is also preferably used in the present invention.
The varieties of Uruchi rice are not particularly limited, but any varieties that are normally eaten as white rice can be used. , Kinumusume, Koshihikari, Tsuyahime, Yumepirika, Fusakogane, etc. Further, Thai rice, California rice, japonica rice and the like, which are indica rice having a high amylose content, can also be preferably used.

The varieties of glutinous rice are not particularly limited, and examples thereof include Hidekomochi, Koganemochi, Mine no Yukimochi, Himenomochi, Coconoemochi, Kaguramochi, Rachomochi, Mangetsumochi, Kijuho, Wakakusa Mochi, Shindaishoho, Miyatamamochi, and Hiyokumochi. ..

Further, sake rice used for producing sake can also be used in the present invention. The varieties are not particularly limited, but for example, Yamada Nishiki, Gohyakumangoku, Miyama Nishiki, Omachi, Akita Sake Komachi, Hattan Nishiki, Hitogochichi, Dewa Shun, Ginfu, Koshitanrei, Kamenoo, Toyonishiki. , Kiyonishiki, Chiakiraku, Matsuyama Mitsui, Ooseto, Akitsuho, Morning Light, Nihonbare, Patriotic, Ukonnishiki, Reihou, Hanaechizen, etc.

The rice is preferably polished. Polishing is the process of turning brown rice into white rice, and the brown rice that has been taken out of the paddy has a brown color with the bran still attached. Cut the brown rice bran from this brown rice to make white rice. Generally, it is preferable that the polished white rice has a size of 90 to 93% of that of brown rice.
Low-cut brown rice (manufactured by Toyo Rice Co., Ltd.) is brown rice from which the wax layer has been removed, and can be used in the present invention because the bran is also removed in this step and the washing-free rice step.

The rice polishing rate is not particularly limited, but highly polished rice with a reduced (further reduced) rice polishing rate, such as sake rice, can also be used in the present invention, but it is better to use ordinary white rice in terms of cost reduction. preferable. Examples of the range of rice polishing rate include 10 to 93%, 10 to 90%, 10 to 80%, 10 to 70%, 10 to 60%, 10 to 50%, 10 to 40%, 10 to 30%, and the like. Will be.

The processed product of the grain is (A) a heated product of a mixture of a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group, or (B) glutamine, glutamic acid, arginine, alanine, proline, γ-aminobutyric acid. , Treonine or 2-amino-2-hydroxymethyl-1,3-propanediol or a salt thereof may be contained. See below for saccharides, at least chain hydrocarbons substituted with amino groups, mixtures, heated products and salts.

The present disclosure discloses a heated mixture of (A) a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group, or (B) glutamine, glutamic acid, arginine, alanine, proline, γ-aminobutyric acid, and treonine. Alternatively, it includes a foam stabilizing or foam enhancing agent for a substance (hereinafter, also referred to as agent 2 of the present invention) containing a heated product of 2-amino-2-hydroxymethyl-1,3-propanediol or a salt thereof. .. In the present disclosure, the agent 1 of the present invention and the agent 2 of the present invention are collectively referred to as the agent of the present invention.

Examples of the saccharide in (A) include glyceraldehyde, erythrose, treose, ribose, liquisource, xylose, arabinose, allose, tarose, growth, glucose, altrose, mannose, galactose, idose and the like; dihydroxyacetone, elittlerose, xylrose. , Ribroose, psicose, fructose, sorbose, tagatose and other ketos; may be monosaccharides such as sucrose, lactulose, lactose (lactose), maltose (malt sugar), trehalose, cellobiose, cordibioce, nigerose, isomaltos, iso Trehalose, Neotrehalose, Sophorose, Laminaribios, Genthiobios, Turanose, Marturose, Palatinose, Genthiobiulose, Mannobios, Meribiose, Meribiulose, Neolactos, Galactoscurose, Syrabioth, Neohesperidos, Lucinose, Lucinulose It may be a disaccharide such as primeberose, trehalosamine, multitoll, cellobionic acid, lactosamine, lactosediamine, lactobionic acid, lactitol, hyalobiuonic acid, sucralose; It may be a trisaccharide such as kestose; it may be a tetrasaccharide such as nistose, nigerotetraose, stachiose; or an oligosaccharide other than the above-exemplified disaccharides, trisaccharides and tetrasaccharides (eg, pentasaccharides, six). It may be sugar, heptasaccharide, octasaccharide, nine sugar, ten sugar, etc.; polysaccharides other than the above-exemplified disaccharides, trisaccharides, tetrasaccharides, and oligosaccharides (for example, starches such as amylose and amylopectin, glycogen, cellulose). , Curdran, paramilon, chitin, dextran, nigeran, agarose, carrageenan, heparin, alginic acid, hyaluronic acid, pectin, xyloguelucan, xylan, glucomannan, levan, etc.). These may be obtained as commercial products or may be manufactured by a known method.

The chain hydrocarbon substituted with at least an amino group in (A) will be described in detail. The number of carbon atoms is not particularly limited as long as the effect of the present invention is exhibited, but for example, it is preferably 1 to 10000, more preferably 1 to 1000, and further preferably 1 to 500. As for the chain shape, it may be a straight chain or a branched chain. As chain hydrocarbons substituted with at least amino groups, for example, chain amino acids, chain peptides, chain proteins, 2-amino-2-hydroxymethyl-1,3-propanediol, GABA (γ-aminobutyric acid). ) Etc. can be mentioned. The hydrocarbon may be further substituted with a group other than the amino group (for example, a carboxyl group, a hydroxyl group, a carbonyl group, etc.) as long as the effect of the present invention is exhibited. The chain amino acid may be D-form or L-form. The chain amino acid may be an acidic amino acid such as glutamic acid or aspartic acid, or may be a basic amino acid such as arginine, lysine or histidine, and may be a glycine, alanine, valine, leucine, isoleucine, serine, threonine or cysteine. , Methionin, asparagine, glutamic acid, proline and the like may be neutral amino acids. These may be obtained as commercial products or may be manufactured by a known method.

Mixture As a mixture of a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group, for example, a food containing a saccharide and a food containing a chain hydrocarbon or a salt thereof substituted with at least an amino group are watered. A mixture added to a solvent such as the above may be used, or a food containing a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group (for example, white rice) may be used. Furthermore, foods containing saccharides and at least a chain hydrocarbon substituted with an amino group or a salt thereof (for example, white rice), further saccharides, or a chain hydrocarbon substituted with at least an amino group or a salt thereof. Salt may be added.
The mixed molar ratio (sugar; at least a chain hydrocarbon substituted with an amino group or a salt thereof) is not particularly limited as long as the effect of the present invention is obtained, but is, for example, 0.01: 1 to 1: 0.01. It may be 0.1: 1 to 1: 0.1, 0.5: 1 to 1: 0.5, 0.8: 1 to 1: 0.8. May be.

In (B), glutamine, glutamic acid, arginine, alanine, proline, γ-aminobutyric acid, threonine or 2-amino-2-hydroxymethyl-1,3-propanediol or a salt thereof is L-form even if it is D-form. May be. Among them, L-glutamine, L-glutamic acid or a salt thereof is preferable because it is particularly excellent in fineness of foam.

As the salt in (A) or (B), a physiologically acceptable salt is preferable. Physiologically acceptable salts include, for example, inorganic or organic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, lactic acid, tartaric acid, maleic acid, fumaric acid, oxalic acid, malic acid, citric acid, oleic acid, palmitic acid and the like. Salts with alkali metals or alkaline earth metals such as sodium, potassium and calcium, or with aluminum hydroxides or carbonates; sodium hydroxide, calcium hydroxide, ammonia, triethylamine, benzylamine, diethanolamine, Examples thereof include salts with inorganic bases such as t-butylamine, dicyclohexylamine and arginine, or organic bases, and sodium salts are particularly preferable.

The heating and heating method is not particularly limited, and a known heating method may be adopted, but the above mixture is used, for example, from about 140 ° C. to about 250 ° C., more preferably about 225, in terms of obtaining a better effect of the present invention. A method capable of raising the temperature from ° C to about 250 ° C is preferable, for example, roasting such as direct fire roasting, kettle roasting, sand roasting, hot air roasting, drum roasting, far infrared roasting, and superheated steam roasting. The (dry roasting) method is preferable. It may be a batch type or a continuous type, but it is preferable to use a continuous type hot air roasting used for producing barley tea or the like.

By heating, a Maillard reaction occurs between the saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group, and a Maillard reaction product of both may be obtained. The Maillard reaction has a strong brownness, but it is surprisingly brown when, for example, white rice is used as a food containing a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group. It is possible to reduce the coloring of products (beverages, etc.) obtained when added to substances such as non-alcoholic beer and carbonated drinks such as beer.

Substance In the present disclosure, the substance may be a liquid, a gas, or a solid, but it is preferably a liquid, and more preferably a liquid having a foaming property. As the liquid having foaming property, it is preferable to use a beverage containing carbon dioxide gas. Examples of beverages containing carbon dioxide include non-alcoholic beer, low-malt beer, beer, chuhai, cider, cola, and carbonated water. In particular, non-alcoholic beer has a low amount of malt used or does not use malt itself, and it has been pointed out that foaming and foaming sustainability are not sufficient as compared with beer. Therefore, the agent of the present invention. By using, the added value of the product can be increased.
Examples of other liquids include detergents for clothing, detergents for kitchens, shampoos, facial cleansers, makeup removers, body soaps, hand soaps and the like. Examples of the gas include a foaming spray. Examples of the solid include bar soap and the like.

The present disclosure includes the agent of the present invention, the agent produced by the method for producing the agent of the present invention described later, and a beverage containing carbon dioxide gas. It is preferable that such a beverage has a foam increase ratio of 2 times or more when poured into a container. Further, it is preferable that such a beverage has a foam extinction rate of 90 ml / min or less when poured into a container. Examples of the container include a graduated cylinder (for example, 1000 ml capacity) or a beer glass (for example, 400 ml capacity), a beer mug (for example, 600 ml capacity), or a cup used as a container for a normal beverage such as a tumbler (for example, 200 ml capacity). Examples include containers. The method for producing such a beverage may follow the conventional method for producing a beverage containing carbon dioxide gas, except for the step of adding the above agent. The step of adding the above agent may be carried out before or after any step in the conventional method for producing a beverage containing carbon dioxide gas, but the beverage is filled in a pet bottle, a can (aluminum can or a steel can), a paper pack or the like. It is preferable that it is immediately before the step of sealing or immediately before the step of sealing a PET bottle, a can (aluminum can or a steel can), a paper pack or the like. The period from the production of such a beverage to pouring into a container may be the same as the storage period of a conventional beverage containing carbon dioxide gas.

Particularly preferably, the present disclosure includes a water extract of heated white rice and a beverage containing carbon dioxide gas. Beverages containing a water extract of heated white rice and carbon dioxide gas are particularly excellent in that the degree of coloring of the obtained beverage due to the addition of the water extract of heated white rice is small. The beverage is preferably free of xylose and the Maillard reaction of amino acids or peptides.

Method for Producing Agent of the Present Invention As the agent of the present invention, a grain may be used as it is, or a processed grain product may be used, and a chain hydrocarbon or a salt thereof substituted with a saccharide and at least an amino group may be used. A heated product of the mixture with and may be used, but it is preferable to use a processed grain product in that a better effect of the present invention can be obtained.

Examples of the method for processing the grain include a heating step for heating the grain and an extraction step for extracting the heated grain. That is, the present disclosure includes a method for stabilizing a foam of a substance or producing a foam enhancer, which comprises a heating step for heating the grain and an extraction step for extracting the heated grain.
The disclosure also includes foam stabilizers or foam enhancers for substances, which are obtained by heating the grain and extracting the resulting heated grain.
The present disclosure is also characterized by mixing a substance with a foam stabilizing or foam enhancer of the substance, which is obtained by heating the grain and extracting the obtained heated grain. Includes stabilizing or foam enhancing methods.
The present disclosure also comprises a step of heating a mixture obtained by mixing a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group to stabilize the foam or foam of the substance. Includes methods for producing enhancers.
The present disclosure is also characterized by foam stabilization of a substance, which is obtained by heating a mixture obtained by mixing a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group. Alternatively, it includes a foam enhancer.
The present disclosure also comprises mixing a substance with a product obtained by heating a mixture of a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group. Includes foam stabilizing or foam enhancing methods.
Although each step will be described in detail below, examples described later can also be referred to as a method for treating grains, or a method for stabilizing foam of a substance or producing a foam enhancer.

Heating step The heating method is not particularly limited, and a known heating method may be adopted, but the product temperature of the grain (preferably rice) is set to about 225 ° C. to about 250 ° C. in terms of obtaining a better effect of the present invention. A method that can raise the temperature to ℃ is preferable, for example, roasting such as direct fire roasting, kettle roasting, sand roasting, hot air roasting, drum roasting, far infrared roasting, and superheated steam roasting (dry roasting). The method is preferred. It may be a batch type or a continuous type, but it is preferable to use a continuous type hot air roasting used for producing barley tea or the like. The form of the grain is not particularly limited before or after heating, but may be a partially scraped seed, a powdered seed, or the like. When rice is used as a grain, it may be raw rice or soaked rice, or it may be a gelatinized starch such as cooked rice or steamed rice, or it may be powdered. Rice in any state does not affect the foam stabilizing effect of the present invention.
In the present disclosure, "about" is a concept including ± 2.

The product temperature means, for example, the surface temperature of the object to be heated. For example, a non-contact infrared (IR) thermometer (eg, manufactured by Fluke) can be used to measure the product temperature according to the method described in the product instruction manual.

In the heating step, it is preferable to raise the product temperature of the grain (preferably rice) to about 225 ° C to about 250 ° C, more preferably to about 230 ° C to about 250 ° C, and more preferably about 240 ° C to about 250 ° C. It is more preferable to raise it to. If the product temperature is significantly lower than the above range, the yield will be poor, and if the product temperature is significantly higher than the above range, the rice will be carbonized.
The heating time is usually about 10 minutes to about 15 minutes.

Extraction step Extraction of heated grains (preferably rice) using a solvent. Examples of the extraction solvent include water, hydrophilic solvents (eg, lower alcohols such as methanol, ethanol, isopropanol, dioxane, tetrahydrofuran, etc.), polar solvents (eg, dimethylsulfoxide, dimethylformamide, etc.) or mixtures thereof. , Water is preferable in that a better effect of the present invention can be obtained. The extraction temperature is preferably about 80 ° C. to about 100 ° C., and particularly preferably about 95 ° C. to about 100 ° C. from the viewpoint of extraction efficiency. When the extraction solvent is water, water in various temperature ranges such as cold water, normal temperature water, and boiling water can be used, but boiling water (about 95 ° C to about 100 ° C) is preferable from the viewpoint of extraction efficiency. Multiple extractions with water in different temperature zones may be combined. The volume (mL) of the solvent is preferably about 10 times the mass (g) of the heated grain. Extraction with an ethanol solution is not preferable because the polarity of the extraction solution decreases. Extraction is preferably carried out at normal pressure (about 1 atm), but can also be carried out under reduced pressure or pressurization.

The extraction time is not particularly limited, but is preferably about 10 minutes to about 60 minutes, more preferably about 15 minutes to about 55 minutes, and further about 30 to about 45 minutes in that a better effect of the present invention can be obtained. preferable.

In the method of treating grains, or the method of stabilizing the foam of a substance or producing a foam enhancer, in addition to the heating step and the extraction step, (1) the solid and the liquid obtained by the extraction step are separated to obtain a liquid. Steps, (2) a step of concentrating the liquid obtained in (1) above by heating at normal pressure (for example, about 1 atm), (3) a liquid obtained in (1) above by a known method. It may include a step of concentrating and drying, (4) a step of concentrating the liquid obtained in (1) above under reduced pressure by a known method, and the like. In the step of concentration, the Brix (manufactured by Atago) value can be referred to, and it is preferable to concentrate so that the Brix (manufactured by Atago) value is, for example, about 12.

In the method of processing grains, or the method of stabilizing the foam of a substance or producing a foam enhancer, a step of cooling the heated grain may be included between the heating step and the extraction step. The cooling method may be a known method such as a method in which heating is stopped and left for a certain period of time (for example, about 2 hours to 1 day) to remove rough heat. Whether or not the rough heat has been removed can be determined, for example, by confirming that the temperature of the grain has dropped to the extent that the grain after the heating step can be touched by hand.

Effect confirmation method 1 (foam extinction rate (ml / min) or foam extinction time (min); foam stabilizing action)
The target substance for stabilizing foam is a liquid such as a carbonated beverage, a solid such as bar soap, or a gas such as a foaming spray. When foam is generated according to these normal usage methods, the target substance is used. When the duration of foam is extended by adding the agent of the present invention as a raw material thereof, it can be determined that the agent of the present invention has stabilized the foam.
Hereinafter, the case where the target substance is a liquid will be described in more detail.
For example, 10 g of the agent of the present invention is weighed in a 1000 ml capacity graduated cylinder (for example, manufactured by Iwaki Glass Co., Ltd.), and a commercially available carbonated drink (for example, Wilkinson, manufactured by Asahi Soft Drinks Co., Ltd.) is used from the height of the opening of the graduated cylinder (about 40 cm). , Non-alcoholic beer or 200 ml of a liquid such as beer is poured at once while crawling the side surface of the cylinder, and the total volume (ml) of the foam immediately after the filling is measured. The time from immediately after the liquid is added until the bubbles disappear and the liquid surface is exposed (bubble disappearance time (minutes)) is measured, and the total volume of the bubbles (bubble formation capacity) (ml) immediately after the liquid is added is the bubble disappearance time (minutes). ) To calculate the bubble extinction rate (ml / min). When the total volume of the foam immediately after the liquid is put into the container is 0 ml without using the agent of the present invention, the foam extinction rate (ml / min) and the foam extinction time (min) for the liquid. It is judged that the measurement of is impossible.
For example, even if the agent of the present invention is not used, there may be a total volume of foam immediately after the liquid is added because it contains a substance having a foam stabilizing ability different from that of the agent of the present invention. In some cases, when the agent of the present invention is used, the foam extinction rate (ml / min) of the liquid is smaller and / or the foam extinction time (minutes) is smaller than when the agent of the present invention is not used. ) Is long, it can be determined that the agent of the present invention has a stabilizing effect on the foam of the substance.
Further, it is preferable that the foam extinction rate when the liquid is poured into a container containing the agent of the present invention (for example, a measuring cylinder having a capacity of 1000 ml (for example, manufactured by Iwaki Glass Co., Ltd.)) is 90 ml / min or less. When the composition containing the agent and the liquid of the present invention is poured into a container (for example, a measuring cylinder having a capacity of 1000 ml (for example, manufactured by Iwaki Glass Co., Ltd.)), the foam extinction rate is preferably 90 ml / min or less.
Further, when the liquid is poured into a container containing the agent of the present invention (for example, a measuring cylinder having a capacity of 1000 ml (for example, manufactured by Iwaki Glass Co., Ltd.)), the foam disappearance time is preferably 4.45 minutes or more, preferably 10 minutes. The above is more preferable. When the composition containing the agent and the liquid of the present invention is poured into a container (for example, a measuring cylinder having a capacity of 1000 ml (for example, manufactured by Iwaki Glass Co., Ltd.)), the foam extinction time (minutes) is preferably 4.45 minutes or more. It is more preferably 10 minutes or more.

Effect confirmation method 2 (foam formation capacity (ml) or foam increase factor (times); foam enhancing action)
The target substance for enhancing foam is a liquid such as a carbonated beverage, a solid such as bar soap, or a gas such as a foaming spray. When foam is generated according to these normal usage methods, the target substance becomes When the volume of the foam increases by adding the agent of the present invention as the raw material, it can be determined that the foam is enhanced by the agent of the present invention.
Hereinafter, the case where the target substance is a liquid will be described in more detail.
For example, when the agent of the present invention is used (when the liquid and the agent of the present invention are mixed, etc.) as compared with the case where the agent of the present invention is not used (when the liquid and the agent of the present invention are not mixed, etc.). ) Has a larger volume of foam (foam forming capacity) (ml) immediately after the liquid is poured into a container (for example, a measuring cylinder having a capacity of 1000 ml (for example, manufactured by Iwaki Glass Co., Ltd.)). It can be determined that the substance has a foam-enhancing effect. Further, when the volume (ml) of the liquid before charging the liquid (for example, 200 ml) into the container (for example, a measuring cylinder having a capacity of 1000 ml (for example, manufactured by Iwaki Glass Co., Ltd.)) is set to 1, immediately after the liquid is charged into the container. When the ratio of the total volume (ml) of the foam (also referred to as the foam increase ratio in the present disclosure) is 2 (fold) or more, it is judged that the agent of the present invention has a particularly excellent liquid foam enhancing effect. Can be done. In this case, the agent of the present invention may be mixed with the liquid before charging, or may be placed in a container before charging. That is, for example, when the liquid is a carbonated drink, 200 ml of the carbonated drink and 10 g of the agent of the present invention are mixed, and when the total volume of foam immediately after the mixed solution is put into the container is 400 ml, the foam increase ratio is doubled. Can be determined to be. When the composition containing the agent and the liquid of the present invention is poured into a container (for example, a measuring cylinder having a capacity of 1000 ml (for example, manufactured by Iwaki Glass Co., Ltd.)), the foam increase ratio is preferably 2 times or more.
In the present disclosure, bubbles are, for example, a general term for bubbles and bubbles (aggregated state of bubbles).

How to check the effect 3 (Foam fineness)
The target substance for enhancing foam is a liquid such as a carbonated beverage, a solid such as bar soap, or a gas such as a foaming spray. When foam is generated according to these normal usage methods, the target substance becomes When the agent of the present invention is added as the raw material and the texture of the foam is finer, it can be determined that the agent of the present invention has improved the fineness of the foam.
For example, when the agent of the present invention is used (when the substance and the agent of the present invention are mixed, etc.) as compared with the case where the agent of the present invention is not used (when the substance and the agent of the present invention are not mixed, etc.). ) Can be visually confirmed that the texture of the foam immediately after the substance is put into the container (for example, a measuring cylinder having a capacity of 1000 ml (manufactured by Iwaki Glass Co., Ltd.)) is fine.

How to check the effect 4 (coloring)
The target substance for enhancing foam is a liquid such as a carbonated beverage, a solid such as bar soap, or a gas such as a foaming spray. Even if the agent of the present invention is added to the target substance as a raw material thereof, the present invention When the degree of change in the color of the target substance when no agent is added is small, it can be determined that the degree of coloring by the agent of the present invention is small.
For example, when the agent of the present invention is used (when the substance and the agent of the present invention are mixed, etc.) as compared with the case where the agent of the present invention is not used (when the substance and the agent of the present invention are not mixed, etc.). ) Visually indicates that the resulting product is less colored, and if necessary, a list of standard reference tables (SRM and EBC) (eg, available from the Wikipedia Free Encyclopedia, FIG. 10). (See), or by measuring the EBC (European Brewery Convention) dye, or by using a spectrophotometer U-3210 (manufactured by Hitachi, Ltd.). The EBC dye can be calculated from the formula of chromaticity = E430 × 25 by obtaining the absorbance (E430) at ₄₃₀ nm based on the EBC standard method.
When the agent 1 of the present invention, particularly the processed grain product, is a water extract of heated white rice, it is particularly excellent in that the degree of coloring of the product obtained by mixing the agent 1 with the substance is small.

Compositions The present disclosure includes compositions comprising the agents and substances of the invention.

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

(Example 1)
150 g of commercially available white rice (Koshihikari, manufactured by Iris Ohyama Co., Ltd.) was put into a household frying pan and roasted on a gas stove over medium heat. For uniform roasting, stir once every 10 seconds and take 10 to 15 minutes while measuring the product temperature (the temperature of the surface of the white rice) with a non-contact radiation thermometer (manufactured by Fluke). , The product temperature was raised to 240 ° C. After turning off the heat of the gas stove and removing the rough heat (more than 10 minutes after turning off the heat), add 50 g of the roasted rice and 500 ml of distilled water to a 1000 ml glass beaker (manufactured by Iwaki Glass Co., Ltd.), and then 45. Hot water extraction (98 ° C.) was performed by boiling for 1 minute. After the extraction was completed, solid-liquid separation was performed with a 200-mesh sieve to obtain 220 ml of roasted rice extract. The Brix (manufactured by Atago) value of this extract was 8.3.

(Example 2)
The procedure was the same as in Example 1 except that commercially available white rice (Yumepirika, manufactured by Iris Ohyama Co., Ltd.) was used. Finally, 240 ml of roasted rice extract having a Brix value of 9.8 was obtained.

(Example 3)
The procedure was the same as in Example 1 except that commercially available white rice (Akitakomachi, manufactured by Itami Sangyo Co., Ltd.) was used. Finally, 240 ml of roasted rice extract having a Brix value of 11.1 was obtained.

(Example 4)
The procedure was the same as in Example 1 except that commercially available Thai rice (manufactured by Kitoku Shinryo Co., Ltd.) was used. Finally, 260 ml of roasted Thai rice extract having a Brix value of 11.6 was obtained.

(Example 5)
Example 1 except that the product temperature was raised to 240 ° C over 25 to 30 minutes while measuring the product temperature (the temperature of the surface of the glutinous rice) using commercially available glutinous rice (manufactured by Yamae Kuno Co., Ltd.). I went in the same way. Finally, 245 ml of roasted glutinous rice extract having a Brix value of 7.8 was obtained.

(Reference example 1)
The procedure was the same as in Example 1 except that commercially available brown rice (manufactured by Ogata Village Akita Komachi Producers Association) was used. Finally, 260 ml of roasted brown rice extract having a Brix value of 8.5 was obtained.

(Evaluation Example 1, Examples 1 to 5 and Reference Example 1)
The roasted rice extracts obtained in Example 1, Example 2, Example 3, Example 4, or Example 5 were heated and concentrated at normal pressure to adjust to a brix value of 12.0. The roasted brown rice extract obtained in Reference Example 1 was also heated and concentrated at normal pressure to match the Brix value of 12.0. These samples were measured for the effect of foam stabilization by the above-mentioned effect confirmation method 1, and the results are shown in FIG. Further, the effect of the foam enhancing action was measured by the effect confirmation method 2, and the result is shown in FIG. Further, with respect to these samples, the fineness of the texture of the foam was confirmed by the above-mentioned effect confirmation method 3.

From the results of FIG. 1, in Example 1 (using Koshihikari), a creamy foam like a fine marshmallow is formed by adding carbonated water, and as the foam decreases, the angel ring on the inner wall of the cylinder is said to be in the draft beer industry. Formed. In the present disclosure, the angel ring is, for example, a state in which bubbles are attached to the glass after drinking like a tree ring as the carbonated drink is reduced by drinking one or two sip of carbonated drink. Say that. The foam extinction rate was 55.8 ml / min, which was 90 ml / min or less. In Example 2 (using Yumepirika), a creamy foam like a fine marshmallow was formed by adding carbonated water, and as the foam decreased, an angel ring called in the draft beer industry was formed on the inner wall of the cylinder. The foam extinction rate was 56.7 ml / min, which was 90 ml / min or less. Example 3 (using Akitakomachi) is said in the draft beer industry to form a creamy foam like a fine marshmallow by adding carbonated water, and the fine foam adheres to the inner wall of the cylinder as the foam decreases. Formed an angel ring. The foam extinction rate was 60.0 ml / min, which was 90 ml / min or less. In Example 4 (using Thai rice), a creamy foam like a fine marshmallow was formed by adding carbonated water, and as the foam decreased, an angel ring called in the draft beer industry was formed on the inner wall of the cylinder. The foam extinction rate was 57.2 ml / min, which was 90 ml / min or less. In Example 5 (using glutinous rice), a creamy foam like a fine marshmallow was formed by adding carbonated water, and as the foam decreased, an angel ring called in the draft beer industry was formed on the inner wall of the cylinder. The foam extinction rate was 45.6 ml / min, which was 90 ml / min or less.

From the results of FIG. 2, since the increase ratio of bubbles was 3 times or more for Examples 1 to 5 and Reference Example 1, the foam enhancing effect was confirmed.

From the results of FIGS. 1 and 2, it was confirmed that Reference Example 1 (using brown rice) had a foam enhancing effect of 3 times or more by adding carbonated water, but the foam particles were large, such as rock foam and high foam. With large bubbles, the fineness of the texture could not be confirmed, and the bubbles were cut off quickly. I couldn't do the angel ring that is said in draft beer. The foam extinction rate was 90.0 ml / min, and some foam stabilizing action was observed, but the rate was higher than that of the examples, and the bubble stabilizing action was not as high as that of the examples. From these results, the agent of the present invention has a foam extinction rate of 90.0 ml / min or less, a foam increase ratio of 2 times or more, and particularly when the texture of the foam is fine, the effect of stabilizing the foam and the foam. It can be said that the enhancing effect of is excellent.

(Evaluation Example 2, Examples 6 to 11)
150 g of commercially available white rice (Kinbu rice, manufactured by Toyo Rice Co., Ltd.) was put into a household frying pan and roasted on a gas stove over medium heat. For uniform roasting, stir once every 10 seconds, and take 10 to 15 minutes while measuring the product temperature (surface temperature of white rice) with a non-contact radiation thermometer (manufactured by Fluke). Roasted rice was produced by raising the product temperature to 200 ° C., 225 ° C., 230 ° C., 240 ° C., 250 ° C., and 255 ° C., respectively. As a result of measuring the L value of each roasted rice from which the rough heat was taken with a color difference meter (manufactured by Konica Minolta), the temperature of 200 ° C roasted rice was 51.1, that of 225 ° C roasted rice was 45.9 and 230 ° C. The roasted rice was 45.9, the 240 ° C roasted rice was 41.3, the 250 ° C roasted rice was 38.7, and the 255 ° C roasted rice was 35.6. The L value is a measurement of the lightness of roasted rice with a color difference meter, where the L value of black is 0 and the L value of white is 100. Next, 50 g of each roasted rice and 500 ml of distilled water were added to a 1000 ml glass beaker (manufactured by Iwaki Glass Co., Ltd.), and then boiled for 45 minutes for hot water extraction (98 ° C.). Distilled and liquid-separated in the above, and roasted rice extracts in each temperature range were obtained (Examples 6, 7, 8, 9, 10, and 11 respectively). Table 1 shows the brix value and the recovered amount of the roasted rice extract. In addition, the obtained roasted rice extract was heated and concentrated to match the Brix value of 12.0, and these samples were measured for the effect of foam stabilization by the above-mentioned effect confirmation method 1, and the results were obtained. It is shown in FIG. Further, the effect of the foam enhancing action was measured by the effect confirmation method 2, and the result is shown in FIG. Further, with respect to these samples, the fineness of the texture of the foam was confirmed by the above-mentioned effect confirmation method 3.

In Example 6 (220 ° C. roasted rice extract), a good foam stabilizing effect was observed from FIG. 3, but the yield was not good as compared with other examples as shown in Table 1. In Examples 7 to 10 (roasted rice extracts at 225 ° C, 230 ° C, 240 ° C and 250 ° C, respectively), carbonated water was added to form a creamy foam like a fine marshmallow, and the foam As it decreased, fine bubbles adhered to the inner wall of the cylinder, forming an angel ring called in the raw beer industry. The foam extinction rate was 90 ml / min or less, and a good foam stabilizing effect was exhibited. In Example 11 (roasted rice extract at 255 ° C.), as shown in FIG. 3, the foam extinction rate was 68.6 ml / min, which was lower than 90 ml / min, but the foam quality was coarse and the foam was broken. Was fast, and the fineness of the texture was also inferior. Further, from FIG. 4, with respect to, Example 11 showed an excellent effect of 2 times or more, and Examples 6 to 10 showed an even more excellent effect of 3 times or more. From these results, it was found that the agent of the present invention preferably has a rice product temperature in the range of 225 ° C. to 250 ° C. in the roasting step.

(Evaluation Example 3, Example 12)
150 g of commercially available Thai rice used in Example 4 was put into a household frying pan, and roasted on a gas stove over medium heat. For uniform roasting, stir once every 10 seconds, and measure the product temperature (rice surface temperature) with a non-contact radiation thermometer over 10 to 15 minutes to raise the product temperature to 240 ° C. Raised to. Next, 50 g of the roasted rice and 500 ml of distilled water were added to a 1000 ml glass beaker, and the mixture was allowed to stand overnight at room temperature. The next day, solid-liquid separation was performed with a 200-mesh sieve, and the roasted rice after soaking was collected, and 500 ml of distilled water was further added thereto and boiled for 45 minutes for hot water extraction (98 ° C.). After the extraction was completed, solid-liquid separation was performed with a 200-mesh sieve to obtain 360 ml of roasted rice extract. The Brix value of this extract was 6.8.

The obtained roasted rice extract was heated and concentrated to a Brix value of 12.0 to obtain Example 12. An experiment was conducted in which Example 12 was added to a commercially available non-alcoholic beer. Commercially available non-alcoholic beer, brand name All Free (manufactured by Suntory Breweries), brand name Dry Zero (manufactured by Asahi Breweries), brand name Wheat Relaxation (manufactured by Sapporo Breweries), and brand name Premium Malts (manufactured by Sapporo Breweries). (Manufactured by Suntory Breweries, Ltd.) was used. Weigh 10 g of the agent of Example 12 into a 1000 ml capacity graduated cylinder (manufactured by Iwaki Glass Co., Ltd.), and add 200 ml of commercially available non-alcoholic beer or beer from the height of the opening of the graduated cylinder while crawling the side surface of the cylinder. In the above-mentioned effect confirmation methods 1 to 3, the effect of stabilizing the foam, the effect of enhancing the foam, and the effect on the fineness of the texture of the foam were confirmed. The results are shown in FIGS. 5 and 6.

Commercially available non-alcoholic beer, brand name All Free (manufactured by Suntory Breweries), brand name Dry Zero (manufactured by Asahi Breweries), brand name Wheat Relaxation (manufactured by Sapporo Breweries), and brand name Premium Malts (manufactured by Sapporo Breweries). Regarding (manufactured by Suntory Breweries, Ltd.), it was confirmed that more creamy bubbles such as fine-textured marshmallows were formed by adding the agent of the present invention. Further, from the results of FIG. 5, the addition of the agent of the present invention (Example 12) increased the foam forming capacity in all commercially available products. From this, it was confirmed that the agent of the present invention not only enhances the foam of commercially available non-alcoholic beer, but also exerts its effect in real beer. In addition, from the results shown in FIG. 6, the addition of the agent of the present invention prolongs the foam extinction time in all commercially available products. From this, it was confirmed that the agent of the present invention not only enhances the foam of commercially available non-alcoholic beer, but also enhances the stability of the foam, and it is confirmed that the effect is also exhibited in real beer. It was also confirmed that all the commercially available products to which the agent of the present invention was added had a fine foam quality.
The non-alcoholic beer to which the agent of the present invention is added and the beer without the agent of the present invention have an increased foam formation capacity, a longer foam disappearance time, a longer foam retention, and a more stable foam. It was confirmed that the foam was enhanced and the foam quality was improved. Also, regarding the taste, the characteristics of each product were not impaired.

(Evaluation Example 4, Examples 13 to 17 and Comparative Example 1)
Methods 1 to 3 for confirming the above-mentioned effects of the agent obtained by mixing the reagents shown in Table 2 below and 10 ml of distilled water and heating the obtained mixture in a 270 ° C muffle furnace for 30 minutes (product temperature 240 ° C). The effect of stabilizing the foam, the effect of enhancing the foam, and the effect on the fineness of the texture of the foam were confirmed. In Table 2, the rice starch is manufactured by Japan Corn Starch Co., Ltd., and the protein is removed from the rice flour by alkaline treatment. The starch reagent is manufactured by Sigma Co., Ltd. and contains starch derived from a mixture of potato and tapioca. ..

The agents of Examples 13 to 17 showed excellent effects on all of foam stabilization, foam enhancement and foam fineness, whereas the agents of Comparative Example 1 showed foam stabilization, foam enhancement and foam fineness. The result was inferior in all of the fineness of the texture. From this, it was confirmed that the heat-treated mixture of starch and amino acid or protein, which is not limited to rice origin, exerts excellent effects in all of foam stabilization, foam enhancement and foam fineness. ..

(Evaluation Example 5, Examples 18-23, Reference Examples 2 and 3, and Comparative Examples 2-4)
Methods 1 to 3 for confirming the above-mentioned effects of the agent obtained by mixing the reagents shown in Table 3 below and 10 ml of distilled water and heating the obtained mixture in a 270 ° C muffle furnace for 30 minutes (product temperature 240 ° C). The effect of stabilizing the foam, the effect of enhancing the foam, and the effect on the fineness of the texture of the foam were confirmed.

The results for foam stabilization and foam enhancement are shown in FIGS. 7 and 8, respectively.

Regarding foam stabilization, from FIG. 7, the foam extinction rate when the agents of Examples 18 to 23 and the agents of Reference Examples 2 and 3 were used was less than 90 ml / min. On the other hand, the foam extinction rate when the agent of Comparative Example 2 was used was 120 ml / min. No bubbles were generated in the agents of Comparative Examples 3 and 4.

Regarding the foam enhancement, from FIG. 8, the foam increase ratio when the agents of Examples 18 to 23 and the agents of Reference Examples 2 and 3 were used exceeded 2 times. On the other hand, the foam magnification when the agent of Comparative Example 2 was used was 0.9 times. Since bubbles were not generated in the agents of Comparative Examples 3 and 4, the foam magnification was 0 times.

The agents of Examples 18 to 23 showed excellent effects on the fineness of the foam texture, but the agents of Reference Examples 2 and 3 and Comparative Examples 2 to 4 were inferior.

From the above, the agents of Examples 18 to 23 showed excellent effects on all of foam stabilization, foam enhancement and fineness of foam texture, while the agents of Comparative Examples 2 to 4 showed foam stabilization and foam stabilization. The results were inferior in both foam enhancement and foam fineness. Further, the agents of Reference Examples 2 and 3 showed excellent effects on foam stabilization and foam enhancement, but were inferior in the fineness of foam texture. From this, a heat-treated mixture of a saccharide and a hydrocarbon substituted with at least an amino group or a salt thereof exerts excellent effects in all of foam stabilization, foam enhancement and foam fineness. It was confirmed that. It was confirmed that the heat-treated mixture of the saccharide and the hydrocarbon substituted with at least an amino group or a salt thereof was colored in the beverage.

(Evaluation example 6, chromaticity measurement)
According to the method of the effect confirmation method 4 (coloring) described above, the absorbance (E ₄₃₀ ) at 430 nm was obtained, and the EBC chromaticity was calculated from the formula of chromaticity = E430 × 25. The agents of Example 1, Example 4, Example 12, Example 17, Example 21, and Example 22 were used as samples. Each sample weighed 10 g was mixed with 200 ml of commercially available carbonated water (Wilkinson, manufactured by Asahi Soft Drinks Co., Ltd.), and the absorbance of each of the obtained aqueous solutions was measured. The results are shown in FIGS. 9 and 11. The EBC chromaticity of the agent of the present invention (Examples 1, 4 and 12) obtained using rice was 10 or less, which was almost the same as or less than the chromaticity of ordinary beer. On the other hand, the EBC chromaticity of the agent of the present invention (Examples 17, 21 and 22) obtained by using the reagent was 70 or more, which was higher than the chromaticity of general dark beer. (See Fig. 10)

(Evaluation Example 7, Example 24)
200 ml of commercially available Ryukyu moromi vinegar (manufactured by Ito Kanpo Pharmaceutical Co., Ltd.) was put into a household frying pan and heated on a gas stove over medium heat. In order to heat uniformly, the product is stirred once every 10 seconds, and the product temperature is raised to 200 ° C over about 30 minutes while measuring the product temperature (surface temperature of the liquid) with a non-contact radiation thermometer. I let you. Next, 200 ml of distilled water was added and the mixture was thoroughly stirred, and then filtered with a filter paper (Advantech No. 2). The Brix value of the filtrate was 2.7.

The filtrate obtained in Example 24 is concentrated to a brix value of 12.0, and the foam stabilizing effect, the foam enhancing effect, and the fineness of the foam texture are confirmed by the above-mentioned effect confirmation methods 1 to 3. gone. As a result, the agent of Example 24 obtained from Ryukyu moromi vinegar formed a creamy foam like a fine marshmallow by adding carbonated water, the foam increase ratio was 3.4 times, and the foam extinction rate was 59. It was as good as 1 ml / min. Along with the reduction of foam, an angel ring referred to in the draft beer industry was also formed on the inner wall of the cylinder, and the addition of the agent of Example 24 formed fine and high-quality foam.
Moromi vinegar is a beverage made from the distillation residue produced when awamori, a specialty of Okinawa, is distilled, and contains saccharides derived from the raw materials and amino compounds (at least chain hydrocarbons substituted with amino groups). It is a liquid substance that is abundantly contained. For this reason, not only the distillation residue of shochu, but also the liquid residue of starch factories made from potatoes, the waste liquid from grain processing plants, and the waste liquid from marine product processing plants such as kelp, wakame, and fish and shellfish, etc. Any solid liquid can be used in the present invention as long as it contains an amino compound (at least a chain hydrocarbon substituted with an amino group).

(Evaluation Example 8, Examples 25 to 33)
L-arginine (manufactured by Sigma), L-alanine (manufactured by Sigma), L-proline (manufactured by Sigma), GABA (γ-aminobutyric acid) (manufactured by Katayama Chemical Industry Co., Ltd.), L-threonine (manufactured by Katayama Chemical Co., Ltd.) ), L-Glutamine (manufactured by Sigma), L-glutamic acid (manufactured by Sigma), sodium glutamic acid (manufactured by Sigma) or 2-amino-2-hydroxymethyl-1,3-propanediol (manufactured by Kanto Chemical Co., Ltd.) Methods 1 to confirm the above-mentioned effects of the agents (Examples 25 to 33) obtained by mixing 10 ml of distilled water and heating the obtained mixture in a 270 ° C. muffle furnace for 30 minutes (product temperature 240 ° C.). In 3, the effect of stabilizing the foam, the effect of enhancing the foam, and the effect on the fineness of the texture of the foam were confirmed.

Regarding foam stabilization, the foam extinction rate when the agents of Examples 25 to 33 were used was 90 ml / min or less. Regarding the foam enhancement, the foam increase ratio when the agents of Examples 25 to 33 were used exceeded 2 times. The agents of Examples 25 to 33 formed a creamy foam like a fine marshmallow by adding carbonated water, and as the foam decreased, an angel ring referred to in the draft beer industry was formed on the inner wall of the cylinder. The agents of Examples 30 to 32 (using L-glutamine, L-glutamic acid, or sodium glutamate as a raw material) were particularly excellent in the fineness of the foam.

From the above, the agents of Examples 25 to 33 showed excellent effects in all of foam stabilization, foam enhancement, and fineness of foam texture. From this, L-arginine, L-alanine, L-proline, GABA (γ-aminobutyric acid), L-threonine, L-glutamine, L-glutamic acid, sodium glutamic acid or 2-amino-2-hydroxymethyl-1, It was confirmed that the heat-treated product of 3-propanediol exerts excellent effects on all of foam stabilization, foam enhancement and foam fineness. In all of these, it was confirmed that the beverage was colored.

(Production example of a beverage containing the agent of the present invention and carbon dioxide gas)
The caps of 500 ml of commercially available carbonated water (Wilkinson, manufactured by Asahi Soft Drinks Co., Ltd.) filled in PET bottles at 4 ° C. stored in a thermostat were opened, and the respective agents produced in Examples 1 to 24 were opened. 25 g was gently added from the mouth of the PET bottle, the cap was closed again by hand, the mixture was gently stirred, and then stored at 4 ° C. for 1 day. 200 ml of each was poured into a 1000 ml graduated cylinder (manufactured by Iwaki Glass Co., Ltd.) to evaluate the foam. All of these carbonated waters to which the agent of the example was added had a foam increase rate of 2 times or more and a foam extinction rate of 90 ml / min or less when poured into a container. For example, in the agent of Example 1, the foam increase ratio was 2.25 times and the foam extinction rate was 52.9 ml / min. Immediately after the carbonated water (Wilkinson, manufactured by Asahi Soft Drinks Co., Ltd., stored at 4 ° C.) to which the agent of the example was not added was put into a 1000 ml graduated cylinder (manufactured by Iwaki Glass Co., Ltd.), the foam capacity was 0, and the foam increased. The magnification was 0, and the bubble extinction rate was not measurable. In addition, the carbonated water to which the agents 1 to 12 of the examples were added had a smaller degree of coloring due to the addition of the agents than the carbonated water to which the agents 13 to 23 of the examples were added.

The agent of the present invention is made from grains such as rice, which has abundant eating experience, and by simply undergoing a very simple process of heating, it produces fine and creamy foam in beer that uses abundant malt and hops. It is particularly excellent that it can be added to beer and other carbonated beverages without using hops.

In Example 6 ( 200 ° C. roasted rice extract), a good foam stabilizing effect was observed from FIG. 3, but the yield was not good as compared with other examples as shown in Table 1. In Examples 7 to 10 (roasted rice extracts at 225 ° C, 230 ° C, 240 ° C and 250 ° C, respectively), carbonated water was added to form a creamy foam like a fine marshmallow, and the foam As it decreased, fine bubbles adhered to the inner wall of the cylinder, forming an angel ring called in the raw beer industry. The foam extinction rate was 90 ml / min or less, and a good foam stabilizing effect was exhibited. In Example 11 (roasted rice extract at 255 ° C.), as shown in FIG. 3, the foam extinction rate was 68.6 ml / min, which was lower than 90 ml / min, but the foam quality was coarse and the foam was broken. Was fast, and the fineness of the texture was also inferior. Further, from FIG. 4, with respect to, Example 11 showed an excellent effect of 2 times or more, and Examples 6 to 10 showed an even more excellent effect of 3 times or more. From these results, it was found that the agent of the present invention preferably has a rice product temperature in the range of 225 ° C. to 250 ° C. in the roasting step.

Claims (12)

A foam stabilizer or foam enhancer for a substance containing a grain or a processed product thereof (except when the processed product of the grain is a decomposition product of rice bran protein and when the substance is tea). The processed product of the grain is (A) a heated product of a mixture of a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group, or (B) glutamine, glutamic acid, arginine, alanine, proline, γ-aminobutyric acid. The agent according to claim 1, which comprises a heated product of glutamine or 2-amino-2-hydroxymethyl-1,3-propanediol or a salt thereof. The agent according to claim 1 or 2, wherein the grain is white rice. The agent according to any one of claims 1 to 3, wherein the processed grain product is an extract of heated white rice. (A) A heated product of a mixture of a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group, or (B) glutamine, glutamic acid, arginine, alanine, proline, γ-aminobutyric acid, threonine or 2-amino. A foam stabilizer or foam enhancer for a substance containing a heated product of -2-hydroxymethyl-1,3-propanediol or a salt thereof. (A) The agent according to claim 5, which contains a heated mixture of a saccharide and a chain hydrocarbon or a salt thereof substituted with at least an amino group. (B) The fifth aspect of claim 5, which contains a heated product of glutamine, glutamic acid, arginine, alanine, proline, γ-aminobutyric acid, threonine or 2-amino-2-hydroxymethyl-1,3-propanediol or a salt thereof. Agent. The method for producing an agent according to any one of claims 1 to 7, which comprises a heating step of heating the grain and an extraction step of extracting the heated grain. The method according to claim 8, wherein the product temperature in the heating step is 225 ° C to 250 ° C. Beverages containing heated white rice water extract and carbon dioxide. The beverage according to claim 10, wherein the foam increase ratio when poured into a container is 2 times or more. The beverage according to claim 10 or 11, wherein the foam extinction rate when poured into a container is 90 ml / min or less.

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